Meat-like food composition and processed meat-like food using the same

Abstract

To provide a meat-like food composition that has a good texture and is also good in the capacity of holding water as well as workability, and a meat-like processed food including the same.SOLUTION: A meat-like food composition contains plant-derived protein, and carboxymethyl cellulose, the content of the meat material being 30 mass% or less. The carboxymethyl cellulose has a degree of carboxymethyl substitution of 0.01 or more and 1.5 or less.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] In recent years, with the increase in population and income, especially in emerging countries, the demand for meat ingredients has continued to expand, raising concerns about a shortage of meat ingredients in the future. Furthermore, for religious reasons, personal beliefs, and health reasons, meat-like foods that contain little or no meat ingredients and contain a large amount of plant-based ingredients such as soybeans and grains have been attracting attention.

[0003] As such meat-like foods, for example, a meat-like processed food obtained by mixing a specific textured soy protein with a binding material and molding and heating it has been proposed (Patent Document 1), and a hamburger-like food for people with swallowing difficulties has been proposed, which contains a textured soy protein blended with starch and soy protein material, and an emulsion blended with isolated soy protein, water, and oil (Patent Document 2). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2011 / 043384 [Patent Document 2] JP 2016-67250 A Summary of the Invention [Problem to be solved by the invention]

[0005] However, in these conventional proposals, if the amount of meat ingredient is reduced, it is not possible to obtain a meat-like texture, and the added starch causes a slimy or sticky texture, so improvements are desired.

[0006] Therefore, an object of the present invention is to provide a meat-like food composition that has an excellent texture and also has excellent water retention and workability, and to provide a meat-like processed food using the same. [Means for solving the problem]

[0007] As a result of extensive investigation, the present inventors have found that the problems can be solved by the following (1) to (6). (1) A meat-like food composition containing a plant-derived protein and carboxymethylcellulose, characterized in that the meat material content is 30% by mass or less. (2) The meat-like food composition according to (1), wherein the carboxymethyl cellulose has a degree of carboxymethyl substitution of 0.01 or more and 1.5 or less. (3) The meat-like food composition according to any one of (1) to (2), wherein the carboxymethyl cellulose has a degree of carboxymethyl substitution of 0.01 or more and 0.5 or less. (4) The meat-like food composition according to any one of (1) to (3), wherein the carboxymethyl cellulose has a Brookfield viscosity of 5 to 300 mPa·s at 25°C in a 1% by mass aqueous solution. (5) The meat-like food composition according to any one of (1) to (4), wherein the plant-derived protein is a soybean-derived protein. (6) A meat-like processed food comprising the meat-like food composition according to any one of (1) to (4). [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a meat-like food composition that has an excellent texture and also has excellent water retention and workability, and a meat-like processed food using the same. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention will be described in detail below, but unless otherwise specified, the expression "AA to BB%" means "not less than AA% and not more than BB%."

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

[0011] <Plant-derived protein> Examples of plant-derived proteins used in the present invention include protein materials derived from oilseeds such as soybeans, peas, rapeseeds, cottonseeds, peanuts, sesame, safflower, sunflowers, corn, safflowers, and coconuts, or from grain seeds such as rice, barley, and wheat, as well as extracted and processed proteins thereof, such as rice glutelin, barley prolamin, wheat prolamin, wheat gluten, soybean globulin, soybean albumin, and peanut albumin, as well as heat-treated, acid-treated, alkali-treated, and enzyme-treated proteins. Soybean protein is preferred from the standpoints of availability and economy. The soy protein referred to here may be any material containing protein derived from soybeans, and examples thereof include full-fat soybeans such as whole soybeans and half-split soybeans, reduced-fat soybeans and defatted soybeans from which fats and oils have been removed, concentrated soy protein obtained by concentrating protein through washing with aqueous ethanol or acidic water, as well as isolated soy protein or soy milk, and their hydrolysates, okara, whey, etc. At least one of these can be selected. Of these, defatted soybeans are particularly preferred due to their economical value.

[0012] There are no particular limitations on the form of such plant-derived proteins, and they can be in granular, powdery, paste-like, fibrous or other forms that can be selected appropriately depending on the properties required of the meat-like food composition.

[0013] <Carboxymethyl cellulose> The carboxymethyl cellulose used in the present invention may be in the form of a salt (hereinafter, these may be collectively referred to as CMC). Such CMC preferably has a carboxymethyl substituent per glucose unit (hereinafter, sometimes referred to as "degree of substitution" or "CM-DS") of 0.01 to 1.5, more preferably 0.01 to 1.0, even more preferably 0.01 to 0.5, and particularly preferably 0.1 to 0.5.

[0014] If the degree of substitution of CMC is high, such as above 1.5, it becomes easily soluble in water, making it sticky when added to a meat-like food composition and resulting in poor texture and workability, making it unsuitable. If the degree of substitution is low, such as below 0.01, CMC becomes less hydrophilic, making it unsuitable for poor water retention when added to a meat-like food composition. Furthermore, if the degree of substitution of CMC is within this range, it can promote the formation of stable emulsions of other added oils and fats when added to a meat-like food composition, effectively achieving the texture, flavor, and workability of the meat-like food composition.

[0015] The degree of carboxymethyl substitution is measured as follows: Weigh out approximately 2.0 g of sample and place it in a 300 mL Erlenmeyer flask with a stopper. Add 100 mL of nitric acid methanol (1000 mL of methanol plus 100 mL of special-grade concentrated nitric acid) and shake for 3 hours to convert carboxymethyl cellulose salt (CMC) to H-CMC (hydrogen-form carboxymethyl cellulose). Weigh out 1.5-2.0 g of the bone-dry H-CMC and place it in a 300 mL Erlenmeyer flask with a stopper. Wet the H-CMC with 15 mL of 80% methanol, add 100 mL of 0.1 N NaOH, and shake for 3 hours at room temperature. Using phenolphthalein as an indicator, back-titrate the excess NaOH with 0.1 N H2SO4, and calculate the degree of carboxymethyl substitution (DS value) using the following formula: A = [(100 × F' - 0.1N-H2SO4 (mL) × F) × 0.1] / (bone-dry mass of H-CMC (g)) Carboxymethyl substitution degree = 0.162 x A / (1 - 0.058 x A) F': Factor of 0.1N-H2SO4 F: Factor of 0.1N NaOH.

[0016] Furthermore, it is important that the viscosity of the CMC used in the present invention as an aqueous solution with a solids concentration of 1% by mass, measured with a Brookfield viscometer at 25°C, is 5 to 300 mPa·s, preferably 10 to 280 mPa·s, and more preferably 15 to 260 mPa·s. When the viscosity of the CMC falls within this range, it is possible to impart an excellent texture and appropriate water retention properties when added to a meat-like food composition.

[0017] The crystallinity of the CMC is preferably less than 50% for crystalline type I, more preferably 30% or less, even more preferably 10% or less, and particularly preferably 0% (no crystallinity). When the crystallinity is adjusted to the above range, syneresis after water retention is less likely to occur, resulting in an excellent syneresis prevention effect.

[0018] The crystallinity of cellulose type I of carboxymethyl cellulose is measured as follows: The sample was placed in a glass cell and measured using an X-ray diffraction measurement device (LabX XRD-6000, Shimadzu Corporation). The degree of crystallinity was calculated using the method of Segal et al., where the diffraction intensity at 2θ = 10° to 30° in the X-ray diffraction pattern was used as the baseline, and the degree of crystallinity was calculated using the following formula from the diffraction intensity of the 002 plane at 2θ = 22.6° and the diffraction intensity of the amorphous part at 2θ = 18.5°. Xc = (I002c - Ia) / I100 Xc = Crystallinity of cellulose type I (%) I002c: 2θ=22.6°, diffraction intensity of the 002 plane Ia: 2θ=18.5°, diffraction intensity of the amorphous part.

[0019] Such CMC can be produced by subjecting a cellulose raw material to a carboxymethylation reaction. Examples of the cellulose raw material include natural cellulose such as bleached or unbleached wood pulp, purified linters, and cellulose produced by microorganisms such as acetic acid bacteria; regenerated cellulose obtained by dissolving cellulose in a solvent such as a cuprammonium solution or a morpholine derivative and then re-spinning the cellulose; and fine cellulose obtained by depolymerizing or mechanically treating the above-mentioned cellulose-based materials by hydrolysis, alkaline hydrolysis, enzymatic decomposition, explosive crushing, vibrating ball mill treatment, or the like.

[0020] The CMC used in the present invention can be produced by subjecting a cellulose raw material to a carboxymethylation reaction. Examples of the cellulose raw material include natural cellulose such as bleached or unbleached wood pulp, purified linters, and cellulose produced by microorganisms such as acetic acid bacteria, regenerated cellulose obtained by dissolving cellulose in a solvent such as a cuprammonium solution or a morpholine derivative and then re-spinning it, and fine cellulose obtained by depolymerizing the above-mentioned cellulose-based materials through hydrolysis, alkaline hydrolysis, enzymatic degradation, explosive crushing, vibrating ball mill treatment, or mechanically treating the fine cellulose.

[0021] The CMC used in the present invention can be prepared by known methods, for example, by using cellulose as the raw material and a 3 to 20 weight-fold lower alcohol, specifically methanol, ethanol, N-propyl alcohol, isopropyl alcohol, N-butanol, isobutanol, tertiary butanol, etc., as the solvent, either alone or in a mixture of two or more of these, with water. The lower alcohol mixing ratio is 60 to 95 weight %. The mercerizing agent is an alkali metal hydroxide, specifically sodium hydroxide or potassium hydroxide, in an amount of 0.5 to 20 moles per glucose residue of the raw material. The raw material, solvent, and mercerizing agent are mixed, and mercerization is carried out at a reaction temperature of 0 to 70°C, preferably 10 to 60°C, for a reaction time of 15 minutes to 8 hours, preferably 30 minutes to 7 hours. Thereafter, a carboxymethylating agent is added in an amount of 0.05 to 2.0 times by mole per glucose residue, and the etherification reaction is carried out at a reaction temperature of 30 to 90°C, preferably 40 to 80°C, for a reaction time of 30 minutes to 10 hours, preferably 1 to 4 hours.

[0022] In the present invention, in order to increase the purity of CMC, a known method is used, namely, to purify the CMC to a purity of 99% using a solvent containing 3 to 20 times by weight of a lower alcohol, specifically methanol, ethanol, N-propyl alcohol, isopropyl alcohol, N-butanol, isobutanol, tertiary butanol, etc., either alone or in a mixture of two or more of these with water, followed by drying.

[0023] For the purpose of uniformly mixing with other materials, the purified CMC may be pulverized and / or classified by mechanical processing.

[0024] Specifically, mechanical treatment can be performed using a cutting mill alone, or a cutting mill and an impact mill and / or an airflow mill alone or in combination, or even in several stages using the same model. Examples of cutting mills include Mesh Mill (manufactured by HORAI Co., Ltd.), Atoms (manufactured by Yamamoto Hyakuma Seisakusho Co., Ltd.), Knife Mill (manufactured by Parman Co., Ltd.), Granulator (manufactured by Herbolt Co., Ltd.), and Rotary Cutter Mill (manufactured by Nara Machinery Works Co., Ltd.).

[0025] Examples of impact mills include Pulperizer (manufactured by Hosokawa Micron Corporation), Fine Impact Mill (manufactured by Hosokawa Micron Corporation), Super Micron Mill (Hosokawa Micron Corporation), Sample Mill (manufactured by Seishin Corporation), Tornado Mill (Nikkiso Co., Ltd.), Turbo Mill (Turbo Kogyo Co., Ltd.), and Bevel Impactor (Aikawa Iron Works Co., Ltd.). Examples of airflow mills include CGS-type jet mill (manufactured by Mitsui Mining Co., Ltd.), jet mill (Sansho Industry Co., Ltd.), Ebara Jet Micronizer (manufactured by Ebara Corporation), and Selenium Miller (manufactured by Masuko Sangyo Co., Ltd.). Examples of media mills include vibration ball mills. Examples of wet mills include Mass Colloider (Masuko Sangyo Co., Ltd.).

[0026] In the dry grinding process, a classification step can be performed after grinding to separate the material into a fine fraction and a coarse fraction. The classification step can also be performed on the dried product obtained by drying the wet-ground or milled product.

[0027] The average particle size of the CMC pulverized by any of the above pulverizers after pulverization is not particularly limited, but is 0.1 to 300 μm, preferably 10 to 100 μm, more preferably 1.0 to 70 μm, even more preferably 1.0 to 65 μm, and particularly preferably 10 to 60 μm. If it is less than 0.1 μm, production becomes complicated, and if it exceeds 300 μm, it becomes difficult to mix uniformly in the meat-like food composition, which is not preferable.

[0028] The average particle size in the present invention refers to the volume average particle size, and is obtained from the value of the particle size at 50% cumulative volume measured, for example, with a laser diffraction / scattering particle size distribution analyzer using methanol as a dispersion medium.

[0029] The carboxymethyl cellulose used in the present invention obtained in this manner does not swell in organic solvents such as methanol, but when dispersed in water, the carboxymethylated moieties absorb water and swell, so it is preferable that the particle size distribution and average particle diameter differ between when dispersed in water and when dispersed in methanol. Such an average particle diameter (dispersion medium: water) is preferably more than 70 μm and not more than 200 μm, more preferably 80 μm to 150 μm, and even more preferably 80 μm to 130 μm.

[0030] The swelling ratio, expressed as average particle size (dispersion medium: water) / average particle size (dispersion medium: methanol) × 100, is preferably 100 to 400%, more preferably 150 to 300%, and even more preferably 180 to 300%. When the swelling ratio is within this range, the shape is maintained despite the high water retention, and when used in meat-like processed foods, for example, the shape is not lost and a moist texture can be maintained.

[0031] <Meat-like food composition> The meat-like food composition of the present invention is characterized by containing the above-mentioned plant-derived protein and the above-mentioned carboxymethylcellulose, and having a meat material content of 30% by weight or less.

[0032] In the present invention, the term "meat material" refers to edible meat materials from livestock (pigs, cows, sheep, goats, horses, etc.), poultry (chickens, quails, ducks, wild ducks, geese, turkeys, etc.), and birds and animals such as deer and wild boars. The meat material includes not only so-called meat (muscle) but also tissues commonly used in processed meat foods, such as skin, fat, tendons, cartilage, internal organs, and blood.

[0033] The meat-like food composition of the present invention can reproduce an excellent meat-like texture even without containing any meat ingredients. To obtain the benefit of being edible even by people who do not eat meat for various reasons, it is preferable to keep the meat ingredient content as low as possible; for example, the meat ingredient content is preferably 20% by weight or less, and more preferably 10% by weight or less. It is even more preferable to contain no meat ingredients at all (0% by weight of meat ingredients). However, in order to maintain constant costs, supply stability, and quality stability of the meat ingredients, it is possible to contain meat ingredients as long as the amount is below a certain level.

[0034] The plant-derived protein and CMC contained in the meat-like food composition of the present invention are preferably in the range of plant-derived protein:CMC = 60-99.5 wt%: 0.5-40 wt%, more preferably plant-derived protein:CMC = 70-99 wt%: 1-30 wt%, and even more preferably plant-derived protein:CMC = 80-98.5 wt%: 1.5-20 wt% (where the total weight of plant-derived protein and CMC is 100 wt%). By satisfying these ranges, the excellent meat-like texture can be further exhibited, and the excellent water retention can improve workability, etc.

[0035] There are no particular limitations on the other ingredients used in the meat-like food composition of the present invention, and, as with ordinary processed meat foods, other additives can be used depending on the desired flavor, texture, physical properties, appearance, etc. For example, thickeners such as methylcellulose, vegetables, animal proteins other than meat (eggs, dairy products, etc.), seasonings, grain flours including breadcrumbs, starches, dietary fiber, thickening polysaccharides, oils and fats, sugars, salts, spices, colorings, preservatives, etc. can be used.

[0036] Of these, methylcellulose is preferably used in combination because it can impart a good elastic texture to the meat-like food composition. The methylcellulose contained in such meat-like food compositions is preferably adjusted to a range of CMC:methylcellulose = 10-90 wt%: 90-10 wt%, more preferably CMC:methylcellulose = 30-90 wt%: 70-10 wt%, and even more preferably CMC:methylcellulose = 50-90 wt%: 10-50 wt%. By blending methylcellulose within this range, it is possible to obtain a more elastic, meat-like texture while still achieving the effects of the present invention.

[0037] Furthermore, the meat-like food composition of the present invention preferably contains a cationic additive. Because CMC is anionic, when a cationic additive is added to the meat-like food composition, an ion complex is formed, improving the moldability of the meat-like food composition.

[0038] Such meat-like food compositions of the present invention preferably contain 20% by weight or more of plant-derived protein based on the total solid content, more preferably 25% by weight or more, and even more preferably 27% by weight or more. 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 addition to the plant-derived protein, the meat-like food composition preferably contains an appropriate amount of the additives described above, since this allows for a more meat-like texture and flavor to be reproduced.

[0039] The aforementioned raw materials of the meat-like food composition of the present invention can be kneaded together. There are no particular limitations on the kneading method, but in order to obtain an excellent meat-like texture and water retention, it is preferable to knead them so that the CMC is as uniform as possible with the plant-derived protein.

[0040] <Meat-like processed foods> 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.

[0041] The meat-like processed food of the present invention is a meat-like food composition containing plant-derived protein and CMC, 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 also be adopted.

Example

[0042] Hereinafter, the present invention will be described in detail using examples, but the present invention is not limited to the examples described below.

[0043] <Manufacture of CMC> (Manufacture of CMC1) To a twin-screw kneader with the rotation speed adjusted to 100 rpm, 522 parts of isopropyl alcohol (IPA) and a solution of 33 parts of sodium hydroxide dissolved in 58 parts of water were added, and 100 parts of commercially available dissolved pulp was charged in an absolutely dry state. After stirring and mixing at 30 °C for 90 minutes to prepare mercerized cellulose, 16 parts of acetic acid was added to neutralize the excess mercerizing agent. While further stirring, 19 parts of monochloroacetic acid dissolved in 45 parts of 90% IPA was added, and the temperature was raised to 70 °C and etherification reaction was carried out for 90 minutes. After the reaction was completed, it was neutralized, de-liquored, dried, and pulverized to obtain carboxymethyl cellulose sodium (CMC1) with a CMC-DS of 0.28 and a crystallinity of cellulose type I of 0%.

[0044] The average particle diameter (dispersion medium: methanol) of the obtained CMC1 was 51 μm, the average particle diameter (dispersion medium: water) was 102 μm, and the swelling ratio was 198%.

[0045] (Examples 1 to 2, Comparative Example 1) Cold water was added to soy protein (New Fujipro SHE, manufactured by Fuji Oil Co., Ltd.) and stirred at the blending ratio (total amount 100 g) shown in Table 1. Once thoroughly mixed, canola oil was added little by little while stirring to emulsify, forming emulsion curd, which was then packed into bags and stored in a refrigerator for at least 3 hours to obtain emulsified soybean curd. Using the obtained soybean curd, soybean curd, granular soy protein dissolved in an appropriate amount of water, sauteed onions, shortening, and other ingredients exhibiting the liquid properties shown in Table 2 were added to an aluminum bowl in the blending ratio shown in Table 2 (total amount 500 g), and the mixture was stirred well. Thereafter, the remaining ingredients showing the powder properties shown in Table 2 were added and thoroughly stirred until the mixture became sticky, to obtain a meat-like food composition. The obtained meat-like food composition was kneaded by hand, while visually checking the state of adhesion to the wall of the aluminum bowl and the hands. The meat-like food composition was divided into 80 g portions and formed into hamburger steak shapes. The hamburger-shaped meat-like food composition 1 was heated on an iron plate at 220°C for 1 minute to brown both sides, and then steamed in a convection oven (temperature 85°C / 15 minutes) to obtain meatless hamburgers containing no meat ingredient in Examples 1 and 2 and Comparative Example 1. The obtained meatless hamburgers and meat-like food compositions were evaluated as follows.

[0046] <Workability> The meat-like food composition was kneaded in an aluminum bowl with hands wearing rubber gloves, while the amount of adhesion to the wall of the aluminum bowl and the amount of adhesion to the rubber gloves was visually confirmed and evaluated according to the following criteria. ⊚: Due to strong water retention, the meat-like food composition is easily aggregated, and the amount of adhesion to the aluminum bowl wall and rubber gloves is small. Good: The meat-like food composition has water retention properties, is easily aggregated, and adhesion to the aluminum bowl wall and rubber gloves is suppressed. ×: The water retention is poor and the meat-like food composition is sticky, so that adhesion to the wall of the aluminum bowl and rubber gloves is observed.

[0047] <Hamburg steak texture> The obtained meatless hamburger steak was tasted by five panelists, who evaluated the texture according to the following criteria and calculated the average. ◎: The soy protein has a meaty texture that is very resilient. 〇: It has the texture of soy protein and is similar to a hamburger steak. ×: The soy protein does not have the meaty texture and has a slimy texture.

[0048] <Water / oil separation when heated after frozen storage> The resulting meatless hamburger steak was stored in a freezer (-18°C) for 12 hours, then removed and thawed / heated in a microwave oven (600W), and the state of water and oil separation on the surface of the hamburger steak was visually inspected. ○: Some water and oil separation was observed on the surface of the hamburger steak, but the amount was small. ×: Separation of water and oil from the surface of the hamburger steak was observed.

[0049] [Table 1]

[0050] [Table 2] *Granular soy protein: New Fujinic 25N: New Fujinic 43N = 7:3 blend

Claims

1. A meat-like food composition containing a plant-derived protein, carboxymethyl cellulose, and methyl cellulose, the carboxymethyl cellulose and methyl cellulose being blended in a ratio of 50 to 90% by weight to 10 to 50% by weight, and the meat material content being 30% by mass or less; The meat-like food composition is characterized in that the carboxymethyl cellulose has a degree of carboxymethyl substitution of 0.01 or more and 1.5 or less.

2. 2. The meat-like food composition according to claim 1, wherein the carboxymethyl cellulose has a degree of carboxymethyl substitution of 0.01 or more and 0.5 or less.

3. The meat-like food composition according to any one of claims 1 to 2, wherein the carboxymethyl cellulose has a Brookfield viscosity of 5 to 300 mPa·s at 25°C in a 1% by mass aqueous solution.

4. 4. The meat-like food composition according to claim 1, wherein the plant-derived protein is a soybean-derived protein.

5. A meat-like processed food comprising the meat-like food composition according to any one of claims 1 to 4.

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