JPS5876069A - Production of food like "denbu" (mashed and seasoned fish) - Google Patents

Abstract

PURPOSE:Soybeans are ground and formed into a fibrous product and the product is used as a part of starting materials to produce in low costs a food like DENBU, which is just the same as the DENBU made from fish, because of its giving no texture difference. CONSTITUTION:Soybeans are immersed in water, until containing 30-60wt% water, steamed to deactivate undesired enzymes, ground by passing through a gap (0.02-0.2mm.) between two grinding stones that are rotating at a high speed, and formed into a fibrous form (about 5-30mm. long, about 25-55wt% water content). (A) Fish and/or animal meat mashed into fibers, (B) the above soybean product and (C) flavors are heated under stirring until the water content becomes lower than 30wt% to give the objective food product like DENBU. The protein fibrous product can substitute the natural fish or animal meat up to about 80wt%.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a starch-like food by mixing a processed fibrous soybean product with minced meat or fish meat and seasoning the mixture.

Traditionally) Denbu is made from meat such as beef and pork, or fish meat such as bonito and sea bream, and is loved as a high-quality delicacy tsukudani. However, such fish and livestock meat raw materials are expensive and have a low yield, resulting in a high product price.

Attempts have been made to produce denbu-like foods by combining fish and livestock meat with other raw materials, such as soybean protein fiber. That is, soybean protein fibers conventionally used in the production of denbu-like foods include, for example, spun soybean protein fibers obtained by extruding an alkaline peptizing solution of soybean protein through fine pores into a coagulation bath with a pH of 4.0 or less. Examples include soybean protein fibers having a branched tuft-like structure obtained by heating soybean protein fiber Q- under pressure, imparting molecular orientation during flow, and releasing it into a vacuum section. However, when soybean protein fibers such as kernels are mixed in, the resulting product has a grassy flavor characteristic of soybeans, and is not sufficiently miscible with fish and meat ingredients, resulting in a strange texture. However, the current situation is that a product that is satisfactory in terms of quality has not yet been obtained compared to other products manufactured from fish and livestock meat raw materials alone.

Under these circumstances, the present invention provides a method for producing a high-quality, low-cost denbu-like food using a fibrous processed soybean product that is completely different from those conventionally used in the production of denbu-like foods. As a result of considering the above, it has been completed and completed.

That is, the present invention is a method for producing a denbu-like food, which comprises adjusting the moisture content of soybeans to 30 to 60% by weight, and then grinding the soybeans into a fibrous form.

The fibrous processed soybean products used in the present invention include whole soybean fibers produced by the method described in Japanese Patent Publication No. 56-9099. It is preferable to use

The soybeans are soaked in water to absorb 30 to 60 x weight of water, and then heated by steaming for a short period of time to deactivate the activities of written enzymes such as tridecine, big, and lipoxygenase. At the same time, the soy odor and unpleasant flavor of soybeans are removed as much as possible. This heat treatment may be carried out after the fiberization treatment described below.The whole soybean, whose moisture content is adjusted to 30 to 60% by weight, is heated in a very small grinder III ( Usually 0.02-0.
2 m) is passed through and ground to form K fibers. This fiberization can be carried out, for example, by using a colloid mill having a grinding mechanism. The length of the fiber thus obtained is usually about 5 to 30 QLll, and the moisture content is about 25 to 55% by weight.

In the present invention, the fibrous processed soybean product obtained as described above may be used, or if necessary, a dehydrated product by centrifugation or the like, or a conventional drying method such as ventilation drying. It may also be used as a dried product.

Hereinafter, the soybean fiber obtained by the above manufacturing method will be referred to as a "fibrous soybean processed product."

The meat raw material used in the present invention is animal meat or fish meat that has been loosened into fibers by a conventional method. Examples of this meat include:
Examples of fish include beef, pork, horse, and mutton; examples of fish include bonito,
Examples include sea bream and codfish.

For example, when using fish as a raw material, remove the scales and internal organs from the fish body, boil it in boiling water, let it cool, then remove the skin, bones, sinews, etc. to leave only the meat, and grind it.
K is crushed into fibers, exposed to cold water, and then dehydrated using a compressor.

In the case of livestock meat, mainly cut red meat into cubes of approximately 3 ai size, place in a retort pot, and boil at approximately 115℃ to 120℃.
It is obtained by boiling it for about an hour and then loafing it or putting it in a blender to loosen the meat fibers.

Next, the seasonings are not particularly limited as long as they are commonly used in the production of starch. For example, soybean oil, sugar, salt, meat extract, amino acid seasonings, and chemical seasonings such as monosodium glutamate are used.

The blending ratio of the processed fibrous soybean product and the meat raw material to be subjected to the production method of the present invention is not particularly limited, but usually about 80 x by weight, preferably about 60 x by weight of the meat raw material can be substituted in the final product. I can do it.

Usually, if more than 80% by weight is substituted, the meat flavor will be insufficient and undesirable.However, for the purpose of reducing the cost of meat raw materials, it is desirable to replace about 20% by weight or more of the meat raw materials in the final product.

The method for producing O denbu-like foods of the present invention is carried out, for example, by the following method.

Two predetermined amounts of fibrous processed soybean products, fibrous fish and meat, and seasonings are weighed and heated and stirred. The heating and stirring is usually carried out using a device such as that used for producing Tsukudani, with gentle stirring until the water content in the tube furnace becomes about 30X by weight or less. At the time of main heating and stirring, a coloring agent (eg, caramel powder) or a spice (eg, white pepper powder) may be added as necessary.

The denbu-like food obtained by the production method of the present invention does not have the unpleasant flavor peculiar to soybeans and has no strange texture, compared to products using conventional soybean protein fibers. There is almost no inferiority to that produced using fish and meat raw materials alone. Moreover, the fibrous soybean processed product can substitute up to about 80% by weight for fish and livestock meat raw materials, and has the advantage of requiring less amount of expensive animal materials. Furthermore, during production, a product of good quality can be obtained with the flavor being absorbed quickly and easily.

Example 1 1 kg of whole soybeans was soaked in tap water for 3 hours, and the water content was 46%.
After binding the weight%, it was heated with pressurized steam for 30 seconds, and then rotated @ 15G01'' 2m below with a distance of 0.06m between the grinding surfaces.
5+Kil conditioned and continuously fed into 9 colloid mill (MK-Z-10, Masuko Sangyo Manufacturing).

Processed fibrous soybean products with an average fiber count of 5 to 20 from the outlet (
1.8 kg of moisture (42 weight x) was obtained.

Cut lean pork block meat into cubes (approximately 3 CIl) and steam in a retort pot at 120℃ for 20 minutes. After cooling, it was put into p-tooth mixer and mixer to obtain 1.4 kg of fibrous minced meat.

The above fibrous soybean processed product 1.4141 and minced pork meat 1.
Put 4 kg into a pot with a stirrer, add 50 g of Hyflex Bork R-1 (Bork flavor seasoning, manufactured by Shikinichi Yakuhin Kogyo),
L soybean oil 500m, Mashishirube M (fermented seasoning liquid, manufactured by Shikinichi Pharmaceutical Industry) 100m, sugar 200g, sodium glutamate 5g, Ribotide (nucleic acid seasoning, manufactured by Shikinichi Pharmaceutical Industry) 0
．． Add 5g of seasonings and boil on a platform over low heat until the water content reaches approximately 20% by weight. 1.9kg of denbu-like food is prepared.
Obtained nine (this invention area).

Commercially available branched and tufted soybean fibers were coarsely cut using a silent cutter, the fiber length was adjusted to 5 to 20 mm, and 0.5% of bicarbonate of soda was added to the fibers. 9 (control group).

Compared to the control group, the denbu-like food of the present invention blends well with pork fibers in appearance and has a natural feel, and the texture is soft and smooth without any strange feeling, and it also feels better than the control group. No soy odor was observed at all.

Example λ 1 kg of whole soybeans was soaked in tap water for 2 hours to reduce the water content to 39% by weight, and then passed through the same colloid mill as in Example. The obtained nine fibrous processed soybean products were heated with steam for 5 minutes, centrifugally dehydrated, and dried in a ventilation dryer at 60° C. for 1 hour to obtain 700 g of dried products. Using cod as a raw material, prepare 9 fibrous minced meat (dry product) according to the usual method, 700 g, L soybean oil 10,100 g.
A seasoning liquid consisting of O, 300g of sugar, 200st of mito, 2g of sodium glutamate, and 1000g of water is mixed with the fibrous soybean processed product and roasted while stirring to prevent it from burning to produce a denbu-like food with a water content of 20% by weight. Got nine.

The ice crystals have a natural appearance, flavor and texture, and are delicious with no soy odor at all.

Claims (1)

[Claims] A method for producing a denbu-like food, which comprises adjusting the moisture content of soybeans to 30 to 60% by weight, and then reducing the moisture content of soybeans to 30% by weight or less.