JPH0244498B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a novel method for producing a ground meat-like food, and more particularly, to a method for producing a ground meat-like food suitable as a filler for ground meat-based foods from vegetable protein. Vegetable proteins are cheaper than animal proteins such as meat, and from the viewpoint of health and nutrition, it is desirable to use them in large quantities as foods. However, animal meat has a unique texture, and it is difficult to replace it with vegetable protein. Therefore, many attempts have been made to produce foods that have a meat-like texture from vegetable proteins, and several products have already been developed and are on the market. In particular, minced meat-like foods that are added to the ground meat used as raw materials for hamburgers, dumplings, shyu mai, etc., and which are increased in quantity are those made by treating wheat gluten with alkali and then gelling it by heating in water. However, as shown in the examples below, the processed gluten produced in this way has a texture that is hard, stretches, and does not easily tear, which is quite different from that of ground meat. The drawback was that it did not mix well with the raw materials. Under such circumstances, the present inventor has conducted various studies to overcome the above-mentioned drawbacks, and has found that even if vegetable protein treated with alkali is turned into a gel as it is, the preferable product as described above cannot be obtained. Surprisingly, when treated with an amount of acid that substantially neutralizes the alkaline agent, a ground meat-like food can be obtained that has a texture similar to that of ground meat and also has good miscibility with other food ingredients. They discovered this and completed the present invention. That is, the present invention provides plant proteins with a pH of
Add an alkaline agent so that the concentration is 11 or more and knead for 15 minutes to 3 hours, then to the resulting dough,
The present invention provides a method for producing a ground meat-like food, which comprises adding an amount of acid to substantially neutralize the alkaline agent and kneading the product. Examples of the vegetable protein include wheat gluten and soybean protein, but wheat gluten is particularly preferred, and both raw gluten and active gluten can be used as the gluten. Vegetable proteins are first subjected to alkaline treatment,
As this alkaline agent, sodium hydroxide, potassium hydroxide, and sodium bicarbonate are used. It is generally preferable to add this alkaline agent as an aqueous solution of about 2 to 6 N. Specifically, the alkali agent aqueous solution is added to the vegetable protein at a pH of 11 or more, preferably 12, and then thoroughly mixed using a kneader, mixer, etc. This is done by kneading. The kneading time varies depending on the pH and the degree of kneading, but the vegetable protein is usually sufficiently processed in 15 minutes to 3 hours. The alkali-treated vegetable protein thus obtained is neutralized with an acid. Examples of the acid used for this neutralization include hydrochloric acid, citric acid, glutamic acid, and acetic acid, and these are preferably added as an aqueous solution of about 2 to 6 N. The amount of acid added is such that it substantially neutralizes the alkaline agent, that is, the processed vegetable protein has a pH of 6 to 8. Neutralization is accomplished by adding acid to the alkali-treated vegetable protein and kneading it for several minutes. The processed vegetable protein obtained as described above has properties very similar to that of minced meat, which can be torn apart by stretching it softly, and is less sticky and mixes well with other food ingredients, so it can be used in hamburgers, dumplings, etc. ,
It is extremely suitable as a bulking agent for foods using ground meat such as shyu mai. Next, an example will be given and explained. Example 1 5 ml of 6N sodium hydroxide was added to 130 g of wheat gluten and kneaded for 60 minutes using a ribbon mixer. The pH of the alkali-treated gluten thus obtained was 12. Next, 5 ml of 6N hydrochloric acid was added to this and kneaded for 2 minutes to obtain processed gluten (PH6.8). A hamburger steak was produced by adding 10 parts of this processed gluten to the ingredients for a hamburger steak having the following composition. Composition of raw materials for hamburgers (parts): ground pork 22.5,
Ground beef 22.5, ground pork fat 10.0, onion 23.4, breadcrumbs
6.4, salt 1.0, monosodium glutamate 0.3, white koshiyo 0.1, nutmeg 0.2, water 4.0. Example 2 30 ml of 3N sodium hydroxide was added to 400 g of raw wheat gluten and kneaded for 120 minutes using a ribbon mixer to obtain alkali-treated gluten with a pH of 11. To this was added 40 ml of 3N acetic acid and kneaded for 5 minutes. Further, 12 mg of sodium bisulfite and 0.4 g of carrageenan were added to the obtained processed gluten (PH 7.0) and kneaded to obtain processed gluten with no adhesion and good tearability. Example 3 The results of comparing the properties of the processed gluten obtained in Examples 1 and 2 with the unprocessed gluten (Comparative product 1) and the alkali-treated gluten obtained in Example 1 (Comparative product 2) are shown in Table 1. That's right.

[Table] *Values measured with Farinograph.

Claims (1)

[Claims] 1 Add an alkaline agent to the vegetable protein so that its pH is 11 or higher, knead for 15 minutes to 3 hours, and then add an amount of acid to the resulting paste to substantially neutralize the alkaline agent. A method for producing a ground meat-like food, which comprises adding and kneading the ground meat.