WO2011043384A1 - Aliment transformé à la viande de bétail ou de type viande de bétail et procédé de fabrication associé - Google Patents

Aliment transformé à la viande de bétail ou de type viande de bétail et procédé de fabrication associé Download PDF

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Publication number
WO2011043384A1
WO2011043384A1 PCT/JP2010/067559 JP2010067559W WO2011043384A1 WO 2011043384 A1 WO2011043384 A1 WO 2011043384A1 JP 2010067559 W JP2010067559 W JP 2010067559W WO 2011043384 A1 WO2011043384 A1 WO 2011043384A1
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meat
processed
soy protein
food
livestock
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PCT/JP2010/067559
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English (en)
Japanese (ja)
Inventor
秀明 横山
裕 齋藤
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不二製油株式会社
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Priority to JP2011502176A priority Critical patent/JP4775519B2/ja
Publication of WO2011043384A1 publication Critical patent/WO2011043384A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols

Definitions

  • the present invention relates to livestock meat or processed meat-like processed foods. Specifically, the present invention relates to livestock meat or livestock meat-like processed foods using structured soy protein.
  • soy protein are increasingly used as an alternative raw material or extender for livestock meat.
  • Powdered soy protein materials such as isolated soy protein and concentrated soy protein are used as raw materials for traditional protein foods such as cancer throbbing, deep-fried, deep-fried, and fried Takano tofu, fish paste products, hams and sausages .
  • structured soy protein which is organized using defatted soy beans and powdered soy protein materials as raw materials, is also used for various purposes, and among them processed meat products such as hamburger and meatballs as an extender for minced meat
  • Granular textured soy protein is used. This textured soy protein is in the form of a puffed puff, and is used mainly for the purpose of imparting a grain feel of ground meat.
  • textured soy protein in which the tissue is oriented like meat fibers.
  • This textured textured soy protein is a fried chicken-like food, a meat steak-like food. It has been developed as an imitation of meat itself such as scallop-like foods and crab-foot-like foods (Patent Documents 1 to 6 etc.).
  • Such oriented textured soy protein is intended to imitate a fibrous structure such as steak when raw meat is heated as it is (meat analog), so use ground meat such as hamburger or meatballs, etc. It is not expected to be used for processed meat and its imitation.
  • the fibrous soy protein is a fine thread-like shape obtained by discharging an aqueous slurry or paste of soy protein raw material from a small-diameter back pressure orifice while flowing under heating, and making it into a fiber. It is distinguished from granular or ground-like textured soybean protein in terms of manufacturing method and shape. Since this fibrous soy protein contains a lot of water and is usually frozen, it does not have the function of adjusting the water content of the whole raw material like the granular or ground meaty soy protein, which is a dry product, and it takes time to thaw. It was difficult to use.
  • the ground meat has a certain degree of meat-specific fiber feeling as well as the grain feeling, even if a large amount of granular or ground-like textured soy protein is used, the ground meat has a realistic, fibery feel. It was difficult to reproduce the feeling. Therefore, there was a tendency for the texture that was not ground meat to stand out as the amount of ground meat used was reduced and the textured soy protein was increased.
  • the present invention is a technique that can improve the texture of livestock processed foods mainly composed of meat, or reduce the use of meat without damaging the texture, or the amount of meat used It is an object of the present invention to provide a technique capable of reproducing a fiber feeling equivalent to meat in a livestock meat-like processed food that is little or substantially unused.
  • the present inventors have attempted to add a textured soybean protein of a type having orientation to livestock meat or processed meat-like processed foods. And, as a result of further earnest research, it is not a simple soy protein with orientation, but rather a flat shape with orientation and thin thickness, having a specific size The knowledge which can solve the said subject was obtained, without reducing manufacturing efficiency by using textured soybean protein.
  • the present invention (1) A textured soy protein having a flat shape having a major axis of 10 to 70 mm and a thickness of 1 to 8 mm and having an orientation is rehydrated, mixed with a binding raw material, and the resulting dough is molded.
  • a method of producing livestock meat or processed meat-like processed food characterized by heating (2) The method for producing livestock meat or livestock meat-like processed food according to (1), wherein the major axis / minor axis ratio is 1.1 or more, (3) The method for producing livestock meat or processed meat-like processed food according to the above (1), which further uses a granular textured soy protein having no orientation, (4) The method for producing a processed meat-like processed food according to (1) above, wherein the binding raw material is a powdery soy protein material and / or livestock meat, (5) The method for producing a livestock meat-like processed food according to (4), wherein egg white is further mixed as a binding raw material, (6) The method for producing a processed meat product according to (1), wherein the meat content is 30% by weight or more in the raw material, (7) The method for producing a livestock meat-like processed food according to (1), wherein the meat content is less than 30% by weight in the raw material, (8) The method for producing livestock meat-like processed food according to (7), wherein the meat content is
  • the present invention it is possible to improve the texture of ground meat in a processed meat product without reducing the production efficiency, and to reduce the amount used without impairing the texture of ground meat. It becomes possible to do. Further, the amount of minced meat used can be reduced without reducing the production efficiency of livestock meat-like processed foods having a texture equivalent to that of minced meat.
  • a so-called meatless hamburger-like food or meatball-like food can be imparted with a texture comparable to that of livestock meat.
  • the livestock meat or processed meat-like processed food of the present invention has a flat shape having a major axis of 10 to 30 mm and a thickness of 1 to 5 mm, more specifically a flat shape of a major axis of 10 to 70 mm and a thickness of 1 to 8 mm, and orientation. It is characterized by using a textured soybean protein having Hereinafter, the present invention will be specifically described.
  • livestock meat or livestock meat-like processed food is a general term for livestock meat processed food and livestock meat-like processed food.
  • livestock meat processed food in the raw material is “processed livestock meat”, which is the same form as this livestock meat processed food.
  • “Meat-like processed foods” are those that use less than 30% by weight of livestock meat. Those with 0% by weight of livestock meat are called meatless processed meat-like processed foods.
  • Livestock meat such as cattle, pigs, chickens, horses and sheep can be used as livestock meat. What is necessary is just to determine the usage-amount of livestock meat suitably according to the quality and concept which are requested
  • Livestock meat or processed meat-like processed foods are generally prepared by mixing raw materials mainly composed of binding materials with a kneader such as a mixer or silent cutter, forming the dough into a suitable size and shape, It is obtained by heating by frying or baking and heat setting.
  • the obtained food can be refrigerated or frozen for distribution, and the consumer can cook directly, such as microwave oven, stew, fry, baking, etc., or the retailer or restaurant can cook indirectly, To be served.
  • processed meat products include hamburger, patties, meatballs, nuggets, meatballs, ham, sausages, dumplings, grilled rice, meat buns, small bowls, minced cutlet, meat pie, ravioli, lasagna, meatloaf, roll cabbage, peppers , Deep-fried chicken, and other processed foods using various types of minced meat.
  • “Processed food” means that food such as steak and pork cutlet that is heat-treated without breaking the meat tissue itself with a chopper or the like is not included.
  • the examples of processed meat products listed above are examples of food forms, and it is of course possible to improve the texture of livestock meat by replacing some of the livestock meat with other alternative ingredients. In the category of processed foods, for example, such food forms can be adopted.
  • the livestock meat or livestock meat-like processed food is a livestock meat processed food containing 30% by weight or more of livestock meat
  • the structured soy protein having a specific shape and orientation is partially replaced with livestock meat. It is possible to reduce the use amount of livestock meat while maintaining the fiber feeling of livestock meat, to reduce the cost, or to give the fiber feel by livestock meat and improve the quality.
  • the present invention uses a textured soy protein having a specific shape and orientation as the main raw material, so that it is more meat-like than conventional similar products.
  • the fiber texture is imparted, and a texture equivalent to that of meat-based processed meat foods can be imparted.
  • the binding raw material is a raw material having a role of connecting raw materials together in the dough.
  • processed meat products are prepared by kneading a raw material of beef, pork, chicken, etc., which is ground meat, etc., as a binding material to prepare a meat dough.
  • a soybean protein dough can be prepared by adding powdered soybean protein material such as isolated soybean protein or concentrated soybean protein as a binding material and adding water or further fats and oils and kneading. All can be prepared according to known methods.
  • the powdered soy protein material is preferably used as the main constituent material of the dough in the production of processed meat-like processed foods, that is, a binding raw material. It can also be used for the purpose of improving meat quality in the production of processed meat products.
  • the powdery soy protein material to be used defatted soymilk powder having a protein content of 60% by weight or more obtained from defatted soybeans, concentrated soy protein or separated soy protein is preferable, and isolated soybeans having a protein content of 85% by weight or more. Protein is more preferred.
  • processed meat-like foods with a use rate of less than 30% by weight of the meat are used as a binding material for the dough, and the dough is prepared by kneading the powdered soy protein material together with water and further fats and oils.
  • egg white can be used as a binding raw material.
  • the egg white can be selected from raw egg white, frozen egg white, and dried egg white.
  • it is preferably added when the binding power of the dough after heating tends to be weak and the shape retention tends to decrease.
  • Egg white is preferably added in a dry weight of 0.1 to 5% by weight.
  • Granular textured soy protein is generally added to soy protein raw materials such as isolated soy protein, concentrated soy protein, and defatted soy beans, and then heat treated at high pressure using an extruder (extrusion molding machine) to produce a thermoplastic material. Is extruded from a die (die) provided at the tip of the screw, the structure is expanded to a desired degree, and then manufactured through chopping, drying / cooling, and sizing steps.
  • the term “granular” has the widest concept that can be distinguished from “fibrous soy protein”, and its size and shape are not particularly limited, and flat and rod-like ones are also included. Shall.
  • fibrous soy protein is a kind of structured soy protein, which has a fine thread-like shape, while flowing an aqueous slurry or paste of soy protein raw material under heating. It is produced by discharging it from a small-diameter back pressure orifice and making it into a fiber, and it is stored and distributed after being frozen.
  • the granular textured soybean protein and the fibrous soybean protein are distinguished from each other in terms of shape and production method.
  • the textured soy protein used in the livestock meat or processed meat-like processed food of the present invention corresponds to the granular textured soy protein described above, and has a specific shape and is characterized by having an orientation. is there.
  • the oriented textured soy protein has a property that a fibrous tissue is oriented in a certain direction and is torn in a certain direction like a meat tissue.
  • known techniques including Patent Documents 1 to 6 can be used, and any method that can impart fiber orientation is particularly limited. Is not to be done.
  • a method of extruding at a high pressure while suppressing expansion of the raw material by forming a die at the tip of the extruder into a slit shape (Patent Document 1), and a method of blending fats and starches in the raw material (Patent Document 2) Or a method in which soy flour and potato starch or wheat flour are mixed in the raw material, and a high shear force is applied (Patent Literature 3), a method in which wheat gluten and starch are blended in the raw material (Patent Literature 5), What is necessary is just to provide orientation using the method (patent document 6) etc. which mix
  • Granular textured soy protein may or may not have such orientation. To determine whether or not there is orientation, loosen the textured soy protein with hands or a kneader after reconstitution. In this case, it can be easily determined by observing whether or not a structure oriented in a certain direction appears.
  • the flat shape having the “specific shape” of the granular textured soybean protein used in the present invention refers to the shape in the state of the dry raw material, and such a shape needs to be maintained in the final processed food. There is no.
  • this flat shape is represented by a major axis, a minor axis and a thickness, it means that the major axis is at least 10 to 30 mm and the thickness is 1 to 5 mm.
  • the larger diameter can be 10 to 70 mm, and the thickness can be 1 to 8 mm.
  • the major axis indicates the longer diameter in a plane perpendicular to the thickness
  • the minor axis indicates the shorter diameter in the plane.
  • the major axis is preferably 15 to 30 mm, more preferably 15 to 25 mm. In the case of a larger size, the major axis is preferably 15 to 70 mm, more preferably 20 to 60 mm, further preferably more than 30 mm and 60 mm or less.
  • the minor axis is preferably a value of 1.1 or more when expressed as the major axis / minor axis ratio, more preferably 1.2 to 5, more preferably 1.5 to 5, and more preferably 2 to 4. The value which becomes is more preferable.
  • the thickness is more preferably 1 to 3 mm, but in the case of a larger size, it is preferably 2 to 7 mm, more preferably more than 3 mm and not more than mm.
  • the means for forming the granular textured soybean protein into such a specific shape is not limited.
  • a rod-like textured product extruded from a die at the end of the extruder is supplied to a rotary blade type continuous cutter such as a commit roll. As it goes on, it can be continuously cut into a certain range of shapes.
  • a rotary blade type continuous cutter such as a commit roll.
  • it can be continuously cut into a certain range of shapes.
  • a flat slit-shaped die can be used as the die at the tip of the extruder, and a method of extruding the die into a flat shape can also be adopted as the molding means.
  • the oriented textured soy protein formed into a specific shape in this way need not be all, but can have a longer diameter in the direction having the fiber orientation in more grains. Can give a sense of livestock-like fiber.
  • the overall shape can be flat and elongated.
  • Oriented textured soy protein is mainly used in a relatively large size (for example, major axis 40 mm ⁇ minor axis 20 mm ⁇ thickness 20 mm) such as the eyebrows shape of the cocoon because it wants to maintain the fiber feel of the meat.
  • a relatively large size for example, major axis 40 mm ⁇ minor axis 20 mm ⁇ thickness 20 mm
  • the tissue will not be sufficiently softened and processed as a hard tissue. Therefore, the texture is far from fibrous. Therefore, the granular textured soybean protein must have a process of absorbing water in advance and softening the tissue before use, that is, a “water-returning process”.
  • the oriented textured soy protein having a specific shape is used, so that the water can be easily and quickly returned with a specified amount of water, for example, about 2 to 5 times the amount of oriented textured soy protein. Therefore, it is possible to provide excellent work efficiency during use and to give a meat-like fiber feeling.
  • Patent Document 1 there has been an equivalent to the oriented textured soybean protein of a specific shape in the present invention (for example, Patent Document 1), which is intended to be used for imitation of sliced meat or meat pieces themselves. It is not intended for use in livestock meat or processed meat-like processed foods.
  • the addition amount of the oriented textured soybean protein is preferably 0.5 to 30% by weight in the raw material, more preferably 3 to 20% by weight.
  • raw materials for food that are usually used in the present invention can be used as necessary for the livestock meat or processed meat-like processed food of the present invention.
  • Non-oriented textured soy protein in addition to a specific oriented textured soy protein, a granular textured soy protein having no orientation, that is, non-oriented, can also be used. By adding this non-oriented textured soy protein to the dough, it is possible to give a ground meat texture. And by using in combination with the oriented textured soy protein, it is possible to reproduce a more complex texture of meat, which combines the texture of meat with the feel of grain.
  • the method for producing livestock meat or processed meat-like processed food according to the present invention has a specific shape, that is, a flat shape having a major axis of 10 to 30 mm and a thickness of 1 to 5 mm, and a larger shape having a major axis of 10 to 70 mm and a thickness of 1 to 8 mm.
  • the textured soy protein having an orientation and orientation is rehydrated, mixed with the binding material, and the resulting dough is molded and heated.
  • the dough obtained by kneading the raw materials may be a meat dough using livestock meat as a binding material, or may be a soy protein dough obtained by kneading water and oils and fats using powdered soy protein as a binding raw material.
  • Which dough is prepared can be appropriately selected by those skilled in the art depending on the amount of livestock used.
  • the oriented textured soy protein of a specific shape used in the present invention is mixed, but the oriented textured soy protein is usually a dried body, so that for the reasons described above, an appropriate amount of water is absorbed, The tissue is softened (referred to as “water reconstitution”) and then mixed into the dough.
  • the above-described non-oriented textured soybean protein and other raw materials can be added.
  • the dough is formed into a desired shape and subjected to heat treatment.
  • the raw material is uniformly kneaded with a kneader such as a silent cutter. Further, a dough is prepared by adding sub-materials such as hydrated oriented textured soy protein and, if necessary, non-oriented fibrous textured soy protein, to obtain a molded product formed into a desired size and shape with a molding machine. . This is then subjected to a heating step.
  • the oriented textured soy protein is kneaded at the stage of obtaining the dough, so that the tissue is usually present in a state where the tissue is unwound and dispersed. Therefore, the specific shape and size in the dry state are not maintained at the final product stage.
  • Heating process As the heating means in the present invention, firing heating, steaming heating, boil heating, fly heating, electromagnetic wave heating and the like can be used in appropriate combination. As a result, the formed dough is heated and solidified, and the shape is stabilized.
  • the product obtained as described above can be provided in the form of processed meat products such as banburg and meatballs.
  • the oriented textured soy protein used was obtained as follows. That is, with reference to Example 1 of Patent Document 6 (Japanese Patent Laid-Open No. 2000-279099), 55 parts of separated soy protein “New Fuji Pro E” (protein content 92%, manufactured by Fuji Oil Co., Ltd.), defatted soybean (Protein content 53%) 25 parts and 20 parts of wheat starch are mixed, and 100 parts of this mixed raw material is mixed with calcium sulfate in an amount corresponding to 1% of calcium, and 40 parts of water is a biaxial extruder.
  • Patent Document 6 Japanese Patent Laid-Open No. 2000-279099
  • 55 parts of separated soy protein “New Fuji Pro E” protein content 92%, manufactured by Fuji Oil Co., Ltd.
  • defatted soybean Protein content 53%) 25 parts and 20 parts of wheat starch are mixed, and 100 parts of this mixed raw material is mixed with calcium sulfate in an amount corresponding to 1% of calcium, and 40 parts of water is a biaxial extruder.
  • a slit-shaped die was used and extruded in a flat shape under the same conditions as described above, and then cut with a cutter so that the major axis was about 40 to 60 mm and dried.
  • the oriented textured soybean protein (2) thus obtained had a thickness of about 5 mm and a minor axis of about 20 mm.
  • “New Fujinic” manufactured by Fuji Oil Co., Ltd., approximately 2 mm long diameter ⁇ 2 mm short diameter ⁇ 2 mm thick type
  • As the isolated soybean protein “New Fuji Pro” (produced by Fuji Oil Co., Ltd.) was used.
  • Example 1 Meatball-like food (meatless)
  • 9 parts of water was added to 3 parts of oriented textured soy protein (1) to perform water reconstitution. At this time, the time required for rehydration was about 30 minutes, and the working efficiency was very good.
  • 6 parts of separated soy protein as powdered soy protein, 2 parts of dried egg white, 4 parts of rapeseed oil as liquid oil, 9 parts of water, and 3 parts of oriented tissue-like soy protein rehydrated as described above (water 9 parts) was put into a silent cutter, kneaded at about 25 ° C., and uniformly emulsified to prepare a soybean protein dough.
  • Test 1 although it is a meatless food that does not use any livestock meat, it feels the fiber of the meat in addition to the graininess of the minced meat and has a texture that is not inferior to the meatballs of livestock meat. It was.
  • Comparative Test 1 in which the oriented textured soybean protein was not blended, although there was a feeling of flesh, no feeling of fiber was felt at all, and it was an artificial texture with a rough feeling. Although the fiber feeling becomes stronger as the tests 2 and 3 are more mixed than the test 1, the fiber feeling is slightly too strong in the test 3, and conversely, the hardness tends to be weakened.
  • a meatball-like food was prepared using the oriented textured soy protein (2) instead of the oriented textured soy protein (1) in the same composition as in Test 1, and the meatball-like food of Test 1 was prepared.
  • the fiber feeling a stronger fiber feeling was obtained when the oriented textured soybean protein (2) having a larger major axis was used, and the hardness was not as hard as Test 2.
  • Example 2 As shown in Table 2, a meatball-like food was prepared in the same manner as in Test 1 of Example 1 except that the amount of non-oriented textured soybean protein was changed and the amount of water was adjusted.
  • Test 4 in which non-oriented textured soy protein was not added was a texture with a poor texture.
  • the grain feeling tended to increase as Test 5 and Test 6 with a large amount added, but in Test 6, the grain feeling was too strong and the texture was somewhat lacking.
  • Example 3 As shown in Table 3, the amount of dried egg white was changed, and the meatball-like food was adjusted in the same manner as in Test 1 of Example 1.
  • Example 4 meatless ham Powdered soy protein material 4 parts of separated soy protein, 9 parts of rapeseed oil as liquid oil, 19 parts of water were put into a silent cutter and kneaded at about 25 ° C., uniformly Emulsified.
  • 12 parts of oriented textured soy protein (1) was reconstituted with 36 parts of water by mixing with a mixer, followed by mixing 5 parts of dried egg white, 3 parts of starch, and seasoning. A dough was obtained. The dough was filled in a casing, steamed and heated (at 85 ° C. for 60 minutes), air-cooled, and then frozen at ⁇ 20 ° C. to obtain meatless ham dough.
  • Example 4 using oriented textured soy protein, the physical fiber feeling was imparted and good, but in Comparative Example 2 using non-oriented soy protein, the grain feel was imparted. The quality without fiber feeling.
  • Example 5 In a nugget mixer used in combination with chicken, 2 parts of separated soy protein, 19 parts of water, and 58 parts of chicken fillet ( ⁇ about 10 to 20 mm) were mixed, and oriented textured soy protein (1) 4 A part of which was returned with 12 parts of water was added, and 3 parts of seasoning and 2 parts of starch were added to obtain 100 parts of nugget dough. The dough was formed into a nugget with a weight of 15 g by a molding machine, and then steamed and heated (85 ° C. for 10 minutes), and air-cooled. Next, dusting and battering were performed, fried (175 ° C. for 3 minutes), air-cooled, and rapidly frozen. In the comparative example, non-oriented textured soybean protein was used instead of oriented textured soybean protein. Table 5 shows the composition of the inner material and the results.
  • Example 5 using oriented textured soy protein gave good feeling of physical fiber, but Comparative Example 4 using non-oriented textured soy protein gave feeling of grain. However, the quality did not feel fiber.

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Abstract

L'invention concerne une technique permettant d'améliorer la consistance dans un aliment transformé à la viande de bétail composé principalement de viandes, ou de réduire la mise en œuvre de viandes sans dégradation de la consistance, ou une technique permettant de reproduire une consistance fibreuse de viandes, ou similaire, dans un aliment transformé à la viande de bétail ne mettant en œuvre qu'une faible quantité de viandes ou n'en mettant pas en œuvre dans la pratique. L'aliment transformé à la viande de bétail ou de type viande de bétail est caractéristique en ce qu'il possède une forme plate de diamètre long de 10 à 70mm et d'épaisseur de 1 à 8mm, et qu'il est constitué par la mise en œuvre d'une protéine de graine de soja texturée possédant des caractéristiques d'orientation. En outre, le procédé de fabrication de l'aliment transformé à la viande de bétail ou de type viande de bétail est caractéristique en ce que celui-ci possède une forme plate de diamètre long de 10 à 70mm et d'épaisseur de 1 à 8mm, que la protéine de graine de soja texturée possédant des caractéristiques d'orientation, après reconstitution avec de l'eau, est mélangée avec un ingrédient liant, puis la pâte obtenue est façonnée et cuite.
PCT/JP2010/067559 2009-10-06 2010-10-06 Aliment transformé à la viande de bétail ou de type viande de bétail et procédé de fabrication associé WO2011043384A1 (fr)

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Cited By (12)

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JP2013009617A (ja) * 2011-06-28 2013-01-17 Ajinomoto Co Inc 肉様食品の製造法
JP2013034417A (ja) * 2011-08-05 2013-02-21 Fuji Oil Co Ltd 畜肉加工食品又は畜肉様加工食品
JP2013198434A (ja) * 2012-03-26 2013-10-03 Fuji Oil Co Ltd 乾燥肉様食品
JP2014117206A (ja) * 2012-12-14 2014-06-30 Okuno Chem Ind Co Ltd 食品改質剤
JP5692477B1 (ja) * 2013-10-11 2015-04-01 不二製油株式会社 海老様食感を有する食品の製造法
CN107549444A (zh) * 2017-09-28 2018-01-09 福建安井食品股份有限公司 一种组织化大豆蛋白的制备方法
JP2018075028A (ja) * 2017-12-28 2018-05-17 不二製油株式会社 乾燥肉様食品
JP2019208471A (ja) * 2018-06-08 2019-12-12 クラシエフーズ株式会社 密封容器入り調理肉様加熱殺菌加工食品及びその製造方法、並びに密封容器入り調理肉様加熱殺菌加工食品表面の結着及びべたつき防止方法
WO2020066437A1 (fr) 2018-09-27 2020-04-02 日本食品化工株式会社 Produit alimentaire traité du type viande d'élevage, procédé de production associé et additif pour produit alimentaire traité du type viande d'élevage
JP2022036441A (ja) * 2020-08-24 2022-03-08 伊藤ハム株式会社 食肉様加工食品及び食肉様加工食品の製造方法
JP7432366B2 (ja) 2019-11-22 2024-02-16 イビデン株式会社 畜肉様食品の原料および畜肉様食品
JP7461131B2 (ja) 2019-11-22 2024-04-03 イビデン株式会社 畜肉様食品の原料および畜肉様食品

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JP2013009617A (ja) * 2011-06-28 2013-01-17 Ajinomoto Co Inc 肉様食品の製造法
JP2013034417A (ja) * 2011-08-05 2013-02-21 Fuji Oil Co Ltd 畜肉加工食品又は畜肉様加工食品
JP2013198434A (ja) * 2012-03-26 2013-10-03 Fuji Oil Co Ltd 乾燥肉様食品
JP2014117206A (ja) * 2012-12-14 2014-06-30 Okuno Chem Ind Co Ltd 食品改質剤
JP5692477B1 (ja) * 2013-10-11 2015-04-01 不二製油株式会社 海老様食感を有する食品の製造法
WO2015052997A1 (fr) * 2013-10-11 2015-04-16 不二製油株式会社 Procédé de production d'aliment ayant une texture analogue à celle de la crevette
CN105592717A (zh) * 2013-10-11 2016-05-18 不二制油集团控股株式会社 具有类似虾的口感的食品的制造法
CN107549444A (zh) * 2017-09-28 2018-01-09 福建安井食品股份有限公司 一种组织化大豆蛋白的制备方法
JP2018075028A (ja) * 2017-12-28 2018-05-17 不二製油株式会社 乾燥肉様食品
JP2019208471A (ja) * 2018-06-08 2019-12-12 クラシエフーズ株式会社 密封容器入り調理肉様加熱殺菌加工食品及びその製造方法、並びに密封容器入り調理肉様加熱殺菌加工食品表面の結着及びべたつき防止方法
JP7028447B2 (ja) 2018-06-08 2022-03-02 クラシエフーズ株式会社 密封容器入り調理肉様加熱殺菌加工食品及びその製造方法、並びに密封容器入り調理肉様加熱殺菌加工食品表面の結着及びべたつき防止方法
WO2020066437A1 (fr) 2018-09-27 2020-04-02 日本食品化工株式会社 Produit alimentaire traité du type viande d'élevage, procédé de production associé et additif pour produit alimentaire traité du type viande d'élevage
JP7432366B2 (ja) 2019-11-22 2024-02-16 イビデン株式会社 畜肉様食品の原料および畜肉様食品
JP7461131B2 (ja) 2019-11-22 2024-04-03 イビデン株式会社 畜肉様食品の原料および畜肉様食品
JP2022036441A (ja) * 2020-08-24 2022-03-08 伊藤ハム株式会社 食肉様加工食品及び食肉様加工食品の製造方法
JP7091403B2 (ja) 2020-08-24 2022-06-27 伊藤ハム株式会社 食肉様加工食品及び食肉様加工食品の製造方法

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