Processed meat foods and their manufacturing methods

Abstract

The purpose of the present invention is to provide a meat processed food that has excellent juiciness and a chewy texture.　A meat processed food that has excellent juiciness and a chewy texture can be obtained by using a porous protein material with specific properties as a raw material.

Description

[Technical Field]

[0001] The present invention relates to a processed meat food using a porous protein material and a method for producing the same. [Background technology]

[0002] Processed meat foods made from ground meat, such as hamburgers, meatballs, and meatballs, are sterilized by high temperatures, such as baking, and then the moisture and fats in the dough are lost through dripping during secondary cooking before being eaten by the consumer, resulting in a dry texture that lacks juiciness. Furthermore, shrinkage during baking reduces the volume, resulting in poor appearance and yield, and significant deterioration in quality in terms of texture and flavor.

[0003] To solve these problems, various studies using protein ingredients have been conducted. Disclosed are a technique in which powdered soy protein is sprinkled on ground meat (Patent Document 1), a technique relating to a composition for ground meat or ground meat-like processed foods in which solid oils and fats are dispersed in a paste based on vegetable protein material and water (Patent Document 2), and a technique relating to a ground meat processed food in which a protein solution is coated on the surface of the ground meat processed food and then heated (Patent Document 3). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 8-056615 [Patent Document 2] Japanese Patent Application Laid-Open No. 2011-139684 [Patent Document 3] Japanese Patent Application Laid-Open No. 2008-104367 [Patent Document 4] Special Publication No. 54-23971 Summary of the Invention [Problem to be solved by the invention]

[0005] The techniques of Patent Documents 1 to 3 do not necessarily provide a fully satisfactory chewiness and juiciness of processed meat foods, and further improvements are desired. The present invention aims to provide a processed meat food that is juicy and chewy. [Means for solving the problem]

[0006] As a result of extensive research into solving the above problems, the inventors discovered that by using a porous protein material with specific properties as a raw material, it is possible to obtain processed meat foods that are juicy and chewy, and thus completed the present invention.

[0007] That is, the present invention provides: (1) A porous protein material containing a powdered vegetable protein material and having the following characteristics A to E, and a meat processed food containing meat, A. Protein content is 50% or more by dry weight, B.NSI is 50 or less, C. Bulk density is 0.2 g / cm 3 below, D. Water absorption ratio is 7.5 times or more by weight, E. Oil absorption rate is 2 times or more by weight, (2) Requirements A, D, and E of the porous protein material are: A. Protein content is 75% or more by dry weight, D. Water absorption rate is 9 times or more by weight, and E. Oil absorption rate is 3 times or more by weight, The processed meat food according to (1), (3) The requirement B for the porous protein material is: B.NSI is 40 or less, The processed meat food according to (1), (4) The requirement B for the porous protein material is: B.NSI is 40 or less, (2) The processed meat food according to (2), (5) A method for producing a processed meat food, which comprises adding 0.1 to 5% by weight of a porous protein material containing meat and a powdered vegetable protein material and having the following characteristics A to E to the meat, kneading and molding the mixture, and heating the mixture. A. Protein content is 50% or more by dry weight, B.NSI is 50 or less, C. Bulk density is 0.2 g / cm 3 below, D. Water absorption ratio is 7.5 times or more by weight, E. Oil absorption rate is 2 times or more by weight, (6) The requirements A, D, and E of the porous protein material are: A. Protein content is 75% or more by dry weight, D. Water absorption rate is 9 times or more by weight, and E. Oil absorption rate is 3 times or more by weight, (5) The method for producing a processed meat food according to (5), (7) The requirement B of the porous protein material is: B.NSI is 40 or less, (5) The method for producing a processed meat food according to (5), (8) The requirement B for the porous protein material is: B.NSI is 40 or less, (6) The method for producing a processed meat food according to (6), (9) A method for imparting a juicy texture to a processed meat food, comprising adding 0.1 to 5% by weight of a porous protein material containing meat and a powdered vegetable protein material and having the following characteristics A to E to the meat, kneading and molding the mixture, and heating the mixture; A. Protein content is 50% or more by dry weight, B.NSI is 50 or less, C. Bulk density is 0.2 g / cm 3 below, D. Water absorption ratio is 7.5 times or more by weight, E. Oil absorption rate is 2 times or more by weight, (10) Requirements A, D, and E of the porous protein material are: A. Protein content is 75% or more by dry weight, D. Water absorption rate is 9 times or more by weight, and E. Oil absorption rate is 3 times or more by weight, (9) The method for imparting a juicy texture to a processed meat food, (11) The requirement B of the porous protein material is: B.NSI is 40 or less, (9) The method for imparting a juicy texture to a processed meat food, (12) The requirement B of the porous protein material is: B.NSI is 40 or less, (10) The method for imparting a juicy texture to a processed meat food, is. In other words, the present invention provides: (13) A porous protein material containing a powdered vegetable protein material and having the following characteristics A to E, and a meat processed food containing meat: A. Protein content is 50% or more by dry weight, B.NSI is 50 or less, C. Bulk density is 0.2 g / cm 3 below, D. Water absorption ratio is 7.5 times or more by weight, E. Oil absorption ratio is 2 times or more, (14) The requirements A, D, and E of the porous protein material are: A. Protein content is 75% or more by dry weight, D. Water absorption ratio is 9 times or more by weight, E. Oil absorption ratio is 3 times or more, The processed meat food according to (13), (15) A method for producing a processed meat food, which comprises adding 0.1 to 5% by weight of a porous protein material containing meat and a powdered vegetable protein material and having the following characteristics A to E to the meat, kneading and molding the mixture, and heating the mixture. A. Protein content is 50% or more by dry weight, B.NSI is 50 or less, C. Bulk density is 0.2 g / cm 3 below, D. Water absorption ratio is 7.5 times or more by weight, E. Oil absorption ratio is 2 times or more, (16) The requirements A, D, and E of the porous protein material are: A. Protein content is 75% or more by dry weight, D. Water absorption ratio is 9 times or more by weight, E. Oil absorption ratio is 3 times or more, (15) A method for producing a processed meat food according to (15), (17) A method for imparting a juicy texture to a processed meat food, comprising adding 0.1 to 5% by weight of a porous protein material containing meat and a powdered vegetable protein material and having the following characteristics A to E to the meat, kneading and molding the mixture, and heating the mixture; A. Protein content is 50% or more by dry weight, B.NSI is 50 or less, C. Bulk density is 0.2 g / cm 3 below, D. Water absorption ratio is 7.5 times or more by weight, E. Oil absorption ratio is 2 times or more, is. [Effects of the Invention]

[0008] According to the present invention, a processed meat food product having an excellent juicy feeling and a satisfying chewiness can be obtained. [Brief explanation of the drawings]

[0009] [Figure 1] 1 shows microscopic photographs of test samples 3 and 4 obtained in Example Test 1 and the particles of their raw material, isolated soy protein, at 100x and 300x magnification. It can be seen that test sample 4 has undergone a significant change in structure from the raw material isolated soy protein particles, becoming coarse and irregularly shaped. DETAILED DESCRIPTION OF THE INVENTION

[0010] (Meat processed food) The processed meat food of the present invention is characterized by containing a powdered vegetable protein material, a porous protein material having the following characteristics A to E, and meat. A. Protein content is 50% or more by dry weight, B.NSI is 50 or less, C. Bulk density is 0.2 g / cm 3 below, D. Water absorption ratio is 7.5 times or more by weight, E. Oil absorption ratio is more than 2 times.

[0011] By blending a porous protein material having the above-mentioned specific properties with processed meat foods, processed meat foods that are excellent in juiciness and chewiness can be obtained. In the present invention, processed meat foods are considered delicious when they are juicy and release juices when eaten, and are not too soft and have a certain degree of chewiness, and therefore juiciness and chewiness are evaluated. In the present invention, "juiciness" is evaluated based on the meat juice retention rate described below, and "chewiness" is evaluated based on the analytical value of the maximum test force (gf) obtained using a texture analyzer. Next, the ratio (A) of the juice retention rate to the control (without additives) and the ratio (B) of the maximum test force to the control (without additives) are calculated. The value calculated using the following formula based on these values is used to evaluate the processed meat food of the present invention. (formula) Evaluation of processed meat foods = (A) x (B) If the value of "(A) x (B)" is 1.75 or more, the processed meat food is judged to be tasty and acceptable. The value of "(A) x (B)" is preferably 1.80 or more, more preferably 1.90 or more, even more preferably 2.00 or more, even more preferably 2.30 or more, and most preferably 2.50 or more.

[0012] The ratio (A) of the value of the meat juice retention rate to the control (without additives) is preferably 1.10 or more, more preferably 1.20 or more. In addition, regarding the ratio (B) of the maximum test force to the control (without additives), if the ratio is too high, it may affect the texture, so the ratio (B) of the maximum test force to the control (without additives) is generally 4.00 or less, preferably 3.50 or less, more preferably 3.00 or less, and even more preferably 2.50 or less. The lower limit is preferably 1.20 or more, more preferably 1.30 or more, even more preferably 1.40 or more, even more preferably 1.50 or more, even more preferably 1.70 or more, even more preferably 1.80 or more, even more preferably 1.90 or more, even more preferably 2.00 or more, and even more preferably 2.10 or more.

[0013] Examples of processed meat foods include hamburger steak, meatballs, meatballs, fish balls, minced meat cutlets, croquettes, chicken, gyoza, shumai, meat buns, etc. Hamburger steak, minced meat cutlets, or gyoza are preferred, and hamburger steak or gyoza are more preferred. The meat used as a raw material is not particularly limited, but examples thereof include beef, pork, chicken, mutton, horse meat, venison, and fish. One or more of these meats can be used. In the present invention, meat also includes ground meat. The amount of the porous protein material of the present invention added to the meat is generally 0.1 to 5% by weight, preferably 0.3 to 4% by weight, more preferably 0.5 to 3% by weight, even more preferably 0.6 to 3% by weight, still more preferably 0.7 to 2% by weight, and most preferably 0.8 to 2% by weight. By adjusting the amount of the porous protein material added to fall within this range, a processed meat food product that is juicy and chewy can be obtained.

[0014] The raw materials used in the present invention include meat, porous protein materials, and other materials commonly used in the production of processed meat foods, such as vegetables such as onions and cabbage, seafood such as shrimp and shellfish, eggs, breadcrumbs, seasonings, and spices.

[0015] (Porous protein material) The characteristics of the porous protein material used in the present invention will be specifically explained below. The term "porous" refers to having many pores, such as charcoal or zeolite.

[0016] ○Protein The porous protein material of the present invention is characterized by containing 50% or more by weight of protein per dry weight. The protein content can be, as a lower limit, 55% or more by weight, 60% or more by weight, 65% or more by weight, 70% or more by weight, 75% or more by weight, 80% or more by weight, 85% or more by weight, or 90% or more by weight per dry weight. The content can also be 99% or less by weight, 95% or less by weight, 90% or less by weight, 85% or less by weight, or 80% or less by weight per dry weight. The protein content is calculated by multiplying the amount of nitrogen analyzed by the Kjeldahl method by a nitrogen conversion factor of 6.25.

[0017] ○Water solubility (low water solubility) The porous protein material of the present invention exhibits low water solubility. The water soluble nitrogen index (NSI) can be used as an index of water solubility, with the lower the NSI, the lower the water solubility. As an index of low water solubility, the porous protein material of the present invention has an NSI of 50 or less, preferably 45 or less, 40 or less, preferably 35 or less, and more preferably 30 or less.

[0018] NSI can be expressed as the ratio (wt%) of water-soluble nitrogen (crude protein) to the total nitrogen amount based on a predetermined method, and in the present invention, it is a value measured in accordance with the following method. Specifically, 60 ml of water is added to 3 g of sample, and the mixture is stirred with a propeller at 37°C for 1 hour, then centrifuged at 1400 x g for 10 minutes, and the supernatant (I) is collected. Next, 100 ml of water is added to the remaining precipitate, and the mixture is stirred with a propeller at 37°C for another hour, then centrifuged, and the supernatant (II) is collected. Solutions (I) and (II) are combined, and water is added to the mixture to make 250 ml. This is filtered through a No. 5 filter paper, and the nitrogen content of the filtrate is measured by the Kjeldahl method. The amount of nitrogen in the sample is also measured by the Kjeldahl method, and the ratio of the amount of nitrogen (water-soluble nitrogen) recovered in the filtrate to the total nitrogen in the sample, expressed as a weight percent, is the NSI.

[0019] Bulk specific gravity The porous protein material of the present invention is characterized by its low bulk density, specifically, 0.2 g / cm 3 or less, preferably 0.15 g / cm 3 or less, more preferably 0.12 g / cm 3 or less, more preferably 0.1 g / cm 3 Below 0.1 g / cm, most preferably 0.1 g / cm 3 is less than.

[0020] ○Water absorption capacity The porous protein material of the present invention is characterized by its higher water absorption capacity compared to conventional textured soy proteins. Absorption capacity can be used as an index of water absorption level. The porous protein material of the present invention has a water absorption capacity of 7.5 times by weight or more, and can also be 8 times by weight or more, 8.5 times by weight or more, or 9 times by weight or more. In contrast, the water absorption capacity of conventional commercially available textured soy proteins is approximately 3.3 to 7.4 times by weight. The water absorption capacity is measured by the following method.

[0021] Measurement conditions for water absorption capacity Add 100g of 80°C water to 10g of sample. After absorbing water for 20 minutes, drain the water in a 30-mesh colander and measure the weight of the sample after absorbing water (Xg). Then, calculate the water absorption capacity (Y) using the following formula. Y=(X-10) / 10

[0022] ○Oil absorption rate The porous protein material of the present invention is also characterized by its higher oil absorption compared to conventional textured soy proteins. The oil absorption ratio can be used as an index of oil absorption level. The porous protein material of the present invention has an oil absorption ratio of 2 or more by weight, and can also be 3 or more by weight, 4 or more by weight, 5 or more by weight, or 6 or more by weight. In contrast, conventional commercially available textured soy proteins have an oil absorption ratio of about 0.8 to 1.7 by weight, which is not very high, but the porous protein material of the present invention can exhibit an oil absorption ratio of 3 or more times that of conventional textured soy proteins. The oil absorption ratio is measured by the following method.

[0023] Measurement conditions for oil absorption ratio Add 100g of 80℃ palm oil to 10g of sample. After absorbing the oil for 20 minutes, drain the water in a 30 mesh colander and measure the weight of the sample after oil absorption (Xg). Then, calculate the oil absorption ratio (Z) using the following formula. Z=(X-10) / 10

[0024] ○Form (granular, amorphous, average particle size, color) The porous protein material of the present invention is typically in the form of granules. In the present invention, the term "granules" refers to particles having a particle size larger than that of powder. The size of the granules is not particularly limited, but it is appropriate that 90% by weight or more of the total granule weight passes through a 42 mesh sieve according to the international standard "ISO 3301-1." However, the porous protein material of the present invention can also be appropriately pulverized before use, in which case it will be in the form of finer granules or powder.

[0025] The porous protein material of the present invention is characterized by being so-called amorphous granules that do not typically have a specific, fixed shape, probably because the powder aggregates and bonds to each other through pressurized and heated treatment, forming coarse particles. On the other hand, examples of regular granules include textured protein materials produced with a twin-screw extruder and extrusion-granulated granules. Textured protein materials are obtained by kneading raw materials and water in an apparatus to form a dough, which is then pressurized and heated to expand it, and then extruding the dough under normal pressure through a fixed die attached to the tip of the apparatus, and cutting and shaping the dough into a fixed shape at regular intervals at the outlet. Therefore, the porous protein material of the present invention is distinguished in shape from textured protein materials produced with a twin-screw extruder.

[0026] The porous protein material of the present invention can also be characterized by a whiter, brighter color tone than conventional textured protein materials. Specifically, when the color tone of a pulverized porous protein material is measured using a colorimeter with reflected light, the lightness (L value) in the Hunter-Lab color system is 75 to 100, more preferably 80 to 95, and even more preferably 84 to 90. The brownness (a value) is -5 to 1.5, preferably -4 to 0, more preferably -3 to -0.3, and even more preferably -2 to -0.7. The yellowness (b value) is 0 to 18, preferably 5 to 17, more preferably 10 to 16, and even more preferably 12 to 15.6. The above-mentioned L value ranges and a value ranges may be selected and combined in any combination. For example, the color of "Fujinic PT-FL" (manufactured by Fuji Oil Co., Ltd.), a textured soy protein product produced using a conventional twin-screw extruder, has an L value of 70.3, an a value of 2.4, and a b value of 18.8. This color is low in brightness and has a strong brownish color, significantly different from the product of the present invention. On the other hand, the color of "FujiPro E" (manufactured by Fuji Oil Co., Ltd.), a powdered soy protein isolate, has an L value of 83.4, an a value of -0.64, and a b value of 15.8. The porous protein material of the present invention can be as bright as or brighter than powdered soy protein isolate, with a low brownish color. When measuring color, the pulverized sample is pulverized to an average particle size of 60 to 70 μm.

[0027] (Manufacturing porous protein materials) The manufacturing method of the porous protein material of the present invention will be specifically described below.

[0028] ○Powdered vegetable protein material In the present invention, the term "powdered vegetable protein material" refers to a protein material obtained by removing all or some of the components other than protein, i.e., lipids, soluble carbohydrates, starch, insoluble fiber (okara), minerals, etc., from the vegetable raw material, resulting in a more concentrated protein content, which is then powdered. The protein content of the solid content is preferably 50% by weight or more, and can also be 60% by weight or more, 70% by weight or more, 80% by weight or more, or 90% by weight or more.

[0029] Powdered vegetable protein materials can be obtained from a variety of vegetable sources, including legumes such as soybeans, peas, mung beans, chickpeas, peanuts, almonds, lupins, pigeon peas, jack beans, vine beans, kidney beans, adzuki beans, cowpeas, lentils, fava beans, and carob beans; seeds such as rapeseed (particularly canola varieties), sunflower seeds, cottonseed, and coconut; and whole grains and ground grains such as wheat, barley, rye, rice, and corn. Residues from industrially extracted oils and starches can also be used. The major proteins typically contained in these vegetable sources have an isoelectric point around pH 4.5. Commercially produced vegetable protein isolates from soybeans, peas, mung beans, and rapeseed (canola) seeds, as well as residues from the extraction of these oils or starches, are particularly preferred. Typical examples of powdered vegetable protein materials obtained from soybeans include isolated soybean protein, concentrated soybean protein, curd powder, defatted soy milk powder, low-fat soy milk powder, and hydrolysates thereof.

[0030] The powdered vegetable protein material may be a single type or a mixture of multiple types in a desired ratio and used as a raw material. For example, a powdered vegetable protein material may be used in conjunction with a powdered animal protein material, if necessary. More specifically, a powdered soy protein material and a powdered milk protein material may be mixed in a ratio of 1:10 to 10:1 and used as a raw material. Food ingredients other than the powdered vegetable protein material can also be appropriately mixed in. These food ingredients are preferably in powder form, but may be mixed in liquid form as long as they do not affect the powder pressurization and heating process. Examples of such ingredients include starch, water-soluble dietary fiber, sugars, salts, seasonings, acidulants, sweeteners, bittering agents, oils and fats, emulsifiers, antioxidants, vitamins, trace nutrients, and colorings.

[0031] Here, a typical but non-limiting example of the production of isolated soybean protein is given below, using soybeans as an example. Plant isolated proteins can also be produced using other plant materials in accordance with the following production example. I) Extraction process Defatted soybeans are used as the soybean raw material, and water is added to the soybeans, which are stirred or otherwise formed into a suspension (slurry), from which protein is extracted with water. The water can have a neutral to alkaline pH and can also contain salts such as calcium chloride. The soybean refuse is separated using a solid-liquid separation method such as centrifugation to obtain a protein extract (known as soy milk). At this stage, the product is heat-sterilized and spray-dried to produce the so-called defatted soy milk powder, which can also be used as a powdered vegetable protein material. II) Acid precipitation step Next, an acid such as hydrochloric acid or citric acid is added to the protein extract, and the pH of the extract is adjusted to pH 4-5, which is the isoelectric point of soy protein, to insolubilize the protein and cause acid precipitation. The supernatant (so-called whey), which contains acid-soluble components such as carbohydrates and ash, is then removed by solid-liquid separation such as centrifugation, and an "acid-precipitated curd" containing acid-insoluble components is recovered. The product spray-dried at this stage is known as curd powder, which can also be used as a powdered vegetable protein material. III) Neutralization process Next, water is added to the acid-precipitated curd again, and the curd is washed with water as needed to obtain a "curd slurry." An alkali such as sodium hydroxide or potassium hydroxide is then added to the slurry to neutralize it, obtaining a "neutralized slurry." IV) Sterilization / powderization process The neutralized slurry is then heat sterilized, spray dried using a spray dryer or the like, and, if necessary, subjected to fluidized bed granulation to obtain isolated soybean protein. However, the isolated soy protein of the present invention is not limited to that produced in the above production examples. As the soybean raw material, various soybean raw materials such as full-fat soybeans or partially defatted soybeans can be used instead of defatted soybeans. Various extraction conditions and devices can also be applied to the extraction method. As a method for removing whey from a protein extract, membrane concentration using an ultrafiltration membrane or the like can be performed instead of acid precipitation, and in that case, the neutralization step is not necessarily required. Furthermore, the isolated soy protein can also be produced by first washing the soybean raw material with acidic water or alcohol to remove the whey, and then extracting the protein with neutral or alkaline water. Furthermore, the protein solution can be treated with a protease at any of the above stages to partially hydrolyze the protein.

[0032] The powdered vegetable protein material used as a raw material in the present invention can be one that is highly water-soluble. As an indicator of high water solubility, the NSI (Nitrogen Solubility Index) is at least 60 or more, and may be 65 or more, 70 or more, 75 or more, 80 or more, 82 or more, 85 or more, 90 or more, 92 or more, 94 or more, or 96 or more. Powdered vegetable protein materials with these relatively high NSIs do not disperse well in water, and so-called "lumps" float on the surface of the aqueous solution, making it difficult to quickly dissolve them in water.

[0033] Granulation by pressurizing and heating the powder The powdered vegetable protein material of the present invention is characterized in that the above-mentioned powdered vegetable protein material is pressurized and heated in a powder state using a direct heating method with steam, rather than in an aqueous system. By this process, the powdered vegetable protein material is granulated, and the porous protein material of the present invention can be produced.

[0034] The pressure in the pressurized heat treatment can be appropriately set so that the porous protein material has the desired quality, but is preferably 0.3 MPa or more or 0.4 MPa or more, and the heating pressure can be 0.9 MPa or less, 0.8 MPa or less, 0.7 MPa or less, 0.6 MPa or less, 0.5 MPa or less, or 0.4 MPa or less. In one more preferred embodiment, the range of 0.3 to 0.7 MPa can be selected.

[0035] The temperature in the pressurized heat treatment varies depending on the pressure, and because of the pressurized state, the temperature can exceed 100°C, and in some embodiments can be 120°C or higher, 130°C or higher, 140°C or higher, 150°C or higher, 160°C or higher, or 170°C or higher. There is no upper limit to the temperature, but it is usually 250°C or lower.

[0036] The heating time for the pressurized heat treatment can be appropriately set in consideration of the combination with the heating temperature so that the porous protein material has the desired quality, but a short time is preferable, and can be 1 minute or less, 30 seconds or less, 20 seconds or less, 10 seconds or less, 5 seconds or less, 2 seconds or less, 1 second or less, particularly 0.5 seconds or less or 0.3 seconds or less. The heating time can be 0.00001 seconds or more, 0001 seconds or more, or 0.001 seconds or more. In one preferred embodiment, the range can be selected from 0.00001 to 2 seconds, 0.0001 to 1 second, or 0.001 to 0.5 seconds.

[0037] Heating methods for pressure and heat treatment are broadly classified into direct heating and indirect heating methods, but the present invention is characterized by employing a direct heating method using steam. Powder heat treatment equipment capable of performing such pressure and heat treatment includes airflow-type powder sterilizers such as "KPU" (Okawahara Manufacturing Co., Ltd.), "SKS-50" (Seishin Enterprise Co., Ltd.), and "Sonic Stera" (Fujiwara Techno Art Co., Ltd.), as well as improved versions of these. In this way, by using a direct heating method using steam such as superheated steam to directly expose the powder of a powdered vegetable protein material to steam and perform pressure and heat treatment, the powdered vegetable protein material can be aggregated and granulated.

[0038] Furthermore, in the present invention, it is important that, in the pressure heating treatment using the direct heating method, the powdered vegetable protein material is subjected to pressure heating treatment using direct heating with steam while being dropped vertically in a powder state. A heating and pressurizing device for carrying out such a heating method is preferably provided with a closed heating space in which powder introduced into the device can drop vertically, and has a mechanism for contacting the powder with steam under pressure as it falls through the space. In the present invention, such a pressure heating device is referred to as a "vertical type." As an embodiment of the vertical type, a powder or granular sterilizer such as that disclosed in International Publication WO 2009 / 145198 can be used as the pressure heating device, and specifically, the commercially available "Sonic Stera" (manufactured by Fujiwara Technoart Co., Ltd.) can be used. This makes it possible to produce a porous protein material that has excellent water absorption properties and also excellent oil absorption properties.

[0039] On the other hand, when a powder made from a highly water-soluble vegetable protein material is heated using a so-called "horizontal type" pressure heating device, in which a closed heating space where pressure is heated by steam is arranged horizontally, the powder sticks to the inside of the device, resulting in inefficient production. Furthermore, although the mechanism is unclear, Patent Document 4, which describes conventional technology, states that the water absorption capacity of the resulting granules is about 2 to 3 times, which is insufficient.

[0040] Furthermore, twin-screw extruders used in the production of conventional textured protein materials are also used as powder sterilization equipment, but they use an indirect heating method for pressurized heat treatment, which is not a heating method in which water vapor is directly exposed to the powder, and therefore is a method that is completely different from the pressurized heat treatment of the present invention.

[0041] The porous protein material produced as described above can be used as a product as it is. If necessary, it can be further processed, for example, by pulverizing or crushing to an appropriate particle size. It can also be subjected to a classifier to fractionate into granules of a desired particle size range, thereby obtaining a sized porous protein material.

[0042] (Method of manufacturing processed meat foods) ○How to prepare the dough The manner of mixing or kneading the ingredients and the manner of subsequent cooking and heating will vary depending on the type of processed meat food of the present invention. For example, the following will be taken as an example of processed meat foods using minced meat, such as hamburger steaks and meatballs. The processed meat food of the present invention can be produced by mixing, kneading, shaping, and cooking and heating the above-mentioned meat, porous protein material, and other ingredients. The meat can be used in minced form. The minced meat is usually several millimeters in diameter and is further shredded or made into a paste in the subsequent mixing or kneading process. The mixing or kneading method in the present invention can be performed using known equipment such as a mixer or silent cutter, or by hand kneading. A silent cutter can also be used to make a paste that eliminates the graininess of the meat. These mixing or kneading methods can be applied not only to processed meat foods but also to processed foods using seafood, such as fish balls.

[0043] ○How to shape the dough The mixed or kneaded ingredients of a processed meat food can be shaped according to the type of processed meat food. For example, a processed meat food using minced meat such as a hamburger steak can be shaped by filling the mixed ingredients as described above into a mold and cutting it out.

[0044] ○Cooking heating The molded processed meat food of the present invention can be cooked or heated, for example, by baking, frying, steaming, or the like. [Example]

[0045] The present invention will be explained below by way of examples, in which parts and percentages are by weight unless otherwise specified.

[0046] (Test 1) As described below, the powdered vegetable protein material was subjected to pressure heating treatment using a direct heating method with steam while in a powder state. The commercially available soy protein isolate "Fujipro F" (manufactured by Fuji Oil Co., Ltd.) was used as a sample of powdered vegetable protein material. This sample was a highly water-soluble type with a protein content of 91.2% and an NSI of 98.6. The pressure heating device used was the commercially available "Sonic Stera" (manufactured by Fujiwara Techno Art Co., Ltd.) This is a vertical type device that can perform pressure heating treatment using a direct heating method with steam while dropping powder vertically within the heating space. Soy protein isolate was subjected to powder pressure heating treatment under the heating conditions in Table 1, and the moisture content, NSI, and bulk density of the resulting treated products were measured and summarized in Table 1 (test products 1 to 4). For quality comparison, various data on the above soy protein isolate and commercially available textured soy protein products A to D (manufactured by Fuji Oil Co., Ltd. using a twin-screw extruder) are also listed.

[0047] (Table 1) TIFF0007722183000001.tif63170

[0048] Under the heat treatment conditions for test samples 1 to 3, the product was in a powdery or fine granular state, had an NSI of 60 or more, and had a bulk density similar to that of isolated soy protein or textured soy protein. However, under the heat treatment conditions for test sample 4, which is the product of the present invention, the shape changed to an "irregular" granular state, the NSI fell to 40 or less, and the bulk density was 0.2 g / cm. 3 The resulting particles were as small as the ones shown below, and their properties were significantly different from those of test samples 1 to 3. In contrast, textured soy protein is cut at regular intervals at the exit of the twin-screw extruder and formed into granules with a "roughly fixed" shape, and its bulk density tends to be higher than that of test sample 4.

[0049] (Test 2) Microscopic observation Test samples 3 and 4, as well as the raw material soy protein isolate, were observed using a tabletop microscope, "Miniscope TM-1000" (Hitachi High-Technologies Corporation). Figure 1 shows photographs of the particles of each sample, observed at 100x and 300x magnification. As is clear from the photographs, the particle shapes of the soy protein isolate and test sample 3 were almost identical, but test sample 4 had aggregated particles that had become coarse and irregular.

[0050] (Test 3) Comparison of water and oil absorbency The water and oil absorbencies of test products 3 and 4 obtained in Test 1, isolated soy protein, textured soy protein A to D, and breadcrumbs were examined. The results are shown in Table 2.

[0051] (Table 2) TIFF0007722183000002.tif58170

[0052] Test sample 4 had higher water and oil absorption capacities than test sample 3. In particular, the oil absorption capacity was more than two times higher. Furthermore, test sample 4 had completely different water and oil absorption capacities from soy protein isolate, and both the water and oil absorption capacities were higher than those of commercially available textured soy protein A to D. Textured soy protein D had relatively high water and oil absorption capacities, but test sample 4 had even higher water and oil absorption capacities, with the oil absorption capacity being more than three times higher. Furthermore, the water and oil absorption capacities of test sample 4 were significantly higher than those of breadcrumbs.

[0053] (Test 4) Color comparison The color tones (Hunter-Lab color system) of test sample 4, isolated soy protein, and textured soy protein D obtained in Test 1 were measured using a colorimeter to examine the lightness (L value), brownness (a value), and yellowness (b value). Test sample 4 and textured soy protein D were finely ground in advance using a grinder "Micro Powder KGW G-015" (Makino Sangyo Co., Ltd.) to an average particle size of 60-70 μm before analysis. The results are shown in Table 3.

[0054] (Table 3) TIFF0007722183000003.tif30170

[0055] Test product 4 had a very high brightness, a very low browning degree, and a low yellowing degree compared to textured soy protein D. It also had a similar color tone to the raw material soy protein isolate, but tended to have a higher brightness and lower browning and yellowing degrees, and tended to have a whiter, brighter appearance.

[0056] (Test 5) Classification test Test sample 4 was classified using a test sieve (compliant with ISO 3310-1 standard) and the particle size distribution was measured. In addition, the water absorption capacity and oil absorption capacity of each classified sample were measured. The results are shown in Table 4.

[0057] (Table 4) TIFF0007722183000004.tif51170

[0058] The proportion of granules that fit on 42 mesh (opening 0.355 mm) to the total granule weight of test product 4 was 92.4%, or more than 90%. The water absorption capacity was higher the finer the particles, with the product that passed through 20 mesh being the highest. On the other hand, the oil absorption capacity was particularly high for the product that passed through 10 mesh and was on 20 mesh.

[0059] (Example 1, Comparative Examples 1 to 7) Evaluation of Hamburger Steak Hamburger steak was used as a processed meat food for evaluation. Hamburger steaks were prepared by adding 1% of each of the ingredients shown in Table 5 to 30 g of commercially available domestically produced ground beef and pork (solid content: 4.6%) and kneading the mixture thoroughly by hand. Each hamburger steak was cooked in the following order (1) to (6) using an induction cooker (KZ-PH3, Panasonic) at the fifth heat level (medium heat). (1) Place the oiled frying pan on the induction cooker, set the heat to level 5 (medium heat), and once it was hot, thoroughly wipe off the oil. (2) Place the hamburger steak on a frying pan, cover, and cook one side for 1.5 minutes. (3) After 1.5 minutes, open the lid and flip the hamburger over. (4) After 4 minutes of baking, the lid was opened and the pancakes were turned over again. After that, the pancakes were baked with the lid open. (5) I turned off the heat 5 minutes after I started cooking. (6) The hamburger steak was immediately removed from the frying pan and weighed.

[0060] (Table 5) TIFF0007722183000005.tif57151

[0061] (Hamburger rating) Hamburg steaks were evaluated by assessing the juice retention rate and maximum test force. ○ Evaluation of meat juice retention rate In the present invention, the meat juice retention rate is evaluated based on the meat juice retention rate of the grilled processed meat food. That is, the meat juice retention rates of the processed meat food containing various ingredients and the processed meat food without any ingredients (control) were calculated, and the ratio of the meat juice retention rate of the processed meat food containing various ingredients to the meat juice retention rate of the processed meat food without any ingredients was calculated. The juice retention rate was calculated using the following formula: Juice retention rate (%) = [30 x (100 - solids content of ground beef and pork) x 0.01 - {(30 + added ingredients) - total weight of meat processed food after baking}] x 100 ÷ {30 x (100 - solids content of ground beef and pork) x 0.01}

[0062] ○Evaluation of maximum test force In the present invention, the maximum test force was evaluated by placing the sample (dough) on a pressure plate with a diameter of 118 mm using a texture analyzer (EZ-TEST manufactured by Shimadzu Corporation), and applying pressure to the dough at a speed of 5 mm / sec using a round rod with a diameter of 18 mm and a height of 40 mm. The ratio of the maximum test force of the processed meat food with the additive to the maximum test force of the processed meat food without the additive was calculated.

[0063] The value calculated using the following formula was used to evaluate the processed meat food of the present invention, with (A) being the multiplication factor of the above-mentioned meat juice retention rate value relative to the control (no additives) and (B) being the multiplication factor of the maximum test force value relative to the control (no additives). Evaluation of processed meat foods = (A) x (B)

[0064] The evaluation results are shown in Table 6.

[0065] (Table 6) TIFF0007722183000006.tif70168

[0066] The evaluation (value of (A) x (B)) of the processed meat food to which the porous protein material of the present invention was added was 2.72, which was a better result than that of conventional soy protein. Furthermore, even when materials other than soy protein were used, the numerical value was lower than that of the processed meat food using the porous protein material of the present invention, and the evaluation result was poor.

[0067] (Examples 2 and 3) Tests were conducted using test product 1 with varying amounts of addition. Hamburgers were prepared and evaluated in the same manner as in Example 1, except that test product 4 was added to the ground meat at 0.5% and 3.0%. The evaluation results for the tests with 0.5% and 3.0% addition are shown in Tables 7 and 8, respectively.

[0068] (Table 7) TIFF0007722183000007.tif33163

[0069] (Table 8) TIFF0007722183000008.tif33163

[0070] As shown in Tables 7 and 8, it was found that good results were obtained when the porous protein material of the present invention was added to minced meat in amounts of 0.5% and 3.0%.

Claims

1. A method for producing a processed meat food, comprising adding 0.1 to 5% by weight of a porous protein material to meat, which contains meat and a powdered vegetable protein material and has the following characteristics A to E, and which is obtained by granulating the material by subjecting the material to a pressure heating treatment using a direct heating method with steam at a pressure of 0.3 to 0.9 MPa for 0.00001 to 0.5 seconds while dropping the material vertically in a powdered state, and then kneading and molding the material, followed by heating. A. Protein content is 60% or more by dry weight; B. NSI is 50 or less; C. Bulk density of 0.2 g / cm3 or less; D. Water absorption capacity is 7.5 times or more by weight; E. Oil absorption rate is 2 times or more by weight

2. The requirements A, D, and E of the porous protein material are: A. Protein content is 75% or more by dry weight; D. Water absorption capacity is 9 times or more by weight, and E. Oil absorption rate is 3 times or more by weight, The method for producing a processed meat food according to claim 1, wherein

3. The requirements for porous protein material B are: B. NSI is 40 or less; 3. The method for producing a processed meat food according to claim 1 or 2, wherein

4. A method for imparting a juicy texture to processed meat foods, comprising adding 0.1 to 5% by weight of a porous protein material to the meat, which is obtained by granulating the porous protein material, which contains meat and a powdered vegetable protein material and has the following characteristics A to E, by subjecting the material to a pressure heating treatment using a direct heating method with steam at a pressure of 0.3 to 0.9 MPa for 0.00001 to 0.5 seconds while dropping the material vertically in a powdered state, followed by kneading, molding, and heating. A. Protein content is 60% or more by dry weight; B. NSI is 50 or less; C. Bulk density of 0.2 g / cm3 or less; D. Water absorption capacity is 7.5 times or more by weight; E. Oil absorption rate is 2 times or more by weight

5. The requirements A, D, and E of the porous protein material are: A. Protein content is 75% or more by dry weight; D. Water absorption capacity is 9 times or more by weight, and E. Oil absorption rate is 3 times or more by weight, 5. The method for imparting a juicy texture to processed meat foods according to claim 4, wherein

6. The requirements for porous protein material B are: B. NSI is 40 or less; 6. The method for imparting a juicy texture to processed meat foods according to claim 4 or 5, wherein

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