Ground meat dough binding composition

Abstract

An object of the present invention is to provide a composition for binding minced meat dough, which enables production of a minced meat processed food in which minced meat dough is well integrated, leakage of umami ingredients such as gravy and moisture is suppressed to provide a soft and juicy texture, and the yield is improved.SOLUTION: The composition for binding minced meat dough contains dried bean curd refuse powder.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a minced meat dough binding composition. [Background technology]

[0002] Minced meat processed foods, such as hamburgers and meatballs, which use ground meat as the main ingredient, are produced by cooking a ground meat dough (sometimes called a patty or a batter) prepared by kneading ground meat with various seasonings. The dough retains umami components such as meat juice and moisture, resulting in a juicy texture with a soft, elastic, meaty texture. However, when ground meat dough is cooked (by pan-frying, oven-heating, deep-frying, microwave-heating, etc.), the meat juice and moisture are easily lost from the dough due to leakage or splashing, and the cooked ground meat processed foods tend to have a dry, hard, and inelastic texture. This is because the proteins that make up the ground meat are denatured by cooking, causing the ground meat to shrink and coagulate. Common methods for improving the texture of cooked meat include the application of proteolytic enzymes (Patent Document 1) and polymeric phosphates (Patent Document 2) to meat, and these methods are also used in minced meat dough. In the former method, the proteolytic enzymes partially decompose the meat protein, thereby tenderizing the meat. In the latter method, the calcium in the meat protein is sequestered to soften the meat, and the water-retaining capacity is increased by raising the pH, resulting in a soft and juicy texture for the meat. While both methods are excellent technologies, they require the special materials mentioned above, and there is a need for cheaper, more versatile means to improve the texture of minced meat processed foods. In response to the growing health consciousness in recent years, processed minced meat foods using raw soy pulp have been provided for the purpose of reducing carbohydrates and consuming dietary fiber (Non-Patent Document 1). However, when raw soy pulp is used, the minced meat dough is difficult to hold together due to poor adhesion during preparation, and the formed minced meat dough is prone to crumbling. During cooking, meat juices and moisture leak or splash, which reduces the juiciness and makes the meat hard, and further reduces the yield. On the other hand, minced meat dough is prepared by kneading minced meat until it becomes sticky to obtain a minced meat mass, and then kneading the minced meat mass with other ingredients such as seasonings. At this time, it is common to knead a binder to give the minced meat processed food a soft and juicy texture. For example, breadcrumbs (Non-Patent Document 2) or rice (Non-Patent Document 3) are used as binders for hamburger steaks, and potato starch (Non-Patent Document 4) or soft flour (Non-Patent Document 5) are used as binders for chicken meatballs. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 05-252911 [Patent Document 2] WO96 / 27300 [Non-patent literature]

[0004] [Non-Patent Document 1] Lettuce Club "Teriyaki Okara Burger" recipe: https: / / www.lettuceclub.net / recipe / dish / 16138 / [Non-patent document 2] Cookpad "Superb! The Ultimate Fluffy Hamburger!" Recipe: https: / / cookpad.com / recipe / 6942160 [Non-patent document 3] Cookpad recipe: "Fluffy Hamburg Steak with Rice Instead of Breadcrumbs": https: / / cookpad.com / recipe / 4891968 [Non-patent document 4] Cookpad "Chicken Meatballs" Recipe: https: / / cookpad.com / recipe / 2194080 [Non-Patent Document 5] Yutori no Kukan (Harumi Kurihara) "Sesame Tsukune" Recipe: https: / / www.yutori.co.jp / shop / rp / rp211253 / Summary of the Invention [Problem to be solved by the invention]

[0005] To provide a composition for binding minced meat dough, which allows the minced meat dough to be well-formed, inhibits leakage of umami components such as meat juice and moisture, and produces a soft and juicy minced meat processed food with improved yield. [Means for solving the problem]

[0006] The present invention is as follows. [1] A composition for binding minced meat dough containing dried soybean pulp powder. [2] The composition according to [1], wherein the dried soybean pulp powder has a median diameter of 15 to 320 μm. [3] The composition according to [1] or [2], wherein the moisture content of the dried soy pulp powder is 15% by mass or less. [4] The composition according to any one of [1] to [3], further comprising a starch hydrolysate and / or wheat flour. [5] The composition according to [4], wherein the content of the starch hydrolysate is 0.02 to 25 parts by mass per part by mass of the dried soybean pulp powder contained in the composition. [6] The composition according to [4] or [5], wherein the wheat flour content is 0.01 to 50 parts by mass per 1 part by mass of the dried soy pulp powder. [7] The composition according to any one of [4] to [6], wherein the wheat flour is GA-SX wheat flour. [8] A minced meat dough containing minced meat and the composition according to any one of [1] to [7], wherein the minced meat dough contains 0.005 to 41 parts by mass of the composition as dried soy pulp powder per 100 parts by mass of minced meat. [9] A method for producing a processed minced meat food, comprising the steps of preparing a minced meat dough by mixing minced meat with the composition according to any one of [1] to [7], shaping the prepared minced meat dough, and heating the shaped minced meat dough. [Effects of the Invention]

[0007] By using the binding composition for minced meat dough of the present invention, the minced meat dough can be made to hold together well, and even when cooked, it has the effect of retaining meat juices and moisture within the minced meat dough, resulting in a minced meat processed food that is juicy, has a soft and elastic texture similar to meat, and has an improved yield. DETAILED DESCRIPTION OF THE INVENTION

[0008] The binding composition for minced meat dough of the present invention contains dried soybean pulp powder. Generally, dried soybean pulp powder is obtained by drying raw soybean pulp and then pulverizing the dried soybean pulp. Raw okara is obtained as a by-product in the production of soy products such as soy milk, soy milk processed foods (tofu, fried tofu, ganmodoki, etc.), water-soluble soy proteins such as soy oil and soy whey, and isolated soy protein. It is roughly 80% water by mass, with half of the solid content being fiber and one-quarter being protein.

[0009] Dried okara is obtained by drying raw okara. The drying method of raw okara is not particularly limited and may be any conventional method, such as natural drying, heat drying, hot air drying, warm air drying, cold air drying, vacuum drying, reduced pressure drying, freeze drying, infrared drying, etc.

[0010] The dried soybean pulverization powder is obtained by pulverizing the dried soybean pulverization. The pulverization method for the dried soybean pulverization is not particularly limited, and examples thereof include impact pulverization, airflow pulverization, dry fine pulverization, attrition pulverization, shear pulverization, cutting pulverization, compression pulverization, and freeze pulverization.

[0011] The median diameter of dried soy pulp powder can be measured wet, for example, by a known laser diffraction / scattering method. For example, a particle size distribution analyzer (MT3000, manufactured by Microtrack Bell Co., Ltd.) can be used. The median diameter in the present invention refers to the particle size at 50% of the cumulative size (50% cumulative particle size) calculated from the smallest particle on a volume-based particle size cumulative distribution curve. In the present invention, the median diameter of the dried soybean pulverized pulp powder is not particularly limited, but is preferably 15 to 320 μm, more preferably 30 to 250 μm, even more preferably 50 to 150 μm, even more preferably 55 to 110 μm, and most preferably 57 to 90 μm. The median diameter of the dried soybean pulverized ...

[0012] The moisture content of dried okara powder is set at "9.0% by mass or less at the final product stage" according to the voluntary standards of the Japan Dried Okara Association, and "7.1% by mass" according to the Standard Tables of Food Composition in Japan (8th Edition), Supplementary Edition, 2023. In the present invention, the moisture content of dried okara powder is not particularly limited, but is preferably 15% by mass or less, more preferably 12% by mass or less, even more preferably 10% by mass or less, and even more preferably 9% by mass or less. The moisture content of dried okara powder can be measured, for example, by the method for measuring the moisture value in the Food Nutrition Composition Tables of Japan (3 g of a homogenized sample is heated at ambient pressure, direct method (loss on drying method) at 130°C for 1 hour) or an equivalent drying method.

[0013] The dried soybean pulp powder contained in the minced meat dough binder composition of the present invention may be one produced by drying and powdering raw soybean pulp, or commercially available dried soybean pulp powder may be used as is. Furthermore, the dried soybean pulp may be adjusted by humidification or drying to a desired moisture content, or may be adjusted by pulverization to a desired median diameter.

[0014] The binding composition for minced meat dough of the present invention may further contain starch hydrolysate and / or wheat flour. Starch hydrolysates are a general term for starch hydrolysates produced when starch is hydrolyzed with acids, enzymes, or the like. They are classified into dextrins (DE value: 10 or less), maltodextrins (DE value: approximately 10 to 20), starch syrup (DE value: 20 or more), etc., based on the DE (Dextrose Equivalent) value, which indicates the degree of hydrolysis (including cyclic and resistant starch hydrolysates). Furthermore, sugar alcohols (dextrin alcohol, maltodextrin alcohol, reduced starch syrup) obtained by reducing starch hydrolysates are also included in the starch hydrolysates of the present invention. Cyclodextrins are known as cyclic starch hydrolysates, and more specifically, α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin are known. Resistant starch hydrolysates include resistant dextrin, isomaltodextrin, etc. In general, sugar alcohols and resistant starch hydrolysates have a lower taste (especially sweetness) than dextrin, maltodextrin, and starch syrup, and can reduce the taste derived from the starch hydrolysates when added to minced meat, so they can be appropriately selected and used depending on the desired processed minced meat food obtained by cooking minced meat dough. The origin of the starch that is the raw material for the starch hydrolysates is not particularly limited, and examples include starch derived from tapioca, potato, corn, wheat, rice, sweet potato, and soybeans.

[0015] In the present invention, the DE value of the starch hydrolysate is not particularly limited, but is preferably a starch hydrolysate with a DE value of 20 or less, and more preferably a starch hydrolysate with a DE value of 10 or less. Here, the DE value is an index showing the relative reducing power when the reducing power of glucose is set to 100, and in the case of starch hydrolysis, it is a measure of the extent to which degradation has progressed, and can be measured by the Wilster-Schudel method. Note that the DE value of sugar alcohols cannot be measured because they are reduced, so the DE value of sugar alcohols is represented by the DE value of the starch hydrolysate before reduction.

[0016] The content of the starch hydrolysate in the binding composition for minced meat dough of the present invention is not particularly limited, but is preferably 0.02 to 25 parts by mass, more preferably 0.05 to 15 parts by mass, even more preferably 0.2 to 8 parts by mass, even more preferably 0.5 to 6 parts by mass, and most preferably 0.7 to 3 parts by mass, per part by mass of dried soybean pulp powder. Within these ranges, the cohesion of the minced meat dough is further improved compared to when dried soybean pulp powder or the starch hydrolysate is used alone, and the processed minced meat food after cooking is further improved in softness and juiciness, resulting in a higher yield. The starch hydrolysate may be in any form, such as solid, powder, or liquid, but is preferably in powder form when premixed with dried soybean pulp powder.

[0017] The wheat flour used in the present invention is not particularly limited, and may be wheat flour obtained by milling commonly available wheat (hexaploid wheat such as common wheat, or tetraploid wheat such as durum wheat), or may be commercially available wheat flour (soft flour, all-purpose flour, semi-hard flour, hard flour, whole wheat flour, etc.).

[0018] If the wheat flour is wheat flour (GA-SX wheat flour) obtained by milling harvested wheat that does not lack the enzyme activity of GBSSI-A1, lacks the enzyme activity of GBSSI-B1 and GBSSI-D1, and lacks the enzyme activity of any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1, then, from the viewpoint of further improving the effects of the present invention, it is preferable that the wheat flour consists of GA-SX wheat flour or a wheat flour composition consisting of GA-SX wheat flour and wheat flour other than GA-SX wheat flour. GA-SX wheat flour includes the following wheat flours, which are a combination of two types of SSIIa lacking enzyme activity, and of these, GA-SA wheat flour is preferred. GA-SA flour: flour obtained by milling a harvest of wheat that is not deficient in the enzymatic activity of GBSSI-A1, but is deficient in the enzymatic activities of GBSSI-B1 and GBSSI-D1, and is not deficient in the enzymatic activity of SSIIa-A1, but is deficient in the enzymatic activities of SSIIa-B1 and SSIIa-D1; GA-SB flour: flour obtained by milling a harvest of wheat that is not deficient in the enzymatic activity of GBSSI-A1, is deficient in the enzymatic activities of GBSSI-B1 and GBSSI-D1, and is not deficient in the enzymatic activity of SSIIa-B1, but is deficient in the enzymatic activities of SSIIa-A1 and SSIIa-D1; GA-SD flour: Flour obtained by milling harvested wheat that is not deficient in GBSSI-A1 enzyme activity, is deficient in GBSSI-B1 and GBSSI-D1 enzyme activity, is not deficient in SSIIa-D1 enzyme activity, and is deficient in SSIIa-A1 and SSIIa-B1 enzyme activity. GA-SX wheat flour can be produced according to known methods, for example, the method described in JP 2013-188206 A.

[0019] The content of wheat flour in the binding composition for minced meat dough of the present invention is not particularly limited, but is preferably 0.01 parts by weight or more, preferably 0.04 parts by weight or more, more preferably 0.07 parts by weight or more, even more preferably 0.2 parts by weight or more, and even more preferably 0.5 parts by weight or more, per part by weight of dried soy pulp powder. Within this range, the cohesion of the minced meat dough is further improved compared to when dry soy pulp powder or wheat flour is used alone, and the softness and juiciness of the processed minced meat food after cooking are further improved, resulting in a higher yield. While there is no particular upper limit, the wheat flour content is preferably 50 parts by weight or less, more preferably 20 parts by weight or less, even more preferably 15 parts by weight or less, even more preferably 7 parts by weight or less, and most preferably 3 parts by weight or less, per part by weight of dried soy pulp powder, since an excessive amount of wheat flour in the minced meat dough can deteriorate the texture of the meat.

[0020] The minced meat dough binder composition of the present invention may contain other ingredients as long as the effects of the present invention are not impaired. Such other ingredients include cereal flours other than wheat flour, such as barley flour, rye flour, rice flour, buckwheat flour, corn flour, and soy flour; inorganic salts such as salt; sugars such as sucrose, maltose, sorbitol, trehalose, and glucose; spices and powders thereof, such as white pepper, black pepper, garlic, nutmeg, rosemary, sage, oregano, and allspice; nuts and seeds, such as flaxseed, peanuts, almonds, wolfberries, sesame seeds, and walnuts, and powders thereof. Powdered tubers or tuberous roots such as potatoes, sweet potatoes, yams, and carrots; Dried powdered vegetables such as kale, spinach, cabbage, and Chinese cabbage; Umami seasonings such as monosodium glutamate and monosodium inosinate; Powdered egg ingredients such as powdered egg yolk, egg white, and whole eggs, and other egg-derived ingredients; Powdered milk ingredients such as milk powder, skim milk powder, and soy milk powder; Proteins such as soy protein, wheat protein, and pea protein; Ascorbic acid water-soluble dietary fiber such as polydextrose, barley β-glucan, and resistant dextrin; antioxidants such as tocopherol, propyl gallate, chlorogenic acid, and catechin; coloring agents such as β-carotene, caramel, and red koji pigment; extract powders such as consomme, bouillon, bonito stock, and yeast extract; powdered fermented seasonings such as powdered soy sauce; enzymes such as amylase, protease, cellulase, lipase, and transglutaminase; thickening polysaccharides such as inulin, carrageenan, gellan gum, xanthan gum, sodium alginate, pectin, curdlan, and cellulose derivatives; excipients such as lactose and mannitol; flavorings; and oligosaccharides. One or more of these may be appropriately selected and used. Other ingredients such as flours, starches, nuts and seeds may be optionally subjected to treatment such as dry heat treatment, moist heat treatment, enzyme treatment or the like.

[0021] The form of the binder composition for minced meat dough is not particularly limited, and may be in the form of powder, fine particles, or granules. From the viewpoints of ease of mixing with minced meat and the state of dispersion in the minced meat dough, the binder composition is preferably in the form of powder.

[0022] The minced meat dough of the present invention comprises the minced meat dough binding composition of the present invention and minced meat. In the present invention, ground meat is obtained by mincing a block of meat using a meat chopper (mincer). Examples of meat include mammals such as beef, pork, horse, sheep, goat, rabbit, boar, and deer; birds such as chicken, quail, duck, goose, wild goat, turkey, and ostrich; fish such as tuna, salmon, cod, sea bream, swordfish, sardine, mackerel, horse mackerel, saury, eel, carp, and crucian carp; marine mammals such as whales, dolphins, seals, and walruses; reptiles such as crocodiles, turtles, and snakes; amphibians such as frogs and salamanders; mollusks such as octopus and squid; shellfish such as scallops, clams, and hard clams; and crustaceans such as spiny lobster and prawn. These meats may be used alone or in combination, but beef, pork, and chicken are preferred. There are no particular limitations on the part of the meat used, and examples thereof include beef sirloin, fillet, loin, belly, rib roast, rump, etc., pork loin, fillet, belly, thigh, etc., and chicken breast, thigh, chicken fillet, etc. There are also no particular limitations on the grinding method, and coarse grinding, fine grinding, etc. can be appropriately selected depending on the type of ground meat processed food to be produced and the preference. The minced meat dough of the present invention can further contain any ingredients, such as onion, breadcrumbs, whole eggs, milk, nutmeg, black pepper, etc., depending on the desired minced meat processed food, and can be obtained by mixing these ingredients.

[0023] The content of the binding composition in the minced meat dough of the present invention is preferably 41 parts by weight or less, more preferably 25 parts by weight or less, even more preferably 15 parts by weight or less, even more preferably 7 parts by weight or less, and most preferably 4 parts by weight or less, relative to 100 parts by weight of minced meat, and is also preferably 0.005 parts by weight or more, more preferably 0.05 parts by weight or more, even more preferably 0.2 parts by weight or more, even more preferably 0.4 parts by weight or more, and most preferably 0.7 parts by weight or more. Within this range, the cohesion of the minced meat dough is improved, the softness and juiciness of the minced meat processed food after cooking are improved, and the yield is also increased. Furthermore, from the viewpoint of the meat texture of the minced meat processed food, the total amount of the composition is preferably 45 parts by weight or less, more preferably 30 parts by weight or less, even more preferably 20 parts by weight or less, even more preferably 10 parts by weight or less, and most preferably 5 parts by weight or less, relative to 100 parts by weight of minced meat.

[0024] The method for producing a minced meat processed food of the present invention includes a step of preparing a minced meat dough. In this step, the minced meat alone may be kneaded in advance, and then other ingredients including the binding composition for the minced meat dough (such as fried onions, breadcrumbs, whole eggs, milk, various seasonings, and various spices) may be mixed in, or the minced meat and the binding composition for the minced meat dough may be kneaded together, and then other ingredients may be mixed in, or the minced meat and other ingredients may be kneaded together, and then the binding composition for the minced meat dough may be mixed in, or all ingredients including the minced meat and the binding composition for the minced meat dough may be mixed in, and this can be selected appropriately according to the type and preference of the desired minced meat processed food.

[0025] In the method for producing a processed minced meat food of the present invention, the amount of the binding composition for the minced meat dough is not particularly limited, but from the viewpoint of the moldability and shape retention of the minced meat dough, the total amount of the composition is preferably 45 parts by mass or less, more preferably 30 parts by mass or less, even more preferably 20 parts by mass or less, even more preferably 10 parts by mass or less, and most preferably 5 parts by mass or less, per 100 parts by mass of minced meat. Also, from the viewpoint of the effect of the binding composition for the minced meat dough of the present invention, the amount of dried soybean pulp powder contained in the binding composition for the minced meat dough is preferably 41 parts by mass or less, more preferably 25 parts by mass or less, even more preferably 15 parts by mass or less, even more preferably 7 parts by mass or less, most preferably 4 parts by mass or less, and also preferably 0.005 parts by mass or more, more preferably 0.05 parts by mass or more, even more preferably 0.2 parts by mass or more, even more preferably 0.4 parts by mass or more, and most preferably 0.7 parts by mass or more.

[0026] The method for producing a minced meat processed food of the present invention includes a step of shaping a minced meat dough. The shape to be formed and the amount of minced meat dough used for shaping can be adjusted appropriately depending on the type of minced meat processed food desired and the preference. For example, when producing a hamburger steak, 100 to 300 g of minced meat dough is shaped into a round or oval shape. For meatballs, 10 to 80 g of minced meat dough is shaped into an approximately spherical shape.

[0027] The method for producing a processed minced meat food of the present invention includes a step of heating the formed minced meat dough. Heating methods include frying (deep-frying), frying pan heating, oven heating, direct flame heating, smoking, steam heating, steam convection heating, superheated steam heating, stewing, microwave heating, and combinations thereof, and can be selected appropriately depending on the type of minced meat processed food desired and the customer's preferences. For example, hamburger steaks can be heated in a frying pan and then oven-heated, or can be finished by frying alone. Meatballs can be heated in a frying pan and then stewed in a sauce, or can be finished by frying alone. Heating conditions, such as the heating temperature and the rate and amount of steam supply, can also be selected and adjusted appropriately.

[0028] The processed minced meat food in the present invention is a product obtained by mixing minced meat with any other ingredients, forming a dough, and then heating it. Examples of such processed minced meat foods include hamburger steak, meatballs, minced meat cutlets, gyoza, shumai, sausages, meat buns, and cabbage rolls.

[0029] The minced meat dough, pre-formed minced meat dough, or processed minced meat food of the present invention can be stored frozen. For example, pre-formed hamburger steak dough or fresh gyoza wrapped in noodle wrappers can be quickly frozen at −40° C. and then stored frozen, and can be heated while still frozen or after thawing. [Example]

[0030] EXAMPLES The present invention will be described in detail below with reference to examples, but the present invention is not limited to the following examples.

[0031] <Production Example 1: Production of dried soy pulp powder> Raw okara (1 kg, moisture content 81% by mass) was dried in a heated dryer set at 95°C to obtain dried okara. The operating conditions of the pin mill were adjusted to obtain the dried okara powder shown in the analysis table below. The median diameter of the dried okara powder was measured wet using a Microtrac MT3000. The median diameter is based on volume. The moisture content of the dried okara powder was determined by spreading the dried okara powder of each sample number thinly on a glass petri dish, drying it for 12 hours in a dry heat dryer at an internal temperature of 121°C, and calculating the mass ratio before and after drying ((mass before drying - mass after drying) / mass before drying x 100).

[0032] (Analysis Table) Median diameter and moisture content of dried okara powder TIFF2026013103000001.tif33169

[0033] <Production Example 2: Production of hamburger steak> (1) To 100 parts by mass of ground beef (beef:pork = 7:3), 1.0 part by mass of salt, 0.05 part by mass of white pepper powder, 0.5 part by mass of nutmeg powder, 3.0 parts by mass of dried soybean pulp powder (sample number iv: median diameter 60 μm, moisture content 7% by mass), 20.0 parts by mass of fried onion, and 25.0 parts by mass of liquid egg were added and mixed in a mixer to prepare a ground meat dough for hamburger steaks. (2) Hamburger steaks were prepared by taking 100 g of ground meat dough per steak and forming it into a round shape. The dough was baked in an oven at 220°C for 10 minutes to obtain hamburger steaks.

[0034] <Evaluation Example 1: Sensory evaluation of hamburger steak meat quality> The hamburger steak obtained in Production Example 2 was subjected to a sensory evaluation by 10 experienced panelists according to the criteria in the following Evaluation Table 1, and an average score was calculated. The hamburger steak not containing dried soybean pulp powder (Reference Example 1) was set as the standard (3 points).

[0035] (Sensory evaluation table) TIFF2026013103000002.tif34151 TIFF2026013103000003.tif39151 TIFF2026013103000004.tif39151

[0036] <Evaluation Example 2: Hamburger steak yield evaluation> The yield was evaluated as the ratio of the mass of the hamburger steak after baking to the mass of the ground meat dough for the hamburger steak before baking (mass of hamburger steak after baking / mass of ground meat dough for the hamburger steak before baking×100).

[0037] <Test Example 1: Examination of the blending amount of dried soy pulp> Hamburg steaks were produced according to Production Example 1, except that the amount of dried soybean pulp powder (sample number iv: median diameter 60 μm, moisture content 7% by mass) shown in Table 1 was used, and evaluated according to Evaluation Examples 1 and 2. In Reference Example 2, raw soybean pulp (moisture content 81% by mass) was used instead of the dried soybean pulp powder. As a result, in Examples 1 to 5, the cohesion of the ground meat dough for hamburger steaks, the tenderness and juiciness of the hamburger steaks after baking, and the yield were improved depending on the amount of dried soy pulp powder. This was thought to be because the dried soy pulp powder prevented the scattering and leakage of meat juice, moisture, fat, etc. during heating, and the meat juice, moisture, fat, etc. were retained in the ground meat dough for hamburger steaks. In Examples 6 to 8, which used 5.0 parts by mass or more of dried soy pulp powder, the hamburger steaks were slightly inferior to Example 5, but still sufficiently good. In Examples 9 and 10, which used 30 parts by mass or more of dried soy pulp, the improvement effect of the dried soy pulp powder was only slightly noticeable.

[0038] [Table 1] TIFF2026013103000006.tif61170

[0039] <Test Example 2: Investigation of median diameter and moisture content of dried soy pulp> Hamburg steaks were produced in the same manner as in Example 4 except that dried soybean pulp powder having the median diameter and moisture content shown in Table 2 was used, and evaluated according to Evaluation Examples 1 and 2. As a result, an improving effect was observed regardless of the median diameter of the dried soy pulp powder, and the effect was particularly excellent in Examples 4, 13 to 16, which had a median diameter of 60 to 100 μm. Furthermore, the evaluation scores of Examples 4, 13, and 14 showed that the moisture content of the dried soy pulp powder did not have any particular effect.

[0040] [Table 2] *The amount of dried okara powder is 1 part by mass per 100 masses of ground beef.

[0041] <Test Example 3: Examination of the addition of starch hydrolysates> Hamburg steaks were produced in the same manner as in Example 4, except that dried soybean pulp powder (sample number iv: median diameter 60 μm, moisture content 7% by mass), dextrin (manufactured by Sanwa Starch Co., Ltd., DE value 22 to 26, derived from tapioca), and maltodextrin (manufactured by Sanwa Starch Co., Ltd., DE value 11 to 13, derived from cornstarch) in the amounts shown in Table 3 were used, and the meat quality and yield of the hamburg steaks were evaluated according to Evaluation Examples 1 and 2. By adding starch hydrolysates to ground meat and kneading the mixture, the consistency of the ground meat dough for hamburger steaks, the softness and juiciness of the hamburger steaks after baking were further improved, and the yield was also increased. This was particularly true for Example 20, which used 1 part by mass of dextrin per 1 part by mass of dried soybean pulp powder. Furthermore, the evaluation scores for Example 24, which used maltodextrin, and Example 20, which used dextrin, were almost the same, demonstrating that the improvement effect can be obtained regardless of the type of starch hydrolysate. Comparing Reference Example 3 with Example 20, it was confirmed that the combined use of dried soy pulp powder and dextrin resulted in improved cohesion of the ground meat dough for hamburger steaks, improved texture of the baked hamburger steaks, and improved yield compared to when either was used alone. [Table 3]

[0042] <Test Example 4: Examination of wheat flour addition> As shown in Table 4, hamburgers were produced according to Production Example 1, except that dried okara powder (sample number iv: median diameter 60 μm, moisture content 7% by mass), GA-SA wheat flour or soft flour (Diamond: Nippun Co., Ltd.) was added, and the meat quality and yield of the hamburgers were evaluated according to Evaluation Examples 1 and 2. As a result, the combined use of dried soy pulp powder and wheat flour showed a better improvement effect than when they were used alone. In particular, the improvement effect was even better when GA-SA wheat flour was used than when standard wheat flour (soft flour) was used. In Examples 26 to 29, in which 1 part by mass or more of GA-SA wheat flour was used per 1 part by mass of dried soy pulp powder, the yield increased depending on the amount, but the improvement effects on the cohesion of the ground meat dough for hamburger steaks and the texture of the baked hamburger steaks were almost the same.

[0043] [Table 4]

[0044] <Production Example 3: Production of gyoza> (1) To 100 parts by mass of minced pork, 3 parts by mass of dried soy pulp powder (sample number iv: median diameter 60 μm, moisture content 7% by mass), 80 parts by mass of coarsely chopped cabbage, 5 parts by mass of grated garlic, 5 parts by mass of grated ginger, 1.5 parts by mass of salt, and 3 parts by mass of sesame oil were added, and the mixture was mixed in a mixer to prepare a minced meat dough for dumplings. (2) 20 g of minced meat dough for gyoza was wrapped in gyoza skin to make fresh gyoza, which were then frozen and stored. (3) Add 1 tablespoon of salad oil to a heated frying pan, arrange 6 frozen raw gyoza in 3 rows, add 100cc of water, and heat over high heat for 6 minutes to obtain fried gyoza.

[0045] <Evaluation Example 3: Sensory evaluation of gyoza meat quality and gyoza skin texture> The pan-fried gyoza obtained in Production Example 3 were subjected to a sensory evaluation by 10 experienced panelists according to the following Evaluation Table 3, and an average score was calculated. Note that the pan-fried gyoza that did not use dried soy pulp powder was given a score of 3 (Reference Example 6).

[0046] (Evaluation Table 3) TIFF2026013103000010.tif39151 TIFF2026013103000011.tif39151

[0047] <Evaluation Example 4: Yield evaluation of gyoza> The yield was evaluated as the ratio of the mass of the fried dumplings after baking to the mass of the frozen raw dumplings before baking (mass of fried dumplings after baking / mass of frozen raw dumplings before baking x 100).

[0048] <Test Example 5: Examination of the effect on the texture of the meat and skin of gyoza (wrapped and baked)> Pan-fried gyoza were produced in the same manner as in Production Example 3, except that the amount of dried soybean pulp powder (sample number iv: median diameter 60 μm, moisture content 7% by mass) shown in Table 5 was used, and evaluated in accordance with Evaluation Examples 3 and 4. The results showed that the use of dried soy pulp powder improved the juiciness of the gyoza filling (cooked minced meat dough) and increased the yield of pan-fried gyoza, depending on the amount used. Furthermore, there was little moisture transfer to the gyoza wrapper, resulting in a dry, pleasant texture. These results confirmed that adding 0.1 mass parts or more of dried okara powder to 100 mass parts of meat improves the juiciness of the dumplings, inhibits moisture transfer to the skin, and improves yield.

[0049] [Table 5]

Claims

1. A composition for binding minced meat dough containing dried soybean pulp powder.

2. The composition according to claim 1, wherein the dried soybean pulp powder has a median diameter of 15 to 320 μm.

3. The composition according to claim 1, wherein the moisture content of the dried soy pulp powder is 15% by mass or less.

4. The composition according to claim 1, further comprising a starch hydrolysate and / or wheat flour.

5. The composition according to claim 4, wherein the content of the starch hydrolysate is 0.02 to 25 parts by mass per 1 part by mass of the dried soybean pulp powder contained in the composition.

6. The composition according to claim 4, wherein the content of wheat flour is 0.01 to 50 parts by mass per 1 part by mass of the dried soy pulp powder.

7. The composition of claim 4, wherein the wheat flour is GA-SX wheat flour.

8. A minced meat dough comprising minced meat and the composition according to any one of claims 1 to 7, wherein the minced meat dough contains 0.005 to 41 parts by mass of the composition as dried soybean pulp powder per 100 parts by mass of the minced meat.

9. A method for producing a processed minced meat food, comprising the steps of: mixing minced meat with the composition according to any one of claims 1 to 7 to prepare a minced meat dough; shaping the prepared minced meat dough; and heating the shaped minced meat dough.

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