Method for producing meat-like dried food

Abstract

To provide a method for producing a seasoned meat-like dry food that can be stored over a long term and comprises a vegetable protein as a main ingredient.SOLUTION: A method for producing a meat-like dry food comprises a step (S1) for preparing a meat-like granular material mainly composed of a vegetable protein, a seasoning step (S2) for seasoning the granular material with a seasoning, and a drying step (S4) for drying the seasoned granular material. Preferably, a rolling step (S3) is further included between the seasoning step and the drying step, the rolling step designed to roll the granular material.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a method for producing a seasoned meat-like dried food mainly composed of vegetable protein.

Background Art

[0002] Meat-like foods mainly made from vegetable proteins such as soy protein are known. For example, Patent Document 1 describes producing a meat-like protein food having a strong fibrous texture and a meat-like texture by using vegetable protein as the main raw material and performing extrusion cooking treatment using a twin-screw extruder. Also, Patent Document 2 describes a tissue-like vegetable protein material that can be used as a substitute for thinly sliced meat and has an appearance and texture similar to thinly sliced meat. These meat-like protein foods and tissue-like vegetable protein materials are seasoned with various seasonings according to the intended use (secondary seasoning) and used in cooking.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0004] However, although many conventional meat-like foods mainly made from vegetable protein are used after being seasoned as cooking ingredients, there has been no such seasoned food that can be stored for a long time. For example, there has been no meat-like food mainly made from vegetable protein that can be used as an ingredient for instant noodles.

[0005] The present invention has been made in consideration of the above, and an object thereof is to provide a method for producing a seasoned meat-like dried food that can be stored for a long time using vegetable protein.

Means for Solving the Problem

[0006] The method for producing a meat-like dried food of the present invention includes a step of preparing granular substances of a meat-like product mainly made of vegetable protein, a seasoning step of impregnating the granular substances with seasonings, and a drying step of drying the seasoned granular substances. Here, the meat-like product refers to a product whose appearance, taste, and texture are similar to those of animal meat. By this method, a seasoned meat-like dried food mainly composed of vegetable protein that can be stored for a long time can be produced.

[0007] Preferably, the method for producing the meat-like dried food further includes a rolling step of rolling the granular substances between the seasoning step and the drying step.

[0008] Preferably, the drying step is a freeze-drying step.

[0009] Preferably, the meat-like dried food is intended to be eaten after being rehydrated. More preferably, the meat-like dried food is used as an ingredient of a food to be eaten after being rehydrated.

Advantages of the Invention

[0010] According to the method for producing a meat-like dried food of the present invention, a seasoned meat-like dried food that can be stored for a long time can be produced using vegetable protein.

Brief Description of the Drawings

[0011]

Figure 1

Embodiments for Carrying Out the Invention

[0012] An embodiment of the method for producing a meat-like dried food of the present invention will be described along the process flow of FIG. 1. In the following, when referring to the texture, flavor, etc. of the meat-like dried food, it means the texture, flavor, etc. when eating the meat-like dried food restored by rehydration or the like.

[0013] (S1) First, prepare granular meat-like substances (hereinafter sometimes simply referred to as "granular substances") mainly made from vegetable proteins.

[0014] Vegetable proteins are proteins derived from plants, and their raw materials are not particularly limited. Examples of vegetable proteins include proteins derived from beans such as soybeans, green peas, and azuki beans, and cereals such as wheat, corn, and rice. Vegetable proteins are preferably mainly made from soybean seeds or their defatted products. This is because a gel with strong elasticity can be formed by heating. The proportion of vegetable protein in the granular substance is more than other components, and in the anhydrous state, it is preferably 40% by mass or more, more preferably 60% by mass or more, and even more preferably 80% by mass or more.

[0015] The granular substance may contain raw materials other than vegetable proteins for improving texture and flavoring. Examples of raw materials other than vegetable proteins include edible oils and fats, salt, starch, emulsifiers, antioxidants, coloring agents, flavors, and seasonings. The granular substance preferably does not contain animal proteins.

[0016] Prepare the granular substance manufactured by extrusion cooking using a single-screw or twin-screw or more extruder, preferably a twin-screw or more extruder. This is because a meat-like dried food with a strong fibrous structure and a texture similar to meat can be obtained by using a twin-screw or more extruder.

[0017] The shape of the granular substance is not particularly limited, and includes not only granular shapes but also those formed into flakes, for example. The size of the granular substance is preferably large enough so that a meat-like elastic texture can be felt in the meat-like dried food. The granular substance preferably has a weight ratio of not passing through a sieve with a nominal mesh size of 2.8 mm, more preferably not passing through a sieve with a nominal mesh size of 4 mm, and even more preferably not passing through a sieve with a nominal mesh size of 5.6 mm of 80% or more. On the other hand, if the granular substance is too large, the difference in flavor between the meat-like dried food and the original meat will become prominent, so it is preferable to use a granular substance that passes through a sieve with a nominal mesh size of 63 mm.

[0018] There are various commercially available meat-like granular substances made mainly from vegetable proteins, differing in the types, shapes, sizes, etc. of the main raw materials and additives. Therefore, an appropriate one can be selected and prepared according to the intended use.

[0019] (S2) Season the granular substance with seasonings.

[0020] Preferably, the granular substance is seasoned by impregnating it with seasonings. For example, the granular substance can be impregnated with seasonings by immersing it in a seasoning liquid. Also, since granular vegetable proteins with fibrous tissues have the property that the seasoning liquid easily penetrates, the granular substance can also be impregnated with seasonings by spraying the seasoning liquid on the surface of the granular substance.

[0021] Specifically, for example, according to the intended use, various seasonings are dissolved in water, placed in a pot or the like, and heated while the granular substance is put into it to impregnate the granular substance with seasonings. The granular substance is preferably seasoned to a relatively strong taste. This is to eliminate the odor peculiar to vegetable proteins, as there are quite a few people who dislike the odor of vegetable proteins. From this point, when all of the seasoning liquid is impregnated into the granular substance, the BRIX value of the seasoning liquid is preferably 10 or more. On the other hand, when all of the seasoning liquid is impregnated into the granular substance, the BRIX value of the seasoning liquid is preferably 70 or less. This is because if the BRIX value is greater than this, the seasoning will be too strong.

[0022] Also, in this seasoning step (S2), animal fats and oils may be incorporated into the granular substance impregnated with seasonings for flavoring. Specific examples of the formulation of seasonings and the procedure for seasoning will be described later in the examples.

[0023] Also, in this seasoning step (S2), by using a coloring agent together with the seasonings, a color tone similar to the target meat can be given to the meat-like dried food.

[0024] (S3) Roll the seasoned granular substance. For example, the granular substance is rolled by pressing it with a roll or plate heated to a high temperature.

[0025] The rolling process can be omitted. However, by rolling the granular material while heating it, a more elastic and meat-like texture can be obtained when chewing the meat-like dried food. Also, granular vegetable proteins with strong fibrous tissues have the problem that the seasoning liquid easily penetrates while it is easy to lose flavor when eaten. However, by rolling the granular material while heating it, the seasoning on the surface of the granular material becomes hard, and flavor loss is suppressed when eating the meat-like dried food.

[0026] The temperature and pressure of the rolling process can be determined according to the desired texture and the like. The temperature of the rolling process is, for example, 100°C or higher, preferably 150°C or higher. If the temperature of the rolling process is too low, the granular material will return to its original shape when the pressing is released, and sufficient elasticity improvement and flavor loss suppression effects cannot be obtained. Also, a preferable flavor can be felt during eating when the surface of the granular material is moderately charred. On the other hand, the temperature of the rolling process is preferably 300°C or lower. This is because if the temperature is too high, the surface of the granular material will be charred to the extent that an unfavorable flavor is felt during eating.

[0027] To obtain the desired effect by rolling, the pressing force of the rolling process preferably reduces the thickness of the granular material to 80% or less of that before rolling, or presses with a force of 50 N or more per granular material. Usually, the granular material is rolled flat so that the thickness of the granular material becomes 80% or less, preferably 60% or less of that before rolling. When it is difficult to roll to a thickness of 80% or less, for example, when the density of the tissue of the granular material is particularly high or when rolling is performed with the outer periphery of the granular material restricted (such as putting the granular material in a mold and rolling), a force of preferably 50 N, more preferably 100 N or more is applied to each granular material for rolling. Even if the change in the thickness of the granular material is small, a sufficiently large force is applied to densify the tissue of the granular material to obtain the desired effect. On the other hand, the upper limit of the pressing force is not particularly limited, but due to limitations of the equipment used for rolling and the like, the pressing force is preferably a force that reduces the thickness of the granular material to 20% of that before rolling or less and is a force of 10,000 N or less per granular material. The time of the rolling process can be, for example, 5 seconds to 1 minute.

[0028] (S4) Dry the granular material.

[0029] The method for drying the granular material is not particularly limited and can be carried out by various known methods. For example, it can be carried out by methods such as freeze-drying, hot-air drying, and microwave drying. The drying treatment can be carried out under known conditions. For example, in hot-air drying, drying can be carried out using hot air at 80 to 120 °C. The granular material is dried so that the moisture content after drying is preferably 10% by mass or less. This is to enable long-term storage of the meat-like dried food.

[0030] The granular material is preferably dried by freeze-drying. In freeze-drying, since a high temperature is not applied to the food, the aroma and flavor contained in the seasoned granular material are not impaired, and the plant-based protein odor is not prominent. The method of freeze-drying is, for example, putting the granular material in a tray or the like, performing heat sterilization, pre-freezing in a freezer with a storage temperature of -20 to -30 °C, and freeze-drying with a vacuum freeze-dryer. Thereby, the moisture, alcohol content, and volatile components in the material are removed.

[0031] The completed meat-like dried food can be eaten as it is. For example, the meat-like dried food can be made into a jerky-like snack food.

[0032] Alternatively, the completed meat-like dried food can be restored by soaking in hot water and then eaten. Also, the meat-like dried food can be used as an ingredient of a food to be eaten after soaking in hot water. For example, the meat-like dried food can be used as an ingredient of instant foods such as ramen, soup, and yakisoba.

[0033] By the method for producing the meat-like dried food of the present embodiment, various dried foods of animal meat-like can be produced. Here, an animal refers to a group of organisms opposed to plants. Animal meat includes the meat of various mammals such as livestock such as cows, pigs, horses, sheep, and goats, wild animals such as boars and deer, and marine mammals such as whales; reptiles such as crocodiles and turtles; amphibians such as frogs; poultry such as chickens and wild birds; and the meat of fish and shellfish such as fish and shrimps.

Examples

[0034] The manufacturing method of the meat-like dried food of the present embodiment will be described in more detail by way of examples.

[0035] The pork-flavored dried foods of Example 1 and Example 2 were manufactured by the following method. A seasoning liquid shown in Table 1 was prepared for 1000 parts by weight of meat-like granular substances (granular vegetable protein, Fuji Oil Co., Ltd., New Fujinic). The BRIX value of the seasoning liquid was about 30. The seasoning liquid was put into a pot and warmed to 85°C, the granular substances were put into the seasoning liquid and stirred for 5 minutes, all of the seasoning liquid was absorbed by the granular substances, and the granular substances were seasoned. The seasoned granular substances were rolled in Example 2. The rolling process was carried out by sandwiching about 10 granular substances with a fluororesin film and pressing an iron heated to about 190°C with a force of about 1000 N for about 15 seconds. The thickness of the granular substances was reduced to about 1 / 2 by the rolling process. In Example 1, the seasoned granular substances, and in Example 2, the seasoned and rolled granular substances were filled into trays and heat-sterilized with steam at 75°C for 20 minutes. The trays were put into a freezer with an internal temperature of -25°C and pre-frozen overnight, and then vacuum-dried for 22 hours.

[0036]

Table 1

[0037] When the pork-flavored dried foods of Example 1 and Example 2 were returned with hot water and eaten, the odor peculiar to vegetable protein was suppressed in both foods. In Example 2, the elasticity when chewed was strong, and a texture closer to that of pork was obtained. Also, in Example 2, it was confirmed that the pork-like flavor continued for a long time even when chewing continuously, and the loss of flavor was suppressed.

[0038] The following method was used to produce the beef - flavored dried foods of Example 3 and Example 4. For 1000 parts by weight of meat - like granular substances (flake - shaped vegetable protein, Fuji Oil Co., Ltd., Apex), the seasoning liquid shown in Table 2 was prepared. The BRIX value of the seasoning liquid was about 30. The seasoning liquid was put into a pot and warmed to 85°C, the granular substances were put into the seasoning liquid and stirred for 5 minutes. After all the seasoning liquid was absorbed by the granular substances, the oil shown in Table 2 was put into the pot and mixed with the granular substances. In Example 4, the seasoned granular substances were rolled in the same method as in Example 2. The thickness of the granular substances was reduced to about 2 / 3 by the rolling process. In Example 3, the seasoned granular substances, and in Example 4, the seasoned and rolled granular substances were filled into trays and heat - sterilized with steam at 75°C for 20 minutes, in the same manner as in Example 1 and Example 2 hereafter. The trays were put into a freezer with an internal temperature of - 25°C and pre - frozen overnight, and then vacuum - dried for 22 hours.

[0039]

Table 2

[0040] When the beef - flavored dried foods of Example 3 and Example 4 were reconstituted with hot water and eaten, in both foods, the odor peculiar to vegetable protein was less, and a strong beef - like rich fat flavor was felt. In Example 4, the elasticity when chewed was strong, and a texture closer to beef was obtained. Also, in Example 4, it was confirmed that the beef - like flavor continued for a long time even when chewing continuously, and the loss of flavor was suppressed.

[0041] Note that the present invention is not limited to the above - described embodiments, and various other embodiments are possible within the scope of the technical idea of the invention.

Claims

1. A step of preparing granular meat-like substances mainly made of vegetable protein; A seasoning step of seasoning the granular substances with seasonings; A rolling step of rolling the seasoned granular substances at a temperature of 100°C or higher and 300°C or lower; A drying step of drying the rolled granular substances; A method for producing a dried meat-like food having the above steps.

2. The step of preparing the granular meat-like substances is carried out by extrusion cooking using an extruder. The method for producing a dried meat-like food according to Claim 1.

3. The drying step is a freeze-drying step. The method for producing a dried meat-like food according to Claim 1 or 2.

4. The dried meat-like food is intended to be eaten after rehydration. The method for producing a dried meat-like food according to any one of Claims 1 to 3.

5. The dried meat-like food is used as an ingredient of a food to be eaten after rehydration. The method for producing a dried meat-like food according to Claim 4.

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