JPS60203146A - Prevention of water separation from meat food - Google Patents

Abstract

PURPOSE:A specific amount of wheat starch and partially hydrolyzed starch are added to a mixture of fibrous protein and a binder, formed and heated to enable the product to be stored for a long period of time, because the meat-like product is prevented from causing water separation without any adverse effect on its texture. CONSTITUTION:A mixture of (A) fibrous protein with (B) a binder is combined with (C) wheat flour (which may be previously emulsified together with albumen, fat and oil and water) and/or partially hydrolyzed starch (which is formed by suspending starch in water, adding an enzyme and hydrolyzing under heating until the DE value reaches 5-25 and concentrating the hydrolyzate) by 3- 10wt%, preferably 4-6%, when necessary, (D) O/W type emulsion is added. Then, they are kneaded, heated and molded to prevent water separation. It is preferred to use, as component A, the product obtained by kneading vegetable protein with water, orienting by extrusion and beating the fibers; as component B, an emulsion from albumen, starch, fat and oil and water and, as component D, an emulsion of high lipid content consisting of protein, fat and oil and water.

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.

【図面の簡単な説明】[Brief explanation of drawings]

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)

【特許請求の範囲】[Claims] 繊組状蛋白および結λ′ｉ剤を含む混合物を成型加熱し
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