Preference of frozen hamburger blended with fibrous soyprotein.

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A processing method has been developed to prepare fibrous proteins from soybean protein by "gravity dropping method", which forms the fibrous protein by dropping protein dope solution into a coagulation bath through nozzles under gravity. The fibrous protein thus prepared has demonstrated feasibility to be utilized as a food ingredient in terms of quality and production cost.<BR>Two types of fibrous protein were prepared by our method; the first had its diameter of 0.8mm, flaked with a roller press, and the second was cut into pieces with its diameter of 0.3mm. Those proteins were separately mixed with meat to prepare hamburgers (R : 0.8mm fibrous protein, M : 0.3 mm fibrous protein) in such a manner that 50% of meat was substituted with the fibrous protein. The hamburgers (R and M) were compared organoleptically by 60 panels with a hamburger (F) blended with a fibrous protein commercially available in the same way.<BR>No statistical significance was observed among the three, R, M and F, in terms of visual appearance, body, hardness and meat identity. However, F slightly had be any flavor; certain terms of R such as odor, taste, mouthfeel and after-taste were scored higher then those terms of F. In addition, R acquired higher overall evaluation. Flaking with the roller press (R) gained higher scores with respect to texture such as mouthfeel and meat identity; thus it was suggested that mechanical pretreatment of the fibrous protein was more significant than the diameter to improve the texture of hamburger.
日本食品保蔵科学会の論文

Preference of frozen hamburger blended with fibrous soyprotein.

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