JPS58205464A - Gelatin insoluble at elevated temperature, its preparation, food material containing the same as major component - Google Patents

Abstract

PURPOSE:Inner skins of animals are dipped in a solution of 5-7.5 pH and heated, then cooled down to produce gelatin which can keep its specific shape even when heated at elevated temperatures and gives meat-like texture. CONSTITUTION:Inner skins of animals, preferably of cattles are dipped in a solution containing colorants, acidulant, intensifier, flavors or additives for food products, adjusted to 5.0-7.5 in its pH, e.g., at room temperature for 10-12hr, then the dipped skins are dipped in water kept at 75 deg.C to the boiling point and kept at the temperature for 5-8min, then cooled down to lower than 0 deg.C and formed into mince, strings, plates to give gelatin insoluble at elevated temperature, holding its specific shape under heating at 60-120 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to gelatin that retains its shape and has a meat-like texture even when held at high temperatures, a method for producing the gelatin, and food materials containing the gelatin as a main ingredient.

Gelatin has long been known to be used as a food material, but as is clear from its processing method, gelatin dissolves as the temperature rises in water or in water, for example, at about 60°C in water. It has the property of completely dissolving in water when heated to a higher temperature. Therefore, taking advantage of this property, it has been used in foods that are melted at high temperatures, poured into a certain mold, and then cooled to retain its shape.

In addition to the conventional uses of gelatin mentioned above, the present inventors aimed to produce gelatin that has a meat-like texture and retains a specific shape even when kept at high temperatures during processing, and as a result of intensive study, found that The present invention has been completed by successfully producing a new gelatin that retains a specific shape and has a meat-like texture even when heated.

That is, the gist of the present invention is a high-temperature insoluble gelatin that maintains a specific shape when heated at a temperature of 20° C., a method for producing the gelatin, and a food material containing the high-temperature insoluble gelatin as a main ingredient. The high temperature insoluble gelatin of the present invention has a temperature of to ~1.20
It is characterized by maintaining its special foot shape under heating at ℃.

Foods such as minced, string, cotton, plate, column, etc.

Or it has a meat-like texture as a food material.

The high-temperature insoluble gelatin of the present invention can be used as a food raw material.
It is used in hamburgers, sausages, various snack foods, and other various side dishes, and after subsequent heat treatment, it becomes 1sO-/
It has a meat-like texture even when heated to a temperature of 20°C, and is therefore used as an unprecedented meat-like food.

The dermis that can be used in the present invention is animal dermis, particularly bovine dermis.

In the method for producing high-temperature insoluble gelatin of the present invention, as the seventh step, pHj is adjusted to 0 to 7. It is essential to immerse the dermis in the solution, but the immersion time should be set so that the dermis is sufficiently soaked in the solution.
Regardless of the long sword 1, as long as it takes H, for example, it may be about io~/2 hours at room temperature. The solution used in this first step is mainly an aqueous solution, but this includes ethyl alcohol, glycerin,
A water-soluble organic substance such as propylene glycol may also be added.

The solution used in the first step also contains coloring agents, reinforcing agents,
Various additives for seasonings and food production (for example, "Food Additives Handbook/971 Edition" Shokuhin to Kagakusha Co., Ltd., 1932)
3 years/month, published on the 20th) can be added as necessary.

Colorants include hemoglobin, natural or synthetic colorants, and enhancers include sodium L-ascorbate, lactate, nicotinamide, sodium pantothenate, thiamine hydrochloride, and the like. Examples of acidulants include citric acid, acetic acid, lactic acid, and various other food-grade acids; examples of seasonings include L-asparagus, sodium formate, sodium citrate, sodium L-glutamate, and j'-inosinic acid. Various additives for food production include potassium phosphate, sodium phosphate, potassium pyrophosphate, and sodium polyphosphate.

Thus - the pH, r, o~74! The soaked skin obtained by immersion in the solution is then pulled up from the soaking solution and subjected to a second step of holding in boiling water at 7j°C. In this second step, sufficient time is required for the soaked skin to be maintained at the desired temperature.
In the case of sake, about 5 to r minutes is sufficient.

As the ... of the soaking water becomes lower than j, the resulting insoluble gelatin contains a large amount of water and does not produce a good texture, and as the ... of the soaking water becomes higher than j, the insoluble gelatin becomes harder It also begins to taste bitter.

Further, as the temperature of the soaking water becomes lower than 50°C, the resulting insoluble gelatin becomes softer, and as the temperature of the soaking water becomes higher than 70°C, the hardness of the insoluble gelatin increases, resulting in poor texture.

The heated skin obtained in the second step is then subjected to a third step of maintaining it at about 0° C. or lower. This step is a step of hardening and tightening by cooling the heated leather heated in the second step. For example, when using the above-mentioned POP raw leather, -10
℃ for about 10-'-20 minutes.

becomes. The gelatin of the present invention thus obtained can be cut into appropriate shapes and used for various foods.

For example, meat is used as raw material for sausages, either alone or mixed with other animal meats.

Next, the present invention will be explained with reference to examples, but the present invention is not limited to these examples.

Examples 1 to 3 Bovine dermis (water content approximately 70.%) was thoroughly washed with OKGt water, and then roughly cut into 30mm squares.
/ Table note: Produced by autolyzing yeast.

When the soaked skin was pulled out of the soaking liquid and put into boiling water at about 2301 °C, the temperature dropped to ♂S°C. Then about 7
The temperature was maintained for minutes.

The heating degree obtained by the above treatment was maintained at 0°C in Example 1, -S°C in Example λ, and -10°C in Example 3 for 20 minutes each.

The gelatin of the present invention thus obtained has a translucent, hazy texture. The color of Example 1 was white, the color of Example 2 was pale pink, and the color of Example J was a slightly dark flesh-like pink color.

Each gelatin obtained here is minced using a meat grinder having holes of 3.3 mm in diameter, and the minced gelatin obtained is
A pork sausage containing 0% was produced. - The resulting sausages were heated to ♂O<0>C for 70 minutes, but all of the sausages in the Examples had a meat-like appearance and texture that was almost the same as those made using qtoo% pork.

The minced meat with 10% onion, 10% bread crumbs, and other spices added to the minced gelatin obtained above has a meat-like appearance and texture that is almost the same. It was something that I had.

Applicant: Bunka Gelatin Research Institute Co., Ltd. and 1 other person Representative Patent Attorney Hase - Others/names

Claims (4)

[Claims] (1) High-temperature insoluble gelatin that maintains a specific shape under heating at a temperature of tO to /20°C. (2) A first step of immersing the dermis in a solution of...S, O~7.5 containing one part of colorant, one part of a strengthening agent, an acidulant, a seasoning agent, or a coloring agent for food production; It is characterized by consisting of a second step in which the soaked skin obtained in the step is heated and maintained at 75 to 110°C, and then a third step in which the heated skin obtained in the second step is cooled and maintained at a temperature of 0°C or less. A method for producing high temperature insoluble gelatin. (3) A method for producing high-temperature insoluble gelatin according to claim 2, characterized in that the colorant is hemoglobin. (4) A food material containing high-temperature insoluble gelatin that retains a specific shape when heated at a temperature of 60 to 7.20°C.