JPH11299459A - Production of paste product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a paste product soft to texture, good in throat passableness and excellent in flavor by kneading a specific emulsion with a paste containing bird, animal and fish and shellfish meat and heating the resultant kneaded mixture. SOLUTION: An emulsion prepared by homogenizing a soybean protein, water and an oil and fat such as an animal or a vegetable oil and a raw vegetable selected from a cabbage, an onion, a carrot, a pumpkin, a Japanese radish, a burdock, a Chinese cabbage or a cucumber, a fruit or a pressed juice thereof is kneaded with a paste containing bird, animal and fish and shellfish meat and heated to produce a paste product. The amount of the raw vegetable, fruit or pressed juice thereof based on 1 pt.wt. soybean protein is preferably 0.25-2.5 pts.wt. and the weight ratio of a granular material in which the amount of the raw vegetable, fruit or pressed juice thereof based on the soybean protein is below 2 times : paste containing the bird, animal and fish and shellfish meat is preferably (80/20) to (20/80).

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention provides a soft and throat-free kneaded product.

[0002]

2. Description of the Related Art The following is known as an invention utilizing a soybean protein gel as a granular meat substitute. Japanese Patent Publication No. 59-4799 discloses a soy protein gel applicable to processed fish and meat products, which is obtained by sufficiently kneading an aqueous vegetable protein mixture having a soy protein concentration of 10 to 35% by weight and then mixing the mixture at 0 ° C to 60 ° C.
There is disclosed a method for producing a food material (= low-temperature gelled product) in which the user is left sitting for 0 minutes or more to cause sitting. or,
This low temperature gelled material is formed by grinding, cutting, etc.,
Application to hamburgers is also disclosed. JP 2
No. 109942 discloses a soybean protein gel which imparts excellent crispness, swallowability and elasticity to processed meat and the like, and a processed meat and food containing a crushed product of the soybean protein gel. No. 7 discloses a method for producing a soybean protein gel by heating and kneading a kneaded product comprising an emulsifier and water. JP-A-5-260900 discloses a "method of producing protein granules suitable for use as a meat extender".

However, the above-mentioned soybean protein, water and oils and fats are homogenized and left to sit, which is cut and granulated to be plastic-like (hard).
The kneaded product using such hard granules had a poor texture (poor throat passing).

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to provide a kneaded product which is soft in texture and has a good throat.

[0005]

Means for Solving the Problems As a result of diligent studies on the above-mentioned problems, the present inventors have found that if raw vegetables and fruits are kneaded together when homogenizing soybean protein, water and oil and fat, the vegetable If the amount is large, the paste remains in the paste state. The present invention was completed by obtaining the knowledge that a granular product having a long-lasting feeling was obtained, and kneading such a paste or the granular material with a meat (fish meat or livestock meat) paste resulted in a soft and throat product. I came to.

That is, the present invention provides a kneaded product characterized by kneading a soybean protein, water, oil and fat, raw vegetables and fruits, or an emulsion obtained by homogenizing these juices and a paste containing meat and poultry meat, and heating. It is a manufacturing method of. As raw vegetables, cabbage, onion, carrot, pumpkin, radish, burdock, Chinese cabbage, cucumber and the like can be used. Raw vegetables, fruits or their juice are soy protein 1
An appropriate amount is 0.25 parts by weight or more, preferably 0.25 to 2.5 parts by weight based on parts by weight. Raw vegetables, fruits or granules having less than twice the amount of their juice to soy protein: the weight ratio of the paste containing the meat and meat of the seafood is 8
0:20 to 20:80 is appropriate. It is appropriate that the weight ratio of the emulsion paste to the soybean protein to the soybean protein is twice or more, and the weight ratio of the raw vegetable, fruit or their juice to the soybean protein is 90:10 to 10:90.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS As the soybean protein of the present invention, known soybean proteins such as isolated soybean protein, concentrated soybean protein and soymilk powder can be used, but isolated soybean protein is preferred. The water of the present invention is not particularly limited as long as it is an aqueous medium. It is appropriate to reduce the amount according to the amount of raw vegetables and fruits, and it can be used usually about 2.5 to 6 times as much as soy protein. As the fats and oils of the present invention, known animal and vegetable oils and their processed fats and oils can be used without any particular limitation. The amount thereof is not particularly limited as well as water, but an amount that does not separate oil due to the emulsifying power of soy protein is appropriate, and it is usually used in an amount slightly smaller than the amount of water (about 0.5 to 5 times that of soy protein). Can be done.

In the present invention, it is important to use raw vegetables, fruits or their juices. Raw is important, and when heated, it becomes loose. Vegetables and fruits are suitable, but squeezing after squeezing vegetables and fruits alone has the desired effect. Vegetables and fruits containing fibers which are squeezed and squeezed are preferably used. Squeezed cake also has a soft throat improvement effect, albeit slightly less smooth. This is presumably because active substances such as enzymes contained in raw vegetables and fruits act on meat. Also, vegetables are preferred over fruits. This is because vegetables have a higher fiber content than fruits, so active ingredients such as enzymes in vegetable juice and fruit juice and fiber act synergistically on soybean protein to knead emulsion paste or kneaded products with granular materials. It is assumed that the feeling is soft and the throat is good.

Vegetables and fruits may be edible parts such as fruits, leaves, roots and the like, and may be squeezed fibers after being squeezed. In a broad sense, they are edible plants. Cabbage, onion, carrot, pumpkin, radish, burdock, Chinese cabbage, cucumber and the like can be exemplified as vegetables that are easily available. Known fruits can be used as the fruits. The fried color of the kneaded product is preferable because oranges and apples have a fox color. The amount of raw vegetables, fruits or their squeezed juice based on soybean protein is suitably 0.25 parts by weight or more based on 1 part by weight of soybean protein. Preferably, 0.25 to 2.5 parts by weight is appropriate. As means for homogenizing soybean protein, water, oils and fats, raw vegetables and fruits, or their juices, known devices can be used. Depending on the amount of water used, soy protein 1
2 parts by weight of raw vegetables, fruits or their juice
If the amount is more than part by weight, even if it is left to homogenize, it will rarely gel after sitting, and it will remain as a paste. Normal soy protein 1
2 parts by weight of raw vegetables, fruits or their juice
If the amount is less than parts by weight, the gel will sit and gel if left to homogenize, but this gel will not become hard but soft over time. The gel can be cut or choppered to form a granular material.

[0010] If the amount of raw vegetables, fruits or their juices is small, the effect of improving the throat of the kneaded product is poor, and if it is too large,
It has the effect of improving the throat of the kneaded product, but becomes too soft and unsuitable as a kneaded product.

The meat-and-vegetable seafood-containing paste used in the present invention may include wild-life fish and shellfish, other proteins (eg, vegetable proteins such as soybean protein, other animal proteins, etc.), salt, seasonings, coloring agents, and the like. A paste containing a flavor or the like can be used, and the type and amount thereof are not particularly limited. Usually, the ratio (weight ratio) of the kneaded product and the emulsion is suitably about 9: 1 to 1: 9 to be used as a link. This emulsion becomes granular when raw vegetables, fruits or their juices are less than twice the weight of soy protein,
The weight ratio of this granular material: paste containing meat, meat and pork is 8
0:20 to 20:80 is appropriate.

[0012] The kneaded product produced by the above method is soft in texture and has a good throat. As another effect, the flavor of the kneaded product is improved, and it is possible to prevent the kneaded products from sticking to each other during heating such as fry. Depending on the type of vegetables and fruits, it also has the effect of imparting the unique flavor of vegetables and fruits to the kneaded product to bring out the harmony of taste.

[0013]

The present invention will be described more specifically with reference to comparative examples and examples, but the scope of the present invention is not limited to these examples.

Example 1 As shown in Table 2 below, after homogenizing soybean protein, water, soybean squeezed oil and cabbage with a silent cutter (3 teeth 1500 rotations) for 6 to 8 minutes, about 3 minutes or more After lying down, cutting (700 rotations) was performed to obtain a granular material.
30 parts by weight of the ground dough are kneaded with 70 parts by weight of the granular material, molded and fried (140 ° C. for two and a half minutes, 160 ° C.
Min) to obtain a fishery product. The composition of the ground dough was as shown in Table 1 below.

Granules (No. 1, 2, 3, 4) and pastes (No. 5) with different amounts of cabbage Table 2 -------------------- ------------------------------------------- Raw material No.1 2 3 4 Five ------------------------------------------------- -------------- Isolated soybean protein ("Fujipro 545") 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 -------------------------------------------------- ------------- Caabetsu 0.3 0.5 0.7 1 2 ------------------------- -------------------------------------- Salt 0.03 0.03 0.03 0.03 0.03 Sugar 0.06 0.06 0.06 0.06 0.06 -------------------------------------------------- ------------- The texture of the obtained fishery product was as follows.

Table 3 --------------------------------------------- ------- No.1 2 3 4 5 ------------------------------------ -------------- Texture ○ ○ ◎ ◎ ◎ ----------------------------- ----------------------- ○ indicates a soft texture, ◎ indicates a soft texture (softness equivalent to simulating cancer) . As described above, the granular material tended to become softer as the amount of the cabbage was increased, and the granular material was good in passing through the throat.

Example 2 (e1, e2) and Comparative Example 1 (c1, c2) In the same manner as in Example 1, surimi dough was prepared. Hereafter, C.1 without cabbage, steamed cabbage (3 at 90 ° C)
0 minutes) use C.2, use less raw cabbage e.1
Was made as follows. Table 4 Granules with different amounts of cabbage ----------------------------------------- ------------- Raw material c.1 c.2 e.1 e.2 ------------------------ ---------------------------- Isolated soy protein (Fujipro 545) 1 11 1 Water 4 3.5 3.8 2.1 Vegetable oil 1 1 1 1 --------------------------------------------- --------- CABETS 0 0.7 0.2 3 -------------------------------- ---------------------- Salt 0.03 0.03 0.03 0.03 Sugar 0.06 0.06 0.06 0.06 ------------------ ------------------------------------ The texture of the obtained fishery product is as follows. there were.

[0018] × indicates a hard texture. Δ indicates a somewhat plastic texture. □ indicates softness and no shape retention. When steamed cabbage was used, it was not plastic but it was shown to be hard and elastic.

Example 3 Cabbage was squeezed, cabbage juice 75%, cabbage fiber 25
%. No.1 Unheated liquid cabbage juice No.2 Cabbage strip cutting

[0020] In addition, jelly strength is measured with Leona (Yamaden Co., Ltd.)
Plunger 5mm ball used

From the above results, the fishery product using the No. 1 unheated liquid cabbage had a very soft texture. It was found that the synergistic effect of the cabbage liquid and the fiber resulted in a soft texture with good throat passage.

Example 4 (Eno. 1) and Comparative Example 2 (Cno.
3) In the same manner as in Example 3, the cabbage was squeezed and cabbage juice 7
5%, cabbage fiber 25%, cabbage liquid 90
Heated for 30 minutes. Cno.1 Heated cabbage juice Cno.2 No cabbage, water compatible Eno.1 Unheated cabbage fiber Cno3 Heated cabbage fiber

Table 7 --------------------------------------------- --------- Raw material Cno.1 Cno.2 Eno.1 Cno.3 ---------------------------- -------------------------- Isolated soy protein (Fujipro-545) 1 11 1 Water 3.3 4 3.7 3.7 Vegetable oil 1 1 1 1 ---------------------------------------------- -------- Cabetsu 0.70 0.3 0.3 ------------------------------- ----------------------- Salt 0.03 0.03 0.03 0.03 Sugar 0.06 0.06 0.06 0.06 ----------------- ------------------------------------- Jelly strength cm 0.84 0.94 0.86 0.88 ------ ------------------------------------------------ Throat × × △ × -------------------------------------------------------------- -------- Jelly strength Measured by Leoner (Yamaden Co., Ltd.) Plunger 5 mm sphere use When raw fiber is used, the smoothness is slightly reduced, and the throat is good.

From the above results, the seafood kneaded product using the cabbage juice with heated liquid tended to have a hard texture, and the fiber tended to be less effective in exhibiting softness. It was found that the synergistic effect of cabbage juice and fiber resulted in a soft texture with good throat passage.

Example 5 Instead of the cabbage of Example 1, cored apples, peeled tangerines, and peeled banana fruits were soybean protein 1: water 3.5 to 3.7 as shown in the following table: Fruit 0.7-0.
The mixture was homogenized at a ratio of 6 to obtain a granular material, and kneaded at a weight ratio of the granular material 3: the joint 7 and heated as in Example 1 to obtain a kneaded product. The result was soft and throaty. However,
The deep fried color was the normal deep fried color, the oranges fried to a tan or orange appetizing color, and the bananas became a slightly black color.

Example 6 Burdock Tsukune fried (bird and burdock fried) was produced as follows. Table 8 Composition of bridging ------------------------------- Raw material composition ------------ ------------------- Chicken breast 100 lard 8.5 Salt 1.85 Phosphate preparation 0.4 Sugar 4 Goursaw 0.3 MP-KI 0.3 White pepper 0.2 Garlic powder 0.3 Red pepper 0.05 Wheat starch 5 Bread crumb 30 liquid egg white 5 Ice water 20 ------------------------------ Subtotal 175.9 parts by weight ------ ------------------------ Onion 20 ------------------------ ------ Total 195.9 parts by weight ------------------------------ Mix the above ingredients with a silent cutter and connect And

Table 9 Granules -------------------- Raw material composition ---------- --------------------- Fujipro 545 10 Water 35 Soybean white oil 10 Cabbage 10 Salt 0.36 Sugar 0.72 ------------- ------------------- Total 66.08 parts by weight --------------------------- ----- Granular material is obtained by homogenizing the raw materials shown in Table 9 with a silent cutter, sitting at room temperature for 3 minutes, cutting at a low speed,
It was a 10 mm granular material. 50 parts by weight of the connecting material in Table 8 and 50 parts by weight of the granular material in Table 9 and 8 parts by weight of burdock are uniformly mixed, molded, and fried (after 1 minute at 135 ° C. for 25 minutes).
(At 60 ° C. for 1 minute) to obtain burdock fried chicken. The taste of chicken and cabbage was harmonious and soft and throaty.

[0028]

According to the present invention, it is possible to obtain a soft and well-throated kneaded product. Further, the flavor of the kneaded product is improved, the kneaded product can be prevented from sticking to each other when heating such as fry, and a kneaded product having a unique taste of vegetables has become possible.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Masatoshi Kizaki 4-3 Kinokudai, Yawahara-mura, Tsukuba-gun, Ibaraki Pref. Fuji Oil Co., Ltd. Tsukuba R & D Center

Claims (6)

[Claims] 1. A method for producing a kneaded product, comprising kneading a soybean protein, water, oil and fat, raw vegetables and fruits, or an emulsion obtained by homogenizing these juices, and a paste containing meat and poultry meat, and heating. 2. The method according to claim 1, wherein the raw vegetables are selected from cabbage, onion, carrot, pumpkin, radish, burdock, Chinese cabbage or cucumber. 3. The method according to claim 1, wherein the amount of raw vegetables, fruits or their juices is 0.25 parts by weight or more based on 1 part by weight of soybean protein. 4. The method according to claim 1, wherein the amount of raw vegetables, fruits or their juices is 0.25 to 2.5 parts by weight per 1 part by weight of soybean protein. 5. The weight ratio of the raw material of vegetables, fruits or their juice to the soybean protein is less than 2 times, and the weight ratio of granular material: paste containing meat and poultry meat is 80:20 to 20:80. The method according to any one of claims 1 to 4. 6. An emulsion paste in which the amount of raw vegetables, fruits or their squeezed juices is twice or more based on soybean protein: the weight ratio of the paste containing the meat and poultry meat is 90:10.
The production method according to any one of claims 1 to 4, wherein the ratio is 10:90.