JPWO2010131719A1 - Manufacturing method of paste products - Google Patents

Abstract

The present invention has been made in view of economic and nutritional needs, and an object of the present invention is to provide a kneaded product having a texture that is characteristic of an original kneaded product even if the blending ratio of soy protein material is increased, and a method for producing the kneaded product. A method for producing a kneaded product containing meat and soy protein material includes a step of previously mixing a protein cross-linking enzyme with a soy protein material in the presence of water to obtain a mixture, and a step of mixing the mixture and meat to obtain a kneaded dough A method for producing a paste product characterized by that.

Description

  The present invention relates to a method for producing a paste product such as a fishery product or a meat paste product.

There are a variety of foods made from livestock and marine products such as yakiniku, boiled fish, fish fries and seaweed. Among these foods, livestock and fish extracted from raw materials are kneaded with a silent cutter or kneader, and the taste of consumers is given to them by using the binding power of salt-soluble proteins as necessary. There are things that have become established. Specifically, livestock paste products such as sausages and meatballs, and fish paste products such as salmon and fish sausages.
These kneaded products do not have the rough and directional texture that tends to be found in foods made by heating livestock and marine products, but they feel a relatively homogeneous structure derived from the kneading of the dough. It has a complex texture that allows you to comfortably feel fine heterogeneity. This fine heterogeneity is not like a kneaded product, such as a rough granular flesh texture, a rough foreign body feeling, a rough fiber feeling, an artificial gel texture, and a sticky discomfort. Distinguished from texture.

  For example, if you eat relatively uniform paste products such as minced livestock sausage, minced meatballs, molded crab, fried satsuma, bamboo rings, and fish sausage, you will not be disturbed by the graininess. This makes it easier to feel a fine heterogeneity. Specifically, the fine heterogeneity is not a texture created artificially by the addition of gelling materials such as polysaccharides or proteins, but has a natural texture similar to the original paste product. It is a food sensation that can be felt in the mouth as if it were present. Of course, in order to reach the final recognition that the food is a paste product, not only the texture, but also the taste and scent of the paste product are important factors, but even with the taste and scent of a paste product When the texture is different from that of the paste product, it is difficult to recognize that it is a general paste product.

  More specifically, fine heterogeneity means that when eating a kneaded product, the chewing feels a slightly homogeneous and integrated structure as a whole (hardness and deflection), but it is gradually broken in the oral cavity. As it goes on, it is a food sensation that makes you imagine that it is made up of a dense structure that is typical of a kneaded product. This fine heterogeneity is due to the fact that fine streaks contained in the raw meat, non-uniform components such as cell membrane pieces and fibrous materials are included in the dough in the overall uniformity of the product formed by kneading the dough. It is thought that it is derived from the fact that it is scattered while familiar with. Although it is currently difficult to express the fine heterogeneity that characterizes the texture of a paste product with physical indicators using a physical property measurement device, it is perceptible in sensory evaluation.

  Now, there are starches, protein materials, fats and oils, salts, vegetables, seasonings, colorants, flavorings, etc. as auxiliary ingredients to be blended into the dough for kneaded products. Soy protein materials have been used for protein materials. It has been. The main purpose of soy protein ingredients has been physical properties (binding, emulsifying properties, gel forming properties, etc.), but economic aspects (stable supply, cost, etc.) and nutritional aspects (protein nutrition, health-oriented) The need to add more soy protein material to the dough for kneaded products has increased. However, as the blending ratio of the soy protein material is increased, the texture of the paste product becomes easier to feel the texture derived from the soy protein material, and there is a fatal problem that the texture of the paste product is lost.

  The texture derived from soy protein material is derived from physical properties generated by hydration, emulsification, aggregation, heating, etc., and is a sticky texture, a clay texture, a tofu texture, a homogeneous gel texture or rubber It has a texture that is different from the original paste product. There has been the development of a new texture of noodles using the texture change, which is the creation of a new texture noodles that differs from the texture of the kneaded product. It was different from the texture of the product (Patent Documents 1 to 4).

  Therefore, without damaging the texture of general paste products (commercial paste products that have been popular and popular among consumers) that are not a genre, such as a fresh textured noodle, economically and nutritionally Increasing the blending ratio of soy protein material to meet the needs such as surface has been a big issue.

Therefore, the amount of powdered soy protein material still added to the paste product is still often limited to an amount that does not impair the original texture of the paste product, per 100 parts by weight of raw meat such as fish meat About 5 parts by weight was common. And even if the addition amount exceeded 10 parts by weight, it was outside the original texture of the paste product (Patent Documents 3 and 5). For example, in Patent Document 3, as the amount of powdered soy protein material added is increased, the original chewy texture becomes soft, elastic, smooth and crisp and fried. It is described that as it increases, it approaches a profound texture that has a firm texture (from Example 1).
As described above, it is difficult to say that effective means have been found that can provide a texture like an original kneaded product even if the blending ratio of the soy protein material is increased.

JP 50-46862 A JP-A-53-88354 JP-A 63-167765 Japanese Patent No. 3508373 Japanese Patent No. 3282468 JP 2002-112741 A JP-A-1-27471

  The present invention has been made in view of economic and nutritional needs, and an object of the present invention is to provide a kneaded product having a texture that is characteristic of an original kneaded product even if the blending ratio of soy protein material is increased, and a method for producing the kneaded product.

  As a result of diligent research on the above problems, the present inventors have not mixed the meat, the soy protein material and the protein cross-linking enzyme together to make it uniform, but in advance in the presence of water, the protein cross-linking enzyme is added to the soy protein material. And then mixing with meat, the present inventors have obtained knowledge that it is very important to give a texture like an original paste product, and have completed the present invention. Although the knowledge of adding a protein cross-linking enzyme to the whole dough of the kneaded product has been shown (Patent Document 6), the idea of preferentially acting the enzyme on the soybean protein material in the dough as in the present invention. Is different.

That is, the present invention
(1) In a method for producing a kneaded product containing meat and a soy protein material, a step of previously mixing a protein cross-linking enzyme with the soy protein material in the presence of water to obtain a mixture, and mixing the mixture and meat to obtain a kneaded dough A process for producing a paste product characterized by comprising a process,
(2) The method for producing a paste product according to (1), wherein the amount of soybean protein material added is 10 to 25% by weight based on meat.
(3) The method for producing a kneaded product according to (1), wherein the mixture is obtained by adding 1 to 3 times the water to the dry weight of the soy protein material,
(4) The method for producing a paste product according to the above (1), wherein the mixture is obtained by adding 3 to 6 times the water to the dry weight of the soy protein material,
(5) The mixture according to (1), wherein the mixture is a gel-like product obtained by adding 1 to 9 times by weight of water to the dry weight of the soy protein material, and causing the enzyme reaction. Product manufacturing methods,
(6) The method for producing a kneaded product according to (5), wherein the average particle size of the particles derived from the gel-like mixture contained in the kneaded product is 1 mm or less.

According to the present invention, a paste product having a texture like an original paste product even when the blending ratio of the soy protein material is increased, and a method for producing the same are provided, thereby providing an economically and nutritionally excellent paste product. It becomes possible.
In particular, in the marine product, it is possible to provide hardness and deflection of the biting, as well as fine heterogeneity, and it is possible to provide a product that is comparable to the original marine product produced only with fish meat.

  The method for producing a kneaded product of the present invention is a method for producing a kneaded product containing meat and a soy protein material, a step of previously mixing a protein cross-linking enzyme with a soy protein material in the presence of water, and obtaining the mixture and the meat. The method includes a step of mixing into a kneaded dough. Hereinafter, specific embodiments of the present invention will be described in detail.

(Paste product)
First, in the present invention, a paste product is a food obtained by using meat such as seafood and livestock meat as raw materials, molding paste-like meat obtained by kneading it, and heating and coagulating it. Broadly divided into livestock and fishery products, but also includes products that combine livestock and seafood meat. Examples of livestock paste products include sausages, wieners, hamburgers, meatballs, etc., and fishery paste products include bamboo rings, kamabokos, hampens, fish ham, fish sausages, fish hamburgers and the like. In addition, these paste products may be filled in plastic cups, casing tubes, and the like.
The present invention has a high effect of imparting physical properties such as hardness at the time of biting, deflection at the time of biting, and fine heterogeneity to the kneaded product, so that it can be used more effectively in marine kneaded products where it is desirable to impart the physical properties. In particular, utilization in kamaboko is more preferable.

(Soy protein material)
The soybean protein material used in the paste product of the present invention is a material with an increased protein content, typically obtained by removing whey components and okara components from reduced-fat soybeans and defatted soybeans as raw materials. The protein content (in terms of dry matter) is 60% by weight or more, preferably 70% by weight or more, more preferably 80% by weight or more, and further preferably 90% by weight or more.

  In particular, the soy protein material is preferably a concentrated soy protein or a separated soy protein having a crude protein content of 90% by weight or more, and these are preferably in the form of a dry powder.

  In addition, as a soy protein material, a fraction containing a large amount of lipophilic protein (Lipophilic Proteins) from isolated soy protein or concentrated soy protein is removed or reduced to increase the globulin content such as β-conglycinin or glycinin. It can also be a soy protein material.

However, even if it is a soy protein material, it does not have a gelling property, for example, 0.22M trichloroacetic acid solubility (hereinafter, simply referred to as “TCA solubility”) by hydrolysis with protease. Soy protein hydrolyzate with an NSI of 30% or more, or a soy protein material with an NSI (Nitrogen Solubility Index) of less than 60, which has reduced water solubility, can be added to the kneaded product even if it is added to the paste product. It is difficult to exhibit gelation, which is a function as a meat substitute.
Therefore, it is preferable that it is a soybean protein raw material which has gelatinization property. Here, whether or not it has gelation property is determined by whether or not a 12% aqueous solution of soy protein material is filled into a vinylidene chloride casing having a folding diameter of 38 mm and heated to a hot water bath (80 ° C.) for 30 minutes to form a gel. Can be judged.
The TCA solubility is determined by measuring the ratio of the protein mass soluble in 0.22 M trichloroacetic acid solution to the total protein mass by the Kjeldahl method and multiplying by 100 (%). NSI means the ratio of the nitrogen content in the water extract of the sample to the total nitrogen content in the sample, and is expressed as a value when the former is 100. Usually, it can obtain | require by the measuring method of "reference | standard oil-fat analysis test method" (Japan Oil Chemical Association) 1.1.4,6.

Soybeans blended in general kneaded products, apart from those that have a high blend of soy protein ingredients and give a new texture that is different from the texture of conventional kneaded products (Patent Documents 1 to 5, etc.) The amount of the protein material is usually about 1 to 10% by weight with respect to meat (Patent Documents 3, 6, etc.).
However, according to the method of the present invention, for example, even when blended in an amount of 10 to 25% by weight with respect to meat, a texture equivalent to that of a paste product can be obtained. Of course, it does not prevent adding 10 parts by weight or less as usual.

(Protein cross-linking enzyme)
The protein cross-linking enzyme used in the paste product of the present invention is a cross-linking enzyme capable of cross-linking protein molecules, and is known to be produced by microorganisms in addition to being contained in natural products. Typically, transglutaminase is exemplified. The activity unit (unit) of transglutaminase is measured and defined by the <activity measurement method> described in page 3, column 5 of JP-A-1-27471 (Patent Document 7). When using a commercially available transglutaminase preparation, for example, “Activa TG” (manufactured by Ajinomoto Co., Inc.) can be used.

  The amount of protein cross-linking enzyme in the present invention depends on the type of cross-linking enzyme, but in the case of transglutaminase, it is suitably 0.01 unit or more and less than 10 units per 1 g of crude protein of soybean protein material. When the amount of enzyme is less than 0.01 unit, the cross-linking effect of soy protein by the enzyme is hardly exhibited, and the product has a sticky texture. The upper limit of the amount of enzyme is less than 10 units, and it is economical.

(Mixed soy protein material and enzyme)
In the production of the kneaded product of the present invention, the use of a protein cross-linking enzyme is indispensable, but it is not simply dispersed uniformly in the kneaded dough and the enzyme is allowed to act. A step of preferentially mixing the cross-linking enzyme is essential. As a result, a mixture of wet soy protein material and enzyme (hereinafter referred to as “soy protein / enzyme wet product”) is formed, and this enzyme acts preferentially on the soy protein material over meat to be mixed later. It is important to make it a state to let it go.

  Mixing of soy protein material and protein cross-linking enzyme in the presence of water is performed by adding cold water or ice, powdered soy protein material and protein cross-linking enzyme into a stirrer such as a silent cutter, stefan cutter or robocoup and stirring. For example. It is preferable to dissolve the protein cross-linking enzyme in water and then mix it with the powdered soy protein raw material, rather than adding the protein cross-linking enzyme after adding water to the soy protein raw material.

  On the other hand, a soy protein wet product (for example, soy protein paste or soy protein emulsion card) to which protein cross-linking enzyme has not been added is mixed with meat to make a dough, and even after sterilization by heating after molding, it becomes a sticky texture. , It becomes difficult to finish the texture like a paste product. In addition, a soy protein wet product without added protein cross-linking enzyme is mixed with meat, and then protein cross-linking enzyme is added to form a dough. After molding, enzymatic reaction, and heat sterilization, a uniform gel texture is obtained. This also makes it difficult to produce a texture that is characteristic of a paste product.

  In addition, if the soy protein / enzyme wet product has a high fluidity, it is easily homogenized with meat, and it is difficult for the enzyme to preferentially act on the soy protein material. Therefore, it is also important that at least the soy protein / enzyme wet product has a low fluidity or non-fluidity such as clay or gel. Such a property can be obtained by adjusting the amount of water in the soy protein / enzyme wet product, the presence or absence of gelation of the wet product, and the like. The preparation mode of the soy protein / enzyme wet product for achieving such properties is shown below.

(1) Aspect 1
1 to 3 times the water is added to the dry weight of the soy protein material, and the soy protein / enzyme wet product is obtained by the method described above. Although the obtained mixture is not gelled, it exhibits a hard clay-like property having no fluidity. As a result, the soy protein material is in a state of holding water together with the enzyme.

(2) Aspect 2
3 to 6 times the water is added to the dry weight of the soy protein material, and the soy protein / enzyme wet product is obtained by the method described above. The obtained mixture is not gelled and is slightly softer than that of Embodiment 1, but exhibits a soft clay-like property with extremely low fluidity. Again, the soy protein material retains water with the enzyme. On the other hand, when 6 weight times or more of water is added, it becomes a slurry that exhibits fluidity, and free water that is not retained by the soybean protein material is present. In this case, the enzyme is not preferable because it does not come into sufficient contact with the soybean protein material.

(3) Aspect 3
Soy protein can also be obtained by adding 1 to 9 times the amount of water to the dry weight of the soy protein material, mixing the soy protein material and the protein cross-linking enzyme by the above-described method, and then pre-enzymatic reaction.・ Enzyme wet product can be obtained The obtained mixture exhibits a gelled property having no fluidity.

(Addition of fats and oils)
Oils and fats can also be added to the soy protein / enzyme wet product of the present invention as an auxiliary material. That is, when a soybean protein / enzyme wet product is prepared in advance, fats and oils are added and emulsified, whereby the mixture is given whiteness due to white turbidity and is desirable depending on the design of the paste product. The addition amount of fats and oils is preferably 50 to 100% by weight with respect to the dry weight of the soybean protein material.

(meat)
The meat in the present invention may be any meat having a salt-soluble protein such as actin or myosin. For example, meat such as beef, pig, chicken, sheep, etc., cod, guillo, esos, squid Seafood such as scallops and scallops can be used. Typically, raw materials for various paste products are obtained by removing unnecessary materials such as skin and bone, exposing to water as necessary, forming a paste, and freezing. In paste products, this paste-like meat serves as a “tsunagi” that binds other ingredients, and in livestock meat it is called mince and in seafood it is called surimi.

(Sub-material)
As the auxiliary materials in the present invention, for example, auxiliary materials generally used in paste products such as fats and oils, starch, and seasonings such as salt, spices and amino acids can be used.

(Preparation of kneaded dough)
If necessary, the meat is mixed with the soy protein / enzyme wet product together with auxiliary ingredients, and kneaded with a stirrer to obtain a kneaded dough.

For example, in the case of the gel-like soybean protein / enzyme wet product obtained in (Aspect 3) above, the meat and auxiliary materials are mixed and kneaded while crushing the gel with a stirrer such as a silent cutter or a stephan cutter. Can be dough. The average particle size of the particles derived from the gel-like soybean protein / enzyme wet product in the paste product is preferably 1 mm or less. If it is too large, it is easy to feel a graininess, and a sense of incongruity tends to occur visually. The lower limit of the average particle diameter is not limited as long as the fine hetero feeling of the kneaded product is not impaired, and is preferably 0.1 mm or more.
The “average particle size” in (Aspect 3) is determined as follows.

<Measurement method of average particle diameter>
Slice the kneaded product to a thickness of about 1 mm, observe the cut surface with an optical microscope, randomly select 10 gel-like soybean protein / wet enzyme-derived grains, and measure the maximum diameter of each grain The average value is obtained.

The gel-like soybean protein / enzyme wet product of (Aspect 3) has a konjac gel-like deflection before crushing, but differs from konjac gel in that water separation hardly occurs after crushing. Polysaccharide gels such as konjac are undesirable in that they do not have protein nutrition such as meat and soy protein material.
The gel-like soybean protein / enzyme wet product can be sterilized in advance, coarsely crushed, and stored in a refrigerator or frozen. However, when the product is sterilized, the protein cross-linking enzyme contained in the soy protein / enzyme moistened product is deactivated, so the gel-like soy protein / enzyme moistened product grains in the kneaded product are connected to meat-derived joints. It is not as good as polysaccharide gels such as konjac, but it tends to peel off, and the texture that seems to be a paste product tends to be slightly lowered.
Therefore, it is preferable that the protein cross-linking enzyme contained in the gel-like soybean protein / enzyme wet product is not inactivated before mixing with meat, so that the joint portion derived from meat becomes a gel-like soybean protein / enzyme wet product Adheres to the surface of the grain by enzymatic reaction, giving a texture that is characteristic of a paste product.

(Molding)
The kneaded dough obtained as described above is formed into a desired size and shape suitable for the type of product. A generally used molding machine can be used for molding.

(Enzymatic reaction)
The enzyme reaction in the present invention means that a protein cross-linking enzyme is allowed to act on a soybean protein material, and the reaction is performed at any stage before heat-sterilization and inactivation of the enzyme in the manufacturing process of the paste product. That's fine.
For example, in the mixture obtained in the above aspects 1 and 2, the soybean protein material and the protein cross-linking enzyme are already in contact, but the enzyme is not acting at all, or the reaction is gradually started, but it is sufficient. It is in a state not acting on. Therefore, it is necessary to carry out an enzyme reaction for a certain period of time under the optimum conditions of the enzyme to be used when preparing the dough or after forming the dough.
However, in the case of the gel-like mixture of the above aspect 3, since the enzyme reaction step has already been performed, it is not essential to add the enzyme reaction step again after forming the kneaded dough.
The reaction conditions in the enzyme reaction step may be appropriately set with reference to reaction conditions (temperature, time, pH, etc.) suitable for the protein cross-linking enzyme to be used. For example, the reaction can be carried out at a reaction temperature of 25 to 55 ° C., a reaction time of 10 to 60 minutes, and a pH of 6.5 to 8.5.

(Heat sterilization)
The obtained kneaded dough is sterilized by heating. Through this process, various bacteria in the kneaded dough are killed and enzymes are deactivated, and the kneaded dough is solidified to obtain a kneaded product.
The conditions for the heat sterilization may be any conditions that are normally performed in a paste product, but can usually be performed in the range of 80 to 120 ° C. and 4 to 60 minutes. As the apparatus for heat sterilization, an apparatus generally used for producing paste products can be used, and a steamer, a retort sterilizer, a fryer, a baking machine, and the like can be used.

As in the past, soy protein wet product to which protein cross-linking enzyme is not added, meat, and auxiliary ingredients are mixed, and protein cross-linking enzyme is mixed there to make a dough, then molding, enzymatic reaction, heat sterilization, It is difficult to finish the resulting product with a texture that is characteristic of a paste product.
On the other hand, as in the production method of the present invention, a soy protein material and a protein cross-linking enzyme are previously mixed in the presence of water, and the enzyme is preferentially acted on the soy protein material over meat in the mixture. Thus, even if the blending ratio of the soy protein material in the paste product is higher than the conventional one, it is possible to obtain a texture like that of the paste product.

  Hereinafter, the present invention will be described more specifically by showing Test Examples A to F. Among these, Test Examples A to D are “Examples”, and Test Examples E to F are “Comparative Examples”. Hereinafter, unless otherwise specified, “%” and “part” units mean “% by weight” and “parts by weight”.

(Summary of test example)
In Test Example A, each material was assembled by Method A to obtain kneaded dough A. Next, the dough A is defoamed under reduced pressure and packed in a casing (molding process), heated in a warm water bath at 37 ° C. for 60 minutes (enzyme reaction process), and heated in a warm water bath at 90 ° C. for 30 minutes. (Sterilization process) A processed prototype A was obtained.
Next, after the prototype A was cooled with water and stored in the refrigerator overnight, it was returned to room temperature (23 ° C.), and the casing was peeled off. Similarly for Test Examples B to F, kneaded doughs B to F were obtained by the methods B to F, processed to obtain prototypes B to F, and the texture of the kneaded product was evaluated.

(Description of materials)
The material of the kneaded dough is shown below in 7 parts to simplify the following explanation. As will be described later, each kneaded dough is the same except that there is a slight difference in the blending order, cold water and ice, and the presence or absence of a protein cross-linking enzyme. Each kneaded dough (308 parts by weight) Assembled using all 7 parts. The amount of powdered soy protein material blended in a general paste product is about 5 parts by weight per 100 parts by weight of meat, but in order to achieve the object of the present invention, here, 25 parts by weight per 100 parts by weight of raw meat Partly formulated. The crude protein content of the powdered soy protein used was 92% by weight per dry weight, NSI was 90, 0.22 MTCA solubility was 30% or less, and this 12% aqueous solution was vinylidene chloride casing with a folding diameter of 38 mm. When heated in a hot water bath (80 ° C.) for 30 minutes, it became a gel.

(Table 1)

(Explanation of method)
The methods A to F for assembling the parts 1 to 7 described above into the kneaded fabrics A to F are shown below.

<Method A> -Use of soft clay-like soybean protein / wet enzyme-
Part 1 (oil), part 2 (cold water) and part 7 (protein cross-linking enzyme solution) are put into a Stefan cutter, and part 3 (soy protein material) is put in and stirred for 30 seconds to obtain a soy protein / enzyme wet product. It was. That is, 4.6 times as much water as the dry weight of the soy protein material is added, but the soy protein material absorbs the enzyme solution together with cold water, and this property is not gelled and is soft and rough. Although it was a thing, there was no fluidity like a liquid and it was soft clay.
Part 4 (surimi, cold water) was added to the soft clay-like soy protein / enzyme wet product thus obtained and stirred for 60 seconds. Subsequently, part 5 (salt) was added and stirred for 60 seconds. Subsequently, parts 6 (sugar, MSG, cold water) were added and stirred for 60 seconds to obtain kneaded dough A (308 parts).

<Method B> -Use of hard clay-like soybean protein / enzyme wet product-
A soy protein / enzyme wet product was obtained in the same manner as Method A. However, because part 2 used ice instead of cold water, about half of the ice remained without melting immediately after part 7 was inserted and part 3 was added and stirred for 30 seconds to obtain a soy protein / enzyme wet product. It was. Therefore, about 2.3 times the melted water was given to the dry weight of the soy protein material, but the soy protein material sucked in the cold water and enzyme solution that melted about half from the ice surface, Although it was not gelled, it did not have fluidity, was hard and rough, and was a hard clay.
After obtaining the hard clay-like soybean protein / enzyme wet product in this way, a dough B (308 parts) was obtained in the same manner as in Method A.

<Method C> -Use of gel-like soybean protein / wet enzyme-
In the same manner as Method A, a soft clay-like soybean protein / enzyme wet product was obtained. This was degassed under reduced pressure and heated at 55 ° C. for 30 minutes (enzyme reaction step) to cause a crosslinking reaction, cooled with cold water, and very elastic and non-sticky “gelled soy protein / enzyme wet product” "
After obtaining the gel-like soybean protein / enzyme wet product in this way, a dough C (308 parts) was obtained in the same manner as in Method A.

<Method D> -Use of gelled soy protein / enzyme wet product (heat-sterilized)-
In the same manner as in Method C, a gel-like soybean protein / enzyme wet product was obtained. Subsequently, after filling in a retort bag and degassing under reduced pressure, heating at 90 ° C. for 30 minutes (sterilization process), cooling with cold water, refrigerated for 1 week, and having high elasticity and no stickiness, “gelled soybean A protein / enzyme wet product (heat-sterilized) was obtained. Thereafter, a dough D (308 parts by weight) was obtained in the same manner as Method A.

<Method E>-Use of soft clay-like protein wet product (protein cross-linking enzyme added later)-
In the same manner as method A, but without adding part 7 (protein cross-linking enzyme), a soft clay-like protein wet product was obtained. Thereafter, in the same manner as in method A, except that part 6 was added and part 7 was added after stirring for 30 seconds to obtain kneaded dough E (308 parts).

<Method F> -Use of soft clay-like protein wet product (without addition of protein cross-linking enzyme)-
In the same manner as Method E, a dough F (308 parts by weight) was obtained. However, the part 7 was put as cold water containing no cross-linking enzyme.

(Prototype and evaluation method)
The kneaded doughs A to F obtained as described above were defoamed under reduced pressure and packed in a casing (molding process), heated at 37 ° C. for 60 minutes (enzyme reaction process), 90 Processed prototypes A to F were obtained by processing at 30 ° C. for 30 minutes (sterilization process). Of the molding process, enzyme reaction process, and sterilization process, the enzyme reaction process was performed under the same heating conditions regardless of the presence or absence of enzyme activity. Accordingly, the enzyme reaction step of kneaded dough C is the second enzyme reaction step, and the enzyme reaction step of kneaded dough D is a heating treatment in a state where transglutaminase is inactivated. Subsequently, each was cooled with water and stored overnight in refrigeration, then returned to room temperature, the casing was peeled off, and the quality of each trial product as a paste product (texture that seems to be a paste product) was evaluated.

  The quality evaluation of the texture like a paste product was performed by sensory evaluation of the texture by three specialized panelists. Since each prototype was based on surimi fish, the specific sensory evaluation items for texture were the three positive aspects shown in Table 2 (paste products) and the two negative aspects ( Non-refined product). Three expert panelists scored these five aspects in three stages (Yes: +1 point, Yes: 0, No: -1).

When calculating, if a positive score is assigned to the positive aspect, a positive score will be obtained. If a negative score is assigned to the positive aspect, a negative score will be obtained. When a negative score is assigned to a negative aspect, a negative score is obtained. When a negative score is assigned to a negative aspect, a positive score is obtained.
Whether or not each prototype was finished with a “feel like a refined product” in a fishery product was evaluated objectively by comparing the values obtained by summing up the scores obtained in each aspect.

(Evaluation results)
Table 2 shows the results of evaluating the prototypes A to F according to the “evaluation method” described above. The score obtained at each stage of each texture item in the table, the numbers in parentheses are the number of specialized panelists who voted for that item, and the “texture that is characteristic of a refined product” is the score The total was calculated.

(Table 2)

  In addition, regarding the prototypes C and D, when the average particle diameter of the grains derived from the gel-like soybean protein / enzyme wet product was measured, it was 0.6 mm for the prototype C and 0.4 mm for the prototype D. .

According to the present invention, it is possible to provide a kneaded product that can increase the blending ratio of the soy protein material without impairing the texture of a general kneaded product. In particular, the following applicability is mentioned.
(1) As part of risk countermeasures for the stable securing of relatively high-value animal protein raw materials such as fish and meat, we have developed a paste product that uses a large amount of soybean, a protein resource that is expected to be a globally important and stable supply. Can be provided stably.
(2) It is possible to provide a kneaded product corresponding to the conservativeness of the taste of the food without a sense of incongruity without impairing the “taste of a kneaded product” that has been conventionally preferred.
(3) We can offer a wide range of paste products that are more economical (stable supply, cost, etc.) and nutrition (protein nutrition, health-oriented, etc.) than before.

Claims (6)

The method for producing a kneaded product containing meat and soy protein material includes a step of previously mixing a protein cross-linking enzyme with a soy protein material in the presence of water to obtain a mixture, and a step of mixing the mixture and meat to obtain a kneaded dough The manufacturing method of the paste product characterized by this. The manufacturing method of the paste product of Claim 1 whose addition amount of a soybean protein raw material is 10 to 25 weight% with respect to meat. The method for producing a paste product according to claim 1, wherein the mixture is obtained by adding 1 to 3 times less water to the dry weight of the soybean protein material. The method for producing a paste product according to claim 1, wherein the mixture is obtained by adding 3 to 6 times the water to the dry weight of the soy protein material. The method for producing a paste product according to claim 1, wherein the mixture is a gel-like product obtained by adding 1 to 9 times by weight of water to the dry weight of the soy protein material and causing an enzyme reaction. . The manufacturing method of the paste product of Claim 5 whose average particle diameter of the particle | grains derived from the gel-like mixture contained in this paste product is 1 mm or less.