JPS60184357A - Processing of meat-like protein raw material - Google Patents

Abstract

PURPOSE:To prepare a fried food, preventing the collapse of the raw material, loss of the taste, and the mutual agglomeration of the material to form a block, by frying a thermally agglomerative meat-like protein raw material at a temperature lower then a specific temperature, and if necessary, continuing the frying treatment at or above the temperature. CONSTITUTION:A water-containing fibrous protein, structural protein or a protein-containing slurry is fluidized by heating under pressure, and transferred through a flowing path and a retaining region to a nozzle to obtain a protein raw material having the shape of a meat block. The material is shaped to a size of a piece of meat having a side face with an area of about >=0.25cm<2>. The piece is fried at <=140 deg.C, and if necessary, fried by raising the temperature from a low level (<=140 deg.C) gradually stepwise or continuously to a higher temperature.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for frying a heat-adhesive meat-like protein material. That is, the present invention provides a frying method that does not cause particles to scatter or adhere during frying.

(Prior art) As methods for frying, there are known methods of heat treatment using oil, fat, etc. as a medium, such as frying with oil, margarine, butter, etc. (hereinafter referred to as oil and fat, etc.), and heating in oil. There is. The frying temperature for these is usually about 180°C, and generally 150 to 200°C.

(the purpose) The present inventors investigated frying processing of meat-like protein materials.

The present inventors first investigated frying treatment with the aim of sufficiently promoting heat denaturation of a meat-like protein material belonging to structural proteins and the effect of a film action of a water-insoluble medium such as oil or fat.

However, at a temperature of about 180° C., which is a general frying condition, the meat-like protein material has encountered problems such as scattering in the oil, adhering to the wire gauze of the fryer, or adhering to each other to form clumps.

Therefore, as a result of conducting research to solve this problem,
We have found that when fried at a low temperature of 140°C or lower, the meat-like protein material can be easily fried without scattering in the oil, adhering to the wire gauze of the fryer, or adhering to each other to form clumps.

Furthermore, if the meat-like protein material is once fried at a low temperature of 140°C or less and then fried at a temperature exceeding 140°C,
It has been discovered that it can be fried without scattering in the oil, sticking to the wire mesh of the fryer, or sticking to each other and forming clumps.

On the other hand, similar studies were conducted on other meat-like protein materials, such as fibrous protein and tissue protein. The results showed that fibrous proteins were similar to structural proteins. However, textured proteins tend to have fewer adhesion problems even when fried at temperatures exceeding 140°C. This is because tissue proteins are usually produced under high temperature and pressure heating in a state with relatively little water content, and have a lower degree of thermal denaturation than fibrous proteins and structural proteins, which are produced in a state with a lot of water content. I surmised that this was due to the high price.

Based on the above findings, we have completed the present invention.

(Structure) The present invention provides (1) a method for processing a meat-like protein material, which is characterized by frying the heat-adhesive meat-like protein material at a temperature of 140°C or lower, and (2) a heat-adhesive meat-like protein material. 1 protein material
This is a method for processing a meat-like protein material, which is characterized by frying at a temperature of 40°C or lower and then frying at a temperature of over 140°C.

Heat-adhesive meat-like protein materials refer to materials that scatter, adhere to the wire mesh of a fryer, or adhere to each other when fried at temperatures exceeding 140°C.

Heat-adhesive meat-like protein materials include, for example, among meat-like protein materials, fibrous proteins, structural proteins, and proteins processed from these (in particular, meat-like protein materials using emulsions whose main components are protein, oil, fat, and water). The protein raw materials are mainly oilseed proteins such as soybean protein, vegetable proteins such as wheat protein, animal proteins such as fish meat protein, livestock protein, etc. It uses one type or a combination of two or more types of coagulation proteins. Fibrous proteins, structural proteins, etc.
It usually exists in a water-containing state (often neutral or acidic) and can be fried as is or after pl+ adjustment. When these meat-like protein materials are used for cooking or as food materials, they are the size of a piece of meat and have a surface area of 0.25 mm.
CJ or more, preferably 1 c + I1 or more). For example, after the protein-containing slurry is heated under pressure and made to flow, there is a retention area (cross-sectional area wider than the flow path,
For example, a block meat-like protein material can be produced by being introduced through a block meat-like protein material (having a wall oriented to intersect with the direction of the flow path and an outlet). In this case, the protein-containing slurry has a water content of 65 to 95% by weight (hereinafter referred to as %) (preferably 65 to 76%), a pH of 4 to 6, and a water content of 50% or more (
The slurry dry solid contains a protein raw material (dried solid), and the manufacturing conditions are 105-170°C (preferably 130-170°C).
It is produced under pressure and heating at 160° C.) through a retention area with a cross-sectional area that is 5 times or more the cross-sectional area of the flow path.

For frying, a temperature of 140° C. or lower is appropriate. Preferably, the temperature is 110°C or higher. Various heat-adhesive meat-like protein proteins can be fried without scattering, adhering to wire mesh, or adhering to each other.

If you suddenly fry the food at temperatures exceeding 140℃,
Protein materials with a low degree of thermal denaturation, such as fibrous proteins, structural proteins, and these processed proteins, are heated to high temperatures in a high moisture state, so the proteins may melt, scatter, or stick to wire mesh. Adhesion to each other is considered to be harmful.

After frying at a temperature below 140℃, 140”C
When fried beyond this point, they can be fried without falling apart, sticking to the wire mesh, or sticking to each other.

The protein material undergoes further heat denaturation and becomes a strong structure.
Effects such as making it difficult to get spots on the food and making it difficult to remove the flavor if it is seasoned are brought about.

When meat is simply fried at a low temperature of around 140°C, it easily loses its flavor or produces an oily odor, but the characteristic phenomena of these meat-like protein materials are due to the differences in their raw materials and structure. It is presumed to have originated from

The fats and oils used in the frying process are not particularly limited, and a wide variety of known fats and oils such as edible fats and oils of animals and plants, processed fats and oils thereof, and 0/-emulsions can be used.

As the frying device, known fryers such as single tank, double tank, multi-stage, continuous fryers, and other known frying devices can be used. In the case of a multi-stage or continuous frying apparatus 6-, it is preferable to start at a low temperature of 140 DEG C. or less and gradually raise the temperature to a higher temperature by providing a stepwise or continuous temperature gradient.

(Example) Embodiments of the present invention will be described below with reference to Examples.

Example 1 (Method for producing meat-like protein material A) Add 10 times the amount of water to low-denatured defatted soybeans, extract the protein, remove Okara components, add hydrochloric acid, and wash the resulting curd once with water. By dehydrating, the solids content is reduced to 30%,
An acid precipitated curd with a protein content of 92% per solid was obtained. Mix 100 parts of this acid-precipitated curd solid, 15 parts of palm oil, and 9 parts of Beefex, and reduce the water content to 72% using tap water and pl+4.8 using 4N sodium hydroxide.
A protein-containing slurry was obtained. This was fed under pressure to a pipe heat exchanger (inner diameter 4mmφ, length 24m) and heated to 155°C.
through an orifice (1.3 mm φ).
It was discharged into the entrance of an L-shaped tube with an inlet pipe diameter of 40 mmφ and an outlet pipe diameter of 25 mmφ, and was allowed to stagnate inside, to intermittently obtain a soft block-shaped protein material having an average diameter of 20 mm×100 mm from the outlet. It had a dense structure and internal texture. Let this be A.

(Seasoning treatment) The above A was adjusted to pH 6 using a 0.5% sodium carbonate solution.
8, then soaked for 2 hours in a seasoning solution consisting of 10 parts of salt, 40 parts of sugar, and 30 parts of seasoning (soy sauce, MSG, etc.).
Seasoned.

The seasoned A was fried using salad oil under the temperature conditions shown in Table 1 below. At this time, the flavor and texture, the degree of flavor removal when boiled for 2 minutes in 0.5% saline solution after frying, and the degree of adhesion to wire mesh etc. were examined.

Table-1 1303 minutes ○ ○ △ 1503 minutes ○ ○ △ Adhesion 1803 minutes △ △ ○ 〃 ○ means good flavor, firm texture, and no taste loss.

△ means that the flavor is slightly oily or slightly burnt, the texture is slightly weak or the texture is coarse, and the taste is slightly lacking.

× means that the taste is lost.

(The same applies to Table 2) At temperatures above 150°C, phenomena such as scattering in oil, adhering to the wire mesh of the fryer, and adhering to each other were observed. 180
At temperatures above °C, a burnt and fragrant flavor occurred.

By gradually frying at a temperature of 140°C or lower, the protein coagulation effect of heating and the film-forming effect of oil work synergistically with the evaporation of water, making it possible to obtain a meat-like protein material that does not easily lose its flavor. I inferred that it was done.

Comparative Example 1 Commercially available pork and chicken meat were fried in the same manner as in Example 1. The results are shown in Table 2 below.

In the case of meat, in contrast to meat-like protein materials, at temperatures below 180°C, the flavor tends to remain oily, the texture is soft, and the taste tends to be easily lost.

The higher the temperature of frying, the better the results showed.

Table-2 Temperature Time Flavor Texture Taste Remarks 130℃ 5 minutes
△ △ × 150°C for 5 minutes △ △ △ 180°C for 5 minutes ○ ○ ○ Example 2 Seasoned A obtained in the same manner as Example 1 was first heated to 125°C.
After gradually frying at 1.5 minutes at 180°C, it was further fried for 1 minute.

Even at 180° C., there was no adhesion phenomenon as seen in Example 1, and a meat-like protein material with a strong structure and a taste that did not easily come off was obtained.

This is different from rapid oil heating at 180°C, but by heating oil at a temperature of 125°C, the moisture inside the meat-like protein material 10 evaporates, and its structure becomes stronger. Even when oil is heated to ℃, the protein does not melt, and its structure becomes even harder.
It is presumed that the seasoning ingredients are firmly fixed inside, and this, combined with the oil film-forming effect, brings about the effect that the taste does not easily escape even under harsh cooking conditions.

Application Example 1 Commercially available pork, chicken, seasoned A obtained in the same manner as in Example 1 (referred to as 1), and seasoned A obtained in the same manner as in Example 2 (referred to as 2) were used in a stew dish. I tried it. 2
Type 1 was the least likely to crumble when cooked and cause the least amount of flavor to fall out, followed by type 1, which was better than commercially available pork and chicken in terms of breaking down and flavor.

(Effects) As described in detail above, the present invention enables a method of frying a heat-adhesive meat-like protein material.

Patent applicant: Fujishi Oil Co., Ltd. Agent Kiyoshi Kato 11- Riri n

Claims (2)

[Claims] (1) A method for processing a meat-like protein material, which comprises frying a heat-adhesive meat-like protein material at a temperature of 140° C. or lower. (2) A method for processing a meat-like protein material, which comprises frying the heat-adhesive meat-like protein material at a temperature of 140°C or lower and then frying it at a temperature exceeding 140°C.