WO2023021737A1 - 疑似脂肪、疑似脂肪を使用した肉様加工食品 - Google Patents

疑似脂肪、疑似脂肪を使用した肉様加工食品 Download PDF

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Publication number
WO2023021737A1
WO2023021737A1 PCT/JP2022/008110 JP2022008110W WO2023021737A1 WO 2023021737 A1 WO2023021737 A1 WO 2023021737A1 JP 2022008110 W JP2022008110 W JP 2022008110W WO 2023021737 A1 WO2023021737 A1 WO 2023021737A1
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WO
WIPO (PCT)
Prior art keywords
fat
meat
oil
pseudo
content
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Application number
PCT/JP2022/008110
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English (en)
French (fr)
Japanese (ja)
Inventor
秀一 宇野
厚徳 宮崎
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日油株式会社
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Priority to JP2023542191A priority Critical patent/JPWO2023021737A1/ja
Publication of WO2023021737A1 publication Critical patent/WO2023021737A1/ja

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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
    • 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
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • 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

Definitions

  • the present invention relates to a pseudo-fat for meat-like processed foods containing meat substitutes, and further to meat-like processed foods containing the pseudo-fat.
  • liquid oils and fats have a lighter flavor than animal oils and fats, there is also the problem that sufficient oiliness cannot be obtained even when added to meat-like processed foods.
  • fats and oils that are solid at room temperature such as palm oil and coconut oil
  • palm oil and coconut oil are added as large lumps, they are difficult to mix into the dough at low temperatures due to their hard physical properties. workability is extremely poor.
  • oil that is solid at room temperature into small lumps such as granules or chips, it is easy to mix with the dough, but the oil dissolves in a liquid state during the heating process and flows out of the dough. As a result, the oily feeling of the product after heating cannot be obtained.
  • Patent Document 1 describes a method of mixing shredded konnyaku as a method of imparting a juicy feeling to vegetable hamburgers (meat-like processed foods containing meat alternatives). However, this method cannot impart a feeling of oiliness to the konnyaku, and in addition, the konnyaku has a characteristic odor.
  • Patent Document 2 describes a method of adding an emulsion curd using isolated soybean protein and methylcellulose to meat-like processed foods. However, in order to make emulsion curd, it is necessary to homogenize water and isolated soy protein, and then add methyl cellulose and further homogenize. .
  • fat such as backfat
  • backfat is an animal raw material, finely chopped with a chopper or the like.
  • fats have a structure in which fats and oils are incorporated into tissue-like structures such as collagen fibers.
  • lumps of fat remain in the dough after heating, and fats and oils seep into the mouth each time the food is chewed, and the use of animal raw materials makes it possible to obtain a sufficient feeling of fat and oil.
  • the object of the present invention is to provide a pseudo-fat that is excellent in mixability when added to the dough of meat-like processed food and that can impart a strong oily feeling to meat-like processed food containing substitute meat. be.
  • the present inventors have provided a pseudo-fat in which a specific content of edible oil with a specific solid fat content is contained in a textured vegetable protein.
  • the inventors have found that the above problems can be solved, and completed the present invention. That is, the present invention is as follows.
  • a pseudo-fat to be added to a meat-like processed food containing a meat substitute Containing the following component (A) and component (B), including the component (B) in the component (A), A pseudo-fat, characterized in that the content of the component (B) is 10 to 80% by mass.
  • a meat-like processed food comprising the pseudo-fat of [1] or [2] and a meat alternative.
  • the meat-like processed food of the present invention contains the simulated fat and meat alternative of the present invention.
  • Meat-like processed foods use granular or fibrous vegetable protein as substitute meat for part or all of the meat that is the raw material for processed meat foods, and seasonings, spices, polysaccharides, proteins, etc. It is a livestock meat substitute food produced by mixing and having a shape and texture similar to processed meat food.
  • processed meat foods include hamburgers, patties, meatballs, nuggets, meatballs, ham, sausages, salami, frankfurters, American dogs, gyoza dumplings, dumplings, spring rolls, meat buns, xiaolongbao, mince cutlets, meat pies, and ravioli. , lasagna, meat loaf, cabbage rolls, stuffed green peppers, and various other processed foods using livestock meat.
  • the content of the meat substitute in the animal meat equivalent is preferably 30% by mass or more, more preferably 50% by mass or more, and still more preferably 70% by mass or more, Particularly preferably, it is 80% by mass or more.
  • Meat alternatives are plant-based ingredients that can replace livestock meat. For example, they are ingredients that reproduce the taste and texture of meat by using vegetable protein, dietary fiber, etc.
  • Plant raw materials include, for example, defatted soybeans, granular soybean protein, soybean meat, and the like.
  • the soybean meat is a raw material obtained by kneading defatted soybeans from which oil and fat have been removed and granular soybean protein to give a meat-like texture.
  • the fat content in the meat substitute is preferably 5% by mass or less.
  • the pseudo-fat of the present invention is characterized by impregnating a tissue-like vegetable protein with an edible oil.
  • impregnating the textured vegetable protein with an edible oil it is possible to impart a feeling of oil without the oil flowing out of the dough during the heating process when used in a meat-like processed food.
  • the textured vegetable protein as a retainer for edible fats and oils, it is possible to impart a good texture without impairing the meat-like texture of the meat-like processed food.
  • the artificial fat of the present invention contains (A) textured vegetable protein and (B) an edible oil having a solid fat content of 30% or more at 5°C and a solid fat content of 50% or less at 30°C. and the content of the edible oil is 10 to 80% by mass.
  • the content of the tissue-like vegetable protein in the pseudo-fat of the present invention is 20-90% by mass. Within this range, the edible oil can be sufficiently retained in the pseudo-fat.
  • the content of the textured vegetable protein is preferably 30 to 80% by mass, more preferably 35 to 75% by mass, even more preferably 40 to 70% by mass, particularly preferably 45 to 65% by mass. is.
  • the content of edible fats and oils in the pseudo-fat of the present invention is 10-80% by mass. Within this range, by adding the artificial fat to the meat-like processed food, it is possible to give the meat-like processed food a feeling of fat and oil. If the content of the edible oil is less than 10% by mass, it is not possible to obtain a sufficient oily feeling even if the artificial fat is added. If the content of the edible oil is more than 80% by mass, it becomes difficult to retain the edible oil in the structured vegetable protein, and the seeped edible oil solidifies the pseudo-fat, making it difficult to mix it into the dough. Become.
  • the content of the pseudo-fat edible oil is preferably 20 to 70% by mass, more preferably 25 to 65% by mass, still more preferably 30 to 60% by mass, and particularly preferably 35 to 55% by mass. is.
  • the mass ratio of the content of component (B) to the content of component (A) is, for example, 0.2 to 4.
  • the lower limit is preferably 0.25 or more, more preferably 0.35 or more, still more preferably 0.45 or more, and particularly preferably 0.55 or more.
  • the upper limit is 2.5 or less, more preferably 2.0 or less, still more preferably 1.5 or less, and particularly preferably 1.3 or less.
  • the (A) textured vegetable protein included in the present invention is a protein with a textured structure used to hold pseudo-fat edible fats and oils.
  • the tissue-like structure is a porous three-dimensional structure having internal voids, and can retain edible oils and fats in the internal voids.
  • Textured vegetable protein is, for example, granular vegetable protein defined by Japanese Agricultural Standards (meaning granular or flake-shaped vegetable protein that has a meat-like texture).
  • fibrous vegetable protein meaning a vegetable protein that has been formed into a fibrous form and has a meat-like structure
  • gluten such as bread or croutons may be used to form a textured structure.
  • the (A) textured vegetable protein included in the present invention is made from one or more of soybeans, peas, chickpeas, lentils, barley, wheat, and quinoa, and is kneaded with an extruder after adding water. It can be obtained by swelling by heating and pressurizing. In fact, it is convenient and economical to use commercial products. In particular, textured soybean protein and textured pea protein are widely distributed and easy to obtain. Commercial products of textured soy protein include New Fujinic 20Y, New Fujinic 22N, New Fujinic 40, New Fujinic 41SH, New Fujinic 10, New Fujinic 15R, and New Fujinic 50 from Fuji Oil Co., Ltd.
  • New Soymy S10 New Soimie S11, New Soimie S21F, New Soimie K20, New Soimie K30, Miracle Meat SA of DAIZ Co., Ltd., Miracle Meat SA-6, Miracle Meat SA-12, Miracle Meat HA, Danisco Japan Co., Ltd. RESPONSE4400, SUPROMAX5050, Daiichi Co., Ltd.
  • GS52-2-6 GS52-2-10, Fibertex2265 of Kasei.
  • Commercial products of textured pea protein include NUTRALYS from Rocket Japan Co., Ltd., and the like.
  • the water content of (A) the textured vegetable protein included in the present invention is not particularly limited, but is, for example, 15% by mass or less. If it is 15% by mass or less, it is easy to incorporate the edible oil into the textured vegetable protein.
  • the water content of the textured vegetable protein is preferably 12% by mass or less, more preferably 10% by mass or less.
  • the size of the (A) textured plant protein included in the present invention is not particularly limited, but for example, the long side is 1 mm to 50 mm. If the length of the long side of the textured vegetable protein falls within this range, the texture of the meat-like processed food can easily be obtained.
  • the pseudo-fat is dispersed in a predetermined size in the dough of the meat-like processed food, so that a feeling of fat and oil can be obtained at the time of eating.
  • pseudo-fat of an appropriate size is dispersed in the meat-like processed food, so that the meat-like processed food has a natural meat-like texture.
  • the long side of the textured plant protein is preferably 2 mm to 40 mm, more preferably 3 mm to 35 mm, particularly preferably 4 mm to 30 mm.
  • the long side of the textured plant protein was measured by spreading the well-mixed textured plant protein on a table, photographing it, and analyzing the image of 10 grains of textured plant protein selected at random. Measure the largest side.
  • the long side of the textured plant protein is the average value of the longest sides of 10 grains.
  • Edible oils and fats used in the present invention are used to impart the oily feel of pseudo-fat.
  • Oil and fat raw materials used for the edible oil and fat of the present invention include, for example, rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice oil, corn oil, safflower oil, olive oil, sesame oil, evening primrose oil, camellia oil, and palm oil, Shea oil, monkey fat, iripe fat, Borneo taro fat, cocoa butter, coconut oil, palm kernel oil and other vegetable fats and oils, lard, beef fat, fractionated animal fats and oils such as fish oil, medium-chain fats, and Depending on the raw material, it can be used after being subjected to treatments such as curing, fractionation, and transesterification.
  • these fats and oils raw materials can each be used individually or in combination of 2 or more types.
  • the oil-and-fat raw materials to be used are preferably vegetable oils and fats, more preferably palm oil, coconut oil, and palm kernel oil, and hardened oils, fractionated oils, and transesterified oils using these oils.
  • the edible fat used in the pseudo-fat of the present invention can contain extremely hydrogenated oil in the edible fat.
  • the extremely hydrogenated oil is an edible oil that has been hydrogenated to saturate the double bond sites in the fatty acids that make up the edible oil and fat, and then refined to be suitable for food.
  • the iodine value of the oil (measured according to the standard fat analysis test method "2.4.5.3-92 iodine value") is 5 g/100 g or less, preferably 1 g/100 g or less.
  • the edible oil preferably contains 0.1 to 5.0% by mass of extremely hydrogenated oil.
  • the content of the extremely hydrogenated oil is 0.1% by mass or more, the effect of suppressing solidification of pseudo-fat is enhanced, and when it is 5.0% by mass or less, the melt-in-the-mouth texture during eating is improved.
  • the content of the extremely hardened oil is more preferably 0.2 to 4.0% by mass, still more preferably 0.3 to 3.0% by mass.
  • the edible oil used in the pseudo-fat of the present invention preferably does not contain liquid oil at 10°C (hereinafter referred to as "liquid oil”).
  • liquid oil The content of liquid oil in the edible oil is preferably 30% by mass or less, more preferably 20% by mass or less, still more preferably 10% by mass or less, and particularly preferably 5% by mass or less.
  • the solid fat content at 5°C of (B) edible fat in the pseudo-fat of the present invention is 30% or more. If the solid fat content at 5°C is 30% or more, it is possible to obtain an appropriate feeling of fat when eating. Preferably, the solid fat content is 35% or more, more preferably 40% or more. If the solid fat content at 5°C is less than 30%, the edible oil will flow out from the artificial fat when mixed with the meat-like processed food, and a sufficient oily feeling cannot be obtained when eating.
  • the solid fat content at 30°C of (B) edible fat in the pseudo-fat of the present invention is 50% or less. If the solid fat content at 30° C. is 50% or less, it is possible to obtain an appropriate feeling of fat without feeling poor melt-in-the-mouth feeling or rough feeling due to fat when eating.
  • the solid fat content is preferably 40% or less, more preferably 30% or less, still more preferably 20% or less, and particularly preferably 15% or less. If the solid fat content at 30° C. is more than 50%, it is not preferable because the melt-in-your-mouth feeling is poor and the texture is rough due to oil.
  • the solid fat content is a measurement of the amount of solid fat in the fat, and is based on the standard fat analysis test method "2.2.9-2013 solid fat content (NMR method)". measured by As a measuring device, "SFC-2000R” (manufactured by Astec Co., Ltd.) was used.
  • the method for producing a pseudo-fat according to the present invention is not particularly limited as long as the tissue-like vegetable protein is made to contain fats and oils.
  • an edible oil dissolved by heat treatment or the like is added to a textured vegetable protein, mixed, and then cooled to obtain a pseudo-fat. After cooling, treatment such as crushing or classification may be performed as necessary.
  • the device used for producing the simulated fat of the present invention may be any device that has stirring power. Further, it is more preferable that the agitating vessel has a jacket and has a cooling function by circulating a coolant such as water or gas in the jacket.
  • a coolant such as water or gas in the jacket.
  • various ingredients such as emulsifiers, coloring agents, salt, amino acids, sugars, yeast extract powder, cellulose, dietary fiber, spices, dried vegetables, extracts, etc. are added to adjust physical properties and flavor. may be used in combination to the extent that the effect of is not impaired.
  • the pseudo-fat of the present invention has good dispersibility in the dough of the meat-like processed food, and can impart a feeling of fat to the meat-like processed food.
  • the content of pseudo-fat in the meat-like processed food of the present invention is preferably 1 to 50% by mass, more preferably 3 to 45% by mass, and still more preferably 5 to 40% by mass.
  • Example 1 A pseudo-fat was produced with the composition (% by mass) shown in Table 1 by the following method.
  • 600 g of New Fujinic 41SH as textured vegetable protein and 400 g of palm oil heated to 70° C. (solid fat content: 5° C.: 51%, 30° C.: 5%) as edible oil are weighed.
  • the textured vegetable protein is placed in a container of a high-speed stirrer (VG-05: manufactured by Powrex Co., Ltd.) having a cooling function, and edible oil is added while stirring at 200 rpm for the main shaft and 500 rpm for the sub shaft.
  • water at 15°C was circulated through the jacket of the stirring vessel, and the mixture was stirred for 5 minutes so that the product temperature was 30°C or less to obtain pseudo-fat.
  • Examples 2 to 7, Comparative Examples 1 to 4 In Examples 2 to 7 and Comparative Examples 1 to 4, pseudo-fat was produced according to Example 1 with the formulations shown in Tables 1 and 2.
  • Emulsion cards were produced with the formulations shown in Table 4 by the following method. Methylcellulose was added to the rapeseed oil and stirred to disperse the methylcellulose in the oil. Water and methyl cellulose dispersion oil were stirred at high speed for 5 minutes with a cutter mixer to produce an emulsion card for kneading hamburger-like food.
  • the simulated fats of Examples 1 to 7 could be mixed into the dough in a short period of time and had good workability.
  • the hamburger-like foods using the pseudo-fat of Examples 1 to 7 were able to improve the feeling of fat and oil, and had good baking yield and melting in the mouth.
  • Comparative Example 1 since the content of edible oil in the pseudo-fat was less than 10% by mass, the hamburger-like food had an insufficient oily feel.
  • Comparative Example 2 since the content of the edible fat in the pseudo-fat exceeded 80% by mass, the pseudo-fat formed large agglomerates, and the mixing time was long.
  • the amount of oil and fat present outside the textured vegetable protein increased, the oil and fat flowed out during baking, resulting in a lower baking yield.
  • Comparative Example 6 since an oil-in-water emulsion was used, the water content increased and the moldability decreased. In addition, since the oil-in-water emulsion cannot retain fats and oils, the fats and oils flow out when the dough and the pseudo-fat are mixed, and the oily feeling of hamburger-like foods cannot be obtained sufficiently. In Comparative Example 7, since an emulsion card was used, the mixability was poor. In addition, since fats and oils do not flow out from the emulsion curd at the time of eating, the feeling of fats and oils of hamburger-like food cannot be sufficiently obtained.
  • Comparing Example 1 and Example 2 it can be seen that the addition of the extremely hardened oil to the component (B) shortens the mixing time and improves workability. Comparing Example 1 and Example 3, when the solid fat content at 5 ° C. is high, the moldability is improved, and furthermore, the effect that the hamburger-like food has a sufficient oily feeling when eaten is recognized. rice field. Comparing Example 1 and Example 4, it was confirmed that when the content of edible oil was high, the oiliness of the hamburger-like food when eaten was particularly excellent. Comparing Example 1 and Example 5, it was confirmed that when the textured vegetable protein had high oil absorption, the mixability was excellent.
  • Example 1 and Example 6 when the content of the edible oil and fat was low, it was sufficiently retained in the textured vegetable protein, so the effect of improving the baking yield was recognized. Comparing Example 1 and Example 7, when the solid fat content at 30° C. was low, the effect that the melting in the mouth was particularly excellent was recognized.

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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)
  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)
PCT/JP2022/008110 2021-08-20 2022-02-28 疑似脂肪、疑似脂肪を使用した肉様加工食品 WO2023021737A1 (ja)

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US18/509,633 Continuation US12198393B2 (en) 2020-02-27 2023-11-15 Imaging system, imaging method, and computer readable medium

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2003018964A (ja) * 2001-07-06 2003-01-21 Fuji Oil Co Ltd 含脂組織状膨化食品素材の製造方法
WO2020004058A1 (ja) * 2018-06-27 2020-01-02 株式会社Ｊ－オイルミルズ 加工食品用油脂組成物及びそれを含有する混合種、成形物、並びに加工食品の製造方法
WO2020071310A1 (ja) * 2018-10-01 2020-04-09 不二製油グループ本社株式会社 膨化蛋白素材の製造法
WO2021153784A1 (ja) * 2020-01-31 2021-08-05 味の素株式会社 食肉又は食肉様加工食品の製造方法
WO2021251387A1 (ja) * 2020-06-09 2021-12-16 Ｓｐｉｂｅｒ株式会社 肉様食品組成物

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2003018964A (ja) * 2001-07-06 2003-01-21 Fuji Oil Co Ltd 含脂組織状膨化食品素材の製造方法
WO2020004058A1 (ja) * 2018-06-27 2020-01-02 株式会社Ｊ－オイルミルズ 加工食品用油脂組成物及びそれを含有する混合種、成形物、並びに加工食品の製造方法
WO2020071310A1 (ja) * 2018-10-01 2020-04-09 不二製油グループ本社株式会社 膨化蛋白素材の製造法
WO2021153784A1 (ja) * 2020-01-31 2021-08-05 味の素株式会社 食肉又は食肉様加工食品の製造方法
WO2021251387A1 (ja) * 2020-06-09 2021-12-16 Ｓｐｉｂｅｒ株式会社 肉様食品組成物

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