TW202139850A - Food texture-improving composition for meat-like food product - Google Patents

Abstract

The purpose of the present invention is to provide a meat-like food product excelling in loosening properties. The present invention provides a food texture-improving composition for meat-like food products, an oil phase being used as a continuous phase in the composition, and the solid fat content of the oil phase at 20 DEG C being 1-70% or the B-type viscosity of the composition when measured at 20 DEG C and 30 rpm being 100-20000 cps (100-20000 mPa.s). The present invention also provides a method for producing a meat-like processed product, the method having a mixed composition production step in which a mixed composition is obtained by contacting and mixing a vegetable protein ingredient and the food texture-improving composition for a meat-like food product. The present invention also provides a method for producing a meat-like food product, the method including a step for heating and cooking the meat-like processed product.

Description

Texture improving composition for meat-like food

The present invention relates to a texture improving composition for meat-like foods.

In the context of uneasy supply of raw meat raw materials, the demand for meat-like foods that do not use raw meat raw materials, but blend a large amount of soy-derived materials, peas-derived materials and other plant-based raw materials, is increasing. Compared with the case of using animal meat, meaty foods made from plant-based raw materials have a more uniform taste, and there is a need to achieve an excellent loose taste. For example, Patent Document 1 describes a method of improving the texture by using gel or the like. However, the looseness like meat cannot be achieved.

[Prior technical literature] [Patent Literature] [Patent Document 1] Japanese Patent Application Laid-Open No. 2016-54719

[The problem to be solved by the invention]

The purpose of the present invention is to provide a meaty food with excellent porosity. [Means to solve the problem]

The inventors have conducted in-depth research and found that if an oil phase with a specific ratio of solid fat content at 20°C is used as a continuous phase composition, or a type B viscosity at 20°C is used as a specific value for the oil phase The continuous phase composition is used as a raw material to produce meat-like foods with vegetable protein materials as the main raw material, and it is possible to produce processed edible meat products with excellent looseness.

The texture-improving composition for meat-like foods, the manufacturing method of meat-like processed products, the manufacturing method of meat-like foods, and the meat-like food of the present invention are the following [1] to [11]. [1] A taste-improving composition for meaty foods, which uses an oil phase as a continuous phase. The solid fat content of the oil phase at 20°C is 1% or more and 70% or less. [2] A taste-improving composition for meaty foods, which uses an oil phase as a continuous phase. The solid fat content of the oil phase at 20°C is 1% or more and 25% or less. [3] A taste-improving composition for meaty foods, which uses an oil phase as a continuous phase. The type B viscosity of this composition when measured at 20°C and 30 rpm is 100 cps or more and 20000 cps or less (100 mPa･s or more and 20000 mPa･s or less). [4] A method of manufacturing a meat-like processed product, comprising: a mixed composition manufacturing step, by bringing a vegetable protein material into contact with and mixing the meat-like food texture improving composition of any one of [1] to [3] Mixed composition. [5] Such as [4] the method of manufacturing meat-like processed products, wherein the meat-like food texture improving composition is carried out after the vegetable protein material is brought into contact with the meat-like food texture improving composition at 20°C for 10 minutes In fact, the increase rate of the mass of the vegetable protein material is 41% by mass or less. [6] The method for producing a meaty processed product according to [4] or [5], wherein, in the manufacturing step of the mixed composition, when the vegetable protein material is brought into contact with the meaty food texture improving composition, the meaty food The temperature of the texture improving composition is below the rising melting point of the oil phase. [7] A method for manufacturing meat-like foods has the step of heating and conditioning meat-like processed products obtained by the method for manufacturing meat-like processed products in any one of [4] to [6]. [8] A meaty food containing vegetable protein materials and oils; The meat-like food does not contain fish or livestock meat, or the whole meat-like food is 100% by mass, and the content is less than 30% by mass; When the meat-like food is at any temperature above 50°C and below 55°C, the shear force is an area of 20N/mm･sec or less. [9] A meaty food containing vegetable protein materials and oils; The meat-like food does not contain fish or livestock meat, or the whole meat-like food is 100% by mass and contains 30% by mass or less, The dripping rate of the meat-like food is 1% by mass or more and 5% by mass or less based on the entire meat-like food as 100% by mass. [10] For example, the meaty food of [8] or [9] is obtained by heating the meaty processed product. The meaty processed product contains: the solid fat content at 20 ℃ is 1 to 70% (that is, 1% or more than 70%). % Or less) as the continuous phase composition. [11] For example, the meat-like food of any one of [8] to [10] is obtained by heating meat-like processed products. The meat-like processed products contain: the oil phase is used as the continuous phase, and the type B viscosity at 20°C is 100 cps Above 20000cps (100mPa･s above 20000mPa･s) composition. [Effects of Invention]

According to the present invention, it is possible to provide a meaty food with excellent porosity.

The following describes the implementation of the present invention.

＜Meat-like food texture improvement composition＞ By using the meaty food texture improving composition of the present invention, it is possible to improve the texture of meaty foods produced with vegetable protein materials as the main component and without using or hardly using livestock meat.

The texture-improving composition for meaty foods of the present invention uses a composition having an oil phase as a continuous phase as an active ingredient. In the texture improving composition for meat-like foods, the composition having an oil phase as a continuous phase contains edible fats and oils. Regarding the components other than the composition in which the oil phase is the continuous phase, any component may be contained unless the effect of improving the looseness of the meaty food is lost. For example, emulsifiers such as water and lecithin, antioxidants, and amino acids may be contained.

The edible fats and oils used for the composition with the oil phase as the continuous phase are not particularly limited as long as they do not reduce the looseness of meaty foods. For example, they can be selected from soybean oil, rapeseed oil, corn oil, and olive oil. , Sesame oil, safflower oil, sunflower oil, cottonseed oil, rice bran oil, peanut oil, palm oil, palm kernel oil, coconut oil and other vegetable fats; tallow, lard, milk fat, chicken fat and other animal fats; and these are implemented One or a mixture of two or more of processed fats and oils such as fractionation, hydrogenation, and transesterification.

In the meaty food texture improving composition of the present invention, the content of edible fats and oils is 100% by mass of the whole meaty food texture improving composition, preferably 85% by mass or more, and 90% by mass or more. Preferably, it is more preferably 95% by mass or more, and may also be 100% by mass.

In one aspect of the present invention, the "meat-like food" is based on the view that the effect of improving the porosity by using a specific composition is 100% by mass, and the content of fish or livestock meat is taken as 100% by mass. It is preferably 30% by mass or less, preferably 20% by mass or less, more preferably 10% by mass or less, and most preferably does not contain fish or livestock meat.

In one aspect of the present invention, the texture improving composition for meaty foods is preferably solid or semi-solid. At this time, the solid fat content (hereinafter referred to as SFC) of the texture improving composition for meat-like foods is preferably 1% or more at 20°C, preferably 5% or more, and more preferably 7% or more . In addition, at 20°C, 70% or less is preferred, 60% or less is more preferred, 50% or less is more preferred, 40% or less is more preferred, 30% or less is more preferred, and 25% or less is preferred More preferably, 23.5% or less is the best. In addition, when the upper limit and lower limit of the numerical range are indicated in this specification, the upper limit and the lower limit can be appropriately combined, and the numerical range obtained therefrom shall also be the numerical range disclosed in this specification.

In one aspect of the present invention, in the meaty food taste improving composition, the solid fat content (hereinafter referred to as SFC) is preferably 1% or more at 10°C, preferably 5% or more, and 7% The above is better. In addition, at 10°C, 90% or less is preferable, 70% or less is more preferable, 60% or less is more preferable, 45% or less is more preferable, and 41.6% or less is most preferable.

SFC is measured according to AOCS Official Method Cd 16b-93.

The texture improving composition for meaty foods of the aspect of the present invention can be prepared by selecting edible fats within the above-mentioned solid fat content range, or by mixing two or more edible fats with different solid fat content. More specifically, it is possible to add vegetable oils such as palm oil and palm kernel oil, transesterification oils, hydrogenated oils, and extremely hardened oils to edible oils with low solid fat content such as soybean oil, rapeseed oil, and corn oil. One or two or more types of edible fats and oils with high solid fat content like processed fats and oils. Those with ordinary knowledge in the technical field to which the present invention pertains can adjust the solid fat content of the meaty food texture improving composition to a desired range by appropriately selecting and mixing edible fats and oils with different solid fat contents.

In addition, the meaty food texture improving composition of one aspect of the present invention can be prepared by adding an emulsifier containing 70% by mass or more of saturated fatty acids among constituent fatty acids to a composition having an oil phase as a continuous phase. .

In one aspect of the present invention, the texture improving composition for meat-like foods may be in a viscous liquid state. When the texture improving composition for meat-like food is a viscous liquid composition, its viscosity is maintained at 20°C with continuous stirring for 30 minutes in a water bath at 20°C by using a B-type viscometer (Manufactured by Toki Sangyo Co., Ltd., BM type rotor, No. 2～4) Measure the viscosity when rotating at 30rpm for the 10th time. The viscosity is preferably 100cps or more (100mPa･s or more), and 500cps or more (500mPa･) s or more) is preferable, 1000 cps or more (1000 mPa･s or more) is more preferable, 3000 cps or more (3000 mPa･s or more) is more preferable, and 4000 cps or more (4000mPa･s or more) is most preferable. In addition, the viscosity is preferably 20,000 cps or less (20,000 mPa·s or less), and more preferably 18,000 cps or less (18,000 mPa·s or less). In this manual, the viscosity measured by the above method is also called "B-type viscosity".

The texture improving composition for meaty foods according to one aspect of the present invention can be prepared by mixing an emulsifier with a composition having a liquid oil phase as a continuous phase, for example. As the emulsifier, a known emulsifier capable of thickening the composition with the oil phase as the continuous phase can be used. One or more of the group consisting of sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, lecithin, and polyglycerol condensed ricinoleate.

＜Manufacturing method of meat-like processed products＞ The manufacturing method of the meat-like processed product of the present invention has: The manufacturing step of the mixed composition involves contacting and mixing the vegetable protein material with the above-mentioned meaty food texture improving composition to obtain a mixed composition. "Meat-like processed products" in this manual refers to products containing vegetable protein materials and the above-mentioned taste-improving composition for meat-like foods, and are raw materials for meat-like foods.

The plant-based protein material used in the method of producing meat-like processed products of the present invention, for example, is a substitute for edible meat with a protein content of 40% by mass or more in terms of dry mass. Lentil protein, chickpea protein, pea protein and other soy protein, wheat protein, one or more than two types of materials. For example, soy protein materials include protein materials using soybeans as a raw material, such as soybean protein isolate, defatted soybeans, concentrated soybean protein, and soy milk powder.

In addition, the plant-based protein material can be used in powder form, tissue-processed, or a combination of these. In terms of the ease of being loose in the mouth during chewing of meat-like foods and the point at which juiciness can be imparted, it is preferable to use granular vegetable protein materials, for example, granular soy protein is suitable. In order to give the meat texture and chewiness, it is advisable to use a variety of different sizes of soy protein in combination. The granular vegetable protein material means a vegetable protein material that has been structured, for example, it is obtained by supplying the vegetable protein material to an extrusion machine such as an extruder.

In the manufacturing method of the meat-like processed product of the present invention, it is preferable to use a soy protein material that has been soaked in water and then the structured structure is broken to become partially fibrous.

The texture improving composition for meat-like food used in the method of manufacturing meat-like processed products of the present invention is maintained at 20°C (±1°C), and the quality of the plant-based protein material when exposed to the above-mentioned plant-based protein material for 10 minutes The increase rate is preferably 41% by mass or less, preferably 30% by mass or less, and more preferably 0% by mass. If the texture improving composition for meaty foods of this nature is used, meaty foods with improved porosity can be obtained.

The content of vegetable protein materials (after soaking in water) in processed meat products varies according to the type and purpose of processed meat products. The entire processed meat product is regarded as 100% by mass, and 20% by mass or more and 80% by mass or less are taken as More preferably, it is more preferably 20% by mass or more and 75% by mass or less, and more preferably 25% or more and 70% by mass or less. The content of the texture improving composition for meaty foods is preferably 3 parts by mass or more and 80 parts by mass or less, preferably 5 parts by mass or more and 75 parts by mass, relative to 100 parts by mass of the vegetable protein material (after soaking in water) , More preferably 10 parts by mass or more and 75 parts by mass or less.

In the production method of the meat-like processed product of the present invention, in addition to the plant protein material as the main raw material and the meat-like food texture improving composition, it may also be used in the processed product within a range that does not inhibit the effects of the present invention. Use additives that can generally be added. For example, it can be: Vegetables (raw onions, etc.); Flour; Protein (milk protein, protein, wheat protein, etc.); Starch (cross-linked starch, oil processed starch, etc.); Seasoning (sugar, sodium glutamate, etc.); Liquid seasoning (soy sauce, edible vinegar, oil, wine, mirin, etc.); Enzymes (transglutaminase, protease, etc.); Spices (nutmeg, pepper, garlic powder, ginger powder, turmeric powder, etc.); Sodium hexadienoate and glycine; pH adjusters (hydrochloric acid, lactic acid, citric acid, acetic acid, calcium hydroxide, caustic soda, sodium carbonate, sodium bicarbonate, sodium acetate, etc.); Salts (table salt, phosphate, glutamate, citrate, gluconate, carbonate, etc.); Preservatives (sodium acetate, etc.); Antioxidants (sodium ascorbate, etc.); Coloring agent (carmine pigment, etc.); Emulsifiers (monoglycerin fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, lecithin, etc.); Nutritional fortifiers (calcined shell calcium, eggshell calcium, calcium carbonate, etc.), etc. It may also contain other ingredients commonly used in foods, such as spices.

In one aspect of the manufacturing method of the meat-like processed product of the present invention, the entire meat-like processed product is used as 100% by mass, and the use of fish or livestock meat is preferably 30% by mass or less, and preferably 20% by mass or less. 10% by mass or less is better, and it is best not to use fish or livestock meat.

In one aspect of the manufacturing method of the meat-like processed product of the present invention, in the "mixed composition manufacturing step", the plant-based protein material is brought into contact with and mixed with the above-mentioned meat-like food texture improving composition.

It can be mixed by manpower or by machinery such as food processors. The vegetable protein material and the above-mentioned meat-like food texture improving composition are mixed to a uniform degree. When using a food processor, the mixing time should be more than 10 seconds. If it is mixed for a long time, the structure of the plant protein material becomes too fine, and it is difficult to obtain an appropriate texture. Therefore, 1 minute or less is preferable, and 30 seconds or less is more preferable.

It is possible to perform the mixing step more than two times to form a plurality of mixed species, and it is also possible to mix a plurality of mixed species in the mixed composition manufacturing step to form a single mixed composition. In addition, it is also possible to form a mixed composition by covering one mixed kind with another mixed kind.

In one aspect of the manufacturing method of the meat-like processed product of the present invention, the temperature of the meat-like food texture-improving composition when the meat-like food texture-improving composition is brought into contact with the vegetable protein material in the mixed composition manufacturing step It should be below the rising melting point temperature, preferably solid or semi-solid. Semi-solid refers to those that have a certain degree of fluidity at room temperature, but have extremely high viscosity, and it is difficult to measure the viscosity with a rotary viscometer at room temperature, or they are not solid at room temperature However, those with shape retention to the degree of non-fluidity. The fluidity is higher than that of solids and lower than that of liquids. It is a substance in the intermediate state between solid and liquid.

＜Meat-like food manufacturing method＞ The manufacturing method of meat-like food of the present invention has the step of heating and conditioning, and heat-conditioning the meat-like processed product manufactured through the above-mentioned manufacturing method of meat-like processed product.

The "meat-like food" in this manual refers to the food obtained by heating and conditioning meat-like processed products. The "heating and conditioning step" is preferably one or more heat treatments selected from frying, grilling, stewing, boiling, and steam heating. "Meat-like food" contains plant protein materials and fats, for example, meat patties, hamburger steaks, dumplings, sausages, cutlets, croquettes, siu mais, meatballs, meat dumplings, and meat buns with plant protein materials as the main raw material , Chicken meatballs, chicken nuggets, etc.

＜Meat-like food＞ In the "meat-like food" of the present invention, the whole meat-like food is 100% by mass, and the content of fish or livestock meat is 30% by mass or less, preferably 20% by mass or less, preferably 10% or less, or not containing Fish or livestock meat uses plant protein as the main ingredient. Compared to foods that do not use the meaty food texture improving composition, meaty foods manufactured by using the meaty food texture improving composition have a loose texture.

The meat-like food of the present invention can be obtained by heating the above-mentioned meat-like processed product.

In one aspect of the present invention, the meat-like food is manufactured using a solid or semi-solid meat-like food texture improving composition. The solid fat content (hereinafter referred to as SFC) of the meaty food texture improving composition used at this time is preferably 1% or more at 20°C, preferably 5% or more, and more preferably 7% or more good. In addition, at 20°C, 70% or less is preferred, 60% or less is more preferred, 40% or less is more preferred, 30% or less is more preferred, 25% or less is more preferred, and 23.5% or less is preferred optimal.

In one aspect of the present invention, the solid fat content (hereinafter referred to as SFC) of the meaty food texture improving composition used in the production of meaty foods is preferably 1% or more at 10°C, preferably 5% The above is preferable, and 7% or more is more preferable. In addition, at 10°C, 90% or less is preferable, 70% or less is more preferable, 60% or less is more preferable, 45% or less is more preferable, and 41.6% or less is most preferable.

In one aspect of the present invention, the meat-like food texture improving composition used in the production of meat-like food may be in a liquid form. When a liquid composition is used, the viscosity of the meat-like food texture improving composition is maintained at 20°C with continuous stirring for 30 minutes in a water bath at 20°C by using a type B viscometer (Toki Sangyo Co., Ltd., BM type rotor, No. 2～4) Measure the viscosity when rotating at 30rpm for the 10th time. The viscosity is preferably 100cps or more (100mPa･s or more), and 500cps or more (500mPa･s or more) More preferably, it is more preferably 1000 cps or more (1000 mPa･s or more), more preferably 3000 cps or more (3000 mPa･s or more), and more preferably 4000 cps or more (4000 mPa･s or more). In addition, it is preferably 20,000 cps or less (20000 mPa·s or less), and more preferably 18,000 cps or less (18,000 mPa·s or less).

In addition, from the viewpoint of improving porosity, the shear force of processed meat products at any temperature of 50°C to 55°C is preferably 8N/mm･sec or more, and 10N/mm･sec or more Better. In addition, 20N/mm･sec or less is preferable, 16N/mm･sec or less is preferable, and 13N/mm･sec or less is preferable.

The "shear force" in this manual refers to the force required for compression shear, which is determined by the following steps. First, cut out a measuring object with a width of 20 mm from the meat-like food. Cut the center of the grilled meaty food (80mm in diameter) into a width of 20mm, heat it to 50°C or more and 55°C or less (500W, about 20 seconds) in a microwave oven, and use a Warner-Bratzler flat blade with a width of 70mm. The analyzer (TA-XT Plus, manufactured by Stable Micro Systems), compresses the area 15mm or more from the side of the meaty food with a gap of 5mm, a compression speed of 1.5mm/sec, and room temperature (20±2°C) three times Determination. Obtain the time integral (N/mm･sec) of the stress (N/mm) applied to the measurement object during the compression time. Perform the above steps 3 times. Let the average of the three values obtained from the time integration of the stress be the "shear force".

In the grilled meat-like food of one aspect of the present invention, from the viewpoint of improving juiciness, etc., the dripping rate of the meat-like processed product at any temperature of 50°C to 55°C is based on the overall meat-like food As 100% by mass, 1% by mass or more is preferable, 1.5% by mass or more is more preferable, and 2% by mass or more is more preferable. In addition, from the viewpoint of obtaining a juicy feeling like meat, it is preferably 5% by mass or less, preferably 3% by mass or less, and more preferably 2.5% by mass or less.

The "drip rate" in this manual is measured by the following steps. First, cut meat-like food to obtain 4 samples (6-8g/1 piece). Determine the quality of each sample. Prepare 4 sheets of paper (wiping paper). Fold the paper in half and measure the quality. Next, the 4 samples were put into a microwave oven and heated at 500W for about 30 seconds, so that the temperature of the samples became 50°C or more and 55°C or less. Next, compress each sample within 10 minutes after heating. Specifically, one sample was placed on the wipe paper, and a texture analyzer (TA-XT Plus, manufactured by Stable Micro Systems) equipped with a plunger of a circular flat plate with a diameter of 30 mm was used with a gap of 5 mm and a compression speed of 1 mm/ sec, room temperature (20±2℃) for compression. The height is compressed from the height before compression to a reduction of 35%. Perform this step on each of the 4 samples. Next, the masses of 4 sheets of paper were measured. Take the average of the increase in the mass of 4 sheets of paper from before the sample is placed as the "dripping amount". Then, the "dripping rate" is obtained from the following formula. Dripping rate (mass%) = (dropping volume (g) ÷ mass of the sample before compression (g)) × 100 [Example]

Examples are shown below to describe the present invention in more detail, but the present invention is not limited to these examples.

＜Materials＞ The following materials are mainly used as raw materials. (1) Soy protein material Product name: Fujinic Ace 500, Vegitex SHF, Apex 950, New Fuji Pro SEH, all manufactured by Fuji Oil Co., Ltd. Product name; gluten, manufactured by Sanyu Foods Co., Ltd. (2) Rapeseed oil Product name: AJINOMOTO refreshing canola oil, manufactured by J-OIL MILLS Co., Ltd. (3) Emulsifier Polyglycerin fatty acid ester (product name; CV-1L, manufactured by Sakamoto Pharmaceutical Co., Ltd.) (4) Taste improving composition for meaty foods 1) Product name; S Special100LT (ghee, solid fat content at 20°C is 7.5%) 2) Product name: Euromelt 20B (ghee, solid fat content at 20°C is 16.6%) 3) Product name; Facier type 2 (ghee, solid fat content at 20°C is 23.5%) 4) Product name; Unicool Gold (ghee, solid fat content at 20°C is 37.9%) 5) Product name; T Special M (ghee, the solid fat content at 20°C is 58%) 6) For rapeseed oil, the composition 1) to 5) in which CV-1L is mixed in the ratio (mass ratio) described in Table 1 are all manufactured by J-OIL MILLS Co., Ltd. (5) Ajinomoto Product name; Ajinomoto, manufactured by Ajinomoto Co., Ltd. (6) Protein powder Product name: Dry protein W type Kewpie Co., Ltd.

＜Determination of solid fat content of taste improving composition for meaty food＞ The solid fat content of solid fat is determined by the above-mentioned method. The results are shown in Table 1.

＜Determination of the rising melting point of the taste improving composition for meaty foods＞ The rising melting point is measured in accordance with the "2.2.4.2-1996" melting point (rising melting point)" of the Standard Oil and Fat Analysis and Testing Method (Japan Petrochemical Society). The results are shown in Table 1.

＜Measuring the viscosity of the texture improving composition for meat-like food＞ The viscosity of the liquid oil added with the emulsifier was measured with a B-type viscometer (measured under the conditions of rotation speed: 30 rpm, rotor: No. 2 to 4, and product temperature: 20°C). The results are shown in Table 1.

＜Mass increase rate of soybean protein material＞ The increase in the mass of the soybean protein composition was investigated when the meat-like food texture improving composition was brought into contact with the soybean protein material. First, soak the following soy protein used as the raw material of the meatloaf in water. The quality after soaking in water is as follows: Fujinic Ace 500　2.1 times Vegitex SHF　1.8 times New Fuji Pro SEH　3 times These 3 kinds of soybean protein materials (after soaking in water) are mixed at a mass ratio of 1:1:1 to obtain a mixed soybean protein material. Weigh 3g and place it on a 10×10cm gauze. Pick up the four corners of the gauze, so that the mixed soy protein material is wrapped in gauze, and then fix the four corners of the gauze with rubber bands. Next, the mixed soybean protein material was wrapped with gauze and contacted with the meaty food texture improving composition described in Table 1 in a 100 mL beaker placed in a water bath at 20°C. After 10 minutes, pull up the soy protein material wrapped in gauze and place it on the metal mesh for 5 minutes. Take out the mixed soybean protein material from the gauze bag and measure its quality. Calculate the increase rate of the mass of soy protein material. The results are shown in Table 1.

[Table 1]

＜Method of making soybean meat pie＞ The soybean patties of Experimental Examples 1 to 9 were produced by the following procedures. 1. Soak the soy protein material in water, let it stand for 1 hour, then squeeze out the water. 2. Among the soy protein materials, Vegitex SHF and Apex 950 are finely cut with a food processor. 3. Weigh the materials in the proportions in Table 2 and mix them carefully with a food processor. Regarding the taste improver for rapeseed oil or meat-like foods described in Table 2, the experimental example 1 uses 100% rapeseed oil, the experimental example 2 uses S Special 100 LT, and the experimental example 3 uses Euromelt 20B. Example 4 uses Facier type 2, Experimental Example 5 uses Unicool Gold, Experimental Example 6 uses T Special M, Experimental Example 7 uses rapeseed oil 94% by mass, CV-1L 6% by mass, and Experimental Example 8 uses vegetable The seed oil was 97% by mass and CV-1L was 3% by mass. In Experimental Example 9, rapeseed oil was 99% by mass and CV-1L 1% by mass. In addition, the ratio of soy protein materials in the following table refers to the ratio of soy protein materials after soaking in water. 4. Weigh 75g of the mixture from step 3 and use a cylindrical mold with a diameter of 80mm to shape it into the shape of a hamburger steak. The meat-like processed product in the shape of a hamburger steak taken out of the mold is fried in a pan until browned on both sides. , Cover the pot and simmer, and get the soybean meat cakes of experimental examples 1-9.

[Table 2]

＜Dripping amount and dripping rate＞ The drip rate is obtained by the above method. The results are shown in Table 1. (result) From the viewpoint of improving the taste, meat-like foods with a high drip rate are preferred. Comparing Experimental Examples 2 to 6 with Experimental Example 1, it can be seen that because of the high dripping rate, it is advisable to use a meaty food texture improving composition with a solid fat content of 7.5% or more at 20°C to produce a meaty food. In addition, from the viewpoint of improving the taste, meat-like foods with a high drip rate are preferred. Comparing experimental examples 7-9 with experimental example 1, it can be seen that because of the high dripping rate, it is suitable to use type B viscosity of 1040cps or more (1040mPa･s or more) when measured at 20°C and 30rpm. The taste improving composition is more suitable for meaty foods with 5000cps or more (5000mPa･s or more). For meaty foods, the taste improving composition is more preferably for meaty foods with 17600cps or more (17600mPa･s or more). The texture-improving composition produces meat-like food. In terms of increasing the dripping rate of meat-like foods, the combination of plant-based protein materials and meat-like food texture improving composition should be used when the plant-based protein materials have a mass increase rate of 41% by mass or less when they are in contact with each other for 10 minutes. It is better to use the combination when the mass increase rate is below 0%.

＜Shear force＞ By the above method, the "shear force" is obtained. The results are shown in Table 1. (result) The lower the value of the shear force, the better the looseness of the meat-like food, and it is considered that it can bite the meat-like food with less force. From the viewpoint of improving the looseness of meaty foods, comparing Experimental Examples 2 to 6 with Experimental Example 1, it can be seen that it is advisable to use a composition for improving the taste of meaty foods with a solid fat content of 7.5% or more at 20°C. To produce meat-like foods, it is better to use more than 16.6% of meat-like foods with taste-improving composition to make meat-like foods. In addition, it is advisable to use less than 58% meaty food taste improving composition to produce meaty foods, preferably 37.9% less than 37.9% meaty food taste improving composition to produce meaty foods, and more preferably 23.5% meaty foods. The texture improving composition for food produces meat-like food. From the viewpoint of improving the porosity of meat products, comparing Experimental Examples 7-9 with Experimental Example 1 shows that it is advisable to use Type B viscosity when measured at 20°C and 30rpm, which is 1040cps or more (1040mPa･s or more) The meaty food texture improving composition of) is used to produce meaty food, and it is more suitable to use the meaty food texture improving composition of 5000cps or more (5000mPa･s or more) to produce meaty food.

＜Sensory Evaluation＞ This evaluation system uses the scoring method as the sensory evaluation method. The evaluator is a trained professional team of 7 people. In addition, the evaluation items and ratings are as follows. The score here is the value of dividing the total value of the score by the number of people in the group (that is, the average value). A score was given based on the evaluation "3" of Experimental Example 1. After grilling (80mm in diameter) meat-like food is cut into sectors with a center angle of 90 degrees, and then heated in a microwave oven (500W, 40 seconds). Evaluate the looseness of meaty foods when they are eaten, and the juiciness of the oil when they are chewed. The results are shown in Table 1. (1) Porosity 5　 Disperse into granules by one chew 4　 dispersed into granules by chewing twice 3　 disperse into granules by chewing 3 to 5 times 2　 can be dispersed if chewed repeatedly, but does not become granular 1　 It is not easy to disperse even if chewing repeatedly (2) Juicy 5　 There is liquid component overflow from the entrance 4　 Liquid ingredients overflowed during the first chewing 3　 Liquid components overflow during the 3rd to 5th chewing 2　If you repeat chewing several times, you can feel the liquid component 1　You can’t feel the liquid ingredients even if you chew (result) Compared with Experimental Example 1, Experimental Examples 2 to 6 have crispy surfaces, dripping of fat during chewing, and the umami taste of fat is easily felt due to the moderately dispersed during chewing. From the viewpoint of improving the porosity, it is preferable to use a meaty food texture improving composition with a solid fat content of 7.5% or more at 20°C to produce a meaty food. In addition, it is advisable to use less than 58% meaty food taste improving composition to produce meaty foods, preferably 37.9% less than 37.9% meaty food taste improving composition to produce meaty foods, and more preferably 23.5% meaty foods. The texture improving composition for food produces meat-like food. From the viewpoint of improving the looseness and juiciness, the drip rate is preferably 1.8% by mass or more and 2.2% by mass or less. In addition, from the viewpoint of improving the looseness and juiciness, it is preferable to use a meaty food texture improving composition with a mass increase rate of 41% by mass or less of soy protein material, and it is more suitable to use meaty foods with a mass increase of less than 0% by mass. Use a texture improving composition.

＜Method of making vegetarian meat pie＞ The vegetarian meatloaf of Experimental Examples 1 to 4 was produced by the following steps. 1. After soaking the soy protein material in water for 1 hour, squeeze out the water. 2. Vegitex SHF and Apex 950 among the soy protein materials are finely cut with a food processor. 3. Weigh the materials in the proportions shown in Table 3 and mix them carefully with a food processor. Regarding the taste improver for rapeseed oil or meat-like foods described in Table 3, 100% rapeseed oil was used in Experimental Example 1, S Special 100 LT was used in Experimental Example 2, and Euromelt 20B was used in Experimental Example 3. , Facier type 2 is used in Experimental Example 4. 4. Weigh 50g of the mixture from step 3 and knead it into an oval shape by hand, and then coat the whole with wheat flour, batter, and breader. After frying at 170°C for 4 minutes, let it stand for 1 hour to obtain the vegetarian meatloaf of Experimental Examples 1 to 4. In addition, the batter was prepared by mixing 60 g of whole eggs, 27 g of wheat flour (manufactured by Nissin Flour Co., Ltd.), and 30 g of water. For the coating, bread flour (manufactured by FRYSTAR) is used.

[table 3]

＜How to make vegetarian dumplings＞ The plain dumplings of Experimental Examples 1 to 4 were produced by the following steps. 1. After soaking the soy protein material in water for 1 hour, squeeze out the water. 2. Among the soy protein materials, Vegitex SHF, Apex 950, and gluten are finely cut with a food processor. 3. Weigh the materials in the proportions in Table 4 and mix them carefully with a food processor. Regarding the taste improver for rapeseed oil or meat-like foods described in Table 4, 100% rapeseed oil was used in Experimental Example 1, S Special 100 LT was used in Example 2, and Euromelt was used in Experimental Example 3. 20B, Facier type 2 is used in Experimental Example 4. 4. Weigh 20g of the mixture from step 3, wrap it into dumpling shape with dumpling skins (made by Moranbong), put the meat-like processed product in a pan with a lid and simmer for 5 minutes, then leave it for 1 hour to obtain experimental example 1~ 4 vegetarian dumplings.

[Table 4]

＜Method of making vegetarian sausage＞ The vegetarian sausages of Experimental Examples 1 to 4 were produced by the following steps. 1. After soaking the soybean protein material in water for 1 hour, squeeze out the water. 2. Among the soy protein materials, Vegitex SHF and Apex 950 are finely cut with a food processor. 3. Weigh the materials in the proportions in Table 5 and mix them carefully with a food processor. Regarding the taste improver for rapeseed oil or meat-like foods described in Table 5, 100% rapeseed oil was used in Experimental Example 1, S Special 100LT was used in Example 2, and Euromelt 20B was used in Experimental Example 3. , Facier type 2 is used in Experimental Example 4. 4. Fill the mixture of step 3 with a filling machine (sausage maker, manufactured by Beiyin Company) to a 16mm diameter collagen casing (made by Collagen Casing, manufactured by nippi), and place the filled sausage-shaped meat-like processed product in boiling boiling water After being boiled for 4 minutes, it was left for 1 hour to obtain the vegetarian sausages of Experimental Examples 1 to 4.

[table 5]

＜Sensory Evaluation＞ Sensory evaluation was carried out according to the above-mentioned method. The evaluator is a professional team of 5 trained. Heat the veggie meatloaf, veggie dumplings and veggie sausages individually in a microwave oven (500W, 40 seconds). Evaluate the looseness of meaty foods when eating, and the juiciness of oil when chewing. The results are shown in Table 6. (result) (Vegetarian Meatloaf) Compared with Experimental Example 1, Experimental Examples 2 to 4 had fat dripping during chewing, and due to the moderate looseness during chewing, it was easy to feel the umami taste of the fat. From the viewpoint of improving the porosity, it is found that a meaty food texture improving composition with a solid fat content of 7.5% or more at 20° C. is suitable for the production of meaty foods. In addition, it is known that it is more appropriate to use the meat-like food texture improving composition with 23.5% or less to produce meat-like food. In addition, it is found that from the viewpoint of improving the looseness and juiciness, it is better to use a meat-like food texture improving composition having a mass increase rate of a soybean protein material of 0% by mass or less. (Vegetarian dumplings) Compared with Experimental Example 1, Experimental Examples 2 to 4 have the same juiciness, and the umami taste of fat is easily felt due to the moderate dispersion during chewing. From the viewpoint of improving the porosity, it is found that a meat-like food texture improving composition with a solid fat content of 7.5% or more at 20°C is suitable for the production of meat-like foods. In addition, it was found that it is better to use 23.5% or less of meat food texture improving composition to produce meaty food. In addition, it is found that from the viewpoint of improving the looseness and juiciness, it is better to use a meat-like food texture improving composition having a mass increase rate of a soybean protein material of 0% by mass or less. (Vegetarian sausage) Compared with Experimental Example 1, in Experimental Examples 2 to 4, the fat dripped during chewing, and the umami taste of the fat was easily felt due to the moderate dispersion during chewing. From the viewpoint of improving the porosity, it is found that a meat-like food texture improving composition with a solid fat content of 7.5% or more at 20°C is suitable for the production of meat-like foods. In addition, it is found that it is better to use 23.5% or less of meat-like food texture improving composition to produce meat-like food. In addition, it is found that from the viewpoint of improving the looseness and juiciness, it is better to use a meat-like food texture improving composition having a mass increase rate of a soybean protein material of 0% by mass or less.

[Table 6]

The texture improving composition for meat-like foods, the manufacturing method of meat-like processed products, the manufacturing method of meat-like foods, and the meat-like food of the present invention are not limited to the above-mentioned implementation forms and examples, and can be used without prejudice to Various changes are made within the scope of the effects of the invention.

Claims (11)

A taste-improving composition for meaty foods, which uses an oil phase as a continuous phase. The solid fat content of the oil phase at 20°C is 1% or more and 70% or less. A taste-improving composition for meaty foods, which uses an oil phase as a continuous phase. The solid fat content of the oil phase at 20°C is 1% or more and 25% or less. A composition for improving the taste of meat-like food, which uses the oil phase as the continuous phase. The type B viscosity of this composition when measured at 20°C and 30 rpm is 100 cps or more and 20000 cps or less (100 mPa･s or more and 20000 mPa･s or less). A method for manufacturing a meat-like processed product, comprising: a mixed composition manufacturing step, by contacting and mixing a plant-based protein material with the meat-like food texture improving composition according to any one of claims 1 to 3, and mixing Composition. The method for manufacturing meat-like processed products of claim 4, wherein the texture-improving composition system for meat-like foods is carried out after the plant-based protein material is brought into contact with the texture-improving composition for meat-like foods at 20°C for 10 minutes In fact, the increase rate of the mass of the vegetable protein material is 41% by mass or less. The method for manufacturing meat-like processed products of claim 4 or 5, wherein, in the manufacturing step of the mixed composition, when the plant-based protein material is brought into contact with the meat-like food texture improving composition, the meat-like food has a mouthfeel The temperature of the improved composition is below the rising melting point of the oil phase. A method for manufacturing meat-like foods has the step of heating and conditioning meat-like processed products obtained by the method for manufacturing meat-like processed products according to any one of claims 4 to 6. A meaty food containing vegetable protein materials and oils; The meat-like food does not contain fish or livestock meat, or the whole meat-like food is 100% by mass, and the content is less than 30% by mass; When the meat-like food is at any temperature above 50°C and below 55°C, the shear force is an area of 20N/mm･sec or less. A meaty food containing vegetable protein materials and oils; The meat-like food does not contain fish or livestock meat, or the whole meat-like food is 100% by mass and contains 30% by mass or less, The dripping rate of the meat-like food is 1% by mass or more and 5% by mass or less based on the entire meat-like food as 100% by mass. For example, the meat-like food of claim 8 or 9 is obtained by heating the meat-like processed product, and the meat-like processed product contains: an oil phase with a solid fat content of 1% to 70% at 20°C as the continuous phase Composition. For example, the meat-like food of any one of claims 8 to 10 is obtained by heating the meat-like processed product. The meat-like processed product contains: the oil phase is used as the continuous phase, and the type B viscosity at 20°C is 100 cps or more and 20000 cps The following (100mPa･s or more and 20000mPa･s or less) composition.