Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
  • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives

Definitions

• the present invention relates to a composition for processed meat products or plant-based foods and a method for producing the same.
• Patent Document 1 A quality improver that contains a specific ratio of curdlan and a thickening polysaccharide other than curdlan has been reported (Patent Document 1) as a quality improver for processed meat products that can provide a soft, juicy, and highly granular texture and can increase the yield during cooking.
• an object of the present invention is to provide a novel composition for processed meat products or plant-based foods, which can impart a juicy feel, rich flavor, and a fatty texture to processed meat products or plant-based foods, and a method for producing said composition.
• the present invention provides the following composition and its manufacturing method.
• a composition for processed meat products or plant-based foods comprising 10 to 65% by mass of fats and oils, 30 to 85% by mass of water, and 0.5 to 3% by mass of methylcellulose, and having a specific gravity of at least 0.70.
• the composition according to (1) wherein the oil contains palm-based oil and/or coconut oil.
• the composition according to (1) or (2) comprising 1.5 to 6 parts by mass of the methyl cellulose per 100 parts by mass of the water.
• a processed meat product comprising the composition according to any one of (1) to (3).
• a plant-based food containing the composition according to any one of (1) to (3).
• a method for producing a composition for processed meat products or plant-based foods the composition containing 10 to 65% by mass of fats and oils, 30 to 85% by mass of water, and 0.5 to 3% by mass of methylcellulose, the method comprising a step of adjusting the specific gravity of the food composition to at least 0.70.
• a composition for processed meat products or plant-based foods that can impart a juicy feel and a fatty texture to processed meat products or plant-based foods, and a method for producing said composition. More preferably, it is possible to provide a composition for processed meat products or plant-based foods that can be used as an alternative ingredient to lard or beef tallow and that can impart a juicy feel, rich flavor, and fatty texture to processed meat products or plant-based foods, and a method for producing said composition.
• juicy feel refers to the juicy feel of meat juices that seep out when chewing processed meat products or plant-based foods
• rich flavor refers to the rich taste of meat juices that seep out when eating processed meat products or plant-based foods.
• composition for processed meat products or plant-based foods is characterized by containing 10 to 65% by mass of fats and oils, 30 to 85% by mass of water, and 0.5 to 3.0% by mass of methylcellulose, and having a specific gravity of at least 0.70.
• the composition of the present invention is added as a raw material during the production of processed meat products or plant-based foods, which will be described later.
• the composition is used in any of applications such as coating, placing, sandwiching, and injection into intermediate and final processed products of processed meat products or plant-based foods.
• the composition of the present invention can also be used as a partial or total replacement for solid animal fats, such as lard and beef tallow, used in processed meat products or plant-based foods.
• the composition of the present invention preferably has a specific gravity of 0.70 to 0.98, more preferably 0.80 to 0.97, even more preferably 0.80 to 0.96, and most preferably 0.90 to 0.95.
• the specific gravity is within the above range, the composition of the present invention is more effective in imparting a juicy feel, richness, and a fatty meat-like texture to processed meat products or plant-based foods.
• the composition of the present invention has a specific gravity of less than 0.70, it is not preferable because a fatty meat-like texture cannot be obtained.
• the specific gravity of the composition of the present invention can be measured by a volumetric method.
• the composition is filled into a measuring cup of a certain volume, the mass of the composition in the cup is measured, and the value obtained by dividing the mass by the mass of the same volume of water (at room temperature) is taken as the specific gravity.
• the specific gravity may also be measured using a specific gravity cup.
• the fats and oils used in the composition of the present invention are not particularly limited as long as they are edible fats and oils, and examples thereof include soybean oil, rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, perilla oil, borage oil, olive oil, rice bran oil, wheat germ oil, palm olein, medium chain fatty acid oil (MCT), lauric fats and oils, palm fats and oils, etc.
• soybean oil rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, perilla oil, borage oil, olive oil, rice bran oil, wheat germ oil, palm olein, medium
• transesterified fats and oils obtained by transesterifying one or more of these fats and oils, hydrogenated fats and oils of these fats and oils, etc. may also be used.
• the above fats and oils may be used alone or in a mixture of two or more.
• the fats and oils used in the composition of the present invention preferably contain lauric fats and/or palm fats and oils.
• the lauric fats and oils are fats and oils in which lauric acid is 35% by mass or more of the fatty acids constituting the fats and oils, and examples thereof include coconut oil, palm kernel oil, and fractionated oils thereof, transesterified oils, and hydrogenated oils thereof.
• the palm fats and oils are fats and oils obtained by fractionating palm oil and palm oil as a raw material, and fats and oils obtained by transesterifying them, and examples thereof include palm oil fractionated soft fractions (palm olein, palm superolein, etc.), palm oil mid-melting point fractions, and hydrogenated oils and transesterified oils thereof.
• the content of the above-mentioned fats and oils in the composition of the present invention is preferably 15 to 65% by mass, more preferably 25 to 65% by mass, even more preferably 35 to 60% by mass, and most preferably 45 to 55% by mass.
• processed meat products and plant-based foods using the composition of the present invention will have a juicy texture and rich flavor.
• the content of the lauric oil and/or palm-based oil in the oil in the composition is preferably 60 to 100% by mass, more preferably 80 to 100% by mass.
• the content of the lauric oil and/or palm-based oil is within the above range, processed meat products and plant-based foods using the composition of the present invention have a more excellent full-bodied taste.
• the methylcellulose used in the composition of the present invention is made water-soluble by ether-substitution of some of the hydroxyl groups of cellulose obtained from plant pulp, etc. Methylcellulose dissolved in water has the property of gelling when heated to a temperature above its gelling temperature, and returning to an aqueous solution when cooled to a temperature below its gelling temperature, causing the gel to disappear.
• the content of methylcellulose in the composition of the present invention is preferably 0.8 to 3 mass%, more preferably 1 to 2.5 mass%, and most preferably 1.5 to 2.5 mass%. When the content of methylcellulose is within the above range, processed meat products and plant-based foods using the composition of the present invention have a more excellent fatty meat-like texture.
• the methylcellulose in the present invention preferably has a viscosity of 3,000 to 80,000 mPa ⁇ s, more preferably 10,000 to 70,000 mPa ⁇ s, and most preferably 35,000 to 60,000 mPa ⁇ s, when a 2% by mass aqueous solution is measured at 20° C.
• a viscosity of the 2% by mass aqueous solution is within the above range, the effects of the present invention are easily achieved.
• the viscosity of the methylcellulose in the present invention can be measured with an Ubbelohde viscometer specified in JIS K2283-1993.
• the methylcellulose in the present invention has a gelling temperature of preferably 25 to 60° C., more preferably 30 to 50° C., and most preferably 35 to 45° C.
• a gelling temperature preferably 25 to 60° C., more preferably 30 to 50° C., and most preferably 35 to 45° C.
• the content of methylcellulose in the composition of the present invention is preferably 1.5 to 6 parts by mass, more preferably 2 to 5.5 parts by mass, even more preferably 2.5 to 5.5 parts by mass, and most preferably 3 to 5 parts by mass, per 100 parts by mass of water contained in the composition.
• the parts by mass of methylcellulose per 100 parts by mass of water contained in the composition is within the above range, processed meat products and plant-based foods using the composition of the present invention will have a juicy texture and rich flavor.
• the water in the present invention is not particularly limited, and may be tap water, well water, purified water, ion-exchanged water, etc. Furthermore, ice water may be used as the water in the present invention.
• the content of water in the composition of the present invention is preferably 30 to 80% by mass, more preferably 30 to 70% by mass, even more preferably 35 to 60% by mass, and most preferably 40 to 50% by mass.
• the processed meat product of the present invention is a processed meat product containing the composition of the present invention.
• the plant-based food of the present invention is a plant-based food containing the composition of the present invention.
• the processed meat product or plant-based food of the present invention can be obtained by adding the composition of the present invention together with other ingredients.
• the composition of the present invention can be applied to, placed on, sandwiched between, injected, or the like onto an intermediate or final processed product of the processed meat product or plant-based food.
• the composition of the present invention is used as a partial or total replacement for animal solid fats such as lard and beef tallow used in the processed meat product or plant-based food.
• the processed meat product in the present invention is not particularly limited as long as it is a food product produced by processing meat such as livestock meat or fish meat as a main ingredient through heating or the like.
• Examples of the processed meat product in the present invention include sausage, salami, pressed ham, hamburger steak, meatball, minced meat cutlet, shumai, meatball, pork cutlet, roasted pork fillet, bacon, chicken nuggets, steak, meat bun, fish sausage, satsumaage, etc.
• the processed meat product is preferably a processed meat product that is usually mixed with block-shaped pork fat or beef fat and heat-treated, and examples of the processed meat product include sausage, salami, pressed ham, etc.
• the plant-based food in the present invention mainly means a processed food using raw materials derived from plants as a substitute for animal raw materials such as meat, eggs, milk, and butter, but it is not limited to those that are all made of raw materials derived from plants, and may also be those that contain some raw materials or food additives that are derived from animals. Examples of plant-based foods include processed meat foods and processed seafood foods.
• processed meat foods include hamburger steaks, dumplings, shumai, patties, meatballs, nuggets, meatballs, ham, sausages, salami, frankfurters, American hot dogs, spring rolls, meat buns, Xiaolongbao, minced meat cutlets, meat pies, ravioli, lasagna, meatloaf, rolled cabbage, stuffed peppers, and other processed foods using various minced meat.
• processed seafood foods include fish sausages, crab sticks, kamaboko, chikuwa, and satsumaage.
• the content of the composition of the present invention in the processed meat product or plant-based food is not particularly limited, but is preferably 5 to 35% by mass, more preferably 10 to 30% by mass, and most preferably 15 to 25% by mass. When the content of the composition of the present invention is within the above range, the obtained processed meat product or plant-based food is more likely to exhibit the effects of the present invention.
• the method for producing a composition for processed meat products or plant-based foods of the present invention is a method including a step of adding 10 to 65% by mass of fats and oils, 30 to 85% by mass of water, and 0.5 to 3% by mass of methylcellulose, and adjusting the specific gravity to at least 0.70.
• the method for producing a composition for processed meat products or plant-based foods of the present invention is not particularly limited as long as a composition for processed meat products or plant-based foods having the desired specific gravity can be obtained, and a production method that is usually carried out with a similar blend can be used.
• the method for producing the composition of the present invention include a method including the steps of heating a fat or oil to obtain a fluid fat or oil, mixing the fluid fat or oil with methylcellulose to obtain a preparation, and mixing the preparation with water.
• the step of mixing the preparation with water may be performed by gradually adding water while stirring the preparation, or by gradually adding the preparation with water while stirring the water.
• the product temperature of the oil or fat during heating is preferably 20 to 60°C, more preferably 25 to 50°C, and most preferably 25 to 40°C.
• the heating time is preferably 10 to 80 minutes, more preferably 10 to 50 minutes, and most preferably 10 to 30 minutes after the product temperature of the oil or fat reaches the melting point temperature of the oil or fat, or when the oil or fat is in a liquid state.
• the product temperature of the water is preferably 0 to 15°C, more preferably 0 to 10°C, and most preferably 0 to 5°C.
• the preparation and water may be mixed by either manual mixing or mechanical mixing.
• a stirrer such as a blender mixer, a propeller mixer, a disperser mixer, a paddle mixer, a cutter mixer, or a silent cutter may be used.
• the stirring conditions are not particularly limited as long as the preparation and water can be sufficiently mixed.
• the rotation speed is preferably 10,000 to 20,000 rpm, more preferably 12,000 to 18,000 rpm, and most preferably 16,000 to 18,000 rpm
• the stirring time is preferably 1 to 10 minutes, more preferably 2 to 7 minutes, and most preferably 3 to 6 minutes.
• the step of making the specific gravity at least 0.70 or more can be adjusted to a desired specific gravity by carrying out an aeration process or a deaeration process.
• the aeration process can be carried out by using a stirrer such as a hand mixer, a food cutter, a cutter mixer, or a silent cutter, and the deaeration process can be carried out by mixing the preparation with water under reduced pressure, or by carrying out a decompression process after the completion of mixing.
• the decompression process can also be carried out by using a vacuum pump, a vacuum filling machine, a decompressed closed mixer, or the like.
• the specific gravity of the composition of the present invention can be measured using a specific gravity cup.
• the specific gravity of the composition of the present invention is less than 0.70.
• the preferred embodiments, contents, etc. of the oil/fat, methylcellulose, and water are the same as those described above in the "Composition for processed meat products or plant-based foods.”
• compositions for processed meat products or plant-based foods were produced in the following steps according to the formulations shown in Tables 1 and 2.
• the various raw materials in the tables were as follows. Fractionated palm oil: Palm oil mid-melting point fraction (manufactured by Nisshin Oillio Group, Ltd.), melting point 29°C Palm oil: Refined palm oil (manufactured by Nisshin Oillio Group Co., Ltd.), melting point 24°C Rapeseed oil: Nisshin Canola Oil (manufactured by Nisshin Oillio Group Co., Ltd.), liquid oil at 0°C.
• Methylcellulose Methocel MX0209 (manufactured by Unitech Foods Co., Ltd.), 2% by mass aqueous solution viscosity at 20°C: 50,000 mPa ⁇ s, gelation temperature: 38 to 44°C.
• the viscosity of a 2% by weight aqueous solution of the methyl cellulose was measured in accordance with JIS K2283-1993.
• Blend Examples 1 to 8 Compositions with various specific gravities (Examples 1 to 32) were produced by degassing the compositions of Formulation Examples 1 to 8 in a desiccator connected to a vacuum pump under reduced pressure. The specific gravities were measured using a specific gravity cup. In addition, the compositions obtained by the above production had a specific gravity of less than 0.70 when not subjected to a degassing treatment (Comparative Examples 1 to 8).
• compositions for processed meat products or plant-based foods-1 The composition obtained above was cut into a rectangular parallelepiped of approximately 5 cm x 3 cm x 1 cm, individually placed in a bag, and boiled in a pan for 10 minutes. A sensory evaluation of "juiciness/richness” and “texture” was then performed.
• MC per 100 parts of water refers to the parts by mass of methylcellulose per 100 parts by mass of water.
• compositions containing 20.0 to 55.0% by mass of fats and oils, 43.0 to 78.0% by mass of water, and 1.0 to 2.0% by mass of methylcellulose and having a specific gravity of 0.70 or more were excellent in juiciness and richness after cooking, and had a fatty texture.
• compositions containing fractionated palm oil and/or coconut oil in the fats and oils and having a specific gravity of 0.92 to 0.94 (Examples 19 to 22, 24, etc.) more effectively exhibited the effects of the present invention.

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• Chemical & Material Sciences (AREA)
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• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Meat, Egg Or Seafood Products (AREA)

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Citations (10)

• 2024
  • 2024-03-21 CN CN202480010696.8A patent/CN120569134A/zh active Pending
  • 2024-03-21 JP JP2025510650A patent/JPWO2024203731A1/ja active Pending
  • 2024-03-21 WO PCT/JP2024/011048 patent/WO2024203731A1/ja not_active Ceased

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