WO2022118663A1 - Method for manufacturing processed meat product containing bean protein - Google Patents

Abstract

The present invention relates to: a method for reducing the bean protein smell of a processed meat product that contains bean protein; and to a method using the same for manufacturing a processed meat product containing bean protein. This method for manufacturing a processed meat product containing bean protein is characterized by including: (a) a step for kneading a mixture containing a meat starting material, edible oil/fat, and salt; and (b) a step for mixing bean protein into the mixture obtained in the step (a). By reducing the smell of bean protein in a processed meat product, a part of the meat starting material can be substituted with bean protein, thereby enabling the starting material cost to be reduced.

Description

Manufacturing method of processed meat products containing bean protein

The present invention relates to a method for producing a processed meat product containing bean protein, a method for producing a dough for processed meat products, and a method for reducing the odor of bean protein in processed meat products containing bean protein.

Proteins derived from beans such as soybeans (referred to as "bean protein" in the present specification) have a low amount of lipids, are rich in dietary fiber, and contain many functional components such as isoflavone, so that various foods are used. It is expected to be used for. Also in the field of processed meat products, if bean protein can be used, the amount of meat raw material used can be reduced, and the raw material cost can be suppressed while imparting nutritional value that is not found in meat raw materials.
However, when bean protein is used as a food raw material, the unpleasant odor and flavor derived from bean protein become a barrier.
As a method for masking an unpleasant odor or flavor derived from bean protein, for example, Patent Document 1 proposes blending an oxidized fat / oil having a specific peroxide value. Further, Patent Document 2 describes that processed lecithin can suppress an offensive flavor such as soybean protein odor. Further, Patent Document 3 describes that soybean protein odor can be masked by adding thaumatin, which is a natural sweetener.

International Publication No. 2018/123596 Japanese Unexamined Patent Publication No. 2016-067354 Japanese Unexamined Patent Publication No. 2011-004699

Also in the field of processed meat products, it is desired to use bean protein while suppressing the unpleasant odor and flavor derived from bean protein (hereinafter referred to as "bean protein odor" in the present specification). It is desirable to be able to reduce raw material costs while imparting nutritional value by providing a method for suppressing the odor of bean protein.

The present invention relates to a method for producing a processed meat product containing bean protein, a method for producing a dough for a processed meat product, and a method for reducing the odor of bean protein in a processed meat product containing soybean protein, as shown below.
[1] A method for producing a processed meat product containing bean protein.
(A) A step of kneading a mixture containing meat raw materials, edible oils and fats and salts, and
(B) The production method comprising a step of mixing bean protein with the mixture obtained in the step (a).
[2] The production method according to the above [1], which comprises kneading the meat raw material and the edible oil / fat in the step (a), and then adding a salt and further kneading.
[3] The production method according to the above [1] or [2], wherein in the step (a), the mixture contains a powder raw material for seasoning.
[4] The item according to any one of [1] to [3] above, wherein the origin of the bean protein is one or more selected from the group consisting of soybean, pea, lentil and chickpea. Production method.
[5] The production method according to any one of the above [1] to [4], which comprises mixing the bean protein with the mixture after adding water in the step (b).
[6] Any one of the above [1] to [5], wherein the edible oil / fat is used in the range of 5 to 150 parts by mass with respect to 100 parts by mass (mass conversion before water addition) of the bean protein. The manufacturing method described in.
[7] The edible oil is selected from the group consisting of soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, grapeseed oil, palm oil, palm kernel oil, and palm oil. The production method according to any one of [1] to [6].
[8] The production method according to any one of the above [1] to [7], wherein the meat raw material is minced.
[9] The item according to any one of [1] to [8] above, which comprises preparing a dough for processed meat products by further mixing other raw materials as needed in the step (b). Production method.
[10] (c) The production method according to any one of [1] to [9] above, further comprising a step of cooking the dough for processed meat products obtained in the step (b).
[11] The processed meat products are selected from the group consisting of hamburger steak, meat loaf, meatballs, ham, sausage, gyoza, minced meat cutlet, ravioli, shumai, meat bun, spring roll, and meatball. The manufacturing method according to any one.
[12] A method for producing a dough for processed meat products containing bean protein.
(A) A step of kneading a mixture containing meat raw materials, edible oils and fats and salts, and
(B) The production method comprising a step of mixing bean protein with the mixture obtained in the step (a).
[13] The production method according to the above [12], which comprises kneading the meat raw material and the edible oil / fat in the step (a), and then adding a salt and further kneading.
[14] The production method according to the above [12] or [13], wherein in the step (a), the mixture contains a powder raw material for seasoning.
[15] The item according to any one of [12] to [14] above, which comprises preparing a dough for processed meat products by further mixing other raw materials as needed in the step (b). Production method.
[16] A method for reducing the odor of bean protein in processed meat products containing bean protein.
(A) A step of kneading a mixture containing meat raw materials, edible oils and fats and salts, and
(B) The method according to the above method, which comprises a step of mixing bean protein with the mixture obtained in the above step (a).

According to the present invention, the odor of bean protein can be reduced by devising a method for producing processed meat products. According to a preferred embodiment of the present invention, in a processed meat product, the odor of bean protein can be effectively reduced, so that a part of the meat raw material can be replaced with bean protein, and the cost and nutritional value can be reduced. Can provide excellent processed meat products. Further, according to a preferred embodiment of the present invention, the juiciness of the meat can be further brought out when the dough for processed meat products is heated.

Hereinafter, each embodiment of the present invention will be described in more detail.

1. 1. Method for Producing Processed Meat Product Containing Bean Protein The method for producing processed meat product containing bean protein according to the present invention is
(A) A step of kneading a mixture containing meat raw materials, edible oils and fats and salts, and
(B) The step of mixing the bean protein with the mixture obtained in the step (a) is included.
As described above, the present invention is characterized in that the meat raw material is first kneaded with edible oil and fat and salt, and then the bean protein is mixed, instead of mixing the meat raw material and the bean protein at the same time. According to the present invention, by mixing the meat raw material and the raw material component including bean protein in this order, a processed meat product can be produced while suppressing the odor of bean protein.

1) Step (a)
In the step (a), the mixture containing the meat raw material, the edible oil and fat and the salt is kneaded. By first kneading the meat raw material with edible fats and oils and salt, the fibers of the meat are entangled and bound to each other, the dough becomes sticky, and the taste of the gravy and the meat can be trapped in the dough. In addition, it becomes easy to mold the dough for processed meat products. According to a preferred embodiment of the present invention, in the step (a), the meat raw material is kneaded not only with salt but also with edible fats and oils to bring out the juiciness of the meat when the dough for processed meat products is heated. be able to. Here, "kneading" means that the raw materials are mixed evenly and kneaded until the dough becomes sticky.
Here, the kneading method may be to knead until the dough becomes sticky, or it may be mixed by hand, or it may be mixed using a device such as a Hobart mixer, a Kenmix mixer, or a food mixer. good.
In the present invention, the meat raw material, the edible oil and fat and the salt may be kneaded at the same time, or the meat raw material and the edible oil and fat may be kneaded first, and then the salt may be added and further kneaded. According to a preferred embodiment of the present invention, the meat raw material is kneaded with edible oil and fat first, and then salt is added and kneaded to bring out the juiciness of the meat when the dough for processed meat products is heated. Can be done.

The meat raw material is not particularly limited as long as it is the meat of livestock animals. For example, as meat raw materials, meat of mammals such as cows, pigs, sheep and goats; meat of birds such as chickens, ducks, turkeys, geese and ducks; meat of reptiles such as crocodile; meat of amphibians such as frogs; Examples include meat of insects. These may be used alone or in combination of two or more. The meat raw material may be appropriately selected according to the type and purpose of the processed meat product.
The shape of the meat raw material is not particularly limited, but it is preferably a shape that can be easily kneaded with the raw material components such as edible oils and fats and salts, and particularly preferably minced.
Although not particularly limited, in the step (a), it is preferable that the meat raw material is usually kept in a low temperature state of refrigeration (for example, 0 ° C. or higher and 10 ° C. or lower).

The meat raw material is preferably used in the range of 10 to 90% by mass, more preferably 15 to 80% by mass, and further preferably 18 to 70% by mass in the dough for processed meat products. The amount of the meat raw material used may be appropriately selected according to the type and purpose of the processed meat product. When a numerical range is indicated in the present specification, it may be a numerical range in which an upper limit value and a lower limit value are appropriately combined.

The edible oil and fat is not particularly limited as long as it is provided for food. For example, edible oils and fats include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil, grapeseed oil, palm oil, palm kernel oil, and vegetable oils such as palm oil; Animal fats and oils such as fish oils, pork fats, beef fats, chicken fats and milk fats; medium-chain fatty acid triglycerides, and processed fats and oils that have been processed into one or more selected from the group consisting of ester exchange, hydrogenation and fractionation. One or more species selected from the group of
Among these, those having a unique flavor and less peculiarity are preferable in that the flavor of processed meat products can be easily designed according to the purpose. For example, soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, etc. Vegetable oils and fats such as safflower oil, grapeseed oil, palm oil, palm kernel oil, and coconut oil are particularly preferably used.

In the present invention, the edible oil / fat used in the step (a) is preferably used in the range of 5 to 150 parts by mass with respect to 100 parts by mass of bean protein (in terms of mass before water addition), and more preferably. It is used in the range of 10 to 120 parts by mass, more preferably 15 to 110 parts by mass, and even more preferably 18 to 105 parts by mass. By using edible oils and fats in the above range with respect to bean protein in the step (a), the odor of bean protein can be effectively suppressed.

Salt is used to improve the binding and water retention of meat ingredients. The salt is preferably used in the range of 0.8 to 6 parts by mass, more preferably 1 to 5.5 parts by mass, and further preferably 1.2 to 4 parts by mass with respect to 100 parts by mass of the meat raw material. , Particularly preferably in the range of 1.5 to 3 parts by mass.

The mixture of the step (a) may contain other raw materials other than the meat raw material, the edible oil and fat, and the salt as long as the binding property of the meat raw material is not impaired.
Other raw materials include, for example,
Spices such as pepper, nutmeg, oregano, thyme;
Examples include powder seasonings such as sugar, monosodium glutamate, and consomme; and powder raw materials for seasoning.
Further, starches, emulsifiers, meat improvers (enzyme preparations, alkaline preparations, phosphates, etc.) and the like may be added.

Further, as other raw materials to be blended with the meat raw material, edible oil and fat and salt in the step (a), a part of the bean protein mixed in the step (b), for example, a powdered bean protein may be added to the mixture. It shall not be excluded from the scope of the present invention. For example, powdered bean protein may be added in a small amount (for example, less than 5 parts by mass in terms of mass before adding water to 100 parts by mass of meat raw material). However, since bean protein tends to inhibit the binding property of meat raw materials, the amount used here is only a small part, and most of the amount of bean protein used can be added in step (b). preferable.

Other raw materials may be added together when the meat raw material, edible oil and fat and salt are kneaded, or may be added and kneaded together when the meat raw material and edible oil and fat are kneaded first. The meat raw material and the edible oil / fat may be kneaded first, and then added together with the salt and kneaded.
The other raw materials may be added and mixed together with the bean protein in the step (b) instead of the step (a).

2) Step (b)
In the step (b), the bean protein is mixed with the mixture obtained in the step (a). The mixing method here is not particularly limited, and it may be performed until the added raw materials are uniformly mixed, or it may be mixed by hand, or a device such as a Hobart mixer, a Kenmix mixer, or a food mixer may be used. You can mix it. The raw materials can be uniformly mixed to obtain a dough for processed meat products.

The bean protein is not particularly limited as long as it is a protein derived from beans.
Bean protein is produced from, for example, defatted beans obtained by extracting oil from beans, and is classified into granular, fibrous, powdery and the like according to a manufacturing method. In the present invention, any shape of bean protein can be used, but granular or fibrous is preferable in terms of good water retention and excellent texture. On the other hand, powdered bean protein has the property of gelling by absorbing water, and has the effect of imparting a unique texture to processed meat products. Moreover, you may use the bean protein of the water-free type as it is. In the present invention, the shape of the bean protein may be selected according to the type and purpose of the processed meat product.

Examples of the origin of bean protein include soybeans, peas, lentils and chickpeas. In the present invention, the origin of bean protein may be selected according to the type and purpose of the processed meat product. Soybeans and peas are preferable in terms of availability.

When adding water, the bean protein is preferably used in the range of 3 to 30% by mass, more preferably 6 to 25% by mass, and further preferably 8 to 8 to 30% by mass in the dough for processed meat products. It is used in the range of 18% by mass, more preferably 8 to 14% by mass.
When a bean protein that does not require water addition is used, it is preferably used in the range of 5 to 70% by mass, more preferably 10 to 65% by mass, and further preferably 18 to 55 in the dough for processed meat products. It is used in the range of% by mass, more preferably 20 to 50% by mass, and even more preferably 22 to 40% by mass.

In the dough for processed meat products, the bean protein per 100 parts by mass of the meat raw material is preferably used in the range of 5 to 130 parts by mass, more preferably 10 to 110 parts by mass in terms of mass before water addition. It is used in the range of parts, more preferably 12 to 80 parts by mass, and even more preferably 15 to 50 parts by mass.
In the dough for processed meat products, the bean protein per 100 parts by mass of the meat raw material is preferably used in the range of 10 to 350 parts by mass, more preferably 15 to 250 when a water-free type bean protein is used. It is used in the range of parts by mass, more preferably 18 to 150 parts by mass, and even more preferably 20 to 100 parts by mass.

Since the bean protein can impart a desirable texture by absorbing water, it is preferable to mix the bean protein with the mixture after adding water in the step (b).
Although it depends on the type of bean protein, water is preferably used in the range of 100 to 800 parts by mass, more preferably 200 to 700 parts by mass, and further preferably 200 to 200 parts by mass with respect to 100 parts by mass of bean protein. It is used in the range of 600 parts by mass.

The processed meat product produced by the method of the present invention is not particularly limited as long as it contains meat raw materials and bean protein. Preferred meat processed products include, for example, hamburgers, meatloaf, meatballs, ham, sausages, gyoza, minced meat cutlets, ravioli, shumai, meatballs, spring rolls, and meat buns.

In the step (b), other raw materials are further mixed as needed to prepare a dough for processed meat products.

The other raw materials used in the step (b) are not particularly limited as long as they are raw materials normally used for foods, and can be appropriately selected according to the type and purpose of the processed meat product.

Other raw materials include, for example,
Vegetables such as onions, shiitake mushrooms, ginger, garlic, bamboo shoots, cabbage, Chinese cabbage, and garlic chives;
Starch or flour such as cornstarch, potato starch, wheat flour, bread crumbs;
Eggs such as whole eggs, egg whites and yolks or their components;
Seasonings such as sugar, vinegar, sake, mirin, salt, soy sauce, pepper, nutmeg, oregano, monosodium glutamate, oyster sauce;
Edible oils and fats for imparting flavors such as sesame oil, olive oil, lard (pork fat), and green onion oil;
Emulsifiers such as polyglycerin fatty acid ester and polyglycerin condensed ricinoleic acid ester;
Spices such as pepper, nutmeg, oregano, thyme;
Examples thereof include enzyme preparations, alkaline preparations, meat improving agents such as phosphates; and the like.
The other raw materials used in the step (b) may be the same as the seasoning powder raw materials arbitrarily added in the step (a).

For example, when the processed meat product is a hamburger steak, meat loaf, meat ball, meatball, or the like, the dough for the processed meat product is prepared in step (b), the dough is formed into a desired shape, and then the next step is performed. Cook in (c).
When the processed meat product is gyoza, ravioli, shumai, spring rolls, meat bun, etc., the dough for the processed meat product is prepared, the dough is wrapped in a skin material, and then cooked in the step (c). ..
When the processed meat product is ham, sausage, or the like, the dough for the processed meat product is prepared, the dough is filled in the casing, and then the dough is cooked in the step (c).
When the processed meat product is a fried food such as minced meat cutlet or a fried-like food, the dough for the processed meat product is prepared, the dough is appropriately coated with a batter, and then cooked in the step (c). do.

The total amount of meat raw material and bean protein (mass equivalent before water addition) contained in the dough for processed meat products varies depending on the type and purpose of the processed meat products, but is usually in the range of 10 to 90% by mass. It is preferably in the range of 15 to 80% by mass, more preferably 18 to 75% by mass, and even more preferably 25 to 72% by mass.

3) Step (c)
In addition to the steps (a) and (b), the production method according to the present invention further comprises, if necessary.
(C) The step of cooking the dough for processed meat products obtained in the step (b) is included.

The cooking method is not particularly limited as long as it is a method of cooking by applying heat to the food material, and examples thereof include cooking methods such as baking, boiling, frying, frying, and steaming. The cooking method may be appropriately selected according to the type and purpose of the processed meat product.
For example, dry heat cooking in an oven or a frying pan, microwave cooking in a microwave oven or the like, superheated steam cooking in a steam convection oven or the like, oil shavings in edible oils and fats, and the like can be mentioned. You may combine these cooking methods.

The heating temperature varies depending on the cooking method, but is usually preferably 100 ° C to 300 ° C, more preferably 150 to 250 ° C.
The heating time may be appropriately determined depending on the heating temperature, the cooking method, the size of the processed meat product, and the like. Usually, 5 to 30 minutes is preferable, and 5 to 20 minutes is more preferable.

The processed meat product in the present invention is subjected to a preliminary heat treatment step, a storage step such as frozen storage, and a reheat treatment step after appropriately molding the dough for the processed meat product, or covering it with a leather material, a clothing material, or the like. It may be obtained.
Further, in the processed meat product of the present invention, after the dough for the processed meat product is appropriately molded, or after being coated with a leather material, a clothing material or the like, a storage step such as frozen storage and re-preservation are performed without performing a preliminary heat treatment step. It may be obtained through a heat treatment step.

In the present invention, the "preliminary heat treatment step" is a treatment step for simplifying cooking immediately before eating.
In the preheat treatment step, the heating temperature is preferably 100 ° C. to 300 ° C., more preferably 150 to 250 ° C.
The heating time may be appropriately determined depending on the heating temperature, the cooking method, the size of the processed meat product, and the like, but is usually preferably 5 to 30 minutes, more preferably 5 to 20 minutes.

In the present invention, the "preservation step" is a step for extending the expiration date. If there is a preservation step, the preservation is one or two selected from the group consisting of refrigerated storage and frozen storage.
In the storage step, the storage temperature is preferably −50 ° C. to 10 ° C., more preferably −30 to 8 ° C., and even more preferably −25 to 5 ° C.
The storage time may be appropriately determined depending on the type of processed meat product, transportation time, etc., but is usually preferably 0 hour to 6 months, more preferably 8 hours to 3 months.

In the present invention, the "reheat treatment step" is a heat treatment step immediately before eating.
In the reheat treatment step, the heating temperature is preferably 100 ° C to 300 ° C, more preferably 150 to 250 ° C.
The heating time may be appropriately determined depending on the heating temperature, the cooking method, the size of the processed meat product, and the like, but is usually preferably 5 to 30 minutes, more preferably 5 to 20 minutes.

As described above, the desired processed meat product can be obtained by cooking the dough for the processed meat product obtained in the step (b) by heating in the step (c), if necessary.
According to a preferred embodiment of the present invention, in a processed meat product, the odor of bean protein can be effectively reduced, so that a part of the meat raw material can be replaced with bean protein, and the cost and nutritional value can be reduced. Can provide excellent processed meat products. The processed meat product of the present invention is particularly useful in that it can reduce the cost of meat raw materials.
Further, according to a preferred embodiment of the present invention, the juiciness of the meat can be further brought out when the dough for processed meat products is heated.

2. 2. Method for producing dough for processed meat products containing bean protein The method for producing dough for processed meat products containing bean protein according to the present invention is as follows.
(A) A step of kneading a mixture containing meat raw materials, edible oils and fats and salts, and
(B) It is characterized by including a step of mixing bean protein with the mixture obtained in the step (a).

The steps (a) and (b) in the method for producing a dough for a processed meat product containing bean protein according to the present invention are the steps described in the above-mentioned "1. Method for producing a processed meat product containing bean protein", respectively. Same as (a) and (b).

The dough for processed meat products obtained in step (b) includes dough for processed meat products such as hamburger steak, meatloaf, meatballs, ham, sausage, gyoza, minced meat cutlet, ravioli, shumai, meatballs, spring rolls, and meat buns. It is suitably used as a dough.

3. 3. A method for reducing the odor of bean protein in a processed meat product containing bean protein A method for reducing the odor of bean protein in a processed meat product containing bean protein according to the present invention is
(A) A step of kneading a mixture containing meat raw materials, edible oils and fats and salts, and
(B) It is characterized by including a step of mixing bean protein with the mixture obtained in the step (a).

The steps (a) and (b) in the method for reducing the bean protein odor according to the present invention are the steps (a) and (b) described in the above-mentioned "1. Method for producing a processed meat product containing bean protein", respectively. ) Is the same.
As described above, according to the present invention, it is possible to reduce the odor of bean protein in processed meat products. According to a preferred embodiment of the present invention, in a processed meat product, the odor of bean protein can be effectively reduced, so that a part of the meat raw material can be replaced with bean protein, and the cost and nutritional value can be reduced. Can provide excellent processed meat products.

Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.
In addition, the calculated values for bean protein in the table use the mass of bean protein before water addition unless otherwise specified.

In this example and comparative example, the following raw materials were used. Those not specifically described used commercially available products that are generally available. Various bean proteins were mixed with other raw materials after adding water.
・ Canola oil: "AJINOMOTO smooth canola oil" manufactured by J-Oil Mills Co., Ltd.
・ Soybean oil: "AJINOMOTO rich and delicious soybean oil" manufactured by J-Oil Mills Co., Ltd.
・ Corn oil: "AJINOMOTO germ blessing corn oil" manufactured by J-Oil Mills Co., Ltd.
・ Umami seasoning: “Ajinomoto” manufactured by Ajinomoto Co., Inc., an umami seasoning whose main component is sodium L-glutamate.
・ Granular soy protein: "Fuji Oil Ace 500" manufactured by Fuji Oil Co., Ltd.
・ Powdered soy protein: "New Fuji Pro SEH" manufactured by Fuji Oil Co., Ltd.
-Powdered pea protein: "PP-CS" manufactured by Organo Food Tech Co., Ltd.
・ Bread crumbs: Raw bread crumbs, "Raw bread crumbs made from bread crumbs" manufactured by Frystar Co., Ltd.

(Production Example 1) Edible oils and fats Edible oils and fats were prepared according to the following method.
500 g of anhydrous milk fat (product name: butter oil CML, manufactured by Maruwa Yushi Co., Ltd., fat content: 99.8% by mass) is placed in a stainless steel container, stirred while keeping warm at 100 ° C, and air (500 mL / min) is supplied. Then, timely sampling was performed to obtain an oxidized fat having a peroxide value (POV) of 82. The obtained oxidized fat and oil was added in an amount of 1% by mass with respect to the canola oil to obtain an edible fat and oil.
The POV was measured according to "Standard Oil and Fat Analysis Test Method 2.5.2.1-1996 Peroxide Value".

1. 1. Preparation of hamburger steak (1)
A hamburger was prepared with the composition shown in Table 1.
1) First, each raw material of (A) was mixed and kneaded with a mixer (“Mixer N50” manufactured by Hobert Co., Ltd.).
2) Next, each raw material of (B) was mixed.
3) The mixture (A) obtained in 1) above and the mixture (B) obtained in 2) above were mixed to prepare a hamburger dough.
4) The hamburger dough obtained in 3) above is molded into 50 g portions, the front surface is baked in a frying pan for 2 minutes, the back surface is further inverted and the back surface is baked for 1 minute, and then placed in a steam convection oven (manufactured by Rational). It was cooked with superheated steam for 5 minutes under the conditions of 100% steam and 160 ° C.

In the comparative example, the edible oil and fat of (C) was not mixed with the mixture of (A), and when the mixture (A) and (B) were mixed, the edible oil and fat of (C) was post-added and mixed. A hamburger was prepared in the same manner.

The obtained hamburger bean protein odor was evaluated on a 6-point scale by two specialized panelists according to the following evaluation criteria, and the evaluation value was decided by a consensus. 2 or less was accepted.
5 Strong bean protein odor 4 Slightly strong bean protein odor 3 Somewhat bean protein odor 2 Slightly weak bean protein odor 1 Weak bean protein odor 0 Very weak bean protein odor or no bean protein odor

The results are shown in Table 1.

As shown in Table 1, when the edible oil and fat is added and kneaded together at the time of salting the minced beef and pork in the mixture (A), the bean protein odor is significantly suppressed as compared with the case where the edible oil and fat is added afterwards. Was made.
Further, in the example in which any of the edible fats and oils was used, the juiciness of the hamburger was superior to the case where the edible fats and oils were added and kneaded together at the time of salting, as compared with the case where the edible fats and oils were added afterwards.

2. 2. Preparation of hamburger steak (2)
A hamburger was prepared with the composition shown in Table 2. A hamburger was prepared in the same manner as in "1. Preparation of hamburger steak (No. 1)" except that the amount of edible oil and fat added was changed.
The obtained hamburger steak protein odor was evaluated on a 6-point scale by three specialized panelists according to the same evaluation criteria as in "1. Preparation of hamburger steak (1)", and the evaluation value was decided by consensus. 2 or less was accepted.

The results are shown in Table 2.

As shown in Table 2, the same tendency is seen when the amount of edible oil and fat added is changed, and when the edible oil and fat is added and kneaded together at the time of salting the minced beef and pork in the mixture (A), it is edible. The odor of bean protein could be significantly suppressed compared to the case where fats and oils were added afterwards.
Further, in each of the examples, when the edible oil and fat was added at the time of salting and kneaded together, the juiciness of the hamburger was superior to that when the edible oil and fat was added afterwards.

3. 3. Preparation of hamburger steak (3)
A hamburger was prepared with the composition shown in Table 3. Here, in Example 3-1 the fat and meat are mixed first, then salt is added and kneaded; in Example 3-2, the fat, meat and salt are simultaneously added and kneaded; Example 3-. In No. 3, fats and oils, meat, salt and powdered seasonings (sugar, pepper, Ajinomoto) were added at the same time and kneaded. A hamburger was prepared in the same manner as in "1. Preparation of hamburger (1)" except for the salting method.
The obtained hamburger steak protein odor was evaluated on a 6-point scale by three specialized panelists according to the same evaluation criteria as in "1. Preparation of hamburger steak (1)", and the evaluation value was decided by consensus. 2 or less was accepted.

The results are shown in Table 3.

Although Examples 3-2 and Comparative Example 3-1 have the same composition and the same procedure as Example 2-1 and Comparative Example 2-1 respectively, they are described for comparison.

As shown in Table 3, when edible fats and oils are added and kneaded together in the mixture (A) during salting of minced beef and pork, even if the edible fats and oils and meat are mixed and then salt is added within the salting process. Even when edible fats and oils, meat and salt were added at the same time, the odor of beef protein could be significantly suppressed as compared with the case where edible fats and oils were added afterwards. Further, even if a small amount of powder seasoning was added in addition to edible oils and fats, meat and salt during salting, the odor of bean protein could be suppressed in the same manner.
Further, in each of the examples, when the edible oil and fat was added at the time of salting and kneaded together, the juiciness of the hamburger was superior to that when the edible oil and fat was added afterwards. Further, when the meat raw material and the edible oil / fat are kneaded first at the time of salt kneading, and then the salt is added and further kneaded (Example 3-1), the meat raw material, the edible oil / fat and the salt are kneaded at the same time (Example 3-1). The juiciness of the hamburger was better than 3-2).

4. Preparation of hamburger steak (4)
A hamburger was prepared with the composition shown in Table 4. A hamburger was prepared in the same manner as in "1. Preparation of hamburger (No. 1)" except that powdered soybean protein or powdered pea protein was used as the bean protein.
The obtained hamburger steak protein odor was evaluated on a 6-point scale by two expert panelists according to the same evaluation criteria as in "1. Preparation of hamburger steak (1)", and the evaluation value was decided by consensus. 2 or less was accepted.

The results are shown in Table 4.

As shown in Table 4, the same tendency was observed when powdered soybean protein and powdered pea protein were used as bean protein, and in the mixture (A), edible oils and fats were added at the time of salting of ground beef and pork. When kneaded, the odor of bean protein could be significantly suppressed as compared with the case where edible oils and fats were added afterwards. As for the state of the dough after kneading, Example 4-1 was superior to Example 4-4 in terms of ease of cohesion.
Further, even when powdered soybean protein and powdered pea protein are used as bean protein, the juiciness of the hamburger is superior to the case where the edible oil and fat is added at the time of salting and kneaded together, as compared with the case where the edible oil and fat is added afterwards. Was there.

5. Preparation of hamburger steak (No. 5)
A hamburger was prepared with the composition shown in Table 5. A hamburger was prepared in the same manner as in "1. Preparation of hamburger steak (No. 1)" except that the type of edible oil and fat was changed. However, palm oil, palm kernel oil, and palm oil were used after being melted at 40 ° C. before being added.
The obtained hamburger steak protein odor was evaluated on a 6-point scale by three specialized panelists according to the same evaluation criteria as in "1. Preparation of hamburger steak (1)", and the evaluation value was decided by consensus. 2 or less was accepted.

The results are shown in Table 5.

Although Examples 5-1 and Comparative Example 5-1 have the same composition as Example 1-1 and Comparative Example 1-1, respectively, they are described for comparison.

As shown in Table 5, the same tendency is seen when the types of edible fats and oils are changed. When edible fats and oils are added and kneaded together at the time of salting of minced beef and pork in the mixture (A), the edible fats and oils are mixed. The odor of bean protein could be significantly suppressed compared to the case of post-addition.
Further, even when the type of the edible oil / fat was changed, the juiciness of the hamburger was superior to the case where the edible oil / fat was added at the time of salting and kneaded together, as compared with the case where the edible oil / fat was added afterwards.

6. Preparation of hamburger steak (6)
A hamburger was prepared with the composition shown in Table 6. A hamburger was prepared in the same manner as in "1. Preparation of hamburger steak (No. 1)" except that the edible oil and fat prepared in Production Example 1 was used.

When the obtained hamburger bean protein odor was evaluated by three specialized panelists, the effect of suppressing the bean protein odor was observed when the edible oil and fat prepared in Production Example 1 was used and when it was added later. By adding it at the time of mixing (Comparative Example 6-1) and (A), the odor of bean protein could be further suppressed (Example 6-1).
In addition, when the edible oil and fat were added during salting and kneaded together, the juiciness of the hamburger was superior to that when the edible oil and fat was added afterwards.

7. Preparation of chicken meatballs Chicken meatballs were prepared with the composition shown in Table 7. Chicken meatballs were prepared in the same manner as in "1. Preparation of hamburger (No. 1)" except that minced chicken was used instead of minced beef and pork.

As shown in Table 7, when the bean protein odor of the obtained chicken meatballs was evaluated by three specialized panelists, when edible oils and fats were added during salting of chicken meatballs in the mixture (A) and kneaded together. The odor of bean protein could be significantly suppressed as compared with the case where the edible oil and fat was post-added to (Example 7-1) (Comparative Example 7-1). The same effect was seen even if the type of meat was changed.
In addition, when edible fats and oils were added during salting and kneaded together, the juiciness of chicken meatballs was superior to that when edible fats and oils were added later.

As shown in the above results, according to the production method of the present invention, the odor of bean protein can be effectively reduced in the processed meat product containing bean protein. In the examples, examples of hamburger and chicken meatballs are shown, but in the case of producing processed meat products containing bean protein other than the above, the bean protein odor is effectively reduced by using the method of the present invention. be able to. According to a preferred embodiment of the present invention, since a part of the meat raw material can be replaced with bean protein, it is possible to provide a processed meat product having a nutritional value not found in the meat raw material while reducing the raw material cost. Can be done.

Claims (16)

A method for manufacturing processed meat products containing bean protein.
(A) A step of kneading a mixture containing meat raw materials, edible oils and fats and salts, and
(B) The production method comprising a step of mixing bean protein with the mixture obtained in the step (a). The production method according to claim 1, wherein in the step (a), the meat raw material and the edible oil / fat are kneaded, and then salt is added and further kneaded. The production method according to claim 1 or 2, wherein in the step (a), the mixture contains a powder raw material for seasoning. The production method according to any one of claims 1 to 3, wherein the bean protein is derived from one or more kinds selected from the group consisting of soybean, pea, lentil and chickpea. The production method according to any one of claims 1 to 4, which comprises mixing the bean protein with the mixture after adding water in the step (b). The production method according to any one of claims 1 to 5, wherein the edible oil / fat is used in the range of 5 to 150 parts by mass with respect to 100 parts by mass of the bean protein (in terms of mass before water addition). From claim 1, the edible oil / fat is selected from the group consisting of soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, grape seed oil, palm oil, palm kernel oil, and palm oil. The manufacturing method according to any one of 6. The production method according to any one of claims 1 to 7, wherein the meat raw material is minced. The production method according to any one of claims 1 to 8, which comprises preparing a dough for processed meat products by further mixing other raw materials as necessary in the step (b). (C) The production method according to any one of claims 1 to 9, further comprising a step of cooking the dough for processed meat products obtained in the step (b). 13. Manufacturing method. A method for manufacturing dough for processed meat products containing bean protein.
(A) A step of kneading a mixture containing meat raw materials, edible oils and fats and salts, and
(B) The production method comprising a step of mixing bean protein with the mixture obtained in the step (a). The production method according to claim 12, wherein in the step (a), the meat raw material and the edible oil / fat are kneaded and then salt is added and further kneaded. The production method according to claim 12 or 13, wherein in the step (a), the mixture contains a powder raw material for seasoning. The production method according to any one of claims 12 to 14, which comprises preparing a dough for processed meat products by further mixing other raw materials as needed in the step (b). A method for reducing the odor of bean protein in processed meat products containing bean protein.
(A) A step of kneading a mixture containing meat raw materials, edible oils and fats and salts, and
(B) The method according to the above method, which comprises a step of mixing bean protein with the mixture obtained in the above step (a).