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
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
  • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
  • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
• • 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
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
• • 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
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product

Definitions

• the present invention is a meat-like processed food using a textured vegetable material as a substitute for livestock meat, which contains an oil-in-water emulsion gel containing methyl cellulose in a dough, and has a good yield when heated and is a meat-like food. It is related to meat-like processed foods that are rich in texture.
• the vegetable food market especially processed meat-like foods such as Veggie Burg, is growing significantly at home and abroad.
• These vegan processed foods are processed into vegan meat using a tissue protein material organized with an extruder etc. using vegetable protein such as soybean as the main raw material, but many products are dried, which is an animal material. Because it uses egg whites, it cannot be eaten by vegans, so-called vegans.
• Methyl cellulose (hereinafter referred to as MC) is often used as a substitute material for dried egg white.
• MC Methyl cellulose
• Patent Document 1 methyl cellulose and gluten are used, and in Patent Document 2, an emulsion card using a separated soybean protein material and methyl cellulose is used to prepare a processed meat-like food having methyl cellulose as a body, but egg white can be replaced.
• Patent Document 3 a livestock-like processed food is produced by using lipogel which is a combination of fat and oil and insoluble fiber, but its physical characteristics are different from those of hamburgers distributed in Japan, and it suppresses a prominent meat grain feeling. There is a need to improve the feeling of dryness.
• Citrus fiber is a material often used to improve the physical characteristics of wheat flour products such as bakeries.
• Patent Document 4 states that the crispness of batter could be improved by adding citrus fiber to the pickling solution of fried food materials such as chicken, but any disclosure or suggestion was made regarding the combination with methylcellulose gel. Not.
• An object of the present invention is a meat-like processed food using a textured vegetable material as a substitute for livestock meat, which contains an oil-in-water emulsion gel containing methyl cellulose in a dough, and has a good yield at the time of heating.
• the purpose is to provide processed meat-like foods with a rich texture.
• the present invention (1) A method for producing processed livestock meat-like foods, which comprises the following steps.
• (b) The emulsion of (a) is mixed with a textured vegetable material, insoluble dietary fiber and citrus fiber to make a dough.
• the process of preparing (C) A step of heating the dough prepared in (a) after molding to make a meat-like processed food.
• the method for producing a meat-like processed food according to (1) which does not contain meat and egg white.
• the livestock-like processed food according to (14), wherein the insoluble dietary fiber has an average fiber length of 20 to 300 ⁇ m.
• the livestock-like processed food according to (15), wherein the insoluble dietary fiber is bamboo fiber. It is about.
• the livestock meat-like processed food in the present invention refers to a food product processed into livestock meat-like, mainly using a textured vegetable material.
• processed meat-like foods include hamburgers, patties, meatballs, nuggets, tsukune, ham, sausages, salami, frankfurters, American docks, dumplings, grilled meat, spring rolls, meat dumplings, small dragon wraps, menchi cutlets, meat pies, ravioli, and lasania.
• Meat loaf, roll cabbage, stuffed peppers and other foods that are usually used with various minced meats can be exemplified.
• an oil-in-water emulsion containing methyl cellulose and water is essential.
• the methyl cellulose used in the present invention is methoxylated from naturally widely distributed cellulose, and is usually produced by treating cellulose with caustic soda and then reacting it with methyl chloride and an etherifying agent. In addition, it has the property of reversibly increasing the gelling force by heating.
• methyl cellulose can be used alone or in combination with other gelling agents.
• Other gelling agents include egg white, gellan gum, carrageenan, alginic acid, agar, curdlan, konjac flour, starch and the like.
• Various fats and oils can be used for the emulsion of the present invention. Specifically, soybean oil, rapeseed oil, rice oil, corn oil, palm oil, beef fat, pork fat, and their fractionated oil, hydrogenated oil, and ester exchange oil can be mentioned, and these can be appropriately selected and used. ..
• soybean oil, rapeseed oil, rice oil, corn oil, palm oil, beef fat, pork fat, and their fractionated oil, hydrogenated oil, and ester exchange oil can be mentioned, and these can be appropriately selected and used. ..
• the object of the present invention is a livestock meat-like processed food, it is desirable to use fats and oils that are in a melted state at the eating temperature or the mouth temperature.
• the insoluble dietary fiber used in the present invention is a fiber derived from a plant that is insoluble in water or warm water. Specific examples include bamboo fiber, oat fiber, and wheat fiber. Bamboo fiber, which does not have dryness and can impart appropriate hardness, is particularly preferable.
• the average fiber length is preferably 20 to 300 ⁇ m, more preferably 30 to 200 ⁇ m. The average fiber length can be known by measuring the fiber length of dietary fiber with a scanning electron microscope. That is, 30 fibers in the field of view are randomly selected and averaged to obtain the average fiber length.
• the gel-like texture of methylcellulose is improved, and a meaty fiber feeling similar to that of ordinary processed livestock foods can be obtained. If the fiber length is in the appropriate range, the fiber texture will be weakened and the crispness will be improved, but if it is shorter than 20 ⁇ m, the meat-like texture will be slightly weakened, and if the fiber length exceeds 300 ⁇ m, the gel texture will not be reduced so much and the texture will be stiff. It tends to stick.
• the citrus fiber used in the present invention is obtained by squeezing citrus fruits such as oranges, removing the juice from the squeezed solution, and giving a high impact to the cell wall after pulverization. Therefore, this citrus fiber has a porous structure in which the micellar structure of the cell is broken, and at the same time, the water absorption capacity is remarkably improved, and at the same time, the binding property with water is enhanced, and as a result, the water retention capacity of the taken-in water is improved. Specifically, it means that the amount of water absorption per fiber weight is 15 times or more, preferably 18 times or more.
• the amount of water absorption is measured by adding 50 g of water to each 1 g of sample fiber, stirring in a 50 ml container, and allowing the mixture to stand for 24 hours, and confirming the boundary between the supernatant and the precipitate.
• the above-mentioned insoluble dietary fiber means a fiber having a water absorption of less than 15 times, preferably 10 times or less.
• the tissue-based plant material used in the present invention is a material having a directional water-insoluble tissue, and is mainly divided into a tissue-based plant protein material and a tissue-based plant-polysaccharide material.
• the structured vegetable protein material is a vegetable raw material exemplified by soybean, defatted soybean, isolated soybean protein, concentrated soybean protein, wheat, wheat protein, pea, pea protein, chickpea, mycoprotein and the like. Is processed into a tissue-like shape.
• soybeans, defatted soybeans, separated soybean proteins, etc. are mixed with other raw materials if necessary, and organized under high temperature and high pressure using a uniaxial or biaxial extruder (extruder).
• Examples include soybeans in the form of granules, flakes, and sliced meat. For peas, mung beans, and chickpeas, organized materials can be obtained by performing the same treatment using whole beans and their fractions as raw materials.
• a textured soybean protein material containing soybean as a main raw material is suitable for the present invention, and a product having an arbitrary shape and size can be appropriately selected and used according to a desired product form. Although there are products that have been rehydrated and distributed, it is desirable to use a dried product (moisture content of 10% by weight or less) in the present invention. Further, a soybean material organized by pressing tofu is also suitable for the present invention. As the tissue-based plant protein material, so-called gluten chips prepared by processing wheat protein can also be used in the present invention.
• tissue-like plant polysaccharide material a polysaccharide in which a part of the polysaccharide is insolubilized can be used as the polysaccharide material by freezing the polysaccharide, particularly konjac gel.
• the structured vegetable material can be used in combination with various shapes such as a flat shape and a grain shape. It can also be used in combination with various histological plant materials.
• the dough is made by adding a tissue-like vegetable polysaccharide material, insoluble dietary fiber, and citrus fiber to the above-mentioned emulsion. By heating this dough, a textured vegetable material is bound by a gelling agent mainly composed of methyl cellulose, and a meat-like processed food can be prepared. These livestock meat-like processed foods have a texture similar to that of processed livestock meat foods using egg white.
• Step a (Emulsion preparation) Oil, methylcellulose and water are mixed to prepare an oil-in-water emulsion. At this time, it is preferable to share using a mixer, a food processor, a silent cutter, a hand blender, a Stefan mixer, or the like, because the emulsified particles become finer. A better emulsion can be obtained by mixing fat and oil and methyl cellulose in advance, sufficiently dispersing them, and then adding water.
• the amount of fat and oil is preferably 10 to 40% by weight, more preferably 15 to 30% by weight.
• Methyl cellulose needs to be in an amount to be a gel, and 2 to 8% by weight can be exemplified.
• Water varies depending on the amount of other additives, but is preferably 55 to 88% by weight, more preferably 55 to 83% by weight. Further, since the solubility of methyl cellulose increases at a low temperature, it is preferable that the water used is at a low temperature, and it is more preferable to use ice water. A method of freezing after preparing an emulsion is also effective. Other ingredients such as sweeteners, spices, salts, flavor-imparting materials, and seasonings other than the above can be added to the emulsion as long as the effects of the present invention are not impaired. This addition can be done before and after the emulsification step.
• Step a Insoluble dietary fiber, citrus fiber and histological vegetable material are mixed with the emulsion prepared in step a to make a dough.
• a mixer, food processor, silent cutter, etc. can be used for mixing.
• the tissue-like plant material is a tissue-like plant protein material, it is usually a dried product. In that case, water is first absorbed, and then "rehydrated” to soften the tissue and then mixed, but in a dry state. It does not refuse to add and mix water with the tissue-like plant protein material of No. 1 and to add and mix water with the partially rehydrated tissue-like plant protein material. Further, a part of water can be used as the above-mentioned oil-in-water emulsion.
• the amount of each used is preferably 10 to 40% by weight, more preferably 20 to 30% by weight, in the dough and the emulsion.
• the insoluble dietary fiber is preferably 0.1 to 5% by weight, more preferably 0.5 to 3% by weight.
• the citrus fiber is preferably 0.1 to 5% by weight, more preferably 0.5 to 3% by weight.
• the textured vegetable material preferably has a dry matter content of 5 to 30% by weight, more preferably 8 to 20% by weight.
• the amount of livestock meat is preferably 25% by weight or less as an asasis, and more preferably not used.
• the amount of egg white is preferably 5% by weight or less as a dried product, and more preferably not used.
• the dough produced in step a is molded into a desired size and shape by a molding machine. This is then subjected to a heating step.
• the heating means in the present invention can be used in an appropriate combination of firing heating, steaming heating, boil heating, frying heating, electromagnetic wave heating and the like. Retort heating is also possible. As a result, the molded dough is heated and solidified, and the shape is stabilized.
• the temperature and time depend on the shape, weight, and heating method, but the heating method of firing heating takes 5 to 15 minutes at 180 to 300 ° C, and the retort heating method takes 10 to 60 minutes at 115 to 130 ° C. Then, 5 to 50 minutes at 75 to 100 ° C can be exemplified.
• a livestock-like processed food having the same texture as a normal processed livestock food can be obtained without reducing or using animal raw materials such as livestock meat and egg white, in a state where the yield at the time of heating is not reduced. be able to.
• Soybean protein material B (Fuji Oil, Apex 650 / grain shape) 2.5 parts, 18.8 parts of water rehydrated.
• Soybean protein material C (Fuji Oil / Apex 350 / grain shape) 7.5 parts, 7.5 parts of water-rehydrated soybean protein material D (Fuji Oil / Apex 950 / flat shape) 3.0 parts, solid at room temperature
• Add 5.0 parts of vegetable oil (Fuji Oil, Unishort MJ), 8.6 parts of seasonings and spices, 10.0 parts of onions cut into 5 mm squares, and 2.0 parts of pregelatinized starch (Matsutani Pinesoft B). , Stir with a Kenwood mixer for 3 minutes to make dough.
• the dough is punched using an automatic molding machine (GM-D) manufactured by Nippon Carrier Co., Ltd. to mold 70 g, and 300 g using a convection oven (SCC WE 101 manufactured by Rational Japan Co., Ltd.). Baking and heating at ° C. for 6 minutes gave a hamburger-like food.
• GM-D automatic molding machine
• SCC WE 101 convection oven
• Example 2 The citrus fiber of the formulation of Example 1 was replaced with orange fiber (Torigoe Flour Milling Co., Ltd., Citrify 100FG / water absorption rate 20 times), and the same preparation as in Example 1 was prepared.
• Comparative example 1 It was prepared in the same manner as in Example 1 except for the citrus fiber and bamboo fiber of the formulation of Example 1.
• Comparative example 2 It was prepared in the same manner as in Example 1 except for the citrus fiber of the formulation of Example 1.
• each molded product was heated at 90 ° C. for 12 minutes using a convection oven (SCCWE101 manufactured by Rational Japan Co., Ltd.). Further, each molded product was heated in a frying pan for about 6 minutes until the core temperature reached 80 ° C. In addition, each molded product was retort-heated at 121 ° C. for 30 minutes using RCS-40RTG manufactured by Nisaka.
• Example 3 The citrus fiber of the formulation of Example 1 was replaced with pea fiber (manufactured by Lettenmeier Co., Ltd., P EF150 / water absorption rate 14 times), and the same preparation as in Example 1 was prepared.
• Example 3 The bamboo fiber of the formulation of Example 1 was replaced with the same amount of sugar cane fiber (manufactured by JRS, SF601, average fiber length 100 ⁇ m / water absorption rate 4.8 times), and the same preparation as in Example 1 was prepared.
• Example 4 The bamboo fiber of the formulation of Example 1 was replaced with the same amount of wheat fiber (VITACEL WF200 manufactured by Lettenmeier, average fiber length 250 ⁇ m / water absorption rate 7.5 times), and the same preparation as in Example 1 was prepared.
• VITACEL WF200 manufactured by Lettenmeier, average fiber length 250 ⁇ m / water absorption rate 7.5 times
• Table 2 shows the formulation and evaluation results. Although the texture changes depending on the composition, it can be said that all the examples have the same texture as the processed livestock food. On the other hand, the comparative example was unsuitable because of problems such as "stickiness", insufficient meat-like texture, and a large amount of water separation and a low yield due to heating.

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• Life Sciences & Earth Sciences (AREA)
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• 2021
  • 2021-12-14 WO PCT/JP2021/045954 patent/WO2022138308A1/ja not_active Ceased
  • 2021-12-14 US US18/265,261 patent/US20240032573A1/en active Pending
  • 2021-12-14 JP JP2022521218A patent/JP7099661B1/ja active Active
  • 2021-12-14 CN CN202180081510.4A patent/CN116546886B/zh active Active

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