JP2024019368A - Method for producing plant-based raw fish-like food and raw liver-like food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide raw fish-like foods and raw liver-like foods which are mainly made from plant-based materials.

SOLUTION: Ingredients containing powdered vegetable protein of 1-10 wt.%, gellan gum of 0.5-5 wt.%, divalent metal salt as divalent metal of 0.005-0.05 wt.%, dietary fiber of 0.1-3 wt.%, starch of 1-10 wt.%, water of 60-88 wt.% are mixed, 0.1-2.5 pts.wt. of common salt is added thereto, and then 8-28 wt.% of oil and fat are added and mixed to prepare dough. After shaping and heating the dough, the dough is further frozen and thawed. Through this process, it is possible to produce raw fish-like foods (raw salmon-like foods, raw tuna-like foods) and raw liver-like foods that have a preferable fatty flavor.

SELECTED DRAWING: Figure 1

COPYRIGHT: (C)2024,JPO&INPIT

Description

The present invention relates to a method for producing raw fish-like foods and raw liver-like foods using vegetable materials as main raw materials.

The need for plant-based foods is increasing due to concerns about environmental issues, diversification of food consciousness, and health consciousness. Among animal foods including seafood, attempts have been made to provide foods with a moderate oiliness, such as salmon, tuna, and raw liver, using plant-based ingredients.

Patent Document 1 describes a technique for reproducing the texture of raw fish meat or raw liver using an oil-in-water emulsion gel food containing oil droplets with a specific particle size.
According to Patent Document 2, edible fats and oils are added to a mixture containing isolated soy protein, soy milk cream, water-in-oil emulsion, and water, and transglutaminase is added and reacted to produce a mixture that approximates raw fish meat, especially raw tuna meat. A material with a soft texture can be obtained.
Patent Document 3 describes an example of a smoked salmon substitute containing pea protein and microalgae extract.

Patent Document 4 is an application for a method for producing kamaboko-like food using heat-coagulable protein (egg white, soybean), tapioca starch, thickening polysaccharide (carrageenan, psyllium), edible oil, and water without using fish meat. It is.
Patent Document 5 discloses a method for producing a seafood paste-like food product containing powdered vegetable protein, gellan gum, divalent metal salt, and water in the dough.

International publication WO2013/190921 pamphlet Japanese Patent Application Publication No. 2021-52705 Special Publication No. 2020-520635 Japanese Patent Application Publication No. 5-153915 International publication WO2022/070913 pamphlet

An object of the present invention is to provide a vegetable-based raw fish-like food and a raw liver-like food.

The present inventors conducted studies aimed at creating a plant-based food that has a texture that is even closer to the real thing than the conventional techniques disclosed in Patent Documents 1 to 3.
Patent Document 4 describes an example in which 11 to 18% vegetable oil was blended, but the oil is dispersed and kneaded into the dough, resulting in a highly elastic texture, and the oily texture is difficult to perceive. Ta.
The present inventors further conducted extensive studies and focused on the technique of Patent Document 5. Based on the knowledge that if fats and oils are mixed in after salt, emulsification and dispersion in the dough may become insufficient and a good dough may not be obtained, so we intentionally added fats and oils after salt. They discovered that it is possible to prepare dough by adjusting the raw material composition within a specific range, and that by adding freezing and thawing steps after shaping and heating, a suitable and desirable oily texture can be imparted, and the present invention has been completed.

That is, the present invention has 1. A method for producing plant-based foods, including the following steps (1) to (5):
(1) Powdered vegetable protein 1-10% by weight, gellan gum 0.5-5% by weight, divalent metal salt 0.005-0.05% by weight as divalent metal, dietary fiber 0.1-3% by weight, starch 1-10% by weight %, the process of mixing raw materials containing 60-88% water by weight
(2) Adding and mixing 0.1 to 2.5 parts by weight of common salt to the mixture of (1)
(3) Adding 8 to 28% by weight of oil and fat to the mixture in (2) and mixing to prepare dough.
(4) The process of forming and heating the dough in (3)
(5) Freezing and thawing after heating in (4) 2. 2. The manufacturing method according to 1, wherein the plant food is a raw fish-like food and/or a raw liver-like food.

According to the present invention, it is possible to produce vegetable-based raw fish-like foods and raw liver-like foods that have a preferable oily texture.

It is a photograph substituted for a drawing of the raw salmon-like food of Example 7.

The present invention will be explained in detail below.

(Plant food)
The present invention relates to a method for producing a plant-based food, particularly a plant-based food characterized by a moderate oily feel. More specific examples include raw fish-like foods and raw liver-like foods. The appropriate oily feel and oily feeling will be further explained. Before chewing, fats and oils are retained in the tissue, and as a result of chewing during eating, a moderate amount of fats and oils ooze into the mouth, giving a so-called "greasy" feeling.
Note that the term "plant food" in the present invention refers to a food that is mainly made of plant raw materials, and does not contain animal raw materials including seafood. Depending on the product design, some animal raw materials may be included or used in combination, but according to the present invention, a good texture can be achieved without using any of these.

(Raw fish-like food)
In the present invention, a plant food having a texture similar to raw fish meat is referred to as a "raw fish-like food". In particular, it is possible to produce foods such as lean fish with a relatively high fat content, and more specifically foods such as raw salmon, smoked salmon, and raw tuna (fatty tuna, fatty tuna).

(Raw liver-like food)
In the present invention, a plant food having a raw liver-like texture is referred to as a "raw liver-like food".

(Powdered vegetable protein)
As the powdered vegetable protein used in the present invention, commercially available products manufactured from vegetable raw materials such as soybeans, wheat, and peas can be appropriately selected. Powdered soybean protein made from soybeans is particularly preferred. The powdered vegetable protein can be appropriately selected depending on the desired physical properties and flavor and color tone, and commercially available products for general seafood paste products can be suitably used. The amount blended in the dough is 1% by weight or more and 10% by weight or less, more preferably 2 to 8% by weight. If the amount is less than this, the appropriate texture may not be obtained. If the amount is more than this, it may become too hard or too elastic.

(gellan gum)
Gellan gum is a polysaccharide produced by the non-pathogenic microorganism Sphingomonas elodea, and there are two types: deacylated type and native type. In the present invention, native gellan gum is suitable, and commercially available products can be appropriately selected and used. The blending amount is 0.5% to 5% by weight, preferably 0.7 to 4% by weight, more preferably 0.7 to 3% by weight in the dough. If the amount is less than this, it may not be possible to obtain a desirable texture, specifically, appropriate elasticity, suppleness, and crispness. If the amount is more than this, the elasticity may be too strong, making it difficult to prepare the dough, or the dough may have an undesirable rubbery texture.

(Divalent metal)
By containing divalent metals such as calcium and magnesium in the present invention, it is possible to impart a preferable texture, more specifically, appropriate hardness, elasticity, and crispness.
It is blended into the dough as a divalent metal salt. It is desirable to blend the divalent metal in an amount of 0.005% by weight or more and 0.05% by weight or less, preferably 0.01 to 0.04% by weight.
Specific examples of divalent metal salts include calcium salts and magnesium salts, with calcium salts being preferred in terms of flavor. Examples of calcium salts include calcium sulfate, calcium lactate, calcium chloride, and calcium carbonate, more preferably calcium lactate, calcium sulfate, and calcium chloride, and still more preferably calcium lactate. When using calcium lactate (pentahydrate) for food use, it is desirable to mix it in 0.05 to 0.15 parts by weight, more preferably 0.08 to 0.13 parts by weight, per 1 part by weight of gellan gum. If the amount is less than this, the texture may be sticky due to lack of elasticity. On the other hand, if the amount is more than this, the emulsification of the dough may become insufficient. In the present invention, which is characterized by a relatively large amount of oil and fat blended, it is desirable to adjust the amount appropriately while also taking into account the overall balance.

(Dietary fiber)
In the present invention, by incorporating dietary fiber into the dough, it is possible to obtain a good texture, specifically, appropriate chewiness and crispness. Insoluble dietary fibers such as cellulose and oat fiber are preferred, and oat fiber is more preferred. Oat fiber as used in the present invention refers to an insoluble fiber portion obtained by removing water-soluble components such as water-soluble fiber from the so-called bran portion of oats, that is, the outer skin portion.
The blending amount is 0.1% to 3% by weight, preferably 0.2 to 2% by weight, and more preferably 0.3 to 1.5% by weight in the dough. If the amount is less than this, the texture improving effect may be insufficient, and if it is more than this, the texture may become powdery.

(starch)
In the present invention, by blending starch, it becomes easier to obtain appropriate shape retention and hardness. As the starch, for example, one or more types selected from tapioca starch, potato starch, pea starch, wheat starch, corn starch, and/or these processed starches can be used alone or in appropriate combinations.
The amount incorporated in the dough is 1% to 10% by weight, more preferably 1 to 8% by weight, and most preferably 2 to 7% by weight. If the amount is less than this, the above-mentioned effects may not be sufficiently obtained. Moreover, if the amount is more than this, the texture derived from starch becomes too strong, and it may be difficult to obtain a preferable texture.

(water)
In the present invention, in addition to tap water, any water commonly used for food production, such as distilled water or ion-exchanged water, can be used. Although the water temperature is not particularly limited, it is preferably at room temperature or below, since at high temperatures the raw materials may form lumps when mixed. It may be blended as cold water or ice water.
The blending amount can be adjusted as appropriate depending on the type of powdered vegetable protein used, its composition and properties, but it is preferably 60% to 88% by weight, preferably 63 to 85% by weight in the dough. If the amount of water is less than this, the texture will be too hard, and if it is more than this, it may be too soft and a desirable texture may not be obtained.

(salt)
In the present invention, salt is added. As a guideline for the amount to be added, 0.1 to 2.5% by weight in the dough can be exemplified. Note that mixing salt at the same time as the powdered vegetable protein in the blended raw materials may affect the solubility and emulsification of the vegetable protein, so add it after the vegetable protein is evenly dissolved and dispersed. This is desirable.
After uniformly mixing the salt, fats and oils are added and mixed as described below. If the salt addition step is done at the end, the appropriate emulsification state of the dough will be impaired, making it difficult to obtain the desired oily feel.

(Oils and fats)
The type of oil and fat used in the present invention is not particularly limited, and any edible oil or fat such as soybean oil, rapeseed oil, corn oil, palm oil, coconut oil, safflower oil, olive oil, cottonseed oil, sunflower oil, grapeseed oil, sesame oil, etc. Although oils and fats that are liquid at room temperature (20°C) are preferable.
Fats and oils are added and mixed in an amount of 8% by weight or more and 28% by weight or less after addition and mixing of salt. More preferably 10 to 25% by weight, still more preferably 13 to 22% by weight. If the amount is less than this, it may be difficult to obtain an appropriate oily feeling. If the amount is more than this, the shape of the dough may collapse after heating, or the appearance and texture may be impaired due to too much oil removal.
As long as these requirements are met, it is possible to add a portion of the blended oil and fat before adding and mixing the salt.

It is preferable that the oil or fat added after addition and mixing of the salt is not completely emulsified in the dough (incomplete emulsification). This makes it easier to obtain a desirable oily feeling in which oil and fat seep into the mouth in an appropriate amount when chewing during eating.
In order to obtain an incompletely emulsified dough, it is preferable to set a shorter mixing time and weaker stirring and shearing force than usual, and the conditions can be adjusted as appropriate depending on the manufacturing scale and equipment. For example, when preparing a dough with a final weight of about 800 g, it can be done for 1 to 2 minutes using a Kenwood mixer, or at low speed (300 rpm) using a Robocup (silent cutter).

(Other raw materials)
In addition to the above, raw materials such as various seasonings, sugars, fragrances, pigments, and emulsifiers can be used in the present invention as long as they do not impede the effects of the present invention.

(Preparation of dough)
The following can be exemplified as the dough preparation procedure. First, predetermined amounts of powdered vegetable protein, gellan gum, divalent metals, dietary fiber, starch, water, and seasonings other than salt are placed in a mixing container and mixed uniformly. It is desirable to use a device with shearing force for mixing, examples of which include a Robocup, a silent cutter, and a ball cutter. As a guideline, the mixing time can be about 2 to 10 minutes. Add salt and mix for 1 to 10 minutes. Add the oil and fat in several batches, and mix for 1 to 2 minutes after adding the entire amount of fat and oil to obtain the dough.
In addition, "dough" in the present invention refers to a state in which all raw materials including fats and oils are added and mixed, and "in dough" in the explanation of each raw material up to the previous section refers to the ratio to the total amount of all raw materials.

(molding)
The dough is shaped according to the desired shape. It may be done manually or by using a general molding machine. By forming it into a lump, block, or fence shape, heating it, and slicing it as appropriate when eating, you can easily obtain the appearance and texture of raw fish or raw liver.

(heating)
The shaped dough is heated by any means such as steaming or boiling. Retort heating can also be used. Heating conditions can be set appropriately depending on the composition and molding shape, but it is preferably 70°C or higher for 10 minutes or more, preferably 80°C or higher and 100°C or lower for 20 to 100 minutes, and more preferably 90 to 100°C for 20 to 90 minutes. can be exemplified.

(frozen, thawed)
After heating and cooling, it is frozen and thawed before eating. The thawing method is not particularly limited, but natural thawing (running water, refrigeration) is preferable. This causes appropriate demulsification, causing fats and oils to ooze into the mouth during chewing, resulting in a desirable oily feel.

Examples will be described below to explain the present invention in more detail. In addition, "part" and "%" in the text mean a weight basis unless otherwise specified.

(Study 1) Production of raw fish-like food Raw materials other than salt and oil were combined according to the formulation in Table 1, and mixed for 3 minutes using a Robocup (No. 3, 5). Subsequently, salt was added and mixed for 2 minutes. Fats and oils were added and mixed in 3 to 4 portions, and after the entire amount of fats and oils had been added, the mixture was further mixed. Note that the mixing time after the start of addition of fat and oil was 2 minutes in total.
The obtained dough was shaped (approximately 10 cm x 8 cm x 2 cm thick), vacuum defoamed, and then steamed and heated (wrapping steaming) at 90°C for 40 minutes. After being left to cool, it was stored frozen and thawed naturally in a refrigerator before being evaluated.
The following products were used as raw materials in the table.
Powdered soy protein: Fujipro 748 (Fuji Oil)
Gellan gum: Kelcogel LT-100 Kelcogel LT-100 (CP Kelco, native type)
Vegetable oil: rapeseed oil Starch: pea starch (Nippon Starch Chemical)
Dietary fiber: Oat fiber (Rettenmeyer Japan Co., Ltd.)
Seasoning: Fresh Salmon Flavor (IFF Japan Co., Ltd.)
Calcium lactate: Calcium lactate (pentahydrate)

(sensory evaluation)
Sensory evaluation was conducted by five experienced panelists. Based on the texture of raw fish, specifically raw salmon, the texture is evaluated on a 5-point scale from the viewpoints of "moderate elasticity,""moderate fiber texture," and "desirable oily texture."The average score (decimal points are The results are shown in Table 1. A score of 3 or higher was considered a pass.

(Table 1) Fabric composition (unit: parts by weight) and sensory evaluation results

Example 1 had a light texture with a weak oily texture, and Examples 5 and 6 had a slightly oily texture, and although preferences may differ, both were evaluated as having a natural texture as a raw salmon-like food. .
In Comparative Examples 1 and 2, oil-off occurred and both the appearance and texture were inappropriate.

(Comparative example 3)
A dough was prepared, shaped and heated in the same manner as in Example 4. This was left to cool, then sliced and evaluated (no freezing or thawing steps). It was difficult to feel an oily feeling, and the sensory evaluation score was "2".

(Study 2) Example 7: Raw salmon-like food A red dough containing paprika pigment and a white dough without paprika pigment were prepared according to the formulations shown in Table 2. The white dough was formed into a sheet with a thickness of 1 mm, and heated (steamed) at 90°C for 5 minutes.
Form the red fabric (unheated) into a sheet with a thickness of 5 mm, layer the white fabric (after heating) on top of it, and then repeat the layering of red fabric and white fabric (5 layers of red fabric, 4 layers of white fabric). It was shaped, wrapped, and steamed and heated at 90°C for 45 minutes. After cooling, it was frozen and thawed naturally in the refrigerator. This was sliced and served. A vegetable food similar to raw salmon in appearance, flavor and texture was obtained.

(Table 2) Dough formulation of Example 7

(Study 3) Example 8: Raw tuna-like food The seasonings and pigments in Example 4 were replaced with the following (the difference was adjusted with water and the total amount was 100 parts), and raw tuna was prepared using the same procedure as Study 1. Manufactured and evaluated similar foods.
Seasoning: High Iron Yeast (manufactured by Grow company, Inc.) 0.04%
Pigment: Powder Sun Red MR (San-Eigen FFI) 0.12%
A plant-based food similar to raw tuna in both appearance color tone and flavor texture was obtained.

(Study 4) Example 9: Raw liver-like food A raw liver-like food was produced and evaluated in the same manner as in Example 4, with the formulation changed as follows.
Vegetable oil: 1.5 parts replaced with sesame oil Seasoning: Liver Flavor (Takasago Flavor) 0.02 parts Color: Powdered Sunred MR (San-Eigen FFI) 0.13 parts
Powdered Sunblack 4233 (San-Eigen FFI) 0.03 parts A vegetable food similar to raw liver in appearance, color tone, flavor and texture was obtained.

Claims (2)

A method for producing a plant-based food, including the steps (1) to (5) below.
(1) Powdered vegetable protein 1-10% by weight, gellan gum 0.5-5% by weight, divalent metal salt as divalent metal 0.005-0.05% by weight, dietary fiber 0.1-3% by weight, starch 1-10% by weight %, the process of mixing raw materials containing 60-88% water by weight
(2) Adding and mixing 0.1 to 2.5 parts by weight of common salt to the mixture of (1)
(3) Adding 8 to 28% by weight of oil and fat to the mixture in (2) and mixing to prepare dough.
(4) The process of forming and heating the dough in (3)
(5) Freezing and thawing process after heating in (4) The manufacturing method according to claim 1, wherein the plant food is a raw fish-like food and/or a raw liver-like food.