JPWO2007110907A1 - Method for improving the taste and texture of soy protein-glucomannan coagulation and storing it for a long time - Google Patents

Abstract

[Objective] To prevent the generation of alkaline unpleasant odor and soybean unpleasant odor of soy protein-glucomannan coagulation, improve taste and texture, and provide long-term preservation. SOLUTION: A calcium hydroxide solution is prepared by dissolving in 2 g of calcium hydroxide with 80 cc of hot water at 60 ° C., and 150 cc of hot water at 60 ° C. is added as soy protein to 50 g of whole dried okara from Marumi Corporation. Stir, add 10 g of dried whole egg as a binder and stir further, then add calcium hydroxide solution and stir well, add 678 cc of hot water at 60 ° C. to 30 g of konjac flour, When kneaded and the whole is in a jelly form, add an aqueous solution of soy protein, dried whole egg, calcium hydroxide solution and knead well to form a plate-like solidified body. The alkali-containing water contained in the three-dimensional network structure is forcibly separated to prevent generation of an unpleasant odor of alkali, filled in a retort pouch, degassed, sealed, heat sterilized, and filled with minced liquor. And retort pouch food.

Description

  The present invention comprises a solid-liquid two-phase solution in which a soy protein aqueous solution is gelled with glucomannan in the presence of an alkali as a coagulant, and a continuous three-dimensional network structure of soy protein-glucomannan is a sol-like liquid. The present invention relates to a method for improving the taste and texture of a coagulated body in which phases are discontinuously included, and for long-term storage.

  The inventor has a soy protein comprising 5-10% soy protein, 0.5-8% gelling agent, 0.1-0.3% coagulant and 70-90% water per total mass of the composition. Invented a processed food composition and filed an international application (PCT / JP2005 / 013709). In the invention relating to the international application of PCT / JP2005 / 013709, a composition using “okara” as soy protein and “konjac (glucomannan)” as a gelling agent is registered as “Rikaro”. Have gained.

In the present specification, Rikaro is defined as “a soy protein aqueous solution, which is composed of a solid-liquid two-phase gelled with glucomannan in the presence of an alkali as a coagulant, and a continuous three-dimensional network structure of soy protein-glucomannan. Is defined as “a coagulated body discontinuously including a sol-like liquid phase”, and is simply used as “a soy protein-glucomannan coagulated body” as necessary.
“Soy protein” means a product that is originally extracted and concentrated from soybean by solvent extraction or the like, and various soybean proteins are currently provided as food processing raw materials. The soy protein is classified into soy flour, grits (protein concentration of 50% or more), concentrated soy protein (protein concentration of about 70%), and separated soy protein (protein concentration of about 90%). Shape (card), granular (textured), and fibrous. In relation to each functionality, it is used for processed meat products, fish paste products, frozen foods, cooked foods, bakery confectionery, frozen desserts, soups, side dishes, etc. The term “soy protein” used in the present specification includes, of course, these, but is used in a broad sense such as processed foods directly processed from soybeans, such as tofu, okara and soy milk.
Further, the term “glucomannan” is so-called konjac flour extracted and isolated from konjac koji, but in the present specification, it is used in a broad sense and includes commercially available konjac and shirataki.

  “Recaro” (registered trademark, hereinafter omitted the registered trademark) can be eaten as it is without hamburger steak, croquette, meatball, meat sauce, etc., or hamburger steak, croquette, meatball, meat sauce, etc. It can be used as an extender or quality improver for processed meat products, and it can also be used as a hamburger putty. Moreover, ham-like and bacon-like foods that do not use pork, and “pemmican” that does not use beef It can be processed into food or used as a material for bread and confectionery dough.

  Nutritional description of Ricaro, nutritional description of soy protein, the main component of Ricaro, detailed description from the nutritional, physicochemical and rheological theory of glucomannan is the specification of international application PCT / JP2005 / 013709 Because it was described in the book, it is omitted.

  The present inventor has learned that there are several points to be improved in the Licaro marketing process. This will be described below.

  Konjac, the main component of Ricaro, is a so-called gelling agent. Konjac gelates an aqueous solution of soy protein, which gives Rikaro an elasticity, and at the same time, the viscosity rapidly increases, changes from Newtonian viscosity to non-Newtonian viscosity, has a yield value, and shows plasticity. , Increase "ease of chewing". That is, among “cohesiveness”, “viscosity”, “elasticity”, and “adhesiveness”, which are important as a texture profile as food, the viscosity and elasticity are improved, and “easiness to bite” is improved. In more general terms, it is not too soft, not too hard, has elasticity and crunch, and has a “slow feeling” when chewing beef.

  This konjac has (1) gelling properties, (2) thickening and stability, (3) moisture retention, (4) film-forming properties (film-forming properties), (5) uniform foaming dispersibility, (6) crystals It is improved in production prevention, (7) binding property, (8) protein quality retention improvement, (9) interaction between polysaccharides (improvement of gel strength), and (10) texture. Moreover, since it contains abundant dietary fiber, it is also called dietary fiber.

  Traditionally, konjac has been considered not to contain any nutritional components, and there are many references describing it. However, the feature of konjac is that it contains a large amount of calcium component and a large amount of dietary fiber. The calcium component contained in konjac dissolves well in acids and is therefore easily dissolved in the stomach and absorbed from the small intestine. Moreover, the dietary fiber contained in konjac is water-soluble and excretes sodium and the like by improving the balance of intestinal bacteria and the ion exchange action of the intestinal contents. It also has the effect of increasing the amount of feces, excreting intestinal harmful substances, and suppressing excessive absorption of cholesterol and sugar.

  Konjac is a plant belonging to the taro family and is made from konjac koji, which is mainly composed of glucomannan. This glucomannan is a polysaccharide having a molecular weight of 1 to 2 million in which mannose and glucose are linked by β1 → 4. Konjac molecules contain a small amount of acetyl group, uronic acid residue and the like in addition to mannose and glucose. Traditionally produced from konjac koji, the technology to isolate and extract only glucomannan has been established, and as so-called “konjac fine powder”, it is widely used as an ingredient in edible konjac and shirataki, as well as various dessert foods and processed foods. Applications have been expanded and usability has increased.

  Konjac gels irreversibly only by treatment with alkali as a coagulant. When konjac is treated with an alkali, a chemical structural change occurs such as elimination of an acetyl group bonded in an ester form. That is, the elimination of the acetyl group is an essential reaction for konjac gelation, and serves as an indicator of whether or not gelation has been completed. (Source: Kenji Maebuchi: Agricultural, 52, 251 (1978), 52, 485 (1978), 52, 513 (1978)).

  Therefore, Rikaro contains alkaline compounds such as sodium hydroxide, calcium hydroxide and potassium hydroxide as essential components as a coagulant for konjac. This alkaline compound has a peculiar odor such as white powder or soapy odor.

  Therefore, when Licaro is used for deep-fried food etc., there is a drawback that an alkaline odor remains unless water is sufficiently drained.

  By the way, lipids deteriorate due to oxidation reactions. This lipid oxidation occurs not only by auto-oxidation but also by the action of enzymes. This enzyme is called lipoxygenase, and lipid hydroperoxide is produced by adding oxygen molecules to fatty acids and esters having a pentadiene structure such as linoleic acid, linolenic acid, and arachidonic acid. Lipoxygenase is present in many plants, but is particularly active in beans, tomatoes and eggplants. Volatile aldehydes such as hexanal, which is a degradation product of lipid hydroperoxide, cause unpleasant odors in soybean products such as tofu. The lipoxygenase reaction is a phenomenon that occurs during storage and processing of vegetable foods.

  Therefore, licaro containing soybean as a main component has a drawback that it produces an unpleasant odor of soybean during cooking or processing together with oil or during storage.

  In addition, there is a limit to the feeling of meat when using Likara in a block and cooking it in a deep-fried or yakiniku style. The reason is that 30 to 40% of meat is striated muscle (skeletal muscle), so-called red meat, which is a collection of elongated muscle fibers having a thickness of 10 to 100 μm and a length of about 1 to 5 cm. It consists of the body and the muscle traits that fill it, and the surface is wrapped by a transparent thin film rich in elasticity.

  Licaro, on the other hand, is composed of a solid-liquid two-phase gelled with glucomannan in the presence of an alkali as a coagulant, and a continuous three-dimensional network structure of soy protein-glucomannan is sol-like. It is a solidified body that includes the liquid phase discontinuously, and is essentially different from the structure of meat. However, when Rikaro is compared to konjac alone, the texture is similar to meat.

  Since it relates to the sensory test described later, the texture will be described. The word “texture” refers to physical properties such as weaving, weaving, touch, touch, texture, structure, and structure, but in foods, it is usually a property that is evaluated by the sensation felt by the hand or mouth, such as touch, texture, and tongue touch. Is a generic term. Details are as follows.

(1) Mechanical primary characteristics include hardness, cohesiveness, viscosity, elasticity and adhesion. As mechanical secondary characteristics, cohesiveness includes brittleness, chewability, and gum. As a general expression corresponding to each of them, there is a hardness → soft → crunch → hard. Cohesive brittleness is easy to break (poropolo) → crunchy → easy to break (brittle). Chewing is soft and supple → can not chew well → tough. Gum properties include easy-to-break → powder-like → paste → rubber. The viscosity is smooth and sticky. In elasticity, there is plastic → elasticity. Adhesiveness is sticky → sticky → sticky.
(2) Geometric properties include particle size and shape, and particle shape and orientation. As a general expression of each, the particle size includes sand, granular and coarse. The shape and orientation of the particles include fibrous, cellular, and crystalline.
(3) Other primary characteristics include water content and fat content. General expressions for moisture content are dry → wet → wet → watery, secondary characteristics of fat content are oily and greasy. A general expression for oily is greasy (oily), and a general expression for grease is greasy (greasy).

  As mentioned above, the main components of licaro are soy protein and glucomannan. With soy protein alone, it is polo and lacks cohesion, it is smooth and lacks stickiness and lacks elasticity, but by using glucomannan as a gelling agent, the function of glucomannan as a gelling agent At the same time, the large amount of water-soluble dietary fiber it contains could improve “cohesiveness”, “viscosity”, “elasticity” and “stickiness”, which are important as texture profiles. However, the texture of Licaro is only when compared with soy protein or glucomannan alone, and it cannot be denied that the texture is inferior when compared with meat.

  As described above, licaro has a defect due to soy protein as a raw material, alkali as a coagulant to be used, and structure. The disadvantage caused by soy protein is that lipoxygenase, an enzyme present in soybeans, is a degradation product of lipid hydroperoxide produced by enzymatic reaction with fatty acids and esters having a pentadiene structure such as linoleic acid, linolenic acid, and arachidonic acid. It is an unpleasant odor caused by volatile aldehydes such as hexanal.

  The defect due to the structure is that Likaro consists of a solid-liquid two-phase solution in which soy protein aqueous solution is gelled with glucomannan in the presence of alkali as a coagulant, and a continuous three-dimensional network of soy protein-glucomannan. Since the structure is a solidified body containing a sol-like liquid phase discontinuously, the liquid phase contains an alkali.

  When liquor is cooked together with a fatty acid or ester having a pentadiene structure such as linoleic acid, linolenic acid, or arachidonic acid, it is preferable to remove as much water as possible from licaro in advance. Licaro is usually manufactured and sold in the form of a plate like konjac. The purchaser compresses or taps the liquor before it is cooked to release water and cut it. However, it is impossible to completely remove the water containing alkali contained in the three-dimensional network structure only by compressing or tapping the plate-shaped licaro.

  In order to solve this problem, it has been considered to provide the liquor plate in mince, paste, or chopped form. In addition, in this specification, what was cut into 2 to 9 mm from the Licaro plate is “mince”, 2 mm or less is “paste”, the thickness is 5 mm or less, the length is 1 to 5 cm, and the width is about 5 mm to 2 cm. Expressed as chopped.

  By cutting or processing licaro into mince, paste, or chopped pieces, it can have a variety of internal structures, so the texture can be improved compared to cooking liquor in blocks. It is possible to destroy the dimensional network structure and completely remove the water containing the contained alkali, so there is no unpleasant odor of alkali. Since the surface area is remarkably increased, the taste spreads throughout and the taste can be improved. Therefore, such an effect cannot be obtained if Licaro has a shape other than the mince, paste, or shredded limited to the above numerical values. Therefore, it can be said that the numerical limitation has technical significance in this respect.

  However, it has been found that there are defects as described below by making licaro into mince, paste, or chopped.

  Since the conventional licaro plate is packaged and sealed and heated and solidified, the alkalinity inside the three-dimensional network structure is high, and the pH is in the range of 9.5 to 10.5. Therefore, the bactericidal effect due to the presence of alkali, which is a drawback from the cooking aspect, is expressed and can be stored in the refrigerator for 3 months. In addition, the Licalo plate has excellent product stability because it has a smaller surface area than its volume. However, if the Licoro plate is made into mince or paste to destroy the Licoro's three-dimensional network structure and completely remove the water containing the contained alkali, the sterilizing effect is lost and the storage period is one week. It will be about. In addition, when minced, paste, or chopped licaro is stored in a liquid environment, it gradually becomes a suspension state over time, and a large amount of moisture is absorbed, resulting in a disadvantage that the meat texture is lowered.

  In order to solve this drawback, we examined the freezing of minced, pasted, or chopped liquor. However, since LiCaro contains about 90% of water, when the surface area is increased like mince, paste, or chopped pieces, about 50 to 70% of water is released when thawed. That is, there is a difficulty that the yield of freezing / thawing is about 40%. In addition, when uncooked mince, paste, or shredded pieces are frozen as they are, there is a disadvantage that after thawing, they are dissociated and fall apart, thereby reducing the commercial value. Moreover, when the paste, mince, and shredded liquor that have been frozen in the raw state are thawed, an unpleasant odor from okara as a raw material for soy protein is generated. Furthermore, the steps of freezing and thawing increase the overall cost, and there are difficulties in terms of merchandising or marketing.

  Conventionally, foods mainly using tofu or okara as a main material have been proposed. For example, in Patent Document 1, konjac powder is mixed in a jelly form with hot water, raw eggs and okara are mixed with this, and an alkaline solution in which calcium hydroxide is dissolved in lukewarm water is mixed with the above mixture and solidified. This discloses a method for producing a food material that is appropriately cut and heated to remove the remaining alkali and give a meaty feeling. However, it does not discuss the prevention of the unpleasant soybean odor associated with the aforementioned okara and the generation of the alkaline unpleasant odor inherently associated with konjac and long-term storage.

Patent Document 2 discloses a processed food in which okara or bean meal and konjac raw material are mixed and hardened. However, it does not discuss the above-described prevention of soybean unpleasant odor associated with okara and alkali unpleasant odor inherently associated with konjac and long-term storage.
Japanese Patent No. 3498087 JP 10-52233 A

  The first problem to be solved by the invention is that a soy protein aqueous solution is composed of a solid-liquid two-phase gelled with glucomannan in the presence of an alkali as a coagulant, and the soy protein-glucomannan continuous 3 The dimensional network structure is to improve the taste and texture of a solidified body that discontinuously includes a sol-like liquid phase.

  The second problem to be solved by the present invention is that a soy protein aqueous solution is composed of a solid-liquid two-phase gelled with glucomannan in the presence of an alkali as a coagulant. When cooking a coagulated body with a dimensional network structure containing a discontinuous sol-like liquid phase together with a fatty acid or ester having a pentadiene structure such as linoleic acid, linolenic acid, or arachidonic acid, the unpleasant odor peculiar to soybeans is produced. It is to provide a method for preventing the occurrence and improving the texture.

  The third problem to be solved by the invention consists of a solid-liquid two-phase solution obtained by gelling an aqueous solution of soy protein with glucomannan in the presence of alkali as a coagulant, and a continuous 3 of soy protein-glucomannan. An object of the present invention is to provide a method for improving the texture by preventing the generation of unpleasant odor peculiar to alkali by completely separating water containing alkali contained in the three-dimensional network structure.

  The fourth problem to be solved by the invention consists of a solid-liquid two-phase solution in which an aqueous soy protein solution is gelled with glucomannan in the presence of an alkali as a coagulant. The dimensional network structure is to discontinuously include the sol-like liquid phase, improve the texture of the solidified body so as not to generate soybean odor and alkali odor, and enable long-term storage thereof.

  In order to solve the above-mentioned problems, first, a soy protein aqueous solution is composed of a solid-liquid two-phase gelled with glucomannan in the presence of alkali as a coagulant, and a continuous three-dimensional network of soy protein-glucomannan. A solidified body in which the structure contains a sol-like alkali-containing water discontinuously is cut into predetermined small pieces.

  In the present invention, as a predetermined shape or small piece, a piece cut to 2 to 9 mm is “mince”, 2 mm or less is “paste”, a thickness is 5 mm or less, a length is 1 to 5 cm, and a width is about 5 mm to 2 cm. Although expressed as “chopped”, this numerical limitation is not necessarily strict.

  To make Rikaro produced in a plate shape like a commercially available konjac into a mince shape, a food processing silent cutter, chopper, or the like is used, and to make a paste shape, a food processing masher is used.

  By cutting the recalo produced in a plate shape into small pieces such as mince, paste, or chopped pieces, water containing alkali contained in the continuous 3D network structure of recalo can be removed. After cutting into small pieces such as mince, paste, or chopped pieces, washing with water and further dehydrating can completely remove the water containing alkali contained in the three-dimensional network structure, so cook At this time, or during the storage period, it is possible to prevent the generation of an unpleasant odor of alkali. In the present invention, the dehydration step can be carried out to some extent by, for example, hand-pushing, hand-kneading, etc. However, when mass production on an industrial scale is performed, it is preferably performed by a centrifuge or by freezing → thawing operation.

  On the other hand, the cause of the unpleasant odor of soybeans in licaro is that the enzyme lipoxygenase contained in lichoro (soybean protein) adds lipid hydroperoxides by adding oxygen molecules to fatty acids and esters with a pentadiene structure such as linoleic acid, linolenic acid, and arachidonic acid. It is a volatile aldehyde such as hexanal that is produced and decomposed to lipid hydroperoxides.

  Therefore, the occurrence of soybean unpleasant odor cannot be prevented simply by cutting licaro into small pieces such as mince, paste, or chopped pieces. In order to prevent this, Licaro is cut into small pieces such as mince, paste, chopped pieces, etc., and then heated to inactivate the enzyme lipoxygenase that contains soy protein and causes unpleasant odor, It is effective to prevent the generation of soybean odor. By the way, an enzyme is a proteinaceous polymer organic catalyst produced by a living cell, easily denatured depending on various conditions, particularly sensitive to heat, and usually has an optimum temperature of 20 to 40 ° C., and 60 ° C. Above, it is easily denatured and deactivated. The enzyme lipoxygenase that causes the unpleasant odor of soybeans is no exception.

  By the way, Licaro is examined from the aspect of merchandising and marketing. Currently, Rikaro is refrigerated and, if desired, manufactured and sold in the form of frozen plates. Therefore, to purchase and cook Likara for both personal and business use, it is currently thawed and cut into a predetermined shape such as block, mince, paste, or chopped, which is inconvenient and improved. There is a request that I want you to do. Therefore, if LiCaro is distributed at room temperature and cut in mince, paste, or chopped in advance, it will be easier to cook for small-use personal use, improving convenience, while for large-use business use Mass storage at room temperature is possible, and when necessary, the required amount can be quickly procured, cutting work is eliminated, and a significant labor saving can be achieved at the cooking site.

Taking these points into consideration, Rikaro is cut into small pieces such as mince, paste, or shredded in advance, washed with water, dehydrated, and heat and pressure resistant. The following advantages can be obtained by pressurizing and heating after filling the oxygen-impermeable container.
I. The occurrence of alkali unpleasant odor can be prevented by cutting licaro into small pieces such as mince, paste, or chopped, washed with water, and dehydrated.
B. Licaro is cut into small pieces such as mince, paste, or chopped pieces in advance, washed with water and dehydrated to prevent generation of alkali unpleasant odors, and then filled in a heat-resistant, pressure-resistant, oxygen-impermeable container, and then centered in a sterilization pot. By heating and heating at 120 ° C for 4 minutes or longer, the temperature of the part is sterilized by Rikaro, which is the original purpose of pressurization and heating, and Rikaro is thermally denatured to become edible and is the main component of Rikaro The enzyme lipoxygenase contained in soy protein is deactivated to simultaneously prevent the generation of unpleasant soy odor, shortening the full-scale cooking time and enabling long-term storage at room temperature.
C. By cutting Rikaro into small pieces such as mince, paste, or chopped pieces, the texture and texture are improved as compared to cooking in blocks.

  That is, the most important feature of the present invention is that licaro is preliminarily cut into small pieces such as mince, paste, or chopped pieces, washed with water, and dehydrated to prevent the generation of alkaline unpleasant odor as a main ingredient. Can be obtained by filling the heat-resistant / pressure-resistant / oxygen-impermeable container, degassing, sealing, and pressurizing / heating in the sterilization kettle, and heat-denaturing licaro. It is made edible and inactivates the enzyme lipoxygenase contained in soy protein, which is the main ingredient of licaro, to prevent the generation of unpleasant soy odors, shortening the full-scale cooking time and enabling long-term storage at room temperature To do at that time.

  As a container to be used, a metal can, a glass bottle, a plastic container, paper, a metal foil + plastic laminate film container, etc. can be arbitrarily selected. However, in consideration of merchandising, ease of use, etc., so-called A retort pouch or tray is preferred.

  When selecting retort containers, use the ones specified in the standard of “Package Packing Packing Pressurized Heat Sterilized Food” in JAS (Japan Agricultural Standards) and Food Sanitation Law. When a retort pouch is used, an opaque retort pouch including an aluminum foil and a transparent or translucent retort pouch not including an aluminum foil can be used. From the sterilizable temperature, a retort pouch that can withstand normal sterilization temperature of 100 to 120 ° C, a high retort pouch that can withstand high retort sterilization of 120 to 135 ° C, and a U-retort that can withstand high temperature retort sterilization of 135 to 150 ° C A pouch can be used.

  As retort pouches, as opaque retort pouches, three layers of polyester + aluminum foil + polyolefin, four layers of polyester + aluminum foil + shock absorbing layer + polyolefin, four layers of polyester + aluminum foil + shock absorbing layer + special polyester Structure, polyester + aluminum foil + impact absorbing layer + special polypropylene 4-layer structure is translucent retort pouch, polyester + polyolefin 2-layer structure, nylon + polyolefin 2-layer structure is transparent retort pouch, nylon + impact There are a three-layer structure of absorbing layer + polyolefin, a three-layer structure of polyester + shock absorbing layer + polyolefin, and any type can be used in the present invention.

  As described above, retort pouches containing aluminum foil include a three-layer structure and a four-layer structure. The three-layer pouch consists of a biaxially stretched polyethylene terephthalate film with a thickness of 12 μm for the outermost layer, an aluminum foil with a thickness of 9 μm for the intermediate layer, a special polyethylene film with a thickness of 40 to 70 μm for the innermost layer, a special polypropylene film, nylon- 12, It is comprised from resin films, such as nylon-11 and special polyester. In the case of a distribution system, or a large pouch for business use that is filled with 1 kg or more of licaro, the drop strength or the like may be insufficient with a three-layer pouch. In this case, it is preferable to use a four-layer pouch. In addition to the outermost layer + aluminum foil + innermost layer, the four-layer structure pouch has a single-layer film made of nylon, polyester or the like as an impact absorbing layer provided on the inner side or the outer side of the aluminum foil. For example, there are polyester film + aluminum foil + shock absorbing layer + special polypropylene film, polyester film + aluminum foil + shock absorbing layer + special polyester film.

  If the retort pouch is classified from the sterilization temperature, it can be classified into a retort pouch that can withstand normal sterilization temperatures of 100 to 120 ° C., 120 to 135 ° C. high retort sterilization, and 135 to 150 ° C. ultra-high temperature retort sterilization. Is based on the fact that the lethal time of bacteria decreases exponentially with the increase in sterilization temperature, and the pouch is thinner than metal cans and has been developed by developing materials that can withstand retort sterilization at high temperatures. It has been The sterilization time at each temperature is about 30 minutes at 120 ° C, about 10 minutes at 135 ° C, and about 1-2 minutes at 150 ° C. As the sterilization time is shorter, the deterioration of the texture, flavor, flavor, color, nutrients, etc. of the liquoro during the sterilization treatment is small, and the liquoro can be maintained in high quality.

  Alternatively, instead of a pouch, for example, an outer surface protective layer + 100 μm thick aluminum foil + 50 μm thick polypropylene aluminum foil tray, or a 50 μm polypropylene + 100 μm-150 μm thick aluminum foil + outer surface protective layer knife cut type aluminum foil tray, outer surface protective layer An easy open type aluminum foil tray composed of +50 μm thick aluminum foil + 15 μm to 20 μm thick polypropylene, or 50 μm polypropylene + 100 μm to 150 μm thick aluminum foil + exterior surface protective layer can also be used.

Therefore, the above problem can be solved by the following means.
1. (1) A sol-like alkali-containing water comprising a solid-liquid two-phase gelled with glucomannan in the presence of an alkali as a coagulant in an aqueous solution of soy protein and a continuous three-dimensional network structure of soy protein-glucomannan. Cutting the disaggregated solidified body into predetermined small pieces;
(2) The solidified body cut into small pieces is washed with water, dehydrated, and the alkali-containing water included in the three-dimensional network structure is forcibly separated to prevent generation of an alkali unpleasant odor;
(3) The solidified body cut into the above-mentioned small pieces, which has prevented the generation of an unpleasant alkali odor, is filled in a pressure-resistant, heat-resistant, oxygen-impermeable container, deaerated, sealed, pressurized and heated, and then solidified. Soy protein, which includes the steps of sterilization and heat denaturation of the coagulated body to make it edible and inactivate the enzyme lipoxygenase contained in soy protein, which is the main component of the coagulated body, to prevent the generation of unpleasant soy odor A coagulated body consisting of a solid-liquid two-phase gelled with glucomannan in the presence of an alkali as a coagulant, and a continuous three-dimensional network structure of soy protein-glucomannan including a sol-like liquid phase This method prevents the generation of the unpleasant alkaline odor and soybean unpleasant odor, improves the taste and texture, and preserves for a long time.

2. In said 1 item | term, a predetermined | prescribed small piece is a mince, a paste, or a slice.

3. In the above 1 or 2, the pressure-resistant, heat-resistant, oxygen-impermeable container is a retort pouch.

According to the first aspect of the present invention, the following effects can be obtained.
1. The occurrence of alkali unpleasant odor can be prevented by cutting licaro into small pieces such as mince, paste, or chopped, washed with water, and dehydrated.

2. Licaro is cut into small pieces such as mince, paste, or shredded in advance, washed with water, dehydrated to prevent the generation of alkali unpleasant odor, filled in a pressure-resistant, heat-resistant, oxygen-impermeable container, deaerated, By sealing and sterilizing, for example, by pressing and heating the central part at 120 ° C for 4 minutes or more, the enzyme lipoxygenase is deactivated simultaneously with the sterilization that is the original purpose of pressurization and heating. Makes it edible, shortens the full-scale cooking time in the subsequent process, and enables long-term storage at room temperature.

3. By cutting Rikaro into small pieces such as mince, paste, or chopped pieces, the texture and texture are improved as compared to cooking in blocks.

According to the invention described in claim 3, the following effects can be obtained.
By cutting or processing licaro into mince, paste, or chopped pieces, it can have a variety of internal structures, so the texture can be improved compared to cooking liquor in blocks. Since it is possible to destroy the dimensional network structure and completely remove the water containing the contained alkali, there is no unpleasant odor of alkali, and from the cooking surface, compared to the block of the same mass, Since the surface area is remarkably increased, the taste can be spread throughout and the taste and texture can be improved.

According to the invention described in claim 3, the following effects can be obtained by using a retort pouch for the pressure-resistant, heat-resistant, oxygen-impermeable container.
1. Compared to metal cans and glass bottles, (a) Since the shape is thin and heat transfer is fast, the sterilization time is short and the quality is not deteriorated. (B) Opening is easy. (C) Disposal is easier than cans and glass bottles. (D) Since it is lighter than cans and glass bottles, it is easy to distribute.

2. It can be made into any product form, such as for personal use with an internal capacity of 150-200 g / pack for 1-2 people, or for business use with an internal capacity of 1-2 kg / 1 pack, and can be distributed at room temperature and stored at room temperature. , Each application and the range of demand can be expanded.

Hereinafter, the best mode for carrying out the invention will be described as examples.
[Example 1]
[Production of minced licaro]
Step 1: 2 g of calcium hydroxide as a coagulant was previously dissolved in 80 cc of hot water at 60 ° C. to prepare a calcium hydroxide solution.

  Step 2: Separately from Step 1, add 150 cc of 60 ° C. hot water to 50 g of “Protex FA” (registered trademark), which is a fibrous soy protein manufactured by Ajinomoto Co., Inc. as soy protein, and stir well. 10 g of dried whole egg as a binder was added and further stirred, and then the calcium hydroxide solution produced in Step 1 was added and the whole was well stirred.

  Step 3: As a gelling agent, 678 cc of hot water at 60 ° C. is added to 30 g of konjac (fine konjac flour), kneaded well, and when the whole becomes a jelly, the soybean protein produced in step 2 is dried. An aqueous solution composed of whole egg and calcium hydroxide solution was added, kneaded well, and solidified to produce a plate-shaped recaro having a thickness of 10 mm, a length and a width of 60 mm.

  Next, this plate-like liquor is minced to 2 to 9 mm with a chopper, then transferred to a container containing about 10 times the amount of fresh water, and after repeating the operations of stirring, standing, and precipitation five times, for food processing Minced liquor was produced by dehydrating with a centrifuge to completely release the sol-like alkali-containing water contained in the continuous three-dimensional network structure of licaro.

[Alkali unpleasant odor response test]
[Sensory inspection-Daily inspection]
100 sensitive and trained sensitive panelists were prepared and each was isolated. Tobacco, gum, and lipstick were prohibited 30 minutes before the examination, and the lighting, room temperature, and ventilation of each examination room were the same.

  First, the minced licaro produced in Example 1 was compared with the plate-like licaro, and when 100 panelists were checked for the presence or absence of an alkali unpleasant odor, all 100 people were in the minced liquorro produced in Example 1. Confirmed that no unpleasant odor of alkali was generated, while on the other hand, the occurrence of an unpleasant odor of alkali was confirmed for plate-like liquor.

  Next, the minced liquor produced in Example 1 was fried with safflower oil containing high oleic acid. In the cooking process, 100 panelists individually confirmed whether there was an unpleasant soybean odor. All 100 persons confirmed the occurrence.

[Example 2]
[Retort pouch filled with minced liquor]
The minced licaro produced in Example 1 was prepared by adding a 12 μm thick biaxially stretched polyethylene terephthalate film (outermost layer) + a 9 μm thick aluminum foil (intermediate layer) + a 10 μm thick polyester film to an Al + 40 μm thick. A retort pouch having a four-layer structure composed of a special polyethylene film (innermost layer) was filled, degassed and sealed, and then heat-sterilized at 150 ° C. for 65 seconds to obtain a minced liquor-filled retort pouch food.

[Example 3]
100 minced liquor-filled retort pouch foods produced in Example 2 were produced, 50 for home use and 50 for business use.
In general homes and restaurants, slicing hamburger steak with high oleic acid safflower oil, each with a major axis of 60mm and a minor axis of 30mm, without using any ingredients, additives and seasonings other than Ricaro. Individually manufactured.

[Comparative Example 1]
For comparison, the plate-shaped recaro having a thickness of 10 mm, length and width of 60 mm produced in step 3 of Example 1 is left raw, and the shape is adjusted to an oval shape having a major axis of 60 mm and a minor axis of 30 mm. Without using any additives and seasonings, 50 hamburger steaks were produced with high oleic acid-containing safflower oil in 50 households and 50 restaurants, respectively.

[Sensory inspection-Daily inspection]
50 sensitive and trained sensitive panelists were prepared and each was isolated. Tobacco, gum, and lipstick were prohibited 30 minutes before the test, and the lighting, room temperature, and ventilation of each test room were the same.

[Alkali unpleasant odor generation confirmation test]
In the cooking process of Example 3, it was confirmed that 100 panelists individually had an alkaline unpleasant odor, and all 100 persons confirmed that there was no occurrence. On the other hand, when 100 panelists individually checked whether there was an alkali unpleasant odor in the cooking process of Comparative Example 1, all 100 people confirmed the occurrence.

[Soybean unpleasant odor generation confirmation test]
In the cooking process of Example 3, when 100 panelists individually confirmed whether there was an unpleasant soybean odor, all 100 people confirmed that there was no occurrence. On the other hand, when 100 panelists individually checked whether there was an unpleasant soybean odor in the cooking process of Comparative Example 1, all 100 people confirmed the occurrence.

[Appearance screen visual test]
First, as a result of conducting a visual test of the appearance characteristics of the hamburger steak manufactured in Example 3 and the hamburger steak manufactured in Comparative Example 1, 50 panelists had a streak on the surface of Example 3. Judged that it was close to the appearance of genuine meat. The remaining 50 people judged that they could not be distinguished by appearance.

[Texture test]
[Hardness test]
Next, 100 hamburger steaks produced in Example 3 were prepared as standard products used in [Hardness Test]. On the other hand, 200 samples were prepared by repeating Comparative Example 2 200 times as samples. 100 panelists concealed the standard or sample and gave one standard and two samples for hardness testing. At this time, considering the order effect, the order of eating was randomized, and the center and both ends were exchanged considering the position effect. Sixty panelists rated the hamburger steak of Example 3 as “soft” and 40 rated it as “crisp”. On the other hand, with respect to the hamburger steak of Comparative Example 2, all 100 panelists rated it “hard”.

[Mastication test]
Next, a [masticability test] was performed in the same manner as the [hardness test]. 100 panelists evaluated the hamburger steak of Example 2 as “soft and supple”. On the other hand, with respect to the hamburger steak of Comparative Example 2, all 100 panelists evaluated that they could not chew well.

[Particle size, shape, direction test]
Next, the hamburger steaks of Example 3 and Comparative Example 1 were examined with a 200 × microscope. As a result, it was observed that the hamburger steak of Example 3 had finely rounded particles and had various shapes. On the other hand, in the hamburger steak of Comparative Example 1, a thick fibrous network structure is observed, and in the meantime, spherical particles having a polyhedron about 2 to 5 times the size of the particles of Example 3 are contained. Observed.

[Shelf life test]
80 retort pouch-filled products according to Example 1 were produced and stored at room temperature for a maximum of 18 months. Every three months, 10 pieces are taken out and opened, and the color, flavor, deterioration due to microorganisms, loss of functionality, etc. are inspected according to the regulations of IFT (Institute of Food Technology). There was no change.

  Moreover, as a result of cooking the soy protein-glucomannan coagulated body taken out 10 pieces every 3 months in the same procedure as in Example 1 and performing the sensory test and the texture test in the same procedure, 80 products were obtained. All obtained similar results.

  The present invention comprises a solid-liquid two-phase solution in which a soy protein aqueous solution is gelled with glucomannan in the presence of an alkali as a coagulant, and a continuous three-dimensional network structure of soy protein-glucomannan is a sol-like alkali. Alkaline contained in the three-dimensional network structure by solidifying the water containing discontinuous inclusion, so-called soy protein-glucomannan coagulum, cut into mince, paste, or chopped pieces, washed and dehydrated Water contained in water is forcibly separated to prevent the generation of an unpleasant odor of alkali, and the solidified body cut into the above-mentioned pieces, which has prevented the generation of an unpleasant odor of alkali, is filled in a light-shielding, oxygen-impermeable container and removed. Ventilate, seal, pressurize and heat to sterilize the coagulum, and at the same time heat denature the coagulum to make it edible and lose the enzyme lipoxygenase contained in soy protein, the main component of the coagulum. To prevent the generation of soybean unpleasant odors, to prevent the generation of alkaline unpleasant odors associated with glucomannanan, and soybean unpleasant odors derived from the enzyme lipoxygenase contained in soybeans, and the taste, texture, and long-term storage Improved sex. Therefore, compared to cooking from a conventional plate-like soy protein-glucomannan coagulum, it can be used more easily and quickly, and its use as a home-use food as well as commercial use has been expanded. Market development can be expected.

  Soy protein-glucomannan coagulum is cooked in an edible state to prevent the generation of unpleasant odors originating from alkali and soy odor originating from the enzyme lipoxygenase contained in soybeans, improving taste and texture, The container was filled in an oxygen-impermeable container, degassed, sealed, and sterilized under pressure and heat. Compared to raw plate-like soy protein-glucomannan coagulated product, it can be easily used as a food additive material and a bulking agent to be used in small quantities, and as a container, a retort pouch or tray made of metal foil laminate is used. Therefore, there are various advantages from merchandising and marketing, and there is a possibility of creating a new market.

Claims (3)

1. The soy protein aqueous solution is composed of a solid-liquid two-phase gelled with glucomannan in the presence of alkali as a coagulant, and the continuous three-dimensional network structure of soy protein-glucomannan is discontinuous with sol-like alkali-containing water. Cutting the included solidified body into predetermined small pieces;
2. The solidified body cut into small pieces is washed with water, dehydrated, and the alkali-containing water included in the three-dimensional network structure is forcibly separated to prevent generation of an alkali unpleasant odor;
3. The solidified body cut into the above-mentioned pieces that have prevented the generation of an unpleasant odor of alkali is filled in a pressure-resistant, heat-resistant, oxygen-impermeable container, degassed, sealed, pressurized and heated to sterilize the solidified body. The soy protein aqueous solution comprising the steps of heat denaturing the coagulated body to make it edible, deactivating the enzyme lipoxygenase contained in the soy protein, which is the main component of the coagulated body, and simultaneously preventing the generation of soybean unpleasant odor, Alkaline discomfort of a solidified body consisting of a solid-liquid two-phase gelled with glucomannan in the presence of alkali as a coagulant, and a continuous three-dimensional network structure of soy protein-glucomannan including a sol-like liquid phase A method of preventing the generation of odors and soybean unpleasant odors, improving the taste and texture, and storing them for a long time. The method according to claim 1, wherein the predetermined piece is mince, paste, or chopped. The method according to claim 1 or 2, wherein the pressure-resistant, heat-resistant, oxygen-impermeable container is a retort pouch.