Meat-like food and its manufacturing method

Abstract

An object of the present invention is to provide a meat-like food product that can be formed into a block meat-like food product and has a low protein content, and a method for producing the same. [Solution] The above-mentioned object is achieved by a meat-like food, which contains water-insoluble dietary fiber, fats and oils, thickening polysaccharides, and a protein raw material, and has a protein content of 10.4 g / 100 g or less, particularly by a meat-like food used for individuals suffering from or at risk of suffering from chronic kidney disease.

Description

[Technical Field]

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

[0002] Among the organs in the body, the kidneys are primarily responsible for excreting waste products, excess salt, and water from the body as urine through the urinary concentration mechanism. When the kidneys stop functioning properly, various symptoms such as high blood pressure, uremia, swelling, anemia, and fatigue appear.

[0003] When abnormalities in kidney function are observed and this condition continues for more than three months, a diagnosis of chronic kidney disease (CKD) is made. Because it is difficult to restore kidney function once it has declined to a certain degree, CKD patients are required to follow a diet that places less strain on the kidneys.

[0004] CKD patients are restricted in their intake of nutrients, particularly protein, salt, potassium, and phosphorus. At the same time, they are required to consume a certain amount of energy to sustain life. For example, the meat suitable for CKD patients is not lean meat, which is high in protein, but rather fatty meat, which is low in protein and high in energy-generating fat.

[0005] However, fatty meat has poor elasticity, and when cut thickly, it becomes too energetic, making it unsuitable for eating as a single piece of meat, such as a steak. Furthermore, even fatty meat contains protein, so the amount of meat that can be consumed is limited. CKD patients, who have severely impaired kidney function, are particularly susceptible to limited meat intake, and may not feel satisfied with their meals.

[0006] Therefore, meat-like foods that are substitutes for meat and are obtained by using ingredients derived from plants instead of meat are known. Among these, a pseudo-meat composition prepared from a mixture containing hydrated and swollen konjac raw material, a relatively large amount of water-insoluble dietary fiber, and an alkaline coagulant is known (for example, Patent Document 1). [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Patent No. 5566053 Summary of the Invention [Problem to be solved by the invention]

[0008] However, the artificial meat composition described in Patent Document 1 contains a large amount of water-insoluble dietary fiber, so it can only produce a minced meat-like product. When it is made into a block of meat-like food, the dryness and lack of elasticity of the water-insoluble dietary fiber become a problem. Furthermore, livestock meat has a heterogeneous texture, with chewy fibrous parts and juicy fatty parts unevenly distributed. However, according to the inventors' investigations, the artificial meat composition described in Patent Document 1 has a texture far removed from that of livestock meat, which itself has a heterogeneous texture, either because the fibrous and fatty parts are not localized, or because the ingredients that cause the heterogeneity are vegetables and the composition is prepared as a cooked dish. Furthermore, since the length of livestock muscle cells is generally several centimeters to 10 cm or more, and the fat and lean parts can be seen with the naked eye, it is desirable that the fibrous structure and unevenly distributed fat structure of the artificial meat composition be clearly visible to the naked eye. In contrast, no clear fibrous structure or unevenly distributed fat structure could be confirmed with the naked eye in the artificial meat composition described in Patent Document 1. Furthermore, because the artificial meat composition described in Patent Document 1 is a minced meat substitute, its use as an ingredient is limited to meat paste dishes such as meatballs, hamburgers, and meatballs.

[0009] On the other hand, few meat-like foods are known that can be formed into a single block of meat-like food with a heterogeneous texture, yet have a lower protein content than livestock meat. Single block meat-like foods (e.g., steak, pork cutlet, etc.) have a different texture from minced meat-like foods, and few block meat-like foods have been put into practical use as meat-like foods with a protein content that is acceptable for CKD patients.

[0010] Therefore, the problem that the present invention aims to solve is to provide a meat-like food that can be shaped into a block meat-like food, has a texture similar to that of meat, but has a low protein content, and a method for producing the same. [Means for solving the problem]

[0011] As a result of intensive research conducted by the inventors to solve the above problems, it was found that a meat-like food product prepared to contain water-insoluble dietary fiber, fats and oils, thickening polysaccharides, and a protein raw material could be formed into a single piece of meat-like food product that had a texture similar to that of livestock meat, despite having a low protein content.

[0012] Surprisingly, the resulting block-shaped meat-like food had the same hardness, elasticity, and oily texture as livestock meat, and also had the uneven texture characteristic of livestock meat. Furthermore, when the distribution of fats and oils in the meat-like food was confirmed, it was found that, like regular livestock meat, the fats and oils were not distributed evenly, but were present in a concentrated manner (localized), and based on this, it was inferred that the resulting meat-like food would have a texture similar to that of livestock meat. It is inferred that this is because the use of protein raw materials makes it possible to localize the fats and oils, thereby reproducing a taste and texture similar to that of the fibrous parts of livestock meat.

[0013] The inventors have finally succeeded in solving the problems of the present invention by creating a meat-like food product that can be formed into a block meat-like food product and has a low protein content, as well as a method for producing the same. The present invention has been completed based on the successful examples and findings first obtained by the inventors.

[0014] Therefore, according to each aspect of the present invention, the following embodiments are provided. [1] A meat-like food, Contains water-insoluble dietary fiber, fats and oils, thickening polysaccharides, and protein raw materials; and The protein content is less than 10.4g / 100g. The meat-like food. [2] and have an energy content of 132 kcal / 100 g or more; and / or The meat-like food according to item [1], which is further in the form of a block. [3] The content of the water-insoluble dietary fiber is 0.5% by mass to 9% by mass, and / or The content of the thickening polysaccharide is 1.0% by mass to 9.0% by mass. A meat-like food product according to item [1]. [4] The meat-like food according to item [1], wherein the fat is a solid fat. [5] The meat-like food according to item [4], wherein the content of the solid fat is 2% by mass to 35% by mass. [6] The meat-like food product according to item [1], wherein the standard deviation of the brightness histogram of the Nile Red-stained image of the cross section is 11 or more. [7] The meat-like food product according to item [1], further used for individuals suffering from or at risk of suffering from chronic kidney disease. [8] A method for producing a meat-like food, comprising: A step of subjecting the thickening polysaccharide to a hydration swelling treatment to obtain a thickening polysaccharide gel; A step of subjecting a food raw material containing water-insoluble dietary fiber, oils and fats, and a protein raw material to a mixing treatment to obtain a food raw material mixture; obtaining a meat-like food product using the thickening polysaccharide gel and the food raw material mixture; The method comprising: [9] The method according to item [8], wherein the meat-like food is the meat-like food according to any one of items [1] to [7]. [Effects of the Invention]

[0015] According to the present invention, a meat-like food product that can be formed into a block shape, has a texture similar to that of livestock meat, and has a low protein content can be obtained. According to the present invention, by adjusting the content of fats and oils, a meat-like food product that has a texture similar to that of livestock meat and contains the same amount of energy as livestock meat can be obtained.

[0016] Since the meat-like food product of one embodiment of the present invention can be formed into a block, it can be eaten as a steak obtained by cooking the block of meat, or as grilled meat obtained by slicing and cooking the block of meat. DETAILED DESCRIPTION OF THE INVENTION

[0017] Each aspect of the present invention will be described in detail below, but the present invention is not limited to the details of these items and can take various forms as long as the object of the present invention is achieved.

[0018] Unless otherwise specified, the terms used in this specification are used in the sense commonly used by those skilled in the art of foods, seasonings, etc., and should not be construed as having an unduly limiting meaning. Furthermore, the speculations and theories made in this specification are based on the inventors' knowledge and experience to date, and therefore the present invention is not limited solely to such speculations and theories.

[0019] "Meat-like foods" are processed foods that are not made from animal-derived meat, but are made from ingredients processed to resemble meat, although the ingredients may also include meat. "Content" is synonymous with concentration and amount added (used amount), and refers to the ratio of the amount of raw material (ingredient) to the total amount of meat-like food. However, the total amount of raw material content shall not exceed 100%. "Comprising" means that elements other than those explicitly stated to be included can be added (same meaning as "comprising at least"), but also encompasses "consisting of" and "consisting essentially of." That is, "comprising" can mean including the explicitly stated elements and any one or more elements, consisting of the explicitly stated elements, or consisting essentially of the explicitly stated elements. Elements include limitations such as ingredients, steps, conditions, parameters, etc. "Having" and "containing" are synonymous with "comprising." The term "and / or" means any one or any or all combinations of two or more of the associated listed items. The use of "to" in a numerical range includes both the preceding and following numerical values, and also includes ranges excluding one of the included limits. For example, "0% to 100%" means 0% or more, 100% or less, or 0% or more and 100% or less. "More than" and "less than" refer to the lower and upper limits, respectively, without including the preceding numerical value. For example, "more than 1" means a number greater than 1, and "less than 100" means a number less than 100. "About" refers to an amount within ±10% of the quantity following the term. For example, "about 100" means 100±10%, i.e., 90 to 110. The number of digits in an integer value matches the number of significant digits. For example, 1 has one significant digit, and 10 has two significant digits. Also, the number of digits after the decimal point in a decimal value matches the number of significant digits. For example, 0.1 has one significant digit, and 0.10 has two significant digits.

[0020] [Summary of the Invention] One aspect of the present invention is a meat-like food. The meat-like food of one embodiment of the present invention comprises water-insoluble dietary fiber, fats and oils, thickening polysaccharides, and a protein raw material. The protein content of the meat-like food of one embodiment of the present invention is 10.4 g / 100 g or less.

[0021] Another aspect of the present invention is a method for producing a meat-like food product. The method of one aspect of the present invention includes a step of obtaining a meat-like food product using a thickening polysaccharide gel and a food raw material mixture. The thickening polysaccharide gel is obtained by subjecting a thickening polysaccharide to a hydration swelling treatment. The food raw material mixture is obtained by subjecting food raw materials containing water-insoluble dietary fiber, oils and fats, and protein raw materials to a mixing treatment.

[0022] The raw materials used to produce the meat-like food may be one of the exemplified raw materials alone or a combination of two or more of them. The raw materials may be commercially available or may be produced from other raw materials by applying known methods.

[0023] [Water-insoluble dietary fiber] The water-insoluble dietary fiber may be any edible fiber that is insoluble or very slightly soluble in water, preferably derived from plants, and more preferably composed of at least one selected from the group consisting of cellulose, hemicellulose, water-insoluble seaweed polysaccharides, water-insoluble pectic substances, chitin, chitosan, and lignin. Examples of water-insoluble dietary fiber include bamboo fiber, wheat fiber, oat fiber, apple fiber, sugarcane fiber, and potato fiber.

[0024] Since water-insoluble dietary fiber can have good oil-retaining capacity by having an appropriate length, for example, the average fiber length (major axis) is preferably 10 μm to 1,000 μm, more preferably 30 μm to 700 μm, even more preferably 50 μm to 500 μm, and even more preferably 50 μm to 200 μm or 70 μm to 150 μm. When the water-insoluble dietary fiber is commercially available, the average fiber length of the water-insoluble dietary fiber may be the value indicated by the manufacturer. Alternatively, the average fiber length of the water-insoluble dietary fiber may be determined, for example, by observing the water-insoluble dietary fiber with a scanning electron microscope, randomly selecting approximately 20 to 30 fibers in the field of view, measuring their lengths, and then calculating the average of the measured lengths.

[0025] The water-insoluble dietary fiber is preferably bamboo fiber or wheat fiber, for example, because it has excellent oil-retaining capacity, and more preferably bamboo fiber or wheat fiber with an average fiber length of 70 μm to 150 μm, because it can give meat-like foods appropriate hardness and elasticity.

[0026] The content of water-insoluble dietary fiber may be any amount that allows a meat-like food to be formed, and is, for example, preferably 0.5% to 9% by mass, more preferably 1.0% to 7% by mass so that the meat-like food can have appropriate hardness and elasticity, and even more preferably 1.0% to 5% by mass so that the meat-like food can have an oily texture and texture heterogeneity similar to that of livestock meat.

[0027] [Oils and fats] The fats and oils are those whose main component is triglyceride formed by ester bonding of fatty acids and glycerin, and are used as edible fats and oils. Examples of fats and oils include vegetable fats such as salad oil, soybean oil, rapeseed oil, rice oil, cottonseed oil, corn oil, sunflower oil, coconut oil, palm oil, palm kernel oil, and olive oil; and animal fats and oils such as lard, beef tallow, and milk fat (butter).

[0028] The fats and oils may be either solid or liquid, but are preferably at least partially solid, as they tend to be localized in meat-like foods. The solid fats and oils may be solid at room temperature (20°C), but preferably have a melting point of 25°C or higher, more preferably 30°C or higher. Examples of solid fats and oils include beef tallow, lard, milk fat, palm oil, and hardened oil, but are preferably beef tallow and lard, which have a melting point of 25°C or higher, as they tend to be localized in meat-like foods when eaten.

[0029] The content of fats and oils may be any amount that allows a meat-like food to be formed, and is, for example, preferably 2% to 35% by mass, more preferably 10% to 30% by mass, and even more preferably 15% to 30% by mass, so that the meat-like food can have a good oily texture.

[0030] [Thickening polysaccharides] The thickening polysaccharide may be any water-soluble polymeric substance that dissolves in water and increases the viscosity of the aqueous solution. Examples of thickening polysaccharides include curdlan, konjac flour, xanthan gum, galactomannan, tamarind seed gum, carrageenan, agar, pectin, gum arabic, and pullulan. Curdlan and konjac flour are preferred because they can impart good moldability to meat-like foods. The thickening polysaccharide is preferably in a gel form, for example, by subjecting it to a hydration swelling treatment so that it can serve as a base material for meat-like foods.

[0031] The content of the thickening polysaccharide may be any amount sufficient to form a meat-like food, and is, for example, preferably 1.0% to 9.0% by mass, more preferably 1.0% to 8.5% by mass, and even more preferably 2.0% to 8.0% by mass, so that the meat-like food can have good hardness and elasticity. The content of the thickening polysaccharide gel, for example, as the amount that serves as the base material for the meat-like food, is preferably 30% to 70% by mass, more preferably 40% to 60% by mass.

[0032] [Protein ingredients] The protein raw material may be any processed food containing a large amount of animal- or plant-derived protein. Examples of protein raw materials include plant proteins derived from grains such as wheat, barley, rice, and corn, legumes such as soybeans and peas, and tubers such as potatoes and sweet potatoes, as well as animal proteins derived from beef, pork, chicken, and fish. Protein raw materials, together with water-insoluble dietary fiber, contribute to the localization of fats and oils and the uneven texture of meat-like foods.

[0033] The protein raw material may be in a solid form, such as granules, powder, lumps, flakes (fibers), rods, or cubes. However, taking into consideration the heterogeneity of the texture of meat such as fresh meat and the consistency of meat-like foods, granular plant protein is preferred, and more preferably, granular plant protein is broken into long, thin fibers.

[0034] In order to effectively exert the effect of localizing fats and oils and imparting texture non-uniformity to meat-like foods, the granular plant protein preferably has a minor axis of 2 mm to 3 mm and a major axis of 20 mm to 40 mm, or a maximum projected area of ​​preferably 1 mm. 2 More preferably, 20 mm or more 2 More preferably, 40 mm 2 ~120mm 2 It is fibrous.

[0035] A preferred example of particulate vegetable protein is particulate soy protein, which can be produced by texturing and granulating a soybean extract to form a dry texture.

[0036] The content of the protein raw material may be any amount that allows a meat-like food to be formed, and is, for example, preferably 1% to 10% by mass, and more preferably 2% to 5% by mass, since fats and oils are well localized in the meat-like food and the texture may be heterogeneous.

[0037] [Meat-like foods] The meat-like food of one embodiment of the present invention is produced using water-insoluble dietary fiber, fats and oils, thickening polysaccharides, and protein raw materials, so that it has a texture similar to that of livestock meat, but contains less protein than livestock meat.

[0038] The protein content in the meat-like food product of one embodiment of the present invention may be 10.4 g or less per 100 g of the meat-like food product, but is, for example, preferably 8 g or less, more preferably 5 g or less, and even more preferably 0 g to 4 g or 2 g to 4 g. The protein content is measured by a combustion method.

[0039] The meat-like food product of one embodiment of the present invention preferably contains predetermined amounts of fats and oils and thickening polysaccharides, thereby having energy (calorie content) equivalent to or greater than that of livestock meat. The energy content of the meat-like food product of one embodiment of the present invention is, for example, preferably 132 kcal or more, more preferably 132 kcal to 900 kcal, even more preferably 247 kcal to 800 kcal, and even more preferably 309 kcal to 600 kcal per 100 g of the meat-like food product. The energy content is measured by the modified Atwater method (see, for example, the website of the Food Analysis and Development Center, SUNATEC (General Incorporated Foundation) (URL: http: / / www.mac.or.jp / mail / 180501 / 03.shtml)).

[0040] The meat-like food of one embodiment of the present invention has a meat-like texture due to the localization of fats and oils. The localization of fats and oils is confirmed by staining a cross section of the meat-like food of one embodiment of the present invention with Nile red, scanning the stained cross section, and examining the standard deviation of the brightness histogram of the red image. For example, in the meat-like food of one embodiment of the present invention, the standard deviation of the brightness histogram of the red image of the Nile red-stained cross section is preferably 11 or more, and more preferably 12 or more.

[0041] The texture of a meat-like food product according to one embodiment of the present invention can be confirmed, for example, by evaluating whether the texture is comparable to that of a meat food product made by actually eating and processing meat or other foods that serve as indicators. The texture of a meat-like food product according to one embodiment of the present invention is preferably evaluated as "+" in one, two, or three of "hardness," "elasticity," and "oily texture" using the method described in the Examples below, and more preferably is not evaluated as "-" in "unevenness of texture," and even more preferably is evaluated as "+" overall.

[0042] The meat-like food product of one embodiment of the present invention has a texture similar to that of livestock meat, but contains less protein than livestock meat, and can be made to have the same or greater amount of energy as livestock meat, and is therefore preferably used in individuals suffering from chronic kidney disease and / or individuals at risk of suffering from chronic kidney disease, etc. Examples of individuals include mammals such as humans, cows, horses, pigs, dogs, and cats, and non-mammals such as chickens, with mammals being preferred, and humans being more preferred.

[0043] The meat-like food of one embodiment of the present invention can be in any shape, such as a block (lump), shredded, flakes, or minced meat, but is preferably in a block shape to imitate fresh meat. Because the meat-like food of one embodiment of the present invention is in a block shape, it can be used as is, or after further processing, such as thin slicing, as an ingredient in dishes (cooked foods) such as steak, grilled meat, fried chicken, and roast beef. Cooked foods obtained using the meat-like food of one embodiment of the present invention are preferably used together with or in place of foods for patients with chronic kidney disease.

[0044] The meat-like food product of one embodiment of the present invention can contain other ingredients in addition to water-insoluble dietary fiber, fats and oils, thickening polysaccharides, and protein ingredients. The other ingredients may be ingredients (ingredients) used in food production, such as solid ingredients such as starches (e.g., phosphate cross-linked starch, hydroxypropylated phosphate cross-linked starch, acetylated phosphate cross-linked starch, corn starch, sweet potato starch, tapioca starch, wheat starch, rice starch, potato starch), salt, sugar, grain ingredients (e.g., breadcrumbs, wheat flour, oatmeal), spices (e.g., ginger, chili pepper, pepper, basil, oregano, ginger, mixed spice), vegetable ingredients (e.g., radish, carrot, onion, garlic, cabbage, vegetable mix), etc. Examples of liquid ingredients include water, alcohol, sweeteners (mirin, liquid sugar, starch syrup, etc.), acidic ingredients (acetic acid, vinegar, citrus fruits such as apple, yuzu, and lemon), alcoholic beverage ingredients (wine, sake, etc.), and fruit juice (apple juice, etc.). Other ingredients may be processed by grating, forming a paste, pulverizing, shredding, dicing, cutting into strips, or other shapes.

[0045] The meat-like food product can be a packaged meat-like food product filled in a sealable airtight or hermetically sealed container. The container is not particularly limited as long as it is a container (airtight container) that can prevent the intrusion of solid or liquid foreign matter and the loss or evaporation of the filled liquid during normal handling, transportation, or storage, or a container (sealed container) that cannot allow gas to enter. Examples include packaging containers made of metals such as aluminum and steel, paper, plastics such as PET, glass, etc., such as single-layer or laminated film bags, retort pouches, vacuum packs, molded containers, bottles, and cans. Packaged meat-like foods can be sold independently and distributed commercially. Note that lidded containers used for storing food at home are hermetically sealed containers, and are strictly distinguished from airtight containers and hermetically sealed containers, especially hermetically sealed containers.

[0046] The meat-like food of one embodiment of the present invention may be a functional food, i.e., a food having a certain functionality. Examples of functional foods include so-called health foods such as foods for specified health uses, foods with functional claims, foods with nutrient functions, foods with health claims, foods for special dietary uses, nutritional supplements, health supplements, supplements, and beauty foods, as well as foods for specific groups such as foods for infants, foods for pregnant women, and foods for the elderly. Furthermore, functional foods include health foods to which a health claim based on the food standards of Codex Alimentarius (the Joint FAO / WHO Food Codex) is applied.

[0047] [Method of manufacturing meat-like foods] The method of one aspect of the present invention includes obtaining a meat-like food product using a thickening polysaccharide gel and a mixture of food ingredients. The ingredients used in the method of one aspect of the present invention can be found in the above.

[0048] The thickening polysaccharide gel is a fluid, semi-solid gel obtained by subjecting a thickening polysaccharide to a hydration and swelling treatment. The hydration and swelling treatment may be carried out under conditions such that the thickening polysaccharide disperses in water and swells with hydration.

[0049] The hydration swelling treatment is carried out under conditions such as the amount of thickening polysaccharide, temperature, pH, stirring, and time that are set according to the type of thickening polysaccharide. For example, curdlan is soluble in alkaline solutions and has the property of solidifying upon heating. Therefore, when using curdlan as the thickening polysaccharide, it is preferable to subject the thickening polysaccharide to a hydration swelling treatment using an alkaline agent such as an alkali phosphate and water at a temperature similar to or lower than room temperature (20°C).

[0050] In addition, the hydration swelling treatment is preferably carried out so that both the surface and the interior of the thickening polysaccharide particles hydrate and swell. If only the surface of the thickening polysaccharide particles hydrates and swells, clumps of the thickening polysaccharide will occur. Therefore, the hydration swelling treatment is preferably carried out to suppress clumping by gradually adding the thickening polysaccharide to water, increasing the stirring intensity, or adding other raw materials such as dextrin that function to prevent the thickening polysaccharide particles from aggregating.

[0051] The food raw material mixture is obtained by subjecting food raw materials containing water-insoluble dietary fiber, fats and oils, and a protein raw material to a mixing process. The food raw material mixture may also contain other raw materials.

[0052] The mixing process may involve mixing all of the ingredients simultaneously, gradually adding the ingredients and mixing them sequentially, or mixing some of the ingredients and then combining the resulting mixture with another ingredient or mixture. For example, it is preferable that the protein ingredient be mixed with water and / or liquid oil before being combined with the other ingredients to form a protein ingredient impregnated with these ingredients. It is also preferable that the solid oil be added to a mixture of food ingredients containing water-insoluble dietary fiber and the protein ingredient and mixed roughly.

[0053] The mixing process may be carried out under conditions that allow the raw materials to be mixed together, and conditions such as temperature, pH, stirring, time, etc. may be appropriately set for this purpose. The raw material food mixture does not need to be a complete mixture of the raw materials.

[0054] The step of obtaining a thickening polysaccharide gel and the step of obtaining a food raw material mixture may be carried out after one of the steps, or may be carried out in parallel.

[0055] A meat-like food product can be obtained by using a thickening polysaccharide gel and a food raw material mixture. For example, a meat-like food product can be obtained by subjecting the thickening polysaccharide gel and the food raw material mixture to a mixing process. The mixing process can be carried out under conditions that allow the thickening polysaccharide gel and the food raw material mixture to mix together, and conditions such as temperature, pH, stirring, and time can be set appropriately for this purpose. A meat-like food product can be obtained by mixing the thickening polysaccharide gel and the food raw material mixture into a single cohesive product, but preferably the mixture is one in which the thickening polysaccharide gel and the food raw material mixture are mixed together to give the food a meat-like appearance with localized fats and oils.

[0056] The mixture of the thickening polysaccharide gel and the food raw material mixture (meat-like food) may be processed to produce a desired food product by baking, simmering, boiling, frying, crushing, shredding, etc. For example, a fried chicken meat-like food product can be obtained by subjecting the mixture of the thickening polysaccharide gel and the food raw material mixture to steaming and oiling.

[0057] The meat-like food obtained by the method of one aspect of the present invention is preferably the meat-like food of one aspect of the present invention.

[0058] Other Aspects of the Invention By incorporating the meat-like food product of one embodiment of the present invention into a diet, it is expected that individuals who are suffering from or are likely to suffer from chronic kidney disease will be able to prevent the onset or worsening of chronic kidney disease. Thus, another aspect of the present invention is a method for preventing the onset or worsening of chronic kidney disease. The method for preventing the onset or worsening of chronic kidney disease of one embodiment of the present invention comprises administering the meat-like food product of one embodiment of the present invention to an individual who is suffering from or is likely to suffer from chronic kidney disease, thereby preventing the onset or worsening of chronic kidney disease in the individual.

[0059] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples, and the present invention can take various forms as long as the object of the present invention can be achieved. [Example]

[0060] [1. Production and sensory evaluation of meat-like foods (1)] <1-1> Manufacturing of meat-like foods Test meat-like foods were produced using the raw materials in the amounts shown in Tables 1A, 1B, and 1C as follows: Curdlan (Mitsubishi Corporation Life Sciences), dextrin (Textlin TK16) (Matsutani Chemical), bamboo fiber (Bamboo Fiber 90) (Rettenmeyer Japan), vegetable oil (Nissin Salad Oil) (Nissin Oillio), beef stock (Beef Bouillon) (Fuji Foods), acetic acid (Acetic Acid HA-100) (Marukan Vinegar), granular soy protein (Apex 1000) (Fuji Oil), and phosphate cross-linked starch (Phosphate Cross-linked Starch E226) (Glico Nutrition Foods).

[0061] A curdlan gel was obtained by mixing gel raw materials consisting of curdlan, dextrin, tripotassium phosphate, trisodium phosphate (anhydrous) and water adjusted to 18 to 20° C. with a stirrer. Of these, curdlan was added little by little so as not to form lumps (aggregates).

[0062] Vegetable oil was added to granular soy protein that had been soaked in water and broken into strips, and the mixture was thoroughly mixed to obtain granular soy protein impregnated with vegetable oil. The oil-impregnated granular soy protein was then added to a mixture of bamboo fiber, beef stock, and phosphate cross-linked starch, and the mixture was thoroughly mixed. Pork fat cut into 5mm cubes was then added to the resulting mixture, and acetic acid was added and mixed until uniform, yielding a food ingredient mixture.

[0063] The mixture of curdlan gel and food ingredient mixture was packed into a silicone mold measuring 3 cm x 3 cm x 1.8 cm and steamed for 45 minutes. 50 g of the food removed from the silicone mold was covered with 0.5 g of potato starch. The potato starch-covered food was then oiled in 170°C oil for 2 minutes and 30 seconds, and then retorted at 120°C for 20 minutes to obtain the test meat-like food.

[0064] The protein content and energy of the test meat-like foods obtained are shown in Tables 1A, 1B, and 1C. The protein content and energy of the test meat-like foods before frying were calculated by adding up the protein content and energy of dextrin, phosphate cross-linked starch, vegetable oil, lard, and acetic acid (values ​​listed in the Standard Tables of Food Composition in Japan (8th Edition)), as well as the protein content and energy of curdlan, bamboo fiber, beef stock, and granular soy protein (values ​​listed on the food label of commercially available products or the manufacturer's specifications). The protein content and energy of the test meat-like foods after frying were calculated by adding the protein content and energy of the test meat-like foods before frying to the protein content and energy of the potato starch and the oil (vegetable oil) used in the frying process (values ​​listed in the Standard Tables of Food Composition in Japan (8th Edition)).

[0065] [Table 1A]

[0066] [Table 1B]

[0067] [Table 1C]

[0068] <1-2> Sensory evaluation method for meat-like foods Five panelists with the ability to distinguish between seasonings and food flavors ate the test meat-like foods at room temperature after retort processing, and evaluated the intensities of "hardness," "elasticity," "oilyness," and "uneven texture" on a five-point scale using the following criteria and controls as indicators. Average scores were calculated from the panel's scores. Before conducting the sensory test, the panel discussed and refined the sensory evaluation items to ensure that each panelist had a common understanding.

[0069] For "hardness," the strength of the force required to put the food in the mouth and chew it was evaluated. As a control, tofu ("Okame Tofu Momen"; Takano Foods) was given a score of "1" (weakest), while soy jerky ("Soy Jerky Black Pepper Flavor"; Kabaya Foods) was given a score of "5" (strongest).

[0070] "Elasticity" was measured by the rebound force felt when chewing the tofu ("Okame Tofu Momen"; Takano Foods) as a control, with a rating of "1 point" (weakest), and hard gummy candy ("Fruit Juice Gummy Elasticity Plus"; Meiji Co., Ltd.) as "5 points" (strongest).

[0071] For "oil and fat feel," the taste and texture of fat remaining on the tongue when chewed was evaluated. As a control, fish sausage ("Fish Sausage"; Marudai Foods) was given a score of "1" (weakest), and fatty meat ("mz Cooking Dice"; Maruzen Foods) was given a score of "5" (strongest).

[0072] For "unevenness of texture," the ease of distinguishing the appearance and texture of the oily and fatty parts from the other parts was evaluated. As a control, fish sausage ("Fish Sausage"; Marudai Foods Co., Ltd.) was given a score of "1" (weakest).

[0073] Those with an average score of 2 to 4 for "hardness," "elasticity," or "oiliness" were evaluated as being close to the texture of meat and given a "+," while those with an average score of less than 3 for "texture heterogeneity" were also evaluated as being homogeneous and not meat-like, and given a "-."

[0074] <1-3> Sensory evaluation results of meat-like foods The results of the sensory evaluation are shown in Table 2. By using curdlan, lard, and bamboo fiber, it was possible to produce a food product with excellent moldability and a meat-like texture and oily feel. On the other hand, products containing more than a certain amount of curdlan, lard, or bamboo fiber had poor moldability, and it was not possible to obtain a food product with a fixed shape. Furthermore, products with a low content of curdlan or no bamboo fiber had an inferior meat-like texture.

[0075] [Table 2]

[0076] [2. Production and sensory evaluation of meat-like foods (2)] <2-1> Manufacturing of meat-like foods Test meat-like foods were manufactured as follows using the amounts of raw materials shown in Table 3. The konjac flour used was "Super Mannan" (Hagino Shoten Co., Ltd.), the beef tallow used was "Frozen Beef Tallow Mince Kenne Fat" (Sankyo Chikusan Co., Ltd.), and the wheat fiber used was "Bamboo Fiber 90" (Rettenmeyer Japan Co., Ltd.).

[0077] Test meat-like food 4-1 The konjac powder was added to the water while stirring, and stirred for 3 minutes while minimizing foaming. After stirring, the mixture was left to stand for 12 minutes to obtain swollen konjac.

[0078] Vegetable oil was added to granular soy protein that had been soaked in water and broken into strips, and the mixture was thoroughly mixed to obtain granular soy protein impregnated with vegetable oil. The oil-impregnated granular soy protein was then added to a mixture of bamboo fiber, beef stock, and phosphate cross-linked starch, and the mixture was thoroughly mixed. An aqueous solution of calcium hydroxide dissolved in hot water was added to the resulting mixture, followed by stirring. Pork fat cut into 5mm cubes was then added and mixed to obtain a food ingredient mixture.

[0079] Using the obtained swollen konjac and food raw material mixture, test meat-like foods were obtained in the same manner as in <1-1> above.

[0080] Test meat-like foods 4-2 and 4-3 A curdlan gel was obtained in the same manner as in <1-1> above. A food raw material mixture was obtained in the same manner as in <1-1> above, except that wheat fiber was used instead of bamboo fiber, or beef tallow was used instead of lard. Test meat-like foods were obtained using the obtained curdlan gel and the food raw material mixture in the same manner as in <1-1> above.

[0081] The protein content and energy of the test meat-like foods obtained are shown in Table 3. The protein content and energy of the test meat-like foods before frying were calculated by adding up the protein content and energy of konjac flour, dextrin, phosphate cross-linked starch, vegetable oil, lard, beef tallow, and acetic acid (values ​​listed in the Standard Tables of Food Composition in Japan (8th Edition)), as well as curdlan, bamboo fiber, wheat fiber, beef stock, and granular soy protein (values ​​listed in the food labels of commercially available products or the manufacturer's specifications). However, the values ​​for wheat fiber were substituted with the values ​​for bamboo fiber. The protein content and energy of the test meat-like foods after frying were calculated by adding the protein content and energy of the test meat-like foods before frying to the protein content and energy of the potato starch and the oil (vegetable oil) used in the frying process (values ​​listed in the Standard Tables of Food Composition in Japan (8th Edition)).

[0082] [Table 3]

[0083] <2-2> Sensory evaluation method for meat-like foods As in <1-2> above, the test meat-like foods were subjected to sensory evaluation in terms of "hardness," "elasticity," "oily feeling," and "unevenness of texture."

[0084] <2-3> Sensory evaluation results of meat-like foods The results of the sensory evaluation are shown in Table 4. Even when swollen konjac was used instead of curdlan gel, wheat fiber instead of bamboo fiber, or beef tallow instead of lard, foods with excellent moldability and meat-like texture and oily feel were produced.

[0085] [Table 4]

[0086] [3. Production and sensory evaluation of meat-like foods (3)] <3-1> Manufacturing of meat-like foods Test meat-like foods were produced as follows using the amounts of ingredients shown in Table 5. The pork fat paste was "Pork Oil KK" (Tsukasa Foods Co., Ltd.; melting point: approximately 40°C), which was mixed with the other ingredients until completely blended.

[0087] A curdlan gel was obtained in the same manner as in <1-1> above. A food raw material mixture was obtained in the same manner as in <1-1> above, except that granular soy protein obtained by soaking granular soy protein in water and grinding it in a blender ("Force Mill"; Osaka Chemical Co., Ltd.) was used instead of granular soy protein soaked in water and broken into strips, and that vegetable oil or paste lard was used instead of lard. Using the obtained curdlan gel and food raw material mixture, test meat-like foods were obtained in the same manner as in <1-1> above.

[0088] The protein content and energy of the test meat-like foods obtained are shown in Table 5. The protein content and energy of the test meat-like foods before frying were calculated by adding up the protein content and energy of dextrin, phosphate cross-linked starch, vegetable oil, lard, lard paste, and acetic acid (values ​​listed in the Standard Tables of Food Composition in Japan (8th Edition)), as well as the protein content and energy of curdlan, bamboo fiber, beef stock, and granular soy protein (values ​​listed in the food label of commercially available products or the manufacturer's specifications). The protein content and energy of the test meat-like foods after frying were calculated by adding the protein content and energy of the test meat-like foods before frying to the protein content and energy of the potato starch and the oil (vegetable oil) used in the frying process (values ​​listed in the Standard Tables of Food Composition in Japan (8th Edition)).

[0089] [Table 5]

[0090] <3-2> Sensory evaluation method for meat-like foods As in <1-2> above, the test meat-like foods were subjected to sensory evaluation in terms of "hardness," "elasticity," "oily feeling," and "unevenness of texture."

[0091] <3-3> Sensory evaluation results of meat-like foods The results of the sensory evaluation are shown in Table 6. When vegetable oil or paste lard was used instead of lard and mixed well, the texture was less uniform, i.e., the texture was not uniform like meat. In addition, in this case, the hardness and elasticity tended to be lower.

[0092] [Table 6]

[0093] 4. Production of meat-like foods and evaluation of fat localization <4-1> Manufacturing of meat-like foods Test meat-like foods were produced as follows using the raw materials in the amounts shown in Table 7.

[0094] The test meat-like foods were obtained in the same manner as in <1-1> above, except that granular soy protein soaked in water and crushed using a blender ("Force Mill"; Osaka Chemical Co., Ltd.) was used instead of granular soy protein soaked in water and broken into strips, and that a silicone mold measuring 3.5 cm x 3.5 cm x 3.0 cm was used instead of a silicone mold measuring 3 cm x 3 cm x 1.8 cm. The pork fat paste was mixed with the other ingredients until it was completely blended.

[0095] The protein content and energy of the test meat-like foods obtained are shown in Table 7. The protein content and energy of the test meat-like foods before frying were calculated by adding up the protein content and energy of dextrin, phosphate cross-linked starch, vegetable oil, lard, beef tallow, lard paste, and acetic acid (each of which is listed in the Standard Tables of Food Composition in Japan (8th Edition)), as well as the protein content and energy of curdlan, bamboo fiber, beef stock, and granular soy protein (each of which is listed in the food label of a commercially available product or the manufacturer's specifications). The protein content and energy of the test meat-like foods after frying were calculated by adding up the protein content and energy of the test meat-like foods before frying, as well as the protein content and energy of the potato starch and the oil (vegetable oil) used for frying (each of which is listed in the Standard Tables of Food Composition in Japan (8th Edition)).

[0096] [Table 7]

[0097] In addition, test meat-like food 6-5 was produced by changing the mixing conditions of the mixture of bamboo fiber, beef stock, and phosphate cross-linked starch with the pork fat paste in the manufacturing method of test meat-like food 6-4 to roughly stirring three times so that the pork fat paste would not completely blend with the other ingredients. Test meat-like food 6-6 was produced by using granular soy protein soaked in water and split into strips in the manufacturing method of test meat-like food 6-5.

[0098] <4-2> Method for evaluating the localization of fats and oils in meat-like foods The fats and oils on the cross sections of the test meat-like foods were stained with Nile red and image analysis was performed as follows.

[0099] 10 mg of Nile Red was dissolved in 31.4 mL of DMSO to prepare a 1 mM Nile Red stock solution (0.3185 mg / mL). The Nile Red stock solution was diluted 15.9 times with MilliQ water to prepare a 0.02 mg / mL Nile Red staining solution.

[0100] The test meat-like food was sliced ​​into 1 cm thick slices (n=3). The slices were immersed in Nile Red staining solution in a beaker and stained for 20 minutes in a 40°C water bath. After staining, the slices were lightly rinsed with MilliQ water, placed in a transparent vacuum pouch, and scanned using a printer (FUJIFILM DocuCentre-VII; Fujifilm).

[0101] The scanned images were converted to Tiff files and analyzed using ImageJ. The images were separated into red, blue, and green, and only the red image was used. A brightness histogram of a 3 cm x 3 cm area inside the test meat-like food slice was created, and the standard deviation was confirmed. A standard deviation of 11 or more in the brightness histogram of the red image was evaluated as indicating the presence of localized fats and oils.

[0102] <4-3> Evaluation results of fat localization in meat-like foods The test meat-like foods 6-1 (13.2) and 6-2 (12.1), which used lard and beef fat, had a standard deviation of 11 or more in the brightness histogram of the red image, confirming the localization of fat. This localization of fat indicated that test meat-like foods 6-1 and 6-2 were meat-like foods with a heterogeneous texture and a pleasant texture.

[0103] In contrast, test meat-like foods 6-3 (8.9) and 6-4 (10.6), which were thoroughly mixed using vegetable oil and lard paste, did not have a meaty texture because the oil was not localized and the structure was homogeneous.On the other hand, test meat-like foods 6-5 and 6-6, which were produced by changing the mixing conditions of ground or palisade-shaped granular soy protein and oil to relatively coarse conditions, had average standard deviations of 11.7 and 17.0, respectively, in the brightness histogram of the red image, confirming that the oil was localized.

[0104] The hardness of test meat-like foods 6-1, 6-3, and 6-4 was evaluated using a texture analyzer. Specifically, samples were prepared by returning them to room temperature and cutting them into 2 cm cubes (n=5). Using a texture analyzer ("EZ-SX"; Shimadzu Corporation), a wedge-shaped plunger was used to press the surface of the sample to a strain rate of 99% at a descending speed of 1 mm / s until the sample broke. The load was continuously measured to obtain a load-strain curve. The obtained data was analyzed using the dedicated software "TRAPEZIUM X," and the average breaking load, which is an index of hardness, was calculated.

[0105] As a result, the value of the test meat-like food 6-1 using lard was 5.6, while the values ​​of the test meat-like foods 6-3 and 6-4, which were well mixed using vegetable oil and lard paste, were 2.3 and 3.0, respectively. Therefore, the test meat-like foods using lard felt harder than the test meat-like foods well mixed using vegetable oil and lard paste, which was found to be in good agreement with the results in Table 6.

[0106] 5. Production of meat-like foods, sensory evaluation, and evaluation of fat and oil localization <5-1> Manufacturing of meat-like foods Test meat-like foods 7-1 and 7-2 Test meat-like foods were produced as follows using the amounts of raw materials shown in Table 8. The powdered cellulose used was "KC Flock W-200G" (Nippon Paper Industries Co., Ltd.), the glucomannan used was "Rheox RS" (Shimizu Chemical Co., Ltd.), the modified starch used was "Farinex LCF" (Matsutani Chemical Industry Co., Ltd.), the powdered soy protein used was "Powdered Soy Protein FR" (Fuji Oil Co., Ltd.), the beef round meat used was "Beef Jerky" (AEON Corporation) cut into 3 mm cubes, and the onion used was chopped into 5 mm cubes.

[0107] The gel raw materials were mixed for 30 minutes using a stirrer to obtain a gel raw material mixture. The resulting gel raw material mixture was mixed with lard paste and onion to obtain a food raw material mixture. The resulting food raw material mixture was used to obtain a test meat-like food product in the same manner as in <1-1> above.

[0108] Test meat-like foods 8-1 and 8-2 Curdlan gel was obtained in the same manner as in <1-1> above. A food material mixture was obtained in the same manner as in <1-1> above, except that powdered soy protein or beef round meat was used instead of granular soy protein. Using the obtained curdlan gel and the food material mixture, a test meat-like food was obtained in the same manner as in <1-1> above.

[0109] The protein content and energy of the test meat-like foods obtained are shown in Table 8. The protein content and energy of the test meat-like foods before frying were calculated by adding up the protein content and energy of dextrin, glucomannan, modified starch, phosphate cross-linked starch, vegetable oil, lard, lard paste, onion, and acetic acid (values ​​listed in the Standard Tables of Food Composition in Japan (8th Edition)), as well as curdlan, salt and pepper, bamboo fiber, beef stock, granular soy protein, and beef round (values ​​listed in the food labels of commercially available products or the manufacturer's specifications). However, the values ​​for powdered cellulose were substituted with the values ​​for bamboo fiber. The protein content and energy of the test meat-like foods after frying were calculated by adding the protein content and energy of the test meat-like foods before frying to the protein content and energy of the potato starch and the vegetable oil used for frying (values ​​listed in the Standard Tables of Food Composition in Japan (8th Edition)).

[0110] [Table 8]

[0111] <5-2> Sensory evaluation method and results of meat-like foods As in <1-2> above, the test meat-like foods were subjected to a sensory evaluation from the viewpoints of "hardness," "elasticity," "oiliness," and "unevenness of texture." The results of the sensory evaluation are shown in Table 9.

[0112] Meat-like foods 7-1 and 7-2 are modeled after Examples 2 and 13 described in Patent Document 1. Because they do not contain a protein raw material such as powdered soy protein, they were inferior in hardness and / or elasticity and were powdery overall. Furthermore, meat-like foods 7-1 and 7-2 are minced and can reproduce processed meat foods such as hamburger steaks, but it was found that they cannot reproduce the hardness, elasticity, oily texture, and uneven texture of fresh meat.

[0113] Test meat-like food 7-1 contained a large amount of insoluble dietary fiber (powdered cellulose), which is thought to have caused it to be dry, crumbly, and powdery. Test meat-like food 7-2, while using onion to improve the texture, had poor hardness and elasticity, crumbled easily, and was still powdery, resulting in a texture similar to tofu hamburger steak, far from being meat-like.

[0114] In contrast, the test meat-like foods 8-1 and 8-2, which used powdered soy protein or beef thigh meat instead of granular soy protein, had a meat-like texture and oily feel, similar to those produced using granular soy protein.

[0115] [Table 9]

[0116] <5-3> Evaluation of fat distribution in meat-like foods For the test meat-like foods, the fats and oils on the cross sections of the test meat-like foods were stained with Nile red in the same manner as in <4-2> above, and image analysis was performed.

[0117] For test meat-like food 7-1, the standard deviation of the brightness histogram of the Red image was 8.8. As this value indicates, test meat-like food 7-1, which did not use a protein ingredient, did not have localized fats and oils. On the other hand, for test meat-like food 7-2, the standard deviation of the brightness histogram of the Red image was 12.3. Although test meat-like food 7-2 had localized fats and oils due to the presence of onion, the onion no longer provided a meat-like flavor or texture.

[0118] For test meat-like foods 8-1 and 8-2, the standard deviations of the brightness histograms of the Red images were 12.5 and 15.1, respectively. It was found that fats and oils were localized in the meat-like foods even when fine-grained powdered soy protein and beef round meat were used as protein ingredients. [Industrial Applicability]

[0119] The meat-like food and method of one embodiment of the present invention is a meat-like food that has a texture similar to that of livestock meat, but has a low protein content and contains the same amount of energy as livestock meat, and can be used industrially to contribute to the health and welfare of individuals with or at risk of having reduced kidney function, such as CKD patients.

Claims

1. A meat-like food product, It contains water-insoluble dietary fiber, solid fats and oils, thickening polysaccharides, and protein raw materials, The protein content is 2 g / 100 g or more and 10.4 g / 100 g or less, The content of the water-insoluble dietary fiber is 0.5% by mass to 9% by mass, The content of the thickening polysaccharide is 1.0% by mass to 9.0% by mass, and The content of the solid fat is 2% by mass to 35% by mass. The meat-like food.

2. and / or the energy content is 132 kcal / 100 g or more. It is also block-shaped, The meat-like food product according to claim 1.

3. The meat-like food product according to claim 1 , wherein the standard deviation of the brightness histogram of the Nile Red-stained image of the cross section is 11 or more.

4. The meat-like food product according to claim 1, which is further used for an individual who is suffering from or is likely to suffer from chronic kidney disease.

5. A method for producing a meat-like food product, comprising: A step of subjecting the thickening polysaccharide to a hydration swelling treatment to obtain a thickening polysaccharide gel; A step of subjecting a food raw material containing water-insoluble dietary fiber, oils and fats, and a protein raw material to a mixing treatment to obtain a food raw material mixture; obtaining a meat-like food product using the thickening polysaccharide gel and the food raw material mixture; Contains, and The meat-like food is a meat-like food according to any one of claims 1 to 4. The method.

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