Oil and fat composition for processed meat-like foods

Abstract

The present invention aims to produce meat-like processed foods that have excellent binding properties and moldability during preparation, and have a good texture after heating. [Solution] We have found that by adding a fat composition containing 0.1 to 5 U of transglutaminase per gram of fat to a fat with an elevated melting point of 2°C or higher to the dough of a meat-like processed food, a meat-like processed food with excellent binding and moldability, and a good texture after heating, can be obtained.

Description

Technical Field

[0001] The present invention relates to an oil and fat composition for processed foods similar to livestock meat.

Background Art

[0002] In recent years, plant-based protein materials that have attracted attention are processed into various shapes such as powder, granule, and specific tissue according to their uses. Using these plant-based protein materials, the development of processed foods similar to livestock meat using plant-based ingredients such as Plant based foods has been carried out.

[0003] In many cases, binders and gelling agents are used in such processed foods similar to livestock meat. An example is egg white, which is known to have the effect of enhancing the binding property of raw materials such as livestock meat. However, when designing processed foods similar to livestock meat that do not use animal components, it is necessary to use other binders.

[0004] In the production of processed foods similar to livestock meat, a technique using transglutaminase has been disclosed as a technique focusing on binding property. In Patent Document 1, it is shown that an oil-in-water type emulsion containing transglutaminase is prepared, granular plant protein is immersed therein, and further powdery plant protein is mixed and subjected to a crosslinking reaction and heated to obtain a processed food similar to livestock products with excellent binding property. Further, in Patent Document 2, a processed food of plant protein prepared by allowing transglutaminase to act on an emulsion of plant protein and oil and fat is disclosed. In Patent Document 3, a method of adding transglutaminase and protease inhibitor to fish meat or livestock meat and performing the enzyme reaction in oil to impart elasticity, tenderness, juiciness, etc. to fishery or livestock meat paste products is disclosed. Furthermore, in Patent Document 4, bakery-related foods using an oil and fat composition containing transglutaminase at a high concentration of 1000 U per 100 g of the oil and fat are disclosed.

Prior Art Documents

Patent Documents

[0005] [Patent Document 1] Japanese Patent Publication No. 2021-132587 [Patent Document 2] Japanese Patent Application Publication No. 10-56976 [Patent Document 3] Japanese Patent Application Publication No. 9-299065 [Patent Document 4] Japanese Patent Publication No. 2002-281897 [Overview of the Initiative] [Problems that the invention aims to solve]

[0006] Patent documents 1 and 3 demonstrate that processed foods obtained through specific steps using transglutaminase possess a certain degree of binding properties, but there is room for improvement in the process. Patent document 1 requires immersing granular soy protein in an oil-in-water emulsion. Patent document 3 involves two heating stages. Considering the manufacturing process, the technologies in both patent documents lack versatility. Furthermore, as described in patent document 2, a processed plant protein food was produced by reacting transglutaminase with an emulsion containing plant protein and liquid oil as an oil, and then adding appropriate auxiliary materials, but the binding properties, moldability, and texture were not good. Moreover, in patent document 4, the use of the oil composition is limited to bakery-related foods. Therefore, the present invention aims to produce a meat-like processed food that has excellent binding properties and moldability during preparation, and a good texture after heating. [Means for solving the problem]

[0007] We have discovered that by adding a fat composition containing 0.1 to 5 U of transglutaminase per gram of fat to a fat having a melting point above a certain level, to the dough of a meat-like processed food, a meat-like processed food with excellent binding properties, moldability, and a good texture after heating can be obtained. Transglutaminase undergoes an enzymatic reaction when it coexists with protein material, and cross-linking increases binding properties. On the other hand, if the enzymatic reaction occurs too much, the binding becomes excessive, resulting in a crumbly texture when incorporated into a meat-like processed food. When manufacturing processed foods, adjusting this enzymatic reaction is a technically required point as it affects binding properties, moldability, and ultimately, texture. This invention solves this problem with a fat composition for improving binding properties, in which 0.1 to 5 U of transglutaminase per gram of fat is added to a fat having an elevated melting point of 2°C or higher.

[0008] In other words, the present invention is (1) A fat and oil composition for processed meat products, comprising a fat and oil with an elevated melting point of 2°C or higher, containing 0.1 to 5 U of transglutaminase per 1 g of fat and oil. (2) The oil and fat composition for processed meat products according to (1), wherein the solid fat content (SFC) of the oil and fat at 10°C is 5% or more. (3) A method for producing a meat-like processed food, comprising the steps of mixing a fat composition containing 0.1 to 5 U of transglutaminase per 1 g of fat, wherein the fat has an elevated melting point of 2°C or higher, with raw materials containing a plant protein material, forming the dough, and heating the formed dough. (4) A method for producing a meat-like processed food according to (3), wherein the plant protein material is a soy protein material. (5) A method for producing a meat-like processed food according to (3) or (4), wherein the meat-like processed food does not contain egg white. (6) A method for producing an emulsion for meat-like processed food, comprising a fat and oil composition having a rising melting point of 2°C or higher, containing 0.1 to 5 U of transglutaminase per 1 g of fat and oil, a plant protein material, and water, and including a stirring step. A method for producing a meat-like processed food, comprising the steps of mixing raw materials, forming dough, and heating the formed dough, wherein the emulsified meat-like processed food described in (7)(6) is included in the raw materials of the meat-like processed food. This concerns... [Effects of the Invention]

[0009] The use of the present invention's oil and fat composition for meat-like processed foods makes it possible to improve both the productivity of meat-like processed foods and their physical properties and texture. Specifically, an oil and fat composition prepared by adding 0.1 to 5 U of transglutaminase per 1 g of oil to an oil with an elevated melting point of 2°C or higher allows for an appropriate amount of enzymatic reaction by transglutaminase during dough preparation and heating of meat-like processed foods. This appropriate enzymatic reaction prevents excessive binding between dough pieces, resulting in a dough with excellent moldability. Furthermore, it imparts appropriate elasticity to the processed food after heating. In particular, the effects of the present invention are more pronounced when the plant protein material contained in the processed food and the oil and fat composition come into contact within the dough of the processed food. [Modes for carrying out the invention]

[0010] The present invention will be described in detail below.

[0011] (Oils and fats) Any edible oil can be used as the oil or fat in this invention, as long as its rising melting point is 2°C or higher. More preferably, the melting point is 8°C or higher, 10°C or higher, 13°C or higher, 15°C or higher, 20°C or higher, or 25°C or higher. Specifically, examples include vegetable oils such as palm oil, high erucic acid rapeseed oil, cottonseed oil, peanut oil, palm kernel oil, coconut oil, shea butter, sal fat, rapeseed oil, sunflower oil, high oleic sunflower oil, soybean oil, rice oil, corn oil, safflower oil, olive oil, sesame oil, flaxseed oil, and medium-chain triglyceride (MCT); animal oils such as milk fat, beef tallow, lard, fish oil, and whale oil; animal and vegetable oils such as algae oil and oils derived from microbial fermentation; and fractionated oils, hydrogenated oils, and transesterified oils of these. Furthermore, two or more of these oils and fats may be used in mixture, provided that the rising melting point of the oils and fats used is 2°C or higher. By using oils and fats having rising melting points within this range, an appropriate enzymatic reaction by transglutaminase occurs within the dough of the processed food, which improves the binding properties, moldability, and texture of the processed food. Furthermore, if the product design of the meat-like processed food is to exclude animal fats, then vegetable oils should be used. In this application, it is preferable to use vegetable oils. In this invention, the term "elevated melting point" refers to the method specified in Section 2.2.4.2 (1996) of the Standard Method for Analysis of Fats and Oils established by the Japan Oil Chemists' Society.

[0012] The oils and fats according to the present invention preferably have a rising melting point of 60°C or lower. More preferably, they have a rising melting point of 55°C or lower, 50°C or lower, 40°C or lower, or 35°C or lower. The optimal reaction temperature for transglutaminase is around 55°C. By using oils and fats with a rising melting point of 60°C or lower, the enzymatic reaction by transglutaminase occurs more appropriately, which can improve the binding properties, moldability, and texture of the processed food. If the rising melting point exceeds 60°C, it exceeds the optimal reaction temperature for transglutaminase, and the enzymatic reaction may not occur easily. Also, if the rising melting point exceeds 60°C, the processed food may feel gritty or excessively oily when consumed.

[0013] The oils and fats according to the present invention preferably have a solid fat content (SFC) of 5% or more at 10°C. More preferably, it is 10% or more, 20% or more, 30% or more, 40% or more, 45% or more, 50% or more, or 55% or more. Furthermore, the upper limit is 90% or less, 85% or less, 80% or less, or 75% or less. By using oils and fats with an SFC of 5% or more at 10°C, the enzymatic reaction by transglutaminase occurs appropriately, which can improve the binding properties, moldability, and texture of the processed food.

[0014] The oil and fat according to the present invention preferably has a SFC of 15% or less at 30°C. More preferably, the upper limit is 12% or less, 10% or less, 8% or less, or 5% or less. More preferably, the lower limit is 0.1% or more, or 0.5% or more. By using an oil and fat with an SFC of 15% or less at 30°C, the enzymatic reaction by transglutaminase occurs appropriately, which improves the binding properties, moldability, and texture of the processed food.

[0015] (Transglutaminase) Transglutaminase is an enzyme that catalyzes the acyl transfer reaction of the γ-carboxamide group of glutamine residues in a protein peptide chain. When this transglutaminase acts on the ε-amino group of lysine residues in a protein as an acyl acceptor, ε-(γ-Glu)Lys bonds are formed within and between protein molecules, promoting the cross-linking polymerization of proteins in the raw material protein, the main raw material, and enabling the obtainment of firm physical properties. For the transglutaminase according to the present invention, commercially available preparations can be used. Examples include "Activa Super Card", "Activa TG-S", and "Activa TG-S-NF" (all manufactured by Ajinomoto Co., Inc.). When the processed meat-like food does not use animal-derived raw materials, the type of preparation can be appropriately selected according to the product design, such as using a type that does not use lactose as an excipient.

[0016] Transglutaminase can react in a low temperature range of 2 to 10 °C to a high temperature range of 65 °C or lower. In order to improve work efficiency and obtain stronger binding properties, it is preferable to perform heating at 40 to 65 °C, which is near the optimum temperature of transglutaminase. More preferably, it is 45 to 60 °C. The reaction time is not particularly limited, but it is 8 to 20 hours in the low temperature range and 10 to 120 minutes in the high temperature range. By subjecting the enzyme reaction in an appropriate temperature range, the enzyme reaction occurs moderately, and the binding property, moldability, and texture of the processed food can be improved.

[0017] (Amount of transglutaminase added to the oil and fat composition) The oil and fat composition of the present invention is obtained by adding transglutaminase to the oil and fat. The addition amount of transglutaminase is appropriately adjusted according to the enzyme content and activity in the preparation. "Activus Super Card" is a product containing 0.2% of transglutaminase and having a titer of 20 U / g. However, when using other transglutaminase preparations, an appropriate amount can be used based on the content and titer. When using the aforementioned "Activus Super Card", it is added so as to be 0.1 to 5 U per 1 g of the oil and fat. More preferably, the lower limit is 0.15 U or more, 0.2 U or more, 0.25 U or more, or 0.3 U or more per 1 g of the oil and fat. More preferably, the upper limit is 4.8 U or less, 4.5 U or less, 4 U or less, 3.5 U or less, or 3 U or less per 1 g of the oil and fat. When the addition amount of transglutaminase is appropriate, an enzymatic reaction by transglutaminase occurs moderately. And the binding property, moldability, and texture of the processed food can be improved. If an amount less than 0.1 U is blended, the effects of the present invention may not be obtained sufficiently. Also, if an amount exceeding 5 U is blended, the doughs may bind too strongly, resulting in a processed food that cannot be molded or has a soggy texture.

[0018] (Processed food similar to livestock meat) The processed food similar to livestock meat according to the present invention is a processed food containing a plant-based protein material. Depending on the product design and concept of the processed food similar to livestock meat, animal-based materials may be used appropriately. A processed food similar to livestock meat that uses only plant-based protein materials without using animal-based materials is a processed food particularly called "meatless". It is preferable that the plant-based protein material is contained in the processed food similar to livestock meat at 1% by mass or more in terms of dry weight. More preferably, it is 2% by mass or more, 3% by mass or more, 5% by mass or more, 8% by mass or more, 10% by mass or more, 12% by mass or more, 15% by mass or more. More preferably, the upper limit is 50% by mass or less, 45% by mass or less, 40% by mass or less, 35% by mass or less, or 30% by mass or less.

[0019] (Plant-based protein material) As the plant-based protein material according to the present invention, granular plant-based protein, powdered plant-based protein, emulsion card, etc. can be appropriately used as materials suitable for the product form of the processed food. The granular plant protein that can be used as a plant protein material according to the present invention is obtained by blending plant-based raw materials such as soybeans, soy protein, wheat, wheat protein, peas, and pea protein, and organizing them under high temperature and pressure using an organizing device such as an extruder. It can be in the form of granules, flakes, or sliced ​​meat. Granular soy protein, which uses soybeans as the main raw material, is suitable for the present invention. Products of any shape and size can be appropriately selected and used according to the desired product form.

[0020] The powdered plant protein that can be used as a plant protein material according to the present invention is a powdered plant-based raw material such as soybeans, wheat, and peas, containing 50% by mass or more of protein per solid content. Soybeans, especially defatted soybeans, are preferred for the present invention. Commercially available powdered plant protein can be appropriately selected and used. In addition, powdered plant protein that has had oil or fat added beforehand to improve its dispersibility in the dough can also be used. Furthermore, emulsion curd using powdered plant protein can also be used as a plant protein material. Emulsion curd, as referred to here, refers to an emulsion containing powdered plant protein, water, and oil or fat, which has been homogenized. In this case as well, powdered soy protein is preferred.

[0021] (animal material) The meat-like processed food according to the present invention may use animal-derived materials. Animal-derived materials, as used herein, refer to materials derived from birds and animals, such as meat, animal fats and oils, and egg whites. If the processed food is to be free of animal-derived materials, it will contain no animal-derived materials at all, and only plant-based materials will be used. The meat used can be derived from animals such as cattle, pigs, chickens, horses, sheep, deer, wild boars, turkeys, ducks, ostriches, and whales, either individually or in combination of two or more types. In this invention, the origin of the animal species and the part of the animal from which the meat is used are not particularly limited, but terrestrial animals are preferred. When the meat is incorporated into the processed food, it is preferable that it constitutes 80% by mass or less of the processed food. More preferably, it is 70% by mass or less, 60% by mass or less, 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, 10% by mass or less, 5% by mass or less, 1% by mass or less, or 0% by mass. When incorporated within this range, the effects of the present invention can be achieved. Furthermore, the animal fat is preferably present in the processed food at a concentration of 30% by mass or less. More preferably, it is 25% by mass or less, 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.

[0022] The meat-like processed food according to the present invention may contain egg white. More preferably, it does not contain egg white. The egg white referred to herein may be raw egg white, powdered egg white, dried egg white, etc.

[0023] (Specific examples of processed meat products) Specific examples of meat-like processed foods according to the present invention include hamburgers, patties, meatballs, nuggets, tsukune, ham, salami, sausages, dumplings, shumai, steamed buns, xiaolongbao, minced meat cutlets, croquettes, frankfurters, corn dogs, meat pies, ravioli, lasagna, meatloaf, cabbage rolls, stuffed peppers and lotus roots, and various other processed foods using ground meat, fried foods such as cutlets, nuggets and karaage, grilled foods such as sautéed dishes, steaks and yakiniku, and processed foods such as char siu and salad chicken.

[0024] (Method for producing oil and fat composition) An example of a method for producing the oil and fat composition for meat-like processed foods of the present invention is shown. Transglutaminase is added to the oil and fat, and the mixture is mixed in a mixer or the like to obtain the oil and fat composition. Examples of mixers include stirring and mixing with a spatula, and mixers. The oil and fat composition obtained by mixing may be kneaded in a combinator or the like afterward. The oil and fat composition obtained by mixing may also contain an inert gas. In this case, it is preferable that the inert gas be in the oil and fat at a concentration of 5 to 20% by volume. More preferably, the lower limit is 8% by volume or more, or 12% by volume or more. More preferably, the upper limit is 17% by volume or less, or 15% by volume or less. As the inert gas, nitrogen, argon, helium, carbon dioxide, and mixtures of these inert gases can be used. Water, emulsifiers, fragrances, seasonings, etc., may be added to the oil and fat composition to an extent that does not interfere with the effects of the present invention.

[0025] (Method of manufacturing processed meat-like food products) An example of a method for producing the meat-like processed food of the present invention is shown. First, the oil and fat composition, a plant protein material, and other raw materials necessary for the meat-like processed food are mixed. The oil and fat composition may be finely chopped into small pieces before being mixed with the plant protein material and other raw materials. Alternatively, the oil and fat composition may be added simultaneously with the plant protein material and other raw materials, and then chopped in a mixer. In one embodiment, as will be described later, it is preferable to add an emulsion curd for meat-like processed food, obtained by stirring the plant protein material, water, and the oil and fat composition, as a raw material for the meat-like processed food. Any mixer can be used, such as a mixer, robot coupe, or silent cutter.

[0026] Next, the dough obtained by mixing is shaped. The shaped dough is then heated. Specifically, this involves shaping the mixed dough into a specific form and then heating it by steaming, frying, baking, or other heat treatments to set it. Through all these steps, a shaped dough with appropriate binding properties is obtained, resulting in a meat-like processed food with good moldability and texture.

[0027] In addition to the above, the meat-like processed food of the present invention may appropriately use various starches, sugars, emulsifiers, binders, thickeners and stabilizers, salts, seasonings, spices, acidulants, colorants, preservatives, color fixatives, pH adjusters, antioxidants, and other raw materials commonly used in general meat-like processed products, as long as they do not hinder the effects of the present invention. Of course, the oil and fat composition for meat-like processed foods of the present invention can also be applied to processed seafood products containing fish meat.

[0028] (Emulsified food for processed meat products) The present invention can also be used in a method for producing an emulsion curd for meat-like processed foods, comprising an oil and fat composition containing 0.1 to 5 U of transglutaminase per gram of oil and fat having an elevated melting point of 2°C or higher, a plant protein material, and water. Preferably, the emulsion is an oil-in-water emulsion. Specifically, the oil and fat composition can be used as a raw material for emulsion curd. By adding the emulsion to meat-like processed foods, a molded dough with appropriate binding properties can be obtained, resulting in meat-like processed foods with good moldability and texture. As an example of a method for producing the emulsion, the following method can be presented: The emulsion is obtained by adding a plant protein material to water and stirring, then adding the oil and fat composition and stirring further. A mixer such as a Robot Coupe can be used for stirring. Preferably, the emulsion contains 5 to 50% by mass of the oil and fat composition. More preferably, it is 6 to 48% by mass, and even more preferably 8 to 45% by mass. [Examples]

[0029] The present invention will be described in more detail below, but the spirit of the invention is not limited to the following embodiments. In this text, "parts" and "%" refer to mass unless otherwise specified.

[0030] The analysis of the oils and fats was performed as follows. The rising melting point was measured according to the Standard Oil and Fats Analysis Test Method 2.2.4.2 (1996) established by the Japan Oil Chemists' Society. Furthermore, the SFC at 30°C and 10°C was measured according to the method of IUPAC.2 150(a) Solid Content Determination In Fats By NMR. Specifically, each oil and fat was held at 80°C for 30 minutes, then held at 60°C for 30 minutes to completely melt each oil and fat, and then held at 0°C for 60 minutes to solidify. After that, the solid fat content after being held at 30°C or 10°C for 30 minutes was measured by NMR (Bruker "minispec mq20").

[0031] (Consideration 1) Production of oil and fat compositions for processed meat-like foods Oil and fat compositions for processed meat products were prepared according to the formulations shown in Table 1. Oils A to E were each dissolved, a transglutaminase preparation was added, and the mixture was stirred in a homomixer to obtain oil and fat compositions A to E. The transglutaminase content of oil and fat compositions A to E was 1 U per 1 g of oil. The melting points and SFCs of the oils and fats used are shown in Table 2. • Oil / Fat A: "Parkid P" (manufactured by Fuji Oil Co., Ltd.) • Oils and fats B: "Refined coconut oil" (manufactured by Fuji Oil Co., Ltd.) • Oil / Fat C: "Unishort MJ" (manufactured by Fuji Oil Co., Ltd.) • Oils and fats D: "Unishort FT" (manufactured by Fuji Oil Co., Ltd.) • Oil E: "Rapeseed oil" (manufactured by Fuji Oil Co., Ltd.) • Transglutaminase preparation: "Activa Supercard" (manufactured by Ajinomoto Co., Inc., transglutaminase content 0.2%, potency 20U / g)

[0032] (Table 1) Formulation of oil and fat composition TIFF2026115048000001.tif51157

[0033] (Table 2) Melting point and SFC of the oils and fats used TIFF2026115048000002.tif45157

[0034] (Consideration 2) Manufacturing of processed meat-like food 1: Examination of dough molding properties Using oil and fat compositions A to E, meat-like processed foods were manufactured according to the following method. ○ Preparation of emulsion card Emulsion curds were prepared according to the formulations shown in Table 3. Soy protein material (New Fuji Pro FR, manufactured by Fuji Oil Co., Ltd.) was added to water and stirred for 3 minutes. Then, oil A or oil compositions A to E were added and stirred for 5 minutes to obtain emulsion curds for Comparative Examples 1-1 to 1-3 and Examples 1-1 to 1-4. Comparative Example 1-2 was prepared by simultaneously adding a transglutaminase preparation (Activa Super Curd) along with oil A. The obtained emulsion curds were stored under refrigeration (5°C) for 0 minutes, 30 minutes, 60 minutes, and 120 minutes. A Robot Coupe (manufactured by FMI Co., Ltd.) was used for stirring.

[0035] (Table 3) Formulation of emulsion card TIFF2026115048000003.tif58157

[0036] ○ Preparation of meat-like processed foods Tonkatsu-like food products were prepared as meat-like processed foods using emulsion cards of Comparative Examples 1-1 to 1-3 and Examples 1-1 to 1-4, according to the formulations shown in Table 4 (top row). Each emulsion card stored for each time period was placed in a food processor, and a textured plant protein material ("Apex 1000," manufactured by Fuji Oil Co., Ltd.) pre-hydrated to twice its volume, soy sauce, sake, ginger, sugar, salt, and seasonings were added and mixed in the food processor to obtain the tonkatsu-like food dough for Comparative Examples 2-1, 2-3, 2-4, and Examples 2-1 to 2-4. In addition, the emulsion card of Comparative Example 1-1 and a transglutaminase preparation ("Activa Supercard") stored for each time period were placed in a food processor and mixed, and a textured plant protein material with added water, soy sauce, sake, ginger, sugar, salt, and seasonings were added and mixed again in the food processor to obtain the tonkatsu-like food dough for Comparative Example 2-2. Each of the obtained doughs was shaped into a 5cm x 9cm x 1cm mold to obtain a molded product resembling a tonkatsu (pork cutlet).

[0037] (Table 4) Evaluation results of formulation and moldability of meat-like processed foods TIFF2026115048000004.tif125155

[0038] (Evaluation of moldability) The moldability of the dough for tonkatsu-like food products was evaluated. The evaluation criteria were as follows. A product was considered a pass overall if it scored 2 points or higher at every reaction time. The results are shown in Table 4 (bottom row). 5 points: Easily moldable. 4 points: It can be molded. 3 points: Generally moldable. 2 points: It has some difficulties, but it can be molded. 1 point: Cannot be molded. 0 points: Completely unable to mold.

[0039] In Comparative Example 2-1, the meat-like processed food containing the emulsion curd with a reaction time of 0 minutes could be easily molded. The meat-like processed food containing the emulsion curd with reaction times of 30 minutes, 60 minutes, and 120 minutes could also be easily molded. In Comparative Examples 2-2 and 2-3, the meat-like processed food containing the emulsion curd with a reaction time of 0 minutes could be easily molded. As the reaction time increased, molding became impossible or difficult. Furthermore, in Comparative Example 2-4, which contained oil composition E, to which transglutaminase was added to an oil with a rising melting point below 2°C, molding became impossible as the reaction time progressed, and when using the emulsion curd after 120 minutes of reaction, molding was impossible. In Examples 2-1 to 2-4, meat-like processed foods containing emulsion curd with a reaction time of 0 minutes could be easily molded. Meat-like processed foods containing emulsion curd with a reaction time of 30 minutes could also be molded. Meat-like processed foods containing emulsion curd with a reaction time of 60 minutes could also be generally molded. Meat-like processed foods containing emulsion curd with a reaction time of 120 minutes could also be molded, although with some difficulty. In particular, the meat-like processed foods using the emulsion curd of Example 1-3 showed the best moldability (Example 2-3). From the above, it was confirmed that even with a long reaction time for transglutaminase, the oil composition of the present invention imparts appropriate binding properties to the dough through its formulation, resulting in good moldability.

[0040] (Consideration 3) Manufacturing of processed meat-like foods 2: Examination of texture Emulsion curds for Comparative Example 3-1 and Examples 3-1 to 3-4 were prepared according to the formulations in Table 5. Powdered soy protein material (New Fuji Pro FR, manufactured by Fuji Oil Co., Ltd.) was added to water and stirred for 3 minutes. Then, oil A or oil compositions A to D were added and stirred for 5 minutes to obtain emulsion curds for Comparative Example 3-1 and Examples 3-1 to 3-4. The emulsion curds for Examples 3-1 to 3-4 contained 0.09 U of transglutaminase per 1 part oil. • Transglutaminase preparation: "Activa Supercard" (manufactured by Ajinomoto Co., Inc., transglutaminase content 0.2%, potency 20U / g)

[0041] (Table 5) Formulation of emulsion card TIFF2026115048000005.tif54156

[0042] ○ Preparation of meat-like processed foods Following the formulations in Table 6 (top row), dough for tonkatsu-like food products of Comparative Example 4-1 and Examples 4-1 to 4-4 was obtained. The emulsion curds of Comparative Example 3-1 and Examples 3-1 to 3-4 were placed in a food processor, and pre-hydrated textured vegetable protein material ("Apex 1000" manufactured by Fuji Oil Co., Ltd.), soy sauce, sake, ginger, sugar, salt, and seasonings were added and mixed in the food processor to obtain dough for tonkatsu-like food products of Comparative Example 4-1 and Examples 4-1 to 4-4. After shaping each obtained dough into 5cm x 9cm x 1cm, the enzyme reaction time was set under two conditions: (a) storage overnight in the refrigerator, or (b) storage at 50°C for 1 hour. After heating the shaped products stored under each condition at 90°C for 30 minutes, they were coated with batter and breadcrumbs, and then fried in rapeseed oil at 175°C for 4 to 6 minutes to obtain tonkatsu-like food products. In this study, the emulsion cards used did not have pre-set enzyme reaction times.

[0043] (Table 6) Evaluation results of the composition and texture of processed meat-like foods TIFF2026115048000006.tif106157

[0044] (Evaluation of texture) The evaluation was conducted by five experienced panelists engaged in processed food operations, and the evaluation was made by consensus based on the following criteria: (a) and (b) a score of 2 or higher in both was considered a passing grade overall. The results are shown in Table 6 (bottom). 5 points: It is firmly bound and has a firm texture. 4 points: Generally well-bound and has a firm texture. 3 points: It is cohesive and has a hard texture. Points 2: The binding is weak, resulting in a soft texture. 1 point: It is not bound together and has a soft texture.

[0045] Comparative Example 4-1, a meat-like processed food that did not contain transglutaminase, had a soft texture. On the other hand, the meat-like processed foods containing the fat compositions of Examples 4-1 to 4-4 were all firmly bound and had a hard texture. Therefore, it was confirmed that a fat and oil composition for meat-like processed foods, containing fats and oils with an elevated melting point of 2°C or higher and 0.1 to 5 U of transglutaminase per gram of fat and oil, can improve the binding properties, moldability, and texture of meat-like processed foods.

Claims

1. A fat and oil composition for processed meat products, comprising a fat and oil with an elevated melting point of 2°C or higher, containing 0.1 to 5 U of transglutaminase per gram of fat and oil.

2. The oil and fat composition for meat-like processed foods according to claim 1, wherein the solid fat content (SFC) of the oil and fat at 10°C is 5% or more.

3. A method for producing meat-like processed food, comprising the steps of mixing a fat composition containing 0.1 to 5 U of transglutaminase per 1 g of fat, wherein the fat has an elevated melting point of 2°C or higher, with raw materials containing a plant protein material; shaping the dough; and heating the shaped dough.

4. The method for producing a meat-like processed food according to claim 3, wherein the plant protein material is a soy protein material.

5. A method for producing a meat-like processed food according to claim 3 or 4, wherein the meat-like processed food does not contain egg white.

6. A method for producing an emulsion for meat-like processed food, comprising a fat and oil composition containing 0.1 to 5 U of transglutaminase per gram of fat and oil, a plant protein material, and water, and including a stirring step.

7. A method for producing a meat-like processed food, comprising the steps of: including the emulsified meat-like processed food according to claim 6 as a raw material for the meat-like processed food; mixing the raw materials; shaping the dough; and heating the shaped dough.

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