JPH0565146B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] This invention is a kneaded meat product such as a sausage, which is whipped to aerate before being molded and heated to give it a soft and light texture. This invention relates to a method for producing a processed animal meat food. [Prior art and its problems] Conventionally, in order to give food a soft and light texture, raw materials for fish paste food are whipped to aerate the inside, as in hanpen. It is known to heat-treat this to produce an aerated pastry. In addition, in recent years, as a method for manufacturing such aerated food paste, as shown in Japanese Patent Publication No. 62-33855 and Japanese Patent Publication No. 63-63190,
A method for continuously producing aerated pastry products has been developed. Here, in each of the above-mentioned publications, air is added to a paste made by mixing vegetable protein materials, etc. with fish or livestock meat, foaming is stirred, and this is heat-treated to continuously form an aerated pastry. It has been shown that it can be manufactured using However, with this paste made by mixing fish and livestock meat with ordinary plant protein materials,
In general, the retention of air is poor, so even if a large amount of air is mixed into the kneaded material to increase its air content and give it a soft and light texture, heating will prevent this kneading from occurring. If the air held in the food ruptures, the food that expands due to heating will gradually contract as it cools, resulting in a chewy texture. It has been extremely difficult to produce foods with a soft texture. Furthermore, products using livestock meat have the disadvantage that when the air content is increased, water and oil syneresis from meat juices and the like increases when heated. [Problem to be solved by the invention] This invention uses livestock meat as a raw material, kneads it, whips it to aerate it, and then shapes and heats it to produce an aerated livestock meat processed food. The objective is to solve the above-mentioned problems in cases where That is, this invention uses livestock meat as a raw material, kneads the livestock meat, and then whips it to aerate it to produce an aerated livestock meat processed food.
Even when a large amount of air is mixed in to increase the air content, the retention power of the air in this kneaded material is high, and unlike conventional methods, the air held in the kneaded material does not rupture due to heating. , it is possible to obtain an aerobic processed meat food that has a soft and light texture without causing the product expanded by heating to gradually contract as it cools, and also to prevent water syneresis of meat juices etc. during heating. The objective is to eliminate oil separation and oil separation. [Means and effects for solving the problem] In order to solve the above-mentioned problems, the present invention, when kneading livestock meat and whipping it to aerate it, at least uses the hydration method represented by the following formula (). Hydrolyzed soybean protein was added to achieve a decomposition rate of 7 to 50% to aerate the product, and the aerated product was molded and heated. Hydrolysis rate = 0.22M trichloroacetic acid soluble nitrogen amount / total nitrogen amount x 100 () In kneading the meat in this way and whipping it to aerate it, the soybean protein hydrolyzed as described above is Since the hydrolyzed soybean protein has a high air retention capacity, the air mixed in the kneaded material will not be ruptured by heating, and the air will be absorbed into the hydrolyzed soybean protein. It is sufficiently retained in protein that even when it cools down after heating, it does not gradually contract after expanding due to heating, so that food with sufficient aeration and a soft texture can be obtained. become. Here, as the hydrolyzed soybean protein added to livestock meat, the hydrolysis rate shown in the above formula () is 7.
The reason for using soybean protein that has reached ~50% is that if its hydrolysis rate is too low, it will not be able to retain enough air and a sufficient aeration effect will not be obtained. This is because if the hydrolysis rate is too high, syneresis or oil syneresis of meat juice etc. may occur when the aerated kneaded material is heated. More preferably, the hydrolysis rate is 10 to 25. % should be used. In addition, in order to sufficiently suppress the occurrence of syneresis and oil syneresis in meat juices when whipped and aerated food is heated as described above, in addition to the hydrolyzed soybean protein as described above, It is more preferable to add soybean protein that has not been subjected to decomposition treatment. Here, as the livestock meat used in this invention, various meat raw materials such as pig, chicken, horse, sheep, and cow can be used. The soybean protein hydrolyzed as described above may be added to such meat at the time of kneading the meat or when the kneaded material is whipped to aerate. There are also ways to add decomposed soy protein, such as adding it in the form of powder, adding water to the hydrolyzed soy protein and making it into a paste, and even adding it in the form of a paste. It is possible to add water and oil to the mixture, homogenize it with a cutter, etc., and add it in the form of an emulsion. In addition, liquid egg white may be added to further improve foaming properties, and a coagulant such as phosphate and various seasonings may be added. When kneading the meat, a commonly used silent cutter, Stephan, crusher, etc. is used. In addition, when whipping the kneaded material in this way to aerate it, use a Mondo mixer or an all-purpose mixer, preferably by forcibly injecting air to freely adjust the air content. Make sure to use a Mondo mixer that can be used. Here, regarding the degree to which the meat is aerated, if the air content is too high, there is a risk that the shape will collapse due to bubbles bursting during heating, etc.
If the air content is low, it will not be possible to obtain the desired soft and light texture, so the specific gravity of the aerated dough is usually made to be around 0.3 to 0.9. When molding the aerated material as described above, the casing is usually filled with the aerated dough as described above. Here, as the material for the casing to be filled with the aerated material, known casing materials such as intestine, collagen film, vinyl chloride film, etc. can be used. It has a certain degree of breathability and expandability so that it will not burst even if it expands due to heating, and even when the expanded fabric cools down.
It is preferably made of a material that plastically deforms so that it does not shrink, and is also made of an edible material to avoid the trouble of removing the casing when eating.
It is preferable to use an edible film obtained by applying a soybean protein-containing coating liquid in the form of a film and drying it, or an edible film obtained by slicing a soybean protein-containing coating material into films. When heating products formed in this way, the temperature at the center is usually 75 to 80°C.
Heat as above. In addition, when heating the aerated dough in this way, it is preferable to heat it at a low temperature of around 75° C. for a long time so that the air bubbles in the dough do not burst due to rapid expansion. In addition, when heating the dough in a pressurized system, even if heated at high temperatures, rapid expansion of air bubbles in the dough and associated bursting of air bubbles can be suppressed. Can also be used as a casing, intestine, collagen film,
When using known casings such as vinyl chloride film, these casings do not burst due to rapid expansion of the fabric. In addition, as a method of heating the above-mentioned dough in a pressurized system, for example, there is a method of heating it in an autoclave or a method of heating it under pressure in a retort sterilizer, and in these cases, usually several
Under pressure up to Kg/cm ² and at temperatures between 70 and 100℃
Allow to heat for 60 minutes. [Example] Hereinafter, Examples of the present invention will be described in detail, and comparative examples will be given to clarify that the method for producing an aerated meat processed food according to the Example of the present invention is superior. (Examples 1 and 2) In these examples, pork (arm) was used as the meat. Then, the pork (arm) was treated with isolated soybean protein (New Fuji Pro, manufactured by Fuji Oil Co., Ltd.), which had not undergone hydrolysis treatment and had a hydrolysis rate of about 3%, at the ratio shown in Table 1 below. SE) 1 part by weight, 4.5 parts by weight of water, and 1 part by weight of white soybean oil are added to make a homogenized paste (hereinafter abbreviated as emulsion card).
, a coagulant such as sodium pyrophosphate or sodium polyphosphate, ice water, and amounts of various seasonings are added and kneaded using a silent cutter. Decomposed isolated soybean protein (Fuji Pro CL manufactured by Fuji Oil Co., Ltd.) was added, and the mixture was whipped and aerated using a multipurpose mixer and a Mondo mixer, respectively. Here, when whipped using a universal mixer, the specific gravity of the aerated product was 0.80 even if the whipping time was increased, whereas when whipped using a Mondo mixer, the specific gravity of the aerated product was 0.80. The specific gravity of the aerated material can be freely adjusted by changing the injection amount of nitrogen gas that is forcibly injected, and in Examples 1 and 2, the specific gravity of the aerated material is
Adjusted to be in the range of 0.3 to 0.9.

【table】

[Table] (Comparative example) In this comparative example, the above emulsion curd and hydrolyzed isolated soybean protein were not added to the pork (arm), and other than that, the proportions were the same as in Example 1 above. Then, various ingredients were added to the pork (arm), which was kneaded and whipped to aerate in the same manner as in the above example. Then, the aerated material in Examples 1 and 2 and Comparative Example as described above was 4 cm in diameter and 2 cm in depth.
Fill each retort cup and
The finished food was heated at 78°C for 45 minutes and evaluated. As a result, in the samples of Examples 1 and 2, there was no syneresis or oil separation of the meat juices, whereas in the comparative example, there was a lot of syneresis or oil separation of the meat juices, etc. In addition, in the above Examples 1 and 2 and the comparative example, when the specific gravity was decreased by increasing the amount of nitrogen gas injected by the Mondo mixer, the above Example 1,
In the case of No. 2, there was little deformation due to shrinkage after heating and good shape retention, whereas in the case of Comparative Example, there was a lot of shrinkage due to cracking of air bubbles injected into the fabric, etc. Shape retention was poor. Furthermore, Examples 1 and 2 obtained in this way
and those of comparative examples were freeze-dried, and these were
These hot water return tests were conducted by soaking them in hot water at 80-90℃. As a result, in Examples 1 and 2, 10
It returned to its original state in about seconds, whereas the comparative example became hard and did not return to its original state. Next, when molding the aerated materials in Examples 1 and 2, each dough was filled into a casing and heated. Here, we used vinyl chloride film (folding width 55 mm), which is commonly used as a casing, and
When heated at ℃ for 45 minutes, especially when filled with dough that has a high air content and a specific gravity of less than 0.6, the casing may rupture due to expansion of the dough due to heating, or the casing may burst. Even if this was not done, as the heated material cooled, the film would shrink and the expanded dough would shrink, making it impossible to obtain a soft texture. On the other hand, if an edible protein film made of soybean protein is used as the casing,
Even when filled with dough that has a high air content and low specific gravity and is heated, the film will not expand sufficiently and the casing will not burst.
Furthermore, after being swollen by heating, there was little shrinkage of the film even when it cooled, and a product with a soft texture was obtained. Next, the doughs obtained in Examples 1 and 2 were filled into the retort cup, the vinyl chloride film casing, and the edible protein film. The material was placed in a retort sterilizer (manufactured by Taiheiyo Kogyo Co., Ltd.) and heat sterilized at 80° C. for 20 minutes under a retort pressure of 2 kg/cm ² . When the above-mentioned dough is heat-treated under pressure in this manner, there is no syneresis or oil separation of meat juices, etc., there is no bursting of air bubbles in the dough, and a food with a light texture can be obtained, and the casing as described above can be obtained. No more ruptures. [Effects of the Invention] As detailed above, in the method for producing an aerated livestock meat processed food according to the present invention, in kneading livestock meat and whipping it to aerate it,
Since soybean protein that has been hydrolyzed is added so that the hydrolysis rate shown in the above formula () is at least 7 to 50%, even when the aerated product is molded and heated, The air mixed in the kneaded material is sufficiently retained by this hydrolyzed soybean protein, and as in conventional aerated meat processed foods, the air mixed in the kneaded material is absorbed by heating. Aerated food that has a soft, light texture that is sufficiently aerated, without causing the product to burst and expand upon heating, but then gradually contract as it cools, resulting in a crunchy texture. Processed meat foods became available. Additionally, if unhydrolyzed soybean protein is added to livestock meat along with the hydrolyzed soybean protein as described above, the unhydrolyzed soybean protein will retain meat juices etc. Even when the air volume is increased and the specific gravity is decreased, syneresis and oil syneresis of meat juices during heating are eliminated, making it possible to produce superior quality products with a lighter texture. Furthermore, when molding the aerated dough as described above, if it is filled into a casing made of an edible film that has air permeability and expands to plastically deform, the aerated dough can be molded. Even when it expands due to heating, the casing expands sufficiently without bursting, and when the heated dough cools, it shrinks less and maintains its soft and light texture. Become,
Also, there is no need to worry about removing the casing when eating.

Claims (1)

[Claims] 1. When kneading livestock meat and whipping it to aerate it, soybean protein that has been hydrolyzed so that the hydrolysis rate shown by the following formula () is at least 7 to 50% is used. A method for producing an aerated meat processed food, characterized by further aerating the food, shaping and heating the aerated product. Hydrolysis rate = 0.22M trichloroacetic acid soluble nitrogen amount / total nitrogen amount x 100 () 2 The meat is characterized by adding soybean protein that has not been subjected to hydrolysis treatment along with the hydrolyzed soybean protein as described above. The method for producing an aerated meat processed food according to claim 1. 3. When molding the aerated product according to claim 1 or 2, the aerated product is placed inside a casing made of an edible film that has air permeability and expands to plastically deform. 1. A method for producing an aerated meat processed food, characterized by filling the food with: