JPS5856615B2 - Method for manufacturing sausage-like paste products - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a novel paste product having the texture of a sausage.

In recent years, there has been a worldwide shortage of animal protein, and research and development of technologies for producing meat-like products from vegetable protein raw materials such as soybean protein have been active.

Various methods have also been proposed for sausage-like foods.

For example, Special Publication No. 54-44735 and Special Publication No. 54-21
As shown in No. 431, this is a method of producing sausage-like food by using soybean protein with high gel-forming ability, adding oil, fat, water, seasonings, etc. to it, cutting it, and then heating it.

However, these conventional sausage-like foods made from vegetable protein are inferior to commercially available sausages made from ground beef, pork, etc. in terms of texture such as juiciness and elasticity, as well as taste and flavor. there were.

In view of these points, the present inventors investigated various processing methods and found that non-fibrous vegetable protein 1 with a protein content of 50% or more was developed.
2 to 5 parts of edible oil and fat and 6 to 1 part of water
By mixing the emulsion obtained by mixing 0 parts of oil and emulsifying the oil so that the particle size is 30μ or less with the gelled product and emulsion produced by the conventional method, the juicy feeling, which has been a concern in the past, can be improved. They discovered that the problem of texture such as elasticity could be overcome and completed the present invention.

As the non-fibrous plant protein in the present invention, various plant proteins such as soybean protein, wheat protein, peanut protein, etc. can be used regardless of the origin, as long as the protein content is 50% or more.

These plant proteins have thermocoagulability, excellent solubility, and high gel-forming ability.

Among these vegetable proteins, soybean protein, particularly isolated soybean protein, is preferred in terms of product availability and economic efficiency.

Regarding solubility and gel-forming ability, the higher the better, the higher the solubility, the better the solubility.
trogen solubility 1ndex)7
0 or more, preferably 80 or more, and the gel forming ability is the value measured by a circular jelly strength meter of a heated gel obtained by heating at 90'C for 30 minutes after kneading with 3.5 times hydration. may be 1.2 kg/i or more, preferably 1.5 kg/i or more.

The edible fats and oils may be either vegetable oils or animal fats, such as oils and fats made from plant seeds such as soybeans, corn, peanuts, cottonseeds, sunflowers, rapeseeds, and palms, or butter, lard, etc. and animal fats and oils such as claw.

These animal fats and oils can be used in the same manner whether they are liquid oils or solid fats.

Next, for 1 part of the above non-fibrous vegetable protein, 2 parts of edible oil and fat are added.
and 6 to 10 parts of water are mixed and emulsified so that the particle size of the oil is 30 μm or less, preferably 10 μm or less.

This emulsion (4) is an oil-in-water type (0/W type), and while conventional emulsions have an oil particle size of 50 parts or more, in the present invention, the oil particle size is preferably 30 μm or less. A feature of the present invention is that emulsification is performed so that the particle size is 10μ or less.

To reduce the oil particle size to 30μ or less, the rotation speed is 5.
Various methods can be used, such as a method using a high-speed emulsifier of 00 Orpm or more, a method of processing by applying a high pressure of 100 kg/ff1 or more, a method of processing by applying ultrasonic waves with a frequency of 20 KHz or more.

The blending ratio of edible oil and fat and water is preferably within the above range,
Above this the texture of the final product will be soft;
If it is less than this, the texture of the final product will be too hard.
Either way, it's not preferable.

In this case, O/W type edible emulsifiers (lecithin, sorbicun fatty acid ester, sucrose fatty acid ester, etc.), emulsion stabilizers (carrageenan, guar gum, gum arabic), thickeners, etc. to produce the emulsion (4) are used. can be used.

On the other hand, the mixture of the non-fibrous vegetable protein and water is kneaded to obtain a gelled product (B).

It is essential that the protein concentration of the mixture is relatively high;
Usually, it is necessary to be 10 to 35%.

Mixing can be sufficiently carried out using a silent cutter, kneader, etc., and the kneading time varies depending on the speed.

5 to 1.50 Orpm silent cutter
Knead for 2 to 10 minutes using a high-speed silent cutter at about 3.00 Orpm for 30 minutes.

A gelatinized product can be obtained by allowing this to stand at 0°C to 60°C for 20 minutes or more.

In this case, various seasonings can also be added, such as various extracts, sodium glutamate, salt, soy sauce, sugar, sorbitol, dextrin, water-soluble flavors, and even food coloring for coloring purposes.

The amount of seasoning to be used is determined so that the intended sausage-like food tastes uniformly when eaten, and also in relation to the flavoring and seasoning to be used later if necessary.

The gelled product obtained in this way is elastic, smooth and free of blemishes, and more specifically, the measured value with a texturometer (18-inch lucite) is I-
I, -2.0~4.02A2/A, = 0.4~0.6
It is preferable to use a material having elasticity of .

On the other hand, an emulsion (C) consisting of heat-coagulable protein, edible oil and fat, and water is prepared.

Heat-coagulable protein is made into a slurry or dough (d) by adding water.
A protein that forms an elastic, hard gel when heated (rough), and representative examples include (separated) soy protein, egg white, and gluten.

Among these, egg white is most preferred in terms of flavor, texture, etc.

In addition, it is also possible to mix gelatin or, in fact, pigskin collagen as a cold-coagulable protein.

As described above, the edible oil may be animal oil or vegetable oil.

The emulsion used in the present invention is prepared by first preparing an 0/W type emulsion from edible fats and oils, preferably a cold-coagulable protein, and water, and then uniformly dispersing and dissolving the heat-coagulable protein in this to improve texture and cooking. It is suitable due to its characteristics.

The ratio of raw materials used in preparing this emulsion varies depending on the type of protein and oil used, but the weight ratio of edible oil/fat: cooling coagulating protein: heat coagulating protein: water is 1:0 to 2:0.
01-0.5: 0.01-0.5, preferably 1
:08-1.2:0.1-0.320.1-0.3.

Emulsion (4) and gelled product (B) obtained as above
and emulsion (C) in A:B:C=1:0.2~
0.5:1.5-4.0 preferably 1:0.3-0.5
: By mixing at a weight ratio of 2.0 to 3.0, molding and heating according to a conventional method, an extremely excellent sausage-like paste product can be produced.

At the time of this mixing, various seasonings, flavors, colorants, etc. can be added as necessary.

That is, since the sausage-like paste product produced by the method of the present invention has excellent elasticity, it is possible to make a sausage-like paste product with a novel texture that is not found in conventional products by adding various seasonings. Can be done.

For example, by adding flavoring agents such as cheese flavor, plum flavor, bonito flavor, curry flavor, and fruit flavor, and flavoring substances such as coffee flavor and chocolate flavor, the product has a sausage-like texture. Taste and flavor can now be made to taste.

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

Example 1 3.5 parts of corn oil and 7 parts of water were added to 1 part of isolated soybean protein (Ajiprone-82 manufactured by Ajinomoto ■) and homogenized at 1.00 Orpm and 500 rpm using a high-speed homogenizer manufactured by Nippon Seiki ■, respectively.
．． 00Orpm, 15. 10 at the rotation speed of OOOrpm
A-1 (1,00 Orpm) for emulsification for minutes A section
, A-2 (5,00 Orpm), A-3 (15, O
Each emulsion liquid group of OOrpm) was obtained.

The average particle size of the oil in each of these sections is 48μ for A-1 and 48μ for A-1.
2 was 25μ, and A3 was 7μ.

In addition, 0.009 parts of water 3, 2 natural pigment ("Rubiruka J" manufactured by Tokyo Tanabe ■) was added to 1 part of the above-mentioned isolated soybean protein, and the mixture was kneaded for 15 minutes at 3.00 Orpm using a silent cutter. Gelled product B section was obtained.

Furthermore, the above-mentioned isolated soybean protein, 1 part wheat starch (manufactured by Ajinomoto * "New Nissan Starch J"), 0.6 part collagen (
Shonan gelatin ■ "Liquimeat J) 2.4 parts, corn oil 0
．． 9 parts, 3.5 parts of water, 0.02 parts of the above natural pigments, 0.02 parts of sausage flavor, 0.04 parts of chemical seasonings, 0.2 parts of salt, 0.5 parts of balk extract, 0.02 parts of spices. 3.00 Orpm using a silent cutter.
The mixture was kneaded for 15 minutes to obtain emulsion C.

The A, B, and C sections obtained as above are A:B:C-1:
3,0 using a silent cutter in a ratio of 0.3:3
After kneading at 00 rpm for 1 minute, casing in sheep intestines, drying in a smoke chamber at 60°C for 10 minutes,
Smoking -60°C (relative temperature 65%) and heating -80°C
The mixture was treated for 30 minutes to obtain a Wiener sausage-like food.

Below, sensory evaluation was performed by 10 taste judges.

The results are shown in Table 1.

In addition, as a control, Ito Ham ■
A comparison was made using the "Balky" manufactured by the company.

Example 2 1 part isolated soybean protein (Ajiprone-82 manufactured by Ajinomoto ■) and 3.5 parts palm oil (Hightone-40 manufactured by Ajinomoto ■)
1 part and 7 parts of water were added and emulsified for 15 minutes at 10.00 Orpm using a high-speed homogenizer manufactured by Nikkaki ■ to obtain emulsion A.

The average oil diameter of this system was 12μ.

Further, 3.2 parts of water and 0.009 parts of natural pigment ("Rubilka J" manufactured by Tokyo Tanabe ■) were added to 1 part of the above-mentioned isolated soybean protein, and kneaded for 15 minutes at 3.00 rpm using a chilent cutter. Gelled product B section was obtained.

Furthermore, add wheat starch (Ajinomoto ■
0.6 parts of "Shin Nissan Starch J", 2.4 parts of collagen (Shonan Gelatin "Liquimeat"), 0.9 parts of corn oil, 3.5 parts of water, 0.02 parts of the above natural pigments, sausage flavor 0.02 part, chemical seasoning 0.04 part salt 0.2
1 part, 0.5 parts of Balk extract, and 0.02 parts of spices were added and kneaded using a silent cutter at 3.00 Orpm for 15 minutes to obtain emulsion C.

Sections A, B, and C obtained as above were cut at 3.000 rpm using a silent cutter at each ratio shown in Table 2.
After kneading for 1 minute, inject into sheep intestines, dry in a smoke chamber at -60**℃, and smoke for 10 minutes.
60 °C (relative temperature 65%), and heating -80 °C, 30
The mixture was treated for minutes to obtain a Wiener sausage-like food.

The sensory evaluation was carried out in Example 1. It was done in the same way as in the case.

The results are shown in Table 2. Example 3 Isolated soybean protein (Ajipron-M2 manufactured by Ajinomoto ■), corn oil, and water were emulsified at the blending ratios shown in Table 3 for 20 minutes at approximately 7.00 Orpm using a household mixer. Liquid A section (A-4, A-5, A-6, A-7, A-8
) was prepared.

The average oil droplet diameter of each emulsion group is as shown in Table 3.

Further, 3.2 parts of water and 0.009 parts of natural pigment ("Rubiruka J" manufactured by Tokyo Tanabe ■) were added to 1 part of the above-mentioned isolated soybean protein, and the mixture was kneaded for 15 minutes at 3.00 rpm using a silent cutter to form a gel. Obtained 8th block of monsters.

Furthermore, 1 part of the above-mentioned isolated soybean protein, 0.6 parts of wheat starch ("Shin Nissan Starch J" manufactured by Ajinomoto), 2.4 parts of collagen (Shonan Gelatin "Liquimed"), and 0.9 parts of corn oil.
1 part, 3.5 parts of water, 0-02 parts of the above natural pigments,
Sausage flavor 0.02 part, chemical seasoning 0.04 part, salt 0.2 part, balk extract 0.5 part, spice 0.0
Add 2 parts and use a silent cutter to 3.000 r
After kneading at pm for 15 minutes, emulsion C group was obtained.

The A, B, and C sections obtained as above are A:B:C=1
: 0.3 : 3 using a silent cutter at 3,000 rpm for 1 minute, casing in sheep intestine, drying in a smoke chamber at 60°C for 1 minute.
0 minutes, smoke -60℃ (relative temperature 65%), and heat -
The mixture was treated at 80° C. for 30 minutes to obtain a Wiener sausage-like food.

The following sensory evaluation was performed in the same manner as in Example 1.

The results are shown in Table 3.

1 part palm oil (“High Tone-10” manufactured by Ajinomoto) 2
2 parts and 7 parts of water were added and emulsified for 15 minutes at 10.00 Orpm using a high-speed homogenizer manufactured by Nippon Seiki ■ to obtain emulsion A.

Further, 3.2 parts of water and 0.009 parts of natural pigment ("Rubiruka J" manufactured by Tokyo Tanabe ■) were added to 1 part of the above-mentioned isolated soybean protein, and the mixture was kneaded for 15 minutes at 3.00 rpm using a Kylent Katuku. , 8 sections of gelled material were obtained.

In addition, 1 part of the above-mentioned isolated soy protein, 0.6 parts of wheat starch ("Shin Nissan Starch J" manufactured by Ajinomoto), 2.4 parts of collagen (Shonan Gelatin "Liquimeat L"), and 0.9 parts of corn oil.
3.5 parts of water, 0.04 parts of chemical seasonings, 0.2 parts of salt,
0.4 parts of plum extract and 0.02 parts of spices were added and kneaded using a silent cutter at 3.00 Orpm for 15 minutes to obtain emulsion C.

Wards A, B, and C obtained as above are A:B:C=1:
3.0 using a silent cutter in a ratio of 0.3:3
After mixing at 00 rpm for 1 minute, the mixture was filled into a polyethylene casing and heated in a hot water tank at 80°C for 40 minutes to obtain a completely new type of food.

Motoichi was a novel food with a sausage-like texture and a sour taste and flavor.

Example 5 3 parts of corn oil and 6 parts of water were added to 1 part of isolated soybean protein (Ajiprone-821 manufactured by Ajinomoto ■) and emulsified for 10 minutes using a high-speed homogenizer manufactured by Nippon Seiki ■ at a rotational speed of 10.00 Orpm. As a result, emulsion A was obtained.

The average particle size of the oil in this area was 18μ.

In addition, 1 part of the above-mentioned isolated soybean protein, 3.5 parts of water, and natural pigment (
0.009 part of "Rubiruka J" manufactured by Tokyo Tanabe ■ was added and kneaded using a silent cutter at a rotational speed of 1.50 rpm for 20 minutes to obtain 8 gelled products.

In addition, 1 part of the above-mentioned isolated soybean protein and wheat starch (Ajinomoto ■
New Nissan Starch J) 0.5 part, Collagen (Shonan Gelatin ■ "Liquimeat J") 2.2 parts corn oil, 0.7 parts water, 0.02 part of the above natural pigment, Sausage Flate 0. Add 0.02 parts of chemical seasonings, 0.04 parts of chemical seasonings, 0.2 parts of salt, 0.5 parts of Bork extract, and 0.02 parts of spices, and knead for 20 minutes at a rotation speed of 1.50 Orpm using a silent cutter to emulsify. I got item C.

The A, B, and C sections obtained as above are A:B:C=1
:0.3:3 using a silent cutter for 1 minute at a rotational speed of 1.50 Orpm, and then heated in a casing at 800C for 30 minutes to obtain product (a).

On the other hand, 1 part of the above-mentioned isolated soybean protein was mixed with 3.3 parts of water and parts of the above-mentioned natural dyes o and oos, and after stirring for 20 minutes using a silent cutter at a rotation speed of 1.50 Orpm, a gelatinized product was formed. Got the ward.

In addition, 1 part of pork fat semi-dissolved in 1 part of collagen mentioned above, 0 parts of pork fat
．． 2 parts, a small amount of emulsifier, and emulsion stabilizer were mixed and kneaded for 20 minutes at 1,500 rpm using a silent cutter. At this time, 0.2 part of dried egg white was evenly dispersed and dissolved to form an emulsion. I got Ward E.

Thus obtained 1 part of 0 area, 2.3 parts of E area and 0.5 part of seasoning liquid
4 parts (sodium glutamate 0.02 parts, salt o, i parts,
0.1 part of sugar, 0.14 part of meat extract, a small amount of flavor, and 0.15 part of water) were kneaded for 20 minutes using a silent cutter.

This product was packed in a casing and heated at 80'C for 30 minutes to obtain product (b).

Below, the sensory evaluation was performed in the same manner as in Example 1.

Claims (1)

[Claims] 1. An emulsion in which 1 part of non-fibrous vegetable protein with a protein content of 50% or more is mixed with 2 to 5 parts of edible oil and fat, and 6 to 10 parts of water, and emulsified so that the particle size of the oil is 30 μ or less. Product (4), a gelled product (B) obtained by kneading the mixture of the non-fibrous vegetable protein and water, and an emulsion (C) consisting of a thermocoagulable protein, edible oil and fat, and water A: B:C=
A method for producing a sausage-like paste product, which comprises mixing at a weight ratio of 1:0.2 to 0.5:1.5 to 4.0, followed by heating in a bottom mold.