JPH0248224B2 - - Google Patents

Description

[Detailed description of the invention] [Purpose of the invention]

[Industrial Application Field] This invention relates to a method for producing meat-like food materials that are resistant to boiling. [Prior art] A technology that imparts a meat-like structure to a vegetable protein material such as defatted soybean meal that has been placed in a high temperature, high pressure environment by rapidly releasing it to atmospheric pressure has been around for quite some time. It has already been applied to various processed foods as a meat substitute food material. This type of protein material can easily become edible if rehydrated in hot water, but if it is left for a long time after being rehydrated or simmered for a long time for cooking purposes, it becomes excessively soft and loses its meat-like texture. They have a common drawback: This drawback is particularly noticeable in flat materials that have good hot water return properties. As a means to eliminate the above-mentioned drawbacks, as already disclosed in Japanese Patent Application Laid-Open No. 54-8738,
A possible method is to fry the protein material.
However, as described in the same publication, it is not effective unless the oil bath temperature is high to a certain extent, and if it is too high, a burnt odor will be produced. Furthermore, frying not only inevitably generates a mist of oil and water, which significantly degrades the working environment, but also reduces the oxidation resistance of oil due to high temperatures, producing epoxides that are harmful to oil and chili products. It becomes a trigger. [Problems to be Solved by the Invention] Therefore, the present invention provides that the above-mentioned meat-like food material is rehydrated in hot water and then left for a long time or boiled for a long time in a relatively low-temperature atmosphere. The purpose is to impart the property of retaining texture (referred to as <<boil resistance>>).

[Structure of the invention]

(1) Overview As a result of various research attempts by the present inventors to find a means to solve the above problems, the present inventors have developed a method for producing a w/o emulsion in which a meat-like food material (often referred to as ``textured protein'') is in a molten state. It is possible to impart desired boiling resistance by contacting with the material, and this boiling resistance is particularly effective in improving quality by this method, especially in flat meat-like materials discharged to atmospheric pressure through a slit-shaped die. We found that it was remarkable. Based on the above findings, the method for producing boil-resistant meat-like food materials according to the present invention is based on water absorption obtained by extruding through a slit-shaped die (after hydration for 3 minutes in 10 times the amount of hot water at 60°C), It is characterized in that a soybean-derived flat tissue-like protein having a water absorption capacity of 0.8 to 2.0 (expressed in water absorption capacity relative to the original amount after draining) is brought into contact with a molten w/o emulsion.
Below, various matters related to the structure of the invention will be explained in detail. (2) Material protein Here, the material protein is obtained by pressurizing and heating the protein material and extruding it through a slit-shaped die under atmospheric pressure.
After hydrating with hot water at 60°C for 3 minutes and then draining, the water absorption rate is shown as the water absorption capacity of the original amount after hydrating with 10 times the amount of 60°C hot water for 3 minutes and then draining.)
A flat textured protein having a water absorption of about 0.8 to 2.0 is used, and one having a flake-like appearance is particularly preferred. If desired, the material may be seasoned appropriately using a seasoning liquid or the like. The seasoning liquid contains seasonings such as soy sauce, sake, mirin, ginger, garlic, green onion, lemon, salt, and sugar, spices such as koshiyo and cinnamon, meat extracts such as beef extract or pork extract, and other flavoring agents. added. (3) W/O emulsion Butter and margarine are preferably used as the w/o emulsion, but of course these can be used as long as they have the properties of a w/o emulsion that is substantially solid at room temperature. It is not limited to. (4) Treatment The treatment involves melting the emulsion in (3) above,
This is carried out by contacting with the protein material using means such as spraying, coating, or dipping. The melting temperature of w/o emulsion is low, and in the case of typical butter and margarine, a low temperature of about 50°C is sufficient. [Function] According to the present invention, as shown in Examples below, boiling resistance can be imparted to flat meat-like food materials that tend to lose their shape or become excessively soft when boiled.
The details of the reason for this structural stability are unknown, but one can imagine that the molten emulsion blends well with the food material, which is hydrophilic as a whole but partially contains hydrophobic molecules, and as a result. This is probably because the film of oil and fat molecules uniformly covers the material structure. According to the method of the present invention, it is possible to make squamous protein (meat-like protein material), which has poor boiling resistance, boiling resistant at low temperatures, thereby minimizing the generation of peroxides during storage. This has the unique effect of avoiding deterioration of the working environment. [Examples] The present invention will be explained in more detail with reference to Examples below.The examples are merely for illustration purposes and are not intended to limit the technical scope of the invention. Example 1 120 parts of defatted soybeans, 1.7 parts of vegetable oil, and 20 parts of water were supplied to an extruder equipped with a slit die at the tip, and the pressure near the tip was 80 to 100 Kg/cm ² (gauge pressure) and the temperature was 140°C. A flat flaky protein material rich in fibrous tissue was obtained by extruding the protein material under pressure and heating under such conditions that the protein material was extruded, and immediately cutting and drying after extrusion. The material before drying has a moisture content of 17%, a thickness of approximately 3mm, and a size of 20~40m/m x 20~
50mm water absorption rate was 1.4, and when it was dried with hot air, the moisture content was 4.6% and the water absorption rate was 1.7. Using this flat material as a raw material, samples were prepared by the following methods. C: The material was soaked in hot water at 60°C for 3 minutes and then drained. C-A: Seasoned by soaking C for a short time in a seasoning liquid consisting of 70 parts of soy sauce, 9 parts of sake, 17 parts of mirin, 4 parts of ginger juice, and 0.2 parts of garlic. C-A-D: C-A dried with hot air. C-A-D-M: C-A-D heated to 50℃ and soaked in melted margarine for a few minutes, then drained of oil. Each of the above samples was placed in boiling water and simmered for 20 minutes, which is the average time for normal cooking, to observe changes during the process. Table 1 below shows how each sample was measured using a texturometer (manufactured by Zenken Co., Ltd.) with a plunger of 8 mm.
The hardness and appearance after measurement under the conditions of Φ and clearance of 2m/m are shown.

[Table] As shown in Table 1 above, the materials that were simply rehydrated in hot water (C) and those that were then dried (C-A-D) collapsed after being boiled for 30 minutes, but those that were soaked in melted margarine were The product (C-A-D-M) did not show any deterioration during cooking and still had a meaty texture. Example 2 C-A-D and C-A- in the same manner as Example 1
A sample similar to DM was prepared. Each of these samples
100 parts, onions 100 parts, carrots 40 parts, potatoes 50 parts
1 part, 5 parts butter and 270 parts milk. Table 2 below shows the results of 20 panelists tasting and evaluating the resulting strawberries. The evaluation points are 10 points for the texture when pork is used as a similar raw material, 2 points for those that are boiled and have no meaty shape, and 4 points for those that are soft and can no longer be said to have a meaty texture. It was marked as a point.

【table】

【Effect of the invention】

As explained above, the present invention can give flat food materials with poor boiling resistance the property of retaining a meat-like texture even after being rehydrated in hot water and left for a long time or boiled for a long time. This can contribute to the improvement and improvement of dietary habits.

Claims (1)

[Scope of Claims] 1. Water absorption rate (shown as water absorption capacity relative to the original amount after hydrating with 10 times the amount of hot water at 60°C for 3 minutes and draining water) obtained by extruding it through a slit-shaped die: 0.8~ 2.0 flat structured protein derived from soybeans,
A method for producing a boil-resistant meat-like food material, which comprises bringing the material into contact with a molten w/o emulsion. 2. The method for producing a food material according to claim 1, wherein the w/o emulsion is margarine.