Livestock meat-like food composition and livestock meat-like processed food using the same

Abstract

To provide a meat-like food composition that has a good texture and is more similar in taste to meat food and a meat-like processed food including the same.SOLUTION: A meat-like food composition contains plant-derived protein, and stevia extract. The content of meat material is 30 mass% or less. The stevia extract at least includes α-glycosylated stevia extract. The composition further contains rebaudioside A derivatives of 50-95 wt.% and stevioside derivatives of 5-50 wt.%.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a meat-like food composition containing a plant-derived protein and a stevia extract, and a meat-like processed food using the same.

[0002] In recent years, especially with the increase in population and expansion of income in emerging countries, the demand for meat raw materials has been continuously expanding, and there is concern about a shortage in the supply of meat raw materials in the future. Furthermore, meat-like foods that use little or no meat raw materials containing a large amount of plant-based raw materials such as soy-based materials and grains, due to religious reasons, personal beliefs, or health claims, have attracted attention.

[0003] As such meat-like foods, for example, there have been proposals for meat-like processed foods obtained by mixing a specific textured soy protein as a binding raw material and subjecting it to molding and heating (Patent Document 1), and a hamburger-like food for dysphagia patients containing a textured soy protein containing starch and a soy protein material, and an emulsion containing isolated soy protein, water, and oil (Patent Document 2).

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] Such plant-derived proteins have a unique flavor. Therefore, when made into a meat-like food composition or a meat-like processed food, a flavor different from that of meat foods is felt, and further improvement in flavor is required for use as a substitute for meat-like foods.

[0006] Therefore, an object of the present invention is to provide a livestock meat-like food composition having excellent texture and being closer to the flavor of livestock meat foods, and a livestock meat-like processed food using the same.

Means for Solving the Problems

[0007] That is, the present invention has found that the problems can be solved by the following (1) to (6). (1) A livestock meat-like food composition containing a plant-derived protein and a stevia extract, characterized in that the content of livestock meat material is 30% by mass or less. (2) The livestock meat-like food composition according to (1), characterized in that the stevia extract contains at least an α-glycosylated stevia extract. (3) The livestock meat-like food composition according to any one of (1) to (2), characterized in that the stevia extract contains a rebaudioside A derivative in the range of 50 to 95% by weight and a stevioside derivative in the range of 5 to 50% by weight. (4) The livestock meat-like food composition according to any one of (1) to (3), further comprising a cellulose-based additive selected from powdered cellulose, carboxymethyl cellulose, and cellulose nanofibers. (5) The livestock meat-like food composition according to any one of (1) to (4), characterized in that the plant-derived protein is a soybean-derived protein. (6) A livestock meat-like processed food containing the livestock meat-like food composition according to any one of (1) to (5).

Effects of the Invention

[0008] According to the present invention, it is possible to provide a livestock meat-like food composition having excellent texture and being closer to the flavor of livestock meat foods, and a livestock meat-like processed food using the same.

Modes for Carrying Out the Invention

[0009] Hereinafter, the details of the present invention will be described. Unless otherwise specified, descriptions such as "AA to BB%" represent "AA% or more and BB% or less".

[0010] That is, the present invention is a meat-like food composition containing a plant-derived protein and a stevia extract, characterized in that the content of meat raw material is 30% by mass or less.

[0011] <Plant-derived protein> The plant-derived protein used in the present invention includes, for example, protein materials derived from oilseed grains such as soybeans, peas, rapeseeds, cottonseeds, peanuts, sesame seeds, safflower seeds, sunflower seeds, corn, safflowers, coconuts, or cereal seeds such as rice, barley, wheat, and their extracted and processed proteins, such as rice glutelin, barley prolamin, wheat prolamin, wheat gluten, soybean globulin, soybean albumin, peanut albumin, etc., and their heat-treated, acid-treated, alkali-treated, enzyme-treated proteins, etc. Soybean protein is preferred in terms of ease of availability and economy. Here, the soybean protein may be any material containing protein derived from soybeans, such as whole soybeans like whole soybeans and split soybeans, defatted soybeans or defatted soybeans with oil removed, concentrated soy protein with protein concentrated by washing with aqueous ethanol or acidic water washing, further separated soy protein or soy milk, and their hydrolysates, okara, whey, etc. At least one or more of these can be selected. Among these, defatted soybeans are particularly preferred because of their excellent economy.

[0012] Such plant-derived proteins are not particularly limited in their properties, and can be appropriately selected according to the properties required for meat-like food compositions, such as granular, powdery, paste-like, fibrous, etc.

[0013] <Stevia extract> The stevia extract used in the present invention is extracted from the leaves of the plant Stevia rebaudiana Bertoni of the Asteraceae family, contains stevioside and rebaudioside A as the main sweet components, and is not limited by the production area or variety of stevia. As the extraction conditions, a method for obtaining stevia sweet components that has been conventionally applied may be used, and extraction can be performed with water, hot water, or an organic solvent such as methanol or ethanol with or without water. In particular, it is preferably carried out under conditions in the range of an extraction temperature of 5 to 100°C and an extraction time of 1 to 24 hours. Further, as described in Japanese Patent Laid-Open No. 51-23300, when extracting with water or hot water, in order to effectively extract the sweet components, the pH may be adjusted to about 10 with lime or the like, but there are no particular restrictions on the use of these auxiliary agents.

[0014] For the stevia extract obtained by the above method, after the extraction is completed, the one obtained by separating and removing the residue from the extract is used. As the method for separating this residue, it can be appropriately selected from natural sedimentation separation, forced filtration, etc. When giving priority to efficiency, pressure filtration is preferable. The extract from which the residue has been separated and removed can be used as it is, but it can be concentrated or dried as necessary before use. Further, after diluting this concentrated solution with water or redissolving the dried product in water, impurities are removed using an adsorption method, for example, using an ion exchange resin, or after adsorbing on a column of a porous polymer (for example, Amberlite XAD-2, manufactured by Organo Corporation), eluting with a hydrophilic solvent, concentrating, or drying these can also be used. Also, stevia extracts that have been approved and sold as stevia sweeteners can be used.

[0015] The stevia extract (sweetener) of the present invention preferably contains rebaudioside A in the range of 50 to 95% by weight, more preferably 60 to 95% by weight, and even more preferably 65 to 95% by weight, based on the total amount of the stevia extract.

[0016] Also, based on the total amount of the stevia extract, it is preferably contained in the range of 5 to 50% by weight of stevioside, more preferably 5 to 40% by weight, and even more preferably 5 to 30% by weight. (Note: Rebaudioside A + Stevioside + Other Stevia extraction components = 100% by weight) When rebaudioside A and stevioside are within the above ranges, not only the deodorizing effect (masking effect) on plant-derived proteins but also the improvement of taste quality can be obtained more effectively.

[0017] Furthermore, it is preferable that the stevia extract is sugar-modified. As such a substance, those obtained by transferring sugar using an α-glucosyltransferase with an α-glucosylated sugar compound as a sugar donor, and α-glucosylated stevia extracts produced by adjusting the number of added sugars with an enzyme such as amylase can be used. Specific production methods are described in Japanese Patent Publication No. 5-22498 and Japanese Patent Publication No. 57-18779. The α-glucosylated stevia extract produced by an enzymatic reaction can be used either in an unpurified form without removing sugar donors such as dextrin or in a purified form using a resin or the like. Also, those that have been approved and sold as stevia sweeteners can be used.

[0018] Such α-glucosylated stevia extracts contain a sweetening component with about 1 to 15 - 20 α-glucosyl groups added, and the average number of added α-glucosyl groups is as disclosed in Japanese Patent Publication No. 5-2 2498 and Monthly Hood Chemical, January 1995, p. 36, and is determined by the following formula (1). TIFF0007700568000001.tif5150

[0019] The rebaudioside A derivative (rebaudioside A and its modified products) contained in such α-glucosylated stevia extracts is preferably contained in the range of 50 - 95% by weight, more preferably 50 - 90% by weight, and even more preferably 60 - 90% by weight.

[0020] Furthermore, the stevioside derivative (stevioside and its modified products) is preferably contained in the range of 5 to 50% by weight, more preferably 5 to 30% by weight, and even more preferably 5 to 20% by weight. (Note that the rebaudioside A derivative + stevioside derivative + derivatives of other stevia extraction components = 100% by weight)

[0021] The stevia extract of the present invention can be used as a mixed sweetener mixed with sucralose. Such sucralose is known as 4,1’,6’-trichloro-4,1’,6’-trideoxygalactosucrose or 1’,6’-dichloro-1’,6’-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside, exhibits a sweetness similar to that of sugar, and is a non-metabolic non-calorie sweetener having a sweetness about 600 times that of sugar.

[0022] When mixing sucralose with the stevia extract of the present invention, it is preferably mixed with an α-glucosylated stevia extract. The ratio of α-glucosylated stevia extract:sucralose is preferably 10:90 to 80:20, and more preferably 30:70 to 70:30.

[0023] Such stevia extract and / or α-glucosylated stevia extract are preferably contained in the range of 0.001 to 5% by weight in the meat-like food composition, more preferably 0.005 to 1% by weight, and even more preferably 0.005 to 0.5% by weight.

[0024] When the stevia extract is within this range, while maintaining excellent taste quality as a meat-like food composition, it is possible to suppress the unique flavor caused by plant-derived protein (exhibit a masking effect), and the effect of the present invention can be excellent.

[0025] <Meat-like food composition> The meat-like food composition of the present invention contains the aforementioned plant-derived protein and the aforementioned stevia extract, and is characterized in that the content of meat material is 30% by weight or less.

[0026] The livestock meat material in the present invention means the meat materials of birds and beasts such as livestock (pigs, cows, sheep, goats, horses, etc.), poultry (chickens, quails, ducks, geese, muscovy ducks, turkeys, guinea fowls, etc.), deer, wild boars, etc. In addition, the above livestock meat material includes not only so-called meat (muscle), but also tissues generally used in livestock meat processed foods such as skin, fat, tendon, cartilage, internal organs, and blood.

[0027] Even if the livestock meat-like food composition of the present invention does not contain livestock meat materials, it can reproduce an excellent texture similar to that of livestock meat. In order to obtain the merit that people who do not eat livestock meat for various reasons can also eat it, it is preferable to minimize the content of livestock meat materials. For example, the content of livestock meat materials is preferably 20% by weight or less, more preferably 10% by weight or less. It is even more preferable that no livestock meat materials are contained at all (the content of livestock meat materials is 0% by weight). However, in order to keep the cost, supply stability, and quality stability of livestock meat materials constant, it is also possible to contain livestock meat materials as long as it is below a certain level.

[0028] There are no particular restrictions on other raw materials used in the livestock meat-like food composition of the present invention, and other additives can be used according to the required flavor, texture, physical properties, appearance, etc., in the same way as ordinary livestock meat processing foods. For example, powdery cellulose, carboxymethyl cellulose, cellulose nanofiber, methyl cellulose, vegetables, animal proteins other than livestock meat materials (eggs, dairy products, etc.), seasonings, cereal flours including breadcrumbs, starches, dietary fibers, thickening polysaccharides, oils and fats, saccharides, salts, spices, coloring agents, preservatives, etc. can be used. Among these, it is preferable to add a cellulose-based additive selected from powdery cellulose, carboxymethyl cellulose, and cellulose nanofiber to the livestock meat-like food composition, because the texture, water retention, and workability are improved.

[0029] In addition, since animal proteins may not be edible for allergy or religious reasons, it is desirable to consider them in the same way as livestock meat materials when they are contained.

[0030] Also, since animal proteins may not be edible for allergy or religious reasons, it is desirable to consider them in the same way as livestock meat materials when they are contained.

[0031] When the meat-like food composition of the present invention contains a cellulose-based additive, the plant-derived protein and the cellulose additive preferably have a range of plant-derived protein:cellulose additive = 60 to 99% by weight:1 to 40% by weight, more preferably a range of plant-derived protein:cellulose additive = 70 to 98% by weight:2 to 30% by weight, and even more preferably a range of plant-derived protein:cellulose additive = 80 to 95% by weight:5 to 20% by weight (however, the total weight of the plant-derived protein and the cellulose additive is taken as 100% by weight). By satisfying this range, an excellent meat-like texture can be more exhibited, and workability and the like can be improved because of more excellent water retention.

[0032] Also, the meat-like food composition of the present invention preferably contains 30% by weight or more, more preferably 40% by weight or more, and even more preferably 45% by weight or more of plant-derived protein with respect to the total solid content. The upper limit is preferably 90% by weight or less, more preferably 80% by weight or less, and even more preferably 70% by weight or less. In the meat-like food composition, in addition to the plant-derived protein, it is preferable to use an appropriate amount of the above-described additives to reproduce a more meat-like texture and flavor.

[0033] The respective raw materials of the meat-like food composition of the present invention can be kneaded. There is no particular limitation on the kneading method, but after kneading the powdery plant-derived protein, stevia extract and other additives to be as uniform as possible to obtain a card-like material, it is preferable to knead an appropriate amount of granular plant-derived protein and the like to achieve both texture and masking effect.

[0034] <Meat-like processed food> The meat-like food composition of the present invention obtained in this way can be molded into various shapes, and a meat-like processed food can be obtained by performing heat treatment. Such meat-like processed foods include, for example, sausage, hamburger, meatball, pressed ham, chopped ham, salami, nugget, cutlet, rolled cabbage, meatloaf, terrine, tsukune, meat bun, dumpling, shumai, formed meat, and the like.

[0035] The meat-like processed food of the present invention is a meat-like food composition containing plant-derived protein and powdered cellulose, and can be commercialized in the same form as conventional meat processed foods except that the content of meat ingredients is 30% by mass or less, and the same manufacturing method can be adopted.

Example

[0036] Hereinafter, the present invention will be described in detail using examples, but the present invention is not limited to the examples described below.

[0037] (Examples 1 to 3 and Comparative Example 1) According to the blending ratio shown in Table 1 (total amount 100 g), cold water was added to soy protein (New Fuji Pro SHE, manufactured by Fuji Oil Co., Ltd.) and stirred. After thoroughly mixing, canola oil was added little by little while stirring to emulsify it to obtain an emulsion card. It was packed in a bag and stored in a refrigerator for 3 hours or more to obtain an emulsified soy card. Using the obtained soy card, according to the blending ratio shown in Table 2 (total amount 500 g), in an aluminum bowl, soy card, granular soy protein dissolved in an appropriate amount of water, stevia extract (manufactured by Nippon Paper Industries Co., Ltd., SK Sweet GRA or Stevia Fine HN2), powdered cellulose, soté onion, shortening, and other materials showing the liquid properties shown in Table 2 were added and stirred well. After that, the remaining materials showing the powder properties shown in Table 2 were added and stirred well until sticky.

[0038]

[0039] ​ Performed the operation to obtain a livestock meat-like food composition.

[0040] While kneading the obtained livestock meat-like food composition by hand, the state of adhesion to the wall surface of the aluminum bowl and the hand was visually confirmed. The state was visually confirmed.

[0041] The livestock meat-like food composition was divided into 80 g per piece and formed into a hamburger shape. It was heated on an iron plate at a temperature of 220 °C for 1 minute, and after making grill marks on both sides of the hamburger-shaped livestock meat-like food composition 1, it was steamed in a convection oven (temperature 85 °C / 15 minutes) to obtain meatless hamburgers of Examples 1 to 2 without a reference numeral and Comparative Example 1 of livestock meat materials. The obtained meatless hamburgers and livestock meat-like food compositions were evaluated as follows. The obtained meatless hamburgers and livestock meat-like food compositions were evaluated as follows. <Workability>

[0042] <Workability> While kneading the livestock meat-like food composition in an aluminum bowl with a hand wearing a rubber glove, the amount of adhesion to the wall surface of the aluminum bowl and the amount of adhesion to the rubber glove were visually confirmed and judged according to the following criteria. ◎: Due to strong water retention, the livestock meat-like food composition is easy to gather, and the amount of adhesion to the wall surface of the aluminum bowl and the rubber glove is small. 〇: It has water retention, the livestock meat-like food composition is easy to gather, and the adhesion to the wall surface of the aluminum bowl and the rubber glove is suppressed. △: The livestock meat-like food composition does not hold together well, and some adhesion to the wall surface of the aluminum bowl and the rubber glove is observed. ×: It has poor water retention, and the livestock meat-like food composition is sticky, so adhesion to the wall surface of the aluminum bowl and the rubber glove is observed.

[0043] <Texture of hamburger> The obtained meatless hamburgers were tasted by 5 panelists, and the texture was evaluated according to the following criteria and the average was calculated. ◎: It has a strong fibrous texture and a firm texture. 〇: It has a fibrous texture and a texture like a hamburger. △: The fibrous texture is insufficient, but it feels like a hamburger. ×: There is no connection and it has a crispy texture.

[0044] <Hamburger flavor> The obtained meatless hamburger was tasted by 5 panelists, and the flavor was evaluated according to the following criteria, and the average was calculated. ◎: The spiciness of the spices and the like can be felt more strongly, and the masking effect of the soybean odor is high. 〇: The spiciness of the spices and the like can be felt, and there is a masking effect on the soybean odor. ×: The soybean odor can be felt and it is not suitable as livestock meat.

[0045]

Table 1

[0046]

Table 2

Claims

1. A meat-like food composition containing a plant-derived protein and a stevia extract, wherein the stevia extract has a total amount of α-glucosylated rebaudioside A derivatives of 50 to 95% by weight and contains a total amount of α-glucosylated stevioside derivatives of 5 to 50% by weight, has a meat ingredient content of 30% by mass or less, and contains 60 to 99% by weight of the plant-derived protein and 1 to 40% by weight of a cellulose-based additive selected from powdered cellulose, carboxymethyl cellulose, and cellulose nanofibers. A meat-like food composition characterized by the above.

2. The meat-like food composition according to claim 1, characterized in that the plant-derived protein is a soy-derived protein.

3. A meat-like processed food containing the meat-like food composition according to any one of claims 1 to 2.

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