Meat-free hamburger-like food and its manufacturing method

Abstract

Provided are: a non-meat-containing Hamburg steak-like food product containing fried tofu, wherein the length of the fried tofu is at least 2 mm and less than 20 mm and the content of the fried tofu in the non-meat-containing Hamburg steak-like food product is more than 20 mass% and less than 50 mass%; and a production method for a non-meat-containing Hamburg steak-like food product, the method including mixing the fried tofu into a dough, wherein the length of the fried tofu is at least 2 mm and less than 20 mm and the content of the fried tofu in the non-meat-containing Hamburg steak-like food product is more than 20 mass% and less than 50 mass%.

Description

[Technical Field]

[0001] The present invention relates to a meat-free hamburger-like food product and a method for producing the same. [Background technology]

[0002] In recent years, concerns about food shortages due to increased meat consumption, efforts to reduce the environmental impact of meat production, growing demand for healthier meat alternatives, and efforts to alleviate ethical concerns surrounding meat consumption have led to active development of meat alternatives that have the same taste and texture as meat but do not use meat such as beef, pork, or chicken.

[0003] For example, meat-free hamburger-like foods that use granular soy protein as a meat substitute (hereinafter sometimes referred to as "meatless hamburger" or "vegetable hamburger") are commercially available.

[0004] Furthermore, as a technique for providing frozen hamburger steaks with a low or no meat content that have a juicy texture and a meaty texture when thawed and eaten, a method for producing frozen hamburger steaks has been proposed, which includes mixing tofu and / or powdered vegetable protein material with shredded konjac as ingredients, preparing a dough, and then shaping, heating, and freezing the mixture, in which the meat ingredient content in the dough is 20% by weight or less and the konjac content in the dough is 3 to 25% by weight, and the konjac is water-repellent after being frozen and thawed (see, for example, Patent Document 1).

[0005] However, in recent years, consumers have been demanding a higher level of texture similar to that of meat, and further improvements are currently required. In addition to texture, improvements are also required in terms of moldability and shape retention. [Prior art documents] [Patent documents]

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

[0007] The present invention aims to solve the above-mentioned problems of the prior art and to achieve the following objectives: That is, the present invention aims to provide a meat-free hamburger-like food product that has an excellent texture and is also excellent in formability and shape retention despite not containing meat, and a method for producing the same. [Means for solving the problem]

[0008] In order to solve the above problems, the present inventors conducted extensive research and found that by blending a specific amount of fried tofu of a specific length into dough, it is possible to obtain a meat-free hamburger-like food product that has an excellent texture and is also excellent in moldability and shape retention, despite not containing meat.

[0009] The present invention is based on the above findings of the present inventors, and the means for solving the above problems are as follows: <1> A meat-free hamburger-like food containing fried tofu, The length of the fried tofu is 2 mm or more and less than 20 mm, The meat-free hamburger steak-like food is characterized in that the content of the fried tofu in the meat-free hamburger steak-like food is more than 20% by mass and less than 50% by mass. <2> The length of the fried tofu is 2 mm or more and 17 mm or less. <1> 1. The meat-free hamburger-like food product according to claim 1. <3> The meat-free hamburger-like food product has a fried tofu content of 25% by mass or more and 47.5% by mass or less. <1> from <2> 1. The meat-free hamburger-like food according to any one of the preceding claims. <4> A method for producing a meat-free hamburger-like food product, comprising: Including blending fried tofu into the dough; The length of the fried tofu is 2 mm or more and less than 20 mm, The method for producing a meat-free hamburger-like food product is characterized in that the content of fried tofu in the meat-free hamburger-like food product is more than 20% by mass and less than 50% by mass. <5> The length of the fried tofu is 2 mm or more and 17 mm or less. <4> This is a method for producing the meat-free hamburger-like food product described in 1. <6> The meat-free hamburger-like food product has a fried tofu content of 25% by mass or more and 47.5% by mass or less. <4> from <5> 1. A method for producing the meat-free hamburger-like food product according to any one of the preceding claims. [Effects of the Invention]

[0010] According to the present invention, the above-mentioned problems of the prior art can be solved, the above-mentioned objects can be achieved, and a meat-free hamburger-like food product and a method for producing the same can be provided, which has an excellent texture and is also excellent in formability and shape retention despite not containing meat. DETAILED DESCRIPTION OF THE INVENTION

[0011] (Meat-free hamburger-like food and method for producing meat-free hamburger-like food) The meat-free hamburger-like food product of the present invention contains a specific amount of fried tofu of a specific length, and may further contain other ingredients as required. The method for producing the meat-free hamburger-like food is not particularly limited and can be appropriately selected depending on the purpose, but the method for producing the meat-free hamburger-like food of the present invention is preferred. Hereinafter, the meat-free hamburger-like food of the present invention will be described together with the method for producing the meat-free hamburger-like food of the present invention.

[0012] <Method of manufacturing meat-free hamburger-like food> The method for producing a meat-free hamburger-like food product of the present invention includes at least a dough preparation step, and may further include other steps, such as a cooking step, as necessary.

[0013] <<Dough preparation process>> The dough preparation step is a step of blending fried tofu into dough to prepare a dough containing fried tofu.

[0014] -Fried tofu- The fried tofu is a food product made by deep-frying thinly sliced ​​tofu. The fried tofu is produced by a known method and cut to a predetermined length. The length of the fried tofu is not particularly limited as long as it is 2 mm or more and less than 20 mm and can be appropriately selected depending on the purpose, but is preferably 2 mm or more and 17 mm or less, and more preferably 2 mm or more and 10 mm or less. A length in this preferred range is advantageous in terms of better moldability, shape retention, texture, and cuttability. In the present invention, the length of a fried tofu refers to the length in the thickness direction of the fried tofu, and the longest length among the lengths in the vertical and horizontal directions when the fried tofu is viewed from above. The fried tofu of the predetermined length can be prepared using a known cutting means.

[0015] The content of the fried tofu in the meat-free hamburger-like food (hereinafter sometimes referred to as "blending ratio") is not particularly limited as long as it is more than 20% by mass and less than 50% by mass, and can be appropriately selected depending on the purpose, but is preferably 25% by mass to 47.5% by mass, more preferably 27.5% by mass to 45% by mass, and particularly preferably 27.5% by mass to 40% by mass. The preferred range is advantageous in that it provides better moldability, shape retention, texture, and cuttability.

[0016] A dough containing fried tofu can be prepared by blending the fried tofu with the following dough.

[0017] -material- The dough (hereinafter sometimes referred to as "basic dough") is not particularly limited as long as it does not contain meat, and can be selected appropriately from meat-free hamburger-like foods, hamburgers with reduced meat content, or dough used in hamburgers. In the present invention, the meat refers to meat from animals that are commonly used as edible meat, such as beef, pork, and chicken.

[0018] Specific examples of ingredients contained in the base dough include emulsion curd, wheat protein, processed oils and fats, seasonings, onions, tofu, breadcrumbs, starch, etc. These may be used alone or in combination of two or more.

[0019] The method for preparing the emulsion curd is not particularly limited, and any known method can be appropriately selected. For example, the emulsion curd may be prepared by mixing soy milk, powdered soy protein, and vegetable oil such as soybean oil, followed by emulsification. The content of the emulsion curd in the base dough is not particularly limited and can be appropriately selected depending on the purpose, and may be, for example, 40 to 50% by mass.

[0020] The wheat protein is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include gluten. The content of the wheat protein in the base dough is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include 0 to 5% by mass.

[0021] The processed oils and fats are animal oils and fats, vegetable oils and fats, or mixtures thereof that have been hydrogenated, fractionated, or interesterified to adjust their melting points or to impart oxidation stability, and have been refined (deoxidized, bleached, deodorized, etc.) to make them suitable for consumption. The processed oil and fat is not particularly limited and can be appropriately selected depending on the purpose. Examples thereof include margarine and palm oil. The content of the processed oil and fat in the base dough is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include 5 to 7% by mass.

[0022] The seasoning is not particularly limited and can be appropriately selected depending on the purpose. Examples include sugars (monosaccharides and disaccharides such as sugar and glucose among carbohydrates), salt, spices, yeast extract, etc. The content of the seasoning in the base dough is not particularly limited and can be appropriately selected depending on the purpose, and may be, for example, 5.5 to 6.5% by mass.

[0023] The content of the onions in the base dough is not particularly limited and can be appropriately selected depending on the purpose, and may be, for example, 20 to 25% by mass. The shape, structure, and size of the onion are not particularly limited and can be appropriately selected depending on the purpose.

[0024] The content of the tofu in the base dough is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include 10 to 15% by mass. The shape, structure and size of the tofu are not particularly limited and can be appropriately selected depending on the purpose.

[0025] The content of the breadcrumbs in the base dough is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include 0 to 5% by mass.

[0026] The starch may be a raw starch that has not been subjected to any processing (such as corn starch), or may be a processed starch that has been subjected to a processing process. The modified starch refers to raw starch that has been subjected to physical, chemical, enzymatic or artificial processing. The modified starch is not particularly limited and can be appropriately selected depending on the purpose. Examples thereof include acetate starch and acetylated phosphate cross-linked starch. The content of the starch in the base dough is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include 3 to 5% by mass.

[0027] The method for preparing the base dough is not particularly limited and can be appropriately selected depending on the purpose. For example, the base dough can be prepared by mixing the respective components. The apparatus used to produce the emulsion card is not particularly limited and can be appropriately selected depending on the purpose. Examples thereof include a silent cutter and a kneader.

[0028] <<Cooking process>> The cooking step is a step of cooking the fried tofu-containing dough with heat. The cooking step may be carried out as is after the fried tofu-containing dough is formed, or may be carried out after freezing the dough after forming. If the dough is frozen, the dough may be thawed and then used in the cooking step, or the frozen dough may be used in the cooking step as is. The heating method is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include steaming, baking, etc. These may be performed alone or in combination of two or more. The heating means used for the heating is not particularly limited, and any known heating means can be appropriately selected. The heating conditions are not particularly limited and can be appropriately selected depending on the shape and size of the meat-free hamburger-like food product.

[0029] <<Other processes>> The other steps are not particularly limited as long as they do not impair the effects of the present invention, and can be selected appropriately depending on the purpose. For example, in addition to the cooking step described above, other steps include a molding step, a freezing step, and a thawing step.

[0030] -Molding process- The molding step is a step of molding the fried tofu-containing dough into a desired shape. The shape is not particularly limited and can be appropriately selected depending on the purpose. The molding step may involve molding using a mold or without using a mold.

[0031] -Freezing process- The freezing step is a step of freezing a shaped product obtained by shaping the fried tofu-containing dough. The shaped product may be cooked before the freezing step. The freezing means used for the freezing is not particularly limited, and any known freezing means can be appropriately selected, and examples thereof include a freezer and a freezer. The freezing conditions are not particularly limited and can be appropriately selected depending on the shape and size of the meat-free hamburger-like food product, and examples include a temperature condition of -20 to -50°C.

[0032] -Thaw process- The thawing step is a step of thawing the frozen molded product. The conditions for the thawing are not particularly limited and can be appropriately selected depending on the shape and size of the meat-free hamburger-like food product.

[0033] According to the method for producing a meat-free hamburger-like food product of the present invention, it is possible to efficiently and simply produce a meat-free hamburger-like food product that has an excellent texture and is also excellent in formability and shape retention, despite not containing meat.

[0034] <Meat-free hamburger-like food> The shape, structure and size of the meat-free hamburger-like food are not particularly limited and can be appropriately selected depending on the purpose.

[0035] The meat-free hamburger-like food of the present invention has an excellent texture and is also excellent in moldability and shape retention, despite not containing meat. Furthermore, since the meat-free hamburger-like food of the present invention has an excellent texture even when frozen, it can also be made into a frozen meat-free hamburger-like food. [Example]

[0036] The present invention will be explained in more detail below based on test examples, but the present invention is not limited to these test examples.

[0037] (Test Example 1: Meatless hamburger using fried tofu-1) Meatless hamburger steaks were produced using the base dough produced as described below and fried tofu of the following length, and various evaluations were carried out.

[0038] <Preparing the basic dough> Soy milk, powdered soy protein, and soybean oil were mixed and emulsified in a silent cutter to form a paste-like emulsion curd. Gluten was added to the emulsion curd and mixed, followed by the addition of processed oil (edible palm oil). Seasonings (sugar, salt, spices, and yeast extract) were then added and mixed. Onions and tofu were then added and mixed, followed by the addition of breadcrumbs, cornstarch, and modified starch (acetylated phosphate cross-linked starch) to form a base dough.

[0039] The blending ratio of each component in the basic dough is as follows: · Soy milk ··· 28.66% by mass · Powdered soy protein ··· 7.22% by mass · Soybean oil ··· 7.22% by mass Gluten 3.05% by mass · Processed oil and fat ··· 6.10% by mass · Sugar ··· 3.56% by mass Salt 0.81% by mass · Spices ··· 0.20% by mass Yeast extract: 1.22% by mass Onion 21.34% by mass · Tofu ··· 12.20% by mass Breadcrumbs 4.78% by mass Cornstarch 1.83% by mass Modified starch: 1.83% by mass Total 100.0% by mass

[0040] <Preparation of fried tofu> Fried tofu produced by a conventional method was cut into pieces to prepare the following four types of fried tofu. [Types of fried tofu] Fried tofu (1): Fried tofu with a length of 35-45mm Fried tofu (2): Fried tofu with a length of 20-22 mm Fried tofu (3): Fried tofu with a length between 13 and 17 mm Fried tofu (4): Fried tofu with a length of 8-10 mm Fried tofu (5): Fried tofu with a length of 2-5mm

[0041] <Preparation of meatless hamburger dough> The fried tofu was added to the base dough in one of the following amounts and mixed to prepare a meatless hamburger dough. [Amount of fried tofu] The amount of fried tofu in the total amount of fried tofu and base dough is 20.0%, 25.0%, 27.5%, 30.0%, 40.0%, 45.0%, 47.5%, or 50.0% by mass.

[0042] <Cooking> The dough was formed into an oval shape, which is the shape of a typical hamburger, and then steamed in a steamer at 85°C for 13 minutes.Then, the dough was frozen in a freezer (-30°C).The frozen dough was then grilled in a frying pan to obtain meatless hamburgers.

[0043] <Evaluation> -Moldability- The meatless hamburger dough prepared in the above section <Preparation of meatless hamburger dough> was formed into oval, spherical, and star shapes, and evaluated according to the following criteria. The results are shown in Table 1 below. [Evaluation criteria] ◎: Compared to the basic dough, the dough is more cohesive and is very easy to shape into ovals, spheres, and stars. ○: Compared to the basic dough, the dough is more cohesive and easier to shape into ovals, spheres, and stars. △: Compared to the basic dough, the dough is slightly less cohesive, and although it can be shaped into ovals, spheres, and stars, it is likely to fall apart. ×: It is difficult to mold into an oval, spherical, or star shape.

[0044] [Table 1]

[0045] -Shape retention- The meatless hamburger dough prepared in the above section "Preparation of meatless hamburger dough" was formed into an oval shape and dropped from a height of approximately 15 cm, and evaluated according to the following criteria. The results are shown in Table 2 below. [Evaluation criteria] ○: The molded product does not collapse or crack even after being dropped five times. △: After 5 drops, the molded product does not collapse, but cracks appear. ×: The molded product disintegrates within 5 drops.

[0046] [Table 2] In Table 2, "*" indicates that verification was not possible due to inability to mold.

[0047] In addition, the meatless hamburger dough (fried tofu length 2 to 5 mm, blending amount 40.0% by mass) and the basic dough were formed into ovals and steamed, and then their shape retention was evaluated in the same manner.The molded products made from the basic dough did not collapse, but cracked, whereas the molded products made from the meatless hamburger dough did not collapse or crack.

[0048] -Texture- The texture (graininess) of the frozen and grilled hamburger steaks was evaluated by seven evaluators according to the following criteria. The most common evaluations made by the seven evaluators are shown in Table 3 below. [Evaluation criteria] +++: The tissue breaks apart easily in the mouth when chewed, and feels very much like meat particles. ++: The tissue breaks apart easily in the mouth when chewed, and feels like grains of meat. +: The tissue breaks down easily in the mouth when chewed, and feels somewhat like grains of meat. - : Has a soft and homogeneous texture when chewed, or has a texture that is different from the texture of meat grains.

[0049] [Table 3]

[0050] Furthermore, when the texture of a meatless hamburger steak produced using the meatless hamburger steak dough (fried tofu length 2 to 5 mm, blending amount 45% by mass) and a commercially available meatless hamburger steak (Teriyaki Vegetable Soybean Steak (manufactured by Saniku Foods Co., Ltd.)) was evaluated in the same manner, the commercially available product was rated "-", while the hamburger steak made using the meatless hamburger steak dough was rated "+++".

[0051] -Cutting ability- After freezing, the grilled hamburger steak was cut vertically into bite-sized pieces in two directions, lengthwise and widthwise, and the cuttability was evaluated according to the following evaluation criteria. The results are shown in Table 4 below. [Evaluation criteria] ○: Can be cut into bite-sized pieces without any problems. ×: It can be cut into bite-sized pieces, but the fried tofu is visible or falls off from the cut surface, or it falls apart from the cut surface.

[0052] [Table 4]

[0053] (Test Example 2: Meatless hamburger using ganmodoki) A meatless hamburger was produced in the same manner as in Test Example 1, except that the fried tofu in Test Example 1 was replaced with tofu (length 1 to 8 mm, blending amount 30.0 mass%). Also, in the same manner as in Test Example 1, the formability and texture were evaluated. As a result, the evaluation result of moldability was "○" and the evaluation result of texture was "-".

[0054] (Test Example 3: Meatless hamburger using fried tofu-2) Meatless hamburger steaks (gluten-free) were produced using the base dough produced as described below and fried tofu of the following length, and various evaluations were carried out.

[0055] <Preparing the basic dough> Soy milk, powdered soy protein, and soybean oil were mixed and emulsified in a silent cutter to form a paste-like emulsion curd. Processed oil (edible palm oil) was added to the emulsion curd. Next, seasonings (sugar, salt, spices, and yeast extract) were added and mixed. After that, onion and tofu were added and mixed, and then corn starch and modified starch (acetylated phosphate cross-linked starch) were added and mixed to form a base dough.

[0056] The blending ratio of each component in the basic dough is as follows: · Soy milk ··· 31.1% by mass · Powdered soy protein ··· 7.8% by mass · Soybean oil ··· 7.8% by mass · Processed oil and fat ··· 6.6% by mass · Sugar ··· 3.9% by mass Salt 0.9% by mass · Spices ··· 0.2% by mass Yeast extract: 1.3% by mass Onion 23.2% by mass · Tofu ··· 13.2% by mass Cornstarch 2.0% by mass Modified starch: 2.0% by mass Total 100.0% by mass

[0057] <Preparation of fried tofu> Fried tofu produced by a conventional method was cut to prepare fried tofu pieces having lengths in the range of 2 to 5 mm.

[0058] <Preparation of meatless hamburger dough> The fried tofu was added to and mixed with the base dough so that the amount of fried tofu was 30.0 mass % of the total amount of fried tofu and base dough, to prepare a meatless hamburger dough.

[0059] <Cooking> The dough was formed into an oval shape, which is the shape of a typical hamburger, and then steamed in a steamer at 85°C for 13 minutes.Then, it was frozen in a freezer (-30°C).The frozen product was then grilled in a frying pan to obtain a meatless hamburger (gluten-free).

[0060] <Evaluation> -Moldability- The moldability of the meatless hamburger dough prepared in the above section <Preparation of meatless hamburger dough> was evaluated in the same manner as in Test Example 1. The result was "Good".

[0061] -Shape retention- The meatless hamburger dough prepared in the above section <Preparation of meatless hamburger dough> was formed into an oval shape, and the shape retention of the oval shape was evaluated in the same manner as in Test Example 1. The result was "Good".

[0062] -Texture- After freezing, the texture (graininess of meat) of the grilled hamburger steak was evaluated in the same manner as in Test Example 1. The result was "++".

[0063] -Cutting ability- The cuttability of the frozen and grilled hamburger steak was evaluated in the same manner as in Test Example 1. The result was "Good."

[0064] As described above, it has been confirmed that, according to the present invention, by blending a specific amount of fried tofu of a specific length, it is possible to obtain a meat-free hamburger-like food product that has an excellent texture and is also excellent in moldability and shape retention, despite not containing meat.

Claims

1. A meat-free hamburger-like food containing fried tofu, The length of the fried tofu is 2 mm or more and 10 mm or less, A meat-free hamburger-like food, characterized in that the content of the fried tofu in the meat-free hamburger-like food is 25% by mass or more and 40% by mass or less.

2. A method for producing a meat-free hamburger-like food product, comprising: Including blending fried tofu into the dough; The length of the fried tofu is 2 mm or more and 10 mm or less, A method for producing a meat-free hamburger-like food, characterized in that the content of fried tofu in the meat-free hamburger-like food is 25% by mass or more and 40% by mass or less.

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