JP2022178166A - Quality improver for meat-containing food, meat-containing food and production method of meat-containing food - Google Patents

Abstract

To provide a quality improver for meat-containing foods which enables meat-containing foods whose patties are kept in favorable shape before/after cooking and have proper hardness with reduced sliminess after cooking to be made, meat-containing foods containing the quality improver and a production method for the meat-containing foods.SOLUTION: A quality improver of meat-containing foods contains at least one kind of thickener having gelling ability, at least one or both of glucomannan and konjac flour and at least one selected from among a carbonate, alkali phosphate with pH 7 and above and mineral salt.SELECTED DRAWING: None

Description

The present invention relates to quality improvers for meat-containing food products comprising at least one of edible meat and artificial meat, meat-containing food products containing the quality improvers, and methods of making meat-containing food products.

As a substitute for edible meat, artificial meat containing vegetable protein such as soybean protein as a main component has been attracting attention in recent years (see, for example, Patent Document 1).

Artificial meat is generally made by mixing vegetable protein such as soybean protein with oil, water, a thickener, etc., but artificial meat processed foods such as hamburgers using artificial meat It is difficult to simultaneously realize the aggregation of seeds, the appropriate hardness after heating, and the reduction and suppression of sliminess after heating. Not only artificial meat but also processed meat foods such as hamburgers using edible meat have similar problems.

Japanese Patent Publication No. 2018-533945

The object of the present invention is to provide a meat-containing food that can produce a meat-containing food that has good seed aggregation before and after heating, has appropriate hardness after heating, and has reduced sliminess after heating. An object of the present invention is to provide a quality improver, a meat-containing food containing the quality improver, and a method for producing the meat-containing food.

The present invention comprises at least one thickening agent having gelling ability, at least one of glucomannan and konjac flour, and at least one of carbonate, alkaline phosphate having a pH of 7 or higher, and mineral salt. is a quality improver for meat-containing foods containing

The present invention comprises at least one thickening agent having gelling ability, at least one of glucomannan and konjac flour, at least one of carbonate, alkaline phosphate having a pH of 7 or higher, and mineral salt, and meat. A meat-containing food product comprising:

The present invention comprises at least one thickening agent having gelling ability, at least one of glucomannan and konjac flour, at least one of carbonate, alkaline phosphate having a pH of 7 or higher, and mineral salt, and meat. and a method for producing a meat-containing food, wherein the meat-containing food is produced using a material.

According to the present invention, it is possible to produce a meat-containing food that has good seed aggregation before and after heating, has appropriate hardness after heating, and has reduced sliminess after heating. Quality improvement for meat-containing food. A meat-containing food product containing the agent, the meat-containing food product, and a method for making the meat-containing food product can be provided.

An embodiment of the present invention will be described below. This embodiment is an example of implementing the present invention, and the present invention is not limited to this embodiment.

<Quality improver for meat-containing foods>
The meat-containing food quality improver according to the present embodiment comprises at least one thickening agent having gelling ability, at least one of glucomannan and konjak flour, carbonate, and alkaline phosphate having a pH of 7 or more. and at least one of mineral salts.

The present inventors found that when preparing a meat-containing food product containing at least one of edible meat and artificial meat, at least one thickening agent having gelling ability and at least one of glucomannan and konjac flour By combining one with at least one of a carbonate, an alkaline phosphate having a pH of 7 or more, and a mineral salt, the seeds are well collected before and after heating, and have an appropriate hardness after heating, It was found that a meat-containing food with reduced sliminess after heating can be produced.

The thickening agent having gelling ability is not particularly limited as long as it has a gelling ability when added to water, and includes curdlan, carrageenan, carob bean gum, gellan gum, tamarind seed gum, and psyllium. Seed gum, methylcellulose, carboxymethylcellulose, hydroxypropylmethylcellulose, pectin, amaseed gum, xanthan gum, welan gum, sodium alginate and the like. Among these, curdlan, carrageenan, and carob bean gum are preferable from the viewpoints of obtaining appropriate hardness and reduction of sliminess. These thickeners may be used singly or in combination of two or more.

Glucomannan is a polysaccharide present in konjac tubers. For example, refined konjac flour is obtained by slicing, drying, and pulverizing konjac potatoes after washing them with water, and then separating impurities such as starch. This refined konjac flour contains about 75 to 85% by mass of glucomannan. Glucomannan is a dietary fiber in which a large number of glucose (a type of monosaccharide) and mannose (a type of monosaccharide) are bound together at a ratio of approximately 2:3. Any commonly available glucomannan can be used without limitation.

Konjac flour is, for example, powder obtained by washing konjac potatoes with water, slicing them, drying and pulverizing them, and then separating impurities such as starch. As the konjac flour, commonly available konjac flour can be used without limitation.

Examples of carbonates include sodium carbonate, sodium hydrogencarbonate and other sodium salts, potassium carbonate and other potassium salts, calcium carbonate and other calcium salts, and magnesium carbonate and other magnesium salts. Among these, sodium carbonate, sodium hydrogencarbonate, and potassium carbonate are preferable from the viewpoint of obtaining appropriate hardness and reduction of sliminess. These carbonates may be used singly or in combination of two or more.

An alkaline phosphate with a pH of 7 or higher is a phosphate that exhibits a pH of 7 or higher when dissolved in water. Specifically, 1 g of phosphate is dissolved in 100 mL of pure water at 20 to 25° C., and the pH is measured to obtain a pH of 7 or higher. Examples of alkaline phosphates having a pH of 7 or higher include trisodium phosphate, tripotassium phosphate, disodium phosphate, dipotassium phosphate, tetrasodium pyrophosphate, tetrapotassium pyrophosphate, sodium polyphosphate, and potassium polyphosphate. be done. Among these, tripotassium phosphate is preferable from the viewpoints of obtaining appropriate hardness and reducing sliminess. These phosphates may be used singly or in combination of two or more.

Mineral salts are salts other than common table salt (sodium chloride), and mineral salts containing potassium, calcium, magnesium, etc. are preferable from the viewpoint of obtaining appropriate hardness and reduction of sliminess. Mineral salts containing are more preferred. Mineral salts include, for example, seaweed calcium and the like. These mineral salts may be used singly or in combination of two or more.

The content of at least one thickening agent having gelling ability in the quality improver is, for example, in the range of 20 to 80% by mass, preferably 30 to 70% by mass, based on the total mass of the quality improver. A range is preferred. If the content of at least one thickening agent having gelling ability is less than 20% by mass, a sufficient quality improvement effect may not be obtained, and if it exceeds 80% by mass, moderate hardness is obtained. may not be available.

The content of at least one of glucomannan and konjac flour in the quality improver is, for example, in the range of 20 to 80% by mass, and in the range of 30 to 70% by mass, relative to the total mass of the quality improver. is preferred. If the content of at least one of glucomannan and konjac flour is less than 20% by mass, a sufficient quality improvement effect may not be obtained, and if it exceeds 80% by mass, reduction of sliminess may be insufficient. There is

The content of at least one of carbonates, alkaline phosphates having a pH of 7 or higher, and mineral salts in the quality improver is, for example, in the range of 5 to 40% by mass with respect to the total mass of the quality improver, It is preferably in the range of 10 to 30% by mass. If the content of at least one of carbonates, alkaline phosphates with a pH of 7 or higher, and mineral salts is less than 5% by mass, a sufficient quality improvement effect may not be obtained, and if it exceeds 40% by mass, Appropriate hardness may not be obtained.

The quality improver according to the present embodiment includes at least one thickener having gelling ability, at least one of glucomannan and konjac flour, carbonate, alkaline phosphate of pH 7 or higher, and mineral salt. In addition to at least one, other ingredients such as starch, modified starch, dextrin, saccharides, salt, emulsifiers, etc. may be included, and at least one thickener having gelling ability, glucomannan, and konjac flour In addition to one, at least one of carbonates, alkaline phosphates with a pH of 7 or higher, and mineral salts, there may be no other ingredients.

When other components are included, the content of the other components is, for example, 80% by mass or less, preferably 40% by mass or less, relative to the total mass of the quality improver.

The quality improver according to this embodiment can be used to improve the quality of meat-containing foods. The quality to be improved includes, for example, coherence of seeds before and after heating, hardness after heating, sliminess after heating, juiciness after heating, and the like.

The form of the quality improver according to the present embodiment is not particularly limited, and may be, for example, any form such as liquid, paste, granule, powder, solid, and the like.

The quality improver according to the present embodiment can be used to improve the quality of meat-containing foods by a processing method such as powder addition, addition after dispersion in water, oil, or the like.

<Foods containing meat>
A meat-containing food according to an embodiment of the present invention is a food containing the quality improving agent for meat-containing food and a meat material. That is, the meat-containing food according to the present embodiment includes at least one thickening agent having gelling ability, at least one of glucomannan and konjac flour, carbonate, alkaline phosphate having a pH of 7 or higher, and minerals. A food product comprising at least one salt and a meat ingredient.

The meat-containing food according to the present embodiment is obtained, for example, by adding the meat-containing food quality improving agent, edible oil, water, etc. to the meat material and mixing them. That is, the meat-containing food according to the present embodiment includes, for example, meat material, at least one thickening agent having gelling ability, at least one of glucomannan and konjac flour, carbonate, pH 7 or higher It is obtained by adding and mixing at least one of alkali phosphate and mineral salt with edible oil, water, and the like.

Meat ingredients include edible or artificial meat.

Examples of edible meats include livestock meats such as cattle, pigs, chickens, horses, sheep, ducks and turkeys.

Artificial meat is meat containing at least one of the following proteins: vegetable protein, fish protein, fish egg protein, chicken egg protein, milk protein, crustacean protein, seaweed protein, microbial algae protein, and the like. Vegetable proteins used in artificial meat include soybeans, peas, mung beans, chickpeas, peanuts, rubinas, pigeon peas, nata beans, wild beans, kidney beans, adzuki beans, cowpeas, lentils, fava beans, locust beans, and oats. , Barley, Wheat, Rye, Rice, Corn, Potatoes, Sweet Potatoes, Chia, Quinoa, Alfalfa, Hemp, Almonds, Cashews, Walnuts, Hazelnuts, Brazil Nuts, Pistachios, Pumpkin Seeds, Coconuts, Grape Seeds , red kidney bean, black soybean, spinach, asparagus, broccoli, kale, cranberry, pomegranate, rapeseed, sunflower seed, cottonseed, flax, and sesame. In addition to vegetable proteins, proteins from fish, fish eggs, chicken eggs, milks, crustaceans, seaweeds, microbial algae, and the like may also be used. These proteins may be used singly or in combination of two or more.

The edible oil is not particularly limited as long as it is an edible oil. Examples include canola oil, safflower oil, grape oil, soybean oil, sunflower oil, corn oil, cottonseed oil, sesame oil, rapeseed oil, rice bran oil, and peanut oil. Oil, olive oil, palm oil, palm kernel oil, coconut oil, salad oil, cocoa butter, linseed oil, linseed oil, fish oil, sesame oil, perilla oil, safflower oil, rice bran oil, perilla oil, lard, beef tallow, etc. It is preferable to use an oil that melts at the temperature in the mouth when eating. These edible oils may be used singly or in combination of two or more.

The water is not particularly limited, and includes tap water, pure water, soft water, hard water, and the like.

The meat-containing food according to this embodiment contains at least one thickening agent having gelling ability, at least one of glucomannan and konjac flour, carbonate, alkaline phosphate of pH 7 or higher, and mineral salt. At least one of them, in addition to the meat ingredients, edible oil, water, etc., starch, modified starch, wheat flour, corn flour, rice flour, dietary fiber, salt, monosodium glutamate, granulated sugar, glucose, yeast extract, spices, spices Other ingredients such as extracts, freeze-thawed konjac mince, roasted onions, polysaccharide thickener, cocoa powder, beet powder, egg white, milk protein, gelatin, collagen, raw onion, etc. may be included.

The meat-containing food contains at least one thickening agent having gelling ability, at least one of glucomannan and konjac flour, and at least one of carbonate, alkaline phosphate of pH 7 or higher, and mineral salt. , and any food containing the above meat ingredients, and are not particularly limited. Spring rolls, meat buns, xiao long bao, mince cutlets, meat pies, meat sauce-like foods, ravioli, lasagna, meat loaf, cabbage rolls, stuffed green peppers and various other processed foods using minced meat, plant-based hamburgers, plant-based mince cutlets, plant-based Examples include processed foods using artificial meat such as nuggets.

The amount of at least one thickening agent having gelling ability in the meat-containing food is, for example, in the range of 0.1% by mass to 10% by mass with respect to the mass of the entire meat-containing food, and 0.5% by mass. % to 5 mass %. If the amount of at least one thickening agent having gelling ability relative to the weight of the entire meat-containing food is less than 0.1% by mass, a sufficient quality improvement effect may not be obtained. If it exceeds, it may not be possible to obtain appropriate hardness.

The amount of at least one of glucomannan and konjac flour in the meat-containing food is, for example, in the range of 0.1% by mass to 3% by mass with respect to the mass of the entire meat-containing food, and 0.3% by mass to 2% by mass. It is preferably in the mass % range. If the amount of at least one of glucomannan and konjac flour relative to the weight of the entire meat-containing food is less than 0.1% by mass, a sufficient quality improvement effect may not be obtained, and if it exceeds 3% by mass, Slime may become stronger.

The amount of at least one of carbonate, alkaline phosphate having a pH of 7 or higher, and mineral salt in the meat-containing food is, for example, in the range of 0.01% by mass to 2% by mass with respect to the mass of the entire meat-containing food. It is preferably in the range of 0.1% by mass to 1% by mass. If the amount of at least one of carbonate, alkaline phosphate having a pH of 7 or higher, and mineral salt is less than 0.01% by mass relative to the mass of the meat-containing food, the quality improvement effect may not be sufficiently obtained. However, if the content exceeds 2% by mass, a suitable hardness may not be obtained.

The amount of protein such as vegetable protein in artificial meat is preferably in the range of 5% to 30% by mass, more preferably in the range of 10% to 20% by mass, relative to the mass of artificial meat. preferable. When the amount of protein such as vegetable protein is less than 5% by mass, the shape retention may be deteriorated, and when it exceeds 30% by mass, the flavor may be deteriorated.

In the meat-containing food according to the present embodiment, the amount of other ingredients to be added may be in accordance with the usual method for producing various meat-containing foods, and is not particularly limited.

The meat-containing food according to this embodiment contains at least one thickening agent having gelling ability, at least one of glucomannan and konjac flour, carbonate, alkaline phosphate of pH 7 or higher, and mineral salt. The meat-containing food is produced using at least one of them, and the method for producing the meat-containing food is not particularly limited, as long as it follows the usual method for producing various meat-containing foods.

The meat-containing food according to the present embodiment is a meat-containing food in which seeds are well collected before and after heating, has appropriate hardness after heating, and is reduced in sliminess after heating.

<Method for producing meat-containing food>
A method for producing a meat-containing food according to an embodiment of the present invention is a method for producing a meat-containing food using the quality improving agent for meat-containing food and a meat material. That is, the method for producing a meat-containing food according to the present embodiment includes at least one thickening agent having gelling ability, at least one of glucomannan and konjak flour, carbonate, and alkaline phosphate having a pH of 7 or higher. and at least one of a mineral salt and a meat ingredient to prepare a meat-containing food product.

For example, the quality improver for meat-containing foods, edible oil, water, etc., may be added to the meat material and mixed to prepare meat-containing foods according to conventional methods for producing various meat-containing foods. .

In this way, it is possible to produce a meat-containing food in which the seeds are well put together before and after heating, has appropriate hardness after heating, and has reduced sliminess after heating.

EXAMPLES 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.

<Examples 1 to 5, Comparative Examples 1 to 6>
For Examples 1 to 5 and Comparative Examples 1 to 6 below, vegetable hamburger steaks were prepared with the compositions (% by mass) shown in Table 1 by the following method.

[Plant-based hamburger preparation method]
(1) Raw materials other than hydrogenated oil and salt are added to the rehydrated granular soybean protein and stirred.
(2) Add hardened oil and stir, then add salt and stir.
(3) Check the consistency of the seeds before heating, shape into 80 g/piece, heat at 95° C. for 10 minutes with steam, and heat at 250° C. for 4 minutes in an oven.
(4) Quick freeze at -20°C for 50 minutes in a blast freezer.
(5) Vacuum treated in a retort bag and stored in a freezer at -20°C overnight or longer (12 hours or longer).
(6) After heating up (at 500 W for 2 minutes), heat is released for 5 minutes, and sensory evaluation is performed.

[sensory evaluation]
Eight evaluators evaluated the clumping of seeds before and after heating, the hardness after heating, and sliminess on a five-point scale based on the following criteria, and calculated the average score. Table 2 shows the results.

(Set of seeds before and after heating)
5 points: very cohesive 4 points: cohesive 3 points: neither 2 points: somewhat uncohesive 1 point: no cohesiveness (hardness after heating)
5 points: moderate hardness 4 points: somewhat moderate hardness 3 points: neither 2 points: soft 1 point: very soft (slimy after heating)
5 points: very weak slime 4 points: weak slime 3 points: neither 2 points: strong slime 2 points: very strong slime

In the examples, the coherence of seeds before and after heating, the hardness after heating, and sliminess were all excellent.

As described above, in Examples, it was possible to produce a meat-containing food in which the seeds were well collected before and after heating, had moderate hardness after heating, and had reduced sliminess after heating.

Claims (3)

Characterized by containing at least one thickening agent having gelling ability, at least one of glucomannan and konjac flour, and at least one of carbonate, alkaline phosphate of pH 7 or higher, and mineral salt. A quality improver for meat-containing foods. at least one thickening agent having gelling ability, at least one of glucomannan and konjac flour, at least one of carbonate, alkaline phosphate with a pH of 7 or higher, and mineral salt, and meat ingredients; A meat-containing food product comprising: at least one thickening agent having gelling ability, at least one of glucomannan and konjac flour, at least one of carbonate, alkaline phosphate with a pH of 7 or higher, and mineral salt, and meat ingredients; A method for producing a meat-containing food, which comprises producing a meat-containing food using