JP4388060B2 - Meat substitute food material manufacturing method - Google Patents

Description

In particular, the present invention relates to a method for producing a meat substitute food material that can obtain the texture and taste of meat using konjac as a main material and is also good for health. The meat substitute food obtained by the method of the present invention can be cooked and eaten as it is, or can be added to other food materials and cooked.

Konjac has almost no nutritional components ingested by the body, but when eaten, it is said to be good for the body by discharging waste products in the body. Konjac is mainly composed of glucomannan, a type of dietary fiber, which is a dietary fiber that cannot be broken down by human digestive enzymes, which enters the intestine without being digested, absorbs moisture and swells, It has the effect of softening the stool during movement and improving the bowel movement. In addition, konjac is suitable for diet because it is low in calories, and glucomannan has an action of suppressing an increase in blood sugar level and lowering a cholesterol level, which is useful for improving diabetes and hypertension. In recent years, konjac has been widely sold as konjac jelly, konjac soup, etc., in addition to its use for normal cooking, so-called health food.

The present invention is intended to provide a method for producing a meat substitute food material that is good for health with a low calorie with a texture and taste of meat, with konjac having excellent efficacy as a main material, Conventionally, meat substitute foods using konjac having such a texture and taste of meat as a raw material have not been put to practical use, and even if retrospective searches of past patent documents are conducted, meat replacement using konjac as a raw material There is no prior art on food. And the following patent document 1 regarding the structure | tissue improvement composition for meat foods which aims at improving the structure | tissue of meat foods simply using dry konjac is known.

JP 2004-173585 A

As described above, conventionally, meat substitute foods containing konjac as the main material have not been put to practical use, and there has been a problem that effective use of konjac as a health food as a meat substitute food has not been achieved. .

Moreover, the thing of the said patent document 1 should just add the gelatinized material containing a dried konjac processed product to processed foods, such as a hamburger, meat dumpling, sausage, etc., using raw meat and ground fish meat as a raw material. Is related to tissue-improving compositions for meat foods that do not change the juicy texture such as fat and gravy of processed meat and fish meat, but the meat food itself is used, so the idea of meat substitute food There was a problem that there was no effect as a health food.

The present invention has been made to solve the above-mentioned problems, and the meat itself is not used at all, and konjac is a main ingredient, and is low in calories with the texture and taste of meat and good for health. It is intended to provide a method for producing a meat substitute food material.

In the present invention, after thawing frozen konjac, the moisture of the thawed konjac is removed by pressurization or the like, and the konjac 50% to 80% by weight of the main material having a water content of about 20% to 30%, Egg white or 5 to 30% by weight of whole egg is added and mixed, and stirred with a mixer to form a paste-like mixture. On the other hand, protein-based water-insoluble food powder or Flakes or the water-insoluble food as it is 2 wt% to 30 wt%, wheat flour 1 wt% to 10 wt%, and either consomme extract powder or beef extract powder 0.5 wt% to 3 wt% are added and mixed・ Means of stirring and manufacturing, or
After thawing the frozen konjac, the moisture of the thawed konjac is removed by pressurization or the like, and the konjac 50% to 80% by weight of the main material having a moisture content of about 20% to 30%, egg white or all Add 5% to 30% by weight of egg and stir in a mixer to make a paste-like mixture, while the paste-like mixture is mixed with protein-based water-insoluble food powder or flakes, or Means for producing a water-soluble food as it is by adding 2% to 30% by weight and adding 1% to 10% by weight of wheat flour with mixing and stirring;
By adopting any of the above, the above-mentioned problems were solved.

The meat substitute food material obtained by the invention of claim 1 uses konjac as a main ingredient without using meat at all, and this includes egg white or whole egg, flour, protein-based water-insoluble food powder or As flakes or water-insoluble foods are added as is, and consomme extract powder or beef extract powder and spices are added to produce meat substitute food materials with the texture and taste of meat. It is suitable for dietary foods and is useful as a so-called health food, and the protein components in the water-insoluble food are taken in between the konjac dietary fiber matrix and filled, making it suitable for meat. It is possible to obtain the texture and taste of meat.

In addition, the meat substitute food material obtained by the invention of claim 1 can be manufactured very easily by a food manufacturer, and a housewife who bought the manufactured meat substitute food material can cook very easily. Play.

Even if the meat substitute food material obtained by the invention of claim 2 is added to the ground meat such as beef, pork, chicken, etc., an appropriate amount is added and mixed to produce hamburger, meat dumpling, gyoza, croquette, mentakatsu, The taste is not inferior to hamburgers, meat dumplings, gyoza, croquettes, and chili cutlets made with meat, and the amount of meat used is reduced, so it is particularly useful as a diet food material.

Further, the meat substitute food material obtained by the invention of claim 2 can be manufactured very easily by a food manufacturer, and a housewife who has purchased the meat substitute food material added the material to ground meat. And has an excellent effect that it can be cooked very easily.

The best mode for carrying out the present invention will be described in detail. The present invention uses the konjac after thawing frozen konjac without using the meat itself as a main ingredient, and this includes egg white or whole egg, flour, protein-based water-insoluble food powder or flakes or water-insoluble. The present invention relates to a production method for producing a meat substitute food material having the texture and taste of meat by adding a consomme extract powder or beef extract powder and spices as it is, if necessary.

And, by adding other food ingredients to the meat substitute food material obtained by the invention of claim 1, for example, it can also be a meat substitute food such as hamburger pounding, pork cutlet cooking, fried chicken cooking, In addition, the meat substitute food material obtained by the invention of claim 2 is added to the minced meat, and the hamburger, meat dumpling, goyoza, croquette, munch cutlet, etc., which reduce the actual amount of meat used instead of the above-mentioned irresistible food It can also be.

Konjac, which is the main material of the present invention, is a food produced by adding water to a konjac powder and mixing it with lime milk, boiled and hardened. And the one made using the peeled powder of konnyaku is called white konnyaku, the one made using the powder with skin is called black konnyaku, and the one made into a plate is made of plate konjac. In addition, the thread-like material is called thread konjac. Any of these konjacs can be employed in the present invention.

In the present invention, the white konjac, black konjac, plate konjac, or thread konjac are used separately according to the application described in the examples described later, but all of the konjac is frozen in a freezer. Use frozen konjac. The reason why frozen konjac is used is that konjac is frozen and then thawed to release moisture, leaving almost only dietary fiber. The remaining dietary fiber provides elasticity like meat. The present invention manufactures a meat substitute food material that uses the elasticity of the dietary fiber to obtain the texture and taste of meat.

Egg whites or whole eggs and flour in other ingredients are all used in cooking, in a non-sticky state, to prevent separation and crumble, for use as a binder, ie a binder Is.

In addition, water-insoluble foods in other materials are protein-based dried foods such as koji and Takano tofu, or protein-based foods with high water content, such as okara, collagen and tofu. No water-insoluble food. Of these water-insoluble foods, dried foods such as koji and koya tofu are powdered or broken or crushed into flakes. Or tofu is used as it is because it has a high water content. These water-insoluble foods are filled with the protein component between the konjac dietary fiber matrix, and have an appropriate elasticity similar to meat, so that the texture and taste of meat can be obtained.

That is, according to the present invention, the protein component is taken in and filled between the konjac dietary fiber matrix to substitute the fibrous portion and the protein portion of the meat.

Still further, the consomme extract powder or beef extract powder and spices in other materials are used for seasoning to finish the meaty taste because each material basically has no taste. These are used only when necessary and may not be used.

Next, a method for producing a meat substitute food material using the materials having the above objects and functions will be described in the order of steps. In addition, the compounding ratio of each following material is a numerical value obtained by the present inventor from the viewpoint of texture and taste as a result of various tests.

First, thaw konjac frozen in a freezer for 1 day or longer. This thawing is
In addition to natural thawing, thawing by cooking with a microwave oven may be used. Next, after the thawed konjac is washed with water, it is pressurized or squeezed to sufficiently remove moisture and cut into dies. As a result of the experiment, the weight of konjac before thawing was 500 g, but when thawing and water was removed, the weight became about 100 g to 200 g. The moisture content of the konjac at this time was about 20% to 30%. In the present invention, it is not necessary to specifically limit, but it is recommended to use konjac having a moisture content of the above-mentioned degree.

Then, in the mixer, the konjac cut in the above-mentioned dice form is 50 wt% to 80 wt%, preferably 55 wt% to 75 wt%, particularly preferably 65 wt% to 70 wt%, and eggs (e.g. For high people, egg white only, other people are whole eggs) 5 wt% to 30 wt%, preferably 10 wt% to 25 wt%, particularly preferably 15 wt% to 20 wt% To a paste-like mixture. When the konjac and egg are put into a mixer and stirred, the dietary fiber of the konjac does not need to be particularly limited, but it is recommended that the konjac is preferably stirred to a length of 5 mm or less. .

After that, in a state where the konjac and eggs are in a paste-like mixture, it is taken out from the mixer and transferred to another container. In the paste-like mixture, the dried rice cake and Koya tofu are powdered or flakes. Okara with high moisture content, collagen or tofu is left as it is, and any one of the above water-insoluble foods is 2 to 30% by weight, preferably 4 to 25% by weight, particularly preferably 5% by weight. ~ 20 wt%, flour 1 wt% to 10 wt%, preferably 2 wt% to 8 wt%, particularly preferably 3 wt% to 7 wt%, and any one of consomme extract powder or beef extract powder 0.5% to 3% by weight, preferably 0.7% to 2.5% by weight, particularly preferably 1% to 2% by weight, and a small amount of salt, pepper, garlic, etc. Spices added by mixing, for example, sufficiently stirred to a meat substitute food material using a stirring means spatula. The properties of the obtained meat substitute food material are pasty.

The konjac dietary fiber is agitated to a length of 5 mm or less. The protein component is taken in and filled between the dietary fiber matrices, and elasticity similar to meat is obtained.

Then, another food material is further added to the pasty meat substitute food material to produce a hamburger-like, tonkatsu-like, and deep-fried meat substitute food. Alternatively, the meat substitute food material obtained by the method of the present invention can be added to minced meat to produce hamburger, meat dumplings, gyoza, croquettes, munch cuts, etc., instead of the above-mentioned mash foods.

Hereinafter, the example in the case of manufacturing a meat substitute food by adding various food ingredients to the meat substitute food material obtained by the production method of the present invention will be described.

[Chicken substitute food]
When making a chicken substitute, use white konjac and seasoning with chicken consomme extract powder as needed.
(1) Manufacture of fried chicken (a) When using Takano tofu <Material>
70% by weight of frozen konjac without water
Egg white 20% by weight
(If you don't care about cholesterol, 20% by weight of whole eggs)
Koya Tofu (Powdered or Flaked) 5% by weight
5% by weight of flour
Chicken consomme extract powder (if necessary) Small amount (Because chicken consomme extract powder is added in advance to the deep-fried chicken powder described below, the chicken consomme extract powder added in this example is for the purpose of thickening the taste. And so on when necessary.)
Salt and pepper (if necessary) A small amount or more is a material for chicken substitute food ingredients.

(B) When using firewood <Material>
80% by weight of frozen konjac without water
10% egg white
(For those who do not care about cholesterol, 10% by weight of total eggs)
麩 (powdered or flaky) 5% by weight
5% by weight of flour
Chicken consomme extract powder (if necessary) Small amount (Because chicken consomme extract powder is added in advance to the deep-fried chicken powder described below, the chicken consomme extract powder added in this example is for the purpose of thickening the taste. And so on when necessary.)
Salt and pepper (if necessary) More than a small amount are ingredients for chicken substitute food ingredients,
Deep-fried powder

(C) When using okara <Material>
60% by weight of white konjac frozen frozen konjac
Egg white 15% by weight
(If you don't care about cholesterol, whole egg 15% by weight)
Okara 21.5% by weight
3% by weight of flour
Chicken consomme extract powder 0.5% by weight
Salt and pepper (if necessary) A small amount or more is a material for chicken substitute food ingredients.

Production method of “fried chicken” using the materials (a) to (c) (1) Thaw konjac frozen for one day or more.
(2) Wash the thawed konjac lightly, then pressurize or squeeze out the water sufficiently.
(3) The thawing konjac from which the moisture has been removed is cut into dice.
(4) Put the dice-shaped thawing konjac and eggs into a mixer and stir well.
(5) Transfer the agitated material from a mixer to another container, and add the above-mentioned Takano tofu, rice cake, or okara, flour, and, if necessary, chicken consomme extract powder and mix. (If necessary, add a small amount of salt and pepper)
(6) Divide the product obtained in (5) as small as possible, sprinkle with deep-fried flour, and fry in oil.

[Pork substitute food]
(1) Tonkatsu-Modo Manufacturing <Material>
70% by weight of frozen konjac frozen konjac
Koji or Koya tofu (powdered or flaked) 3% by weight
5% by weight of flour
2% beef extract powder
Egg white 20% by weight
Garlic / salt / pepper A small amount of pork substitute food material, and sliced cheese breaded deep-fried oil

(2) Tonkatsu-Modo Manufacturing <Material>
Dehydrated plate konjac 57% by weight
Okara 25% by weight
5% by weight of flour
Beef extract powder 3% by weight
10% by weight of whole egg
Garlic / salt / pepper A small amount of pork substitute food material, and sliced cheese breaded deep-fried oil

Manufacturing method of “Tonka Madoki” using the above materials (1) Cutting the konjac from konjac into an appropriate size and freezing. (Preferably, slicing thinly makes it easier to remove moisture and finishes deliciously.)
(2) Thaw white konjac that has been frozen for more than 1 day.
(3) After thawed konjac is washed with water, pressurize or squeeze out the water sufficiently.
(4) The thawing konjac from which moisture has been removed is cut into dice.
(5) Put the above-mentioned dice-shaped thawed konjac and eggs into a mixer and stir well.
(6) Transfer the agitated material from the mixer to another container, and add flour, beef extract powder, garlic / salt / pepper, and mix with any of Takano tofu, rice cake, or okara.
(7) Divide the sliced cheese in half and sandwich the sliced cheese with the dough obtained from (6) above.
(8) After that, in the way of making ordinary tonkatsu, add flour, sometimes eggs, bread crumbs and fry in oil.

[Manufacture of beef substitutes]
(1) Manufacture of beef moroki <materials>
75% by weight of konjac frozen chilled blackboard
Salmon or Koya tofu (powdered or flaked) 4% by weight
Egg white 15% by weight
5% by weight of flour
Beef extract powder 1% by weight
Small amount of garlic, salt, pepper

(2) Manufacture of beef moroki <materials>
60% by weight of konjac frozen frozen blackboard
Okara 25% by weight
10% by weight of whole egg
3% by weight of flour
2% beef extract powder
Small amount of garlic, salt, pepper

The production methods (1) to (6) of “beef medallion” using the above materials are the same as those in Example 2.
(7) The obtained dough is thinly baked while being cast and cast in a frying pan in the manner of making a crepe.
(8) When it is baked, cut it into beef-like pieces by hand.
(9) After fried vegetables, add the shredded dough of (8) and season. However, unlike meat, the flavor is soaked so the seasoning should be diluted.

In each of the above embodiments, Takano tofu, rice bran, and okara are described as protein-based water-insoluble foods. However, in order to increase the protein content, collagen-based tofu and protein-based foods that are protein-based water-insoluble foods are used. Etc. can also be added.

In each of the above examples relating to the invention of claim 1, the consomme extract powder or beef extract powder and spices are used, but the meat substitute food of claim 2 of the present invention obtained without using them. Hamburg and meat dumplings are mixed with 20 to 80%, preferably 30 to 70%, particularly preferably 40 to 60% by weight of minced meat such as beef, pork and chicken. , Gyoza, croquette, and chili cutlet. is there.

Claims (2)

After thawing the frozen konjac, the moisture of the thawed konjac is removed by pressurization or the like, and the konjac 50% to 80% by weight of the main material having a moisture content of about 20% to 30%, egg white or all Add 5% to 30% by weight of egg and stir with a mixer to make a paste-like mixture, while the paste-like mixture is mixed with protein-based water-insoluble food powder or flakes, or Add 2 wt% to 30 wt% of the water-soluble food as it is, add 1 wt% to 10 wt% of flour, and add 0.5 wt% to 3 wt% of either consomme extract powder or beef extract powder and stir. A method for producing a meat substitute food material, characterized by producing. After thawing the frozen konjac, the moisture of the thawed konjac is removed by pressurization or the like, and the konjac 50% to 80% by weight of the main material having a moisture content of about 20% to 30%, egg white or all Add 5% to 30% by weight of egg and stir in a mixer to make a paste-like mixture, while the paste-like mixture is mixed with protein-based water-insoluble food powder or flakes, or A method for producing a meat-substituting food material, characterized in that 2% to 30% by weight of a water-soluble food and 1% to 10% by weight of wheat flour are added and mixed and stirred.