WO2020226046A1 - 食肉加工食品及びその製造方法 - Google Patents

食肉加工食品及びその製造方法 Download PDF

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Publication number
WO2020226046A1
WO2020226046A1 PCT/JP2020/017077 JP2020017077W WO2020226046A1 WO 2020226046 A1 WO2020226046 A1 WO 2020226046A1 JP 2020017077 W JP2020017077 W JP 2020017077W WO 2020226046 A1 WO2020226046 A1 WO 2020226046A1
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Prior art keywords
weight
protein material
less
absorption ratio
protein
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PCT/JP2020/017077
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English (en)
French (fr)
Japanese (ja)
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伸介 武田
服部　光男
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不二製油グループ本社株式会社
不二製油株式会社
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Priority to JP2021518335A priority Critical patent/JP7722183B2/ja
Publication of WO2020226046A1 publication Critical patent/WO2020226046A1/ja

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L35/00—Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof

Definitions

  • the present invention relates to a processed meat food using a porous protein material and a method for producing the same.
  • Processed meat foods made from minced meat such as hamburgers, meatballs, and meatballs are sterilized by heating at high temperatures such as baking, and the water and fats in the dough are removed by secondary cooking performed when consumers eat. Lost by drip, it has a dry texture that lacks juiciness. Further, there is a problem that the appearance and the yield are deteriorated due to the shrinkage of shrinkage and the like and the volume feeling is lowered, and the quality of the texture and the flavor is remarkably deteriorated.
  • Patent Document 1 A technique for sprinkling powdered soybean protein on minced meat (Patent Document 1), a composition for minced meat or a ground meat-like processed food in which solid fats and oils are dispersed in a vegetable protein material and a water-based paste.
  • Patent Document 2 techniques related to minced meat processed foods in which a protein solution is coated on the surface of the minced meat processed food and heated (Cited Document 3), and the like are disclosed.
  • Patent Documents 1 to 3 do not always satisfy the chewyness and juiciness of processed meat foods, and further improvement is desired.
  • An object of the present invention is to provide a processed meat food having an excellent juiciness and a chewy texture.
  • the present invention (1) Porous protein materials containing powdered vegetable protein materials and having the following characteristics A to E, and processed meat foods containing meat.
  • NSI is 40 or less
  • the processed meat food according to (1), (4) The requirement of B of the porous protein material is B.
  • NSI is 40 or less
  • the processed meat food according to (2), (5) It is characterized in that a porous protein material containing meat and powdered vegetable protein material and having the following characteristics A to E is added to the meat in an amount of 0.1 to 5% by weight, kneaded and molded, and heated.
  • Manufacturing method of processed meat food A. Protein content of 50% by weight or more per dry weight, B. NSI is 50 or less, C. Bulk specific gravity is 0.2 g / cm 3 or less, D. Water absorption ratio is 7.5 weight times or more, E.
  • Oil absorption ratio is 2 times or more, (6)
  • the requirements for A, D, and E of the porous protein material are A. Protein content of 75% by weight or more per dry weight, D. The water absorption ratio is 9 times by weight or more, and E.I. Oil absorption ratio is 3 times or more, The method for producing processed meat foods according to (5).
  • the requirement of B of the porous protein material is B. NSI is 40 or less, The method for producing processed meat foods according to (5).
  • the requirement of B of the porous protein material is B. NSI is 40 or less, The method for producing processed meat foods according to (6).
  • a porous protein material containing meat and powdered vegetable protein material and having the following characteristics A to E is added to the meat in an amount of 0.1 to 5% by weight, kneaded and molded, and heated. How to give a juicy feeling to processed meat foods, A. Protein content of 50% by weight or more per dry weight, B. NSI is 50 or less, C. Bulk specific gravity is 0.2 g / cm 3 or less, D. Water absorption ratio is 7.5 weight times or more, E. Oil absorption ratio is 2 times or more, (10) The requirements for A, D, and E of the porous protein material are A. Protein content of 75% by weight or more per dry weight, D. The water absorption ratio is 9 times by weight or more, and E.I.
  • Oil absorption ratio is 3 times or more, The method of imparting a juicy feeling to the processed meat food according to (9).
  • the requirement of B of the porous protein material is B. NSI is 40 or less, The method of imparting a juicy feeling to the processed meat food according to (9).
  • the requirement of B of the porous protein material is B. NSI is 40 or less, The method of imparting a juiciness to the processed meat food according to (10).
  • the present invention (13) Porous protein materials containing powdered vegetable protein materials and having the following characteristics A to E, and processed meat foods containing meat.
  • the requirements for A, D, and E of the porous protein material are A. Protein content of 75% by weight or more per dry weight, D. Water absorption ratio is 9 weight times or more, E. Oil absorption ratio is 3 times or more, The method for producing a processed meat food according to (15).
  • a porous protein material containing meat and powdered vegetable protein material and having the following characteristics A to E is added to the meat in an amount of 0.1 to 5% by weight, kneaded and molded, and heated. How to give a juicy feeling to processed meat foods, A. Protein content of 50% by weight or more per dry weight, B. NSI is 50 or less, C. Bulk specific gravity is 0.2 g / cm 3 or less, D. Water absorption ratio is 7.5 weight times or more, E. Oil absorption ratio is more than 2 times, Is.
  • the processed meat food of the present invention is characterized by containing a powdered vegetable protein material, a porous protein material having the following characteristics A to E, and meat.
  • a porous protein material having the above-mentioned specific properties By blending a porous protein material having the above-mentioned specific properties into a processed meat food, it is possible to obtain a processed meat food having an excellent juiciness and a chewy texture.
  • the meat juice is produced when the processed meat food is eaten and the juiciness is excellent, and the one that is not too soft and has a certain degree of chewyness is delicious, and the juiciness and chewyness are evaluated.
  • the "juiciness” is evaluated by the gravy retention rate described later, and the "chewing response" is evaluated from the analytical value of the maximum test force (gf) obtained by using a texture analyzer.
  • magnification (A) for controlling the numerical value of the gravy retention rate (without additives) and the magnification (B) for controlling the numerical value of the maximum test force (without additives) are calculated.
  • the value calculated by the following formula based on this numerical value is used as the evaluation of the processed meat food of the present invention.
  • (formula) Evaluation of processed meat food (A) x (B) When the value of "(A) x (B)" is 1.75 or more, it is judged that the processed meat food is delicious and passes.
  • the value of "(A) x (B)" is preferably 1.80 or more, more preferably 1.90 or more, still more preferably 2.00 or more, still more preferably 2.30 or more, and most preferably 2. It is 50 or more.
  • the magnification (A) with respect to the control of the numerical value of the gravy retention rate (without additives) is preferably 1.10 or more, more preferably 1.20 or more.
  • the magnification (B) for the control of the maximum test force value (without additives) even if the magnification for the control is too high, it may affect the texture. Therefore, the control of the maximum test force value (additives)
  • the magnification (B) with respect to (none) is approximately 4.00 or less, preferably 3.50 or less, more preferably 3.00 or less, and even more preferably 2.50 or less.
  • the lower limit is preferably 1.20 or more, more preferably 1.30 or more, still more preferably 1.40 or more, still more preferably 1.50 or more, still more preferably 1.70 or more, still more preferably 1.80 or more. , More preferably 1.90 or more, still more preferably 2.00 or more, still more preferably 2.10 or more.
  • processed meat foods include hamburgers, meatballs, meatballs, fish dumplings, minced meat cutlets, croquettes, chicken, dumplings, dumplings, meat dumplings, and the like. It is preferably hamburger steak, minced meat cutlet or dumplings, and more preferably hamburger steak or dumplings.
  • the meat used as a raw material is not particularly limited, and examples thereof include meat such as beef, pork, chicken, mutton, horse meat, venison, and fish meat. One or more of these meats can be used. In the present invention, meat also includes minced meat.
  • the amount of the porous protein material of the present invention added is approximately 0.1 to 5% by weight based on the meat.
  • raw material used in the present invention in addition to meat and porous protein materials, those generally used in the production of processed meat foods can be used.
  • vegetables such as onions and cabbage, seafood such as shrimp and shellfish, eggs, bread crumbs, seasonings and spices.
  • porous medium material a material used in the present invention
  • porous protein material means having a large number of pores like charcoal and zeolite.
  • the porous protein material of the present invention is characterized by containing 50% by weight or more of protein per dry weight.
  • the protein content is 55% by weight or more, 60% by weight or more, 65% by weight or more, 70% by weight or more, 75% by weight or more, 80% by weight or more, 85% by weight or more, or 90% by weight or more.
  • the content can be 99% by weight or less, 95% by weight or less, 90% by weight or less, 85% by weight or less, or 80% by weight or less per dry weight.
  • the protein content shall be determined by multiplying the amount of nitrogen analyzed by the Kjeldahl method by the nitrogen conversion coefficient of 6.25.
  • the porous protein material of the present invention exhibits low water solubility.
  • the Nitrogen Solubility Index can be used, and the lower the NSI, the lower the water solubility.
  • the porous protein material of the present invention preferably has an NSI of 50 or less, preferably 45 or less, 40 or less, preferably 35 or less, and more preferably 30 or less.
  • NSI can be expressed as the ratio (% by weight) of water-soluble nitrogen (crude protein) to the total amount of nitrogen based on a predetermined method, and in the present invention, it is a value measured according to the following method. .. That is, 60 ml of water is added to 3 g of the sample, the propeller is stirred at 37 ° C. for 1 hour, and then centrifuged at 1400 ⁇ g for 10 minutes to collect the supernatant (I). Next, add 100 ml of water to the remaining precipitate again, stir the propeller again at 37 ° C. for 1 hour, centrifuge, and collect the supernatant (II).
  • the porous protein material of the present invention is characterized by having a small bulk specific gravity, specifically 0.2 g / cm 3 or less, preferably 0.15 g / cm 3 or less, more preferably 0. .12g / cm 3 or less, more preferably 0.1 g / cm 3 or less, and most preferably less than 0.1 g / cm 3.
  • the porous protein material of the present invention is characterized in that its water absorption is higher than that of conventional structured soybean protein.
  • the water absorption ratio can be used as an index showing the high water absorption.
  • the porous protein material of the present invention has a water absorption ratio of 7.5 times by weight or more, and can be 8 times by weight or more, 8.5 times by weight or more, or 9 times by weight or more.
  • the amount of conventional commercially available structured soybean protein is about 3.3 to 7.4 times by weight.
  • the water absorption ratio is measured by the following method.
  • the porous protein material of the present invention is also characterized in that it has higher oil absorption than conventional structured soybean protein.
  • the oil absorption ratio can be used as an index showing the high oil absorption.
  • the porous protein material of the present invention has an oil absorption ratio of 2 times or more, and can also be 3 times or more, 4 times or more, 5 times or more, or 6 times or more.
  • the conventional commercially available structured soybean protein was about 0.8 to 1.7 times by weight, and the oil absorption was not so high, but the porous protein material of the present invention is the conventional structured soybean protein. It can show an oil absorption ratio of 3 times or more.
  • the oil absorption ratio is measured by the following method.
  • the porous protein material of the present invention is typically granular.
  • "granule” means a granule having a larger particle size than a powder.
  • the size of the granules is not particularly limited, but it is appropriate that 90% by weight or more of the total weight of the granules is turned on to 42 mesh by a sieve conforming to the international standard "ISO 3301-1".
  • the porous protein material of the present invention can be appropriately pulverized and used, in which case it becomes finer granules or powders.
  • the porous protein material of the present invention typically does not have a specific fixed shape, probably because the powders are aggregated and bound to each other to form coarse particles by the pressure heat treatment of the powders. , So-called amorphous granules.
  • the standard granules include a tissue protein material produced by a biaxial extruder and granules extruded and granulated.
  • the tissue protein material is extruded under normal pressure from a standard die attached to the tip of the device while expanding the dough formed by kneading the raw material and water in the device by pressure heating treatment, and at the outlet. It is obtained by cutting and molding in a fixed form at regular intervals. Therefore, the porous protein material of the present invention is distinguished in shape from the structured protein material produced by the biaxial extruder.
  • the porous protein material of the present invention may also be characterized in that the color tone is whiter and brighter than that of the conventional tissue protein material. That is, when the color tone of the pulverized porous protein material is measured by reflected light with a color difference meter, the lightness (L value) in the Hunter-Lab color system is 75 to 100, more preferably 80 to 95, and further preferably 84. ⁇ 90.
  • the brownness (a value) is -5 to 1.5, preferably -4 to 0, more preferably -3 to -0.3, and even more preferably -2 to -0.7. is there.
  • the yellowness (b value) is 0 to 18, preferably 5 to 17, more preferably 10 to 16, and further preferably 12 to 15.6.
  • Either the range of the L value and the range of the a value may be selected and combined.
  • the L value is 70.3 and the a value. Is 2.4 and the b value is 18.8, the color tone is low in lightness and strong in brownness, which is significantly different from the product of the present invention.
  • the L value is 83.4
  • the a value is -0.64
  • the b value is 15.
  • the porous protein material of the present invention can be as bright as or more bright than powdered separated soybean protein and have a low brownness.
  • a crushed product having an average particle size of 60 to 70 ⁇ m is used as the crushed product of the sample when measuring the color tone.
  • the “powdered plant protein material” is one of the components other than protein, that is, lipids, soluble sugars, starch, insoluble fibers (okala), minerals, etc.
  • the protein content is preferably 50% by weight or more in the solid content, and 60% by weight or more, 70% by weight or more, 80% by weight or more, or 90% by weight or more can be used.
  • Powdered vegetable protein materials can be obtained from a variety of vegetable sources, such as soybeans, pea, green beans, chick beans, peanuts, almonds, lupinus, kimame, nuta beans, vine beans, green beans, red beans, sardines, All beans such as lenticular beans, soybeans, locust beans, rapeseed seeds (especially canola varieties), sunflower seeds, cotton seeds, coconuts, and grains such as wheat, barley, rye, rice, and corn. Examples include grains and crushed products thereof, and beans obtained by industrially extracting fats and oils and starch from these can also be used. The major proteins normally contained in these vegetable raw materials have an isoelectric point near pH 4.5.
  • soybeans In particular, it is preferable to use commercially produced soybeans, peas, mung beans, rapeseed seeds (canola seeds), and extracted meals of these fats and starches as isolated vegetable proteins.
  • Typical examples of powdered vegetable protein materials obtained from soybeans include isolated soybean protein, concentrated soybean protein, curd powder, defatted soymilk powder, low-fat soymilk powder, and the like, and hydrolyzates thereof. Can be mentioned.
  • the powdered vegetable protein material not only a single type may be used, but a plurality of types may be mixed in a desired ratio and used as a raw material.
  • a powdered vegetable protein material and, if necessary, a powdered animal protein material can be used. More specifically, the powdered soybean protein material and the powdered milk protein material can be mixed at a ratio of 1:10 to 10: 1 and used as a raw material.
  • food materials other than the powdered vegetable protein material can be appropriately mixed, and these food materials are preferably powders, as long as they do not affect the operation of powder pressurization and heating. It may be mixed in liquid form. Examples thereof include starch, water-soluble dietary fiber, sugars, salts, seasonings, acidulants, sweeteners, bitterness agents, fats and oils, emulsifiers, antioxidants, vitamins, micronutrients, pigments and the like.
  • soybean is used as a soybean raw material, and water is added to the defatted soybean to form a suspension (slurry), and the protein is extracted with water.
  • Water can have a neutral to alkaline pH and can also contain salts such as calcium chloride.
  • Okara is separated from this by a solid-liquid separation means such as centrifugation to obtain a protein extract (so-called soymilk).
  • curd powder which can also be used as a powdered vegetable protein material.
  • Neutralization step Next, the acid precipitation card is rehydrated, and if necessary, the card is washed with water to obtain a "card slurry”. Then, an alkali such as sodium hydroxide or potassium hydroxide is added to the slurry to neutralize the slurry to obtain a "neutralized slurry”.
  • Sterilization / powdering process Next, the neutralized slurry is sterilized by heating, spray-dried with a spray dryer or the like, and if necessary, separated soybean protein is obtained through fluidized bed granulation.
  • the isolated soybean protein in the present invention is not limited to the one produced in the above production example.
  • soybean raw material various soybean raw materials such as full-fat soybean and partially defatted soybean can be used instead of the defatted soybean.
  • Various extraction conditions and devices can be applied to the extraction means.
  • a method for removing whey from the protein extract membrane concentration using an ultrafiltration membrane or the like can be performed instead of acid precipitation, and in that case, a neutralization step is not always necessary.
  • it can also be produced by applying a method of extracting whey from a soybean raw material by washing it with acidic water or alcohol in advance and then extracting the protein with neutral or alkaline water.
  • the protein can be partially hydrolyzed by allowing a protease to act on the protein solution at any of the above steps.
  • a highly water-soluble material can be used as the powdered vegetable protein material used as the raw material of the present invention.
  • NSI Nonrogen Solubility Index
  • NSI is at least 60 or more, 65 or more, 70 or more, 75 or more, 80 or more, 82 or more, 85 or more, 90 or more, 92 or more, 94 or more. Or it may be 96 or more.
  • These powdered vegetable protein materials with relatively high NSI do not have good dispersibility in water, and so-called "mamako" lumps float on the surface of the aqueous solution, making it difficult to dissolve them quickly in water. Is.
  • the above powdered vegetable protein material is pressurized and heated in the powder state by a direct heating method with steam, not under an aqueous system. It is characterized by processing. By such a step, the powdered vegetable protein material is granulated, and the porous protein material of the present invention can be produced.
  • the pressure in the pressure heat treatment can be appropriately set so that the porous protein material has a desired quality, but is preferably 0.3 MPa or more or 0.4 MPa or more, and the heating pressure is It can be 0.9 MPa or less, 0.8 MPa or less, 0.7 MPa or less, 0.6 MPa or less, 0.5 MPa or less, or 0.4 MPa or less. As a further preferred embodiment, the range of 0.3 to 0.7 MPa can be selected.
  • the temperature in the pressure heat treatment changes according to the pressure, and since it is in a pressurized state, the temperature exceeds 100 ° C., and depending on the mode, 120 ° C. or higher, 130 ° C. or higher, 140 ° C. or higher, 150 ° C. or higher, 160. It can be above ° C or above 170 ° C.
  • the upper limit of the temperature is not set, but it is usually 250 ° C. or lower.
  • the heating time of the pressure heat treatment can be appropriately set in consideration of the combination with the heating temperature so that the porous protein material has a desired quality, but a short time is preferable, and 1 minute or less. It can be 30 seconds or less, 20 seconds or less, 10 seconds or less, 5 seconds or less, 2 seconds or less, 1 second or less, particularly 0.5 seconds or less or 0.3 seconds or less.
  • the heating time can be 0.00001 seconds or longer, 0001 seconds or longer, or 0.001 seconds or longer. As a further preferred embodiment, the range of 0.00001 to 2 seconds, 0.0001 to 1 second, and 0.001 to 0.5 seconds can be selected.
  • the present invention is characterized by adopting the direct heating method using steam.
  • the powder heat treatment device capable of performing such pressure heat treatment are "KPU” (Okawara Seisakusho Co., Ltd.) and “SKS-50” (Seishin Enterprise Co., Ltd.), which are airflow type powder sterilizers. , “Sonic Stera” (manufactured by Fujiwara Techno Art Co., Ltd.) and improved types of these.
  • the powdered vegetable protein material is aggregated and granulated by directly exposing the powder of the powdered vegetable protein material to steam and performing pressure heating treatment by a direct heating method using steam such as superheated steam. Can be made to.
  • the heating and pressurizing device for carrying out such a heating method is provided with a closed heating space in which the powder introduced into the device can fall in the vertical direction, and the powder falls in the space.
  • An apparatus having a mechanism for bringing water vapor into contact with each other in a pressurized state is preferable.
  • such a pressure heating device is referred to as a "vertical type".
  • a powder or granular material sterilizer as disclosed in International Publication WO2009 / 145198 can be applied to a pressure heating device, specifically, a commercially available "Sonic Stera” (Co., Ltd.). ) Fujiwara Techno Art) can be used. This makes it possible to produce a porous protein material having excellent water absorption and oil absorption.
  • the biaxial extruder used in the conventional production of tissue protein materials is also used as a powder sterilizer, but it is an indirect heating type pressurized heat treatment, and steam is directly converted into powder. Since it is not an exposed heating method, it is a completely different method from the pressurized heat treatment of the present invention.
  • the porous protein material produced as described above can be used as it is. Further, it can be further processed if necessary, and can be crushed or crushed to an appropriate particle size, for example. Further, it can be subjected to a classifier to obtain a porous protein material which has been fractionated into granules having a desired particle size range and sized.
  • the mode of mixing or kneading the raw materials and the mode of subsequent cooking and heating differ depending on the type of the processed meat food of the present invention.
  • the processed meat food of the present invention can be produced by mixing, kneading, molding, cooking and heating the above-mentioned meat, a porous protein material, and other raw materials.
  • Meat can be used in the state of minced meat.
  • the minced meat usually has a diameter of about several mm, and is further finely chopped or made into a paste in a later mixing or kneading step.
  • the mixing or kneading means in the present invention can be carried out using a known device such as a mixer or a silent cutter, or can be carried out by hand kneading. It can also be made into a paste that eliminates the graininess of the meat by using a silent cutter.
  • a known device such as a mixer or a silent cutter
  • These mixing or kneading modes can be applied not only to processed livestock meat foods but also to processed foods such as fish dumplings using seafood.
  • the raw material of the mixed or kneaded processed meat food can be molded according to the type of processed meat food. For example, the case of processed meat food using minced meat such as hamburger steak will be illustrated.
  • the raw materials mixed as described above can be filled in a mold and molded by die cutting or the like.
  • the molded meat processed food of the present invention can be cooked and heated.
  • cooking heating such as baking, frying, and steaming can be adopted.
  • Test 1 As described below, the powdered vegetable protein material was subjected to pressure heat treatment by a direct heating method with steam in a powder state.
  • a commercially available isolated soybean protein "Fujipro F” (manufactured by Fuji Oil Co., Ltd.) was used. This sample had a protein content of 91.2% and an NSI of 98.6, a highly water-soluble type.
  • a commercially available "Sonic Stera” manufactured by Fujiwara Techno Art Co., Ltd.
  • This device is a vertical type device that can perform pressure heating treatment by a direct heating method with steam while dropping powder in the heating space in the vertical direction.
  • the separated soybean protein was subjected to powder pressure heat treatment under the heat treatment conditions shown in Table 1, and the water content, NSI, and bulk specific gravity of the obtained treated product were measured and summarized in Table 1 (test products 1 to 4). ..
  • Table 1 test products 1 to 4.
  • the NSI was 60 or more in a state where powdery or fine granules were mixed, and the bulk specific gravity was the same as that of the isolated soybean protein and the structured soybean protein.
  • the shape changes to "atypical" granules, the NSI is reduced to 40 or less, and the bulk specific gravity is as small as 0.2 g / cm 3 or less.
  • the properties were significantly different from those of the test products 1 to 3.
  • structured soybean protein is formed by cutting at regular intervals at the outlet of the biaxial extruder, so that the granules have a "rough shape" shape and tend to have a larger bulk specific gravity than the test product 4. there were.
  • Test 2 Microscope observation The test products 3 and 4 and the separated soybean protein as the raw material were observed with a desktop microscope "Miniscope TM-1000" (manufactured by Hitachi High-Technologies Corporation).
  • FIG. 1 shows photographs of particles in which each sample was observed at 100 and 300 times. As is clear from the photograph, the isolated soybean protein and the test product 3 had almost the same particle shape, but the test product 4 had particles gathered and coarsened to an irregular shape.
  • Test 3 Comparison of water absorption and oil absorption The water absorption and oil absorption of the test products 3 and 4, the isolated soybean protein, and the structured soybean proteins A to D obtained in Test 1 and the bread crumbs were examined. The results are shown in Table 2.
  • Test product 4 had a higher water absorption ratio and oil absorption ratio than test product 3. In particular, the oil absorption ratio was more than twice as high. Further, the test product 4 has changed in properties to have water absorption and oil absorption completely different from those of the isolated soybean protein, and both the water absorption ratio and the oil absorption ratio are higher than those of commercially available structured soybean proteins A to D. It was. Tissue soybean protein D had relatively high water absorption and oil absorption, but Test Product 4 had higher water absorption and oil absorption, and in particular, the oil absorption ratio was 3 times or more higher. .. The water absorption and oil absorption of the test product 4 were significantly higher than those of the bread crumbs.
  • Test 4 Comparison of color tone
  • the color tone (Hunter-Lab color system) of the test product 4, isolated soy protein, and tissue soy protein D obtained in Test 1 was measured with a color difference meter, and the brightness (L value) and brown color were measured. The degree (a value) and the yellowness (b value) were examined.
  • Test product 4 and structured soybean protein D are pulverized in advance using a crusher "Micropowder KGW G-015" (manufactured by Makino Sangyo Co., Ltd.) so that the average particle size is 60 to 70 ⁇ m and used for analysis. did. The results are shown in Table 3.
  • Test product 4 had a very high lightness, a very low brownness, and a low yellowness as compared with the structured soybean protein D. In addition, it has the same color tone as the raw material isolated soybean protein, but rather has a higher lightness, tends to have lower brownness and yellowness, and has an increased white and bright color tone in appearance. It was a tendency.
  • Test 5 Classification test The test product 4 was classified using a test sieve (based on ISO 3310-1 standard), and the particle size distribution was measured. In addition, the water absorption ratio and the oil absorption ratio of each classified product were measured. The results are shown in Table 4.
  • the ratio of the weight of the granules on 42 mesh (opening 0.355 mm) to the total weight of the granules of the test product 4 was 92.4%, which was 90% or more.
  • the oil absorption ratio was particularly high for the 10mesh pass / 20mesh on grade products.
  • Example 1 Comparative Examples 1 to 7 Evaluation of hamburger
  • a hamburger was evaluated as a processed meat food.
  • Each hamburger was fired in the order of (1) to (6) below using an IH cooker (KZ-PH3, manufactured by Panasonic Corporation) under the condition of the fifth stage of heating power (medium heat).
  • a frying pan with oil was placed on an IH cooker, set to the 5th stage of heating power (medium heat), and when warmed, the oil was sufficiently wiped off.
  • the gravy retention rate is evaluated by the gravy retention rate of the baked processed meat food. That is, the meat juice retention rate of the processed meat food to which various materials are added and the processed meat food (control) to which various materials are not added is calculated, and the meat processing without addition of the meat juice retention rate of the processed meat food to which various materials are added. The ratio to the meat juice retention rate of food was calculated. The measurement of the gravy retention rate was calculated by the following formula.
  • Meat retention rate (%) [30 x (100-solid content of minced beef and pork) x 0.01- ⁇ (30 + additive material) -total weight of processed meat food after baking ⁇ ] x 100 ⁇ ⁇ 30 x (100-solid content of minced beef and pork) x 0.01 ⁇
  • the maximum test force is a texture analyzer (EZ-TEST manufactured by Shimadzu Corporation) in which a sample (fabric) is placed on a platen diameter of 118 mm and a round bar with a diameter of 18 mm and a height of 40 mm is used. , The fabric was evaluated by applying pressure at a speed of 5 mm / sec. The ratio of the maximum test force of the processed meat food to which the additive was added to the maximum test force of the processed meat food without the additive was calculated.
  • EZ-TEST manufactured by Shimadzu Corporation
  • the evaluation (value of (A) ⁇ (B)) of the processed meat food to which the porous protein material of the present invention was added was 2.72, which was a better result than the conventional soybean protein. Moreover, even if a material other than soybean protein was used, the numerical value was lower than that of the processed meat food using the porous protein material of the present invention, and the evaluation was bad.
  • Example 2 Using the test product 1, a test was conducted in which the amount added was increased. A hamburger was prepared and evaluated in the same manner as in Example 1 except that 0.5% and 3.0% of Test Product 4 were added to the minced meat. The evaluation results of the test in which 0.5% and 3.0% were added are shown in Tables 7 and 8, respectively.

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JPS59140841A (ja) * 1983-01-28 1984-08-13 Kikkoman Corp 粉粒物質の落下式加熱処理方法及び装置
JPH04299949A (ja) * 1991-03-28 1992-10-23 Kikkoman Corp 納豆用原料及びこれを用いた納豆の製造法
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