Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
  • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L35/00—Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof

Definitions

• the present invention provides an interesterified oil and fat capable of easily obtaining a processed animal meat food or a meat-like processed food and imparting a juicy feeling to the processed animal meat food or meat-like processed food, and using the interesterified oil.
• the present invention relates to meat processed foods or meat-like processed foods, and methods for producing these processed foods.
• Patent Document 1 uses an oil and fat composition containing protein and/or sodium octenyl starch succinate and fat and oil
• Patent Document 2 uses fat and oil and organic acid monoglyceride.
• the use of a fat and oil composition for heated livestock meat foods containing rice starch and/or phosphate cross-linked starch is mentioned.
• Patent Document 1 requires the oil and fat composition to be used in the form of granules, which complicates workability.
• Patent Document 2 discloses that the state of the composition becomes unstable depending on the content of fat and oil in the fat and oil composition for heated meat foods, and the texture of heated meat foods containing the fat and oil composition is slightly sticky. It is not enough to impart a juicy feeling.
• An object of the present invention is to provide a transesterified oil and fat that can prepare a meat processed food or a meat-like processed food by a simple method, and that can impart juicy texture to the meat processed food or the meat-like processed food.
• the object of the present invention is to provide a meat processed food or a meat-like processed food using transesterified oil and a method for producing the same.
• a meat processed food or a meat-like processed food can be prepared by a simple method by adjusting to a specific fatty acid composition ratio and using a transesterified oil exhibiting a certain solid fat content. Furthermore, the present inventors have found that the processed meat product or processed meat-like food can be imparted with a juicy feeling full of gravy, and completed the present invention.
• the present invention (1) palmitic acid / stearic acid weight ratio (P / S ratio) in the constituent fatty acids is 0.1 to 10, solid fat content (SFC) at 10 ° C. is 5% or more, and SFC at 30 ° C.
• transesterified fat is 25 % or less, transesterified fat, (2) The interesterified fat according to (1), wherein the stearic acid content in the constituent fatty acids is 3 to 35% by weight, (3) The interesterified fat according to (1), wherein the sum of palmitic acid and stearic acid in the constituent fatty acids is 10 to 45% by weight, (4) The transesterified oil and fat according to (1), wherein the stearic acid content in the constituent fatty acids is 3 to 35% by weight, and the sum of palmitic acid and stearic acid is 10 to 45% by weight, (5) The total of linoleic acid and linolenic acid in the constituent fatty acid composition is 5% by weight or more, and the total of oleic acid, linoleic acid and linolenic acid in the constituent fatty acid composition is 55% by weight or more, (1)-( 4) The transesterified oil and fat according to 4), (6) The interesterified fat according to (1), which is
• Palmitic acid/stearic acid weight ratio (P/S ratio) in constituent fatty acids is 0.1 to 10, solid fat content (SFC) at 10°C is 5% or more, and SFC at 30°C is 25 % or less, transesterified fat, (32)
• SFC solid fat content
• SFC at 30°C is 25 % or less
• the transesterified oil and fat of the present invention in animal meat processed foods or animal meat-like processed foods, these processed foods can be easily prepared, the texture of these processed foods is improved, and the juicy texture is enhanced. can be given.
• the transesterified oil and fat it is possible to obtain a meat processed food or a meat-like processed food imparted with juicy texture.
• the weight ratio (P/S ratio) of palmitic acid, which is a saturated fatty acid with 16 carbon atoms, to stearic acid, which is a saturated fatty acid with 18 carbon atoms, in the constituent fatty acids is 0.1 to 10.
• This ratio is more preferably 0.2 to 8.0, more preferably 0.2 to 6.0.
• the method for measuring the constituent fatty acids conforms to the method of AOCS Official Method Ce 1h-05.
• the transesterified fat of the present invention must have a solid fat content (SFC) of 5% or more at 10°C. This amount is more preferably 8% or more, more preferably 10% or more.
• SFC solid fat content
• the SFC at 10°C is in the appropriate range, it is possible to easily prepare a meat processed food or a meat-like processed food, and impart a juicy feeling to the food. Conversely, when the SFC at 10°C is less than 5%, the fat becomes liquid and a juicy feeling may not be obtained.
• SFC is an abbreviation for Solid Fat Content, and is obtained by measurement according to IUPAC.2 150(a) Solid Content Determination In Fats By NMR.
• the transesterified oil and fat of the present invention must have an SFC of 25% or less at 30°C. This amount is more preferably 20% or less, more preferably 18% or less.
• SFC at 30°C is in the appropriate range, it is possible to easily prepare a meat processed food or a meat-like processed food, and impart a juicy feeling to the food.
• the SFC at 30° C. exceeds 25%, the fat may become hard and may not be kneaded into the dough.
• the total amount of linoleic acid, which is a divalent unsaturated fatty acid with 18 carbon atoms, and linolenic acid, which is a trivalent unsaturated fatty acid with 18 carbon atoms, in the constituent fatty acids is 5% by weight or more. preferable. This amount is more preferably at least 8% by weight, more preferably at least 9% by weight.
• the total amount of linoleic acid and linolenic acid is within an appropriate range, processed meat foods or processed meat-like foods can be easily prepared, and a juicy feeling can be imparted.
• Both of the unsaturated fatty acids refer to cis-isomers.
• the total amount of oleic acid, linoleic acid, and linolenic acid, which are monounsaturated fatty acids having 18 carbon atoms, in the constituent fatty acids is preferably 55% by weight or more. This amount is more preferably 58% by weight or more, still more preferably 60% by weight or more. It can be prepared and can impart a juicy feeling.
• the transesterified fat of the present invention preferably has a weight ratio (O/(Li+Ln) ratio) of oleic acid/(total of linoleic acid and linolenic acid) in the constituent fatty acids of 15 or less. This ratio is more preferably 12 or less, even more preferably 10 or less. When the O/(Li+Ln) ratio is in an appropriate range, it is possible to easily prepare a meat processed food or a meat-like processed food, and impart a juicy feeling.
• the transesterified fat of the present invention preferably contains 3 to 35% by weight of stearic acid in the constituent fatty acids. This amount is more preferably 5 to 30% by weight, more preferably 10 to 30% by weight. When the content of stearic acid is in an appropriate range, it is possible to easily prepare a meat processed food or a meat-like processed food, and impart a juicy feeling.
• the sum of palmitic acid and stearic acid in the constituent fatty acids is preferably 10 to 45% by weight. This amount is more preferably 15-40% by weight, more preferably 18-38% by weight.
• the total amount of palmitic acid and stearic acid is within an appropriate range, it is possible to easily prepare a meat processed food or a meat-like processed food and impart a juicy feeling.
• transesterified fats and oils of the present invention there is no particular limitation on the fats and oils to be used as long as the above-described configuration is satisfied. It is preferably a transesterified fat obtained through a refining process.
• the transesterification method is not particularly limited, and examples thereof include a method of using an alkali catalyst such as sodium methylate or an enzyme such as lipase as a catalyst.
• fats and oils containing a large amount of stearic acid are fats and oils that contain 25% by weight or more of stearic acid in the constituent fatty acids.
• extremely hardened oils such as palm oil, rapeseed oil (canola oil), soybean oil, corn oil, sunflower oil, high oleic sunflower oil, safflower oil, olive oil, cottonseed oil, and rice oil can also be used.
• it can be used to produce cocoa butter, shea butter, sal fat, illipe butter, aranbrachia butter, high stearic acid/high oleic sunflower oil, and other cocoa butter substitute fats.
• transesterified fats and oils, fractionated oils thereof, and the like One or more selected from these fats and oils can be used.
• oils that are liquid at 10° C. include soybean oil, rapeseed oil, palm oil, fractionated palm oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, sunflower oil, high oleic sunflower oil, and perilla oil. etc. can be exemplified. More preferably, soybean oil, rapeseed oil, palm oil, palm fractionated oil such as palm super olein, and corn oil, which are oils and fats containing 8% by weight or more of total linoleic acid and linolenic acid in the constituent fatty acids, can be used. Soybean oil, palm superolein, and rapeseed oil are preferred. One or more selected from these fats and oils can be used. By using an appropriate oil, it is possible to easily prepare a meat processed food or a meat-like processed food, and to provide a transesterified oil capable of imparting a juicy feeling.
• the "juiciness” is obtained by feeling in the mouth the flavor derived from meat or animal fat, such as meat juices and umami that flow out when eating processed foods containing meat or animal fat.
• meat or animal fat such as meat juices and umami that flow out when eating processed foods containing meat or animal fat.
• vegetable oil imparts a flavor similar to that of livestock meat or animal fat, it is expressed as an animal fat-like juiciness.
• the vegetable protein material can be used in processed foods, but such processed foods may lack juiciness.
• the interesterified oil and fat of the present invention can impart an animal fat-like juiciness.
• the meat processed food and the meat-like processed food according to the present invention are distinguished as follows. That is, in the present invention, processed meat foods that contain 30% by weight or more of meat in the raw materials, A meat-like processed food is defined as one in which the amount of meat used is less than 30% by weight in the processed food. Foods containing 0% by weight of livestock meat are particularly referred to as meatless processed meat-like foods, which are also included in the meat-like processed food of the present invention.
• livestock meat poultry meat such as beef, pork, chicken, horse, sheep, deer, wild boar, turkey, duck, ostrich, and whale can be used alone or in combination of two or more.
• birds and animals may be land animals or aquatic animals, but land animals are preferred.
• type and part of the meat that serves as a model for the processed animal meat food or processed animal meat-like food is not particularly limited.
• the amount of livestock meat to be used may be appropriately determined according to the quality and concept required for the product. For example, meatless food does not use livestock meat at all.
• meat processed foods or meat-like processed foods include hamburgers, patties, meatballs, nuggets, meatballs, hams, sausages, dumplings, shumai, meat buns, mince cutlets, and croquettes.
• the transesterified oil and fat of the present invention can be contained in meat processed foods or meat-like processed foods.
• the transesterified fat and oil need not be chopped into granules or the like in advance by a cutting machine such as a chopper, and the transesterified fat and oil can be directly contained and kneaded together with other raw materials.
• the transesterified fat can be dispersed in the dough in an appropriate size, and the effects of the present invention can be maximized.
• the transesterified fat and oil may be chopped in advance with a cutting machine or the like before use.
• the amount of the transesterified fat used in the meat processed food or meat-like processed food is desirably 1 to 40% in the dough.
• Granular vegetable protein can be used in the meat processed food or meat-like processed food according to the present invention.
• the granular vegetable protein is blended with vegetable raw materials exemplified by soybeans, soybean protein, wheat, wheat protein, peas, and pea protein, and extruded at high temperature and high pressure using a single-screw or twin-screw extruder. It is obtained by structuring underneath, and there are shapes such as grains, flakes, and sliced meat.
• Granular soybean protein containing soybeans as the main raw material is suitable for the present invention.
• a product of any shape and size can be appropriately selected and used according to the desired product form.
• Powdered vegetable protein can be used in the meat processed food or meat-like processed food according to the present invention.
• the powdered vegetable protein is powdered from vegetable raw materials such as soybean, wheat and pea, and contains 50% by weight or more of protein per defatted solid content. Soybeans are preferred for the present invention. A commercially available powdery vegetable protein can be appropriately selected and used.
• the powdered vegetable protein may also be powdered by adding fats and oils in advance in order to improve the dispersibility in the dough.
• Known materials and food additives can be used depending on the type of the meat processed food or meat-like processed food according to the present invention.
• vegetables, tallow such as lard, vegetable oil, starch, seasonings (salt, pepper, sugar, soy sauce, etc.), processed starch, egg yolk, egg white, emulsifiers, spices, flavors, other known additives, etc. It can be used as appropriate as long as it does not impair the effects of the invention.
• raw materials are generally kneaded with a kneader such as a mixer, Robocoup, or Silent Cutter to prepare a dough, which is molded into an appropriate size and shape.
• a method of heating by steaming, frying, baking, etc., and heat-setting can be exemplified.
• the resulting processed food can be refrigerated or frozen for distribution, and can be directly cooked by consumers, such as microwave ovens, stewed, fried, baked, or steamed, or indirectly by retailers and restaurants. Do and be served.
• the transesterified oil may be kneaded with raw materials without being shredded in advance, and in particular, it may be kneaded with meat or meat-like raw materials. preferable.
• the fat and oil can be uniformly present in the dough after kneading in the form of granules of less than 1 cm square, and further, the granular fat and oil are not visually confirmed, and the state is uniformly kneaded. and the effects of the present invention can be maximized.
• fats and oils are unevenly present in blocks of 5 cm square or more in the dough after kneading, meat juices will flow out as drips during cooking such as heating, and it will be difficult to obtain a juicy feeling when eating.
• the present invention can also be regarded as a method for imparting flavor to livestock meat or meat-like processed foods that contains and kneads transesterified fats and oils.
• a transesterified oil having a weight ratio of palmitic acid/stearic acid in the constituent fatty acids of 0.1 to 10, an SFC of 5% or more at 10°C, and an SFC of 25% or less at 30°C, By containing it in raw materials used for meat or meat-like processed foods and kneading them, it is possible to impart a juicy feeling to the processed foods.
• the transesterified fats and oils of the present invention can also be regarded as fats and oils for animal fat substitutes.
• transesterified fats and oils having a weight ratio of palmitic acid/stearic acid in the constituent fatty acids of 0.1 to 10, an SFC of 5% or more at 10°C, and an SFC of 25% or less at 30°C are By adding it to livestock meat or processed meat-like food, it is possible to impart a juicy feeling like animal fat.
• the effects of the present invention can be maximized in meat-like processed foods containing little or no meat.
• the studied oil 13 was a mixture of 70 parts of rapeseed oil, 10 parts of extremely hardened rapeseed oil, and 20 parts of extremely hardened palm oil.
• P palmitic acid
• S stearic acid
• O oleic acid
• Li linoleic acid
• Ln linolenic acid
• U sum of oleic acid, linoleic acid and linolenic acid
• Meatless hamburgers having the formulations shown in Table 2 were prepared as meat-like processed foods.
• the meatless hamburger was prepared by using a Kenwood mixer (manufactured by Aikosha Seisakusho Co., Ltd., stirring speed 140 rpm), adding granular soybean protein and emulsion curd with water to the mixer, stirring for 1 minute, and then adding the oil to be examined.
• the oils and fats to be examined were stored in a refrigerator for one week, and were stored in the refrigerator until just before use.
• the emulsion card used for the meatless hamburger consists of 40.9 parts of water, 9.1 parts of powdered soy protein (Fujipro FR (manufactured by Fuji Oil Co., Ltd.)), and 9.1 parts of rapeseed oil (manufactured by Fuji Oil Co., Ltd.).
• evaluation method The evaluation was made on workability and juiciness, and was carried out as follows. Both evaluations were judged to have passed 2 points or more.
• Investigation fat 15 is a mixed oil of high oleic sunflower oil and ethyl stearate subjected to random transesterification reaction, 20 parts of high melting point refined oil obtained by solvent fractionation with acetone, 30 parts of palm super olein, 50 parts of rapeseed oil were mixed together, subjected to a chemical transesterification reaction, and decolorized and deodorized in the usual manner.
• the oils and fats to be examined were stored in a refrigerator for one week, and were stored in the refrigerator until just before use.

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• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Biochemistry (AREA)
• Meat, Egg Or Seafood Products (AREA)
• Edible Oils And Fats (AREA)
• Seeds, Soups, And Other Foods (AREA)

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• 2022
  • 2022-06-13 JP JP2022580358A patent/JP7459978B2/ja active Active
  • 2022-06-13 WO PCT/JP2022/023685 patent/WO2022264977A1/ja not_active Ceased

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