Food ingredients and their manufacturing methods

Abstract

To provide a food enabling efficient intake of protein, the food being a molded product having shape retention sufficient to maintain a certain degree of form during heating and cooking, preferably moldable into rice-like granules, and achieving a favorable texture, preferably a texture resembling that of rice.SOLUTION: A food material comprises (A) meat, (B) α-gelatinized starch or α-gelatinized cereal flour, and (C) a gelling agent that gels with divalent metal ions, and preferably further comprises (D) a divalent metal salt. A method for producing the food material comprises a step (extrusion-molding step) of mixing raw materials containing (A) meat, (B') starch or cereal flour, and (C) a gelling agent that gels with divalent metal ions, and performing extrusion molding with an extruder, and preferably further comprises a step of coating a surface of the extrusion-molded product obtained in the extrusion-molding step with (D) a divalent metal salt.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a food material, more specifically to a food material that has a relatively high protein content and can be formed into a granular (rice-like) shape, and a method for producing the same. [Background technology]

[0002] As Japan becomes a super-aging society, the social issue is not just how to live longer, but also how to extend healthy lifespans. Protein is known to be an important nutrient for preventing frailty in the elderly (a state between being healthy and needing care, with a high risk of becoming needing care in the future). Traditionally, protein drinks, salad chicken, snacks, and protein bars have been known as foods that efficiently ingest protein.

[0003] On the other hand, as conventional inventions relating to rice grain foods, the following are known, for example.

[0004] Patent Document 1 describes a method for producing a granular low-calorie food material, which includes the steps of forming into granules a composition containing (a) 50 parts by mass of starch, (b) 0.3 to 10 parts by mass of trehalose, (c) at least one selected from the group consisting of (c-1) 0.1 to 15 parts by mass of a gelling agent (e.g., konjac flour) that gels in the presence of a divalent metal ion and 0.1 to 3 parts by mass of a divalent metal ion, and (c-2) 0.1 to 15 parts by mass of a gelling agent that gels upon heating or cooling after heating, and (d) 1 to 25 parts by mass of an opacifying agent (e.g., cellulose), and having a moisture content of 15 to 40% by mass; and drying the resulting granules. Patent Document 1 also describes a raw material for producing a granular low-calorie food material, which contains the above components (a) to (d) and has a moisture content of 15 to 40% by mass. The inventions described in Patent Document 1 are said to solve the problems of providing a method for producing a new artificial rice that is resistant to deformation even when hydrated and heated, has a taste, aroma, texture, and appearance comparable to naturally cooked rice, and is lower in calories than naturally cooked rice, as well as a raw material for producing the artificial rice. The examples in Patent Document 1 disclose a method for producing a food material, including the steps of: using a screw extruder to extrude a powder mixture, in which predetermined amounts of starch, trehalose, refined konjac flour, calcium hydroxide, and cellulose are homogeneously mixed, while kneading it with water, into a cylindrical shape at a predetermined temperature and pressure, and cutting the mixture to obtain pellets; and drying the obtained pellets (white particles) in a belt-type hot air dryer at a predetermined temperature and for a predetermined time. However, Patent Document 1 does not mention the use of meat as one of the raw material ingredients.

[0005] Patent Document 2 describes a cooked rice-like food product obtained from a raw material containing starch and alginic acid or an alginate, and a food manufacturing method including a forming step of forming a raw material containing starch and alginic acid or an alginate into the shape of rice grains to obtain a rice-like product, and a contacting step of contacting the rice-like product with an aqueous solution containing at least one of calcium ions and magnesium ions to obtain the cooked rice-like food. The invention described in Patent Document 2 is intended to solve the problem of making the texture of cooked rice-like foods obtained from raw materials containing starch, which is known as a type of staple food ingredient, closer to the texture of cooked rice. Patent Document 2's examples disclose a method for producing a rice-like product, including a step of preparing raw materials by kneading a predetermined amount of hot water with a dried raw material containing modified starch and sodium alginate, which may further contain egg white powder or gluten, and a step of forming the prepared raw materials into noodles using a noodle machine and cutting them to a predetermined length. However, Patent Document 2 does not mention the use of meat as one of the raw material ingredients. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Laid-Open No. 2009-195178 [Patent Document 2] Japanese Patent Publication No. 2022-158587 Summary of the Invention [Problem to be solved by the invention]

[0007] If there was a food that could efficiently ingest protein, such as a rice-like granular product with a good texture that is familiar to the elderly, rather than protein drinks, salad chicken, snacks, protein bars, etc., it would be more suitable for preventing frailty in the elderly.

[0008] The present invention aims to provide a food product that allows efficient intake of protein, that can be manufactured as a shaped product, preferably a rice-like granular product, that has a shape retention property that allows it to maintain a certain shape even when cooked with heat, and that has a good texture, preferably a texture similar to that of rice. [Means for solving the problem]

[0009] The present inventors have discovered that by mixing ingredients containing meat, starch or grain flour, and a gelling agent (e.g., sodium alginate) that gels with divalent metal ions, and then bringing the ingredients into contact with divalent metal ions to cause a reaction, for example by mixing the ingredients in an extruder, extruding the ingredients, and then coating the surface of the extrudate with divalent metal ions that cause the gelling agent to gel, a food material can be produced that can solve the problems related to shape retention and texture described above, even if the protein content (mainly meat) is relatively high. The present inventors have completed the present invention by expanding or generalizing such an embodiment.

[0010] That is, the present invention includes at least the following. [Section 1] (A) Meat; (B) pregelatinized starch or pregelatinized flour, and (C) Gelling agent that gels with divalent metal ions Food ingredients, including [Section 2] (D) Divalent metal salt Item 1. The food material according to Item 1, further comprising: [Section 3] Item 1. The food material according to Item 1, having a protein content of 10% by mass or more. [Section 4] Item 1. The food material according to item 1, formed into granules. [Section 5] (A) Meat; (B') starch or flour, and (C) Gelling agent that gels with divalent metal ions A method for producing a food material, comprising a step of mixing raw materials containing the above and extruding the mixture using an extruder (hereinafter referred to as the "extrusion step"). [Section 6] Item 6. The method according to Item 5, further comprising the step of coating the surface of the extrusion product obtained by the extrusion molding step with (D) a divalent metal salt. [Section 7] Item 6. The method according to Item 5, wherein the extrusion step comprises injecting (D) an aqueous solution of a divalent metal salt into a mixture of raw materials containing the raw materials (A), (B'), and (C). [Section 8] Item 6. The manufacturing method according to Item 5, wherein the extrusion molding step is performed to form granules. [Section 9] Item 6. The manufacturing method according to Item 5, wherein the raw material is expanded by heating in the extrusion molding step. [Effects of the Invention]

[0011] By using the food material and production method of the present invention, it is possible to obtain a food product that is high in protein, has shape retention, can be formed into rice grains, and has a good texture, making it suitable for efficient protein intake. The food material of the present invention has a texture similar to that of rice, and preferably (for example, by selecting chicken as the meat), it is possible to produce a food product with a luster and whiteness similar to that of rice. Such a food material of the present invention is suitable not only when eaten alone, but also when mixed with rice. DETAILED DESCRIPTION OF THE INVENTION

[0012] -Food ingredients- The food material of the present invention contains at least (A) meat, (B) pregelatinized starch or pregelatinized grain flour, and (C) a gelling agent that gels in the presence of a divalent metal ion.

[0013] (A) Meat The food material of the present invention may contain meat similar to that used in general food materials. Examples of meat include poultry meat such as chicken and quail; livestock meat such as pork, beef, horse, mutton, and goat; rabbit; fish; and whale meat. Chicken is preferred from the viewpoint of its rice-like luster and whiteness, and chicken breast is more preferred. Any one type of meat may be used alone, or two or more types may be used in combination in any ratio.

[0014] (B) Pregelatinized starch or pregelatinized cereal flour The food material of the present invention may contain pregelatinized starch or pregelatinized grain flour, similar to those commonly used in food materials. Examples of starch include corn starch, waxy corn starch, tapioca starch, potato starch, rice starch, wheat starch, sweet potato starch, cassava starch, sago starch, kudzu starch, and pea starch, with corn starch being preferred. The starch may be unmodified (raw starch) or modified. Examples of modified starches include acetylated adipate cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphated starch, and phosphate cross-linked starch. Examples of grain flour include grain flours containing the above-mentioned starch (raw starch), such as corn flour, tapioca flour, potato flour, rice flour, and wheat flour. From the viewpoint of shape retention, grain flour preferably has a lipid content of 20% by mass or less, and more preferably 10% by mass or less. From the viewpoint of texture, grain flour preferably has a protein content of 10% by mass or less. Any one type of starch or grain flour may be used alone, or two or more types may be used in any ratio. Pregelatinized starch or pregelatinized grain flour is produced by heating the above-mentioned starch or grain flour together with water, typically by heating the starch or grain flour used as a raw material in the production method of the present invention described below (kneading in a high-temperature, high-pressure environment) in an extrusion molding process, and / or by cooking a food material.

[0015] (C) Gelling agent that gels with divalent metal ions The food material of the present invention may contain a gelling agent that gels with divalent metal ions, similar to those used in general food materials. Examples of gelling agents that gel with divalent metal ions include alginic acid and its alkali metal salts (e.g., sodium alginate), konjac flour (konjac mannan), carrageenan, pectin (low methoxypectin) and its alkali metal salts, with sodium alginate being preferred. The gelling agent may be used alone or in combination of two or more in any ratio.

[0016] (D) Divalent metal salt In addition to the above-described components (A), (B), and (C), the food material of the present invention can further contain (D) a divalent metal salt as a source of divalent metal ions for gelling (coagulating) component (C). Examples of divalent metal salts include calcium salts such as calcium chloride, calcium lactate, baked eggshell calcium, and baked oystershell calcium; and water-soluble magnesium salts such as magnesium chloride and magnesium lactate, with calcium salts being preferred. The divalent metal salts may be used alone or in combination of two or more in any ratio.

[0017] (E) Stabilizer The food material of the present invention may further contain (E) a stabilizer in addition to the above-mentioned components (A) to (D). Examples of stabilizers include alginate esters and methylcellulose, with alginate esters being preferred. The stabilizers may be used alone or in combination of two or more in any ratio.

[0018] (F) pH adjuster The food material of the present invention may further contain (F) a pH adjuster in addition to the above-mentioned components (A) to (D). By adjusting the pH to 5.5 to 7, the Maillard reaction is suppressed, and the color of the food material can be maintained white. The pH adjuster is not particularly limited as long as it is one that is commonly used as a food additive, and examples thereof include gluconic acid and citric acid. Any one of the pH adjusters may be used alone, or two or more may be used in combination in any ratio.

[0019] (G) Insoluble dietary fiber In addition to the above-mentioned components (A) to (D), the food material of the present invention preferably further contains (G) insoluble dietary fiber from the viewpoint of shape retention. The insoluble dietary fiber is not particularly limited as long as it is one that is commonly used as a food additive, and examples thereof include cellulose. One type of insoluble dietary fiber may be used alone, or two or more types may be used in combination in any ratio.

[0020] The food material of the present invention can be relatively rich in protein. The protein content of the food material of the present invention, i.e., the ratio of the mass of protein to the total mass of the food material of the present invention, is preferably 10% by mass or more, more preferably 15% by mass or more. The protein in the food material is derived primarily from (A) meat and (B) pregelatinized starch or pregelatinized grain flour (particularly pregelatinized grain flour), and also from vegetable protein, which is used as needed. Therefore, the protein content of the food material can be adjusted to a desired range by varying the amount of each ingredient and the protein content of each ingredient, taking into consideration shape retention, texture, etc.

[0021] The protein content can be measured using a general method and measuring device for food, for example, by the combustion method (JAS certified method).

[0022] ·Optional ingredients The food material of the present invention can further contain, as necessary, ingredients other than the above-mentioned ingredients (A) to (G). Examples of such optional ingredients include vegetable proteins (e.g., soy protein, wheat protein), starch retrogradation inhibitors (e.g., trehalose), antioxidants (e.g., sodium citrate), binding enhancers (e.g., polyphosphates such as polyphosphates and metaphosphates), vitamin supplements (e.g., vitamin E, vitamin C, vitamin B1), minerals, seasonings, colorings, and flavorings. The content of these optional ingredients can be adjusted appropriately depending on the intended use of the food material of the present invention and by referring to the content in conventional foods in general.

[0023] The shape and size of the food material of the present invention are not particularly limited and can be determined according to the intended use of the food material. Because the food material of the present invention has excellent shape retention, it can be easily formed into a desired shape and size. Examples of the shape of the food material of the present invention include granules, noodles, rods, plates, and blocks. Granules that are easy for frail elderly people to eat are preferred, and the rice grain shape familiar in Japanese cuisine is more preferred.

[0024] In one embodiment of the present invention, the food material of the present invention (referred to herein as the "first embodiment of the food material") comprises (A) meat, (B) pregelatinized starch or pregelatinized grain flour, and (C) a gelling agent that gels with a divalent metal ion, and optionally also comprises (E) a stabilizer, (F) a pH adjuster, and (G) insoluble dietary fiber, and further comprises (D) a divalent metal salt. This embodiment of the food material can typically be produced by adding component (D) to a mixture of other raw ingredients in the extrusion molding step in the production method of the present invention, as described below, or by including both the extrusion molding step and the coating step. This first embodiment of the food material is one in which a powder of component (D) or an aqueous solution of component (D) is present in an extrudate or adhered to the surface of an extrudate, and can be a product that can be eaten as is or that requires cooking before consumption. When the first embodiment of the food material of the present invention is commercialized as a product that requires cooking before consumption, purchasers of the product can simply heat and cook it in the same way as ordinary cooked rice (there is no need to prepare an aqueous solution of (D) a divalent metal salt, as in the second embodiment of the food material described below).

[0025] In one embodiment of the present invention, the food material of the present invention (referred to herein as the "second embodiment of the food material") comprises (A) meat, (B) pregelatinized starch or pregelatinized grain flour, and (C) a gelling agent that gels with a divalent metal ion, and optionally (E) a stabilizer, (F) a pH adjuster, and (G) insoluble dietary fiber, but does not comprise (D) a divalent metal salt. This embodiment of the food material can typically be produced by the production method of the present invention, as described below, without adding component (D) to a mixture of other ingredients during the extrusion molding process, or without including a coating process after the extrusion molding process. When the second embodiment of the food material of the present invention is commercialized, purchasers of the product simply need to dissolve separately prepared (or optionally packaged with) divalent metal salt (D) in water to prepare an aqueous solution, and then cook the product using this aqueous solution in the same manner as for cooking regular cooked rice.

[0026] -Food ingredient manufacturing method- The method for producing a food material of the present invention (also referred to simply as the "production method of the present invention" in this specification) comprises the steps of mixing ingredients containing at least (A) meat, (B') starch or grain flour, and (C) a gelling agent that gels with divalent metal ions, and extruding the mixture in an extruder (referred to as the "extrusion molding step" in this specification).

[0027] The type of meat (A) used as a raw material in the production method of the present invention is the same as that described in relation to the food material of the present invention, for example, chicken meat is preferred, and chicken breast meat is more preferred. The meat (A) used as a raw material may be raw or pre-heated, but heated meat is preferred, for example, from the viewpoint of the physical properties of the raw material mixture before being fed into the extruder. For example, when chicken breast meat is used as the meat (A), it is preferably heated in a convection oven at 90 to 120°C for 20 to 30 minutes before use. The meat (A) used as a raw material may also be salted or otherwise seasoned.

[0028] The amount of (A) meat in the ingredients can be adjusted as appropriate depending on the type of meat, etc., and the types and amounts of other ingredients. For example, the amount of (A) meat in the "total amount of ingredients excluding water" is preferably 20 to 40% by mass if the meat is raw, and preferably 40 to 60% by mass if the meat has been pre-cooked.

[0029] In this specification, "total amount of ingredients excluding water" refers to the total amount (mass) of ingredients, excluding water added as needed to adjust the moisture content, in addition to the moisture derived from each ingredient blended into the ingredient mixture, water used to prepare the aqueous solution of (D) divalent metal salt when it is made into an aqueous solution and then added, and water contained in other liquid ingredients. The mass of "moisture" derived from each ingredient as a solid ingredient and usually substantially integrated with the solid ingredient (for example, the moisture contained in raw meat) may be included in the mass of "total amount of ingredients excluding water."

[0030] Furthermore, the ingredients (A), (B'), (C), (D), (E), (F), and (G) used in the production method of the present invention, as well as other ingredients used as needed, are essentially not lost through the extrusion molding step, coating step, and other steps included in the production method of the present invention, and are included as components (A), (B), (C), (D), (E), (F), and (G) and other ingredients in the food material of the present invention (although divalent metal ions derived from component (D) react with component (C) to form crosslinks). In other words, the amounts of ingredients (A), (B'), (C), (D), (E), (F), and (G) and other ingredients used in the production method of the present invention can be converted into the contents of components (A), (B), (C), (D), (E), (F), and (G) and other ingredients in the food material of the present invention. For example, in relation to the manufacturing method of the present invention, the numerical range of each ingredient shown as the amount to be blended relative to the "total amount of ingredients excluding water" can be interpreted as the numerical range of each component in the food material of the present invention after taking into account the amount of "water" added separately, if necessary, or conversely, after taking into account the amount to be blended relative to the "solids" (dry matter) excluding "water" and "moisture".

[0031] The type of (B') starch or grain flour used as a raw material in the manufacturing method of the present invention is the same as the starch or grain flour before gelatinization described in relation to the food material of the present invention, and for example, corn starch is preferred.

[0032] The amount of (B') starch or grain flour in the raw materials can be adjusted appropriately depending on the type of starch or grain flour, and the types and amounts of other ingredients. For example, the amount of (B') starch or grain flour in the raw materials is preferably 30 to 40% by mass relative to the "total amount of raw materials excluding water."

[0033] The type of gelling agent (C) that gels with divalent metal ions and is used as a raw material in the production method of the present invention is the same as that described in relation to the food material of the present invention, and for example, sodium alginate is preferred.

[0034] The amount of (C) gelling agent that gels with divalent metal ions in the raw materials can be adjusted appropriately depending on the type of gelling agent and the types and amounts of other ingredients. For example, the amount of (C) gelling agent that gels with divalent metal ions relative to the "total amount of raw materials excluding water" is preferably 0.5 to 1.0 mass%.

[0035] The type of (D) divalent metal salt used as a raw material in the production method of the present invention is the same as that described in relation to the food material of the present invention, and for example, calcium salts are preferred.

[0036] The amount of the (D) divalent metal salt in the raw materials can be adjusted appropriately depending on the type of the divalent metal salt and the types and amounts of other components. For example, the amount of the (D) divalent metal salt relative to the "total amount of raw materials excluding water" is preferably 0.1 to 1.0 mass%.

[0037] The type of stabilizer (E) used as a raw material in the production method of the present invention is the same as that described in relation to the food material of the present invention, and for example, alginate esters are preferred.

[0038] The amount of (E) stabilizer in the raw materials can be adjusted appropriately depending on the type of stabilizer, and the types and amounts of other components. For example, the amount of (E) stabilizer in the raw materials is preferably 0.1 to 0.5% by mass relative to the "total amount of raw materials excluding water."

[0039] The type of pH adjuster (F) used as a raw material in the production method of the present invention is the same as that described in relation to the food material of the present invention, and for example, gluconic acid is preferred.

[0040] The amount of (F) pH adjuster in the raw materials can be adjusted appropriately depending on the type of pH adjuster, and the types and amounts of other ingredients. For example, the amount of (F) pH adjuster (e.g., gluconic acid) in the raw materials is preferably 1% by mass or less relative to the total amount of raw materials excluding water.

[0041] The type of insoluble dietary fiber (G) used as a raw material in the production method of the present invention is the same as that described in relation to the food material of the present invention, and for example, powdered cellulose is preferred.

[0042] The amount of (G) insoluble dietary fiber in the raw materials can be adjusted appropriately depending on the type of insoluble dietary fiber, and the types and amounts of other ingredients. For example, the amount of (G) insoluble dietary fiber (e.g., cellulose) relative to the "total amount of raw materials excluding water" is preferably 5% by mass or less.

[0043] The raw materials (mixture containing each raw material) fed into the extruder preferably have a water content and / or lipid content within a predetermined range. For example, the water content in the raw material mixture (total amount of each raw material) is preferably 50% by mass or less at the upper limit, more preferably 45% by mass or less, even more preferably 40% by mass or less, and preferably 10% by mass or more at the lower limit. The lipid content in the raw material mixture is preferably 10% by mass or less. Although the water content and / or lipid content within such ranges can be achieved by the water and lipids derived from each raw material blended into the raw material mixture, water and / or lipid may be added separately as needed, and the water may be water used to prepare the aqueous solution of (D) a divalent metal salt or water contained in other liquid materials.

[0044] The moisture content and lipid content can be measured using general methods and measuring devices for food. For example, the moisture content in the raw material mixture can be measured by a normal pressure heating drying method or a commercially available near-infrared moisture meter, and the lipid content in the raw material mixture can be measured by an ether extraction method.

[0045] It is preferable that the raw materials to be fed into the extruder, particularly (A) meat, (B') starch or grain flour, and (C) gelling agent that gels with divalent metal ions, excluding (D) divalent metal salt, as well as (E) stabilizer, (F) pH adjuster, (G) insoluble dietary fiber, and other optional raw materials, be mixed (cut) in advance using a mixer (cutter).The (D) divalent metal salt is not initially mixed with the raw material mixture fed into the extruder, but is preferably added by injecting an aqueous solution of the (D) divalent metal salt (liquid material) into the extruder while the other raw materials (solid materials) are being mixed, or added afterwards to the raw material mixture (extrudate) extruded from the extruder.

[0046] The extrusion molding process can be carried out using an extruder commonly used in the food industry. The extruder may be a single-screw or twin-screw type. The raw material mixture kneaded under a high-temperature, high-pressure environment in the extruder expands when extruded from the outlet (die hole) into a room-temperature, normal-pressure environment. Therefore, the cutter provided at the outlet need only be capable of cutting the expanded extruded product (expanded product) into an appropriate size.

[0047] The extrusion conditions in the extruder, such as the pressure conditions, heating conditions, and die hole shape, can be adjusted as appropriate to obtain the desired food material. For example, the temperature during extrusion is preferably 70 to 130°C, and the pressure is preferably 0.5 to 2.0 MPa. Furthermore, the extruder die preferably has an outlet shape that allows the expanded extrudate (expanded product) to be cut into pieces 5 to 10 mm long and molded into grains (rice grains).

[0048] In one embodiment of the present invention, the manufacturing method of the present invention can include, in the extrusion molding step, adding (D) a divalent metal salt to a mixture containing (A) meat, (B') starch or grain flour, and (C) a gelling agent that gels with a divalent metal ion, and optionally further containing (E) a stabilizer, (F) a pH adjuster, (G) insoluble dietary fiber, and other optional ingredients, preferably by injecting an aqueous solution of (D) a divalent metal salt. When the extrusion molding step is performed as in this embodiment, the mixture containing the ingredients (A), (B'), and (C), and optionally the ingredients (E), (F) a pH adjuster, (G) insoluble dietary fiber, and other ingredients, to which the ingredient (D) is added, is extruded, eliminating the need for a "coating step" described below.

[0049] In one embodiment of the present invention, the production method of the present invention can further include a step of coating the surface of the extrusion-molded product obtained by the extrusion-molding step with (D) a divalent metal salt (referred to as a "coating step" in this specification). Such a coating step causes a crosslinking reaction between (C) a gelling agent that gels with a divalent metal ion and (D) a divalent metal salt on at least a portion of the surface of the extrusion-molded product, usually on substantially the entire surface, resulting in a smooth and glossy surface and an improved texture, making it possible to achieve graininess similar to that of cooked rice.

[0050] In one embodiment of the present invention (referred to in this specification as the "first embodiment of the coating step"), the coating step can be carried out by coating with a powder of (D) a divalent metal salt, for example, by sprinkling the powder onto the surface of the extrusion molded product to adhere it thereto.

[0051] In one embodiment of the present invention (referred to herein as a "second embodiment of the coating step"), the coating step can be carried out by coating with an aqueous solution of (D) a divalent metal salt, for example, by applying or spraying the aqueous solution onto the surface of the extrusion-molded product, or by immersing the extrusion-molded product in the aqueous solution. As an example, the step of cooking rice with the food material of the present invention using an aqueous solution of (D) a divalent metal salt can be considered to be a step corresponding to the coating step in this embodiment.

[0052] The method for producing a food material of the present invention can further include steps other than the extrusion and coating steps, as needed. Such additional optional steps include, for example, freezing, drying, vacuum packaging, sterilization, and retort treatment (pressure-heat sterilization). These steps can be carried out using common means (apparatus, methods, conditions, etc.).

[0053] In one embodiment of the present invention, the production method of the present invention may include a step of freezing the extrudate obtained by the extrusion molding step in order to improve the storage stability and handling properties until the coating step is performed.

[0054] In one embodiment of the present invention, the production method of the present invention can include a step of drying the extrusion molded product obtained by the second embodiment of the coating step, the surface of which has been coated or sprayed with an aqueous solution of (D) a divalent metal salt. The drying conditions in this embodiment (step) can be appropriately adjusted, but it is preferable to dry at 60 to 90°C for 45 to 90 minutes, for example.

[0055] With regard to technical matters not explicitly stated in this specification, a person skilled in the art can appropriately refer to general or well-known conventional technical matters in the technical field to which the present invention pertains, particularly those related to food, and thereby be able to carry out the invention described in this specification. [Example]

[0056] According to the formulations shown in Tables 1 to 4, (A) meat, (B') starch, (C) a gelling agent that gels with divalent metal ions, (E) a stabilizer, (F) a pH adjuster, and (G) insoluble dietary fiber were cut using a food cutter along with other additives. The resulting raw material mixture was placed in an extruder, kneaded, extruded, and expanded under conditions of a pressure of 0.5 to 3.0 MPa and a temperature of 70 to 130°C. The expanded product was cut into 5 to 10 mm pieces to obtain rice-grain-like foods, which were then frozen. Note that "(A1) Cooked Chicken Breast" in Table 1 refers to chicken breast with skin cut to the appropriate size, heated in a steam convection oven at 100°C for 20 minutes, and then cooled. In Table 1, "(A2) Salted and heated chicken breast" uses salted (added with 1.0% by mass of sodium pyrophosphate and 4.0% by mass of sorbitol) chicken breast instead of "chicken breast with skin," "(A3) Cooked beef" uses beef instead of "chicken breast with skin," and "(A4) Cooked minced mackerel" uses minced mackerel instead of "cutting chicken breast with skin to an appropriate size," and these are all obtained in the same manner as "(A1) Cooked chicken breast" above.

[0057] 30 g of frozen rice grain food and 9 g of 1% calcium lactate aqueous solution (equivalent to (D) divalent metal salt) were vacuum packed into a three-sided bag and heated in a hot water bath for 20 minutes. The resulting sample was evaluated for shape retention, texture, gloss, and whiteness as follows: (1) Shape retention ◎: The shape was well maintained during extrusion and heating in a hot water bath ○: The shape at the time of discharge was maintained, but it collapsed slightly when heated in a hot water bath. △: The shape was maintained at the time of discharge, but it collapsed when heated in a hot water bath. ×: The shape could not be maintained when discharged (2) Sensory evaluation Three panelists evaluated the products according to the following criteria, and the average score was calculated. Texture: 5 = similar to rice ~ 1 = not like rice Shine: 5 = Good (like rice) ~ 1 = Bad Whiteness: 5 = White ~ 1 = Color derived from raw materials (yellow to brown)

[0058] The evaluation results are shown in Tables 1 to 4. The shape retention of Examples 1 to 24, which satisfied the constituent requirements of the present invention, was such that the shape was well maintained both when extruded and when heated in a hot water bath (rated ⊚), or the shape was maintained when extruded but collapsed slightly when heated in a hot water bath (rated ◯). These results confirmed that the rice-like granules had suitable shape retention, allowing them to maintain their shape to a certain extent even during cooking, such as rice cooking. On the other hand, Comparative Example 1, which did not satisfy the constituent requirement for (B') starch (or grain flour) (i.e., did not use this raw material), and Comparative Example 2, which did not satisfy the constituent requirement for (C) a gelling agent that gels with divalent metal ions (i.e., did not use this raw material), had poor shape retention, and the rice-like granules were unable to maintain their shape when heated in a hot water bath or when extruded.

[0059] Furthermore, Examples 1-9, 12-13, and 20-24, which used chicken as the (A) meat and whose protein content was primarily derived from chicken, had texture, gloss, and whiteness similar to rice to a certain extent, demonstrating their suitability as rice-like foods. Examples 10 and 11, which used beef or fish (mackerel) as the (A) meat, and Examples 14-19, which combined chicken with vegetable (wheat, soy) protein and added water as needed, demonstrate that the protein ingredients can be adjusted in various ways while maintaining the shape of the food material. Examples 20-24 demonstrate that the shape, texture, gloss, and whiteness of the food material can be favorably maintained by adjusting the (B') starch or grain flour in various ways and using (G) insoluble dietary fiber (powdered cellulose) in combination.

[0060] The sample of Example 2 had a protein content of 27.1% by mass as measured by the combustion method (JAS certified method).

[0061] [Table 1]

[0062] [Table 2]

[0063] Table 3

[0064] Table 4

Claims

1. (A) Meat; (B) pregelatinized starch or pregelatinized grain flour; (C) a gelling agent that gels with a divalent metal ion, and (E) Stabilizer A food material that is an expanded extrusion-molded product, comprising: The blending amount of the component (A) is 20 to 60 mass % based on the total amount of components excluding water, The blending amount of the component (B) is 30 to 50 mass % based on the total amount of components excluding water, The blending amount of the component (E) is 0.1 to 0.5 mass% based on the total amount of components excluding water, The food material, wherein the component (E) is an alginate ester.

2. (D) Divalent metal salt The food material according to claim 1, further comprising:

3. 2. The food material according to claim 1, having a protein content of 10% by mass or more.

4. The food material according to claim 1, which is formed into granules.

5. (A) Meat; (B') starch or cereal flour; (C) a gelling agent that gels with a divalent metal ion, and (E) stabilizer A method for producing a food material, comprising a step of mixing raw materials containing the above ingredients and extruding them with an extruder (hereinafter referred to as "extrusion step"); the blending amount of the raw material (A) is 20 to 60 mass% based on the total amount of the raw materials excluding water, the blending amount of the raw material (B') is 30 to 50 mass% based on the total amount of the raw materials excluding water, the blending amount of the raw material (E) is 0.1 to 0.5 mass% based on the total amount of the raw materials excluding water, The manufacturing method, wherein the raw material (E) is an alginate ester.

6. The method according to claim 5, further comprising the step of coating the surface of the extrudate obtained by the extrusion molding step with (D) a divalent metal salt.

7. The production method according to claim 5, wherein the extrusion molding step comprises injecting (D) an aqueous solution of a divalent metal salt into a raw material mixture containing the raw materials (A), (B'), (C), and (E).

8. The method according to claim 5 , wherein the extrusion step is carried out to form granules.

9. The method according to claim 5 , wherein the raw material is expanded by heating in the extrusion molding step.

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