Oil and fat composition for meat-like foods

Abstract

To provide a fat composition for a meat-like food product which is excellent in handleability when used in a meat-like food product, and which is excellent in firing yield, juicy feeling and texture improving effect.SOLUTION: There is provided a fat composition for a meat-like food product whose solid fat content is 15-50% at 10°C and less than 10% at 35°C.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil and fat composition for meat-like foods. [Background technology]

[0002] In recent years, due to health-conscious and environmental concerns, there has been an increasing demand for foods in which meat is partially or entirely replaced with plant-based protein ingredients (hereinafter referred to as "meat-like foods"). These foods have attracted attention because they are low in cholesterol and high in protein, and hamburger steaks, sausages, and other products are already on the market. Since vegetable protein materials and meat-like foods are inferior in juiciness and texture compared to processed meat foods that have generally been eaten, attempts have been made to improve these properties by adding an oil or fat composition for meat-like foods. Furthermore, if the water or oil content is increased to improve the juiciness, the increased liquid content reduces the shape retention of the meat-like food, which can make it difficult to shape the food into hamburger steaks, sausages, etc. When any food, not just meat-like foods, is heated, a loss of product weight occurs. Therefore, various methods have been attempted to improve the yield during heating and baking.

[0003] Patent Document 1 describes the use of an oil and fat composition for processed foods having a specific composition in order to improve the juiciness of processed foods.It also describes the use of an oil and fat composition for processed foods having a specific composition in order to improve the juiciness of processed foods that use vegetable protein materials.

[0004] Patent Document 2 discloses a technique for improving yield when baking processed meat foods by dusting one side with flour and baking the opposite side. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] International Publication No. 2020 / 004058 [Patent Document 2] Patent Publication No. 2020-162451 Summary of the Invention [Problem to be solved by the invention]

[0006] However, according to the investigations conducted by the present inventors, the oil and fat composition for processed foods of Patent Document 1 was not found to be sufficient in improving the juiciness and texture when used in meat-like foods. In particular, when the temperature of the meat-like food decreases during consumption, the oil and fat cools and solidifies, resulting in an unnaturally hard texture. In addition, in order to prepare the oil and fat composition, some processing step such as a grinding step was required. Furthermore, Patent Document 2 describes a manufacturing method for improving the yield when processed meat foods are heated and baked, but this requires a special manufacturing process.

[0007] An object of the present invention is to provide an oil and fat composition for meat-like foods that is easy to handle when used in meat-like foods and has excellent effects of improving baking yield, juiciness, and texture. [Means for solving the problem]

[0008] According to the present invention, the following fat and oil compositions for meat-like foods can be provided. 1. An oil and fat composition for meat-like foods, having a solid fat content of 15 to 50% at 10°C and less than 10% at 35°C. 2. The fat and oil composition for meat-like foods according to 1, comprising at least one selected from the group consisting of lauric solid fats and fats obtained by interesterification of a mixture of lauric solid fats and other fats and oils. 3. The fat and oil composition for meat-like foods according to 1 or 2, wherein the content of lauric acid in all constituent fatty acids of the fat and oil composition is 6 to 39 mass %. 4. The fat and oil composition for meat-like foods according to any one of 1 to 3, wherein the content of saturated fatty acids in all constituent fatty acids of the fat and oil composition is 30 to 70 mass %. 5. The fat and oil composition for meat-like foods according to any one of 1 to 4, which has a solid fat content of 15 to 60% at 5°C. 6. A meat-like food comprising the fat and oil composition for meat-like foods according to any one of 1 to 5 and one or more vegetable protein materials. 7. A meat-like food product according to 6, wherein the vegetable protein material is a material containing one or more proteins selected from the group consisting of soybean protein, pea protein, chickpea protein, lentil protein, kidney bean protein, and fava bean protein. 8. A meat-like food product according to 6 or 7, wherein the plant protein material contains soy protein. 9. A method for producing a meat-like food, comprising the steps of: mixing the fat and oil composition for meat-like foods according to any one of 1 to 5 with one or more vegetable protein materials to prepare a mixture; forming the mixture into a predetermined shape to form a molded product; and heat-treating the molded product. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide an oil and fat composition for meat-like foods that is easy to handle when used in meat-like foods and has excellent effects of improving baking yield, juiciness, and texture. DETAILED DESCRIPTION OF THE INVENTION

[0010] Hereinafter, an embodiment of the present invention will be described.

[0011] [Oil and fat composition for meat-like foods] The fat and oil composition for meat-like foods of the present invention has a solid fat content of 15 to 50% at 10°C and less than 10% at 35°C. This makes it possible to provide an oil and fat composition for meat-like foods that is easy to handle when used in meat-like foods and has excellent effects of improving baking yield, juiciness, and texture.

[0012] The handleability refers to the dispersibility of the oil and fat composition for meat-like foods in a mixture when producing a meat-like food, and the moldability of the mixture before heating to form a meat-like food. The better the oil and fat composition for meat-like foods is dispersed in the mixture and the easier the mixture is to mold, the better the handleability. The baking yield refers to the ratio of the weight after baking to the weight before baking in the heating and baking process when producing meat-like foods, and the higher the baking yield, the smaller the amount of loss in the heating and baking process. The juiciness refers to the feeling of the liquid component overflowing from the meat-like food when chewed during eating, and the greater the amount of overflowing liquid component, the better the juiciness. Texture refers to the chewiness of a meat-like food when eaten, and the more granular the chewiness, which is closer to that of livestock meat, the better the texture.

[0013] [Solid fat content (hereinafter also referred to as "SFC")] The fat and oil composition for meat-like foods of the present invention has a solid fat content of 15 to 50% at 10° C. The SFC at 10° C. is preferably 18 to 47%, more preferably 24 to 40%. When the SFC at 10°C is within the above range, an oil and fat composition for meat-like foods that is excellent in handleability and baking yield when used in meat-like foods can be obtained. If the SFC at 10°C exceeds the above range, dispersibility and baking yield will be poor, and if it is below the above range, formability before heating will be poor. Furthermore, when the SFC at 10°C is equal to or greater than the lower limit of the above range, the meat-like food is excellent in improving the juiciness and texture when hot.

[0014] The SFC at 10°C may be, for example, 15% or more, 18% or more, 21% or more, or 24% or more, and may be 50% or less, 47% or less, 44% or less, or 40% or less.

[0015] The fat and oil composition for meat-like foods of the present invention has an SFC of less than 10% at 35° C. The SFC at 35° C. is preferably 0.3 to 7%, more preferably 0.9 to 4%. Provided that the SFC at 10°C is within the aforementioned range, if the SFC at 35°C is within the above range, the meat-like food will have an excellent effect of improving the juiciness and texture when cooled.

[0016] The SFC at 35°C may be, for example, 0% or more, 0.3% or more, 0.5% or more, 0.7% or more, or 0.9% or more, and may be less than 10%, 9% or less, 7% or less, or 4% or less.

[0017] The fat and oil composition for meat-like foods of the present invention has an SFC at 5°C of preferably 15 to 60%, more preferably 25 to 55%, and particularly preferably 25 to 49%.

[0018] The SFC at 5°C may be, for example, 15% or more, 18% or more, 21% or more, or 25% or more, and may be 60% or less, 59% or less, 55% or less, or 49% or less.

[0019] The fat and oil composition for meat-like foods of the present invention has an SFC at 30°C of preferably 1.0 to 11%, more preferably 1.5 to 10%.

[0020] The SFC at 30°C may be, for example, 1.0% or more, 1.2% or more, or 1.5% or more, and may be 11% or less, or 10% or less.

[0021] The SFC (unit: %) can be measured by the method described in the Examples based on "2.2.9-2013 Solid Fat Content (NMR Method)" of the Standard Methods for Analysis of Fats, Oils and Related Materials (Japan Oil Chemists' Society).

[0022] According to a preferred embodiment of the present invention, the fat and oil composition for meat-like foods contains one or more fats and oils selected from the group consisting of (A) lauric solid fats and fats obtained by interesterification of a mixture of lauric solid fats and other fats and oils (hereinafter also referred to as "component (A)"). The fat and oil composition for meat-like foods may further contain one or more fats and oils selected from the group consisting of (B) liquid oil (hereinafter also referred to as "component (B)"), (C) non-lauric hardened oil (hereinafter also referred to as "component (C)"), and (D) non-lauric solid fat (hereinafter also referred to as "component (D)").

[0023] The content of component (A) in the oil and fat composition for meat-like foods is not particularly limited as long as the SFC of the oil and fat composition for meat-like foods at 10°C and 35°C is within the above range, and may be, for example, 20% or more, 24% or more, or 28% or more, or 100% or less, 90% or less, or 80% or less, based on the entire oil and fat composition for meat-like foods.

[0024] The content of component (B) in the oil and fat composition for meat-like foods is not particularly limited as long as the SFC of the oil and fat composition for meat-like foods at 10°C and 35°C is within the above range, and may be, for example, 0% or more, 10% or more, 20% or more, or 25% or more, or 80% or less, 75% or less, or 70% or less, relative to the entire oil and fat composition for meat-like foods.

[0025] The content of component (C) in the oil and fat composition for meat-like foods is not particularly limited as long as the SFC of the oil and fat composition for meat-like foods at 10°C and 35°C is within the above range, and may be, for example, 0% or more, 0.5% or more, or 1% or more, or 10% or less, 8% or less, or 5% or less, based on the entire oil and fat composition for meat-like foods.

[0026] The content of component (D) in the oil and fat composition for meat-like foods is not particularly limited as long as the SFC of the oil and fat composition for meat-like foods at 10°C and 35°C is within the above range, and may be, for example, 0% or more, 5% or more, or 8% or more, or 30% or less, 25% or less, or 20% or less, based on the entire oil and fat composition for meat-like foods.

[0027] (A) One or more fats selected from the group consisting of lauric solid fats and fats obtained by interesterification of a mixture of lauric solid fats and other fats and oils. "Lauric acid solid fat" is a fat or oil that contains 30% by mass or more of lauric acid relative to the mass of all constituent fatty acids and is solid at room temperature (e.g., 15°C). "Solid" means that it maintains a certain shape. Examples include coconut oil, palm kernel oil, fractionated oils thereof, hardened oils thereof, interesterified oils of one or more of these, and mixed oils of two or more of these.

[0028] The lauric solid fat is preferably one or more oils selected from the group consisting of palm kernel oil, its fractionated oils, hydrogenated oils thereof, and one or more interesterified oils thereof, and more preferably one or more oils selected from the group consisting of palm kernel oil, extremely hydrogenated palm kernel oil, interesterified extremely hydrogenated palm kernel oil, and palm kernel stearin.

[0029] The "oil and fat obtained by interesterifying a mixed oil of a lauric solid fat and other fats and oils" is an interesterified oil and fat obtained by subjecting a mixed oil of a lauric solid fat and other fats and oils and fats to interesterification. The oil or fat obtained by interesterifying a mixed oil of a lauric solid fat and other oils or fats is preferably an interesterified oil or fat containing lauric acid in an amount of 3% by mass or more but less than 30% by mass relative to the mass of all constituent fatty acids, and containing one or more oils or fats selected from the group consisting of palm oil or its fractionated oils and liquid oils as other oils or fats. The interesterified oil or fat may be either a selective interesterified oil or a random interesterified oil, but is preferably a random interesterified oil or fat.

[0030] (B) Liquid oil The "liquid oil" is not particularly limited as long as it has an SFC (solid fat content) of 0% at room temperature (e.g., 15°C), and examples include soybean oil, high oleic rapeseed oil, rapeseed oil, high-oleic rapeseed oil, high oleic sunflower oil, sunflower oil, high oleic safflower oil, safflower oil, corn oil, cottonseed oil, olive oil, linseed oil, sesame oil, perilla oil, grapeseed oil, chia seed oil, rice oil, pumpkin seed oil, avocado oil, peanut oil, macadamia nut oil, hemp oil, argan oil, almond oil, walnut oil, and palm double olein (or palm low-melting point fraction with a melting point of less than 18°C), as well as mixtures of two or more of these.

[0031] (C) Non-lauric hydrogenated oil "Non-lauric super-hardened oil" is an edible oil or fat that has been subjected to a super-hardening treatment and has a lauric acid content of less than 3% by mass relative to the mass of all constituent fatty acids. "Super-hardening" refers to converting unsaturated fatty acids into completely saturated fatty acids by hydrogenation. Hydrogenation can be carried out appropriately using methods known to those skilled in the art. For example, it can be carried out according to the method described in "Practical Edible Oil Production" (by Miyagawa Takaaki, Saiwai Shobo, first edition, first printing published July 5, 1988).

[0032] Examples of raw material oils and fats for the non-lauric extremely hydrogenated oil include those typically used as edible oils and fats. The raw material oils and fats are preferably one or more oils and fats selected from the group consisting of palm oil, palm fractionated oil, rapeseed oil, high-yellow rapeseed oil, soybean oil, corn oil, cottonseed oil, rice bran oil, safflower oil, and olive oil, more preferably one or more oils and fats selected from the group consisting of rapeseed oil, high-yellow rapeseed oil, soybean oil, and palm-based oils and fats, and even more preferably one or more oils and fats selected from the group consisting of high-yellow rapeseed oil and palm oil. The melting point of the non-lauric hardened oil is preferably 50°C or higher.

[0033] (D) Non-lauric solid fat "Non-lauric solid fat" is a fat or oil that contains less than 3% by mass of lauric acid relative to the mass of all constituent fatty acids and is solid at room temperature (e.g., 15°C). However, this does not include fats or oils that have been subjected to extreme hardening treatment. The non-lauric solid fat is preferably palm oil, palm olein, palm midfraction, palm stearin, cocoa butter, shea butter; interesterified fats of one or more of these; or a mixed oil of two or more of these, more preferably palm oil, palm olein, interesterified fats of one or more of these, or a mixed oil of two or more of these.

[0034] The SFC of the oil and fat composition for meat-like foods can be adjusted appropriately by changing the mixing ratio of components (A), (B), (C), and (D). For example, increasing the ratio of component (A), such as palm kernel oil, can increase the SFC in the low to room temperature range (below 15°C), while increasing the ratio of component (B), such as corn oil, can decrease the SFC in the low to room temperature range and in the high temperature range (35°C). Increasing the ratio of component (C), such as extremely hardened palm oil, can increase the SFC in the low to room temperature range and in the high temperature range. Increasing the ratio of component (D), such as palm oil, can decrease the SFC in the low temperature range relative to components (A) and (C). Furthermore, by adding components (B), (B), (B), (C) in any ratio to component (A), the SFC at each temperature can be fine-tuned (for example, adjusted to a range of 15 to 50% at 10°C and less than 10% at 35°C).

[0035] [Fatty acid composition] In the fat and oil composition for meat-like foods of the present invention, the content of lauric acid relative to the mass of all constituent fatty acids is preferably 6 to 39 mass %, more preferably 8 to 30 mass %. By setting the lauric acid content within the above range, the handling properties of the meat-like food can be improved, and the baking yield, juiciness, and texture can be improved.

[0036] The content of lauric acid in the oil and fat composition for meat-like foods is not particularly limited as long as it can improve the handleability of the meat-like food and improve the baking yield, juiciness, and texture of the meat-like food, and may be, for example, 6% or more, 7% or more, or 8% or more, and may be 39% or less, 36% or less, or 30% or less, based on the entire oil and fat composition for meat-like foods.

[0037] In the fat and oil composition for meat-like foods of the present invention, the content of saturated fatty acids relative to the mass of all constituent fatty acids is preferably 30 to 70 mass %, more preferably 40 to 65 mass %. By setting the saturated fatty acid content within the above range, the handling properties of the meat-like food can be improved, and the baking yield, juiciness, and texture can be improved.

[0038] The saturated fatty acid content in the oil and fat composition for meat-like foods is not particularly limited as long as it can improve the handleability of the meat-like food and improve the baking yield, juiciness, and texture, and may be, for example, 30% or more, 35% or more, or 40% or more, and may be 70% or less, 68% or less, or 65% or less, based on the entire oil and fat composition for meat-like foods.

[0039] The fatty acid composition of the oil and fat composition for meat-like foods of the present invention can be determined by a conventional method. Specifically, it can be measured based on "2.4.2.3-2013 Fatty Acid Composition (Capillary Gas Chromatography)" of the Standard Methods for the Analysis of Fats, Oils, and Related Materials (Japan Oil Chemists' Society).

[0040] The fat and oil composition for meat-like foods of the present invention may contain one or more of the following ingredients as appropriate, within the range that does not inhibit the effects of the present invention: emulsifiers, pH adjusters, salts, proteins, amino acids, enzymes, carbohydrates, dietary fiber, seasonings, flavorings, spices, colorants, antioxidants, water, etc.

[0041] The fat and oil composition for meat-like foods of the present invention is preferably not an emulsion from the viewpoints of preventing hydrolysis reactions, preservation properties, etc.

[0042] The fat and oil composition for meat-like foods of the present invention preferably consists of only vegetable fat and oil, from the viewpoints of stabilizing the quality of the raw material fat and oil and reducing cholesterol, etc.

[0043] The oil and fat composition for meat-like foods of the present invention is preferably in a paste form at room temperature (10 to 30°C) from the viewpoint of improving the dispersibility of the oil and fat composition for meat-like foods in meat-like foods by increasing the fluidity, and from the viewpoint of increasing the viscosity of the mixture and improving the formability of the meat-like food before heating. The term "paste form" refers to a state that has fluidity at room temperature (excluding a liquid state). As long as the oil and fat composition has a certain degree of fluidity, it may have a viscosity that allows it to maintain a certain shape at room temperature.

[0044] [Meat-like foods] The meat-like food of the present invention comprises the above-described oil and fat composition for meat-like foods of the present invention and a vegetable protein material. The vegetable protein material may be one or a combination of two or more selected from grains such as wheat and beans (e.g., soybeans, lentils, chickpeas, and peas), vegetables, and potatoes, but is not particularly limited as long as it contains vegetable protein. The vegetable protein material preferably contains 30% by mass or more of vegetable protein on a dry mass basis.

[0045] For example, when using soybean-derived protein, soybeans may be processed by defatting, concentrating, extracting, molding, etc. to increase the protein concentration, and may be commercially available or freshly prepared. The soybean-derived protein is preferably soybean-derived protein that has been pre-processed into mince.

[0046] In the meat-like food of the present invention, the blending amount of the oil and fat composition for meat-like foods is preferably 1 to 30% by mass, more preferably 10 to 25% by mass. By blending the oil and fat composition for meat-like foods in the above range, the handling property of the meat-like food can be improved, and the baking yield, juiciness, and texture can be improved.

[0047] The meat-like food product of the present invention may contain other food ingredients for constituting the intended food product, such as egg white, vegetables, seasonings, grain flours, starches, dietary fiber, thickening polysaccharides, sugars, salts, spices, coloring agents, preservatives, etc., to the extent that the effects of the present invention are not inhibited.

[0048] The meat-like food of the present invention preferably does not substantially contain livestock meat (e.g., beef, pork, chicken, horse meat, or mutton). Here, "substantially does not contain livestock meat" means that the amount of livestock meat in the meat-like food is preferably 5% by mass or less, more preferably 3% by mass or less, and even more preferably 1% by mass or less, and most preferably does not contain livestock meat.

[0049] The meat-like food of the present invention is a food composed of vegetable protein, such as hamburger steak, sausage, meatball, pressed ham, chopped ham, salami, nuggets, minced meat cutlet, stuffed cabbage, meatloaf, terrine, meatball, Chinese steamed bun, dumpling, spring roll, shumai, and formed meat.

[0050] [Method of manufacturing meat-like foods] The method for producing a meat-like food of the present invention is characterized in that, when producing the above-mentioned meat-like food, the oil-and-fat composition for meat-like foods of the present invention is mixed with one or more vegetable protein materials. The meat-like food can be obtained through steps including a step of forming a mixture containing the oil-and-fat composition for meat-like foods and one or more vegetable protein materials, a step of molding the mixture into a predetermined shape to form a molded product, and a step of heat-treating the molded product. [Example]

[0051] The present invention will be explained in more detail below by showing examples, but the scope of the present invention is not limited to the descriptions of these examples in any way.

[0052] As examples and comparative examples, meat-like foods were prepared using various oil and fat compositions for meat-like foods and evaluated.

[0053] (Oil and fat composition for meat-like foods) Oil and fat compositions 1 to 15 for meat-like foods obtained in the "Production of oil and fat compositions for meat-like foods" described below (vegetable protein material) Soy Lab Soy Meat, Minced (Marukome Co., Ltd., Dried) (breadcrumbs) Frystar Seven (manufactured by Frystar Co., Ltd.) (cornstarch) Homemade Cake Cornstarch (Kyoritsu Foods Co., Ltd.) (Hamburg steak seasoning) SPICE & HERB Seasoning Hamburger (S&B Foods Co., Ltd.) (methylcellulose) Metrolose MCE-100TS (Shin-Etsu Chemical Co., Ltd.) (others) The onions and eggs used were commercially available.

[0054] [Preparation of oils and fats] The oils and fats used were prepared as follows:

[0055] Component (A) (Palm kernel oil) Palm kernel oil was obtained by bleaching and deodorizing (melting point 28°C). (extremely hardened palm kernel oil) It was obtained by subjecting palm kernel oil to an extreme hardening process, followed by bleaching and deodorization (melting point 40°C). (Interesterified super-hardened palm kernel oil) This was obtained by subjecting extremely hardened palm kernel oil to a random transesterification reaction at 90°C for 30 minutes using 0.12% by mass of sodium methylate as a catalyst, followed by bleaching and deodorization (melting point 35°C). (Palm kernel stearin) Palm kernel oil was separated into high-melting and low-melting fractions using natural fractionation, and the high-melting fraction was bleached and deodorized to obtain this (melting point: 31°C). (Randomly Interesterified Oil 1) This was obtained by carrying out a random transesterification reaction with a palm oil: coconut oil ratio of 60:40 using 0.12 mass % sodium methylate as a catalyst at 90°C for 30 minutes, followed by bleaching and deodorization (melting point 33°C). (Randomly Interesterified Oil 2) The product was obtained by random transesterification at 90°C for 30 minutes using a palm oil: palm kernel olein: palm stearin ratio of 67:25:8 and 0.12% by mass of sodium methylate as a catalyst, followed by bleaching and deodorization (melting point 36°C). (Randomly Interesterified Oil 3) The product was obtained by random transesterification of coconut oil, palm olein, and rice oil in a ratio of 30:55:15 using 0.12% by mass of sodium methylate as a catalyst at 90°C for 30 minutes, followed by bleaching and deodorization (melting point 31°C). (Randomly Interesterified Oil 4) The oil was obtained by random transesterification of palm oil, coconut oil, and rapeseed oil in a ratio of 80:10:10 using 0.12% by mass of sodium methylate as a catalyst at 90°C for 30 minutes, followed by bleaching and deodorization (melting point 37°C).

[0056] (B) Component (corn oil) It was obtained by bleaching and deodorizing corn oil. (High oleic rapeseed oil) This was obtained by bleaching and deodorizing high oleic rapeseed oil. (Palm double olein) Palm olein was separated into high-melting and low-melting fractions by natural fractionation, and the low-melting fraction was bleached and deodorized to obtain this oil (iodine value 64).

[0057] (C) Component (extremely hydrogenated palm oil) It was obtained by subjecting palm oil to extreme hardening treatment, bleaching, and deodorizing (melting point 58°C). (Extremely hydrogenated high-energy rapeseed oil) This oil was obtained by subjecting high-erucic rapeseed oil (erucic acid content: approximately 46% by mass) to an extreme hardening treatment, followed by bleaching and deodorization (melting point: 60°C).

[0058] (D) Component (Palm oil) Palm oil was obtained by bleaching and deodorizing (melting point 37°C). (Palm olein) Palm oil was fractionated into high-melting and low-melting fractions by natural fractionation, and the low-melting fraction was bleached and deodorized to obtain this oil (iodine value 56, melting point 22°C).

[0059] [Production of fat and oil composition for meat-like foods] Each fat was heated to about 60°C to completely melt, mixed according to the composition shown in Table 1, and then rapidly cooled and kneaded to form a shortening-like substance, which were used as fat and oil compositions for meat-like foods (fat and oil compositions for meat-like foods 1 to 9, 11 to 15). For fat and oil composition for meat-like foods 10, the liquid form was used as is.

[0060] [Measurement of fatty acid composition] The fatty acid composition of each of the meat-like food oil and fat compositions 1 to 15 was measured based on "2.4.2.3-2013 Fatty acid composition (capillary gas chromatography)" of the Standard Methods for Analysis of Fats, Oils, and Related Materials (Japan Oil Chemists' Society), and the contents of lauric acid and saturated fatty acids were calculated. The results are shown in Table 1.

[0061] [Table 1]

[0062] [Measurement of solid fat content (SFC)] The solid fat content (SFC) of the oil and fat composition for meat-like foods used as a raw material was measured under the following conditions. Specifically, the oil and fat composition for meat-like foods was held at 60°C for 30 minutes to completely melt, and then held at 0°C for 30 minutes to solidify. It was then held at 25°C for 30 minutes to temper, and then held at 0°C for 30 minutes. It was then held at each measurement temperature (5°C to 10°C, 30°C to 35°C in 5°C increments) for 30 minutes, and the SFC (%) was measured using an SFC measuring device (SFC-3000, manufactured by Astec Co., Ltd.). The results are shown in Table 2.

[0063] [Table 2]

[0064] Examples 1 to 9, Comparative Examples 1 to 6 [Preparation of meat-like foods] A soybean hamburger as a meat-like food was prepared according to the following procedure.

[0065] [Ingredient preparation] The required amount of vegetable protein material (dried product) was boiled in boiling water for 1 minute, then drained in a colander, left to cool for 20 minutes, and used as the raw material (soy meat). Fresh onions were crushed in a food processor for 5 seconds, the onions stuck to the inside of the processor's container were dropped back into the container, and the onions were crushed again for 5 seconds. The resulting product was used as the raw material. Eggs were separated into egg whites and egg yolks, and the egg whites were used as the raw material. The meat-like food fat and oil compositions 12 and 13 were crushed in a food processor for 20 seconds to form small pieces with a maximum length of 2.8 mm to 4.0 mm, and the resulting pieces were used as raw materials. The maximum length was measured by a sieve test.

[0066] [cooking] Each ingredient was weighed into a stainless steel bowl according to the blending amounts shown in Table 3. The blending amounts in Table 3 are expressed as mass % of the total mass of each ingredient. A Hobart mixer equipped with a beater was used to mix at medium speed for 1 minute. The mixture was rolled into balls, weighed out as 40 g, and de-aired 20 times with both hands before being pressed into a stainless steel mold (diameter 6.0 cm, height 2.4 cm) to obtain a molded product. The resulting molded products were arranged on a baking sheet and left to stand in a refrigerator at 5°C for 30 minutes. The cookies were baked in an oven with top heat set at 200°C and bottom heat set at 200°C for 6 minutes on each side (a total of 12 minutes), and then allowed to cool at room temperature for 20 minutes. The cookies were wrapped in food wrap and placed in a -20°C freezer, and after overnight or more, they were thawed naturally and then served on a plate. After heating in a microwave oven at 500W for 1 minute 20 seconds, approximately half of the cookies were eaten, and the juiciness and texture while hot were evaluated. The cookies were then allowed to cool at room temperature for 30 minutes, and then eaten again, and the juiciness and texture after cooling were evaluated.

[0067] [Table 3]

[0068] [Evaluation of ease of handling] As the handleability of the oil and fat compositions for meat-like foods, the dispersibility of the oil and fat compositions for meat-like foods and the moldability of the meat-like foods before heating were evaluated according to the following criteria when preparing the meat-like foods (soybean hamburger steaks) of Examples 1 to 9 and Comparative Examples 1 to 6. The results are shown in Table 4. (Evaluation of dispersibility) ◎: Kneaded evenly 〇: Most of the mixture is kneaded evenly, but some lumps of oil remain △: Some of the fat is kneaded evenly, but many lumps of fat remain ×: Almost not kneaded in, all or most of the fat remains as lumps (Evaluation of formability before heating) ◎: No deformation at all, easy to remove from the mold 〇: Retains shape ×: Can be molded, but easily loses shape

[0069] [Evaluation of firing yield] The baking yield (%) when the meat-like food was heated and baked in an oven was determined as follows. The weight before firing was (X), the weight after firing was (Y), and (Y / X) x 100 was the firing yield (%). The firing yield was evaluated according to the following criteria, and the results are shown in Table 4. ◎: 82% or more ○: 79% or more but less than 82% △: 77% or more but less than 79% ×: Less than 77%

[0070] [Sensory evaluation] The meat-like foods (soybean hamburger steaks) prepared in Examples 1 to 9 and Comparative Examples 1 to 6 were eaten, and the juiciness and texture when hot and after cooling were evaluated by six evaluation panelists using the following evaluation criteria. Prior to evaluation, the six evaluation panelists agreed on the extent to which changes in juiciness and texture would result in a positive or negative score. The average scores of the six panelists for each of juiciness and texture were calculated. The results are shown in Table 4. (Evaluation of juiciness) 5 points: The juices flow from the moment you bite into it, and it is as juicy as or even juicier than regular meat. 4 points: The juices overflow when chewing, and it has a juicy texture similar to meat. 3 points: The meat juice comes out when you chew it well, but it lacks a little juiciness. 2 points: Not much juice comes out when chewing, so it's hard to feel the juiciness. 1 point: When chewing, you can't feel any juices in the meat, and it doesn't feel juicy. (Texture evaluation) 5 points: Chewy and granular, with a meaty texture 4 points: Has a chewy texture similar to meat and a grainy texture 3 points: Natural texture, but a little chewy and lacking in graininess 2 points: Soft with little grain, or unnatural hardness. 1 point: Sticky and grainy, with a paste-like texture, or very hard.

[0071] [Table 4]

[0072] The SFC at 10°C is thought to affect dispersibility and moldability before heating. Comparative Examples 1 and 6, in which the SFC at 10°C was less than 15%, had poor moldability before heating, and Comparative Examples 2 to 5, in which the SFC at 10°C was more than 50%, had poor dispersibility. However, Examples 1 to 9, in which the SFC at 10°C was 15 to 50%, all showed good results. In addition, the SFC at 10°C is thought to affect the firing yield, and the firing yield was poor in Comparative Examples 2 to 5, where the SFC at 10°C exceeded 50%, whereas the firing yield was good in Examples 1 to 9, where the SFC at 10°C was 50% or less. Furthermore, the SFC at 10°C is thought to affect the juiciness and texture when hot. In Comparative Examples 1 and 6, where the SFC at 10°C was less than 15%, the total values ​​of the juiciness and texture when hot were low, whereas in Examples 1 to 9, where the SFC at 10°C was 15% or more, the results were good. The SFC at 35°C is thought to affect the juiciness and texture after cooling. In Comparative Example 3, where the SFC at 35°C was over 10%, the total value of the juiciness and texture after cooling was low, whereas Examples 1 to 9, where the SFC at 35°C was less than 10%, showed good results. [Industrial Applicability]

[0073] According to the present invention, it is possible to provide an oil and fat composition for meat-like foods that has excellent handleability when used in meat-like foods and is excellent in the effects of improving baking yield, juiciness, and texture. Meat-like foods using the oil and fat composition for meat-like foods of the present invention have excellent handleability and can improve baking yield, juiciness, and texture, and have high industrial applicability.

Claims

1. A non-emulsified fat and oil composition for meat-like foods, having a solid fat content of 24 to 50% at 10°C and less than 10% at 35°C, The oil-based solid fat contains one or more selected from the group consisting of lauric solid fats and oils and fats obtained by interesterification of a mixed oil of lauric solid fats and other oils and fats, The fat and oil composition for meat-like foods, wherein the meat-like foods are selected from the group consisting of hamburger steak, sausage, meatball, minced meat cutlet, stuffed cabbage, meatball, Chinese dumpling, dumpling, spring roll, shumai, and shaped meat.

2. The fat and oil composition for meat-like foods according to claim 1, wherein the content of lauric acid in the fat and oil composition is 6 to 39% by mass of all constituent fatty acids.

3. The fat and oil composition for meat-like foods according to claim 1 or 2, wherein the content of saturated fatty acids in the total fatty acids constituting the fat and oil composition is 30 to 70 mass%.

4. 4. The fat and oil composition for meat-like foods according to claim 1, wherein the solid fat content is 25 to 60% at 5°C.

5. A meat-like food comprising the oil and fat composition for meat-like foods according to any one of claims 1 to 4 and one or more vegetable protein materials.

6. 6. The meat-like food product according to claim 5, wherein the vegetable protein material is a material containing one or more proteins selected from the group consisting of soybean protein, pea protein, chickpea protein, lentil protein, kidney bean protein, and fava bean protein.

7. 7. The meat-like food product according to claim 5 or 6, wherein the vegetable protein material comprises soy protein.

8. A method for producing a meat-like food, comprising the steps of: mixing the oil and fat composition for meat-like foods according to any one of claims 1 to 4 with one or more vegetable protein materials to prepare a mixture; forming the mixture into a predetermined shape to form a molded product; and heat-treating the molded product.

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