Composition for processing molded foods

Abstract

The present invention addresses the problem of providing a molded food obtained by molding a molded-food raw material and by subjecting the resulting product to heat treatment, said molded food having excellent cohesiveness and water retention without necessarily requiring the use of a phosphate or egg white. This molded food is obtained by molding a molded-food processing composition, which contains a thermocoagulable β-1,3-glucan, such as curdlan, and an aqueous dispersion of oils and fats or a hydrosol, and a molded-food raw material, which contains a food material, and by heating the resulting product.

Description

[Technical field]

[0001] The present invention relates to a composition suitable for processing molded foods such as ham, sausage, hamburger steak, kamaboko, chikuwa, fish sausage, and other paste products, a molded food ingredient using said composition, and a method for producing molded foods using said molded food ingredient. [Background technology]

[0002] Formed meat foods (meat paste products) such as ham and sausages, and formed fish foods (fish paste products) such as kamaboko, chikuwa, and fish sausages are produced by adding necessary ingredients to meat or fish and forming them. Such ingredients are used according to need, and in addition to salt, protein, etc., in some cases food additives such as phosphates are used to increase binding power and water retention.

[0003] In recent years, there has been a trend to refrain from using phosphates, and the demand for substitute materials for phosphates is increasing among manufacturers of molded foods. For example, a phosphate substitute composition for fish meat is known, which contains (a) 100 parts by weight of at least one selected from starch, vegetable protein, gelatin, egg white, lactose, and casein, (b) 10 to 60 parts by weight of at least one selected from sodium carbonate, sodium bicarbonate, potassium carbonate, and potassium bicarbonate, calculated as sodium carbonate, (c) 10 to 30 parts by weight of at least one selected from ascorbic acid, sodium ascorbate, and potassium ascorbate, calculated as ascorbic acid, and (d) 1 to 20 parts by weight of at least one selected from acetic acid, sodium acetate, and potassium acetate, calculated as acetic acid. It is said that the elasticity of paste products can be enhanced by using these compositions without using phosphate-based additives (see Patent Document 1).

[0004] In addition, a method for producing processed poultry meat is known, which comprises adding arginine to poultry meat consisting of a single block of meat and then subjecting the meat to a heat treatment or drying treatment. It is said that this method improves the water retention of poultry meat without using phosphates, resulting in a moist texture of the poultry meat (see Patent Document 2).

[0005] On the other hand, in molded foods that use vegetable proteins and imitate the shape and texture of meat or fish paste products, when materials with weak binding and water-retaining power are used and heat treatment is required, egg white is sometimes used as a material to supplement binding and water-retaining power. However, the effect is not sufficient, and from the viewpoint of allergies, etc., alternative materials have been desired.

[0006] For example, a method for producing a molded food is known, which comprises adding curdlan dissolved or swollen in an alkaline aqueous solution to grains or processed grains, binding the grains, and molding the grains. Rice balls produced using this method are said to retain their shape and have a pleasant texture even when cooled, compared to rice balls that do not contain curdlan or that use powdered curdlan (see Patent Document 3). [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Publication No. 8-238073 [Patent Document 2] JP 2011-193830 A [Patent Document 3] Japanese Patent Application Publication No. 10-155437 Summary of the Invention [Problem to be solved by the invention]

[0008] As mentioned above, there are several known methods for replacing phosphates. However, although the composition of Patent Document 1 is effective as a replacement for phosphates, it has a complex composition and there are concerns about the effect on flavor depending on the amount used. In addition, the method of Patent Document 2 above is effective as a replacement for phosphates in terms of the texture of the poultry meat itself, but it cannot be expected to be effective in forming foods in which food materials are formed and heat-treated. In addition, there are concerns about the effectiveness of the method of Reference Document 3 in terms of water retention.

[0009] The object of the present invention is to provide a means for improving the quality of formed foods obtained by forming meat or fish meat and heat-treating the meat, and formed foods which use vegetable proteins and the like to imitate the shape, texture, etc. of the meat or fish meat, particularly the binding property between meat and vegetable proteins, and the water retention property. [Means for solving the problem]

[0010] As a result of intensive research aimed at solving the above-mentioned problems, the inventors have discovered that by preparing in advance an aqueous dispersion or hydrosol of a heat-coagulable β-1,3-glucan such as curdlan and fats and oils, and then mixing this with a food ingredient, molding and heating it, it is possible to obtain a molded food product with excellent binding properties and water retention properties without necessarily using phosphates, egg white, etc., and have thus completed the present invention.

[0011] That is, the present invention is as specified by the following items. (1) A composition for processing molded foods, comprising a thermocoagulable β-1,3-glucan and an aqueous dispersion or hydrosol of an oil or fat. (2) A composition for processing molded foods as described in (1), characterized in that the aqueous dispersion or hydrosol further contains one or more materials selected from the group consisting of starch, emulsifiers, powdered protein materials, cellulose, calcium salts, pigments and thickeners. (3) A composition for processing molded foods according to (1) or (2), characterized in that the aqueous dispersion or hydrosol is in a paste form. (4) A formed food raw material comprising the composition for processing formed foods according to any one of (1) to (3) above and a food ingredient. (5) A method for producing a molded food, comprising molding and heat-treating a composition for processing molded foods according to any one of (1) to (3) or a raw material for molded foods according to (4). (6) A method for producing a molded food according to (5), characterized in that, prior to molding and heat treatment, a plurality of layers including a layer formed from a composition for processing molded foods according to any one of (1) to (3) or a molded food raw material according to (4) are laminated to form a multilayer body. (7) A method for producing a food product according to (5) or (6), characterized in that the formed food product is a meat-like food product or a fish-like food product. Effect of the Invention

[0012] By using the composition for processing molded foods of the present invention, molded foods having excellent water retention and binding properties can be obtained without necessarily using phosphates and egg white. [Brief description of the drawings]

[0013] [Figure 1] The salmon sashimi-style food produced using the composition for processing molded foods of the present invention is shown (Example 4). [Diagram 2] The following shows a bacon-like food product made using the composition for processing molded foods of the present invention (Example 5). DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] The composition for processing molded foods of the present invention contains an aqueous dispersion or hydrosol (hereinafter referred to as "aqueous dispersion, etc.") of a thermocoagulable β-1,3-glucan such as curdlan and fats and oils. In this specification, "aqueous dispersion" means a solution in which a solid or liquid is dispersed as particles and droplets in an aqueous dispersion medium, and includes any of an aqueous solution, a suspension, an emulsion (emulsion), and a suspoemulsion (emulsion suspension). In addition, in this specification, "hydrosol" means a solid or liquid is dispersed as fine particles or droplets in an aqueous dispersion medium (colloidal dispersion) and has fluidity. In this specification, hydrosol is a subordinate concept that is a superordinate concept of the aqueous dispersion, and is included in the aqueous dispersion.

[0015] The dispersion liquid used in the present invention has, for example, the following state. (1) Particles of heat-coagulable β-1,3-glucan and particles and / or droplets of fats or oils form a suspension or suspoemulsion in an aqueous dispersion medium. (2) The particles of the heat-coagulable β-1,3-glucan and the particles and / or droplets of the oil or fat form a colloidal dispersion system in the aqueous dispersion medium and have fluidity. (3) The heat-coagulable β-1,3-glucan microparticles form a colloidal dispersion system in an aqueous dispersion medium, and the oil particles or droplets form a suspension or emulsion in the aqueous dispersion medium. (4) The heat-coagulable β-1,3-glucan particles form a suspension in an aqueous dispersion medium, and the fine particles or droplets of fats and oils form a colloidal dispersion system in the aqueous dispersion medium.

[0016] The aqueous dispersion liquid, etc. is preferably in a state in which the particles of the heat-coagulable β-1,3-glucan and the particles and / or droplets of the oil or fat are stably dispersed in the aqueous dispersion medium, but the dispersion may be achieved by stirring or mixing when the aqueous dispersion liquid, etc. is used, and the particles of the heat-coagulable β-1,3-glucan and the particles and / or droplets of the oil or fat may settle or separate during storage. If necessary, a hydrophilic organic solvent such as alcohol may also be used as a part of the aqueous dispersion medium.

[0017] The thermocoagulable β-1,3-glucan used in the production method of the present invention is not particularly limited as long as it is a polysaccharide that has D-glucose as a constituent sugar, is mainly composed of β-1,3-glucoside bonds, and has thermocoagulability, and examples thereof include curdlan, paramylon, pachyman, etc., among which curdlan is particularly preferred. Examples of such curdlan include those produced by microorganisms of the genus Alcaligenes or Agrobacterium. Specifically, curdlan produced by Alcaligenes faecalis var. myxogenes strain 10C3K [Agricultural Biological Chemistry, vol. 30, p. 196 (1966)], curdlan produced by mutant NTK-u (IFO13140) of Alcaligenes faecalis var. myxogenes strain 10C3K (JP Patent Publication 48-32673), curdlan produced by Agrobacterium radiobacter (IFO13127) and its mutant U-19 (IFO13126) (JP Patent Publication 48-32674), etc. can be used. Commercially available curdlan (e.g., manufactured by Mitsubishi Corporation Life Sciences) can also be used.

[0018] The fats and oils used in the present invention may be either vegetable fats and oils or animal fats and oils as long as they are edible, and examples thereof include vegetable fats and oils such as cottonseed oil, soybean oil, rapeseed oil, palm oil, and olive oil, and animal fats and oils such as beef tallow and lard, and triglycerides and fatty acids and diglycerides obtained therefrom. In addition, refined oils and refined fatty acids separated and refined therefrom may be used. These fats and oils may be used alone or in combination of two or more.

[0019] When the heat-coagulable β-1,3-glucan is curdlan, the above-mentioned aqueous dispersion etc. used in the present invention can be prepared, for example, by the following methods (i) to (iv). (i) Water is added to curdlan, and the mixture is mixed using a high-speed mixer such as a homogenizer or cutter mixer until a viscous liquid is obtained. (ii) Water is added to the curdlan, and the resulting dispersion is homogenized using a high-speed stirrer such as a homogenizer or cutter mixer. The dispersion is heated to about 50 to 60°C, and then cooled to 40°C or lower. (iii) Curdlan is dispersed in water at room temperature, and boiling water is added thereto to instantly adjust the temperature to about 50-60°C, and then the temperature is cooled to below 40°C. (iv) An aqueous dispersion of curdlan is adjusted to a strong alkali of pH 10.5 or more (pH 11 to 12) to dissolve the curdlan, and an acid is added to this liquid to adjust the pH to 5 to 9 to precipitate the curdlan as particles or fine particles, thereby forming a suspension or hydrosol.

[0020] Next, the heat-coagulating β-1,3-glucan aqueous dispersions prepared by the above methods (i) to (iv) are stirred at high speed with a homogenizer, cutter mixer, or the like, and fats and oils or fats and oils and fats, if necessary, are added to prepare the aqueous dispersions and the like as emulsions, suspoemulsions, or colloidal dispersions. The emulsifiers are not particularly limited as long as they are edible and can emulsify fats and oils in water, and examples of the emulsifier include liquid egg yolk such as raw liquid egg yolk, sterilized liquid egg yolk, and lyso-modified egg yolk, lecithin such as lecithin and lysolecithin, emulsifying starches such as octenyl succinylated starch, glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, and sorbitan fatty acid esters. The content of the emulsifier is preferably 0.10 to 10% by mass, more preferably 0.5 to 8% by mass, and even more preferably 2 to 6% by mass, based on the total mass of water and fats and oils in the aqueous dispersions and the like.

[0021] The aqueous dispersion obtained as described above is then preferably made into a paste. The paste can be made by mechanically applying a shear force, pressure, etc. to the aqueous dispersion. For example, a method using a mixer having a high-speed rotating blade is employed, but the method is not particularly limited thereto.

[0022] The content ratio of heat-coagulable β-1,3-glucan and fats and oils contained in the aqueous dispersion etc. used in the present invention is not particularly limited, and can be appropriately determined by a person skilled in the art taking into consideration the required appearance, taste, flavor, texture, etc. (hereinafter referred to as "texture, etc.") of the final molded food product.

[0023] For example, the content of the oil or fat in the aqueous dispersion etc. is preferably in the range of 1 to 90 mass%, 1 to 85 mass%, or 1 to 40 mass%, and more preferably in the range of 3 to 30 mass%, based on the water contained in the aqueous dispersion etc. Furthermore, for example, the content of the heat-coagulable β-1,3-glucan in the aqueous dispersion etc. is preferably in the range of 0.5 to 30 mass%, 0.5 to 25 mass%, or 0.5 to 10 mass%, and more preferably in the range of 0.5 to 5 mass%, based on the water contained in the aqueous dispersion etc.

[0024] The above-mentioned aqueous dispersion etc. used in the present invention may contain, as appropriate, at least one or more materials (additives) selected from the group consisting of starch, emulsifiers, powdered protein materials, cellulose, calcium salts, pigments and thickeners.

[0025] Specific examples of the starch include tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch, sweet potato starch, and processed starches (including resistant starches) obtained by crosslinking, esterifying, etherifying, oxidizing, gelatinizing, etc., and one or more of these can be used. The blending amount of the starch is not particularly limited, but is preferably in the range of 1 to 15% by mass, and more preferably in the range of 2 to 10% by mass, based on the total mass of the water and oil in the aqueous dispersion, etc.

[0026] Specific examples of the emulsifier include glycerin fatty acid esters, organic acid monoglycerides, polyglycerin fatty acid esters, propylene glycol fatty acid esters, polyglycerin condensed ricinoleic acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, lecithin, enzymatically decomposed lecithin, etc., and one or more of these can be used. The amount of the emulsifier is not particularly limited, but is preferably in the range of 0.1 to 1.0% by mass, and more preferably in the range of 0.2 to 0.8% by mass, based on the total mass of water and fats and oils in the aqueous dispersion, etc.

[0027] Specific examples of the powdered protein material include whole eggs, egg yolks, egg whites, and egg proteins separated therefrom, such as ovalbumin and ovoglobulin, milk proteins, such as skim milk powder, whole milk powder, and whey protein, animal proteins, such as gelatin and collagen, and vegetable proteins, such as soybean protein and wheat protein, and one or more of these may be used. The amount of the powdered protein material to be added is not particularly limited, but is preferably in the range of 5 to 30% by mass, and more preferably in the range of 8 to 20% by mass, based on the total mass of the water and fats and oils in the aqueous dispersion or the like.

[0028] Examples of the cellulose include cellulose obtained from plants and microorganisms, and more specifically, powdered cellulose obtained by mechanically or chemically treating wood pulp, fermented cellulose, crystalline cellulose, microcrystalline cellulose, microfibrous cellulose, etc., and these can be used alone or in combination of two or more. The amount of the cellulose to be added is not particularly limited, but is preferably in the range of 0.5 to 10% by mass, more preferably 1 to 5% by mass, or 2 to 3% by mass, based on the entire aqueous dispersion, etc.

[0029] The calcium salt is not particularly limited as long as it can be used in food applications regardless of its solubility in water, and specific examples include calcium chloride, calcium carbonate, tricalcium phosphate, calcium hydrogen phosphate, calcium dihydrogen phosphate, calcium sulfate, calcium gluconate, calcium citrate, calcium lactate, etc. The amount of the calcium salt to be added is not particularly limited, but is preferably in the range of 0.5 to 10% by mass, more preferably 1 to 5% by mass, or 2 to 3% by mass, based on the entire aqueous dispersion, etc.

[0030] The above-mentioned coloring matter is not particularly limited as long as it is approved as a food additive and conforms to the intended color, and specific examples thereof include food tar-based coloring matter such as Food Red No. 2, Food Red No. 3, Food Red No. 40, Food Red No. 102, Food Red No. 104, Food Red No. 105, Food Red No. 106, Food Yellow No. 4, Food Yellow No. 5, Food Green No. 3, Food Blue No. 1, and Food Blue No. 2, ferric oxide, titanium dioxide, and other inorganic designated coloring matter, and coloring matter derived from natural sources such as carotenoid coloring matter, carotenoside coloring matter, turmeric coloring matter, caramel coloring matter, gardenia coloring matter, copper chlorophyll, copper chlorophyllin sodium, monascus coloring matter, and safflower coloring matter. Furthermore, calcium carbonate, calcium chloride, calcium hydroxide, copper sulfate, ferrous sulfate, magnesium chloride, potassium carbonate, potassium chloride, potassium hydroxide, sodium bicarbonate, sodium carbonate, sodium hydroxide, sodium nitrite, zinc sulfate, and the like, which are used as food additives, can also be used depending on the color of the solid. The blending amount of the dye is not particularly limited, but is preferably in the range of 0.01 to 5% by mass, more preferably 0.05 to 3% by mass, and even more preferably 0.1 to 1.5% by mass, based on the entire aqueous dispersion.

[0031] Specific examples of the thickener (also referred to as a gelling agent, stabilizer, thickening stabilizer, or thickening agent) include locust bean gum, κ-carrageenan, ι-carrageenan, λ-carrageenan, carrageenan, gelatin, low-methoxyl pectin, high-methoxyl pectin, pectin, tara gum, agar, low-strength agar, gellan gum, guar gum, xanthan gum, tamarind gum, and hydroxypropyl methylcellulose, and one or more of these may be used. The amount of the thickener is not particularly limited, but is preferably in the range of 0.5 to 10% by mass, and more preferably in the range of 0.5 to 5% by mass, based on the total mass of the water and oil in the aqueous dispersion, etc.

[0032] The composition for processing molded foods of the present invention can further contain various additives for the purpose of adjusting the texture, etc., as necessary, such as salts (glutamate, citrate, gluconate, carbonate, etc.), proteins (milk protein, soy protein, egg protein, wheat protein, etc.), amino acids, enzymes (transglutaminase, protease, etc.), carbohydrates, dietary fiber, etc. Furthermore, one or more components selected from emulsifiers, milk proteins, gelatin, and egg whites can be used to adjust the texture, such as juiciness, suppleness, chewiness, elasticity, and smoothness.

[0033] The additives may be mixed with water together with the thermocoagulable β-1,3-glucan when preparing the thermocoagulable β-1,3-glucan aqueous dispersion, etc., or may be added to the thermocoagulable β-1,3-glucan aqueous dispersion, etc. after preparation of the thermocoagulable β-1,3-glucan aqueous dispersion, etc., and mixed and stirred, or may be added to the thermocoagulable β-1,3-glucan aqueous dispersion, etc. after preparing an emulsion by adding fats and oils to the thermocoagulable β-1,3-glucan aqueous dispersion, etc., and mixed and stirred. It is not necessary to add all of the additives at the same time, and the additives can be added sequentially as necessary and mixed and stirred to prepare the aqueous dispersion, etc.

[0034] The formed food raw material of the present invention contains a food material and the above-mentioned composition for forming a formed food. The content of the composition for forming a formed food in the formed food raw material is preferably in the range of 1 to 100 mass%, 1 to 90 mass%, 1 to 80 mass%, or 1 to 40 mass%, more preferably in the range of 2 to 30 mass%, or more preferably in the range of 5 to 25 mass%, based on the total mass of the formed food raw material. In addition, in one embodiment, if the formed food is a hamburger-like food, the range is preferably 10-30% by mass, 15-25% by mass, or 20-25% by mass; in one embodiment, if the formed food is a hamburger, the range is preferably 5-20% by mass, 10-20% by mass, or 10-15% by mass; in one embodiment, if the formed food is a ham, the range is preferably 0.5-20% by mass, 1-10% by mass, or 1-5% by mass; in one embodiment, if the formed food is a sashimi-style food, the range is preferably 60-100% by mass, 80-100% by mass, or 90-100% by mass; in one embodiment, if the formed food is a bacon-style food, the range is preferably 60-100% by mass, 80-100% by mass, or 90-100% by mass. The above-mentioned food material is a food material that is widely applied to various food production and development, and specifically includes meat, fish meat, etc.

[0035] Examples of the meat include beef, pork, mutton, horse meat, chicken, venison, wild boar, bear meat, whale meat, etc. Examples of the fish meat include the meat of fish such as walleye pollock, atka mackerel, horse mackerel, sardine, golden porgy, threadfin bream, white croaker, Japanese hawk, conger eel, star shark, bluefin tuna, marlin, etc.

[0036] Food materials other than meat and fish are not particularly limited as long as they are food materials that can be consumed by humans, and examples include plant materials such as seeds of carrots, plants of the genus Oryza, plants of the genus Triticum, plants of the genus Barley, plants of the genus Avena, and the like; seafood such as crustaceans such as squid, shrimp, and crab, and shellfish such as scallops; and products processed into canned goods, boiled goods, retort pouches, and the like, as well as stews, hamburger steaks, yakitori, and the like.

[0037] The food materials include proteins that constitute animals (hereinafter referred to as "animal proteins") and proteins that constitute plants (hereinafter referred to as "plant proteins"). Examples of animal proteins include silk fibroin in silk thread, collagen in bones and tendons, keratin in hair, and egg albumin in egg whites.

[0038] Vegetable proteins are materials that are not derived from animals but have the same structure, texture, and / or other properties as animal meat, and examples of such materials include vegetable proteins as specified by the Japanese Agricultural Standards (JAS), powdered vegetable proteins, paste-like vegetable proteins, granular vegetable proteins, fibrous vegetable proteins, and equivalents thereof, including lump, rod-like, diced, and muscle-like vegetable proteins, all of which have a vegetable protein content of more than 50% by mass as measured by the Kjeldahl method.

[0039] Specific types of vegetable protein materials include soybean protein and wheat protein, which are specified by JAS, as well as pea protein, canola protein, etc., among which soybean protein is preferred. In addition to the soybean protein specified by the JAS standard, soybean protein also includes defatted soybeans obtained by defatting whole soybeans with organic solvents such as hexane and ethanol, soy milk obtained by extracting protein from the defatted soybeans with water, isolated soybean protein obtained from soybean milk by methods such as acid precipitation or alcohol precipitation, and concentrated soybean protein.

[0040] Furthermore, in order to provide a product that has a low bulk density, is softer than conventional products, has a good flavor, and is easy to eat, the above-mentioned vegetable proteins also include processed vegetable proteins such as "a granular vegetable protein material which contains 40 to 70% by dry weight of vegetable protein, has a hardness of 2000 to 6000 g when absorbing water, and is produced by adding one or more emulsifiers selected from organic acid monoglycerides having an HLB of 5 to 10 to the raw materials" proposed in WO 2015 / 029555.

[0041] Furthermore, the vegetable protein also includes structured soybean protein, so-called soy meat. The structured soybean protein includes, for example, structured soybean protein obtained by processing soybeans to increase the protein content to 50% by weight or more, and includes proteins other than granular proteins and fibrous proteins specified by JAS.

[0042] Among the above-mentioned vegetable proteins, granular vegetable proteins are preferred. Granular vegetable proteins refer to, for example, defatted soybeans, concentrated soybean protein, isolated soybean protein, gluten, wheat protein paste, etc., which are texture-processed into granules or flakes using a single-screw or twin-screw extruder or the like.

[0043] Examples of food ingredients other than the above-mentioned food ingredients include water, vegetables, fruits, seaweed, seasonings, spices, colorings, etc. The vegetables are not particularly limited as long as they satisfy the texture of the molded food, and examples thereof include onions, carrots, green peppers, etc. The seasonings are also not particularly limited as long as they satisfy the texture of the molded food, and examples thereof include garlic, ginger, chili peppers, peppers, soy sauce, miso, etc.

[0044] The above food materials can be used alone or in combination of two or more. The state of each food material is not particularly limited as long as it is moldable, and it may be solid, liquid, or semi-solid, or may be in a dry state. In particular, it is preferable that the food material is in a powder or granular state, and examples of such food materials include minced meat obtained by finely cutting or grinding meat, surimi-like products obtained by finely cutting or grinding fish or seafood, wheat flour obtained by grinding wheat seeds, and granular soy protein obtained by processing defatted soy protein.

[0045] The food material is mixed with the above-mentioned composition for processing the formed food to prepare a formed food raw material, and the formed food raw material can contain an oil-containing thermosetting β-1,3-glucan gel. The oil-containing thermosetting β-1,3-glucan gel can be obtained, for example, by degassing the aqueous dispersion prepared as described above and heating it to 80° C. or higher. The method for degassing the aqueous dispersion is not particularly limited, and for example, it can be filled into a container and degassed using a known degassing device.

[0046] The method for heating the aqueous dispersion or the like degassed as described above is not particularly limited, but includes boiling heating, steam heating, pressurized heating, electrical heating, etc., and is preferably steam heating. The heating conditions are not particularly limited as long as the thermocoagulable β-1,3-glucan forms a thermoirreversible gel, and are appropriately determined by those skilled in the art, but are preferably 80° C. or higher, more preferably 80 to 120° C., and even more preferably 85 to 100° C. The heating time is preferably 5 minutes or more, more preferably 5 to 90 minutes, and even more preferably 15 to 60 minutes.

[0047] The fat-containing heat-coagulable β-1,3-glucan gel thus obtained can be used as it is, but it is preferable to crush it into granules or powder before use. In addition, the fat-containing heat-coagulable β-1,3-glucan gel thus obtained can be added with seasonings, spices, thickeners, starch, coloring agents, other vegetable and animal proteins, etc. (hereinafter referred to as seasonings, etc.) as necessary, and specific examples thereof can be the same as those exemplified in the composition for processing the molded food of the present invention and the food material.

[0048] The above seasonings, etc. may be added to the above-mentioned granular or powdered oil-containing thermocoagulable β-1,3-glucan gel, but may also be mixed with water together with the thermocoagulable β-1,3-glucan when preparing the above-mentioned thermocoagulable β-1,3-glucan aqueous dispersion, etc., or may be added to the thermocoagulable β-1,3-glucan aqueous dispersion, etc. after preparation of the above-mentioned thermocoagulable β-1,3-glucan aqueous dispersion, etc., and mixed and stirred, or may be added to the thermocoagulable β-1,3-glucan aqueous dispersion, etc. after preparing an emulsion by adding oil to the thermocoagulable β-1,3-glucan aqueous dispersion, etc., and mixed and stirred. The above seasonings, etc. do not need to be added all at the same time, and can be added appropriately as necessary and mixed and stirred to prepare the above-mentioned aqueous dispersion, etc.

[0049] The method for preparing the above-mentioned molded food raw material by mixing the above-mentioned meat, fish meat, other food materials, the composition for processing molded foods of the present invention, the above-mentioned oil-containing thermocoagulable β-1,3-glucan gel, etc. is not particularly limited as long as it is a method that can mix each component, preferably a method that can mix uniformly, and specifically includes a method of stirring and mixing in a mixing tank equipped with stirring blades such as disk turbine blades, inclined battle blades, anchor blades, and helical ribbon blades, and among these, a ribbon mixer equipped with a helical ribbon blade is preferably used as the mixing tank, and the shape may be horizontal or vertical. In addition, when the gel is mixed finely, a cutter mixer, silent mixer, or ball cutter can be used.

[0050] The thus prepared composition for processing a formed food or a formed food raw material is molded and heat-treated to obtain a formed food. The method for molding the formed food raw material can be selected arbitrarily according to the shape of the formed food to be produced. For example, if the formed food is a sausage, the prepared formed food raw material can be filled into an edible collagen casing, and if the formed food is a hamburger, the formed food raw material can be made into an oval shape. The molding can be performed manually, but can also be performed using a food molding machine that can automatically fill a mold and mold. The molded formed food raw material can be placed in a packaging bag or container and sealed, and after sealing, it can be heat-treated to form a formed food, and the obtained formed food can be frozen while still sealed.

[0051] The method of heat-treating the thus-formed shaped food raw material is not particularly limited, and includes boiling, steam heating, pressurized heating, and electrical heating, and is preferably steam heating. The heating conditions are not particularly limited as long as the aqueous dispersion in the shaped food raw material forms a thermo-irreversible gel, and are appropriately determined by those skilled in the art, but are preferably 80°C or higher, more preferably 80 to 120°C, and even more preferably 85 to 100°C. The heating time is preferably 5 minutes or more, more preferably 5 to 90 minutes, and even more preferably 15 to 60 minutes. Depending on the food, if a browned surface is preferred as the appearance of the food, the surface can be baked after heating. The shaped food obtained by heating and, if necessary, baking the shaped food raw material can be frozen after packaging.

[0052] In addition, the method may further include laminating a plurality of layers, including a layer formed by the composition for processing molded foods or the raw material for molded foods, to form a multilayer body before the above-mentioned molding and heat treatment. The method for preparing the multilayer body is not particularly limited, but examples thereof include a method for preparing a multilayer body by repeating the operation of pouring the composition for processing molded foods or the raw material for molded foods into a heat-resistant mold to form layer 1, pouring another composition for processing molded foods or the raw material for molded foods onto the layer 1 to form layer 2, and pouring the composition for processing molded foods or the raw material for molded foods into a mold to form layer 1, pouring another composition for processing molded foods or the raw material for molded foods through a tube under layer 1 to form layer 2 under layer 1, and pouring another composition for processing molded foods or the raw material for molded foods through a tube under layer 2 to form layer 3, and repeating the operation to prepare a multilayer body. The thickness of the layer can be appropriately set according to the purpose.

[0053] The shape, form and size of the molded food produced as described above are not particularly limited, but specific examples include spheres, hemispheres, cubes, rectangular prisms, polygons, ellipsoids, gourds, columns, plates, rods, cones, triangular pyramids, square pyramids / pyramids and the like, which are of a size that is easy for humans to ingest orally, either at once or in several portions.

[0054] The above-mentioned formed food is not particularly limited as long as it is an edible food obtained by forming the above-mentioned formed food raw material into some shape, but specific examples include formed foods using meat such as ham, hamburger steak, meatballs, dumplings, sausages, salami, and nuggets, and formed foods using seafood such as steamed kamaboko, grilled kamaboko, chikuwa, hanpen, fishballs, satsumaage, and fish sausage. In particular, meat paste products, which are foods made mainly from meat, kneaded with salt and seasonings, and then molded and heated, and fish paste products, which are foods made mainly from fish, kneaded with salt and seasonings, and then molded and heated, are preferred. Examples of meat paste products include ham, sausage, and hamburger steak, and examples of fish paste products include kamaboko, chikuwa, and fish sausage. In addition to the above-mentioned formed foods, the present invention can be applied to formed foods using plant seeds such as tofu, udon, soba, pasta, somen, and rice flour noodles, formed foods using plants such as nori, and formed foods using dairy products such as cheese. Furthermore, the present invention can be applied to meat-like foods and fish-like foods in which the animal protein of meat or fish in these formed foods is replaced with vegetable protein. Specific examples of meat-like foods and fish-like foods include meat-like foods such as bacon, ham, and char siu in which the lean meat part is replaced with an aqueous dispersion using vegetable protein, etc., and the fat part is replaced with an aqueous dispersion using vegetable oil, etc., and fish-like foods such as tuna and salmon in which the lean meat part is replaced with an aqueous dispersion using vegetable protein, etc., and the sinew part is replaced with a mixed powder of curdlan and a coloring, etc. (for example, sashimi-style foods, etc.).

[0055] The composition for processing molded foods of the present invention enhances the binding effect between food ingredients in molded foods obtained by molding and heat-treating a molded food raw material obtained by mixing the composition with meat, fish meat, or other food ingredients, thereby imparting high chewiness and elasticity, as well as juiciness, moistness, etc. to the molded food, or capable of maintaining the inherent juiciness, moistness, etc. of the food ingredients in the molded food without losing them even after heat treatment. The composition for processing molded foods of the present invention exhibits particularly excellent binding and water-retaining effects, particularly when powdery or granular food ingredients such as the above-mentioned minced meat and the above-mentioned surimi are molded into molded foods, thereby enabling the production of molded foods with excellent texture.

[0056] The binding property can be evaluated, for example, by the chewiness and elasticity of the food. The chewiness of the food can be evaluated using the hardness of the food as an index. The hardness of the food can be evaluated, for example, by using a texture analyzer to measure the maximum test force of the food to be tested, and the hardness of the food can be derived based on the maximum test force. The elasticity of the food can be evaluated, for example, by applying a load to the food to be tested using a rheometer, and by the stress (breaking stress) and deformation rate (breaking strain rate) when the food to be tested breaks. In addition, the water retention can be evaluated using the yield, which is calculated by the following formula, as an index by measuring the weight of the molded food raw material before heating and after heating and cooling. Yield(%)=B / A×100 A: Mass of food ingredient before heating (g) B: Mass of the molded food after heating and cooling (g)

[0057] By calculating the heating yield, the amount of moisture, oil, etc., that flows out of the molded food during heat treatment can be evaluated. Therefore, the higher the heating yield value (%), the more the outflow of moisture, oil, etc. is suppressed, and the juicier the texture will be. In addition, a portion of the molded food is cut out and molded into a certain shape, and then compressed with a certain pressure from both sides to measure the amount of moisture that comes out to obtain the compressed moisture percentage, which can also be used as an index to evaluate water retention. It can be concluded that the lower the compressed moisture percentage, the higher the water retention. Furthermore, the above-mentioned binding property and water retention can also be evaluated by a sensory test using a scoring method for the texture of the target food by a panel of multiple trained people. EXAMPLES

[0058] The present invention will be described in detail below using examples, but the scope of the present invention is not limited to these examples. EXAMPLES

[0059] (Preparation of meat part A) 26.5 parts by mass of powdered soy protein, 1.0 parts by mass of powdered curdlan, 69 parts by mass of water, 2.8 parts by mass of flavor seasoning, 0.2 parts by mass of beef flavor, and 0.12 parts by mass of coloring were mixed and stirred, and the resulting mixture was filled into a heat-resistant packaging material, and then degassed and sealed with a vacuum sealer. The sealed packaging material containing the mixture was placed in a steam heating device (steam convection oven, manufactured by Maruzen Co., Ltd.) at 98°C and steam heated for 20 minutes. After 20 minutes, it was removed from the oven and cooled to room temperature, and the resulting gel was cut with a food processor to prepare meat part A.

[0060] (Preparation of joint B) 1.0 parts by mass of powdered Guardran and 77.85 parts by mass of water were stirred and suspended to obtain an aqueous dispersion. Furthermore, 12.5 parts by mass of powdered soy protein were added and further stirred. Next, 3.5 parts by mass of vegetable oil were added and stirred, and further, 0.6 parts by mass of salt, 1.7 parts by mass of umami seasoning (yeast extract), 0.6 parts by mass of spice mix, 0.1 parts by mass of vegetable extract seasoning (onion flavor) and 2.0 parts by mass of dark soy sauce were added and stirred to obtain a smooth paste-like composition. This was designated as the binder B. Note that this binder B corresponds to the composition for processing the molded food of the present invention.

[0061] (Preparation of oil-containing curdlan gel C) 62 parts by mass of water and 5 parts by mass of powdered curdlan were stirred and suspended to obtain an aqueous dispersion. 30 parts by mass of vegetable oil, 0.5 parts by mass of emulsifier, 2.0 parts by mass of processed starch, and 0.1 parts by mass of beef flavor were added to this aqueous dispersion and further stirred thoroughly to obtain an emulsion. The obtained emulsion was filled into a heat-resistant packaging material, and then degassed and sealed with a vacuum sealer. The sealed packaging material containing the emulsion was placed in a steam heating device (steam convection oven, manufactured by Maruzen Co., Ltd.) at 95°C and steam heated for 30 minutes. After 30 minutes, it was removed from the oven to obtain an oil-containing curdlan gel. The obtained oil-containing curdlan gel was crushed with a crusher to obtain an oil-containing curdlan gel C.

[0062] (Preparation of hamburger-like food) 60 parts by weight of meat pellet portion A, 20 parts by weight of binder portion B, and 20 parts by weight of oil-containing curdlan gel C were placed in a food processor and mixed thoroughly, then formed into a hamburger steak shape. The mixture was steam heated for 30 minutes in a steam heating device (steam convection oven, manufactured by Maruzen Co., Ltd.) at 95°C, and the surface was baked on a hot plate at 200°C to obtain a hamburger steak-like food product.

[0063] [Comparative Example 1] A meat part A' and a binder part B' were prepared in the same manner as in Example 1, except that curdlan was not used. The amount of water used was increased by the amount of curdlan used. 60 parts by weight of meat part A', 20 parts by weight of binder part B', and 20 parts by weight of lard were thoroughly mixed and formed into a hamburger steak, and the same operation as in Example 1 was carried out to obtain a hamburger steak-like food.

[0064] The hamburger-like food prepared in Example 1 did not differ significantly in appearance or texture from a hamburger prepared using normal meat. On the other hand, the hamburger-like food prepared in Comparative Example had a collapsed appearance because the ingredients were not bound together, did not hold together when eaten, and had a texture completely different from that of a hamburger prepared using normal meat. EXAMPLES

[0065] (Preparation of joint D) 47.5 parts by mass of water and 10 parts by mass of powdered curdlan were stirred and suspended to obtain an aqueous dispersion. 40 parts by mass of vegetable oil, 0.5 parts by mass of emulsifier, and 2.0 parts by mass of processed starch were added to this aqueous dispersion and further stirred thoroughly to obtain an emulsion. This was designated as binder D. Note that this binder D corresponds to the composition for processing molded foods of the present invention.

[0066] (Preparation of hamburger steak) 10.84 parts by mass of binder D, 55 parts by mass of ground mince, 5 parts by mass of bread crumbs, 5 parts by mass of water, 20 parts by mass of onion, 0.15 parts by mass of monosodium glutamate, 0.8 parts by mass of sodium chloride, 0.2 parts by mass of black pepper, 0.01 parts by mass of nutmeg, and 3 parts by mass of vegetable protein were placed in a food processor and mixed well, formed into a hamburger steak, and the surfaces were grilled on both sides for 1 minute on each side on a 200°C hot plate, and then steam heated for 10 minutes in a steam heating device (steam convection oven, manufactured by Maruzen Co., Ltd.) at 220°C to obtain a hamburger steak.

[0067] [Comparative Example 2] A hamburger steak was obtained in the same manner as in Example 2, except that the entire amount of the binder D was replaced with lard. EXAMPLES

[0068] (Preparation of Ham) 8.0 parts by weight of binder D, 65.3 parts by weight of water, 0.4 parts by weight of sodium glutamate, 3.0 parts by weight of sodium chloride, 2.0 parts by weight of pork collagen, 2.0 parts by weight of lactalbumin, 0.5 parts by weight of sodium caseinate, 10.0 parts by weight of starch, 4.0 parts by weight of dried egg white, 4.0 parts by weight of vegetable protein, and 100.0 parts by weight of pork shoulder mince were put into a food processor, thoroughly mixed and shaped, and stored overnight in a refrigerator (below 5°C). After storage, the mixture was boiled in 80°C water for 30 minutes and refrigerated overnight to obtain ham.

[0069] [Comparative Example 3] Ham was obtained in the same manner as in Example 3, except that the entire amount of the binder D was replaced with water.

[0070] (heat yield) In Example 2 and Comparative Example 2, the mass a when formed into a hamburger steak and the mass b after heating were measured, while in Example 3 and Comparative Example 3, the mass a before refrigerated storage and boiling and the mass b after boiling and refrigerated storage were measured, and the heating yield was calculated using the following formula. The results are shown in Tables 1 and 2. Heating yield (%) = b / a x 100

[0071] [Table 1]

[0072] [Table 2]

[0073] The heating yields of the hamburger steak obtained in Example 2 and the ham obtained in Example 3 were greater than those of the hamburger steak obtained in Comparison Example 2 and the ham obtained in Comparison Example 3, indicating that the water retention of molded foods is improved by using the composition of the present invention.

[0074] (Physical property evaluation) The hams obtained in Example 3 and Comparative Example 3 were subjected to measurement of breaking stress and breaking strain rate using a rheometer (RHEONER 2 CREEP METER RE2-3305B, manufactured by Yamaden Co., Ltd.) under the conditions of measurement strain rate: 90%, measurement speed: 1 mm / sec, sample thickness: 20 mm, and plunger diameter: 8 mm. The results are shown in Table 3.

[0075] [Table 3]

[0076] It was found that the ham obtained in Example 3 was superior in breaking stress and breaking strain rate to the ham obtained in Comparative Example 3. This shows that the use of the processing composition of the present invention improves the binding property of molded foods. EXAMPLES

[0077] (Manufacturing salmon sashimi-style food) The following describes the preparation of aqueous dispersion E for producing salmon pink parts, the preparation of powder F for producing tendons, and the production of salmon-like fillets for salmon sashimi-style foods and salmon sashimi-style foods using them.

[0078] (Preparation of aqueous dispersion E for producing salmon pink part) 49 parts by mass of water and 2.8 parts by mass of powdered curdlan were mixed with a high-speed stirrer to obtain an aqueous dispersion. 0.5 parts by mass of trisodium phosphate (anhydrous) and 29 parts by mass of water were added to the obtained aqueous dispersion under high-speed stirring to dissolve the curdlan, and then 0.6 parts by mass of a 50% by mass aqueous fermented lactic acid solution was added to adjust the pH to 7.3 to obtain a uniform aqueous dispersion of curdlan. 2.5 parts by mass of cellulose powder (100 mesh pass 90% or more), 3.0 parts by mass of processed starch, 0.7 parts by mass of dextrin, 0.3 parts by mass of salt, 0.5 parts by mass of soy sauce, 0.45 parts by mass of marine extract seasoning, 0.45 parts by mass of coloring (capsicum coloring, tomato coloring, and bamboo charcoal coloring), 10.0 parts by mass of salad oil, and 0.23 parts by mass of emulsifier were added and mixed well with high-speed stirring to obtain an aqueous dispersion E for producing salmon pink part. This aqueous dispersion E for producing the salmon pink part corresponds to the composition for processing molded foods of the present invention.

[0079] (Preparation of Powder F for Streak Production) Powder F for producing streaks was prepared by thoroughly mixing 20 parts by mass of powdered curdlan, 10 parts by mass of powdered calcium carbonate (white pigment), and 70 parts by mass of powdered dextrin.

[0080] (Production of salmon-like fillets for salmon sashimi-like foods) The aqueous dispersion E for producing salmon pink parts prepared as above was poured into a heat-resistant mold, the powder F for producing streaks prepared as above was spread all over the surface of the aqueous dispersion E for producing salmon pink parts, and the aqueous dispersion E for producing salmon pink parts was poured on top of the powder F. This process was repeated several times to prepare a multilayer body in the heat-resistant mold in which the aqueous dispersion E for producing salmon pink parts and the powder F for producing streaks were alternately stacked in multiple layers. The heat-resistant mold in which the multilayer body was prepared was degassed and sealed with a degassing sealer, placed in a steam heating device (steam convection oven, manufactured by Maruzen Co., Ltd.) at 95°C, and steam-heated for 40 minutes. After 40 minutes, it was removed from the oven and cooled to room temperature to prepare salmon-like fillets for salmon sashimi-like foods. This was then quickly frozen at -40°C and frozen for two months.

[0081] (Manufacturing salmon sashimi-style food) The salmon-like fillets obtained as described above and stored frozen are thawed at room temperature, and then cut into the size and shape usually considered to be salmon sashimi in a direction perpendicular to the layered salmon pink part and sinew to prepare salmon sashimi-like food.

[0082] (Appearance evaluation) It was observed that the salmon's pink flesh and the white layers that correspond to the tendons of fatty salmon were layered alternately in multiple layers, and the appearance was reminiscent of fatty salmon sashimi (see Figure 1). Even when lifted up in the sashimi state, the salmon pink part and the tendons remained tightly attached and did not separate. EXAMPLES

[0083] (Production of bacon-like foods) The method for producing the bacon-like food is explained below by dividing it into the preparation of aqueous dispersion G for producing lean meat, the preparation of aqueous dispersion H for producing fat, and the production of the bacon-like food using them.

[0084] (Preparation of aqueous dispersion G for lean meat production) 46 parts by mass of water and 2.8 parts by mass of powdered curdlan were mixed with a high-speed stirrer to obtain an aqueous dispersion. 0.5 parts by mass of trisodium phosphate (anhydrous) and 29 parts by mass of water were added to the obtained aqueous dispersion under high-speed stirring to dissolve the curdlan, and then 0.6 parts by mass of a 50% by mass fermented lactic acid aqueous solution was added to adjust the pH to 7.3 to obtain a uniform aqueous dispersion of curdlan. 2.5 parts by mass of cellulose powder (100 mesh pass 90% or more), 3.0 parts by mass of processed starch, 0.7 parts by mass of dextrin, 2.0 parts by mass of powdered soy protein, 1.0 parts by mass of salt, 0.5 parts by mass of soy sauce, 0.4 parts by mass of umami seasoning, 0.5 parts by mass of flavoring (Sumibiyaki flavor, bacon flavor), 0.01 parts by mass of coloring matter, 10.0 parts by mass of salad oil, and 0.23 parts by mass of emulsifier were added and mixed well at high speed to prepare an aqueous dispersion G for producing lean meat. This aqueous dispersion G for producing lean meat corresponds to the composition for processing formed foods of the present invention.

[0085] (Preparation of aqueous dispersion H for fat production) 89 parts by mass of water and 5 parts by mass of powdered curdlan were suspended in a high-speed stirrer to obtain an aqueous dispersion. 2.0 parts by mass of calcium carbonate (white pigment), 2.0 parts by mass of salad oil, and 2.0 parts by mass of processed starch were added to this aqueous dispersion and further stirred sufficiently at high speed to prepare aqueous dispersion H for fat production. This aqueous dispersion H for fat production corresponds to the composition for processing formed foods of the present invention.

[0086] (Production of bacon-like foods) The above-mentioned aqueous dispersion G for producing lean meat was poured into a heat-resistant mold, the above-mentioned aqueous dispersion H for producing lean meat was poured on the aqueous dispersion G for producing lean meat, and the aqueous dispersion G for producing lean meat was poured on the aqueous dispersion H for producing lean meat. This process was repeated several times to prepare a multi-layer body in which the aqueous dispersion G for producing lean meat and the aqueous dispersion H for producing fat were alternately stacked in multiple layers in the heat-resistant mold. The heat-resistant mold in which the multi-layer body was prepared was degassed and sealed with a degassing sealer, and placed in a steam heating device (steam convection oven, manufactured by Maruzen Co., Ltd.) at 95°C and steam-heated for 40 minutes. After 40 minutes, it was removed from the oven and cooled to room temperature to produce a block of bacon-like food. This was then quickly frozen at -40°C and frozen for two months.

[0087] The above-mentioned frozen block bacon-like food was thawed at room temperature, then thinly sliced ​​perpendicular to the layered lean meat and fat, and the resulting slices were used as samples for evaluation.

[0088] (Appearance evaluation) The lean meat and fat were layered, and the appearance was reminiscent of thin slices of bacon (see Figure 2). Even when the sliced ​​meat was lifted, the lean meat and fat remained tightly attached and did not separate.

[0089] (Sensory evaluation) When several sensory evaluators (healthy adults who are neither vegetarian nor vegan and follow a normal diet) tasted the above samples, they rated them as having a texture and taste similar to actual bacon. [Industrial Applicability]

[0090] By using the composition for processing molded foods of the present invention, molded foods with excellent binding properties and water retention can be produced without necessarily using phosphates or egg white, and therefore the composition can be used industrially in the food industry.

Claims

1. A composition for processing meat-like or fish-like foods, comprising an aqueous dispersion or hydrosol of a heat-coagulable β-1,3-glucan and an oil or fat, wherein the content of the heat-coagulable β-1,3-glucan is 0.5 to 30% by mass and the content of the oil or fat is 1 to 90% by mass relative to the water contained in the aqueous dispersion or hydrosol.

2. A composition for processing meat-like or fish-like foods as described in claim 1, characterized in that the aqueous dispersion or hydrosol further contains one or more materials selected from the group consisting of starch, emulsifiers, powdered protein materials, cellulose, calcium salts, pigments and thickeners.

3. 3. The composition for processing meat-like or fish-like foods according to claim 1 or 2, characterized in that the aqueous dispersion or hydrosol is in the form of a paste.

4. A method for producing a meat-like or fish-like food raw material, comprising mixing the composition for processing a meat-like or fish-like food according to any one of claims 1 to 3 with a food material.

5. A method for producing a meat-like or fish-like food, comprising molding and heat-treating a meat-like or fish-like food raw material obtained by mixing a composition for processing a meat-like or fish-like food according to any one of claims 1 to 3, or a composition for processing a meat-like or fish-like food according to any one of claims 1 to 3 with a food material.

6. Before molding and heat treatment, A multilayer body is formed by laminating a plurality of layers including a layer formed by a meat-like food raw material or a fish-like food raw material obtained by mixing the composition for processing a meat-like food or a fish-like food according to any one of claims 1 to 3 or the composition for processing a meat-like food or a fish-like food according to any one of claims 1 to 3 with a food material. The method for producing a meat-like or fish-like food product according to claim 5, further comprising:

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