Alternative meat ingredients and their processed products

Abstract

We have developed an alternative meat ingredient by mixing various raw materials, and we provide an alternative meat ingredient that retains its texture and flavor even after cooking, and also has improved processability, as well as an alternative meat processed product made from this alternative meat ingredient. [Solution] The alternative meat ingredients include mushrooms, a thickener, and a first binder.

Description

Technical Field

[0001] The present invention relates to alternative meat raw materials and processed products thereof.

Background Art

[0002] In recent years, there has been a tendency to reduce the intake of livestock meat and consume alternative meat. This is because, while there is a health maintenance aspect, a large amount of forage, feed, etc. is required for the growth of one livestock animal, so there is also an environmental conservation significance. In particular, from the perspective of vegetarians and religion, it is also preferred by those who cannot consume livestock meat, and alternative meats using various raw materials have been developed. Various technological developments have been carried out to approximate these alternative meats to the texture, flavor, etc. of livestock meat (Patent Document 1).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

[0004]

Summary of the Invention

Problems to be Solved by the Invention

[0005] Although various technological developments have been carried out and alternative meats have come closer to the texture, flavor, etc. of actual livestock meat, they are still not sufficient. Also, when cooking the alternative meat, it may not be processed well, or even if it is processed well, the texture, flavor, etc. may change.

[0006] Therefore, the problem to be solved in this technology is to develop an alternative meat material by mixing various raw materials, and to provide an alternative meat raw material and an alternative meat processed product obtained by processing the alternative meat raw material, which do not impair the texture, flavor, etc. even when the alternative meat is cooked and also have improved processability.

Means for Solving the Problems

[0007] As a result of diligent research by the inventors, we discovered that the above problem can be solved by mixing specific raw materials, leading to the present invention. In other words, the present invention is [1] As an alternative meat ingredient, Mushrooms, thickeners, and a primary binder, meat substitute ingredients, [2] Furthermore, the alternative meat ingredient according to claim 1, comprising a second binder, [3] A processed alternative meat product obtained by processing the alternative meat ingredients described in [1] or [2] above. Regarding. [Effects of the Invention]

[0008] According to one embodiment of the present invention, the alternative meat raw material is mixed with a thickener and a first binder in the mushrooms used as the base material, so that the texture and flavor of the alternative meat can be improved compared to alternative meat cooked with conventional alternative meat materials. Furthermore, the alternative meat raw material according to other embodiments of the present invention is further mixed with a second binder, so that the processability in cooking can be improved compared to conventional alternative meat materials. Moreover, by using these alternative meat raw materials, it is possible to provide an alternative meat raw material processed product that has better processability and improved texture and flavor compared to conventional alternative meat. [Modes for carrying out the invention]

[0009] The present invention will be described below based on specific embodiments. It should be noted that the following description merely illustrates one embodiment of the present invention and does not impose any limitations on its scope.

[0010] An alternative meat material according to one embodiment of the present invention comprises mushrooms, a thickening agent, and a first binder.

[0011] Mushrooms are used as a base material for meat substitutes. There are no particular restrictions on the type of mushroom used; for example, shiitake, shimeji, king oyster mushrooms, enoki mushrooms, nameko mushrooms, wood ear mushrooms, maitake mushrooms, button mushrooms, and other types of mushrooms can be used, as long as they are commercially available.

[0012] It is preferable to use mushrooms that have been partially processed into mince. By doing so, the processability as a meat substitute can be improved because mushrooms are used as a base material. More preferably, it is preferable to use a mixture in which the remaining parts of the mushrooms have been processed into chunks. By doing so, the processability and texture when cooking as a meat substitute can be further improved.

[0013] The mushrooms used may be a single type or a mixture of multiple types, but it is preferable to use multiple types of mushrooms. This improves the texture and flavor of the meat substitute.

[0014] Other thickeners such as xanthan gum, carrageenan, guar gum, and sodium alginate can be used. There are no particular restrictions on the thickener; any commonly used food-grade thickener can be used, however, sodium alginate is preferred. This improves the processability when cooking as a meat substitute.

[0015] The amount of thickening agent used is 1.5 to 10 parts by weight, preferably 2 to 5 parts by weight, more preferably 2.5 to 3.5 parts by weight, and even more preferably 2.5 to 3.0 parts by weight, per 100 parts by weight of mushrooms.

[0016] As the first binding agent, other binding agents such as breadcrumbs, rice flour, burdock, psyllium, etc. can be used as the first binding agent. The first binding agent is not particularly limited, and any binding agent generally used in the food field can be used, but it is preferable to use rice flour. Thereby, the workability when cooking as an alternative meat material can be further improved.

[0017] The amount of the first binding agent to be used is 5 to 30 parts by weight, preferably 10 to 20 parts by weight, more preferably 10 to 15 parts by weight, and still more preferably 13 to 15 parts by weight with respect to 100 parts by weight of the mushrooms.

[0018] As the second binding agent, other materials such as okara, tofu, soybeans, oatmeal, etc. can be used as the second binding agent. The second binding agent is not particularly limited, and any binding agent generally used in the food field can be used, but it is preferable to use okara. Thereby, the workability when cooking as an alternative meat material can be further improved.

[0019] The amount of the second binding agent to be used is 3 to 15 parts by weight, preferably 4 to 10 parts by weight, more preferably 4 to 7 parts by weight, and still more preferably 4 to 5 parts by weight with respect to 100 parts by weight of the mushrooms.

[0020] In addition, the alternative meat material may contain other materials such as kelp, onion paste, salt, calcium sulfate, sodium pyrophosphate, etc. in addition to the mushrooms, thickener, first binding agent, and second binding agent.

[0021] By mixing these raw materials, an alternative meat material can be obtained.

[0022] The alternative meat material thus obtained can be processed before cooking by a general method. For example, by using a certain amount of this alternative meat material and processing it flatly, a mushroom hamburger with mushrooms as the main component can be made without collapsing.

[0023] Since mushrooms are used as alternative meat in this hamburger, even vegetarians or those who cannot eat livestock meat for religious reasons can enjoy the hamburger.

Example

[0024] Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited to these examples.

[0025] Production of mushroom hamburger

Example

[0026] [Comparative Example 1] Mix shiitake, king oyster mushroom, shiitake mushroom and dried maitake mushroom in a ratio of 2:2:1:1 respectively and mince them. For 100 parts by weight of this minced mixed mushrooms, add 5 parts by weight of salt, and mix further to obtain an alternative meat raw material. Take out 105 parts by weight of the obtained alternative meat raw material, flatten it and then bake it in a frying pan to obtain a mushroom hamburger.

[0027]

Table 1

Industrial Applicability

[0028] The present invention relates to alternative meat materials and processed products thereof, has good processability, and can make the texture, flavor, etc. as alternative meat better than those of alternative meat cooked with conventional alternative meat materials.

Claims

1. As an alternative meat ingredient, Mushrooms, thickeners, and a primary binder, meat substitute ingredients, including those listed below.

2. Furthermore, the alternative meat ingredient according to claim 1, further comprising a second binder.

3. A processed alternative meat ingredient product obtained by processing the alternative meat ingredient described in claim 1 or claim 2.

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