Meat substitute processed food, composition thereof, and method for producing same

Abstract

To provide a delicious meat substitute, a processed meat substitute food, a composition thereof, and a method for producing the same. [Solution] This is a meat substitute processed food, containing cooked millet as the main ingredient. It also contains 50% or more millet and 1 to 5% konjac. This allows for a meat substitute processed food with a better texture and taste than soy meat and the like. Furthermore, the meat substitute processed food does not substantially contain any livestock meat, seafood, eggs, honey or dairy products. This allows for a meat substitute processed food for a vegan diet that does not use animal-derived proteins. It can also accommodate various food allergies.

Description

[Technical field]

[0001] The present disclosure relates to a meat substitute processed food and a composition thereof, and a manufacturing method thereof, for example, a meat substitute processed food that allows the intake of plant-derived protein, a composition thereof, and a manufacturing method thereof. [Background technology]

[0002] Protein is a fundamental component of all living organisms, and protein nutrients for a healthy diet can be obtained from foods of both animal and plant origin. Eating meat from animal sources to obtain protein is part of the daily life of many people. However, adverse effects of meat-based diets on human health and the environment have been reported. As an alternative to animal-derived proteins, there is growing consumer interest and demand for alternative protein-rich foods that provide similar texture and flavor characteristics to animal meat but without the unhealthy components associated with meat, such as saturated fatty acids and cholesterol.

[0003] In addition, the current lifestyle, where most of our animal protein comes from livestock, poses serious concerns about climate change. The growing world population (projected to reach 9.6 billion in 2050 according to the Food and Agriculture Organization of the United Nations (FAO)) and the resulting increase in demand for both plant and animal protein will have a significant impact on climate change. Livestock farming is said to contribute more to global warming than the transportation industry (40% more than all forms of transportation combined, including cars, trucks, planes, trains and ships). A recent report estimated that the livestock industry is responsible for 14.5% of all human-made greenhouse gas (GHG) emissions. Against this background, a study of the environmental impact of various dietary patterns revealed that a vegan diet has the least impact. It is also known that plant-based agriculture has a much smaller impact on the environment than meat-producing agriculture, in terms of freshwater use, amount of land required and waste generated.

[0004] In light of this background, the development of meat substitutes has been actively pursued. In addition, for religious reasons, personal beliefs, and even from the perspective of health appeal, meat-like foods that contain a large amount of plant-based ingredients and use little or no meat ingredients have attracted attention. A representative example of such meat substitutes and meat-like foods (hereinafter referred to as meat substitutes in this disclosure) is soy-derived artificial meat (for example, Patent Document 1).

[0005] However, the general impression of meat alternatives is that they sacrifice flavor, are healthy and environmentally friendly, but are still unpleasant to eat.

[0006] In addition, soy meat, which is made primarily from defatted soybeans, has the problem of easily developing the so-called soybean smell or grassy smell derived from soybeans, as well as the bitter taste that is peculiar to soy meat. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Patent Publication No. 2022-138220 Summary of the Invention [Problem to be solved by the invention]

[0008] One object of the present disclosure is to provide a meat substitute processed food that is a delicious meat substitute and a composition thereof, as well as a manufacturing method thereof. Another object is to provide a meat substitute processed food that is a meat substitute that can replace soy meat and a composition thereof, as well as a manufacturing method thereof. Yet another object is to provide a meat substitute processed food that suppresses soybean odor and grassy odor and a composition thereof, as well as a manufacturing method thereof. Note that the description of these objectives and objectives of the present disclosure does not preclude the existence of other objectives and objectives. Furthermore, it is not necessary for one embodiment of the present disclosure to solve all of these objectives. Furthermore, it is possible to extract other objectives from the description of the specification, drawings, and claims of the present disclosure. Means for solving the problems and effects of the invention

[0009] The meat substitute processed food according to the first embodiment of the present disclosure contains cooked rice millet as a main ingredient as a meat substitute. With the above composition, it is possible to realize a food with excellent texture, low calories, and rich in minerals such as dietary fiber, vegetable protein, magnesium, folic acid, and iron.

[0010] The meat substitute processed food according to the second embodiment contains 50% or more of millet and 1 to 5% of konjac in the above-mentioned embodiment. With the above-mentioned composition, a meat substitute processed food with a good texture and taste compared to soy meat can be realized.

[0011] Furthermore, in the meat substitute processed food according to the third embodiment, in any of the above embodiments, the meat substitute processed food does not substantially contain any of livestock meat, seafood, eggs, honey, and dairy products. This allows for a meat substitute processed food for vegan diets that does not use animal-derived proteins. It can also accommodate various food allergies.

[0012] Furthermore, in a fourth aspect of the present invention, in any one of the above aspects, the meat substitute processed food is a frozen food.

[0013] Furthermore, in a fifth aspect of the present invention, in any one of the above aspects, the meat substitute processed food is a hamburger steak or a gyoza dumpling.

[0014] Furthermore, the composition for meat substitute processed food according to embodiment 6 contains cooked rice millet as a main ingredient as a meat substitute. With the above composition, it is possible to realize a food with excellent texture, low calories, and rich in minerals such as dietary fiber, magnesium, and iron.

[0015] Furthermore, the meat substitute processed food composition according to embodiment 7, in any of the above embodiments, contains 50% or more of sorghum and 1 to 5% of konjac. With the above composition, a meat substitute processed food composition having a good texture and taste compared to soy meat, etc. can be realized.

[0016] Furthermore, the method for producing a meat substitute processed food according to embodiment 8 includes the steps of cooking millet, ripening the cooked millet for 12 hours or more at 10°C or less, and adding seasonings including soy sauce and salt to 50% or more of the ripened millet and 1 to 5% of konjac, and stirring the mixture. This makes it possible to produce a meat substitute processed food with a better texture and taste than soy meat, etc. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0017] Hereinafter, an embodiment of the present disclosure will be described based on the drawings. However, the embodiment shown below is an example for embodying the technical idea of ​​the present disclosure, and the present disclosure is not specified to the following. In addition, this specification never specifies the members shown in the claims to the members of the embodiment. In particular, the dimensions, materials, shapes, and relative positions of the components described in the embodiment are not intended to limit the scope of the present disclosure to only those, and are merely explanatory examples, unless otherwise specified. Note that the size and positional relationship of the members shown in each drawing may be exaggerated to clarify the explanation. Furthermore, in the following explanation, the same name and symbol indicate the same or similar members, and detailed explanation will be omitted as appropriate. Furthermore, each element constituting the present disclosure may be configured as a form in which multiple elements are composed of the same member and one member serves multiple elements, or conversely, the function of one member can be shared by multiple members.

[0018] The meat substitute processed food and the composition for the meat substitute processed food of the present disclosure can be used as a substitute or a food ingredient for a substitute for various meat products, such as gyoza, hamburger steak, rolled cabbage, mapo tofu, pasta, etc. In particular, it can be suitably used as a substitute for foods using minced meat.

[0019] "Takakibi" is an annual plant of the grass family, known as a millet with a chewy texture and rich flavor. It is also rich in potassium, as well as a well-balanced amount of minerals such as magnesium, calcium, and iron, and is also rich in dietary fiber. As such, it is a highly nutritious superfood, and is said to be effective in preventing high blood pressure, increasing appetite, building bones, relieving constipation, improving skin, and preventing anemia. Furthermore, when cooked, takakibi becomes chewy and has a texture similar to that of minced meat.

[0020] However, even though it has a chewy texture and richness, because millet itself is a grain, it is inevitable that the texture will be different from meat. Also, the taste is essentially different from meat, with a sweetness unique to grains, so it is hard to say that it is "delicious" for people who expect meat. For this reason, it is difficult to use millet itself as a meat substitute, and at best, it has only been used to partially replace minced meat or to increase the volume, replacing about half of the minced meat in hamburgers with millet. In other words, it has to be mixed into meat products to the extent that the millet does not taste strange. With this method, the use of meat cannot be avoided, and it cannot meet the demands of vegan diets. In addition, the effect of reducing livestock industry was limited. Above all, it could not eliminate the fatal flaw of not tasting good when eaten, and it was only a way to mask the taste of the millet ingredients so that it was not noticeable. Furthermore, food manufacturers had not developed the know-how to mass-produce it.

[0021] In addition, unlike soy meat, sorghum has a weak viscosity, so a thickener is required. Generally, food additives such as methylcellulose are used as thickeners, but they have the problem that they only dissolve in cold water and are difficult to dissolve in warm or hot water. Methylcellulose can also take a long time to dissolve, and if it is not completely dissolved, lumps or gels can form. In addition to these solubility limitations, it can also interact with proteins and other polymer compounds, causing precipitation or aggregation. Also, under acidic conditions, viscosity can decrease or precipitation can occur. In addition, there are concerns about the negative impact on processability.

[0022] In response to this, the present inventors conducted intensive research to develop a composition for meat substitute processed foods that can obtain a meat-like texture using only millet without using meat, rather than a partial replacement for meat, and discovered that by adding konjac, it is possible to achieve a meat-like taste and texture using only millet, leading to the invention of the present application. In addition, it was discovered that by adding 1 to 5% konjac to 50% or more of millet, a moderate viscosity is added, making it unnecessary to add thickeners or binders, which were necessary for conventional millet, and an easy-to-handle food ingredient can be obtained. As a result, a way has been opened up for the use of cooked millet, which was difficult to use as it is, as a meat substitute in various food ingredients. It can be used as a suitable meat substitute, especially in frozen foods.

[0023] In developing meat substitutes, the reproducibility of meat fiber is important. As mentioned above, because takakibi has a weak viscosity, it does not have a meaty texture if left as is. Although various recipes using takakibi are published on an individual level through SNS etc., as is clear from the cross-sectional photos of these, the grains of takakibi are not completely bonded together. This may not be a problem if it is served at a home level, but if it is not at a commercially available level, it will not be viable as a business and will not contribute to solving issues such as global warming and the protein crisis. In order to get general consumers to purchase it repeatedly, build a mass production system and expand consumption, the quality must be comparable to hamburgers and gyoza made with meat that consumers usually eat. What is important in this regard is the reproducibility of meat fiber. The applicant has been involved in restaurant management since the company was founded in 1968, and has been running a yakiniku restaurant for many years in particular, so he has a thorough understanding of the characteristics of meat fiber, and therefore has the advantage of being able to reproduce meat fiber.

[0024] In addition, by not using soy meat, it is possible to avoid the smell of soy and grassiness, as well as the risk of excessive intake of isoflavones, which was an issue with soy meat.

[0025] The composition for meat substitute processed food according to the present embodiment and the meat substitute processed food containing the same contain cooked rice millet as a main ingredient as a meat substitute. Specifically, it contains 50% or more of millet and 1 to 5% of konjac. It may also contain powdered wood ear mushroom, salt koji, and perilla oil. This makes it possible to approximate the taste and texture of meat.

[0026] Furthermore, the composition for meat substitute processed food according to the present embodiment and the meat substitute processed food containing the same are substantially free of any of livestock meat, seafood, eggs, honey, and dairy products. The eggs are substantially free of any of egg white and egg yolk. This makes it possible to accommodate a vegan diet, and it is possible to eat it safely as an environmentally friendly food that does not contain any animal-derived ingredients. In this disclosure, "substantially free" does not mean to exclude the contamination of extremely small amounts of components, typically at an impurity level of less than 1 ppm, that may be inevitably mixed in when various food ingredients and additives are mixed and added. [Method of manufacturing meat substitute processed foods]

[0027] Here, we will explain the manufacturing method of meat substitute processed food. First, seasonings are added before cooking the rice to add flavor. Then, the rice is cooked at a temperature of 98°C or higher for 30 minutes or less. By cooking a large amount of rice in one go like this, the flavor of the ingredients is concentrated, resulting in a delicious meat substitute processed food.

[0028] After cooking, it is recommended to cool the rice in a refrigerator for about 10 minutes. By cooling the rice quickly in a refrigerator after cooking, it is possible to lock in the flavor of the ingredients.

[0029] The mixture is then further aged. Specifically, ingredients are added to the cooked rice mixture and aged for a certain period of time at a specified temperature. The aging time is set to 12 hours or more. By adjusting the aging time in this way, it is possible to enhance the umami flavor. If the aging time is shorter than this, the texture will be too hard and the core will remain. Conversely, if it is longer than this, the graininess will disappear and the texture will become mochi-like, resulting in a poor texture. The aging temperature is set to 10°C or less. This results in a meat substitute processed food with a good flavor, a moderate bite, and excellent texture.

[0030] The sorghum that has been aged in this way is mixed with at least 50% fermented millet, 1-5% konjac, and seasonings including soy sauce and salt.

[0031] By aging at low temperature in this way, the starch of the millet itself after cooking can be suppressed, and the millet itself can be moved to the stirring process while maintaining its shape and hardness. If the millet is cooked and then moved to the stirring process at high temperature, the starch becomes sticky and the binding property appears to be improved at first glance, but the stickiness is completely different from that of the meat fiber. As described above, by going through the low-temperature maturation process, it is possible to obtain a meat substitute processed food with an enhanced meat texture. In addition, in the stirring process, the texture varies greatly depending on the order in which the raw materials are added. The applicant of the present application conducted a sensory test of the texture for as long as 2000 hours and found the optimal timing for adding the konjac raw material. Generally, a compression breaking test is performed to measure the hardness of a food ingredient, but in this embodiment, a sensory test was performed by an examiner to achieve the reproducibility of meat fiber with a quality that cannot be achieved with soy meat raw material. Here, multiple testers were assigned to a fixed number of testers, the test times were fixed, the menu and order of the tests were fixed, and the testers' temperatures were checked on the day. After that, a chewing test conducted by humans was repeated for 2,000 hours in parallel with a meat product, enabling the reproduction of the meat texture in an environment with high reproducibility and objectivity. [Example 1]

[0032] As a specific example of meat substitute processed food, a hamburger steak was prepared as Example 1 using a composition for meat substitute processed food, and its nutritional components were analyzed. For comparison, the components of a "mixed minced hamburger steak" published in the food composition database by the Ministry of Education, Culture, Sports, Science and Technology were compared as Comparative Example 1. The hamburger steak in Example 1 was prepared by first baking the steak with a composition for meat substitute processed food using millet, and then freezing it to obtain a frozen hamburger steak. Frozen hamburger steaks are sold in manned stores, unmanned stores, online stores, etc. The components of this frozen hamburger steak were examined for each item in terms of 100 g, and the results were as shown in Table 1 below. The analysis of each component was requested to Spec Co., Ltd.

[0033] [Table 1] TIFF0007611620000001.tif40144

[0034] As is clear from Table 1, it was confirmed that the frozen hamburger steak as a meat substitute processed food according to Example 1 had about 34% of the fat and about 70% of the energy of the meat hamburger steak. In other words, the hamburger steak according to Example 1 has about 66% less fat and about 30% less energy than the meat hamburger steak of Comparative Example 1. In addition, it contains five nutritional components, namely folic acid, iron, vitamin D, potassium, and magnesium, and meets the conditions of a nutritionally functional food. There are no products on the market in the meat substitute market that meet the above-mentioned functions. Thus, the meat substitute processed food and its composition, as well as the manufacturing method according to the present disclosure, are excellent in nutritional value, have low fat and low calories, and also have excellent taste. [Industrial Applicability]

[0035] The meat substitute processed food and composition thereof, as well as the production method thereof, according to the present disclosure, can be suitably used for gyoza, hamburger steak, cabbage rolls, mapo tofu, pasta, and the like.

[0036] Furthermore, not using meat or dairy products can reduce the environmental impact in many ways. As an example, methane gas emitted by livestock such as cows, sheep, and goats through burps is a cause of greenhouse gases. When viewed over a 100-year period, methane is said to have 28 times the greenhouse effect of CO2. Thus, greenhouse gases emitted from livestock account for approximately 14% of the world's greenhouse gases, and are said to be equivalent to the total amount of greenhouse gases emitted from all vehicles. In recent years, it has been reported that one-third of greenhouse gases are related to food. This disclosure contributes to such improvements in global warming.

[0037] The disclosed technology also contributes to improving water quality. Animals raised for meat and dairy produce many times more waste than humans. Most of this waste is sprayed into ponds and fields because there are no sewage treatment plants for animals. Furthermore, in industrial livestock farming, animals are raised indoors in overcrowded conditions, and large amounts of antibiotics and hormones are administered. It has been pointed out that large amounts of animal feces and urine contaminated with drugs are polluting rivers and oceans through waterways. In addition, many crops grown for livestock feed are produced using large amounts of chemical fertilizers, herbicides, pesticides, etc., and many of these flow into streams and rivers, polluting the water quality. The disclosed technology also contributes to improving such water pollution.

[0038] Furthermore, the technology disclosed herein also contributes to the conservation of forests. In other words, approximately 100 million hectares of tropical rainforest were lost between 1980 and 2000, much of which is believed to have been caused by plantations for cattle grazing and livestock feed. Forests have the role of absorbing and storing carbon, and further deforestation is extremely dangerous in terms of stopping climate change. The technology disclosed herein also contributes to the improvement of such deforestation.

[0039] Furthermore, the disclosed technology also contributes to land use. According to the United Nations report "Livestock's Long Shadow," industrial livestock farming is the largest user of land on Earth and is considered the leading cause of deforestation. Meat production uses 26% of the Earth's land area, or about 1 / 4. To secure food for 9.8 billion people in 2050, 56% more food must be produced than in 2010, and it is said that if meat and dairy consumption continues at the current pace, forests twice the size of India will need to be turned into fields. With the habitats of many wild animals already destroyed and their futures threatened, further deforestation can be said to be catastrophic. It is necessary to reduce the production of animal-based ingredients and conserve the land that has been reclaimed for mass production of grains to feed livestock and for raising animals. If the disclosed technology reduces livestock farming, it will also contribute to land use on Earth.

[0040] Furthermore, the technology disclosed herein also contributes to the suppression of the large-scale use of grains. Livestock farming requires a large amount of grains, which requires a large amount of farmland, leading to deforestation and ecosystem destruction. For example, it is said that 25 kg of grains are required to produce 1 kg of steak. Here too, the technology disclosed herein is effective.

[0041] Furthermore, the technology disclosed herein also contributes to the problem of air pollution. Air pollution is a major cause of death, and a research result published in the Proceedings of the National Academy of Sciences of the United States of America states that approximately 16,000 people die annually from air pollution caused by PM2.5 emitted during food production such as agriculture. Of these, 80% are said to be related to the production of animal foods such as meat, dairy products, and eggs. According to this paper, the number of premature deaths caused by air pollution from raising cattle and growing feed crops is 4,000 people per year, and if pigs and dairy cows are added to this, the number of deaths becomes 9,100 people per year.

[0042] Furthermore, the technology disclosed herein also contributes to the problem of soil degradation. Because livestock breeding requires a large amount of feed, monoculture using pesticides and chemical fertilizers has been practiced traditionally. The overreliance on chemical fertilizers has led to an increase in soils that are either over- or under-nutritional in certain nutrients. In this way, it is said that about one-third of the world's soil is facing some kind of degradation. The circulation of nitrogen and phosphorus, which is important for maintaining the balance of the Earth, has already exceeded a dangerous critical point, and the use of chemical fertilizers is an urgent issue, along with climate change, in order to keep the Earth a safe place to live. The use of chemical fertilizers not only deteriorates soil, but also increases dead zones where marine life cannot live due to a lack of oxygen. Chemical fertilizers also cause the emission of greenhouse gases such as nitrous oxide, which worsen climate change, acid rain, respiratory diseases, and reduced crop yields.

[0043] The technology disclosed also addresses the issue of excessive water usage: Meat companies use large amounts of water throughout their operations and supply chains, from animal feeding and production to animal slaughter and processing. For example, it takes about 15,000 liters of water to produce a 1 kg steak.

[0044] Furthermore, the technology disclosed herein also contributes to the problem of zoonotic diseases. The Centers for Disease Control and Prevention (CDC) in the United States states that three-quarters of new infectious diseases originate from animals. The World Health Organization (WHO), the Food and Agriculture Organization of the United Nations (FAO), and the World Organisation for Animal Health (OIE) have also warned that the increased demand for animal protein is a major risk in increasing pandemics. Deforestation is one of the causes of infectious diseases. As a result of the increase in meat consumption and the continued decrease in forest area for livestock and their feed cultivation, contact between animals has increased. Overcrowding of animals is also one of the reasons for the occurrence of infectious diseases. In order to fundamentally solve the pandemic, it is necessary to consider the nature of animal exploitation and environmental destruction. The idea of ​​One Health, which considers the environment (ecosystem), living things, and human health to be one and the same, is important for suppressing the next infectious disease.

[0045] Furthermore, the technology disclosed herein also contributes to the problem of biodiversity loss. Over the past 50 years, wild animal populations have declined by 68%. It is said that 60% of this biodiversity loss is due to human consumption. Among the terrestrial mammals on Earth, wild animals make up only 4% of the total. Conversely, livestock animals, which humans have overpopulated, account for 60%. Human life and the Earth's stable climate are supported by biodiversity.

[0046] As described above, excessive consumption of animal ingredients is not only causing greenhouse gas emissions, but also many other environmental problems. The technology disclosed here will help reduce these environmental burdens by popularizing meat substitute processed foods and curbing the livestock industry. As a result, of the 17 goals and 169 targets set out in the international goals SDGs (Sustainable Development Goals) adopted at the United Nations Summit in September 2015, "8. Decent work and economic growth", "8.4 By 2030, improve progressively global resource efficiency in consumption and production and endeavour to decouple economic growth from environmental degradation, in accordance with the 10-year framework of programmes on sustainable consumption and production, with developed countries taking the lead." "9. Build inclusive and sustainable industrial and technological infrastructure", "9.4 By 2030, improve infrastructure and industry to ensure sustainability, including by increasing resource efficiency and expanding the adoption of clean and environmentally friendly technologies and industrial processes. All countries will take action in accordance with their respective capabilities", "11. Sustainable cities and towns", "11.6 By 2030, reduce the adverse per capita environmental impact of cities, including by paying special attention to air quality and municipal and other waste management", - The technology contributes to the following targets: "12. Responsible Consumption and Production", "12.4 By 2020, achieve the environmentally sound management of chemicals and all wastes throughout their life cycle, in accordance with agreed international frameworks, and significantly reduce their release to air, water and soil in order to minimize their adverse impacts on human health and the environment", and "12.5 By 2030, substantially reduce waste generation through prevention, reduction, recycling and reuse".

Claims

1. A processed meat substitute food, This meat substitute processed food contains more than 50% cooked millet that has been aged at 10°C or below for more than 12 hours, and 1-5% konjac, recreating the meat fiber that gives it a meaty texture.

2. The meat substitute processed food according to claim 1, The meat substitute processed food contains powdered wood ear mushroom, salt koji, and perilla oil.

3. The meat substitute processed food according to claim 1, The meat substitute processed food is substantially free of any of meat, seafood, eggs, honey and dairy products.

4. The meat substitute processed food according to any one of claims 1 to 3, The meat substitute processed food is a frozen food.

5. The meat substitute processed food according to any one of claims 1 to 3, The meat substitute processed food is a hamburger steak or a gyoza dumpling.

6. A composition for a meat substitute processed food, comprising: As a meat substitute, more than 50% of the rice will be made from cooked millet that has been aged at 10°C or less for more than 12 hours. The composition for meat substitute processed food contains 1 to 5% konjac and reproduces meat fiber quality that gives meat texture.

7. A method for producing a meat substitute processed food, comprising: The process of cooking millet; A step of maturing the cooked millet at 10°C or lower for 12 hours or more; A process of adding seasonings including soy sauce and salt to the aged millet at 50% or more and konjac at 1 to 5% and stirring the mixture to reproduce meat fiber that gives a meaty texture; A method for producing a meat substitute processed food comprising the steps of:

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