Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/14—Vegetable proteins
  • 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
  • A23J3/14—Vegetable proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/22—Working-up of proteins for foodstuffs by texturising
  • A23J3/225—Texturised simulated foods with high protein content
  • A23J3/227—Meat-like textured foods

Definitions

• the present invention relates to food products such as animal adipose tissue.
• Patent Document 1 describes the use of textured protein obtained by expanding soy protein to impart a juicy texture to processed foods.
• Patent Document 2 describes the use of granular soy protein to impart a meat-like texture to processed foods.
• the objective of the present invention is to develop a technology for producing food products such as animal fat tissue using plant-derived materials.
• the present invention includes, but is not limited to, the following inventions.
• An animal fat tissue-like food product comprising rice flour, vegetable protein, and fats and oils.
• the food according to [1] further comprising starch.
• a processed food comprising the adipose tissue-like food according to any one of [1] to [8].
• a method for producing the processed food according to [12] comprising combining the adipose tissue-like food according to any one of [1] to [8] with a meat substitute food.
• food products similar to animal fat tissue can be obtained using plant-derived materials.
• the food products obtained by the present invention are particularly suitable as meat substitutes. Furthermore, the development of such foods may lead to reduced water usage and greenhouse gas emissions associated with livestock breeding, and is expected to contribute to reducing the environmental burden.
• FIG. 1 is a photograph showing the appearance of an animal adipose tissue-like food product.
• FIG. 2 is a photograph showing the appearance of the fried chicken-like food ingredient (left: overall view, right: cross-sectional view).
• FIG. 3 is a photograph showing the appearance of a fried chicken-like food product (left: overall view, right: cross-sectional view).
• FIG. 4 is a photograph showing the appearance of the salad chicken-like food.
• FIG. 5 is a photograph of the appearance (cross section) of the braised pork food.
• FIG. 6 is a photograph of the appearance (cross section) of the braised pork food.
• FIG. 7 is a photograph of the appearance (cross section) of the char siu-like food.
• the present invention relates to a food that resembles animal fat tissue (adipose tissue-like food).
• a food that resembles animal fat tissue can be obtained by mixing and heating ingredients such as rice flour, vegetable protein, oils and fats, and water.
• ingredients such as rice flour, vegetable protein, oils and fats, and water.
• meat substitute foods that have a texture similar to meat muscle fiber and a firm chewiness similar to meat have been widely studied, but according to the present invention, it is possible to obtain a food that has a texture and oiliness similar to that of fat tissue, rather than the muscle tissue of animal meat.
• the adipose tissue-like food according to the present invention contains rice flour, which makes it possible to realize a food having excellent shape retention and a melt-in-the-mouth texture and oily feel like animal adipose tissue.
• the adipose tissue-like food according to the present invention contains 15% by mass or less of rice flour, and may contain 1 to 12% by mass or 2 to 10% by mass of rice flour.
• the rice flour used in the present invention is not particularly limited as long as it is milled rice, and for example, non-glutinous rice or glutinous rice can be used as the raw material.
• the rice variety is not particularly limited, and for example, Japonica, Indica, Javanica, etc. can be suitably used, and rice flour can also be produced from, for example, polished rice, 5-minute milled rice, brown rice, or scrapped rice.
• rice flour made from glutinous rice include Shiratama flour (cold-dried flour), mochi flour or gyuhi flour, Domyoji flour, Kanbai flour, and Rakugan flour
• examples of rice flour made from non-glutinous rice include Joshin flour (high-grade flour) and Karukan flour.
• the particle size of the rice flour used in the present invention is not particularly limited, but for example, the median diameter (D50) in the cumulative particle size distribution can be, for example, 20 to 110 ⁇ m, or it can be 30 to 100 ⁇ m or 40 to 90 ⁇ m.
• the particle size distribution of rice flour and the like can be measured, for example, using a laser diffraction type particle size distribution measuring device, and the median diameter (D50) means the particle size when the volume fraction of particles accumulated from the small particle size becomes 50%.
• the amount of damaged starch in the rice flour used in the present invention is not particularly limited, but may be, for example, 8% by mass or more, 10% by mass or more, 15% by mass or more, or 20% by mass or more.
• the amount of damaged starch in the rice flour may be, for example, 50% by mass or less, 45% by mass or less, or 40% by mass or less.
• the amount of damaged starch (% by mass) refers to the amount of starch that has been damaged in the total amount of rice flour
• damaged starch refers to starch whose starch grains have been mechanically damaged due to pressure, impact, etc., when grinding rice.
• the amount of damaged starch (% by mass) can be measured according to AACC Method 76-31.
• the damaged starch contained in the sample is decomposed into maltosaccharide and limit dextrin with mold-derived ⁇ -amylase, and then decomposed into glucose with amyloglucosidase, and the glucose produced is quantified. Measurements may also be performed using commercially available kits (e.g., Starch Damage Assay Kit (Megazyme)).
• the rice flour used in the present invention may be produced by milling raw rice using a known method, and there are no particular limitations on the milling method.
• raw rice may be milled by shear milling or friction milling, and examples of the milling device include a mill equipped with a millstone, a ball mill, and the like.
• Commercially available mills include, but are not limited to, "Usuhiki Shokunin” (Kanriu Kogyo), "Micro Powder” (West), and “Ball Mill” (Recce).
• the adipose tissue-like food according to the present invention contains vegetable protein together with rice flour, which makes it possible to realize a food with excellent shape retention and a melt-in-the-mouth texture and oily feel like animal adipose tissue.
• the adipose tissue-like food according to the present invention contains 15% by mass or less of vegetable protein, and may contain 1 to 12% by mass or 2 to 10% by mass of vegetable protein.
• the raw material for the vegetable protein is not particularly limited, and various plants can be used, but for example, beans such as soybeans, wheat, rapeseed, etc. can be suitably used, and it is preferable to use beans.
• beans include beans of the Glycine max, Vigna genus, Phaseolus genus, Vicia genus, Pisum genus, Arachis genus, Chickpea genus, Lentil genus, etc., and soy protein, pea protein, and mung bean protein are preferred.
• soy protein is used as the vegetable protein, for example, powders such as defatted soy flour, isolated soy protein, concentrated soy protein, and soy milk can be used, and it is preferable to use isolated soy protein and concentrated soy protein.
• the protein content of the vegetable protein of the present invention is preferably 70% or more, and may be, for example, 75-99% or 80-98%.
• the protein content of the vegetable protein can be measured by the Kjeldahl method (nitrogen conversion factor 6.25).
• rice flour and vegetable protein may be mixed in advance to form a powder composition.
• Other ingredients described below can be appropriately blended into the powder composition.
• the adipose tissue-like food according to the present invention contains, in addition to rice flour and vegetable protein, fats and oils as essential components.
• the fats and oils used in the present invention are not particularly limited as long as they are edible fats and oils, and one type of fat and oil may be used or multiple types of fats and oils may be used in combination.
• the amount of fat and oil used is not particularly limited and may be appropriately adjusted depending on the application, but is preferably 20 to 60% by mass of the adipose tissue-like food, and may be 25 to 55% by mass or 30 to 50% by mass.
• oils and fats used in the present invention include, for example, soybean oil, rapeseed oil (including canola oil), corn oil, sunflower oil, safflower oil, cottonseed oil, sesame oil, perilla oil, linseed oil, peanut oil, olive oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, and cocoa butter, as well as animal oils and fats such as beef tallow, lard, chicken fat, milk fat, fish oil, whale oil, and seal fat, and algae oil.
• soybean oil including canola oil
• corn oil sunflower oil
• safflower oil cottonseed oil
• sesame oil perilla oil
• linseed oil peanut oil
• olive oil grape seed oil
• pumpkin seed oil walnut oil
• oils and fats obtained from high-oleic-type varieties with increased oleic acid content can be used for rapeseed oil, sunflower oil, safflower oil, and soybean oil.
• Processed oils and fats can also be used in the present invention as appropriate.
• hydrogenated oils and fats, esterified oils of glycerin and fatty acids, interesterified oils, fractionated oils and fats can be used as appropriate, and specific examples include shortening and medium-chain triglycerides.
• the adipose tissue-like food according to the present invention preferably contains vegetable oils and fats as the oils and fats, since they are easily mixed with other ingredients when producing the adipose tissue-like food and have good workability.
• the vegetable oils and fats are preferably liquid at room temperature (20°C), and examples thereof include soybean oil, rapeseed oil (including canola oil), corn oil, sunflower oil, rice bran oil, olive oil, and sesame oil.
• the oils and fats according to the present invention can be produced by general processes, such as an oil extraction process, a degumming process, a deacidification process, a bleaching process, a deodorization process, and a dewaxing process.
• the oil extraction process can be carried out by subjecting raw materials such as seeds and animal fat to pressing, solvent extraction, elution, etc., and when multiple oil extraction processes are carried out, the oils and fats obtained in each oil extraction process may be mixed.
• animal oils and fats When vegetable oils and fats are used in the adipose tissue-like food product of the present invention, it is also acceptable to use animal oils and fats, algae oil, and synthetic oils in combination.
• animal oils and fats or algae oil for example, beef tallow, lard, chicken fat, milk fat, fish oil, seal fat, algae oil, etc. can be used alone or in combination, and lard, which is an oil refined from pork adipose tissue, is preferably used.
• the oils and fats according to the present invention may contain additives that are commonly used, if necessary.
• additives include additives intended for improving storage stability, oxidation stability, heat stability, suppression of crystallization at low temperatures, emulsion stability, viscosity adjustment, coloring, flavoring, and defoaming, and specific examples include emulsifiers such as glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, organic acid monoglycerides, polysorbates, and lecithin, antioxidants such as tocopherol, ascorbic acid fatty acid esters, lignans, tea extracts, coenzyme Q, and oryzanol, organic acid salts such as sodium malate and sodium citrate, pigments such as ⁇ -carotene, fragrances, and silicones.
• emulsifiers such as glycerin fatty acid esters, polyglycerin fatty acid esters, suc
• the adipose tissue-like food of the present invention may contain auxiliary ingredients such as carbohydrates such as starch, oligosaccharides, monosaccharides, dietary fiber, colorants, seasonings, fragrances, emulsifiers, thickeners, organic acids, salts, vitamins, and the like. These auxiliary ingredients may be used alone or in combination of two or more types.
• the adipose tissue-like food contains starch.
• starch By including starch in the adipose tissue-like food, the melt-in-the-mouth feel and shape retention of the adipose tissue-like food can be further improved.
• the amount of starch used is not particularly limited and may be adjusted depending on the embodiment, but is preferably 10% by mass or less of the adipose tissue-like food, and may be 0.1 to 8% by mass or 0.5 to 5% by mass, for example.
• starch there is also no particular limit to the raw material for the starch, and examples include wheat starch, potato starch, tapioca starch, sago starch, rice starch, sweet potato starch, corn starch, etc., which may be waxy or high amylose types.
• the starch may be unmodified starch that has not been particularly processed, or may be processed starch that has been physically or chemically (including enzymatically) processed.
• processed starches examples include pregelatinized starch; oil-processed starch; moist heat-treated starch; oxidized starch; bleached starch; acid-treated starch; esterified starch such as acetylated starch, octenyl succinate starch, and starch phosphate; etherified starch such as hydroxypropyl starch; cross-linked starch such as phosphate cross-linked starch and adipic acid cross-linked starch; processed starch that combines a plurality of these processes; and resistant starch that has been processed to have resistance to the digestive action of digestive enzymes. Unmodified starch, octenyl succinate starch, hydroxypropyl starch, and pregelatinized starch are preferred, and octenyl succinate starch is more preferred.
• oligosaccharides are carbohydrates in which 2 to 10 monosaccharides are bonded.
• isomaltooligosaccharides are preferable.
• Isomaltooligosaccharides refer to oligosaccharides having ⁇ -1,6 bonds composed of glucose, such as isomaltose, isomaltotriose, and panose.
• the oligosaccharides are preferably blended at 1 to 6% by mass, and may be blended at 1.3 to 5% by mass, or 1.6 to 4.5% by mass.
• the adipose tissue-like food may also contain a thickener.
• thickeners include pectin, methylcellulose, hydroxypropylmethylcellulose, carboxymethylcellulose, glucomannan, xanthan gum, guar gum, locust bean gum, tara gum, tamarind gum, carrageenan, gum arabic, tremel gum, alginic acid, sodium alginate, alginic acid ester (propylene glycol alginate), calcium alginate, psyllium seed gum, gellan gum, and curdlan.
• the amount of thickener is preferably 0.05 to 2% by mass, and may be 0.1 to 1.5% by mass or 0.3 to 1% by mass.
• the adipose tissue-like food of the present invention has a moisture content of 20 to 70% by mass, and may also be 30 to 65% by mass or 40 to 60% by mass. With such a moisture content, it becomes easier to achieve a melt-in-the-mouth texture and smoothness similar to that of animal adipose tissue in the adipose tissue-like food.
• the adipose tissue-like food of the present invention can be produced by mixing and heating raw materials such as rice flour, vegetable protein, oil and fat, water, etc. That is, the adipose tissue-like food of the present invention can be obtained by mixing rice flour, vegetable protein, oil and fat, and water to prepare an emulsion, and then heating and solidifying the emulsion.
• the mixing method and heating method are not particularly limited and can be any known method.
• a known stirring device can be used, for example, a food processor, silent cutter, hand mixer, vertical mixer, or other device that mixes the raw materials with a stirring blade. All the raw materials may be mixed at once, or the raw materials may be added in stages and mixed.
• heating the raw material mixture for example, it may be placed in a container and heated by a method such as a hot water bath, microwave oven, steamer, or steam convection oven.
• a flexible container made of resin can be suitably used.
• the adipose tissue-like food of the present invention can be easily adjusted to a desired size.
• the size of the adipose tissue-like food may be adjusted by the amount or container used when heating the mixture of ingredients, or the size may be adjusted appropriately after heating.
• the size may be adjusted by hand or using a known device such as a cutter.
• the adipose tissue-like food according to the present invention may be heat-treated for sterilization or the like, and may be refrigerated or frozen for storage or the like.
• the adipose tissue-like food according to the present invention may be stored in a packaging container, and may be vacuum-packaged or gas-replaced.
• packaging containers include trays, packs, cups, bags, and the like, and may be made of an appropriate material such as paper, resin, or metal.
• the food may also be canned or bottled.
• the adipose tissue-like food according to the present invention may be eaten as is, or may be cooked by a known method before eating. When cooking, the method is not particularly limited, and examples include baking, steaming, boiling in hot water, stewing, frying in oil, smoking, microwave cooking, and retort cooking.
• adipose tissue-like food can be added to processed foods to give them a texture and oiliness similar to adipose tissue.
• the adipose tissue-like food can be used in processed foods containing meat to enhance the texture and oiliness similar to adipose tissue, or can be used in processed foods not containing meat to give the texture and oiliness similar to adipose tissue.
• meat in the present invention typically refers to meat from cows, pigs, chickens, etc., and is a concept that includes, for example, the edible parts of mammals such as cows, pigs, sheep, and horses, birds such as chickens and ducks, and fish.
• the adipose tissue-like food may be produced and then combined with other ingredients to prepare a processed food, or the adipose tissue-like food may be produced and then combined with other ingredients to prepare a processed food.
• the adipose tissue-like food may be adjusted in size as appropriate and combined with other ingredients used in processed foods.
• an emulsion of rice flour, vegetable protein, oils and water, etc. (before it is heated and solidified) may be mixed with other ingredients, and then heated to prepare a processed food containing the adipose tissue-like food.
• adipose tissue-like food of the present invention by combining the adipose tissue-like food of the present invention with a conventional plant-based meat substitute food that mimics the muscle tissue of animal meat, a processed food that resembles real meat, equipped with muscle tissue and adipose tissue, can be produced from only plant raw materials.
• the meat substitute food to be combined with the adipose tissue-like food of the present invention is not particularly limited, and any known meat substitute food can be used.
• plant-based meat substitute foods made from plants include those made from beans such as soybeans and peas, and wheat.
• adipose tissue-like food of the present invention with a meat substitute food that is a non-puffed extrusion product of vegetable protein such as soybean protein, a juicy processed food that has a texture like meat but also has a sufficient oily feel can be produced.
• the method of combination is not particularly limited, and the adipose tissue-like food may simply be mixed, or the adipose tissue-like food and the meat substitute food may be molded together.
• a binding material may be used when molding.
• binding materials include protein materials such as egg white powder, enzymes such as transglutaminase, starch, gelling agents, etc., and they may be sprinkled in powder form or dispersed in liquid such as water and applied.
• the present invention includes a processed food containing an adipose tissue-like food.
• water, oils and fats, vegetables, fruits, seaweed, seasonings, spices, thickeners, gelling agents, carbohydrates, dietary fiber, coloring agents, flavorings, other vegetable and animal proteins, and the like may be added to the food within a range that does not impair the effects of the invention.
• vegetables include onions, carrots, and green peppers
• seasonings include garlic, ginger, chili peppers, pepper, soy sauce, and miso.
• the adipose tissue-like food according to the present invention can be coated with bread crumbs, batter, or the like, or wrapped in a food wrapper for filled fillings or bakery dough, as necessary, to produce the desired processed food.
• the adipose tissue-like food can be mixed with a meat substitute food, and then the processed food can be produced using the coating, food wrapper for filled fillings, bakery dough, or the like.
• the coating, food wrapper for filled fillings, and bakery dough include those prepared using grain flours such as wheat flour, buckwheat flour, and corn flour, and starches.
• Experiment 1 Production and evaluation of adipose tissue-like food 1-1.
• Production of adipose tissue-like food The following ingredients were put into a food processor in the ratio shown in the table below and stirred for 3 to 5 minutes until a uniform emulsion or a smooth paste-like emulsion was obtained. Approximately 100 g of the resulting emulsion was placed in a plastic bag and boiled in hot water for approximately 10 minutes to produce an animal adipose tissue-like food ( Figure 1).
• Rice flour B self-made product, median diameter: approximately 40 ⁇ m, damaged starch content 14% by mass
• Non-glutinous rice was dry-milled using an airflow mill (cyclone mill; cyclone mill 250W, Shizuoka Plant).
• Rice flour C self-made product, median diameter: approximately 80 ⁇ m, damaged starch content 22% by mass
• Non-glutinous rice was dry-ground using a mortar-type grinder (mortar-type grinder; Usuhiki Shokunin KP091, Kanriu Kogyo).
• a food product with the appearance and texture of animal fat tissue could be obtained from fats and oils, vegetable protein, and rice flour.
• the combination of vegetable protein and rice flour according to the present invention makes it possible to achieve a texture (melt in the mouth, oily feel) similar to that of animal fat tissue.
• Experiment 2 Production and evaluation of processed foods (fried chicken-like foods) A fried chicken-like food was produced using the adipose tissue-like food (sample 1-9) produced in Experiment 1. Specifically, a non-puffed extrusion product made from soybeans was used as the animal muscle tissue-like food, and fried chicken was produced from a dough resembling chicken thigh meat by combining this with the adipose tissue-like food produced in Experiment 1.
• Cooling water was circulated through a cooling die (opening area 700 mm 2 , length 600 mm) attached to the tip, and the textured material was extruded while cooling so that the final temperature at the outlet of the textured material was 85°C, and the textured material was appropriately cut perpendicular to the extrusion direction to produce a muscle tissue-like meat substitute food (cross-sectional area: 700 mm 2 , length: 200 mm).
• the ingredients prepared as described above were coated with fried chicken batter (100 parts by weight of fried chicken flour mixed with 100 parts by weight of water) and fried at 170°C for 5 minutes to produce fried chicken (Figure 3).
• the fried chicken When the fried chicken was tasted, it had a chewy texture and a juicy oily feel, and had a texture similar to fried chicken thighs.
• Experiment 3 Production and evaluation of processed foods (chicken salad-like foods)
• the ingredients of Samples 1-9 in Experiment 1 were put into a food processor and stirred for about 4 minutes to obtain a smooth, paste-like emulsion (adipose tissue-like food that was not heat-coagulated).
• the muscle tissue-like food As the muscle tissue-like food, the muscle tissue-like food produced in Experiment 2 (a non-puffed extrusion product made from soybeans) was torn by hand into pieces of about 1-4 cm in size and parboiled in boiling water for 30 seconds. Next, the ingredients were mixed according to the composition shown in the table below to prepare a dough for salad chicken-like food.
• the dough prepared as described above was shaped, placed in a plastic bag, sealed, and boiled in hot water for about 10 minutes to produce a salad chicken-like food product (100 g/piece, Figure 4).
• Experiment 4 Production and evaluation of processed foods (1) Braised pork food 1 In the composition of Sample 1-9 in Experiment 1, the ingredients were put into a food processor and stirred for about 4 minutes to obtain a smooth, paste-like emulsion (adipose tissue-like food that was not heat-coagulated).
• the muscle tissue-like food produced in Experiment 2 was placed in a pound cake mold, processed starch (SF-1700, Showa Sangyo) dispersed in an equal amount of water was applied with a brush, and 20 g of the emulsion (adipose tissue-like food that was not heat-coagulated) was spread on top. After heating for 10 minutes in a steam convection oven, it was cooled at 4°C for 60 minutes. Next, it was simmered for 20 minutes in the seasoning liquid shown in the table below to obtain a braised pork belly-like food ( Figure 5, 12 cm x 4.5 cm x 2 cm).
• braised pork food product When the braised pork food product was tasted, it had a good balance of chewiness like meat and an oily texture like fat, giving it a texture similar to braised pork.
• a muscle tissue-like food (12 cm x 4.5 cm x 0.3 cm, about 20 g) was further placed on top of the muscle tissue-like food, thinly coated with processed starch, and 7.5 g of the emulsion (adipose tissue-like food that was not heat-coagulated) was spread on top.
• the food was heated in a steam convection oven for 10 minutes and then cooled at 4°C for 60 minutes. The mixture was then simmered in the above seasoning liquid for 20 minutes to obtain a braised pork food product (Figure 6, 12 cm x 4.5 cm x 2.5 cm).
• braised pork food product When the produced braised pork food product was tasted, it had a well-balanced texture similar to braised pork, with a chewy texture like meat and an oily texture like fat.
• the multi-layered structure of muscle tissue-like and fat tissue-like parts made the food look more similar to braised pork.
• the emulsion-coated side was rolled up with the inside, placed in a ring mold, heated in a steam convection oven for 10 minutes, and cooled at 4°C for 60 minutes.
• the food was then simmered in the above seasoning liquid for 20 minutes to obtain a char siu-like food (Figure 7, diameter 7 cm x 5 cm).

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