JP5079551B2 - Protein materials, livestock or fish supplements, and processed livestock or fish products using the same - Google Patents
Protein materials, livestock or fish supplements, and processed livestock or fish products using the same Download PDFInfo
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- Fish Paste Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
本発明は、タンパク質素材、畜肉または魚肉補助剤、およびこれを用いた畜肉または魚肉加工品に関する。 The present invention relates to a protein material, livestock meat or fish meat supplement, and livestock meat or processed fish products using the same.
近年脂質の多い欧米型の食事が日常化し、過食や運動不足による肥満が増加している。このため高血圧、糖尿病、高脂血症の発症が複合化したメタボリックシンドロームが大きな問題になっている。カロリー過多の食生活を変えることが重要である。しかしながら、従来の食事形態から変えることは容易でなく、日常の食事の中で同じようなメニューでありながら低カロリー化させることが望まれていた。 In recent years, Western diets rich in lipids have become commonplace, and obesity due to overeating and lack of exercise has increased. For this reason, the metabolic syndrome in which the onset of hypertension, diabetes, and hyperlipidemia has become a major problem. It is important to change an over-calorie diet. However, it is not easy to change from the conventional meal form, and it has been desired to reduce the calories while maintaining the same menu in daily meals.
例えば、欧米型の食事の中でハンバーグやパンと合わせたハンバーガーはカロリーの多い食品で、アメリカだけでなく日本人も食べる機会がおおくなっている。ハンバーグの問題点は焼き縮みすること、そして加熱により肉がしまり硬くなりジューシーさが失われパサつくことなどである。コストダウンを目的として大豆などの植物タンパクの粉末を加えて焼き縮みをある程度防止しているがパサついて食感をより悪くしている。コンニャクをミンチにして加えるなどして低カロリー化を図っているが同様に食感が悪い、結着力がないなどの問題がある。 For example, hamburgers combined with hamburgers and breads in Western-style meals are high-calorie foods, and there are opportunities for Japanese as well as Americans to eat. The problem with hamburgers is that they shrink, and the meat becomes harder and harder when heated, resulting in a loss of juicyness. In order to reduce costs, plant protein powders such as soybeans are added to prevent baking shrinkage to some extent, but the texture is worse due to the dryness. We try to reduce calories by adding konjac in mince, but there are also problems such as poor texture and lack of binding power.
このように低カロリー化を目的とすると従来より品質の劣る製品になり、おいしさを求める現代人は低カロリーの食事に変えることが難しい現状である。
特許文献1には難消化性多糖類を水分量50%ないし99%になるように加熱加圧状態で押し出すことにより極めて短時間で難消化性多糖類ゲルを製造する方法が記載されている。しかしながら低カロリー、整腸作用等の健康食品イメージを具備した難消化性多糖類ゲルはできるものの畜肉や魚肉に対して保水効果や結着効果は持たないため焼き縮みがありジューシー感もない。
Thus, if it aims at low calorie, it will become a product inferior in quality compared to the conventional one, and it is difficult for modern people who want deliciousness to change to a low calorie meal.
Patent Document 1 describes a method for producing an indigestible polysaccharide gel in an extremely short time by extruding the indigestible polysaccharide in a heat and pressure state so that the water content is 50% to 99%. However, although it is resistant to digestible polysaccharide gel with a health food image such as low calorie and intestinal action, it has no water retention or binding effect on livestock meat or fish meat, it has shrinkage due to shrinkage and no succulent feeling.
特許文献2にはコンニャクマンナンとその他のゲル形成素材、水、アルカリ性物質を添加した後、挽肉等の食品素材を混合し凍結する挽肉加工食品の製造法が記載されている。しかしながらこの方法で低カロリー食品はできるものの工程が複雑であり、大量生産で均一なコンニャクマンナンのアルカリ反応ができない、必ず冷凍変性のための冷凍工程を必要とする、冷凍解凍によるドリップ防止のための澱粉等のゲル形成素材を加えているので糊状感が出てしまうなどの問題がある。 Patent Document 2 describes a method for producing a ground meat processed food in which konjac mannan and other gel-forming materials, water, and an alkaline substance are added, and then a food material such as ground meat is mixed and frozen. However, although this method can produce low-calorie foods, the process is complicated, and it is impossible to carry out a uniform konjac mannan alkaline reaction in mass production, which requires a freezing step for freezing and denaturation due to freezing and thawing. Since a gel-forming material such as starch is added, there is a problem that a pasty feeling appears.
特許文献3には畜肉に水溶性高分子粉末を混錬し、ついで金属塩粉末を加えて混錬しゲル化凝固させることを特徴とする畜肉様食品素材の製造方法が記載されている。しかしながら大量生産で反応が不均一になりゲル化が不十分となる、ゲル化により食感が従来と異なる、焼成により保水効果が得られない、低カロリー食品ではないなどの問題がある。 Patent Document 3 describes a method for producing a meat-like food material characterized in that water-soluble polymer powder is kneaded into livestock meat, and then metal salt powder is added and kneaded and gelled and solidified. However, there are problems such that the reaction becomes non-uniform in mass production and gelation becomes insufficient, the texture is different from the conventional gelation, the water retention effect cannot be obtained by baking, and it is not a low calorie food.
特許文献4にはマンナンを冷凍状態で裁断し畜肉などと混合して作る、マンナンを主原料として用いたことを特徴とするハンバーグが記載されている。低カロリー食品であるが、しかしながら解凍によりマンナンからの離水があり、また過剰水分を持つため保形性に劣る、焼き縮みが多いなどの問題がある。 Patent Document 4 describes a hamburger characterized by using mannan as a main raw material, which is prepared by cutting mannan in a frozen state and mixing it with livestock meat or the like. Although it is a low-calorie food, there are problems such as water separation from mannan due to thawing, inferior shape retention due to excessive moisture, and many shrinkage due to baking.
特許文献5にはタンパクの二軸押出機処理において水溶性多糖類としてプルラン、アラビアガム、グアーガム、キサンタンガム、ジェランガム、ヘミセルロースを添加することにより組織の毛羽立ちが少なくなることが記載されている。しかし、本願の水溶性多糖類のように吸水能力が増し、結着能力が増す効果はない。 Patent Document 5 describes that tissue fluffing is reduced by adding pullulan, gum arabic, guar gum, xanthan gum, gellan gum, and hemicellulose as a water-soluble polysaccharide in protein twin-screw extruder processing. However, unlike the water-soluble polysaccharide of the present application, the water absorption capacity is increased and the binding capacity is not increased.
特許文献6には大豆タンパクとカゼインと水を加熱加圧処理することにより吸水能が5〜12重量倍の組織状タンパクができ冷凍解凍後にジューシー感のある食品ができる記載があるが水溶性多糖類の添加や結着性の記載はない。 Patent Document 6 describes that soy protein, casein and water are heated and pressurized to form a textured protein having a water absorption capacity of 5 to 12 times the weight, and a food having a juicy feeling after freezing and thawing can be obtained. There is no mention of sugar addition or binding properties.
特許文献7には植物タンパク、澱粉、多糖類を組み合わせてエクストルージョンクッキングをすると喉通りの改良された肉用タンパク素材ができることが書かれているが、結着効果や吸水効果に関する記述がない。 Patent Document 7 describes that, when extrusion cooking is performed by combining plant proteins, starches, and polysaccharides, a protein material for meat that is improved in the throat can be formed, but there is no description regarding the binding effect and the water absorption effect.
特許文献8には大豆タンパクと澱粉、5%以下の水不溶性多糖類についての記載があるが、水不溶性多糖類は喉通りを悪くするという問題がある。 Patent Document 8 has a description of soy protein and starch, water-insoluble polysaccharides of 5% or less, but there is a problem that water-insoluble polysaccharides worsen the throat.
特許文献1:特開昭62−29947号公報
特許文献2:特開平1−153060号公報
特許文献3:特開平4−365461号公報
特許文献4:特開2000−41628号公報
特許文献5:特開平10−14499号公報
特許文献6:特開2003−235461号公報
特許文献7:特開平2−49545号公報
特許文献8:特開平8−66157号公報
Patent Document 1: JP 62-29947 Patent Publication Patent Document 2: JP-A 1-153060 Patent Publication Patent Document 3: JP-A 4-365461 Patent Publication Patent Document 4: JP 2000-41628 JP Patent Document 5: JP No. 10-14499 JP Patent Document 6: JP 2003-235461 Patent Publication Patent Document 7: JP-A 2-49545 Patent Publication Patent Document 8: JP-A 8-66157 Patent Publication
本発明の目的は、低カロリーでありながら食味を変化させない畜肉または魚肉加工品、およびこれらに用いて好適なタンパク質素材、畜肉または魚肉補助剤を提供するにある。 The objective of this invention is providing the protein raw material, livestock meat, or fish meat supplement suitable for using it for the livestock meat or fish meat processed goods which do not change a taste, although it is low-calorie.
本発明に係るタンパク質素材は、水溶性多糖類であるアルギン酸ナトリウム,コンニャクマンナン,寒天,カラギナン,ローカストビーンガム,タラガム,タマリンドガム,ペクチンのいずれか1以上を、植物タンパク質に対し10wt%〜90wt%配合し、さらに水溶性多糖類と植物タンパク質と水との混合物の合計量に対し20wt%〜80wt%の水を添加し、圧力0.5MPa〜3.0MPaの範囲でエクストルーダーを用いて加圧熱処理されて成り、20℃の常温での吸水能力が13重量倍以上であることを特徴とする。 The protein material according to the present invention contains at least one of sodium alginate, konjac mannan, agar, carrageenan, locust bean gum, tara gum, tamarind gum, and pectin, which are water-soluble polysaccharides, in an amount of 10 wt% to 90 wt% based on plant protein. Further, 20 wt% to 80 wt% of water is added to the total amount of the mixture of water-soluble polysaccharide, plant protein and water, and pressure is applied using an extruder within a pressure range of 0.5 MPa to 3.0 MPa. It is characterized by being heat treated and having a water absorption capacity at a room temperature of 20 ° C. of 13 times or more.
また、前記水溶性多糖類にコンニャクマンナンとカラギナンとを併用して用いたことを特徴とする。
また、前記植物タンパク質および水溶性多糖類に分散剤を配合して加圧熱処理されたことを特徴とする。
分散剤が単糖、二糖、オリゴ糖、デキストリンなどの糖類であることを特徴とする。
The water-soluble polysaccharide is characterized by using konjac mannan and carrageenan in combination.
The plant protein and the water-soluble polysaccharide are mixed with a dispersant and subjected to pressure heat treatment.
The dispersant is a saccharide such as monosaccharide, disaccharide, oligosaccharide, dextrin and the like .
上記タンパク質素材は畜肉または魚肉加工品の補助剤として好適に用いることができる。
この場合、畜肉または魚肉に対して0.1wt%〜10wt%添加すると好適である。
The said protein raw material can be used suitably as an adjuvant of livestock meat or a processed fish meat product.
In this case, it is preferable to add 0.1 wt% to 10 wt% with respect to livestock meat or fish meat.
また上記タンパク質素材の製造方法は、水溶性多糖類であるアルギン酸ナトリウム,コンニャクマンナン,寒天,カラギナン,ローカストビーンガム,タラガム,タマリンドガム,ペクチンのいずれか1以上を、植物タンパク質に対し10wt%〜90wt%配合し、さらに水溶性多糖類と植物タンパク質と水との混合物の合計量に対し20wt%〜80wt%の水を添加し、圧力0.5MPa〜3.0MPaの下でエクストルーダーを用いて加圧熱処理することを特徴とする。 In addition, the method for producing the protein material includes 10 wt% to 90 wt% of any one or more of sodium alginate, konjac mannan, agar, carrageenan, locust bean gum, tara gum, tamarind gum, and pectin, which are water-soluble polysaccharides. Furthermore, 20 wt% to 80 wt% of water is added to the total amount of the mixture of the water-soluble polysaccharide, plant protein, and water, and added using an extruder under a pressure of 0.5 MPa to 3.0 MPa. It is characterized by pressure heat treatment.
本発明によれば、畜肉または魚肉加工食品が加熱により離水して焼き縮みしないように保水させることができる。また、単に保水性を高めるだけでなく咀嚼により肉汁が出てくるようなジューシー感を持たせることができる。また、畜肉または魚肉加工するときに結着力を持たせることができ、保形性に優れる。そして低カロリーでダイエット効果をもつ食品を提供できる。 ADVANTAGE OF THE INVENTION According to this invention, livestock meat or fish meat processed food can be water-retained so that it may water-divide by heating and it may not shrink by baking. Moreover, not only can the water retention be increased, but a juicy feeling can be imparted so that meat juice comes out by chewing. Moreover, it can give a binding force when processing livestock meat or fish meat, and is excellent in shape retention. And it can provide food with low calorie and diet effect.
本発明者らは鋭意検討の結果、植物タンパク質に対し水溶性多糖類であるアルギン酸ナトリウム,コンニャクマンナン,寒天,カラギナン,ローカストビーンガム,タラガム,タマリンドガム,ペクチンのいずれか1以上を10wt%〜90wt%配合し、水溶性多糖類と植物タンパク質と水との混合物の合計量に対し20wt%〜80wt%の水を添加し、圧力0.5MPa〜3.0MPaの範囲でエクストルーダーを用いて加圧熱処理されたタンパク質素材を畜肉または魚肉加工食品に加えた時に目的とする効果を発揮することを見出した。 The present inventors have conducted extensive studies results, sodium alginate is a water-soluble polysaccharide against the plant protein, konjac mannan, agar, carrageenan, locust bean gum, tara gum, tamarind gum, 10 wt% of any one or more of pectin ~90wt % blended, the addition of 20 wt% 80 wt% of water based on the total weight of the mixture of the water-soluble polysaccharide and vegetable protein and water, under pressure using an extruder at a pressure range 0.5MPa~3.0MPa It has been found that when a heat-treated protein material is added to livestock meat or processed fish food, the intended effect is exhibited.
このタンパク質素材の製造においては上記加圧加熱処理後、乾燥工程を設けても良い。なお、上記加圧加熱処理は上記加圧下で温度80℃〜300℃で行うのが好適である。 In the production of the protein material, a drying step may be provided after the pressure and heat treatment. In addition, it is suitable to perform the said pressurization heat processing at the temperature of 80 to 300 degreeC under the said pressurization.
この乾物が畜肉または魚肉加工品に加えられた時、加熱により離水して焼き縮みすることを防止し、かつ咀嚼により肉汁が出てくるようなジューシー感を有していることが分かった。また畜肉または魚肉加工するときに一部が溶解して結着力を有することも分かった。さらにこの乾物をあらかじめ加水しておくことにより、保水効果を有し、低カロリーの食品を作ることができることが分かった。 It was found that when this dry matter was added to livestock meat or processed fish products, it was prevented from being baked and shrunk by heating, and it had a juicy feeling that meat juice came out by chewing. It was also found that when processing livestock meat or fish meat, part of it melts and has binding power. Furthermore, it was found that by pre-hydrating this dry matter, it was possible to produce a food with a water retention effect and a low calorie content.
加水量としては畜肉または魚肉に加えて加工したときに出る離水をこの乾物が保水するための量を差し引いた量が好ましい。例えば、畜肉または魚肉補助食品としては、畜肉または魚肉に対し0.1wt%〜10wt%含むのが良く、0.3wt%〜5wt%が好ましく、0.5wt%〜3wt%がさらに好ましい。10wt%より多いと肉製品の結着性が弱く、また保水性が高すぎてジューシー感が出ない。0.1wt%より少ないとジューシー感が不足し結着性も出ない。 The amount of water added is preferably an amount obtained by subtracting the amount of water that is retained by the dry matter from water that is produced when processed in addition to livestock meat or fish meat. For example, livestock meat or fish supplements may contain 0.1 wt% to 10 wt% with respect to livestock meat or fish meat, preferably 0.3 wt% to 5 wt%, and more preferably 0.5 wt% to 3 wt%. If it is more than 10 wt%, the binding property of the meat product is weak, and the water retention is too high so that a juicy feeling does not appear. If it is less than 0.1 wt%, the juicy feeling is insufficient and the binding property does not appear.
植物性タンパク質と水溶性多糖類を併用することにより保水性が増し、ジューシー感が付与され、結着性が良好になるかについては、植物性タンパク質が高温高圧処理され多孔質になる時に水溶性多糖類がこの多孔質構造中に取り込まれ、多孔質中に入ってきた水分により徐々に溶けることにより多孔質中の水分の保持をよくしているものと考えられる。また適度に粘性のある液が多孔質中から出ることによりジューシー感が付与され、多孔質中から出た水溶性多糖類と多孔質構造の表面の凹凸により結着性が増すものと考えられる。 The combined use of vegetable protein and water-soluble polysaccharides increases water retention, gives a juicy feeling, and improves binding properties. It is considered that polysaccharides are taken into this porous structure and gradually dissolved by the moisture that has entered the porous structure, thereby improving the retention of moisture in the porous material. Further, it is considered that a moderately viscous liquid gives a juicy feeling when it comes out of the porous body, and the binding property is increased by the water-soluble polysaccharide coming out of the porous body and the unevenness of the surface of the porous structure.
水溶性多糖類としてはアルギン酸ナトリウム,コンニャクマンナン,寒天,カラギナン,ローカストビーンガム,タラガム,タマリンドガム,ペクチンのいずれか1以上を配合することが好ましく、さらにコンニャクマンナン、カラギナンを併用することが特に好ましい。
植物性タンパク質としては、大豆タンパクが好適であるが、小麦タンパク、その他の植物性タンパクも用いることができる。
植物性タンパク質と水溶性多糖類との配合割合(重量%)は10:90〜90:10が好ましく、30:70〜70:30がさらに好ましい。
加圧加熱処理する段階において機械特性を上げる目的、また食感を改良させる目的、吸水性を調整する目的で分散剤を添加しても良い。具体的には単糖、二糖、オリゴ糖,デキストリンなどの糖類などがある。添加量は植物タンパクと水溶性多糖類に対して50wt%以下が好ましい。
As the water-soluble polysaccharide, one or more of sodium alginate, konjac mannan, agar, carrageenan, locust bean gum, tara gum, tamarind gum and pectin is preferably blended, and konjac mannan and carrageenan are particularly preferably used in combination. .
As the vegetable protein, soybean protein is preferable, but wheat protein and other vegetable proteins can also be used.
The blending ratio (% by weight) of the vegetable protein and the water-soluble polysaccharide is preferably 10:90 to 90:10, and more preferably 30:70 to 70:30.
A dispersant may be added for the purpose of improving mechanical properties, improving the texture, and adjusting the water absorption in the stage of the pressure and heat treatment. Specific examples include saccharides such as monosaccharides, disaccharides, oligosaccharides, and dextrins. The addition amount is preferably 50 wt% or less based on the plant protein and the water-soluble polysaccharide.
畜肉加工品、魚肉加工品は特に限定されないが、ハンバーグ、ミートボール、蒲鉾、はんぺんなどの補助食品として好適である。
なお、本発明に係るタンパク質素材は、畜肉または魚肉加工品の補助添加食品としてのみならず、他の食品添加剤としても用いることができる。
The processed meat products and processed fish products are not particularly limited, but are suitable as supplements such as hamburger, meatballs, salmon, and hampen.
In addition, the protein raw material which concerns on this invention can be used not only as an auxiliary | assistant addition food of livestock meat or a fish meat processed product but as another food additive.
以下に実施例を示す。
〔実施例1〜9〕
表1の多糖類にて畜肉または魚肉補助剤の作製を行った。具体的には表1の多糖類30部、植物タンパクとして大豆タンパク(フジプロ:不二製油社製)60部、分散剤としてデキストリン(#2 松谷化学工業社製)10部を加えて混合し、二軸エクストルーダー(日本製鋼所社製 TEX−32F)を用いて連続的に倍量の水と共に供給して加熱加圧処理を行った。処理条件は温度160℃、加圧圧力2MPa、スクリュー回転数460rpmとした。処理後乾燥し粉砕機にて粉末化した。
Examples are shown below.
[ Examples 1 to 9 ]
Livestock meat or fish meat supplements were prepared using the polysaccharides in Table 1. Specifically, 30 parts of the polysaccharide in Table 1, 60 parts of soybean protein (Fujipro: manufactured by Fuji Oil Co., Ltd.) as a plant protein, and 10 parts of dextrin (# 2 manufactured by Matsutani Chemical Co., Ltd.) as a dispersant are added and mixed. A biaxial extruder (TEX-32F manufactured by Nippon Steel Works) was continuously supplied with double the amount of water to perform heat and pressure treatment. The processing conditions were a temperature of 160 ° C., a pressure of 2 MPa, and a screw rotation speed of 460 rpm. After the treatment, it was dried and pulverized with a pulverizer.
このものにつき膨潤量を測定した。測定方法は粉末(目開き850μmの篩にパスし、38μmの篩にオンした粉末)1gに水100gを添加し20℃で10分放置後、グラスウールで濾過し濾過された水の重量を測定し次の式により計算し表2に記した。
吸水量(g)=100−濾過された水の量
The swelling amount of this was measured. The measurement method is to add 100 g of water to 1 g of powder (powder that has passed through a sieve of 850 μm opening and turned on to a 38 μm sieve), leave it at 20 ° C. for 10 minutes, and then filter the weight with glass wool and measure the weight of the filtered water. Calculated according to the following formula and listed in Table 2.
Water absorption (g) = 100-Amount of filtered water
また比較例1〜7として本願に含まれない多糖類を使用したもの、比較例8として多糖類を含まないもの(替わりにデキストリンを配合)、比較例9として大豆タンパクのみで製造したもの(多糖類とデキストリンを含まない)についても同様に作製した。さらに比較例として実施例1〜4の水溶性多糖類を使用したものでエクストルーダー処理していないものも作製した(比較例10〜13)。 Moreover, what used the polysaccharide which is not contained in this application as Comparative Examples 1-7, the thing which does not contain polysaccharide as Comparative Example 8 (it mix | blends dextrin instead), and the thing manufactured only by soy protein as Comparative Example 9 The saccharide and dextrin were not included). Furthermore, what used the water-soluble polysaccharide of Examples 1-4 as a comparative example and was not processed by the extruder was also produced (Comparative Examples 10-13).
以後使用した多糖類は以下の通りである。
アルギン酸ナトリウム(I−5 キミカ社製)
コンニャクマンナン(マンナンS 伊那食品工業社製)
寒天(S−7 伊那食品工業社製)
カラギナン(E−150 伊那食品工業社製)
ローカストビーンガム(L−15 伊那食品工業社製)
タラガム(タラガムA 伊那食品工業社製)
タマリンドガム(グリロイド2A 大日本住友製薬社製)
LMペクチン(LM104AS CPケルコ社製)
HMペクチン(D-slowSet CPケルコ社製)
プルラン(PI−20 林原商事社製)
アラビアガム(アラビアガムA 伊那食品工業社製)
グアーガム(GR−10 伊那食品工業社製)
キサンタンガム(V−10 伊那食品工業社製)
ジェランガム(ケルコゲル CPケルコ社製)
大豆多糖類(SM−1200 三栄源FFI社製)
澱粉(馬鈴薯澱粉 松谷化学工業社製)
The polysaccharides used thereafter are as follows.
Sodium alginate (I-5 Kimika)
Konjac Mannan (Mannan S Ina Food Industry Co., Ltd.)
Agar (S-7 manufactured by Ina Food Industry Co., Ltd.)
Carrageenan (E-150 Ina Food Industry Co., Ltd.)
Locust bean gum (L-15 manufactured by Ina Food Industry Co., Ltd.)
Tara gum (Tara gum A made by Ina Food Industry Co., Ltd.)
Tamarind gum (Glyroid 2A manufactured by Sumitomo Dainippon Pharma)
LM pectin (LM104AS CP Kelco)
HM pectin (D-slowSet CP Kelco)
Pullulan (PI-20 Hayashibara Shoji)
Gum arabic (Gum arabic A manufactured by Ina Food Industry Co., Ltd.)
Guar gum (GR-10 manufactured by Ina Food Industry Co., Ltd.)
Xanthan gum (V-10 manufactured by Ina Food Industry Co., Ltd.)
Gellan Gum (Kelco Gel CP Kelco)
Soy polysaccharide (SM-1200 Saneigen FFI)
Starch (potato starch made by Matsutani Chemical Co., Ltd.)
表1
Table 1
表2
Table 2
以上のように大豆タンパクに本願の水溶性多糖類を加えたものは水の吸水が比較例に比べ多く、畜肉または魚肉加工品に添加された場合低カロリーの製品を作ることが可能であることが示された。また比較例10〜13のエクストルーダー処理していないものの中で比較例10,11は見かけの吸水量は上がっていたが粉末が吸水しているのみであり各成分が複合化されていなく且つ比較例10,11はぬるつき感が強かった。 As described above, the water-soluble polysaccharide of the present application added to soybean protein has a higher water absorption than the comparative example, and when added to processed meat or fish meat, it is possible to make a low-calorie product. It has been shown. Further, among Comparative Examples 10 and 13 which were not treated with the extruder, Comparative Examples 10 and 11 had an increased apparent water absorption amount, but the powder was only absorbing water and each component was not combined and compared. Examples 10 and 11 had a strong feeling of sliminess.
〔実施例10〜13〕
次に多糖類を併用した場合について検討した。
表3に示す多糖類にて畜肉または魚肉補助剤の作製を行った。具体的には表3の多糖類30部、植物タンパクとして大豆タンパク(フジプロ:不二製油社製)60部、分散剤としてデキストリン(#2 松谷化学工業社製)10部を加えて混合し、二軸エクストルーダー(日本製鋼所社製 TEX−32F)を用いて連続的に倍量の水と共に供給して加熱加圧処理を行った。処理条件は温度160℃、加圧圧力2MPa、スクリュー回転数460rpmとした。処理後乾燥し粉砕機にて粉末化した。このものにつき膨潤量を測定した。測定方法は粉末1gに水100gを添加し20℃で10分放置後、グラスウールで濾過し濾過された水の重量を測定し次の式により計算し表4に記載した。
吸水量(g)=100−濾過された水の量
[Examples 10 to 13]
Next, the case where polysaccharide was used together was examined.
Livestock or fish supplements were prepared using the polysaccharides shown in Table 3. Specifically, 30 parts of the polysaccharide in Table 3 , 60 parts of soybean protein (Fujipro: manufactured by Fuji Oil Co., Ltd.) as a plant protein, and 10 parts of dextrin (# 2 manufactured by Matsutani Chemical Co., Ltd.) as a dispersant are added and mixed. A biaxial extruder (TEX-32F manufactured by Nippon Steel Works) was continuously supplied with double the amount of water to perform heat and pressure treatment. The processing conditions were a temperature of 160 ° C., a pressure of 2 MPa, and a screw rotation speed of 460 rpm. After the treatment, it was dried and pulverized with a pulverizer. The swelling amount of this was measured. The measurement method was as follows. 100 g of water was added to 1 g of the powder, allowed to stand at 20 ° C. for 10 minutes, filtered through glass wool, the weight of the filtered water was measured, and calculated according to the following formula.
Water absorption (g) = 100-Amount of filtered water
表3
Table 3
表4
Table 4
以上のように本願の水溶性多糖類を併用した場合においても水の吸水が比較例1〜13に比べて多く、畜肉または魚肉加工品に添加された場合低カロリーの製品を作ることが可能であることが示された。 As described above, even when the water-soluble polysaccharide of the present application is used in combination, water absorption is higher than those in Comparative Examples 1 to 13, and a low-calorie product can be made when added to livestock meat or processed fish products. It was shown that there is.
〔実施例14〜25〕
次に植物性タンパク質と水溶性多糖類の配合割合を変えて畜肉または魚肉補助剤の作製を行った。具体的には表5に示す多糖類と、植物タンパクとしての大豆タンパク(フジプロ:不二製油社製)とを割合を替えて使用し、二軸エクストルーダー(日本製鋼所社製 TEX−32F)を用いて連続的に倍量の水と共に供給して加熱加圧処理を行った。処理条件は温度160℃、加圧圧力2MPa、スクリュー回転数460rpmとした。処理後乾燥し粉砕機にて粉末化した。このものにつき膨潤量を測定した。測定方法は粉末1gに水100gを添加し20℃で10分放置後、グラスウールで濾過し濾過された水の重量を測定し次の式により計算し表6に記載した。
吸水量(g)=100−濾過された水の量
[Examples 14 to 25]
Next, animal meat or fish meat supplements were prepared by changing the blending ratio of vegetable protein and water-soluble polysaccharide. Specifically, the polysaccharide shown in Table 5 and soybean protein (Fujipro: manufactured by Fuji Oil Co., Ltd.) as a plant protein were used in different ratios, and a biaxial extruder (TEX-32F manufactured by Nippon Steel Works) was used. Was continuously supplied with double the amount of water and subjected to heat and pressure treatment. The processing conditions were a temperature of 160 ° C., a pressure of 2 MPa, and a screw rotation speed of 460 rpm. After the treatment, it was dried and pulverized with a pulverizer. The swelling amount of this was measured. The measurement method was as follows. 100 g of water was added to 1 g of the powder, allowed to stand at 20 ° C. for 10 minutes, filtered through glass wool, the weight of the filtered water was measured, and calculated according to the following formula.
Water absorption (g) = 100-Amount of filtered water
表5
Table 5
表6
Table 6
以上のように水溶性多糖類と大豆タンパク質との配合割合は1:9〜9:1が良くこれ以外であると吸水が悪くなったり、食感にぬめり感が出てきて良くなかった。 As described above, the blending ratio of the water-soluble polysaccharide and the soybean protein is preferably 1: 9 to 9: 1. Otherwise, the water absorption is poor or the texture is not good.
〔実施例26〜29〕
次に、加圧加熱工程における、処理検体の水分量および加圧条件と、吸水量とのそれぞれの関係を調べた。
水溶性多糖類としてコンニャクマンナンを使用してタンパク質素材の作製を行った。具体的にはコンニャクマンナン30部、植物タンパクとして大豆タンパク(フジプロ:不二製油社製)60部、分散剤としてデキストリン(#2 松谷化学工業社製)10部を加えて混合し、二軸エクストルーダー(日本製鋼所社製 TEX−32F)を用いて連続的に水と共に供給して加熱加圧処理を行った。処理検体の水分値、処理圧力は表7に示す条件とした。なお、スクリュー回転数を460rpmとした。処理後乾燥し粉砕機にて粉末化した。このものにつき膨潤量を測定した。測定方法は粉末(目開き850μmの篩にパスし、38μmの篩にオンした粉末)1gに水100gを添加し20℃で10分放置後、グラスウールで濾過し濾過された水の重量を測定し次の式により計算し表8に記載した。
吸水量(g)=100−濾過された水の量
また比較例として水分値20wt%未満のもの、80wt%より多いもの、圧力0.5MPa未満のもの、3.0MPaより大きいものも試験した。
[Examples 26 to 29]
Next, in the pressurization and heating step, the relationship between the water content and pressurization conditions of the processed specimen and the water absorption amount was examined.
A protein material was prepared using konjac mannan as a water-soluble polysaccharide. Specifically, 30 parts of konjac mannan, 60 parts of soybean protein (Fujipro: manufactured by Fuji Oil Co., Ltd.) as plant protein, and 10 parts of dextrin (# 2 manufactured by Matsutani Chemical Co., Ltd.) as a dispersing agent are added and mixed to produce a biaxial extract. Using a ruder (TEX-32F manufactured by Nippon Steel Works), it was continuously supplied with water and subjected to heat and pressure treatment. The moisture value and the treatment pressure of the treated specimen were the conditions shown in Table 7. The screw rotation speed was 460 rpm. After the treatment, it was dried and pulverized with a pulverizer. The swelling amount of this was measured. The measurement method is to add 100 g of water to 1 g of powder (powder that has passed through a sieve of 850 μm opening and turned on to a 38 μm sieve), leave it at 20 ° C. for 10 minutes, and then filter the weight with glass wool and measure the weight of the filtered water. Calculated by the following formula and listed in Table 8.
Water absorption amount (g) = 100−Amount of filtered water As comparative examples, those having a moisture value of less than 20 wt%, more than 80 wt%, those having a pressure less than 0.5 MPa, and those having a pressure greater than 3.0 MPa were also tested.
表7
Table 7
表8
Table 8
以上のように水分値20wt%未満のもの、水分値80wt%より多いもの、圧力0.5MPa未満のもの、3.0MPaより大きいものもは吸水量が13g以下であり、実施例に比べ少なく、畜肉、魚肉加工品に添加した場合、十分な保水性が得られない。
したがって、植物タンパク質に水溶性多糖類であるアルギン酸ナトリウム,コンニャクマンナン,寒天,カラギナン,ローカストビーンガム,タラガム,タマリンドガム,ペクチンのいずれか1以上を配合し、水分20wt%〜80wt%、圧力0.5MPa〜3.0MPaの範囲で加圧熱処理することが肝要である。
As described above, those having a moisture value of less than 20 wt%, those having a moisture value of more than 80 wt%, those having a pressure of less than 0.5 MPa, and those having a pressure of more than 3.0 MPa have a water absorption of 13 g or less, which is less than in the examples. When added to livestock and processed fish products, sufficient water retention cannot be obtained.
Therefore, one or more of water-soluble polysaccharides such as sodium alginate, konjac mannan, agar, carrageenan, locust bean gum, tara gum, tamarind gum and pectin are blended in the plant protein, water content 20 wt% to 80 wt%, pressure 0. It is important to perform pressure heat treatment in the range of 5 MPa to 3.0 MPa.
次に実施例1〜25,比較例1〜21で作製した畜肉または魚肉補助剤を使って表9の配合にて肉量が約1/2のハンバーグを作製した。また比較例26としては畜肉または魚肉補助剤を加えず通常どおり肉を加えたもの、また、比較例27としては畜肉または魚肉補助剤の替わりに脱脂大豆粉末を加えた配合のハンバーグを作製した。作製方法は通常のハンバーグ同様に各配合成分を混ぜ合わせ、成型後170℃にて焼成した。焼成したものにつき重量を焼成前と比較すると共に10名のパネラーにより試食を行い評価した。評価対象はジューシー感、結着性、焼き縮みを調べた。結果を表10に示した。 Next, a hamburger having a meat amount of about ½ was prepared using the livestock or fish supplements prepared in Examples 1 to 25 and Comparative Examples 1 to 21 according to the formulation shown in Table 9. Further, as Comparative Example 26, a hamburger was prepared by adding meat as usual without adding livestock or fish supplements, and as Comparative Example 27, a hamburger was prepared by adding defatted soybean powder instead of livestock meat or fish supplements. As for the production method, each compounding component was mixed in the same manner as a normal hamburger and fired at 170 ° C. after molding. The weight of the baked product was compared with that before firing, and was evaluated by 10 panelists. The evaluation objects were juicy feeling, binding property, and shrinkage. The results are shown in Table 10.
表9
Table 9
表10
(*1) (焼成前重量―焼成後重量)÷焼成前重量×100(%)
(*2) 評価基準 +++:ジューシー感がありおいしい
++:ジューシー感はあるが+++より劣る
+:ジューシー感が少ない
(*3) 評価基準 A:適度な結着性があり食感が良い
B:結着性があるがAより弱い
C:結着性が弱い
(*4) 評価基準 −−−:焼き縮み多い
−−:焼き縮みあり
−:焼き縮み少ない
Table 10
(* 1) (Weight before firing-Weight after firing) ÷ Weight before firing x 100 (%)
(* 2) Evaluation criteria +++: juicy and delicious
++: succulent but inferior to ++
+: Less juicy
(* 3) Evaluation criteria A: Appropriate binding and good texture
B: It has binding properties but is weaker than A
C: Poor binding (* 4) Evaluation criteria ---: Many shrinkage
-: There is shrinkage
-: Less shrinkage due to baking
以上のように本願の畜肉または魚肉補助剤を使用したハンバーグはジューシー感があり、結着性が適度にあるため食感も良く、焼き縮みが少ないため外観も良好であった。 As described above, the hamburger using the meat or fish supplement of the present application has a succulent feeling and has a good texture because of its moderate binding property, and has a good appearance because of its reduced shrinkage.
次に実施例2で作製した畜肉または魚肉補助剤の添加量を変えて、表11の配合にてハンバーグを作製した。畜肉または魚肉補助剤の添加量は表12に記載した。作製方法は通常のハンバーグ同様に各配合成分を混ぜ合わせ、成型後170℃にて焼成した。焼成したものにつき重量を焼成前と比較すると共に10名のパネラーにより試食を行い評価した。評価対象はジューシー感、結着性、焼き縮みを調べた。結果を表13に示した。 Next, hamburgers were prepared according to the formulation shown in Table 11 by changing the amount of the meat or fish supplement prepared in Example 2. The amount of animal meat or fish supplement added is shown in Table 12. As for the production method, each compounding component was mixed in the same manner as a normal hamburger and fired at 170 ° C. after molding. The weight of the baked product was compared with that before firing, and was evaluated by 10 panelists. The evaluation objects were juicy feeling, binding property, and shrinkage. The results are shown in Table 13.
表11
Table 11
表12
Table 12
表13
(*1) (焼成前重量―焼成後重量)÷焼成前重量×100(%)
(*2) 評価基準 +++:ジューシー感がありおいしい
++:ジューシー感はあるが+++より劣る
+:ジューシー感が少ない
(*3) 評価基準 A:適度な結着性があり食感が良い
B:結着性があるがAより弱い
C:結着性が弱い
(*4) 評価基準 −−−:焼き縮み多い
−−:焼き縮みあり
−:焼き縮み少ない
以上のように畜肉または魚肉補助剤の添加量は0.1wt%〜10wt%がジューシー感があり、結着性が良く、焼き縮みが少なくよかった。
Table 13
(* 1) (Weight before firing-Weight after firing) ÷ Weight before firing x 100 (%)
(* 2) Evaluation criteria +++: juicy and delicious
++: succulent but inferior to ++
+: Less juicy
(* 3) Evaluation criteria A: Appropriate binding and good texture
B: It has binding properties but is weaker than A
C: Poor binding (* 4) Evaluation criteria ---: Many shrinkage
-: There is shrinkage
-: Less shrinkage due to baking
As described above, the addition amount of the livestock meat or fish supplement was 0.1 wt% to 10 wt% with a succulent feeling, good binding properties, and good shrinkage.
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