JPS60203146A - Prevention of water separation from meat food - Google Patents
Prevention of water separation from meat foodInfo
- Publication number
- JPS60203146A JPS60203146A JP6169584A JP6169584A JPS60203146A JP S60203146 A JPS60203146 A JP S60203146A JP 6169584 A JP6169584 A JP 6169584A JP 6169584 A JP6169584 A JP 6169584A JP S60203146 A JPS60203146 A JP S60203146A
- Authority
- JP
- Japan
- Prior art keywords
- water
- starch
- protein
- meat
- oil
- 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.)
- Pending
Links
Abstract
Description
【発明の詳細な説明】
4〈発明は、1!屓11状蛋白を含量J[る肉(Jばl
晶の離水11)j +l°刀法に関するらのである。[Detailed Description of the Invention] 4. The invention is as follows: 1! Meat containing 11-like protein (Jbal)
Crystal's Risui 11) j +l° This is about the method of swordsmanship.
肉様食品の製造方法については、種々の方法が提案され
ている。、 ′l、’tに、近年天然&+肉のft感に
1以たちのか開発されている。このような製造法の一例
として、わ1(柑状蛋白を入熱の脂身と酷飢する高油脂
含II巨マルノヨン及び卵蛋1′l、孔蛋白、小麦蛋白
、M 7 f ン’−’r(’)粘着rI!I ト共ニ
61) ”C= ] 、’(5′Cて成)(す加熱rる
方法か提案されている(特開昭58−121759号公
報記載)。Various methods have been proposed for producing meat-like foods. ,'l,'t, In recent years, natural & + meat has been developed to improve its texture. As an example of such a production method, 1' (high oil and fat content in which citrus protein is heated with fat and starved) and egg protein 1'l, hole protein, wheat protein, M7 f n'-' A heating method has been proposed (described in JP-A-58-121759).
しかし、このようにして得られる肉様食品は、これを構
成する繊維状蛋白が製品の約56%を占め、しかもその
水分含量が8()%近くに達針る。However, in the meat-like food obtained in this way, the fibrous protein constituting it accounts for about 56% of the product, and the water content reaches nearly 8%.
従って、冷凍保存時はともかく、IO’C前後でに期冷
蔵保存を要する一般の流通段階においては8(1水現象
を起し、商品イメージが、としく低下するという問題が
あった。Therefore, apart from during frozen storage, during the general distribution stage where refrigerated storage is required before and after IO'C, there is a problem in that the 8 (1 water) phenomenon occurs and the product image is severely degraded.
本発明はかかる問題を解消するためになされたちので、
肉様食品の風味、舌ざわり等の食感を損うことなく肉様
食品の離水を防止し、これによって長期保存かできる方
法を提供することを目的とする。The present invention was made to solve this problem, so
To provide a method for preventing syneresis of meat-like foods without impairing texture such as flavor and texture of the meat-like foods, and thereby allowing long-term preservation.
本発明者らは種々の)h19粉類につい′〔繊維状蛋白
を用いた肉様食品との組み合せを種々栓口した結果、小
麦澱粉および/または部分加水分解澱粉と組み合わせた
と外に特に離水防止に筺れた効果かあることを知見した
。The present inventors tested various combinations of h19 flours with meat-like foods using fibrous proteins, and found that combinations with wheat starch and/or partially hydrolyzed starch particularly prevent syneresis. It was found that there were some effects.
本発明はかかる知見に基いてなさjしたものて゛、その
特徴とするところは、繊維状蛋白および結イ゛1剖を含
む混合物を成型加熱し′Cなる肉様食品において、該肉
様食品にλ・jして3〜10重量%の小麦澱粉もよぴ/
または部分加水分解澱粉を用いる点にある。The present invention has been made based on such knowledge, and is characterized by a meat-like food prepared by molding and heating a mixture containing fibrous protein and fibrous protein. λ・j and 3 to 10% wheat starch by weight/
Alternatively, partially hydrolyzed starch is used.
繊維状蛋白とは植物蛋白含有物質を水と混練し、加熱状
態でせん断応力を加え′ζ配向ぜしめ、これを11イ繊
し′ζ111られたちの、蛋白のアルカリ溶i1kを酸
・ll1l i疑固1111j 11 ’・・紡糸11
位を通し′(吐出させて繊維を形成さ11−たもの、蛋
白刃;r、 !、:tスラリーを熱交換器を通して加熱
し、オリフィスを通し゛ζ吐出せしめ、蛋白(哉畠1を
回収し′ζ1)られなものなどをいう。特に、本発明t
y> gll水防止力注力法熱加圧押出(穴を用いて繊
、i11状蛋白を10る方法に有用である。 結7j剤
としては、通常食用に使用されているものでよ(、卵蛋
白、乳蛋白(カゼイン、カゼインソーブ等)、大豆蛋白
、小麦蛋白、ゼラチン、コラーゲン、ilh肉蛋白、魚
肉すり身等の蛋白、ガム質(グアーガム、キサンタンガ
ム、カラギーナン等)、澱粉等をあげることかできる。Fibrous protein is made by kneading a plant protein-containing substance with water, applying shear stress under heating to make it oriented in the ζ orientation, and making it into 11 fibers. Suspicion 1111j 11 '...Spinning 11
The slurry is heated through a heat exchanger and discharged through an orifice to collect the protein (Yabatake 1). ζ1) It refers to things that are caused by the present invention.
y> gll water-preventing force focusing method heat-pressure extrusion (useful for the method of forming fibers and I11-like proteins using holes). Examples include protein, milk protein (casein, caseinsorb, etc.), soybean protein, wheat protein, gelatin, collagen, ILH meat protein, protein such as minced fish meat, gums (guar gum, xanthan gum, carrageenan, etc.), starch, etc. .
さらに好ましくは、卵1゛1、澱粉、油脂および水を乳
化させた乳化物か本発明に用いる結着剤として適してい
る。More preferably, an emulsion of egg 1/1, starch, oil and water is suitable as the binder for use in the present invention.
更に、繊維状蛋白質と結着剤に0/W型エマルジヨンを
加えることかでき、その配合割合は最終製品の重量に基
づいて5〜50%か適当である。Furthermore, an O/W type emulsion can be added to the fibrous protein and the binder, and the blending ratio is suitably 5 to 50% based on the weight of the final product.
特(へ特開昭58 12]759号に記載されている圧
針11離油率15%以」−を有し、蛋白、油脂および水
を主成分とし、その重量組成比がa:b:c”1ニア・
−4C1: 1−20である高油脂含有0/W型エマル
ションを用いたときに、1(I水防止に陵れた効果を示
す。The pressure needle 11 described in JP-A-58-12-759 has an oil separation rate of 15% or more, and contains protein, oil, and water as main components, with a weight composition ratio of a:b:c. “1 Near
-4C1: When a high oil/fat content O/W type emulsion with a rating of 1-20 is used, it shows an effect superior to 1 (I) in preventing water.
次に、繊維状蛋白、結着剤および○/W型エマルジョン
の混合方法は、市販のミキサー、ニーグーMを使用して
行うことができる。Next, the fibrous protein, the binder, and the O/W type emulsion can be mixed using a commercially available mixer, Niegoo M.
小麦澱粉の使用量は、肉様食品を11η成する繊維状蛋
白および結着剤の含量やこれらの構成成分によっても異
なるか゛、肉様食品製品中3〜10重量%、特に食感の
うえからは4〜6重量%とするのか好ましい。3%より
少ない範囲では目的とする離水防止効果を達成すること
が困11tであり、また10%を越えると粘りが強く餅
状となる。The amount of wheat starch used varies depending on the content of the fibrous protein and binder that make up the meat-like food and these constituent components, but it is 3 to 10% by weight in the meat-like food product, especially considering the texture. is preferably 4 to 6% by weight. If it is less than 3%, it will be difficult to achieve the desired syneresis prevention effect, and if it exceeds 10%, it will become sticky and cake-like.
小麦澱粉を用いるには、1−め卵]″1、油脂及び水と
共にホモジナイザー、フードカッター等を用いて乳化さ
せ、5−の乳化物を前記繊維状蛋白と共に混練し、加熱
成型する方法、前記繊維状蛋白に小麦澱粉を加えた後結
着剤を加え、混練後加熱成型する方法などを採用するこ
とかできる。なお、この71比物には、肉様食品として
所望の風味を刊けるため、各種フレーバー、エキス、調
味料を添加することもある。In order to use wheat starch, 1. A method of emulsifying it with oil and fat and water using a homogenizer, a food cutter, etc., and 5. kneading the emulsion with the fibrous protein and heat molding. It is possible to adopt a method such as adding wheat starch to fibrous protein, adding a binder, kneading, and then heat-molding.In addition, this 71-ratio product is used in order to give the desired flavor as a meat-like food. , various flavors, extracts, and seasonings may be added.
また、本発明で用いる部分加水分解澱粉とは、澱粉を水
に15〜5()%濃度で懸濁させ、α−アミラーゼ等の
酵素を加えた後、5・〜30分の時間をかけて55°C
からマ0°Cまで加熱腰更に5・〜20分の時間をかけ
て70°Cから100 ’Cまで加熱後5〜20分保持
し、DE値で5〜25まで加水分解した後濃縮したもの
あるいは乾燥して粉末化したものをいう。In addition, the partially hydrolyzed starch used in the present invention is made by suspending starch in water at a concentration of 15 to 5%, adding an enzyme such as α-amylase, and then suspending it for 5 to 30 minutes. 55°C
After heating from 70°C to 100'C for 5-20 minutes, the product was hydrolyzed to a DE value of 5-25 and then concentrated. Or it can be dried and powdered.
部分加水分解澱粉の使用量は、肉様食品を構成する繊維
状蛋白および結着剤の含量やこれらの構成成分によって
も異なるか、粉末の場合肉様食品「F1a・〜10重量
%、好ましくは4・−6重量%である。The amount of partially hydrolyzed starch to be used may vary depending on the content of fibrous protein and binder constituting the meat-like food and these constituent components. It is 4.-6% by weight.
次に、本発明を実施例により真木的に説明する。Next, the present invention will be explained in detail with reference to Examples.
実施例1
脱脂大豆粉4.20 g、小麦グルテンIi!flB、
水4008を用いて水性混合物を調製した。実験用押出
ti(]−、/ D = 25、内径3 (l mm、
ノズル;シートダイ20 ++unX 2 ++unX
11) Oman )を用い、ト記混合物を処理した
。なお、押出(幾の操作条1′1は次の通りであった。Example 1 4.20 g defatted soybean flour, wheat gluten Ii! flB,
An aqueous mixture was prepared using Water 4008. Experimental extrusion ti(]-, /D = 25, internal diameter 3 (l mm,
Nozzle; sheet die 20 ++unX 2 ++unX
11) Oman) was used to treat the above mixture. In addition, the extrusion process (1'1) was as follows.
押出(幾温J庭;原料投入l]近辺 ’、i (1’C
中央端 ] 4 (1’C
吐出端近辺 120 ’(:1
スクリユ一回転数: 4 U rlllll押出磯に混
合物を投入したところ良く配向した繊細性のあるシート
状物を得た。このものを水和させた後、解繊ローラによ
り解繊して繊維状蛋白を得た。Extrusion (Ikuon J Garden; Raw material input l) Near ', i (1'C
Center end] 4 (1'C Near discharge end 120' (: 1 Number of revolutions per screw: 4 U rllllllll) When the mixture was put into the extrusion mill, a well-oriented and delicate sheet-like material was obtained. After the mixture was softened, the mixture was defibrated using a defibrating roller to obtain a fibrous protein.
次に、分離大豆蛋白26g、豚脂コラーゲン120g、
水140g及びコーン油460.を7−1”カッターに
入れ、3,0旧1 rlunで20分間カツテングして
乳化させ0/W型エマルジ゛ヨンを調製した。Next, 26g of isolated soybean protein, 120g of pork fat collagen,
140g water and 460g corn oil. was placed in a 7-1" cutter and emulsified by cutting for 20 minutes at a 3.0-1 rrun to prepare a 0/W type emulsion.
1し、れなエマルジョンをホバートミキサーに入れ、さ
らにコーン油460Bを270 rlnoで撹拌下ゆっ
くり加えたところ1指身仙食晶素祠が1uられな。1. When I put the emulsion into a Hobart mixer and slowly added corn oil 460B under stirring at 270 ml, 1 u of the 1-finger sacrificial crystal material was obtained.
別に、卵1127 (、lH1小麦澱粉4. l) 1
.1 g、コーン1lll 5°7()8、ビーフェキ
スi (11,1g、水51) (18をフードカンタ
−に入れ、] 、’ 51.11’) rlllllで
10分間乳化させ乳化物を111だ。Separately, eggs 1127 (, lH1 wheat starch 4. l) 1
.. 1g, 1lll of corn 5°7()8, Beefex I (11.1g, water 51) (Put 18 in a food canter, ], '51.11') Emulsify with rllllll for 10 minutes and boil the emulsion to 111. .
次に、j:jられた繊細状蛋白6 o 1.)8に赤色
色素18、水] 1.) +、1εを加え、さらに[1
記の乳化物200ε、脂I様食品素祠1旧塊を混合し、
型に入れ+ 1111 ’Cで/[l1分間加熱した。Next, j: j delicate protein 6 o 1. ) 8, red pigment 18, water] 1. ) +, 1ε, and further [1
Mix 200ε of the above emulsion and 1 old lump of fat I-like food grain,
Place in a mold and heat at +1111'C for 1 minute.
(lられた肉様食品は外観はミートローフ(コ゛2であ
り、食感は繊訛性に冨み、ツユーシー感のある風味のす
ぐれたものであった。(The meat-like food that was prepared had the appearance of a meatloaf (2), and the texture was rich and delicate, with an excellent succulent flavor.
第1図は小麦澱粉を用いない場合の肉(,1良晶中の水
分含11)と離水率との関係を示1グラフC゛あっ′ζ
、水分含11:、か:(6%以Fでは離水率は零となる
が、このように水分含量か低下すると、製品のしっとり
とした感じや舌ざわりか低下して食感か悪くなるため、
却って商品価値か低下する。Figure 1 shows the relationship between meat (moisture content in 1 starch: 11) and water separation rate when wheat starch is not used.
, Moisture content 11:, ka: (At 6% F or higher, the water separation rate becomes zero, but if the moisture content decreases in this way, the moist feeling and texture of the product will decrease and the texture will deteriorate.
On the contrary, the product value will decline.
かくして得られた肉様食品と、上記小麦)殿粉の代わり
に馬鈴薯)殿粉を使用して同様に製造した肉イ、美食品
の11)’C及び34℃での保存試験を行なったところ
、第2図及び第3し1のような結果か1:j−られた。Storage tests were conducted at 11)'C and 34°C for the meat-like food thus obtained and the meat-like food produced in the same manner using potato starch instead of the above wheat starch. , the results shown in Figures 2 and 3 were obtained.
図から明らかなように、本発明の小麦澱粉を使j1ルた
ものは、11) ’C111011間及び:)・1°C
1341」間で離水率か、それぞれ(32iiへ11.
25、+1.33〜0.35の安定した状態を示したの
に月し、馬鈴又)殿粉では、いずれもfl、!J%以ト
であって、しかも次第に増力1ける傾向を示し、著しい
差異のあることが明らかとなった。As is clear from the figure, the wheat starch of the present invention has a temperature between 11)'C111011 and :)・1°C.
1341'', respectively (11 to 32ii).
25, showed a stable condition of +1.33 to 0.35, but for potato starch, fl,! J% and moreover, it showed a tendency for the power to gradually increase by 1, and it became clear that there was a significant difference.
実施例2
実施例1と同様な方法で、小麦澱粉の池に種/lの澱粉
、蛋白および高分子−物質を用い保(r’VIを検討し
た。Example 2 In the same manner as in Example 1, retention (r'VI) was investigated using seeds/l of starch, protein and polymer substances in a wheat starch pond.
表1はこれらのものを3・1°Cで玉1−1保(rした
ときの畠11水率を示したものである。Table 1 shows the water content of these materials when heated at 3.1°C.
表1
馬鈴苫Hyp2粉 :(、l tl、7°7 ×小麦り
1ull’9 :(、l (,1,4,1(1)ノド麦
−j1ン本分 4 、 ’i t、l 、 :(!’)
、 t(夛((多11名′i殿粉 :(、l tl]
!−+ X乙比)殿粉 :(、l 11.!if) X
j盟几、殿I’rf 、’L l 2.S 7 XXう
1翔1蛋白 1.ン 11.!;り X・il: 1l
tr入1.殿粉 1.2 tl、1i−1xx表1から
明らかなよ・)に、小麦)殿粉が最ち離水1;h止効果
が高く、しかも製品中の含量か大きい程I離水;(゛が
小さくなった1、
)、、2は1.記小麦澱粉を旧の高分子物質であるゼラ
チ/、寒入、ソバ粉で1と組合せて用いたときの高11
A(十を示したもので・ある1、その結果、小麦澱粉と
ゼラチン、マンナンとの組合せは、それぞれ前水率か高
いうえに製品が全体として柔らかくふっくらとして畜肉
の有する弾力性が失われ食感が悪くなった。また、小麦
澱粉と寒天、そば粉及びパン粉との組合せでは81[水
車が低下するものの、ばろつく、もろくなる、粘りがで
てくる等のためやはり食感か損われた。Table 1 Potato Hyp2 powder: (, l tl, 7°7 × wheat flour 1 ull'9: (, l (, 1, 4, 1 (1) Nodomagi-j1 4, ' it, l , :(!')
, t(夛((多11名'i starch :(,l tl)
! -+ X ratio) Starch: (, l 11.!if)
I'rf, 'L l 2. S 7 XX U1 Sho 1 Protein 1. 11. ! ;ri X・il: 1l
1 with tr. Starch 1.2 tl, 1i-1xx It is clear from Table 1 that wheat starch has the highest anti-repellent effect, and the higher the content in the product, the more effective it is. The smaller 1, ),,2 becomes 1. High 11 when wheat starch is used in combination with the old polymer substances gelatin, agar, and buckwheat flour.
As a result, the combination of wheat starch, gelatin, and mannan each has a high moisture content, and the product is soft and fluffy as a whole, losing the elasticity of meat and making it edible. In addition, the combination of wheat starch, agar, buckwheat flour, and bread crumbs resulted in a reduction of 81 [waterwheels], but the texture was still impaired as the texture became crumbly, brittle, and sticky. .
このように、小麦澱粉は離水率及び食感の点から結着剤
として最も優れていることかわかった。Thus, wheat starch was found to be the most excellent binder in terms of water separation rate and texture.
実施例3
卵白2”tug、大豆油430g、ビーフェキス50g
、水600gを7−ドカツターに入れ、3 (、l l
)(、) rlnnで10分間乳化させ、乳化物を得た
。Example 3 Egg white 2” tug, soybean oil 430g, Beefex 50g
, put 600g of water into a 7-doctor, and add 3 (, l l
)(,) rlnn for 10 minutes to obtain an emulsion.
する部分加水分解澱粉(DE=6)513gを加え、ホ
バー)ミキサーで1分混合し、繊維の表面に均一に分散
吸着させた。更に、上記の乳化物を25()8混合し、
レトルトパウチに入れ、120 ’Cで4分間加熱し、
肉様食品を得た。513 g of partially hydrolyzed starch (DE=6) was added and mixed for 1 minute using a hover mixer to uniformly disperse and adsorb onto the surface of the fibers. Furthermore, 25 ()8 of the above emulsion was mixed,
Place in a retort pouch and heat at 120'C for 4 minutes.
Meat-like food was obtained.
かくして4uられた肉様食品を実施例2と11旧、しの
保17試験に供した処、保存11;jの前水率はl)、
2!j%、保存後の前水率は1,1.32%で肉眼的に
も離水けほとんどなく、著しい効果か認められた。The meat-like foods prepared in this manner were subjected to the tests of Examples 2 and 11 and 17, and the pre-water ratio of storage 11;j was 1),
2! j%, and the prewater ratio after storage was 1.1.32%, with almost no syneresis visible to the naked eye, and a remarkable effect was observed.
第1図は肉様食品中の水分含電と離水率との関係を示す
グラフ、f52図及び第3図はいずれも本発明に係る肉
様食品の保存日数と離水率との関係を示すグラフであっ
て、tjS2図および第3図中0印は小麦澱粉、[−1
印は馬鈴又澱粉を用いたものを示1゜
4、j !!’l出願人
味の素株式会社
味の素ジ−エフプロティン株式会社
第1図
製品水分含量(olo)
イ呆 イト 日 W!i(日)Fig. 1 is a graph showing the relationship between water charge content and water separation rate in meat-like foods, and Figure f52 and Fig. 3 are graphs showing the relationship between storage days and water separation rate of meat-like foods according to the present invention. The 0 mark in tjS2 and Figure 3 indicates wheat starch, [-1
The mark indicates one using potato starch. 1゜4,j! ! Applicant: Ajinomoto Co., Ltd. Ajinomoto GF Protein Co., Ltd. Figure 1 Product moisture content (olo) i (Japanese)
Claims (1)
ζなる肉様食品ににいて、該肉]」1食品に月して;)
・l tl I’l’Lf’lλ2の小麦)殿粉によび
/または部分加水分j1ζ1)殿粉を用いることを特徴
とする11旧玉食品の1111水11Jj市ツノ法1、A mixture containing a fibrous protein and a binding agent is molded and heated to form a meat-like food product, and the meat is prepared into one food product.
・l tl I'l'Lf'lλ2 wheat) 11 Old Tam Foods 1111 Water 11 Jj City Tsuno method 1, characterized by using starch and/or partially hydrolyzed j1ζ1) starch
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP6169584A JPS60203146A (en) | 1984-03-29 | 1984-03-29 | Prevention of water separation from meat food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP6169584A JPS60203146A (en) | 1984-03-29 | 1984-03-29 | Prevention of water separation from meat food |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS60203146A true JPS60203146A (en) | 1985-10-14 |
Family
ID=13178639
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP6169584A Pending JPS60203146A (en) | 1984-03-29 | 1984-03-29 | Prevention of water separation from meat food |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS60203146A (en) |
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1984
- 1984-03-29 JP JP6169584A patent/JPS60203146A/en active Pending
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