JPS62243A - Production of instant food - Google Patents

Abstract

PURPOSE:To produce an instant food, capable of being reconstituted rapidly with hot water and having little deterioration in quality during preservation, by kneading a vegetable protein material absorbing water with edible meat and freeze-drying the kneaded material. CONSTITUTION:A vegetable protein material obtained by extruding a vegetable protein raw material, e.g. soybean protein, wheat flour or gluten, is made to absorb water and the resultant vegetable protein material absorbing water is kneaded with edible meat, e.g. cattle meat or fish meat, at 10:90-90:10 ratio, normally 1:1-2 ratio of the vegetable protein material absorbing water to edible meat and the kneaded material is freeze-dried by a conventional method.

Description

[Detailed description of the invention] The present invention relates to a method for producing instant foods that rehydrate extremely quickly.

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.

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.

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.

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.

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.

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.

This water absorption treatment may be performed with a liquid containing appropriate seasonings.

This is how it was obtained. The water-absorbed plant protein material is mixed with meat and crosstalk is processed.

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.

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.

For crosstalk treatment, add appropriate additives if necessary.

For example, seasonings, one spice, one coloring agent, one flavoring agent, preservatives, thickening agents, etc. may be added.

The contaminant is then freeze-dried using a conventional method.

An instant food product of the present invention is produced.

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.

Moreover, deterioration of flavor etc. occurs during storage (<<.

It has a quality that can be stored for a long time.

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.

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.

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. .

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.

With the formulation of /163, the rehydration time is quick, but the meat flavor is poor, and the texture is not sufficient. Also.

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)

[Claims] (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. (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%.