JPH0767578A - Production of daily dishes - Google Patents

Abstract

PURPOSE:To obtain meat-processed dishes to which preferable elasticity, juicy feeling and taste are applied by using tissue modified meat. CONSTITUTION:This method for producing meat-processed dishes is carried out by dissolving a protein raw material containing a protein having >=50% solubility to water as essential component into water and adsorbing the resultant aqueous solution of protein into meat as a raw material to modify the meat tissue and blending the treated meat with other dish components and processing the blend.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a novel processed meat prepared food product, and in particular, a modified meat prepared by absorbing a solution prepared by dissolving a protein component such as soybean protein in water into the meat. The present invention relates to a method for producing a processed meat product having improved texture, yield, taste, etc. by being processed.

[0002]

2. Description of the Related Art It has been conventionally desired to impart a softness, juiciness and preferable elasticity to the quality of prepared foods such as hamburger steak, meatballs and minced meat cuts which use meat as a main raw material. Therefore, for improving the texture of various prepared foods made from meat and improving the yield, granular soy protein, powdered soy protein,
Various protein products such as gluten, egg white, skim milk powder, lactalbumin, gelatin and plasma protein have been blended and used. For example, powdered soybean protein, egg white, and lactalbumin are used for the purpose of imparting binding properties to meat prepared foods such as hamburger steak and meatballs and improving the yield. Further, it has been generalized that powdered soybean protein isolate is used as an emulsion curd by forming an emulsion with water and fats and oils.

However, in the conventional method of using such protein products, although the binding effect (binding property) and the yield improving effect can be sufficiently obtained for the processed meat prepared food, the improvement of texture is not satisfactory. Was enough.
In other words, as in the past, you can mix it with meat as it is,
In addition, in the method in which the emulsion curd is mixed and then mixed, the meat itself, which is the main component, is not modified, and the mixed protein component exists around the meat grains as a binder (binding layer). Not too much. Therefore, it is not possible to give a soft texture and a juicy feeling sufficiently, and since different components from the meat originally exist on the surface of the meat grain, it may be felt as a different aroma and flavor when eating. Many were not desirable.

[0004]

DISCLOSURE OF THE INVENTION An object of the present invention is to provide, at low cost, a processed meat prepared with a preferable elasticity, juiciness and taste by using the meat in which the structure of the meat grain itself is modified. To do.

[0005]

According to the present invention, a prepared food prepared from meat has a solubility in water of 50.
% Of the protein as an essential component is dissolved in water, the resulting protein solution is absorbed into the raw material meat to swell the structure of the meat, and thus the modified meat There is provided a method for producing a processed meat prepared food, which comprises blending and processing the prepared food component. According to the present invention, since the texture-modified meat is used, a processed meat prepared food excellent in texture, taste and juiciness can be obtained.

The side dishes prepared from meat according to the present invention include hamburger steak, meatballs, minced meat cutlets, dumplings, dumplings, Chinese steamed buns, chicken nuggets, ravioli and spring rolls.

The protein raw material according to the present invention comprises soybean protein, egg white, lactalbumin, skim milk powder, casein soda, gelatin, plasma protein and other proteins having a molecular weight of several thousand to several hundred thousand. It does not refer to seasonings such as protein hydrolysates. It is desirable that the protein raw material used in the solution to be absorbed by meat is not subjected to extreme denaturation by heating, solvent, freezing, etc., and protein with a water solubility (water-soluble nitrogen solubility index) of 50% or more should be used. It is necessary to contain it as an essential component from the viewpoint of absorbability into meat. Here, the water-soluble nitrogen dissolution index means the ratio of the nitrogen content in the water extract of the same sample to the total nitrogen content in the sample, and is represented by a value when the former is 100.

For example, it can be determined by the measuring method described in “Standard oil and fat analysis test method” (edited by Japan Oil Chemistry Association) 1.1.4, 6.

The protein raw materials may be used alone or in combination of two or more, and the combination is not limited, but if the solution viscosity increases, it takes a long time to penetrate into the meat, resulting in poor work efficiency, Careful consideration must be given to the concentration of the solution depending on the protein raw material used. It is desirable to appropriately adjust the protein concentration in the solution within the range of 1 to 15% by weight, and it is more desirable to prepare the solution at a protein concentration of 2 to 10% by weight so that the water retention property originally possessed by the protein can be improved. A balance between performance and desired viscosity can be obtained.

As a method for dissolving the protein raw material in water, a homomixer, a homogenizer, a line mixer or the like is used to completely dissolve the protein and then absorb the meat.

At this time, the meat such as pork, chicken and beef is ground into small pieces using a meat chopper and the like, and the above protein aqueous solution is added thereto, and the ability of the stirrer is adjusted so that the minced meat is not properly crushed by a mixer. According to the above, the mixture is stirred and mixed within several tens of seconds to several minutes to allow the meat solution to absorb the protein solution and swell the tissue. The temperature of meat after chopping is generally −
The temperature is 2 ° to 5 ° C, and the temperature of the aqueous protein solution is preferably 0 to 10 ° C.

In addition, it is preferable to add salt in the step of dissolving the protein raw material to form a solution, from the viewpoint of improving the absorbability to meat and the binding property, and further, if necessary, phosphate or Granulated sugar, saccharides such as starch syrup, and seasonings may be added to further improve texture, flavor, and yield.

[0013] To the meat thus modified, granulated sugar, beef extract, seasonings, spices, onions, and other vegetables, dry bread crumbs, etc., which are commonly used as a prepared ingredient, are added and mixed in a mixer to give a predetermined shape. Mold and process to prepare the desired side dish.

By carrying out the present invention as described above,
In the conventional method in which a binding material (powdered soybean protein, emulsion curd, egg white powder, thickening polysaccharides, etc.) is blended, the meat and the meat binding layer (linkage) are mainly composed of different ingredients from the meat. On the other hand, since the meat is swollen with the protein solution, the continuous layer becomes the meat, and it is possible to provide a prepared food having an excellent texture and a taste that is not uncomfortable.

[0015]

Example 1 Hamburger protein soybean protein having a protein content of 64% and a nitrogen solubility index (hereinafter referred to as NSI) of 90 (Nisshin Oil Co., Ltd.)
Made, product name: "Solpy NY") 60%, skim milk powder (NSI95) 35%, egg white powder (NSI92) 5%
5 g of sodium pyrophosphate and 5 g of salt to 100 g of the mixture of
g was mixed and sufficiently dissolved in 1000 ml of water using a homomixer. At this time, the protein concentration in the aqueous protein solution was 5.3% by weight.

The beef red meat and pork red meat were minced with a chopper equipped with a plate having a diameter of 4.5 mm, and 500 g of minced meat mixed in a ratio of 1 to 1 was added to the solution 2 prepared above.
00 g was added, and the mixture was stirred and mixed with a Kenwood mixer for 30 seconds without excessively crushing the minced meat, and this solution was absorbed by the minced meat. 180g of minced pork fat similar to that of red meat was hydrated with twice the amount of water. Granular soybean protein (manufactured by Nisshin Oil Co., Ltd., trade name: "New Soimi S-21"
F ”) 150 g, granulated sugar 7 g, beef extract 3
g, 2 g of sodium glutamate, 4 g of spices, 200 g of chopped onion with a food cutter, and 50 g of dried bread crumbs were added and mixed with a Kenwood mixer for 1 minute.

90 g of the kneaded dough is taken, shaped into an oval shape, and baked on a hot plate set at a surface temperature of 170 ° C. for 2 minutes on each side for a total of 4 minutes (center temperature reaches 84 ° C.),
I got a hamburger.

As a control, a hamburger was prepared in which the above solution was not used and a solution in which a protein component was removed from the composition of the solution was mixed and prepared for comparative evaluation.

[0019] Example 2 Meatballs Powdery soybean protein having a protein content of 90% and NSI85 (manufactured by Nisshin Oil Co., Ltd., trade name: "Solpy SK")
80 g of a mixture of 60% of skim milk powder and 40% of skim milk powder (NSI95) was mixed with 4 g of sodium pyrophosphate, 3 g of sodium polyphosphate and 5 g of salt, and mixed with a homomixer 1
After being sufficiently dissolved in 000 ml of water, 5 g of soybean white squeezing oil was added for the purpose of defoaming to prepare a solution. The protein concentration in this solution was 6.3% by weight.

[0020] Pork red meat and chicken breast meat were put into a silent cutter at a ratio of 1: 1 respectively, and 220 g of the above-prepared solution was added to 400 g of meat cut to 2 to 5 mm, and a meat tissue was prepared with a Kenwood mixer. Absorbed into. 150 g of minced pork fat with a diameter of 3.2 mm, 150 g of granular soybean protein (manufactured by Nisshin Oil Co., Ltd., trade name: "New Comitex A-300i") hydrated with double amount of water.
Granulated sugar (10 g), pork extract (4 g), sodium glutamate (2 g), spices (3 g), onion (200 g) chopped with a food cutter, and dried bread crumbs (90 g) were added and mixed with a Kenwood mixer.

15 g of the kneaded dough was sampled, formed into a spherical shape, fried with a fryer set at 170 ° C. for 1 minute, and then steamed for 4 minutes to obtain a meat ball.

As a control, an emulsion curd was prepared by using a silent cutter at a ratio of 5 parts of water and 1 part of soybean white squeezing oil to 1 part of powdered protein used in the above solution. A meatball containing an amount (220 g) of emulsion curd was prepared.

[0023] Example 3 Minced cutlet Powder soybean protein having a protein content of 63% and NSI94 (manufactured by Nisshin Oil Co., Ltd., trade name: "Solby NY-"
L ") 80%, casein soda (NSI93) 10
%, Whey protein concentrated powder (NSI88) 10% mixture (140 g) was mixed with powder oil and fat (5 g) and salt (3 g), and a protein solution sufficiently dissolved in 1000 ml of water was prepared using a homomixer. The protein concentration in this protein solution was 9.1% by weight.

3. Pork red meat, chicken breast meat, and beef red meat, respectively.
Minced to a size of 5 mm with a chopper and put red pork 110
g, 100 g of chicken breast and 80 g of beef red meat, 260 g of the above-prepared solution was absorbed with a Kenwood mixer. 250g minced pork fat with 3.2mm diameter,
Granular soy protein hydrated with twice the amount of water (Nisshin Oil Co., Ltd.)
Product name: "New Comitex A-310i") 2
50 g, granulated sugar 9 g, beef extract 8 g, sodium glutamate 2 g, spice 3 g, chopped onion 300 g, and dried bread crumbs 110 g were added and mixed with a kenwood mixer.

100 g of the kneaded dough was sampled, formed into an oval shape, battered and then breaded to prepare a minced cutlet. This was snap frozen at -60 ° C. −
After being stored at 20 ° C. for 40 days, it was fried by a fryer set at 170 ° C. for 4 minutes for evaluation.

As a control, powdery soybean protein having a protein content of 67% NSI8 was used in place of the powdery protein used in the above solution, and a minced cutlet was prepared by the same composition and production method.

[0027] Example 4 Powdered soybean protein having 64% sucrose protein content and NSI90 (manufactured by Nisshin Oil Co., Ltd., trade name: "Solpy NY")
30 g, protein content 91%, powdery soybean protein having NSI80 (manufactured by Nisshin Oil Co., Ltd., trade name: “Solpy M”) 15 g, skim milk powder (NSI95) 5 g, powdered starch syrup 5 g, salt 6g 500m using a homomixer
It was sufficiently dissolved in 1 of water to prepare a protein solution. At this time, the protein concentration in the protein solution was 6.8% by weight.

300 g of the pork red meat minced to a size of 4.5 mm with a chopper and 120 g of the above-prepared solution were absorbed with a Kenwood mixer. 100 g of minced pork fat with a diameter of 3.2 mm, granular soybean protein hydrated with twice the amount of water (manufactured by Nisshin Oil Co., Ltd., trade name: "New Soimi S-22F") 140 g, granulated sugar 3 g, pork extract 3 g, sodium glutamate 2 g, white pepper 2 g, onion 140 g, and potato starch 35 g were added and mixed with a Kenwood mixer.

15 g of the kneaded dough was wrapped in a skin to obtain Shumai. This was steamed for 10 minutes and evaluated.

The Shumai produced as described above was rich in elasticity and juiciness and had a taste in which the umami of meat was extracted.

Claims (4)

[Claims] 1. When producing prepared foods using meat as a raw material, a protein raw material containing as an essential component a protein having a protein content of 50% or more in water is dissolved and produced. A method for producing a processed meat prepared by cooking, which comprises absorbing an aqueous protein solution into meat as a raw material to swell the structure of the meat, blending the modified meat with other prepared ingredients, and processing the meat. 2. The method for producing a processed meat prepared in claim 1, wherein the raw material meat is shredded meat. 3. The processed meat according to claim 1, wherein the protein having a solubility in water of 50% or more is soybean protein, egg white, lactalbumin, skim milk powder, casein soda, gelatin, and plasma protein. Method of manufacturing prepared food. 4. The protein aqueous solution is 1 to 15% by weight.
The method for producing a processed meat prepared food according to claim 1, which contains the protein of No.