WO2022186129A1 - 粒状固形組成物 - Google Patents

粒状固形組成物 Download PDF

Info

Publication number
WO2022186129A1
WO2022186129A1 PCT/JP2022/008267 JP2022008267W WO2022186129A1 WO 2022186129 A1 WO2022186129 A1 WO 2022186129A1 JP 2022008267 W JP2022008267 W JP 2022008267W WO 2022186129 A1 WO2022186129 A1 WO 2022186129A1
Authority
WO
WIPO (PCT)
Prior art keywords
curdlan
composition
solid composition
liquid
granular solid
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2022/008267
Other languages
English (en)
French (fr)
Japanese (ja)
Inventor
勇介 松山
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Mitsubishi Corp Life Sciences Ltd
Original Assignee
Mitsubishi Corp Life Sciences Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Mitsubishi Corp Life Sciences Ltd filed Critical Mitsubishi Corp Life Sciences Ltd
Priority to US18/279,376 priority Critical patent/US20240196948A1/en
Priority to JP2023503816A priority patent/JPWO2022186129A1/ja
Priority to EP22763185.0A priority patent/EP4302613A4/en
Publication of WO2022186129A1 publication Critical patent/WO2022186129A1/ja
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Images

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
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/271—Curdlan; beta-1-3 glucan; Polysaccharides produced by agrobacterium or alcaligenes
    • 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
    • A23J3/14—Vegetable proteins
    • 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
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying

Definitions

  • the present invention relates to a method for producing a granular solid food containing curdlan, in particular, a granular solid composition having non-uniform particle diameters and uneven particle surfaces, which can be used as a substitute for minced food.
  • Soboro-shaped food is an ingredient that is often used in households and processed foods.
  • more and more consumers prefer foods with less meat or foods that do not contain meat, fish, shrimp, eggs, etc., due to allergies, religious reasons, health maintenance, or awareness of environmental impact.
  • foods that substitute seasoned minced soybeans are known, but there are problems such as texture and bean smell.
  • JP-A-2000-166490 Japanese Patent Application Laid-Open No. 08-080166
  • An object of the present invention is to mix afterward the granular solids obtained with different particle diameters, which can be used as a substitute for minced food, with a granular solid composition having uneven particle diameters and uneven particle surfaces.
  • the present inventors found that these problems can be solved by heating a liquid or sol composition containing curdlan on the surface while stirring. and completed the present invention.
  • the granular solid material obtained by the present invention has a non-uniform particle size and an uneven surface, and is firmly solidified by heating. Therefore, a minced granular solid composition can be easily produced.
  • the present invention is, first, a method for producing a particulate solid composition, comprising the step of solidifying a liquid or sol composition containing curdlan by heating it on the surface with stirring. .
  • the method for producing the particulate solid composition according to the first aspect wherein the liquid or sol composition containing curdlan has a curdlan concentration of 2 to 10%.
  • the method for producing a particulate solid composition according to the first or second above wherein the curdlan-containing liquid or sol composition is a protein-containing composition.
  • the thickness is set so that the height of the liquid surface on the surface is 0.05 to 1.0 cm, and the liquid is heated on the surface with stirring.
  • Fifth a liquid or sol composition used to prepare a granular composition containing 2-10% curdlan and microbial and/or plant-derived protein.
  • Another aspect of the present invention is a liquid or sol composition containing 2 to 10% curdlan and a microbial and/or plant-derived protein for use in preparing a particulate solid composition, or the composition. and the use of liquid or sol compositions containing 2-10% curdlan and microbial and/or plant-derived proteins in the preparation of particulate solid compositions.
  • Example 1 is an appearance photograph of a granular solid composition obtained in Example 1.
  • FIG. The curdlan concentrations are 2%, 3% and 4% from left to right in the upper row, and 6%, 8% and 10% from left to right in the lower row.
  • 4 is a photograph of the appearance of the granular solid composition and the raw material liquid of the granular solid food obtained in Example 3.
  • FIG. From the left, the granular solid compositions of Examples 3-1 and 3-2, and the far right is the liquid composition used to prepare the granular solid composition of Example 3-2.
  • Curdlan in the present invention is a general term for heat-coagulable polysaccharides mainly composed of ⁇ -1,3-glucoside bonds.
  • commercially available products can be preferably used.
  • the liquid or sol composition containing curdlan used in the present invention may contain curdlan in an aqueous solvent, and is not necessarily dissolved. No need.
  • the composition used in the present invention may not contain polysaccharides other than curdlan as essential ingredients.
  • curdlan is insoluble in water, it may be in a state in which it is not dissolved but dispersed in water, or in a liquid state in which it is colloidal by high-speed stirring in a mixer or the like. High-speed stirring is preferred because the curdlan becomes uniform in the liquid. Further, since it can be dissolved by using an alkali agent, it may be dissolved together with the alkali agent.
  • a sol that has sufficient fluidity to spread on a surface is also a composition used in the present invention. good.
  • the concentration of curdlan in the composition used in the present invention may be arbitrarily determined according to the grain texture of the granular solid composition obtained by the method of the present invention, but is in the range of 2 to 10%. It is preferably 2.5 to 7%, more preferably 3 to 6%, and the resulting granular solid composition has a crumbly texture.
  • the composition used in the present invention includes food materials such as proteins, seasonings, and spices for the purpose of improving and adjusting flavor and texture, enhancing nutrition, and improving shelf life.
  • Food materials such as proteins, seasonings, and spices for the purpose of improving and adjusting flavor and texture, enhancing nutrition, and improving shelf life.
  • Polysaccharide thickeners, dextrin, modified starch, oils and fats, shelf life improvers, ethanol preparations, food additives, and the like may or may not be included as appropriate. When these are included, they may be included either before heating or after the start of heating so long as the composition of the present invention solidifies as a granular composition.
  • proteins of various origins such as those derived from various animals, plants such as beans and grains, and microorganisms such as algae, yeast, and basidiomycetes may be used. Proteins derived from microorganisms or plants can also be particularly selected from the viewpoint of reducing calories for food consumption and avoiding animal proteins for reducing environmental load. In that case, the protein content in the composition used in the present invention may be arbitrarily determined.
  • Microorganism- or plant-derived proteins refer to proteins that have been purified to some extent and separated into components as proteins derived from microorganisms or plants, rather than those that have been made into a paste by physical grinding or the like.
  • Details of raw materials derived from beans include soybeans, peas, chickpeas, broad beans, mung beans, kidney beans, and lentils; grains such as wheat (gluten), barley, rice, corn, and quinoa;
  • yeast include baker's yeast and torula yeast, and examples of basidiomycetes include mycelium of edible mushrooms.
  • legume proteins are preferred because the granular solid composition provides a minty texture, and particularly preferred are proteins derived from soybeans, peas, chickpeas, fava beans and mung beans.
  • curdlan is added to water to disperse or dissolve curdlan first, followed by other It is preferable to add the curdlan and other ingredients because it facilitates mixing of the curdlan and other ingredients.
  • the composition used in the present invention can be solidified by heating while stirring on a surface to produce the particulate solid composition of the present invention.
  • the surface may be a flat surface such as an iron plate, a frying pan, an oven dish, or a shallow bowl, a round-bottomed pot or pan, as long as the composition used in the present invention can be spread on the surface. It may be spherical.
  • the composition used in the present invention is heated on a surface, if the composition is rapidly stirred so as to break up the mass of the spread liquid or sol composition, the composition becomes non-uniform granules and becomes a solid.
  • the amount of the composition used in the present invention is such that the thickness of the composition when spread on a surface ranges from the thickness of crepe dough to the extent that the temperature of the entire composition becomes uniform in a short time. about 0.05 to 1.0 cm, preferably about 0.1 to 0.7 cm. It is preferable because the heating for solidification is efficiently performed at the same time. Depending on the stirring intensity and curdlan concentration, if it is too thick, it may solidify without being granulated. There is a possibility that In addition, if the stirring is such that the composition used in the present invention spread on the surface can be mixed while being continuously or intermittently heated on the surface from the start of solidification to solidification, chopsticks or stirring can be used.
  • any instrument may be used.
  • the heating method may be any method as long as the liquid or sol composition containing curdlan spread on the surface can be heated to such a degree that it can be solidified while stirring. Heating by direct flame from below, heating by electric heat, and bathing in boiling water can be mentioned, but the heating temperature is preferably 80° C. or higher from the viewpoint of solidification of curdlan.
  • the composition obtained by heating while stirring on the surface in this way forms an irreversible gel when heated to 80° C. or higher, and the particle size is non-uniform due to stirring, A granular solid composition having an uneven surface is obtained.
  • the composition may be used as a food as it is as the granular solid composition of the present invention, or may be used after further cooking. It can also be used for various dishes as a material for other foods.
  • the granular solid composition of the present invention can be applied to various foods as a minced food, and can also be used as a non-animal food for allergies or for vegans, depending on the type of protein used in combination.
  • Curdlan dispersions were prepared by adding curdlan to water so that the curdlan concentrations were 2%, 3%, 4%, 6%, 8%, and 10%, and dispersing the mixture by high-speed stirring with a mixer.
  • the curdlan dispersion was spread into a thin film having a liquid surface of about 0.1 to 0.5 cm in a heated frying pan, and the curdlan was solidified while stirring the whole with chopsticks to obtain a granular solid composition.
  • a curdlan dispersion was prepared by adding curdlan to water so that the curdlan concentration was 4% and dispersing it by stirring at high speed with a mixer. This dispersion liquid was put into a beaker so that the liquid surface height became about 0.5 cm, and the curdlan was solidified by stirring while boiling the beaker in hot water at 95°C to obtain a granular solid composition. The obtained granular solid composition was fine rag-like particles with an uneven surface.
  • Curdlan, plant-derived protein, water, and other materials were prepared according to the composition shown in Table 1.
  • the protein chickpea protein (CP-AC manufactured by Organo Foodtech) was used in Example 3-1, and pea protein (PP-CS manufactured by Organo Foodtech) was used in Example 3-2.
  • CP-AC manufactured by Organo Foodtech chickpea protein
  • PP-CS manufactured by Organo Foodtech pea protein
  • Example 3-2 After adding curdlan to water and stirring at high speed to make a colloidal liquid in which curdlan is dispersed, protein, and in Example 3-2, other materials are further added and stirred to prepare a granular solid composition.
  • a liquid composition was obtained.
  • Each of the compositions was spread on a frying pan to a liquid level of about 0.1 to 0.5 cm, and baked while stirring with chopsticks to obtain a granular food.
  • the resulting granular solid composition was a granular material with uneven particle diameters and uneven surfaces. It was texture.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
PCT/JP2022/008267 2021-03-01 2022-02-28 粒状固形組成物 Ceased WO2022186129A1 (ja)

Priority Applications (3)

Application Number Priority Date Filing Date Title
US18/279,376 US20240196948A1 (en) 2021-03-01 2022-02-28 Granular solid composition
JP2023503816A JPWO2022186129A1 (https=) 2021-03-01 2022-02-28
EP22763185.0A EP4302613A4 (en) 2021-03-01 2022-02-28 Granular solid composition

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2021-031317 2021-03-01
JP2021031317 2021-03-01

Publications (1)

Publication Number Publication Date
WO2022186129A1 true WO2022186129A1 (ja) 2022-09-09

Family

ID=83154455

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2022/008267 Ceased WO2022186129A1 (ja) 2021-03-01 2022-02-28 粒状固形組成物

Country Status (4)

Country Link
US (1) US20240196948A1 (https=)
EP (1) EP4302613A4 (https=)
JP (1) JPWO2022186129A1 (https=)
WO (1) WO2022186129A1 (https=)

Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0499463A (ja) * 1990-08-16 1992-03-31 Kanebo Ltd 大豆蛋白含有固型食品
JPH05123129A (ja) * 1991-10-30 1993-05-21 Takeda Chem Ind Ltd だし食品およびその製造法
JPH0698698A (ja) * 1992-09-25 1994-04-12 Takeda Chem Ind Ltd 粒状ゲルの製造法
JPH0866163A (ja) * 1994-08-30 1996-03-12 Nokyo Nousan Kako Kk 梅干し様加工食品の製造方法
JPH0880166A (ja) 1994-07-12 1996-03-26 Takeda Chem Ind Ltd 粒状ゲルの製造法
JP2000166490A (ja) 1998-12-09 2000-06-20 Ina Food Ind Co Ltd 耐熱性粒状ゲル及びその製造方法
JP2009125010A (ja) * 2007-11-26 2009-06-11 Q P Corp 殺菌加工液全卵及びこれを用いた卵製品
WO2017081214A1 (en) * 2015-11-10 2017-05-18 Mars, Incorporated Pet food
JP2017169488A (ja) * 2016-03-24 2017-09-28 不二製油株式会社 卵様焼成凝固食品
WO2019209939A2 (en) * 2018-04-24 2019-10-31 Spero Foods, Inc. Methods and compositions for oilseed materials
JP6963707B1 (ja) * 2021-04-23 2021-11-10 キユーピー株式会社 液卵代替組成物及び加熱凝固物

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN118302060B (zh) * 2021-12-06 2025-12-30 帝斯曼知识产权资产管理有限公司 一种质构改良剂及其应用

Patent Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0499463A (ja) * 1990-08-16 1992-03-31 Kanebo Ltd 大豆蛋白含有固型食品
JPH05123129A (ja) * 1991-10-30 1993-05-21 Takeda Chem Ind Ltd だし食品およびその製造法
JPH0698698A (ja) * 1992-09-25 1994-04-12 Takeda Chem Ind Ltd 粒状ゲルの製造法
JPH0880166A (ja) 1994-07-12 1996-03-26 Takeda Chem Ind Ltd 粒状ゲルの製造法
JPH0866163A (ja) * 1994-08-30 1996-03-12 Nokyo Nousan Kako Kk 梅干し様加工食品の製造方法
JP2000166490A (ja) 1998-12-09 2000-06-20 Ina Food Ind Co Ltd 耐熱性粒状ゲル及びその製造方法
JP2009125010A (ja) * 2007-11-26 2009-06-11 Q P Corp 殺菌加工液全卵及びこれを用いた卵製品
WO2017081214A1 (en) * 2015-11-10 2017-05-18 Mars, Incorporated Pet food
JP2017169488A (ja) * 2016-03-24 2017-09-28 不二製油株式会社 卵様焼成凝固食品
WO2019209939A2 (en) * 2018-04-24 2019-10-31 Spero Foods, Inc. Methods and compositions for oilseed materials
JP6963707B1 (ja) * 2021-04-23 2021-11-10 キユーピー株式会社 液卵代替組成物及び加熱凝固物

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
MATSUYAMA, YUSUKE: "Applications of Curdlan to Meat Substitutes", A TECHNICAL JOURNAL ON FOOD CHEMISTRY & CHEMICALS, SHOKUHIN KAGAKU SHINBUNSHA, TOKYO, JP, vol. 35, no. 9, 1 September 2019 (2019-09-01), JP , pages 33 - 35, XP009539564, ISSN: 0911-2286 *
See also references of EP4302613A4

Also Published As

Publication number Publication date
EP4302613A4 (en) 2025-01-29
JPWO2022186129A1 (https=) 2022-09-09
EP4302613A1 (en) 2024-01-10
TW202300029A (zh) 2023-01-01
US20240196948A1 (en) 2024-06-20

Similar Documents

Publication Publication Date Title
JP2022512853A (ja) 乳成分不含有の食品組成物及びその製造方法
CN110022693B (zh) 用于油炸食品的面衣材料混合料
JP5727082B1 (ja) 水畜産肉製品用食感改良剤、該水畜産肉製品用食感改良剤を用いた、水畜産肉製品、水畜産肉製品の製造方法、及び水畜産肉製品の食感改良方法
JPWO2015041234A1 (ja) 麺用ほぐれ改良剤の製造方法
CN110352013A (zh) 油脂加工淀粉及其制造方法
WO2018037759A1 (ja) 澱粉含有食品用ほぐれ改良剤
TW201501653A (zh) 含大麥粉末之食品
JP2959478B2 (ja) バッターミックスおよびその製造方法
KR102048979B1 (ko) 곡류 가공식품의 풀림 개량제
JP7592392B2 (ja) 衣の硬さを向上させるから揚げの製造方法及びから揚げ粉
WO2022186129A1 (ja) 粒状固形組成物
CN117297067B (zh) 一种缓释食用盐及其制备方法
CN115867150A (zh) 水产炼制品样食品的制造方法
JP4759005B2 (ja) 粉末卵及びこれを含有した保形性向上材、並びに各種加工食品
JP4618952B2 (ja) 揚げ物の製造方法
KR102048976B1 (ko) 곡류 가공식품의 풀림 개량제
TWI921477B (zh) 粒狀固形組合物之製造方法、及用於製備粒狀固形組合物之液狀或溶膠狀組合物
JPWO2016136581A1 (ja) 穀類加工食品用ほぐれ改良剤
JP2011004688A (ja) 乳化状ソース
CN107708439B (zh) 蛋加工品的制造方法
JP2019195305A (ja) 揚げ物バッター用組成物、揚げ物用バッター、揚げ物及び揚げ物の製造方法
JPH05153915A (ja) 加熱凝固食品
JP3217513U (ja) 容器入り乾燥エノキ茸含有ジュレ
CN103284022A (zh) 一种草饼的制备方法
TWI914409B (zh) 水產煉製品樣食品的製造方法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 22763185

Country of ref document: EP

Kind code of ref document: A1

WWE Wipo information: entry into national phase

Ref document number: 2023503816

Country of ref document: JP

WWE Wipo information: entry into national phase

Ref document number: 2301005314

Country of ref document: TH

WWE Wipo information: entry into national phase

Ref document number: 18279376

Country of ref document: US

WWE Wipo information: entry into national phase

Ref document number: 2022763185

Country of ref document: EP

NENP Non-entry into the national phase

Ref country code: DE

ENP Entry into the national phase

Ref document number: 2022763185

Country of ref document: EP

Effective date: 20231002