JPH0331418B2 - - Google Patents
Info
- Publication number
- JPH0331418B2 JPH0331418B2 JP59040983A JP4098384A JPH0331418B2 JP H0331418 B2 JPH0331418 B2 JP H0331418B2 JP 59040983 A JP59040983 A JP 59040983A JP 4098384 A JP4098384 A JP 4098384A JP H0331418 B2 JPH0331418 B2 JP H0331418B2
- Authority
- JP
- Japan
- Prior art keywords
- protein
- meat
- frying
- temperature
- fried
- 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
- 108090000623 proteins and genes Proteins 0.000 claims description 52
- 102000004169 proteins and genes Human genes 0.000 claims description 52
- 239000000463 material Substances 0.000 claims description 32
- 238000000034 method Methods 0.000 claims description 10
- 239000000853 adhesive Substances 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 5
- 230000014759 maintenance of location Effects 0.000 claims description 2
- 238000003672 processing method Methods 0.000 claims description 2
- 235000018102 proteins Nutrition 0.000 description 45
- 239000003921 oil Substances 0.000 description 19
- 235000019198 oils Nutrition 0.000 description 19
- 239000000796 flavoring agent Substances 0.000 description 13
- 235000019634 flavors Nutrition 0.000 description 13
- 239000003925 fat Substances 0.000 description 8
- 235000019197 fats Nutrition 0.000 description 8
- 238000010438 heat treatment Methods 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 101710172711 Structural protein Proteins 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 108091005899 fibrous proteins Proteins 0.000 description 6
- 102000034240 fibrous proteins Human genes 0.000 description 6
- 239000007787 solid Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 235000013330 chicken meat Nutrition 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 238000003505 heat denaturation Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
Description
本発明は加熱付着性肉様蛋白素材のフライ処理
加工法に関する。即ち、フライ中に散つたり、付
着することのないフライ加工法を提供するもので
ある。
（従来技術）
フライ処理の方法として、油脂、マーガリン、
バター等（以下油脂等という）を用いて炒めた
り、油中加熱する等、油脂等を媒体とした加熱処
理の方法が知られている。これらのフライ温度は
通常180℃程度が多く、150〜200℃が一般である。
（目的）
本発明者等は、肉様蛋白素材のフライ処理を検
討した。
本発明者等は、まず構造状蛋白に属する肉様蛋
白素材の加熱変性の十分な促進と油脂等の非水溶
性媒体の皮膜作用による効果を狙い、フライ処理
を検討した。
ところが、一般のフライ条件である180℃程度
の温度では、該肉様蛋白素材が、油中で散つた
り、フライヤーの金網に付着したり、互いに付着
しあい塊になる問題に遭遇した。
そこで、かかる問題の解決をすべく研究を進め
た結果、一度140℃以下の低い温度でフライした
後、140℃を越えてフライすれば、該肉様蛋白素
材が、油中で散つたり、フライヤーの金網に付着
したり、互いに付着しあい塊になることなくフラ
イできることを見出した。
一方、他の肉様蛋白素材である繊維状蛋白、組
織状蛋白についても同様の検討をした。この結果
繊維状蛋白は構造状蛋白と同様であつた。しか
し、組織状蛋白は、いきなり140℃をこえる温度
でフライしても付着する問題は少ない傾向にあつ
た。これは、組織状蛋白が通常水分の比較的少な
い状態で高温加圧加熱下に製造され、繊維状蛋
白、構造状蛋白のような水分の多い状態で製造さ
れるものに比べ、熱変性度が高いことに由来する
ものと推察した。
以上の知見により本発明を完成するに到つた。
（構成）
本発明は、(1)140℃を越えてフライした場合、
散つたり、フライヤーの金網等に付着したり、互
いに付着しあう加熱付着性肉様蛋白素材を100℃
を越え140℃以下の温度でフライ処理した後、140
℃を越えてフライ処理することを特徴とする肉様
蛋白素材の加工法である。
加熱付着性肉様蛋白素材とは、140℃を越えて
フライした場合、散つたり、フライヤーの金網等
に付着したり、互いに付着しあうものを言う。
加熱付着性肉様蛋白素材は、例えば、肉様蛋白
素材の内、繊維状蛋白、構造状蛋白、これらを加
工した蛋白（特に、蛋白、油脂及び水を主成分と
するエマルジヨンをもちいて肉様蛋白素材を結着
したもの）等が挙げられ、この蛋白材原は主とし
て、大豆蛋白等の油糧種子蛋白や小麦蛋白等の植
物性蛋白、魚肉蛋白、畜肉蛋白等の動物性蛋白
等、所謂熱凝固性蛋白を一種又は二種以上組み合
わせて用いたものである。繊維状蛋白、構造状蛋
白等は、通常含水状態で（多くの場合中性若しく
は酸性で）存在し、そのまま、或いはPH調整後の
フライ処理することができる。これらの肉様蛋白
素材は、調理や食品素材として用いる場合、肉片
的大きさ（一面の面積が0.25cm2以上、好ましくは
１cm2以上）を持つものが好ましく、例えば、蛋白
含有スラリーを加圧加熱して流動させた後流動路
から滞留域（流動路より広い断面積、流動路の方
向と交錯する向きの壁、及び出口を有している）
を通じて導出させることにより製造されるブロツ
ク肉様蛋白素材を挙げることができる。この場合
の蛋白含有スララーは、水分65〜95重量％（以下
％）（好ましくは65〜76％）、PH４〜６で、50％以
上（乾燥固形物）の蛋白原料を該スラリー乾燥固
形物中に含み、製造条件は105〜170℃（好ましく
は130〜160℃）の加圧加熱下に、流動路の断面積
の５倍以上の断面積の滞留域を通じて製造され
る。
フライ処理は、100℃を越え140℃以下の温度が
適当である。好ましくは110℃以上が適当である。
種々の加熱付着性肉様素材蛋白を、散つたり、金
網に付着したり、互いに付着することなくフライ
することができる。
いきなり140℃を越えて急激なフライ処理を行
うと、繊維状蛋白や構造状蛋白やこれらの加工蛋
白等の如き熱変性度の少ない蛋白素材は、水分の
多い状態で高温に加熱される為、蛋白が溶融し、
散つたり、金網に付着したり、互いに付着する弊
害を伴うものと推察される。
100℃を越え140℃以下の温度でフライ処理した
後、140℃を越えてフライ処理すると、もはや散
つたり、金網に付着したり、互いに付着すること
なくフライできる。
該蛋白素材は、加熱変性が一層進み強固な組織
になり、煮崩れしにくい、或いは、調味されてい
る場合味が抜け難い等の効果がもたらされる。
肉が140℃程度の低温でフライ処理しただけで
は味抜けが容易であつたり、油臭い等の点と比較
すると、これらの肉様蛋白素材に特徴的は現像
は、その原料や組織の違いに由来するものと推察
させる。
フライ処理に用いる油脂等は、特に限定するも
のでなく広く動植物食用油脂、これらの加工油
脂、Ｏ／Ｗエマルジヨン等公知のものを用いるこ
とができる。
フライ処理装置は、単槽、複槽、多段、連続等
の公知のフライヤーやその他公知のフライ装置を
用いることができる。多段、連続等のフライ装置
の場合、最初を100℃を越え140℃以下の低い温度
から徐々に段階的或いは連続的温度勾配をもたせ
てより高い温度にすることが好ましい。
（実施例）
以下実施例により本発明の実施態様を説明す
る。
実験例 １
（肉様蛋白素材Ａの製造法）
低変性脱脂大豆に10倍量の水を加え、蛋白質を
抽出して、オカラ成分を除き、塩酸を加えて生成
したカードを１回水洗し、脱水することにより、
固形物含量30％、固形物当たりの蛋白質含量92％
の酸沈澱カードを得た。この酸沈澱カードの固形
物100部、パーム油15部、ビーフエキス９部を混
合し、4Nの水酸化ナトリウムを用いてPH4.8に、
水道水を用いて水分を72％に調整して蛋白含有ス
ラリーを得た。これをパイプ熱交換機（内径４mm
φ、長さ24ｍ）に圧送し、155℃に加熱して、オ
リフイス（1.3mmφ）を介して、入り口の管径40
mmφ、出口の管径25mmφのＬ字型管の入り口に放
出し、内部で滞留を起こさせ、出口より20mmφ平
均×100mm平均の柔らかいブロツク状蛋白素材を
間歇的に得た。密な組織と肉的食感を有してい
た。これをＡとする。
（調味処理）
前記Ａを0.5％炭酸ナトリウム溶液を用いてPH
6.8に調整した後、食塩10部、砂糖40部、調味料
（醤油、MSG等）30部からなる調味液に２時間浸
漬し、味付けした。
前記味付けしたＡを次表−１に示す温度条件に
て、サラダ油を用いフライした。このときの風
味、食感、及びフライ後0.5％食塩水で２分間煮
た場合の味の抜け具合、金網等への付着具合等を
調べた。
The present invention relates to a method for frying a heat-adhesive meat-like protein material. That is, the present invention provides a frying method that does not cause particles to scatter or adhere to the fried food. (Prior art) As a frying method, oil, margarine,
Heat treatment methods using oil or fat as a medium are known, such as frying with butter or the like (hereinafter referred to as oil or fat, etc.) or heating in oil. The temperature for frying these foods is usually around 180°C, and generally 150-200°C. (Purpose) The present inventors investigated frying of meat-like protein materials. The present inventors first investigated frying treatment with the aim of sufficiently promoting heat denaturation of a meat-like protein material belonging to structural proteins and the effect of a film action of a water-insoluble medium such as oil or fat. However, at a temperature of about 180° C., which is the general frying condition, the meat-like protein material has encountered problems such as scattering in the oil, adhering to the wire gauze of the fryer, or adhering to each other and forming clumps. Therefore, as a result of conducting research to solve this problem, we found that if the meat-like protein material is fried at a low temperature below 140℃ and then fried at a temperature exceeding 140℃, the meat-like protein material will scatter in the oil. They discovered that they could be fried without sticking to the wire mesh of the fryer or sticking to each other and forming clumps. On the other hand, similar studies were conducted on other meat-like protein materials, such as fibrous protein and tissue protein. As a result, fibrous proteins were similar to structural proteins. However, textured proteins tended to have fewer adhesion problems even when fried at temperatures exceeding 140°C. This is because tissue proteins are usually produced under high temperature and pressure heating in a state with relatively little water content, and have a lower degree of thermal denaturation than fibrous proteins and structural proteins, which are produced in a state with a lot of water content. I surmised that this was due to the high price. Based on the above findings, we have completed the present invention. (Structure) The present invention provides: (1) When fried at a temperature exceeding 140°C,
Heat-adhesive meat-like protein materials that scatter, stick to fryer wire mesh, etc., or stick to each other are heated to 100°C.
After frying at a temperature exceeding 140℃ and below, 140℃
This is a processing method for meat-like protein materials that is characterized by frying at temperatures exceeding ℃. Heat-adhesive meat-like protein materials are those that scatter, stick to the wire mesh of the fryer, or stick to each other when fried at temperatures exceeding 140°C. Heat-adhesive meat-like protein materials include, for example, among meat-like protein materials, fibrous proteins, structural proteins, and proteins processed from these (in particular, meat-like protein materials using emulsions whose main components are protein, oil, fat, and water). These protein materials are mainly oilseed proteins such as soybean protein, vegetable proteins such as wheat protein, animal proteins such as fish meat protein, livestock protein, etc. It uses one type or a combination of two or more types of thermocoagulable proteins. Fibrous proteins, structural proteins, etc. usually exist in a water-containing state (often neutral or acidic) and can be fried as is or after adjusting the pH. When these meat-like protein materials are used for cooking or as food materials, they preferably have the size of a piece of meat (one side area of 0.25 cm 2 or more, preferably 1 cm 2 or more). For example, when a protein-containing slurry is pressed After heating and fluidizing, a stagnation area from the flow path (having a cross-sectional area larger than the flow path, a wall oriented to intersect with the direction of the flow path, and an outlet)
Examples include block meat-like protein materials produced by deriving the protein through the process. In this case, the protein-containing slurry has a water content of 65 to 95% by weight (hereinafter referred to as %) (preferably 65 to 76%), a pH of 4 to 6, and 50% or more (dry solids) of the protein raw material in the slurry dry solids. The manufacturing conditions include pressure and heating at 105 to 170°C (preferably 130 to 160°C) through a retention area with a cross-sectional area of 5 times or more the cross-sectional area of the flow path. For frying, a temperature of more than 100°C and less than 140°C is appropriate. Preferably, the temperature is 110°C or higher.
Various heat-adhesive meat-like protein proteins can be fried without scattering, adhering to wire mesh, or adhering to each other. If a sudden frying process is carried out at temperatures exceeding 140℃, protein materials with a low degree of thermal denaturation such as fibrous proteins, structural proteins, and these processed proteins will be heated to high temperatures with a high moisture content. The protein melts,
It is presumed that this causes the harmful effects of scattering, adhering to the wire mesh, or adhering to each other. After frying at a temperature above 100°C and below 140°C, if the food is fried at a temperature above 140°C, it can be fried without falling apart, sticking to the wire mesh, or sticking to each other. The protein material further undergoes heat denaturation and becomes a strong structure, which provides effects such as being less likely to fall apart when boiled, or having less flavor when seasoned. When meat is simply fried at a low temperature of around 140°C, it easily loses its flavor and produces an oily smell.The characteristic feature of these meat-like protein materials is that the development process is due to differences in their raw materials and structure. It is inferred that this is the origin. The fats and oils used in the frying process are not particularly limited, and a wide variety of known fats and oils such as edible fats and oils of animals and plants, processed fats and oils thereof, O/W emulsions, etc. can be used. As the frying device, known fryers such as single tank, double tank, multi-stage, continuous fryers, and other known frying devices can be used. In the case of a multi-stage or continuous frying device, it is preferable to start at a low temperature of more than 100°C and less than 140°C, and then gradually raise the temperature to a higher temperature by providing a stepwise or continuous temperature gradient. (Example) Embodiments of the present invention will be described below with reference to Examples. Experimental example 1 (Production method of meat-like protein material A) Add 10 times the amount of water to low-denatured defatted soybeans, extract the protein, remove okara ingredients, add hydrochloric acid and wash the resulting curd once with water, By dehydrating,
30% solids content, 92% protein content per solids
An acid precipitated card was obtained. Mix 100 parts of this acid-precipitated curd solid, 15 parts of palm oil, and 9 parts of beef extract, and adjust the pH to 4.8 using 4N sodium hydroxide.
A protein-containing slurry was obtained by adjusting the moisture content to 72% using tap water. This is a pipe heat exchanger (inner diameter 4mm
φ, length 24 m), heated to 155°C, and passed through an orifice (1.3 mm φ) to a pipe with an inlet diameter of 40 m.
The solution was discharged into the entrance of an L-shaped tube with an outlet diameter of 25 mm, and was allowed to stagnate inside, to intermittently obtain a soft block-shaped protein material having an average diameter of 20 mm and a diameter of 100 mm from the outlet. It had a dense structure and a meaty texture. Let this be A. (Seasoning treatment) PH the above A using 0.5% sodium carbonate solution.
After adjusting the temperature to 6.8, it was immersed for 2 hours in a seasoning liquid consisting of 10 parts of table salt, 40 parts of sugar, and 30 parts of seasoning (soy sauce, MSG, etc.) to be seasoned. The seasoned A was fried using salad oil under the temperature conditions shown in Table 1 below. At this time, the flavor and texture, how well the taste came out when boiled for 2 minutes in 0.5% saline solution after frying, and how well it adhered to wire mesh etc. were examined.
【表】
○は風味良好、食感はしつかりした食感にな
る、味抜けなしを意味する。
△は風味的に若干油臭いか、やや焦げかけた感
じになる、食感が若干いか又は組織が粗くなる、
若干味が抜けることを意味する。
×は味抜けが見られることを意味する。
（表−２についても同様）
150℃以上では、油中で散つたり、フライヤー
の金網に付着したり、互いに付着する現象がみら
れた。180℃以上では焦げかけた香ばしい風味が
発生した。
140℃以下の温度で、徐々にフライすることに
より、水分蒸散の同時に加熱蛋白凝固作用、油に
よる皮膜形成作用等が相乗的に作用し、味抜けし
難い肉様蛋白素材を得ることができたものと推察
した。
比較例 １
市販豚肉、とり肉を実施例１と同様にしてフラ
イ処理した。結果を次表−２に示す。
肉の場合、肉様蛋白素材とは対称に180℃未満
の温度では風味的に油つぽさが残つたり、食感が
柔らかい、味抜けが起きやすい等の傾向を示し
た。高温フライ程良好な傾向を示した。[Table] ○ means good flavor, firm texture, and no loss of flavor. △: The flavor is slightly oily or slightly burnt, and the texture is slightly rough or the texture is coarse.
This means that the taste will be a little off. × means that the taste is lost. (The same applies to Table 2) At temperatures above 150°C, phenomena such as scattering in oil, adhering to the wire mesh of the fryer, and adhering to each other were observed. At temperatures above 180°C, a burnt and fragrant flavor occurred. By gradually frying at a temperature of 140℃ or less, water evaporates, the protein coagulation effect of heating, the film formation effect of oil, etc. work synergistically, making it possible to obtain a meat-like protein material that does not easily lose its flavor. I guessed that. Comparative Example 1 Commercially available pork and chicken meat were fried in the same manner as in Example 1. The results are shown in Table 2 below. In the case of meat, in contrast to meat-like protein materials, at temperatures below 180°C, the flavor tends to remain oily, the texture is soft, and the flavor tends to be lost. The higher the temperature of frying, the better the results showed.
【表】
実施例 １
実験例１と同様にして得た、味付けしたＡをま
ず125℃で徐々に1.5分フライした後、更に180℃
で１分フライした。
180℃でも実施例１に見られたような付着現象
はなく、組織の強固な、味抜けし難い肉様蛋白素
材が得られた。
これは、急激な180℃の油加熱と異なり、125℃
の温度で油加熱することにより、肉様蛋白素材内
部の水分が蒸散することに伴い、その組織が強固
なものになり、180℃に油加熱されても蛋白の溶
融現象がもたらされることなく、その組織はさら
に硬さを増し、内部にしつかり調味成分を固定
し、油皮膜形成作用とあいまつて苛酷な調理条件
でも味が容易に抜け出さない効果をもたらしたも
のと推察した。
応用例 １
シチユウ料理に、市販豚肉、鶏肉、実験例１と
同様同様にして得た味付けしたＡ（１とする）、実
施例１と同様にして得た味付けしたＡ（２とする）
を用いてみた。２が最も煮崩れ少なく、味抜けも
少なく、次いで１が、むしろ市販豚肉、鶏肉より
煮崩れ、味抜けの点で優れていた。
（効果）
以上詳述したように、本発明により、加熱付着
性肉様蛋白素材のフライ処理加工法が可能になつ
たものである。[Table] Example 1 Seasoned A obtained in the same manner as Experimental Example 1 was first gradually fried at 125°C for 1.5 minutes, and then further fried at 180°C.
I fried it for 1 minute. Even at 180°C, there was no adhesion phenomenon like that seen in Example 1, and a meat-like protein material with a strong structure and a taste that did not easily come off was obtained. This is different from rapid oil heating to 180℃, which is heated to 125℃.
By heating oil at a temperature of 180°C, the moisture inside the meat-like protein material evaporates, making its structure stronger, and even when heated in oil to 180°C, the protein does not melt. It is assumed that this structure becomes even harder, fixing the seasoning components inside, and that this, combined with the oil film formation effect, prevents the flavor from escaping easily even under harsh cooking conditions. Application example 1 For meat dishes, commercially available pork, chicken, seasoned A obtained in the same manner as in Experimental Example 1 (referred to as 1), seasoned A obtained in the same manner as in Example 1 (referred to as 2)
I tried using No. 2 was the least likely to crumble when boiled and had the least loss of flavor, followed by No. 1, which was better than commercially available pork and chicken in terms of breaking down and losing flavor. (Effects) As detailed above, the present invention has made it possible to perform a frying process for a heat-adhesive meat-like protein material.
Claims (1)
フライヤーの金網等に付着したり、互いに付着し
あう加熱付着性肉様蛋白素材を100℃を越え140℃
以下の温度でフライ処理した後、140℃を越えて
フライ処理することを特徴とする肉様蛋白素材の
加工法。 ２ 140℃を越えてフライした場合、散つたり、
フライヤーの金網等に付着したり、互いに付着し
あう加熱付着性肉様蛋白素材が、蛋白含有スラリ
ーを加圧加熱して流動させた後流動路から滞留域
（流動路より広い断面積、流動路の方向と交錯す
る向きの壁、及び出口を有している）を通じて導
出することによつて製造されるブロツク肉様蛋白
素材である特許請求の範囲第１項記載の加工法。[Claims] 1. When fried at a temperature exceeding 140°C, the
Heat-adhesive meat-like protein materials that adhere to fryer wire mesh, etc. or to each other at temperatures exceeding 100℃ and 140℃
A method for processing a meat-like protein material, which is characterized by frying at a temperature below and then frying at a temperature exceeding 140°C. 2 If you fry it at a temperature exceeding 140℃, it may scatter or
The heat-adhesive meat-like protein material that adheres to the wire mesh of the fryer or to each other is transferred from the flow path to the retention area (a cross-sectional area larger than the flow path, after the protein-containing slurry is heated under pressure and flowed) 2. The processing method according to claim 1, wherein the block meat-like protein material is produced by introducing the block meat-like protein material through a wall having an orientation that intersects with the direction of the block, and an outlet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4098384A JPS60184357A (en) | 1984-03-02 | 1984-03-02 | Processing of meat-like protein raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4098384A JPS60184357A (en) | 1984-03-02 | 1984-03-02 | Processing of meat-like protein raw material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60184357A JPS60184357A (en) | 1985-09-19 |
| JPH0331418B2 true JPH0331418B2 (en) | 1991-05-07 |
Family
ID=12595662
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4098384A Granted JPS60184357A (en) | 1984-03-02 | 1984-03-02 | Processing of meat-like protein raw material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60184357A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS548738A (en) * | 1977-06-20 | 1979-01-23 | Showa Sangiyou Kk | Production of protein food |
| JPS5940983A (en) * | 1982-08-31 | 1984-03-06 | ヤマハ発動機株式会社 | Windshield device of motorcycle, etc. |
-
1984
- 1984-03-02 JP JP4098384A patent/JPS60184357A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS548738A (en) * | 1977-06-20 | 1979-01-23 | Showa Sangiyou Kk | Production of protein food |
| JPS5940983A (en) * | 1982-08-31 | 1984-03-06 | ヤマハ発動機株式会社 | Windshield device of motorcycle, etc. |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60184357A (en) | 1985-09-19 |
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