JP2014087316A - Food product similar to non-heated animal tissue - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food product similar to a non-heated animal tissue essentially consisting of vegetable raw material, subjected to heating treatment to evade the risk of food poisoning, and having a peculiar texture in the non-heated animal tissue of raw lever, fatty tuna sashimi or the like.SOLUTION: The fact that the one obtained by dispersing a fat into a gel obtained by bringing vegetable protein into cross-linking reaction with transglutaminase in such a manner that it is not perfectly emulsified has a texture similar to a non-heated animal tissue of raw lever, fatty tuna sashimi or the like has been found.

Description

  The present invention relates to an unheated animal tissue-like food such as live meat liver and seafood sashimi.

  Starting in July 2012, raw beef liver was banned in Japan under the Food Sanitation Law. This is because enterohemorrhagic Escherichia coli was detected from the inside of the liver, and in fact, food poisoning incidents occurred frequently between 128 and 1998 (852 patients). Food poisoning caused by enterohemorrhagic Escherichia coli may become serious, and fatalities have occurred in the 2011 group food poisoning incident. In this way, although the danger was recognized and prohibited by law, raw liver has long been popular as a popular menu of yakiniku restaurants, and there are many voices regretting that it has been prohibited and can not be eaten . The reason for wanting to eat raw liver is that it has its unique moderate elasticity and chewing response, and the texture is such that the tissue dissipates quickly and melts as it bites. Thus, as a raw liver-like food, a salmon gel food made from salmon fine powder has been developed and provided to the market.

  Raw fish meat with a lot of fat is called Toro and has a unique texture that softly melts in your mouth and is popular as a raw material for sashimi and sushi. In addition to being high-grade, there is also concern about the risk of food poisoning because it is not heated.

  Examples of liver-like processed foods include water, animal and vegetable protein, animal and vegetable oils and fish surimi, mixed and agitated to form an emulsion, and gelatin dissolved in an equal amount or more of water by heating. The mixture was stirred and cooled to form a gelatin emulsion, and the gelatin emulsion was mixed and dispersed in the fish surimi mixed with the auxiliary materials such as extenders, reinforcing agents, seasonings and animal extracts, and then heated. A method for processing a lever-like food to be cooled later is disclosed (Patent Document 1).

Japanese Examined Patent Publication No. 5-70417 JP 59-59151 A JP-A-8-224063 JP 2005-95085 A

However, raw liver-like foods made from salmon mannan have a strong texture and cannot be said to be highly similar as a substitute for fresh liver. Further, the liver-like processed food disclosed in Patent Document 1 has a homogeneous and gelatinous texture, and there is still room for improvement in the similarity to foods that are unheated animal tissue-like.
In view of the above, the present invention is mainly made of plant raw materials, is heat-treated to avoid the risk of food poisoning, and has an unheated animal tissue having a unique texture to unheated animal tissues such as raw liver and sashimi It is an issue to provide various foods.

As a result of intensive studies, the present inventors have found that non-heated animals such as raw liver and sashimi are dispersed in a gel obtained by crosslinking a plant protein with a protein crosslinking enzyme so that the fats and oils are not completely emulsified. It has been found that it has a texture similar to that of the tissue, and the present invention has been completed.
In addition, although it has been known that a vegetable protein gel can be obtained by allowing a protein cross-linking enzyme to act on a vegetable protein and crosslinking between protein molecules (see, for example, Patent Documents 2 to 4). None of these technologies has led to the technical idea of dispersing fats and oils in vegetable protein gels in an incompletely emulsified state and preparing foods that replace unheated animal tissues such as raw liver and sashimi. .

That is, the present invention
(1) Unheated animal tissue-like food having the following characteristics (A) to (D), (A) The food contains vegetable protein, fat and water, and the fat is dispersed in an incompletely emulsified state (B) the food contains a protein that has been intermolecularly cross-linked by the action of a protein cross-linking enzyme, (C) the food is a gel-like tissue, and (D) has been heat-treated. There is,
(2) The food according to (1), wherein the fats and oils in the food are dispersed in an incompletely emulsified state as oil droplets having a maximum particle size of 10 μm or more,
(3) The food according to (1), wherein the protein content in the food is 3 to 15% by weight,
(4) The food according to (1), wherein the fat content in the food is 5 to 50% by weight,
(5) The food according to (1), wherein the fat content in the food is 150 to 800% by weight with respect to the protein content,
(6) The food according to (1), wherein the water content in the food is 50 to 90% by weight,
(7) The food according to (1), wherein the gel-like structure of the food has a bendability;
(8) The food according to the above (1), wherein the gel-like tissue of the food has oil exudation properties,
(9) The food according to (1), wherein the vegetable protein is a legume protein,
(10) The food according to (1), wherein the food is like a raw liver,
(11) The food according to (1), wherein the food is Toro sashimi-like,
(12) A method for producing unheated animal tissue-like foods using vegetable protein, fats and water as raw materials, and (a) mixing fats and fats in a homogeneous solution of vegetable protein and water in an incompletely emulsified state. A step of obtaining a raw material mixture, (a) a step of adding a protein cross-linking enzyme during or after the preparation of the raw material mixture, (c) a step of allowing the protein cross-linking enzyme to react with the raw material mixture and gelling. D) Heat treatment process
It is.

  According to the present invention, it is possible to obtain an unheated animal tissue-like food having a unique texture that is elastic and smooth in the throat, such as raw liver and fish sashimi, without using raw animal meat. It can be used as a substitute for plants and healthy raw liver and fish sashimi. Furthermore, the food product of the unheated animal tissue of the present invention has such a texture despite being heat-treated, and can be distributed at room temperature by retort sterilization, thus greatly increasing the risk of microbial growth. To be reduced.

2 is a drawing-substituting photograph of an unheated animal tissue-like (raw liver-like) food prepared in Example 2. FIG.

  The unheated animal tissue-like food of the present invention comprises (A) a vegetable protein, fats and oils, and the fats and oils are dispersed in an incompletely emulsified state. It is characterized in that it contains a protein that has been intermolecularly cross-linked by the action of an enzyme, (C) the food is a gel-like tissue, and (D) it has been heat-treated. Hereinafter, embodiments of the present invention will be specifically described.

(Unheated animal tissue)
In the present invention, unheated animal tissue means animals, more specifically livestock such as cattle, pigs, horses, sheep, and other poultry such as chickens, ducks, and geese such as geese, or unheated meat of seafood. And internal organs. More specifically, there are those in which oil is dispersed in tissues such as raw liver and sashimi.

(Unheated animal tissue food)
In the present invention, the unheated animal tissue-like food is a pseudo-processed food that can replace the unheated animal tissue as described above.

<A> (vegetable protein)
The vegetable protein contained in the food of the present invention is a protein derived from plant raw materials, such as soybean protein, pea protein, and peanut protein, and cereals such as corn protein, wheat protein, canola protein, and rice protein. Examples include proteins. In particular, legume protein is preferable in terms of forming a moderately elastic heated gel, and soy protein is more preferable in terms of forming a higher-quality and strong elastic heated gel.

  Plant protein may be included as a protein extraction material extracted from plant raw materials with water, or it may be further purified and purified protein to be included as a concentrated protein material or isolated protein material. Alternatively, it may be contained as a fraction protein material obtained by fractionating only the protein. Specifically, in the case of soy protein, full-fat soy milk and defatted soy milk corresponding to the protein extract material, concentrated soy protein corresponding to the concentrated protein material, isolated soy protein corresponding to the separated protein material, and fractionated protein material And fractionated soy protein corresponding to. Various protein materials similar to soybean protein can also be used when other vegetable proteins are contained.

  The content of the vegetable protein contained in the food of the present invention is 3 to 15% by weight, preferably 4 to 12% by weight. If the content is too small, the texture becomes soft and less chewable. On the other hand, if the content is too large, saliva is sucked in the mouth and the texture becomes difficult to swallow, and handling during the process tends to be difficult. is there. The protein content is calculated by multiplying the nitrogen amount determined by the modified Kjeldahl method by the “nitrogen-protein conversion factor” (6.25).

In the production of the food of the present invention, it is preferable that the vegetable protein is first prepared in a homogeneous solution with water together with other raw materials as necessary. Moreover, you may use the solution containing the protein extracted from unprocessed raw materials, such as soymilk, and its concentrate. The protein concentration is preferably 5 to 15% by weight, more preferably 7 to 14% by weight. The lower the protein concentration, the more difficult it is to form a gel with a protein cross-linking enzyme. Further, the higher the protein concentration, the more difficult it is to disperse the fats and oils. In this case, the viscosity of the protein homogenous solution at 55 ° C. is preferably 5,500 mPa · s or less, more preferably 3,000 mPa · s or less, and most preferably 100 to 2,000 mPa · s. When the viscosity is within such a range, the fats and oils are easily dispersed in the protein homogenous liquid in an incompletely emulsified state.
Here, the “viscosity” is the viscosity of a sample at 55 ° C. measured using a B-type viscometer (“Model BM” manufactured by Tokyo Keiki Co., Ltd.). At this time, the rotor rotation speed of the viscometer is fixed at 30 rpm, and the rotor is switched in the order of No. 4 → 3 → 2 → 1 and the measurement value 30 seconds after the start of rotation is recorded. Among the obtained results, the measured value of the rotor with the smallest number (the rotor with the largest shape) is used in the measurable range (1 to 100 scales). When the viscosity is high and the rotor of No. 4 exceeds 20,000 mPa · s, the measurement is performed at 6 rpm.

(water)
The water contained in the food of the present invention may be water derived from other raw materials such as water derived from a liquid protein extraction material such as liquid soymilk in addition to drinking water.
The water content in the food is preferably 50 to 90% by weight. The moisture is calculated using a direct heat drying method.

  The above protein and water are preferably mixed prior to the blending of fats and oils so as to become a homogeneous liquid. As a mixing means, a mixer such as a homogenizer, a homomixer, a vacuum stefan, or a disper mill can be used.

(Oil and fat)
As fats and oils contained in the food of the present invention, various oils and fats suitable for edible use are considered in consideration of supply stability, economics, nutritional and physiological functions, and quality such as texture, flavor and color tone of the food to be produced. You can choose. For example, vegetable oils such as corn oil, rapeseed oil, safflower oil, sunflower oil, soybean oil, rice bran oil, rice oil, olive oil, sesame oil, peanut oil, palm oil, palm kernel oil, palm oil, cacao butter, mackerel, sardine , Fish oil such as horse mackerel, tuna, cod, shark, etc., oil from marine organisms such as squid oil and whale oil, oil from terrestrial animals such as lard, head, milk fat, oils derived from algae and microorganisms, these hardened oils, fractionated oils And transesterified oil can be used alone or in combination.

At this time, if it is difficult to permeate the oil depending on the temperature of the food to be chewed with a fat having a high melting point, the oil / fat to be blended should have a melting point as low as 30 ° C. or lower, more preferably 20 ° C. . In this case, the type of raw material is vegetable oil or fish oil, and specific examples include corn oil, rapeseed oil, safflower oil, sunflower oil, soybean oil, rice bran oil, rice oil, etc. Olive oil, palm olein oil, high oleic acid-containing sunflower oil, safflower oil, or the like having a low fatty acid content can also be used.
As for melting point, the rising melting point described in Standard Oil Analysis Test Method (1) 1996 (Japan Oil Chemical Society) 2.2.4.2-1996 shall be used.

The content of fats and oils contained in the food of the present invention is 5 to 50% by weight, preferably 10 to 45% by weight, preferably 15 to 45% by weight. If the content is too low, the mouth melts and the mouth feels bad. Conversely, if the content is too high, the oil may be separated during the work process, and the final product tends to be too oily to eat. is there. In addition, fats and oils content shall be calculated based on "% of oil content" measured by the chloroformoform-methanol improved extraction method described in the 5th amendment Japanese food standard ingredient table (Ministry of Education, Culture, Sports, Science and Technology).
Furthermore, the fat content with respect to the protein content is suitably 150 to 800% by weight, preferably 200 to 700% by weight. If the content is too small, the texture becomes homogeneous. Conversely, if the content is too large, the hardness and chewing response tend to be weak or oily.

It is important that the fats and oils used in the food of the present invention are dispersed in the food in an incompletely emulsified state. As a result, the food of the present invention has a moderate elasticity and chewing response unique to unheated animal foods, and can exhibit a texture characteristic that the tissue is scattered and melted as the chewing proceeds.
The incompletely emulsified state refers to a state in which the oil phase mainly composed of fat and oil and the water phase mainly composed of water and protein do not form a complete oil-in-water emulsion in the food. The state in which the oil phase floats on the water surface when the mixture is allowed to stand for a certain period of time, preferably 2 hours, at the stage of the raw material mixture in which protein and water are mixed.

When the incompletely emulsified state is expressed numerically, the maximum particle size of the oil droplets contained in the stage of the food organized in the form of gel after production is 10 μm or more, preferably 15 μm or more, more preferably 20 μm or more. It is preferable to disperse in the incompletely emulsified state. Further, if the particle size of the oil droplets is excessively large, it is extremely unstable, so that it is preferably at most 800 μm or less.
Here, the maximum particle diameter of the oil droplets in the food of the present invention can be determined by observing the cut surface of the sample with an optical microscope, and can be measured according to the following procedure. First, a genuine lens “VHZ-100” is attached to the KEYENCE digital microscope “VHX-600” and the shooting mode is adjusted to the transmitted light mode and the magnification is adjusted to 200 times. Place the sample sliced to a thickness of about 300μm, adjusted to 20 ° C, on the slide glass, observe the oil droplets without applying the cover glass, and place the 100μm scale in the field of view, obtain. For each oil drop on the observation image, the width of the oil drop is measured as a line segment parallel to the reference side with reference to an arbitrary side of the rectangular image frame line, and the diameter of each oil drop is taken as the particle diameter, The maximum particle size is examined.

  In order to disperse the fats and oils in the food in an incompletely emulsified state, it is appropriate to prepare the raw material mixture by mixing the fats and oils in an incompletely emulsified state with a vegetable protein and water homogeneous solution. As a means for mixing such fats and oils, it is preferable to use such a mixer or propeller stirrer as described above at a rotation speed or pressure at which the emulsification does not proceed according to the size of the mixing container. The closer the fats and oils are to the emulsified state, the more the texture of the food obtained becomes homogeneous and the mouthfeel is poor, and there is a tendency to deviate from the texture of the unheated animal tissue.

(Other ingredients)
As a raw material contained in the food of the present invention, other raw materials other than the above can be included as necessary. Examples of other raw materials include starches, proteins other than vegetable proteins, coagulants, gelling agents, flavoring agents, fragrances, pigments, preservatives, and the like.

  As starches, raw starches such as wheat, corn, waxy corn, rice, tapioca, mung beans, peas, potato starch, etc., or processed starches thereof are used. By using these starches as necessary, it is possible to reinforce the biting of the food during chewing so as to have a stronger texture. In addition, flour such as wheat flour, rice flour, and corn flour containing a large amount of starch can be used as one of the starches. When adding these starches, it can be 1-8 weight% in foodstuffs. As the amount of starch increases, the texture of the brittle gel tends to change, and the addition amount may be adjusted appropriately according to the texture of the desired food.

  Examples of proteins other than vegetable protein include egg white and milk protein.

  Examples of the coagulant include magnesium chloride, calcium sulfate, and GDL.

  Examples of the gelling agent include carrageenan, alginic acid, gellan gum, pectin, agar, and gelatin.

  As the taste agent, various sugars, salts, sweeteners, seasonings and the like can be used.

  The pigment can be used regardless of whether it is water-soluble or oil-soluble, and can be appropriately used depending on the color tone of the unheated animal tissue.

<B> (Protein cross-linking enzyme)
It is important that the food of the present invention contains a protein that has been intermolecularly cross-linked by the action of a protein cross-linking enzyme. Examples of protein cross-linking enzymes include transglutaminase and protein disulfide isomerase. The workability by easy reaction, the cost for preparing the gel, and the texture of the finished gel such as oil exudation and swallowing, etc. In view of suitability, transglutaminase is more preferable.
Transglutaminase types and methods of use, for example, 100 parts by weight of an oil-in-water emulsion slurry with a soy protein concentration of 5 to 15% by weight, Activa TG-S preparation (Ajinomoto Co., Inc .: Transglutaminase specific activity A 10% aqueous solution of 100 Units / g preparation) may be added in an amount of 0.1 to 100 parts by weight, preferably 0.3 to 30 parts by weight, depending on the process. In addition, transglutaminase is particularly effective when the gelling material is soy protein.

  The reaction of the protein cross-linking enzyme can be appropriately adjusted in consideration of the optimum reaction temperature and the deactivation temperature, but can be performed, for example, at 15 to 70 ° C, and more preferably at 40 to 60 ° C.

<C> (Gel-like structure)
The food of the present invention has a gel-like structure. This tissue is formed mainly by intermolecular cross-linking of proteins catalyzed by protein cross-linking enzymes.
Such tissue is preferably “foldable” so that it is like an unheated animal tissue. Bendability refers to the property of being difficult to break when the gel is bent. Whether or not the gel-like structure is foldable can be determined by whether or not the food having a gel-like structure formed into a thickness of 5 mm, a length of 100 mm, and a width of 20 mm is broken in half. For example, tuna sashimi is not broken even if it is folded vertically, and is elastic enough to return to its original position when released, and has bendability. On the other hand, in the case of tofu or pudding, it is easily broken into two when folded vertically, and in such a case, it does not have bendability.

Moreover, it is preferable that the gel-like tissue has an “oil oozing property” so as to be an unheated animal tissue. This property is originally evaluated by sensory evaluation, but for simplicity, the above-mentioned size (thickness 5 mm × height 100 mm × width 20 mm) food is split into three by hand and oil floats on the water surface when placed in water. Can be evaluated by whether or not. The better the oil oozes, the greater the amount of oil floating. In this case, when the oil is completely emulsified and dispersed in the gel-like structure like tofu, the oil does not float on the water surface and therefore does not have oil exudation.
In addition, the oil leaching property can be quantitatively evaluated as the weight of the compressed and separated liquid with respect to the gel in the compression test, that is, the “compressed and separated ratio”. Specifically, it refers to the ratio (%) of the dry matter weight of “compressed and separated liquid” such as oil and water that exudes to the filter paper when the sample is compressed, to the sample weight before compression. Can be measured.
A sample of φ9cm filter paper (“FilterPaper (No. 2)” manufactured by Advantech Toyo Co., Ltd.) that has been dried at 105 ° C. for 24 hours and weighed in advance and then folded in half and cut into a square and 2 mm thick at the center of the filter paper Place approximately 200 mg and weigh the sample precisely. Bend the filter paper along the crease, wrap the sample lightly, place it in a three-way flat bag ("Heat-resistant bag NCF / 12cm width" manufactured by Cowpack Co., Ltd.), seal the bag under a pressure of -0.95bar, and 20 ° C Alternatively, the gel is allowed to stand for 1 hour at an atmospheric pressure at a temperature higher than the melting point of the oil or fat contained in the gel. After opening the sample, remove the sample on the filter paper, dry the filter paper containing “compressed liquid” at 105 ° C for 24 hours, precisely weigh the amount of exudate that has exuded into the filter paper, and the ratio to the sample mass at the start of the test. And In the present invention, the compression / separation rate is preferably 10 to 60% by weight, more preferably 10 to 30% by weight, and most preferably 15 to 25% by weight.

<D> (heat treatment)
The food of the present invention is characterized by being heat-treated. That is, although it is sterilized by heat treatment, it has an unheated animal tissue-like texture. The conditions for the heat treatment can be appropriately adjusted to such an extent that the protein crosslinking enzyme can be inactivated and the microorganisms in the raw material can be sterilized. Examples of heating conditions include heating at 80 to 150 ° C. and several seconds to 90 minutes. Moreover, retort sterilization etc. can also be performed. Depending on the purpose of use and sterilization conditions, freezing, chilled and room temperature storage conditions can be selected. A retort sterilized room temperature storage product or a heat sterilized frozen storage product is preferred.

(Molding / filling)
The food of the present invention may be gelled by enzymatic reaction after filling the raw material mixture into a filling container, and sold as a filled container after sterilization. They may be cut and packed for sale.

(Distribution form)
The food of the present invention can be distributed in any distribution form such as refrigeration or freezing. In particular, since it can be stored for a long period of time, it is preferable that the food is distributed by freezing, and the food of the present invention maintains the texture before freezing even after freezing and thawing. In addition, in the above-described heat treatment, by performing heating for retort food or heating according to it, distribution at normal temperature is possible without deteriorating the texture.

  Hereinafter, embodiments included in the present invention will be described more specifically by way of examples. “%” And “part” represent “% by weight” and “part by weight” unless otherwise specified.

Example 1
An unheated animal tissue-like food having powdery soy protein as the main raw material was produced according to the formulation shown in Table 1 below.
Formula 1 in 600g scale, 1L cylindrical stainless steel container (diameter 105mm), powdered soy protein “Fujipro E” (moisture 5.8%, protein content 90.8% per solid, fat 4.5%, Fuji Oil ( Co., Ltd.), potato starch and water were added and uniformly mixed with a tabletop speed cutter to prepare a homogeneous solution having a protein content of about 11%. The viscosity of this homogeneous liquid was 1800 mPa · s.
Next, rapeseed oil was added to the homogenized solution of soybean protein, and gradually dispersed by propeller stirring (rotation speed: 200 rpm, propeller diameter: 100 mm) so as not to emulsify the fats and oils to obtain a raw material mixture.
Next, the transglutaminase preparation “Activa TG-S” (manufactured by Ajinomoto Co., Inc.) was added to the raw material mixture and filled in a sealed container.
The sealed container after filling was kept at 55 ° C. for 30 minutes to react with transglutaminase, then heated at 90 ° C. for 30 minutes, then cooled to 4 ° C. and then frozen to produce a sashimi-like simulated food.
In this food, the protein content is 7.7%, the fat content is 24.4%, the fat content with respect to the protein content is 317%, and the water content is 65.0%.
When the obtained product was thawed and the texture and flavor were confirmed, it had a satisfactory chewing response and elasticity, and it was a good texture that melted while emitting a moderate oily feeling as it chewed . Further, the maximum particle size of the oil droplets contained in the thawed product was also measured with a microscope by the method described above (the same applies to the following examples and comparative examples).

(Table 1)

(Example 2)
A raw liver-like pseudo food using soybean milk as a main raw material was produced according to the formulation shown in Table 2 below.
Mix the composition in Table 2 on a 3 kg scale, put soy milk in a 5 L cylindrical stainless steel container (diameter 180 mm), raise the temperature to 65 ° C., add pigment and flavor, and homogenize uniformly with a homomixer (diameter 30 mm). Mixing to obtain a homogeneous protein solution. Oil and fat were added to this, and it stirred at 2000 rpm for 1 minute. Next, corn starch and trehalose dissolved in 4.6 parts of water in 5.6 parts of water were added and stirred at 5000 rpm for 30 seconds. Next, calcium sulfate dissolved in 1 part of water and a transglutaminase preparation “Activa Super Card” (manufactured by Ajinomoto Co., Inc.) were added, stirred at 2500 rpm for 15 seconds, and poured into a molding container. Next, after heating at 70 ° C. for 30 minutes, it was heated at 90 ° C. for 30 minutes and frozen to produce a raw liver-like simulated food.
In this food, the protein content is 4.3%, the fat content is 22.6%, the fat content with respect to the protein content is 526%, and the moisture content is 67.3%.
When the obtained product was thawed and the texture and flavor were confirmed, it was slightly softer than Example 1, but had a texture that melted while giving a chewing response, elasticity, and moderate oily feeling. The maximum particle size of the oil droplets was also measured.

(Table 2)

(Example 3)
A soft fat-like simulated food using powdered soy protein as a main raw material was produced according to the formulation shown in Table 3 below.
Formulation of Table 3 in 3kg scale, powdered soy protein "New Fuji Pro E" (5.8% moisture, 91.2% protein content per solid, 4.5% fat, Fuji Oil) in a 5L cylindrical stainless steel container (180mm in diameter) (Made by Co., Ltd.) was added and dispersed in water to obtain a protein dispersion having a protein concentration of 10.3% (viscosity 1060 mPa · s).
Next, while stirring this with a propeller (600 rpm, propeller diameter 100 mm), 40 parts by weight of rapeseed oil was poured along the axis of the propeller, and stirring was further continued at 600 rpm for 1 minute to obtain a raw material mixture.
After measuring the particle size distribution of the oil droplets in the liquid mixture, add 1 part by weight of transglutaminase preparation "Activa TG-S" (Ajinomoto Co., Inc., 100Unit / g 10% aqueous solution), and fill the heat-resistant bag And then sterilized (90 ° C., 30 minutes). Rough heat was taken with running water and frozen overnight (-20 ° C) to obtain a soft fat-like simulated food.
In this food, the protein content is 6.2%, the fat content is 39.9%, the fat content with respect to the protein content is 639%, and the water content is 53.6%.
The resulting food has a soft, fat-like texture and an opaque yellow-white color, and when subjected to a mastication test, the oozing of oil and fat is felt very much during mastication, and the throat passage during swallowing is sufficient It was smooth.

(Table 3)

(Example 4) Change to low oil content The amount of powdered soy protein is changed from 7.2 parts to 10.8 parts, the amount of water is changed from 52.8 parts to 79.2 parts, and the amount of oils and fats is changed from 40 parts to 10 parts. Except for the above, food was produced in the same manner as in Example 3.
In this food, the protein content is 9.3%, the fat content is 10.4%, the fat content with respect to the protein content is 112%, and the water content is 79.9%.
The obtained food has a soft screen-like texture and a translucent yellow-white color tone. When subjected to a mastication test, the oil content at the time of mastication was higher than that of Example 3 because the original oil content was low. It was hard to feel. Further, the throat passage at the time of swallowing was not as smooth as in Example 3.

(Comparative Example 1) Complete emulsification of fats and oils 12,000 in the same composition as in Example 3, except that a homogenizer (Excel Auto Homogenizer DX-8 manufactured by Nippon Seiki Seisakusho Co., Ltd.) was used instead of a propeller to mix a protein homogenate and fats and oils A food product was produced in the same manner as in Example 3 except that the raw material mixture was obtained by stirring at rpm for 3 minutes. The protein content and fat content in this food are the same as in Example 3.
The obtained sample has a soft folding screen texture and an opaque white color tone. When subjected to a mastication test, both the raw material mixture before gelation and the gel have very fine oil droplet sizes and are completely emulsified. In addition, no oil or oil oozing was felt during chewing, and the throat passage during swallowing was not smooth.

(Comparative Example 2) No transglutaminase (heating only)
The same operation as in Example 3 was performed. However, the heating (55 ° C., 30 minutes) was omitted without adding the crosslinking agent solution. The obtained sample was not sufficiently gelled with crosslinking, did not have shape retention before mastication, and did not have oil retention. When taken out from the bag, it was semi-solid and did not retain shape, and the target oil or fat did not form a gel dispersed in an incompletely emulsified state in the tissue. That is, the gel almost collapsed without bending. Therefore, the maximum particle size of the oil droplets could not be measured.

(Test Example 1) Bendability test Gel pieces obtained by cutting each food product obtained in Examples 1 to 4 and Comparative Example 1 into a thickness of 5 mm, a length of 100 mm, and a width of 20 mm are bent in half in the vertical direction, and the gel is obtained. It was confirmed whether or not it was broken into two. The results are shown in Table 4. The foods of Examples 1 to 4 and Comparative Example 1 were both gel-like structures that were elastic without cracking and had bendability. On the other hand, as described above, the food of Comparative Example 2 did not form a gel having shape retaining property in the first place, and did not have bendability.

(Test Example 2) Oil seepage test Each food obtained in Examples 1 to 4 and Comparative Example 1 was cut into gel pieces in the same manner as in Test Example 1, and this was torn into three pieces by hand. The product was put into a water-filled container, and the degree of oil floating on the water surface was confirmed after 10 minutes. Since Comparative Example 2 did not form a shape-retaining gel, it was confirmed that the same weight as in Example 1 was put into a water-filled container as it was. The results are shown in Table 4.

  The results of Examples 1 to 4 and Comparative Examples 1 and 2 are summarized as shown in Table 4. In the table, the “fat content” was calculated based on “% oil content” measured by the chloroformoform-methanol improved extraction method described in the 5th Amendment Japanese Food Standard Composition Table (Ministry of Education, Culture, Sports, Science and Technology).

(Table 4)

(Example 5) Retort sterilized food According to Example 1, a liver-like simulated food of raw fish was produced. However, heat sterilization was performed at 121 ° C. for 10 minutes with a retort sterilizer (manufactured by Nisaka Manufacturing Co., Ltd.) without freezing. The obtained food had a soft and smooth texture compared to the food of Example 1, and was resistant to normal temperature distribution.

Claims (12)

An unheated animal tissue-like food having the following characteristics (A) to (D).
(A) The food contains vegetable protein, fat and water, and the fat is dispersed in an incompletely emulsified state,
(B) the food contains a protein that has been cross-linked between molecules by the action of a protein cross-linking enzyme;
(C) The food is a gel-like tissue,
(D) It has been heat-treated. The food according to claim 1, wherein the fats and oils in the food are dispersed in an incompletely emulsified state as oil droplets having a maximum particle size of 10 µm or more. The food according to claim 1, wherein the protein content in the food is 3 to 15% by weight. The food according to claim 1, wherein the fat content in the food is 5 to 50% by weight. The food according to claim 1, wherein the fat content in the food is 150 to 800% by weight with respect to the protein content. The food according to claim 1, wherein the water content in the food is 50 to 90% by weight. The food product according to claim 1, wherein the gel-like structure of the food product has bendability. The food according to claim 1, wherein the gel-like structure of the food has oil exudation properties. The food according to claim 1, wherein the vegetable protein is a legume protein. The food product according to claim 1, wherein the food product is raw liver-like. The food according to claim 1, wherein the food is Toro sashimi-like. A method for producing an unheated animal tissue-like food comprising vegetable protein, fats and oils as raw materials and having the following steps.
(A) A process of obtaining a raw material mixture by mixing fats and oils in a homogeneous solution of vegetable protein and water in an incompletely emulsified state;
(A) a step of adding a protein cross-linking enzyme at the time of preparation of the raw material mixture or after preparation
(C) reacting a protein cross-linking enzyme with the raw material mixture to cause gelation;
(D) A step of heat treatment.