JPS5955153A - Food obtained by using agar as base and mixing meat thereto, and its preparation - Google Patents

Abstract

PURPOSE:To obtain a food having unique taste and containing meat mixed homogeneously with agar base in a hardly separable state, by using an agar gel as a base, mixing softened meat thereto, and forming the semi-solid or semi- fluid mixture to a desired form. CONSTITUTION:One or more kinds of meat such as beef, pork, chicken, etc. are cut to fine pieces, and made to granular or flaky state. The meat is then mixed with a protease and stirred to soften the meat. Powdery agar is heated in a desired amount of water, the solution is maintained at 70-80 deg.C, 40-60wt% of the above softened meat is added to the hot solution, and the mixture is stirred for 30-90min under heating. The obtained solution is poured into a desired mold, and quenched to about 5 deg.C to effect the gelatinization of the agar gel and obtain a formed product. The softened meat can be replaced by bouillon, meat powder or their synthetic imitations.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a food product containing agar as a base and mixed with meat, and a method for producing the food product.

Agar is used in many ways for food processing and confectionery. Since it is produced from the seaweed Amakusa, its protein is a vegetable protein, and when it is based on agar, its moisture content typically reaches about 60-98%.
It has the property of extremely high water retention capacity. Therefore, in conventional foods based on agar, for example, plant foods with a relatively high water retention capacity such as adzuki yokan, chestnut yokan, and strawberry jam, or milk proteins such as pudding and jelly, are combined with agar. Usually, it is mixed with the agar base, which allows the two proteins to fuse together and adapt to the water content of the agar base.

In other words, if meat is simply mixed into the agar base, the meat protein will not easily fuse with the vegetable protein in the agar, resulting in a taste that is dull, and the water retention capacity of the meat will be lower than that of agar. They are extremely small and their hydrophilic groups are also different, so when the strained meat is used as a product, the meat does not adhere well to the surrounding agar base, leaving small lumps of meat separated from the agar penis, resulting in a product It lacks good mating properties and smoothness.

The present invention solves the above-mentioned drawbacks when meat is mixed with agar base, and the meat is well-fused to the surrounding agar base without separating, thus improving the texture. The object of the present invention is to provide a food product in which meat is mixed into a base of agar that is smooth and has a unique taste, and a method for producing the food product.

The meat used in the invention is beef and horse meat.

Pork, meat such as mutton, poultry meat, or various types of fish, and one or more of these may be used. Note 1
It is also possible to use meat juice bouillon, meat juice concentrated extract, and meat powder made from the above-mentioned meat, and in this case, these synthetic meat juices and meat powder products are included. Ru.

The food according to the present invention is characterized by having granular, flaky or pasty meat mixed in a fused agar gel dissolved with a required water content, and mainly consists of: Depending on the water content of the agar base and the degree of softening of the meat, it can be made into foods such as oatmeal, water oat, jam, jelly, pudding, and paste, and the manufacturing method will be explained below. .

First, one or more of the meats mentioned above are cut into granules or flakes, and then the protein-degrading enzyme protease is added to them.
．． 3 to 1.0% by weight is mixed in, stirred thoroughly and left at its optimum temperature of around 50C, and the meat pieces are softened by the action of proteolytic enzymes. The degree of softening can be appropriately selected depending on the type of product to be manufactured, from a level where meat solids are observed to a paste-like state in which meat solids are completely dissolved.

After that, the fat that has risen to the surface of the tenderized meat over time is removed, and 0.1% by weight of a coloring agent such as nicotinamide, about 10% by weight of a flavoring agent, and about 5% by weight each of soybean protein and egg white are added. Add the tenderized meat and stir well.

In addition, the base agar substrate was prepared by adding 85 to 98% water to 0.5π30% powdered agar and soaking it for about 1 hour, and then adding 85% to 98% water. 90
Heat at ℃ for about 30 minutes to obtain a solution.

Next, this agar solution is heated to about 70-80C, and the above-mentioned softened meat is added to it, preferably at a rate of 40-60%.
Add to the boiling water and heat for about 30 to 90 minutes while stirring well. This heating and stirring sterilizes general bacteria living in the tenderized meat.

At the same time, the softened meat protein is wrapped in soybean protein and egg white, which binds to the colloidal particles of the agar matrix, and while maintaining this bonded state, it solidifies and bonds well through heat denaturation. At the same time, water separation from the flesh in such a bonded state is also prevented. In addition, if the amount of softened meat added exceeds or is less than the above ratio, the bond with the base agar matrix may be broken, so it should be added as much as possible within the above range. is desirable.

After the above steps are completed, the agar solution mixed with the softened meat is poured into a predetermined mold container, and rapidly cooled to about 5C to solidify the agar gel to obtain a molded product.

In addition, in the above-mentioned process, by adjusting the water-containing bottle of the agar substrate used as the base and the softening degree of the meat, it is possible to obtain a yokan-like shape as shown in the examples described later.

Semi-solid food in paste form, canned water, and jam.

It can be made into semi-liquid foods such as jelly or pudding.

In another embodiment of the present invention, meat juice bouillon, meat juice concentrated extract, meat powder, or imitation synthetic substances thereof may be substituted for the tenderized meat, and in this case, these may be directly added to the agar. Add to the solution.

As mentioned above, the manufacturing method of the present invention is to soften meat in the form of granules or flakes, add soybean protein and egg white, add this softened meat to an agar solution, stir and heat, and convert the meat protein into soybean. The meat protein is wrapped in protein and egg white, and the meat protein is bound to the colloidal particles of the agar matrix through this, and the meat protein is thermally denatured so that it solidifies while maintaining its bonded state, so the meat has a low water-holding capacity. However, it is bonded to the agar base (in a fused state) without syneresis,
In addition, since the meat contains a certain amount of water, which prevents syneresis, its taste and flavor are well compatible with water-soluble agar gel, and there is no foreign taste even on the taste soil, making it possible to create foods with a fusion taste and flavor. Is there an effect that can be manufactured? In addition, since the food according to the present invention is stored in a state where the meat is fused to the agar base, the meat does not separate from the agar base and stand out, giving it a smooth appearance. When made into a paste, the texture becomes even finer, and the pale taste of water-soluble raw agar gel matches well with the umami components unique to meat, providing an unprecedented taste. It has the effect of having an extremely mellow texture.

Next, two specific examples of the present invention will be shown for each case.

Example 1. (Example of manufacturing a sheep-shaped semi-solid product) (a)
Meat (for beef stool, diameter 1Cη) 500g
40g sugar
20g salt
soy protein 100
g Egg white
50g Color former (nicotinamide)
0.5g (b) Powdered agar
50g water
500g The degree of tenderization of the meat in this example was such that approximately one-half of the meat solid content remained. The product became a semi-solid substance resembling a sheep cake, and the surrounding portions of the melted meat solids remained smoothly attached to the agar gel, and were observed to be scattered throughout the agar base.

Example 2 (Production example of jam-like semi-liquid food) (a) The blending ratio of softened meat was the same as in Example 1 above.

(Town) Powdered agar 100g
Water 900g In this example, the degree of tenderization of the meat is further advanced and the meat solids content is approximately 5.
I left about 1/2 of the amount remaining.

The product had a jam-like semi-fluidity, and most of the melted meat solids were wrapped in agar gel, and it swelled in that state.

Example 3. (Example of manufacturing paste food) (a) Soybean protein 150g Egg white
100g and other details were the same as in Example 1.

(Machi) Powdered agar 50g Water 400g In this example, the meat solids were softened and melted until they became paste-like without leaving any original shape. In this case, the product has a finely textured fiber composition.
In addition, a paste-like product was obtained in which the meat fibers were dispersed in the agar base. In addition, the texture when chewing the meat had disappeared.

The taste and flavor of the food products according to each of the above Examples are mellow in texture because they are based on water-soluble agar gel.

The watery, light flavor combined with the unique umami taste of meat made it unique.

Example 4 (Production example using meat juice and meat powder) (a) Meat juice bouillon 100g Meat powder
300g sugar
30g salt
30g starch syrup
20g soy protein 50g
Egg white 50g (ro)
Powdered agar 100g water
700 g The product according to this example had an appearance consisting mostly of agar gel, and was pudding-like with a taste and odor plus a meaty taste and odor.

Patent applicant Teruo Furuhata Agent Patent Attorney Katsuyamado

Claims (4)

[Claims] (1) A food containing meat mixed with agar based on agar gel, which is characterized by having agar gel as a base with a predetermined water content, mixed with softened meat, and molded into the desired shape in a semi-solid or semi-fluid state. . (2) A food product prepared by mixing meat with agar based on the agar according to claim 1, which is mixed with meat juice, concentrated meat juice extract, meat powder, or imitation synthetic substances thereof. (3) Soften small pieces of meat to the required degree of softening with a proteolytic enzyme, and heat the agar solution obtained by adding the required amount of water to powdered agar and heating it to 70 to 80C. Keep it. 40 to 60% by weight of the above-mentioned softened meat was added to this and heated for about 30 to 90 minutes while stirring well, and then,
A method for producing a food mixture of meat and agar based on agar, which is characterized by pouring into a predetermined mold container and rapidly cooling to around 5C to solidify the agar gel and molding. (4) Adding meat juice, concentrated meat juice extract, meat powder Song, or imitation synthetic substances of these to the agar solution.A food prepared by mixing meat with an agar-based agar according to claim 2. Production method.