Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
  • A23L11/40—Pulse curds
  • A23L11/45—Soy bean curds, e.g. tofu
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L35/00—Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof

Definitions

• the present invention relates to a meat-free hamburger-like food and a method for producing the same.
• meat-free hamburger-like foods using granular soy protein as a substitute for meat (hereinafter, may be referred to as "meatless hamburger” or “vegetable hamburger”) are commercially available.
• an object of the present invention is to solve the above-mentioned problems in the past and to achieve the following objects. That is, an object of the present invention is to provide a meat-free hamburger-like food having an excellent texture and excellent moldability and shape retention even though it does not contain meat, and a method for producing the same. do.
• the present inventors have obtained an excellent texture by blending a specific amount of fried tofu with a specific length into the dough, even though it does not contain meat. It was also found that a meat-free hamburger-like food having excellent moldability and shape retention can be obtained.
• the present invention is based on the above-mentioned findings of the present inventors, and the means for solving the above-mentioned problems are as follows. That is, ⁇ 1> A meat-free hamburger-like food containing fried tofu. The length of the fried tofu is 2 mm or more and less than 20 mm. The meat-free hamburger-like food is characterized in that the content of the fried tofu is more than 20% by mass and less than 50% by mass. ⁇ 2> The meat-free hamburger-like food according to ⁇ 1>, wherein the length of the fried tofu is 2 mm or more and 17 mm or less.
• ⁇ 3> The meat-free hamburger-like food according to any one of ⁇ 1> to ⁇ 2>, wherein the content of the fried tofu in the meat-free hamburger-like food is 25% by mass or more and 47.5% by mass or less.
• Is. ⁇ 4> A method for producing meat-free hamburger-like food. Including blending fried tofu into the dough, The length of the fried tofu is 2 mm or more and less than 20 mm.
• a method for producing a meat-free hamburger-like food wherein the content of the fried tofu in the meat-free hamburger-like food is more than 20% by mass and less than 50% by mass.
• ⁇ 5> The method for producing a meat-free hamburger-like food according to ⁇ 4>, wherein the length of the fried tofu is 2 mm or more and 17 mm or less.
• ⁇ 6> The meat-free hamburger-like food according to any one of ⁇ 4> to ⁇ 5>, wherein the content of the fried tofu in the meat-free hamburger-like food is 25% by mass or more and 47.5% by mass or less. It is a manufacturing method of.
• the above-mentioned problems in the prior art can be solved, the above-mentioned object can be achieved, the texture is excellent even though the meat is not contained, and the moldability and shape retention are also improved. It is possible to provide an excellent meat-free hamburger-like food and a method for producing the same.
• the meat-free hamburger-like food of the present invention contains a specific amount of fried tofu of a specific length, and further contains other ingredients as needed.
• the method for producing the meat-free hamburger-like food is not particularly limited and may be appropriately selected depending on the intended purpose, but the method for producing the meat-free hamburger-like food of the present invention is preferable.
• the meat-free hamburger-like food of the present invention will be described together with the description of the method for producing the meat-free hamburger-like food of the present invention.
• the method for producing a meat-free hamburger-like food of the present invention includes at least a dough preparation step, and further includes other steps such as a cooking step as necessary.
• the dough preparation step is a step of blending fried tofu into the dough to prepare the fried tofu-containing dough.
• the fried tofu is a food made by fried sliced tofu.
• the fried tofu is a fried tofu produced by a known method and has a predetermined length.
• the length of the fried tofu is not particularly limited as long as it is 2 mm or more and less than 20 mm, and can be appropriately selected depending on the intended purpose. However, it is preferably 2 mm or more and 17 mm or less, and more preferably 2 mm or more and 10 mm or less.
• the preferable range is advantageous in that the moldability, shape retention, texture, and cutability are more excellent.
• the length of the fried tofu refers to the length in the thickness direction of the fried tofu and the length of the longest in the vertical and horizontal directions when the fried tofu is viewed in a plan view.
• the fried tofu of a predetermined length can be prepared by using a known cutting means.
• the content of the fried tofu in the meat-free hamburger-like food (hereinafter, may be referred to as "blending ratio") is not particularly limited as long as it is more than 20% by mass and less than 50% by mass, depending on the purpose. However, it is preferably 25% by mass or more and 47.5% by mass or less, more preferably 27.5% by mass or more and 45% by mass or less, and particularly preferably 27.5% by mass or more and 40% by mass or less.
• the preferable range is advantageous in that the moldability, shape retention, texture, and cutability are more excellent.
• the fried tofu-containing dough By blending the fried tofu with the following dough, the fried tofu-containing dough can be prepared.
• the dough (hereinafter, may be referred to as "basic dough") is not particularly limited as long as it does not contain meat, and is used for meat-free hamburger-like foods, hamburgers with reduced meat content, or hamburgers. Can be selected as appropriate.
• the meat refers to animal meat usually used as meat such as beef, pork, and chicken.
• ingredients contained in the basic dough include emulsion curd, wheat protein, processed fats and oils, seasonings, onions, tofu, bread crumbs, starch and the like. These may be used alone or in combination of two or more.
• the method for preparing the emulsion card is not particularly limited, and a known method can be appropriately selected.
• vegetable oils and fats such as soymilk, powdered soybean protein, and soybean oil are mixed and emulsified to prepare. How to do it.
• the content of the emulsion card in the basic dough is not particularly limited and may be appropriately selected depending on the intended purpose, and examples thereof include 40 to 50% by mass.
• the wheat protein is not particularly limited and may be appropriately selected depending on the intended purpose. Examples thereof include gluten.
• the content of the wheat protein in the basic dough is not particularly limited and may be appropriately selected depending on the intended purpose, and examples thereof include 0 to 5% by mass.
• the processed fats and oils are those obtained by hydrogenating, separating or transesterifying animal fats and oils, vegetable fats and oils or mixed fats and oils thereof to adjust the melting point or impart oxidative stability, and are suitable for food. Purified (referred to as deoxidation, decolorization, deodorization, etc.).
• the processed oil and fat is not particularly limited and may be appropriately selected depending on the intended purpose. Examples thereof include margarine and palm oil.
• the content of the processed fat and oil in the basic dough is not particularly limited and may be appropriately selected depending on the intended purpose, and examples thereof include 5 to 7% by mass.
• the seasoning is not particularly limited and may be appropriately selected depending on the intended purpose.
• sugars monosaccharides / disaccharides such as sugar and glucose among sugars
• salt salt, spices, yeast extract and the like
• the content of the seasoning in the basic dough is not particularly limited and may be appropriately selected depending on the intended purpose, and examples thereof include 5.5 to 6.5% by mass.
• the content of the onion in the basic dough is not particularly limited and may be appropriately selected depending on the intended purpose, and examples thereof include 20 to 25% by mass.
• the shape, structure, and size of the onion are not particularly limited and may be appropriately selected depending on the intended purpose.
• the content of the tofu in the basic dough is not particularly limited and may be appropriately selected depending on the intended purpose, and examples thereof include 10 to 15% by mass.
• the shape, structure, and size of the tofu are not particularly limited and may be appropriately selected depending on the intended purpose.
• the content of the bread crumbs in the basic dough is not particularly limited and may be appropriately selected depending on the intended purpose, and examples thereof include 0 to 5% by mass.
• the starch may be unprocessed starch (corn starch or the like) that has not been processed, or may be modified starch that has been processed.
• the modified starch refers to unmodified starch that has been physically, chemically, enzymatically, or artificially processed.
• the modified starch is not particularly limited and may be appropriately selected depending on the intended purpose. Examples thereof include acetic acid starch and acetylated phosphoric acid crosslinked starch.
• the content of the starch in the basic dough is not particularly limited and may be appropriately selected depending on the intended purpose, and examples thereof include 3 to 5% by mass.
• the method for preparing the basic dough is not particularly limited and may be appropriately selected depending on the intended purpose.
• each component can be mixed and prepared.
• the apparatus used for producing the emulsion card is not particularly limited and may be appropriately selected depending on the intended purpose. Examples thereof include a silent cutter and a kneader.
• the cooking step is a step of cooking the fried tofu-containing dough.
• the cooking step may be performed as it is after molding the fried tofu-containing dough, or may be performed after molding and then freezing.
• the thawed product may be used in the cooking step, or the frozen product may be used as it is in the cooking process.
• the heating method is not particularly limited and may be appropriately selected depending on the intended purpose. Examples thereof include steaming and baking. These may be performed individually by 1 type, or may be performed in combination of 2 or more types.
• the heating means used for the heating is not particularly limited, and a known heating means can be appropriately selected.
• the heating conditions are not particularly limited and can be appropriately selected depending on the shape and size of the meat-free hamburger-like food.
• the molding step is a step of molding the fried tofu-containing dough into a desired shape.
• the shape is not particularly limited and may be appropriately selected depending on the intended purpose.
• molding may be performed using a mold, or molding may be performed without using a mold.
• the freezing step is a step of freezing a molded product obtained by molding the fried tofu-containing dough.
• the molded product may be cooked before the freezing step.
• the freezing means used for freezing is not particularly limited, and known freezing means can be appropriately selected, and examples thereof include a freezer and a freezer.
• the freezing conditions are not particularly limited and can be appropriately selected depending on the shape and size of the meat-free hamburger-like food, and examples thereof include conditions of a temperature of ⁇ 20 to ⁇ 50 ° C.
• the thawing step is a step of thawing the frozen molded product.
• the thawing conditions are not particularly limited and can be appropriately selected depending on the shape and size of the meat-free hamburger-like food.
• a meat-free hamburger-like food having an excellent texture and excellent moldability and shape retention even though it does not contain meat can be obtained. It can be manufactured efficiently and easily.
• the shape, structure, and size of the meat-free hamburger-like food are not particularly limited and can be appropriately selected depending on the intended purpose.
• the meat-free hamburger-like food of the present invention has an excellent texture even though it does not contain meat, and is also excellent in moldability and shape retention. Moreover, since the meat-free hamburger-like food of the present invention has an excellent texture even when frozen, it can be made into a frozen meat-free hamburger-like food.
• Test Example 1 Meatless hamburger steak using fried tofu-1
• a meatless hamburger was manufactured using the basic dough manufactured as described below and the fried tofu of the following length, and various evaluations were performed.
• the blending ratio of each component in the basic dough is as follows. ⁇ Soy milk ⁇ ⁇ ⁇ 28.66% by mass ⁇ Powdered soy protein ⁇ ⁇ ⁇ 7.22% by mass ⁇ Soybean oil ⁇ ⁇ ⁇ 7.22% by mass ⁇ Gluten ⁇ ⁇ ⁇ 3.05% by mass ⁇ Processed fats and oils ⁇ ⁇ ⁇ 6.10% by mass ⁇ Sugar ⁇ ⁇ ⁇ 3.56% by mass ⁇ Salt ⁇ ⁇ ⁇ 0.81% by mass ⁇ Spices ⁇ ⁇ ⁇ 0.20% by mass ⁇ Yeast extract ⁇ ⁇ ⁇ 1.22% by mass ⁇ Onion ⁇ ⁇ ⁇ 21.34% by mass ⁇ Tofu ⁇ ⁇ ⁇ 12.20% by mass ⁇ Bread crumbs ⁇ ⁇ 4.78% by mass ⁇ Cornstarch ⁇ ⁇ ⁇ 1.83% by mass ⁇ Modified starch ⁇ ⁇ ⁇ 1.83% by mass Total 100.0% by mass
• the fried tofu was added to the basic dough in any of the following amounts and mixed to obtain a meatless hamburger dough.
• amount of fried tofu The amount of fried tofu in the total amount of fried tofu and basic dough is 20.0% by mass, 25.0% by mass, 27.5% by mass, 30.0% by mass, 40.0% by mass, 45.0% by mass, 47.5% by mass, or 50.0% by mass.
• the dough was formed into an elliptical shape, which is a general hamburger steak, and then steamed at 85 ° C. for 13 minutes using a steamer. Then, it was frozen in a freezer (-30 ° C). The frozen product was baked in a frying pan and cooked to obtain a meatless hamburger steak.
• ⁇ Compared to the basic fabric, the fabric is a little less cohesive, and although it can be molded into an elliptical, spherical, or star-shaped shape, it is likely to collapse. ⁇ : It is difficult to mold into an elliptical, spherical, or star-shaped shape.
• the shape retention property is similarly maintained.
• the molded product using the basic dough did not collapse, but cracks were formed, whereas the molded product using the meatless hamburger dough did not disintegrate and did not crack.
• Test Example 2 Meatless hamburger steak using Ganmodoki
• a meatless hamburger was produced in the same manner as in Test Example 1 except that the fried tofu in Test Example 1 was replaced with Ganmodoki (length 1 to 8 mm, blending amount 30.0% by mass). Further, the moldability and texture were evaluated in the same manner as in Test Example 1. As a result, the evaluation result of moldability was " ⁇ " and the evaluation result of texture was "-".
• the blending ratio of each component in the basic dough is as follows. ⁇ Soy milk ⁇ ⁇ ⁇ 31.1% by mass ⁇ Powdered soy protein ⁇ ⁇ ⁇ 7.8% by mass ⁇ Soybean oil ⁇ ⁇ ⁇ 7.8% by mass ⁇ Processed fats and oils ⁇ ⁇ ⁇ 6.6% by mass ⁇ Sugar ⁇ ⁇ ⁇ 3.9% by mass ⁇ Salt ⁇ ⁇ ⁇ 0.9% by mass ⁇ Spices ⁇ ⁇ ⁇ 0.2% by mass ⁇ Yeast extract ⁇ ⁇ ⁇ 1.3% by mass ⁇ Onion ⁇ ⁇ ⁇ 23.2% by mass ⁇ Tofu ⁇ ⁇ ⁇ 13.2% by mass ⁇ Cornstarch ⁇ ⁇ ⁇ 2.0% by mass ⁇ Modified starch ⁇ ⁇ ⁇ 2.0% by mass Total 100.0% by mass
• fried tofu produced by a conventional method was cut to prepare fried tofu having a length in the range of 2 to 5 mm.
• the fried tofu was added to the basic dough so as to be 30.0% by mass as the amount of fried tofu in the total amount of the fried tofu and the basic dough, and mixed to obtain a meatless hamburger dough.
• the dough was formed into an elliptical shape, which is a general hamburger steak, and then steamed at 85 ° C. for 13 minutes using a steamer. Then, it was frozen in a freezer (-30 ° C). The frozen product was baked in a frying pan and cooked to obtain a meatless hamburger (gluten-free).

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Citations (4)

• 2021
  • 2021-05-07 JP JP2022524375A patent/JP7759660B2/ja active Active
  • 2021-05-07 WO PCT/JP2021/017453 patent/WO2021235237A1/ja not_active Ceased

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