Hamburger type food material and process of making it

A hamburger type food material to be stuffed with an edible stuffing which comprises as a main ingredient granular soybean proteins and 0.5 to 5% by weight of casein as dry weight, 0.5 to 6% by weight of egg white as dry weight, 0.2 to 9% by weight of m-starch as dry weight and 55 to 79% by weight of water based on the total weight of the raw material, and being substantially free from minced meat is disclosed. A hamburger type food containing an edible stuffing therein prepare by using this food material is also disclosed.

FIELD OF THE INVENTION 
The present invention relates to a hamburger type food material for the 
production of hamburger type food or an imitation hamburger which contains 
an edible stuffing therein. More specifically, the food material of the 
present invention is a hamburger-like material for stuffing an edible 
material thereinto or wrapping an edible stuffing therein and is mainly 
composed of granular soybean proteins and substantially free from minced 
meat. The food material of the present invention is suitable for the 
continuous production of hamburger type food or an imitation hamburger 
with an automatic device such as a device for wrapping an edible bean 
paste in a dough such as an encrusting machine, for example. 
BACKGROUND OF THE INVENTION 
Normally, hamburgers are prepared by using minced meat, onions, eggs and 
crumbs as raw materials and minced meat is an essential ingredient. In 
addition, a hamburger containing an edible stuffing such as a boiled egg 
therein has been known. 
For example, JP-A49-71167 discloses a process for producing a hamburger 
stuffed with an edible material and, in this process, pork, beef, onions, 
crumbs, egg white, starch, flavors and seasonings are disclosed as raw 
materials for the hamburger. That is, the hamburger uses minced meat as an 
essential ingredient. Furthermore, no mechanical continuous shaping of the 
hamburger is used in this process. 
JP-A 55-120773 discloses a process for producing a hamburger stuffed with 
cheese. This hamburger uses beast meats such as beef and pork and is a 
conventional one. 
JP-A 55-120774 discloses a process for producing hamburgers. These 
hamburgers meet JAS standard and therefore use minced meat. 
JP-A 56-8667 discloses a process for producing processed meat products 
including hamburgers. However, there is no disclosure of food containing 
any edible stuffing. 
JP-A 60-227658 discloses a process for producing hamburgers containing 
edible stuffings. The hamburgers are produced by using conventional minced 
meat. 
These known hamburgers and meat products can readily stuff edible materials 
thereinto or wrap edible stuffings therein because of adhesion and 
integrity of minced meat. However, if no minced meat is used in the 
production of such a product, it is very difficult to stuff an edible 
material into the product or to wrap an edible material in the product 
because of the absence of adhesion and integrity of minced meat. In 
addition, if such a product is produced continuously with a mechanical 
device, any edible material is hardly contained in a product without any 
meat, unless the product has adhesion, strength and a proper flexibility. 
OBJECTS OF THE INVENTION 
An object of the present invention is to provide a hamburger type food 
material to be contained an edible stuffing therein which is mainly 
composed of granular soybean proteins and substantially free from minced 
meat, and is suitable for the continuous production of hamburger type food 
or an imitation hamburger containing an edible stuffing therein with an 
automatic device such as a device for wrapping a bean paste in a dough. 
This object as well as other objects and advantages of the present 
invention will become apparent from the following description. 
SUMMARY OF THE INVENTION 
The present inventors have found that a food material obtained by kneading 
a mixture of granular soybean proteins and certain amounts of certain 
materials can be continuously applied to an automatic device for stuffing 
or wrapping an edible material such as an encrusting machine, without 
breaking thereof and sticking to the device and that, even when no minced 
meat is used, hamburger type food or an imitation hamburger containing any 
selected edible stuffing therein, wherein the raw material is harmonized 
with the stuffing and the taste is palatable, can be obtained by roasting 
the food material containing the edible stuffing therein. 
Thus, according to the present invention, there is provided a hamburger 
type food material to be stuffed with an edible stuffing which comprises 
as a main ingredient granular soybean proteins and 0.5 to 5% by weight of 
casein as dry weight, 0.5 to 6% by weight of egg white as dry weight, 0.2 
to 9% by weight of .alpha.-starch as dry weight and 55 to 79% by weight of 
water based on the total weight of the food material, and being 
substantially free from minced meat. 
Hamburger type food containing an edible stuffing therein produced by using 
the food material of the present invention is also provided.

DETAILED DISCLOSURE OF THE INVENTION 
The granular soybean proteins used in the present invention have been known 
and marketed. Suitably, the granular soybean proteins to be used are a dry 
product obtained by pressurizing, heating and extruding a soy bean raw 
material together with water by an extruder to provide meat-like texture. 
Normally, the granular soybean proteins are reconstituted with water or 
hot water for using in the production of the hamburger type food material 
of the present invention. When the granular soybean proteins are 
reconstituted by addition of 3 times of water, about 25 to 60% by weight, 
preferably about 35 to 56% by weight of the reconstituted soybean proteins 
are used based on the total weight of the food material of the present 
invention. As dry weight, the granular soybean proteins are used in an 
amount of 6 to 15% by weight, preferably 9 to 14% by weight based on the 
total weight of the food material of the present invention. When the 
amount of the granular soybean proteins are too small, neither granular 
mouth feel of a hamburger nor palatable taste is obtained. On the other 
hand, when the amount is too large, continuous application of the food 
material to a device for wrapping an edible stuffing becomes difficult due 
to breaking thereof. 
Casein to be used is not limited to a specific one and sodium caseinate, 
calcium caseinate, acid casein and the like can be used. In particular, 
sodium caseinate is suitable for providing the desired adhesiveness to the 
food material of the present invention. Casein is used in an amount of 0.5 
to 5% by weight, preferably 1 to 3% by weight as dry weight based on the 
total weight of the food material of the present invention. When the 
amount of casein is too small, sufficient adhesion cannot be provided to 
the food material and breaking is caused upon application to a device. On 
the other hand, when the amount is too large, upon roasting and eating the 
hamburger type food produced by using the food material, it becomes too 
hard and the desired hamburger-like mouth feel is not obtained. 
As egg white, fresh egg white, dried egg white and the like can be used. 
Egg white is used in an amount of 0.5 to 6% by weight, preferably 2 to 5% 
by weight as dry weight based on the total weight of the food material of 
the present invention. When the amount of egg white is too small, the 
desired adhesion and flexibility cannot be provided to the food material 
and breaking is caused upon application to a device. On the other hand, 
when the amount is too large, upon roasting and eating the hamburger type 
food produced by using the food material, elastic hardness is caused and 
the desired hamburger-like mouth feel is not obtained. 
.alpha.-Starch is obtained by gelatinizing starch obtained from starch 
containing raw materials such as cereals, rootcrops and the like and is 
used in an amount of 0.2 to 9% by weight, preferably 0.5 to 7.5% by weight 
as dry weight based on the total weight of the food material of the 
present invention. When the amount of .alpha.-starch is too small, 
sufficient adhesion cannot be provided and, on the other hand, when the 
amount is too large, mouth feel of the hamburger type food obtained is too 
soft and the desired hamburger-like mouth feel is not obtained. 
Water is contained in the raw materials used such as the granular soybean 
proteins, egg white and the like and is necessary for controlling hardness 
and flexibility so that the resulting hamburger type food material of the 
present invention is suitable for containing an edible stuffing therein. 
Although the amount of water is varied according to a particular 
composition of the raw materials used, suitably, water content is 55 to 
79% by weight, preferably 56 to 78% by weight based on the total weight of 
the hamburger type food material of the present invention. When the amount 
of water is too small, the food material is broken upon applying to a 
device and, on the other hand, when the amount is too large, the resulting 
food material becomes too soft, causing sticking to a device and breaking 
of the food material. 
In addition, the hamburger type food material of the present invention can 
contain a grated yam (Dioscorea japonica, etc.) and/or Gellan gum. 
Normally, the amount of the grated yam can be 0.3 to 1.5% by weight based 
on the total weight of the food material and the amount of Gellan gum can 
be 0.001 to 0.1% by weight based on the total weight of the food material. 
In general, upon using Gellan gum, it is dispersed in about 100 to 1,000 
times of water. 
Furthermore, the hamburger type food material of the present invention can 
contain one or more other gums such as carrageenan, xanthan gum and 
tamarind seed polysaccharides, hemicellulose and the like. 
The hamburger type food material of the present invention can also contain 
fats and oils. Fats and oils provide flexibility and prevent the food 
material from sticking to a device. Furthermore, fats and oils improve 
mild and palatable taste of the resulting hamburger type food. 
In the present invention, other ingredients such as vegetables (e.g., 
onions, etc.), flavors, seasonings, coloring agents and other food 
additives can be added. 
The edible stuffing is not specifically limited and any edible stuffing 
which is applicable to a device such as that for wrapping a paste in a 
dough such as an encrusting machine, can be used. However, the present 
invention is characterized in that the food material contains an edible 
stuffing therein and, thereby, the desired palatable taste is obtained 
upon roasting the resulting hamburger type food. 
Example of the edible stuffing include solid edible stuffings such as 
boiled eggs, chestnuts, ginkgo nuts, potatoes, corns sweet potatoes, 
carrots, pumpkins, squash, oranges, pineapples and the like. They can be 
stuffed or wrapped as they are or by cutting into suitable size. In 
addition, the solid edible stuffings can be used together with pastes or 
fluid materials such as soybean protein emulsion, cream, cream cheese, 
margarine, sauce or the like. 
The hamburger type food material of the present invention with or without 
the edible stuffing can be transported and stored as it is with chilling, 
or can be transported and stored in a frozen state. Upon eating, the 
hamburger type food containing the edible stuffing can be roasted and 
flavored with a sauce or the like. Alternatively, the hamburger type food 
containing the edible stuffing can be semi-finished or completely roasted 
and then transported and stored in a chilled or frozen state. Upon eating, 
they can be thawed, warmed and cooked. 
The hamburger type food of the present invention can be produced by mixing 
and kneading a mixture of granular soybean proteins reconstituted with 
water, 0.5 to 5% by weight of casein, 0.5 to 6% by weight of egg white as 
dry weight, 0.2 to 9% by weight of .alpha.-starch and 55 to 79% by weight 
of water based on the total weight of the mixture which is substantially 
free from minced meat to obtain the food material of the present invention 
and continuously and mechanically stuffing the solid edible stuffing 
thereinto. Normally, the weight ratio of the food material of the present 
invention to the edible stuffing is 9:1 to 4:6, preferably, 4:6. 
The mixing and kneading can be carried out by using a conventional device 
such as a mortar, a silent cutter, a food cutter or the like. 
The devise for continuous stuffing or wrapping the edible stuffing has been 
known. 
The following Examples and Comparative Examples further illustrate the 
present invention in detail. However, they are not to be construed to 
limit the scope of the present invention. In the Examples and Comparative 
Examples, all the "parts" and "percents" are by weight, unless otherwise 
stated. 
EXAMPLE 1 
According to the formulation as shown in Table 1, a hamburger type food 
material was prepared by mixing and kneading the ingredients with a silent 
cutter. 
Granular soybean proteins (manufactured and sold by Fuji Oil Co., Ltd. 
under the trade name of "Apex 430") (1 part) were reconstituted with water 
(3 parts) and slightly dehydrated granules (hereinafter referred to as 
hydrated granular soybean proteins) (solids content: 29.6%) were used. 
Hydrated Gellan gum was prepared by dispersing Gellan gum (1 part) in water 
(500 parts). 
TABLE 1 
______________________________________ 
A B 
Ingredients (parts) (parts) 
______________________________________ 
Hydrated granular soybean proteins 
37.1 37.1 
Palm oil (manufactured by Fuji Oil 
8.7 8.7 
Co., Ltd.) 
Grated yam powder (commercially 
0.6 0.6 
available product) 
.alpha.-Starch 0.9 0.9 
Sodium caseinate 2.0 2.0 
Dried egg white 3.5 3.5 
Hydrated Gellan gam 10.0 10.0 
Onion 17.4 17.4 
Crumbs 10.0 10.0 
Flavor 2.1 2.1 
Water 0 5.8 
Total 92.3 97.9 
Water content (%) 57.8 60.4 
______________________________________ 
The dry weight (%) of the main ingredients are shown in Table 2. 
TABLE 2 
______________________________________ 
Main ingredients A B 
______________________________________ 
Granular soybean proteins 
11.9 11.2 
Palm oil 9.4 8.9 
Grated yam powder 0.6 0.6 
.alpha.-Starch 1.0 0.9 
Sodium caseinate 2.2 2.0 
Dried egg white 3.8 3.6 
Gellan gum 0.022 0.020 
______________________________________ 
As an edible stuffing, a soybean protein emulsion (weight ratio of soybean 
proteins:oil:water=1:1:4) (15 parts) were mixed with commercially 
available steamed potatoes (1 cm dices) (70 parts), margarine (2 parts), 
starch (3 parts) and a flavor (10 parts) by using a kneader. 
Then, the mixture was wrapped in the above-prepared hamburger type food 
material by using a device for wrapping a bean paste (Encrusting Machine 
"N 208" manufactured by Leon Automatic Machine) to shape into a hamburger 
type food containing the edible stuffing therein, continuously. The weight 
ratio of the hamburger type food material to the edible stuffing was 6:4. 
The hamburger type food material was shaped into a ball of 10 cm diameter 
and was readily pressed with both hands to 1.5 cm in thickness without 
formation of cracking on the surface. 
The hamburger type food thus produced was roasted by a direct heat roaster 
at 200.degree. C. The roasted hamburger contained the potato stuffing and 
had a palatable taste with sufficient meat particle mouth feel. 
COMATIVE EXAMPLE 1 
According to the same manner as described in Example 1 A, a hamburger type 
food material was prepared except that the hydrated granular soybean 
proteins were reconstituted with hot water and dehydrated so that the 
water content of the resulting hamburger type food material became 50%. 
According to the same manner as described in Example 1, the food material 
obtained was applied to the device. However, the food material was cracked 
or broken and the continuous wrapping operation was not carried out. 
Although the hamburger type food material was able to be shaped into a 
ball of 10 cm diameter, when it was pressed to 1.5 cm in thickness with 
both hands, cracking was formed at the peripheral surface. 
COMATIVE EXAMPLE 2 
According to the same manner as described in Example 1 A, a hamburger type 
food material was prepared except that sodium caseinate was not used or 
the amount of sodium caseinate was increased to 8%. According to the same 
manner, a hamburger type food was produced by using the food material thus 
obtained, roasted and tasted. 
The hamburger type food material prepared without sodium caseinate had 
insufficient adhesiveness and, when it was applied to a device, it was 
broken. The hamburger type food material prepared with 8% of sodium 
caseinate had excellent shaping property upon applying the devise. 
However, when the resulting shaped hamburger type food was roasted and 
tasted, texture and mouth feel were too hard. 
COMATIVE EXAMPLE 3 
According to the same manner as described in Example 1 A, a hamburger type 
food material was prepared except that egg white was not used or the 
amount of egg white was increased to 8%. According to the same manner, a 
hamburger type food was produced by using the food material thus obtained, 
roasted and tasted. 
The hamburger type food material prepared without egg white had 
insufficient adhesiveness and flexibility and, when it was applied to a 
device, it was cracked or broken. The hamburger type food material 
prepared with 8% of egg white had good shaping property upon applying the 
devise. However, when the resulting shaped hamburger type food was roasted 
and tasted, texture and mouth feel were elastic and hard as a boiled fish 
paste and were different from those of hamburgers. 
EXAMPLE 2 AND COMATIVE EXAMPLES 4 AND 5 
According to the same manner as described in Example 1 and according to the 
formulation as shown in Table 3, a hamburger type food material was 
prepared. 
TABLE 3 
______________________________________ 
(parts) 
Comp. Ex. 2 Comp. 
Ingredients Ex. 4 No. 1 No. 2 Ex. 5 
______________________________________ 
Hydrated granular 
40 40 40 40 
soybean proteins 
Sodium caseinate 
2 2 2 2 
Dried egg white 
3 3 3 3 
Onion 20 20 20 20 
Crumbs 5 5 5 5 
Flavor 2 2 2 2 
.alpha.-Starch 0 0.4 5 8 
Total 72 72.4 77 80 
Water content (%) 
66.7 66.2 62.3 60 
______________________________________ 
The dry weight (%) of the main ingredients are shown in Table 4. 
TABLE 4 
______________________________________ 
Comp. Ex. 2 Comp. 
Main Ingredients 
Ex. 4 No. 1 No. 2 Ex. 5 
______________________________________ 
Granular soybean 
13.9 13.8 13.0 12.5 
proteins 
Sodium caseinate 
2.8 2.8 2.6 2.5 
Dried egg white 
4.2 4.2 3.9 3.8 
.alpha.-Starch 
0 0.55 6.49 11.0 
______________________________________ 
According to the same manner as described in Example 1, a hamburger type 
food was produced by using the above-prepared food material and the edible 
stuffing of Example 1 and the shaping property and quality of the roasted 
hamburger type food were evaluated. 
As a result, the hamburger type food materials of Example 2 were readily 
shaped by the device for wrapping bean pastes and the hamburger type food 
obtained by using the food materials had palatable tastes. 
On the other hand, the food material of Comparative Example 4 which did not 
contain .alpha.-starch had insufficient adhesiveness and was cracked or 
broken upon applying to the device. The food material of Comparative 
Example 5 had good shaping property upon applying to the device. However, 
the roasted hamburger type food obtained by using the food material was 
too soft texture with poor hamburger-like mouth feel. 
EXAMPLE 3 
According to the same manner as described in Example 1 and according to the 
formulation as shown in Table 5, a hamburger type food material was 
prepared. 
TABLE 4 
______________________________________ 
(parts) 
Ingredients No. 3 No. 4 No. 5 No. 6 
______________________________________ 
Hydrated granular 
40 40 40 40 
soybean proteins 
Sodium caseinate 
2 2 2 2 
Dried egg white 
3 3 3 3 
.alpha.-Starch 
0.9 0.9 0.9 0.9 
Onion 20 20 20 20 
Crumbs 5 5 5 5 
Flavor 2 2 2 2 
Hydrated Gellan gam 
0.5 8 12 25 
Total 73.4 80.9 84.9 97.9 
Water content (%) 
66.1 69.2 70.7 74.6 
______________________________________ 
The dry weight (%) of the main ingredients are shown in Table 6. 
TABLE 6 
______________________________________ 
Main Ingredients 
No. 3 No. 4 No. 5 No. 6 
______________________________________ 
Granular soybean 
12.6 12.4 11.8 10.2 
proteins 
Sodium caseinate 
2.7 2.5 2.4 2.0 
Dried egg white 
4.1 3.7 3.5 3.1 
.alpha.-Starch 
1.3 1.1 1.1 0.9 
Gellan gam 0.0014 0.0198 0.028 0.051 
______________________________________ 
According to the same manner as described in Example 1, a hamburger type 
food was produced by using the above-prepared food material and the edible 
stuffing of Example 1 and the shaping property and quality of the roasted 
hamburger type food were evaluated. 
As a result, the hamburger type food materials were readily shaped by the 
devise for wrapping bean pastes and the hamburger type food obtained by 
using the food materials had palatable tastes. 
COMATIVE EXAMPLE 6 
According to the same manner as described in Example 3, a hamburger type 
food material was prepared with increasing the amount of water to the 
water content of 79.7% by using 50 parts of hydrated Gellan gam obtained 
by addition of 500 times water (the total amount of the food material was 
122.9 parts). 
The hamburger type food material thus prepared was too soft, even though it 
contained an increased amount of Gellan gam and hardly wrapped the edible 
stuffing therein. 
EXAMPLE 4 
According to the same manner as described in Example 1 and according to the 
formulation as shown in Table 7, a hamburger type food material was 
prepared. 
TABLE 7 
______________________________________ 
Ingredients Parts Dry weight % 
______________________________________ 
Hydrated granular 
40 10.9 
soybean proteins 
Sodium caseinate 2 2.17 
Dried egg white 2 2.1 
.alpha.-Starch 5 5.4 
Hydrated Gellan gam 
8 10.9 
Refined palm oil 8 10.9 
Onion 20 -- 
Crumbs 5 -- 
Flavor 2 -- 
Total 92 
Water content (%) 
63 
______________________________________ 
According to the same manner as described in Example 1, a hamburger type 
food was produced by using the above-prepared food material (7 parts) and 
an edible stuffing prepared as shown in Table 8. 
TABLE 8 
______________________________________ 
(parts) 
Ingredients a b 
______________________________________ 
Isolated soybean proteins 
8 3 
Water 29 12 
Vegetable oil 8 2 
Quvarl D20 20 -- 
Convol 800 -- 5 
Starch 5 1 
Sodium caseinate 2 -- 
Cheese 8 -- 
Canned corn -- 25 
Potato -- 72 
Flavor -- 5 
______________________________________ 
A soybean emulsion was prepared by using the isolated soybean proteins 
which were same as the granular soybean proteins used in Example 1 and the 
vegetable oil which was soybean refined oil. The cheese was a commercially 
available processed cheese. 
"Quvarl D20" is the trade name of filled cheese manufactured and sold by 
Fuji Oil Co., Ltd. and "Convol 800" is the trade name of margarine 
manufactured and sold by Fuji Oil Co., Ltd. 
Potato used was cut into dices and cooked. The shaping property and quality 
of the roasted hamburger type food were evaluated. 
The resulting hamburger type food material had good shaping property and 
the roasted hamburger type food obtained by using the food materials had 
palatable tastes similar to a hamburger using minced meat. 
As described hereinabove, according to the present invention, it is 
possible to produce a hamburger type food containing an edible stuffing 
therein by wrapping the edible stuffing in a hamburger type food material 
which is substantially free from minced meat, continuously. Then, the 
hamburger type food having a palatable taste can be served upon roasting, 
even if any minced meat is used.