JPS6274246A - Production of dried animal metal-like food - Google Patents

Abstract

PURPOSE:To obtain the titled beef jerky-like food, by blending soybean protein with starch, edible fats and oils and water, expanding the blend by a twin-screw extruder, treating it with warm water, adding a seasoning solution such as meat extract, etc., and drying it. CONSTITUTION:Soybean protein is blended with starch, edible fats and oils and treated under pressure and heating by a twin-screw extruder, to give an expanded material. The expanded material is treated with warm water, part of starch is dissolved and filamentous properties of the soybean protein are developed. A ratio of water to the expanded material is >=8. The expanded material is mixed with a seasoning solution such as meat extract, etc., kneaded into a pasty state, molded into a fixed thickness and dried.

Description

Detailed Description of the Invention (a) Industrial Application Field This invention uses fibrous vegetable protein obtained by processing with a twin-screw extruder as the main raw material to produce dried meat foods such as beef jerky. This invention relates to a method for producing a food product that has an appearance and flavor similar to that of a food product.

(bl Conventional technology) A method for producing cinnamon food by using soybean protein as a raw material and organizing it using an extruder is known, for example, from the Japanese Patent Publication No. 44-
6203 and Japanese Patent Publication No. 45-16778, and a method for producing vegetable jerky by forming a base of vegetable protein into a thin plate is known from Japanese Patent Publication No. 5B.
It is known from the publication No.-46302.

(C) Problems to be Solved by the Invention However, the livestock meat-like foods obtained by conventional methods have the drawbacks of lacking fine fibrous texture and firm texture, and that they tend to lose their fibrous properties during production. It was not suitable for producing dried meat-like foods such as jerky, which have a high degree of fibrous properties and a unique hard texture.

Therefore, an object of the present invention is to provide a method for producing a dried meat-like food as described above, and thereby produce a dried meat-like food similar to beef jerky, which is a high-class delicacy and has high palatability, at a low cost. Can be provided in large quantities.

(d) Means for solving the problem, that is, according to the present invention, water is added to raw materials containing soybean protein starch and edible oils and fats, and after expansion with a twin-screw extruder, hot water of 8 times or more volume is added. Provided is a method for producing a dried livestock meat-like food, which is characterized by treating the food with fibrous material to develop fibrous properties, adding a seasoning liquid such as meat extract, and drying the food.

The soybean protein used in the present invention includes isolated soybean phosphorus, concentrated soybean protein, and defatted soybean powder.

As the starch, wheat starch, wheat starch, potato starch, corn starch, Japanese horseradish starch, etc. are used. Edible fats and oils may be either vegetable or animal-based, and powders containing fats and oils, such as full-fat soybean flour, powdered fats and oils, and other oil-fi seeds can also be used. The ratio of these three raw materials to water is preferably 70 to 90 parts by weight (weight; the same applies hereinafter), 10 to 30 parts of starch, 2 to 5 parts of edible oil and fat, and 10 to 50 parts of water. If it is outside this range, there is a risk that fibrous properties will develop in the hydration step after extruder treatment, resulting in a mesh-like structure.

These raw materials are fed to a twin-screw extruder, and subjected to pressure and heat treatment to obtain a puffed product. The object of the present invention can be achieved as long as the two-wheeled extruder has the basic performance of a two-wheeled extruder, such as high conveyance and mixing properties.

The puffed product extruded from the extruder has a high-density multilayer structure and does not have fibrous properties as it is, but by treating it with hot water, some of the starch dissolves and the fibrous properties of soybean protein are improved. manifest. That is, the obtained puffed product is added with water and heated, or the puffed product is put into hot water to develop fibrous properties. The water addition ratio at this time needs to be at least 8 times the amount of the expanded material, and the heating temperature is preferably 60° C. or higher, preferably 80° C. or higher to achieve good fibrous properties.

This soybean protein fiber is stronger than fibers obtained by spinning, has a thinner thickness of 0.5 mm or less, and has a texture extremely similar to that of meat.

In addition, with a -shaft type extruder, it is not possible to obtain protein having fibrous texture with such a texture even through such processing, and it is not suitable for meat products that require fibrous properties such as jerky with a mesh structure.

Furthermore, according to the present invention, fibrous protein can be obtained at a lower cost than protein obtained through a spinning process.

During this in-situ reconstitution process, use hydrogen peroxide if necessary.

Decolorization can also be achieved by adding a bleaching agent such as sulfite.

After reconstitution with hot water, the fibrous protein is dehydrated using methods such as centrifugation and pressurization.

To this are added edible vegetable oil or animal fat such as lard or beef tallow, a softener such as sorbitol or glycerin, beefex, salt, spice 2 pigments, etc., and knead well to form a paste. In this paste, fibrous protein contains 20% or more in terms of solid content, and the total water content is desirably about 75% or less.

This paste is shaped into a certain thickness and dried.

One method is to apply the paste to a thickness of 5 to 1Q mm on a glass or stainless steel plate that has been thinly coated with a release agent, and dry it at about 60°C until the moisture content is 10 to 20%. The obtained dried food has a unique texture with a chewy consistency similar to that of jerky.

te+example Example 1 80 parts isolated soy protein, 15 parts cornstarch.

Five parts of powdered oil and fat (oil content: 40%) were thoroughly mixed and introduced through the feed port of a twin-screw extruder.

At the same time, water was supplied using a metering pump so that the moisture content of all raw materials was 40%. Extruder screw rotation speed 1
Pressure and heat treatment was carried out at 60 rpm, a tip barrel temperature of 146° C., and a pressure of 28 kg/cJ just before the goo to obtain a expanded product.

To this puffed product, 1 (lffi) of water was added, heated to 75°C with stirring, and continued stirring for 45 minutes.Then, it was dehydrated using a centrifuge to obtain fibrous soybean protein with a water content of 85%. .

9 parts of hydrogenated rapeseed oil and 9 parts of sorbitol were added, followed by 10 parts of a seasoning liquid containing salt, spicy sauce, Beefex, beef flavor, and gummy natural coloring, and mixed in a Kenwood mixer to form a paste. This was stretched to a thickness of 8 mm on a 2Qcn+x1m aluminum plate that had been thinly coated with a release agent in advance, and dried in a dry heat dryer at 60°C until the moisture content was 17%. 7 after drying
The product obtained by cutting the product at 1 distance had a thickness of about 2 mm and was highly fibrous, an edible food product that closely resembled beef jerky.

Example 2 Add 100 parts of the same fibrous soy protein as used in Example 1 to 1 minced beef thigh using a food cutter.
00 parts, 9 parts of beef tallow, 9 parts of sorbitol, 7 parts of the same seasoning liquid as in Example 1, and mixed with a Kenwood mixer. It was rolled out with a spatula, shaped like a piece of meat, and dried at 80°C. The obtained product is
Unlike those made only with beef, the taste was very similar to that of beef jerky, and the flavor of beef was further added.

(f) Effects of the invention Beef made with conventional vegetable protein or fibrous protein by using advanced and delicate fibrous vegetable protein obtained by a two-wheeled extruder alone or in combination Compared to jerky-like food, it is possible to obtain food that is closer to the real thing, and the product is easy to produce.
It can be prepared inexpensively.

Patent Applicant: Food Industry Extrusion Shoes Technology Research Association (Old and Voluntary Amendment) Date of July 1985/IJ, Commissioner of the Patent Office U'l Name of the invention: Method for manufacturing dried meat-like food 3゜Relationship with the case to be corrected: Patent issued by t9II, 1. Subject of amendment 10: Invention in the specification, 5), painful explanation column
, /" ---5, Contents of amendment +11 Line 10 from section 5α of the specification, "Solid content - 20% or more" is corrected to "2, 15Q4 or more in solid content.

Claims (1)

[Claims] (1) After adding water to raw materials containing soy protein, starch, and edible oils and expanding them with a twin-screw extruder,
A method for producing a dried livestock meat-like food, which comprises treating the food with 8 times or more of hot water to develop fibrous properties, adding a seasoning liquid such as meat extract, and drying the food.