Emulsion curd, method for producing the same, and plant-based food

Abstract

To provide emulsion curd with extensibility held even after freezing and thawing, and having excellent miscibility with processed food materials, a method for producing the same, and plant-based food.SOLUTION: Emulsion curd contains 50 to 80 mass% of water, 10 to 40 mass% of soybean protein, 5 to 30 mass% of oil and fat, 0.3 to 7 mass% of one or more emulsifiers selected from polyglycerol condensed ricinoleic acid ester and sucrose fatty acid ester, and 0.1 to 20 mass% of chemically-modified starch.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to emulsion curd and a method for producing the same, and to a plant-based food. [Background technology]

[0002] Processed foods such as hamburgers, sausages, chikuwa (bamboo shoots), and kamaboko (fish cakes) are made primarily from meat, such as livestock and fish, which contain a lot of animal protein. Due to the tight food supply caused by the global population increase, there are concerns about the limits of livestock and fishery resources, and there are fears of rising raw material prices and supply shortages.

[0003] As a result, progress is being made in the development of processed foods that reduce the amount of meat and fish used and supplement the reduced animal protein with vegetable proteins such as soybean protein.

[0004] In the above-mentioned processed foods, emulsion curd is used to supplement the adhesiveness and juicy texture that have traditionally been imparted by meat or fish.

[0005] Emulsion cards are usually prepared just before use, but when they are stored after preparation, they must be frozen due to hygiene concerns (see Patent Document 1).

[0006] Patent Document 1 discloses a frozen emulsion card, which is characterized in that isolated soy protein, oils and water, or isolated soy protein, oils and water, and a food surfactant are mixed together with water so that the isolated soy protein accounts for 2.5% by weight of the total, and then the mixture is uniformly mixed in a mortar and centrifuged at 1300 G for 3 minutes, and the resulting supernatant is diluted 100-fold, stirred and mixed so that the absorbance at 500 nm is in the range of 0.5 to 1.5, and then this is frozen. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Publication No. 1-231853 Summary of the Invention [Problem to be solved by the invention]

[0008] However, when stored frozen, the physical properties of the emulsion curd change after thawing, making it difficult to mix well with other ingredients when producing processed foods.

[0009] The frozen emulsion curd described in Patent Document 1 was developed with the aim of providing an emulsion curd that does not denature or lose its emulsifying ability even when frozen, and can be uniformly mixed when thawed and added to minced meat. However, the emulsion curd does not have sufficient mixability with processed food ingredients after freezing and thawing, and there has been a demand for improvement in mixability.

[0010] An object of the present invention is to provide an emulsion curd that retains extensibility even after freezing and thawing and has excellent mixability with processed food ingredients, a method for producing the same, and a plant-based food. [Means for solving the problem]

[0011] In order to achieve the above object, the present invention provides the following emulsion curd, a method for producing the same, and a plant-based food.

[0012] In the present invention, the expression X (numeric value) to Y (numeric value) means not less than X and not more than Y, unless otherwise specified.

[0013] [1] An emulsion card containing 50 to 80% by mass of water, 10 to 40% by mass of soy protein, 5 to 30% by mass of fats and oils, 0.3 to 7% by mass of one or more emulsifiers selected from polyglycerol condensed ricinoleic acid esters and sucrose fatty acid esters, and 0.1 to 20% by mass of modified starch. [2] The emulsion card according to [1], wherein the emulsifier comprises the polyglycerol condensed ricinoleic acid ester. [3] The emulsion card according to [1] or [2], wherein the modified starch comprises a pregelatinized modified starch. [4] The emulsion card according to any one of [1] to [3] above, wherein the soy protein comprises isolated soy protein. [5] A method for producing an emulsion curd according to any one of [1] to [4] above, comprising the steps of: mixing the water and the soy protein to obtain a mixture; and mixing and homogenizing the mixture with the oil or fat. [6] The method for producing an emulsion curd according to [5] above, wherein the modified starch is mixed with the soy protein before mixing with the water or is mixed with the soy protein during the homogenization step, and the emulsifier is dissolved in the oil or fat during the homogenization step. [7] A plant-based food comprising the emulsion curd according to any one of [1] to [4] above. Effect of the Invention

[0014] According to the present invention, it is possible to provide an emulsion curd that retains extensibility even after freezing and thawing and has excellent mixability with processed food ingredients, a method for producing the same, and a plant-based food. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0015] [Emulsion card] The emulsion curd according to an embodiment of the present invention (hereinafter referred to as "the present embodiment") contains 50 to 80 mass% water, 10 to 40 mass% soy protein, 5 to 30 mass% fats and oils, 0.3 to 7 mass% of one or more emulsifiers selected from polyglycerol condensed ricinoleic acid esters and sucrose fatty acid esters, and 0.1 to 20 mass% modified starch.

[0016] (soy protein) The emulsion curd according to this embodiment contains 10 to 40% by mass of soy protein. The soy protein content is preferably 12 to 35% by mass, more preferably 13 to 30% by mass, and even more preferably 15 to 25% by mass.

[0017] In this embodiment, the soy protein may be isolated soy protein, concentrated soy protein, extracted soy protein, defatted soybeans, soy flour, etc., and may be used alone or in combination of two or more. The soy protein preferably contains isolated soy protein. The ratio of isolated soy protein in the soy protein is preferably 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, or 98% by mass or more, and more preferably 100% by mass.

[0018] Isolated soy protein contains water-soluble protein separated from soybeans as a main component, and generally contains 85% by mass or more of protein on a dry matter basis (usually containing about 3-7% by mass of moisture). It is preferable to use isolated soy protein with a protein content of 85-97% by mass, and more preferably to use isolated soy protein with a protein content of 86-95% by mass. In this embodiment, components other than protein in isolated soy protein (moisture, lipids, carbohydrates, ash, etc.) are also included in the "soy protein content" (10-40% by mass). The same applies to concentrated soy protein, extracted soy protein, etc.

[0019] Isolated soy protein can be produced by extracting defatted soybeans with water under neutral to weak alkaline conditions, separating the okara, adjusting the resulting extract to an acidic state near the isoelectric point of the soy protein to produce a precipitate, separating the whey components, dissolving the precipitate, neutralizing it, and then drying it. In this way, isolated soy protein can be produced from defatted soybeans, but commercially available products can also be used. Examples of commercially available isolated soy protein products include "Solpy 5000H" and "Solpy 6000H" sold by Nisshin Oillio Group, Ltd.

[0020] Commercially available soy proteins other than isolated soy proteins can also be used. For example, a commercially available concentrated soy protein product is "Arcon F" sold by ADM, a commercially available defatted soybean product is "Soya Flower A" sold by Nisshin Oillio Group, Ltd., and a commercially available soy flour product is "Alpha Plus HS-600" and "Soya Flower NSA" sold by Nisshin Oillio Group, Ltd.

[0021] (Oils and fats) The emulsion card according to this embodiment contains 5 to 30% by mass of fats and oils. The fat and oil content is preferably 6 to 25% by mass, more preferably 7 to 20% by mass, and even more preferably 8 to 15% by mass.

[0022] In this embodiment, the oil is preferably a liquid oil at 20°C, more preferably a vegetable oil that is liquid at 20°C. Specific examples include soybean oil, rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, olive oil, rice bran oil, and wheat germ oil, and one or more of these can be used. The oil may be unrefined or refined, but it is preferable to use refined oil. These may be produced by a conventionally known method, or commercially available products may be used.

[0023] Animal fats, oils and fats synthesized from glycerin and fatty acids, and their fractionated oils, transesterified oils, hydrogenated oils, etc. can also be used. Examples of animal fats include beef tallow, milk fat, and fish oil. Examples of oils and fats synthesized from glycerin and fatty acids include medium-chain triglycerides (MCTs). Examples of fractionated oils include fractionated oils of palm oil such as palm olein, palm superolein, palm stearin, and palm midfraction. Examples of transesterified oils include transesterified oils of palm oil or fractionated oils of palm oil and other liquid oils and fats, or transesterified oils of MCT and vegetable oils. Examples of hydrogenated oils include hydrogenated oils of animal and vegetable oils and fractionated oils of animal and vegetable oils, as well as hydrogenated oils of transesterified oils. One or more of these can be used, and they can also be used in combination with the above-mentioned vegetable oils. These can be synthetic products produced by conventionally known methods, or commercially available products can also be used.

[0024] (emulsifier) The emulsion card according to the present embodiment contains 0.3 to 7% by mass of one or more emulsifiers selected from polyglycerol condensed ricinoleic acid esters and sucrose fatty acid esters, preferably 0.5 to 6% by mass, more preferably 1 to 5% by mass, even more preferably 1.5 to 4.5% by mass, and most preferably 2 to 4% by mass.

[0025] The emulsifier preferably contains a polyglycerol condensed ricinoleate (also called a polyglycerol condensed ricinoleate). The proportion of the polyglycerol condensed ricinoleate in the emulsifier is preferably 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, or 98% by mass or more, and more preferably 100% by mass.

[0026] In this embodiment, the polyglycerol condensed ricinoleic acid ester may be a commercially available product or may be produced by a conventionally known method. Commercially available products include, for example, SY Glystar CR-310, CR-500, CR-ED, CRS-75, etc., manufactured by Sakamoto Pharmaceutical Co., Ltd., Sunsoft No. 818DG, 818R, 818SK, 818H, etc., manufactured by Taiyo Kagaku Co., Ltd., and Poem PR-300, etc., manufactured by Riken Vitamin Co., Ltd. The polyglycerol condensed ricinoleic acid ester may be used alone or in combination of two or more kinds.

[0027] A polyglycerol condensed ricinoleic acid ester having an HLB of not more than 4 is preferred. The HLB of the polyglycerol condensed ricinoleic acid ester is preferably less than 3, more preferably 0-2, and even more preferably 1-2.

[0028] Also, polyglycerol condensed ricinoleate having an average degree of polymerization of 4 to 12 is preferred, and polyglycerol condensed ricinoleate having an average degree of polymerization of 4 to 10 is more preferred. Polyglycerol is produced by polymerization of glycerol, and is obtained as a mixture having various degrees of polymerization. Generally, it is difficult to isolate a polyglycerol having a degree of polymerization of 4 or more, so in this embodiment, the polyglycerol structure is allowed to be a mixture having various degrees of polymerization. Therefore, in this embodiment, the degree of polymerization is the average degree of polymerization in the polyglycerol structure. The degree of polymerization can be calculated, for example, from the following relational formula of the hydroxyl value (OHV), the degree of polymerization (n), and the molecular weight (MW). MW=74n+18 OHV=56110(n+2) / MW

[0029] In this embodiment, the sucrose fatty acid ester is an esterification product of sucrose and a linear fatty acid having 8 to 24 carbon atoms, and preferably 50% by mass or more of the constituent fatty acid is a saturated fatty acid, more preferably 60 to 100% by mass of the constituent fatty acid is a saturated fatty acid, and even more preferably 70 to 100% by mass of the constituent fatty acid is a saturated fatty acid. As the saturated fatty acid, palmitic acid and stearic acid are preferable, and stearic acid is more preferable. Among the linear fatty acids having 8 to 24 carbon atoms, fatty acids other than the saturated fatty acids are unsaturated fatty acids, and oleic acid is preferable. As the sucrose fatty acid ester, a commercially available product may be used, or one produced by a conventionally known method may be used. As the commercially available product, for example, Ryoto Sugar Ester S-1170 and O-170 manufactured by Mitsubishi Chemical Corporation may be appropriately used. The sucrose fatty acid ester may be used alone or in combination of two or more kinds.

[0030] Sucrose fatty acid esters having an HLB of 0 to 16 are preferred. The HLB of sucrose fatty acid esters is preferably 7 to 15, more preferably 8 to 14, and even more preferably 9 to 13. HLB is an abbreviation for hydrophile lipophile balance, and is an index for determining whether an emulsifier is hydrophilic or lipophilic, and takes a value of 0 to 20. The smaller the HLB value, the stronger the lipophilicity. In the present invention, the HLB is calculated using the Atlas method. In the Atlas method, the HLB is calculated by the following formula. HLB = 20 × (1-S / A) S: Saponification value A: Neutralization value of fatty acid in ester

[0031] (chemically modified starch) The emulsion card according to the present embodiment contains 0.1 to 20% by mass of modified starch (also referred to as processed starch). The lower limit of the content of the modified starch is preferably 0.2% by mass, 0.3% by mass, or 0.4% by mass, and more preferably 0.5% by mass, 0.6% by mass, 0.7% by mass, 0.8% by mass, 0.9% by mass, or 1% by mass. The upper limit of the content of the modified starch is preferably 10% by mass, 9% by mass, 8% by mass, 7% by mass, or 6% by mass, and more preferably 5% by mass, 4.5% by mass, 4% by mass, 3.5% by mass, or 3% by mass. These lower and upper limits can be appropriately combined, and are preferably, for example, 0.3 to 10% by mass, 0.5 to 8% by mass, or 1 to 5% by mass.

[0032] In this embodiment, the modified starch is not particularly limited as long as it can be used in the food industry, and can be appropriately selected and used. Specifically, examples of modified starch include starch (natural starch) derived from wheat, rice, corn, potato, tapioca, sweet potato, sago palm, etc., which is physically, enzymatically, or chemically processed. Physical processing includes drying, heating, stirring, etc., enzymatic processing includes enzyme treatment with α-amylase, etc., and chemical processing includes chemically modifying glucose chains constituting starch using various chemical substances, or performing inter- or intramolecular cross-linking of starch molecules. The above-mentioned treatments may be performed alone or in combination of two or more types.

[0033] Specific examples include starch octenylsuccinate, metal salts of starch octenylsuccinate (e.g., sodium octenylsuccinate), hydroxypropylated starch, crosslinked starch, hydroxypropylated phosphate crosslinked starch, phosphate crosslinked starch, phosphate monoesterified phosphate crosslinked starch, acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch, acetylated oxidized starch, sodium starch glycolate, carboxymethyl starch, cationic starch, and starch acetate.

[0034] In this embodiment, preferred are starch octenyl succinate, metal salts of starch octenyl succinate (e.g., sodium starch octenyl succinate), crosslinked starch, phosphate crosslinked starch, and hydroxypropylated phosphate crosslinked starch. Also preferred are pregelatinized modified starches, and more preferred are pregelatinized modified starches such as starch octenyl succinate, metal salts of starch octenyl succinate (e.g., sodium starch octenyl succinate), crosslinked starch, phosphate crosslinked starch, and hydroxypropylated phosphate crosslinked starch. Note that gelatinization refers to starch that has been gelatinized (gelatinized), and examples of the gelatinization method include a spray dryer treatment, a drum dryer treatment, an extruder treatment, etc. To obtain gelatinized chemically modified starch, a chemically modified starch may be pregelatinized, or starch may be pregelatinized and then chemically modified.

[0035] The modified starch may be used alone or in combination of two or more kinds. The modified starch may be produced by a known method or may be a commercially available product.

[0036] (water) The emulsion card according to this embodiment contains 50 to 80% by mass of water, preferably 55 to 75% by mass, and more preferably 60 to 70% by mass.

[0037] In this embodiment, the water may be tap water, ground water, purified water (distilled water, ion-exchanged water, etc.), pure water, etc. In order to suppress the temperature rise in the emulsion card manufacturing process, it is preferable to use ice water in which 1 / 4 to 1 / 2 of the mass of the water is ice.

[0038] (Other additives) The emulsion card according to the present embodiment may contain various additives other than the above-mentioned raw materials as appropriate, provided that the effect of the present invention is not impaired. Examples of such additives include emulsifiers other than the above-mentioned polyglycerol condensed ricinoleic acid esters and sucrose fatty acid esters, antioxidants, pH adjusters, thickeners, colorants, and preservatives. These additives may be used alone or in combination of two or more.

[0039] (Shape, use and effect of emulsion card) The emulsion curd according to the present embodiment is an emulsion obtained by mixing and emulsifying the above-mentioned raw materials, and is generally in the form of a paste or a plastic curd, but the shape is not limited thereto. The emulsion curd according to the present embodiment can be used as an ingredient for plant-based foods, and is used by adding or mixing it with ingredients for processed meat foods, processed seafood foods, and the like.

[0040] The emulsion curd according to the present embodiment retains its extensibility even after freezing and thawing, and has excellent mixability with processed food ingredients. Conventional emulsion curds have problems with their physical properties (mixability) after freezing and thawing, so in principle they are prepared just before use. However, the emulsion curd according to the present embodiment allows for bulk production and wide-area distribution as a frozen product, which also eliminates the need to produce emulsion curd at the manufacturing site of processed foods. Furthermore, according to a preferred embodiment, it is also possible to impart a "fluffy texture" to processed meat products and the like.

[0041] [Plant-based food] The plant-based food according to the present embodiment contains the emulsion curd according to the present embodiment. The plant-based food mainly means a processed food that uses raw materials of plant origin as a substitute for animal raw materials such as meat, eggs, milk, butter, etc., but it is not limited to a food that uses only raw materials of plant origin, and may contain raw materials or food additives of animal origin.

[0042] In this embodiment, examples of plant-based foods include processed meat foods and processed seafood foods. Examples of processed meat foods include hamburger steaks, dumplings, shumai, patties, meatballs, nuggets, meatballs, ham, sausages, salami, frankfurters, corn dogs, spring rolls, meat buns, xiaolongbao, minced meat cutlets, meat pies, ravioli, lasagna, meatloaf, cabbage rolls, stuffed peppers, and other processed foods using various kinds of minced meat. Examples of processed seafood foods include fish sausages, crab sticks, kamaboko, chikuwa, and satsumaage.

[0043] The content of emulsion curd in a plant-based food can be adjusted appropriately depending on the type of plant-based food, in accordance with the known manufacturing methods and conditions for each.

[0044] [Method of manufacturing emulsion card] The method for producing emulsion curd according to this embodiment is the method for producing emulsion curd according to the above embodiment, and includes a step of mixing water and soy protein to obtain a mixture, and a step of mixing the mixture with fats and oils to homogenize it. The definitions of each term and the type and content of each component in this production method are as explained in the section on emulsion curd according to this embodiment.

[0045] In the step of mixing water and soy protein to obtain a mixture, the soy protein is mixed with water while swelling the soy protein to obtain a mixture. Modified starch may be added in this step, but it is preferable to mix the modified starch with the soy protein before mixing with water to prevent the formation of lumps. All or a part of the modified starch may be added in the step of mixing the mixture with fats and oils and homogenizing it.

[0046] In the step of mixing and homogenizing the mixture with the oil, for example, the oil is added to the mixture and thoroughly mixed to homogenize it. In the homogenization step, it is preferable to add one or more emulsifiers selected from polyglycerol condensed ricinoleic acid esters and sucrose fatty acid esters to dissolve them in the oil. Specifically, the emulsifier may be dissolved in the oil before mixing the mixture with the oil in the homogenization step, or may be added after or simultaneously with mixing the mixture with the oil in the homogenization step and dissolved in the oil.

[0047] When other raw materials are added, they may be added at any of the above steps, but it is preferable to add water-soluble materials in the step of obtaining the mixture, and it is preferable to add oil-soluble materials in the step of homogenizing.

[0048] The present invention will now be described with reference to examples, but the present invention is not limited to these examples. EXAMPLES

[0049] [Raw materials for emulsion card] The following ingredients were used for the emulsion curd: Soy protein: Product name "Solpy 6000H", manufactured by Nisshin Oillio Group Co., Ltd., isolated soy protein, protein content 87% by mass Rapeseed oil: Product name "Nissin Canola Oil", manufactured by Nisshin Oillio Group Co., Ltd., refined rapeseed oil that is liquid at 20℃ PGPR-1: Product name "Sunsoft No. 818H", manufactured by Taiyo Kagaku Co., Ltd., polyglycerol condensed ricinoleic acid ester, HLB1 PGPR-2: Prototype, polyglycerol condensed ricinoleic acid ester, HLB4 Sugar ester: Product name "Ryoto Sugar Ester S-1170", manufactured by Mitsubishi Chemical Corporation, sucrose stearate, HLB11 Lecithin: Product name "Lecithin DX", manufactured by Nisshin Oillio Group, Ltd. Diglycerin: Product name "Poem DO-100V", manufactured by Riken Vitamin Co., Ltd., diglycerin monooleate, HLB 7.4 Modified starch-1: Product name "Emulstar 500A", manufactured by Matsutani Chemical Industry Co., Ltd., alpha-octenyl succinate starch Modified starch-2: Trade name "Prigel VA70T", manufactured by Matsutani Chemical Industry Co., Ltd., alpha-hydroxypropyl phosphate cross-linked starch Water (ice water): distilled water

[0050] [Emulsion card manufacturing] Ice water and a powder mixture of soy protein and modified starch were added to a food processor, and the powder mixture was thoroughly mixed with the water and then stirred for several minutes to swell the soy protein and modified starch, obtaining a mixture. Rapeseed oil with an emulsifier dissolved therein was added little by little to the obtained mixture, and the stirring and homogenization process was repeated until all of the rapeseed oil was added. The mixture was further stirred for several minutes while paying attention to the rise in product temperature, to obtain a homogenous and elastic emulsion curd. The composition (mass%) of each raw material is as shown in Table 1.

[0051] [Table 1]

[0052] [Evaluation of freeze-thaw resistance] The emulsion curds (samples) thus produced were evaluated for extensibility after freezing and thawing by the following method. Each sample was frozen overnight at -20°C, then thawed in a chilled container (5°C, 2 hours), and a panel of five members unanimously evaluated the extensibility of the sample when pressed with their fingers according to the following criteria. The control was an emulsion card from each manufacturing example that had not been frozen. The results are shown in Table 1. <Evaluation criteria> ○: Extensibility is the same as the control. ×: Extensibility is inferior to that of the control, or there is no extensibility.

[0053] [Evaluation of compatibility] The dynamic viscoelasticity (complex shear modulus) of the emulsion curds was measured to quantitatively evaluate the mixing property of the emulsion curds (samples) with the seeds. The seeds were made of vegetable mince prepared according to the recipe (Table 2) described later (hereinafter the same). The dynamic viscoelasticity was measured using a Modular Compact Rheometer MCR102 (manufactured by AntonPaar). Using a parallel plate fixture (PP25 / P2, manufactured by AntonPaar), the linear region of the strain versus stress for each sample was first obtained, and then the complex shear modulus (Pa) was obtained by setting the following measurement conditions with reference to the obtained linear region, and was evaluated according to the following criteria. The results are shown in Table 1. Measurement conditions: normal stress 3N, shear strain 0.001, product temperature 10℃

[0054] <Evaluation criteria based on measured complex shear modulus> ◎◎(best): 3000 Pa or more and less than 4000 Pa ◎(Even better): 4000 Pa or more and less than 5000 Pa ○ (Good): 2000 Pa or more but less than 3000 Pa, or 5000 Pa or more but less than 7000 Pa × (bad): Less than 2000 Pa or more than 7000 Pa

[0055] The above evaluation results based on the measured values ​​of the complex shear modulus were consistent with the subjective mixability evaluation (sense of ease of mixing with seeds) based on the following evaluation criteria. The produced emulsion cards (samples) were evaluated by the five panelists in terms of ease of mixing when each sample was mixed into the seeds, based on the following criteria.

[0056] <Subjective evaluation criteria for mixture> ◎◎ (best): When the measured complex shear modulus was 3,000 Pa or more and less than 4,000 Pa, the emulsion card blended more smoothly with the seeds than those marked "◎" or "○", and was able to be mixed uniformly in a shorter time than those marked "○". ◎ (Even better): When the measured complex shear modulus was 4000 Pa or more and less than 5000 Pa, the emulsion card blended smoothly with the seeds and could be mixed uniformly in a shorter time than in the case of "○". ◯ (Good): When the measured complex shear modulus was 5000 Pa or more and less than 6000 Pa, the emulsion card smoothly blended with the seeds and was uniformly mixed. × (bad): When the measured complex shear modulus exceeded 8000 Pa, it became difficult to mix with the seeds.

[0057] [Production and evaluation of plant-based hamburger] 1. Preparation of vegetable mince (seed) According to the recipe below (Table 2), all the raw materials were added to water, stirred and mixed uniformly, and then left to stand in a refrigerator for 30 minutes to prepare a total of 500 g of vegetable mince.

[0058] [Table 2]

[0059] 2. Production and evaluation of plant-based hamburger According to the recipe (Table 3) below, emulsion curd (Example 1 or Comparative Example 1) and other ingredients were added to the prepared vegetable mince and kneaded thoroughly to prepare putty. However, the emulsion curd used in Example 1 was frozen and then thawed, while the emulsion curd used in Comparative Example 1 was freshly prepared. In preparing the putty, the emulsion curd of Example 1 was easier to mix with other ingredients than that of Comparative Example 1.

[0060] [Table 3]

[0061] The patty was divided into 30 g portions, molded, and fried in a frying pan to obtain a plant-based hamburger. A five-member panel evaluated the texture of the plant-based hamburger, and all of the panelists rated Example 1 as more preferable than Comparative Example 1, with a "fluffy texture." 〇: "Fluffy texture" is preferable. ×: The "fluffy texture" is inferior to that of Example 1.

Claims

1. The emulsion card contains 50 to 80 mass% of water, 10 to 40 mass% of soy protein, 5 to 30 mass% of fats and oils, 0.3 to 7 mass% of one or more emulsifiers selected from polyglycerol condensed ricinoleic acid esters and sucrose fatty acid esters, and 0.1 to 20 mass% of modified starch.

2. The emulsion card according to claim 1 , wherein the emulsifier comprises the polyglycerol condensed ricinoleic acid ester.

3. 2. The emulsion card according to claim 1, wherein the modified starch comprises a pregelatinized modified starch.

4. 2. The emulsion card of claim 1, wherein the soy protein comprises isolated soy protein.

5. A method for producing an emulsion card according to any one of claims 1 to 4, comprising the steps of: A method for producing emulsion curd, comprising the steps of: mixing the water and the soy protein to obtain a mixture; and mixing and homogenizing the mixture with the oil or fat.

6. The modified starch is mixed with the soy protein prior to mixing with the water or during the homogenization step; and The method for producing emulsion curd according to claim 5, wherein the emulsifier is dissolved in the oil in the homogenizing step.

7. A plant-based food comprising the emulsion curd according to any one of claims 1 to 4.

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