JPH0579300B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for producing a cheese-containing processed animal meat food, in which a high proportion of cheese can be added without impairing the quality of the processed animal food.

Conventional technology Conventionally, when producing processed meat foods, cheese has been added to produce cheese-containing products because cheese is rich in flavor and has excellent nutritional value. This method involves adding heat-resistant cheese to cheese in the form of a block, and is not a method in which cheese is uniformly mixed into a processed meat food. In other words, in conventional cheese-containing processed meat foods, the cheese itself is enjoyed.

Attempts have also been made to uniformly mix cheese into processed meat foods, but in this case, the oil in the cheese separates during the processing process, and the salt-soluble proteins in the processed meat foods inhibit binding. As a result, the resulting product has a problem of poor texture and elasticity. Therefore, it can be said that conventionally it has not been practically possible to uniformly add and mix cheese to processed meat foods.

Problems to be Solved by the Invention The present invention aims to produce processed meat foods by adding cheese at a high proportion and uniformly mixing them without impairing the quality of the food, resulting in a product with good flavor and nutritional value. An object of the present invention is to provide a method for producing an excellent cheese-containing processed animal meat food, and to improve the applicability of cheese in the field of animal meat processing.

The present invention will be explained in detail below.

Structure of the Invention The feature of the present invention is that cheese is mixed with heat-coagulable protein and heated and emulsified, and then added and mixed in the manufacturing process of processed meat food.

Means for Solving the Problems As described above, in the present invention, cheese is mixed with heat-coagulable protein and heated and emulsified and added to and mixed in the process of manufacturing processed meat foods. A heated emulsion can be prepared as follows.

Cheese is mixed and emulsified with a heat-coagulable protein such as isolated soybean protein, wheat gluten, etc. hydrated in water using a homomixer, and this emulsion is heated to 80-85%
It can be obtained by holding it under heating at a temperature of about 0.degree. C. for about 1 hour. By this heat treatment, the thermocoagulable protein is denatured and coagulated while incorporating the fat of the cheese, thereby preventing the release of the oil content of the cheese in the processed meat food.

That is, in the present invention, it is important to mix cheese with heat-coagulable protein and emulsify it by heating.
Even if a simple mixture of cheese and the above-mentioned proteins is added during the production of processed meat foods, the desired effect cannot be expected.

The mixing ratio of cheese and heat-coagulable protein is not particularly limited, but it is preferably about 70 parts by weight of the protein solution (10% w/w) per 100 parts by weight of cheese.

According to the present invention, by using a mixture of cheese and heat-coagulable protein and heat emulsification, even if it is added and mixed in a high proportion of about 25% by weight as cheese to livestock processed food, There will be no negative impact on the quality of the product.

A heated emulsified mixture of cheese and heat-coagulable protein,
To add it to the manufacturing process of processed meat foods, for example, in the case of frankfurter sausages, hamburger steaks, etc., it is best to add it at the end of the grinding or mixing process of the raw materials, and then mold and heat-process it in the usual way to make the product. obtain.

The above-mentioned heated emulsified mixture according to the present invention has excellent dispersibility, so it has the advantage of being able to be uniformly mixed with raw materials for processed meat foods in a short time and easily.

As described above, according to the present invention, cheese can be added uniformly and at a high rate to processed meat foods;
Since it can be mixed and the resulting product has good flavor and quality, it has the advantage of providing a cheese-containing processed meat food with excellent nutritional value.

EXAMPLES The present invention will be specifically described below with reference to Examples.

Example Heat emulsification of a mixture of cheese and thermocoagulable protein: 140 g of isolated soy protein was mixed with 1260 g of water using a homomixer.
The mixture was mixed and emulsified with 2000 g of Chieda cheese, and the emulsion was heated at 80° C. for 1 hour.

Sausage production: Pork thigh (95% lean) ground in a meat grinder 580
15g of common salt was added to the mixture, and the mixture was ground in a silent cutter for 2 minutes. Next, 310g of pork hard fat, sugar
Add 15g, 10g of seasonings and 70g of water, and add 2 more
Finely ground for minutes. Thereafter, 200 g of the cheese and protein mixture heated and emulsified as described above was added, and the mixture was further ground for 3 minutes. The resulting mixture was packed into 30 mm diameter gaugings and heated at 75 °C for 30 min.
The product was heated for a minute. The resulting sausage had good elasticity and gel strength, as well as excellent flavor.

Manufacture of hamburger steak: 330g each of beef and pork passed through a 5mm grain meat grinder, 8g of salt, 5g of sugar, 15 seasonings and spices.
g, 50 g of egg white and 150 g of chopped onion were added and mixed for 3 minutes with a food mixer. 100 g of bread crumbs and 200 g of the cheese and protein mixture heated and emulsified as above were added to this mixture,
Mixed for an additional 3 minutes.

The resulting mixture was formed into oval shapes weighing 80 g each, and then steamed at 85° C. for 10 minutes to obtain a product. The resulting hamburger steak had good binding properties and was highly palatable with a rich cheese flavor.

Claims (1)

[Scope of Claims] 1. A method for producing a processed meat food, which comprises adding and mixing a mixture of cheese and a heat-coagulable protein into a heated emulsified mixture in the process of producing the processed meat food. 2. The manufacturing method according to claim 1, wherein the thermocoagulable protein is isolated soybean protein.