Method for producing a food composition containing structured plant protein

Abstract

To provide a method for producing a food composition containing textured vegetable protein having an improved juicy feeling and also an improved appearance, and a food composition including the same.SOLUTION: A method for producing a food composition containing textured vegetable protein, includes the steps of: (A) causing a solution to be absorbed to textured vegetable protein, the solution comprising a gelator in a sol state, which has heating resistance but does not have freezing resistance; (B) heating a food material mixture comprising the textured vegetable protein resulting from the step (A), and (C) freezing the food material mixture resulting from the step (B). There is also provided a food composition including the same.SELECTED DRAWING: None

Description

Technical Field

[0001] The present disclosure relates to a method for producing a food composition comprising organized vegetable protein.

Background Art

[0002] In the food field, plant-derived alternative meat is considered as one of the solutions for realizing a sustainable society and achieving the SDGs, and has attracted attention in recent years. However, when attempting to prepare a hamburger or the like by substituting animal meat with vegetable protein, in the general method of rehydrating commercially available granular vegetable protein for use, the juicy feeling is likely to be lost. In particular, when no animal meat is included and all animal meat is substituted with vegetable protein, it is difficult to sufficiently reproduce the juicy feeling of a hamburger or the like. <*

[0003] As a method for imparting a juicy feeling, for example, in Patent Document 1, a hamburger exhibiting a juicy feeling, which comprises both animal meat and soy protein, a vegetable protein, is disclosed.

[0004] However, there is still a demand for a hamburger that exhibits a more juicy feeling and a method for producing the same.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of the Invention

[0006] One object of the present disclosure is to provide a method for producing a food composition using vegetable protein, which has an improved appearance and an enhanced juicy feeling.

Means for Solving the Problems

[0007] [[ID=*46]] It should be noted that there seems to be an asterisk in the original text at line 14 which might be an error or something specific not clear from the context. I've marked it as such in the translation. Also, the text at line 46 in the original and translation seems to be incomplete in the provided content.The Disclosers have found that a food composition having improved appearance and juiciness can be prepared by a method for producing a food composition containing plant protein, comprising the steps of (A) absorbing a solution of a heat-resistant but freeze-intolerant gelling agent in a sol state onto textured plant protein, (B) heating a food ingredient mixture containing the textured plant protein obtained in step (A), and (C) freezing the food ingredient mixture obtained in step (B). This disclosure is based on this finding.

[0008] Therefore, according to the manufacturing method of the present disclosure, it is possible to produce a food composition using plant protein that has improved appearance and enhanced juiciness. [Modes for carrying out the invention]

[0009] According to one embodiment of this disclosure, a method for producing a food composition containing plant protein includes (A) a step of having textured plant protein absorb a solution of a heat-resistant but cryogenically inactive gelling agent in a sol state, (B) a step of heating a food ingredient mixture containing the textured plant protein obtained in step (A), and (C) a step of freezing the food ingredient mixture obtained in step (B). It is a surprising fact that by mixing a heat-resistant but cryogenically inactive gelling agent with textured plant protein in a sol state and allowing it to be absorbed, it is possible to prepare a food composition using plant protein that has improved appearance and enhanced juiciness.

[0010] In this disclosure, "structured vegetable protein" refers to vegetable protein that has been structured in a porous manner, and includes granular vegetable protein and fibrous vegetable protein. Structured vegetable protein can be purchased commercially, or it can be prepared by known methods. For example, it can be prepared by adding an appropriate amount of water as needed to a material prepared from a plant material such as soybeans, kneading, pressurizing, heating, and extruding it under atmospheric pressure using an extruder. The extruded vegetable protein expands due to the evaporation of water contained in the material, becoming a molded product having a porous or layered structure. This molded product is then made to absorb a solution of a gelling agent in sol form that is heat-resistant but not freeze-resistant, and prepared as a food ingredient mixture for use in the manufacture of food compositions.

[0011] The materials used to prepare the structured plant protein in this disclosure are not limited to, but include, for example, soybeans, mung beans, and peas, with soybeans being particularly preferred.

[0012] The gelling agent in this disclosure is heat-resistant but cryogenically insufficient, and is absorbed by textured vegetable protein in a sol-like solution. The sol-like gelling agent solution absorbed by the textured vegetable protein then gels within the food ingredient mixture during the heating process in step (B). However, because the gelling agent contained in the solution has a high gel redissolution temperature, the gel in the food ingredient mixture is not destroyed even when heated to high temperatures during cooking, and maintains its gel state well. On the other hand, because the gelling agent is cryogenically insufficient, it denatures and is destroyed in step (C), and water is released from the destroyed gel in the food ingredient mixture upon heating during consumption. This makes it possible to prepare a food composition that exhibits a good juicy texture when eaten.

[0013] The gelling agent in this disclosure is not particularly limited as long as it is heat-resistant and not cryogenically resistant, but at least one selected from the group consisting of agar, gellan gum, pectin, and gluten is preferred. The gellan gum may be either native gellan gum (HA gellan gum) or deacylated gellan gum (LA gellan gum), but LA gellan gum is particularly preferred. The pectin may be either high methoxyl pectin (HM pectin) or low methoxyl pectin (LM pectin), but LM pectin is particularly preferred.

[0014] The amount of gelling agent in the food composition of this disclosure is not limited, but is 0.5 to 12%, preferably 3 to 8%, relative to the weight of the textured vegetable protein used. If the amount is less than 0.5%, the effect of improving juiciness is not easily observed, and conversely, if it exceeds 12%, an unnatural sticky texture due to the gel will occur.

[0015] The term "heat resistant" refers to a redissolution temperature of 63°C or higher, preferably 70°C or higher. A redissolution temperature of 63°C or higher allows the gel to withstand the heating involved in general food preparation and maintain a good gel state. When the heating temperature during cooking is high, a gelling agent with a higher redissolution temperature, such as 70°C or higher, is desirable.

[0016] The term "lack of freeze tolerance" refers to a change in gel strength after freezing and thawing. death , causing water separation vinegar This refers to the following: When the food composition obtained in step (C) is thawed, if syneresis is observed from the food composition due to the gelling agent being denatured or destroyed by freezing, it means that the gelling agent "lacks freeze resistance".

[0017] Food compositions containing plant protein obtained by the method disclosed herein maintain their juiciness and appearance well from immediately after cooking until several hours later, such as after being left in a bento box. Therefore, the method and food compositions disclosed herein are preferably applied to products such as frozen foods and chilled foods that are heated in a microwave oven or oven, and are particularly preferably applied to frozen foods.

[0018] Processed foods to which the methods and food compositions disclosed herein can be applied include, but are not limited to, processed meat products such as hamburgers and meatballs, fried foods such as minced meat cutlets, and processed foods wrapped in noodle dough or dough such as steamed buns, meat shumai, and meat dumplings, with hamburgers being particularly preferred.

[0019] The food composition of this disclosure may contain a certain amount of animal meat as an ingredient, or may not contain any animal meat at all. Examples of animal meat include edible meat derived from chicken, pork, or beef, and mixtures thereof. It may also contain auxiliary ingredients such as onions, breadcrumbs, milk, and eggs.

[0020] Furthermore, according to one embodiment of this disclosure, the following (1) to (6) can be provided. (1) A method for producing a food composition comprising structured plant protein, (A) A process of absorbing a solution of a heat-resistant but cryogenically inactive gelling agent into a structured plant protein. (B) A step of heating a food ingredient mixture containing the textured vegetable protein obtained in step (A), and (C) A step of freezing the food raw material mixture obtained in step (B), A method that includes the following: (2) The method according to (1), wherein the organized plant protein is granular plant protein and / or fibrous plant protein. (3) The method according to either (1) or (2), wherein the gelling agent is at least one selected from the group consisting of agar, gellan gum, pectin, and gluten. (4) The method according to any one of (1) to (3), wherein the food composition does not contain animal meat. (5) The method according to any one of (1) to (4), wherein the food composition is a frozen food composition. (6) A food composition comprising texturized vegetable protein, produced by the method according to any one of (1) to (5).

Examples

[0021] Hereinafter, the present disclosure will be specifically described, but the present disclosure is not limited to these examples. Unless otherwise specified, units and measurement methods follow the provisions of Japanese Industrial Standards (JIS).

[0022] Manufacturing of Example 1 A food composition containing vegetable protein was prepared according to the formulation shown in Table 1 below. That is, 600 g of a heated 1% agar (manufactured by Tajima Sangyo Co., Ltd.) aqueous solution was added to 100 g of vegetable protein (trade name: New Fujinic 29N, manufactured by Fuji Oil Co., Ltd.), and heated at 100 °C for 30 minutes. After cooling in a refrigerator, it was pulverized with a food processor, mixed with various raw materials (dried egg white, grated garlic, soy sauce, palm oil), molded into hamburger patties of 30 g each, baked on an iron plate at 200 °C for a total of 3 minutes on the top and bottom surfaces, steamed for 5 minutes, and then frozen.

[0023] Manufacturing of Example 2 A food composition containing vegetable protein was prepared according to the formulation shown in Table 1 below. That is, 600 g of a heated 1.5% Gelmate KB (manufactured by DSP Gokyo Food & Chemical Co., Ltd.) aqueous solution was added to 100 g of vegetable protein (trade name: New Fujinic 29N, manufactured by Fuji Oil Co., Ltd.), and heated at 100 °C for 30 minutes. After cooling in a refrigerator, it was pulverized with a food processor, mixed with various raw materials (dried egg white, grated garlic, soy sauce, palm oil), molded into hamburger patties of 30 g each, baked on an iron plate at 200 °C for a total of 3 minutes on the top and bottom surfaces, steamed for 5 minutes, and then frozen.

[0024] Manufacturing of Example 3 A food composition containing plant protein was prepared using the formulation shown in Table 1 below. Specifically, 100g of plant protein (product name: New Fujinic 29N, manufactured by Fuji Oil Co., Ltd.) was mixed with 600g of heated 1% Classic AB902 (manufactured by DSP Gokyo Food & Chemical Co., Ltd.) aqueous solution, and 30g of 1% calcium lactate aqueous solution was added. The mixture was heated at 100°C for 30 minutes. After cooling in the refrigerator, it was ground in a food processor and mixed with various raw materials (dried egg white, grated garlic, soy sauce, palm oil). The mixture was then formed into 30g portions in the shape of hamburgers, baked on a 200°C griddle for a total of 3 minutes on both sides, steamed for 5 minutes, and then frozen.

[0025] Manufacturing of Comparative Example 1 A food composition containing plant protein was prepared using the formulation shown in Table 1 below. Specifically, 100g of plant protein (product name: New Fujinic 29N, manufactured by Fuji Oil Co., Ltd.) was added to 600g of heated water and heated at 100°C for 30 minutes. After cooling in the refrigerator, it was ground in a food processor and mixed with various raw materials (dried egg white, grated garlic, soy sauce, palm oil). The mixture was then formed into 30g hamburger patties, baked on a 200°C griddle for a total of 3 minutes on both sides, steamed for 5 minutes, and then frozen.

[0026] Manufacturing of Comparative Example 2 A food composition containing plant protein was prepared using the formulation shown in Table 1 below. Specifically, 100g of plant protein (product name: New Fujinic 29N, manufactured by Fuji Oil Co., Ltd.) was added to 600g of heated water and heated at 100°C for 30 minutes. After cooling in the refrigerator, it was ground in a food processor and mixed with various raw materials (agar powder, dried egg white, grated garlic, soy sauce, palm oil). The mixture was then formed into 30g hamburger patties, baked on a 200°C griddle for a total of 3 minutes on both sides, steamed for 5 minutes, and then frozen.

[0027] Manufacturing of Comparative Example 3 A food composition containing plant protein was prepared using the formulation shown in Table 2 below. Specifically, 100g of plant protein (product name: New Fujinic 29N, manufactured by Fuji Oil Co., Ltd.) was added to 300g of heated water and heated at 100°C for 30 minutes. After cooling in the refrigerator, it was ground in a food processor and mixed with various raw materials (1% agar gel, dried egg white, grated garlic, soy sauce, palm oil). The mixture was then formed into 30g portions in the shape of hamburgers, baked on a 200°C griddle for a total of 3 minutes on both sides, steamed for 5 minutes, and then frozen.

[0028] Manufacturing of Comparative Example 4 A food composition containing plant protein was prepared using the formulation shown in Table 2 below. Specifically, 100g of plant protein (product name: New Fujinic 29N, manufactured by Fuji Oil Co., Ltd.) was mixed with 600g of heated 2% RPI730 aqueous solution (manufactured by Unitech Foods Co., Ltd.) and heated at 100°C for 30 minutes. After cooling in a refrigerator, it was ground in a food processor and mixed with various raw materials (1% agar gel, dried egg white, grated garlic, soy sauce, palm oil). The mixture was then formed into 30g portions in the shape of hamburgers, baked on a 200°C griddle for a total of 3 minutes on both sides, steamed for 5 minutes, and then frozen.

[0029] Manufacturing of Comparative Example 5 A food composition containing plant protein was prepared using the formulation shown in Table 2 below. Specifically, 100g of plant protein (product name: New Fujinic 29N, manufactured by Fuji Oil Co., Ltd.) was mixed with 600g of heated 1% gelatin powder aqueous solution (manufactured by Nitta Gelatin Co., Ltd.) and heated at 100°C for 30 minutes. After cooling in the refrigerator, it was ground in a food processor and mixed with various raw materials (dried egg white, grated garlic, soy sauce, palm oil). The mixture was then formed into 30g hamburger patties, baked on a 200°C griddle for a total of 3 minutes on both sides, steamed for 5 minutes, and then frozen.

[0030] Manufacturing of Comparative Example 6 A food composition containing plant protein was prepared using the formulation shown in Table 2 below. Specifically, 100g of plant protein (product name: New Fujinic 29N, manufactured by Fuji Oil Co., Ltd.) was mixed with 600g of heated 1% alginic acid I-3 aqueous solution (manufactured by Kimika Co., Ltd.), then 30g of 1% calcium lactate aqueous solution was added, and the mixture was heated at 100°C for 30 minutes. After cooling in the refrigerator, the mixture was ground in a food processor and mixed with various raw materials (dried egg white, grated garlic, soy sauce, palm oil). The mixture was then shaped into 30g portions into hamburger patties, baked on a 200°C griddle for a total of 3 minutes on both sides, steamed for 5 minutes, and then frozen.

[0031] Various types of hamburgers were heated in a microwave oven and then evaluated by a panel of five experts based on the following criteria. The evaluation criteria required that the average score of the five panelists across two items be 4 or higher.

[0032] <Visual evaluation> 5: The hamburger patty looks perfectly fine. 4: The appearance of the hamburger is fine. 3: It's thick, but the surface isn't naturally browned. 2: It has spread out thinner than when it was molded. 1: It is unable to maintain its shape.

[0033] <Evaluation of juiciness> 5: It has a juicy, juicy texture. 4: It's juicy. 3: It's neither juicy nor dry. 2: It's dry. 1: It's extremely dry.

[0034] [Table 1]

[0035] [Table 2]

[0036] Examples 1-3 were evaluated as juicy and had no particular problems in terms of appearance. On the other hand, Comparative Examples 1-6 were evaluated as not being sufficiently juicy, or having juiciness but with problems in terms of appearance. From the above, it was shown that by having textured plant protein absorb an aqueous solution of a gelling agent in sol form that is heat-resistant but not freeze-resistant, it is possible to prepare hamburgers that have a good appearance and good juiciness.

Claims

1. A method for producing a food composition comprising structured plant protein, (A) A step of absorbing a solution of a gelling agent that is heat-resistant but not cryogenically resistant into a structured plant protein. (B) A step of heating and cooling a food ingredient mixture containing the structured plant protein obtained in step (A) to gel the solution in the food ingredient mixture, and (C) A step of freezing the food raw material mixture obtained in step (B), It includes, The gelling agent is at least one selected from the group consisting of agar, deacyl gellan gum (LA gellan gum), and low methoxyl pectin (LM pectin). A method wherein the amount of the gelling agent is 3 to 8% of the weight of the textured plant protein.

2. The method according to claim 1, wherein the organized plant protein is granular plant protein and / or fibrous plant protein.

3. The method according to claim 1 or 2, wherein the food composition does not contain animal meat.

4. The method according to any one of claims 1 to 3, wherein the food composition is a frozen food composition.

5. A food composition comprising textured plant protein, manufactured by the method described in any one of claims 1 to 4.

Images