Powdered soybean protein material, and processed meat product using same

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 ...

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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.

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