WO2007110907A1

WO2007110907A1 - Method of improving the taste and texture of soybean protein-glucomannan coagulation and enabling long-time storage thereof

Info

Publication number: WO2007110907A1
Application number: PCT/JP2006/306118
Authority: WO
Inventors: Michihide Akita
Original assignee: Stc System Japan Co., Ltd
Priority date: 2006-03-27
Filing date: 2006-03-27
Publication date: 2007-10-04
Also published as: JPWO2007110907A1

Abstract

[PROBLEMS] To prevent a soybean protein-glucomannan coagulation from the generation of an offensive alkali odor and an offensive soybean odor to thereby improve the taste and texture thereof and to impart a long shelf life thereto. [MEANS FOR SOLVING PROBLEMS] 2 g of calcium hydroxide is dissolved in 80 cc of hot water at 60oC to give an aqueous calcium hydroxide solution. 150 cc of hot water at 60oC is added to 50 g of dry whole-grain okara (bean curd refuse; manufactured by Kabushiki Kaisha Marumi) which is employed as the soybean protein followed by stirring. Further, 10 g of dry whole egg is added thereto as a binder and the mixture is stirred. Subsequently, the calcium hydroxide solution is added and the mixture is thoroughly stirred. Next, 678 cc of hot water at 60oC is added to 30 g of refined konjac powder and the mixture is kneaded well. When the whole mixture becomes gelatinous, the aqueous solution comprising the soybean protein, the dry whole egg and the calcium hydroxide solution is added thereto and the mixture is kneaded well to give a sheet-type coagulation. Then, it is minced, washed with water and dehydrated to forcedly remove alkali-containing water enclosed in the three-dimensional network structure, thereby preventing the generation of the offensive alkali odor. The product is packed in a retort pouch, degassed and sealed. After pasteurization, a minced “RECALO” food packed in the retort pouch is obtained.

Description

Specification

A method for improving the taste and texture of soy tamper gnorecomannan coagulation and storing it for a long time

Technical field

[0001] The present invention comprises a two-phase solid solution in which a soy protein aqueous solution is gelled with darcomannan in the presence of an alkali as a coagulant, and has a continuous three-dimensional network structure of soy protein darcomannan. The present invention relates to a method for improving the taste and texture of a solidified body that discontinuously contains a sol-like liquid phase and storing it for a long time.

Background art

[0002] The present inventor has found that soy protein 5 to: LO%, gelling agent 0.5 to 8%, coagulant 0.:! To 0.3%, and water 70 to 90 per total mass of the composition. Invented a soy protein processed food composition containing 2% and filed an international application (PCTZJP2005 / 013709). In the invention relating to the international application of PCTZJP2005 / 0 13709, a composition using “okara” as the soy protein and “koniyaku (darcomannan)” as the gelling agent is registered as a registered product. I have a mark.

[0003] In the present specification, the liquid mouth is "a soy protein aqueous solution, consisting of a solid-liquid two phase gelled with darcomannan in the presence of alkali as a coagulant, and a continuous soy protein dalcomannan. The three-dimensional network structure is defined as “a coagulated body in which a sol-like liquid phase is discontinuously included”, and is simply used as “a soy protein dalcomannan coagulated body” as necessary.

“Soy protein” originally means a product extracted and concentrated by soy solvent extraction, and various soy proteins are currently provided as food processing ingredients. Soybean protein is classified into soybean flour, grits (protein concentration 50% or higher), concentrated soybean protein (protein concentration around 70%), and separated soybean protein (protein concentration around 90%). , Paste (card), granular (textured), and fibrous. It is used in processed meat products, marine products, frozen foods, cooked foods, bakery confectionery, frozen desserts, soups, side dishes, etc. in relation to the functionality of each. The term “soy protein” as used herein, of course, includes these, but directly from soy

Replacement paper (¾ J26) It is used in a broad sense, such as tofu, okara, and soy milk.

In addition, the term “Dalcomannan” is a force that is a so-called konjac flour that has been extracted and isolated from konjac oysters. In the present specification, this term is used in a broad sense and includes commercially available konjac, shirataki. .

[0004] “Licca mouth” (registered trademark, hereinafter abbreviated as “registered trademark”) can be eaten as hamburger steak, croquette, meatball, meat sauce, etc. without livestock meat, or hamburger steak, croquette Can be used as a bulking agent or quality improver for processed meat products such as meatballs and meat sauces, as a hamburger putty, and ham-like and bacon-like foods that do not use pork and beef V ヽ can be processed into “pemmican” -like foods or used for 禾 lj as ingredients for bread and confectionery dough.

[0005] Nutritional explanation of Lika Mouth, nutritional explanation of soy protein, the main ingredient of Lika Mouth, detailed explanation of nutritional, physicologic and leo mouth theory of glucomannan Since it is described in the specification of the international application PCTZJP2005Z013709, it is omitted.

[0006] During the marketing process of the recovery port, the present inventor has found that the recovery port has several points to be improved. This will be described below.

[0007] Konjac, which is the main component of the recovery mouth, is a so-called gelling agent. Konyaku gelates an aqueous solution of soy protein to develop elasticity in the mouth, and at the same time, the viscosity rapidly increases, changes from Newtonian viscosity to non-Yutton viscosity, has a yield value, and has plasticity. To increase “easy to eat”. That is, among the “cohesiveness”, “viscosity”, “elasticity”, and “adhesiveness” which are important as a texture profile as food, the viscosity and elasticity are improved, and “easiness to squeeze” is improved. In more general terms, it is not too soft, not too hard, has elasticity and crunch, and has a “shrinking feeling” when beef is squeezed.

[0008] 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) Prevention of crystal formation, (7) Binding property, (8) Improvement in protein quality retention, (9) Interaction between polysaccharides (improvement in gel strength), (10) In texture Has been improved. Also, because it contains abundant dietary fiber, It is said.

[0009] Conventionally, konjac has been considered not to contain any nutritional components, and there are many literatures that explain that. However, the feature of konjac is that it contains a lot of calcium 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. The dietary fiber contained in konjac is water-soluble and excretes sodium and other substances by improving the balance of intestinal bacteria and by ion exchange of the intestinal contents. It also has the effect of increasing the amount of stool, excreting harmful substances in the intestine, and suppressing excessive absorption of cholesterol and sugar.

[0010] Konnyaku is a plant belonging to the taro family, and is made from konnyaku cocoon whose main component is darcomannan. This dalcomannan is a polysaccharide having a molecular weight of 1 to 2 million, in which mannose and glucose are linked by β 1 → 4. Konjac molecules contain a small amount of acetyl and uronic acid residues in addition to mannose and glucose. The technology for isolating and extracting only darcomannan, which has been produced in the past, has been established, and 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.

[0011] Konjac is irreversibly gelled only by treatment with alkali as a coagulant. When konjac is treated with alkali, a chemical structural change occurs, such as elimination of an acetyl group bonded to the ester. In other words, the elimination of the acetyl group is an essential reaction for Koniyaki's gel and is an indicator of whether or not the gel is completed. (Source: Kenji Maebuchi: Noh, 52, 251 (1978), 52, 485 (1978), 52, 513 (1978)).

Accordingly, the recovery port contains an alkaline compound such as sodium hydroxide, calcium hydroxide, potassium hydroxide, or the like as an essential component as a konjac coagulant. This alkaline compound has a peculiar odor such as white powder or stone odor.

[0013] Therefore, when the Lica mouth is used for deep-fried food or the like, there is a drawback in that a strong odor remains unless the water is sufficiently drained.

[0014] By the way, lipids deteriorate due to oxidation reactions. This lipid acidity is also caused by the action of enzymes other than autooxidation. This enzyme is called lipoxygenase. Lipid hydroperoxide is produced by adding oxygen molecules to fatty acids and esters with pentagen structure such as formic 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 the storage and processing of vegetable foods.

[0015] Therefore, the liquefied mouth containing soybean as a main component has a drawback that it produces a soy unpleasant odor during cooking or processing with oil or during storage.

[0016] In addition, when the Lika mouth is used in a block and fried or cooked in a yakiniku style, there is a limit to the texture. The reason for this is that 30-40% of meat is striated muscle (skeletal muscle), so-called red meat, which is 10 to thick: LOO, long and thin about 1 to 5 cm long. It consists of a collection of fibers and a muscular trait that fills them, and the surface is wrapped by a transparent thin film rich in elasticity.

[0017] On the other hand, the Lika mouth has a solid-liquid two-phase force in which soy protein aqueous solution is gelled with darcomannan in the presence of alkali as a coagulant, and soy protein-dalcomannan is a continuous three-dimensional network structure. However, it is a solidified body that includes the sol-like liquid phase discontinuously, and is essentially different from the structure of meat. However, the texture is similar to meat when the recovery port is compared to a single konjac.

[0018] Since it is also related to the sensory test described later, the texture will be described. Texture One word refers to physical properties such as weaving, weaving, touch, feel, texture, structure, etc., but in food, it is usually evaluated by the sensations felt by the hand and mouth, such as touch, texture, and tongue touch. It is a term that collectively refers to the properties. Details are as follows.

[0019] (1) Mechanical primary characteristics include hardness, cohesiveness, viscosity, elasticity and adhesion. As mechanical secondary characteristics, cohesion includes brittleness, chewability, and gum. As a general expression corresponding to each of them, hardness is soft → there is a crunch → hard. Cohesive brittleness is easy to break (poropolo) → crunchy → easy to break (brittle). Chewability includes softness and strength, not to give up well, and toughness. Gum properties are easy to break, powdery, pasty, rubbery. The viscosity is smooth → sticky . In elasticity, there is plastic → elasticity. Adhesiveness is sticky → sticky → sticky.

(2) Geometric characteristics include particle size and shape, and particle shape and orientation. As a general expression for each, there are sand, granular, and coarse particles. The shape and orientation of the particles can be fibrous, cellular, or crystalline.

(3) Other primary characteristics include water content and fat content. The general expression for moisture content is dry → wet → wet → watery, secondary characteristics of fat content are oily and greasy. As a general expression for oily, there is a greasy (greasy) as a general expression for greasy.

[0020] As described above, the main components of the red mouth are soy protein and darcomannan. With soy protein alone, it is polo and lacks cohesion, it is smooth and lacks stickiness, and lacks elasticity, but by using darcomannan as a gelling agent, it can be used as a gelling agent for darcomannan. Simultaneously with the function, the large amount of water-soluble dietary fiber it contains could improve the “cohesiveness”, “viscosity”, “elasticity” and “stickiness”, which are important as texture profiles. However, the texture of the liquor mouth is just that compared to soy protein or darcomannan alone, and it is undeniable that the texture is inferior when compared to meat.

[0021] As described above, the recovery mouth has defects due to soy protein as a raw material, alkali as a coagulant to be used, and structure. Disadvantages caused by soy protein are lipoxygenase, which is an enzyme present in soybeans. Degradation products of lipid hydroperoxides produced by enzymatic reaction with fatty acids and esters with pentene structures such as linoleic acid, linolenic acid, and arachidonic acid. It is an unpleasant odor caused by volatile aldehydes such as hexanal.

[0022] The disadvantage due to the structure is that the mouth of the soy protein consists of a solid-liquid two-phase force in which soy protein aqueous solution is gelled with dalcomannan in the presence of alkali as a coagulant. The three-dimensional network structure is a solidified body that includes the sol-like liquid phase discontinuously, so the liquid phase contains alkali.

[0023] When cooking the liquefied mouth with a fatty acid ester having a pentagen structure, such as linoleic acid, linolenic acid, and arachidonic acid, in particular, it is necessary to preliminarily contain inclusion water containing alkali from the liquefied mouth. It is preferable to separate as much water as possible. The lid is usually manufactured and sold in the form of a konnyaku plate. The purchaser should compress or tap to release water before cutting the lid. However, it is impossible to completely remove the water containing alkali contained in the three-dimensional network structure only by compressing or striking the plate-like recovery port.

[0024] In order to solve this problem, it was examined to provide the rica mouthplate in mince, paste, or chopped form. In this specification, Rica mouthplates cut to 2 to 9 mm are “mince”, 2 mm or less is “paste”, thickness is 5 mm or less, length is 1 to 5 cm, and width is about 5 mm to 2 cm. Expressed as “chopped”.

[0025] By cutting or processing the liquefied mouth into mince, paste, or chopped pieces, it can have a variety of internal structures, so that the texture can be improved compared to cooking the liquefied mouth in blocks. It is possible to destroy the 3D network structure of the Lika mouth and completely remove the contained alkali-containing water, eliminating the unpleasant odor of alkali and from the cooking aspect, Compared to blocks of the same mass, the total surface area is significantly increased, so that the taste can be absorbed throughout and the taste can be improved. Therefore, such an effect cannot be obtained if the recovery port has a shape other than mince, paste, or chopped pieces limited to the above numerical values. Therefore, it can be said that the numerical limitation has technical significance in this respect.

[0026] It was found that there was a drawback as described below by making the mouth of the lid into a mince, paste, or chopped shape while pressing.

[0027] The conventional lid plate is sealed in a bag and then heat-coagulated, so that 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 disadvantage in terms of cooking, is manifested and can be stored in the refrigerator for 3 months. In addition, the Rica mouth plate has excellent surface stability because it has a smaller surface area than its volume. However, if the Lika mouth plate is made into mince or paste to destroy the 3D network structure of the Lika mouth and completely remove the water containing the contained alkali, the sterilizing effect is lost and the storage period is shortened. It will be about a week. Also, if the minced, pasted, or chopped Rica mouth is stored in a liquid environment, it will gradually become a suspension over time. In other words, it has a drawback that it absorbs a large amount of moisture and the meat texture is lowered.

[0028] In order to solve this drawback, cold storage of minced paste, paste, or chopped Rika mouth was examined. However, the Lika mouth contains about 90% of the water, so if the surface area is increased, such as mince, paste, or chopped pieces, about 50-70% will be released when thawed. In other words, the yield of freezing / thawing is about 40%. In addition, if untreated mince, paste, or shredded pieces are frozen as they are, they have the disadvantage that after thawing, they dissociate and fall apart, reducing the commercial value. In addition, thawing the freshly frozen paste, mince, and chopped liquor mouth will produce an unpleasant odor as a raw material for soy protein. Furthermore, the process of freezing and thawing raises the overall cost, and merchandising or marketing power is also difficult.

[0029] 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-like form with hot water, raw eggs and force are mixed, and an alkaline solution in which calcium hydroxide is dissolved in lukewarm water is mixed with the above mixture. It discloses a method for producing a foodstuff that has been solidified and molded, cut into pieces as appropriate, and heated to remove the remaining alkali to give a sense of meat. However, there is no research on the prevention of the unpleasant soybean odor accompanying the above-mentioned okara and the alkaline unpleasant odor inherent to konjac and the long-term storage.

[0030] Patent Document 2 discloses a processed food in which okara or bean meal and konjac ingredients are mixed and hardened. However, we have not studied the above-mentioned prevention of soybean unpleasant odor associated with okara and alkaline unpleasant odor inherent to konjac, and long-term storage.

Patent Document 1: Japanese Patent No. 3498087

Patent Document 2: Japanese Patent Laid-Open No. 10-52233

Disclosure of the invention

Problems to be solved by the invention

[0031] The first problem to be solved by the invention is that the soy protein aqueous solution consists of a soy protein aqueous solution in which a soy protein aqueous solution is gelled with dalcomannan in the presence of alkali as a coagulant. Continuous three-dimensional network force of solidification Discontinuous inclusion of sol-like liquid phase It is to improve the taste and texture of the body.

[0032] The second problem to be solved by the invention is that the soy protein aqueous solution consists of a solid-liquid two-phase force obtained by gelling the soy protein aqueous solution with dalcomannan in the presence of alkali as a coagulant. A continuous three-dimensional network structure strength of sol-like liquid phase When disaggregated solid bodies are mixed with fatty acid ester having a pentagen structure such as linoleic acid, linolenic acid, arachidonic acid, etc. It is to provide a method for preventing the generation of unpleasant odor and improving the texture.

[0033] The third problem to be solved by the invention is that the soy protein aqueous solution consists of a soy protein aqueous solution in which a soy protein aqueous solution is gelled with dalcomannan in the presence of alkali as a coagulant. It is intended to provide a method for improving the texture by preventing the generation of unpleasant odor peculiar to alkali by completely removing water containing alkali, which is included in the continuous three-dimensional network structure.

[0034] The fourth problem to be solved by the invention is that the soy protein aqueous solution consists of a solid-liquid two-phase force obtained by gelling the soy protein aqueous solution with dalcomannan in the presence of alkali as a coagulant. Continuous three-dimensional network structure power of the sol-like liquid phase is discontinuously included to improve the texture of the solidified body so that it does not generate soybean odor or alkali odor, and enables long-term storage That is.

Means for solving the problem

[0035] In order to solve the above-mentioned problems, first, a soy protein aqueous solution of soy protein per dalcmannan is formed by a solid-liquid two-phase force obtained by gelling with an aqueous solution of soy protein in the presence of alcoli as a coagulant. A solid body containing a discontinuous inclusion of alkali-containing water having a continuous three-dimensional network structure in the form of a sol is cut into predetermined small pieces.

[0036] 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”, thickness is 5 mm or less, length is 1 to 5 cm, and width is 5 mn! Although about 2cm is expressed as "sliced", this numerical limitation is not necessarily strict.

[0037] Use a food processing silent cutter, chopper, etc. to make a liquefied mouth made of a plate like a commercially available konjac into a minced shape, and use a food processing mask to make a paste. use. [0038] The Rica mouth manufactured in a plate shape is cut into small pieces such as mince, paste, or chopped pieces, so as to contain alkali contained in the continuous 3D network structure of the Rica mouth. Water can be removed, but after cutting into small pieces such as mince, paste, or chopped pieces, it is washed with water and dehydrated to completely remove water containing alkali contained in the three-dimensional network structure. Since the water can be removed, the unpleasant odor of alkali can be prevented during cooking or during the storage period. In the present invention, the dehydration step can be performed to some extent by, for example, hand pressing, hand-gripping, etc. However, when mass production on an industrial scale is performed, it is preferably performed by a centrifuge or by freezing-> thawing.

[0039] On the other hand, the cause of unpleasant soy odors in liquefied mouth is that the enzyme lipoxygenase contained in liquefied mouth (soy protein) generates oxygen molecules in fatty acids and esters having a pentagen structure such as linoleic acid, linolenic acid and arachidonic acid. Addition to form lipid hydroperoxides, volatile aldehydes such as hexanal, a degradation product of lipid hydroperoxides.

[0040] Therefore, it is not possible to prevent the unpleasant odor of soybeans from being cut into small pieces such as mince, paste, or chopped pieces. To prevent this, the lid is cut into small pieces such as mince, paste, and slices, and then heated to inactivate the enzyme lipoxygenase, which contains soy protein and causes unpleasant odors. It is effective to make it soothe and prevent the generation of soybean odor. By the way, an enzyme is a proteinaceous macromolecular organic catalyst produced by living cells, which is easily denatured depending on various conditions, is particularly sensitive to heat, and usually has an optimum temperature between 20 and 40 ° C. It is easily denatured and deactivated at temperatures above ° C. The enzyme lipoxygenase, which causes the unpleasant odor of soybeans, is no exception.

[0041] By the way, the surface power of merchandising and marketing of the recovery port is also examined. Currently, Licaro is manufactured and sold in refrigerated, frozen, or plate-like forms as desired. Therefore, in order to purchase and cook the Lika mouth for both personal and business use, it is currently thawed and cut into a predetermined shape such as a block, mince, paste, or chopped. There is a demand for improvement. Therefore, if the Lika mouth is distributed at room temperature and cut into mince, paste, or chopped pieces in advance, it will be easier to cook for small-use individuals, improving convenience, while using large quantities. For business use, it can be stored in large quantities at room temperature, and when necessary, the necessary amount can be quickly procured, cutting work is eliminated, and labor is greatly saved at the cooking site. Can be used.

[0042] Taking these points into consideration, the recovery port is cut into small pieces such as mince, paste, or chopped pieces in advance, washed with water, and dehydrated for heat resistance and pressure resistance. The following advantages can be obtained by pressurizing and heating after filling the oxygen-impermeable container.

B) The unpleasant odor can be prevented from being generated by cutting the liquefied mouth into small pieces such as mince, paste or chopped pieces, washing with water and dehydrating.

Mouth, Rica mouth 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 odor, and then filled in a heat-resistant, pressure-resistant, oxygen-impermeable container and then killed. By heating and heating at 120 ° C for 4 minutes or more in the center of the fungus, the liquefied mouth sterilization, which is the original purpose of pressurizing and heating, and the liquefied mouth are heat denatured to make it edible. Inactivates the enzyme lipoxygenase contained in soy protein, the main ingredient of liquefied mouth, to simultaneously prevent the generation of unpleasant soy odors, shortening the time required for full-scale cooking and enabling long-term storage at room temperature Become.

The texture and texture are improved by cutting the licorice mouth into small pieces such as mince, paste, or chopped pieces compared to cooking in blocks.

[0043] That is, the most important feature of the present invention is that soybeans that prevent the generation of an unpleasant odor of alkali by cutting the liquefied mouth into small pieces such as mince, paste, or shredded in advance, washing with water, and dehydrating. By filling the heat-recovery mouth containing protein as a main component into a heat-resistant 'pressure-resistant' oxygen-impermeable container, degassing, sealing, and pressurizing with a sterilization pot, it is sterilized. The liquefied mouth is heat-denatured to make it edible, and the enzyme lipoxygenase contained in the soy protein, which is the main ingredient of the liquefied mouth, is deactivated to simultaneously prevent the generation of unpleasant soy odors. Is to make it possible to store for a long time at room temperature.

[0044] The container to be used can be arbitrarily selected, such as a metal can, glass bottle, plastic container, paper, metal foil + plastic laminate film container, etc., taking into account marching, ease of use, etc. Then, the so-called retort bouch or tray is preferred.

[0045] When selecting retort containers, use those specified in the JAS (Japan Agricultural Standards) and Food Sanitation Law! Retortopa When using a pouch, an opaque retort bouch with aluminum foil and a transparent or translucent retort bouch without aluminum foil can be used. Also, from the sterilizable temperature, retort bouch that can withstand normal sterilization temperature of 100 to 120 ° C, high retort bouch that can withstand high retort of 120 to 135 ° C, and ultra high temperature retort sterilization of 135 to 150 ° C U-retort bouches that can withstand.

[0046] As a retort bouch, as an opaque retort bouch, three layers of polyester + aluminum foil + polyolefin, polyester + aluminum foil + shock absorbing layer + four layers of polyolefin, polyester + aluminum foil + shock absorbing layer + special Polyester 4-layer structure, polyester + aluminum foil + shock absorbing layer + special polypropylene 4-layer structure strength Translucent retort bouch, polyester + polyolefin 2-layer structure, nylon + polyolefin 2-layer structure, transparent retort bouch Nylon + shock absorbing layer + polyolefin three-layer structure, polyester + shock absorbing layer + polyolefin three-layer structure, etc. Any type can be used in the present invention.

[0047] As described above, retort bouches containing aluminum foil include a three-layer structure and a four-layer structure.

The three-layered bouch is a biaxially stretched polyethylene terephthalate film with a thickness of 12 / zm for the outermost layer, an aluminum foil with a thickness of 9 μm for the middle layer, and a special polyethylene film with a thickness of 40 to 70 μm for the innermost layer. Resin film strengths such as special polypropylene film, nylon 12, nylon 11, and special polyester are also included. In the case of a distribution system or a large-sized business bouch that fills the recovery port with 1 kg or more, the drop strength may be insufficient with a 3-layer bouch. In this case, it is preferable to use a four-layer structure bouch. In addition to the outermost layer + aluminum foil + innermost layer, the four-layer structure bouch is provided with a single layer of film such as nylon or polyester as the shock absorbing layer inside or outside the aluminum foil. For example, polyester film + aluminum foil + shock absorbing layer + special polypropylene film, polyester film + aluminum foil + shock absorbing layer + special polyester film.

[0048] If retort bouches are also categorized by sterilization temperature, they 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 as described above. It can be classified as a retort bouch, which utilizes the fact that the dead time of bacteria decreases exponentially with increasing sterilization temperature, and that the bouch is thinner than a metal can, It has been put to practical use by the development of materials that can withstand retort sterilization at high temperatures. 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. The shorter the sterilization time, the higher the quality of the liquefied mouth with less degradation of the texture, flavor, flavor, color, nutrients, etc. during the sterilization process.

[0049] Alternatively, instead of a bouch, for example, an outer protective layer + 100 / zm thick aluminum foil + 50 / zm thick polypropylene aluminum foil tray or 50 μm polypropylene + 100 μm to 150 μm thick aluminum foil + Knife cut type aluminum foil tray with outer protective layer, outer protective layer + 50 μm thick aluminum foil + 15 μm to 20 μm thick polypropylene, or 50 μm polypropylene + 100 m to 150 m thick aluminum foil + outer surface Easy open type aluminum foil trays with protective layer strength can also be used.

[0050] Therefore, the above problem can be solved by the following means.

1. (1) Solid-liquid two-phase force gelled with darcomannan in the presence of alkali as a coagulant in soy protein aqueous solution. Consecutive three-dimensional network structure of soy protein darcomannan contains sol-like alkali Cutting a solidified body containing water discontinuously into predetermined small pieces;

(2) The solidified body cut into small pieces is washed with water, dehydrated, and the alkali-containing water contained in the three-dimensional network structure is forcibly separated to prevent generation of an unpleasant odor of alkali;

(3) The solidified body cut into the above-mentioned small 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 solidify. Including the steps of sterilization of the body, heat denaturation of the coagulated body to make it edible, and inactivate lipoxygenase, an enzyme contained in soy protein, which is the main component of the coagulated body, to simultaneously prevent the generation of soybean unpleasant odor The aqueous solution of protein is a solid-liquid two-phase force gelled with darcomannan in the presence of alkali as a coagulant, and the continuous three-dimensional network structure of soy protein darcomannan contains a sol-like liquid phase. A method to prevent the generation of alkaline and soy odors in the body, improve taste and texture, and preserve for a long time.

[0051] 2. In the above item 1, the predetermined piece is mince, paste, or chopped.

[0052] 3. In the above item 1 or 2, the pressure-resistant “heat-resistant” oxygen-impermeable container is a retort bouch.

The invention's effect [0053] According to the invention described in claim 1, the following effects can be obtained.

1. It is possible to prevent the generation of an unpleasant odor of alkali by cutting the lid in advance into small pieces such as mince, paste, or chopped pieces, washed with water and dehydrated.

[0054] 2. Rica mouth 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 odor, and then filled into a pressure-resistant, heat-resistant, oxygen-impermeable container Degassed, sealed, and sterilized in a sterilization pot, for example, by pressing and heating the central part at 120 ° C for 4 minutes or more. Inactivates lipoxygenase, makes liquefied mouth edible, shortens full-scale cooking time in the subsequent process, and enables long-term storage at room temperature.

[0055] 3. The texture and texture are improved by cutting the liquefied mouth into small pieces such as mince, paste, or chopped pieces, compared to cooking in blocks.

[0056] According to the invention described in claim 3, the following effects can be obtained.

By cutting or processing the liquefied mouth into mince, paste, or chopped pieces, it can have a variety of internal structures, so the texture can be improved compared to cooking the liquefied mouth in blocks. The force also destroys the three-dimensional network structure of the Lika mouth, making it possible to completely remove the water containing the contained alkali, eliminating the unpleasant odor of alkali, and from the cooking surface, the same mass Compared to the block, the total surface area is much larger, so the taste can be absorbed throughout and the taste and texture can be improved.

[0057] According to the invention described in claim 3, by using a retort bouch as the pressure-resistant, heat-resistant, oxygen-impermeable container, the effects exemplified below are obtained.

1. Compared to metal cans and glass bottles, (i) its shape is thin and heat transfer is fast, so the sterilization time is short and there is no deterioration in quality. (Mouth) Easy to open. (C) Disposal is easier than cans and glass bottles. (2) Since it is lighter than cans and glass bottles, it is easy to distribute.

[0058] 2. It can be made into any product form, such as for personal use with a capacity of 150-200gZl pack for 1-2 people, or for business use with a capacity of l-2kgZl pack, and can be distributed at room temperature and stored at room temperature. Because it is possible, each application and the range of demand can be expanded.

BEST MODE FOR CARRYING OUT THE INVENTION

[0059] The best mode for carrying out the invention will be described below as examples. [Example 1]

[Production of minced liquor mouth]

Step 1: In advance, 2 g of calcium hydroxide as a coagulant was dissolved in 80 cc of 60 ° C. hot water to prepare a calcium hydroxide solution.

[0060] Step 2: Separately from Step 1, add 50cc of 60 ° C hot water to 50g of "Protex FA" (registered trademark), a fibrous soy protein manufactured by Ajinomoto Co., Inc. as soy protein, Stir well, add 10 g of dried whole egg as a binder, stir further, then add the calcium hydroxide solution prepared in step 1 and stir the whole well.

[0061] Step 3: As a gelling agent, add 678 cc of hot water at 60 ° C to 30 g of konjac (konnyaku fine powder), knead well, and produce in jelly when the whole is made into a jelly. Soy protein

, Dry whole egg, add aqueous solution of calcium hydroxide solution, knead well and solidify

A plate-shaped recovery port with a thickness of 10 mm, length and width of 60 mm was manufactured.

[0062] Next, after making this plate-like recovery port 2-9 mm minced with a chopper, it was transferred to a container containing about 10 times the amount of fresh water, and the operation of stirring → standing → precipitation was repeated 5 times. Later, it was dehydrated with a centrifuge for food processing, and the sol-like alkali-containing water contained in the continuous three-dimensional network structure of the recovery port was completely removed to produce a minced recovery port.

[0063] [Alkali unpleasant odor sensitivity test]

[Sensory inspection daily inspection]

100 sensitive and trained panelists with analytical skills were prepared and isolated. Tobacco, gum, and lipstick were banned 30 minutes before the examination, and the lighting, room temperature, and ventilation of each examination room were the same.

[0064] First, the minced liquor mouth produced in Example 1 was compared with the plate-like liquor mouth, and when 100 panelists were checked for the presence of an unpleasant alkali odor, all 100 people in Example 1 It was confirmed that no alkali unpleasant odor was generated in the manufactured minced liquor mouth, while the occurrence of alkali unpleasant odor was confirmed in the plate-like liquor mouth.

[0065] Next, the minced liquor mouth produced in Example 1 was fried with safflower oil containing high oleic acid. During the cooking process, each of the 100 panelists confirmed whether there was an unpleasant soy odor. All 100 persons confirmed the occurrence. [0066] [Example 2]

[Retort Bouch Filled with Minced Licca Mouth]

The minced liquor port manufactured in Example 1 was added to a 12-m thick biaxially stretched polyethylene terephthalate film (outermost layer) + a 9-m thick aluminum foil (intermediate layer) + a 10-m thick polyester film. Filled into a 4-layer retort pouch made of Al + 40 μm thick special polyethylene film (innermost layer), degassed and sealed, then heat sterilized at 150 ° C for 65 seconds, minced Lica mouth Filled retort pouch food.

[0067] [Example 3]

100 mince-like liquefied mouth filled retort bouch foods produced in Example 2 were produced, 50 for home use and 50 for business use.

In homes and restaurants, hamburger steaks are prepared with high oleic acid-containing safflower oil without using any ingredients, additives, or seasonings other than liquefied mouth. 50 pieces were produced.

[0068] [Comparative Example 1]

For comparison purposes, the plate-shaped lid with a thickness of 10 mm, length and width of 60 mm manufactured in Step 3 of Example 1 is left raw, and the shape is shaped into an oval shape with a major axis of 60 mm and a minor axis of 30 mm. Without using any ingredients, additives, or seasonings, 50 hamburger steaks were produced in safflower oil containing high oleic acid in 50 households and 50 restaurants.

[0069] [Daily inspection of sensory test]

50 sensitive and trained sensitive panelists were prepared and each was isolated. Tobacco, gum, and lipstick were banned 30 minutes before the test, and the lighting, room temperature, and ventilation of each laboratory were the same.

[0070] [Alkali unpleasant odor generation confirmation test]

In the cooking process of Example 3, when 100 panelists individually confirmed the ability to have an unpleasant odor of alkali, all 100 persons confirmed that there was no occurrence. On the other hand, when the ability of 100 panelists to have an unpleasant alkaline odor was confirmed in the cooking process of Comparative Example 1, all 100 persons confirmed the occurrence.

[0071] [Soybean unpleasant odor generation confirmation test] In the cooking process of Example 3, 100 panelists individually confirmed that there was an unpleasant odor of soybeans, and all 100 persons confirmed that there was no occurrence. On the other hand, in the cooking process of Comparative Example 1, when 100 panelists individually confirmed the ability to have an unpleasant soybean odor, all 100 persons confirmed the occurrence.

[0072] [Visual appearance visual test]

First, as a result of a visual test of the appearance properties of the roasted and hamburg steaks manufactured in Example 3 and the hamburger steaks manufactured in Comparative Example 1, 50 panelists had a more streak surface in Example 3. It was judged that it was close to the appearance of genuine meat. The remaining 50 were judged to be indistinguishable by appearance!

[0073] [Texture test]

[Hardness test]

Next, as a standard product used in the [hardness test], 100 hamburger sticks manufactured in Example 3 were prepared. On the other hand, 200 samples were prepared by repeating Comparative Example 2 200 times. 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 eating order was made random, 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, for the hamburger steak of Comparative Example 2, all 100 panelists were evaluated as “hard”.

[0074] [Mastication test]

Next, a [mastication test] was performed in the same manner as the [hardness test]. One hundred panelists rated the hamburger steak of Example 2 as “soft and supple”. On the other hand, for the hamburger steak of Comparative Example 2, all 100 panelists rated it as “not giving up well”.

[0075] [Particle size, shape, orientation 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 was finely rounded and had large and small shapes. On the other hand, the hamburger steak of Comparative Example 1 A fibrous network structure was observed, and in the meantime, spherical particles having a polyhedron approximately 2 to 5 times larger than the particles of Example 3 were observed.

[0076] [Sienorev Life Test]

80 retort bouch-filled products according to Example 1 were produced and stored at room temperature for a maximum of 18 months. Every 3 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). The change was strong.

[0077] In addition, as a result of cooking soy protein-dalcomannan coagulated body 10 pieces taken every 3 months in the same procedure as in Example 1, and performing a sensory test and a texture test in the same procedure, 80 Similar results were obtained for all products.

Industrial applicability

[0078] The present invention comprises a solid-liquid two-phase force obtained by gelling an aqueous solution of soy protein with dalcomannan in the presence of alkali as a coagulant, and a continuous three-dimensional network structure of soy protein darcomannan. A solidified body containing solubilized alkali-containing water in a discontinuous manner, so-called soy tamper-cooled comannan solidified body, is cut into mince, paste, or shredded pieces, washed with water, dehydrated, and the three-dimensional network. The alkali-containing water contained in the structure is forcibly separated to prevent the generation of alkali unpleasant odor, and the solidified body cut into the above-mentioned pieces that have prevented the generation of alkali unpleasant odor is shielded from light and oxygen-impermeable. , Degassed, sealed, pressurized and heated to sterilize the solidified body, and at the same time, heat-denatured the solidified body to make it edible, and the enzyme lipoxygena containing soy protein, the main component of the solidified body. Inhibits the generation of unpleasant odor of soybeans by preventing the generation of unpleasant odor of alkali associated with dalcomannannan, and the generation of soybean unpleasant odor originating from the enzyme lipoxygenase contained in soybeans. Improved taste, texture, and long-term storage. Therefore, compared to the conventional plate-like soy protein-Dalcomannan coagulation strength, it can be used easily and quickly, expanding its use as a food for home use as well as commercial use, creating a new industrial market. Pioneering can be expected.

[0079] The soy protein dalcomannan coagulum is cooked in an edible state to prevent generation of unpleasant odors originating from alkali and soybean unpleasant odor originating from the enzyme lipoxygenase contained in soybeans. The taste and texture were improved, light-shielding, oxygen-impermeable containers filled, degassed, sealed, and pressurized and heat sterilized. Compared to raw plate-like soy protein dalcomannan coagulated product, it can be easily used as a food additive material and a bulking agent to be used in small quantities, and a metal foil laminated retort bouch or tray is used as a container. As a result, there are various advantages in marching and marketing, and there is a possibility of creating a new market.

Claims

The scope of the claims

[1] 1. A sol-like alkali-containing water consisting of two phases of solid-liquid gelled with darcomannan in the presence of alkali as a coagulant, soy protein aqueous solution, and a continuous three-dimensional network structure of soy protein darcomannan Cutting the solidified body containing the discontinuous into predetermined small pieces;

2. Washing the solidified body cut into small pieces, dehydrating, and forcibly releasing alkaline-containing water included in the three-dimensional network structure to prevent generation of an unpleasant odor of alkali;

3. The solidified body cut into small pieces that prevents the generation of an unpleasant odor of alkali is filled in a pressure-resistant 'heat-resistant' oxygen-impermeable container, degassed, sealed, pressurized and heated, and then solidified. The process of sterilization and heat denaturation of the coagulated body to make it edible, the enzyme contained in the soy protein that is the main component of the coagulated body, inactivating lipoxygenase and preventing the generation of unpleasant soy odor A solid-liquid two-phase force that gels with dalcomannan in the presence of alkali as a coagulant, and a continuous three-dimensional network structure of soy protein darcomannan contains a sol-like liquid phase. This method prevents the generation of the unpleasant odor and soy odor of soybeans, improves the taste and texture, and preserves them for a long time.

[2] The method according to claim 1, wherein the predetermined piece is mince, paste, or chopped pieces.

[3] The method according to claim 1 or 2, wherein the pressure-resistant / heat-resistant / oxygen-impermeable container is a retort bouch.