JPS59125849A - Preparation of processed food of cattle or fish meat - Google Patents

Abstract

PURPOSE:To prepare a processed cattle or fish meat product, having excellent workability, giving the excellent feeling of meat grain and juiciness to the mouth, and having improved palatability, by denaturating the protein of a vegetable protein emulsion curd, and using the curd as a part of the raw material. CONSTITUTION:In the preparation of processed foods such as ham, sausage, KAMABOKO (boiled fish paste), etc. from cattle or fish meat, the vegetable protein emulsion curd obtained by emulsifying the vegetable protein such as soybean protein, wheat gluten, etc. together with oil or fat and water, is denaturated by freezing or heating. Denaturated curd is added to the raw meat at a weight ratio of (80-10):(20-90).

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a processed meat or fish food with improved workability and texture by using a vegetable protein emulsion card that has been protein-denatured in advance.

Among the foods made from meat and fish, there are processed foods of the gods, such as...j..., sauce/...nobark, kamaboko, etc.

These processed foods are manufactured by mincing or catching log meat, kneading it with auxiliary raw materials, and then molding and heating it (for example, in the case of fish cakes, they have strong legs and elasticity. Some varieties are considered good, others have a soft texture with some variety, but in both cases, the texture is monotonous.

This trend also applies to other processed meat and fish foods.

On the other hand, plant proteins are widely used in meat and fish foods for the purpose of increasing water retention and yield, and fortifying plant proteins. Examples of the use of plant proteins include infiltrating or adsorbing the plant protein into the tissue of meat (Japanese Patent Publication No. 55-26811), and adding and kneading it to minced fish meat (Japanese Patent Application Laid-open No. 50-46862). All of them have functions such as increasing storage stability, improving elasticity, and acting as meat glue substitutes, or actively changing the texture of ham, sausages, hamburgers, kamaboko, etc. It's not a thing.

In recent years, there has been a demand for more advanced utilization of fish meat, livestock meat, vegetable protein, etc., and in response to this demand, we have developed the ability to develop foods by using meat and vegetable proteins individually as well as by combining both. Shiruga is a traditional processed food such as ham, no sage, etc.
・There are huge challenges in breaking away from the established food image of hamburger, kamaboko, etc. and offering it as a familiar food.

The inventors of the present invention have conducted intensive research with the aim of obtaining a processed food with an unprecedented taste and superior flavor by using livestock meat or fish meat and combining it with plant protein. However, when vegetable protein emulsion curd is added to meat in its raw state with undenatured protein according to the conventional method, the curd absorbs the meat juices of livestock meat and fish produced by heating, resulting in a uniform texture, improving the texture of the meat and the meat grains. In contrast, in the case of curd that has been protein-denatured by freezing or heating, the curd's ability to absorb meat juices is suppressed, giving it a grainy texture.
I was delighted to learn that it can give you a unique texture.

The present invention has been completed based on this knowledge,
That is, in the production of food products based on livestock meat and/or fish meat, plant protein emulsion shore carts that have been freeze-denatured or heat-denatured in advance are mixed with other raw materials and processed. This is a method for producing processed fish food.

The vegetable protein emulsion card used in the present invention is obtained by emulsifying vegetable protein, oil, fat, and water using a conventional method, and the ratio of each raw material is preferably 1 to 1 of the vegetable protein, 1 to 4 of the oil, and 3 to 3 of the water. It is 8.

Examples of the plant protein include soybean protein, wheat gluten protein, etc., but it is preferable to use powdered soybean protein in the ladle.

Any type of fat or oil can be used as long as it is edible, such as soybean oil, corn oil, cottonseed oil, rapeseed oil, palm oil, beef tallow, liver fat, other animal and vegetable oils, and their hydrogenated fats and oils. The water to be combined with the vegetable protein and oil may be water, milk, soy milk, etc., as long as it can form an emulsified state. Note that it is not necessary to use an emulsifier as the plant protein has this function, but it may be added depending on the case, and other ingredients such as seasonings, fragrances, spices, etc. It is possible to add it as a component.

In the present invention, the protein of this plant protein emulsion card is denatured in advance by freezing or heating, and then the other original 1
Mix with.

Freeze denaturation is carried out by a slow freezing method, but specifically, the protein is denatured by passing through the maximum freezing zone (0 to -5°C) for 30 minutes or more, preferably 4 hours or more. Heat denaturation is preferably carried out at a temperature of 65°C or higher, or preferably at a temperature of 80°C to 90°C.
Do it with

The plant protein sesame curd that has been freeze-denatured or heat-denatured is shredded or minced into appropriate sizes and mixed with meat or fish meat that has been pretreated as required.

Meat and fish include beef, pork, mutton, chicken, white fish, red fish, and any other type. The heating ratio of car 1, livestock meat, and fish meat is 1 - 1 above meat 2 o ~ 9 o, and car 80 ~
The 100 weight ratio is 111, which is appropriate for the product, and the meat feels good.
It is preferable because it imparts a juicy feeling. This strange 1'L
Mixing with tM4 protein emulsion card significantly improves mixing workability compared to undenatured card.

The mixed product is then molded into a desired shape and subjected to treatments such as (1) freezing as is or after heat treatment, and (2) refrigerated storage after heat treatment. During molding, binders such as egg white, starch, bread crumbs, etc. may be added to the physical properties of the mixed product.

In addition, it is of course possible to add other supplements such as vegetables, cheese, beans, seaweed 4, II, etc., instead of using it as a tether.

The meat and fish meat processed food thus obtained by the method of the present invention is rich in grainy texture and juno texture, and can not only be provided as a product with a new texture different from conventional ham, no sage, hamburger steak, kamaboko')', fj. , Manufacture] In particular, it also has secondary effects such as ease of mixing emul/konryoku-1-1 and other original O-1 and high cost I/merit.

The present invention will now be further explained with reference to Examples.

Example 1 100 parts by weight of powdered soybean protein, 400 parts by weight of Zalata oil and 500 parts by weight of water were emulsified according to the usual procedure to prepare emulsion shore curd.

This emulsion card is heated to the maximum ice crystal zone (0 to -5℃).
The mixture was frozen at a speed of 6 hours passing time and then minced.

Using this frozen modified (1 card) and unmodified card as a control, 19 PI was mixed in two batches according to the following formulation, molded into an oval shape, heated, and then frozen.

By kneader mixing, it took 10 minutes for the control product to obtain a uniform mixture of Gensai I, whereas the product of the present invention was able to produce a uniform mixed material in 2 minutes.

○ Compounding composition of livestock meat products (A) Comparative product (B) Parts by weight of the product of the present invention Parts by weight Chicken meat (
minced) 44o Chicken meat (minced) 44
゜Undenatured curd (minced) 440 Frozen curd (
minced) 44° onion (sewing machine), +00
Onion (mijin) +00 seasoning fee
15 Adjustment O'1 15
The obtained two types of meat products were cooked in a frying pan as samples, and a well-trained taste panel 15
A sensory evaluation was conducted using the name. The results are shown in Table 1. Compared to the control, the product of the present invention had a stronger meaty texture and Juno texture, and was significantly preferred in terms of texture preferences.

※※※ There is a comfort difference with a risk rate of 0.1%※t
t 5 96// Example 2 A part of powdered soybean protein (100 parts by weight), 400 αM parts of lard and 3i parts by weight of water SOO were emulsified according to a random method to prepare an emulsion card.

Cono emulsion card as it is (Card A) frozen and denatured in 30 minutes passing through the maximum ice crystal zone (0 to 5℃) and the maximum 7 ice crystal zone (0 to 5℃) Using an engraving (with no changes to the contents and frozen amphoteric with a passing time of 6 hours (Card C)), the raw materials were combined according to the following formulation, molded,
It was heated and then frozen.

0 Mixture Composition of Meat Products The obtained 311t4A meat products were heated in a frying pan.
1. Use the one you have processed as a sample, and use it! If you use a well-trained taste panel of 10 people, you will be able to evaluate your senses using a ranking method.
N = valence fj. The results are shown in Table 2.

Shio side 3 Powdered soybean protein + 00 Q', ij part, salad oil 3
Using 1 part of oo@ and 600 parts by weight of water, the emulsion card was emulsified according to a conventional method.

Kono emulsion card was heated to 1b'A, 80°C, heat peelable card was heated to 11111'741, and as a control, unheated card was used. Raw materials were mixed according to the following formulation, molded into an oval mold, and heated. It was then frozen.

Engraving of the specification (no changes to the contents) Composition of fish meat products: Walleye Surimi 540 d', 1. jR; card 300 egg white 50 lees
Powder 1001jllll: Law
10 The obtained two types of fish meat products were processed and subjected to sensory evaluation using 15 well-trained taste panels. The results are shown in Section 3, and the product of the present invention was richer in graininess, juiciness, and 3, and was significantly distorted in texture than 1.

*〃 5% 〃Procedure supplementary JIIE
Yoshi (Method) % Formula % 1. Indication of the case Patent Application No. 228615 of 1982 2. Name of the invention Method for producing meat and fish processed foods 3. Person making the amendment Relationship to the case Patent applicant

Claims (1)

[Claims] In the production of foods made from livestock meat and/or fish meat,
A method for producing meat and fish processed foods, which comprises mixing a vegetable protein emulsion cart, which has been frozen or heat-denatured in advance, with other raw materials.