JPS60156345A - Production of meatlike food - Google Patents

Abstract

PURPOSE:To obtain a meatlike food having a texture and sense of eating resembling those particularly of a slice of meat such as beefsteak meat, by molding a precursor of a fibrous protein or a thermally plasticized fibrous protein material into a lump form, mixing the resultant lump meatlike protein material alone or further lumps of meat with a fibrous protein material and a binder, and molding the resultant mixture. CONSTITUTION:Either one of a precursor for a fibrous protein to be a fibrous form on cooling and coagulating or a thermally plasticized fibrous protein material is molded into a lump form to give a lump meatlike protein material, which is alone or together with lumps of meat prepared as the first raw material. In this case, the lumps of meat have almost >=1cm<2> size, and optimally the ratio between the lump meatlike protein material and the lumps of meat is 2:8- 8:2 (expressed in terms of wet materials). The above-mentioned first raw material is mixed with a fibrous protein material and a binder, e.g. a commercially available meat binder, and molded to give the aimed steak meatlike food having the above-mentioned characteristics.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a meat-like food, particularly a meat-like food that closely resembles the structure and texture of a single piece of meat such as steak meat.

Meat, especially for steaks, is generally expensive because only a small amount can be obtained from living organisms. For this reason, conventionally, products such as steak scraps, thigh meat, ground meat, meat finely divided into fibers, etc., were formed into steak shapes with or without binders, that is, products called "yose steak". is being manufactured. On the other hand, some kinds of meatloaf-like protein materials have been developed, but because they undergo a heating process during their manufacturing process, they usually lack the binding properties that raw meat has, so they have to be "bundled" together. If you try to mold it into a steak-like shape, a relatively large amount of binder is required, and the lumpy part and the binder part give a strange feeling, resulting in a texture and structure that does not resemble a single piece of meat. It is also possible to increase the size of the meat loaf-like protein material in the manufacturing process and suddenly produce it into the size of a single piece of meat (for example, Japanese Patent Application Laid-Open No. 54-44064). The structure and texture of the product tended to be too fibrous, and it was often too tough to be used as a steak, so it could only be used for cutlet-like purposes.

The present inventor investigated a method of obtaining a meat-like food comparable to a single piece of meat such as steak using a protein material, and found that it is important that the density of the fibrous structure is appropriately distributed. For this purpose, they discovered that a method of using a specific meatloaf-like protein material in combination with a fibrous protein material and a binder is effective, and completed this invention. This invention is
A meat loaf-like protein material obtained by molding either a fibrous protein precursor or a thermoplasticized fibrous protein material into a lump, which becomes fibrous when cooled and coagulated, or the meat lump together with the fibrous protein precursor is used as a fibrous protein material. This is a method for producing meat-like foods that basically involves mixing and molding materials and binders.

That is, the first raw material used in this invention is a meatloaf-like protein obtained by molding into a lump either a fibrous protein precursor that becomes fibrous when cooled and solidified, or a thermoplasticized fibrous protein material. It is the raw material or meat lump, which is the material for the dense fibrous structure in the product. The size of the meat lump-like protein material or the "lump" in the meat lump is approximately l in cross section in a wet state.
It is better to have a size of 1 cm square or more, but it is a size of several cm square or less that is comparable to the size of a single piece of meat. If the size of the "clumps" is too small, the bite as a single piece of meat will be weak as a whole. Meat chunks may or may not be used, but from the standpoint of cost and flavor, the ratio of meat chunk-like protein material to meat chunks (wet equivalent) should be 2 = 8 to 8.
:2 is optimal.

A method for producing a meatloaf-like protein material by molding a fibrous protein precursor that becomes fibrous when cooled and solidified is disclosed in Japanese Patent Application Laid-open No. 54-4.
Examples include the methods described in No. 4064 and Japanese Patent Application No. 196427/1983. The former method is a continuous method in which a protein slurry is heated and fluidized, released into a mist by the force of the fluidization, and deposited before the fibrous material is cooled and solidified to form a mass. , the latter exemplary method also relates to a continuous method of agglomerating the protein slurry by heating it to flow, but before releasing it, reducing the momentum of the flow and directing it through a retention region, whereas the latter method is similar to the former method. It can be said that this is a method of agglomerating fluids earlier than the above method, and the earlier the agglomeration is, the denser and softer the texture can be. An example of a method for molding a thermoplastic fibrous protein into a lump is a method in which multiple fibrous protein materials are pressed between heated plates. It requires more force, and the fibers are stronger but feel rougher. As far as the present inventor has investigated the protein material used in the present invention, the method described in Japanese Patent Application No. 57-196427 has shown the best results among the above-mentioned methods.

The unpublished method can be summarized as follows.

That is, the protein raw materials used are oilseed proteins such as soybeans, cottonseeds, and peanuts, or those containing these as main ingredients in combination with proteins such as wheat protein, milk protein, meat protein, and seafood protein. , saccharides, fats and oils, seasonings, colorants, etc. can be included in the slurry, and it is preferable that the protein content in the solid matter of the protein-containing slurry is 50% by weight or more. The amount of water in the protein-containing slurry is 65-95% by weight, preferably 68-73% by weight.
Weight%. Further, the pH of the protein-containing slurry is preferably slightly higher than the fi range including the isoelectric point of the protein, that is, for example, in the case of soybean protein, the pH is preferably in the range of 4 to 6.5. Examples of devices for applying pressure and heating to flow include indirect heating devices such as pumps and coil heaters, bow cheetahs, and direct heating devices such as Nijiefuku; in short, any device that can heat under pressure and has a flow path is sufficient. . Heating temperature is 105~170℃, preferably 130~
The temperature is 160°C. The retention zone has a cross section wider than the flow path, a wall oriented to intersect the flow path, and an outlet. The pressurized and heated fluid of the protein-containing slurry reaches the retention area, hits the wall, and stagnates, causing a pressure drop and temperature drop in a space with a wider cross section than the flow path, and becomes fibrous, but not yet completely solidified.
The fibrous material or its precursor converges or intertwines to form a lump, and is pushed by the discharged matter successively coming out of the flow path and the steam generated at the same time, and is led out from the outlet continuously or intermittently. The cross-sectional area of the retention area is preferably at least 5 times the cross-sectional area of the flow path, and the walls in the retention area that are oriented to intersect with the direction of the flow path should be connected at an angle to the exit direction of the flow path, or For example, it may be made into a cylindrical body having a bent portion such as an L-shape or a spiral shape, or it may be provided with a hinge-like lid that can be reopened. Normally, temperature adjustment of the retention area is not required, but heating or cooling may be carried out as appropriate depending on the length, cross-sectional area, outside temperature, etc. of the retention area. The size of the outlet is preferably slightly narrower or equal to the cross section on the flow path side. Further, an orifice may be provided between the flow path and the retention area. The derived meat-like fiber mass is as it is or about 1
It is cut into any size having a cross section of cm square or more, and is used in the present invention after being subjected to pH treatment, seasoning, heating in oil, etc., if necessary.

The second and third raw materials used in this invention are a fibrous protein material and a binder, and together with the first raw material, they contribute to providing an appropriate density window to the resulting structure. In other words, if only the first ingredient is used, the whole product will be too uniform, and in some cases, the texture will be too strong, making it difficult to make it look and feel like steak.
In addition, when this is "bound" using a binder, lumpy parts and homogeneous parts with no structure are observed in the appearance and cross section of the product, and the texture is different from that of a single piece of meat-like product. become the property of Because there is a portion of the meatloaf-like protein material and a portion in which the fibrous protein is moderately dispersed in the binder, the above-mentioned discomfort is not felt, and the texture and texture are as slumped as inside.

The fibrous protein material may be manufactured by any method, but it may be similar to the raw material fibrous protein material used for manufacturing the meatloaf-like protein material or the precursor of the fibrous protein that becomes fibrous when cooled and coagulated. By using the fibrous protein material produced through the steps described above, more preferable results can be obtained, probably because the structures of the meatloaf-like protein material and the fibrous protein material become similar. For example, in the case of a meat loaf-like protein material produced by the method described in JP-A No. 54-44064 and Japanese Patent Application No. 57-196427, as exemplified above, It is preferable to obtain a fibrous protein material by the method described in Japanese Patent No. 180157/1982, which involves heating and fluidizing a protein slurry.

The fibrous protein material is preferably used in an amount of 5% or more, preferably 10 to 50% (wet weight ratio), based on the binder. The presence of fibrous protein has the effect of reducing the discomfort between the binding agent and the meatloaf-like protein material and increasing the amount of binding agent used.

The binding agent is necessary to bind the meat loaf-like protein material and the fibrous protein material by giving an appropriate density window. It is usually selected from a range of 20 to 200% based on the similar protein material. Known binders can be used, including commercially available so-called meat binders, meat/fish meat paste, soybean protein, water-containing pastes such as egg whites, and emulsions of these with oils and fats added. It's okay.

The above-mentioned mixture of raw materials may be formed by any method such as compression molding using a retainer or filling molding using a tray.If it contains raw meat chunks, it may include a step of freezing and slicing the molded product. is preferred. Usually, heating is applied to stabilize the molded state, but it is not necessarily necessary to heat the product if the product is in a frozen state or if the consumer can heat the entire container.

The meat-like food obtained in this way can be used as a steak-like food, but it can also be used as a cutlet-like food in which hunter is strung and fried. There is no problem in using it for this purpose.

This invention will be explained below with reference to Examples.

Example 1 A curd soluble in an aqueous solvent was extracted from low-denatured defatted soybeans, and the resulting curd was washed and dehydrated with water to obtain a curd with a pl+ of 5.0, a solid content of 20%, and a protein to solid ratio of 93%. A protein slurry was obtained. This protein slurry was fed into a heat exchanger with an inner diameter of 4+ and a steam pressure of 5 kg/cJG.
+i, a coiled tube with a length of 17 m is heated and flowed at a flow rate of 3 m/s, and a mist is released into the atmosphere from the tip of the coil with a cross section of l im x 5 in. The product temperature at the coil outlet is 120
°C), 3cm/15cm from the tip of the coil.
When deposited on a wire mesh belt moving in seconds, an endless fiber mass was obtained, which was divided into 5 x 10 cm and 5 cm thick.
It was cut into mm pieces, immersed in a seasoning liquid containing sodium carbonate (hereinafter referred to as material A), and then baked on an iron plate (comparison A).

Further, the above material A was further cut into a size of 2 x 1 cm and a thickness of 5 mm, and this was mixed with 60 parts of ground pork, 10 parts of isolated soybean protein powder, 30 parts of water, and 5 parts of seasoning. Mix with dye at a ratio of 6:4 and form a retainer at 80°.
It was heated at C for 60 minutes, then sliced into 5-thick pieces and grilled on a griddle (comparison B).

In addition, 30 parts of a commercially available fibrous protein material ("Fuji Pure 5T"; sold by Fujiburina Protein; prepared by pressurizing and heating a protein-containing slurry to make it flow),
Canting was mixed into 105 parts of the binder having the above composition, and this was mixed with the above material A at a ratio of 6:4, and retainer molding, heating, slicing, and baking were performed in the same manner (product of this example).

Among the above, Comparative A had an appearance in which the fibrous structure was too obvious, and the texture was a little too hard compared to steak meat, and could hardly be described as steak-like in terms of both appearance and texture. Although the appearance of Comparison B was better than Comparison A, the texture and cross-sectional appearance had an odd feeling of homogeneous parts and lumpy parts, and the product of this example was significantly superior as a steak-like food. . In the sensory evaluation by five panelists, all of them agreed that the product of this example and the comparative B
, Comparison A was judged to be superior in this order.

Example 2 The same fibrous protein material as in Example 1 was immersed in a seasoning solution containing sodium carbonate, and then placed between iron plates heated to 200°C to fuse the fibers together and form them into a plate shape. did. Cut this into a size of 2cm x 1cm x 5 fins Material B)
, and mixed with a binder and fibrous protein, heated, shaped, sliced, and baked in the same manner as in Example 1.

In addition, the curd produced by extracting the aqueous solvent soluble material from low-denatured defatted soybeans and adding acid is washed and dehydrated to reduce the solid content to 3.
0%, the ratio of protein to solid matter is 92%, and for 100 parts of this curd solid matter, 10 parts of oil and fat, 10 parts of pregelatinized starch
A protein slurry with a pl+4.8 and a solids content of 28% was obtained. This protein slurry was supplied into a heat exchanger with a steam pressure of 5 kg/C♂G, an inner diameter of 4 m+i,
A coiled tube with a length of 24 m is heated and flowed at a flow rate of 1 m/s to create a retention area (the retention area is the inside of a cylindrical part with an inner diameter of 11 parts and a length of 50 mm with the bottom sealed and the pond bottom open. The outlet of the heating flow path, that is, the tip of the coil opens on the circumferential side near the bottomed side of the cylindrical part and connects with the retention area) to reduce the flow velocity, A rod-shaped protein material with a diameter of about 10 + U was continuously led out through this. This was cut into 2 cm lengths, immersed in a seasoning liquid containing sodium carbonate, and then heated in oil at 120°C (hereinafter referred to as material C). This material B was mixed with a binder and fibrous protein in the same manner as in Example 1, and heated, shaped, sliced, and baked.

Both baked products could be described as steak-like, but those using material A had a slightly stronger texture and the inside of the block was somewhat sparse, while those using material B had
Although the fiber texture was weak, the internal structure gave a firm internal texture, and the latter was considerably better as a steak-like food. When the product of Example 1 and the two products of this example were sensory evaluated by five panelists, all of them agreed that the product using material C of this example, the product of Example 1, and this example Products using material B were judged to be superior in this order.

Example 3 Total of 42 parts of pork and chicken, 8 parts of isolated soy protein powder, 1 part of swelling
A binder was prepared by kneading 2 parts of water, 29 parts of water, and a small amount of salt/phosphate, and 12 parts of the same fibrous protein as in Example 1 was dispersed therein, and 40 parts of this dispersion was mixed with 40 parts of the pork block, 20 parts of the material C obtained in Example 2, a total of 7 parts of swelling and beef tallow, and a small amount of starch, seasonings, and spices were mixed, formed into a retainer, frozen at -30°C, and cut into a frozen cutter. The slices were then sliced into approximately 1 cm thick pieces, packaged, and frozen again to produce a product.

When I grilled this on a hot iron plate without thawing it,
It was an excellent steak-like food that also had a pleasant meaty flavor.

Patent applicant: Fuji Oil Co., Ltd. Agent Patent Attorney Kiyoshi Kadowaki

Claims (1)

[Claims] (11 A meat loaf-like protein material obtained by molding either a fibrous protein precursor or a thermoplasticized fibrous protein material into a lump, which becomes fibrous when cooled and solidified, or this and meat lump,
A method for producing a meat-like food, which comprises mixing and molding a fibrous protein material and a binder.