JPS6234377B2 - - Google Patents

Description

[Detailed Description of the Invention] In Japan, meat with marbled fat dots is accepted by consumers for its luxurious feel, and beef cattle exported to Japan from overseas such as Australia are also bred for this purpose. is currently underway.

There have been several attempts to produce meat-like foods that resemble fatty meat, or meat-like foods that highlight fat and red meat, but they have been difficult to produce because of the marbled appearance and the leaching of fat through heating during sterilization and cooking. None have been sufficiently successful in not causing

The purpose of this invention is to produce marbled meat or meat-like foods by molding a shape-retaining emulsion containing protein, oil, and water as main components into granules.
The main idea is to mix this with a fibrous, piece-like, or paste-like meat or protein material, and then heat it.

First, an emulsion containing protein, oil, and water as main components is prepared. This emulsion must be shaped into granules and have shape retention properties. If the emulsion is formed into granules and does not have shape retention properties, when it is later mixed with meat or protein materials, it will visually dissipate and will not become marbled.

Protein is not only necessary to emulsify fats and oils and water and give shape retention to the emulsion, but also to prevent fats and oils from flowing out of the emulsion granules during the heating process after adding the granulated emulsion to meat or protein material. This also prevents the emulsion particles from becoming viscous and visually dissipating during the heating process. Therefore, proteins should be used that have thermal coagulability, and proteins that have already been thermally denatured and have lost this property, or those that have too low a protein content and are poor in this property, are unsuitable. Proteins with this property include soybean protein,
It may be a plant protein such as peanut protein or an animal protein such as casein. Some types of proteins exhibit unpleasant odor and taste, and it is best to select proteins with a high degree of protein purification (high protein content).

Fats and oils are essential because they give the emulsion an oily flavor, and they are also visually necessary because they have the effect of whitening the emulsion, so they should be included in the emulsion in an amount of 10% by weight or more. In this invention, fats and oils are not limited to fats (which are solid at room temperature) as in conventional fat-like food production methods, and it is also necessary to mix them with meat and other ingredients at a considerably low temperature. Nor. In the present invention, a liquid oil can be used as the fat and oil, and there is no need to adopt low-temperature mixing conditions because, as mentioned above, the presence of protein in the emulsion prevents the fat and oil from softening and flowing out under heating. However, if there is too much oil or fat, the emulsion will be too soft, so the amount of oil or fat in the emulsion should be kept below 50% by weight.

The ratio of protein and water in the emulsion is such that there is at least enough water to hydrate the protein, and there is also a sufficient amount of protein so that it can be shaped into granules and retain its shape. It should have a sufficient amount of protein to maintain its granular shape and be slightly hard. The ratio of protein to water cannot be determined unconditionally depending on the type of protein used and the protein content, but if powdered isolated soybean protein is used as an example, the amount of water added is preferably 3 to 5 times the weight.

Coloring agents, flavoring agents, etc. may be added to the emulsion as necessary.

The size of emulsion molded into granules is 1 to 15 mm.
The thickness is preferably 3 to 5 mm. If it is too large, the product will look like a lump of fat and lack a luxurious feel, and if it is too small, it will easily dissipate, making it difficult to create a marbled appearance.
The means for forming particles is not particularly limited, and examples include chopper, cutter, and dicing machine. Among these, the chopper is a general-purpose machine used for meat grinding, and depending on the hardness of the emulsion, the shape extruded from the plate may be independent granules or continuous granules, but it is not continuous granules. This is most preferable because it becomes easily independent particles through a subsequent mixing step or a simple loosening operation, and particles with a relatively uniform size can be easily obtained.

The emulsion grains are then mixed with a fibrous, flaky, or pasty meat or protein material, which allows the emulsion grains to spread out slightly in contact with the meat or protein material, rather than leaving them completely intact. It is preferable to mix the ingredients to such an extent that the ingredients are mixed in such a way that a more natural marbled appearance can be obtained. This degree can be easily determined.

Examples of fibrous materials include protein fibers obtained by loosening meat using a defibrator, protein fibers obtained by wet spinning, and fibrillar proteins obtained by flowing protein slurry under conditions that facilitate coagulation. Examples of small pieces such as filaments include crushed meat pieces, textured protein (TVP), and bundled protein fibers, and pastes may or may not be of meat origin. In this invention, these meat or protein materials are selected or used in combination depending on the target food.

The preferred ratio of emulsion to the total of these meat or protein materials and granular emulsion can be easily determined depending on the target food.
It is often in the range of 10-40%. If it's too much, it will look like you're using too much fat and it won't look luxurious.

The mixture of granular emulsion and meat or protein material is then heated with or without shaping and packaging. The heating temperature and heating time may be set to suit the purpose of sterilization, etc., depending on the intended food, but should be at least as high as the conditions for coagulating the proteins in the emulsion. Since the coagulation of the protein is not performed before mixing with the meat or protein material, the surface is easily spread out during mixing, so that it blends well with the meat or protein material.

Example 1 Isolated soybean protein powder (“Fujipro R” Fuji Oil Co., Ltd.)
An emulsion consisting of 18 parts of 18 parts of the same product, 20 parts of purified beef tallow, and 62 parts of water was chopped into granules using a chopper equipped with a 3 mm diameter hole plate.

To 30 parts of this granular emulsion, 70 parts of fibrillated soy protein filament colored reddish brown ("Fuji Piure SP-NC" thawed product sold by Fuji Oil Co., Ltd.)
and 3.8 parts of seasonings (2 parts of table salt, 1 part of sugar, 0.5 parts of sodium glutamate, 0.3 parts of spices) and mixed for 3 minutes in a mixer, the granular emulsion spread slightly and was dotted on the soy protein filament. Was. This was put into cans and retort sterilized at 115°C for 60 minutes to obtain a corned beef-like food. When the can was opened and the contents were examined, there was no evidence that oil or fat had leached from the emulsion, and white fat-like emulsion was scattered and had a good marbled appearance.

Example 2 Example 1: 80 parts of salted and steamed beef loosened into fibers and a granular emulsion (an emulsion consisting of 14:40:46 of powdered isolated soy protein powder, beef tallow, and water)
After mixing 20 parts of (granulated in the same way as above) and 2.3 parts of seasonings (0.5 parts of salt, 1 part of sugar, 0.5 parts of sodium glutamate, 0.3 parts of spices) in a mixer, fill the can and seal it for 60 minutes at 115℃. was heated to obtain canned corned beef. I opened the can and examined the contents, but
This product was novel in that there was no uneven distribution of fat layer on the top of the can, which was often observed in the past, and the product had a marbled appearance.

Example 3 15 parts of powdered isolated soybean protein powder, 3 parts of dried egg white powder,
An emulsion consisting of 30 parts of salad oil and 52 parts of water was chopped into granules using a chopper equipped with a 4.5 mm diameter hole plate.

Add 20 parts of this granular emulsion to 70 parts of pork and pork fat.
10 parts were mixed with the kneaded sausage dough for 5 minutes in a mixer, packed in a casing, heated at 80°C for 40 minutes, and then cooled to obtain a sausage with a marbled appearance. The cross section had a preferable high-quality appearance in which slightly flattened emulsion particles were uniformly dispersed.

Claims (1)

[Scope of Claims] 1. A shape-retaining emulsion containing 10 to 50% by weight of fats and oils and consisting mainly of protein, fats and oils, and water is formed into particles with a diameter of 1 to 15 mm, which are then shaped into fibers, A method for producing marbled meat or meat-like food, which comprises mixing the meat or protein material in the form of small pieces or paste, and then heating the mixture. 2 Emulsion separated soy protein powder and parts 3-5
The manufacturing method according to claim 1, which contains twice the weight of water. 3. The manufacturing method according to claim 1, wherein the emulsion is formed by chopping. 4. The manufacturing method according to claim 1, wherein the granular emulsion is slightly spread by mixing with meat or protein material.