Water-based emulsified fat compositions, plant raw materials containing meat substitute processed foods

Abstract

To provide a plant raw material-containing substitutional meat processed food having juicy feeling and excellent in flavor, and an oil-in-water type emulsified oil and fat composition for obtaining such the plant raw material-containing substitutional meat processed food.SOLUTION: Provided is an oil-in-water type emulsified oil and fat composition for a plant raw material-containing substitutional meat processed food including the following components (A) to (B) and edible oil: (A) agar and (B) deacylation type gellan gum. Also provided is the plant raw material-containing substitutional meat processed food having juicy feeling and excellent in flavor. Further provided is the oil-in-water type emulsified oil and fat composition for obtaining such a plant raw material-containing substitutional meat processed food.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil-in-water emulsified oil composition for use in a plant-based alternative meat processed food and to a plant-based alternative meat processed food. More specifically, the present invention relates to an oil-in-water emulsified oil composition that can improve the juiciness and flavor of a plant-based alternative meat processed food. [Background technology]

[0002] In recent years, against the backdrop of growing consumer health awareness, concerns about the environmental impact of livestock farming, and increased demand for meat due to a growing global population and rising incomes in emerging countries, there has been growing demand for foods such as hamburgers made from plant-derived proteins such as soy protein, wheat protein, and pea protein (hereinafter referred to as plant-based meat alternative processed foods) instead of using livestock meat. However, compared to general foods made from livestock meat, plant-based alternative meat processed foods using plant protein have problems such as a lack of juiciness, a refreshing and unsatisfying taste, and an unpleasant flavor derived from the plant protein. Unlike livestock meat, plant ingredients contain almost no fats or oils, which causes these problems. On the other hand, when fats or oils are added to plant-based alternative meat processed foods, the emulsifying power of the plant ingredients causes the fats and oils to be uniformly emulsified, making it impossible to solve the problems. Therefore, various methods have been proposed to impart a juicy texture to plant-based alternative meat processed foods and to improve their flavor.

[0003] Patent Document 1 discloses a method for dispersing solid fats and oils with a melting point of 5° C. or higher in a paste based on a vegetable protein material and water. However, when the method described in Patent Document 1 is used in a vegetable-based processed meat substitute food, most of the fat and oil added in the early stages of heating drips and flows out, making it impossible to achieve a sufficient juicy texture and flavor. Patent Document 2 describes a method using tofu and / or powdered plant-based ingredients and shredded konjac as raw materials. However, because konjac retains moisture, the liquid that leaks out when eaten is water, and when used in a plant-based meat substitute processed food, the flavor becomes watery. In addition, the texture of konjac is significantly different from that of livestock meat, creating an unpleasant feeling. Patent Document 3 describes a method of mixing yeast extract containing a large amount of sulfur-containing compounds, such as glutathione-containing yeast extract, with soy protein. However, the method of adding yeast extract only imparts umami flavor, and it is difficult to impart the richness and juiciness of fats and oils to plant-based meat substitute processed foods. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2011-139684 [Patent Document 2] Japanese Patent Application Publication No. 2019-176759 [Patent Document 3] Japanese Patent Application Laid-Open No. 2008-61592 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a plant-based alternative meat processed food that has a juicy texture and excellent flavor, and to provide an oil-in-water emulsified oil and fat composition for obtaining such a plant-based alternative meat processed food. [Means for solving the problem]

[0006] The present inventors have conducted extensive research to solve the above problems, and as a result have found that the above problems can be solved by using an oil-in-water emulsified oil composition containing agar and deacylated gellan gum, thereby completing the present invention. That is, the present invention comprises the following items [1] to [3]. [1] An oil-in-water emulsified oil composition for use in a plant-based meat substitute processed food, comprising the following components (A) and (B) and an edible oil. (A) Agar (B) Deacylated gellan gum [2] 2. The oil-in-water emulsified fat and oil composition according to claim 1, wherein the plant-based, processed meat substitute food comprises a freezing process. [3] A plant-based processed meat substitute food containing the oil-in-water emulsified oil composition according to [1] or [2] above. [Effects of the Invention]

[0007] According to the present invention, it is possible to provide a plant-based processed meat alternative that is juicy and has excellent flavor, and also to provide an oil-in-water emulsified oil composition for obtaining such a plant-based processed meat alternative. DETAILED DESCRIPTION OF THE INVENTION

[0008] The oil-in-water emulsified oil composition of the present invention contains (A) agar and (B) deacylated gellan gum. The oil-in-water emulsified oil composition of the present invention provides hardness through the agar (A), and the inclusion of (B) deacylated gellan gum further imparts heat resistance to the agar gel. Unlike conventional oils and emulsified oils, the oil-in-water emulsified oil composition of the present invention is not uniformly emulsified in the gel of plant ingredients during the production of plant-based meat substitute processed foods, but is instead localized in a particulate state. Furthermore, because the oil-in-water emulsified oil composition of the present invention is in a gel form, it does not impair the moldability of the dough, allowing for the incorporation of a larger amount of oil into the dough than conventional oils and emulsified oils. Furthermore, because it is heat-resistant, the oil does not melt and flow out even when added in large amounts. Based on these effects, the use of the oil-in-water emulsified oil composition of the present invention can improve the juiciness of plant-based meat substitute processed foods. Furthermore, in the case of a plant-based processed meat substitute containing the oil-in-water emulsified oil composition of the present invention, when the food is heated, frozen, and then reheated, the gel and emulsion of the oil-in-water emulsified oil composition are destroyed, resulting in the release of water and oil. Therefore, in the case of a plant-based processed meat substitute containing a freezing process, meat juice is locally released when eaten, and the effect of improving juiciness is more pronounced. In addition, in the case of a plant-based processed meat substitute using the oil-in-water emulsified oil composition of the present invention, the oil is supplied to the dough, reducing the flavor derived from vegetable protein and imparting a meat-like richness, making it more preferable in terms of flavor. Furthermore, similar to the improvement in juiciness, the effect is more pronounced in the case of a plant-based processed meat substitute containing a freezing process.

[0009] <Alternative meat processed food containing plant materials> The plant-based processed meat substitute food of the present invention contains a plant-based meat substitute and the oil-in-water emulsified oil and fat composition. The plant-based processed meat substitute food of the present invention contains less than 50% by mass of livestock meat and 50% by mass or more of ingredients containing plant materials, among the ingredients containing livestock meat contained in the plant-based meat substitute. Examples of plant-based processed meat substitutes using the above-mentioned plant-based meat substitutes include hamburgers, meatballs, dumplings, xiaolongbao (soup dumplings), meat buns, shumai (steamed dumplings), minced meat cutlets, cabbage rolls, and fish balls. Furthermore, particularly excellent effects can be achieved by kneading the oil-in-water emulsified oil and fat composition into the plant-based processed meat substitutes, for example, in an amount of about 0.01 to 50% by mass. Furthermore, the content of the oil-in-water emulsified oil and fat composition in the plant-based processed meat substitute is preferably 1 to 40% by mass, more preferably 5 to 30% by mass. When kneading the oil-in-water emulsified oil composition into a plant-based processed meat substitute food, it is desirable to grind or chop the plant-based processed meat beforehand, or to stir the plant-based processed meat substitute food during kneading, so that the oil-in-water emulsified oil composition is finely dispersed in particulate form in the plant-based processed meat substitute food. The plant-based processed meat alternative food of the present invention can be eaten as is after heating, or can be placed in a lunch box or the like and stored at room temperature before eating, or can be frozen after heating and then heated again at the time of eating, and eaten immediately after reheating, or can be placed in a lunch box or the like and stored at room temperature before eating.

[0010] Each component of the oil-in-water emulsified oil composition will be described in detail below. [(A) Agar] Agar is a polysaccharide containing agarose and agaropectin, extracted primarily from red seaweed such as those of the Gelidium and Gracilaria genus. The agar that can be used in the present invention can be any commercially available agar. The content of agar in the oil-in-water emulsified oil composition of the present invention varies depending on the jelly strength of the agar. For example, if the jelly strength measured by the Nissui method described below is a (g / cm 2 ), the content of agar in the oil-in-water emulsified oil composition of the present invention is, for example, a × (−4.0) × 10 -4 +0.8~a×(-4.0)×10 -4 +2.8 mass%, preferably a × (−4.0) × 10 -4 +0.9~a×(-4.0)×10 -4 +2.3 mass%, more preferably a × (−4.0) × 10-4 +1~a×(-4.0)×10 -4 +1.8 mass%. For example, the jelly strength is 1800 g / cm 2 In this case, the content of agar in the oil-in-water emulsified oil composition of the present invention is, for example, 0.1 to 2.1% by mass, preferably 0.2 to 1.6% by mass, and more preferably 0.3 to 1.1% by mass. Examples of high-strength agar include ultra-high-strength agar Kallican (jelly strength: 1800 g / cm 2 , Ina Food Industry Co., Ltd.) and the like. Examples of medium-strength agar include Ina Agar UP-37 (jelly strength: 700 g / cm 2 , Ina Food Industry Co., Ltd.) and the like. Examples of low-strength agar include Ultra Instant-Dissolving Agar UX-200 (jelly strength: 200 g / cm 2 , Ina Food Industry Co., Ltd., etc.

[0011] The jelly strength of agar in the present invention is measured by the Nihon Kansui method, in which a 1.5% aqueous solution of agar is left at 20°C for 15 hours, and the hardness of the solidified gel is measured. 2 This is the maximum weight (g) that can be withstood for 20 seconds. In this specification, high-strength agar means agar having a jelly strength of 1200 g / cm 2 Agar with a jelly strength of 300g / cm or more is medium strength agar. 2 More than 1200g / cm 2 Low-strength agar is agar with a jelly strength of 300 g / cm 2 It is less than agar.

[0012] In the present invention, agar is used to impart hardness to the oil-in-water emulsified oil composition. The oil-in-water emulsified oil composition imparted hardness by agar is not uniformly emulsified in the gel of the plant material during the production of the plant-based meat substitute processed food, but is localized in a particulate state, so that the juiciness is not reduced. On the other hand, when agar alone is used, it dissolves and drips when heated, so the effect cannot be obtained.

[0013] [(B) Deacylated Gellan Gum] Gellan gum is a polysaccharide produced by Sphingomonas elodea, and is a linear polymer composed of four sugar molecules: glucose, glucuronic acid, glucose, and rhamnose. There are two types of gellan gum: deacylated gellan gum and native gellan gum. Native gellan gum contains acetyl and glyceryl groups in the glucose components, and deacylated gellan gum is made by removing these acyl groups (acetyl and glyceryl groups). The two types of gellan gum have completely different physical properties depending on whether or not they contain acyl groups, and deacylated gellan gum is characterized by its heat resistance. The deacylated gellan gum that can be used in the present invention can be any commercially available product. The content of the deacylated gellan gum is, for example, 0.1 to 1% by mass, preferably 0.12 to 0.5% by mass, and more preferably 0.15 to 0.3% by mass. Examples of deacylated gellan gum include Kelcogel (San-Ei Gen F.F.I., Inc.) and Gel Up KS (San-Ei Gen F.F.I., Inc.).

[0014] In the present invention, deacylated gellan gum is primarily used to impart heat resistance to oil-in-water emulsified fat compositions. Using deacylated gellan gum alone does not provide sufficient hardness and is therefore ineffective. However, using it in combination with (A) agar not only reinforces the hardness of the oil-in-water emulsified fat composition, but also provides excellent heat resistance, preventing dissolution upon heating. Furthermore, the oil-in-water emulsified fat composition of the present invention, which uses (A) agar and (B) deacylated gellan gum, gradually becomes unstable in gel and emulsion upon heating. The gel and emulsion are destroyed by heating, freezing, and then reheating. Therefore, when used in plant-based processed meat substitute foods, the release of water and oil from the oil-in-water emulsified fat composition of the present invention upon consumption imparts a juicy texture and improves flavor to the plant-based processed meat substitute foods. This effect is particularly pronounced in plant-based processed meat substitute foods that require a freezing process.

[0015] [Edible oils and fats] The oil-in-water emulsified oil-and-fat composition of the present invention uses edible oils and fats. The edible oils and fats used in the present invention are not particularly limited as long as they are suitable for consumption. Specific examples include natural vegetable oils and fats such as palm oil, rapeseed oil (rapeseed oil), soybean oil, cottonseed oil, corn oil, coconut oil, and palm kernel oil; natural animal oils and fats such as beef tallow, lard, fish oil, and milk fat; and hydrogenated oils, extremely hydrogenated oils, fractionated oils, and interesterified oils, either alone or in combination. These oils and fats are appropriately selected depending on the purpose, and one or more types may be used in any combination. Edible oils and fats with a melting point of 25°C or less are preferred, as this prevents the oil from solidifying even when the plant-based meat substitute processed food cools, ensuring a delicious taste. The lower limit of the edible oil and fat content is, for example, 2.5% by mass or more, preferably 10% by mass or more, and more preferably 20% by mass or more. The upper limit of the edible fat and oil content is, for example, 75% by mass or less, preferably 70% by mass or less, and more preferably 65% ​​by mass or less.

[0016] [emulsifier] In the present invention, an emulsifier can be used to control the emulsion stability of the oil-in-water emulsified oil and fat composition. The emulsifier used in the present invention is not particularly limited as long as it is suitable for oil-in-water emulsification, and examples thereof include glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, lecithin, and sodium caseinate, with glycerin fatty acid esters being preferred.

[0017] [salts] In the present invention, salts such as alkaline earth metal salts, such as calcium salts and magnesium salts, or alkali metal salts, such as potassium salts, are used to gel the deacylated gellan gum. When deacylated gellan gum is added, the electrical repulsion caused by the charge of the carboxyl groups contained in the deacylated gellan gum is suppressed, causing it to gel. When monovalent cations are added, the charges of the carboxyl groups are canceled out, causing the molecular chains of deacylated gellan gum to aggregate and gel. When divalent cations are added, the cations cross-link the carboxyl groups, causing strong gelation. The salts used in the present invention are preferably calcium salts, such as calcium lactate, calcium chloride, calcium carbonate, calcium sulfate, and calcium phosphate. When deacylated gellan gum reacts with divalent cations, gelation begins when the product temperature drops below approximately 40°C. If stirring continues after gelation has begun, the gel will not form sufficiently and heat resistance will decrease.

[0018] The amount of salts added to the oil-in-water emulsified oil and fat composition is not particularly limited, but is, for example, 0.01 to 5% by mass, and preferably 0.05 to 1% by mass. Furthermore, the ratio of the salt content to the deacylated gellan gum content (salts / deacylated gellan gum) is preferably 0.1 to 2, more preferably 0.2 to 1. By adjusting the ratio of the deacylated gellan gum content to the salt content, the heat resistance of the gel due to agar can be improved, while the effect of destroying the gel and emulsion after heating or freeze-thawing can be further exerted. Furthermore, the viscosity of the oil-in-water emulsified oil and fat composition can be improved, and the storage stability of the emulsified state can be enhanced.

[0019] In addition to the above ingredients, the present invention can include other additives such as sugars, preservatives, pH adjusters, colorants, flavors, oil-soluble or water-soluble extracts, etc., which are used in oil-in-water emulsified oil and fat compositions or plant-based processed meat substitute foods.

[0020] <Oil-in-water emulsified fat composition> The oil-in-water emulsified oil composition of the present invention can be produced in the same manner as for producing a general oil-in-water emulsified oil composition. That is, the production steps include preparation of an aqueous phase, preparation of an oil phase, emulsification, sterilization or sterilization, homogenization, and cooling. Examples of sterilization methods include batch sterilization and sterilization by UHT or the like. Examples of homogenizing machines include homogenizers, homomixers, colloid mills, cutter mixers, and the like. After homogenization, the oil-in-water emulsified oil composition of the present invention can be obtained by gelation in a cooling step.

[0021] In the emulsification step, (A) agar and (B) deacylated gellan gum are added to the aqueous phase, and salts are also added. The salts may be added either after or before emulsification. When stirring is performed after mixing (B) deacylated gellan gum and the salts, stirring is preferably performed at 40°C or higher. This results in the formation of a good gel and improved heat resistance.

[0022] <Plant materials> The plant ingredients contained in the plant-based processed meat substitute food of the present invention are derived from soybeans, wheat, peas, corn, etc. Plant ingredients can be in the form of powder, granules, fibrous, etc. Powdered plant ingredients are generally mixed with water, oils, etc. and used as a dough binder. Granular or fibrous plant ingredients are generally mixed with water, etc., and used after swelling, which can impart a granular meat texture to the plant-based processed meat substitute food. The processed meat substitute food containing plant ingredients of the present invention is one in which, of the ingredients containing livestock meat contained in the plant ingredient-containing alternative meat, livestock meat accounts for less than 50% by mass and ingredients containing plant ingredients account for 50% by mass or more, preferably 70% by mass or more, and may even be 100% by mass.

[0023] <Livestock raw materials> The plant-based meat substitute processed food of the present invention can use livestock meat ingredients. The content of livestock meat in the plant-based meat substitute is less than 50% by mass, preferably 30% by mass or less, and may even be 0% by mass. Livestock meat ingredients include common meats such as beef, pork, chicken, and fish, and these may be used alone or in combination. The livestock meat ingredients are preferably minced using a chopper or the like before use. [Example]

[0024] Next, the present invention will be described in detail with reference to examples. [Production of oil-in-water emulsified oil composition] Example 1 An oil-in-water emulsified oil composition was produced using the blending composition (% by mass) in Table 1 by the following method. Specifically, to prepare the aqueous phase, 8 g of (A) agar, 4 g of (B) deacylated gellan gum, and 20 g of emulsifier were added to 970 g of water, and the mixture was heated to 85°C while mixing with a propeller mixer to homogenize the ingredients, followed by the addition of 2 g of calcium lactate. Next, 1,000 g of rapeseed oil adjusted to 70°C was added, and stirring was continued. The mixture was then treated with a homogenizer at a homogenization pressure of 5 MPa to obtain the oil-in-water emulsified oil composition of the present invention.

[0025] The agar used was "Ultra-Strength Agar Calicollican" (manufactured by Ina Food Industry Co., Ltd., jelly strength 1800g / m 2 The deacylated gellan gum used was "Kelcogel" (manufactured by San-Ei Gen F.F.I. Co., Ltd.), and the emulsifiers used were pentaglycerin monostearate "Sunsoft A-181E" (manufactured by Taiyo Kagaku Co., Ltd.) or sodium caseinate "Sodium Caseinate 180" (manufactured by Fonterra Japan Co., Ltd.).

[0026] (Examples 2 to 11, Comparative Examples 1 to 5) In Examples 2 to 11 and Comparative Examples 1 to 5, oil-in-water emulsified oil and fat compositions were produced according to Example 1 using the formulations shown in Tables 1 and 2.

[0027] [Table 1]

[0028] [Table 2]

[0029] Details of the raw materials abbreviated in the table are as follows: "Agar": "Ultra-high strength agar Kallican" (Ina Food Industry Co., Ltd.) "Deacylated gellan gum": "Kelcogel" (Sanei Gen F.F.I. Co., Ltd.) "Rapeseed oil": "Rapeseed oil" (manufactured by NOF Corporation) "Beef tallow": "Beef tallow" (NOF Corporation) "Palm oil": "Palm oil" (manufactured by NOF Corporation) "Pentaglycerin monostearate": "Sunsoft A-181E" (manufactured by Taiyo Kagaku) "Casein Sodium": "Sodium Caseinate 180" (Fonterra Japan Co., Ltd.) "Calcium lactate": "Calcium lactate" (Shiraishi Calcium Co., Ltd.) "Calcium chloride": "Calcium chloride" (Tomita Pharmaceutical Co., Ltd.) "Carrageenan": "Carrageenan CSK-1" (Sanei Gen F.F.I. Co., Ltd.) "Native gellan gum": "Kelcogel LT-100" (Sanei Gen F.F.I. Co., Ltd.)

[0030] [Production of frozen plant-based meat substitute processed food (hamburger)] Hamburger steak dough was produced by mixing soy protein, water, sautéed onions, breadcrumbs, and salt according to the formulation shown in Table 3, and then adding and mixing an oil-in-water emulsified oil composition. The dough was molded into 80 g circles and heated in an oven at 230°C for 8 minutes (primary heating), then frozen using a flash freezer and stored frozen at -20°C for 7 days. The frozen hamburger steak was heated in a 500 W microwave for 2 minutes (secondary heating) and used for evaluation. The evaluation items were "evaluation of juiciness immediately after heating (visual evaluation)" and "evaluation of flavor (sensory evaluation)," and the evaluation results are shown in Tables 1 and 2.

[0031] [Table 3]

[0032] <Evaluation of juiciness immediately after heating (visual evaluation)> The secondarily heated hamburger steaks were cut in half and a load of 50 N was applied using a rheometer with a φ30 mm circular flat plate. Eight panelists visually evaluated the amount of juice that flowed from the cross section according to the following criteria: 1. A steak that had only been first heated (without freezing) was given a score of 2, 2.0 if the juice was greater than that, 3.0 if the juice was less than that, and 1.0 if the juice was less than that. The average score of eight panelists was evaluated as follows: 2.5 to 3.0 points = ◎; 2.0 to less than 2.5 points = ○; 1.5 to less than 2.0 points = △; and less than 1.5 points = ×.

[0033] <Flavor evaluation (sensory evaluation)> The reheated hamburger steaks were tasted and evaluated for flavor by eight panelists using the following criteria: 3 points for a weak vegetable protein flavor, 2 points for a strong vegetable protein flavor, and 1 point for a strong vegetable protein flavor. The average score of the eight panelists was evaluated as follows: 2.5 points or more was rated as ◎; 2.0 points or more but less than 2.5 points was rated as ○; 1.5 points or more but less than 2.0 points was rated as △; and less than 1.5 points was rated as ×.

[0034] As shown in Table 1, when the oil-in-water emulsified oil composition of the present invention was added to a frozen hamburger steak, the hamburger steak immediately after the second heating had an excellent juicy texture and flavor.

[0035] As shown in Table 2, when agar was not contained, the juiciness after the second heating was inferior, and the flavor was also inferior (Comparative Examples 1 and 4). When deacylated gellan gum was not contained, the meat juice leaked out during the first heating, resulting in a less juicy texture after the second heating (Comparative Examples 2 and 5). When no oil or fat was added, the amount of meat juice flowing out from the cross section of the hamburger steak decreased (Comparative Example 3).

[0036] [Formulation example 1: Hamburger] In Example 12, hamburger dough was prepared using the formulation shown in Table 4 by mixing soy protein, water, sauteed onion, breadcrumbs, and salt, followed by the addition and mixing of the oil-in-water emulsified oil composition of Example 3. In Example 13, hamburger dough was prepared by mixing soy protein, water, ground pork, sauteed onion, breadcrumbs, and salt, followed by the addition and mixing of the oil-in-water emulsified oil composition of Example 3. Next, each hamburger dough was formed into an 80 g circle and heated in an oven at 230°C for 8 minutes to obtain a hamburger.

[0037] [Table 4]

[0038] As can be seen from Table 4, the hamburger steak prepared using the oil-in-water emulsified oil composition of the present invention was as juicy and had a good flavor as the frozen plant-based processed meat substitute foods (hamburger steaks) containing the oil-in-water emulsified oil compositions of Examples 1 to 11.

[0039] [Prescription Example 2: Chinese steamed buns] A filling for Chinese buns was prepared by mixing soy protein with water, onion, boiled bamboo shoots, shiitake mushrooms, soy sauce, oyster sauce, sugar, salt, and potato starch according to the formulation shown in Table 5, and then adding and mixing the oil-in-water emulsified oil composition of Example 3. The resulting filling for Chinese buns was then wrapped in a skin and heated in a steamer to obtain Chinese buns.

[0040] [Table 5]

[0041] As can be seen from Table 5, the Chinese steamed buns prepared using the oil-in-water emulsified oil composition of the present invention were as juicy as the hamburger steaks and had a good flavor.

[0042] [Prescription Example 3: Minced meat cutlet] A minced meat cutlet filling was prepared by mixing soy protein, water, sautéed onions, breadcrumbs, salt, and pepper according to the formulation shown in Table 6, and then adding and mixing the oil-in-water emulsified oil composition of Example 8. Next, this minced meat cutlet filling was coated with batter and breadcrumbs and deep-fried in oil at about 180°C to obtain minced meat cutlets.

[0043] [Table 6]

[0044] As can be seen from Table 6, the minced meat cutlet prepared using the oil-in-water emulsified oil composition of the present invention was as juicy as the hamburger steak and had a good flavor.

[0045] [Prescription Example 4: Cabbage Rolls] A stuffing for cabbage rolls was obtained by mixing soy protein, water, sautéed onions, breadcrumbs, solid consomme, salt, and pepper according to the formulation shown in Table 7, and then adding and mixing the oil-in-water emulsified oil composition of Example 7. The prepared stuffing was wrapped in cabbage and simmered in consomme soup to obtain cabbage rolls.

[0046] [Table 7]

[0047] As can be seen from Table 7, the cabbage rolls made using the oil-in-water emulsified oil composition of the present invention were as juicy as the hamburger steak and had a good flavor.

Claims

1. A food product comprising (A) agar, (B) deacylated gellan gum and edible fats and oils, The content of the agar (A) is a×(−4.0)×10 −4 +0.8% by mass or more and a×(−4.0)×10 −4 +2.8% by mass or less (a indicates jelly strength measured by the Nissan-sui method), The content of the deacylated gellan gum (B) is 0.1% by mass or more and 1% by mass or less, The content of the edible oil and fat is 20% by mass or more and 75% by mass or less, and the oil-in-water emulsified oil and fat composition for use in alternative meat processed foods containing plant raw materials.

2. The oil-in-water emulsified fat composition according to claim 1, wherein the plant-based raw material-containing alternative meat processed food comprises a freezing process.

3. A plant-based, alternative meat processed food, comprising the oil-in-water emulsified oil composition according to claim 1 or 2.

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