JPH0361468A - Meat-like food ingredient, its production and food containing the same ingredient - Google Patents

Abstract

PURPOSE:To economically and inexpensively produce a meat-like food ingredient similar to heated minced meat of red meat in all respects including color tone, texture, touch, etc., by using muscle, fascia, skin and plasma of animal meat as a raw material. CONSTITUTION:Fascia or muscle prepared as the reside after collecting fats from fat-rich part in animal meat is blended with partially gelatinized fibrous skin obtained by hydrating, swelling, grinding skin into fibrous state and partially gelatinizing under heating and plasma in the ratio of preferably about 30-60 pts.wt. fascia, etc., about 5-15 pts.wt. partially gelatinized fibrous skin and about 35-55 pts.wt. plasma, heated, coagulated and thinly cut to give a meat-like food ingredient. The ingredient is used as a part of raw material to produce foods such as hamburg steak, meat dumpling, sausage, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a meat-like food material obtained from livestock meat fascia, muscle, skin, and blood plasma, which have conventionally had low utility value, and a method for producing the same.

Furthermore, the present invention relates to meat products such as hamburger steaks obtained using such materials as raw materials.

Traditionally, attempts have been made to develop meat-like food materials that are cheaper than meat itself, and to use them in hamburger steaks to create meat-like texture and texture. It is being done. For example, JP-A-63-14663 proposes a method for producing meat-like foods from wheat gluten, and JP-A-63-317,058 proposes a method for producing meat-like foods from soybeans and/or raw materials prepared from soybeans. However, these meat-like foods that use vegetable protein have a weaker texture than those made from meat itself, and when added to processed foods such as hamburger steaks and meatballs, they have the disadvantage that the structure of the product becomes soft. Ta. In particular, when high-temperature heat sterilization using L-=L-rut or the like is performed for the purpose of extending the shelf life of foods or selling them at room temperature, the U-weave of these processed foods becomes completely soft and palatable.

' Because meat is expensive, we sell hamburger steaks, meatballs,
There has been a widespread desire for the emergence of inexpensive meat-like food materials that can be used in place of meat as food materials for sausages and the like. However, as mentioned above, the conventional technology has m
Weave softening occurs, and this drawback is particularly noticeable when high-temperature heat sterilization is performed. Furthermore, the current manufacturing technology for hamburger steaks, meatballs, etc. requires labor-saving and mass production, so many machines are introduced in processes such as kneading and bottom shaping, and the use of machines causes the tissue to become soft. There is also the disadvantage that the pulp-like tissue may be crushed.

""? 6f:? The present invention was made in order to solve these problems, and it uses muscle, fascia,
The present invention aims to provide economically advantageous meat-like food materials free from the above-mentioned drawbacks using skin, blood plasma, etc. as raw materials.

That is, the present invention involves mixing defatted muscle or fascia of livestock meat, crushing the skin into fibers and heating some of them to gelatinize them, and blood plasma, which is then coagulated by heating and then cut into pieces. Collect the meat-like food materials and fat from the fatty parts of livestock meat, swell the remaining fascia or muscle and skin with water, crush them into fibers, and heat them to gelatinize some of them. The present invention relates to a method for producing a meat-like food material, which comprises kneading the resulting partially gelatinized fibrous skin with blood plasma, coagulating it by heating, and cutting it into pieces.

Furthermore, the present invention relates to hamburger steaks, meat dumplings, sausages, etc. to which such meat-like food materials are added.

In the present invention, muscles and fascia of livestock such as cows and pigs are used as raw materials. This is the part that remains after the fat is collected from fat-rich parts such as the back, belly, and head of these animals by boiling or solvent extraction.

Alternatively, the skin is crushed into fibers and heated to make a part of it into gelatin. Usually, this is produced by washing the hides of these animals, allowing them to swell with water, crushing them into fibers by means such as beating, and heating a portion of the hides to gelatinize them. For this gelatinization, it is preferable to use a fibrous crushed material that has been heated to about 80°C and then cooled to 50 to 60°C.

Further, as the plasma, raw plasma, concentrated plasma, powdered plasma, etc. obtained from the blood of cows, pigs, etc. are used.

In the present invention, muscles and fascia are used to form grain-like mm that are difficult to collapse even under subsequent processing conditions,
In addition, fibrous skin partially gelatinized is used to improve the texture of the material, give it elasticity, and make the product more economical. Furthermore, plasma can be prepared by using the above plasmas alone or in combination to prevent some of the collagen in pig skin and cow skin from gelatinizing and melting and eluting.Furthermore, these raw material mixtures are heated and coagulated, and when cooled they become more meaty. It is used to give a unique feel.

A suitable mixing ratio of these three components is 30 to 60 parts by weight of muscle, etc., 5 to 15 parts by weight of partially gelatinized fibrous skin, and 35 to 55 parts by weight of plasma (plasma with a protein content of 20%). .

In the present invention, these mixtures are kneaded using a mixer or the like to make them sticky, and then filled into a casing or molded using a conventional filling machine or by hand. This is heated in boiling water or steam to a plasma coagulation temperature of 65°C or higher, and then cooled.

The meat-like food material of the present invention can be obtained by cutting the cooled material into pieces using a bowl cutter or the like.

The meat-like food material of the present invention has almost no difference in color, feel, odor, taste, etc. from the same amount of red meat, and when added to hamburger steaks, meatballs, sausages, etc., these products It provides the same texture and texture as the same amount of ground red meat, and does not soften the tissue or collapse the powdered meat tissue even when subjected to high-temperature heat sterilization or processing machines.

Next, the present invention will be specifically explained with reference to Examples.

Example 1 46% of the fascia remaining after boiling the fat from beef adipose tissue, 12% of the pork skin that was swollen with water and beaten into fibers, heated once at 80°C and cooled at 60°C, and powdered plasma. In 129I,
Add 30% water and appropriate spices and knead with a bowl cutter. This is filled into a casing with a diameter of 10c+w, both ends are ligated, and the mixture is heated in boiling water at 85°C for 2 hours.

After cooling, this was ground using a chopper equipped with a 10 mm plate to obtain a meat-like food material.

The obtained product had almost the same color tone, weave, texture, etc. as that of heated ground beef red meat.

Example 2 10% of the meat-like food material obtained in Example 1, 25% of beef ground with a chopper, 3% of beef fat, 2% of pork skin jelly, 30% of beef with water and salt added and kneaded with a bowl cutter. Weigh 10% of textured soybean protein, 5% of bread crumbs, 10% of onions, 5% of starch, seasonings, spices, etc., make hamburger paste, knead it with a mixer, shape it with a hamburger molding machine, steam it, and then cool it. Vacuum-sealed and placed in boiling water at 85°C for 15 minutes.
Sterilized for minutes. A comparison was made with a product in which this meat-like food material was replaced with textured soybean protein in the same process (hereinafter referred to as a control), and the product according to Example 2 had a good meat-like structure and an excellent texture. Ta.

In addition, these were heated at 115°C for 2 hours in a pressurized water-cooled retort.
After sterilization for 0 minutes, the hamburger steak was cooled and compared with a control that had been subjected to the same procedure.The tissue of the control was completely softened, whereas the hamburgers made with this meat-like food material were slightly weaker than those that were not sterilized at high temperatures. Although inferior, there was little softening, the flesh-like tissue remained well, and the texture was excellent.

Example 3 10% meat-like food material obtained in Example 1, 5% beef ground with a chopper, 25% pork ground with a chopper, 10% pork fat, 3% pork skin jelly, shredded, added water, added salt 25% pork, 10% textured soybean protein, kneaded with a bowl cutter
, 7% onions, 5% starch, seasonings, spices, etc.
Mix well with a mixer and then mold into dumplings using a meat dumpling forming machine.

This is steamed to solidify the surface, and then fried in heated cooking oil. After cooling, it is placed in a bag with a soy sauce-based sauce, vacuum-sealed, and sterilized in boiling water at 85°C.

When we made a product in which the meat-like food material was replaced with textured soybean protein and compared the two, we found that the product with the meat-like food material added had a texture similar to meat and was much better.

Example 4 Red natural food coloring was added to the meat-like food material obtained in Example 1, and this was added to 10%, beef 25%, pork 30%, pork fat 1
Weigh out 5%, 10% of pork mixed with water and kneaded, starch, seasoning, coloring agent, coloring aid, spices, and 10% of water, cut into pieces with a bowl cutter, and knead to make sausage paste. . This was filled into a moisture-permeable casing, ligated, hung on a stand, dried in a conventional smokehouse, smoked, heated with steam, cooled, and re-dried to produce a dry sausage.

A dry sausage was prepared in the same manner using textured soybean protein dyed with a red natural food dye instead of this meat-like food material, and compared with the dry sausage of Example 4, the cross section of the sausage of Example 4 was It was excellent in all aspects including color, binding between meat powder, texture, and flavor.

Table 1 shows the sensory test results of the hamburgers etc. obtained in Examples 2 to 4 and a control product manufactured using textured soybean protein instead of the meat-like food material.

In all cases in Table 1, the products according to the examples of the present invention were overwhelmingly preferred over the control products.

The meat-like food material according to the present invention is similar to that of heated ground red meat in all aspects such as color, texture, and texture, and it is possible to provide such a material economically and inexpensively. be able to.

Then, the obtained meat-like food material is used as hamburger steak,
When added to meat dumplings, sausages, etc., compared to those using textured soybean protein instead of meat-like food materials, they do not become soft, have a good texture, and have a good meat-like structure. In particular, this difference is remarkable when retort foods are produced by high-temperature heat sterilization or when processing machines are used, and the meat-like food material of the present invention is useful for producing such foods.

Claims (5)

[Claims] (1) Meat that has been defatted from the muscle or fascia of livestock, skin that has been crushed into fibers and heated to gelatinize some of it, and meat that has been mixed with blood plasma and coagulated by heating, then shredded. Like food materials. (2) A hamburger steak obtained by adding the meat-like food material according to claim (1). (3) Meat dumplings made by adding the meat-like food material according to claim (1). (4) A sausage prepared by adding the meat-like food material according to claim (1). (5) The fat from the fatty parts of livestock meat is collected, and the remaining fascia or muscle and skin are swollen with water, crushed into fibers, and heated to gelatinize a portion of the resulting part. A method for producing a meat-like food material, characterized by kneading gelatinized fibrous skin and blood plasma, coagulating it by heating, and cutting it into pieces.