JPH0427814B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a sausage-like food, and more particularly to a method for producing a sausage-like food that closely resembles a sausage using a protein whose main component is fibrous protein.

In recent years, there has been a worldwide shortage of animal protein, and research and development of technologies for producing meat-like products from vegetable protein raw materials such as soybean protein have been active. Based on this background, it is thought that the supply capacity of vegetable proteins from soybeans, wheat, peanuts, corn, sesame, cottonseed, etc. will further increase. Therefore, various methods have been proposed for producing foods similar to meat and its processed products using plant proteins as raw materials. Among these, various methods have been proposed for sausage-like foods, but these focus only on the structure of the raw material vegetable protein, and at present there has been little research on the manufacturing method. For example, in order to impart the fibrous nature of meat to sausages, fibrous vegetable protein is used as the main raw material, and this is fixed with a binder to give seasoning, flavoring, and
A coloring method has been proposed. On the other hand, when non-fibrous vegetable protein (i.e., powdered vegetable protein) is used as a raw material, it is known to mix it with oil, egg white, casein, or whey and water almost simultaneously, mold it, and heat it. It's nothing more than that. Either of these methods is essentially the same as the conventional method for producing sausages using farmed meat as a raw material, and the products obtained, especially those produced by the latter method, are by no means satisfactory in terms of elasticity and heterogeneity. It's not a thing.

The present inventors focused on these points, and as a result of intensive study to develop a sausage-like food that eliminates the above-mentioned drawbacks, the present inventors have developed a protein (A) with a fat-holding power of 2 ml/mg or more, a cold-coagulable protein. The main components are (B), water (C) and fats and oils (D), and the weight ratio is A:B:C:D=1:
An O/W emulsion having a ratio of 0.01 to 0.2: 0.5 to 2: 3 to 10 was obtained by adding water to a vegetable protein-containing substance and kneading the dough, which was then heated and oriented by applying shear stress. After mixing with an aqueous mixture mainly composed of fibrous protein and heat-coagulable protein and water,
By molding and heating, texture, especially heterogeneity,
They discovered that it is possible to obtain a food product that is extremely similar in elasticity to sausages made from stored meat as a main ingredient, and based on this knowledge, they completed the present invention.

That is, the present invention comprises a protein (A) having a lipophilic capacity of 2 ml/mg or more, a cold-coagulable protein (B), water (C), and fat and oil.
(D) is the main component, and the weight ratio is A:B:C:D=
A fibrous protein obtained by kneading an O/W emulsion with a ratio of 1:0.01 to 0.2:0.5 to 2:3 to 10 with a vegetable protein-containing substance and oriented it by applying shear stress under heating. This is a method for producing a sausage-like food, which is characterized in that the mixture is mixed with an aqueous mixture containing heat-coagulable protein and water as main components, and then molded and heated.

In the present invention, a protein having a lipophilic capacity of 2 ml/mg or more is essential. The method for measuring lipophilicity described here is shown below.

Transfer 50 ml of 0.4% protein aqueous solution to a glass container with an inner diameter of approximately 100 ml, and heat at 25°C while continuously stirring at a rotation speed of 1700 to 2000 rpm using a propeller stirrer.
of soybean oil was added dropwise at a constant rate of 60 ml/min to form an emulsion. When the fat-holding power of the proteins contained in the emulsion exceeds its limit, the formed emulsion breaks and instantly becomes fluid, causing water and oil to separate. Read the amount of soybean oil (b ml) added up to the emulsion break point and divide it by the protein used (a mg).The amount of soybean oil ml fat-affixed per mg protein, that is, fat-binding power =
b/a.

The protein having a lipophilic capacity of 2 ml/mg or more may be either a vegetable protein or an animal protein. In the case of vegetable protein, soybean protein with a low degree of denaturation falls under this category. For example, defatted soybeans at 15℃ or
After extracting the protein at a temperature of 35℃, a salt concentration with an ionic strength of 0.2 or more, and a pH of 5 to 6.8, the salt concentration is reduced to an ionic strength of less than 0.2, and the precipitated protein is recovered.The resulting protein is 2.0 to 3.0 ml. /mg of lipophilic power. Furthermore, examples of animal protein include egg white protein and milk protein. Among egg white proteins, commercially available egg white has a lipophilic capacity within the range of 2.5 to 3.5 ml/mg, and among milk proteins, commercially available sodium caseinate has a lipophilic capacity of 2.0 to 2.5 ml/mg.

Next, cold-coagulating proteins include gelatin and collagen, and after dissolving them in water,
It means a substance that changes into a gel-like or jelly-like substance when stored at room temperature, preferably refrigerated.

Furthermore, any edible fats and oils can be used, such as soybean,
There are fats and oils made from plant seeds such as corn, rice, peanuts, rapeseed, cottonseed, and palm, and animal fats and oils such as lard and beef tallow. These animal and vegetable oils and fats can be used in the same manner whether they are liquid oils or solid fats.

In the present invention, first, a protein (A) having a lipophilic capacity of 2 ml/mg or more, a cold-coagulable protein (B), water (C), and an oil or fat.
(D) is the main component, and the weight ratio is A:B:C:D=
A composition consisting of 1:0.01 to 0.2:0.5 to 2:3 to 10 is mixed using a mixer such as a vertical mixer or a kneader. In this case, the mixing conditions are preferably that the product temperature is 25 to 40°C, and the mixing time varies slightly depending on the model and stirring intensity, but generally, when using a vertical mixer at 150 rpm, it is 6 to 40°C. About 8 minutes is sufficient.

During this mixing, seasonings (salt, chemical seasonings, etc.), flavorings (meat flavor, smoke flavor, etc.), thickening agents (gum, etc.), starch, Spices, colorants, etc. may be added as appropriate.

On the other hand, the fibrous protein used in the present invention is obtained by kneading a vegetable protein-containing substance with water, applying shear stress under heating to orient it, and then defibrating it. Here, the vegetable protein-containing substances include defatted products of oilseeds such as soybeans, proteins separated therefrom, and grain proteins (wheat gluten, corn gluten, rice protein, etc.). Among these, it is preferable to mix soybean protein and wheat gluten in a weight ratio of 8:2 to 2:8 and have a protein content of 40% or more in terms of solid matter. The amount of water mixed with the protein-containing substance can be varied over a wide range, and the optimum amount added depends on the type of vegetable protein-containing substance. Generally it will be about 20-65% by weight, more preferably 30-65% by weight, based on the dry matter of the total composition. Salt and other additives can be added as appropriate. Moreover, there is no problem in preheating during kneading. If salt is added, it is about 0.5-15% by weight, more preferably 1-10% by weight, based on the dry matter of the total composition.

Next, when shearing stress is applied to the resulting mixture while it is in a thermoplastic state while being conveyed, it is easily and sufficiently oriented. The preferred heating temperature at this time varies depending on the type of raw protein-containing substance and the blending ratio of water and other additives, but is usually 100 to 200°C. In particular, a suitable fibrous protein can be obtained by lowering the heating temperature when the amount of added salt is small, and by increasing the heating temperature when the amount of added salt is large. The pressure at this time should be at least the pressure necessary to move the mixture plasticized by heating, and the upper limit has a correlation with the heating temperature, but usually 36
The treatment is carried out at a pressure of not more than Kg/cm ² , preferably from 7 to 25 Kg/cm ² .

After processing the mixture as described above, the pressure is released to obtain a sheet or rod. At this time, the terminal pressure and/or Controlling temperature is important to obtain good quality fibers.

A heating device, a screw,
There are extruders equipped with a drive device, nozzle, and raw material input port. Specifically, as shown in the examples, an extruder is used that is equipped with a raw material input port, a screw attached to a drive device, a device that pressurizes and heats the raw material using a heating device, and a nozzle attached to an extrusion port. This is desirable. By using an extruder equipped with such a nozzle, the pressure and/or temperature at the end can be controlled, and high-quality fibers that do not substantially swell can be obtained. The temperature near the nozzle discharge end is 20℃ to 60℃ higher than the center of the extruder as shown in the example.
It is desirable to adjust the temperature to a low temperature.

The processed product obtained as described above is fibrous and has an excellent texture. Further, an aqueous mixture containing heat-coagulated protein and water as main ingredients is kneaded. The protein constituting the aqueous mixture may be either a vegetable protein or an animal protein, but preferably one with excellent solubility and gel-forming ability. As a guideline, for solubility, the water soluble nitrogen index (NSI) at 40℃ is 80% or more, and for gel formation ability, the heated gel obtained by heating a 22% concentration mixture at 90℃ for 30 minutes is measured using a texture meter. (18mmφ Lucite) H ₁ (hardness) 3 to 6,
A ₂ /A ₁ (cohesiveness) of 0.4 to 0.6 is sufficient.

Representative examples of substances having these properties include isolated soybean protein and egg white. This aqueous mixture is prepared by adding 1 to 4 parts, preferably 2 to 2.5 parts, of water to 1 part of protein, and then using a silent cutter.
It is obtained by kneading with a vertical mixer, kneader, etc. In this case, the kneading may be carried out at room temperature, and the kneading time is approximately 5 to 15 minutes using a silent cutter, 10 to 20 minutes using a vertical mixer, and 15 to 30 minutes using a kneader. At this time, seasonings (salt, chemical seasonings, etc.), oils and fats (soybean oil, soybean oil,
(corn oil, lard, etc.), flavorings (meat flavor, smoke flavor, etc.), thickening agents (gummy,
It is okay to add ingredients such as gelatin, starch, spices, coloring agents, vegetables (onions, carrots, shiitake mushrooms, etc.) as appropriate.

Next, for 1 part of the obtained fibrous protein, 2 ml/
A composition whose main components are a protein with a lipophilic capacity of 0.5 mg or more, a cold-coagulable protein, water and oil, 0.5 to 2 mg.
1 to 3 parts of an aqueous mixture consisting of a heat-coagulable protein and water to obtain a mixed dough, which is then molded and heated.

In addition, depending on the application, heat-coagulable protein (E) or cold-coagulable protein can be used instead of O/W type emulsion based on a protein with a lipophilic capacity of 2 ml/mg or more.
(B), water (C) and fats and oils (D) as main components, the weight ratio of which is E:B:C:D=1:0.01~0.2:0.5~3:1~
7 and the same type of emulsion obtained by mixing under similar mixing conditions can be used. The heat-coagulable protein and the cold-coagulable protein herein are the same as those described above.

At this time, by substituting a part of the mixed dough for meat and fish meat, the operability when molding the dough is improved, and it is also easier to mold the dough using a machine such as a punching machine or an extrusion molding machine. It can cover defects such as damage to the texture of the grain. The meat and fish meat may be used alone or in combination, and by adding 50% or less of the total amount to the mixed dough, excellent quality in taste, flavor, and moldability can be obtained. The meat here includes beef, pork, chicken, horse meat, mutton, etc., and the fish meat includes swordfish, cod, sardine, etc. Surimi is especially convenient from the viewpoint of operability. In the present invention, meat and fish meat can be added at room temperature. In general, in the production of processed meat and fish products, all or at least some of the processes are operated at low temperatures of 10°C or lower to prevent denaturation of animal proteins. Normal. In the present invention, there is no need for such low-temperature treatment, so the process is not complicated and there is little variation in the quality of the final product.

Finally, the resulting dough is shaped, heated, and then cooled. Various methods are selected for this molding and heating depending on the form of the intended product. For example, in the case of a typical Wiener sausage type, the dough is filled into an edible casing tube, dried in a smoke chamber at 60℃ for 30 minutes, and then smoked for 60 minutes.
℃ for 20 minutes, steam treatment at 80℃ for 40 minutes, or heating in boiling water or a steamer for 10 to 20 minutes after filling a non-edible casing tube can be adopted. In the case of a meatloaf type, it may be heated in boiling water for 30 to 50 minutes or in a steamer for 20 to 40 minutes after being filled in an inedible casing tube. Furthermore, in the case of meatball type meatballs, the meatballs may be punched into a certain size (for example, 6 g/piece) using a punching machine or the like and then heated as they are in boiling water or in a steamer for 5 to 15 minutes. By cooling the heated product thus obtained at room temperature or in a refrigerator, the desired sausage-like food can be obtained.

The sausage-like food obtained by the present invention is a novel food material, and is a sausage-like food with excellent texture and cookability, particularly heterogeneous texture and elasticity.

Hereinafter, the present invention will be explained in more detail with reference to Examples.

Example 1 420g defatted soybean flour, 180g wheat gluten and water
An aqueous mixture was prepared using 400 g. Using an experimental extruder (L/D = 25, inner diameter 30 mm, nozzle = sheet die 20 mm x 2 mm x 100 mm), the above mixture was heated at a raw material input temperature of 80°C, a center temperature of 140°C, a discharge end temperature of 120°C, and a screw rotation. After processing at several 40 rpm, fibrous protein was obtained using a defibrating roller. Three times the amount of water was added to the obtained fibrous protein, and the mixture was steamed for 30 minutes to obtain fibrous vegetable protein (A). Next, casein soda ("Sunlacto S-
Add 13.5 g of water to 9 g of gelatin ("Neosoft GE-16", manufactured by Taiyo Kagaku Co., Ltd.) and 1 g of gelatin ("Neosoft GE-16", manufactured by Taiyo Kagaku Co., Ltd.), and mix uniformly with the scale of a Hobart mixer (manufactured by Bokusui Co., Ltd.). After making a paste, 77 g of corn oil was gradually added to the paste at room temperature to obtain an emulsion (B).

In addition, isolated soy protein (“Azipuron S2”,
80g (manufactured by Ajinomoto Co., Inc.), starch ([floating powder], manufactured by Ajinomoto Co., Inc.)
12g, beef extract (“B-3”, manufactured by Ajinomoto Co., Inc.) 60
An aqueous mixture (C) was obtained by mixing 10 g of sugar, 11 g of spices, and 130 g of water using a silent cutter at 3000 rpm for 15 minutes.

Fibrous vegetable protein (A) obtained in this way 560g
and 340 g of the aqueous mixture (C) were mixed for 5 minutes at scale 1 using a Hobart mixer, then 100 g of the emulsion (B)
was added and mixed for 1 minute at the same scale to obtain a dough.
After filling this material into a non-edible casing tube with a folding width of approximately 100 mm, immerse it in boiling water for 50 minutes.
A sausage-like food product was obtained by heating for a minute and cooling under running water. The obtained food was soft and juicy, similar to a mixed Wiener sausage, and was suitable for hors d'oeuvres or snacks.

Example 2 Fibrous vegetable protein was prepared by the same method as in Example 1.
I got (A). Next, 1 kg of water was added to 100 g of unmodified defatted soybeans, sodium hydroxide was added to adjust the pH to 7.0, water was extracted at 50° C. for 30 minutes, and the insoluble fraction was removed to obtain an extract. Sulfuric acid was added to the obtained extract to adjust the pH to 4.5 to obtain 120 g of isoelectric precipitate. Add 480g of water to this precipitate to make a suspension, then add 10% sodium hydroxide to neutralize to pH 7, and this neutralized solution
300 g was freeze-dried to obtain 20 g of dry powder. This dry powder had a lipophilic capacity of 2.2 ml/mg. Add 10 g of gelatin ("Neosoft GE-11", manufactured by Taiyo Kagaku Co., Ltd.) and 150 g of water to 80 g of the powder, make it into a uniform paste with a kneader, and then mix it with corn oil at room temperature.
500 g was added to obtain emulsion (B).

In addition, isolated soy protein (“Azipuron S2”,
(manufactured by Ajinomoto Co., Inc.) 30g, powdered egg white (manufactured by Taiyo Kagaku Co., Ltd.) 60g
g, soybean oil 10g, beef extract (“B-3”, manufactured by Ajinomoto Co., Inc.) 60g, sugar 15g, spices 12g, and water 140g
g was mixed with a silent cutter at 3000 rpm for 5 minutes to obtain an aqueous mixture (C).

500g of these fibrous vegetable proteins (A), emulsion (B)
Using a kneader, mix 300 g and 200 g of the aqueous mixture (C) until the whole is lightly dispersed. The final dough obtained is filled into an edible casing tube and dried in a smoke chamber at 60℃ for 30 minutes. Smoke 60℃,
After heating for 20 minutes, steaming at 80°C for 40 minutes, and cooling in a refrigerator, a sausage-like food was obtained. This product had elasticity and texture similar to pork wiener, and was an excellent food material for katsugo.

Example 3 Fibrous vegetable protein was prepared by the same method as in Example 1.
I got (A). Next, isolated soybean protein (“Adipron”)
S2, manufactured by Ajinomoto Co., Inc.) 32g, powdered egg white (Taiyo Kagaku Co., Ltd.)
(manufactured by Taiyo Kagaku Co., Ltd.) 8g, gelatin ("Neosoft GE-11", manufactured by Taiyo Kagaku Co., Ltd.), 1g, guar gum ("Neosoft G",
(manufactured by Taiyo Kagaku Co., Ltd.), 80 g of soybean oil, and 85 g of water were mixed for 10 minutes at scale 1 using a Hobart mixer to obtain an emulsion (B).

In addition, 20 g of isolated soy protein (Ajiprone S2, manufactured by Ajinomoto Co., Inc.) and 60 g of powdered egg white (manufactured by Taiyo Kagaku Co., Ltd.)
g, starch (``Ukifun'', manufactured by Ajinomoto Co., Inc.) 12 g, guar gum (``Neosoft G'', manufactured by Taiyo Kagaku Co., Ltd.) 5 g, soybean oil
25g, beef extract (“B-3”, manufactured by Ajinomoto Co., Inc.) 50
g, sugar 10g, spices 10g, onion 50g and water 88g
g for 10 minutes at 3000 rpm using a silent cutter to obtain an aqueous mixture (C).

These fibrous vegetable proteins (A) 410g, emulsion (B) 220g
A final dough was obtained by mixing 370 g of the aqueous mixture (C) using a Hobart mixer at scale 1 for 3 minutes. This material was punched into a 6g ball shape using a punching machine, and then soaked in boiling water for about 50 minutes.
After heating for about 10 minutes in a steamer, the mixture was cooled to obtain a sausage-like food. This product had a texture similar to that of commercially available pork sausages, that is, a heterogeneous texture and elasticity, and was of excellent quality in both taste and flavor.

Example 4 Mixed dough consisting of fibrous vegetable protein, emulsion and aqueous mixture obtained by the same method as Example 1
850g and 150g of beef shank that has been pre-seasoned
were mixed at room temperature for 3 minutes using a Hobart scale at scale 1.The obtained meat dough was punched into 5g ball shapes using a punching machine, and further soaked in boiling water for about 5 minutes.
Next, after heating in a steamer for about 8 minutes, a sausage-like food was obtained by cooling at room temperature. This product not only has the chewy texture of pork sausage, but also has a crisp elasticity and taste.
The food was excellent in flavor.

Claims (1)

[Claims] 1 The main ingredients are a protein (A) with a lipophilic capacity of 2 ml/mg or more, a cold-coagulable protein (B), water (C) and fats and oils (D),
The weight ratio is A:B:C:D=1:0.01~0.2:
O/W type emulsion with a ratio of 0.5 to 2:3 to 10,
After mixing a vegetable protein-containing substance with water and applying shear stress under heating to orient it, the fibrous protein and heat-coagulable protein are mixed with an aqueous mixture containing water as a main component, and then molded and heated. A method for producing a sausage-like food characterized by: