JPH0147144B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a starch-like food by mixing a fibrous processed soybean product with minced meat or fish meat and seasoning the mixture.

Denbu has traditionally been produced using livestock meat such as beef and pork, or fish meat such as bonito and sea bream, and is loved as a high-quality delicacy tsukudani. However, such fish and livestock meat raw materials are expensive and have a low yield, resulting in a high product price.

For this reason, attempts have been made to produce denbu-like foods by mixing fish and livestock meat with other raw materials, such as soybean protein fiber. In other words, soybean protein fibers conventionally used in the production of denbu-like foods include, for example, spun soybean protein fibers obtained by extruding soybean protein alkaline peptizer through fine pores into a coagulation solution with a pH of 4.0 or less. Examples include soybean protein fibers having a branched tuft-like structure produced by heating soybean protein slurry under pressure, imparting molecular orientation during flow, and releasing the slurry to a vacuum section. However, when such soybean protein fibers are mixed, the resulting product has a grassy flavor characteristic of soybeans, and is not sufficiently miscible with fish and meat raw materials, resulting in a strange texture. Currently, a product that is satisfactory in terms of quality compared to products made from livestock meat raw materials alone has not yet been obtained.

Under these circumstances, the present invention investigates a method for producing high-quality, low-cost denbu-like foods by using a fibrous processed soybean product that is completely different from those conventionally used in the production of denbu-like foods. As a result, it was completed.

In other words, the present invention uses soybeans with a moisture content of 30 to 60%.
The process is characterized by reducing the moisture content to about 30% by weight or less by processing and agitating processed soybean products, which are made into fibrous processed soybean products obtained by grinding and loosened into fibrous forms, and seasonings after adjusting to % by weight. This is a method for producing denbu-like foods.

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 preferably those obtained by the following production method. used.

Whole soybeans are soaked in water to absorb 30 to 60% water by weight, and then heated by steaming for a short period of time to deactivate harmful enzyme activities such as trypsin inhibitor and lipoxygenase. Eliminate as much of the odor and 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.
The water 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, it may be used as a dehydrated product by centrifugation or the like, or as a dried product by ordinary drying methods, such as ventilation drying.

Hereinafter, the soybean fiber obtained by the above manufacturing method will be referred to as a "fibrous soybean processed product."

The meat raw material used in the present invention is animal meat or fish meat that has been loosened into fibers by a conventional method. Examples of the livestock meat include beef, pork, horse, and mutton, and examples of the fish include bonito, sea bream, and cod. For example, when using fish as raw material, the method of making minced meat is to remove the scales, head, and internal organs from the fish body, boil it in boiling water, let it cool, and then remove the skin, bones, sinews, etc. to leave only the meat, and then crush it using a crusher. It is obtained by crushing it into fibers, exposing it to cold water, and then dehydrating it by compressing it. In the case of livestock meat, mainly red meat is cut into cubes of approximately 3 cm and placed in a retort pot at approximately 115°C.
It is obtained by boiling it at 120℃ for about an hour and then using a roller or mixer to loosen the meat fibers.

Next, the seasonings are not particularly limited as long as they are commonly used in the production of starch. For example, soybean oil, sugar, salt, meat extract, amino acid seasonings, and chemical seasonings such as monosodium glutamate are used.

The blending ratio of the fibrous soybean product and the meat raw material in the production method of the present invention is not particularly limited, but it is usually possible to substitute up to about 80% by weight, preferably about 60% by weight, of the meat raw material in the final product. can. Usually, if more than 80% by weight is substituted, the meat flavor will be insufficient and undesirable. In addition, in order to reduce the cost of meat raw materials, it is necessary to reduce the amount of meat raw materials in the final product.
It is desirable to substitute 20% or more by weight.

The method for producing starch-like foods of the present invention is carried out, for example, by the following method.

Predetermined amounts of processed fibrous soybean products, fish and meat loosened into fibers, and seasonings are weighed out and heated and stirred. The heating and stirring is usually carried out using a device similar to that used for producing Tsukudani, with gentle stirring until the water content is reduced to about 30% by weight or less. Coloring agents (e.g. caramel powder) or spices (e.g.
You may also add white petzupah powder.

The denbu-like food obtained by the production method of the present invention has
There is no unpleasant flavor peculiar to soybeans, there is no strange texture at all, and there is almost no inferiority to products made from fish and meat ingredients alone. Moreover, fibrous soybean processed products can replace up to about 80% by weight of raw materials for fish and livestock meat, and have the advantage of requiring less amount of expensive animal materials. Furthermore, during production, a product of good quality can be obtained with the flavor being absorbed quickly and easily.

Example 1 1 kg of whole soybeans was immersed in tap water for 3 hours to bring the water content to 46% by weight, then heated with pressurized steam for 30 seconds, and then ground at a rotation speed of 1500 rpm to reduce the distance between the grinding surfaces.
Colloid mill adjusted to 0.06mm (MK-Z-10,
Masuko Sangyo Manufacturing). Processed fibrous soybean products with an average fiber length of 5 to 20 mm (moisture 42
Weight%) 1.8Kg was obtained.

Lean pork block was cut into cubes of approximately 3 cm and steamed in a retort pot at 120°C for 20 minutes. After cooling, this was passed through a roller and mixer to obtain 1.4 kg of fibrous minced meat.

1.4Kg of the above fibrous soybean products and 1.4kg of minced pork
Kg in a pot with a stirrer, Highflex Spoke R-1 (pork flavor seasoning, manufactured by Takeda Pharmaceutical Co., Ltd.)
50g, soybean oil 500ml, Ajishirube M (fermented seasoning liquid,
Add seasoning consisting of 100 ml (manufactured by Takeda Pharmaceutical), 200 g of sugar, 5 g of sodium glutamate, and 0.5 g of Ribotide (nucleic acid seasoning, manufactured by Takeda Pharmaceutical), and boil over low heat until the water content is approximately 20% by weight. 1.9 kg of denbu-like food was obtained (invention area).

Commercially available branched and tufted soybean fibers were coarsely cut using a silent cutter, the fiber length was adjusted to 5 to 20 mm, and 0.5% of bicarbonate of soda was added to the fibers, and a denbu-like food was prepared in the same manner as in the present invention. control area).

Compared to the control group, the denbu-like food of the present invention has a natural appearance that blends well with pork fibers, and the texture is soft and smooth without any discomfort, and it also has a soybean-like food that is similar to the control group. No odor was detected at all.

Example 2 Soak 1 kg of whole soybeans in tap water for 2 hours to reduce the water content to 39
After converting it to weight %, it was passed through the same colloid mill as in Example 1. The obtained fibrous processed soybean product was 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 dried product was obtained. 700g of fibrous minced meat (dry product) prepared using cod as raw material, conventional method, soybean oil 1000ml, sugar 300g, mirin
A seasoning liquid consisting of 200 ml of sodium glutamate, 2 g of sodium glutamate, and 1000 ml of water was mixed with the processed fibrous soybean product and roasted while stirring to avoid burning, to obtain a denbu-like food with a water content of 20% by weight. This product has a unique appearance, flavor,
All textures had a natural feel and were delicious with no soy odor at all.

Claims (1)

[Claims] 1 After adjusting the moisture content of soybeans to 30 to 60% by weight,
A method for producing a denbu-like food, which comprises heating and stirring a processed soybean product obtained by grinding into a fibrous form, fish and livestock meat loosened into a fibrous form, and seasonings to reduce the water content to about 30% by weight or less.