JPS6232902B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an artificial meat product and its manufacturing method.
In particular, the present invention relates to methods for improving mollusk meat products such as artificial clams and meats that are not normally compatible with vegetable protein fibers.

Those interested in using a wide range of protein sources to produce meat-like food products have been experimenting with vegetable protein fibers for many years. Various methods for producing these fibers have been published, and many uses are expected. These are US Patent Nos. 3662671 and 3662672.
No. 3821453, No. 28091, No. 3928641 and
Published in issue 4017646. It has previously been discovered that vegetable protein fibers are completely incompatible with mollusk meats such as clam meat. For example, if you chop up clam meat and add vegetable protein fiber to it, the mixture will remain separate and not connect together to form a continuous protein substance, so even if the meat is packed in a container, compressed and heated. Cannot be adjusted.
Adjustment of the pH of vegetable protein fibers is known to make them compatible with meat, but even this adjustment of the pH of the fibers does not result in a sticky product. Other attempts to combine mollusc meat and fiber by adding gel-forming soy protein isolates have also been unsuccessful. Therefore, original mollusc meat products containing substantial amounts of vegetable protein fiber have not hitherto been produced in a known or conventional manner.

The present invention provides a complete synthetic mollusk meat product containing a substantial amount of vegetable protein fiber and a process for making the same. In general, this method involves first parboiling the meat for a very short time, then mixing the semi-cooked meat with vegetable protein fiber buffered to a neutral pH, then shaping the mixture and boiling it. This process combination creates a continuous protein material in which the meat fibers and vegetable protein fibers are bonded together and adhered together without separation. Mollusk meat fibers, like other meat fibers, are heat-fixed to the point where they do not bind themselves when partially boiled. But surprisingly, it is combined with buffered vegetable protein fibers. It is likely that there are active enzymes on the mollusk meat or meat that somehow interfere with the hybrid matrix that would form between the meat fibers and the vegetable protein fibers. Apparently par-cooking deactivates this enzyme and the buffered vegetable protein fibers functionally replace the mollusk meat protein to structure the gaps in the mollusk protein material. to fill in the blanks.

According to the invention, the buffered vegetable protein fibers are mixed with the resulting semi-cooked mollusk meat and then boiled, preferably under pressure.

The vegetable protein fibers of the present invention are generally single fibers (referred to as fibers herein) that are made by stretching a protein substance slurry having a solid protein concentration of about 0.5 to 35% by weight through a heat exchanger under pressure. It is produced by heating the slurry for a sufficient period of time so that it separates. The filaments are continuously extruded from the heat exchanger zone through an orifice for creating back pressure and into the collection zone. The fibers of the method of the invention are buffered, for example, with common buffering solutions that do not destroy the reactivity of the proteins. Examples of such aqueous solutions include aqueous solutions of sodium phosphates, sodium bicarbonate or preferably sodium carbonate.
Sodium carbonate is preferred because it is highly effective at low concentrations and is mild in reaction. Buffering in the present invention means adjusting the pH of the fiber to a neutral range of about 5.8 to 7.1, preferably 6.8 to 7.1.

The mollusc meat of the present invention may be obtained from animals of the phylum Morasca, which includes most invertebrates commonly called shellfish, excluding crustaceans. They are snails;
Crow clams and other bivalves, especially those that do not have segmented limbs, such as clams and oysters, and that have soft, segmentless bodies that are usually protected by calcium shells. The present invention encompasses all types of Morasca, but
In particular, we are targeting clams and oysters, which have been widely developed on the market.

Mollusk meat is par-cooked, for example, by soaking the meat in very hot or boiling water, steam, or a combination thereof for a time just long enough to start cooking the meat, but not enough to completely cook the meat. be able to. For example, the temperature of the medium is 180 to 250〓 (82 to
121℃) range is good. Soaking times should range from 10 or 15 seconds to 2 minutes, or up to 10 minutes or longer if the meat is frozen. It is believed that these conditions may be varied as long as the enzyme remains inactive. Any method of deactivating the enzymes in meat can be used as long as it does not damage the taste or texture of the meat. Without meaning to limit the invention, half-cooking or blanching is preferred.

The mollusc meat is cut or shredded into appropriate sizes so that it can be reorganized with the buffered fibers.

The buffered fibers and semi-cooked or enzyme-deactivated mollusk meat are stirred and mixed in a rotating drum, meat serge machine, silent cutter or mixer. Mixing continues until the pieces of meat and buffered fibers begin to clump together into a mass of meat and fibers forming a matrix of meat and fibers. The reorganized meat fiber mass is formed into a suitable shape, for example in a pan, and boiled under pressure, for example, in a pan with a pressure lid. The product is boiled until a hybrid protein matrix forms throughout the product and there is no apparent difference between the mollusc meat fibers and the vegetable protein fibers. Generally this is 150
Boil to an internal temperature of about 220°C to about 220°C (66 to 104°C).

Of course, the solidified protein product of the present invention is about 80% by weight.
The product contains a substantial amount of vegetable protein fiber and at least about 20% by weight of mollusk meat. For example, a small amount of seasoning, about 1%, is required. Additionally, other protein source materials such as vegetable powder isolates or concentrates can be added to the meat and vegetable protein fiber mixture to replace the amount of either the vegetable protein fiber or the meat. For example, in a typical embodiment of the present invention, the
0-10% by weight of powdered soy protein isolate is added to 60% by weight of mollusk meat and 5-80% by weight of fiber or vegetable protein isolate. The product has the texture, taste and texture of mollusk meat in a bound protein substance that does not separate.

The following examples illustrate the invention.

Example Mix 16 parts of clam meat and 17.1 parts of clam meat and make 190
The shellfish meat was immersed in (88°C) water for 90 seconds and cooled with cold water. Next, put the meat in a silent cutter and cut it for 15 minutes.
I cut it into minutes.

Commercial product SPE-200 soy protein fiber from Ralston Piulina Co., St. Louis, Missouri was obtained and 65.9 parts thereof were mixed in an aqueous sodium carbonate solution for 20 minutes until a pH of 7 was obtained. The amount of sodium carbonate was 1% by weight of the fibers and the amount of water was 10% by weight of the fibers.

The shellfish and fibers were mixed with 1 part seasoning in a bowl mixer for 5 minutes. This time is an appropriate time for the meat and fibers to adhere and become one. The meat-fiber mixture was placed in a polyethylene lined pan, covered with a pressure lid, and boiled to an internal temperature of 180°C (82°C).

The product showed a homogeneous cross section in which the meat fibers and soybean separated fibers could be entwined together. The product had good texture and texture.

Example This example demonstrates the production of oyster patty using oysters.

Approximately 42 parts by weight of frozen oysters are added to the final product.
It was placed in boiling water at 212㎓ (100℃) for 10 minutes. I saved the oyster juice as a seasoning. The meat was removed from the water, cooled, and cut using a silent cutter for 15 minutes.

The fiber was prepared by mixing 29 parts by weight of soybean protein fiber with a solution containing about 0.2 parts of sodium carbonate and 3 parts of persimmon juice in a ball mixer for 5 minutes until the pH reached 7.

Ralston Piyurina's product Shupro
620, 5 parts of soybean separated powder was mixed with 20 parts of oyster juice in a silent cutting machine and cut until smooth.

The oyster meat, soybean fibers and isolates, as well as 0.2 parts by weight of oyster flavoring agent and 0.2 parts by weight of mono-sodium glutonate, were mixed in a bowl mixer for 5 minutes until the meat and fibers began to adhere. The mixture was then packed in a container and boiled to an internal temperature of 180°C (82°C). The product was then immersed in a batter solution, breaded and frozen. The processed products eaten after heating had better taste, texture and texture.

The examples described above are merely illustrative of the invention, and various changes may be made to the details, materials, or steps described above without departing from the spirit of the invention. Such changes and other modifications are considered to be within the scope of this specification and the claims.

Claims (1)

[Scope of Claims] 1. A method for producing an artificial mollusk meat product of the type comprising a substantial amount of buffered vegetable isolated protein fiber,
at least 20% by weight of said fibers buffered from 5.8 to 7.1;
mollusk meat previously par-boiled, forming the mixture, and then boiling the formed mixture to form a bonded protein matrix that prevents separation of the fibers and the mollusk meat. Method of manufacturing animal meat products. 2. A method according to claim 1, wherein the par-cooking consists essentially of partially boiling the mollusc meat in a heating medium in the temperature range of 180-250°C (82-121°C). 3. The method according to claim 2, wherein the heating medium is water at 190°C (88°C). 4. The method according to claim 1, wherein the mollusk meat is selected from the group consisting of clams and oysters. 5. The method according to claim 1, wherein the fibers have a PH range of 6.8 to 7.1. 6. The method according to claim 1, wherein the fiber is isolated soy protein fiber. 7. The method according to claim 1, wherein the amount of vegetable protein fiber is up to 80%. 8. The method according to claim 8, wherein the amount of fiber is 50 to 80% by weight. 9. The method according to claim 1, wherein the amount of mollusc meat is at least 20% by weight. 10. The method according to claim 1, wherein 0 to 10% by weight of powdered vegetable protein is added. 11 The process of boiling the molding mixture is 150~220〓(66
internal temperature (104℃ to 104℃) and pressure 15psi (1Kg/
2. The method according to claim 1, wherein the method is carried out at a temperature of 2 cm ² ). 12. The method according to claim 1, wherein the enzyme is inactivated by partially boiling the meat. 13 Foods consisting of a substantial amount of buffered isolated vegetable protein fibers and enzyme-inactivated mollusk meat, which form a protein substance bound in a manner that prevents separation of the protein fibers and the mollusk meat. Characterized by protein solidified mollusc meat food. 14. The food according to claim 17, wherein the amount of isolated vegetable protein fiber is up to 80% by weight. 15. Food according to claim 17, wherein the amount of mollusk meat is at least 20% by weight. 16 Claim 13, wherein the mollusk meat is selected from the group consisting of clams and oysters.
Foods listed in section. 17. The food according to claim 13, wherein enzyme inactivation of mollusc meat is carried out by partially boiling the meat. 18. The food according to claim 13, wherein the isolated vegetable protein fiber has a pH of 5.8 to 7.1.