WO2021145303A1 - 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℃ being 1-70% or the B-type viscosity of the composition when measured at 20℃ 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 foods

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

Against the background of uncertainties in the supply of livestock meat raw materials, there is an increasing need for meat-like foods that do not use livestock meat raw materials and contain a large amount of vegetable raw materials such as soybean-derived materials and pea-derived materials.
Meat-like foods produced using vegetable raw materials tend to have a uniform texture as compared with the case of using livestock meat, and it is required to realize a texture excellent in loosening property. For example, Patent Document 1 describes a method for improving texture by using jelly or the like. However, unraveling like meat has not been realized.

Japanese Unexamined Patent Publication No. 2016-54719

An object of the present invention is to provide a meat-like food having excellent looseness.

As a result of diligent research, the present inventors have specified a composition having an oil phase having a specific ratio of solid fat content at 20 ° C. or a B-type viscosity at 20 ° C. having an oil phase as a continuous phase. It has been found that if a meat-like food product using a vegetable protein material as a main raw material is produced using the value composition as a raw material, a processed meat product having excellent loosening property can be produced.

The texture-improving composition for meat-like foods, the method for producing processed meat-like products, the method for producing meat-like foods, and the meat-like foods of the present invention are the following [1] to [11].
[1]
A composition having an oil phase as a continuous phase.
A texture-improving composition for meat-like foods, wherein the solid fat content of the oil phase at 20 ° C. is 1% or more and 70% or less.
[2]
A composition having an oil phase as a continuous phase.
A texture-improving composition for meat-like foods, wherein the solid fat content of the oil phase at 20 ° C. is 1% or more and 25% or less.
[3]
A composition having an oil phase as a continuous phase.
A texture-improving composition for meat-like foods, wherein the B-type viscosity of the composition 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]
With vegetable protein material,
The texture-improving composition for meat-like foods according to any one of [1] to [3], and
To obtain a mixed composition by contacting and mixing, comprising a mixed composition manufacturing process.
Manufacturing method of meat-like processed products.
[5]
The texture-improving composition for meat-like foods is
When the vegetable protein material is brought into contact at 20 ° C. for 10 minutes,
The rate of increase in mass of the vegetable protein material is 41% by mass or less.
The method for producing a processed meat-like product according to [4].
[6]
In the mixed composition manufacturing process,
When the vegetable protein material is brought into contact with the meat-like food texture improving composition,
The temperature of the texture-improving composition for meat-like foods is equal to or lower than the rising melting point of the oil phase.
The method for producing a processed meat-like product according to [4] or [5].
[7]
A method for producing a meat-like food, which comprises a step of cooking a processed meat-like product obtained by the method for producing a processed meat-like product according to any one of [4] to [6].
[8]
A meat-like food containing vegetable protein material and fats and oils.
Does not contain fish or livestock meat, or contains 30% by mass or less of the whole meat-like food as 100% by mass.
A meat-like food having a region in which the shearing force is 20 N / mm · sec or less when the meat-like food is at any temperature of 50 ° C. or higher and 55 ° C. or lower.
[9]
A meat-like food containing vegetable protein material and fats and oils.
Does not contain fish or livestock meat, or contains 30% by mass or less of the whole meat-like food as 100% by mass.
A meat-like food having a drip rate of 1% by mass or more and 5% by mass or less, assuming that the entire meat-like food is 100% by mass.
[10]
It is obtained by heating a meat-like processed product containing a composition in which an oil phase having a solid fat content of 1 to 70% (that is, 1% or more and 70% or less) at 20 ° C. is a continuous phase [8]. Or the meat-like food according to [9].
[11]
It is obtained by heating a meat-like processed product containing a composition having a B-type viscosity of 100 cps or more and 20000 cps or less (100 mPa · s or more and 20000 mPa · s or less) at 20 ° C. with an oil phase as a continuous phase. The meat-like food according to any one of [10].

According to the present invention, it is possible to provide a meat-like food having excellent looseness.

Hereinafter, embodiments of the present invention will be described.

<Texture improving composition for meat-like foods>
By using the texture-improving composition for meat-like foods of the present invention, the texture of meat-like foods produced by using a plant protein material as a main component and using no or almost no livestock meat is to be improved. Can be done.

The texture-improving composition for meat-like foods according to the present invention contains 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 oils and fats. Any component other than the composition having an oil phase as a continuous phase may be contained as long as the effect of improving the looseness of the meat-like food is not lost. For example, it may contain water, emulsifiers such as lecithin, antioxidants, amino acids and the like.

The edible fats and oils used in the composition having an oily phase as a continuous phase are not particularly limited as long as they are edible fats and oils that do not reduce the looseness of meat-like foods. Vegetable oils such as sesame oil, red flower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, palm oil, palm kernel oil, palm oil; animal fats such as beef fat, lard, milk fat, chicken oil; One or a mixture of two or more selected from processed fats and oils that have been added, ester-exchanged, or the like can be used.

In the texture-improving composition for meat-like foods according to the present invention, the content of edible oils and fats is preferably 85% by mass or more, more preferably 85% by mass or more, with the total mass of the texture-improving composition for meat-like foods being 100% by mass. It is 90% by mass or more, more preferably 95% by mass or more, and may be 100% by mass.

In one aspect of the present invention, the content of fish or livestock meat is preferably the mass of the whole meat-like food from the viewpoint of obtaining the effect of improving the looseness by using a specific composition. As 100% by mass, it is 30% by mass or less, more preferably 20% by mass or less, still more preferably 10% by mass or less, and further preferably not containing fish meat or livestock meat.

In one aspect of the present invention, the texture-improving composition for meat-like foods is preferably in a solid state or a semi-solid state. In this case, the solid fat content (hereinafter referred to as SFC) of the texture-improving composition for meat-like foods is preferably 1% or more, more preferably 5% or more at 20 ° C. It is more preferably 7% or more. Further, at 20 ° C., it is preferably 70% or less, more preferably 60% or less, more preferably 50% or less, further preferably 40% or less, and further preferably 30% or less. More preferably, it is more preferably 25% or less, and even more preferably 23.5% or less.
When the upper limit value and the lower limit value of the numerical range are shown in the present specification, the upper limit value and the lower limit value can be appropriately combined, and the numerical range obtained by the combination is also disclosed.

In one aspect of the present invention, the texture-improving composition for meat-like foods has a solid fat content (hereinafter referred to as SFC), preferably 1% or more at 10 ° C., and preferably 5% or more. More preferably, it is more preferably 7% or more. Further, at 10 ° C., it is preferably 90% or less, more preferably 70% or less, further preferably 60% or less, further preferably 45% or less, and 41.6% or less. Is more preferable.

SFC is measured according to AOCS Official Measurement CD 16b-93.

In the texture-improving composition for meat-like foods according to one aspect of the present invention, edible fats and oils having a solid fat content range as described above are selected, or two or more kinds of edible fats and oils having different solid fat contents are mixed. Can be prepared by. More specifically, for edible oils and fats having a low solid fat content such as soybean oil, rapeseed oil and corn oil, vegetable oils and fats such as palm oil and palm kernel oil; It can be prepared by adding one or more edible oils and fats having a high solid fat content such as processed oils and fats. Those skilled in the art can adjust the solid fat content of the texture-improving composition for meat-like foods to a desired range by appropriately selecting and mixing edible fats and oils having different solid fat contents.

Further, the texture-improving composition for meat-like foods according to one aspect of the present invention is prepared by adding an emulsifier containing 70% by mass or more of saturated fatty acids among the constituent fatty acids to the composition having an oil phase as a continuous phase. can.

In one aspect of the present invention, the texture-improving composition for meat-like foods may be a viscous liquid. When the texture-improving composition for meat-like foods is a viscous liquid composition, its viscosity is the viscosity when held in a water bath at 20 ° C. for 30 minutes with stirring for 30 minutes with a B-type viscometer (Toki Sangyo Co., Ltd.). It is preferable that the viscosity at the 10th rotation measured at 30 rpm with a BM type rotor manufactured by the company, No. 2 to 4) is 100 cps or more (100 mPa · s or more), and 500 cps or more (500 mPa · s). s or more), 1000 cps or more (1000 mPa · s or more), 3000 cps or more (3000 mPa · s or more), 4000 cps or more (4000 mPa · s or more). Is even more preferable. Further, the viscosity is more preferably 20000 cps or less (20000 mPa · s or less), and more preferably 18000 cps or less (18000 mPa · s or less).
In the present specification, the viscosity measured by the above method is also referred to as "B-type viscosity".

The texture-improving composition for meat-like foods according to one aspect of the present invention can be prepared, for example, by mixing an emulsifier with a composition having a liquid oil phase as a continuous phase. As the emulsifier, a known emulsifier capable of thickening the composition having an oil phase as a continuous phase can be used, for example, polyglycerin fatty acid ester, monoglycerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, sho. One or more selected from the group consisting of sugar fatty acid ester, propylene glycol fatty acid ester, lecithin, and polyglycerin condensed ricinolic acid ester can be used.

<Manufacturing method of processed meat products>
The method for producing a processed meat-like product according to the present invention is
It has a mixed composition manufacturing step of obtaining a mixed composition by contacting and mixing the vegetable protein material and the above-mentioned texture-improving composition for meat-like foods.
The "meat-like processed product" in the present specification is a product containing a vegetable protein material and the above-mentioned texture-improving composition for meat-like foods, and is a raw material for meat-like foods.

The vegetable protein material used in the method for producing a processed meat-like product according to the present invention is, for example, a substitute for meat having a protein content of 40% by mass or more in terms of dry mass, and is a soybean protein or lentil. It is a material containing one or more kinds selected from the group consisting of protein, chickpea protein, bean protein such as lentil protein, and wheat protein. For example, examples of the soybean protein material include protein materials made from soybean, such as isolated soybean protein, defatted soybean, concentrated soybean protein, and soymilk flour.

In addition, the vegetable protein material may be powdered, organized, or a combination thereof. It is preferable to use a granular vegetable protein material because it is easy to loosen in the mouth when chewing meat-like foods and can give a juicy feeling. For example, it is possible to use granular soy protein. preferable. It is preferable to use a plurality of soybean proteins having different sizes in combination in order to give a feeling of meat grain and chewy texture.
The granular vegetable protein material means a vegetable protein material that has been organized, and for example, the vegetable protein material is subjected to an extrusion molding machine such as an extruder.

In the method for producing a processed meat-like product according to the present invention, it is preferable to use a soybean protein material that has been reconstituted with water and then crushed into a partially fibrous structure.

The texture-improving composition for meat-like foods used in the method for producing a processed meat-like product according to the present invention was maintained at 20 ° C. (± 1 ° C.) and brought into contact with the above-mentioned vegetable protein material for 10 minutes. In this case, the rate of increase in mass of the vegetable protein material is preferably 41% by mass or less, preferably 30% by mass or less, and more preferably 0% by mass. By using the texture-improving composition for meat-like foods having this property, a meat-like food having improved looseness can be obtained.

The content of the vegetable protein material (after reconstitution with water) in the processed meat product varies depending on the type and purpose of the processed meat product, but the whole processed meat product is 100% by mass, preferably 20% by mass or more and 80% by mass. % Or less, more preferably 20% by mass or more and 75% by mass or less, still more preferably 25% by mass or more and 70% by mass or less.
The content of the texture-improving composition for meat-like foods is preferably 3 parts by mass or more and 80 parts by mass or less, and more preferably 5 parts by mass or more and 75 parts by mass with respect to 100 parts by mass of the vegetable protein material (after reconstitution with water). Parts or less, more preferably 10 parts by mass or more and 75 parts by mass or less.

In the method for producing a processed meat-like product according to the present invention, in addition to the vegetable protein material as the main raw material and the texture-improving composition for meat-like food, the processed product is generally used as long as the effect of the present invention is not suppressed. Additives that can be added may be used. for example,
Vegetables (raw onions, etc.);
Bread crumbs;
Protein (milk protein, egg white, wheat protein, etc.);
Starch (crosslinked starch, modified starch, etc.);
Seasonings (sugar, monosodium glutamate, etc.);
Liquid seasonings (soy sauce, vinegar, fats and oils, sake, mirin, etc.);
Enzymes (transglutaminase, protease, etc.);
Spices (nutmeg, pepper, garlic powder, ginger powder, turmeric powder, etc.);
Sodium sorbate and glycine;
Acidity regulators (hydrochloric acid, lactic acid, citric acid, acetic acid, calcium hydroxide, caustic soda, sodium carbonate, sodium bicarbonate, sodium acetate, etc.);
Salts (salt, phosphate, glutamate, citrate, gluconate, carbonate, etc.);
Preservatives (Na acetate, etc.);
Antioxidants (sodium ascorbate, etc.);
Colorants (cochineal pigments, etc.);
Emulsifiers (monoglycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, lecithin, etc.);
Examples thereof include nutritional enhancers (calcined shell calcium, calcium eggshell, calcium carbonate, etc.). In addition, ingredients usually used in foods such as flavors may be included.

In one aspect of the method for producing a processed meat-like product according to the present invention, it is preferable to use 30% by mass or less, and 20% by mass or less, of the whole processed meat-like product as 100% by mass. It is preferable to use 10% by mass or less, and it is more preferable not to use fish meat or livestock meat.

In one aspect of the method for producing a processed meat-like product according to the present invention, in the "mixed composition manufacturing process", the vegetable protein material and the above-mentioned texture-improving composition for meat-like food are brought into contact with each other and mixed. do.

Mixing may be done manually or with a machine such as a food processor. The vegetable protein material and the texture-improving composition for meat-like foods described above are mixed to the extent that they are uniform. When using a food processor, the mixing time is preferably 10 seconds or more. When mixed for a long time, the structure of the plant protein material becomes too fine, and it is difficult to obtain a favorable texture. Therefore, 1 minute or less is preferable, and 30 seconds or less is more preferable.

The mixing step may be performed twice or more to form a plurality of mixed species, or a plurality of mixed species may be mixed in the mixed composition manufacturing step to form one mixed composition. Alternatively, the mixed composition may be formed by covering one mixed species with the other mixed species.

In one aspect of the method for producing a processed meat-like product according to the present invention, when the texture-improving composition for meat-like food is brought into contact with the vegetable protein material in the mixed composition manufacturing process, the texture-improving composition for meat-like food is used. The temperature of the object is preferably equal to or lower than the rising melting point temperature, and is preferably solid or semi-solid. A semi-solid is one that has a certain degree of fluidity at room temperature but has extremely high viscosity and is difficult to measure the viscosity with a rotational viscometer at room temperature, or is not in a solid state at room temperature but has no fluidity. A shape-retaining material. It is a substance in an intermediate state between a solid and a liquid, which is more fluid than a solid and less fluid than a liquid.

<Manufacturing method of meat-like food>
The method for producing a meat-like food according to the present invention is a method for producing a meat-like food, which comprises a step of cooking the processed meat-like product produced by the above-mentioned method for producing a processed meat-like product.

In the present specification, "meat-like food" is a food prepared by cooking a processed meat-like product. In the "cooking step", it is preferable to perform one or more heat treatments selected from the group consisting of oiling, baking, boiling, boiling, and steam heating. "Meat-like food" contains plant protein material and fats and oils, for example, patty, hamburger steak, dumplings, sausage, cutlet, minced meat cutlet, shumai, meatball, meat dumpling, Chinese manju, meatball , Nuggets, etc.

<Meat-like food>
The "meat-like food" according to the present invention has a fish meat or livestock meat content of 30% by mass or less, preferably 20% by mass or less, more preferably 10% or less, or fish meat or fish meat, with the whole meat-like food as 100% by mass. It does not contain livestock meat and is mainly composed of plant protein. By producing using the texture-improving composition for meat-like foods, it has a loose feeling as compared with foods not using the texture-improving composition for meat-like foods.

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

In one aspect of the present invention, the meat-like food is produced using a solid or semi-solid texture-improving composition for meat-like foods. In this case, the solid fat content (hereinafter referred to as SFC) of the texture-improving composition for meat-like foods to be used is preferably 1% or more at 20 ° C., and more preferably 5% or more. It is preferably 7% or more, and more preferably 7% or more. Further, at 20 ° C., it is preferably 70% or less, more preferably 60% or less, further preferably 40% or less, further preferably 30% or less, and 25% or less. More preferably, it is more preferably 23.5% or less.

In one aspect of the present invention, the solid fat content (hereinafter referred to as SFC) of the texture-improving composition for meat-like foods used in producing meat-like foods is preferably 1% or more at 10 ° C. It is preferably present, more preferably 5% or more, and even more preferably 7% or more. Further, at 10 ° C., it is preferably 90% or less, more preferably 70% or less, further preferably 60% or less, further preferably 45% or less, and 41.6% or less. Is more preferable.

In one aspect of the present invention, the texture-improving composition for meat-like foods used in producing meat-like foods may be liquid. When a liquid composition is used, the viscosity of the texture-improving composition for meat-like foods is the viscosity when held in a water bath at 20 ° C. for 30 minutes with stirring for 30 minutes with a B-type viscometer (manufactured by Toki Sangyo Co., Ltd.). , BM type rotor, No. 2 to 4), the viscosity at the 10th rotation measured at 30 rpm is preferably 100 cps or more (100 mPa · s or more), and 500 cps or more (500 mPa · s or more). ), More preferably 1000 cps or more (1000 mPa · s or more), further preferably 3000 cps or more (3000 mPa · s or more), and further preferably 4000 cps or more (4000 mPa · s or more). More preferred. Further, it is more preferably 20000 cps or less (20000 mPa · s or less), and more preferably 18000 cps or less (18000 mPa · s or less).

Further, from the viewpoint of enhancing the looseness, the shearing force when the processed meat-like product is at any temperature of 50 ° C. or higher and 55 ° C. or lower is preferably 8 N / mm · sec or more, preferably 10 N / mm · sec. More preferably, it is sec or more. Further, it is more preferably 20 N / mm · sec or less, more preferably 16 N / mm · sec or less, and further preferably 13 N / mm · sec or less.

In the present specification, "shearing force" is a force required for compressive shearing, and is measured by the following procedure.
First, a measurement target having a width of 20 mm is cut out from a meat-like food.
After baking (80 mm in diameter), cut the center of the meat-like food to a width of 20 mm, heat it to 50 ° C or higher and 55 ° C or lower (500 W, about 20 seconds) in a microwave oven, and then attach a Warner-Bratzler flat blade with a width of 70 mm. Using a texture analyzer (TA-XT Plus, manufactured by Table Micro Systems), a region separated from the side surface of the meat-like food by 15 mm or more at a clearance of 5 mm, a compression rate of 1.5 mm / sec, and a room temperature (20 ± 2 ° C.). Is compressed and measured three times. The time integral (N / mm · sec) of the stress (N / mm) applied to the measurement target during the compression time is obtained.
Do the above three times. The average value of the three values obtained by time integration of stress is defined as "shear force".

The baked meat-like food according to one aspect of the present invention has a drip rate when the processed meat-like product is at any temperature of 50 ° C. or higher and 55 ° C. or lower, from the viewpoint of enhancing the juiciness. Taking the whole as 100% by mass, it is preferably 1% by mass or more, more preferably 1.5% by mass or more, and further preferably 2% by mass or more. Further, from the viewpoint of obtaining a meaty juiciness, it is preferably 5% by mass or less, preferably 3% by mass or less, and further preferably 2.5% by mass or less.

In the present specification, the "drip rate" is measured by the following procedure.
First, the meat-like food is cut to obtain four samples (6 to 8 g / piece). Measure the mass of each sample. Prepare four sheets of paper (wipe wiper). Each paper folds and weighs.
Next, put the four samples in a microwave oven and heat them at 500 W for about 30 seconds to bring them to 50 ° C. or higher and 55 ° C. or lower.
Next, within 10 minutes after heating, each sample is compressed. Specifically, a texture analyzer (TA-XT Plus, manufactured by Table Micro Systems) equipped with a plunger with a round flat plate having a diameter of 30 mm on which one sample is placed on a waste wiper has a clearance of 5 mm and a compression speed of 1 mm / sec. , Compress at room temperature (20 ± 2 ° C.). Compress until the height is reduced by 35% from before compression. This is done for each of the four samples.
Next, the mass of each of the four sheets of paper is measured. The average value of the amount of increase in the mass of the four sheets of paper from before the sample is placed is obtained as the "drip amount". Next, the "drip rate" is obtained from the following equation.
Drip rate (mass%) = (drip amount (g) / mass of sample before compression (g)) x 100

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.

<Material>
The following materials were mainly used as raw materials.
(1) Soy protein material Product name; Fujinic Ace 500, Vegitex SHF, Apex 950, New Fujipro SEH, all manufactured by Fuji Oil Co., Ltd. Product name: Glycer Meat, manufactured by Saniku Foods Co., Ltd. (2) Canola oil Product name AJINOMOTO smooth canola oil, manufactured by J-Oil Mills Co., Ltd. (3) Emulsifier Polyglycerin fatty acid ester (product name: CV-1L, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.)
(4) Texture-improving composition for meat-like foods 1) Product name; S Special 100LT (shortening, solid fat content at 20 ° C is 7.5%)
2) Product name: Euromelt 20B (shortening, solid fat content at 20 ° C is 16.6%)
3) Product name; Facier type 2 (shortening, solid fat content at 20 ° C is 23.5%)
4) Product name: Unicool Gold (shortening, solid fat content at 20 ° C is 37.9%)
5) Product name; T Special M (shortening, solid fat content at 20 ° C is 58%)
6) Compositions in which CV-1L is mixed with rapeseed oil at the ratio (mass ratio) shown in Table 1 1) to 5) are all manufactured by J-Oil Mills Co., Ltd. (5) Ajinomoto Product name; Ajinomoto, Ajinomoto Made by Co., Ltd. (6) Egg white powder Product name; Dried egg white W type Made by QP Corporation

<Measurement of solid fat content of texture-improving composition for meat-like foods>
The solid fat content of the solid fat was measured by the method described above.
The results are shown in Table 1.

<Measurement of rising melting point of texture-improving composition for meat-like foods>
The rising melting point was measured by the standard fat analysis test method (Japan Oil Chemists' Society) "2.2.4.2-1996 melting point (rising melting point)".
The results are shown in Table 1.

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

<Mass increase rate of soy protein material>
The rate of increase in mass of the soybean protein composition when the soybean protein material was brought into contact with the texture-improving composition for meat-like foods was investigated.
First, the following soybean proteins used as raw materials for patties were rehydrated. The mass after rehydration was as follows.
Fujinic Ace 500 2.1 times Vegitex SHF 1.8 times New Fuji Pro SEH 3 times These three types of soy protein materials (after rehydration) are mixed in a mass ratio of 1: 1: 1 and mixed soybeans. Obtained a protein material. This was weighed in 3 g on a 10 × 10 cm gauze. By picking up the four corners of the gauze, the mixed soy protein material was wrapped in gauze, and the four corners of the gauze were fastened with rubber bands.
Next, the mixed soybean protein material wrapped in gauze was brought into contact with the texture-improving composition for meat-like foods shown in Table 1 in a 100 mL beaker in a water bath at 20 ° C. After 10 minutes, the soy protein material wrapped in gauze was pulled up and left on a wire mesh for 5 minutes. The mixed soybean protein material was taken out from the gauze bag and its mass was measured. The rate of increase in mass of soybean protein material was calculated.
The results are shown in Table 1.

<Manufacturing method of soybean patties>
The soybean patties of Experimental Examples 1 to 9 were produced by the following procedure.
1. 1. The soybean protein material was soaked in water and left for 1 hour, then squeezed and drained.
2. Of the soy protein materials, Vegitex SHF and Apex 950 were finely cut with a food processor.
3. 3. The ingredients were weighed in the proportions shown in Table 2 and mixed well in a food processor. Regarding the "texture improver for rapeseed oil or meat-like food" shown in Table 2, 100% rapeseed oil in Experimental Example 1, S Special 100LT in Experimental Example 2, Euromelt 20B in Experimental Example 3, and Facier type in Experimental Example 4. 2. Unicool Gold in Experimental Example 5, T Special M in Experimental Example 6, 94% by mass of rapeseed oil CV-1L6% by mass in Experimental Example 7, 97% by mass of rapeseed oil CV-1L3% by mass in Experimental Example 8, and 3% by mass in Experimental Example 9. Rapeseed oil 99% by mass CV-1L 1% by mass was used. In the following, the ratio of soybean protein material in the table means the ratio of soybean protein material after rehydration.
Weigh 75 g of the mixture of 4.3, mold it into a hamburger steak using a cylindrical cercle with a diameter of 80 mm, bake the hamburger-shaped meat-like processed product extracted from the cercle with a frying pan until both sides are browned, and cover it. And steamed to obtain the soybean patties of Experimental Examples 1 to 9.

<Drip amount and drip rate>
The drip rate was obtained by the method described above. The results are shown in Table 1.
(result)
From the viewpoint of improving the texture, meat-like foods having a high drip rate are preferable. Comparing Experimental Examples 2 to 6 with Experimental Example 1, since the drip rate is increased, a meat-like food using a texture-improving composition for meat-like foods having a solid fat content of 7.5% or more at 20 ° C. It was found that it is preferable to produce.
Further, from the viewpoint of improving the texture, meat-like foods having a high drip rate are preferable. Comparing Experimental Examples 7 to 9 with Experimental Example 1, since the drip rate is increased, the texture of meat-like foods having a B-type viscosity of 1040 cps or more (1040 mPa · s or more) when measured at 20 ° C. and 30 rpm is improved. It is preferable to produce meat-like foods using the composition, and it is more preferable to produce meat-like foods using the texture-improving composition for meat-like foods at 5000 cps or more (5000 mPa · s or more). It has been found that it is more preferable to produce a meat-like food using a texture-improving composition for meat-like foods having a temperature of 17600 cps or more (17600 mPa · s or more).
In order to increase the drip rate of meat-like foods, the mass increase rate of the vegetable protein materials is 41% by mass when they are brought into contact with each other for 10 minutes as a combination of the vegetable protein material and the texture improving composition for meat-like foods. It was found that it is preferable to use the combination of the following cases, and it is more preferable to use the combination of the cases of 0% or less.

<Shearing force>
A "shear force" was obtained by the method described above. The results are shown in Table 1.
(result)
It is considered that the lower the shear force value, the better the loosening of the meat-like food, and the less force it can bite off.
From the viewpoint of improving the looseness of meat-like foods, compared with Experimental Examples 1 to Experimental Examples 2 to 6, a composition for improving the texture of meat-like foods having a solid fat content of 7.5% or more at 20 ° C. was used. It was found that it is preferable to produce meat-like foods, and it is more preferable to produce meat-like foods using 16.6% or more of the texture-improving composition for meat-like foods. Further, it is preferable to produce a meat-like food using a texture-improving composition for meat-like foods of 58% or less, and a meat-like composition using a texture-improving composition for meat-like foods of 37.9% or less. It has been found that it is more preferable to produce foods, and it is more preferable to produce meat-like foods using a texture-improving composition for meat-like foods of 23.5 or less.
Comparing Experimental Examples 7 to 9 with Experimental Example 1 from the viewpoint of improving the looseness of meat foods, meat-like foods having a B-type viscosity of 1040 cps or more (1040 mPa · s or more) when measured at 20 ° C. and 30 rpm. It is preferable to produce a meat-like food using a texture-improving composition for meat-like food, and to produce a meat-like food using a texture-improving composition for meat-like food at 5000 cps or more (5000 mPa · s or more). Was found to be more preferable.

<Sensory evaluation>
The sensory evaluation method adopted in this evaluation is the scoring method. The evaluators were seven trained professional panels. The evaluation items and scores were as follows. Here, the score is a value obtained by dividing the total value of the scores by the number of people in the panel (that is, the average value). The evaluation of Experimental Example 1 was used as a criterion of "3" points, and a score was given.
The meat-like food after baking (80 mm in diameter) was cut into a fan shape with a central angle of 90 degrees, and then heated in a microwave oven (500 W, 40 seconds). We evaluated the looseness of meat-like foods when eaten and the juiciness of oil coming out when chewed. The results are shown in Table 1.

(1) Unraveling property 5 ... Unraveling into granules with one chewing 4 ... Unraveling into granules with two chewing 3 ... Unraveling into granules with 3 to 5 chewing 2 ... Repeat chewing It will loosen if you do it, but it is not granular 1 ... It is hard to loosen even if you chew repeatedly
(2) Juiciness 5 ... Liquid component overflows from the moment the tooth is inserted 4 ... Liquid component overflows during the first chewing 3 ... Liquid after 3 to 5 chewing Ingredients overflow 2 ... You can feel the liquid component if you chew multiple times 1 ... You do not feel the liquid component even if you chew
(result)
In Experimental Examples 2 to 6, the surface was crispy and fragrant as compared with Experimental Example 1, oil drips when chewed, and it was easy to feel the taste of oil due to moderate loosening during chewing.
From the viewpoint of improving the looseness, it was found that it is preferable to produce a meat-like food using a texture-improving composition for meat-like foods having a solid fat content of 7.5% or more at 20 ° C. Further, it is preferable to produce a meat-like food using a texture-improving composition for meat-like foods of 58% or less, and a meat-like composition using a texture-improving composition for meat-like foods of 37.9% or less. It has been found that it is more preferable to produce foods, and it is more preferable to produce meat-like foods using 23.5% or less of the texture-improving composition for meat-like foods.
From the viewpoint of improving the looseness and juiciness, it was found that the drip rate is preferably 1.8% by mass or more and 2.2% by mass or less.
Further, from the viewpoint of improving the looseness and juiciness, it is preferable to use a texture-improving composition for meat-like foods in which the mass increase rate of the soy protein material is 41% by mass or less, and the meat is 0% by mass or less. It was found that it is more preferable to use a texture-improving composition for foods.

<Manufacturing method of soimench>
Soimench of Experimental Examples 1 to 4 was produced by the following procedure.
1. 1. The soybean protein material was soaked in water and left for 1 hour, then squeezed and drained.
2. Of the soy protein materials, Vegitex SHF and Apex 950 were finely cut with a food processor.
3. 3. Ingredients were weighed in the proportions shown in Table 3 and mixed well in a food processor. Regarding the "texture improver for rapeseed oil or meat-like food" shown in Table 3, 100% rapeseed oil in Experimental Example 1, S Special 100LT in Experimental Example 2, Euromelt 20B in Experimental Example 3, and Facier in Experimental Example 4. Type 2 was used.
Weigh 50 g of the mixture of 4.3, roll it into an oval shape by hand, and then pass the flour, batter liquid, and breader in order to cover the whole meat-like processed product in the shape of a minced meat cutlet at 170 ° C. for 4 minutes. After adjusting the oil, the mixture was left to stand for 1 hour to obtain the soy menchi of Experimental Examples 1 to 4. The batter solution was prepared by mixing 60 g of whole eggs, 27 g of wheat flour (manufactured by Nisshin Seifun Co., Ltd.), and 30 g of water. Bread crumbs (manufactured by Frystar) were used as the bread crumbs.

<Manufacturing method of soy dumplings>
The soi dumplings of Experimental Examples 1 to 4 were produced by the following procedure.
1. 1. The soybean protein material was soaked in water and left for 1 hour, then squeezed and drained.
2. Of the soy protein materials, Vegitex SHF, Apex 950, and gluten meat were finely chopped with a food processor.
3. 3. Ingredients were weighed in the proportions shown in Table 4 and mixed well in a food processor. Regarding the "texture improver for rapeseed oil or meat-like food" shown in Table 4, 100% rapeseed oil in Experimental Example 1, S Special 100LT in Example 2, Euromelt 20B in Experimental Example 3, and Facier type in Experimental Example 4. 2 was used.
Weigh 20 g of the mixture of 4.3, cover the dumpling-shaped meat-like processed product wrapped in dumpling skin (manufactured by Moranborg) with a frying pan for 5 minutes, steam it, and leave it for 1 hour. I got ~ 4 soy dumplings.

<Manufacturing method of sausage>
The soybean sausages of Experimental Examples 1 to 4 were produced by the following procedure.
1. 1. The soybean protein material was soaked in water and left for 1 hour, then squeezed and drained.
2. Of the soy protein materials, Vegitex SHF and Apex 950 were finely cut with a food processor.
3. 3. Ingredients were weighed in the proportions shown in Table 5 and mixed well in a food processor. Regarding the "texture improver for rapeseed oil or meat-like food" shown in Table 5, 100% rapeseed oil in Experimental Example 1, S Special 100LT in Example 2, Euromelt 20B in Experimental Example 3, and Facier type in Experimental Example 4. 2 was used.
4. Using a filling machine (sausage maker, manufactured by Sausage Maker), a sausage-shaped meat-like processed product filled with a mixture of 3 in a collagen casing (manufactured by Nippi) having a diameter of 16 mm is boiled in a boiling water bath for 4 minutes, and then 1 After leaving it for a while, the sausages of Experimental Examples 1 to 4 were obtained.

<Sensory evaluation>
Sensory evaluation was performed by the method described above. The evaluators were five trained professional panels.
The soy menchi, soy dumplings, and soy sauce sage were each heated in a microwave oven (500 W, 40 seconds). We evaluated the looseness of meat-like foods when eaten and the juiciness of oil coming out when chewed. The results are shown in Table 6.

(result)
(Soi Menchi)
In Experimental Examples 2 to 4, as compared with Experimental Example 1, oil drips when chewed, and it is easy to feel the taste of oil due to moderate loosening during chewing.
From the viewpoint of improving the looseness, it was found that it is preferable to produce a meat-like food using a texture-improving composition for meat-like foods having a solid fat content of 7.5% or more at 20 ° C. It was also found that it is more preferable to produce a meat-like food using a texture-improving composition for meat-like foods of 23.5% or less.
Further, from the viewpoint of improving the looseness and juiciness, it was found that it is more preferable to use a texture-improving composition for meat-like foods in which the mass increase rate of the soybean protein material is 0% by mass or less.

(Soy dumplings)
Experimental Examples 2 to 4 had the same juiciness as that of Experimental Example 1, and it was easy to feel the taste of oil due to moderate loosening during chewing.
From the viewpoint of improving the looseness, it was found that it is preferable to produce a meat-like food using a texture-improving composition for meat-like foods having a solid fat content of 7.5% or more at 20 ° C. Further, it was found that it is more preferable to produce a meat-like food using a texture-improving composition for meat foods of 23.5% or less.
Further, from the viewpoint of improving the looseness and juiciness, it was found that it is more preferable to use a texture-improving composition for meat-like foods in which the mass increase rate of the soybean protein material is 0% by mass or less.

(Sausage)
In Experimental Examples 2 to 4, as compared with Experimental Example 1, oil drips when chewed, and it is easy to feel the taste of oil due to moderate loosening during chewing.
From the viewpoint of improving the looseness, it was found that it is preferable to produce a meat-like food using a texture-improving composition for meat-like foods having a solid fat content of 7.5% or more at 20 ° C. It was also found that it is more preferable to produce a meat-like food using a texture-improving composition for meat-like foods of 23.5% or less.
Further, from the viewpoint of improving the looseness and juiciness, it was found that it is more preferable to use a texture-improving composition for meat-like foods in which the mass increase rate of the soybean protein material is 0% by mass or less.

The texture-improving composition for meat-like foods, the method for producing processed meat-like products, the method for producing meat-like foods, and meat-like foods of the present invention are not limited to the above-described embodiments and examples, and the effects of the present invention are not limited to the above-mentioned embodiments and examples. Various changes can be made as long as the above is not impaired.

Claims (11)

A composition having an oil phase as a continuous phase.
A texture-improving composition for meat-like foods, wherein the solid fat content of the oil phase at 20 ° C. is 1% or more and 70% or less. A composition having an oil phase as a continuous phase.
A texture-improving composition for meat-like foods, wherein the solid fat content of the oil phase at 20 ° C. is 1% or more and 25% or less. A composition having an oil phase as a continuous phase.
A texture-improving composition for meat-like foods, wherein the B-type viscosity of the composition 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). With vegetable protein material,
The texture-improving composition for meat-like foods according to any one of claims 1 to 3.
To obtain a mixed composition by contacting and mixing, comprising a mixed composition manufacturing process.
Manufacturing method of meat-like processed products. The texture-improving composition for meat-like foods is
When the vegetable protein material is brought into contact at 20 ° C. for 10 minutes,
The rate of increase in mass of the vegetable protein material is 41% by mass or less.
The method for producing a processed meat-like product according to claim 4. In the mixed composition manufacturing process,
When the vegetable protein material is brought into contact with the meat-like food texture improving composition,
The temperature of the texture-improving composition for meat-like foods is equal to or lower than the rising melting point of the oil phase.
The method for producing a processed meat-like product according to claim 4 or 5. A method for producing a meat-like food, which comprises a step of cooking a processed meat-like product obtained by the method for producing a processed meat-like product according to any one of claims 4 to 6. A meat-like food containing vegetable protein material and fats and oils.
Does not contain fish or livestock meat, or contains 30% by mass or less of the whole meat-like food as 100% by mass.
A meat-like food having a region in which the shearing force is 20 N / mm · sec or less when the meat-like food is at any temperature of 50 ° C. or higher and 55 ° C. or lower. A meat-like food containing vegetable protein material and fats and oils.
Does not contain fish or livestock meat, or contains 30% by mass or less of the whole meat-like food as 100% by mass.
A meat-like food having a drip rate of 1% by mass or more and 5% by mass or less, assuming that the entire meat-like food is 100% by mass. The meat-like food according to claim 8 or 9, which is obtained by heating a meat-like processed product containing a composition in which the oil phase having a solid fat content of 1% or more and 70% or less at 20 ° C. is a continuous phase. .. Claims 8 to 8 obtained by heating a meat-like processed product containing a composition having a B-type viscosity of 100 cps or more and 20000 cps or less (100 mPa · s or more and 20000 mPa · s or less) at 20 ° C. with an oil phase as a continuous phase. The meat-like food according to any one of 10.