JPS5813129B2 - Method of manufacturing similar meat products - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a unique lean and fatty meat-like product and to a process for its production, and in particular to a bacon-like product.

Over the past decade, research and development efforts have been made to create protein-containing foods from meat or other vegetable and animal protein sources.

Economics have stimulated attempts to replace the rather inefficient methods by which animals convert plant protein materials into meat with more efficient methods of growing plant protein.

Another factor that past actions have contributed to is that the ever-increasing human population threatens to gradually outweigh the ability to provide land for grazing the animals that produce meat products.

Also, many people who must eat special foods for health reasons or who reject meat or meat by-products for religious reasons are instructed to avoid certain natural foods, such as saturated fats and cholesterol. Recently, various efforts have been made to do so.

A major shortcoming of the prior art has been the failure to produce synthetic products that have a texture, appearance, and flavor that are equal to or truly similar to natural foods.

U.S. Patent No. 2,49 by De voss et al.
No. 5,706 teaches the formation of vegetable gels from proteins contained in soybeans.

Other recent efforts include Boyer
U.S. Pat. No. 2,682,466 by er),
No. 2,730,447 and No. 2,730,44
No. 8 teaches the production of spun (SPUN) proteins by using synthetic vegetable protein fibers that resemble natural meat.

Anson, U.S. Patent No. 2,802,73
No. 7 and No. 2,830,902, Annon's product, which subsequently developed a vegetable protein product made from a heterogeneous mixture of meat-like protein gel containing a small amount of kneaded dough, is a luncheon slice made from commercially available meat. It is intended to produce a nutritious substitute for.

Anson further states that U.S. Patent No. 2,813,024, 2
, 813,025, 2,833,651, and 2,879,163 exemplify methods for producing synthetic meat by using meat products similar to edible meat or grain-like proteins. ing.

Attempts to make luncheon meat and similar products were made by Durst in U.S. Patent No. 3,108,87.
No. 3 specification.

This is characterized by the creation of a luncheon loaf by forming a gel-like dispersion containing an external phase made from an edible hydrophilic membrane and an intermittent internal phase made from an edible lipophilic fluid. .

Dorst teaches that excess water before initial mixing has a negative effect on the final emulsion.

No. 3,047,395, Rusoff (Rusoff)
U.S. Patent No. 3,102,0 (soff) creates meat seniors by heat-treating plant or meat protein slurry.
In specification No. 31, Mac Allis
ter) manufactures granules such as hamburgers from vegetable protein.

Recently, Hartmen (H.
artmen) is a vegetable protein matrix (matri
x) A bacon-like product is produced by using acid-coagulating protein fibers that are linked together in x).

For inquiries regarding this patent, please refer to Hartmen Patents or Products.

Other related U.S. patents include Circle No. 2,881,159; Sair No. 3,440,054; Andregg No. 2,776,212;
No. 2,785,06 by Dudman
No. 9, No. 2,881,076 by Sair, Bribery No. 3,000,743 by Tabin, No. 3,11 by Westeen.
No. 8,959, Ziegenfuss
No. 3,124,466 by Elmquist (E
No. 3,175,909 by Kuromoto, No. 3,177,079 by Kuromoto
No. 3,290 by Hartmen
, No. 152, No. 3 by Johnsen.
, No. 3,343,963 by Kielson, No. 3,343,963 by Boushk.
No. 3,416.929 by Hawley (a)
No. 3,469,991 and page (
No. 3,498,793 by J.Page).

Consumer satisfaction with meat-like products made from high-protein, non-meat ingredients depends on their resemblance to natural meat products in appearance, texture, taste and texture; It is quite difficult to produce meat-like foods.

This is especially true for bacon, where there is a large external difference between the red and fat parts of the bacon.

Prior art has relied heavily on spun protein fibers made by acid coagulating soluble plant proteins.

These fibers are then rolled out in chunks, cut into various lengths, and bundled, usually with a binding agent.
resulting in the desired final meat product.

This is clear from reading the Hartmen patent.

In other words, the use of spun fiber is essential for Hartmen's pseudo-bacon, and a structural feature of Hartmen's products is the use of a high proportion of albumin in the colored parts.

A general object of the present invention is to provide products such as meat from water, fat, vegetable protein and animal protein such as albumin.

The present invention is primarily intended to create a meat-like product having a red phase and a fat phase.

When fried, the product of the invention should have a fatty phase with a texture similar to that of fried bacon fat.

The products of the invention have a texture that is meat-like or has a red phase similar to that of fried bacon.

Faux bacon resembles natural bacon and sizzles when fried, and also has a similar appearance when fried.

The meat-like product according to the invention has a fatty meat part and a red meat part, where the red meat part consists of fat, albumin, isolated vegetable protein and water; The part consists of fat, albumin and water and contains a higher proportion of fat and albumin and a lower proportion of water than the red meat part.

The meat-like product provided by the method of the invention has a fatty meat part and a red meat part, the aqueous emulsion phase is formed of at least fat 1 and albumin, and the second emulsified phase is formed of fat, albumin. and isolated vegetable protein, the two phases are layered and placed and heated,
The fatty meat part contains a high proportion of fat and albumin and a low proportion of water, and the red meat part forms the second phase.

The meat-like product of the present invention is produced by producing a differently colored emulsion of fat, water and a protein that coagulates upon heating, and mixing one or more protein fillers, colorants, flavoring agents, etc. into this emulsion. .

Properties such as density, pH and viscosity of emulsions are such that when emulsions are combined, placed and heated, these emulsions have different phases when cut into thin slices and when fried in oil. A continuous loaf may be formed that has similar lean and fatty portions.

Each emulsion is prepared from selected ingredients that form a homogeneous suspension of material in particles that are not appreciably large to the eye.

Thus all ingredients, liquid or solid, are ground into large particles of fat and protein filling or treated to reduce particle size, and finally coagulated and layered into the product. is clearly not acceptable.

The white or fatty phase of the meat-like product according to the invention is produced from fat, water, albumin, isolated vegetable protein, protein additives, flavoring agents, coloring agents, and the like.

To produce a final fried product that is characterized by "melt in the mouth" and has a white hue that closely resembles the texture and flavor of a fatty piece of fried bacon. The proportions of the required materials are shown in the table below.

The specific proportions of each component to produce the white or fatty phase are generally important to achieve the shrinking effect normally seen when frying natural bacon.

A distinct shrinkage of the white hue is a feature of the product according to the invention.

While only the white phase shrinks, the overall shrinkage also affects the contraction of the red phase, and the white phase stretches during cooking.

The composition of the white hue is generally critical as it is the structural feature that will appear when the product is eaten.

The fried white color of the present invention "melts in the mouth" in a manner substantially similar to that exhibited by frying natural bacon.

The white phase consists of water, fat, albumin and flavoring agents;
Optionally, protein additives may be included.

Fat is necessary for fried products to melt properly in the mouth when eaten.

It is believed that the water and fat contained in combination with albumin cause the shrinking effect when fried.

Albumin is used in fairly high proportions, acting as an emulsifier to form the dispersion, stabilizing the emulsion for at least several hours, and also supporting the artificial matrix and serving to contain the fat layer. It is believed.

In other words, the second effect of albumin is thought to be due to the cellular tissue present in the insoluble fat.
The production of an edible solid food product, which can be fried without visibly separating a large amount of fat, and which still produces the melting effect typical of the fatty parts of bacon, is at least partly facilitated. It is thought that albumin acts on fat in the same way.

It has been discovered that, compared to the red phase, the white phase is critical, with neither the proportion of water in each phase nor the proportion of fat in each phase overlapping in proportion.

It is believed that the two materials, water and fat, are always present in the two phases in different proportions and that this difference is decisive for the necessary textural differences between the two phases.

Furthermore, it has been found that it is generally important to control the proportions of water and fat in each phase.

The total weight of water and fat in one phase should be approximately equal to the total weight of water and fat in the other phase.

It is surprising that albumin affects texture and should be maintained at high levels in the day-hue, where a softer texture is desired; therefore, albumin influences texture, and therefore albumin should be maintained at higher levels in the day-hue, where a softer texture is desired. It was expected that it would cause

The proportion of albumin is believed to influence the degree of shrinkage of the white hue, with higher proportions of albumin causing greater shrinkage.

The albumin content of the white hue is at least 2 times higher than that of the red hue.
Double is preferred.

If there is too little albumin in the white emulsion, the emulsion will separate before the loaf is formed or the oil will separate while the loaf is in the autoclave.

Therefore, it is important that the albumin content in the white phase remains at least 8 times the weight of the components of the white phase.

The inventor has also discovered that if the percentage of albumin in the white phase is too high, it will harden during mixing and become very difficult to layer in the loaf.

Furthermore, when the product is fried and eaten with a high level of albumin, which is the main component of the white color, it generally loses its ability to melt in the mouth, and the white color becomes rubbery and hard.

When preparing white emulsions prior to layering, it is usually important to control the density of the mixture.

Typical density is 0.80 to 0.95/C. C. , preferably from 0.80 to 0.90F/c. c. It is.

As each component is mixed, the density initially decreases and increases after a while.

It is undesirable for mixing to increase the density beyond what is known.

Density is measured by gas or air entrained in the white phase or equal to the value entered into the foamed substance.

Incorporation of gas into the white phase appears to lighten the phase and make it more soluble when eaten as a fried product.

A white hue can be produced by mixing an addition bottle of protein, and the preferred amount of water during one batch of mixing is sufficient to moisten the materials and produce a homogeneous mixture.

In the laboratory this time is typically 10 minutes.

The spices, flavors and albumin were then added and the resulting mixture was mixed for an additional 10 minutes to obtain a homogeneous mixture of ingredients.

Add the fat to this homogeneous mixture and mix the fat/flavor dispersion and the entire mixture for a sufficient time to emulsify the fat to the point that it will not separate for at least 2 to 3 hours.

Then quickly layer the white hue.

It is often desirable to add water if the initial high viscosity does not visibly decrease but increases even after adding the remaining water.

Controlling the viscosity of the white hue makes the red and white hues more evenly layered.

The unique texture phases of the red and fat phases of the meat-like product according to the invention are preferably colored by the corresponding texture intended by each phase.

Thus, the fatty phase is usually colorless or white, and the reddish phase is red.

But this is not conclusive.

For a bacon-like product, it is desirable to have some coloration of the fat phase within the range of thinly sliced bacon similar to the red phase.

This provides a red meat-like product that consumers prefer and retains the fatty meat-like texture of widely available natural bacon products.

However, the actual method of coloring the product is the selection of materials.

If desired, the adipose tissue phase can be colored to resemble the redness of meat, or the reddish tissue phase can be colored to resemble visible fat.
can be left alone.

Alternatively, both phases may be left unpigmented; this latter product can be used to achieve the desired visually different redness and fatness by a method such as printing on a solid, such as pressing a piece of bacon. Color it the color of.

The meat-like red color or reddish phase is made from water, color and flavor, and isolated protein and albumin, and may also contain protein additives.

The following table shows the proportions of ingredients needed to produce a finished product of fried oil with a reddish phase that has a texture and flavor similar to that of fried reddish meat of bacon. Shown below.

The red color of the present invention is intended to resemble the red color or meat part of natural bacon.

The texture of this fried product is intended to produce a texture similar to red meat, but without the white, soft, melting properties.

Preferably, isolated plant proteins and albumin are combined to produce a coagulated body resembling red meat without the need for additives such as spun protein fibers or textured plant proteins. The inventor has discovered this.

This product closely resembles bacon after it has been fried.

The red color consists as a first component of water as the major component, fat and isolated vegetable protein as the remaining components, usually isolated soybean protein, combined with albumin.

On the other hand, protein additives are added as other main ingredients.

It is surprising that less protein additive is desirable in red hues than in white hues.

It is believed that the protein additive acts merely as an additive and does not contribute appreciably to the red phase.

A notable technology used by Hartmem was the prior art in which spun plant fibers were believed to be necessary to produce a meat-like product that is characteristic of bacon's reddish layer. This is an obvious difference.

If the protein additive has any effect on the tissue, it is believed that the isolated albumin protein phase will collapse and will not become continuous.

The proportions of the components of the red phase are such that, when fried, they are intended to produce a dehydrated phase that has a mouth feel similar to fried meat.

A large amount of water is removed during frying resulting in a fried meat texture.

The red phase is prepared using suitable isolated plant proteins in frozen, fresh or dried form.

The isolated protein is typically soybean, isolated at an isolation point adjusted to pH 6.0-64, and processed to isolate a final solids content of 30%.

The isolated aqueous mixture is mixed with the following additives (if used) for 10 minutes to form a homogeneous mixture.

Spices, flavors, colors and albumin are then added to the mixture and the entire mixture is stirred for 15 minutes to form an emulsion that is stable for at least several hours.

During this emulsification 0.85 to 1.05, preferably 0.85 to 1.05, preferably 0.
Useful densities ranging from 91 to 0.99 are obtained.

The red phase is immediately prepared for layering.

In a preferred embodiment of the invention, a portion of the red phase is separated, further colored to create a second red phase, layered in the same manner as the first red phase, and fried in natural typical bacon. A layer having at least two different red hues more closely resembling is formed.

The physical appearance of the layered product is governed by the viscosity of the phases.

If irregular layers are desired, the difference in viscosity between each phase should be minimized, typically 10 Brookfield units (Brookfield units).
field units), preferably 5
Make it smaller than the Brutzfield unit (helipath h
HAT with elipath and T-B liquid hydrometer
2.5r. with a mold measuring machine. p. m).

If a homogeneous striped appearance, such as the United States flag, is desired, the viscosity of the white hue is 10, preferably 20 Pruckfield units greater than the viscosity of the red hue.

Maintaining a higher viscosity for the white phase than for the red phase provides a homogeneous layer while also preventing the layers from coagulating after heating or separating during frying.

The pH of the initial isolated soybeans used in the red phase is such that the pH of the final red phase emulsion is below 6, generally 5.
．． It is controlled within the range of 1 to 5.9 (with the main pH being 5.5).

The pH of the white phase (albumin only) is 6, preferably 5.
8 to 6.2.

If isolated soybeans are present, the pH will naturally rise to this level.
Adjusted to maintain H.

The viscosity of each phase is typically between 2 and 55, more specifically between 5 and 1.
Maintain 5 Brookfield units (measured at 2.5 rpm on a HAT type machine, T=B liquid hydrometer).

It is preferable to use protein additives if possible from the standpoint of cost and nutrition.

Virtually any non-clotting proteinaceous material may be used to increase the protein content, reducing cost and allowing some discontinuity of the coagulant phase.

Protein additives used include animal proteins and special vegetable proteins, such as seed oil proteins (particularly defatted seed powders such as soybeans), cereals, and vegetable textured proteins.
xturizee) protein fibers, vegetable proteins, etc.

Typical U.S. patents that teach such things as organized proteins include Atkinson, No. 3,480;
No. 442 and No. 3,488.77Q, Calvert (
Calvert, No. 3,498,794; Hamdy, No. 3,537,859;
No. 3,102,031 by Mac Alister, Mac A
No. 3,142,571 by Kjelson, No. 3,197,310 by Kjelson, and No. 3,385 by Wenger.
There is No. 709.

Many discussed patents in the prior art teach methods for making other protein fibers containing isolated protein fibers useful as additives.

Even if the source of the protein additive is foreign, the protein material is preferably pulverized to a size that is invisible to the consumer once incorporated into the meat-like product of the present invention.

If the additive is crushed so that 90 parts of the raw material passes through a 45 mesh US standard sieve and at least 80 parts passes through a 50 mesh US standard sieve, it will be mixed into the emulsion and solidified there by heating. case,
No particles of protein additives are visible to the eye in either fried or non-fried meat-like products.

Surprisingly, powdered protein additives can also be used in the fat phase.

This finding is exceptional.

This is because the prior art teaches that protein additives such as grains are used to closely approximate the texture of the reddish phase of meat-like products.

However, in such cases, the fibers were usually long enough to be visible to the eye, and were primarily used to bring out the desired reddish tissue.

To produce the protein additives used in the meat-like products of the present invention, structured vegetable protein or other suitable additives are typically processed using a 1/4 or 3/8 screen. Grind in a flour mill and then thoroughly ground again in a large scale flour mill.

The practical method of powdering the additive is not critical, nor are there typical additives.

Furthermore, rather than having particles in a narrow range of sizes, it is better to use particles with a wide range of fine particles, such as those that pass through a US Standard Sieve 50 screen but remain on a US Standard Sieve 60 screen, because they resemble meat. Experience has indicated that the texture of the final product is good.

A significant advantage of the present invention is that multi-layered meat-like texture and texture can be achieved without the aid of protein fibers, resulting in meat-like products at low cost.

Yet another advantage is that finely powdered, substantially non-coagulating vegetable and animal protein sources may be used that do not significantly contribute to taste.

Finely ground vegetable protein provides a cheap source of protein additives.

The proportions of the red and white components of the invention described above are necessary to obtain the correct textural properties of the final product.

These proportions contain the necessary coloring and flavoring agents for flavor and appearance.

In these meat-like products, colorants and flavoring agents generally account for 5 to 15 parts by weight of each phase.

Selection of the type of flavoring agent used is generally considered a matter of routine for those skilled in the art.

Of course, these selections are important in order to obtain a product that resembles bacon as closely as possible to the flavor of products fried in natural oil.

Flavoring agents include sugar, salt, pepper, HVP's. Contains autolyzed yeast, MSG, nucleic acids, artificial and natural spices, artificial and natural aromatics and flavor enhancers.

A typical bacon formation is shown in the table below.

A hydrogenated mixture of soybean oil and fractionated cottonseed oil is used as the fat source for the white hue.

The red-colored fat source is preferably isolated by spray drying when soybean oil is used.

However, it is usually slightly modified.

It is possible to use other fats and oils with good results as well.

Adding a small amount of isolated soybean oil to the white phase (less than 5 parts of the total white hue component) helps incorporate the oil into the emulsion, and changes due to oil incorporation also cause small changes in the composition.

An equal or greater amount of soybean oil is used in the white phase than is used in the red phase.

At least twice as much fat (on a percentage basis) is contained in the white phase as in the red phase.

The fats used in both phases of the products of the invention may be partially hydrogenated or non-hydrogenated vegetable oils, such as safflower oil, corn oil, soybean oil, cottonseed oil, as well as animal oils. Fats include fish oil, pork oil, and mixtures thereof.

The proportion of red and white hues is not critical.

Typically, if a product similar to Nohacon is desired, the ratio is generally 40% red and 60% white.

However, if the reddish hue is to be increased, the reddish hue may be 60% and the white hue may be 40%.

Practically any visually desired combination of red and white hues may be used, and will depend on the type of meat to be resembled.

For example, to make a product similar to ham, the ratio would be 90% red and 10% white.

Once the red and white emulsions have been prepared, the red and white emulsions may be layered alternately in a suitable container to form a loaf or layered with the red and white emulsions, such as forming layers of bacon. Make a thick layer.

The loaf is then heat treated, preferably in a pressure cooker.
Cool, slice, fry or directly package.

First, the white phase was spread with a thin knife-like spatula, and then a 2' coated with fluorinated polyethylene was used to make it easier to remove.
Form the layer in another suitable container, such as a 6'x10' vessel.

The container is coated with a thin layer of cooking oil before the layer is formed to make it easier to remove the loaf from the container after heat treatment.

First, a white hue is extended, then a red hue, then a white hue, followed by a dark red hue, a white hue, and finally a dark red hue.

The dark red color is produced by adding a darker red color to the bright red color in the product.

Let the total weight of the loaf be lKp.

The loaf container is placed in a pressure cooker with a loose fitting lid and heated to an internal temperature of at least 200 degrees Fahrenheit, preferably at least 250 degrees Fahrenheit.

The heat-treated loaf is then gradually brought to atmospheric pressure.

It is believed that the water vapor and gas trapped in the loaf are necessary to prevent a rapid drop in air pressure, thereby preventing the loaf from tearing or cracking.

Although the loaf may be cut at ambient temperature, it is preferred to cool the loaf to below 50°C.

The loaf is then made into an elongated product approximately 1 x 6" long and 1/16" thick using known techniques.

For domestic consumption, the uncooked product is placed on a paper board and vacuum sealed in a plastic pouch in a manner similar to that used for processed and stored meat properties.

By other methods, semi-finished products are also produced at home, which are fried in oil or baked in the oven to give them a crispy texture.

Uncooked products and semi-finished products should have a moisture content of 10 parts or more.

At moisture contents below 10 parts, the product is fragile, difficult to package, and difficult to transport in pieces without significant damage.

However, the whole cooked product is very useful as bacon pieces in salads.

Thin strips are partially or fully cooked to brown meat using radiant heat such as teriyaki, microwave cooking, or direct heat such as in a frying pan, oil bath, or other recognized technique. .

If making it in a frying pan, it is preferable to add oil to the frying pan, and it can be fried in oil like bacon in the usual way.

The addition of oil prevents the product from burning and some of the oil is absorbed into the bacon product.

Frying in oil increases the typical shrinkage of regular bacon and browns the product moderately.

Thinly sliced products (thick fat layer) are well fried in soybean oil or other suitable oil at 250℃ for 1 minute until the moisture content is approximately 1.
A semi-finished product is manufactured as 3.5%.

Alternatively, the thinly sliced product is coated with oil and cooked in a microwave or infrared oven.

These semi-finished products are ultimately cooked by the consumer.

For example, it is baked in an oven at 350°C for 3 to 9 minutes or in a flat pan to the desired hardness.

Other products such as thinly sliced ham may also be produced.

For example, red and white hues are produced as described above.

Place in a non-stick coated container with a 1 inch layer of red tint.

Add to this a 10 part white hue based on the weight of the final mixture.

The white hue appears irregularly in the red hue.

Put the mixture in a pressure cooker, remove the container and reduce to 1/8'.
Cut into 6 thin slices parallel to the top surface.

Example 1 Demonstrates a series of methods for producing bacon-like products.

Bacon-like products have the ingredients in the following table.

Method for producing red phase: 5 qt. Mix in a mixer for 5 minutes.

The pH and water content were checked and the pH of the isolated suspension was brought to 6.0 using sufficient water and IN sodium hydroxide.
to 6.4, and the water content of this suspension was adjusted to 7.
Put it in charge of 0.

Stir the suspension at high speed for 10 minutes and check the moisture content and pH and adjust if necessary.

5 qt. Prepared isolated dog bean suspension in 306
g and mix the entire mixture for 10 minutes.

Then add the dry spice mixture, dried egg albumin, color solution and maple flavor and mix again for 10 minutes.

Add the above homogeneous mixture to 91 g of fat (the fat is premixed with bacon flavoring).

The entire mixture is stirred for 15 minutes until it forms an emulsion that is stable for at least several hours.

The density of the emulsion (at 75 cF) is between 0.91 and 0.979/C. C. (average 0.94), pH is 5.5 ± 0.4, and viscosity is 8.0 to 1.
5.5 (average 12.0) Prutsk field unit (helipath, 2.5 on HAT type machine equipped with T-B liquefaction hydrometer)
r. p. m).

Method for producing the white phase Similarly to the red phase, 239 g of water and 69 g of the finely powdered vegetable protein additive were mixed into 5 qt. Mix for 10 minutes in a mixer.

Once a homogeneous mixture is produced, add the dry spice mixture, dried egg albumin and maple flavor and continue stirring for 10 minutes.

Finally, 273 g of fat containing bacon flavoring are added to the aqueous suspension and mixed for 15 minutes.

Density 0.83-0.90, average 0.87 average pH 5.
The mixture is thoroughly mixed until an emulsion (76° F.) has a viscosity of 99° C. and a viscosity of 6.0 to 11.5, with an average of 89 Brookfield units (measured at 2.5 rpm).

Method for manufacturing vegetable protein additives Powdered defatted soybeans, wheat flour, salt and ammonium carbonate are mixed with wheat mucilage, the main ingredient.

Place the mixture into a 3601 bs/hour injector.

1201 bs/hour of water is mixed in this injector and the mixture is injected from the injector.

The temperature of the injector is between 325° and 370°F.

Once this temperature is reached, the injector jacket is heated using steam and two 3/8' holes are used.

The extrusion is air dried and ground in a Fitz mill and then in a second mill to a particle size that passes 90 parts through a US standard sieve 45.

A typical sieve analysis of protein additives is as follows.

Sieve number (according to US standards) Sieve number 45
3.4550
7.3560
43.8080 6.
90100 19.55 What's Left in Container 17.80 98.85 Total Amount Add the emulsified phase to a layered 10" x 6" x 2' non-stick coated container in the following order and proportions.

Emulsified material; 199 g of the white portion is first placed in a container using a thin knife-shaped spatula.

On top of this layer is placed 176 g of the first red phase, followed by 176 g of a portion of the white phase.

A portion of the remaining red phase is further added with red colorant to form a dark red emulsion, and 100 g of the dark red emulsion is then added.

Spread 225 g of the white hue over the red phase and finally layer 135 g of the dark red phase.

The layered product is then rapidly heated and solidified.

Solidification by heating Place the coated container in the pressure cooker.

Steam is gradually introduced over 10 minutes to raise the temperature of the loaf to 170-210'P and the pressure cooker is charged with steam.

Then increase the pressure to 20 psig over 5 minutes and
Hold psig for 20 minutes.

The steam is then turned off, air is introduced under back pressure, and the loaf is held at 20 psig for 15 minutes.

The pressure is then reduced to 15 psig and held for 5 minutes, then increased to 10 psig and held for 3 minutes, and finally reduced to atmospheric pressure.

Remove the solidified loaf from the pressure cooker and cool.

Using a regular meat cutter, I1/4'X57/8''x9
Cut into 3/4' pieces and 1/16' thick.

Cutting of bacon-like products can be done at ambient temperature, but
'F or less is preferable.

Method for producing thinly sliced products 10' Add 25ml of soybean oil to the electronic frying pan and adjust the frying temperature to below 340℃.

Add 6 or 8 pieces of bacon-like product, turning every 2 minutes until cooked to desired degree.

The sliced product is typically cooked for 6 to 12 minutes until it shrinks, browns, and reaches the desired consistency.

During cooking, the sliced product is contaminated with some of the fat added to the container.

The semi-finished product is fried for 1 minute at 250'F (225-350°F works well) (products with a thick layer of fat) to reduce the moisture content to 13.
-14%.

Alternatively, 10 slices of product are coated with oil, stacked and cooked in a microwave oven for 2-3 minutes.

Example 2-4 The usual manufacturing method described in Example 1 is repeated.

Soybean oil was used instead of fat in the red phase and spray-dried isolated dog beans (pH 6.2) were used instead of frozen isolated soybeans.
), and in Examples 3 and 4, a plant-secreted emulsion (gum) of normal viscosity is used.

The components of the white hue and their properties remain the same, and the components of the red hue and their properties are shown in the following table.

With a slight modification to the red phase preparation method of Example 1, the spray dried isolated dog beans are gradually added to the water in a 5-quart mixer and agitated.

After all of the isolated soybeans have been added, stirring is continued for 5 to 10 minutes.

Add other ingredients as in Example 2 and continue manufacturing.

The final product of Example 2 is more than two textures of the product of Example 3 and the product of Example 4 which is similar to the product of Example 1.

Claims (1)

[Claims] 1. In the production of similar meat products having fatty meat and red meat parts, an aqueous emulsion phase is made from at least fat and albumin, a second emulsion phase is made from fat, albumin and isolated vegetable matter, and the two phases are superimposed. , heat-cured, the first phase forms a fat part with a high content of fat and albumin and a low moisture content, and the red meat part is formed from a second phase. Production method.