JPS60199351A - Production of hamburger like food - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] The present invention uses fibrous plant protein as the main raw material, and has a unique texture.

This invention relates to a method for producing hamburger-like food with extremely excellent flavor and cooking characteristics.

In recent years, there has been a worldwide shortage of animal protein, and it is thought that there will be a shortage in the future as well. On the other hand, soybeans, wheat,
It is thought that the supply capacity of vegetable proteins from peanuts, corn, sesame, cottonseed, etc. will be further increased. Therefore, various methods have been proposed for producing foods similar to livestock meat and processed products thereof using vegetable proteins as raw materials. Among these, various methods have been proposed for analogs made from plant materials that do not use animal meat, but these focus only on the structure of the raw material plant protein, and there is currently little research on the manufacturing method. It is.

For example, in order to impart the fibrous nature of meat to processed meat foods, a method has been proposed in which fibrous vegetable protein is used as the main raw material, fixed with a binder, and then seasoned and colored. On the other hand, when non-fibrous vegetable protein (i.e., powdered vegetable protein) is used as a raw material, it is known to mix it with oil, egg white, casein, or whey and water almost simultaneously, mold it, and heat it. Not too K. All of these methods are essentially the same as conventional methods for producing meat processed foods using livestock meat as raw materials, and the products obtained, especially those produced by the latter method, have good elasticity, smoothness, etc. The texture, flavor, and cooking properties are far from satisfactory.

The present inventors focused on fibrous vegetable protein among the raw material vegetable proteins, and developed a technology to deodorize the off-flavors of this material, such as soybean odor and glutinous odor, while remaining as much as possible in the whey material. As a result of intensive research on technology to achieve quality that does not crumble during cooking by improving thermal coagulation properties and elasticity through processing methods, we have found that we can produce products that are inexpensive and have improved flavor, taste, and texture. They succeeded in developing a hamburger-like food and completed the present invention.

That is, the present invention combines pressurized oil (B) and mirin (mirin) with fibrous protein (A) obtained by blending a dough obtained by adding water to a vegetable protein-containing substance and kneading it under heating and applying shear stress. A binder, onions and bread crumbs are added to the odor masked seasoned fibrous protein obtained by adding C) and heating at 50°C to 120°C, and the mixture is then molded and heated. This method makes it possible to obtain a food product that is extremely similar to hamburgers made from livestock meat in terms of texture, flavor, and cooking characteristics.

The fibrous protein used in the present invention is obtained by kneading a vegetable protein-containing substance with water, applying shear stress under heating to orient it, and then defibrating it. Here, the vegetable protein-containing substances include defatted products of oilseeds such as soybeans, proteins separated therefrom, and grain proteins (wheat gluten, corn gluten, rice protein, etc.).

Among these, the weight ratio of soy protein and wheat gluten is 82.
Preferably, the protein content is 40% or more in terms of solid matter. The amount of water mixed with the protein-containing substance can be varied over a wide range, and the optimum amount added depends on the type of vegetable protein-containing substance. Generally it will be about 20-65% by weight, more preferably 30-65% by weight, based on the dry matter of the total composition. Salt and other additives can be added as appropriate. Also, there is no problem in preheating the wires when cross-talking occurs. If salt is added, approximately 0.
It is 5 to 15% by weight, more preferably 1 to 10% by weight.

Next, when the obtained mixture is transported and subjected to shear stress in a thermoplastic state, it is easily and sufficiently oriented. The preferred heating temperature at this time varies from K depending on the type of raw protein-containing substance and the blending ratio of water and other additives, but it is usually 1.
00-200°C. In particular, a suitable fibrous protein can be obtained by lowering the heating temperature when the amount of added salt is small, and by increasing the heating temperature when the amount of added salt is large.

The pressure at this time should be at least the pressure necessary to move the mixture plasticized by heating, and the upper limit has a correlation with the heating temperature, but is usually 36 kg/cm.
The treatment is carried out at a pressure of 2 or less, preferably 7 to 25 kg/cm2.

After processing the mixture as described above, the pressure is released to obtain a sheet or rod. At this time, the terminal pressure and/or Controlling temperature is important to obtain good quality fibers.

A heating device or a screw is used as a means for applying shear stress while transporting the mixture while heating and plasticizing the mixture.

There are extruders equipped with a drive device, a nozzle, and a raw material input port. Specifically, as shown in the examples, an extruder is used that is equipped with a raw material input port, a screw attached to a drive device, a device for pressurizing and heating the raw material by a heating device, and a nozzle attached to an extrusion port. This is desirable. By using an extruder equipped with such a nozzle, the pressure and/or temperature at the end can be controlled, and high-quality fibers that do not substantially swell can be obtained. As shown in the examples, the temperature near the nozzle discharge end is desirably adjusted to be 20° C. to 60° C. lower than the center of the extruder.

The processed product obtained as described above is fibrous and has an excellent texture. Next, the fibrous protein is hydrated by adding 2 to 4 times as much water, or it is boiled within about 15 minutes and then drained to leave at least 1 part 2 of the whey fraction contained in the fibrous protein. A water-use fibrous protein is obtained by any of the following methods.

Thereafter, pressurized oil (B) and mirin (C) are added to the water-use fibrous protein (A). The blending amount of each component is 1 part of A, 0.005 to 0.1 part of BO, and 0.005 to 0.00 of CO.
．． One part is appropriate. After addition, the mixture is heated at 50°C to 120°C, preferably 70°C to 120°C, using a steam jacketed kneader or the like.
Mix for several minutes at a temperature of 00°C until the oil and mirin are thoroughly mixed. A binder is added to the obtained seasoned fibrous protein with masked off-taste and odor, and the mixture is mixed in a kneader or the like.

The binder is usually a non-fibrous vegetable protein and a thermocoagulable protein, used alone or in combination, and water is added to the binder to produce V4 using a mixer such as a Xylent cassoter or a crusher. At this time, oils and fats may be used within the range that does not impair its function as a binder.
Starches, seasonings, etc. can be added. Dough is obtained by adding peeled onions and bread crumbs to a substance obtained by adding and mixing a binder to the seasoned fibrous protein. Next, the dough is shaped. As for the molding method, various molding methods can be applied. For example, ■ a method in which dough is poured into a formwork to a predetermined thickness; ■ a method in which sheets are extruded into various shapes such as two cylinders, triangular prisms, and square prisms using an extrusion molding machine and then cut into appropriate lengths; ■Methods such as forming into ball shapes, oval shapes with a certain thickness, square shapes, etc. using a punching machine, and ■Methods of filling casing tubes. When this molded product is steam-heated in a steam chamber or the like or boiled in a boiling tank, a hamburger-like food product can be obtained by heating it on the surface.

By replacing part of the dough with livestock meat and/or fish meat, the operability when molding the dough is improved, and it is also easier to mold the dough using machines such as punching and extrusion molding machines. It can cover defects such as damage to the texture of the grain. The livestock meat and fish meat may be used alone or in combination, and the amount added is 0.03 to 0.5 per part of the dough consisting of seasoning fibrous protein, binding agent, onion, and bread crumbs.
section is appropriate. Normally, in the production of processed meat products and processed fish products using livestock meat, fish meat, etc., processing at a low temperature of approximately 10°C or less is an essential factor. No particular problem occurs even if the fish meat is added at room temperature. The hamburger-like food obtained by the method of the present invention is flavorful.

It has excellent texture, etc. Hereinafter, the present invention will be explained in more detail using Examples.

Example 1 420 y of defatted soybean flour, 180 y of wheat gluten and 4 y of water
An aqueous mixture was prepared using 00 ml.

Using an experimental extruder (L/D = 25, inner diameter 30 mm, nozzle = sorting die 2mm x 2mm x 100), the above mixture was heated at a raw material input port temperature of 80°C, a center portion of 140°C, a discharge end of 120°C, and a screw rotation speed. After treatment at 40 rp+n, fibrous protein was obtained using a defibration roller. Add 5 times the amount of water to the obtained fibrous protein and steam for 30 minutes, then dehydrate the resulting dehydrated product 4507, sprinkle with pressure oil 13.5 F and mirin 4.57, and mix in a Leonider. It was heated while Heating conditions: (A) 30°C, 1 hour, (B) 5
0℃, 40 minutes, (C) 9o℃, 30 minutes, (
D)! 20°C, 20 minutes and (E) ] 50
The treatment was carried out at 10°C for 10 minutes.

On the other hand, isolated soybean protein (Adipron-H8 manufactured by Ajinomoto ■) 6
0, egg white powder (made by Taiyo Kagaku ■) 20y and water 170y
Put the material into the silent cutter.

The mixture was mixed for 100 minutes at a rotational speed of 300 rpm to obtain an aqueous mixture.

The seasoned fibrous protein 4209 obtained above was added to this aqueous mixture 2504, and after mixing for 3 minutes at scale 1 using a Hobart mixer (manufactured by Demizu), 15 pieces of onion cut in advance were added to the aqueous mixture 2504.
180 y of red bread crumbs were added and further mixed for 1 minute at the same scale to obtain a dough. This dough was punched into hamburger-sized pieces (50 mm) using a punching machine, heated for 15 minutes using a household steamer, and then cooled to obtain each hamburger-like food. The obtained food was subjected to a sensory evaluation using a 10-point method for each item by a panel of 10 experts, and the results shown in Table 1 were obtained.

Table-1 However, the evaluation criteria are as follows, and the numbers in the table are 1o
This is the average value for people.

10 points Very good 5 points Fair 1 point Very bad Example 2 Fibrous protein K obtained by the same method as Example 1 was added with 10 times the amount of water and steamed for 15 minutes, followed by dehydration to obtain a dehydrated product. Pressure oil and Madadahamirin were added to this dehydrated product 5007 in the following ratios. (A) Pressure oil 15 liters, (B) Mirin 15 liters
F, (C) 0.5 g of pressure oil, 0.5 g of mirin, (D) 2.5 g of pressure oil, 2.5 g of sewing machine, (E) 15 y of pressure oil, 15 y of mirin, (F) Pressure 50 pieces of oil.

The processed materials were heated using a sewing machine of 50 years, (G) pressure oil of 100 F, and mirin of 1001 degrees for 30 minutes at 80 DEG C., and then 4509 was extracted from each section, cooled, and transferred to a Hobart mixer. Next, non-fibrous protein (adipron-
82 Ajinomoto ■) 35F.

Add egg white powder (manufactured by Taiyo Kagaku ■) 35F, soybean white squeezed oil 40y and water 140g, seasoning liquid (Aji Extract B-3 made by Ajinomoto ■) 25g and spices 2g, and use a silent cutter at 3000 rpm for 5 minutes. An emulsion was obtained by mixing. Insert 277 fl of this emulsion into the Hobart mentioned above, leave it at scale 2 for 30 seconds, and then cut 163 fl of the emulsion.
y and 100 g of red breadcrumbs were added and mixed for 1 minute at scale 1 to prepare doughs with different levels of pressure oil and mirin.

Next, each dough was punched into a cylindrical shape (5y) using a punching machine, heated in a steamer for 5 minutes, and then cooled to obtain each small cylindrical hamburger-like food. The obtained food was evaluated by a 910-point method by 10 expert panelists, and the results shown in Table 2 were obtained.

Table-2 Evaluation is the same as Table-1 Example 3 Defatted soybean 30011. Wheat gluten 30% (1, water 400%
A dough was prepared by mixing the ingredients. Using this mixture, the same treatment as in Example 1 was carried out to obtain fibrous protein. After adding 5 times the amount of water to this fibrous protein and steaming it for 60 minutes, 600 y of dehydrated product obtained by dehydration was added with 611 y of pressure oil and 6 y of mirin, and mixed for 10 minutes at 60° C. in a leon kneader. Next, non-fibrous protein (Adipron-821 manufactured by Ajinomoto ■) 80
51'.

".

Soybean white squeezed oil 20%, water 240F, seasoning liquid (reed extract B)
-3, Made by Ajinomoto ■) 10! and other seasoning R8y using a silent cutter at 3000 rpm.

Claims (1)

[Claims] 1. Fibrous protein (A) obtained by kneading a vegetable protein-containing substance with water and applying shear stress under heating to orient the mixture.
Add K pressure oil (B) and mirin (C), 50 to 12
A method for producing a hamburger-like food, which comprises adding a binder, onions, and bread crumbs to a seasoned fibrous protein obtained by heating at 0° C., mixing the mixture, and then molding and heating the mixture. 2. The seasoning fibrous protein is fibrous protein (A) 1 soybean oil (
The weight ratio of B) and mirin (C) is A:B:C=1
: 0.005-0.1 : 0.005-0.1 The manufacturing method according to claim 1.