Quality improver for meat-containing foods, meat-containing foods, and method for producing meat-containing foods

Abstract

To provide a quality improver for meat-containing foods which enables meat-containing foods whose patties are kept in favorable shape before / after cooking and have proper hardness with reduced sliminess after cooking to be made, meat-containing foods containing the quality improver and a production method for the meat-containing foods.SOLUTION: A quality improver of meat-containing foods contains at least one kind of thickener having gelling ability, at least one or both of glucomannan and konjac flour and at least one selected from among a carbonate, alkali phosphate with pH 7 and above and mineral salt.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a quality improver for meat-containing foods including at least one of edible meat and artificial meat, a meat-containing food containing the quality improver, and a method for producing a meat-containing food. [Background technology]

[0002] Artificial meat, whose main component is vegetable protein such as soy protein, has been attracting attention in recent years as a substitute for edible meat (see, for example, Patent Document 1).

[0003] Artificial meat is generally produced by mixing vegetable protein such as soy protein with oil, water, thickeners, etc., but it is difficult to simultaneously achieve the following in processed meat foods such as hamburgers that use artificial meat: maintaining the consistency of the ingredients before and after heating, achieving a suitable hardness after heating, and reducing or suppressing slime after heating. Similar problems exist not only in artificial meat but also in processed meat foods such as hamburgers that use edible meat. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Special Publication No. 2018-533945 Summary of the Invention [Problem to be solved by the invention]

[0005] The object of the present invention is to provide a quality improver for meat-containing foods that can produce meat-containing foods that have good seed cohesion before and after heating, have appropriate hardness after heating, and have reduced slime after heating, a meat-containing food containing the quality improver, and a method for producing a meat-containing food. [Means for solving the problem]

[0006] The present invention provides a food product containing at least one of curdlan, carrageenan, and carob bean gum, at least one of glucomannan and konjac flour, and at least one of carbonate, alkaline phosphate having a pH of 7 or higher, and mineral salt. and the content of at least one of the curdlan, carrageenan, and carob bean gum is in the range of 20 to 70% by mass, the content of at least one of the glucomannan and konjac flour is in the range of 20 to 70% by mass, and the content of at least one of the carbonate, alkaline phosphate having a pH of 7 or higher, and mineral salt is in the range of 5 to 40% by mass, based on the total mass of the quality improver. , a quality improver for meat-containing foods.

[0007] The present invention provides a meat-based food product comprising at least one of curdlan, carrageenan, and carob bean gum, at least one of glucomannan and konjac flour, at least one of carbonate, alkaline phosphate having a pH of 7 or higher, and mineral salt, and a meat material. and the content of at least one of the curdlan, carrageenan, and carob bean gum is in the range of 0.1 to 10% by mass, the content of at least one of the glucomannan and konjac flour is in the range of 0.1 to 3% by mass, and the content of at least one of the carbonate, alkaline phosphate having a pH of 7 or higher, and mineral salt is in the range of 0.01 to 2% by mass, based on the total mass of the meat-containing food. , a meat-containing food.

[0008] The present invention provides a method for preparing a meat-containing food product using at least one of curdlan, carrageenan, and carob bean gum, at least one of glucomannan and konjac flour, at least one of carbonate, alkaline phosphate having a pH of 7 or higher, and mineral salt, and a meat ingredient. and the content of at least one of the curdlan, carrageenan, and carob bean gum is in the range of 0.1 to 10% by mass, the content of at least one of the glucomannan and konjac flour is in the range of 0.1 to 3% by mass, and the content of at least one of the carbonate, alkaline phosphate having a pH of 7 or higher, and mineral salt is in the range of 0.01 to 2% by mass, relative to the total mass of the meat-containing food. This is a method for producing a meat-containing food product. [Effects of the Invention]

[0009] The present invention provides a quality improver for meat-containing foods that can produce meat-containing foods that have good seed cohesion before and after heating, have appropriate hardness after heating, and have reduced slime after heating, as well as meat-containing foods that contain the quality improver, and a method for producing meat-containing foods. DETAILED DESCRIPTION OF THE INVENTION

[0010] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The following describes an embodiment of the present invention. The embodiment is an example of implementing the present invention, and the present invention is not limited to the embodiment.

[0011] <Quality improver for meat-containing foods> The quality improver for meat-containing foods according to this embodiment is a composition comprising at least one thickener having gelling ability, at least one of glucomannan and konjac flour, and at least one of carbonate, alkaline phosphate having a pH of 7 or higher, and mineral salt.

[0012] The inventors have discovered that when preparing a meat-containing food product containing at least one of edible meat and artificial meat, by combining at least one thickener having gelling ability with at least one of glucomannan and konjac flour and at least one of carbonate, alkaline phosphate with a pH of 7 or higher, and mineral salt, it is possible to prepare a meat-containing food product that has good cohesion of the ingredients before and after heating, has appropriate hardness after heating, and is reduced in slime after heating.

[0013] The thickener having gelling ability is not particularly limited as long as it has gelling ability when added to water, but examples thereof include curdlan, carrageenan, carob bean gum, gellan gum, tamarind seed gum, psyllium seed gum, methylcellulose, carboxymethylcellulose, hydroxypropylmethylcellulose, pectin, amazon seed gum, xanthan gum, welan gum, sodium alginate, etc. Among these, curdlan, carrageenan, and carob bean gum are preferred because they provide appropriate hardness and reduced slime. These thickeners may be used alone or in combination of two or more.

[0014] Glucomannan is a polysaccharide found in the tubers of konjac root. For example, konjac root is washed, sliced, dried, and crushed, and then impurities such as starch are separated to produce refined konjac flour. This refined konjac flour contains approximately 75 to 85% by mass of glucomannan. Glucomannan is a dietary fiber composed of a large number of glucose (a type of monosaccharide) and mannose (a type of monosaccharide) bonded together in a ratio of approximately 2:3. Any commonly available glucomannan can be used without restriction.

[0015] Konjac flour is a powder obtained, for example, by washing konjac root with water, slicing, drying, and pulverizing it, and then separating impurities such as starch. Any commonly available konjac flour can be used without any restrictions.

[0016] Examples of carbonates include sodium salts such as sodium carbonate and sodium bicarbonate, potassium salts such as potassium carbonate, calcium salts such as calcium carbonate, and magnesium salts such as magnesium carbonate. Of these, sodium carbonate, sodium bicarbonate, and potassium carbonate are preferred because they provide appropriate hardness and reduced slime. These carbonates may be used alone or in combination of two or more.

[0017] An alkaline phosphate having a pH of 7 or higher is a phosphate that exhibits a pH of 7 or higher when dissolved in water. Specifically, it is a phosphate that exhibits a pH of 7 or higher when 1 g of phosphate is dissolved in 100 mL of pure water at 20 to 25°C and the pH is measured. Examples of alkaline phosphates having a pH of 7 or higher include trisodium phosphate, tripotassium phosphate, disodium phosphate, dipotassium phosphate, tetrasodium pyrophosphate, tetrapotassium pyrophosphate, sodium polyphosphate, and potassium polyphosphate. Of these, tripotassium phosphate is preferred because it provides an appropriate hardness and reduces slime. These phosphates may be used alone or in combination of two or more.

[0018] The mineral salts are salts other than common table salt (sodium chloride), and are preferably mineral salts containing potassium, calcium, magnesium, etc., and more preferably mineral salts containing potassium and calcium, in terms of achieving appropriate hardness and reducing slime. Examples of mineral salts include seaweed calcium. These mineral salts may be used alone or in combination of two or more.

[0019] The content of the at least one thickener having gelling ability in the quality improver is, for example, in the range of 20 to 80 mass %, preferably 30 to 70 mass %, relative to the total mass of the quality improver. If the content of the at least one thickener having gelling ability is less than 20 mass %, a sufficient quality improving effect may not be obtained, and if it exceeds 80 mass %, an appropriate hardness may not be obtained.

[0020] The content of at least one of glucomannan and konjac flour in the quality improver is, for example, in the range of 20 to 80% by mass, preferably 30 to 70% by mass, relative to the total mass of the quality improver. If the content of at least one of glucomannan and konjac flour is less than 20% by mass, a sufficient quality improvement effect may not be obtained, and if it exceeds 80% by mass, slime reduction may be insufficient.

[0021] The content of at least one of carbonate, alkaline phosphate with a pH of 7 or higher, and mineral salt in the quality improver is, for example, in the range of 5 to 40 mass %, and preferably in the range of 10 to 30 mass %, relative to the total mass of the quality improver. If the content of at least one of carbonate, alkaline phosphate with a pH of 7 or higher, and mineral salt is less than 5 mass %, a sufficient quality improving effect may not be obtained, and if it exceeds 40 mass %, an appropriate hardness may not be obtained.

[0022] The quality improver of this embodiment may contain at least one thickener having gelling ability, at least one of glucomannan and konjac flour, carbonate, alkaline phosphate with a pH of 7 or higher, and at least one mineral salt, as well as other ingredients such as starch, modified starch, dextrin, sugars, salt, emulsifier, etc., or may not contain any other ingredients in addition to at least one thickener having gelling ability, at least one of glucomannan and konjac flour, carbonate, alkaline phosphate with a pH of 7 or higher, and at least one mineral salt.

[0023] When other components are contained, the content of the other components is, for example, 80% by mass or less, and preferably 40% by mass or less, relative to the mass of the entire quality improver.

[0024] The quality improver according to this embodiment can be used to improve the quality of meat-containing foods, such as the consistency of the seeds before and after heating, the hardness after heating, the sliminess after heating, and the juiciness after heating.

[0025] The form of the quality improver according to this embodiment is not particularly limited, and may be, for example, any of liquid, paste, granule, powder, solid, and the like.

[0026] The quality improver according to this embodiment can be used to improve the quality of meat-containing foods by adding it as a powder or by dispersing it in water, oil, or the like and then adding it.

[0027] <Meat-containing foods> A meat-containing food product according to an embodiment of the present invention is a food product comprising the quality improver for meat-containing foods and a meat ingredient. That is, the meat-containing food product according to this embodiment is a food product comprising at least one thickener having gelling ability, at least one of glucomannan and konjac flour, at least one of carbonate, alkaline phosphate with a pH of 7 or higher, and mineral salt, and a meat ingredient.

[0028] The meat-containing food product according to this embodiment can be obtained, for example, by adding the quality improver for meat-containing foods, edible oil, water, etc. to a meat material and mixing them together. That is, the meat-containing food product according to this embodiment can be obtained, for example, by adding at least one thickener having gelling ability, at least one of glucomannan and konjac flour, at least one of carbonate, alkaline phosphate with a pH of 7 or higher, and mineral salt, edible oil, water, etc. to a meat material and mixing them together.

[0029] The meat ingredients include meat or artificial meat.

[0030] Examples of edible meat include beef, pork, chicken, horse, lamb, duck, turkey, and other livestock meats.

[0031] Artificial meat is meat that contains at least one of proteins such as vegetable protein, fish protein, fish egg protein, chicken egg protein, dairy protein, crustacean protein, seaweed protein, and microbial algae protein. Vegetable proteins used in artificial meat include soybeans, peas, mung beans, chickpeas, peanuts, ruby, pigeon peas, jack beans, vine beans, kidney beans, adzuki beans, cowpeas, lentils, fava beans, carob, oats, barley, wheat, rye, rice, corn, potato, sweet potato, chia, quinoa, alfalfa, hemp, almonds, cashews, walnuts, hazelnuts, Brazil nuts, pistachios, pumpkin seeds, coconut, grape seeds, red kidney beans, black beans, spinach, asparagus, broccoli, kale, cranberries, pomegranates, rapeseed, sunflower seeds, cottonseed, flaxseed, and sesame seeds. In addition to vegetable proteins, proteins from fish, fish eggs, chicken eggs, dairy products, crustaceans, seaweed, microorganisms, algae, etc. may also be used. These proteins may be used alone or in combination of two or more.

[0032] The edible oil is not particularly limited as long as it is edible, but examples include canola oil, safflower oil, grape oil, soybean oil, sunflower oil, corn oil, cottonseed oil, sesame oil, rapeseed oil, rice bran oil, peanut oil, olive oil, palm oil, palm kernel oil, coconut oil, salad oil, cacao butter, linseed oil, castor oil, fish oil, sesame salad oil, perilla oil, safflower oil, rice bran oil, perilla oil, and animal fats such as lard and beef tallow, and it is preferable to use an oil that melts at the temperature in the mouth when eating. These edible oils may be used alone or in combination of two or more.

[0033] The water is not particularly limited, but examples include tap water, pure water, soft water, hard water, and the like.

[0034] The meat-containing food product of this embodiment may contain at least one thickener with gelling ability, at least one of glucomannan and konjac flour, at least one of carbonate, alkaline phosphate with a pH of 7 or higher, and mineral salt, as well as the above-mentioned meat ingredients, edible oil, water, etc., and may also contain other ingredients such as starch, modified starch, wheat flour, corn flour, rice flour, dietary fiber, salt, monosodium glutamate, granulated sugar, glucose, yeast extract, spices, spice extracts, frozen and thawed minced konjac, roasted onion, thickening polysaccharides, cocoa powder, beet powder, egg white, milk protein, gelatin, collagen, raw onion, etc.

[0035] The meat-containing food product is not particularly limited as long as it contains at least one thickener with gelling ability, at least one of glucomannan and konjac flour, at least one of carbonate, alkaline phosphate with a pH of 7 or higher, and mineral salt, and the above-mentioned meat ingredient. Examples include, but are not limited to, hamburger steak, patty, meatball, nugget, meatball, beef jerky, sausage, salami, frankfurter, corn hot dog, dumpling, shumai, spring roll, meat bun, xiaolongbao, minced meat cutlet, meat pie, meat sauce-like food, ravioli, lasagna, meatloaf, stuffed peppers and other processed foods using various ground meats, and processed foods using artificial meats such as plant-based hamburger steak, plant-based minced meat cutlet, and plant-based nuggets.

[0036] The amount of at least one thickener having gelling ability in a meat-containing food is, for example, in the range of 0.1% to 10% by mass, and preferably in the range of 0.5% to 5% by mass, relative to the total mass of the meat-containing food. If the amount of at least one thickener having gelling ability in the meat-containing food is less than 0.1% by mass, a sufficient quality improvement effect may not be obtained, and if it exceeds 10% by mass, an appropriate hardness may not be obtained.

[0037] The amount of at least one of glucomannan and konjac flour in a meat-containing food is, for example, in the range of 0.1% to 3% by mass, and preferably in the range of 0.3% to 2% by mass, relative to the total mass of the meat-containing food. If the amount of at least one of glucomannan and konjac flour relative to the total mass of the meat-containing food is less than 0.1% by mass, a sufficient quality improvement effect may not be obtained, and if it exceeds 3% by mass, the food may become too slimy.

[0038] The blending amount of at least one of carbonate, alkaline phosphate with a pH of 7 or higher, and mineral salt in a meat-containing food is, for example, in the range of 0.01% to 2% by mass, and preferably in the range of 0.1% to 1% by mass, relative to the total mass of the meat-containing food. If the blending amount of at least one of carbonate, alkaline phosphate with a pH of 7 or higher, and mineral salt relative to the total mass of the meat-containing food is less than 0.01% by mass, a sufficient quality improvement effect may not be obtained, and if it exceeds 2% by mass, an appropriate hardness may not be obtained.

[0039] The blending amount of protein such as vegetable protein in artificial meat is preferably in the range of 5% to 30% by mass, and more preferably in the range of 10% to 20% by mass, relative to the mass of the artificial meat. If the blending amount of protein such as vegetable protein relative to the mass of the artificial meat is less than 5% by mass, shape retention may decrease, and if it exceeds 30% by mass, flavor may decrease.

[0040] In the meat-containing food product according to this embodiment, the blending amounts of other ingredients may be in accordance with the usual methods for producing various meat-containing foods, and there are no particular limitations.

[0041] The meat-containing food of this embodiment is made using at least one thickener with gelling ability, at least one of glucomannan and konjac flour, and at least one of carbonate, alkaline phosphate with a pH of 7 or higher, and mineral salt. The method for making the meat-containing food can be any conventional method for producing various meat-containing foods and is not particularly limited.

[0042] The meat-containing food product according to this embodiment is a meat-containing food product in which the ingredients hold together well before and after heating, have a suitable hardness after heating, and are less slimy after heating.

[0043] <Method of preparing meat-containing foods> The method for producing a meat-containing food product according to an embodiment of the present invention is a method for producing a meat-containing food product using the quality improver for meat-containing foods and a meat ingredient. That is, the method for producing a meat-containing food product according to this embodiment is a method for producing a meat-containing food product using at least one thickener having gelling ability, at least one of glucomannan and konjac flour, at least one of carbonate, alkaline phosphate with a pH of 7 or higher, and mineral salt, and the meat ingredient.

[0044] For example, the quality improver for meat-containing foods, edible oil, water, etc. may be added to a meat material and mixed together to prepare a meat-containing food according to a conventional method for producing various meat-containing foods.

[0045] In this way, it is possible to produce a meat-containing food product in which the ingredients hold together well before and after heating, have a suitable hardness after heating, and have reduced slime after heating. [Example]

[0046] EXAMPLES The present invention will be explained in more detail below with reference to examples and comparative examples, but the present invention is not limited to the following examples.

[0047] <Examples 1 to 5 and Comparative Examples 1 to 6> For the following Examples 1 to 5 and Comparative Examples 1 to 6, vegetable hamburgers were prepared using the compositions (mass %) shown in Table 1 by the following method.

[0048] [How to make plant-based hamburger] (1) Add all ingredients except hydrogenated oil and salt to the rehydrated granular soy protein and stir. (2) Add the hardened oil and stir, then add the salt and stir. (3) Check the consistency of the seeds before heating, shape them into 80g pieces, and heat them in a steamer at 95°C for 10 minutes or in an oven at 250°C for 4 minutes. (4) Quickly freeze in a blast freezer at -20°C for 50 minutes. (5) Vacuum seal in a retort pouch and store in a freezer at -20°C overnight or longer (12 hours or longer). (6) After heating in the microwave (500W for 2 minutes), let it cool for 5 minutes and then perform a sensory evaluation.

[0049] [Sensory evaluation] Eight evaluators evaluated the consistency of the seeds before and after heating, the hardness after heating, and the slimeiness, using the following criteria on a five-point scale, and calculated the average scores. The results are shown in Table 2.

[0050] (Seed clusters before and after heating) 5 points: Very cohesive 4 points: Cohesive 3 points: Neither 2 points: Somewhat disorganized 1 point: Completely disorganized (Hardness after heating) 5 points: Moderate hardness 4 points: Slightly moderate hardness 3 points: Neither 2 points: soft 1 point: Very soft (Slimy after heating) 5 points: Very weak slime 4 points: Weak slime 3 points: Neither 2 points: Strong slime 2 points: Very slimy

[0051] [Table 1]

[0052] [Table 2]

[0053] In the examples, the seeds were excellent in terms of the consistency before and after heating, the hardness after heating, and the slime.

[0054] Thus, in the examples, meat-containing foods were produced in which the ingredients held together well before and after heating, had a moderate hardness after heating, and were reduced in slime after heating.

Claims

1. At least one of curdlan, carrageenan, and carob bean gum, at least one of glucomannan and konjac flour, and at least one of carbonate, alkaline phosphate having a pH of 7 or higher, and mineral salt; A quality improver for meat-containing foods, characterized in that, relative to the total mass of the quality improver, the content of at least one of the curdlan, carrageenan, and carob bean gum is in the range of 20 to 70 mass%, the content of at least one of the glucomannan and konjac flour is in the range of 20 to 70 mass%, and the content of at least one of the carbonate, alkaline phosphate having a pH of 7 or higher, and mineral salt is in the range of 5 to 40 mass%.

2. at least one of curdlan, carrageenan, and carob bean gum; at least one of glucomannan and konjac flour; at least one of carbonate, alkaline phosphate having a pH of 7 or higher, and mineral salt; and a meat material; A meat-containing food characterized in that, relative to the total mass of the meat-containing food, the content of at least one of the curdlan, carrageenan, and carob bean gum is in the range of 0.1 to 10% by mass, the content of at least one of the glucomannan and konjac flour is in the range of 0.1 to 3% by mass, and the content of at least one of the carbonate, alkaline phosphate having a pH of 7 or higher, and mineral salt is in the range of 0.01 to 2% by mass.

3. A meat-containing food product is prepared using at least one of curdlan, carrageenan, and carob bean gum, at least one of glucomannan and konjac flour, at least one of carbonate, alkaline phosphate having a pH of 7 or higher, and mineral salt, and a meat ingredient; A method for producing a meat-containing food, characterized in that, relative to the total mass of the meat-containing food, the content of at least one of the curdlan, carrageenan, and carob bean gum is in the range of 0.1 to 10 mass%, the content of at least one of the glucomannan and konjac flour is in the range of 0.1 to 3 mass%, and the content of at least one of the carbonate, alkaline phosphate having a pH of 7 or higher, and mineral salt is in the range of 0.01 to 2 mass%.

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