JP2901779B2 - Food material - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food material used for processed foods such as tofu, livestock meat, and fishery products.

[0002]

2. Description of the Related Art When soybean protein is used in processed foods such as tofu, livestock meat, fishery products, and so on, soybean protein is used as an emulsion card mainly composed of oil and fat and water, or as a soybean protein and water paste. Often used. In some cases, the soybean protein powder is added as it is for simplification.

[0003]

However, special equipment such as an emulsifier and a stirrer are required for making an emulsion card and for making a paste. In addition, when powder is added, soy protein lump is easily formed. In some cases, it may be distributed in advance as an emulsion card or paste.
Simply emulsifying and freezing has the disadvantage of denaturing the protein. Although there is a method of preventing freeze denaturation beforehand, these forms have a disadvantage that the amount of water is large and the transportation cost is high.

[0004]

Means for Solving the Problems The present inventors have made intensive studies to solve the above-mentioned problems, and as a result, have solved the above-mentioned problems by mixing soybean protein having a specific property and edible oil and fat in a certain ratio. The present invention has been completed. That is, the present invention relates to a water-soluble protein index (Nitrogen Solbility I) for water at 10 ° C.
ndex (hereinafter abbreviated as “NSI ₁₀ ”) relates to a food material in which a soybean protein of 40 or more and an edible oil are mixed in a weight ratio of 3: 2 to 5.

[0005] The soybean protein used in the food material of the present invention preferably has a protein content of 60% or more on a dry matter basis, such as isolated soybean protein and concentrated soybean protein, and has a low protein content such as defatted soybean. Is not suitable. In particular, isolated soybean protein having a protein content of 90% or more in terms of dry matter is preferable in terms of texture and flavor when processed food is used. In the present invention, the NSI ₁₀ is 40
The above-mentioned soybean protein is good, and if it is less than 40, when processed foods are used, the dispersibility is poor and the texture is poor.

The edible oil may be any edible oil, for example, animal fats such as beef tallow, lard, fish oil, etc., and plant oils such as soybean oil, rapeseed oil, sunflower oil, corn oil, cottonseed oil, palm oil, coconut oil and the like. Fats and oils and processed oils and fats thereof can be used. Ingredients other than those described above, for example, food additives such as seasonings, flavors, coloring agents and emulsifiers can be added to the food material of the present invention in such a ratio that the protein is not denatured. In particular, it is preferable to add an emulsifier such as lecithin, sucrose fatty acid ester and sorbitan fatty acid ester from the viewpoint of affinity with other materials when used in processed foods. The amount of the emulsifier added is 0.1 to 2.0% by weight, preferably about 0.3 to 1.0% by weight, based on the soybean protein.

The weight ratio of edible oil to soybean protein 3 to edible oil 2 to 5 is appropriate for the ratio of soybean protein to edible oil.
If the edible oil is less than this ratio, the edible oil is not uniformly dispersed in the soybean protein and remains partially in powder form. If the edible oil is more than this ratio, the edible oil is separated from the soybean protein, which is not preferable.

In order to produce the food material of the present invention, a commonly used kneader may be used, and a silent cutter, a robocoup, a kneader, a Hobart mixer or the like can be used. The obtained food material can be distributed even at room temperature, but from the viewpoint of preventing deterioration of the edible oil, it is better to replace it with nitrogen or to pack it in a vacuum to make it sealed. In addition, the food material obtained by the present invention has a feature that the protein is not freeze-denatured even when chilled and frozen for distribution.

When the food material of the present invention is used in processed foods, when it is used for water kneading, about 4 to 7 times the amount of water and surimi can be used by stirring and mixing, and it is also used for linking livestock meat products. In this case, it can be emulsified with about 1 to 3 times as much water to use as an emulsion card. When used for tofu, an appropriate amount can be mixed depending on the properties of the raw material soybean. Hereinafter, the present invention will be described based on examples. Of course, the present invention is not limited to the following examples.

[0010]

Example 1 Isolated soybean protein ("Adipron-SY" Ajinomoto Co., Ltd. product: NSI ₁₀ : 42.2, protein content: 90.
0%) and soybean white squeezed oil (Ajinomoto Co., Ltd. product)
Was prepared by stirring a food material having the above composition with a kneader.

[0011]

[Table 1]

[0012] The product of the present invention ~ 5 ° C refrigerator or -2
After storing in a freezer at 0 ° C. for one week, 6 times the amount of water was added to the protein and kneaded with Robocoup for 3 minutes to prepare an emulsion curd. The emulsified state of this emulsion card was measured by a method using absorbance as shown below. That is,
Water is added to the emulsion curd so that the separated soybean protein accounts for 2.5% by weight of the whole, and dissolved in a mortar until uniform. Thereafter, centrifugation is performed at 1300 G for 3 minutes, the supernatant is diluted 100-fold, and the absorbance at 500 nm is measured. If the absorbance of the emulsion card in this measurement method is more than 1.5 or less than 0.5, the effect of the present invention is that the denaturation does not occur even if the emulsion is frozen and the emulsifying ability is not lost. Absent. The details of this measurement method are described in JP-A-1-231853.
Table 2 shows the measurement results.

[0013]

[Table 2]

Next, using the emulsion curd of the product of the present invention shown in Table 2, a fried fish was prototyped by the following method.
That is, after adding 45 g of salt and 630 g of water to 1.58 kg of second-grade surimi and kneading with a silent cutter,
The emulsion curd (600 g) was added and kneaded. 160 g of starch, 40 g of seasoning and 40 g of water are added to the kneaded material.
0 g was added to obtain a dough. The dough is molded into an oval mold having a thickness of about 1 cm and boiled at 90 ° C for 30 minutes.
Fried in an oil tank for 5 minutes to produce a fried fish. It was comparable to the fried kam produced using only surimi. The color tone of the inner layer was 72.4 in L value of a color difference meter, and it was whiter and brighter than the fried fish (70.6) with only surimi.

[0015]

Example 2 Using the product of the present invention of Example 1, 4 times the amount of water was added, and the mixture was stirred with a silent cutter at 2500 rpm for 5 minutes to obtain an emulsion curd. 1.0 kg of ground pork, 0.3 kg of lard, 0.2 kg of ice water, and 25 g of salt were kneaded with a silent cutter, and then the above emulsion curd was added at a ratio of 30% of ground pork. Further kneading and seasoning 1
0 g was added and kneaded to obtain a dough. This was filled in an edible casing tube, dried, smoked, steamed and cooled to obtain pork sausage. This pork sausage had no roughness, good binding properties, and good flavor and taste.

[0016]

Example 3 Concentrated soy protein ("Adipron-E3" Ajinomoto Co., Ltd. product: NSI ₁₀ : 40.7, protein content: 62.
6%) 200g and sunflower oil (Asahi Oil & Fat Co., Ltd. product) 20
0 g with a Hobart mixer to produce a food material according to the present invention. Add 1500ml of water, potato starch 30
g and 0.1 g of sodium bicarbonate, and the mixture was stirred and emulsified uniformly. 2 g of glucono delta lactone was added to the mixture, and the mixture was molded. It had a cotton-tofu-like texture, and was a firmer texture than commercially available instant tofu.

[0017]

Example 4 Soy protein isolate ("Adipron-SU", Ajinomoto Co., Ltd. product: NSI ₁₀ : 66.1, protein content: 90.
4) Using 200 g and 300 g of rapeseed oil (manufactured by Ajinomoto Co., Inc.), the mixture was stirred with a kneader to prepare a food material according to the present invention. 6.4 kg of second-grade frozen surimi, 200 g of salt, water 2.
After kneading 5 kg with a silent cutter, the above-mentioned food material is added and further kneaded, and 640 g of starch and 16 seasonings are further added.
0 g was added and kneaded to obtain a dough. After filling this dough into a casing tube, it was heated at 90 ° C. for 30 minutes to obtain a casing kamaboko. The casing was made from only the second-grade frozen surimi and had a whiter color than the kamaboko, and had a chewy texture.

[0018]

[Effect] The food material of the present invention can be distributed in a frozen state because there is no fear of freezing and denaturation of the protein, and can be distributed in a chilled state since there is no danger of protein spoilage because it is not hydrolyzed. Also, because soy protein and edible oil are mixed in advance, it is well-adapted when used in various processed foods,
In addition, not only does the flavor of various processed foods not detract from the taste, but also a favorable texture can be imparted.

──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Yoshihiro Kanda 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture Ajinomoto Co., Inc. Examiner at Central Research Laboratory Co., Ltd. Hajime Kamijo (56) References JP 1-262756 (JP) , A) JP 42-15723 (JP, B1) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23J 3/16 A23L 1/20 104 A23L 1/317 A23L 1/325 101

Claims (1)

(57) [Claims] 1. The water-soluble protein index for water at 10 ° C. is 4
A food material obtained by mixing 0 or more soybean proteins and edible oil in a weight ratio of 3: 2 to 5.