JPH0422532B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a sausage-like food, and more particularly to a method for producing a sausage-like food with improved juiciness.

In recent years, there has been a worldwide shortage of animal protein, and research and development of technologies for producing meat-like products from vegetable protein raw materials such as soybean protein have been active. Against this background, it is thought that the supply capacity of vegetable proteins from soybeans, wheat, peanuts, corn, rubber, cottonseed, etc. will further increase. Therefore, various methods have been proposed for producing foods similar to livestock meat and processed products thereof using vegetable proteins as raw materials. Among these, various methods have been proposed for sausage-like foods, but these focus only on the structure of the raw material plant protein, and at present there has been little research on the manufacturing method. For example, in order to impart the fibrous nature of livestock meat to sausages, a method has been proposed in which fibrous vegetable protein is used as the main raw material, fixed with a binder, cooked, flavored, and colored. On the other hand, when non-fibrous vegetable protein (i.e., powdered vegetable protein) is used as a raw material, it is known to mix it with oil, fat, egg white, casein, or whey and water almost simultaneously, mold it, and heat it. It's nothing more than that. All of these methods are essentially the same as conventional methods for producing sausages using livestock meat as raw materials, and the products obtained, especially those produced by the latter method, are by no means satisfactory in terms of juiciness and smoothness. It wasn't.

In view of these points, the present inventors conducted intensive studies to develop high-quality sausage-like foods using vegetable proteins as raw materials. B), water (C) and oil (D)
is the main component, and the weight ratio is A:B:C:D=
By mixing an aqueous mixture containing protein and water as main components with a composition having a ratio of 1:0.01 to 0.2:0.5 to 3:6 to 12, and then molding and heating, the drawback of lack of juiciness, which has been a concern in the past, can be solved. The present inventors have discovered that a sausage-like food that overcomes the above problems can be obtained, and have completed the present invention.

That is, the present invention uses a protein (A) having a lipophilic capacity of 2 ml/mg or more, a cold coagulation protein (B), water (C), and an oil or fat (D).
is the main component, and the weight ratio is A:B:C:D=
A method for producing a sausage-like food characterized by mixing an aqueous mixture containing protein and water as main components with a composition having a ratio of 1:0.01 to 0.2:0.5 to 3:6 to 12, followed by molding and heating. .

In the present invention, a protein having a lipophilic capacity of 2 ml/mg or more is essential. The method for measuring lipophilicity described here is shown below.

Transfer 50 ml of 0.4% protein aqueous solution to a glass container with an inner diameter of approximately 100 mm, and heat at 25°C while continuously stirring at a rotation speed of 1700 to 2000 rpm using a propeller stirrer.
of soybean oil was added dropwise at a constant rate of 60 ml/min to form an emulsion. When the fat-holding power of the proteins contained in the emulsion exceeds its limit, the formed emulsion breaks and instantly becomes fluid, causing water and oil to separate. The amount of soybean oil (bml) added up to the emulsion break point is read and divided by the protein used (amg), which is the amount of soybean oil (ml) fat-affixed per mg of protein, that is, fat-binding power = b/
Let it be a.

The protein having a lipophilic capacity of 2 ml/mg or more may be either a vegetable protein or an animal protein. When it comes to vegetable proteins, soybean protein with a low degree of denaturation falls under this category. For example, after extracting protein from defatted soybeans at a temperature of 15°C to 35°C, a salt concentration with an ionic strength of 0.2 or more, and a pH of 5 to 6.8, the salt concentration is reduced to an ionic strength of less than 0.2 and the precipitated protein is recovered. The obtained protein has a lipophilic capacity of 2.0 to 3.0 ml/mg. Furthermore, examples of animal protein include egg white protein and milk protein. Among egg white proteins, commercially available egg white has a lipophilic capacity within the range of 2.5 to 3.5 ml/mg, and among milk proteins, commercially available sodium caseinate has a lipophilic capacity of 2.0 to 2.5 ml/mg.

Next, cold-coagulable proteins include gelatin and collagen, and after dissolving them in water,
It means a substance whose gel-like or jelly-like substance changes when stored at room temperature, preferably refrigerated.

Furthermore, any edible fats and oils can be used, such as soybean,
There are fats and oils made from plant seeds such as corn, rice, peanuts, rapeseed, cottonseed, and palm, and animal fats and oils such as pork fat and beef tallow. These animal and vegetable oils and fats can be used in the same manner whether they are liquid oils or solid fats.

In the present invention, first, a protein (A) having a lipophilic capacity of 2 ml/mg or more, a cold coagulated protein (B), water (C), and an oil or fat (D) are used.
is the main component, and the weight ratio is A:B:C:D=
A composition having a ratio of 1:0.01 to 0.2:0.5 to 3:6 to 12 is mixed using a mixer such as a vertical mixer or a kneader. In this case, the mixing conditions are preferably that the product temperature is 25 to 40°C, and the mixing time varies slightly depending on the model and stirring intensity, but generally, when using a vertical mixer at 150 rpm, it is 6 to 40°C. About 8 minutes is sufficient.

During this mixing, seasonings (salt, chemical seasonings, etc.), flavorings (meat flavor, smoke flavor, etc.), thickening agents (gum, etc.), starch, Spices, coloring agents, etc. may be added as appropriate.

On the other hand, it is obtained by kneading an aqueous mixture whose main organisms are protein and water. The protein constituting the aqueous mixture may be either a vegetable protein or an animal protein, but preferably has excellent solubility and gel-forming ability. As a guideline for solubility, the water soluble nitrogen index (NSI) at 40℃ is
H ₁ (hardness) 3 to 6, A 2 / _A by texturometer (18 mmφ Lucite) of heated gel obtained by heating a mixture with a concentration of 80% or more and 22% concentration at 90°C for 30 minutes for gel forming ability. ₁ (Cohesiveness) 0.4 to 0.6 is sufficient.

Representative examples of substances having these properties include isolated soybean protein and egg white. This aqueous mixture is obtained by adding 1 to 4 parts, preferably 2 to 2.5 times, of water to 1 part of protein, and then kneading the mixture using a silent cutter, vertical mixer, kneader, or the like. In this case, the kneading may be carried out at room temperature, and the kneading time is approximately 5 to 15 minutes using a silent cutter, 10 to 20 minutes using a vertical mixer, and 15 to 30 minutes using a kneader. At this time, seasonings (salt, chemical seasonings, etc.), oils and fats (soybean oil, corn oil, lard, etc.), flavorings (meat flavor, smoke flavor, etc.), within the range that does not affect the physical properties of the aqueous mixture, It is okay to add thickeners (gum, gelatin, etc.), starch, spices, coloring agents, vegetables (onions, carrots, shiitake mushrooms, etc.) as appropriate.

Next, the obtained aqueous mixture is mixed with a composition consisting of the protein having a lipophilic capacity of 2 ml/mg or more, the chilled solidified protein, water, and oil. The mixing ratio of the two may be determined by taking into account the quality of the target product, but generally speaking, it is necessary to mix 1 part of the aqueous mixture to 1 part of the composition consisting of protein having a lipophilic capacity of 2 ml/mg or more. A proportion of from 2 to 10 parts, preferably from 2 to 6 parts, is employed.

Also, for the mixture, optimum mixing conditions are selected in consideration of the physical properties of the aqueous mixture. For example, in the case of relatively soft physical properties, mixing may be carried out by hand using a spatula or the like or in a kneader at low speed rotation, and in the case of relatively hard physical properties, a vertical mixer or the like may be used. The final dough is obtained by mixing these. By adding livestock meat and fish meat to the final dough at the time of mixing in an amount of 50% or less of the total, a product with excellent taste and flavor can be obtained. Here, the livestock meat includes beef, pork, chicken, horse meat, mutton, etc., and the fish meat includes swordfish, cod, sardines, etc. Surimi is particularly convenient from the viewpoint of operability. In the present invention, livestock meat and fish meat can be added at room temperature. In general, in the production of processed meat and fish products, all or at least some of the processes are usually operated at low temperatures of 10°C or less to prevent denaturation of animal proteins. It is. In the present invention,
Since there is no need for such low-temperature treatment, the process is not complicated and the quality of the final product is less variable.

Furthermore, the obtained final dough is shaped and heated.
Various methods are selected for this molding and heating depending on the form of the intended product. For example, in the case of a general Wiener sausage type, the dough is filled into an edible casing tube, dried in a smoke chamber at 60°C for 30 minutes, smoked at 60°C for 20 minutes,
It is possible to adopt a method of heating the product with steam at 80°C for 40 minutes, or heating it in boiling water or a steamer for 10 to 20 minutes after filling a non-edible casing tube. In the case of a meatloaf type, it may be heated in boiling water for 30 to 50 minutes or in a steamer for 20 to 40 minutes after being filled in an inedible casing tube. Furthermore, in the case of meatball type meatballs, the meatballs may be punched into a certain size (for example, 6 g/piece) using a punching machine or the like and then heated as they are in boiling water or in a steamer for 5 to 15 minutes.

Finally, the desired sausage-like food is obtained by cooling the heated product at room temperature or in a refrigerator.

The sausage-like food obtained by the present invention is a novel food material rich in juiciness, and has excellent texture and cookability.

Hereinafter, the present invention will be explained in more detail with reference to Examples.

Example 1 80 g of casein soda ("Sunracto S-3", manufactured by Taiyo Kagaku Co., Ltd.) having a lipophilic power of 2.5 ml/mg, gelatin ("Neosoft GE-16", manufactured by Taiyo Kagaku Co., Ltd.)
Composition (A) was obtained by mixing 10 g of water, 140 g of water, and 700 g of corn oil using a Hobart mixer (manufactured by Bokusui Co., Ltd.) at scale 1 for 10 minutes.

On the other hand, 40 g of isolated soybean protein ("Ajipron-S2", manufactured by Ajinomoto Co., Inc.), 45 g of powdered egg white, starch ("Ukiko",
21g (manufactured by Ajinomoto Co., Inc.), seasoning liquid (“Aji Extract B-
3" (manufactured by Ajinomoto Co., Inc.), 6 g of sodium glutamate, 13 g of sugar, 4 g of spices, and 375 g of water were mixed with a silent cutter at 3000 rpm for 5 minutes,
An aqueous mixture (B) was obtained.

300 g of these compositions (A) and 700 g of the aqueous mixture (B)
to the extent that it is completely dispersed with a kneader (approximately 3
minutes) was mixed to obtain a dough. This dough is filled into an edible casing tube, dried in a smoke chamber, heated at 60℃ for 30 minutes, smoked at 60℃ for 20 minutes, and finally heated with steam for 40 minutes at 80℃, then cooled in a refrigerator to make sausages. Got food. This sausage was juicy when chewed, and had superior quality in terms of texture and taste compared to commercially available fish sausages.

Example 2 29.6 g of powdered egg white (manufactured by Taiyo Kagaku Co., Ltd.) with a lipophilic power of 3.1 ml/mg, gelatin ("Neosoft GE-
11'', Taiyo Kagaku Co., Ltd.) 2.8g, water 42.6g, soybean oil
250 g, further 17.2 g of seasoning liquid ("Aji Extract B-3", manufactured by Ajinomoto Co., Inc.), 8.6 g of sugar and 0.6 g of white pepper were mixed for 15 minutes on a Hobart mixer scale 1 to obtain composition (A). Ta.

On the other hand, an aqueous mixture (B) and an aqueous mixture (C) were obtained by the following method. First, 25.4 g of isolated soy protein (“Ajipron-S2”, manufactured by Ajinomoto Co., Inc.), 102 g of powdered egg white (manufactured by Taiyo Kagaku Co., Ltd.), 137 g of soybean oil, 477 g of water,
Seasoning liquid (“Aji Extract B-3”, manufactured by Ajinomoto Co., Inc.) 34
g, monosodium glutamate 9.2g, salt 1g,
20 g of sugar and 3.4 g of spices were mixed for 10 minutes at scale 2 using a Hobart mixer to obtain an aqueous mixture (B). In addition, isolated soy protein (“Adipron-
S2'', manufactured by Ajinomoto Co., Inc.) 132g, soybean oil 50g, water 462g
Further, 40 g of starch (``Ukiko'', manufactured by Ajinomoto Co., Inc.), 20 g of seasoning liquid (``Aji Extract B-3'', manufactured by Ajinomoto Co., Inc.), 7 g of sugar, and 1.5 g of spices were mixed in a silent cutter at 3000 rpm for 15 minutes. An aqueous mixture (C) was obtained.

460 g of the obtained aqueous mixture (B) and aqueous mixture (C)
After mixing 360g using a kneader until the whole was almost dispersed, 180g of composition (A) was added and mixed lightly until the composition (A) was scattered throughout to obtain the final dough. . After punching this dough into ball shapes weighing about 6g each using a punching machine,
A sausage-like food was obtained by heating in boiling water for about 4 minutes, then heating at 95°C in a steam chamber for about 10 minutes, and finally cooling at room temperature. This food had a taste of ground meat and a juicy taste similar to that of commercially available pork sausage.

Example 3 30 g of powdered egg white (manufactured by Taiyo Kagaku Co., Ltd.) having a lipophilic power of 3.1 ml/mg, gelatin ("Neosoft GE-11",
Taiyo Kagaku Co., Ltd.) 2.5g, water 42.5g, soybean oil 280g,
In addition, seasoning liquid (“Aji Extract B-3”, Ajinomoto Co., Inc.)
) 10g, sugar 5g and white paper 0.4g
g was mixed for 10 minutes at scale 1 using a Hobart mixer to obtain a composition (A).

In addition, isolated soybean protein (“Adipron-S2”,
(manufactured by Ajinomoto Co., Inc.), 40 g of powdered egg white, 15 g of seasoning liquid ("Aji Extract B-3", manufactured by Ajinomoto Co., Inc.), 5 g of monosodium glutamate, 10 g of sugar, 5 g of spices, and 400 g of water using a silent cutter at 3000 rpm.
Mixed for 10 minutes to obtain an aqueous mixture (B).

Furthermore, the pork head meat was minced to obtain ground pork head meat (C). Add 150 g of the obtained minced pork head (C) to 700 g of the aqueous mixture (B).
After mixing with a silent cutter at 3000 rpm for 5 minutes at room temperature, add 150 g of composition (A) and mix gently using a kneader until the composition (A) is dotted throughout. to obtain the final dough.

This dough was filled into an edible casing tube, dried in a smoke chamber at 60℃ for 40 minutes, smoked at 60℃ for 30 minutes, and steamed at 80℃ for 30 minutes, then cooled in a refrigerator to make sausages. Got similar food. This sausage-like food has the same texture and juiciness as commercially available pork wiener sausages, has a smooth taste and flavor with no animal odor, and is overall superior to commercially available pork wiener sausages. It was hot.

Claims (1)

[Claims] 1 The main ingredients are a protein (A) with a lipophilic capacity of 2 ml/mg or more, a cold-coagulable protein (B), water (C), and fats and oils (D),
The weight ratio is A:B:C:D=1:0.01~0.2:
An aqueous mixture containing protein and water as main components is mixed with a composition having a ratio of 0.5 to 3:6 to 12, and then molded and
A method for producing a sausage-like food characterized by heating.