WO2023277147A1 - Meat alternative food containing curd and production method therefor - Google Patents

Meat alternative food containing curd and production method therefor Download PDF

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Publication number
WO2023277147A1
WO2023277147A1 PCT/JP2022/026302 JP2022026302W WO2023277147A1 WO 2023277147 A1 WO2023277147 A1 WO 2023277147A1 JP 2022026302 W JP2022026302 W JP 2022026302W WO 2023277147 A1 WO2023277147 A1 WO 2023277147A1
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Prior art keywords
meat
meat substitute
substitute
present
curd
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PCT/JP2022/026302
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French (fr)
Japanese (ja)
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詩絵 後藤
和也 種市
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ユニテックフーズ株式会社
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Priority to JP2022567842A priority Critical patent/JPWO2023277147A1/ja
Publication of WO2023277147A1 publication Critical patent/WO2023277147A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/28—Working-up of proteins for foodstuffs by texturising using coagulation from or in a bath, e.g. spun fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 invention relates to meat substitutes. More particularly, it relates to meat substitutes containing curd containing curdlan and cellulose derivatives as constituents.
  • Patent Document 1 by using a vegetable textured protein containing starch, a starch-containing material, wheat protein, etc., and using a vegetable textured protein containing a specific amount of water per 100 parts by mass in terms of dry matter, discloses techniques for providing meat-like foods.
  • this meat-like food exhibits a texture (elasticity, hardness, fiber texture) close to that of natural meat, which can be used as a substitute for meat for processed meat foods such as steak, grilled meat, and roast beef.
  • Patent Document 2 discloses an emulsion base prepared by stepwise use of methylcellulose, modified gluten, vegetable protein and oil.
  • Patent Document 3 discloses a composition for processed soybean protein foods containing soybean protein, a gelling agent, a coagulant, and water, which is gelled by heating, as a substitute for processed meat foods.
  • the object of the present invention is to provide a meat substitute that has the same physical properties as animal-derived meat and has good workability.
  • a further object of the present invention is to provide a meat substitute that, when cooked, has the same texture, flavor, appearance, etc. as when meat derived from an animal is cooked.
  • the present inventors have found that by including curd having curdlan and a cellulose derivative as constituent components, it has physical properties similar to animal-derived meat and workability.
  • the present inventors have found that a good meat substitute can be obtained, and have completed the present invention.
  • the meat substitute of the present invention it is possible to provide a meat substitute food equivalent in texture, flavor, appearance, etc., to those obtained when animal-derived meat is used.
  • the meat substitute of the present invention is less likely to rot, etc., it is possible to provide meat substitute foods with excellent preservability even if animal-derived meat (raw meat) is not used at all or partly used. Become.
  • the present invention relates to meat substitutes and the like shown in the following (1) to (8).
  • the meat substitute according to (4) above, wherein the powder is a powder containing a cellulose derivative.
  • a method for producing a meat substitute comprising the following steps.
  • a method for producing a meat substitute food comprising the step of mixing the curd prepared in step A with other materials (8) and processing the meat substitute according to any one of the above (1) to (6).
  • FIG. 10 shows a photograph of the meat substitute during baking (Example 6). It is a figure which showed the substitute meat food and the external appearance of the cross section (Example 6).
  • the present invention will be described in detail below.
  • the "meat substitute” of the present invention refers to a substance that has physical properties equivalent to those of animal-derived meat, and which can be cooked to produce the same food as when animal-derived meat is used.
  • Such a “meat substitute” of the present invention may contain a curd having "curdlan and a cellulose derivative” as constituent components.
  • Curdlan and cellulose derivatives may be any as long as the "meat substitute” of the present invention can be produced.
  • Examples of “cellulose derivatives” include methylcellulose and hydroxypropylmethylcellulose. These "cellulose derivatives" can also be used in combination of two or more.
  • the "meat substitute” of the present invention can be produced by adding any amount of "curdlan and cellulose derivative". "Curdlan and cellulose derivative” are preferably added in a total amount of 3.0 w/w% or more relative to the total amount of curd. If the total amount of "curdlan and cellulose derivative" contained in the curd is less than 3.0w/w%, the moldability of the meat substitute food becomes poor and the hardness of the meat substitute food becomes insufficient. This is because there is a tendency
  • the ratio of "curdlan and cellulose derivative" contained in the curd may be any ratio as long as the "meat substitute" of the present invention can be produced, for example, 1:9 to 9:1. It is preferable that the ratio is 2:8 to 8:2.
  • curdlan and cellulose derivative contained in the curd is 3.0 w/w% or more and the amount is such that the "meat substitute” of the present invention can be produced, it is included in the “meat substitute” of the present invention. Any amount of “curdlan” and “cellulose derivative” may be used.
  • Curdlan may contain, for example, 0.05 w/w% or more and 10.0 w/w% or less, 0.1 w/w% or more and 9.0 w/w% or less, and 0.2 w/w % or more and 8.0 w/w% or less is sufficient, but the upper limit and lower limit do not matter.
  • the "cellulose derivative” may be contained, for example, at 0.05 w/w% or more and 10.0 w/w% or less, and may be contained at 0.1 w/w% or more and 9.0 w/w% or less. /w% or more and 8.0w/w% or less is sufficient, but the upper limit and lower limit do not matter.
  • curdlan and cellulose derivative which are the constituents of the "meat substitute” of the present invention, may be those that can be used as foods, and those independently prepared or commercially available can be used. Any curdlan may be used as long as the "meat substitute" of the present invention can be produced. For example, finely ground curdlan is preferably used. Such curdlan includes Curdlan NS (Mitsubishi Corporation Life Sciences) and the like.
  • methyl cellulose when methyl cellulose is used as a cellulose derivative, Heatgel (registered trademark) Super, Heatgel (registered trademark) Pole (Unitec Foods), Heatgel (registered trademark) Super CL (both Unitek Foods), and Metolose MCE-100TS ( Shin-Etsu Chemical Co., Ltd.) and the like, and Thermomate (Aoba Kasei Co., Ltd.) formulated by blending methylcellulose and other ingredients may also be used. Furthermore, when hydroxypropylmethyl cellulose is used, heat sol (registered trademark) loose and heat sol (registered trademark) soft (both from Unitech Foods Co., Ltd.) can be used. These cellulose derivatives may be used alone or in combination of two or more.
  • the "meat substitute” of the present invention preferably further contains “vegetable protein”.
  • the "vegetable protein” may be included as a component of the curd, or may be included as a material other than the curd.
  • examples of such "vegetable proteins” include beans such as soybean protein, wheat protein and pea protein, and grain-derived proteins such as mushrooms, brown rice, sunflower seeds and pumpkin seeds. These vegetable proteins may also be used as foods, and those independently prepared or commercially available can be used. Any of these vegetable proteins can also be used in combination of two or more. For example, in the case of soybean protein, powdered soybean protein Sunrubber 20, granular Fujinic, Fujinic 550RN, Vegetex, Apex (all of which are manufactured by Fuji Oil Co., Ltd.) and the like can be used.
  • wheat protein powdered wheat protein A-glu K (Glico Nutrition Foods Co., Ltd.), granular wheat protein (Unitec Foods Co., Ltd.) and granular wheat gluten (Unitec Foods Co., Ltd.), Nutralys (registered trademark) for pea protein ) (Rocket Co.), etc.
  • These vegetable proteins may be produced by any production method, but are preferably produced by drying after cutting the product extruded with an extruder into arbitrary sizes.
  • Granulated wheat protein (Unitech Foods Co., Ltd.) used as a sample in the examples was produced by this production method.
  • the "meat substitute” of the present invention further contains a "powder” having starch as a constituent component.
  • "powder” refers to a powdery substance composed of starch, and may contain “other powdery ingredients” in addition to starch.
  • Any starch can be used as long as it can be used as a food, and regardless of its origin, it can be independently prepared or commercially available.
  • starch include potato-derived starch, tapioca starch, corn starch, mung bean starch, wheat starch, rice starch, and the like.
  • processed starch such as dehydroxypropylated phosphate-crosslinked starch may be used.
  • As the potato starch for example, a commercially available product such as Swelly Gel 700 (Oji Corn Starch Co., Ltd.) may be used.
  • the “powder” may also be a powder containing a "cellulose derivative".
  • cellulose derivatives include methylcellulose and hydroxypropylmethylcellulose. These “cellulose derivatives” can also be used in combination of two or more.
  • “powder” can also include “powder-like other ingredients", such ingredients include, for example, curdlan and the like, and if necessary, trehalose, salt, sodium glutamate, kelp powder You may use the mixture (powder MIX) of seasonings, such as a flavor ingredient, such as a spice, etc., etc. Any of the "cellulose derivatives” and “other powdery ingredients” such as curdlan contained in these "powder” may be used as foods, and independently prepared or commercially available ones are used. be able to.
  • the "meat substitute” of the present invention may contain “other materials” in addition to “curd”.
  • “other ingredients” include vegetables such as onions, carrots, green peppers, and green onions, ingredients such as animal-derived meat (raw meat), salt and soy sauce.
  • vegetables such as onions, carrots, green peppers, and green onions
  • ingredients such as animal-derived meat (raw meat), salt and soy sauce.
  • Seasonings such as sugar, miso, mirin, oil, etc., umami ingredients such as kelp and bonito flakes, flavors such as champignon extract and Sumiyaki oil, flavors such as flavor oils, and the like.
  • Ingredients are chopped, diced, shredded, or the like according to the type and form of the intended food, and can be arbitrarily adjusted in shape and size.
  • the meat substitute of the present invention can be stored at room temperature as it is prepared, can be stored by refrigerating, chilling, freezing, etc., and can be distributed in various storage conditions. Frozen meat substitutes can also be thawed at the time of use and processed for the manufacture of meat substitute food products.
  • the "meat substitute manufacturing method" of the present invention may be a method including the following steps A and B, and may include other steps useful for manufacturing meat substitutes.
  • the curd in step A can be prepared by, for example, dispersing each component (powder) contained in the curd such as curdlan or cellulose derivative in oil, then adding cold water and stirring. At this time, each component of the "powder” may also be dispersed in the oil at the same time.
  • any device that can prepare curd may be used, and examples thereof include a vertical mixer, a food processor (MK-K61, Panasonic), and the like.
  • the curd may be used immediately after preparation, or after storage for a certain period of time such as refrigeration for 8 hours or longer.
  • the "powder” component may be mixed with the curd as an "other material” in the step B.
  • the hardness of the curd can be easily adjusted. As a result, it becomes hard enough to be easily mixed when molding the "meat substitute” in step C or the like, and the workability in manufacturing the "meat substitute” can be further improved.
  • the meat substitute molded in step C preferably has a shape of a size that can be seen, such as a block, thickly sliced meat, or thinly sliced meat.
  • the size and shape can be arbitrarily adjusted according to the form of the food to be used. For example, if the target food is a hamburger steak, the shape may be oval, round, square, triangular, star-shaped, heart-shaped, or the like.
  • the "method for producing a meat substitute food” of the present invention may be a production method including a step of processing a meat substitute, and may include other steps useful for producing a meat substitute food.
  • processing includes heat treatment such as baking, steaming, boiling, frying, and frying.
  • substitute meat foods produced in this manner include hamburgers, sausages, meatloaf, ham, meatballs, dumplings, meat buns, shumai, mince cutlets, hamburger patties, nuggets, fried chicken, minced meat, cabbage rolls, and the like. are mentioned.
  • curry, stew, etc. using the "meat substitute” of the present invention as ingredients also correspond to the "meat substitute food” of the present invention.
  • the "meat substitute food” containing the “meat substitute” of the present invention preferably does not contain animal-derived meat, but may use animal-derived meat as necessary.
  • the "meat substitute food” of the present invention also includes a food product mainly composed of animal-derived meat mixed with the meat substitute of the present invention.
  • the meat substitute food of the present invention can be stored as it is at normal temperature, can be stored by refrigerating, chilling, freezing, etc., and can be distributed in various storage conditions. Frozen meat substitute foods can be eaten by defrosting, reheating, etc. when finished.
  • each of the meat substitute food products produced was evaluated using the following sample, meat substitute base formulations, unless otherwise stated.
  • the examination of the examples of the present invention was conducted jointly with the cooperation of Cosmo Japan Co., Ltd. 1. Samples Unless otherwise specified, the following samples were used in the examples of the present specification. 1) Curdlan Curdlan NS (Mitsubishi Corporation Life Sciences) 2) Cellulose derivative (methylcellulose) Heat Gel (registered trademark) Super (Unitec Foods) 3) Soy protein A. Fujipro FR (Fuji Oil Co., Ltd.) B. Powdered Soy Protein Sunrubber 20 (Fuji Oil Co., Ltd.) 4) Wheat protein Granulated wheat protein (Unitec Foods) 5) Potato starch: Swelly Gel 700 (Oji Corn Starch Co., Ltd.)
  • Evaluation of meat substitute foods 40g of meat substitute is molded into a circle (approximately 65mm in diameter and approximately 10mm in height) and baked (240°C, 2 minutes per side (4 minutes in total), core temperature 75°C (Sharp hot plate KX-E13E)), Manufactured meat substitute foods. After reheating (600 W, 1 min) in a microwave oven, the meat substitute food was frozen and preserved for 3 days, and then eaten completely, and sensory evaluation was performed based on the evaluation criteria for each of the following items. The average score of five panelists was used as the evaluation result.
  • Shape retention 5 points It has a firm shape retention and can be handled like ordinary meat. 4 points: Slightly strong shape retention, can be handled in the same manner as ordinary meat. 3 points: Appropriate shape retention and can be handled like normal meat. 2 points: Slightly weak shape retention, softer than normal meat, and difficult to handle like normal meat. 1 point: It has no shape retention, is too soft and easily crumbles, and cannot be handled like ordinary meat.
  • Preference 5 points It has a texture and flavor as good as or better than that of ordinary meat, and is very suitable as a meat substitute.
  • 4 points It has the same texture and flavor as normal meat, and is suitable as a meat substitute.
  • 3 points It has almost the same texture and flavor as normal meat, and can be used as a meat substitute.
  • 2 points The texture and flavor are slightly inferior to those of normal meat, and it is somewhat unsatisfactory as a meat substitute.
  • 1 point The texture and flavor are inferior to those of normal meat, and it is not suitable as a meat substitute.
  • a meat substitute was produced by the following steps.
  • Example 1 Manufacture of meat substitutes (1) Powder samples such as curdlan and cellulose derivatives were dispersed in salad oil so as to have the formulations shown in Table 3, and then cold water was added and stirred to prepare cards A to E.
  • Card A was prepared by adding not only each component in Table 3 but also each component of powder a of basic formulation (1) to salad oil. Ingredients, protein, and a seasoning liquid were added to the curd so as to obtain the basic composition (1), and the resulting mixture was molded to obtain a meat substitute (patty).
  • ingredients, protein, and seasoning liquid are added to each card so as to achieve the basic composition (1), and then powder a is added little by little while stirring and mixed to obtain a mixture. was molded to obtain a substitute meat (patty).
  • Example 2 Manufacture of meat substitutes (2) After dispersing powdery samples such as curdlan and cellulose derivatives in salad oil so as to have the composition shown in Table 4, cold water was added and stirred to prepare curd F. After adding the ingredients, protein and seasoning liquid to the card F so as to obtain the basic composition (2), the powder b is added little by little while stirring and mixed, and the resulting mixture is molded to form a meat substitute (patty). Obtained.
  • Example 3 Manufacture of meat substitutes (3) Powder samples such as curdlan and cellulose derivatives were dispersed in salad oil so as to have the formulations shown in Table 5, and then cold water was added and stirred to prepare curds (G to K). The appearance of each card was observed, and the tactile sensation was examined to evaluate the state of the card. Thereafter, these curds (G to K) and other materials were mixed and molded to obtain the basic composition (2) to obtain a meat substitute. At this time, workability during molding was also evaluated. Furthermore, a sensory evaluation was performed on meat substitute foods using this meat substitute.
  • the prepared curds (G to K) were blended by combining curdlan and methyl cellulose at a ratio of 1:9 to 9:1. , It was a little firm, and the firmness was strong. When the viscosity of the card is high, the stickiness becomes strong and the moldability deteriorates, and there is a tendency that the harder the card, the better the shape retention, but some cards (G to K) were slightly sticky, but all were It showed suitable moldability and shape retention.
  • the comparative product d has no hardness and is too sticky, and the comparative product e, on the contrary, is hard and has no viscosity, so that it crumbles and falls apart, and neither of them is suitable for the production of meat substitutes. rice field.
  • Example 4 Manufacture of meat substitutes (4) Powder samples such as curdlan and cellulose derivatives were dispersed in salad oil so as to have the formulations shown in Table 7, and then cold water was added and stirred to prepare curds (L to N). After that, these curds and other materials were mixed and molded to obtain the basic composition (2) to obtain a meat substitute. Furthermore, a sensory evaluation was performed on meat substitute foods manufactured using this meat substitute.
  • Example 5 Manufacture of meat substitutes (5) A meat substitute was produced using card F prepared in the same manner as in Example 3 and powder b or powder c prepared so as to have the composition shown in Table 8. A sensory evaluation was performed on each meat substitute food produced using these meat substitutes.
  • the meat substitutes produced using the powder b containing methylcellulose and curdlan or the powder c containing methylcellulose can both produce meat substitute foods with excellent shape retention and desirability. was confirmed. In addition, this meat substitute food was preferable because it felt juicy when eaten.
  • Example 6 A meat substitute was produced using curd F prepared in the same manner as in Example 3 and powder b prepared so as to have the composition shown in Table 2. 40 g of this substitute meat was molded into a circle (about 65 mm in diameter and about 10 mm in height) and baked by steam convection to produce a meat substitute food. A photograph of the meat substitute during baking is shown in FIG. The appearance of this meat substitute during cooking was similar to commercial patties (using meat of animal origin). In addition, commercially available patties (using animal-derived meat) were also baked in the same manner, and the appearance, texture, flavor and the like were compared. As a result, as shown in FIG.
  • the meat substitute food of the present invention exhibited an appearance equivalent to that of the commercially available putty (comparative product).
  • the meat substitute of the present invention has the same texture and flavor when eaten, and the meat substitute of the present invention, when cooked, has the same texture and flavor as when cooked animal-derived meat. It was confirmed that meat foods could be produced.

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Abstract

The present invention provides a meat substitute having physical properties similar to those of animal-derived meat, and having good workability. The present invention also provides a meat substitute that, when cooked, provides mouthfeel, flavor, appearance, and the like similar to those obtained from cooked animal-derived meat.　According to the present invention, a meat substitute contains a curd containing curdlan and a cellulose derivative as constituent components thereof. According to the present invention, a meat substitute contains a curd containing curdlan and a cellulose derivative as constituent components thereof, the cellulose derivative being at least one of methyl cellulose or hydroxypropylmethyl cellulose. According to the present invention, a meat substitute contains a curd containing curdlan and a cellulose derivative as constituent components thereof, and further contains a plant protein. According to the present invention, a meat alternative contains a curd containing curdlan and a cellulose derivative as constituent components thereof, and further contains a powder containing starch as a constituent component thereof.

Description

カードを含む代用肉食品及びその製造方法Meat substitute food containing curd and its manufacturing method
　本発明は、代用肉に関する。さらに詳しくは、カードラン及びセルロース誘導体を構成成分とするカードを含む代用肉等に関する。 The present invention relates to meat substitutes. More particularly, it relates to meat substitutes containing curd containing curdlan and cellulose derivatives as constituents.
　近年、気候変動や世界的な人口増加等により、動物由来の食肉によるたんぱく質の摂取が困難となるたんぱく質クライシスが懸念されており、食肉に替わり得る食品として、植物を由来とするたんぱく質から、代用肉を製造する様々な技術が開発されている。 In recent years, due to climate change and global population growth, there is concern about a protein crisis that makes it difficult to consume protein from animal-derived meat. Various techniques have been developed to produce the
　例えば、特許文献１では、澱粉、澱粉含有素材、小麦たんぱく質等を含む植物性組織状たんぱくを用い、乾燥物換算１００質量部に対して特定量の水を含む植物性組織状たんぱくとすることによって、肉様食品を提供する技術が開示されている。特許文献１では、この肉様食品が、ステーキ、焼き肉、ローストビーフ等の肉加工食品用の肉等の代替品として使用できる、天然肉に近い食感（弾力感、硬さ、繊維感）を呈することも開示されている。
　また、特許文献２では、メチルセルロース、変性グルテン、植物たんぱく質及び油を段階的に用いて調製したエマルジョンベースが開示されている。そして、このエマルジョンベースを調理して、バーガーパティー及びソーセージ等に使用できる植物ベースの食肉類似物を製造する技術が開示されている。
　さらに、特許文献３では、畜肉加工食品の代替品として大豆たんぱく、ゲル化剤、凝固剤、及び水を含み加熱してゲル化される大豆たんぱく加工食品用組成物等が開示されている。 For example, in Patent Document 1, by using a vegetable textured protein containing starch, a starch-containing material, wheat protein, etc., and using a vegetable textured protein containing a specific amount of water per 100 parts by mass in terms of dry matter, , discloses techniques for providing meat-like foods. In Patent Document 1, this meat-like food exhibits a texture (elasticity, hardness, fiber texture) close to that of natural meat, which can be used as a substitute for meat for processed meat foods such as steak, grilled meat, and roast beef. is also disclosed.
Also, Patent Document 2 discloses an emulsion base prepared by stepwise use of methylcellulose, modified gluten, vegetable protein and oil. Techniques are then disclosed for cooking this emulsion base to produce a plant-based meat analogue that can be used in burger patties, sausages, and the like.
Furthermore, Patent Document 3 discloses a composition for processed soybean protein foods containing soybean protein, a gelling agent, a coagulant, and water, which is gelled by heating, as a substitute for processed meat foods.
　このように、組織状等の特殊な形状を有する小麦たんぱく等を含む植物たんぱくや、大豆由来のたんぱく等を用いることにより、様々な代用肉が開発されている。しかし、これらは特殊な形状の植物たんぱくを用いることが必須であったり、代用肉として結着させる際にでんぷんや増粘多糖類等を用いているため、調理時にべたついたり、逆にポロポロ崩れてしまう等の問題があった。さらに、調理したものをきっ食した際にネトつきを感じたり、糊っぽく感じたり、肉らしい弾力感や固さが感じられない等の問題もあり、これらの技術によって、動物由来の食肉と同等の代用肉が得られるとは十分にいえなかった。 In this way, various meat substitutes have been developed by using plant proteins, such as wheat proteins, which have special shapes such as textures, and proteins derived from soybeans. However, because it is essential to use plant protein with a special shape, and starch and thickening polysaccharides are used when binding it as a meat substitute, it is sticky when cooked, and on the contrary, it crumbles. There were problems such as stuffing. In addition, there are problems such as feeling sticky or sticky when eating the cooked food, and not feeling the elasticity and firmness of meat. It was not enough to say that equivalent meat substitutes were obtained.
特開2020-150892号公報Japanese Patent Application Laid-Open No. 2020-150892 特開2005-21163号公報JP-A-2005-21163 再表2007/013146号公報Retable 2007/013146
　本発明は動物由来の食肉と同様の物性を有し、作業性がよい代用肉の提供を課題とする。本発明はさらに、調理した際に、動物由来の食肉を調理した場合と同様の食感、風味及び外観等を有する代用肉の提供を課題とする。 The object of the present invention is to provide a meat substitute that has the same physical properties as animal-derived meat and has good workability. A further object of the present invention is to provide a meat substitute that, when cooked, has the same texture, flavor, appearance, etc. as when meat derived from an animal is cooked.
　本発明者らは、上記課題を解決するために鋭意検討を行った結果、カードラン及びセルロース誘導体を構成成分とするカードを含むことで、動物由来の食肉と同様の物性を有し、作業性がよい代用肉が得られることを見出し、本発明を完成するに至った。本発明の代用肉を用いることにより、きっ食時の食感、風味及び外観等が、動物由来の食肉を用いた場合と同等の代用肉食品を提供できる。さらに、本発明の代用肉は腐敗等の懸念が少ないため、動物由来の食肉（生肉）を全く使用しないか、又は一部使用したとしても、保存性の優れた代用肉食品の提供が可能となる。 As a result of intensive studies to solve the above problems, the present inventors have found that by including curd having curdlan and a cellulose derivative as constituent components, it has physical properties similar to animal-derived meat and workability. The present inventors have found that a good meat substitute can be obtained, and have completed the present invention. By using the meat substitute of the present invention, it is possible to provide a meat substitute food equivalent in texture, flavor, appearance, etc., to those obtained when animal-derived meat is used. Furthermore, since the meat substitute of the present invention is less likely to rot, etc., it is possible to provide meat substitute foods with excellent preservability even if animal-derived meat (raw meat) is not used at all or partly used. Become.
　すなわち、本発明は次の（１）～（８）に示される代用肉等に関する。
（１）カードラン及びセルロース誘導体を構成成分とするカードを含む代用肉。
（２）セルロース誘導体がメチルセルロース又はヒドロキシプロピルメチルセルロースのいずれか一種以上である上記（１）に記載の代用肉。
（３）さらに植物性たんぱくを含む上記（１）又は（２）に記載の代用肉。
（４）さらにでんぷんを構成成分とする粉末を含む上記（１）～（３）のいずれかに記載の代用肉。
（５）粉末がセルロース誘導体を含む粉末である上記（４）に記載の代用肉。
（６）セルロース誘導体がメチルセルロース又はヒドロキシプロピルメチルセルロースのいずれか一種以上である上記（５）に記載の代用肉。
（７）次の工程を含む代用肉の製造方法。
Ａ．カードラン及びセルロース誘導体を構成成分とするカードを調製する工程
Ｂ．Ａの工程で調製したカードとその他の材料を混合する工程
（８）上記（１）～（６）のいずれかに記載の代用肉を加工する工程を含む代用肉食品の製造方法。 That is, the present invention relates to meat substitutes and the like shown in the following (1) to (8).
(1) A meat substitute containing a curd containing curdlan and a cellulose derivative as constituents.
(2) The meat substitute according to (1) above, wherein the cellulose derivative is one or more of methylcellulose and hydroxypropylmethylcellulose.
(3) The meat substitute according to (1) or (2) above, which further contains vegetable protein.
(4) The meat substitute according to any one of (1) to (3) above, which further contains a powder having starch as a constituent component.
(5) The meat substitute according to (4) above, wherein the powder is a powder containing a cellulose derivative.
(6) The meat substitute according to (5) above, wherein the cellulose derivative is one or more of methylcellulose and hydroxypropylmethylcellulose.
(7) A method for producing a meat substitute comprising the following steps.
A. B. Preparing a curd composed of curdlan and a cellulose derivative. A method for producing a meat substitute food, comprising the step of mixing the curd prepared in step A with other materials (8) and processing the meat substitute according to any one of the above (1) to (6).
　本発明によって、動物由来の食肉と同様の物性を有し、作業性がよい代用肉の提供が可能となった。本発明の代用肉を用いた食品は、きっ食するとジューシーに感じられ、動物由来の食肉を用いた食品と同様の食感、風味及び外観等を示すことから、ハンバーグ、ソーセージ、ミートローフ、肉団子、餃子等の様々な料理に利用できる。また、これらの代用肉を用いて冷凍食品等を提供することもできる。 With the present invention, it has become possible to provide meat substitutes that have the same physical properties as animal-derived meat and are easy to work with. Foods using the meat substitute of the present invention feel juicy when eaten, and exhibit the same texture, flavor, appearance, etc. as foods using meat derived from animals. It can be used for various dishes such as dumplings. Moreover, frozen foods etc. can also be provided using these meat substitutes.
代用肉食品の外観を示した図である（実施例１）。It is a figure showing the appearance of the meat substitute food (Example 1). 焼成中の代用肉の写真を示した図である（実施例６）。FIG. 10 shows a photograph of the meat substitute during baking (Example 6). 代用肉食品及びその断面の外観を示した図である（実施例６)。It is a figure which showed the substitute meat food and the external appearance of the cross section (Example 6).
　以下、本発明を詳細に説明する。
　本発明の「代用肉」とは、動物由来の食肉と同等の物性を有し、調理すると動物由来の食肉を用いた場合と同様の食品が製造できるもののことをいう。
　このような本発明の「代用肉」は、「カードラン及びセルロース誘導体」を構成成分とするカードを含むものであればよい。「カードラン及びセルロース誘導体」は、本発明の「代用肉」が製造できるものであればいずれのものであってもよい。
　「セルロース誘導体」としては、例えば、メチルセルロースやヒドロキシプロピルメチルセルロース等が挙げられる。これらの「セルロース誘導体」は二種以上組み合わせて使用することもできる。 The present invention will be described in detail below.
The "meat substitute" of the present invention refers to a substance that has physical properties equivalent to those of animal-derived meat, and which can be cooked to produce the same food as when animal-derived meat is used.
Such a "meat substitute" of the present invention may contain a curd having "curdlan and a cellulose derivative" as constituent components. "Curdlan and cellulose derivatives" may be any as long as the "meat substitute" of the present invention can be produced.
Examples of "cellulose derivatives" include methylcellulose and hydroxypropylmethylcellulose. These "cellulose derivatives" can also be used in combination of two or more.
　本発明の「代用肉」は、任意の量の「カードラン及びセルロース誘導体」を添加して製造することができる。
　「カードラン及びセルロース誘導体」は、カード全量に対して合計して3.0w/w%以上となるように添加することが好ましい。カード中に含まれる「カードラン及びセルロース誘導体」の合計量が3.0w/w%よりも少ない場合、代用肉食品の成型性が悪くなったり、代用肉食品として固さが不十分になったりする傾向があるためである。
　カード中に含まれる「カードランとセルロース誘導体」の割合は、本発明の「代用肉」が製造できる割合であればいずれの割合であってもよいが、例えば1:9～9:1となるように配合することが好ましく、2:8～8:2となるように配合することがより好ましい。 The "meat substitute" of the present invention can be produced by adding any amount of "curdlan and cellulose derivative".
"Curdlan and cellulose derivative" are preferably added in a total amount of 3.0 w/w% or more relative to the total amount of curd. If the total amount of "curdlan and cellulose derivative" contained in the curd is less than 3.0w/w%, the moldability of the meat substitute food becomes poor and the hardness of the meat substitute food becomes insufficient. This is because there is a tendency
The ratio of "curdlan and cellulose derivative" contained in the curd may be any ratio as long as the "meat substitute" of the present invention can be produced, for example, 1:9 to 9:1. It is preferable that the ratio is 2:8 to 8:2.
　カード中に含まれる「カードラン及びセルロース誘導体」の合計量が3.0w/w%以上であり、本発明の「代用肉」を製造できる量であれば、本発明の「代用肉」に含まれる「カードラン」及び「セルロース誘導体」の量はいずれでもあってもよい。
　「カードラン」は、例えば、0.05w/w%以上10.0w/w%以下含まれていればよく、0.1w/w%以上9.0w/w%以下含まれていればよく、0.2w/w%以上8.0w/w%以下含まれていればよいが、上限や下限は問わない。また、「セルロース誘導体」も、例えば、0.05w/w%以上10.0w/w%以下含まれていればよく、0.1w/w%以上9.0w/w%以下含まれていればよく、0.2w/w%以上8.0w/w%以下含まれていればよいが、上限や下限は問わない。 If the total amount of "curdlan and cellulose derivative" contained in the curd is 3.0 w/w% or more and the amount is such that the "meat substitute" of the present invention can be produced, it is included in the "meat substitute" of the present invention. Any amount of "curdlan" and "cellulose derivative" may be used.
"Curdlan" may contain, for example, 0.05 w/w% or more and 10.0 w/w% or less, 0.1 w/w% or more and 9.0 w/w% or less, and 0.2 w/w % or more and 8.0 w/w% or less is sufficient, but the upper limit and lower limit do not matter. In addition, the "cellulose derivative" may be contained, for example, at 0.05 w/w% or more and 10.0 w/w% or less, and may be contained at 0.1 w/w% or more and 9.0 w/w% or less. /w% or more and 8.0w/w% or less is sufficient, but the upper limit and lower limit do not matter.
　本発明の「代用肉」の構成成分となる「カードラン及びセルロース誘導体」はいずれも食品として使用できるものであればよく、独自に調製したものや市販のもの等を用いることができる。
　カードランは、本発明の「代用肉」が製造できるものであればいずれのものでもあってもよく、例えば、微粉砕されたカードランを用いることが好ましい。このようなカードランとして、カードランNS（三菱商事ライフサイエンス社）等が挙げられる。
　また、セルロース誘導体としてメチルセルロースを用いる場合、ヒートゲル（登録商標）超、ヒートゲル（登録商標）極（ユニテックフーズ社）やヒートゲル（登録商標）超CL（いずれもユニテックフーズ社）や、メトローズ　MCE-100TS（信越化学工業社）等が挙げられ、メチルセルロースとその他の成分を配合して製剤化されたサーモメイト（青葉化成社）等を用いても良い。
　さらにヒドロキシプロピルメチルセルロースを用いる場合は、ヒートゾル（登録商標）緩やヒートゾル（登録商標）柔（共にユニテックフーズ社）等が挙げられる。
　これらのセルロース誘導体は、単独で用いてもよく、二種以上組み合わせて用いることもできる。 The "curdlan and cellulose derivative", which are the constituents of the "meat substitute" of the present invention, may be those that can be used as foods, and those independently prepared or commercially available can be used.
Any curdlan may be used as long as the "meat substitute" of the present invention can be produced. For example, finely ground curdlan is preferably used. Such curdlan includes Curdlan NS (Mitsubishi Corporation Life Sciences) and the like.
In addition, when methyl cellulose is used as a cellulose derivative, Heatgel (registered trademark) Super, Heatgel (registered trademark) Pole (Unitec Foods), Heatgel (registered trademark) Super CL (both Unitek Foods), and Metolose MCE-100TS ( Shin-Etsu Chemical Co., Ltd.) and the like, and Thermomate (Aoba Kasei Co., Ltd.) formulated by blending methylcellulose and other ingredients may also be used.
Furthermore, when hydroxypropylmethyl cellulose is used, heat sol (registered trademark) loose and heat sol (registered trademark) soft (both from Unitech Foods Co., Ltd.) can be used.
These cellulose derivatives may be used alone or in combination of two or more.
　本発明の「代用肉」はさらに「植物性たんぱく」を含むものが好ましい。「植物性たんぱく」はカードの構成成分として含んでもよく、カード以外のその他の材料として含んでも良い。
　このような「植物性たんぱく」として、大豆たんぱく、小麦たんぱく、エンドウたんぱく等の豆類や、キノコ、玄米、ひまわりの種、かぼちゃの種といった穀類由来のたんぱく等が挙げられる。これらの植物性たんぱくも食品として使用できるものであればよく、独自に調製したものや市販のもの等を用いることができる。これらの植物性たんぱくはいずれも二種類以上組み合わせて使用することもできる。
　例えば、大豆たんぱくであれば、粉末大豆たん白サンラバー20、粒状のフジニック、フジニック550RN、ベジテックスやアペックス（いずれも不二製油株式会社）等を使用することができる。また、小麦たんぱくであれば、粉末状小麦たんぱくA-グルK（グリコ栄養食品社）、粒状小麦たんぱく（ユニテックフーズ社）や粒状小麦グルテン（ユニテックフーズ社）、エンドウたんぱくであればNutralys(登録商標)（ロケット社）等を使用することができる。
　これらの植物性たんぱくは、いずれの製造方法で作られたものでも良いが、エクストルーダーで押し出されたものを任意の大きさでカットした後、乾燥して製造されたものであることが好ましい。なお、実施例において試料とした粒状小麦たんぱく（ユニテックフーズ社）はこの製造方法にて製造されたものである。 The "meat substitute" of the present invention preferably further contains "vegetable protein". The "vegetable protein" may be included as a component of the curd, or may be included as a material other than the curd.
Examples of such "vegetable proteins" include beans such as soybean protein, wheat protein and pea protein, and grain-derived proteins such as mushrooms, brown rice, sunflower seeds and pumpkin seeds. These vegetable proteins may also be used as foods, and those independently prepared or commercially available can be used. Any of these vegetable proteins can also be used in combination of two or more.
For example, in the case of soybean protein, powdered soybean protein Sunrubber 20, granular Fujinic, Fujinic 550RN, Vegetex, Apex (all of which are manufactured by Fuji Oil Co., Ltd.) and the like can be used. In addition, for wheat protein, powdered wheat protein A-glu K (Glico Nutrition Foods Co., Ltd.), granular wheat protein (Unitec Foods Co., Ltd.) and granular wheat gluten (Unitec Foods Co., Ltd.), Nutralys (registered trademark) for pea protein ) (Rocket Co.), etc. can be used.
These vegetable proteins may be produced by any production method, but are preferably produced by drying after cutting the product extruded with an extruder into arbitrary sizes. Granulated wheat protein (Unitech Foods Co., Ltd.) used as a sample in the examples was produced by this production method.
　本発明の「代用肉」はさらに、でんぷんを構成成分とする「粉末」を含むものであることが特に好ましい。ここで、「粉末」とはでんぷんを構成成分とする粉状の物質のことをいい、でんぷんに加えて、「粉状のその他の成分」を含むものであってもよい。
　でんぷんは、いずれも食品として使用できるものであればよく、由来は問わず、独自に調製したものや市販のもの等を用いることができる。このような「でんぷん」として、例えば、馬鈴薯由来のでんぷん、タピオカでんぷん、コーンスターチ、緑豆デンプン、小麦でんぷん、米デンプン等が挙げられる。また、デヒドロキシプロピル化リン酸架橋でん粉等の加工されたでんぷんを用いても良い。馬鈴薯でんぷんとして、例えば、スウェリージェル700（王子コーンスターチ株式会社）等の市販のものを用いても良い。 It is particularly preferred that the "meat substitute" of the present invention further contains a "powder" having starch as a constituent component. Here, "powder" refers to a powdery substance composed of starch, and may contain "other powdery ingredients" in addition to starch.
Any starch can be used as long as it can be used as a food, and regardless of its origin, it can be independently prepared or commercially available. Examples of such "starch" include potato-derived starch, tapioca starch, corn starch, mung bean starch, wheat starch, rice starch, and the like. Also, processed starch such as dehydroxypropylated phosphate-crosslinked starch may be used. As the potato starch, for example, a commercially available product such as Swelly Gel 700 (Oji Corn Starch Co., Ltd.) may be used.
　「粉末」はさらに、「セルロース誘導体」を含む粉末であってもよい。「セルロース誘導体」としては、例えば、メチルセルロースやヒドロキシプロピルメチルセルロース等が挙げられる。これらの「セルロース誘導体」は二種以上組み合わせて使用することもできる。
　さらに、「粉末」には「粉状のその他の成分」を含むこともでき、このような成分として、例えば、カードラン等が挙げられ、必要に応じて、トレハロース、塩、グルタミン酸ナトリウム、昆布パウダー等の旨味成分、香辛料等の調味料の混合物（粉末MIX）等を用いても良い。
　これらの「粉末」に含まれる「セルロース誘導体」やカードラン等の「粉状のその他の成分」はいずれも食品として使用できるものであればよく、独自に調製したものや市販のもの等を用いることができる。 The "powder" may also be a powder containing a "cellulose derivative". Examples of "cellulose derivatives" include methylcellulose and hydroxypropylmethylcellulose. These "cellulose derivatives" can also be used in combination of two or more.
Furthermore, "powder" can also include "powder-like other ingredients", such ingredients include, for example, curdlan and the like, and if necessary, trehalose, salt, sodium glutamate, kelp powder You may use the mixture (powder MIX) of seasonings, such as a flavor ingredient, such as a spice, etc., etc.
Any of the "cellulose derivatives" and "other powdery ingredients" such as curdlan contained in these "powder" may be used as foods, and independently prepared or commercially available ones are used. be able to.
　本発明の「代用肉」は、「カード」以外に「その他の材料」を含むものであってもよい。
　「その他の材料」としては、上述の「植物性たんぱく」や「粉末」に加えて、玉ねぎ・にんじん・ピーマン・ネギ等の野菜や、動物由来の食肉（生肉）等の具材、塩・醤油・砂糖・味噌・味醂・油等の調味料、昆布・鰹節等の旨味成分、シャンピニオンエキス・スミヤキオイル等の香料、香味油等の香味等が挙げられる。
　具材は目的とする食品の種類や形態に応じて、みじん切り、角切り、千切り等を行い、任意に形や大きさを調製したものを使用できる。シャンピニオンエキスや昆布等を加えることでグアニル酸やイノシン酸等の旨味の相乗効果が得られ、香味油等を加えて風味を調整することで、より風味が良く美味しい代用肉を製造することができる。 The "meat substitute" of the present invention may contain "other materials" in addition to "curd".
In addition to the above-mentioned "vegetable protein" and "powder", "other ingredients" include vegetables such as onions, carrots, green peppers, and green onions, ingredients such as animal-derived meat (raw meat), salt and soy sauce. - Seasonings such as sugar, miso, mirin, oil, etc., umami ingredients such as kelp and bonito flakes, flavors such as champignon extract and Sumiyaki oil, flavors such as flavor oils, and the like.
Ingredients are chopped, diced, shredded, or the like according to the type and form of the intended food, and can be arbitrarily adjusted in shape and size. By adding champignon extract, kelp, etc., a synergistic effect of the umami of guanylic acid, inosinic acid, etc. can be obtained, and by adjusting the flavor by adding flavor oil, etc., a meat substitute with better flavor and deliciousness can be produced. .
　本発明の代用肉は調製されたものをそのまま常温で保存することができ、冷蔵、チルドや冷凍等して保存することもでき、様々な保存状態で流通することもできる。冷凍保存した代用肉は、使用時に解凍して代用肉食品の製造のために加工することもできる。 The meat substitute of the present invention can be stored at room temperature as it is prepared, can be stored by refrigerating, chilling, freezing, etc., and can be distributed in various storage conditions. Frozen meat substitutes can also be thawed at the time of use and processed for the manufacture of meat substitute food products.
　本発明の「代用肉の製造方法」は、次のＡ及びＢの工程を含む方法であればよく、代用肉の製造に有用なその他の工程を含むものであってもよい。
Ａ．カードラン及びセルロース誘導体を構成成分とするカードを調製する工程
Ｂ．Ａの工程で調製したカードとその他の材料を混合する工程
　また、さらに次の工程を含む方法であってもよい。
Ｃ．Ｂの工程で調製された混合物を成型する工程 The "meat substitute manufacturing method" of the present invention may be a method including the following steps A and B, and may include other steps useful for manufacturing meat substitutes.
A. B. Preparing a curd composed of curdlan and a cellulose derivative. Step of mixing the curd prepared in Step A with other materials Further, the method may include the following steps.
C. Step of molding the mixture prepared in step B
　Ａの工程におけるカードの調製は、例えば、カードランやセルロース誘導体等のカードに含まれる各成分（粉末）を油に分散した後、冷水を加えて攪拌する等によって行うことができる。この際、「粉末」の各成分も同時に油に分散してもよい。
　攪拌はカードが調製できるものであればいずれの機器を用いてもよく、例えば、竪型ミキサーや、フードプロセッサー（MK-K61、パナソニック社）等が挙げられる。
　カードは調製後すぐに使用しても良く、調製後、８時間以上冷蔵等、一定時間保存した後に用いてもよい。 The curd in step A can be prepared by, for example, dispersing each component (powder) contained in the curd such as curdlan or cellulose derivative in oil, then adding cold water and stirring. At this time, each component of the "powder" may also be dispersed in the oil at the same time.
For stirring, any device that can prepare curd may be used, and examples thereof include a vertical mixer, a food processor (MK-K61, Panasonic), and the like.
The curd may be used immediately after preparation, or after storage for a certain period of time such as refrigeration for 8 hours or longer.
　Ａの工程において、「粉末」の各成分を加えない場合は、Ｂの工程において「その他の材料」として、「粉末」をカードと混合してもよい。
　ＡやＢの工程において「粉末」を混合することによってカードの固さの調製が容易となる。これによって、Ｃの工程等において「代用肉」を成型する際に混合しやすい固さとなり、「代用肉」の製造における作業性をより向上することができる。 If the "powder" component is not added in the step A, the "powder" may be mixed with the curd as an "other material" in the step B.
By mixing the "powder" in steps A and B, the hardness of the curd can be easily adjusted. As a result, it becomes hard enough to be easily mixed when molding the "meat substitute" in step C or the like, and the workability in manufacturing the "meat substitute" can be further improved.
　Ｃの工程において成型される代用肉は、ブロック状、厚切り肉状、薄切り肉状等、目視できる大きさの形状を有することが好ましく、動物由来の食肉を用いた場合と同様に、目的とする食品の形態に応じて任意に大きさや形状を調製することができる。例えば目的とする食品がハンバーグであれば、楕円形、丸型、四角形、三角形、星型、ハート型等の形状が挙げられる。 The meat substitute molded in step C preferably has a shape of a size that can be seen, such as a block, thickly sliced meat, or thinly sliced meat. The size and shape can be arbitrarily adjusted according to the form of the food to be used. For example, if the target food is a hamburger steak, the shape may be oval, round, square, triangular, star-shaped, heart-shaped, or the like.
　本発明の「代用肉食品の製造方法」は、代用肉を加工する工程を含む製造方法であればよく、代用肉食品の製造に有用なその他の工程を含むものであってもよい。
　ここで「加工」とは、焼く、蒸す、煮る、揚げる、揚げ焼きする等の加熱処理が挙げられる。
　このようにして製造される「代用肉食品」としては、例えば、ハンバーグ、ソーセージ、ミートローフ、ハム、肉団子、餃子、肉まん、焼売、メンチカツ、ハンバーガー用パテ、ナゲット、から揚げ、そぼろやロールキャベツ等が挙げられる。また、本発明の「代用肉」を具として用いたカレー、シチュー等も本発明の「代用肉食品」に該当する。
　本発明の「代用肉」を含む「代用肉食品」は、動物由来の食肉を含まないものであることが好ましいが、必要に応じて動物由来の食肉を併用するものであってもよい。また、動物由来の食肉を主とする食品の一部に本発明の代用肉を混合したものも本発明の「代用肉食品」に含まれる。
　本発明の代用肉食品はそのまま常温で保存することができ、冷蔵、チルドや冷凍等して保存することもでき、様々な保存状態で流通することもできる。冷凍保存した代用肉食品は、きっ食時に解凍、再加熱等を行いきっ食できる。 The "method for producing a meat substitute food" of the present invention may be a production method including a step of processing a meat substitute, and may include other steps useful for producing a meat substitute food.
Here, "processing" includes heat treatment such as baking, steaming, boiling, frying, and frying.
Examples of "substitute meat foods" produced in this manner include hamburgers, sausages, meatloaf, ham, meatballs, dumplings, meat buns, shumai, mince cutlets, hamburger patties, nuggets, fried chicken, minced meat, cabbage rolls, and the like. are mentioned. Moreover, curry, stew, etc. using the "meat substitute" of the present invention as ingredients also correspond to the "meat substitute food" of the present invention.
The "meat substitute food" containing the "meat substitute" of the present invention preferably does not contain animal-derived meat, but may use animal-derived meat as necessary. In addition, the "meat substitute food" of the present invention also includes a food product mainly composed of animal-derived meat mixed with the meat substitute of the present invention.
The meat substitute food of the present invention can be stored as it is at normal temperature, can be stored by refrigerating, chilling, freezing, etc., and can be distributed in various storage conditions. Frozen meat substitute foods can be eaten by defrosting, reheating, etc. when finished.
　以下に実施例を挙げて本発明の具体的な実施態様について説明する。なお、本発明はこれらの実施例に限定されるものではない。 Specific embodiments of the present invention will be described below with reference to examples. However, the present invention is not limited to these examples.
　本発明の実施例において、別途記載がない限りは次の試料、代用肉の基本配合を用い、製造した各代用肉食品の評価を行った。なお、本発明の実施例の検討は、株式会社コスモジャパンの協力を受け、共同で行った。
１．試料
　本願明細書の実施例において、別途、記載がない限りは次の試料をそれぞれ使用した。
１）カードラン
　カードランNS（三菱商事ライフサイエンス社）
２）セルロース誘導体（メチルセルロース）
　ヒートゲル(登録商標)　超（ユニテックフーズ社）
３）大豆たんぱく
Ａ．フジプロFR（不二製油株式会社）
Ｂ．粉末大豆たん白サンラバー20（不二製油株式会社）
４）小麦たんぱく
　粒状小麦たんぱく（ユニテックフーズ社）
５）馬鈴薯でんぷん：スウェリージェル700（王子コーンスターチ株式会社） In the Examples of the present invention, each of the meat substitute food products produced was evaluated using the following sample, meat substitute base formulations, unless otherwise stated. The examination of the examples of the present invention was conducted jointly with the cooperation of Cosmo Japan Co., Ltd.
1. Samples Unless otherwise specified, the following samples were used in the examples of the present specification.
1) Curdlan Curdlan NS (Mitsubishi Corporation Life Sciences)
2) Cellulose derivative (methylcellulose)
Heat Gel (registered trademark) Super (Unitec Foods)
3) Soy protein A. Fujipro FR (Fuji Oil Co., Ltd.)
B. Powdered Soy Protein Sunrubber 20 (Fuji Oil Co., Ltd.)
4) Wheat protein Granulated wheat protein (Unitec Foods)
5) Potato starch: Swelly Gel 700 (Oji Corn Starch Co., Ltd.)
２．代用肉の基本配合
　代用肉の基本配合を表１及び表２に示した。 2. Basic Composition of Meat Substitute The basic composition of the meat substitute is shown in Tables 1 and 2.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
３．代用肉食品の評価
〔評価方法〕
　代用肉40gを円形（直径約65mm、高さ約10mm）に成型して焼成(240℃、片面2分（計4分）、芯温75℃（シャープ社製ホットプレート　KX-E13E））し、代用肉食品を製造した。
　3日間冷凍して保存した代用肉食品を電子レンジで再加熱（600W、１min）した後、きっ食して次の各項目について評価基準に基づき官能評価を行った。5人のパネラーの平均点を評価結果とした。 3. Evaluation of meat substitute foods [Evaluation method]
40g of meat substitute is molded into a circle (approximately 65mm in diameter and approximately 10mm in height) and baked (240°C, 2 minutes per side (4 minutes in total), core temperature 75°C (Sharp hot plate KX-E13E)), Manufactured meat substitute foods.
After reheating (600 W, 1 min) in a microwave oven, the meat substitute food was frozen and preserved for 3 days, and then eaten completely, and sensory evaluation was performed based on the evaluation criteria for each of the following items. The average score of five panelists was used as the evaluation result.
〔評価基準〕
１）保形性
　５点：しっかりとした保形性があり、通常の食肉のように扱える。
　４点：やや保形性が強く、通常の食肉と同等に扱える。
　３点：程よい保形性があり、通常の食肉のように扱える。
　２点：やや保形性が弱く、通常の食肉より柔らかくて通常の食肉のように扱いづらい。
　１点：保形性がなく、柔らかすぎて崩れやすいため、通常の食肉のように扱えない。 〔Evaluation criteria〕
1) Shape retention 5 points: It has a firm shape retention and can be handled like ordinary meat.
4 points: Slightly strong shape retention, can be handled in the same manner as ordinary meat.
3 points: Appropriate shape retention and can be handled like normal meat.
2 points: Slightly weak shape retention, softer than normal meat, and difficult to handle like normal meat.
1 point: It has no shape retention, is too soft and easily crumbles, and cannot be handled like ordinary meat.
２）好ましさ
　５点：通常の食肉と同様又はそれ以上に良い食感及び風味があり、代用肉として非常に適している。
　４点：通常の食肉と同等の食感及び風味があり、代用肉として適している。
　３点：通常の食肉とほぼ同様の食感及び風味があり、代用肉として使用できる。
　２点：通常の食肉より食感及び風味がやや劣り、代用肉としてやや物足りなく感じる。
　１点：通常の食肉より食感及び風味が劣り、代用肉として不適である。 2) Preference 5 points: It has a texture and flavor as good as or better than that of ordinary meat, and is very suitable as a meat substitute.
4 points: It has the same texture and flavor as normal meat, and is suitable as a meat substitute.
3 points: It has almost the same texture and flavor as normal meat, and can be used as a meat substitute.
2 points: The texture and flavor are slightly inferior to those of normal meat, and it is somewhat unsatisfactory as a meat substitute.
1 point: The texture and flavor are inferior to those of normal meat, and it is not suitable as a meat substitute.
代用肉の製造方法
　次の工程により代用肉を製造した。
Ａ．カードラン及びセルロース誘導体を構成成分とするカードを調製する工程
Ｂ．Ａの工程で調製したカードとその他の材料を混合する工程 Production method of meat substitute A meat substitute was produced by the following steps.
A. B. Preparing a curd composed of curdlan and a cellulose derivative. Step of mixing the curd prepared in step A with other materials
［実施例１］
代用肉の製造（１）
　表３の配合となるように、カードラン、セルロース誘導体等の粉状の試料をサラダ油に分散した後、冷水を加えて攪拌し、カードＡ～Ｅを調製した。なお、カードＡについては、表３の各成分のみならず、基本配合（１）の粉末ａの各成分も同時にサラダ油に加えて調製した。このカードに、基本配合（１）となるように具材、たんぱく、調味液を加え、得られた混合物を成型し代用肉（パテ）を得た。
　また、カードＢ～Ｅには、基本配合（１）となるように各カードに具材、たんぱく、調味液を加えた後、攪拌しながら粉末ａを少しずつ加えて混合し、得られた混合物を成型し代用肉（パテ）を得た。 [Example 1]
Manufacture of meat substitutes (1)
Powder samples such as curdlan and cellulose derivatives were dispersed in salad oil so as to have the formulations shown in Table 3, and then cold water was added and stirred to prepare cards A to E. Card A was prepared by adding not only each component in Table 3 but also each component of powder a of basic formulation (1) to salad oil. Ingredients, protein, and a seasoning liquid were added to the curd so as to obtain the basic composition (1), and the resulting mixture was molded to obtain a meat substitute (patty).
In addition, to cards B to E, ingredients, protein, and seasoning liquid are added to each card so as to achieve the basic composition (1), and then powder a is added little by little while stirring and mixed to obtain a mixture. was molded to obtain a substitute meat (patty).
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　カードＡ～Ｅを含む代用肉を用いて製造した代用肉食品について官能評価を行い、評価結果を表３に示した。
　その結果、カードランとメチルセルロースを組み合わせて配合したカードＡ～Ｅを用いることにより、いずれも保形性がよく、好ましさにも優れた代用肉食品が製造できることが確認できた。カードＡの調製段階で粉末aを添加したものは特に、しっかりとした保形性があり、通常の食肉のように扱えるものであった。また、カードＢ～Ｅを調製した後、粉末aを混合したものも、通常の食肉と同等、又は通常の食肉のように扱えるものであった。
　図１にカードＢを用いて製造した代用肉食品の写真を示したが、カードＡ～Ｅを用いた代用肉食品はいずれも、市販のパテ（比較品）と同等の外観を示すことが確認できた。また、きっ食時の食感及び風味等も同等であり、本発明の代用肉を用いることにより、調理した際に、動物由来の食肉を調理した場合と同様の食感、風味等を有する代用肉食品が製造できることが確認できた。 Sensory evaluation was performed on meat substitute foods produced using meat substitutes containing cards A to E, and the evaluation results are shown in Table 3.
As a result, it was confirmed that, by using curds A to E, which are a combination of curdlan and methyl cellulose, it is possible to produce meat substitute foods with good shape retention and excellent desirability. Curd A, to which powder a was added at the preparation stage, had particularly firm shape retention and could be handled like ordinary meat. Moreover, after the cards B to E were prepared, powder a was mixed with them.
Figure 1 shows a photograph of the meat substitute food produced using Card B. It was confirmed that all the meat substitute foods using Cards A to E had the same appearance as commercially available patties (comparative products). did it. In addition, the meat substitute of the present invention has the same texture and flavor when eaten, and the meat substitute of the present invention, when cooked, has the same texture and flavor as when cooked animal-derived meat. It was confirmed that meat foods could be produced.
［実施例２］
代用肉の製造（２）
　表４の配合となるように、カードラン、セルロース誘導体等の粉状の試料をサラダ油に分散した後、冷水を加えて攪拌し、カードＦを調製した。
　基本配合（２）となるようにカードＦに具材、たんぱく、調味液を加えた後、攪拌しながら粉末ｂを少しずつ加えて混合し、得られた混合物を成型し代用肉（パテ）を得た。 [Example 2]
Manufacture of meat substitutes (2)
After dispersing powdery samples such as curdlan and cellulose derivatives in salad oil so as to have the composition shown in Table 4, cold water was added and stirred to prepare curd F.
After adding the ingredients, protein and seasoning liquid to the card F so as to obtain the basic composition (2), the powder b is added little by little while stirring and mixed, and the resulting mixture is molded to form a meat substitute (patty). Obtained.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　カードＦを含む代用肉を用いて製造した代用肉食品と、キサンタンガム（SATIAXANE CX90、カーギル社）を含むカード（比較品ａ～ｃ）を用いて製造した各比較食品について官能評価を行い、評価結果を表４に示した。
　その結果、カードランとメチルセルロースを組み合わせて配合したカードＦを用いることによって、保形性がよく、好ましさにも優れた代用肉食品が製造できることが確認できた。 Sensory evaluation was performed on meat substitute foods manufactured using meat substitutes containing card F and comparative foods manufactured using cards containing xanthan gum (SATIAXANE CX90, Cargill) (comparative products a to c), and evaluation results were obtained. is shown in Table 4.
As a result, it was confirmed that by using Curd F, which is a combination of curdlan and methyl cellulose, it is possible to produce meat substitute foods with good shape retention and excellent desirability.
［実施例３］
代用肉の製造（３）
　表５の配合となるように、カードラン、セルロース誘導体等の粉状の試料をサラダ油に分散した後、冷水を加えて攪拌し、カード（Ｇ～Ｋ）を調製した。各カードの外観を観察し、触感を調べてカードの様子を評価した。その後、基本配合（２）となるように、これらのカード（Ｇ～Ｋ）とその他の材料を混合して成型し、代用肉を得た。この際、成型時の作業性も評価した。さらにこの代用肉を用いた代用肉食品について官能評価を行った。 [Example 3]
Manufacture of meat substitutes (3)
Powder samples such as curdlan and cellulose derivatives were dispersed in salad oil so as to have the formulations shown in Table 5, and then cold water was added and stirred to prepare curds (G to K). The appearance of each card was observed, and the tactile sensation was examined to evaluate the state of the card. Thereafter, these curds (G to K) and other materials were mixed and molded to obtain the basic composition (2) to obtain a meat substitute. At this time, workability during molding was also evaluated. Furthermore, a sensory evaluation was performed on meat substitute foods using this meat substitute.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
　調製したカード（Ｇ～Ｋ）はカードランとメチルセルロースを１：９～９：１となるように組み合わせて配合したものであり、表６に示すように、程よい粘度と保形性があるものや、やや固さがあったり、固さが強かったりするものであった。
　カードの粘度が高いとべたつきが強く成型性が悪くなり、カードが固いほど保形性が良くなる傾向が見られるが、カード（Ｇ～Ｋ）はややべたつきがあるものもあったが、いずれも適した成型性や保形性を示すものであった。一方、比較品ｄは固さが全くなくべたつきが強すぎ、比較品ｅは逆に固くて粘性がないため、ボロボロと崩れてしまう物性となってしまい、いずれも代用肉の製造には適さなかった。
　カード（Ｇ～Ｋ）を含む代用肉を用いて製造した代用肉食品は、通常の食肉を用いた食品と同様に保形性や好ましさに優れた食品となることが確認できた。
　このような特徴はカードランのみを含むカード（比較品ｄ）や、メチルセルロースのみを含むカード(比較品ｅ）では得られず、代用肉の製造において、カードランとメチルセルロースを１：９～９：１となるように組み合わせて配合したカードを用いることが重要であることが示された。 The prepared curds (G to K) were blended by combining curdlan and methyl cellulose at a ratio of 1:9 to 9:1. , It was a little firm, and the firmness was strong.
When the viscosity of the card is high, the stickiness becomes strong and the moldability deteriorates, and there is a tendency that the harder the card, the better the shape retention, but some cards (G to K) were slightly sticky, but all were It showed suitable moldability and shape retention. On the other hand, the comparative product d has no hardness and is too sticky, and the comparative product e, on the contrary, is hard and has no viscosity, so that it crumbles and falls apart, and neither of them is suitable for the production of meat substitutes. rice field.
It was confirmed that meat substitute foods produced using meat substitutes containing curds (G to K) are foods with excellent shape retention and good taste, like foods using ordinary meat.
Such characteristics cannot be obtained with the curd containing only curdlan (Comparative Product d) or the curd containing only methylcellulose (Comparative Product e). It has been shown that it is important to use cards that are combined and blended to give 1.
［実施例４］
代用肉の製造（４）
　表７の配合となるように、カードラン、セルロース誘導体等の粉状の試料をサラダ油に分散した後、冷水を加えて攪拌し、カード（Ｌ～Ｎ）を調製した。その後、基本配合（２）となるように、これらのカードとその他の材料を混合して成型し、代用肉を得た。さらにこの代用肉を用いて製造した代用肉食品について官能評価を行った。 [Example 4]
Manufacture of meat substitutes (4)
Powder samples such as curdlan and cellulose derivatives were dispersed in salad oil so as to have the formulations shown in Table 7, and then cold water was added and stirred to prepare curds (L to N). After that, these curds and other materials were mixed and molded to obtain the basic composition (2) to obtain a meat substitute. Furthermore, a sensory evaluation was performed on meat substitute foods manufactured using this meat substitute.
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
　表７に示されるように、カード中に含まれるカードランとメチルセルロースの合計が3.0w/w%以上（カードＭ、Ｎ）となるように配合した場合や、さらに4.0w/w%以上（カードＬ）となるように配合した場合に、程よい保形性や、やや強い保形性を示すことが確認できた。また、きっ食時にジューシーに感じられる好ましい代用肉食品であった。 As shown in Table 7, when the curdlan and methyl cellulose contained in the card were blended so that the total amount was 3.0 w/w% or more (card M, N), or 4.0 w/w% or more (card It was confirmed that moderate shape retention and slightly strong shape retention were exhibited when blended so as to obtain L). In addition, it was a preferable substitute meat food that felt juicy when eaten.
［実施例５］
代用肉の製造（５）
　実施例３と同様に調製したカードＦと、表８の配合となるように調製した粉末ｂ又は粉末ｃを用いて代用肉を製造した。これらの代用肉を用いて製造した各代用肉食品について官能評価を行った。 [Example 5]
Manufacture of meat substitutes (5)
A meat substitute was produced using card F prepared in the same manner as in Example 3 and powder b or powder c prepared so as to have the composition shown in Table 8. A sensory evaluation was performed on each meat substitute food produced using these meat substitutes.
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
　表８に示されるように、メチルセルロースとカードランを含む粉末ｂ、又はメチルセルロースを含む粉末ｃを用いて製造した代用肉は、いずれも保形性及び好ましさが優れた代用肉食品が製造できることが確認できた。また、この代用肉食品はきっ食時にジューシーに感じられる好ましいものであった。 As shown in Table 8, the meat substitutes produced using the powder b containing methylcellulose and curdlan or the powder c containing methylcellulose can both produce meat substitute foods with excellent shape retention and desirability. was confirmed. In addition, this meat substitute food was preferable because it felt juicy when eaten.
［実施例６］
　実施例３と同様に調製したカードＦと、表２の配合となるように調製した粉末ｂを用いて代用肉を製造した。この代用肉40gを円形（直径約65mm、高さ約10mm）に成型して、スチームコンベクションにて焼成し、代用肉食品を製造した。焼成中の代用肉の写真を図２に示した。この代用肉の調理中の外観は市販のパテ（動物由来の食肉使用）と同様であった。
　また、市販のパテ（動物由来の食肉使用）も同様に焼成し、外観、食感及び風味等を比較した。その結果、図３に示されるように、本発明の代用肉食品は市販のパテ（比較品）と同等の外観を示すことが確認できた。また、きっ食時の食感及び風味等も同等であり、本発明の代用肉を用いることにより、調理した際に、動物由来の食肉を調理した場合と同様の食感、風味等を有する代用肉食品が製造できることが確認できた。 [Example 6]
A meat substitute was produced using curd F prepared in the same manner as in Example 3 and powder b prepared so as to have the composition shown in Table 2. 40 g of this substitute meat was molded into a circle (about 65 mm in diameter and about 10 mm in height) and baked by steam convection to produce a meat substitute food. A photograph of the meat substitute during baking is shown in FIG. The appearance of this meat substitute during cooking was similar to commercial patties (using meat of animal origin).
In addition, commercially available patties (using animal-derived meat) were also baked in the same manner, and the appearance, texture, flavor and the like were compared. As a result, as shown in FIG. 3, it was confirmed that the meat substitute food of the present invention exhibited an appearance equivalent to that of the commercially available putty (comparative product). In addition, the meat substitute of the present invention has the same texture and flavor when eaten, and the meat substitute of the present invention, when cooked, has the same texture and flavor as when cooked animal-derived meat. It was confirmed that meat foods could be produced.
　本発明によって、動物由来の食肉と同様の物性を有し、作業性がよい代用肉の提供が可能となった。本発明の代用肉を用いた食品は、きっ食するとジューシーに感じられ、動物由来の食肉を用いた食品と同様の食感、風味及び外観等を示すことから、ハンバーグ、ソーセージ、ミートローフ、肉団子、餃子等の様々な料理に利用できる。また、これらの代用肉を用いて冷凍食品等を提供することもできる。
  INDUSTRIAL APPLICABILITY According to the present invention, it has become possible to provide a meat substitute having physical properties similar to animal-derived meat and good workability. Foods using the meat substitute of the present invention feel juicy when eaten, and exhibit the same texture, flavor, appearance, etc. as foods using meat derived from animals. It can be used for various dishes such as dumplings. Moreover, frozen foods etc. can also be provided using these meat substitutes.

Claims (8)

  1. カードラン及びセルロース誘導体を構成成分とするカードを含む代用肉。 A meat substitute comprising a curd composed of curdlan and a cellulose derivative.
  2. セルロース誘導体がメチルセルロース又はヒドロキシプロピルメチルセルロースのいずれか一種以上である請求項１に記載の代用肉。 2. The meat substitute according to claim 1, wherein the cellulose derivative is one or more of methylcellulose and hydroxypropylmethylcellulose.
  3. さらに植物性たんぱく質を含む請求項１又は２に記載の代用肉。 3. A meat substitute according to claim 1 or 2, further comprising a vegetable protein.
  4. さらにでんぷんを構成成分とする粉末を含む請求項１～３のいずれかに記載の代用肉。 4. The meat substitute according to any one of claims 1 to 3, further comprising a starch-containing powder.
  5. 粉末がセルロース誘導体を含む粉末である請求項４に記載の代用肉。 5. The meat substitute according to claim 4, wherein the powder is a powder containing a cellulose derivative.
  6. セルロース誘導体がメチルセルロース又はヒドロキシプロピルメチルセルロースのいずれか一種以上である請求項５に記載の代用肉。 6. The meat substitute according to claim 5, wherein the cellulose derivative is one or more of methylcellulose and hydroxypropylmethylcellulose.
  7. 次の工程を含む代用肉の製造方法。
    Ａ．カードラン及びセルロース誘導体を構成成分とするカードを調製する工程
    Ｂ．Ａの工程で調製したカードとその他の材料を混合する工程     A method for producing a meat substitute comprising the steps of:
    A. B. Preparing a curd composed of curdlan and a cellulose derivative. Step of mixing the curd prepared in step A with other materials
  8. 請求項１～６のいずれかに記載の代用肉を加工する工程を含む代用肉食品の製造方法。
          A method for producing a meat substitute food, comprising a step of processing the meat substitute according to any one of claims 1 to 6.
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JP2005021163A (en) * 2003-07-03 2005-01-27 Solae Llc Analogue of vegetable protein meat
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