JP7539766B2 - Method for producing meat-like food - Google Patents
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- JP7539766B2 JP7539766B2 JP2019211674A JP2019211674A JP7539766B2 JP 7539766 B2 JP7539766 B2 JP 7539766B2 JP 2019211674 A JP2019211674 A JP 2019211674A JP 2019211674 A JP2019211674 A JP 2019211674A JP 7539766 B2 JP7539766 B2 JP 7539766B2
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- 235000013305 food Nutrition 0.000 title claims description 59
- 238000004519 manufacturing process Methods 0.000 title claims description 29
- 108010073771 Soybean Proteins Proteins 0.000 claims description 173
- 229940001941 soy protein Drugs 0.000 claims description 166
- 239000000463 material Substances 0.000 claims description 158
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 40
- 239000000203 mixture Substances 0.000 claims description 25
- 238000002156 mixing Methods 0.000 claims description 19
- 238000010521 absorption reaction Methods 0.000 claims description 18
- 239000004615 ingredient Substances 0.000 claims description 15
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- 238000000465 moulding Methods 0.000 claims description 7
- 235000019710 soybean protein Nutrition 0.000 claims description 7
- 239000003925 fat Substances 0.000 claims description 6
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- 235000013372 meat Nutrition 0.000 description 21
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- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
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- 244000291564 Allium cepa Species 0.000 description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 3
- 241001474374 Blennius Species 0.000 description 3
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- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
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- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000004606 Fillers/Extenders Substances 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
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- 235000019871 vegetable fat Nutrition 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
本発明は、畜肉様食品の製造方法に関する。 The present invention relates to a method for producing meat-like foods.
昨今、畜肉原料を取り巻く社会情勢は厳しくなる現状があり、畜肉の代替原料あるいは増量剤として大豆蛋白質等の植物性蛋白質が使用される傾向が強まっている。
植物性蛋白は、加工食品の分野で広く利用されており、日本農林水産省において、「植物性たん白の日本農林規格」によって定義付けされている。この規格において、植物性蛋白の原材料は、大豆粉、脱脂大豆粉、小麦粉、小麦グルテン等から選ばれるものとされている。そして、植物性蛋白の種類は、粉末状植物性蛋白、ペースト状植物性蛋白、粒状植物性蛋白および繊維状植物性蛋白と区分されている（非特許文献１）。
Recently, the social situation surrounding meat ingredients has become increasingly severe, and there has been a growing tendency to use vegetable proteins such as soy protein as an alternative ingredient to meat or as an extender.
Vegetable proteins are widely used in the field of processed foods, and are defined by the Ministry of Agriculture, Forestry and Fisheries of Japan in the "Japanese Agricultural Standards for Vegetable Proteins." In this standard, the raw materials for vegetable proteins are selected from soybean flour, defatted soybean flour, wheat flour, wheat gluten, etc. The types of vegetable proteins are classified into powdered vegetable protein, paste-like vegetable protein, granular vegetable protein, and fibrous vegetable protein (Non-Patent Document 1).
植物性蛋白の中でも、脱脂大豆や粉末状大豆蛋白素材を原料として組織化した組織状大豆蛋白素材は多様な用途に用いられており、ハンバーグやミートボール等の畜肉加工食品には挽肉の増量剤として組織状大豆蛋白が用いられている。
一方、組織状大豆蛋白素材の食感の特徴として、咀嚼時のほぐれや消失感が挽肉に比べて劣るという点が挙げられる。このような組織状大豆蛋白素材の食感改良について様々な研究がなされてきた。例えば、特許文献１のように組織状大豆蛋白素材が、所定長さの偏平形状の組織状大豆蛋白素材と、粒形状の組織状大豆蛋白素材を組合せたものであって、組織状大豆蛋白素材が還元糖を含むものが開示されているが、畜肉組織のほぐれ感が改善されているものの、咀嚼時の畜肉様組織の崩れ感が強すぎ、べたつき感があり、天然の上質の畜肉に比べてなお食感は劣ってしまう。
Among vegetable proteins, textured soy protein materials, which are textured using defatted soybeans or powdered soy protein materials as raw materials, are used for a variety of purposes, and textured soy protein is used as a filler for ground meat in processed meat foods such as hamburgers and meatballs.
On the other hand, the texture of the textured soy protein material is characterized by its inferior disintegration and disappearance during chewing compared to minced meat. Various studies have been conducted on improving the texture of such textured soy protein materials. For example, Patent Document 1 discloses a textured soy protein material that combines a flat textured soy protein material of a certain length with a granular textured soy protein material, and the textured soy protein material contains reducing sugar. Although the disintegration of the meat tissue is improved, the meat-like tissue crumbles too much during chewing, there is a sticky feeling, and the texture is still inferior to that of natural high-quality meat.
本発明者らは、このような畜肉様食品について食感が天然の上質の畜肉に劣る理由として、組織状植物蛋白質を用いて製造した畜肉様食品は、組織状大豆蛋白素材と結着原料との密着性が低く、咀嚼時に組織状大豆蛋白質素材と結着原料が離間してしまい、畜肉様組織に崩れ、べたつき感を生じ、これが食感に違和感を与えている原因であることを突き止めた。 The inventors have discovered that the reason why the texture of such meat-like foods is inferior to that of natural, high-quality meat is that meat-like foods produced using textured plant protein have poor adhesion between the textured soy protein material and the binding ingredients, which causes the textured soy protein material to separate from the binding ingredients when chewed, resulting in the meat-like texture crumbling and a sticky feeling, which causes an unpleasant texture.
本発明は、咀嚼時に組織状大豆蛋白質素材と結着原料が離間することを防止することで、咀嚼時の畜肉様組織の崩れ、べたつき感を無くし、上質の畜肉の食感を忠実に再現できる畜肉様食品の製造方法を提供することを目的とする。 The present invention aims to provide a method for producing a meat-like food that can faithfully reproduce the texture of high-quality meat by preventing the separation of the textured soy protein material and the binding material during chewing, thereby eliminating the crumbling and sticky feeling of the meat-like tissue during chewing.
上記目的を達成するための本発明は、畜肉様食品の製造方法であって、組織状大豆蛋白素材、結着原料および水を混合して混合物を得る混合工程と、前記混合物に、粉末状大豆蛋白素材を添加して、さらに混合および混練し混練物を得る粉末状大豆蛋白素材の添加工程と、前記混練物を成型する成型工程とを含むことを特徴とする。 The present invention, which is intended to achieve the above object, is a method for producing a meat-like food, which is characterized by including a mixing step in which a textured soy protein material, a binding material, and water are mixed to obtain a mixture, a powdered soy protein material addition step in which a powdered soy protein material is added to the mixture, which is then further mixed and kneaded to obtain a kneaded product, and a molding step in which the kneaded product is molded.
本明細書において、「組織状大豆蛋白素材」とは、大豆由来の植物性蛋白であり、「植物性たん白の日本農林規格」に規定された粒状植物性蛋白および／または繊維状植物性蛋白からなる肉様の組織を有するもののことを意味する。
また、「粉末状大豆蛋白素材」とは、大豆由来の植物性蛋白であり、「植物性たん白の日本農林規格」に規定された「粉末状植物性たん白」のことを意味する。
In this specification, "textured soy protein material" means a vegetable protein derived from soybeans, which has a meat-like texture consisting of granular vegetable protein and/or fibrous vegetable protein as defined in the "Japanese Agricultural Standards for Vegetable Protein."
In addition, "powdered soy protein material" refers to vegetable protein derived from soybeans, and means "powdered vegetable protein" as defined in the "Japanese Agricultural Standards for Vegetable Protein."
本発明の畜肉様食品の製造方法では、前記組織状大豆蛋白素材は偏平形状の組織状大豆蛋白素材および／または棒状の組織状大豆蛋白素材であることが望ましい。 In the method for producing a meat-like food of the present invention, it is preferable that the textured soy protein material is a flat-shaped textured soy protein material and/or a rod-shaped textured soy protein material.
本発明の畜肉様食品の製造方法では、前記偏平形状の組織状大豆蛋白素材の平均長さは５ｍｍ以上、１５ｍｍ以下であり、前記棒状の組織状大豆蛋白素材の平均長さは、１０ｍｍ以上、２０ｍｍ以下であることが望ましい。 In the method for producing a meat-like food of the present invention, it is desirable that the average length of the flat-shaped textured soy protein material is 5 mm or more and 15 mm or less, and the average length of the rod-shaped textured soy protein material is 10 mm or more and 20 mm or less.
本明細書において、「平均長さ」とは、乾燥状態における偏平形状または棒状の組織状大豆蛋白素材の平面視で最も長い部分を偏平形状または棒状の組織状大豆蛋白素材の長さと定義して、任意の３００個の偏平形状または棒状の組織状大豆蛋白素材の長さを測定して、その平均値を平均長さとする。 In this specification, "average length" is defined as the longest part of a flat or rod-shaped textured soy protein material in a planar view in a dry state, and the lengths of 300 randomly selected flat or rod-shaped textured soy protein materials are measured, and the average length is taken as the average length.
本発明の畜肉様食品の製造方法では、前記棒状の組織状大豆蛋白素材の平均幅は、３～１０ｍｍであることが望ましい。
なお、本明細書において、「棒状の組織状大豆蛋白素材の平均幅」とは、乾燥状態における棒状の組織状大豆蛋白素材の任意の３００個について、棒状の組織状大豆蛋白素材の平面視で最も短い部分を計測して得られた値の平均値と定義する。
In the method for producing a meat-like food of the present invention, the rod-shaped textured soy protein material desirably has an average width of 3 to 10 mm.
In this specification, the "average width of a rod-shaped textured soy protein material" is defined as the average value obtained by measuring the shortest part of each of 300 random rod-shaped textured soy protein material in a dry state, when viewed in plan.
本発明の畜肉様食品の製造方法では、前記偏平形状の組織状大豆蛋白素材の平均厚さは、１～５ｍｍであることが望ましい。
なお、本明細書において、「偏平形状の組織状大豆蛋白素材の平均厚さ」とは、乾燥状態における偏平形状の組織状大豆蛋白素材の任意の３００個について、偏平形状の組織状大豆蛋白素材の最も厚い部分を計測して得られた値の平均値と定義する。
In the method for producing a meat-like food of the present invention, the average thickness of the flattened textured soy protein material is preferably 1 to 5 mm.
In this specification, the "average thickness of the flat-shaped textured soy protein material" is defined as the average value obtained by measuring the thickest portion of each of 300 randomly selected flat-shaped textured soy protein materials in a dry state.
本発明の畜肉様食品の製造方法では、前記組織状大豆蛋白素材の吸水率は２００～５００％であることが望ましい。 In the method for producing meat-like foods of the present invention, it is desirable for the water absorption rate of the textured soy protein material to be 200 to 500%.
本発明の畜肉様食品の製造方法に係る前記粉末状大豆蛋白素材の添加工程では、前記混合物に、前記粉末状大豆蛋白素材を前記組織状大豆蛋白素材の重量の０．０５倍から０．５倍添加すること（すわなち、組織状大豆蛋白素材１００重量部に対して、粉末状大豆蛋白素材が５～５０重量部添加する）が望ましい。 In the step of adding the powdered soy protein material in the method for producing a meat-like food product of the present invention, it is preferable to add the powdered soy protein material to the mixture in an amount 0.05 to 0.5 times the weight of the textured soy protein material (i.e., 5 to 50 parts by weight of the powdered soy protein material is added per 100 parts by weight of the textured soy protein material).
本発明の畜肉様食品の製造方法では、前記結着原料は、結着原料用粉末状大豆蛋白素材 を含むことが望ましい。 In the method for producing a meat-like food product of the present invention, it is preferable that the binding ingredient contains a powdered soy protein material for use as a binding ingredient.
本発明の畜肉様食品の製造方法により製造された畜肉様食品では、従来の組織状大豆蛋白素材を使用した畜肉様食品に比べ、咀嚼時の畜肉様組織の崩れ、べたつき感を無くすことができ、天然の上質な畜肉の食感を忠実に再現し、食感を天然の上質な畜肉と遜色のないものとすることができる。 The meat-like food produced by the meat-like food production method of the present invention is able to eliminate the crumbling of meat-like texture and sticky feeling when chewed, compared to meat-like foods that use conventional textured soy protein materials, and faithfully reproduces the texture of natural, high-quality meat, making the texture comparable to that of natural, high-quality meat.
本発明の畜肉様食品の製造方法は、組織状大豆蛋白素材、結着原料および水を混合して混合物を得る混合工程と、前記混合物に、粉末状大豆蛋白素材を添加して、さらに混合および混練し混練物を得る粉末状大豆蛋白素材の添加工程と、前記混練物を成型する成型工程とを含むことを特徴とする。 The method for producing the meat-like food of the present invention is characterized by comprising a mixing step of mixing a textured soy protein material, a binding material and water to obtain a mixture, a powdered soy protein material addition step of adding a powdered soy protein material to the mixture, and further mixing and kneading to obtain a kneaded product, and a molding step of molding the kneaded product.
組織状大豆蛋白素材、結着原料および水を混合してから、この混合物に粉末状大豆蛋白素材を後添加することで、組織状大豆蛋白素材と結着原料との混合時の大豆蛋白の総量を減らすことができる。このため、組織状大豆蛋白素材と結着原料との混合時に結着原料が凝集して、いわゆる“だま状態”になることを防止することができる。特に結着原料として大豆蛋白を使用する場合には、結着原料中の大豆蛋白量を減らすことができるので、組織状大豆蛋白素材と結着原料との混合時に結着原料が凝集して、いわゆる“だま状態”になることを確実に防止できる。それ故、畜肉様組織中の構成成分同士の結合力を高めることができ、咀嚼時における畜肉様組織の崩れ、べたつき感を無くし、天然の上質な畜肉の食感を忠実に再現でき、食感を天然の上質な畜肉と遜色のないものとすることができる。
以下、各工程について説明する。
By mixing the textured soy protein material, the binding raw material and water, and then adding the powdered soy protein material to the mixture, the total amount of soy protein can be reduced when the textured soy protein material and the binding raw material are mixed. Therefore, it is possible to prevent the binding raw material from agglomerating and becoming a so-called "lumpy state" when the textured soy protein material and the binding raw material are mixed. In particular, when soy protein is used as the binding raw material, the amount of soy protein in the binding raw material can be reduced, so that it is possible to reliably prevent the binding raw material from agglomerating and becoming a so-called "lumpy state" when the textured soy protein material and the binding raw material are mixed. Therefore, it is possible to increase the binding strength between the components in the meat-like tissue, eliminate the collapse and sticky feeling of the meat-like tissue when chewed, faithfully reproduce the texture of natural high-quality meat, and make the texture comparable to that of natural high-quality meat.
Each step will be described below.
（混合工程）
本工程では、組織状大豆蛋白素材、結着原料および水を混合して混合物を得る。
(Mixing process)
In this step, a mixture is obtained by mixing the textured soy protein material, the binding material and water.
結着原料としては、油脂、ペースト状植物性蛋白、大豆蛋白カードおよび粉末状大豆蛋白素材が挙げられる。
結着原料として使用する粉末状大豆蛋白素材と、粉末状大豆蛋白素材の添加工程で使用する粉末状大豆蛋白素材とは同じであってもよい。
The binding materials include fats and oils, vegetable protein paste, soy protein curd and powdered soy protein material.
The powdered soy protein material used as the binding raw material may be the same as the powdered soy protein material used in the step of adding the powdered soy protein material.
なお、本明細書において、特に記載しない限り、便宜状、粉末状大豆蛋白素材の添加工程で使用する粉末状大豆蛋白素材を単に「粉末状大豆蛋白素材」と記載し、結着原料として使用する粉末状大豆蛋白素材を「結着剤用粉末状大豆蛋白素材」と記載する。 In this specification, unless otherwise specified, for convenience, the powdered soy protein material used in the powdered soy protein material addition step will be referred to simply as "powdered soy protein material," and the powdered soy protein material used as a binding raw material will be referred to as "powdered soy protein material for binding agent."
また、「大豆蛋白カード」とは、水と粉末状大豆蛋白素材をミキサー等で攪拌混合し、さらにこれに必要に応じて油脂を添加してミキサー等で攪拌混合することで得られるエマルジョンである。大豆蛋白カード中、粉末状大豆蛋白素材は５～３０重量％、必要であれば、油脂は５～２０重量％の濃度で含まれていることが望ましい。油脂としてはキャノーラ油などの植物性油脂を使用できる。
混合物中の組織状大豆蛋白素材の重量割合は、１～２０重量％であることが望ましい。
また、混合物中の結着原料の重量割合は、２～２０重量％であることが望ましい。
Also, "soy protein curd" refers to an emulsion obtained by mixing water and a powdered soy protein ingredient in a mixer or the like, and then adding fats and oils as necessary, and mixing the mixture in a mixer or the like. The soy protein curd preferably contains 5 to 30% by weight of the powdered soy protein ingredient, and, if necessary, 5 to 20% by weight of fats and oils. Vegetable fats and oils such as canola oil can be used as the fats and oils.
The weight ratio of the textured soy protein material in the mixture is preferably 1 to 20% by weight.
The weight ratio of the binder material in the mixture is preferably 2 to 20% by weight.
結着原料として結着剤用粉末状大豆蛋白素材を用いる場合、粉末状の大豆蛋白を２回に分けて混合することになる。
この場合、混合工程で使用する大豆蛋白の総量を減らすことができるので、組織状大豆蛋白素材と結着原料用粉末状大豆蛋白素材の混合時に結着原料用粉末状大豆蛋白素材が凝集して、いわゆる“だま状態”になることを防止することができる。
When a powdered soy protein material for a binder is used as the binding raw material, the powdered soy protein is mixed in two separate batches.
In this case, the total amount of soybean protein used in the mixing step can be reduced, so that the powdered soybean protein material for binding raw materials can be prevented from agglomerating and becoming a so-called "lumpy state" when the textured soybean protein material and the powdered soybean protein material for binding raw materials are mixed.
また、本工程では、さらに副材料を加えてもよい。
副材料としては、油脂類糖類、調味料、色素等の生地の骨格を構成する材料のほか、人参、ごぼう、ごま、タマネギ等の野菜類、ワカメ、ひじき等の海藻類、挽肉等の肉類等の固形具材が挙げられる。
In this step, additional materials may be added.
Examples of secondary ingredients include solid ingredients such as fats, oils, sugars, seasonings, colorings, etc. that make up the structure of the dough, as well as vegetables such as carrots, burdock, sesame, onions, etc., seaweed such as wakame seaweed and hijiki seaweed, and meat such as minced meat.
本発明の畜肉様食品の製造方法では、組織状大豆蛋白素材が偏平形状の組織状大豆蛋白素材および／または棒状の組織状大豆蛋白素材であることが望ましい。
偏平形状の組織状大豆蛋白素材は、畜肉様組織のマトリクスを、棒状組織は畜肉様組織の繊維構造をそれぞれ再現できるからである。
In the method for producing a meat-like food of the present invention, the textured soy protein ingredient is desirably a flat-shaped textured soy protein ingredient and/or a rod-shaped textured soy protein ingredient.
This is because the flat-shaped textured soy protein material can reproduce the matrix of meat-like tissue, while the rod-shaped texture can reproduce the fibrous structure of meat-like tissue.
本発明においては、偏平形状の組織状大豆蛋白素材の平均長さは、５ｍｍ以上、１５ｍｍ以下であることが望ましい。
前記偏平形状の組織状大豆蛋白素材の平均長さが１５ｍｍを超える場合は、加熱調理後に畜肉様食品の硬さが高くなりすぎ、その一方、凝集性が低くなりすぎてしまい、食感が硬くなってしまう。
逆に前記偏平形状の組織状大豆蛋白素材の平均長さが５ｍｍ未満の場合は、加熱調理後に、畜肉様食品の硬さと凝集性が低くなってしまい、柔らかすぎる食感となる。
In the present invention, the average length of the flattened textured soy protein material is desirably 5 mm or more and 15 mm or less.
If the average length of the flattened textured soy protein material exceeds 15 mm, the meat-like food will become too hard after cooking, while its cohesiveness will be too low, resulting in a hard texture.
Conversely, if the average length of the flattened textured soy protein material is less than 5 mm, the hardness and cohesiveness of the meat-like food will be reduced after cooking, resulting in an excessively soft texture.
また、棒状の組織状大豆蛋白素材の平均長さは、１０ｍｍ以上、２０ｍｍ以下であることが望ましい。
この範囲より長い場合は、加熱調理後に畜肉様食品の硬さが高くなりすぎ、その一方、凝集性が低くなりすぎてしまい、食感が硬くなってしまう。
逆にこの範囲より短い場合は、畜肉様食品の硬さと凝集性が低くなり、柔らかすぎる食感となってしまう。
The average length of the rod-shaped textured soy protein material is preferably 10 mm or more and 20 mm or less.
If the time is longer than this range, the meat-like food will become too hard after cooking, while its cohesiveness will become too low, resulting in a hard texture.
Conversely, if the time is shorter than this range, the hardness and cohesiveness of the meat-like food will be reduced, resulting in a texture that is too soft.
なお、凝集性とは、加重を掛けた場合における畜肉様組織の変形しやすさの指標であり、凝集性が高い場合は、加重が掛かった際に変形しやすく、破壊が起きにくいと言える。
凝集性も硬さもレオメーターを用いた粘弾性測定で計測することができる。
The cohesiveness is an index of the ease with which the meat-like tissue deforms when a load is applied. When the cohesiveness is high, the tissue is more likely to deform when a load is applied, and is less likely to break.
Both cohesion and hardness can be measured by viscoelastic measurements using a rheometer.
本発明の畜肉様食品の製造方法では、組織状大豆蛋白素材の吸水率は、２００～５００％であることが望ましい。
組織状大豆蛋白素材の吸水率が低すぎると、加熱調理時に水分や油分を吸収せず、硬さが高くなりすぎ、その一方、凝集性は低くなりすぎ、食感が硬くなる。
逆に前記組織状大豆蛋白素材の吸水率が高すぎると、加熱調理時に水分や油分を吸収して膨潤し、畜肉様食品の硬さが低下し、その一方、凝集性が高くなりすぎてしまうため、
食感が柔らかくなりすぎる。
In the method for producing a meat-like food of the present invention, the water absorption rate of the textured soy protein material is desirably 200 to 500%.
If the water absorption rate of the textured soy protein material is too low, it will not absorb water or oil during cooking and will become too hard, while its cohesiveness will be too low, resulting in a hard texture.
On the other hand, if the water absorption rate of the textured soy protein material is too high, it will absorb water and oil during cooking and swell, reducing the hardness of the meat-like food, while at the same time making the food too cohesive.
The texture becomes too soft.
本発明の畜肉様食品の製造方法では、偏平形状の組織状大豆蛋白素材の吸水率は、３５０～５００％であることが望ましい。
偏平形状の組織状大豆蛋白素材の吸水率が低すぎると、加熱調理時に畜肉様食品が油や水分を含んだ場合でも、偏平形状の組織状大豆蛋白素材が膨張せず、畜肉様食品の硬さが高くなりすぎ、その一方、凝集性は低くなりすぎる。
逆に吸水率が高すぎると、加熱調理時に水や油により偏平形状の組織状大豆蛋白素材が膨張しすぎて、畜肉様食品の硬さが低下し、一方、凝集性が高くなりすぎてしまう。
In the method for producing a meat-like food of the present invention, the water absorption rate of the flat-shaped textured soy protein material is desirably 350 to 500%.
If the water absorption rate of the flat-shaped textured soy protein material is too low, even if the meat-like food contains oil or moisture during cooking, the flat-shaped textured soy protein material will not expand, and the meat-like food will become too hard, while its cohesiveness will be too low.
Conversely, if the water absorption rate is too high, the flattened textured soy protein material will expand too much due to water or oil during cooking, reducing the hardness of the meat-like food and, on the other hand, causing the cohesiveness to become too high.
本発明の畜肉様食品の製造方法では、棒状の組織状大豆蛋白素材の吸水率が２００％以上、３５０％未満であることが望ましい。
棒状の組織状大豆蛋白素材の吸水率が低すぎると加熱調理時に畜肉様食品が水や油を含んだ場合でも、前記棒状の組織状大豆蛋白素材が膨張せず畜肉様食品の硬さが高くなりすぎ、その一方、凝集性は低くなりすぎる。
逆に吸水率が高すぎると加熱調理時に水や油により棒状の組織状大豆蛋白素材が膨張しすぎて、棒状の組織状大豆蛋白素材の補強効果が低下して畜肉様食品の硬さが低下し、一方、凝集性が高くなりすぎてしまう。
In the method for producing a meat-like food of the present invention, it is desirable for the rod-shaped textured soy protein material to have a water absorption rate of 200% or more and less than 350%.
If the water absorption rate of the rod-shaped textured soy protein material is too low, even if the meat-like food contains water or oil during cooking, the rod-shaped textured soy protein material will not expand, and the meat-like food will become too hard, while its cohesiveness will be too low.
Conversely, if the water absorption rate is too high, the rod-shaped textured soy protein material will expand too much due to water and oil during cooking, reducing the reinforcing effect of the rod-shaped textured soy protein material and reducing the hardness of the meat-like food, while also causing the cohesiveness to become too high.
本発明の畜肉様食品の製造方法では、偏平形状の組織状大豆蛋白素材と棒状の組織状大豆蛋白素材とを重量比で２：８～８：２の割合で混合することが望ましい。 In the method for producing the meat-like food of the present invention, it is desirable to mix the flat-shaped textured soy protein material with the rod-shaped textured soy protein material in a weight ratio of 2:8 to 8:2.
本発明の畜肉様食品の製造方法では、棒状の組織状大豆蛋白素材の平均幅は、３～１０ｍｍであることが望ましい。
棒状の組織状大豆蛋白素材の平均幅が大きすぎると棒状の組織状大豆蛋白素材同士の絡み合いが少なくなり、畜肉様食品に対する補強効果が低下する。
逆に前記棒状の組織状大豆蛋白素材の平均幅が小さすぎると棒状の組織状大豆蛋白素材自体の強度が低くなり、畜肉様食品に対する補強効果がやはり低下してしまう。
なお、本明細書において、「棒状の組織状大豆蛋白素材の平均幅」とは、乾燥状態における棒状の組織状大豆蛋白素材の任意の３００個について、棒状の組織状大豆蛋白素材の平面視で最も短い部分を計測して、その平均値と定義する
In the method for producing a meat-like food of the present invention, the rod-shaped textured soy protein material desirably has an average width of 3 to 10 mm.
If the average width of the rod-shaped textured soy protein material is too large, the intertwining of the rod-shaped textured soy protein material will be reduced, decreasing the reinforcing effect on the meat-like food.
Conversely, if the average width of the rod-shaped textured soy protein material is too small, the strength of the rod-shaped textured soy protein material itself will be low, and the reinforcing effect on the meat-like food will also be reduced.
In this specification, the "average width of a rod-shaped textured soy protein material" is defined as the average value of the shortest part of any 300 rod-shaped textured soy protein material in a dry state, measured in plan view.
また、本発明の畜肉様食品の製造方法では、偏平形状の組織状大豆蛋白素材の平均厚さは、１～５ｍｍであることが望ましい。
厚すぎると加熱調理後の畜肉様食品の硬さと凝集性が高くなりすぎる。
逆に薄すぎても加熱調理後の畜肉様食品の硬さと凝集性が低下してしまう。
このような理由により、自然な畜肉の持つ硬さと凝集性から逸脱してしまう。
なお、本明細書において、「偏平形状の組織状大豆蛋白素材の平均厚さ」とは、乾燥状態における偏平形状の組織状大豆蛋白素材の任意の３００個について、偏平形状の組織状大豆蛋白素材の最も厚い部分を計測して、その平均値と定義する。
In the method for producing a meat-like food of the present invention, the average thickness of the flattened textured soy protein material is preferably 1 to 5 mm.
If it is too thick, the meat-like food will be too hard and cohesive after cooking.
Conversely, if the food is too thin, the hardness and cohesiveness of the meat-like food after cooking will decrease.
For these reasons, deviations from the natural meat firmness and cohesiveness are observed.
In this specification, the "average thickness of the flat-shaped textured soy protein material" is defined as the average value obtained by measuring the thickest part of each of 300 random pieces of flat-shaped textured soy protein material in a dry state.
組織状大豆蛋白素材は、分離大豆蛋白、濃縮大豆蛋白や脱脂大豆等の大豆蛋白原料に加水し、さらに必要に応じてシリカ等の食感改善のための無機粒子を加え、エクストルーダー（押出成型機）を用いて加圧加熱処理し、熱可塑性となった原料をスクリューの先端部に設けたダイ（口金）より押し出し、組織を所望な程度に膨化させ、次いで細断もしくは破砕、乾燥・冷却、整粒工程を経ることにより作製することができる。
この際、ダイの形状、細断もしくは破砕方法、整粒条件を調整することにより、組織状大豆蛋白素材の平均長さや厚さ等の形状を調整することができる。
これにより偏平形状や棒状の組織状大豆蛋白素材を作製することができる。
The textured soy protein material can be produced by adding water to a soy protein raw material such as isolated soy protein, concentrated soy protein, or defatted soybeans, and further adding inorganic particles such as silica for improving texture as necessary, pressurizing and heating the material using an extruder (extrusion molding machine), extruding the thermoplastic raw material through a die (mouthpiece) attached to the tip of the screw, expanding the texture to the desired extent, and then shredding or crushing, drying, cooling and sizing steps.
In this case, the shape of the textured soybean protein material, such as the average length and thickness, can be adjusted by adjusting the shape of the die, the chopping or crushing method, and the granulation conditions.
This makes it possible to prepare flat or rod-shaped textured soy protein material.
加圧加熱処理は、公知のエクストルーダーを用い、公知の方法に従って行なうことができる。混練が強く安定的に組織化しやすい二軸以上の軸を有するエクストルーダーを用いることが好ましい。 The pressurized heat treatment can be carried out using a known extruder and following a known method. It is preferable to use an extruder with two or more axes, which provides strong kneading and facilitates stable organization.
エクストルーダーの加熱条件は、８０～１５０℃が望ましい。組織状大豆蛋白の偏平形状、棒状等の形状は、ダイの形状、細断もしくは破砕方法によって調整する。また、整粒方法としてはふるいや風力分級などの方法を採用することができる。さらに、パワーミルのように破砕とふるいによる整粒を同時に行う方法でもよい。これにより、組織状大豆蛋白素材を偏平形状や棒状にすることができる。
吸水率は、原料組成、エクストルーダーの加熱温度により調整することができる。
The heating conditions for the extruder are preferably 80 to 150°C. The shape of the textured soy protein, such as flat or rod-like, is adjusted by the shape of the die and the shredding or crushing method. As a sizing method, methods such as sieving or air classification can be used. Furthermore, a method in which crushing and sieving are performed simultaneously, such as a power mill, may also be used. This allows the textured soy protein material to be formed into a flat or rod-like shape.
The water absorption rate can be adjusted by the raw material composition and the heating temperature of the extruder.
（粉末状大豆蛋白素材の添加工程）
本工程では、混合工程で作製した混合物に、粉末状大豆蛋白素材を添加して、さらに混合および混練し混練物を得る。
本工程では、組織状大豆蛋白素材および結着原料の混合後に粉末状大豆蛋白素材を添加するため、混合時に粉末状大豆蛋白素材が凝集することを防止でき、畜肉様食品中の構成成分同士の結合力を改善できる。このため、咀嚼時における畜肉様組織の崩れ、べたつき感を無くし、しっかりした天然の上質な畜肉の食感を再現できる。
(Step of adding powdered soy protein material)
In this step, a powdered soy protein material is added to the mixture prepared in the mixing step, and the mixture is further mixed and kneaded to obtain a kneaded product.
In this process, the powdered soy protein material is added after the textured soy protein material and the binding raw material are mixed, so that the powdered soy protein material can be prevented from agglomerating during mixing, and the binding strength between the components in the meat-like food can be improved, which eliminates the collapse of the meat-like texture and the sticky feeling when chewed, and reproduces the firm texture of natural, high-quality meat.
粉末状大豆蛋白素材の添加工程において添加する粉末状大豆蛋白素材の量は、組織状大豆蛋白素材１００重量部に対して、粉末状大豆蛋白素材が５～５０重量部であることが望ましい（すなわち、粉末状大豆蛋白素材を組織状大豆蛋白素材の重量の０．０５倍から０．５倍添加することが望ましい）。
粉末状大豆蛋白素材の添加量が少なすぎると畜肉様組織中の各構成成分同士の結合力が低下してしまう。
粉末状大豆蛋白素材の添加量が多すぎると粉末状大豆蛋白素材が凝集してしまい、やはり畜肉様組織中の各構成成分同士の結合力が低下してしまう。
そのため、添加する粉末状大豆蛋白素材の量が上記範囲から外れると、咀嚼時における畜肉様組織の崩れ、べたつき感が生じてしまい、天然の上質な畜肉の食感を再現しにくくなる。
The amount of powdered soy protein material added in the step of adding the powdered soy protein material is desirably 5 to 50 parts by weight per 100 parts by weight of the textured soy protein material (i.e., it is desirably the powdered soy protein material is added in an amount of 0.05 to 0.5 times the weight of the textured soy protein material).
If the amount of powdered soy protein material added is too small, the binding strength between the components in the meat-like tissue will decrease.
If the amount of powdered soy protein material added is too large, the powdered soy protein material will aggregate, which will also reduce the binding strength between the components in the meat-like tissue.
Therefore, if the amount of powdered soy protein material added is outside the above range, the meat-like tissue will crumble when chewed, resulting in a sticky feeling, making it difficult to reproduce the texture of natural, high-quality meat.
本工程では、サイレントカッター等の混練機で均一に混合および混練することが望ましい。 In this process, it is desirable to mix and knead uniformly using a kneading machine such as a silent cutter.
（成型工程）
本工程では、上記混練物を成型する。
このような成型体は、焼成加熱、蒸し加熱、ボイル加熱、フライ加熱、電磁波加熱等を適宜組み合わせて用いることで加熱処理してもよい。加熱処理によって、成型された混練物が加熱凝固し、形状が安定化される。
(Molding process)
In this step, the kneaded product is molded.
Such a molded body may be heat-treated by appropriately combining baking, steaming, boiling, frying, electromagnetic heating, etc. By the heat treatment, the molded kneaded material is heated and solidified, and the shape is stabilized.
以上により得られた成型体は、ハンバーグ，ミートボール等の畜肉食品の形態として提供することができる。 The molded product obtained in this manner can be provided in the form of meat foods such as hamburger steaks and meatballs.
（実施例１）
（偏平形状の組織状大豆蛋白素材の作製）
脱脂大豆９０重量部、粉末状大豆蛋白１０重量部からなる主原料粉の重量に対して、シリカ０．７重量部を混合し、二軸エクストルーダーにて原料混合粉に対し２１重量部の水を供給しながら出口温度１００℃、スクリュー回転数４５０ＲＰＭの条件で、厚み１ｍｍ幅１５ｍｍのスリットダイから押出して偏平なシート状の組織状大豆蛋白素材を作製した。
この偏平なシート状組織状大豆蛋白素材をパワーミルにて粉砕し、Φ１２ｍｍスクリーン通過品を回収して、偏平形状の組織状大豆蛋白素材とした。
Example 1
(Preparation of flat-shaped textured soy protein material)
A main raw material powder consisting of 90 parts by weight of defatted soybeans and 10 parts by weight of powdered soy protein was mixed with 0.7 parts by weight of silica, and extruded from a 1 mm thick, 15 mm wide slit die in a twin-screw extruder at an outlet temperature of 100°C and a screw rotation speed of 450 RPM while supplying 21 parts by weight of water to the raw material mixed powder to produce a flat sheet-like textured soy protein material.
This flat sheet-like textured soy protein material was pulverized in a power mill, and the product that passed through a Φ12 mm screen was collected to obtain a flat-shaped textured soy protein material.
偏平形状の組織状大豆蛋白素材の吸水率を測定したところ４１０％であった。
吸水率は、以下のように測定した。以下、実施例、比較例中では、吸水率はこの方法で測定する。
まず、試料１０ｇを２００ｍＬビーカーに入れ、そこに９８℃の水を２００ｇ加え、５分間静置する。その後、篩を用いて５分間水切りを行った後、湯戻し後の試料の重量を測定する。吸水率を下記数式により算出する。
吸水率（％）＝（湯戻し後の原料の固形分重量／原料１０ｇ中の固形分重量）×１００
The water absorption rate of the flattened textured soy protein material was measured and found to be 410%.
The water absorption rate was measured as follows: In the following examples and comparative examples, the water absorption rate is measured by this method.
First, 10 g of the sample is placed in a 200 mL beaker, 200 g of water at 98° C. is added thereto, and the sample is left to stand for 5 minutes. After that, the sample is drained using a sieve for 5 minutes, and the weight of the sample after reconstitution with hot water is measured. The water absorption rate is calculated using the following formula.
Water absorption rate (%)=(weight of solid content of raw material after rehydration/weight of solid content in 10 g of raw material)×100
また、乾燥状態における偏平形状の組織状大豆蛋白素材の平均値長さは１２．３ｍｍであり、平均厚みは３ｍｍであった。偏平形状の組織状大豆蛋白素材の長さの分布を表１に示す。
この偏平形状の組織状大豆蛋白素材は、左右および上下方向に引っ張った場合でも、繊維状に裂けることはなかった。
The average length of the flat-shaped textured soy protein material in a dry state was 12.3 mm, and the average thickness was 3 mm. The length distribution of the flat-shaped textured soy protein material is shown in Table 1.
This flattened textured soy protein material did not tear into fibers even when pulled left and right and up and down.
（棒状の組織状大豆蛋白素材の作製）
脱脂大豆８０重量部、粉末状大豆たん白２０重量部からなる主原料粉の重量に対して、シリカ０．７重量部を混合し、二軸エクストルーダーにて原料混合粉に対し２５重量部の水を供給しながら出口温度１２０℃、スクリュー回転数４５０ＲＰＭの条件で、厚み１ｍｍ幅１５ｍｍのスリットダイから押出して偏平なシート状の組織状蛋白素材を作製した。シート状組織は出口にて押出方向に対し垂直方向にカットし、平均幅３．２ｍｍの棒状の組織状大豆蛋白素材を作製した。棒状の組織状大豆蛋白素材の吸水率を測定したところ３００％であった。
また、乾燥状態における棒状の組織状大豆蛋白素材の平均長さは１２．８ｍｍであり、平均厚みは３ｍｍであり、平均幅は３．２ｍｍであった。棒状の組織状大豆蛋白素材の長さの分布を表１に示す。
この棒状の組織状大豆蛋白素材は、長手方向に垂直に引っ張った場合でも、繊維状に裂けることはなかった。
(Preparation of rod-shaped textured soy protein material)
0.7 parts by weight of silica was mixed with the weight of the main raw material powder consisting of 80 parts by weight of defatted soybeans and 20 parts by weight of powdered soy protein, and extruded from a 1 mm thick, 15 mm wide slit die under the conditions of an outlet temperature of 120°C and a screw rotation speed of 450 RPM while supplying 25 parts by weight of water to the raw material mixed powder using a twin-screw extruder. The sheet-like structure was cut at the outlet in a direction perpendicular to the extrusion direction to produce a rod-like textured soy protein material with an average width of 3.2 mm. The water absorption rate of the rod-like textured soy protein material was measured and found to be 300%.
The rod-shaped textured soy protein material in a dry state had an average length of 12.8 mm, an average thickness of 3 mm, and an average width of 3.2 mm. The length distribution of the rod-shaped textured soy protein material is shown in Table 1.
This rod-shaped textured soy protein material did not tear into fibers even when pulled perpendicular to the longitudinal direction.
偏平形状の組織状大豆蛋白素材５０重量部と棒状の組織状大豆蛋白素材を１：１の重量比で混合した素材を２５℃、６０分の条件で水に浸漬した後、原料中の固形分に対して重量比が３３０％となるように脱水することで水分を調整し、組織状大豆蛋白素材とした。 A mixture of 50 parts by weight of flat-shaped textured soy protein material and rod-shaped textured soy protein material in a 1:1 weight ratio was soaked in water at 25°C for 60 minutes, and then the moisture was adjusted by dehydration so that the weight ratio of the solid content in the raw material was 330%, resulting in a textured soy protein material.
（混合工程）
最初に、大豆蛋白カードを調製する。水１２．８重量部に、粉末状大豆蛋白素材３．２重量部を加えてミキサーで攪拌する。ついでこれにキャノーラ油を１．６重量部加えて、ミキサーで攪拌してエマルジョン状態とし、大豆蛋白カードとした。
上記組織状大豆蛋白素材１４．３重量部、水３８重量部、上記大豆蛋白カード１７．６重量部（キャノーラ油１．６重量部、粉末状大豆蛋白素材３．２重量部、水１２．８重量部）、玉ねぎ２０．８重量部、パン粉４．８重量部、塩０．５重量部、植物性野菜ブイヨン０．２重量部、ブラックペッパー０．０５重量部、ココアパウダー０．１重量部を混合して混合物を作製した。
(Mixing process)
First, soy protein curd is prepared. 3.2 parts by weight of powdered soy protein material is added to 12.8 parts by weight of water and stirred in a mixer. Then, 1.6 parts by weight of canola oil is added to the mixture and stirred in a mixer to make an emulsion, thereby preparing soy protein curd.
A mixture was prepared by mixing 14.3 parts by weight of the above-mentioned textured soy protein material, 38 parts by weight of water, 17.6 parts by weight of the above-mentioned soy protein curd (1.6 parts by weight of canola oil, 3.2 parts by weight of powdered soy protein material, 12.8 parts by weight of water), 20.8 parts by weight of onion, 4.8 parts by weight of bread crumbs, 0.5 part by weight of salt, 0.2 part by weight of vegetable bouillon, 0.05 part by weight of black pepper, and 0.1 part by weight of cocoa powder.
（粉末状大豆蛋白素材の添加工程）
さらに、この混合物に４．３重量部の粉末状大豆蛋白素材を添加した後、混合および混練して混練物とした。
(Step of adding powdered soy protein material)
Further, 4.3 parts by weight of a powdered soy protein material was added to this mixture, and the mixture was then mixed and kneaded to obtain a kneaded mixture.
（成型工程）
次に、混練物をハンバーグ形状に成型し、実施例１に係るハンバーグ様食品を製造した。
(Molding process)
Next, the kneaded mixture was molded into a hamburger shape to produce the hamburger-like food product of Example 1.
（参考例１）
粉末状大豆蛋白素材の添加工程を行わない以外は、実施例１と同様にして、参考例１に係るハンバーグ様食品を製造した。
(Reference Example 1)
A hamburger-like food according to Reference Example 1 was produced in the same manner as in Example 1, except that the step of adding the powdered soy protein material was not carried out.
（参考例２）
混合工程において、組織状大豆蛋白素材１８．６重量部、水３８重量部、大豆蛋白カード１７．６重量部、玉ねぎ２０．８重量部、パン粉４．８重量部、塩０．５重量部、植物性野菜ブイヨン０．２重量部、ブラックペッパー０．０５重量部、ココアパウダー０．１重量部を混合して混合物を作製し、粉末状大豆蛋白素材の添加工程を行わない以外は、実施例１と同様にして、参考例２に係るハンバーグ様食品を製造した。
(Reference Example 2)
In the mixing step, 18.6 parts by weight of textured soy protein material, 38 parts by weight of water, 17.6 parts by weight of soy protein curd, 20.8 parts by weight of onion, 4.8 parts by weight of bread crumbs, 0.5 parts by weight of salt, 0.2 parts by weight of vegetable bouillon, 0.05 parts by weight of black pepper, and 0.1 parts by weight of cocoa powder were mixed to prepare a mixture, and the hamburger-like food of Reference Example 2 was produced in the same manner as in Example 1, except that the step of adding the powdered soy protein material was not performed.
（レオメーターによる評価）
実施例１、参考例１および参考例２に係るハンバーグ様食品を１６０～１８０℃で焼成して実施例１、参考例１および参考例２に係る焼成サンプルとした。このサンプルについてレオメーターによる粘弾性測定を実施する。
具体的には、レオメーターを用いた粘弾性測定によるテクスチャー解析により硬さ、凝集性を測定する。硬さはプランジャー押し込み時の最大荷重を面積で割った値であり、最初噛んだ時の食感の指標となる。
測定条件としては、直径Φ２０ｍｍのプランジャーを備えるレオメーター（ＳＵＮ ＲＨＥＯ ＭＥＴＥＲ ＣＲ－１００）により、テクスチャー解析モード、歪率５０％、反復回数２回の条件で測定し、硬さを評価する。結果を表２に示す。
（食感評価）
実施例１、参考例１および参考例２に係る焼成サンプルを食し、食感を官能評価した。結果を表２に示す。
(Evaluation by rheometer)
The hamburger-like foods according to Example 1, Reference Example 1, and Reference Example 2 were baked at 160 to 180° C. to obtain baked samples according to Example 1, Reference Example 1, and Reference Example 2. Viscoelasticity measurements were performed on these samples using a rheometer.
Specifically, hardness and cohesiveness are measured by texture analysis using a rheometer to measure viscoelasticity. Hardness is calculated by dividing the maximum load applied by the area when the plunger is pressed, and is an index of the texture at the first bite.
The measurement conditions were a texture analysis mode, a strain rate of 50%, and two repetitions using a rheometer (SUN RHEO METER CR-100) equipped with a plunger with a diameter of Φ20 mm, and the hardness was evaluated. The results are shown in Table 2.
(Texture evaluation)
The baked samples of Example 1, Reference Example 1, and Reference Example 2 were eaten and subjected to a sensory evaluation of the texture. The results are shown in Table 2.
一般に、焼成した畜肉をレオメーターで計測すると、硬さは、０．５×１０７～１．５×１０７Ｎ／ｍ２であり、実施例１、参考例１および参考例２ともこの数値範囲を満たしている。しかし、参考例１および参考例２では、咀嚼時に畜肉組織がぼろぼろ崩れてしまい、べたつき感があり、上質な畜肉を再現できているとは言い難い。
一方、本発明の畜肉様食品原料を用いて製造した畜肉様食品は、咀嚼時においても畜肉組織が崩れることがなく、べたつき感もないため、しっかりとした上質な天然畜肉の食感が維持されており、畜肉様食品として優れていることが分かる。
Generally, when roasted meat is measured with a rheometer, the hardness is 0.5×10 7 to 1.5×10 7 N/m 2 , and this numerical range is satisfied in Example 1, Reference Example 1, and Reference Example 2. However, in Reference Examples 1 and 2, the meat tissue crumbles when chewed, there is a sticky feeling, and it is difficult to say that high-quality meat has been reproduced.
On the other hand, the meat-like food produced using the meat-like food ingredients of the present invention does not crumble when chewed, and there is no sticky feeling, so the firm texture of high-quality natural meat is maintained, making it an excellent meat-like food.
Claims (8)
組織状大豆蛋白素材、結着原料および水を混合して混合物を得る混合工程と、
前記混合物に、粉末状大豆蛋白素材を添加して、さらに混合および混練し混練物を得る粉末状大豆蛋白素材の添加工程と、
前記混練物を成型する成型工程とを含み、
前記結着原料は、水、結着剤用粉末状大豆蛋白素材および油脂を攪拌混合することで得られる大豆蛋白カードであることを特徴とする畜肉様食品の製造方法。 A method for producing a meat-like food, comprising:
a mixing step of mixing the textured soy protein material, a binding material, and water to obtain a mixture;
A step of adding a powdered soy protein material to the mixture and further mixing and kneading the mixture to obtain a kneaded product;
A molding step of molding the kneaded product ,
A method for producing a meat-like food , wherein the binding material is soybean protein curd obtained by stirring and mixing water, a powdered soybean protein material for a binding agent, and fats and oils .
前記棒状の組織状大豆蛋白素材の平均長さが、１０ｍｍ以上、２０ｍｍ以下である請求項２に記載の畜肉様食品の製造方法。 The average length of the flat-shaped textured soy protein material is 5 mm or more and 15 mm or less,
3. The method for producing a meat-like food according to claim 2, wherein the rod-shaped textured soy protein material has an average length of 10 mm or more and 20 mm or less.
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