JP2022056235A - Oil-in-water type emulsified oil and fat composition, and plant raw material-containing substitutional meat processed food - Google Patents
Oil-in-water type emulsified oil and fat composition, and plant raw material-containing substitutional meat processed food Download PDFInfo
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本発明は、植物原料含有代替肉加工食品用の水中油型乳化油脂組成物および植物原料含有代替肉加工食品に関する。より詳しくは、本発明は植物原料含有代替肉加工食品のジューシー感と風味とを向上することができる水中油型乳化油脂組成物に関する。 The present invention relates to an oil-in-water emulsified oil / fat composition for a processed meat substitute containing a plant material and a processed meat substitute containing a plant material. More specifically, the present invention relates to an oil-in-water emulsified oil / fat composition capable of improving the juiciness and flavor of a processed meat substitute food containing a plant material.
近年、消費者の健康意識の高まりや、畜産の環境への負荷の問題、世界人口の増加や新興国の所得増加による食肉需要の増加などを背景として、畜肉を使用せずに、大豆蛋白や小麦蛋白、えんどう豆蛋白など、植物由来の蛋白を原料としたハンバーグ等の食品（以下、植物原料含有代替肉加工食品）の需要が高まっている。
しかしながら、植物性蛋白を用いた植物原料含有代替肉加工食品は、畜肉を原料とする一般的な食品と比較して、肉汁が流れ出るようなジューシー感が少ない、味がさっぱりとして物足りない、植物性蛋白由来の風味が違和感となるなどの課題がある。植物原料は畜肉と異なり油脂がほとんど含まれていないため、上記のような課題が生じる。一方、植物原料含有代替肉加工食品に油脂を添加した場合、植物原料の乳化力により油脂が均一に乳化されてしまうため、上記の課題を解決することができない。そこで、これまで植物原料含有代替肉加工食品にジューシー感を付与する方法や、風味を向上させるための様々な方法が提案されてきた。
In recent years, due to the growing awareness of consumers' health, the problem of the environmental burden of livestock production, the increase in meat demand due to the increase in the world population and the increase in income in emerging countries, soy protein and soy protein can be used without using livestock meat. Demand for foods such as hamburgers made from plant-derived proteins such as wheat protein and soybean protein (hereinafter referred to as processed meat substitutes containing plant raw materials) is increasing.
However, compared to general foods made from livestock meat, processed meat-based foods containing plant-based proteins that use plant-based proteins have less juiciness that causes meat juice to flow out, have a refreshing taste and are unsatisfactory, and are plant-based proteins. There are problems such as the flavor of origin becoming uncomfortable. Unlike livestock meat, plant raw materials contain almost no fats and oils, which causes the above-mentioned problems. On the other hand, when fats and oils are added to the substitute meat-containing food containing plant raw materials, the fats and oils are uniformly emulsified by the emulsifying power of the plant raw materials, so that the above-mentioned problems cannot be solved. Therefore, a method of imparting a juiciness to a processed meat substitute containing plant raw materials and various methods for improving the flavor have been proposed so far.
特許文献１には、植物性蛋白素材及び水をベースとするペースト中に、融点が５℃以上の固体状の油脂を分散させる方法が開示されている。しかしながら、特許文献１に記載の方法では、植物原料含有代替肉加工食品に使用した場合、加熱初期に添加した油脂のほとんどはドリップして流出してしまい、十分なジューシー感および風味を得ることができない。
特許文献２には、豆腐及び／又は粉末状植物原料質素材、及び細断されたコンニャクを原料とする方法が記載されている。しかしながら、コンニャクは水分を保持するため、喫食時に流出する液体は水分であり、植物原料含有代替肉加工食品に使用した場合、風味が水っぽくなってしまう。また、コンニャクの食感は畜肉のそれとは大きく異なり違和感が生じる。
特許文献３には、グルタチオン含有酵母エキスなど含硫化合物を多く含む酵母エキスを大豆蛋白と混合する方法が記載されている。しかしながら、酵母エキスの添加による方法では旨味の付与にとどまり、植物原料含有代替肉加工食品に油脂によるコクやジューシー感を付与することは困難であった。
Patent Document 1 discloses a method for dispersing solid fats and oils having a melting point of 5 ° C. or higher in a vegetable protein material and a water-based paste. However, in the method described in Patent Document 1, when used in a processed meat substitute food containing plant raw materials, most of the fats and oils added at the initial stage of heating drip and flow out, and a sufficient juiciness and flavor can be obtained. Can not.
Patent Document 2 describes a method using tofu and / or powdered plant raw material and shredded konjac as raw materials. However, since konjac retains water, the liquid that flows out during eating is water, and when used in a processed meat substitute food containing plant raw materials, the flavor becomes watery. In addition, the texture of konnyaku is very different from that of livestock meat, which causes a sense of discomfort.
Patent Document 3 describes a method of mixing a yeast extract containing a large amount of sulfur-containing compounds such as a glutathione-containing yeast extract with soybean protein. However, the method of adding yeast extract only imparts umami, and it is difficult to impart richness and juiciness due to fats and oils to the processed meat substitute food containing plant raw materials.
本発明の目的は、ジューシー感があり、風味に優れた植物原料含有代替肉加工食品を提供することであり、また、このような植物原料含有代替肉加工食品を得るための水中油型乳化油脂組成物を提供することである。 An object of the present invention is to provide an alternative meat-containing food containing a plant material having a juicy feeling and an excellent flavor, and an oil-in-water emulsified oil / fat for obtaining such a processed meat-containing alternative meat containing a plant material. Is to provide the composition.
本発明者は、上記課題を解決するために鋭意研究を重ねた結果、寒天、および脱アシル型ジェランガムを配合した水中油型乳化油脂組成物を用いることにより、上記課題を解決できることを見出し、本発明を完成させた。すなわち本発明は以下の［１］～［３］である。
［１］
以下の成分（Ａ）、（Ｂ）及び食用油脂を含む、植物原料含有代替肉加工食品用の水中油型乳化油脂組成物。
（Ａ）寒天
（Ｂ）脱アシル型ジェランガム
［２］
請求項１に記載の植物原料含有代替肉加工食品が冷凍工程を含む、水中油型乳化油脂組成物。
［３］
前記［１］または［２］に記載の水中油型乳化油脂組成物を含有する、植物原料含有代替肉加工食品。
As a result of intensive studies to solve the above-mentioned problems, the present inventor has found that the above-mentioned problems can be solved by using an oil-in-water emulsified oil / fat composition containing agar and deacylated gellan gum. Completed the invention. That is, the present invention is the following [1] to [3].
[1]
An oil-in-water emulsified oil / fat composition for an alternative meat processed food containing plant raw materials, which comprises the following components (A), (B) and edible oil / fat.
(A) Agar (B) Deacylated gellan gum [2]
An oil-in-water emulsified oil / fat composition, wherein the processed meat-containing food containing a plant material according to claim 1 comprises a freezing step.
[3]
An alternative meat processed food containing a plant material, which contains the oil-in-water emulsified oil / fat composition according to the above [1] or [2].
本発明によれば、ジューシー感があり、風味に優れた植物原料含有代替肉加工食品を提供することができる。また、このような植物原料含有代替肉加工食品を得るための水中油型乳化油脂組成物を提供することができる。 According to the present invention, it is possible to provide a processed meat substitute food containing a plant material, which has a juicy feeling and is excellent in flavor. Further, it is possible to provide an oil-in-water emulsified oil / fat composition for obtaining such an alternative meat processed food containing a plant raw material.
本発明の水中油型乳化油脂組成物は（Ａ）寒天、（Ｂ）脱アシル型ジェランガムを含有する。本発明の水中油型乳化油脂組成物によれば、（Ａ）寒天によって硬さが付与され、さらに（Ｂ）脱アシル型ジェランガムを含有することで寒天によるゲルに耐熱性を付与することができる。本発明の水中油型乳化油脂組成物は、通常の油脂や乳化油脂と異なり植物原料含有代替肉加工食品の製造時に植物原料のゲル中に均一に乳化されず、粒子状態で局在化する。さらに、本発明の水中油型乳化油脂組成物はゲル状であり生地の成形性を低下させないため、通常の油脂や乳化油脂よりも多量の油脂を生地中に配合することが可能である。また、耐熱性があるため、多量に添加した場合でも、油脂が溶けて流れ出ることがない。以上の効果から、本発明の水中油型乳化油脂組成物を使用することで植物原料含有代替肉加工食品のジューシー感を向上させることができる。また、本発明の水中油型乳化油脂組成物を含む植物原料含有代替肉加工食品では、加熱後に冷凍し、再度加熱した際に水中油型乳化油脂組成物のゲル及び乳化が破壊され、水分と油分とが放出される。そのため、冷凍工程を含む植物原料含有代替肉加工食品では、喫食時に、局所的に肉汁が放出され、ジューシー感の向上効果がより顕著である。また、本発明の水中油型乳化油脂組成物を使用した植物原料含有代替肉加工食品では生地中に油分が供給されることで、植物性蛋白由来の風味が低下し、畜肉様のコク味が付与され、風味の点で好ましいものとなる。また、ジューシー感の向上と同様に冷凍工程を含む植物原料含有代替肉加工食品では、効果がより顕著である。 The oil-in-water emulsified oil / fat composition of the present invention contains (A) agar and (B) deacylated gellan gum. According to the oil-in-water emulsified oil / fat composition of the present invention, (A) hardness is imparted by agar, and (B) deacylated gellan gum can be contained to impart heat resistance to the gel by agar. .. Unlike ordinary fats and oils and emulsified fats and oils, the oil-in-water emulsified fat and oil composition of the present invention is not uniformly emulsified in the gel of the plant raw material during the production of the substitute meat processed food containing the plant raw material, and is localized in the particle state. Further, since the oil-in-water emulsified oil / fat composition of the present invention is in the form of a gel and does not deteriorate the moldability of the dough, it is possible to add a larger amount of oil / fat into the dough than ordinary oils / fats or emulsified oils / fats. In addition, because of its heat resistance, fats and oils do not melt and flow out even when a large amount is added. From the above effects, the juiciness of the processed meat substitute containing plant raw materials can be improved by using the oil-in-water emulsified oil / fat composition of the present invention. Further, in the substitute meat-containing food containing plant raw materials containing the oil-in-water emulsified oil / fat composition of the present invention, when the meat is frozen after heating and heated again, the gel and emulsification of the oil-in-water emulsified oil / fat composition are destroyed, resulting in moisture. Oil is released. Therefore, in the meat substitute meat containing plant material including the freezing step, the meat juice is locally released at the time of eating, and the effect of improving the juiciness is more remarkable. Further, in the substitute meat-containing food containing plant raw materials using the oil-in-water emulsified oil / fat composition of the present invention, the oil content is supplied to the dough, so that the flavor derived from the plant protein is lowered and the meat-like rich taste is obtained. It is imparted and is preferable in terms of flavor. In addition, the effect is more remarkable in the substitute meat-containing foods containing plant raw materials, which include a freezing step as well as the improvement of juiciness.
＜植物原料含有代替肉加工食品＞
本発明における植物原料含有代替肉加工食品は植物原料含有代替肉、および前記の水中油型乳化油脂組成物を含有する。本発明における植物原料含有代替肉加工食品は、植物原料含有代替肉に含まれる畜肉を含む原料のうち、畜肉が５０質量％より少なく、植物原料を含む原料を５０質量％以上含むものである。
上記の植物原料含有代替肉を使用した植物原料含有代替肉加工食品としては、ハンバーグ、ミートボール、餃子、小籠包、肉まん、シューマイ、メンチカツ、ロールキャベツ、つみれなどが挙げられる。また、水中油型乳化油脂組成物は、上記植物原料含有代替肉加工食品に、例えば、０．０１～５０質量％程度を練り込むことにより特に優れた効果を発揮することができる。また、植物原料含有代替肉加工食品に対する水中油型乳化油脂組成物の含有量は、好ましくは１～４０質量％であり、より好ましくは５～３０質量％である。
植物原料含有代替肉加工食品に水中油型乳化油脂組成物を練りこむ際には、予めチョッパーで挽く、または刻むなどしてから練り込むか、あるいは練りこむ際に攪拌する等によって、植物原料含有代替肉加工食品中に水中油型乳化油脂組成物が粒子状に細かく分散されることが望ましい。
本発明の植物原料含有代替肉加工食品は、加熱後、そのまま喫食するか、あるいは、弁当容器などに入れ室温保管後に喫食することができ、または加熱後に冷凍し、喫食時に再度加熱を行い、再度の加熱直後、あるいは、弁当容器などに入れ室温保管後、喫食することができる。
<Alternative meat processed foods containing plant ingredients>
The plant raw material-containing alternative meat processed food in the present invention contains the plant raw material-containing alternative meat and the above-mentioned oil-in-water emulsified oil / fat composition. The processed meat-containing substitute meat food in the present invention contains less than 50% by mass of livestock meat and 50% by mass or more of the raw material containing plant raw materials among the raw materials containing livestock meat contained in the substitute meat containing plant raw materials.
Examples of the vegetable-containing substitute meat processed food using the above-mentioned vegetable-containing substitute meat include hamburgers, meatballs, dumplings, dumplings, meat buns, shumai, minced meat cutlets, roll cabbage, and tsumire. Further, the oil-in-water emulsified oil / fat composition can exhibit a particularly excellent effect by kneading, for example, about 0.01 to 50% by mass into the above-mentioned processed meat substitute food containing a plant raw material. The content of the oil-in-water emulsified oil / fat composition with respect to the substitute meat-containing food containing plant raw materials is preferably 1 to 40% by mass, more preferably 5 to 30% by mass.
When kneading an oil-in-water emulsified oil / fat composition into an alternative meat processed food containing plant raw materials, it is contained in the plant raw materials by grinding or chopping it in advance with a chopper and then kneading it, or by stirring it when kneading. It is desirable that the oil-in-water emulsified oil / fat composition is finely dispersed in the form of particles in the processed meat substitute food.
The processed meat substitute food containing plant raw materials of the present invention can be eaten as it is after heating, or it can be eaten after being stored at room temperature in a lunch box or the like, or it is frozen after heating, heated again at the time of eating, and then again. You can eat it immediately after heating it, or after putting it in a lunch box and storing it at room temperature.
以下に、水中油型乳化油脂組成物の各成分等について詳細に説明する。
［（Ａ）寒天］
寒天は、テングサ属やオゴノリ属などの紅藻海藻を主原料とし抽出された、アガロースとアガロペクチンを含有する多糖類である。本発明で使用できる寒天は、通常市販されているものを用いることができる。本発明の水中油型乳化油脂組成物における寒天の含有量は寒天のゼリー強度により異なる。例えば、後述の日寒水式測定法により測定したゼリー強度がａ（ｇ／ｃｍ２）である場合、本発明の水中油型乳化油脂組成物における寒天の含有量は、例えば、ａ×（－４．０）×１０－４＋０．８～ａ×（－４．０）×１０－４＋２．８質量％であり、好ましくは、ａ×（－４．０）×１０－４＋０．９～ａ×（－４．０）×１０－４＋２．３質量％、より好ましくは、ａ×（－４．０）×１０－４＋１～ａ×（－４．０）×１０－４＋１．８質量％である。例えばゼリー強度が、高強度である１８００ｇ／ｃｍ２の場合、本発明の水中油型乳化油脂組成物における寒天の含有量は、例えば０．１～２．１質量％であり、好ましくは０．２～１．６質量％、より好ましくは０．３～１．１質量％である。高強度の寒天としては、例えば超高強度寒天カリコリカン（ゼリー強度：１８００ｇ／ｃｍ２、伊那食品工業（株））等が挙げられる。中強度の寒天としては、例えば伊那寒天ＵＰ－３７（ゼリー強度：７００ｇ／ｃｍ２、伊那食品工業（株））等が挙げられる。低強度の寒天としては、例えばウルトラ即溶性寒天ＵＸ－２００（ゼリー強度：２００ｇ／ｃｍ２、伊那食品工業（株））等が挙げられる。
Hereinafter, each component of the oil-in-water emulsified oil / fat composition and the like will be described in detail.
[(A) Agar]
Agar is a polysaccharide containing agarose and agaropectin, which is extracted from red algae such as Gelidiaceae and Gracilaria as the main raw materials. As the agar that can be used in the present invention, commercially available agar can be used. The content of agar in the oil-in-water emulsified oil / fat composition of the present invention depends on the jelly strength of the agar. For example, when the jelly strength measured by the day-cold water measurement method described later is a (g / cm 2 ), the content of agar in the oil-in-water emulsified oil / fat composition of the present invention is, for example, a × (-4). .0) × 10 -4 +0.8 to a × (-4.0) × 10 -4 +2.8% by mass, preferably a × (-4.0) × 10 -4 +0.9 to a × (-4.0) × 10 -4 + 2.3 mass%, more preferably a × (-4.0) × 10 -4 +1 to a × (-4.0) × 10 -4 +1. It is 8% by mass. For example, when the jelly strength is 1800 g / cm 2 which is high strength, the content of agar in the oil-in-water emulsified oil / fat composition of the present invention is, for example, 0.1 to 2.1% by mass, preferably 0. It is 2 to 1.6% by mass, more preferably 0.3 to 1.1% by mass. Examples of the high-strength agar include ultra-high-strength agar coricolican (jelly strength: 1800 g / cm 2 , Ina Food Industry Co., Ltd.). Examples of medium-strength agar include Ina agar UP-37 (jelly strength: 700 g / cm 2 , Ina Food Industry Co., Ltd.) and the like. Examples of the low-strength agar include ultra-quick-dissolving agar UX-200 (jelly strength: 200 g / cm 2 , Ina Food Industry Co., Ltd.) and the like.
本発明における寒天のゼリー強度は、日寒水式測定法により、寒天１．５％水溶液を２０℃で１５時間放置し、凝固させたゲルの硬さを測定し、寒天ゲルの表面１ｃｍ２あたり２０秒間耐える最大重量（ｇ）である。
なお、本明細書において、高強度の寒天とは、ゼリー強度が１２００ｇ／ｃｍ２以上の寒天であり、中強度の寒天とは、ゼリー強度が３００ｇ／ｃｍ２以上、１２００ｇ／ｃｍ２未満の寒天であり、低強度の寒天とは、ゼリー強度が３００ｇ／ｃｍ２未満の寒天である。
The jelly strength of agar in the present invention was measured by measuring the hardness of a solidified gel after leaving a 1.5% agar aqueous solution at 20 ° C. for 15 hours by a Japanese agar method, and measuring 20 per 1 cm 2 of the surface of the agar gel. Maximum weight (g) to withstand per second.
In the present specification, high-strength agar is agar having a jelly strength of 1200 g / cm 2 or more, and medium-strength agar is agar having a jelly strength of 300 g / cm 2 or more and less than 1200 g / cm 2 . The low-strength agar is agar having a jelly strength of less than 300 g / cm 2 .
本発明において、寒天は水中油型乳化油脂組成物に硬さを付与する目的で用いられる。寒天により硬さが付与された水中油型乳化油脂組成物は、植物原料含有代替肉加工食品の製造時に植物原料のゲル中に均一に乳化されず、粒子状態で局在化するため、ジューシー感が低下しない。一方、寒天のみを使用した場合では、加熱時に溶解してドリップするため、効果を得ることができない。 In the present invention, agar is used for the purpose of imparting hardness to an oil-in-water emulsified oil / fat composition. The oil-in-water emulsified oil / fat composition imparted with hardness by agar is not uniformly emulsified in the gel of the plant raw material during the production of the substitute meat processed food containing the plant raw material, and is localized in the particle state, resulting in a juicy feeling. Does not decrease. On the other hand, when only agar is used, the effect cannot be obtained because it melts and drip when heated.
［（Ｂ）脱アシル型ジェランガム］
ジェランガムは、Sphingomonas elodeaが産生する多糖類であり、グルコース、グルクロン酸、グルコース、ラムノースの４つの糖分子を構成単位とする直鎖状の高分子である。ジェランガムには、脱アシル型ジェランガムとネイティブ型ジェランガムとがあり、ネイティブ型ジェランガムは構成するグルコースにアセチル基とグリセリル基が存在しており、これらアシル基（アセチル基とグリセリル基）を除去したものが脱アシル型ジェランガムである。両者のジェランガムは、アシル基の有無により全く異なる物性を有しており，脱アシル型ジェランガムは、それを用いて製造したゲルが耐熱性を有するという特徴がある。
本発明で使用できる脱アシル型ジェランガムは通常市販されているものを用いることができる。脱アシル型ジェランガムの含有量は、例えば０．１～１質量％であり、好ましくは０．１２～０．５質量％、より好ましくは０．１５～０．３質量％である。脱アシル型ジェランガムとしては、例えばケルコゲル（三栄源エフ・エフ・アイ（株））、ゲルアップＫ－Ｓ（三栄源エフ・エフ・アイ（株））等が挙げられる。
[(B) Deacylated gellan gum]
Gellan gum is a polysaccharide produced by Sphingomonas elodea, and is a linear polymer having four sugar molecules of glucose, glucuronic acid, glucose, and rhamnose as constituent units. There are two types of gellan gum, deacylated gellan gum and native gellan gum. Native gellan gum has acetyl groups and glyceryl groups in the constituent glucose, and these acyl groups (acetyl groups and glyceryl groups) are removed. It is a deacylated gellan gum. Both gellan gums have completely different physical properties depending on the presence or absence of an acyl group, and the deacylated gellan gum is characterized in that the gel produced using the gellan gum has heat resistance.
As the deacylated gellan gum that can be used in the present invention, a commercially available product can be used. The content of the deacylated gellan gum is, for example, 0.1 to 1% by mass, preferably 0.12 to 0.5% by mass, and more preferably 0.15 to 0.3% by mass. Examples of the deacylated gellan gum include Kelcogel (Saneigen FFI Co., Ltd.) and Gelup KS (Saneigen FFI Co., Ltd.).
本発明において、脱アシル型ジェランガムは主に水中油型乳化油脂組成物に耐熱性を付与する目的で用いられる。脱アシル型ジェランガムのみを使用した場合では、十分な硬さを得ることができず効果が得られないが、（Ａ）寒天と併用することにより、水中油型乳化油脂組成物の硬さを補強するだけでなく、加熱時に溶解しない優れた耐熱性が得られる。また、（Ａ）寒天および（Ｂ）脱アシル型ジェランガムを使用した本発明の水中油型乳化油脂組成物は、加熱時に徐々にゲルと乳化とが不安定になり、加熱後、冷凍し再度加熱することによりゲルと乳化とが破壊される。このため、植物原料含有代替肉加工食品に使用した場合、喫食時に本発明の水中油型乳化油脂組成物から水分と油分とが放出されることで、植物原料含有代替肉加工食品にジューシー感を付与し、風味を向上させることができ、特に冷凍工程を含む植物原料含有代替肉加工食品において効果が顕著である。 In the present invention, the deacylated gellan gum is mainly used for the purpose of imparting heat resistance to an oil-in-water emulsified oil / fat composition. When only the deacylated gellan gum is used, sufficient hardness cannot be obtained and no effect can be obtained. However, (A) when used in combination with agar, the hardness of the oil-in-water emulsified oil / fat composition is reinforced. Not only does it provide excellent heat resistance that does not dissolve when heated. Further, in the oil-in-water emulsified oil / fat composition of the present invention using (A) agar and (B) deacylated gellan gum, the gel and emulsified gradually become unstable during heating, and after heating, the gel is frozen and heated again. This destroys the gel and the emulsification. Therefore, when used in a processed meat substitute food containing plant raw materials, water and oil are released from the oil-in-water emulsified oil / fat composition of the present invention at the time of eating, which gives the processed meat substitute meat containing plant raw materials a juicy feeling. It can be imparted and the flavor can be improved, and the effect is particularly remarkable in the substitute meat-containing foods containing plant raw materials including the freezing step.
［食用油脂］
本発明の水中油型乳化油脂組成物には食用油脂が用いられる。本発明に使用する食用油脂は、食用に適したものであれば特に制限されないが、具体的にはパーム油、ナタネ油（菜種油）、大豆油、綿実油、コーン油、ヤシ油、パーム核油、等の天然の植物油脂；牛脂、豚脂、魚油、乳脂、等の天然の動物油脂；またはこれら単独あるいは組み合わせの硬化油、極度硬化油、分別油、エステル交換油が挙げられる。これらの油脂は目的に応じて適宜選択され、１種類または２種類以上を任意に組み合わせても良い。好ましくは、植物原料含有代替肉加工食品が冷めても油が固まらなくおいしさが得られることから、融点２５℃以下の食用油脂が好ましい。食用油脂の含有量の下限値は、例えば２．５質量％以上であり、好ましくは１０質量％以上であり、より好ましくは２０質量％以上である。食用油脂の含有量の上限値は、例えば７５質量％以下であり、好ましくは７０質量％以下であり、より好ましくは６５質量％以下である。
[Edible oils and fats]
Edible oils and fats are used in the oil-in-water emulsified oil and fat composition of the present invention. The edible oil and fat used in the present invention is not particularly limited as long as it is edible, but specifically, palm oil, rapeseed oil (rapeseed oil), soybean oil, cottonseed oil, corn oil, palm oil, palm kernel oil, etc. Such as natural vegetable oils and fats; natural animal oils and fats such as beef oil, pork oil, fish oil, milk fat, etc .; or hydrogenated oils alone or in combination thereof, extremely hydrogenated oils, fractionated oils, ester exchange oils and the like. These fats and oils may be appropriately selected depending on the intended purpose, and one type or two or more types may be arbitrarily combined. Preferably, edible oils and fats having a melting point of 25 ° C. or lower are preferable because the oil does not harden and a delicious taste can be obtained even when the processed meat-containing food containing plant raw materials is cooled. The lower limit of the content of edible oils and fats is, for example, 2.5% by mass or more, preferably 10% by mass or more, and more preferably 20% by mass or more. The upper limit of the content of edible oils and fats is, for example, 75% by mass or less, preferably 70% by mass or less, and more preferably 65% by mass or less.
［乳化剤］
本発明には水中油型乳化油脂組成物の乳化安定性の制御のために乳化剤を使用することができる。本発明に使用する乳化剤は、水中油型乳化に適するものであれば特に制限されないが、例えば、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、レシチン、カゼインナトリウム等が挙げられ、好ましくはグリセリン脂肪酸エステルである。
[emulsifier]
In the present invention, an emulsifier can be used to control the emulsification stability of the oil-in-water emulsified oil / fat composition. The emulsifier used in the present invention is not particularly limited as long as it is suitable for oil-in-water emulsification, and examples thereof include glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin, and sodium caseinate, which are preferable. It is a glycerin fatty acid ester.
［塩類］
本発明には、脱アシル型ジェランガムをゲル化させるために、カルシウム塩、マグネシウム塩等のアルカリ土類金属塩、またはカリウム塩等のアルカリ金属塩などの塩類が用いられる。
脱アシル型ジェランガムは、カチオンの添加により、脱アシル型ジェランガムに含まれるカルボキシル基の電荷による電気的反発が抑制され、ゲル化する。１価のカチオンを添加した場合、カルボキシル基の電荷を打ち消すことで、脱アシル型ジェランガムの分子鎖が集合してゲル化する。２価のカチオンを添加した場合、カチオンがカルボキシル基同士を架橋させることで強くゲル化する。
本発明に用いられる塩類は、好ましくは、カルシウム塩である。カルシウム塩としては、例えば、乳酸カルシウム、塩化カルシウム、炭酸カルシウム、硫酸カルシウム、リン酸カルシウム等が挙げられる。
脱アシル型ジェランガムは、２価のカチオンと反応した場合、品温が約４０℃を下回るとゲル化が開始される。ゲル化が開始されてからも攪拌を続けると、ゲルが十分に形成されず、耐熱性が低下する。
[salts]
In the present invention, alkaline earth metal salts such as calcium salt and magnesium salt, or salts such as alkali metal salt such as potassium salt are used for gelling the deacylated gellan gum.
In the deacylated gellan gum, the addition of a cation suppresses the electrical repulsion due to the charge of the carboxyl group contained in the deacylated gellan gum, and gels. When a monovalent cation is added, the molecular chains of the deacylated gellan gum are aggregated and gelled by canceling the charge of the carboxyl group. When a divalent cation is added, the cation crosslinks the carboxyl groups to strongly gel.
The salts used in the present invention are preferably calcium salts. Examples of the calcium salt include calcium lactate, calcium chloride, calcium carbonate, calcium sulfate, calcium phosphate and the like.
When the deacylated gellan gum reacts with a divalent cation, gelation starts when the product temperature drops below about 40 ° C. If stirring is continued even after the start of gelation, the gel is not sufficiently formed and the heat resistance is lowered.
水中油型乳化油脂組成物における塩類の添加量は、特に制限されないが、例えば、０．０１～５質量％であり、好ましくは０．０５～１質量％である。
また、脱アシル型ジェランガムの含有量に対する塩類の含有量の比（塩類／脱アシル型ジェランガム）は、好ましくは０．１～２であり、より好ましくは０．２～１である。脱アシル型ジェランガムと塩類との含有量の比を調整することにより、寒天によるゲルの耐熱性を向上しつつ、加熱後又は冷凍解凍後にゲル及び乳化が破壊されるという作用をより一層発揮することができる。また、水中油型乳化油脂組成物の粘度を向上し、乳化状態の保存安定性を高めることができる。
The amount of the salt added to the oil-in-water emulsified oil / fat composition is not particularly limited, but is, for example, 0.01 to 5% by mass, preferably 0.05 to 1% by mass.
The ratio of the content of salts to the content of deacylated gellan gum (salts / deacylated gellan gum) is preferably 0.1 to 2, more preferably 0.2 to 1. By adjusting the ratio of the content of deacylated gellan gum and salts, the heat resistance of the gel due to agar is improved, and the gel and emulsification are further destroyed after heating or freezing and thawing. Can be done. Further, the viscosity of the oil-in-water emulsified oil / fat composition can be improved, and the storage stability in the emulsified state can be enhanced.
本発明には、上記成分のほかにその他の添加剤として糖類、保存料、ｐＨ調整剤、色素、フレーバー、油溶性または水溶性エキスなど、水中油型乳化油脂組成物または植物原料含有代替肉加工食品に用いる添加物を含むことができる。 In the present invention, in addition to the above-mentioned components, other additives such as sugars, preservatives, pH adjusters, pigments, flavors, oil-soluble or water-soluble extracts, etc. It can contain additives used in foods.
＜水中油型乳化油脂組成物＞
本発明の水中油型乳化油脂組成物は、一般的な水中油型乳化油脂組成物を製造する要領で行うことができる。すなわち水相部の調製、油層部の調製、乳化、殺菌または滅菌、均質化、冷却といった製造工程である。殺菌方法は、バッチ殺菌またはＵＨＴ等による殺菌等が挙げられる。均質化する機械はホモジナイザー、ホモミキサー、コロイドミル、カッターミキサー等が挙げられる。均質化後、冷却工程によりゲル化させることで本発明の水中油型乳化油脂組成物を得ることができる。
<Oil-in-water emulsified oil / fat composition>
The oil-in-water emulsified oil / fat composition of the present invention can be carried out in the same manner as for producing a general oil-in-water emulsified oil / fat composition. That is, it is a manufacturing process such as preparation of an aqueous phase portion, preparation of an oil layer portion, emulsification, sterilization or sterilization, homogenization, and cooling. Examples of the sterilization method include batch sterilization and sterilization by UHT or the like. Examples of the homogenizing machine include a homogenizer, a homomixer, a colloid mill, and a cutter mixer. After homogenization, the oil-in-water emulsified oil / fat composition of the present invention can be obtained by gelling by a cooling step.
乳化工程では、水相部に（Ａ）寒天及び（Ｂ）脱アシル型ジェランガムを添加し、さらに塩類を添加する。塩類を添加するタイミングは、乳化後又は乳化前のいずれでもよい。（Ｂ）脱アシル型ジェランガムと塩類とを混合した後に撹拌する場合には、４０℃以上で撹拌することが好ましい。これにより、良好なゲルが形成され、耐熱性が向上する。 In the emulsification step, (A) agar and (B) deacylated gellan gum are added to the aqueous phase portion, and salts are further added. The timing of adding the salts may be either after emulsification or before emulsification. (B) When the deacylated gellan gum and salts are mixed and then stirred, it is preferable to stir at 40 ° C. or higher. This forms a good gel and improves heat resistance.
＜植物原料＞
本発明の植物原料含有代替肉加工食品に含まれる植物原料には、大豆、小麦、えんどう豆、コーン等の由来の原料が用いられる。植物原料の形態としては、粉末状、粒状、繊維状などが挙げられる。粉末状植物原料は、一般的に、水や油脂等と混合し生地のつなぎとして用いられる。粒状植物原料や繊維状植物原料は、一般的に水等と混合し、膨潤させて用い、植物原料含有代替肉加工食品に肉粒感を付与することができる。
本発明の植物原料含有代替肉加工食品は、植物原料含有代替肉に含まれる畜肉を含む原料のうち、畜肉が５０質量％より少なく、植物原料を含む原料を５０質量％以上含むものであり、好ましくは７０質量％以上であり、１００質量％でもよい。
<Plant raw materials>
As the plant raw material contained in the alternative meat processed food containing the plant raw material of the present invention, raw materials derived from soybean, wheat, hen beans, corn and the like are used. Examples of the form of the plant raw material include powder, granular, and fibrous. Powdered plant raw materials are generally mixed with water, oils and fats, and used as a binder for dough. Granular plant raw materials and fibrous plant raw materials are generally mixed with water or the like and used after being swollen to give a meat grain feeling to the substitute meat processed food containing the plant raw materials.
The processed meat-containing substitute meat food of the present invention contains less than 50% by mass of livestock meat and 50% by mass or more of the raw material containing plant raw materials among the raw materials containing livestock meat contained in the substitute meat containing plant raw materials. It is preferably 70% by mass or more, and may be 100% by mass.
＜畜肉原料＞
本発明の植物原料含有代替肉加工食品には、畜肉原料を使用することができる。植物原料含有代替肉における畜肉の配合率は、５０質量％より少なく、好ましくは３０質量％以下であり、０質量％でもよい。畜肉原料としては、一般的な牛肉、豚肉、鶏肉、魚肉等が挙げられ、これらを一種類又は二種類以上併用しても良い。上記畜肉原料は、チョッパーなどを用いてミンチ状にして使用することが好ましい。
<Raw meat raw material>
Livestock meat raw materials can be used for the substitute meat processed foods containing plant raw materials of the present invention. The mixing ratio of the livestock meat in the meat substitute containing the plant raw material is less than 50% by mass, preferably 30% by mass or less, and may be 0% by mass. Examples of the raw material for livestock meat include general beef, pork, chicken, fish and the like, and one or more of these may be used in combination. The raw material for livestock meat is preferably minced using a chopper or the like.
次に実施例をあげて本発明を具体的に説明する。
［水中油型乳化油脂組成物の製造］
（実施例１）
表１の配合組成（質量％）で以下の方法により水中油型乳化油脂組成物を製造した。すなわち、水相部として、水９７０ｇに（Ａ）寒天８ｇ、（Ｂ）脱アシル型ジェランガム４ｇ、乳化剤２０ｇを加え、原料が均一になるようにプロペラ攪拌機で混合しながら８５℃まで昇温し、乳酸カルシウムを２ｇ加えた。次に７０℃に調温した菜種油１０００ｇを加え、攪拌を続けた後、ホモジナイザーによって均質化圧５ＭＰａで処理することで、本発明の水中油型乳化油脂組成物を得た。
Next, the present invention will be specifically described with reference to examples.
[Manufacturing of oil-in-water emulsified oil / fat composition]
(Example 1)
An oil-in-water emulsified oil / fat composition was produced by the following method using the compounding composition (% by mass) shown in Table 1. That is, as the aqueous phase portion, 8 g of (A) agar, 4 g of (B) deacylated gellan gum, and 20 g of emulsifier were added to 970 g of water, and the temperature was raised to 85 ° C. while mixing with a propeller stirrer so that the raw materials became uniform. 2 g of calcium lactate was added. Next, 1000 g of rapeseed oil whose temperature was adjusted to 70 ° C. was added, stirring was continued, and then the mixture was treated with a homogenizer at a homogenization pressure of 5 MPa to obtain an oil-in-water emulsified oil / fat composition of the present invention.
なお、寒天は、「超高強度寒天カリコリカン」（伊那食品工業（株）製、ゼリー強度１８００ｇ／ｍ２）、脱アシル型ジェランガムは、「ケルコゲル」（三栄源エフ・エフ・アイ（株）製）を使用した。また、乳化剤は、モノステアリン酸ペンタグリセリン「サンソフトＡ－１８１Ｅ」（太陽化学（株）製）又はカゼインナトリウム「Ｓｏｄｉｕｍ Ｃａｓｅｉｎａｔｅ１８０」（フォンテラジャパン（株）製）を使用した。 The agar is "ultra-high-strength agar coricolican" (manufactured by Ina Food Industry Co., Ltd., jelly strength 1800 g / m 2 ), and the deacylated gellan gum is manufactured by "Kelcogel" (manufactured by Saneigen FFI Co., Ltd.). )It was used. As the emulsifier, pentaglycerin monostearate "Sunsoft A-181E" (manufactured by Taiyo Kagaku Co., Ltd.) or sodium caseinate "Sodium Caseinate 180" (manufactured by Fonterra Japan Co., Ltd.) was used.
（実施例２～１１、比較例１～５）
実施例２～１１および比較例１～５は表１および表２に示した配合で、実施例１に準じて水中油型乳化油脂組成物を製造した。
(Examples 2 to 11, Comparative Examples 1 to 5)
Examples 2 to 11 and Comparative Examples 1 to 5 had the formulations shown in Tables 1 and 2, and an oil-in-water emulsified oil / fat composition was produced according to Example 1.
表中に略記した原料の詳細は以下の通りである。
「寒天」：「超高強度寒天カリコリカン」（伊那食品工業（株））
「脱アシル型ジェランガム」：「ケルコゲル」（三栄源エフ・エフ・アイ（株））
「菜種油」：「菜種油」（日油（株）製）
「牛脂」：「牛脂」（日油（株）製）
「パーム油」：「パーム油」（日油（株）製）
「モノステアリン酸ペンタグリセリン」：「サンソフトＡ－１８１Ｅ」（太陽化学製）
「カゼインＮａ」：「Ｓｏｄｉｕｍ Ｃａｓｅｉｎａｔｅ１８０」（フォンテラジャパン（株）製）
「乳酸カルシウム」：「乳酸カルシウム」（白石カルシウム（株））
「塩化カルシウム」：「塩化カルシウム」（富田製薬（株））
「カラギニン」：「カラギニンＣＳＫ－１」（三栄源エフ・エフ・アイ（株））
「ネイティブ型ジェランガム」：「ケルコゲルＬＴ－１００」（三栄源エフ・エフ・アイ（株））
The details of the raw materials abbreviated in the table are as follows.
"Agar": "Ultra-high-strength agar crispy can" (Ina Food Industry Co., Ltd.)
"Deacyl-type gellan gum": "Kelcogel" (Saneigen FFI Co., Ltd.)
"Canola oil": "Canola oil" (manufactured by NOF CORPORATION)
"Tallow": "Tallow" (manufactured by NOF CORPORATION)
"Palm oil": "Palm oil" (manufactured by NOF CORPORATION)
"Pentaglycerin monostearate": "Sunsoft A-181E" (manufactured by Taiyo Kagaku)
"Casein Na": "Sodium Caseinate 180" (manufactured by Fonterra Japan Co., Ltd.)
"Calcium lactate": "Calcium lactate" (Shiraishi Calcium Co., Ltd.)
"Calcium chloride": "Calcium chloride" (Tomita Pharmaceutical Co., Ltd.)
"Carrageenan": "Carrageenan CSK-1" (Saneigen FFI Co., Ltd.)
"Native gellan gum": "Kerkogel LT-100" (Saneigen FFI Co., Ltd.)
［冷凍植物原料含有代替肉加工食品（ハンバーグ）の製造］
表３に示した配合にて、大豆蛋白、水、たまねぎソテー、パン粉、食塩を混合し、さらに水中油型乳化油脂組成物を加えて混合して、ハンバーグの生地を製造した。８０ｇの円形に成型し、２３０℃のオーブンにて８分間加熱（一次加熱）した後、急速冷凍機を用いて凍結し、－２０℃で７日間冷凍保管した。冷凍されたハンバーグを５００Ｗの電子レンジで２分間加熱（二次加熱）して、評価に用いた。評価項目は、「加熱直後のジューシー感の評価（目視評価）」、「風味の評価（官能評価）」、とし、評価結果は、表１～表２に示した。
[Manufacturing of processed meat substitutes (hamburger steak) containing frozen plant materials]
Soy protein, water, sautéed onion, bread crumbs, and salt were mixed according to the formulation shown in Table 3, and an oil-in-water emulsified oil / fat composition was further added and mixed to produce a hamburger dough. It was molded into a circle of 80 g, heated in an oven at 230 ° C. for 8 minutes (primary heating), frozen using a quick freezer, and stored frozen at −20 ° C. for 7 days. The frozen hamburger was heated (secondary heating) in a 500 W microwave oven for 2 minutes and used for evaluation. The evaluation items were "evaluation of juiciness immediately after heating (visual evaluation)" and "evaluation of flavor (sensory evaluation)", and the evaluation results are shown in Tables 1 and 2.
＜加熱直後のジューシー感の評価（目視評価）＞
二次加熱したハンバーグを半分に切り、レオメーターにてφ３０ｍｍの円形平板冶具で５０Ｎの荷重をかけたときに断面から流れ出る肉汁の量について、８名のパネラーで、以下の評価基準で目視評価した。目視評価においては、一次加熱のみ（冷凍なし）したものを２点とし、それよりも肉汁が多ければ３点、少なければ１点とした。
パネラー８名の平均値が、２．５点以上３．０点を◎、２．０点以上２．５点未満を○、１．５点以上２．０点未満を△、１．５点未満を×と評価した。
<Evaluation of juiciness immediately after heating (visual evaluation)>
The secondary heated hamburger was cut in half, and the amount of gravy flowing out of the cross section when a load of 50 N was applied with a circular flat plate jig of φ30 mm with a leometer was visually evaluated by eight panelists according to the following evaluation criteria. .. In the visual evaluation, only the primary heating (without freezing) was given as 2 points, and if the gravy was more than that, 3 points were given, and if it was less than that, 1 point was given.
The average value of 8 panelists is 2.5 points or more and 3.0 points ◎, 2.0 points or more and less than 2.5 points ○, 1.5 points or more and less than 2.0 points △, 1.5 points. Less than was evaluated as x.
＜風味の評価（官能評価）＞
二次加熱したハンバーグを試食し、風味について、８名のパネラーで、以下の評価基準で官能評価した。官能評価においては、植物性蛋白の風味が弱いものを３点、植物性蛋白の風味が感じられるものを２点、植物性蛋白の風味が強いものを１点として評価した。
パネラー８名の平均値が、２．５点以上を◎、２．０点以上２．５点未満を○、１．５点以上２．０点未満を△、１．５点未満を×と評価した。
<Evaluation of flavor (sensory evaluation)>
The second-heated hamburger was tasted, and the flavor was sensory-evaluated by eight panelists according to the following evaluation criteria. In the sensory evaluation, those with a weak plant-based protein flavor were evaluated as 3 points, those with a plant-based protein flavor as 2 points, and those with a strong plant-based protein flavor as 1 point.
The average value of 8 panelists is ◎ for 2.5 points or more, ○ for 2.0 points or more and less than 2.5 points, △ for 1.5 points or more and less than 2.0 points, and × for less than 1.5 points. evaluated.
表１に示すように、本発明の水中油型乳化油脂組成物を冷凍ハンバーグに含有すると、二次加熱直後のハンバーグにおけるジューシー感、風味に優れるという効果が認められた。 As shown in Table 1, when the oil-in-water emulsified oil / fat composition of the present invention was contained in the frozen hamburger steak, the effect of excellent juiciness and flavor in the hamburger steak immediately after the secondary heating was recognized.
表２に示すように、寒天を含有しない場合には、二次加熱後のジューシー感が劣り、さらに風味が劣る結果となった（比較例１、４）。
脱アシル型ジェランガムを含有しない場合には、一次加熱時に肉汁が流出してしまい、二次加熱後のジューシー感が劣る結果となった（比較例２、５）。
油脂を含有しない場合には、ハンバーグの断面から流れ出る肉汁の量が低下した（比較例３）。
As shown in Table 2, when agar was not contained, the juiciness after the secondary heating was inferior, and the flavor was further inferior (Comparative Examples 1 and 4).
When the deacylated gellan gum was not contained, the gravy flowed out during the primary heating, resulting in a poor juiciness after the secondary heating (Comparative Examples 2 and 5).
When no fat was contained, the amount of gravy flowing out from the cross section of the hamburger was reduced (Comparative Example 3).
［処方例１：ハンバーグ］
表４に示した配合にて、実施例１２においては、大豆蛋白、水、たまねぎソテー、パン粉、食塩を混合し、さらに実施例３の水中油型乳化油脂組成物を加えて混合して、ハンバーグの生地を調製した。実施例１３においては、大豆蛋白、水、豚挽肉、たまねぎソテー、パン粉、食塩を混合し、さらに実施例３の水中油型乳化油脂組成物を加えて混合して、ハンバーグの生地を調製した。次いで、いずれのハンバーグの生地も８０ｇの円形に成型し、２３０℃のオーブンにて８分間加熱することでハンバーグを得た。
[Prescription example 1: Hamburger]
In the formulation shown in Table 4, in Example 12, soy protein, water, sautéed onion, bread crumbs, and salt were mixed, and further, the oil-in-water emulsified oil / fat composition of Example 3 was added and mixed, and the hamburger steak was added. The dough was prepared. In Example 13, soy protein, water, minced pork, sautéed onion, bread crumbs, and salt were mixed, and the oil-in-water emulsified fat composition of Example 3 was added and mixed to prepare a hamburger dough. Next, each hamburger dough was molded into a circle of 80 g and heated in an oven at 230 ° C. for 8 minutes to obtain a hamburger.
表４を見ると、本発明の水中油型乳化油脂組成物を使用したハンバーグは、実施例１～１１の水中油型乳化油脂組成物を配合した冷凍植物原料含有代替肉加工食品（ハンバーグ）と同様にジューシー感が強く、風味が良好であった。 Looking at Table 4, the hamburger steak using the oil-in-water emulsified oil-and-fat composition of the present invention is a meat substitute meat (hamburger) containing frozen plant raw materials containing the oil-in-water emulsified oil-and-fat composition of Examples 1 to 11. Similarly, the juiciness was strong and the flavor was good.
［処方例２：中華まん］
表５に示した配合にて、大豆蛋白と、水、たまねぎ、茹で筍、椎茸、醤油、オイスターソース、砂糖、食塩、片栗粉を混合し、さらに実施例３の水中油型乳化油脂組成物を加えて混合して、中華まんの具を調製した。次いで、得られた中華まんの具を皮で包み、蒸し器で加熱することで中華まんを得た。
[Prescription example 2: Chinese steamed bun]
In the formulation shown in Table 5, soy protein is mixed with water, onions, boiled bamboo shoots, shiitake mushrooms, soy sauce, oyster sauce, sugar, salt, and potato starch, and the oil-in-water emulsified oil / fat composition of Example 3 is further added. And mixed to prepare the ingredients for Chinese steamed buns. Next, the ingredients of the obtained Chinese steamed bun were wrapped in a skin and heated in a steamer to obtain a Chinese steamed bun.
表５を見ると、本発明の水中油型乳化油脂組成物を使用した中華まんは、ハンバーグと同様にジューシー感が強く、風味が良好であった。 Looking at Table 5, the Chinese steamed bun using the oil-in-water emulsified oil / fat composition of the present invention had a strong juiciness and a good flavor, similar to the hamburger steak.
[処方例３：メンチカツ]
表６に示した配合にて、大豆蛋白と、水、たまねぎソテー、パン粉、食塩、胡椒を混合し、さらに実施例８の水中油型乳化油脂組成物を加えて混合して、メンチカツの具を調製した。次いで、このメンチカツの具に、バッター液、パン粉を付けて、約１８０℃の油で油ちょうし、メンチカツを得た。
[Prescription example 3: Menchi-katsu]
In the formulation shown in Table 6, soy protein, water, sautéed onion, bread crumbs, salt, and pepper are mixed, and further, the oil-in-water emulsified oil and fat composition of Example 8 is added and mixed to prepare the ingredients for the minced meat cutlet. Prepared. Next, the ingredients of the minced meat cutlet were added with a batter solution and bread crumbs, and oiled with oil at about 180 ° C. to obtain a minced meat cutlet.
表６を見ると、本発明の水中油型乳化油脂組成物を使用したメンチカツは、ハンバーグと同様にジューシー感が強く、風味が良好であった。 Looking at Table 6, the minced meat cutlet using the oil-in-water emulsified oil / fat composition of the present invention had a strong juiciness and a good flavor, similar to the hamburger steak.
[処方例４：ロールキャベツ]
表７に示した配合にて、大豆蛋白と水、たまねぎソテー、パン粉、固形コンソメ、食塩、胡椒を混合し、さらに実施例７の水中油型乳化油脂組成物を加えて混合して、ロールキャベツの具を得た。この調製した具を、キャベツで包み、コンソメスープで煮込むことでロールキャベツを得た。
[Prescription example 4: Roll cabbage]
In the formulation shown in Table 7, soy protein and water, sautéed onion, bread crumbs, solid consomme, salt, and pepper are mixed, and further, the oil-in-water emulsified oil and fat composition of Example 7 is added and mixed, and the roll cabbage is mixed. I got the ingredients. The prepared ingredients were wrapped in cabbage and simmered in consomme soup to obtain roll cabbage.
表７を見ると、本発明の水中油型乳化油脂組成物を使用したロールキャベツは、ハンバーグと同様にジューシー感が強く、風味が良好であった。
Looking at Table 7, the roll cabbage using the oil-in-water emulsified oil / fat composition of the present invention had a strong juiciness and a good flavor as in the hamburger steak.
Claims (3)
（Ａ）寒天
（Ｂ）脱アシル型ジェランガム An oil-in-water emulsified oil / fat composition for an alternative meat processed food containing plant raw materials, which comprises the following components (A), (B) and edible oil / fat.
(A) Agar (B) Deacylated gellan gum
An alternative meat processed food containing a plant material, which comprises the oil-in-water emulsified oil / fat composition according to claim 1 or 2.
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