Method for producing liver-like food

Abstract

To provide a method of producing a liver-like food, mainly from plant-based materials, that enables stable production and supply of a product with smoothness, richness, and a texture resembling actual liver.SOLUTION: The liver-like food is produced by mixing raw materials containing 20 to 60 mass% of tofu, 5 to 50 mass% of soy milk cream, 5 to 40 mass% of fat, and 5 to 25 mass% of powdered bean protein material to prepare a dough, and then subjecting the dough to heating.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a liver-like food product. [Background technology]

[0002] Monkfish liver, cod, and pufferfish milt are high-quality ingredients that are prized as natural delicacies due to their unique smooth texture and flavor. However, because they are obtained from the aforementioned fish, there are restrictions on the amount and timing of supply, and they are distributed as relatively expensive ingredients. Furthermore, foie gras, known as a luxury and rare food, is made by force-feeding geese and ducks to fatten them, and an increasing number of countries are banning foie gras production from the perspective of animal welfare. Due to the above-mentioned interest in environmental issues, diversifying attitudes towards food, and a trend towards health, there is an increasing demand for plant-based foods, and food products that use plant-derived ingredients to replace animal-based foods are being developed. As an example of a liver-like food, Patent Document 1 describes a food that resembles uncooked animal tissue, such as raw liver or fatty tuna sashimi, in which oil and fat are dispersed without being completely emulsified in a gel obtained by cross-linking vegetable protein with transglutaminase. Furthermore, as an example of a pate-like food with a texture similar to that of liver, Patent Document 2 describes a method for producing a pate-like food using starch that meets specific conditions and a process of emulsifying an emulsified raw material to obtain an emulsion. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2014-87316 [Patent Document 2] Japanese Patent Publication No. 2022-152094 Summary of the Invention [Problem to be solved by the invention]

[0004] In Patent Document 1, it was sometimes difficult to stably produce dough depending on the time required for the enzymatic cross-linking reaction, the production equipment, and the scale of the production. In addition, Patent Document 2 required starch that met specific conditions. An object of the present invention is to provide a liver-like food having a smooth and rich texture by a simple production method. [Means for solving the problem]

[0005] The inventors conducted research to create a plant-based food product that was simpler to use than the conventional techniques described in the patent documents and had a texture closer to the real thing. As a result, they discovered a combination of powdered bean protein material, tofu, soy milk cream, and oils and fats, and by mixing these ingredients to prepare a dough, they completed the present invention, which has a rich and smooth texture similar to that of liver.

[0006] That is, the present invention (1) A method for producing a liver-like food, comprising the following steps: (A) A process of mixing ingredients including 20 to 60% by mass of tofu, 5 to 50% by mass of soy milk cream, 5 to 40% by mass of fats and oils, and 5 to 25% by mass of powdered bean protein material to prepare dough. (B) The process of shaping and heating the dough (A). (2) A method for producing a liver-like food according to (1), wherein the powdered bean protein material is a powdered soy protein material and / or a powdered pea protein material. (3) A liver-like food product comprising 20 to 60% by mass of tofu, 5 to 50% by mass of soy milk cream, 5 to 40% by mass of fats and oils, and 5 to 25% by mass of powdered bean protein material. (4) A liver-like food according to (3), wherein the powdered bean protein material is a powdered soy protein material and / or a powdered pea protein material. It is related to. [Effects of the Invention]

[0007] According to the present invention, a liver-like food having a smooth and rich texture can be produced and supplied stably using a simple process. DETAILED DESCRIPTION OF THE INVENTION

[0008] (Powdered legume protein ingredient) The powdered pulse protein material used in the present invention is a powdered food material mainly made of protein using pulses as the raw material. Examples of pulses include adzuki beans, mung beans, cowpeas, red kidney beans, fava beans, kidney beans, butter beans, broad beans, peas, chickpeas, carob, jack beans, lupin beans, lentils, soybeans, and peanuts. Soybeans or peas are preferred, and a powdered soy protein material made from soybeans is most preferred. As a typical example, powdered soy protein material from soybeans will be explained. Defatted soybean flakes are used as the soybean raw material, and these are dispersed in an appropriate amount of water to carry out water extraction. The insoluble fraction, mainly consisting of fiber, known as okara, is then removed to obtain extracted soy protein (defatted soy milk). The extracted soy protein is adjusted to about pH 4.5 with an acid such as hydrochloric acid, the protein is isoelectrically precipitated, and the acid-insoluble fraction (curd) is recovered. This is then dispersed again in an appropriate amount of water to obtain a curd slurry, which is then neutralized with an alkali such as sodium hydroxide to obtain a neutralized slurry, called an isolated soy protein. Solutions of these extracted soy protein or isolated soy protein are heat-sterilized using a high-temperature heat treatment device, and the sterilized solution is then spray-dried using a spray dryer or the like to obtain a powdered soy protein material. However, the production method is not limited to the above, and any method can be used as long as the purity of soy protein can be increased from the soybean raw material. Concentrated soy protein obtained by removing whey from defatted soybeans with ethanol or acid is also included in the powdered soy protein material. Of these, isolated soy protein is more commonly used than extracted soy protein because it typically has a high protein content of about 90% by mass of the solids, and is also preferred for use in the present invention. The powdered pulse protein can be selected appropriately depending on the desired physical properties and flavor / color tone, but the crude protein content in the solid matter is preferably 80% by mass or more, more preferably 85% by mass or more. The amount blended in the dough is 5 to 25% by mass, more preferably 10 to 20% by mass. If it is less than this, the appropriate texture may not be obtained. If it is more than this, the dough may be too hard or too elastic.

[0009] (Tofu) The tofu used as the raw material in the present invention is not particularly limited as long as it is produced by adding a coagulant to soy milk and coagulating the proteins. Any tofu produced by a conventional method or commercially available, such as firm tofu, silken tofu, soft tofu, or packed tofu, may be used. It is generally preferable to use the above-mentioned raw tofu with a moisture content of approximately 80 to 90% by mass. More preferred forms of tofu to be used include tofu with a smooth texture, such as silken tofu, soft tofu, or packed tofu, which are produced by a method that does not involve squeezing after coagulation. The amount of the mixture in the dough is 20 to 60% by mass, more preferably 35 to 50% by mass. If it is less than this, the dough may be too hard or too elastic. If it is more than this, the appropriate texture may not be obtained.

[0010] (soy milk cream) Soy milk cream refers to a product with a higher lipid content than soy milk, preferably 25% by mass or more of the lipid content based on the dry matter. It is more preferably 30% by mass or more, even more preferably 35% by mass or more, and most preferably 40% by mass or more of the lipid content based on the dry matter. The upper limit is preferably 80% by mass or less, more preferably 75% by mass or less, and even more preferably 70% by mass or less. It is sometimes called a "soybean emulsion composition" or "high-fat soy milk." Fresh cream is generally produced by separating it from milk using a centrifuge. Similarly, soy milk cream can be obtained by, for example, treating soy milk obtained from whole soybeans with enzymatic hydrolysis, mineral addition, etc., as necessary, and then centrifuging the soy milk to produce a low-specific-gravity, oil-rich cream layer. However, the production method is not particularly limited. For example, the soy milk emulsion composition production method described in JP 2012-16348 A, or the methods described in JP 2009-528847 A, WO 2002 / 26788 A, JP 2002-101820 A, JP 11-56248 A, and JP 2011-147394 A can be used. Another embodiment includes a soy milk emulsion composition prepared by dispersing soy flour, concentrated soy protein, isolated soy protein, or the like in water, or by adding oils and fats, and optionally an emulsifier, to soy milk. The lipid content of the soy milk cream (as a chloroform / methanol mixed solvent extract) is preferably 25% by mass or more, more preferably 30% by mass or more, even more preferably 35% by mass or more, and most preferably 40% by mass or more, based on the dry matter, and the upper limit is preferably 80% by mass or less, more preferably 75% by mass or less, and even more preferably 70% by mass or less. The protein content of the soy milk cream is preferably 15% by mass or more, more preferably 20% by mass or more, and even more preferably 25% by mass or more, based on the dry matter. The upper limit is preferably 40% by mass or less, more preferably 35% by mass or less. The lipid / protein content ratio of the soy milk cream is preferably 1.0 or more, more preferably 1.2 or more, based on the weight of the dry matter. According to the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan, the protein content of typical full-fat soy milk is 39.1% by mass on a dry matter basis, and the lipid content is 21.7% by mass on a dry matter basis, resulting in a lipid / protein ratio of 0.55. A more preferred embodiment of soy milk cream is one in which the "lipophilic proteins" of the soy proteins are concentrated, as this provides a richer flavor and a pleasant soybean-derived taste. For example, the soy emulsion composition described in JP 2012-16348 A can be used as such a soy protein raw material. An index of whether or not lipophilic proteins are concentrated can be estimated by determining the LCI (Lipophilic Proteins Content Index) value described in the publication. In the present invention, it is more preferred to use soy milk cream in which lipophilic proteins are concentrated, with an LCI value of 50% or more, preferably 55% or more. An example of a commercially available soy milk cream with an LCI value of 55% or more is "Nokurimu" (registered trademark) manufactured by Fuji Oil Co., Ltd. The amount of soy milk cream in the dough is 5 to 50% by mass, and more preferably 10 to 40% by mass. If it is less than this, the dough may be too hard or too elastic. If it is more than this, the appropriate texture may not be obtained.

[0011] (Oils and fats) Various types of oils and fats can be used in the present invention. Specific examples include soybean oil, rapeseed oil, rice bran oil, corn oil, palm oil, coconut oil, safflower oil, olive oil, cottonseed oil, sunflower oil, grapeseed oil, sesame oil, beef tallow, lard, fish oil, and their fractionated oils, hardened oils, and interesterified oils, and these can be appropriately selected and used. Oils and fats that are liquid at room temperature (20°C) are preferred. The amount of fat in the dough is 5 to 40% by mass, more preferably 10 to 35% by mass. If it is less than this, the dough may be too hard or too elastic. If it is more than this, the fat may separate, and the appropriate texture may not be obtained.

[0012] (Other ingredients) In addition to the ingredients mentioned above, the liver-like food of the present invention can also use raw materials such as dietary fibers such as soy pulp, bamboo fiber, oats, and citrus fiber; gelling agents such as carrageenan, gellan gum, agar, and gelatin; starches such as starch, modified starch, and dextrin; monosaccharides such as glucose and fructose; oligosaccharides such as maltose, lactose, and trehalose; sugar alcohols such as reduced maltose and sorbitol; emulsifiers such as glycerin fatty acid esters, sorbitan fatty acid esters, polyglycerin esters, polyglycerin condensed ricinoleic acid esters, and sucrose fatty acid esters; various seasonings, flavorings, and colorings such as yeast extract, protein hydrolysates, and amino acids, as long as the effects of the present invention are not impaired. In addition, when preparing the dough for the liver-like food of the present invention, animal ingredients, i.e., meats or seafood such as monkfish liver, pork liver, or foie gras, or eggs such as egg white or egg yolk, may be included within a range that does not inhibit the effects of the present invention. The above is the composition of the dough as a continuous phase, but other ingredients can be added as a dispersed phase to the continuous dough, and then molded and heated. The other ingredients are food ingredients such as meat, seafood, vegetables, and grains, cut into pieces that are sized to vary the chewiness and texture, such as pieces roughly chopped, i.e., pieces measuring a few millimeters in length, width, and height. In this case, the food is a pâté-like food, which is a form of liver-like food. Pâté is a processed food made from liver, and pâté-like foods are foods that mimic this. The present invention further provides a liver-like food product that does not contain any animal ingredients and is made only from plant ingredients.

[0013] (Preparation of dough for liver-like food) Here is an example of a method for producing a liver-like food product. Raw materials including powdered bean protein material, tofu, soy milk cream, and fats and oils are mixed in the aforementioned ratio and stirred to obtain a uniformly mixed dough. A mixer, food processor, Stephan mixer, silent cutter, or similar device can be used for mixing. Applying a strong shear force is preferable, as it breaks down the emulsion particles into smaller particles. The order of addition is not limited to the order listed above, as long as the necessary ingredients are included in the final dough. The dough can also be mixed with finely chopped ingredients such as meat, seafood, vegetables, and grains to create a pate-like texture.

[0014] (molding and heating) The prepared dough is filled into a casing or molded into a desired shape. The size of the molded product varies depending on the intended use, but examples include rods with a diameter of about 1 to 5 cm, or blocks with dimensions of about 0.5 to 5 cm. The dough can be vacuum degassed before and after molding to make the texture of the dough uniform. Next, the molded dough is heated. The heating temperature may be any temperature that gels the powdered bean protein material, and in the case of powdered soy protein material, the heating temperature can be, for example, 70 to 100°C for 10 to 90 minutes. Preferably, the temperature at the core is 80°C for 1 to 10 minutes. For heating, steaming, boiling, baking, etc. can be used in appropriate combination. The dough that has been gelled by heating is the liver-like food of the present invention. After being allowed to cool, it can be frozen.

[0015] (liver-like food) The liver-like food of the present invention is typically a substitute for liver or a food material with a texture similar to that of liver, such as monkfish liver, foie gras, or soft roe, and also includes pate-like foods with a smooth, rich continuous phase, such as pate and terrine. The liver-like food can be eaten as it is, for example, by adding flavor to dough, or can be used in cooking with other ingredients. [Example]

[0016] The present invention will be described below by way of examples. Unless otherwise specified, all numerical values ​​in the text represent parts by mass or % by mass.

[0017] (Study 1) Manufacturing of ankimo-style liver-like food According to the formulation in Table 1, the ingredients other than salt and seasonings were combined and mixed for 3 minutes using a cutter mixer (Robocoupe, model R-3D). Next, salt and seasonings were added and mixed for 2 minutes. In Comparative Example 1, emulsified oil and water were previously stirred with a whisk and used as a suspension. In Comparative Example 2, the emulsifier and oil were previously mixed using a cutter mixer, and then water was added and mixed to use as a suspension. The resulting dough was packed into a 35 mm diameter casing, vacuum degassed, and then solidified by boiling at 95°C for 15 minutes. After cooling, the dough was stored frozen and then thawed naturally in a refrigerator. Each sample was then cut into 20 mm thick pieces and subjected to sensory evaluation. The raw materials used in the table are as follows: Tofu: "Soft Petit Tofu 1000" (Fuji Oil Co., Ltd.) Powdered soy protein: "Fujipro 748" (Fuji Oil Co., Ltd.) Vegetable oil: rapeseed oil Soy milk cream: "Kokurimu" (Fuji Oil Co., Ltd.) Raw milk cream: "Fresh" (Megmilk Snow Brand Co., Ltd.) Emulsifier: Polyglycerin condensed ricinoleic acid ester "Poem PR-100" (Riken Vitamin Co., Ltd.) Emulsified oil: "Unishort EF" (Fuji Oil Co., Ltd.) Seasoning: Umami seasoning "Ajinomoto" (manufactured by Ajinomoto Co., Inc.) The "Soft Petit Tofu 1000" has a moisture content of 89% by mass and a silky smooth texture.

[0018] (Evaluation of ankimo-style liver-like food) The state (workability) of the obtained liver-like food during dough preparation was evaluated by an operator according to the following criteria. + (3 points): Working condition is good ±(2 points): There are some problems, but the work is possible - (1 point): Many problems, difficult work In addition, a sensory evaluation was conducted by eight panelists on the texture of the liver-like foods, and the texture was evaluated comprehensively based on whether or not it had a smooth, rich texture similar to that of monkfish liver. The evaluation was then conducted by consensus using the following criteria. Products that received a score of 2 or more for both dough workability and texture, with a total score of 4 or more, were deemed to have passed the evaluation. + (3 points): Positively accepted as an ankimo-style food ±(2 points): As a monkfish liver-like food, it is acceptable. -(1 point): It is different from monkfish liver-like foods.

[0019] (Table 1) Composition and evaluation of monkfish liver-like food Study 1 TIFF2025138503000001.tif72150

[0020] The results are shown in the lower part of Table 1. Examples 1 and 2, in which the amount of soy milk cream blended was 20% by mass and 33% by mass, respectively, had a rich, smooth texture reminiscent of ankylosaurus liver, and produced good ankylosaurus-style liver-like foods. Example 3 (45% by mass soy milk cream) was slightly rough, but had commercial value as an ankylosaurus-style liver-like food. Example 4 (6% by mass soy milk cream) had a firm texture, which was within the acceptable range but was judged to be subject to variances in preference. On the other hand, in Comparative Examples 1, 2, and 3, in which emulsified oils (oils containing emulsifiers) or fresh cream was used as a substitute for soy milk cream, the oil separated when the dough was made, making it impossible to fill the dough, and the dough solidified poorly, resulting in poor commercial value. From the above, it was revealed that by adjusting the amount of soy milk cream to a specific range, it is possible to obtain suitable and desirable physical properties and texture for an ankimo-style liver-like food.

[0021] (Study 2) Comparison of the amount of powdered legume protein and fat added Liver-like foods were prepared in the same manner as in Example 1, except that the amount of rapeseed oil was changed according to the description in Table 2, and were subjected to sensory evaluation (Examples 5, 6, and 7). In addition, liver-like foods were prepared in the same manner as in Example 1, but with formulations in which the amount of isolated soy protein was changed, and subjected to sensory evaluation (Examples 8 and 9). Furthermore, liver-like foods were prepared in the same manner as in Example 1, and subjected to sensory evaluation, in Example 10, in which isolated pea protein was used, Comparative Example 5, in which no bean protein was added, Comparative Example 6, in which starch was added as a substitute for bean protein, and Example 11, in which isolated soy protein and starch were used in combination. "WR-2" (manufactured by Matsutani Chemical Industry Co., Ltd.) was used for the starch, and "NUTRALYS F85M" (manufactured by Rocket Japan Co., Ltd.) was used for the isolated pea protein.

[0022] (Table 2) Comparison of powdered bean protein and fat addition amounts TIFF2025138503000002.tif48150

[0023] The results are shown in the lower part of Table 2. Examples 5 and 7, in which rapeseed oil was added in amounts of 21% by mass and 34.8% by mass, produced good liver-like foods with a rich, smooth texture similar to that of liver. Example 6, in which rapeseed oil was added in an amount of 6.2% by mass, showed a hard texture and a slight decrease in the smoothness of the liver-like texture. In Example 8, where the soy protein isolate was added at 6% by mass, the texture became soft, which was within the acceptable range but was judged to be a matter of personal preference.In Example 9, where the soy protein isolate was added at 20% by mass, the texture became hard and the smooth, liver-like texture was slightly reduced. In Example 10, in which isolated pea protein was used, a slight roughness was felt, and the smooth texture of the liver was slightly reduced. Comparative Example 5, in which no pulse protein was added, was judged to be unsuitable because the dough did not hold together and did not solidify upon heating. Comparative Example 6, in which 16% by mass of starch was added as a pulse protein substitute, produced a soft dough that solidified weakly, differing from the liver-like texture. Example 11, in which 15% by mass of isolated soy protein was used in combination with 5% by mass of starch, exhibited a decrease in the rich, smooth texture of liver-like texture.

[0024] (Study 3) Comparison of tofu addition amounts Liver-like foods were prepared in the same manner as in Example 1, except that the amount of tofu was changed according to the formula shown in Table 3, and subjected to sensory evaluation (Example 12, Comparative Example 7). Also, a liver-like food was prepared in the same manner as in Example 1, except that tofu and water were used in combination, and subjected to sensory evaluation (Example 13). A liver-like food was prepared in the same manner as in Example 1 using commercially available firm tofu (Okame Tofu Twin Pack Cotton (manufactured by Takano Foods Co., Ltd.)) and subjected to a sensory evaluation (Example 14).

[0025] (Table 3) Composition and evaluation of ankimo-style liver-like food with different amounts of tofu added TIFF2025138503000003.tif67132

[0026] The results are shown in the lower part of Table 3. Example 12, in which 52% by mass of tofu was added, had a soft texture that was within the acceptable range but was judged to be a matter of personal preference. Example 13, in which 22.2% by mass of tofu was added in combination with 16.7% by mass of water, had a soft texture that was within the acceptable range but was judged to be a matter of personal preference. Comparative Example 7, which used 5.6% by mass of tofu and 33.3% by mass of water, was very soft in both texture and texture, and was different from the liver-like texture. Example 14, which used firm tofu, felt a slight roughness, and the smooth liver-like texture was slightly reduced.

Claims

1. A method for producing a liver-like food, comprising the steps of: (A) A process of mixing ingredients including 20 to 60% by mass of tofu, 5 to 50% by mass of soy milk cream, 5 to 40% by mass of oils and fats, and 5 to 25% by mass of powdered bean protein material to prepare dough. (B) A process of shaping and heating the dough (A).

2. 2. The method for producing a liver-like food according to claim 1, wherein the powdered pulse protein material is a powdered soybean protein material and / or a powdered pea protein material.

3. A liver-like food product comprising 20 to 60 mass% of tofu, 5 to 50 mass% of soy milk cream, 5 to 40 mass% of oils and fats, and 5 to 25 mass% of powdered bean protein material.

4. 4. The liver-like food according to claim 3, wherein the powdered pulse protein material is a powdered soybean protein material and / or a powdered pea protein material.

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