JP2024046026A - Texture improver for minced meat processed foods or meat substitute foods - Google Patents

Abstract

[Problem] To provide a texture improver that can be used in the production of both processed minced meat foods and meat substitute foods, has good workability, inhibits the outflow of oils and fats and water when producing processed minced meat foods, etc., and has a juicy texture. [Solution] The present invention provides a texture improver for processed minced meat foods or meat substitute foods that contains a denatured lipid protein complex and a method for producing the same, processed minced meat foods or meat substitute foods that contain the texture improver, and a method for improving the texture of processed minced meat foods or meat substitute foods that contain the texture improver. [Selected Figures] None

Description

The present invention relates to a texture improver used in producing ground meat processed foods or livestock meat substitute foods.

Generally, when meat such as beef, pork, or chicken is subjected to heat treatments such as baking or frying, the oil and moisture in the meat leak out due to the heating, resulting in a lack of juicy texture and rich flavor. It is known that proteins undergo heat denaturation, causing problems such as a hard or dry texture, especially in foods using ground meat (hereinafter referred to as ``ground meat processed foods''). ) is known to occur more markedly.
On the other hand, from health-conscious, ethical, and religious viewpoints, animal raw materials such as meat and animal fats and oils are partially or completely replaced with vegetable protein materials and their processed products (e.g. tofu, etc.). Although the number of meat substitute foods manufactured using traditional methods is increasing, it is known that the above-mentioned problems occur significantly in these meat substitute foods.
For this reason, it has long been reported that heating ground meat processed foods and meat substitute foods (hereinafter collectively referred to as "ground meat processed foods, etc.") causes a decrease in taste and texture, and specifically, a decrease in juicy texture. Methods to suppress or improve the decline have been studied.

For example, methods have been reported in which an emulsion is added to compensate for the loss of oil and water that occurs during heating (for example, Patent Documents 1 to 3).
In addition, methods have been reported in which an emulsifier or gelling agent is added to reduce the amount of oil and water that flows out when heated (for example, Patent Documents 4 to 6).
Furthermore, methods have been reported for imparting a juicy texture to processed minced meat foods and the like by adding enzymes (for example, Patent Documents 7 to 9).
Furthermore, methods have been reported for imparting a juicy texture to processed minced meat foods and the like by adding various salts (for example, Patent Documents 10 to 12).
The present applicant has also studied and filed an application for a solid oil-in-water type emulsified fat for processed meat products, which is used in the production of processed minced meat foods and the like (Patent Document 13).

JP 2021-069332 A JP 2019-115339 A International Publication No. 2020/004058 JP2019-083826A Japanese Patent Application Publication No. 2002-000231 JP 2016-067338 A International Publication No. WO 2008/156126 International Publication No. 2010/140708 JP 2017-209052 A Japanese Patent Application Publication No. 2007-274999 International Publication No. 2020/066844 JP 2004-242674 A Japanese Patent Application Publication No. 2017-051156

The methods that have been considered so far have the following problems.
In the method of adding an emulsion, the dough of ground meat processed foods, etc. tends to become loose, and there is room for improvement in workability when producing ground meat processed foods, etc.
In addition, in the method of adding an emulsifier or gelling agent, if you try to sufficiently suppress the outflow of oils, fats, and water, it becomes necessary to include a large amount of emulsifying agent or gelling agent, which tends to impair flavor development and reduce the amount of oil that can be obtained. In some cases, ground meat processed foods had a chewy texture.
Furthermore, in the method of adding enzymes, the quality of the resulting ground meat processed food, etc., and the quality of the dough and the workability of the ground meat processed food vary depending on the processing temperature and time.
Furthermore, in the method of adding various salts, the harsh taste peculiar to salts may be imparted to ground meat processed foods.
In addition, although the invention of Patent Document 13 can suppress the outflow of oil, fat, and moisture generated during cooking, it is difficult to obtain this effect with livestock meat substitute foods.

Therefore, an object of the present invention is to provide a texture improving agent that can achieve the following (1) and (2).
(1) It can be used in the production of both ground meat processed foods and livestock meat substitute foods, and has good workability.
(2) The outflow of oil, fat and water during the production of ground meat processed foods, etc. is suppressed, and the food has a juicy texture.

Through intensive research by the present inventors, it was discovered that the above problems can be solved by adding a denatured lipid-protein complex to the dough of a minced meat processed food or the like when producing the food.

The present invention includes the following contents.
The present invention is a texture improving agent for processed ground meat foods or meat substitute foods, which contains a modified lipid protein complex.
The present invention also provides a step of homogenizing an aqueous solution containing lipids and proteins, followed by a step of slowly freezing the homogenized aqueous solution, or heating the homogenized aqueous solution for 1 to 20 seconds at a heating temperature of 120 to 150°C. This is a method for producing the above-mentioned food texture improver, which includes any one or more of the following steps.
Furthermore, the present invention is a ground meat processed food or a meat substitute food containing the above-mentioned texture improving agent.
It is also a method for improving the texture of a ground meat processed food or a meat substitute food, which comprises incorporating a texture improver.

According to the present invention, it is possible to provide a food texture improver that can achieve the following (1) and (2).
(1) It can be used in the production of both ground meat processed foods and livestock meat substitute foods, and has good workability.
(2) The outflow of oil, fat, and water during the production of ground meat processed foods, etc. is suppressed, and the food has a juicy texture.

Hereinafter, the texture improving agent for ground meat processed foods or livestock meat substitute foods of the present invention (hereinafter referred to as the texture improving agent for ground meat processed foods, etc. of the present invention) will be described in detail based on preferred embodiments.
Note that the lipid-protein complex in the present invention refers to one containing a protein and a lipid and having a higher-order structure formed by strong affinity between the protein and the lipid. Lipid-protein complexes of the present invention do not include those that simply contain protein and lipid.
In addition, the freeze-denatured lipid-protein complex in the present invention means one obtained by freezing a lipid-protein complex, and is preferably one that has been subjected to the slow freezing treatment described below. The term "lipid-protein complex" refers to one obtained by heating a lipid-protein complex, preferably one heated to a liquid temperature of 120° C. or higher, as described later.

Hereinafter, after describing the lipids and proteins that are constituent components of the lipid-protein complex of the present invention (hereinafter sometimes simply referred to as "complex") and the method for producing the lipid-protein complex, the ground meat processed food of the present invention will be described. A freeze-denatured lipid-protein complex and a heat-denatured lipid-protein complex preferably contained in the food texture improving agent will be described.

[About lipids]
The lipid constituting the complex is not particularly limited, and any lipid can be used. Specific examples of lipids include triglycerides, diglycerides, monoglycerides, phospholipids, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, and polyglycerin fatty acid esters.
Since the effects of the present invention become more pronounced, it is preferable to use, as the lipid, one or more selected from the group consisting of monoglycerides, phospholipids, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, and polyglycerin fatty acid esters, and the use of phospholipids is particularly preferable from the standpoint of both flavor and functionality.
That is, it is particularly preferred that the lipids used in the present invention are partially or entirely phospholipids.

The content of phospholipids in the above lipids is such that the mass ratio of phospholipids to lipids other than phospholipids is preferably in the range of 30:70 to 100:0, and in the range of 60:40 to 100:0. is more preferable, and the range of 80:20 to 100:0 is most preferable. In the present invention, one type of the above-mentioned lipids may be used alone or two or more types may be used in combination depending on the purpose.
In addition, when using phospholipids in the form of lecithin, the mass ratio of phospholipids and other lipids contained in lecithin is in the range of 30:70 to 100:0 (former:latter). Lecithin can be used, preferably 60:40 to 100:0 lecithin, more preferably 80:20 to 100:0 lecithin.

In the present invention, the origin of the above-mentioned phospholipids is not particularly limited, and includes vegetable phospholipids derived from plants such as soybean-derived phospholipids, sunflower-derived phospholipids, safflower-derived phospholipids, and rapeseed-derived phospholipids, and egg yolk-derived phospholipids. Animal phospholipids derived from animals such as phospholipids, phospholipids derived from fish eggs and phospholipids derived from milk, and microbial phospholipids derived from microorganisms can be used. It is also possible to use extracts, purified products, enzyme-treated products, etc. of these.
Specific phospholipids include phosphatidic acid, phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, sphingomyelin, etc., and one type of these may be used alone, or two or more types may be used in combination. Good too.
Although any phospholipid can be used in the present invention, soybean-derived, sunflower-derived, It is preferable to use vegetable phospholipids derived from plants such as safflower, rapeseed, etc., or microbial phospholipids derived from microorganisms, and it is more preferable to use soybean-derived phospholipids and/or sunflower-derived phospholipids.

[About protein]
The protein constituting the above complex is not particularly limited, and any protein can be used. Specific examples of proteins include animal proteins, microbial proteins, vegetable proteins, and the like. Examples of animal proteins include milk proteins such as whey protein and casein protein; and egg proteins such as low-density lipoprotein, high-density lipoprotein, phosvitin, livetin, phosphoglycoprotein, ovalbumin, conalbumin, and ovomucoid. Can be mentioned. Examples of vegetable proteins include wheat proteins such as gliadin, glutenin, prolamin, and glutelin; legume proteins such as soybean protein, pea protein, broad bean protein, mung bean protein, chickpea protein, and lentil protein; and other cereals such as rice protein. Examples include proteins. These proteins may be used singly or in combination of two or more, depending on the purpose.

In the present invention, it is preferable to select legume protein because it can be used as a texture improver for minced meat processed foods and the like, which can provide a high quality improving effect with the addition of a small amount, and because it has a high ability to form a complex with lipids.
As the legume protein, it is preferable to use one or more types selected from the group consisting of soybean protein, pea protein, fava bean protein, mung bean protein, chickpea protein and lentil protein, in terms of obtaining a higher effect and of facilitating the production method described below due to high water solubility, and it is more preferable to use one or more types of soybean protein, pea protein and fava bean protein.

The mass ratio of protein to lipid in the complex included in the present invention is preferably 10 to 250 parts by mass of lipid per 100 parts by mass of protein, more preferably 20 to 130 parts by mass, even more preferably 80 to 130 parts by mass, and most preferably 100 to 130 parts by mass. By setting the mass ratio of lipid to 100 parts by mass of protein in the above-mentioned range, the workability when obtaining minced meat processed foods and the like is easily improved, and the juicy texture of the obtained minced meat processed foods and the like is also easily improved. In addition, since the viscosity of the aqueous solution containing protein and lipid does not increase when the complex is produced, the aqueous solution is less likely to become gel-like, which is preferable as a result, making it easier to produce the complex.

[About other components other than lipids and proteins]
In the lipid-protein complex of the present invention, other components other than the above-mentioned lipids and proteins can be used in the production of the complex, if necessary, within a range that does not impede the effects of the present invention. Other ingredients include alcohols, gelling agents and stabilizers, emulsifiers, sequestering agents, sugars and sweeteners, sugar alcohols, starches, inorganic salts, organic acid salts, enzymes, spices, spice extracts, Herbs, dextrins such as linear dextrin, branched dextone, and cyclic dextone, various other food materials, anti-caking agents such as fine silicon dioxide, magnesium carbonate, disodium phosphate, and magnesium oxide, vitamins, brighteners, and adhesives. Examples include flavor components such as fragrances, bittering agents, and seasonings, coloring agents, preservatives, antioxidants, pH adjusters, organic acids, alkali agents such as ammonium carbonate, and reinforcing agents.

[About the production method of lipid protein complex]
A method for producing a lipid-protein complex will be described.
The lipid-protein complex in the present invention can be prepared by, for example, adding a protein, a food material containing protein, a lipid or a food material containing lipid to water, and further adding the above-mentioned other components to water as necessary. It can be obtained by preparing an aqueous solution containing the lipid and the lipid, and homogenizing the prepared aqueous solution. In this case, the resulting aqueous solution will contain a lipid-protein complex.
At this time, the amount of protein and/or protein-containing food material used, and the amount of lipid and/or lipid-containing food material used, should be adjusted so that the ratio of lipid to protein in the resulting lipid-protein complex is within the above-mentioned range. It is preferable to set it appropriately so that
In addition, when a food material containing protein is used as the above-mentioned protein, and when a food material containing lipid is used as the lipid, the lipid content and protein content in the complex will vary depending on the respective food. It shall be calculated using the pure protein content and pure lipid content contained in the material.

The protein content in the aqueous solution containing the above protein and lipid is preferably 1 to 25 mass%, more preferably 5 to 25 mass%, and even more preferably 5 to 20 mass%, and the lipid content is preferably 1 to 25 mass%, more preferably 5 to 25 mass%, and even more preferably 5 to 20 mass%.
By setting the protein and lipid contents in the aqueous solution containing the above-mentioned protein and lipid to fall within the above-mentioned ranges, lumps can be eliminated and dispersed by mixing and stirring, and sufficient homogenization can be achieved, which is preferable because it allows the efficient production of lipid-protein complexes.
As described above, when producing a lipid-protein complex, other components besides protein and lipid can be contained in the aqueous solution. However, from the viewpoint of highly efficient complexation of protein and lipid, it is preferable not to contain other components.

In producing lipid-protein complexes, it is preferred to heat sterilize the aqueous solution containing the protein and lipid before or after homogenization. If heat sterilization is performed after homogenization, it can be homogenized again after heat sterilization.
Examples of the apparatus used for the homogenization include a kettle-type cheese emulsification kettle, a high-speed shear emulsification kettle such as a Stephan mixer, a high-speed shear mixer such as a commit roll or a mass colloider, a static mixer, an in-line mixer, a homogenizer, a colloid mill, a disper mill, etc. This homogenization treatment may be carried out using a two-stage homogenizer, for example, at a homogenization pressure of 3 to 100 MPa in the first stage and 0 to 5 MPa in the second stage.
The above-mentioned heat sterilization method includes direct heating methods such as injection type, infusion type, and microwave type, and indirect heating methods such as batch type, plate type, tubular type, and scraping type. Heat treatment at 60 to 160 ° C. such as UHT, HTST, and LTLT may be performed.
As described below, when the denatured lipid-protein complex of the present invention is a heat-denatured lipid-protein complex, the heat-denatured lipid-protein complex may be produced by heating accompanying the sterilization.

[About freeze-denatured lipid protein complex]
A preferable embodiment of the texture improving agent for ground meat processed foods of the present invention contains a freeze-denatured lipid-protein complex obtained by freeze-denaturing the above-mentioned lipid-protein complex. The effects of the present invention cannot be obtained with lipid-protein complexes obtained by methods other than heating or freezing, such as solvent-denatured lipid-protein complexes.
The freeze-denatured lipid-protein complex contained in the texture improver for ground meat processed foods of the present invention may be in any solid form such as powder, granules, or tablets, or in a fluid form such as liquid or paste. However, it should be in the form of powder, liquid, or paste because it is highly miscible with other ingredients and has good miscibility with food when used as a texture improver. is preferred.
In the case of powder, the lipid-protein complex may be frozen and then lyophilized to form a powder, or the lipid-protein complex may be frozen and then thawed to form an aqueous solution containing the freeze-denatured lipid-protein complex. The aqueous solution may be spray-dried to form a powder.
In addition, in the case of preparing a fluid form such as a liquid or paste, the lipid-protein complex can be frozen and then thawed, and the aqueous solution containing the freeze-denatured lipid-protein complex can be used as it is.

[Heat-denatured lipid-protein complexes]
A preferred embodiment of the texture improver for processed minced meat foods and the like of the present invention contains a frozen denatured lipid-protein complex obtained by heat-denaturing the lipid-protein complex described above. The effects of the present invention cannot be obtained with lipid-protein complexes obtained by methods other than heating or freezing, such as solvent-denatured lipid-protein complexes.
The heat-denatured lipid protein complex contained in the texture improver for minced meat processed foods, etc. of the present invention may be in any form, such as a solid form such as powder, granules, or tablets, or a fluid form such as a liquid or paste. However, it is preferable that the complex be in any of the powder, liquid, or paste forms, in view of its high mixability with other ingredients and its good mixability with foods when used as a texture improver as is.
When preparing a powder, the lipid-protein complex may be heated and then freeze-dried to obtain a powder, or an aqueous solution containing the heated lipid-protein complex may be spray-dried to obtain a powder.
When the lipid-protein complex is in the form of a fluid such as a liquid or paste, the aqueous solution containing the heat-denatured lipid-protein complex can be used as it is after heating the lipid-protein complex.

[About the manufacturing method of freeze-denatured lipid protein complex and heat-denatured lipid protein complex]
Hereinafter, methods for producing freeze-denatured lipid-protein complexes and heat-denatured lipid-protein complexes, which are preferred embodiments of the denatured lipid-protein complexes of the present invention, will be described.
First, a method for producing a freeze-denatured lipid protein complex will be described.
The freeze-denatured lipid-protein complex in the present invention can be obtained by subjecting the lipid-protein complex to a freezing process and freeze-denaturing it as described above.
When freezing the lipid-protein complex, rapid freezing or slow freezing may be used, but in the present invention slow freezing is preferably performed.
When the complex is rapidly frozen, freeze denaturation is less likely to occur, making it difficult to obtain the effects of the present invention.
Slow freezing in the present invention means freezing at a slow cooling rate, specifically, the temperature change is less than 2.0°C/h, preferably at a cooling rate of 0.1 to 1.5°C/h. This means that it is frozen. Rapid freezing means freezing treatment at a cooling rate of more than 2.0°C/h.

In the present invention, when freezing the aqueous solution containing the lipid-protein complex, it is preferable that the aqueous solution containing the lipid-protein complex be passed through the maximum ice crystal formation temperature range (-1 to -5°C) for 2 hours or more.
The starting point temperature of the freezing step may be any temperature at which the aqueous solution does not freeze, but is preferably 0°C to 10°C, more preferably 1 to 10°C, and most preferably 3 to 7°C.
Further, the end point temperature of the freezing step may be any temperature at which the aqueous solution freezes, but is preferably -5°C or lower, more preferably -10°C or lower, and most preferably -18°C or lower.
The lower limit of the end point temperature of the freezing process is not particularly limited, but since slow freezing is preferably employed in the present invention, if the set end point temperature is too low, it will take time to produce the freeze-denatured lipid-protein complex, resulting in reduced productivity. The temperature is preferably -40°C or higher, more preferably -30°C or higher, and most preferably -25°C or higher.
Cooling up to the starting point temperature of the freezing process and cooling in the freezing process include, for example, a method of cooling using a tubular type, scraping type, etc. heat exchanger. Another method is to fill an appropriate container and then cool it in a freezer or the like.
Note that the time required for cooling is preferably 30 minutes or more, more preferably 3 hours or more.

Whether or not the lipid-protein complex has been freeze-denatured (that is, whether a freeze-denatured lipid-protein complex has been obtained) can be determined as follows.
First, after homogenization in the production of a lipid-protein complex, a part of it is set aside as not to be frozen, and the rest is subjected to a freezing process.
After the freezing process, the aqueous solution containing the lipid-protein complex was stored at -20°C for 20 hours, then thawed at a rate of 1°C/h, and after the aqueous solution reached a temperature of 25°C, it was left for 10 hours and the aqueous solution was stored at -20°C for 20 hours. When the viscosity at 25°C is measured using a rotational viscometer, if the viscosity is higher than that without freezing, it is preferably 1.5 times or more, more preferably 2 times or more, and even more preferably 3 times. As mentioned above, if the viscosity is most preferably four times or more, it can be considered that freeze denaturation has occurred.
Note that this determination method utilizes the fact that the lipid-protein complex is denatured by freezing and partially forms a gel.

Next, a method for producing a heat-denatured lipid-protein complex will be described.
The heat-denatured lipid-protein complex in the present invention can be obtained by subjecting the lipid-protein complex to a heating step and denaturing it by heat.
The heating step of the lipid protein complex may be performed either before or after the sterilization step, or the sterilization step itself may be employed as the heating step, but in the present invention, the sterilization step itself may be performed. It is preferable to employ this as a heating step.
When the above-mentioned sterilization step is employed as a heating step, excessive heating is not performed, and flavor deterioration is less likely to occur.

Heat sterilization methods used in the above heating process include direct heating methods such as injection type, infusion type, and microwave, and indirect heating methods such as batch type, plate type, tubular type, and scraping type. Yes, heat treatment at 60 to 160°C such as UHT, HTST, or LTLT may be performed, but it is preferable to heat at a heating temperature of 120 to 150°C for 1 to 20 seconds, and heating at 130 to 150°C. It is more preferable to heat at a temperature of 4 to 15 seconds, and even more preferably to heat at a heating temperature of 140 to 150° C. for 7 to 12 seconds.
After heating, it is preferable to appropriately cool the lipid protein complex that has been subjected to the heating process, and the method is arbitrary, and may be any method such as standing cooling, water cooling, ice cooling, etc. Preferably, the cooling is rapid cooling. Note that quenching means cooling at a cooling rate of more than 2.0° C./h.

Whether or not the lipid-protein complex has been heat-denatured (that is, whether a heat-denatured lipid-protein complex has been obtained) can be determined as follows.
First, after homogenization in the production of a lipid-protein complex, a part of it is set aside as not to be heated, and the rest is subjected to a heating process.
After the heating step, the aqueous solution containing the lipid protein complex is cooled at a rate of 2°C/h, and after the aqueous solution reaches a temperature of 25°C, it is left for 10 hours, and the viscosity of the aqueous solution at 25°C is determined by rotational viscosity. When measured using a meter, if the viscosity is higher than that without freezing, it is preferably 1.5 times or more, more preferably 2 times or more, still more preferably 3 times or more, and most preferably 4 times or more. If it becomes viscous, it can be considered that it has been denatured by heat.
Note that this determination method utilizes the fact that the lipid-protein complex is denatured by heating and partially forms a gel.

[Regarding the texture improver for minced meat processed foods etc. of the present invention]
The texture improver for processed minced meat foods and the like of the present invention contains the above-mentioned denatured lipid-protein complex.
The texture improver for minced meat processed foods, etc. of the present invention can be made in a conventional manner into any solid form such as powder, granules, tablets, etc., or into a fluid form such as liquid or paste, but in terms of good mixability with foods, it is preferable for it to be in any of the powder, liquid, and paste forms.
The content of the denatured lipid-protein complex in the texture improver for minced meat processed foods, etc. of the present invention will vary depending on the form of the denatured lipid-protein complex in the present invention and the form of the texture improver for minced meat processed foods, etc. of the present invention. However, when the texture improver for minced meat processed foods, etc. of the present invention is in the form of a solid such as powder, granules, or tablets, the content of the denatured lipid-protein complex in the food quality improver of the present invention is preferably 50 to 100% by mass, more preferably 70 to 100% by mass, and most preferably 85 to 100% by mass, in terms of the solid content of the denatured lipid-protein complex, for the purpose of obtaining the desired effect with the addition of a small amount.

Furthermore, when the texture improver for minced meat processed foods, etc. of the present invention is in a fluid form such as a liquid or paste, the content of the above-mentioned denatured lipid-protein complex in the texture improver for minced meat processed foods, etc. of the present invention is preferably 1 to 30% by mass, more preferably 5 to 20% by mass, in terms of the solid content of the denatured lipid-protein complex, for the purpose of obtaining the desired effect with the addition of a small amount, for ease of use as the viscosity is not too high, and for preventing the formation of precipitation during storage.
In the present invention, the modified lipid-protein complex in various forms can be used as it is as a texture improver for minced meat processed foods, etc. of the present invention, or a mixture of the modified lipid-protein complex and other ingredients described below as necessary can be used as a texture improver for minced meat processed foods, etc. of the present invention.

Examples of such other ingredients include water, alcohols, oils and fats, gelling agents and stabilizers, emulsifiers, sequestering agents, sugars and sweeteners, sugar alcohols, starches, milk and dairy products, egg products, grains, inorganic salts, organic acid salts, enzymes, diglycerides, spices, spice extracts, herbs, dextrins such as linear dextrin, branched dextrin, and cyclic dextrin, various other food ingredients, anti-caking agents such as fine silicon dioxide, magnesium carbonate, disodium phosphate, and magnesium oxide, vitamins, gloss agents, flavorings, bittering agents, seasonings, and other taste components, colorants, preservatives, antioxidants, pH adjusters, organic acids, alkaline agents such as ammonium bicarbonate, and strengthening agents.
The texture improver for minced meat processed foods, etc. of the present invention may contain other ingredients other than the denatured lipid-protein complex within a range that does not inhibit the effects of the present invention, but it is preferable that the amount of other ingredients in the texture improver for minced meat processed foods, etc. of the present invention is 10% by mass or less, more preferably 8% by mass or less, and even more preferably 5% by mass or less, with the lower limit being 0% by mass.

[About the method for producing the texture improver for ground meat processed foods, etc. of the present invention]
The method for producing the texture improver for ground meat processed foods of the present invention preferably includes a step of homogenizing an aqueous solution containing lipids and proteins, and a step of slowly freezing the homogenized aqueous solution, or heating at 120 to 150°C. One or more steps of heating at a temperature of 1 to 20 seconds are performed.
The requirements for preparing an aqueous solution containing lipids and proteins, the requirements for homogenizing the aqueous solution, and the requirements for freezing and heating the homogenized aqueous solution are as described above.
The effect of the texture improving agent for ground meat processed foods, etc. of the present invention may be impaired between the step of homogenizing the aqueous solution containing lipids and proteins and the step of freezing or heating the homogenized aqueous solution. For example, a cooling step, an additional homogenization step, a filtration step, a concentration step by removing moisture, etc., and other steps that may be contained in the texture improver of the ground meat processed food of the present invention. Any one or more of the steps of incorporating components can be taken.

Furthermore, after any one or more of the steps of freezing or heating the homogenized aqueous solution, any step can be taken as long as it does not impair the effect of the texture improving agent for ground meat processed foods, etc. of the present invention. For example, a cooling process, a homogenization process, a filtration process, a concentration process by removing moisture (including powdering, etc., into a solid form), a texture improving agent for ground meat processed foods, etc. of the present invention may contain Any one or more of the steps of incorporating other components can be taken.
In addition, when the homogenized aqueous solution undergoes both freezing and heating steps, it is preferable to go through the heating step before the freezing step.

[About the ground meat processed food or meat substitute food of the present invention]
Processed ground meat foods, etc. can be produced using the texture improving agent for processed ground meat foods, etc. of the present invention. The present invention also provides such ground meat processed foods. The ground meat processed food and the like of the present invention will be described below.
The ground meat processed food in the present invention refers to one obtained by heat-treating ground meat processed food dough containing one or more selected from the group consisting of ground meat such as beef, pork, and chicken, and vegetable protein materials. Specific examples include hamburgers, minced meat cutlets, meatballs, croquettes, gyoza, shumai, steamed buns, sausages, meatballs, meatballs, meatloaf, spring rolls, meat-filled omelets, cabbage rolls, xiao long bao, etc. Preferably, one type selected from the group consisting of minced meat cutlets, meat balls, croquettes, gyoza, shumai, meat buns, sausages, etc.

In addition, the meat substitute food of the present invention is produced by further cooking and processing meat substitute food materials produced to imitate meat in various forms such as block meat, sliced meat, minced meat, formed meat, minced meat, etc., using the vegetable protein material described below. Specific examples include meat used in meat dishes such as grilled meat, steak, hamburger, stews, teriyaki or charcoal grilled dishes, which are partially or completely replaced with the meat substitute food materials.
The minced meat processed food, etc. of the present invention can be obtained, for example, when producing the minced meat processed food, etc. exemplified above, by heating a dough for the minced meat processed food, etc. (hereinafter also referred to simply as "dough for the minced meat processed food, etc. of the present invention") obtained by mixing one or more selected from the minced meat and vegetable protein materials described below with the texture improver for the minced meat processed food, etc. of the present invention.
In a preferred embodiment, the minced meat processed food, etc. of the present invention can be produced by a method including: (1) a dough preparation step in which a dough is prepared for the minced meat processed food, etc. by kneading a raw material containing one or more selected from the minced meat and vegetable protein materials described below and the texture improver for the minced meat processed food, etc. of the present invention described above; and (2) a heating step in which the prepared dough for the minced meat processed food, etc. is heated.

Each step of the method for producing ground meat processed foods, etc. of the present invention will be described below.

-Process (1)-
Step (1) involves kneading the ground meat described below, one or more selected from vegetable protein materials, and the raw material containing the texture improver such as the ground meat processed food of the present invention described above to produce ground meat. This is a dough preparation process for preparing dough for processed foods.
As described above, the ground meat processed food dough of the present invention contains one or more selected from ground meat and vegetable protein materials.
Examples of the meat used in the present invention include beef, pork, chicken, mutton, horse meat, venison, boar meat, goat meat, turkey meat, etc., and the invention can be applied to any part, grade, etc. of these meats without limitation.
Furthermore, the vegetable protein material used in the present invention is one whose protein content has been increased to 40% by mass or more through processing such as purification and separation, and includes, for example, soybean protein, pea protein, and broad bean protein. Examples include legume proteins such as , mung bean protein, chickpea protein, and lentil protein, wheat protein, etc., and preferred examples include soybean protein and chickpea protein.

The contents of the above-mentioned meat and vegetable protein materials in the dough of the minced meat processed food, etc. of the present invention are not particularly limited, but the minced meat processed food of the present invention contains at least one of them.
When producing the minced meat processed food of the present invention, particularly a meat substitute food, using a vegetable protein material, it is preferable to reconstitute the vegetable protein material with water before use in order to obtain a texture that is not dry, and it is preferable to use a combination of vegetable protein material that has been reconstituted with water and that has not been reconstituted with water in order to obtain a texture similar to that of meat.
The minced meat processed food, etc. of the present invention may contain, in addition to the texture improving agent for minced meat processed food, etc. of the present invention and the above-mentioned meat and vegetable protein materials, as appropriate, one or more of the following: emulsifiers, pH adjusters, salts such as salt, phosphates, glutamates, etc., carbohydrates, dietary fiber, amino acids, enzymes such as transglutaminase and protease, spices such as pepper and spice mix, extracts such as beef extract and vegetable extract, herbs such as celery and parsley, various vegetables and fruits, flavorings, colorants, antioxidants, water, etc., within a range that does not inhibit the effects of the present invention.

The content of the texture improving agent for ground meat processed food, etc. of the present invention in the dough for ground meat processed food, etc. of the present invention varies depending on the desired workability and texture, but from the viewpoint of obtaining good workability and juicy feeling, the content is 0. It is preferably .01 to 3% by weight, more preferably 0.03 to 2% by weight, and even more preferably 0.05 to 1% by weight.
By containing the texture improving agent for ground meat processed foods, etc. of the present invention in the dough for ground meat processed foods, etc. of the present invention within the above range, workability when producing ground meat processed foods, etc. is good, and further, when eating. It tends to have a good rich flavor and juicy texture.
The dough of the ground meat processed food of the present invention may be prepared by placing the above-mentioned raw materials in a mixer ball or the like and kneading them. Here, the kneading method is not particularly limited, and any method such as kneading using a spatula, mixer, or extruder may be used.
Note that when kneading with an extruder, pressurization and heating may be performed at the same time, and at this time, the dough may be expanded, such as a ground meat processed food. This heating is not treated as heating in step (2).

-Process (2)-
Step (2) is a heating step of heating the prepared dough for ground meat processed food or the like.
The ground meat processed food etc. of the present invention is produced by heating the ground meat processed food etc. dough prepared as described above together with other ingredients such as vegetables and eggs as necessary.
The heating method is not particularly limited, and for example, it may be heated by known methods such as baking, frying, boiling, steaming, heating with superheated steam, heating in a microwave oven, etc., and it may be seasoned during or before or after heating.
Conditions such as heating temperature and heating time can be adjusted as appropriate depending on the type of raw materials selected, the formulation of the dough such as ground meat processed food, the heating method, etc., but the heating temperature is usually 50 to 300°C, and the heating time is usually 30 seconds to 3 hours.
In addition, before being subjected to the above-mentioned heating, the dough, such as ground meat processed food, may be shaped or wrapped.
The shape at the time of molding may be any shape such as a plate, an oval shape, a bale shape, or a spherical shape. The molding method is not particularly limited, and may be manually molded or molded. Alternatively, extrusion molding may be used.

[Method for improving the texture of processed minced meat foods and the like according to the present invention]
Next, the method for improving the texture of processed minced meat foods and the like according to the present invention will be described.
The method for improving the texture of processed minced meat foods and the like of the present invention comprises the step of incorporating the texture improver for processed minced meat foods and the like of the present invention into dough for processed minced meat foods and the like during production of the processed minced meat foods and the like.
The method for producing processed minced meat foods and the like and the method and amount of addition of the texture improver for processed minced meat foods and the like of the present invention are as described above.

The content of the present invention will be specifically explained using the following Examples, Comparative Examples, etc., but the present invention is not limited thereto.

<Production of texture improver for minced meat processed foods, etc.>
[Production Example 1]
Six parts by mass of soy protein ("Profam (registered trademark) 974" manufactured by ADM) (protein content 85.0% by mass, lipid content 3.0% by mass, moisture content 6% by mass) was added to 88 parts by mass of water heated to 60°C, and thoroughly dispersed by stirring using a three-one motor.
To this was added 6 parts by mass of powdered soybean lecithin (lipid content 99% by mass, phospholipid content 90% by mass), and thoroughly stirred to thoroughly disperse and emulsify, thereby obtaining a preliminary emulsion.
This preliminary emulsion was homogenized at a pressure of 30 MPa using a valve-type homogenizer (Alfa Laval homogenizer), then sterilized at 139°C for 4 seconds in a VTIS sterilizer (Alfa Laval UHT sterilizer), and then cooled to 5°C.
This was cooled slowly at 0.5°C/h to -20°C over 50 hours for freeze-denaturation, and then freeze-dried to obtain a powdered texture improver A for minced meat processed foods, etc., containing a frozen-denatured lipid-protein complex with a water content of 3% by mass.
The content of the complex in the obtained texture improver A for minced meat processed foods, etc., the content of the complex in the solid content of the texture improver A for minced meat processed foods, etc., and the mass ratio of protein to lipid in the complex are shown in Table 1.

[Production Example 2]
A powdered texture improver B for processed minced meat foods, etc., containing a frozen-denatured lipid protein complex and having a moisture content of 3% by mass was obtained using the same formulation and manufacturing method as in Production Example 1, except that pea protein ("NUTRALYS (registered trademark) S85F" manufactured by Roquette) (protein content 85.0% by mass, lipid content 7.0% by mass, moisture content 4% by mass) was used instead of soy protein.
The content of the complex in the obtained texture improver B for minced meat processed foods, etc., the content of the complex in the solid content of the texture improver B for minced meat processed foods, etc., and the mass ratio of protein to lipid in the complex are shown in Table 1.

[Production Example 3]
A powdered texture improver C for processed minced meat foods, etc. containing a frozen-denatured lipid protein complex with a moisture content of 3% by mass was obtained using the same formulation and manufacturing method as in Production Example 1, except that 6.3 parts by mass of fava bean protein ("Orprotein FP-AC": manufactured by Organo Food Tech Co., Ltd.) (protein content 84.0% by mass, lipid content 5.0% by mass, moisture content 6% by mass) was used instead of 6 parts by mass of soy protein, and the water was changed from 88 parts by mass to 87.7 parts by mass.
The content of the complex in the obtained texture improver C for minced meat processed foods, etc., the content of the complex in the solid content of the texture improver C for minced meat processed foods, etc., and the mass ratio of protein to lipid in the complex are shown in Table 1.

[Manufacture example 4]
Instead of 6 parts by mass of soybean protein, mung bean protein ("Or Protein MP-AC", manufactured by Organo Food Tech Co., Ltd.) (protein content 75.0% by mass, lipid content 6.0% by mass, water content 7% by mass) Contains a freeze-denatured lipid-protein complex with a moisture content of 3% by mass, using the same formulation and manufacturing method as Production Example 1, except that 7 parts by mass (%) was used and 88 parts by mass of water was changed to 87 parts by mass. A powdered food texture improver D for ground meat processed foods was obtained.
The content of the complex in the obtained texture improving agent D for ground meat processed foods, the content of the complex in the solid content of the texture improving agent D for ground meat processed foods, and the content of the complex between protein and lipid in the complex. The mass ratios are listed in [Table 1].

[Manufacture example 5]
Instead of 6 parts by mass of soybean protein, chickpea protein ("Or Protein CP-AC": manufactured by Organo Food Tech Co., Ltd.) (protein content 63.0 mass%, lipid content 22 mass%, water content 7 mass%) ) 8.4 parts by mass was used, and the formulation and manufacturing method were the same as in Production Example 1, except that 88 parts by mass of water was changed to 85.6 parts by mass, and the water content was 3% by mass. A powdered texture improving agent E for ground meat processed foods containing minced meat was obtained.
Regarding the content of the complex in the obtained texture improver E for ground meat processed foods, the content of the complex in the solid content of the quality improver E, and the mass ratio of protein and lipid in the complex [Table 1].

[Production Example 6]
A powdered texture improver F for processed minced meat foods, etc., containing a frozen denatured lipid protein complex with a moisture content of 3% by mass was obtained using the same formulation and manufacturing method as in Production Example 1, except that milk protein concentrate (MPC) ("Promilk 85": manufactured by Ingredia) (protein content 81.0% by mass, lipid content 1.0% by mass, moisture content 5% by mass) was used instead of soy protein.
The content of the complex in the obtained texture improver F for minced meat processed foods, etc., the content of the complex in the solid content of the texture improver F for minced meat processed foods, etc., and the mass ratio of protein to lipid in the complex are shown in Table 1.

[Production Example 7]
A powdered texture improver G for processed minced meat foods, etc., containing a frozen denatured lipid protein complex having a moisture content of 3% by mass was obtained using the same formulation and manufacturing method as in Production Example 1, except that powdered sunflower lecithin (lipid content 100% by mass, phospholipid content 90% by mass) was used instead of powdered soybean lecithin.
The content of the complex in the obtained texture improver G for minced meat processed foods, etc., the content of the complex in the solid content of the texture improver G for minced meat processed foods, etc., and the mass ratio of protein to lipid in the complex are shown in Table 1.

[Production example 8]
With the same formulation and manufacturing method as Production Example 1, except that powdered soybean lecithin (lipid content 100% by mass, phospholipid content 90% by mass) was not added and 88 parts by mass of water was changed to 94 parts by mass. A powdered food texture improver H for ground meat processed foods, etc., having a water content of 3% by mass was obtained.
The content of the complex in the obtained texture improving agent H for ground meat processed foods, the content of the complex in the solid content of the texture improving agent H for ground meat processed foods, and the content of the complex between protein and lipid in the complex. The mass ratios are listed in [Table 1].

[Production Example 9]
A powdered texture improver I for processed minced meat foods, etc., containing a frozen denatured lipid protein complex having a moisture content of 3% by mass was obtained using the same formulation and manufacturing method as in Production Example 1, except that the amount of soy protein in Production Example 1 was changed from 6 parts by mass to 11 parts by mass and the amount of powdered soy lecithin in Production Example 1 was changed from 6 parts by mass to 1 part by mass.
The content of the complex in the obtained texture improver I for minced meat processed foods, etc., the content of the complex in the solid content of the texture improver I for minced meat processed foods, etc., and the mass ratio of protein to lipid in the complex are shown in Table 1.

[Production Example 10]
A powdered texture improver J for processed minced meat foods, etc., containing a frozen denatured lipid protein complex having a moisture content of 3% by mass was obtained using the same formulation and manufacturing method as in Production Example 1, except that the 6 parts by mass of soy protein in Production Example 1 was changed to 9.6 parts by mass and the 6 parts by mass of powdered soy lecithin was changed to 2.4 parts by mass.
The content of the complex in the obtained texture improver J for minced meat processed foods, etc., the content of the complex in the solid content of the texture improver J for minced meat processed foods, etc., and the mass ratio of protein to lipid in the complex are shown in Table 1.

[Production Example 11]
A powdered texture improver K for processed minced meat foods, etc., containing a frozen denatured lipid protein complex having a moisture content of 3% by mass was obtained using the same formulation and manufacturing method as in Production Example 1, except that the soy protein in Production Example 1 was changed from 6 parts by mass to 8 parts by mass and the powdered soy lecithin in Production Example 1 was changed from 6 parts by mass to 4 parts by mass.
The content of the complex in the obtained texture improver K for minced meat processed foods, etc., the content of the complex in the solid content of the texture improver K for minced meat processed foods, etc., and the mass ratio of protein to lipid in the complex are shown in Table 1.

[Production Example 12]
A powdered texture improver L for minced meat processed foods, etc., containing a frozen denatured lipid protein complex having a moisture content of 3% by mass was obtained using the same formulation and manufacturing method as in Production Example 1, except that the soy protein in Production Example 1 was changed from 6 parts by mass to 4 parts by mass and the powdered soy lecithin in Production Example 1 was changed from 6 parts by mass to 8 parts by mass.
The content of the complex in the obtained texture improver L for minced meat processed foods, etc., the content of the complex in the solid content of the texture improver L for minced meat processed foods, etc., and the mass ratio of protein to lipid in the complex are shown in Table 1.

[Manufacture example 13]
The water content was A powdered texture improver M for ground meat processed foods containing a freeze-denatured lipid-protein complex having a content of 3% by mass was obtained.
The content of the complex in the obtained texture improving agent M for ground meat processed foods, the content of the complex in the solid content of the texture improving agent M for ground meat processed foods, and the content of the complex between protein and lipid in the complex. The mass ratios are listed in [Table 1].

<Viscosity measurement test>
In production examples 1 to 13, when producing lipid protein complexes, after homogenization, divide into those to be frozen and those not to be frozen, and after the freezing process, store at -20 ° C. for 20 hours, then thaw at a rate of 1 ° C. / h, After reaching a temperature of 25°C, the solution was allowed to stand for 10 hours, and the viscosity of this aqueous solution at 25°C was measured using a rotational viscometer.
And, compared to the viscosity of the aqueous solution without freezing, if the viscosity is lower -, if the viscosity is the same to less than 1.5 times higher -, if the viscosity is 1.5 times or more and less than 2 times higher The results are shown in Table 2. The results are shown in Table 2. The results are shown in Table 2.

<Study: Manufacture of hamburgers, which are ground meat processed foods, etc.>
In this study, among the texture improvers for ground meat processed foods manufactured in Production Examples 1 to 13, texture improvers A, B, F, H, and M for ground meat processed foods were selected and used. We manufactured hamburger steaks and evaluated them. The composition of the hamburger steak used in the study is shown in Table 3.

[Production of hamburger steak]
First, the texture improver such as ground meat processed food was thoroughly mixed and dispersed in the lard. Next, the mixed ground meat (beef/pork ratio 7:3), salt, sauteed onion, whole egg, bread crumbs, milk, water, powdered soy protein, and the lard obtained above were put into a mixer bowl and thoroughly mixed using a tabletop mixer to obtain a meat dough.
The meat dough obtained above was molded into 50 g pieces and baked in an oven (set temperature 190° C.) for 10 minutes to obtain a hamburger steak. Here, the sauteed onion (*1) was "Onion Asse 60" manufactured by Kewpie Corporation, and the powdered soy protein (*2) was "Fresh CX Flakes" manufactured by Showa Sangyo Co., Ltd., which had been rehydrated in water and boiled.
As shown in Table 3, the texture improver for each meat dough was replaced with the same amount of lard to produce a hamburger steak similarly, which was used as a comparison product (control).

<Evaluation method>
The workability of the meat dough produced as described above until it was shaped was evaluated based on the following evaluation criteria. In addition, the resulting hamburger steaks were eaten and a sensory evaluation was performed on the juicy texture when compared with a control to evaluate the effects of each processed fat and oil on the food. The sensory evaluation was performed by 12 panelists based on the following evaluation criteria. Prior to the sensory evaluation, the panelists agreed on the sensory level corresponding to each score in advance.

<<Evaluation criteria: Workability of hamburger dough>>
5 points: The fabric has workability equivalent to that of the control.
3 points: The dough is slightly sticky or slightly loose compared to the control, but it is within a range that does not pose a problem.
1 point: Compared to the control, the dough is sticky or loose and has low workability.
0 point: Compared to the control, the dough is strongly sticky and excessively loose, and the workability is low.

<<Evaluation criteria: Juicy texture>>
5 points: Very strong juicy texture compared to the control.
3 points: Strong juicy texture compared to the control.
1 point: Juicy texture is equivalent to the control.
0 points: Less juicy texture compared to the control.
The evaluation results are shown in Table 4. The evaluation results for juicy texture were expressed according to the total points of all panelists as follows: 54-60 points: +++, 44-53 points: ++, 36-43 points: +, 28-35 points: ±, 18-27 points: -, 0-17 points: --. In both the workability of the hamburger dough and the juicy texture, if there is one or more plus-minus signs "±", it can be said that the objective of the present invention is achieved.

Claims (7)

A texture improver for processed minced meat foods or meat substitute foods, containing a modified lipid protein complex. The texture improver according to claim 1, wherein the denatured lipid-protein complex is a frozen denatured lipid-protein complex or a heat denatured lipid-protein complex. 3. The texture improver according to claim 1, wherein the lipid and protein constituting the denatured lipid-protein complex are one or more types selected from the following group:
[Lipids]
The group consisting of triglycerides, diglycerides, monoglycerides, phospholipids, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, and polyglycerol fatty acid esters [proteins]
The group of legume proteins consists of soybean protein, pea protein, fava bean protein, mung bean protein, chickpea protein, and lentil protein. The texture improving agent according to claim 1, wherein the mass ratio of lipid and protein constituting the modified lipid-protein complex is 10 to 250 parts by mass of lipid to 100 parts by mass of protein. After passing through the step of homogenizing the aqueous solution containing lipids and proteins, either a step of slowly freezing the homogenized aqueous solution, or a step of heating the homogenized aqueous solution for 1 to 20 seconds at a heating temperature of 120 to 150 ° C. The method for producing a texture improver according to claim 1, which comprises the above steps. A processed minced meat food or meat substitute food containing the texture improver according to claim 1. A method for improving the texture of a ground meat processed food or a meat substitute food, which comprises containing the texture improving agent according to claim 1.