WO2023157233A1

WO2023157233A1 - Method for producing meat-like processed food

Info

Publication number: WO2023157233A1
Application number: PCT/JP2022/006661
Authority: WO
Inventors: 勤南川
Original assignee: ミナミ産業株式会社
Priority date: 2022-02-18
Filing date: 2022-02-18
Publication date: 2023-08-24

Abstract

A dry plant-based meat substitute obtained from a starting material comprising a plant-based protein raw material that has been heated, pressurized, and swelled, is rehydrated with rehydrating water that has a dissolved oxygen content of 1 mg/L or less and a temperature of 0-100℃. For said rehydrating water, water or hot water containing ultrafine bubbles of an inert gas that have a diameter of less than 1 μm and can be used for food at a concentration of at least 20,000,000 bubbles/mL is preferably used. After said rehydration step, the same is preferably rinsed with similar ultrafine bubble water. An oil/fat-containing seasoning liquid comprising ultrafine bubbles of an inert gas at a concentration of at least 20,000,000 bubbles/mL is also preferably impregnated in the meat-like processed food that has been made to absorb water.

Description

Process for producing meat-like processed food

The present invention relates to a method for producing meat-like processed foods using vegetable meat substitutes.

In recent years, the growing number of people who prefer plant-based foods is increasing due to factors such as rising health consciousness, concerns about protein supply as the world's population increases, and environmental impact issues such as _CO2 and methane emissions during livestock meat production. For this reason, the market for meat alternatives using vegetable protein raw materials is also expanding, and meat-like foods with a texture closer to meat are in demand worldwide. In this specification, a meat-like food that uses a vegetable protein raw material and has a texture close to that of meat is referred to as a "meat-like processed food."

In Japan, raw materials containing vegetable protein raw materials derived from defatted soybeans, soybeans, wheat, peas, etc., extracted with an extruder such as an extruder, are heated and pressurized to swell and minced, Slices and blocks are distributed as dried products. An example of the manufacturing process is disclosed in Patent Document 1 and the like. These are mainly distributed as dried products and must be reconstituted with water or hot water before use. In this specification, water or hot water used for rehydrating the dried product is collectively referred to as "rehydration water".

The above-mentioned meat-like processed foods have an odor peculiar to vegetable protein raw materials such as soybean odor and grain odor, but this can be reduced to some extent by reconstituting with water or hot water, then carefully washing with water, and dehydrating. . However, Westerners are particularly sensitive to soybean odors, etc., and these measures have not been sufficient.

In addition, the work of washing and dehydrating after reconstituting with water or hot water is time-consuming, which hinders the spread of dried meat-like processed foods. Therefore, in order to eliminate these operations, it is also possible to reconstitute the product with water or hot water in advance. In order to carry out and sell, it is necessary to heat sterilize after packing in consideration of storage stability.

However, when heated, it loses its elasticity and sticks together, making it difficult to unravel.In addition, if it is stored for a long time after reconstitution, it will brown and oxidize, resulting in a loss of flavor. In particular, this tendency becomes stronger as the sterilization temperature is raised to semi-retort, retort, and high retort, and there is a problem that unpleasant odors such as retort odors are added.

Japanese Patent No. 6844736

The object of the present invention is to solve the above-mentioned conventional problems, and to provide a method for producing meat-like processed food that does not require the consumer to rehydrate with water or hot water and that reduces the unpleasant odor peculiar to vegetable protein raw materials. to provide.

The present invention, which has been made in order to solve the above problems, heats and presses a raw material containing a vegetable protein raw material, and expands it. It is characterized by rehydrating the vegetable substitute meat with rehydration water having a dissolved oxygen content of 1 mg/L or less and a temperature of 0 to 100°C.

As the return water, it is preferable to use water or hot water containing edible ultra-fine inert gas bubbles with a particle size of less than 1 μm at a number concentration of 20 million/mL or more. In addition, after the rehydration step with the rehydration water, water or hot water containing edible inert gas ultra-fine bubbles at a number concentration of 20 million/mL or more and having a temperature of 0 to 100 ° C. is used. A washing step can be added.

In addition, a seasoning liquid containing oils and fats containing ultra-fine bubbles of edible inert gas at a number concentration of 20 million/mL or more in the meat-like processed food that has absorbed water in the rehydration step with rehydrating water. can be impregnated. Furthermore, a step of packing in a bag containing an edible inert gas and heat sterilizing at 75 to 140 ° C., or filling a container containing an edible inert gas and cooling at -10 ° C. or less It is preferable to add a step of freezing.

According to the present invention, by using water or hot water having a dissolved oxygen content of 1 mg/L or less as return water, oxidation in the return process is prevented, and generation of hexanal, etc., which is a source of odor, is prevented. It is possible to suppress the occurrence of odors and unpleasant odors peculiar to vegetable protein raw materials. Further, after returning, washing with water or hot water containing inert gas ultra-fine bubbles at a number concentration of 20 million/mL or more can further suppress generation of an unpleasant odor.

The meat-like processed food that has undergone the returning process in this way is packed in a bag containing an inert gas and heat sterilized at 75 to 140 ° C., or filled in a container containing an inert gas and cooled to -10 ° C. or less. sold frozen. Consumers who purchase these items do not need to reconstitute or wash them, as they have already been reconstituted. In addition, since water or hot water containing inert gas ultra-fine bubbles with a number concentration of 20 million bubbles/mL or more is used for rehydration and washing, the progress of oxidation after rehydration is suppressed and a long life is possible. becomes.

Furthermore, by impregnating with a seasoning liquid containing oils and fats containing inert gas ultra-fine bubbles at a number concentration of 20 million / mL or more, meat-like richness is obtained, dryness is prevented, and juiciness is improved. It is possible to add

FIG. 2 is a block diagram showing the steps of the invention; It is an explanatory view of a stationary fluid mixing type ultra-fine bubble generator used in Examples.

An embodiment of the present invention will be described below with reference to FIGS. In the present invention, raw materials containing vegetable protein raw materials are heated and pressurized, and puffed granular, fibrous, and powdered vegetable proteins, etc., are used alone or in a dry state by combining them. Such dry plant-based meat substitutes are already on the market from several companies. These are obtained by extracting vegetable protein raw materials contained in defatted soybeans, soybeans, wheat, peas, etc., and heating and pressurizing them to expand them. Vegetable meat substitutes in a dry state have good storage stability, but require rehydration with rehydrating water, which is an obstacle to their widespread use as described above.

In the present invention, ultra-fine bubble water is used as this return water. According to the definition of the International Organization for Standardization, bubbles with a particle size of less than 1 μm are called ultrafine bubbles, and bubbles with a particle size of 1 to 100 μm are called microbubbles. Hereinafter, ultra-fine bubbles are abbreviated as UFB. In the present invention, an edible inert gas UFB is used. Nitrogen or argon is preferably used as the inert gas.

Devices with various structures have been proposed as UFB generators, but in this embodiment, a stationary fluid mixing type UFB generator 10 manufactured by the applicant company was used. As shown in FIG. 2, this is a structure in which a plurality of perforated plates 12 are closely arranged inside a casing 11, water in which inert gas is injected is pumped by a pump 13, and is circulated with a tank 14. . The perforated plate 12 is formed with a large number of non-circular perforations. By shifting the positions of the openings, a complicated and fine zigzag flow path is formed inside the casing 11, and the bubbles of the inert gas are sheared and made fine while passing through this flow path. As the number of circulations increases, the number of UFBs gradually increases, and at the same time, the amount of dissolved oxygen in the water gradually decreases, and can be reduced to 1 mg/L or less.

In UFB water, the surface of the bubble is negatively charged, the buoyancy in the water is negligible because it is very fine, and it is stable for a long time, and the bubble contains gas such as air and oxygen. It has properties different from ordinary water, such as being able to Generally, the surface of the water in the tank 14 is in contact with the air, so a saturated amount of oxygen is dissolved. As the gas dissolves in water, the solubility of oxygen decreases, so the dissolved oxygen becomes gaseous oxygen and moves into the UFB. UFB, which is an inert gas, floats while enclosing gaseous oxygen, and releases oxygen to the liquid surface. As this process is repeated, the amount of dissolved oxygen in water gradually decreases. At this time, even if the amount of inert gas is constant, the presence of many fine bubbles increases the total surface area of the bubbles compared to the presence of large-sized microbubbles, so dissolved oxygen is transferred more efficiently. Well done. Therefore, the greater the number concentration of UFB, the greater the antioxidant effect of UFB water. The antioxidant effect in the rehydration process can be achieved by using rehydration water with a dissolved oxygen content of 1 mg/L or less, but in order to further improve stability, it is preferable to use UFB water with a number concentration of 20 million/mL or more. . This is because when the number concentration is lower than 20 million/mL, it gradually approaches normal water.

As an instrument for measuring nano-level particles in liquid, there is a nanoparticle tracking analysis device sold under the trade name of Nanosite. This involves irradiating a sample with a laser beam, receiving the scattered light from the nanoparticles with a highly sensitive camera, and capturing the Brownian motion of the nanoparticles as a video. The number is calculated. Ultra-fine bubbles in water can be measured quite accurately with this measuring instrument. In the examples described later, this device was used to measure the number concentration of UFB.

In this way, if the dried vegetable substitute meat is rehydrated using water or hot water having a dissolved oxygen content of 1 mg/L or less, preferably a UFB number concentration of 20 million units/mL or more, the rehydration process Oxidation is effectively prevented, and the production of hexanal, which is a source of odor, can be suppressed, and unpleasant odors caused by carbonyl compounds such as aldehydes and ketones, which are peculiar to soybean and other vegetable protein raw materials, can be suppressed. In addition, oxidation odor due to lipid deterioration during long-term storage can be suppressed. As shown in the examples below, the rehydration step can be performed by immersing the dry vegetable substitute meat in UFB water. Due to this reconstitution, the dry plant-based meat substitute absorbs a large amount of water and becomes edible. In addition, since the surfaces of the bubbles are negatively charged, aggregation is inhibited, and the effect of preventing stickiness and binding can be obtained, and a feeling of loosening can be obtained.

Following the return step shown in FIG. 1, it is preferable to perform a washing step of washing with water or hot water containing inert gas ultra-fine bubbles at a number concentration of 20 million/mL or more. This makes it possible to more reliably remove the odor source generated in the returning process. Although it may be transferred to the filling step as it is, as shown in FIG. It is possible to obtain richness, prevent dryness, and add juiciness.

After that, the meat-like processed foods with the plant-based meat substitutes reconstituted are bagged or filled into containers such as bottles and cans. The bag is filled with an edible inert gas together with the meat-like processed food, and heat sterilized at 75 to 140°C. As a result, it becomes possible to extend the life of the meat-like processed food, and the flavor does not deteriorate over a long period of time. As the bag, a pouch bag having excellent heat resistance and gas barrier properties is suitable. In addition, since there is no oxygen inside the bag, retort odor is less likely to occur even when heated. In addition, as will be described later, it was confirmed that the number concentration of UFB did not significantly decrease even if the retort treatment was performed.

In addition, when it is filled in a container such as a bottle or a can instead of a bag, the container is filled with an edible inert gas and frozen at -10°C or lower. In this case as well, it is possible to extend the life of the meat-like processed food, so that the flavor does not deteriorate over a long period of time.
Examples of the present invention are shown below.

(Example 1)
175 g of dry fibrous soybean protein ("Apex 110"; manufactured by Fuji Oil Co., Ltd.) is treated with a static fluid mixing type UFB generator (Minabubble UF-1, manufactured by Minami Sangyo Co., Ltd.) shown in FIG. It was then immersed in 2000 mL of reconstituted water with a dissolved oxygen content of 0.8 mg/L for 30 minutes and reconstituted. Next, the vegetable tissue protein was recovered and washed with running water for 5 minutes with UFB water containing nitrogen UFB at a number concentration of 100 million/mL or more. The textured vegetable protein after washing with running water is dehydrated by centrifugation, and 50 g of soy sauce, 10 g of sake, 50 g of soy sauce, 10 g of sake, It was impregnated with 10 g of water seasoning liquid, filled in a pouch bag, vacuum degassed, packed with nitrogen, sterilized at 120° C. for 30 minutes in a retort sterilizer, and cooled.

(Example 2)
175 g of dry fibrous soy protein ("Apex 110"; manufactured by Fuji Oil Co., Ltd.) was produced with a stationary fluid mixing type UFB generator (Minabubble UF-1 manufactured by Minami Sangyo Co., Ltd.). Immerse in 2000 mL of UFB water containing nitrogen UFB at a number concentration of 100 million units/mL or more for 30 minutes, then recover the vegetable tissue protein and immerse in water containing nitrogen UFB at a number concentration of 100 million units/mL or more for 5 minutes. Washed under running water. The textured vegetable protein after washing with running water is dehydrated by centrifugation, and 50 g of soy sauce, 10 g of sake, 50 g of soy sauce, 10 g of sake, It was impregnated with 10 g of water seasoning liquid, filled in a pouch bag, vacuum degassed, packed with nitrogen, sterilized at 120° C. for 30 minutes in a retort sterilizer, and cooled.

(Example 3)
Nitrogen ultra-fine bubbles produced from 175 g of dry fibrous soy protein ("Apex 110"; manufactured by Fuji Oil Co., Ltd.) with a static fluid mixing type UFB generator (Minabubble UF-1 manufactured by Minami Sangyo Co., Ltd.) Immerse in 2000 mL of UFB water containing a number concentration of 100 million units/mL or more for 30 minutes, then recover the vegetable tissue protein, and use water containing nitrogen UFB at a number concentration of 100 million units/mL or more. It was washed with running water for 5 minutes. The textured vegetable protein after washing with running water is dehydrated by centrifugation, and 50 g of soy sauce, 10 g of sake, 50 g of soy sauce, 10 g of sake, Impregnated with a seasoning liquid mixed with 10 g of fat and oil containing nitrogen UFB at a number concentration of 50 million units / mL or more, filled in a pouch bag, vacuum degassed, nitrogen filled and packaged, and retort sterilizer at 120 ° C. Sterilize for 30 minutes and cool.

(Comparative example 1)
200 g of dry fibrous soybean protein (“Apex 110”; manufactured by Fuji Oil Co., Ltd.) was immersed in 5000 mL of water for 30 minutes. Washed with running water for 5 minutes. The textured vegetable protein after washing with running water is dehydrated by centrifugation, and 50 g of soy sauce, 10 g of sake, 50 g of soy sauce, 10 g of sake, The bag was impregnated with 10 g of seasoning liquid, filled in a pouch bag, vacuum degassed, packed with nitrogen, sterilized at 120° C. for 30 minutes in a retort sterilizer, and cooled.

After performing an accelerated deterioration test in which Examples 1 to 3 and Comparative Example 1 were stored in a dark place at a temperature of 60 ° C. for 30 days, they were sprinkled with potato starch and fried in soybean oil at 170 ° C. for 3 minutes to obtain a meat-like processed food. Ta. The obtained meat-like processed food was evaluated by 10 panelists. Specifically, for Comparative Example 1 and Examples 1 to 3, the unpleasant odor, loose feeling, browning, and cold texture were scored according to the following criteria, and the average value was calculated to perform a comprehensive evaluation. The results are summarized in Table 1.

<Determination Criteria for Unpleasant Odor>
Evaluation of unpleasant odors such as soybean grain odor and oxidized odor 5: Excellent 4: Slightly excellent 3: Equal 2: Slightly inferior 1: Inferior

<Criteria for determination of loosening feeling>
5: Excellent 4: Slightly excellent 3: Equal 2: Slightly inferior 1: Inferior

<Decision criteria for browning>
Visual inspection 5: Light brown 4: Slightly light brown 3: Equal 2: Dark brown 1: Dark brown

<Determination criteria for texture when cold>
Whether the texture when cold (below 20 ° C) is close to meat 5: Excellent 4: Slightly excellent 3: Equal 2: Slightly inferior 1: Inferior

As shown in Table 1, as a result of evaluation by 10 panelists, all results exceeded the average of 3 in Comparative Example 1. In addition, the average value of Example 2 using UFB water containing UFB at a number concentration of 100 million / mL or more in return water is the average value of Example 2 using return water with a dissolved oxygen content of 0.8 mg / L exceeded 1. Furthermore, Example 3 impregnated with a seasoning containing emulsified oil containing UFB at a number concentration of 50 million/mL or more exceeded Example 2, particularly in terms of loose feeling and cold texture.

Finally, we show the results of confirming the effects on UFB in the sterilization process used in food processing. Separately prepared nitrogen UFB water was filled in a transparent retort pouch, retorted at 120° C. for 25 minutes, and the UFB number density before and after was measured. The UFB number density was also measured for the same product stored in a refrigerator for 4 months. Table 2 shows the results.

Although a slight decrease in the number density was observed in the retort treatment, there was no significant decrease in the number after sterilization or after 4 months. Normally, it is said that UFB does not aggregate and become larger, but from these results, UFB is greatly affected by the heating used in food processing, although there is a possibility that it may aggregate slightly due to pressurization. Not likely. Therefore, the effect of nitrogen UFB is considered to persist even after retort sterilization.

As described above, according to the method for producing a meat-like processed food of the present invention, the consumer does not need to reconstitute with water or hot water, and the unpleasant odor peculiar to vegetable protein raw materials is reduced. Meat-like processed foods with excellent properties can be produced. Although fibrous soybean protein was used in the examples, raw materials for the meat-like processed food according to the present invention may be granular, fibrous, or powdered vegetable protein alone or in combination, in addition to fibrous. A similar effect can be obtained with a plant-based meat substitute by

10 UFB generator 11 casing 12 perforated plate 13 pump 14 tank

Claims

Vegetable substitute meat consisting of textured vegetable protein, such as granular, fibrous, or powdered vegetable protein, which is obtained by heating and pressurizing raw materials containing vegetable protein raw materials, or by combining them, with a dissolved oxygen content of 1 mg / L or less, A method for producing a meat-like processed food, characterized by rehydrating with rehydrating water having a temperature of 0 to 100°C.
2. The return water is water or hot water containing edible inert gas ultra-fine bubbles with a particle size of less than 1 μm at a number concentration of 20 million/mL or more. The method for producing the meat-like processed food according to 1.
After the rehydration step with the rehydration water, wash with water or hot water containing edible inert gas ultra-fine bubbles at a number concentration of 20 million/mL or more and having a temperature of 0 to 100 ° C. 3. The method for producing a meat-like processed food according to claim 1, further comprising an additional step.
The meat-like processed food that has absorbed water in the rehydration step with the rehydrating water is impregnated with a seasoning liquid containing oils and fats containing edible inert gas ultra-fine bubbles at a number concentration of 20 million/mL or more. The method for producing a meat-like processed food according to any one of claims 1 to 3, characterized in that the
5. The meat-like processed food according to any one of claims 1 to 4, wherein the processed meat-like food according to any one of claims 1 to 4 is further packed in a bag containing an edible inert gas and heat-sterilized at 75 to 140°C. Production method.
The method for producing the meat-like processed food according to any one of claims 1 to 4, further comprising a step of filling a container filled with an edible inert gas and freezing at -10°C or below.