JPS60118149A - Preparation of processed food of meat taste with fibrous structure - Google Patents

Abstract

PURPOSE:To obtain the titled food having tissue similar to that of meat product of its own and flavor at low utility cost, by adding a specific amount of meat, etc. to wheat protein, etc. to give a hydrous blended material, heating it in a dry atmosphere at specific humidity and temperature. CONSTITUTION:(A) 50-95pts.wt. wheat protein (preferably raw gluten, active gluten) alone or mixture of it and other vegetable protein (preferably soybean, maize, etc.) is blended with (B) 50-5pts.wt. meat (preferably animal meat such as beef, pork, etc., fowl such as chicken, etc., whale meat) and/or cooked food with meat flavor (preferably meat extract, fats and oils, etc.), to give a hydrous blend. It is heated in a dry atmosphere kept at 75-100% relative humidity at 85-120 deg.C, prepared by mixing atmosphere alone or a mixture of it and an inert gas with steam, to give the desired food.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a round-flavored processed food with a fibrous structure, the main component of which is wheat protein alone or a blend containing other vegetable proteins.

Meat-flavored foods using wheat protein have been known since ancient times. Meat-flavored foods utilize the unique physical properties of gluten, that is, the network structure derived from glutenin. As for the structure, as soon as welding occurs due to heating, it is not only difficult to create a fiber structure similar to natural meat tissue, but also it is difficult to say that the state of the two-tie 11 and four sides is still satisfactory.

The present invention is capable of obtaining a structure and texture extremely similar to the structure peculiar to meat products due to the fibrous properties that take advantage of the network structure of the white matter at a low two-to-one cost. The present invention provides a novel manufacturing method that enables the production of purely plant-based, round-flavored processed foods without the addition of .

That is, the present invention adds 50 to 5 parts by weight of meat and/or meat flavor adjuster to 50 to 95 parts by weight of a mixture containing wheat protein alone or other vegetable proteins to form a water-containing kneaded product,
The water-containing kneaded product is mixed with air alone or mixed with an inert gas and steam is added to the air, and the mixture is hoeed and heated in a dry atmosphere at 85 to 120°C with a relative humidity of less than 75 to 100%. The content is a method for producing a processed meat food having 114 continuous fibers.

The meats used in the present invention include bitter meat such as beef, pork and mutton, and poultry meat such as chicken, turkey, and duck meat, and chicken meat such as chicken meat, turkey, duck meat, etc. However, if you are aiming for healthy food, exclude meat,
The fats and oils are also vegetable-based, and it is possible to adjust the flavor with extracts. In addition, meat extract, meat flavor, meat enhancer-1 oil and fat, yeast extract = HAP% to improve appearance, palatability, texture, etc.
HVP, spice vh 61 types or a combination of two or more types can be used.

Furthermore, flavoring is not limited to the meat flavor preparation described above, and does not preclude the use of commonly used seasonings. Furthermore, it is possible to create a richer variety of flavors by adding pigments and polishing agents to improve the appearance, starch to improve the texture, and nuts and aromatic vegetables to further improve palatability. , a meat-flavored processed food with a novel fiber structure can be obtained.

When making the water-containing kneaded product (hereinafter referred to as kneaded product) in the present invention, depending on the target physical properties of the kneaded product, a reducing agent and a protease may be used as appropriate (C) may be adjusted by adding glutamate, etc. It's not a hindrance.

The present invention [herein, 50 to 95 parts by weight of a combination of wheat protein alone or other plant proteins, meat and/or
or 50 to 5 parts by weight of the meat flavor adjustment product are kneaded to form a kneaded product.The above blending ratio is within a preferable range that provides sufficient meat flavor and has a good fiber structure. Within this range, the strength of the wind 1142, the softness of the texture, and the hardness can be adjusted.

The contaminant has a moisture content of about 40 to 80 qJ%.1. ,
, and sent to the next spreading process. At this time, the kneaded material may be extruded into a column from a cylindrical nozzle, or may be extruded into a sheet from a nozzle having slits, and the width and thickness are adjusted during the spreading process. During the rolling process, the thickness is 4 to 20 ryyn and the width is 100 to 1000 rrtm.
It is shaped into a continuous seam I, and is stretched by about 2.5 times or more to impart directionality to the tangled fiber structure. The directional belt-shaped sheet then enters the next heating process.

One of the characteristics of the heating step in the present invention is that there is little loss of added flavor, and it is an effective heating method especially in formulations that do not contain meat. In the heating of the present invention, water vapor is mixed with the atmosphere so that the relative humidity is less than 75 to 100%, and a heating device that can be used in a so-called dry atmosphere and whose temperature can be adjusted to 85 to 120°C is used. It is characterized by

Atmospheric conditions in the heating equipment include heating temperature of 85 to 120°C and relative humidity of less than 75 to 100%.The type of meat to be mixed, the presence or absence of meat, the texture and shape of the target product, especially the setting conditions. It is possible to respond by changing it. For example, if you want to have a texture like chicken, use a low temperature range, and if you want to make a product with a hard texture like Ame 11 Riki's beef jerky, use a high temperature range. You can choose things.

If the above-mentioned compounding ratio and atmospheric conditions in the heating device are exceeded, continuous production will be disrupted, frequent cuts will occur, and the moisture distribution of the sheet will become uneven, which will adversely affect the appearance and texture of the product. This results in the inability to obtain the desired product.

A feature of the heating process of the present invention is that it can easily respond to differences in physical properties and changes in physical properties of the kneaded product.In other words, when heating with heated water or a heated salt solution, the kneaded product becomes very soft or In the case of brittle physical properties, the structure may become distorted during heating and damage may occur, resulting in 72-L/1. However,
In the present invention, there are few restrictions due to physical properties, and it can be applied to a wide range of physical properties, and compared to normal wet heat yxI heat using water vapor, there is less moisture transfer to the sheet due to dripping, so it is possible to control the elongation of the belt-shaped sheet. There is also easily 1゛. Furthermore, in order to stabilize the flavor, it is also possible to increase the proportion of nitrogen gas in the atmosphere and heat while suppressing oxidation when a substance that is easily oxidized is blended. In order to further improve the fibrous properties of the product, stretching during the heating process is necessary, and a more favorable effect can be obtained especially by carrying out the stretching in multiple stages. Stretching by 3 to 15 times including the stretching step is a desirable range in consideration of productivity.

The belt-shaped sheet that has undergone the heating process is sent to the next drying process via a seasoning tank if necessary. In the drying process, it is desirable to have an apparatus that can dry the sheet in a uniform state and dry the sheet to a moisture level that suits the purpose.

The belt-shaped sheet that has undergone the drying process is processed into, for example, a beef jerky-like strip type, a stick shape, a sash shape, etc., depending on the product form. In addition, if you are aiming for a healthy food, you can add meat flavor adjusters such as Meat Enhancer 1 Soybean Extract without adding meat quality.
Furthermore, it is also possible to make pure plant-based health foods using vitamins, minerals, natural pigments, etc., making it possible to create a variety of flavors.
It is possible to provide an internally processed food with a fibrous structure that fully meets the expectations of the food industry as a completely new processed food that has a flexible structure and shape.

Next, the present invention will be described in detail based on Examples, but the present invention is not limited thereto.

Example 1 Raw gluten 60 1q) Soybean isolate protein 1O Starch (wheat) 5 Beef 10 Beefex 5 Beef flavor I NaC/ 3 Natural coloring 0.5 Spice 1 A mixed substance with about 50% water content was prepared using the above composition, It was extruded from a non-null with a slit thickness of 10 m and a width of 500 B, and then subjected to a stretching process, and after being stretched approximately three times as much, it was sent to a 7XI heat process. In the heating step, the atmosphere in the apparatus was set at 105° C. and relative humidity 85%, and the strip-like sheet was stretched twice in the first stage and further twice in the second stage, and heated for about 6 minutes. In order to obtain a hard texture, the temperature was set high and the time was also set to 6 minutes.

Next, in the drying process, after drying to a predetermined moisture content, it is cut into sheet pieces and processed into strips with a width of 2 (1) and a length of 10 m.
Approximately 80 kQ of beef jerky type fibrous meat-flavored processed food with 20% water content was obtained.

Implementation I2 Raw gluten 80 (kg) Starch (wheat) 2 Spices 3 Beefex 5 Beef flavor 0.1 Meat enhancer - 0.2 Smoke flavor 0.1 Natural coloring 0.1 KCl 1 Kneading with about 65% moisture according to the above composition The material was adjusted, extruded through a nozzle with a slit thickness of 10 mm and a width of 50 mm, placed on a spreading process, and then stretched approximately three times as much as before and sent to a heating process. During the heating process, the equipment atmosphere is set to 95°C and 90% relative humidity.
The strip sheet was stretched 1.5 times in the first stage and further 3 times in the second stage, and heated for about 10 minutes. Next, in the drying process, it is dried to a predetermined moisture content and then cut into sheet pieces, which are processed into strips with a width of 20 and a length of 1 (11), and are made into strips of beef jerky type fibrous meat-flavored processed food with a moisture content of 20%.
I got kg.

A sensory test was conducted on the meat-flavored processed foods obtained in Example 1 and Example 2 and commercially available beef jerky, and -
The results shown in Table 1 were obtained.

Table 1 In the above table, the flavor and texture were evaluated by 20 panelists (10 male and female), and the number of people who felt it was most preferable was written in the numerator. It is clear from the evaluation results that both the meat-containing product of Example 1 and the pure vegetable content of Example 2 are significantly superior to commercially available beef jerky products.

Example 3 Active gluten 20 (A:g) Chicken wings 20 Yeast extract I HAP (animal protein hydrolyzate) 0.5 M5G (sodium glutamate) 0.5 Soy sauce 1 Sugar 1 Water 60 Fresh yeast 2 Safflower oil 5 Above A mixed material with a water content of 70% was prepared by blending, extruded through a nozzle with a slit thickness of 15 mm and a width of 800 mg to form a belt-shaped sheet, which was put into a spreading process, stretched approximately twice as much, and sent to a heating process. In the heating process, 1/2 of the amount of nitrogen gas is mixed with the amount of air being fed into the device, and the temperature is 90°.
While maintaining the C5 relative humidity at 90%, the first stage was heated 1.5 times,
In the second stage, the film was heated for about 12 minutes while being further stretched 3 times.

Next, it is transferred to the drying process and dried to a predetermined moisture content, and the strip-shaped sheet is cut to an appropriate length.Then, it is stretched to about twice its length using an L machine, and then processed into squid shapes using a tearing machine. Approximately 4 (l) chicken-flavored processed foods with
I got kg.

Example 4 Raw gluten 5 (l Ikq) Beef 25 Pork 5 Mutton 5 Starch 4 Spices 2 Natural coloring 0.5 Salt 1.0 A kneaded material containing about 60% water was prepared using the above formulation. It was extruded from a 600txw nozzle, put on a spreading process, stretched about three times as much, and sent to a heating process. In the heating step, the atmosphere in the apparatus was set at 110° C. and 95% relative humidity, and the strip sheet was stretched twice in the first stage and further 1.5 times in the second stage, and heated for about 3 minutes. Next, in the drying process, after drying to a predetermined moisture content, it is cut into sheet pieces 1
After hanging it on the squid cutting machine, cut it into about 4m width.

Approximately 50kl of fibrous meat-flavored food processed into squid shape)
I got it.

Claims (1)

[Scope of Claims] (2) Adding 50 to 5 parts by weight of meat and/or meat flavor adjuster to 50 to 95 parts by weight of wheat protein alone or a blend containing other vegetable proteins to form a water-containing kneaded product; 1. The water-containing kneaded material may be exposed to the atmosphere alone. JJ is characterized by mixing water vapor in the atmosphere mixed with an inert gas and heating it in a dry atmosphere of 85 to 120 °C with a relative humidity of less than 75 to 100%. . A method for manufacturing edaen-flavored processed foods. 2. The production method according to claim 1, wherein the wheat protein is selected from raw gluten, activated gluten, and mixtures thereof. 3. The production method according to claim 1, wherein at least one type of other vegetable protein is selected from various types of proteins such as isolated proteins and concentrated proteins of soybean, cottonseed, corn, peanut, and leaf protein. 4. Claim 1 in which the inert gas is nitrogen gas
Manufacturing method described in section. 5. The manufacturing method according to claim 1, in which the meat is selected from bitter meat such as beef, pork, horse meat, mutton, poultry such as chicken and turkey, and a small amount of domestic meat (both of which are selected from one type. 6. ll [ The preparations include meat extract and meat flavor.
The manufacturing method according to claim 1, wherein at least one kind is selected from yeast extract, HAP, HVP, and spice.