JPS62224262A - Meat product-like food containing added raw soybean - Google Patents
Meat product-like food containing added raw soybeanInfo
- Publication number
- JPS62224262A JPS62224262A JP61067597A JP6759786A JPS62224262A JP S62224262 A JPS62224262 A JP S62224262A JP 61067597 A JP61067597 A JP 61067597A JP 6759786 A JP6759786 A JP 6759786A JP S62224262 A JPS62224262 A JP S62224262A
- Authority
- JP
- Japan
- Prior art keywords
- soybeans
- meat
- food material
- raw soybeans
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 47
- 244000068988 Glycine max Species 0.000 title claims abstract description 46
- 235000013305 food Nutrition 0.000 title claims abstract description 27
- 235000013372 meat Nutrition 0.000 title claims abstract description 24
- 239000000463 material Substances 0.000 claims abstract description 19
- 108090000790 Enzymes Proteins 0.000 claims abstract description 15
- 102000004190 Enzymes Human genes 0.000 claims abstract description 15
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000001125 extrusion Methods 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 abstract description 3
- 241000251468 Actinopterygii Species 0.000 abstract description 2
- 235000015278 beef Nutrition 0.000 abstract description 2
- 235000019688 fish Nutrition 0.000 abstract description 2
- 235000015277 pork Nutrition 0.000 abstract description 2
- 241000287828 Gallus gallus Species 0.000 abstract 2
- 235000013330 chicken meat Nutrition 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 description 7
- 235000013580 sausages Nutrition 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 101710162629 Trypsin inhibitor Proteins 0.000 description 3
- 229940122618 Trypsin inhibitor Drugs 0.000 description 3
- 108010046334 Urease Proteins 0.000 description 3
- 239000002753 trypsin inhibitor Substances 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000001962 electrophoresis Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
この発明は、生大豆から成る食品素材と食肉と混ぜ合わ
せて成る、肉製品状食品に関するものである。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a meat product-like food product made by mixing a food material made of raw soybeans with meat.
生大豆はトリプシンインヒビターやウレアーゼなどの酵
素を有しているが、これらの酵素は人体や動物に有害で
、生の状態で大豆を直接利用することは好ましくないと
されていた。そこで、ハムやソーセージなどの肉製品の
増量材などとして生大豆を用いることは考えられていな
かった。Raw soybeans contain enzymes such as trypsin inhibitor and urease, but these enzymes are harmful to humans and animals, and it was considered undesirable to directly use soybeans in their raw state. Therefore, the use of raw soybeans as a filler for meat products such as ham and sausages has not been considered.
すなわち・生大豆の表層部には脂質酸化酵素力（比較的
多く存在するため、食用に供するために粉砕などをする
と、その酵素の作用により大豆の組織内に含まれている
油が酸化し、大豆特有の臭をだす。大豆は栄養的に優れ
ているタンパク質を多く含むにもかかわらず、この臭の
ため、大豆はその伝統食品以外に多くを用いることがで
きなかった。すなわち、大豆タンパク質を既存の食品に
多く用いると大豆臭が強くなり、商品価値が低下してい
た。In other words, the surface layer of raw soybeans contains a relatively large amount of lipid oxidizing enzymes, so when they are crushed for consumption, the enzymes act to oxidize the oil contained within the soybean tissue. It has a characteristic soybean odor.Although soybeans contain a lot of nutritionally superior protein, this odor has prevented soybeans from being used for much other than their traditional foods. When used in large quantities in existing foods, the soybean odor becomes strong and the product value decreases.
しかし大豆は、植物の中では味、舌ざわり、組織が肉に
近く、且つ肉に比較して低カロリーでありながら、肉製
品に混ぜることは考えられていなかった。However, although soybeans have a taste, texture, and structure similar to those of meat among plants, and are lower in calories than meat, soybeans have not been considered to be mixed into meat products.
そこでこの発明では、大豆に含まれている有害な酵素を
失活させて大豆特有の臭を少なくした食品素材を作り、
この食品素材を食肉と混ぜてハム、ソーセージなどの肉
製品状食品を作り、この肉製品状食品を低カロリーであ
っさりした味にし、さらに安くして提供しようとするも
のである。Therefore, in this invention, we deactivated the harmful enzymes contained in soybeans to create a food material that reduces the characteristic odor of soybeans.
This food material is mixed with meat to produce meat products such as ham and sausage, and the aim is to make these meat products low in calories and have a light taste, and to provide them at a lower price.
そのためにこの発明では、シリンダー内に送り込んだ生
大豆をスクリューの回転によって混練、加圧、加熱、押
出しによって酵素を失活させた状態として生大豆から食
品素材を得、この食品素材を食肉と混ぜ合わせて肉製品
状食品を作るようにした。To this end, in this invention, the raw soybeans are fed into a cylinder and kneaded by the rotation of a screw, and the enzymes are deactivated by applying pressure, heating, and extrusion to obtain a food material from the raw soybeans, and this food material is mixed with meat. Together, they began making meat products.
０作 用〕
生大豆を、前記の通りスクリューの回転するシリンダー
内で、混練、加圧、加熱、押出しすることにより、生大
豆に含まれている有害な酵素は失活し、この生大豆から
成る食品素材は、大豆特有の臭がなく、食肉と混ぜ合わ
せると低いカロリーであっさりした味になり、且つ安く
肉製品状食品を製造することができる。0 action] By kneading, pressurizing, heating, and extruding raw soybeans in a cylinder with a rotating screw as described above, harmful enzymes contained in raw soybeans are deactivated, and the raw soybeans are deactivated. The food material has no odor characteristic of soybeans, has a low calorie and light taste when mixed with meat, and can be used to produce meat products at low cost.
〔実施例〕
以下この発明の実施例を、生大豆から成る食品素材の製
造状況から説明する。[Example] Examples of the present invention will be described below from the manufacturing situation of a food material made of raw soybeans.
先ず、原料の生大豆（１）は加工装置のホ、７ノぐ−（
２）に投入され、シリンダーく３）に送り込まれる。シ
リンダー（３）内には２軸のスクリュー（４）が回転す
るようにして設けられている。First, the raw soybeans (1) are processed into the processing equipment (7).
2) and sent into the cylinder 3). A two-axis screw (4) is rotatably provided within the cylinder (3).
そこで、シリンダー（３）内の生大豆（１）はスクリュ
ー（４）の回転によって混練され、さらに前方に押圧（
加圧）される。生大豆（１）は前記の加圧によってシリ
ンダー（３）内を前進しつつ加熱され、且つ適宜の口形
状とした排出口（５）より吐出される。Then, the raw soybeans (1) in the cylinder (3) are kneaded by the rotation of the screw (4), and are further pushed forward (
pressurized). The raw soybeans (1) are heated while advancing inside the cylinder (3) by the above-mentioned pressurization, and are discharged from the outlet (5) having an appropriate mouth shape.
尚（６）は給液バイブで、必要に応じて水などの液体を
シリンダー（３）内に送るようにしている。Note that (6) is a liquid supply vibrator, which sends liquid such as water into the cylinder (3) as needed.
前記の状態として加工した生大豆は、混練、加圧、加熱
、押出しの工程を経る間に、トリプシンインヒビターや
ウレアーゼなどの人体に有害な酵素を失活させられる。Raw soybeans processed in the above-mentioned state undergo the steps of kneading, pressurization, heating, and extrusion to deactivate enzymes harmful to the human body, such as trypsin inhibitor and urease.
ここで失活とは、酵素の活動を失わせることをいう。Inactivation here refers to the loss of enzyme activity.
こうして酵素を失活させた生大豆は、大豆特有の臭がな
くなり、用途の広い食品素材となる。Raw soybeans with enzymes deactivated in this way lose the characteristic odor of soybeans, making them a versatile food material.
尚、ホッパー（２）に投入する生大豆（１）は丸大豆ま
たは粉砕した大豆の何れを用いても同様に実施できる。The raw soybeans (1) to be charged into the hopper (2) may be either whole soybeans or crushed soybeans.
さらに実施例を具体的に説明すると、前記装置を用いて
、材料を大豆粉砕物とし、試料供給量を２０ｋｇ／ｈｒ
、スクリュー回転数１５Ｏｒｐｍ、給水ＥｔｌＯｋｇ／
ｈｒ、加熱８０’Ｃ〜１７０°Ｃ１圧力５０ｋｇ以下と
して実験したところ、大豆臭のない鶏肉状に柔軟な食品
素材を得ることができた。To explain the example more specifically, using the above-mentioned apparatus, the material was ground soybean, and the sample supply rate was 20 kg/hr.
, screw rotation speed 15Orpm, water supply EtlOkg/
When an experiment was conducted under conditions of heating at 80'C to 170C and pressure of 50kg or less, a chicken-like and flexible food material without soy odor could be obtained.
このようにして作った食品素材のトリプシンインヒビタ
ー、ウレアーゼ及びリボオキシダーゼの失活状況を検討
した結果、これらの酵素類は全て失活しており、そのま
ま処理製品を食用に用いても、全く障害のないことが明
らかであった。As a result of examining the deactivation status of trypsin inhibitor, urease, and ribooxidase in the food materials produced in this way, it was found that all of these enzymes were deactivated, and even if the processed products were used for food as they were, there would be no damage at all. It was clear that there was no.
また、念のためアクリルアミドゲル・スラブ電気泳動装
置にて、処理製品のタンパク質分子状況を検討した結果
、本発明の製品のタンパク質は、物理的作用により、高
分子状態から低分子タンパク質に変換されていた。これ
は、生大豆のタンノマク質と全く異なる分子状態にある
ことを示してシ為た。この現象は本発明製品が食用に供
された折、体内において消化吸収が一層促進される物で
あると推察される。In addition, as a precaution, we examined the state of protein molecules in the processed product using an acrylamide gel slab electrophoresis device, and found that the protein in the product of the present invention was converted from a high-molecular state to a low-molecular protein due to physical action. Ta. This indicates that the molecular state of the tanomak substance is completely different from that of raw soybeans. This phenomenon is presumed to be due to the fact that when the product of the present invention is used for food, digestion and absorption within the body is further promoted.
前記のような構成の生大豆から成る食品素材は食肉に混
ぜて、ハム、ソーセージのような肉製品状食品にされる
。A food material made of raw soybeans having the above-mentioned structure is mixed with meat to make meat products such as ham and sausage.
すなわちこの食品素材は、植物の中では味、舌ざわり、
組織が肉に近く、また低カロリーで健康に好適であるな
どの理由で、食肉と混ぜると良好な肉製品状食品になる
。In other words, this food material has different taste, texture, and
When mixed with meat, it becomes a good meat product-like food because its structure is similar to meat, and it is low in calories and good for health.
食肉とは、牛肉、鳥肉、豚肉、魚その他の動物肉のこと
を指し、前記食品素材を７０％以下の割合で、これら食
肉と混ぜてハム、ソーセージとして作ると、従来のハム
、ソーセージと殆ど変わらない味、舌ざわりの肉製品状
食品になる。Meat refers to beef, poultry, pork, fish, and other animal meats, and when ham or sausage is made by mixing 70% or less of the above food ingredients with these meats, it is different from conventional ham or sausage. It becomes a meat product-like food with almost the same taste and texture.
この発明は上述のような構成を有するものであり、従っ
て、生大豆から人体に有害な酵素を失活させた大豆特有
の奥のない食品素材を食肉に混ぜたものであり、この発
明によって得られた肉製品状食品は、低カロリーであっ
さりした味を呈し・且つ安く提供できるなど、この発明
の生大豆を加えた肉製品状食品は利用価値の高いもので
ある。This invention has the above-mentioned structure, and therefore, a solid food material unique to soybeans, which is obtained by deactivating enzymes harmful to the human body from raw soybeans, is mixed with meat. The meat product-like food containing raw soybeans of the present invention has high utility value, as it has low calories, has a light taste, and can be provided at low cost.
図はこの食品素材を製造するのに用いる装置の一実施例
で、第１図はその装置の一部切欠斜視図。第２図は要部
縦断面図。
（１）・・・生大豆 （３）・・・シリンダー （４）
・・・スクリューThe figure shows one embodiment of the apparatus used to manufacture this food material, and FIG. 1 is a partially cutaway perspective view of the apparatus. Figure 2 is a longitudinal sectional view of the main part. (1)...Raw soybeans (3)...Cylinder (4)
···screw
Claims (1)
転によって混練、加圧、加熱、押出しによって酵素を失
活させた状態とした生大豆から成る食品素材を作り、こ
の食品素材を食肉と混ぜ合わせて成ることを特徴とする
、生大豆を加えた肉製品状食品。1 Raw soybeans fed into a cylinder are kneaded by the rotation of a screw, and enzymes are deactivated by applying pressure, heating, and extrusion to create a food material made from raw soybeans, and this food material is mixed with meat. A meat product-like food containing raw soybeans, which is characterized by:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61067597A JPH0763332B2 (en) | 1986-03-25 | 1986-03-25 | Meat products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61067597A JPH0763332B2 (en) | 1986-03-25 | 1986-03-25 | Meat products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62224262A true JPS62224262A (en) | 1987-10-02 |
| JPH0763332B2 JPH0763332B2 (en) | 1995-07-12 |
Family
ID=13349483
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61067597A Expired - Lifetime JPH0763332B2 (en) | 1986-03-25 | 1986-03-25 | Meat products |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0763332B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008509707A (en) * | 2004-08-16 | 2008-04-03 | ソレイ リミテッド ライアビリティ カンパニー | Restructured meat product and method for its preparation |
| CN106509958A (en) * | 2016-09-09 | 2017-03-22 | 成都市劲才智能科技有限公司 | Multifunctional material continuous wire-drawing device |
-
1986
- 1986-03-25 JP JP61067597A patent/JPH0763332B2/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008509707A (en) * | 2004-08-16 | 2008-04-03 | ソレイ リミテッド ライアビリティ カンパニー | Restructured meat product and method for its preparation |
| CN106509958A (en) * | 2016-09-09 | 2017-03-22 | 成都市劲才智能科技有限公司 | Multifunctional material continuous wire-drawing device |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0763332B2 (en) | 1995-07-12 |
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