Meat-like food product and production method therefor

Abstract

The present invention addresses the problem of providing a meat-like food product in which plant-based protein odor is reduced. This meat-like food product contains a plant-based protein. When an odor component of the meat-like food product, which is extracted by the dynamic headspace method, is subjected to gas chromatography-mass spectrometry, the chromatogram obtained satisfies at least one of the following conditions 1 to 5, where the peak area of 3-methylbutanal is noted as A, the peak area of hexanal is noted as B, the peak area of 1-hexanol is noted as C, the peak area of 2-pentylfuran is noted as D, the peak area of 1-pentanol is noted as E, and the peak area of an internal standard substance is noted as F. Condition 1: A / F = 1 to 7.5; Condition 2: B / F = 5 to 65; Condition 3: C / F = 0.01 to 1.9; Condition 4: D / F = 5 to 40; Condition 5: E / F = 3.5 or less

Description

Meat-like food and its manufacturing method

[0001] The present invention relates to a meat-like food product containing vegetable protein and useful as a meat substitute.

[0002] Conventionally, vegetable proteins derived from plants such as soybeans and wheat have been used as raw materials for processed foods. In particular, in recent years, issues such as the increase in the world population and the environmental burden associated with livestock farming have come to the forefront, and processed foods that can serve as substitutes for livestock meat have attracted attention as a solution. As such processed foods, meat-like foods mainly composed of vegetable proteins have been proposed.

[0003] Known methods for producing meat-like foods include extrusion molding of raw materials containing vegetable protein and water using an extruder or other extruder. Meat-like foods produced through such a process are broadly classified into low-moisture and high-moisture types based on the moisture content (moisture content of the molded product) at the time of discharge from the extruder. Typically, low-moisture meat-like foods have a moisture content of 10% by mass or less, while high-moisture meat-like foods have a higher moisture content of approximately 40 to 90% by mass. The choice of low-moisture or high-moisture type is determined appropriately depending on the quality required of the meat-like food. In general, high-moisture meat-like foods are more likely to be suppressed from swelling after discharge from the extruder than low-moisture meat-like foods, resulting in a denser structure and a relatively firmer texture.

[0004] One of the problems with meat-like foods is the unpleasant vegetable protein odor derived from vegetable proteins. For example, meat-like foods containing soy protein as vegetable protein have a soybean-like odor (soybean odor) that is characteristic of soybeans, which can cause people to avoid them. There is a demand for meat-like foods with a reduced vegetable protein odor.

[0005] Patent Document 1 describes a method for producing a high-moisture meat-like food, specifically a meat-like food with a moisture content of 45 to 60% by mass, in which a step of extruding raw materials using an extruder is repeated multiple times, and also describes that a step of washing and dehydrating the raw materials may be carried out before the extrusion step.The production method described in Patent Document 1 is said to be able to reduce the vegetable protein odor of the meat-like food.

[0006] Patent Document 2 describes a method for producing a vegetable protein food with reduced soybean odor, which includes a step of allowing textured soy protein to absorb an aqueous solution containing a protease, and then heat-treating the food by frying or roasting. Patent Document 2 does not describe the production method described in the document as including an extrusion molding step using an extruder.

[0007] Patent Document 3 describes a method for producing a meat-like food with reduced vegetable protein odor, which includes the steps of impregnating a dried textured vegetable protein, which is made by structuring vegetable protein using an extruder or the like, with a seasoning liquid containing as essential ingredients a food material with emulsifying properties (e.g., miso), a food material containing water-soluble polysaccharides (e.g., konjac flour), and edible oils and fats, and then heat-treating the protein; it also describes that the seasoning liquid contains 5% by mass or less of ethanol.

[0008] Patent Document 4 describes that acetaldehyde is effective as a means for reducing vegetable protein odor in vegetable protein-containing foods, and describes a method for producing vegetable protein-containing foods by adding acetaldehyde to raw materials. Patent Document 4 does not describe the production method described in the document, in which an extrusion molding step using an extruder is carried out.

[0009] International Publication No. 2022 / 215738 Japanese Patent Application Laid-Open No. 6-217702 European Patent Application Publication No. 3918920 Japanese Patent Application Laid-Open No. 2021-108642

[0010] An object of the present invention is to provide a meat-like food product with a reduced vegetable protein odor.

[0011] The present invention relates to a meat-like food containing vegetable protein, which satisfies at least one of the following conditions 1 to 5, where, in a chromatogram obtained by gas chromatography-mass spectrometry of odor components extracted by a dynamic headspace method carried out under the following conditions, the peak area of ​​3-methylbutanal is A, the peak area of ​​hexanal is B, the peak area of ​​1-hexanol is C, the peak area of ​​2-pentylfuran is D, the peak area of ​​1-pentanol is E, and the peak area of ​​an internal standard is F: Condition 1: A / F = 1 or more and 7.5 or less Condition 2: B / F = 5 or more and 65 or less Condition 3: C / F = 0.01 or more and 1.9 or less Condition 4: D / F = 5 or more and 40 or less Condition 5: E / F = 3.5 or less.

[0012] The present invention also provides a method for producing the meat-like food of the present invention, comprising: an extrusion step of extruding a raw material containing vegetable protein and water using an extruder, and heating and then cooling the raw material during the extrusion to obtain a shaped product 1; and a post-treatment step of immersing the shaped product 1 in one or more treatment liquids selected from an aqueous alcohol solution or water to obtain a shaped product 2.

[0013] The meat-like food of the present invention contains vegetable protein. In the present invention, "vegetable protein" refers to protein obtained from plants. Examples of vegetable protein sources include legumes (soybeans, adzuki beans, etc.), grains (wheat, barley, rice, corn, buckwheat, etc.), potatoes (potatoes, etc.), nuts and seeds (peanuts, almonds, etc.), and algae. The vegetable protein may be treated with enzymes or the like. In the meat-like food of the present invention, one type of vegetable protein can be used alone, or two or more types can be used in combination. Suitable vegetable proteins for the present invention include legume proteins sourced from legumes and grain proteins sourced from grains (flours). Specific examples of legume proteins include soybean protein (e.g., defatted soybean flour, concentrated soybean protein, isolated soybean protein, extracted soybean protein), pea protein, fava bean protein, chickpea protein, and mung bean protein. Specific examples of cereal proteins include wheat proteins such as gluten, rice proteins, oat proteins, rapeseed proteins, and potato proteins.

[0014] The content of vegetable protein in the meat-like food of the present invention is not particularly limited, but from the viewpoint of more reliably achieving the objective of providing a meat-like food useful as a meat substitute, it is preferably 20% by mass or more, more preferably 40% by mass or more, and may even be 50% by mass or more, relative to the total mass of the meat-like food.

[0015] The meat-like food of the present invention contains water. The moisture content of the meat-like food of the present invention is not particularly limited, but from the viewpoint of making the texture of the meat-like food similar to that of livestock meat, it is preferably 40% by mass or more and 90% by mass or less, more preferably 50% by mass or more and 70% by mass or less. The term "livestock meat" as used herein refers to livestock meat in an edible state, typically livestock meat that has been cooked by heating, such as frying, boiling, or grilling. The type of livestock meat is not particularly limited, and examples include beef, pork, chicken, mutton, rabbit, and poultry. The moisture content of the meat-like food can be adjusted, for example, by adjusting the amount of water added to raw materials containing vegetable protein during the production of the meat-like food.

[0016] In the present invention, the "moisture content of a meat-like food" refers to the moisture content of an uncooked meat-like food. The "uncooked state" referred to here refers to a state in which the meat-like food has not been subjected to cooking that would substantially affect the moisture content. Examples of the "cooking that would substantially affect the moisture content of a meat-like food" include washing the meat-like food with a liquid; heat cooking such as frying, boiling, and grilling; and cooking meat-like foods with a liquid such as marinade (a process in which the meat-like food is immersed in a liquid) and coating (a process in which a liquid is applied to the surface of the meat-like food). For example, cutting a meat-like food with a kitchen knife or other cooking implement generally falls under the category of "cooking the meat-like food," but since this does not usually substantially affect the moisture content of the meat-like food, a meat-like food that has only been cut can be said to be in an "uncooked state." In the present invention, the "moisture content of a meat-like food" refers to the moisture content measured according to the bone dry method, and specifically, the meat-like food to be measured is heated under conditions that result in a product temperature of 130°C, and the moisture content is calculated as the ratio of the mass when the meat-like food reaches a constant mass to the mass before heating.

[0017] The meat-like food of the present invention is characterized in that it satisfies at least one of the following conditions 1 to 5, where, in a chromatogram obtained by gas chromatography-mass spectrometry of odor components extracted by a dynamic headspace method, the peak area of ​​3-methylbutanal is A, the peak area of ​​hexanal is B, the peak area of ​​1-hexanol is C, the peak area of ​​2-pentylfuran is D, the peak area of ​​1-pentanol is E, and the peak area of ​​an internal standard substance is F:

[0018] Condition 1: A / F = 1 or more and 7.5 or less, preferably 1 or more and 5 or less, more preferably 1 or more and 2.5 or less. Condition 2: B / F = 5 or more and 65 or less, preferably 5 or more and 40 or less, more preferably 5 or more and 20 or less. Condition 3: C / F = 0.01 or more and 1.9 or less, preferably 0.01 or more and 1.0 or less, more preferably 0.01 or more and 0.5 or less. Condition 4: D / F = 5 or more and 40 or less, preferably 5 or more and 20 or less, more preferably 5 or more and 10 or less. Condition 5: E / F = 3.5 or less, preferably 2 or less, more preferably 1 or less.

[0019] The present inventors have investigated the unpleasant vegetable protein odor that is specific to meat-like foods containing vegetable protein, and as a result have found that five major components of the vegetable protein odor are 3-methylbutanal, hexanal, 1-hexanol, 2-pentylfuran, and 1-pentanol. The above conditions 1 to 5 were adopted based on this finding. The peak area ratio "A / F" under condition 1 is an indicator of the 3-methylbutanal content in the meat-like food, the peak area ratio "B / F" under condition 2 is an indicator of the hexanal content in the meat-like food, the peak area ratio "C / F" under condition 3 is an indicator of the 1-hexanol content in the meat-like food, the peak area ratio "D / F" under condition 4 is an indicator of the 2-pentylfuran content in the meat-like food, and the peak area ratio "E / F" under condition 5 is an indicator of the 1-pentanol content in the meat-like food, with smaller values ​​indicating lower contents of the corresponding component in the meat-like food. The lower limits set for the numerical ranges of the peak area ratios under conditions 1 to 5 take into account the detection limits of the corresponding components in gas chromatography-mass spectrometry. Even if the peak area ratio is not zero (the peak area of ​​the corresponding component in the meat-like food is zero), a reduction in the vegetable protein odor can be observed as long as it is below the lower limit. The meat-like food of the present invention satisfies at least one of the conditions 1 to 5, and therefore has a reduced vegetable protein smell and a good flavor.

[0020] From the viewpoint of further reducing the vegetable protein odor, among conditions 1 to 5, it is particularly preferable to satisfy condition B, it is more preferable to satisfy conditions B and D, it is even more preferable to satisfy conditions B, C and D, it is even more preferable to satisfy conditions A, B, C and D, and it is most preferable to satisfy all of conditions 1 to 5.

[0021] One method for obtaining a meat-like food product that satisfies at least one of conditions 1 to 5 is to produce a meat-like food product using an extruder or other extruder, extruding a raw material containing vegetable protein and water, and then immersing the extruded product in a treatment liquid containing alcohol or water. This method will be described in detail in the method for producing a meat-like food product of the present invention, which will be described later.

[0022] Another method for obtaining a meat-like food that satisfies at least one of conditions 1 to 5 is to include incorporating a masking agent into the meat-like food. That is, the meat-like food of the present invention may further contain a masking agent in addition to vegetable protein and water. As a masking agent, one that can mask the vegetable protein odor or reduce the components of the vegetable protein odor can be used, provided that it can be used in foods. Examples of masking agents include antioxidants (rosemary extract, tea extract, etc.), organic acids (gluconic acid, etc.), free amino acids (arginine, etc.), sugars (cyclodextrin, etc.), polyphenols, fatty acid esters (sucrose fatty acid esters, etc.), alcohols (propylene glycol, etc.), and emulsifiers. These can be used alone or in combination of two or more.

[0023] When a masking agent is contained in the meat-like food of the present invention, the content of the masking agent in the meat-like food is preferably 0.05% by mass or more and 1% by mass or less relative to the total mass of the meat-like food.

[0024] The meat-like food of the present invention may contain ingredients other than the above ingredients (vegetable protein, water, and masking agent) to the extent that the desired effect of the present invention (the ability to provide a meat-like food with a reduced vegetable protein odor) is not inhibited. Examples of the other ingredients include animal protein, starch, polysaccharides, dietary fiber, edible oils and fats, seasonings, colorants, and emulsifiers, and these can be used alone or in combination of two or more.

[0025] The term "animal protein" refers to protein obtained from animals. Examples of sources of animal protein include meat, poultry, seafood, insects, eggs, and dairy products. The animal protein may be treated with enzymes or the like. In order to more reliably achieve the objective of providing a meat-like food useful as a meat substitute, it is preferred that the protein contained in the meat-like food of the present invention is preferably 50% by mass or more, more preferably 80% by mass or more, of vegetable protein. All of the protein contained in the meat-like food of the present invention may be vegetable protein.

[0026] The meat-like food of the present invention can be eaten as is without cooking, or can be eaten after being cooked by heat such as frying, boiling, or baking, or after being cooked using a liquid such as a marinade or coating. The meat-like food of the present invention can also be used in various processed foods. For example, by using the meat-like food of the present invention as an ingredient in a processed food that does not contain livestock meat such as beef, pork, or chicken, the processed food can be given a texture similar to that of livestock meat, and the processed food can become a meat-like food that can be used as a meat substitute. The meat-like food of the present invention can also be incorporated into processed foods that contain livestock meat.

[0027] Next, a method for producing a meat-like food of the present invention will be described. The method for producing a meat-like food of the present invention is the same as the method for producing a meat-like food of the present invention described above, and includes an extrusion step in which an extruder is used to extrude a raw material containing vegetable protein and water, and the raw material is heated and then cooled during the extrusion to obtain a shaped product 1, and a post-processing step in which the shaped product 1 is subjected to post-processing to obtain a shaped product 2. The shaped product 1 is a so-called intermediate product, and the shaped product 2 is the meat-like food to be produced.

[0028] An extruder can be used as the extruder used in the extrusion process. The extruder typically has a hollow cylindrical cylinder (barrel) having a raw material flow path therein, a screw disposed in the flow path and driven to rotate by a drive source such as a motor, and a feeder for supplying the raw material to the flow path. Steam may be introduced into the flow path. The extruder may be a single-screw type having one screw, or a twin-screw type having two screws. To heat the raw material during extrusion molding in the extrusion process, it is preferable that a heating means such as a heater is disposed around the cylinder of the extruder, enabling heating of the raw material in the flow path. Furthermore, to cool the raw material after heating in the extrusion process, it is preferable that a cooling die for cooling the raw material (extrudate) extruded from the extruder is connected to the downstream end of the extruder in the extrusion direction. Any known cooling die can be used without particular limitation.

[0029] In the extrusion step, water is typically added to ingredients other than water, including vegetable protein, and the ingredients are extruded. The vegetable protein is typically in a powder form at room temperature and normal pressure. The amount of water added to the ingredients other than water is preferably 50 parts by mass to 250 parts by mass, more preferably 60 parts by mass to 200 parts by mass, per 100 parts by mass of the ingredients other than water, from the viewpoint of adjusting the moisture content of the meat-like food to 40% by mass to 90% by mass, as described above.

[0030] In the extrusion step, the raw material is heated during extrusion molding. The heating temperature during extrusion molding of the raw material is not particularly limited, but from the viewpoint of more reliably achieving the desired effects of the present invention, it is preferable to adjust the product temperature of the raw material at the downstream end in the extrusion direction of the extruder used for extrusion molding to preferably 120°C or higher and 200°C or lower, more preferably 140°C or higher and 180°C or lower.

[0031] In the extrusion step, the extrusion pressure of the raw material is not particularly limited, but from the viewpoint of more reliably achieving the desired effects of the present invention, it is preferable to adjust the extrusion pressure at the downstream end in the extrusion direction of the extruder used for extrusion molding to preferably 0.5 MPa or more and 10.0 MPa or less, more preferably 1.0 MPa or more and 5.0 MPa or less.

[0032] In the extrusion step, the cooling temperature of the extrudate by a cooling means such as a cooling die is not particularly limited, but from the viewpoint of preventing the extrudate from expanding, it is preferable to adjust the product temperature of the extrudate immediately after cooling by the cooling means (for example, the product temperature of the extrudate immediately after being extruded from the cooling die) to preferably 30°C or higher and 95°C or lower, more preferably 40°C or higher and 80°C or lower.

[0033] The method for producing a meat-like food product of the present invention is characterized in that in the post-treatment step, the shaped product 1 (intermediate product) obtained in the extrusion step is immersed in one or more treatment liquids selected from an aqueous alcohol solution and water. By carrying out such post-treatment, a meat-like food product that satisfies at least one of the above conditions 1 to 5 and has a reduced vegetable protein odor can be obtained.

[0034] The water used as the treatment liquid may be drinkable water, such as fresh water or tap water.

[0035] The aqueous alcohol solution used as the treatment liquid is a mixture of alcohol and water. The alcohol may be any alcohol that can be used in food, such as ethanol. The alcohol may not be alcohol itself, but may be a processed product containing alcohol. Examples of the processed product include pharmaceutical preparations, brewed alcohol; distilled alcoholic beverages such as spirits (rum, vodka, gin, etc.), liqueurs, whiskey, brandy, and shochu (continuously distilled shochu, single-distilled shochu); and brewed alcoholic beverages such as sake, wine, and beer.

[0036] The alcohol content in the aqueous alcohol solution is preferably 10% by mass or more and 90% by mass or less, more preferably 20% by mass or more and 90% by mass or less, and even more preferably 40% by mass or more and 90% by mass or less, relative to the total mass of the aqueous alcohol solution, from the viewpoint of reliably obtaining the effect of reducing the vegetable protein odor and suppressing the inconveniences that may arise from the use of alcohol (such as a reduction in the flavor of meat-like foods).

[0037] In the post-treatment step, only an aqueous alcohol solution, only water, or both may be used as the treatment liquid. In addition, in the post-treatment step, the post-treatment of the molded product 1 may be carried out multiple times. The "post-treatment of the molded product 1" referred to here refers to a series of operations from immersing the molded product 1 in the treatment liquid to removing the molded product 1 from the treatment liquid.

[0038] The immersion time of the molded product 1 in the treatment liquid (the time required for one post-treatment) is preferably 30 seconds or more, regardless of the type of treatment liquid, from the viewpoint of ensuring the effect of the post-treatment, and more preferably 1 minute or more, and even more preferably 5 minutes or more, from the viewpoint of balancing the effect and production efficiency. Furthermore, when water is used as the treatment liquid, from the viewpoint of ensuring the effect of the post-treatment, the temperature of the water is preferably 20°C or more, more preferably 50°C or more and 80°C or less.

[0039] The amount of the treatment liquid in which the molded product 1 is immersed in one post-treatment (amount of treatment liquid) is preferably 400 parts by mass or more, more preferably 4,000 parts by mass or more, per 100 parts by mass of the molded product 1 to be immersed in the treatment liquid.

[0040] A preferred example of the post-treatment step is a step (hereinafter also referred to as "post-treatment step A") that includes post-treatment A using an aqueous alcohol solution as the treatment liquid and post-treatment B using water as the treatment liquid, with post-treatment B being performed last. Since post-treatment step A involves multiple post-treatments of the molded product 1, it is highly effective in reducing the vegetable protein odor. Furthermore, since the final post-treatment is post-treatment B using water as the treatment liquid, even if alcohol from post-treatment A performed before the final post-treatment B remains in the molded product 2 before the final post-treatment B is performed, the final post-treatment B can suppress adverse effects caused by the alcohol (such as a reduction in the flavor of meat-like foods). In post-treatment step A, typically, post-treatment A is performed once, followed by post-treatment B once, for a total of two post-treatments. However, post-treatment A may be performed multiple times before the final post-treatment B, or post-treatment B may be performed before the final post-treatment B (i.e., post-treatment B may be performed two or more times).

[0041] As described above, the meat-like food of the present invention may contain a masking agent, and in order to obtain a meat-like food containing a masking agent, the masking agent may be added to the treatment liquid. In this case, the content of the masking agent in the treatment liquid is preferably 0.1% by mass or more and 2% by mass or less, more preferably 0.1% by mass or more and 1% by mass or less, based on the total mass of the treatment liquid.

[0042] In order to ensure the effect of reducing the vegetable protein odor more reliably, the method for producing a meat-like food product of the present invention preferably satisfies the following requirements. That is, in a chromatogram obtained by extracting odorous components from Molded Products 1 and 2 by a dynamic headspace method and subjecting the odorous components to gas chromatography-mass spectrometry, when the peak area of ​​3-methylbutanal in Molded Product 1 is A0, the peak area of ​​hexanal in Molded Product 1 is B0, the peak area of ​​1-hexanol in Molded Product 1 is C0, the peak area of ​​2-pentylfuran in Molded Product 1 is D0, and the peak area of ​​1-pentanol in Molded Product 1 is E0, and when the peak area of ​​3-methylbutanal in Molded Product 2 is A1, the peak area of ​​hexanal in Molded Product 2 is B1, the peak area of ​​1-hexanol in Molded Product 2 is C1, the peak area of ​​2-pentylfuran in Molded Product 2 is D1, and the peak area of ​​1-pentanol in Molded Product 2 is E1, it is preferable that at least one of the following conditions A to E is satisfied.

[0043] Condition A: A1 / A0 = 0.01 or more and 0.70 or less, preferably 0.01 or more and 0.60 or less, more preferably 0.01 or more and 0.50 or less. Condition B: B1 / B0 = 0.01 or more and 0.70 or less, preferably 0.01 or more and 0.60 or less, more preferably 0.01 or more and 0.50 or less. Condition C: C1 / C0 = 0.01 or more and 0.70 or less, preferably 0.01 or more and 0.50 or less, more preferably 0.01 or more and 0.30 or less. Condition D: D1 / D0 = 0.01 or more and 0.70 or less, preferably 0.01 or more and 0.50 or less, more preferably 0.01 or more and 0.30 or less. Condition E: E1 / E0 = 0.70 or less, preferably 0.50 or less, more preferably 0.30 or less.

[0044] Conditions A to E are indicators of the reduction rate of the five odor components by the post-treatment process, and in each case, the smaller the numerical value, the higher the reduction rate of the component by the post-treatment process. The reason for setting a lower limit for the numerical range of the peak area ratio in conditions A to E is to take into account the detection limit of the component in gas chromatography-mass spectrometry, and even if the peak area ratio is not zero (the peak area of ​​the component in the molded product 2 is zero), as long as it is below the lower limit, it can be realized that the vegetable protein odor has been reduced. A method for producing a meat-like food that satisfies at least one of conditions A to E can more reliably produce a meat-like food that satisfies at least one of conditions 1 to 5 and has a reduced vegetable protein odor and good flavor.

[0045] From the viewpoint of further reducing the vegetable protein odor, among conditions A to E, it is particularly preferable to satisfy condition B, it is more preferable to satisfy conditions B and D, it is even more preferable to satisfy conditions B, C and D, it is even more preferable to satisfy conditions A, B, C and D, and it is most preferable to satisfy all of conditions A to E.

[0046] At least one of the conditions A to E can be satisfied by appropriately adjusting the conditions of the post-treatment step (such as the type of treatment liquid, the time for immersing the molded article 1 in the treatment liquid, the number of post-treatments, and the order in which the post-treatments are performed). Adjusting the conditions of the post-treatment step to fall within the preferred ranges described above is extremely effective in satisfying at least one of the conditions A to E.

[0047] The method for producing a meat-like food product of the present invention may include a heating step in which the shaped product 2 is heat-treated for purposes such as sterilization after the post-processing step, and may also include a step in which the shaped product 2 is refrigerated or frozen after the post-processing step or the heating step.

[0048] The gas chromatography-mass spectrometry used in the present invention will be described below. In the present invention, a dynamic headspace-gas chromatography-mass (DHS-GC-MS) analysis method is used, which employs the dynamic headspace (DHS) method as a pretreatment method (a method for extracting odor components) for samples (meat-like food, molded product 1, molded product 2) to be subjected to gas chromatography-mass spectrometry.

[0049] <Conditions for the Dynamic Headspace Method> 2 g of a meat-like food sample and 10 μL of an internal standard solution were placed in a container, with a headspace formed inside the container. The contents of the container were heated at 80°C for 10 minutes (i.e., heated so that the temperature of the contents of the container was maintained at 80°C for 10 minutes). Then, while maintaining the temperature of the contents of the container at 80°C, 60 mL of nitrogen gas was introduced into the container, and odor components present in the headspace were adsorbed onto a collector connected to the outside of the container. After the introduction of 60 mL of nitrogen gas, 900 mL of nitrogen gas was introduced into the container to remove moisture from the collector. The internal standard solution contained 0.001% by mass of 3-heptanol as an internal standard substance and an aqueous ethanol solution with an ethanol content of 95% by mass.

[0050] The meat-like food used as a sample in gas chromatography-mass spectrometry is the original meat-like food, which has not been subjected to any processing such as heating after being produced as a finished meat-like food. Therefore, the "2 g of meat-like food" does not refer to the mass of the meat-like food converted into solid content, but rather to the mass of the finished meat-like food at room temperature and normal pressure. For example, if the meat-like food to be analyzed is one that is distributed as a product, the product itself is used as the sample. Also, for example, if the meat-like food to be analyzed is produced by the production method of the present invention described above, the sample is one that has undergone the post-processing step and has not been subsequently subjected to any processing such as heating.

[0051] As is well known, the DHS method is a method in which a purge gas such as nitrogen gas is introduced into a container such as a vial containing a sample so that a headspace is formed inside the container, and volatile components (odor components) in the sample are guided into the headspace. Typically, a collection tube containing a collector (e.g., a Tenax column) is attached to the outside of a container containing a sample so as to communicate with the inside of the container, and a purge gas is introduced into the container, so that the volatile components in the sample are continuously supplied to the inside of the collection tube together with the purge gas, and the volatile components are adsorbed by the collector (purge and trap method).

[0052] The above-mentioned peak areas A to F, A0 to E0, and A1 to E1 can be obtained by identifying the peaks of each component based on the identification ions of the five odor components and the internal standard in a chromatogram obtained by gas chromatography-mass spectrometry, and calculating the area of ​​the peak. The calculation of such peak areas can be performed according to a conventional method.

[0053] For example, aspects of the present invention are as follows: <1> A meat-like food containing vegetable protein, which satisfies at least one of the following conditions 1 to 5, where, in a chromatogram obtained by gas chromatography mass spectrometry of odor components extracted by a dynamic headspace method carried out under the following conditions, the peak area of ​​3-methylbutanal is A, the peak area of ​​hexanal is B, the peak area of ​​1-hexanol is C, the peak area of ​​2-pentylfuran is D, the peak area of ​​1-pentanol is E, and the peak area of ​​an internal standard is F: Condition 1: A / F = 1 to 7.5 Condition 2: B / F = 5 to 65 Condition 3: C / F = 0.01 to 1.9 Condition 4: D / F = 5 to 40 Condition 5: E / F = 3.5 or less <Conditions for the dynamic headspace method> 2 g of meat-like food as a sample and 10 μL of internal standard solution are sealed in a container so that a headspace is generated inside the container, and the contents of the container are preheated at 80 ° C for 10 minutes. After that, 60 mL of nitrogen gas is introduced into the container while maintaining the temperature of the contents of the container at 80 ° C., and the odor components present in the headspace are adsorbed onto a collector connected to the outside of the container. After the introduction of 60 mL of nitrogen gas has been completed, 900 mL of nitrogen gas is introduced into the container to remove moisture from the collector. The internal standard solution contains 0.001% by mass of 3-heptanol as an internal standard substance and an aqueous ethanol solution with an ethanol content of 95% by mass. <2> The meat-like food according to <1> above, wherein the water content of the meat-like food is 40% by mass or more and 90% by mass or less. <3> A method for producing a meat-like food according to <1> or <2> above, comprising: an extrusion step of extruding a raw material containing vegetable protein and water using an extruder, and heating and then cooling the raw material during the extrusion to obtain a shaped product 1; and a post-treatment step of immersing the shaped product 1 in one or more treatment liquids selected from an aqueous alcohol solution and water to obtain a shaped product 2. <4> A method for producing a meat-like food according to <3> above, wherein the alcohol content of the aqueous alcohol solution is 10% by mass or more and 90% by mass or less.<5> The method for producing a meat-like food according to <3> or <4>, wherein the post-treatment step comprises post-treatment A using an aqueous alcohol solution as the treatment liquid and post-treatment B using water as the treatment liquid, and post-treatment B is carried out last. <6> A method for producing a meat-like food according to <3> or <4>, wherein odor components are extracted from the shaped products 1 and 2 by a dynamic headspace method carried out under the following conditions, and in a chromatogram obtained by gas chromatography mass spectrometry of the odor components, the peak area of ​​3-methylbutanal in the shaped product 1 is A0, the peak area of ​​hexanal in the shaped product 1 is B0, the peak area of ​​1-hexanol in the shaped product 1 is C0, the peak area of ​​2-pentylfuran in the shaped product 1 is D0, and the peak area of ​​1-hexanal in the shaped product 1 is D1. The method for producing a meat-like food according to any one of <3> to <5> above, wherein at least one of the following conditions A to E is satisfied, where E0 is the peak area of ​​pentanol, A1 is the peak area of ​​3-methylbutanal in the shaped product 2, B1 is the peak area of ​​hexanal in the shaped product 2, C1 is the peak area of ​​1-hexanol in the shaped product 2, D1 is the peak area of ​​2-pentylfuran in the shaped product 2, and E1 is the peak area of ​​1-pentanol in the shaped product 2: Condition A: A1 / A0 = 0.01 or more and 0.70 or less Condition B: B1 / B0 = 0.01 or more and 0.70 or less Condition C: C1 / C0 = 0.01 or more and 0.70 or less Condition D: D1 / D0 = 0.01 or more and 0.70 or less Condition E: E1 / E0 = 0.70 or less <Conditions for the dynamic headspace method> 2 g of meat-like food as a sample and 10 μL of internal standard solution are sealed in a container so that a headspace is generated inside the container, and the contents of the container are preheated at 80 ° C. for 10 minutes. After that, 60 mL of nitrogen gas is introduced into the container while maintaining the temperature of the contents of the container at 80 ° C., and the odor components present in the headspace are adsorbed onto a collector connected to the outside of the container. After the introduction of 60 mL of nitrogen gas is completed, 900 mL of nitrogen gas is introduced into the container to remove moisture from the collector. The internal standard solution contains 0.001% by mass of 3-heptanol as an internal standard substance and an aqueous ethanol solution with an ethanol content of 95% by mass.

[0054] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0055] [Production of Molded Product 1] A twin-screw extruder was used as the extruder, and a raw material containing vegetable protein and water was extruded to produce Molded Product 1. The extruder used was of a typical type, and a cooling die was connected to the downstream end of the extruder in the extrusion direction, so that the raw material extruded from the extruder could be cooled by the cooling die. Details of the vegetable protein used in the production of Molded Product 1 and the extrusion molding conditions are as follows.

[0056] (Vegetable Protein) A mixture of soy protein, wheat protein, and pea protein was used as the vegetable protein. In the mixture, the soy protein content was 40% by mass, the wheat protein content was 30% by mass, and the pea protein content was 30% by mass. Details of each protein are as follows. - Soy protein: "Fujipro CA" manufactured by Fuji Oil Co., Ltd., protein content of 90% by mass or more in anhydrous equivalent - Wheat protein: "WEIPRO" manufactured by Jacker Mühlen-und Nahrmittelwerke GmbH, protein content of 72% by mass or more in anhydrous equivalent - Pea protein: "NUTRALYS S85F" manufactured by Rocket Japan Co., Ltd., protein content of 85% by mass or more in anhydrous equivalent

[0057] (Extrusion molding conditions) Heating temperature: The temperature at the downstream end of the extruder cylinder in the extrusion direction is 150°C, and the temperature of the raw material at the downstream end of the extruder in the extrusion direction is adjusted to 140 to 180°C Extrusion pressure (extrusion pressure at the downstream end of the extruder in the extrusion direction): 1.0 to 5.0 MPa Cooling temperature: Adjusted so that the temperature of the extrudate (meat-like food) immediately after being extruded from the cooling die is 40 to 80°C

[0058] Examples 1 to 27 Immediately after production, the shaped product 1 produced by the above method was subjected to a post-treatment in which the shaped product 1 was immersed in a treatment liquid to obtain the target meat-like food product (shaped product 2). Specifically, 25 g of shaped product 1 at a product temperature of 70°C was prepared, and the entire shaped product 1 was immersed in a treatment liquid for a predetermined period of time. Details of the post-treatment are shown in Tables 1 and 2 below. When post-treatments are performed multiple times, they are referred to in the order in which they are performed, as post-treatment 1, post-treatment 2, etc. In the tables below, when post-treatment is performed once, the details are listed in the "post-treatment 1" column. Details of the treatment liquid used in the post-treatments are as follows:

[0059] Treatment liquid w1: Water only Treatment liquid w2: Contains 0.5% by mass of masking agent A, balance water Treatment liquid w3: Contains 1% by mass of masking agent B, balance water Treatment liquid w4: Contains 1% by mass of masking agent C, balance water Treatment liquid w5: Contains 0.5% by mass of masking agent D, balance water Treatment liquid w6: Contains 1% by mass of masking agent E, balance water Treatment liquid w7: Contains 0.1% by mass of masking agent F, balance water Treatment liquid w8: Contains 0.1% by mass of masking agent G, balance water Treatment liquid w9: Contains 0.1% by mass of masking agent F, balance water Treatment liquid a1: Aqueous ethanol solution (ethanol content 20% by mass) Treatment liquid a2: Aqueous ethanol solution (ethanol content 40% by mass) Treatment liquid a3: Aqueous ethanol solution (ethanol content 60% by mass) Treatment liquid a4: Contains 1% by mass of masking agent B, and the remainder is an aqueous ethanol solution (ethanol content: 20% by mass)

[0060] Masking agent A: "Flavor Balancer GS" manufactured by Fuso Chemical Co., Ltd. (main ingredients: gluconic acid and arginine) Masking agent B: "Celdex TB-50" manufactured by Nihon Shokuhin Kako Co., Ltd. (main ingredients: α-cyclodextrin, β-cyclodextrin and γ-cyclodextrin) Masking agent C: "RM Keeper SF" manufactured by Mitsubishi Chemical Corporation (main ingredient: rosemary) Masking agent D: "Sunfood Aqueous" manufactured by Mitsubishi Chemical Corporation (main ingredient: tea extract) Masking agent E: "MASK-A" manufactured by Taisho Technos Co., Ltd. (main ingredient: polyphenol) Masking agent F: "Flavor Controller Soybean SV-7102" manufactured by San-ei Gen F.F.I. Co., Ltd. (main ingredient: sucrose fatty acid ester) Masking agent G: "Flavor Controller No. 21-6572" manufactured by San-ei Gen F.F.I. Co., Ltd. (main ingredient: propylene glycol)

[0061] [Evaluation Test] A panel of 10 experts ate the meat-like food (molded product 2) of each example and evaluated the flavor according to the following evaluation criteria. A control example was prepared using the same meat-like food as each example, except that it was not post-treated. The flavor of the control example was also evaluated in the same manner as each example. The results (arithmetic mean values ​​of the evaluation scores of the 10 experts) are shown in Tables 1 and 2 below.

[0062] <Flavor evaluation criteria> 5 points: No or almost no vegetable protein smell is detected, extremely good. 4 points: Very little vegetable protein smell is detected, good. 3 points: A slight vegetable protein smell is detected, but at an acceptable level. 2 points: A vegetable protein smell is detected, poor. 1 point: A significant vegetable protein smell is detected, extremely poor.

[0063]

[0064]

[0065] [Gas chromatography-mass spectrometry] Gas chromatography-mass spectrometry was performed on the meat-like foods (formed product 2) of Examples 1, 10, and 18 and their intermediate products (formed product 1) to obtain chromatograms, and the peak area ratios (A / F, A1 / A0, etc.) specified under the conditions 1 to 5 and A to E were calculated. Gas chromatography-mass spectrometry was also performed on the meat-like food of the Reference Example to calculate the peak area ratios specified under the conditions 1 to 5. The results are shown in Table 3 below. The DHS method was used as a pretreatment method for samples subjected to the gas chromatography-mass spectrometry. That is, analysis was performed by DHS-GC-MS analysis. The conditions for the DHS method and gas chromatography-mass spectrometry were as follows:

[0066] (DHS Method Conditions) 3-heptanol (internal standard substance) was added to an aqueous ethanol solution (ethanol content 95% by mass, remainder water) and mixed to prepare an internal standard solution with a 3-heptanol content of 0.001% by mass. 2 g of sample (molded article 1 or 2) and 10 μL of the internal standard solution were placed in a 20 mL glass vial, and the vial was sealed with a septum-equipped cap in a state where a headspace existed inside the vial. Odor components were extracted by the purge and trap method using a collection tube containing a collector and a volatile component extraction device. Detailed conditions are as follows: Collector: Tenax TA (Gerstel) Volatile component extraction device: MPS / TDU / DHS system (Gerstel) Preheating: 80°C, 10 minutes Volatile component extraction: While maintaining the temperature of the contents of the vial at 80°C, 60 mL of nitrogen gas was used as a purge gas, and the purge gas was passed through the collector at a flow rate of 10 mL / min. Drying: 900 mL, 100 mL / min, 40°C

[0067] (Gas chromatography mass spectrometry conditions) Measuring instrument: GC / MS 5977B system (manufactured by Agilent Technologies) Column: DB-WAX (manufactured by Agilent Technologies), length 30 m, diameter 0.25 mm, film thickness 0.25 μm Carrier: helium gas, gas flow rate 1 mL / min Temperature conditions: hold at 40°C for 3 minutes → increase in temperature at 5°C / min → hold at 240°C for 7 minutes Ionization method: EI (ionization voltage 70 eV) Scan mass: m / z = 28.7 to 350.0

[0068]

[0069] According to the present invention, a meat-like food product having a reduced vegetable protein odor and a good flavor is provided.

Claims

1. A meat-like food containing vegetable protein, which satisfies at least one of the following conditions 1 to 5, when the peak area of ​​3-methylbutanal is A, the peak area of ​​hexanal is B, the peak area of ​​1-hexanol is C, the peak area of ​​2-pentylfuran is D, the peak area of ​​1-pentanol is E, and the peak area of ​​an internal standard substance is F in a chromatogram obtained by gas chromatography mass spectrometry of odor components extracted by a dynamic headspace method performed under the following conditions: Condition 1: A / F = 1 to 7.5 Condition 2: B / F = 5 to 65 Condition 3: C / F = 0.01 to 1.9 Condition 4: D / F = 5 to 40 Condition 5: E / F = 3.5 or less <Conditions for the dynamic headspace method> 2 g of meat-like food as a sample and 10 μL of internal standard solution are sealed in a container so that a headspace is generated inside the container, and the contents of the container are preheated at 80 ° C for 10 minutes. After that, 60 mL of nitrogen gas is introduced into the container while maintaining the temperature of the contents of the container at 80 ° C., and the odor components present in the headspace are adsorbed onto a collector connected to the outside of the container. After the introduction of 60 mL of nitrogen gas has been completed, 900 mL of nitrogen gas is introduced into the container to remove moisture from the collector. The internal standard solution contains 0.001% by mass of 3-heptanol as an internal standard substance and an aqueous ethanol solution with an ethanol content of 95% by mass.

2. The meat-like food according to claim 1, wherein the moisture content of the meat-like food is 40% by mass or more and 90% by mass or less.

3. A method for producing a meat-like food according to claim 1 or 2, comprising: an extrusion step in which an extruder is used to extrude a raw material containing vegetable protein and water, and the raw material is heated during the extrusion and then cooled to obtain a formed product 1; and a post-treatment step in which the formed product 1 is immersed in one or more treatment liquids selected from an aqueous alcohol solution and water to obtain a formed product 2.

4. A method for producing a meat-like food product as described in claim 3, wherein the alcohol content in the alcohol aqueous solution is 10% by mass or more and 90% by mass or less.

5. A method for producing a meat-like food product as described in claim 3, wherein the post-treatment step includes post-treatment A using an aqueous alcohol solution as the treatment liquid and post-treatment B using water as the treatment liquid, and post-treatment B is carried out last.

6. A method for producing a meat-like food according to claim 3, wherein odorous components are extracted from said shaped products 1 and 2 by a dynamic headspace method carried out under the following conditions, and in a chromatogram obtained by gas chromatography-mass spectrometry of said odorous components, when the peak area of ​​3-methylbutanal in said shaped product 1 is A0, the peak area of ​​hexanal in said shaped product 1 is B0, the peak area of ​​1-hexanol in said shaped product 1 is C0, the peak area of ​​2-pentylfuran in said shaped product 1 is D0, and the peak area of ​​1-pentanol in said shaped product 1 is E0, and when the peak area of ​​3-methylbutanal in said shaped product 2 is A1, the peak area of ​​hexanal in said shaped product 2 is B1, the peak area of ​​1-hexanol in said shaped product 2 is C1, the peak area of ​​2-pentylfuran in said shaped product 2 is D1, and the peak area of ​​1-pentanol in said shaped product 2 is E1, at least one of the following conditions A to E is satisfied: Condition A: A1 / A0 = 0.01 or more and 0.70 or less Condition B: B1 / B0 = 0.01 or more and 0.70 or less Condition C: C1 / C0 = 0.01 or more and 0.70 or less Condition D: D1 / D0 = 0.01 or more and 0.70 or less Condition E: E1 / E0 = 0.70 or less <Conditions for the dynamic headspace method> 2 g of meat-like food as a sample and 10 μL of internal standard solution are sealed in a container so that a headspace is generated inside the container, and the contents of the container are preheated at 80 ° C. for 10 minutes. After that, 60 mL of nitrogen gas is introduced into the container while maintaining the temperature of the contents of the container at 80 ° C., and the odor components present in the headspace are adsorbed onto a collector connected to the outside of the container. After the introduction of 60 mL of nitrogen gas is completed, 900 mL of nitrogen gas is introduced into the container to remove moisture from the collector. The internal standard solution contains 0.001% by mass of 3-heptanol as an internal standard substance and an aqueous ethanol solution with an ethanol content of 95% by mass.

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