Oil composition

Abstract

To provide a fat composition capable of obtaining a plant raw material-containing meat substitute processed food strong in juicy feeling, a water-in-oil type emulsion including the fat composition, and a plant raw material-containing meat substitute processed food including the water-in-oil type emulsion.SOLUTION: A fat composition for use in the production of an oil-in-water type emulsion used for a plant raw material meat substitute processed food includes: the following constituents (A)-(B): (A) a culinary fat; (B) polyglycerol ricinoleic acid ester, where the viscosity at a temperature of 10-35°C is 400-100,000 mPa s. The plant raw material-containing meat substitute processed food having juicy feeling can be obtained according to the present invention, and the fat composition for obtaining such plant raw material-containing meat substitute processed food can be provided.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil and fat composition used for producing a water-in-oil emulsion that imparts a juicy texture to a plant-based meat substitute processed food. [Background technology]

[0002] According to the United Nations' world population projections, the global population is expected to grow from approximately 7.7 billion in 2019 to approximately 9.7 billion by 2050. Furthermore, a report by the Food and Agriculture Organization of the United Nations (FAO) estimates that food demand in 2050 will increase by approximately 50% compared to 2012. This rapid increase in food demand and rising incomes, particularly in emerging countries, are expected to lead to a significant increase in meat demand. It is predicted that the current meat supply from livestock farming will not be able to provide sufficient protein in the near future to meet this rapid increase in protein demand, creating a global problem known as a protein crisis. In response, Japan has seen active development of plant-based meat substitutes, primarily made from plant-derived proteins and shaped like hamburgers, meatballs, or sausages. Plant-based meat substitutes include granular and fibrous proteins similar to real meat, produced by structuring hydrolyzed defatted soybeans or peas using an extruder or other tool. Processed meat substitutes containing plant ingredients are produced by allowing granular or fibrous proteins to absorb sufficient water, mixing them with powdered soy protein to bind them together, egg whites, seasonings, oils, etc., and then heating them. However, while processed meat products made from real meat are supposed to have a juicy texture when chewed, as the moisture containing umami and liquid parts such as oils and fats seep out of the meat, it is difficult to achieve this juicy texture with processed meat substitutes containing plant ingredients.

[0003] Granular soy protein, commonly used in plant-based meat substitutes, hardly shrinks when cooked, resulting in significantly less moisture and oil dripping when heated than meat products made with real meat. Despite this, the lack of juiciness in plant-based meat substitutes is thought to be due to the emulsifying and gelling properties of the powdered soy protein and egg white used as binders. Even when fats and oils are added to impart a juicy texture, most of them emulsify with the powdered soy protein and egg white into an oil-in-water mixture during kneading and gel upon heating. This means that the oil and moisture remain trapped even after freezing and thawing, preventing a juicy texture. Therefore, to impart a juicy texture to plant-based meat substitutes, it is important to prevent the powdered soy protein and egg white from emulsifying into an oil-in-water mixture.

[0004] Patent Document 1 describes a method of mixing shredded konjac into plant-based hamburgers (corresponding to the plant-based alternative meat processed food of the present application) to impart a juicy texture. In this method, the shredded konjac is not emulsified by the powdered soy protein or egg white used as a binder. However, the shredded konjac still retains its characteristic odor. Patent Document 2 describes a method of adding emulsion curd made from isolated soy protein and methylcellulose to a meat-like processed food (corresponding to the plant-based alternative meat processed food of the present application). However, the preparation of the emulsion curd requires extremely cumbersome steps, such as homogenizing water and isolated soy protein while heating to produce an emulsion, adding methylcellulose to homogenize the emulsion, and then further heating.

[0005] In order to impart a juicy texture to plant-based alternative meat processed foods, it is effective to incorporate a highly stable water-in-oil emulsion. It is also necessary to easily create a water-in-oil emulsion with a flavor that matches the taste of the plant-based alternative meat processed food being produced. However, no conventional technology possesses both of these properties. It would be extremely useful to be able to obtain a water-in-oil emulsion that imparts a juicy texture to plant-based alternative meat processed foods by simply placing oil and water in a container and stirring, without requiring complicated processes such as heating and cooling. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 2019-176759 [Patent Document 2] Japanese Patent Application Publication No. 2018-29565 Summary of the Invention [Problem to be solved by the invention]

[0007] An object of the present invention is to provide an oil and fat composition that can be used to obtain a plant-based processed meat alternative that is juicy and has excellent flavor. That is, to provide an oil and fat composition for use in a plant-based processed meat alternative that can produce a water-in-oil emulsion with good emulsifying properties by simple stirring without being affected by temperature changes, and further to provide a plant-based processed meat alternative that contains the water-in-oil emulsion. [Means for solving the problem]

[0008] As a result of extensive research into solving the above problems, the present inventors have found that the above problems can be solved by adding a polyglycerol condensed ricinoleate ester to edible fats and oils to prepare an fat and oil composition with a specific viscosity, and then mixing this fat and oil composition with water containing seasonings and the like to form a water-in-oil emulsion, which can be added to a plant-based processed meat alternative food, and have thus completed the present invention.

[0009] [1] An oil and fat composition for use in producing a water-in-oil emulsion used in a plant-based meat substitute processed food, The following components (A) to (B): (A) Edible fats and oils (B) Polyglycerol condensed ricinoleate and having a viscosity of 400 to 100,000 mPa·s at temperatures of 10°C and 35°C. [2] (A) The edible oil or fat composition according to [1], wherein the edible oil or fat comprises (a1) an edible oil or fat having a melting point of less than 25°C and (a2) an edible oil or fat having a melting point of 25°C or higher. [3] A water-in-oil emulsion comprising the oil composition according to [1] or [2]. [4] A plant-based meat substitute processed food containing the water-in-oil emulsion described in [3]. [Effects of the Invention]

[0010] The oil and fat composition of the present invention can provide an oil and fat composition that can be used to prepare a plant-based processed meat alternative that has a strong juicy texture and excellent flavor. That is, it can provide an oil and fat composition for use in a plant-based processed meat alternative that can produce a water-in-oil emulsion with good emulsifying properties by simple stirring without being affected by temperature changes, and can also provide a plant-based processed meat alternative that contains the water-in-oil emulsion. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present invention will be described in further detail below. <Alternative meat processed food containing plant materials> The plant-based processed meat substitute of the present invention refers to a processed food that uses a plant-based meat substitute containing powdered, granular, or fibrous plant-derived protein as a substitute for livestock meat. Examples of such processed meat foods include hamburger steaks, patties, meatballs, nuggets, meatballs, ham, sausages, salami, frankfurters, corn dogs, dumplings, shumai, spring rolls, meat buns, xiaolongbao, minced meat cutlets, meat pies, ravioli, lasagna, meatloaf, stuffed cabbage rolls, stuffed peppers, and various other processed foods that use livestock meat. The plant-based processed meat substitute of the present invention refers to such processed foods in which 50% or more by mass of the livestock meat-derived ingredients have been replaced with plant-derived protein.

[0012] <Plant-derived protein> In Japan, soybean protein is the most commonly used plant-derived protein in plant-based meat substitute processed foods. This is made from defatted soybeans and comes in two varieties: powdered soy protein, which is made into a powder, and granular or fibrous soy protein, which is structured into granules or fibers. Powdered soy protein is obtained by acid precipitation of defatted soy milk extracted with water from defatted soybeans, concentrating the protein, neutralizing, sterilizing, and drying. In practice, it is convenient and economical to use commercially available products, such as New Fujipro 4500, New Fujipro 1900, New Fujipro HP, New Fujipro SEH, Fujipro E, Fujipro FM, Fujipro FR, and Fujipro MC from Fuji Oil Co., Ltd., SUPRO PM, SUPRO 500E, and SUPRO KC from Danisco Japan Co., Ltd., Willpro N10, Willpro P20, and Fitness S from Nippon Shinyaku Co., Ltd., and Solpy 4000H and Solpy 5000H from Nisshin Oillio Group, Ltd. Granular soy protein and fibrous soy protein can be obtained by adding water to defatted soybeans or concentrated soy protein and kneading, heating, and pressurizing the mixture in an extruder to form a structure. In practice, it is simple and economical to use commercially available products, such as New Fujinic 20Y, New Fujinic 40, New Fujinic 41SH, New Fujinic 10, New Fujinic 15R, New Fujinic 50, New Fujinic AR, Fujinic Ace 100, Fujinic Ace 200, Fujinic Ace 500, Apex 950, and Apex 1000 from Fuji Oil Co., Ltd.; Soy Value HA-10, Soy Value HA-30, Soy Value HA-50, Fresh CX, Deluxe Fresh 100, New Fresh 51, Mitex K-13, and Mitex K-52 from Showa Sangyo Co., Ltd.; and New Soy Me S10, New Soy Me S11, New Soy Me S21F, New Soy Me K20, and New Soy Me K30 from Nisshin Oillio Group, Ltd. Furthermore, the plant-derived protein in the present invention is not limited to soybean-derived protein, but also includes proteins derived from peas, chickpeas, lentils, quinoa, barley, and wheat.

[0013] <Oil composition> The oil and fat composition of the present invention is an oil and fat composition for forming a water-in-oil emulsion, and is characterized by comprising (A) an edible oil and fat and (B) a polyglycerol condensed ricinoleate, and having a viscosity of 400 to 100,000 mPa s at temperatures of 10°C and 35°C. The oil and fat composition of the present invention has high emulsifying properties, and by adding water and, if necessary, water-soluble components such as sugars and seasonings, and stirring the mixture with a stirring device or cooking utensil, it is possible to produce a stable emulsion suitable for obtaining juicy plant-based processed meat substitute foods.

[0014] The oil and fat composition of the present invention has a physical property of viscosity of 400 to 100,000 mPa·s at any temperature between 10 and 35°C. Within this range, the oil and fat composition maintains a fluid state, such as a viscous liquid or semi-solid state, at any temperature between 10 and 35°C. Therefore, a stable emulsion can be obtained simply by placing the oil and water in a container and mixing them using a general stirring device or cooking utensil, without requiring heating or other treatments. If the viscosity is less than 400 mPa·s, the oil and fat composition has a low viscosity, causing the oil to disperse in the water, making it difficult to obtain the desired water-in-oil emulsion. If the viscosity is higher than 100,000 mPa·s, mixing using a stirring device or cooking utensil becomes difficult, making it impossible to obtain a stable emulsion. Alternatively, a heating step is required to adjust the physical properties of the oil and fat composition, making the process complicated.

[0015] The lower limit of the viscosity of the oil and fat composition at 10 to 35°C is preferably 1000 mPa·s or more, more preferably 3000 mPa·s or more, even more preferably 5000 mPa·s or more, and particularly preferably 8000 mPa·s or more. The upper limit of the viscosity of the oil and fat composition at 10 to 35°C is preferably 50000 mPa·s or less, more preferably 30000 mPa·s or less, even more preferably 20000 mPa·s or less, and particularly preferably 10000 mPa·s or less. The viscosity in the present invention was measured using a B-type viscometer manufactured by Toki Sangyo Co., Ltd.

[0016] Furthermore, the difference in viscosity between 10°C and 35°C (viscosity at 10°C - viscosity at 35°C) is not particularly limited, but is preferably 90,000 mPa·s or less, more preferably 3,000 mPa·s or less, even more preferably 2,000 mPa·s or less, and particularly preferably 1,000 mPa·s or less. When the difference in viscosity between 10°C and 35°C is small, the effect is that the stability at room temperature is excellent.

[0017] Each component will be described in detail below. [(A) Edible oil and fat] The edible fats and oils used in the present invention are used to impart the physical properties of the fat and oil composition required for the present invention. Examples of edible fats and oils that can be used in the present invention include rapeseed oil (rapeseed oil), soybean oil, sunflower oil, cottonseed oil, peanut oil, rice oil, corn oil, safflower oil, olive oil, sesame oil, evening primrose oil, and fractionated oils such as palm oil, shea oil, sal fat, illipe fat, Borneo tallow fat, cocoa butter, coconut oil, and palm kernel oil, as well as fractionated oils of animal fats such as milk fat, beef tallow, lard, fish oil, and whale oil, as well as medium-chain fats, and those that have been subjected to processes such as hardening, fractionation, and interesterification depending on the raw material. These fats and oils can be used alone or in combination of two or more. Preferred combinations include rapeseed oil, highly hardened rapeseed oil, and highly hardened rapeseed oil with hyerucic acid.

[0018] The content of (A) edible fats and oils in the oil and fat composition of the present invention is not particularly limited, but is preferably 60.0 to 99.5% by mass. The lower limit is more preferably 70.0% by mass or more, even more preferably 80.0% by mass or more, and particularly preferably 90.0% by mass or more. By setting the upper limit of the content of (A) edible fats and oils to 99.5% by mass or less, it is possible to incorporate emulsifiers and the like necessary for the present invention.

[0019] The oil and fat composition of the present invention preferably contains, as (A) edible oil and fat, (a1) edible oil and fat having a melting point of less than 25° C. By including an edible oil and fat having a melting point of less than 25° C., it is possible to impart appropriate fluidity at room temperature (25° C.), thereby achieving the effect of excellent miscibility with the aqueous phase. The melting point of the fat or oil can be measured in accordance with the Standard Methods for Analysis of Fats, Oils, and Related Materials, "2.2.4.2 Melting Point (Slip Melting Point)." Hereinafter, the "melting point" in the present invention will be measured in accordance with this method.

[0020] The content of (a1) edible oils and fats having a melting point of less than 25°C in the oil and fat composition of the present invention is not particularly limited, but is preferably 60.0 to 96.5% by mass. The lower limit is more preferably 70.0% by mass or more, even more preferably 80.0% by mass or more, and particularly preferably 85.0% by mass or more. On the other hand, the upper limit is more preferably 95.0% by mass or less. When the content is 60.0% by mass or more, it is possible to impart appropriate fluidity at room temperature. When the content is 96.5% by mass or less, it is possible to contain emulsifiers required for the present invention, oils and fats that are solid at room temperature, and the like.

[0021] The oil and fat composition of the present invention preferably contains, as (A) edible oil and fat, (a2) an edible oil and fat having a melting point of 25° C. or higher. By containing (a2) an edible oil and fat having a melting point of 25° C. or higher, viscosity can be imparted to (a1) an edible oil and fat having a melting point of less than 25° C., and the viscosity of the oil and fat composition of the present invention can be adjusted. Here, the melting point of (a2) edible oils and fats having a melting point of 25°C or higher is preferably 35°C or higher, more preferably 45°C or higher, and even more preferably 55°C or higher. By using a solid oil and fat with a high melting point, it is possible to impart an appropriate viscosity to (a1) edible oil and fats having a melting point of less than 25°C with a small amount of blended oil and fat. Furthermore, since it is possible to produce an oil and fat composition whose viscosity changes little between 10 and 35°C, a stable water-in-oil emulsion can be obtained simply by adding water and stirring, without the need for complicated processes such as heating and cooling.

[0022] The content of (a2) edible oils and fats having a melting point of 25°C or higher in the oil and fat composition of the present invention is not particularly limited, but is preferably 0.1 to 30.0% by mass. The lower limit is more preferably 1.0% by mass or higher, even more preferably 3.0% by mass or higher, and particularly preferably 4.0% by mass or higher. On the other hand, the upper limit is more preferably 10.0% by mass or lower, even more preferably 8.0% by mass or lower, and particularly preferably 6.0% by mass or lower. When the content is 0.1% by mass or higher, it is possible to impart an appropriate viscosity to (a1) edible oils and fats having a melting point of less than 25°C. When the content is 30.0% by mass or lower, it is possible to add emulsifiers necessary for the present invention and (a1) edible oils and fats having a melting point of less than 25°C.

[0023] (a2) Examples of edible fats and oils with a melting point of 25°C or higher include palm oil, lard, beef tallow, extremely hardened rapeseed oil, highly erucic acid highly hardened rapeseed oil, highly hardened palm oil, highly hardened soybean oil, highly hardened lard oil, highly hardened beef tallow oil, highly hardened coconut oil, and highly hardened high oleic rapeseed oil. These can be used alone or in combination of two or more. Preferred are highly hardened oils that undergo little change in crystallinity during storage. More preferred are highly hardened rapeseed oil or highly hardened high erucic acid rapeseed oil. A particularly preferred combination is highly hardened rapeseed oil and highly hardened high erucic acid rapeseed oil.

[0024] The oil and fat composition of the present invention contains, as edible oils and fats (A), (a1) edible oils and fats having a melting point of less than 25°C and (a2) edible oils and fats having a melting point of 25°C or higher. The blending ratio of (a1) to (a2) may be such that the viscosity of the oil and fat composition of the present invention falls within a predetermined range. For example, the mass ratio of (a1) to (a2) [a1:a2] can be (3 to 200):1. The mass ratio is preferably (10 to 100):1, and more preferably (15 to 20):1.

[0025] [(B) Polyglycerol condensed ricinoleic acid ester] The polyglycerol condensed ricinoleic acid ester used in the present invention is an oil-soluble emulsifier in which polyricinoleic acid, which is obtained by condensing ricinoleic acid derived from castor oil, is bound to polyglycerol. Due to its strong lipophilicity, it is suitable for water-in-oil emulsification. Furthermore, due to its strong emulsifying power, it is possible to obtain a stable water-in-oil emulsion, suitable for imparting a juicy texture to plant-based meat substitute processed foods, even when mixed using a stirrer or cooking utensil.

[0026] The polyglycerol condensed ricinoleate used in the present invention preferably has an average degree of polymerization of polyglycerol of 2 to 16, a degree of condensation of ricinoleic acid of 2 to 16, and an HLB of 0.5 to 5. Within these ranges, excellent emulsifying properties can be obtained, and a stable water-in-oil emulsion can be obtained even when mixed using a stirrer or cooking utensil. Polyglycerol condensed ricinoleate can be obtained by esterifying polyglycerol with condensed ricinoleic acid obtained by dehydration condensation of ricinoleic acid, but in practice it is simpler and more economical to use commercially available products. Examples of commercially available polyglycerol condensed ricinoleic acid esters that satisfy the preferred range include SY Glystar CR-310, CR-500, CR-ED, and CRS-75 from Sakamoto Pharmaceutical Co., Ltd., Sunsoft No. 818DG, 818SK, 818R, and 818H from Taiyo Kagaku Co., Ltd., and Poem PR-100 and PR-300 from Riken Vitamin Co., Ltd.

[0027] The content of the polyglycerol condensed ricinoleic acid ester in the oil and fat composition of the present invention is not particularly limited, but is preferably 0.5 to 10.0% by mass. The lower limit is more preferably 1.0% by mass or more, even more preferably 2.0% by mass or more, and particularly preferably 4.0% by mass or more. On the other hand, the upper limit is more preferably 8.0% by mass or less, even more preferably 6.0% by mass or less. When the content is 0.5% by mass or more, excellent emulsifying power can be obtained, and a stable water-in-oil emulsion suitable for imparting a juicy texture to a plant-based alternative meat processed food can be obtained. Furthermore, when the content is 10.0% by mass or less, excellent emulsifying power can be obtained while reducing the undesirable flavor inherent to emulsifiers, so that the flavor of the plant-based alternative meat processed food is not impaired.

[0028] [Other ingredients] To impart viscosity to (a1) edible oils and fats having a melting point of less than 25°C, one or more emulsifiers that are solid at room temperature may be added in addition to (a2) edible oils and fats having a melting point of 25°C or higher. Here, an emulsifier that is solid at room temperature refers to an emulsifier with a melting point of 25°C or higher. The melting point of an emulsifier that is solid at room temperature is preferably 35°C or higher, more preferably 45°C or higher, and even more preferably 55°C or higher. By using a solid emulsifier with a high melting point, a small amount can be added to impart an appropriate viscosity to (a1) edible oils and fats having a melting point of less than 25°C. This eliminates the need for complicated processes such as heating and cooling, and allows a stable water-in-oil emulsion to be obtained simply by adding water and stirring. Furthermore, the influence of the emulsifier on flavor can be reduced.

[0029] Emulsifiers that are solid at room temperature preferably have a degree of glycerin polymerization of 6 or more and saturated fatty acids ester-bonded at an esterification rate of 60% or more. These emulsifiers can be obtained by esterifying polyglycerin with saturated fatty acids, but in practice, it is simpler and more economical to use commercially available products. Examples of such emulsifiers include TAISET26, TAISET50, and SUNSOLFT Q-1810S from Taiyo Kagaku Co., Ltd.; SY Glystar CV-1L, SY Glystar CV-23, SY Glystar HB-750, SY Glystar DDB-750, and SY Glystar DAS-7S from Sakamoto Pharmaceutical Co., Ltd.; and Poem LS-810 from Riken Vitamin Co., Ltd.

[0030] The content of the emulsifier in a solid state at room temperature (25°C) in the oil and fat composition of the present invention is not particularly limited, but is preferably 0.1 to 15.0% by mass. The lower limit is more preferably 0.3% by mass or more, and even more preferably 0.5% by mass or more. On the other hand, the upper limit is more preferably 12.0% by mass or less, and even more preferably 10.0% by mass or less. When the content is 0.1% by mass or more, it is possible to impart an appropriate viscosity to (a1) edible oils and fats having a melting point of less than 25°C while improving emulsion stability. When the content is 15.0% by mass or less, it is possible to obtain an oil and fat composition that does not become too viscous and has excellent emulsion stability, and therefore, a stable water-in-oil emulsion can be obtained by simply adding water and stirring, without requiring complicated processes such as heating and cooling. In addition, the influence of the emulsifier on flavor can be reduced.

[0031] In the oil and fat composition of the present invention, known emulsifiers other than polyglycerol condensed ricinoleate, such as lecithin, glycerol fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, and sorbitan fatty acid esters, may be used in combination to the extent that the effects of the present invention are not impaired.

[0032] [Solid fat content] The solid fat content (SFC) of the oil and fat composition of the present invention at 10 to 35°C is not particularly limited, but is preferably 0.1 to 15%. The lower limit is more preferably 0.3% or more, and even more preferably 0.5% or more. On the other hand, the upper limit is more preferably 12% or less, and even more preferably 10% or less. When the SFC is 0.1% or more, the viscosity of the oil and fat composition can be appropriately improved, and a water-in-oil emulsion with excellent stability can be obtained. This further enhances the effect of the present invention, which is that a water-in-oil emulsion can be easily obtained using a general stirring device or cooking utensil. Furthermore, when the SFC is 15% or less, an oil and fat composition with appropriate viscosity can be obtained, and a stable water-in-oil emulsion can be obtained even with short stirring times.

[0033] Furthermore, the difference between the SFC at 10°C and the SFC at 35°C (SFC at 10°C - SFC at 35°C) is not particularly limited, but is preferably 5% or less, more preferably 3% or less, and even more preferably 1% or less. When the difference between the SFC at 10°C and the SFC at 35°C is small, the oil and fat composition of the present invention has the effect of having excellent stability at room temperature.

[0034] In the present invention, the solid fat content (SFC) is a measurement of the amount of solid fat in fats and oils, and was measured in accordance with the Standard Method for Analysis of Fats and Oils "2.2.9-2013 Solid Fat Content (NMR Method)." The measurement device used was an "SFC-2000R" (manufactured by Astec Co., Ltd.), and the solid fat content in the present invention was measured using this measurement device.

[0035] <Method of producing oil and fat composition> The oil and fat composition of the present invention is not particularly limited as long as it can uniformly dissolve and mix the necessary raw materials. For example, it can be prepared by uniformly dissolving and mixing the raw materials by heat treatment or the like, and then cooled to obtain a homogeneous composition at low to room temperature. This allows for the production of an oil and fat composition that becomes a stable water-in-oil emulsion simply by stirring with water, without requiring complicated processes such as heating and cooling.

[0036] <Water-in-oil emulsion> A water-in-oil emulsion using the oil-and-fat composition of the present invention contains the oil-and-fat composition of the present invention as an oil phase. The content of the oil phase in the water-in-oil emulsion is preferably 10 to 50% by mass, more preferably 15 to 35% by mass. The content of the aqueous phase in the water-in-oil emulsion is preferably 50 to 90% by mass, more preferably 65 to 85% by mass, and particularly preferably 70 to 80% by mass. The components contained in the aqueous phase are not particularly limited, and a mixture of water and water-soluble components can be used.

[0037] In the water-in-oil emulsion of the present invention, water-soluble and insoluble ingredients, such as salt, amino acids, sugars, cellulose, dietary fiber, powdered milk, spices, dried vegetables, etc., may be used in combination to adjust the physical properties and flavor, to the extent that the effects of the present invention are not impaired.

[0038] The emulsion prepared by mixing the oil / fat composition of the present invention with water is a water-in-oil type, and therefore can be dispersed in the plant-based processed meat substitute without being emulsified into an oil-in-water type with the powdered soy protein or egg white used as a binder. The content of the water-in-oil emulsion in the plant-based processed meat substitute food of the present invention is preferably 1 to 30% by mass, more preferably 5 to 20% by mass.

[0039] <Method of producing water-in-oil emulsion> The water-in-oil emulsion of the present invention can be obtained by mixing the oil phase and the aqueous phase. The aqueous phase and the oil phase are all placed in a container and mixed with a stirring device such as a propeller stirrer or a cooking tool such as a whisk to obtain a water-in-oil emulsion.

[0040] According to the above-described manufacturing method, a water-in-oil emulsion can be obtained using a simple stirring device or cooking utensil with weak stirring power, and the water-in-oil emulsion can be obtained by a simple operation without any treatment such as heating. The above-mentioned manufacturing method may involve the use of a special device with strong stirring power or a step of heat treatment, and does not exclude the use of a conventional method for manufacturing a water-in-oil emulsion. [Example]

[0041] Next, the present invention will be described in detail with reference to examples. [Production of oil and fat composition] Example 1 An oil and fat composition was produced by the following method using the blending composition (% by mass) shown in Table 1. That is, 60 g of extremely hardened rapeseed oil (melting point 67°C), 40 g of extremely hardened rapeseed hyerucic acid oil (melting point 60°C), and 100 g of polyglycerol condensed ricinoleate were added to 1800 g of rapeseed oil (melting point 0°C or lower) as the oil phase, and the mixture was heated to 70°C while stirring with a propeller and maintained for 5 minutes to dissolve, followed by cooling and kneading using a reactor to obtain the oil and fat composition of the present invention. In Examples 2 to 7 and Comparative Examples 1 to 5, oil and fat compositions were produced according to Example 1 using the blending ratios (% by mass) shown in Tables 1 and 2. The melting point of palm stearin is 51°C, and the melting point of palm oil is 34°C.

[0042] The raw materials used in Examples 1 to 7 and Comparative Examples 1 to 5 are shown below. (emulsifier) * "Sunsoft 818H" (Taiyo Kagaku Co., Ltd.): Polyglycerin condensed ricinoleic acid ester * "TAISET26" (Taiyo Kagaku Co., Ltd.): Polyglycerin condensed ricinoleic acid ester * "SY Glystar CR-ED" (manufactured by Sakamoto Pharmaceutical Co., Ltd.): Polyglycerin condensed ricinoleic acid ester * "SY Glyster CV-1L" (manufactured by Sakamoto Pharmaceutical Co., Ltd.): Polyglycerin condensed ricinoleic acid ester

[0043] [Production of emulsion for plant-based meat substitute processed foods (hamburger-like foods)] <Water-in-oil emulsion for kneading into hamburger-like foods> A water-in-oil emulsion for kneading into hamburger steak-like foods was produced by the following method using the blending composition (% by mass) shown in Table 1. Specifically, 400 g of 10°C water and 4 g of powdered soup base (trade name: Ajinomoto Consomme, manufactured by Ajinomoto Co., Inc.) were placed in a 2-L bowl, and after the powdered soup base was completely dissolved in the water, 100 g of the oil and fat composition of Example 1 at 10°C was added. The mixture was stirred at room temperature (25°C) for 3 minutes using a whisk (household eggplant-shaped, stirring part size: length 12 cm, diameter 8 cm) at a speed of 3 beats per second, thereby obtaining a water-in-oil emulsion for kneading into hamburger steak-like foods. Furthermore, water-in-oil emulsions for kneading into hamburger-like foods using the oil and fat compositions of Examples 2 to 7 and the oil and fat compositions of Comparative Examples 1 to 5 were produced in the formulations (mass%) shown in Tables 1 and 2, in accordance with the method for producing the water-in-oil emulsion using the oil and fat composition of Example 1.

[0044] <Oil-in-water emulsion for kneading into hamburger-like foods> An oil-in-water emulsion was produced using the following method with the formulation shown in Table 3. Sodium caseinate and an emulsifier were added to water, and the mixture was heated to 70°C with stirring. Oil and fat were then added and stirred, and then a high-pressure homogenizer was used to obtain an oil-in-water emulsion for kneading into hamburger-like foods.

[0045] <Emulsion card for kneading into hamburger-like foods> Emulsion curds were produced using the formulation shown in Table 4 by the following method. Methylcellulose was added to oil and stirred to disperse the methylcellulose in the oil. Water and the methylcellulose-dispersed oil were stirred at high speed in a cutter mixer for 5 minutes to produce emulsion curds for kneading into hamburger-like foods.

[0046] The raw materials used in the production of the oil-in-water emulsion for kneading into hamburger-like foods are shown below. *"SY Glystar MS-5S" (manufactured by Sakamoto Pharmaceutical Co., Ltd.): Hexaglycerin monostearate The raw materials used in the production of emulsion curd for kneading into hamburger-like foods are shown below. * "Metolose MCE-100TS" (Shin-Etsu Chemical Co., Ltd.): Methylcellulose

[0047] [Production of plant-based meat substitute processed foods (hamburger-like foods)] In general hamburger products, frozen hamburgers are heated on a griddle (primary heating) before being frozen, and then reheated (secondary heating) in a microwave oven before being eaten, which is why they are the most susceptible to losing their juiciness. In this study, we also evaluated them using the same heating process as frozen hamburgers, which are the most susceptible to losing their juiciness. Water was added to the plant-derived proteins granular soy protein and fibrous soy protein in the formulations shown in Table 5, and the mixture was allowed to absorb water sufficiently. Onion, dried egg white, and salt were then mixed, and the water-in-oil emulsion for kneading into hamburger-like foods, the oil-in-water emulsion for kneading into hamburger-like foods, or the emulsion curd for kneading into hamburger-like foods was added and mixed to produce a hamburger-like food dough. The dough was molded into 80g circles, 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-like foods were heated in a 500W microwave for 150 seconds (secondary heating) and used for evaluation.

[0048] The ingredients used in the production of the hamburger-like food are listed below. *"New Fujinic SH41" (Fuji Oil Co., Ltd.): Granular soy protein *"Apex 950" (Fuji Oil Co., Ltd.): Fibrous soy protein [Table 1]

[0049] [Table 2]

[0050] [Table 3]

[0051] [Table 4]

[0052] [Table 5]

[0053] The emulsifiability of the oil and fat composition was evaluated at low temperature (10° C.) and room temperature (35° C.). The evaluation results are shown in Table 6. <Evaluation of emulsifying properties of oil and fat compositions at low temperatures> 100 g of the oil / fat composition stored overnight in a 10°C thermostatic bath and 300 g of water (10°C) were placed in a 2 L bowl and stirred at a rate of 3 times per second using a whisk (household eggplant-shaped, stirring part size: length 12 cm, diameter 8 cm), and the time from the start of stirring to the completion of emulsification was evaluated. Completion of emulsification was judged visually as the state where there was no immediate separation of water. Less than 3 minutes was rated as ◎, 3 to 6 minutes as ○, 6 to 9 minutes as △, and 9 minutes or more as ×.

[0054] <Evaluation of emulsifying properties of oil and fat compositions at room temperature> 100 g of the oil / fat composition stored overnight in a 35°C thermostatic bath and 300 g of water (35°C) were placed in a 2 L bowl and stirred at a rate of 3 times per second using a whisk (household eggplant-shaped, stirring part size: length 12 cm, diameter 8 cm), and the time from the start of stirring to the completion of emulsification was evaluated. Completion of emulsification was judged immediately when there was no separation of water, and was judged visually. Less than 3 minutes was rated as ◎, 3 to 6 minutes as ○, 6 to 9 minutes as △, and 9 minutes or more as ×.

[0055] The hamburger-like foods were evaluated based on "juiciness evaluation (sensory evaluation)" and "flavor evaluation (sensory evaluation)." The evaluation results are shown in Table 6. <Evaluation of juiciness (sensory evaluation)> The hamburger-like food heated in a microwave oven was left to stand at room temperature for 10 minutes, and then the juiciness when actually eaten was evaluated by eight panelists using the following evaluation criteria. A score of 3 was given for a product in which a large amount of liquid was felt to flow out when chewed in the mouth and a strong juiciness was felt, a score of 2 for a product in which liquid was felt to flow out when chewed in the mouth and a slight juiciness was felt, a score of 1 for a product in which little liquid was felt to flow out when chewed in the mouth and no juiciness was felt, and a score of 0 for a product in which no juiciness was felt at all. The average scores of the eight panelists were evaluated as follows: 2.5 to 3.0 points = ◎, 2.0 to 2.5 points = ○, 1.5 to 2.0 points = △, and less than 1.5 points = ×.

[0056] <Evaluation of the flavor of hamburger-like foods (sensory evaluation)> The hamburger-like food heated in a microwave oven was left to stand at room temperature for 10 minutes, and then the flavor when actually eaten was evaluated by sensory evaluation. In the sensory evaluation, a score of 3 was given for no off-flavor characteristic of the emulsifier, a score of 2 for a slight off-flavor, and a score of 1 for an off-flavor. The average score of eight panelists was given as follows: 2.5 to 3.0 points = ◎, 2.0 to 2.5 points = ○, 1.5 to 2.0 points = △, and less than 1.5 points = ×.

[0057] [Table 6]

[0058] The water-in-oil emulsion for kneading into hamburger steak-like foods using the oil and fat composition of the present invention could be made into an emulsion by simple stirring using a whisk, and had excellent emulsifying properties. The water-in-oil emulsion for kneading into hamburger steak-like foods produced using the oil and fat composition of the present invention has high emulsion stability when combined with the plant-based meat substitute in hamburger steak-like foods, and can prevent the emulsion from being destroyed even during primary heating, freezing, and secondary heating, thereby improving the juiciness of the hamburger steak-like foods. The hamburger steak-like food using the oil and fat composition of the present invention was able to have an improved juiciness and also had a good flavor.

Claims

1. An oil and fat composition for use in producing a water-in-oil emulsion for use in a plant-based raw material-containing alternative meat processed food, The following components (A) to (B): (A) Edible oil and fat (B) Polyglycerol condensed ricinoleic acid ester The oil and fat composition has a viscosity of 400 to 100,000 mPa·s at temperatures of 10°C and 35°C, and the content of (B) a polyglycerol condensed ricinoleic acid ester is 10.0 mass% or less.

2. The oil and fat composition according to claim 1, wherein the edible oil and fat (A) comprises (a1) an edible oil and fat having a melting point of less than 25°C and (a2) an edible oil and fat having a melting point of 25°C or higher.

3. A water-in-oil emulsion comprising the oil composition according to claim 1 or 2.

4. A plant-based, alternative meat processed food comprising the water-in-oil emulsion according to claim 3.

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