WO2024080368A1 - Sheet-like processed food material and method for manufacturing same - Google Patents

Sheet-like processed food material and method for manufacturing same Download PDF

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Publication number
WO2024080368A1
WO2024080368A1 PCT/JP2023/037258 JP2023037258W WO2024080368A1 WO 2024080368 A1 WO2024080368 A1 WO 2024080368A1 JP 2023037258 W JP2023037258 W JP 2023037258W WO 2024080368 A1 WO2024080368 A1 WO 2024080368A1
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Prior art keywords
milk
sheet
processed food
food material
material according
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PCT/JP2023/037258
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French (fr)
Japanese (ja)
Inventor
哲子 岡田
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ディーツフードプランニング株式会社
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Publication of WO2024080368A1 publication Critical patent/WO2024080368A1/en

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Classifications

    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; 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
    • 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
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying

Definitions

  • the present invention relates to a sheet-like processed food material containing at least one selected from a vegetable protein material and a dietary fiber material, and a konjac raw material, and a method for producing the same.
  • Konnyaku is a widely loved food that is used in oden and simmered dishes.
  • Konnyaku is produced by kneading konnyaku flour or grated konnyaku yam with water to make konnyaku paste, adding a coagulant containing an alkalizing agent, and heating to form an irreversible gel, which then solidifies.
  • Konnyaku yam the raw material for konnyaku, contains approximately 10% by mass of mannan, a water-soluble polysaccharide, and this polysaccharide mannan is the main component of konnyaku.
  • Patent Document 1 describes a method for producing a food ingredient that involves mixing konjac powder with hot water until it becomes gel-like, then mixing this with raw egg and soybean pulp, and then mixing the mixture with an alkaline solution of calcium hydroxide dissolved in lukewarm water to form a coagulated shape, which is then cut into appropriate pieces and heated to remove the remaining alkali and give the food a meaty texture.
  • Patent Document 2 describes a processed food characterized by uniformly mixing 33 to 83 parts by weight of soybean pulp, 67 to 17 parts by weight of konjac raw materials, and 2.5 to 5.0 times the weight of the konjac raw materials of yam, and solidifying it with an alkaline solution.
  • Patent Document 3 describes a processed soybean pulp food in which soybean pulp components and a food polysaccharide component having thickening stability are integrally bound together and molded into a cube, rectangular parallelepiped, sphere, dome, polygonal prism, polygonal pyramid, sausage or hamburger shape, and the soybean pulp components are dispersed over the entire surface and inside as minute shapes of 0.05 mm to 1 mm.
  • Patent Documents 1 to 3 various meat-like processed foods containing konjac ingredients and soy pulp have been proposed, but no attempts have been made to create a sheet-like processed food with a meat-like texture, such as chicken skin.
  • the object of the present invention is therefore to provide a sheet-like processed food material that has a meat-like texture, such as chicken skin, and a method for producing the same.
  • the sheet-like processed food material of the present invention is characterized by containing at least one selected from a vegetable protein material and a dietary fiber material, vegetable milk and/or animal milk, a konjac raw material, and an alkaline agent, and being formed into a sheet shape.
  • the sheet-like processed food material of the present invention is preferably formed into a sheet and heat-solidified.
  • the mixture is heated and solidified by frying in oil.
  • At least one of the vegetable protein materials and dietary fiber materials is at least one selected from soy meat, soy protein, wheat protein, defatted soy flour, pea protein, soy flour, soybean pulp, bran, and rice bran.
  • the plant-based milk is prepared from at least one selected from coconut milk, almond milk, cashew nut milk, peanut milk, macadamia milk, walnut milk, oat milk, barley milk, rice milk, sunflower milk, sesame milk, quinoa milk, amaranth milk, hemp milk, and pea milk.
  • the animal milk is at least one type selected from cow's milk, goat's milk, sheep's milk, and camel's milk.
  • the surface is uneven and shaped like chicken skin.
  • the method for producing the sheet-like processed food material of the present invention is characterized by including a raw material mixing step of mixing at least one selected from a vegetable protein material and a dietary fiber material with at least vegetable milk and/or animal milk, a konjac raw material, an alkalizing agent, and water to obtain a raw material mixture, and a forming step of forming the raw material mixture into a sheet to obtain a pre-cooked sheet-like product.
  • the method for producing the sheet-like processed food material of the present invention preferably further includes a heat-solidification step in which the uncooked sheet-like molded product is heated to gel and heat-solidify the konjac raw material.
  • the method further includes a step of freezing or refrigerating the uncooked sheet-like molded product, and a heat-solidifying step of heating the uncooked sheet-like molded product after the frozen or refrigerated storage to gel the konjac raw material and heat-solidify it.
  • the heat solidification process be carried out by frying in oil.
  • At least one of the vegetable protein materials and dietary fiber materials is at least one selected from soy meat, soy protein, wheat protein, defatted soy flour, soy processed products, soy flour, pea protein, soybean pulp, bran, and rice bran.
  • the plant-based milk is prepared from at least one selected from coconut milk, almond milk, cashew nut milk, peanut milk, macadamia milk, walnut milk, oat milk, barley milk, rice milk, sunflower milk, sesame milk, quinoa milk, amaranth milk, hemp milk, and pea milk.
  • the animal milk is at least one selected from cow's milk, goat's milk, sheep's milk, and camel's milk.
  • the raw material mixture further contains a seasoning.
  • the raw material mixture further contains a food ingredient containing konjac gel coagulum.
  • the forming step preferably includes forming the raw material mixture into a sheet, providing a plurality of projections and recesses on the surface of the sheet, cutting the sheet to a predetermined width, and forming the sheet into a chicken skin-like shape.
  • the sheet-like processed food material of the present invention contains at least one selected from a vegetable protein material and a dietary fiber material, vegetable milk, a konjac raw material, and an alkaline agent, and is formed into a sheet shape, so that it is possible to provide a sheet-like processed food material that has a texture similar to chicken skin, is low in fats and oils, and can be used as a healthy meat substitute.
  • the method for producing sheet-like processed food materials of the present invention by including a raw material mixing step of mixing at least one selected from a vegetable protein material and a dietary fiber material with at least vegetable milk and/or animal milk, a konjac raw material, an alkalizing agent, and water to obtain a raw material mixture, and a forming step of forming the raw material mixture into a sheet to obtain a pre-cooked sheet-like product, it is possible to produce a sheet-like processed food material that has a texture similar to chicken skin, is low in fats and oils, and can be used as a healthy meat substitute.
  • Example 1 is a photograph of the sheet-like processed food material of the present invention obtained in Example 1.
  • the vegetable protein material may be one or more selected from soybean meat, soybean protein, wheat protein, defatted soybean flour, pea protein, soybean flour, etc.
  • soybean meat is preferably used.
  • soybean meat is made by applying heat and pressure to soybeans from which the oil has been squeezed out and drying them, and becomes a food material having a meat-like texture when rehydrated in water or hot water.
  • vegetable protein materials adjusted to a mesh size of preferably 12 mesh pass or less, more preferably 300 mesh pass or less.
  • the mesh size is based on the JIS Z 8801 standard.
  • the dietary fiber material is preferably insoluble dietary fiber collected from a plant raw material, and for example, one or more types selected from soybean pulp, wheat bran, rice bran, etc. can be used. Among these, dried and powdered soybean pulp is particularly preferred.
  • the dietary fiber material used is preferably adjusted to a mesh size of 12 mesh pass or less, more preferably 300 mesh pass or less.
  • the plant milk is milk prepared from a plant raw material, and for example, one or more selected from coconut milk, almond milk, cashew nut milk, peanut milk, macadamia milk, walnut milk, oat milk, barley milk, rice milk, sunflower milk, sesame milk, quinoa milk, amaranth milk, hemp milk, pea milk, soy milk, etc. are used.
  • milk made from nuts such as coconut milk, almond milk, cashew nut milk, peanut milk, macadamia milk, and walnut milk, is preferably used.
  • Milk made from nuts can be prepared, for example, by crushing nuts soaked in water with a mixer or the like, adding water, and filtering the residue with gauze or the like.
  • animal milk means milk prepared from the milk of animals, and examples thereof include cow's milk, goat's milk, sheep's milk, camel's milk, and the like.
  • Plant-based milk and animal-based milk have in common that they are both rich in protein as a nutritional component, which denatures when heated and affects the texture.
  • protein bonds when exposed to an alkaline environment, protein bonds are broken and loosened. When the bonds are broken, moisture is retained between the proteins, making them less likely to denature due to heat, which helps give both plant-based and animal-based milk a texture similar to chicken skin.
  • the konjac raw material used in the present invention may contain mannan, a water-soluble polysaccharide derived from konjac root, and may be gelatinized by coexistence with water to form konjac paste.
  • mannan a water-soluble polysaccharide derived from konjac root
  • the konjac raw material used in the present invention may contain mannan, a water-soluble polysaccharide derived from konjac root, and may be gelatinized by coexistence with water to form konjac paste.
  • raw konjac root is grated, the skin is removed from the corm, thinly sliced, dried, and crushed as necessary (generally called “rough flour”); rough flour is crushed into fine flour while removing the lighter part (starch) (generally called “refined flour”); refined flour is treated with alcohol or the like to remove impurities other than glucomannan and refined.
  • Konjac paste is usually in the form of a jelly or paste, and by heating it in the presence of an alkalizing agent, an irreversible gel is formed by the mannan derived from the konjac root and solidifies.
  • Refined flour is the mainstream of konjac raw materials used in industrial production of konjac, and it can be preferably used in the present invention.
  • the alkalizing agent used in the present invention may be any agent capable of alkalizing the konjac paste, forming an irreversible gel by the mannan derived from the konjac root, and solidifying the konjac paste.
  • the main konjac raw materials used in industrial production of konjac are calcined shell calcium powder and edible calcium hydroxide powder, etc., and can also be preferably used in the present invention.
  • compositions include seasonings such as salt, sugar, soy sauce, mirin, and amino acids, flavoring materials such as yeast extract and soup stock ingredients, and fragrances.
  • Food ingredients containing konjac gel coagulated matter can also be added.
  • the food ingredients containing konjac gel coagulated matter are food ingredients obtained by mixing a vegetable fiber material such as soybean pulp, konjac raw materials, and raw materials containing an alkaline agent, and then heating and gelling them.
  • processed food ingredients produced by the method described in Patent Publication No. 5044145 can be used.
  • fats and oils can be added.
  • examples of fats and oils include edible animal oils (beef tallow, lard, mutton tallow, fat, lard, mutton tallow, etc.), edible vegetable oils (soybean oil, corn oil, rapeseed oil, peanut oil, rice bran oil, sunflower oil, olive oil, safflower oil, cottonseed oil, sesame oil, palm oil, coconut oil, camellia oil, camellia oil, kaya oil, etc.), fish oils (cod oil, sardine oil, liver oil, herring oil, mackerel oil, squid oil, etc.), oily paste-like foods (sesame paste, butter peanut, etc.), spice-derived oils (chili oil, mustard oil, clove oil, perilla oil, etc.), oily dairy products (butter, cheese, margarine, etc.), egg yolk oil, and cacao butter.
  • edible animal oils beef tallow, lard, mutton tallow
  • the blending ratio of each ingredient may be appropriately determined within the scope of common sense of a person skilled in the art so that the ingredient can be formed into a sheet and heat-solidified, and may be, for example, the following ratio: Note that the blending amount is calculated based on 100 g of at least one kind (dried matter) selected from the vegetable protein material and dietary fiber material.
  • At least one selected from vegetable protein materials and dietary fiber materials 100g Plant-based milk and/or animal-based milk: 10-400g Konjac raw material (as refined flour): 20-150g Alkaline agent (as solid content): 1.4 to 10.5 g Water (total amount of added water other than plant milk and/or animal milk): 400-3000g
  • the amount of other ingredients such as seasonings to be added may be appropriately determined within the range in which the mixture of ingredients can be formed into a sheet and can be solidified by heating.
  • the method for producing a sheet-form processed food material of the present invention includes a raw material mixing step of mixing the above-mentioned raw materials to obtain a raw material mixture.
  • the raw materials may be mixed in any manner, but the following procedure is preferred.
  • At least one of the plant protein material and dietary fiber material is a dried material, add water or hot water to rehydrate it, and then finely grind and stir it using a grinder such as a food processor.
  • seasonings such as yeast extract, soup stock ingredients, fragrances, ingredients containing konjac gel coagulum, etc. are added to the mixture of (2) and further stirred.
  • the raw material mixture obtained in the raw material mixing step is formed into a sheet.
  • the method for forming into a sheet is not particularly limited, but for example, extrusion molding, rolling molding, stretch molding using a rod, etc. can be used.
  • an uneven pattern on the surface of the sheet when or after it is formed into a sheet.
  • an uneven pattern on the surface it is possible to give the sheet a shape that looks similar to chicken skin or other animal skin.
  • the uneven pattern on the sheet surface can be formed, for example, by pressing the sheet with a mold that has unevenness on the pressing surface side, or by rolling the sheet with rollers that have uneven surfaces.
  • the thickness of the molded sheet is not particularly limited, but is preferably 1 to 20 mm, more preferably 2 to 12 mm, and even more preferably 3 to 7 mm.
  • the thickness of the sheet was measured by cutting the sheet perpendicular to the plane and measuring the thickness at five arbitrarily selected points on the cut cross section, and expressing it as the average value.
  • the sheet thus formed may be stored frozen or refrigerated as is, and when it is time for use, it may be removed and subjected to the heat-solidification step described below to obtain a sheet-like processed food ingredient. It may also be stored frozen or refrigerated after being heat-solidified by the heat-solidification step described below, but if it is fried in oil, for example, the fats and oils may oxidize during storage, causing a deterioration in flavor. In contrast, storing the pre-cooked sheet-like product frozen or refrigerated has the advantage that problems such as oxidation of fats and oils are less likely to occur. Furthermore, storing the pre-cooked sheet-like product frozen or refrigerated allows the user to adopt a heat treatment method that suits their purpose and preferences.
  • the sheet-like product obtained in the above forming step is heated before cooking, and the konjac raw material is gelled and heat-solidified.
  • the heating method is not particularly limited, but for example, methods such as deep-frying, heating using a hot plate or frying pan, steaming using a steamer, heating in a microwave oven, and baking using heating means such as electricity or gas can be used.
  • deep-frying is preferably used to achieve a flavor and texture similar to that of animal skin such as chicken skin. Deep-frying is preferably performed at an oil temperature of 160 to 200°C for about 90 to 150 seconds.
  • the sheet-like processed food material obtained in this way has a texture similar to that of chicken skin, and when skewered and grilled, for example, it becomes a food with a texture similar to that of yakitori skin. Also, by changing the thickness, it can be made to have the texture of skin or giblets of animals other than chicken.
  • adding vegetable milk can give it a chicken skin-like flavor.
  • adding flavorings such as seasoning liquid, yeast extract, and soup stock ingredients, as well as flavorings, can give it an even better flavor.
  • the sheet-like processed food of the present invention can be used as an ingredient in a variety of dishes, such as fried foods, baked foods, simmered foods, salads, and noodles.
  • Example 1 (1) 1000 ml of water was added to 100 g of soy meat, and the soy meat was rehydrated with water. The water was then squeezed out to make the water content 500 g.
  • a seasoning liquid containing amino acids was further added to and mixed with the mixture of (4) above.
  • Example 1 (Comparative Example 1) In step (6) of Example 1, no coconut milk was added, and instead, 200 g of water was added and mixed. Except for this, the same procedure as in Example 1 was repeated to obtain a chicken skin-like sheet-like processed food material.
  • This sheet-like processed food ingredient had a rough texture, no fatty flavor, and did not have the texture or flavor of chicken skin.
  • Example 2 In accordance with the method described in Japanese Patent No. 5044145, raw materials including okara, konjac raw materials, and an alkaline agent were mixed, and the mixture was heated to gel, thereby producing a konjac gel coagulated product.
  • Example 1 250 g of the crushed konjac gel coagulated product was added and mixed during step (5). Otherwise, a chicken skin-like sheet-like processed food material was obtained in the same manner as in Example 1 above.
  • This sheet-like processed food ingredient had a texture and flavor similar to chicken skin. The texture was closer to chicken skin.
  • Example 3 The coconut milk in Example 1 was replaced with cow's milk, which is an animal milk, and mixed. Otherwise, a chicken skin-like sheet-like processed food material was obtained in the same manner as in Example 1. The obtained sheet-like processed food material was evaluated by five panelists for texture, flavor, and appearance. The results are shown in Table 1 below.
  • this sheet-like processed food ingredient had a texture and flavor similar to chicken skin. The appearance was also similar to chicken skin. The evaluations by the five panelists were almost identical.

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Agronomy & Crop Science (AREA)
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  • General Preparation And Processing Of Foods (AREA)
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Abstract

Provided are a sheet-like processed food material having a meat-like texture similar to chicken skin and a method for manufacturing the same.　The sheet-like processed food material having a meat-like texture similar to chicken skin is obtained by mixing at least one material selected from a vegetable protein material and a dietary fiber material with at least vegetable milk and/or animal milk, a konjac material, an alkalizing agent and water to obtain a starting material mixture, and shaping the starting material mixture into a sheet followed by heat coagulation.

Description

シート状加工食材及びその製造方法Sheet-shaped processed food material and its manufacturing method
　本発明は、植物蛋白素材及び食物繊維素材から選ばれた少なくとも１種と、こんにゃく原料とを含有する、シート状加工食材及びその製造方法に関する。 The present invention relates to a sheet-like processed food material containing at least one selected from a vegetable protein material and a dietary fiber material, and a konjac raw material, and a method for producing the same.
　こんにゃくは、おでんや煮物などに利用され、広く親しまれている食品である。こんにゃくは、こんにゃく粉やこんにゃく芋をすりおろしたものを水で練ってこんにゃく糊にした後、アルカリ化剤を含む凝固剤を添加し、加熱により不可逆性のゲルを形成させ、凝固させることにより製造されている。こんにゃくの原料となるこんにゃく芋には、水溶性多糖類であるマンナンがおよそ１０質量％程度含まれており、こんにゃくはこの多糖類マンナンが主成分となっている。 Konnyaku is a widely loved food that is used in oden and simmered dishes. Konnyaku is produced by kneading konnyaku flour or grated konnyaku yam with water to make konnyaku paste, adding a coagulant containing an alkalizing agent, and heating to form an irreversible gel, which then solidifies. Konnyaku yam, the raw material for konnyaku, contains approximately 10% by mass of mannan, a water-soluble polysaccharide, and this polysaccharide mannan is the main component of konnyaku.
　近年、食生活の多様化や健康志向の高まりにともなって、こんにゃくを利用して、様々な食感や風味を与えて変化をもたせた加工食材を展開することも行われている。 In recent years, with the diversification of dietary habits and growing health consciousness, konnyaku has been used to develop processed food products with different textures and flavors.
　そのような試みとして、例えば、特許文献１には、こんにゃく粉を湯でゼリー状にまで混合し、これに生卵とおからを混合し、水酸化カルシウムをぬるま湯に溶解したアルカリ液を上記混合物に混合し凝固成型し、これを適宜に切り分け、加熱して残余のアルカリ分を除去し食肉感を与えたことを特徴とする食材の製法が記載されている。 For example, Patent Document 1 describes a method for producing a food ingredient that involves mixing konjac powder with hot water until it becomes gel-like, then mixing this with raw egg and soybean pulp, and then mixing the mixture with an alkaline solution of calcium hydroxide dissolved in lukewarm water to form a coagulated shape, which is then cut into appropriate pieces and heated to remove the remaining alkali and give the food a meaty texture.
　また、下記特許文献２には、おから３３～８３重量比率と、コンニャク原料６７～１７重量比率、及びコンニャク原料の２．５～５．０倍の重量比率の長芋を均一に混合しアルカリ液にて凝固させたことを特徴とする加工食品が記載されている。 Furthermore, the following Patent Document 2 describes a processed food characterized by uniformly mixing 33 to 83 parts by weight of soybean pulp, 67 to 17 parts by weight of konjac raw materials, and 2.5 to 5.0 times the weight of the konjac raw materials of yam, and solidifying it with an alkaline solution.
　また、下記特許文献３には、おから成分と増粘安定性を有する食品多糖類成分とが一体的に結着されて、立方体、直方体、球状、ドーム状、多角柱、多角錐、ソーセージ形状あるいはハンバーグ形状として成型され、前記おから成分が０．０５ｍｍ～１ｍｍの微小形状として全表面および内部に分散配置されていることを特徴とするおから加工食品が記載されている。 Furthermore, the following Patent Document 3 describes a processed soybean pulp food in which soybean pulp components and a food polysaccharide component having thickening stability are integrally bound together and molded into a cube, rectangular parallelepiped, sphere, dome, polygonal prism, polygonal pyramid, sausage or hamburger shape, and the soybean pulp components are dispersed over the entire surface and inside as minute shapes of 0.05 mm to 1 mm.
特許第３４９８０８７号公報Japanese Patent No. 3498087 特許第３７２１３５１号公報Patent No. 3721351 実用新案登録第３１２４１０２号公報Utility Model Registration No. 3124102
　上記特許文献１～３に示されるように、こんにゃく原料とおからとを含有する肉様の加工食品が種々提案されているが、これまで鶏皮のような肉様の食感を有するシート状の加工食品を作る試みはなされていなかった。 As shown in the above Patent Documents 1 to 3, various meat-like processed foods containing konjac ingredients and soy pulp have been proposed, but no attempts have been made to create a sheet-like processed food with a meat-like texture, such as chicken skin.
　したがって、本発明の目的は、鶏皮のような肉様の食感を有するシート状加工食材及びその製造方法を提供することにある。 The object of the present invention is therefore to provide a sheet-like processed food material that has a meat-like texture, such as chicken skin, and a method for producing the same.
　上記目的を達成するため、本発明のシート状加工食材は、植物蛋白素材及び食物繊維素材から選ばれた少なくとも１種と、植物性ミルク及び／又は動物性ミルクと、こんにゃく原料と、アルカリ剤とを含有し、シート状に成形されていることを特徴とする。 In order to achieve the above-mentioned objective, the sheet-like processed food material of the present invention is characterized by containing at least one selected from a vegetable protein material and a dietary fiber material, vegetable milk and/or animal milk, a konjac raw material, and an alkaline agent, and being formed into a sheet shape.
　本発明のシート状加工食材は、シート状に成形され、かつ、加熱凝固していることが好ましい。 The sheet-like processed food material of the present invention is preferably formed into a sheet and heat-solidified.
　また、油ちょうにより加熱凝固していることが好ましい。 It is also preferable that the mixture is heated and solidified by frying in oil.
　更に、前記植物蛋白素材及び食物繊維素材から選ばれた少なくとも１種が、大豆ミート、大豆蛋白、小麦蛋白、脱脂大豆粉、エンドウ蛋白、大豆粉、おから、ふすま、糠から選ばれた少なくとも１種であることが好ましい。 Furthermore, it is preferable that at least one of the vegetable protein materials and dietary fiber materials is at least one selected from soy meat, soy protein, wheat protein, defatted soy flour, pea protein, soy flour, soybean pulp, bran, and rice bran.
　更にまた、前記植物性ミルクは、ココナッツミルク、アーモンドミルク、カシューナッツミルク、ピーナッツミルク、マカダミアミルク、クルミミルク、オーツミルク、バーリーミルク、ライスミルク、ひまわりミルク、ごまミルク、キヌアミルク、アマランサスミルク、ヘンプミルク、ピーミルク、から選ばれた少なくとも１種から調製されたものであることが好ましい。 Furthermore, it is preferable that the plant-based milk is prepared from at least one selected from coconut milk, almond milk, cashew nut milk, peanut milk, macadamia milk, walnut milk, oat milk, barley milk, rice milk, sunflower milk, sesame milk, quinoa milk, amaranth milk, hemp milk, and pea milk.
　更にまた、前記動物性ミルクは、牛乳、ヤギ乳、羊乳、ラクダ乳から選ばれた少なくとも１種であることが好ましい。 Furthermore, it is preferable that the animal milk is at least one type selected from cow's milk, goat's milk, sheep's milk, and camel's milk.
　更にまた、表面に凹凸を有し、鶏皮様の形状に成形されていることが好ましい。 Furthermore, it is preferable that the surface is uneven and shaped like chicken skin.
　一方、本発明のシート状加工食材の製造方法は、植物蛋白素材及び食物繊維素材から選ばれた少なくとも１種に、少なくとも、植物性ミルク及び／又は動物性ミルクと、こんにゃく原料と、アルカリ化剤と、水とを混合して原料混合物を得る原料混合工程と、前記原料混合物をシート状に成形して加熱調理前シート状成形物を得る成形工程とを含むことを特徴とする。 On the other hand, the method for producing the sheet-like processed food material of the present invention is characterized by including a raw material mixing step of mixing at least one selected from a vegetable protein material and a dietary fiber material with at least vegetable milk and/or animal milk, a konjac raw material, an alkalizing agent, and water to obtain a raw material mixture, and a forming step of forming the raw material mixture into a sheet to obtain a pre-cooked sheet-like product.
　本発明のシート状加工食材の製造方法は、前記加熱調理前シート状成形物を加熱し、前記こんにゃく原料をゲル化させて加熱凝固させる加熱凝固工程を更に含むことが好ましい。 The method for producing the sheet-like processed food material of the present invention preferably further includes a heat-solidification step in which the uncooked sheet-like molded product is heated to gel and heat-solidify the konjac raw material.
　また、前記加熱調理前シート状成形物を冷凍又は冷蔵保存する工程と、前記冷凍又は冷蔵保存後の前記加熱調理前シート状成形物を加熱し、前記こんにゃく原料をゲル化させて加熱凝固させる加熱凝固工程を更に含むことが好ましい。 It is also preferable that the method further includes a step of freezing or refrigerating the uncooked sheet-like molded product, and a heat-solidifying step of heating the uncooked sheet-like molded product after the frozen or refrigerated storage to gel the konjac raw material and heat-solidify it.
　また、前記加熱凝固工程を、油ちょうによって行うことが好ましい。 It is also preferable that the heat solidification process be carried out by frying in oil.
　また、前記植物蛋白素材及び食物繊維素材から選ばれた少なくとも１種が、大豆ミート、大豆蛋白、小麦蛋白、脱脂大豆粉、大豆加工品、大豆粉、エンドウ蛋白、おから、ふすま、糠から選ばれた少なくとも１種であることが好ましい。 Furthermore, it is preferable that at least one of the vegetable protein materials and dietary fiber materials is at least one selected from soy meat, soy protein, wheat protein, defatted soy flour, soy processed products, soy flour, pea protein, soybean pulp, bran, and rice bran.
　更に、前記植物性ミルクは、ココナッツミルク、アーモンドミルク、カシューナッツミルク、ピーナッツミルク、マカダミアミルク、クルミミルク、オーツミルク、バーリーミルク、ライスミルク、ひまわりミルク、ごまミルク、キヌアミルク、アマランサスミルク、ヘンプミルク、ピーミルク、から選ばれた少なくとも１種から調製されたものであることが好ましい。 Furthermore, it is preferable that the plant-based milk is prepared from at least one selected from coconut milk, almond milk, cashew nut milk, peanut milk, macadamia milk, walnut milk, oat milk, barley milk, rice milk, sunflower milk, sesame milk, quinoa milk, amaranth milk, hemp milk, and pea milk.
　更に、前記動物性ミルクは、牛乳、ヤギ乳、羊乳、ラクダ乳から選ばれた少なくとも１種であることが好ましい。 Furthermore, it is preferable that the animal milk is at least one selected from cow's milk, goat's milk, sheep's milk, and camel's milk.
　更に、前記原料混合物は、調味料を更に含有することが好ましい。 Furthermore, it is preferable that the raw material mixture further contains a seasoning.
　更に、前記原料混合物は、こんにゃくゲル凝固物含有食材を更に含有することが好ましい。 Furthermore, it is preferable that the raw material mixture further contains a food ingredient containing konjac gel coagulum.
　更にまた、前記成形工程は、前記原料混合物をシート状にして、そのシート表面に複数の凹凸を設け、これを所定幅にカットして、鶏皮様の形状に成形する工程からなることが好ましい。 Furthermore, the forming step preferably includes forming the raw material mixture into a sheet, providing a plurality of projections and recesses on the surface of the sheet, cutting the sheet to a predetermined width, and forming the sheet into a chicken skin-like shape.
　本発明のシート状加工食材によれば、植物蛋白素材及び食物繊維素材から選ばれた少なくとも１種と、植物性ミルクと、こんにゃく原料と、アルカリ剤とを含有し、シート状に成形されているので、鶏皮のような食感を有し、油脂分が少なく、ヘルシーな肉代替食品として利用可能なシート状加工食材を提供することができる。 The sheet-like processed food material of the present invention contains at least one selected from a vegetable protein material and a dietary fiber material, vegetable milk, a konjac raw material, and an alkaline agent, and is formed into a sheet shape, so that it is possible to provide a sheet-like processed food material that has a texture similar to chicken skin, is low in fats and oils, and can be used as a healthy meat substitute.
　また、本発明のシート状加工食材の製造方法によれば、植物蛋白素材及び食物繊維素材から選ばれた少なくとも１種に、少なくとも、植物性ミルク及び／又は動物性ミルクと、こんにゃく原料と、アルカリ化剤と、水とを混合して原料混合物を得る原料混合工程と、前記原料混合物をシート状に成形して加熱調理前シート状成形物を得る成形工程とを含むことにより、鶏皮のような食感を有し、油脂分が少なく、ヘルシーな肉代替食品として利用可能なシート状加工食材を製造することができる。 Furthermore, according to the method for producing sheet-like processed food materials of the present invention, by including a raw material mixing step of mixing at least one selected from a vegetable protein material and a dietary fiber material with at least vegetable milk and/or animal milk, a konjac raw material, an alkalizing agent, and water to obtain a raw material mixture, and a forming step of forming the raw material mixture into a sheet to obtain a pre-cooked sheet-like product, it is possible to produce a sheet-like processed food material that has a texture similar to chicken skin, is low in fats and oils, and can be used as a healthy meat substitute.
実施例１で得られた本発明のシート状加工食材の写真である。1 is a photograph of the sheet-like processed food material of the present invention obtained in Example 1.
　以下、本発明について、好ましい実施形態を挙げて説明する。 The present invention will be described below with reference to preferred embodiments.
　［植物蛋白素材］
　本発明において、植物蛋白素材としては、例えば、大豆ミート、大豆蛋白、小麦蛋白、脱脂大豆粉、エンドウ蛋白、大豆粉などから選ばれた１種又は２種以上を用いることができる。この中でも大豆ミートが好ましく用いられる。ここで、大豆ミートとは、油分を絞った大豆に熱や圧力を加えて乾燥させることにより作られたもので、水やお湯で戻すことによって肉のような食感を有する食材となるものである。植物蛋白素材は、好ましくは１２メッシュパス以下、より好ましくは３００メッシュパス以下に調整されたものを使用することが好ましい。なお、本発明において、メッシュサイズは、JIS Z 8801規格によるものである。 [Plant protein ingredients]
In the present invention, the vegetable protein material may be one or more selected from soybean meat, soybean protein, wheat protein, defatted soybean flour, pea protein, soybean flour, etc. Among these, soybean meat is preferably used. Here, soybean meat is made by applying heat and pressure to soybeans from which the oil has been squeezed out and drying them, and becomes a food material having a meat-like texture when rehydrated in water or hot water. It is preferable to use vegetable protein materials adjusted to a mesh size of preferably 12 mesh pass or less, more preferably 300 mesh pass or less. In the present invention, the mesh size is based on the JIS Z 8801 standard.
　［食物繊維素材］
　本発明において、食物繊維素材としては、植物原料から採取された不溶性の食物繊維が好ましく用いられ、例えば、おから、ふすま、糠などから選ばれた１種又は２種以上を用いることができる。この中でも、特に、乾燥して粉末化されたおからが好ましく用いられる。食物繊維素材は、好ましくは１２メッシュパス以下、より好ましくは３００メッシュパス以下に調整されたものを使用することが好ましい。 [Dietary fiber ingredients]
In the present invention, the dietary fiber material is preferably insoluble dietary fiber collected from a plant raw material, and for example, one or more types selected from soybean pulp, wheat bran, rice bran, etc. can be used. Among these, dried and powdered soybean pulp is particularly preferred. The dietary fiber material used is preferably adjusted to a mesh size of 12 mesh pass or less, more preferably 300 mesh pass or less.
　［植物性ミルク］
　本発明において、植物性ミルクとは、植物原料から調製されたミルクであり、例えば、ココナッツミルク、アーモンドミルク、カシューナッツミルク、ピーナッツミルク、マカダミアミルク、クルミミルク、オーツミルク、バーリーミルク、ライスミルク、ひまわりミルク、ごまミルク、キヌアミルク、アマランサスミルク、ヘンプミルク、ピーミルク、豆乳などから選ばれた１種又は２種以上が用いられる。この中でも、ココナッツミルク、アーモンドミルク、カシューナッツミルク、ピーナッツミルク、マカダミアミルク、クルミミルクなどの、ナッツ類を原料とするミルクが好ましく用いられる。ナッツ類を原料とするミルクは、例えば、水に浸したナッツ類をミキサーなどで砕き、水を加えてガーゼなどでかすを漉すことによって調製することができる。 [Plant-based milk]
In the present invention, the plant milk is milk prepared from a plant raw material, and for example, one or more selected from coconut milk, almond milk, cashew nut milk, peanut milk, macadamia milk, walnut milk, oat milk, barley milk, rice milk, sunflower milk, sesame milk, quinoa milk, amaranth milk, hemp milk, pea milk, soy milk, etc. are used. Among these, milk made from nuts, such as coconut milk, almond milk, cashew nut milk, peanut milk, macadamia milk, and walnut milk, is preferably used. Milk made from nuts can be prepared, for example, by crushing nuts soaked in water with a mixer or the like, adding water, and filtering the residue with gauze or the like.
　［動物性ミルク］
　本発明において、動物性ミルクとは、動物の乳から調製されたミルクを意味し、例えば、牛乳、ヤギ乳、羊乳、ラクダ乳などが挙げられる。 [Animal milk]
In the present invention, animal milk means milk prepared from the milk of animals, and examples thereof include cow's milk, goat's milk, sheep's milk, camel's milk, and the like.
　なお、植物性ミルクと、動物性ミルクとの共通点は、栄養成分として蛋白質が豊富に存在していて、加熱で変性して食感に影響を与えることにある。すなわち、蛋白質はアルカリ環境にすることで、結合を切られたり緩められたりする。結合が切れることでタンパク質間に水分が保持され熱変性が起こりにくくなり、植物性ミルク、動物性ミルクともに鶏皮のような食感を付与するのに寄与する。 Plant-based milk and animal-based milk have in common that they are both rich in protein as a nutritional component, which denatures when heated and affects the texture. In other words, when exposed to an alkaline environment, protein bonds are broken and loosened. When the bonds are broken, moisture is retained between the proteins, making them less likely to denature due to heat, which helps give both plant-based and animal-based milk a texture similar to chicken skin.
　［こんにゃく原料］
　本発明に用いるこんにゃく原料は、こんにゃく芋由来の水溶性多糖類であるマンナンを含み、そのマンナンが水分と共存することにより糊化して、これによりこんにゃく糊を形成し得るものであればよい。例えば、生芋のすりおろし、球茎から皮を取り除いて薄くスライスして乾燥させ、必要に応じて粉砕したもの（一般に「荒粉」と称される。）、荒粉を細粉に粉砕しつつ比重の軽い部分（澱粉質）を取り除いたもの（一般に「精粉」と称される。）、精粉をアルコール等で処理して、グルコマンナン以外の不純物を除き精製したものなどが挙げられる。通常こんにゃく糊はゼリー状又はペースト状をしており、これに更にアルカリ化剤を共存させ、加熱することにより、上記こんにゃく芋由来のマンナンによる不可逆性のゲルが形成されて、凝固する。工業的にこんにゃくを製造する場合に用いられるこんにゃく原料の主流は精粉であり、本発明においても好ましく使用され得る。 [Konjac ingredients]
The konjac raw material used in the present invention may contain mannan, a water-soluble polysaccharide derived from konjac root, and may be gelatinized by coexistence with water to form konjac paste. For example, raw konjac root is grated, the skin is removed from the corm, thinly sliced, dried, and crushed as necessary (generally called "rough flour"); rough flour is crushed into fine flour while removing the lighter part (starch) (generally called "refined flour"); refined flour is treated with alcohol or the like to remove impurities other than glucomannan and refined. Konjac paste is usually in the form of a jelly or paste, and by heating it in the presence of an alkalizing agent, an irreversible gel is formed by the mannan derived from the konjac root and solidifies. Refined flour is the mainstream of konjac raw materials used in industrial production of konjac, and it can be preferably used in the present invention.
　［アルカリ化剤］
　本発明に用いるアルカリ化剤は、こんにゃく糊をアルカリ化して、上記こんにゃく芋由来マンナンによる不可逆性のゲルを形成させて、該こんにゃく糊を凝固させることができるものであればよい。例えば、貝殻焼成カルシウム、卵殻焼成カルシウム、水酸化カルシウム、炭酸カルシウム、炭酸水素カルシウム、酸化カルシウム、酸化マグネシウム、炭酸マグネシウム、水酸化ナトリウム、炭酸ナトリウム、炭酸水素ナトリウムなどが挙げられる。工業的にこんにゃくを製造する場合に用いられるこんにゃく原料の主流は貝殻焼成カルシウム粉末や食用水酸化カルシウム粉末などであり、本発明においても好ましく使用され得る。 [Alkaline agent]
The alkalizing agent used in the present invention may be any agent capable of alkalizing the konjac paste, forming an irreversible gel by the mannan derived from the konjac root, and solidifying the konjac paste. For example, calcined shell calcium, calcined eggshell calcium, calcium hydroxide, calcium carbonate, calcium bicarbonate, calcium oxide, magnesium oxide, magnesium carbonate, sodium hydroxide, sodium carbonate, sodium bicarbonate, etc. The main konjac raw materials used in industrial production of konjac are calcined shell calcium powder and edible calcium hydroxide powder, etc., and can also be preferably used in the present invention.
　［その他の原料］
　その他の原料としては、例えば食塩、砂糖、醤油、みりん、アミノ酸などの調味料や、酵母エキス、出汁素材などの風味材や、香料などを用いることができる。 [Other ingredients]
Other ingredients that can be used include seasonings such as salt, sugar, soy sauce, mirin, and amino acids, flavoring materials such as yeast extract and soup stock ingredients, and fragrances.
　また、こんにゃくゲル凝固物含有食材を添加することもできる。ここで、こんにゃくゲル凝固物含有食材とは、おからなどの植物繊維素材と、こんにゃく原料と、アルカリ剤とを含む原料を混合し、加熱処理してゲル化させて得られる食材である。例えば、特許5044145号公報に記載された方法で製造された加工食材を用いることができる。 Food ingredients containing konjac gel coagulated matter can also be added. Here, the food ingredients containing konjac gel coagulated matter are food ingredients obtained by mixing a vegetable fiber material such as soybean pulp, konjac raw materials, and raw materials containing an alkaline agent, and then heating and gelling them. For example, processed food ingredients produced by the method described in Patent Publication No. 5044145 can be used.
　更に、油脂を添加することもできる。油脂としては、例えば、食用動物油（牛脂、豚脂、羊脂、ヘット、ラード、マトンタロー等）、食用植物油（大豆油、トウモロコシ油、なたね油、落花生油、米ぬか油、ひまわり油、オリーブ油、サフラワー油、綿実油、ごま油、パーム油、やし油、さざんか油、つばき油、かやの油等）、魚油（タラ油、イワシ油、肝油、ニシン油、サバ油、イカ油等）、油性ペースト状食品（ごまペースト、バターピーナッツ等）、香辛料由来油（ラー油、芥子油、丁子油、シソ油等）、油脂性乳製品（バター、チーズ、マーガリン等）、卵黄油、カカオ脂などが挙げられる。 Furthermore, fats and oils can be added. Examples of fats and oils include edible animal oils (beef tallow, lard, mutton tallow, fat, lard, mutton tallow, etc.), edible vegetable oils (soybean oil, corn oil, rapeseed oil, peanut oil, rice bran oil, sunflower oil, olive oil, safflower oil, cottonseed oil, sesame oil, palm oil, coconut oil, camellia oil, camellia oil, kaya oil, etc.), fish oils (cod oil, sardine oil, liver oil, herring oil, mackerel oil, squid oil, etc.), oily paste-like foods (sesame paste, butter peanut, etc.), spice-derived oils (chili oil, mustard oil, clove oil, perilla oil, etc.), oily dairy products (butter, cheese, margarine, etc.), egg yolk oil, and cacao butter.
　［配合割合］
　各原料の配合割合は、シート状に成形することができ、加熱凝固させることができるように、当業者の常識的な範囲で適宜定めればよいが、例えば次のような割合とすることができる。なお、配合量は、植物蛋白素材及び食物繊維素材から選ばれた少なくとも１種（乾燥物）を１００ｇとして計算した割合である。 [Mixing ratio]
The blending ratio of each ingredient may be appropriately determined within the scope of common sense of a person skilled in the art so that the ingredient can be formed into a sheet and heat-solidified, and may be, for example, the following ratio: Note that the blending amount is calculated based on 100 g of at least one kind (dried matter) selected from the vegetable protein material and dietary fiber material.
　植物蛋白素材及び食物繊維素材から選ばれた少なくとも１種：１００ｇ
　植物性ミルク及び／又は動物性ミルク：１０～４００ｇ
　こんにゃく原料（精粉として）：２０～１５０ｇ
　アルカリ剤（固形分として）：１.４～１０.５ｇ
　水（植物性ミルク及び／又は動物性ミルク以外の添加水の合計量）：４００～３０００ｇ
　なお、調味料などのその他の原料の添加量は、原料混合物をシート状に成形することができ、加熱凝固させることができる範囲で、適宜定めればよい。 At least one selected from vegetable protein materials and dietary fiber materials: 100g
Plant-based milk and/or animal-based milk: 10-400g
Konjac raw material (as refined flour): 20-150g
Alkaline agent (as solid content): 1.4 to 10.5 g
Water (total amount of added water other than plant milk and/or animal milk): 400-3000g
The amount of other ingredients such as seasonings to be added may be appropriately determined within the range in which the mixture of ingredients can be formed into a sheet and can be solidified by heating.
　［原料混合工程］
　本発明のシート状加工食材の製造方法は、上記原料を混合して原料混合物を得る原料混合工程を有する。原料の混合手順は、特に限定されないが、好ましくは、下記の手順によって混合することができる。 [Raw material mixing process]
The method for producing a sheet-form processed food material of the present invention includes a raw material mixing step of mixing the above-mentioned raw materials to obtain a raw material mixture. The raw materials may be mixed in any manner, but the following procedure is preferred.
　（１）植物蛋白素材及び食物繊維素材から選ばれた少なくとも１種が乾燥物である場合は、水又は湯を加えて水戻しを行い、例えばフードプロセッサなどの粉砕機を用いて、細かく粉砕しながら撹拌する。 (1) If at least one of the plant protein material and dietary fiber material is a dried material, add water or hot water to rehydrate it, and then finely grind and stir it using a grinder such as a food processor.
　（２）水とアルカリ剤とを混合してアルカリ水溶液を調製し、このアルカリ水溶液を（１）の粉砕物に添加混合する。 (2) Mix water and an alkaline agent to prepare an alkaline aqueous solution, and add and mix this alkaline aqueous solution with the ground material from (1).
　（３）（２）の混合物に、必要に応じて、調味料や、酵母エキス、出汁素材などの風味材や、香料、こんにゃくゲル凝固物含有食材などを加え、更に撹拌する。 (3) If necessary, seasonings, flavorings such as yeast extract, soup stock ingredients, fragrances, ingredients containing konjac gel coagulum, etc. are added to the mixture of (2) and further stirred.
　（４）（３）の混合物に、植物性ミルク及び／又は動物性ミルクを加えて撹拌する。 (4) Add plant-based milk and/or animal-based milk to the mixture of (3) and stir.
　（５）一方、こんにゃく原料に水又はお湯を加えて混合し、こんにゃく原料を膨潤させてこんにゃく糊を得る。 (5) Meanwhile, water or hot water is added to the konjac raw material and mixed to swell the konjac raw material and obtain konjac paste.
　（６）（４）の混合物に（５）のこんにゃく糊を添加して撹拌する。 　(6) Add the konjac paste (5) to the mixture (4) and stir.
　［成形工程］
　成形工程では、上記原料混合工程で得られた原料混合物をシート状に成形する。シート状に成形する方法は、特に限定されないが、例えば押出成形、圧延成型、棒による引き延ばし成型などを採用することができる。 [Molding process]
In the forming step, the raw material mixture obtained in the raw material mixing step is formed into a sheet. The method for forming into a sheet is not particularly limited, but for example, extrusion molding, rolling molding, stretch molding using a rod, etc. can be used.
　また、シート状に成形する際、あるいはシート状に成形した後に、シート表面に凹凸模様が形成することが好ましい。表面に凹凸模様を形成することにより、外観的にも鶏皮やその他の動物の皮に似た形状にすることができる。シート表面の凹凸模様は、例えば、押圧面側に凹凸を有する型でプレスしたり、表面に凹凸を有するローラで圧延したりして形成することができる。 It is also preferable to form an uneven pattern on the surface of the sheet when or after it is formed into a sheet. By forming an uneven pattern on the surface, it is possible to give the sheet a shape that looks similar to chicken skin or other animal skin. The uneven pattern on the sheet surface can be formed, for example, by pressing the sheet with a mold that has unevenness on the pressing surface side, or by rolling the sheet with rollers that have uneven surfaces.
　成形されたシートの厚さは、特に限定されないが、１～２０ｍｍが好ましく、２～１２ｍｍがより好ましく、３～７ｍｍが更に好ましい。なお、シートの厚さは、シートを平面に対して垂直にカットし、カットした断面の任意に選択した５箇所において厚さを測定し、その平均値で表した。 The thickness of the molded sheet is not particularly limited, but is preferably 1 to 20 mm, more preferably 2 to 12 mm, and even more preferably 3 to 7 mm. The thickness of the sheet was measured by cutting the sheet perpendicular to the plane and measuring the thickness at five arbitrarily selected points on the cut cross section, and expressing it as the average value.
　こうして成形されたシート（加熱調理前シート状成形物）は、そのまま冷凍又は冷蔵保存しておき、使用時に取出して、後述する加熱凝固工程を付すことにより、シート状加工食材を得るようにしてもよい。後述する加熱凝固工程により、加熱凝固させてから冷凍又は冷蔵保存することもできるが、例えば油ちょうなどを行った場合、保存中に油脂が酸化して風味が劣化する可能性がある。これに対して、加熱調理前シート状成形物の状態で冷凍又は冷蔵保存する場合には、油脂の酸化などの問題が生じにくくなるという利点が得られる。また、加熱調理前シート状成形物の状態で冷凍又は冷蔵保存することにより、ユーザーの用途や好みに応じた加熱処理方法を採用することができる。 The sheet thus formed (pre-cooked sheet-like product) may be stored frozen or refrigerated as is, and when it is time for use, it may be removed and subjected to the heat-solidification step described below to obtain a sheet-like processed food ingredient. It may also be stored frozen or refrigerated after being heat-solidified by the heat-solidification step described below, but if it is fried in oil, for example, the fats and oils may oxidize during storage, causing a deterioration in flavor. In contrast, storing the pre-cooked sheet-like product frozen or refrigerated has the advantage that problems such as oxidation of fats and oils are less likely to occur. Furthermore, storing the pre-cooked sheet-like product frozen or refrigerated allows the user to adopt a heat treatment method that suits their purpose and preferences.
　［加熱凝固工程］
　上記成形工程で得られた加熱調理前シート状成形物を加熱し、こんにゃく原料をゲル化させて加熱凝固させる。加熱方法は、特に限定されないが、例えば、油ちょう、ホットプレートやフライパンなどを用いた加熱、蒸し器などを用いた蒸煮、電子レンジによる加熱、電気、ガスなどの加熱手段を用いた焼成などの方法が採用できる。この中でも、鶏皮などの動物の皮に似た風味、食感にする上では、油ちょうが好ましく採用される。油ちょうは、１６０～２００℃の油温で、９０～１５０秒程度行うことが好ましい。 [Heat solidification process]
The sheet-like product obtained in the above forming step is heated before cooking, and the konjac raw material is gelled and heat-solidified. The heating method is not particularly limited, but for example, methods such as deep-frying, heating using a hot plate or frying pan, steaming using a steamer, heating in a microwave oven, and baking using heating means such as electricity or gas can be used. Among these, deep-frying is preferably used to achieve a flavor and texture similar to that of animal skin such as chicken skin. Deep-frying is preferably performed at an oil temperature of 160 to 200°C for about 90 to 150 seconds.
　［シート状加工食材］
　こうして得られたシート状加工食材は、鶏皮のような食感を有しており、例えば串刺しにして焼くことにより、焼き鳥の皮のような食感を有する食品となる。また、厚さを変えることにより、鶏以外の動物の皮や、もつなどの食感とすることもできる。 [Sheet-type processed food ingredients]
The sheet-like processed food material obtained in this way has a texture similar to that of chicken skin, and when skewered and grilled, for example, it becomes a food with a texture similar to that of yakitori skin. Also, by changing the thickness, it can be made to have the texture of skin or giblets of animals other than chicken.
　また、原料として、植物蛋白素材、食物繊維素材、こんにゃく原料、アルカリ剤などを含んでいても、植物性ミルクを添加することにより、鶏皮のような風味を付与することができる。更に、調味液や、酵母エキス、出汁素材などの風味材や、香料、などを加えることにより、より良好な風味を付与することができる。 In addition, even if the ingredients include vegetable protein materials, dietary fiber materials, konjac ingredients, alkaline agents, etc., adding vegetable milk can give it a chicken skin-like flavor. Furthermore, adding flavorings such as seasoning liquid, yeast extract, and soup stock ingredients, as well as flavorings, can give it an even better flavor.
　本発明のシート状加工食品は、例えば、揚げ物、焼き物、煮物、サラダ、麺などの各種料理材料として利用することができる。 The sheet-like processed food of the present invention can be used as an ingredient in a variety of dishes, such as fried foods, baked foods, simmered foods, salads, and noodles.
　以下に実施例を挙げて本発明を更に具体的に説明する。ただし、これらの実施例は本発明の範囲を限定するものではない。 The present invention will be explained in more detail below with reference to examples. However, these examples are not intended to limit the scope of the present invention.
　（実施例１）
　（１）大豆ミート１００ｇに、水を１０００ｍｌ加え、水戻しを行った後、水を絞って、含水物として５００ｇにした。 Example 1
(1) 1000 ml of water was added to 100 g of soy meat, and the soy meat was rehydrated with water. The water was then squeezed out to make the water content 500 g.
　（２）上記大豆ミートの含水物をフードプロセッサで撹拌し、細かく粉砕した。 (2) The above-mentioned soy meat moisture was mixed in a food processor and finely ground.
　（３）一方、水酸化カルシウム３．５ｇを水１１０ｇに溶解して、２．６質量％の水酸化カルシウム水溶液を作成した。 (3) On the other hand, 3.5 g of calcium hydroxide was dissolved in 110 g of water to prepare a 2.6% by mass calcium hydroxide aqueous solution.
　（４）上記水酸化カルシウム水溶液の全量を、（３）で得られた含水物５００ｇに添加して、混練機により撹拌した。 (4) The entire amount of the calcium hydroxide aqueous solution was added to 500 g of the water-containing material obtained in (3) and stirred using a kneader.
　（５）上記（４）の混合物に、更に、アミノ酸を含有する調味液を添加混合した。 (5) A seasoning liquid containing amino acids was further added to and mixed with the mixture of (4) above.
　（６）（５）の混合物に、更にココナッツミルク３００ｇを添加して混合した。 (6) 300 g of coconut milk was added to the mixture of (5) and mixed.
　（７）一方、こんにゃく粉（精粉）５０ｇを水２０００ｇに添加し、よく撹拌してこんにゃく粉を膨潤させ、こんにゃく糊を作成した。 (7) On the other hand, 50 g of konjac flour (refined flour) was added to 2,000 g of water and stirred thoroughly to swell the konjac flour, creating konjac paste.
　（８）上記こんにゃく糊に、（６）で得た混合物を加え、撹拌した。 (8) The mixture obtained in (6) was added to the konjac paste and stirred.
　（９）上記（８）で得られた原料混合物を、押出成形装置により、シート状に成形した。このシートを更に、表面に凹凸を有するローラーで圧延して、シート表面に鶏皮様の凹凸を形成した。こうして成形されたシートの厚さは５ｍｍであった。上記で成形されたシートを２０ｍｍ×５０ｍｍの大きさに切断した。 (9) The raw material mixture obtained in (8) above was molded into a sheet using an extrusion molding device. This sheet was further rolled with a roller having an uneven surface to form chicken skin-like unevenness on the sheet surface. The thickness of the sheet thus molded was 5 mm. The sheet molded as above was cut into a size of 20 mm x 50 mm.
　（１０）（９）で得られたシート片を、１７０℃のなたね油に浸漬して９０秒間油ちょうすることにより、こんにゃく原料をゲル化させて加熱凝固させた。 (10) The sheet pieces obtained in (9) were immersed in rapeseed oil at 170°C and deep-fried for 90 seconds to gel the konjac raw material and heat-solidify it.
　以上の工程により、鶏皮様のシート状加工食材を得た。このシート状加工食材を串刺しして軽く焼成することにより、鶏皮様の串焼きを製造した。この写真を図１に示す。このシート状加工食材は、鶏皮のような食感と風味を有していた。また、外観も鶏皮に近いものであった。 By the above process, a sheet-like processed food material resembling chicken skin was obtained. This sheet-like processed food material was skewered and lightly grilled to produce chicken skin-like grilled skewers. A photograph of this is shown in Figure 1. This sheet-like processed food material had a texture and flavor similar to chicken skin. The appearance was also similar to chicken skin.
　（比較例１）
　実施例１の（６）の工程において、ココナッツミルクを添加せず、その代わりに水２００ｇを添加して混合した。それ以外は、上記実施例１と同様にして鶏皮様のシート状加工食材を得た。 (Comparative Example 1)
In step (6) of Example 1, no coconut milk was added, and instead, 200 g of water was added and mixed. Except for this, the same procedure as in Example 1 was repeated to obtain a chicken skin-like sheet-like processed food material.
　このシート状加工食材は、食感は歯切れが悪く、風味も脂質感が無く、鶏皮様の食感、風味とはならなかった。 This sheet-like processed food ingredient had a rough texture, no fatty flavor, and did not have the texture or flavor of chicken skin.
　(実施例２)
　特許5044145号公報に記載された方法に準じて、おからと、こんにゃく原料と、アルカリ剤とを含む原料を混合し、加熱処理してゲル化させて得られたこんにゃくゲル凝固物を製造した。 Example 2
In accordance with the method described in Japanese Patent No. 5044145, raw materials including okara, konjac raw materials, and an alkaline agent were mixed, and the mixture was heated to gel, thereby producing a konjac gel coagulated product.
　実施例１において、（５）の工程の際に、上記こんにゃくゲル凝固物の粉砕物を２５０ｇ添加混合した。それ以外は、上記実施例１と同様にして鶏皮様のシート状加工食材を得た。 In Example 1, 250 g of the crushed konjac gel coagulated product was added and mixed during step (5). Otherwise, a chicken skin-like sheet-like processed food material was obtained in the same manner as in Example 1 above.
　このシート状加工食材は、鶏皮のような食感と風味を有していた。食感は、より鶏皮に近いものであった。 This sheet-like processed food ingredient had a texture and flavor similar to chicken skin. The texture was closer to chicken skin.
　（実施例３）
　実施例1のココナッツミルクを動物性ミルクである牛乳に置き換えて混合した。それ以外は、上記実施例１と同様にして鶏皮様のシート状加工食材を得た。得られたシート状加工食材について、５名のパネラーで食感、風味、外観を評価した。その結果を下記表１に示す。 Example 3
The coconut milk in Example 1 was replaced with cow's milk, which is an animal milk, and mixed. Otherwise, a chicken skin-like sheet-like processed food material was obtained in the same manner as in Example 1. The obtained sheet-like processed food material was evaluated by five panelists for texture, flavor, and appearance. The results are shown in Table 1 below.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　表１に示すように、このシート状加工食材は、鶏皮のような食感と風味を有していた。また、外観も鶏皮に近いものであった。パネラー５人の評価は、ほぼ差異が無い評価であった。 As shown in Table 1, this sheet-like processed food ingredient had a texture and flavor similar to chicken skin. The appearance was also similar to chicken skin. The evaluations by the five panelists were almost identical.

Claims (17)

  1. 　植物蛋白素材及び食物繊維素材から選ばれた少なくとも１種と、植物性ミルク及び／又は動物性ミルクと、こんにゃく原料と、アルカリ剤とを含有し、シート状に成形されていることを特徴とするシート状加工食材。 A sheet-like processed food ingredient that contains at least one selected from a vegetable protein material and a dietary fiber material, vegetable milk and/or animal milk, konjac raw material, and an alkaline agent, and is formed into a sheet.
  2. 　シート状に成形され、かつ、加熱凝固している、請求項１記載のシート状加工食材。 The sheet-like processed food material according to claim 1, which is formed into a sheet and heat-solidified.
  3. 　油ちょうにより加熱凝固している、請求項２記載のシート状加工食材。 The sheet-like processed food material according to claim 2, which has been heat-coagulated by deep frying.
  4. 　前記植物蛋白素材及び食物繊維素材から選ばれた少なくとも１種が、大豆ミート、大豆蛋白、小麦蛋白、脱脂大豆粉、エンドウ蛋白、大豆粉、おから、ふすま、糠から選ばれた少なくとも１種である、請求項１～３のいずれか１項に記載のシート状加工食材。 The sheet-like processed food material according to any one of claims 1 to 3, wherein the at least one selected from the vegetable protein material and dietary fiber material is at least one selected from soy meat, soy protein, wheat protein, defatted soy flour, pea protein, soy flour, soybean pulp, bran, and rice bran.
  5. 　前記植物性ミルクは、ココナッツミルク、アーモンドミルク、カシューナッツミルク、ピーナッツミルク、マカダミアミルク、クルミミルク、オーツミルク、バーリーミルク、ライスミルク、ひまわりミルク、ごまミルク、キヌアミルク、アマランサスミルク、ヘンプミルク、ピーミルク、から選ばれた少なくとも１種から調製されものである、請求項１～３のいずれか１項に記載のシート状加工食材。 The sheet-form processed food material according to any one of claims 1 to 3, wherein the vegetable milk is prepared from at least one selected from coconut milk, almond milk, cashew nut milk, peanut milk, macadamia milk, walnut milk, oat milk, barley milk, rice milk, sunflower milk, sesame milk, quinoa milk, amaranth milk, hemp milk, and pea milk.
  6. 　前記動物性ミルクは、牛乳、ヤギ乳、羊乳、ラクダ乳から選ばれた少なくとも１種である、請求項１～３のいずれか１項に記載のシート状加工食材。 The sheet-like processed food material according to any one of claims 1 to 3, wherein the animal milk is at least one type selected from cow's milk, goat's milk, sheep's milk, and camel's milk.
  7. 　表面に凹凸を有し、鶏皮様の形状に成形されている、請求項１～３のいずれか１項に記載のシート状加工食材。 The sheet-like processed food material according to any one of claims 1 to 3, which has an uneven surface and is formed into a chicken skin-like shape.
  8. 　植物蛋白素材及び食物繊維素材から選ばれた少なくとも１種に、少なくとも、植物性ミルク及び／又は動物性ミルクと、こんにゃく原料と、アルカリ化剤と、水とを混合して原料混合物を得る原料混合工程と、前記原料混合物をシート状に成形して加熱調理前シート状成形物を得る成形工程とを含むことを特徴とするシート状加工食材の製造方法。 A method for producing a sheet-like processed food ingredient, comprising a raw material mixing step of mixing at least one selected from a vegetable protein material and a dietary fiber material with at least vegetable milk and/or animal milk, a konjac raw material, an alkalizing agent, and water to obtain a raw material mixture, and a forming step of forming the raw material mixture into a sheet to obtain a pre-cooked sheet-like product.
  9. 　前記加熱調理前シート状成形物を加熱し、前記こんにゃく原料をゲル化させて加熱凝固させる加熱凝固工程を更に含む、請求項８に記載のシート状加工食材の製造方法。 The method for producing the sheet-like processed food material according to claim 8 further includes a heat solidification step of heating the uncooked sheet-like molded product to gel and heat solidify the konjac raw material.
  10. 　前記加熱調理前シート状成形物を冷凍又は冷蔵保存する工程と、前記冷凍又は冷蔵保存後の前記加熱調理前シート状成形物を加熱し、前記こんにゃく原料をゲル化させて加熱凝固させる加熱凝固工程を更に含む、請求項８に記載のシート状加工食材の製造方法。 The method for producing the sheet-like processed food material according to claim 8 further includes a step of freezing or refrigerating the uncooked sheet-like molded material, and a heat-solidifying step of heating the uncooked sheet-like molded material after the frozen or refrigerated storage to gel the konjac raw material and heat-solidify it.
  11. 　前記加熱凝固工程を、油ちょうによって行う、請求項９又は１０記載のシート状加工食材の製造方法。 The method for producing a sheet-like processed food material according to claim 9 or 10, wherein the heat solidification step is carried out by deep frying.
  12. 　前記植物蛋白素材及び食物繊維素材から選ばれた少なくとも１種が、大豆ミート、大豆蛋白、小麦蛋白、脱脂大豆粉、大豆加工品、大豆粉、エンドウ蛋白、おから、ふすま、糠から選ばれた少なくとも１種である、請求項８～１０のいずれか１項に記載のシート状加工食材の製造方法。 The method for producing a sheet-like processed food material according to any one of claims 8 to 10, wherein the at least one selected from the vegetable protein material and dietary fiber material is at least one selected from soy meat, soy protein, wheat protein, defatted soy flour, soy processed products, soy flour, pea protein, soybean pulp, bran, and rice bran.
  13. 　前記植物性ミルクは、ココナッツミルク、アーモンドミルク、カシューナッツミルク、ピーナッツミルク、マカダミアミルク、クルミミルク、オーツミルク、バーリーミルク、ライスミルク、ひまわりミルク、ごまミルク、キヌアミルク、アマランサスミルク、ヘンプミルク、ピーミルク、から選ばれた少なくとも１種から調製されたものである、請求項８～１０のいずれか１項に記載のシート状加工食材の製造方法。 The method for producing a sheet-like processed food material according to any one of claims 8 to 10, wherein the vegetable milk is prepared from at least one selected from coconut milk, almond milk, cashew nut milk, peanut milk, macadamia milk, walnut milk, oat milk, barley milk, rice milk, sunflower milk, sesame milk, quinoa milk, amaranth milk, hemp milk, and pea milk.
  14. 　前記動物性ミルクは、牛乳、ヤギ乳、羊乳、ラクダ乳から選ばれた少なくとも１種である、請求項８～１０のいずれか１項に記載のシート状加工食材の製造方法。 The method for producing a sheet-like processed food material according to any one of claims 8 to 10, wherein the animal milk is at least one type selected from cow's milk, goat's milk, sheep's milk, and camel's milk.
  15. 　前記原料混合物は、調味料を更に含有する、請求項８～１０のいずれか１項に記載のシート状加工食材の製造方法。 The method for producing a sheet-like processed food material according to any one of claims 8 to 10, wherein the raw material mixture further contains a seasoning.
  16. 　前記原料混合物は、こんにゃくゲル凝固物含有食材を更に含有する、請求項８～１０のいずれか１項に記載のシート状加工食材の製造方法。 The method for producing a sheet-like processed food material according to any one of claims 8 to 10, wherein the raw material mixture further contains a food material containing a konjac gel coagulum.
  17. 　前記成形工程は、前記原料混合物をシート状にして、そのシート表面に複数の凹凸を設け、これを所定幅にカットして、鶏皮様の形状に成形する工程からなる、請求項８～１０のいずれか１項に記載のシート状加工食材の製造方法。 The method for producing a sheet-like processed food material according to any one of claims 8 to 10, wherein the forming step comprises forming the raw material mixture into a sheet, providing a plurality of projections and recesses on the surface of the sheet, cutting the sheet to a predetermined width, and forming the sheet into a chicken skin-like shape.
PCT/JP2023/037258 2022-10-14 2023-10-13 Sheet-like processed food material and method for manufacturing same WO2024080368A1 (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002272401A (en) * 2001-03-19 2002-09-24 Tetsuko Okada Foodstuff made of okara (lees of bean curd)
JP2004089113A (en) * 2002-09-03 2004-03-25 Tetsuko Okada Processed food
JP2009055889A (en) * 2007-08-29 2009-03-19 Ics Kk Processed food
JP2009055890A (en) * 2007-08-29 2009-03-19 Ics Kk Processed food

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002272401A (en) * 2001-03-19 2002-09-24 Tetsuko Okada Foodstuff made of okara (lees of bean curd)
JP2004089113A (en) * 2002-09-03 2004-03-25 Tetsuko Okada Processed food
JP2009055889A (en) * 2007-08-29 2009-03-19 Ics Kk Processed food
JP2009055890A (en) * 2007-08-29 2009-03-19 Ics Kk Processed food

Non-Patent Citations (1)

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Title
OKARA KONNYAKU: "First! First! First lecture held in Shibuya Okara Konnyaku®︎Meister", 14 April 2022 (2022-04-14), XP093159407, Retrieved from the Internet <URL:https://ameblo.jp/sola369/entry-12737473211.html> *

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