JPS58165764A - Preparation of spreadlike food - Google Patents

Abstract

PURPOSE:To obtain a spreadlike food having improved sense of eating and flavor, by kneading a vegetable protein with an edible oil or fat and water, incorporating a finely cut vegetable protein, vegetable, fish egg, etc. with the kneaded material, and heating the resultant kneaded mixture. CONSTITUTION:One pt.wt. protein is kneaded with 4-7pts.wt. water, 1-4pts.wt. edible oil or fat and if necessary a food additive in a silent cutter or kneader, etc. One pt.wt. resultant kneaded material is then incorporated with 0.2-1pts.wt. finely cut material prepared by finely cutting a tissual vegetable protein, vegetable, fish egg, fish meat and cattle meat, and the resultant mixture is then heated to impart a sense of eating with a granular or fibrous feeling thereto. An additive, e.g. a seasoning, emulsifying agent, paste, viscosity increasing agent or starch, is added if necessary thereto.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a novel spread-like food product containing vegetable protein as a main component, and more specifically, the present invention relates to a method for producing a novel spread-like food product containing vegetable protein as a main component, and more specifically, a method for producing a spread-like food product containing plant protein as a main component. 1. Blending and heating shredded vegetable protein, vegetables, fish eggs, fish meat and/or livestock meat;
To produce a spread-like food having good spreadability and a smooth texture that melts in the mouth.

Spreadability as used in the present invention refers to the property of spreading well and smoothly covering the entire surface of bread, etc., rather than becoming crumbly and crumbly.For example, bread etc. has good spreadability, while butter and the like have poor spreadability at room temperature.

Hanshoku has become very popular in recent years. In the past, the only way to eat bread was to spread it with margarine or butter, but recently, various spreads have become available to make it more delicious.

Conventional methods for producing Supremet-like foods include
A method using plant protein as the main raw material, such as that described in Japanese Patent No. 89572, has been introduced. However, this method requires treatment such as enzymatic decomposition in order to improve spreadability and oral dissolution properties.

The present inventors aimed to provide a method for obtaining an inexpensive spread-like food product with excellent texture, taste, and flavor using simpler means, and as a result of intensive studies, they have completed the present invention. It's arrived. That is, in the present invention, for one part of protein mainly composed of powdered vegetable protein, 1 to 4 parts of edible oil and fat, 4 to 7 parts of water, and textured vegetable protein, vegetables, and fish. Shredded eggs, fish meat and/or livestock meat 02
This is a method for producing a spread-like food, which is characterized by blending at least one part of the spread-like food and heating the mixture. The properties of the spreadable food, which are important in the mouthpiece of the present invention, such as spreadability, smoothness, and good meltability in the mouth, are determined by the properties of the kneaded material consisting of powdered vegetable protein, edible oil, and water, which is the main body of the spread-like food. be.

The powdered vegetable protein used as the main raw material in the present invention 1 is preferably one with better solubility, gel-forming ability, and emulsifying ability, and there is no question of its origin. Various plant proteins such as , wheat protein, and peanut protein are used. solubility and gel-forming ability;
In terms of emulsifying property, the higher the stiffness is, the better, as mentioned above, but the standard is that for solubility, the water-soluble nitrogen index (hereinafter referred to as NSI) is 60% or more, more preferably 80% or more. Also, if the gel-forming ability is 1, it is not necessary that the protein has a specific gel-forming ability (add 3.5 times the amount of water, 90 U).

As a sample, a gel formed when heated for 50 minutes,
The gel strength measured according to the Okada jelly strength measurement method P is preferably 2002 or more, preferably 250 to 5007. In addition, emulsifying property 1 is that when 1 part of powdered vegetable protein is mixed with 0.5 parts of edible oil and fat, and 3.5 parts of water, no oil separates.Preferably, even if 4 parts of edible oil and fat are mixed, no oil separates. It is especially desirable when implementing the present invention that this is not the case. As mentioned above, various plant proteins can be used as powdered plant proteins, but are there any special ones? Isolated soybean protein If soybean protein is used, a better spread-like food with excellent nutritional and functional properties can be obtained.

Although the gist of the present invention is to produce the protein using plant protein as the main raw material, it does not preclude the mixed use of other animal proteins such as sodium caseinate and egg white. For example, casein sodium is separated from soybean protein 00-5
It is also possible to create a blend with strong stickiness by mixing with a zero coefficient substitute.

Edible oils and fats include vegetable oils such as soybean oil, corn oil, rapeseed oil, cottonseed oil, palm oil, peanut oil, rice oil, and mustard oil, and animal fats and oils such as beef tallow, pig intestine, fish oil, and whale oil, and their hydrogenations. It is also possible to use transesterified fats and oils such as oils, or liquid fats and oils subjected to a variational fractionation process.

For the purpose of improving the quality of the spread-like food of the present invention and the operability of production-1-, a more desirable food can be obtained by adding food additives within a range that does not significantly interfere with the properties of the composition. . Food additives include seasonings (salt, sweeteners, seasonings, etc.), flavorings (cheese flavors, etc.), emulsifiers (fatty polyesters, soybean lecithin, etc.), additives (gum arabic, carakeenan, etc.), and additives. Appropriate amounts of sticky agents (sodium alginate, sodium polyacrylate, casein, sodium caseinate), starch, polysaccharides, spices, colorants, etc. can be added. 5- These food additives may be added before or during kneading.

4 to 7 parts of water per 1 part of protein weight, preferably 5 to 7 parts
6 parts, 1 to 4 parts of edible oil and fat, preferably a silent kafter, a kneader, etc., for the production process of livestock, fish and meat processed foods. Trowel A commonly used kneading machine? Do it with a trowel. Are the crosstalk conditions the type of kneading machine and the crosstalk speed? This may vary, but the process is carried out under conditions that do not allow the oil or fat to separate. For example, with a silent cuffer at about 500 rpm, it takes 10 to 30 minutes, 3000 rpm.
Using a high-speed silent cutter at approximately rpm, kneading can be performed for 5 to 20 minutes to form a kneaded product that will become the main body of a supremet-like food.

On the other hand, one part of the kneaded material containing at least powdered vegetable protein, edible oil and fat, and water, which is the main body of the spread-like food, is mixed with tissue-like vegetable protein, vegetables, fish roe, fish meat and/or
Alternatively, 0.2 to 1 part of shredded meat may be blended and heated to impart a grainy or fibrous texture.

6- Textured plant proteins are not restricted in shape, form, etc. For example, it may be a granular protein described in Japanese Patent Publication No. 44-6203, or Japanese Patent Publication No. 49-666.
Fibrous proteins described in Japanese Patent Publication No. 5, No. 54-27888, etc. may also be used.

In addition, the dried product may be blended as is, but it is more preferable to blend it after reconstitution with a liquid containing seasonings, adding a masking agent, or removing or deodorizing foreign odors by steaming, etc. . Also, the size is like a chopper.
Therefore, it is necessary to shred 1 piece of 500 m3 or less, more preferably 3 pieces to 200 pieces.

Examples of fish eggs include caviar, kazunoko, cod roe, salmon roe, etc., and there are no restrictions on the type, shape, or form of vegetables, fish, and livestock meat. For example, chop a block of meat with a chopper to 50 omm.
After grinding to a size of 3 or less, it may be heat-treated to denature and form a structure.Also, it may be strained with salt, seasonings, additives, etc. using an ilentkanoter. After making it into a base and heat denaturing it, use a chopper or silent canter to cut it into pieces with a size of 500 yen or less.
You may adjust this.

Mixing and kneading of a kneaded product containing at least powdered vegetable protein, edible oil, fat, and water with tissue-like vegetable protein, vegetables, fish eggs, fish meat, and/or shredded livestock meat can be carried out using a kneader, silent cutter, etc. for livestock or fish meat processing. Food manufacturing process 1 Trowel Use a commonly used kneading machine. The mixing conditions vary depending on the type of kneader and the kneading speed, but for example, a kneaded product can be obtained by kneading for 3 to 10 minutes in a kneader and 1 to 3 minutes in a silent canotater. Particularly with silent cantering, care must be taken because particles and fibers may disappear if the process is carried out for a long time.

At this time, the kneaded material is preferably deaerated. The deaeration method is not particularly limited and may be performed under reduced pressure, but the process can be completed by kneading and deaeration using a vacuum kneader or vacuum silent canter, which can also perform kneading. Simplified. Degassing improves spreadability, smoothness, and melt-in-the-mouth texture.

The kneaded product thus obtained is placed in a case song made of vinylidene chloride, or in an airtight container such as a bottle, tube, canned product, etc.
Fill molded boxes, etc. A spread-like food product can be obtained by heating the filling at 70 to 100 C or using a trowel and then cooling it.

The spread-like food obtained by straining in this way has extremely excellent properties as mentioned above, and is simpler, cheaper, spreadable, and smoother than the conventional manufacturing method of spread-like food. Melt-in-the-mouth is a spread-like food that can have texture such as texture, and also has appearance, flavor, and taste.

Example 1 will be explained in more detail below.

Example 1 Isolated soybean protein (Ajiprone-82 manufactured by Ajinomoto) 1
882 and water 9382 were kneaded at room temperature using a trowel and a silent cutter for 3 minutes at a rotational speed of 3.00 orpm, and then corn oil ("Corn Salad Oil" manufactured by Ajinomoto ■) 9-5632 was gradually added and kneaded for 10 minutes. . This kneaded material (
■) looofr, Sukemune Surimi (grade 0) 5m after thawing
After mincing with mΦ chopper and boiling for 5 minutes at 90C,
1 cold water 1 trowel cooling 1 ~ drained fish meat 5007,
Salt 302, Ajinomoto 182, Sugar 14R, Curry powder 1
42 was blended and kneaded for 5 minutes using a kneader. The obtained kneaded mixture was degassed using a vacuum crusher, and the degassed mixture was filled with vinylidene chloride group (3O, Φ).
A spread-like food product was obtained by torturing at 21C for 25 minutes.

This spread-like food was in the form of a slightly soft paste, smooth, melting in the mouth, and had excellent spreadability.

Example 2 Kneaded product 01 of Example 1 was obtained by rehydrating particulate protein (Ajipron-TR2 manufactured by Ajinomoto ■) with 2.5 parts of water and grinding the meat using a chopper with a diameter of 5 mm. Add 01 parts, 0.2 parts, 0.5 parts, 1 part, -10-1.5 parts to Part V, and add natural seasoning (manufactured by Ajinomoto [Seasoning Base]) to each total amount. 110 liquid") 0.7
2% salt, 0.5% Ajinomoto, 0.9% sugar, 0.9% curry powder. This was blended and kneaded for 5 minutes using a kneader. Each of the obtained kneaded products was degassed using a vacuum crusher, filled into a vinylidene chloride casing (30mm), heated at 90C for 40 minutes, cooled with cold water, and prepared with different weights of granular protein. Got spread-like food.

This spread-like food was subjected to a sensory evaluation using a 10-point scale from a panel of 20 people. The results are shown in Table It.

Table-1 Example 31 Minutes ago, soy protein (manufactured by Ajinomoto [Ajipro/-CZJ)]
20Of, sodium polyphosphate 102, and water at 900F at room temperature using a trowel Xylent counter, and the number of revolutions is 3.
After mixing for 3 minutes at 00 Orpm, palm oil (Hytone 30J manufactured by Ajinomoto ■) 4002 was gradually added and kneaded for 10 minutes.This kneaded product 1000f, hydrated commercially available fibrous vegetable protein 4002, salt 282, "Ajinomoto" 32,
Natural seasoning (manufactured by Ajinomoto ■ [-Aji Extract B-3J) 5f
, Contains 122% sugar and 0.59% corned beef flavor,
The mixture was kneaded using a kneader for 5 minutes. The obtained warmed product was made into a vinylidene chloride case song (aOWI, Φ). Fill it with 9
After heating at 0 tr for 40 minutes, the mixture was cooled with cold water to obtain a pure vegetable spread-like food.

This blended food had corned beef-like quality with slightly low fluidity but good spreadability.

Patent applicant: Ajinomoto Co., Inc. Maruzen Co., Ltd. -13--

Claims (1)

[Claims] A fluid that is ductile when heated and is obtained by kneading a mixture containing at least 1 to 4 parts of edible oil and fat and 4 to 7 parts of water per 1 part of the protein weight of powdered vegetable protein. To 1 part of the kneaded material, mix 0.2 to 1 part of shredded tissue-like vegetable protein, vegetables, fish eggs, fish meat, and/or livestock meat, and heat. A method for producing a spread-like food characterized by: