Meat substitute material using koji mold

Abstract

To provide a meat substitute material characterized by excellent hardness, fibrous texture, meat granular feel, and flavor, comparable to real meat.SOLUTION: A meat substitute material comprises (A) koji mold and (B) methyl cellulose, where the content of (B) methyl cellulose is 1-1.75 mass% relative to the total amount of the meat substitute material. The meat substitute material may further comprise (C) vegetable protein.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a meat substitute material using koji mold, a production method thereof, and a meat substitute food containing the meat substitute material. [Background technology]

[0002] In recent years, food shortages have arisen due to the global population increase, and there is a demand to switch from relying on meat and fish, mainly beef, pork, chicken, and fish, to consuming protein from other sources (plants, fungi, etc.). As a new protein source, the idea of ​​consuming plant protein (for example, protein derived from beans, grains, etc.) instead of meat and fish is becoming widespread.

[0003] For example, Patent Document 1 discloses a meat substitute containing curd, the components of which are cellulose derivatives such as curdlan and methylcellulose, and further containing vegetable proteins such as soybean protein and wheat protein. However, conventional meat substitutes containing vegetable proteins have a flavor unique to vegetable proteins, and do not sufficiently have the fibrous texture and meaty texture of livestock meat.

[0004] Patent Document 2 discloses a minced meat-like food product that utilizes koji mold and focuses on flavor. Furthermore, Patent Document 3 discloses an edible meat substitute product that focuses on a method for growing mycelium of fungi such as koji mold. All of these meat-like foods use mycelium as the main ingredient, and although the flavor (no unpleasant taste or odor) is improved, when processed into foods such as hamburger steaks and nuggets, the meat-like hardness, fibrous texture, and meaty texture are insufficient, leaving room for improvement. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] WO2023 / 277147 publication [Patent Document 2] Patent Publication No. 2021-23172 [Patent Document 3] Special Publication No. 2021-526861 Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention aims to provide a meat substitute material that is excellent in meat-like hardness, fibrous texture, meat grain texture, and flavor (without unpleasant taste or odor), and a method for producing the same. Another objective of the present invention is to provide a meat substitute food containing the meat substitute material. [Means for solving the problem]

[0007] As a result of extensive research to solve the above problems, the inventors discovered that by blending a specific amount of methylcellulose with koji mold, a meat substitute material having excellent meat-like hardness, fibrous texture, meaty texture, and flavor can be obtained, and thus completed the present invention.

[0008] That is, the present invention is as follows. (1) A meat substitute material comprising (A) koji mold and (B) methylcellulose, wherein the blending amount of (B) methylcellulose is 1 to 1.75 mass% based on the total amount of the meat substitute material. (2) The meat substitute material according to (1) above, further comprising (C) vegetable protein. (3) A meat substitute food comprising the meat substitute material described in (1) or (2) above. (4) A method for producing a meat substitute material according to (1) or (2) above, comprising a step of mixing (A) koji mold and (B) methyl cellulose. (5) A method for producing a meat substitute material according to the above (4), which comprises kneading (A) koji mold and (B) a curd containing methylcellulose. Effect of the Invention

[0009] The present invention provides a meat substitute material that is excellent in meat-like hardness, fibrous texture, meat grain texture, and flavor. In addition, by combining with vegetable protein (soybean protein, wheat protein, etc.), a meat substitute material that has an improved meat grain texture and is excellent in meat-like hardness, fibrous texture, and flavor can be provided. [Brief description of the drawings]

[0010] [Figure 1] Figure 1 shows cross-sectional views of a meat substitute food sample (hamburger steak) when it is broken by hand (top row) and cut with a knife (bottom row). DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] The present invention will be described in detail below. In the present invention, a "meat substitute" is a material that can be used in place of meat to produce foods similar to those produced when meat is used, through conventional processing steps (heat treatments such as baking, frying, and steaming). Meat in the present invention refers to meat from livestock, and examples of such meat include beef, pork, chicken, and horse meat.

[0012] The "meat substitute material" of the present invention contains "Koji mold" and "methylcellulose (MC)", and the blending amount of "methylcellulose" may be 1 to 1.75% by mass based on the total amount of the meat substitute material.

[0013] (A) Aspergillus oryzae In the present invention, "koji mold" refers to mycelium (koji fungus body) obtained by culturing a koji mold strain. The type of koji mold is not particularly limited, and for example, one or more of Aspergillus oryzae, Aspergillus sojae, Aspergillus luchuensis, Aspergillus kawachii, Aspergillus tamarii, Aspergillus niger, and Aspergillus awamori can be used, with Aspergillus oryzae being preferred.

[0014] These "koji molds" may be cultured or commercially available. When culturing "koji molds", the culture method is not particularly limited, and any conventionally known method such as a culture method using an agar medium or a liquid medium may be used. The form of the "Koji mold" used in the present invention is not particularly limited, and for example, fibrous, pellet, sheet, or block forms can be used, with pellet forms being preferred.

[0015] In the "meat substitute material" of the present invention, the blending amount of "aspergillus" is 15 to 70 mass %, preferably 20 to 65 mass %, and more preferably 25 to 65 mass %, based on the total amount of the meat substitute material.

[0016] (B) Methylcellulose In the present invention, "methylcellulose" refers to a cellulose derivative in which the hydroxyl groups in the cellulose are either unsubstituted or substituted with methoxy groups (-O-methyl groups are formed), and is generally used as a food additive. Various types of methylcellulose with different degrees of substitution of hydroxyl groups (content of methoxy groups) and viscosities can be used. The viscosity of a 2% by weight aqueous solution at 20°C is 2800 to 154000 mm 2 / s is preferred.

[0017] In addition, although "methylcellulose" can be used in the form of a powder or a hydrate, it is preferable to use it in the form of curd (curd, coagulated material) mixed with water and oil from the viewpoint of fibrous feel and meaty feel.

[0018] In the present invention, the "curd containing methylcellulose" is obtained by mixing (strongly stirring) methylcellulose, oil and water in an appropriate ratio, and the amounts and ratios of methylcellulose, oil and water in the curd can be appropriately adjusted depending on the types of methylcellulose and oil used. For example, the amount of methylcellulose is 1 to 10 mass %, the amount of oil is 10 to 40 mass %, and the amount of water is 50 to 89 mass % based on the total amount of the curd. The oil used to prepare the curd is not particularly limited as long as it is generally used for cooking, and is preferably a vegetable oil that is liquid at room temperature, such as rapeseed oil, soybean oil, corn oil, sesame oil, cottonseed oil, safflower oil, or a salad oil containing two or more of these. The blending amount of the "methylcellulose-containing curd" can be appropriately adjusted, but is preferably 20 to 40 mass %, more preferably 20 to 30 mass %, based on the total amount of the meat substitute material.

[0019] (C) Plant Protein In the "meat substitute material" of the present invention, it is preferable from the viewpoint of meat grain texture to further contain "vegetable protein" in addition to "aspergillus oryzae" and "methylcellulose." In the present invention, the "vegetable protein" may be in the form of a powder, granule, or fiber, but is preferably a granular vegetable protein. The "vegetable protein" is not particularly limited as long as it is one that is generally used for food, and examples of the vegetable protein include soybean protein, wheat protein, pea protein, chickpea protein, potato protein, rice protein, and proteins derived from other beans, seeds, grains, etc., and from the viewpoints of fiber texture, meaty texture, and flavor, soybean protein and wheat protein are preferred.

[0020] The amount of "vegetable protein" to be blended can be adjusted appropriately depending on the type of protein as long as it does not affect the flavor, and is preferably 1 to 30 mass %, more preferably 20 to 30 mass %, of the total amount of the meat alternative material.

[0021] If necessary, the composition may contain other proteins, such as animal proteins such as fish meat, livestock meat, eggs, milk, etc., together with the vegetable proteins, to the extent that the effects of the present invention are not impaired. In addition, if necessary, the composition may contain seasonings such as salt, sugar, pepper, and alcohol, fats and oils (vegetable fats and oils, animal fats and oils), processed starch, coloring agents, thickening polysaccharides other than methylcellulose, and the like.

[0022] In the "meat substitute material" of the present invention, the blending amount of "methylcellulose" is 1 to 1.75 mass% based on the total amount of the meat substitute material, and can be appropriately adjusted depending on the amounts of vegetable proteins and other proteins contained other than "Koji mold".

[0023] The "method for producing a meat substitute material" of the present invention may be any method that includes a step of mixing (A) koji mold and (B) methyl cellulose, and this step may be carried out by kneading (A) koji mold with a curd containing (B) methyl cellulose.

[0024] The form of the "meat substitute material" of the present invention is not particularly limited, and it can be prepared into any size or shape depending on its application. For example, it can be mixed with other ingredients (vegetables, animal meat, etc.) in a minced meat-like form and used to produce hamburgers, etc. The "meat substitute material" of the present invention can be used as is for producing a "meat substitute food" once it has been produced, or it can be stored at room temperature, or in a refrigerated, frozen, or dried state.

[0025] In the present invention, the term "meat substitute food" is not particularly limited as long as it is a food that uses a "meat substitute material" instead of meat and is processed by heat treatment such as baking, frying or steaming, and examples include hamburger steak, nuggets, meatballs, fried chicken, cutlet, Chinese dim sum filling, curry ingredients, roast pork, whole meat, ham, sausage, etc.

[0026] The present invention will be specifically described below with reference to examples, comparative examples, evaluation test examples, and the like, but the present invention is not limited to these. EXAMPLES

[0027] The blending amounts (mass%) of meat substitute food samples (hamburger steak) of Examples and Comparative Examples using meat substitute materials are shown in Table 1. In addition, the following materials were used unless otherwise specified.

[0028] (1) Production of koji fungus The koji mold (Aspergillus oryzae) was cultured in liquid, and the resulting koji fungus was used.

[0029] (2) Manufacturing of methylcellulose (MC) cards Methylcellulose (viscosity of 2% by weight aqueous solution at 20°C is 77,000 to 154,000 mm 2 / s) was dispersed in 30 parts by mass of salad oil, and then water at 10°C or less was added to make a total of 100 parts by mass, followed by vigorous stirring to produce methylcellulose curd. The amount of methylcellulose in the curd was adjusted so that it would have the concentration shown in Table 1 when used as a meat substitute material. For example, when the methylcellulose curd of the sample in Example 1 is 30% by mass and the methylcellulose concentration relative to the total amount of the meat substitute food is 1% by mass, the amount of methylcellulose is calculated as 1% / 30%=3.3 parts by mass.

[0030] (3) Soybean curd production 18 parts by mass of powdered soy protein was hydrated with 67.6 parts by mass of water, and then 14.4 parts by mass of salad oil was added and vigorously stirred to produce soy curd.

[0031] (4) Various vegetable proteins Granular soy protein, granular wheat protein, and granular pea protein were reconstituted with water and used.

[0032] Examples 1 to 6 and Comparative Examples 1 to 2: Combination of Aspergillus oryzae and MC card The koji fungus was chopped to a length of about 9 mm, mixed with MC card, salt, umami seasoning, and fats and oils, and molded into a 20 g, 40 mm round shape. It was heated with steam at 100°C for 7 minutes (steam convection oven, SCC WE 61, Rational), and then frozen.

[0033] Example 7: Combination of Aspergillus oryzae and MC powder The koji fungus was chopped so that the long side was about 9 mm, and then soaked in MC powder (viscosity of a 2% by weight aqueous solution at 20°C is 77,000 to 154,000 mm 2 The mixture was mixed with 100g of sucrose, salad oil, water, salt, umami seasoning, and fats and oils, and molded into 20g, 40mm round shapes. The mixture was heated at 100℃ for 7 minutes with steam (steam convection oven, SCC WE 61, Rational Corporation), and then frozen.

[0034] Examples 8 to 12: Combination of Aspergillus oryzae, vegetable protein, and MC card The koji fungus was chopped to a long side of about 9 mm, mixed with each rehydrated vegetable protein, MC curd, salt, umami seasoning, and fats and oils, and molded into 20 g, 40 mm round shapes. They were steam-heated at 100°C for 7 minutes (steam convection oven, SCC WE 61, Rational), and then frozen.

[0035] Comparative Examples 3 to 7, 9 to 10: Combination of vegetable protein and MC card Each rehydrated vegetable protein was mixed with MC curd, salt, umami seasoning, and fats and oils, and molded into 20g, 40mm round shapes. They were heated with steam at 100℃ for 7 minutes (steam convection oven, SCC WE 61, Rational), and then frozen.

[0036] Comparative Example 8: Combination of Koji mold and soybean curd The koji fungus was chopped to a long side of about 9 mm, mixed with soybean curd, salt, umami seasoning, and fats and oils, and molded into a 20 g, 40 mm round shape. It was steam heated at 100°C for 7 minutes (steam convection oven, SCC WE 61, Rational), and then frozen.

[0037] Reference examples 1~3: Meat preparations Meat (chicken breast, pork loin, beef clot) was chopped to a length of 5 mm, mixed with salt and umami seasoning, and molded into 20 g, 40 mm round pieces. It was heated with steam at 100°C for 7 minutes (steam convection oven, SCC WE 61, Rational), and then frozen.

[0038] [Evaluation test] 1. Sensory evaluation The thawed hamburger steaks were steam-heated at 65°C for 10 minutes (steam convection oven, SCC WE 61, manufactured by Rational), and four panelists tasted each item. The average scores on a 5-point scale, with meat being given 5 points, are shown in Table 1. Fiber feel (Here, "fibrous texture" refers to the texture felt when eating meat, caused by the presence of muscle fibers.) 1 point (no fibrous texture like meat) 3 points (feels slightly fibrous like meat) 5 points (feels like meat) Meat grain feeling (Here, "meaty texture" refers to a highly elastic texture similar to that of meat.) 1 point (I can't feel the granular texture of meat) 3 points (slightly meaty texture like that of meat) 5 points (feels like meat) flavor (Here, "flavor" refers to the aroma and taste when eaten.) 1 point (unusual taste and smell) 3 points (odor and taste are slightly strange) 5 points (no strange taste or smell)

[0039] 2. Breaking strength measurement After thawing the hamburger steak, it was steam heated (steam convection oven, SCC WE 61, manufactured by Rational) until the core temperature reached 65°C, and the breaking strength was measured (7 mm spherical plunger, measuring speed 60 mm / min, CR-500DX, manufactured by Sun Scientific Co., Ltd.). The "meat-like hardness" evaluated by the breaking strength is the strength of resistance (stress) felt by the teeth that is the same as that felt when eating meat, and is preferably in the numerical range of 700 to 1300 g. The results are shown in Table 1. [Table 1]

[0040] In Examples 1 to 4, not only the flavor but also the meat-like hardness, fibrous texture, and meat grain texture are improved compared to Comparative Examples 1 and 2. The same effect can be obtained by using MC powder instead of MC curd (Example 7). In addition, by adding vegetable protein, the meat grain texture is further improved while maintaining the excellent flavor, meat-like hardness, and fibrous texture (Examples 8 to 10).

[0041] 3.Cross-section photography After thawing, the hamburger steak was steam-heated (steam convection oven, SCC WE 61, Rational) until the core temperature reached 65°C. The cross-sections of the steak when it was broken by hand and cut with a knife were photographed and observed (Fig. 1). In Example 2, more fibers were observed in the cross section compared to Comparative Examples 3 to 5. In Examples 8 to 10, fibrous materials and granular materials were mixed in the cross section, and it is presumed that this structure contributes to the meat-like texture (fibrous texture, meaty texture). In addition, in Examples 2 and 8 to 10, the koji mold fibers were densely intertwined, and when broken by hand or cut with a knife, more resistance was felt than in Comparative Examples 3 to 5, and the toughness was closer to that of animal meat. [Industrial Applicability]

[0042] The present invention provides a meat substitute material that is excellent in meat-like hardness, fibrous texture, meat grain texture, and flavor. In addition, by combining with vegetable protein (soybean protein, wheat protein, etc.), a meat substitute material that has an improved meat grain texture and is excellent in meat-like hardness, fibrous texture, and flavor can be provided.

Claims

1. A meat substitute material comprising (A) koji mold and (B) methyl cellulose, wherein the blending amount of (B) methyl cellulose is 1 to 1.75 mass% based on the total amount of the meat substitute material.

2. The meat substitute material according to claim 1, further comprising (C) a vegetable protein.

3. A meat substitute food comprising the meat substitute material according to claim 1 or 2.

4. The method for producing a meat substitute material according to claim 1 or 2, comprising a step of mixing (A) koji mold and (B) methyl cellulose.

5. The method for producing a meat substitute material according to claim 4, which is carried out by kneading (A) koji mold and (B) a curd containing methyl cellulose.

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