JPH048017B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention uses fibrous plant protein as the main raw material, and has a
This invention relates to a method for producing hamburger-like food with extremely excellent flavor and cooking characteristics. In recent years, there has been a worldwide shortage of animal protein, and it is thought that there will be a shortage in the future as well. On the other hand, it is thought that the supply capacity of vegetable proteins from soybeans, wheat, peanuts, corn, sesame, 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 analogs made from plant materials that do not use animal meat, but these focus only on the structure of the raw material plant protein, and there is currently little research on the manufacturing method. It is. For example, in order to impart the fibrous nature of meat to processed meat foods, a method has been proposed in which fibrous vegetable protein is used as the main raw material, fixed with a binder, and seasoned, flavored, and colored. On the other hand, when using non-fibrous plant protein (i.e. powdered plant protein) as the raw material,
The only known method is to mix this with oil, egg white, casein or whey and water almost simultaneously, mold it, and heat it. All of these methods are essentially the same as conventional methods for producing processed meat foods using livestock meat as raw materials, and the products obtained, especially those produced by the latter method, have good elasticity, smoothness, etc. The texture, flavor, and cooking properties are far from satisfactory. The present inventors focused on fibrous vegetable protein among raw material vegetable proteins, and developed a technology to deodorize the off-flavors of this material, such as soy odor and gluten odor, while leaving as much as possible in the whey material. As a result of intensive research on technology to obtain texture and quality that does not crumble during cooking by making it into a product with excellent thermal coagulation and elasticity through processing methods, we have achieved an inexpensive and improved flavor, taste, and texture. They succeeded in developing a hamburger-like food and completed the present invention. That is, in the present invention, 1 part by weight of fibrous protein (A) obtained by adding water to a vegetable protein-containing substance and kneading the dough is heated and oriented by applying shear stress. )0.005-0.1 parts by weight and mirin
Add 0.005 to 0.1 parts by weight of C and heat at 50°C to 120°C to obtain an odor-masked seasoning fibrous protein, add a binder, onions, and bread crumbs, mix, and then mold and heat. This is a method for producing a hamburger-like food, and by this method, it is possible to obtain a food that is extremely similar to hamburgers made from livestock meat in terms of texture, flavor, and cooking characteristics. The fibrous protein used in the present invention is obtained by kneading a vegetable protein-containing substance with water, applying shear stress under heating to orient it, and then defibrating it. Here, the vegetable protein-containing substances include defatted products of oilseeds such as soybeans, proteins separated therefrom, and grain proteins (wheat gluten, corn gluten, rice protein, etc.). Among these, it is preferable to mix soybean protein and wheat gluten in a weight ratio of 8:2 to 2:8 and have a protein content of 40% or more in terms of solid matter. The amount of water mixed with the protein-containing material can be varied over a wide range;
The optimum amount to be added differs depending on the type of vegetable protein-containing substance. Generally it will be about 20-65% by weight, more preferably 30-65% by weight, based on the dry matter of the total composition. Salt and other additives can be added as appropriate. Moreover, there is no problem in preheating during kneading. If salt is added, it is about 0.5 to 15% by weight, more preferably 1 to 15% by weight, based on the dry matter of the total composition.
It is 10% by weight. Next, when the resulting mixture is transported and subjected to shear stress in a thermoplastic state, it becomes easily and fully oriented. The preferred heating temperature at this time varies depending on the type of raw protein-containing substance and the blending ratio of water and other additives, but is usually 100 to 200°C. In particular, a suitable fibrous protein can be obtained by lowering the heating temperature when the amount of added salt is small, and by increasing the heating temperature when the amount of added salt is large. The pressure at this time should be at least the pressure necessary to move the mixture plasticized by heating, and the upper limit has a correlation with the heating temperature, but usually 36
The treatment is carried out at a pressure of not more than Kg/cm ² , preferably from 7 to 25 Kg/cm ² . After processing the mixture as described above, the pressure is released to obtain a sheet or rod. At this time, the terminal pressure and/or Controlling temperature is important to obtain good quality fibers. As a means for applying shear stress while transporting the mixture while heating and plasticizing it, there are heating devices, screws,
There are extruders equipped with a drive device, a nozzle, and a raw material input port. Specifically, as shown in the examples, an extruder is used that is equipped with a raw material input port, a screw attached to a drive device, a device for pressurizing and heating the raw material by a heating device, and a nozzle attached to an extrusion port. This is desirable. By using an extruder equipped with such a nozzle,
The terminal pressure and/or temperature can be controlled, and high quality fibers that do not substantially swell can be obtained. As shown in the examples, the temperature near the nozzle discharge end is desirably adjusted to be 20° C. to 60° C. lower than the center of the extruder. The processed product obtained as described above is fibrous and has an excellent texture. Next, the fibrous protein is coated with 2
Hydrate by adding ~4 times as much water or boiling within about 15 minutes and then draining to leave more than 1/2 of the whey fraction contained in the fibrous protein. Obtain fibrous protein. Thereafter, soybean oil (B) and mirin (C) are added to the hydrated fibrous protein (A). The appropriate amount of each component to be blended is 1 part of (A), 0.005 to 0.1 part of (B), and 0.005 to 0.1 part of (C). After addition, mix for several minutes using a kneader with a steam jacket or the like at a temperature of 50°C to 120°C, preferably 70°C to 100°C, so that the oil and mirin are thoroughly mixed. A binder is added to the obtained seasoned fibrous protein with masked off-taste and odor, and the mixture is mixed in a kneader or the like. The binder is usually prepared by adding water to a non-fibrous vegetable protein and a thermocoagulable protein, either alone or in combination, using a mixer such as a silent cutter or a grinder. At this time, oils and fats, starches, seasonings, etc. can be added within a range that does not impair the function as a binder. Dough is obtained by adding peeled onions and bread crumbs to a substance obtained by adding and mixing a binder to the seasoned fibrous protein. Then,
Shape the dough. As for the molding method, various molding methods can be applied. For example, there are methods such as pouring the dough into a mold to a predetermined thickness, using an extrusion molding machine to extrude it into various shapes such as sheets, cylinders, triangular prisms, and square prisms and cutting it into appropriate lengths, and punching. Methods include forming into a ball shape, oval shape with a certain thickness, square shape, etc. depending on the machine, and filling a casing tube. A hamburger-like food product can be obtained by heating this molded product with steam in a steam chamber or the like or by boiling it in a boiling tank. By replacing part of the dough with livestock meat and/or fish meat, the operability when molding the dough is improved, and it is also easier to mold the dough using machines such as punching and extrusion molding machines. It can cover defects such as damage to the texture of the grain. The livestock meat and fish meat may be used alone or in combination, and the appropriate amount of addition is 0.03 to 0.5 parts per part of the dough consisting of seasoning fibrous protein, binder, onion and bread crumbs. Normally, in the production of processed meat products and processed fish products using livestock meat, fish meat, etc.
Although it is essential that the meat be processed at a low temperature of about 10° C. or lower, no particular problem will arise in the present invention even if these meats and fish meats are added at room temperature. The hamburger-like food obtained by the method of the present invention has excellent flavor, texture, etc. Hereinafter, the present invention will be explained in more detail with reference to Examples. Example 1 420g defatted soybean flour, 180g wheat gluten and water
An aqueous mixture was prepared using 400 g. Using an experimental extruder (L/D = 25, inner diameter 30 mm, nozzle = sheet die 20 mm x 2 mm x 100 mm), the above mixture was heated at a raw material input port temperature of 80 °C, a central part of 140 °C, and a discharge end of 120 °C.
After treatment at ℃ and screw rotation speed of 40 rpm, fibrous protein was obtained using a fibrillation roller. Five times the amount of water was added to the obtained fibrous protein, and after steaming for 30 minutes, 450 g of the dehydrated product obtained by dehydration was sprinkled with 13.5 g of regular oil and 4.5 g of mirin, and heated while mixing in a rheon kneader. The heating conditions were (A) 30℃, 1 hour, (B) 50℃, 40 minutes, (C) 90℃, 30 minutes, (D) 120℃, 20 minutes, and (E)
The treatment was carried out at 150°C for 10 minutes. On the other hand, put 60 g of isolated soy protein ("Azipron-HS" manufactured by Ajinomoto Co., Inc.), 20 g of egg white powder (manufactured by Taiyo Kagaku Co., Ltd.) and 170 g of water into a silent cutter, and mix at 3000 rpm for 10 minutes to form an aqueous solution. A mixture was obtained. Add 420 g of the seasoned fibrous protein obtained above to 250 g of this aqueous mixture, and mix it with a Hobart mixer (ink water).
After mixing for 3 minutes at scale 1, add 150g of pre-cut onions and 180g of red breadcrumbs,
Further, the mixture was mixed for 1 minute at the same scale to obtain a dough. After punching this dough into hamburger-sized pieces (50g) using a punching machine, the
After heating for a minute, each hamburger-like food was obtained by cooling. Each item of the obtained food was evaluated by a panel of 10 experts.
Sensory evaluation was performed using a 10-point scale, and the results shown in Table 1 were obtained.

【table】

[Table] Example 2 Fibrous protein obtained by the same method as Example 1
After adding 10 times the amount of water and steaming for 15 minutes, the mixture was dehydrated to obtain a dehydrated product. To 500 g of this dehydrated oil and/or mirin were added in the following ratios. (A) 15g of regular oil, (B)
Mirin 15g, (C) Soy sauce 0.5g, Mirin 0.5g, (D) Soy sauce
2.5g, mirin 2.5g, (E) soy sauce 15g, mirin 15g, (F) soy sauce 50g, mirin 50g, (G) soy sauce 100g, mirin 100g. After heating each treated product at 80° C. for 30 minutes using a rheon kneader, 450 g was taken out from each section, cooled, and transferred to a Hobart mixer. Next, 35 g of non-fibrous protein (“Adiprone-S2” manufactured by Ajinomoto Co., Inc.), 35 g of egg white powder (manufactured by Taiyo Kagaku Co., Ltd.), 40 g of soybean white squeezed oil, and water.
140 g, 25 g of seasoning liquid ("Aji Extract B-3" manufactured by Ajinomoto Co., Inc.) and 2 g of spices were added and mixed for 5 minutes at 3000 rpm using a silent cutter to obtain an emulsion. Insert 277g of this emulsion into the Hobart above, mix for 30 seconds at scale 2, and then
Add 163g and 100g of red bread crumbs, and turn to 1 on scale 1.
Doughs with different levels of oil and mirin were prepared by mixing for minutes. Next, each dough was punched into a cylindrical shape (5 g) using a punching machine, heated in a steamer for 5 minutes, and then cooled to obtain each small cylindrical hamburger-like food. The obtained food was evaluated by a panel of 10 experts.
Evaluation was made using a 10-point scale, and the results shown in Table 2 were obtained.

[Table] Evaluations are the same as in Table 1 Example 3 Dough was prepared by mixing 300 g of defatted soybeans, 300 g of wheat gluten, and 400 g of water. Using this mixture, the same treatment as in Example 1 was carried out to obtain fibrous protein.
Five times the amount of water was added to this fibrous protein, and after steaming for 60 minutes, 6 g of soybean oil and 6 g of mirin were added to 600 g of the dehydrated product, and mixed for 10 minutes at 60° C. in a leon kneader. Next, 80 g of non-fibrous protein (“Ajipron-S2”, manufactured by Ajinomoto Co., Inc.), 20 g of white soybean oil, and water.
240g, seasoning liquid (“Aji Extract B-3”, Ajinomoto Co., Inc.)
10 g (manufactured by M.D.) and 8 g of other seasonings were mixed using a silent cutter at 3000 rpm for 15 minutes to obtain an aqueous mixture. Add 400 g of the above seasoned fibrous protein to 358 g of this aqueous mixture, mix for 1 minute at scale 1 using a Hobart mixer, add 120 g of chopped onions and 122 g of red breadcrumbs, and mix for 10 seconds at the same scale using a Hobart mixer. A mixture was obtained. To this mixture, add the following levels of beef shank at room temperature,
Mix for 1 minute at the same scale on the Hobart mixer to form the final dough. (A) Mixture: Beef shank = 1:0.01, (B) Mixture: Beef shank = 1:0.03, (C) Mixture: Beef shank = 1:0.1,
(D) Mixture: Beef shank = 1:0.5, (E) Mixture: Beef shank = 1:1. Next, each final dough was punched into a hamburger type (40 g) using a punching machine, heated in a steamer for 15 minutes, and further cooled to obtain each hamburger-like food. The resulting food was subjected to sensory evaluation by a panel of 10 experts, and the results shown in Table 3 were obtained.

【table】

Claims (1)

[Claims] 1. 1 part by weight of fibrous protein (A) obtained by kneading a vegetable protein-containing substance with water and applying shear stress under heating to orient it, 0.005 to 0.1 part by weight of soybean oil (B) and mirin C0. Add .005 to 0.1 part by weight, 50 to
Seasoned fibrous protein obtained by heating at 120℃, binder,
After adding onions and breadcrumbs and mixing, shape,
A method for producing a hamburger-like food that involves heating.