WO2022264978A1 - Procédé de fabrication de matière alimentaire de type graisse animale - Google Patents

Procédé de fabrication de matière alimentaire de type graisse animale Download PDF

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Publication number
WO2022264978A1
WO2022264978A1 PCT/JP2022/023686 JP2022023686W WO2022264978A1 WO 2022264978 A1 WO2022264978 A1 WO 2022264978A1 JP 2022023686 W JP2022023686 W JP 2022023686W WO 2022264978 A1 WO2022264978 A1 WO 2022264978A1
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WO
WIPO (PCT)
Prior art keywords
weight
dough
animal fat
fat
food material
Prior art date
Application number
PCT/JP2022/023686
Other languages
English (en)
Japanese (ja)
Inventor
晋一郎 長友
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 (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 不二製油グループ本社株式会社, 不二製油株式会社 filed Critical 不二製油グループ本社株式会社
Priority to JP2023529869A priority Critical patent/JPWO2022264978A1/ja
Publication of WO2022264978A1 publication Critical patent/WO2022264978A1/fr

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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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L35/00—Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof

Definitions

  • the present invention relates to vegetable animal fat-like food materials.
  • Patent Document 1 is an application relating to a fat composition that replaces lard containing random transesterified fats and fats that are blended with fats and oils having a specific fatty acid composition. It is However, fats and oils whose fatty acid composition and crystallinity are similar to those of pork fat are scattered in cooked and processed foods such as hamburger steaks. It may become the appearance.
  • Patent Document 2 is an application relating to a solid oil-like composition containing alginic acid, a polyvalent metal salt, an emulsifier, a gelling reaction retarder, a vegetable oil, and water, and is described as likely to remain in tissues even after cooking. ing.
  • the so-called "gel feeling" is strong in the texture, fats and oils are easily retained in the gel, and the juicy feeling, which is an important element of animal fat-likeness, is not sufficient. It also has a high content of calcium sulfate (1.6%, approximately 0.47% as calcium), which can affect the flavor of the final product.
  • An object of the present invention is to provide an animal fat-like food material mainly composed of vegetable raw materials, which has little loss due to heating even when used in cooked processed foods, and provides an appropriate juicy feeling like animal fat when eaten. That is.
  • the inventors of the present invention have made intensive studies on the above problems, and found that it is possible to provide a material that solves the above problems by adding 20 to 60% by weight of fats and oils to a dough containing powdered vegetable protein and gellan gum. I completed the present invention.
  • the present invention (1) 1-10% by weight of powdered vegetable protein, 0.1-3% by weight of gellan gum, 0.001-0.08% by weight of divalent metal salt, 0.1-1% by weight of salt, 1-10% by weight of starch, water
  • a method for producing an animal fat-like food material comprising a step of preparing and heating a dough containing 20-70% by weight and 20-60% by weight of fat.
  • animal fat-like food material In the present invention, food materials such as lard and beef tallow (head), which have animal fat-like texture and appearance and are mainly composed of vegetable raw materials, are referred to as "animal fat-like food materials".
  • the animal fat and/or animal fat-like food material has appropriate fluidity when eaten, and a favorable texture that spreads in the mouth is referred to as "juicy feeling”.
  • powdered vegetable protein used in the present invention, commercially available products manufactured from vegetable raw materials such as soybeans, wheat, and peas can be appropriately selected and used. Protein is preferred. It is particularly preferred to select products that have emulsifiable properties and relatively low gel-forming properties.
  • the blending amount in the dough is 1% by weight or more and 10% by weight or less, preferably 2-8% by weight, more preferably 2.5-5% by weight. If the amount is less than this, emulsification may be insufficient. More than this may be too hard.
  • Gellan gum is a polysaccharide produced by the non-pathogenic microorganism Sphingomonas elodea, and there are two types: deacylated type and native type.
  • native gellan gum is suitable, and commercially available products can be appropriately selected and used.
  • the blending amount is 0.1% by weight or more and 3% by weight or less, preferably 0.2-2% by weight, more preferably 0.3-1.5% by weight, and most preferably 0.45-1.2% by weight in the dough. If the amount is less than this, the retention of oil and fat may not be sufficient, and oil-off may occur. If the amount is more than this, the elasticity may be too strong, making it difficult to prepare the dough, or giving an undesirable rubbery texture.
  • divalent metal By blending a divalent metal in the present invention, it is possible to impart appropriate shape retention. It is desirable to use a divalent metal salt, and specific examples include calcium salts and magnesium salts, with calcium salts being desirable from the standpoint of flavor. Calcium salts include calcium sulfate, calcium lactate, calcium chloride and calcium carbonate, more preferably calcium lactate, calcium sulfate and calcium chloride, and even more preferably calcium lactate. As for the amount, it is blended so as to be 0.001% by weight or more and 0.08% by weight or less as metal in the dough. It is preferably 0.002-0.06% by weight, more preferably 0.003-0.04% by weight.
  • calcium lactate penentahydrate
  • it can be appropriately adjusted to about 0.1 part by weight per 1 part by weight of gellan gum. is 0.02-0.2% by weight, more preferably 0.03-0.15% by weight. If the amount is less than this, the shape retention may be insufficient, resulting in a sticky texture. If the amount is more than this, the flavor may be affected.
  • salt Moderate suppleness
  • the blending amount is 0.1 to 1% by weight, preferably 0.1 to 0.8% by weight in the dough.
  • Mixing salt with the powdered vegetable protein in the ingredients may affect the solubility and emulsifiability of the vegetable protein. , It is desirable to add in the process after the fats and oils are sufficiently emulsified.
  • (water) in the present invention, tap water, distilled water, ion-exchanged water, and other water that is commonly used for food production can be used.
  • the blending amount can be appropriately adjusted according to the blending amount of fats and oils, etc., but it is 20% by weight or more and 70% by weight or less, preferably 30 to 50% by weight, more preferably 40 to 45% by weight. Outside this range, emulsification may become unstable, and desirable physical properties and texture may be difficult to obtain.
  • starch In the present invention, by further adding starch, it becomes easier to obtain appropriate shape retention and hardness.
  • the starch is not particularly limited, and one or more selected from tapioca starch, potato starch, pea starch, wheat starch, corn starch, and/or modified starches thereof can be used singly or in combination.
  • the blending amount in the dough is 1% by weight or more and 10% by weight or less, more preferably 1-8% by weight, and most preferably 2-7% by weight. If the amount is less than this, the aforementioned effects may not be obtained sufficiently. On the other hand, if the amount is more than this, the texture derived from starch may become too strong.
  • Fat Fats and oils are blended in the present invention.
  • the type of fat is not particularly limited, and can be appropriately selected and adjusted according to the desired animal fat and the form of the final product. Rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey butter, cocoa butter, coconut oil, Vegetable oils and fats such as palm kernel oil can be exemplified, and the above oils and fats can be used alone or mixed, or processed oils and fats obtained by hardening, fractionating, transesterifying, or the like.
  • any of commercially available oils and fats for kneading and oil and fat compositions using these can be used.
  • the blending amount is 20% by weight or more and 60% by weight or less, preferably 30-60% by weight, more preferably 40-55% by weight in the dough. If the amount is less than this, it may be difficult to obtain an animal fat-like juiciness, and if it is more than this, emulsification of the dough may be insufficient.
  • the mixing procedure to the dough is appropriate prior to the addition of salt. If it is mixed after salt, the emulsification/dispersion in the dough will be insufficient, and a dough with good physical properties may not be obtained.
  • sugars, various seasonings, fragrances, pigments, and the like can be used in addition to those described above as long as they do not impair the effects of the present invention.
  • various flavoring agents as seasonings it is possible to provide food materials such as lard-like and beef-tallow-like, which not only have physical textures but also various flavors and are similar to animal fats.
  • the procedure for preparing the dough can be exemplified below. First, raw materials other than salt are placed in a mixing container and mixed uniformly. If the fat has a relatively high melting point and is in a solid or semi-solid state at room temperature, it is desirable to melt the fat by heating as necessary before mixing. It is desirable to add warm water as well. Robocoup, silent cutter, ball cutter and the like can be exemplified as the mixing means. A mixing time of about 2 to 10 minutes can be exemplified as a guideline. Then add salt and mix for 2 to 10 minutes to obtain a dough.
  • the dough thus obtained can be extruded (squeezed out), casing-filled, or shaped (formed) into an arbitrary shape such as a sheet. Moreover, it is also possible to heat the material in a heat-resistant container, bag, or the like without using a specific shape. It should be noted that regardless of the presence or absence of molding into a specific shape here, it can be cut into small pieces after heating.
  • Heating The molded dough is heated using arbitrary means such as steaming. Heating conditions are 70° C. or higher for 1 minute or longer, preferably 70° C. to 100° C. for 1 to 60 minutes, and more preferably 75 to 95° C. for 1 to 50 minutes.
  • the animal fat-like food material obtained by gelling the dough by heating can be allowed to cool and then directly blended into the dough as a raw material for processed foods, etc. However, it is preferable to perform a freezing step at least once. This makes it possible to appropriately demulsify in the process of freezing and thawing, and to easily obtain a preferable juicy feeling.
  • the freezing means is not particularly limited, but rapid freezing is preferred.
  • the animal fat-like food material can be further shredded or cut in a frozen state to form fine pieces or small pieces.
  • the means is not particularly limited, and a chopper, a cutter, or the like can be exemplified.
  • the size of the small pieces can be appropriately adjusted, for example, by selecting the diameter of the chopper.
  • a chopper diameter of 2 to 10 mm, more preferably 4 to 6 mm is preferable because it tends to remain in the food appropriately.
  • the animal fat-like food material obtained by the above-described production method can be used by mixing it with the dough of cooked and processed foods such as hamburgers, sausages, gyoza dumplings, shumai, and the like, like ordinary animal fats. It is desirable to add and mix the ingredients in a frozen state in order to retain appropriate granularity in the dough and to make it easy to obtain a juicy feeling when eating.
  • Powdered soy protein Fujipro 748 (manufactured by Fuji Oil Co., Ltd.)
  • Gellan gum Kelcogel LT-100 (CP Kelco, native type) Fats and oils: Parkid P (manufactured by Fuji Oil Co., Ltd.)
  • Calcium lactate pentahydrate, food additive (Kishida Chemical Co., Ltd.), pre-dissolved in a portion of water and mixed
  • the sensory evaluation was determined from the following points of view through discussion among 5 panelists engaged in the development of prepared foods.
  • ⁇ Appearance (baked residue) evaluation viewpoint Remains without cavities on the surface
  • Texture evaluation viewpoint Melted fat spreads in the mouth, preferable juicy feeling
  • ⁇ Especially good
  • ⁇ Good
  • ⁇ Slightly inferior x: unsuitable
  • the emulsified state of the dough it was judged visually whether the separation of oil and fat was not observed and the raw materials were uniformly mixed.
  • Table 1 shows the formulation and evaluation results. The higher the oil-and-fat blending amount, the more preferable the animal-fat-like texture is, but at 65%, the emulsification becomes unstable and dough preparation becomes difficult.
  • Example 7 The dough of Example 7 was formed into a size of ⁇ 83 mm ⁇ H17 mm, heated under the same conditions as in Examination 1, allowed to cool, and then frozen. This was processed with a chopper with a diameter of 5 mm, cut into small pieces, and stored frozen. This was made into Example 9, and evaluation was similarly performed with a hamburger. It was confirmed that a more preferable texture can be obtained by cutting from multiple sides by chopper processing to form irregular-shaped strips.

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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)
  • Dispersion Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

La présente invention aborde le problème de la fourniture d'une matière alimentaire de type graisse animale comprenant principalement une matière de départ végétale, qui souffre d'une faible perte due au chauffage, même lorsqu'elle est utilisée dans un aliment traité cuit, et confère une sensation de type graisse animale juteuse appropriée lorsqu'elle est consommée. Une matière alimentaire de type graisse animale ayant de bonnes propriétés physiques et une bonne texture peut être obtenue par préparation d'une pâte contenant de 1 à10 % en poids d'une protéine végétale poudreuse, de 0,1 à 3 % en poids de gomme gellane, de 0,001 à 0,08 % en poids d'un sel métallique divalent en termes de métal, de 0,1 à 1 % en poids de chlorure de sodium, de 1 à 10 % en poids d'amidon, de 20 à 70 % en poids d'eau et de 20 à 60 % en poids de graisse ou d'huile, et par chauffage de la pâte. La gomme gellane native est préférée comme gomme gellane. En outre, la sensation juteuse appropriée lorsque la matière alimentaire est consommée peut être obtenue plus facilement par introduction d'une étape de congélation et de broyage de la pâte après l'étape de chauffage.
PCT/JP2022/023686 2021-06-18 2022-06-13 Procédé de fabrication de matière alimentaire de type graisse animale WO2022264978A1 (fr)

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JP2021101871 2021-06-18
JP2021-101871 2021-06-18

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Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4810244A (fr) * 1971-06-29 1973-02-08
JP2008278833A (ja) * 2007-05-14 2008-11-20 Adeka Corp 油脂組成物及び油脂組成物の使用方法
JP2015216918A (ja) * 2014-05-15 2015-12-07 株式会社キミカ 乳化した固形油脂様組成物及び固形油脂様組成物の製造方法
JP2018533945A (ja) * 2015-10-20 2018-11-22 サベージ リバー インコーポレイテッド 食肉様食品
CN109998044A (zh) * 2019-04-04 2019-07-12 合肥工业大学 一种用于发酵香肠脂肪替代物的水包油型复配凝胶及其制备方法
WO2020089444A1 (fr) * 2018-11-01 2020-05-07 Société des Produits Nestlé S.A. Composition alimentaire non laitière et procédé pour sa préparation
WO2022031172A1 (fr) * 2020-08-07 2022-02-10 Bflike B.V Oléogel
WO2022070913A1 (fr) * 2020-09-29 2022-04-07 不二製油グループ本社株式会社 Procédé de production d'un produit alimentaire de type pâte à base de fruits de mer
JP2022056235A (ja) * 2020-09-29 2022-04-08 日油株式会社 水中油型乳化油脂組成物、植物原料含有代替肉加工食品

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4810244A (fr) * 1971-06-29 1973-02-08
JP2008278833A (ja) * 2007-05-14 2008-11-20 Adeka Corp 油脂組成物及び油脂組成物の使用方法
JP2015216918A (ja) * 2014-05-15 2015-12-07 株式会社キミカ 乳化した固形油脂様組成物及び固形油脂様組成物の製造方法
JP2018533945A (ja) * 2015-10-20 2018-11-22 サベージ リバー インコーポレイテッド 食肉様食品
WO2020089444A1 (fr) * 2018-11-01 2020-05-07 Société des Produits Nestlé S.A. Composition alimentaire non laitière et procédé pour sa préparation
CN109998044A (zh) * 2019-04-04 2019-07-12 合肥工业大学 一种用于发酵香肠脂肪替代物的水包油型复配凝胶及其制备方法
WO2022031172A1 (fr) * 2020-08-07 2022-02-10 Bflike B.V Oléogel
WO2022070913A1 (fr) * 2020-09-29 2022-04-07 不二製油グループ本社株式会社 Procédé de production d'un produit alimentaire de type pâte à base de fruits de mer
JP2022056235A (ja) * 2020-09-29 2022-04-08 日油株式会社 水中油型乳化油脂組成物、植物原料含有代替肉加工食品

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