JP2023107426A - Production method of meat-like processed food - Google Patents

Abstract

To provide a production method of a meat-like processed food excellent in hardness, resilience and smoothness.SOLUTION: A production method of a meat-like processed food includes steps of: admixing powdery vegetable protein with water, and forming a gelatinous dough (A); adding edible oil and fat having a solid fat content adjusted to 10-90 mass% to the dough of A (B); and heating the dough of B (C). In the production method of the meat-like processed food, the powdery vegetable protein is powdery soybean protein; a ratio of the gelatinous dough to the edible oil and fat is 1.8-50.0; and a ratio of the edible oil and fat to the powdery vegetable protein is 0.1-3.SELECTED DRAWING: None

Description

The present invention relates to a method for producing meat-like processed food.

In recent years, there has been an increase in meatless food products that do not contain animal allergens such as milk allergens and egg allergens. There are many foods on the market.
Many of such meat-like processed foods are produced using plant proteins as meat substitutes, but there are problems with the adhesiveness and elasticity of the plant proteins. Furthermore, there is room for improvement such as the fact that the texture differs from that of actual livestock meat because oils and fats are separately added to provide a meat-like texture and flavor.

Conventionally known techniques for meat-like processed foods include the following.
Patent Document 1 is a patent relating to a meat-like food that contains a specific amount of water in vegetable tissue protein and presents a texture similar to that of natural meat. do not have. Patent Document 2 is a patent relating to a simulated loaf food composition that focuses on water and starch or a thickener, but does not focus on the solid fat content of fats and oils or the gel of water and protein. Patent document 3 is a technique of kneading soybean protein and a vegetable protein aqueous mixture, and then adding fats and oils, but does not pay attention to the solid fat content of fats and oils. For the above reasons, the invention of the above-mentioned patent document was not satisfactory as a meat-like texture.

JP 2020-150892 A Japanese Patent Publication No. 2016-501022 JP-A-1985-186252

The present patent was made in view of such circumstances, and aims to provide a method for producing a meat-like processed food excellent in hardness, elasticity and smoothness.

means to solve the problem

As a result of intensive studies, the present invention provides a meat-like processed food that has excellent binding properties and reproduces the meat-like texture by adding a step of gelling vegetable protein and an oil containing solid fat. I came to invent a manufacturing method that can.

In order to solve the above problems, the present invention provides the following.
(1) Process A for producing a meat-like processed food, including the following steps A to C: Step B of adding and mixing powdered vegetable protein and water to produce a gel-like dough B: The dough of A contains solid fat. Step C of adding edible oil whose amount is adjusted to 10 to 90% by mass: Step (2) Heating the dough of B (2) The production method according to claim 1, wherein the powdered vegetable protein is powdered soybean protein (3 3. The production method according to any one of claims 1 and 2, comprising a step of setting the ratio of the gel-like dough to the edible oil (gel-like dough/edible oil) from 1.8 to 50.0.
(4) The production method according to any one of items 1 to 3, wherein the ratio of edible fat and powdered vegetable protein (edible fat/powdered vegetable protein) is 0.1 to 3.

According to the present invention, a meat-like processed food having hardness, elasticity and smoothness (oily feeling) can be produced.

The present invention will be described in detail below. In the present invention, the meat-like processed food contains powdered vegetable protein and edible oil.

The powdery vegetable protein is of plant origin and is not particularly limited as long as it is a protein that can be added to foods. Examples of powdery vegetable proteins include soybeans, broad beans, peas, mung beans, chickpeas, peanuts, rubinas, pigeon peas, nata beans, wild beans, kidney beans, adzuki beans, cowpeas, lentils, locust beans, and oats. , barley, wheat, rye, rice, corn, potato, sweet potato, chia, quinoa, alfalfa, hemp, almond, cashew, walnut, hazelnut, brazil nut, pistachio, pumpkin seed, coconut, grape seed, red kidney bean, black soybean , spinach, asparagus, broccoli, kale, cranberry, pomegranate, rapeseed, sunflower seed, cottonseed, flax, and sesame. Moreover, you may use as powdered plant protein which processed enzymatic decomposition products, thermal decomposition products, etc. of these proteins. In addition, these may be used individually as powdery plant protein, and may be used as powdery plant protein in combination of 2 or more types. The content of protein (that is, vegetable protein) in the powdered vegetable protein is, for example, preferably 60% by mass or more, more preferably 70% by mass or more, and most preferably 80% by mass or more.

Among the above powdery plant proteins, powdery isolated protein or powdery concentrated protein is preferred. As the material, soybeans and peas are preferred, and soybeans are more preferred. In the present invention, it is preferable to use powdered isolated soybean protein.

In the present invention, the term "gel-like" refers to a state in which the plant protein is sufficiently water-retained, has shape-retaining properties, and has a slight elasticity.

A gel-like dough can be produced by mixing powdered vegetable protein and water at a mass ratio of 1:3 to 1:13. The temperature of the water used is preferably 0-20°C.

A silent cutter, a food processor, a cutter mixer, a mixer, or the like can be used to mix the powdered vegetable protein and water.

Edible fats and oils include vegetable fats and oils, animal fats and oils, synthetic fats and oils, processed fats and the like. One of these may be used alone, or two or more of them may be used in combination as a blended oil.

Vegetable oils include soybean oil, rapeseed oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, cottonseed oil, grape seed oil, macadamia nuts oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, olive oil, rice bran oil, wheat germ oil, coconut oil, cacao butter, palm oil, palm kernel oil and algae oil. mentioned.

Animal fats and oils include fish oil (fat derived from tuna, mackerel, sardine, bonito, herring, etc.), lard, beef tallow, milk fat, mutton fat, and the like.

Synthetic fats and oils include medium-chain fatty acid oils and the like.

The processed fats and oils may be fats and oils obtained by subjecting the above fats and oils to desired treatments. Such treatments include fractionation (for example, fractionation of low-melting-point portion of milk fat, fractionation of palm superolein, etc.), curing, transesterification, and the like. Fats and oils may be subjected to one or more treatments.

In the present invention, the solid fat content of the fat is adjusted to 10 to 90% by mass in the step of adding edible fat to the gel-like dough. It is preferable to adjust the solid fat content to 12 to 70% by mass in order to obtain a texture similar to meat-like processed products. The fats and oils for adjusting the solid fat content are not particularly limited, and the above fats and oils are appropriately used. Among them, from the viewpoint that the effects of the present invention are likely to be exhibited, palm oils and fats (palm oil, palm fractionated soft oil, palm fractionated medium melting point oil, or their transesterified fats and oils, hardened fats and oils), laurin fats and oils (palm kernel oil, Coconut oil, or their transesterified oils and fats, hardened oils and fats), transesterified oils and fats of palm-based oils and laurin-based oils, liquid oils (rapeseed oil, soybean oil, corn oil), flavor oils, flavor oils, etc. are preferably used. , they can be mixed, adjusted to a temperature at which the solid fat content is 10-90%, and added.

In the present invention, it is preferable to knead and quench the mixed fats and oils and use them as plastic fat compositions such as shortening and margarine from the viewpoint of easily obtaining effects for the problems.

In the present invention, it is preferable that the temperature of the oil and fat is 5 to 30° C. during production.
When the fat temperature is within this range, the solid fat content can be adjusted to the optimum range, and the meat-like processed food has good hardness, elasticity and smoothness.

In the present invention, the final dough temperature during production is preferably 0°C to 30.0°C, more preferably 8.0°C to 30.0°C, more preferably 16.0°C to 30.0°C, and 20.0°C. ~25.0°C is more preferred.

In the present invention, the ratio of gel dough to edible oil ((powder vegetable protein + water) / edible oil) is preferably 1.8 to 50.0, more preferably 2.5 to 10.0. It is more preferable to have

In the present invention, the ratio of edible fat and powdered vegetable protein (edible fat/powdered vegetable protein) is preferably 0.1 to 3.0, more preferably 0.5 to 1.9. is more preferred.

In the present invention, the ratio of water to powdered vegetable protein (water/powderized vegetable protein) is preferably 1.0 to 13.0, more preferably 3.5 to 6.0. .

The amount of edible oil used in meat-like processed foods is preferably 2 to 35% by mass, more preferably 6 to 28% by mass.

The amount of powdered soybean protein used in meat-like processed foods is preferably 5 to 25% by mass, more preferably 11 to 17% by mass.

(other ingredients)
The meat-like processed food of the present invention may optionally contain salt, sugars, emulsifiers, dairy products, egg materials, flavoring materials, thickening and stabilizing agents, proteins other than the above, enzymes, alcohols, flavors, coloring agents, Spices and the like can be blended. These may be used individually by 1 type, and may be used in combination of 2 or more type.

Salts include purified salts and the like. The content of salt is preferably 0.1 to 3% by mass.

Sugars include, for example, sugar (superfine sugar, granulated sugar, brown sugar, brown sugar, beet sugar, etc.), isomerized sugar, liquid sugar, starch, modified starch, dextrin (starch decomposition product), starch saccharification product, sugar Alcohol, lactose and the like are exemplified. Examples of the sugar alcohols include monosaccharide alcohols (sorbitol, erythritol, xylitol, mannitol, galactitol, etc.), disaccharide alcohols (maltitol, isomaltitol, lactitol), trisaccharide alcohols (maltotriitol, isomaltotriitol, panitol, etc.), tetrasaccharide alcohols (maltotetritol, etc.), and the like.

The emulsifier is not particularly limited as long as it can be added to ordinary foods, and examples thereof include glycerin fatty acid esters, sucrose fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, and lecithin.

Dairy products include whole milk powder, skimmed milk powder, buttermilk powder, whey powder, protein-concentrated whey powder, sodium caseinate, potassium caseinate, concentrated milk, concentrated skim milk, sugar-free condensed milk, sugar-free condensed skim milk, sweetened condensed milk, sweetened Skim condensed milk, cream powder, sweetened milk powder, modified milk powder, milk, fresh cream, cheese (natural cheese, processed cheese, etc.), butter, fermented butter, fermented milk and the like.

Examples of taste-imparting materials include various seasonings, various fermented products, and various extracts (mushroom extract, kelp extract, yeast extract, etc.).

The taste-imparting material may be mixed in the step A or mixed with the gel-like dough prepared in the step A as long as it does not inhibit the production of the gel-like dough.

Thickening stabilizers include, for example, agar, sodium alginate, PGA (propylene glycol alginate), carrageenan, xanthan gum, guar gum, glucomannan, gellan gum, soybean polysaccharides, inulin, tara gum, locust bean gum, curdlan, and gum arabic. , tamarind seed gum, welan gum, pectin, crystalline cellulose, cellulose ether, gelatin and the like. Examples of the cellulose ether include methylcellulose, carboxymethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose and the like.

Enzymes include transglutaminase, protease, cellulase, hemicellulase, xylanase, amylase, peptidase, peptinase, lipase, phospholipase, glucose oxidase and the like.

Alcohols include, for example, ethanol and glycerin.

Spices include black pepper, white pepper, red pepper, turmeric, cardamom, cinnamon, cloves, cumin, coriander, saffron, nutmeg, mace, fennel, oregano, basil, sage, thyme, marjoram, rosemary, and laurel. be done. The blending amount of spices is preferably 0.1 to 5.0% by mass.

<Method for producing meat-like processed food>
The meat-like processed food of the present invention contains a gel-like dough (aqueous phase) consisting of vegetable protein and water and edible fats and oils (oil phase), and can be produced by any known method for producing a meat-like processed food. can be done.

The aqueous phase and the oil phase are obtained by appropriately mixing and stirring the components constituting each phase using a stirrer or the like.

The emulsion is obtained by any method capable of producing an emulsion from an aqueous phase and an oil phase. Examples of such a method include a method of adding an oil phase to a gelled water phase and stirring the mixture.
When using an emulsifier, the emulsifier can be added to the aqueous phase and/or the oil phase at any timing depending on its properties.

In producing the emulsion, the ratio (mass ratio) of the aqueous phase to the oil phase is preferably from 98:2 to 60:40.

The mixture of the water phase and the oil phase is packed into a mold.
Here, the mold may be of any type, but examples include sausage casings, meat loaf, pound cake, and the like, which are rectangular and round. Among them, a square type can be preferably used.

The meat-like processed food packed in a mold is heated at 80-130° C. for 40-60 minutes.
As heating, baking, steaming, boiling, etc. can be performed.

<Properties of meat-like processed foods>
The meat-like processed food of the present invention has good hardness, elasticity and good smoothness. The hardness, elasticity and smoothness of the meat-like processed food are evaluated by the methods shown in Examples.

<Uses of meat-like processed foods>
The meat-like processed food of the present invention can be eaten as a substitute for ham, bacon, fish sausage, livestock sausage, meatloaf, kese, meatballs, and the like.

EXAMPLES The present invention will be described in more detail below with reference to Examples, but the present invention is not limited to these Examples. In addition, the compounding quantity shown in Table 1 shows mass %.

The raw materials shown in Table 1 are as follows.
Powdered vegetable protein: Powdered isolated soy protein (manufactured by Nisshin OilliO Group Co., Ltd.)
Plastic oil composition (manufactured by Miyoshi Oil Co., Ltd.)
coconut oil rapeseed oil hydrogenated oil salt spice

<Manufacturing of meat-like processed food (keze substitute)>
(1) Powdered vegetable protein and water are thoroughly stirred in a food processor according to the blending amounts shown in Table 1 until the whole is gelled.
(2) Add salt and spices and mix evenly.
(3) To the gelled dough (dough temperature 20° C.) of (2), fats and oils adjusted to the temperature shown in Table 1 are added and stirred until uniform.
(4) While removing the air from the dough, stuff it into a square shape and bake it in an oven at 120°C for 50 minutes.
(5) Remove the heat, cool and store at 5°C to obtain a Kase substitute as a meat-like processed food.

[Method for measuring solid fat content (SFC)]
The solid fat content (SFC) of edible fats and oils is based on "2.2.9-2013 solid fat content (NMR method)" of the standard fat analysis test method (Japan Oil Chemistry Society), Table 1 Measurements were taken at the indicated temperatures.
The results are shown in the section "solid fat content at input temperature" in the table.

<Evaluation of meat-like processed foods>
The meat-like processed foods (keze substitutes) baked according to the formulations of Examples 1 to 10 and Comparative Examples 1 to 7 were left overnight at 5 ° C., then eaten and the hardness, elasticity, and smoothness were evaluated as follows. was evaluated according to the criteria of
Sensory evaluation was not performed for Comparative Example 4 because it became clay-like in step (A).
The evaluation panel that conducted the following evaluations conducted five taste (sweet, sour, salty, bitter, umami) discrimination tests, taste concentration difference discrimination tests, food taste discrimination tests, and reference olfactory tests. Eight males and 12 females in their 20s to 40s who were judged to be suitable in each test were selected.

In carrying out the evaluation, the panel as a whole discussed and adjusted the characteristics of each evaluation item so that each panel could have a common understanding. In addition, in order to eliminate the bias of the panel in the sensory evaluation and to improve the accuracy of the evaluation, the test plot numbers and contents of the samples were presented randomly without informing the panel.

<Hardness>
◎: 16 to 20 out of 20 people answered that they had firm hardness ○: 11 to 15 out of 20 people answered that they had firm firmness △: 6 to 10 out of 20 people answered that it had a firm hardness ×: 5 or less of the 20 people answered that it had a firm hardness

<Elasticity>
◎: 16 to 20 out of 20 people answered that they have firm elasticity ○: 11 to 15 out of 20 people answered that they have firm elasticity △: 6 to 10 out of 20 people answered that they have firm elasticity ×: Out of 20 people, less than 5 people answered that they had good elasticity.

<Smoothness>
◎: 16 to 20 out of 20 people answered that it was smooth without roughness ○: 11 to 15 out of 20 people answered that it was smooth without roughness △: 6 to 10 out of 20 people ×: 5 or less of 20 people answered that it was smooth without roughness

From the results in Table 1,
Examples in which a gel-like dough was prepared and the solid fat content was set to 10 to 90 cleared all the problems in terms of hardness, elasticity and smoothness.
On the other hand, Comparative Examples 1, 2, 6, and 7, in which the solid fat content at the input temperature is outside the range of 10 to 90, did not satisfy the problem in any of hardness, elasticity, and smoothness. rice field. Moreover, in Comparative Examples 3 and 4, the texture was not gel-like when the powdery vegetable protein and water were mixed, and in Comparative Example 5, no fat or oil was added, so the problem could not be met.

Claims (4)

Method A for producing meat-like processed food, including the following steps A to C: Step B: Mixing powdered vegetable protein and water to produce a gel-like dough B: The dough of A has a solid fat content of 10 to Step C of adding edible oil adjusted to 90% by mass: Step of heating the dough of B The production method according to claim 1, wherein the powdered vegetable protein is powdered soybean protein. The production method according to any one of claims 1 and 2, comprising a step of setting the ratio of the gel-like dough to the edible oil (gel-like dough/edible oil) from 1.8 to 50.0. The production method according to any one of claims 1 to 3, wherein the ratio of edible fat and powdered vegetable protein (edible fat/powdered vegetable protein) is 0.1 to 3.