JPS61280236A - Meat ice - Google Patents

Abstract

PURPOSE:A novel ice cream using meat as a dessert, consisting of meat and an oil-in-water type emulsion, obtained by heating and freezing them. CONSTITUTION:The aimed meat ice consisting of meat and an oil-in-water type emulsion (containing preferably soybean protein paste obtained by homogenizing soybean protein, fats and oils, and water), obtained by heating and freezing them.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a novel frozen dessert. More specifically, the present invention provides a meat ice cream made of meat and an oil-in-water emulsion, heated and then frozen.

(Prior art) Frozen desserts are generally known as ice cream, frozen desserts, etc.
It is frozen with milk ingredients (milk solids, milk fat) as the main ingredients.

(Purpose) The inventors of the present invention aimed to create a novel frozen dessert in which meat is eaten like a dessert.

As oil and fat in water were used in confectionery products (for example, meat pies, etc.) and gave a light taste, we conducted extensive research into whether or not it could be eaten as a dessert or frozen dessert. The present invention was completed based on the knowledge that the objective can be achieved by combining the product with an emulsion, heating and freezing it to make a frozen dessert.

That is, the present invention consists of meat, oil-in-water emulsion,
This is meat ice cream that is heated and then frozen.

As the meat used in the present invention, animal meat (livestock meat, fish meat, etc.), vegetable meat-like food (tissue protein, fibrous protein, etc.), etc. can be used. In particular, plant-based meat-like foods are preferable because they have a meat-like texture without the unpleasant flavor peculiar to meat.

The size of the meat is preferably smaller than bite-sized, and usually block-shaped or minced meat is preferred.

Moreover, it is preferable that the food be seasoned using a seasoning liquid such as syrup. You can add your favorite seasonings and flavors, such as vanilla or fruit.

As the fat-in-water emulsion used in the present invention, creams used for confectionery, ice cream, etc., natural or filled creams containing milk components as a main component, such as natural fat-in-water emulsions of milk, etc. can be used.

In particular, a soybean protein paste formed by homogenizing soybean protein, fats and oils, and water as an oil-in-water emulsion can be included. By containing such a soybean protein paste, the meat ice cream of the present invention not only can be heated and molded into any desired shape, but also has the effect of imparting a soft texture to frozen desserts. Furthermore, the frozen dessert of the present invention has the effect of imparting so-called freezing/thawing resistance, which gives the same texture even after thawing as before freezing. Therefore, refrigeration is not required at the distribution stage, leading to savings in expenses and equipment costs.

If desired, thermocoagulable proteins such as egg white, other animal proteins such as zein, oilseed proteins, cereal proteins, etc. may be used in combination.

One embodiment of producing the meat ice cream of the present invention will be illustrated.

Meat can be seasoned as is or by boiling it in a seasoning liquid such as syrup.

Commercially available creams and soy protein as oil-in-water emulsions,
A soybean protein paste is prepared by homogenizing oil and water.

Seasoned meat and oil-in-water emulsion are mixed (seasonings, fragrances, etc. are added as necessary), filled into containers, heated to the extent of thermal coagulation (also serves as sterilization), cooled, and then frozen to make meat ice cream. be able to.

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

Example 1 (Preparation of meat) 250 parts by weight of commercially available minced pork was mixed with 250 parts by weight of syrup to obtain 250 parts by weight of seasoned meat.

(Preparation of fat-in-water emulsion) Homogenization was performed by defective blending (using a silent cutter) to obtain a fat-in-water emulsion.

Table 1 (Units are parts by weight) Ingredients Mixing ratio Isolated soy protein (Fujipro 1?) Ll concentrated milk (Propess day 12.2 water)
34.5 pork fat
8.1 Whole egg 12.2 Sand tit 2.4 Sugar syrup 20.5 Note: Fuji Pro R and Provest are manufactured by Fuji Oil ■.

(Manufacture of meat ice cream) 24.6 parts by weight of the seasoned meat and 57 parts by weight of oil-in-water emulsion
．． A 4 uL portion, finely chopped oranges, pineapple, etc., and a little cocktail lemon juice were mixed, filled into a casing (35 mm fold width), heated at 85° C. for 40 minutes to solidify, cooled, and then frozen to obtain meat ice.

It was a delicious meat ice cream that had a texture of meat grains and was soft and crispy.

Example 2 In the same manner as in Example 1, 30 parts of seasoned meat obtained by cutting structurally deficient vegetable protein (SP-9'O: manufactured by Fuji Oil @) into minced pieces was used instead of commercially available minced pork, and oil and fat in water were used instead. Meat ice cream was obtained by adding 37 parts of the emulsion.

It was a delicious meat ice cream that did not have a distinctive smell of meat in terms of flavor and had a texture that felt like meat fibers.

(Effects) As detailed above, the present invention has made possible a novel meat ice cream made of meat and an oil-in-water emulsion, which is heated and then frozen.

Claims (2)

[Claims] (1) Meat ice cream made of meat and oil-in-water emulsion, heated and then frozen. (2) The meat ice cream according to claim (1), wherein the oil-in-water emulsion contains a soybean protein paste formed by homogenizing soybean protein, oil and water.