WO2023210637A1 - 肉様食品用改質剤及び肉様食品 - Google Patents

肉様食品用改質剤及び肉様食品 Download PDF

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Publication number
WO2023210637A1
WO2023210637A1 PCT/JP2023/016286 JP2023016286W WO2023210637A1 WO 2023210637 A1 WO2023210637 A1 WO 2023210637A1 JP 2023016286 W JP2023016286 W JP 2023016286W WO 2023210637 A1 WO2023210637 A1 WO 2023210637A1
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Prior art keywords
meat
modifier
fatty acid
food
foods
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Ceased
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PCT/JP2023/016286
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English (en)
French (fr)
Japanese (ja)
Inventor
哲史 有馬
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Mitsubishi Chemical Corp
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Mitsubishi Chemical Corp
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Application filed by Mitsubishi Chemical Corp filed Critical Mitsubishi Chemical Corp
Priority to EP23796377.2A priority Critical patent/EP4516110A4/en
Priority to JP2024517340A priority patent/JPWO2023210637A1/ja
Priority to CN202380035721.3A priority patent/CN119072238A/zh
Publication of WO2023210637A1 publication Critical patent/WO2023210637A1/ja
Priority to US18/926,401 priority patent/US20250040572A1/en
Anticipated expiration legal-status Critical
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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
    • 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
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides
    • 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
    • A23J7/00—Phosphatide compositions for foodstuffs, e.g. lecithin
    • 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
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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

Definitions

  • the present invention relates to a meat-like food modifier and a meat-like food using the same.
  • rapeseed oil is O/W emulsified using isolated soybean protein and methylcellulose to form an emulsion card, which is added to meat-like processed food dough at a predetermined particle size, dispersed, and molded.
  • a technique has been proposed in which a meat-like processed food that has a juicy texture after thawing can be obtained by heating, freezing, and thawing the meat.
  • Patent Document 2 discloses that by including a porous material having a particle size below a sieve with an opening of 4000 ⁇ m in an emulsion using powdered vegetable protein, ground meat or ground meat-like processed food can be given a meaty texture. , techniques for imparting a juicy feeling have been proposed.
  • Patent Document 3 discloses that an oil and fat composition for processed foods containing edible fats and oils having a solid fat content within a specific range and having a specific size is used in processed foods containing vegetable protein, so that when chewed. Techniques have been proposed to impart ease of unraveling and juiciness.
  • JP2018-29565A Japanese Patent Application Publication No. 2021-48807 International Publication No. 2020/004058
  • Meat-like foods do not contain animal-derived raw materials such as animal meat or animal fats and oils, so it is extremely difficult to make them foods that have the same texture and juiciness as animal meat. Therefore, even with the techniques described above, it has not been possible to provide meat-like foods with excellent texture and juiciness.
  • the present invention is a modifier for meat-like foods that can be easily prepared, and is a meat-like food that uses vegetable protein and contains few or no animal-derived raw materials.
  • a meat-like food modifier capable of imparting equivalent texture (e.g., softness) and juicy feeling (e.g., moist feeling), and a meat-like food modifier containing this meat-like food modifier with excellent texture and juicy feeling.
  • the purpose is to provide meat-like foods.
  • the present inventor has proposed a modifier in which fine crystals of a specific emulsifier are dispersed in a liquid vegetable oil, or a modifier with a specific viscosity that contains a specific emulsifier in a liquid vegetable oil. , it has been found that the above objectives are achieved.
  • the gist of the present invention is the following [1] to [9].
  • a modifier for meat-like foods which contains vegetable oil and fat in a liquid state at 10°C and a fatty acid ester as an emulsifier, and the emulsifier has a crystal size of 0.1 to 250 ⁇ m.
  • a modifier for meat-like foods which contains a vegetable oil in a liquid state at 10°C and a fatty acid ester as an emulsifier, and has a viscosity of 1,000 to 30,000 mPa ⁇ s at 15°C. .
  • a meat-like food comprising the meat-like food modifier according to any one of [1] to [8].
  • the present invention also has the following gist ⁇ 1> to ⁇ 9>.
  • ⁇ 1> A modifier for vegetable proteins, which contains an oil or fat in a liquid state at 10° C. and a fatty acid ester as an emulsifier, and the emulsifier has a crystal size of 0.01 to 1000 ⁇ m.
  • ⁇ 2> The vegetable protein modifier according to ⁇ 1>, which has a viscosity of 1,000 to 30,000 mPa ⁇ s at a temperature of 15°C.
  • a modifier for vegetable protein which contains oil and fat in a liquid state at 10°C and a fatty acid ester as an emulsifier, and has a viscosity of 1,000 to 30,000 mPa ⁇ s at a temperature of 15°C. .
  • ⁇ 6> The modifier for vegetable protein according to any one of ⁇ 1> to ⁇ 5>, wherein the weight ratio of unsaturated oil/fat/saturated oil in the oil/fat in a liquid state at 10° C. is 2 to 100.
  • a food product comprising the vegetable protein modifier according to any one of ⁇ 1> to ⁇ 6>.
  • a livestock meat-like food comprising the vegetable protein modifier according to any one of ⁇ 1> to ⁇ 6>.
  • ⁇ 9> A livestock meat-like food comprising the modifier for vegetable protein according to any one of ⁇ 1> to ⁇ 6> and containing no livestock meat.
  • the present invention also has the following gist [10] to [17].
  • Meat comprising a step of adding a modifier containing vegetable oil and fat in a liquid state at 10° C. and a fatty acid ester as an emulsifier, and the emulsifier having a crystal size of 0.1 to 250 ⁇ m.
  • Method of manufacturing similar foods [11] It is characterized by having a step of adding a vegetable oil and fat in a liquid state at 10°C and a modifier containing a fatty acid ester as an emulsifier and having a viscosity of 1,000 to 30,000 mPa ⁇ s at 15°C.
  • a method for producing a meat-like food comprising a step of adding a modifier containing vegetable oil and fat in a liquid state at 10° C. and a fatty acid ester as an emulsifier, and the emulsifier having a crystal size of 0.1 to 250 ⁇ m.
  • the present invention also has the following gist [18] to [23].
  • a modified product for the production of meat-like foods comprising a vegetable oil and fat in a liquid state at 10°C and a fatty acid ester as an emulsifier, and the emulsifier has a crystal size of 0.1 to 250 ⁇ m. Use of quality agents.
  • the modifier of the present invention is a modifier that can be easily prepared and has excellent productivity.
  • the modifier of the present invention is a modifier that can be easily prepared and has excellent productivity. By incorporating it into foods that do not contain it, especially meat-like foods, it is possible to realize meat-like foods that have excellent texture and juiciness comparable to those of animal meat. That is, the modifier of the present invention is particularly suitable as a modifier for vegetable proteins. Furthermore, the modifier of the present invention is suitable as a modifier for meat-like foods.
  • the modifier of the present invention (hereinafter sometimes referred to as the "modifier for meat-like foods of the present invention") is a fat or oil that is in a liquid state at 10°C (hereinafter referred to as “liquid fat”). ) and a fatty acid ester as an emulsifier, and the crystal size of the emulsifier is within a specific range.
  • the modifier of the present invention is characterized by containing a liquid oil or fat that is in a liquid state at 10°C and a fatty acid ester as an emulsifier, and having a viscosity at 15°C of 1,000 to 30,000 mPa ⁇ s. do.
  • the modifier of the present invention contains a liquid vegetable oil and a fatty acid ester as an emulsifier, and the crystal size of the emulsifier is within a specific range, and the viscosity at 15°C is 1,000 to 30,000 mPa ⁇ s. It is something that is.
  • Emulsifiers such as fatty acid esters exist in a crystalline state in liquid vegetable oils, and the liquid vegetable oils easily enter the crystalline network structure of the emulsifiers such as fatty acid esters.
  • the smaller the crystal size of the emulsifier, such as fatty acid ester, into which the liquid vegetable oil has entered the easier it is for the modifier to mix with the vegetable meat. That is, if the crystal size of the fatty acid ester is too large, the fatty acid ester itself becomes bulky and becomes difficult to mix with plant meat and the like.
  • the structural size of meat such as vegetable meat is usually on the order of several hundred ⁇ m, modifiers such as fatty acid esters and other emulsifiers with a crystal size of 250 ⁇ m or less are particularly easy to mix.
  • the crystal size of the emulsifier such as fatty acid ester is determined by the ease with which liquid vegetable oils and fats enter the crystal network structure of the emulsifier such as fatty acid ester, and the ease with which the modifier mixes with plant meat, etc.
  • the specific viscosity of the modifier at 15° C. is determined by the above-mentioned crystal size that allows liquid vegetable oil to easily enter the crystalline network structure of the emulsifier such as fatty acid ester and to mix easily with vegetable meat, etc. is the viscosity of the modifier corresponding to
  • the modifier of the present invention is easily mixed with vegetable meat, etc., and exerts its effect as a modifier uniformly and effectively due to the liquid vegetable oil that has entered the crystalline network structure of the emulsifier such as fatty acid ester. can do.
  • the crystals of emulsifiers such as fatty acid esters in the modifier melt when heated during the production of meat-like foods, but the presence of the modifier of the present invention changes the thermal denaturation state of proteins and improves the texture. It is thought that the quality and juiciness will be improved.
  • the modifier of the present invention can improve texture and juiciness by easily mixing with plant meat, etc., and uniformly and effectively affecting the heat-denatured state of plant meat, etc. .
  • the liquid fat used in the present invention is a fat that is in a liquid state at 10°C.
  • an oil or fat is liquid at 10° C.
  • the vegetable protein and the oil can be mixed well, and a juicy feeling can be sufficiently imparted.
  • the liquid fats and oils used in the present invention are not particularly limited as long as they are in a liquid state at 10° C. and can be applied to foods.
  • the liquid oil used in the present invention is preferably a vegetable oil. That is, the liquid fat (hereinafter sometimes referred to as "liquid fat” or "liquid vegetable fat”) used in the present invention is preferably a liquid vegetable fat.
  • liquid fats and oils used in the modifier of the present invention include soybean oil, rapeseed oil, corn oil, (roasted) sesame oil, sesame salad oil, perilla oil, flaxseed oil, peanut oil, safflower oil, and sunflower oil. , castor oil, cottonseed oil, grapeseed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, olive oil, rice bran oil (rice oil), wheat germ oil, cocoa butter, Examples include, but are not limited to, mixed oils, fractionated oils, hydrogenated oils, and transesterified oils. The above fats and oils may be used alone or in combination of two or more.
  • the liquid fat used in the present invention has good fluidity, and when a processed food containing vegetable protein is prepared, there is a tendency that the vegetable protein and fat can be mixed well, and a juicy feeling can be effectively imparted. Therefore, the content weight ratio of unsaturated oil/fat/saturated oil is preferably 2 or more, more preferably 3 or more, and even more preferably 5 or more, while it is preferably 100 or less, and 50 or less. It is more preferable that it is, and it is even more preferable that it is 30 or less.
  • the above upper and lower limits can be arbitrarily combined.
  • the weight ratio of unsaturated fat/fat/unsaturated fat in the liquid fat is preferably 2 to 100, more preferably 2 to 50, still more preferably 3 to 50, and particularly preferably is 5-30.
  • the numerical value in parentheses represents the content weight ratio of unsaturated oil/fat/saturated oil/fat.
  • palm oil (0.97), palm olein (1.45), palm kernel (0.24), and coconut oil (0.10) do not satisfy the above preferred range.
  • the modifier of the present invention contains a fatty acid ester as an emulsifier.
  • fatty acid ester fatty acid esters commonly used as nonionic emulsifiers can be used.
  • fatty acid esters include glycerin fatty acid esters such as monoglycerin fatty acid esters, polyglycerin fatty acid esters, glycerin organic acid fatty acid esters, glycerin fatty acid esters such as sorbitan fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, and ethylene glycol fatty acid esters.
  • Other examples include fatty acid esters of polyhydric alcohols.
  • the number of carbon atoms in the fatty acid of the fatty acid ester is preferably 10 or more, more preferably 12 or more, even more preferably 14 or more, particularly preferably 16 or more, and on the other hand, preferably 24 or less, more preferably 22 or less, More preferably it is 20 or less, particularly preferably 18 or less. If the fatty acid ester has a carbon number within the above range, the resulting emulsifier tends to have a good crystal size. The above upper and lower limits can be arbitrarily combined.
  • the number of carbon atoms in the fatty acid in the fatty acid ester is preferably 10 to 24, more preferably 12 to 22, even more preferably 14 to 20, particularly preferably 16 to 18.
  • fatty acid esters may be used alone or in any combination and ratio of two or more.
  • the composition ratio thereof is a ratio of glycerin fatty acid ester/fatty acid ester of a polyhydric alcohol other than glycerin (weight ratio), preferably 10/90. Above, it is more preferably 20/80 or more, still more preferably 49/51 or more, preferably 90/10 or less, more preferably 80/20 or less, and even more preferably 30/70 or less. Within the above range, it is possible to maintain the crystals of the emulsifier in a fine state, and when preparing processed foods containing vegetable protein, the vegetable protein and fats and oils mix well, effectively imparting a juicy texture.
  • the above upper and lower limits can be arbitrarily combined.
  • the above-mentioned glycerin fatty acid ester/fatty acid ester of polyhydric alcohol other than glycerin is preferably 10/90 to 90/10, more preferably 20/80 to 80/20, still more preferably 49/51 to It is 30/70.
  • the emulsifier content tends to be such that when preparing a processed food containing vegetable protein, it can effectively impart a juicy feeling by efficiently impregnating fats and oils into the vegetable protein. In some respects, more is better.
  • the content of the emulsifier is preferably 2.5% by weight or more, more preferably 5% by weight or more, still more preferably 7.5% by weight or more.
  • a smaller amount is preferable in terms of suppressing deterioration of the flavor of meat foods containing the modifier of the present invention.
  • the content of the emulsifier is preferably 30% by weight or less, more preferably 20% by weight or less, still more preferably 15% by weight or less.
  • the above upper and lower limits can be arbitrarily combined.
  • the emulsifier content is preferably 2.5 to 30% by weight, more preferably 5 to 20% by weight, even more preferably 7.5 to 15% by weight. be.
  • the emulsifier exists as crystals in the liquid fat because it has a solubility in the fat or oil.
  • the crystal size of the emulsifier in the modifier of the present invention forms a dense network structure, and the liquid fat contained therein can be included in the network, thereby efficiently impregnating the fat and oil into vegetable protein. It is preferable that the size is large in that it can be used. Specifically, the thickness is preferably 0.01 ⁇ m or more, more preferably 0.1 ⁇ m or more, even more preferably 1 ⁇ m or more, particularly preferably 3 ⁇ m or more, and most preferably 5 ⁇ m or more. On the other hand, a smaller size is preferable since it facilitates efficient impregnation of fats and oils into vegetable proteins by forming a network structure.
  • the thickness is preferably 1000 ⁇ m or less, more preferably 500 ⁇ m or less, even more preferably 250 ⁇ m or less, particularly preferably 130 ⁇ m or less, particularly preferably 115 ⁇ m or less, and most preferably 100 ⁇ m or less.
  • the crystal size of the emulsifier in the modifier of the present invention is preferably 0.01 to 1000 ⁇ m, more preferably 0.1 to 500 ⁇ m, even more preferably 0.1 to 250 ⁇ m, particularly preferably 0.1 to 130 ⁇ m, Most preferably 1 to 100 ⁇ m.
  • the crystal size of the emulsifier is determined for all emulsifier crystals observed in the field of view when the modifier of the present invention is observed with a polarizing microscope, as described in the Examples section below. , is the measured value of its size.
  • the method for measuring the crystal size will be described below.
  • the crystalline state of the emulsifier is confirmed under crossed Nicol conditions using a polarizing microscope (Olympus BX-53). Images were acquired using a digital microscope camera (Olympus DP74). The lengths of the long sides of 20 or more crystals in the photographed images were measured using image analysis software (WinROOF2015), and the minimum value, maximum value, and average value were calculated.
  • a method of adjusting the following conditions (1) to (5) and the like may be appropriately combined.
  • Fatty acid ester is used as an emulsifier.
  • Nonionic emulsifiers other than fatty acid esters are used together.
  • the modifier of the present invention may contain other components as necessary within a range that does not impair the object of the present invention.
  • emulsifiers other than fatty acid esters include emulsifiers other than fatty acid esters, pH adjusters (hydrochloric acid, lactic acid, citric acid, acetic acid, calcium hydroxide, caustic soda, soda carbonate, sodium bicarbonate, sodium acetate). ), salts (salt, phosphate, glutamate, citrate, gluconate, carbonate, etc.), proteins (milk protein, egg white, wheat protein, etc.), amino acids, enzymes (transglutaminase, protease, etc.) , carbohydrates, dietary fiber, fragrances, pigments, antioxidants, etc. These may be used alone or in combination of two or more.
  • phospholipids such as lecithin as emulsifiers
  • fats and oils can be more efficiently impregnated into vegetable proteins, resulting in juicier results. It tends to give a sense of effect effectively.
  • the phospholipid such as lecithin is preferably used in a proportion of 0.01 to 10% by weight, particularly 0.1 to 5% by weight, based on the fatty acid ester.
  • the content of the liquid fat is the balance of the emulsifier and the other components mentioned above, and the content of the liquid fat in the modifier of the present invention is preferably 68.00% by weight. % or more, more preferably 84.00% by weight or more, and preferably 97.49% by weight or less, more preferably 94.90% by weight or less.
  • the above upper and lower limits can be arbitrarily combined.
  • the content of liquid fat is preferably 68.00 to 97.49% by weight, more preferably 84.00 to 94.90% by weight.
  • the modifier of the present invention preferably has a viscosity at 15°C of 1,000 mPa ⁇ s or more, more preferably 2,000 mPa ⁇ s or more, still more preferably 3,000 mPa ⁇ s or more, particularly preferably is 5,000 mPa ⁇ s or more, while it is preferably 30,000 mPa ⁇ s or less, more preferably 20,000 mPa ⁇ s or less, still more preferably 15,000 mPa ⁇ s or less, particularly preferably 10,000 mPa ⁇ s s or less.
  • the viscosity of the modifier is within the above range, it is easy to handle during preparation and use (when blended into foods), and the modification effect of the modifier of the present invention can be effectively exhibited.
  • the above upper and lower limits can be arbitrarily combined.
  • the modifier of the present invention preferably has a viscosity at 15°C of 1,000 to 30,000 mPa ⁇ s, more preferably 2,000 to 20,000 mPa ⁇ s, and still more preferably 3 ,000 to 15,000 mPa ⁇ s, particularly preferably 5,000 to 10,000 mPa ⁇ s.
  • ⁇ Preparation method of modifier> There are no particular restrictions on the method for preparing the modifier of the present invention, but for example, liquid vegetable oil is heated to about 70 to 90°C, and fatty acid ester as an emulsifier and other ingredients used as necessary are added to the mixture.
  • An example of this method is to add the components, stir them, completely dissolve them, and then rapidly cool the resulting solution to a temperature of about 20 to 40°C.
  • quenching means cooling at a temperature decreasing rate of 1.0° C./min or more.
  • the modifier of the present invention is preferably stored at a temperature of 25°C or less, for example, 0 to 25°C.
  • the modifier of the present invention can be used as a texture-improving agent or juicy-feel improving agent for various foods.
  • Foods containing the modifier of the present invention are not particularly limited, and include meat-like foods, processed seafood-like foods, milk-like foods, and the like.
  • the modifier of the present invention is particularly suitable for use in meat-like foods because it is effective in imparting texture and juiciness equivalent to those of animal meat such as livestock meat. That is, the modifier of the present invention can be used for producing meat-like foods.
  • the modifier of the present invention can provide a method for improving the texture of meat-like foods.
  • the modifier of the present invention can provide a method for improving the juiciness of meat-like foods.
  • the food of the present invention contains the modifier of the present invention. Furthermore, the meat-like food of the present invention contains the meat-like food modifier of the present invention.
  • Meat-like foods are foods that use vegetable protein and do not contain animal meat, or contain only a small amount of animal meat, and have the same taste, flavor, and texture as animal meat. .
  • animal meat refers to the meat of vertebrate animals, including the meat of land mammals such as beef, pork, horse meat, mutton, goat meat, venison, boar meat, and rabbit meat, as well as poultry (chicken meat). , domestic duck, turkey, etc.), as well as the meat of marine mammals such as whales, fish, amphibians, and reptiles.
  • Examples of vegetable proteins contained in meat-like foods include those that are substitutes for meat and have a protein content of 40% by weight or more on a dry weight basis.
  • soybean protein, lentil protein, Examples include bean proteins such as chickpea protein and pea protein, and wheat proteins. From the viewpoint of texture imparted to meat-like foods, soybean protein is preferred, and soybean protein is particularly preferred. Only one type of these vegetable proteins may be used, or two or more types may be used in any combination and ratio.
  • the form of the animal meat is minced, shredded, thinly sliced, pieced, chopped, lumped, diced, or chopped.
  • the processed food may be in the form of mince, but is not limited to the form, but it is preferably in the form of mince, since it can easily loosen in the mouth when chewing the processed food and impart a juicy feel.
  • minced soybean protein include granular soybean protein.
  • the content is preferably in the range of 90:10, preferably in the range of 50:50 to 80:20, in order to effectively obtain the modifying effect of the modifier of the present invention.
  • meat-like foods include meat-like foods and fish-like foods, and specific examples include karaage, hamburgers, minced meat cutlets, meat balls, croquettes, gyoza, shumai, Chinese steamed buns, sausages (meat sausages, fish sausages), and meat.
  • examples include, but are not limited to, balls, meatballs, meatloaf, spring rolls, meat-filled omelets, cabbage rolls, fried tofu in bags (purse bags), stuffed meat, samosas, and xiaolongbao.
  • various seasonings such as sugar, salt, and soy sauce, powdered vegetables, emulsion curd, yeast, etc. may be added to the meat-like food. can.
  • the modifier of the present invention is useful for these animal meat substitute foods.
  • the meat-like food to which the modifier of the present invention is applied does not contain animal protein, or if it contains animal protein, the weight ratio of animal protein/vegetable protein is 1.0 or less. It is preferable that there be. This animal protein/vegetable protein weight ratio is more preferably 0.2 or less, and even more preferably 0.1 or less. Since the modification effect of the modifier of the present invention is more effectively exhibited, the content of animal protein in the meat-like food to which the modifier of the present invention is applied is 0%, that is, the content of animal protein according to the present invention The meat-like food to which the modifier is applied preferably does not contain animal protein.
  • the method for producing the meat-like food of the present invention can be produced according to conventional methods depending on the type of meat-like food.
  • a dough obtained by uniformly kneading vegetable protein, the modifier of the present invention, various seasonings, powdered vegetables, and other ingredients mixed as necessary with water can be mentioned.
  • the above-mentioned molded product may be made of ingredients other than the above-mentioned dough, such as the skins of gyoza, shumai, spring rolls, Chinese steamed buns, vegetables such as green peppers and cabbage, batters, breaders, coating materials such as bread crumbs, fried tofu, sausage casings, etc. May contain. From the viewpoint of further enhancing the juiciness of the meat-like food, it is preferable that the molded product includes all or part of the dough covered with a food material other than the dough.
  • the meat-like food of the present invention is preferably produced by adding the modifier of the present invention to raw materials for the meat-like food. That is, the method for producing a meat-like food of the present invention preferably includes a step of adding the modifier of the present invention.
  • the crystal sizes of the prepared modifier emulsifier, solid vegetable oil, and rapeseed oil were measured using a polarizing microscope (BX-53, manufactured by Olympus Corporation).
  • the viscosity of the prepared modifier was measured using a dynamic viscoelasticity measurement device (HAAKE RheoStress 600) at a temperature of 15°C using a ⁇ 60mm 1° cone plate and a gap of 0.052mm. The maximum viscosity was measured for a measurement time of 3 minutes.
  • Modifiers were prepared in the following manner using the blending ratios shown in Table 1 below. Heating rapeseed oil (weight ratio of unsaturated oil/saturated oil content: 15.85) to 80°C or higher, emulsifiers (monoglycerin fatty acid ester (fatty acid carbon number 18) and propylene glycol fatty acid ester (fatty acid carbon number 18)) and lecithin were added and stirred to completely dissolve. The obtained solution was rapidly cooled to 40° C. at a rate of 2.0° C./min while stirring to obtain a modifier for meat-like foods of the present invention. The crystal size and viscosity of the emulsifier of the obtained meat-like food modifier were measured, and the results are shown in Table 3.
  • a meat-like processed food using soybean protein was prepared in the following manner at the blending ratio shown in Table 2 below.
  • onion powder, dark soy sauce, white sugar, yeast extract, salt, emulsion curd, and the above-mentioned meat-like food modifier were uniformly stirred and mixed using a stirrer (KM300, manufactured by Aikosha Seisakusho Co., Ltd.).
  • Granular soy protein that had been rehydrated for 30 minutes was added thereto, and the mixture was further stirred and kneaded until it became a cohesive and uniform dough. Shape the dough into a piece with a diameter of 6 cm and a thickness of 2 cm.
  • Example 1 meat-like food was prepared in the same manner as in Example 1, except that vegetable oil (Botanova, manufactured by Miyoshi Oil Co., Ltd.), which is solid at 10°C and does not contain an emulsifier, was used instead of the meat-like food modifier. Foods were prepared and evaluated in the same manner. Table 3 shows the crystal size and viscosity at 15° C. measured for the vegetable oil and fat used, and the evaluation results of the prepared meat-like food. Moreover, the crystal state is shown in FIG.
  • Examples 2 to 7 Preparation of modifier> A meat-like food modifier was prepared in the same manner as in Example 1 using the blending ratios shown in Table 4 below. The crystal size of the emulsifier of the obtained meat-like food modifier was measured, and the results are shown in Table 4. Further, the crystal states of Examples 2 to 7 are shown in FIG.
  • a meat-like processed food using soybean protein and pea protein was prepared in the following manner at the mixing ratio shown in Table 5 below. After absorbing soybean protein with water three times its weight, it was loosened using a stirrer. The pea protein, the meat-like food improver, and the remaining water were uniformly stirred and mixed using a stirrer. The loosened soy protein, the composition uniformly mixed above, egg white powder, salt, and glucose were added, and the mixture was further stirred and kneaded until a cohesive and uniform dough was obtained. The dough was shaped into bite-sized pieces and baked at 130°C for 30 minutes using superheated steam to obtain the meat-like food of the present invention.
  • the meat-like food using the meat-like food modifier of the present invention has excellent meat-like texture and juicy feeling.

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CN202380035721.3A CN119072238A (zh) 2022-04-26 2023-04-25 仿肉食品用改性剂和仿肉食品
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