JP7263375B2 - 食品組成物用の薄いフレークを含む肉類似物 - Google Patents
食品組成物用の薄いフレークを含む肉類似物 Download PDFInfo
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- JP7263375B2 JP7263375B2 JP2020545650A JP2020545650A JP7263375B2 JP 7263375 B2 JP7263375 B2 JP 7263375B2 JP 2020545650 A JP2020545650 A JP 2020545650A JP 2020545650 A JP2020545650 A JP 2020545650A JP 7263375 B2 JP7263375 B2 JP 7263375B2
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- meat
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- meat analogue
- flakes
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Description
関連出願の相互参照
本出願は、2018年3月6日に出願された米国仮出願第62/639,276号の優先権を主張し、この開示の全体は本参照により本明細書に組み込まれる。
[0006]本開示の組成物及び方法は、蒸気オーブン内での調理から薄く堅固なオールミート(all-meat)のチャンクを製造することを可能にし、ひいては蒸気オーブンから出した後の積極的なスライスを可能にする。ゼリー又はグレービー含有製品に利用することができる薄く滑らかなフレークを製造することができる。一実施形態において、本開示の肉類似物は、蒸気オーブンからロープとして出すことができ、次いで、このロープを薄いフレークにスライスすることができる。スライス前にロープを冷却すると、ロープはより堅固なものになり、微粉の生成を低減することができる。
[0036]以下、いくつかの定義を示す。しかしながら定義が以下の「実施形態」の項にある場合もあり、上記の見出し「定義」は、「実施形態」の項におけるそのような開示が定義ではないことを意味するものではない。
[0052]本発明者らは、肉類似体の薄片の押出は、蒸気オーブン中を移動させたとき及びレトルト後の両方での肉スラブの膨張を理由として困難であることを認識した。表面は、蒸気オーブン出口での蒸気の放出により非常にでこぼこし、更に、これらの「シート」の押出は、加工を非常に低いスループットに制限する。更に、当該エマルションには、骨及び繊維が堆積することによりダイの小さな開口部を詰まらせる可能性があった。
[0075]パイロットプラント試験では、肉固化剤として、様々な成分、具体的には、血漿、全卵粉末、エンドウ豆繊維、エンドウ豆タンパク質、セルロース、カルボキシメチルセルロース(CMC)、加工トウモロコシデンプン、及びグアーガムを試験した。血漿は、薄く切り出すことができる堅固なチャンクを得るのに最も良好な固化剤であった。全卵粉末は、堅固さに対して良好な効果を有した。エンドウ豆タンパク質及びエンドウ豆繊維を使用して、血漿粉末の一部と置き換えることができる。血漿粉末の一部はCMCを置き換えた。例えば、0.04重量%のCMC及び1.96重量%の水を配合に使用して、2%の血漿粉末と置き換えた。当該CMC試料では、チャンクは低品質であった。加工トウモロコシデンプンは切り出しを少し滑らかにすることができたが、当該フレークは「オールミート」のものではなくなった。
実施例2
高速スライス及びその後の混合に耐える滑らかなスライスを達成するために、肉ベースの蒸気オーブンチャンクに関し異なるレシピを試験した。以下の表2は、血漿を含有するオールミートエマルションの配合(「標準」)を示す。この標準配合は、肉類似物の約2重量%~5.5重量%(例えば、約5重量%)の血漿などの、一定量の固化剤を使用する。標準配合を、より多量の固化剤、具体的には、肉類似物の6重量%~9重量%を使用する配合との比較対照として使用した。
[0091]プローブ:直径6mm
[0092]試験速度:2mm/秒
[0093]距離:バンド高さの70%
[0094]繰り返し10回
[0095]破断力はグラム単位で測定
[0096]測定は、別途記載のない限り、室温(23℃)で行った。
Claims (17)
- 食品製品を製造する方法であって、
肉と、血漿を含む固化剤と、を含むエマルションを形成する工程と、
前記エマルションをダイに通して、肉類似物を形成する工程と、
前記肉類似物を蒸気で加熱して、加熱調理された肉類似物を形成する工程と、
前記加熱調理された肉類似物を、0.5mm~2.5mmの厚さを有する薄いフレークに切り出す工程と、を含み、
前記血漿が前記肉類似物の6重量%~9重量%である、方法。 - 前記固化剤が、(i)別の固化剤を含まない血漿単独、(ii)血漿とエンドウ豆タンパク質との組み合わせ、(iii)血漿とエンドウ豆繊維との組み合わせ、並びに(iv)血漿とCMCとの組み合わせからなる群から選択される、請求項1に記載の方法。
- 前記肉類似物を加熱する工程が、前記肉類似物を、250~300kg/時のスループットで蒸気オーブンに供する工程を含む、請求項1に記載の方法。
- 前記加熱調理された肉類似物が、50℃~70℃の温度を有する、請求項1に記載の方法。
- 前記切り出す工程の前に、前記加熱調理された肉類似物を冷却して、20℃~40℃の温度を有する冷却された肉類似物を形成する工程を含む、請求項1に記載の方法。
- 前記薄いフレークをゼリー又はグレービーと混合して、ブレンドされた食品組成物を形成する工程を含み、前記フレークと前記ゼリー又はグレービーとの比が、30:70~70:30である、請求項1に記載の方法。
- 前記ブレンドされた食品組成物を容器に充填することを更に含み、前記容器は、真空密封され、レトルトされる、請求項6に記載の方法。
- 前記エマルションが、オールミートエマルションである、請求項1に記載の方法。
- 前記食品製品が、ペットフード製品である、請求項1に記載の方法。
- 肉類似物を含む食品製品であって、
前記肉類似物は、0.5mm~2.5mmの厚さを有する薄いフレークを含み、
前記肉類似物は、30重量%~90重量%の量の肉と、血漿を含む固化剤と、を含み、
前記血漿が前記肉類似物の6重量%~9重量%である、食品製品。 - 前記薄いフレークが、不規則形状である、請求項10に記載の食品製品。
- 前記薄いフレークが、天然成分からなる、請求項10に記載の食品製品。
- ゼリー又はグレービーを更に含む、請求項10に記載の食品製品。
- 前記薄いフレークのそれぞれが、オールミート組成物である、請求項10に記載の食品製品。
- 前記薄いフレークのそれぞれが、半湿潤食品組成物又は湿潤食品組成物である、請求項10に記載の食品製品。
- 前記薄いフレークのそれぞれが、前記肉と、前記固化剤と、水と、動物性脂肪、ビタミン、ミネラル、防腐剤、着色剤、又は嗜好性付与剤のうちの1つ以上と、から本質的になる、請求項10に記載の食品製品。
- 前記食品製品が、ペットフード製品である、請求項10に記載の食品製品。
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US201862639276P | 2018-03-06 | 2018-03-06 | |
US62/639,276 | 2018-03-06 | ||
PCT/IB2019/051818 WO2019171298A1 (en) | 2018-03-06 | 2019-03-06 | Meat analogs comprising thin flakes for food compositions |
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US (1) | US11291229B2 (ja) |
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CN (1) | CN111787812A (ja) |
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JP7441324B2 (ja) * | 2020-03-03 | 2024-02-29 | マース インコーポレーテッド | 肉類似物を製造する方法、並びにそれによって調製された肉類似物 |
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EP3761805A1 (en) | 2021-01-13 |
AU2019229838B2 (en) | 2023-11-02 |
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CA3092763A1 (en) | 2019-09-12 |
EP4305970A2 (en) | 2024-01-17 |
US20190274340A1 (en) | 2019-09-12 |
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