Composition

Abstract

To provide a composition for improving the sensation of oiliness in processed foods.SOLUTION: A composition that comprises a protein material and / or a starch material and water has been discovered to improve the sensation of oiliness upon eating when blended into a processed food, by containing an oil or fat satisfying condition (A) below. (A) The total content of saturated fatty acids having 16 to 22 carbon atoms in the constituent fatty acid composition is 37 to 52 mass%.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a composition. [Background technology]

[0002] When eating processed foods containing minced meat, meat juices and the like spread throughout the mouth, contributing to the deliciousness of the food. The fat content of the minced meat varies depending on the origin, part, and processing method of the minced meat, but the higher the fat content, the easier it is to obtain meat juices and the like. Therefore, processed foods using low-fat minced meat may not easily leak meat juices and the like when eaten. Therefore, a technology has been disclosed that enhances the juiciness and oiliness, which are indicators of deliciousness perceived by the leakage of meat juices and the like.

[0003] Patent Document 1 discloses a flavor improver containing as an active ingredient a partial hydrolysate of animal or vegetable oils and fats that has been brought into contact with an adsorbent. Patent Document 2 also discloses a composition for minced meat or minced meat-like processed products, which is characterized in that solid oils and fats with a melting point of 5°C or higher are dispersed in a paste based on a vegetable protein material and water, and the mass ratio of water to solid oil and fat is 2:1 to 2:6. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2017 / 188161 [Patent Document 2] Japanese Patent Application Laid-Open No. 2011-139684 Summary of the Invention [Problem to be solved by the invention]

[0005] Patent Document 1 states that the preparation of a flavor improver requires multiple steps, making it less versatile. It also states that the use of animal fats and oils is preferable to enhance the effect of imparting fullness and richness. However, given the recent rise in raw material prices, this increases the manufacturing costs of processed foods, placing restrictions on the use of such flavor improvers by processed food manufacturers.

[0006] It has been shown that blending the composition for minced meat or minced meat-like processed products described in Patent Document 2 into processed foods results in a juicy texture. Patent Document 2 also shows that a composition for minced meat or minced meat-like processed products with a high oil content is obtained by using solid oils and fats. On the other hand, it has also been shown that poor emulsification occurs when liquid oils and fats are used, making it impossible to obtain a composition with a high oil content. Furthermore, solid oils and fats must be broken into small pieces before being blended into the composition, and a more easily usable composition has been sought. Therefore, the inventors decided to explore a technology for improving the oily texture of processed foods using a different approach than conventional approaches. Therefore, an object of the present invention is to provide a composition that improves the oily feel of processed foods. [Means for solving the problem]

[0007] The inventors considered whether there was room for obtaining a composition that could enhance oily feel even with a low oil content in the composition from Patent Document 2. However, Patent Document 2 was characterized by a high oil content in the composition, which did not solve the above-mentioned problem.

[0008] The present inventors have conducted extensive research to solve the above problems and considerations, and as a result have found that when a composition containing an oil or fat having a specific fatty acid composition, a protein material and / or a starch material, and water is added to a processed food, the oily feeling when eaten is improved, and have completed the present invention.

[0009] That is, the present invention provides: [1] A composition comprising a protein material and / or a starch material and water, the composition comprising an oil or fat that satisfies the following condition (A): (A) the total amount of saturated fatty acids having 16 to 22 carbon atoms in the constituent fatty acid composition is 37 to 52% by mass; [2] The composition according to [1], wherein the oil or fat further satisfies the following condition (B): (B) The solid fat content (SFC) at 10°C is 0.3 to 60% and the SFC at 20°C is 0.1 to 50%; [3] The composition according to [1] or [2], wherein the oil or fat further satisfies the following condition (C): (C) (A) The ratio of the total amount of saturated fatty acids having 16 carbon atoms and saturated fatty acids having 22 carbon atoms to the total amount of saturated fatty acids having 16 to 22 carbon atoms in the constituent fatty acid composition is 87% or less. [4] The composition according to [1] or [2], wherein the oil or fat further satisfies the following condition (D): (D) (A) The proportion of saturated fatty acids having 22 carbon atoms in the total amount of saturated fatty acids having 16 to 22 carbon atoms in the constituent fatty acid composition is 3% or more; [5] The composition according to [3], wherein the oil or fat further satisfies the following condition (D): (D) (A) The proportion of saturated fatty acids having 22 carbon atoms in the total amount of saturated fatty acids having 16 to 22 carbon atoms in the constituent fatty acid composition is 3% or more; [6] The composition according to [1], wherein the protein material and / or starch material is a protein material. [7] A processed food comprising the composition according to [1] or [2]. [8] A processed food comprising the composition according to [3]. [9] A processed food comprising the composition according to [4].

[10] A processed food comprising the composition according to [5].

[11] A processed food comprising the composition according to [6].

[12] A method for producing a composition, comprising the step of mixing and emulsifying a protein material and / or a starch material, water, and an oil or fat that satisfies the following condition (A): (A) the total amount of saturated fatty acids having 16 to 22 carbon atoms in the constituent fatty acid composition is 37 to 52% by mass; It is related to. [Effects of the Invention]

[0010] According to the present invention, a composition that improves oily feel can be provided, and processed foods with improved oily feel can be obtained. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present invention will be specifically described below. When an upper limit and a lower limit of a numerical range are given, the upper limit and the lower limit can be appropriately combined, and the resulting numerical range is also considered to be disclosed.

[0012] The oily sensation referred to in the present invention refers to the state in which a processed food seeps into the oral cavity when eaten, giving a pleasant oily sensation. In the present invention, the persistence of this oily sensation in the oral cavity is referred to as a lingering oily sensation. This lingering oily sensation is also included in the oily sensation of the present invention. Furthermore, the composition of the present invention is characterized in that it can improve oily feel without incorporating a large amount of fat or oil into the composition, and does not aim to obtain a so-called high-oil composition, in which the content of fat or oil is high.

[0013] The composition of the present invention is a composition containing a protein material and / or a starch material and water. The composition contains these materials and is obtained by mixing and stirring, and can also be called an emulsion curd.

[0014] ◆Oils and fats The composition of the present invention is a composition containing a protein material and / or a starch material and water, and contains an oil or fat that satisfies the following condition (A). (A) The total amount of saturated fatty acids having 16 to 22 carbon atoms in the constituent fatty acid composition is 37 to 52 mass %. More preferably, the lower limit is 38% by mass or more, 39% by mass or more, or 40% by mass or more. More preferably, the upper limit is 51% by mass or less, or 50% by mass or less. By using an oil or fat satisfying this range, a composition that can improve the oily feel of processed foods can be obtained. Incidentally, saturated fatty acids having 16 to 22 carbon atoms refer to palmitic acid, stearic acid, arachidic acid, and behenic acid.

[0015] The fats and oils used in the present invention preferably have (B) a solid fat content (SFC) at 10°C of 0.3 to 60% and an SFC at 20°C of 0.1 to 50%. In terms of SFC at 10°C, the upper limit is more preferably 55% or less, 50% or less, 45% or less, or 40% or less, and the lower limit is more preferably 0.5% or more, 1% or more, 3% or more, 5% or more, or 7% or more. Furthermore, in terms of SFC at 20° C., the upper limit is more preferably 45% or less, 40% or less, or 35% or less, and the lower limit is more preferably 0.5% or more, 1% or more, 2% or more, 4% or more, or 4.5% or more. The present invention is characterized in that an oily feel can be obtained when the composition is incorporated into processed foods without incorporating a large amount of fat or oil in the composition. In order to achieve the effects of the present invention, it is preferable that the composition contains fat or oil having the above-mentioned SFC. Furthermore, by satisfying this range, a composition can be obtained that improves the oily feel of processed foods and maintains a good oily feel. Fats and oils having an SFC within this range are liquid or pasty at 20°C, not solid. Pasty refers to a state in which the shape of a finger remains when pressed against the fat and oil, and solid refers to a state in which the shape of a finger does not remain when pressed against the fat and oil. Liquid refers to a fluid state.

[0016] The composition of the present invention is an emulsion of oils and fats, a protein material and / or a starch material, and water, and can improve the oily feel even if the oil and fat content in the composition is less than the water content. When the oil and fat is in a liquid or paste form, the oil and fat is uniformly emulsified in the composition, and the composition can exhibit the effects of the present invention even without incorporating a large amount of oil and fat. On the other hand, even if the composition contains solid oil and fat, it may be difficult to uniformly emulsify the oil and fat in the composition, making it unsuitable for the oil and fat used in the present invention.

[0017] The fats and oils used in the present invention preferably further satisfy the following condition (C). (C) (A) In the constituent fatty acid composition, the ratio of the total amount of saturated fatty acids having 16 carbon atoms and saturated fatty acids having 22 carbon atoms to the total amount of saturated fatty acids having 16 to 22 carbon atoms is 87% or less. More preferably, the upper limit is 85% or less, or 83% or less. Also, more preferably, the lower limit is 60% or more, 65% or more, or 67% or more. By including an oil or fat containing appropriate amounts of a saturated fatty acid having 16 carbon atoms and a saturated fatty acid having 22 carbon atoms in the composition, a composition can be obtained that can further improve the oily feel of processed foods. Furthermore, by satisfying this range, a composition can be obtained that not only improves the oily feel of processed foods but also provides a good residual oily feel.

[0018] The fats and oils used in the present invention preferably further satisfy the following condition (D). (D) (A) The content of saturated fatty acids having 22 carbon atoms in the total amount of saturated fatty acids having 16 to 22 carbon atoms in the constituent fatty acid composition is 3% or more. More preferably, the lower limit is 5% or more, 8% or more, or 10% or more. Also, more preferably, the upper limit is 30% or less, 29% or less, or 28% or less. By including an oil or fat containing an appropriate amount of saturated fatty acids having 22 carbon atoms in the composition, a composition can be obtained that can further improve the oily feel of processed foods. Furthermore, by satisfying this range, a composition can be obtained that not only improves the oily feel of processed foods but also provides a good residual oily feel.

[0019] The fats and oils used in the present invention preferably have a solid fat content (SFC) at 30°C of 0.1 to 33%. More preferably, the upper limit is 30% or less, 25% or less, 20% or less, or 15% or less. Furthermore, the lower limit is more preferably 0.5% or more, 1% or more, 3% or more, 5% or more, or 7% or more. By including fats and oils with an appropriate SFC in the composition, the oily feel of the processed food can be improved and a composition with a better residual oily feel can be obtained.

[0020] The fats and oils used in the present invention preferably have a solid fat content (SFC) at 40°C of 0.1 to 30%. More preferably, the upper limit is 25% or less, 20% or less, or 15% or less. Furthermore, the lower limit is more preferably 0.5% or more, 1% or more, 2% or more, 3% or more, or 4% or more. By including fats and oils with an appropriate SFC in the composition, it is possible to obtain a composition that improves the oily feel of processed foods and maintains the oily feel for a longer period of time.

[0021] The fats and oils used in the present invention are not particularly limited as long as they satisfy the above-mentioned conditions, but specific examples include one or more fats and oils selected from the group consisting of vegetable fats and oils such as palm oil, rapeseed oil, high erucic rapeseed oil, sunflower oil, high oleic sunflower oil, soybean oil, rice bran oil, corn oil, cottonseed oil, peanut oil, safflower oil, olive oil, sesame oil, linseed oil, palm kernel oil, coconut oil, medium-chain fatty acid (MCT), cocoa butter, shea butter, and sal fat, as well as processed fats and oils obtained by fractionating, hydrogenating, interesterifying, etc., of these, and further mixed fats and oils of these. More preferably, the fats and oils used in the present invention are not processed fats that have been subjected to only one type of interesterification.

[0022] In one embodiment, the oil or fat used in the present invention is a mixture of an oil or fat that is liquid at 10° C. and an oil or fat having a total content of saturated fatty acids having 16 to 22 carbon atoms of 25% by mass or more. Specific examples of oils and fats that are liquid at 10°C include palm oil, soybean oil, rapeseed oil (canola oil), corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, sunflower oil, and fractionated oils and interesterified oils thereof. Two or more of these may be mixed. Palm fractionated low-melting-point oil, soybean oil, and rapeseed oil are more preferred. Specific examples of fats and oils having a total content of saturated fatty acids having 16 to 22 carbon atoms of 25% by mass or more include cocoa butter, shea butter, sal fat, illipe butter, Alambracchia butter, mango kernel oil, high-stearic acid, high-oleic sunflower oil, transesterified oils used in the production of cocoa butter substitutes, and fractionated oils thereof. Extremely hardened oils can also be used. Specific examples include soybean oil, rapeseed oil, high-erucic acid rapeseed oil, sunflower oil, high-oleic sunflower oil, safflower oil, and palm oil. In the present invention, one or more selected from these can be used. Extremely hardened oils having an iodine value of 5 or less are more preferred. Even more preferred are extremely hardened oils having an iodine value of 4 or less. Even more preferred is extremely hardened high-erucic acid rapeseed oil, which contains a large amount of behenic acid, a saturated fatty acid having 22 carbon atoms. By using fats and oils containing a large amount of behenic acid as a raw material, it is possible to obtain a composition which improves the oily feel of processed foods and also retains the oily feel better. In a preferred embodiment, a liquid oil and an oil or fat having a total content of saturated fatty acids having 16 to 22 carbon atoms of 25% by mass or more are mixed at 10° C. in a ratio of 99.5:0.5 to 65:35, more preferably 99:1 to 70:30, 98:2 to 75:25, or 96:4 to 70:30.

[0023] Since the composition of the present invention can be used in foods made only from plant materials, known as plant-based foods (PBF), the oil is preferably a vegetable oil.

[0024] In one embodiment, the fat or oil used in the present invention is preferably obtained by mixing and dissolving the fat and oil and then cooling the mixture while kneading. The kneading method can be an onlator, votator, perfector, or complexor. If necessary, an inert gas can be blown into the mixture during kneading.

[0025] The content of the oil or fat in the composition of the present invention is 10 to 50% by mass in the composition. More preferably, the lower limit is 15% by mass or more, 20% by mass or more, or 25% by mass or more. Even more preferably, the upper limit is 48% by mass or less, or 45% by mass or less. A content within this range can provide a composition that can improve the oily feel of processed foods. On the other hand, if the composition contains more than 50% by mass of oil or fat, the oil or fat may not be uniformly emulsified and may ooze out of the composition. In this case, even if the composition is incorporated into processed foods, the yield may be poor or an appropriate oily feel may not be obtained.

[0026] ◆ Protein and / or starch ingredients The composition of the present invention contains a protein material and / or a starch material, and the content of the protein material and / or starch material in the composition is 0.5 to 30% by mass. More preferably, the lower limit is 0.8% by mass or more, or 1% by mass or more. Also more preferably, the upper limit is 28% by mass or less, or 25% by mass or less. By ensuring a content within this range, a composition can be obtained that can improve the oily feel of processed foods.

[0027] The protein material used in the present invention can be a powdered protein material. There are no particular limitations on the raw materials for the protein material. Specific examples include animal-derived protein materials such as those derived from milk, eggs, meat, and fish; and plant-derived protein materials such as those derived from soybeans, peas, chickpeas, and lentils; grains such as corn; and nuts. Since the protein material can also be used in foods made solely from plant-based materials, plant-based protein materials are preferred. Beans or grains are more preferred, and soybeans are even more preferred. Whole soybeans and emulsion powders prepared by pre-mixing and powdering with oils and fats can also be used. Furthermore, since the composition of the present invention is prepared as a hydrate in advance, it is preferable that the plant-based protein material have high solubility in water. Specifically, it is appropriate to use a protein material with an NSI (nitrogen solubility index) of 80 or more, more preferably 85 or more, or even 90 or more.

[0028] The starch material used in the present invention is not particularly limited as long as it is edible. Examples include tapioca starch, potato starch, pea starch, wheat starch, corn starch, rice starch, glutinous rice starch, sweet potato starch, and / or processed starches obtained by subjecting these to cross-linking, gelatinization, etherification, esterification, degradation, etc. One or more of these can be used alone or in appropriate combination.

[0029] The protein material and / or starch material used in the present invention is more preferably a protein material, and even more preferably a vegetable protein material. By using a protein material or a vegetable protein material, a composition that can improve the oily feel of processed foods can be obtained.

[0030] ◆Water The composition of the present invention contains water, and the content of the water in the composition is 25 to 65% by mass. More preferably, the lower limit is 30% by mass or more, or 35% by mass or more. Also, more preferably, the upper limit is 60% by mass or less, or 58% by mass or less. By keeping the content within this range, a composition that can improve the oily feel of processed foods can be obtained.

[0031] In one embodiment, the composition of the present invention preferably has a ratio of the oil content to the water content (oil content / water content) of 1 or less. More preferably, it is 0.95 or less, 0.9 or less, 0.88 or less, or 0.85 or less. When this ratio is appropriate, a composition that can improve the oily feel of processed foods can be obtained. On the other hand, when this ratio exceeds 1, the oil content is high, so that processed foods containing the composition may become more oily than necessary, or the oil may bleed out during the manufacturing process of the processed food, resulting in a low yield.

[0032] The composition of the present invention may or may not contain methylcellulose. When methylcellulose is contained, its content in the composition is preferably 0.1 to 5% by mass. More preferably, the upper limit is 4.5% by mass or less, 4% by mass or less, or 3.5% by mass or less. Furthermore, more preferably, the lower limit is 0.3% by mass or more, or 0.5% by mass or more. By having a methylcellulose content within this range, a composition in which oils and fats are uniformly emulsified can be obtained.

[0033] ◆Other ingredients Various substances can be added to the composition as long as they do not affect the present invention. For example, sugars, nutritional components (amino acids, vitamins, minerals, etc.), alcoholic beverages, salts, taste components (including saltiness, umami, etc.), fruit juice (including concentrates), fruit pulp, vegetables, vegetable juice (including concentrates), puree, extract, sweetener, high-intensity sweetener (sucralose, acesulfame K, aspartame, neotame, saccharin, saccharin sodium, thaumatin, stevia, glycyrrhizin, monellin, alitame, Examples of additives include disodium glycyrrhizinate, bittering agents (iso-alpha acids, low hops, hexahops, tetrahops, etc.), acidulants, coloring agents (safflower yellow, caramel color, gardenia color, fruit juice color, vegetable color, synthetic color, etc.), food additives (dietary fiber, excipients, pH adjusters, preservatives, methylcellulose), antioxidants (vitamin C, vitamin E, extracted tocopherol, etc.), thickeners, stabilizers, thickening agents, etc.

[0034] ◆Processed foods The processed foods of the present invention refer to both processed meat foods made from ingredients containing meat and meat-like processed foods made from ingredients not containing meat. The processed meat foods may contain a vegetable protein material, depending on the product concept and design. When the processed meat foods contain a vegetable protein material, the vegetable protein material is preferably present in the processed food at 0.5% by mass or more. More preferably, the vegetable protein material is present in 0.8% by mass or more, 1% by mass or more, 1.5% by mass or more, or 2% by mass or more. The processed foods are preferably processed meat foods. The inclusion of the composition of the present invention in processed meat foods can further improve the oily texture of the processed foods. The vegetable protein material referred to here does not refer to the vegetable protein material contained in the composition of the present invention, but rather to a vegetable protein material separately blended into the processed food. When the processed food contains livestock meat, the amount of meat blended in the processed food is preferably 5% by mass or more, more preferably 10% by mass or more, 15% by mass or more, 20% by mass or more, or 25% by mass or more. The meat is minced meat derived from animals such as beef, pork, chicken, horse, sheep, deer, boar, turkey, duck, ostrich, and whale, and can be used alone or in combination of two or more types. There is no particular limitation on the part of the meat used. The vegetable protein materials that can be used in processed foods include not only the powdered vegetable protein materials described above but also textured vegetable protein materials. It is also possible to use both powdered and textured protein materials.

[0035] ◆Other ingredients The processed foods of the present invention can utilize known ingredients and food additives. For example, vegetables, starch, seasonings (salt, pepper, sugar, soy sauce, etc.), modified starch, dietary fiber, egg yolk, egg white, emulsifiers, spices, flavorings, and other known additives can be used as appropriate, as long as they do not interfere with the effects of the present invention. For meatless processed foods or processed foods that do not use animal ingredients, plant-based ingredients are used. Note that meatless processed foods (processed foods that do not use animal meat but use animal materials as secondary ingredients) and processed foods that do not use animal ingredients are included in the meat-like processed foods of the present invention.

[0036] Specific examples of processed foods according to the present invention include hamburger steaks, patties, meatballs, nuggets, meatballs, ham, salami, sausages, dumplings, shumai, meat buns, xiaolongbao, minced meat cutlets, croquettes, frankfurters, corn dogs, meat pies, ravioli, lasagna, meatloaf, stuffed cabbage rolls, meat-stuffed products such as peppers and lotus root, minced meat, curry, keema curry, meat sauce, and other cooked processed foods. Processed foods such as jerky and sliced ​​meat for PBF are also included in the present invention. The processed foods may be frozen, refrigerated, dried, or retort-packed.

[0037] A method for producing the composition of the present invention will be exemplified. The protein material and / or starch material and water are mixed by stirring using a cutter, and the oil or fat is added little by little and mixed. After the oil or fat has been completely added, the mixture is stirred and mixed again to obtain the composition of the present invention. Examples of stirring equipment include a silent cutter, and there is no need to reduce the stirring strength, as long as the raw materials are mixed uniformly.

[0038] The content of the composition in the processed food of the present invention is preferably 1 to 40% by mass. More preferably, the upper limit is 35% by mass or less, 30% by mass or less, or 28% by mass or less. Furthermore, the lower limit is more preferably 2% by mass or more, 5% by mass or more, or 8% by mass or more. By keeping the content within these ranges, the processed food can be obtained with an improved oily feel. [Example]

[0039] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples in any way.

[0040] ●Analysis methods for fats and oils The fatty acid analysis of each oil was performed according to AOCS Official Method Ce 1h-05. The SFC of each oil at 20°C or 10°C was measured in accordance with the method of IUPAC.2 150(a) Solid Content Determination In Fats By NMR. That is, each oil was held in an 80°C environment for 30 minutes, held in a 60°C environment for 30 minutes to completely melt each oil, and then held in a 0°C environment for 60 minutes to solidify. Then, the solid fat content after holding in a 20°C or 10°C environment for 30 minutes was measured by NMR (Bruker "minispec mq20"). The properties of each oil were confirmed at 20°C as either "liquid or paste-like" or "solid." "Liquid or paste-like" refers to a fluid state or a state in which the mark of a finger remains when pressed against the oil, while "solid" refers to a state in which the mark of a finger does not remain when pressed against the oil.

[0041] ● Study 1: Oil and fat production Oils and fats A to P were produced according to the formulations in Tables 1-1 and 1-2. All of the oils and fats used were manufactured by Fuji Oil Co., Ltd. The fatty acid content, SFC, and properties of each oil and fat are also shown in Tables 1-1 and 1-2, respectively. Palm oil, medium melting point: Fuji Oil Co., Ltd. "Unishort MJ" (Iodine value: 46) Palm oil with a low melting point: "Palm Ace N" manufactured by Fuji Oil Co., Ltd. (Iodine value: 67) High erucic acid rapeseed oil: Fuji Oil Co., Ltd. - Hardened rapeseed oil: Produced by Yokozeki Oil & Fat Industries Co., Ltd. Palm kernel oil: manufactured by Fuji Oil Co., Ltd. (oil with lauric acid as the main fatty acid) Medium-chain triglyceride: Fuji Oil Co., Ltd.'s "MCT-64" (oil with octanoic acid and decanoic acid as the main fatty acids)

[0042] [Table 1-1] TIFF2025153707000001.tif115169

[0043] [Table 1-2] TIFF2025153707000002.tif102169

[0044] Study 2: Preparation of composition 1 Compositions containing fats and oils A to P were prepared according to the formulations in Table 2. The compositions were prepared as follows.

[0045] ■Method of manufacturing the composition 1. 10 parts of powdered soy protein material 1 and 50 parts of water were stirred in a Robocup (manufactured by FMI Co., Ltd., (1500 rpm)). 2. Any one of fats A to P was added little by little to 1. and mixed. 3. After 40 parts of each oil had been completely added, the mixture was stirred for an additional 4 minutes to obtain Comparative Compositions 1 to 4 (containing oils A, B, F, and G, respectively) and Example Compositions 1 to 12 (containing oils C to E, and H to P, respectively). The materials used were as follows: Powdered soy protein ingredient 1: Fuji Oil Co., Ltd. "Fujipro FR"

[0046] [Table 2] TIFF2025153707000003.tif26169

[0047] Study 3: Production of hamburger containing the composition 1 Hamburg steaks containing the composition were produced by the following production method, and the resulting hamburg steaks were evaluated as follows.

[0048] ■ Hamburg steak manufacturing method 1. 21 parts of beef, 14.5 parts of pork, and 20 parts of each composition were placed in a Kenmix bowl and mixed (at the MIN dial for 1 minute). 20 parts of textured soy protein material 1 with 2.5 times the amount of water added was added and stirred. 3. 1.8 parts of seasonings and spices and 0.7 parts of salt were added and stirred for 3 minutes, and then 15 parts of roasted onion was added and stirred for 1 minute. 4. Five parts of dry breadcrumbs, one part of starch, and one part of glucose were then added and stirred for one minute to obtain a hamburger dough. 5. The hamburger dough was shaped into 70g pieces. 6. The formed hamburger steak dough was baked in a steam convection oven (Rational Japan Co., Ltd.) at 180°C for 6.5 minutes to obtain a hamburger steak. The materials used were as follows: · Structured soy protein material 1: Fuji Oil Co., Ltd. "Apex-650" Starch: "Delica SE" manufactured by Matsutani Chemical Industry Co., Ltd.

[0049] ■Evaluation method The frozen hamburger steaks were heated in a microwave oven (500 watts for 2 minutes) and then subjected to a flavor evaluation. Six experienced panelists evaluated the "presence or absence of oiliness" and "residual oiliness" and then evaluated by consensus. The evaluation results are shown in Tables 3-1 to 3-3.

[0050] ■Evaluation criteria for oily feeling Oiliness refers to the pleasant oily feeling felt in the mouth when eating processed foods. Foods with a score of 3 or higher were judged to have an oily feeling. 5 points: An oily feeling is felt in the mouth. 4 points: The oily feeling flowing into the mouth is weaker than that of 5 points, but can be felt. 3 points: The oiliness that flows into the mouth is less noticeable than that of 4 points, but is still at a level that does not pose a problem in terms of quality design. 2 points: A slight oily sensation is felt in the mouth. 1 point: There is almost no oily feeling leaking into the mouth.

[0051] ■Evaluation criteria for residual oily feeling The degree to which the oily feeling remained in the oral cavity was evaluated. Those rated "± to 3+" were judged to have a lingering oily feeling. -: No persistence was observed. ±: Weak but residual properties were observed. +: Residuals were observed. 2+: Stronger persistence than + was observed. 3+: Stronger persistence than 2+ was observed, and the persistence was slightly too strong. 4+: Stronger persistence than 3+ was observed, and the persistence was unpleasant.

[0052] [Table 3-1] TIFF2025153707000004.tif30169

[0053] [Table 3-2] TIFF2025153707000005.tif30169

[0054] [Table 3-3] TIFF2025153707000006.tif30169

[0055] Comparative compositions 1 to 4, each containing oils A, B, F, and G, did not give an oily feel when incorporated into processed foods (Comparative Examples 1-1 to 1-4). Furthermore, no residual oily feel was observed. On the other hand, example compositions 1 to 12, each containing oils C to E and H to P, gave an oily feel when incorporated into processed foods. Furthermore, residual oily feel was observed (Examples 1-1 to 1-12). In particular, the hamburger steaks containing compositions containing oils C, H, and I tended to have the strongest oily feel (Examples 1-1, 1-4, and 1-5). This study confirmed that compositions containing oils containing appropriate amounts of 16 and 22 carbon atoms tended to give processed foods a stronger oily feel. In particular, compositions containing appropriate amounts of 22 carbon atoms tended to give processed foods a stronger oily feel.

[0056] Study 4: Production of chicken meatballs containing the composition Chicken meatballs were produced using Reference Example Composition 1, Comparative Example Composition 2, and Example Composition 13 according to the formulations in Table 4. The production method was as follows.

[0057] The oils and compositions used in this study were as follows: Reference composition 1 was prepared using beef tallow, powdered soy protein material 1, and water in the same manner as in the preparation of composition (2) in Study 2. Example composition 13 was prepared using oil Q, powdered soy protein material 1, and water in the same manner as in the preparation of composition (2) in Study 2. Oil Q was prepared by dissolving and mixing oil C, followed by rapid cooling and kneading.

[0058] ■How chicken meatballs are made 1. Minced chicken breast (φ4 mm) was added to each composition or oil and mixed for 1 minute in a Kenmix (dial: MIN). 2. To the mixture of 1., textured soy protein material 2 with 3 times the amount of water added, seasonings, spices and salt were added and mixed for 1 minute. 3. Add chopped onion and mix for 30 seconds. 4. Breadcrumbs and starch were then added and mixed for 1 minute to obtain the chicken meatball dough. 5. The chicken meatball dough was formed into 15g pieces and steamed in a steam convection oven at 90°C for 12 minutes. 6. The steamed chicken meatballs were allowed to cool and then stored in the freezer. In the method for producing chicken meatballs in Comparative Example 3-2, no composition was used, but fat Q was added together with the breadcrumbs and starch in 4. The materials used were as follows: · Structured soy protein material 2: Fuji Oil Co., Ltd. "New Fujinic 52S" The flavor was evaluated in the same manner as in Study 3. The evaluation results are shown in Table 4.

[0059] [Table 4] TIFF2025153707000007.tif90169

[0060] By incorporating Oil Q into a composition and blending it into the dough of a processed food, the processed food had a strong oily feel when eaten, and the oily feel remained for a long time (Example 3-1). This effect was similar to that achieved when beef tallow was used. However, even when Oil Q was directly blended into the dough of a processed food, although an oily feel was obtained, it was weaker than in Example 3-1 and did not remain for a long time (Comparative Example 3-2).

[0061] Study 5: Production of meatless hamburger containing the composition Meatless hamburgers were produced by blending Comparative Example Composition 2, Example Composition 1, and Example Composition 13 according to the formulations in Table 5. The production method was as follows.

[0062] ■Method of manufacturing meatless hamburger 1. To each composition, textured soy protein material 1 hydrated 5 times, textured soy protein material 3 hydrated 3 times, and textured soy protein material 4 hydrated 2.5 times were added and mixed in a Kenmix for 1 minute (dial: MIN). 2.1. Seasonings and spices were added and mixed for 1 minute, then vegetables were added and mixed for 30 seconds. 3. Bread crumbs, starch, and oil were added to 2. and mixed for 30 seconds to obtain a meatless hamburger dough. 4. The obtained dough was molded into 50g pieces and baked in a steam convection oven at 300°C for 4.5 minutes (core temperature 80°C). 5. The baked meatless hamburger was stored in the refrigerator overnight and then stored in a freezer. The materials used were as follows: · Structured soy protein material 3: Fuji Oil Co., Ltd. "Apex 350" · Structured soy protein material 4: Fuji Oil Co., Ltd. "Apex 950" The mid-melting point palm oil was crushed into 8 mm cubes using a Robocup immediately before being added to the meatless hamburger. The flavor was evaluated in the same manner as in Study 3. The evaluation results are shown in Table 5.

[0063] [Table 5] TIFF2025153707000008.tif90169

[0064] In the case of meatless hamburger, when Example Compositions 1 and 13 containing Oils C and Q were added to processed foods, an oily feel was felt, and a residual oily feel was also felt (Examples 4-1 and 4-2).

[0065] Study 6: Preparation of composition 2 Compositions were prepared according to the formulations in Table 6. The preparation method for the compositions was the same as that for composition (ii) in Study 2, to obtain Reference Example Composition 2, Comparative Example Compositions 5 and 6, and Example Compositions 14 and 15. Powdered soy protein ingredient 1: Fuji Oil Co., Ltd. "Fujipro FR" Starch material: "NSP-EA" (acid-treated starch) manufactured by Nippon Starch Chemical Co., Ltd.

[0066] [Table 6] TIFF2025153707000009.tif45169

[0067] ● Study 7: Production of hamburger containing the composition 2 Hamburg steaks were produced using each of the compositions in Table 6 according to the formulations in Table 7. The hamburg steak production method was the same as in Study 3. The flavor was evaluated in the same manner as in Study 3. The evaluation results are shown in Table 7.

[0068] [Table 7] TIFF2025153707000010.tif78169

[0069] Even in the case of a composition using a starch material instead of a protein material, if the composition contained fat C, an oily feeling was felt when it was added to processed foods, and the oily feeling was also felt to remain (Example 6-2).

Claims

1. A composition comprising a protein material and / or a starch material and water, the composition comprising an oil or fat that satisfies the following condition (A): (A) The total amount of saturated fatty acids having 16 to 22 carbon atoms in the constituent fatty acid composition is 37 to 52 mass%.

2. The composition according to claim 1, wherein the oil or fat further satisfies the following condition (B): (B) The solid fat content (SFC) at 10°C is 0.3 to 60% and the SFC at 20°C is 0.1 to 50%.

3. The composition according to claim 1 or 2, wherein the oil or fat further satisfies the following condition (C): (C) (A) The proportion of the total amount of saturated fatty acids having 16 carbon atoms and saturated fatty acids having 22 carbon atoms in the total amount of saturated fatty acids having 16 to 22 carbon atoms in the constituent fatty acid composition is 87% or less.

4. The composition according to claim 1 or 2, wherein the oil or fat further satisfies the following condition (D): (D) (A) The content of saturated fatty acids having 22 carbon atoms in the total amount of saturated fatty acids having 16 to 22 carbon atoms in the constituent fatty acid composition is 3% or more.

5. The composition according to claim 3, wherein the oil or fat further satisfies the following condition (D): (D) (A) The content of saturated fatty acids having 22 carbon atoms in the total amount of saturated fatty acids having 16 to 22 carbon atoms in the constituent fatty acid composition is 3% or more.

6. 2. The composition of claim 1, wherein the protein material and / or starch material is a protein material.

7. A processed food comprising the composition of claim 1 or 2.

8. A processed food comprising the composition of claim 3.

9. A processed food comprising the composition of claim 4.

10. A processed food comprising the composition of claim 5.

11. A processed food comprising the composition of claim 6.

12. A method for producing a composition, comprising the step of mixing a protein material and / or a starch material, water, and an oil or fat that satisfies the following condition (A) and emulsifying the mixture: (A) The total amount of saturated fatty acids having 16 to 22 carbon atoms in the constituent fatty acid composition is 37 to 52 mass%.

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