WO2023068367A1 - 大豆製肉様食材の製造方法 - Google Patents

大豆製肉様食材の製造方法 Download PDF

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Publication number
WO2023068367A1
WO2023068367A1 PCT/JP2022/039375 JP2022039375W WO2023068367A1 WO 2023068367 A1 WO2023068367 A1 WO 2023068367A1 JP 2022039375 W JP2022039375 W JP 2022039375W WO 2023068367 A1 WO2023068367 A1 WO 2023068367A1
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Prior art keywords
soybean
meat
lactic acid
food material
solution
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English (en)
French (fr)
Japanese (ja)
Inventor
光淳 角田
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Yamato Material Co Ltd
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Yamato Material Co Ltd
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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
    • 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
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/24—Working-up of proteins for foodstuffs by texturising using freezing
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu
    • 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

Definitions

  • the present invention relates to a method for producing a soy meat-like food material.
  • Kori-dofu has been produced as a cheap alternative to natural meat made from animal protein.
  • This meat-like food material which is mainly composed of vegetable protein, is low in calories, and can be safely provided to people with lifestyle-related diseases and dietary restrictions regarding animal protein, and is in high demand.
  • highly refined soybeans are often used as a raw material for meat-like foodstuffs mainly composed of vegetable protein, and production methods using extruders (heating and pressure extruders) are often adopted. .
  • Patent Document 1 discloses a method for producing a meat-like food material that enhances the flavor of the product, forms a dense and directional structure, and has an excellent texture using an extruder.
  • a large amount of water is added to a protein food material mainly composed of oil seed protein such as soybean and wheat gluten, and the water content is high.
  • the protein food raw material is kneaded under heat and pressure in an extruder having a twin screw, the temperature at which the water containing the protein food raw material is not flushed at the nozzle provided at the tip of the extruder. It is extruded from the mouthpiece in a state in which it is cooled to a temperature and is not substantially expanded (see the claims of Patent Document 1).
  • Patent Document 2 discloses a method for producing a meat-like food that has a good flavor, is white in color, is dense, has directionality, and is rich in chewability using an extruder. Specifically, in the method for producing a meat-like food disclosed in Patent Document 2, a soybean protein raw material, calcium, and water are heated in an extruder, reacted under pressure, and extruded through a die (claimed in Patent Document 2). (See Section 1). In the invention disclosed in Patent Document 2, by including calcium in the soybean protein raw material, the soybean protein raw material reacts with calcium and solidifies, suppressing swelling that occurs when the soybean protein raw material is extruded from a die. It is said that orientation is generated in the meat-like food obtained (see paragraph 0007 of Patent Document 2).
  • Step A An aqueous soybean flour solution containing 10 to 25 parts by mass of soybean flour and a coagulant with respect to 100 parts by mass of water is gelled in a container to form an aqueous soybean flour gel.
  • Step B The soybean flour aqueous solution gel accommodated in the container is cooled in one direction in the vertical direction to grow ice crystals in the soybean flour aqueous solution gel to dehydrate and concentrate the soybean flour aqueous solution gel.
  • a high-concentration soybean flour aqueous solution gel is obtained.
  • Step C The high-concentration soybean powder aqueous solution gel is freeze-fixed to produce a fibrous soybean protein material.
  • Step D The soybean flour aqueous solution gel is thawed to separate and obtain the fibrous soybean protein material.
  • a coagulant such as glucono- ⁇ -lactone or calcium sulfate, etc.
  • glucono- ⁇ -lactone is produced by making full use of chemical reactions (so-called chemosynthetic additives).
  • chemosynthetic additives As for calcium sulfate, most of the products currently on the market are those produced by making full use of chemical reactions (chemically synthesized additives).
  • chemically synthesized additives have the risk of harming the human body depending on the by-products of the synthesis process and the concentrations used.
  • the present invention has been made in view of the above-mentioned problems of the prior art, and an object of the present invention is to provide a soybean meat-like food at a low cost that does not contain chemically synthesized additives and has a texture similar to that of natural meat. And to provide a method for producing a soybean meat-like food material that can be stably obtained.
  • the present inventor has achieved the above-mentioned problems by adopting the method for producing a soybean meat-like food material described below.
  • the gelled soybean flour-containing solution is cooled in one direction, and the fibrous meat-like tissue generated when frozen and fixed is separated and obtained, and the soybean is obtained.
  • a method for producing a meat-like food material wherein the gelled soy flour-containing solution is 8 to 25 parts by mass of soybeans per 100 parts by mass of water heated to a temperature at which sterilization and enzyme deactivation are possible.
  • the heat-treated solution is subjected to lactic acid fermentation until the pH reaches 4.5 to 5.5 after adding the inoculum.
  • the heat-treated solution after adding the inoculum, is subjected to lactic acid fermentation until the pH reaches 5.0 to 5.5 to reduce the sourness.
  • the lactic acid bacteria culture solution preferably contains Lactobacillus plantarum as the lactic acid bacteria.
  • Step 1 It is immersed in water at 20° C. to 30° C. for 1 to 3 hours to dissolve the sour component in the water, and then dehydrated.
  • Step 2 Immersed in an aqueous solution of sodium bicarbonate at 20°C to 30°C adjusted to a concentration of 0.1 to 0.5% by mass for 1 to 3 hours until the pH reaches 5.0 to 5.5. After neutralizing the sour component with sodium aqueous solution, it is dehydrated.
  • a soybean meat-like food material having a texture very close to that of natural meat can be obtained at a low cost without adding food additives such as the chemically synthesized additives described above. can be stably obtained. It is also possible to provide a soybean meat-like food material with improved storage stability. Therefore, the soybean meat-like food material produced by the method for producing a soybean meat-like food material according to the present invention has a high commercial value while achieving a reduction in price.
  • Fig. 2 is a flow chart showing the configuration of the method for producing a soybean meat-like food material according to this embodiment.
  • 1 is a schematic cross-sectional view of a container used in the method for producing a soybean meat-like food material in this embodiment.
  • FIG. 1 is a schematic cross-sectional view of a container used in the method for producing a soybean meat-like food material in this embodiment.
  • the gelled soybean flour-containing solution is cooled in one direction, and the fibrous meat-like tissue generated when frozen and fixed is separated and obtained, and the soybean is obtained. It manufactures meat-like foodstuffs.
  • the term "gel” as used in the present invention refers to a state in which a colloidal solution has lost fluidity and solidified into a jelly-like state. In the method for producing a soybean meat-like food material according to the present invention, it is necessary to go through the steps S10 and S20 shown in FIG. 1 in order to obtain the gelled soybean flour-containing solution.
  • “sterilization and enzyme deactivation are performed by adding 8 to 25 parts by mass of soybean flour in a dispersed and dissolved state to 100 parts by mass of water heated to a temperature at which sterilization and enzyme deactivation are possible.
  • a step of generating a heat-treated solution that has been heated (hereinafter also referred to as a “heat-treated solution generating step”)”; , a step of lactic acid fermentation by culturing (hereinafter also referred to as a “heat-treated solution lactic acid fermentation step”)” to obtain a gelled soy flour-containing solution (hereinafter also referred to as a “soy flour-containing solution gel”).
  • steps S10 and S20 for obtaining a gelled soybean powder-containing solution, which are important in the method for producing a soybean meat-like food material according to the present invention, will be described below.
  • ⁇ About heat treatment solution generation step (step S10)> 8 to 25 parts by mass of soybean flour is dispersed and dissolved in 100 parts by mass of water heated to a temperature at which sterilization and enzyme deactivation are possible, thereby generating a heat treatment solution.
  • the heat-treated solution produced is heat-treated to sterilize various bacteria, so that deterioration of the storage stability of the soybean meat-like food material due to the propagation of various bacteria can be suppressed.
  • the enzyme since the enzyme has been deactivated by heat treatment, the grassy smell and bitterness derived from soybeans can be reduced, and the soybean meat-like food material can be made closer to natural meat.
  • the heating temperature and holding time during the heat treatment for sterilizing the soybean flour-containing solution and deactivating the enzyme can be appropriately determined in consideration of the amount of the soybean flour-containing solution, the soybean flour concentration in the solution, and the like.
  • the temperature of the water can be set so that the temperature of the soy flour-containing solution is 60° C. to 100° C., and the holding time can be set to 1 minute to 60 minutes.
  • this step by setting the content of soybean flour to 8 to 25 parts by mass with respect to 100 parts by mass of water, it is possible to generate a dense and highly directional fibrous meat-like tissue in the subsequent step, which is natural. It is possible to obtain a soybean meat-like food material having a meat-like texture.
  • the content of soybean flour with respect to 100 parts by mass of water is less than 8 parts by mass, it becomes difficult to produce a sufficiently strong fibrous meat-like tissue in the post-process. As a result, it becomes impossible to obtain a soybean meat-like food material having a texture similar to that of natural meat.
  • soybean flour-containing solution when the content of soybean flour exceeds 25 parts by mass with respect to 100 parts by mass of water, it becomes difficult to obtain a homogeneously dispersed and dissolved soybean flour-containing solution.
  • soybean flour-containing solution gelled in the post-process when the soybean flour-containing solution gelled in the post-process is cooled in one direction, it becomes difficult to generate ice crystals with a certain directionality, and the soybean protein gel cannot be fixed by freezing. Since it becomes weak, it becomes impossible to obtain a soybean meat-like food material with a texture similar to that of natural meat.
  • the water used in this step is not particularly limited, and tap water, ground water, distilled water, or the like can be heated.
  • the soybean flour used in this step is not limited to the type of soybeans or processing conditions. , heated soybean flour obtained by grinding soybeans after heating, and the like can be used.
  • the means for sufficiently dispersing and dissolving the added soybean flour in water there are no particular limitations on the means for sufficiently dispersing and dissolving the added soybean flour in water.
  • a means for dispersing and dissolving the added soybean powder in water means such as pressurization, heating, and stirring can be appropriately employed.
  • the temperature of the soybean flour-containing solution is heated to 80 ° C. to 100 ° C., and this soy flour-containing solution is stirred for 1 minute to 5 minutes.
  • the powder can be homogeneously dispersed and dissolved in water.
  • step S20 ⁇ Regarding heat-treated solution lactic acid fermentation step (step S20)>
  • 1 to 20 parts by mass of a lactic acid bacteria culture solution is added as an inoculum to 100 parts by mass of the heat-treated solution obtained in the above-described heat-treated solution producing step, and this is cultured for lactic acid fermentation.
  • This lactic acid bacteria culture solution is involved in fermentation, and the used one is treated as a fermented food, so it does not correspond to the above-mentioned food additive.
  • lactic acid bacteria which are safe food microorganisms, are used for gelling the heat-treated solution, and chemically synthesized additives are not required.
  • the manufacturing process can be simplified, and it is possible to obtain a soybean meat-like food material at a low cost and stably. becomes.
  • the lactic acid bacteria culture solution one obtained by transferring an isolated cultured lactic acid bacteria strain to a liquid medium and cultured, or a drip removed from the fibrous meat-like tissue in a post-process can be used.
  • the pH of the heat-treated solution can be gradually lowered over 2 to 15 hours.
  • the amount of lactic acid bacteria culture solution added to 100 parts by mass of the heat-treated solution is 1 to 20 parts by mass, so that the soy flour-containing solution gelled in the subsequent step is oriented in one direction.
  • ice crystals can be grown in a uniform layer, making it possible to obtain a soybean meat-like food material with a texture and appearance similar to natural meat (for example, meat lump-like texture). becomes.
  • the pH can be set to around 6.0, and the pH can be adjusted to about 6.0 by lactic acid fermentation.
  • the amount of the lactic acid bacteria culture solution added to 100 parts by mass of the heat-treated solution is less than 1 part by mass, the pH of the heat-treated solution may not be sufficiently lowered by lactic acid fermentation. Gelation may be insufficient, and when the gelled soybean flour-containing solution is cooled in the post-process, there is a risk that the water retention capacity of the gel structure of soybean protein cannot be reduced. As a result, it becomes difficult to condense and fix the soy protein gel, and it is not possible to stably obtain a soy meat-like food material with texture and appearance similar to natural meat.
  • the reason will be described later, the growth of various bacteria cannot be sufficiently suppressed, and there is a risk of deterioration in the storage stability of the soybean meat-like food material.
  • the amount of lactic acid bacteria culture solution added to 100 parts by mass of the heat-treated solution exceeds 20 parts by mass, the pH of the heat-treated solution cannot be gradually lowered by lactic acid fermentation, and the heat-treated solution is dense and Since it is difficult to gel uniformly, it is not possible to obtain a soybean meat-like food material with texture and appearance similar to natural meat.
  • the heat-treated solution to which the lactic acid bacteria culture solution is added is preferably gelled by lactic acid fermentation until the pH reaches 4.5 to 5.5.
  • the temperature for culturing the heat-treated solution to which the lactic acid bacteria culture medium is added is preferably around 25° C. to 43° C. in order to efficiently grow the lactic acid bacteria and to gently lower the pH.
  • the pH of the heat-treated solution to which the lactic acid bacteria culture solution is added is less than 4.5, the lactic acid fermentation becomes excessive, so that the soybean meat-like food material obtained has a pronounced sour taste, and the flavor is impaired. become unsuitable.
  • the pH of the heat treatment solution to which the lactic acid bacteria culture solution is added exceeds 5.5, the fibrous meat-like tissue produced in the subsequent process cannot be made dense and excellent in directionality, and natural meat cannot be obtained. It becomes difficult to obtain a soybean meat-like food material with a texture similar to that of soybean meat.
  • the solution is slowly frozen as the next step.
  • this step it is preferable to reduce the sourness of the heat-treated solution to which the lactic acid bacteria culture solution has been added by subjecting it to lactic acid fermentation until the pH reaches 5.0 to 5.5, thereby gelling it.
  • the lactic acid fermentation proceeds gradually in the next step as well, although the speed is extremely slow.
  • the method for producing a soybean meat-like food material according to the present invention uses lactic acid bacteria when gelling the soybean powder-containing solution.
  • the lactic acid bacteria referred to here is a general term for microorganisms (bacteria) that consume carbohydrates and sugars and produce a substance called "lactic acid". Therefore, lactic acid bacteria themselves do not harm the human body even if they are ingested in large amounts.
  • the obtained soybean meat-like food material contains live lactic acid bacteria.
  • the lactic acid produced by live lactic acid bacteria prevents the proliferation of indigenous bacteria, and has the effect of suppressing spoilage of obtained soybean meat-like ingredients.
  • the method for producing a soybean meat-like food material according to the present invention it is possible to improve the preservability compared to the conventional method, although the food does not contain chemically synthesized additives.
  • By improving the storage stability of soybean meat-like ingredients it is possible to suppress the occurrence of "food loss” due to disposal and reduce the selling price.
  • the soybean meat-like food material obtained by this production method maintains its storage stability due to the lactic acid produced from the lactic acid bacteria.
  • the lactic acid bacteria contained in the soybean meat-like food material has excellent effects such as intestinal regulation, cholesterol reduction, and immunity improvement, soybean meat-like ingredients obtained by this production method Foodstuffs have high commercial value.
  • the lactic acid bacteria used in this process may be those whose safety has been confirmed, and both plant-derived and animal-derived lactic acid bacteria can be used.
  • plant lactic acid bacteria Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus buchneri, Leuconostoc mesenteroides, etc. can be used.
  • this plant-based lactic acid bacterium is employed in this process, it is possible to provide the soybean meat-like food material according to the present application as a vegan food or a halal-certified food, which is preferable.
  • an animal lactic acid bacterium Lactococcus lactis subsp.
  • lactis Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus gassri, Lactobacillus casei, Lactobacillus acidophilus and the like can be used.
  • the lactic acid bacteria used in the present invention have high proliferation and lactic acid production in order to obtain a soybean meat-like food material with a texture and appearance similar to natural meat, and the soybean meat according to the present application.
  • Lactobacillus plantarum which is a vegetable lactic acid bacterium, because it is possible to provide similar ingredients as vegan food or Halal certified food.
  • a soybean meat-like food material is obtained by producing a soy flour-containing solution gel and then performing steps S30, S40, and S50 shown in FIG. can be done.
  • the soybean flour-containing solution gel obtained by gelling the heat-treated solution described above is stored in a container and cooled in one vertical direction, and ice is added to the soybean flour-containing solution gel.
  • a step of growing crystals and dehydrating and concentrating the soybean flour-containing solution gel to produce a soybean flour-containing solution condensed gel with an increased component concentration (hereinafter also referred to as a “soybean flour-containing solution condensed gel producing step”).
  • a step of completely freezing and fixing the condensed gel of the soybean flour-containing solution to generate a fibrous meat-like tissue in the condensed gel of the soybean flour-containing solution (hereinafter also referred to as a "fibrous meat-like tissue generating step”).
  • a soybean meat-like food material can be obtained.
  • steps S30, S40, S50 after gelling the soy flour-containing solution are also described below.
  • step S30 the soybean flour-containing solution gel obtained in the above heat-treated solution lactic acid fermentation step is cooled in one vertical direction while being placed in a container to form ice crystals in the soybean flour-containing solution gel.
  • a soybean flour-containing solution condensed gel with an increased component concentration is produced by dehydrating and condensing the soybean flour-containing solution gel through growth.
  • this step when the soybean flour-containing solution gel housed in the container is cooled in one vertical direction, by gently cooling the soybean flour-containing solution gel, crystal nuclei are formed on the cooling surface in the container. is generated, and ice crystals grow linearly in one vertical direction from these crystal nuclei. Then, as the ice crystals grow in a columnar or planar layer, the soybean flour-containing solution gel is gradually dehydrated and condensed between the adjacent layered ice crystals to form a soybean flour-containing solution condensed gel. becomes.
  • ice Ice crystals grow unidirectionally and two-dimensionally from the acicular crystal nuclei.
  • the shape of the grown ice crystals remains as a trace, forming a fibrous gel. Therefore, in this step, the temperature of the soybean flour-containing solution gel is gradually lowered in the maximum ice crystal formation zone to promote the growth of ice crystals, and the components are gradually concentrated by dehydration to obtain a soybean flour-containing solution condensed gel.
  • This step is a step of organizing the soybean flour-containing solution gel and condensing it into a fibrous form in order to form the fibrous meat-like tissue obtained in the subsequent step.
  • the above-mentioned soy flour-containing solution gel it is preferable to cool the above-mentioned soy flour-containing solution gel at -1°C to -5°C over 60 to 240 minutes to grow ice crystals in layers.
  • the conditions for cooling the soybean flour-containing solution gel are ⁇ 1° C. to ⁇ 5° C. for less than 60 minutes, ice crystals formed on the cooling surface in the container move ice crystals vertically from the container. It is difficult to grow the soybean flour-containing solution condensed gel stably in a layer form in a post-process because the soybean flour-containing solution condensed gel cannot be sufficiently grown linearly.
  • the conditions for cooling the soybean flour-containing solution gel are -1° C. to -5° C. for more than 240 minutes, ice crystals tend to grow large, and a coarse soy flour-containing solution condensed gel is generated in the subsequent steps. At the same time, it is likely to cause a temporal decrease in manufacturing efficiency.
  • this step it is preferable to grow ice crystals in layers by setting the growth rate of ice crystals in the solution gel containing soybean flour to 0.2 cm/hr to 1.0 cm/hr.
  • the ice crystal growth rate of the soybean flour-containing solution gel is less than 0.2 cm/hr, the ice crystals tend to become excessively large, resulting in the formation of a coarse soybean flour-containing solution condensed gel and a decrease in production efficiency.
  • easy to invite although it depends on the concentration, if the growth rate of ice crystals in the soybean flour-containing solution gel exceeds 1.0 cm/hr, the ice crystals will not develop sufficiently, and the soybean flour-containing solution condensed gel will turn into a fine condensed structure. Prone. Furthermore, the ice crystals are small and the condensed gel containing soybean flour is insufficiently organized, so that it tends to become an immature fibrous meat-like tissue that freezes and solidifies in a thin, soft state.
  • step S40 the soybean flour-containing solution condensed gel obtained in the above-described soybean flour-containing solution condensed gel producing step is completely frozen and fixed to produce a fibrous meat-like tissue in the soybean flour-containing solution condensed gel.
  • the protein disulfide intramolecular bonds of the soybean flour-containing solution condensed gel re-associate into intermolecular crosslinks, forming columns or ice crystals along the ice crystals formed in layers.
  • the gel tissue is condensed and fixed in the form of flakes.
  • the fermentation-produced lactic acid described above irreversibly produces a fibrous meat-like tissue in the condensed gel of the soybean flour-containing solution.
  • the soy flour-containing solution condensed gel it is preferable to completely freeze and fix the soy flour-containing solution condensed gel at -10°C to -30°C.
  • the soybean flour-containing solution condensed gel is frozen at a temperature higher than ⁇ 10° C., it will be difficult to completely freeze the soybean flour-containing solution condensed gel. Cheap.
  • the soybean flour-containing solution condensed gel is frozen at a temperature lower than -30°C, the effect is saturated, which is not efficient. In order to obtain the above effects, it is more preferable that the freezing temperature of the soybean flour-containing solution condensed gel is -15°C to -30°C.
  • the soybean flour-containing solution condensed gel generation step and the fibrous meat-like tissue generation step of the present invention have been described above.
  • the container has a cylindrical shape with a circular, polygonal, or elliptical cross-section, and that the vertical surface inside the container is horizontal.
  • FIG. 2 is a schematic cross-sectional view of a container used in the method for producing a soybean meat-like food material in this embodiment, and cross-sectional views along AA are shown in FIGS. 2(a), 2(b), and 2(c). show.
  • the container 1 of the present invention is a cylindrical body, and the longitudinal direction is arranged in the vertical direction, so that the ice crystals of the soybean flour-containing solution gel 10 contained in the container 1 are oriented in a certain direction. can be generated with nature.
  • the container of the present invention has a circular cross section (see FIG. 2(a)), a polygonal shape (see FIG. 2(b)), or an oval shape (see FIG. 2(c)). can be done.
  • the container 1 is preferably made of a material that is resistant to freezing.
  • a resin material such as hard plastic or a metal material such as stainless steel or aluminum alloy can be suitably used.
  • the cooling means for cooling the soybean flour-containing solution gel is not particularly limited as long as the soybean flour-containing solution gel can be completely frozen.
  • step S50 ⁇ Regarding the step of removing fibrous meat-like tissue drip (step S50)>
  • the soybean powder-containing solution condensed gel completely frozen in the fibrous meat-like tissue producing step is thawed, and drips contained in the obtained fibrous meat-like tissue are removed.
  • the means for thawing the soybean powder-containing solution condensed gel completely frozen in this step is not particularly limited, and conventionally known methods can be appropriately used.
  • means for removing the drip contained in the fibrous meat-like tissue in this step is not particularly limited, and conventionally known methods such as centrifugal dehydration and pressurized dehydration can be appropriately used.
  • the fibrous meat-like tissue By sufficiently removing the drips contained in the fibrous meat-like tissue, the fibrous meat-like tissue can be made denser and firmer, making it possible to bring the texture closer to that of steak. When the drip contained in the fibrous meat-like tissue is removed, the fibrous meat-like tissue can be effectively split vertically by compressing and dehydrating the water from the side surface in the fiber direction.
  • the fibrous meat-like tissue taken out in this process can be handled as it is as a soybean meat-like food material.
  • the fibrous meat-like tissue obtained through all the steps prior to this step contains lactic acid bacteria and suppresses the progress of dehydration denaturation even when re-frozen, so that the storage stability is improved.
  • the quality is slightly deteriorated due to the destruction of the structure during freezing and thawing. It is also possible to significantly extend the shelf life by freezing.
  • step 1 the fibrous meat-like tissue (soybean meat-like food material) becomes excessively sour due to excessive lactic acid fermentation in the production process.
  • step 2 the tissue is immersed in water at room temperature of 20°C to 30°C for 1 to 3 hours to elute lactic acid, which is a sour component contained in the fibrous meat-like tissue, into the water.
  • the sour taste is moderated by appropriately dehydrating by conventionally known methods such as centrifugal dehydration and pressurized dehydration.
  • step 2 it is immersed for 1 to 3 hours in a sodium bicarbonate aqueous solution adjusted to a concentration of 0.1 to 0.5% by mass at a temperature of 20 to 30° C., which is around room temperature, to adjust the pH to 5.5.
  • a sodium bicarbonate aqueous solution adjusted to a concentration of 0.1 to 0.5% by mass at a temperature of 20 to 30° C., which is around room temperature, to adjust the pH to 5.5.
  • lactic acid which is a sour component contained in the fibrous meat-like tissue
  • a conventionally known method such as centrifugal dehydration or pressurized dehydration is used as appropriate. By dehydrating, the sourness is alleviated.
  • the fibrous meat-like tissue obtained in the subsequent steps is made elastic by performing the above-described "heat treatment solution generation step” and "heat treatment solution lactic acid fermentation step". It is possible to obtain a soybean-made meat-like food material having a densely organized structure with elasticity and enhanced texture to a level very close to that of natural meat. Furthermore, by going through these steps, food additives are not required, and a soybean meat-like food material that is safe to the human body and has improved preservability can be stably obtained at a low cost.
  • soybean meat-like food material according to the present invention can finely change the texture by appropriately changing the conditions of the method for producing the soybean meat-like food material described above. It can also be suitably used as a substitute for minced meat, which is a raw material for hamburgers, sausages, and the like.
  • Example 1 the soybean flour-containing solution gel gelled by lactic acid fermentation was cooled in one direction, and the fibrous meat-like tissue generated when frozen and fixed was separated and obtained to obtain a soybean meat-like tissue. Made food. Then, the texture, flavor, and appearance of the soybean meat-like food material thus produced were evaluated.
  • Example 1 a soybean meat-like food material was produced in the same order of steps (the order of steps shown in the flowchart of FIG. 1) as in one embodiment of the method for producing a soybean meat-like food material according to the present invention.
  • a heat-treated solution producing process step S10
  • a heat-treated solution lactic acid fermentation process step S20
  • step S10 12 parts by mass of soybean flour is dispersed and dissolved in 100 parts by mass of warm water heated to 80 ° C. or higher, and held at 80 ° C. for 5 minutes.
  • a heat-treated solution was generated by In addition, in the heat-treated solution lactic acid fermentation step (step S20), 10 parts by mass of lactic acid bacteria culture solution (including Lactobacillus plantarum) is added as an inoculum to 100 parts by mass of the heat-treated solution generated in step S10, and A solution gel containing soybean flour was produced by culturing for 7 hours and lactic acid fermentation to pH 5.3.
  • lactic acid bacteria culture solution including Lactobacillus plantarum
  • the soy flour-containing solution condensed gel generation step step S30
  • fibrous meat-like tissue generation step step S40
  • fibrous meat-like tissue drip removal step S50
  • the process (step S50) was performed in this order.
  • the soybean flour-containing solution condensed gel generation step step S30
  • the soybean flour-containing solution gel generated in step S20 is placed in a cylindrical container having a circular cross section and is vertically oriented in one direction.
  • the soy flour-containing solution condensed gel is cooled to -5 ° C. for 60 minutes to grow ice crystals in the soy flour-containing solution gel and dehydrate and concentrate the soy flour-containing solution gel to increase the component concentration. generated.
  • step S40 the soybean flour-containing solution condensed gel generated in step S30 is completely frozen at -30°C and fixed. generated a similar tissue. Then, in the fibrous meat-like tissue drip removal step (step S50), the condensed gel containing the soybean flour solution produced in step S40 is thawed, and the drip contained in the obtained fibrous meat-like tissue is removed by centrifugal dehydration.
  • a soybean meat-like food material was obtained by
  • Example 1 the soybean meat-like food material obtained through the above-described steps (steps S10 to S50) was evaluated for texture (crunchiness, texture, swallowing), flavor (taste, smell), and appearance (meat The texture of the mass) was confirmed.
  • sensory evaluation was performed by a panel of 5 dieticians with respect to "texture”, “flavor” and “appearance”. Specifically, regarding the texture and appearance, natural meat (lean part of beef) was used as the standard, and "3" was given when it was extremely close, “2” when it was slightly close, and “1” when it was not close. The sum of evaluation scores by five panelists is shown.
  • the total value of the evaluation points by a panel of five nutritionists was set as "3" when there was almost no grassy smell or bitterness derived from soybeans, "2" when there was a little, and "1" when there was. Indicated.
  • Table 1 below shows the results of checking the texture, flavor, and appearance under the conditions described above. Table 1 also shows the results of Example 2 and Comparative Examples 1 to 5 in addition to Example 1.
  • Example 2 in the same manner as in Example 1, the soybean flour-containing solution gelled by lactic acid fermentation was cooled in one direction, and the fibrous meat-like tissue produced when frozen and fixed was separated and obtained. Then, a soybean meat-like food material was produced. Then, the produced soybean meat-like food material was evaluated in terms of texture, flavor, and appearance in the same manner as in Example 1.
  • Example 2 the steps shown in the flowchart of FIG. 1 were performed in the same manner as in Example 1 to obtain a soybean meat-like food material.
  • Example 2 differs from Example 1 in that the content of soybean flour with respect to 100 parts by mass of water was set to 25 parts by mass in the heat-treated solution generating step (step S10), and the heat-treated solution lactic acid fermentation step. The difference is that in (Step S20), the amount of the lactic acid bacteria culture solution added to 100 parts by mass of the heat-treated solution was set to "20 parts by mass.” Since the details of each step shown in the flowchart of FIG. 1 have already been described in the first embodiment, they are omitted here.
  • Table 1 shows the results of checking the texture, texture, flavor, and appearance under the conditions described above.
  • Example 1 shows the same method and conditions as in Example 1 for these confirmations. Therefore, descriptions of these methods are omitted.
  • Comparative Example 1 In Comparative Example 1, in the same manner as in Example 1, the soybean flour-containing solution gelled by lactic acid fermentation was cooled in one direction, and the fibrous meat-like tissue produced when frozen and fixed was separated and obtained. Then, a soybean meat-like food material was produced. Then, the produced soybean meat-like food material was evaluated in terms of texture, flavor, and appearance in the same manner as in Example 1.
  • Comparative Example 1 the steps shown in the flowchart of FIG. 1 were performed in the same manner as in Example 1 to obtain a soybean meat-like food material.
  • the conditions in Comparative Example 1 that differ from Example 1 are that the content of soybean flour with respect to 100 parts by mass of water was set to "7 parts by mass" in the heat-treated solution generating step (step S10), and the heat-treated solution lactic acid fermentation step.
  • step S10 the amount of the lactic acid bacteria culture solution added to 100 parts by mass of the heat-treated solution was set to "1 part by mass.” Since the details of each step shown in the flowchart of FIG. 1 have already been described in the first embodiment, they are omitted here.
  • Table 1 below shows the results of checking the texture, flavor, and appearance under the conditions described above. Here, the same method and conditions as in Example 1 were employed for these confirmations. Therefore, descriptions of these methods are omitted.
  • Comparative Example 2 In Comparative Example 2, in the same manner as in Example 1, the soybean flour-containing solution gelled by lactic acid fermentation was cooled in one direction, and the fibrous meat-like tissue produced when frozen and fixed was separated and obtained. Then, a soybean meat-like food material was produced. Then, the produced soybean meat-like food material was evaluated in terms of texture, flavor, and appearance in the same manner as in Example 1.
  • Comparative Example 2 the steps shown in the flowchart of Fig. 1 were performed in the same manner as in Example 1 to obtain a soybean meat-like food material.
  • the conditions in Comparative Example 2 differ from those in Example 1 in that the content of soybean flour with respect to 100 parts by mass of water was set to "26 parts by mass" in the heat-treated solution generating step (step S10), and the heat-treated solution lactic acid fermentation step.
  • step S20 the amount of the lactic acid bacteria culture solution added to 100 parts by mass of the heat-treated solution was set to "1 part by mass.” Since the details of each step shown in the flowchart of FIG. 1 have already been described in the first embodiment, they are omitted here.
  • Table 1 below shows the results of checking the texture, flavor, and appearance under the conditions described above. Here, the same method and conditions as in Example 1 were employed for these confirmations. Therefore, descriptions of these methods are omitted.
  • Comparative Example 3 In Comparative Example 3, in the same manner as in Example 1, the soybean flour-containing solution gelled by lactic acid fermentation was cooled in one direction, and the fibrous meat-like tissue produced when frozen and fixed was separated and obtained. Then, a soybean meat-like food material was produced. Then, the produced soybean meat-like food material was evaluated in terms of texture, flavor, and appearance in the same manner as in Example 1.
  • Comparative Example 3 the steps shown in the flowchart of FIG. 1 were performed in the same manner as in Example 1 to obtain a soybean meat-like food material.
  • the difference in Comparative Example 3 from Example 1 is that in the heat-treated solution lactic acid fermentation step (step S20), the amount of the lactic acid bacteria culture solution added to 100 parts by mass of the heat-treated solution was set to "0.5 parts by mass.” . Since the details of each step shown in the flowchart of FIG. 1 have already been described in the first embodiment, they are omitted here.
  • Table 1 below shows the results of checking the texture, flavor, and appearance under the conditions described above. Here, the same method and conditions as in Example 1 were employed for these confirmations. Therefore, descriptions of these methods are omitted.
  • Comparative Example 4 In Comparative Example 4, in the same manner as in Example 1, the soybean flour-containing solution gelled by lactic acid fermentation was cooled in one direction, and the fibrous meat-like tissue produced when frozen and fixed was separated and obtained. Then, a soybean meat-like food material was produced. Then, the produced soybean meat-like food material was evaluated in terms of texture, flavor, and appearance in the same manner as in Example 1.
  • Comparative Example 4 the steps shown in the flowchart of FIG. 1 were performed in the same manner as in Example 1 to obtain a soybean meat-like food material.
  • the difference in Comparative Example 4 from Example 1 is that the amount of lactic acid bacteria culture solution added to 100 parts by mass of the heat-treated solution was set to "21 parts by mass" in the heat-treated solution lactic acid fermentation step (step S20). Since the details of each step shown in the flowchart of FIG. 1 have already been described in the first embodiment, they are omitted here.
  • Table 1 below shows the results of checking the texture, flavor, and appearance under the conditions described above. Here, the same method and conditions as in Example 1 were employed for these confirmations. Therefore, descriptions of these methods are omitted.
  • Comparative Example 5 a fibrous meat-like tissue produced when a soy flour-containing solution gelled with glucono- ⁇ -lactone, which is a chemically synthesized additive, was cooled in one direction and freeze-fixed. It was isolated and obtained to produce a soybean meat-like food material. Then, the produced soybean meat-like food material was evaluated in terms of texture, flavor, and appearance in the same manner as in Example 1. Note that this Comparative Example 5 corresponds to an example of the prior application (Japanese Patent Application Laid-Open No. 2017-38534) of the present inventor.
  • Table 1 below shows the results of checking the texture, flavor, and appearance under the conditions described above. Here, the same method and conditions as in Example 1 were employed for these confirmations. Therefore, descriptions of these methods are omitted.
  • the soybean meat-like food material according to the present invention is extremely close to natural meat in terms of texture and appearance, and does not have a grassy odor or bitterness derived from soybeans.
  • the soybean meat-like food material according to the present invention is suitable as a substitute for various livestock meats, not limited to beef, pork, and chicken, even if it does not contain chemically synthesized additives.
  • the method for producing a soybean meat-like food material according to the present invention it is possible to stably obtain a soybean meat-like food material with no chemically synthesized additives and having a texture similar to that of natural meat at a low cost.
  • the soybean meat-like food material obtained by the method for producing a soybean meat-like food material according to the present invention has a meat lump-like texture
  • the soy flour-containing solution is added with beef extract, ground meat, ground meat, seasonings, and the like. By adding it, a steak-like soybean meat-like food material can be obtained.
  • the soybean meat-like food material produced by the method for producing a soybean meat-like food material according to the present invention is excellent in nutritional value, and the taste, flavor, texture, texture, etc. can be adjusted. Therefore, the value of the product is high, and it can be provided to many people, not just people with dietary restrictions.

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS54107554A (en) * 1978-02-13 1979-08-23 Morinaga Milk Industry Co Ltd Production of cottage cheese like food
JPS5626167A (en) * 1979-08-08 1981-03-13 Morinaga Milk Ind Co Ltd Preparation of cased "tofu"
JPH02167044A (ja) * 1988-12-21 1990-06-27 Kikkoman Corp 豆腐の製造法
JPH11113485A (ja) * 1997-10-16 1999-04-27 Tajimaya Shokuhin Kk 冷凍豆乳ヨーグルトの製造方法
JP2003052325A (ja) * 2001-08-09 2003-02-25 Takai Seisakusho:Kk 充填豆腐の製造装置
WO2014156549A1 (ja) * 2013-03-28 2014-10-02 不二製油株式会社 緑豆蛋白ゲル状組成物及びチーズ様食品
JP2017038534A (ja) * 2015-08-18 2017-02-23 学校法人関東学院 大豆製肉様食品の製造方法及びその製造方法により製造された大豆製肉様食品

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS54107554A (en) * 1978-02-13 1979-08-23 Morinaga Milk Industry Co Ltd Production of cottage cheese like food
JPS5626167A (en) * 1979-08-08 1981-03-13 Morinaga Milk Ind Co Ltd Preparation of cased "tofu"
JPH02167044A (ja) * 1988-12-21 1990-06-27 Kikkoman Corp 豆腐の製造法
JPH11113485A (ja) * 1997-10-16 1999-04-27 Tajimaya Shokuhin Kk 冷凍豆乳ヨーグルトの製造方法
JP2003052325A (ja) * 2001-08-09 2003-02-25 Takai Seisakusho:Kk 充填豆腐の製造装置
WO2014156549A1 (ja) * 2013-03-28 2014-10-02 不二製油株式会社 緑豆蛋白ゲル状組成物及びチーズ様食品
JP2017038534A (ja) * 2015-08-18 2017-02-23 学校法人関東学院 大豆製肉様食品の製造方法及びその製造方法により製造された大豆製肉様食品

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