JPS629299B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a meat substitute mainly used for steak.

Steak meat is extremely delicious, but extremely expensive. Therefore, attempts are being made to provide steak substitute meat at low cost by applying the method of making ham. However, this product had the texture and taste of ham, far from steak meat, and was by no means satisfactory.

In view of the above circumstances, this inventor has finally completed this invention as a result of extensive experimentation and research in order to provide something that is close to steak meat in terms of chewiness and flavor at a low cost.

Next, the present invention will be described in detail with reference to drawings showing embodiments thereof.

As shown in FIGS. 1 and 2, the meat substitute 1 according to the present invention comprises a large number of fibers 2 whose main component is ground fish meat and which is imparted with the flavor of livestock meat. The fibers 2... The edible fat particles 3 existing between them are bound together by a binder 4, or as shown in Figure 6, the edible fat particles 3... A large number of granules 6 mainly composed of fish meat and imparted with the flavor of livestock meat and edible fat granules 3 existing between these granules 6 are connected by a connector 4. Furthermore, although not shown, there are many fibers and granules that are mainly composed of ground fish meat and have the flavor of livestock meat, and those that exist between these fibers and granules. It is made up of edible fat particles bound together by a connector 4. In other words, the meat substitute according to the present invention is composed of a large number of fibers or granules that are mainly composed of ground fish meat and have the flavor of livestock meat, and edible fat granules that exist between these fibers or granules. It is bound by.

In this invention, as in the meat substitute 1' shown in FIG. 3 or FIG. 7, a thin layer of edible fat 5 is bound to the surface of the meat substitute 1' by a tether 4 similar to that described above. Sometimes. In Figures 3 and 7, 2 is fiber, 3 is edible fat granules, 6 is granules mainly composed of ground fish meat,
All of them are the same as those of Meat Substitute 1. Thin layer(s) of edible fat may be present within the meat substitute, and may also be present in multiple layers on the surface. The binder 4 may be made of flour gluten, starch, gelatin, etc., but it is preferably composed of a material whose main component is ground fish meat. It is preferable that the meat flavor is also imparted to this. Although this configuration is not essential, it further enhances the meat-like chewability and flavor.

As can be seen from the above description, the meat substitute according to the present invention is made up of so-called ""Leanmeat" is produced, in which granules made by grinding edible fat are dotted in a marbling pattern. Therefore, its appearance resembles that of so-called "marbled" meat, which is considered to be a high-quality product among real meat, especially beef. The lean part consists of fibers or granules and binders, so the feel when you chew it is very similar to that of beef or other animal meat. By appropriately adjusting the strength of the fibers or granules and the ``elasticity'' of the binder, the chewing quality can be matched to the chewing quality of the target type of meat. By mixing multiple types of fibers with different thicknesses and/or stiffnesses, the chewing feel becomes even more natural. In addition, in FIG. 1, all the fibers 2... are arranged in the same direction, but the arrangement of the fibers 2 is free and is not limited to what is shown.

Meat substitutes are usually vacuum-packed in slices as shown in the figure, and provided to the market with sauce attached. At that time, it may be roasted and vacuum packed after being sliced. If this is done, a little of the edible fat in the meat substitute will melt during cultivation and be transferred to the lean parts, which will enhance the overall flavor and improve the appearance due to browning. It goes without saying that when this meat substitute is grilled, it will be cooked in the same manner as real meat, including the degree of fat melting and the sound of scorching.

In the present invention, the fibers or granules constituting the lean meat, and in some cases the tether, are composed mainly of ground fish meat, that is, so-called "kamaboko". As the ground fish meat, it is preferable to use ground fish produced at a fishing ground, that is, a special quality product called "ship-based ground fish", rather than ground fish made from landed fish. This is because when using ship-based meat, it becomes more sticky and has a meat-like texture.

This invention is characterized in that the fibers or granules constituting the lean meat, and in some cases the tether, are not ordinary kamaboko but kamaboko kamaboko flavored with animal meat. This invention succeeded in making the chewing sensation (crunch) closer to that of the real thing by composing the so-called lean parts of livestock meat with fibers or granules made of kamaboko and a binder. However, in the process of perfecting this invention, the most difficult part was figuring out how to impart the flavor of meat to kamaboko.
Taking the case of creating a beef substitute as an example, this problem was solved by using liquid or powdered cow blood, beef extract, etc. in addition to beef liver. That is, in order to impart the flavor of livestock meat, it is best to use liver, blood, meat extracts, etc. Of these, the liver, or so-called "liver", is the most excellent. When making a beefsteak substitute, it is most preferable to impart flavor with beef liver.

In this invention, minced meat such as beef may be mixed in the binder. In some cases, minced meat may be mixed into the fibers or granules. This is because the texture and flavor of the meat substitute are further enhanced.

The edible fat contained in meat substitutes is selected appropriately depending on the type of meat of interest, but in the case of meat substitutes for beefsteak, beef fat is used, especially the internal organs usually called ``kenne''. Surrounding fat is most preferred.

Next, the method for producing the meat substitute according to the present invention will be explained. However, in this invention, the method of producing the meat substitute is not limited to the following.

The first step of the method for producing meat substitute according to this invention is as follows:
A bundle containing a large number of parallel long fibers 12 whose main component is ground fish meat and flavored with livestock meat, in which a binding material 14 containing edible fat particles 13 is present. This is the process of creating a lump 11 as shown in FIG. 4 by compacting the . It is preferable that this binding material 14 is also made mainly of ground fish meat, and is further flavored with animal meat such as beef. The binder material may contain ground meat as the case may be, and may also contain granules containing ground fish meat as a main component and flavored with meat such as beef. In this invention, when compacting a bundle, a thin layer of edible fat is added to the bundle.
By overlapping and compacting the 5th
A lump 11' as shown in the figure may also be formed. A thin layer of edible fat 15 can be placed inside as well as on the surface of the bundle.
That is, the layered material may be superimposed on the bundled material, and then the bundled material may be further superimposed and compacted.

This compaction is performed by winding the bundle or the stacked product of the bundle and the layered product in a cage or placing it in a molding machine (mold, etc.). To explain this in more detail based on a specific example, first,
Spread the makisu on the table and spread a heat-resistant sheet on top. Then, the long fibers are immediately piled up in a bundle on top of this, or the long fibers are piled up in a bundle on top of which a thin layer of edible fat is first spread and a thin layer of binder material is applied. In this case, a thin layer of edible fat may be laid on top of a bundle of long fibers, and further long fibers may be stacked on top of this layer. In the above, while stacking the long fibers into a bundle, the binder material is mixed between the long fibers by spraying continuously or intermittently. Finally, the surface is neatly finished with a binding material, and the stack is wrapped in the above-mentioned sheet and tightly compacted with a roll cage. When using a molding machine, the process is almost the same.

The second step of this invention is the step of steaming the thus obtained lumps 11, 11'.
By going through this process, the lumps 11,1
The long fibers 12 or the long fibers 12 and the edible fat particles 13 as well as the thin layered edible fat 15 are strongly bonded to each other through a tether formed by solidifying the tethering material 14. . lumps 1
It is preferable that the steaming of the lumps 11, 11' be performed while the lumps 11, 11' are in a compacted state. By doing so, the meat substitute becomes stronger and has a chewy texture that more closely resembles that of steak meat. The lumps 11, 11' can be compacted by, for example, tying the cage with thread.

Steaming of lumps 11 and 11' is done at 90 to 95℃.
It is best to do this for 50-60 minutes. Although the temperature and time are not limited to these, the long fibers 12 whose main component is fish meat and the binder material 14 are heated to 100°C.
This is because if the food is steamed for a long time at a temperature exceeding 100°C, it may lose its elasticity, and edible fats are also likely to flow out when the temperature exceeds 100°C.

Once steamed, the chunks are left in a cool place for about 60 minutes, then sliced into 1-3 cm thick pieces and vacuum packed. In this case, the slicing is usually perpendicular to the fibers. The sliced
After being lightly roasted using methods such as grilling on an iron plate,
Sometimes it is vacuum packed.

A long fiber containing ground fish meat as a main component and flavored with meat such as beef is prepared, for example, as follows. First, the ground material A is made by grinding the raw materials having the following composition for about 60 minutes. Hereinafter, "parts" are parts by weight.

Surimi on board 100 parts Starch 4-8 Salt 2.5-4 Sugar 3-6 Egg white 4-16 Mirin 1.5-2.5 Sodium glutamate 1.5-2.5 Phosphate 0.1-0.5 Preservatives A little Water 8-12〃 At the same time, add 100 parts of beef liver and 1-5 ounces of salt.
Add the ingredients and grind for about 20 minutes, and when it becomes mushy, add a little garlic, squeezed onion juice, and nutmeg, and grind for about another 10 minutes to make Gakiage B.

Then, mix the ground meat A and the ground meat B so that the ratio of ground meat to beef liver is 100 parts to 15 to 25 parts to make ground meat C.

In the above, starch increases the jelly strength and makes the texture of the lean meat closer to that of lean meat. Egg whites give the lean meat a fine texture and shine. Mirin takes on a meat-like color when the meat substitute is roasted.

Different from the above, flavoring agents such as beef liver may be added to the ground meat from the beginning.
In short, the types, order and amounts of each raw material are not limited to those mentioned above, as long as the product is grounded fish meat as the main ingredient and has the flavor of livestock meat. Changes will be made as appropriate depending on the target type of meat.

The ground product C obtained in the above manner is then extruded from a long and narrow slit onto a belt conveyor, rolled into a sheet with a thickness of 1 to 3 mm, and then steamed or roasted. or steamed and then roasted. By roasting, the degree of dryness of the sheet material can be easily adjusted. By adjusting the degree of dryness, the firmness of the fibers and, by extension, the firmness of the lean meat can be adjusted. The obtained sheet-like material is cut into long fibers with a width of 1 to 3 mm by cutting with a cutting roll having a large number of grooves with a width of 1 to 3 mm in the circumferential direction. The firmness of the lean portion can also be adjusted depending on the thickness of the fibers. Note that the above values regarding the thickness of the fibers are just examples, and are not intended to be limiting.

As a binder material, in the ground material A prepared for making fibers, the composition was exactly the same except that the 8 to 12 parts of water was changed to 13 to 17 parts of water for 100 parts of ground fish on board. It is made by mixing the ground material A' and the ground material B, which is the same as that prepared for making the fiber, in a ratio of 100 parts of ground meat on board to 15 to 25 parts of beef liver. The ground material C′ is used. In this case as well, the type, blending amount, and blending order of each raw material may be changed as appropriate.

In this invention, the meat substitute can also be produced as follows. That is, the ground product, which is mainly composed of ground fish meat and has been given the flavor of meat such as beef, is steamed into an appropriate shape such as a lump or sheet, and then cut into pieces. A molding material is prepared by mixing edible fat granules and a binder material, and this molding material is molded into a desired shape such as a slice or a block.
After that, the obtained molded product is steamed. In this method, the toppings are prepared, for example, in substantially the same manner as the topping C' in the previously described method, and the binding material is prepared, for example, in substantially the same manner as the binding material C' in the previously described method. It is best to steam the molded product while the molded product is compacted, and the steaming temperature and time should also be set at 90-95°C.
It is best set at 50-60 minutes at ℃. The reason is the same as mentioned above. When making a molded product, a thin layer of molding material and edible fat may be superimposed and molded, and as described above, minced meat such as beef may also be included in the molding material. Minced meat is added during the mixing of the molding ingredients, and may also be added by mixing it into the ground meat.

Since this invention is configured as described above,
According to this, meat substitutes of the same quality can be mass-produced, and inexpensive meat substitutes can be stably provided. Moreover, this meat substitute has a texture that is not much different from real meat such as beef, and the flavor is also unchanged. Furthermore, in some cases, it is also possible to provide a meat substitute that has a delicious flavor that is not found in real meat.

[Brief explanation of the drawing]

The drawings show embodiments of the invention,
FIG. 1 is a perspective view of a meat substitute according to one embodiment, and FIG.
The figure is a partially enlarged sectional view, FIG. 3 is a perspective view of a meat substitute according to another example, FIGS. 4 and 5 are perspective views of a lump, and FIGS. It is each perspective view of the Example. 1,1'...meat substitute, 2...fiber, 3...edible fat granules, 4...binder, 5...thin layer of edible fat, 6...mashed fish meat as the main ingredient granular matter, 11,11'... lumpy matter, 12...
Long fibers, 13... Edible fat granules, 14...
Binder material, 15...A thin layer of edible fat.

Claims (1)

[Scope of Claims] 1. Lean meat is composed of a large number of kamaboko fibers or granules that are mainly composed of ground fish meat and have the flavor of livestock meat, and these kamaboko fibers or granules are bound together with a binder. A meat substitute with grains of edible fat scattered in a marbling pattern. 2. The meat substitute according to claim 1, wherein the binder is made of ground fish meat as a main component and has the flavor of livestock meat. 3. The meat substitute according to claim 1 or 2, wherein there is a thin layer of edible fat bound by a binder on either the surface or the inside. 4. The meat substitute according to any one of claims 1 to 3, in which minced meat is mixed in the binder. 5. The meat substitute according to claim 4, wherein the ground meat is ground beef. 6. The meat substitute according to any one of claims 1 to 5, wherein the ground fish meat is ground fish meat on a ship. 7. The meat substitute according to any one of claims 1 to 6, wherein the flavor of the livestock meat is that of beef. 8. The meat substitute according to claim 7, wherein the beef flavor is imparted by beef liver. 9. The meat substitute according to any one of claims 1 to 8, wherein the edible fat is beef fat. 10 Cow fat is the fat around the internal organs of the cow.
The meat substitute according to claim 9. 11. The meat substitute according to any one of claims 1 to 10, wherein the meat substitute is for steak.