JPS5854785B2 - Manufacturing method of linear condensed food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing linear food products containing animal and vegetable proteins and fats as main components, which can be eaten as is or used as cooking materials.

Conventionally, as a method for producing linear bundled foods, there has been a wet method in which a raw material mainly consisting of protein components is treated with an alkali and then discharged into an acid bath to form a linear product, which is then bundled.

However, the linear condensed food made by this method contains a large amount of protein but has a low fat component, and because the fat component and acid react in an acid bath, it has poor viscoelasticity and is difficult to form into a homogeneous linear shape. It is difficult to maintain the product's shape, texture,
There were problems with flavor etc.

Another method is disclosed in Japanese Patent Publication No. 52-43902 and Japanese Patent Publication No. 54-18345, in which egg white is heated to a temperature of about 100°C or lower to coagulate, and this is formed into a plurality of threads, and the thread-like group is formed at a temperature of about 115°C or higher. A production method in which protein raw materials are mixed with water and extruded through a plurality of pores to a temperature of 145 to 155 °C has been proposed.

These manufacturing methods require about 10% of the raw materials mainly consisting of high protein components.
Because it is heated to 15°C or higher, protein components undergo excessive thermal denaturation, and oil and fat components separate, resulting in a coarse structure and weak viscoelasticity, making it difficult to aggregate. there were.

Therefore, the obtained product lacks a meat-like fiber texture, and since the ingredients are concentrated in protein, it lacks flavor.
It could not be eaten as is, and its use was limited to cooking ingredients.

The inventors of the present application have completed the present invention through intensive research in order to eliminate the above-mentioned drawbacks, and the purpose is to homogenize raw materials mainly composed of protein and fat to have a meat-like texture. To provide an industrially advantageous method for obtaining a linear concentrated food product with excellent flavor.

Further objects and advantages will become apparent from the description below.

The above-mentioned object of the present invention is to provide a method for producing a plurality of linear condensed foods whose main components are animal and vegetable proteins and fats.
Raw materials containing 5 to 45 weight pounds of protein and 20 to 35 weight weight of fat as main components are heated and kneaded at a temperature of 50 to 100°C to gradually heat-denature the protein components.
This is achieved by extruding the obtained dough through a plurality of molding holes to form a plurality of linear objects, and then converging the linear objects.

Embodiments of the present invention will be described in detail below.

The main raw materials used in the linear concentrated food of the present invention are animals and plants containing protein components and/or fat components, and the raw materials containing peripheral components include meat such as animals, birds, fish, shellfish, etc. Examples include natural products such as milk, and processed meat products and dairy products.

Specific examples of dairy products include cheese, yogurt, powdered milk, and condensed milk.

Further, examples of animal materials containing a large amount of protein components include egg white, milk protein, casein, gelatin, etc., and examples of vegetable materials include soybean, wheat, etc.

Furthermore, animal raw materials containing large amounts of fat components include:
Butter, beef tallow, pig intestines, etc. are used as vegetable raw materials such as soybeans,
Examples include oils and fats produced from rapeseed, sesame, safflower, coconut, palm, cacao, etc.

In addition to these main raw materials, edible starches such as corn starch and potato starch, emulsifiers such as monoglycerides, polyphosphates, and lecithin, thickeners, flavoring agents, etc. may be added as necessary. good.

For each of the above-mentioned raw materials, the blended raw materials and their ratios are selected and adjusted as appropriate depending on the product, and a homogeneous mixed dough is obtained.

The mixed dough contains 35-45% protein and 20-35% protein by weight.
It is necessary to contain a large amount of fat by weight, and the water content is preferably adjusted to 30 to 45 weight.

If the content of the protein component is below the above range, the protein component dispersed in the structure of the mixed and kneaded dough will be in a sparse state, so even if the protein component hardens due to heat denaturation, the effect on the structure will be reduced. Therefore, the linear products formed from the pores become soft, and the product obtained by collecting and drying these products tends to have poor shape retention and a texture lacking in meat-like fiber texture, which is not preferable.

On the other hand, if the content of protein components exceeds the above range, the protein components in the tissue will be excessive and will be strongly affected by heat denaturation, resulting in the formed linear objects becoming stiff and the dried products made by focusing them. It is not suitable because it has a hard texture and is difficult to tear.

In addition, if the content of the fat component is below the above range, the fat component dispersed in the structure of the kneaded dough will be in a sparse state, making it difficult for the effect of the fat component to be expressed, and the viscosity of the dough will decrease. If it is too strong, the formed linear objects tend to stick to each other, and the product obtained by gathering and drying these objects tends to have poor tearability and poor texture.

On the other hand, if the content of the fat component exceeds the above range, free oil will be generated in the structure of the dough, resulting in a soft dough with weak binding power, and linear objects will have poor shape retention and will be difficult to bundle. Products containing these ingredients have a weak texture and are poor in flavor and shape retention.

In addition, when the moisture content is adjusted to 30 to 45% by weight, the moisture in the mixed and kneaded dough structure is uniformly dispersed, resulting in moderate viscosity and good shape retention. Since it is less likely to adhere to equipment that comes into contact with it during the process, productivity, shape retention, tearability, texture, and flavor are improved.

Another feature of the present invention is that raw materials containing protein and fat adjusted to the above-mentioned blending ratio as main components and moisture-adjusted are heated to 50 to 100°C.
The process involves heating, mixing, and kneading at a temperature of 200 to 3000 ml, which prevents the separation of fat components and gradually and sufficiently heat-denatures protein components, resulting in a texture with good viscoelasticity and excellent flavor. It is possible to produce a uniform linear condensed food product having the following characteristics.

The raw materials are mixed and kneaded to form a homogeneous dough, and the heating temperature during mixing and kneading is preferably adjusted to 50 to 100°C.

If the temperature of the dough falls below the above range, the thermal denaturation of the protein components contained therein will not be sufficiently promoted, and it will be difficult to form a linear product with appropriate hardness when molded, which will impair the texture of the product. .

In addition, if the temperature of the dough exceeds the above temperature, the protein component will undergo rapid thermal denaturation and become excessively hardened, resulting in a linear substance with poor texture.Also, the fat component will separate within the tissue, resulting in a homogeneous texture. There is a tendency that it becomes difficult to obtain a suitable organization.

At this time, it is better to set the temperature during kneading to 60 to 100°C, which is slightly higher than the temperature during mixing.By increasing the temperature during kneading, the thermal denaturation of the protein components is gradually and sufficiently prevented. There are benefits to be gained.

The dough that has been heated, mixed and kneaded is extruded through the forming holes of a forming member having a large number of small holes, and is formed into continuous linear objects. Then,
The result is a linear product with good thickness and texture.

Subsequently, these linear objects are bundled into a linear bundled food product.

By converging the linear materials in this way, appropriate voids are formed between each dough, and the synergistic effect of the voids and the hardness of the linear materials creates a linear product with a meat-like texture. Concentrated food is obtained.

Further, the shape of the molding hole may be various shapes such as circular, rectangular, star-shaped, curved, etc., but is not particularly limited.

Examples of these molded members include flat plates or nets with a large number of small holes pierced through them.

Furthermore, it is common for the extruded linear objects to be converged in a straight line, but if they are condensed in a spiral shape, the voids formed in the linear objects become dog-shaped, resulting in a linear condensed food with a good texture. It is advantageous.

The group of linear objects pressed out from the plurality of forming holes of the forming member is then forced out and passed through the focusing hole of the focusing member in an aligned state in the focusing step, and the linear objects are joined to each other and the cross-sectional shape of the focusing hole is changed. It becomes a linear condensed food with a shape depending on the shape.

It is preferable that the focusing hole has a structure in which the diameter is substantially reduced along the passing direction, since this allows for good insertion of the group of wire objects and securely joins each of the dough objects, and the size thereof is particularly limited. It is not limited and may be selected as appropriate.

In addition, linear focused foods can be made into various shapes such as cylindrical, prismatic, irregularly shaped, flat, curved, spiral, etc. by changing the shapes of forming holes and focusing holes. I can do it.

At this time, it is preferable for the texture to form an appropriate amount of voids.

In addition to using the above-mentioned focusing member, linear food products can be condensed by pressing a group of linear objects extruded from forming holes with a rotary mold along the longitudinal direction, so that they can be continuously formed into various shapes. Since the texture of the linear food can be made uniform or dense, it has the advantage that it can have multiple textures or be visually interesting.

In the above-mentioned heating, mixing, and kneading step, mixing and kneading may be performed as separate steps or may be performed continuously in the same step, and may be appropriately selected as required.

The obtained linear food product is cut into desired dimensions before or after the drying process, but it is preferable to cut it before the drying process because drying can be carried out effectively.

The moisture content after drying is preferably 10 to 25 parts by weight, more preferably 12 to 23 parts by weight.

In this way, it will have appropriate elasticity and will not be damaged.
Even if you eat S as it is, it will not stick to your teeth and will give you a meat-like texture.
During cooking, the product does not lose its shape even when roasted or boiled, has excellent tearability in the direction of alignment of linear objects, and does not deform or mold during storage.

However, the moisture content may be outside this range by enclosing an oxygen absorber or nitrogen gas during packaging, or vacuum packaging.

For drying, any heating method such as hot air, infrared rays, or electromagnetic waves can be selected.

When the dried product has an apparent density of about 1.04 to 1.18 g/i, it retains the voids appropriately, giving it a meat-like fiber feel, good shape retention, and effective drying. It has the advantage that it can be eaten as is, and cooking can be done in a short time because the heat effectively penetrates inside.

As described above, the method of the present invention produces a moderate meat-like food by mixing and kneading food materials mainly consisting of animal and vegetable protein components and fat components at a predetermined temperature and bringing the protein components into an optimal heat denatured state. By creating a textured structure, making it linear, and then joining the linear objects together, it has a uniform shape and quality, and can be eaten as is or used as a cooking material. , it has become possible to obtain a linear condensed food that exhibits excellent nutritional value, texture, and flavor and can withstand long-term storage.

The present invention will be explained in detail below with reference to Examples.

In the examples, "parts" means "parts by weight" and "φ" means "parts by weight."

In addition, the product was evaluated by the following methods such as alignment state, tear test, sensory test, and image generation test.

(1) Aligned condition The external appearance of the 30 products and the interior of the 30 products cut in the alignment direction of the linear objects were observed, and those with approximately 60% or more parallel alignment were evaluated as good, and the others were evaluated as poor.

However, even if the alignment was about 60% or more, if it included extreme intersections, it was judged as defective.

(2) Tear test diameter approximately 71! Tear 20 iE products in the alignment direction of the linear objects, count the number of divisions, and score 4 points for 6 or more divisions, and 4 points for 6 or more divisions.
5 divisions were evaluated as 3 points, 2 to 3 divisions were evaluated as 2 points and 1 point that could not be divided, and the number was recorded.

In addition, the average evaluation score was calculated using the following formula.

(3) Sensory test A panel of 20 people ate the product with a diameter of approximately 77n7IL and evaluated the texture and flavor.
It was expressed as 3 points, average 3 points, 2 bad points, and 1 bad point, and the number of people who scored them was recorded.

The average evaluation score was calculated using the following formula.

(4) Mold generation test Each of the above 50 products was sealed in an airtight bag made of aluminum foil and polyethylene and left in a constant temperature and humidity room set at 27 ± 2°C. I checked to see if it existed.

Example 1 500 parts of Samso cheese containing 41 parts of moisture, 32 parts of protein, and 25 parts of fat, 65 parts of milk protein powder, 20 parts of egg white powder, 70 parts of shortening, 15 parts of sugar, and 1 part of salt were prepared in advance. In a warm mixer for about 25 minutes, 2Or
, p, and m rotations to obtain a homogeneous mixed dough with a product temperature of 67°C.

Next, the mixed dough was fed into an extruder whose temperature was adjusted in advance, and kneaded for about 3 seconds at a rotation speed of 12 Or, p, m to form a kneaded dough with a product temperature of 72°C, and an extrusion pressure of 25 to 30 kg/d. While extruding at a temperature of 70° C. from a molding member having a large number of forming holes of 0.4 md, the food was converged by a converging member having converging holes of about 7 mw in diameter provided on the outside of the molding member to obtain a linear condensed food product.

Subsequently, the linear food bundle was cut into lengths of 5 cIft, and then dried in a hot air dryer at a temperature of 45°C with a flow of 5 m/sec of hot air until the moisture content reached 19 yen and the apparent density was 1.
．． 12g of product was obtained.

This product had a uniform shape and quality, and had an excellent texture and flavor whether eaten as is or when cooked.

The results are shown in Table 1 as Invention Example 1.

Next, using the raw materials listed in Table 1 as the main raw materials, the same operations as above were performed to obtain linear condensed food products.The results are summarized as Invention Examples 2 to 4 and Comparative Examples 1 to 6. It is shown in Table 1.

The linear condensed food products of Examples 1 to 4 of the present invention and Comparative Examples 1 to 6 were tested based on the above test method, and the results are shown in Table 2.

As is clear from Table 2, Examples 1 to 4 of the present invention are Comparative Example 1
It showed superior results in each test compared to Samples 6 to 6, and had superiority that was not reflected in the evaluation scores, especially in terms of nutritional value, taste balance, etc., which are important in foods.

On the other hand, Comparative Examples 1 to 6 showed an overall low rating, and in particular Comparative Example 5, the majority of the ingredients were egg white, and
In Comparative Example 6, the majority of the raw materials were soybean products, so both had poor texture and flavor due to excessive protein components.

Example 2 Various linear concentrated foods were obtained in the same manner as in Example 1 except that the main raw materials were changed as shown in Table 3 and the ratio of protein component to fat component was changed.

The results are shown in Tables 3 and 4. As is clear from Tables 3 and 4 above, preferable results were obtained when the raw material composition satisfying the constituent requirements of the present invention contained 35 to 45 weight φ of protein and 20 to 35 weight φ of fat as main components.

*Example 3 The same procedure as in Example 1 was carried out except that the temperature of the mixed and kneaded dough was changed as shown in Table 5, and the results were summarized in Table 5.
Shown in the table.

As is clear from the table above, the temperature of the mixed kneaded dough is 50-1
The temperature is preferably 00°C.

Example 4 The same procedure as in Example 1 was carried out except that the cross-sectional area of the forming hole for forming the mixed kneaded dough into a linear object was changed as shown in Table 6, and the results are shown in Table 6. It was shown to.

As is clear from the above table, the cross-sectional area of the molded hole is 0.1 to 0.
At 6 mA, a good linear product was obtained.

Example 5 Medium In Example 1, the apparent density of the linear concentrated food was
The same procedure as in Example 1 was carried out except for the changes shown in the table, and the results are shown in Table 7.

As is clear from the table above, the group of linear objects is focused and the apparent density is 1.
．． 04 to 1.1897 cd, a good linear condensed food product was obtained.

Claims (1)

[Scope of Claims] 1. A method for producing a plurality of linear condensed food products whose main components are animal and vegetable proteins and fats, wherein the main ingredients are 35 to 45% protein by weight and 20 to 35% fat by weight. After heating and kneading the raw materials contained at a temperature of 50 to 100°C to gradually heat-denature the protein component, the obtained dough is extruded through a plurality of forming holes to form a plurality of linear products, A method for producing a linear condensed food product, which comprises condensing the group of linear objects. 2 Claim 1 in which the raw materials are cheese and beef powder
2. Method for producing linear condensed foods as described in Section 1. 3. The method for producing a linear condensed food according to claim 1, wherein the moisture content of the raw materials is 30 to 45% by weight. 4. The method for producing a linear food bundle according to claim 1, wherein the temperature of the dough during extrusion is 60 to 100°C. 5. The method for producing a linear food bundle according to claim 1, wherein the cross-sectional area of the forming holes is 0.1 to 0.6 mm2. 6 The apparent density of linear concentrated food is 1.04 to 1.1 s g
/air, a method for producing a linear condensed food according to claim 1. γ The method for producing a linear condensed food according to claim 1, wherein the linear condensed food has a spiral shape.