JPH0147142B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing a corned beef-like food of good quality using a fibrous processed soybean product prepared from soybeans. Corned beef is usually made from livestock meat such as beef or horse meat, salted and boiled to loosen the meat fibers and seasonings, fat, etc.
It is produced by mixing it with spices, filling it into cans, etc., and then heating and sterilizing it. In such conventional manufacturing methods, processing the raw meat requires a lot of effort and time, and the product price is high due to poor yields, and the finished product has uneven distribution of fat inside the can. There are many disadvantages such as unfavorable appearance. On the other hand, in the production of corned beef, attempts have been made to replace livestock meat or improve quality by mixing soybean protein fibers produced by various methods, but nothing satisfactory in terms of quality has yet been obtained. For example, soybean protein fibers conventionally used in the production of corned beef-like foods include spun soybean protein fibers obtained by extruding soybean protein alkaline peptizer through fine pores into a coagulation solution with a pH of 4 or less; Soybean protein fibers having a branched tuft-like structure are known, which are obtained by heating a protein slurry under pressure, imparting molecular orientation during flow, and releasing it into a vacuum section. However, such soybean fibers have poor miscibility with livestock meat, and the resulting product has a grassy soybean odor and lacks uniformity in texture, which limits the amount of soybean fiber used. The drawback is that it cannot prevent uneven distribution of fat. The present invention was completed as a result of intensive research aimed at eliminating the above-mentioned drawbacks. That is, the present invention uses soybeans with a moisture content of 30 to 60% by weight.
After adjusting the soybean product, it is mixed with processed soybean products that have been ground into fibers, salted, boiled and loosened meat, oils and fats, and seasonings, filled into containers, and then heated and sterilized. This is a method for producing a corned beef-like food. The fibrous processed soybean products used in the present invention include, for example, soybean fibers produced by the method described in Japanese Patent Publication No. 56-9099, and those obtained by the following production method are usually used. Preferably used. Whole soybeans are soaked in water to absorb 30 to 60% water by weight, and then heated for a short time by steaming to deactivate harmful enzyme activities such as trypsin inhibitor and poxygenase, and at the same time eliminate soybean odor. Remove as much of the unpleasant flavor of soybeans as possible.
This heat treatment may be performed after the fiberization treatment described below. Soybeans whose moisture content has been adjusted to 30 to 60% by weight are passed through a very small gap (usually 0.02 to 0.2 mm) between two grindstone plates rotating at high speed, and are ground into fibers. This fiberization can be carried out, for example, by using a colloid mill having a grinding mechanism. The length of the fiber thus obtained is usually about 5 to 30 mm, and the moisture content is about 25 to 55% by weight. In the present invention, the fibrous processed soybean product obtained as described above may be used as it is,
If necessary, dehydration treatment by centrifugation or the like, or drying treatment by ordinary drying methods such as ventilation drying may be performed. Hereinafter, the soybean fiber obtained by the above manufacturing method will be referred to as a "fibrous soybean processed product." Next, as the salted, boiled, and minced meat used in the present invention, raw meat such as beef, pig, horse, and sheep is processed by a conventional method for producing corned beef. For example, cut lean meat into 3cm cubes, add 3% salt and 0.1% sodium nitrate to the amount of meat.
Add 0.01% sodium nitrite, mix well and heat to 2-3℃.
The meat pieces are salted for 4 to 5 days at a low temperature of 100°F, and the resulting pieces of meat are placed in a retort pot and steamed at about 115°C to 120°C for about 1 hour, then cooled to 40°C to 50°C, and then put on a roller or mixer to boil the meat. Examples include those obtained by loosening fibers. The fats and oils and seasonings are not particularly limited as long as they are used for producing corned beef. for example,
As the fats and oils, animal fats such as beef tallow and pork fat, or vegetable fats and oils such as soybean oil can be used. These oils and fats are usually mixed in the product in an amount of 5 to 30% by weight.
Animal fats and oils are preferable when a rich flavor is desired, and vegetable oils and fats are suitable for a hot flavor. In addition, seasonings include animal extracts (cow, pork, chicken, etc.), plant or animal protein hydrolysates, chemical seasonings such as monosodium glutamate, nucleic acid seasonings, and drip liquid from meat steaming as described below. etc. can also be used. A known method for producing corned beef is used to mix the fibrous soybean product, minced meat, oils and fats, and seasonings. In the present invention, the amount of fibrous soybean processed product used is about 5 to 80% by weight, preferably about 5 to 60% by weight, based on the dry weight of minced meat (moisture about 60 to 70% by weight). be. If the amount used is less than the above, it will be less effective in preventing uneven distribution of fat in the finished product, and when mixed with minced meat that exceeds 60% by weight, the texture will be uneven and the hardness will be uneven. Grinding of teeth becomes worse. A specific example of the manufacturing process of the present invention is as follows. Processed fibrous soybeans, minced meat, oils and fats, and seasonings are placed in a mixer in an appropriate ratio and mixed well. In this case, it is preferable to use solid fats and oils that have been previously shredded using a chopper, and liquid fats and oils that have been previously subjected to emulsification treatment. Next, the mixture is filled into a container (e.g. corned beef can, synthetic resin tube, retort pouch) as full as possible, and after degassing if necessary, the container is sealed.
Heat sterilize at about 100-120℃ for 60-90 minutes. At the time of main heating, it is sterilized and at the same time the taste becomes uniform and the compatibility of each material becomes better. According to the production method of the present invention, even if the fibrous soybean processed product is mixed in dry matter up to about 80% by weight with respect to minced meat (moisture content is about 60 to 70% by weight), compared to conventional soybean fiber, There is no soy smell at all.
In addition, this fibrous soybean processed product has a good affinity with minced meat, and a corned beef-like food with a uniform texture and good quality can be obtained. In particular, it has an excellent appearance with very little uneven distribution of fat, which could not be prevented with conventional corned beef or corned beef-like foods. Furthermore, according to the production method of the present invention, it is easy to infiltrate the taste into the ingredients, and by directly mixing minced meat and fibrous soybean products, the seasoning can be uniformly achieved, and the conventional soybean protein fibers can be used. The production method is simple and does not require any complicated processing such as salting together with minced meat, which is required when preparing meat. The present invention will be explained in more detail below using Examples. Example 1 1 kg of whole soybeans was soaked in tap water for 3 hours to bring the water content to 46% by weight, and then treated with pressurized steam for 30 seconds.
Next, the rotation speed was adjusted to a colloid mill (MK-Z-10, manufactured by Masuko Sangyo) with the distance between the grinding surfaces adjusted to 0.06 mm.
It was fed continuously at 1200 rpm. From the outlet, 1.7 kg of fibrous processed soybean product (moisture 40% by weight) with an average fiber length of 10 to 30 mm was obtained. 2 kg of lean beef thigh meat was cut into approximately 3 cm cubes, and 50 g of common salt, 1 g of sodium nitrate, and 0.1 g of sodium nitrite were added thereto, mixed, and salted at 2 to 3° C. for 3 days. After salting, the pieces of meat were placed in a retort pot and steamed at 120°C for 30 minutes, cooled to 40-50°C, and then passed through a roller and mixer to obtain 1.4 kg of minced meat. Put the above fibrous soybean products and the minced meat into a double-bottomed heating pot, and add the sugar
20g, 400g of beef tallow sprinkled with pork fat, 20g of sodium glutamate, 100g of beef seasoning, 100g of beef dripping liquid, 10g of salt, 80g of seasoning
g and 5 g of white pepper were added, and the mixture was heated and stirred at 70° C. for 1 hour. This was packed in corned beef cans, degassed at 95°C for 15 minutes, and heat sterilized at 110°C for 60 minutes. Next, the mixture was cooled with cold water at 15° C. for 2 hours to obtain a product (invention area). Commercially available branched tufted soybean fibers (moisture 65% by weight) are coarsely cut using a silent cutter, and the fiber length is adjusted to 10 to 30 mm.
A corned beef-like food was produced under the same conditions as the above-mentioned invention plot by adding 0.5% by weight of bicarbonate of soda (control plot-1). Furthermore, a product without soybean fiber additives was made and used as a control group-2. After storing each of the above products for one week, the cans were opened, cut into 10 mm thick pieces, fried in a frying pan, and cooked, and a panel of 20 people sensory-evaluated the appearance, flavor, and texture. The evaluation scale in this sensory test is as follows. The average scores of the panels according to the sensory test are shown in Table 1.

[Table] Compared to the soybean fiber-free product (control group-2), the inventive group is more preferable in that there is less uneven distribution of fat in the can, and in terms of texture, there is no stickiness of fat. It was superior to the fiber-added product (control group-1) in that there was no soybean odor at all. Example 2 Soak 1 kg of whole soybeans in tap water for 1 hour to reduce the water content to 39
After setting it as weight%, by the same method as in Example 1.
A fibrous soybean product is prepared, then heated with steam for 5 minutes, centrifugally dehydrated, and dried in a ventilation dryer at 60℃ for 1 hour.
After drying for hours, 700 g of dry product was obtained (moisture content: 9.5% by weight). Put this fibrous processed soybean product into a double-bottomed heating pot.
After adding and mixing 1,400 g of beef dripping liquid, add 8 kg of minced beef prepared in the same manner as in Example 1, 1 kg of beef tallow passed through a 3-mm thick plate, 50 g of sugar, 20 g of white pepper, and toning. 200 g was added and heated and stirred at 70°C for 1 hour. After filling corned beef cans, the mixture was degassed at 95°C for 15 minutes, heat sterilized at 120°C for 30 minutes, and cooled with cold water to obtain a product (invention area). A corned beef-like food was similarly produced using commercially available branched tufted soybean protein fibers and used as a control. After each of the above products had been stored for one month, the cans were opened and a sensory evaluation was conducted by a panel of five experts using the profile method. As a result, compared to the control group, the inventive group had less uneven distribution of fat inside the can, had a better flavor with no grassy odor, and had a better texture in that there was no stickiness of fat in the mouth. It was favorable. Example 3 6 kg of whole soybeans were placed in a container and soaked for 2 hours with tap water overflowing until the water content reached 50.
% by weight, and then heat-treated with 100°C steam for 1 minute. A fibrous soybean processed product was prepared in the same manner as in Example 1. It was dried in a ventilation dryer at 70°C for 30 minutes, and about 6 kg of dried product was obtained. (moisture content 10.9% by weight). This fibrous soybean processed product was placed in a double bottom heating pot, 18 kg of boiled horse meat dripping liquid was added and mixed, and then 12 kg of minced horse meat prepared in the same manner as in Example 1 and ground horse meat were added.
1.5Kg, toning 1.5Kg beef tallow 5Kg, sugar 25
g, sodium glutamate 25g, beef seasoning 100g
g, onion powder 2.5g, white petzupah
2.5 g was added, and the mixture was heated and stirred at 65° C. for 2 hours.
After filling a No. 2 can of corned beef, degas it at 95℃ for 15 minutes.
Heat sterilization was performed at 120°C for 30 minutes. Then, the mixture was cooled with cold water to obtain a product (the present invention). A corned beef-like food was produced in the same manner using commercially available spun soybean protein fibers and used as a control. After storing each of the corned beef-like foods described above for one month, they were evaluated by a sensory test in the same manner as in Example 1. The average scores of the panels at that time are shown in Table 2.

[Table] Compared to the control plot, the inventive plot has a better appearance with no uneven distribution of beef tallow, has less horsemeat odor and soybean odor, has a better flavor, and has a soft and uniform texture. It was excellent.

Claims (1)

[Claims] 1. After adjusting the moisture content of soybeans to 30 to 60% by weight, blend processed soybean products that have been ground into fibers, meat that has been salted, boiled and loosened, oils and fats, and seasonings and fill them into containers. A method for producing a corned beef-like food, which is then heat sterilized.