JPS62243A - Production of instant food - Google Patents
Production of instant foodInfo
- Publication number
- JPS62243A JPS62243A JP60137794A JP13779485A JPS62243A JP S62243 A JPS62243 A JP S62243A JP 60137794 A JP60137794 A JP 60137794A JP 13779485 A JP13779485 A JP 13779485A JP S62243 A JPS62243 A JP S62243A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- vegetable protein
- water
- protein material
- instant 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.)
- Pending
Links
Landscapes
- Grain Derivatives (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】 本発明は極めて水戻りの早い即席食品の製法に関する。[Detailed description of the invention] The present invention relates to a method for producing instant foods that rehydrate extremely quickly.
即席噛その他の、湯もどしくより喫食するタイプの食品
は、近年その種類、量ともく増加している。このような
食品中には、いわゆる具として野菜、肉等の乾燥品が添
えられていて味に変化を与えている。これらの具は、湯
により迅速に戻ることが必須要件であるが、具の糧類に
よってはその要件を十分く充たさないことも多い。また
2食肉類を乾燥処理した具では、保存中圧油化分の劣化
によって異臭が発生するなどのトラブルもある。In recent years, the types and quantities of instant chews and other types of foods that are eaten after being rehydrated have been rapidly increasing. In such foods, dried products such as vegetables and meat are added as toppings to change the taste. Although it is an essential requirement for these ingredients to return quickly to hot water, this requirement is often not fully met depending on the type of ingredients used. In addition, ingredients prepared by drying two edible meats have problems such as the generation of strange odors due to the deterioration of the oil content during storage.
本発明者らは、このような従来の即席食品類の欠点を改
善することを目的に研究をすすめた結果、湯により速や
か〈戻り、かつ保存中の品質成化の少い即席食品の製法
を見8した。The inventors of the present invention conducted research aimed at improving the shortcomings of conventional instant foods, and as a result, they developed a method for producing instant foods that quickly regenerates with hot water and have less quality deterioration during storage. I saw 8.
すなわち1本発明は吸水させた植物蛋白素材と食肉とを
混練したのち凍結乾燥することを特徴とする即席食品の
製法である。Specifically, the present invention is a method for producing an instant food, which is characterized in that water-absorbed plant protein material and meat are kneaded and then freeze-dried.
本発明で用いる植物蛋白素材は、植物蛋白原料をエクス
トルーダーで押出して得られるものである。すなわち、
含指大豆、脱指大豆、豆乳乾燥物、濃縮大豆蛋白1分離
大豆蛋白、小麦粉、グルデン、落花生蛋白、綿実蛋白等
を原料とし、これらを加圧加熱下にエクストルーダー(
−軸ないし二輪のもの)で処理して先端ダイより粒状、
シート状等適宜の形態に押出す。The plant protein material used in the present invention is obtained by extruding a plant protein material using an extruder. That is,
The raw materials are digitized soybeans, dedigitated soybeans, dried soybean milk, concentrated soybean protein 1 separated soybean protein, wheat flour, gluden, peanut protein, cottonseed protein, etc.
-A shaft or two-wheeled type) to form granules from the tip die,
Extrude into an appropriate form such as a sheet.
押出しの条件は通常、エクストルーダー内部温度100
〜200°C2圧力30kg/cd以上である、押出し
条件の選択により、押出し成型物は、極めてポーラスな
構造のもの(一般に組織状蛋白と呼ばれる)、ポーラス
ではあるが、一層密な構造のもの、繊維状e多層構造の
もの2等、M々の特性のものとなる。The extrusion conditions are usually an extruder internal temperature of 100
By selecting extrusion conditions of ~200°C2 pressure 30kg/cd or more, extrudates can be produced with extremely porous structures (generally called textured proteins), porous but denser structures, Those with fibrous e multilayer structure 2, etc. have the characteristics of M.
これら押出成型物は1次で吸水処理が施される。これは
水ないし湯に成型物を浸漬して行われ、これKより成型
物はもとの重量の2〜4倍程度になる。These extruded products are subjected to water absorption treatment in the first stage. This is done by immersing the molded product in water or hot water, and the weight of the molded product becomes about 2 to 4 times its original weight.
この吸水処理は適宜の調味料を含む液で行りてもよい。This water absorption treatment may be performed with a liquid containing appropriate seasonings.
こうして得られた。吸水させた植物蛋白素材を食肉と混
合し、混線処理を行う。This is how it was obtained. The water-absorbed plant protein material is mixed with meat and crosstalk is processed.
食肉としては牛、豚肉等の畜肉、鳥肉、魚肉等を適宜選
択使用する。混線処理は2例えば肉挽ぎ機等を用いて行
うが、植物蛋白1食肉混合の均一化がはかれるのであれ
ば、どのような装置1機器によってもよい。As the meat, livestock meat such as beef and pork, poultry meat, fish meat, etc. are appropriately selected and used. The mixing process is carried out using, for example, a meat grinder, but any device may be used as long as it can achieve a uniform mixture of vegetable protein and meat.
吸水させた植物蛋白素材と食肉の配合割合はそれぞれ1
0〜90%対90〜10%の範囲で選択すればよい。こ
の範囲をこえて植物蛋白素材を配合した場合には、得ら
れる製品は戻りは早いものの、風味に乏しく2食感は肉
にほど遠いものとなる欠点がある。また1食肉の配合が
上記の範囲をこえた場合には、戻りに時間がかかるよう
になり、しかも保存中の風味の劣化が早くなる欠点があ
る。通常は、吸水した植物蛋白素材1に対し0食肉1〜
2程度の比率が採用される。The blending ratio of water-absorbed plant protein material and meat is 1 each.
It may be selected in the range of 0 to 90% versus 90 to 10%. If the amount of vegetable protein material exceeds this range, the resulting product will return quickly, but will have the disadvantage of lacking in flavor and having a texture that is far from meat-like. Furthermore, if the composition of one meat exceeds the above-mentioned range, it will take a long time to reconstitute and the flavor will deteriorate more quickly during storage. Normally, 1 part of water-absorbed plant protein material is 0 to 1 part of meat
A ratio of about 2 is adopted.
混線処理に@し、必要により適宜の添加物。For crosstalk treatment, add appropriate additives if necessary.
たとえば調味料、香辛料1着色料1着香料、保存料、糊
料その他が加えられることもある。For example, seasonings, one spice, one coloring agent, one flavoring agent, preservatives, thickening agents, etc. may be added.
混線物は次で常法により凍結乾燥が施され。The contaminant is then freeze-dried using a conventional method.
本発明の即席食品が製造される。An instant food product of the present invention is produced.
こうして得られた本発明の即席食品は、水あるいは湯に
よる戻りが極めて早く、迅速に風味、食感等が食肉に酷
似したものが得られる。The thus-obtained instant food of the present invention can be reconstituted with water or hot water very quickly, and a product with flavor, texture, etc. that closely resembles that of meat can be quickly obtained.
しかも保存中に風味等の劣化が起り(<<。Moreover, deterioration of flavor etc. occurs during storage (<<.
長期の保存にたえる品質を有する。It has a quality that can be stored for a long time.
本発明の即席食品は、従来の即席麺、即席スープ等の具
として使用されるほか1例えば即席ミートソースなど、
従来くない新しいタイプの即席食品九も使用することが
できて、その用途は極めて広範である。The instant food of the present invention can be used as an ingredient in conventional instant noodles, instant soups, etc., as well as 1, for example, instant meat sauce, etc.
A new type of instant food not previously available can also be used, and its uses are extremely wide.
実施例
湯戻しした組織状大豆蛋白質および牛肉を表1の比率に
配合して肉挽機に、か°けた後、凍結乾燥して即席食品
を得た。Example: Textured soybean protein rehydrated in hot water and beef were blended in the proportions shown in Table 1, passed through a meat grinder, and then freeze-dried to obtain an instant food.
これらの製品につき、Il造直後、6力月保存後の湯戻
りの早さ、湯戻し後の風味1食感等をしらぺた。結果は
表1のとおりであった以上のとおり1本発明の即席食品
(屑4〜9)は製造直後、6力月保存後ともに戻りの早
さ、風味2食感等の点ですぐれていた。For these products, we examined the speed of rehydration in hot water immediately after production, after storage for six months, and the flavor and texture after rehydration. The results are shown in Table 1.As mentioned above, 1. The instant foods of the present invention (chips 4 to 9) were excellent in terms of quick recovery, flavor, and texture both immediately after production and after storage for 6 months. .
これに対し牛肉のみのもの(腐1)は製造直後に風味の
低下が認められ、湯戻しに長時間を要した。On the other hand, in the case of only beef (rot 1), a decrease in flavor was observed immediately after production, and it took a long time to rehydrate it in hot water.
/163の配合では湯戻り時間は早いが食肉の風味に乏
しく、シかも食感も十分ではない。また。With the formulation of /163, the rehydration time is quick, but the meat flavor is poor, and the texture is not sufficient. Also.
肩9の配合では食感は良好であるが、製造直後すで釦風
味の劣化傾向が認められ、かつ湯戻り時間も長い。With the formulation of Shoulder 9, the texture is good, but there is a tendency for the button flavor to deteriorate immediately after production, and the time required for reconstitution in hot water is long.
Claims (2)
凍結乾燥することを特徴とする即席食品の製法。(1) A method for producing an instant food, which is characterized in that water-absorbed plant protein material and meat are kneaded and then freeze-dried.
0〜90%対90〜10%である特許請求の範囲第1項
記載の即席食品の製法。(2) The blending ratio of water-absorbed plant protein material and meat is 1
A method for producing an instant food according to claim 1, wherein the ratio is 0-90% to 90-10%.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60137794A JPS62243A (en) | 1985-06-26 | 1985-06-26 | Production of instant food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60137794A JPS62243A (en) | 1985-06-26 | 1985-06-26 | Production of instant food |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS62243A true JPS62243A (en) | 1987-01-06 |
Family
ID=15207004
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP60137794A Pending JPS62243A (en) | 1985-06-26 | 1985-06-26 | Production of instant food |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS62243A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2000021377A1 (en) * | 1998-10-15 | 2000-04-20 | Sildolje- Og Sildemelindustriens Forskningsinstitutt | A reformed fish product from dried or semi-dried comminuted fish |
-
1985
- 1985-06-26 JP JP60137794A patent/JPS62243A/en active Pending
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2000021377A1 (en) * | 1998-10-15 | 2000-04-20 | Sildolje- Og Sildemelindustriens Forskningsinstitutt | A reformed fish product from dried or semi-dried comminuted fish |
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