Emulsified gel, method for producing emulsified gel, processed meat-like food product, and method for producing processed meat-like food product

Abstract

Provided are: an emulsified gel which facilitates the progress of gelation during production; a method for producing the emulsified gel; a processed meat-like food product comprising the emulsified gel; and a method for producing a processed meat-like food product comprising the emulsified gel. An emulsified gel containing a heat-modified vegetable protein, water, and an oil / fat, the content of the heat-modified vegetable protein being 0.1-6 mass% with respect to the content of the oil / fat. A method for producing an emulsified gel, the method comprising: a step for obtaining an ungelled emulsion containing a modified vegetable protein, water, and an oil / fat; and a step for obtaining an emulsified gel and / or an emulsified gel precursor by heating the non-gelled emulsion at a heating temperature of 60-100 DEG C. A processed meat-like food product comprising a tissue-like vegetable protein and the emulsifying gel. Also disclosed is a method for producing a processed meat-like food product, which comprises a step in which a tissue-like vegetable protein and the emulsified gel are mixed to obtain a mixture.

Description

Technical Field

[0001] The present invention relates to an emulsified gel, a method for producing the emulsified gel, a processed meat-like food, and a method for producing the processed meat-like food. Background Art

[0002] In recent years, from the perspective of improving health awareness and reducing environmental load, the demand for processed meat-like foods (hereinafter also referred to as "processed meat-like foods") that use vegetable proteins to replace at least a portion of livestock meat in processed meat foods has been increasing. The texture of processed meat-like foods tends to be too uniform and lack juiciness compared to processed meat foods that use livestock meat as a main ingredient.

[0003] In order to improve the juiciness of processed meat-like foods, it is known that a technique is used to localize water and oil by adding an emulsified gel (emulsion gel) to processed meat-like foods. For example, Patent Document 1 discloses a method for producing frozen meat-like processed foods, which includes a step of adding emulsion curd containing soybean protein, water and fat and homogenized at a maximum temperature of 30 to 55° C. to a meat-like processed food dough. Prior art literature Patent Literature

[0004] Patent Document 1: Japanese Patent Application Publication No. 2018-029565 Summary of the invention Technical problem to be solved by the invention

[0005] Depending on the properties of the desired emulsified gel, it is sometimes desirable to reduce the content of vegetable protein relative to the content of fat when producing the emulsified gel. However, when the amount of vegetable protein used is small relative to the fat, gelation may not proceed sufficiently.

[0006] The present disclosure provides an emulsified gel that facilitates gelation during production, a method for producing the emulsified gel, a processed meat-like food containing the emulsified gel, and a method for producing a processed meat-like food containing the emulsified gel. Technical solutions for solving technical problems

[0007] The gist of the present disclosure is constructed as follows. [1] An emulsified gel comprising a heat-modified vegetable protein, water and fat, wherein the content of the heat-modified vegetable protein is 0.1 to 6% by mass relative to the content of the fat. [2] The emulsified gel according to [1], wherein the content of the heat-modified vegetable protein is 1 to 3% by mass relative to the content of the oil and fat. [3] The emulsified gel according to [1] or [2], wherein the water content is 10 to 80% by mass. [4] The emulsified gel according to any one of [1] to [3], wherein the content of the oil is 20 to 85% by mass. [5] The emulsified gel according to any one of [1] to [4], wherein the heat-modified vegetable protein comprises a heat-modified soybean protein. [6] The emulsified gel according to any one of [1] to [5], wherein the oil comprises at least one selected from the group consisting of coconut oil, palm oil, canola oil, soybean oil, rice bran oil, corn oil, sesame oil and olive oil. [7] The emulsified gel according to any one of [1] to [6], further comprising a polysaccharide. [8] The emulsified gel according to [7], wherein the content of the polysaccharide is 0.01 to 1 part by mass based on 100 parts by mass of the total content of the heat-modified vegetable protein, the water, and the oil. [9] The emulsified gel according to any one of [1] to [8], which is a frozen product.

[10] A method for producing an emulsified gel, comprising: Step (A), obtaining an ungelled emulsion comprising a low-modified vegetable protein, water and fat; and In step (B), the ungelled emulsion is heated at a temperature of 60 to 100° C. to obtain an emulsified gel and / or an emulsified gel precursor.

[11] The method for producing an emulsified gel according to

[10] , wherein the heating time in step (B) is 1 minute or longer after the heating temperature is reached.

[12] The method for producing an emulsified gel according to

[10] or

[11] , further comprising a step (C) of freezing the emulsified gel and / or the emulsified gel precursor.

[13] The method for producing an emulsified gel according to any one of

[10] to

[12] , wherein the content of the low-modified vegetable protein in the ungelled emulsion obtained in step (A) is 0.1 to 6% by mass relative to the content of the oil.

[14] The method for producing an emulsified gel according to any one of

[10] to

[13] , wherein the content of water in the ungelled emulsion obtained in step (A) is 10 to 80% by mass.

[15] The method for producing an emulsified gel according to any one of

[10] to

[14] , wherein the content of the oil in the ungelled emulsion obtained in step (A) is 20 to 85% by mass.

[16] The method for producing an emulsified gel according to any one of

[10] to

[15] , wherein the low-modified vegetable protein contains soybean protein.

[17] The method for producing an emulsified gel according to any one of

[10] to

[16] , wherein the oil comprises at least one selected from coconut oil, palm oil, canola oil, soybean oil, rice bran oil, corn oil, sesame oil and olive oil.

[18] The method for producing an emulsified gel according to any one of

[10] to

[17] , wherein the ungelled emulsion obtained in step (A) further contains a polysaccharide.

[19] The method for producing an emulsified gel according to

[18] , wherein the content of the polysaccharide in the ungelled emulsion obtained in step (A) is 0.01 to 1 part by mass relative to 100 parts by mass of the total content of the low-modified vegetable protein, the water and the oil.

[20] A processed meat-like food comprising a textured vegetable protein and an emulsified gel, wherein the emulsified gel comprises a heat-modified vegetable protein, water and fat, wherein the content of the heat-modified vegetable protein is 0.1 to 6% by mass relative to the content of the fat.

[21] The processed meat-like food according to

[20] , wherein the textured vegetable protein comprises a textured vegetable protein derived from at least one selected from soybean, pea and wheat gluten.

[22] The processed meat-like food according to

[20] or

[21] , wherein the content of the water in the emulsified gel is 10 to 80% by mass.

[23] The processed meat-like food according to any one of

[20] to

[22] , wherein the content of the fat in the emulsified gel is 20 to 85% by mass.

[24] The processed meat-like food according to any one of

[20] to

[23] , wherein the heat-modified vegetable protein comprises a heat-modified soybean protein.

[25] The processed meat-like food according to any one of

[20] to

[24] , wherein the oil comprises at least one selected from coconut oil, palm oil, canola oil, soybean oil, rice bran oil, corn oil, sesame oil and olive oil.

[26] The processed meat-like food according to any one of

[20] to

[25] , wherein the emulsified gel further contains a polysaccharide.

[27] The processed meat-like food according to

[26] , wherein the content of the polysaccharide in the emulsified gel is 0.01 to 1 part by mass relative to 100 parts by mass of the total content of the heat-modified vegetable protein, the water and the oil.

[28] The processed meat-like food according to any one of

[20] to

[27] , wherein the content of the emulsified gel is 1 to 50% by mass.

[29] The processed meat-like food according to any one of

[20] to

[28] , wherein the breaking and dehydration rate is 3 to 10% by mass.

[30] A method for producing a processed meat-like food, comprising the following steps: In step (D), a mixture is obtained by mixing the texturized vegetable protein with an emulsified gel, wherein the emulsified gel contains heat-modified vegetable protein, water and fat, and the content of the heat-modified vegetable protein is 0.1 to 6% by mass relative to the content of the fat.

[31] The method for producing a processed meat-like food according to

[30] , wherein in step (D), the emulsified gel is added and mixed in the form of a frozen product.

[32] The method for producing a processed meat-like food according to

[30] or

[31] , wherein the content of the heat-modified vegetable protein in the emulsified gel is 1 to 3% by mass relative to the content of the oil.

[33] The method for producing a processed meat-like food according to any one of

[30] to

[32] , wherein the content of the water in the emulsified gel is 10 to 80% by mass.

[34] The method for producing a processed meat-like food according to any one of

[30] to

[33] , wherein the content of the oil in the emulsified gel is 20 to 85% by mass.

[35] The method for producing a processed meat-like food according to any one of

[30] to

[34] , wherein the heat-modified vegetable protein comprises a heat-modified soybean protein.

[36] The method for producing a processed meat-like food according to any one of

[30] to

[35] , wherein the oil comprises at least one selected from coconut oil, palm oil, canola oil, soybean oil, rice bran oil, corn oil, sesame oil and olive oil.

[37] The method for producing a processed meat-like food according to any one of

[30] to

[36] , wherein the emulsified gel further contains a polysaccharide.

[38] The method for producing a processed meat-like food according to

[37] , wherein the content of the polysaccharide in the emulsified gel is 0.01 to 1 part by mass relative to 100 parts by mass of the total content of the heat-modified vegetable protein, the water and the oil.

[39] The method for producing a processed meat-like food according to any one of

[30] to

[38] , wherein in step (D), the content of the emulsified gel in the mixture is set to 1 to 50% by mass.

[40] The method for producing a processed meat-like food according to any one of

[30] to

[39] , further comprising a step (E) of freezing the mixture. DETAILED DESCRIPTION

[0008] [Emulsified gel] The emulsified gel of the present disclosure is also referred to as "emulsion gel", and contains heat-modified vegetable protein, water and fat, and the content of the heat-modified vegetable protein is 0.1 to 6% by mass relative to the content of the fat. In the present disclosure, "heat-modified vegetable protein" refers to a vegetable protein that has been partially or completely modified by intentional heating. By making the emulsified gel contain heat-modified vegetable protein, gelation during production is easy even when the content of vegetable protein is small relative to the content of fat.

[0009] As heat-modified vegetable protein, for example, heat-modified products of proteins derived from cereals or beans can be used. As cereals, for example, fruits (seeds) of plants of the Gramineae can be used. As beans, for example, fruits (seeds) of plants of the Leguminosae can be used. As plants of the Gramineae, for example, wheat, barley, oats, rye, coix, rice, and corn can be cited. As plants of the Leguminosae, for example, soybeans, broad beans, peas, kidney beans, chickpeas, winged beans, lentils, peanuts (Nanjing beans), adzuki beans, mung beans (Vigna radiata) (mung beans), etc. can be cited. In particular, as heat-modified vegetable protein, for example, heat-modified products of at least one protein selected from soybean protein, pea protein, and wheat protein can be used. These vegetable proteins show safety and are easy to use. Typically, by making the heat-modified vegetable protein a heat-modified product of soybean protein or a heat-modified product containing soybean protein, it is easy to facilitate emulsification and gelation.

[0010] In addition, as the raw material of the above-mentioned protein, isolated protein or powdered protein can be used. As isolated protein, for example, isolated protein treated with acid or alcohol can be used. In addition, as powdered protein, for example, dry powdered protein can be used. In particular, as soybean protein, for example, commercially available isolated soybean protein can be used. In the present disclosure, "isolated soybean protein" refers to a substance obtained by extracting water-soluble protein from a raw material derived from soybeans, precipitating it with acid, recovering the precipitate, and then neutralizing and powdering it.

[0011] The content of the heat-modified vegetable protein in the emulsified gel may be, for example, 0.1% by mass or more, 0.3% by mass or more, 0.5% by mass or more, 0.7% by mass or more, or 0.8% by mass or more. Typically, the greater the content of the heat-modified vegetable protein in the emulsified gel, the easier it is for emulsification and gelation to proceed.

[0012] The content of the heat-modified vegetable protein in the emulsified gel may be, for example, 5% by mass or less, 4% by mass or less, 3% by mass or less, 2% by mass or less, or 1.5% by mass or less. Typically, the less the content of the heat-modified vegetable protein in the emulsified gel, the more juicy the taste will be when eaten.

[0013] The upper limit and lower limit of the content of the heat-modified vegetable protein in the emulsified gel can be arbitrarily combined within the scope of the present disclosure. That is, the content of the heat-modified vegetable protein in the emulsified gel can be, for example, 0.1 to 5% by mass, 0.3 to 4% by mass, 0.5 to 3% by mass, 0.7 to 2% by mass, or 0.8 to 1.5% by mass. By making the content of the heat-modified vegetable protein in the emulsified gel within an appropriate range, it is easy to improve the balance between the ease of emulsification and gelation and the juicy feeling when eating.

[0014] The water content in the emulsified gel may be, for example, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, or 30% by mass or more. The more water the emulsified gel contains, the easier it is to impart a smooth and soft mouthfeel to processed meat-like foods. The water content in the emulsified gel may be, for example, 80% by mass or less, 60% by mass or less, 50% by mass or less, 45% by mass or less, or 40% by mass or less. The less water the emulsified gel contains, the easier it is to impart a soft and mellow mouthfeel to processed meat-like foods. It should be noted that in the present disclosure, it should be noted that the "water content" also includes the ice content.

[0015] The upper limit and lower limit of the water content in the emulsified gel may be arbitrarily combined within the scope of the present disclosure. That is, the water content in the emulsified gel may be, for example, 10 to 80% by mass, 15 to 60% by mass, 20 to 50% by mass, 25 to 45% by mass, or 30 to 40% by mass.

[0016] As fats and oils, all fats and oils commonly used for food additives can be used. As fats and oils, for example, fats and oils with a saturation of 50 or more, fats and oils with a melting point of 20°C or more, fats and oils with a fatty acid having a carbon number of 18 or more and a glyceride of 80% or more in the fat and oil can be used. For example, the fat and oil can contain at least one selected from coconut oil, palm oil, canola oil, soybean oil, rice bran oil, corn oil, sesame oil and olive oil. The fat and oil can be animal fat. Typically, by using fats and oils that are solid at room temperature, such as coconut oil and palm oil, it is easy to improve the operability.

[0017] The content of fat in the emulsified gel may be, for example, 20% by mass or more, 30% by mass or more, 45% by mass or more, 50% by mass or more, or 55% by mass or more. The more fat in the emulsified gel, the easier it is to give the processed meat-like food a rich and juicy feeling when chewing. The content of fat in the emulsified gel, for example, may be 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, or 65% by mass or less. The less fat in the emulsified gel, the easier it is to give the processed meat-like food a refreshing and light taste.

[0018] The upper limit and lower limit of the content of fat in the emulsified gel may be arbitrarily combined within the scope of the present disclosure. That is, the content of fat in the emulsified gel may be, for example, 20 to 85% by mass, 30 to 80% by mass, 45 to 75% by mass, 50 to 70% by mass, or 55 to 65% by mass.

[0019] The content of the heat-modified vegetable protein in the emulsified gel can be 0.2% by mass or more, 0.5% by mass or more, 1% by mass or more, or 1.3% by mass or more relative to the content of the fat. Typically, the greater the content of the heat-modified vegetable protein in the emulsified gel relative to the content of the fat, the easier it is for emulsification and gelation to proceed.

[0020] The content of the heat-modified vegetable protein in the emulsified gel relative to the content of the fat may be 5% by mass or less, 4% by mass or less, 3% by mass or less, or 2% by mass or less. Typically, the less the content of the heat-modified vegetable protein in the emulsified gel relative to the content of the fat, the more juicy the processed meat-like food is when eaten.

[0021] The upper limit and lower limit of the content of the heat-modified vegetable protein in the emulsified gel relative to the content of the fat can be arbitrarily combined within the scope of the present disclosure. That is, the content of the heat-modified vegetable protein in the emulsified gel relative to the content of the fat can be, for example, 0.2 to 5% by mass, 0.5 to 4% by mass, 1 to 3% by mass, or 1.3 to 2% by mass. By making the content of the heat-modified vegetable protein in the emulsified gel within an appropriate range relative to the content of the fat, it is easy to improve the balance between the ease of emulsification and gelation and the juiciness of the processed meat-like food when eaten.

[0022] In addition to the above, the emulsified gel may also contain polysaccharides such as thickening polysaccharides or binders. The polysaccharides may be derived from bacteria or plants. The polysaccharides derived from plants may be polysaccharides derived from algae or polysaccharides derived from terrestrial plants. As polysaccharides, for example, polysaccharides having gelling ability as monomers may be used. In addition, as polysaccharides, for example, polysaccharides capable of forming heat-resistant gels may be used. For example, the polysaccharides may include at least one selected from curdlan, deacylated gellan gum, natural gellan gum, glucomannan, methylcellulose, hydroxypropyl methylcellulose, pectin, carrageenan, xanthan gum, agar, guar gum, gum arabic and sodium alginate.

[0023] Typically, the emulsified gel contains at least one selected from the group consisting of curdlan, deacylated gellan gum, natural gellan gum, and glucomannan as a polysaccharide, thereby further facilitating gelation. In addition, typically, the emulsified gel contains curdlan and / or natural gellan gum as a polysaccharide, thereby preventing the emulsified gel from breaking and being mixed in when preparing a processed meat-like food. In addition, it is easy to improve the balance between the effect of suppressing the loss of fat during baking and the effect of imparting juiciness to the processed meat-like food when eaten.

[0024] The content of polysaccharides in the emulsified gel, relative to 100 parts by mass of the total content of thermally modified vegetable protein, water and fat, can be, for example, 0.01 parts by mass or more, 0.03 parts by mass or more, 0.08 parts by mass or more, 0.1 parts by mass or more, or 0.3 parts by mass or more. The higher the content of polysaccharides in the emulsified gel, the easier it is for the viscosity of the emulsified gel to become stronger. The content of polysaccharides in the emulsified gel, relative to 100 parts by mass of the total content of thermally modified vegetable protein, water and fat, can be, for example, 1 part by mass or less, 0.9 parts by mass or less, 0.8 parts by mass or less, 0.7 parts by mass or less, or 0.6 parts by mass or less. The less the content of polysaccharides in the emulsified gel, the easier it is to impart flavor to processed meat foods.

[0025] The upper limit and lower limit of the content of polysaccharides in the emulsified gel can be arbitrarily combined within the scope of the present disclosure. That is, the content of polysaccharides in the emulsified gel can be, for example, 0.01 to 1 part by mass, 0.03 to 0.9 parts by mass, 0.08 to 0.8 parts by mass, 0.1 to 0.7 parts by mass, or 0.3 to 0.6 parts by mass, relative to 100 parts by mass of the total content of thermally modified vegetable protein, water and fat. By making the content of polysaccharides in the emulsified gel within an appropriate range, it is possible to suppress the emulsified gel from breaking and being mixed in when preparing processed meat-like foods. In addition, it is easy to improve the balance between the effect of suppressing the loss of fat during baking and the effect of imparting juiciness to the processed meat-like foods when eaten.

[0026] The emulsified gel may further contain other ingredients within a range that does not hinder the effects of the present disclosure. The emulsified gel may contain, for example, at least one selected from animal protein, unmodified vegetable protein, sweetener, spice, salt, flavoring material, enzyme, pigment and seasoning as the other ingredients.

[0027] The emulsified gel may be a frozen product. In the present disclosure, "frozen product" includes a frozen product that is at least partially frozen by low-temperature treatment. In the case where the emulsified gel is a frozen product, the temperature of the emulsified gel may be below 0°C, below -5°C, below -10°C, or below -20°C. The temperature of the emulsified gel may be above -35°C, above -30°C, or above -25°C. The upper limit and lower limit of the temperature of the emulsified gel may be arbitrarily combined within the scope of the present disclosure.

[0028] The emulsified gel may be a granular substance. When the emulsified gel is a granular substance, the particle size of the emulsified gel may be, for example, 0.1 mm or more, 1 mm or more, 5 mm or more, 8 mm or more, or 9 mm or more. The larger the particle size of the emulsified gel, the easier it is to give a juicy feeling to the processed meat-like food. The particle size of the emulsified gel may be, for example, 30 mm or less, 25 mm or less, 20 mm or less, 15 mm or less, or 10 mm or less. The smaller the particle size of the emulsified gel, the easier it is to evenly disperse in the processed meat-like food.

[0029] In the case where the emulsified gel is a granular substance, the upper limit and lower limit of the particle size of the emulsified gel can be arbitrarily combined within the scope of the present disclosure. That is, the particle size of the emulsified gel can be, for example, 0.1 to 30 mm, 1 to 25 mm, 5 to 20 mm, 8 to 15 mm, or 9 to 10 mm. By making the particle size of the emulsified gel within an appropriate range, it is possible to prevent the emulsified gel from breaking and being mixed in when preparing processed meat-like foods. In addition, it is easy to improve the balance between the effect of suppressing the loss of fat during baking and the effect of imparting juiciness to the processed meat-like foods when eaten.

[0030] It should be noted that in the present disclosure, the "particle size" of the emulsified gel refers to the short diameter of the emulsified gel, and the "short diameter" means the shortest diameter in three dimensions. Typically, when the emulsified gel is roughly cylindrical, the diameter of the cross section perpendicular to its axial direction is often the short diameter, but it is not limited to this case. For example, when a chopper is used to make the emulsified gel into granules, the particle size of the emulsified gel can be adjusted by selecting the aperture of the sieve plate.

[0031] The emulsified gel of the present disclosure can be produced, for example, by the method for producing an emulsified gel described below.

[0032] [Method for producing emulsified gel] The method for producing an emulsified gel disclosed herein comprises: step (A) of obtaining an ungelled emulsion containing a low-modified vegetable protein, water and oil; and step (B) of heating the ungelled emulsion at a heating temperature of 60 to 100° C. to obtain an emulsified gel and / or an emulsified gel precursor.

[0033] (Process (A)) In step (A), low-modified vegetable protein, water (including aqueous solution) and oil are mixed and homogenized to obtain an ungelled emulsion. It should be noted that in the present disclosure, "ungelled emulsion" refers to an emulsion (emulsion) that has not been or has hardly been gelled. In addition, in the present disclosure, "low-modified vegetable protein" refers to vegetable protein that has not been intentionally modified by heating, etc., except for the inevitable modification caused by the manufacturing processes such as extraction, purification, and storage, and also includes unmodified vegetable protein. The degree of modification can be evaluated by thermal measurement, etc. In addition, the degree of modification can also be suppressed by controlling the processes such as extraction and purification. In step (A), the low-modified vegetable protein acts as an emulsifier.

[0034] A typical method for preparing an ungelled emulsion is as follows: First, a low-modified vegetable protein and water are stirred and mixed in a blender, a food processor, a silent cutter, etc. to obtain a mixture. It should be noted that the water used here can be pure water or an aqueous solution in which a solute is dissolved to a degree that will not significantly affect the subsequent gelation. As an aqueous solution, for example, an aqueous solution in which the ion concentration of each ion is less than 1% by mass can be used. Here, as ions, sodium ions, potassium ions, calcium ions, chloride ions, etc. can be cited, but are not limited to these. Next, fats and oils are added and further stirred and mixed to obtain an ungelled emulsion. It should be noted that when using fats and oils that are solid at room temperature, melted fats and oils can also be added. However, the method for preparing an ungelled emulsion is not limited to this.

[0035] In step (A), as a low-modified vegetable protein, for example, a protein derived from grains or beans can be used. As a grain, for example, the fruit (seed) of a plant of the Gramineae can be used. As a bean, for example, the fruit (seed) of a plant of the Leguminosae can be used. As a plant of the Gramineae, for example, wheat, barley, oats, rye, coix, rice, and corn can be cited. As a plant of the Leguminosae, for example, soybeans, broad beans, peas, kidney beans, chickpeas, winged beans, lentils, peanuts (Nanjing beans), adzuki beans, mung beans (Vigna radiata) (mung beans), etc. can be cited. In particular, in step (A), as a low-modified vegetable protein, for example, at least one protein selected from soybean protein, pea protein, and wheat protein can be used. These low-modified vegetable proteins show safety and are easy to use. Typically, by making the low-modified vegetable protein be soybean protein or containing soybean protein, it is easy to be more conducive to the gelation after step (B). In addition, the above-mentioned protein as a raw material can use isolated protein or powdered protein. As the isolated protein, for example, an isolated protein treated with acid or alcohol can be used. The isolated protein has fewer impurities, is more uniform, and is easy to gel. In addition, as the powdered protein, for example, a dry powdered protein can be used. The dry powdered protein easily and quickly absorbs surrounding water and fat, is more uniform, and is easy to gel. In particular, as the soybean protein, for example, a commercially available isolated soybean protein can be used.

[0036] The amount of the low-modified vegetable protein used in step (A), that is, the content of the low-modified vegetable protein in the ungelled emulsion obtained in step (A), can be, for example, 0.1% by mass or more, 0.3% by mass or more, 0.5% by mass or more, 0.7% by mass or more, or 0.8% by mass or more. Typically, the greater the content of the low-modified vegetable protein in the ungelled emulsion obtained in step (A), the easier it is for emulsification and gelation to proceed in step (B) and thereafter.

[0037] The content of the low-modified vegetable protein in the ungelled emulsion obtained in step (A) may be, for example, 5% by mass or less, 4% by mass or less, 3% by mass or less, 2% by mass or less, or 1.5% by mass or less. Typically, the lower the content of the low-modified vegetable protein in the ungelled emulsion obtained in step (A), the more juicy the processed meat-like food is when eaten.

[0038] The upper limit and lower limit of the content of the low-modified vegetable protein in the ungelled emulsion obtained in step (A) can be arbitrarily combined within the scope of the present disclosure. That is, the content of the low-modified vegetable protein in the ungelled emulsion obtained in step (A) can be, for example, 0.1 to 5% by mass, 0.3 to 4% by mass, 0.5 to 3% by mass, 0.7 to 2% by mass, or 0.8 to 1.5% by mass. By making the content of the low-modified vegetable protein in the ungelled emulsion obtained in step (A) within an appropriate range, it is easy to improve the balance between the ease of emulsification and gelation after step (B) and the juiciness of the processed meat-like food when eaten.

[0039] The amount of water used in the step (A), that is, the water content in the ungelled emulsion obtained in the step (A) can be the same as that described above as the water content in the emulsified gel.

[0040] The type of fat used in step (A) can be directly applied to the content described above as the fat contained in the emulsified gel. The amount of fat used in step (A), that is, the content of fat in the ungelled emulsion obtained in step (A), can be directly applied to the content described above as the content of fat in the emulsified gel.

[0041] The amount of the low-modified vegetable protein used in step (A) relative to the amount of the fat used in step (A), that is, the content of the low-modified vegetable protein in the ungelled emulsion obtained in step (A) relative to the content of the fat, can be 0.2% by mass or more, 0.5% by mass or more, 1% by mass or more, or 1.3% by mass or more. Typically, the greater the content of the low-modified vegetable protein in the ungelled emulsion obtained in step (A) relative to the content of the fat, the easier it is for emulsification and gelation after step (B) to proceed.

[0042] The content of the low-modified vegetable protein in the ungelled emulsion obtained in step (A) may be 5% by mass or less, 4% by mass or less, 3% by mass or less, or 2% by mass or less relative to the content of fats and oils. Typically, the smaller the content of the low-modified vegetable protein in the ungelled emulsion obtained in step (A) is relative to the content of fats and oils, the more juicy the processed meat-like food is when eaten.

[0043] The upper limit and lower limit of the content of the low-modified vegetable protein in the ungelled emulsion obtained in step (A) relative to the content of fats and oils can be arbitrarily combined within the scope of the present disclosure. That is, the content of the low-modified vegetable protein in the ungelled emulsion obtained in step (A) relative to the content of fats and oils can be, for example, 0.2 to 5% by mass, 0.5 to 4% by mass, 1 to 3% by mass, or 1.3 to 2% by mass. By making the content of the low-modified vegetable protein in the ungelled emulsion obtained in step (A) within an appropriate range relative to the content of fats and oils, it is easy to improve the balance between the ease of emulsification and gelation after step (B) and the juiciness of the processed meat-like food when eaten.

[0044] When preparing an ungelled emulsion, in addition to the above, polysaccharides may be added. That is, the ungelled emulsion obtained in step (A) may further contain polysaccharides. Regarding the types of polysaccharides that the ungelled emulsion obtained in step (A) may contain, the contents described above as the polysaccharides that the emulsified gel may contain may be directly applied. Regarding the amount of polysaccharides that may be added in step (A), that is, the content of polysaccharides that may be contained in the ungelled emulsion obtained in step (A), the contents described above as the content of polysaccharides in the emulsified gel may be directly applied. Among them, the description of the content relative to "100 parts by mass of the total content of thermally modified vegetable protein, water and oil" may also be replaced by the content relative to "100 parts by mass of the total content of low-modified vegetable protein, water and oil".

[0045] When preparing the ungelled emulsion, other components may be further added within a range that does not inhibit the effects of the present disclosure. As other components, those described above as other components that may be contained in the emulsified gel may be applied as they are.

[0046] (Process (B)) In step (B), the ungelled emulsion obtained in step (A) is heated at a heating temperature of 60 to 100° C. to obtain an emulsified gel and / or an emulsified gel precursor. By heating the ungelled emulsion, at least a portion of the low-modified vegetable protein becomes a heat-modified vegetable protein. In addition, by heating the ungelled emulsion, the ungelled emulsion is gelled to become an emulsified gel, or the gelation is partially performed to become an emulsified gel precursor. In step (B), any device or equipment such as a kneader, a heater, an oven, a thermostatic bath, a water bath, an oil bath, etc. can be used for heating.

[0047] The temperature during heating may be 70°C or more, 80°C or more, or 85°C or more. The temperature during heating may be 99°C or less, 97°C or less, or 95°C or less. The upper limit and lower limit of the temperature during heating may be arbitrarily combined within the scope of the present disclosure. That is, the temperature during heating may be, for example, 70 to 99°C, 80 to 97°C, or 85 to 95°C. By making the temperature during heating within an appropriate range, thermal modification of the low-modified vegetable protein proceeds, and further facilitates gelation.

[0048] The heating time in step (B) can be, for example, 1 minute or more, 2 minutes or more, 5 minutes or more, 10 minutes or more, or 30 minutes or more after reaching the target temperature (the above-mentioned heating temperature). The heating time in step (B) can be, for example, 120 minutes or less, 100 minutes or less, 80 minutes or less, or 70 minutes or less. By making the heating time within an appropriate range, the thermal modification of the low-modified vegetable protein proceeds, and in addition, it is easy to further facilitate the progress of gelation.

[0049] (Process (C)) In the method for producing the emulsified gel of the present disclosure, there may be further a step (C) of freezing the emulsified gel and / or the emulsified gel precursor. The emulsified gel precursor is further gelled by freezing. In addition, a frozen product of the emulsified gel is obtained by freezing. As described later, when preparing a processed meat-like food, by adding and mixing the emulsified gel in a frozen state, the juiciness of the processed meat-like food when eaten can be easily improved.

[0050] The temperature during freezing can be below 0°C, below -5°C, below -10°C, or below -15°C. The temperature during freezing can be above -35°C, above -30°C, or above -25°C. The upper limit and lower limit of the temperature during freezing can be arbitrarily combined within the scope of the present disclosure.

[0051] The method for producing the emulsified gel of the present disclosure may further include a step of granulating the emulsified gel using a chopper, etc. The particle size of the emulsified gel when granulating the emulsified gel can be directly applied to the particle size of the emulsified gel described in the description of the emulsified gel.

[0052] [Processed meat-like foods] The processed meat-like food of the present disclosure comprises a textured vegetable protein and an emulsified gel. The emulsified gel comprises a heat-modified vegetable protein, water and fat, wherein the content of the heat-modified vegetable protein is 0.1 to 6% by mass relative to the content of the fat.

[0053] As the organized vegetable protein, granular vegetable protein or fibrous vegetable protein can be used. It should be noted that in the present disclosure, the terms "granular vegetable protein" and "fibrous vegetable protein" are used according to the definition of the Japanese Agricultural and Forestry Standards of the Ministry of Agriculture, Forestry and Fisheries. That is, in the present disclosure, "granular vegetable protein" refers to a substance in vegetable protein that is formed into granules or sheets and has a meat-like texture. In addition, in the present disclosure, "fibrous vegetable protein" refers to a substance in vegetable protein that is formed into fibers and has a meat-like texture. Typically, the "hardness" of the granular vegetable protein measured under the following conditions is 500,000 Pa or more. In addition, typically, the "elasticity" of the fibrous vegetable protein measured under the following conditions is 0.65 or less.

[0054] (hardness) Five times the amount of water was added to the granular vegetable protein, and the mixture was left to stand for 30 minutes to swell. Then, the mixture was analyzed using a Tensipresser (TTP-50BX II manufactured by Taketomo Electric Co., Ltd.) using a TPA analysis program. The maximum stress (average value of n=10) when a load was applied was taken as the hardness.

[0055] (Elasticity) The fibrous vegetable protein was added with 5 times the amount of water and allowed to stand for 30 minutes to swell, and then analyzed using a Tensipresser (TTP-50BX II manufactured by Taketomo Electric Co., Ltd.) using a TPA analysis program. The ratio of the load areas when two loads were applied continuously was taken as the elastic force.

[0056] As a structured vegetable protein, for example, a protein processed from a grain or a bean into a structured protein can be used. As a grain, for example, the fruit (seed) of a plant of the Gramineae can be used. As a bean, for example, the fruit (seed) of a plant of the Leguminosae can be used. As a plant of the Gramineae, for example, wheat, barley, oats, rye, coix, rice, and corn can be cited. As a plant of the Leguminosae, for example, soybeans, broad beans, peas, kidney beans, chickpeas, winged beans, lentils, peanuts (Nanjing beans), adzuki beans, mung beans (Vigna radiata) (mung beans), etc. can be cited. In particular, as a structured vegetable protein, for example, a structured vegetable protein derived from at least one selected from soybeans, peas, and wheat gluten can be used. These structured vegetable proteins show safety and are easy to use. Typically, a structured vegetable protein derived from soybeans has the advantage of being easy to form a structure. As a structured vegetable protein, a vegetable protein treated by an extruder or a vegetable protein treated by a nozzle spray can be used.

[0057] As the emulsified gel, the contents described in the description of the emulsified gel can be directly applied. That is, regarding the heat-modified vegetable protein, water, fats and oils, polysaccharides and other components contained or may be contained in the emulsified gel, the contents described in the description of the emulsified gel can be directly applied regarding their types and contents.

[0058] The content of the emulsified gel in the processed meat-like food may be, for example, 1% by mass or more, 5% by mass or more, 8% by mass or more, 10% by mass or more, or 12% by mass or more. The content of the emulsified gel in the processed meat-like food may be, for example, 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, or 18% by mass or less.

[0059] The upper limit and lower limit of the content of the emulsified gel in the processed meat-like food can be arbitrarily combined within the scope of the present disclosure. That is, the content of the emulsified gel in the processed meat-like food can be, for example, 1 to 50% by mass, 5 to 40% by mass, 8 to 30% by mass, 10 to 20% by mass, or 12 to 18% by mass. By making the content of the emulsified gel in the processed meat-like food within an appropriate range, it is easy to improve the balance between the effect of suppressing the loss of fat during baking and the effect of imparting juiciness to the processed meat-like food when eaten.

[0060] In the processed meat-like food disclosed in the present invention, the dehydration rate at break can be 3% by mass or more, 3.3% by mass or more, 3.5% by mass or more, or 4% by mass or more. In the processed meat-like food disclosed in the present invention, the dehydration rate at break can be 10% by mass or less, 9% by mass or less, 8% by mass or less, or 7% by mass or less. The upper limit and lower limit of the dehydration rate at break can be arbitrarily combined within the scope of the present invention. The dehydration rate at break can be evaluated, for example, by the method described in the embodiments.

[0061] The processed meat-like food of the present invention may further contain other raw materials in addition to the organized vegetable protein and the emulsified gel within the scope that does not hinder the effect of the present invention. The processed meat-like food of the present invention may contain, for example, at least one selected from water, fruit juice, vegetables, starch, oil, seasoning, spices, thickeners, pigments, spices, enzymes, adhesives and mouthfeel imparting agents as the above-mentioned other raw materials. For example, defatted soy flour, wheat gluten, etc. can be used as the adhesive. In addition, the processed meat-like food of the present invention may also contain non-organized vegetable protein.

[0062] The processed meat-like food of the present invention may also contain livestock meat depending on the purpose. That is, the processed meat-like food of the present invention may be a processed meat-like food in which part of the livestock meat is replaced with vegetable protein instead of all the livestock meat in the processed meat food. The processed meat-like food of the present invention may contain, for example, at least one selected from beef, pork, horse meat, mutton, goat meat and chicken as livestock meat.

[0063] The processed meat-like food of the present disclosure can be used as a substitute for all processed meat foods containing livestock meat (for example, hamburger patties, meatballs, steamed buns, meat strips or meatballs, etc.). The processed meat-like food of the present disclosure can be produced, for example, by the method for producing the processed meat-like food described below.

[0064] [Method for producing processed meat-like food] The method for producing a processed meat-like food disclosed herein comprises a step (D) of mixing a texturized vegetable protein with an emulsified gel to obtain a mixture. The emulsified gel contains heat-modified vegetable protein, water and fat, wherein the content of the heat-modified vegetable protein is 0.1 to 6% by mass relative to the content of the fat.

[0065] (Process (D)) In step (D), for example, a mixture (patty mixture) is obtained by mixing the textured vegetable protein, the emulsified gel, and other raw materials as required.

[0066] As the textured vegetable protein and other ingredients, the contents described in the description of the processed meat-like food can be directly applied. As the emulsified gel, the contents described in the description of the emulsified gel can be directly applied. That is, regarding the heat-modified vegetable protein, water, fats, polysaccharides and other raw materials contained or may be contained in the emulsified gel, the contents described in the description of the emulsified gel can be directly applied regarding their types and contents.

[0067] In step (D), the components may be mixed so that the content of the emulsified gel in the mixture becomes, for example, 1 to 50% by mass.

[0068] In step (D), the components may be mixed so that the content of the emulsified gel in the mixture is, for example, 1% by mass or more, 5% by mass or more, 8% by mass or more, 10% by mass or more, or 12% by mass or more. In step (D), the components may be mixed so that the content of the emulsified gel in the mixture is, for example, 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, or 18% by mass or less.

[0069] The upper limit and lower limit of the content of the emulsified gel in the mixture can be arbitrarily combined within the scope of the present disclosure. That is, the content of the emulsified gel in the mixture can be, for example, 1 to 50% by mass, 5 to 40% by mass, 8 to 30% by mass, 10 to 20% by mass, or 12 to 18% by mass. By making the content of the emulsified gel in the mixture within an appropriate range, it is easy to improve the balance between the effect of suppressing the loss of fat during baking and the effect of imparting juiciness to the processed meat-like food when eaten.

[0070] In step (D), the emulsified gel may be added and mixed in the form of a frozen product. Alternatively, the emulsified gel may be added in the form of a granular product. The temperature of the emulsified gel when added in the form of a frozen product and the particle size of the emulsified gel when added in the form of a granular product may be the same as those described in the description of the emulsified gel.

[0071] In step (D), by adding and mixing the emulsified gel in the form of a frozen product, the juiciness of the processed meat-like food when eaten is easily improved. This is believed to be because by making it into a frozen product, the emulsified gel is prevented from breaking during mixing and mixing into the mixture, and a considerable amount of the emulsified gel is retained until eating.

[0072] In step (D), the components may be mixed simultaneously, or the remaining components may be added after a part of the components are mixed. The mixing may be performed manually or mechanically using a kneader, a chopper or the like.

[0073] (Process (E)) The method for producing a processed meat-like food disclosed in the present invention may further include a step (E) of freezing the mixture. The temperature during freezing may be below 0°C, below -10°C, or below -20°C. The temperature during freezing may be above -45°C, above -40°C, or above -35°C. The upper limit and lower limit of the temperature during freezing may be arbitrarily combined within the scope of the present invention. In addition, the method for producing a processed meat-like food disclosed in the present invention may further include a step of heating or baking the mixture.

[0074] The processed meat-like food obtained by the present disclosure can have a weight of 10 g or more, 20 g or more, or 30 g or more per block. The heavier the weight per block, that is, the larger the size of the block, the easier it is to feel juicy when chewing. The processed meat-like food obtained by the present disclosure can have a weight of 1000 g or less, 500 g or less, 300 g or less, 100 g or less, or 50 g or less as a block. The lighter the weight as a block, that is, the smaller the size of the block, the less likely it is to cause uneven heating, and the more suitable it is for consumption.

[0075] The processed meat-like food obtained by the present disclosure can be made into a processed meat-like food with less cooking loss during baking. The processed meat-like food with less cooking loss during baking has a high moisture content and is easy to show a fresh and tender taste like livestock meat.

[0076] The processed meat-like food obtained by the present disclosure can be made into a processed meat-like food with a small breaking and liquid-loss rate. The processed meat-like food with a small breaking and liquid-loss rate has a juicy feel when it is chewed like livestock meat and tends to show an excellent taste.

[0077] In this specification, each specific matter described in one embodiment related to each aspect of the present disclosure may be arbitrarily combined to form a new embodiment, and such a new embodiment should also be understood to be included in each aspect of the present disclosure. Example

[0078] Hereinafter, the present invention will be described in more detail with reference to Examples and the like, but the present invention is not limited to these Examples and the like in any way.

[0079] [Measurement conditions] (cooking loss) After measuring the mass of the frozen processed meat-like food, the food was heated at 230° C. for 7 minutes using an oven (MRO-FV200 manufactured by Hitachi, Ltd.), and the mass after heating was measured. The cooking loss was calculated by the following calculation formula (n=3).

[0080] Cooking loss (mass %) = {(mass in original state - mass after heating) / mass in original state} × 100

[0081] (Breakage and dehydration rate) Heat the frozen processed meat-like food at 230°C for 7 minutes in an oven (MRO-FV200 manufactured by Hitachi, Ltd.), and measure the mass after heating. Divide the processed meat-like food into two equal parts, and place the half-cut section of the processed meat-like food on a folded kitchen paper. Use a creep meter (RE2-33005C manufactured by Yamden Co., Ltd.) to press and break the end on the opposite side of the above-mentioned section. At this time, use a cylindrical plunger with a diameter of 16 mm, a speed of 1 mm / s, and a strain rate of 100%. Then, measure the mass of the kitchen paper that has absorbed the liquid. The cross-section of the other half of the processed meat-like food is also broken, and the mass of the kitchen paper that has absorbed the liquid is measured. The masses of the two kitchen papers are added together, and the deliquidation rate at break (n=3) is calculated using the following calculation formula.

[0082] Fracture liquid removal rate (mass %) = {(mass of kitchen paper after liquid absorption - mass of kitchen paper before liquid absorption) / mass of processed meat-like food after heating} × 100 Typically, the higher the breaking and liquid-release rate, the more juicy the processed meat-like food will be when eaten.

[0083] [Study on the effect of thermal modification of plant-based proteins] Emulsified gels (Examples 1 and 2 and Comparative Examples 1 and 2) were prepared using the raw materials shown in Table 1. It should be noted that New Fujipro SEH used as the low-modified vegetable protein is isolated soybean protein. It should be noted that in the following examples, the low-modified vegetable protein is simply referred to as "vegetable protein".

[0084] [Table 1]

[0085] After stirring and mixing the vegetable protein and water using a mixer (TM856 manufactured by TESCOM Co., Ltd.), the operation of adding 1 / 3 of the melted coconut oil each time and stirring and mixing was repeated 3 times to obtain an ungelled emulsion. The obtained ungelled emulsion was divided into 4 equal parts, put into bags, and confirmed using a water bath to reach different certain temperatures. Then, after keeping at this temperature for 1 hour, it was taken out of the water bath, cooled to room temperature (about 25°C) by air cooling, and the presence of gelation was observed. Furthermore, after being stored in a freezer (set temperature -20°C) overnight (about 12 hours), it was returned to room temperature (about 25°C) and the appearance of gelation was observed. The results are shown in Table 2.

[0086] [Table 2] Comparative Example 1 Comparative Example 2 Example 1 Example 2 Water bath temperature (℃) 30 50 70 90 The appearance of gelation before freezing d d c b The appearance of gel after freezing a a a a

[0087] In addition, in the evaluation of the state of gelation in Table 2, symbols a to d are as follows. a: It can be seen that it is solid and gelation has occurred. b: It can be seen that it is in a semi-solid state and gelation is relatively advanced. c: It is a viscous liquid and gelation has partially progressed. d: It is seen to be in a liquid state, and gelation has not progressed or has hardly progressed.

[0088] As can be seen from the results of Table 2, even when the content of vegetable protein is very small relative to the content of oil and fat, at about 1.7% by mass, gelation has already occurred at the stage before freezing treatment when the vegetable protein is thermally modified. This suggests that gelation can be achieved even without freezing treatment when the content of vegetable protein is higher. In addition, under the above conditions, gelation was confirmed in all cases including Comparative Examples 1 and 2 by freezing treatment. However, when the content of vegetable protein is even lower, it is believed that the realization of gelation after freezing treatment is affected by the presence or absence of thermal modification of vegetable protein. From the above, it can be determined that by thermally modifying vegetable protein, it is easy to prepare emulsified gel even when the content of vegetable protein is reduced compared with the past.

[0089] [Study on the influence of thermally modified vegetable protein content] Using the raw materials shown in Table 3, an emulsified gel (Examples 3, 4 and Comparative Example 3) was prepared by the same method as in Example 2. That is, vegetable protein and water were stirred and mixed to obtain a mixture, and the operation of adding 1 / 3 of the amount of oil to the obtained mixture and stirring and mixing was repeated 3 times to obtain an ungelled emulsion, and a water bath was used to confirm that it reached 90°C, and then, after being kept at 90°C for 1 hour, it was taken out of the water bath, cooled to room temperature (about 25°C) by air cooling, and stored in a freezer (set temperature -20°C) overnight (about 12 hours). The frozen emulsified gel was crushed using a chopper (BK-220 manufactured by Bonny Co., Ltd.) to a particle size of 9.6 mm. Hereinafter, unless otherwise specified, the preparation method of all emulsified gels is the same as above.

[0090] Using the obtained emulsified gel, a processed meat-like food (hamburger patty) was prepared in the formulation shown in Table 4. In detail, first, methylcellulose, rice flour, wheat gluten, starch, bamboo fiber, salt, sodium glutamate, sugar, black pepper and nutmeg were added to a bowl with cold water 2 and canola oil and stirred manually. Next, the tissue-like vegetable protein that had been previously absorbed with cold water 1 was added to the bowl and stirred. Furthermore, the emulsified gel and granular vegetable protein in a frozen state were added to the bowl, stirred and made into minced meat. 35 g of the resultant was weighed and formed into a round hamburger patty with a diameter of 4 cm. Bake at 230°C for 7 minutes using an oven (MRO-FV200 manufactured by Hitachi, Ltd.) and freeze using a blast chiller (-30°C). It should be noted that in any of the embodiments and comparative examples, it was confirmed that the core temperature was above 75°C when baked at 230°C for 7 minutes. Table 3 shows the results of measuring the breakage and liquid release rates of the processed meat-like foods obtained using the emulsified gels of Examples 3 and 4 and Comparative Example 3.

[0091] [Table 3]

[0092] [Table 4]

[0093] From the results in Table 3, it is understood that the breaking and liquid-release rate is improved by setting the content of the heat-modified vegetable protein in the range of 0.1 to 6% by mass relative to the content of the oil and fat.

[0094] [Study on the effects of adding polysaccharides] Processed meat-like foods (Examples 5 to 9) were prepared by the same steps as in Example 3 using the same formulation as in Table 4. In each example, an emulsified gel was used as an emulsified gel using the raw materials shown in Table 5 and prepared in the same manner as in Example 3 to prepare a granular frozen product having a particle size of 9.6 mm. It should be noted that deacylated gellan gum, calcium lactate, natural gellan gum, curdlan and glucomannan were added and stirred and mixed after the addition and stirring of fats and oils and before heating under the preparation conditions of the emulsified gel in Example 3, and stirred and mixed.

[0095] For each emulsified gel, the mixing adaptability (the degree of suppression of the breakage of the emulsified gel when mixed with other raw materials of the processed meat-like food) was evaluated. In addition, for each processed meat-like food obtained, the cooking loss and the breakage and liquid loss rate were measured. The results are shown in Table 5. It should be noted that the symbols a to c for mixing adaptability are as follows. a: Very good (the maximum diameter of the emulsified gel remaining after mixing is more than 8mm) b: Good (the maximum diameter of the emulsified gel remaining after mixing is greater than 5 mm and less than 8 mm) c: Normal (the maximum diameter of the emulsified gel remaining after mixing is greater than 2 mm and less than 5 mm)

[0096] [Table 5]

[0097] From the results in Table 5, it can be seen that by including polysaccharides in the emulsified gel, the mixing adaptability is improved while maintaining a low cooking loss and a good breaking and liquid release rate.

[0098] [Study on the influence of the amount of emulsified gel added] Processed meat-like foods (Examples 10 to 12) were prepared by the same steps as in Example 3 using the formulations shown in Table 6. It should be noted that the details of each raw material are the same as those in Table 4, so a portion of the description is omitted. In addition, the raw materials and amounts of the emulsified gel are the same as those in Table 1. The emulsified gel was added and mixed in the form of a granular frozen product. For each of the processed meat-like foods obtained, the cooking loss and the breaking and dehydration rate were measured. The results are shown in Table 7.

[0099] [Table 6]

[0100] [Table 7]

[0101] From the above results, it can be seen that by increasing the amount of emulsified gel added, the breaking and liquid removal rate can be increased while suppressing the cooking loss.

[0102] [Study on the influence of particle size of emulsified gel] Processed meat-like foods (Examples 13 to 15) were prepared by the same steps as in Example 3 with the same formulation as in Table 4. The raw materials and amounts of the emulsified gel used were the same as in Table 1. The emulsified gel was added in the form of a frozen granular product. At this time, a chopper (BK-220 manufactured by Bonny Co., Ltd.) was used to add the frozen emulsified gel in the form of granules. In Examples 13, 14, and 15, 8 mm, 9.6 mm, and 12.5 mm were selected as the apertures of the sieve plate of the chopper, respectively. For each processed meat-like food obtained, the cooking loss and the breakage and dehydration rate were measured. The results are shown in Table 8.

[0103] [Table 8]

[0104] From the above results, it is understood that by appropriately selecting the particle size of the emulsified gel, the breaking and liquid removal rate can be increased while suppressing the cooking loss.

[0105] [Based on a study of the effect of adding emulsified gel in the form of frozen products] Processed meat-like foods (Examples 16 and 17) were prepared by the same steps as in Example 3 with the same formulation as in Table 4. The raw materials and amounts of the emulsified gel used were the same as in Table 1. In Example 16, the emulsified gel was cut after freezing and refrigerated at 4°C. That is, in Example 16, the emulsified gel was not added in the form of a frozen product. In Example 17, the cut emulsified gel was used directly in the form of a frozen product. For each of the processed meat-like foods obtained, the cooking loss and the breakage and dehydration rate were measured. The results are shown in Table 9.

[0106] [Table 9]

[0107] The above results show that the breaking and liquid-release rate is significantly improved by adding the emulsified gel in the form of a frozen product. This is believed to be because by adding the emulsified gel in the form of a frozen product, the emulsified gel is prevented from breaking and mixing during mixing, and a considerable amount of the emulsified gel can be appropriately and uniformly retained until consumption.

[0108] In any of the Examples, the processed meat-like foods obtained as Examples showed excellent juiciness like livestock meat, as compared with the processed meat-like foods obtained as Comparative Examples, and this was confirmed by unanimous responses from all five evaluation panelists. Industrial Applicability

[0109] The emulsified gel, the method for producing the emulsified gel, the processed meat-like food, and the method for producing the processed meat-like food disclosed herein can be suitably used in the food industry in which vegetable protein is used to replace at least a portion of livestock meat in processed meat foods.

Claims

1. An emulsified gel, characterized in that: Contains heat-modified vegetable protein, water and oil. The content of the thermally modified vegetable protein is 0.1 to 6% by mass relative to the content of the oil and fat.

2. The emulsified gel according to claim 1, wherein The content of the heat-modified vegetable protein is 1 to 3% by mass relative to the content of the oil and fat.

3. The emulsified gel according to claim 1 or 2, wherein The water content is 10 to 80% by mass.

4. The emulsified gel according to claim 1 or 2, wherein The content of the oil is 20 to 85% by mass.

5. The emulsified gel according to claim 1 or 2, wherein The heat-modified vegetable protein includes a heat-modified soybean protein.

6. The emulsified gel according to claim 1 or 2, wherein The oil comprises at least one selected from the group consisting of coconut oil, palm oil, canola oil, soybean oil, rice bran oil, corn oil, sesame oil and olive oil.

7. The emulsified gel according to claim 1 or 2, wherein The emulsified gel further comprises polysaccharides.

8. The emulsified gel according to claim 7, wherein The content of the polysaccharide is 0.01 to 1 part by mass based on 100 parts by mass of the total content of the heat-modified vegetable protein, the water, and the oil.

9. The emulsified gel according to claim 1 or 2, wherein The emulsified gel is a frozen product.

10. A method for producing an emulsified gel, characterized in that: It has the following processes: Step (A), wherein an ungelled emulsion comprising a low-modified vegetable protein, water and fat is obtained; and The step (B) is to heat the ungelled emulsion at a heating temperature of 60 to 100° C. to obtain an emulsified gel and / or an emulsified gel precursor.

11. The method for producing an emulsified gel according to claim 10, wherein: The heating time in step (B) is 1 minute or longer after reaching the heating temperature.

12. The method for producing an emulsified gel according to claim 10 or 11, wherein: The manufacturing method further comprises the following steps: Step (C) in which the emulsified gel and / or the emulsified gel precursor is frozen.

13. The method for producing an emulsified gel according to claim 10 or 11, wherein: The content of the low-modified vegetable protein in the ungelled emulsion obtained in step (A) is 0.1 to 6% by mass relative to the content of the oil and fat.

14. The method for producing an emulsified gel according to claim 10 or 11, wherein: The content of the water in the ungelled emulsion obtained in step (A) is 10 to 80% by mass.

15. The method for producing an emulsified gel according to claim 10 or 11, wherein: The content of the oil and fat in the ungelled emulsion obtained in step (A) is 20 to 85% by mass.

16. The method for producing an emulsified gel according to claim 10 or 11, wherein: The low-modified vegetable protein comprises soy protein.

17. The method for producing an emulsified gel according to claim 10 or 11, wherein: The oil comprises at least one selected from the group consisting of coconut oil, palm oil, canola oil, soybean oil, rice bran oil, corn oil, sesame oil and olive oil.

18. The method for producing an emulsified gel according to claim 10 or 11, wherein: The ungelled emulsion obtained in step (A) further contains a polysaccharide.

19. The method for producing an emulsified gel according to claim 18, wherein: In the ungelled emulsion obtained in step (A), the content of the polysaccharide is 0.01 to 1 part by mass based on 100 parts by mass of the total content of the low-modified vegetable protein, the water and the oil.

20. A processed meat-like food, characterized in that: Contains textured vegetable protein and emulsified gel. The emulsified gel contains heat-modified vegetable protein, water and fat, and the content of the heat-modified vegetable protein is 0.1 to 6% by mass relative to the content of the fat.

21. The processed meat-like food according to claim 20, wherein The textured vegetable protein includes a textured vegetable protein derived from at least one selected from soybean, pea and wheat gluten.

22. The processed meat-like food according to claim 20 or 21, wherein The content of the water in the emulsified gel is 10 to 80% by mass.

23. The processed meat-like food according to claim 20 or 21, wherein The content of the oil in the emulsified gel is 20 to 85% by mass.

24. The processed meat-like food according to claim 20 or 21, wherein The heat-modified vegetable protein includes a heat-modified soybean protein.

25. The processed meat-like food according to claim 20 or 21, wherein The oil comprises at least one selected from the group consisting of coconut oil, palm oil, canola oil, soybean oil, rice bran oil, corn oil, sesame oil and olive oil.

26. The processed meat-like food according to claim 20 or 21, wherein The emulsified gel further comprises polysaccharides.

27. The processed meat-like food according to claim 26, wherein In the emulsified gel, the content of the polysaccharide is 0.01 to 1 part by mass based on 100 parts by mass of the total content of the heat-modified vegetable protein, the water, and the oil.

28. The processed meat-like food according to claim 20 or 21, wherein The content of the emulsified gel is 1 to 50% by mass.

29. The processed meat-like food according to claim 20 or 21, wherein The fracture and dehydration rate of the processed meat-like food is 3 to 10% by mass.

30. A method for producing a processed meat-like food, characterized in that: It has the following processes: Step (D) is a step of mixing a texturized vegetable protein and an emulsified gel to obtain a mixture, wherein the emulsified gel contains a heat-modified vegetable protein, water, and fat, and the content of the heat-modified vegetable protein is 0.1 to 6% by mass relative to the content of the fat.

31. The method for producing a processed meat-like food according to claim 30, wherein: In step (D), the emulsified gel is added in the form of a frozen product and mixed.

32. The method for producing a processed meat-like food according to claim 30 or 31, wherein: The content of the heat-modified vegetable protein in the emulsified gel is 1 to 3% by mass relative to the content of the oil and fat.

33. The method for producing a processed meat-like food according to claim 30 or 31, wherein: The content of the water in the emulsified gel is 10 to 80% by mass.

34. The method for producing a processed meat-like food according to claim 30 or 31, wherein: The content of the oil in the emulsified gel is 20 to 85% by mass.

35. The method for producing a processed meat-like food according to claim 30 or 31, wherein: The heat-modified vegetable protein includes a heat-modified soybean protein.

36. The method for producing a processed meat-like food according to claim 30 or 31, wherein: The oil comprises at least one selected from the group consisting of coconut oil, palm oil, canola oil, soybean oil, rice bran oil, corn oil, sesame oil and olive oil.

37. The method for producing a processed meat-like food according to claim 30 or 31, wherein: The emulsified gel further comprises polysaccharides.

38. The method for producing a processed meat-like food according to claim 37, wherein: In the emulsified gel, the content of the polysaccharide is 0.01 to 1 part by mass based on 100 parts by mass of the total content of the heat-modified vegetable protein, the water, and the oil.

39. The method for producing a processed meat-like food according to claim 30 or 31, wherein: In the step (D), the content of the emulsified gel in the mixture is set to 1 to 50% by mass.

40. The method for producing a processed meat-like food according to claim 30 or 31, wherein: The method for producing the processed meat-like food further comprises a step (E) of freezing the mixture.

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