JPH0331418B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for frying a heat-adhesive meat-like protein material. That is, the present invention provides a frying method that does not cause particles to scatter or adhere to the fried food. (Prior art) As a frying method, oil, margarine,
Heat treatment methods using oil or fat as a medium are known, such as frying with butter or the like (hereinafter referred to as oil or fat, etc.) or heating in oil. The temperature for frying these foods is usually around 180°C, and generally 150-200°C. (Purpose) The present inventors investigated frying of meat-like protein materials. The present inventors first investigated frying treatment with the aim of sufficiently promoting heat denaturation of a meat-like protein material belonging to structural proteins and the effect of a film action of a water-insoluble medium such as oil or fat. However, at a temperature of about 180° C., which is the general frying condition, the meat-like protein material has encountered problems such as scattering in the oil, adhering to the wire gauze of the fryer, or adhering to each other and forming clumps. Therefore, as a result of conducting research to solve this problem, we found that if the meat-like protein material is fried at a low temperature below 140℃ and then fried at a temperature exceeding 140℃, the meat-like protein material will scatter in the oil. They discovered that they could be fried without sticking to the wire mesh of the fryer or sticking to each other and forming clumps. On the other hand, similar studies were conducted on other meat-like protein materials, such as fibrous protein and tissue protein. As a result, fibrous proteins were similar to structural proteins. However, textured proteins tended to have fewer adhesion problems even when fried at temperatures exceeding 140°C. This is because tissue proteins are usually produced under high temperature and pressure heating in a state with relatively little water content, and have a lower degree of thermal denaturation than fibrous proteins and structural proteins, which are produced in a state with a lot of water content. I surmised that this was due to the high price. Based on the above findings, we have completed the present invention. (Structure) The present invention provides: (1) When fried at a temperature exceeding 140°C,
Heat-adhesive meat-like protein materials that scatter, stick to fryer wire mesh, etc., or stick to each other are heated to 100°C.
After frying at a temperature exceeding 140℃ and below, 140℃
This is a processing method for meat-like protein materials that is characterized by frying at temperatures exceeding ℃. Heat-adhesive meat-like protein materials are those that scatter, stick to the wire mesh of the fryer, or stick to each other when fried at temperatures exceeding 140°C. Heat-adhesive meat-like protein materials include, for example, among meat-like protein materials, fibrous proteins, structural proteins, and proteins processed from these (in particular, meat-like protein materials using emulsions whose main components are protein, oil, fat, and water). These protein materials are mainly oilseed proteins such as soybean protein, vegetable proteins such as wheat protein, animal proteins such as fish meat protein, livestock protein, etc. It uses one type or a combination of two or more types of thermocoagulable proteins. Fibrous proteins, structural proteins, etc. usually exist in a water-containing state (often neutral or acidic) and can be fried as is or after adjusting the pH. When these meat-like protein materials are used for cooking or as food materials, they preferably have the size of a piece of meat (one side area of 0.25 cm ² or more, preferably 1 cm ² or more). For example, when a protein-containing slurry is pressed After heating and fluidizing, a stagnation area from the flow path (having a cross-sectional area larger than the flow path, a wall oriented to intersect with the direction of the flow path, and an outlet)
Examples include block meat-like protein materials produced by deriving the protein through the process. In this case, the protein-containing slurry has a water content of 65 to 95% by weight (hereinafter referred to as %) (preferably 65 to 76%), a pH of 4 to 6, and 50% or more (dry solids) of the protein raw material in the slurry dry solids. The manufacturing conditions include pressure and heating at 105 to 170°C (preferably 130 to 160°C) through a retention area with a cross-sectional area of 5 times or more the cross-sectional area of the flow path. For frying, a temperature of more than 100°C and less than 140°C is appropriate. Preferably, the temperature is 110°C or higher.
Various heat-adhesive meat-like protein proteins can be fried without scattering, adhering to wire mesh, or adhering to each other. If a sudden frying process is carried out at temperatures exceeding 140℃, protein materials with a low degree of thermal denaturation such as fibrous proteins, structural proteins, and these processed proteins will be heated to high temperatures with a high moisture content. The protein melts,
It is presumed that this causes the harmful effects of scattering, adhering to the wire mesh, or adhering to each other. After frying at a temperature above 100°C and below 140°C, if the food is fried at a temperature above 140°C, it can be fried without falling apart, sticking to the wire mesh, or sticking to each other. The protein material further undergoes heat denaturation and becomes a strong structure, which provides effects such as being less likely to fall apart when boiled, or having less flavor when seasoned. When meat is simply fried at a low temperature of around 140°C, it easily loses its flavor and produces an oily smell.The characteristic feature of these meat-like protein materials is that the development process is due to differences in their raw materials and structure. It is inferred that this is the origin. The fats and oils used in the frying process are not particularly limited, and a wide variety of known fats and oils such as edible fats and oils of animals and plants, processed fats and oils thereof, O/W emulsions, etc. can be used. As the frying device, known fryers such as single tank, double tank, multi-stage, continuous fryers, and other known frying devices can be used. In the case of a multi-stage or continuous frying device, it is preferable to start at a low temperature of more than 100°C and less than 140°C, and then gradually raise the temperature to a higher temperature by providing a stepwise or continuous temperature gradient. (Example) Embodiments of the present invention will be described below with reference to Examples. Experimental example 1 (Production method of meat-like protein material A) Add 10 times the amount of water to low-denatured defatted soybeans, extract the protein, remove okara ingredients, add hydrochloric acid and wash the resulting curd once with water, By dehydrating,
30% solids content, 92% protein content per solids
An acid precipitated card was obtained. Mix 100 parts of this acid-precipitated curd solid, 15 parts of palm oil, and 9 parts of beef extract, and adjust the pH to 4.8 using 4N sodium hydroxide.
A protein-containing slurry was obtained by adjusting the moisture content to 72% using tap water. This is a pipe heat exchanger (inner diameter 4mm
φ, length 24 m), heated to 155°C, and passed through an orifice (1.3 mm φ) to a pipe with an inlet diameter of 40 m.
The solution was discharged into the entrance of an L-shaped tube with an outlet diameter of 25 mm, and was allowed to stagnate inside, to intermittently obtain a soft block-shaped protein material having an average diameter of 20 mm and a diameter of 100 mm from the outlet. It had a dense structure and a meaty texture. Let this be A. (Seasoning treatment) PH the above A using 0.5% sodium carbonate solution.
After adjusting the temperature to 6.8, it was immersed for 2 hours in a seasoning liquid consisting of 10 parts of table salt, 40 parts of sugar, and 30 parts of seasoning (soy sauce, MSG, etc.) to be seasoned. The seasoned A was fried using salad oil under the temperature conditions shown in Table 1 below. At this time, the flavor and texture, how well the taste came out when boiled for 2 minutes in 0.5% saline solution after frying, and how well it adhered to wire mesh etc. were examined.

[Table] ○ means good flavor, firm texture, and no loss of flavor. △: The flavor is slightly oily or slightly burnt, and the texture is slightly rough or the texture is coarse.
This means that the taste will be a little off. × means that the taste is lost. (The same applies to Table 2) At temperatures above 150°C, phenomena such as scattering in oil, adhering to the wire mesh of the fryer, and adhering to each other were observed. At temperatures above 180°C, a burnt and fragrant flavor occurred. By gradually frying at a temperature of 140℃ or less, water evaporates, the protein coagulation effect of heating, the film formation effect of oil, etc. work synergistically, making it possible to obtain a meat-like protein material that does not easily lose its flavor. I guessed that. Comparative Example 1 Commercially available pork and chicken meat were fried in the same manner as in Example 1. The results are shown in Table 2 below. In the case of meat, in contrast to meat-like protein materials, at temperatures below 180°C, the flavor tends to remain oily, the texture is soft, and the flavor tends to be lost. The higher the temperature of frying, the better the results showed.

[Table] Example 1 Seasoned A obtained in the same manner as Experimental Example 1 was first gradually fried at 125°C for 1.5 minutes, and then further fried at 180°C.
I fried it for 1 minute. Even at 180°C, there was no adhesion phenomenon like that seen in Example 1, and a meat-like protein material with a strong structure and a taste that did not easily come off was obtained. This is different from rapid oil heating to 180℃, which is heated to 125℃.
By heating oil at a temperature of 180°C, the moisture inside the meat-like protein material evaporates, making its structure stronger, and even when heated in oil to 180°C, the protein does not melt. It is assumed that this structure becomes even harder, fixing the seasoning components inside, and that this, combined with the oil film formation effect, prevents the flavor from escaping easily even under harsh cooking conditions. Application example 1 For meat dishes, commercially available pork, chicken, seasoned A obtained in the same manner as in Experimental Example 1 (referred to as 1), seasoned A obtained in the same manner as in Example 1 (referred to as 2)
I tried using No. 2 was the least likely to crumble when boiled and had the least loss of flavor, followed by No. 1, which was better than commercially available pork and chicken in terms of breaking down and losing flavor. (Effects) As detailed above, the present invention has made it possible to perform a frying process for a heat-adhesive meat-like protein material.

Claims (1)

[Claims] 1. When fried at a temperature exceeding 140°C, the
Heat-adhesive meat-like protein materials that adhere to fryer wire mesh, etc. or to each other at temperatures exceeding 100℃ and 140℃
A method for processing a meat-like protein material, which is characterized by frying at a temperature below and then frying at a temperature exceeding 140°C. 2 If you fry it at a temperature exceeding 140℃, it may scatter or
The heat-adhesive meat-like protein material that adheres to the wire mesh of the fryer or to each other is transferred from the flow path to the retention area (a cross-sectional area larger than the flow path, after the protein-containing slurry is heated under pressure and flowed) 2. The processing method according to claim 1, wherein the block meat-like protein material is produced by introducing the block meat-like protein material through a wall having an orientation that intersects with the direction of the block, and an outlet.