Food composition and production method of food composition

Abstract

To provide a technology related to a food composition, the technology capable of obtaining a texture close to a lumpy meat texture.SOLUTION: An aspect of the disclosure relates to a food composition. The food composition includes a solid content derived from mushrooms and a texturizing material that texturizes the solid content together. The mushroom-derived solid content includes mushroom crushed matters with a full length of 20.0-140.0 mm in a fiber direction. The food composition has the mushroom-derived solid content of 1.5-60.0 mass%. The food composition has the texturizing material content of 0.5-90.0 mass%. In the following loading test, a deformation detected with a 20.0 N load is 35.0% or lower, the loading test including attaching a wedge-shaped plunger in a rheometer and measuring the deformation detected when a 20 N load is applied to a subject (30 mm thick) at a rate of 1 mm / s at room temperature.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a food composition and a method for producing the food composition.

Background Art

[0002] Due to the global population increase, it is predicted that the global meat consumption will increase 1.8-fold in 2050 compared to 2010 (Non-Patent Document 1). In addition, with the improvement of income levels, mainly in emerging countries such as India and China, the quality and diversification of food have also advanced, and the demand for meat is expected to further increase.

[0003] On the other hand, according to Non-Patent Document 2, it is stated that about 70% of the fresh water available for humans has already been used for food production, and a large amount of water is also used for the production of livestock meat. It is also known that the production of livestock meat not only requires a relatively large amount of grains as feed but also involves a large amount of greenhouse gas emissions, resulting in a large environmental burden. That is, it is considered difficult to easily increase the production of livestock meat that can sufficiently meet the expected future increase in the demand for meat. Therefore, the demand for meat-like compositions having a texture and flavor similar to meat without using livestock meat is increasing.

[0004] Non-Patent Document 3 discloses meat-like foods that can obtain a texture and flavor similar to those of meats while using plant-derived components such as soybeans as the main raw material.

Prior Art Documents

Non-Patent Documents

[0005]

Non-Patent Document 1

Non-Patent Document 2

Non-Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0006] As highly demanded meat products, there are lump-shaped meat products called block meat. Examples include steak, roast beef, sauté, etc., which refer to foods that are cut with a knife and eaten. Since lump-shaped meat products have high chewiness due to meat fibers, it is not easy to express the texture peculiar to lump-shaped meat products in processed meat products such as meatballs, sausages, and flakes.

[0007] In view of the above problems, the present invention aims to provide a technology related to a food composition capable of obtaining a texture close to that of lump-shaped meat.

Means for Solving the Problems

[0008] One aspect of the present invention is a food composition. The food composition is a food composition containing a structuring agent that structures the solids with each other, wherein the solid content derived from mushrooms includes mushroom crushed matter having a length of 20.0 to 140.0 mm along the fiber direction, the content of the solid content derived from mushrooms in the food composition is 1.5 to 60.0% by mass, the content of the structuring agent in the food composition is 0.5 to 90.0% by mass, and in the following load test, the strain at the time of detecting a load of 20.0 N is 35.0% or less. (Load Test) Attach a wedge-shaped plunger to the rheometer and measure the strain at the time of detecting a load of 20 N of the test piece (thickness 30 mm) at a speed of 1 mm / s at room temperature.

[0009] In the food composition of the above aspect, the content of the mushroom crushed matter having a length of 20.0 to 140.0 mm along the fiber direction may be 3.0 to 95.0% by mass.

[0010] In the food composition of the above aspect, the solid content may contain dietary fiber, and the content of the dietary fiber in the food composition may be 0.5 to 25.0% by mass.

[0011] The dietary fiber may contain poorly soluble β-glucan derived from mushrooms, and the content of the poorly soluble β-glucan in the food composition may be 0.05 to 15.00% by mass.

[0012] In the food composition of the above aspect, the texturing agent may be selected from the group consisting of non-mushroom-derived protein materials, protein cross-linking enzymes, alginic acids, and mannans. The non-mushroom-derived protein material may be one or more selected from the group consisting of cereals, beans, meat, and dairy products. The protein cross-linking enzyme may be transglutaminase. The alginic acid or related compounds may be one or more selected from the group consisting of alginic acid, sodium alginate, potassium alginate, calcium alginate, an alginic acid ester, and ammonium alginate. The mannans may be one or more types selected from the group consisting of konjac flour, konjac mannan, and glucomannan.

[0013] Another aspect of the present invention is a method for producing a food composition, comprising a mixing step of mixing a mushroom-derived solid content and a texturing material, and a standing step of standing the mixture obtained by the mixing step for 1 to 48 hours in an environment of 1 to 60°C, wherein the mushrooms include crushed pieces having a total length of 20.0 to 140.0 mm, the content of the mushroom-derived solid content in the food composition is 1.5 to 60.0 mass%, and the content of the texturing material in the food composition is 0.5 to 90.0 mass%. Effect of the Invention

[0014] According to the present invention, a technique can be provided for a food composition that can provide a texture similar to that of chunks of meat. [Brief description of the drawings]

[0015]

Figure 1

Figure 2

Mode for Carrying Out the Invention

[0016] Hereinafter, embodiments of the present invention will be described in detail. In this specification, the notation "a to b" in the description of a numerical range represents a to b unless otherwise specified. The content (% by mass) of a certain component in the food composition refers to the mass % of the certain component based on the total mass of the food composition.

[0017] (Food Composition) The food composition according to the embodiment contains a solid content derived from mushrooms and a texturizing agent.

[0018] (Solid Content Derived from Mushrooms) The mushrooms used as the raw material of the solid content in the food composition of the present embodiment are not particularly limited as long as they are edible. Examples of the mushrooms include at least one selected from the group consisting of Flammulina velutipes, Pleurotus eryngii, Auricularia auricula-judae, Coprinus comatus, Lentinula edodes, Agaricus bisporus, Pholiota nameko, Lyophyllum decastes, Pleurotus ostreatus, Volvariella volvacea, Hypsizygus marmoreus, Lyophyllum shimeji, and Grifola frondosa.

[0019] The above-mentioned mushrooms may be either fruiting bodies or mycelium, but are preferably fruiting bodies. By using mushrooms in the fruiting body, the texture can be made closer to that of chunky meat.

[0020] The solid content derived from mushrooms refers to the solid matter obtained when mushrooms are dried and the moisture is removed. For example, Maitake mushrooms contain 93% moisture, so the solid content derived from mushrooms in Maitake mushrooms themselves is 7%. In other words, when the food composition is in a solid form, the solid content in the food composition refers to the components excluding the moisture derived from mushrooms. The content of the mushroom-derived solid content in the food composition is preferably 1.5 to 60.0 mass%, more preferably 2.0 to 55.0 mass%, and even more preferably 3.0 to 50.0 mass%. By setting the mushroom-derived solid content in the above range, the texture of the obtained food composition can be made closer to that of chunky meat.

[0021] The mushrooms used may be in the form of raw mushrooms or processed mushrooms. Examples of processing mushrooms into processed mushrooms include boiling, drying, heating, compression, denaturation, etc. The mushrooms used may also include a dried extract obtained from mushrooms. The mushrooms used may be adjusted to have a uniform or non-uniform shape or size by crushing, cutting, etc. From the viewpoint of improving the texture, the total length of the crushed and cut pieces of mushrooms is preferably 20.0 to 140.0 mm, more preferably 30.0 to 130.0 mm, and even more preferably 40.0 to 120.0 mm, as the total length along the fiber direction (hereinafter, sometimes simply referred to as "total length"). The content of the crushed pieces having a total length along the fiber direction of 20.0 to 140.0 mm in the food composition is preferably 3.0 mass% or more, more preferably 5.0 mass% or more, and even more preferably 8.0 mass% or more. The content of the crushed pieces in the food composition is preferably 95 mass% or less, more preferably 90 mass% or less, and even more preferably 85 mass% or less. By setting the content of the crushed pieces in the above range, the texture of the obtained food composition can be made closer to that of chunky meat. The mushrooms used may also be squeezed, compressed or dried.

[0022] The solid content derived from mushrooms preferably contains dietary fiber. The dietary fiber content in the food composition is preferably 0.5 to 25.0% by mass, more preferably 1.0 to 20.0% by mass, and even more preferably 1.5 to 15.0% by mass. By setting the dietary fiber content in the food composition within the above range, it is possible to obtain a food composition that is friendly to the intestinal environment while having a texture close to that of chunky meat. The dietary fiber preferably contains poorly soluble β-glucan derived from mushrooms, which can provide immune-regulating effects such as anti-infectious diseases and anti-allergies. The content of the poorly soluble β-glucan derived from mushrooms in the food composition is preferably 0.05 to 15.00% by mass, more preferably 0.30 to 12.00% by mass, and even more preferably 0.50 to 10.00% by mass. By setting the content of the poorly soluble β-glucan derived from mushrooms in the above range, immunoregulatory effects such as anti-infectious disease and anti-allergy can be obtained.

[0023] (textured material) The texturing material is not particularly limited as long as it is edible and is selected from the group consisting of non-mushroom-derived protein materials, protein cross-linking enzymes, alginic acids, and mannans. The protein material refers to a material that contains 10% or more protein by mass on a dry basis. The content of the texturing agent in the food composition is preferably 0.5 to 90.0% by mass, more preferably 1.0 to 80.0% by mass, and even more preferably 5.0 to 70.0% by mass. By setting the content of the texturing agent within the above range, the texture of the obtained food composition can be made closer to that of chunks of meat.

[0024] The non-mushroom-derived protein material may be one or more selected from the group consisting of grains, beans, meat, and dairy products. The protein cross-linking enzyme may be transglutaminase. The alginic acids may be one or more selected from the group consisting of alginic acid, sodium alginate, potassium alginate, calcium alginate, alginic acid ester, and ammonium alginate. The mannans may be selected from the group consisting of konjac flour, konjac mannan, and glucomannan. When quantifying the content of non-mushroom-derived protein materials in a food composition, the total protein content in the food composition can be measured by a measurement method such as the combustion method, and then the mushroom-derived protein content in the food composition can be subtracted from the total content to calculate the amount. Specifically, the ratio of poorly soluble β-glucan (g):X per 100 g of raw mushroom to protein (g):Y per 100 g of raw mushroom is a value (Y / X) determined according to the type of mushroom, as shown in the following Table 1. The protein content in the food composition can be calculated based on the content of poorly soluble β-glucan contained in the food composition and the above value (Y / X). [Table 1]

[0025] In the food composition according to the embodiment, in the load test described below, the strain when a load of 20.0 N is detected is 35.0% or less, preferably 1.0 to 33.0%, and more preferably 3.0 to 30.0%. (Load test) A wedge-shaped plunger (see Figure 1) is attached to the rheometer, and the strain of a test piece (thickness 30 mm) is measured at room temperature and at a speed of 1 mm / s when a load of 20 N is detected.

[0026] If the results of the load test satisfy the above conditions, the texture of the resulting food composition can be made to be closer to that of chunks of meat.

[0027] According to the food composition described above, it is possible to obtain chunks with a meat-like texture while using mushrooms as a raw material.

[0028] (Method of producing a food composition) The food composition according to the embodiment includes a mixing step of mixing mushrooms having a specific size with a texturing material, and a standing step of standing the mixture obtained in the mixing step for 1 to 48 hours in an environment at 1 to 60° C. The mushrooms and texturing material used are as described above. The mixing step allows the raw materials to be mixed uniformly. The amounts of mushrooms and texturing material in the mixing step may be adjusted so that the mushroom-derived solid content in the resulting food composition is 1.5-60.0% by mass, and the texturing material content is 0.5-90.0% by mass. A step of coarsely crushing the mushrooms may be carried out prior to the mixing step. By coarsely crushing the mushrooms, the texture of the resulting food composition can be made closer to that of meat. The total length of the mushrooms when crushed and the content of crushed pieces in the food composition are as described above. Moreover, the mushrooms may be preheated, for example, at 80 to 150°C. After the mixing step, the resulting mixture may be molded using a mold (eg, a cylindrical shape with a diameter of 50 mm and a height of 30 mm). In the method for producing a food composition according to the embodiment, a food composition can be produced that, by undergoing a standing step, has a distortion of 35.0% or less in the above-mentioned load test when a load of 20.0 N is detected. In other words, the method for producing a food composition according to the embodiment can produce a food composition that has a chunky meat-like texture, even though it uses mushrooms as a raw material. The resulting food composition preferably contains 0.5 to 25.0% by mass of dietary fiber.The texturizing agent is preferably selected from the group consisting of non-mushroom-derived protein materials, protein cross-linking enzymes, alginic acids, and mannans.

[0029] Although the embodiments of the present invention have been described above, these are merely examples of the present invention, and various configurations other than those described above can also be adopted. EXAMPLES

[0030] EXAMPLES Hereinafter, the present invention will be described with reference to examples and comparative examples, but the present invention is not limited to these.

[0031] (Comparative Examples 1 to 3) In order to investigate the properties of the mushroom raw material alone without molding, the mushroom raw materials of Comparative Examples 1 to 3 were obtained according to the formulations shown in Table 2. As the mushrooms, shiitake mushrooms were used. As "Raw material A", the stalk part excluding the cap part was used without being crushed. As "Raw material B", a roll machine for squid (for demonstration sales, manufactured by Taiyo Seisakusho Co., Ltd.) was used for rough pulverization, and a crushed product containing 60% by mass of crushed pieces having a length of 20.0 to 140.0 mm along the fiber length was prepared. As "Raw material C", a food processor (MK-K81-W, Panasonic Corporation) was used for fine pulverization, and a pulverized product containing 98% by mass of crushed pieces having a length of 3.0 mm or less along the fiber length was prepared. Each of the uncrushed or crushed raw materials was heated at 80 to 150 °C. For each mushroom raw material of Comparative Examples 1 to 3, the measurement of the dietary fiber content was carried out according to the "Method for Measuring Dietary Fiber". The measurement of the content of insoluble β-glucan was carried out according to the "Method for Measuring Insoluble β-Glucan Derived from Fungi". The moldability was in accordance with the "Method for Confirming Moldability" described later. Regarding the sensory evaluation, it was in accordance with the "Sensory Evaluation Method" described later.

[0032] (Method for Measuring Dietary Fiber) Dietary fiber was determined as the sum of water-soluble dietary fiber and insoluble dietary fiber using the Prosky method. That is, 1 g of each dried and powdered material was precisely weighed, and each was subjected to enzymatic decomposition (amylase, protease, amyloglucosidase) treatment. The enzymatically decomposed product was subjected to suction filtration to obtain a filtrate and a residue. The filtrate was subjected to ethanol precipitation to obtain a precipitate. The precipitate was washed with ethanol, dried, and then the dry matter mass and the ash content, which is the residue obtained by ashing by the direct ashing method, were measured respectively. That is, the amount of water-soluble dietary fiber was determined from the value obtained by subtracting the ash content from the dry matter mass. The residue was washed with ethanol, dried, and then the dry matter mass and the ash content were measured respectively. That is, the amount of insoluble dietary fiber was determined from the value obtained by subtracting the ash content from the dry matter mass. Also, the total amount of dietary fiber was determined by adding the obtained amount of water-soluble dietary fiber and the amount of insoluble dietary fiber. The obtained results regarding the dietary fiber content are shown in Table 2.

[0033] (Method for Measuring Insoluble β-Glucan Derived from Fungi) The water-insoluble β-glucan derived from fungi is mainly β-1,3;1,6 glucan, which is different from the β-1,3;1,4 glucan commonly found in plants, and there is no generalized analytical method. Therefore, it was required to combine the "total β-glucan measurement method" with an analytical method and the "β-1,3;1,4 glucan measurement method" also with an analytical method. That is, 5 times the amount of distilled water was added to 20 g of each sample, and after thorough stirring, extraction was carried out at 121 °C using an autoclave. After the extract was cooled to room temperature, centrifugation was performed at 10,000 rpm using a centrifuge to obtain a water-insoluble fraction. The water-insoluble fraction was freeze-dried to obtain a powder. The extraction rate of the water-insoluble fraction was determined from the mass of the original sample and the mass of the powdered water-insoluble fraction. For the measurement of the total β-glucan content, a β-glucan measurement kit (K-YBGL method) manufactured by Megazyme was used. For the measurement of the β-1,3;1,4 glucan content, a β-glucan measurement kit (K-BGLU method) manufactured by Megazyme was used. The K-BGLU method is a method of specifically decomposing and measuring β-1,3;1,4 glucan using β-1,3;1,4 glucan 4-glucanohydrolase, and β-1,3;1,6 glucan, which is mainly a β-glucan derived from fungi, cannot be measured. On the other hand, in the K-BGLU method, both β-1,3;1,4 glucan and β-1,3;1,6 glucan are obtained as a combined value. Therefore, the water-insoluble β-glucan derived from fungi was obtained by subtracting the value of the K-BGLU method from the value of the K-YBGL method obtained using the dry powder of the water-insoluble fraction and multiplying by the extraction rate of the water-insoluble fraction described above. The obtained results for the content of water-insoluble β-glucan are shown in Table 2.

[0034]

Table 2

[0035] (Method for confirming formability) A wedge-shaped plunger (toothed pressing rod B, Shimadzu Corporation, see Figure 1) was attached to a rheometer (EZ-LX, Shimadzu Corporation), and the test force (load) was measured at room temperature at a speed of 1.0 mm / s. From the results, the strain (%) at which a load of 20.0 N was detected was obtained. The results regarding the moldability obtained for each food composition are shown in Table 3.

[0036] [Table 3]

[0037] (Sensory evaluation method) Six panelists tasted each food composition blindly and evaluated "hardness," "chewing ability," and "taste." Each evaluation item was rated on a five-point scale according to the following evaluation criteria. Although the object of the present invention is to obtain a texture similar to that of chunky meat, even if a texture similar to that of chunky meat can be obtained, if it has an unusual taste, odor, or discomfort, it is not suitable for use as a food composition, so "taste" was also added as an evaluation item. The results of the sensory evaluation method obtained for each food composition (average evaluation results of six panelists) are shown in Table 4. (Evaluation Criteria) 5: Equivalent to steak and other meat ingredients 4: It's similar to steak meat and other edible meats, but there's a slight difference that doesn't bother me. 3: It's similar to steak meat and other meat ingredients, but there's a slight sense of incongruity. 2: It is different from steak meat and other meat ingredients. 1. Completely different from steak and other meat ingredients A total of 6 points or more for the three evaluation items was considered a pass, and a score below 6 points was considered a fail.

[0038] [Table 4]

[0039] (Examples 1-2, Comparative Examples 4-5) According to the formulations shown in Table 5, food compositions of Examples 1 and 2 and Comparative Examples 4 and 5 were prepared using mushrooms as the raw material. As the "raw material D", using a food processor (MK-K81-W, Panasonic Corporation), coarse crushing was carried out to prepare a crushed product containing 30% by mass of crushed pieces with a total length of 20.0 to 50.0 mm. Each raw material, whether uncrushed or crushed, was heated at 80 to 150 °C. Each raw material was thoroughly mixed to be uniform, molded using a cylindrical mold with a diameter of 50 mm and a height of 30 mm, and allowed to stand in a refrigerator set at 10 °C or lower for 20 hours. The details of each component shown in Table 5 are as follows. Pea protein (texturizer): "PEA PROTEIN (pea-derived protein)" from Usuki Pharmaceutical Co., Ltd. Oatmeal powder (texturizer): "Oatmeal Powder" from Tomizawa Shoten Co., Ltd. Salt pepper: "Flavored Salt Pepper" from S&B Foods Inc. Transglutaminase preparation A (texturizer): "Activa TG-B Powder Mabusshi" from Ajinomoto Co., Inc., containing 0.5% transglutaminase, 2.5% sodium polyphosphate, 2.5% sodium pyrophosphate (anhydrous), 2.0% silicon dioxide, and 92.5% others such as milk protein. After allowing each food composition to stand for 20 hours, it was steamed in a covered pot with a small amount of water added for 15 minutes. For each food composition of Examples 1 to 2 and Comparative Examples 4 to 5, in the same manner as the above-described method, evaluation was carried out on the content of insoluble β-glucan, sensory evaluation, and moldability based on a load test. The obtained results are shown in Tables 5 to 7.

[0040]

Table 5

[0041]

Table 6

[0042]

Table 7

[0043] (Examples 3 to 5) Food compositions using various mushrooms of Examples 3 to 5 were obtained according to the formulations shown in Table 8. For Examples 3 to 4, mushrooms prepared in the same manner as raw material B described above were used, except that the mushrooms were heated in a covered pot for about 30 minutes before crushing. For Example 5, mushrooms prepared in the same manner as raw material B described above were used. Mixing and structuring were carried out in the same manner as in Example 1 to obtain food compositions. For each of the food compositions of Examples 3 to 5, the content of insoluble β-glucan, evaluation of moldability based on a load test, and sensory evaluation were carried out in the same manner as the method described above. The results obtained are shown in Tables 8 to 10.

[0044]

Table 8

[0045]

Table 9

[0046]

Table 10

[0047] (Examples 6 to 7) Food compositions of Examples 6 to 7 were obtained according to the formulations shown in Table 11. For Example 6, a food composition was obtained in the same manner as in Example 1. For Example 7, 35% by mass of chicken breast cut into 2 cm squares was blended, and a food composition was obtained in the same manner as in Example 1. For each of the food compositions of Examples 6 to 7, the content of insoluble β-glucan, evaluation of moldability based on a load test, and sensory evaluation were carried out in the same manner as the method described above. The results obtained are shown in Tables 11 to 13.

[0048]

Table 11

[0049]

Table 12

[0050]

Table 13

[0051] (Examples 8 - 9) Food compositions of Examples 8 - 9 were obtained according to the formulations shown in Table 14. As the "raw material E", using a roll machine for squid (for demonstration sales, manufactured by Taiyo Seisakusho Co., Ltd.), it was roughly crushed to prepare a crushed product containing 60% by mass of crushed pieces with a total length of 20.0 - 140.0 mm, and it was dried in a dryer until the water content became 50% or less. Thereafter, a food composition was obtained in the same manner as in Example 1. For each of the food compositions of Examples 8 - 9, in the same manner as the above-described method, the content of poorly soluble β - glucan, the evaluation of moldability based on the load test, and the sensory evaluation were performed. The obtained results are shown in Tables 14 - 16.

[0052]

Table 14

[0053]

Table 15

[0054]

Table 16

[0055] (Examples 10 - 14) Food compositions of Examples 10 - 14 were obtained according to the formulations shown in Table 17. "Raw material F" was roughly pulverized using a squid-rolling machine (for demonstration sales, manufactured by Taiyo Seisakusho Co., Ltd.), and a crushed material containing 60% by mass of crushed pieces with a total length of 20.0 to 140.0 mm was prepared. The mass was reduced to 40% of the original enoki mushroom using a press. The details of each component shown in Table 16 are as follows. Soybean protein: "Soy Protein" from Nippon Garlic Co., Ltd. Oatmeal powder (texturizing agent): "Oatmeal Powder" from Tomizawa Shoten Co., Ltd. Oat bran powder (texturizing agent): "Oat Bran Powder" from Kimeyaka Bioken Co., Ltd. Cellulose powder: "Domestic Microcrystalline Cellulose" from Nippon Garlic Co., Ltd. Okara (texturizing agent): "Cooking Okara" from Otofu Kobo Ishikawa Co., Ltd. Casein (texturizing agent): "Casein" from Fujifilm Wako Pure Chemical Corporation. Transglutaminase preparation B: containing 8% transglutaminase (texturizing agent) and 92% dextrin. For the food compositions of Examples 10 to 14, in the same manner as the above-described method, the content of insoluble β-glucan, the evaluation of moldability based on the load test, and the sensory evaluation were performed. The obtained results are shown in Tables 17 to 19.

[0056]

Table 17

[0057]

Table 18

[0058]

Table 19

[0059] (Example 15, Reference Example 1) According to the formulation shown in Table 20, food compositions of Example 15 and Reference Example 1 were obtained. In Example 15, using raw material F, a food composition was obtained in the same manner as in Example 7. In Reference Example 1, without cutting the chicken breast meat, it was steamed for 15 minutes with a small amount of water added in a covered pot. For the food compositions of Example 15 and Reference Example 1, in the same manner as the above-described method, the content of insoluble β-glucan, the evaluation of moldability based on the load test, and the sensory evaluation were conducted. The obtained results are shown in Tables 20 to 22.

[0060]

Table 20

[0061]

Table 21

[0062]

Table 22

[0063] (Example 16) According to the formulation shown in Table 23, a food composition of Example 16 was obtained in the same manner as in Example 1. For the food composition of Example 16, in the same manner as the above-described method, the content of insoluble β-glucan, the evaluation of moldability based on the load test, and the sensory evaluation were conducted. The obtained results are shown in Tables 23 to 25.

[0064]

Table 23

[0065]

Table 24

[0066]

Table 25

[0067] (Comparative Example 6, Example 17) According to the formulation shown in Table 26, food compositions of Comparative Example 6 and Example 17 were obtained in the same manner as in Example 1. A composition containing no sodium alginate preparation was used as Comparative Example 6, and a composition containing 1.0% of the sodium alginate preparation was used as Example 17. For Comparative Example 6 and Example 17, each raw material was well mixed to be uniform, molded using a cylindrical mold with a diameter of 50 mm and a height of 30 mm, and left standing in a refrigerator set at 10°C or lower for 20 hours. After standing, the food composition was obtained by steaming it in a covered pot with a small amount of water added for 15 minutes. As the sodium alginate preparation, "Konbu Acid 429S" of Kimika Co., Ltd. containing 63% sodium alginate (texturizing agent), 28% calcium sulfate, and 9% sodium pyrophosphate was used. For the food compositions of Comparative Example 6 and Example 17, the content of poorly soluble β-glucan, the evaluation of moldability based on the load test, and the sensory evaluation were carried out in the same manner as the above-described method. The obtained results are shown in Tables 26 to 28.

[0068]

Table 26

[0069]

Table 27

[0070]

Table 28

[0071] (Example 18) According to the formulation shown in Table 29, each food composition of Example 18 was prepared. In Example 18, konjac flour dispersed in oil and shiitake mushrooms were mixed, allowed to stand for a certain period of time to organize the mannan base, and other materials were mixed and stirred with a multi - blender, and then molded in the same manner as in Example 1. As the konjac flour, Ultra Mannan G2 of Ina Foods Industry Co., Ltd. was used. For the food composition of Example 18, in the same manner as the above - mentioned method, the contents of dietary fiber and insoluble β - glucan, the evaluation of physical properties based on the load test, and the sensory evaluation were carried out. The obtained results are shown in Tables 29 - 31.

[0072]

Table 29

[0073]

Table 30

[0074]

Table 31

[0075] (Comparative Example 7, Example 19) According to the formulation shown in Table 32, food compositions of Comparative Example 7 and Example 19 were obtained in the same manner as in Example 2. Those that were not organized without standing were used as Comparative Example 8, and those that were allowed to stand at 50 °C for 3 hours and organized were used as Example 18. For the food compositions of Comparative Example 7 and Example 19, in the same manner as the above - mentioned method, the content of insoluble β - glucan, the evaluation of moldability based on the load test, and the sensory evaluation were carried out. The obtained results are shown in Tables 32 - 34.

[0076]

Table 32

[0077]

Table 33

[0078]

Table 34

[0079] (Examples 20 - 21) Food compositions of Examples 20 - 21 were obtained according to the formulations shown in Table 35. Each raw material of Examples 20 - 21 was thoroughly mixed so as to be uniform, molded using a cylindrical mold with a diameter of 100 mm and a height of 35 mm, and pressed with a press until the height of the composition sank by about 5 mm. While under pressure, it was left standing in a refrigerator set at 10°C or lower for 20 hours. Then, it was steamed for 15 minutes with a lid on in a pot with a small amount of water added. The obtained food composition with a thickness of 3.0 cm was used for hardness measurement and sensory evaluation. For the food compositions of Examples 20 - 21, in the same manner as the method described above, the content of poorly soluble β - glucan, evaluation of moldability based on the load test, and sensory evaluation were performed. The results obtained are shown in Tables 35 - 37.

[0080]

Table 35

[0081]

Table 36

[0082]

Table 37

[0083] (Examples 22 - 23) Food compositions of Examples 22 - 23 were obtained in the same manner as in Example 1 according to the formulations shown in Table 38. As the oil, "Nisshin Canola Oil" of Nisshin Oillio was used. Regarding the food compositions of Examples 22 to 23, in the same manner as the method described above, the content of insoluble β-glucan, the evaluation of moldability based on the load test, and the sensory evaluation were performed. The obtained results are shown in Tables 38 to 40.

[0084]

Table 38

[0085]

Table 39

[0086]

Table 40

[0087] (Example 24, Comparative Example 8) In the formulation shown in Table 41, a food composition was prepared. The pre-firing products of Example 24 and Comparative Example 8 were molded and structured in the same manner as in Example 1. After standing in a refrigerator for 20 hours, it was steamed for 15 minutes with the lid on in a pot with a small amount of water added. Then, it was obtained by heating on a frying pan with salad oil spread on it over medium heat with an IH heater (IHK-TK62-B, Iris Ohyama Co., Ltd.) until it got charred. Regarding each food composition of Example 24 and Comparative Example 8, in the same manner as the method described above, the content of insoluble β-glucan, the evaluation of moldability based on the load test, and the sensory evaluation were performed. The obtained results are shown in Tables 41 to 43.

[0088]

Table 41

[0089]

Table 42

[0090]

Table 43

[0091] (Example 25) In the formulation shown in Table 44, a food composition was prepared. The pre-processed product of Example 25 was obtained by molding and texturizing in the same manner as in Example 1, and its surface was covered with a batter solution in which rice flour was dissolved in water, and then coated with breadcrumbs. It was obtained by frying in an oil-free pan at 150 °C for 8 minutes. For each food composition of Example 25, in the same manner as the above-described method, the content of insoluble β-glucan, the evaluation of moldability based on the load test, and the sensory evaluation were performed. The obtained results are shown in Tables 44 to 46. Note that "Niigata rice flour" from Niigata Kenbei Co., Ltd. was used for the rice flour, and "Friester Seven" from Friester Co., Ltd. was used for the breadcrumbs.

[0092]

Table 44

[0093]

Table 45

[0094]

Table 46

[0095] (Example 26) According to the formulation shown in Table 47, the pre-processed composition of Example 26 was obtained in the same manner as in Example 21. Example 26 was the pre-processed composition dried in a dryer at 70 °C for 2 hours. For the food composition of Example 26, in the same manner as the above-described method, the content of insoluble β-glucan, the evaluation of moldability based on the load test, and the sensory evaluation were performed. The obtained results are shown in Tables 47 to 49.

[0096]

Table 47

[0097] [Table 48]

[0098] [Table 49]

[0099] (Mushroom ingredients) Raw material A: Handle excluding the umbrella part Raw material B: Crushed material containing 60% by mass of crushed pieces with a total length of 20.0 to 140.0 mm Raw material C: Crushed material containing 98% by mass of crushed pieces with a total length of 3.0 mm or less Raw material D: Crushed material containing 30% by mass of crushed pieces with a total length of 20.0 to 50.0 mm Raw material E: Crushed material containing 60% by mass of crushed pieces with a total length of 20.0 to 140.0 mm, dried in a dryer until the moisture content was 50% or less. Raw material F: Crushed material containing 60% by mass of crushed pieces with a total length of 20.0 to 140.0 mm was compressed in a press to reduce the mass to 40% of the original king oyster mushroom. [Industrial Applicability]

[0100] The food composition according to the embodiment can provide a texture similar to that of chunks of meat without using meat, and is useful as a meat substitute having chunks of meat.

Claims

1. A food composition comprising a solid content derived from mushrooms and a structuring agent for structuring the solid contents, wherein the solid content derived from mushrooms includes mushroom fragments having a length of 20.0 to 140.0 mm along the fiber direction, the content of the solid content derived from mushrooms in the food composition is 1.5 to 60.0% by mass, the content of the structuring agent in the food composition is 0.5 to 90.0% by mass, and the food composition has a strain of 35.0% or less at the time of detecting a load of 20.0 N in the following load test. (Load test) Attach a wedge-shaped plunger to a rheometer and measure the strain at the time of detecting a load of 20 N of a test piece (thickness: 30 mm) at a speed of 1 mm / s at room temperature.

2. The food composition according to Claim 1, wherein the content of the mushroom fragments having a length of 20.0 to 140.0 mm along the fiber direction in the food composition is 3.0 to 95.0% by mass.

3. The solid content includes dietary fiber, and the food composition according to Claim 1, wherein the content of the dietary fiber in the food composition is 0.5 to 25.0% by mass.

4. The dietary fiber includes insoluble β-glucan derived from mushrooms, and the food composition according to Claim 3, wherein the content of the insoluble β-glucan in the food composition is 0.05 to 15.00% by mass.

5. The structuring agent is selected from the group consisting of protein materials not derived from mushrooms, protein cross-linking enzymes, alginic acids, and mannans, and the food composition according to any one of Claims 1 to 3.

6. The food composition according to Claim 5, wherein the protein material not derived from mushrooms is one or more selected from the group consisting of cereals, legumes, meats, and dairy products.

7. The food composition according to Claim 5, wherein the protein cross-linking enzyme is transglutaminase.

8. The food composition according to Claim 5, wherein the alginic acids are one or more selected from the group consisting of alginic acid, sodium alginate, potassium alginate, calcium alginate, alginic acid ester, and ammonium alginate.

9. The food composition according to Claim 5, wherein the mannans are one or more selected from the group consisting of konjac flour, konjac mannan, and glucomannan.

10. A method for producing a food composition, comprising: a mixing step of mixing a solid content derived from mushrooms and a structuring agent. ​ A standing step of standing the mixture obtained by the mixing step in an environment of 1 to 60°C for 1 to 48 hours; The mushrooms include crushed pieces having a total length of 20.0 to 140.0 mm; The content of the solid content derived from the mushrooms in the food composition is 1.5 to 60.0% by mass; A method for producing a food composition, wherein the content of the texturizing agent in the food composition is 0.5 to 90.0% by mass.

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