JP2024080333A - Oil and fat composition for meat-like foods and meat-like foods using the same - Google Patents

Abstract

[Problem] To provide an oil and fat composition for livestock meat-like foods, which gives the livestock meat-like foods a chewy texture, and is excellent in taste, and further in the flavor immediately after being put in the mouth and its persistence, and a livestock meat-like food using the same. [Solution] The oil and fat composition for livestock meat-like foods of the present invention has an SSS content of 2.5 to 7.0 mass% based on the total mass of triglycerides, a SUS to SSU mass ratio of 0.5 to 2.2, an OOO and LLL total content of 10 to 21 mass% based on the total mass of triglycerides, and a mass ratio of the OOO and LLL total content to PPP of 2.0 to 16. [Selected Figure] None

Description

The present invention relates to an oil and fat composition for meat-like foods and meat-like foods using the same.

In recent years, countries around the world have been increasingly interested in developing truly sustainable food production systems in order to achieve the Sustainable Development Goals (SDGs). In this context, meat alternatives and cultured meat have been attracting attention as a solution to issues such as the growing world population and the environmental burden associated with livestock farming. Recently, the market for meat alternatives made from plant-derived ingredients that cater to a variety of lifestyles, such as flexitarians, vegetarians, and vegans, has continued to grow.

Alternative meat is a food product made to replace conventional livestock meat. For example, plant-based meat-like foods that use plant-based ingredients such as soybeans and have a texture similar to that of meat are known.

In meat-like foods such as soy meatballs, the chewiness when eaten is important in terms of texture, as it evokes the texture of meat and increases palatability. In addition, the taste, the flavor felt immediately after putting it in the mouth, and the flavor that lingers thereafter are also important in terms of evoking the taste of meat and increasing palatability. These are influenced by the oil and fat composition that is blended.

However, when fats and oils with a high solid fat content are used to obtain a chewy texture, there is a problem that the taste is reduced. Therefore, there is a demand for an oil and fat composition that satisfies both the texture and taste, as well as the flavor immediately after putting it in the mouth and its persistence.

A technique has been proposed to limit the solid fat content of an oil composition to a specific range in order to improve the handling properties of meat-like foods during cooking and the odor specific to vegetable protein materials (Patent Document 1).

JP 2022-14209 A

The texture and taste when eaten are greatly influenced by the triglyceride composition based on the blending of the oils and fats in the oil and fat composition, and the resulting oil and fat physical properties. However, in Patent Document 1, the triglyceride ratio that affects the oil and fat physical properties, in particular the mass ratio of the di-saturated mono-unsaturated triglyceride POP (1,3-dipalmitoyl-2-oleoylglycerol) to the total content of the tri-unsaturated triglycerides OOO (trioleoylglycerol) and LLL (trilinoleoylglycerol), which are the main components of the liquid oil, is low, and there is room for further improvement in order to satisfy both the texture and taste, as well as the flavor immediately after putting it in the mouth and its persistence.

The present invention was made in consideration of the above circumstances, and aims to provide an oil and fat composition for meat-like foods that gives the meat-like foods a chewy texture, excellent flavor, and a flavor immediately after being put in the mouth that lasts for a long time, and to provide meat-like foods using the same.

Means for Solving the Problems The present inventors conducted intensive research to solve the above problems and discovered that an oil and fat composition having a specific triglyceride composition has a chewy texture, excellent taste, and excellent flavor immediately after being put in the mouth and the flavor lasts for a long time, thereby completing the present invention.
That is, the fat and oil composition for meat-like foods of the present invention has an SSS content of 2.5 to 7.0% by mass based on the total mass of triglycerides,
The mass ratio of SUS to SSU is 0.5 to 2.2;
The total content of OOO and LLL is 10 to 21% by mass based on the total mass of triglycerides, and the mass ratio of the total content of OOO and LLL to PPP is 2.0 to 16.
The present invention is characterized in that:
(Here, SSS represents a triglyceride in which saturated fatty acids having any number of carbon atoms are bound to the 1st, 2nd, and 3rd positions,
SSU refers to a triglyceride in which saturated fatty acids with any carbon number are bound to the 1st and 2nd or 2nd and 3rd positions, and an unsaturated fatty acid with 18 or more carbon atoms is bound to the 3rd or 1st position;
SUS refers to a triglyceride in which saturated fatty acids with any carbon number are bound to the 1st and 3rd positions and an unsaturated fatty acid with 18 or more carbon atoms is bound to the 2nd position;
OOO represents a triglyceride in which oleic acid is bound at the 1st, 2nd, and 3rd positions;
LLL represents a triglyceride in which linoleic acid is bound at the 1st, 2nd, and 3rd positions;
PPP refers to a triglyceride with palmitic acid attached at the 1st, 2nd, and 3rd positions.
The meat-like food of the present invention contains the above-mentioned oil and fat composition for meat-like foods.

The fat and oil composition for meat-like foods of the present invention provides meat-like foods with a chewy texture, excellent flavor, and excellent flavor immediately after being put in the mouth and that lasts for a long time.

Hereinafter, the embodiment of the present invention will be specifically described.
(Oil and fat composition for meat-like foods)
The fat and oil composition for meat-like foods of the present invention has an SSS content of 2.5 to 7.0% by mass based on the total mass of triglycerides. Here, SSS is a trisaturated triglyceride in which saturated fatty acids are bonded to all of the 1st, 2nd, and 3rd positions, and the number of carbon atoms of the saturated fatty acids is arbitrary. When the SSS content is 2.5% by mass or more, the meat-like food has a chewy texture and is excellent in taste and flavor persistence. From this point of view, the SSS content is preferably 2.7% by mass or more, and more preferably 4.0% by mass or more. When the SSS content is 7.0% by mass or less, the taste and flavor immediately after putting it in the mouth are particularly excellent. From this point of view, the SSS content is preferably 6.0% by mass or less, and more preferably 5.4% by mass or less.

The fat and oil composition for meat-like foods of the present invention has a mass ratio of SUS to SSU of 0.5 to 2.2. Here, SSU refers to a triglyceride in which saturated fatty acids with any carbon number are bonded to the 1st and 2nd positions or the 2nd and 3rd positions, and an unsaturated fatty acid with 18 or more carbon atoms is bonded to the 3rd position or the 1st position, and SUS refers to a triglyceride in which saturated fatty acids with any carbon number are bonded to the 1st and 3rd positions, and an unsaturated fatty acid with 18 or more carbon atoms is bonded to the 2nd position. When the amount of SSU is greater than that of SUS, crystals precipitate more quickly and the fat and oil composition is more easily kneaded in a manufacturing machine. When this mass ratio is 2.2 or less, the ratio of SUS is increased and plasticity is improved, so that the meat-like food has a chewy texture, and is excellent in taste, and further in flavor and persistence immediately after being put in the mouth. From this point of view, this mass ratio is more preferably 0.9 or less. If this mass ratio is 0.5 or more, crystal precipitation is appropriately suppressed, the oil composition is not over-kneaded in the manufacturing machine, and the plasticity is improved. As a result, the meat-like food has a chewy texture and is excellent in taste, as well as in the flavor immediately after being put in the mouth and its persistence.

In the fat and oil composition for meat-like foods of the present invention, the total content of OOO and LLL is 10 to 21% by mass based on the total mass of the triglyceride. Here, OOO indicates a triglyceride in which oleic acid is bonded to the 1st, 2nd, and 3rd positions, and LLL indicates a triglyceride in which linoleic acid is bonded to the 1st, 2nd, and 3rd positions. When the total content of OOO and LLL is 10% by mass or more, the taste and the flavor immediately after putting it in the mouth are particularly excellent. From this point of view, the total content of OOO and LLL is preferably 11% by mass or more, more preferably 12% by mass or more, and even more preferably 13% by mass or more. When the total content of OOO and LLL is 21% by mass or less, the meat-like food has a chewy texture and is excellent in taste and flavor persistence. From this point of view, the total content of OOO and LLL is preferably 20% by mass or less, and more preferably 18% by mass or less.

The fat and oil composition for meat-like foods of the present invention has a mass ratio of the total content of OOO and LLL to PPP of 2.0 to 16. When this mass ratio is 2.0 or more, the meat-like food has a chewy texture and is excellent in taste and flavor durability. From this point of view, this mass ratio is preferably 3.3 or more, and more preferably 4.0 or more. When this mass ratio is 16 or less, the food is excellent in taste and flavor immediately after being put in the mouth. From this point of view, this mass ratio is preferably 14 or less, more preferably 11 or less, and more preferably 7.0 or less.

In the fat and oil composition for meat-like foods of the present invention, the content of lauric acid is preferably 10% by mass or less, more preferably 5.0% by mass or less, and even more preferably 3.0% by mass or less, based on the mass of the total constituent fatty acids. If the amount of lauric acid is too high, the effect of the present invention may be impaired.

Trans fatty acids are said to increase the risk of arteriosclerosis and heart disease, and in consideration of the concern over their impact on health, the fat and oil composition for meat-like foods of the present invention preferably has a trans fatty acid content of 5.0% by mass or less, and more preferably 3.0% by mass or less, based on the total mass of the constituent fatty acids of the triglyceride. For this reason, it is preferable not to use partially hydrogenated hardened oils, or to use as little as possible.

In this specification, the fatty acid content can be obtained by gas chromatography ("2.4.2.2-2013 Fatty Acid Composition (FID Temperature Programmed Gas Chromatography)" of the Standard Methods for the Analysis of Fats, Oils and Related Materials (Japan Oil Chemists' Society).

The fat and oil composition for meat-like foods of the present invention preferably has a solid fat content of 5.0 to 35% at 10°C. When the solid fat content at 10°C is 5.0% or more, the meat-like food has a chewy texture, and is excellent in taste and flavor persistence. From this point of view, the solid fat content at 10°C is preferably 8.0% or more, and more preferably 10% or more. When the solid fat content at 10°C is 35% or less, the food has excellent taste and flavor immediately after being put in the mouth. From this point of view, the solid fat content at 10°C is preferably 23% or less, and more preferably 20% or less.
The solid fat content at 10° C. can be measured by the method described in the Examples section below.

The fat and oil composition for meat-like foods of the present invention preferably has a melting point of 9.0 to 30°C. When the melting point is 9.0°C or higher, the meat-like food has a chewy texture and is excellent in taste and flavor persistence. From this point of view, the melting point is preferably 15.0°C or higher, and more preferably 21.0°C or higher. When the melting point is 30°C or lower, the food has excellent taste and flavor immediately after being put in the mouth. From this point of view, the melting point is preferably 28.0°C or lower, more preferably 25.5°C or lower, and even more preferably 24.0°C or lower.
The melting point can be measured by the method described in the Examples section below.

In the fat and oil composition for meat-like foods of the present invention, edible fats and oils are usually used as the fat and oil. Edible fats and oils are compositions that are almost entirely made up of triglycerides in which one molecule of glycerol is ester-bonded to three molecules of fatty acid. Examples of such fats and oils include vegetable fats and oils, animal fats and oils, synthetic fats and oils, and processed fats and oils. These may be used alone or as a blended oil in which two or more types are combined.

Among these, since the fat composition for meat-like foods of the present invention uses vegetable oils and fats as a substitute for meat, it is preferable to use at least one selected from vegetable oils and fats, and processed vegetable oils and fats.

Examples of vegetable oils and fats include palm oil, rapeseed oil, soybean oil, sunflower oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, high oleic acid safflower oil, high oleic acid sunflower oil, cottonseed oil, grape seed oil, macadamia nut 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, cacao butter, coconut oil, palm kernel oil, and algae oil.
Examples of animal fats and oils include lard, beef tallow, milk fat, mutton fat, fish oil, chicken oil, and the like.
Examples of synthetic oils and fats include medium chain fatty acid oils and diacylglycerol.

The processed fats and oils may be fats and oils obtained by subjecting the above fats and oils to a desired treatment. Such treatments include fractionation based on melting point, hardening, transesterification, etc. The fats and oils may be subjected to one or more treatments.
In the fat and oil composition for meat-like foods of the present invention, the overall fat and oil blend preferably consists of the following fat and oil A, fat and oil B, and fat and oil C.

<Oil and fat A>
The fat A is a fat having a total SSS content of 2.0 to 50% by mass based on the total mass of the triglyceride. The SSS is a trisaturated triglyceride in which saturated fatty acids are bonded to all of the 1st, 2nd, and 3rd positions, and the number of carbon atoms in the saturated fatty acid is arbitrary.
In this specification, the triglyceride content can be obtained by the method described in the Examples section below.

The fat A is mainly composed of fatty acids with 16 and 18 carbon atoms, and is rich in saturated fatty acids, especially palmitic acid. As an unsaturated fatty acid, it is rich in oleic acid. It is also characterized by having many triglycerides with two or more saturated fatty acids, and its melting point tends to be around room temperature or higher. As di-saturated/mono-unsaturated triglycerides in which two molecules of saturated fatty acid S and one molecule of unsaturated fatty acid U are bound to one molecule of glycerol, it includes symmetric triglycerides (SUS) in which saturated fatty acid S is bound to the 1st and 3rd positions and unsaturated fatty acid U is bound to the 2nd position, and asymmetric triglycerides (SSU) in which saturated fatty acid S is bound to the 1st and 2nd positions or the 2nd and 3rd positions and unsaturated fatty acid U is bound to the 3rd position or the 1st position. Therefore, fat/oil A is a source of SUS, such as POP (1,3-dipalmitoyl-2-oleoylglycerol), and SSU, such as PPO (1,2-dipalmitoyl-3-oleoylglycerol).
The oil A preferably has an iodine value of 40-65, more preferably 50-60.
The oil/fat A is preferably solid at 20°C.

The content of lauric acid in fat/oil A is preferably 10% by mass or less, more preferably 5.0% by mass or less, and even more preferably 3.0% by mass or less, based on the mass of all constituent fatty acids. If the content of lauric acid is too high, the effect of the present invention may be impaired.

In the fat/oil A, the content of saturated fatty acids having 22 or more carbon atoms is preferably 3.0% by mass or less, more preferably 1.0% by mass or less, and even more preferably 0.5% by mass or less, based on the mass of the total constituent fatty acids. Saturated fatty acids having 22 or more carbon atoms and a high melting point may impair the effects of the present invention.

The fat A is not particularly limited, but examples thereof include palm oil and fats obtained by subjecting palm oil to one or more treatments selected from fractionation based on melting point, hardening, and transesterification. As palm fractionated oils, soft fractions (palm olein, etc.), mid-melting point fractions (PMF, etc.), hard fractions (palm stearin, etc.), etc. can be used. These may be used alone or in combination of two or more. Among these, it is preferable to use a combination of palm oil, palm fractionated soft fraction, transesterified fats of palm fractionated soft fraction, etc.

The fat and oil composition for meat-like foods of the present invention preferably contains fat and oil A at 20 to 85 mass % based on the total mass of fats and oils A, B, and C, more preferably at 25 to 68 mass %, and even more preferably at 40 to 63 mass %.

<Oil and fat B>
The oil/fat B is a liquid oil that is liquid at 20°C.
Oil B is rich in unsaturated fatty acids with 18 carbon atoms, such as oleic acid and linoleic acid, and is mainly composed of triunsaturated triglycerides (UUU) in which unsaturated fatty acids are bound to the 1st, 2nd, and 3rd positions, and diunsaturated monosaturated triglycerides (UUS, USU) in which one molecule of glycerol is bound to two molecules of unsaturated fatty acid U and one molecule of saturated fatty acid.

The total content of UUU and UUS in fat B is preferably 55% by mass or more based on the mass of the entire triglyceride (here, UUU indicates a triglyceride having unsaturated fatty acids with 18 or more carbon atoms bound to the 1st, 2nd, and 3rd positions, and UUS indicates a triglyceride having unsaturated fatty acids with 18 or more carbon atoms bound to the 1st and 2nd or 2nd and 3rd positions, and a saturated fatty acid with any carbon number bound to the 3rd or 1st position).

The fat/oil B preferably has a trisaturated triglyceride (SSS) content of less than 2.0 mass % based on the total mass of the triglycerides (wherein the number of carbon atoms in the saturated fatty acid of the SSS is arbitrary).
Examples of fats and oils B include, but are not limited to, rapeseed oil, soybean oil, sunflower oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, high oleic acid safflower oil, high oleic acid sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, olive oil, rice bran oil, and wheat germ oil.
As the fat or oil B, it is particularly preferable to use rapeseed oil or soybean oil.

The fat and oil composition for meat-like foods of the present invention preferably contains fat and oil B (particularly a liquid oil in which the total content of UUU and UUS is 55% by mass or more based on the total mass of triglycerides) in an amount of 15 to 80% by mass, more preferably 36 to 74% by mass, and even more preferably 52 to 58% by mass, based on the total mass of fats and oils A, B, and C.

<Oil and fat C>
The fat C is a fat other than the fats A and B.
In the fat and oil composition for meat-like foods of the present invention, it is preferable to use a small amount of fat and oil C. Therefore, the blending amount of fat and oil A and fat and oil B is preferably 80 mass % or more, more preferably 90 mass % or more, and most preferably 100 mass %, based on the total mass of fats and oils A, B, and C.
Examples of fats and oils C include fats and oils having a trisaturated triglyceride (SSS) content of more than 50 mass% based on the mass of the total triglycerides (wherein the number of carbon atoms in the saturated fatty acids of the SSS is arbitrary), lauric fats and oils, etc.

Examples of fats and oils with a trisaturated triglyceride (SSS) content of more than 50% by mass include fully hydrogenated hardened oils and partially hydrogenated hardened oils. The use of liquid hardened oils containing unsaturated fatty acids with 22 or more carbon atoms, such as high erucic rapeseed oil, is not recommended, although it is not excluded. The amount of hardened oils with a melting point of 50°C or higher is preferably 10% by mass or less, and more preferably 5.0% by mass or less, based on the total mass of fats and oils A, B, and C.

For example, the content of behenic acid, which is obtained by hardening erucic acid, in the fat and oil composition for meat-like foods is preferably 5.0% by mass or less, more preferably 3.0% by mass or less, and even more preferably 1.0% by mass or less, based on the total mass of the constituent fatty acids of the triglyceride.

Lauric fats and oils are fats and oils in which the content of lauric acid, a saturated fatty acid with 12 carbon atoms, is 30% by mass or more, particularly 40 to 55% by mass, based on the mass of the total constituent fatty acids of the triglyceride. Examples of such lauric fats and oils include palm kernel oil, coconut oil, and fats and oils that have been subjected to one or more treatments selected from fractionation based on melting point, hardening, and transesterification.

The fat and oil composition for meat-like foods of the present invention can be produced by blending the fat and oil components as described above and mixing them uniformly in a conventional manner. The mixing can be carried out by stirring under heating so that each component is uniformly dissolved, and then the mixture can be produced by quenching and kneading using a cooling mixer.

The fat and oil composition for meat-like foods of the present invention may contain other ingredients besides fats and oils as long as the effects of the present invention are not impaired.
As other ingredients, for example, known foods and food additives that are added to foods, beverages, etc. can be added.
Examples of foods include sugars, tea leaves, vegetables, fruits, spices, yeast, yeast extract, salt, starch, thickening polysaccharides, flavored edible oils (green onion oil, chili oil, Sichuan pepper oil, onion oil, garlic oil, ginger oil, mushroom oil, porcini mushroom oil, truffle oil, bamboo shoot oil, wasabi oil, yuzu oil, burnt soy sauce oil, etc.), virgin coconut oil, virgin olive oil, virgin corn oil, smoked oil, etc.
Examples of food additives include emulsifiers, antioxidants, silicones, colorants, flavorings, vitamins, and pH adjusters.

The fat and oil composition for meat-like foods of the present invention is preferably in a form that contains the fat and oil components described above and is substantially free of an aqueous phase, but may also be in a form that contains an aqueous phase, such as a water-in-oil type or an oil-in-water type. "Substantially free of an aqueous phase" means that the water content (including volatile matter) is 0.5% by mass or less.

(Meat-like foods)
The meat-like food of the present invention contains the fat and oil composition for meat-like foods described above.
The meat-like food of the present invention includes an oil and fat composition for meat-like food and a vegetable protein material. The vegetable protein material is a substitute for meat, and has a protein content of preferably 40% by mass or more, more preferably 50% by mass or more, calculated as a dry mass. Specifically, for example, beans such as soybeans, broad beans, peas, mung beans, chickpeas, peanuts, rubinas, pigeon peas, jack beans, vine beans, kidney beans, adzuki beans, cowpeas, lentils, locust beans, red kidney beans, black beans, etc., grains such as wheat, oats, barley, rye, rice, corn, etc., vegetables such as spinach, asparagus, broccoli, kale, cranberries, etc., and potatoes such as potatoes and sweet potatoes, etc., are processed to increase the protein concentration. Among these, it is preferable to use at least one of soybean-derived vegetable protein, pea-derived vegetable protein, and wheat-derived vegetable protein, and it is most preferable to use soybean-derived vegetable protein. As soybean-derived vegetable protein materials, defatted soybeans and processed products using defatted soybeans as a starting material, such as defatted soybean flour, concentrated soybean protein, and isolated soybean protein, are known. These can be used in meat-like foods by processing them into powder, granules, or fibers, or by preparing powdered soybean protein curd.

The vegetable protein material may be in the form of mince, thinly sliced pieces, chunks, etc., and is preferably in the form of mince. For the mince form, a powdered soybean-derived vegetable protein material is preferably used.

When producing the meat-like food of the present invention, the vegetable protein material and the fat and oil composition for meat-like foods are kneaded together to form a dough, i.e., a dough base, which is then molded into a predetermined shape to produce a shaped product. The shaped product is then heat-treated to obtain the meat-like food.

In the meat-like food of the present invention, the blending amount of the fat and oil composition for meat-like foods is preferably 0.5 to 30 mass % based on the total mass of the meat-like food, and more preferably 2.0 to 20 mass %.

The meat-like food of the present invention may contain other ingredients necessary for the intended food, provided that the effects of the present invention are not impaired. Examples of other ingredients include, but are not limited to, water, vegetables, seasonings, grain flours, starches, dietary fiber, thickening polysaccharides, carbohydrates, salts, yeast, yeast extract, spices, colorings, preservatives, and flavorings.

It is preferable that the meat-like food of the present invention is substantially free of animal-based raw materials (meat, meat-derived components, animal fats and oils, milk components, eggs, etc.). The amount of animal-based raw materials is preferably 5.0% by mass or less, more preferably 3.0% by mass or less, even more preferably 1.0% by mass or less, and most preferably 0% by mass.

Examples of meat-like foods include, but are not limited to, processed vegetable protein foods (tsukune-like foods, hamburger steak-like foods, shumai-like foods, gyoza-like foods, Chinese bun-like foods, fillet meat-like foods (grilled meat, stir-fried foods), fried chicken-like foods, bacon-like foods, crab cake-like foods, pasta sauce, keema curry), sausages, tofu hamburger steaks, meatballs, chicken nuggets, ham, tuna flakes, etc.
etc.

The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. The blending amounts shown in Tables 1A and 1B are in mass %.
1. Preparation of oil and fat compositions The oils and fats in the blending ratios shown in Tables 1A and 1B were melted under heating and mixed uniformly, and then rapidly cooled and kneaded in a cooling mixer to obtain the oil and fat compositions of the examples and comparative examples.

The transesterified oil from the soft part of the palm fraction was obtained by transesterifying the soft part of the palm fraction using sodium methylate as a chemical catalyst, and after the transesterification, the oil was washed with water to remove the catalyst, and then decolorized and deodorized. The iodine value of this transesterified oil was 56.

In Tables 1A and 1B, the triglyceride content (mass%) was obtained by gas chromatography ("2.4.2.2-2013 Fatty acid composition (FID temperature-programmed gas chromatography)" and "Recommendation 2-2013 2nd fatty acid composition" of the Standard Methods for Analysis of Fats, Oils and Related Materials (Japan Oil Chemists' Society).
The solid fat content was measured in accordance with “2.2.9-2013 Solid fat content (NMR method)” of the Standard Methods for Analysis of Fats, Oils and Related Materials (Japan Oil Chemists' Society).
The melting point was measured in accordance with “3.2.2.2-2013 Melting Point (Slip Melting Point)” of the Standard Methods for Analysis of Fats, Oils and Related Materials (Japan Oil Chemists' Society).

2. Evaluation [Production of chicken meatball food]
The chicken meatball-like food was prepared according to the following procedure.
1. Rehydrate the powdered soy protein by mixing 12 g of powdered soy protein, 20 g of water, 4 g of soy sauce, and 2 g of ginger.
2. Mix 24g of onion (frozen diced) and 6g of processed starch.
3. Mix 8g breadcrumbs, 0.8g salt, and 0.2g black pepper.
4. Mix 1 and 2 with 3.
5.4 Mix 16 g of the oil and fat compositions of the Examples and Comparative Examples.
6.107 g of soybean curd was added to the mixture in step 5 and kneaded thoroughly until sticky to prepare a dough.
7. The dough was molded into 50 g portions and baked for 15 minutes in a convection oven set at 195° C. After baking, each portion was cut in half and used for testing.

[sensory evaluation]
The chicken meatball-like foods obtained using the oil and fat compositions shown in Tables 1A and 1B were evaluated. The evaluation was carried out by a panel of 10 people through sensory evaluation of the intensities of "texture (chewing resistance),""flavor,""initialflavor," and "last flavor" when eaten. The panel conducted a five-taste (sweetness, sourness, saltiness, bitterness, umami) discrimination test, a taste concentration difference discrimination test, a food taste discrimination test, and a standard olfactory test, and six men and four women in their 20s to 50s who were judged to be suitable for each test were selected. A rating of ○ or higher in each item was deemed to be a pass.

(Evaluation criteria) Texture (chewiness)
⊚+: 9 or more out of 10 people answered that the texture was good.
⊚: Of 10 people, 7 to 8 people answered that the texture was good.
○: Of 10 people, 5 to 6 people answered that the texture was good.
Δ: Of 10 people, 3 to 4 people answered that the texture was good.
×: Two or less out of ten people answered that the texture was good.

(Evaluation Criteria) Taste Excellent+: Nine or more out of ten people answered that they felt the taste was strong.
⊚: Of 10 people, 7 to 8 people answered that they felt the flavor was strong.
○: Of 10 people, 5 to 6 people answered that they felt the flavor was strong.
△: Of 10 people, 3 to 4 people answered that they felt the flavor was strong.
×: Two or less out of ten people answered that they felt the flavor was strong.

(Evaluation Criteria) Top Flavor ⊚+: Nine or more out of ten people responded that they strongly felt the top flavor.
◎: Of 10 people, 7 to 8 people answered that they felt the top flavor strongly.
○: Of 10 people, 5 to 6 people answered that they felt the top flavor strongly.
△: Of 10 people, 3 to 4 people answered that they felt the top flavor was strong.
×: Two or less out of ten people answered that they felt the top flavor was strong.

(Evaluation Criteria) Final Flavor ⊚+: Nine or more out of ten people responded that they felt a strong final flavor.
◎: Of 10 people, 7 to 8 people answered that they felt a strong final flavor.
○: Of 10 people, 5 to 6 people answered that they felt a strong flavor in the finish.
△: Of 10 people, 3 to 4 people answered that they felt a strong lasting flavor.
×: Two or less out of ten people answered that they felt a strong lasting flavor.

The results of the above evaluation are shown in Table 1.

Claims (6)

The SSS content is 2.5 to 7.0% by mass based on the total mass of triglycerides;
The mass ratio of SUS to SSU is 0.5 to 2.2;
The total content of OOO and LLL is 10 to 21% by mass based on the total mass of triglycerides, and the mass ratio of the total content of OOO and LLL to PPP is 2.0 to 16.
The fat and oil composition for meat-like foods is
(Here, SSS represents a triglyceride in which saturated fatty acids having any number of carbon atoms are bound to the 1st, 2nd, and 3rd positions,
SSU refers to a triglyceride in which saturated fatty acids with any carbon number are bound to the 1st and 2nd or 2nd and 3rd positions, and an unsaturated fatty acid with 18 or more carbon atoms is bound to the 3rd or 1st position;
SUS refers to a triglyceride in which saturated fatty acids with any carbon number are bound to the 1st and 3rd positions and an unsaturated fatty acid with 18 or more carbon atoms is bound to the 2nd position;
OOO represents a triglyceride in which oleic acid is bound at the 1st, 2nd, and 3rd positions;
LLL represents a triglyceride in which linoleic acid is bound at the 1st, 2nd, and 3rd positions;
PPP refers to a triglyceride with palmitic acid attached at the 1st, 2nd, and 3rd positions. The fat and oil composition for meat-like foods according to claim 1, which has a solid fat content of 5.0 to 35% at 10°C. The meat food oil and fat composition according to claim 1, which has a melting point of 9.0 to 30°C. The fat composition for meat-like foods according to claim 1, wherein the fat having an SSS content of 2.0 to 50% by mass based on the total mass of triglycerides is blended in an amount of 20 to 85% by mass based on the total mass of the fat in the fat composition for meat-like foods.
(Here, SSS indicates a triglyceride in which saturated fatty acids with any number of carbon atoms are bound to the 1st, 2nd, and 3rd positions.) The oil and fat composition for livestock meat-like foods according to claim 1, wherein a liquid oil having a total content of UUU and UUS of 55% by mass or more based on the total mass of triglycerides is blended in an amount of 15 to 80% by mass based on the total mass of the oils and fats in the oil and fat composition for livestock meat-like foods.
(Here, UUU indicates a triglyceride in which unsaturated fatty acids having 18 or more carbon atoms are bound to the 1st, 2nd, and 3rd positions, and UUS indicates a triglyceride in which unsaturated fatty acids having 18 or more carbon atoms are bound to the 1st and 2nd positions or the 2nd and 3rd positions, and a saturated fatty acid with any number of carbon atoms is bound to the 3rd position or the 1st position.) A meat-like food containing the fat and oil composition for meat-like foods according to any one of claims 1 to 5.