JP3596381B2

JP3596381B2 - New cancer mimic and its manufacturing method

Info

Publication number: JP3596381B2
Application number: JP31038999A
Authority: JP
Inventors: 正俊宮崎; 順子針本; 務片山
Original assignee: Fuji Oil Co Ltd
Current assignee: Fuji Oil Co Ltd
Priority date: 1999-10-29
Filing date: 1999-10-29
Publication date: 2004-12-02
Anticipated expiration: 2019-10-29
Also published as: JP2001120238A

Description

【０００１】
【発明の属する技術分野】
本発明は、ソフトな食感を有する大豆蛋白惣菜の内、がんもどきの製造法に関し、より詳しくは、大豆蛋白ペースト及び肉からなるつなぎ材中に具材を含有する生地を成型し、多段加熱して得られるソフトな食感を有するがんもどき及びその製造法に関する。
【０００２】
【従来の技術】
大豆蛋白惣菜として、がんもどき、厚揚げ、油揚げ、高野豆腐等がある。その中でも、がんもどきは水気を搾った豆腐にすったやまいもをつなぎとして入れ、にんじん、ごぼう、しいたけ、こんぶ、きくらげ、ぎんなん、ごま、麻の美などを混ぜ合わせ、一定の大きさに整えて油で揚げたものである。厚揚げ（別名生揚げ）は、厚めに切った豆腐に重しをかけて水分をきり、高温（１８０℃前後）の油で揚げたものである。表面は脱水して油揚げのように固定化するが、中身はほとんど変化せず豆腐のままである。油揚げは薄く切って水きりした豆腐をダイズ油、ごま油、なたね油などで揚げたものである。この中で、従来のがんもどきでは、脱水した豆腐を油中加熱している為、固い食感の厚揚げだったが、最近では製造技術の進歩で柔らかい食感の絹厚揚げが多く市販されている。しかし、豆腐を油中加熱している為、具材入りで滑らかな厚揚げを製造するのは困難である。豆腐を製造する際、野菜等の具材を豆乳に入れる事も可能だが、具材が豆腐の下部に片寄ってしまう等、問題点が多く現実的ではない。がんもどきは、水切りした木綿豆腐を原料として野菜等の具材と、卵、山芋等でつなぎ、油中加熱して製造する。更に柔らかいがんもどきを製造する為に、絹ごし豆腐、或いは脱水していない木綿豆腐を原料とした場合は、油中加熱時に生地が散る（散るとは、生地の水分が高い為に油中加熱時に生地の水分が激しく蒸発する為、フライ油の中に生地から細片が離れたり、生地の表面に小さい不規則な凹凸が発生する等の現象の意味。以下、同様）という問題点などがある。
【０００３】
このような大豆蛋白惣菜の開発の例は多岐に及んでおり、各種の大豆蛋白惣菜の開発例が報告されている。ここで、それらの開発例をいくつか例示すると、すり身と野菜を混合し、メッシュコンベヤー上で押圧手段により余分なすり身を取り除き、野菜をより多く含むねり製品の製造法（特開平９−２２４６１３号公報）が提案されている。一方、大豆蛋白含有量が高いにもかかわらず、食感がかたくならないがんもどきの製造法（特開平８−１５４６１４号公報）も報告されている。
【０００４】
しかし、それらの内容は、すり身を使用し野菜を多量に含ませる方法を中心にしたものや、がんもどきにオリゴペプチドを加え、食感を改良したものであり、具材を多量に用いる場合に、つなぎ材の中に肉を含有せしめ、生地とともにうまく油中加熱、油中加熱と湿熱加熱し、ジューシーでソフト感のある大豆蛋白惣菜で、かつ冷蔵、冷凍またはレトルト処理してから保管後、喫食時に煮込み等で調理加熱した後にも柔らかい食感が保持できることを教えるものではない。
【０００５】
【発明が解決しようとする課題】
本発明は、具材が従来にない程多く含有されるため、調理加熱後時間が経過しても、かたくなりがちな食感をジューシーにし、ソフトな食感を有するがんもどきを提供することを目的とするものである。さらに、調理加熱後時間が経過しても食感がかたくならない品質を有するがんもどきを工業的に大量生産する製造法を提供することである。従来のがんもどきでは水分を多く含むと、油中加熱時に生地が散るために外観がよい商品ができず、水分を減らすと油中加熱中に散りはなくなるが食感がかたくなるという問題点などがある。そこで本発明は、肉をつなぎ材に添加する事により、大豆蛋白ペーストのみに比べて結着力を強めて、水分が多くても油中加熱時に散りをなくし、また大豆蛋白ペーストのゲル中に肉が入ることにより、大豆蛋白ペ−ストのみのゲルに比べて、ほろほろと崩れる不均一な食感を得る製造法を提案するものである。
【０００６】
【課題を解決するための手段】
本発明は、大豆蛋白ペーストを含むつなぎ材及び具材を混合成型した生地を、１０５〜１３５℃の油中加熱および１５０℃以上２００℃未満の油中加熱を含む工程よりなる多段加熱し、がんもどきを製造する方法において、具材として野菜を生地中３０〜７０重量％、及びつなぎ材として肉を生地中５〜２０重量％を含有させることを特徴とするがんもどきの製造法及びその製造法で得られるがんもどきである。
【０００７】
【発明の実施の形態】
大豆蛋白惣菜の工業的に大量生産する一般的な製造工程は次の通りである。
原料処理−混合−成型−加熱−冷蔵、冷凍またはレトルト処理−保管。
喫食者はこれを調理加熱して喫食する。
【０００８】
まず、本発明の用語を説明する。
豆腐は、木綿豆腐、絹ごし豆腐、ソフト豆腐、充てん豆腐、沖縄豆腐があるが、本願ではいずれの豆腐も使用することができる。
大豆蛋白とは、大豆、脱脂大豆から得られる大豆蛋白を高濃度（例えば乾物あたり５０重量％以上）含む大豆蛋白素材で、分離大豆蛋白や濃縮大豆蛋白などを言う。
大豆蛋白ペーストは、大豆蛋白の２．５〜８重量倍、好ましくは３〜７重量倍、もっとも好ましくは３．７〜５重量倍の水に水和させた水和物、適当な重量倍の油脂と乳化させた乳化物又は豆腐である。
肉は、鶏肉、牛肉、豚肉等があり、いずれの肉も使用することができるが、好ましくは風味の問題上、鶏肉が望ましい。部位についてもむね肉やもも肉等があり、いずれの部位でも使用できるが風味の問題上、もも肉を使用する事が望ましい。例えば、挽肉は、３ｍｍから１０ｍｍのチョッパー、好ましくは５ｍｍから７ｍｍの目皿で挽いた挽肉を使用することが望ましい。
【０００９】
具材は、野菜をはじめ植物性、動物性の有形のものを指す。
野菜はかぼちゃ、ごぼう、たまねぎ、にんじん等の根菜類、さつまいも、さといも、じゃがいも等の芋類、枝豆、いんげん、小豆、大豆（黒豆）、ぎんなん等の種実類、キャベツ、ねぎ等の葉菜類である。特に、成型することにより水分がでる野菜は、本発明では、形を崩すことなく製品に含めることができる。
尚、しいたけ、きくらげ等のきのこ類、ひじき、わかめ、昆布などの海藻類は公知では野菜でないが、本発明においては野菜の一部として含めることができる。野菜は、５ｍｍ以下の径のもの、好ましくは３〜５ｍｍの径のものを含んでいる野菜を用いるが、このことにより、含まれている野菜を視覚的にも食感的にも顕在化させ、彩りによって製品の色彩を冴えたものにすることができる。
【００１０】
本発明における具材の配合量とは、加熱前の生地中の配合量をさし、野菜は切る前に水に漬けておいたもの、もしくは切った後に水に漬けておいたものを含む。尚、加熱工程である油中加熱工程で水分の移動があるため、製品中の野菜の配合量は加熱前の野菜の５０重量％から９９重量％に低下する場合もある。
【００１１】
次に、つなぎ材は大豆蛋白ペースト単独又は大豆蛋白ペーストに肉及び必要に応じて食塩などを添加して、調整する。このつなぎ材の中に入れる肉は生地の５重量％以上好ましくは５〜２０重量％加えるのが良い。肉が５重量％未満では油中加熱時に散りが生じ、外観のよい商品が得られない。また、肉が２０重量％を越えると、肉の結着力が強くなりすぎ、食感がかたくなるので好ましくない。
【００１２】
具材はつなぎ材と合わせ混合して生地とし、この生地を成型し、加熱固化するが、野菜の割合は、生地中３０〜７０重量％、好ましくは４０〜６５重量％、より好ましくは４５〜５５重量％が良く、野菜の割合が３０重量％未満では、調理加熱後、時間経過とともに食感の柔らかさがなくなり、所期の効果を達成することができなくなる。また、野菜の割合が７０重量％を越えると、生地がやわらかくなりすぎ成型ができず、所期の効果を得ることができなくなる。従って、このような意味で、本発明における野菜の添加量は、食感との関わりにおいて決定される重要なものである。
【００１３】
また成型は、ドラム成型、モールディング成型など任意である。本工程により、円形、楕円形、三角形、四角形等任意の形に変えることが可能である。
【００１４】
多段加熱は１５０℃未満の加熱及び１５０℃以上の加熱を含む工程よりなる。更に詳細には、多段加熱が１５０℃未満の油中加熱及び１５０℃以上の油中加熱工程や、１５０℃以上の油中加熱及び湿熱加熱を含む工程である。
１５０℃未満の油中加熱は油温度が１００℃以上１５０℃未満、好ましくは１０５から１３５℃の温度帯で、１０秒から１０分、好ましくは４分から８分の加熱時間がよい。１５０℃以上の油中加熱は油温度が１５０℃以上２００℃未満、好ましくは１６０から１８０℃の温度帯で、１０秒から１０分、好ましくは１分から５分の加熱時間がよい。湿熱加熱は蒸煮などの蒸気加熱式や熱水加熱式等がある。製品の中心温度が７５℃以上にならないと、製品状態での具材が火のとおりのよい状態にはならず、中心温度が、好ましくは、７５〜１００℃、より好ましくは７５〜８５℃になるまで行うのがよい。焼き工程は２００℃以上、好ましくは２００から２５０℃、より好ましくは２２０から２３０℃の温度帯で実施し、加熱後の中心温度が７５℃以上、好ましくは７５〜１００℃、より好ましくは７５〜８５℃になるまで加熱するのが望ましい。
【００１５】
本発明における加熱とは製造時の生地の多段加熱を指し、調理加熱とは喫食者が喫食時に加熱する２回目の加熱を指す。
【００１６】
また、本発明による商品の製品形態としては、冷蔵、冷凍またはレトルトのいずれかの形態が推奨される。
【００１７】
【実施例】
以下実施例により本発明の実施様態を具体的に説明するが、本発明がこれらによってその技術範囲が限定されるものではない。
【００１８】
大豆蛋白惣菜を製造法する時の配合表を表１に示す。

【００１９】
実施例１〜２及び比較例１
粉末状分離大豆蛋白７重量部（以下、部と記す）、植物油脂６部、水２３部をサイレントカッターでカッティングし、大豆蛋白ペーストを調製した。この大豆蛋白ペーストに鶏挽肉１０部、食塩１部を加えて、つなぎ材を得た。ミキサーに、５ｍｍ程度にカッティングした湯葉５部、水戻ししたひじき１部、２ｍｍの厚さにスライスしたごぼう４部、１ｃｍ角にスライスしたかぼちゃ３部、みじん切りにしたさやいんげん４部、みじん切りにしたえだまめ７部、８ｍｍ程度にカットしたくわい７部、５ｍｍのダイス状にカットしたにんじん８部、５ｍｍのダイス状にカットしたたまねぎ８部、調味料２部、でん粉４部を投入し、さらに上記のつなぎ材４７部を加え混合し、生地を得た。この生地を４０ｇの角型に成型し、油温度１１０℃で５分間油中加熱し、更に１８０℃で１分間油中加熱した（実施例１）。
【００２０】
実施例１と同様に調製した野菜入りの生地を４０ｇに成型し、油温度１７０℃で１分間油中加熱し、更に８５℃で１３分間湿熱加熱した（実施例２）。
粉末状分離大豆蛋白１０部、植物油脂１０部、水３０部をサイレントカッターでカッティングし、食塩１部を加えて、つなぎ材を得た。ミキサーに、２ｍｍの厚さにスライスしたごぼう２部、１センチ角にスライスしたかぼちゃ３部、みじん切りにしたさやいんげん５部、みじん切りにしたえだまめ９部、８ｍｍ程度にカットしたくわい９部、５ｍｍのダイス状にカットしたにんじん８部、５ｍｍのダイス状にカットしたたまねぎ８部、調味料２部、でん粉３部を投入し、さらに上記のつなぎ材５１部を加え混合し、生地を得た。この生地を４０ｇの角型に成型し、油温度１１０℃で５分間油中加熱し、更に１８０℃で１分間油中加熱した（比較例１）。
【００２１】
冷凍保管後、１ヶ月経過した大豆蛋白惣菜２個をだし液で約１５分間煮込み調理加熱後、および３時間経過後の食感評価を熟練したパネラー９名で５点評価法（５点柔らかい、４点やや柔らかい、３点普通、２点やや固い、１点固い）で行い、平均値をとった結果を表２に示した。

【００２２】
実施例１及び２の大豆蛋白惣菜は煮込み調理加熱後、及び室温で３時間経過後も明らかに柔らかい食感であった。一方、比較例１については実施例１及び２と異なり、明らかにかたい食感であった。
また、実施例１と同配合で肉をつなぎ材中にではなく、具材と同時に投入、混合した場合では、油中加熱中に散りが生じ、明らかに外観に問題のある商品ができた。
【００２３】
比較例２〜３
実施例１と同様に調製した野菜入りの生地を４０ｇに成型し、２３０℃で６分間焼成した（比較例２）。
実施例１と同様に調製した野菜入りの生地を４０ｇに成型し、８５℃で４０分間蒸煮した（比較例３）。
【００２４】

【００２５】
冷凍保管後、１ヶ月経過した大豆蛋白惣菜２個をだし液で約１５分間煮込み調理加熱後、および３時間経過後の食感評価を熟練したパネラー９名で５点評価法（５点柔らかい、４点やや柔らかい、３点普通、２点やや固い、１点固い）で行い、平均値をとった結果を表４に示した。

【００２６】
比較例２〜３の大豆蛋白惣菜は上記実施例１のそれに比べ、煮込み調理加熱後、及び室温で３時間経過後も明らかにかたい食感であった。
【００２７】
実施例３及び比較例４〜５
粉末状分離大豆蛋白６重量部、植物油脂４部、水１８部をサイレントカッターでカッティングし、大豆蛋白ペーストを調製した。この大豆蛋白ペーストに鶏挽肉１０部、食塩１部を加えたつなぎ材を得た。ミキサーに５ｍｍ程度にカッティングした湯葉５部、水戻ししたひじき１部、２ｍｍの厚さにスライスしたごぼう５部、１センチ角にスライスしたかぼちゃ３部、みじん切りにしたさやいんげん４部、みじん切りにしたえだまめ８部、８ｍｍ程度にカットしたくわい８部、５ｍｍのダイス状にカットしたにんじん９部、５ｍｍのダイス状にカットしたたまねぎ１２部、調味料２部、でん粉４部を投入し、さらに上記のつなぎ材３９部を加え混合し、生地を得た。この生地を４０ｇの角型に成型し、油温度１１０℃で５分間油中加熱し、更に１８０℃で１分間油中加熱した（実施例３）。
実施例３と同様に調製した野菜入りの生地を４０ｇに成型し、２３０℃で６分間焼成した。（比較例４）
実施例３と同様に調製した野菜入りの生地を４０ｇに成型し、８５℃で４０分間蒸煮した（比較例５）。
【００２８】

【００２９】
冷凍保管後、１ヶ月経過した大豆蛋白惣菜２個をだし液で約１５分間煮込み調理加熱後、および３時間経過後の食感評価を熟練したパネラー９名で５点評価法（５点柔らかい、４点やや柔らかい、３点普通、２点やや固い、１点固い）で行い、平均値をとった結果を表６に示した。

【００３０】
実施例３の大豆蛋白惣菜は比較例４〜５のそれに比べ、煮込み調理加熱後、及び室温で３時間経過後、明らかに柔らかい食感であった。
【００３１】
実施例４及び比較例６〜７
粉末状大豆蛋白４重量部、植物油脂３部、水１２部をサイレントカッターでカッティングし、大豆蛋白ペーストを調製した。この大豆蛋白ペーストに鶏挽肉９部、食塩１部を加えたつなぎ材を得た。ミキサーに５ｍｍ程度にカッティングした湯葉５部、水戻ししたひじき１部、２ｍｍの厚さにスライスしたごぼう７部、１センチ角にスライスしたかぼちゃ５部、みじん切りにしたさやいんげん４部、みじん切りにしたえだまめ９部、８ｍｍ程度にカットしたくわい９部、５ｍｍのダイス状にカットしたにんじん１０部、５ｍｍのダイス状にカットしたたまねぎ１５部、調味料２部、でん粉４部を投入し、さらに上記のつなぎ材２９部を加え混合し、生地を得た。この生地を４０ｇの角型に成型し、油温度１１０℃で５分間油中加熱し、更に１８０℃で１分間油中加熱した（実施例４）。
実施例４と同様に調製した野菜入りの生地を４０ｇに成型し、２３０℃で６分間焼成した（比較例６）。
実施例４と同様に調製した野菜入りの生地を４０ｇに成型し、８５℃で４０分間蒸煮した（比較例７）。
【００３２】

【００３３】
冷凍保管後、１ヶ月経過した大豆蛋白惣菜２個をだし液でで約１５分間煮込み調理加熱後、および３時間経過後の食感評価を熟練したパネラー９名で５点評価法（５点柔らかい、４点やや柔らかい、３点普通、２点やや固い、１点固い）で行い、平均値をとった結果を表８に示した。

【００３４】
実施例４の大豆蛋白惣菜は比較例６〜７のそれに比べ、煮込み調理加熱後、及び室温で３時間経過後、明らかに柔らかい食感であった。
【００３５】
【発明の効果】
本発明により、大豆蛋白ペースト及び肉からなるつなぎ材中に具材を含有する生地を成型して、多段加熱する大豆蛋白惣菜の製造法により、煮込み調理加熱でソフトな食感に仕上がり、３時間経過後も柔らかい食感を保っていた。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing cancer mitomi among soybean protein side dishes having a soft texture, and more specifically, molding a dough containing ingredients in a connecting material consisting of soybean protein paste and meat, and multistage The present invention relates to a cancer mimetic having a soft texture obtained by heating and a method for producing the same.
[0002]
[Prior art]
As soy protein prepared foods, there are ganmodoki, thick fried, oil fried, Takano tofu and the like. Among them, Gandomoki puts soybeans into a tofu that has been squeezed out of water, mixes carrots, burdock, shiitake, konbu, jellyfish, ginseng, sesame, and the beauty of hemp, and adjusts it to a certain size. It is fried in oil. Thick fried (also called raw fried) is made by weighing thickly cut tofu to remove moisture and fried in hot (around 180 ° C) oil. The surface is dehydrated and immobilized like fried, but the contents remain almost unchanged and remain tofu. The deep-fried tofu is fried tofu, soybean oil, sesame oil or rapeseed oil. Among them, in conventional Ganmodoki, since the dehydrated tofu is heated in oil, it has a hard texture with deep fried food. Have been. However, since tofu is heated in oil, it is difficult to produce smooth fried tofu with ingredients. When producing tofu, it is possible to put ingredients such as vegetables in soy milk, but it is not realistic because the ingredients are biased to the lower part of the tofu. Ganmodoki is produced by using drained cotton tofu as a raw material, connecting ingredients such as vegetables, eggs, yams, etc., and heating in oil. If silk tofu or non-dehydrated cotton tofu is used as a raw material to produce a softer simulated tofu, the dough will disperse when heated in oil. Sometimes, the moisture of the dough evaporates violently, meaning that small pieces are separated from the dough in the frying oil or small irregular irregularities are generated on the surface of the dough. is there.
[0003]
Examples of the development of such soy protein side dishes are wide-ranging, and development examples of various soy protein side dishes have been reported. Here, some examples of their development will be described. A method of producing a paste product containing more vegetables by mixing surimi and vegetables, removing excess surimi by pressing means on a mesh conveyor (Japanese Patent Application Laid-Open No. 9-224613). Gazette) has been proposed. On the other hand, there has been reported a method for producing a cancer-like substance (Japanese Patent Application Laid-Open No. 8-154614) in which the texture does not become hard despite the high soybean protein content.
[0004]
However, their contents mainly focus on the method of using surimi and adding a large amount of vegetables, and adding oligopeptides to cancer mimicry to improve the texture, and when using a large amount of ingredients After the meat has been added to the tie, heat the mixture with the dough and heat it in oil, heat it in oil and heat it in a moist heat, then store it in a juicy, soft soy protein side dish that has been refrigerated, frozen or retorted. However, it does not teach that a soft texture can be maintained even after cooking and heating at the time of eating.
[0005]
[Problems to be solved by the invention]
The present invention is to provide a cancer mitokin having a soft texture, because the ingredients are contained in an unprecedented amount, and even after the lapse of time after cooking and heating, the texture that tends to become hard is juicy. The purpose is. It is still another object of the present invention to provide a method for industrially mass-producing a cancer- like substance having a quality such that the texture does not become hard even after a lapse of time after cooking and heating. In conventional cancer reconciliation, if there is a lot of water, the product will not have a good appearance because the dough will scatter when heated in oil, and if the water content is reduced, it will not disperse during heating in oil, but the texture will be harder There are points. Therefore, the present invention, by adding meat to the binder, strengthens the binding force compared to soybean protein paste alone, eliminates scattering when heated in oil even if the water content is large, and adds meat to soybean protein paste gel. The present invention proposes a production method for obtaining a non-uniform texture which is slightly broken when compared with a gel containing only soybean protein paste.
[0006]
[Means for Solving the Problems]
The present invention is a multi-stage heating comprising a step comprising heating in oil at 105 to 135 ° C. and heating in oil at 150 ° C. or more and less than 200 ° C. In a method for producing a simulated mushroom, a method for producing a cancer mushroom is characterized in that vegetables are contained in the dough in an amount of 30 to 70% by weight as ingredients and meat is contained in the dough in an amount of 5 to 20% by weight as a connecting material. It is a cancer that can be obtained by the manufacturing method.
[0007]
BEST MODE FOR CARRYING OUT THE INVENTION
The general manufacturing process for industrially mass producing soybean protein side dishes is as follows.
Raw material processing-mixing-molding-heating-refrigeration, freezing or retort processing-storage.
The cook cooks and heats this to eat.
[0008]
First, terms of the present invention will be described.
Tofu includes cotton tofu, silken tofu, soft tofu, filled tofu, and Okinawa tofu, and any tofu can be used in the present application.
The soybean protein is a soybean protein material containing a high concentration of soybean protein (for example, 50% by weight or more per dry matter) obtained from soybeans and defatted soybeans, and includes isolated soybean protein and concentrated soybean protein.
The soy protein paste is a hydrate hydrated in water 2.5 to 8 times, preferably 3 to 7 times, most preferably 3.7 to 5 times the weight of soy protein, and a suitable weight of It is an emulsified product or tofu emulsified with fats and oils.
The meat includes chicken, beef, pork, and the like, and any meat can be used, but chicken is preferable because of the problem of flavor. As for the site, there are meat or thigh meat and the like, and any site can be used. However, it is preferable to use thigh meat in view of the problem of flavor. For example, as the minced meat, it is desirable to use a minced meat that has been ground with a chopper of 3 mm to 10 mm, preferably 5 mm to 7 mm.
[0009]
Ingredients include vegetable and animal tangible things, including vegetables.
Vegetables include root vegetables such as pumpkin, burdock, onion, carrot, potatoes such as sweet potatoes, potatoes, potatoes, green soybeans, beans, red beans, soybeans (black beans), seeds such as cabbage, green onions, and leafy vegetables such as cabbage and green onions. In particular, vegetables whose moisture is produced by molding can be included in a product in the present invention without breaking their shape.
It should be noted that seaweeds such as mushrooms such as shiitake and jellyfish, and seaweeds such as hijiki, wakame and kelp are not known vegetables, but can be included as a part of vegetables in the present invention. Vegetables include those having a diameter of 5 mm or less, preferably those having a diameter of 3 to 5 mm. This makes the contained vegetables visually and texturely apparent. The colors can make the color of the product clearer.
[0010]
The compounding amount of the ingredients in the present invention refers to the compounding amount in the dough before heating, and includes vegetables immersed in water before cutting, or vegetables immersed in water after cutting. In addition, since moisture moves during the heating step in oil, which is the heating step, the amount of vegetables in the product may decrease from 50% by weight to 99% by weight of the vegetables before heating.
[0011]
Next, the connecting material is prepared by adding meat and, if necessary, salt to soybean protein paste alone or soybean protein paste. The meat to be put in the joining material is preferably added at 5% by weight or more, preferably 5 to 20% by weight of the dough. If the meat is less than 5% by weight, scattering occurs during heating in oil, and a good-looking product cannot be obtained. On the other hand, if the content of the meat exceeds 20% by weight, the binding power of the meat becomes too strong, and the texture becomes unfavorable.
[0012]
The ingredients are mixed with the binder to form a dough. The dough is molded and solidified by heating. The proportion of the vegetables in the dough is 30 to 70% by weight, preferably 40 to 65% by weight, more preferably 45 to 65% by weight. If the content is 55% by weight and the proportion of vegetables is less than 30% by weight, after cooking and heating, the texture becomes less tender as time passes, and the desired effect cannot be achieved. On the other hand, if the proportion of vegetables exceeds 70% by weight, the dough becomes too soft, cannot be molded, and the desired effect cannot be obtained. Therefore, in this sense, the amount of vegetables added in the present invention is an important one determined in relation to the texture.
[0013]
Molding is optional such as drum molding and molding. According to this step, the shape can be changed to an arbitrary shape such as a circle, an ellipse, a triangle, and a square.
[0014]
Multi-stage heating consists of steps including heating below 150 ° C. and heating above 150 ° C. More specifically, the multi-stage heating is a step including heating in oil at less than 150 ° C. and heating in oil at 150 ° C. or more, and heating including heating in oil at 150 ° C. or more and wet heat.
Heating in oil at less than 150 ° C. in a temperature range of oil temperature of 100 ° C. to less than 150 ° C., preferably 105 to 135 ° C., has a heating time of 10 seconds to 10 minutes, preferably 4 minutes to 8 minutes. The heating in oil at 150 ° C. or more is performed in a temperature range of oil temperature of 150 ° C. to less than 200 ° C., preferably 160 to 180 ° C., for 10 seconds to 10 minutes, preferably 1 minute to 5 minutes. The wet heat heating includes a steam heating method such as steaming and a hot water heating method. If the center temperature of the product does not exceed 75 ° C, the ingredients in the product state will not be in a good condition like a fire, and the center temperature is preferably 75 to 100 ° C, more preferably 75 to 85 ° C. It is better to do until it becomes. The baking step is performed at a temperature of 200 ° C. or higher, preferably 200 to 250 ° C., more preferably 220 to 230 ° C., and the central temperature after heating is 75 ° C. or higher, preferably 75 to 100 ° C., more preferably 75 to 100 ° C. It is desirable to heat to 85 ° C.
[0015]
The heating in the present invention refers to multi-stage heating of the dough at the time of production, and the cooking heating refers to the second heating in which the eater heats the food during eating.
[0016]
Further, as the product form of the product according to the present invention, any of refrigerated, frozen or retorted form is recommended.
[0017]
【Example】
Hereinafter, embodiments of the present invention will be described specifically with reference to Examples, but the present invention is not limited to these embodiments.
[0018]
Table 1 shows a recipe for producing the soybean protein side dish.

[0019]
Examples 1 and 2 and Comparative Example 1
7 parts by weight of powdery separated soybean protein (hereinafter referred to as "parts"), 6 parts of vegetable oil and fat, and 23 parts of water were cut with a silent cutter to prepare a soybean protein paste. 10 parts of ground chicken and 1 part of salt were added to this soybean protein paste to obtain a connecting material. 5 parts of yuba cut to about 5 mm in a mixer, 1 part of rehydrated hijiki, 2 parts of burdock scallop sliced to a thickness of 2 mm, 3 parts of pumpkin sliced into 1 cm square, 4 parts of minced pods, 4 parts of chopped edamame 7 parts, 7 parts of honey cut to about 8 mm, 8 parts of carrot cut to 5 mm dice, 8 parts of onion cut to 5 mm dice, 2 parts of seasoning, and 4 parts of starch. 47 parts of materials were added and mixed to obtain dough. This dough was molded into a 40 g square shape, heated in oil at an oil temperature of 110 ° C. for 5 minutes, and further heated in oil at 180 ° C. for 1 minute (Example 1).
[0020]
The dough with vegetables prepared in the same manner as in Example 1 was molded into 40 g, heated in oil at an oil temperature of 170 ° C. for 1 minute, and further heated by heating at 85 ° C. for 13 minutes (Example 2).
10 parts of powdery separated soybean protein, 10 parts of vegetable oil and fat, and 30 parts of water were cut with a silent cutter, and 1 part of salt was added to obtain a connecting material. 2 parts of burdock sliced to 2 mm thickness, 3 parts of pumpkin sliced to 1 cm square, 5 parts of chopped pods, 9 parts of chopped soybean, 9 parts of honey cut to about 8 mm, 5 mm dice 8 parts of carrots cut into a shape, 8 parts of onions cut into a 5 mm dice, 2 parts of seasonings, and 3 parts of starch were added, and further 51 parts of the above-mentioned binder material was added and mixed to obtain a dough. This dough was molded into a 40 g square shape, heated in oil at an oil temperature of 110 ° C. for 5 minutes, and further heated in oil at 180 ° C. for 1 minute (Comparative Example 1).
[0021]
After freezing and storage, two soybean protein side dishes, which have passed for one month, are simmered in a liquid for about 15 minutes, cooked and heated, and after three hours, nine panelists skilled in texture evaluation have a five-point evaluation method (five-point soft, The results were shown in Table 2 with 4 points being slightly soft, 3 points being normal, 2 points being slightly hard, and 1 point being being hardened.

[0022]
The soybean protein side dishes of Examples 1 and 2 had a clearly soft texture after the stew cooking and heating and after 3 hours at room temperature. On the other hand, Comparative Example 1 was clearly different from Examples 1 and 2 and had a hard texture.
In addition, when meat was added and mixed with ingredients in the same composition as in Example 1 but not in the joining material, scattering occurred during heating in oil, and a product having an apparently problematic appearance was obtained.
[0023]
Comparative Examples 2-3
The vegetable-containing dough prepared in the same manner as in Example 1 was molded into 40 g, and baked at 230 ° C. for 6 minutes (Comparative Example 2).
Vegetable dough prepared in the same manner as in Example 1 was molded into 40 g and steamed at 85 ° C. for 40 minutes (Comparative Example 3).
[0024]

[0025]
After freezing and storage, two soybean protein side dishes, which have passed for one month, are simmered in a liquid for about 15 minutes, cooked and heated, and after three hours, nine panelists skilled in texture evaluation have a five-point evaluation method (five-point soft, The results were shown in Table 4 with 4 points being slightly soft, 3 points being normal, 2 points being slightly hard, and 1 point being being hardened.

[0026]
The soybean protein prepared foods of Comparative Examples 2 and 3 had a clearly hard texture after being cooked and cooked and after 3 hours at room temperature as compared with those of Example 1 above.
[0027]
Example 3 and Comparative Examples 4 and 5
6 parts by weight of powdery separated soybean protein, 4 parts of vegetable oil and fat, and 18 parts of water were cut with a silent cutter to prepare a soybean protein paste. A connecting material was obtained by adding 10 parts of ground chicken and 1 part of salt to the soybean protein paste. 5 parts of yuba cut into a mixer of about 5 mm, 1 part of rehydrated hijiki, 5 parts of burdock scallop sliced to a thickness of 2 mm, 3 parts of pumpkin sliced to 1 cm square, 4 parts of chopped pods, 4 parts of chopped eggplant 8 parts, 8 parts of honey cut to about 8 mm, 9 parts of carrot cut to 5 mm dice, 12 parts of onion cut to 5 mm dice, 2 parts of seasoning, and 4 parts of starch. 39 parts of materials were added and mixed to obtain dough. This dough was molded into a 40 g square shape, heated in oil at an oil temperature of 110 ° C. for 5 minutes, and further heated in oil at 180 ° C. for 1 minute (Example 3).
The vegetable dough prepared in the same manner as in Example 3 was molded into 40 g, and baked at 230 ° C. for 6 minutes. (Comparative Example 4)
The vegetable-containing dough prepared in the same manner as in Example 3 was molded into 40 g and steamed at 85 ° C. for 40 minutes (Comparative Example 5).
[0028]

[0029]
After freezing and storage, two soybean protein side dishes, which have passed for one month, are simmered in a liquid for about 15 minutes, cooked and heated, and after three hours, nine panelists skilled in texture evaluation have a five-point evaluation method (five-point soft, The results were shown in Table 6 with 4 points being slightly soft, 3 points being normal, 2 points being slightly stiff, and 1 point being stiff.

[0030]
The soybean protein side dish of Example 3 had a clearly soft texture after the stew cooking and heating and after 3 hours at room temperature as compared with those of Comparative Examples 4 and 5.
[0031]
Example 4 and Comparative Examples 6 to 7
4 parts by weight of powdery soybean protein, 3 parts of vegetable oil and fat, and 12 parts of water were cut with a silent cutter to prepare a soybean protein paste. A linking material was obtained by adding 9 parts of minced chicken and 1 part of salt to this soybean protein paste. 5 parts of yuba cut into a mixer of about 5 mm, 1 part of rehydrated hijiki, 7 parts of burdock sliced to 2 mm thickness, 5 parts of pumpkin sliced to 1 cm square, 4 parts of minced pods, 4 parts of chopped edamame 9 parts, 9 parts of honey cut to about 8 mm, 10 parts of carrot cut to 5 mm dice, 15 parts of onion cut to 5 mm dice, 2 parts of seasoning, and 4 parts of starch, and further the above-mentioned connection 29 parts of materials were added and mixed to obtain a dough. This dough was molded into a 40 g square shape, heated in oil at an oil temperature of 110 ° C. for 5 minutes, and further heated in oil at 180 ° C. for 1 minute (Example 4).
The vegetable-containing dough prepared in the same manner as in Example 4 was molded into 40 g, and baked at 230 ° C. for 6 minutes (Comparative Example 6).
The dough with vegetables prepared in the same manner as in Example 4 was molded into 40 g and steamed at 85 ° C. for 40 minutes (Comparative Example 7).
[0032]

[0033]
After storage in a frozen state, two soybean protein side dishes that have passed for one month are boiled in a broth for about 15 minutes, cooked and heated, and after three hours have passed the five-point evaluation method (9 points) Table 4 shows the results obtained by taking the average value.

[0034]
The soybean protein side dish of Example 4 had a clearly soft texture after the stew cooking and heating and after 3 hours at room temperature as compared with those of Comparative Examples 6 and 7.
[0035]
【The invention's effect】
According to the present invention, a dough containing ingredients is molded into a connecting material consisting of soybean protein paste and meat, and a multi-stage soybean protein side dish manufacturing method is used to finish a soft texture by stewing cooking and heating for 3 hours. The soft texture was maintained after the lapse.

Claims

A dough obtained by mixing and molding a binder and ingredients including soy protein paste is heated in a multi-stage process including heating in oil at 105 to 135 ° C and heating in oil at 150 ° C or more and less than 200 ° C to produce a cancer mimic. A method for producing a cancer mimetic, comprising: adding 30 to 70% by weight of vegetables in a dough as an ingredient, and 5 to 20% by weight of meat in a dough as a connecting material .

The production method according to claim 1, wherein the soy protein paste is a soy protein isolated or concentrated soy protein and water hydrate, an isolated soy protein or concentrated soy protein, an emulsion of oil and water, or tofu.

A cancer mimic obtained by the production method according to claim 1 or 2.