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
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
  • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
  • A23D7/0053—Compositions other than spreads
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
  • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
  • A23D7/04—Working-up
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
  • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
  • A23D7/04—Working-up
  • A23D7/05—Working-up characterised by essential cooling
• • 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
  • A23J3/225—Texturised simulated foods with high protein content
  • A23J3/227—Meat-like textured foods
• • 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
  • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
  • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L35/00—Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof
  • A23L35/10—Emulsified foodstuffs
• • 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
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
• • 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
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
  • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran

Definitions

• the present disclosure relates to an emulsified gel, a method for producing an emulsified gel, a processed meat-like food, and a method for producing a processed meat-like food.
• processed meat-like foods (hereinafter also simply referred to as "processed meat-like foods") in which at least part of the animal meat in processed meat foods is replaced with vegetable protein. It is expanding.
• the texture of processed meat-like foods tends to be excessively uniform and lacks juiciness compared to processed meat foods whose main ingredient is animal meat.
• Patent Document 1 discloses a frozen livestock meat-like processed food that includes a step of adding an emulsion curd containing soybean protein, water, and oil and fat that has been homogenized at a maximum temperature of 30 to 55°C to a livestock meat-like processed food dough. A manufacturing method is disclosed.
• the emulsified gel it may be desirable to reduce the content of vegetable protein relative to the content of fats and oils during production of the emulsified gel. However, if the amount of vegetable protein used relative to the amount of fat or oil used is small, gelation may not proceed sufficiently.
• the present disclosure provides an emulsified gel that is advantageous for the progress of gelation during production, a method for producing the emulsified gel, a processed meat-like food containing the emulsified gel, and a method for producing a processed meat-like food containing the emulsified gel. It is something.
• the gist of the present disclosure is as follows. [1] An emulsified gel containing heat-denatured vegetable protein, water, and oil, wherein the content of the heat-denatured vegetable protein relative to the content of the oil is 0.1 to 6% by mass. [2] The emulsified gel according to [1], wherein the content of the heat-denatured vegetable protein relative to the content of the oil and fat is 1 to 3% by mass. [3] The emulsified gel according to [1] or [2], wherein the water content is 10 to 80% by mass. [4] The emulsified gel according to any one of [1] to [3], wherein the content of the fat or oil is 20 to 85% by mass.
• the content of the polysaccharide of [7] is 0.01 to 1 part by mass with respect to 100 parts by mass of the total content of the heat-denatured vegetable protein, the water, and the oil and fat.
• emulsifying gel [9] The emulsified gel according to any one of [1] to [8], which is a frozen product. [10] Step (A) of obtaining an ungelled emulsion containing a low-denatured vegetable protein, water, and oil, and heating the ungelled emulsion at a heating temperature of 60 to 100°C to form an emulsified gel. and/or a step (B) of obtaining an emulsified gel precursor.
• a method for producing the emulsified gel. [18] The method for producing an emulsified gel according to any one of [10] to [17], wherein the ungelled emulsion obtained in step (A) further contains a polysaccharide. [19] The content of the polysaccharide in the non-gelled emulsion obtained in step (A) is based on a total of 100 parts by mass of the content of the low-denatured vegetable protein, the water, and the oil and fat.
• Processed meat-like food [26] The processed meat-like food according to any one of [20] to [25], wherein the emulsified gel further contains a polysaccharide. [27] The content of the polysaccharide in the emulsified gel is 0.01 to 1 part by mass with respect to 100 parts by mass of the total content of the heat-denatured vegetable protein, the water, and the oil and fat. , [26] Processed meat-like food. [28] The processed meat-like food according to any one of [20] to [27], wherein the content of the emulsified gel is 1 to 50% by mass.
• [32] The method for producing a processed meat-like food according to [30] or [31], wherein the content of the heat-denatured vegetable protein relative to the content of the oil or fat in the emulsified gel is 1 to 3% by mass.
• [35] The method for producing a processed meat-like food according to any one of [30] to [34], wherein the heat-denatured vegetable protein includes a heat-denatured soybean protein.
• the fat or oil contains at least one selected from the group consisting of coconut oil, palm oil, canola oil, soybean oil, rice oil, corn oil, sesame oil, and olive oil.
• a method for producing processed meat-like food [37] The method for producing a processed meat-like food according to any one of [30] to [36], wherein the emulsified gel further contains a polysaccharide.
• the content of the polysaccharide in the emulsified gel is 0.01 to 1 part by mass with respect to 100 parts by mass of the total content of the heat-denatured vegetable protein, the water, and the oil and fat.
• the method for producing a processed meat-like food [39] The method for producing a processed meat-like food according to any one of [30] to [38], wherein in step (D), the content of the emulsified gel in the mixture is 1 to 50% by mass. .
• the emulsified gel of the present disclosure is also called “emulsion gel” and contains heat-denatured vegetable protein, water, and oil, and the content of heat-denatured vegetable protein is 0.1 to 6% by mass relative to the content of fat and oil. It is.
• heat-denatured vegetable protein refers to a vegetable protein that has been partially or completely denatured by intentional heating. By including the heat-denatured vegetable protein in the emulsified gel, gelation easily progresses during production even when the content of vegetable protein is low relative to the content of fats and oils.
• heat-denatured vegetable protein for example, heat-denatured proteins derived from grains or beans can be used.
• grain for example, fruits (seeds) of plants belonging to the Poaceae family can be used.
• legumes for example, fruits (seeds) of plants belonging to the leguminous family can be used.
• plants belonging to the Poaceae family include wheat, barley, oats, rye, pigeon oats, rice, and corn.
• plants belonging to the leguminous family include soybeans, fava beans, peas, kidney beans, chickpeas, deer beans, lentils, peanuts, adzuki beans, and mung beans.
• the heat-denatured vegetable protein for example, a heat-denatured product of at least one protein selected from the group consisting of soybean protein, pea protein, and wheat protein can be used. These plant proteins have been shown to be safe and are easy to use.
• the heat-denatured vegetable protein is a heat-denatured soybean protein or contains a heat-denatured soybean protein, it tends to be more advantageous for the progress of emulsification and gelation.
• isolated protein or powdered protein can be used.
• separated protein for example, an acid- or alcohol-treated separated protein can be used.
• powdered protein for example, dry powdered protein can be used.
• soybean protein for example, commercially available isolated soybean protein can be used.
• isolated soybean protein refers to a product obtained by extracting water-soluble protein from a material derived from soybeans, precipitating it with acid, collecting the precipitate, neutralizing it, and turning it into powder.
• the content of heat-denatured vegetable protein in the emulsified gel may be, for example, 0.1% by mass or more, 0.3% by mass or more, or 0.5% by mass or more. , may be 0.7% by mass or more, or may be 0.8% by mass or more.
• the higher the content of heat-denatured vegetable protein in the emulsified gel the more likely it is to be advantageous for the progress of emulsification and gelation.
• the content of heat-denatured vegetable protein in the emulsified gel may be, for example, 5% by mass or less, 4% by mass or less, 3% by mass or less, 2% by mass or less.
• the content may be 1.5% by mass or less.
• the lower the content of heat-denatured vegetable protein in the emulsified gel the easier it is to improve the juicy feeling when eating.
• the upper and lower limits of the content of heat-denatured vegetable protein in the emulsified gel can be arbitrarily combined within the scope of the present disclosure. That is, the content of heat-denatured vegetable protein in the emulsified gel may be, for example, 0.1 to 5% by mass, 0.3 to 4% by mass, or 0.5 to 3% by mass. It may be 0.7 to 2% by mass, or 0.8 to 1.5% by mass.
• the content of the heat-denatured vegetable protein in the emulsified gel is within an appropriate range, the balance between the progress of emulsification and gelation and the juicy feeling when eating is likely to be improved.
• the content of water in the emulsified gel may be, for example, 10% by mass or more, 15% by mass or more, 20% by mass or more, or 25% by mass or more. , 30% by mass or more.
• the content of water in the emulsified gel may be, for example, 80% by mass or less, 60% by mass or less, 50% by mass or less, or 45% by mass or less. , 40% by mass or less.
• the lower the water content in the emulsified gel the easier it is to impart a mellow and chunky texture to the processed meat-like food.
• "water content” also includes ice content.
• the upper and lower limits of the water content in the emulsified gel can be arbitrarily combined within the scope of the present disclosure. That is, the water content in the emulsified gel may be, for example, 10 to 80% by mass, 15 to 60% by mass, 20 to 50% by mass, or 25 to 45% by mass. % or 30 to 40% by mass.
• any oil or fat commonly used for food additive applications can be used.
• the fats and oils used include those with a saturation degree of 50 or higher, melting points of 20°C or higher, fatty acids with a carbon number of 18 or more that are 20% by mass or less, glycerides in the fats and oils that are 80% by mass or higher, etc. be able to.
• the oil or fat may include at least one selected from the group consisting of, for example, coconut oil, palm oil, canola oil, soybean oil, rice oil, corn oil, sesame oil, and olive oil.
• the fat or oil may be an animal fat or oil.
• oils and fats that are solid at room temperature such as coconut oil and palm oil, handling properties tend to improve.
• the content of fats and oils in the emulsified gel may be, for example, 20% by mass or more, 30% by mass or more, 45% by mass or more, or 50% by mass or more. , 55% by mass or more.
• the content of fats and oils in the emulsified gel may be, for example, 85% by mass or less, 80% by mass or less, 75% by mass or less, or 70% by mass or less. , 65% by mass or less.
• the lower the content of oil and fat in the emulsified gel the easier it is to impart a refreshing and light texture to the processed meat-like food.
• the upper limit and lower limit of the content of fats and oils in the emulsified gel can be arbitrarily combined within the scope of the present disclosure. That is, the content of fats and oils in the emulsified gel may be, for example, 20 to 85% by mass, 30 to 80% by mass, 45 to 75% by mass, or 50 to 70% by mass. %, or 55 to 65% by mass.
• the content of heat-denatured vegetable protein relative to the content of fats and oils in the emulsified gel may be 0.2% by mass or more, 0.5% by mass or more, and 1% by mass or more.
• the content may be 1.3% by mass or more.
• the higher the content of heat-denatured vegetable protein relative to the content of fats and oils in the emulsified gel the more advantageous it is likely to be for the progress of emulsification and gelation.
• the content of heat-denatured vegetable protein relative to the content of fats and oils in the emulsified gel may be 5% by mass or less, 4% by mass or less, 3% by mass or less, 2% by mass or less. It may be less than % by mass.
• the lower the content of heat-denatured vegetable protein relative to the content of fats and oils in the emulsified gel the more juicy the processed meat-like food is likely to be when eaten.
• the upper and lower limits of the content of heat-denatured vegetable protein relative to the content of fats and oils in the emulsified gel can be arbitrarily combined within the scope of the present disclosure. That is, the content of heat-denatured vegetable protein relative to the content of fats and oils in the emulsified gel may be, for example, 0.2 to 5% by mass, 0.5 to 4% by mass, or 1 to 4% by mass. It may be 3% by mass or 1.3 to 2% by mass.
• the emulsified gel may also contain polysaccharides such as thickening polysaccharides or binders.
• the polysaccharide may be derived from bacteria or from plants.
• the plant-derived polysaccharides may be derived from algae or land plants.
• the polysaccharide for example, one having a gelling ability alone can be used.
• the polysaccharide for example, one that can form a heat-resistant gel can be used.
• the polysaccharide is, for example, at least one selected from the group consisting of curdlan, deacylated gellan gum, native gellan gum, glucomannan, methylcellulose, hydroxypropylmethylcellulose, pectin, carrageenan, xanthan gum, agar, guar gum, gum arabic, and sodium alginate. It may contain one.
• the emulsified gel contains at least one selected from the group consisting of curdlan, deacylated gellan gum, native gellan gum, and glucomannan as a polysaccharide, which further facilitates gelation.
• curdlan deacylated gellan gum
• native gellan gum native gellan gum
• glucomannan as a polysaccharide
• the emulsifying gel can be prevented from breaking and being kneaded in during the preparation of processed meat-like foods.
• the balance between the effect of suppressing loss of fats and oils during baking and the effect of imparting a juicy feeling when eating processed meat-like foods is likely to be improved.
• the content of polysaccharides in the emulsified gel may be, for example, 0.01 parts by mass or more, and 0.03 parts by mass, based on the total content of heat-denatured vegetable protein, water, and fats and oils of 100 parts by mass.
• the amount may be 0.08 parts by mass or more, 0.1 parts by mass or more, or 0.3 parts by mass or more. The higher the polysaccharide content in the emulsified gel, the stronger the viscosity of the emulsified gel tends to be.
• the content of polysaccharides in the emulsified gel may be, for example, 1 part by mass or less, and 0.9 parts by mass or less, based on 100 parts by mass of the total content of heat-denatured vegetable protein, water, and fats and oils. It may be 0.8 parts by mass or less, 0.7 parts by mass or less, or 0.6 parts by mass or less. The lower the polysaccharide content in the emulsified gel, the easier it is to impart flavor to processed meat foods.
• the content of the polysaccharide in the emulsified gel may be, for example, 0.01 to 1 part by mass, with respect to the total content of heat-denatured vegetable protein, water, and oil and fat, 100 parts by mass, and 0. It may be .03 to 0.9 parts by mass, it may be 0.08 to 0.8 parts by mass, it may be 0.1 to 0.7 parts by mass, it may be 0.3 to 0. It may be 6 parts by mass.
• the polysaccharide content in the emulsified gel within an appropriate range, it is possible to prevent the emulsified gel from breaking and being kneaded into the processed meat-like food during preparation of the processed meat-like food.
• the balance between the effect of suppressing loss of fats and oils during baking and the effect of imparting a juicy feeling when eating processed meat-like foods is likely to be improved.
• the emulsified gel may further contain other components within a range that does not inhibit the effects of the present disclosure.
• the emulsified gel contains, as the other ingredients, at least one selected from the group consisting of animal proteins, undenatured vegetable proteins, sweeteners, spices, salts, flavoring agents, enzymes, pigments, and seasonings. May contain.
• the emulsified gel may be frozen.
• frozen products include those that are at least partially frozen by low-temperature treatment.
• the temperature of the emulsified gel may be 0°C or lower, -5°C or lower, -10°C or lower, or -20°C or lower. It's okay.
• the temperature of the emulsified gel may be -35°C or higher, -30°C or higher, or -25°C or higher.
• the upper and lower temperature limits of the emulsified gel can be arbitrarily combined within the scope of the present disclosure.
• the emulsified gel may be a granular material.
• the particle size of the emulsified gel may be, for example, 0.1 mm or more, 1 mm or more, or 5 mm or more.
• the length may be 8 mm or more, or 9 mm or more.
• the larger the particle size of the emulsifying gel the easier it is to impart juiciness to processed meat-like foods.
• the particle size of the emulsified gel may be, for example, 30 mm or less, 25 mm or less, 20 mm or less, 15 mm or less, or 10 mm or less.
• the smaller the particle size of the emulsifying gel the easier it is to uniformly disperse it in processed meat-like foods.
• the emulsified gel is a granular material
• the upper and lower limits of the particle size of the emulsified gel can be arbitrarily combined within the scope of the present disclosure. That is, the particle size of the emulsified gel may be, for example, 0.1 to 30 mm, 1 to 25 mm, 5 to 20 mm, 8 to 15 mm, 9 to It may be 10 mm.
• the particle size of the emulsified gel may be, for example, 0.1 to 30 mm, 1 to 25 mm, 5 to 20 mm, 8 to 15 mm, 9 to It may be 10 mm.
• the "particle size" of the emulsified gel refers to the short axis of the emulsified gel
• the "breadth diameter” refers to the shortest diameter among the three-dimensional dimensions.
• the diameter of the cross section perpendicular to the axial direction is often the minor axis, but this is not limited to this case.
• the particle size of the emulsified gel can be adjusted by selecting the pore size of the perforated plate.
• the emulsified gel of the present disclosure can be produced, for example, by the method for producing an emulsified gel described below.
• the method for producing an emulsified gel of the present disclosure includes a step (A) of obtaining an ungelled emulsion containing a low-denatured vegetable protein, water, and fat, and heating the ungelled emulsion at a temperature of 60 to 100°C. a step (B) of heating at a temperature to obtain an emulsified gel and/or an emulsified gel precursor.
• step (A) low-denatured vegetable protein, water (including aqueous solutions), and fats and oils are mixed and homogenized to obtain a non-gelled emulsion.
• ungelled emulsion refers to an emulsion in which gelation has not progressed or has hardly progressed.
• lowly denatured vegetable protein refers to a vegetable protein that has not been intentionally denatured by heating etc., except for unavoidable denaturation due to manufacturing processes such as extraction and purification, storage, etc. Also includes undenatured vegetable proteins.
• the degree of denaturation can be evaluated by thermal measurement or the like. Furthermore, the degree of denaturation can be suppressed by controlling processes such as extraction and purification.
• the low denatured vegetable protein acts as an emulsifier.
• a typical method for preparing an ungelled emulsion is as follows. First, a mixture is obtained by stirring and mixing low-denatured vegetable protein and water using a mixer, food processor, silent cutter, or the like.
• the water used here may be pure water, or may be an aqueous solution in which a solute is dissolved to an extent that does not significantly affect subsequent gelation.
• the aqueous solution for example, an aqueous solution in which each ion has an ion concentration of 1% by mass or less can be used.
• the ions include, but are not limited to, sodium ions, potassium ions, calcium ions, chloride ions, and the like.
• oil and fat are added and further stirred and mixed to obtain a non-gelled emulsion.
• molten fats and oils may be added.
• the method for preparing the ungelled emulsion is not limited to this.
• step (A) as the low-denatured vegetable protein, for example, proteins derived from grains or beans can be used.
• proteins derived from grains or beans can be used.
• the grain for example, fruits (seeds) of plants belonging to the Poaceae family can be used.
• fruits (seeds) of plants belonging to the leguminous family can be used.
• plants belonging to the Poaceae family include wheat, barley, oats, rye, pigeon oats, rice, and corn.
• plants belonging to the leguminous family include soybeans, fava beans, peas, kidney beans, chickpeas, deer beans, lentils, peanuts, adzuki beans, and mung beans.
• step (A) at least one protein selected from the group consisting of soybean protein, pea protein, and wheat protein can be used as the low-denatured vegetable protein.
• These low-denatured plant proteins have been shown to be safe and are easy to use.
• the low-denatured vegetable protein is soybean protein or contains soybean protein, it tends to be more advantageous for gelation to proceed in step (B) and subsequent steps.
• isolated protein or powdered protein can be used as the separated protein.
• an acid- or alcohol-treated separated protein can be used as the separated proteins. Separated proteins have fewer impurities and are more homogeneous, which tends to be advantageous for gelation to proceed.
• dry powdered protein for example, dry powdered protein can be used. Dry powdered proteins tend to quickly take in surrounding water and fats and oils, and are more uniform, which tends to be advantageous for the progress of gelation.
• soybean protein for example, commercially available isolated soybean protein can be used.
• the amount of low-denatured vegetable protein used in step (A), that is, the content of low-denatured vegetable protein in the ungelled emulsion obtained in step (A), is, for example, 0.1% by mass or more. 0.3% by mass or more, 0.5% by mass or more, 0.7% by mass or more, 0.8% by mass or more good.
• the content of low denatured vegetable protein in the ungelled emulsion obtained in step (A) may be, for example, 5% by mass or less, 4% by mass or less, 3% by mass or less It may be 2% by mass or less, or 1.5% by mass or less.
• the upper and lower limits of the content of low-denatured vegetable protein in the ungelled emulsion obtained in step (A) can be arbitrarily combined within the scope of the present disclosure. That is, the content of low denatured vegetable protein in the ungelled emulsion obtained in step (A) may be, for example, 0.1 to 5% by mass, or 0.3 to 4% by mass. The content may be 0.5 to 3% by mass, 0.7 to 2% by mass, or 0.8 to 1.5% by mass.
• step (A) For the amount of water used in step (A), that is, the content of water in the ungelled emulsion obtained in step (A), the same as described above for the content of water in the emulsified gel can be applied as is.
• step (A) As for the type of fats and oils used in step (A), the same as described above for the fats and oils contained in the emulsified gel can be applied as is. As for the amount of fats and oils used in step (A), that is, the content of fats and oils in the ungelled emulsion obtained in step (A), the content described above for the content of fats and oils in the emulsified gel can be applied as is.
• the protein content may be 0.2% by mass or more, 0.5% by mass or more, 1% by mass or more, or 1.3% by mass or more. good.
• the higher the content of low denatured vegetable protein relative to the content of fat and oil in the ungelled emulsion obtained in step (A) the better the progress of emulsification and gelation in steps (B) and subsequent steps. It is likely to be even more advantageous.
• the content of low denatured vegetable protein relative to the content of fats and oils in the non-gelled emulsion obtained in step (A) may be 5% by mass or less, and may be 4% by mass or less, It may be 3% by mass or less, or 2% by mass or less.
• the lower the content of low denatured vegetable protein relative to the content of fat and oil in the non-gelled emulsion obtained in step (A) the more juicy the processed meat-like food will be when eaten. Cheap.
• the upper and lower limits of the content of low denatured vegetable protein relative to the content of fats and oils in the ungelled emulsion obtained in step (A) can be arbitrarily combined within the scope of the present disclosure. That is, the content of low denatured vegetable protein relative to the content of fats and oils in the non-gelled emulsion obtained in step (A) may be, for example, 0.2 to 5% by mass, and may be 0.5 to 5% by mass. It may be 4% by mass, 1 to 3% by mass, or 1.3 to 2% by mass.
• step (A) By ensuring that the content of low denatured vegetable protein is within an appropriate range relative to the content of fats and oils in the ungelled emulsion obtained in step (A), progress of emulsification and gelation in steps (B) and subsequent steps is facilitated. It is easy to improve the balance between ease of cooking and juiciness when eating processed meat-like foods.
• polysaccharides may be added in addition to the above. That is, the ungelled emulsion obtained in step (A) may further contain a polysaccharide.
• the types of polysaccharides that can be contained in the ungelled emulsion obtained in step (A) are the same as those described above as polysaccharides that may be contained in the emulsified gel.
• the amount of polysaccharide that may be added in step (A), that is, the content of polysaccharide that may be included in the ungelled emulsion obtained in step (A), is the content of polysaccharide in the emulsified gel.
• the above-mentioned contents can be applied as is.
• the description of the content is based on "100 parts by mass of the total content of heat-denatured vegetable protein, water, and fats and oils", and the description of the content is based on "100 parts by mass of the total content of low-denatured vegetable protein, water, and fats and oils”. It can be read as the content.
• non-gelled emulsion When preparing the non-gelled emulsion, other components may be added within a range that does not impede the effects of the present disclosure. As for other components, the contents described above as other components that may be included in the emulsified gel can be applied as they are.
• step (B) the ungelled emulsion obtained in step (A) is heated at a heating temperature of 60 to 100° C. to obtain an emulsified gel and/or an emulsified gel precursor.
• a heating temperature 60 to 100° C.
• the ungelled emulsion at least a portion of the low-denatured vegetable protein becomes heat-denatured vegetable protein.
• the ungelled emulsion is gelled to become an emulsified gel, or gelation partially progresses to become an emulsified gel precursor.
• any device or equipment such as a kneader, heater, oven, constant temperature bath, water bath, oil bath, etc. can be used for heating.
• the temperature during heating may be 70°C or higher, 80°C or higher, or 85°C or higher.
• the temperature during heating may be 99°C or lower, 97°C or lower, or 95°C or lower.
• the upper and lower limits of the temperature during heating can be arbitrarily combined within the scope of the present disclosure. That is, the temperature during heating may be, for example, 70 to 99°C, 80 to 97°C, or 85 to 95°C.
• the heating time in step (B) may be, for example, 1 minute or more, 2 minutes or more, 5 minutes or more, or 10 minutes or more after reaching the target temperature (the heating temperature). It may be longer than 30 minutes, or longer than 30 minutes.
• the heating time in step (B) may be, for example, 120 minutes or less, 100 minutes or less, 80 minutes or less, or 70 minutes or less. When the heating time is within an appropriate range, thermal denaturation of the low-denatured vegetable protein progresses, and it tends to be more advantageous for gelation to progress.
• the method for producing an emulsified gel of the present disclosure may further include a step (C) of freezing the emulsified gel and/or the emulsified gel precursor.
• the gelation of the emulsified gel precursor further progresses by freezing. Further, by freezing, a frozen emulsified gel can be obtained.
• a frozen emulsified gel can be obtained.
• the temperature during freezing may be 0°C or lower, -5°C or lower, -10°C or lower, or -15°C or lower.
• the temperature during freezing may be -35°C or higher, -30°C or higher, or -25°C or higher.
• the upper and lower limits of the temperature during freezing can be arbitrarily combined within the scope of the present disclosure.
• the method for producing an emulsified gel according to the present disclosure may further include a step of pulverizing the emulsified gel using a chopper or the like.
• a step of pulverizing the emulsified gel using a chopper or the like As for the particle size of the emulsified gel when the emulsified gel is made into granules, the same as described above in the explanation of the emulsified gel can be applied as is.
• the processed meat-like food of the present disclosure includes a textured vegetable protein and an emulsified gel.
• the emulsified gel contains heat-denatured vegetable protein, water, and fat and oil, and the content of the heat-denatured vegetable protein with respect to the content of the fat and oil is 0.1 to 6% by mass.
• granular vegetable protein or fibrous vegetable protein can be used as the textured vegetable protein.
• the terms "granular vegetable protein” and “fibrous vegetable protein” are defined according to the Japanese Agricultural Standards by the Ministry of Agriculture, Forestry and Fisheries. That is, in the present disclosure, “granular vegetable protein” refers to a vegetable protein that is shaped into granules or flakes and has a meat-like structure. Furthermore, in the present disclosure, “fibrous vegetable protein” refers to a vegetable protein that is shaped into a fiber and has a meat-like structure. Typically, the granular vegetable protein has a "hardness” of 500,000 Pa or more measured under the following conditions. Further, typically, the fibrous vegetable protein has an "elasticity" of 0.65 or less measured under the following conditions.
• proteins derived from grains or beans that are processed into texture can be used.
• the grain for example, fruits (seeds) of plants belonging to the Poaceae family can be used.
• fruits (seeds) of plants belonging to the leguminous family can be used.
• plants belonging to the Poaceae family include wheat, barley, oats, rye, pigeon oats, rice, and corn.
• plants belonging to the leguminous family include soybeans, fava beans, peas, kidney beans, chickpeas, deer beans, lentils, peanuts, adzuki beans, and mung beans.
• a textured vegetable protein derived from at least one selected from the group consisting of soybean, pea, and wheat gluten can be used.
• tissue-based vegetable proteins have been shown to be safe and are easy to use.
• Textured vegetable proteins typically derived from soybeans have the advantage of being easy to form tissues.
• extruder-treated vegetable protein or nozzle-sprayed vegetable protein can be used as the textured vegetable protein.
• the contents described above in the explanation of the emulsified gel can be applied as is. That is, regarding the types and contents of heat-denatured vegetable proteins, water, oils and fats, polysaccharides, and other components that the emulsifying gel contains or may contain, the contents described above in the description of the emulsifying gel can be applied as is.
• the content of emulsified gel in the processed meat-like food may be, for example, 1% by mass or more, 5% by mass or more, 8% by mass or more, or 10% by mass or more.
• the content may be 12% by mass or more.
• the content of emulsified gel in the processed meat-like food may be, for example, 50% by mass or less, 40% by mass or less, 30% by mass or less, and 20% by mass or less. It may be 18% by mass or less.
• the upper and lower limits of the emulsified gel content in the processed meat-like food can be arbitrarily combined within the scope of the present disclosure. That is, the content of emulsified gel in the processed meat-like food may be, for example, 1 to 50% by mass, 5 to 40% by mass, 8 to 30% by mass, or 10 to 50% by mass. It may be 20% by mass or 12 to 18% by mass.
• the content of the emulsified gel in the processed meat-like food is within an appropriate range, the balance between the effect of suppressing oil loss during baking and the effect of imparting a juicy feeling when eating the processed meat-like food is likely to be improved.
• the rupture removal rate may be 3% by mass or more, 3.3% by mass or more, or 3.5% by mass or more, It may be 4% by mass or more. In the processed meat-like food of the present disclosure, the rupture removal rate may be 10% by mass or less, 9% by mass or less, 8% by mass or less, and 7% by mass or less. It may be.
• the upper limit and lower limit of the rupture liquid removal rate can be arbitrarily combined within the scope of the present disclosure. The rupture liquid removal rate can be evaluated, for example, by the method described in Examples.
• the processed meat-like food of the present disclosure may further contain other raw materials in addition to the textured vegetable protein and the emulsified gel, within a range that does not impede the effects of the present disclosure.
• the processed meat-like food of the present disclosure includes other raw materials such as water, fruit juice, vegetables, starch, fats and oils, seasonings, spices, thickeners, pigments, fragrances, enzymes, binders, and texturizers. It may include at least one selected from the group consisting of. For example, defatted soybean flour, wheat gluten, or the like may be used as the binder.
• the processed meat-like food of the present disclosure may further contain non-textured vegetable protein.
• the processed meat-like food of the present disclosure may further contain livestock meat depending on the intended use. That is, the processed meat-like food of the present disclosure may be a processed meat-like food in which not all but only part of the livestock meat in the processed meat food is replaced with vegetable protein.
• the processed meat-like food of the present disclosure may contain, as livestock meat, at least one selected from the group consisting of beef, pork, horsemeat, cotton wool, goat meat, and chicken meat.
• the processed meat-like food of the present disclosure can be used as a substitute for any processed meat food containing livestock meat (for example, hamburgers, meatballs, shumai, meatloaf, meatballs, etc.).
• the processed meat-like food of the present disclosure can be produced, for example, by the method for producing a processed meat-like food described below.
• the method for producing a processed meat-like food includes a step (D) of mixing a textured vegetable protein and an emulsified gel to obtain a mixture.
• the emulsified gel contains heat-denatured vegetable protein, water, and fat and oil, and the content of heat-denatured vegetable protein is 0.1 to 6% by mass relative to the content of fat and oil.
• step (D) a mixture (putty mixture) is obtained, for example, by mixing the textured vegetable protein, the emulsified gel, and other raw materials as necessary.
• the contents described above in the description of the processed meat-like food can be applied as is.
• the emulsified gel the contents described above in the explanation of the emulsified gel can be applied as is. That is, regarding the types and contents of heat-denatured vegetable proteins, water, fats and oils, polysaccharides, and other raw materials that the emulsifying gel contains or may contain, the content described above in the description of the emulsifying gel can be applied as is.
• each component may be mixed so that the emulsified gel content in the mixture is, for example, 1 to 50% by mass.
• each component is added so that the content of the emulsified gel in the mixture is, for example, 1% by mass or more, 5% by mass or more, 8% by mass or more, 10% by mass or more, or 12% by mass or more. may be mixed.
• each component is added so that the content of the emulsified gel in the mixture is, for example, 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, or 18% by mass or less. may be mixed.
• the upper and lower limits of the emulsified gel content in the mixture can be arbitrarily combined within the scope of the present disclosure. That is, the content of the emulsified gel in the mixture may be, for example, 1 to 50% by mass, 5 to 40% by mass, 8 to 30% by mass, or 10 to 20% by mass. %, or 12 to 18% by mass.
• the content of the emulsified gel in the mixture is within an appropriate range, the balance between the effect of suppressing loss of oil and fat during baking and the effect of imparting a juicy feeling when eating the processed meat-like food is likely to be improved.
• the emulsified gel may be added as a frozen product and mixed.
• the emulsified gel may be added as granules.
• the contents described above in the description of the emulsified gel can be applied as is.
• step (D) by adding and mixing the emulsified gel as a frozen product, the juiciness of the processed meat-like food when eaten becomes easier to improve. This is thought to be because by freezing the emulsified gel, the emulsified gel is prevented from breaking during mixing and kneaded into the mixture, and a considerable amount of the emulsified gel is retained until the time of eating.
• each component may be mixed at the same time, or after some of the components are mixed, the remaining components may be additionally mixed.
• Mixing may be performed manually or mechanically using a kneader, silent cutter, or the like.
• the method for producing a processed meat-like food of the present disclosure may further include a step (E) of freezing the mixture.
• the temperature during freezing may be 0°C or lower, -10°C or lower, or -20°C or lower.
• the temperature during freezing may be -45°C or higher, -40°C or higher, or -35°C or higher.
• the upper and lower limits of the temperature during freezing can be arbitrarily combined within the scope of the present disclosure.
• the method for producing a processed meat-like food according to the present disclosure may further include a step of heating or baking the mixture.
• the processed meat-like food obtained according to the present disclosure may weigh 10 g or more, 20 g or more, or 30 g or more as a single lump. The heavier the weight of a single lump, that is, the larger the size of the lump, the more juicy it will feel when you bite into it.
• the processed meat-like food obtained according to the present disclosure may have a weight of 1000 g or less, 500 g or less, 300 g or less, 100 g or less, or 50 g or less as a single lump. The lighter the weight of each lump, that is, the smaller the size of the lump, the less uneven heating will occur and the better for eating.
• the processed meat-like food obtained according to the present disclosure can be a processed meat-like food with less cooking loss during baking.
• Processed meat-like foods with low cooking loss during baking have a high moisture content and tend to have a fresh texture similar to livestock meat.
• the processed meat-like food obtained according to the present disclosure can be a processed meat-like food with a low breakage and liquid removal rate.
• Processed meat-like foods with a low breakage and liquid removal rate tend to have a juicy and excellent texture when chewed like livestock meat.
• Cooking loss (mass%) ⁇ (mass in raw state - mass after heating)/mass in raw state ⁇ x 100
• the frozen processed meat-like food was heated at 230° C. for 7 minutes using an oven (MRO-FV200, manufactured by Hitachi, Ltd.), and the mass after heating was measured.
• the processed meat-like food was divided into two equal parts, and the cross section of one of the halves was placed on a folded kitchen paper.
• a creep meter (RE2-33005C manufactured by Yamaden Co., Ltd.)
• pressure was applied from the opposite end of the cross section to break it.
• a cylindrical plunger with a diameter of 16 mm was used, the speed was 1 mm/s, and the strain rate was 100%. Thereafter, the mass of the kitchen paper that had absorbed the liquid was measured.
• Breakage removal rate (mass%) ⁇ (mass of kitchen paper after liquid absorption - mass of kitchen paper before liquid absorption)/mass of processed meat-like food after heating ⁇ x 100
• Emulsified gels were prepared using the raw materials shown in Table 1 (Examples 1 and 2 and Comparative Examples 1 and 2).
• New Fujipro SEH used as a low denatured vegetable protein is an isolated soybean protein.
• the low-denatured vegetable protein is simply referred to as "vegetable protein.”
• Emulsified gels were prepared in the same manner as in Example 2 using the raw materials shown in Table 3 (Examples 3 and 4 and Comparative Example 3). That is, a mixture is obtained by stirring and mixing vegetable protein and water, and an operation of adding 1/3 amount of oil and fat to the obtained mixture and stirring and mixing is repeated three times to obtain a non-gelled emulsion. , use a water bath to confirm that the temperature has reached 90°C, then hold it at 90°C for 1 hour, take it out from the water bath, let it air cool to room temperature (about 25°C), and then put it in the freezer (set temperature -20°C) overnight (about 12 hours).
• the frozen emulsified gel was pulverized using a chopper (BK-220 manufactured by Bonnie Co., Ltd.) to a particle size of 9.6 mm.
• a chopper BK-220 manufactured by Bonnie Co., Ltd.
• a processed meat-like food (hamburger steak) was prepared with the formulation shown in Table 4. Specifically, first, methylcellulose, rice flour, wheat gluten, starch, bamboo fiber, salt, monosodium glutamate, sugar, black pepper, and nutmeg, cold water 2, and canola oil were added to a bowl and stirred manually. Subsequently, the textured vegetable protein, which had been soaked in cold water 1 in advance, was added to the bowl and stirred. Further, the frozen emulsified gel and granular vegetable protein were added to a bowl and stirred to form a paste. 35g of the obtained product was weighed and molded into a circular hamburger steak with a diameter of 4cm.
• Example 16 [Examination of the effect of adding emulsified gel as a frozen product]
• Processed meat-like foods were prepared using the same formulations as in Table 4 and following the same procedure as in Example 3 (Examples 16 and 17).
• the raw materials and amounts of the emulsified gel used are the same as in Table 1.
• Example 16 the emulsified gel after freezing treatment was cut and refrigerated at 4°C. That is, in Example 16, emulsified gel was not added as a frozen product.
• Example 17 the cut emulsified gel was used as it was as a frozen product. Cooking loss and breakage removal rate were measured for each processed meat-like food obtained. The results are shown in Table 9.
• the emulsifying gel, the method for producing the emulsifying gel, the processed meat-like food, and the method for producing the processed meat-like food of the present disclosure are suitably used in the food industry where at least a portion of livestock meat in processed meat foods is replaced with vegetable protein. It is possible.

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• 2023
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