JPH044858B2 - - Google Patents
Info
- Publication number
- JPH044858B2 JPH044858B2 JP60263472A JP26347285A JPH044858B2 JP H044858 B2 JPH044858 B2 JP H044858B2 JP 60263472 A JP60263472 A JP 60263472A JP 26347285 A JP26347285 A JP 26347285A JP H044858 B2 JPH044858 B2 JP H044858B2
- Authority
- JP
- Japan
- Prior art keywords
- meat
- parts
- protein
- water
- protein material
- 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.)
- Expired - Lifetime
Links
- 239000000463 material Substances 0.000 claims description 56
- 108090000623 proteins and genes Proteins 0.000 claims description 38
- 102000004169 proteins and genes Human genes 0.000 claims description 38
- 235000013305 food Nutrition 0.000 claims description 23
- 239000002994 raw material Substances 0.000 claims description 3
- 239000002075 main ingredient Substances 0.000 claims description 2
- 235000018102 proteins Nutrition 0.000 description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 35
- 108010073771 Soybean Proteins Proteins 0.000 description 17
- 235000013372 meat Nutrition 0.000 description 16
- 235000019710 soybean protein Nutrition 0.000 description 16
- 239000004615 ingredient Substances 0.000 description 8
- 235000008446 instant noodles Nutrition 0.000 description 8
- 239000000839 emulsion Substances 0.000 description 7
- 238000009835 boiling Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 238000001035 drying Methods 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 239000003925 fat Substances 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 102000034240 fibrous proteins Human genes 0.000 description 3
- 108091005899 fibrous proteins Proteins 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 235000012424 soybean oil Nutrition 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 240000000571 Nopalea cochenillifera Species 0.000 description 2
- 235000010724 Wisteria floribunda Nutrition 0.000 description 2
- 239000011230 binding agent Substances 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 241000238371 Sepiidae Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は湯等の熱水性媒体で短時間に復元する
易復元性食品素材に関する。更に詳しくは即席麺
等の具材に適した短時間湯戻り食品素材を提供す
るものである。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to an easily restorable food material that can be restored in a short time using a hot water or other hydrothermal medium. More specifically, the present invention provides a food material that can be rehydrated in hot water for a short time and is suitable as an ingredient for instant noodles and the like.
（従来技術）
従来から即席麺の具材の一つに肉の凍結乾燥品
の極めて薄いスライス状のものが用いられてき
た。(Prior Art) Very thin slices of freeze-dried meat have traditionally been used as one of the ingredients for instant noodles.
（発明が解決しようとする問題点）
従来から即席麺の具材に肉の凍結乾燥品が用い
られてきた。しかし、湯戻り復元性が悪い為、苦
肉策として肉を１mm以下の薄いスライス状に切つ
て凍結乾燥したものが用いられている。例えば、
薄い蒲鉾等のスライス品、畜肉若しくは畜肉加工
品のスライス品、焼豚のスライス品等がその例で
ある。一方、消費者ニーズとしてはもつとボリユ
ーム感のある厚い肉様具材が求められている。(Problems to be Solved by the Invention) Freeze-dried meat products have traditionally been used as ingredients for instant noodles. However, because of its poor reconstitution properties, the meat is cut into thin slices of 1 mm or less and freeze-dried. for example,
Examples include thin slices of kamaboko, etc., slices of meat or processed meat products, and slices of grilled pork. On the other hand, consumer needs include thick meat-like ingredients with a hearty feel.
（問題を解決しようとする手段）
本発明者等は前記問題を解決すべく鋭意研究す
るなかで、肉様蛋白素材とツナギを混合・加熱・
結着させたものをスライスし乾燥させたものが湯
戻り復元性に優れ、従来困難とされた１mm以上の
厚さにしても極めて短時間に湯戻り復元する知見
を得て本発明を完成するに到つた。即ち、本発明
は肉様蛋白素材とツナギを主成分とし乾燥してな
る易復元性食品素材である。(Means for solving the problem) In the course of intensive research to solve the above problem, the present inventors mixed, heated, and mixed meat-like protein material and cutlet.
The bound product is sliced and dried and has excellent hot water recovery properties, and the present invention has been completed based on the knowledge that even if the thickness is 1 mm or more, which was previously considered difficult, it can be restored in a very short time. I reached it. That is, the present invention is an easily restorable food material made by drying a meat-like protein material and cuttlefish as main ingredients.
本発明の肉様蛋白素材は公知の方法に依つて得
られる肉様蛋白素材を用いることができる。具体
的には、蛋白原料をエクストルーダーを用いて加
圧加熱下に押し出して得られる肉様蛋白素材が好
ましい。これら肉様蛋白素材は組織状蛋白あるい
は繊維状蛋白として市場に知られている肉様蛋白
素材である。これら肉様蛋白素材の製造法は多く
の特許公報、文献等に開示されている。一方、エ
クストルーダーは従来単軸スクリユーのものが主
であり、運転条件、原料配合等の工夫により種々
の組織状或いは繊維状構造の蛋白を製造してき
た。ところが近年２軸スクリユーを有する所謂２
軸エクストルーダーがわが国に導入されて以来、
従来の組織状構造に加え繊維状構造に優れる肉様
蛋白素材が容易に得られるようになり（例えば特
開昭60−199350、特開昭60−221046等）、より肉
的食感に近い肉様蛋白素材が容易に得られるよう
になつた。本発明の肉様蛋白素材はこれら２軸エ
クストルーダーを用いて蛋白原料を加圧加熱下に
押し出して得られる肉様蛋白素材のほうが繊維状
構造或いは層状構造等に優れより肉的食感に近い
のでより好ましい。 As the meat-like protein material of the present invention, a meat-like protein material obtained by a known method can be used. Specifically, a meat-like protein material obtained by extruding a protein material using an extruder under pressure and heat is preferred. These meat-like protein materials are known on the market as textured proteins or fibrous proteins. Methods for producing these meat-like protein materials are disclosed in many patent publications, documents, and the like. On the other hand, conventional extruders have mainly been single-screw types, and proteins with various textures or fibrous structures have been produced by changing operating conditions, raw material composition, etc. However, in recent years, the so-called 2
Since the shaft extruder was introduced in our country,
Meat-like protein materials with excellent fibrous structure in addition to conventional tissue structure can now be easily obtained (for example, JP-A-60-199350, JP-A-60-221046, etc.), and meat with a texture closer to that of meat can now be obtained. Similar protein materials can now be easily obtained. The meat-like protein material of the present invention is obtained by extruding the protein raw material under pressure and heat using these two-screw extruders, and the meat-like protein material has a superior fibrous structure or layered structure, and has a texture closer to that of meat. Therefore, it is more preferable.
本発明の肉様蛋白素材は必要により調味され
る。即席麺用等の場合は焼豚風調味にする等用
途、好みに応じた調味は自由である。 The meat-like protein material of the present invention may be seasoned if necessary. If you are using it for instant noodles, you are free to adjust the seasoning according to your preference, such as grilled pork seasoning.
本発明のツナギは大豆蛋白と水、肉と大豆蛋白
と所望により水、肉と大豆蛋白と油と水、大豆蛋
白と油と水等の組合せのように肉、大豆蛋白、油
及び水のうちより２種以上を用いてペースト状あ
るいはエマルジヨン状にして前記肉様蛋白素材の
結着剤として用いる。その他の植物性蛋白の内加
熱凝固性を有するものであれば大豆蛋白の代わり
に用いたり、大豆蛋白と併用することができる。
着色料、着香料、その他食品添加物を併用するこ
とは自由である。 The cutlet of the present invention is a combination of soybean protein and water, meat and soybean protein and optionally water, meat, soybean protein, oil and water, soybean protein, oil and water, etc. Two or more of these are made into a paste or emulsion and used as a binder for the meat-like protein material. Any other vegetable protein that can be coagulated by heating can be used in place of soybean protein or in combination with soybean protein.
You are free to use colorants, flavorings, and other food additives.
本発明の易復元性食品素材は乾燥される。湯戻
り復元性に優れ、しかも品質を損なうことが少な
い乾燥手段であれば凍結乾燥以外の乾燥手段（例
えばマイクロ波乾燥等）でも用いることができる
が、凍結乾燥が合目的で好ましい。 The easily reconstituted food material of the present invention is dried. Although drying methods other than freeze-drying (for example, microwave drying, etc.) can be used as long as they have excellent reconstitution properties and do not impair quality, freeze-drying is preferred for its purpose.
本発明の易復元性食品素材は湯戻り復元性に優
れ、湯戻り復元後の食感・風味が例えば焼豚風等
肉様の食感・風味に優れ即席麺等の具材として適
したものである。 The easily restorable food material of the present invention has excellent restorability when rehydrated in hot water, and has a texture and flavor similar to meat, such as grilled pork, and is suitable as an ingredient for instant noodles and the like. be.
本発明の易復元性食品素材の製造法を具体的に
例説する。 The method for producing the easily restorable food material of the present invention will be specifically illustrated.
本発明の易復元性食品素材は肉様蛋白素材を湯
戻し、ツナギを用いて加熱・結着し、適度の大き
さに切つて乾燥して得られる。 The easily restorable food material of the present invention is obtained by reconstitution of a meat-like protein material in hot water, heating and binding using a cutlet, cutting into appropriate sizes, and drying.
肉様蛋白素材を湯戻しし所望により調味液を用
いて調味することは自由である。 The meat-like protein material may be rehydrated in hot water and seasoned with a seasoning liquid if desired.
ツナギは通常肉をペースト状にして用いられる
が肉のペースト加熱物はその乾燥品が厚いと湯戻
り復元性に劣る為ツナギが極少量の場合とかスラ
イス厚さが薄い場合以外好ましくない。大豆蛋白
を用いることにより得られる易復元性食品素材の
湯戻り復元性が向上し好ましい。例えば肉と大豆
蛋白と所望により水のペースト、肉と大豆蛋白と
油脂と水のペースト若しくはエマルジヨン、大豆
蛋白と水のペースト、大豆蛋白と油脂と水のペー
スト若しくはエマルジヨン等の組合せのように肉
（魚肉、畜肉、コラーゲン等の動物由来のものを
全て含む）、大豆蛋白、油脂及び水のうちより２
種以上を用いてペースト状あるいはエマルジヨン
状にして前記肉様蛋白素材の結着剤として用いる
ことができる。尚、魚肉の場合はあまり練りを効
かさないほうが好ましい。又、油脂は植物油、動
物油若しくはこれらの加工油等広く食用油であれ
ば用いることができる。又、ツナギに繊維状蛋白
を併用すると本発明の易復元性食品素材の湯戻り
復元性が向上する効果がある。繊維状蛋白は公知
の方法（例えば大豆蛋白スラリーを加熱下に剪断
力を作用させてオリフイス等から導出する）によ
り得ることができる。 Tunagi is usually used in the form of a paste, but thick dried meat pastes have poor reconstitution properties when rehydrated with hot water, so they are not preferred unless the meat is in a very small amount or the thickness of the slices is thin. The use of soybean protein is preferable because the easily reconstituted food material obtained has improved reconstitution properties. For example, combinations such as a paste of meat, soybean protein and optionally water, a paste or emulsion of meat, soybean protein, fat and water, a paste or emulsion of soybean protein and water, a paste or emulsion of soybean protein, fat and water, etc. 2 of the following: fish meat, livestock meat, collagen, and other animal-derived products), soy protein, fats and oils, and water.
The seeds or more can be made into a paste or emulsion and used as a binder for the meat-like protein material. In addition, in the case of fish meat, it is preferable not to apply too much kneading. Moreover, a wide variety of edible oils such as vegetable oils, animal oils, and processed oils thereof can be used as the fats and oils. Further, when fibrous protein is used in combination with the fillet, there is an effect of improving the reconstitution property of the easily reconstituted food material of the present invention. The fibrous protein can be obtained by a known method (for example, applying a shearing force to a soybean protein slurry while heating it to extract it from an orifice or the like).
湯戻し復元した肉様蛋白素材とツナギの割合は
肉様蛋白素材が結着できるツナギの量が有れば足
り、通常湯戻し復元した肉様蛋白素材対ツナギ重
量比が１対９〜７対３、好ましくは２対８から６
対４が適当である。このようにして得られる易復
元性食品素材は肉様蛋白素材とツナギの割合が約
１対９〜８対２（乾燥物重量比）、或いは外観上約
３対７〜９対１（乾燥物容量比）が好ましい。 The ratio of the rehydrated and reconstituted meat-like protein material to the overalls is sufficient as long as there is an amount of the recombinant to which the meat-like protein material can bind, and the weight ratio of the rehydrated and reconstituted meat-like protein material to the overalls is usually 1:9 to 7:1. 3, preferably 2 to 8 to 6
Pair 4 is appropriate. The easily reconstituted food material obtained in this way has a ratio of meat-like protein material to cutlet of approximately 1:9 to 8:2 (dry weight ratio), or approximately 3:7 to 9:1 (dry weight ratio) in appearance. capacity ratio) is preferred.
湯戻し復元した肉様蛋白素材とツナギは公知の
混合手段（例えばニーダー、ミキサー等）を用い
て混合することができる。この際、所望により公
知の調味料、香辛料、食品添加物等を用いて目
的・用途に併せて調味することができる。 The reconstituted meat-like protein material and the cutlet can be mixed using a known mixing means (for example, a kneader, mixer, etc.). At this time, if desired, it is possible to season the food using known seasonings, spices, food additives, etc. according to the purpose and use.
湯戻し復元した肉様蛋白素材とツナギは通常容
器（例えばプラステイツク性フイルムやケーシン
グ、その他の型や容器等）に充填して加熱・結着
することができる。加熱はツナギが加熱凝固する
に十分な熱量以上であればよい。 The meat-like protein material and fillet that have been rehydrated and restored in hot water can be filled into a normal container (for example, a plastic film, casing, other mold or container, etc.) and then heated and bonded. Heating may be carried out at least in an amount of heat sufficient to heat and solidify the fillet.
肉様蛋白素材とツナギの加熱凝固物は所望によ
り調味（例えば焼豚風タレを付ける等）され、必
要により加熱処理（例えばオーブンで焼く等）
し、適度の大きさに切つて乾燥することができ
る。適度の大きさは従来のように１mm以下でも勿
論よいが、本発明の易復元性食品素材は任意の大
きさ・厚さでも短時間（例えば即席麺で要求され
る３分以内）で十分湯戻り復元する特徴を有す
る。例えば直径90mmφの本発明の易復元性食品素
材の場合、厚さ５mm程度では１分以内に湯戻り
し、10〜13mm程度でも３分以内には十分湯戻りす
るという従来の即席麺用の肉又は肉様具材には到
底考えられなかつた短時間で湯戻り復元するもの
である。尚、切る手段や乾燥手段は前述のように
公知の手段を用いることができる。 The heated coagulation of the meat-like protein material and cutlet is seasoned as desired (for example, with grilled pork-style sauce), and heat-treated as necessary (for example, baked in an oven).
It can be cut into appropriate sizes and dried. Of course, a suitable size of 1 mm or less is acceptable as in conventional methods, but the easily restorable food material of the present invention can be sufficiently boiled in a short time (for example, within 3 minutes, which is required for instant noodles), regardless of the size and thickness. It has the characteristic of returning and restoring. For example, in the case of the easily reconstituted food material of the present invention with a diameter of 90 mmφ, meat for conventional instant noodles can be rehydrated within 1 minute if the thickness is approximately 5 mm, and within 3 minutes if the thickness is approximately 10 to 13 mm. Alternatively, the meat-like ingredients can be rehydrated in hot water and restored in a short time, which is completely unimaginable for meat-like ingredients. Incidentally, as the cutting means and the drying means, known means can be used as described above.
（実施例）
以下実施例により本発明の実施態様を説明す
る。(Example) Embodiments of the present invention will be described below with reference to Examples.
実施例 １
（肉様蛋白素材の調製）
脱脂大豆70重量部、小麦グルテン30重量部及び
水40重量部を２軸エクストルーダー（Ｌ／Ｄ＝
14.4）を用いて加圧・加熱（150〜180℃）下に押
し出しカツターで連続切断し熱風乾燥して約２〜
３cmφ×３〜５cm長のブロツク状肉様蛋白素材を
得た。Example 1 (Preparation of meat-like protein material) 70 parts by weight of defatted soybeans, 30 parts by weight of wheat gluten, and 40 parts by weight of water were placed in a twin-screw extruder (L/D=
14.4) under pressure and heat (150 to 180℃), cut continuously with a cutter, and dry with hot air for about 2 to 30 minutes.
A block-shaped meat-like protein material having a diameter of 3 cm and a length of 3 to 5 cm was obtained.
前記ブロツク状肉様蛋白素材100重量部（以下
部）を５％の酒を含む湯で10分煮、湯切りして約
310部の湯戻しブロツク状肉様蛋白素材を得た。 Boil 100 parts by weight (the following parts) of the above block-shaped meat-like protein material in water containing 5% sake for 10 minutes, then drain the water to give approx.
310 parts of hot water reconstituted block-shaped meat-like protein material was obtained.
次ぎに、前記湯戻しブロツク状肉様蛋白素材
600部、水600部、濃口醤油30部、砂糖18部、ブイ
ヨン６部、酒30部、ソース12部、香辛料９部を10
分間煮込み、ザルキリ後フライ（130〜140℃２
分）して約630部の調味ブロツク状肉様蛋白素材
を得た。 Next, the block-shaped meat-like protein material rehydrated in hot water is prepared.
600 parts, 600 parts water, 30 parts dark soy sauce, 18 parts sugar, 6 parts bouillon, 30 parts sake, 12 parts sauce, 9 parts spices.
Simmer for a minute, then fry (130-140℃2)
about 630 parts of seasoned block-shaped meat-like protein material was obtained.
（ツナギの調製）
鶏肉200部、分離大豆蛋白50部及び水175部をサ
イレントカツターを用いてペースト状とした。 (Preparation of cutlet) 200 parts of chicken meat, 50 parts of isolated soybean protein, and 175 parts of water were made into a paste using a silent cutter.
（易復元性食品素材の調製）
前記調味ブロツク状肉様蛋白素材600部、ツナ
ギ400部、味醂６部、濃口醤油３部、砂糖18部、
ゴマ油６部、食塩９部、調味料・香辛料３部を真
空ニーダーで混合し、90mm折幅のプラステイツク
性ケーシングに充填し90℃１時間加熱し、冷却後
後記配合のタレを付けオーブンで表面に焼色が付
く程度に焼成し約５mm厚さにスライスして一枚当
たり約16ｇの焼豚風食品素材を得、これを凍結乾
燥して約７ｇの易復元性食品素材を得た。 (Preparation of easily restorable food material) 600 parts of the seasoned block-shaped meat-like protein material, 400 parts of onion, 6 parts of mirin, 3 parts of dark soy sauce, 18 parts of sugar,
Mix 6 parts of sesame oil, 9 parts of salt, and 3 parts of seasonings/spices in a vacuum kneader, fill it in a plastic casing with a folded width of 90 mm, heat it at 90℃ for 1 hour, and after cooling, add the sauce of the following combination and put it on the surface in an oven. The pieces were baked until browned and sliced into about 5 mm thick pieces to obtain about 16 g of grilled pork-like food material per slice, which was freeze-dried to obtain about 7 g of easily restorable food material.
熱湯を用いて湯戻しすると約１分もすると復元
し、焼豚風風味と肉的食感に優れたものであつ
た。 When reconstituted with boiling water, it recovered in about 1 minute and had an excellent grilled pork-like flavor and meaty texture.
比較例 １
市販焼豚を１mm厚、３mm厚にスライスし凍結乾
燥して凍結乾燥焼豚を得た。熱湯を用い３分間湯
戻しした。１mm厚のものは復元したが、３mm厚の
ものは復元しなかつた。Comparative Example 1 Commercially available roast pork was sliced into 1 mm and 3 mm thick slices and freeze-dried to obtain freeze-dried roast pork. It was rehydrated using boiling water for 3 minutes. The 1mm thick one was restored, but the 3mm thick one was not.
実施例 ２
実施例１と同様にして易復元性食品素材をスラ
イスの厚さを変えて凍結乾燥し、得られた易復元
性食品素材を熱湯を用いて湯戻しし、３分間以内
に復元するか否かを調べた。１mm厚、３mm厚、５
mm厚、７mm厚、９mm厚、11mm厚、13mm厚と厚さを
厚くしても３分以内に十分復元し、風味的、食感
的に肉様であつた。Example 2 Freeze-dry easily restorable food materials with different slice thicknesses in the same manner as in Example 1, reconstitute the obtained easily restorable food materials with boiling water, and restore within 3 minutes. I investigated whether or not. 1mm thickness, 3mm thickness, 5
Even when the thickness was increased to mm, 7 mm, 9 mm, 11 mm, and 13 mm, it fully recovered within 3 minutes and had a meat-like flavor and texture.
実施例 ３
実施例１と同様にして調味ブロツク状肉様蛋白
素材とツナギの割合をそれぞれ200部対800部、
400部対600部、600部対400部及び700部対300部に
変えて５mm厚の易復元性食品素材を得た。それぞ
れ熱湯にて３分以内に十分復元し、風味的、食感
的に肉様であつた。Example 3 In the same manner as in Example 1, the ratio of seasoned block-shaped meat-like protein material and cutlet was 200 parts to 800 parts, respectively.
400 parts vs. 600 parts, 600 parts vs. 400 parts, and 700 parts vs. 300 parts were changed to obtain easily restorable food materials with a thickness of 5 mm. Each was fully restored in boiling water within 3 minutes and had a meat-like flavor and texture.
実施例 ４
実施例１のツナギを分離大豆蛋白（フジプロ−
Ｒ、不二製油(株)製）100部、水400部及び大豆油
100部の割合でサイレントカツターで均質化した
大豆蛋白エマルジヨンペースト400部に変えて実
施例１と同様にして５mm厚の易復元性食品素材を
得た。それぞれ熱湯にて３分以内に十分復元し、
風味的、食感的に肉様であつた。Example 4 The cutlet of Example 1 was treated with isolated soybean protein (FujiPro).
R, manufactured by Fuji Oil Co., Ltd.) 100 parts, water 400 parts, and soybean oil
An easily restorable food material having a thickness of 5 mm was obtained in the same manner as in Example 1 except that 100 parts of the soybean protein emulsion paste was homogenized using a silent cutter. Fully restored within 3 minutes with boiling water,
It was meat-like in flavor and texture.
実施例 ５
実施例１のツナギを分離大豆蛋白（フジプロ−
Ｒ、不二製油(株)製）100部、水400部及び鶏皮150
部の割合でサイレントカツターで均質化したエマ
ルジヨンペースト400部に変えて実施例４と同様
にして５mm厚の易復元性食品素材を得た。それぞ
れ熱湯にて３分以内に十分復元し、風味的、食感
的に肉様であつた。Example 5 The cutlet of Example 1 was treated with isolated soybean protein (FujiPro).
R, manufactured by Fuji Oil Co., Ltd.) 100 parts, water 400 parts, and chicken skin 150 parts
An easily restorable food material having a thickness of 5 mm was obtained in the same manner as in Example 4, except that 400 parts of the emulsion paste was homogenized using a silent cutter. Each was fully restored in boiling water within 3 minutes and had a meat-like flavor and texture.
（効果）
以上詳述したように、本発明により即席麺等の
具材に用いた場合ボリユーム感のある大きさ、厚
さを有するにもかかわらず湯等の熱水性媒体で短
時間（例えば３分以内）に容易に復元し、極めて
肉的食感に優れる易復元性食品素材が可能になつ
たものであり産業の発達に寄与するものである。(Effects) As detailed above, when the present invention is used in ingredients such as instant noodles, it can be used for a short time in a hot water medium such as hot water (e.g. This makes it possible to create an easily reconstituted food material that can be reconstituted easily (within 3 minutes) and has an extremely meaty texture, contributing to the development of industry.
Claims (1)
圧加熱下に押し出して得られた肉様蛋白素材とツ
ナギを主成分とし、肉様蛋白素材：ツナギ＝１：
９〜７：３（重量比）である混練物であつて加熱
され、スライスされ、凍結乾燥された易復元性食
品素材。1 The main ingredients are meat-like protein material obtained by extruding protein raw materials under pressure and heat using a twin-screw extruder and eel, meat-like protein material: eel = 1:
An easily restorable food material which is a kneaded product having a ratio of 9 to 7:3 (weight ratio), which is heated, sliced, and freeze-dried.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26347285A JPS62122560A (en) | 1985-11-23 | 1985-11-23 | Readily reconstituting food material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26347285A JPS62122560A (en) | 1985-11-23 | 1985-11-23 | Readily reconstituting food material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62122560A JPS62122560A (en) | 1987-06-03 |
| JPH044858B2 true JPH044858B2 (en) | 1992-01-29 |
Family
ID=17389983
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP26347285A Granted JPS62122560A (en) | 1985-11-23 | 1985-11-23 | Readily reconstituting food material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62122560A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2658392B1 (en) * | 1990-02-21 | 1992-12-11 | Bel Fromageries | NEW FOOD BINDER, PROCESS FOR OBTAINING IT, FOOD PRODUCT COMPRISING SAME. |
| MY174363A (en) * | 2013-03-28 | 2020-04-10 | Fuji Oil Co Ltd | Textured vegetable protein material and substitute for thin meat slices using same |
| JP2018000091A (en) * | 2016-06-30 | 2018-01-11 | 日本ジフィー食品株式会社 | Freeze-dried food and its manufacturing method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5520659A (en) * | 1978-08-01 | 1980-02-14 | Mitsubishi Chem Ind Ltd | Treating method of waste water using fluidized bed |
| JPS5734981A (en) * | 1980-08-12 | 1982-02-25 | Brother Ind Ltd | Apparatus for supporting printing wire |
| JPS5928440A (en) * | 1982-08-06 | 1984-02-15 | Fuji Oil Co Ltd | Preparation of ingredient for instant food |
-
1985
- 1985-11-23 JP JP26347285A patent/JPS62122560A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5520659A (en) * | 1978-08-01 | 1980-02-14 | Mitsubishi Chem Ind Ltd | Treating method of waste water using fluidized bed |
| JPS5734981A (en) * | 1980-08-12 | 1982-02-25 | Brother Ind Ltd | Apparatus for supporting printing wire |
| JPS5928440A (en) * | 1982-08-06 | 1984-02-15 | Fuji Oil Co Ltd | Preparation of ingredient for instant food |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62122560A (en) | 1987-06-03 |
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