Texture-improving composition for meat-like foods

Abstract

The purpose of the present invention is to provide a meat-like food product excelling in loosening properties. The present invention provides a food texture-improving composition for meat-like food products, an oil phase being used as a continuous phase in the composition, and the solid fat content of the oil phase at 20℃ being 1-70% or the B-type viscosity of the composition when measured at 20℃ and 30 rpm being 100-20000 cps (100-20000 mPa・s). The present invention also provides a method for producing a meat-like processed product, the method having a mixed composition production step in which a mixed composition is obtained by contacting and mixing a vegetable protein ingredient and the food texture-improving composition for a meat-like food product. The present invention also provides a method for producing a meat-like food product, the method including a step for heating and cooking the meat-like processed product.

Description

Technical Field

[0006] ,

[0001] The present invention relates to a texture-improving composition for meat-like foods.

Background Art

[0002] Based on the background of the supply instability of livestock meat raw materials, the need for meat-like foods containing a large amount of plant-based raw materials such as soy-derived materials and pea-derived materials without using livestock meat raw materials is increasing. Meat-like foods produced using plant-based raw materials tend to have a more uniform texture compared to those using livestock meat, and there is a demand for achieving a texture with excellent tenderness. For example, Patent Document 1 describes a method of improving the texture by using jelly or the like. However, it has not been able to achieve the tenderness like that of meat.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] An object of the present invention is to provide a meat-like food having excellent tenderness.

Means for Solving the Problems

[0005] As a result of intensive studies, the present inventors have found that a meat-like food mainly made of a plant-based protein material can be produced by using, as a raw material, a composition having an oil phase with a solid fat content at 20°C in a specific ratio as a continuous phase or a composition having a B-type viscosity at 20°C with an oil phase as a continuous phase in a specific value, and a meat processed product having excellent tenderness can be produced.

[0006] The texture-improving composition for meat-like foods, the method for producing a meat-like processed product, the method for producing a meat-like food, and the meat-like food of the present invention are as follows [1] to

[11] . [1] A composition in which the oil phase is a continuous phase, A texture-improving composition for meat-like foods, wherein the solid fat content of the oil phase at 20°C is 1% or more and 70% or less. [2] A composition in which the oil phase is a continuous phase, A texture-improving composition for meat-like foods, wherein the solid fat content of the oil phase at 20°C is 1% or more and 25% or less. [3] A composition in which the oil phase is a continuous phase, A texture-improving composition for meat-like foods, wherein the B-type viscosity of the composition measured at 20°C and 30 rpm is 100 cps or more and 20,000 cps or less (100 mPa·s or more and 20,000 mPa·s or less). [4] Plant-based protein material, A texture-improving composition for meat-like foods described in any one of [1] to [3], A process for manufacturing a mixed composition is provided, which involves bringing the two components into contact and mixing them to obtain a mixed composition. A method for manufacturing meat-like processed products. [5] The aforementioned texture-improving composition for meat-like foods is When the aforementioned plant protein material is brought into contact with the plant protein material at 20°C for 10 minutes, The rate of increase in the mass of the aforementioned plant protein material is 41% by mass or less. [4] A method for producing the meat-like processed product described above. [6] In the process of manufacturing the mixed composition, When the aforementioned plant protein material and the aforementioned meat-like food texture improving composition are brought into contact, The temperature of the meat-like food texture improving composition is below the melting point of the oil phase. A method for producing a meat-like processed product as described in [4] or [5]. [7] A method for producing a meat-like food product, comprising the step of heating a meat-like processed product obtained by the method for producing a meat-like processed product described in any one of [4] to [6]. [8] A meat-like food containing plant protein material and oils and fats, It does not contain fish or meat, or it contains 30% or less by mass of the total meat-like food product, with the total meat-like food product being 100% by mass. A meat-like food having a region in which the shear force is 20 N / mm·sec or less when the meat-like food is at any temperature between 50°C and 55°C. [9] A meat-like food containing plant protein material and oils and fats, It does not contain fish or meat, or it contains 30% or less by mass of the total meat-like food product, with the total meat-like food product being 100% by mass. A meat-like food product in which the drip rate is between 1% and 5% by mass, based on 100% by mass of the entire meat-like food product.

[10] A meat-like food product according to [8] or [9], obtained by heating a meat-like processed product containing a composition in which the oil phase having a solid fat content of 1 to 70% (i.e., 1% or more and 70% or less) at 20°C is a continuous phase.

[11] A meat-like food product according to any one of [8] to

[10] , obtained by heating a meat-like processed product containing a composition in which the oil phase is the continuous phase and the B-type viscosity at 20°C is 100 cps or more and 20,000 cps or less (100 mPa·s or more and 20,000 mPa·s or less). [Effects of the Invention]

[0007] According to the present invention, it is possible to provide a meat-like food product with excellent shredding properties. [Modes for carrying out the invention]

[0008] Embodiments of the present invention will be described below.

[0009] <Texture-improving composition for meat-like foods> By using the texture-improving composition for meat-like foods of the present invention, the texture of meat-like foods that are mainly composed of plant protein materials and are manufactured using little to no livestock meat can be improved.

[0010] The texture-improving composition for meat-like foods according to the present invention uses, as an active ingredient, a composition having an oil phase as a continuous phase. In the texture-improving composition for meat-like foods, the composition having an oil phase as a continuous phase contains edible oil and fat. As components other than the composition having an oil phase as a continuous phase, any components may be included as long as the effect of improving the tenderness of meat-like foods is not lost. For example, it may contain water, emulsifiers such as lecithin, antioxidants, amino acids, and the like.

[0011] The edible oil and fat used in the composition having an oil phase as a continuous phase is not particularly limited as long as it does not reduce the tenderness of meat-like foods. For example, vegetable oils and fats such as soybean oil, rapeseed oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice bran oil, peanut oil, palm oil, palm kernel oil, coconut oil; animal fats such as beef tallow, lard, milk fat, chicken fat; and one or more selected from processed oils and fats obtained by fractionating, hydrogenating, transesterifying, etc. of these can be used as a mixture.

[0012] In the texture-improving composition for meat-like foods according to the present invention, the content of the edible oil and fat, with the total mass of the texture-improving composition for meat-like foods being 100% by mass, is preferably 85% by mass or more, more preferably 90% by mass or more, still more preferably 95% by mass or more, and may be 100% by mass.

[0013] In one aspect of the present invention, from the viewpoint of obtaining the effect of improving tenderness by using a specific composition, the content of fish meat or livestock meat in the "meat-like food" is preferably 30% by mass or less, more preferably 20% by mass or less, still more preferably 10% by mass or less, with the total mass of the meat-like food being 100% by mass, and it is even more preferable not to contain fish meat or livestock meat.

[0014] In one aspect of the present invention, the texture-improving composition for meat-like foods is preferably solid or semi-solid. In this case, the solid fat content (hereinafter referred to as SFC) of the texture-improving composition for meat-like foods is preferably 1% or more, more preferably 5% or more, and even more preferably 7% or more at 20°C. Furthermore, it is preferably 70% or less, more preferably 60% or less, more preferably 50% or less, even more preferably 40% or less, even more preferably 30% or less, even more preferably 25% or less, and even more preferably 23.5% or less at 20°C. Furthermore, when upper and lower limits are indicated for a numerical range in this specification, the upper and lower limits may be combined as appropriate, and the resulting numerical range is also disclosed.

[0015] In one aspect of the present invention, the texture-improving composition for meat-like foods preferably has a solid fat content (hereinafter referred to as SFC) of 1% or more, more preferably 5% or more, and even more preferably 7% or more at 10°C. Furthermore, it is preferably 90% or less, more preferably 70% or less, even more preferably 60% or less, even more preferably 45% or less, and even more preferably 41.6% or less at 10°C.

[0016] SFC is measured according to AOCS Official Method Cd 16b-93.

[0017] A texture-improving composition for meat-like foods according to one aspect of the present invention can be prepared by selecting an edible oil within the solid fat content range described above, or by mixing two or more edible oils having different solid fat contents. More specifically, it can be prepared by adding one or more edible oils with a high solid fat content, such as vegetable oils like palm oil and palm kernel oil, or processed oils like transesterified oils, hydrogenated oils, and superhydrogenated oils, to an edible oil with a low solid fat content, such as soybean oil, rapeseed oil, and corn oil. Those skilled in the art can adjust the solid fat content of the texture-improving composition for meat-like foods to a desired range by appropriately selecting and mixing edible oils having different solid fat contents.

[0018] Furthermore, a texture-improving composition for meat-like foods according to one aspect of the present invention can be prepared by adding an emulsifier containing 70% by mass or more saturated fatty acids among the constituent fatty acids to a composition having an oil phase as a continuous phase.

[0019] In one aspect of the present invention, the texture-improving composition for meat-like foods may be a viscous liquid. When the texture-improving composition for meat-like foods is a viscous liquid composition, its viscosity is preferably 100 cps or more (100 mPa·s or more), more preferably 500 cps or more (500 mPa·s or more), even more preferably 1000 cps or more (1000 mPa·s or more), even more preferably 3000 cps or more (3000 mPa·s or more), and even more preferably 4000 cps or more (4000 mPa·s or more). Furthermore, it is more preferable that the viscosity is 20,000 cps or less (20,000 mPa·s or less), and even more preferable that it is 18,000 cps or less (18,000 mPa·s or less). In this specification, the viscosity measured by the above method is also referred to as "Type B viscosity."

[0020] A texture-improving composition for meat-like foods according to one aspect of the present invention can be prepared, for example, by mixing an emulsifier with a composition having a liquid oil phase as a continuous phase. The emulsifier can be a known emulsifier that can thicken the composition having a continuous oil phase, and for example, one or more selected from the group consisting of polyglycerin fatty acid esters, monoglycerin fatty acid esters, organic acid monoglycerides, sorbitan fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, lecithin, and polyglycerin condensed ricinoleic acid esters can be used.

[0021] <Method of manufacturing meat-like processed products> The method for producing a meat-like processed product according to the present invention is: The invention includes a mixed composition manufacturing process, which involves contacting and mixing a plant-based protein material with the aforementioned texture-improving composition for meat-like foods to obtain a mixed composition. In this specification, "meat-like processed product" refers to a product containing a plant protein material and the aforementioned texture-improving composition for meat-like foods, and is a raw material for meat-like foods.

[0022] The plant-based protein material used in the method for producing meat-like processed products according to the present invention is, for example, a meat substitute with a protein content of 40% by mass or more on a dry weight basis, and is a material containing one or more types selected from the group consisting of soy proteins such as soy protein, lentil protein, chickpea protein, and pea protein, and wheat protein. For example, soy protein materials include protein materials made from soybeans, such as isolated soy protein, defatted soybeans, concentrated soy protein, and soy milk powder.

[0023] Furthermore, the plant-based protein material may be used in powder form, textured form, or a combination of these. It is preferable to use granular plant-based protein material because it can provide ease of breaking down in the mouth and a juicy feel when chewing meat-like foods. For example, it is preferable to use granular soy protein. It is preferable to use a combination of soy proteins of different sizes to provide a meat-like texture and chewiness. Granular plant protein material refers to a plant protein material that has undergone a tissue-forming process, such as being subjected to an extrusion molding machine like an extruder.

[0024] In the method for producing meat-like processed products according to the present invention, it is preferable to use a structured soy protein material that has been rehydrated in water and then crushed to partially form fibers.

[0025] The texture-improving composition for meat-like foods used in the method for producing meat-like processed products according to the present invention preferably has a mass increase rate of 41% by mass or less, preferably 30% by mass or less, and more preferably 0% by mass, when maintained at 20°C (±1°C) and in contact with the aforementioned plant protein material for 10 minutes. Using a texture-improving composition for meat-like foods with this property, a meat-like food with improved shredding properties can be obtained.

[0026] The content of plant protein material (after rehydration) in meat-like processed products varies depending on the type and purpose of the meat-like processed product, but preferably it is 20% to 80% by mass, more preferably 20% to 75% by mass, and even more preferably 25% to 70% by mass, with the entire meat-like processed product as 100% by mass. The content of the texture-improving composition for meat-like foods is preferably 3 to 80 parts by mass, more preferably 5 to 75 parts by mass, and even more preferably 10 to 75 parts by mass, per 100 parts by mass of the plant protein material (after rehydration).

[0027] In the method for producing meat-like processed products according to the present invention, in addition to the main raw material, a plant protein material, and a texture-improving composition for meat-like foods, additives that are commonly added to processed products may also be used, as long as the effects of the present invention are not suppressed. For example, Vegetables (raw onions, etc.); Breadcrumbs; Proteins (dairy proteins, egg whites, wheat proteins, etc.); Starch (cross-linked starch, oil-processed starch, etc.); Seasonings (sugar, monosodium glutamate, etc.); Liquid seasonings (soy sauce, vinegar, oils and fats, sake, mirin, etc.); Enzymes (transglutaminase, protease, etc.); Spices (nutmeg, pepper, garlic powder, ginger powder, turmeric powder, etc.); Sodium sorbate and glycine; pH adjusters (hydrochloric acid, lactic acid, citric acid, acetic acid, calcium hydroxide, caustic soda, sodium carbonate, sodium bicarbonate, sodium acetate, etc.); Salts (table salt, phosphates, glutamates, citrates, glucons, carbonates, etc.); Preservatives (such as sodium acetate); Antioxidants (such as sodium ascorbate); Coloring agents (such as cochineal dye); Emulsifiers (monoglycerin fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, lecithin, etc.); Examples include nutritional fortifiers (such as calcined seashell calcium, eggshell calcium, and calcium carbonate). Other ingredients commonly found in food products, such as flavorings, may also be included.

[0028] In one embodiment of the method for producing a meat-like processed product according to the present invention, it is preferable to use fish meat or livestock meat in an amount of 30% by mass or less, 20% by mass or less, or 10% by mass or less, of the total meat-like processed product as 100% by mass, and it is even more preferable not to use fish meat or livestock meat.

[0029] In one embodiment of the method for producing a meat-like processed product according to the present invention, in the "mixed composition manufacturing step," a plant protein material and the aforementioned meat-like food texture improving composition are brought into contact and mixed.

[0030] Mixing may be done manually or using a machine such as a food processor. Mix the plant protein material and the aforementioned texture-improving composition for meat-like foods until they are uniform. When using a food processor, a mixing time of 10 seconds or more is preferable. Mixing for too long will make the plant protein material too finely textured, making it difficult to obtain a desirable texture. Therefore, a mixing time of 1 minute or less is preferable, and 30 seconds or less is more preferable.

[0031] The mixing process may be performed two or more times to form multiple mixed types, or multiple mixed types may be mixed in the mixed composition manufacturing process to form a single mixed composition. Alternatively, a mixed composition may be formed by covering one mixed type with another.

[0032] In one embodiment of the method for producing meat-like processed products according to the present invention, when the texture-improving composition for meat-like foods is brought into contact with a plant protein material in the mixed composition manufacturing process, it is preferable that the temperature of the texture-improving composition for meat-like foods is below its rising melting point, and is preferably in a solid or semi-solid state. A semi-solid is a substance that has a certain degree of fluidity at room temperature but is extremely viscous and whose viscosity is difficult to measure with a rotational viscometer at room temperature, or a substance that is not in a solid state at room temperature but has shape retention to the extent that it does not have fluidity. It is a substance in an intermediate state between solid and liquid, with higher fluidity than a solid and lower fluidity than a liquid.

[0033] <Method for manufacturing meat-like food products> The present invention relates to a method for producing a meat-like food product, which includes a step of heating and cooking a meat-like processed product produced by the method for producing a meat-like processed product described above.

[0034] In this specification, "meat-like food" refers to a food product that has been heated and cooked. The "heating and cooking process" preferably involves one or more heat treatments selected from the group consisting of deep frying, baking, boiling, simmering, and steam heating. "Meat-like food" includes plant protein material and oil and fat, and examples include patties, hamburgers, dumplings, sausages, cutlets, minced meat cutlets, shumai, meatballs, meatballs, Chinese steamed buns, meatballs, nuggets, etc., which use plant protein material as the main ingredient.

[0035] <Meat-like food> The "meat-like food" according to the present invention contains 30% or less by mass of fish or livestock meat, preferably 20% or less by mass, more preferably 10% or less, when the total mass of the meat-like food is 100%, or it contains no fish or livestock meat and is mainly composed of plant protein. When manufactured using the texture-improving composition for meat-like food, it has a more flaky texture compared to food that does not use the texture-improving composition for meat-like food.

[0036] The meat-like food product according to the present invention is obtained by heating the meat-like processed product described above.

[0037] In one aspect of the present invention, a meat-like food product is manufactured using a solid or semi-solid texture-improving composition for meat-like food products. In this case, the solid fat content (hereinafter referred to as SFC) of the texture-improving composition for meat-like food products used is preferably 1% or more, more preferably 5% or more, and even more preferably 7% or more at 20°C. Furthermore, it is preferably 70% or less, more preferably 60% or less, even more preferably 40% or less, even more preferably 30% or less, even more preferably 25% or less, and even more preferably 23.5% or less at 20°C.

[0038] In one aspect of the present invention, the solid fat content (hereinafter referred to as SFC) of the texture-improving composition for meat-like foods used in the production of meat-like foods is preferably 1% or more, more preferably 5% or more, and even more preferably 7% or more at 10°C. Furthermore, it is preferably 90% or less, more preferably 70% or less, even more preferably 60% or less, even more preferably 45% or less, and even more preferably 41.6% or less at 10°C.

[0039] In one aspect of the present invention, the texture-improving composition for meat-like foods used in the production of meat-like foods may be in liquid form. When a liquid composition is used, the viscosity of the texture-improving composition for meat-like foods is preferably 100 cps or more (100 mPa·s or more), more preferably 500 cps or more (500 mPa·s or more), even more preferably 1000 cps or more (1000 mPa·s or more), even more preferably 3000 cps or more (3000 mPa·s or more), and even more preferably 4000 cps or more (4000 mPa·s or more). Furthermore, it is more preferable that the pressure be 20,000 cps or less (20,000 mPa·s or less), and even more preferable that it be 18,000 cps or less (18,000 mPa·s or less).

[0040] Furthermore, from the viewpoint of improving the ease of shredding, the shear force when the meat-like processed product is at a temperature of 50°C to 55°C is preferably 8 N / mm·sec or more, and more preferably 10 N / mm·sec or more. It is more preferably 20 N / mm·sec or less, more preferably 16 N / mm·sec or less, and more preferably 13 N / mm·sec or less.

[0041] In this specification, "shear force" refers to the force required for compressive shear, and is measured by the following procedure. First, cut out a 20mm wide sample from the meat-like food product to measure. After baking (80mm in diameter), the center of the meat-like food is cut to a width of 20mm. The center is heated in a microwave oven to between 50°C and 55°C (500W, approximately 20 seconds). Then, a texture analyzer (TA-XT Plus, manufactured by Stable Micro Systems) equipped with a 70mm wide Warner-Bratzler flat blade is used to compress and measure the area at least 15mm away from the side of the meat-like food three times at a clearance of 5mm, a compression speed of 1.5mm / sec, and room temperature (20±2°C). The time integral (N / mm·sec) of the stress (N / mm) applied to the object during the compression time is obtained. Repeat the above process three times. The average of the three values ​​obtained by the time integral of stress is defined as the "shear force".

[0042] In one embodiment of the present invention, the baked meat-like food product, from the viewpoint of enhancing juiciness, has a drip rate of 1% by mass or more, more preferably 1.5% by mass or more, and even more preferably 2% by mass or more, when the meat-like processed product is at a temperature of 50°C to 55°C, with the total meat-like food product being 100% by mass. Furthermore, from the viewpoint of obtaining a meat-like juiciness, it is preferably 5% by mass or less, preferably 3% by mass or less, and even more preferably 2.5% by mass or less.

[0043] In this specification, "drip rate" is measured by the following procedure. First, cut the meat-like food to obtain four samples (6-8g each). Measure the mass of each sample. Prepare four pieces of paper (wipes). Fold each piece of paper and measure its mass. Next, place the four samples in a microwave oven and heat them at 500W for about 30 seconds until the temperature is between 50°C and 55°C. Next, within 10 minutes of heating, each sample is compressed. Specifically, one sample is placed on a cloth wiper and compressed using a texture analyzer (TA-XT Plus, manufactured by Stable Micro Systems) equipped with a 30mm diameter round plate plunger, at a clearance of 5mm, a compression speed of 1mm / sec, and room temperature (20±2℃). Compression is carried out until the height is reduced by 35% from the original height. This is done for each of the four samples. Next, measure the mass of each of the four pieces of paper. Obtain the "drip amount" by taking the average of the increase in the mass of the four pieces of paper from before the sample was placed on them. Then, obtain the "drip rate" from the following formula. Drip rate (mass %) = (amount of drip (g) ÷ mass of sample before compression (g)) × 100 [Examples]

[0044] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0045] <Material> The following were the main ingredients used: (1) Soybean protein material Product names: Fujinic Ace 500, Vegitex SHF, Apex 950, New Fuji Pro SEH, all manufactured by Fuji Oil Co., Ltd. Product name: Gluten Meat, manufactured by San-iku Foods Co., Ltd. (2) Rapeseed oil Product name: AJINOMOTO Smooth Canola Oil, manufactured by J-Oil Mills Co., Ltd. (3) Emulsifier Polyglycerin fatty acid ester (Product name: CV-1L, manufactured by Sakamoto Pharmaceutical Co., Ltd.) (4) Texture-improving composition for meat-like foods 1) Product name: S Special 100LT (shortening, solid fat content at 20°C is 7.5%) 2) Product name: Euromelt 20B (shortening, solid fat content at 20°C is 16.6%) 3) Product name: Fasier Type 2 (shortening, solid fat content at 20°C is 23.5%) 4) Product name: Unicool Gold (shortening, solid fat content at 20°C is 37.9%) 5) Product name: T Special M (shortening, solid fat content at 20°C is 58%) 6) A composition obtained by mixing CV-1L with rapeseed oil in the proportions (mass ratio) shown in Table 1. Items 1) through 5) are all manufactured by J-Oil Mills Co., Ltd. (5) Ajinomoto Product name: Ajinomoto, manufactured by Ajinomoto Co., Inc. (6)Egg white powder Product Name: Dried Egg White W Type, manufactured by Kewpie Corporation

[0046] <Measurement of solid fat content of texture-improving composition for meat-like food products> The solid fat content of the solid fat was measured by the method described above. The results are shown in Table 1.

[0047] <Measurement of the elevated melting point of a texture-improving composition for meat-like foods> The rising melting point was measured according to "2.2.4.2-1996 Melting Point (Rising Melting Point)" of the Standard Methods for Analysis of Fats and Oils (The Japan Oil Chemists' Society). The results are shown in Table 1.

[0048] <Measurement of viscosity of texture-improving composition for meat-like food products> The viscosity of the emulsifier-containing liquid oil was measured using a B-type viscometer (measured under the following conditions: rotation speed: 30 rpm, rotor: No. 2-4, product temperature: 20°C). The results are shown in Table 1.

[0049] <Percentage increase in mass of soy protein material> The rate of increase in the mass of a soy protein material was investigated when it was brought into contact with a texture-improving composition for meat-like foods. First, the following soy protein, to be used as an ingredient for the patty, was rehydrated in water. The mass after rehydration was as follows: Fujinic Ace 500 2.1x Vegitex SHF 1.8x New Fuji Pro SEH 3x These three types of soy protein materials (after rehydration) were mixed in a mass ratio of 1:1:1 to obtain a mixed soy protein material. 3g of this was weighed out and placed on a 10 x 10 cm piece of gauze. The mixed soy protein material was wrapped in the gauze by pinching the four corners, and the four corners of the gauze were secured with rubber bands. Next, the mixed soy protein material wrapped in gauze was brought into contact with the meat-like food texture improving composition listed in Table 1, which was placed in a 100 mL beaker in a 20°C water bath. After 10 minutes, the soy protein material wrapped in gauze was removed and left on a wire mesh for 5 minutes. The mixed soy protein material was removed from the gauze bag and its mass was measured. The rate of increase in the mass of the soy protein material was calculated. The results are shown in Table 1.

[0050] [Table 1]

[0051] <How to make soy patties> The soy patties for Experimental Examples 1-9 were manufactured using the following procedure. 1. Soak the soy protein material in water for 1 hour, then squeeze out the water. 2. Of the soy protein materials, Vegitex SHF and Apex 950 were finely chopped in a food processor. 3. The ingredients were measured out according to the proportions shown in Table 2 and thoroughly mixed in a food processor. For the "rapeseed oil or texture improver for meat-like foods" listed in Table 2, 100% rapeseed oil was used in Experiment 1, S Special 100LT in Experiment 2, Euromelt 20B in Experiment 3, Fascié Type 2 in Experiment 4, Unicool Gold in Experiment 5, T Special M in Experiment 6, 94% by mass of rapeseed oil CV-1L 6% by mass in Experiment 7, 97% by mass of rapeseed oil CV-1L 3% by mass in Experiment 8, and 99% by mass of rapeseed oil CV-1L 1% by mass in Experiment 9. Note that the proportion of soy protein material in the table below refers to the proportion of soy protein material after rehydration. 75g of the mixture from 4.3 was measured out and shaped into a hamburger patty using a cylindrical ring mold with a diameter of 80mm. The hamburger-shaped meat-like product was removed from the ring mold and cooked in a frying pan until both sides were browned, then covered and steamed to obtain the soy patties for Experimental Examples 1-9.

[0052] [Table 2]

[0053] <Drip volume and drip rate> The drip rate was obtained using the method described above. The results are shown in Table 1. (result) From the viewpoint of improving texture, meat-like foods with a high drip rate are preferred. Comparing Experimental Examples 2-6 with Experimental Example 1, it was found that the drip rate is higher, indicating that it is preferable to manufacture meat-like foods using a texture-improving composition for meat-like foods with a solid fat content of 7.5% or more at 20°C. Furthermore, from the viewpoint of improving texture, meat-like foods with a high drip rate are preferred. Comparing Experimental Examples 7-9 with Experimental Example 1, it was found that the drip rate is higher, so it is preferable to manufacture meat-like foods using a texture-improving composition for meat-like foods that has a B-type viscosity of 1040 cps or more (1040 mPa·s or more) when measured at 20°C and 30 rpm, more preferable to manufacture meat-like foods using a texture-improving composition for meat-like foods that has a B-type viscosity of 5000 cps or more (5000 mPa·s or more), and even more preferable to manufacture meat-like foods using a texture-improving composition for meat-like foods that has a B-type viscosity of 17600 cps or more (17600 mPa·s or more). To increase the drip rate of meat-like foods, it has been found that it is preferable to use a combination of plant-based protein material and a texture-improving composition for meat-like foods in which the mass increase rate of the plant-based protein material after 10 minutes of contact with each other is 41% by mass or less, and it is even more preferable to use a combination in which the mass increase rate is 0% or less.

[0054] <shear force> The shear force was obtained using the method described above. The results are shown in Table 1. (result) It is believed that the lower the shear force value, the easier the meat-like food is to break apart, and the easier it is to bite through with less force. From the viewpoint of improving the shatterability of meat-like foods, Experimental Examples 2 to 6 were compared with Experimental Example 1 and found that it is preferable to manufacture meat-like foods using a texture-improving composition for meat-like foods with a solid fat content of 7.5% or more at 20°C, and more preferable to manufacture meat-like foods using a texture-improving composition for meat-like foods with a solid fat content of 16.6% or more. Furthermore, it was found that it is preferable to manufacture meat-like foods using a texture-improving composition for meat-like foods with a solid fat content of 58% or less, more preferable to manufacture meat-like foods using a texture-improving composition for meat-like foods with a solid fat content of 37.9% or less, and more preferable to manufacture meat-like foods using a texture-improving composition for meat-like foods with a solid fat content of 23.5% or less. From the viewpoint of improving the shredding properties of meat-like foods, comparing Experimental Examples 7-9 with Experimental Example 1, it was found that it is preferable to produce meat-like foods using a texture-improving composition for meat-like foods that has a B-type viscosity of 1040 cps or more (1040 mPa·s or more) when measured at 20°C and 30 rpm, and it is even more preferable to produce meat-like foods using a texture-improving composition for meat-like foods that has a B-type viscosity of 5000 cps or more (5000 mPa·s or more).

[0055] <Sensory evaluation> The sensory evaluation method used in this assessment was a scoring system. The evaluators were a panel of seven trained professionals. The evaluation items and scores were as follows. Here, the score is the sum of the scores divided by the number of panel members (i.e., the mean). The evaluation of Experiment Example 1 was set as the baseline of "3" points, and scores were assigned accordingly. After baking (80mm in diameter), the meat-like food was cut into sectors with a central angle of 90 degrees, and then heated in a microwave oven (500W, 40 seconds). The ease with which the meat-like food crumbled when eaten, and the juiciness (oil released when chewed) were evaluated. The results are shown in Table 1. (1) Looseness 5. Breaks down into granular pieces with one chew. 4. Breaks down into granular pieces with 2 chews. 3...It breaks down into granular pieces after 3-5 chews. 2. It breaks down with repeated chewing, but it's not granular. 1. Difficult to break down even after repeated chewing. (2) Juiciness 5. Liquid components start to overflow the moment you put your teeth in. 4. Liquid components overflow during the first chew. 3...The liquid components will overflow after 3-5 chews. 2. You can feel the liquid component if you chew it multiple times. 1. You don't feel any liquid components when you chew it. (result) In Experimental Examples 2-6, compared to Experimental Example 1, the surface was crispier and more fragrant, oil dripped when bitten, and the flavor of the oil was more easily perceived due to the moderate loosening during chewing. From the viewpoint of improving the ease of shredding, it was found that it is preferable to manufacture meat-like foods using a texture-improving composition for meat-like foods with a solid fat content of 7.5% or more at 20°C. Furthermore, it was found that it is preferable to manufacture meat-like foods using a texture-improving composition for meat-like foods with a solid fat content of 58% or less, more preferable to use a texture-improving composition for meat-like foods with a solid fat content of 37.9% or less, and even more preferable to use a texture-improving composition for meat-like foods with a solid fat content of 23.5% or less. From the viewpoint of improving ease of separation and juiciness, it was found that a drip rate of 1.8% by mass or more and 2.2% by mass or less is preferable. Furthermore, from the viewpoint of improving the ease of shredding and juiciness, it was found that it is preferable to use a texture-improving composition for meat-like foods in which the mass increase rate of soy protein material is 41% by mass or less, and it is more preferable to use a texture-improving composition for meat-like foods in which the mass increase rate of soy protein material is 0% by mass or less.

[0056] <How to make soy minced meat> The soy minced meat patties for Experimental Examples 1-4 were manufactured using the following procedure. 1. Soak the soy protein material in water for 1 hour, then squeeze out the water. 2. Of the soy protein materials, Vegitex SHF and Apex 950 were finely chopped in a food processor. 3. The ingredients were measured out according to the proportions shown in Table 3 and thoroughly mixed in a food processor. For the "rapeseed oil or texture improver for meat-like foods" listed in Table 3, 100% rapeseed oil was used in Experimental Example 1, S Special 100LT in Experimental Example 2, Euromelt 20B in Experimental Example 3, and Facier Type 2 in Experimental Example 4. 50g of the mixture from 4.3 was measured out, rolled into an oval shape by hand, and then coated in flour, batter, and breadcrumbs in that order to form a minced cutlet-shaped meat product. This was then fried in oil at 170°C for 4 minutes and left to stand for 1 hour to obtain the soy minced cutlets of Experimental Examples 1-4. The batter was prepared by mixing 60g of whole egg, 27g of flour (manufactured by Nisshin Flour Milling Co., Ltd.), and 30g of water. Breadcrumbs (manufactured by Frystar Co., Ltd.) were used as the breadcrumbs.

[0057] [Table 3]

[0058] <How to make soy dumplings> Soy dumplings for Experimental Examples 1-4 were manufactured using the following procedure. 1. Soak the soy protein material in water for 1 hour, then squeeze out the water. 2. Of the soy protein ingredients, Vegitex SHF, Apex 950, and gluten meat were finely chopped in a food processor. 3. The ingredients were measured out in the proportions shown in Table 4 and thoroughly mixed in a food processor. For the "rapeseed oil or texture improver for meat-like foods" listed in Table 4, 100% rapeseed oil was used in Experimental Example 1, S Special 100LT in Example 2, Euromelt 20B in Experimental Example 3, and Facier Type 2 in Experimental Example 4. 4.3 Mixture 20g was measured out, wrapped in dumpling wrappers (made by Moranbong Co.), and the resulting dumpling-shaped meat-like processed product was steamed in a frying pan with a lid on for 5 minutes, then left to stand for 1 hour to obtain the soy dumplings of Experimental Examples 1-4.

[0059] [Table 4]

[0060] <Soy sausage manufacturing method> The soy sausages for Experimental Examples 1-4 were manufactured using the following procedure. 1. Soak the soy protein material in water for 1 hour, then squeeze out the water. 2. Of the soy protein materials, Vegitex SHF and Apex 950 were finely chopped in a food processor. 3. The ingredients were measured out according to the proportions in Table 5 and thoroughly mixed in a food processor. For the "rapeseed oil or texture improver for meat-like foods" listed in Table 5, 100% rapeseed oil was used in Experimental Example 1, S Special 100LT in Example 2, Euromelt 20B in Experimental Example 3, and Facier Type 2 in Experimental Example 4. 4. Using a filling machine (sausage maker, manufactured by Kai Corporation), the mixture from step 3 was filled into 16 mm diameter collagen casings (manufactured by Nippi Corporation) to form sausage-shaped meat-like products. These products were then boiled in a boiling water bath for 4 minutes and left to stand for 1 hour to obtain soy sausages for Experimental Examples 1-4.

[0061] [Table 5]

[0062] <Sensory evaluation> Sensory evaluation was conducted using the method described above. The evaluators were a panel of five trained professionals. Soy minced meat cutlets, soy dumplings, and soy sausages were each heated in a microwave oven (500W, 40 seconds). The ease with which the meat-like foods crumbled when eaten, and the juiciness (oil released when chewed) were evaluated. The results are shown in Table 6. (result) (Soy minced meat cutlet) In Experimental Examples 2-4, compared to Experimental Example 1, oil dripped when chewed, and the moderate loosening during chewing made it easier to perceive the flavor of the oil. From the viewpoint of improving the ease of shredding, it was found that it is preferable to manufacture meat-like foods using a texture-improving composition for meat-like foods with a solid fat content of 7.5% or more at 20°C. Furthermore, it was found that it is even more preferable to manufacture meat-like foods using a texture-improving composition for meat-like foods with a solid fat content of 23.5% or less. Furthermore, from the viewpoint of improving shredding properties and juiciness, it was found to be more preferable to use a texture-improving composition for meat-like foods in which the mass increase rate of soy protein material is 0% by mass or less. (Soy dumplings) For Experimental Examples 2-4, the juiciness was comparable to Experimental Example 1, and the moderate loosening during chewing made it easier to appreciate the flavor of the oil. From the viewpoint of improving the ease of shredding, it was found that it is preferable to manufacture meat-like foods using a texture-improving composition for meat-like foods with a solid fat content of 7.5% or more at 20°C. Furthermore, it was found that it is even more preferable to manufacture meat-like foods using a texture-improving composition for meat-like foods with a solid fat content of 23.5% or less. Furthermore, from the viewpoint of improving shredding properties and juiciness, it was found to be more preferable to use a texture-improving composition for meat-like foods in which the mass increase rate of soy protein material is 0% by mass or less. (Soy sausage) In Experimental Examples 2-4, compared to Experimental Example 1, oil dripped when chewed, and the moderate loosening during chewing made it easier to perceive the flavor of the oil. From the viewpoint of improving the ease of shredding, it was found that it is preferable to manufacture meat-like foods using a texture-improving composition for meat-like foods with a solid fat content of 7.5% or more at 20°C. Furthermore, it was found that it is even more preferable to manufacture meat-like foods using a texture-improving composition for meat-like foods with a solid fat content of 23.5% or less. Furthermore, from the viewpoint of improving shredding properties and juiciness, it was found to be more preferable to use a texture-improving composition for meat-like foods in which the mass increase rate of soy protein material is 0% by mass or less.

[0063] [Table 6]

[0064] The texture-improving composition for meat-like foods, the method for producing meat-like processed products, the method for producing meat-like foods, and the meat-like foods of the present invention are not limited to the embodiments and examples described above, and various modifications are possible as long as the effects of the invention are not impaired.

Claims

1. A composition in which the oil phase is a continuous phase, It contains one or more edible oils selected from vegetable oils and processed oils thereof, A texture-improving composition for meat-like foods, wherein the solid fat content of the oil phase at 20°C is 16.6% or more and 23.5% or less, the solid fat content of the oil phase at 10°C is 24.2% or more and 41.6% or less, and the rising melting point is 32°C or more and 50°C or less.

2. The texture-improving composition for meat-like food according to claim 1, wherein the B-type viscosity of the composition measured at 20°C and 30 rpm is 100 cps or more and 20,000 cps or less (100 mPa·s or more and 20,000 mPa·s or less).

3. Plant-based protein material, A texture-improving composition for meat-like food according to claim 1 or 2, A process for manufacturing a mixed composition is provided, which involves bringing the two components into contact and mixing them to obtain a mixed composition. A method for manufacturing meat-like processed products.

4. The aforementioned texture-improving composition for meat-like foods is When the aforementioned plant protein material is brought into contact with the plant protein material at 20°C for 10 minutes, The rate of increase in the mass of the aforementioned plant protein material is 41% by mass or less. A method for producing a meat-like processed product as described in claim 3.

5. In the process of manufacturing the mixed composition, When the aforementioned plant protein material and the aforementioned meat-like food texture improving composition are brought into contact, The temperature of the meat-like food texture improving composition is below the melting point of the oil phase. A method for producing a meat-like processed product according to claim 3 or 4.

6. A method for producing a meat-like food product, comprising the step of heating and cooking a meat-like processed product obtained by the method for producing a meat-like processed product according to any one of claims 3 to 5.

7. A meat-like food containing plant protein material and oils and fats, It does not contain fish or meat, or it contains 30% or less by mass of the total meat-like food product, based on 100% by mass of the entire product. The meat-like food has a region in which the shear force is 20 N / mm·sec or less when the temperature is 50°C or higher and 55°C or lower. A meat-like food obtained by heating a meat-like processed product containing a composition comprising one or more edible oils selected from vegetable oils and processed oils thereof, wherein the oil phase is a continuous phase having a solid fat content of 16.6% to 23.5% at 20°C and a solid fat content of 24.2% to 41.6% at 10°C, and the rising melting point is 32°C to 50°C.

8. A meat-like food containing plant protein material and oils and fats, It does not contain fish or meat, or it contains 30% or less by mass of the total meat-like food product, based on 100% by mass of the entire product. The drip rate is between 1% and 5% by mass, based on 100% by mass of the entire meat-like food product. A meat-like food obtained by heating a meat-like processed product containing a composition comprising one or more edible oils selected from vegetable oils and processed oils thereof, wherein the oil phase is a continuous phase having a solid fat content of 16.6% to 23.5% at 20°C and a solid fat content of 24.2% to 41.6% at 10°C, and the rising melting point is 32°C to 50°C.

9. A meat-like food according to claim 7 or 8, obtained by heating a meat-like processed product containing a composition in which the B-type viscosity measured at 20°C and 30 rpm with the oil phase as a continuous phase is 100 cps or more and 20,000 cps or less (100 mPa·s or more and 20,000 mPa·s or less).

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