CN116744799A

CN116744799A - Meat-like protein processed food and method for producing dried meat-like protein processed food

Info

Publication number: CN116744799A
Application number: CN202280012449.2A
Authority: CN
Inventors: 须山大辅; 小川达也; 吉沼俊男
Original assignee: Nissin Foods Holdings Co Ltd
Current assignee: Nissin Foods Holdings Co Ltd
Priority date: 2021-03-28
Filing date: 2022-01-31
Publication date: 2023-09-12
Also published as: JP2022151890A

Abstract

The present invention aims to provide a method for producing a processed meat-like protein food having excellent meat-like elasticity and a method for producing a dried processed meat-like protein food. The method comprises mixing a tissue-like vegetable protein with a methylcellulose slurry prepared by mixing methylcellulose with water to prepare a dough, shaping the dough, heating the dough until the temperature is 60-100deg.C to gel, cooling to below 10deg.C, redissolving the methylcellulose in the dough, heating the dough again until the temperature is 60-100deg.C to gel, and cooling again to below 10deg.C to prepare a meat-like protein processed food, or freezing the frozen food by vacuum freeze-drying.

Description

Meat-like protein processed food and method for producing dried meat-like protein processed food

Technical Field

The present invention relates to a meat-like protein processed food comprising a tissue-like plant protein and a methylcellulose slurry, and a method for producing a dried meat-like protein processed food.

Background

In recent years, from the viewpoint of suitability for vegetarian subjects, and also from the viewpoint of environment, alternative meats (meat-like protein processed foods) using plant-derived proteins have been studied, and many alternative meats are commercially available. As a method for producing these alternative meats, vegetable protein powder such as soybean, pea, wheat and the like and tissue-like vegetable proteins produced by extruding them with an extruder are used, but methylcellulose is used as a binder for emulsion curds and tissue-like vegetable proteins containing vegetable protein powder (for example, patent documents 1to 4).

However, in the case of producing a meat-like protein processed food or a dried meat-like protein processed food using methylcellulose as a binder, sufficient meat-like elasticity cannot be obtained by simply firing and heating the dough.

Prior art literature

Patent literature

Patent document 1: japanese patent publication No. 2018-533945

Patent document 2: japanese patent laid-open publication No. 2017-509349

Patent document 3: japanese patent laid-open publication No. 2018-29565

Patent document 4: japanese patent laid-open No. 2005-21163

Disclosure of Invention

Problems to be solved by the invention

The purpose of the present invention is to provide a meat-like protein processed food having excellent meat-like elasticity and a method for producing a dried meat-like protein processed food.

Means for solving the problems

The inventors of the present invention have made intensive studies on the production of meat-like protein processed foods using a tissue-like vegetable protein produced from a vegetable-derived protein, and have had a problem that the elasticity of meat pieces is poor when methylcellulose is used as a binder. As a result of intensive studies on the cause thereof, it is considered that the cause is methyl cellulose in the dough. As a result of further intensive studies, it has been found a processed meat-like protein food having meat-like elasticity as compared with conventional ones and a method for producing a dried processed meat-like protein food, whereby the present invention has been achieved.

Specifically, the method for producing a meat-like protein processed food is characterized by comprising: a billet preparation step of mixing a tissue-like plant protein with a methylcellulose slurry prepared by mixing water and methylcellulose to prepare a billet; a forming step of forming the blank manufactured in the blank manufacturing step; a first heating step of heating the blank formed in the forming step to a temperature of 60 to 100 ℃; a first cooling step of cooling the blank heated in the first heating step to 10 ℃ or lower; a second heating step of reheating the blank cooled in the first cooling step to a temperature of 60 to 100 ℃; and a second cooling step of cooling the blank reheated in the second heating step to 10 ℃ or lower.

The first cooling step of the present invention is preferably a step of freezing to-10 ℃.

In the first heating step and the second heating step of the present invention, the heating method is preferably steaming or boiling.

The content of the tissue-like vegetable protein contained in the dough of the present invention is preferably 9 to 36% by weight, and the content of methylcellulose is preferably 0.8 to 1.5% by weight.

The amount of methylcellulose to be blended in the methylcellulose slurry of the present invention is preferably 1.5to 4% by weight.

Further, the processed meat-like protein food of the present invention can be frozen and dried in vacuum, whereby a dried processed meat-like protein food can be produced.

Effects of the invention

According to the present invention, a processed meat-like protein food excellent in meat-like elasticity and a method for producing a dried processed meat-like protein food can be provided.

Detailed Description

The present invention will be described in detail below. However, the present invention is not limited to the following description.

1. Blank manufacturing process

(tissue-like plant protein)

The tissue-like vegetable protein of the present invention is produced by extruding vegetable protein powder such as soybean protein (including soybean flour), pea protein, wheat protein, and the like, vegetable materials such as starch and the like, which are used as needed, and inorganic substances such as calcium salts and the like, at high temperature and high pressure using a twin-screw extruder, and examples thereof include puffed granular protein, fibrous protein having fiber directionality by suppressing puffing by extruding while cooling a discharge port using a cooling die and the like, and the like. The puffed granular protein can give a granular texture with elasticity such as minced meat like hamburger patties, and the fibrous protein can give a fibrous texture of muscle like steak. These tissue-like vegetable proteins may be used alone or in combination according to the desired taste of the meat-like protein processed food. The size, length, etc. can be appropriately adjusted for use by crushing or cutting.

In the case where these are dried or in a state where the water content is small, they may be used after being once dehydrated by absorbing water with cold water or boiled water. Further, if necessary, the vegetable-derived flavor of the tissue-like vegetable protein may be reduced by a frying treatment in which the tissue-like vegetable protein is dehydrated and immersed in oil and simultaneously heated.

The content of the tissue-like plant protein of the present invention is a content as a solid component after removal of oil and fat and moisture, since the moisture value and the oil content vary depending on the treatment.

(methylcellulose slurry)

As a method for producing a methylcellulose slurry of the present invention, methylcellulose is dissolved in water to produce a slurry.The methylcellulose of the present invention may be used without any particular problem as long as it is methylcellulose or hydroxypropyl methylcellulose obtained by processing methylcellulose. Although the properties vary depending on the viscosity, the substitution amount of methoxy groups and hydroxypropoxy groups, methylcellulose having a gelation temperature of 50 ℃ or higher and a gel resolubilization temperature of about 10 ℃ to 50 ℃ may be used. Methyl cellulose having a high viscosity is easy to harden the slurry at a small blending amount, and preferably has a viscosity of 2800mm as a 2 wt% aqueous solution at 20 DEG C ² Above/s, particularly preferably 77000mm ² High viscosity methylcellulose above/s. Since methylcellulose is dissolved in cold water, the temperature of the water in which the dissolution is performed is preferably 10 ℃ or less.

In addition, since the methylcellulose slurry of the present invention is mainly used as a binder for binding tissue-like vegetable proteins of meat-like protein processed foods using tissue-like vegetable proteins, oils and fats for imparting flavor, emulsifying agents for dispersing oils and fats, table salt, granulated sugar, spices, vegetable protein powder such as soybean protein and wheat protein as protein materials, coloring pigments, and the like may be added as other raw materials. Methyl cellulose and these raw materials were added to water, and stirred with a chopper or the like until the mixture became mousse-like, to prepare a slurry.

The amount of methylcellulose to be blended in the methylcellulose slurry of the present invention is preferably 1.5to 4% by weight. If the amount is less than 1.5% by weight, the amount of the methylcellulose slurry to be blended in the dough needs to be increased in order to bond the tissue vegetable proteins to each other. If the amount is more than 4% by weight, the methylcellulose slurry itself is hard and difficult to mix with the tissue-like vegetable proteins.

(mixing)

The material for seasoning and the food material are mixed as other materials in addition to the tissue vegetable protein and the methyl cellulose slurry to prepare a blank. Examples of the other materials include edible materials such as table salt, nucleic acid, sodium glutamate, soy sauce, red wine, pepper, soybean oil, vegetable oil such as rapeseed oil, spice, soybean protein powder, and onion, carrot, cabbage, and the like. The mixing method is not particularly limited, and may be performed by a stirrer or the like, or may be performed by hand, as long as the mixing is uniform.

The amount of the methylcellulose slurry to be blended in the dough is preferably 30 to 75% by weight. If the methylcellulose slurry is too much, the amount of the tissue-like vegetable protein blended becomes small, and the taste becomes like a fish cake. If the amount of the mixed component of the tissue-like vegetable protein is too small, it becomes difficult to shape the dough, and it is necessary to increase the amount of the mixed component of methylcellulose in the methylcellulose slurry, and the texture is deteriorated. The amount of methylcellulose to be blended in the dough is preferably 0.8 to 1.5% by weight. If the amount is less than 0.8 wt%, the shape retention and the elastic force of the material are weak, and if the amount is more than 1.5 wt%, the elastic force becomes too strong.

The content of the tissue-like vegetable protein in the dough is preferably 9 to 36% by weight. If too small, the amount of the methylcellulose paste blended in the dough increases, the taste of the fish cake becomes strong, and if too large, the amount of the methylcellulose paste blended in the dough decreases, making it difficult to shape the dough, and the texture of the textured vegetable protein source becomes strong without connection.

2. Shaping process

The produced blank is formed by a forming die or the like. The molding die is not particularly limited as long as it has heat resistance, and examples thereof include stainless steel molding dies, heat-resistant plastic bags, heat-resistant plastic containers, sausage casings and sausages used for ham, sausage and the like. The blank thus produced is placed in these forming dies and formed into a target shape. When the blank is cut into a predetermined shape after the molding step, the thickness of the blank is preferably 30mm or less, and by this arrangement, heat is likely to pass through the center, heating unevenness is small, and heating time is shortened.

3. First heating step

And heating the formed blank. The heating method is not particularly limited, and examples thereof include cooking, steaming, baking with an oven, and the like, and heating by cooking or steaming is preferable because heat is easily and uniformly transferred to the material. At this time, the entire preform is reliably gelled by heating to a temperature of 60 ℃ or higher. In the present invention, the term "product temperature" means the temperature of the center of the billet. Preferably to a temperature of 60 to 100 ℃, more preferably to a temperature of 60 to 100 ℃. If the temperature is lower than 60 ℃, gelation of methylcellulose is insufficient, and if the temperature is higher than 100 ℃, elasticity is insufficient and the methylcellulose is hard. More preferably in the range of 60 to 90 ℃. In addition, when the blank needs to be formed into a predetermined shape by cutting after heating, the waste heat is removed and cutting is performed.

4. First cooling step

The billet heated in the first heating step is cooled. In the first cooling step of the present invention, the blank is cooled to a temperature of 10 ℃ or lower. The cooling method is not particularly limited, and examples thereof include cooling by cold air, cooling by immersing in cooling water, cooling by freezing, and the like. More preferably, the method of reliably freezing to a temperature of-10 ℃ or lower. The once gelled methylcellulose is redissolved by cooling reliably, and the methylcellulose fibers are integrated into a coarse bundle.

5. A second heating step

Reheating the blank cooled in the first cooling step. The heating method is not particularly limited as in the first heating step, and examples thereof include cooking, steaming, baking with an oven, and the like, and the heating by cooking or steaming is preferable because heat is easily and uniformly transferred to the material. In addition, the temperature is preferably set to 60 to 100 ℃ as in the first heating step, and more preferably set to 60 to 100 ℃ so that the entire material is reliably re-gelled.

6. Second cooling step

And cooling the blank heated in the second heating step. In the second cooling step of the present invention, the blank is cooled to a temperature of 10 ℃ or lower. The cooling method is not particularly limited, and examples thereof include cooling by cold air, cooling by immersing in cooling water, cooling by freezing, and the like. In the second cooling step, the meat-like protein processed food is cooled to a temperature at which the meat-like protein processed food is preserved, and the meat-like protein processed food is cooled to about 4 to 8 ℃ in the case of cold preservation, and the meat-like protein processed food is frozen to-18 ℃ or lower in the case of cold preservation. The freezing method for the freeze preservation is not particularly limited, and conventional techniques can be applied. For example, not only commercial freezing apparatuses such as a tunnel type air-blast freezer, a screw type air-blast freezer, a box type air-blast freezer, a quick freezer, and a brine type flexible freezer, but also general commercial and household freezers can be used. The freezing is performed by using a quick freezing warehouse of about-35 c, preferably in a manner to achieve-18 c, to reliably freeze.

The dough cooled in the second cooling step may be stored in the form of a chilled or frozen meat-like protein processed food. The processed meat-like protein food which has been refrigerated or frozen can be eaten after being heated by baking in a frying pan or the like and cooking in a microwave oven.

In the case of drying the meat-like protein processed product, the second cooling step may be a freezing step described later, and the frozen dough may be dried by a drying step described later.

7. Third heating step

In the case of drying the meat-like protein processed food, a third heating step of heating the dough cooled in the second cooling step again may be provided as needed. The third heating step may be performed by the same method as the first and second heating steps described above, or may be performed by a heating method such as firing the surface. However, since the harder the blank is as the heating step and the cooling step are repeated, it is preferable not to repeat further cooling and heating.

7. Freezing process

In the case of a dried meat-like protein processed food, it is necessary to freeze the dough before a drying step described later, and the dough is frozen by removing the waste heat of the dough heated in the second heating step or the third heating step. In the case of drying a meat-like protein processed food, the second cooling step may be a freezing step as described above. The freezing method is not particularly limited, and conventional techniques can be applied. For example, not only commercial freezing apparatuses such as a tunnel type air-blast freezer, a screw type air-blast freezer, a box type air-blast freezer, a quick freezer, and a brine type flexible freezer, but also general commercial and household freezers can be used. The freezing can be performed by, for example, using a quick freezing warehouse at about-35℃or by loading a commercial freezer at-18℃to freeze the material. The freezing temperature is not particularly limited, but for the drying step to be described later, it is preferable to reliably freeze the material so as to be at most-18 ℃. In the freezing step, similarly to the cooling step, the gelled methylcellulose redissolves when the dough is frozen, and the methylcellulose fibers are gathered into a coarser bundle.

8. Drying process

In the case of drying a meat-like protein processed food, a frozen product formed into a predetermined shape is filled into a tray used for vacuum freeze-drying, and vacuum freeze-drying is performed under reduced pressure using a vacuum freeze-dryer. The vacuum freeze-drying conditions are not particularly limited, and the drying may be performed at a vacuum degree and a shelf heating temperature to such an extent that the frozen product is not thawed. The preferred range is to dry the meat-like protein processed food such that the vacuum degree is 1.5torr or less, the shelf heating temperature is 90 ℃ or less, and the moisture after drying is 1to 7% by weight. If the drying is excessive, the sheet is fragile, and thus, if necessary, the sheet may be subjected to a humidity control treatment after drying to control the moisture.

9. Others

The dried meat-like protein processed food subjected to vacuum freeze-drying can be used as a food material for instant noodles, instant soup, instant rice, etc. which are cooked after adding boiled water or cooked in a microwave oven after adding cold water. At this time, the dried meat-like protein processed food having excellent meat-like elasticity is obtained because the methylcellulose fiber is gelled in a thickened state while rehydrating by cooking.

The present embodiment will be described in further detail with reference to the following examples.

Examples

< experiment 1> study of the number of times of heating and cooling

Example 1-1

The mixture was mixed with a food cutter at 10℃or lower so that water was 87.5% by weight, methylcellulose (MCE-100 TS manufactured by Xinyue chemical industry Co., ltd.) was 2% by weight, polyglycerin fatty acid ester was 1% by weight, and rapeseed oil was 9.5% by weight, and the methylcellulose was dissolved in water, and the oil was emulsified to prepare a methylcellulose slurry.

The dough was produced by mixing 20% by weight of NEWSOYMY (Japanese: yi Ji Yi) (registered trademark) S11 (manufactured by Niqing Oliyou Co., ltd.), 20% by weight of NEWFUJINIK (registered trademark) 10 (manufactured by non-oil-producing Co., ltd.) as a granular soybean protein as a tissue-like vegetable protein, 12% by weight of a liquid material (6% by weight of crushed onion, 6% by weight of soy sauce), 6% by weight of a powder material (2.2% by weight of salt, 0.1% by weight of pepper, 0.6% by weight of garlic powder, 2.4% by weight of sodium glutamate, 0.6% by weight of caramel coloring matter, 0.1% by weight of a tocopherol preparation) and 62% by weight of a methylcellulose slurry in a kneader.

The blank thus produced was placed in a metal mold (phi 80mm, height 10 mm) and formed.

The formed blank was taken out of the mold, placed on a tray, and heated in a steamer (about 100 ℃) until the temperature reached 80 ℃ (first heating).

The heated billets were frozen in a flash freezer at-40 ℃ to a temperature of-10 ℃ (first cooling).

The frozen blanks were placed on a tray and reheated in a steamer (about 100 ℃) until the product temperature was 80 ℃ (second heating).

Freezing the reheated dough in a rapid freezer at-40deg.C to obtain meat-like protein processed food (frozen) sample at a temperature below-20deg.C (second cooling).

Comparative example 1-1

The dough formed in example 1-1 was frozen directly in a flash freezer at-40℃without heating so that the temperature was not higher than-20℃to prepare a meat-like protein processed food (frozen) sample.

Comparative examples 1to 2

Freezing the dough heated in the first heating of example 1-1 in a flash freezer at-40deg.C to a temperature below-20deg.C to obtain meat-like protein processed food (frozen) sample.

Each of the meat-like protein processed products (frozen) produced in experiment 1 was baked in a frying pan heated to 150 ℃ for 3 minutes on each side, eaten, and subjected to sensory evaluation. The sensory evaluation was performed by 5 panelists, based on the following sensory evaluation criteria.

< sensory evaluation criterion >

5: has proper elasticity of meat, and is a very good product.

4: slightly hard or strong or slightly soft or weak, but is a good product.

3: a slightly hard or strong elastic force or a slightly soft or weak elastic force, but is a good product as a commodity.

2: hard or strong or soft or weak, and poor quality.

1: products which are extremely hard or strong in elasticity or soft or extremely weak in elasticity and are markedly inferior in quality.

The formulation of the methylcellulose slurry of experiment 1 is shown in table 1, the formulation of the dough is shown in table 2, and the sensory evaluation result is shown in table 3.

TABLE 1

TABLE 2

TABLE 3

As shown in comparative example 1-1, when the dough is frozen without heating and only baked and heated at the time of eating, the elastic force is extremely weak and the taste is soft. As shown in comparative example 1-2, the dough was heated once by steaming, gelled and frozen, and the obtained material was baked and heated at the time of eating, whereby the dough exhibited elasticity as compared with comparative example 1-1, but was still soft and weak in taste. In contrast, as shown in example 1-1, the dough was heated by steaming to gel the methylcellulose, then cooled to redissolve the methylcellulose, further heated to gel the methylcellulose, then frozen, and then baked to heat the dough during eating, thereby providing a very similar texture to meat with moderate elasticity and hardness.

< experiment 2> verification of heating temperature

Example 2-1

A meat-like protein processed food sample was produced in the same manner as in example 1-1, except that the temperature of the first heated product and the second heated product was set to 60 ℃.

Examples 2 to 2

A meat-like protein processed food sample was produced in the same manner as in example 1-1, except that the temperature of the first heated product and the second heated product was 70 ℃.

Examples 2 to 3

A meat-like protein processed food sample was produced in the same manner as in example 1-1, except that the temperature of the first heated product and the second heated product was set to 90 ℃.

Examples 2 to 4

A meat-like protein processed food sample was produced in the same manner as in example 1-1, except that the temperature of the first heated product and the second heated product was set to 100 ℃.

Comparative example 2-1

A meat-like protein processed food sample was produced in the same manner as in example 1-1, except that the temperature of the first heated product and the second heated product was set to 50 ℃.

The meat-like protein processed food sample of experiment 2 was eaten and subjected to sensory evaluation in the same manner as experiment 1. The evaluation results are shown in table 4 below.

TABLE 4

As shown in comparative example 2-1 of experiment 2, when the gelation temperature (55 ℃) of methylcellulose or lower, gelation was weak, and the processed meat-like protein food after baking was weak and soft. Thus, it is considered that the methylcellulose needs to be reliably gelled by the heating step. Further, as shown in examples 2-1, 2-2 and 1-1, the higher the product temperature, the stronger the elastic force and the more hardness is developed, whereas as shown in examples 2-3 and 2-4, if the product temperature is further increased, the tendency of the hardness and the elastic force to become too strong is observed instead. Thus, the preferable product temperature at the time of heating is considered to be 60 to 90 ℃.

< experiment 3> verification of Cooling temperature

Example 3-1

A meat-like protein processed food sample was prepared in the same manner as in example 1-1, except that the first cooling was set to freeze in a flash freezer at-40℃so that the temperature of the product was-20 ℃.

Example 3-2

A meat-like protein processed food sample was produced in the same manner as in example 1-1, except that the first cooling was set to cool in a flash freezer at-40℃so that the temperature of the product was 0 ℃.

Examples 3 to 3

A meat-like protein processed food sample was produced in the same manner as in example 1-1, except that the first cooling was set to cool in a flash freezer at-40℃so that the temperature of the product was 5 ℃.

Examples 3 to 4

A meat-like protein processed food sample was produced in the same manner as in example 1-1, except that the first cooling was set to cool in a flash freezer at-40℃so that the temperature of the product was 10 ℃.

Comparative example 3-1

A meat-like protein processed food sample was produced in the same manner as in example 1-1, except that the first cooling was set to cool in a flash freezer at-40℃so that the temperature of the product was 20 ℃.

The meat-like protein processed food sample of experiment 3 was eaten and subjected to sensory evaluation in the same manner as experiment 1. The evaluation results are shown in table 5 below.

TABLE 5

As shown in experiment 3, a tendency that the higher the temperature of the product, the softer the taste and the weaker the elasticity was observed. If the temperature is higher than the resolubilization temperature (15 ℃) of methylcellulose, a tendency of significantly poor mouthfeel can be observed. It is considered that the methylcellulose is preferably completely redissolved by cooling, and that the temperature is preferably 10℃or lower, more preferably 5℃or lower.

< experiment 4> study of heating method

Example 4-1

A meat-like protein processed food sample was produced in the same manner as in example 1-1, except that the frozen dough in the first cooling was placed in a bag, and the second heating was performed by boiling in hot water at 80 ℃ (immersion heating) until the temperature of the product became 80 ℃.

Example 4-2

The second heating was performed in an oven at 120℃until the product temperature was 80 ℃.

The meat-like protein processed food sample of experiment 4 was eaten and subjected to sensory evaluation in the same manner as experiment 1. Shown in table 6 below.

TABLE 6

As a result of experiment 4, the method of steaming and boiling was more preferable as a heating method than the oven (baking).

< experiment 5> about methylcellulose slurry and tissue plant proteins

Example 5-1

A meat-like protein processed food sample was produced in the same manner as in example 1-1, except that the amount of the tissue-like plant protein blended was 10% by weight and the amount of the methylcellulose slurry blended was 72% by weight.

Example 5-2

A meat-like protein processed food sample was produced in the same manner as in example 1-1, except that the amount of the tissue-like plant protein blended was 30% by weight and the amount of the methylcellulose slurry blended was 52% by weight.

Examples 5to 3

A meat-like protein processed food sample was produced in the same manner as in example 1-1, except that the amount of the tissue-like vegetable protein was 40% by weight and the amount of the methylcellulose slurry was 42% by weight.

Examples 5to 4

A meat-like protein processed food sample was produced in the same manner as in example 1-1, except that the amount of methylcellulose in the methylcellulose slurry was 1.5% by weight and the amount of water was 88% by weight.

Examples 5to 5

A meat-like protein processed food sample was produced in the same manner as in example 1-1, except that the amount of methylcellulose in the methylcellulose slurry was 1.8% by weight and the amount of water was 87.7% by weight.

Examples 5to 6

A meat-like protein processed food sample was produced in the same manner as in example 1-1, except that the amount of methylcellulose in the methylcellulose slurry was 2.2% by weight and the amount of water was 87.3% by weight.

Examples 5to 7

A meat-like protein processed food sample was produced in the same manner as in example 1-1, except that the amount of methylcellulose in the methylcellulose slurry was 2.4% by weight and the amount of water was 87.1% by weight.

Examples 5to 8

A methylcellulose slurry was produced in the same manner as in example 1-1, except that the amount of methylcellulose in the methylcellulose slurry was 4% by weight and the amount of water was 85.5% by weight.

Granular soybean protein (NEWSOYMY (registered trademark) S11 (manufactured by Niqing Oliyou Co., ltd.) and NEWFUJINIK (registered trademark) 10 (manufactured by Shimadzui oil Co., ltd.) as tissue-like vegetable proteins were mixed in a ratio of 1:1), were reconstituted with an equivalent amount of water, and then dehydrated gently by a centrifugal dehydrator, and water was again added to make it water-absorbent until the same weight was reached.

Rapeseed oil was added in an amount of 3g relative to 40g of the dehydrated tissue-like vegetable protein, and the tissue-like vegetable protein used in examples 5to 8 was prepared by sufficiently stirring. The resulting material was kneaded with a kneader so that the amount of the produced textured vegetable protein was 43 wt%, the amount of the liquid material was 21 wt% (crushed onion 6 wt%, soy sauce 6 wt%, water 9 wt%), the amount of the powder material was 6 wt% (salt 2.2 wt%, pepper 0.1 wt%, garlic powder 0.6 wt%, sodium glutamate 2.4 wt%, caramel color 0.6 wt%, tocopherol preparation 0.1 wt%, and methylcellulose slurry was 30 wt%, to prepare a dough. Other procedures meat-like protein processed food samples were prepared in accordance with the method of example 1-1.

The meat-like protein processed food sample of experiment 5 was eaten and subjected to sensory evaluation in the same manner as experiment 1. The formulation of the methylcellulose slurry in each test zone of experiment 5 is shown in table 7, the formulation of the dough in each test zone is shown in table 8, and the evaluation results are shown in table 9.

TABLE 7

TABLE 8

TABLE 9

As shown in example 5-1, if the amount of the mixed tissue vegetable protein in the dough was decreased, the amount of the mixed methylcellulose slurry was increased, and although the mixture was a good commercial product, a taste similar to a fish cake was perceived. In contrast, as shown in examples 5-2 and 5-3, if the amount of the textured vegetable protein blended in the dough increases, the amount of the methylcellulose slurry blended decreases, and not only does the shape retention of the dough deteriorate, but also the soft texture derived from the textured vegetable protein increases at a level that is acceptable as a commodity product or more, and the uniformity of taste throughout the dough becomes weaker. Since the amount of moisture in the tissue-like plant protein varies depending on the treatment, it is considered that the content of the tissue-like plant protein excluding oils and fats and water is preferably in the range of 9 to 36% by weight as a solid content.

As shown in examples 5to 4 and examples 5to 5, when the amount of methylcellulose blended in the methylcellulose slurry was reduced, the adhesion between the tissue-like vegetable proteins was weakened although the amount was not less than a satisfactory level as a commercial product, and a tendency of weakening of the elastic force was observed as a whole. In contrast, as shown in examples 5to 6 and examples 5to 7, if the amount of methylcellulose blended in the methylcellulose slurry is increased, the elastic force tends to become too strong although it is at a satisfactory level or more as a commercial product.

In addition, as shown in examples 5to 8, if the blending amount of methyl cellulose in the methyl cellulose slurry was set to 4% by weight, the methyl cellulose slurry was hard and it was difficult to mix the dough, but if the content of methyl cellulose in the dough was an appropriate amount, the taste was as good as in examples 1to 1. In the present invention, it is considered that the methylcellulose in the dough gelled in the first heating step is redissolved in the first cooling step and is re-gelled in the second heating step, so that water is eluted from the aqueous state of the tissue-like vegetable protein, thereby obtaining a product having a moderate taste as a whole. In addition, the flavor derived from the tissue-like vegetable protein was less excellent in terms of flavor, as compared with example 1-1.

< experiment 6> study of the number of times of heating and cooling in dried meat-like protein processed food

Example 6-1

The meat-like protein processed food (frozen product) produced in example 1-1 was dried to a temperature of 58℃by a vacuum freeze dryer (TFD 10LF4, toyo Kagaku Co., ltd.) at a shelf temperature of not more than 0.1torr for 4 hours at 87℃and at 75℃for 3 hours, and then at 60 ℃. In this case, the second cooling of example 1-1 was performed as a freezing step in example 6-1.

Example 6-2

A dried meat-like protein processed food sample was produced in the same manner as in example 6-1, except that the dough reheated (second heating) in example 1-1 was frozen (second cooling) until the temperature of the dough became-10℃or lower, and then reheated (third heating) in a steamer (about 100 ℃) until the temperature of the dough became 80℃and then the reheated dough was frozen (frozen) in a quick freezer at-40℃until the temperature of the dough became-20℃or lower.

Comparative example 6-1

A sample of a dried meat-like protein processed food was prepared in the same manner as in example 6-1, except that the first cooling and the second heating were not performed.

10g of each sample of the dried meat-like protein processed product prepared in experiment 6 was taken out, 370g of boiled water was poured into a foamed paper cup, and after 3 minutes of capping, the dried meat-like protein processed product was taken out from the hot water and eaten, and sensory evaluation was performed. Sensory evaluation was performed by 5 panelists with the following evaluation criteria.

< sensory evaluation criterion >

5: has proper elasticity of meat, and is a very good product.

4: slightly hard or strong or slightly soft or weak, but is a good product.

2: hard or strong or soft or weak, and poor quality products.

1: the product which is extremely hard or strong in elasticity or extremely soft or extremely weak in elasticity and remarkably poor in quality was set to 1.

The sensory evaluation results of experiment 6 are shown in table 10 below.

TABLE 10

As shown in comparative example 6-1, the dried meat-like food reconstituted with hot water had a soft texture due to weak elasticity when just frozen and dried after heating the dough. As shown in example 6-1, the dried meat-like food reconstituted with hot water was increased in hardness and elasticity by cooling once after heating the dough, and freezing and drying after reheating, resulting in a very good mouthfeel. As shown in example 6-2, after repeating heating and cooling of the dough 2 times, further heating, freezing, and drying were performed, whereby the dried meat-like food reconstituted with hot water further increased in elasticity, but also increased in hardness, as compared with example 6-1. From the above results, it is considered that the blank is preferably subjected to heating-cooling-heating-freeze-drying as the production process.

< experiment 7> verification of heating temperature in dried meat-like protein processed food

Example 7-1

A dried meat-like protein processed food sample was produced in the same manner as in example 6-1, except that the temperature of the first heated product and the second heated product was set to 60 ℃.

Example 7-2

A dried meat-like protein processed food sample was produced in the same manner as in example 6-1, except that the temperature of the first heated product and the second heated product was 70 ℃.

Examples 7 to 3

A dried meat-like protein processed food sample was produced in the same manner as in example 6-1, except that the temperature of the first heated product and the second heated product was set to 90 ℃.

Examples 7 to 4

A dried meat-like protein processed food sample was produced in the same manner as in example 6-1, except that the temperature of the first heated product and the second heated product was set to 100 ℃.

Comparative example 7-1

A dried meat-like protein processed food sample was produced in the same manner as in example 6-1, except that the temperature of the first heated product and the second heated product was set to 50 ℃.

The dried meat-like protein processed food sample of experiment 7 was eaten and subjected to sensory evaluation as in experiment 6. The evaluation results are shown in table 11 below.

TABLE 11

As shown in comparative example 7-1 of experiment 7, when the gelation temperature (55 ℃) of methylcellulose was not higher, gelation was weak, and the result of weak and soft elasticity of the dried meat-like protein processed food reconstituted with hot water was obtained. Thus, it is considered that methylcellulose is required to be reliably gelled even in a dried meat-like protein processed food. Further, as shown in examples 7-1, 7-2 and 6-1, the higher the product temperature, the stronger the elastic force and the more hardness is developed, but as shown in examples 7-3 and 7-4, the higher the product temperature, the stronger the hardness and the elastic force tend to be rather observed. It is considered that the preferable temperature for heating the dried meat-like protein processed food is also 60 to 90 ℃.

< experiment 8> verification of Cooling temperature in dried meat-like protein processed food

Example 8-1

A sample of a dried meat-like protein processed food was prepared in the same manner as in example 6-1, except that the cut dough was frozen (first cooled) in a flash freezer at-40℃so that the temperature of the dough was not higher than-20 ℃.

Example 8-2

A sample of a dried meat-like protein processed food was prepared in the same manner as in example 6-1, except that the cut dough was cooled in a flash freezer at-40℃to a temperature of not more than 0 ℃.

Examples 8 to 3

A sample of a dried meat-like protein processed food was prepared in the same manner as in example 6-1, except that the cut dough was cooled in a flash freezer at-40℃ (first cooling) to a temperature of 5℃ or less.

Examples 8 to 4

A sample of a dried meat-like protein processed food was prepared in the same manner as in example 6-1, except that the cut dough was cooled in a flash freezer at-40℃to a temperature of 10℃or less (first cooling).

Comparative example 8-1

A sample of a dried meat-like protein processed food was prepared in the same manner as in example 6-1, except that the cut dough was cooled in a flash freezer at-40℃ (first cooling) to a temperature of 20℃ or less.

The dried meat-like protein processed food sample of experiment 8 was eaten and subjected to sensory evaluation as in experiment 6. The evaluation results are shown in table 12 below.

TABLE 12

As shown in experiment 8, a tendency that the higher the temperature of the meat-like protein processed food was, the softer the taste and the weaker the elasticity was also observed. If the temperature is higher than the resolubilization temperature (15 ℃) of methylcellulose, a significant deterioration in the taste is observed. It is considered that the methylcellulose is preferably completely redissolved by cooling, and that the temperature is preferably 10℃or lower, more preferably 5℃or lower. In addition, as shown in examples 6-1 and 8-1, the taste was good even in the case of freezing in the cooling step in the dried meat-like protein processed food, and therefore, it is considered that freezing at a temperature lower than 0℃is more preferable.

< experiment 9> study of heating method in dried meat-like protein processed food

Example 9-1

A dried meat-like protein processed food sample was produced in the same manner as in example 6-1, except that the frozen dough in the first cooling was added to the bag and the second heating was performed in hot water at 80 ℃ until the temperature of the product became 80 ℃.

Example 9-2

The frozen material in the first cooling was placed on a metal mesh, and oven-heated (fired) in an oven at 120 ℃ until the product temperature was 80 ℃.

The dried meat-like protein processed food sample of experiment 9 was eaten and subjected to sensory evaluation as in experiment 6. The evaluation results are shown in table 13 below.

TABLE 13

As a result of experiment 9, the method of steaming and boiling was preferable as a heating method as compared with the oven (firing).

< experiment 10> regarding methylcellulose slurry and tissue-like vegetable proteins in dried meat-like protein processed foods

Example 10-1

A dried meat-like protein processed food sample was produced in the same manner as in example 6-1, except that the amount of the tissue-like plant protein blended was 10% by weight and the amount of the methylcellulose slurry blended was 72% by weight.

Example 10-2

A dried meat-like protein processed food sample was produced in the same manner as in example 6-1, except that the amount of the tissue-like plant protein blended was 30% by weight and the amount of the methylcellulose slurry blended was 52% by weight.

Example 10-3

A dried meat-like protein processed food sample was produced in the same manner as in example 6-1, except that the amount of the tissue-like vegetable protein was 40% by weight and the amount of the methylcellulose slurry was 42% by weight.

Examples 10 to 4

A dried meat-like protein processed food sample was produced in the same manner as in example 6-1, except that the amount of methylcellulose in the methylcellulose slurry was 1.5% by weight and the amount of water was 88% by weight.

Examples 10 to 5

A dried meat-like protein processed food sample was produced in the same manner as in example 6-1, except that the amount of methylcellulose in the methylcellulose slurry was 1.8% by weight and the amount of water was 87.7% by weight.

Examples 10 to 6

A dried meat-like protein processed food sample was produced in the same manner as in example 6-1, except that the amount of methylcellulose in the methylcellulose slurry was 2.2% by weight and the amount of water was 87.3% by weight.

Examples 10 to 7

A dried meat-like protein processed food sample was produced in the same manner as in example 6-1, except that the amount of methylcellulose in the methylcellulose slurry was 2.4% by weight and the amount of water was 87.1% by weight.

Examples 10 to 8

A methylcellulose slurry was produced in the same manner as in example 6-1, except that the amount of methylcellulose in the methylcellulose slurry was 4% by weight and the amount of water was 85.5% by weight.

Granular soybean protein (NEWSOYMY (registered trademark) S11 (manufactured by Niqing Oliyou Co., ltd.) and NEWFUJINIK (registered trademark) 10 (manufactured by NOT DOUYOU Co., ltd.) were blended at a ratio of 1:1) as a tissue-like plant protein was dehydrated with an equivalent amount of water, and then dehydrated gently by a centrifugal dehydrator, and water was added again to make it water-absorbent until the same weight was reached.

Rapeseed oil was added in an amount of 3g relative to 40g of the reconstituted tissue-like plant protein, and the tissue-like plant protein used in examples 10 to 8 was prepared by sufficiently stirring. The above-mentioned materials were mixed in a kneader so that the amount of the produced textured vegetable protein was 43 wt%, the amount of the liquid material was 21 wt% (crushed onion 6 wt%, soy sauce 6 wt%, water 9 wt%), the amount of the powder material was 6 wt% (salt 2.2 wt%, pepper 0.1 wt%, garlic powder 0.6 wt%, sodium glutamate 2.4 wt%, caramel color 0.6 wt%, tocopherol preparation 0.1 wt%, and methylcellulose slurry was 30 wt%, to prepare a dough. Following the procedure described in example 6-1, a dried meat-like protein processed food sample was prepared.

The dried meat-like protein processed food sample of experiment 10 was eaten and subjected to sensory evaluation as in experiment 6. The formulation of the methylcellulose slurry for each test zone of experiment 10 is shown in table 14, the formulation of the dough for each test zone is shown in table 15, and the evaluation results are shown in table 16.

TABLE 14

TABLE 15

TABLE 16

In the dried meat-like protein processed food, as shown in example 10-1, if the amount of the tissue-like vegetable protein blended in the dough is reduced, the amount of the methylcellulose slurry blended is increased, and although the product is a good commercial product, the taste similar to that of a fish cake is perceived as a methylcellulose gel. In contrast, as shown in examples 10-2 and 10-3, if the amount of the textured vegetable protein blended in the dough increases, the amount of the methylcellulose slurry blended decreases, and not only the dough shape retention becomes poor, but also the soft texture derived from the textured vegetable protein increases to a level not less than a acceptable level as a commodity product, and the uniformity of the texture as a whole of the dough becomes weak. Since the amount of moisture varies depending on the treatment, it is considered that the content of the solid component excluding oil and water is preferably in the range of 9 to 36% by weight as the tissue-like plant protein.

In addition, in the dried meat-like protein processed food, as shown in examples 10-4 and 10-5, if the amount of methylcellulose blended in the methylcellulose slurry was reduced, the amount was not less than a satisfactory level as a commercial product, however, the adhesiveness between the tissue-like plant proteins was weakened, and the tendency of weakening of the elastic force as a whole was also observed. In contrast, as shown in examples 10 to 6 and 10 to 7, when the amount of methylcellulose blended in the methylcellulose slurry was increased, the elastic force was observed to become too strong although the amount was not less than a satisfactory level as a commercial product.

In addition, in the dried meat-like protein processed food, as shown in example 10-8, if the blending amount of methylcellulose in the methylcellulose slurry was set to 4% by weight, the methylcellulose slurry became hard and it was difficult to mix the dough, however, if the methylcellulose content in the dough was an appropriate amount, the taste was as good as in example 6-1. In the present invention, it is considered that the methylcellulose in the dough gelled in the first heating step is redissolved in the first cooling step and is re-gelled in the second heating step, so that water is eluted from the water-swollen tissue-like vegetable protein to obtain a product having a moderate taste as a whole. In addition, the flavor derived from the tissue-like vegetable protein was less excellent in terms of flavor, as compared with example 6-1.

Claims

1. A method for producing a meat-like protein processed food, comprising:

a billet preparation step of mixing a tissue-like plant protein with a methylcellulose slurry prepared by mixing water and methylcellulose to prepare a billet;

a forming step of forming the blank manufactured in the blank manufacturing step;

a first heating step of heating the blank formed in the forming step to a temperature of 60 to 100 ℃;

a first cooling step of cooling the blank heated in the first heating step to 10 ℃ or lower;

a second heating step of reheating the blank cooled in the first cooling step to a temperature of 60 to 100 ℃; and

and a second cooling step of cooling the blank reheated in the second heating step to 10 ℃ or lower.

2. The method for producing a meat-like protein processed food according to claim 1, wherein,

the first cooling step is a step of freezing the blank to a temperature of-10 ℃ or lower.

3. The method for producing a meat-like protein processed food according to claim 1 or 2, wherein,

the first heating step and the second heating step are heating by steaming or boiling.

4. The method for producing a processed meat-like protein food as set forth in any one of claims 1to 3, characterized in that,

the content of the tissue-like plant protein in the blank is 9-36 wt%, and the content of the methylcellulose is 0.8-1.5 wt%.

5. The method for producing a processed meat-like protein food as set forth in any one of claims 1to 4, characterized in that,

the amount of methylcellulose blended in the methylcellulose slurry is 1.5to 4.0% by weight.

6. A method for producing a processed food of dried meat-like protein, characterized by comprising the steps of,

the second cooling step is a freezing step, and the processed meat-like protein food produced by the production method according to any one of claims 1to 5 is vacuum freeze-dried.

7. A method for producing a processed food of dried meat-like protein, characterized by comprising the steps of,

a third heating step of reheating the meat-like protein processed food produced by the production method according to any one of claims 1to 5to a temperature of 60 to 100 ℃, and then freezing the meat-like protein processed food, followed by vacuum freeze-drying.