JP5913985B2 - 本物のような肉様外観、感触及びテクスチャーを有する食品組成物 - Google Patents
本物のような肉様外観、感触及びテクスチャーを有する食品組成物 Download PDFInfo
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- JP5913985B2 JP5913985B2 JP2011544412A JP2011544412A JP5913985B2 JP 5913985 B2 JP5913985 B2 JP 5913985B2 JP 2011544412 A JP2011544412 A JP 2011544412A JP 2011544412 A JP2011544412 A JP 2011544412A JP 5913985 B2 JP5913985 B2 JP 5913985B2
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Fodder In General (AREA)
- Feed For Specific Animals (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
[0002]本発明は、概して食品組成物、特に肉様概観、感触及びテクスチャーを有する食品組成物、並びにこのような食品組成物を製造する方法に関する。
[0003]肉様外観を有する幾つかの食品組成物及びこのような食品組成物を製造する幾つかの方法は、当技術分野で知られている。例えば、米国特許第4910025号は、発芽全粒粉粒に由来する人工挽肉類似物及び該類似物を製造する方法について開示している。米国特許第5607710号は、肉類似製品を形成するため、及び生地塊をテクスチャー化するための方法及び装置であって、成分を混合し、断面積を減じた導管を通過させると同時に、生地塊をそこで加熱し、より高い熱強度が導管の壁に隣接する生地塊よりも生地塊の中心に加えられるように加熱が行われる方法及び装置について開示している。米国特許第5676987号は、従来の全脂肪の肉食品の風味及び物理的性質の大部分を有する低脂肪の肉食品について開示している。米国特許第7070827号は、様々な菜食主義者用食品、例えばバーガーのパテ及びソーセージに使用できる植物ベースの肉類似物を製造する方法について開示している。米国特許出願公開第2006/105098号は、約0.8未満の相対的水分活性を有し、脱脂大豆粉、大豆ミール、大豆濃縮物、穀物グルテン(生命維持に必要又はデンプン含有形態)及び卵白粉末、食用の結合化合物及び架橋化合物、並びにグリセロール及びグルコースの保湿剤からなる群から選択されるタンパク質様材料、並びにその製品を含む、テクスチャー化タンパク質様肉類似物を製造する方法について開示している。混合物を、熱い溶融塊に変換し、押し出し、冷却する。米国特許出願公開第2006/141125号は、包装されたペットフードに組み込むためのタンパク質様肉類似物であって、前記肉類似物が、挽肉ベース及び穀物ベースの材料からなるゲル状マトリックス中に分散された、内部テクスチャー化タンパク質様押出材料の粒子からなり、前記押出物及び前記マトリックスの水分含量が異なり、内部がテクスチャー化された前記押出物が繊維状構造を有する、タンパク質様肉類似物について開示している。前記類似物を調製する方法についても開示している。米国特許第5869121号は、柔らかく、弾力のあるテクスチャーを有し、調理肉の外観を模擬する、水分を減じた配合食品について開示している。米国特許第6379738号及び米国特許第6649206号は、本物のような繊維の定義を有する肉エマルジョン製品を製造する方法について開示している。該製品は、タンパク質及び脂肪を含むボディ部分を有し、肉エマルジョン製品に本物のような肉様外観を与える繊維様物質の複数の線状ストランドを有する。
[0010]「動物」という語は、ヒト、トリ、ウシ、イヌ、ウマ、ネコ、ヤギ、オオカミ、ネズミ、サカナ、ヒツジ又はブタの各動物を含む、本発明の食品組成物の消費から恩恵を受けることができるか、又はそれを享受できる任意の動物を意味する。
[0025]一態様において、本発明は、本物のような肉様外観、感触及びテクスチャーを有する食品組成物を提供する。組成物は、機能性タンパク質を約40%〜約90%、少なくとも1種の架橋剤を約0.05%〜約2%及び肉スラリーを約60%〜約10%を含み、前記肉スラリーが、肉及び少なくとも1種の湿潤可塑剤を約20:80〜約80:20、好ましくは約30:70〜約70:30、好ましくは約40:60〜約60:40の肉:湿潤可塑剤の比で含む。本発明は、機能性タンパク質と、架橋剤と、特定量の肉及び湿潤可塑剤を有する肉スラリーとの特定量の混合物を加熱することにより、本物のような肉様外観、感触及びテクスチャーを有する食品組成物になるという発見に基づくものである。更に、食品組成物は、他の同様の食品組成物と比較して非常に口当たりが良い。更に、食品組成物は、腐敗を排除するか、又は最小限に抑え、カビ防止剤等の必要な人工保存料を不要とする水分含量及び水分活性を有する。
[0068]大豆粉680kg及び大豆ミール約260kgを均一になるまで混合した。塩、ビタミン、ミネラル、アミノ酸、カルシウム塩、リン酸塩及び硫黄を含む混合物約60kgをこの混合物に加え、均一になるまで混合し、ベース混合物を製造した。
[0069]機械的に骨抜きした鶏肉550kgを16メッシュ(篩開口部約1.2mm)に粉砕した。グリセリン450kgを、混合物が均一になるまで撹拌しながら粉砕した鶏肉に混合し、スラリーを製造した。
[0070]実施例1のベース混合物820kg及び実施例2の肉スラリー180kgを、混合物が均一になるまで撹拌しながら合わせ、前処理混合物を製造した。
[0071]実施例3の前処理混合物を、押出機を用いて約160℃の温度に加熱し、押し出して、本物のような肉様外観、感触及びテクスチャーを有する食品組成物ピースを製造した。得られた食品組成物ピースの分析から、該ピースは、タンパク質を約51%、脂肪を4%及び水分を12%含み、該ピースは、約0.6のAw及び約11lbs/BU(米ブッシェル当たりのポンド)の密度を有することが示された。
[0072]購入できる標準的なドッグフードキブル(「キブル」)を入手し、表1に示すような様々な量で本発明の食品組成物(「アナログ」)と混合した。組成物を、2ボウル食味試験を用いて食味について試験した。結果を表1に示す。
[0074]上記アナログ及びキブル組成物を、アナログ及びキブルを視覚的に観察することにより外観について比較した。アナログは、本物のような肉片のように見えた。キブルは、穀物製品のように見え、本物のような肉片のようには見えなかった。
[0075]購入できる標準的なドッグフードソフト組成物(「ソフトピース」)、購入できる標準的なテクスチャー化植物性タンパク質組成物(「テクスチャーピース」)及び上記アナログを、ソフトピース、テクスチャーピース及びアナログを触り、圧縮圧力についてソフトピース、テクスチャーピース及びアナログを試験することによりテクスチャーについて試験し、比較した。
Claims (9)
- (1)少なくとも1種の機能性タンパク質と少なくとも1種の架橋剤とを混合して、ベース混合物を得るステップと、
(2)少なくとも1種の湿潤可塑剤と少なくとも1種の肉とを混合して、肉スラリーを形成するステップと、
(3)前記肉スラリーと前記ベース混合物とを混合して、前処理混合物を形成するステップと、
(4)前記前処理混合物を圧力下で加熱するステップと、
(5)前記加熱した組成物を膨張させて、食品組成物を形成するステップと、
を含む、食品組成物の製造方法。 - 前記ベース混合物は、前記機能性タンパク質と前記架橋剤とを、機能性タンパク質を約98%〜約99.95%及び架橋剤を約0.05%〜約2%の量で混合することにより製造される、請求項1に記載の方法。
- 前記機能性タンパク質が、豆科タンパク質、穀物タンパク質又はそれらの組合せである、請求項1又は2に記載の方法。
- 前記機能性タンパク質が、(1)約20%〜約80%の豆科タンパク質、穀物タンパク質又はそれらの組合せと、(2)約80%〜約20%の少なくとも1種の他のタンパク質と、の混合物であり、
任意選択で、前記他のタンパク質が、植物性タンパク質、肉タンパク質ミール又はそれらの組合せであり、
(i)任意選択で、前記植物性タンパク質が、大豆ミール、コーングルテン、ライスグルテン又はそれらの組合せであるか、又は(ii)任意選択で、前記肉タンパク質ミールが、牛肉ミール、鶏肉ミール、七面鳥肉ミール、魚肉ミール又はそれらの組合せである、
請求項1又は2に記載の方法。 - 前記架橋剤が、元素硫黄、メタ重亜硫酸ナトリウム、システイン又はそれらの組合せからなる群から選択される、請求項1〜4のいずれか一項に記載の方法。
- 前記肉スラリーは、
肉を粉砕して挽肉組成物を得るステップと、
前記挽肉組成物と少なくとも1種の湿潤可塑剤とを、約20:80〜約80:20の肉:湿潤可塑剤の比で混合するステップと、
により製造される、請求項1〜5のいずれか一項に記載の方法。 - 前記湿潤可塑剤がポリオールであり、任意選択で、前記ポリオールが、グリセロール(グリセリン)、ソルビトール、プロピレングリコール、ブチレングリコール、ポリデキストロース又はそれらの組合せからなる群から選択される、請求項1〜6のいずれか一項に記載の方法。
- 前記前処理混合物は、前記ベース混合物と前記肉スラリーとを、ベース混合物を約70〜90%及び肉スラリーを約30%〜約10%の量で混合し、混合物を約160〜約245°Fの温度に加熱することにより形成される、請求項1〜7のいずれか一項に記載の方法。
- 前記前処理混合物が約280〜約420°Fの温度に加熱される、請求項1〜8のいずれか一項に記載の方法。
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