WO2022210450A1

WO2022210450A1 - Vegetable-based lard substitute composition

Info

Publication number: WO2022210450A1
Application number: PCT/JP2022/014763
Authority: WO
Inventors: 雄太鈴木; 公祐伊藤; 和人吉村
Original assignee: 不二製油グループ本社株式会社; 不二製油株式会社
Priority date: 2021-03-29
Filing date: 2022-03-28
Publication date: 2022-10-06
Also published as: JPWO2022210450A1; CN117062534A

Abstract

The present invention provides a vegetable-based lard substitute composition that recreates the characteristics of lard using a "plant-based" material that is a vegetable-based raw material, thereby solving global problems such as "insufficiency of food resources" and "environment." (1) Provided is a vegetable-based lard substitute composition characterized by being an oil-in-water emulsion that contains water, an edible oil and fat from which animal oils and fats are excluded, and starch, the hardness of the oil-in-water emulsion being 500-1800 g at 5°C, 200-1200 g at 20°C, and 150-400 g at 25°C (as measured using a round plunger having a diameter of 1 cm and at a table speed of 50 mm/min). (2) Also provided is the vegetable-based lard substitute composition described in (1), configured such that the rising melting point of the edible oil and fat from which animal oils and fats are excluded, and which constitutes the oil-in-water emulsion, is 55°C or less, and such that the SFC of said edible oil and fat is 40-100% at 0°C, 25-100% at 10°C, and 10-100% at 20°C. (3) Also provided is the vegetable-based lard substitute composition described in (1), configured such that the SFC of the edible oil and fat from which animal oils and fats are excluded, and which constitutes the oil-in-water emulsion, is 3-85% at 30°C.

Description

Vegetable lard substitute composition

The present invention relates to a vegetable-based lard substitute composition.

Efforts aimed at achieving the SDGs (Sustainable Development Goals) are progressing worldwide.
In particular, it is predicted that food (especially animal protein sources) and water resources will become scarce in the future due to global population growth. rising.
Efforts to solve this global social problem, "Plant Based Food Solutions" are spreading all over the world.

For example, soybeans have a lower environmental impact than livestock production, which is a source of animal protein, and can be grown in large quantities in a wide range of regions, from cold regions to the tropics, with little fertilizer and water. In contrast, soybeans are thought to be one of the effective solutions.
Therefore, vegetable protein sources such as soybeans, peas, mung beans, etc. are widely used as meat substitute materials for hamburgers, meatballs, dumplings, meat buns, steamed dumplings, mince cutlets, croquettes, minced meat, and the like, and are widely used as raw materials for various foods.

Furthermore, with the increase in cooking menus and recipes using meat alternatives made from various plant-based raw materials, the oils and seasonings used for cooking and seasoning are becoming more and more edible oils and fats other than animal oils and There is a demand for something that is sexual.
For example, lard, an edible oil refined from the adipose tissue of pigs, enhances the deliciousness of food and has a unique, rich flavor that enhances the flavor of fried foods and ramen noodles. It is often used in foods that are cherished, so much so that some gourmets say, "Tonkatsu must be deep-fried in lard!"
In particular, lard is not only characterized by its flavor, but also has unique physical properties that make it easy to use when mixing ingredients for cooking such as hamburgers and dumplings. Substitution is not easy.

On the other hand, in Patent Document 1, instead of livestock fat such as lard and beef tallow, heat-denatured whey protein and an emulsified composition composed of heat-denatured whey protein and edible oil are used in combination to improve texture and taste. A low-fat sausage with a juicy feeling similar to that of conventional sausages, but with a lower fat content than conventional sausages, and a method for producing the same are described in Patent Document 2, although pork fat is not used. , a fat composition having a crystallization property equivalent to lard, and a baked confectionery using the fat composition that has a crunchy texture and a wet texture. There has been proposed a solid vegetable fat-like composition that gives a good sense of the umami and richness of fats and oils and has an appearance and a texture equivalent to those of animal fats.
However, any method has a limited application, and has a problem in terms of versatility.
In addition, some products use animal raw materials, and it is not easy to reproduce the unique physical properties of lard with plant-based raw materials "Plant Based", and there is a demand for a solution through plant-based food materials. rice field.

WO 1997/04669 JP 2008-278833 A JP 2015-216918 A

The object of the present invention is to reproduce the unique physical properties of lard with "Plant Based", a vegetable raw material, and to provide a plant-based lard substitute composition, which can solve problems such as "lack of food resources" and "environment". It is to solve global issues.

The present inventors have made intensive studies to solve the above problems.
Since animal fats such as lard and beef tallow are wrapped in cell membranes, the present inventors first found water, edible fats other than animal fats and oils, vegetable fats, and oil-in-water type fats containing starch. Emulsions reproduced the functions of cell membranes in animal fat.
The present inventors have conducted further studies and focused on edible oils and fats other than animal oils and vegetable oils that constitute oil-in-water emulsions, and found that edible oils and fats excluding animal oils and fats whose physical properties change relatively little over a wide temperature range. By selecting a vegetable oil and adjusting the physical properties of the oil-in-water emulsion in various temperature ranges, it is easy to use when mixing it into cooking ingredients such as hamburgers and dumplings. The inventors have found that physical properties can be reproduced by plant materials, and have completed the present invention.

That is, the present invention includes the following inventions.
(1) An oil-in-water emulsion containing water, edible fats and oils other than animal fats and oils, and starch, wherein the hardness of the oil-in-water emulsion is 500 to 1800 g at 5 ° C., 200 to 1200 g at 20 ° C., 25 150-400 g at ° C. (1 cm diameter circular plunger, table speed 50 mm/min).
(2) The rising melting point of the edible fat other than the animal fat constituting the oil-in-water emulsion is 55 ° C. or less, and the SFC is 40 to 100% at 0 ° C., 25 to 100% at 10 ° C., and 10 to 20 ° C. The vegetable lard alternative composition according to (1), which is 100%.
(3) The vegetable lard substitute composition according to (1), wherein the SFC of the edible oil excluding animal fat constituting the oil-in-water emulsion is 3 to 85% at 30°C.
(4) The vegetable lard substitute composition according to (2), wherein the SFC of the edible oil excluding animal fat constituting the oil-in-water emulsion is 3 to 85% at 30°C.
(5) An oil-in-water emulsion containing water, vegetable oil and starch, wherein the hardness of the oil-in-water emulsion is 500 to 1800 g at 5 ° C., 200 to 1200 g at 20 ° C., and 150 at 25 ° C. Vegetable lard replacement composition, characterized in that it weighs ˜400 g (1 cm diameter circular plunger, table speed 50 mm/min).
(6) The rising melting point of the vegetable oil constituting the oil-in-water emulsion is 55 ° C. or less, and the SFC is 40 to 100% at 0 ° C., 25 to 100% at 10 ° C., and 10 to 100% at 20 ° C. A vegetable lard alternative composition according to (5).
(7) The vegetable lard substitute composition according to (5), wherein the SFC of the vegetable oil constituting the oil-in-water emulsion is 3 to 85% at 30°C.
(8) The vegetable lard substitute composition according to (6), wherein the SFC of the vegetable oil constituting the oil-in-water emulsion is 3 to 85% at 30°C.

By providing the vegetable lard substitute composition of the present invention, it can be used for cooking and seasoning of menus made of vegetable raw materials using various livestock meat substitute materials, and it is possible to reduce the environmental load. , we will be able to solve global social issues even more through plant-based food ingredients.

The present invention will be described in detail below.

(Oil-in-water emulsion)
The vegetable lard substitute composition of the present invention is an oil-in-water emulsion and contains water, edible fats and oils other than animal fats and oils, vegetable fats and oils, and starch.
In addition to replacing lard, which is an animal fat, with edible fats and vegetable oils other than animal fats, it is possible to obtain physical properties similar to lard by making it an oil-in-water emulsion. The emulsion has a hardness of 500 to 1800 g at 5°C, 200 to 1200 g at 20°C and 150 to 400 g at 25°C.
The hardness of the oil-in-water emulsion of the present invention was measured by storing the oil-in-water emulsion at 5 ° C. for 7 days with a rheometer "RTC-3002D" manufactured by Rheotec Co., Ltd. and a circular plan with a diameter of 1 cm. Measurement can be performed using a jar at a table speed of 50 mm/min.

(Edible oils and fats other than animal fats and oils, vegetable oils and fats)
In the present invention, the edible oils and fats other than animal oils and vegetable oils that constitute the oil-in-water emulsion are specifically those obtained by microbial culture, soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, Edible oils excluding animal oils such as palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, cacao butter, vegetable oils and their hardened oils, fractionated oils, processed oils such as transesterified oils can be exemplified.
The above edible fats and oils other than animal fats and vegetable fats and oils can be appropriately selected and combined. , the rising melting point of the vegetable oil is 55 ° C. or less, and the SFC is preferably 40 to 100% at 0 ° C., 25 to 100% at 10 ° C., and 10 to 100% at 20 ° C., more preferably 3 to 85% at 30°C.
By selecting edible fats and vegetable fats, excluding animal fats, whose physical properties change relatively little between low and high temperatures, it is possible to reproduce the unique physical properties of pork fat with an oil-in-water emulsion. As the vegetable oil, it is preferable to use vegetable oil such as palm oil, palm fractionated oil, and transesterified oil using them.
In addition, the SFC in the present invention means that the temperature is controlled at 60 ° C. for 60 minutes to melt the fat and oil, held at 0 ° C. for 60 minutes to solidify, and further each It was measured after 30 minutes of temperature control at the measurement temperature.

In the present invention, the content of edible fats and vegetable fats other than animal fats and oils in the oil-in-water emulsion is preferably 10 to 45% by weight, more preferably 15 to 40% by weight.
If the amount of edible fats and vegetable oils other than animal fats in the oil-in-water emulsion is too small, it tends to be difficult to obtain physical properties similar to those of lard. tends to be stable.
In the present invention, the water content in the oil-in-water emulsion is preferably 18 to 80% by weight, more preferably 30 to 60% by weight, still more preferably 40 to 50% by weight.

(starch)
The present invention is characterized by containing starch in order to obtain an oil-in-water emulsion having physical properties similar to lard.
Specifically, any food may be used as long as it is used for food. Starches, modified starches obtained by subjecting these to cross-linking treatment, pregelatinization treatment, etherification treatment, esterification treatment, acid treatment, decomposition treatment, etc. can be appropriately selected and combined.
In the present invention, it is preferable to use an acid-treated starch as the starch, because it is possible to obtain an oil-in-water emulsion having physical properties more similar to lard.
In the present invention, the starch content in the oil-in-water emulsion is preferably 3-36% by weight, more preferably 5-25% by weight, still more preferably 10-20% by weight.

In addition to the above, in the present invention, fragrances, emulsifiers, polysaccharide thickeners, gelling agents, salts and the like can be appropriately blended within a range that does not impair the effects of the present invention.
Furthermore, the method for producing the oil-in-water emulsion may also be a conventional method. For example, melted vegetable oil and aqueous raw materials are mixed, heated to 40°C, powdered raw materials are mixed, and starches, polysaccharide thickeners, etc. are added while stirring at 40°C. After heating to 50 ° C., homogenize with a homogenizer at a pressure of 7 MPa, heat and stir at 80 to 90 ° C. after sterilization, homogenize with a homogenizer at a pressure of 10 MPa, cool, and oil-in-water emulsion. A vegetable lard substitute composition can be obtained.

(Vegetable lard alternative composition)
The oil-in-water emulsion obtained above is a lard substitute composition made of a vegetable material, has physical properties similar to lard, and has a moderate hardness that is not too soft like lard. Due to its physical properties that can be maintained in the temperature range, it is easy to use when mixed into cooking ingredients such as hamburgers and dumplings, and can be used in the same way as conventional pork fat.

Hereinafter, the present invention will be described in more detail with reference to examples. The numbers and % in the examples are based on weight unless otherwise specified.

(vegetable oil)
As the vegetable oils and fats in each example, the following were used.
Fat A: Random transesterification of palm oil and palm fraction high melting point fraction, palm kernel oil fraction low melting point fraction, rising melting point 33.5°C, SFC/0°C: 69.4%, 10°C: 59.2%, 20°C: 32.3%, °C: 30°C: 9.3% vegetable oil.
Fats and oils B: Random transesterification of rapeseed oil, high erucine rapeseed oil, and palm kernel oil, extremely hardened, rising melting point 52.9°C, SFC/0°C: 97.6%, 10°C: 97.4%, 20°C: 95 .1%, 30°C: 83.1% vegetable oil.
Oil C: Palm oil, high erucine rapeseed extreme hardened oil, etc. randomly transesterified, rising melting point 48.1 ° C., SFC / 0 ° C.: 87.1%, 10 ° C.: 82.6%, 20 ° C.: 65.2% , 30° C.: 41.3% vegetable oil.
Fats and oils D: low melting point part obtained by fractionating palm oil, no rising melting point measurement, SFC/0°C: 3.5%, 10°C: 0.2%, 20°C: 0.2%, 30°C: 0 % vegetable oil.
Oil E: Highly hydrogenated rapeseed oil with hilerucic acid, vegetable oil with an elevated melting point of 61.0°C, SFC/0°C: 99.5%, 10°C: 99%, 20°C: 99%, 30°C: 98% .
Fats F: Refined coconut oil, rising melting point 24.2°C, SFC/0°C: 90.9%, 10°C: 82.9%, 20°C: 38.3%, 30°C: 0.1% vegetable oil.
Table 1 shows the rising melting point and SFC at each temperature of fats A to F.

(Table 1)

(Example 1)
An oil phase and an aqueous phase were mixed with a total weight of 3 kg charged into a pre-emulsification tank, and pre-emulsification was carried out.
For the oil phase, 29% fat A and 12% flavoring fat (vegetable fat) were melted by heating at 80° C. for 30 minutes or more.
Water 44%, soymilk cream: product name “Nokuri Yume” Fuji Oil Co., Ltd. 3% water phase, oil phase and sugar ester “Ester S570” Mitsubishi Kagaku Foods Co., Ltd. 0.1%, sugar 0.1% of ester "Ester S1670" manufactured by Mitsubishi Kagaku Foods Co., Ltd. was added, and mixed by stirring with a homomixer. 12% acid-treated starch derived from pea starch (manufactured by Nichiden Kagaku Co., Ltd.) was added to this prepared solution and further mixed, pre-emulsified at 50 ° C. for 10 minutes, and then homogenized at a homogenization pressure of 1,000 kPa. was sterilized by heating with stirring until it reached 92°C. After sterilization, it was filled into a square heat-resistant box-shaped container, sealed, and cooled in a refrigerator at 5°C for 7 days to obtain an oil-in-water emulsion composition A.

(Example 2)
In Example 2, oil-in-water emulsion B was prepared in the same manner as in Example 1 except that fat A was replaced with fat B.
(Example 3)
In Example 3, oil-in-water emulsion C was prepared in the same manner as in Example 1 except that fat A was replaced with fat C.

(Comparative example 1)
In Comparative Example 1, an oil-in-water emulsion D was prepared in the same manner as in Example 1 except that the fat A was replaced with the fat D.
(Comparative example 2)
In Comparative Example 2, an oil-in-water emulsion E was prepared in the same manner as in Example 1 except that the fat A was replaced with the fat E.
(Comparative Example 3)
In Comparative Example 3, oil-in-water emulsion F was prepared in the same manner as in Example 1 except that fat A was replaced with fat F.

Table 2 shows the hardness at each temperature of the oil-in-water emulsions obtained in Examples 1-3 and Comparative Examples 1-3.
(Table 2)

(Preparation of soybean hamburger)
The oil-in-water emulsions A, B, D, and E obtained in Examples 1 and 2 and Comparative Examples 1 and 2 with the formulations shown in Table 3 below were uniformly mixed with other raw materials at 5°C in a kneader, Soybean hamburger dough was obtained. 50 g of this dough was molded with a molding machine and baked in an oven at 230° C. for 8 minutes to obtain a soybean hamburger.
In addition, as Reference Example 1, the oil-in-water emulsion is pork fat, as Reference Example 2, the oil-in-water emulsion is oil G: trade name "Perkyd P" manufactured by Fuji Oil Co., Ltd., and as Reference Example 3, the oil-in-water emulsion Oil and fat H: trade name "Unishort MJ" manufactured by Fuji Oil Co., Ltd. was also prepared.
After baking, the weight of the hamburger was measured and the baking yield was calculated.
After that, it was stored under conditions of -18°C for 24 hours, and then reheated in a microwave oven for sensory evaluation.

(Table 3)
―――――――――――――――――
Raw material mixing ratio (%)
―――――――――――――――――
Powdered soy protein 6
Rapeseed oil 4
water 20
Granulated soy protein 35
Salt 0.4
Sugar 1.4
Seasoning 2.4
Spices 0.4
Bread crumbs 2
Starch 0.4
onion 16
2 dried egg whites
Oil-in-water emulsion or oil*10
―――――――――――――――――

(Evaluation method)
1) Workability during production 2) Baking yield (%) = (weight after heating/weight before heating) x 100
3) Evaluation of Texture and Flavor A panel test was conducted on the juiciness and flavor of each sample.
A tasting test was conducted by 10 trained professional panelists, evaluated on a 5-point scale, and scored after discussion.
(Standard for juiciness Standard for flavor)
5 points Juicy good 4 points Slightly juicy Slightly good 3 points Normal 2 points Slightly dry and slightly different flavor 1 point Dry and different flavor

Table 4 shows the evaluation results of Examples 1 and 2, Comparative Examples 1 and 2, and Reference Examples 1-3.

(Table 4)

As described above, Examples 1 and 2 using the vegetable lard substitute composition of the present invention have workability equivalent to that of Reference Example 1, which is lard, and the juiciness of the hamburger steak after cooking is also good. A good juicy feeling like pork fat could be imparted. Furthermore, when the vegetable lard substitute composition of the present invention is used, there is no need for mechanical processing from a frozen state like lard, mixing work can be performed from refrigerated to room temperature, and cavities due to baking are moderately suppressed. It also had a secondary advantage of improving the baking yield.

Claims

An oil-in-water emulsion containing water, edible fats and oils other than animal fats and oils, and starch, wherein the hardness of the oil-in-water emulsion is 500 to 1800 g at 5 ° C., 200 to 1200 g at 20 ° C., and 150 at 25 ° C. Vegetable lard replacement composition, characterized in that it weighs ˜400 g (1 cm diameter circular plunger, table speed 50 mm/min).
The rising melting point of the edible fat other than the animal fat constituting the oil-in-water emulsion is 55 ° C. or less, and the SFC is 40 to 100% at 0 ° C., 25 to 100% at 10 ° C., and 10 to 100% at 20 ° C. The vegetable lard substitute composition according to claim 1.
The vegetable lard alternative composition according to claim 1, wherein the SFC of the edible oil excluding animal oil constituting the oil-in-water emulsion is 3 to 85% at 30°C.
The vegetable lard alternative composition according to claim 2, wherein the SFC of the edible oil excluding animal oil constituting the oil-in-water emulsion is 3 to 85% at 30°C.
An oil-in-water emulsion containing water, vegetable oil and starch, wherein the hardness of the oil-in-water emulsion is 500 to 1800 g at 5 ° C., 200 to 1200 g at 20 ° C., 150 to 400 g at 25 ° C. ( 1 cm diameter circular plunger, table speed 50 mm/min).
The vegetable oil constituting the oil-in-water emulsion has a rising melting point of 55°C or less, and an SFC of 40 to 100% at 0°C, 25 to 100% at 10°C, and 10 to 100% at 20°C. 5. The vegetable lard substitute composition according to 5.
The vegetable lard substitute composition according to claim 5, wherein the SFC of the vegetable oil constituting the oil-in-water emulsion is 3 to 85% at 30°C.
The vegetable lard substitute composition according to claim 6, wherein the SFC of the vegetable oil constituting the oil-in-water emulsion is 3 to 85% at 30°C.