JP2021013356A - Composition for artificial meat, artificial meat, and method for producing artificial meat - Google Patents
Composition for artificial meat, artificial meat, and method for producing artificial meat Download PDFInfo
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Abstract
Description
本発明は、ベジミート用組成物、そのベジミート用組成物を用いたベジミート、およびベジミートの作製方法に関する。 The present invention relates to a composition for veggie meat, veggie meat using the composition for veggie meat, and a method for producing veggie meat.
食肉の代替品として、大豆タンパク等の植物性タンパクを主成分とするベジミート等の人工肉が近年注目されている（例えば、特許文献１，２，３参照）。 As a substitute for meat, artificial meat such as veggie meat containing a vegetable protein such as soybean protein as a main component has been attracting attention in recent years (see, for example, Patent Documents 1, 2 and 3).
ベジミートは、大豆タンパク等に油、水、増粘剤等を混合して作製するのが一般的であるが、食肉に近い食感を得るのが困難である。 Veggie meat is generally prepared by mixing oil, water, a thickener, etc. with soybean protein or the like, but it is difficult to obtain a texture close to that of meat.
特許文献３には、分離大豆タンパク質素材、水、油脂で、またはさらにメチルセルロースを添加してエマルジョンカードを作製して畜肉様加工食品生地に添加する、冷凍畜肉様加工食品の製造法が記載されている。特許文献３の方法では、解凍後にジューシー感が付与された畜肉様加工食品が得られるとされているが、ネットリとした粘り気のある食感になってしまい、成型性も良くない。 Patent Document 3 describes a method for producing a frozen meat-like processed food, which comprises preparing an emulsion card with a separated soybean protein material, water, oil or fat, or further adding methyl cellulose and adding it to a meat-like processed food dough. There is. According to the method of Patent Document 3, it is said that a processed meat-like food having a juicy feeling after thawing can be obtained, but the texture becomes sticky and sticky, and the moldability is not good.
本発明の目的は、食肉に近い食感を有するベジミートを容易に得ることができるベジミート用組成物、そのベジミート用組成物を用いたベジミート、およびベジミートの作製方法を提供することにある。 An object of the present invention is to provide a composition for veggie meat that can easily obtain veggie meat having a texture close to that of meat, a veggie meat using the composition for veggie meat, and a method for producing veggie meat.
本発明は、増粘剤と、食用油と、水とを含み、ゲル化されている、ベジミート用組成物である。 The present invention is a gelled composition for veggie meat containing a thickener, cooking oil and water.
前記ベジミート用組成物において、前記増粘剤は、κ−カラギナン、ι−カラギナン、キサンタンガム、カロブビーンガム、タマリンドシードガム、アマシードガム、サクシノグリカン、サイリウムシードガム、グァーガム、ジェランガム、タラガム、カードラン、アラビアガム、ウェランガムのうちの少なくとも１つであることが好ましい。 In the composition for veggie meat, the thickeners are κ-carrageenan, ι-carrageenan, xanthan gum, carob bean gum, tamarind seed gum, amaseed gum, succinoglycan, psyllium seed gum, guar gum, gellan gum, tara gum, curdlan, gum arabic. , Preferably at least one of the welan gums.
前記ベジミート用組成物において、前記食用油に前記増粘剤を分散させ、前記水を加えて撹拌後に加熱し、８０℃に達温後さらに８０℃で５分間加熱したときの粘度、または、前記水に前記増粘剤を加えて撹拌後、前記食用油を加えてさらに撹拌した後に加熱し、８０℃に達温後さらに８０℃で５分間加熱したときの粘度が、２００ｍＰａ・ｓ〜１５０００ｍＰａ・ｓの範囲であることが好ましい。 In the composition for veggie meat, the viscosity when the thickener is dispersed in the edible oil, the water is added, stirred and then heated, and after reaching 80 ° C. and further heated at 80 ° C. for 5 minutes, the viscosity or the above. The thickener is added to water and stirred, then the edible oil is added and further stirred, and then heated. After reaching 80 ° C. and further heated at 80 ° C. for 5 minutes, the viscosity is 200 mPa · s to 15,000 mPa ·. It is preferably in the range of s.
前記ベジミート用組成物において、前記食用油に前記増粘剤を分散させ、前記水を加えて撹拌後に加熱し、８０℃に達温後さらに８０℃で５分間加熱後に５℃で９０分間冷却して得られるゲルの強度、または、前記水に前記増粘剤を加えて撹拌後、前記食用油を加えてさらに撹拌した後に加熱し、８０℃に達温後さらに８０℃で５分間加熱後に５℃で９０分間冷却して得られるゲルの強度が、５ｇ／ｃｍ２〜５００ｇ／ｃｍ２の範囲であることが好ましい。 In the composition for veggie meat, the thickener is dispersed in the edible oil, the water is added, the mixture is stirred and then heated, and after reaching 80 ° C., the mixture is further heated at 80 ° C. for 5 minutes and then cooled at 5 ° C. for 90 minutes. After adding the thickener to the water and stirring the gel, adding the edible oil and further stirring and heating, and then heating at 80 ° C. for 5 minutes and then 5 strength ℃ obtained by cooling 90 minutes the gel is preferably in the range of 5g / cm 2 ~500g / cm 2 .
前記ベジミート用組成物において、前記食用油および前記水の合計量に対する前記増粘剤の含有量は、０．３質量％〜１．５質量％の範囲であることが好ましい。 In the composition for veggie meat, the content of the thickener with respect to the total amount of the cooking oil and the water is preferably in the range of 0.3% by mass to 1.5% by mass.
本発明は、食用油および水と混合したときにゲル化が可能である増粘剤を含む、ベジミート用組成物用増粘剤である。 The present invention is a thickener for a composition for veggie meat, which comprises a thickener capable of gelling when mixed with cooking oil and water.
本発明は、前記ベジミート用組成物と、植物性タンパク、魚類タンパク、魚卵タンパク、鶏卵タンパク、乳類タンパク、甲殻類タンパク、海藻タンパク、微生物藻類タンパクのうち少なくとも１つとを含む、ベジミートである。 The present invention is a veggie meat containing the composition for veggie meat and at least one of vegetable protein, fish protein, fish egg protein, chicken egg protein, milk protein, shellfish protein, seaweed protein, and microbial algae protein. ..
本発明は、前記ベジミート用組成物と、植物性タンパク、魚類タンパク、魚卵タンパク、鶏卵タンパク、乳類タンパク、甲殻類タンパク、海藻タンパク、微生物藻類タンパクのうち少なくとも１つとを用いてベジミートを作製する、ベジミートの作製方法である。 The present invention prepares veggie meat using the composition for veggie meat and at least one of vegetable protein, fish protein, fish egg protein, chicken egg protein, milk protein, shellfish protein, seaweed protein, and microbial algae protein. This is a method for producing veggie meat.
本発明により、食肉に近い食感を有するベジミートを容易に得ることができるベジミート用組成物、そのベジミート用組成物を用いたベジミート、およびベジミートの作製方法を提供することができる。 INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a composition for veggie meat capable of easily obtaining a veggie meat having a texture close to that of meat, a veggie meat using the composition for veggie meat, and a method for producing veggie meat.
本発明の実施の形態について以下説明する。本実施形態は本発明を実施する一例であって、本発明は本実施形態に限定されるものではない。 Embodiments of the present invention will be described below. The present embodiment is an example of carrying out the present invention, and the present invention is not limited to the present embodiment.
＜ベジミート用組成物＞
本発明の実施形態に係るベジミート用組成物は、増粘剤と、食用油と、水とを含み、ゲル化されている組成物である。
<Composition for veggie meat>
The composition for veggie meat according to the embodiment of the present invention is a gelled composition containing a thickener, cooking oil, and water.
本発明者らは、ベジミートを作製する際に、食用油、水、増粘剤を植物性タンパク、魚類タンパク、魚卵タンパク、鶏卵タンパク、乳類タンパク、甲殻類タンパク、海藻タンパク、微生物藻類タンパクのうち少なくとも１つ（以下、単に「植物性タンパク等」と呼ぶ場合がある）に別々に加えて混合するよりも、食用油、水、増粘剤を用いて事前にゲル状の乳化物を作製してから植物性タンパク等に混合することによって、食肉に近い食感を有するベジミートを容易に得ることができることを見出した。また、ベジミートの食感に肉っぽさを出すことができる上に、ベジミートを作製する際の作業性、成型性が改善されることを見出した。特許文献３の方法では、分離大豆タンパク質素材、水、油脂で、またはさらにメチルセルロースを添加してエマルジョンカードを作製して畜肉様加工食品生地に添加しているが、本実施形態に係るベジミート用組成物では水、食用油、増粘剤でゲルを作製して植物性タンパク等に添加している点で異なる。また、特許文献３の方法では、ネットリとした粘り気のある食感になってしまい、成型性も良くないが、本実施形態に係るベジミート用組成物を用いると、ネットリとした粘り気のある食感にはならず、成型性も良いという利点がある。 When preparing veggie meat, the present inventors use edible oil, water, and thickener as vegetable protein, fish protein, fish egg protein, chicken egg protein, milk protein, shellfish protein, seaweed protein, and microbial algae protein. Rather than adding and mixing separately to at least one of these (hereinafter, sometimes simply referred to as "vegetable protein, etc."), a gelled emulsion is prepared in advance using cooking oil, water, and a thickener. It has been found that veggie meat having a texture close to that of meat can be easily obtained by mixing it with vegetable protein or the like after preparation. It was also found that the texture of the veggie meat can be made meaty, and the workability and moldability when producing the veggie meat are improved. In the method of Patent Document 3, an emulsion card is prepared from a separated soybean protein material, water, oil or fat, or further added with methyl cellulose and added to a livestock meat-like processed food dough. However, the composition for veggie meat according to the present embodiment. The difference is that gels are made from water, cooking oil, and thickeners and added to vegetable proteins. Further, in the method of Patent Document 3, the texture becomes sticky and sticky, and the moldability is not good. However, when the composition for veggie meat according to the present embodiment is used, the texture becomes sticky and sticky. There is an advantage that the moldability is also good.
本実施形態に係るベジミート用組成物用の増粘剤は、食用油および水と混合したときにゲル化が可能である増粘剤である。 The thickener for the composition for veggie meat according to the present embodiment is a thickener capable of gelling when mixed with cooking oil and water.
増粘剤としては、κ−カラギナン、ι−カラギナン、キサンタンガム、カロブビーンガム、タマリンドシードガム、アマシードガム、サクシノグリカン、サイリウムシードガム、グァーガム、ジェランガム、タラガム、カードラン、アラビアガム、ウェランガム等が挙げられ、ゲル化しやすい等の点から、κ−カラギナン、ι−カラギナン、キサンタンガム、カロブビーンガム、タマリンドシードガム、アマシードガム、サクシノグリカン、サイリウムシードガムが好ましく、κ−カラギナン、キサンタンガム、カロブビーンガムがより好ましい。増粘剤は、１種単独で使用してもよいし、２種以上を混合して使用してもよい。 Examples of the thickener include κ-carrageenan, ι-carrageenan, xanthan gum, carob bean gum, tamarind seed gum, ama seed gum, succinoglycan, psyllium seed gum, guar gum, gellan gum, tara gum, curdlan, arabic gum, welan gum and the like. From the viewpoint of easy gelation and the like, κ-carrageenan, ι-carrageenan, xanthan gum, carob bean gum, tamarind seed gum, amaseed gum, succinoglycan and psyllium seed gum are preferable, and κ-carrageenan, xanthan gum and carob bean gum are more preferable. The thickener may be used alone or in combination of two or more.
食用油としては、食用の油であればよく、特に制限はないが、例えば、キャノーラ油、サフラワー油、ぶどう油、大豆油、ひまわり油、とうもろこし油、綿実油、ごま油、なたね油、こめ油、落花生油、オリーブ油、パーム油、パーム核油、やし油、サラダ油、カカオ脂、アマニ油、あまし油、魚油、ゴマサラダ油、シソ油、ベニバナ油、米ぬか油、エゴマ油等が挙げられ、食す際の口中温度において融解状態となる油を使用することが好ましい。 The edible oil may be edible oil and is not particularly limited. For example, canola oil, saflower oil, grape oil, soybean oil, sunflower oil, corn oil, cottonseed oil, sesame oil, rapeseed oil, rice bran oil, and peanuts. Oil, olive oil, palm oil, palm kernel oil, palm oil, salad oil, cacao fat, flaxseed oil, candy oil, fish oil, sesame salad oil, perilla oil, benibana oil, rice bran oil, sesame oil, etc. It is preferable to use an oil that melts at the temperature in the mouth.
水としては、特に制限はないが、水道水、純水、軟水、硬水等が挙げられる。 The water is not particularly limited, and examples thereof include tap water, pure water, soft water, and hard water.
本実施形態に係るベジミート用組成物において、食用油に増粘剤を分散させ、水を加えて撹拌後に加熱し、８０℃に達温後さらに８０℃で５分間加熱したときの粘度、または、水に増粘剤を加えて撹拌後、食用油を加えてさらに撹拌した後に加熱し、８０℃に達温後さらに８０℃で５分間加熱したときの粘度が、２００ｍＰａ・ｓ〜１５０００ｍＰａ・ｓの範囲であることが好ましく、５００ｍＰａ・ｓ〜８０００ｍＰａ・ｓの範囲であることがより好ましい。上記粘度が２００ｍＰａ・ｓ未満であると、ゲルを形成しない場合があり、１５０００ｍＰａ・ｓを超えると、ベジミートを作製する際に均一になるように混合できない等の作業性の低下が生じる場合がある。粘度は、粘度計（東機産業株式会社製、Ｂ型粘度計ＴＶＢ−１０型）を使用して測定することができ、３０ｒｐｍ、３０秒後の粘度である。 In the composition for veggie meat according to the present embodiment, the viscosity when a thickener is dispersed in cooking oil, water is added, stirred and then heated, and after reaching 80 ° C. and further heated at 80 ° C. for 5 minutes, the viscosity or The viscosity of 200 mPa · s to 15,000 mPa · s when a thickener is added to water and stirred, cooking oil is added and further stirred and then heated, and after reaching 80 ° C. and further heated at 80 ° C. for 5 minutes. The range is preferably in the range of 500 mPa · s to 8000 mPa · s. If the viscosity is less than 200 mPa · s, gel may not be formed, and if it exceeds 15000 mPa · s, workability may be reduced such that the veggie meat cannot be mixed so as to be uniform when prepared. .. The viscosity can be measured using a viscometer (B-type viscometer TVB-10 type manufactured by Toki Sangyo Co., Ltd.), and is the viscosity after 30 rpm and 30 seconds.
本実施形態に係るベジミート用組成物において、食用油に増粘剤を分散させ、水を加えて撹拌後に加熱し、８０℃に達温後さらに８０℃で５分間加熱後に５℃で９０分間冷却して得られるゲルの強度、または、水に増粘剤を加えて撹拌後、食用油を加えてさらに撹拌した後に加熱し、８０℃に達温後さらに８０℃で５分間加熱後に５℃で９０分間冷却して得られるゲルの強度が、５ｇ／ｃｍ２〜５００ｇ／ｃｍ２の範囲であることが好ましく、１５ｇ／ｃｍ２〜２５０ｇ／ｃｍ２の範囲であることがより好ましい。上記ゲルの強度が５ｇ／ｃｍ２未満であると、ゲルを形成しない場合があり、５００ｇ／ｃｍ２を超えると、ベジミートを作製する際に均一になるように混合できない等の作業性の低下が生じる場合がある。ゲル強度は、レオメーター（株式会社サン科学製、ＣＲ−１０Ｋ型、ＣＲ−２００Ｄ型）を使用して測定することができる。 In the composition for veggie meat according to the present embodiment, a thickener is dispersed in edible oil, water is added, the mixture is stirred and then heated, and after reaching 80 ° C., the mixture is further heated at 80 ° C. for 5 minutes and then cooled at 5 ° C. for 90 minutes. The strength of the gel obtained in the above, or after adding a thickener to water and stirring, adding cooking oil, further stirring and then heating, and after reaching 80 ° C., further heating at 80 ° C. for 5 minutes and then at 5 ° C. the strength of the resulting gel was cooled for 90 minutes, is preferably in the range of 5g / cm 2 ~500g / cm 2 , and more preferably in the range of 15g / cm 2 ~250g / cm 2 . If the strength of the gel is less than 5 g / cm 2 , the gel may not be formed, and if it exceeds 500 g / cm 2 , workability such as not being able to be mixed uniformly when producing veggie meat is reduced. May occur. The gel strength can be measured using a rheometer (manufactured by Sun Scientific Co., Ltd., CR-10K type, CR-200D type).
本実施形態に係るベジミート用組成物において、食用油および水の合計量に対する増粘剤の含有量は、０．３質量％〜１．５質量％の範囲であることが好ましく、０．５質量％〜１．０質量％の範囲であることがより好ましい。食用油および水の合計量に対する増粘剤の含有量が０．３質量％未満であると、ゲルを形成しない場合があり、１．５質量％を超えると、ゲルを形成しない場合や作業性の低下が生じる場合がある。 In the composition for veggie meat according to the present embodiment, the content of the thickener with respect to the total amount of cooking oil and water is preferably in the range of 0.3% by mass to 1.5% by mass, and is preferably 0.5% by mass. More preferably, it is in the range of% to 1.0% by mass. If the content of the thickener is less than 0.3% by mass based on the total amount of cooking oil and water, gel may not be formed, and if it exceeds 1.5% by mass, gel may not be formed or workability. May occur.
本実施形態に係るベジミート用組成物において、食用油と水の混合比は、質量比で、食用油：水＝３：７〜６：４の範囲であることが好ましく、４：６〜５：５の範囲であることがより好ましい。この範囲外であると、ゲルを形成しない場合がある。 In the composition for veggie meat according to the present embodiment, the mixing ratio of edible oil and water is preferably in the range of edible oil: water = 3: 7 to 6: 4 in terms of mass ratio, 4: 6 to 5 :. It is more preferably in the range of 5. If it is out of this range, gel may not be formed.
本実施形態に係るベジミート用組成物は、増粘剤、食用油、水の他に、グリセリン脂肪酸エステル、カゼインナトリウム等の乳化剤や着色料等の他の成分を含んでもよい。 The composition for veggie meat according to the present embodiment may contain other components such as emulsifiers such as glycerin fatty acid ester and casein sodium and colorants in addition to thickeners, cooking oils and water.
他の成分の含有量は、特に制限はないが、例えば、ベジミート用組成物の全質量に対して、０．１質量％〜３質量％の範囲である。 The content of the other components is not particularly limited, but is, for example, in the range of 0.1% by mass to 3% by mass with respect to the total mass of the composition for veggie meat.
ベジミート用組成物は、例えば、温度は特に規定はないが、作業性を考慮して室温（２０℃±５℃）で食用油に増粘剤を分散させた後、水を加え、または、水に増粘剤を加えて撹拌後、食用油を加え、湯せん等の方法により８０℃で５分間加熱し、その後、０℃〜１０℃まで冷却し、５℃で６０分間〜２４時間、好ましくは９０分間〜１２時間冷蔵することによってゲル化して得られる。または、食用油に増粘剤を分散させた後、水を加え、または、水に増粘剤を加えて撹拌後、食用油を加え、５℃で一晩（例えば、１２時間）冷蔵することによってゲル化して得られる。 For the composition for veggie meat, for example, the temperature is not particularly specified, but in consideration of workability, the thickener is dispersed in cooking oil at room temperature (20 ° C ± 5 ° C), and then water is added or water is added. Add a thickener to the mixture, stir, add cooking oil, heat at 80 ° C. for 5 minutes by a method such as a hot spring, then cool to 0 ° C. to 10 ° C., and cool at 5 ° C. for 60 minutes to 24 hours, preferably. It is obtained by gelling by refrigerating for 90 minutes to 12 hours. Alternatively, after dispersing the thickener in the cooking oil, add water, or add the thickener to the water and stir, then add the cooking oil and refrigerate at 5 ° C. overnight (for example, 12 hours). Obtained by gelling.
＜ベジミート＞
本発明の実施の形態に係るベジミートは、上記ベジミート用組成物と植物性タンパク等とを含む。
<Veggie Meat>
The veggie meat according to the embodiment of the present invention includes the above composition for veggie meat, a vegetable protein and the like.
本実施形態に係るベジミートは、植物性タンパク等に、増粘剤と、食用油と、水とを含み、ゲル化されているベジミート用組成物を加え、混合することによって得られる。 The veggie meat according to the present embodiment is obtained by adding and mixing a gelled composition for veggie meat containing a thickener, cooking oil and water to a vegetable protein or the like.
植物性タンパクとしては、大豆、エンドウ、緑豆、ヒヨコ豆、落花生、ルビナス、キマメ、ナタ豆、ツル豆、インゲン豆、小豆、ササゲ、レンズ豆、ソラ豆、イナゴ豆、オーツ麦、大麦、小麦、ライ麦、米、トウモロコシ、馬鈴薯、サツマイモ（ＳＷＥＥＴ ＰＯＴＡＴＯ）、チア、キヌア、アルファルファ、麻（ヘンプ）、アーモンド、カシューナッツ、クルミ、ヘーゼルナッツ、ブラジルナッツ、ピスタチオ、パンプキンシード、ココナッツ、グレープシード、金時豆、黒豆、ほうれん草、アスパラガス、ブロッコリー、ケール、クランベリー、ザクロ、菜種、ひまわり種子、綿実種子、亜麻（アマニ）、ゴマ等の植物性タンパクが挙げられる。また、植物性タンパク以外に、魚類、魚卵、鶏卵、乳類、甲殻類、海藻、微生物藻類等のタンパクを用いてもよい。これらのタンパクは、１種単独で使用してもよいし、２種以上を混合して使用してもよい。 Vegetable proteins include soybeans, pea, green beans, chick beans, peanuts, rubinus, kimame, nata beans, vine beans, green beans, red beans, sage, lens beans, sora beans, locust beans, oats, barley, wheat, Rye, rice, corn, horse bells, sweet potatoes (SWEET POTATO), chia, quinoa, alfalfa, hemp, almonds, cashew nuts, walnuts, hazelnuts, Brazilian nuts, pistachios, pumpkin seeds, coconuts, grape seeds, Kintoki beans, Examples include vegetable proteins such as black beans, spinach, asparagus, broccoli, kale, cranberries, pomegranates, rapeseed, sunflower seeds, cotton seeds, flax (Amani), and sesame seeds. In addition to vegetable proteins, proteins such as fish, roe, chicken eggs, milk, crustaceans, seaweeds, and microbial algae may be used. These proteins may be used alone or in combination of two or more.
本実施形態に係るベジミートは、上記ベジミート用組成物と、植物性タンパク等との他に、澱粉、加工澱粉、小麦粉、コーンフラワー、米粉、食物繊維、食塩、グルタミン酸ソーダ、グラニュー糖、ブドウ糖、酵母エキス、香辛料、香辛料抽出物、凍結解凍蒟蒻ミンチ、ローストオニオン、増粘多糖類、ココアパウダー、ビーツ粉末、卵白、乳タンパク、ゼラチン、コラーゲン等の他の成分を含んでもよい。 The veggie meat according to the present embodiment includes starch, processed starch, wheat flour, corn flour, rice flour, dietary fiber, salt, sodium glutamate, granulated sugar, glucose, yeast, in addition to the above composition for veggie meat and vegetable protein. Other ingredients such as extracts, spices, spice extracts, frozen and thawed minced starch, roasted onions, thickening polysaccharides, cocoa powder, beetroot powder, egg white, milk protein, gelatin, collagen and the like may be included.
ベジミートとしては、上記ベジミート用組成物と植物性タンパク等とを含む食品であればよく、特に制限はないが、例えば、ハンバーグ、パティ、ミートボール、ナゲット、つくね、ビーフジャーキー、ソーセージ、サラミ、フランクフルト、アメリカンドック、餃子、焼売、春巻き、肉饅頭、小龍包、メンチカツ、ミートパイ、ミートソース様食品、ラビオリ、ラザニア、ミートローフ、ロールキャベツ、ピーマンの肉詰めやその他種々のひき肉を使用した加工食品等が挙げられる。 The veggie meat may be any food containing the above composition for veggie meat and vegetable protein, and is not particularly limited. For example, hamburger, patty, meatball, nugget, tsukune, beef jerky, sausage, salami, frankfurter. , American dock, dumplings, grilled meat, spring rolls, meat buns, small dragon wraps, menchi cutlet, meat pie, meat sauce-like foods, labioli, lasagna, meat loaf, roll cabbage, stuffed peppers and other processed foods using minced meat. Be done.
ベジミートにおけるベジミート用組成物の配合量は、植物性タンパク等の質量に対して１０質量％〜４０質量％の範囲であることが好ましく、２０質量％〜３０質量％の範囲であることがより好ましい。植物性タンパク等の質量に対するベジミート用組成物の配合量が１０質量％未満であると、ジューシー感が低下する場合があり、４０質量％を超えると、保型性が低下する場合がある。 The blending amount of the composition for veggie meat in veggie meat is preferably in the range of 10% by mass to 40% by mass, and more preferably in the range of 20% by mass to 30% by mass with respect to the mass of the vegetable protein or the like. .. If the blending amount of the composition for veggie meat with respect to the mass of the vegetable protein or the like is less than 10% by mass, the juiciness may be lowered, and if it exceeds 40% by mass, the shape retention may be lowered.
ベジミートにおける植物性タンパク等の配合量は、ベジミートの質量に対して５質量％〜３０質量％の範囲であることが好ましく、１０質量％〜２０質量％の範囲であることがより好ましい。ベジミートの質量に対する植物性タンパク等の配合量が５質量％未満であると、保型性が低下する場合があり、３０質量％を超えると、風味が低下する場合がある。 The blending amount of the vegetable protein or the like in the veggie meat is preferably in the range of 5% by mass to 30% by mass, and more preferably in the range of 10% by mass to 20% by mass with respect to the mass of the veggie meat. If the blending amount of the vegetable protein or the like with respect to the mass of veggie meat is less than 5% by mass, the shape retention may be lowered, and if it exceeds 30% by mass, the flavor may be lowered.
本実施形態に係るベジミートにおいて、その他の成分の配合量は、各種ベジミートの製造の常法に従えばよく、特に制限はない。 In the veggie meat according to the present embodiment, the blending amount of other components may be in accordance with the conventional method for producing various veggie meats, and is not particularly limited.
本実施形態に係るベジミートは、上記ベジミート用組成物を用いて作製したものであり、ベジミートの作製方法は、各種ベジミートの製造の常法に従えばよく、特に制限はない。 The veggie meat according to the present embodiment is prepared by using the above-mentioned composition for veggie meat, and the method for producing veggie meat may be according to a conventional method for producing various veggie meat, and there is no particular limitation.
本実施形態に係るベジミートは、食肉に近い食感を有する。 The veggie meat according to this embodiment has a texture close to that of meat.
＜ベジミートの作製方法＞
本発明の実施の形態に係るベジミートの作製方法は、上記ベジミート用組成物と植物性タンパク等とを用いてベジミートを作製する方法である。
<How to make veggie meat>
The method for producing veggie meat according to the embodiment of the present invention is a method for producing veggie meat using the above composition for veggie meat and a vegetable protein or the like.
例えば、増粘剤と食用油と水とを含み、ゲル化されているベジミート用組成物を、植物性タンパク等と混合して、各種ベジミートの製造の常法に従い、ベジミートを作製する。 For example, a gelled composition for veggie meat containing a thickener, cooking oil, and water is mixed with a vegetable protein or the like to prepare veggie meat according to a conventional method for producing various veggie meats.
このようにして、食肉に近い食感を有するベジミートを容易に得ることができる。また、上記ベジミート用組成物を用いることによって、作業性、成型性に優れる。 In this way, veggie meat having a texture close to that of meat can be easily obtained. Further, by using the above composition for veggie meat, workability and moldability are excellent.
以下、実施例および比較例を挙げ、本発明をより具体的に詳細に説明するが、本発明は、以下の実施例に限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited to the following Examples.
＜実施例１〜１６＞
［ベジミート用組成物の作製］
表１〜表３に示す配合量（質量部）で、室温（２０℃±５℃）で食用油に増粘剤を分散させた後、水を加え、湯せんにより加温した。８０℃に達温後、５分加熱した。水で水冷後、５℃で９０分間〜１２時間冷蔵し、ゲル化の状態を確認した。下記基準で評価した結果を表１〜表３に示す。
<Examples 1 to 16>
[Preparation of composition for veggie meat]
The thickener was dispersed in cooking oil at room temperature (20 ° C. ± 5 ° C.) at the blending amounts (parts by mass) shown in Tables 1 to 3, water was added, and the mixture was heated with a hot water bath. After reaching 80 ° C., it was heated for 5 minutes. After cooling with water, it was refrigerated at 5 ° C. for 90 minutes to 12 hours, and the state of gelation was confirmed. The results of evaluation based on the following criteria are shown in Tables 1 to 3.
［ベジミートの作製］
表４に示す配合量（質量部）で、下記手順でベジミートを作製した。
[Making veggie meat]
Veggie meat was prepared by the following procedure with the blending amount (part by mass) shown in Table 4.
水にジェランガム、ココアパウダー、粒状大豆タンパクを添加し、混合した後、ローストオニオン、蒟蒻ミンチを添加、混合した。表４のＡ成分、Ｂ成分、Ｃ成分、Ｄ成分、Ｅ成分を順に、添加混合した後、キッチンエイド スタンドミキサー（株式会社エフ・エム・アイ製、ＫＳＭ５型）を用い、１速で５〜１０秒、２〜４速で２０秒撹拌した。混合物をヘラでまとめてから、上記で作製したベジミート用組成物（乳化物）を添加した。乳化物がほぼ均一になり、粘りが出るまで、１速で５〜１０秒、２〜４速で１５〜２０秒撹拌した。ヘラでかきおとし、さらに２〜４速で１５秒撹拌した。混練物を袋に入れ、１個８０ｇに成型し、オーブンで２５０℃１０分加熱し、スチームで９５℃５分加熱した。ブラストフリーザーで−２０℃５０分冷凍した後、レトルト袋に入れ、真空シールして、さらに冷凍庫で−２０℃１２時間〜７２時間冷凍した。流水解凍または湯せん解凍し、食感の官能評価を下記基準で行った。また、作業性について下記基準で評価した。結果を表１〜表３に示す。官能評価は、パネラー９名による平均値である。 Gellan gum, cocoa powder, and granular soy protein were added to water and mixed, and then roasted onion and minced konjac were added and mixed. After adding and mixing the A component, B component, C component, D component, and E component in Table 4 in order, use a kitchen aid stand mixer (manufactured by FMI Co., Ltd., KSM5 type) at 1st speed for 5 to 5 The mixture was stirred at 2 to 4 speeds for 10 seconds for 20 seconds. The mixture was put together with a spatula, and then the composition for veggie meat (emulsion) prepared above was added. The mixture was stirred at 1st speed for 5 to 10 seconds and 2nd to 4th speed for 15 to 20 seconds until the emulsion became almost uniform and became sticky. It was scraped with a spatula and further stirred at 2-4 speeds for 15 seconds. The kneaded product was placed in a bag, molded into 80 g each, heated in an oven at 250 ° C. for 10 minutes, and heated in steam at 95 ° C. for 5 minutes. After freezing in a blast freezer at −20 ° C. for 50 minutes, it was placed in a retort bag, vacuum-sealed, and further frozen in a freezer at −20 ° C. for 12 to 72 hours. Thawed in running water or thawed in hot water, and the texture was evaluated according to the following criteria. In addition, workability was evaluated according to the following criteria. The results are shown in Tables 1 to 3. The sensory evaluation is an average value by 9 panelists.
＜比較例１＞
表３に示す配合量（質量部）で、増粘剤と食用油と水とによる乳化物を作製せずに、増粘剤と食用油と水とを上記混合物に別々に加えた以外は実施例と同様にしてベジミートを作製した。実施例と同様にして評価を行った結果を表３に示す。
<Comparative example 1>
Conducted except that the thickener, cooking oil and water were separately added to the above mixture without preparing an emulsion of the thickener, cooking oil and water at the blending amount (part by mass) shown in Table 3. Veggie meat was prepared in the same manner as in the example. Table 3 shows the results of evaluation in the same manner as in Examples.
［評価基準］
（ゲル化）
５点：ゲルを形成し、離油が少ないもの
４点：ゲルを形成し、離油がやや少ないもの
３点：ゲルを形成するが、離油がやや多いもの
２点：ゲルを形成するが、離油がかなり多いもの
１点：ゲルを形成しにくいもの
[Evaluation criteria]
(Gelification)
5 points: Gel is formed and oil release is small 4 points: Gel is formed and oil release is slightly small 3 points: Gel is formed but oil release is slightly large 2 points: Gel is formed , A lot of oil release 1 point: It is difficult to form a gel
（作業性）
５点：ベタツキが少なくて保形しやすく、崩れにくく成型しやすいもの。また、均一に混ざりやすいもの。
４点：ベタツキがやや少なくて保形しやすく、やや崩れにくく成型しやすいもの。また、やや均一に混ざりやすいもの。
３点：ベタツキがやや多くて保形しにくく、やや崩れやすく成型しにくいもの。また、やや均一に混ざりにくいもの。
２点：ベタツキが多くて保形しにくく、崩れやすく成型しにくいもの。また、均一に混ざりにくいもの。
１点：ベタツキが非常に多く、保形しにくく、非常に崩れやすく成型しにくいもの。また、非常に均一に混ざりにくいもの。
(Workability)
5 points: Less sticky, easy to keep shape, hard to collapse and easy to mold. Also, it is easy to mix evenly.
4 points: Slightly less sticky, easy to retain shape, slightly hard to collapse and easy to mold. Also, it is easy to mix evenly.
3 points: Somewhat sticky, difficult to retain shape, slightly crumbled and difficult to mold. Also, it is a little hard to mix evenly.
2 points: It is sticky and difficult to keep its shape, and it is easy to collapse and difficult to mold. Also, it is difficult to mix evenly.
1 point: Very sticky, difficult to retain shape, very easy to collapse and difficult to mold. Also, it is very uniform and difficult to mix.
（官能評価）
５点：肉っぽさや弾力が強く、食べごたえがあるもの
４点：肉っぽさや弾力がやや強く、やや食べごたえがあるもの
３点：肉っぽさや弾力がやや弱く、やや食べごたえがないもの
２点：肉っぽさや弾力弱く、食べごたえがないもの
１点：肉っぽさや弾力が非常に弱く、非常に食べごたえがないもの
(sensory evaluation)
5 points: Meaty and elastic, and chewy 4 points: Meaty and elastic, slightly chewy 3 points: Meaty and elastic, slightly chewy Not available 2 points: Meaty and elastic, not very chewy 1 point: Very weak and unpleasant to eat
このように、実施例のベジミート用組成物を用いることによって、食肉に近い食感を有するベジミートを容易に得ることができた。また、実施例のベジミート用組成物を用いることによって、ベジミートを作製する際の作業性、成型性が改善された。 As described above, by using the composition for veggie meat of the example, veggie meat having a texture close to that of meat could be easily obtained. Further, by using the composition for veggie meat of the example, workability and moldability at the time of producing veggie meat were improved.
本発明は、人工肉用組成物、その人工肉用組成物を用いた人工肉、および人工肉の作製方法に関する。 The present invention, artificial meat composition, artificial meat using the artificial meat composition, and a method for producing an artificial meat.
食肉の代替品として、大豆タンパク等の植物性タンパクを主成分とする人工肉が近年注目されている（例えば、特許文献１，２，３参照）。 As meat replacements, artificial meat shall be the main component of the vegetable protein such as soy protein has been attracting attention in recent years (see, for example, Patent Documents 1, 2 and 3).
人工肉は、大豆タンパク等に油、水、増粘剤等を混合して作製するのが一般的であるが、食肉に近い食感を得るのが困難である。 Artificial meat is generally prepared by mixing oil, water, a thickener, etc. with soybean protein or the like, but it is difficult to obtain a texture close to that of meat.
特許文献３には、分離大豆タンパク質素材、水、油脂で、またはさらにメチルセルロースを添加してエマルジョンカードを作製して畜肉様加工食品生地に添加する、冷凍畜肉様加工食品の製造法が記載されている。特許文献３の方法では、解凍後にジューシー感が付与された畜肉様加工食品が得られるとされているが、ネットリとした粘り気のある食感になってしまい、成型性も良くない。 Patent Document 3 describes a method for producing a frozen meat-like processed food, which comprises preparing an emulsion card with a separated soybean protein material, water, oil or fat, or further adding methyl cellulose and adding it to a meat-like processed food dough. There is. According to the method of Patent Document 3, it is said that a processed meat-like food having a juicy feeling after thawing can be obtained, but the texture becomes sticky and sticky, and the moldability is not good.
本発明の目的は、食肉に近い食感を有する人工肉を容易に得ることができる人工肉用組成物、その人工肉用組成物を用いた人工肉、および人工肉の作製方法を提供することにある。 An object of the present invention, artificial meat composition can be easily obtained artificial meat which has a texture close to the meat, the artificial meat composition artificial meat used, and to provide a method for manufacturing artificial meat It is in.
本発明は、増粘剤と、食用油と、水とを含み、ゲル化されている、人工肉用組成物である。 The present invention is a gelled composition for artificial meat containing a thickener, cooking oil and water.
前記人工肉用組成物において、前記増粘剤は、κ−カラギナン、ι−カラギナン、キサンタンガム、カロブビーンガム、タマリンドシードガム、アマシードガム、サクシノグリカン、サイリウムシードガム、グァーガム、ジェランガム、タラガム、カードラン、アラビアガム、ウェランガムのうちの少なくとも１つであることが好ましい。 In the artificial meat composition, the thickeners are κ-carrageenan, ι-carrageenan, xanthan gum, carob bean gum, tamarind seed gum, amaseed gum, succinoglycan, psyllium seed gum, guar gum, gellan gum, tara gum, curdlan, arabic. It is preferably at least one of gum and welan gum.
前記人工肉用組成物において、前記食用油に前記増粘剤を分散させ、前記水を加えて撹拌後に加熱し、８０℃に達温後さらに８０℃で５分間加熱したときの粘度、または、前記水に前記増粘剤を加えて撹拌後、前記食用油を加えてさらに撹拌した後に加熱し、８０℃に達温後さらに８０℃で５分間加熱したときの粘度が、２００ｍＰａ・ｓ〜１５０００ｍＰａ・ｓの範囲であることが好ましい。 In the composition for artificial meat , the viscosity when the thickener is dispersed in the edible oil, the water is added, the mixture is stirred and then heated, the temperature reaches 80 ° C., and then the temperature is further increased at 80 ° C. for 5 minutes. The thickener is added to the water and stirred, then the edible oil is added and further stirred, and then heated. After reaching 80 ° C. and further heating at 80 ° C. for 5 minutes, the viscosity is 200 mPa · s to 15000 mPa. -It is preferably in the range of s.
前記人工肉用組成物において、前記食用油に前記増粘剤を分散させ、前記水を加えて撹拌後に加熱し、８０℃に達温後さらに８０℃で５分間加熱後に５℃で９０分間冷却して得られるゲルの強度、または、前記水に前記増粘剤を加えて撹拌後、前記食用油を加えてさらに撹拌した後に加熱し、８０℃に達温後さらに８０℃で５分間加熱後に５℃で９０分間冷却して得られるゲルの強度が、５ｇ／ｃｍ２〜５００ｇ／ｃｍ２の範囲であることが好ましい。 In the composition for artificial meat , the thickener is dispersed in the edible oil, the water is added, the mixture is stirred and then heated, and after reaching 80 ° C., the mixture is further heated at 80 ° C. for 5 minutes and then cooled at 5 ° C. for 90 minutes. After adding the thickener to the water and stirring, adding the edible oil, further stirring and then heating, and then heating at 80 ° C. for 5 minutes at 80 ° C. 5 strength ℃ obtained by cooling 90 minutes the gel is preferably in the range of 5g / cm 2 ~500g / cm 2 .
前記人工肉用組成物において、前記食用油および前記水の合計量に対する前記増粘剤の含有量は、０．３質量％〜１．５質量％の範囲であることが好ましい。 In the artificial meat composition, the content of the thickener with respect to the total amount of the cooking oil and the water is preferably in the range of 0.3% by mass to 1.5% by mass.
本発明は、食用油および水と混合したときにゲル化が可能である増粘剤を含む、人工肉用組成物用増粘剤である。 The present invention is a thickener for artificial meat compositions, which comprises a thickener capable of gelling when mixed with cooking oil and water.
本発明は、前記人工肉用組成物と、植物性タンパク、魚類タンパク、魚卵タンパク、鶏卵タンパク、乳類タンパク、甲殻類タンパク、海藻タンパク、微生物藻類タンパクのうち少なくとも１つとを含む、人工肉である。 The present invention includes said artificial meat composition, vegetable protein, fish protein, fish roe protein, egg protein, milk such proteins, shellfish protein, seaweed protein, at least one of a microorganism algae proteins, artificial meat Is.
本発明は、前記人工肉用組成物と、植物性タンパク、魚類タンパク、魚卵タンパク、鶏卵タンパク、乳類タンパク、甲殻類タンパク、海藻タンパク、微生物藻類タンパクのうち少なくとも１つとを用いて人工肉を作製する、人工肉の作製方法である。 The present invention, said artificial meat composition, vegetable protein, fish protein, fish roe protein, egg protein, milk such proteins, shellfish protein, seaweed protein, artificial meat using at least one of a microorganism algae protein This is a method for producing artificial meat .
本発明により、食肉に近い食感を有する人工肉を容易に得ることができる人工肉用組成物、その人工肉用組成物を用いた人工肉、および人工肉の作製方法を提供することができる。 The present invention can provide artificial meat composition artificial meat can be easily obtained, artificial meat using the artificial meat composition, and a method for manufacturing artificial meat which has a texture closer to meat ..
本発明の実施の形態について以下説明する。本実施形態は本発明を実施する一例であって、本発明は本実施形態に限定されるものではない。 Embodiments of the present invention will be described below. The present embodiment is an example of carrying out the present invention, and the present invention is not limited to the present embodiment.
＜人工肉用組成物＞
本発明の実施形態に係る人工肉用組成物は、増粘剤と、食用油と、水とを含み、ゲル化されている組成物である。
<Composition for artificial meat >
The composition for artificial meat according to the embodiment of the present invention is a gelled composition containing a thickener, cooking oil, and water.
本発明者らは、人工肉を作製する際に、食用油、水、増粘剤を植物性タンパク、魚類タンパク、魚卵タンパク、鶏卵タンパク、乳類タンパク、甲殻類タンパク、海藻タンパク、微生物藻類タンパクのうち少なくとも１つ（以下、単に「植物性タンパク等」と呼ぶ場合がある）に別々に加えて混合するよりも、食用油、水、増粘剤を用いて事前にゲル状の乳化物を作製してから植物性タンパク等に混合することによって、食肉に近い食感を有する人工肉を容易に得ることができることを見出した。また、人工肉の食感に肉っぽさを出すことができる上に、人工肉を作製する際の作業性、成型性が改善されることを見出した。特許文献３の方法では、分離大豆タンパク質素材、水、油脂で、またはさらにメチルセルロースを添加してエマルジョンカードを作製して畜肉様加工食品生地に添加しているが、本実施形態に係る人工肉用組成物では水、食用油、増粘剤でゲルを作製して植物性タンパク等に添加している点で異なる。また、特許文献３の方法では、ネットリとした粘り気のある食感になってしまい、成型性も良くないが、本実施形態に係る人工肉用組成物を用いると、ネットリとした粘り気のある食感にはならず、成型性も良いという利点がある。 The present inventors use edible oil, water, and thickener as vegetable protein, fish protein, fish egg protein, chicken egg protein, milk protein, shellfish protein, seaweed protein, and microbial algae when producing artificial meat. Rather than adding and mixing separately to at least one of the proteins (hereinafter sometimes simply referred to as "vegetable protein, etc."), a pre-gelled emulsion using cooking oil, water, and a thickener. It was found that artificial meat having a texture close to that of meat can be easily obtained by mixing the mixture with vegetable protein or the like. Further, on which it may be issued meat whiff to texture of the artificial meat, workability when producing artificial meat was found that moldability is improved. In the method of Patent Document 3, an emulsion card is prepared from a separated soybean protein material, water, oil or fat, or further added with methyl cellulose and added to a livestock meat-like processed food dough, but for artificial meat according to the present embodiment. The composition differs in that a gel is prepared from water, cooking oil, and a thickener and added to vegetable proteins and the like. Further, in the method of Patent Document 3, the texture becomes sticky and sticky, and the moldability is not good. However, when the composition for artificial meat according to the present embodiment is used, the texture becomes sticky and sticky. It does not give a feeling and has the advantage of good moldability.
本実施形態に係る人工肉用組成物用の増粘剤は、食用油および水と混合したときにゲル化が可能である増粘剤である。 The thickener for the artificial meat composition according to the present embodiment is a thickener that can be gelled when mixed with cooking oil and water.
増粘剤としては、κ−カラギナン、ι−カラギナン、キサンタンガム、カロブビーンガム、タマリンドシードガム、アマシードガム、サクシノグリカン、サイリウムシードガム、グァーガム、ジェランガム、タラガム、カードラン、アラビアガム、ウェランガム等が挙げられ、ゲル化しやすい等の点から、κ−カラギナン、ι−カラギナン、キサンタンガム、カロブビーンガム、タマリンドシードガム、アマシードガム、サクシノグリカン、サイリウムシードガムが好ましく、κ−カラギナン、キサンタンガム、カロブビーンガムがより好ましい。増粘剤は、１種単独で使用してもよいし、２種以上を混合して使用してもよい。 Examples of the thickener include κ-carrageenan, ι-carrageenan, xanthan gum, carob bean gum, tamarind seed gum, ama seed gum, succinoglycan, psyllium seed gum, guar gum, gellan gum, tara gum, curdlan, arabic gum, welan gum and the like. From the viewpoint of easy gelation and the like, κ-carrageenan, ι-carrageenan, xanthan gum, carob bean gum, tamarind seed gum, amaseed gum, succinoglycan and psyllium seed gum are preferable, and κ-carrageenan, xanthan gum and carob bean gum are more preferable. The thickener may be used alone or in combination of two or more.
食用油としては、食用の油であればよく、特に制限はないが、例えば、キャノーラ油、サフラワー油、ぶどう油、大豆油、ひまわり油、とうもろこし油、綿実油、ごま油、なたね油、こめ油、落花生油、オリーブ油、パーム油、パーム核油、やし油、サラダ油、カカオ脂、アマニ油、あまし油、魚油、ゴマサラダ油、シソ油、ベニバナ油、米ぬか油、エゴマ油等が挙げられ、食す際の口中温度において融解状態となる油を使用することが好ましい。 The edible oil may be edible oil and is not particularly limited. For example, canola oil, saflower oil, grape oil, soybean oil, sunflower oil, corn oil, cottonseed oil, sesame oil, rapeseed oil, rice bran oil, and peanuts. Oil, olive oil, palm oil, palm kernel oil, palm oil, salad oil, cacao fat, flaxseed oil, candy oil, fish oil, sesame salad oil, perilla oil, benibana oil, rice bran oil, sesame oil, etc. It is preferable to use an oil that melts at the temperature in the mouth.
水としては、特に制限はないが、水道水、純水、軟水、硬水等が挙げられる。 The water is not particularly limited, and examples thereof include tap water, pure water, soft water, and hard water.
本実施形態に係る人工肉用組成物において、食用油に増粘剤を分散させ、水を加えて撹拌後に加熱し、８０℃に達温後さらに８０℃で５分間加熱したときの粘度、または、水に増粘剤を加えて撹拌後、食用油を加えてさらに撹拌した後に加熱し、８０℃に達温後さらに８０℃で５分間加熱したときの粘度が、２００ｍＰａ・ｓ〜１５０００ｍＰａ・ｓの範囲であることが好ましく、５００ｍＰａ・ｓ〜８０００ｍＰａ・ｓの範囲であることがより好ましい。上記粘度が２００ｍＰａ・ｓ未満であると、ゲルを形成しない場合があり、１５０００ｍＰａ・ｓを超えると、人工肉を作製する際に均一になるように混合できない等の作業性の低下が生じる場合がある。粘度は、粘度計（東機産業株式会社製、Ｂ型粘度計ＴＶＢ−１０型）を使用して測定することができ、３０ｒｐｍ、３０秒後の粘度である。 In the composition for artificial meat according to the present embodiment, the viscosity when a thickener is dispersed in cooking oil, water is added, stirred and then heated, and after reaching 80 ° C. and further heated at 80 ° C. for 5 minutes, the viscosity or , Add a thickener to water and stir, add cooking oil and stir further, then heat, reach 80 ° C, and heat at 80 ° C for 5 minutes. The viscosity is 200 mPa · s to 15,000 mPa · s. The range is preferably in the range of 500 mPa · s to 8000 mPa · s. If the viscosity is less than 200 mPa · s, gel may not be formed, and if it exceeds 15000 mPa · s, workability may be reduced such that the artificial meat cannot be mixed so as to be uniform when produced. is there. The viscosity can be measured using a viscometer (B-type viscometer TVB-10 type manufactured by Toki Sangyo Co., Ltd.), and is the viscosity after 30 rpm and 30 seconds.
本実施形態に係る人工肉用組成物において、食用油に増粘剤を分散させ、水を加えて撹拌後に加熱し、８０℃に達温後さらに８０℃で５分間加熱後に５℃で９０分間冷却して得られるゲルの強度、または、水に増粘剤を加えて撹拌後、食用油を加えてさらに撹拌した後に加熱し、８０℃に達温後さらに８０℃で５分間加熱後に５℃で９０分間冷却して得られるゲルの強度が、５ｇ／ｃｍ２〜５００ｇ／ｃｍ２の範囲であることが好ましく、１５ｇ／ｃｍ２〜２５０ｇ／ｃｍ２の範囲であることがより好ましい。上記ゲルの強度が５ｇ／ｃｍ２未満であると、ゲルを形成しない場合があり、５００ｇ／ｃｍ２を超えると、人工肉を作製する際に均一になるように混合できない等の作業性の低下が生じる場合がある。ゲル強度は、レオメーター（株式会社サン科学製、ＣＲ−１０Ｋ型、ＣＲ−２００Ｄ型）を使用して測定することができる。 In the composition for artificial meat according to the present embodiment, a thickener is dispersed in edible oil, water is added, the mixture is stirred and then heated, and after reaching 80 ° C., further heated at 80 ° C. for 5 minutes and then at 5 ° C. for 90 minutes. The strength of the gel obtained by cooling, or after adding a thickener to water and stirring, adding cooking oil, further stirring and then heating, and after reaching 80 ° C, heating at 80 ° C for 5 minutes and then 5 ° C. in the strength of the resulting gel was cooled for 90 minutes, it is preferably in the range of 5g / cm 2 ~500g / cm 2 , and more preferably in the range of 15g / cm 2 ~250g / cm 2 . If the strength of the gel is less than 5 g / cm 2 , the gel may not be formed, and if it exceeds 500 g / cm 2 , workability such as being unable to be mixed so as to be uniform when producing artificial meat is deteriorated. May occur. The gel strength can be measured using a rheometer (manufactured by Sun Scientific Co., Ltd., CR-10K type, CR-200D type).
本実施形態に係る人工肉用組成物において、食用油および水の合計量に対する増粘剤の含有量は、０．３質量％〜１．５質量％の範囲であることが好ましく、０．５質量％〜１．０質量％の範囲であることがより好ましい。食用油および水の合計量に対する増粘剤の含有量が０．３質量％未満であると、ゲルを形成しない場合があり、１．５質量％を超えると、ゲルを形成しない場合や作業性の低下が生じる場合がある。 In the composition for artificial meat according to the present embodiment, the content of the thickener with respect to the total amount of cooking oil and water is preferably in the range of 0.3% by mass to 1.5% by mass, and is preferably 0.5. More preferably, it is in the range of% by mass to 1.0% by mass. If the content of the thickener is less than 0.3% by mass based on the total amount of cooking oil and water, gel may not be formed, and if it exceeds 1.5% by mass, gel may not be formed or workability. May occur.
本実施形態に係る人工肉用組成物において、食用油と水の混合比は、質量比で、食用油：水＝３：７〜６：４の範囲であることが好ましく、４：６〜５：５の範囲であることがより好ましい。この範囲外であると、ゲルを形成しない場合がある。 In the composition for artificial meat according to the present embodiment, the mixing ratio of cooking oil and water is preferably in the range of cooking oil: water = 3: 7 to 6: 4 in terms of mass ratio, 4: 6 to 5. It is more preferably in the range of: 5. If it is out of this range, gel may not be formed.
本実施形態に係る人工肉用組成物は、増粘剤、食用油、水の他に、グリセリン脂肪酸エステル、カゼインナトリウム等の乳化剤や着色料等の他の成分を含んでもよい。 The composition for artificial meat according to the present embodiment may contain other components such as emulsifiers such as glycerin fatty acid ester and sodium caseinate and colorants in addition to thickeners, cooking oils and water.
他の成分の含有量は、特に制限はないが、例えば、人工肉用組成物の全質量に対して、０．１質量％〜３質量％の範囲である。 The content of the other components is not particularly limited, but is, for example, in the range of 0.1% by mass to 3% by mass with respect to the total mass of the composition for artificial meat .
人工肉用組成物は、例えば、温度は特に規定はないが、作業性を考慮して室温（２０℃±５℃）で食用油に増粘剤を分散させた後、水を加え、または、水に増粘剤を加えて撹拌後、食用油を加え、湯せん等の方法により８０℃で５分間加熱し、その後、０℃〜１０℃まで冷却し、５℃で６０分間〜２４時間、好ましくは９０分間〜１２時間冷蔵することによってゲル化して得られる。または、食用油に増粘剤を分散させた後、水を加え、または、水に増粘剤を加えて撹拌後、食用油を加え、５℃で一晩（例えば、１２時間）冷蔵することによってゲル化して得られる。 For the composition for artificial meat, for example, the temperature is not particularly specified, but in consideration of workability, the thickener is dispersed in cooking oil at room temperature (20 ° C ± 5 ° C), and then water is added or Add a thickener to water and stir, add cooking oil, heat at 80 ° C for 5 minutes by a method such as a hot water bath, then cool to 0 ° C to 10 ° C, and then cool at 5 ° C for 60 minutes to 24 hours, preferably. Is obtained by gelling by refrigerating for 90 minutes to 12 hours. Alternatively, after dispersing the thickener in the cooking oil, add water, or add the thickener to the water and stir, then add the cooking oil and refrigerate at 5 ° C. overnight (for example, 12 hours). Obtained by gelling.
＜人工肉＞
本発明の実施の形態に係る人工肉は、上記人工肉用組成物と植物性タンパク等とを含む。
< Artificial meat >
The artificial meat according to the embodiment of the present invention includes the above-mentioned composition for artificial meat , vegetable protein and the like.
本実施形態に係る人工肉は、植物性タンパク等に、増粘剤と、食用油と、水とを含み、ゲル化されている人工肉用組成物を加え、混合することによって得られる。 The artificial meat according to the present embodiment is obtained by adding a gelled artificial meat composition containing a thickener, cooking oil and water to a vegetable protein or the like and mixing them.
植物性タンパクとしては、大豆、エンドウ、緑豆、ヒヨコ豆、落花生、ルビナス、キマメ、ナタ豆、ツル豆、インゲン豆、小豆、ササゲ、レンズ豆、ソラ豆、イナゴ豆、オーツ麦、大麦、小麦、ライ麦、米、トウモロコシ、馬鈴薯、サツマイモ（ＳＷＥＥＴ ＰＯＴＡＴＯ）、チア、キヌア、アルファルファ、麻（ヘンプ）、アーモンド、カシューナッツ、クルミ、ヘーゼルナッツ、ブラジルナッツ、ピスタチオ、パンプキンシード、ココナッツ、グレープシード、金時豆、黒豆、ほうれん草、アスパラガス、ブロッコリー、ケール、クランベリー、ザクロ、菜種、ひまわり種子、綿実種子、亜麻（アマニ）、ゴマ等の植物性タンパクが挙げられる。また、植物性タンパク以外に、魚類、魚卵、鶏卵、乳類、甲殻類、海藻、微生物藻類等のタンパクを用いてもよい。これらのタンパクは、１種単独で使用してもよいし、２種以上を混合して使用してもよい。 Vegetable proteins include soybeans, pea, green beans, chick beans, peanuts, rubinus, kimame, nata beans, vine beans, green beans, red beans, sage, lens beans, sora beans, locust beans, oats, barley, wheat, Rye, rice, corn, horse bells, sweet potatoes (SWEET POTATO), chia, quinoa, alfalfa, hemp, almonds, cashew nuts, walnuts, hazelnuts, Brazilian nuts, pistachios, pumpkin seeds, coconuts, grape seeds, Kintoki beans, Examples include vegetable proteins such as black beans, spinach, asparagus, broccoli, kale, cranberries, pomegranates, rapeseed, sunflower seeds, cotton seeds, flax (Amani), and sesame seeds. In addition to vegetable proteins, proteins such as fish, roe, chicken eggs, milk, crustaceans, seaweeds, and microbial algae may be used. These proteins may be used alone or in combination of two or more.
本実施形態に係る人工肉は、上記人工肉用組成物と、植物性タンパク等との他に、澱粉、加工澱粉、小麦粉、コーンフラワー、米粉、食物繊維、食塩、グルタミン酸ソーダ、グラニュー糖、ブドウ糖、酵母エキス、香辛料、香辛料抽出物、凍結解凍蒟蒻ミンチ、ローストオニオン、増粘多糖類、ココアパウダー、ビーツ粉末、卵白、乳タンパク、ゼラチン、コラーゲン等の他の成分を含んでもよい。 The artificial meat according to the present embodiment includes starch, processed starch, wheat flour, corn flour, rice flour, dietary fiber, salt, sodium glutamate, granulated sugar, glucose, etc., in addition to the above-mentioned composition for artificial meat and vegetable protein. , Yeast extract, spices, spice extracts, frozen and thawed minced starch, roasted onions, thickening polysaccharides, cocoa powder, beetroot powder, egg white, milk protein, gelatin, collagen and other other ingredients may be included.
人工肉としては、上記人工肉用組成物と植物性タンパク等とを含む食品であればよく、特に制限はないが、例えば、ハンバーグ、パティ、ミートボール、ナゲット、つくね、ビーフジャーキー、ソーセージ、サラミ、フランクフルト、アメリカンドック、餃子、焼売、春巻き、肉饅頭、小龍包、メンチカツ、ミートパイ、ミートソース様食品、ラビオリ、ラザニア、ミートローフ、ロールキャベツ、ピーマンの肉詰めやその他種々のひき肉を使用した加工食品等が挙げられる。 The artificial meat may be any food containing the above composition for artificial meat and vegetable protein, and is not particularly limited. For example, hamburger, patty, meatball, nugget, tsukune, beef jerky, sausage, salami. , Frankfurt, American Dock, Dumplings, Grilled, Spring rolls, Meat buns, Xiaolong wrap, Menchi cutlet, Meat pie, Meat sauce-like foods, Ravioli, Lazania, Meat loaf, Roll cabbage, Meat stuffed with peppers and other processed foods using various minced meats Can be mentioned.
人工肉における人工肉用組成物の配合量は、植物性タンパク等の質量に対して１０質量％〜４０質量％の範囲であることが好ましく、２０質量％〜３０質量％の範囲であることがより好ましい。植物性タンパク等の質量に対する人工肉用組成物の配合量が１０質量％未満であると、ジューシー感が低下する場合があり、４０質量％を超えると、保型性が低下する場合がある。 The blending amount of the composition for artificial meat in the artificial meat is preferably in the range of 10% by mass to 40% by mass, and preferably in the range of 20% by mass to 30% by mass with respect to the mass of the vegetable protein or the like. More preferred. If the blending amount of the artificial meat composition with respect to the mass of the vegetable protein or the like is less than 10% by mass, the juiciness may be lowered, and if it exceeds 40% by mass, the shape retention may be lowered.
人工肉における植物性タンパク等の配合量は、人工肉の質量に対して５質量％〜３０質量％の範囲であることが好ましく、１０質量％〜２０質量％の範囲であることがより好ましい。人工肉の質量に対する植物性タンパク等の配合量が５質量％未満であると、保型性が低下する場合があり、３０質量％を超えると、風味が低下する場合がある。 The amount of such vegetable protein in an artificial meat, is preferably in the range of 5% to 30% by weight, based on the weight of the artificial meat, and more preferably in the range of 10% to 20% by weight. If the blending amount of the vegetable protein or the like with respect to the mass of the artificial meat is less than 5% by mass, the shape retention may be lowered, and if it exceeds 30% by mass, the flavor may be lowered.
本実施形態に係る人工肉において、その他の成分の配合量は、各種人工肉の製造の常法に従えばよく、特に制限はない。 In the artificial meat according to the present embodiment, the blending amount of other components may be in accordance with the conventional method for producing various artificial meats , and is not particularly limited.
本実施形態に係る人工肉は、上記人工肉用組成物を用いて作製したものであり、人工肉の作製方法は、各種人工肉の製造の常法に従えばよく、特に制限はない。 The artificial meat according to the present embodiment is produced by using the above-mentioned composition for artificial meat , and the method for producing the artificial meat may be according to a conventional method for producing various artificial meats , and there is no particular limitation.
本実施形態に係る人工肉は、食肉に近い食感を有する。 The artificial meat according to the present embodiment has a texture close to that of meat.
＜人工肉の作製方法＞
本発明の実施の形態に係る人工肉の作製方法は、上記人工肉用組成物と植物性タンパク等とを用いて人工肉を作製する方法である。
<How to make artificial meat >
Method for manufacturing an artificial meat according to an embodiment of the present invention is a method of making an artificial meat by using the above artificial meat composition and vegetable proteins and the like.
例えば、増粘剤と食用油と水とを含み、ゲル化されている人工肉用組成物を、植物性タンパク等と混合して、各種人工肉の製造の常法に従い、人工肉を作製する。 For example, a gelled artificial meat composition containing a thickener, cooking oil, and water is mixed with a vegetable protein or the like to prepare artificial meat according to a conventional method for producing various artificial meats. ..
このようにして、食肉に近い食感を有する人工肉を容易に得ることができる。また、上記人工肉用組成物を用いることによって、作業性、成型性に優れる。 In this way, artificial meat having a texture close to that of meat can be easily obtained. Further, by using the above composition for artificial meat , workability and moldability are excellent.
以下、実施例および比較例を挙げ、本発明をより具体的に詳細に説明するが、本発明は、以下の実施例に限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited to the following Examples.
＜実施例１〜１６＞
［人工肉用組成物の作製］
表１〜表３に示す配合量（質量部）で、室温（２０℃±５℃）で食用油に増粘剤を分散させた後、水を加え、湯せんにより加温した。８０℃に達温後、５分加熱した。水で水冷後、５℃で９０分間〜１２時間冷蔵し、ゲル化の状態を確認した。下記基準で評価した結果を表１〜表３に示す。
<Examples 1 to 16>
[Preparation of composition for artificial meat ]
The thickener was dispersed in cooking oil at room temperature (20 ° C. ± 5 ° C.) at the blending amounts (parts by mass) shown in Tables 1 to 3, water was added, and the mixture was heated with a hot water bath. After reaching 80 ° C., it was heated for 5 minutes. After cooling with water, it was refrigerated at 5 ° C. for 90 minutes to 12 hours, and the state of gelation was confirmed. The results of evaluation based on the following criteria are shown in Tables 1 to 3.
［人工肉の作製］
表４に示す配合量（質量部）で、下記手順で人工肉を作製した。
[ Making artificial meat ]
Artificial meat was prepared by the following procedure with the blending amount (part by mass) shown in Table 4.
水にジェランガム、ココアパウダー、粒状大豆タンパクを添加し、混合した後、ローストオニオン、蒟蒻ミンチを添加、混合した。表４のＡ成分、Ｂ成分、Ｃ成分、Ｄ成分、Ｅ成分を順に、添加混合した後、キッチンエイド スタンドミキサー（株式会社エフ・エム・アイ製、ＫＳＭ５型）を用い、１速で５〜１０秒、２〜４速で２０秒撹拌した。混合物をヘラでまとめてから、上記で作製した人工肉用組成物（乳化物）を添加した。乳化物がほぼ均一になり、粘りが出るまで、１速で５〜１０秒、２〜４速で１５〜２０秒撹拌した。ヘラでかきおとし、さらに２〜４速で１５秒撹拌した。混練物を袋に入れ、１個８０ｇに成型し、オーブンで２５０℃１０分加熱し、スチームで９５℃５分加熱した。ブラストフリーザーで−２０℃５０分冷凍した後、レトルト袋に入れ、真空シールして、さらに冷凍庫で−２０℃１２時間〜７２時間冷凍した。流水解凍または湯せん解凍し、食感の官能評価を下記基準で行った。また、作業性について下記基準で評価した。結果を表１〜表３に示す。官能評価は、パネラー９名による平均値である。 Gellan gum, cocoa powder, and granular soy protein were added to water and mixed, and then roasted onion and minced konjac were added and mixed. After adding and mixing the A component, B component, C component, D component, and E component in Table 4 in order, use a kitchen aid stand mixer (manufactured by FMI Co., Ltd., KSM5 type) at 1st speed for 5 to 5 The mixture was stirred at 2 to 4 speeds for 10 seconds for 20 seconds. The mixture was put together with a spatula, and then the artificial meat composition (emulsion) prepared above was added. The mixture was stirred at 1st speed for 5 to 10 seconds and 2nd to 4th speed for 15 to 20 seconds until the emulsion became almost uniform and became sticky. It was scraped with a spatula and further stirred at 2-4 speeds for 15 seconds. The kneaded product was placed in a bag, molded into 80 g each, heated in an oven at 250 ° C. for 10 minutes, and heated in steam at 95 ° C. for 5 minutes. After freezing in a blast freezer at −20 ° C. for 50 minutes, the mixture was placed in a retort bag, vacuum-sealed, and further frozen in a freezer at −20 ° C. for 12 to 72 hours. Thawed in running water or thawed in hot water, and the texture was evaluated according to the following criteria. In addition, workability was evaluated according to the following criteria. The results are shown in Tables 1 to 3. The sensory evaluation is an average value by 9 panelists.
＜比較例１＞
表３に示す配合量（質量部）で、増粘剤と食用油と水とによる乳化物を作製せずに、増粘剤と食用油と水とを上記混合物に別々に加えた以外は実施例と同様にして人工肉を作製した。実施例と同様にして評価を行った結果を表３に示す。
<Comparative example 1>
Conducted except that the thickener, cooking oil and water were separately added to the above mixture without preparing an emulsion of the thickener, cooking oil and water at the blending amount (part by mass) shown in Table 3. Artificial meat was prepared in the same manner as in the example. Table 3 shows the results of evaluation in the same manner as in Examples.
［評価基準］
（ゲル化）
５点：ゲルを形成し、離油が少ないもの
４点：ゲルを形成し、離油がやや少ないもの
３点：ゲルを形成するが、離油がやや多いもの
２点：ゲルを形成するが、離油がかなり多いもの
１点：ゲルを形成しにくいもの
[Evaluation criteria]
(Gelification)
5 points: Gel is formed and oil release is small 4 points: Gel is formed and oil release is slightly small 3 points: Gel is formed but oil release is slightly large 2 points: Gel is formed , A lot of oil release 1 point: It is difficult to form a gel
（作業性）
５点：ベタツキが少なくて保形しやすく、崩れにくく成型しやすいもの。また、均一に混ざりやすいもの。
４点：ベタツキがやや少なくて保形しやすく、やや崩れにくく成型しやすいもの。また、やや均一に混ざりやすいもの。
３点：ベタツキがやや多くて保形しにくく、やや崩れやすく成型しにくいもの。また、やや均一に混ざりにくいもの。
２点：ベタツキが多くて保形しにくく、崩れやすく成型しにくいもの。また、均一に混ざりにくいもの。
１点：ベタツキが非常に多く、保形しにくく、非常に崩れやすく成型しにくいもの。また、非常に均一に混ざりにくいもの。
(Workability)
5 points: Less sticky, easy to keep shape, hard to collapse and easy to mold. Also, it is easy to mix evenly.
4 points: Slightly less sticky, easy to retain shape, slightly hard to collapse and easy to mold. Also, it is easy to mix evenly.
3 points: Somewhat sticky, difficult to retain shape, slightly crumbled and difficult to mold. Also, it is a little hard to mix evenly.
2 points: It is sticky and difficult to keep its shape, and it is easy to collapse and difficult to mold. Also, it is difficult to mix evenly.
1 point: Very sticky, difficult to retain shape, very easy to collapse and difficult to mold. Also, it is very uniform and difficult to mix.
（官能評価）
５点：肉っぽさや弾力が強く、食べごたえがあるもの
４点：肉っぽさや弾力がやや強く、やや食べごたえがあるもの
３点：肉っぽさや弾力がやや弱く、やや食べごたえがないもの
２点：肉っぽさや弾力弱く、食べごたえがないもの
１点：肉っぽさや弾力が非常に弱く、非常に食べごたえがないもの
(sensory evaluation)
5 points: Meaty and elastic, and chewy 4 points: Meaty and elastic, slightly chewy 3 points: Meaty and elastic, slightly chewy Not available 2 points: Meaty and elastic, not very chewy 1 point: Very weak and unpleasant to eat
このように、実施例の人工肉用組成物を用いることによって、食肉に近い食感を有する人工肉を容易に得ることができた。また、実施例の人工肉用組成物を用いることによって、人工肉を作製する際の作業性、成型性が改善された。 As described above, by using the composition for artificial meat of the example, artificial meat having a texture close to that of meat could be easily obtained. Further, by using the composition for artificial meat of the example, workability and moldability at the time of producing artificial meat were improved.
Claims (8)
前記増粘剤は、κ−カラギナン、ι−カラギナン、キサンタンガム、カロブビーンガム、タマリンドシードガム、アマシードガム、サクシノグリカン、サイリウムシードガム、グァーガム、ジェランガム、タラガム、カードラン、アラビアガム、ウェランガムのうちの少なくとも１つであることを特徴とするベジミート用組成物。 The composition for veggie meat according to claim 1.
The thickener is at least one of κ-carrageenan, ι-carrageenan, xanthan gum, carob bean gum, tamarind seed gum, ama seed gum, succinoglycan, psyllium seed gum, guar gum, gellan gum, tara gum, curdlan, gum arabic, and welan gum. A composition for veggie meat characterized by being one.
前記食用油に前記増粘剤を分散させ、前記水を加えて撹拌後に加熱し、８０℃に達温後さらに８０℃で５分間加熱したときの粘度、または、前記水に前記増粘剤を加えて撹拌後、前記食用油を加えてさらに撹拌した後に加熱し、８０℃に達温後さらに８０℃で５分間加熱したときの粘度が、２００ｍＰａ・ｓ〜１５０００ｍＰａ・ｓの範囲であることを特徴とするベジミート用組成物。 The composition for veggie meat according to claim 1 or 2.
Disperse the thickener in the edible oil, add the water, stir and heat, reach 80 ° C. and then heat at 80 ° C. for 5 minutes, or add the thickener to the water. In addition, after stirring, the edible oil is added, the mixture is further stirred and then heated, and after reaching 80 ° C. and further heated at 80 ° C. for 5 minutes, the viscosity is in the range of 200 mPa · s to 15,000 mPa · s. A characteristic composition for veggie meat.
前記食用油および前記水の合計量に対する前記増粘剤の含有量は、０．３〜１．５質量％の範囲であることを特徴とするベジミート用組成物。 The composition for veggie meat according to any one of claims 1 to 4.
A composition for veggie meat, wherein the content of the thickener with respect to the total amount of the cooking oil and the water is in the range of 0.3 to 1.5% by mass.
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| CN113647568A (en) * | 2021-07-23 | 2021-11-16 | 华南理工大学 | Plant-based artificial meat and preparation method thereof |
| CN113875970A (en) * | 2021-09-10 | 2022-01-04 | 东华大学 | Polysaccharide-based emulsion gel and preparation method thereof |
| WO2022168487A1 (en) * | 2021-02-02 | 2022-08-11 | 日清食品ホールディングス株式会社 | Dry meat-like protein processed food and production method therefor |
| KR20220135695A (en) * | 2021-03-31 | 2022-10-07 | 주식회사 풀무원 | Texturized vegetable protein and method for manufacturing same |
| WO2023054540A1 (en) | 2021-09-30 | 2023-04-06 | 株式会社林原 | Solid food and method for producing same, and method for providing texture to solid food |
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| WO2022168487A1 (en) * | 2021-02-02 | 2022-08-11 | 日清食品ホールディングス株式会社 | Dry meat-like protein processed food and production method therefor |
| KR20220135695A (en) * | 2021-03-31 | 2022-10-07 | 주식회사 풀무원 | Texturized vegetable protein and method for manufacturing same |
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| CN113647568A (en) * | 2021-07-23 | 2021-11-16 | 华南理工大学 | Plant-based artificial meat and preparation method thereof |
| CN113647568B (en) * | 2021-07-23 | 2023-07-18 | 华南理工大学 | Plant-based artificial meat and preparation method thereof |
| CN113875970A (en) * | 2021-09-10 | 2022-01-04 | 东华大学 | Polysaccharide-based emulsion gel and preparation method thereof |
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