WO2022209247A1 - Methods respectively for producing meat-like protein processed food and dried meat-like protein processed food - Google Patents

Methods respectively for producing meat-like protein processed food and dried meat-like protein processed food Download PDF

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Publication number
WO2022209247A1
WO2022209247A1 PCT/JP2022/003533 JP2022003533W WO2022209247A1 WO 2022209247 A1 WO2022209247 A1 WO 2022209247A1 JP 2022003533 W JP2022003533 W JP 2022003533W WO 2022209247 A1 WO2022209247 A1 WO 2022209247A1
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Prior art keywords
dough
protein
meat
processed food
heating
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PCT/JP2022/003533
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French (fr)
Japanese (ja)
Inventor
大輔 須山
達也 小川
俊男 吉沼
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日清食品ホールディングス株式会社
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Priority claimed from JP2021054444A external-priority patent/JP2022151889A/en
Priority claimed from JP2021054445A external-priority patent/JP2022151890A/en
Application filed by 日清食品ホールディングス株式会社 filed Critical 日清食品ホールディングス株式会社
Priority to CN202280012449.2A priority Critical patent/CN116744799A/en
Publication of WO2022209247A1 publication Critical patent/WO2022209247A1/en

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    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof

Definitions

  • the present invention relates to a method for producing meat-like protein-processed food and dried meat-like protein-processed food containing textured vegetable protein and methylcellulose slurry.
  • the purpose of the present invention is to provide a meat-like protein-processed food excellent in meat-like elasticity and a method for producing a dried meat-like protein-processed food.
  • the inventors of the present invention have extensively studied the production of meat-like protein processed foods using textured vegetable proteins produced from plant-derived proteins. There was a problem that there was a lack of As a result of intensive research on the cause, it was thought that the cause was methyl cellulose in the dough. As a result of further intensive research, the present inventors have found a method for producing a meat-like protein-processed food and a dried meat-like protein-processed food that are more meat-like and elastic than conventional ones, and have completed the present invention.
  • a dough preparation step of mixing textured vegetable protein and a methylcellulose slurry prepared by mixing water and methylcellulose to prepare a dough and a molding step of molding the dough prepared in the dough preparation step.
  • the first cooling step according to the present invention is preferably a step of freezing to -10°C or below.
  • the heating method of the first heating step and the second heating step according to the present invention is preferably steam or boiling.
  • the textured vegetable protein content in the dough of the present invention is preferably 9-36% by weight, and the methylcellulose content is preferably 0.8-1.5% by weight.
  • the amount of methyl cellulose in the methyl cellulose slurry according to the present invention is preferably 1.5 to 4% by weight.
  • a dried meat-like protein processed food can be produced.
  • the textured vegetable protein according to the present invention is produced by extruding vegetable protein powders such as soybean protein (including soybean flour), pea protein and wheat protein, and if necessary, plant materials such as starch and inorganic substances such as calcium salts at a high temperature using a twin-screw extruder.
  • vegetable protein powders such as soybean protein (including soybean flour), pea protein and wheat protein, and if necessary, plant materials such as starch and inorganic substances such as calcium salts at a high temperature using a twin-screw extruder.
  • examples include granular protein produced by extruding under high pressure and swollen, and fibrous protein produced by extruding while cooling the outlet with a cooling die or the like to suppress swelling and impart directionality to the fibers.
  • the swollen granular protein provides an elastic grainy texture such as minced meat such as hamburger steak, and the fibrous protein provides a muscle fiber-like texture such as steak meat.
  • These textured vegetable proteins can be used alone or in combination according to the
  • the plant-derived flavor of the textured vegetable protein can be reduced by dehydration or heating while soaking in oil.
  • the content of the textured vegetable protein according to the present invention since the water content and fat content differ depending on the treatment, the content is defined as the solid content excluding fat and water.
  • methyl cellulose slurry As a method for producing a methylcellulose slurry according to the present invention, a slurry is prepared by dissolving methylcellulose in water.
  • methyl cellulose according to the present invention methyl cellulose or hydroxypropylmethyl cellulose obtained by chemically modifying methyl cellulose can be used without any particular problem. Properties vary depending on the viscosity and the amount of substitution of methoxy and hydroxypropoxy groups. The higher the viscosity, the more likely the slurry will harden with a small amount of the compound.
  • methylcellulose with a high viscosity of 2800 mm 2 /s or more, particularly preferably 77000 mm 2 /s or more as a 2% by weight aqueous solution viscosity at 20°C. . Since methyl cellulose dissolves in cold water, the temperature of the water used for dissolving it is preferably 10°C or less.
  • the methylcellulose slurry according to the present invention is mainly used as a binding agent for binding tissue-like vegetable proteins in meat-like protein processed foods using tissue-like vegetable protein, flavoring oils and fats, emulsifiers for dispersing the oils and fats, salt, sugar, flavors, vegetable protein powders such as soybean protein and wheat protein as protein materials, pigments for coloring, and the like can be added.
  • Methyl cellulose and these raw materials are added to water, and the mixture is stirred with a silent cutter or the like until it becomes a mousse to prepare a slurry.
  • the amount of methyl cellulose in the methyl cellulose slurry according to the present invention is preferably 1.5 to 4% by weight. If it is less than 1.5% by weight, it is necessary to increase the amount of the methylcellulose slurry in the dough to bind the textured vegetable proteins together. If it is more than 4% by weight, the methylcellulose slurry itself becomes hard and difficult to mix with the textured vegetable protein.
  • seasoning materials and ingredients are mixed to prepare dough.
  • Other ingredients include salt, nucleic acids, sodium glutamate, soy sauce, red wine, pepper, vegetable oils such as soybean oil and rapeseed oil, flavors, soybean protein powder, and ingredients such as onions, carrots, and cabbage.
  • the mixing method is not particularly limited, and may be mixed with a mixer or the like, or mixed by hand, as long as the mixture is homogeneously mixed.
  • the amount of methylcellulose slurry in the dough is preferably 30-75% by weight. If the amount of the methylcellulose slurry is too large, the amount of the textured vegetable protein to be blended will be small, resulting in a texture similar to fish cake. If the amount is too small, the textured vegetable protein will be added in a large amount, making it difficult to maintain the shape of the dough, and the amount of methyl cellulose in the methyl cellulose slurry will need to be increased, resulting in poor texture. Moreover, the amount of methyl cellulose in the dough is preferably 0.8 to 1.5% by weight. If it is less than 0.8% by weight, the dough will have poor shape retention and elasticity, and if it is more than 1.5% by weight, the elasticity will be too strong.
  • the content of the textured vegetable protein in the dough is preferably 9 to 36% by weight. If it is too small, the amount of methyl cellulose slurry in the dough will increase, resulting in a strong kamaboko-like texture. , the texture derived from the textured vegetable protein becomes stronger.
  • the prepared dough is molded using a molding die or the like.
  • the mold is not particularly limited as long as it has heat resistance, and examples include those made of stainless steel, heat-resistant plastic bags, heat-resistant plastic containers, casings and intestines used for ham, sausage, and the like.
  • the prepared dough is placed in these molds and molded into the desired shape.
  • it is preferable to make the thickness of the dough 30 mm or less.This makes it easier for heat to pass through to the center, reducing uneven heating and shortening the heating time. .
  • the molded dough is heated.
  • the heating method is not particularly limited, and can be boiled, steamed, baked in an oven, etc., but heating by boiling or steam is preferable because heat is more uniformly transferred to the dough.
  • the dough is heated until the product temperature reaches 60°C or higher, and the entire dough is firmly gelled.
  • the product temperature refers to the temperature at the center of the dough.
  • the product temperature is preferably 60 to 100°C, more preferably 60 to 100°C. If the product temperature is less than 60°C, the gelation of methylcellulose is insufficient, and if the product temperature exceeds 100°C, the product becomes hard rather than elastic. More preferably, it is in the range of 60-90°C. If it is necessary to cut the dough into a predetermined shape after heating, the dough is cooled and cut.
  • First cooling step Cool the dough heated in the first heating step.
  • the dough is cooled to a temperature of 10°C or less.
  • the cooling method is not particularly limited, and includes cooling by cold air, cooling by immersion in cooling water, cooling by freezing, and the like. More preferably, the method of freezing firmly until the product temperature is -10°C or lower is preferred.
  • the methyl cellulose fibers aggregate into a thick bundle.
  • Second heating step The dough cooled in the first cooling step is reheated.
  • the heating method is the same as the first heating step, and the heating method is not particularly limited, and can be boiled, steamed, baked in an oven, etc., but heating by boiling or steam is preferable because heat is more uniformly transmitted to the dough.
  • the product temperature is the same as the first heating step, and the product temperature is 60 to 100 ° C., more preferably, the product temperature is heated to 60 to 100 ° C., and the entire fabric is firmly regelled.
  • Second cooling step Cool the dough heated in the second heating step.
  • the dough is cooled until the product temperature reaches 10°C or less.
  • the cooling method is not particularly limited, and includes cooling by cold air, cooling by immersion in cooling water, cooling by freezing, and the like.
  • the meat-like protein processed food may be cooled to a temperature at which it is preserved. In the case of refrigerated storage, it may be cooled to about 4 to 8°C, and in the case of frozen storage, it may be frozen to -18°C or lower.
  • the freezing method for cryopreservation is not particularly limited, and conventional techniques can be applied.
  • freezers such as air blast tunnel freezers, spiral freezers, wagon freezers, quick freezers, and brine freezers, but also general commercial freezers and household freezers can be used.
  • freezing it is preferable to rapidly freeze using a rapid freezer at about -35°C and freeze firmly to -18°C or lower.
  • the dough cooled in the second cooling process can be stored as a refrigerated or frozen meat-like protein processed food.
  • Refrigerated or frozen meat-like protein processed food can be eaten by baking it in a frying pan or heating it with a microwave oven.
  • the second cooling process can be the freezing process described later, and the frozen dough can be dried by the drying process described later.
  • a third heating step of reheating the dough cooled in the second cooling step may be provided.
  • the third heating step may be performed by the same method as the first and second heating steps described above, or may be a heating method such as baking the surface. However, the more the heating process and the cooling process are repeated, the harder the dough becomes, so it is preferable not to repeat cooling and heating any more.
  • the second cooling step can be the freezing step.
  • the freezing method is not particularly limited, and conventional techniques can be applied. For example, not only commercial freezers such as air blast tunnel freezers, spiral freezers, wagon freezers, quick freezers, and brine freezers, but also general commercial freezers and household freezers can be used.
  • the product may be rapidly frozen using a rapid freezer at about -35°C, or may be frozen in a commercial-use freezer at -18°C.
  • the freezing temperature is not particularly limited, it is preferable to freeze firmly to ⁇ 18° C. or lower for the drying step described later.
  • the freezing step as in the cooling step, the gelled methyl cellulose is redissolved when the dough is frozen, and the methyl cellulose fibers aggregate to form a thicker bundle.
  • the frozen product molded into a predetermined shape is filled into a tray used for vacuum freeze-drying, and vacuum-freeze-dried under reduced pressure using a vacuum freeze-dryer.
  • the vacuum freeze-drying conditions are not particularly limited, and may be dried at a degree of vacuum and shelf heating temperature that does not thaw the frozen product.
  • the degree of vacuum is 1.5 torr or less
  • the shelf heating temperature is 90° C. or less
  • the dried meat-like protein-processed food is dried so that the water content after drying is 1 to 7% by weight. If it is too dry, it becomes fragile, so if necessary, it may be subjected to moisture conditioning treatment after drying to adjust the moisture content.
  • Other vacuum-freeze-dried dried meat-like protein processed foods can be used as ingredients for instant noodles, instant soups, instant rice, etc., which are cooked in hot water or microwaved in water. At this time, the water is condensed by cooking, and the methyl cellulose fibers are thickened and gelatinized, resulting in a dried meat-like protein-processed food excellent in meat-like elasticity.
  • Example 1 Examination of the number of times of heating and cooling (Example 1-1) Water 87.5% by weight, methyl cellulose (MCE-100TS, manufactured by Shin-Etsu Chemical Co., Ltd.) 2% by weight, polyglycerin fatty acid ester 1% by weight, rapeseed oil 9.5% by weight. Mixed using a food cutter at 10 ° C. or less. Then, the methylcellulose was dissolved in water and the oil was emulsified to prepare a methylcellulose slurry.
  • MCE-100TS manufactured by Shin-Etsu Chemical Co., Ltd.
  • Granular soybean protein (1:1 blend of New Soimy (registered trademark) S11 (manufactured by Nisshin Oillio) and New Fujinic (registered trademark) 10 (manufactured by Fuji Oil Co., Ltd.)) as textured vegetable protein 20% by weight, liquid material 12% by weight (6% by weight of ground onion, 6% by weight of soy sauce), 6% by weight of powder materials (2.2% by weight of salt, 0.1% by weight of pepper, 0.6% by weight of garlic powder, 2.4% by weight of sodium glutamate) 0.6% by weight of caramel pigment, 0.1% by weight of tocopherol preparation), and 62% by weight of methyl cellulose slurry were put into a kneader and mixed to prepare a dough.
  • the prepared dough was placed in a metal mold ( ⁇ 80 mm, height 10 mm) and molded.
  • the molded dough was removed from the mold, placed on a tray, and heated with a steamer (approximately 100°C) until the product temperature reached 80°C (first heating).
  • the heated dough was frozen (first cooling) in a -40°C quick freezer so that the product temperature was -10°C.
  • the frozen dough was placed on a tray and reheated with a steamer (approximately 100°C) until the product temperature reached 80°C (second heating).
  • the reheated dough was frozen (secondary cooling) in a -40°C rapid freezer so that the product temperature was -20°C or lower, and used as a meat-like protein processed food (frozen) sample.
  • Example 1-1 The dough molded in Example 1-1 was frozen as it was without heating in a -40°C quick freezer so that the product temperature was -20°C or lower to obtain a meat-like protein processed food (frozen) sample.
  • Example 1-2 The dough heated in the first heating in Example 1-1 was frozen in a -40°C quick freezer so that the product temperature was -20°C or lower, and a meat-like protein processed food (frozen) sample was obtained.
  • Table 1 below shows the composition of the methylcellulose slurry in Experiment 1
  • Table 2 below shows the composition of the dough
  • Table 3 below shows the sensory evaluation results.
  • Comparative Example 1-1 when the dough was frozen without heating, baked and heated when eaten, the elasticity was very weak and the texture was soft. As shown in Comparative Example 1-2, the dough is once heated with steam, gelled, then frozen, baked and heated at the time of eating, resulting in more elasticity than in Comparative Example 1-1. The texture was still soft and weak. On the other hand, as shown in Example 1-1, the dough is heated with steam to gel the methyl cellulose, cooled to re-dissolve the methyl cellulose, further heated to gel, then frozen, and when eaten. By baking and heating, it has a texture very close to meat with moderate elasticity and hardness.
  • Example 2 Verification of heating temperature (Example 2-1) A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the product temperature of the first heating and the second heating was 60°C.
  • Example 2-2 A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the temperature of the first and second heating was 70°C.
  • Example 2-3 A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the temperature of the first and second heating was 90°C.
  • Example 2-4 A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the temperature of the first and second heating was 100°C.
  • Example 3 Verification of cooling temperature (Example 3-1) A meat-like protein processed food sample was prepared according to the method of Example 1-1 except that the first cooling was performed in a -40°C quick freezer so that the product temperature was -20°C.
  • Example 3-2 A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the first cooling was carried out in a -40°C quick freezer so that the product temperature became 0°C.
  • Example 3-3 A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the first cooling was carried out in a -40°C quick freezer so that the product temperature was 5°C.
  • Example 3-4 A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the first cooling was performed in a -40°C quick freezer so that the product temperature was 10°C.
  • Example 3-1 A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the first cooling was carried out in a -40°C quick freezer so that the product temperature was 20°C.
  • the meat-like protein-processed food sample of Experiment 3 was eaten in the same way as Experiment 1, and a sensory evaluation was performed.
  • the evaluation results are shown in Table 5 below.
  • the higher the product temperature the softer the texture and the weaker the elasticity.
  • the temperature is preferably 10°C or less, more preferably 5°C or less.
  • Example 4 Examination of heating method (Example 4-1) The dough frozen in the first cooling is put in a bag, and the meat-like protein is boiled (immersed and heated) in hot water of 80 ° C. until the product temperature reaches 80 ° C. in the second heating according to the method of Example 1-1. Processed food samples were produced.
  • Example 4-2 The second heating was oven heating (baking) in an oven at 120°C until the product temperature reached 80°C.
  • the meat-like protein-processed food samples of Experiment 4 were eaten in the same manner as in Experiment 1, and sensory evaluation was performed. It is shown in Table 6 below.
  • Example 5 Methylcellulose slurry and textured vegetable protein (Example 5-1) A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the amount of the textured vegetable protein was 10% by weight and the amount of the methylcellulose slurry was 72% by weight.
  • Example 5-2 A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the amount of textured vegetable protein was 30% by weight and the amount of methylcellulose slurry was 52% by weight.
  • Example 5-3 A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the amount of the textured vegetable protein was 40% by weight and the amount of the methylcellulose slurry was 42% by weight.
  • Example 5-4 A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the amount of methylcellulose blended in the methylcellulose slurry was 1.5% by weight and the amount of water blended was 88% by weight.
  • Example 5-5 A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the amount of methylcellulose blended in the methylcellulose slurry was 1.8% by weight and the amount of water blended was 87.7% by weight.
  • Example 5-6 A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the amount of methylcellulose blended in the methylcellulose slurry was 2.2% by weight and the amount of water blended was 87.3% by weight.
  • Example 5-7 A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the amount of methylcellulose blended in the methylcellulose slurry was 2.4% by weight and the amount of water blended was 87.1% by weight.
  • Example 5-8 A methylcellulose slurry was prepared according to the method of Example 1-1, except that the blending amount of methylcellulose in the methylcellulose slurry was 4% by weight and the blending amount of water was 85.5% by weight.
  • Granular soybean protein (New Soimy (registered trademark) S11 (manufactured by Nisshin OilliO Co., Ltd.) and New Fujinic (registered trademark) 10 (manufactured by Fuji Oil Co., Ltd.) are blended 1: 1) as textured vegetable protein, equivalent to After condensing with water, it was lightly dehydrated with a centrifugal dehydrator, and water was added again until it reached the same weight.
  • rapeseed oil was added to 40 g of the condensed textured vegetable protein and stirred well to obtain the textured vegetable protein used in Examples 5-8. 43% by weight of textured vegetable protein prepared, 21% by weight of liquid material (6% by weight of ground onion, 6% by weight of soy sauce, 9% by weight of water), 6% by weight of powdered material (2.2% by weight of salt, 0.2% by weight of pepper) 1% by weight of garlic powder, 0.6% by weight of garlic powder, 2.4% by weight of sodium glutamate, 0.6% by weight of caramel pigment, 0.1% by weight of tocopherol formulation), put into a kneader to make 30% by weight of methylcellulose slurry. Mixed to make a dough. For other steps, the meat-like protein processed food sample was prepared according to the method of Example 1-1.
  • Example 5-1 when the amount of textured vegetable protein in the dough is reduced, the amount of methylcellulose slurry is increased. I started to feel Conversely, as shown in Examples 5-2 and 5-3, when the amount of textured vegetable protein in the dough is increased, the amount of methylcellulose slurry is reduced, and the shape retention of the dough is deteriorated. However, the soft texture derived from the tissue-like vegetable protein increased, and the texture of the dough as a whole became less coherent, although it was above the acceptable level for commercial products. Since the water content of the textured vegetable protein changes depending on the treatment, it is considered that the solid content of the textured vegetable protein, excluding oil and water, is preferably in the range of 9 to 36% by weight.
  • Example 1-1 when the amount of methyl cellulose in the methyl cellulose slurry was 4% by weight as shown in Example 5-8, the methyl cellulose slurry became hard and it became difficult to mix the dough, but the content of methyl cellulose in the dough was an appropriate amount. If so, the texture was as good as in Example 1-1.
  • the methyl cellulose in the dough gelled in the first heating step is re-dissolved in the first cooling step and re-gelled in the second heating step, so that water is removed from the rehydrated textured vegetable protein. It is considered that the food was eluted and the texture as a whole was moderate. In terms of flavor, the textured vegetable protein-derived flavor was less and was better than Example 1-1.
  • Example 6 Examination of the number of times of heating and cooling with dried meat-like protein processed food (Example 6-1)
  • the meat-like protein processed food (frozen product) prepared in Example 1-1 was dried in a vacuum freeze dryer (TFD10LF4 manufactured by Toyo Giken Co., Ltd.) at 0.1 torr or less at a shelf temperature of 87 ° C. for 4 hours and 75 ° C. for 3 hours. Then, the temperature was set to 60° C. and dried until the product temperature reached 58° C. to obtain a dried meat-like protein processed food sample.
  • the second cooling in Example 1-1 is the freezing step in Example 6-1.
  • Example 6-2 The dough reheated (second heating) in Example 1-1 is frozen so that the product temperature is -10 ° C. or less (second cooling), and the product temperature is 80 ° C. with a steamer (about 100 ° C.) again. After reheating until it becomes (third heating), the reheated dough is frozen in a -40 ° C quick freezer so that the product temperature is -20 ° C or less (freezing), except that it is the same as in Example 6-1. A dried meat-like protein processed food sample was prepared in the same manner.
  • Example 6-1 A dried meat-like protein processed food sample was prepared according to the method of Example 6-1, except that the first cooling and second heating were not performed.
  • Example 6-1 the dried meat-like food reconstituted with hot water had weak elasticity and a soft texture when the dough was simply heated, then frozen and dried.
  • Example 6-1 after heating the dough, it is cooled once, reheated, frozen, and dried, so that the dried meat-like food restored with hot water has increased hardness and elasticity. The texture was very good.
  • Example 6-2 after repeating heating and cooling the dough twice, the dried meat-like food restored with hot water by further heating, freezing, and drying is obtained from Example 6-1. Also, the elasticity increased, but the hardness also increased. Based on the above results, it is considered that the preferred manufacturing process is to heat-cool-heat-freeze-dry the dough.
  • Example 7 Verification of heating temperature in dried meat-like protein processed food (Example 7-1)
  • a dried meat-like protein processed food sample was prepared according to the method of Example 6-1, except that the temperature of the first and second heating was 60°C.
  • Example 7-2 A dried meat-like protein processed food sample was prepared according to the method of Example 6-1, except that the temperature of the first and second heating was 70°C.
  • Example 7-3 A dried meat-like protein processed food sample was prepared according to the method of Example 6-1, except that the temperature of the first and second heating was 90°C.
  • Example 7-4 A dried meat-like protein processed food sample was prepared according to the method of Example 6-1, except that the temperature of the first and second heating was 100°C.
  • Example 8 Verification of cooling temperature in dried meat-like protein processed food (Example 8-1) A dried meat-like protein processed food sample was prepared according to the method of Example 6-1 except that the cut dough was frozen (first cooling) in a -40 ° C quick freezer so that the product temperature was -20 ° C or lower. did.
  • Example 8-2 A dried meat-like protein processed food sample was prepared according to the method of Example 6-1 except that the cut dough was cooled in a -40°C quick freezer so that the product temperature was 0°C or less (first cooling). .
  • Example 8-3 A dried meat-like protein processed food sample was prepared according to the method of Example 6-1, except that the cut dough was cooled in a -40°C quick freezer so that the product temperature was 5°C or less (first cooling). .
  • Example 8-4 A dried meat-like protein processed food sample was prepared according to the method of Example 6-1 except that the cut dough was cooled in a -40°C quick freezer so that the product temperature was 10°C or less (first cooling). .
  • Example 9 Examination of heating method for dried meat-like protein processed food (Example 9-1) A dry meat-like protein processed food sample was prepared according to the method of Example 6-1, except that the dough frozen by the first cooling was put in a bag and the second heating was carried out with hot water of 80 ° C. until the product temperature reached 80 ° C. made.
  • Example 9-2 The dough frozen by the first cooling was placed on a wire mesh and heated (baked) in an oven at 120°C until the product temperature reached 80°C.
  • Example 10 Methylcellulose slurry and textured vegetable protein in dried meat-like protein processed food (Example 10-1)
  • a dried meat-like protein processed food sample was prepared according to the method of Example 6-1, except that the amount of the textured vegetable protein was 10% by weight and the amount of the methylcellulose slurry was 72% by weight.
  • Example 10-2 A dried meat-like protein processed food sample was prepared according to the method of Example 6-1, except that the amount of the textured vegetable protein was 30% by weight and the amount of the methylcellulose slurry was 52% by weight.
  • Example 10-3 A dried meat-like protein processed food sample was prepared according to the method of Example 6-1, except that the amount of the textured vegetable protein was 40% by weight and the amount of the methylcellulose slurry was 42% by weight.
  • Example 10-4 A dried meat-like protein processed food sample was prepared according to the method of Example 6-1 except that the amount of methylcellulose blended in the methylcellulose slurry was 1.5% by weight and the amount of water blended was 88% by weight.
  • Example 10-5 A dried meat-like protein processed food sample was prepared according to the method of Example 6-1 except that the amount of methylcellulose blended in the methylcellulose slurry was 1.8% by weight and the amount of water blended was 87.7% by weight.
  • Example 10-6 A dried meat-like protein processed food sample was prepared according to the method of Example 6-1 except that the amount of methylcellulose blended in the methylcellulose slurry was 2.2% by weight and the amount of water blended was 87.3% by weight.
  • Example 10-7 A dried meat-like protein processed food sample was prepared according to the method of Example 6-1 except that the amount of methylcellulose blended in the methylcellulose slurry was 2.4% by weight and the amount of water blended was 87.1% by weight.
  • Example 10-8 A methylcellulose slurry was prepared according to the method of Example 6-1 except that the amount of methylcellulose blended in the methylcellulose slurry was 4% by weight and the amount of water blended was 85.5% by weight.
  • Granular soybean protein granular soybean protein (New Soimy (registered trademark) S11 (manufactured by Nisshin OilliO) and New Fujinic (registered trademark) 10 (manufactured by Fuji Oil Co., Ltd.) are blended 1:1) as a textured vegetable protein Then, after condensing with an equivalent amount of water, it was lightly dehydrated with a centrifugal dehydrator, and water was added again until it reached the same weight.
  • New Soimy (registered trademark) S11 manufactured by Nisshin OilliO
  • New Fujinic (registered trademark) 10 manufactured by Fuji Oil Co., Ltd.
  • Example 10-8 To 40 g of the condensed structured vegetable protein, 3 g of rapeseed oil was added and well stirred to obtain the structured vegetable protein used in Example 10-8. 43% by weight of textured vegetable protein prepared, 21% by weight of liquid material (6% by weight of ground onion, 6% by weight of soy sauce, 9% by weight of water), 6% by weight of powdered material (2.2% by weight of salt, 0.2% by weight of pepper) 1% by weight of garlic powder, 0.6% by weight of garlic powder, 2.4% by weight of sodium glutamate, 0.6% by weight of caramel pigment, 0.1% by weight of tocopherol formulation), put into a kneader to make 30% by weight of methylcellulose slurry. Mixed to make a dough. In subsequent steps, a dried meat-like protein processed food sample was produced according to the method of Example 6-1.
  • Example 10-1 even in dried meat-like protein processed foods, when the amount of textured vegetable protein in the dough is reduced, the amount of methyl cellulose slurry is increased, and although it is at a level acceptable for commercial products, I began to feel a texture similar to that of methylcellulose gel. Conversely, as shown in Examples 10-2 and 10-3, when the blended amount of textured vegetable protein in the dough increases, the blended amount of methylcellulose slurry decreases, and the shape retention of the dough deteriorates. However, the soft texture derived from the tissue-like vegetable protein increased, and the texture of the dough as a whole became less coherent, although it was above the acceptable level for commercial products. Since the water content of the textured vegetable protein changes depending on the treatment, it is considered that the solid content of the textured vegetable protein, excluding oil and water, is preferably in the range of 9 to 36% by weight.
  • Example 6-1 the methyl cellulose in the dough gelled in the first heating step is redissolved in the first cooling step and regelled in the second heating step, so that water is removed from the rehydrated textured vegetable protein. It is considered that the food was eluted and the texture as a whole was moderate. In terms of flavor, the textured vegetable protein-derived flavor was less, which was better than that of Example 6-1.

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Abstract

[Problem] The present invention addresses the problem of providing a method for producing a meat-like protein processed food that is like a meat and has excellent elasticity and a method for producing a dried meat-like protein processed food. [Solution] A meat-like protein processed food is produced by mixing a textured vegetable protein with a methyl cellulose slurry prepared by mixing water with methyl cellulose to produce a dough, shaping the dough, heating the dough until the product temperature reaches 60 to 100°C to gelatinize the dough, cooling the gelatinized dough to 10°C or lower to re-dissolve the methyl cellulose in the dough, heating the dough again until the product temperature reaches 60 to 100°C to gelatinize the dough, and re-cooling the dough to 10°C or lower. A dried meat-like protein processed food is produced in the same manner as mentioned above, except that the re-cooling step is replaced by a freezing step and a frozen product is subjected to vacuum freeze drying.

Description

肉様蛋白加工食品及び乾燥肉様蛋白加工食品の製造方法Method for producing meat-like protein processed food and dried meat-like protein processed food
　本発明は、組織状植物蛋白及びメチルセルローススラリーを含む肉様蛋白加工食品及び乾燥肉様蛋白加工食品の製造方法に関する。 The present invention relates to a method for producing meat-like protein-processed food and dried meat-like protein-processed food containing textured vegetable protein and methylcellulose slurry.
　近年、ベジタリアン向けだけでなく、環境面からも植物由来のタンパク質を使用した代替肉（肉様蛋白加工食品）が検討されており、多数の代替肉が上市されている。これらの代替肉の製造方法として、大豆、エンドウ豆、小麦などの植物蛋白粉やこれらをエクストルーダーで押し出して製造した組織状植物蛋白が使用されているが、植物蛋白粉を含むエマルジョンカードや組織状植物蛋白の結着材としてメチルセルロースが使用されている（例えば特許文献１～４）。 In recent years, alternative meats (meat-like protein processed foods) using plant-derived proteins have been considered not only for vegetarians but also for environmental reasons, and many alternative meats have been marketed. Plant protein powders such as soybeans, peas, wheat, etc. and textured vegetable proteins produced by extruding these with an extruder are used as methods for producing these alternative meats. Methyl cellulose is used as a binder for vegetable proteins (for example, Patent Documents 1 to 4).
　しかしながら、メチルセルロースを結着材として肉様蛋白加工食品及び乾燥肉様蛋白加工食品を製造した場合、生地を焼成して加熱するだけでは、十分な肉様の弾力性が得られなかった。 However, when a meat-like protein-processed food and a dried meat-like protein-processed food were produced using methylcellulose as a binder, sufficient meat-like elasticity could not be obtained by simply baking and heating the dough.
特公表２０１８－５３３９４５号公報Japanese Patent Publication No. 2018-533945 特公表２０１７－５０９３４９号公報Japanese Patent Publication No. 2017-509349 特開２０１８－２９５６５号公報JP 2018-29565 A 特開２００５－２１１６３号公報Japanese Patent Application Laid-Open No. 2005-21163
　本発明は、肉様の弾力性に優れた肉様蛋白加工食品及び乾燥肉様蛋白加工食品の製造方法を提供することを目的とする。 The purpose of the present invention is to provide a meat-like protein-processed food excellent in meat-like elasticity and a method for producing a dried meat-like protein-processed food.
　本発明の発明者らは、植物由来のタンパク質から製造した組織状植物蛋白を使用した肉様蛋白加工食品の製造について鋭意検討したが、メチルセルロースを結着材とした場合、肉塊としての弾力性に欠けるといった課題があった。その原因について鋭意研究した結果、生地中のメチルセルロースに原因があると考えた。そしてさらに鋭意研究した結果、従来よりも肉様の弾力性がある肉様蛋白加工食品及び乾燥肉様蛋白加工食品を製造できる方法を見出し、本発明に至った。 The inventors of the present invention have extensively studied the production of meat-like protein processed foods using textured vegetable proteins produced from plant-derived proteins. There was a problem that there was a lack of As a result of intensive research on the cause, it was thought that the cause was methyl cellulose in the dough. As a result of further intensive research, the present inventors have found a method for producing a meat-like protein-processed food and a dried meat-like protein-processed food that are more meat-like and elastic than conventional ones, and have completed the present invention.
　すなわち、組織状植物蛋白と、水とメチルセルロースとを混合して作製したメチルセルローススラリーと、を混合し、生地を作製する生地作製工程と、前記生地作製工程で作製した前記生地を成形する成形工程と、前記成型工程で成型した前記生地を品温が６０～１００℃となるまで加熱する第一加熱工程と、前記第一加熱工程で加熱した前記生地を１０℃以下に冷却する第一冷却工程と、前記第一冷却工程で冷却した前記生地を品温が６０～１００℃となるまで再加熱する第二加熱工程と、前記第二加熱工程で再加熱した生地を１０℃以下に冷却する第二冷却工程と、を含むことを特徴とする肉様蛋白加工食品の製造方法である。 That is, a dough preparation step of mixing textured vegetable protein and a methylcellulose slurry prepared by mixing water and methylcellulose to prepare a dough, and a molding step of molding the dough prepared in the dough preparation step. , a first heating step of heating the dough molded in the molding step until the product temperature reaches 60 to 100 ° C., and a first cooling step of cooling the dough heated in the first heating step to 10 ° C. or less. , A second heating step of reheating the dough cooled in the first cooling step until the product temperature reaches 60 to 100 ° C., and a second cooling of the dough reheated in the second heating step to 10 ° C. or less. and a cooling step.
　また、本発明に係る第一冷却工程は、－１０℃以下に凍結する工程であることが好ましい。 Also, the first cooling step according to the present invention is preferably a step of freezing to -10°C or below.
　また、本発明に係る第一加熱工程及び第二加熱工程の加熱方法がスチームまたはボイルであることが好ましい。 Also, the heating method of the first heating step and the second heating step according to the present invention is preferably steam or boiling.
　また、本発明に係る生地中に含まれる組織状植物蛋白の含有量は、９～３６重量％、メチルセルロースの含有量は、０．８～１．５重量％であることが好ましい。 In addition, the textured vegetable protein content in the dough of the present invention is preferably 9-36% by weight, and the methylcellulose content is preferably 0.8-1.5% by weight.
　また、本発明に係るメチルセルローススラリー中のメチルセルロースの配合量は、１．５～４重量％であることが好ましい。 Also, the amount of methyl cellulose in the methyl cellulose slurry according to the present invention is preferably 1.5 to 4% by weight.
　また、本発明に係る肉様蛋白加工食品を凍結し、真空凍結乾燥することにより、乾燥肉様蛋白加工食品を製造することができる。 Also, by freezing the meat-like protein processed food according to the present invention and vacuum freeze-drying it, a dried meat-like protein processed food can be produced.
　本発明により、肉様の弾力性に優れた肉様蛋白加工食品及び乾燥肉様蛋白加工食品の製造方法を提供することができる。 According to the present invention, it is possible to provide a method for producing a meat-like protein-processed food and a dried meat-like protein-processed food excellent in meat-like elasticity.
　以下、本発明について詳細に説明する。ただし、本発明は以下の記載に限定されるものではない。 The present invention will be described in detail below. However, the present invention is not limited to the following description.
１．生地作製工程
（組織状植物蛋白）
　本発明に係る組織状植物蛋白は、大豆蛋白（大豆粉を含む）、エンドウ豆蛋白、小麦蛋白などの植物蛋白粉や必要により澱粉などの植物素材やカルシウム塩など無機物を二軸エクストルーダーにより高温高圧で押し出すことで作製され、膨化した粒状蛋白や、冷却ダイなどにより吐出口を冷却しながら押し出すことで膨化を抑えて線維の方向性をもたせた繊維状蛋白が挙げられる。膨化した粒状蛋白は、ハンバーグのようなミンチ肉などの弾力のある粒的な食感が得られ、繊維状蛋白は、ステーキ肉のような筋肉の繊維っぽい食感が得られる。これらの組織状植物蛋白は求める肉様蛋白加工食品の食感に合わせて単独または混合して使用することができる。また、破砕や切断することにより、大きさや長さなどを適宜調整して使用することができる。 1. Dough making process (textured vegetable protein)
The textured vegetable protein according to the present invention is produced by extruding vegetable protein powders such as soybean protein (including soybean flour), pea protein and wheat protein, and if necessary, plant materials such as starch and inorganic substances such as calcium salts at a high temperature using a twin-screw extruder. Examples include granular protein produced by extruding under high pressure and swollen, and fibrous protein produced by extruding while cooling the outlet with a cooling die or the like to suppress swelling and impart directionality to the fibers. The swollen granular protein provides an elastic grainy texture such as minced meat such as hamburger steak, and the fibrous protein provides a muscle fiber-like texture such as steak meat. These textured vegetable proteins can be used alone or in combination according to the desired texture of the meat-like protein processed food. Moreover, by crushing or cutting, the size, length, etc. can be appropriately adjusted for use.
　これらは、乾燥しているか、水分が少ない状態の場合は、一度水や熱湯で吸水させて復水してから使用することもできる。また、必要により、脱水や油の中に浸漬しながら加温する油調処理によって組織状植物蛋白の持つ植物由来の風味を低減することもできる。 If they are dry or have a low moisture content, they can be used after being soaked in water or hot water and recondensed. If necessary, the plant-derived flavor of the textured vegetable protein can be reduced by dehydration or heating while soaking in oil.
　また、本発明に係る組織状植物蛋白の含有量については、処理により、水分値や油脂含量が異なるため、油脂と水分を除いた固形分としての含有量とする。 In addition, regarding the content of the textured vegetable protein according to the present invention, since the water content and fat content differ depending on the treatment, the content is defined as the solid content excluding fat and water.
（メチルセルローススラリー）
　本発明に係るメチルセルローススラリーの製造方法としては、水にメチルセルロースを溶解させスラリーを作製する。本発明に係るメチルセルロースは、メチルセルロースやメチルセルロースを化工したヒドロキシプロピルメチルセルロースであれば特に問題がなく使用することができる。粘度やメトキシ基及びヒドロキシプロポキシ基の置換量によって性質が異なるが、ゲル化温度５０℃以上、ゲル再溶解温度１０℃～５０℃程度のものを使用すればよい。粘度の高いものの方が少ない配合量でスラリーが硬くなりやすく、好ましく、２０℃２重量％の水溶液の粘度として２８００ｍｍ２／ｓ以上、特に好ましくは、７７０００ｍｍ２／ｓ以上の高粘度のメチルセルロースが好ましい。メチルセルロースは、冷水に溶解するため、溶解する水の温度は１０℃以下が好ましい。 (methyl cellulose slurry)
As a method for producing a methylcellulose slurry according to the present invention, a slurry is prepared by dissolving methylcellulose in water. As the methyl cellulose according to the present invention, methyl cellulose or hydroxypropylmethyl cellulose obtained by chemically modifying methyl cellulose can be used without any particular problem. Properties vary depending on the viscosity and the amount of substitution of methoxy and hydroxypropoxy groups. The higher the viscosity, the more likely the slurry will harden with a small amount of the compound. Preferred is methylcellulose with a high viscosity of 2800 mm 2 /s or more, particularly preferably 77000 mm 2 /s or more as a 2% by weight aqueous solution viscosity at 20°C. . Since methyl cellulose dissolves in cold water, the temperature of the water used for dissolving it is preferably 10°C or less.
　また、本発明に係るメチルセルローススラリーは、主に組織状植物蛋白を使用した肉様蛋白加工食品の組織状植物蛋白同士を結着させる結着剤として使用されるため、その他の原料として、風味付けのための油脂や、油脂を分散させるための乳化剤、食塩、砂糖、香料、蛋白素材として大豆蛋白や小麦蛋白などの植物蛋白粉、色付けのための色素などを添加することができる。水にメチルセルロースとこれらの原料を加えて、サイレントカッターなどでムース状となるまで撹拌し、スラリーを作製する。 In addition, since the methylcellulose slurry according to the present invention is mainly used as a binding agent for binding tissue-like vegetable proteins in meat-like protein processed foods using tissue-like vegetable protein, flavoring oils and fats, emulsifiers for dispersing the oils and fats, salt, sugar, flavors, vegetable protein powders such as soybean protein and wheat protein as protein materials, pigments for coloring, and the like can be added. Methyl cellulose and these raw materials are added to water, and the mixture is stirred with a silent cutter or the like until it becomes a mousse to prepare a slurry.
　本発明に係るメチルセルローススラリー中のメチルセルロースの配合量としては、１．５～４重量％が好ましい。１．５重量％未満だと、組織状植物蛋白同士の結着させるために生地中のメチルセルローススラリーの配合量を増やす必要がある。４重量％よりも多いと、メチルセルローススラリー自体が硬く、組織状植物蛋白と混合しにくくなる。 The amount of methyl cellulose in the methyl cellulose slurry according to the present invention is preferably 1.5 to 4% by weight. If it is less than 1.5% by weight, it is necessary to increase the amount of the methylcellulose slurry in the dough to bind the textured vegetable proteins together. If it is more than 4% by weight, the methylcellulose slurry itself becomes hard and difficult to mix with the textured vegetable protein.
（混合）
　組織状植物蛋白とメチルセルローススラリーの他にその他の材料として、味付け用の資材や具材を混合し、生地を作製する。その他の材料としては、食塩、核酸、グルタミン酸ナトリウム、醤油、赤ワイン、胡椒、大豆油、菜種油などの植物油、香料、大豆蛋白粉などや、タマネギ、ニンジン、キャベツなどの具材が挙げられる。混合方法に特に限定はなく、ミキサーなどで混合しても、手によって混合してもよく、均質に混ざるように混合すればよい。 (mixture)
In addition to the textured vegetable protein and the methylcellulose slurry, seasoning materials and ingredients are mixed to prepare dough. Other ingredients include salt, nucleic acids, sodium glutamate, soy sauce, red wine, pepper, vegetable oils such as soybean oil and rapeseed oil, flavors, soybean protein powder, and ingredients such as onions, carrots, and cabbage. The mixing method is not particularly limited, and may be mixed with a mixer or the like, or mixed by hand, as long as the mixture is homogeneously mixed.
　生地中のメチルセルローススラリーの配合量としては、３０～７５重量％が好ましい。メチルセルローススラリーが多すぎると、組織状植物蛋白の配合量が少なくなり、食感がカマボコっぽくなる。少なすぎると、組織状植物蛋白の配合量が多くなり、生地を保形しづらく、メチルセルローススラリー中のメチルセルロース配合量を高くする必要があり、食感が悪くなる。また、生地中のメチルセルロースの配合量としては、０．８～１．５重量％が好ましい。０．８重量％未満であると生地の保形性や弾力が弱く、１．５重量％よりも多いと弾力が強くなりすぎる。 The amount of methylcellulose slurry in the dough is preferably 30-75% by weight. If the amount of the methylcellulose slurry is too large, the amount of the textured vegetable protein to be blended will be small, resulting in a texture similar to fish cake. If the amount is too small, the textured vegetable protein will be added in a large amount, making it difficult to maintain the shape of the dough, and the amount of methyl cellulose in the methyl cellulose slurry will need to be increased, resulting in poor texture. Moreover, the amount of methyl cellulose in the dough is preferably 0.8 to 1.5% by weight. If it is less than 0.8% by weight, the dough will have poor shape retention and elasticity, and if it is more than 1.5% by weight, the elasticity will be too strong.
　また、生地中の組織状植物蛋白の含有量としては、９～３６重量％が好ましい。少なすぎると生地のメチルセルローススラリーの配合量が増え、カマボコ的な食感が強くなり、多すぎると生地のメチルセルローススラリーの配合量が少なくなり、生地が保形しづらくなるだけでなく、つながりがなく、組織状植物蛋白由来の食感が強くなる。 Also, the content of the textured vegetable protein in the dough is preferably 9 to 36% by weight. If it is too small, the amount of methyl cellulose slurry in the dough will increase, resulting in a strong kamaboko-like texture. , the texture derived from the textured vegetable protein becomes stronger.
２．成型工程
　作製した生地は、成形型などにより成形する。成形型としては、加熱耐性があれば特に限定はなく、ステンレス製のものや、耐熱性のビニール袋、耐熱性のプラスチック容器、ハム、ソーセージなどで使用されるケーシングや腸が挙げられる。これらの成形型に作製した生地を入れ、目的とする形状に成形する。成型工程後にカットして所定の形状とする場合は、生地の厚みを３０ｍｍ厚以下とすることが好ましい、そうすることで中心まで熱が通りやすくなり加熱ムラが少なく、加熱時間の短縮にもつながる。 2. Molding process The prepared dough is molded using a molding die or the like. The mold is not particularly limited as long as it has heat resistance, and examples include those made of stainless steel, heat-resistant plastic bags, heat-resistant plastic containers, casings and intestines used for ham, sausage, and the like. The prepared dough is placed in these molds and molded into the desired shape. When cutting to a predetermined shape after the molding process, it is preferable to make the thickness of the dough 30 mm or less.This makes it easier for heat to pass through to the center, reducing uneven heating and shortening the heating time. .
３．第一加熱工程
　成型した生地を加熱する。加熱方法は特に限定はなく、ボイルやスチーム、オーブン等による焼成などが挙げられるが、ボイルやスチームによる加熱の方が均質に生地に熱が伝わりやすく好ましい。このとき、品温が６０℃以上となるまで加熱し、生地全体をしっかりとゲル化させる。本発明において品温とは、生地の中心の温度を指す。好ましくは品温が６０～１００℃、より好ましくは品温が６０～１００℃となるまで加熱する。品温が６０℃未満だと、メチルセルロースのゲル化が不十分であり、品温が１００℃を超えると弾力ではなく、硬くなる。より好ましくは、６０～９０℃の範囲である。また、加熱後さらにカットにより生地を所定の形状とする必要がある場合は、粗熱を取りカットする。 3. First heating step The molded dough is heated. The heating method is not particularly limited, and can be boiled, steamed, baked in an oven, etc., but heating by boiling or steam is preferable because heat is more uniformly transferred to the dough. At this time, the dough is heated until the product temperature reaches 60°C or higher, and the entire dough is firmly gelled. In the present invention, the product temperature refers to the temperature at the center of the dough. The product temperature is preferably 60 to 100°C, more preferably 60 to 100°C. If the product temperature is less than 60°C, the gelation of methylcellulose is insufficient, and if the product temperature exceeds 100°C, the product becomes hard rather than elastic. More preferably, it is in the range of 60-90°C. If it is necessary to cut the dough into a predetermined shape after heating, the dough is cooled and cut.
４．第一冷却工程
　第一加熱工程で加熱した生地を冷却する。本発明に係る第一冷却工程は、生地の品温が１０℃以下となるまで冷却する。冷却方法は特に限定はなく、冷風による冷却や、冷却水に浸漬することによる冷却、凍結による冷却などが挙げられる。より好ましくは、品温が－１０℃以下となるまでしっかり凍結する方法が好ましい。しっかりと冷却し、一度ゲル化したメチルセルロースが再溶解させることで、メチルセルロースの繊維が集合して太い束状となる。 4. First cooling step Cool the dough heated in the first heating step. In the first cooling step according to the present invention, the dough is cooled to a temperature of 10°C or less. The cooling method is not particularly limited, and includes cooling by cold air, cooling by immersion in cooling water, cooling by freezing, and the like. More preferably, the method of freezing firmly until the product temperature is -10°C or lower is preferred. By thoroughly cooling and redissolving the gelled methyl cellulose, the methyl cellulose fibers aggregate into a thick bundle.
５．第二加熱工程
　第一冷却工程で冷却した生地を再加熱する。加熱方法は第一加熱工程と同じで、加熱方法は特に限定はなく、ボイルやスチーム、オーブン等による焼成などが挙げられるが、ボイルやスチームによる加熱の方が均質に生地に熱が伝わりやすく好ましい。また、品温についても第一加熱工程と同じで、品温が６０～１００℃、より好ましくは品温が６０～１００℃となるまで加熱となるまで加熱し、生地全体をしっかりと再ゲル化させる。 5. Second heating step The dough cooled in the first cooling step is reheated. The heating method is the same as the first heating step, and the heating method is not particularly limited, and can be boiled, steamed, baked in an oven, etc., but heating by boiling or steam is preferable because heat is more uniformly transmitted to the dough. . In addition, the product temperature is the same as the first heating step, and the product temperature is 60 to 100 ° C., more preferably, the product temperature is heated to 60 to 100 ° C., and the entire fabric is firmly regelled. Let
６．第二冷却工程
　第二加熱工程で加熱した生地を冷却する。本発明に係る第二冷却工程は、生地の品温が１０℃以下となるまで冷却する。冷却方法は特に限定はなく、冷風による冷却や、冷却水に浸漬することによる冷却、凍結による冷却などが挙げられる。第二冷却工程は、肉様蛋白加工食品を保存する温度まで冷却すればよく、冷蔵保存の場合は４～８℃程度に冷却し、冷凍保存の場合は－１８℃以下に凍結すればよい。冷凍保存の凍結方法は特に限定はなく、従来技術を適用することができる。例えば、エアブラスト式のトンネルフリーザー、スパイラルフリーザー、ワゴンフリーザーや急速凍結庫、ブライン式のフレキシブルフリーザー等の商業用の凍結装置だけでなく、一般的な業務用、家庭用の冷凍庫も適用できる。冷凍は、約－３５℃の急速凍結庫を利用して急速凍結し、－１８℃以下となるようにしっかりと凍結させておくことが好ましい。 6. Second cooling step Cool the dough heated in the second heating step. In the second cooling step according to the present invention, the dough is cooled until the product temperature reaches 10°C or less. The cooling method is not particularly limited, and includes cooling by cold air, cooling by immersion in cooling water, cooling by freezing, and the like. In the second cooling step, the meat-like protein processed food may be cooled to a temperature at which it is preserved. In the case of refrigerated storage, it may be cooled to about 4 to 8°C, and in the case of frozen storage, it may be frozen to -18°C or lower. The freezing method for cryopreservation is not particularly limited, and conventional techniques can be applied. For example, not only commercial freezers such as air blast tunnel freezers, spiral freezers, wagon freezers, quick freezers, and brine freezers, but also general commercial freezers and household freezers can be used. As for freezing, it is preferable to rapidly freeze using a rapid freezer at about -35°C and freeze firmly to -18°C or lower.
　第二冷却工程で冷却した生地は、冷蔵または冷凍の肉様蛋白加工食品として保存することができる。冷蔵または冷凍保存された肉様蛋白加工食品は、喫食時に、フライパンなどによる焼成や電子レンジ調理により加熱することで喫食することができる。 The dough cooled in the second cooling process can be stored as a refrigerated or frozen meat-like protein processed food. Refrigerated or frozen meat-like protein processed food can be eaten by baking it in a frying pan or heating it with a microwave oven.
　乾燥肉様蛋白加工品の場合、第二冷却工程を後述する凍結工程とすることができ、凍結した生地を後述する乾燥工程によって乾燥することができる。 In the case of dried meat-like protein processed products, the second cooling process can be the freezing process described later, and the frozen dough can be dried by the drying process described later.
７．第三加熱工程
　乾燥肉様蛋白加工食品の場合、必要により、第二冷却工程で冷却した生地を再び加熱する第三加熱工程を設けてもよい。第三加熱工程は、上記した第一、第二加熱工程と同様の方法で行ってもよく、表面を焼成するなどの加熱方法でもよい。ただし、加熱工程と冷却工程を繰り返すほど生地が硬くなるので、これ以上の冷却及び加熱は繰り返さないことが好ましい。 7. Third Heating Step In the case of dried meat-like protein processed foods, if necessary, a third heating step of reheating the dough cooled in the second cooling step may be provided. The third heating step may be performed by the same method as the first and second heating steps described above, or may be a heating method such as baking the surface. However, the more the heating process and the cooling process are repeated, the harder the dough becomes, so it is preferable not to repeat cooling and heating any more.
７．凍結工程
　乾燥肉様蛋白加工食品の場合、後述する乾燥工程の前に、生地を凍結する必要があり、第二加熱工程または第三加熱工程で加熱した生地の粗熱を取り、生地を凍結する。なお、上述した通り、乾燥肉様蛋白加工食品の場合、第二冷却工程を凍結工程とすることができる。凍結方法は特に限定はなく、従来技術を適用することができる。例えば、エアブラスト式のトンネルフリーザー、スパイラルフリーザー、ワゴンフリーザーや急速凍結庫、ブライン式のフレキシブルフリーザー等の商業用の凍結装置だけでなく、一般的な業務用、家庭用の冷凍庫も適用できる。冷凍は、例えば約－３５℃の急速凍結庫を利用して急速凍結してもよく、業務用の－１８℃の冷凍庫に入れて凍結させてもよい。凍結温度は特に限定はないが、後述する乾燥工程のために－１８℃以下となるようにしっかりと凍結させておくことが好ましい。凍結工程でも冷却工程と同様に生地が凍結する際にゲル化したメチルセルロースが再溶解し、メチルセルロースの繊維が集合してさらに太い束状となる。 7. Freezing process In the case of dried meat-like protein processed food, it is necessary to freeze the dough before the drying process described later. . As described above, in the case of dried meat-like protein processed foods, the second cooling step can be the freezing step. The freezing method is not particularly limited, and conventional techniques can be applied. For example, not only commercial freezers such as air blast tunnel freezers, spiral freezers, wagon freezers, quick freezers, and brine freezers, but also general commercial freezers and household freezers can be used. For freezing, for example, the product may be rapidly frozen using a rapid freezer at about -35°C, or may be frozen in a commercial-use freezer at -18°C. Although the freezing temperature is not particularly limited, it is preferable to freeze firmly to −18° C. or lower for the drying step described later. In the freezing step, as in the cooling step, the gelled methyl cellulose is redissolved when the dough is frozen, and the methyl cellulose fibers aggregate to form a thicker bundle.
８．乾燥工程
　乾燥肉様蛋白加工食品の場合、所定の形状に成形され凍結物を真空凍結乾燥に用いるトレーに充填し、真空凍結乾燥機を用いて減圧下で真空凍結乾燥する。真空凍結乾燥条件は特に限定されず、凍結物が解凍しない程度の真空度、棚加熱温度で乾燥すればよい。好ましい範囲としては真空度が１．５ｔoｒｒ以下、棚加熱温度が９０℃以下、乾燥後の水分としては１～７重量％となるように乾燥し、乾燥肉様蛋白加工食品とする。乾燥しすぎると壊れやすくなるため、必要により、乾燥後に調湿処理を行い、水分調整してもよい。 8. Drying process In the case of dried meat-like protein processed food, the frozen product molded into a predetermined shape is filled into a tray used for vacuum freeze-drying, and vacuum-freeze-dried under reduced pressure using a vacuum freeze-dryer. The vacuum freeze-drying conditions are not particularly limited, and may be dried at a degree of vacuum and shelf heating temperature that does not thaw the frozen product. Preferably, the degree of vacuum is 1.5 torr or less, the shelf heating temperature is 90° C. or less, and the dried meat-like protein-processed food is dried so that the water content after drying is 1 to 7% by weight. If it is too dry, it becomes fragile, so if necessary, it may be subjected to moisture conditioning treatment after drying to adjust the moisture content.
９．その他
　真空凍結乾燥した乾燥肉様蛋白加工食品は、熱湯を入れて調理するか、水を入れて電子レンジ調理する即席麺や即席スープ、即席ライスなどの具材として用いることができる。このとき、調理により、水が復水する共にメチルセルロース繊維が太くなった状態でゲル化するため、肉様の弾力性に優れた乾燥肉様蛋白加工食品となる。 9. Other vacuum-freeze-dried dried meat-like protein processed foods can be used as ingredients for instant noodles, instant soups, instant rice, etc., which are cooked in hot water or microwaved in water. At this time, the water is condensed by cooking, and the methyl cellulose fibers are thickened and gelatinized, resulting in a dried meat-like protein-processed food excellent in meat-like elasticity.
　以下に実施例を挙げて本実施形態をさらに詳細に説明する。 The present embodiment will be described in more detail below with examples.
＜実験１＞加熱冷却の回数の検討
（実施例１－１）
　水８７．５重量％、メチルセルロース（ＭＣＥ－１００ＴＳ 信越化学工業社製）２重量％、ポリグリセリン脂肪酸エステル１重量％、菜種油９．５重量％となるように１０℃以下でフードカッターを用いて混合し、メチルセルロースを水に溶解させるとともに、油脂を乳化し、メチルセルローススラリーを作製した。 <Experiment 1> Examination of the number of times of heating and cooling (Example 1-1)
Water 87.5% by weight, methyl cellulose (MCE-100TS, manufactured by Shin-Etsu Chemical Co., Ltd.) 2% by weight, polyglycerin fatty acid ester 1% by weight, rapeseed oil 9.5% by weight. Mixed using a food cutter at 10 ° C. or less. Then, the methylcellulose was dissolved in water and the oil was emulsified to prepare a methylcellulose slurry.
　組織状植物蛋白として粒状大豆蛋白（ニューソイミー（登録商標）Ｓ１１（日清オイリオ社製）、ニューフジニック（登録商標）１０（不二製油社製）を１：１配合）２０重量％、液体資材１２重量％（摺りタマネギ６重量％、醤油６重量％）、粉体資材６重量％（食塩２．２重量％、コショウ０．１重量％、ガーリック粉末０．６重量％、グルタミン酸ナトリウム２．４重量％、カラメル色素０．６重量％、トコフェロール製剤０．１重量％）、メチルセルローススラリー６２重量％となるようにニーダーに入れて混合し、生地を作製した。 Granular soybean protein (1:1 blend of New Soimy (registered trademark) S11 (manufactured by Nisshin Oillio) and New Fujinic (registered trademark) 10 (manufactured by Fuji Oil Co., Ltd.)) as textured vegetable protein 20% by weight, liquid material 12% by weight (6% by weight of ground onion, 6% by weight of soy sauce), 6% by weight of powder materials (2.2% by weight of salt, 0.1% by weight of pepper, 0.6% by weight of garlic powder, 2.4% by weight of sodium glutamate) 0.6% by weight of caramel pigment, 0.1% by weight of tocopherol preparation), and 62% by weight of methyl cellulose slurry were put into a kneader and mixed to prepare a dough.
　作製した生地は、金属製の型枠（φ８０ｍｍ、高さ１０ｍｍ）に入れ成形した。 The prepared dough was placed in a metal mold (φ80 mm, height 10 mm) and molded.
　成形した生地を型枠から外し、トレーに乗せてスチーマー（約１００℃）にて品温が８０℃となるまで加熱した（第一加熱）。 The molded dough was removed from the mold, placed on a tray, and heated with a steamer (approximately 100°C) until the product temperature reached 80°C (first heating).
　加熱した生地を－４０℃の急速凍結庫で品温が－１０℃となるように凍結（第一冷却）した。 The heated dough was frozen (first cooling) in a -40°C quick freezer so that the product temperature was -10°C.
　凍結した生地をトレーに乗せてスチーマー（約１００℃）にて品温が８０℃となるまで再加熱した（第二加熱）。 The frozen dough was placed on a tray and reheated with a steamer (approximately 100°C) until the product temperature reached 80°C (second heating).
　再加熱した生地を－４０℃の急速凍結庫で品温が－２０℃以下となるように凍結（第二冷却）し、肉様蛋白加工食品（冷凍）サンプルとした。 The reheated dough was frozen (secondary cooling) in a -40°C rapid freezer so that the product temperature was -20°C or lower, and used as a meat-like protein processed food (frozen) sample.
（比較例１－１）
　実施例１－１で成形した生地を、加熱せずにそのまま－４０℃の急速凍結庫で品温が－２０℃以下となるように凍結し、肉様蛋白加工食品（冷凍）サンプルとした。 (Comparative Example 1-1)
The dough molded in Example 1-1 was frozen as it was without heating in a -40°C quick freezer so that the product temperature was -20°C or lower to obtain a meat-like protein processed food (frozen) sample.
（比較例１－２）
　実施例１－１の第一加熱で加熱した生地を－４０℃の急速凍結庫で品温が－２０℃以下となるように凍結し、肉様蛋白加工食品（冷凍）サンプルとした。 (Comparative Example 1-2)
The dough heated in the first heating in Example 1-1 was frozen in a -40°C quick freezer so that the product temperature was -20°C or lower, and a meat-like protein processed food (frozen) sample was obtained.
　実験１で作製した肉様蛋白加工品（冷凍）の各サンプルを１５０℃に加熱したフライパンで片面３分ずつ焼成し、喫食し、官能評価を行った。官能評価については、５人のベテランパネラーにより行い、下記の官能評価基準によって行った。
＜官能評価基準＞
５：程よい肉様の弾力を有し、非常に良好なもの
４：やや硬いもしくは弾力が強いかまたはやや柔らかいもしくは弾力が弱いが良好なもの
３：少し硬いもしくは弾力が強いかまたは少し柔らかいもしくは弾力が弱いが商品として可なもの
２：硬いもしくは弾力が強いかまたは柔らかいもしくは弾力が弱く、品質として劣るもの
１：極めて硬いもしくは弾力が強いかまたは柔らかいもしくは極めて弾力が弱く、品質として著しく劣るもの Each sample of the meat-like protein processed product (frozen) prepared in Experiment 1 was baked in a frying pan heated to 150° C. for 3 minutes on each side, eaten, and subjected to sensory evaluation. The sensory evaluation was carried out by five veteran panelists according to the following sensory evaluation criteria.
<Sensory Evaluation Criteria>
5: Moderate meat-like elasticity, very good 4: Slightly hard or strong elasticity or slightly soft or weak elasticity but good 3: Slightly hard or elastic or slightly soft or elastic 2: hard or strong elasticity or soft or weak elasticity, inferior in quality 1: extremely hard, strong elasticity, soft or extremely weak elasticity, markedly inferior in quality
　実験１のメチルセルローススラリーの配合を下記表１に、生地配合を下記表２に、官能評価結果を下記表３に示す。 Table 1 below shows the composition of the methylcellulose slurry in Experiment 1, Table 2 below shows the composition of the dough, and Table 3 below shows the sensory evaluation results.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　比較例１－１で示すように、生地を加熱せずに凍結し、喫食時に焼成して加熱するだけでは、弾力が非常に弱く、柔らかい食感であった。比較例１－２で示すように、一度生地をスチームで加熱し、ゲル化させた後凍結したものを喫食時に焼成して加熱することにより、比較例１－１よりかは、弾力が出るものの依然柔らかく弱い食感であった。それに対し、実施例１－１で示すように、生地をスチームで加熱し、メチルセルロースをゲル化させた後、冷却しメチルセルロースを再溶解し、さらに加熱してゲル化させた後凍結し、喫食時に焼成して加熱することにより、適度に弾力と硬さのある非常に肉に近い食感となった。 As shown in Comparative Example 1-1, when the dough was frozen without heating, baked and heated when eaten, the elasticity was very weak and the texture was soft. As shown in Comparative Example 1-2, the dough is once heated with steam, gelled, then frozen, baked and heated at the time of eating, resulting in more elasticity than in Comparative Example 1-1. The texture was still soft and weak. On the other hand, as shown in Example 1-1, the dough is heated with steam to gel the methyl cellulose, cooled to re-dissolve the methyl cellulose, further heated to gel, then frozen, and when eaten. By baking and heating, it has a texture very close to meat with moderate elasticity and hardness.
＜実験２＞加熱温度の検証
（実施例２－１）
　第一加熱及び第二加熱の品温を６０℃とする以外は、実施例１－１の方法に従って肉様蛋白加工食品サンプルを作製した。 <Experiment 2> Verification of heating temperature (Example 2-1)
A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the product temperature of the first heating and the second heating was 60°C.
（実施例２－２）
　第一加熱及び第二加熱の品温を７０℃とする以外は、実施例１－１の方法に従って肉様蛋白加工食品サンプルを作製した。 (Example 2-2)
A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the temperature of the first and second heating was 70°C.
（実施例２－３）
　第一加熱及び第二加熱の品温を９０℃とする以外は、実施例１－１の方法に従って肉様蛋白加工食品サンプルを作製した。 (Example 2-3)
A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the temperature of the first and second heating was 90°C.
（実施例２－４）
　第一加熱及び第二加熱の品温を１００℃とする以外は、実施例１－１の方法に従って肉様蛋白加工食品サンプルを作製した。 (Example 2-4)
A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the temperature of the first and second heating was 100°C.
（比較例２－１）
　第一加熱及び第二加熱の品温を５０℃とする以外は、実施例１－１の方法に従って肉様蛋白加工食品サンプルを作製した。 (Comparative Example 2-1)
A meat-like protein-processed food sample was prepared according to the method of Example 1-1, except that the temperature of the first and second heating was 50°C.
　実験２の肉様蛋白加工食品サンプルについて実験１同様に、喫食し、官能評価を行った。評価結果を下記表４に示す。 The meat-like protein-processed food samples of Experiment 2 were eaten in the same way as Experiment 1, and a sensory evaluation was performed. The evaluation results are shown in Table 4 below.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　実験２の比較例２－１で示すように、メチルセルロースのゲル化温度（５５℃）以下であるとゲル化が弱く、焼成した肉様蛋白加工食品は、弱く柔らかい結果となった。よって、メチルセルロースが加熱工程によりしっかりとゲル化する必要があると考える。また、実施例２－１、実施例２－２及び実施例１－１で示すように、品温が高くなるほど弾力が強く、硬さが出てくるが、実施例２－３及び実施例２－４で示すように、さらに品温が高くなると逆に硬さや弾力が強くなりすぎる傾向が認められた。よって、加熱時の好ましい品温としては６０～９０℃であると考える。 As shown in Comparative Example 2-1 of Experiment 2, when the gelation temperature (55°C) or less of methyl cellulose is used, the gelation is weak, and the baked meat-like protein processed food is weak and soft. Therefore, it is thought that the methyl cellulose needs to be firmly gelled by the heating process. In addition, as shown in Examples 2-1, 2-2 and 1-1, the higher the product temperature, the stronger the elasticity and the harder it becomes, but Examples 2-3 and 2 As indicated by -4, when the product temperature was further increased, the hardness and elasticity tended to become too strong. Therefore, it is considered that the preferable product temperature during heating is 60 to 90°C.
＜実験３＞冷却温度の検証
（実施例３－１）
　第一冷却を－４０℃の急速凍結庫で品温が－２０℃となるように凍結する以外は、実施例１－１の方法に従って肉様蛋白加工食品サンプルを作製した。 <Experiment 3> Verification of cooling temperature (Example 3-1)
A meat-like protein processed food sample was prepared according to the method of Example 1-1 except that the first cooling was performed in a -40°C quick freezer so that the product temperature was -20°C.
（実施例３－２）
　第一冷却を－４０℃の急速凍結庫で品温が０℃となるように冷却する以外は、実施例１－１の方法に従って肉様蛋白加工食品サンプルを作製した。 (Example 3-2)
A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the first cooling was carried out in a -40°C quick freezer so that the product temperature became 0°C.
（実施例３－３）
　第一冷却を－４０℃の急速凍結庫で品温が５℃となるように冷却する以外は、実施例１－１の方法に従って肉様蛋白加工食品サンプルを作製した。 (Example 3-3)
A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the first cooling was carried out in a -40°C quick freezer so that the product temperature was 5°C.
（実施例３－４）
　第一冷却を－４０℃の急速凍結庫で品温が１０℃となるように冷却する以外は、実施例１－１の方法に従って肉様蛋白加工食品サンプルを作製した。 (Example 3-4)
A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the first cooling was performed in a -40°C quick freezer so that the product temperature was 10°C.
（比較例３－１）
　第一冷却を－４０℃の急速凍結庫で品温が２０℃となるように冷却する以外は、実施例１－１の方法に従って肉様蛋白加工食品サンプルを作製した。 (Comparative Example 3-1)
A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the first cooling was carried out in a -40°C quick freezer so that the product temperature was 20°C.
　実験３の肉様蛋白加工食品サンプルについて実験１同様に、喫食し、官能評価を行った。評価結果を下記表５に示す。 The meat-like protein-processed food sample of Experiment 3 was eaten in the same way as Experiment 1, and a sensory evaluation was performed. The evaluation results are shown in Table 5 below.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　実験３で示すように、品温が高くなるほど食感が柔らかく、弾力が弱くなる傾向が認められた。メチルセルロースの再溶解温度（１５℃）よりも高い温度であると著しく食感が劣る傾向が認められた。よって、冷却によってメチルセルロースを完全に再溶解させることが好ましく、１０℃以下、より好ましくは５℃以下が好ましいと考える。 As shown in Experiment 3, the higher the product temperature, the softer the texture and the weaker the elasticity. When the temperature was higher than the redissolution temperature (15°C) of methyl cellulose, the texture tended to be remarkably inferior. Therefore, it is preferable to completely redissolve the methyl cellulose by cooling, and it is considered that the temperature is preferably 10°C or less, more preferably 5°C or less.
＜実験４＞加熱方法の検討
（実施例４－１）
　第一冷却で凍結した生地を袋に入れて、第二加熱を８０℃のお湯で品温が８０℃となるまでボイル（浸漬加熱）する以外は、実施例１－１の方法に従って肉様蛋白加工食品サンプルを作製した。 <Experiment 4> Examination of heating method (Example 4-1)
The dough frozen in the first cooling is put in a bag, and the meat-like protein is boiled (immersed and heated) in hot water of 80 ° C. until the product temperature reaches 80 ° C. in the second heating according to the method of Example 1-1. Processed food samples were produced.
（実施例４－２）
　第二加熱を１２０℃のオーブンで品温が８０℃となるまでオーブン加熱（焼成）した。 (Example 4-2)
The second heating was oven heating (baking) in an oven at 120°C until the product temperature reached 80°C.
　実験４の肉様蛋白加工食品サンプルについて実験１同様に、喫食し、官能評価を行った。下記表６に示す。 The meat-like protein-processed food samples of Experiment 4 were eaten in the same manner as in Experiment 1, and sensory evaluation was performed. It is shown in Table 6 below.
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
　実験４の結果、加熱方法としては、スチームやボイルによる方法の方がオーブン（焼成）よりも好ましい結果となった。 As a result of Experiment 4, as a heating method, the method using steam or boiling was more preferable than the oven (baking).
＜実験５＞メチルセルローススラリーと組織状植物蛋白について
（実施例５－１）
　組織状植物蛋白の配合量を１０重量％、メチルセルローススラリーの配合量を７２重量％とする以外は、実施例１－１の方法に従って肉様蛋白加工食品サンプルを作製した。 <Experiment 5> Methylcellulose slurry and textured vegetable protein (Example 5-1)
A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the amount of the textured vegetable protein was 10% by weight and the amount of the methylcellulose slurry was 72% by weight.
（実施例５－２）
　組織状植物蛋白の配合量を３０重量％、メチルセルローススラリーの配合量を５２重量％とする以外は、実施例１－１の方法に従って肉様蛋白加工食品サンプルを作製した。 (Example 5-2)
A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the amount of textured vegetable protein was 30% by weight and the amount of methylcellulose slurry was 52% by weight.
（実施例５－３）
　組織状植物蛋白の配合量を４０重量％、メチルセルローススラリーの配合量を４２重量％とする以外は、実施例１－１の方法に従って肉様蛋白加工食品サンプルを作製した。 (Example 5-3)
A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the amount of the textured vegetable protein was 40% by weight and the amount of the methylcellulose slurry was 42% by weight.
（実施例５－４）
　メチルセルローススラリー中のメチルセルロースの配合量を１．５重量％、水の配合量を８８重量％とする以外は、実施例１－１の方法に従って肉様蛋白加工食品サンプルを作製した。 (Example 5-4)
A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the amount of methylcellulose blended in the methylcellulose slurry was 1.5% by weight and the amount of water blended was 88% by weight.
（実施例５－５）
　メチルセルローススラリー中のメチルセルロースの配合量を１．８重量％、水の配合量を８７．７重量％とする以外は、実施例１－１の方法に従って肉様蛋白加工食品サンプルを作製した。 (Example 5-5)
A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the amount of methylcellulose blended in the methylcellulose slurry was 1.8% by weight and the amount of water blended was 87.7% by weight.
（実施例５－６）
　メチルセルローススラリー中のメチルセルロースの配合量を２．２重量％、水の配合量を８７．３重量％とする以外は、実施例１－１の方法に従って肉様蛋白加工食品サンプルを作製した。 (Example 5-6)
A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the amount of methylcellulose blended in the methylcellulose slurry was 2.2% by weight and the amount of water blended was 87.3% by weight.
（実施例５－７）
　メチルセルローススラリー中のメチルセルロースの配合量を２．４重量％、水の配合量を８７．１重量％とする以外は、実施例１－１の方法に従って肉様蛋白加工食品サンプルを作製した。 (Example 5-7)
A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the amount of methylcellulose blended in the methylcellulose slurry was 2.4% by weight and the amount of water blended was 87.1% by weight.
（実施例５－８）
　メチルセルローススラリー中のメチルセルロースの配合量を４重量％、水の配合量を８５．５重量％とする以外は、実施例１－１の方法に従ってメチルセルローススラリーを作製した。 (Example 5-8)
A methylcellulose slurry was prepared according to the method of Example 1-1, except that the blending amount of methylcellulose in the methylcellulose slurry was 4% by weight and the blending amount of water was 85.5% by weight.
　組織状植物蛋白として粒状大豆蛋白（ニューソイミー（登録商標）Ｓ１１（日清オイリオ社製）、ニューフジニック（登録商標）１０（不二製油社製）を１：１配合）に対して、当量の水で復水した後、遠心脱水機で軽く脱水し、再び同重量となるまで水を加え吸水させた。 Granular soybean protein (New Soimy (registered trademark) S11 (manufactured by Nisshin OilliO Co., Ltd.) and New Fujinic (registered trademark) 10 (manufactured by Fuji Oil Co., Ltd.) are blended 1: 1) as textured vegetable protein, equivalent to After condensing with water, it was lightly dehydrated with a centrifugal dehydrator, and water was added again until it reached the same weight.
　復水した組織状植物蛋白４０ｇに対し、菜種油を３ｇとなるように加え、良く撹拌し、実施例５－８で使用する組織状植物蛋白とした。作製した組織状植物蛋白４３重量％、液体資材２１重量％（摺りタマネギ６重量％、醤油６重量％、水９重量％）、粉体資材６重量％（食塩２．２重量％、コショウ０．１重量％、ガーリック粉末０．６重量％、グルタミン酸ナトリウム２．４重量％、カラメル色素０．６重量％、トコフェロール製剤０．１重量％）、メチルセルローススラリー３０重量％となるようにニーダーに入れて混合し、生地を作製した。その他の工程は、実施例１－１の方法に従って肉様蛋白加工食品サンプルを作製した。 3 g of rapeseed oil was added to 40 g of the condensed textured vegetable protein and stirred well to obtain the textured vegetable protein used in Examples 5-8. 43% by weight of textured vegetable protein prepared, 21% by weight of liquid material (6% by weight of ground onion, 6% by weight of soy sauce, 9% by weight of water), 6% by weight of powdered material (2.2% by weight of salt, 0.2% by weight of pepper) 1% by weight of garlic powder, 0.6% by weight of garlic powder, 2.4% by weight of sodium glutamate, 0.6% by weight of caramel pigment, 0.1% by weight of tocopherol formulation), put into a kneader to make 30% by weight of methylcellulose slurry. Mixed to make a dough. For other steps, the meat-like protein processed food sample was prepared according to the method of Example 1-1.
　実験５の肉様蛋白加工食品サンプルについて実験１同様に、喫食し、官能評価を行った。実験５の各試験区のメチルセルローススラリーの配合を表７に、各試験区の生地配合を表８に、評価結果を表９に示す。 The meat-like protein-processed food samples of Experiment 5 were eaten in the same manner as in Experiment 1, and sensory evaluation was performed. Table 7 shows the composition of the methyl cellulose slurry in each test group in Experiment 5, Table 8 shows the dough composition in each test group, and Table 9 shows the evaluation results.
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000009
Figure JPOXMLDOC01-appb-T000009
　実施例５－１で示すように、生地中の組織状植物蛋白の配合量が少なくなると、メチルセルローススラリーの配合量が増え、商品として可なレベルではあるが、メチルセルロースゲル様のカマボコっぽい食感を感じるようになった。逆に、実施例５－２及び実施例５－３で示すように、生地中の組織状植物蛋白の配合量が多くなると、メチルセルローススラリーの配合量が減り、生地の保形性が悪くなるだけでなく、商品として可なレベル以上ではあるが、組織状植物蛋白由来の柔らかい食感が増し、生地全体として食感のまとまりが弱くなった。組織状植物蛋白は、処理により水分量が変わるため、組織状植物蛋白としては、油脂、水を除く、固形分の含有量として９～３６重量％の範囲が好ましいと考える。 As shown in Example 5-1, when the amount of textured vegetable protein in the dough is reduced, the amount of methylcellulose slurry is increased. I started to feel Conversely, as shown in Examples 5-2 and 5-3, when the amount of textured vegetable protein in the dough is increased, the amount of methylcellulose slurry is reduced, and the shape retention of the dough is deteriorated. However, the soft texture derived from the tissue-like vegetable protein increased, and the texture of the dough as a whole became less coherent, although it was above the acceptable level for commercial products. Since the water content of the textured vegetable protein changes depending on the treatment, it is considered that the solid content of the textured vegetable protein, excluding oil and water, is preferably in the range of 9 to 36% by weight.
　実施例５－４及び実施例５－５で示すように、メチルセルローススラリー中のメチルセルロースの配合量が減ると、商品として可なレベル以上ではあるが、組織状植物蛋白同士の結着性が弱くなり、全体としても弾力が弱くなる傾向がみられた。逆に実施例５－６及び実施例５－７で示すように、メチルセルローススラリー中のメチルセルロースの配合量が増えると、商品として可なレベル以上ではあるが、弾力が強くなりすぎる傾向がみられた。 As shown in Examples 5-4 and 5-5, when the amount of methyl cellulose in the methyl cellulose slurry is reduced, the binding property between textured vegetable proteins is weakened, although the level is above the acceptable level for commercial products. , the overall elasticity tended to be weaker. Conversely, as shown in Examples 5-6 and 5-7, when the amount of methylcellulose blended in the methylcellulose slurry increased, the elasticity tended to become too strong, although it was above the acceptable level for commercial products. .
　また、実施例５－８で示すようにメチルセルローススラリー中のメチルセルロースの配合量を４重量％とすると、メチルセルローススラリーが硬くなり、生地を混ぜづらくなったが、生地中のメチルセルロースの含有量が適正量であれば、実施例１－１と同等に良好な食感となった。本発明においては、第一加熱工程でゲル化した生地中のメチルセルロースを第一冷却工程で再溶解し、第二加熱工程で再ゲル化するため、水戻しした状態の組織状植物蛋白から水が溶出し、全体として適度な食感となったものと考える。また、風味の面においては、組織状植物蛋白由来の風味が少なく、実施例１－１よりも良好であった。 In addition, when the amount of methyl cellulose in the methyl cellulose slurry was 4% by weight as shown in Example 5-8, the methyl cellulose slurry became hard and it became difficult to mix the dough, but the content of methyl cellulose in the dough was an appropriate amount. If so, the texture was as good as in Example 1-1. In the present invention, the methyl cellulose in the dough gelled in the first heating step is re-dissolved in the first cooling step and re-gelled in the second heating step, so that water is removed from the rehydrated textured vegetable protein. It is considered that the food was eluted and the texture as a whole was moderate. In terms of flavor, the textured vegetable protein-derived flavor was less and was better than Example 1-1.
＜実験６＞乾燥肉様蛋白加工食品での加熱冷却の回数の検討
（実施例６－１）
　実施例１－１で作製した肉様蛋白加工食品（冷凍品）を真空凍結乾燥機（東洋技研株式会社製ＴＦＤ１０ＬＦ４）にて０．１ｔｏｒｒ以下で、棚温を８７℃４時間、７５℃３時間、その後６０℃に設定し、品温が５８℃になるまで乾燥し、乾燥肉様蛋白加工食品サンプルとした。この場合、実施例１－１の第二冷却は、実施例６－１においては凍結工程とする。 <Experiment 6> Examination of the number of times of heating and cooling with dried meat-like protein processed food (Example 6-1)
The meat-like protein processed food (frozen product) prepared in Example 1-1 was dried in a vacuum freeze dryer (TFD10LF4 manufactured by Toyo Giken Co., Ltd.) at 0.1 torr or less at a shelf temperature of 87 ° C. for 4 hours and 75 ° C. for 3 hours. Then, the temperature was set to 60° C. and dried until the product temperature reached 58° C. to obtain a dried meat-like protein processed food sample. In this case, the second cooling in Example 1-1 is the freezing step in Example 6-1.
（実施例６－２）
　実施例１－１で再加熱（第二加熱）した生地を品温が－１０℃以下となるように凍結し（第二冷却）、再びスチーマー（約１００℃）にて品温が８０℃となるまで再々加熱した後（第三加熱）、再々加熱した生地を－４０℃の急速凍結庫で品温が－２０℃以下となるように凍結する（凍結）以外は、実施例６－１と同様の方法で、乾燥肉様蛋白加工食品サンプルを作製した。 (Example 6-2)
The dough reheated (second heating) in Example 1-1 is frozen so that the product temperature is -10 ° C. or less (second cooling), and the product temperature is 80 ° C. with a steamer (about 100 ° C.) again. After reheating until it becomes (third heating), the reheated dough is frozen in a -40 ° C quick freezer so that the product temperature is -20 ° C or less (freezing), except that it is the same as in Example 6-1. A dried meat-like protein processed food sample was prepared in the same manner.
（比較例６－１）
　第一冷却、第二加熱をしない以外は、実施例６－１の方法に従って乾燥肉様蛋白加工食品サンプルを作製した。 (Comparative Example 6-1)
A dried meat-like protein processed food sample was prepared according to the method of Example 6-1, except that the first cooling and second heating were not performed.
　実験６で作製した乾燥肉様蛋白加工品の各サンプルを１０ｇとり、発泡紙カップに３７０ｇの熱湯を注ぎ、蓋をして３分後にお湯から取り出して、喫食し、官能評価を行った。官能評価については、５人のベテランパネラーにより行い、下記の評価基準で行った。
＜官能評価基準＞
５：程よい肉様の弾力を有し、非常に良好なもの
４：やや硬いもしくは弾力が強いかまたはやや柔らかいもしくは弾力が弱いが良好なもの
３：少し硬いもしくは弾力が強いかまたは少し柔らかいもしくは弾力が弱いが商品として可なもの
２：硬いもしくは弾力が強いかまたは柔らかいもしくは弾力が弱く、品質として劣るもの
１：極めて硬いもしくは弾力が強いかまたは柔らかいもしくは極めて弾力が弱く、品質として著しく劣るものを１とした。 10 g of each sample of the dried meat-like protein processed product prepared in Experiment 6 was taken, 370 g of hot water was poured into a foam paper cup, the cup was covered, and after 3 minutes it was removed from the hot water, eaten, and subjected to sensory evaluation. The sensory evaluation was carried out by five veteran panelists according to the following evaluation criteria.
<Sensory Evaluation Criteria>
5: Moderate meat-like elasticity, very good 4: Slightly hard or strong elasticity or slightly soft or weak elasticity but good 3: Slightly hard or elastic or slightly soft or elastic 2: Hard or elastic or soft or weak elastic, inferior in quality 1: Extremely hard or elastic, soft or extremely weak in elasticity, and extremely inferior in quality 1.
　実験６の官能評価結果を下記表１０に示す。 The sensory evaluation results of Experiment 6 are shown in Table 10 below.
Figure JPOXMLDOC01-appb-T000010
Figure JPOXMLDOC01-appb-T000010
　比較例６－１で示すように、生地を加熱した後、凍結し、乾燥するだけでは、お湯で復元した乾燥肉様食品は、弾力が弱く、柔らかい食感であった。実施例６－１で示すように、生地を加熱した後、一回冷却し、再加熱してから凍結し、乾燥することで、お湯で復元した乾燥肉様食品は、硬さや弾力が増し、非常に良好な食感となった。実施例６－２で示すように、生地を加熱、冷却を２回繰り返した後、さらに加熱し、凍結し、乾燥することで、お湯で復元した乾燥肉様食品は、実施例６－１よりもさらに弾力が増したが、硬さも増した。上記結果から、製造工程としては、生地を加熱－冷却－加熱－凍結－乾燥することが好ましいと考える。 As shown in Comparative Example 6-1, the dried meat-like food reconstituted with hot water had weak elasticity and a soft texture when the dough was simply heated, then frozen and dried. As shown in Example 6-1, after heating the dough, it is cooled once, reheated, frozen, and dried, so that the dried meat-like food restored with hot water has increased hardness and elasticity. The texture was very good. As shown in Example 6-2, after repeating heating and cooling the dough twice, the dried meat-like food restored with hot water by further heating, freezing, and drying is obtained from Example 6-1. Also, the elasticity increased, but the hardness also increased. Based on the above results, it is considered that the preferred manufacturing process is to heat-cool-heat-freeze-dry the dough.
＜実験７＞乾燥肉様蛋白加工食品での加熱温度の検証
（実施例７－１）
　第一加熱及び第二加熱の品温を６０℃とする以外は、実施例６－１の方法に従って乾燥肉様蛋白加工食品サンプルを作製した。 <Experiment 7> Verification of heating temperature in dried meat-like protein processed food (Example 7-1)
A dried meat-like protein processed food sample was prepared according to the method of Example 6-1, except that the temperature of the first and second heating was 60°C.
（実施例７－２）
　第一加熱及び第二加熱の品温を７０℃とする以外は、実施例６－１の方法に従って乾燥肉様蛋白加工食品サンプルを作製した。 (Example 7-2)
A dried meat-like protein processed food sample was prepared according to the method of Example 6-1, except that the temperature of the first and second heating was 70°C.
（実施例７－３）
　第一加熱及び第二加熱の品温を９０℃とする以外は、実施例６－１の方法に従って乾燥肉様蛋白加工食品サンプルを作製した。 (Example 7-3)
A dried meat-like protein processed food sample was prepared according to the method of Example 6-1, except that the temperature of the first and second heating was 90°C.
（実施例７－４）
　第一加熱及び第二加熱の品温を１００℃とする以外は、実施例６－１の方法に従って乾燥肉様蛋白加工食品サンプルを作製した。 (Example 7-4)
A dried meat-like protein processed food sample was prepared according to the method of Example 6-1, except that the temperature of the first and second heating was 100°C.
（比較例７－１）
　第一加熱及び第二加熱の品温を５０℃とする以外は、実施例６－１の方法に従って乾燥肉様蛋白加工食品サンプルを作製した。 (Comparative Example 7-1)
A dried meat-like protein processed food sample was prepared according to the method of Example 6-1, except that the temperature of the first and second heating was 50°C.
　実験７の乾燥肉様蛋白加工食品サンプルについて実験６同様に、喫食し、官能評価を行った。評価結果を下記表１１に示す。 The dried meat-like protein-processed food sample of Experiment 7 was eaten in the same way as Experiment 6, and a sensory evaluation was performed. The evaluation results are shown in Table 11 below.
Figure JPOXMLDOC01-appb-T000011
Figure JPOXMLDOC01-appb-T000011
　実験７の比較例７－１で示すように、メチルセルロースのゲル化温度（５５℃）以下であるとゲル化が弱く、お湯で復元した乾燥肉様蛋白加工食品は、弱く柔らかい結果となった。よって、乾燥肉様蛋白加工食品においてもメチルセルロースがしっかりとゲル化する必要があると考える。また、実施例７－１、実施例７－２及び実施例６－１で示すように、品温が高くなるほど弾力が強く、硬さが出てくるが、実施例７－３及び実施例７－４で示すように、さらに品温が高くなると逆に硬さや弾力が強くなりすぎる傾向が認められた。よって、乾燥肉様蛋白加工食品においても加熱時の好ましい品温としては６０～９０℃であると考える。 As shown in Comparative Example 7-1 of Experiment 7, gelation is weak at temperatures below the gelation temperature of methylcellulose (55°C), and the dried meat-like protein processed food reconstituted with hot water was weak and soft. Therefore, it is considered necessary for methylcellulose to gel firmly even in dried meat-like protein-processed foods. In addition, as shown in Examples 7-1, 7-2 and 6-1, the higher the product temperature, the stronger the elasticity and the harder it becomes, but Examples 7-3 and 7 As indicated by -4, when the product temperature was further increased, the hardness and elasticity tended to become too strong. Therefore, it is considered that the preferable product temperature during heating is 60 to 90° C. even for dried meat-like protein processed foods.
＜実験８＞乾燥肉様蛋白加工食品での冷却温度の検証
（実施例８－１）
　カットした生地を－４０℃の急速凍結庫で品温が－２０℃以下となるように凍結（第一冷却）する以外は、実施例６－１の方法に従って乾燥肉様蛋白加工食品サンプルを作製した。 <Experiment 8> Verification of cooling temperature in dried meat-like protein processed food (Example 8-1)
A dried meat-like protein processed food sample was prepared according to the method of Example 6-1 except that the cut dough was frozen (first cooling) in a -40 ° C quick freezer so that the product temperature was -20 ° C or lower. did.
（実施例８－２）
　カットした生地を－４０℃の急速凍結庫で品温が０℃以下となるように冷却（第一冷却）する以外は、実施例６－１の方法に従って乾燥肉様蛋白加工食品サンプルを作製した。 (Example 8-2)
A dried meat-like protein processed food sample was prepared according to the method of Example 6-1 except that the cut dough was cooled in a -40°C quick freezer so that the product temperature was 0°C or less (first cooling). .
（実施例８－３）
　カットした生地を－４０℃の急速凍結庫で品温が５℃以下となるように冷却（第一冷却）する以外は、実施例６－１の方法に従って乾燥肉様蛋白加工食品サンプルを作製した。 (Example 8-3)
A dried meat-like protein processed food sample was prepared according to the method of Example 6-1, except that the cut dough was cooled in a -40°C quick freezer so that the product temperature was 5°C or less (first cooling). .
（実施例８－４）
　カットした生地を－４０℃の急速凍結庫で品温が１０℃以下となるように冷却（第一冷却）する以外は、実施例６－１の方法に従って乾燥肉様蛋白加工食品サンプルを作製した。 (Example 8-4)
A dried meat-like protein processed food sample was prepared according to the method of Example 6-1 except that the cut dough was cooled in a -40°C quick freezer so that the product temperature was 10°C or less (first cooling). .
（比較例８－１）
　カットした生地を－４０℃の急速凍結庫で品温が２０℃以下となるように冷却（第一冷却する以外は、実施例６－１の方法に従って乾燥肉様蛋白加工食品サンプルを作製した。 (Comparative Example 8-1)
The cut dough was cooled in a quick freezer at -40°C so that the product temperature was 20°C or less (a dry meat-like protein processed food sample was prepared according to the method of Example 6-1 except for the first cooling.
　実験８の乾燥肉様蛋白加工食品サンプルについて実験６同様に、喫食し、官能評価を行った。評価結果を下記表１２に示す。 The dried meat-like protein-processed food sample of Experiment 8 was eaten in the same way as Experiment 6, and a sensory evaluation was performed. The evaluation results are shown in Table 12 below.
Figure JPOXMLDOC01-appb-T000012
Figure JPOXMLDOC01-appb-T000012
　実験８で示すように、乾燥肉様蛋白加工食品においても品温が高くなるほど食感が柔らかく、弾力が弱くなる傾向が認められた。メチルセルロースの再溶解温度（１５℃）よりも高い温度であると著しく食感が劣る傾向が認められた。よって、冷却によってメチルセルロースを完全に再溶解させることが好ましく、１０℃以下、より好ましくは５℃以下が好ましいと考える。また、実施例６－１及び実施例８－１で示すように、乾燥肉様蛋白加工食品においても冷却工程は凍結させた方が食感が良好となるため、０℃よりも低い温度で凍結させる方がより好ましいと考える。 As shown in Experiment 8, even in dried meat-like protein-processed foods, the higher the product temperature, the softer the texture and the weaker the elasticity. When the temperature was higher than the redissolution temperature (15°C) of methyl cellulose, the texture tended to be remarkably inferior. Therefore, it is preferable to completely redissolve the methyl cellulose by cooling, and it is considered that the temperature is preferably 10° C. or less, more preferably 5° C. or less. In addition, as shown in Examples 6-1 and 8-1, even in the dried meat-like protein processed food, freezing at a temperature lower than 0 ° C. makes the texture better when frozen in the cooling process. I think it is better to let
＜実験９＞乾燥肉様蛋白加工食品での加熱方法の検討
（実施例９－１）
　第一冷却で凍結した生地を袋に入れて第二加熱を８０℃のお湯で品温が８０℃となるまでボイルする以外は、実施例６－１の方法に従って乾燥肉様蛋白加工食品サンプルを作製した。 <Experiment 9> Examination of heating method for dried meat-like protein processed food (Example 9-1)
A dry meat-like protein processed food sample was prepared according to the method of Example 6-1, except that the dough frozen by the first cooling was put in a bag and the second heating was carried out with hot water of 80 ° C. until the product temperature reached 80 ° C. made.
（実施例９－２）
　第一冷却で凍結した生地を金網に乗せ、１２０℃のオーブンで品温が８０℃となるまでオーブン加熱（焼成）した。 (Example 9-2)
The dough frozen by the first cooling was placed on a wire mesh and heated (baked) in an oven at 120°C until the product temperature reached 80°C.
　実験９の乾燥肉様蛋白加工食品サンプルについて実験６同様に、喫食し、官能評価を行った。評価結果を下記表１３に示す。 The dried meat-like protein-processed food sample of Experiment 9 was eaten in the same way as Experiment 6, and a sensory evaluation was performed. The evaluation results are shown in Table 13 below.
Figure JPOXMLDOC01-appb-T000013
Figure JPOXMLDOC01-appb-T000013
　実験９の結果、加熱方法としては、スチームやボイルによる方法の方がオーブン（焼成）よりも好ましい結果となった。 As a result of Experiment 9, as a heating method, the method using steam or boiling was more preferable than the oven (baking).
＜実験１０＞乾燥肉様蛋白加工食品でのメチルセルローススラリーと組織状植物蛋白について
（実施例１０－１）
　組織状植物蛋白の配合量を１０重量％、メチルセルローススラリーの配合量を７２重量％とする以外は、実施例６－１の方法に従って乾燥肉様蛋白加工食品サンプルを作製した。 <Experiment 10> Methylcellulose slurry and textured vegetable protein in dried meat-like protein processed food (Example 10-1)
A dried meat-like protein processed food sample was prepared according to the method of Example 6-1, except that the amount of the textured vegetable protein was 10% by weight and the amount of the methylcellulose slurry was 72% by weight.
（実施例１０－２）
　組織状植物蛋白の配合量を３０重量％、メチルセルローススラリーの配合量を５２重量％とする以外は、実施例６－１の方法に従って乾燥肉様蛋白加工食品サンプルを作製した。 (Example 10-2)
A dried meat-like protein processed food sample was prepared according to the method of Example 6-1, except that the amount of the textured vegetable protein was 30% by weight and the amount of the methylcellulose slurry was 52% by weight.
（実施例１０－３）
　組織状植物蛋白の配合量を４０重量％、メチルセルローススラリーの配合量を４２重量％とする以外は、実施例６－１の方法に従って乾燥肉様蛋白加工食品サンプルを作製した。 (Example 10-3)
A dried meat-like protein processed food sample was prepared according to the method of Example 6-1, except that the amount of the textured vegetable protein was 40% by weight and the amount of the methylcellulose slurry was 42% by weight.
（実施例１０－４）
　メチルセルローススラリー中のメチルセルロースの配合量を１．５重量％、水の配合量を８８重量％とする以外は、実施例６－１の方法に従って乾燥肉様蛋白加工食品サンプルを作製した。 (Example 10-4)
A dried meat-like protein processed food sample was prepared according to the method of Example 6-1 except that the amount of methylcellulose blended in the methylcellulose slurry was 1.5% by weight and the amount of water blended was 88% by weight.
（実施例１０－５）
　メチルセルローススラリー中のメチルセルロースの配合量を１．８重量％、水の配合量を８７．７重量％とする以外は、実施例６－１の方法に従って乾燥肉様蛋白加工食品サンプルを作製した。 (Example 10-5)
A dried meat-like protein processed food sample was prepared according to the method of Example 6-1 except that the amount of methylcellulose blended in the methylcellulose slurry was 1.8% by weight and the amount of water blended was 87.7% by weight.
（実施例１０－６）
　メチルセルローススラリー中のメチルセルロースの配合量を２．２重量％、水の配合量を８７．３重量％とする以外は、実施例６－１の方法に従って乾燥肉様蛋白加工食品サンプルを作製した。 (Example 10-6)
A dried meat-like protein processed food sample was prepared according to the method of Example 6-1 except that the amount of methylcellulose blended in the methylcellulose slurry was 2.2% by weight and the amount of water blended was 87.3% by weight.
（実施例１０－７）
　メチルセルローススラリー中のメチルセルロースの配合量を２．４重量％、水の配合量を８７．１重量％とする以外は、実施例６－１の方法に従って乾燥肉様蛋白加工食品サンプルを作製した。 (Example 10-7)
A dried meat-like protein processed food sample was prepared according to the method of Example 6-1 except that the amount of methylcellulose blended in the methylcellulose slurry was 2.4% by weight and the amount of water blended was 87.1% by weight.
（実施例１０－８）
　メチルセルローススラリー中のメチルセルロースの配合量を４重量％、水の配合量を８５．５重量％とする以外は、実施例６－１の方法に従ってメチルセルローススラリーを作製した。 (Example 10-8)
A methylcellulose slurry was prepared according to the method of Example 6-1 except that the amount of methylcellulose blended in the methylcellulose slurry was 4% by weight and the amount of water blended was 85.5% by weight.
　組織状植物蛋白として粒状大豆蛋白（粒状大豆蛋白（ニューソイミー（登録商標）Ｓ１１（日清オイリオ社製）、ニューフジニック（登録商標）１０（不二製油社製）を１：１配合）に対して、当量の水で復水した後、遠心脱水機で軽く脱水し、再び同重量となるまで水を加え吸水させた。 Granular soybean protein (granular soybean protein (New Soimy (registered trademark) S11 (manufactured by Nisshin OilliO) and New Fujinic (registered trademark) 10 (manufactured by Fuji Oil Co., Ltd.) are blended 1:1) as a textured vegetable protein Then, after condensing with an equivalent amount of water, it was lightly dehydrated with a centrifugal dehydrator, and water was added again until it reached the same weight.
　復水した組織状植物蛋白４０ｇに対し、菜種油を３ｇとなるように加え、良く撹拌し、実施例１０－８で使用する組織状植物蛋白とした。作製した組織状植物蛋白４３重量％、液体資材２１重量％（摺りタマネギ６重量％、醤油６重量％、水９重量％）、粉体資材６重量％（食塩２．２重量％、コショウ０．１重量％、ガーリック粉末０．６重量％、グルタミン酸ナトリウム２．４重量％、カラメル色素０．６重量％、トコフェロール製剤０．１重量％）、メチルセルローススラリー３０重量％となるようにニーダーに入れて混合し、生地を作製した。その後の工程は、実施例６－１の方法に従って乾燥肉様蛋白加工食品サンプルを作製した。 To 40 g of the condensed structured vegetable protein, 3 g of rapeseed oil was added and well stirred to obtain the structured vegetable protein used in Example 10-8. 43% by weight of textured vegetable protein prepared, 21% by weight of liquid material (6% by weight of ground onion, 6% by weight of soy sauce, 9% by weight of water), 6% by weight of powdered material (2.2% by weight of salt, 0.2% by weight of pepper) 1% by weight of garlic powder, 0.6% by weight of garlic powder, 2.4% by weight of sodium glutamate, 0.6% by weight of caramel pigment, 0.1% by weight of tocopherol formulation), put into a kneader to make 30% by weight of methylcellulose slurry. Mixed to make a dough. In subsequent steps, a dried meat-like protein processed food sample was produced according to the method of Example 6-1.
　実験１０の乾燥肉様蛋白加工食品サンプルについて実験６同様に、喫食し、官能評価を行った。実験１０の各試験区のメチルセルローススラリーの配合を表１４に、各試験区の生地配合を表１５に、評価結果を表１６に示す。 The dried meat-like protein-processed food samples of Experiment 10 were eaten in the same manner as in Experiment 6, and sensory evaluation was performed. Table 14 shows the composition of the methyl cellulose slurry in each test section of Experiment 10, Table 15 shows the composition of the dough in each test section, and Table 16 shows the evaluation results.
Figure JPOXMLDOC01-appb-T000014
Figure JPOXMLDOC01-appb-T000014
Figure JPOXMLDOC01-appb-T000015
Figure JPOXMLDOC01-appb-T000015
Figure JPOXMLDOC01-appb-T000016
Figure JPOXMLDOC01-appb-T000016
　乾燥肉様蛋白加工食品においても、実施例１０－１で示すように、生地中の組織状植物蛋白の配合量が少なくなると、メチルセルローススラリーの配合量が増え、商品として可なレベルではあるが、メチルセルロースゲル様のカマボコっぽい食感を感じるようになった。逆に、実施例１０－２及び実施例１０－３で示すように、生地中の組織状植物蛋白の配合量が多くなると、メチルセルローススラリーの配合量が減り、生地の保形性が悪くなるだけでなく、商品として可なレベル以上ではあるが、組織状植物蛋白由来の柔らかい食感が増し、生地全体として食感のまとまりが弱くなった。組織状植物蛋白は、処理により水分量が変わるため、組織状植物蛋白としては、油脂、水を除く、固形分の含有量として９～３６重量％の範囲が好ましいと考える。 As shown in Example 10-1, even in dried meat-like protein processed foods, when the amount of textured vegetable protein in the dough is reduced, the amount of methyl cellulose slurry is increased, and although it is at a level acceptable for commercial products, I began to feel a texture similar to that of methylcellulose gel. Conversely, as shown in Examples 10-2 and 10-3, when the blended amount of textured vegetable protein in the dough increases, the blended amount of methylcellulose slurry decreases, and the shape retention of the dough deteriorates. However, the soft texture derived from the tissue-like vegetable protein increased, and the texture of the dough as a whole became less coherent, although it was above the acceptable level for commercial products. Since the water content of the textured vegetable protein changes depending on the treatment, it is considered that the solid content of the textured vegetable protein, excluding oil and water, is preferably in the range of 9 to 36% by weight.
　また、乾燥肉様蛋白加工食品においても、実施例１０－４及び実施例１０－５で示すように、メチルセルローススラリー中のメチルセルロースの配合量が減ると、商品として可なレベル以上ではあるが、組織状植物蛋白同士の結着性が弱くなり、全体としても弾力が弱くなる傾向がみられた。逆に実施例１０－６及び実施例１０－７で示すように、メチルセルローススラリー中のメチルセルロースの配合量が増えると、商品として可なレベル以上ではあるが、弾力が強くなりすぎる傾向がみられた。 Also, in dried meat-like protein processed foods, as shown in Examples 10-4 and 10-5, when the amount of methyl cellulose in the methyl cellulose slurry is reduced, although it is above a commercial level, the tissue As a result, the adhesiveness between the similar vegetable proteins was weakened, and the elasticity as a whole tended to be weakened. Conversely, as shown in Examples 10-6 and 10-7, when the amount of methylcellulose blended in the methylcellulose slurry increased, the elasticity tended to become too strong, although it was above a level acceptable for commercial products. .
　また、乾燥肉様蛋白加工食品においても、実施例１０－８で示すようにメチルセルローススラリー中のメチルセルロースの配合量を４重量％とすると、メチルセルローススラリーが硬くなり、生地を混ぜづらくなったが、生地中のメチルセルロースの含有量が適正量であれば、実施例６－１と同等に良好な食感となった。本発明においては、第一加熱工程でゲル化した生地中のメチルセルロースを第一冷却工程で再溶解し、第二加熱工程で再ゲル化するため、水戻しした状態の組織状植物蛋白から水が溶出し、全体として適度な食感となったものと考える。また、風味の面においては、組織状植物蛋白由来の風味が少なく、実施例６－１よりも良好であった。 Also, in the dried meat-like protein processed food, when the amount of methyl cellulose in the methyl cellulose slurry was 4% by weight as shown in Example 10-8, the methyl cellulose slurry became hard and it became difficult to mix the dough. When the content of methyl cellulose in the inside was appropriate, the texture was as good as in Example 6-1. In the present invention, the methyl cellulose in the dough gelled in the first heating step is redissolved in the first cooling step and regelled in the second heating step, so that water is removed from the rehydrated textured vegetable protein. It is considered that the food was eluted and the texture as a whole was moderate. In terms of flavor, the textured vegetable protein-derived flavor was less, which was better than that of Example 6-1.

Claims (7)

  1. 　組織状植物蛋白と、水とメチルセルロースとを混合して作製したメチルセルローススラリーと、を混合し、生地を作製する生地作製工程と、
    　前記生地作製工程で作製した前記生地を成形する成形工程と、
    　前記成型工程で成型した前記生地を品温が６０～１００℃となるまで加熱する第一加熱工程と、
    　前記第一加熱工程で加熱した前記生地を１０℃以下に冷却する第一冷却工程と、
    　前記第一冷却工程で冷却した前記生地を品温が６０～１００℃となるまで再加熱する第二加熱工程と、
    　前記第二加熱工程で再加熱した生地を１０℃以下に冷却する第二冷却工程と、を含むことを特徴とする肉様蛋白加工食品の製造方法。     A dough preparation step of mixing a textured vegetable protein and a methylcellulose slurry prepared by mixing water and methylcellulose to prepare a dough;
    A molding step of molding the dough produced in the dough production step;
    A first heating step of heating the dough molded in the molding step until the product temperature reaches 60 to 100 ° C.;
    A first cooling step of cooling the fabric heated in the first heating step to 10 ° C. or less;
    A second heating step of reheating the dough cooled in the first cooling step until the product temperature reaches 60 to 100 ° C.;
    and a second cooling step of cooling the dough reheated in the second heating step to 10°C or lower.
  2. 　前記第一冷却工程が生地を－１０℃以下に凍結する工程であることを特徴とする請求項１記載の肉様蛋白加工食品の製造方法。 The method for producing a meat-like protein processed food according to claim 1, wherein the first cooling step is a step of freezing the dough to -10°C or lower.
  3. 　前記第一加熱工程及び第二加熱工程がスチームまたはボイルによる加熱であることを特徴とする請求項１または２何れか一項記載の肉様蛋白加工食品の製造方法。 The method for producing a meat-like protein processed food according to any one of claims 1 or 2, wherein the first heating step and the second heating step are heating by steam or boiling.
  4. 　前記生地中に含まれる組織状植物蛋白の含有量が９～３６重量％、メチルセルロースの含有量が０．８～１．５重量％であることを特徴とする請求項１～３何れか一項記載の肉様蛋白加工食品の製造方法。 4. The textured vegetable protein content in the dough is 9 to 36% by weight, and the methylcellulose content is 0.8 to 1.5% by weight. A method for producing the meat-like protein processed food described.
  5. 　前記メチルセルローススラリー中のメチルセルロースの配合量が１．５～４．０重量％であることを特徴とする請求項１～４何れか一項記載の肉様蛋白加工食品の製造方法。 The method for producing a meat-like protein processed food according to any one of claims 1 to 4, wherein the amount of methyl cellulose in the methyl cellulose slurry is 1.5 to 4.0% by weight.
  6. 　第二冷却工程を凍結工程とし、請求項１～５の製造方法で製造した肉様蛋白加工食品を真空凍結乾燥することを特徴とする乾燥肉様蛋白加工食品の製造方法。 A method for producing a dried meat-like protein processed food, characterized in that the second cooling step is a freezing step, and the meat-like protein processed food produced by the production method of claims 1 to 5 is vacuum freeze-dried.
  7. 　請求項１～５の製造方法で製造した肉様蛋白加工食品に対して、品温が６０～１００℃となるまで再々加熱する第三加熱工程を行った後、凍結し、真空凍結乾燥することを特徴とする乾燥肉様蛋白加工食品の製造方法。 The meat-like protein processed food produced by the production method of claims 1 to 5 is subjected to a third heating step of heating again until the product temperature reaches 60 to 100 ° C., then frozen and vacuum freeze-dried. A method for producing a dried meat-like protein processed food characterized by
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US3920853A (en) * 1971-03-16 1975-11-18 Ralston Purina Co Protein food product
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EP0048533A1 (en) * 1980-03-31 1982-03-31 General Foods Corporation Process for preparing meat analogs
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JPH10165127A (en) * 1996-12-05 1998-06-23 Fuji Oil Co Ltd Manufacture of instant food
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3870808A (en) * 1971-03-16 1975-03-11 Ralston Purina Co Method of producing a meat simulating textured food product
US3920853A (en) * 1971-03-16 1975-11-18 Ralston Purina Co Protein food product
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US4161546A (en) * 1977-08-03 1979-07-17 Standard Oil Company (Indiana) Process for texturizing proteinaceous materials
EP0048533A1 (en) * 1980-03-31 1982-03-31 General Foods Corporation Process for preparing meat analogs
JPH05328908A (en) * 1992-05-27 1993-12-14 Fuji Oil Co Ltd Preparation of textured protein food
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JP2018029565A (en) * 2016-08-26 2018-03-01 不二製油株式会社 Method for manufacturing frozen meat-like processed food

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