Classifications

• • 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

Definitions

• the present invention relates to a method for producing meat-like processed foods using vegetable meat substitutes.
• 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. .
• Westerners are particularly sensitive to soybean odors, etc., and these measures have not been sufficient.
• 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.
• water or hot water containing edible ultra-fine inert gas bubbles with a particle size of less than 1 ⁇ m at a number concentration of 20 million/mL or more.
• 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.
• 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.
• 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.
• 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.
• 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.
• ultra-fine bubble water is used as this return water.
• UFB ultra-fine bubbles
• an edible inert gas UFB is used. Nitrogen or argon is preferably used as the inert gas.
• UFB generators 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.
• 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.
• 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.
• the surface of the bubble 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.
• 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.
• 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.
• 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.
• the dry plant-based meat substitute absorbs a large amount of water and becomes edible.
• 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.
• 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.
• the bag a pouch bag having excellent heat resistance and gas barrier properties is suitable.
• retort odor is less likely to occur even when heated.
• the number concentration of UFB did not significantly decrease even if the retort treatment was performed.
• the container 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.
• UFB generator Minabubble UF-1, manufactured by Minami Sangyo Co., Ltd.
• 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.
• Apex 110 dry fibrous soy protein
• UFB generator Minabubble UF-1 manufactured by Minami Sangyo Co., Ltd.
• 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.
• Examples 1 to 3 and Comparative Example 1 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.
• 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.
• 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.
• 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

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Citations (10)

• 2022
  • 2022-02-18 JP JP2024500859A patent/JPWO2023157233A1/ja active Pending
  • 2022-02-18 WO PCT/JP2022/006661 patent/WO2023157233A1/ja not_active Ceased

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