TW202235004A - Method for manufacturing meat-like processed food product - Google Patents

Abstract

Provided is a meat-like processed food product having an improved yield when heated. A meat-like processed food product that has an improved yield by suppressing water separation during heating can be manufactured by the following steps: (A) preparing an oil-in-water emulsion containing at least an oil/fat, methyl cellulose, and water; (B) preparing a dough by mixing the emulsion prepared in (A) with a textured vegetable material and a low-temperature gelatinized starch; and (C) forming and then heating the dough prepared in (B) into a meat-like processed food product.

Description

Method for producing meat-like processed food

The present invention relates to a meat-like processed food with improved yield during heating.

The market for plant-based diets, especially meat-like processed foods such as veggie burgers, is growing significantly at home and abroad. These meat-like processed foods are processed into meat-like foods using tissue-like protein materials that use vegetable proteins such as soybeans as the main raw material and are textured by extruders. Among them, methyl cellulose is used instead of dried egg whites. prime example. In Patent Document 1, a meat-like processed food mainly composed of methyl cellulose is produced by using methyl cellulose and gluten (gluten), etc., and in Patent Document 2, by using isolated soybean protein material and methyl cellulose The emulsion curd (emulsion curd) is used to make meat-like processed foods mainly composed of methyl cellulose.

Citrus fiber is a material used to improve the physical properties of wheat flour products such as bakeries. In Patent Document 3, by adding citrus fiber to the marinade of food materials for frying such as chicken, the crispness of the dough can be improved.

The gelatinized state of starch can be adjusted by various treatments, and the gelatinized starch at room temperature is widely distributed. Starch which has a gelatinization temperature at about 40°C by special processing is also known (Patent Document 4). [Prior art literature] [Patent Document]

[Patent Document 1] Japanese Patent Laid-Open No. 2005-21163 [Patent Document 2] Japanese Patent Laid-Open No. 2018-29565 [Patent Document 3] Japanese Patent Laid-Open No. 2019-110898 [Patent Document 4] Japanese Patent Laid-Open No. 2018-109192

[Problem to be Solved by the Invention] An object of the present invention is to provide a meat-like processed food with improved yield during heating. [Means to solve the problem]

As a result of earnestly studying the above subject, the inventors of the present invention found that the yield at the time of heating was improved by adding low-temperature gelatinized starch, and completed the present invention.

That is, the present invention is about: (1) A method for manufacturing a meat-like processed food, comprising the following steps: (a) Steps for preparing an oil-in-water emulsion containing at least fat, methylcellulose and water (b) The step of preparing embryo material by mixing tissue-like vegetable material and low-temperature gelatinized starch in the emulsion of (a) (c) A step of heating the embryo material prepared in (b) after forming to produce a processed meat-like food. (2) The method for producing a meat-like processed food as described in (1), wherein the gelatinization initiation temperature of the low-temperature gelatinized starch is 30°C to 50°C. (3) The method for producing meat-like processed foods as described in (1) or (2), which is characterized in that the molded blank is steam-heated at 75°C to 130°C for 5 minutes to 20 minutes. (4) A meat-like processed food, comprising an oil-in-water emulsion containing fat and methylcellulose, a tissue-like vegetable material, and low-temperature gelatinized starch. (5) The meat-like processed food as described in (4), wherein the gelatinization initiation temperature of the low-temperature gelatinized starch is 30°C to 50°C. [Effect of the invention]

According to the present invention, it is possible to provide a meat-like processed food in which the yield rate during heating is improved while maintaining the quality while reducing or not using egg white.

(Livestock-like processed food) The meat-like processed food in the present invention generally refers to foods that generally use various kinds of meat fillings, in which a part or all of the meat fillings are replaced with tissue-like plant materials. Foods that generally use various meat fillings include: burgers, pies, meatballs, schnitzels, grilled meatballs, ham, sausages, salami, frankfurters, American dogs, dumplings, siu mai , spring rolls, meat buns, xiaolongbao, croquettes, meat pies, ravioli, lasagne, toast-shaped meat strips, meat-stuffed cabbage rolls, pepper stuffed meat, but not limited to this some.

(oil-in-water emulsion) In the present invention, an oil-in-water emulsion containing fats and oils, methylcellulose, and water is required. The methyl cellulose used in the present invention is formed by methoxylating natural widely distributed cellulose as a raw material, usually after utilizing caustic soda to treat cellulose, reacting with methyl chloride and etherification agent To be manufactured. In addition, it has the property of reversibly increasing the gelling power by heating. In the present invention, methylcellulose can be used alone or in combination with other gelling agents. Examples of other gelling agents include egg white, gellan gum, carrageenan, alginic acid, agar, cattleya polysaccharide, konjac flour, and starch. Furthermore, meat-like processed foods using methylcellulose may dehydrate when heated. Regarding the occurrence of dehydration, when the consumer directly heats the product, it presents a gravy feeling. On the other hand, when the product is heated on the production line of the processing factory, in addition to the pollution of the production line and the pollution of drainage, it will also cause production defects. The reason for the significant reduction in the rate. Various fats and oils can be used for the fats and oils used in this invention. Specific examples thereof include soybean oil, rapeseed oil, rice bran oil, corn oil, palm oil, tallow, lard, and their separated oils, hardened oils, and transesterified oils, which can be appropriately selected and used. However, since the object of the present invention is meat-like processed food, it is desirable to use fats and oils that are melted at body temperature.

(low temperature gelatinized starch) The low-temperature gelatinized starch used in the present invention is different from the so-called alpha-gelatinized starch that is also soluble in cold water. Starch that begins to gelatinize at 40°C. For example, hydroxypropylated phosphoric acid crosslinked starch etc. are mentioned, Specifically, LO-TEMP453-S etc. by TATE & LYLE INGREDIENTS AMERICAS LLC (Tate & Lyle Inredients Americas LLC) etc. are mentioned. In the field of breeding, low-temperature gelatinized starch may appear even if the gelatinization start temperature is about 60° C., but in the present invention, starch having a gelatinization temperature in the above range is defined as low-temperature gelatinized starch. By adding low-temperature gelatinized starch, dehydration can be suppressed without deteriorating the mouthfeel.

(insoluble dietary fiber) In this invention, it is preferable to use insoluble dietary fiber together. The insoluble dietary fiber used here is fiber derived from plants that does not dissolve in water or lukewarm water. Specifically, oat fiber, wheat fiber, citrus fiber, etc. are mentioned. In the case of the present invention, citrus fibers having a high water absorption capacity described later are particularly preferable. By adding insoluble dietary fiber, the dehydration inhibition effect brought by low-temperature gelatinized starch can be further enhanced, and the mouthfeel after roasting can be tightened.

(citrus fiber) The insoluble dietary fiber is preferably citrus fiber. The citrus fiber used in the present invention is obtained by squeezing citrus fruits such as oranges, removing the juice from the squeezed liquid, and giving a high impact to the powdered cell wall. Therefore, in the citrus fiber, the micellar structure of the cells is broken to form a porous structure, and the water absorption capacity is significantly improved, and at the same time, the binding property with water is improved, and as a result, the water retention capacity of ingested water is improved. Specifically, it means that the water absorption per 1 g is 15 times or more, preferably 18 times or more. Furthermore, the water absorption was measured by adding 50 g of water to 1 g of each sample fiber, stirring it in a 50 ml capacity container, leaving it to stand for 24 hours, and confirming the boundary between the supernatant and the precipitate. Determination.

(organized vegetable material) The tissue-like plant material used in the present invention is a material having a water-insoluble tissue, and is mainly classified into a tissue-like plant protein material and a tissue-like plant polysaccharide material. Tissue-like plant-based protein materials include processed plant-based raw materials such as soybeans, defatted soybeans, isolated soybean protein, concentrated soybean protein, wheat, wheat protein, pea, pea protein, chickpea, and mycoprotein. compound shape. For example, in the case of soybeans, it can be included in soybeans, defatted soybeans, isolated soybean protein, etc., and other raw materials can be blended together if necessary, using a single-screw or twin-screw extrusion molding machine (extruder) under high temperature and high pressure. Texturized granular, flake, sliced meat and other shapes. Peas, mung beans, and chickpeas can also be processed in the same way by using round beans or their graded products as raw materials to obtain texturized materials.

In the present invention, the textured soybean protein material mainly made of soybean is suitable, and any shape or size can be appropriately selected and used according to the desired product form. In addition, although there are also products distributed after completion of rehydration, it is desirable to use dry products (moisture content of 10% by weight or less) in the present invention. In addition, soybean materials textured by pressing tofu are also suitable for the present invention. As a structured vegetable protein material, so-called gluten flakes prepared by processing wheat protein can also be used in the present invention.

On the other hand, the tissue-like plant polysaccharide material is a textured product in which a part of the polysaccharides are insoluble by freezing the polysaccharides, especially konjac gel. In the present invention, the tissue-like vegetable material can be used in combination of various shapes such as flat shape and granular shape. In addition, various tissue-like vegetable materials can also be used in combination.

Add tissue-like plant polysaccharide materials, low-temperature gelatinized starch, and insoluble dietary fiber to the emulsion as embryo material. By heating the germ material, the tissue-like vegetable material is bound by the methyl cellulose as a gelling agent, and a meat-like processed food can be prepared. These meat-like processed foods have a texture similar to those of processed meat foods using egg whites.

The method of preparing the processed meat food is shown below. (Step a) (Preparation of emulsion) Oil-in-water emulsion is prepared by mixing fats and oils, methylcellulose and water. At this time, it is preferable to apply shear using a mixer, a food processor, a silent cutter, a hand mixer, a Stephan mixer, or the like, so that the emulsified particles become finer. A better emulsified product can be obtained by mixing oil and methylcellulose in advance and fully dispersing it before adding water.

The amount of methylcellulose required to form a gel is exemplified as 2% by weight to 8% by weight. The amount of oil and fat is preferably from 10% by weight to 40% by weight, more preferably from 15% by weight to 30% by weight.

Water also varies depending on the amount of other additives, but is preferably 55% by weight to 88% by weight, and more preferably 55% by weight to 83% by weight. In addition, the solubility of methyl cellulose increases at low temperature, so the water used is preferably low temperature, more preferably ice water. A method of freezing after preparation of the emulsion is also effective. Other components such as sweeteners, spices, salt, flavor imparting materials, and seasonings other than the above may be added to the emulsified product within the range that does not inhibit the effects of the present invention. The addition can be performed before or after the emulsification step. Furthermore, the usage amount described in the above step a is the concentration of the emulsion as the denominator.

(step b) (blank preparation) The embryo material is prepared by mixing low-temperature gelatinized starch, insoluble dietary fiber, and tissue-like vegetable material with the aqueous solution or emulsion prepared in step a. Mixing can be done using a mixer, food processor, or silent cutter, etc. When the tissue-like vegetable material is a tissue-like vegetable protein material, it is usually a dry body, so in this case, it is first mixed on the basis of "rehydration" to soften the tissue by absorbing water, but it does not refuse to add Mixing the dried tissue-like vegetable protein material and water, and adding and mixing a part of the rehydrated tissue-like vegetable protein material and water is also not refused. Moreover, a part of water may be made into the said oil-in-water emulsion. Various seasonings, vegetables, starches, gelling agents, vegetable protein materials such as powdered soybean protein, etc. may be added in order to impart changes in flavor and physical properties. In addition, the above-mentioned emulsion, various materials, and the order of adding them are not particularly specified.

Regarding the respective usage amounts, in the base material, the emulsified product is preferably 10% by weight to 40% by weight, more preferably 20% by weight to 30% by weight. The low-temperature gelatinized starch is preferably 0.1% by weight to 20% by weight, more preferably 0.1% by weight to 10% by weight. In the case of using insoluble dietary fiber together, it is preferable to make the low-temperature gelatinized starch 0.1% by weight to 10% by weight and to make the insoluble dietary fiber 0.1% by weight to 3% by weight, more preferably to make the low-temperature gelatinized starch 2% by weight % to 4% by weight and make the insoluble dietary fiber 0.5% to 2% by weight. The tissue-like plant material is preferably 5% by weight to 30% by weight, more preferably 8% by weight to 20% by weight in terms of dry matter. Furthermore, the usage amount described in the above step b is the concentration in the stock.

(Step c) (forming heating) The blank produced in step b is formed into a desired size and shape by a forming machine. Then, this is subjected to a heating step. The heating method in the present invention may be suitably used in combination with sintering heating, steam heating, boiling heating, frying heating, electromagnetic wave heating, and the like. In addition, dry distillation heating can also be performed. The billet thus formed is heated and solidified to stabilize its shape. The temperature and time also depend on the shape, weight, and heating method, but in the case of steam heating, it is preferably 75°C to 130°C, more preferably 75°C to 100°C. The heating time at this time is preferably from 5 minutes to 20 minutes. If the heating temperature is low and the time is short, it will be unsanitary, and if the heating temperature is high and the time is long, dehydration (drip) may increase. The heating method of kneading can be exemplified at 150°C to 300°C for 5 minutes to 15 minutes, the heating method of dry distillation can be exemplified at 115°C to 130°C for 10 minutes to 60 minutes, and the heating method of boiling can be exemplified at 75°C to 100°C 5 minutes to 50 minutes.

According to the present invention, it is possible to obtain a meat-like processed food having the same texture as a normal processed meat food without reducing or not using animal raw materials such as meat or egg white, and without lowering the yield rate during heating. [Example]

The present invention is illustrated below by describing examples. The following parts are made into parts by weight.

○Example 1 (basic manufacturing method) Add 1.4 parts of methylcellulose (manufactured by Shin-Etsu Chemical Co., Ltd., Metolose MCE100TS) and caramel coloring (manufactured by Ikeda Sugar Chemical Industry Co., Ltd., caramel SF-180) to 4.3 parts of rapeseed oil 0.1 part was stirred in a food processor (robot coupe), and then 25.6 parts of ice water was added and further stirred to obtain an oil-in-water emulsion A. Relative to the total amount of emulsion A, add 3.0 parts of low-temperature gelatinized starch (manufactured by TATE & LYLE INGREDIENTS AMERICAS LLC, LO-TEMP453-S/gelatinization start temperature 38°C), citrus fiber ( DSP Gokyo, Herbacel AQ Plus CF-D/100/water absorption 40 times) 1.0 parts, after mixing with a mixer, add 4.6 parts of tissue-like soybean protein material A (manufactured by Fuji Oil, Abes (Apex) 350/grain shape) 2.3 parts, textured soybean protein material B reconstituted with 15.1 parts of water (manufactured by Fuji Oil, Apex (Apex) 950/flat shape) 11.4 parts, seasoning 10.0, cut into 5 21.3 parts of onions with a mm square were stirred for 3 minutes using a Kenwood Mixer to form embryos. The billet was punched and formed using an automatic forming machine (GM-D) manufactured by Japan Career Company, thereby forming a 75 g (Φ85×10 mm), using a convection oven (fujimak (fujimak) ( Stock) Manufacturing, FCCM-PLUS), steam heating at 95°C for 10 minutes to obtain a hamburger-like food.

○Example 2 to Example 5 The low-temperature gelatinized starch and insoluble dietary fiber of Example 1 were reconstituted according to Table 1, and prepared in the same manner as Example 1. In addition, in Example 5, oat fiber (manufactured by Rettenmaier, Vitacel HF200/water absorption 7.5 times) was used.

○Comparative example 1 to comparative example 4 The low-temperature gelatinized starch prepared in Example 1 was changed to processed starch (Food Starch SG manufactured by Matsutani Chemical, gelatinization temperature 55° C.) or alpha starch (manufactured by Glico Nutritional Foods, GMIX-K1A, normal temperature gelatinization), or not added, prepared in the same manner as in Example 1.

(Table 1) Composition of each embodiment and comparative example Deployment (parts) Example 1 Example 2 Example 3 Example 4 Example 5 Comparative example 1 Comparative example 2 Comparative example 3 Comparative example 4 Emulsion A Methylcellulose 1.4 1.4 1.4 1.4 1.4 1.5 1.4 1.4 1.4 caramel coloring 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 ice water 25.6 25.6 25.7 25.6 25.6 26.8 25.6 25.6 25.6 canola oil 4.3 4.3 4.3 4.3 4.3 4.5 4.3 4.3 4.3 starch Low-temperature gelatinized starch (gelatinization temperature 38°C) 3.0 2.0 3.0 1.0 3.0 Processed starch (gelatinization temperature 55°C) 3.0 Alpha starch (gelatinization at room temperature) 3.0 insoluble dietary fiber Citrus Fiber, Herbacel AQ 1.0 2.0 0.5 3.0 1.0 1.0 4.0 oat fiber 1.0 Granular Soy Protein Rehydrated Product Tissue Soybean Protein Material A 2.3 2.3 2.3 2.3 2.3 2.4 2.3 2.3 2.3 Rehydration 4.6 4.6 4.6 4.6 4.6 4.8 4.6 4.6 4.6 Organized soybean protein material B 11.4 11.4 11.4 11.4 11.4 11.9 11.4 11.4 11.4 Rehydration 15.1 15.1 15.1 15.1 15.1 15.5 15.1 15.1 15.1 other onion 21.3 21.3 21.5 21.3 21.3 22.3 21.3 21.3 21.3 seasoning 10.0 10.0 10.0 10.0 10.0 10.4 10.0 10.0 10.0 total 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0

(Evaluation) The weight of each forming blank was measured before and after heating, and the heating yield was calculated respectively, as ◎: 95% or more/very good, ○: 90%-95%/good, ×: less than 90%/unqualified. In addition, the state and formability of the unheated billets were evaluated as ⊚: very good formability, ◯: good formability, Δ: formable, ×: hard and difficult to form. In addition, sensory evaluation was evaluated by the following criteria.

(Sensory evaluation criteria) The sensory evaluation was conducted by 5 skilled team members, comprehensively evaluated the texture of processed meat foods, especially hamburgers (including patties) for the texture after heating, and judged through negotiation. ◎: Not inferior to meat burgers, especially good ○: No problem as a hamburger-like food, good Δ: Although slightly worse, it is within the range of hamburger-like food ×: It is inappropriate as a hamburger-like food

(Table 2) Yield rate and functional evaluation of each embodiment and comparative example Deployment (parts) Example 1 Example 2 Example 3 Example 4 Example 5 Comparative example 1 Comparative example 2 Comparative example 3 Comparative example 4 deployment Low-temperature gelatinized starch (gelatinization temperature 38°C) 3.0 2.0 3.0 1.0 3.0 Processed starch (gelatinization temperature 55°C) 3.0 Alpha starch (gelatinization at room temperature) 3.0 Citrus Fiber, Herbacel AQ 1.0 2.0 0.5 3.0 1.0 1.0 4.0 oat fiber 1.0 Evaluation Yield 97.2 94.3 95.2 92.8 94.6 82.6 89.1 88.8 88.7 (More than 90% is ○, and more than 95% is ◎) ◎ ○ ◎ ○ ○ x x x x The state and formability of the unheated billet ◎ ○ ◎ Δ ◎ ◎ ◎ Δ x Taste evaluation after heating ◎ ○ ◎ Δ ◎ ○ ○ Δ x well balanced Good taste Good taste negative control Dry taste Hard and dry taste

The results are shown in Table 2. Compared with the comparative example without low-temperature gelatinized starch, the yield rate of the examples containing low-temperature gelatinized starch and insoluble dietary fiber was improved. In particular, in Example 1, Example 3, and Example 5, which contained an appropriate amount of insoluble dietary fiber, the formability of the billet, the yield rate after heating, and the mouthfeel were all better. These are suitable for use as pies.

○Example 6 to Example 10 The low-temperature gelatinized starch of Example 1 was reconstituted according to Table 3, without adding insoluble dietary fiber, and prepared in the same way as Example 1.

(Table 3) Composition of each embodiment Deployment (parts) Example 6 Example 7 Example 8 Example 9 Example 10 Emulsion A Methylcellulose 1.4 1.4 1.4 1.3 1.2 caramel coloring 0.1 0.1 0.1 0.1 0.1 ice water 25.9 25.6 25.3 24.0 21.3 canola oil 4.3 4.3 4.2 4.0 3.5 starch Low-temperature gelatinized starch (gelatinization temperature 38°C) 3.0 4.0 5.0 10.0 20.0 Granular Soy Protein Rehydrated Product Tissue Soybean Protein Material A 2.3 2.3 2.3 2.1 1.9 Rehydration 4.6 4.6 4.5 4.3 3.8 Organized soybean protein material B 11.5 11.4 11.3 10.7 9.5 Rehydration 15.2 15.1 14.9 14.1 12.8 other onion 21.6 21.3 21.1 20.0 17.7 seasoning 10.1 10.0 9.9 9.3 8.3 total 100.0 100.0 100.0 100.0 100.0

(Table 4) Yield rate and functional evaluation of each embodiment Example 6 Example 7 Example 8 Example 9 Example 10 Deployment (parts) Low-temperature gelatinized starch (gelatinization temperature 38°C) 3.0 4.0 5.0 10.0 20.0 Evaluation Yield 94.6 99.4 101.0 103.6 101.6 (More than 90% is ○, and more than 95% is ◎) ○ ◎ ◎ ◎ ◎ The state and formability of the unheated billet ◎ ◎ ○ ○ Δ Taste evaluation after heating ◎ ◎ ◎ ○ Δ Good taste For Soft Burgers For Soft Burgers sticky taste strong sticky taste

The results are shown in Table 4. Low-temperature gelatinized starch alone also shows the effect of improving yield. In the evaluation of the texture after heating, if it exceeds 4% by weight, it will show softer physical properties than when insoluble dietary fiber is added, and it is considered that it is more suitable for hamburgers than patties. Furthermore, an important subject of the present invention is to suppress dehydration, and since it is difficult to accurately measure the amount of dehydration, a value of yield related to the amount of dehydration is used. In order to perform steam heating, the yield rate of appearance may exceed 100%, but in the final analysis it is the comparison with the comparative example that is important.

○Example 11 to Example 12, Comparative Example 5 (Preparation by heating with an iron plate) The blanks prepared in Example 8, Example 9 and Comparative Example 1 were baked on an iron plate at 180° C. for 7 minutes. The results are shown in Table 5, and all the examples showed good physical properties in which dehydration was suppressed. In addition, the heating yield at the time of teppanyaki firing was ◎: 90% or more/very good, ○: 85% to 90%/good, ×: less than 85%/failure.

(Table 5) Composition and function evaluation of each embodiment (iron plate heating) Deployment (parts) Comparative Example 5 Example 11 Example 12 Emulsion A Methylcellulose 1.5 1.4 1.3 caramel coloring 0.1 0.1 0.1 ice water 26.8 25.3 24.0 canola oil 4.5 4.2 4.0 starch Low-temperature gelatinized starch (gelatinization temperature 38°C) 5.0 10.0 Granular Soy Protein Rehydrated Product Tissue Soybean Protein Material A 2.4 2.3 2.1 Rehydration 4.8 4.5 4.3 Organized soybean protein material B 11.9 11.3 10.7 Rehydration 15.5 14.9 14.1 other onion 22.3 21.1 20.0 seasoning 10.4 9.9 9.3 total 100.0 100.0 100.0 Evaluation Yield 75.9 85.5 90.7 (Over 85% is ○, over 90% is ◎) x ○ ◎ The state and formability of the unheated billet ◎ ○ ○ Taste evaluation after heating ○ ○ ○ [industrial availability]

According to the present invention, it is possible to manufacture processed meat foods without using almost any animal raw materials.

Claims (5)

A method for manufacturing livestock meat-like processed food, comprising the following steps: (a) Steps for preparing an oil-in-water emulsion containing at least fat, methylcellulose and water (b) The step of preparing embryo material by mixing tissue-like vegetable material and low-temperature gelatinized starch in the emulsion of (a) (c) A step of heating the embryo material prepared in (b) after forming to produce a processed meat-like food. The method for producing meat-like processed food according to claim 1, wherein the gelatinization initiation temperature of the low-temperature gelatinized starch is 30°C to 50°C. The method for producing meat-like processed food as described in Claim 1 or Claim 2 is characterized in that the shaped blank is steam-heated at 75°C to 130°C for 5 minutes to 20 minutes. A meat-like processed food, comprising an oil-in-water emulsion containing fat and methylcellulose, a tissue-like vegetable material, and low-temperature gelatinized starch. The meat-like processed food according to claim 4, wherein the gelatinization initiation temperature of the low-temperature gelatinized starch is 30°C to 50°C.