JP2022157534A - Method for producing food composition containing textured vegetable protein - Google Patents
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Abstract
Description
本開示は、組織化植物性たん白を含んでなる食品組成物の製造方法に関する。 The present disclosure relates to methods of making food compositions comprising structured vegetable proteins.
食品分野において、持続可能な社会の実現やＳＤＧｓ達成に向けた解決方法の一つとして植物由来の代替肉が考えられ、近年注目を集めている。しかし、植物性たん白で動物肉を代替してハンバーグ等を調製しようとする場合、市販の粒状植物性たん白を水戻しして用いる一般的な方法では、ジューシー感が失われがちであり、特に、動物肉を含まない、動物肉を全て植物性たん白で代替した場合には、ハンバーグ等のジューシー感を十分に再現することは困難である。 In the food field, plant-derived meat alternatives have been considered as one of the solutions for realizing a sustainable society and achieving SDGs, and have been attracting attention in recent years. However, when trying to prepare hamburger steaks by replacing animal meat with vegetable protein, the general method of using commercially available granular vegetable protein after rehydration tends to lose its juiciness. In particular, it is difficult to fully reproduce the juiciness of hamburger steaks, etc., when all animal meats are replaced with vegetable protein.
ジューシー感を付与する方法として、例えば、特許文献１において、動物肉および植物性たん白である大豆たん白の両方を含んでなる、ジューシー感を呈するハンバーグが開示されている。 As a method for imparting juiciness, for example, Patent Document 1 discloses a juicy hamburger containing both animal meat and soybean protein, which is a vegetable protein.
しかしながら、よりジューシー感を呈するハンバーグおよびその製造方法が現在でも求められている。 However, there is still a demand for a hamburger having a juicier taste and a method for producing the same.
本開示は、見た目が改善され、かつジューシー感が向上した、植物性たん白を用いた食品組成物の製造方法を提供することを一つの目的としている。 An object of the present disclosure is to provide a method for producing a vegetable protein-based food composition with improved appearance and improved juiciness.
本開示者らは、植物性たん白を含んでなる食品組成物を製造する方法であって、（Ａ）加熱耐性があり、かつ冷凍耐性がないゲル化剤をゾル状態とした溶液を組織化植物性たん白に吸収させる工程、（Ｂ）工程（Ａ）で得られた組織化植物性たん白を含んでなる食品原料混合物を加熱する工程、および（Ｃ）工程（Ｂ）で得られた食品原料混合物を冷凍する工程を含んでなる、方法、により、見た目が改善され、ジューシー感が向上した食品組成物を調製することが出来ることを見出した。本開示はこの知見に基づくものである。 The present disclosure discloses a method for producing a food composition comprising vegetable protein, comprising: (A) formulating a solution of a gelling agent in a sol state that is heat tolerant and not freeze tolerant; (B) heating the food raw material mixture comprising the structured vegetable protein obtained in step (A); and (C) the mixture obtained in step (B). It has been found that a food composition with improved appearance and improved juiciness can be prepared by a method comprising freezing a mixture of food ingredients. The present disclosure is based on this finding.
したがって、本開示の製造方法によれば、見た目が改善され、かつジューシー感が向上した、植物性タンパク質を用いた食品組成物を製造することができる。 Therefore, according to the production method of the present disclosure, it is possible to produce a food composition using a vegetable protein with improved appearance and improved juiciness.
本開示の一つの実施態様によれば、植物性たん白を含んでなる食品組成物の製造方法は、（Ａ）組織化植物性たん白に、加熱耐性があり、かつ冷凍耐性がないゲル化剤をゾル状態とした溶液を吸収させる工程、（Ｂ）工程（Ａ）で得られた組織化植物性たん白を含んでなる食品原料混合物を加熱する工程、および（Ｃ）工程（Ｂ）で得られた食品原料混合物を冷凍する工程を含む。加熱耐性があり、かつ冷凍耐性がないゲル化剤をゾル状態で組織化植物性たん白と混合し吸収させることにより、見た目が改善され、かつジューシー感が向上した、植物性たん白を用いた食品組成物の調製が可能となることは意外な事実である。 According to one embodiment of the present disclosure, a method for producing a food composition comprising a vegetable protein comprises: (A) the structured vegetable protein undergoes heat-tolerant and freeze-tolerant gelling; (B) heating the food raw material mixture containing the structured vegetable protein obtained in step (A); and (C) step (B). A step of freezing the obtained food raw material mixture is included. A vegetable protein having improved appearance and improved juiciness is used by mixing and absorbing a gelling agent having heat resistance and no freezing resistance with the structured vegetable protein in a sol state. It is a surprising fact that food compositions can be prepared.
本開示における組織化植物性たん白とは、多孔質状に組織化された植物性たん白のことをいい、粒状植物性たん白、繊維状植物性たん白を含む。組織化植物性たん白は、市販品を購入できる他、公知の方法により調製することも可能である。たとえば、大豆等植物性材料から調製した素材に、必要に応じて適量の水を加え、エクストルーダーを用いて、混練し、加圧し、加熱し、かつ常圧下に押し出す方法によって調製することができる。押し出された植物性植たんは、素材に含まれる水分の蒸発によって膨張し、多孔質あるいは層状の組織を有する成形物となる。この成形物に、加熱耐性があり、かつ冷凍耐性がないゲル化剤をゾル状態とした溶液を吸収させ、食品原料混合物として調製して、食品組成物の製造に使用する。 The term “structured vegetable protein” in the present disclosure refers to vegetable protein that is organized in a porous manner, and includes granular vegetable protein and fibrous vegetable protein. The structured vegetable protein can be purchased commercially or prepared by a known method. For example, it can be prepared by adding an appropriate amount of water to a material prepared from a plant material such as soybean, using an extruder, kneading, pressurizing, heating, and extruding under normal pressure. . The extruded vegetable plant swells due to the evaporation of water contained in the material, and becomes a molding having a porous or layered structure. This molding is made to absorb a solution of a gelling agent having heat resistance but not freeze resistance in a sol state, prepared as a food raw material mixture, and used in the production of a food composition.
本開示における組織化植物性たん白を調製するための素材は、限定されるわけではないが、例えば、大豆、緑豆、エンドウ等が挙げられ、特に大豆が好ましい。 Materials for preparing the structured vegetable protein in the present disclosure include, but are not limited to, soybeans, mung beans, peas, and the like, with soybeans being particularly preferred.
本開示におけるゲル化剤は、加熱耐性があり、かつ冷凍耐性がない特徴を有するもので、ゾル状態の溶液で組織化植物性たん白に吸収される。組織化植物性たん白に吸収されたゾル状態のゲル化剤溶液は、続いて工程（Ｂ）において加熱される過程で食品原料混合物内でゲル化するが、前記溶液に含まれるゲル化剤は高いゲル再溶解温度を有するため、食品原料混合物内のゲルは加熱調理により高温となっても破壊されることなく、よくゲル状態が保持される。一方、前記ゲル化剤は冷凍耐性がないため、工程（Ｃ）において変性し、破壊され、食する際の加熱により前記食品原料混合物内の破壊されたゲルから水分が放出される。これにより、喫食時に良好なジューシー感を呈する食品組成物の調製が可能になると考えられる。 The gelling agent in the present disclosure has heat-tolerant and freeze-tolerant characteristics, and is absorbed into the structured vegetable protein in a sol-state solution. The sol-state gelling agent solution absorbed by the structured vegetable protein is then gelled in the food raw material mixture during the heating process in step (B), and the gelling agent contained in the solution is Since it has a high gel re-dissolving temperature, the gel in the food raw material mixture is not broken even at high temperatures due to cooking, and the gel state is well maintained. On the other hand, since the gelling agent does not have freezing resistance, it is denatured and broken in step (C), and water is released from the broken gel in the food raw material mixture by heating during eating. It is believed that this will enable the preparation of a food composition that exhibits a good juiciness when eaten.
本開示におけるゲル化剤は、加熱耐性があり、かつ冷凍耐性がないものであれば特に限定されるものではないが、寒天、ジェランガム、ペクチンおよびグルテンからなる群から選択される少なくとも一種が好ましい。前記ジェランガムはネイティブ型ジェランガム（ＨＡジェランガム）および脱アシル型ジェランガム（ＬＡジェランガム）のいずれでも良いが、ＬＡジェランガムが特に好ましい。前記ペクチンは高メトキシルペクチン（ＨＭペクチン）および低メトキシルペクチン（ＬＭペクチン）のいずれでも良いが、ＬＭペクチンが特に好ましい。 The gelling agent in the present disclosure is not particularly limited as long as it has heat resistance and no freezing resistance, but at least one selected from the group consisting of agar, gellan gum, pectin and gluten is preferable. The gellan gum may be native gellan gum (HA gellan gum) or deacylated gellan gum (LA gellan gum), but LA gellan gum is particularly preferred. The pectin may be either high methoxyl pectin (HM pectin) or low methoxyl pectin (LM pectin), with LM pectin being particularly preferred.
本開示の食品組成物におけるゲル化剤の配合量は、限定されるわけではないが、用いる組織化植物性たん白の重量に対して、０．５～１２％、好ましくは、３～８％である。０．５％を下回るとジューシー感の向上効果が表れにくく、逆に１２%を超えるとゲルによるねっとりした不自然な食感が生じてしまう。 The amount of the gelling agent in the food composition of the present disclosure is not limited, but is 0.5 to 12%, preferably 3 to 8%, based on the weight of the structured vegetable protein used. is. If it is less than 0.5%, the effect of improving the juicy feeling is difficult to appear, and conversely, if it exceeds 12%, the sticky and unnatural texture due to the gel occurs.
用語「加熱耐性がある」とは、再溶解温度が６３℃以上あることを指し、好ましくは、７０℃以上である。再溶解温度が６３℃以上あることで、一般的な食品調理時の加熱に耐え、ゲル状態を良好に維持することができる。調理時の加熱温度が高い場合はより高い再溶解温度、例えば７０℃以上を有するゲル化剤が望ましい。 The term "heat resistant" refers to having a remelting temperature of 63°C or higher, preferably 70°C or higher. With a re-dissolving temperature of 63° C. or higher, it can withstand heating during general food cooking and maintain a good gel state. If the heating temperature during cooking is high, a gelling agent having a higher redissolution temperature, such as 70° C. or higher, is desirable.
用語「冷凍耐性がない」とは、凍結解凍後にゲル強度が変化せず、離水を起こさないことをさす。工程（Ｃ）で得られた食品組成物を解凍して前記食品組成物から、冷凍により変性・破壊されたゲル化剤から離水が認められる場合に、前記ゲル化剤は「冷凍耐性がない」ことを意味する。 The term "freeze-intolerant" refers to no change in gel strength and no syneresis after freeze-thaw. When the food composition obtained in step (C) is thawed and syneresis is observed from the food composition and from the gelling agent that has been denatured and destroyed by freezing, the gelling agent is "not freeze resistant". means that
本開示の方法によって得られる、植物性たん白を含んでなる食品組成物では、加熱調理直後からお弁当等のように数時間置かれた後もジューシー感や見た目が良好に保持されるので、本開示の方法および食品組成物は、電子レンジやオーブンなどで加熱調理する冷凍食品やチルド食品等の製品形態のものに好ましく適用され、特に冷凍食品に好ましく適用される。 In the food composition containing vegetable protein obtained by the method of the present disclosure, the juiciness and appearance are maintained well even after being left for several hours like a lunch box immediately after cooking. The method and food composition of the present disclosure are preferably applied to product forms such as frozen foods and chilled foods that are cooked in a microwave oven or an oven, and particularly preferably applied to frozen foods.
本開示の方法および食品組成物が適用される加工食品としては、限定されるわけではないが、例えば、ハンバーグ、ミートボール等の食肉加工食品、メンチカツ等の揚げ物、肉まん、肉焼売、肉餃子等の麺帯や生地で包まれた加工食品等が挙げられ、特にハンバーグが好ましい。 Processed foods to which the method and food composition of the present disclosure are applied are not limited, but for example, processed meat foods such as hamburgers and meatballs, fried foods such as mince cutlets, meat buns, meat dumplings, meat dumplings, and the like. noodle strips and processed foods wrapped in dough, and hamburgers are particularly preferred.
本開示の食品組成物は、その原料として一定量の動物肉を含んでいてもよく、または動物肉が全く含まれていなくてもよい。前記動物肉としては、鶏、豚、牛由来の食用肉、およびそれらの混合物が挙げられる。また、玉ねぎ、パン粉、牛乳、卵などの副原料を含んでいても良い。 The food compositions of the present disclosure may contain a certain amount of animal meat as an ingredient thereof, or may be free of animal meat at all. Said animal meats include edible meats derived from poultry, pigs and cattle, and mixtures thereof. It may also contain auxiliary materials such as onions, bread crumbs, milk and eggs.
また、本開示の一実施形態によれば、以下の（１）～（６）を提供することができる。
（１）組織化植物性たん白を含んでなる食品組成物を製造する方法であって、
（Ａ）加熱耐性があり、かつ冷凍耐性がないゲル化剤をゾル状態とした溶液を組織化植物性たん白に吸収させる工程、
（Ｂ）工程（Ａ）で得られた組織化植物性たん白を含んでなる食品原料混合物を加熱する工程、および、
（Ｃ）工程（Ｂ）で得られた食品原料混合物を冷凍する工程、
を含んでなる、方法。
（２）前記組織化植物性たん白が粒状植物性たん白および／または繊維状植物性たん白である、（１）に記載の方法。
（３）前記ゲル化剤が、寒天、ジェランガム、ペクチンおよびグルテンからなる群から選択される少なくとも一種である、（１）または（２）のいずれかに記載の方法。
（４）前記食品組成物が動物肉を含まない、（１）～（３）のいずれかに記載の方法。
（５）前記食品組成物が冷凍食品組成物である、（１）～（４）のいずれかに記載の方法。
（６）（１）～（５）のいずれかに記載の方法により製造される、組織化植物性たん白を含んでなる食品組成物。
Further, according to an embodiment of the present disclosure, the following (1) to (6) can be provided.
(1) A method for producing a food composition comprising structured vegetable protein, comprising:
(A) a step of absorbing a solution of a heat-tolerant but not freeze-tolerant gelling agent in a sol state into the structured vegetable protein;
(B) heating the food raw material mixture comprising the structured vegetable protein obtained in step (A); and
(C) freezing the food raw material mixture obtained in step (B);
A method comprising:
(2) The method according to (1), wherein the structured vegetable protein is granular vegetable protein and/or fibrous vegetable protein.
(3) The method according to any one of (1) or (2), wherein the gelling agent is at least one selected from the group consisting of agar, gellan gum, pectin and gluten.
(4) The method according to any one of (1) to (3), wherein the food composition does not contain animal meat.
(5) The method according to any one of (1) to (4), wherein the food composition is a frozen food composition.
(6) A food composition comprising the structured vegetable protein produced by the method according to any one of (1) to (5).
以下、本開示を具体的に説明するが、本開示はこれらの例に限定されるものではない。なお、特段の記載のない限り、単位および測定方法は、日本産業規格（ＪＩＳ）の規定に従う。 The present disclosure will be specifically described below, but the present disclosure is not limited to these examples. Unless otherwise specified, units and measurement methods conform to Japanese Industrial Standards (JIS).
実施例１の製造
以下の表１に示す処方で植物性タンパク質を含んでなる食品組成物を調製した。すなわち、植物性タンパク質（商品名：ニューフジニック２９Ｎ、不二製油株式会社製）１００ｇに、加熱した１％寒天（田積産業株式会社製）水溶液６００ｇを加え、１００℃で３０分加熱した。冷蔵庫で冷却後、フードプロセッサーで粉砕し、各種原材料（乾燥卵白、おろしにんにく、醤油、パーム油）と混合し、３０ｇずつハンバーグの形に成型し、２００℃の鉄板で上下面合計３分間焼成後、５分間蒸煮後、凍結した。
Preparation of Example 1 A food composition comprising vegetable protein was prepared according to the formulation shown in Table 1 below. That is, 600 g of a heated aqueous solution of 1% agar (manufactured by Tazumi Sangyo Co., Ltd.) was added to 100 g of vegetable protein (trade name: New Fujinic 29N, manufactured by Fuji Oil Co., Ltd.) and heated at 100° C. for 30 minutes. After cooling in a refrigerator, pulverize with a food processor, mix with various raw materials (dried egg white, grated garlic, soy sauce, palm oil), mold 30g each into a hamburger shape, bake on an iron plate at 200 ° C for a total of 3 minutes on the top and bottom. , steamed for 5 minutes and then frozen.
実施例２の製造
以下の表１に示す処方で植物性タンパク質を含んでなる食品組成物を調製した。すなわち、植物性タンパク質（商品名：ニューフジニック２９Ｎ、不二製油株式会社製）１００ｇに、加熱した１．５％ゲルメイトＫＢ（ＤＳＰ五協フード＆ケミカル株式会社製）水溶液６００ｇを加え、１００℃で３０分加熱した。冷蔵庫で冷却後、フードプロセッサーで粉砕し、各種原材料（乾燥卵白、おろしにんにく、醤油、パーム油）と混合し、３０ｇずつハンバーグの形に成型し、２００℃の鉄板で上下面合計３分間焼成後、５分間蒸煮後、凍結した。
Preparation of Example 2 A food composition comprising vegetable protein was prepared according to the formulation shown in Table 1 below. That is, to 100 g of vegetable protein (trade name: New Fujinic 29N, manufactured by Fuji Oil Co., Ltd.), 600 g of a heated 1.5% Gelmate KB (manufactured by DSP Gokyo Food & Chemical Co., Ltd.) aqueous solution was added and heated to 100 ° C. and heated for 30 minutes. After cooling in a refrigerator, pulverize with a food processor, mix with various raw materials (dried egg white, grated garlic, soy sauce, palm oil), mold 30g each into a hamburger shape, bake on an iron plate at 200 ° C for a total of 3 minutes on the top and bottom. , steamed for 5 minutes and then frozen.
実施例３の製造
以下の表１に示す処方で植物性タンパク質を含んでなる食品組成物を調製した。すなわち、植物性タンパク質（商品名：ニューフジニック２９Ｎ、不二製油株式会社製）１００ｇに、加熱した１％クラシックＡＢ９０２（ＤＳＰ五協フード＆ケミカル株式会社製）水溶液６００ｇを加え、１％乳酸カルシウム水溶液３０ｇを加え、１００℃で３０分加熱した。冷蔵庫で冷却後、フードプロセッサーで粉砕し、各種原材料（乾燥卵白、おろしにんにく、醤油、パーム油）と混合し、３０ｇずつハンバーグの形に成型し、２００℃の鉄板で上下面合計３分間焼成後、５分間蒸煮後、凍結した。
Preparation of Example 3 A food composition comprising vegetable protein was prepared according to the formulation shown in Table 1 below. That is, to 100 g of vegetable protein (trade name: New Fujinic 29N, manufactured by Fuji Oil Co., Ltd.), 600 g of a heated 1% classic AB902 (manufactured by DSP Gokyo Food & Chemical Co., Ltd.) aqueous solution was added, and 1% calcium lactate was added. 30 g of aqueous solution was added and heated at 100° C. for 30 minutes. After cooling in a refrigerator, pulverize with a food processor, mix with various raw materials (dried egg white, grated garlic, soy sauce, palm oil), mold 30g each into a hamburger shape, bake on an iron plate at 200 ° C for a total of 3 minutes on the top and bottom. , steamed for 5 minutes and then frozen.
比較例１の製造
以下の表１に示す処方で植物性タンパク質を含んでなる食品組成物を調製した。すなわち、植物性タンパク質（商品名：ニューフジニック２９Ｎ、不二製油株式会社製）１００ｇに、加熱した水６００ｇを加え、１００℃で３０分加熱した。冷蔵庫で冷却後、フードプロセッサーで粉砕し、各種原材料（乾燥卵白、おろしにんにく、醤油、パーム油）と混合し、３０ｇずつハンバーグの形に成型し、２００℃の鉄板で上下面合計３分間焼成後、５分間蒸煮後、凍結した。
Manufacture of Comparative Example 1 A food composition containing vegetable protein was prepared according to the formulation shown in Table 1 below. Specifically, 600 g of heated water was added to 100 g of vegetable protein (trade name: New Fujinic 29N, manufactured by Fuji Oil Co., Ltd.) and heated at 100° C. for 30 minutes. After cooling in a refrigerator, pulverize with a food processor, mix with various raw materials (dried egg white, grated garlic, soy sauce, palm oil), mold 30g each into a hamburger shape, bake on an iron plate at 200 ° C for a total of 3 minutes on the top and bottom. , steamed for 5 minutes and then frozen.
比較例２の製造
以下の表１に示す処方で植物性タンパク質を含んでなる食品組成物を調製した。すなわち、植物性タンパク質（商品名：ニューフジニック２９Ｎ、不二製油株式会社製）１００ｇに、加熱した水６００ｇを加え、１００℃で３０分加熱した。冷蔵庫で冷却後、フードプロセッサーで粉砕し、各種原材料（寒天粉末、乾燥卵白、おろしにんにく、醤油、パーム油）と混合し、３０ｇずつハンバーグの形に成型し、２００℃の鉄板で上下面合計３分間焼成後、５分間蒸煮後、凍結した。
Preparation of Comparative Example 2 A food composition containing vegetable protein was prepared according to the formulation shown in Table 1 below. Specifically, 600 g of heated water was added to 100 g of vegetable protein (trade name: New Fujinic 29N, manufactured by Fuji Oil Co., Ltd.) and heated at 100° C. for 30 minutes. After cooling in a refrigerator, pulverize in a food processor, mix with various raw materials (agar powder, dried egg white, grated garlic, soy sauce, palm oil), shape 30g each into a hamburger shape, and heat 200°C on an iron plate for a total of 3 top and bottom sides. After baking for 5 minutes, it was steamed for 5 minutes and then frozen.
比較例３の製造
以下の表２に示す処方で植物性タンパク質を含んでなる食品組成物を調製した。すなわち、植物性タンパク質（商品名：ニューフジニック２９Ｎ、不二製油株式会社製）１００ｇに、加熱した水３００ｇを加え、１００℃で３０分加熱した。冷蔵庫で冷却後、フードプロセッサーで粉砕し、各種原材料（１％寒天ゲル、乾燥卵白、おろしにんにく、醤油、パーム油）と混合し、３０ｇずつハンバーグの形に成型し、２００℃の鉄板で上下面合計３分間焼成後、５分間蒸煮後、凍結した。
Preparation of Comparative Example 3 A food composition comprising vegetable protein was prepared according to the formulation shown in Table 2 below. Specifically, 300 g of heated water was added to 100 g of vegetable protein (trade name: New Fujinic 29N, manufactured by Fuji Oil Co., Ltd.) and heated at 100° C. for 30 minutes. After cooling in a refrigerator, pulverize with a food processor, mix with various raw materials (1% agar gel, dried egg white, grated garlic, soy sauce, palm oil), mold 30g each into a hamburger shape, and heat the top and bottom surfaces on an iron plate at 200°C. After baking for a total of 3 minutes, it was steamed for 5 minutes and then frozen.
比較例４の製造
以下の表２に示す処方で植物性タンパク質を含んでなる食品組成物を調製した。すなわち、植物性タンパク質（商品名：ニューフジニック２９Ｎ、不二製油株式会社製）１００ｇに、加熱した２％ＲＰＩ７３０（ユニテックフーズ株式会社製）水溶液６００ｇを加え、１００℃で３０分加熱した。冷蔵庫で冷却後、フードプロセッサーで粉砕し、各種原材料（１％寒天ゲル、乾燥卵白、おろしにんにく、醤油、パーム油）と混合し、３０ｇずつハンバーグの形に成型し、２００℃の鉄板で上下面合計３分間焼成後、５分間蒸煮後、凍結した。
Preparation of Comparative Example 4 A food composition comprising vegetable protein was prepared according to the formulation shown in Table 2 below. Specifically, 600 g of a heated 2% RPI730 (manufactured by Unitec Foods Co., Ltd.) aqueous solution was added to 100 g of vegetable protein (trade name: New Fujinic 29N, manufactured by Fuji Oil Co., Ltd.) and heated at 100° C. for 30 minutes. After cooling in a refrigerator, pulverize with a food processor, mix with various raw materials (1% agar gel, dried egg white, grated garlic, soy sauce, palm oil), mold 30g each into a hamburger shape, and heat the top and bottom surfaces on an iron plate at 200°C. After baking for a total of 3 minutes, it was steamed for 5 minutes and then frozen.
比較例５の製造
以下の表２に示す処方で植物性タンパク質を含んでなる食品組成物を調製した。すなわち、植物性タンパク質（商品名：ニューフジニック２９Ｎ、不二製油株式会社製）１００ｇに、加熱した１％ゼライスパウダー（新田ゼラチン株式会社製）水溶液６００ｇを加え、１００℃で３０分加熱した。冷蔵庫で冷却後、フードプロセッサーで粉砕し、各種原材料（乾燥卵白、おろしにんにく、醤油、パーム油）と混合し、３０ｇずつハンバーグの形に成型し、２００℃の鉄板で上下面合計３分間焼成後、５分間蒸煮後、凍結した。
Preparation of Comparative Example 5 A food composition comprising vegetable protein was prepared according to the formulation shown in Table 2 below. That is, 600 g of a heated aqueous solution of 1% gelatin powder (manufactured by Nitta Gelatin Co., Ltd.) was added to 100 g of vegetable protein (trade name: New Fujinic 29N, manufactured by Fuji Oil Co., Ltd.) and heated at 100° C. for 30 minutes. . After cooling in a refrigerator, pulverize with a food processor, mix with various raw materials (dried egg white, grated garlic, soy sauce, palm oil), mold 30g each into a hamburger shape, bake on an iron plate at 200 ° C for a total of 3 minutes on the top and bottom. , steamed for 5 minutes and then frozen.
比較例６の製造
以下の表２に示す処方で植物性タンパク質を含んでなる食品組成物を調製した。すなわち、植物性タンパク質（商品名：ニューフジニック２９Ｎ、不二製油株式会社製）１００ｇに、加熱した１％アルギン酸I-3（株式会社キミカ製）水溶液６００ｇを加え、１％乳酸カルシウム水溶液３０ｇを加え、１００℃で３０分加熱した。冷蔵庫で冷却後、フードプロセッサーで粉砕し、各種原材料（乾燥卵白、おろしにんにく、醤油、パーム油）と混合し、３０ｇずつハンバーグの形に成型し、２００℃の鉄板で上下面合計３分間焼成後、５分間蒸煮後、凍結した。
Preparation of Comparative Example 6 A food composition comprising vegetable protein was prepared according to the formulation shown in Table 2 below. That is, to 100 g of vegetable protein (trade name: New Fujinic 29N, manufactured by Fuji Oil Co., Ltd.), 600 g of a heated 1% alginic acid I-3 (manufactured by Kimika Co., Ltd.) aqueous solution was added, and 30 g of a 1% calcium lactate aqueous solution was added. and heated at 100° C. for 30 minutes. After cooling in a refrigerator, pulverize with a food processor, mix with various raw materials (dried egg white, grated garlic, soy sauce, palm oil), mold 30g each into a hamburger shape, bake on an iron plate at 200 ° C for a total of 3 minutes on the top and bottom. , steamed for 5 minutes and then frozen.
各種調整したハンバーグを電子レンジで加熱し、以下の基準に基づいて専門パネル５人により官能評価を行った。評価は２項目でのパネル５人の平均がいずれも４以上を基準とした。 Various prepared hamburger steaks were heated in a microwave oven, and sensory evaluation was performed by five expert panels based on the following criteria. Evaluation was based on an average of 4 or more for each of the five panelists in two items.
＜見た目の評価＞
５：ハンバーグの外観として全く問題ない。
４：ハンバーグの外観として問題ない。
３：厚みはあるが、自然な焼き面ではない。
２：成型時より薄く広がっている。
１：形状を保つことが出来ていない。
<Appearance evaluation>
5: There is no problem in terms of the appearance of the hamburger.
4: There is no problem in terms of the appearance of the hamburger.
3: Although there is thickness, it is not a natural baked surface.
2: Spread thinner than at the time of molding.
1: The shape cannot be maintained.
＜ジューシー感の評価＞
５：じゅわっとしたジューシーさがある。
４：ジューシーさがある。
３：ジューシーでもパサついてもいない。
２：パサついている。
１：ひどくパサついている。
<Evaluation of juiciness>
5: Juicy and juicy.
4: Juicy.
3: Neither juicy nor dry.
2: Dry.
1: Extremely dry.
実施例１～３は、ジューシーさがあると評価され、外観上も特に問題はなかった。一方、比較例１～６は、ジューシーさが充分でない、もしくはジューシーさはあっても外観上の問題があると評価された。以上より、組織化植物性たん白に、加熱耐性があり冷凍耐性がないゲル化剤をゾル状態とした水溶液を吸収させることで、見た目が良く、かつ良好なジューシー感を呈するハンバーグを調製することが出来ることが示された。 Examples 1 to 3 were evaluated as having juiciness, and there were no particular problems in terms of appearance. On the other hand, Comparative Examples 1 to 6 were evaluated as having insufficient juiciness, or having juiciness but having problems in appearance. As described above, a hamburger having a good appearance and a good juicy feeling is prepared by allowing the structured vegetable protein to absorb an aqueous solution in which a gelling agent that is heat-resistant but not freeze-resistant is in a sol state. was shown to be possible.
Claims (6)
（Ａ）加熱耐性があり、かつ冷凍耐性がないゲル化剤をゾル状態とした溶液を組織化植物性たん白に吸収させる工程、
（Ｂ）工程（Ａ）で得られた組織化植物性たん白を含んでなる食品原料混合物を加熱する工程、および、
（Ｃ）工程（Ｂ）で得られた食品原料混合物を冷凍する工程、
を含んでなる、方法。 A method for producing a food composition comprising structured vegetable protein, comprising:
(A) a step of absorbing a solution of a heat-tolerant but not freeze-tolerant gelling agent in a sol state into the structured vegetable protein;
(B) heating the food raw material mixture comprising the structured vegetable protein obtained in step (A); and
(C) freezing the food raw material mixture obtained in step (B);
A method comprising:
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