JPH08228744A - Production of processed food having or iented dietary fiber - Google Patents

Abstract

PURPOSE: To obtain a processed food in which dietary fiber is oriented in the definite direction to an extruding direction, having original texture. CONSTITUTION: This method for producing a processed food in which a dietary fiber is oriented in a definite direction comprises mixing 70-90 pts.wt. dietary fiber with 30-10 pts.wt. food raw material having fluidity, binding property or bonding property and extruding the mixture under pressure from a nozzle of an extruder, orienting the dietary fiber by rubbing stress from a nozzle wall face to the extruding direction. The dietary fiber may be oriented in a definite direction by extruding the food, packing the food and rubbing stress from casing wall face by rolling with a roller. Meat fiber is used as the dietary fiber and kneaded meat is used as the food raw material. The food can be used by heating or used as a processed food raw material.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a processed food in which edible fibers are oriented in a certain direction.

[0002]

2. Description of the Related Art Conventionally, processed foods in which solid foods are mixed and orientated in a food material having fluidity (Japanese Patent Laid-Open No. 2004-242242).
62-262980) is known, but the solid food material contains a large amount of fluid food material, and the solid food material only contains a small amount of medium or ingredients such as carrot and asparagus. It is not intended to reconstruct itself.
Further, in the conventional method, when the same material is used, there is only a variation when it is used for food to the extent that the length is changed or the method of heat treatment is changed in terms of form.

Also known is a boiled food product in which sausage is mixed with meat fibers for corned beef and made into an appropriate form (Japanese Patent Laid-Open No. 62-163671). The fibers do not have directionality just by being mixed, and the texture characteristics are poor. In addition, the product filled with corned beef itself does not have the directionality like the above sausage, but also loses its shape when heated and does not change from normal corned beef.

[0004]

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned problems found in processed foods in which solid foods are mixed and oriented in a food material having fluidity. The processed food of the present invention makes full use of the original texture of the fibrous food material, has a texture close to that of a reconstitution of the fibrous food material, or can be used as it is,
Not only can it be used in different forms, but it also has a variety of uses and unique textures, such as unraveling fibers for use in food. Another object is to provide a method for producing a processed food having appropriate hardness and brittleness by selecting a fluid material and processing (for example, adjusting binding property).

[0005]

The feature of the present invention is that one or more kinds of edible fibers are mixed with a food material having fluidity and a binding property or an adhesive property, and the mixture is used with an extruder. By pushing under pressure through a nozzle during extrusion, the edible fibers are oriented in a certain direction with respect to the extrusion direction axis by the frictional stress from the nozzle wall surface, and processing that has a texture that reconstructs meat or meat products in a macro It is about manufacturing food.

As described above, according to the present invention, an edible fiber is mixed with a very small amount of a food material having fluidity and binding property or adhesive property as compared with the conventional method, and the mixture is extruded from a nozzle under pressure. It is to orient the edible fiber in a certain direction. The present invention has solved the above-mentioned problems by selecting these food materials and examining mixing conditions, extrusion conditions, and the like. The edible fibers used in the present invention are those obtained by treating muscles of livestock meat, poultry meat, and the like in the same manner as in the production method of fibers used for ordinary corned beef, or boiled or originally obtained as muscle fibers obtained by flakes. A material obtained from a food material having properties is used.
Further, commercially available fibrous plant proteins, shark fin-like fibers using gelatin, etc., or proteins, extruding a solution of polysaccharides, etc., using a flow-down method, extrusion, transglutaminase, etc., Artificial edible fibers that have been selectively crosslinked are also used. It is desirable that these materials should have sufficient strength to withstand mixing and extrusion and be supple so that the fibers do not become entangled into a dumpling.

The pressure required for extrusion increases in proportion to the blended amount of the edible fiber material and in inverse proportion to the nozzle diameter. Therefore, it is necessary to have the ability to extrude the mixture under these conditions, specifically about 0.75 kg / cm ²
It is necessary to apply an extrusion pressure of about (27 mm diameter, 70% by weight of fiber material, when using kneaded meat as a dispersion medium) or more. The nozzle used during extrusion preferably has a diameter of about 5 mm to 30 mm, preferably 9 mm to 27 mm, and a thicker diameter is unfavorable because it causes an unoriented region in the center of the product.

The evaluation method for the orientation of the fibrous food material is that the objects existing within 45 degrees on both sides along the axis of the extrusion direction are oriented, and it is judged that they are oriented in the cross section of a certain section of the product. The abundance rate of the fibrous food material to be used was defined as the orientation rate.

Regarding the orientation and the extrusion speed,
It should be 5 cm / sec or more, preferably 3.0 cm / sec or more, and at this time, a good orientation rate (80% or more) was obtained. Further, even if the extrusion speed was increased further, it did not contribute to the increase of the orientation rate. The extrusion speed may be determined in consideration of the above conditions, together with the extrusion load, the capacity of the extruder, the speed of the subsequent receiving process, and the like.

In the receiving step, the area of the edible fibers present on the surface is increased by increasing the content of the edible fibers to 70% by weight or more, which improves the shape retention.
It has better operability in the process than before and can be received in a tray etc. without continuously heating, refrigerating or freezing the product after extrusion.

The cross-sectional shape of the nozzle does not necessarily have to be circular. For good shape retention, the shape of the nozzle can be square or any other shape without heating, cooling, acid or alkali processing. It is possible to extrude while maintaining
Especially when the cross-sectional area was square, there was a concern that it would swell like a drum due to the pushing pressure (when filling something like cheese using a square nozzle, it is guided inside the nozzle as if it were a straightening plate in a water supply. However, such a phenomenon did not occur due to the high shape retention of the mixture. It is needless to say that the extruder does not damage the edible fiber, and the extruder having such a structure, for example, a piston type extruder is not particularly limited, and any extruder can be used.

The mixture extruded as described above is cut into a suitable length, and if necessary, secondary processing such as steaming, drying, frying or the like is carried out, or it is refrigerated or frozen as it is and then processed further. Save for. The processed food obtained as described above is an oriented edible fiber, for example, corned beef flakes are filled with a fluid food material, such as meat paste, and it is as if the original material of the edible fiber was reconstituted. Since it has a good texture and has fiber orientation, the texture differs depending on the direction of mastication, and a unique taste is exhibited. In addition, such a preferable texture is a characteristic when the amount of the edible fiber blended is extremely large.
It was obtained in an amount of 0% by weight or more. Further, selection or processing of a fluid material, for example, by adding Ca or the like to the ground meat to make it brittle, it is possible to adjust the ease of loosening, and to obtain a product with a high commercial value that has moderate hardness and brittleness Can be done. As a condition for selecting the fluid food material, it is necessary that it has fluidity and binding property or adhesive property, and preferable fiber orientation was obtained even in kneaded meat, gelatinized starch, dough and the like.

In order to have such a good texture, it is 8
A blending ratio of about 0% or more was required. Further, the mixture filled in the casing, the orientation of the fibers is disturbed at the time of filling, but by then pushing out with a roller or the like from above the casing, the orientation of the fibers was obtained by rubbing against the wall surface of the casing during the extension. . At this time, when the mixing ratio of the edible fiber is 70% by weight or less, the dispersion medium is noticeable, does not have a good appearance, and the product does not have a sensation of tearing along the fiber direction.
I got a product similar to a jerky.

The present invention will be described in more detail with reference to the following examples.

Example 1 Beef was salted, heat-treated and flaked for corned beef to obtain 8 kg of beef fiber. 1.6 kg of pork cut into 2-3 cm squares, 24 g of salt, 3.2 g of phosphate, and water of 0.
4 kg was added, and the mixture was processed with a silent cutter until it became an emulsion type to prepare a kneaded meat. Next, after mixing the kneaded meat and beef fiber obtained as described above for 1 minute with a Kenwood mixer, the inner diameter is 27 mm and the length is 224 mm.
Pressure with an electric piston type stuffer
It was extruded at a rate of 0.75 kg / cm 2 at a rate of 30 mm per second, the extruded product was received in a tray, and steamed so that the center temperature was 60 ° C. for 30 minutes.

After the heat treatment, the cooled product was cut into a length of 50 mm. The obtained processed food had beef fibers oriented at an orientation rate of 80% or more, and when it was used for edible food, it had a texture unique to meat fibers, but also had a good texture different from that of corned beef. It is also easy to loosen the meat fibers by hand,
It also had a unique and good texture by being loosened. Furthermore, it has a good flavor peculiar to salted meat, and by using it for stewed dishes such as stew, only the place where it should originally be boiled for a long time is only heated, moderate shape retention and good flavor, Ease of loosening (softness) was obtained.

[0016]

Example 2 Chicken meat (breast meat) was boiled and loosened to obtain 8 kg of muscle fiber. A starch (15%) solution was heated and gelatinized (1.6 kg) and spice (white pepper 20 g) were mixed with a hamburger mixer, and the obtained muscle fiber was further added and mixed. The obtained mixture was extruded by an electric piston type stuffer using a taper tube having a diameter of 21 mm at the base, a tip of 9 mm × 23 mm and a length of 300 mm. The extruded product was received in a tray, dried at 80 ° C. until the surface became hard, and then steamed at 60 ° C. for 30 minutes to clear. The surface of the obtained processed food is jerky,
The inside retained the elasticity of chicken, had a good texture that was easy to loosen, and was suitable as a knob.

[0017]

Example 3 Beef was salted, heat-treated and flaked for corned beef to obtain 8 kg of beef fiber. 1.6 kg of pork cut into 2-3 cm squares, 24 kg of salt, 3.2 kg of phosphate, water
0.4 kg was added, and the mixture was processed with a silent cutter until it became an emulsion type, and the ground meat was adjusted. Next, after mixing the kneaded meat and beef fiber obtained as described above with a Kenwood mixer for 1 minute, 0.75 kg with an electric piston type stuffer using a nozzle having an inner diameter of 27 mm and a length of 224 mm.
The mixture was filled into a cellophane casing (diameter: 30 mm) at a speed of 30 mm / sec at a rate of / cm ² and rolled by a roller.
At this time, rolling was performed while pulling the portion extruded from the roller. The sheet-like product having a thickness of 5 mm in this manner was heat-treated so as to clear the central temperature of 68 ° C. for 30 minutes, cut into a length of 5 cm, and the casing was peeled off to obtain a strip-shaped sheet. Such a sheet retained the texture of the meat fibers and could be easily torn along the fibers. In addition, the processed food obtained by sandwiching cheese in such a sheet and adhering it using transglutaminase was able to obtain both the texture of meat fiber and the flavor of cheese.

[0018]

EFFECTS OF THE INVENTION The processed food of the present invention has a peculiar texture because most of the edible fiber as the main component is oriented in a certain direction, and is used as a processed food material. For example, it can be used as stewed meat or jerky food. Further, it can be loosened and used as meat fiber.

Claims (7)

[Claims] 1. 70 to 90 parts by weight of edible fibers are mixed with 30 to 10 parts by weight of a food material having fluidity, binding property or adhesiveness, and the mixture is extruded from a nozzle of an extruder under pressure. A method for producing a processed food in which edible fibers are oriented in a certain direction, characterized in that the edible fibers are oriented in a certain direction with respect to the extrusion direction axis by the rubbing stress from the nozzle wall surface. 2. A pressure of 0.262 kg / cm ² for extrusion from the extruder.
The method according to claim 1, which is performed as described above. 3. The method according to claim 1, wherein the nozzle diameter is 5 to 30 mm. 4. A food material having fluidity and binding property or adhesive property is added to 70 to 90 parts by weight of edible fiber in an amount of 30 to 10 parts.
By mixing parts by weight, the mixture is extruded under pressure from a nozzle of an extruder, and the mixture filled in the casing is pushed out by a roller to rub the edible fiber in a certain direction with respect to the rolling axis direction due to the rubbing stress from the casing wall surface. A method for producing a processed food in which edible fibers are oriented in a certain direction by orienting them. 5. The thickness after rolling is 1/2 or less of the filling diameter, 2.
The manufacturing method according to claim 4, wherein the manufacturing method is at least mm. 6. The edible fiber is a meat fiber obtained by salting a lump of meat or heating it without salting, and then loosening the lump of meat in the direction of the muscle fibers, an edible artificial fiber, or a mixture thereof. Alternatively, the production method according to claim 4. 7. The production method according to claim 1 or 4, wherein the food material having fluidity and binding property or adhesive property is kneaded meat, dough, gelatinized starch, or a mixture thereof.