JPH06245710A - Production of soybean protein emulsion curd - Google Patents

Abstract

PURPOSE:To obtain a method for producing a frozen emulsion curd without impairing the meat granular texture unique to minced meat even when added to a food using the minced meat as a main raw material. CONSTITUTION:This method for producing a soybean protein emulsion curd is to stir and mix a separated soybean protein with fats and oils and water, then freeze the resultant mixture, cause the tissual denaturation and subsequently chop the frozen and denatured substance.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food material which imparts a grainy texture when used in processed foods such as hamburgers, dumplings and sushi.

[0002]

2. Description of the Related Art Recently, soybean protein has come to be used as a substitute or an increased amount of livestock meat, fish meat and the like, and various techniques for producing soybean protein have been developed. As for the frozen emulsion curd of soybean protein, the one in which protein denaturation due to freezing was suppressed by controlling stirring conditions (Japanese Patent Laid-Open No. 1-231853) and the one in which protein denaturation due to freezing was suppressed by blending milk (special characteristics Kaihei 1-262756
No. publication) is known.

By the way, soybean protein is hamburger, dumpling,
When used in processed meat products such as sushi, soy protein powder is often added as it is, or soy protein is often used as an emulsion curd containing three components of oil and water. These are for improving and stabilizing the physical properties of the product,
Alternatively, it is added as a substitute for ground meat of the main ingredient.

[0004]

However, when powder is added, soybean protein lumps are easily formed, and if too much is added, there is a problem that the texture of a kneaded product appears. In addition, when the emulsion curd is prepared as it is or after refrigeration, it is added to the above-mentioned food containing ground meat as a main raw material, and when it is mixed, it is evenly dispersed to give a texture and a uniform texture like a kneaded product. , There was a problem that the texture of minced meat was impaired.

Therefore, an object of the present invention is to provide a method for producing a frozen emulsion curd which does not impair the grainy texture unique to minced meat even if it is added to a food product containing minced meat as a main ingredient.

[0006]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above problems, and as a result, have noticed that when the emulsion curd is frozen, organization is caused by protein denaturation, Freezing the emulsion curd prepared by adding oil and water to soybean protein, found that the desired quality can be obtained by shredding after organization, and based on this finding, the present invention was completed. I arrived.

That is, according to the present invention, the soybean protein isolate, the oil and fat, and water are stirred and mixed, and the resulting processed food is characterized by freezing it to cause tissue degeneration, and then chopping it to give a textured texture. The present invention relates to a method for producing a soybean protein emulsion curd.

As the soybean protein used in the emulsion card of the present invention, those having a protein content of 60% or more in terms of dry matter, such as isolated soybean protein and concentrated soybean protein, are suitable, and those having a low protein content such as defatted soybean are suitable. Not suitable. In particular, isolated soybean protein having a protein content of 90% or more in terms of dry matter is more preferable in terms of texture when processed food is used. In the present invention, the breaking load is 200
Soy protein of g or more, preferably 300g or more is good, 200g
When the amount is less than the above, the texture of the structured product is weak and the desired texture cannot be obtained for the processed meat product. On the other hand, the upper limit of breaking load of soybean protein is about 800 g. The breaking load was obtained by measuring a breaking load of a spherical plunger having a diameter of 5 mm, which was mixed with 3.5 times by weight of water and heated at 85 ° C. for 50 minutes.

The oils and fats may be edible ones, such as animal fats and oils such as beef tallow and lard, soybean oil, rapeseed oil, sunflower oil, corn oil, cottonseed oil, palm oil, palm oil and the like vegetable oils and fats and the like. Processed oils and fats can be used.

The mixing ratio varies depending on the kinds of raw materials used, but usually the soybean protein: fat / fat: water ratio is 1: 0.3 by weight.
It is about 5: 3 to 7 and preferably about 1: 0.5 to 1.5: 3.5 to 5.

Components other than the above may be added to the emulsion card of the present invention. For example, other food materials such as starch, or food additives such as seasonings, salt, flavors, and colorants may be added at such a ratio that the protein is not denatured by the influence of ionic strength or the emulsification is not inhibited. I can.
Further, by adding 0.1 to 50 units of transglutaminase (see JP-A-1-27471), which is an enzyme that promotes cross-link formation between proteins, per unit of gram of protein, it is possible to further promote denaturation, which is preferable. .

To produce the emulsion card of the present invention, a kneading machine such as a commonly used silent cutter or vacuum silent cutter is used to stir and mix the emulsion card to the emulsified state of a normal emulsion card. The stirring temperature may be room temperature, and heating or the like is not particularly required. It is important that the emulsion curd of the present invention is sufficiently agitated to completely promote the emulsification. The emulsified state at that time was such that water was added so that the protein of the emulsion was 2.5% by weight of the whole, and the mixture was uniformly mixed in a mortar and then centrifuged at 1300 G for 3 minutes, and the obtained supernatant was diluted 200 times. The absorbance of the liquid at 500 nm (hereinafter, abbreviated as OD ₅₀₀ value) is 0.6 or more, preferably 0.8 or more. As a result, the desired texture can be obtained. This OD
The upper limit of the ₅₀₀ value is usually about 1.5.

The obtained emulsion curd is slowly frozen at a temperature of -5 ° C or lower, preferably at a temperature of about -5 to -10 ° C and stored for 2 days or more to denature and organize the protein. Circulate at a temperature below the freezing temperature.

Next, this is cut into small pieces and used. This shredding may be performed with a frozen cutter or the like as it is half thawed, but it is preferable to perform mincing with the thawed or half thawed.

The thawing at the time of use may be performed at room temperature, but rapid thawing is preferable.

[0016]

【Example】

[Example 1] 200 g of isolated soybean protein (“Adipron-SY” Ajinomoto Co., Inc. product: breaking load 390 g), 100 g of soybean white squeezing oil (Ajinomoto Co., Inc. product), and 800 g of water were agitated with a silent cutter. Emulsion card (OD ₅₀₀ value 0.8)-
After freezing at 5 ° C for 3 days, it was shredded with a frozen cutter and added to a hamburger. As a control, a hamburger was prepared by adding an emulsion card prepared by the same method and having exactly the same composition except that it was not frozen (used immediately after preparation). For the OD of the emulsion card, add water so that the protein content of the emulsion is 2.5% by weight of the total amount, mix evenly in the mortar, and then centrifuge for 3 minutes at 1300 G to dilute the resulting supernatant 200 times. It is the measured value of the prepared liquid at 500 nm. The composition of hamburger is shown in Table 1.

[0017]

[Table 1]

When subjected to a sensory evaluation by a panel of 10 people selected, the hamburger in the emulsion curd-added area, which was not frozen, had a paste-like and uniform texture, and there was no heterogeneity, which is not preferable. On the other hand, the frozen shredded emulsion curd had a meaty texture and a favorable texture.

[Comparative Example 1] Separately, soybean protein isolate, soybean white squeezing oil, and water were added separately so as to have the same composition as the emulsion curd of Example 1, and the hamburger was added. I made a prototype.

As with the non-frozen emulsion curd, the powder-added product not only has a hamburger-like texture, but also the soybean protein isolate causes lumps and requires longer cutting, resulting in poor workability. became. In addition, the powder-added product also had a reduced yield.

[Example 2] An emulsion card (OD ₅₀₀ value 0.5) prepared with the same composition as the emulsion card of Example 1 but with shorter stirring time was frozen at -5 ° C for 3 days,
It was chopped with a frozen cutter and added to a hamburger.

The physical properties of the emulsion curd itself having a short stirring time were less likely to be organized by freezing, and became close to that of the emulsion curd before freezing at the time of thawing. Therefore, the hamburger in the emulsion curd addition group was not preferable because it had a pastey texture like the control of Example 1.

[Example 3] An emulsion card using isolated soybean protein ("Adipron-HA" Ajinomoto Co., Inc. product: breaking load 185 g) was prepared under the same conditions as the emulsion card of Example 1, and at -5 ° C. After freezing for 3 days, it was shredded with a frozen cutter and added to a hamburger.

In the emulsion curd addition group having a low breaking load, the texture of the hamburger became soft, which was not preferable.

[Example 4] 200 g of isolated soybean protein ("Adipron-SU" Ajinomoto Co. product: breaking load 410 g), lard
An emulsion card (OD ₅₀₀ value 1.0) prepared by stirring 150 g and 900 g of water with a silent cutter was frozen at -5 ° C for 5 days, then shredded with a frozen cutter and added to dumplings. As a control, a dumpling to which an emulsion curd not frozen (used immediately after preparation) was added was manufactured. Table 2 shows the composition of dumplings.

[0026]

[Table 2]

The emulsion curd-added section which is not frozen is not preferable because the texture of the gyoza is kneaded. On the other hand, the frozen shredded emulsion curd had a meaty texture and a favorable texture.

[0028]

EFFECTS OF THE INVENTION The food material of the present invention, when used in various kinds of processed foods, is familiar with emulsion curds in advance and can give a grainy feeling without losing the texture of minced meat. .

Claims (1)

[Claims] 1. A method for producing a soybean protein emulsion curd, which comprises stirring and mixing separated soybean protein, oil and fat, freezing it to cause tissue denaturation, and then shredding.