JPH0331417B2 - - Google Patents
Info
- Publication number
- JPH0331417B2 JPH0331417B2 JP59013867A JP1386784A JPH0331417B2 JP H0331417 B2 JPH0331417 B2 JP H0331417B2 JP 59013867 A JP59013867 A JP 59013867A JP 1386784 A JP1386784 A JP 1386784A JP H0331417 B2 JPH0331417 B2 JP H0331417B2
- Authority
- JP
- Japan
- Prior art keywords
- protein
- meat
- fibrous
- protein material
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 239000000463 material Substances 0.000 claims description 50
- 102000004169 proteins and genes Human genes 0.000 claims description 41
- 108090000623 proteins and genes Proteins 0.000 claims description 40
- 235000013372 meat Nutrition 0.000 claims description 33
- 102000034240 fibrous proteins Human genes 0.000 claims description 30
- 108091005899 fibrous proteins Proteins 0.000 claims description 30
- 239000011230 binding agent Substances 0.000 claims description 18
- 235000013305 food Nutrition 0.000 claims description 11
- 238000000465 moulding Methods 0.000 claims description 9
- 239000002243 precursor Substances 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 229920001169 thermoplastic Polymers 0.000 claims description 4
- 239000004416 thermosoftening plastic Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 2
- 235000018102 proteins Nutrition 0.000 description 38
- 238000000034 method Methods 0.000 description 16
- 238000010438 heat treatment Methods 0.000 description 13
- 239000002002 slurry Substances 0.000 description 13
- 230000014759 maintenance of location Effects 0.000 description 11
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- 235000011194 food seasoning agent Nutrition 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- 235000015277 pork Nutrition 0.000 description 5
- 108010073771 Soybean Proteins Proteins 0.000 description 4
- 239000003925 fat Substances 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- 229910052742 iron Inorganic materials 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000020995 raw meat Nutrition 0.000 description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 description 3
- 235000019710 soybean protein Nutrition 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000003125 aqueous solvent Substances 0.000 description 2
- 238000011437 continuous method Methods 0.000 description 2
- 239000002657 fibrous material Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000003595 mist Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000000748 compression moulding Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000005243 fluidization Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000020993 ground meat Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- -1 that is Substances 0.000 description 1
- 210000000689 upper leg Anatomy 0.000 description 1
Description
【発明の詳細な説明】
この発明は肉様食品、とりわけステーキ肉等の
一枚肉の組織及び食感によく類似した肉様食品の
製造法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a meat-like food, particularly a meat-like food that closely resembles the structure and texture of a single piece of meat such as steak meat.
一枚肉とりわけステーキに用いる肉は牛体から
僅かしか得られないので、一般に高価である。こ
のため従来、ステーキ用肉の残片、モモ系肉、挽
肉、繊維状に微細に細分した肉等を、結着料を用
い或いは用いることなくステーキ状に成形した製
品即ち「寄せステーキ」と称する製品を製造する
ことが行われている。一方いく種類かの肉塊様蛋
白素材が開発されているが、これらはその製造過
程において加熱工程を経ているので通常生肉のも
つような結着性に乏しく、為に、これらを「寄
せ」てステーキ様に成型しようとすると比較的多
量の結着料を要し、塊状部分と結着料の部分とが
違和感を生じ食感及び組織が一枚肉らしくない難
点がある。又、肉塊様蛋白素材の製造過程におい
てその大きさを十分に大きくし、いきなり一枚肉
の大きさに製造することも可能である（例えば特
開昭54−44064号）が、その場合得られる製品の
組織及び食感は繊維感に富み過ぎるきらいがあ
り、また、往々にして、ステーキ様としては硬す
ぎるなど、精々、カツ肉様の用途に用いられるに
とどまつていた。 Meat, especially for steaks, is generally expensive because only a small amount can be obtained from the cow. For this reason, conventional products have been made by forming steak-like pieces of steak meat, thigh meat, ground meat, meat finely divided into fibers, etc. into steak shapes with or without binders, that is, products called "yose steak". is being manufactured. On the other hand, some kinds of meatloaf-like protein materials have been developed, but because they undergo a heating process during their manufacturing process, they usually lack the binding properties that raw meat has, so they have to be "bundled" together. If you try to mold it into a steak-like shape, a relatively large amount of binder is required, and the lumpy part and the binder part give a strange feeling, resulting in a texture and structure that does not resemble a single piece of meat. It is also possible to increase the size of the meat loaf-like protein material during the production process and suddenly produce it into the size of a single piece of meat (for example, JP-A-54-44064); The structure and texture of the resulting product tended to be too fibrous, and it was often too hard to be steak-like, so it could only be used for cutlet-like purposes.
本発明者は、蛋白素材を使用してステーキ肉等
の一枚肉に匹敵する肉様食品を得る方法について
検討したところ、繊維状構造の粗密さが適度に分
布していることが重要であつて、このために特定
の肉塊様蛋白素材と繊維状蛋白素材及び結着料を
組み合わせて用いる方法が有効であること等を見
い出しこの発明を完成した。この発明は、冷却凝
固すれば繊維状となる繊維状蛋白の前駆体若しく
は繊維状蛋白素材の熱可化塑物のいずれかを塊状
に成形して得た肉塊様蛋白素材、またはこれと肉
塊を、繊維状蛋白素材及び結着料と混合成形する
ことを骨子とする肉様食品の製造法である。 The present inventor investigated a method of obtaining a meat-like food comparable to a single piece of meat such as steak using a protein material, and found that it is important that the density of the fibrous structure is appropriately distributed. For this purpose, they discovered that a method of using a specific meatloaf-like protein material in combination with a fibrous protein material and a binder is effective, and completed this invention. This invention relates to a meat loaf-like protein material obtained by molding into a lump either a fibrous protein precursor that becomes fibrous when cooled and solidified, or a thermoplastic fibrous protein material, or a meat loaf-like protein material obtained by molding either a fibrous protein precursor or a thermoplastic fibrous protein material into a lump. This is a method for producing a meat-like food that basically involves mixing and molding a lump with a fibrous protein material and a binder.
即ちこの発明で使用する第一の原料は、冷却凝
固すれば繊維状となる繊維状蛋白の前駆体若しく
は繊維状蛋白素材の熱可塑化物のいずれかを塊状
に成形して得た肉塊様蛋白素材、またはこれと肉
塊であり、製品中の繊維状構造の密な部分の素材
となる。該肉塊様蛋白素あるいは肉塊にいう
「塊」の大きさは、湿潤状態の断面で概ね１cm平
方以上の大きさを持つものがよいが、自体一体肉
としての大きさに到らない数cm平方以下の大きさ
のものである。「塊」の大きさが小さ過ぎると、
一枚肉としての噛み応えが全体として弱くなる。
肉塊は使用しても使用しなくてもよいが、コスト
上及び風味上からは肉塊様蛋白素材と肉塊の比率
（湿潤時換算）を２：８〜８：２の範囲とするの
が最適である。 That is, the first raw material used in this invention is a meatloaf-like protein obtained by molding into a lump either a fibrous protein precursor that becomes fibrous when cooled and solidified, or a thermoplasticized fibrous protein material. It is the raw material or meat lump, which is the material for the dense fibrous structure in the product. The size of the meat lump-like protein or the "lump" referred to in the meat lump should be approximately 1 cm square or more in cross section in a wet state, but the size of the meat itself does not reach the size of a whole piece of meat. The size is less than cm square. If the size of the “clump” is too small,
The chewiness of a single piece of meat becomes weaker overall.
Meat chunks may or may not be used, but from the standpoint of cost and flavor, the ratio of meat chunk-like protein material to meat chunks (wet equivalent) should be in the range of 2:8 to 8:2. is optimal.
冷却凝固すれば繊維状となる繊維状蛋白の前駆
体を成形して肉塊様蛋白素材を製造する方法は、
特開昭54−44064号及び特願昭57−196427（特開昭
59−85257号）号に記載の方法等が例示される。
該例示の前者の方法は、蛋白スラリー加熱流動さ
せ流動の余勢で霧状に放出しこれを繊維状物の冷
却固化が完了する以前に堆積させることにより塊
状とする連続的方法に関するものであり、該例示
の後者の方法は、同じく蛋白スラリーを加熱流動
させるが放出前にその流動の勢いを減じさせ滞留
させる領域を通じて導出させることにより塊状に
する連続的方法に関するものであるが、後者は前
者よりもより早期に流動物を集塊する方法である
ということができ、この集塊の時期が早いほど密
でよりソフトな食感にすることができる。また繊
維状蛋白の熱可塑化物を塊状に成形する方法とし
ては、複数の繊維状蛋白素材を加熱した板の間等
でプレスする方法が例示され、前者の前駆体を成
形する方法に比べて一般に強いプレス力を要し、
繊維状感はより強いが粗い感じがする。この発明
で用いる肉塊状蛋白素材として本発明者が検討し
た範囲では、上記例示の方法の中では特願昭57−
196427号（特開昭59−85257号）に記載される方
法により得たものが最も優れた結果を示した。該
未公開の方法は、これを要約的に説明すると、次
の様である。 The method for producing a meat loaf-like protein material by molding a fibrous protein precursor that becomes fibrous when cooled and solidified is as follows:
Unexamined Japanese Patent Publication No. 54-44064 and Patent Application No. 57-196427
The method described in No. 59-85257) is exemplified.
The former example method relates to a continuous method in which a protein slurry is heated and fluidized, released into a mist by the force of the fluidization, and deposited before the fibrous material is cooled and solidified to form a lump. Although the latter exemplary method also relates to a continuous method in which the protein slurry is agglomerated by heating and fluidizing it, but before releasing it, the flow is slowed down and directed through a retention region; It can be said that this is a method of agglomerating fluids earlier, and the earlier this agglomeration, the denser and softer the texture can be. An example of a method for molding a thermoplastic fibrous protein into a lump is a method in which multiple fibrous protein materials are pressed between heated plates. It takes force,
The fibrous feel is stronger, but it feels coarser. Within the scope of the present inventor's study of the pulp-like protein material used in this invention, among the methods exemplified above,
The method described in No. 196427 (Japanese Unexamined Patent Publication No. 59-85257) showed the best results. The unpublished method can be summarized as follows.
即ち、蛋白原料は、大豆、綿実、落花生等の油
糧種子蛋白、またはこれらを主成分とし小麦蛋
白、乳蛋白、肉蛋白、魚介類蛋白等の蛋白を併用
したものを使用し、澱粉類、糖類、油脂、調味
料、着色料等をスラリー中に含むことができ、蛋
白含有スラリーの固形物中蛋白が50重量％以上と
なるようにするのがよい。蛋白含有スラリー中の
水の量は、65〜95重量％好ましくは68〜73重量％
である。また蛋白含有スラリーのPHは蛋白の等電
点を含む領域の若干高め、即ち例えば大豆蛋白の
場合４〜6.5の範囲がよい。加圧加熱して流動さ
せる装置は、ポンプとコイルヒーター、ボーテー
ター等の間接加熱装置、又はエジエクター等の直
接加熱装置が例示され、要は、加圧加熱でき流動
路を有するものであればよい。加熱温度は105〜
170℃、好ましくは130〜160℃である。滞留域は、
流動路より広い断面、流動路と交錯する向きの
壁、及び出口を有している。蛋白含有スラリーの
加圧加熱流動物は、滞留域に到り壁にあたつて滞
留し、流動路より広い断面の空間で圧力低下と温
度低下が起こり、繊維化するが未だ完全には凝固
せず、繊維状物乃至はその前駆体が収束乃至交絡
して塊状になり、流動路から次々に出て来る放出
物及び同時に発生する蒸気に押されて連続的乃至
間歇的に出口から導出される。滞留域の断面積は
流動路の断面積の５倍以上がよく、滞留域におけ
る流動路の方向と交錯する向きの壁は流動路出口
の方向に対して角度を設けて接続するか、滞留域
自体を例えばＬ字型、スパイラル型等の屈曲部を
持つ筒状物にしてもよく、或いは、蝶番様の可開
可動のフタを設けるなどの態様が例示される。通
常滞留域の温度調整は必要としないが、滞留域の
長さ、断面積、外気温度等に応じて適宜加熱乃至
冷却を行うのは自由である。出口の大きさは流動
路側の断面より若干細いか等しいのが好ましい。
また流動路と滞留域の間にオリフイスを設けても
よい。導出された肉塊様繊維塊はそのまま又は約
１cm平方以上の断面を有する任意の大きさに切断
し、要すれば、PH処理、調味、油中加熱等をし
て、この発明に使用される。 That is, the protein raw materials used are oilseed proteins such as soybeans, cottonseeds, and peanuts, or those containing these as main ingredients in combination with proteins such as wheat protein, milk protein, meat protein, and seafood protein. , sugars, fats and oils, seasonings, colorants, etc. can be included in the slurry, and it is preferable that the protein content in the solid matter of the protein-containing slurry is 50% by weight or more. The amount of water in the protein-containing slurry is 65-95% by weight, preferably 68-73% by weight
It is. Further, the pH of the protein-containing slurry is preferably slightly higher than the region containing the isoelectric point of the protein, that is, for example, in the case of soybean protein, the pH is preferably in the range of 4 to 6.5. Examples of devices for applying pressure and heating to flow include indirect heating devices such as pumps and coil heaters and vortators, and direct heating devices such as ejectors.In short, any device that can perform pressurization and heating and has a flow path may be used. Heating temperature is 105~
The temperature is 170°C, preferably 130-160°C. The retention area is
It has a cross section wider than the flow path, a wall oriented to intersect with the flow path, and an outlet. The pressurized and heated fluid of the protein-containing slurry reaches the retention area and stagnates against the wall, where a pressure drop and temperature drop occur in a space with a wider cross-section than the flow path, resulting in fiberization but not yet completely solidified. First, the fibrous materials or their precursors converge or intertwine to form a lump, and are continuously or intermittently led out from the outlet by being pushed by the discharged matter that comes out one after another from the flow path and the steam that is generated at the same time. . The cross-sectional area of the retention area is preferably at least 5 times the cross-sectional area of the flow path, and the walls in the retention area that are oriented to intersect with the direction of the flow path should be connected at an angle to the exit direction of the flow path, or For example, the container itself may be a cylindrical object having a bent portion such as an L-shape or a spiral shape, or a hinge-like lid that can be opened and moved is provided. Normally, temperature adjustment of the retention area is not required, but heating or cooling may be carried out as appropriate depending on the length, cross-sectional area, outside air temperature, etc. of the retention area. The size of the outlet is preferably slightly narrower or equal to the cross section on the flow path side.
Further, an orifice may be provided between the flow path and the retention area. The derived meat loaf-like fiber mass is used in this invention as it is or cut into arbitrary sizes having a cross section of about 1 cm square or more, and if necessary, subjected to PH treatment, seasoning, heating in oil, etc. .
この発明で使用する第二及び第三の原料は繊維
状蛋白素材及び結着料であり、第一の原料とあい
まつて得られる組織に適度な粗密感を与えるのに
寄与する。即ち第一の原料だけであると全体が一
様にすぎ、場合によつては繊維感が強すぎて外観
及び食感上ステーキ様にしがたく、また、これを
結着料を用いて「寄せ」た場合、製品の外観及び
断面に、塊状の部分と組織の全くないホモジニア
スな部分とが観察され、食感も一枚肉様製品とは
異質のものになる。肉塊様蛋白素材の部分と結着
料の中に繊維状蛋白が適度に分散した部分である
ことにより、前記違和感がなく、一枚肉としてす
ぐれた食感、組織になるのである。 The second and third raw materials used in this invention are a fibrous protein material and a binder, and together with the first raw material, they contribute to imparting an appropriate roughness and density to the resulting structure. In other words, if only the first ingredient is used, the whole thing will be too uniform, and in some cases, the texture will be too strong, making it difficult to make it look and feel like steak. In this case, lumpy parts and homogeneous parts with no structure are observed in the appearance and cross section of the product, and the texture is also different from that of a single piece of meat-like product. Since the fibrous protein is moderately dispersed in the meat loaf-like protein material and the binder, the meat does not have the above-mentioned discomfort and has an excellent texture and texture as a single piece of meat.
繊維状蛋白素材は、どのような方法で製造した
ものでもよいが、肉塊様蛋白素材の製造に用いた
原料繊維蛋白素材または冷却凝固すれば繊維状と
なる繊維状蛋白の前駆体と同様の工程を経て製造
される繊維状蛋白素材を用いるのが、肉塊様蛋白
素材と繊維状蛋白素材の構造が近似してくるため
か、より好ましい結果を得ることができる。例え
ば前掲例示した特開昭54−44064号や特願昭57−
196427号に記載された方法による肉塊様蛋白素材
の場合は、特公昭50−25535号、特公昭50−26625
号、特願昭57−180157号等に記載された、蛋白ス
ラリーを加熱して流動させる工程を経た方法によ
り繊維状蛋白素材を得るのがよい。 The fibrous protein material may be produced by any method, but it may be similar to the raw material fibrous protein material used to produce the meatloaf-like protein material or the precursor of the fibrous protein that becomes fibrous when cooled and coagulated. By using a fibrous protein material produced through a process, more favorable results can be obtained, probably because the structures of the meatloaf-like protein material and the fibrous protein material become similar. For example, the above-mentioned Japanese Patent Application Laid-Open No. 54-44064 and Japanese Patent Application No. 57-
In the case of meat loaf-like protein material produced by the method described in No. 196427, Tokuko No. 50-25535, Tokuko No. 50-26625
The fibrous protein material is preferably obtained by the method described in Japanese Patent Application No. 57-180157, which involves heating and fluidizing a protein slurry.
繊維状蛋白素材は結着料に対して、５％以上好
ましくは10〜50％の範囲（湿潤重量比）で使用す
るのがよい。繊維状蛋白は、これが含まれている
ことにより、結着料と肉塊様蛋白素材との違和感
を減じ、また結着料の使用量を増大できる効果を
有する。 The fibrous protein material is preferably used in an amount of 5% or more, preferably 10 to 50% (wet weight ratio), based on the binder. The presence of fibrous protein has the effect of reducing the discomfort between the binding agent and the meatloaf-like protein material and increasing the amount of binding agent used.
結着料は、肉塊様蛋白素材及び繊維状蛋白素材
を適度な粗密感を与えて結着させるのに必要で、
結着力のある生肉塊の使用量にもよるが、湿潤状
態の肉塊様蛋白素材に対して通常20〜200％の範
囲から選択される。結着料は公知のものを使用す
ることができ、市販の所謂ミートバインダーの
他、食肉・魚肉などのすりみ、大豆蛋白、卵白な
どの含水ペースト、及びこれらに油脂を加えた乳
化物であつてもよい。 The binding agent is necessary to bind the meatloaf-like protein material and the fibrous protein material by giving them an appropriate roughness and density.
Although it depends on the amount of the sticky raw meat used, it is usually selected from a range of 20 to 200% of the wet meat-like protein material. Known binders can be used, including commercially available so-called meat binders, meat/fish meat paste, soybean protein, water-containing pastes such as egg whites, and emulsions of these with oils and fats added. It's okay.
以上の原料の混合物の成形は、リテーナーを用
いるような圧縮成形、トレイを用いるような充填
成形など任意であり、生肉塊を含む場合にはこれ
ら成形物を凍結してスライスする工程を含むのが
好ましい。通常加熱を施して成形状態を安定させ
るが、凍結状態の製品や需要者が容器ごと加熱で
きる製品にする場合に必ずしも加熱した製品にす
る必要はない。 The mixture of the above raw materials can be formed by any method such as compression molding using a retainer or filling molding using a tray.If raw meat chunks are included, it is recommended to include a step of freezing and slicing the molded product. preferable. Usually, heating is applied to stabilize the molded state, but it is not necessarily necessary to heat the product if the product is frozen or if the consumer can heat the entire container.
このようにして得られた肉様食品は、ステーキ
肉様食品として用いることができるが、バツター
をつけてフライするカツ肉風にも使用できるのは
勿論であり、また、適当に切断して他の用途に使
用することも何等不都合はない。 The meat-like food obtained in this way can be used as a steak-like food, but of course it can also be used as a cutlet-like food that is fried in butter, or it can be cut into pieces and used for other purposes. There is no problem in using it for this purpose.
以下この発明を実施例で説明する。 This invention will be explained below with reference to Examples.
実施例 １
低変性脱脂大豆から水性溶媒可溶物を抽出し、
酸を加えて生成したカードを水洗・脱水し、PH
5.0、固形物含量20％、固形物に対する蛋白質の
割合93％の蛋白スラリーを得た。この蛋白スラリ
ーを、熱交換器内に供給される蒸気の圧力が５
Kg／cm2Ｇで、内径４mm、長さ17ｍのコイル管を流
速３ｍ／秒で加熱流動させ、１mm×５mmの断面に
したコイル先端部から大気中に霧状に放出し（コ
イル出口の品温120℃）、コイル先端部から15cmの
位置にある３cm／秒で動いている金網ベルト上へ
堆積したところ、エンドレスの繊維塊が得られ、
これを５×10cm、厚さ５mmに切断し、炭酸ナトリ
ウムを含む調味液中に浸漬した（以下これを素材
Ａという）後、鉄板上で焼いた（比較Ａ）。Example 1 Extracting aqueous solvent solubles from low modified defatted soybeans,
The curd produced by adding acid is washed and dehydrated, and the pH is
5.0, a protein slurry with a solids content of 20% and a protein to solids ratio of 93% was obtained. This protein slurry is transferred into the heat exchanger at a pressure of 5
Kg/cm 2 G, a coil tube with an inner diameter of 4 mm and a length of 17 m is heated and flowed at a flow rate of 3 m/s, and a mist is released into the atmosphere from the tip of the coil with a cross section of 1 mm x 5 mm. When deposited on a wire mesh belt moving at 3 cm/sec located 15 cm from the tip of the coil at a temperature of 120°C, an endless fibrous mass was obtained.
This was cut into pieces of 5 x 10 cm and 5 mm thick, immersed in a seasoning solution containing sodium carbonate (hereinafter referred to as material A), and then baked on an iron plate (comparison A).
また上記素材Ａをさらに切断して２×１cm、厚
さ５mmの大きさにし、これを、豚挽肉60部、分離
大豆蛋白粉10部、水30部、調味料５部、を練り合
わせた結着料と６：４で混合し、リテーナ成形し
て80℃で60分間加熱したのち、厚さ５mmにスライ
スしたものを鉄板上で焼いた（比較Ｂ）。 In addition, the above material A was further cut to a size of 2 x 1 cm and 5 mm thick, and this was kneaded with 60 parts of ground pork, 10 parts of isolated soybean protein powder, 30 parts of water, and 5 parts of seasoning. The mixture was mixed at a ratio of 6:4 with the ingredients, molded into a cage, heated at 80°C for 60 minutes, and then sliced into 5 mm thick slices and baked on an iron plate (Comparison B).
また市販の繊維状蛋白素材（「フジピユアーSP
−MM」；フジピユリナプロテイン(株)販売：蛋白
含有スラリーを加圧加熱して流動させることによ
り調製）30部を、上記組成の結着料105部にカツ
テイング混入し、上記素材Ａとこれを６：４で混
合し、同様にリテーナー成形、加熱、スライス、
及び焼きを行つた（本例製品）。 In addition, commercially available fibrous protein material (“Fuji Piyuer SP
-MM"; sold by Fujipi Yurina Protein Co., Ltd.; prepared by pressurizing and heating a protein-containing slurry to make it flow) was cut and mixed with 105 parts of a binder having the above composition, and the above material A and this Mix at a ratio of 6:4, form a retainer, heat, slice,
and grilled (this example product).
以上のうち、比較Ａは繊維状構造があからさま
に見えすぎる外観であり、食感もステーキ肉に比
してやや硬すぎ、外観及び食感のいずれかもステ
ーキ様とは言い難いものであつた。比較Ｂの外観
は比較Ａよりも良好であつたが、食感及び断面で
見た感じにおいてホモジニアスな部分と塊の部分
という違和感があり、ステーキ様食品としては本
例製品が有意に優れていた。５名のパネラーによ
る官能評価では、全員が一致して、本例製品、比
較Ｂ、比較Ａの順に優れていると判断した。 Among the above, Comparative A had an appearance in which the fibrous structure was too obvious, and the texture was a little too hard compared to steak meat, and neither the appearance nor the texture could be described as steak-like. Although the appearance of Comparison B was better than Comparison A, the texture and cross-sectional appearance had an odd feeling of homogeneous parts and lumpy parts, and the product of this example was significantly superior as a steak-like food. . In the sensory evaluation by five panelists, all of the panelists unanimously judged that the product of this example, Comparative B, and Comparative A were superior in this order.
実施例 ２
実施例１と同じ繊維状蛋白素材を炭酸ナトリウ
ムを含む調味液に浸漬した後、200℃に加熱した
鉄板にはさんでプレスして繊維どうしを融着、板
状に成形した。これを２cm×１cm×５mmの大きさ
に切断し（素材Ｂ）、実施例１と同様に結着料及
び繊維状蛋白と混合、加熱、成形、スライス、及
び焼きを行つた。Example 2 The same fibrous protein material as in Example 1 was immersed in a seasoning solution containing sodium carbonate, and then pressed between iron plates heated to 200°C to fuse the fibers together and form a plate. This was cut into a size of 2 cm x 1 cm x 5 mm (Material B), mixed with a binder and fibrous protein, heated, shaped, sliced, and baked in the same manner as in Example 1.
また、低変性脱脂大豆から水性溶媒可溶物を抽
出し、酸を加えて生成したカードを水洗・脱水
し、固形物含量30％、固形物に対する蛋白質の割
合92％とし、このカード固形物100部に対して油
脂10部、α化澱粉10部を加えて、PH4.8、固形物
含量28％の蛋白スラリーを得た。この蛋白スラリ
ーを、熱交換器内に供給される蒸気の圧力が５
Kg／cm2Ｇで、内径４mm、長さ24ｍのコイル管の中
を流速１ｍ／秒で加熱流動させて、滞留域（滞留
域は、一底が封鎖され他底が開口した内径11mm、
長さ50mmの円筒状部品の内部の領域であり、加熱
流動路の出口即ちコイル先端部は円筒状部品の有
底側に近い円周側面に開口して、滞留域と接続し
ている）に放出して流動速度を減じさせ、ここを
通じて外部に、約10mmの径の棒状の蛋白素材を連
続的に導出させた。これを２cmの長さに切断し、
炭酸ナトリウムを含む調味液中に浸漬した後120
℃の油中で加熱した（以下これを素材Ｃという）。
この素材Ｂを、実施例１と同様に結着料及び繊維
状蛋白と混合し、加熱、成形、スライス、及び焼
きを行つた。 In addition, the curd produced by extracting the aqueous solvent soluble matter from low-denatured defatted soybeans and adding acid is washed and dehydrated to make the solid content 30% and the protein ratio to solid matter 92%. 10 parts of oil and fat and 10 parts of pregelatinized starch were added to each part to obtain a protein slurry having a pH of 4.8 and a solids content of 28%. This protein slurry is transferred to the heat exchanger at a pressure of 5
Kg/cm 2 G, heated and flowed at a flow rate of 1 m/s in a coiled tube with an inner diameter of 4 mm and a length of 24 m to create a retention area (the retention area has an inner diameter of 11 mm with one bottom closed and the other open).
This is an area inside a cylindrical part with a length of 50 mm, and the outlet of the heating flow path, that is, the tip of the coil, opens on the circumferential side near the bottomed side of the cylindrical part and connects with the retention area). The material was discharged to reduce the flow rate, and a rod-shaped protein material with a diameter of about 10 mm was continuously led out through the tube. Cut this into 2cm length,
120 after soaking in a seasoning solution containing sodium carbonate
It was heated in oil at ℃ (hereinafter referred to as material C).
This material B was mixed with a binder and fibrous protein in the same manner as in Example 1, and heated, shaped, sliced, and baked.
何れの焼いた製品もステーキ状といえるもので
あつたが、素材Ａを用いた方は繊維感がやや強
く、またブロツク内部がやや疎であるのに対し
て、素材Ｂを用いた方は、繊維感は弱いが内部組
織はしまつた肉的食感を与え、ステーキ様食品と
して後者の方がかなり優れていた。実施例１の製
品及び本例の２種の製品を５名のパネラーにより
官能評価されたところ、全員が一致して、本例の
素材Ｃを用いた製品、実施例１の製品、本例の素
材Ｂを用いた製品の順に優れていると判断した。 Both baked products were steak-like, but those using material A had a slightly stronger texture and the inside of the block was a little sparse, while those using material B had Although the fiber texture was weak, the internal structure gave a firm meaty texture, and the latter was considerably better as a steak-like food. When the product of Example 1 and the two products of this example were sensory evaluated by five panelists, all of them agreed that the product using material C of this example, the product of Example 1, and the product of this example It was judged that products using material B were superior in this order.
実施例 ３
豚肉及び鶏肉の計42部、分離大豆蛋白粉８部、
豚脂12部、水29部、及び少量の食塩・リン酸塩を
用いて混練した結着料を調製し、これに実施例１
と同じ繊維状蛋白12部を分散させ、この分散物40
部を、豚肉ブロツク40部及び実施例２で得た素材
C20部、豚脂及び牛脂の計７部、及び少量の澱
粉、調味料、香辛料と混合し、リテーナー成形
後、−30℃に凍結し、冷凍カツターで約１cmの厚
さにスライスし、包装して再び冷凍し、製品とし
た。このものを、解凍せずそのまま鉄板上で焼い
たところ、好ましい肉の風味も有している優れた
ステーキ様食品であつた。Example 3 A total of 42 parts of pork and chicken, 8 parts of isolated soy protein powder,
A binder was prepared by kneading 12 parts of pork fat, 29 parts of water, and a small amount of common salt/phosphate, and Example 1 was added to this.
Disperse 12 parts of the same fibrous protein as 40 parts of this dispersion.
40 parts of pork block and the material obtained in Example 2
Mixed with 20 parts of C, 7 parts of pork fat and beef tallow, and a small amount of starch, seasonings and spices, molded into retainers, frozen at -30℃, sliced into approximately 1cm thick pieces using a frozen cutter, and packaged. It was then frozen again and made into a product. When this product was grilled on an iron plate without being thawed, it was an excellent steak-like food that also had a desirable meaty flavor.
Claims (1)
駆体若しくは繊維状蛋白素材の熱可塑化物のいず
れかを塊状に成形して得た肉塊様蛋白素材、また
はこれと肉塊を、繊維状蛋白素材及び結着料と混
合成形することを特徴とする肉様食品の製造法。1 A meat loaf-like protein material obtained by molding either a fibrous protein precursor or a thermoplastic product of a fibrous protein material into a lump, which becomes fibrous when cooled and solidified, or this and meat lump into a fibrous protein material. A method for producing a meat-like food characterized by mixing and molding a protein material and a binder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1386784A JPS60156345A (en) | 1984-01-27 | 1984-01-27 | Production of meatlike food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1386784A JPS60156345A (en) | 1984-01-27 | 1984-01-27 | Production of meatlike food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60156345A JPS60156345A (en) | 1985-08-16 |
| JPH0331417B2 true JPH0331417B2 (en) | 1991-05-07 |
Family
ID=11845189
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1386784A Granted JPS60156345A (en) | 1984-01-27 | 1984-01-27 | Production of meatlike food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60156345A (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01165345A (en) * | 1987-12-22 | 1989-06-29 | Fuji Oil Co Ltd | Preparation of block of meat-like vegetable raw material |
| JP4840134B2 (en) * | 2006-12-28 | 2011-12-21 | 不二製油株式会社 | Manufacturing method of meat-like processed food |
| JP2010200627A (en) * | 2009-02-27 | 2010-09-16 | House Foods Corp | Pseudo meat food and method for producing the same |
| JP4958957B2 (en) * | 2009-09-30 | 2012-06-20 | ハウス食品株式会社 | Simulated meat food and method for producing the same |
| US9314045B2 (en) | 2011-03-23 | 2016-04-19 | House Foods Corporation | Meat-like foodstuff and method for producing the same |
| JP6989995B1 (en) | 2021-02-08 | 2022-01-12 | 株式会社晩聲社 | Manufacturing method of artificial meat food and artificial meat food |
| WO2023119204A1 (en) * | 2021-12-22 | 2023-06-29 | Massey University | Process for preparing hybrid meat analogue |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4880760A (en) * | 1972-02-01 | 1973-10-29 | ||
| JPS5025533A (en) * | 1973-07-10 | 1975-03-18 | ||
| JPS5444064A (en) * | 1977-09-10 | 1979-04-07 | Fuji Oil Co Ltd | Production of meat like fibrous lump |
-
1984
- 1984-01-27 JP JP1386784A patent/JPS60156345A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4880760A (en) * | 1972-02-01 | 1973-10-29 | ||
| JPS5025533A (en) * | 1973-07-10 | 1975-03-18 | ||
| JPS5444064A (en) * | 1977-09-10 | 1979-04-07 | Fuji Oil Co Ltd | Production of meat like fibrous lump |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60156345A (en) | 1985-08-16 |
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