Composition for artificial meat-containing food, artificial meat-containing food, and method for producing artificial meat-containing food

Abstract

To provide a composition for a meat-containing food, the composition achieving the meat-containing food whose ingredients before heating are toughened than those when an egg-derived material such as an egg white powder, egg white, yolk, or an egg is used, which gives unity, a meat texture, and juicy sense after heating better than those when the egg-derived material is used, and which, when it is an artificial meat, gives the unity before heating equal to or higher than that when the egg-derived material is used, and to provide the meat-containing food and a production method of the meat-containing food.SOLUTION: There is provided a composition for a meat-containing food, the composition comprising a Chia seed. There are also provided the meat-containing food and a production method of the meat-containing food.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to compositions for meat-containing foods comprising at least one of edible meat and artificial meat, meat-containing foods, and methods of making meat-containing foods. [Background technology]

[0002] 2. Description of the Related Art In recent years, artificial meat, the main component of which is vegetable protein such as soy protein, has been attracting attention as a substitute for edible meat (see, for example, Patent Document 1).

[0003] Artificial meat is generally made by mixing soy protein or the like with egg white powder, oil, water, thickeners, etc., but it is sometimes desirable to replace egg-derived materials such as egg white powder, which are animal-based raw materials.

[0004] Furthermore, in meat-containing foods such as hamburger steaks, eggs or egg white powder are generally used as a binder, and it is sometimes desirable to replace these eggs and other egg-derived materials.

[0005] Patent Document 1 describes a meat-like food product comprising at least about 25% by weight of one or more meat structured protein products bound together by at least about 0.1% by weight of one or more binders to produce a meat-like food product having one or more attributes equivalent or superior to those of animal meat. Patent Document 1 describes various binders, but in the examples, only dry mixtures such as taro flour are considered as binders, and the effects of other binders are not considered and are unknown.

[0006] On the other hand, Patent Document 2 describes a chia seed-derived composition that has excellent skin-improving effects while maintaining a refreshing feeling of use, and has excellent stability over time without blending a surfactant that has been widely used as an emulsifier, and can be used mainly as a cosmetic. Patent Document 2 does not describe the application of the chia seed-derived composition to meat-containing foods. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Special Publication No. 2018-533945 [Patent Document 2] Patent No. 6431095 Summary of the Invention [Problem to be solved by the invention]

[0008] The object of the present invention is to provide a composition for meat-containing foods, a meat-containing food, and a method for producing a meat-containing food which can produce meat-containing foods in which the hardness of the ingredients before heating is harder than when egg-derived materials are used, and the cohesion, meaty texture, and juiciness after heating are better than when egg-derived materials are used, and in the case of artificial meat, the cohesion before heating is equal to or better than when egg-derived materials are used. [Means for solving the problem]

[0009] The present invention relates to a composition for an artificial meat-containing food product containing chia seeds, the artificial meat-containing food product containing at least one of vegetable protein, fish protein, fish egg protein, chicken egg protein, dairy protein, crustacean protein, seaweed protein, and microbial algae protein; Contains no meat, The amount of protein in the artificial meat is in the range of 10% by mass to 20% by mass relative to the mass of the artificial meat. The chia seeds are added in an amount ranging from 0.3% by mass to 5.2% by mass relative to the total mass of the artificial meat-containing food. The present invention relates to a composition for meat-containing foods.

[0010] The present invention relates to a food composition comprising chia seeds and at least one of vegetable protein, fish protein, fish egg protein, chicken egg protein, dairy protein, crustacean protein, seaweed protein, and microbial algae protein. Contains no meat An artificial meat-containing food, wherein the amount of protein in the artificial meat is in the range of 10% by mass to 20% by mass relative to the mass of the artificial meat. The amount of chia seeds blended is in the range of 0.3% by mass to 5.2% by mass with respect to the total mass of the artificial meat-containing food. It is a food product containing artificial meat.

[0011] The present invention uses chia seeds and at least one of vegetable protein, fish protein, fish egg protein, chicken egg protein, dairy protein, crustacean protein, seaweed protein, and microbial algae protein. , without meat A method for producing an artificial meat-containing food, comprising the steps of: preparing an artificial meat-containing food; and mixing the amount of protein in the artificial meat in the range of 10% by mass to 20% by mass relative to the mass of the artificial meat. The amount of chia seeds blended is in the range of 0.3% by mass to 5.2% by mass with respect to the total mass of the artificial meat-containing food. The present invention relates to a method for producing an artificial meat-containing food product. Effect of the Invention

[0012] The present invention can provide a composition for meat-containing foods, a meat-containing food, and a method for producing a meat-containing food, which can produce meat-containing foods in which the hardness of the ingredients before heating is harder than when egg-derived materials are used, and the cohesion, meatiness, and juiciness after heating are better than when egg-derived materials are used, and in the case of artificial meat, the cohesion before heating is equal to or better than when egg-derived materials are used. [Brief description of the drawings]

[0013] [Figure 1] 1 is a graph showing hardness (stress) (Pa) before and after heating in Example 1 and Comparative Examples 1 to 3. [Diagram 2] 1 is a graph showing the cohesion before and after heating in Example 1 and Comparative Examples 1 to 3. [Diagram 3] 1 is a graph showing hardness (stress) (Pa) before and after heating in Example 2 and Comparative Examples 4 and 5. [Figure 4] 1 is a graph showing the cohesiveness after heating in Example 2 and Comparative Examples 4 and 5. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The following describes an embodiment of the present invention. The embodiment is merely an example of implementing the present invention, and the present invention is not limited to the embodiment.

[0015] <Meat-containing food composition> The meat-containing food composition according to the embodiment of the present invention is a composition containing chia seeds. The meat-containing food composition according to the embodiment of the present invention may be a composition consisting of chia seeds.

[0016] The present inventors have found that when preparing a meat-containing food product containing at least one of edible meat and artificial meat, a meat-containing food composition containing chia seeds can be added to and mixed with at least one of edible meat, vegetable protein, fish protein, fish egg protein, chicken egg protein, dairy protein, crustacean protein, seaweed protein, and microbial algae protein (hereinafter sometimes referred to as "meat material"), which makes it possible to obtain a meat-containing food product in which the hardness of the ingredients before heating is harder than when egg-derived materials such as egg white powder, egg white, egg yolk, and egg are used, and the cohesion, meatiness, and juiciness after heating are better than when egg-derived materials are used. In addition, for artificial meat, a meat-containing food product can be obtained in which the cohesion of the ingredients before heating is equal to or better than when egg-derived materials such as egg white powder, egg white, egg yolk, and egg are used.

[0017] Chia seeds are the seeds of the chia plant, which is classified as belonging to the genus Salvia in the family Lamiaceae. There are no particular limitations on the chia seeds used, but powdered chia seeds are preferred, and those with a protein content of 30% by mass or more are more preferred.

[0018] <Meat-containing foods> A meat-containing food product according to an embodiment of the present invention is a food product containing at least one of edible meat and artificial meat, and contains chia seeds and the above-mentioned meat ingredient.

[0019] The meat-containing food product according to this embodiment can be obtained, for example, by adding chia seeds, a thickener, edible oil, water, etc. to the above-mentioned meat ingredient and mixing them.

[0020] Meat ingredients include meat or artificial meat.

[0021] Examples of edible meat include beef, pork, chicken, horse, lamb, duck, turkey, and other livestock meats.

[0022] Artificial meat is meat that contains at least one of the following proteins: vegetable protein, fish protein, fish egg protein, chicken egg protein, dairy protein, crustacean protein, seaweed protein, and microbial algae protein. Vegetable proteins used in artificial meat include soybeans, peas, mung beans, chickpeas, peanuts, rubiaceae, pigeon peas, jack beans, vine beans, kidney beans, adzuki beans, cowpeas, lentils, fava beans, carob beans, oats, barley, wheat, rye, rice, corn, potato, sweet potato, chia, quinoa, alfalfa, hemp, almonds, cashew nuts, walnuts, hazelnuts, Brazil nuts, pistachios, pumpkin seeds, coconut, grape seeds, red kidney beans, black beans, spinach, asparagus, broccoli, kale, cranberries, pomegranates, rapeseed, sunflower seeds, cotton seeds, flax seeds, and sesame seeds. In addition to vegetable proteins, proteins from fish, fish eggs, chicken eggs, dairy products, crustaceans, seaweed, microorganisms, algae, etc. may be used. These proteins may be used alone or in combination of two or more.

[0023] Examples of thickeners include κ-carrageenan, ι-carrageenan, xanthan gum, carob bean gum, tamarind seed gum, amas seed gum, succinoglycan, psyllium seed gum, guar gum, gellan gum, tara gum, curdlan, gum arabic, welan gum, etc. These thickeners may be used alone or in combination of two or more.

[0024] The edible oil is not particularly limited as long as it is edible, but examples thereof include canola oil, safflower oil, grape oil, soybean oil, sunflower oil, corn oil, cottonseed oil, sesame oil, rapeseed oil, rice oil, peanut oil, olive oil, palm oil, palm kernel oil, coconut oil, salad oil, cacao butter, linseed oil, castor oil, fish oil, sesame salad oil, perilla oil, safflower oil, rice bran oil, perilla oil, etc. It is preferable to use an oil that is in a melted state at the temperature in the mouth when eating. These edible oils may be used alone or in combination of two or more.

[0025] The water is not particularly limited, but examples include tap water, pure water, soft water, hard water, and the like.

[0026] The meat-containing food product according to this embodiment may contain, in addition to chia seeds, the above-mentioned meat ingredients, thickeners, edible oils, water, etc., other ingredients such as starch, processed starch, wheat flour, corn flour, rice flour, dietary fiber, salt, monosodium glutamate, granulated sugar, glucose, yeast extract, spices, spice extracts, frozen and thawed minced konjac, roasted onion, thickening polysaccharides, cocoa powder, beet powder, egg white, milk protein, gelatin, collagen, etc.

[0027] The meat-containing food is not particularly limited as long as it contains chia seeds and the above-mentioned meat ingredients, but examples include hamburger steaks, patties, meatballs, nuggets, meatballs, beef jerky, sausages, salami, frankfurters, corn dogs, dumplings, shumai, spring rolls, meat buns, xiaolongbao, minced meat cutlets, meat pies, meat sauce-like foods, ravioli, lasagna, meatloaf, cabbage rolls, meat stuffed peppers, and various other processed foods using minced meat.

[0028] The amount of chia seeds in the meat-containing food is preferably in the range of 0.3% to 10.4% by mass, more preferably 0.6% to 5.2% by mass, based on the total mass of the meat-containing food. If the amount of chia seeds in the meat-containing food is less than 0.3% by mass, sufficient effects may not be obtained, and if it exceeds 10.4% by mass, the texture may become too hard or the juiciness may be lost.

[0029] The blending amount of protein such as vegetable protein in the artificial meat is preferably in the range of 5% by mass to 30% by mass, and more preferably in the range of 10% by mass to 20% by mass, relative to the mass of the artificial meat. If the blending amount of protein such as vegetable protein relative to the mass of the artificial meat is less than 5% by mass, shape retention may decrease, and if it exceeds 30% by mass, flavor may decrease.

[0030] In the meat-containing food product according to this embodiment, the blending amounts of other ingredients may follow standard methods for producing various meat-containing foods, and there are no particular limitations.

[0031] The meat-containing food product of this embodiment is made using chia seeds, and the method for producing the meat-containing food product may follow standard methods for producing various meat-containing foods, and is not particularly limited.

[0032] In the meat-containing food according to the present embodiment, the ingredients have a harder hardness before heating than when egg-derived materials such as egg white powder, egg white, egg yolk, and egg are used, and the cohesiveness, meaty texture, and juiciness after heating are better than when egg-derived materials are used. In addition, in the case of artificial meat, the cohesiveness of the ingredients before heating is equal to or better than when egg-derived materials such as egg white powder, egg white, egg yolk, and egg are used.

[0033] <How to prepare meat-containing foods> The method for producing a meat-containing food product according to an embodiment of the present invention is a method for producing a meat-containing food product using chia seeds and the above-mentioned meat ingredients.

[0034] For example, chia seeds are mixed with the above meat ingredients, thickener, edible oil, water, etc., and a meat-containing food is prepared according to a conventional method for producing various meat-containing foods.

[0035] In this way, a meat-containing food product can be obtained in which the hardness of the ingredients before heating is harder than when egg-derived materials such as egg white powder, egg white, egg yolk, and eggs are used, and the cohesion, meatiness, and juiciness after heating are better than when egg-derived materials are used. Also, with regard to artificial meat, a meat-containing food product can be obtained in which the cohesion of the ingredients before heating is equal to or better than when egg-derived materials such as egg white powder, egg white, egg yolk, and eggs are used. EXAMPLES

[0036] EXAMPLES The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention is not limited to the following examples.

[0037] <Example 1, Comparative Examples 1 to 3> [Creating artificial meat] The hardness and cohesion (cohesiveness) of artificial meat when chia seed powder was used in combination with other proteins were compared, and the egg white replacement and modification effects were examined. Artificial meat was produced using the blending amounts (parts by mass) shown in Table 1 and the following procedure. The thickening stabilizer formulation (1) used Orpin (registered trademark) NJ-G manufactured by Organo Food Tech Co., Ltd., which contains gellan gum, and the thickening stabilizer formulation (2) used Orpin (registered trademark) CX manufactured by Organo Food Tech Co., Ltd., which contains κ-carrageenan.

[0038] The water-reconstituted granular soy protein and other raw materials other than salt were added and mixed at medium speed for 30 seconds using a Kenmix. The fat-like food part was added and mixed at medium speed for 30 seconds, and salt was added and mixed at medium speed for 1 minute. The physical properties before heating were measured using a creep meter (Yamaden, RHEONER II CREEP METER RE2-33005C) (20 mm plunger, 10 mm / sec, distortion rate 66.67%). The mixture was molded into 80 g pieces, heated in an oven at 250°C for 10 minutes, and heated in steam at 95°C for 5 minutes. The mixture was quickly frozen in a blast freezer at -20°C for 45 minutes, then placed in a retort bag, vacuum sealed, and further frozen in a freezer at -20°C for 12 to 72 hours. The product was heated in a microwave oven at 600W for approximately 1 minute and 50 seconds, and then stored in an incubator at 30°C for 1 hour. After heating, the physical properties were measured (20mm plunger, 10mm / sec, distortion rate 66.67%). A sensory evaluation of the texture was also conducted. The consistency was evaluated according to the following criteria. The results are shown in Tables 2 and 3. The sensory evaluation was conducted by a panel of 9 people.

[0039] [Evaluation Criteria] (Collected) 5 points: Very well-formed and does not crumble easily. 4 points: Holds together well and doesn't crumble easily. 3 points: Average (can't say). 2 points: Not cohesive, brittle and easily crumbles. Score 1: Very poor consistency, brittle and easily crumbles.

[0040] [Table 1]

[0041] [Table 2]

[0042] [Table 3]

[0043] In this way, by using chia seed powder, the hardness before heating was harder than that of egg white powder, the cohesion before heating was equivalent to that of egg white powder, and the cohesion, meaty texture, and juiciness after heating were greater than those of egg white powder.

[0044] < reference Example 2, Comparative Examples 4 and 5 [Hamburger steak preparation] The firmness and cohesion (cohesiveness) of hamburger steaks when using chia seed powder and other proteins were compared, and the egg white replacement and improvement effects were examined. Hamburger steaks were made using the blend amounts (parts by weight) shown in Table 4 and the following procedure.

[0045] The meat and lard were mixed, and the other ingredients were added and mixed. The mixture was molded into 70g pieces. The physical properties were measured before heating using a creep meter (20mm plunger, 10mm / sec, distortion rate 66.67%). The mixture was heated in an oven at 250°C for 10 minutes, and then quickly frozen at -20°C for 40 minutes. The mixture was frozen in a freezer at -20°C for 12 to 72 hours, and then heated in a microwave oven at 500W for 5 minutes. The physical properties were measured after heating (20mm plunger, 10mm / sec, distortion rate 66.67%). In addition, a sensory evaluation of the texture was performed. The consistency was evaluated according to the above criteria. The results are shown in Tables 5 and 6. The sensory evaluation was performed by a panel of 9 people.

[0046] [Table 4]

[0047] [Table 5]

[0048] [Table 6]

[0049] In this way, by using chia seed powder, the hardness of the hamburger steak before heating was harder than that of egg white powder, and it was found to be more effective than egg white powder in terms of cohesion, meatiness, and juiciness after heating.

[0050] From the above results, it can be seen that by using chia seeds as in the examples, the hardness of the ingredients before heating is harder than when egg-derived materials such as egg white powder, egg white, egg yolk, and eggs are used, and the consistency, meatiness, and juiciness after heating are better than when egg-derived materials are used.In addition, a meat-containing food product was obtained in which the consistency of artificial meat before heating was equal to or better than when egg-derived materials were used.

Claims

1. A composition for artificial meat-containing food containing chia seeds, The artificial meat-containing food contains at least one of vegetable protein, fish protein, fish egg protein, chicken egg protein, dairy protein, crustacean protein, seaweed protein, and microbial algae protein, and does not contain edible meat, and the amount of protein in the artificial meat is in the range of 10% by mass to 20% by mass relative to the mass of the artificial meat, A composition for artificial meat-containing food, characterized in that the chia seeds are added in an amount ranging from 0.3% by mass to 5.2% by mass relative to the total mass of the artificial meat-containing food.

2. An artificial meat-containing food product containing chia seeds and at least one of vegetable protein, fish protein, fish egg protein, chicken egg protein, dairy protein, crustacean protein, seaweed protein, and microbial algae protein, and not containing edible meat, The amount of protein in the artificial meat is in the range of 10% by mass to 20% by mass relative to the mass of the artificial meat, The artificial meat-containing food is characterized in that the amount of chia seeds is in the range of 0.3% by mass to 5.2% by mass relative to the total mass of the artificial meat-containing food.

3. A method for producing an artificial meat-containing food product using chia seeds and at least one of vegetable protein, fish protein, fish egg protein, chicken egg protein, dairy protein, crustacean protein, seaweed protein, and microbial algae protein, without using edible meat, comprising: The amount of protein in the artificial meat is in the range of 10% by mass to 20% by mass relative to the mass of the artificial meat, A method for producing an artificial meat-containing food, characterized in that the amount of chia seeds is in the range of 0.3% by mass to 5.2% by mass relative to the total mass of the artificial meat-containing food.

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