JP2021069332A - Oil and fat composition for processed mince-like food and food containing the same - Google Patents

Abstract

To provide an oil and fat composition for processed mince-like food which can give juiciness with an oil and fat feeling and a full body like sashimi, and a food containing the same.SOLUTION: An oil and fat composition for processed mince-like food contains protein and/or starch sodium octenyl succinate, and oil and fat, the oil and fat composition having a moisture content of 5% or less, and a content of the oil and fat being 50-90% in the composition. 50% or more of the composition is 1.0 mm or more in size. There is also provided a processed mince-like food or processed meat-like food containing the oil and fat composition.SELECTED DRAWING: None

Description

The present invention is used for minced meat processed foods such as hamburgers, meat balls, menchi cutlets, meat buns, and meat shumai, and meat-like processed foods such as non-meat hamburgers and tofu hamburgers that do not use minced meat or fat derived from animal raw materials. It relates to a fat composition for various foods, and more specifically, a fat composition capable of imparting a fat-like juiciness and a rich fat-like richness to a ground meat-like food, and a ground meat-processed food containing the same. Regarding.

For processed minced foods such as hamburgers, meatballs, minced meat cutlets, meat buns, dumplings, and shumai, those with juiciness tend to be preferred, and various methods are used to improve the quality. In recent years, from the viewpoint of health consciousness and religion, CO ₂ emissions, etc., meat such as tofu hamburger steak and non-meat hamburger steak that uses tofu, konjac, vegetable protein, etc. instead of minced meat without using animal raw materials. Although the number of processed foods is increasing, there is a problem that the juiciness with a greasy feeling and the rich richness of the fat are less than those of processed minced meats, and further improvement in quality is required.

Therefore, many studies have been made on minced meat processed foods for the above-mentioned problems, and the minced meat processed foods have a fat composition containing fats and oils, organic acid monoglycerides, gelatinized glutinous rice starch, phosphoric acid cross-linked starch and the like. A method of using a product as a processed livestock food (see, for example, Patent Document 1), a method of directly adding starched gellan gum and water to minced meat derived from an animal raw material and kneading (see, for example, Patent Document 2), etc. Has been reported. In meat-like processed foods, a production method containing granular soybean protein, separated soybean protein, and salts, mixed with humidity control, molded, and heated and bound by microwave irradiation so that the water content becomes 40 to 70% (for example,). (See Patent Document 3) and the like have been reported.

Japanese Unexamined Patent Publication No. 2019-83790 Japanese Unexamined Patent Publication No. 2013-78279 Japanese Unexamined Patent Publication No. 2012-130252

The present invention has been made in view of the above circumstances, and is an oil / fat composition for minced meat-like foods that can impart juiciness with a fat-like feeling to minced meat-like foods and a rich fat-like richness, and foods containing the same. Is intended to provide.

As a result of diligent studies, the present inventors have obtained a fat and oil composition containing protein and / or sodium starch octenyl succinate and fat and oil, having a water content of 5% or less and a content of the fat and oil of 50% to 90. The oil and fat composition for minced meat-like foods, which contains 50% or more of the composition having a size of 1.0 mm or more, makes the minced meat-like foods juicy with a greasy feeling and rich in fat-like. It was found that the richness could be imparted, and the present invention was completed.

The present invention is an oil / fat composition for minced meat-like foods capable of imparting juiciness with a greasy feeling and rich richness of fat-like in processed meat-like foods such as processed meat-like foods and processed meat-like foods, and foods containing the same. It is characterized by providing.

Hereinafter, the present invention will be described in detail.
The oil and fat composition for ground meat processing-like foods of the present invention is an oil and fat composition containing protein and / or sodium octenyl succinate starch and oil and fat, and has a water content of 5% or less and the content of the oil and fat is the composition. Medium 50% to 90%, preferably 60% to 90%, more preferably 60 to 80%, and the oil and fat composition having a size of 1.0 mm or more is contained in an amount of 50% or more. To do. The size of the fat and oil composition is measured by placing 50 g of the fat and oil composition on a standard sieve having a diameter of 200 mm and a mesh size of 1.0 mm, sieving for 3 minutes, and calculating from the ratio of the amount remaining on the sieve. did.

Whereas conventional powdered fats and oils pass almost 100% through a sieve with an opening of 1.0 mm, 50% of the fats and oils composition for minced meat processing-like foods of the present invention has a size of 1.0 mm or more. As described above, it preferably contains 60% or more, more preferably 70% or more. Also, unlike conventional powdered fats and oils, it has a granular form.

The protein in the present invention is not particularly limited, but for example, animal proteins such as soybean protein, corn protein, chickpea protein, chicken egg protein, milk protein, gelatin, collagen, and fish meat protein. It is preferable that the protein is at least one selected from the group consisting of sex proteins, and since animal raw materials are not used in processed meat-like foods, vegetable proteins such as soy protein, pea protein, and chickpea protein are preferable. The soybean protein is not particularly limited, and examples thereof include isolated soybean protein and concentrated soybean protein, and isolated soybean protein is preferable. The milk protein is not particularly limited, and examples thereof include whey protein, milk casein, and caseinate, and whey protein and caseinate are preferable. The gelatin is not particularly limited, and examples thereof include gelatin derived from beef, pig, chicken, fish skin or bone, and it is desirable that the gelatin has a molecular weight of 10,000 or more. Collagen is not particularly limited, and examples thereof include collagen derived from cow, pig, chicken, fish skin or bone, and preferably collagen derived from cow, pig, chicken or fish skin.

The origin starch of sodium octenyl succinate in the present invention is not particularly limited, and examples thereof include potato starch, sweet potato starch, tapioca starch, corn starch, wheat starch, and rice starch. Sodium octenyl succinate is a starch to which surface activity is added by introducing an octenyl succinic acid group into those starches, and is obtained by esterifying the starch with octenyl succinic anhydride. Examples of the sodium octenyl succinate starch used in the present invention include those which have been subjected to octenyl succinate esterification treatment, those which have been further roasted to reduce the molecular weight, and those which have been further pregelatinized. Regarding the above-mentioned starch treatment method, two or more kinds may be combined. These sodium octenyl succinate starches can be used alone or in combination of two or more.

The oil and fat composition for minced meat processing-like foods of the present invention may be used alone or in combination with protein and sodium octenyl succinate. When used in combination, the mixing ratio of the protein and sodium octenyl succinate is preferably 1 to 99 parts by mass ratio with respect to 1 to 99 parts of sodium octenyl succinate and 1 to 99 parts of protein. More preferably, the amount of sodium octenyl succinate is 10 to 95 parts, and the amount of protein is 5 to 90 parts.

The fats and oils in the present invention may be any fats and oils, and may be vegetable fats and oils or animal fats and oils. Although not particularly limited, for example, chicken oil, lard, rice oil, sesame oil, olive oil, palm oil, shortening, saflower oil, soybean oil, corn oil, rapeseed oil, sunflower oil, cottonseed oil, palm oil, peanuts. Examples thereof include oil, beef fat, butter, flaxseed oil, egoma oil, grape seed oil, green nut oil, coconut oil, palm kernel oil and the like. Since animal raw materials are not used in processed meat-like foods, vegetable oils and fats are preferable. Further, the melting point is not limited.
If necessary, two or more kinds of fats and oils may be mixed and used, or an emulsifier or the like may be added to adjust the melting point.

In the fat and oil composition for minced meat processing-like foods of the present invention, the blending ratio of fat and oil and protein and / or sodium octenyl succinate is 50% to 90% by mass ratio of protein and / or octenyl succinate starch. The sodium is preferably contained in an amount of 10% to 50%. More preferably, the protein and / or sodium octenyl succinate is 10% to 40%, most preferably 20 to 40%.
In addition, each of them may be used alone, or a protein and sodium octenyl succinate may be used in combination.

The other compounded products in the oil and fat composition for minced meat processing-like foods of the present invention are not particularly limited, and examples thereof include thickening polysaccharides, starches, dietary fibers and the like as viscosity-adjusting materials. Thickening polysaccharides are preferable from the viewpoint of appropriateness. The flavor-imparting material is not particularly limited, and examples thereof include salt, sugar, monosodium glutamate, nucleic acid, yeast extract, and seasoning extracts. The amount of these blended products added may be appropriately blended depending on the production suitability and the purpose of imparting flavor, and the total amount is preferably 20% or less.

The thickening polysaccharide in the present invention is not particularly limited, but for example, guar gum, xanthan gum, carrageenan, mannan, locust bean gum, gellan gum, tamarind gum, pectin, sodium alginate, curdlan, gum arabic, tara gum, etc. Examples thereof include carboxymethyl cellulose, and guar gum, xanthan gum, and carrageenan are preferable from the viewpoint of production suitability.

The processed meat-like foods in the present invention are processed meat-like foods and processed meat-like foods, and the processed meat-like foods are not particularly limited, but for example, hamburgers, meat balls, meat dumplings, tsukune, meat loaf, etc. Menchi cutlet, meat bun, meat shumai, meat dumplings, meat spring rolls, omelet with meat, meat miso, roll cabbage, fried bag (pouch), mabo tofu, mabo eggplant, soboro, meat stuffing, samosa, etc. The form thereof is not particularly limited, and examples thereof include frozen processed foods, refrigerated processed foods, dried processed foods, and room temperature processed foods.

The meat-like processed food in the present invention is a food that imitates a processed meat food using a vegetable raw material without using an animal raw material such as minced meat or fat.

The amount of the fat and oil composition to be blended in the ground meat processing-like food in the present invention is not particularly limited and can be appropriately blended according to the desired quality. However, if 50% or more is blended, the fat and oil component becomes too large. , It is not preferable because it impairs the quality of minced meat processing-like food.

The method for producing the fat and oil composition in the present invention is not particularly limited, and for example, a step of preparing an aqueous solution of a protein and / or a starch sodium octenyl succinate that dissolves an aqueous solution of a starch sodium octenyl succinate, and then emulsifying the fat and oil. Aqueous oil drop type dispersion preparation step to obtain an oil drop type dispersion in water, a thickening polysaccharide dispersion preparation step to make a dispersion using thickening polysaccharide as necessary, a drying step, and a granulation step. Can be obtained through.

The protein and / or octenyl succinate starch sodium aqueous solution preparation step in the present invention can be used in any equipment as long as it can be uniformly dissolved, and examples of the equipment include a homogenizer, a powder dissolving machine, a homomixer and a tank, and the like. .. In addition, it is desirable to heat and dissolve proteins such as collagen that are difficult to dissolve at low temperatures, if necessary.

In the oil-in-water droplet-type dispersion preparation step of emulsifying the oil / fat in the present invention to obtain an oil-in-water droplet-type dispersion, the oil / fat is added to the aqueous solution obtained in the aqueous solution of protein and / or sodium octenyl succinate, and the oil / fat is not separated. It suffices if a dispersion liquid can be obtained, and it can be prepared by using the above-mentioned protein and / or equipment that can be used in the aqueous solution preparation step of sodium octenyl succinate.
Further, the step of preparing the aqueous solution of starch sodium octenyl succinate and the step of preparing the oil-in-water dispersion type dispersion may be carried out at the same time as long as a homogeneous and non-separable dispersion is obtained.

The thickening polysaccharide dispersion preparation step in the present invention can be prepared using the same equipment as the protein and / or octenyl succinate starch sodium aqueous solution preparation step, and it is sufficient that appropriate viscosity development occurs.
In addition, the protein and / or octenyl succinate starch sodium aqueous solution preparation step, the oil drop type dispersion liquid preparation step in water, and the thickening polysaccharide dispersion preparation step were homogeneous and no separation was observed, and the proper viscosity development of the thickening polysaccharide was observed. If it occurs, it may be performed at the same time.

The drying step in the present invention may be any drying method as long as the water content is 5% or less, and is not particularly limited. For example, microwave drying, reduced pressure microwave drying, hot air drying. , Freeze drying, vacuum drying, dehumidifying drying and the like, and preferably microwave drying and vacuum microwave drying from the viewpoint of being able to dry in a short time.

The sizing step in the present invention may be any method as long as it contains 50% or more of the composition having a size of 1.0 mm or more, and is not particularly limited, but for example. A sizing method using a dicer, a power mill, or a guillotine cutter can be mentioned.

Next, an embodiment of the present invention will be described in detail. The technical scope of the present invention is not limited to these embodiments, and can be implemented in various forms without changing the gist of the invention.

The production of the oil and fat composition for foods like minced meat processing of the present invention will be described in detail.
<Example 1>
300 g of water was added to a 500 ml metal measuring cup, 60 g of sodium octenyl succinate was added thereto, and the mixture was stirred with a homomixer (manufactured by PRIMIX) for 2 minutes to prepare a sodium octenyl succinate solution (protein and / or octenyl succinate starch). Sodium aqueous solution preparation step).
Next, 240 g of palm oil was added and stirred with a homomixer for 4 minutes and 30 seconds until it became uniform to prepare an oil-in-water droplet-type dispersion (step of preparing an oil-in-water dispersion).
To this, 1 g of xanthan gum was added and stirred for 1 minute to prepare a dispersion liquid in which a thickening polysaccharide was used in combination (thickening polysaccharide-containing dispersion liquid preparation step).
100 g of this dispersion was taken out on a Teflon (registered trademark) sheet and subjected to microwave heating and drying treatment (drying step). The conditions of the microwave heating step were 3 kW for 5 minutes. After heating with microwaves, the product 1 of the present invention was prepared by cutting 3 mm × 3 mm in length and width.

<Example 2>
According to the process of Example 1, the product 2 of the present invention was prepared according to the formulation shown in Table 1.

<Example 3>
In the protein and / or sodium octenyl succinate starch aqueous solution preparation step, collagen was used as the protein and heated to 50 ° C. in a hot water bath set to 50 ° C. with a thermocontroller to increase the solubility. For the other steps, the product 3 of the present invention was prepared according to the steps of Example 1 with the formulation shown in Table 1.

<Example 4>
240 g of palm oil was added to a 500 ml metal measuring cup and heated to 50 ° C., 60 g of soy protein and 600 g of water were added, and the mixture was stirred with a food processor for 10 minutes to prepare an oil droplet type dispersion in water. 50 g of this dispersion was taken out on a Teflon (registered trademark) sheet and subjected to microwave heating and drying treatment (drying step). The conditions of the microwave heating step were 3 kW for 2 minutes. After heating with microwaves, the product 4 of the present invention was prepared by cutting 3 mm × 3 mm in length and width.

<Example 5>
Add 60 g of palm oil to a 500 ml metal measuring cup, heat to 50 ° C., add 30 g of octenyl succinate starch sodium, 30 g of soy protein and 140 g of water, and stir for 10 minutes with a food processor to prepare an oil droplet type dispersion in water. did. 50 g of this dispersion was taken out on a Teflon (registered trademark) sheet and subjected to a reduced pressure microwave heat drying treatment (drying step). The conditions of the reduced pressure microwave heating step were 30 torr and 1.5 kW for 2 minutes. After heating with reduced pressure microwave, the product 5 of the present invention was prepared by cutting 3 mm × 3 mm in length and width.

<Test Example 1>
50 g of the products 1 to 5 of the present invention were weighed, placed on a standard sieve having a diameter of 200 mm and a mesh size of 1.0 mm, and sieved for 3 minutes. The weights of the products 1 to 5 of the present invention remaining on the sieve were measured, and the proportion of those having a thickness of 1.0 mm or more was calculated according to the following mathematical formula (Equation 1).
(Equation 1) (ratio (%) of 1.0 mm or more) = (weight of the product of the present invention remaining on the sieve) / 50 × 100
The measurement results were 100% for products 1 to 4 of the present invention and 97% for products 5 of the present invention.

<Examples 6 to 9>
Finely chop the onion, put all the ingredients other than the products 1 to 4 of the present invention in Table 2 into a bowl, knead them until they are put together by hand, and then add the products 1 to 4 of the present invention to make the products 6 to 9 of the present invention. A hamburger dough was prepared.

<Comparative example 1>
Using minced pork (50% fat), chopped onions, put all the ingredients in Table 2 in a bowl, and knead them by hand until they were put together to prepare the hamburger dough of Comparative Product 1.

<Comparative example 2>
After reconstitution with 100 g of fibrous soybean protein, it was squeezed by hand and treated with a food processor for 3 minutes to obtain 350 g. This fibrous soy protein is used as a substitute for the lean portion of minced pork, and powdered fat (extremely hardened palm oil fat content 100%) is used as a substitute for the fat portion. Was prepared.

<Test Example 2>
50 g each of the hamburger doughs of the products 6 to 9 of the present invention and the hamburger doughs 1 and 2 of the comparative products 1 and 2 are molded into a disk shape having a thickness of about 1 cm, the two molded products are placed in a frying pan, covered, baked on low heat for 5 minutes, and then turned inside out. , Similarly baked for 5 minutes. The hamburger was removed from the frying pan and heated for 3 minutes with the drip remaining in the frying pan, and the weight of the drip was measured. The results are shown in Table 3.

<Test Example 3>
According to the evaluation criteria shown in Table 4, the juiciness and fat-like richness of the hamburger steak obtained in Test Example 1 were evaluated by 10 panelists with a sensory evaluation of 5 points, with Comparative Example 1 as 3 points. .. The results of the average score are shown in Table 5.

From the results shown in Tables 3 and 5, it was found that the use of the oil and fat composition for minced meat-like processed foods can impart juiciness and rich richness to the minced meat-like processed foods. In addition, the result is that the effect of preventing drip is also obtained.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a fat composition for minced meat-like foods capable of imparting juiciness with a feeling of fat and oil and a rich richness like fat, and a food containing the same, which makes a great contribution to industry.

Claims (6)

An oil / fat composition containing protein and / or sodium octenyl succinate starch and oil / fat, wherein the water content is 5% or less, the content of the oil / fat is 50% to 90% in the composition, and the size of the composition is large. A fat and oil composition for ground meat processing-like foods containing 50% or more of a protein having a thickness of 1.0 mm or more. The oil and fat composition according to claim 1, wherein the protein is at least one selected from the group consisting of soybean protein, pea protein, chickpea protein, chicken egg protein, milk protein chamber, gelatin, collagen, and fish meat protein. The fat or oil composition according to claim 1 or 2, which contains 0 to 5% of a thickening polysaccharide in the composition. A ground meat processing-like food containing the oil / fat composition according to any one of claims 1 to 3. A meat-like processed food containing the oil / fat composition according to any one of claims 1 to 3. A processed meat food containing the oil / fat composition according to any one of claims 1 to 3.