JP7283900B2 - Meat-like emulsion composition and meat-like processed food - Google Patents

Description

TECHNICAL FIELD The present invention relates to a meat-like emulsified composition containing water-soluble milk protein and edible oil as main raw materials, a meat-like processed food having meat-like texture and good flavor, and a method for producing the same. .

In recent years, in Japan, there has been an increasing awareness of healthy eating habits in order to prevent metabolic syndrome, geriatric diseases, etc., and low-fat, low-calorie foods are preferred and used. This is partly due to the impact of recent government efforts to promote food education (Non-Patent Document 1), and partly because consumers are becoming more and more knowledgeable about food through the Internet and television. . Against this background, in order to reduce the intake of animal fat, cholesterol and calories, the consumption of so-called meat-like foods, which have the texture of meat products, is avoided by refraining from the intake of meat or processed meat such as sausages and hams. people are increasing.
Meat-like processed foods are those which are mixed with egg white, konnyaku, soybean protein, etc. as substitutes for meat and processed without impairing the texture of meat as much as possible. Meat-like processed foods, which have traditionally been foods for vegetarians in Europe and the United States, have recently attracted interest from health-conscious consumers in Japan as well.

Conventionally, many meat-like processed foods are known to be manufactured using vegetable proteins and egg white proteins, typified by soybean protein and wheat protein, as protein sources. The problem was the bad feeling. These proteins are often used as binders for meat and vegetables such as hamburger steaks and meatballs, but if natural meat is not used at all, the odor and texture peculiar to vegetable proteins and egg white proteins will be lost. Because it remains more direct, it is more difficult to obtain processed foods that consumers find palatable in terms of flavor and texture.

As an example of a meat-like composition excellent in flavor without using natural meat, Patent Document 1 discloses an alkaline heat-resistant milk protein composition containing casein, an acidic polysaccharide and a polyvalent metal compound. A method of manufacture is disclosed. In this patent document, casein used as a protein source is dissolved under alkaline conditions, mixed with acidic polysaccharides such as sodium alginate and carrageenan, and then the resulting mixture is treated with a polyvalent metal such as calcium chloride and magnesium chloride. The desired milk protein solids are said to be obtained by soaking in an aqueous solution of the compound. It is also stated that the resulting milk protein solid has a meat-like texture, but the addition of an acidic polysaccharide and a polyvalent metal compound is essential in order to ensure heat resistance and shape retention. Furthermore, it differs from the present invention in that it does not use the edible oil used in the present invention.

Patent Document 2 discloses a method for producing a protein composition containing soybean protein and/or milk protein, a thickener, a coagulant or a precipitant, and fats and oils. In the examples of the patent document, a protein used as a protein source and water are heated and emulsified. It is said to be obtained by separating the protein solids from the aqueous phase. Although the food intermediate obtained in said patent document is said to have a fibrous structure, the emulsified composition and processed food of the present invention differ in that they are non-fibrous and gel-like. Moreover, Patent Document 2 differs from the present invention in that it is preferable to add an acidic polysaccharide and a polyvalent metal compound.

In Patent Document 3, a mixture of caseinate, calcium salt and/or calcium phosphate and water is emulsified, acidified (pH 5.6 to 6.2) with an organic acid such as citric acid, heated and then cooled to prepare kamaboko. Disclosed is a method for producing a milk protein composition similar to Although the milk protein solids obtained in the patent document are said to have a fibrous texture, the emulsified composition and processed food of the present invention differ in that they are non-fibrous and gel-like. In addition, the milk protein composition described in Patent Document 3 requires the addition of an acidic polysaccharide and a polyvalent metal compound to ensure the desired shape, whereas the present invention does not require these components. Different from invention.

JP-A-61-63249 European Patent No. 1790233 U.S. Pat. No. 5,368,871

Announcement by the Ministry of Agriculture, Forestry and Fisheries "About the current state of dietary habits in Japan and the promotion of food education (October 2017)

An object of the present invention is to provide a non-fibrous meat-like processed food that is non-fibrous, smooth, highly elastic, has a texture close to that of natural meat, and has an excellent flavor, and to provide a meat-like processed food necessary for that purpose. An object of the present invention is to provide an emulsified composition. Another object of the present invention is to provide a method for producing a meat-like processed food using an appropriate meat-like emulsified composition.

As a result of intensive studies to solve the above problems, the present inventors prepared a meat-like emulsified composition containing a water-soluble milk protein as a main protein source and a certain amount of edible oil, followed by heat treatment and the like. Through the process of (1), it is possible to obtain a meat-like processed food that is non-fibrous, smooth and elastic, has a texture close to that of natural meat, and has a low protein odor and an excellent flavor, and completed the present invention. let me
That is, the present invention is as follows.

(I)
A meat-like emulsified composition containing a water-soluble milk protein and an edible fat.
(II)
The meat-like emulsified composition according to (I) above, which contains, as the water-soluble milk protein, at least one selected from the group consisting of water-soluble casein protein and whey protein.
(III)
The meat-like emulsified composition according to (II), wherein the water-soluble casein protein contains at least one selected from the group consisting of sodium caseinate, potassium caseinate, calcium caseinate and magnesium caseinate.
(IV)
The meat-like emulsion composition according to any one of (I) to (III), wherein the weight ratio of water-soluble milk protein to total protein component is 0.18 to 1.0 on a protein basis.
(V)
The meat-like emulsion composition according to any one of (I) to (IV), wherein the content of water-soluble milk protein in the meat-like emulsion composition is 1.1% by weight to 16% by weight on a protein basis.
(VI)
The meat-like emulsified composition according to any one of (II) to (V), wherein the weight ratio of water-soluble casein protein to all protein components is 0.16 to 0.66 on a protein basis.
(VII)
The meat-like emulsion composition according to any one of (II) to (VI), wherein the content of water-soluble casein protein in the meat-like emulsion composition is 1.0% by weight to 10% by weight on a protein basis.
(VIII)
The meat-like emulsion composition according to any one of (I) to (VII), wherein the content of edible oil in the meat-like emulsion composition is 2% to 40% by weight.
(IX)
The meat-like emulsified composition according to any one of (I) to (VIII), further comprising egg white protein.
(X)
The weight ratio of egg white protein to the total protein component is 0.8 or less (but not 0) on a protein basis, and the weight ratio of water-soluble milk protein to the total protein component is 0.18 to less than 1.0 on a protein basis. The meat-like emulsion composition according to (IX).
(XI)
The meat-like emulsified composition according to any one of (I) to (X), further comprising starch or polysaccharide thickener.
(XII)
The meat-like emulsion composition according to any one of (I) to (XI), wherein the content of the edible fat in the meat-like emulsion composition is 2% to 25% by weight.
(XIII)
The meat-like emulsified composition according to any one of (I) to (XII), which further contains soybean protein as a protein component and is the case of any one of 1) or 2) below:
1) The weight ratio of soy protein to the total protein component is 0.1 or less (but not 0) on a protein basis, and the weight ratio of water-soluble milk protein to the total protein component is 0.9 or less on a protein basis ( However, it is not 0), and the content of edible fats and oils in the meat-like emulsified composition is 30% by weight or less.
2) It further contains egg white protein as a protein component, the weight ratio of soy protein to the total protein component is 0.5 or less (but not 0) on a protein basis, and the weight ratio of the egg white protein to the total protein component. is 0.8 or less (but not 0) on a protein basis, and the weight ratio of water-soluble milk protein to the total protein component is 0.18 to less than 1.0 on a protein basis, and a meat-like emulsified composition The content of edible fats and oils is in the range of 2% to 30% by weight.
(XIV)
A meat-like processed food produced by heat-treating the meat-like emulsified composition according to any one of (I) to (XIII).
(XV)
The meat-like processed food according to (XIV), which has a breaking strength of 320 g to 1200 g.
(XVI)
The meat-like processed food according to (XIV) or (XV), wherein the meat-like processed food is ham- or sausage-like processed food.
(XVII)
A. A step of mixing and emulsifying all protein components, edible fats and oils and water without heat treatment to prepare a meat-like emulsified composition;
B. B. filling the casing with the meat-like emulsified composition; a step of heat-treating the casing-filled product to obtain a meat-like processed food;
A method for producing a meat-like processed food according to any one of (XIV) to (XVI), comprising
(XVIII)
A meat-like processed food obtained by the production method of (XVII).

By preparing the meat-like emulsified composition of the present invention, it is possible to obtain a meat-like processed food in which the flavor due to protein-derived odor is improved and which has the same texture and flavor as meat-containing foods.

The meat-like emulsified composition and meat-like processed food of the present invention will be described.
The meat-like emulsified composition of the present invention is characterized by containing a component containing a water-soluble milk protein and edible fats and oils.

The water-soluble milk protein used in the present invention means containing either or both of water-soluble casein protein and whey protein. That is, the water-soluble milk protein in the present invention contains at least one selected from the group consisting of water-soluble casein protein and whey protein. Materials and raw materials containing both water-soluble casein protein and whey protein can also be used as the water-soluble milk protein. As a commercial product, "Refit MCI 88 (manufactured by FrieslandCampina DOMO)" containing 85% by weight of water-soluble milk protein and containing micellar casein and whey protein as water-soluble milk protein can be mentioned.

The content of the water-soluble milk protein in the meat-like emulsified composition of the present invention is, for example, preferably 0.18 to 1.0, preferably 0.37 to 0.37 to 0.37, based on the weight ratio of the water-soluble milk protein to the total protein. .91 is more preferred. The content of water-soluble milk protein in the meat-like emulsified composition is, for example, preferably 1.1% to 16% by weight, more preferably 2.4% to 8% by weight, based on protein.

Water-soluble casein protein is a water-soluble material obtained by drying the casein protein in milk after performing treatments such as separation, fractionation, and concentration. Examples include sodium caseinate, potassium caseinate, and calcium caseinate. , magnesium caseinate, and the like. Among them, calcium caseinate or potassium caseinate is preferred, and calcium caseinate is most preferred. Commercially available products include, for example, "Calcium Caseinate DI-8905 (manufactured by Arla Foods)" containing 88.5% by weight of water-soluble casein protein, and "Potassium Caseinate Spray" containing 89.5% by weight of water-soluble casein protein. (manufactured by FrieslandCampina DMV)”.

The content of water-soluble casein in the meat-like emulsified composition of the present invention is, for example, preferably 0.16 to 0.66, more preferably 0.25 to 0.66, based on the weight ratio of water-soluble casein protein to total protein. 60 is more preferred. The content of water-soluble casein protein in the meat-like emulsified composition is, for example, preferably 1% to 10% by weight, more preferably 1% to 8% by weight, based on protein.

Whey protein is a water-soluble material obtained by concentrating, separating, and fractionating whey protein in milk, and contains α-lactalbumin, β-lactoglobulin, and the like. Specifically, for example, whey protein concentrate (hereinafter also referred to as WPC) and whey protein isolate (also referred to as Whey Protein Isolate, WPI) can be used. Commercially available products include, for example, "Milk Protein GL (manufactured by Nippon Shinyaku Co., Ltd.)" containing 93.1% by weight of whey protein, and "Enlacto YYY (Nippon Shinyaku Co., Ltd.)" containing 91.3% by weight of whey protein. )”, or “PROGEL 800 (manufactured by FrieslandCampina DMV)” containing 78.4% by weight of whey protein.

The whey protein content of the meat-like emulsified composition of the present invention is preferably 6% by weight or less, more preferably 1% to 4% by weight, based on protein based on the meat-like emulsified composition.

The egg white protein used in the present invention is obtained by concentrating, separating and fractionating the egg white protein from chicken eggs. Commercially available products include, for example, “Glycyrrhiza Ranpaku H (manufactured by Nippon Shinyaku Co., Ltd.)” containing 81.4% by weight of egg white protein.

The soybean protein used in the present invention is obtained by subjecting soybeans to treatments such as concentration, separation and fractionation of soybean protein. Commercially available products include, for example, “Wilpro N10 (manufactured by Wilmar)” containing 88.8% by weight of soybean protein.

The edible fats and oils used in the present invention are not particularly limited as long as they are generally used as food, and various types of fats and oils can be used. For example, soybean oil, soybean germ oil, safflower oil, corn oil, rapeseed oil, peanut oil, cottonseed oil, olive oil, sunflower oil, rice oil, liquid fish oil, liquid whale oil, palm olein oil, palm oil, palm kernel oil, palm oil oils, cocoa butter, hardened palm, hardened palm kernel, hardened palm, hardened soybean, hardened rapeseed, fish oil, whale oil, hardened fish, hardened whale, lard, and beef tallow. It is also possible to use a mixture of two or more of these. For example, salad oil or the like in which two or more kinds of edible oils and fats are mixed can be used.

If the amount of edible oil added to the meat-like emulsified composition of the present invention is small, the physical properties become soft and the flavor deteriorates. In particular, when no edible oil is added, white aggregates are produced, which is not suitable. On the other hand, if the amount added is too large, it is not suitable because the texture becomes poor.

The content of edible fats and oils in the meat-like emulsified composition of the present invention is, for example, preferably 2% to 40% by weight, more preferably 2% to 30% by weight, with respect to the meat-like emulsified composition. % to 25% by weight is more preferred, and 15% to 25% by weight is most preferred.
When egg white protein is contained in the meat-like emulsified composition of the present invention, it is preferably 2% by weight to 25% by weight from the viewpoint of improving flavor and texture.

In the present invention, starch and thickening polysaccharides may be used as long as they do not hinder the production of the meat-like emulsified composition. From the viewpoint of improving the flavor and texture of the meat-like emulsified composition of the present invention, it is preferable to contain certain amounts of starch and polysaccharide thickener.

The starch is not particularly limited as long as it is a starch generally used for food, and various types of starch can be used. Examples include corn starch, waxy corn starch, tapioca starch, potato starch, sweet potato starch, wheat starch, rice starch, sago starch, or modified starches thereof. Modified starches include etherified starch, esterified starch, pregelatinized starch, acid-treated starch, oxidized starch, cross-linked starch, oil-modified starch, and the like. Moreover, the above-mentioned modified starch may be obtained by combining two or more of the same or different treatments. In addition to the chemical treatment, it may also be subjected to physical treatment such as wet heat treatment, pulverization treatment, heat treatment, hot water treatment, and the like. Commercially available products include, for example, tapioca starch “Milfix D” (Oji Cornstarch Co.).

When starch is used in the meat-like emulsified composition of the present invention, the content of starch is, for example, preferably 15% by weight or less, more preferably 5% to 10% by weight, relative to the meat-like emulsified composition. .

The polysaccharide thickener is not particularly limited as long as it is a polysaccharide thickener generally used for food, and various polysaccharide thickeners can be used. Examples thereof include welan gum, xanthan gum, pectin, carrageenan, guar gum, locust bean gum and tamarind gum, and two or more of these can be used in combination. In particular, welan gum and xanthan gum, which dissolve in water at room temperature, are preferred. Commercially available products include, for example, welan gum “Bistop W” (manufactured by San-Ei Gen FFI Co., Ltd.).

When using the thickening polysaccharide of the meat-like emulsified composition of the present invention, the content of the thickening polysaccharide is 0 with respect to the meat-like emulsified composition, although it depends on the type of thickening polysaccharide used. 0.8% by weight or less is preferable, and 0.2% by weight to 0.5% by weight is more preferable.

Moisture is contained in the meat-like emulsified composition of the present invention. Depending on the composition of the raw materials used, the meat-like emulsified composition usually contains about 0 to 90% by weight of water. For example, it is preferably 10 to 80% by weight, more preferably 35 to 74% by weight, and even more preferably 49 to 66% by weight in the meat-like emulsified composition of the present invention. Although it depends on other compounding ingredients, a meat-like emulsified composition generally becomes hard when the water content is too small and is not suitable, and when the water content is too high, the composition becomes soft and unsuitable.
After the meat-like emulsified composition of the present invention has been subjected to heat treatment, freeze-drying, and the like, the water content of the meat-like processed food of the present invention generally decreases compared to the water content described above. It is difficult to make it constant because it changes depending on temperature, time, and the like.

The meat-like emulsified composition of the present invention can be produced using water-soluble milk protein and edible fat as main components, and the protein component may include egg white protein and soybean protein as needed in addition to water-soluble milk protein. may be mixed.

When egg white protein is used in addition to water-soluble milk protein as the protein component of the meat-like emulsified composition of the present invention, the above egg white protein can be used. As for the content of egg white protein in the meat-like emulsified composition of the present invention, the weight ratio of egg white protein to total protein is preferably 0.8 or less, more preferably 0.6 or less, on a protein basis. The content of egg white protein in the meat-like emulsified composition is preferably 5% by weight or less, more preferably 1% to 5% by weight, based on protein.

When egg white protein and soybean protein are used in addition to milk protein as the protein component of the meat-like emulsified composition of the present invention, the above egg white protein can be used as the egg white protein, and the weight ratio of the egg white protein to the total protein is For example, it is preferably 0.8 or less, more preferably 0.6 or less, on a protein basis. The above soybean protein can be used as the soybean protein, and the weight ratio of the soybean protein to the total protein is preferably 0.5 or less, more preferably 0.3 or less on a protein basis.

When only soy protein is used in addition to milk protein as the protein component of the meat-like emulsified composition of the present invention, the above-mentioned soy protein can be used as the soy protein, and the weight ratio of soy protein to total protein is, for example, 0.1 or less is preferred on a protein basis.

Salt and seasonings can be added to the meat-like emulsified composition of the present invention to the extent that it can be subjected to the following sensory test. As seasonings, spices such as pepper and spice mix, extracts such as packed beef extract, vegetable extract and lemon extract, and herbs such as celery, thyme, laurel and parsley can be added. The salt content of the meat-like emulsified composition is preferably about 0.2 to 2.5% by weight, and the seasoning content is more preferably about 1 to 5% by weight.

The meat-like processed food of the present invention is produced through the steps of mixing and emulsifying the meat-like emulsified composition, filling a casing, and heat-treating. Next, the manufacturing process of the meat-like processed food using the meat-like emulsion composition of the present invention will be described. The meat-like processed food of the present invention can be produced through the generally known steps A to C below, but can also be produced by the methods described in Examples 1 to 32 below.

A. A process for preparing a meat-like emulsified composition by mixing and emulsifying all protein ingredients, edible fats and oils, and water as main ingredients without heat treatment. Regardless, it is possible to mix all ingredients at once. In addition, there is no need for heating treatment when dissolving the raw materials, and cold water can be used for easy preparation. For mixing, it is preferred to use an emulsifier with shearing capability. For example, any known device having a shearing capability can be used, such as various cutters such as a vacuum cutter and various mixers such as a homomixer. For example, "Stephan Cooker" (manufactured by Stephan) can be mentioned. Alternatively, after mixing with a propeller stirrer or other agitator with low shearing ability, emulsification may be separately performed with an emulsifier such as a milder or homogenizer. The emulsifier is preferably in a state in which cold water of 4° C. or less is refluxed, and vacuum deaeration is preferably performed during stirring. Moreover, the rotation speed is preferably 1000 rpm to 3000 rpm, and it is preferable to stir for 3 minutes or longer.

B. Step of Filling Casing with Meat-Like Emulsified Composition Any known casing such as vinylidene chloride casing, collagen, sheep intestine, etc. can be used as the casing filled with the emulsion prepared in step A. Since the emulsion has fluidity, it may be filled in a container with a fixed shape such as a mold instead of a casing.

C. Heat treatment of the meat-like emulsified composition filled in the casing to obtain a meat-like processed food Heating is performed by any known method such as retort heating, boiling in hot water, steam heating, microwave heating, etc. be able to. Examples include retort heating at 120°C for 40 minutes and hot water bath heating at 90°C for 30 minutes. For sufficient heating, the temperature is preferably 60°C or higher, particularly 80°C to 150°C. Moreover, the heating time is preferably 20 minutes or longer, preferably 30 to 60 minutes. After heating, it may be cooled at room temperature, but if necessary, it may be cooled with running water or frozen.

The term "meat-like processed food" as used herein also includes aspects implemented as one component of processed food and oral compositions. In addition, a composition obtained by freezing and drying the meat-like processed food of the present invention after preparation is also included in the "meat-like processed food" in the present specification. The meat-like processed food of the present invention can be used for processed foods such as ham, hamburgers, sausages, meatballs, bacon, meat blocks, dried ingredients for instant noodles, and is particularly useful as ham- or sausage-like processed foods. is. The meat-like emulsion composition and meat-like processed food of the present invention can also be used by mixing with meat. Processed meat products can also be prepared by adding a very small amount of meat to the meat-like emulsion composition and meat-like processed food of the present invention.

Next, examples and comparative examples will be described. The examples shown below merely show some specific examples included in the present invention, and the present invention is not limited to the following examples.

In the following examples and comparative examples, each raw material was weighed according to Tables 1 to 4, and a meat-like emulsified composition was prepared by the method shown below.

The following raw materials were used unless otherwise specified in Examples and Comparative Examples. As the water-soluble casein, calcium caseinate DI-8905 (containing 88.5% by weight of casein protein, manufactured by Arla Foods) and potassium casein Spray (containing 89.5% by weight of casein protein, manufactured by FrieslandCampina DMV) are used. bottom. Whey protein is milk protein GL (containing 93.1% by weight of whey protein, manufactured by Nippon Shinyaku Co., Ltd.), Enlact YYY (containing 91.3% by weight of whey protein, manufactured by Nippon Shinyaku Co., Ltd.), PROGEL800 (containing 78.4% by weight of whey protein, manufactured by FrieslandCampina DMV) was used. As the egg white protein, Glycyrrhiza Ranpaku H (containing 81.4% by weight of egg white protein, manufactured by Nippon Shinyaku Co., Ltd.) was used. Wilpro N10 (containing 88.8% by weight of soybean protein, manufactured by Wilmar) was used as the soybean protein. Milfix D (manufactured by Oji Cornstarch Co., Ltd.) derived from tapioca was used as the starch. Bistop W (welan gum, manufactured by San-Ei Gen FFI Co., Ltd.) was used as the polysaccharide thickener. As the edible oil, commercially available salad oil (manufactured by Nisshin OilliO Group Co., Ltd.: a mixture of soybean oil and rapeseed oil) was used.

<Meat-like emulsion composition>
Specifically, the meat-like emulsified compositions of the present invention shown in Examples and Comparative Examples were produced through the following steps.
1. The powder raw materials were premixed.
2. Add cold water at 2° C. to a refluxed Stephan cooker. , edible fats and oils, and water were added and stirred at 1500 rpm for 5 minutes while vacuum degassing to prepare a meat-like emulsified composition.
3.2. A vinylidene chloride casing having a folded diameter of 50 mm was filled with the meat-like emulsified composition prepared in 1. and heated at 120° C. for 40 minutes or 90° C. for 30 minutes.
4. The stuffing in the casing was cooled with running water to obtain a meat-like processed food.
In addition, the obtained meat-like emulsified composition and meat-like processed food were frozen and thawed, and their physical properties were retained, so they also possessed freezing and thawing properties.

The obtained meat-like emulsified composition was evaluated for physical properties and sensory evaluation by the following methods.

Evaluation items are as follows.
<Physical property evaluation>
I. Breaking strength Breaking strength was measured by filling a vinylidene chloride casing with a folded diameter of 50 mm with a sample before heating after stirring, heating under predetermined heating conditions, allowing to stand overnight or more, and cutting the resulting sample into a thickness of 15 mm. It is cut, penetrated at 1 mm/s with a spherical plunger of φ8 mm with a texture analyzer (TA.XTPLUS manufactured by Stable Micro Systems Co., Ltd.), and the breaking strength is defined as the breaking strength. Breaking strength was measured by setting the unit to g (force) (1 g≈0.0098 N). When the breaking strength was 320 g to 1200 g, it was judged to have appropriate hardness. When the breaking strength is 350 g to 1000 g, and further 350 to 950 g, it can be said that the hardness is more appropriate. Viscosity was evaluated visually.
<Sensory evaluation>
Sensory evaluation was carried out by 3 or 4 monitors who were sufficiently educated and experienced in the evaluation of flavor and texture, and evaluation was made based on the score. Evaluation points are shown by rounding off the average value. The items of sensory evaluation are as follows.
II. Flavor Flavor was evaluated in the following four stages. 4 was given when the protein smell was not so noticeable and the food could be eaten without any problem, and 3 and 4 were taken as the appropriate range.
1: A very strong protein smell is felt, and it is very difficult to eat.
2: A strong protein smell is felt, and it is difficult to eat.
3: A protein smell is sensed, but it is not strong and is barely edible.
4: The protein smell is hardly felt and can be eaten without problems.
III. Texture The texture was evaluated on a 5-point scale, with 1 indicating that the hardness of the resulting composition was very soft and 5 indicating that it was extremely hard. The closer to 3 (moderate texture), the better the texture was evaluated, and 2 to 4 was defined as the appropriate range.
1: Very soft and unfavorable texture 2: Soft but texture close to processed meat 3: Moderate texture 4: Hard but edible.
5: Very hard and difficult to eat IV. Comprehensive evaluation A: Flavor is 4 (optimal), texture is 3 (optimal)
B: Flavor is 4 (optimal) and texture is 2 or 4 (suitable) or flavor is 3 (suitable) and texture is 3 (optimal)
C: Flavor is 3 (suitable) and texture is 2 or 4 (suitable)
D: Flavor is 3 or 4 (suitable) but texture is 1 or 5 (unsuitable) or flavor is 1 or 2 (unsuitable) and texture is 2-4 (suitable)
E: Flavor is 1 or 2 (unsuitable) and texture is 1 or 5 (unsuitable)

Among the protein components used in various prepared meat-like emulsified compositions, Table 1 shows the results when only milk protein was used, Tables 2 and 3 show the results when milk protein and egg white protein were used, milk protein, Table 4 shows the results when soybean protein and egg white protein were used, and when milk protein and soybean were used. These are described above in C.I. The results are the results when the step of heat-treating the stuffed casing was performed at 120° C. for 40 minutes. This is the result when the treatment was performed at 90° C. for 30 minutes. In addition, the results of physical property evaluation and sensory evaluation of the obtained meat-like emulsified composition are also shown.

INDUSTRIAL APPLICABILITY The present invention can provide meat-like processed foods with less protein odor and excellent flavor and texture, and is useful in the field of foods.

Claims (7)

A meat -like emulsified composition containing water-soluble milk protein , edible fat and egg white protein ,
The water-soluble milk protein contains water-soluble casein protein, and the weight ratio of the water-soluble casein protein to the total protein component is 0.16 to 0.66 on a protein basis,
The content of edible fats and oils in the meat-like emulsified composition is 2% to 40% by weight,
The weight ratio of egg white protein to the total protein component is 0.09 to 0.8 on a protein basis.
A gel-like meat-like emulsified composition . 2. The gel-like meat-like emulsified composition according to claim 1 , wherein the water-soluble casein protein contains at least one selected from the group consisting of sodium caseinate, potassium caseinate, calcium caseinate and magnesium caseinate. 3. The gel-like meat-like emulsified composition according to claim 1 , wherein the content of water-soluble casein protein in the meat-like emulsified composition is 1.0% by weight to 10% by weight on a protein basis. The gel-like meat- like emulsified composition according to any one of claims 1 to 3 , further comprising starch or polysaccharide thickener. A processed meat-like food produced by heat-treating the gel -like meat-like emulsified composition according to any one of claims 1 to 4 , wherein the processed meat-like food has a breaking strength of 320 g to 1200 g. food . 6. The meat-like processed food according to claim 5 , wherein the meat-like processed food is ham- or sausage-like processed food. A. A step of mixing and emulsifying raw materials containing all protein components, edible fats and oils, and water as main components without heat treatment to prepare a gel-like meat-like emulsified composition;
B. B. Filling a casing with a gelled meat-like emulsified composition; 7. The method for producing a meat-like processed food according to claim 5 or 6 , comprising the step of heat-treating the gelatinous meat-like emulsified composition filled in the casing to obtain the meat-like processed food.