Processed foods and methods for producing processed foods

Abstract

To provide a processed food containing a meat-like ingredient mainly made of plant raw materials and having a meat-like richness imparted thereto, and a method for producing the same. [Solution] A heat-treated, containerized processed food containing a meat-like ingredient, wherein the meat-like ingredient is primarily made of plant-based ingredients including plant protein, and the processed food further contains acetic acid bacteria cells, the plant protein content of the total protein being 90% by mass or more, the mass ratio of the bacterial cells to the plant protein being 0.0005 or more, and the aldehyde dehydrogenase specific activity per 1 mg of the bacterial cells in a dry state being 0.1 U / mg or less.

Description

[Technical Field]

[0001] The present invention relates to a packaged processed food containing a meat-like ingredient mainly made of plant-derived raw materials, and a method for producing the same. [Background technology]

[0002] In recent years, in addition to growing health consciousness, rising prices of livestock products and concerns about environmental issues caused by raising industrial animals have led to attention being paid to foods that substitute animal foods with plant-derived ingredients, etc. For example, Patent Documents 1 to 3 describe meat-like foods containing plant proteins such as soy protein, etc. Patent Document 3 also discloses foods containing meat-like soy processed products, such as hamburger steaks, meatballs, dumplings, shumai, and meat sauce. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2023-38738 [Patent Document 2] Japanese Patent Application Publication No. 2024-15922 [Patent Document 3] Patent Publication No. 2021-27812 Summary of the Invention [Problem to be solved by the invention]

[0004] Patent documents 1 to 3 all disclose techniques aimed at improving the texture and flavor of meat-like foods, but do not disclose techniques for imparting a meat-like richness to processed foods containing meat-like foods as ingredients.

[0005] In view of the above circumstances, an object of the present invention is to provide a processed food containing a meat-like ingredient mainly made of plant ingredients that has been given a meat-like richness, and a method for producing the same. [Means for solving the problem]

[0006] In order to achieve the above object, the present inventors have conducted extensive research into processed foods containing meat-like ingredients. The present inventors have discovered that adding acetic acid bacteria cells to the meat-like ingredients and thoroughly heating the resulting processed foods can impart a meat-like richness to the food. Furthermore, the present inventors have conducted extensive research into the conditions for the plant protein and acetic acid bacteria cells required to impart a meat-like richness, and have completed the present invention.

[0007] The present invention relates to, for example, the following inventions. (1) A heat-treated, containerized processed food containing meat-like ingredients, The meat-like ingredient mainly contains a plant-based raw material containing a plant protein, The processed food further contains acetic acid bacteria cells, The content of the vegetable protein in the total protein is 90% by mass or more, the mass ratio of the bacterial cells to the plant protein is 0.0005 or more; The aldehyde dehydrogenase specific activity per 1 mg of the dry bacterial cells is 0.1 U / mg or less. Processed food. (2) The vegetable protein includes at least one selected from soybean protein and pea protein; (1) A processed food product. (3) The content of the vegetable protein in the processed food is 0.5% by mass or more. A processed food according to (1) or (2). (4) The animal protein content in the processed food is 0.1% by mass or less. A processed food according to (1) or (2). (5) A heating step of preparing a processed food by heating a raw material composition containing acetic acid bacteria cells and a meat-like ingredient mainly containing a plant material containing plant protein, The content of the vegetable protein in the total protein is 90% by mass or more, the mass ratio of the bacterial cells to the plant protein is 0.0005 or more; The aldehyde dehydrogenase specific activity per 1 mg of the dry bacterial cells is 0.1 U / mg or less. Methods for producing processed foods. (6) The heating temperature in the heating step is 80°C or higher. (5) A method for producing the processed food described in (5). (7) In the heating step, heating is performed under retort treatment conditions. (6) A method for producing the processed food described in (6). (8) The raw material composition contains live bacteria as the bacterial cells. A method for producing the processed food described in (5) or (6). (10) The method further includes a mixing step of mixing the fungus and the meat-like ingredient to prepare the raw material composition before the heating step. A method for producing the processed food described in (5) or (6). [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a processed food containing a meat-like ingredient mainly made of plant ingredients that has been given a meat-like richness, and a method for producing the same. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention will be described in detail below. In the present invention, the expression "content of B in A" refers to the proportion of the mass of B in A when the mass of A is 100%, and may be a theoretical value or an analytical value.

[0010] <Processed foods> The processed food of the present invention is a heat-treated, containerized processed food containing a meat-like ingredient. In the present invention, a meat-like ingredient primarily composed of plant ingredients is mixed with a predetermined amount of acetic acid bacteria cells, and heat-treated to sufficiently reduce the activity of aldehyde dehydrogenase in the acetic acid bacteria. This allows the processed food to have a meat-like richness, even if the meat-like ingredient is primarily composed of plant ingredients. The processed food of the present invention is not particularly limited as long as it contains a meat-like ingredient, and may or may not contain a sauce or liquid. Specific examples of processed foods include hamburger steaks, meatballs, minced meat, dumplings, shumai, omelets, curry, sauces (pasta sauces such as meat sauce, tomato sauce, cream sauce, etc.), sausages, molded fried chicken, molded pork cutlets, molded ham, stir-fries, simmered dishes, noodles, and other meat-containing processed foods.

[0011] <Meat-like ingredients> The meat-like ingredient of the present invention mainly contains plant-based ingredients including plant protein. In the present invention, "the meat-like ingredient mainly contains plant-based ingredients" means that the content of plant-based ingredients in the meat-like ingredient is 90% by mass or more, preferably 95% by mass or more, more preferably 99% by mass or more, and even more preferably 100% by mass. The shape of the meat-like ingredient is not particularly limited and can be determined appropriately depending on the type of processed food, and can be in the form of a block, minced meat, fillet (thinly sliced), etc.

[0012] <Plant-based raw materials> In the present invention, plant-based raw materials refer to raw materials derived from plants. In the present invention, from the viewpoint of meeting the needs for plant-based foods, it is preferable that processed foods also contain plant-based raw materials as a main component. From this viewpoint, the content of plant-based raw materials in processed foods is preferably 90% by mass or more, more preferably 95% by mass or more, and even more preferably 99% by mass or more.

[0013] <Plant protein> In the present invention, vegetable protein refers to a protein derived from a plant. Examples of vegetable proteins include soybean protein, pea protein, kidney bean protein, chickpea protein, adzuki bean protein, wheat protein, oat protein, rice protein, and proteins extracted from nuts and seeds. Of these, the vegetable protein in the present invention preferably includes at least one selected from soybean protein and pea protein, because these proteins cooperate with acetic acid bacteria to impart a meat-like richness and are easily available.

[0014] <Plant protein content in meat-like ingredients> The vegetable protein content in the meat-like filling of the present invention is preferably 5% by mass or more from the viewpoint of obtaining a meat-like flavor and texture. Furthermore, the lower limit of the vegetable protein content in the meat-like filling is more preferably 10% by mass or more, and even more preferably 20% by mass or more, from the viewpoint of more stably obtaining a meat-like flavor and texture. Furthermore, the upper limit of the vegetable protein content in the meat-like filling is not particularly limited, but is preferably 90% by mass or less, more preferably 80% by mass or less, from the viewpoint of adding ingredients for shaping and seasoning the meat-like filling.

[0015] <Plant protein content in processed foods> In the present invention, the vegetable protein content in processed foods is preferably 0.5% by mass or more. By heat-treating vegetable protein at such a content with acetic acid bacteria cells, the vegetable protein and the acetic acid bacteria cells cooperate during heating to produce a complex taste, resulting in a rich, meat-like flavor. The vegetable protein content in processed foods refers to the ratio of the total mass of the vegetable protein contained in the meat-like ingredients and the vegetable protein contained in the other ingredients of the processed food to the mass of the processed food. From the perspective of more effectively imparting a rich, meat-like flavor, the lower limit of the vegetable protein content in processed foods is preferably 1% by mass or more, more preferably 1.5% by mass or more. The upper limit of the vegetable protein content in processed foods can be appropriately set taking into account the mass ratio to the acetic acid bacteria cells, etc., but is preferably 50% by mass or less, more preferably 20% by mass or less.

[0016] <The amount of bean-derived protein in plant-based proteins> In the present invention, the bean-derived protein content in the vegetable protein is preferably 50% by mass or more. The bean-derived protein is not particularly limited, but examples include soybean protein, pea protein, kidney bean protein, chickpea protein, and adzuki bean protein. Among vegetable proteins, bean-derived protein has a deep rich flavor. Therefore, by setting the bean-derived protein content in the vegetable protein to 50% by mass or more, the action of the acetic acid bacteria cells is likely to produce a meat-like rich flavor. From the viewpoint of more effectively obtaining the above-mentioned effects, the bean-derived protein content in the vegetable protein is more preferably 80% by mass or more, and may be 100% by mass.

[0017] <Animal protein content in processed foods> In the present invention, the animal protein content of the processed food is preferably 0.1% by mass or less. Furthermore, it is preferable that the processed food does not contain any animal protein. This makes it possible to obtain processed foods with low animal protein content or that are substantially free of animal protein, thereby meeting the needs for plant-based foods.

[0018] <Acetic acid bacteria> Acetic acid bacteria are a general term for microorganisms that grow using sugars and sugar alcohols and oxidize ethanol to produce acetic acid. The acetic acid bacteria in the present invention may be any acetic acid bacteria commonly used in the field of food production, such as Gluconacetobacter ( Gluconacetobacter ) genus, Acetobacter ( Acetobacter ) genus, Gluconobacter ( Gluconobacter ) genus, Komagataebacter ( Komagataeibacter ) genus, Nobuacetimonas ( Novacetimonas ) genus, and in particular Gluconacetobacter ( Gluconacetobacter The acetic acid bacteria of the genus Gluconacetobacter are not particularly limited, but examples thereof include: Gluconacetobacter hansenii , Gluconacetobacter liquefaciens The acetic acid bacteria cells contained in the processed food of the present invention are heat-treated and may be dead or live cells as long as they satisfy the conditions for the specific activity of aldehyde dehydrogenase described below.

[0019] <Mass ratio of acetic acid bacteria cells to plant protein> In the present invention, the mass ratio of acetic acid bacteria cells to vegetable protein is 0.0005 or more. It is believed that heat treatment of acetic acid bacteria cells and vegetable protein prepared to achieve such a mass ratio can produce a meat-like richness due to the action of the vegetable protein and the acetic acid bacteria cells. The lower limit of the mass ratio of acetic acid bacteria cells to vegetable protein is preferably 0.001 or more, more preferably 0.002 or more, from the viewpoint of more effectively imparting a meat-like richness to processed foods. The upper limit of the mass ratio of acetic acid bacteria cells to vegetable protein is not particularly limited, but is preferably 0.1 or less, more preferably 0.05 or less, from the viewpoint of preventing off-flavors and increased costs due to excessive addition of acetic acid bacteria cells. This mass ratio can be calculated as the ratio of the content of acetic acid bacteria cells to the content of vegetable protein in a processed food (content of acetic acid bacteria cells / content of vegetable protein).

[0020] <Acetate bacteria content> The content of acetic acid bacteria cells in the processed food of the present invention is not particularly limited as long as the above-mentioned mass ratio is satisfied, but is, for example, 0.001 mass% or more, preferably 0.002 mass% or more, and for example, 0.2 mass% or less, preferably 0.1 mass% or less.

[0021] <Aldehyde dehydrogenase specific activity per 1 mg of dry cells> In the processed food of the present invention, the acetic acid bacteria cells are heat-treated together with a meat-like ingredient. Heat-treating the acetic acid bacteria cells also denatures the aldehyde dehydrogenase contained in the acetic acid bacteria, reducing its activity. In the present invention, the heat treatment of the acetic acid bacteria results in an aldehyde dehydrogenase specific activity of 0.1 U / mg or less, preferably 0.0 U / mg, per 1 mg of dry cells. In the following description, aldehyde dehydrogenase is also referred to as ALDH (aldehyde dehydrogenase).

[0022] <Method for measuring the specific activity of aldehyde dehydrogenase per 1 mg of dried cells> In the present invention, the specific activity of aldehyde dehydrogenase (ALDH) is measured as follows. (1) Measurement of the standard curve (i) Prepare six 2.0 mL microtubes by combining 0.5 mL of McIlvaine buffer solution (pH 4) and 0.3 mL of pure water. (ii) To the mixture prepared in (i), add 100 mM potassium ferrocyanide solution and 100 mM potassium ferricyanide solution as shown in Table 1 below to prepare two samples each of 0 mM, 2.0 mM, and 4.0 mM potassium ferrocyanide standard solutions. [Table 1] Add 0.5 mL of Dupanol solution (0.5 g of ferric sulfate, 0.3 g of sodium dodecyl sulfate, 9.5 mL of 85% phosphoric acid, and pure water to make 100 mL) to each potassium ferrocyanide standard solution sample. (iii) Add 0.4 mL of the solution prepared in (ii) to a 2.0 mL microtube containing 1.0 mL of pure water, and leave at room temperature for 20 minutes. (iv) After auto-zeroing with pure water, the absorbance at 660 nm is measured using a spectrophotometer UV-2450 (Shimadzu Corporation). (v) Plot the standard solution concentration (mM) on the X-axis and the measured value on the Y-axis and calculate the slope (d).

[0023] (2) Measurement of ALDH activity (i) Add 0.5 mL of McIlvaine buffer (pH 4), 0.2 mL of 100 mM acetaldehyde solution, and 0.1 mL of a 0.1 mg / mL diluted solution of dried acetic acid bacteria cells to a 2.0 mL microtube, and preheat the tube in a heat block set to 35°C for 5 minutes. (ii) 0.1 mL of 100 mM potassium ferricyanide solution is added and the mixture is allowed to react at 35°C for 20 minutes. (iii) After the reaction, immediately add 0.5 mL of Dupanol solution (0.5 g of ferric sulfate, 0.3 g of sodium dodecyl sulfate, 9.5 mL of 85% phosphoric acid, and pure water to make 100 mL) to stop the reaction. (iv) Add 0.4 mL of the solution (iii) to a 2.0 mL microtube containing 1.0 mL of pure water and leave at room temperature for 20 minutes. (v) The absorbance at 660 nm is measured using a spectrophotometer UV-2450 (Shimadzu Corporation).

[0024] (3) Calculation of ALDH specific activity The amount of enzyme required to oxidize 1 μmol of substrate (aldehyde) per minute at 35°C is defined as 1 U. Activity is measured using 0.1 mL of bacterial cell suspension after a 20-minute reaction. When the absorbance measured at 660 nm is A and the slope of the standard curve is d, ALDH activity (U / mL) is expressed by the following formula (1): ALDH activity (U / mL)=(A / d×0.1 / 0.9)×(0.9 / 1000)×1000×(1 / 20)×(1 / 0.1) ···(1) In equation (1), (A / d×0.1 / 0.9) represents the product concentration (mM) in the reaction solution (0.9 mL). Multiplying this by (0.9 / 1000) converts it to the amount of product (mmol). Multiplying this by 1000 again converts it to the amount of product (μmol). Multiplying this by 1 / 20 again converts it to per minute. Multiplying this by 1 / 0.1 again converts it to per mL. From equation (1), the following equation (2) is obtained. ALDH activity (U / mL)=A / d / 20 (2) The specific activity, which is the activity per 1 mg of dry cells, is calculated from equation (2). Since the concentration of the cell solution is 0.1 mg / mL and the content of dry cells in the cell solution is 67% by mass, the calculation formula for the ALDH specific activity per 1 mg of dry Acetobacter cells is given by equation (3) below. ALDH specific activity (U / mg-drycell)=A / d / 20 / 0.1 / 0.67 =A / d / 2 / 0.67 (3)

[0025] <Salt> The processed food of the present invention preferably further contains salt from the viewpoint of adding a salty taste and deepening the richness. In this case, the lower limit of the salt content in the processed food is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, from the viewpoint of effectively exerting the effect of deepening the richness. Furthermore, the upper limit of the salt content in the processed food can be appropriately set depending on the type of processed food, but from the viewpoint of emphasizing the richness of meat-like flavor, it is preferably 10% by mass or less, more preferably 5% by mass or less.

[0026] <Sugars> The processed food of the present invention preferably further contains sugars other than thickening polysaccharides in order to add sweetness and deepen the richness of the flavor. Examples of sugars other than thickening polysaccharides include sucrose, glucose, galactose, fructose, mannose, lactose, maltose, trehalose, sugar alcohols, high-fructose liquid sugar, dextrins produced by hydrolyzing starch, cyclodextrins, reduced dextrins, inulin, and cellulose. In this case, the lower limit of the content of the sugars in the processed food is preferably 0.1% by mass or more, more preferably 1% by mass or more, in order to effectively exert the effect of deepening the richness of the flavor. Furthermore, the upper limit of the content of the sugars in the processed food can be appropriately set depending on the type of processed food, but is preferably 10% by mass or less, more preferably 8% by mass or less, and even more preferably 5% by mass or less, in order to emphasize the richness of meat-like flavor.

[0027] <Other ingredients> The processed food of the present invention may contain one or more other ingredients as long as the effects of the present invention are not impaired. Examples of such ingredients include fats and oils (e.g., vegetable fats and oils), starch, thickening polysaccharides other than starch, seasonings, bacteriostatic agents, pH adjusters, preservatives, antioxidants, spices, flavorings, and coloring agents. Vegetable fats and oils include rapeseed oil, corn oil, soybean oil, olive oil, safflower oil, sunflower oil, perilla oil, palm oil, and flaxseed oil. Starches include unmodified starches (wheat starch, rice starch, corn starch, tapioca starch, potato starch, etc.) and modified starches (hydroxypropyl starch, acetylated oxidized starch, starch sodium octenyl succinate, acetate starch, oxidized starch, hydroxypropylated phosphate cross-linked starch, phosphorylated starch, etc.). Examples of thickening polysaccharides other than starch include xanthan gum, gellan gum, carrageenan, locust bean gum, tara gum, guar gum, gum arabic, tamarind gum, psyllium seed gum, cellulose derivatives, pectin, curdlan, pullulan, mannan, agar, etc. Examples of seasonings include soy sauce, amino acids, acetic acid, etc.

[0028] <Packaged processed foods> The processed food of the present invention is a containerized processed food. A containerized processed food refers to a processed food that is sealed in a container. The container is not particularly limited as long as it is a container for food packaging, and examples include bag-shaped containers (flat bags, standing pouches, etc.), trays, cans, bottles, etc. When the container includes an open-shaped container such as a tray, the processed food placed on the tray is further packaged and sealed using food wrap film or a sealable bag. The container in the present invention is preferably a heat-resistant container. This allows the entire container to be heated and sterilized, thereby improving shelf life.

[0029] <Processed food manufacturing method> In the present invention, the method for producing a processed food includes a heating step of heating a raw material composition containing acetic acid bacteria cells and a meat-like ingredient that contains plant protein and is mainly composed of plant materials to prepare a processed food. Furthermore, the production method may include a mixing step of mixing the acetic acid bacteria cells and the meat-like ingredient to prepare a raw material composition before the heating step. Furthermore, the production method may include a filling step of filling a container with the raw material composition or the heated processed food before or after the heating step. Each step is described below.

[0030] <Mixing process> In this step, other ingredients to be incorporated into the processed food can be mixed in addition to the acetic acid bacteria cells and meat-like ingredients. A stirrer such as a mixer or homogenizer can be used for the mixing in this step. In the raw material composition, the blending amounts of the acetic acid bacteria cells, meat-like ingredients, and other ingredients are set so that the vegetable protein content of the total protein after production is 90% by mass or more and the mass ratio of the bacterial cells to the vegetable protein in the processed food is 0.0005 or more. Note that if mixing and heating are performed simultaneously, the mixing step does not need to be performed.

[0031] <Heating process> The heating method in this step is not particularly limited and can be appropriately selected from known heating methods such as hot water bathing, retort treatment, heating in a steam convection oven, heating in an oven, microwave heating, and electrical heating. The heating temperature in this step is a temperature at which the aldehyde dehydrogenase specific activity can be reduced to 0.1 U / mg or less. Specifically, the heating temperature is preferably 80°C or higher, more preferably 90°C or higher, and even more preferably 100°C or higher. The upper limit of the heating temperature may be set within the range of heating temperatures commonly used in food production, preferably 200°C or lower, more preferably 180°C or lower. The heating time may also be set according to the heating temperature so as to reduce the aldehyde dehydrogenase specific activity to 0.1 U / mg or less, for example, preferably 5 minutes or longer, more preferably 10 minutes or longer, and preferably 90 minutes or shorter, more preferably 60 minutes or shorter.

[0032] <Retort processing> In the heating step of the present invention, heating is preferably performed under retort processing conditions. The retort processing conditions of the present invention refer to sterilization by pressurized heating at a central temperature of 120°C for 4 minutes, or conditions with an equivalent or greater effect. This allows the processed food to be made into a retort food, enabling long-term storage, and also allowing the bacterial cells and meat-like ingredients to be sufficiently heated to enhance the richness of the meat-like flavor. The heating temperature under retort processing conditions can be the same as that under general retort processing conditions, but is preferably 105°C or higher, more preferably 110°C or higher, and preferably 130°C or lower, more preferably 125°C or lower. The heating time is preferably 0.5 minutes or longer, more preferably 1 minute or longer, and preferably 60 minutes or shorter, more preferably 45 minutes or shorter.

[0033] <Acetate bacteria cells> The raw material composition preferably contains live acetic acid bacteria as bacterial cells. When the raw material composition before heating contains live acetic acid bacteria, the harsh taste specific to vegetable proteins can be reduced, as shown in the examples below. This is thought to be due to the action of enzymes such as aldehyde dehydrogenase contained in the live bacteria on vegetable proteins. The harsh taste referred to here refers to the harsh taste accompanied by a grassy flavor specific to vegetable proteins. Proteins derived from beans such as soybeans tend to have a particularly strong harsh taste. Therefore, it is particularly preferable for the raw material composition to contain live bacteria when the vegetable protein contains 50% or more by mass of bean-derived protein. Furthermore, when the raw material composition contains live bacteria, it is particularly preferable for the composition to include a mixing step. This makes it easier for live acetic acid bacteria to act on vegetable proteins during the mixing process, allowing the harsh taste to be more effectively reduced.

[0034] <Step of preserving live bacteria and plant protein> When the raw material composition contains live bacteria, it is preferable to include a holding step in which the live bacteria and the meat-like ingredient are held in the same container for at least 1 minute before the heating step. Here, "holding the live bacteria and the meat-like ingredient" refers to holding the live bacteria and the meat-like ingredient in the same container, which may also contain other ingredients. The holding step may include the mixing step described above, or, in addition to or instead of the mixing step, may include a step of leaving the live bacteria and the meat-like ingredient in the same container. Furthermore, in the holding step, the live bacteria and the meat-like ingredient may be transferred together to another container. By providing a holding step, time is ensured for the live acetic acid bacteria to act on the meat-like ingredient, thereby enhancing the effect of reducing the harshness caused by the live acetic acid bacteria. The temperature in the holding step is not particularly limited, but is preferably a temperature at which the live bacteria are not killed and the ingredients are not deteriorated, for example, 40°C or below, more preferably 20°C or below. The holding time is the time from when the fungus and the meat-like ingredient are added to the same container until before heating in the heating step, and is preferably 1 minute or more, more preferably 5 minutes or more.

[0035] <Filling process> The method may include a filling step of filling a container with the raw material composition or the heated processed food before or after the heating step. When filling a container with the raw material composition before the heating step, a heat-resistant container is used as the container. The method of filling the container can be appropriately selected depending on the shape of the container and the form of the object to be filled.

[0036] <Effects of the present invention> As described above, according to the present invention, a meat-like ingredient containing plant protein and made from plant ingredients and acetic acid bacteria cells are contained, with a mass ratio of bacterial cells to plant protein of 0.0005 or more, the acetic acid bacteria being Gluconacetobacter, the plant protein content of the total protein being 90 mass% or more, and further, by heat-treating the acetic acid bacteria so that the aldehyde dehydrogenase specific activity is 0.1 U / mg or less, a processed food can be obtained that contains a meat-like ingredient primarily made from plant ingredients and has a meat-like richness. Furthermore, by containing live bacteria in the raw material composition before heating, the harsh taste characteristic of plant protein can be reduced. This allows for the production of meat-like ingredients and processed foods with a taste that is closer to that of real meat.

[0037] The present invention will be specifically described below based on examples and comparative examples, but the present invention is not limited to these. [Example]

[0038] <Processed food manufacturing> First, the ingredients shown in the recipes in Tables 2 and 3 were mixed to prepare a sample of an ingredient composition for producing a processed food (tomato sauce containing meat-like ingredients).

[0039] As shown in Table 2, the raw material composition samples of Examples 1 to 8 used acetic acid bacteria of the genus Gluconacetobacter, and were formulated so that the vegetable protein content of the total protein was 90% by mass or more and the mass ratio of bacterial cells to vegetable protein was 0.0005 or more. Regarding the raw materials shown in Table 2, "Bacterial Cells A" was a bacterial cell-containing composition containing live acetic acid bacteria of the genus Gluconacetobacter, which contain alcohol dehydrogenase (ADH1B) and aldehyde dehydrogenase (ALDH2). The dry content of acetic acid bacteria bacterial cells in bacterial cells A was 67% by mass. Meat-like ingredient A (manufactured by Fuji Oil Co., Ltd.) contained 52.2% by mass of soy protein. Meat-like ingredient B (manufactured by Link Food Co., Ltd.) contained 70.6% by mass of pea protein. Tomato sauce (manufactured by Kagome Co., Ltd.) contained 1.4% by mass of vegetable protein derived from vegetables, etc.

[0040] [Table 2]

[0041] Referring to Table 2, the sample of Comparative Example 1 had the same composition as the sample of Example 1, except that it did not contain bacterial cell A. The sample of Comparative Example 2 had the same composition as the sample of Example 1, except that it contained "bacterial cell B" that did not contain acetic acid bacteria, instead of the above-mentioned "bacterial cell A." Bacterial cell B was Lactobacillus plantum ( Lactiplantibacillus plantarum The content of dry lactic acid bacteria cells in bacteria B was 90% by mass. The sample of Comparative Example 3 had the same composition as the sample of Example 1.

[0042] The samples of Examples 9 to 11 had the same composition as the sample of Example 1, except that killed bacteria obtained by heating bacterial cells A were used instead of bacterial cells A in the samples. Specifically, referring to Table 3, the sample of Example 9 used bacterial cells A heated at 80°C for 30 minutes. The sample of Example 10 used bacterial cells A heated at 90°C for 10 minutes. The sample of Example 11 used bacterial cells A heated at 90°C for 30 minutes.

[0043] [Table 3]

[0044] Next, the raw material composition samples of Examples 1 to 11 and Comparative Examples 1 to 3 were filled into heat-resistant bag-shaped containers and sealed. These containerized samples were heated under the heating conditions shown in Tables 4 and 5. The holding time from the start of mixing the raw materials until heating was approximately 30 minutes. The heating times shown in Tables 4 and 5 were the set temperatures of the heating device. In this way, processed food samples of Examples 1 to 11 and Comparative Examples 1 to 3 were prepared.

[0045] [Table 4]

[0046] [Table 5]

[0047] The protein content, vegetable protein content, vegetable protein content in total protein (vegetable protein / total protein), acetic acid bacteria cell content, and mass ratio of acetic acid bacteria cells to vegetable protein in the processed food (acetic acid bacteria cell content / vegetable protein content) were calculated for each processed food sample based on the blending amounts shown in Tables 2 and 3. These results are shown in Tables 4 and 5.

[0048] <Evaluation of aldehyde dehydrogenase (ALDH) specific activity> Bacterial cell A containing live acetic acid bacteria was heated under different heating conditions, and the ALDH specific activity per mg of dry bacterial cells was measured. First, bacterial cell A was mixed with clean water to prepare a bacterial cell solution with a concentration of 0.1 mg / mL. The dry bacterial cell content of bacterial cell A in the bacterial cell solution was 67% by mass. The prepared bacterial cell solution was dispensed in 0.1 mL aliquots into six microtubes and heated in a water bath under different heating conditions (60°C for 30 minutes, 70°C for 30 minutes, 80°C for 30 minutes, 90°C for 10 minutes, and 90°C for 30 minutes). One tube containing the bacterial cell solution was left unheated. The ALDH activity of the heated bacterial cell solution was measured according to the method described above in the section "Method for measuring aldehyde dehydrogenase specific activity per mg of dry bacterial cells," and the ALDH specific activity was calculated based on the above formula (3). The results are shown in Table 6.

[0049] [Table 6]

[0050] As shown in Table 6, the ALDH specific activity of all samples in which bacterial cell A was heated at 80°C or higher was 0 U / mg. On the other hand, the ALDH specific activity of the unheated sample, the sample in which bacterial cell A was heated at 60°C for 30 minutes, and the sample in which bacterial cell A was heated at 70°C for 30 minutes were all above 0.1 U / mg. These results indicate that the ALDH specific activity of the processed food samples heated under the heating conditions employed in Examples 1 to 11 was 0.1 U / mg or less.

[0051] <Sensory evaluation> Three or more trained panelists tasted each sample and rated the richness and harshness (grassy smell) perceived when consuming each sample based on the following criteria. In this evaluation, both the meat-like ingredients and the sauce were tasted and the richness and harshness were evaluated comprehensively. The evaluation was conducted on a 5-point scale, with the sample of Comparative Example 1, which did not contain acetic acid bacteria cells and was not heat-treated, receiving the lowest score (1 point), and a score equivalent to that of a tomato sauce containing real meat receiving the highest score (5 points). The average score of all panelists was calculated for each sample. The results are shown in Tables 4 and 5.

[0052] (Scoring criteria for meat-like richness) 5 points: The meat-like richness is very pronounced and very pleasant. 4 points: The meat-like richness is pronounced and desirable. 3 points: Fully rich in meat-like flavor. 2 points: Has a slight meat-like richness. 1 point: No meaty richness. (Rating criteria for bitterness) 5 points: No bitter taste at all, very pleasant. 4 points: The bitter taste is sufficiently reduced and is preferable. 3 points: The bitter taste is reduced. 2 points: The bitter taste has been reduced to a negligible level. 1 point: The taste is very bitter and undesirable.

[0053] First, the evaluation results for the meat-like richness will be explained. As shown in Tables 4 and 5, all of the samples of Examples 1 to 11 were imparted with a meat-like richness, and the scores for the meat-like richness were 2.0 points or more. On the other hand, all of the samples of Comparative Examples 1 to 3 did not have a meat-like richness, and the scores for the meat-like richness were less than 2.0 points.

[0054] Comparing Examples 1 to 4, which were produced under different retort treatment conditions, the richness rating for all samples was 3.0 points or higher. This indicates that the retort treatment, in addition to the above-mentioned blending, provides a sufficient richness similar to that of livestock meat.

[0055] Furthermore, when Examples 3, 5 to 7 were compared, where the content of acetic acid bacteria and the mass ratio of bacterial cells to plant protein were different but the other conditions were the same, the higher the mass ratio of bacterial cells to plant protein, the higher the score for the meat-like richness tended to be. This indicates that the mass ratio of acetic acid bacteria cells to plant protein is involved in imparting a meat-like richness, and that increasing this mass ratio can effectively impart a meat-like richness.

[0056] Furthermore, it was found that the sample of Example 8, which used meat-like ingredient B containing pea protein instead of meat-like ingredient A containing soy protein, and the samples of Examples 9 to 11, which were mixed with killed bacteria and then heat-treated, also had a meat-like richness.

[0057] Next, the results of the evaluation of harshness will be described. As shown in Table 4, all of the samples of Examples 1 to 8, which contained live bacteria, received a harshness rating of 2.0 points or higher, indicating a reduced harshness. In contrast, the samples of Comparative Examples 1 and 2, which did not contain acetic acid bacteria cells, Comparative Example 3, which was heated at a low temperature, and Examples 9 to 11, which contained killed bacteria, received harshness ratings of less than 2.0 points. These results demonstrate that heating a raw material composition containing live acetic acid bacteria can reduce the harshness characteristic of vegetable proteins in processed foods. Furthermore, when comparing the samples of Examples 1 to 8, which had an improved harshness, with the samples of Comparative Examples 1 to 3 and Examples 9 to 11, which did not, the samples of Examples 1 to 8 also had a reduced tomato grassy smell, demonstrating that the addition of live acetic acid bacteria can improve the taste of sauces made from vegetable ingredients.

Claims

1. A heat-treated, containerized processed food containing meat-like ingredients, The meat-like ingredient mainly contains a plant-based raw material containing a plant protein, The processed food further contains acetic acid bacteria cells, The content of the vegetable protein in the total protein is 90% by mass or more, the mass ratio of the bacterial cells to the plant protein is 0.0005 or more; the aldehyde dehydrogenase specific activity per 1 mg of the bacterial cells in a dry state is 0.1 U / mg or less; Processed food.

2. The vegetable protein comprises at least one selected from soybean protein and pea protein; The processed food according to claim 1.

3. The content of the vegetable protein in the processed food is 0.5% by mass or more. The processed food according to claim 1 or 2.

4. The content of animal protein in the processed food is 0.1% by mass or less. The processed food according to claim 1 or 2.

5. The method includes a heating step of heating a raw material composition containing acetic acid bacteria cells and a meat-like ingredient mainly containing a plant material containing plant protein to prepare a processed food, The content of the vegetable protein in the total protein is 90% by mass or more, the mass ratio of the bacterial cells to the plant protein is 0.0005 or more; the aldehyde dehydrogenase specific activity per 1 mg of the bacterial cells in a dry state is 0.1 U / mg or less; Methods for producing processed foods.

6. The heating temperature in the heating step is 80°C or higher. A method for producing the processed food according to claim 5.

7. In the heating step, heating is performed under retort treatment conditions. A method for producing the processed food according to claim 6.

8. The raw material composition contains live bacteria as the bacterial cells. A method for producing the processed food according to claim 5 or 6.

9. The method further includes a mixing step of mixing the fungus and the meat-like ingredient to prepare the raw material composition before the heating step. A method for producing the processed food according to claim 5 or 6.

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