Method for manufacturing plant-based raw fish-like food and raw liver-like food

Abstract

To provide raw fish-like foods and raw liver-like foods which are mainly made from plant-based materials.SOLUTION: Ingredients containing powdered vegetable protein of 1-10 wt.%, gellan gum of 0.5-5 wt.%, divalent metal salt as divalent metal of 0.005-0.05 wt.%, dietary fiber of 0.1-3 wt.%, starch of 1-10 wt.%, water of 60-88 wt.% are mixed, 0.1-2.5 pts.wt. of common salt is added thereto, and then 8-28 wt.% of oil and fat are added and mixed to prepare dough. After shaping and heating the dough, the dough is further frozen and thawed. Through this process, it is possible to produce raw fish-like foods (raw salmon-like foods, raw tuna-like foods) and raw liver-like foods that have a preferable fatty flavor.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a method for producing raw fish-like foods and raw liver-like foods mainly made from plant-based materials.

Background Art

[0002] Due to concerns about environmental issues, the diversification of food awareness, and a health-conscious trend, the demand for plant-based foods is increasing. Among animal-based foods including seafood, attempts have been made to provide foods characterized by a moderate oily feeling, such as salmon, tuna, and raw liver, using plant-based materials.

[0003] Patent Document 1 describes a technique for reproducing a raw fish-like and raw liver-like texture with an oil-in-water emulsion gel food containing oil droplets of a specific particle size. According to Patent Document 2, by adding edible oil to a mixture containing isolated soy protein, soy milk cream, water-in-oil emulsion, and water, adding transglutaminase and reacting and heating, a material having a texture similar to raw fish, particularly raw tuna meat, can be obtained. Patent Document 3 describes an example of a smoked salmon substitute containing pea protein and a microalgae extract.

[0004] Patent Document 4 is an application for a method for producing a kamaboko-like food without using fish meat, using heat-coagulable proteins (egg white, soy), tapioca starch, thickening polysaccharides (carrageenan, psyllium), edible oil, and water. Patent Document 5 discloses a method for producing a seafood paste-like food containing powdery plant protein, gellan gum, divalent metal salts, and water in the dough.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

[0006] The objective of this invention is to provide plant-based raw fish-like food products and raw liver-like food products. [Means for solving the problem]

[0007] The inventors of this invention conducted research with the aim of creating a plant-based food with a texture even closer to that of the real thing than the prior art described in Patent Documents 1 to 3. Patent Document 4 describes an example in which 11-18% vegetable oil was incorporated, but the oil was dispersed and kneaded into the dough, resulting in a highly elastic texture, and the oily feeling was not easily perceived. The inventors conducted further intensive research and focused on the technology described in Patent Document 5. Based on the knowledge that mixing fats and oils after salt can result in insufficient emulsification and dispersion in the dough, making it difficult to obtain a good dough, they deliberately tried adding fats and oils after salt. They found that by keeping the raw material blend within a specific range, the dough could be prepared, and that adding a freezing and thawing process after shaping and heating imparted a suitable and desirable oily texture, thus completing the present invention.

[0008] In other words, the present invention 1. A method for producing plant-based food products, including the following steps (1) to (5). (1) A process of mixing raw materials containing 1-10% by weight of powdered vegetable protein, 0.5-5% by weight of gellan gum, 0.005-0.05% by weight of divalent metal salt as divalent metal, 0.1-3% by weight of dietary fiber, 1-10% by weight of starch, and 60-88% by weight of water. (2) Add 0.1 to 2.5 parts by weight of salt to the mixture from (1) and mix. (3) Add 8-28% by weight of oil and fat to the mixture from (2) and mix to prepare the dough. (4) The process of shaping and heating the dough from (3). (5) The process of freezing and thawing after heating as in (4). 2. The manufacturing method according to paragraph 1, wherein the plant-based food is a raw fish-like food and / or a raw liver-like food. [Effects of the Invention]

[0009] According to the present invention, it is possible to produce plant-based raw fish-like food products and raw liver-like food products that have a desirable oily texture. [Brief explanation of the drawing]

[0010] [Figure 1] This is a photograph used as a substitute for a drawing of the raw salmon-like food product in Example 7. [Modes for carrying out the invention]

[0011] The present invention will be described in detail below.

[0012] (Plant food) This invention relates to a method for producing plant-based foods, particularly plant-based foods characterized by a moderate oiliness. More specifically, examples include raw fish-like foods and raw liver-like foods. The moderate oiliness will be explained further. Before chewing, fats and oils are retained in the tissue, and during chewing, fats and oils are moderately released into the mouth, resulting in a desirable "oiliness." In this invention, "plant-based food" refers to food products that primarily consist of plant-based ingredients and do not contain animal-based ingredients, including seafood. While it is not prohibited to include or use some animal-based ingredients depending on the product design, this invention makes it possible to achieve a good texture without using any of these ingredients.

[0013] (Fresh fish-like food product) In the present invention, a plant-based food having a raw fish-like texture is referred to as a "raw fish-like food". In particular, it is possible to produce foods exemplified by red meat fish having a relatively high lipid content, more specifically, raw salmon-like, smoked salmon-like, raw tuna (fatty tuna, big fatty tuna)-like.

[0014] (Raw liver-like food) In the present invention, a plant-based food having a raw liver-like texture is referred to as a "raw liver-like food".

[0015] (Powdered plant protein) As the powdered plant protein used in the present invention, commercially available products produced from plant-based raw materials exemplified by soybeans, wheat, and peas can be appropriately selected. In particular, powdered soy protein made from soybeans as a raw material is preferred. The powdered plant protein can be appropriately selected according to the desired physical properties, flavor, and color tone, and usually, commercially available products for general use in aquatic kneaded products can be preferably used. The blending amount in the dough is 1% by weight or more and 10% by weight or less, more preferably 2 to 8% by weight. If it is less than this, an appropriate texture may not be obtained. If it is more than this, it may be too hard or have too strong elasticity.

[0016] (Gellan gum) Gellan gum is a polysaccharide produced by the non-pathogenic microorganism Sphingomonas elodea, and there are two types: deacylated type and native type. In the present invention, the native type of gellan gum is preferred, and commercially available products can be appropriately selected and used. The blending amount is 0.5% by weight or more and 5% by weight or less in the dough, preferably 0.7 to 4% by weight, more preferably 0.7 to 3% by weight. If it is less than this, a preferable texture, specifically, appropriate elasticity, flexibility, and good chewiness may not be obtained. If it is more than this, the elasticity may be too strong, making it difficult to prepare the dough, or it may have an unfavorable texture like rubber.

[0017] (Divalent metal) In the present invention, by containing divalent metals exemplified by calcium and magnesium, a preferable texture, more specifically, appropriate hardness, elasticity, good chewiness, etc. can be imparted. The divalent metal salt is incorporated into the dough. It is desirable to incorporate it in an amount of 0.005% to 0.05% by weight, preferably 0.01 to 0.04% by weight, as the divalent metal. Specifically, divalent metal salts include calcium salts and magnesium salts, with calcium salts being preferable in terms of flavor. Examples of calcium salts include calcium sulfate, calcium lactate, calcium chloride, and calcium carbonate, with calcium lactate, calcium sulfate, and calcium chloride being more preferable, and calcium lactate being even more preferable. When using calcium lactate (pentahydrate) for food applications, it is desirable to blend it in an amount of 0.05 to 0.15 parts by weight, more preferably 0.08 to 0.13 parts by weight, per 1 part by weight of gellan gum. If the blending amount is less than this, the texture may be sticky due to insufficient elasticity. On the other hand, if the blending amount is more than this, the emulsification of the dough may be insufficient. In this invention, which is characterized by a relatively high amount of fat and oil blending, it is desirable to adjust the blending appropriately while taking into consideration the overall balance.

[0018] (Dietary fiber) In this invention, by incorporating dietary fiber into the dough, a good texture, specifically a moderate chewiness and crispness, can be obtained. Insoluble dietary fiber, such as cellulose and oat fiber, is preferred, and oat fiber is more preferred. In this invention, oat fiber refers to the insoluble fibrous portion obtained by removing water-soluble components such as water-soluble fibers from the bran portion, i.e., the outer layer, of oats. The amount added is 0.1% to 3% by weight of the dough, preferably 0.2 to 2% by weight, and more preferably 0.3 to 1.5% by weight. If the amount is less than this, the texture-improving effect may be insufficient, and if it is more than this, the texture may become powdery.

[0019] (starch) In this invention, the addition of starch makes it easier to obtain appropriate shape retention and hardness. As for the starch, one or more types selected from tapioca starch, potato starch, pea starch, wheat starch, corn starch, and / or modified starches thereof can be used individually or in appropriate combinations. The amount of starch added to the dough should be 1% by weight or more and 10% by weight or less, more preferably 1 to 8% by weight, and most preferably 2 to 7% by weight. If the amount is less than this, the aforementioned effects may not be sufficiently obtained. If the amount is more than this, the texture derived from the starch may become too strong, making it difficult to obtain a desirable texture.

[0020] (water) In this invention, any type of water commonly used for food manufacturing can be used, including tap water, distilled water, and deionized water. The water temperature is not particularly limited, but it is preferable to use room temperature or below, as high temperatures may cause clumping during mixing of the raw materials. Cold water or ice water may also be used in the mixture. The amount of powdered vegetable protein used can be adjusted as appropriate depending on the type of powdered vegetable protein used, its composition and characteristics, but it is desirable to have 60% to 88% by weight in the dough, preferably 63 to 85% by weight. If the amount of water is less than this, the texture may become too hard, and if it is more than this, it may become too soft and the desired texture may not be achieved.

[0021] (Salt) In this invention, salt is added. As a guideline for the amount added, 0.1 to 2.5% by weight of the dough can be used as an example. Note that mixing salt at the same time as powdered vegetable protein in the ingredients may affect the solubility and emulsification of the vegetable protein, so it is desirable to add the salt after the vegetable protein has dissolved and dispersed uniformly. After uniformly mixing in the salt, add and mix in the oil as described below. Adding the salt last will impair the proper emulsification of the dough, making it difficult to achieve the desired oily texture.

[0022] (Oils and fats) The type of oil or fat used in the present invention is not particularly limited, and any edible oil or fat such as soybean oil, rapeseed oil, corn oil, palm oil, coconut oil, safflower oil, olive oil, cottonseed oil, sunflower oil, grapeseed oil, and sesame oil can be used, however, oils or fats that are liquid at room temperature (20°C) are preferred. The fats and oils are added and mixed after the addition and mixing of salt, in an amount of 8% to 28% by weight. More preferably, it is 10 to 25% by weight, and even more preferably 13 to 22% by weight. If it is less than this, it may be difficult to obtain a suitable oily texture. If it is more than this, the dough may lose its shape after heating, or too much oil may be removed, impairing the appearance and texture. As long as these requirements are met, it is not prohibited to add some of the blended oils and fats before adding and mixing in the salt.

[0023] It is preferable that the fat added after the salt is mixed in is not completely emulsified within the dough (incomplete emulsification). This allows the fat to seep out into the mouth in moderation during chewing, resulting in a desirable oily texture. To obtain a dough with incomplete emulsification, it is preferable to shorten the mixing time and reduce the stirring and shearing force compared to normal, and the conditions can be appropriately adjusted depending on the scale of production and equipment. For example, when preparing dough with a final weight of approximately 800g, a Kenwood mixer can be used for 1-2 minutes, and a Robot Coupe (Silent Cutter) can be used at a low speed (around 300rpm).

[0024] (Other ingredients) In addition to the above, the present invention may also use various seasonings, sugars, flavorings, colorants, emulsifiers, and other raw materials, as long as they do not hinder the effects of the present invention.

[0025] (Preparing the dough) The following is an example of a dough preparation procedure. First, a predetermined amount of powdered vegetable protein, gellan gum, divalent metal, dietary fiber, starch, water, and seasonings other than salt are placed in a mixing container and mixed uniformly. It is desirable to use equipment with shearing force for mixing, and examples include robot coupes, silent cutters, and ball cutters. The mixing time is approximately 2 to 10 minutes. Salt is then added and mixed for about 1 to 10 minutes. The oil is then added in several batches, and after adding the entire amount of oil, it is mixed for about 1 to 2 minutes to obtain the dough. In this invention, "dough" refers to the state in which all raw materials, including oils and fats, have been added and mixed, and "in the dough" in the descriptions of each raw material up to the preceding paragraphs refers to the ratio to the total amount of all raw materials.

[0026] (molding) The dough is shaped according to the desired form. This can be done by hand or using a general molding machine. By shaping it into lumps, blocks, or strips, heating it, and slicing it as needed before serving, it becomes easier to achieve an appearance and texture similar to raw fish or raw liver.

[0027] (heating) The molded dough is heated by any means, such as steaming or boiling. Retort heating is also possible. The heating conditions can be set appropriately depending on the composition and molded shape, but examples include 70°C or higher for 10 minutes or more, preferably 80°C to 100°C for 20 to 100 minutes, and more preferably 90 to 100°C for 20 to 90 minutes.

[0028] (Frozen, thawed) After heating and cooling, freeze the product and thaw it before eating. There are no particular restrictions on the thawing method, but natural thawing (running water, refrigeration) is preferable. This allows for appropriate deemulsification, releasing oils into the mouth when chewed, resulting in a desirable oily texture.

[0029] The present invention will be described in more detail below with reference to examples. In this text, "parts" and "%" refer to weight unless otherwise specified.

[0030] (Consideration 1) Manufacturing of raw fish-like food products According to the formulation in Table 1, all ingredients except salt and oil were combined and mixed for 3 minutes in a Robot Coupe (No. 3, 5). Then, salt was added and mixed for 2 minutes. The oil was then added and mixed in 3 to 4 batches, and after adding the entire amount of oil, it was mixed again. The total mixing time from the start of oil addition was 2 minutes. The resulting dough was shaped (approximately 10cm x 8cm x 2cm thick), degassed under vacuum, and then steamed at 90°C for 40 minutes (steamed in packaging). After cooling, it was stored frozen and evaluated after natural thawing in the refrigerator. The raw materials listed in the table were sourced from the following products. Powdered soy protein: Fuji Pro 748 (Fuji Oil Co., Ltd.) Gellan Gum: Kelco Gel LT-100 (CP Kelco, Native Type) Vegetable oils: rapeseed oil Starch: Pea starch (Nippon Denki Chemical Co., Ltd.) Dietary fiber: Oat fiber (Rettenmeyer Japan Co., Ltd.) Seasoning: Fresh Salmon Flavor (IFF Japan Co., Ltd.) Calcium lactate: Calcium lactate (pentahydrate)

[0031] (Sensory evaluation) The sensory evaluation was conducted by five experienced panelists. Using the texture of raw fish, specifically raw salmon, as a benchmark, the products were evaluated on a 5-point scale based on "appropriate elasticity," "appropriate fibrousness," and "desirable oiliness." The average score (rounded to the nearest whole number) was used as the final score, and the results are shown in Table 1. A score of 3 or higher was considered a passing grade.

[0032] (Table 1) Dough composition (unit: parts by weight) and sensory evaluation results TIFF0007865137000001.tif102169

[0033] Example 1 had a mild, less oily texture, while Examples 5 and 6 were slightly oilier. Although preferences may vary, all were evaluated as acceptable as raw salmon-like food products. Comparative Examples 1 and 2 exhibited oil loss, resulting in unsuitable appearance and texture.

[0034] (Comparative Example 3) The dough was prepared, shaped, and heated in the same manner as in Example 4. After cooling, it was sliced ​​and evaluated (no freezing or thawing steps were taken). It did not feel oily, and the sensory evaluation score was "2".

[0035] (Consideration 2) Example 7: Raw salmon-like food Red dough containing paprika pigment and white dough without paprika pigment were prepared according to the formulations shown in Table 2. The white dough was shaped into a 1 mm thick sheet and heated (steamed) at 90°C for 5 minutes. The unheated red dough was formed into a 5mm thick sheet, on top of which the heated white dough was layered. The layers were then repeated (5 layers of red dough, 4 layers of white dough) to form the shape, which was then wrapped and steamed at 90°C for 45 minutes. After cooling, it was frozen and then naturally thawed in the refrigerator. It was then sliced ​​and served. The resulting plant-based food product had the appearance, flavor, and texture of raw salmon.

[0036] (Table 2) Dough composition of Example 7 TIFF0007865137000002.tif152166

[0037] (Consideration 3) Example 8: Raw tuna-like food In Example 4, the seasonings and colorants in the formulation were substituted as follows (the difference was adjusted with water to make a total of 100 parts), and a raw tuna-like food product was manufactured and evaluated using the same procedure as in Study 1. Seasoning: High Iron Yeast (manufactured by Grow Company, Inc.) 0.04% Colorant: Sunred MR powder (Sanei Gen F.F.I.) 0.12% A plant-based food was obtained that closely resembled raw tuna in appearance, color, flavor, and texture.

[0038] (Consideration 4) Example 9: Raw liver-like food The formulation of Example 4 was modified as follows, and a raw liver-like food product was manufactured and evaluated using the same procedure. Vegetable oil: Replace 1.5 parts with sesame oil. Seasoning: Liver flavor (Takasago International Corporation) 0.02 part Colorant: Powdered Sunred MR (Sanei Gen F.F.I.) 0.13 parts Powdered Sunblack 4233 (Sanei Gen F.F.I.) 0.03 parts A plant-based food was obtained that closely resembled raw liver in terms of appearance, color, flavor, and texture.

Claims

1. A method for producing plant-based food products, comprising the following steps (1) to (5). (1) A process of mixing raw materials containing 1-10% by weight of powdered vegetable protein, 0.5-5% by weight of gellan gum, 0.005-0.05% by weight of divalent metal salt as a divalent metal, 0.1-3% by weight of dietary fiber, 1-10% by weight of starch, and 60-88% by weight of water. (2) Add 0.1 to 2.5 parts by weight of salt to the mixture from (1) and mix. (3) The process of adding 8 to 28% by weight of oil and fat to the mixture from (2) and mixing to prepare the dough. (4) The process of shaping and heating the dough from (3). (5) The process of freezing and thawing after heating as in (4).

2. The manufacturing method according to claim 1, wherein the plant-based food is a raw fish-like food and / or a raw liver-like food.

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