JPS62198370A - Production of protein food - Google Patents

Abstract

PURPOSE:To produce a protein food having resemblance to so-called bean-cured hamburger steak, economically on an industrial scale, by using an emulsion composed mainly of separated soybean protein as a raw material. CONSTITUTION:An emulsion is produced by mixing (A) 1pt. of a composition composed of 100-30pts. of separated soybean protein and 0-70pts. of other animal or vegetable protein such as powdery soya milk, ground fish meat, etc., with (B) 1-5pts. of water and 0.1-1.5pts. of food oil. 2-9pts. of the emulsion is mixed with 8-1pts. of a food material such as meat, vegetable, starch, seasoning, etc., and the mixture is heat-treated optionally after forming, etc.

Description

Detailed Description of the Invention (Industrial Field of Application) The present invention uses isolated soybean protein and, if necessary, other animal and plant proteins.
For example, soy flour, concentrated soy protein, powdered soy milk, soy fiber,
Tofu, gluten, fish paste.

Mix chicken/meat paste, eggs, etc. with water and oil to make an emulsion, and add meat and vegetables to this mixture.

starch,! A protein food that is made by adding appropriate ingredients such as IFJ flavorings and other additives, processing it by molding it, etc., and then subjecting it to heat treatment such as steaming, frying at a low temperature (around 130°C), or microwave treatment. Concerning the manufacturing method. The protein food produced by the method of the present invention uses tofu as a raw material, meat, and! I
IP vegetables etc. are arranged. It is a food similar to the so-called tofu hamburger steak, and compared to the conventional hamburger steak made only from livestock meat, it economically provides a healthy food that contains plant-based ingredients such as soybeans.

(Conventional technology) Hamburgers made from ground meat are mass-produced and consumed as an extremely popular food, but in recent years, in consideration of the health problems that arise from consuming large amounts of meat, soybeans and other plants have been used. Increasingly, synthetic materials are used as raw materials.

One of them is tofu, which is mixed with meat, vegetables, etc., molded, and served after being fried or otherwise heated. The so-called tofu hamburger is also made from tofu. Foods called tofu steaks have appeared. These products use tofu, which has been highly evaluated as a health food in recent years, as the raw material.

They also argue about providing non-conventional types of food.

Examples of food manufacturing methods using tofu as raw materials include:
The method for producing tofu steak described in JP-A-60-130363 is mentioned, but there are also three other methods, and the products produced by these methods are called tofu steak 5 giant curd hamburger. It is commercially available.

(Problems to be Solved by the Invention) However, in one or more of the methods, since tofu is used as a part of the material, there is a drawback that production is time-consuming. In other words, when manufacturing tofu, it is customary to soak the raw soybeans in water overnight and use them to begin manufacturing early the next morning.For this reason, manufacturing takes a long time, and the manufacturing method is highly manual. Therefore, it was not familiar with industrial production.

The present invention provides a method for industrially and economically producing protein foods similar to so-called tofu hamburger steaks without going through such a labor-intensive tofu production process.

(Means for solving problems) The present invention uses isolated soybean protein and other animal and plant proteins.

For example, soybean flour, 6-contracted soybean protein, powdered soymilk, soybean fiber,
Tofu, gluten, fish paste. Mix chicken/meat paste, eggs, etc. with water and cooking oil to make an emulsion, and add meat, vegetables, and starch to this.

Add seasonings and other food ingredients and mold as necessary.
After being processed such as dividing, it is fried as is or with flour batter, bread crumbs, etc.

This invention relates to a method for producing protein foods, which involves performing appropriate heat treatments such as steaming. The protein food of the present invention falls within the same category as a food generally called tofu hamburger steak.

The first raw material used in the present invention is 1-isolated soybean protein.

Isolated soybean protein is obtained by extracting and isolating protein from soybeans. It is a product with a protein content of 90% or more, and various products are commercially available, but in the present invention, it is particularly preferable to use a product having heat coagulability. Thermosetting here means 1
This refers to the property of forming a gel with a certain strength when isolated soy protein is kneaded with water and heated.If this property is not met, or if the gel is formed but the strength is insufficient, the present invention cannot be applied. Due to the manufacturing method, the protein food cannot maintain its shape and has a weak water retention capacity, so it is inevitable that the texture will be adversely affected.

The second raw material used in the present invention is an animal or plant protein other than the above-mentioned isolated soybean protein, but this is not an essential raw material and its use may be omitted.

However, if this is used in conjunction with isolated soy protein,
It can improve the manufacturability of the protein food product and bring about improvement effects such as giving characteristics to texture, flavor, etc., and can also have nutritional effects such as increasing fiber quality. Therefore, their combined use is preferred in practice.

Other animal and plant proteins used here include soy flour, concentrated soy protein, powdered soy milk, soy fiber, tofu, vegetable proteins such as gluten, fish meat paste, poultry/meat paste, and animal proteins such as eggs. Alternatively, mixtures thereof may be used, but any other material may be used as long as it is suitable for the purpose of the present invention.

Among these, a particularly preferred raw material from the viewpoint of quality, economy, ease of availability, etc. is full-fat defatted soybean flour that has been treated to reduce lipoxygenase activity and to be odorless. Among these, it is particularly preferable to use proteins that have not lost their water solubility, that is, have a water-soluble nitrogen index (NSI) of at least 640 or more. As such deodorized soybean flour, 9
For example, those produced by the method disclosed in Japanese Patent Application No. 58-1718004 or Japanese Patent Application No. 60-29877 are particularly preferred.

The third raw material used in the present invention is edible oil.

Any conventional liquid animal or vegetable oil or fat can be used here. In terms of ease of handling, examples include white squeezed oil from soybeans, rapeseed, etc., and salad oil.

The fourth raw material used in the present invention is food materials such as meat, vegetables, a powder, and seasonings. These are all hamburger steaks.
The meat is commonly used as an ingredient for steak, such as beef.

Ground pork and chicken rings, vegetables such as onions, garlic, and green peppers, and starches such as potato starch, corn starch, and wheat starch! 11 Flavoring agents include salt, soy sauce, sauce, pepper, monosodium glutamate, etc., but are of course not limited to these, and any flavoring agent that is normally used in hamburger steaks may be used. In addition, spices can be used depending on taste.

In the method of the present invention, first, isolated soybean protein alone or this is mixed with other animal and vegetable proteins, water and oil, and homogenized to form an emulsion-like curd.

A silent cutter or the like is usually useful for this purpose, but other mixers, homogenizers, etc. can also be used.

The ratio of other animal and plant proteins to the isolated soybean protein is such that the former is 100 to 30 parts and the latter is 0 to 70 parts. If the ratio of isolated soybean protein used is less than the above 30 parts, thermal coagulation will be insufficient, gel formation will be hindered, and shape retention, texture, etc. will be significantly reduced, making it impossible to obtain the desired product. In addition, it is possible to obtain the desired product by using only 9-isolated soybean protein without using any other animal or plant proteins, or by using other animal and plant proteins in combination, the texture and texture can be improved.
As already mentioned, it is possible to obtain a product with flavor and other characteristics, and also to improve manufacturability. A particularly preferable combination range of isolated soybean protein and pond animal and plant protein is 80 to 40 parts of the former and 20 to 60 parts of the latter.

In the present invention, water is blended in a ratio of 1 to 52 and edible oil is blended in a ratio of 0.1 to 1.5 to a composition 1 consisting of a combination of these isolated soybean proteins and other animal and plant proteins. The amount of water varies depending on the characteristics of the isolated soybean protein and other animal and vegetable proteins used, their usage ratios, etc., but in general, if it is less than the above range, it will be difficult to homogenize and the emulsion formation will be insufficient.

The texture of the product is significantly reduced. On the other hand, if it exceeds the above range, the coagulability will be poor and the shape retention will not be sufficient.

Furthermore, if the edible oil is below the above range, it will have an adverse effect on the flavor and texture of the product, and if it is above the above range, it will become oily, which will also reduce the texture, etc. of the product.

Uniform processing using silent cutters, mixers, etc.
This process is continued until the entire mixture becomes a uniform emulsion. Although it depends on the amount, a uniform emulsion-like card can be obtained by processing for a constant amount of In.

Next, on this card, meat such as meat, poultry, and fish, vegetables,
Add food ingredients such as flour and seasonings, and stir and knead to obtain a uniform dough. Equipment such as silent cutters and mixers are useful for this purpose.

The mixing ratio of the curd and the food material is in the range of 2 to 9 for the former and 8 to 1 for the latter, and is appropriately selected depending on the condition of the curd or the quality, form, etc. of the intended final product. Note that the preparation of the emulsion-like curd and the subsequent kneading process of the curd and food materials are performed in a single mixing process.
This is possible because it is done all at once by stirring. However, if this is done all at once, it will take too much time to make the protein, water, and ura into an emulsion, and some of the food ingredients and edible oil may deteriorate, resulting in quality deterioration.
Dough preparation by a single mixing/stirring operation is not suitable.

The dough obtained as described above is first divided, molded, etc., and then subjected to heat treatment such as steaming or low-temperature frying. The conditions for heat treatment are 3 to 7 for steam treatment.
For low-temperature frying, around 1006C for about 3 minutes is best.

The purpose of heat treatment is to impart shape retention through protein gelation,
The dough may be further coated with flour batter, bread crumbs, etc., and fried in oil, if necessary.

Heat-treated products can be left as is or refrigerated.

It is frozen for distribution, storage, etc.

(Examples) Example I Isolated soy protein (manufactured by Fuji Oil Co., Ltd., Fujipron) and odorless full-fat soybean flour (manufactured by Showa Sangyo Co., Ltd.).

S-50) and soybean white squeezed oil (manufactured by Showa Sangyo Co., Ltd.).

The mixture was treated with water using a silent cutter to obtain a uniform emulsion-like curd, and the resulting curd was kneaded with ground chicken, onion, salt, pepper, etc. using a silent cutter to obtain dough. The product obtained by steaming this for 5 minutes was examined for dough moldability and texture.

The amounts of each raw material used and the results are shown in Table 1.

Table 1 White squeeze oil 50 50, so so
50 50 50 water 400
300 220 170 160 150
130 ground meat 110 110 110 110
110 110 110 onion 110 1
10 110 110 110 110 1
10 salt.

As is clear from the above, moldability is achieved within the range of 100 to 30 parts of 1-isolated protein and 0 to 70 parts of odorless soybean flour.

Good texture results were obtained, particularly when the ratio of isolated protein to odorless soybean flour was in the range of 80:20 to 40:60. On the other hand, when the amount of odorless soybean flour was 80 parts or more, the moldability and texture were poor, and the quality was not suitable for tofu hamburgers.

Example 2 Instead of odorless soybean flour in Example 1, 'concentrated soybean protein,
Tofu hamburger-like foods were produced in the same manner as in Example 1 using each type of wheat gluten.

Examples in any case! Similar results were obtained.

Example 3 A tofu hamburger-like food was produced in the same manner as in Example I, using fish paste and chicken paste instead of the odorless soybean flour in Example 1. The results were obtained.

Example 4 A tofu hamburger-like food was produced in the same manner as in Example 2 using the formulations shown in Table 2. The results are shown in Table 2.

Table 2: Odorless soybean flour 50 '50 50
50 50 white squeeze oil 0 5
0 100 150 200 water
180 180 180 1
80 180 minced meat too l+0
130 140 160 Onion 100
110 130 140 160 Salt.

(The combination is Jutsumeya) As is clear from the above, edible oil is isolated protein.

A range of 0.5 to 1.5 times the total amount of odorless soybean flour gives good texture and moldability. is the texture,
It was confirmed that moldability decreased. In addition, in the above, concentrated soy protein, wheat gluten,
It was confirmed that similar results were obtained when using fish paste, chicken paste, etc.

Example 5 100 parts each of isolated soy protein, odorless soy flour (both used in Example I), 100 parts of white soybean oil, 360 parts of water, 22 parts of ground chicken, 220 parts of onion (minced), 9 parts of salt, 7 parts A tofu hamburger-like food was produced in the same manner as in Example 1 using 1 part of pepper (product of the present invention).

On the other hand, σfu was prepared by a conventional method using whole soybeans soaked in water overnight, and cut into commercially available bite-sized pieces.
After dehydrating for an hour, the 600 copies contained the same minced chicken as Menji.
200 parts each of onions, 7 parts salt, and 1 part pepper were added to make a dough, which was then steamed to obtain a hamburger-like food (control product).

The products of the present invention had the same or slightly better texture than the control products, and the moldability was almost the same.

Then, both were frozen at -20°C and stored for one month.
I compared it by frying it in oil at 180'C.

The product of the present invention had a shape and texture that was completely the same as before freezing, whereas the control product had become extremely soft and had severe deformation, so the texture was completely different from before freezing.

It was difficult to distribute it as a tofu hamburger.

(Effect of the invention) 3 isolated soybean protein alone by the method of the present invention.

Alternatively, the protein food obtained by adding other animal and vegetable proteins to this, making an emulsion-like curd with water and cooking oil, adding meat, vegetables, and other food ingredients to this and heat-processing is tofu produced by a conventional method. It has a structure and texture that is completely the same as tofu hamburgers made from tofu. The production of tofu requires extensive experience and skill in soaking raw soybeans in water for long periods of time and adding coagulants.

While there are many factors that hinder industrial and economic production.

This is because the method of the present invention does not require any of these.

This is extremely advantageous because products of constant quality can be produced easily and economically.

Moreover, the product produced by the method of the present invention has freezing resistance that conventional products made from tofu do not have.

It becomes possible to preserve products at a constant quality for a long period of time, which is advantageous in terms of storage and distribution.

Claims (5)

[Claims] (1) Mix isolated soy protein and other animal and plant proteins with water and edible oil to form an emulsion,
A method for producing a protein food, which is characterized by adding appropriate food materials such as meat, vegetables, starch, seasonings, etc. to this, and subjecting it to molding, etc., if necessary, and then subjecting it to heat treatment. (2) 100-30 parts of isolated soy protein, 0 parts of other animal and plant proteins
~70 parts of composition, 1 to 5 parts of water, 0 parts of edible oil
．． The method for producing a protein food according to claim (1), wherein the protein food is mixed at a ratio of 1 to 1.5 to form an emulsion. (3) For 2 to 9 emulsions, add 8 to 8 food ingredients.
Claim No. (2) consisting of adding in the proportion of 1
The method for producing the protein food described in section. (4) The other animal and plant protein is one or more selected from the group consisting of soy flour, concentrated soy protein, powdered soy milk, soy fiber, tofu, gluten, fish paste, poultry/meat paste, and eggs. A method for producing a protein food according to claim (1) or (2). (5) Claim No. 4 in which the soybean flour is odorless soybean flour
) The method for producing the protein food described in item 2.