Fatty meat-like food product and production method of fatty meat-like food product

Abstract

To provide a novel plant-based fatty meat-like food product which can be used as fatty meat.SOLUTION: A fatty meat-like food product is provided, the food product including: (A) oily water gel containing water, liquid oil having a melting point of lower than 35°C, and a reversible thermosetting gel agent; (B) starch; (C) solid oil having a melting point of 35°C or higher; and (D) water. An amount of the reversible thermosetting gel agent contained in the oily water gel (A) is in a range of 1.5-5 pts.mass relative to the total 100 pts.mass of the water in the oil water gel and the liquid oil having the melting point of lower than 35°C; a ratio b / a of mass b of water (D) to mass a of the solid oil (C) having a melting point of 35°C or higher is 2.00 or lower; and an amount of the oily water gel (A) is 12-45 mass% relative to the total mass of the oily water gel (A), solid oil (C) having a melting point of 35°C or higher, and water (D).SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to fatty-like foods and a method for producing fatty-like foods.

Background Art

[0002] In recent years, from the viewpoints of "environmental load", "food shortage", "healthcare", "animal ethics", etc., plant-based foods (foods made from plant-based ingredients) have spread in the market and are becoming more common year by year. The market size of plant-based foods in Japan was 5.1 billion yen (according to a survey by TPC Marketing Research) in 2011, but it reached 28.5 billion yen (according to a survey by the Japan Food Journal) in 2021, growing more than fivefold in 10 years. Among plant-based foods, meat substitutes using vegetable proteins represented by soybeans are also widely distributed in the market. There are an increasing number of products that are closer to meat in appearance and taste, and consumers are demanding higher-quality meat-like foods (Patent Documents 1 and 2). In beef fat, about 74% is lipid, and even in pork fat, 72% of the fat is lipid. This fat gives the unique sweetness and richness of meat and other delicious flavors. However, currently, there are few plant-based meat-like foods produced as fat. Conventional meat-like foods have many problems such as the smell peculiar to soybeans, a lack of firmness, and poor shape retention. To improve these problems, a manufacturing method has been reported in which fats and oils are mixed into meat-like processed products such as hamburgers to impart a juicy feeling (Patent Document 3), but these technologies are limited to formed meat.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0004] An object of the present invention is to provide a novel plant-based fat-like food that can be used as fat. Another object of the present invention is to provide a plant-based fat-like food that has freeze resistance and provides a juicy feeling when eaten.

Means for Solving the Problems

[0005] As a result of intensive studies, the present inventors have found that a composition containing an oil-in-water gel containing water, a liquid oil having a melting point of less than 35°C, and a reversible thermosetting gelling agent, and further containing starch, solid fat, and water, becomes a fat-like food that provides a juicy feeling when eaten, and thus completed the present invention. The present invention provides the following. [1] (A) An oil-in-water gel containing water, a liquid oil having a melting point of less than 35°C, and a reversible thermosetting gelling agent, (B) starch, (C) solid fat having a melting point of 35°C or higher, (D) water and at least containing, (A) The amount of the reversible thermosetting gelling agent contained in the oil-in-water gel is in the range of 1.5 to 5 parts by mass with respect to 100 parts by mass in total of water and the liquid oil having a melting point of less than 35°C in the oil-in-water gel, (C) The ratio b / a of the mass b of water (D) to the mass a of the solid fat having a melting point of 35°C or higher is 2.00 or less, (A) The amount of the oil-in-water gel is 12 to 45% by mass with respect to the total mass of (A) the oil-in-water gel, (C) the solid fat having a melting point of 35°C or higher, and (D) water, a fat-like food. [2] The fat-like food according to [1], wherein (A) the amount of the liquid oil having a melting point of less than 35°C contained in the oil-in-water gel is in the range of 5 to 55% by mass with respect to the total mass of water and the liquid oil having a melting point of less than 35°C in the oil-in-water gel. [3] The fat-like food according to [1] or [2], wherein the ratio b / a of the mass b of water (D) to the mass a of the solid fat having a melting point of 35°C or higher is 0.04 or higher. [4] The fatty-like food according to any one of [1] to [3], wherein the amount of starch is 1 part by mass or more with respect to 100 parts by mass in total of (A) the oil-water gel, (C) the solid fat having a melting point of 35°C or higher, and (D) water. [5] The fatty-like food according to any one of [1] to [4], wherein the reversible thermosetting gelling agent contained in (A) the oil-water gel is a cellulose derivative. [6] The fatty-like food according to any one of [1] to [5], wherein (B) the starch is at least one selected from the group consisting of potato starch, corn starch, waxy corn starch, tapioca starch, and hydroxypropyl phosphate cross-linked starch, hydroxypropyl starch, and phosphate cross-linked starch obtained by chemically, physically, or enzymatically modifying these starches. [7] The following steps 1 to 4: Step 1: A step of adding a reversible thermosetting gelling agent to a liquid oil or fat having a melting point of less than 35°C, stirring, and obtaining a dispersed mixture. Step 2: A step of adding water to the mixture obtained in Step 1, mixing, cooling, and obtaining (A) the oil-water gel. Step 3: A step of adding (B) starch, (C) the solid fat having a melting point of 35°C or higher, and (D) water to the (A) oil-water gel obtained in Step 2, mixing, and obtaining a mixture. Step 4: A step of heating the mixture obtained in Step 3 and then cooling to obtain a fatty-like food. A method for producing a fatty-like food according to any one of [1] to [6], including the above steps. [Advantages of the Invention]

[0006] The present invention can provide a fatty-like food having a juicy feeling like the fat of meat without using animal-derived raw materials by using a reversible thermosetting gelling agent. Further, since the fatty-like food of the present invention is also excellent in freeze resistance, it can be stored frozen. The fatty-like food of the present invention is a food made of a plant-based material that has a small environmental load, has a juicy feeling and shape retention similar to the fat of meat, and is imparted with freeze resistance. [Brief Description of the Drawings]

[0007]

Figure 1

Mode for Carrying Out the Invention

[0008] (1) Fat-like food The fat-like food of the present invention is (A) An oil-in-water gel containing water, a liquid oil having a melting point of less than 35°C, and a reversible thermosetting gelling agent, (B) Starch, (C) A solid oil having a melting point of 35°C or higher, (D) Water and contains at least, (A) The amount of the reversible thermosetting gelling agent contained in the oil-in-water gel is in the range of 1.5 to 5 parts by mass with respect to 100 parts by mass in total of water and the liquid oil having a melting point of less than 35°C in the oil-in-water gel, (C) The ratio b / a of the mass b of water (D) to the mass a of the solid oil having a melting point of 35°C or higher is 2.00 or less, (A) The amount of the oil-in-water gel is 12 to 45% by mass with respect to the total mass of (A) the oil-in-water gel, (C) the solid oil having a melting point of 35°C or higher, and (D) water, is a fat-like food.

[0009] In the present invention, the "fat-like food" is a food produced from other than animal meat, which has an appearance, texture / hardness, or taste similar to that of the fat, which is a part where the fat contained in animal meat such as pork and beef is concentrated. At the time of eating, the spread of the oil oozing out in the mouth can be felt and a juicy feeling can be obtained. In the present invention, preferably, it means a food produced from plant-derived components (also referred to as plant-based materials). More preferably, it means a food similar to fat produced only from plant-derived components without using animal-derived raw materials. In addition, since a method of using the fat-like food by freezing it during production, storage, distribution, etc. is conceivable, it is preferable that the shape retention property is good and it maintains a gel state even after thawing. The fat-like food of the present invention can be used for frozen foods.

[0010] Each component of the fat-like food of the present invention will be further described. (A) An oil-in-water gel containing water, a liquid oil having a melting point of less than 35°C, and a reversible thermosetting gelling agent One feature of the present invention is the use of an oil-in-water gel containing water, a liquid oil having a melting point of less than 35°C, and a reversible thermosetting gelling agent. (A-1) Oil-in-water gel The oil-in-water gel of the present invention refers to a gel-like composition in which an oil-water mixture is dispersed in a stable state with little oil-water separation by the action of a gelling agent. In this specification, the gel-like composition is not defined in a strict sense in colloid science, but means a composition having high viscosity and not flowing at room temperature, and being solid as a whole system.

[0011] The blending amount of (A) the oil-in-water gel in the fatty-like food is 12 to 45% by mass, more preferably 24 to 38% by mass, based on 100% by mass of the total mass of (A) the oil-in-water gel, (C) a solid oil having a melting point of 35°C or higher, and (D) water. Within the above range, a fatty-like food having good hardness and shape retention and a juicy feeling can be obtained. If the blending amount of the oil-in-water gel is too small, the shape will not hold together and it will be a fluid dough. If the blending amount of the oil-in-water gel is too large, it will be hard and lack a juicy texture. The oil-in-water gel can be prepared by mixing and dispersing a reversible thermosetting gelling agent and a liquid oil, and further adding water, preferably cold water, more preferably water at 10°C or lower, and stirring to cause gelation.

[0012] (A-2) Reversible thermosetting gelling agent In the present invention, the reversible thermosetting gelling agent refers to a substance that gels and solidifies a liquid. In the present invention, the "reversible thermosetting gelling agent" refers to a gelling agent having the property that the gelling agent solution becomes gel-like upon heating and returns to the original liquid state upon cooling. Preferred examples of the reversible thermosetting gelling agent include cellulose derivatives such as methylcellulose and hydroxypropylmethylcellulose. More preferably, it is methylcellulose. The amount of the reversible thermosetting gelling agent contained in the (A) oil-water gel of the present invention is in the range of 1.5 to 5 parts by mass with respect to 100 parts by mass in total of water and liquid oil having a melting point of less than 35°C in the oil-water gel. Preferably, it is in the range of 1.5 to 4.0 parts by mass, more preferably in the range of 2.0 to 3.5 parts by mass, and still more preferably in the range of 2.0 to 3.0 parts by mass. If it is more than 1.5 parts by mass, a juicy fatty-like food can be obtained, and if it is 5.0 parts by mass or less, a fatty-like food with good hardness and shape retention can be obtained.

[0013] (A-3) Liquid oil having a melting point of less than 35°C The oil used for producing the oil-water gel is a liquid oil (also referred to as a normal-temperature liquid oil) having a melting point of less than 35°C (normal temperature). In the case of a solid oil having a melting point of 35°C or higher (also referred to as a normal-temperature solid oil), it is difficult to gel during the production of the oil-water gel and becomes a soft state with fluidity, which is not suitable for the production of fatty-like foods. In this specification, the liquid oil having a melting point of less than 35°C refers to an oil that is liquid at normal temperature and is separated and purified from oilseed raw materials. Specifically, it refers to an oil that is liquid when left standing for 24 hours at a temperature of less than 35°C. Liquid oils generally contain more glycerin esters of unsaturated fatty acids than saturated fatty acids. Specific examples of liquid oils include, for example, vegetable oils such as soybean oil, rapeseed oil, corn oil, and salad oil, and animal oils such as fish oil and liver oil. However, since it is a plant-based material according to the gist of the present invention, vegetable oils such as soybean oil, rapeseed oil, corn oil, salad oil, safflower oil, sunflower oil, sesame oil, olive oil, and linseed oil are preferred, and from the viewpoint of flavor, soybean oil, rapeseed oil, corn oil, salad oil, safflower oil, and sunflower oil are more preferred. (A) The amount of the liquid oil having a melting point of less than 35°C contained in the oil-water gel is preferably 5 to 55% by mass, more preferably 8 to 52% by mass, still more preferably 10 to 45% by mass, and even more preferably 20 to 42% by mass with respect to the total mass of water and the liquid oil having a melting point of less than 35°C in the oil-water gel. If the amount of the liquid oil is too small, the texture of the fatty-like food becomes soft, and if the amount of the liquid oil is too large, the texture becomes hard and lacks a juicy feeling.

[0014] (A-4) Water The oil-water gel contains water. The water in the oil-water gel is preferably contained in such an amount that (A) the liquid oil and fat having a melting point of less than 35°C contained in the oil-water gel is in a predetermined amount with respect to the total mass of the water and the liquid oil and fat having a melting point of less than 35°C in the oil-water gel.

[0015] (B) Starch The fatty-like food contains starch. The raw material of the starch is not particularly limited, and examples thereof include wheat starch, corn starch, waxy corn starch, potato starch, sweet potato starch, tapioca starch, rice starch, sago starch, and waste starch. Processed starches obtained by chemically, physically, or enzymatically modifying these starches can also be used. Any type of starch can be used, but potato starch is preferably used from the viewpoints of the hardness of the fatty-like food, the shape retention property after thawing, and juiciness. If it is a processed starch, it is hydroxypropyl phosphate cross-linked starch. The amount of starch is preferably contained in an amount of 1 part by mass or more with respect to 100 parts by mass in total of (A) the oil-water gel, (C) the solid oil and fat having a melting point of 35°C or higher, and (D) water. More preferably, it is 3 to 30 parts by mass, still more preferably 3 to 25 parts by mass, and even more preferably 5 to 20 parts by mass. When starch is not contained, the shape retention property is particularly low, and it becomes difficult to form the fatty-like food. When starch is contained in the above content, the juiciness, hardness, and shape retention property are within an appropriate range, which is preferable as a fatty-like food.

[0016] (C) Solid oil and fat having a melting point of 35°C or higher The fatty-like food contains solid oil and fat having a melting point of 35°C or higher. The solid oil and fat refers to an oil and fat that is solid at room temperature and is separated and purified from oilseed raw materials. Specifically, it refers to an oil and fat that is solid when left standing at 35°C or higher for 24 hours. Solid oil and fat generally contains more glycerin esters of saturated fatty acids than unsaturated fatty acids. Specific examples of the solid oil and fat include animal fats such as beef tallow and lard, and vegetable fats such as palm oil and palm kernel oil. However, from the viewpoint of being a plant-based material which is the gist of the present invention, vegetable fats such as palm oil and palm kernel oil are preferable. If it is a solid oil and fat that is solid at a temperature of 35°C or higher, a fatty-like food can be produced. If it is a liquid oil and fat that is liquid at a temperature of less than 35°C, the shape retention property of the fatty-like food is poor, resulting in a soft texture, which is unsuitable. (C) The ratio b / a of the mass b of (D) water to the mass a of the solid fat with a melting point of 35°C or higher is 2.00 or less. It is preferably 0.04 or more, more preferably 0.04 to 1.80, even more preferably 0.10 to 1.30, and still more preferably 0.10 to 0.90.

[0017] (D) Water The fatty-like food contains (D) water in addition to the above (A) to (C). The mass b of water may be an amount such that b / a is 2.00 or less. Since water is always contained, b > 0, and since the solid fat with a melting point of 35°C or higher in (C) is also always contained, a > 0. Therefore, b / a is greater than 0 (>0). It is preferably 0.04 or more. A fatty-like food with excellent shape retention can be produced within the above range. When (D) water is not contained, the shape retention is poor, and it may not be possible to produce a fatty-like food.

[0018] (2) Method for producing a fatty-like food The fatty-like food is produced by molding and heating an oil-water gel containing a reversible thermosetting gelling agent and a mixture of solid fat, starch, and water. More specifically, it is preferably produced by the following steps. Step 1: A step of adding a reversible thermosetting gelling agent to a liquid fat with a melting point of less than 35°C and stirring to obtain a dispersed mixture Step 2: A step of adding water to the mixture obtained in Step 1, mixing, and then cooling to obtain (A) an oil-water gel Step 3: A step of adding (B) starch, (C) solid fat with a melting point of 35°C or higher, and (D) water to the (A) oil-water gel obtained in Step 2 and mixing to obtain a mixture Step 4: A step of heating the mixture obtained in Step 3 and then cooling to obtain a fatty-like food

[0019] The stirring method in Steps 1 and 3 or the mixing method in Step 2 is not particularly limited. For example, it can be carried out by stirring at 1900 to 3200 rpm for about 2 to 5 minutes using a stirrer such as a food processor or a mixer. Cooling in step 2 is preferably carried out at about 0 to 10 °C for about 30 minutes to 18 hours.

[0020] The heating method in step 4 is not particularly limited, and any known heating means can be preferably applied. Specific examples of the heating means include superheated steam treatment, steam convection treatment, hot air injection treatment (jet oven), etc. Conditions may be such that the temperature at which the reversible thermosetting gel thermally coagulates and gels is reached, and the temperature at which the starch gelatinizes is reached. More specifically, the temperature of the core part (the part where heat is least likely to pass through) of the raw material mixture may be 70 °C or higher, preferably 75 °C or higher, and more preferably 80 °C or higher. From the viewpoint of hygienic management of food production, heating at a core temperature of 85 °C for 1 minute or more, or heating equivalent thereto, is more preferable because heat sterilization treatment can be simultaneously performed. In the case where the oil-water gel is formed into a plate shape with a thickness of about 2 mm, if it is superheated steam treatment, it may be heated at 110 to 250 °C for 1 to 3 minutes, if it is steam convection, it may be heated at 110 to 300 °C for 1 to 3 minutes, and if it is hot air injection treatment, it may be heated at 160 to 200 °C for 2 to 3 minutes. Such heating conditions may be appropriately adjusted according to the type of starch used and the size and shape of the formed raw material mixture. When heating, the raw material mixture may be hermetically packaged with a heat-resistant packaging material. Unless otherwise specified, % in this specification means mass %.

Examples

[0021] Production Example 1: Production of Oil-in-Water Gel (1) According to Formulation Table 1, 10 parts by mass of a reversible thermosetting gelling agent (methylcellulose, manufactured by Shin-Etsu Chemical Co., Ltd.) was added to 150 parts by mass of liquid oil (rapeseed oil, manufactured by Fuji Oil Co., Ltd.), and the mixture was stirred and dispersed at 2900 rpm for 1 minute using a hood processor. 340 parts by mass of water at 0 °C was added to the mixture, and the mixture was mixed at 2900 rpm for 3 minutes using a hood processor. (2) (1) was left overnight in a refrigerator at 4 °C to obtain an oil-water gel.

[0022] TIFF2025086531000002.tif42107

[0023] Production Example 2: Production of Fatty-Like Food (1) According to Formulation Table 2, 30 parts by mass of the oil-water gel obtained in Production Example 1, 40 parts by mass of solid fat (palm oil, manufactured by Taiyo Kagaku Co., Ltd.), 5 parts by mass of modified starch (hydroxypropyl-phosphate cross-linked starch, manufactured by Matsutani Chemical Industry Co., Ltd.), and 10 parts by mass of water were added, and the mixture was mixed with a hood processor at 2900 rpm for 3 minutes. (2) The mixture of (1) was stretched to a thickness of 3 mm and molded. (3) The molded mixture of (2) was heated with superheated steam at 170 °C for 2 minutes. (4) After heating, it was frozen at -30 °C using a quick freezer, and the obtained fatty-like food was stored in a freezer at -20 °C.

[0024] TIFF2025086531000003.tif3672

[0025] Evaluation Example 1: Sensory Evaluation of Fatty-Like Food The frozen fatty-like food was placed at room temperature to thaw, and then baked on one side for 40 seconds each over medium heat using a frying pan. According to Evaluation Criteria Table 1, it was evaluated by 10 expert panelists, and the average score of the evaluation points was determined.

[0026] TIFF2025086531000004.tif126170

[0027] <Test Example 1: Examination of Upper Limits of Each Material during Preparation of Oil-in-Water Gel> In order to examine the blending ratio of oil and fat and water in the oil-water gel, an oil-water gel was prepared according to Production Example 1 except that the blending ratio of liquid oil and fat and water was changed as shown in Table 1, a fatty-like food was produced according to Production Example 2, and the results of sensory evaluation according to Evaluation Example 1 are shown in Table 1. When the blending amount of liquid oil and fat with a melting point of less than 35 °C was 5 to 55% by mass of the total mass of water and liquid oil and fat with a melting point of less than 35 °C in the oil-water gel, the texture, shape retention, and juiciness were good (Examples 1 to 7). When the blending amount of liquid oil and fat was less than 5% by mass, the texture became too soft, and when the amount of liquid oil and fat increased too much, the texture tended to become hard.

[0028] TIFF2025086531000005.tif69170

[0029] <Test Example 2: Examination of Blending Amount of Reversible Thermosetting Gelator> In order to examine the appropriate blending amount of the reversible thermosetting gelling agent, an oil-water gel was prepared according to Production Example 1 except that the blending amount of the reversible thermosetting gelling agent was changed as shown in Table 2, a fatty food was produced according to Production Example 2, and the results of sensory evaluation according to Evaluation Example 1 are shown in Table 2. The blending amount of the reversible thermosetting gelling agent is preferably 1.5 to 5 parts by mass, more preferably 2 to 3 parts by mass, based on 100 parts by mass in total of water in the oil-water gel and liquid oil and fat having a melting point of less than 35°C (Examples 4, 8 to 9). When the blending amount of the reversible thermosetting gelation was 1 part by mass or less, the texture was hard and lacked juiciness, which was unsuitable (Comparative Example 2). When it was 6 parts by mass or more, it was too soft to maintain the shape, which was unsuitable (Comparative Example 3).

[0030] TIFF2025086531000006.tif67123

[0031] <Test Example 3: Verification of Heating Method for Fatty-Like Food> In order to examine the heating method during the production of the fatty food, an oil-water gel was prepared according to Production Example 1, and a fatty food was produced according to Production Example 2 except that the heating conditions in (3) of Production Example 2 were changed as shown in Table 3, and the results of sensory evaluation according to Evaluation Example 1 are shown in Table 3. Even when the heating method, temperature conditions, and heating time were changed, the evaluation of the fatty food was not significantly different and was good in any test (Examples 4, 10 to 13).

[0032] TIFF2025086531000007.tif51170

[0033] <Test Example 4: Verification of Types of Oils and Fats during Production of Oil-in-Water Gel> In order to examine the type of oil and fat used during the production of the oil-water gel, an oil-water gel was prepared according to Production Example 1 except that the type of oil and fat was changed as shown in Table 3, a fatty food was produced according to Production Example 2, and the results of sensory evaluation according to Evaluation Example 1 are shown in Table 3. When the oil and fat during the production of the oil-water gel was liquid at 35°C or lower (room temperature), it was possible to produce a fat-like food (Examples 4, 14 to 15). However, in the case of solid shortening at a temperature higher than 35°C, it was difficult to gel during the production of the oil-water gel, and the shape did not hold together, resulting in a soft and fluid state, which was unsuitable (Comparative Example 4).

[0034] TIFF2025086531000008.tif43170

[0035] <Test Example 5: Verification of Types of Oils and Fats during Production of Fatty-Like Food> To examine the type of oil and fat during the production of the fat-like food, an oil-water gel was prepared according to Production Example 1, and a fat-like food was produced according to Production Example 2 except that the type of oil and fat was changed as shown in Table 4, and the results of sensory evaluation according to Evaluation Example 1 are shown in Table 4. When the oil and fat during the production of the fat-like food was solid at a temperature higher than 35°C, it was possible to produce a fat-like food (Example 4). However, in the case of liquid oil and fat at 35°C or lower, the shape-retaining property of the fat-like food was poor, resulting in a soft texture, which was unsuitable (Comparative Examples 5 to 6).

[0036] TIFF2025086531000009.tif44148

[0037] <Test Example 6: Examination of Ratio of Oil and Fat to Water in Fatty-Like Food> To examine the blending ratio (b / a) of solid oil and fat (a) and water (b) during the production of the fat-like food, an oil-water gel was prepared according to Production Example 1, and a fat-like food was produced according to Production Example 2 except that the blending ratio of solid oil and fat and water was changed as shown in Table 5, and the results of sensory evaluation according to Evaluation Example 1 are shown in Table 5. As the b / a during the production of the fat-like food increased, the juiciness improved and the hardness became softer, and good results were obtained when it was 2.00 or less (Examples 4, 16 to 18). When b / a became too large and exceeded 2.00, the texture was too soft and unsuitable. When there was no water and b / a was 0, it was too hard and lacked juiciness, which was unsuitable (Comparative Examples 7, 8).

[0038] TIFF2025086531000010.tif73149

[0039] <Test Example 7: Examination of Blending Amount of Oil-in-Water Gel in Fatty-Like Food> In order to examine the blending ratio of water and solid fat during the production of fatty food-like products, an oil-water gel was prepared according to Production Example 1, and a fatty food-like product was produced according to Production Example 2 except that the blending ratio of water and solid fat was changed as shown in Table 6, and the results of sensory evaluation according to Evaluation Example 1 are shown in Table 6. Furthermore, the results of confirming the blending ratio (b / a) of solid fat (a) and water (b) when the blending amount of the oil-water gel was 12% by mass and 42% by mass by the same method as described above are shown in Tables 7 to 9. When the total mass of the oil-water gel, solid fat, and water was 100% by mass, the blending amount of the oil-water gel was preferably 12 to 45% by mass, more preferably 24 to 38% by mass (Examples 19 to 22). If the blending amount of the oil-water gel was within the above range, the shape-retaining property was good, the hardness was good, and when it was less than 11% with a juicy feeling, the shape was not cohesive and the dough was fluid, which was unsuitable (Comparative Example 9). When the blending amount of the oil-water gel exceeded 45%, it was hard and lacked a juicy feeling, which was unsuitable (Comparative Example 10). Also when the blending amount of the oil-water gel was 12% by mass and 42% by mass, the blending ratio (b / a) of solid fat (a) and water (b) was preferably in the range of less than 2.00 (Examples 19, 23 to 29).

[0040] TIFF2025086531000011.tif72148

[0041] TIFF2025086531000012.tif78148

[0042] TIFF2025086531000013.tif72145

[0043] <Test Example 8: Examination of Blending Amount of Starch in Fatty-Like Food> In order to examine the blending amount of starch during the production of fatty food-like products, an oil-water gel was prepared according to Production Example 1, and a fatty food-like product was produced according to Production Example 2 except that the blending amount of starch was changed as shown in Table 10, and the results of sensory evaluation according to Evaluation Example 1 are shown in Table 10. When the blending amount of starch was 1 part by mass or more with respect to a total of 100 parts by mass of the oil-water gel, solid fat, and water, the texture, shape retention, and juiciness were good. It was more preferably 3 to 25 parts by mass, and even more preferably 5 to 10 parts by mass (Examples 4, 30 to 32). When the blending amount of starch was less than 1 part by mass, the texture was soft and had a fluid physical property, which was unsuitable (Comparative Example 15). When the blending amount of starch was too large, the texture became hard and lacked juiciness.

[0044] TIFF2025086531000014.tif66164

[0045] <Test Example 9: Verification of Types of Starch during Production of Fatty-Like Food> To examine the type of starch in the production of fatty food-like products, an oil-water gel was prepared according to Production Example 1. The type of starch was changed to potato starch, waxy corn starch, corn starch, and tapioca, all of which were subjected to hydroxypropylated phosphate cross-linking, as shown in Table 11. Except for this change, a fatty food-like product was produced according to Production Example 2, and the results of sensory evaluation according to Evaluation Example 1 are shown in Table 11. In addition, to verify the difference in suitability depending on the processing method of starch, an oil-water gel was prepared according to Production Example 1. The type of starch was changed to hydroxypropylated phosphate cross-linked starch, hydroxypropylated starch, phosphate cross-linked starch, and unprocessed starch, which are potato starches with different processing methods, as shown in Table 12. Except for this change, a fatty food-like product was produced according to Production Example 2, and the results of sensory evaluation according to Evaluation Example 1 are shown in Table 12. For any type of starch, the hardness, shape retention, and juiciness were within the acceptable range, but potato starch was particularly preferred (Examples 4, 33 to 35). In addition, not limited to the presence or absence of starch processing treatment and processing method, the quality was within the acceptable range, but hydroxypropylated phosphate cross-linked starch was particularly preferred (Examples 4, 36 to 38).

[0046] TIFF2025086531000015.tif53170

[0047] TIFF2025086531000016.tif53170

Claims

1. (A) An oil-in-water gel containing water, a liquid oil having a melting point of less than 35°C, and a reversible thermosetting gelling agent, (B) starch, (C) a solid oil having a melting point of 35°C or higher, (D) water and containing at least (A) The amount of the reversible thermosetting gelling agent contained in the oil-in-water gel is in the range of 1.5 to 5 parts by mass with respect to 100 parts by mass in total of the water and the liquid oil having a melting point of less than 35°C in the oil-in-water gel, (C) The ratio b / a of the mass b of (D) water to the mass a of the solid oil having a melting point of 35°C or higher is 2.00 or less, (A) The amount of the oil-in-water gel is 12 to 45% by mass with respect to the total mass of (A) the oil-in-water gel, (C) the solid oil having a melting point of 35°C or higher, and (D) water, a fatty tissue-like food.

2. (A) The amount of the liquid oil having a melting point of less than 35°C contained in the oil-in-water gel is in the range of 5 to 55% by mass with respect to the total mass of the water and the liquid oil having a melting point of less than 35°C in the oil-in-water gel, the fatty tissue-like food according to Claim 1.

3. (C) The ratio b / a of the mass b of (D) water to the mass a of the solid oil having a melting point of 35°C or higher is 0.04 or more, the fatty tissue-like food according to Claim 1.

4. (B) The amount of starch is 1 part by mass or more with respect to 100 parts by mass in total of (A) the oil-in-water gel, (C) the solid oil having a melting point of 35°C or higher, and (D) water, the fatty tissue-like food according to Claim 1.

5. (A) The reversible thermosetting gelling agent contained in the oil-in-water gel is a cellulose derivative, the fatty tissue-like food according to Claim 1.

6. (B) The starch is one or more selected from the group consisting of potato starch, corn starch, waxy corn starch, tapioca starch, and hydroxypropyl phosphate cross-linked starch, hydroxypropyl starch, and phosphate cross-linked starch obtained by chemically, physically, or enzymatically modifying these starches, the fatty tissue-like food according to Claim 1.

7. The following steps 1 to 4: Step 1: A step of adding a reversible thermosetting gelling agent to a liquid oil having a melting point of less than 35°C and stirring to obtain a dispersed mixture Step 2: A step of adding water to the mixture obtained in Step 1, mixing, and then cooling to obtain (A) an oil-in-water gel Step 3: A step of adding (B) starch, (C) a solid oil having a melting point of 35°C or higher, and (D) water to the (A) oil-in-water gel obtained in Step 2 and mixing to obtain a mixture Step 4: A step of heating the mixture obtained in Step 3 and then cooling to obtain a fatty tissue-like food and including, a method for producing a fatty tissue-like food according to any one of Claims 1 to 6.

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