Processed food

Abstract

To provide a processed food formulated with an oil and fat composition capable of imparting an animal fat-like flavor, which can sometimes be insufficient in the production of processed food, and further to provide a method for imparting an animal fat-like flavor to processed food as well as an animal fat-like flavoring agent.SOLUTION: It has been discovered that an oil and fat composition, obtained by heating oil and fat in the presence of rice bran, is capable of imparting an animal fat-like flavor when the oil and fat composition is formulated into processed food.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to processed foods. [Background technology]

[0002] Due to health consciousness, environmental concerns, etc., there is a growing movement to reduce the intake of animal-derived materials such as lard and beef tallow. However, animal fats have unique flavors such as sweetness, richness, and thickness. As the amount of animal fat used in processed foods decreases, these unique flavors also decrease, which can lead to the problem of such processed foods being unsatisfying.

[0003] Various studies have been conducted to address the above-mentioned problems. For example, in Patent Document 1, an oil-in-water emulsion containing water, edible oils and fats other than animal fats, and starch, and having a specific hardness, is developed as a vegetable lard substitute. Patent Document 2 describes that an oil and fat composition containing one or more carbohydrates selected from sugars and sugar alcohols having 12 or less carbon atoms has excellent body, and that by using this oil and fat composition for cooking, foods with good body can be obtained. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2022 / 210450 [Patent Document 2] Japanese Patent Application Laid-Open No. 2017-006116 [Patent Document 3] Japanese Patent Application Publication No. 01-218549 Summary of the Invention [Problem to be solved by the invention]

[0005] Patent Document 1 shows a certain effect in reproducing the physical properties unique to lard, but does not show the effect of imparting an animal fat-like flavor. Furthermore, Patent Document 2 shows that flavored oils and fats can be obtained by a simple method using specific water-soluble components, but does not show the effect of imparting an animal fat-like flavor to processed foods, and the extent of the effects of both Patent Documents 1 and 2 is unclear.

[0006] Therefore, an object of the present invention is to provide a processed food formulated with an oil and fat composition that can impart an animal fat-like flavor, which is sometimes lacking in the production of processed foods.An object of the present invention is also to disclose a method for imparting an animal fat-like flavor to processed foods and an animal fat-like flavor imparting agent. [Means for solving the problem]

[0007] The present inventors have conducted extensive research to solve the above problems and have found that when an oil and fat composition obtained by heating oil and fat in the presence of rice bran is blended with processed foods, it is possible to impart an animal fat-like flavor to the processed foods, thereby completing the present invention.

[0008] In this study, Patent Document 3 discloses a flavor oil, other than rice bran oil, containing rice bran flavor components. Specifically, it discloses that flavor oils containing rice bran flavor components can impart an excellent rice-derived richness and can increase the production of oils and fats with far superior oxidation stability to rice bran oil. In other words, this invention only discloses the production of a rice bran oil substitute, and a person skilled in the art would not easily conceive of an invention for a processed food that has an animal fat-like flavor based on the invention of Patent Document 3. Furthermore, it does not disclose whether the excellent rice-derived richness is also possessed by an animal fat-like flavor, and therefore was not useful as a reference for solving the problems of the present invention.

[0009] That is, the present invention is [1] A processed food comprising an oil and fat composition flavored in the presence of rice bran; [2] The processed food according to [1], wherein the oil and fat composition is obtained by heating an oil and fat in the presence of rice bran at 140 to 180 ° C. for 30 to 180 minutes. [3] The processed food according to [1] or [2], wherein the oil and fat composition is an oil and fat composition obtained by heating together with rice bran in the presence of a reducing sugar. [4] The processed food according to [1] or [2], wherein the oil and fat composition is used as a substitute for animal fat. [5] The processed food according to [3], wherein the oil and fat composition is used as a substitute for animal fat. [6] A method for producing processed foods, comprising the following steps: (1) A step of adding an oil / fat composition obtained by heating an oil / fat in the presence of rice bran at 140 to 180 ° C for 30 to 180 minutes to a dough and kneading the dough; (2) A process of shaping the dough obtained in the process (1); (3) A step of heat-treating the molded product obtained in the step (2); [7] A method for imparting flavor to processed foods, comprising blending an oil and fat composition flavored in the presence of rice bran into the processed food; [8] A flavoring agent characterized by being flavored by heating oil and fat in the presence of rice bran at 140 to 180 ° C for 30 to 180 minutes; [9] A processed food containing the flavor enhancer according to [8]. It is related to. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide a processed food to which an animal fat-like flavor has been imparted. It is also possible to provide a flavor imparting agent. It is also possible to provide a method for imparting an animal fat-like flavor to a processed food. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present invention will be specifically described below.

[0012] As used herein, "animal fat" refers to fats and oils obtained from the meat of poultry and animals such as beef, pork, chicken, horse, sheep, venison, wild boar, turkey, duck, and ostrich. Furthermore, "animal fat flavor" refers to the characteristic sweetness, richness, and thick texture of animal fat that can be felt when eating a processed food containing the aforementioned animal fat. When a flavor similar to that of animal fat can be imparted using vegetable oils and fats, this specification refers to an "animal fat-like flavor." The present invention can impart an animal fat-like flavor to processed foods by incorporating an oil and fat composition flavored in the presence of rice bran into the processed food. In particular, processed foods containing vegetable protein materials may lack the flavor of animal fat, and the effects of the present invention can be maximized.

[0013] The "oil and fat composition flavored in the presence of rice bran" of the present invention is an oil and fat composition obtained by adding rice bran to an oil and fat and heating the mixture. The oil and fat composition will be described later.

[0014] ■Rice bran Rice bran is obtained during the polishing of brown rice and contains the pericarp, seed coat, and aleurone layer. It is rich in fat, protein, and vitamin B1, and also contains various other components, such as starch, pentoin, phytin (a phosphorus compound), and nucine (a glycoside). Rice bran itself has a poor flavor and is prone to change during storage. This change in flavor is particularly pronounced under high temperature and humidity. This is because the acid value of the fat increases due to the action of lipase contained in rice bran. In the present invention, it is preferable to use rice bran with a low acid value. Alternatively, such rice bran can be heat-treated at approximately 110°C for about two hours to inactivate the lipase, and then heat-treated at 150-200°C before use.

[0015] The amount of rice bran used in the present invention is preferably 1 part or more per 100 parts of fat or oil, more preferably 2 parts or more. Furthermore, when the flavor is to be further enhanced, the amount is preferably 2.5 parts or more per 100 parts of fat or oil, more preferably 3 parts or more, or 4 parts or more. Alternatively, a concentrated oil composition can be prepared by adding 5 parts or more of rice bran, and then diluted to an appropriate concentration with oils and fats used in processed foods before use. The present invention provides an oil and fat composition capable of imparting an animal fat-like flavor by heating oil and fat in the presence of rice bran. Generally, processed oil and fat products are compositions composed of a wide variety of chemical substances, and it is either impossible or impractical to examine and identify each of the chemical substances contained therein, as this would require significantly excessive economic expenditure and time.

[0016] ■Oils and fats The oils and fats used in the present invention are not particularly limited as long as they are edible and can be selected according to the product plan, concept, and design of the processed food. Specific examples include vegetable oils and fats, the aforementioned animal fats, and oils and fats derived from animals other than the aforementioned animal fats, and one or more of these can be selected. Examples of vegetable oils and fats include rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey fat, cocoa butter, coconut oil, palm kernel oil, and medium-chain triglyceride (MCT)-containing oils and fats. Examples of vegetable oils and fats and fats include single or mixed vegetable oils and / or animal fats, as well as processed oils and fats obtained by hardening, fractionation, interesterification, etc. of these vegetable oils and fats and fats. Examples of animal-derived oils and fats other than the aforementioned animal fats include fish oil, whale oil, milk fat, algae oil, and oils produced by microbial fermentation. Vegetable oils and fats are preferred. If the design does not use meat, animal fat, or animal-derived oils and fats, the oil and fat according to the present invention is vegetable oil and fat, preferably vegetable oil and fat with a melting point of 45°C or less, and even more preferably 40°C or less, 35°C or less, or 30°C or less. The oil and fat according to the present invention is preferably an oil and fat that has been subjected to a refining treatment such as bleaching and deodorization, because it is undesirable for the oil and fat before being heated in the presence of rice bran to have any unwanted flavor other than the animal fat-like flavor.

[0017] The oil and fat composition used in the present invention can be obtained by adding the rice bran to an oil and fat and heating the mixture. The pressure during the heat treatment is not particularly limited, but it is preferable to carry out the heat treatment under reduced pressure. Specifically, the pressure can be reduced to a vacuum of 100 mmHg or less.

[0018] The heating temperature is preferably 140 to 180° C., more preferably 150 to 170° C., and even more preferably 150 to 160° C. If the temperature exceeds the upper limit, a burnt smell may be noticed, while if the temperature is below the lower limit, a fishy smell may be noticed.

[0019] The heating time is preferably 30 to 180 minutes, more preferably 45 to 150 minutes, and even more preferably 60 to 120 minutes. By heating at a temperature and for a time within this range, an oil and fat composition having a very distinctive flavor can be obtained.

[0020] Next, the reaction oil after the heat treatment is cooled, and the oil and fat are separated from the solid matter such as rice bran used in the heat reaction, thereby obtaining an oil and fat composition flavored with rice bran. Note that the separation method can be a conventionally known method, such as filtration, centrifugation, decantation, etc.

[0021] The oil and fat composition of the present invention preferably contains reducing sugars in addition to rice bran. The inclusion of reducing sugars can enhance the richness and animal fat-like flavor of processed foods blended with the oil and fat composition. The type of reducing sugar is not particularly limited, and examples include glucose, fructose, maltose, lactose, xylose, etc., and one or more of these can be used. The amount of reducing sugar is preferably 0.1 to 3 parts, more preferably 0.2 to 2.5 parts, and even more preferably 0.25 to 2 parts, per 100 parts of oil and fat. By including reducing sugars in this range, an oil and fat composition can be obtained that maximizes the expression of an animal fat-like flavor.

[0022] The present invention is an invention in which processed foods imparted with an animal fat-like flavor can be obtained by blending the oil and fat composition with processed foods described below. The processed foods can be produced by a predetermined method. Hereinafter, embodiments of the invention will be described in more detail with reference to examples. When the oil or fat composition is solid at room temperature and is to be used in a paste product, it can be fragmented using a shredder such as a Robocup, chopper, or silent cutter just before preparing the paste product and then blended. The shape of the fragments is not particularly limited as long as the longest side is 15 mm or less. Specific examples include cylindrical, cubic, circular, semicircular, polygonal pyramid, polygonal prism, and other polyhedral shapes, slices, and the like.

[0023] Furthermore, when an emulsion curd containing the oil or fat composition is produced and the emulsion curd is added to the processed food, the effect of imparting an animal fat-like flavor to the processed food is sufficiently exhibited.

[0024] The amount of the oil or fat composition blended into the processed food is preferably 0.1 to 35% by mass, more preferably 0.5 to 32% by mass, and even more preferably 0.7 to 30% by mass. Within this range, an animal fat-like flavor can be imparted to the processed food. When the oil or fat composition is blended directly into the dough of the processed food and an emulsion curd containing the oil or fat composition is also blended into the dough of the processed food, the total amount of the oil or fat composition contained in the processed food may be within the above-mentioned range.

[0025] ■Processed foods The processed foods of the present invention refer to meat processed foods made from ingredients that do not contain vegetable protein materials and meat-like processed foods made from ingredients that contain vegetable protein materials. The meat-like processed foods may contain the animal ingredients described above, or may not contain any animal ingredients depending on the product concept and design. When the meat-like processed foods contain animal ingredients, the amount of animal ingredients in the processed foods is preferably 40% by mass or less. More preferably, the amount is 35% by mass or less, 30% by mass or less, 25% by mass or less, 20% by mass or less, 15% by mass or less, 10% by mass or less, 8% by mass or less, 5% by mass or less, 3% by mass or less, 2% by mass or less, 1% by mass or less, or 0% by mass. When the oil and fat composition of the present invention is incorporated into processed foods containing vegetable protein materials, the effect of imparting an animal fat-like flavor can be maximized.

[0026] The processed food of the present invention preferably contains a vegetable protein material. More preferably, the effects of the present invention can be more favorably achieved by blending the vegetable protein material in the processed food in an amount of 0.5% by dry weight or more. Even more preferably, the amount is 1% by weight or more, 3% by weight or more, 5% by weight or more, 7% by weight or more, or 10% by weight or more. Even if the blending amount of the vegetable protein material is large, the effects of the present invention can be fully achieved.

[0027] As the vegetable protein material that can be used in the present invention, textured vegetable protein material, powdered vegetable protein material, etc. can be used appropriately.

[0028] The textured vegetable protein material is obtained by blending plant-derived protein materials and texturing them under high temperature and pressure using an extrusion molding machine such as an extruder, and can be in the form of granules, fibers, flakes, sliced ​​meat, or membranes. Examples of plant-derived protein materials include oilseed protein materials such as soybeans, peas, mung beans, chickpeas, rapeseed, cottonseed, peanuts, sesame, safflower, sunflower, and corn, as well as grain seed protein materials such as rice, barley, and wheat. Protein materials include ground products, extracted proteins, concentrated proteins, and isolated proteins from the above plants. Examples include rice glutelin, barley prolamin, wheat prolamin, wheat gluten, full-fat soy flour, defatted soy flour, concentrated soy protein, isolated soy protein, isolated pea protein, and isolated mung bean protein. While some reconstituted products are available, it is preferable to use dried products (water content 10% by mass or less) in the present invention. Also suitable for the present invention is a soy material that has been textured by pressing tofu. A textured soy protein material made primarily from soybeans is suitable for the present invention. The textured vegetable protein material can be used in any shape and size, depending on the desired product form. Product forms known as soy meat and soy puffs can also be used. The protein content in the textured plant protein material is preferably at least 30% by mass, more preferably 40% by mass or more, and even more preferably 50% by mass, based on the dry weight of the material.

[0029] The powdered vegetable protein material is a powder of vegetable raw materials such as soybeans, wheat, peas, chickpeas, mung beans, rice, and barley, and contains 50% or more by mass of protein based on the defatted solid content. Soybeans are preferred for the present invention. Commercially available powdered vegetable protein materials can be appropriately selected and used. Powdered vegetable protein materials can also be used that have been powdered with the addition of fats and oils in advance to enhance dispersibility in dough. Oil-in-water emulsions, such as emulsion curd, that act as a dough binder can also be used. In this case, a powdered soy protein material made primarily from soybeans is also preferred. The emulsion curd referred to here refers to a homogenized emulsion containing a powdered vegetable protein material, water, and fats and oils as the main ingredients. The effects of the present invention can also be achieved by substituting the fat or oil composition of the present invention in whole or in part for the fat or oil used in emulsion curd and incorporating it into processed foods.

[0030] The processed food of the present invention may contain livestock meat, the aforementioned animal fats, and animal-derived oils and fats other than animal fats. The livestock meat referred to here refers to meat derived from birds and animals such as beef, pork, chicken, horse, sheep, deer, boar, turkey, duck, ostrich, and whale. These may be used alone or in combination of two or more. The birds and animals may be terrestrial or aquatic, with terrestrial animals being preferred. The part of the meat used is not particularly limited. Minced meat can also be used. When livestock meat is used in the processed food, its amount is preferably 30% by mass or less of the processed food. More preferably, it is 20% by mass or less, 10% by mass or less, 8% by mass or less, 5% by mass or less, 3% by mass or less, 2% by mass or less, 1% by mass or less, or 0% by mass. The amount of livestock meat used can be determined appropriately depending on the quality and concept desired for the product. In light of the purpose of the present invention, it is desirable to avoid the use of livestock meat. Furthermore, when animal fat or animal-derived oils and fats other than animal fat are used in the processed food, the amount used is preferably 30% by mass or less in total in the processed food. More preferably, it is 20% by mass or less, 15% by mass or less, 10% by mass or less, 5% by mass or less, 3% by mass or less, 1% by mass or less, or 0% by mass. The amount of animal fat used can be determined appropriately depending on the quality and concept desired for the product. In view of the purpose of the present invention, it is desirable to avoid using animal fat or animal-derived oils and fats.

[0031] ■Other ingredients The processed foods of the present invention can utilize known ingredients and food additives. For example, vegetables, starch, seasonings (salt, pepper, sugar, soy sauce, etc.), modified starch, dietary fiber, egg yolk, egg white, emulsifiers, spices, flavorings, and other known additives can be used as appropriate within the scope that does not impair the effects of the present invention. For meatless processed foods or processed foods that do not use animal ingredients, plant-based ingredients are used.

[0032] Specific examples of processed foods include hamburger steaks, patties, meatballs, nuggets, meatballs, ham, salami, sausages, dumplings, shumai, meat buns, xiaolongbao, minced meat cutlets, croquettes, frankfurters, corn dogs, meat pies, ravioli, lasagna, meatloaf, cabbage rolls, and meat-stuffed products such as bell peppers and lotus root. Other examples include processed foods such as curry, keema curry, and meat sauce. Processed foods such as jerky and sliced ​​meat for barbecuing in plant-based foods (PBF) are also included in the present invention. These processed foods include frozen, refrigerated, dried, and retort-packed foods.

[0033] The present invention can also be considered to be an invention of a method for producing a processed food, which includes a step of kneading an oil or fat composition obtained by reacting an oil or fat in the presence of rice bran at 140 to 180°C for 30 to 180 minutes as an ingredient of the processed food, a step of shaping the dough obtained in the kneading step, and a step of heat-treating the shaped product. The production conditions, etc. of the oil or fat composition are as described above. The heat-treatment method referred to here can be carried out by appropriately selecting from various known methods. Known methods include wet heating, dry heating, electromagnetic induction heating, and dielectric heating. Furthermore, the heating step can be carried out by appropriately selecting from various known methods. Known heating steps include heating, steaming, boiling, roasting, baking, frying, and sterilization.

[0034] As an example of a method for producing such a processed food, a method for producing a meatless hamburger is shown below. Specifically, emulsion curd and a hydrated textured vegetable protein material are mixed in a mixer, seasonings and spices are added and mixed, vegetables are added and mixed further, and breadcrumbs, starch, and oils and fats are added and mixed to obtain a dough for the processed food. The obtained dough is molded and heat-treated to obtain the processed food.

[0035] The present invention can also be considered as an invention of a method for imparting a flavor to a processed food, characterized by blending an oil or fat composition flavored in the presence of rice bran into the processed food. Specifically, by blending the oil or fat composition obtained by heating an oil or fat in the presence of rice bran at 140 to 180°C for 30 to 180 minutes into the processed food, an animal fat-like flavor can be imparted to the processed food. The method for producing the oil or fat composition, the method for using the oil or fat composition, etc. are as described above.

[0036] The present invention can also be regarded as an invention of a flavoring agent characterized by being flavored by heating oils and fats in the presence of rice bran at 140 to 180°C for 30 to 180 minutes. By blending the flavoring agent into processed foods, it is possible to impart an animal fat-like flavor. The flavoring agent must contain rice bran, but preferably also contains reducing sugar. By including reducing sugar, when the flavoring agent is blended into the processed food, an animal fat-like flavor can be efficiently imparted. The flavoring agent is an oil and fat composition, and the blending amounts of the oil and fat, rice bran, reducing sugar, and other components that make up the flavoring agent can be determined using the manufacturing conditions described above. Furthermore, the manufacturing method of the flavoring agent and the blending amount of the flavoring agent in the processed food can follow the manufacturing method, blending amounts, etc. of the oil and fat composition described above. Furthermore, when emphasizing an animal fat-like flavor, it is also possible to prepare a concentrated flavor imparting agent. Specifically, a concentrated flavor imparting agent can be obtained by adding 5 parts or more of rice bran to 100 parts of fats and oils and then heat treating the mixture. More preferably, the amount is 6 parts or more, or 8 parts or more. Then, when blending this concentrated flavor imparting agent into the processed food, it can be appropriately diluted with other fats and oils to efficiently impart an animal fat-like flavor. In this case, it is also preferable to include reducing sugars together with rice bran.

[0037] Furthermore, when a fat or oil composition flavored in the presence of rice bran is blended into a processed food, it imparts an animal fat-like flavor, and therefore the fat or oil composition flavored in the presence of rice bran can be used as a substitute for animal fat. In other words, the present invention can also be considered as an invention of a fat or oil composition for replacing animal fat. The "substitute for animal fat" of the present invention means that part or all of the animal fat described above in processed foods can be replaced with the fat or oil composition. The amount of the fat or oil composition substituted can be adjusted appropriately depending on the product design and concept of the processed food. The production method, usage, etc. of the fat or oil composition are as described above.

[0038] [Example] Hereinafter, the embodiments of the present invention will be described in more detail with reference to examples. In the following, "parts" and "%" refer to mass standards unless otherwise specified.

[0039] ■ Study 1 Preparation of oil and fat composition 1 An oil and fat composition was prepared for use in the following study.

[0040] The oil and fat composition 1 was "Unishort MJ" (manufactured by Fuji Oil Co., Ltd.).

[0041] 100 parts of oil / fat composition 1 were mixed with 8 parts of rice bran and 0.8 parts of glucose, and the mixture was heated at 160°C for 90 minutes while stirring under a reduced pressure of 100 mmHg. After cooling to 60°C, the solid content was filtered off, and the resulting mixture was designated as oil / fat composition 2.

[0042] ■ Study 2: Meatless sausage Meatless sausages were produced according to the following "Method for producing meatless sausages" using the oil and fat composition produced in Study 1. Thereafter, flavor evaluation was carried out according to the following "Method for flavor evaluation".

[0043] "Method for producing meatless sausages" 1) Emulsion card production 10.9% by mass of powdered soy protein material 1 was added to 58.2% by mass of cold water and stirred for 3 minutes, then 27.3% by mass of oil / fat composition 1 or oil / fat composition 2 was added and stirred for 5 minutes, and finally 3.6% by mass of dried egg white was added and stirred for 2 minutes to obtain emulsion curds 1 and 2. A Robocup (manufactured by FMI Co., Ltd.) was used for stirring. Powdered soy protein material 1: "New Fujipro SHE" manufactured by Fuji Oil Co., Ltd. 2) Sausage manufacturing According to the formulations in Table 1, pre-reconstituted textured soy protein material 1 and textured soy protein material 2 were added to the emulsion curd produced in 1) and stirred for 2 minutes, after which seasonings, spices, starch, and liquid sugar were added and stirred for 2 minutes. Finally, oil / fat composition 1 or oil / fat composition 2 was added and stirred for 2 minutes to produce meatless sausage dough. A Robocup was used for mixing. The resulting dough was packed into a casing tube with a folded diameter of 35 mm. The meatless sausages were obtained by steaming in a convection oven at 90°C for 30 minutes (core temperature 80°C or higher). Oil / fat composition 1 and oil / fat composition 2 were stored in the refrigerator for 1 week before use and were stored in the refrigerator until just before use. Structured soy protein material 1: Fuji Oil Co., Ltd.'s "Apex 650" (3 times hydrated) Structured soy protein material 2: Fuji Oil Co., Ltd.'s "Apex 950" (double-hydrated)

[0044] [Table 1] TIFF2025127811000001.tif77169

[0045] "Method of flavor evaluation" The evaluation was carried out by nine well-trained panelists involved in the development of fats and oils or processed foods, and the results were quantified by consensus. The flavor evaluated was the presence or absence or strength of an animal fat-like flavor, and was quantified according to the following criteria in relative comparison with Comparative Example 1-1. A score of 3 or higher was considered a pass. The results are shown in Table 1. 1 point: Flavor was equivalent to that of Comparative Example 1-1. 2 points: A slightly more animal fat-like flavor was felt than in Comparative Example 1-1. 3 points: The animal fat-like flavor was felt stronger than 2 points. 4 points: The animal fat-like flavor was felt stronger than 3 points. 5 points: The animal fat-like flavor was felt stronger than 4 points.

[0046] In contrast to Comparative Example 1-1, in which oil and fat composition 1 not flavored in the presence of rice bran was blended, it was confirmed that an animal fat-like flavor was imparted when the meatless sausage dough contained an oil and fat composition flavored in the presence of rice bran (Examples 1-1 and 1-2). In particular, the animal fat-like flavor was more strongly perceived when oil and fat composition 2 was used in both the emulsion curd and the subsequent sausage dough (Example 1-2).

[0047] ■Consideration 3: Meatless hamburger Meatless hamburger steaks were produced according to the following "Method for producing meatless hamburger steaks" using the oil and fat composition produced in Study 1. Thereafter, flavor evaluation was carried out according to the following "Method for flavor evaluation". Oil and fat composition 3 was prepared in the same manner as oil and fat composition 2, except that palm super olein (manufactured by Fuji Oil Co., Ltd.) was used instead of Unishort MJ.

[0048] "Method of manufacturing meatless hamburger" 1) Emulsion card production To 60% by mass of water, 13.3% by mass of powdered soy protein material 2 was added and stirred for 3 minutes, then 13.3% by mass of oil / fat composition 1 was added and stirred for 5 minutes, and finally 13.3% by mass of dried egg white was added and stirred for 3 minutes to obtain emulsion card 3. A Robocup (manufactured by FMI Co., Ltd.) was used for stirring. Powdered soy protein ingredient 2: Fuji Oil Co., Ltd. "Fujipro FR" 2) Meatless hamburger manufacturing method According to the formulations in Table 2, hydrated textured soy protein ingredients 1 to 3 and emulsion card 3 were placed in a mixer and stirred for 1 minute, then small pieces of oil and fat compositions 1 to 3 were added and stirred for 1 minute, seasonings were added and stirred for 3 minutes, finely chopped onion was added and stirred for 1 minute, dried breadcrumbs and pregelatinized starch were added and stirred for 30 seconds. The mixed dough was molded into 50g pieces. The mixture was baked and steamed in a convection oven at 200°C for 8 minutes (center temperature 80°C) to obtain meatless hamburger steaks. After baking and steaming, the hamburger steaks were frozen in a shock freezer. Each oil and fat composition was stored in the refrigerator for 1 week before use and was stored in the refrigerator until just before use. Oil and fat composition 3 was in a liquid form and added directly to the dough. Structured soy protein material 3: Fuji Oil Co., Ltd.'s "Apex 350" (3 times hydrated) Dried breadcrumbs: "W Hatsuyuki" made by Fuji Bread Crumbs Industry Co., Ltd. Pregelatinized starch: Matsutani Chemical Industry Co., Ltd. "Pine Soft B"

[0049] "Method of flavor evaluation" Seven well-trained panelists involved in the development of fats and oils or processed foods evaluated the flavor and quantified it by consensus. The flavor evaluated was the presence or absence or strength of an animal fat-like flavor, and was quantified according to the following criteria in relative comparison with Comparative Example 2-1. A score of 3 or higher was considered a pass. The results are shown in Table 2. 1 point: Flavor was equivalent to that of Comparative Example 2-1. 2 points: A slightly more animal fat-like flavor was felt than in Comparative Example 2-1. 3 points: The animal fat-like flavor was felt stronger than 2 points. 4 points: The animal fat-like flavor was felt stronger than 3 points. 5 points: The animal fat-like flavor was felt stronger than 4 points.

[0050] [Table 2] TIFF2025127811000002.tif82169

[0051] In comparison with the flavor of Comparative Example 2-1, which contained oil and fat composition 1 that was not flavored in the presence of rice bran, the hamburger containing the oil and fat composition flavored in the presence of rice bran had an animal fat-like flavor (Examples 2-1 to 2-3). The animal fat-like flavor tended to intensify in a dose-dependent manner with oil and fat composition 2. The animal fat-like flavor was also perceived even when different types of oils were used (Example 2-4).

[0052] ■ Study 4: Production of oil and fat composition 2 Oil and fat composition 4 was produced in the same manner as oil and fat composition 2, except that the amount of rice bran was changed to 3 parts and the amount of glucose to 0.3 parts.

[0053] ■Consideration 5: Chicken hamburger steak Chicken hamburger steaks were produced according to the following "Method for producing chicken hamburger steak" using the oil and fat compositions produced in Examination 1 and Examination 4. Thereafter, a relative flavor evaluation with that of Comparative Example 3-1 was carried out in the same manner as in the flavor evaluation of Examination 2. The panel consisted of eight people.

[0054] "How to make chicken hamburger steak" According to the formulation in Table 3, minced chicken, onion, pre-hydrated textured soy protein material 1, dried breadcrumbs, potato starch, salt, and pepper were mixed for 3 minutes in a Kenmix (Aikosha Seisakusho Co., Ltd., Dial 1). Then, each oil and fat composition was added and mixed for 3 minutes. The resulting dough was molded into 50g pieces. Chicken hamburger steaks were obtained by baking and steaming in a convection oven at 200°C for 8 minutes (center temperature 80°C). After baking and steaming, the hamburger steaks were frozen in a shock freezer. Each oil and fat composition was stored in the refrigerator for one week before use and was stored in the refrigerator until just before use.

[0055] [Table 3] TIFF2025127811000003.tif80169

[0056] Even in hamburger steaks containing meat and vegetable protein materials, the hamburger steaks containing the oil and fat composition flavored in the presence of rice bran had an animal fat-like flavor (Examples 3-1 to 3-2).

[0057] Study 6: Production of flavor enhancers The flavor enhancer was prepared in the following manner.

[0058] 100 parts of Unishort MJ was mixed with 3 parts of rice bran and 0.3 parts of glucose, and the mixture was heated at 160°C for 90 minutes while stirring under a reduced pressure of 100 mmHg. After cooling to 60°C, the solid content was filtered off to obtain flavor enhancer Example 1.

[0059] Flavoring agent Example 2 was obtained by the same production method as in Flavoring agent Example 1, except that the amount of rice bran in Flavoring agent Example 1 was changed to 8 parts and the amount of glucose was changed to 0.8 parts.

[0060] ■ Study 7: Meatless hamburger production 2 Using the flavoring agent produced in Study 6, meatless hamburgers were produced according to the formulation in Table 4. The production method was the same as that in Study 3. Flavoring agent Comparative Example 1, Flavoring agent Example 1, and Flavoring agent Example 2 were stored in a refrigerator for one week and then stored in a refrigerator until immediately before use. They were then processed into small pieces immediately before use. Flavoring agent Comparative Example 1 used Unishort MJ.

[0061] "Method of flavor evaluation" The flavor evaluation was carried out by five panelists using the same method as in Study 2. In Study 7, the evaluation was carried out relative to Comparative Example 4-1. The results are shown in Table 4.

[0062] [Table 4] TIFF2025127811000004.tif89169

[0063] In comparison with Comparative Example 4-1, Example 4-1, which contained Flavoring Agent Example 1, had an animal fat-like flavor. Also, Example 4-2, which contained the concentrated flavoring agent of Flavoring Agent Example 2 together with other fats and oils, had an animal fat-like flavor. [Industrial Applicability]

[0064] The present invention can provide processed foods imparted with an animal fat-like flavor.

Claims

1. A processed food comprising an oil and fat composition flavored in the presence of rice bran.

2. 2. The processed food according to claim 1, wherein the oil and fat composition is obtained by heating an oil and fat in the presence of rice bran at 140 to 180°C for 30 to 180 minutes.

3. 3. The processed food according to claim 1, wherein the oil and fat composition is obtained by heating the oil and fat composition together with rice bran in the presence of a reducing sugar.

4. The processed food according to claim 1 or 2, wherein the oil and fat composition is a substitute for animal fat.

5. The processed food according to claim 3, wherein the oil and fat composition is used as a substitute for animal fat.

6. A method for producing processed foods that involves the following steps: (1) A step of adding an oil or fat composition obtained by heating an oil or fat in the presence of rice bran at 140 to 180°C for 30 to 180 minutes to a dough and kneading the dough. (2) A process of shaping the dough obtained in the process (1). (3) A step of heat-treating the molded product obtained in step (2).

7. A method for imparting flavor to processed foods, comprising blending an oil and fat composition flavored in the presence of rice bran into the processed food.

8. The flavoring agent is characterized in that it is flavored by heating oil and fat in the presence of rice bran at 140 to 180°C for 30 to 180 minutes.

9. A processed food comprising the flavoring agent according to claim 8.

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