JPH03127966A - Texture formation of animal meat - Google Patents
Texture formation of animal meatInfo
- Publication number
- JPH03127966A JPH03127966A JP1263569A JP26356989A JPH03127966A JP H03127966 A JPH03127966 A JP H03127966A JP 1263569 A JP1263569 A JP 1263569A JP 26356989 A JP26356989 A JP 26356989A JP H03127966 A JPH03127966 A JP H03127966A
- Authority
- JP
- Japan
- Prior art keywords
- twin
- raw material
- protein
- screw extruder
- texture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 39
- 241001465754 Metazoa Species 0.000 title abstract description 8
- 230000015572 biosynthetic process Effects 0.000 title abstract 4
- 239000002994 raw material Substances 0.000 claims abstract description 39
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 20
- 244000144972 livestock Species 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 13
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 10
- 239000000600 sorbitol Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 108010064851 Plant Proteins Proteins 0.000 claims description 9
- 235000021118 plant-derived protein Nutrition 0.000 claims description 9
- 239000000654 additive Substances 0.000 claims description 2
- 230000000996 additive effect Effects 0.000 claims description 2
- 239000000463 material Substances 0.000 abstract description 15
- 235000012041 food component Nutrition 0.000 abstract 2
- 239000005417 food ingredient Substances 0.000 abstract 2
- 239000002699 waste material Substances 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 description 18
- 235000018102 proteins Nutrition 0.000 description 12
- 108090000623 proteins and genes Proteins 0.000 description 12
- 102000004169 proteins and genes Human genes 0.000 description 12
- 235000015277 pork Nutrition 0.000 description 9
- 235000013305 food Nutrition 0.000 description 8
- 238000002156 mixing Methods 0.000 description 7
- 239000007788 liquid Substances 0.000 description 6
- 238000001816 cooling Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 229910000831 Steel Inorganic materials 0.000 description 4
- 239000010959 steel Substances 0.000 description 4
- 241000251730 Chondrichthyes Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 108010070551 Meat Proteins Proteins 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 235000021120 animal protein Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 238000010008 shearing Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 241000238366 Cephalopoda Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 210000000991 chicken egg Anatomy 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は畜肉の組織化方法に関し、詳細には、畜肉に植
物蛋白質を混合したものを原料とし、この原料を二軸押
出機で処理することにより、繊維状構造に富む組織化物
に成形する畜肉の組織化方法に関するものである。[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a method for texturing livestock meat, and in particular, the raw material is a mixture of livestock meat and vegetable protein, and this raw material is processed using a twin-screw extruder. In particular, the present invention relates to a method for texturing livestock meat to form a textured product rich in fibrous structure.
（従来の技術）
近年、）Ｊ本人の食生活は豊かさを増し、また、洋風化
の傾向にあることから、畜肉の摂取量が年々増加し、し
かもステーキ等高級品に指向する傾向がある。その結果
、これらの製造に伴って発生ケる肩肉の晴が増大する傾
向にある。ところが、これらの肩肉は、家畜の餌、安価
な加工食品として利用されているのが通常であり、付加
価値の高い食品素材として４ｉ効に利用することが要望
されている。(Conventional technology) In recent years, J's own eating habits have become richer and more Westernized, so the amount of meat he consumes has been increasing year by year, and he is now oriented toward luxury items such as steak. . As a result, there is a tendency to increase the amount of shoulder meat that occurs with the production of these products. However, these shoulder meats are normally used as livestock feed and inexpensive processed foods, and there is a demand for their use as a food material with high added value for the 4i effects.
そこで、畜肉の肩肉を繊維状構造の組織化物に成形する
ことにより、多様な用途を有する食品素材として利用す
ることができると考えられるが、畜肉を組織化すること
は困難であって、適当な組織化方法が未だに提案されて
いない状況である。Therefore, it is thought that by forming the shoulder meat of livestock meat into an organized material with a fibrous structure, it can be used as a food material with a variety of uses, but it is difficult to organize animal meat, and it is difficult to A suitable organizational method has not yet been proposed.
ところで、食品製造技術において、フィーダーバレル、
二軸スクリュー、グイ等を備え、混合、圧縮、混練、粉
砕、剪断、加熱、殺菌、成形等の各工楳を一つのユニッ
トにより連続的に行う二軸押出機、例えば（株）白木製
鋼所製のＴ ＥＸ −Ｆ等が知られている。この二軸押
出機は、水分含有６１の多い原料であっても高圧・高温
で処理し、しかもダイを冷却することにより押出物の水
蒸気の発生を抑制し、押出物の膨化、破損、飛散等を防
止し、原料とほぼ同じ水分含を６１の押出物を成形する
ことができることから、植物蛋白質の組織化方法に利用
することが各社提案されている。By the way, in food manufacturing technology, feeder barrels,
A twin-screw extruder that is equipped with twin-screws, gouers, etc. and performs various processes such as mixing, compression, kneading, crushing, shearing, heating, sterilization, and molding continuously in one unit, such as Shiraki Steel Works Co., Ltd. TEX-F manufactured by Kogyo Co., Ltd. is known. This twin-screw extruder processes raw materials with a high water content 61 at high pressure and high temperature, and by cooling the die, it suppresses the generation of water vapor in the extrudate, preventing swelling, breakage, and scattering of the extrudate. Various companies have proposed using this method in a method for organizing plant proteins because it prevents this and makes it possible to form an extrudate with almost the same water content as the raw material.
例えば、植物蛋白質に水を添加し、原料中の含水率を調
整したものを二軸押出機で処理することにより、植物蛋
白質を単独で組織化する方ｒＪ２（例、特開昭６１−２
５４５７号公報、特開昭６１−１０８３３８号公報、特
開昭６１−１６６３６５号公報等参陥）、植物蛋白質に
鶏卵、マリンビーフ又はイカ粉末等の動物蛋白質を混合
した原料に水を添加し、原料中の含水率を調整したもの
を二軸押出機で処理することにより、植物蛋白質に動物
蛋白質を混合したものを組織化する方法（例、特開（イ
４６１−２５４５７号公報、特開昭６１−１０８３３８
号公報、特開昭６２−２２５５５″Ｉ」・公報″！？参
照）専が提案されている。For example, a method rJ2 (e.g., JP-A-61-2012
No. 5457, JP-A-61-108338, JP-A-61-166365, etc.), water is added to a raw material that is a mixture of vegetable protein and animal protein such as chicken egg, marine beef or squid powder, A method of organizing a mixture of vegetable protein and animal protein by processing the raw material with adjusted moisture content in a twin-screw extruder (e.g., JP-A-461-25457, JP-A-Sho) 61-108338
No. Publication, JP-A-62-22555 ``I'', Publication''!?) has been proposed.
（発明が解決しようとする課題）
そこで、畜肉を繊維状構造の組織化物に成形するために
、植物蛋白質の場合と同様に二軸押出機で処理すること
が４えられるが、畜肉の高温加熱による性状が植物蛋白
質とは大きく異なっているため、植物蛋白質の場合のよ
うに含水率力みを調整することによっては適切に組織化
することができない状況である。(Problem to be Solved by the Invention) Therefore, in order to form livestock meat into an organized product with a fibrous structure, it is possible to process it using a twin-screw extruder in the same way as in the case of vegetable protein. Because the properties of these proteins are significantly different from those of plant proteins, it is not possible to organize them appropriately by adjusting the water content and force as in the case of plant proteins.
本発明は、上記従来の状況に鑑みてなされたものであっ
て、その目的は畜肉のｈイ肉を＜Ｔ効に利用するために
、畜肉を繊維状構造の組織化物に成形する畜肉の組織化
方法を提供することにある。The present invention has been made in view of the above-mentioned conventional situation, and its purpose is to form a tissue of livestock meat into a textured product with a fibrous structure in order to utilize the meat of livestock meat for <T effect. The objective is to provide a method for
（課題を解決するための手段）
」二記目的を達成すべく揮々研究した結果、次のことが
明らかになった。(Means for solving the problem)" As a result of intensive research to achieve the second objective, the following became clear.
畜肉に植物蛋白質を混合したものを原料とし、原料中に
占める植物蛋白質の蛋白含ぞ１°率が１０〜３０％の範
囲内となるように調整したものを二軸押出機で処理する
ことにより、押出物を繊維状構造の組織化物に成形する
ことができる。すなわち、押出物の組織化の状態は、原
料中に占める植物蛋白質の蛋白含有率に依存しており、
１０〜３０％の範囲内では繊維状構造に富み、食品素材
に適した組織化物が得られる。ところが、ｌ０％以下で
は組織化が充分ではなく弱い組織となり、３０％以−ヒ
では二軸押出機のダイが詰まり安定運転ができない。ま
た、成形された押出物は、強靭で硬い組織化物となり、
食品素材としては不適当なものである。等のことが明ら
かになり、この研究結果に基づいて、本発明を完成する
に到った。By using a mixture of animal meat and vegetable protein as a raw material, adjusting the protein content of the vegetable protein in the raw material to be within the range of 10 to 30%, and processing it with a twin screw extruder. , the extrudate can be formed into a textured fibrous structure. In other words, the state of organization of the extrudate depends on the protein content of plant proteins in the raw materials.
Within the range of 10 to 30%, a structured material rich in fibrous structure and suitable for food materials can be obtained. However, if it is less than 10%, the structure is not sufficient and becomes weak, and if it is more than 30%, the die of the twin-screw extruder is clogged and stable operation cannot be performed. In addition, the molded extrudate becomes a tough and hard structured product,
It is unsuitable as a food material. Based on the results of this research, we have completed the present invention.
すなわち、本発明は、畜肉に植物蛋白質を混合したもの
を原料とし、この原料を二軸押出機で処理することによ
り、繊維状構造の組織化物に成形する畜肉の組織化方法
であって、その構成−ヒの特徴は、原料中に占める植物
蛋白質の蛋白含有率が１０〜３０％の範囲内となるよう
に調整することにある。That is, the present invention is a method for texturing livestock meat in which a mixture of animal meat and vegetable protein is used as a raw material, and this raw material is processed in a twin-screw extruder to form a textured product with a fibrous structure. The feature of the composition is that the protein content of the plant protein in the raw material is adjusted to be within the range of 10 to 30%.
畜肉は、牛小肉、豚生肉、鶏生肉等熱変性していない肉
であれば、どのようなものであってもよく、また凍結乾
燥したものであってもよい。畜肉に混合する植物蛋白質
は、脱脂大豆、分離蛋白、層線蛋白等のいずれでもよく
、また転類、穀類等の油脂分を含むものであってもよい
。The livestock meat may be any meat that has not been heat denatured, such as small beef meat, raw pork meat, raw chicken meat, etc., or may be freeze-dried meat. The vegetable protein to be mixed with livestock meat may be any one of defatted soybean, isolated protein, layered protein, etc., and may also contain oils and fats such as grains and grains.
原料中に占める植物蛋白質の蛋白含有率は、植物蛋白質
の混合ｒ＃ｋ、または添加する水の添加ｍ等により調整
することが好ましい。また、上記蛋白含Ｙｆ率が大きい
場合には、押出物が比較的強靭で硬い組織化物になる傾
向があるが、ソルビットを添加剤として原料に添加する
ことにより抑制することができる。その添加ｒｉ１は、
原料中に占める含（ｆ率が１〜２０％の範囲内であるこ
とが好ましく、１％以下では効果がなく、２０％以上で
は組織が躬くなり逆効果となる。The protein content of the plant protein in the raw material is preferably adjusted by mixing r#k of the plant protein or adding water m. Further, when the protein content Yf is high, the extrudate tends to become a relatively tough and hard structured product, but this can be suppressed by adding sorbitol to the raw material as an additive. The addition ri1 is
It is preferable that the content (f) ratio in the raw material is within the range of 1 to 20%; if it is less than 1%, there is no effect, and if it is more than 20%, the structure will become distorted and have the opposite effect.
二軸押出機は、混合、１１ミ縮、混練、粉砕、剪断、加
熱、殺菌、■成形の各王Ｆコを一つのユニットで連続的
に行うものであれば、どのようなタイプのものであって
もよく、原料中に占める植物蛋白質の蛋白含ｆｆ率が１
０〜３０％の範囲内となるように調整した原料を定量供
給すると、高温・高圧下で上記各工「正を順次行い、押
出物をダイにより組織化物に成形する。なお、ダイは、
原料の含水率によっては低温に冷却するものであること
が奸ましく、ダイから押出された押出物中の水蒸気の発
生を抑制し、押出物の膨化、破損、飛散等を防止し、原
料とほぼ同じ水分穴＊＝Ｔ 、！５１の押出物を成形す
ることができる。Any type of twin-screw extruder can be used as long as it continuously performs the following functions: mixing, shrinking, kneading, crushing, shearing, heating, sterilization, and molding in one unit. It may be present, and the protein content of vegetable protein in the raw materials is 1
When a fixed amount of raw material adjusted to be within the range of 0 to 30% is supplied, each of the above steps is performed sequentially under high temperature and high pressure, and the extrudate is formed into a structured product using a die.
Depending on the moisture content of the raw material, it may be necessary to cool it to a low temperature to suppress the generation of water vapor in the extrudate extruded from the die, prevent swelling, breakage, scattering, etc. of the extrudate, and cool it to a low temperature. Almost the same moisture hole *=T,! 51 extrudates can be formed.
（実施例） 本発明の実施例を以下に詳細に説明する。(Example) Examples of the present invention will be described in detail below.
第１実施例
凍結乾燥した牛肉（含水率３％）にソルビットおよび分
離蛋白（蛋白含有率９０％）を混合したものと水とをｍ
；軸押出機に定量供給した。原料の供給ｔｉｈよ、凍結
乾燥した牛肉、ソルビット、分離蛋白の混合比カリｒＣ
詐比で１．８４対１対２．４７としたものを１５Ｋｇ／
Ｈｒ、水を１３．３Ｌ／Ｈｒとした。1st Example A mixture of freeze-dried beef (3% moisture content) and sorbitol and isolated protein (90% protein content) was mixed with water.
; A fixed amount was supplied to a screw extruder. Supply of raw materials tih, freeze-dried beef, sorbitol, isolated protein mixture ratio potassium rC
The ratio of 1.84 to 1 to 2.47 is 15Kg/
Hr and water were set at 13.3 L/Hr.
二軸押出機に供給したすべての原料中に占める植物蛋白
質の蛋白含有°率は、計算すると２０％であつた。二軸
押出機は（株）１１本製馴所製のＴＥＸ５２Ｆを使用し
、スクリュウ同転数を５０〜１５０几１〕Ｍ１バレル温
度を８０〜１８０℃とする条件で運転した。なお、ダイ
は幅６０問、厚さ５問、長さ２５０１の伶却ダイを他用
し、その温度を０℃から常温の範囲に設定した。The protein content of vegetable protein in all the raw materials fed to the twin-screw extruder was calculated to be 20%. The twin-screw extruder used was TEX52F manufactured by 11 Hon Seijisho Co., Ltd., and was operated under the conditions that the screw rotation speed was 50 to 150 degrees Celsius and the M1 barrel temperature was 80 to 180 degrees Celsius. The die used was a folding die with a width of 60 mm, a thickness of 5 mm, and a length of 250 mm, and its temperature was set in the range of 0° C. to room temperature.
このようにして得られた押出物は、試食したところ、柔
らかく、食感番よ肉の上うであり、また走合顕微鏡（以
ドＳＥＭという）で観察したところ、繊維状構造が認め
られた。さらに、押出物を液状の牛肉エキスに２時間長
した後、フライとしたものを試食したところ、内部まで
牛肉エキスが染み込んでおり牛肉とほとんど変わらず、
製品として−Ｆ分価値のあるものであった。When the extrudate thus obtained was tasted, it was soft and had a texture similar to that of meat, and when observed with a scanning microscope (hereinafter referred to as SEM), a fibrous structure was observed. . Furthermore, when we tried frying the extrudate after soaking it in liquid beef extract for 2 hours, we found that the beef extract had soaked into the inside, making it almost the same as beef.
As a product, it was worth -F.
第三実施例
Ｈイ牛肉（含水率７２％）にソルビットおよび分離蛋白
（蛋白含有率９０％）を混合したものを二軸押出機に定
Ｉｎ供給した。原料の供給量は、屑ｌト肉、ツルビット
、分離蛋白の混合比が重ｔｌ比で１６．０４対１対２．
９６としたものを２０Ｋ ｇ／ Ｈｒとした。二軸押出
機に供給したすべての原料中に、ｑめる植物蛋白質の蛋
白含有率は、計算すると１２％であった。二軸押出機は
（株）日本製鋼新製のＩ″ＥＸ ３８１”を使用し、ス
クリュウ回転数を５０〜＋５ＯＲＰＭ、バレル温度を８
０〜！８０℃とする条件で運転した。なお、ダイは幅４
５ｎ＋ｍ、厚さ４問、長さ２５０ｓ園の冷却ダイを使用
し、その温度を０℃から常温の範囲に設定した。Third Example H A mixture of beef (moisture content: 72%), sorbitol and isolated protein (protein content: 90%) was supplied at a constant rate to a twin-screw extruder. The amount of raw materials supplied is such that the mixing ratio of scrap meat, grain bits, and separated protein is 16.04:1:2.
96 was set as 20K g/Hr. The calculated protein content of vegetable protein in all the raw materials fed to the twin-screw extruder was 12%. The twin-screw extruder is I"EX 381" manufactured by Nippon Steel Corporation, the screw rotation speed is 50 to +5 ORPM, and the barrel temperature is 8.
0~! It was operated at a temperature of 80°C. In addition, the die has a width of 4
A cooling die of 5n+m, 4 thicknesses, and 250s length was used, and the temperature was set in the range from 0°C to room temperature.
このようにして得られた押出物は、試食したところ、柔
らかく、食感は肉のようであり、またＳＥＭで観察した
ところ、繊維状構造が認められた。When the extrudate thus obtained was tasted, it was soft and had a meat-like texture, and when observed under SEM, a fibrous structure was observed.
さらに、押出物を液状の牛肉エキスに２時間長した後、
香事料を添加し薫製としたものを試食したところ、ビー
フノヤーキとほぼ同じ食感であり、製品として十分価値
のあるものであった。Furthermore, after adding the extrudates to liquid beef extract for 2 hours,
When I tried the smoked product with added aromatics, I found that it had almost the same texture as beef noyaki, and was of sufficient value as a product.
第三実施例
屈豚肉（含水率６７％）にソルビットおよび脱脂大豆（
蛋白含ＶＴ率５０％）を混合したものを二軸押出機に定
１ｉｋ供給した。原料供給Ｍは、屑豚肉、ソルビット、
脱脂大豆の混合比が重量比で９．０１対Ｉ対２．８９と
したものを３０Ｋｇ／Ｈｒとした。Third Example: Pork (moisture content: 67%), sorbitol and defatted soybeans (
A constant 1 ik of the mixture containing VT (protein content: 50%) was supplied to a twin-screw extruder. Raw material supply M is pork scraps, sorbitol,
The mixing ratio of defatted soybeans was 9.01:I:2.89 in weight ratio and was set at 30Kg/Hr.
二軸押出機に供給したすべての原料中に占める植物蛋白
質の蛋白含有率は、計算すると１３％であった。二軸押
出機は（株）日本製鋼新製のＴＥＸ５２Ｆを使用し、ス
クリュウ回転数を５０〜１６０ＲＰＭ、バレル温度を８
０−１８０℃とする条件で運転した。なお、ダイは幅６
０ｍｍ、厚さ５ ａｍ、長さ２５０間の冷却ダイを使用
し、その温度を０℃から常温の範囲に設定した。The protein content of vegetable protein in all the raw materials fed to the twin-screw extruder was calculated to be 13%. The twin-screw extruder used was TEX52F manufactured by Nippon Steel Corporation, the screw rotation speed was 50 to 160 RPM, and the barrel temperature was 8.
It was operated under conditions of 0-180°C. In addition, the width of the die is 6
A cooling die with a thickness of 0 mm, a thickness of 5 am, and a length of 250 mm was used, and the temperature was set in the range of 0° C. to room temperature.
このようにして得られた押出物は、試食したところ、柔
らかく、食感は肉のようであり、またＳＥＭで観察した
ところ、繊維状構造が認められた。When the extrudate thus obtained was tasted, it was soft and had a meat-like texture, and when observed under SEM, a fibrous structure was observed.
さらに、押出物を液状の豚肉エキスに２時間長した後、
フライとしたものを試食したところ、内部まで豚肉エキ
スが染み込んでおり豚肉とほとんど変わらず、製品とし
て十分価値のあるものであった。Furthermore, after prolonging the extrudates in liquid pork extract for 2 hours,
When I tried the fried product, I found that the pork extract had soaked into the inside, making it almost the same as pork, making it a valuable product.
第四実施例
豚肉（含水率６７％）にソルビットおよび分離蛋白（蛋
白含ｆｆ率９０％）を混合したものを二軸押出機に定！
ｉ′ｃ供給した。原料供給Ｆｉ＋は、豚肉、ソルビット
、分離蛋白の混合比が重Ｌｊ１比で１２．８３対１対６
、Ｉ７としたものを３５Ｋｇ／ｆｉｒとした。二軸押出
機に供給したすべての原料中に占める植物蛋白質の蛋白
含有率は、計算すると２５％であった。−二軸押出機は
（株）１１本製鋼所製のＴＥＸａ８Ｆを使用し、スクリ
ュウ回転数を５０〜Ｉ ５０ ＲＰＭ、バレル温度を８
０〜１８０℃とする条件で運転した。なお、ダイは幅４
５ｍｍ、厚さ８■、長さ２５０１の冷却ダイを使用し、
その温度を０℃から常温の範囲に設定した。Fourth Example A mixture of pork (moisture content 67%), sorbitol and isolated protein (protein content 90%) was placed in a twin-screw extruder!
i′c was supplied. In the raw material supply Fi+, the mixing ratio of pork, sorbitol, and isolated protein is 12.83:1:6 in terms of heavy Lj1 ratio.
, I7 was set to 35Kg/fir. The protein content of vegetable protein in all the raw materials fed to the twin-screw extruder was calculated to be 25%. - The twin-screw extruder is TEXa8F manufactured by 11 Steel Works Co., Ltd., the screw rotation speed is 50 to I50 RPM, and the barrel temperature is 8.
It was operated at a temperature of 0 to 180°C. In addition, the die has a width of 4
Using a cooling die of 5mm, thickness 8mm, length 2501,
The temperature was set in the range from 0°C to room temperature.
このようにして得られた押出物は、試食したところ、柔
らかく、食感は肉のようであり、またＳＥＭで観察した
ところ、繊維状構造が認められた。When the extrudate thus obtained was tasted, it was soft and had a meat-like texture, and when observed under SEM, a fibrous structure was observed.
さらに、押出物を液状の豚肉エキスに２時間浸した後、
香辛料を添加し薫製としたものを試食したところ、ビー
フシャーキに似た食感であり、製品として十分価値のあ
るものであった。Furthermore, after soaking the extrudate in liquid pork extract for 2 hours,
When I tried the smoked product with added spices, I found that it had a texture similar to beef shark, and it was a valuable product.
第ｆ実施例
１１イ牛肉（含水率７２％）に□縮蛋白（蛋白含有率８
５％）を滉含したものを二軸押出機に定量供給した。原
料の供給ｉ＋ｔは、ｈイ牛肉、へ縮蛋白の混合比が’Ｒ
！Ｉ’ｉ比で４．１７対１としたものを２０Ｋ ｇ／
Ｉ−１ｒとした。−；輔押出機に供給したすべての原料
のなかの植物蛋白質の蛋白含＋ｉ率は、計算すると１５
８７％であった。二軸押出機は（株）Ｅ１本製鋼所製の
’Ｉ’ Ｅ Ｘ ３８ Ｆを使用し、スクリュウ回転数
を５０〜１５ＯＲＰＭ、バレル温度を８０〜１８０℃と
する条件で運転した。なむ、ダイは幅４５ｍｍ、厚さ４
１、長さ２５０ｍｍの冷却ダイを使用し、その温度を０
℃から常温の範囲に設定した。Example f Example 11 Beef (moisture content: 72%) was added to □condensed protein (protein content: 8%).
5%) was fed in a fixed amount to a twin screw extruder. The raw material supply i + t is the mixing ratio of beef and reduced protein.
! 20K g/I'i ratio of 4.17:1
It was designated as I-1r. −; The protein content of vegetable protein in all the raw materials fed to the extruder is calculated to be 15
It was 87%. The twin-screw extruder was an 'I' EX 38 F manufactured by E1 Steel Works Co., Ltd., and was operated at a screw rotation speed of 50 to 15 ORPM and a barrel temperature of 80 to 180°C. Name, die is width 45mm, thickness 4
1. Use a cooling die with a length of 250 mm to reduce the temperature to 0.
The temperature range was set from ℃ to room temperature.
このようにして得られた押出物は、試食したところ、柔
らかく、食感は肉のようであり、またＳＥＭで観察した
ところ、繊維状構造が認められた。When the extrudate thus obtained was tasted, it was soft and had a meat-like texture, and when observed under SEM, a fibrous structure was observed.
さらに、押１ｊ物を液状の牛肉エキスに２時間浸した後
、香辛料を添加し薫製としたものを試食したところ、ビ
ーフシャーキとほぼ同じ食感であり、製品として１−分
価値のあるものであった。Furthermore, when we sampled a pressed product soaked in liquid beef extract for 2 hours and then smoked with spices added, we found that it had almost the same texture as beef shark and was worth 1 minute as a product. Ta.
次に、１）を記屑牛肉に濃縮蛋白を混合したものにツル
ビットを重；ｊｔ比で１対０．０５の割合で混合し、こ
れを二軸押出機に２０Ｋｇ／Ｈｒで定量供給した。二軸
押出機に供給したすべての原料中に占める植物蛋白質の
蛋白含有率は、計算すると１５％であった。二軸押出機
および運転条件は前記と同一とした。Next, Truvit was mixed with the beef scraps described in 1) mixed with concentrated protein at a weight:jt ratio of 1:0.05, and the mixture was quantitatively fed to a twin-screw extruder at a rate of 20 kg/Hr. The protein content of vegetable protein in all the raw materials fed to the twin-screw extruder was calculated to be 15%. The twin screw extruder and operating conditions were the same as above.
このようにして得られた押出物は、試食したところ、前
記のソルビットを加えない場合に比べて多少柔らかく、
食感は前記と同様に肉のようであり、またＳ ＥＭで観
察したところ、繊維状構造が認められた。さらに、押出
物を液状の牛肉エキスに２時間浸した後、香辛料を添加
し薫製としたものを試食したところ、ビーフシャーキと
ほぼ同じ食感であり、製品として十分価値のあるもので
あった。When the extrudate thus obtained was tasted, it was slightly softer than the case without the addition of sorbitol.
The texture was similar to that of meat, and SEM observation revealed that it had a fibrous structure. Furthermore, when the extrudate was immersed in liquid beef extract for 2 hours and then smoked with spices added, it had almost the same texture as beef shark and was found to be of sufficient value as a product.
（発明の効果）
本発明によれば、二軸押出機で処理する畜肉がいかなる
ものであっても、繊維状構造に富む組織化物で、柔らか
く、畜肉に酷似した食感であり、また容易に味付けする
ことができる押出物に成形することができる。すなわち
、前記押出物は、畜肉代用品として利用することができ
る食品素材であり、また従来の植物蛋白質の組織化物よ
りも優れた食感とバランスのよい栄養価を備えた食品素
材として利用が期待されるものである。従って、畜肉の
肩肉を付加価値の高い食品素材として利用することが可
能になった。(Effects of the Invention) According to the present invention, no matter what type of livestock meat is processed using a twin-screw extruder, it is a textured product rich in fibrous structure, soft and has a texture very similar to livestock meat, and can be easily processed. It can be formed into an extrudate that can be flavored. In other words, the extrudate is a food material that can be used as a meat substitute, and is expected to be used as a food material with a better texture and well-balanced nutritional value than conventional structured plant proteins. It is something that will be done. Therefore, it has become possible to use shoulder meat of livestock as a food material with high added value.
Claims (3)
の原料を二軸押出機で処理することにより、繊維状構造
の組織化物に成形する畜肉の組織化方法において、 原料中に占める植物蛋白質の蛋白含有率が１０〜３０％
の範囲内であるように調整することを特徴とする畜肉の
組織化方法。(1) In a method for texturing livestock meat in which a mixture of plant protein and livestock meat is used as a raw material and this raw material is processed in a twin-screw extruder to form an organized product with a fibrous structure, the amount of vegetable protein in the raw material is protein content of 10-30%
A method for organizing livestock meat, characterized by adjusting the meat so that it is within the range of .
より調整する、請求項１記載の畜肉の組織化方法。(2) The method for texturing livestock meat according to claim 1, wherein the protein content is adjusted by adding water to the raw material.
請求項１記載の畜肉の組織化方法。(3) Adding sorbitol as an additive to the above raw materials,
The method for organizing livestock meat according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1263569A JPH03127966A (en) | 1989-10-09 | 1989-10-09 | Texture formation of animal meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1263569A JPH03127966A (en) | 1989-10-09 | 1989-10-09 | Texture formation of animal meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03127966A true JPH03127966A (en) | 1991-05-31 |
Family
ID=17391371
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1263569A Pending JPH03127966A (en) | 1989-10-09 | 1989-10-09 | Texture formation of animal meat |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03127966A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012039953A (en) * | 2010-08-19 | 2012-03-01 | Q P Corp | Method for producing granular soybean protein processed food |
| WO2012132917A1 (en) * | 2011-03-28 | 2012-10-04 | 不二製油株式会社 | Textured vegetable protein material and method for producing same |
-
1989
- 1989-10-09 JP JP1263569A patent/JPH03127966A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012039953A (en) * | 2010-08-19 | 2012-03-01 | Q P Corp | Method for producing granular soybean protein processed food |
| WO2012132917A1 (en) * | 2011-03-28 | 2012-10-04 | 不二製油株式会社 | Textured vegetable protein material and method for producing same |
| JP5198687B2 (en) * | 2011-03-28 | 2013-05-15 | 不二製油株式会社 | Tissue-like plant protein material and method for producing the same |
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