Powdered soybean protein material, and processed meat product using same

A soybean protein and powder technology, applied in vegetable protein processing, food science and other directions, can solve the problems of increased viscosity of dipping solution, difficult injection, and high viscosity of soybean protein material, and achieves good operability, good transparency, and rosy and bright appearance. Effect

Active Publication Date: 2016-11-09
FUJI OIL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, if the added amount of soybean protein is increased in order to exert the gelling power of soybean protein, the viscosity of the impregnation solution will increase, making effective injection difficult
On the other hand, if the added amount of soybean protein material is reduced in order to reduce the viscosity of the dipping liquid, the gelling power of soybean protein cannot be fully exerted, and the effect of improving the texture of meat such as hardness and elasticity will be reduced.
Therefore, when the conventional soybean protein material is added to the dipping liquid, it is difficult to increase the amount of the soybean protein material due to its high viscosity.

Method used

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  • Powdered soybean protein material, and processed meat product using same
  • Powdered soybean protein material, and processed meat product using same
  • Powdered soybean protein material, and processed meat product using same

Examples

Experimental program
Comparison scheme
Effect test

manufacture example 1

[0105] Add 10 times the amount of water to 10 kg of low-denatured defatted soybeans, adjust the pH value to 7.0 with sodium hydroxide, and carry out 300 °C at a temperature of 50 ° C while stirring with a high-speed mixer (manufactured by Tokikuki Kagaku Kogyo Co., Ltd.). Minutes of extraction, centrifugation at 3,000×g to remove okara, to obtain defatted soymilk.

[0106] The obtained defatted soymilk was further centrifuged at 5,000×g to obtain defatted soymilk from which components such as insoluble protein and dietary fiber remaining floating in the defatted soymilk were removed.

[0107] Next, hydrochloric acid is added thereto to adjust the pH to 4.5, the protein component is subjected to isoelectric precipitation, and the acid-soluble component "whey" is removed by centrifugation to obtain the acid-insoluble component "curd". Water was added so that the curd accounted for 10% of the solids, and neutralized with sodium hydroxide to obtain a neutralized slurry.

[0108] ...

manufacture example 2

[0111] In Production Example 1, the step of centrifuging and removing insoluble components from the defatted soymilk was not required, and the prepared powdery soybean protein material sample B was obtained through the same step.

manufacture example 3

[0113] In the same manner as in Production Example 1, an acid-insoluble component "curd" was prepared.

[0114] Then, water was added so that the solids in the curd accounted for 5%, and it was neutralized with sodium hydroxide to obtain a neutralized slurry.

[0115] Next, the neutralized slurry was heat-treated (140° C., 15 seconds) only once using a VTIS sterilizer, and then spray-dried to obtain a powdery soybean protein material sample C.

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Abstract

The objective of the invention is to provide a powdered soybean protein material suitable for a pickling liquid used in the production of a processed meat product. The powdered soybean protein material is characterized in that the following requirements (A, B, C, D) are fulfilled: A) the protein content of the powdered soybean protein material is 60-85 weight% of the solid content; B) when 1.6 weight% of sodium chloride is added to a 20 weight% aqueous solution of the powdered soybean protein material, the prepared paste is sealed in a casing tube, heated in a water bath for 30 minutes at 80 DEG C and refrigerated overnight, and the jelly strength of the obtained gel is 50 gf.cm or above; C) the viscosity at 10 DEG C, subsequent to an aqueous solution, in which 5 weight% of sodium chloride is added to a 9 weight% aqueous solution of the powdered soybean protein material, being refrigerated at 5 DEG C for five hours, is 300 mPa/s or below; and D) the sedimentation rate of the protein when a 5 weight% aqueous solution of the powdered soybean protein material is subjected to centrifugal separation for one hour at 30,000*g is 12 weight% or below of the protein concentration before centrifugal separation.

Description

technical field [0001] The present invention relates to a powdery soybean protein material and processed meat products using it. Background technique [0002] Soybean protein materials have attracted attention for their thermal gelatinization and nutritional functions, and have been used in various foods. For example, in the case of processed meat products, in the manufacturing process of ham, etc., the raw meat is generally mixed or injected with a dipping solution to improve the water retention, cohesion, adhesiveness and other physical properties of processed meat products, or to improve the physical properties of processed meat products. It is improved in terms of mouthfeel such as hardness and elasticity. [0003] It is well known that the use of soybean protein material in this dipping solution can improve the texture of meat such as hardness and elasticity through the gelling power of soybean protein. On the other hand, the dipping liquid used in the manufacture of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23L13/70
CPCA23J3/16A23L13/70A23L13/72
Inventor 马场司吉村和人佐久间润西孝太郎中村靖
Owner FUJI OIL CO LTD
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