JP6967291B2 - Processed soybean products with meat-like tissue, their manufacturing methods, and cooked products - Google Patents

Description

The present invention relates to a processed soybean product having a texture similar to that of livestock meat (livestock meat) such as chicken, pork, beef, and sheep, a method for producing the same, and a cooked product.

Since processed soybean products such as tofu are foods rich in high-quality vegetable protein, they are attracting attention as alternative foods for meat containing animal protein due to recent health consciousness. Therefore, an attempt has been proposed to further promote the spread of processed soybean products by bringing the texture of processed soybean products closer to the texture of meat.

Japanese Patent Publication No. 4-61616 (Patent Document 1) provides a step of adjusting the pH of tofu to 5.6 to 6.2, and a step of adding a coagulant to the tofu after adjusting the pH to coagulate the tofu. Ground meat including a step of dehydrating the coagulated product by pressing to produce dehydrated tofu having a solid content of 35 to 50%, a step of forming the obtained dehydrated tofu into a ground meat shape, and a step of heat-treating the obtained ground meat-like molded product. A method for producing tofu is disclosed. In this document, calcium sulfate, calcium chloride, and magnesium chloride are described as the coagulant, and calcium chloride and magnesium chloride, which have a rapid coagulation, are described as preferable.

However, this method is limited to the production of minced meat-like foods, and a processed soybean product having the texture of raw meat before being shredded has not been obtained.

According to Japanese Patent Publication No. 5-44254 (Patent Document 2), dehydrated tofu prepared by dehydrating tofu to have a water content of 50 to 80% is heated and pressurized with an extruder and extruded from a die to have a meat-like structure. A method for producing food is disclosed. This document describes tofu that is obtained by extracting protein and fat in the form of an emulsion and coagulating and molding them with bittern, magnesium sulfate, or the like. In the examples of this document, it is described that when dehydrated tofu having a water content of 60 to 70% was used, a food having a very good fibrous property and a meat-like structure similar to that of livestock meat was obtained.

However, since the texture of this processed soybean product is homogeneous and soft, there is a large difference in texture (elasticity) and muscle fiber texture (fiber texture) compared to the texture of meat. In addition, the taste was significantly different from that of meat because it had less fat than meat.

Japanese Unexamined Patent Publication No. 2004-135641 (Patent Document 3) discloses a method for producing a processed tofu product, in which tofu that has been pressed and drained is frozen and then naturally thawed. This document describes that the obtained processed tofu product has a sponge-like (mesh-like) coarse structure with fine voids inside, and has a meat-like texture and texture.

However, even in this processed soybean product, the tissues other than the voids are homogeneous, and the entire tissue has voids and is soft, so that the texture and the texture of muscle fibers are far apart from the texture of meat.

Japanese Patent Publication No. 4-61616 (Claim 1, Paragraph 2, Page 2, Column 4, Lines 8-12) Japanese Patent Publication No. 5-44254 (Claim 1, Paragraph 2, Column 3, Lines 39-41, Examples) JP-A-2004-135641 (Claim 4, paragraphs [0031] [0032], Example 4)

Therefore, an object of the present invention is to provide a processed soybean product having a texture similar to that of meat, a method for producing the same, and a cooked product.

Another object of the present invention is to provide a cooked product having a texture similar to that of cooked meat such as fried chicken and pork cutlet.

As a result of diligent studies to achieve the above-mentioned problems, the present inventor freezes, thaws, and then presses tofu obtained by using a coagulant containing magnesium chloride and / or calcium sulfate as a main component. The present invention was completed by finding that a processed soybean product having a texture similar to that of meat can be obtained by adjusting the water content and breaking stress to a specific range.

That is, the processed soybean product of the present invention is a processed soybean product containing soybean protein, soybean oil, water and a coagulant, wherein the coagulant contains magnesium chloride and / or calcium sulfate, and the proportion of the water is soybean processed. It is 55 to 75% by weight in the product, and the breaking stress is 300 to 3500 gf / cm ² . The coagulant may contain magnesium chloride. The coagulant may contain magnesium chloride and calcium sulfate, and the weight ratio of the magnesium chloride to the calcium sulfate is about 50/50 to 99/1 of the former / the latter. The processed soybean product of the present invention may further contain fats and oils other than soybean oil derived from soybean as a raw material, in which case the proportion of fats and oils is about 0.2 to 5% by weight in the processed soybean product. May be. The ratio of the coagulant may be about 0.1 to 1% by weight in the processed soybean product. The processed soybean product of the present invention may have a multi-layer structure in which the average thickness of each layer is 10 to 1000 μm, and oils and fats may permeate between the layers.

In the present invention, a tofu manufacturing step of adding a coagulant to soymilk and coagulating the soymilk to obtain tofu, a freezing step of freezing the obtained tofu, a thawing step of thawing the frozen tofu, and pressing the thawed tofu. It also includes a method for producing the processed soybean product, which includes a pressing step of making the tofu and a seasoning step of infiltrating the pressed tofu with the seasoning liquid. Furthermore, the present invention also includes cooked products containing the processed soybean products.

In the present invention, in a processed soybean product containing soybean protein, soybean oil, water and a coagulant, magnesium chloride / or calcium sulfate is contained as the coagulant, the proportion of the water is adjusted to 55 to 75% by weight, and breakage occurs. Since the stress is adjusted to 300 to 3500 gf / cm ² , the texture (chewyness, muscle fiber feeling, etc.) can be adjusted to a texture similar to that of meat, even though it is a processed soybean product. Further, since it has a multi-layered structure (or muscle fiber structure), it can be adjusted to have a texture similar to that of meat by infiltrating a seasoning liquid containing a seasoning and / or oils and fats between layers. In particular, by infiltrating the fats and oils between layers, the fats and oils can be taken into the tissue like meat, and the ratio of fats and oils can be adjusted to the same ratio as that of meat, so that it is more similar to meat in terms of taste. Can be adjusted to the texture of. By further cooking such processed soybean products, it is possible to adjust the texture to be similar to that of cooked meat products such as fried chicken and pork cutlet.

FIG. 1 is a photograph (magnification 20 times) of a cross section of the pressed tofu (compressed tofu) obtained in Example 1 taken with a microscope.

[Processed soybean products]
The processed soybean product of the present invention is a coagulant containing soybean protein, soybean oil, water and a coagulant and having a meat-like structure. Soy protein is a soy protein derived from soybean, which is a raw material of tofu. At least a part of the soybean protein may be denatured by heating or freezing in the process of producing a processed soybean product (including the process of producing soymilk). Soybean oil is a large amount contained in oils and fats derived from soybean (raw soybean oil or first soybean oil), which is the raw material of tofu, and added to tofu (compressed tofu) pressed in the seasoning process described later. When soybean oil (second soybean oil) or a coagulant is used in the form of an emulsion, soybean oil (third soybean oil) contained in this emulsion may be further contained.

The coagulant comprises magnesium chloride and / or calcium sulfate. In the present invention, magnesium chloride and / or calcium sulfate may be contained as a main component as the coagulant, and it is preferable to contain at least magnesium chloride from the viewpoint of excellent coagulation and workability, and magnesium chloride is the main component. It is particularly preferable to include it. Further, magnesium chloride and calcium sulfate may be combined as a coagulant, and by combining magnesium chloride and calcium sulfate, the obtained tofu can be pressed after freezing to produce a processed soybean product having a meat-like structure. .. Both magnesium chloride and calcium sulfate may be anhydrous or hydrated.

When magnesium chloride and calcium sulfate are combined, the weight ratio of magnesium chloride and calcium sulfate can be selected from the range of the former / the latter = 50/50 to 99/1. The former / latter = 70/30 to 97/3, preferably 75, from the viewpoint that a fibrous meat-like structure can be easily formed and the breaking stress can be improved by putting a void (void) in the tofu in the freezing step. It is about / 25 to 95/5 (particularly 80/20 to 90/10). If the proportion of magnesium chloride is too high, the texture may be rough, and if it is too low, the breaking stress may be lowered and the texture similar to that of meat may be lowered.

The coagulant is an inorganic metal salt (for example, a polyvalent metal salt such as calcium chloride or magnesium sulfate) and / or an organic acid (for example) conventionally used as a coagulant as long as the effect of the present invention is not impaired. , Gluconodeltalactone, an organic acid such as sodium gluconate or a salt thereof, etc.) may be further contained.

The total amount of magnesium chloride and / or calcium sulfate may be 50% by weight or more (for example, 80% by weight or more), preferably 90% by weight or more, and more preferably 95% by weight or more in the coagulant. The coagulant may contain only magnesium chloride and / or calcium sulfate. If the total amount of magnesium chloride and / or calcium sulfate is too small, the denaturation and coagulation of soybean protein becomes insufficient, making it difficult to form muscle fibers such as meat, and processed soybean products having a meat-like structure. May not be manufactured.

When the coagulant contains magnesium chloride as a main component, the proportion of magnesium chloride may be 50% by weight or more, preferably 60% by weight or more, and more preferably 70% by weight or more in the coagulant. The coagulant may be composed only of magnesium chloride. Further, the coagulant may be a combination of magnesium chloride and organic acids, in which case the weight ratio of the two is magnesium chloride / organic acids = 50/50 to 99/1, preferably 60/40 to 95. / 5, more preferably about 70/30 to 90/10. If the proportion of magnesium chloride is too low, the denaturation and coagulation of soybean protein will be insufficient, making it difficult to form muscle fibers such as meat, and there is a risk that processed soybean products with meat-like texture cannot be produced. be.

The proportion of the coagulant can be selected from the range of about 0.1 to 1% by weight in the processed soybean product, for example, 0.2 to 0.9% by weight, preferably 0.2 to 0.7% by weight, and more preferably 0.2 to 0.7% by weight. It is about 0.3 to 0.5% by weight. The ratio of the coagulant can be selected from the range of about 1 to 20 parts by weight with respect to 100 parts by weight of soybean protein, for example, 3 to 15 parts by weight, preferably 5 to 10 parts by weight, and more preferably 7 to 9 parts by weight. It is about a part. If the proportion of the coagulant is too small, coagulation may be insufficient, and if it is too large, coagulation may be excessive and the structure may become brittle, and muscle fibers may not be formed.

The processed soybean product of the present invention preferably further contains oils and fats other than soybean oil derived from soybean as a raw material, from the viewpoint of bringing the taste closer to that of meat. As other fats and oils, natural fats and oils are widely used. , Pepper oil, palm oil, palm kernel oil, palm oil, capoc oil, tongue oil, olive oil, tall oil, sardine oil, cutlet oil, etc.), animal oil (beef fat, pork fat, sheep fat, goat fat, horse fat) , Whale oil, chicken fat, turkey fat, etc.), fish oil (herring oil, curry oil, cod oil, citrus oil, hariba oil, carp oil, trout oil, catfish oil, etc.). These oils and fats can be used alone or in combination of two or more. These fats and oils may be fats and oils containing diglyceride. Further, these oils and fats may be hydrogenated oil, transesterified oil or fractionated oil. Of these fats and oils, vegetable oils and fish oils (particularly vegetable oils) are preferable for the purpose of being a substitute for meat, and vegetable oils such as corn oil, sesame oil, rapeseed oil, coconut oil, and palm oil (particularly coconut oil or palm oil). ) Is generalized.

The processed soybean product of the present invention may further contain an emulsifier from the viewpoint of improving workability. By blending the emulsifier with the coagulant in the form of a W / O type (water-in-oil) emulsion into the soymilk, the soymilk can be easily coagulated uniformly and gently. Therefore, it becomes easy to manufacture a processed soybean product having a meat-like structure, and workability can be improved. In addition, in order to prepare the coagulant in the form of a W / O type emulsion, other oils and fats described above may be used.

When the fats and oils are added, the total ratio of the fats and oils may be 0.2% by weight or more (for example, 0.2 to 10% by weight) with respect to the whole processed soybean product, for example, 0.2 to 5% by weight. It is preferably about 0.3 to 5% by weight, more preferably 0.4 to 4% by weight (particularly about 0.5 to 3% by weight). If the total proportion of fats and oils is too small, the taste may be different from that of meat.

The emulsifier is not particularly limited as long as it can form a W / O type emulsion, and conventional emulsifiers such as phospholipids, sucrose fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters and the like. Can be mentioned. Examples of the fatty acid include C _6-24 saturated or unsaturated aliphatic carboxylic acid, preferably C _10-22 saturated or unsaturated aliphatic carboxylic acid (for example, C _12-20 saturated or unsaturated aliphatic carboxylic acid), and further. Preferred include C _14-20 saturated or unsaturated aliphatic carboxylic acids (particularly C _16-18 saturated or unsaturated aliphatic carboxylic acids). The fatty acid may be a condensate of the saturated or unsaturated aliphatic carboxylic acid having a hydroxyl group. These emulsifiers can be used alone or in combination of two or more. Among these emulsifiers, lipophilic emulsifiers having a hydrophilic-lipophilic balance (HLB) of 6 or less (for example, 1 to 6, preferably about 1.5 to 5) are easy to form W / O type emulsions. Preferred, glycerin fatty acid esters are particularly preferred.

Glycerin fatty acid esters include monoglycerin fatty acid ester, diglycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride and the like. Of these, polyglycerin fatty acid esters are preferred. In the polyglycerin fatty acid ester, the number of repetitions of the glycerin unit is, for example, 3 to 15, preferably 4 to 12, and more preferably about 5 to 10. As the fatty acid, among the fatty _{acids, a condensed product of} C 14-20 saturated or unsaturated aliphatic carboxylic acid having a hydroxyl group (for example, condensed ricinoleic acid) is preferable.

In addition to the lipophilic emulsifier, the emulsifier may further contain a hydrophilic emulsifier having an HLB of more than 6 in order to adjust the balance of emulsification.

The emulsifier is, for example, glycerin fatty acid ester (manufactured by RIKEN Vitamin Co., Ltd., trade name "Emulgie MS", "Emulgie OL", "Poem V-100"), glycerin fatty acid citrate ester (manufactured by RIKEN Vitamin Co., Ltd., commercial product). Name "Poem K-37V"), Polyglycerin Condensed Lysinol Acid Ester (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., trade name "CRS-75"), Sucrose fatty acid ester (manufactured by Mitsubishi Chemical Foods Co., Ltd., trade name "Ryo") Commercially available products such as Tosugar Ester S-1170, Ryoto Sugar Ester S-270, Ryoto Sugar Ester ER-290), Soy Recitin (manufactured by Tsuji Oil Co., Ltd., trade name "SLP-Paste") Goods may be used.

The ratio of fats and oils in the emulsion is about 50 to 200 parts by weight, preferably 70 to 150 parts by weight, and more preferably about 80 to 120 parts by weight with respect to 100 parts by weight of magnesium chloride. The ratio of the emulsifier is 0.5 to 20 parts by weight, preferably 1 to 10 parts by weight, and more preferably about 3 to 8 parts by weight with respect to 100 parts by weight of magnesium chloride.

The proportion of water in the processed soybean product of the present invention is 55 to 75% by weight, preferably 58 to 72% by weight, more preferably 60 to 70% by weight (particularly 60 to 65% by weight). If the proportion of water is too high, it is too soft and greatly different from the texture of meat, and if it is too low, it is too hard and the muscle fiber feeling peculiar to meat disappears, which is greatly different from the texture of meat.

The processed soybean product of the present invention may further contain a seasoning depending on the type of cooked product and the like. As seasonings, conventional seasonings such as sugars (sugar such as white sugar, starch sugar such as dashi and malt sugar, sugar alcohol such as lactose, honey and sorbitol), artificial sweeteners, salt, vinegar, soy sauce and fish Soup stock, mirin, cooking liquor, miso, sauce, powdered soup stock (dried soup stock, kelp soup stock, dried bonito, etc.), dried bonito, Western-style soup stock (consomme, millpois, buoyer base, etc.), spices (garlic, ginger, cloves, cumin, sansho, etc.) Myoga, starch, pepper, etc.). These seasonings may be used alone, but are usually used in combination of two or more depending on the type of cooked product and the desired seasoning.

The ratio of the seasoning can be selected according to the purpose of the cooked product, and may be 15% by weight or less in the processed soybean product, for example, 1 to 12% by weight, preferably 2 to 10% by weight, and more preferably 3 to 9%. It is about% by weight.

The processed soybean products of the present invention include other components derived from soybeans (eg, sugars, dietary fiber, etc.) and conventional additives (eg, vitamins, antibacterial agents, pH regulators, flavoring agents, coloring agents, etc.). It may further contain a bactericidal agent, an antioxidant, a light stabilizer, a brewing agent, a water retention agent, an emulsion stabilizer, a preservative, an insect repellent, a swelling agent, a preservative, an antibacterial agent, etc.). The total ratio of other components and additives is about 10% by weight or less (particularly 0.01 to 5% by weight) in the processed soybean product.

The processed soybean product of the present invention has a meat-like structure, and has a texture similar to that of meat and a fibrous texture similar to that of meat. Specifically, the processed soybean product of the present invention is heterogeneous because it is produced by a specific method even though tofu having a homogeneous structure is used as a raw material, and has a muscular fiber structure like meat (meat-like muscle fiber structure). It has a structure that easily tears in a predetermined direction). Specifically, in the internal structure of the processed soybean product of the present invention, after thawing the tofu obtained by coagulating soymilk with a specific coagulant in a state where voids are generated in the internal structure due to freezing (state in which the internal structure is divided). By being pressed, the voids serve as boundaries between layers to form a multi-layered structure (particularly, a muscle fiber structure that can be observed in a cross-sectional photograph). This structure has an inhomogeneous structure, and although the layers (fibers) are adhered to each other, they are crosslinked with weaker bonds than the solidified body inside each layer. Therefore, the processed soybean product of the present invention has a muscular fibrous texture similar to that of meat. The average thickness of each layer (average diameter of each muscle fiber) is, for example, 10 to 1000 μm, preferably 50 to 500 μm, and more preferably 100 to 400 μm. If the thickness of the layer is too large, it becomes hard and the muscle fiber feeling like meat may be impaired, and if it is too small, it is too soft and the chewy texture like meat is not felt, and the muscle fiber feeling is also It may be damaged.

The processed soybean product of the present invention may have such a muscle fibrous structure, and most of the layers (between muscle fibers) are adhered and do not have voids, but some layers. Then, it may have a void. The porosity in the cross section of the processed soybean product in the pressing direction (thickness direction in the plate-shaped body after pressing) is about 10% or less, for example, 0.1 to 10%, preferably 0.3 to 5%, more preferably. It is about 0.5 to 3%. If the porosity is too large, it may be too soft and not chewy like meat.

In the present specification and claims, the average thickness of each layer (average diameter of each muscle fiber) and the void ratio are microscopic cross sections of the processed soybean product in the pressing direction (thickness direction in the plate-shaped body after pressing). It can be obtained as an average value of 10 or more points at any time based on the photograph taken by the scope.

The processed soybean product of the present invention has strength (elasticity) similar to that of meat, and the breaking stress ^{can be selected from the range of about 300 to 3500 gf / cm 2} (for example, 500 to 3500 ^{gf / cm 2} ), for example, 400 to 400. 3000gf / cm ^2, preferably 500~2500gf / cm ^2, more preferably about 600~2000gf / cm ^2, for example 1000~3000gf / cm ² may be (especially 1200~2000gf / cm ²⁾ approximately. The breaking stress value is greatly affected by the type, blending amount, and seasoning method of the seasoning used in the seasoning process, but if the breaking stress is too small, it will be too soft and will differ greatly from the texture of meat. If it is too hard, it will be too hard and the juiciness will be impaired, so it tends to be significantly different from the texture of meat. Within the present specification and claims, the breaking stress can be measured by a conventional compression test used for foods, and in detail, by the method described in Examples described later.

The processed soybean product of the present invention can be used as a substitute for various meats (for example, beef fillet, rose meat; pig shoulder meat, rose meat, thigh meat; chicken breast meat, thigh meat, sausage meat, etc.). It can be used effectively as a substitute for pork rose meat, chicken breast meat, and sasami meat.

The size of the processed soybean product of the present invention is not particularly limited, and in the case of a plate-shaped body, for example, the average diameter of the plate surface of the plate-shaped body (when the plate surface is an irregular shape, the average of the major axis and the minor axis). The average value with the value as the diameter) is, for example, about 30 to 80 mm, preferably about 40 to 60 mm, and the average thickness of the plate-like body is, for example, about 15 to 50 mm, preferably about 20 to 40 mm.

[Manufacturing method of processed soybean products]
The method for producing a processed soybean product of the present invention is a tofu production step of adding a coagulant to soymilk to coagulate the soymilk to obtain tofu, a freezing step of freezing the obtained tofu, and a thawing step of thawing the frozen tofu. Includes a pressing step of pressing thawed tofu and a seasoning step of infiltrating the pressed tofu (compressed tofu) with the seasoning liquid.

The method for producing soymilk used in the tofu production process is not particularly limited, and a conventional method can be used. For example, soybeans that have absorbed water by being immersed in water for a predetermined time (for example, 10 hours or more) are ground and sterilized by heating. After that, it may be a method of filtering (removing from soybeans). As soybeans, soybeans used for conventional tofu can be used. The heat sterilization temperature of the ground soybean is preferably 90 ° C. or higher, for example, about 93 to 100 ° C.

In the tofu manufacturing process, the temperature of the soymilk used in the tofu manufacturing process (initial temperature before adding the coagulant) is preferably 50 ° C. or higher, for example, 60 to 90 ° C., preferably 65 to 80 ° C., and more preferably 70 to 75 ° C. Is.

The method of adding the coagulant is not particularly limited as long as the coagulant containing magnesium chloride and / or calcium sulfate is added to the soymilk, such as a combination of magnesium chloride and calcium sulfate, a combination of magnesium chloride and organic acids, and the like. When a plurality of coagulants are added, the plurality of coagulants may be added all at once, or each may be added separately.

As described above, magnesium chloride and / or calcium sulfate may be added in the form of a W / O type emulsion from the viewpoint of improving workability. In the W / O type emulsion, the ratio of other oils and fats and the emulsifier may be blended so as to be the above-mentioned ratio, and the ratio of water is 30 to 150 parts by weight, preferably 30 to 150 parts by weight with respect to 100 parts by weight of the coagulant. It is about 50 to 130 parts by weight, more preferably about 70 to 120 parts by weight.

In the tofu manufacturing step, after adding a coagulant, usually, in order to improve the shape-retaining property of tofu, the temperature is gradually raised and aged at a predetermined temperature, and then refrigerated to form a tofu body. The aging temperature may be higher than the temperature at which the soymilk is coagulated by adding the coagulant (or the initial temperature before the addition of the coagulant), for example, 70 to 100 ° C, preferably 75 to 95 ° C, and more preferably 80 to 90 ° C. Degree. The aging time is, for example, 10 to 80 minutes, preferably 20 to 60 minutes, and more preferably about 30 to 50 minutes. The refrigerating method is not particularly limited, and may be, for example, a method of immersing in cold water. The refrigerating temperature is, for example, 1 to 15 ° C., preferably 2 to 10 ° C., more preferably 3 to 8 ° C., and the refrigerating time is, for example, 5 to 60 minutes, preferably 10 to 40 minutes, still more preferably 15. It takes about 30 minutes.

In the freezing step, in the homogeneous internal structure of the tofu obtained in the tofu manufacturing step, ice crystals are gradually grown and soybean protein is denatured to generate voids (voids) in the internal structure. Divide the organization. The freezing temperature is such that the temperature at the substantially central portion of the tofu is −15 ° C. or lower (for example, −50 ° C. to −15 ° C., preferably −45 ° C. to −20 ° C., more preferably −40 ° C. to −25 ° C.). It may be frozen at temperature. The freezing time may be 5 hours or more, for example, 8 hours or more, preferably 10 hours or more (for example, 10 to 30 hours). If the freezing temperature is too high or the freezing time is too short (for example, 3 hours or less), the ice crystals may be too small to form sufficient voids inside.

In the thawing step (steaming step), the tissue having voids (voids) in the internal structure becomes a structure joined in a hot state, and it seems that adhesion in the subsequent pressing step is promoted. In the thawing step, the thawing method is not particularly limited, and may be a method of natural thawing (leaving at room temperature) or a method of heating and thawing. Among these methods, the method of heating and thawing is preferable because it can improve elasticity (chewyness) and muscular fibrous feeling by promoting internal adhesion in the subsequent pressing step, and it can be heated uniformly. Therefore, the method of heating with steam and thawing is particularly preferable.

The heating temperature is, for example, 70 to 99 ° C, preferably 80 to 98 ° C, and more preferably 90 to 95 ° C. The heating time is, for example, 10 to 300 minutes, preferably 30 to 200 minutes, and more preferably about 50 to 100 minutes. If the heating temperature is too low or the heating time is too short, the effect of improving the elasticity and muscle fiber feeling of the processed soybean product may be reduced, and conversely, if the heating temperature is too high or the heating time is too long. , The processed soybean product becomes hard and may differ from the texture of meat.

When heating with steam, the pressure of the steam may be 0.1 MPa or less, for example, 0.01 to 0.09 MPa, preferably 0.02 to 0.08 MPa, more preferably 0.04 to 0.07 MPa. Degree. If the pressure is too high, the processed soybean product may become hard and may differ from the texture of the meat.

In the thawing step, the thawed tofu may be drained because the water is often separated from the tofu. As the drainer, for example, after thawing, the frozen tofu may be stored in a bag-shaped material formed of cloth and drained, or the frozen tofu may be heated in a bag-shaped material formed of cloth and drained. May be good.

In the thawing step, it is preferable to adjust the degree of water separation so that the weight of the tofu is about 1/2 (for example, 1 / 1.5 to 1 / 2.5). When the tofu leaves the water, the internal tissue is divided due to the formation of voids inside the tofu. Therefore, since it is flattened in the subsequent pressing step to form a plate-like body having a laminated structure, the obtained processed soybean product can exhibit a fibrous feeling similar to a meat-like structure.

In the pressing process, the tofu fragmented in the freezing process and the thawing process progresses to adhere to each other along with the pressing, and at least the water flows out in the lateral direction (random direction such as lateral direction and upper limit direction), so that the tofu is compressed. A streak (muscle fibrous) is formed in the tofu that has been made, and it seems that it becomes a meat-like tissue.

In the pressing step, the method for pressing the thawed tofu is not particularly limited, and examples thereof include a method of pressing one or more thawed tofu using a press machine used for pressing (pressurizing) food. .. The processed soybean product of the present invention is obtained through a pressing process, and finally, the weight of tofu (tofu before thawing) is reduced to about 1/3 (for example, 1 / 2.5 to 1 / 3.5) by pressing. ) May be adjusted.

The press pressure may be adjusted from the range of 0.05 MPa or more by observing the state of the tofu after thawing. For example, the press pressure is 0.05 to 0.5 MPa, preferably 0.08 to 0.3 MPa, more preferably 0.08 to 0.3 MPa. Is about 0.1 to 0.2 MPa (particularly 0.12 to 0.18 MPa). In particular, in the pressing step, it is preferable to press in stages from low pressure conditions to high pressure conditions, for example, low pressure treatment of 0.05 MPa or more and less than 0.1 MPa (particularly 0.07 to 0.09 MPa) and 0.1 to 0. It may be combined with a medium pressure treatment of .5 MPa (preferably 0.12 to 0.3 MPa). If the pressing pressure is too low or the pressing time is too short, the elasticity and muscular fiber feeling of the processed soybean product may decrease.

In the seasoning process, the seasoning liquid is infiltrated into the pressed tofu (compressed tofu) [especially between the layers of the compressed tofu (between the muscle fibers)] to give the texture of the processed soybean product in terms of taste and juiciness. It can be made closer to the texture of meat.

In the seasoning step, the seasoning liquid may contain seasonings and / or oils and fats, may be a seasoning liquid containing seasonings alone, and contains oils and fats alone (as is). It may be a seasoning liquid, or may be a seasoning liquid containing oils and fats and seasonings. When the seasoning liquid contains fats and oils, the ratio of the fats and oils to be infiltrated can be easily adjusted, and the seasoning liquid can be used in combination with other additives such as seasonings depending on the type of cooked food. An aqueous dispersion containing the same kind and seasoning is preferable. By infiltrating the fats and oils between the layers, the texture of the meat can be further approached.

In the case of a seasoning liquid containing a seasoning alone, the seasoning liquid may be an aqueous dispersion containing the seasoning. The total amount of the seasoning is, for example, about 20 to 100 parts by weight, preferably about 30 to 90 parts by weight, more preferably about 40 to 80 parts by weight (particularly about 50 to 70 parts by weight) with respect to 100 parts by weight of water.

In the aqueous dispersion containing fats and oils and water, the ratio of fats and oils may be 0.5 parts by weight or more with respect to 100 parts by weight of water, for example, 0.5 to 50 parts by weight, preferably 1 to 30 parts by weight. By weight, more preferably about 3 to 20 parts by weight (particularly about 5 to 10 parts by weight). If the proportion of fats and oils is too small, the fats and oils cannot be sufficiently permeated into the processed soybean product, and in some cases, it may be difficult to bring the texture of the meat closer to that of the meat in terms of taste.

In an aqueous dispersion containing oils and fats and water, the total amount of seasoning is, for example, 5 to 150 parts by weight, preferably 10 to 100 parts by weight, more preferably 15 to 80 parts by weight (particularly) with respect to 100 parts by weight of water. About 20 to 70 parts by weight).

In order to sufficiently infiltrate the seasoning and / or oils and fats contained in the seasoning liquid into the compressed tofu, the seasoning liquid may be heated and soaked, and the compressed tofu is forcibly impregnated using an injector or the like. You may. The heating temperature is, for example, 60 to 100 ° C, preferably 70 to 95 ° C, and more preferably about 80 to 90 ° C. The immersion time is, for example, 1 to 60 minutes, preferably 5 to 40 minutes, and more preferably 10 to 30 minutes.

In the dipping, it is preferable to soak with stirring in order to uniformly disperse the seasoning and / or the oil and fat in water and promote the uniform permeation of the seasoning and / or the oil and fat into the compressed tofu. The stirring speed is, for example, about 5 to 40 rpm, preferably about 15 to 30 rpm.

The pressed compressed tofu may be drained and dried after soaking, or it may be impregnated and dried and used as it is as a substitute for meat, or it may be further cooked. In order to allow it to permeate and fix it so that it does not flow out to the outside of the processed product, it may be cooled in a refrigerator for about 5 to 60 minutes (particularly 10 to 40 minutes).

Unlike tofu, which has a uniform inside, the obtained processed soybean product of the present invention has a muscular fibrous structure, so that seasonings and / or fats and oils permeate the inside uniformly. When it is included, the fats and oils permeate the inside evenly like meat, so the characteristics are similar to those of meat in terms of not only the physical texture but also the degree of penetration of the fats and oils and the taste and juiciness of the fats and oils. have.

[Cooked products and their manufacturing methods]
The cooked product of the present invention includes the processed soybean product. The processed soybean product may be shredded (minced) or formed into fibers and then cooked. However, since the processed soybean product itself has a meat-like structure, the block-shaped product is a meat mass. It is preferred to cook as an alternative to. Examples of such cooked products include fried foods (fried foods, deep-fried foods, tempura, fried foods, cutlets, fritters, etc.) of the processed soybean products. The shape and size of the block can be selected according to the desired cooked product. For example, in the case of a substitute for fried chicken, an indefinite shape with an average diameter of about 30 to 80 mm, and in the case of a substitute for pork cutlet, the average diameter. It may have a plate shape of about 30 to 80 mm and a thickness of about 5 to 20 mm.

The method for producing a cooked product of the present invention is not particularly limited, and in the case of fried food, even a production method including a frying step of frying the processed soybean product with fats and oils (immersing or putting it in heated fats and oils). good.

As the oils and fats, the oils and fats exemplified in the section of processed soybean products can be used, and usually vegetable oils (safflower oil, corn oil, sesame oil, sunflower oil, soybean oil, rice oil, canola oil and other rapeseed oils, peanuts) can be used. Oil), animal oil (beef tallow, pork fat, etc.) can be used.

In the frying step, the temperature of the heated fats and oils (frying temperature) is, for example, 120 ° C. or higher, preferably 150 to 230 ° C., more preferably 160 to 200 ° C. (particularly 170 to 190 ° C.). The frying time (frying time) of the processed soybean product is, for example, 10 seconds or more, preferably 30 seconds to 10 minutes, and more preferably 1 to 5 minutes (particularly 1.5 to 3 minutes).

The method for producing a cooked product of the present invention may include the frying step, may be fried, or may be battered on a processed soybean product and fried. Of these, it is preferable to put on a batter and fry, and more specifically, the tasting step further includes a buttering step of adhering particles containing starch to the surface of the processed soybean product that has been drained after immersion, and fries. In the process, the processed soybean product to which the particles are attached may be fried in fats and oils.

In the battering process, the starch-containing particles include conventional particles used for deep-fried foods such as deep-fried foods, cutlets, and fried foods, such as wheat flour (strong flour, medium-strength flour, and weak flour), potato starch, bread crumbs, and modified starch. Can be mentioned. Examples of the starch-containing particles include particles formed by starch alone, such as corn starch, potato starch, wheat starch, rice starch, sweet potato starch, tapioca starch, green bean starch, sago starch, and pea starch. These starches may be modified starches such as esterified starch, etherified starch, crosslinked starch and oxidized starch. These particles can be used alone or in combination of two or more.

The ratio of the particles containing starch is, for example, 2 to 40 parts by weight, preferably 5 to 30 parts by weight, and more preferably 10 to 20 parts by weight with respect to 100 parts by weight of the processed soybean product.

Starch-containing particles may be combined with fluids (liquid or gel) such as chicken eggs, water and the like. The ratio of the fluid is, for example, 150 to 500 parts by weight, preferably 200 to 400 parts by weight, and more preferably 250 to 350 parts by weight with respect to 100 parts by weight of the particles containing starch.

The method of attachment is not particularly limited, and the seasoned processed soybean product may be sprinkled with starch-containing particles (or starch-containing particles and fluid), and the laid starch-containing particles (or starch-containing particles) may be sprinkled. And the processed soybean product seasoned on the fluid) may be rolled. Further, the processed soybean product flavored in the starch-containing particles and the fluid may be immersed, and after the processed soybean product is immersed in the fluid, it is taken out and sprinkled or laid with the starch-containing particles. The processed soybean product may be rolled on particles containing starch.

If necessary, the processed soybean product to which particles are attached in the battering process may be frozen and distributed as a cooked product for consumers to use in the frying process at the time of use. It may be served and distributed as a cooked product that has undergone a frying process.

Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited to these examples. The details of the raw materials used are as follows, and the water content and hardness (breaking stress) of the obtained processed soybean product were evaluated by the following method.

[moisture]
The water content of processed soybean products and commercially available tofu was measured using an infrared moisture meter.

[Breaking stress]
The breaking stress (hardness) of processed soy products and their cooked products, commercially available tofu and cooked meat products is measured by compression-based breaking stress measurement measures (manufactured by Taketomo Denki Co., Ltd., trade name "Tencippressor (registered trademark)"). Was measured using. For processed soybean products and commercially available tofu, compress at a speed of 2 mm / s using a cylindrical plunger with a diameter of 18 mm, and for processed soybean products, commercially available tofu and meat cooked products, a wedge-shaped plan. Compressed at a speed of 2 mm / s using a jar (contact area ^{set to 1 mm 2).}

[Average thickness of each layer of compressed tofu]
A photograph (20 times) of the cross section of the obtained compressed tofu taken with a microscope (manufactured by KEYENCE CORPORATION, trade name "Quick Microscope VH-5000"). Thickness) was measured and the average value was calculated.

Example 1
(Manufacturing of fried soybean products)
(1) Soymilk manufacturing process 8 kg of soybean (domestic whole soybean Fukuyutaka) is immersed in 34 liters of water (about 19 hours), ground, sterilized by heating at 98 ° C, filtered to remove okara, and solid content. 12% by weight soymilk was obtained.

(2) Tofu manufacturing process A coagulant (nigari / sushi powder = 85 /) that combines bittern (magnesium chloride) and sushi powder (calcium sulfate) with respect to 9 liters of soymilk adjusted to 70 to 75 ° C. 15 (weight ratio)) was added at a ratio of 0.3% by weight to the whole soymilk, gradually heated and aged at 85 ° C. for 40 minutes, and then immersed in a cold water tank at 5 ° C. for 20 minutes. A tofu body was formed, and 9000 g of silken tofu was obtained.

(3) Freezing process of tofu The obtained tofu was stored in a freezer and frozen at -25 ° C for 12 hours.

(4) Thawing Step of Tofu The frozen tofu was taken out from the freezer and heat-treated with steam at a pressure of 0.06 MPa and a temperature of 93 ° C. for 80 minutes to thaw. The thawed tofu was put in a cloth bag and drained lightly. By draining, the weight of tofu became 8000g.

(5) Pressing process The thawed and drained tofu is pressed at 0.085 MPa for 20 minutes using a press machine (Mase Co., Ltd., model 460-701A), and then at 0.15 MPa for 10 minutes. Pressing gave 3800 g of compressed tofu.

The water content of the obtained compressed tofu was 63.3% by weight, and the breaking stress was 1873 gf / cm ² . A cross-sectional photograph of the obtained compressed tofu is shown in FIG. The average thickness of each layer was 265 μm.

(6) Seasoning process The obtained compressed tofu is cut into irregular shapes (15 to 30 g / piece) by hand, and a boiling stirrer (manufactured by Miura Co., Ltd., rotary steam kettle, model RTK-200S) is used. While stirring manually (about 20 rpm), the mixture was immersed in a seasoning solution adjusted to 85 ° C. for 20 minutes. After soaking, it was stored in a refrigerator set at 5 ° C. and refrigerated for 30 minutes to obtain a processed soybean product. The composition of the seasoning liquid is as follows. The weight of the obtained processed soybean product was 18 to 38 g, and the proportion of fats and oils was 0.7% by weight.

Water: 1400g
Sugar: 380g
Dashi stock: 260g
Salty sauce: 80g
Sesame oil: 80g
Spices: 122g.

(7) Battering process After the obtained processed soybean product is drained, it is dusted with a powdering machine (Maicock Sangyo Co., Ltd., flower coating machine, model KRB-500 type) (Matsutani Chemical Industry Co., Ltd.). ) Made modified starch, trade name "Food Starch T-1") is used, and the mixture is adhered to the surface of the processed soybean product in a substantially uniform state at a ratio of about 1.5 g to 100 g of the processed soybean product. rice field.

(8) Frying process The processed soybean product having the mixture adhered to the surface was immersed in a commercially available canola oil heated to 170 ° C. for 2 minutes and then taken out from the canola oil to obtain fried soybean products.

The breaking stress of the obtained fried chicken was 1795 gf / cm ² .

Example 2
(Manufacturing cutlet for processed soybeans)
(1) Taste step 30 g of the compressed tofu obtained in Example 1 is die-cut with a cercle having a diameter of 52 mm, cut into plates having a thickness of 8 mm, and heated to 85 ° C. while stirring at 20 rpm using a boiling stirrer. It was immersed in the adjusted seasoning liquid for 20 minutes. After soaking, it was stored in a refrigerator set at 5 ° C. and refrigerated for 30 minutes to obtain a processed soybean product. The composition of the seasoning liquid is as follows. The weight of the obtained processed soybean product was 36 g, and the proportion of fats and oils was 1.7% by weight.

Water: 755g
Worcestershire sauce: 50g
Tonkatsu sauce: 50g
Sorbitol: 50g
Salt: 20g
Umami seasoning: 10g
pH regulator: 15g
Palm oil: 49.9g
Soy lecithin: 0.1 g.

(2) Battering process After draining the obtained processed soybean product, it is passed through a batter solution (manufactured by Okumoto Flour Milling Co., Ltd., trade name "Battermix MC", dilution ratio 3.5 times). , Bread crumbs (fine bread crumbs: roasted bread crumbs = 20: 80 (weight ratio)) were rolled to adhere the bread crumbs to the surface. The proportion of clothing adhering to the surface of the processed soybean product was 35% by weight of the whole.

(3) Frying process The processed soybean product having the batter adhered to the surface was immersed in commercially available canola oil heated to 170 ° C. for 2 minutes and then taken out from the canola oil to obtain cutlets for the processed soybean product.

The breaking stress of the obtained cutlet was 1452 gf / cm ² .

Reference example 1
The water content of commercially available silken tofu was 89.4% by weight.

Reference example 2
The water content of commercially available cotton tofu (hard tofu) drained by the same method as in the pressing process of Example 1 was 82.1% by weight, and the breaking stress of hard tofu measured with a cylindrical plunger was 270 gf / cm ^2. The breaking stress measured by a wedge-shaped plunger for the tofu cutlet produced by the same method as in the seasoning step, buttering step and frying step of Example 2 was 236 gf / cm ² .

Reference example 3
The breaking stress after frying of commercially available deep-fried chicken (manufactured by Turmelt Foods Co., Ltd., trade name "chicken thigh meat seasoned (for deep-fried chicken)") was 1408 gf / cm ² .

Reference example 4
The breaking stress of the commercial bite cutlet (sold by Kobe Bussan Co., Ltd., trade name "pork bite cutlet") after frying was 1452 gf / cm ² .

The processed soybean product of the present invention is meat of livestock such as chicken, pig, cow, sheep (for example, beef fillet, rose meat; pig shoulder meat, rose meat, thigh meat; chicken breast meat, thigh meat). , Sasa meat, etc.) and cooked products of these meats, such as fried foods (fried, fried, tempura, fried, cutlet, cutlet, fritter, etc.), especially fried chicken and pork cutlet. Can be effectively used as a substitute for.

Claims (7)

A processed soybean product having a multi-layered structure containing soybean protein, soybean oil, water , a coagulant, and fats and oils other than soybean oil derived from soybean as a raw material.
The average thickness of each layer is 10 to 1000 μm, and the oils and fats permeate between the layers.
The coagulant contains magnesium chloride and / or calcium sulfate, and the proportion of the fats and oils is 0.2 to 10% by weight in the processed soybean product.
The ratio of the water to the whole processed soybean product is 60 to 75% by weight, and the breaking stress measured by compressing the plate-shaped processed soybean product at a speed of 2 mm / s using a cylindrical plunger having a diameter of 18 mm. A processed soybean product with a value of 300 to 3000 gf / cm ^2. The processed soybean product according to claim 1, wherein the coagulant contains magnesium chloride. The processed soybean product according to claim 1 or 2, wherein the coagulant contains magnesium chloride and calcium sulfate, and the weight ratio of magnesium chloride to calcium sulfate is the former / the latter = 50/50 to 99/1. The processed soybean product according to any one of claims 1 to 3, further comprising fats and oils other than soybean oil derived from soybean as a raw material, and the proportion of the fats and oils is 0.2 to 5% by weight in the processed soybean product. The processed soybean product according to any one of claims 1 to 4, wherein the proportion of the coagulant is 0.1 to 1% by weight in the processed soybean product. A tofu manufacturing process in which a coagulant is added to soymilk to coagulate the soymilk to obtain tofu, a freezing step in which the obtained tofu is frozen, a thawing step in which the frozen tofu is thawed, a pressing step in which the thawed tofu is pressed, and a press. The method for producing a processed soybean product according to any one of claims 1 to 5 , which comprises a seasoning step of infiltrating the seasoning liquid into the tofu. A cooked product containing the processed soybean product according to any one of claims 1 to 5.

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