WO2024080368A1 - Produit alimentaire traité stratiforme et son procédé de production - Google Patents

Produit alimentaire traité stratiforme et son procédé de production 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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WO
WIPO (PCT)
Prior art keywords
milk
sheet
processed food
food material
material according
Prior art date
Application number
PCT/JP2023/037258
Other languages
English (en)
Japanese (ja)
Inventor
哲子 岡田
Original Assignee
ディーツフードプランニング株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by ディーツフードプランニング株式会社 filed Critical ディーツフードプランニング株式会社
Publication of WO2024080368A1 publication Critical patent/WO2024080368A1/fr

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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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  • Life Sciences & Earth Sciences (AREA)
  • 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)
  • Botany (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention concerne un produit alimentaire traité stratiforme ayant une texture de type viande similaire à celle de la peau de poulet et son procédé de production.　Le produit alimentaire traité stratiforme ayant une texture de type viande similaire à celle de la peau de poulet est obtenu par mélange d'au moins un produit choisi parmi un produit de type protéine végétale et un produit de type fibre alimentaire avec au moins du lait végétal et/ou du lait animal, un produit de type konjac, un agent alcalinisant et de l'eau pour obtenir un mélange de produits de départ, et mise en forme du mélange de produits de départ en une feuille suivie d'une coagulation thermique.
PCT/JP2023/037258 2022-10-14 2023-10-13 Produit alimentaire traité stratiforme et son procédé de production WO2024080368A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2022-165633 2022-10-14
JP2022165633 2022-10-14

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Publication Number Publication Date
WO2024080368A1 true WO2024080368A1 (fr) 2024-04-18

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002272401A (ja) * 2001-03-19 2002-09-24 Tetsuko Okada おから食材
JP2004089113A (ja) * 2002-09-03 2004-03-25 Tetsuko Okada 加工食品
JP2009055889A (ja) * 2007-08-29 2009-03-19 Ics Kk 加工食品
JP2009055890A (ja) * 2007-08-29 2009-03-19 Ics Kk 加工食品

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002272401A (ja) * 2001-03-19 2002-09-24 Tetsuko Okada おから食材
JP2004089113A (ja) * 2002-09-03 2004-03-25 Tetsuko Okada 加工食品
JP2009055889A (ja) * 2007-08-29 2009-03-19 Ics Kk 加工食品
JP2009055890A (ja) * 2007-08-29 2009-03-19 Ics Kk 加工食品

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
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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