JP6885699B2 - Meat-like foods and their manufacturing methods - Google Patents

Description

The present invention relates to meat-like foods containing mushrooms and methods for producing the same.

Meat is rich in nutrients such as proteins, minerals and vitamins, and is a nutritionally important foodstuff. However, since meat contains a large amount of fat and has excessive energy compared to other foods, excessive intake of meat causes various chronic diseases such as metabolic syndrome. obtain.

Therefore, in order to suppress excessive intake of meat, attention is being paid to the use of meat-like foods that seem to be processed foods of meat. In other words, ingesting meat-like foods that use ingredients that contain the same amount of protein as meat, while having less fat and lower energy than meat, can prevent or improve lifestyle-related diseases such as metabolic syndrome. Can be connected.

As a meat-like food, a meat-like food using soybean is known (see, for example, Patent Document 1). Since soybeans are rich in dietary fiber, meat-like foods using soybeans can be meat-like foods suitable for the health of predators because they are rich in dietary fiber while reducing lipids.

Further, like soybeans, meat-like foods using mushrooms are known as those using vegetable foods having a relatively large amount of dietary fiber (see, for example, Patent Document 2).

Japanese Unexamined Patent Publication No. 2012-75358 Patent No. 4628482

The meat-like food using soybeans described in Patent Document 1 is useful as a substitute for meats for those who have a dietary habit of eating soybeans on a regular basis. However, soybeans have a grainy odor such as a bean-specific odor and bitterness, and the frequency of developing food allergies due to soybeans is relatively high. Further, in order to obtain a meat-like food using soybeans, it is necessary to remove shells and skins from the collected soybeans to obtain soybean protein, which causes a problem that the process is complicated.

Mushrooms such as mushrooms used in meat-like foods described in Patent Document 2 have a high content of sulfur-containing amino acids and a high content of glutamic acid, and thus enhance the flavor and taste in the mouth. be able to. In addition, mushrooms are mainly composed of fibrous carbohydrates, which is considered to be advantageous for reproducing a meaty texture.

Therefore, the present inventors tried to produce a meat-like food using mushrooms. However, meat-like foods are required to have the same texture as meats as well as nutrients and flavors, but the texture of meat-like foods using mushrooms is far from the texture of foods using meats, and It was found that it is very difficult to eat meat-like foods using mushrooms as an alternative to processed meat foods using meats because the aroma peculiar to mushrooms is too strong.

Therefore, the problem to be solved by the present invention is a processed meat food that uses meat as a food material while using a food material that contains about the same amount of protein as meat while having less fat and lower energy than meat. It is an object of the present invention to provide a meat-like food having the same texture and taste as the above and a method for producing the same.

As a result of intensive research to solve the above problems and trial and error as to whether various foodstuffs can be used for meat-like foods, the present inventors have found that mushrooms having specific properties among tens of thousands of mushrooms. We found that mushrooms are suitable as ingredients for meat-like foods. Then, by using such mushrooms, they succeeded in creating a meat-like food having a texture similar to that of processed meat food. The present invention has been completed based on such successful examples and findings.

Therefore, according to a specific aspect of the present invention, the water content is more than 93% by mass in any one of the groups selected from the group consisting of a raw state, a boiled state, and a state of being dried and then reconstituted with water. Mushroom shreds with less and / or more than 2.0% by weight of dietary fiber,
Meat-like foods containing a binder component are provided.
Preferably, the meat-like food is a ball-shaped meat-like food.

According to another specific aspect of the present invention, in any one state selected from the group consisting of a raw state, a boiled state and a state of being dried and then reconstituted with water, the water content is more than 93% by mass. A step of obtaining a stir-fried mushroom by frying a shredded mushroom with a small amount and / or a dietary fiber of more than 2.0% by mass.
The process of obtaining a meat-like food by kneading the stir-fried mushrooms and the binder component,
Methods for producing meat-like foods, including.
Preferably, the step of obtaining the ball-shaped meat-like food by forming the meat-like food into a ball shape entirely or partially is further included.
Preferably, the step of obtaining the fried ball-shaped meat-like food by oil-conditioning the ball-shaped meat-like food is further included.

Preferably, the mushrooms are at least one mushroom selected from the group consisting of King trumpet, Lion's mane, Maitake mushroom, Celtis sinensis, Oyster mushroom and Shiitake mushroom.
Preferably, the binder is at least one binder selected from the group consisting of materials constituting irreversible gels such as eggs, egg white flour, soy protein, pectin, alginic acid, konjac flour, glucomannan and curdlan. ..

By containing specific mushrooms, the meat-like food, which is one aspect of the present invention, has less fat and salt than meat and has low energy, but enables eating of the same amount of protein as meat. Further, it can be a highly palatable food having a texture similar to that of processed meat food. Further, according to the method for producing a meat-like food, which is one aspect of the present invention, the above-mentioned meat-like food can be produced.

As a further specific aspect, the meat-like food which is one aspect of the present invention contains root vegetables and millets in addition to mushrooms, so that the mushrooms have an effect of improving stools, an effect of improving lipid metabolism and an immunity. It can be expected to be used as a functional food because it has an improving effect; it has a stool improving effect by root vegetables; and it may have an anti-obesity effect brought about by a feeling of fullness caused by millets.

Hereinafter, the details of the meat-like food and the method for producing the meat-like food, which is one aspect of the present invention, will be described, but the present invention may take various aspects as long as the object is achieved.
The meat-like food according to one aspect of the present invention contains at least shredded mushrooms and a binder component.

Mushrooms are not particularly limited as long as they are mushrooms that can be used as commonly known foodstuffs, and can be, for example, fruiting bodies of basidiomycetes and ascospores, preferably of basidiomycetes and offspring. It is an edible part of fruiting bodies of basidiomycetes. When using mushrooms with excessive water content, the moldability of the meat-like food may deteriorate, and if the mushrooms are heated too much to remove the water content, the elasticity may be impaired. Is less than 93% by mass in the raw state, the boiled state, or the state of being dried and then reconstituted with water (hereinafter, these states may be collectively referred to as "raw state, etc."). preferable. In addition, when using mushrooms with too little dietary fiber, the texture like meat may not be obtained. Therefore, the dietary fiber of mushrooms is more than 2.0% by mass in the raw state. It is preferable that there are many.

"Raw state" mushrooms mean those in the same state as "raw" mushrooms in the Ministry of Education, Culture, Sports, Science and Technology "Standard Tables of Food Composition in Japan 2015 (7th edition)", for example, dried after collection. It can be said that mushrooms are in a state where such processing is not specially performed. "Boiled" mushrooms mean those in the same state as "boiled" mushrooms in the above "Japanese Food Standard Ingredients Table 2015 (7th edition)", for example, the volume of mushrooms and mushrooms. Mushrooms obtained by boiling a sufficient amount of water in addition to a pot or frying pan normally used for cooking for several minutes to several tens of minutes can be mentioned. Mushrooms that are "dried and then reconstituted with water" are not particularly limited as long as they are obtained by subjecting them to a drying treatment as is generally known and then immersing them in water, for example, raw mushrooms. Examples of mushrooms obtained by air-drying mushrooms in a state in the air and returning them to water by immersing them in water in a sufficient amount for the volume of mushrooms for several minutes to several hours.

Mushrooms preferably have any of the above-mentioned properties of water and dietary fiber. Mushrooms having the above-mentioned characteristics are not particularly limited, and examples thereof include king trumpet mushroom, lion's mane mushroom, maitake mushroom, enoki mushroom, oyster mushroom, and shiitake mushroom. King trumpet and lion's mane are preferred. Mushrooms can be used alone or in combination of two or more.

The characteristics of mushrooms, including water and dietary fiber, may be measured according to the method of analyzing the "raw" of mushrooms in the "Standard Tables of Food Composition in Japan 2015 (7th edition)". In general, the amounts of water and dietary fiber of King trumpet mushroom, Lion's mane, Maitake mushroom, Enoki mushroom, Oyster mushroom and Shiitake mushroom, and Mushroom and Beech mushroom in the raw state are shown in Table 1 below. As shown in Table 1, King trumpet mushroom, Lion's mane mushroom, Maitake mushroom, Enoki mushroom, Oyster mushroom, and Shiitake mushroom are mushrooms having a water content of less than 93% by mass and a dietary fiber content of more than 2.0% by mass in a raw state or the like.

The shredded mushrooms are not particularly limited as long as they are shredded mushrooms as is generally known, but for example, the maximum length of mushrooms is 5 mm or less, preferably 3 mm or less. Examples thereof include those which have been made into a paste and those which have been made into a powder. The shape of the shredded mushrooms is not particularly limited, and examples thereof include cubes, rectangular parallelepipeds, ellipses, circles, and irregular shapes.

The method of shredding mushrooms is not particularly limited. For example, a method of coarsely chopping, chopping, slicing, etc. mushrooms using a knife such as a kitchen knife and a cutter, or an instrument such as a food processor and a slicer, and mushrooms. Examples thereof include a method of making a paste by using it in a mixer, a juicer, a blender, a mascoroider, or the like.

The content of the shredded mushrooms is not particularly limited as long as it can give a meat-like texture to the food, and can be appropriately set depending on the type of mushrooms and the shredded mode. For example, it is 20 to 80% by mass, preferably 30 to 70% by mass, and more preferably 40 to 60% by mass with respect to the total amount of meat-like food.

By containing a binder component, meat-like foods can be made into a single piece of shredded mushrooms, and can be shaped as meat-like foods.

The binder component is not particularly limited as long as it is generally known, and for example, it can be said that it reinforces the binding property of the food material and improves the shape retention property, and changes in heat and pH. Binders that irreversibly gel with a substance are preferable, and natural or synthetic binders such as eggs, egg white powder, soy protein, pectin, alginic acid, konjac powder, glucomannan, curdran, and starch are more preferable. Considering the ease of cooking and the like, eggs, egg white powder, soy protein and curdran are more preferable. As the binder component, one of these can be used alone or in combination of two or more.

The method of using the binder component is not particularly limited and can be appropriately set according to the type of the binder component. For example, when the binder component is an egg, only the yolk, only the whiteness, or the yolk It can be used in a manner in which whiteness is mixed.

The content of the binder component is not particularly limited as long as it can exhibit binding properties in meat-like foods, and can be appropriately set according to the type of binder component. It is 1 to 30% by mass, preferably 5 to 20% by mass, and more preferably 10 to 15% by mass with respect to the total amount.

The meat-like food can be a food in which one cohesive state is maintained by containing shredded mushrooms and a binder component. The meat-like food may be cooked or uncooked, and the shape and size thereof are not particularly limited. However, the form of the meat-like food is, for example, usually beef or pork. Examples include the same aspects as foods that use mammalian meat, and the same aspects as foods that usually use chicken meat, such as hamburgers, meat balls, meat loafs, menchi cutlets, gyoza, and shumai. Similar aspects to processed meat foods such as wantan, spring rolls, meat buns, hams, sausages, and bacon can be mentioned. The meat-like food preferably has a certain thickness in order to reproduce the texture of the meat, and more preferably the meat-like food is formed into a ball shape. Therefore, a preferred embodiment of meat-like foods is mushroom balls, which indicates that mushrooms have been used instead of meat.

Meat-like foods may contain various foodstuffs and food additives depending on the mode and cooking method. As the ingredients and food additives, those used for processed meat foods can be used without particular limitation, and for example, vegetables, grains, fats and oils, seasonings, chemical seasonings, spices, dairy products, fruit meat, fruit juice, etc. Seeds and seeds, thickeners, vegetable extracts, livestock meat extracts, yeast extracts, emulsifiers, water, alcohols and the like can be mentioned. The content of the food material and the food additive is not particularly limited, and can be appropriately set according to, for example, the type of meat-like food and the cooking method.

Specific examples of vegetables include root vegetables, stem vegetables, leaf vegetables, fruit vegetables and flower vegetables, and root vegetables are preferable in consideration of changing the texture and flavor of meat-like foods. Flavored root vegetables are more preferable, and root vegetables such as onions, carrots, radishes, bricks, gobos, and garlics are even more preferable. Root vegetables are preferably shredded like mushrooms. Various mushrooms may be used as a kind of vegetables. As for vegetables, one of these can be used alone or in combination of two or more.

Specific examples of cereals include bread crumbs, oatmeal, corn flakes, millets, rice and the like. As for cereals, one of these can be used alone or in combination of two or more.

Specific examples of fats and oils include animal fats and oils and vegetable fats and oils, and more specifically, olive oil, butter, sesame oil, lard, palm oil, canola oil, rice oil, sesame oil, soybean oil, and red flowers. Examples include oil, sesame oil, fish oil, and medium chain fatty acids. The fats and oils can be used alone or in combination of two or more.

Specific examples of seasonings include salt, soy sauce moromi, soy sauce, miso, salted soy sauce, soy sauce, various jean, sugar, mirin, liquid sugar, starch syrup, vinegar, sake, and citrus syrup such as yuzu and lemon. Can be mentioned. For example, by using salty soy sauce moromi, it is possible to add depth to the flavor of meat-like foods. As the seasoning, one of these can be used alone or in combination of two or more.

Specific examples of chemical seasonings include monosodium glutamate and sodium inosinate. As the chemical seasoning, one of these can be used alone or in combination of two or more.

Specific examples of spices include spices that give an accent to the flavor of meat-like foods, and more specifically, basil, oregano, chili peppers, pepper, nutmeg, and the like. As the spice, one of these can be used alone or in combination of two or more.

Specific examples of dairy products include dairy products that firmly reinforce the flavor of meat-like foods, and more specifically, grated cheese and yogurt. Dairy products can be used alone or in combination of two or more.

Specific examples of the flesh include apple flesh and thigh flesh. Examples of the fruit juice include apple juice. The flesh may be used alone or in combination of two or more.

Specific examples of nuts and seeds include sesame, almonds, cashew nuts, peanuts, pecan nuts, macadamia nuts, and walnuts. As nuts and seeds, one of these can be used alone or in combination of two or more.

Specific examples of the thickener include starch, modified starch, thickening polysaccharide and the like. The thickener may be used alone or in combination of two or more.

In meat-like foods, foods different from mushrooms may contain foodstuffs and food additives that give a meat-like texture. Examples of such foodstuffs and food additives include soybeans rich in dietary fiber and protein, soybean protein is preferable, and structured soybean protein, granular soybean protein, isolated soybean protein and the like are more preferable.

Ingredients and food additives can be used in the same manner as those used in ordinary processed meat foods, and are not particularly limited. The contact order of the shredded mushrooms, the binder component, the foodstuff and the food additive is not particularly limited. For example, the foodstuff and the food additive are brought into contact with each other after the shredded mushrooms and the binder component are brought into contact with each other. , Shredded mushrooms, binders, foodstuffs and food additives may be brought into contact at the same time.

The texture of meat-like foods can be confirmed, for example, by actually eating and evaluating whether or not the texture is comparable to that of processed meat foods. As described, it can be confirmed by evaluating by a sensory evaluation test whether or not the texture of the meat-like food is preferable based on the processed meat food cooked using the meat. The sensory evaluation test is preferably carried out by a panel of a plurality of people, more preferably by a panel of a plurality of trained professionals. The number of panels in the sensory evaluation test is not particularly limited, but 3 or more are preferable, and 6 are more preferable.

The method for producing a meat-like food, which is one aspect of the present invention, is not particularly limited as long as it is a method capable of producing the above-mentioned meat-like food. A specific aspect of the method for producing a meat-like food is a step of obtaining a stir-fried mushroom by frying a shredded mushroom (hereinafter referred to as step (1)) and a step of stir-frying the mushroom. It includes at least a step of obtaining a meat-like food by kneading the substance and the binder component (hereinafter referred to as step (2)).

In the step (1), frying the shredded mushrooms may be carried out by adopting a means of frying the ingredients as is usually known. For example, adding fats and oils to the shredded mushrooms. For example, heating using a frying pan or the like can be mentioned. It is preferable that the stir-fried mushrooms obtained in this manner are mostly or wholly in contact with fats and oils and are in a heated state.

In step (2), kneading the stir-fried mushrooms and the binder component may be carried out by adopting a means for sufficiently mixing two or more kinds of ingredients as is usually known, for example. , Stir-fried mushrooms and binder ingredients are put in a bowl or the like and mixed for a few seconds to a few minutes using a hand or an instrument. The meat-like food thus obtained is preferably one that can be maintained in one cohesive state.

As long as the problem of the present invention can be solved, various steps other than the above-mentioned steps can be added to the method for producing meat-like foods. Various processes and operations can be added to the inside.

For example, a step of obtaining a mushroom seasoning by contacting a stir-fried mushroom with a seasoning and a shredded root vegetable between the steps (1) and (2), a mushroom seasoning. It is possible to add a step of obtaining a cooked mushroom product by removing water by heating with a frying pan or the like, and then adding miscellaneous grains, seasonings, spices and the like to remove the rough heat.

Further, for example, in the subsequent stage of step (2), a step of obtaining a ball-shaped meat-like food by forming the meat-like food into a ball shape entirely or partially, and storing the ball-shaped meat-like food in a refrigerator. It is possible to include a step of obtaining a ball-shaped meat-like food formed by shaving, a step of baking the ball-shaped meat-like food, and a step of cooking by heating such as oil preparation. When cooking ball-shaped meat-like foods, problems such as the shape not being rounded and the bottom surface being crushed may occur, and relatively soft foods tend to lose their shape. Therefore, in order to improve the moldability in a ball shape, it is preferable to use an oil-like mixture for cooking. By oiling the ball-shaped meat-like food, it can be expected that the appearance is excellent and the meat-like texture is reproduced.

The means and operations used in the above steps may be carried out with reference to a normal cooking method for processed meat foods, and are not particularly limited. Specific embodiments of the method for producing meat-like foods include, but are not limited to, the methods described in Examples described later.

The meat-like food is preferably a container-filled meat-like food stored in a film-shaped bag container or the like in order to avoid or reduce deterioration of flavor and color tone (color increase) even after long-term storage. Containers The containers used for meat-like foods are not particularly limited, but for example, bags, bottles, cans, pouches, blister packs, strip packaging, etc. made of paper, plastics such as PET and PTP, metals such as aluminum, and glass. Examples include film packaging.

Meat-like foods have the same texture as processed meat foods, and can reduce energy (calories) while maintaining the same amount of protein. Further, in meat-like foods, the dietary fiber of mushrooms contained therein can be expected to have an effect of improving stools and lipid metabolism, and similarly, β-glucan of mushrooms can be expected to have an effect of improving immunity. In addition, since meat-like foods have lower energy and cholesterol than processed meat foods as an alternative to processed meat foods, anti-obesity effect, anti-hypertension effect and anti-lifestyle-related disease effect can be expected. .. Furthermore, when the meat-like food contains root vegetables and millets, it can be expected to have an additive or synergistic bowel movement improving effect and an anti-obesity effect with mushrooms.

The meat-like food can be, for example, a functional food as a food having a certain functionality with respect to a living body. Functional foods include, for example, in addition to so-called health foods such as foods for specified health use, foods with functional claims, foods with nutritional function, foods with health function, special purpose foods, nutritional supplements, health supplements, supplements, beauty foods, etc. Includes foods for specific persons such as foods for infants, foods for pregnant women, and foods for the elderly. Further, functional foods include health foods to which a health claim based on the food standards of Codex (FAO / WHO Joint Food Standards Committee) is applied.

As a further advantage of the meat-like food which is one aspect of the present invention, for example, it can be stored frozen in many cases, and in that case, it can be a frozen food to which no preservative is added.

A specific aspect of meat-like foods is mushroom balls, which contain the same protein as meatballs in an amount of 11% by mass, but have 15 to 20% less calories and 15% less salt than meatballs. Is. A specific aspect of meat-like food is a mushroom ball that can ingest 3.6 g of dietary fiber (corresponding to one lettuce) and 1.3 g of β-glucan with three balls.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples, and the present invention can take various aspects as long as the problems of the present invention can be solved. ..

[Example 1. Preparation of mushroom balls]
The raw materials in the blending amounts shown in Table 2 below were used.

As the "mushrooms" in Table 2, any one of mushrooms, king trumpet mushrooms, lion's mane mushrooms, beech mushrooms, maitake mushrooms, celtis sinensis, oyster mushrooms and shiitake mushrooms was used.

Of the ingredients in Table 2, mushrooms and olive oil were added to a frying pan and fried. Then, after adding more salt and unsalted butter, more root vegetables were added and the frying pan was heated to evaporate the water from the added ingredients. The ingredients were then seasoned by further adding millets, bread crumbs and spices. After removing the heat from the ingredients, eggs and grated cheese were further added and kneaded to form an integral mass. The resulting kneaded product was allowed to stand overnight in the refrigerator. Mushroom balls were obtained by molding the aged kneaded product into a ball shape of 20 to 25 g and then frying in oil to adjust the oil.

[Example 2. Preparation of meatballs]
The raw materials in the blending amounts shown in Table 3 below were used.

Put all the ingredients in Table 3 in a bowl and knead well. After forming into a ball shape of 20 to 25 g, the meatballs were obtained by frying in oil and adjusting the oil.

[Example 3. Evaluation of mushroom balls in Example 1]
Each mushroom ball prepared in Example 1 was subjected to sensory evaluation by a specialized panel of 3 to 6 people. The sensory evaluation is a 5-point evaluation in which the meatball prepared in Example 2 is set as the highest point of 5 points, and 5 points (highest point) to 1 point (lowest point) are given in comparison with the texture of the meatball. When the average score of the panel was 2.5 or more, it was evaluated as a preferable texture. The results are shown in Table 4.

As shown in Table 4, mushroom balls using eryngii, lion's mane, maitake mushroom, celtis sinensis, shiitake mushroom, and oyster mushroom were excellent in texture. Of these, when King trumpet mushroom, Lion's mane mushroom, Oyster mushroom, and Shiitake mushroom were used, it was possible to prepare a stable mushroom ball that was easy to mold and did not collapse.

From the above results, mushroom balls using eryngii, lion's mane, maitake mushroom, enoki mushroom, oyster mushroom, and shiitake mushroom have an excellent texture, but contain a large amount of dietary fiber and β-glucan and are low compared to meat balls. Since it is energy and can be expected to suppress cholesterol, it was found to be a food having excellent palatability and health orientation.

The meat-like food, which is one aspect of the present invention, has the same texture as the processed meat food using meat, and further contains a large number of nutrients suitable for the human body as compared with the processed meat food. It is possible to contribute to the health of people widely.

Claims (6)

Moisture is less than 93% by weight or dietary fiber is more than 2.0% by weight in any one of the groups selected from the group consisting of raw, boiled and dried and then rehydrated. Stir-fried shredded mushrooms and
A meat-like food containing at least one binder selected from the group consisting of eggs, egg white flour, soy protein, pectin, alginic acid, konjac flour, glucomannan and curdlan. The meat-like food according to claim 1, wherein the mushrooms are at least one kind of mushrooms selected from the group consisting of King trumpet mushroom, Lion's mane mushroom, Maitake mushroom, Celtis sinensis, Oyster mushroom and Shiitake mushroom. The meat-like food according to any one of claims 1 to 2 , wherein the meat-like food is a ball-shaped meat-like food. Moisture is less than 93% by weight or dietary fiber is more than 2.0% by weight in any one of the groups selected from the group consisting of raw, boiled and dried and then rehydrated. The process of obtaining stir-fried mushrooms by frying shredded mushrooms,
It is a step of obtaining a meat-like food by kneading the stir-fried mushrooms and a binder component , and the binder component is egg, egg white powder, soy protein, pectin, alginic acid, konjac flour, glucomannan and curdran. The above-mentioned step, which is at least one kind of connecting component selected from the group consisting of
A method for producing meat-like foods, including. The method for producing a meat-like food according to claim 4 , further comprising a step of obtaining a ball-shaped meat-like food by molding the meat-like food into a ball shape entirely or partially. The method for producing a meat-like food according to claim 5, further comprising a step of obtaining a fried ball-shaped meat-like food by oiling the ball-shaped meat-like food.