Oil-based emulsions in water

Abstract

The present invention addresses the problem of providing an oil-in-water emulsion that has much better, than in the past, permeability into dry tissue protein under non-vacuum conditions. The inventors discovered that good permeability into dry tissue protein under non-vacuum conditions is obtained with an oil-in-water emulsion that contains 10 to 35 mass% of a plant oil / fat, 0.3 to 6.5 mass% of a plant-based protein, and an emulsifier. The oil-in-water emulsion has a viscosity of 100 mPa∙s or less, and has an emulsified particle diameter of 2.0 μm or smaller.

Description

Technical Field

[0001] The present invention relates to a water-in-oil emulsion.

Background Art

[0002] Recently, due to the trend of health consciousness and religious viewpoints, the market for meat-like foods using vegetable protein raw materials such as soybeans has been expanding. However, such meat-like foods have problems such as a soy smell, a dry texture, and a weak juicy feeling, and a flavor and texture similar to those of stored meat are required.

[0003] Non-Patent Document 1 describes various development examples of fibrous soy proteins that form the basis of meat-like foods. However, it is difficult to achieve a quality that can be directly used as a stored meat substitute only by these developments, and ingenuity in the processing method is also required. For example, regarding the soy smell, there is a general method of sufficiently immersing and washing in water before use to extract and remove unpleasant components. However, this solution requires labor for pretreatment such as water immersion and know-how for adjusting the degree of draining, and is not necessarily a general and effective means as a method for adjusting meat-like foods.

[0004] Also, regarding texture and juicy feeling, there is a method of rehydrating a fibrous protein material with water or a seasoning liquid and then impregnating it with oil under vacuum. Although this method can obtain a texture similar to that of stored meat by improving the dryness and imparting a juicy feeling, a vacuum impregnation device must be introduced. Furthermore, there are problems such as the need for pre-rehydration and the fact that it is a batch process, which is laborious and costly, and it is not necessarily a general and effective means.

[0005] In order to solve these problems, Patent Document 1 discloses a meat-like food having a meaty texture and a method for producing the same by impregnating an emulsified seasoning liquid into a dry fibrous vegetable protein and then performing a heat treatment at 70°C or higher and lower than 100°C.

[0006] However, heating can cause undesirable phenomena such as separation of oil and water and an increase in particle size, which may prevent the oil from sufficiently penetrating the dry, tissue-like proteins, leaving room for improvement. [Prior art documents] [Patent Documents]

[0007] [Patent Document 1] Japanese Patent Publication No. 2020-158562 [Non-patent literature]

[0008] [Non-Patent Document 1] The development of textured soy protein foods, Culinary Chemistry, Vol. 1.20, No. 4 (1987), pp. 42-52. [Overview of the Initiative] [Problems that the invention aims to solve]

[0009] The object of this invention is to provide an oil-in-water emulsion that has improved permeability to dry, textured proteins under non-vacuum conditions compared to conventional products. [Means for solving the problem]

[0010] As a result of diligent efforts, the inventors have discovered that an oil-in-water emulsion containing 10-35% by mass of vegetable oil, 0.3-6.5% by mass of vegetable protein, and an emulsifier, with a viscosity of 100 mPa·s or less and an emulsion particle size of 2.0 μm or less, exhibits good penetration into dry, textured proteins under non-vacuum conditions, thus completing the present invention.

[0011] In other words, the present invention is (1) An oil-in-water emulsion for impregnation of dried tissue-like proteins under non-vacuum conditions, characterized by containing 10-35% by mass of vegetable oil, 0.3-6.5% by mass of vegetable protein, and an emulsifier, and having a viscosity of 100 mPa·s or less and an emulsion particle size of 2.0 μm or less. (2) The oil-in-water emulsion described in (1), wherein the vegetable oil content is 10 to 25% by mass. (3) The oil-in-water emulsion described in (1), which contains 1.5 to 3% by mass of plant protein. (4) The oil-in-water emulsion described in (2), which contains 1.5 to 3% by mass of plant protein. (5) The oil-in-water emulsion according to (1), wherein the emulsifier is one or more selected from the group consisting of lecithin, sucrose fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, and polysorbate. (6) The oil-in-water emulsion according to (2), wherein the emulsifier is one or more selected from the group consisting of lecithin, sucrose fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, and polysorbate. (7) The oil-in-water emulsion according to (3), wherein the emulsifier is one or more selected from the group consisting of lecithin, sucrose fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, and polysorbate. (8) The oil-in-water emulsion according to (4), wherein the emulsifier is one or more selected from the group consisting of lecithin, sucrose fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, and polysorbate. (9) A method for producing an oil-in-water emulsion for impregnation of dry tissue proteins under non-vacuum conditions, comprising the following steps (a) to (b), wherein the emulsion has a viscosity of 100 mPa·s or less and an emulsion particle size of 2.0 μm or less. (a) A preliminary emulsification step in which raw materials including vegetable oil, vegetable protein, emulsifier and water are mixed to obtain an oil-in-water emulsion. (b) A homogenization step to adjust the emulsion particle size of the oil-in-water emulsion after pre-emulsification to 2.0 μm or less. (10) A method for producing an oil-in-water emulsion for impregnation of dried tissue proteins under non-vacuum conditions as described in (9), wherein the emulsifier is one or more selected from the group consisting of lecithin, sucrose fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, and polysorbate. (11) A method for producing meat-like textured protein, characterized by impregnating a dried textured protein with the oil-in-water emulsion described in (1), A method for producing a meat-like tissue protein, comprising impregnating a water-in-oil emulsion described in (12)(5) into a dry tissue protein. A method for producing a vegetable protein food, comprising blending a tissue protein obtained by the production method described in (13)(11). A method for producing a vegetable protein food, comprising blending a tissue protein obtained by the production method described in (14)(12). It is. [Effect of the Invention]

[0012] The water-in-oil emulsion of the present invention improves the texture and flavor of meat-like foods more than before by improving the permeability to dry tissue protein materials under non-vacuum conditions. In addition, it does not require complicated processes and equipment such as vacuum impregnation with oil after rehydration as in the past. [Embodiments for Carrying Out the Invention]

[0013] Hereinafter, embodiments of the present invention will be described in detail.

[0014] (Water-in-oil emulsion) The water-in-oil emulsion of the present invention is characterized by containing 10 to 35% by mass of vegetable oil, 0.3 to 6.5% by mass of vegetable protein, and an emulsifier. Further, the water-in-oil emulsion of the present invention is characterized in that the viscosity is 100 mPa·s or less and the emulsified particle diameter is 2.0 μm or less. The water-in-oil emulsion of the present invention has the characteristic of good permeability to dry tissue protein materials under non-vacuum conditions.

[0015] (Vegetable oil) Specific examples of the vegetable oil include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, sal fat, cocoa butter, coconut oil, palm kernel oil, etc., or processed oils obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and ester exchange. The amount of vegetable oil is 10 to 35% by mass, preferably 10 to 25% by mass. If it is less than 10% by mass, it becomes difficult to feel the juiciness of the resulting vegetable protein food. Also, if it exceeds 35% by mass, the viscosity becomes high, it becomes difficult to soak into the dried tissue-like protein, and the appearance is impaired. In addition, when the amount of vegetable oil is in the range of 10 to 35% by mass, appropriate moisture is contained in the tissue-like protein impregnated with the water-in-oil emulsion, and the crispness of the vegetable protein food obtained by blending the tissue-like protein can be reduced.

[0016] (Vegetable protein) Specific examples of the vegetable protein include proteins of soybeans, peas, mung beans, chickpeas, quail beans, coffee beans, pistachios, coconuts, sesame seeds, almonds, peanuts, macadamia nuts, hazelnuts, cashew nuts, walnuts, chestnuts, sunflower seeds, other beans, nuts and seeds, or proteins obtained by subjecting these to treatments such as partial decomposition. From an industrial perspective, soybeans or pea beans are preferred. Examples of the raw materials for the vegetable protein include isolated vegetable proteins such as isolated soy protein and isolated pea protein, plant milks such as bean milk and low-fat bean milk, and plant milk creams such as soy milk cream. The amount of the vegetable protein is 0.3 to 6.5% by mass, preferably 0.4 to 3.0% by mass. Within this range, the viscosity is low and the particle size becomes fine, making it easy to soak into the dried tissue-like protein. If it is less than 0.3% by mass, it becomes difficult to maintain the emulsion stability of the water-in-oil emulsion, and if it exceeds 6.5% by mass, the viscosity becomes high, it becomes difficult to soak into the dried tissue-like protein, and the appearance is impaired.

[0017] (Emulsifier) Any emulsifier commonly used in the production of food emulsions may be used. Examples of emulsifiers include lecithin, enzymatically hydrolyzed lecithin, glycerol fatty acid esters, organic acid monoglycerides, polyglycerol fatty acid esters, propylene glycol fatty acid esters, polyglycerol condensed ricinoleic acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, polyoxyethylene sorbitan fatty acid esters, and polysorbates. One or more of these emulsifiers can be selected and used as appropriate. In the present invention, it is particularly preferable to include one or more emulsifiers selected from the group consisting of lecithin, sucrose fatty acid esters, polyglycerol fatty acid esters, organic acid monoglycerides, and polysorbates. More preferably, the emulsifier used has an HLB of 4 or higher, and more preferably, it contains a polyglycerol fatty acid ester with an HLB of 4 to 12. The amount of emulsifier is preferably 0.05 to 3% by mass of the oil-in-water emulsion, more preferably 0.2 to 2.0% by mass, and even more preferably 0.3 to 1.5% by mass. If the amount is less than 0.05% by mass, it is difficult to maintain the emulsification stability of the oil-in-water emulsion. If it exceeds 3% by mass, the flavor will be impaired.

[0018] (viscosity) The oil-in-water emulsion according to the present invention must have a viscosity of 100 mPa·s or less, preferably 60 mPa·s or less, more preferably 50 mPa·s or less, and even more preferably less than 20 mPa·s. The viscosity within the above range allows for easy penetration into dry, textured proteins even under non-vacuum conditions. If the viscosity exceeds 100 mPa·s, penetration into dry, textured proteins becomes difficult, emulsified material adheres to the surface, and the appearance is impaired. Viscosity is measured using a BM-type viscometer (VISCOMETER TV-10) manufactured by Toki Sangyo Co., Ltd., with rotor No. 2, at 5°C and 60 rpm.

[0019] (Emulsification particle size) Furthermore, the oil-in-water emulsion according to the present invention requires an emulsion particle size of 2.0 μm or less, and preferably less than 1.0 μm. When the emulsion particle size exceeds 2.0 μm, the stability of oil-in-water emulsions deteriorates. Furthermore, when the emulsified particle size is 2.0 μm or less, it easily penetrates into the voids within the dried tissue-like protein. The emulsion particle size refers to the median diameter of the oil droplet based on its volume. The emulsion particle size is measured using a particle size analyzer (SALD-7100, manufactured by Shimadzu Corporation) that employs laser diffraction and light scattering methods.

[0020] (Preparation of oil-in-water emulsion) The method for producing the oil-in-water emulsion according to the present invention is described below. The oil-in-water emulsion of the present invention is produced by the following steps (a) to (b), i.e., (a) A preliminary emulsification step in which raw materials including vegetable oil, vegetable protein, emulsifier, and water are mixed to obtain an oil-in-water emulsion. (b) A homogenization step to adjust the median diameter of the oil-in-water emulsion after pre-emulsification to 2.0 μm or less. It is characterized by including the following steps. Specifically, it is as follows: The oil-in-water emulsion according to the present invention is prepared through a preliminary emulsification process in which raw materials such as water and additives are blended in addition to vegetable oil, vegetable protein and emulsifier, a homogenization process, a heat sterilization process, a cooling process, an aging process, and so on. The preparation method for the oil-in-water emulsion can be carried out as appropriate by known means. The viscosity of the oil-in-water emulsion is adjusted to be 100 mPa·s or less through the above steps (a) and (b). The emulsion particle size of the oil-in-water emulsion is adjusted to 2.0 μm or less in the above step (b).

[0021] In the preliminary emulsification step of the oil-in-water emulsion according to the present invention, various additives such as vegetable oils and fats, vegetable proteins, water, emulsifiers, water-soluble polysaccharides, salts, pigments, and fragrances are added and mixed while heating and stirring to create an emulsification. The emulsification temperature in the present invention is preferably 50 to 70°C, and more preferably 50 to 65°C. Various blending tanks equipped with a stirrer such as a propeller can be used in the preliminary emulsification step.

[0022] For the homogenization step following the preheating step, commonly known homogenization equipment can be used. A typical example is a high-pressure homogenizer.

[0023] The heat sterilization step after homogenization is performed to sterilize the oil-in-water emulsion, and the temperature of the oil-in-water emulsion during the heat sterilization step is preferably 90 to 150°C, more preferably 110 to 150°C, and even more preferably 120 to 150°C. There are mainly two types of heat sterilization methods: indirect heating and direct heating, and the direct steam blowing method of the direct heating method is preferred as the heat sterilization method for oil-in-water emulsion according to the present invention. For example, direct heating sterilization equipment includes ultra-high temperature sterilization equipment (Iwai Machinery Co., Ltd.). Examples include (manufactured by).

[0024] In the present invention, it is preferable to perform cooling after heat sterilization. The cooling process is preferably indirect cooling and / or evaporative cooling, and in particular, it is preferable to perform the cooling process using only indirect cooling. By performing cooling by indirect cooling, it is possible to provide an oil-in-water emulsion that can suppress flavor deterioration due to the dissipation of flavor components during manufacturing. As an example of an indirect cooling method, a plate-type indirect cooling device (manufactured by Iwai Machinery Co., Ltd.) can be cited.

[0025] The oil-in-water emulsion according to the present invention may preferably have salts added to it, depending on the application, as long as it does not interfere with the effects of the present invention. For example, one or more of the following can be used: hexametaphosphate, disphosphate, sodium citrate, polyphosphate, sodium bicarbonate, etc. In addition, sugars, water-soluble polysaccharides, stabilizers, flavorings, colorings, preservatives, etc., may be added as desired, as long as they do not interfere with the effects of the present invention.

[0026] (Application) The oil-in-water emulsion according to the present invention can be used for impregnation of dried textured proteins. In this case, the oil-in-water emulsion may be directly impregnated into the protein. Dried textured proteins impregnated with the oil-in-water emulsion of the present invention can be used as meat-like textured proteins. These meat-like textured proteins can be used as meat-like foods as is, or they can be incorporated into various foods as meat substitutes to create plant-based protein foods.

[0027] Here, the term "dried textured protein" refers to a textured protein in a dry state, and is not limited in any way as long as it is a plant protein derived from legumes such as soybeans, peas, broad beans, and chickpeas, or grains such as wheat and oats, that has been tissueed in an extruder, and maintains a solid form other than powder (e.g., granular, minced, block-shaped, sliced, etc.) and is in a dry state. In this disclosure, the dried textured protein can be used as is (in its dry state) without any pretreatment.

[0028] As a method for impregnating the above-mentioned dried tissue protein, the oil-in-water emulsion can be impregnated into the dried tissue protein by methods such as coating, immersion, or spraying under non-vacuum conditions. Furthermore, during the impregnation process, other components, such as seasonings, may be added separately in addition to the oil-in-water emulsion mentioned above. Furthermore, when impregnating with the above-mentioned oil-in-water emulsion, the viscosity of the emulsion can be reduced by heating it as needed.

[0029] Examples are described below. Unless otherwise specified, "%" and "parts" hereafter refer to "mass%" and "parts by mass," respectively.

[0030] ○ Manufacturing of oil-in-water emulsions (Example 1) The total mass of the preparation is 20 kg. 10 parts by mass of vegetable oil A (randomly transesterified palm kernel oil and palm oil: melting point 32°C) is mixed with 0.15 parts by mass of glycerin fatty acid ester A (Sakamoto Pharmaceutical Co., Ltd.'s "Glister PS-5S", HLB 4.5) to form the oil phase. Separately, 63.3 parts by mass of water is mixed with 25 parts by mass of low-fat soy milk (Fuji Oil Co., Ltd.'s low-fat soy milk "Oishii Todo"), 1.7 parts by mass of vegetable protein A (Fuji Oil Co., Ltd.'s powdered isolated soy protein "Fujipro F"), 0.25 parts by mass of glycerin fatty acid ester B (Sakamoto Pharmaceutical Co., Ltd.'s "Glister MS-5S", HLB 11.6) and 0.2 parts by mass of coloring agent to prepare the aqueous phase. The oil phase and aqueous phase were mixed in the emulsification tank described above and pre-emulsified. After homogenization with a high-pressure homogenizer at a homogenization pressure of 3 MPa, sterilization was performed using a direct heating method at 149°C for 4 seconds using an ultra-high temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.). After homogenization with a high-pressure homogenizer at a homogenization pressure of 6 MPa to 15 MPa, the mixture was immediately cooled to obtain the oil-in-water emulsion of Example 1.

[0031] (Example 2) In Example 1, the oil and fat was 20 parts by mass of vegetable oil B (refined coconut oil), and the emulsifiers were 0.15 parts by mass of glycerin fatty acid ester A (Glister PS-5S, manufactured by Sakamoto Pharmaceutical Co., Ltd., HLB 4.5), 0.25 parts by mass of glycerin fatty acid ester B (Glister MS-5S, manufactured by Sakamoto Pharmaceutical Co., Ltd., HLB 11.6), and 0.1 parts by mass of glycerin fatty acid ester C (Poem DS100A, manufactured by Riken Vitamin Co., Ltd., HLB 7.7). The oil-in-water emulsion of Example 2 was obtained in the same manner as in Example 1.

[0032] (Example 3) In Example 1, the oil-in-water emulsion of Example 3 was obtained in the same manner as in Example 1, except that 30 parts by mass of vegetable oil A (randomly transesterified oil of palm kernel oil and palm oil: melting point 32°C) and 1.7 parts by mass of vegetable protein A (powdered isolated soy protein "Fujipro F" manufactured by Fuji Oil Co., Ltd.) were used.

[0033] (Example 4) In Example 1, the oil-in-water emulsion of Example 4 was obtained in the same manner as in Example 1, except that the oil and fat was 35 parts by mass of vegetable oil B (refined coconut oil), and the soy milk was 45 parts by mass of soy milk cream (Soy milk cream "Kokurimu" manufactured by Fuji Oil Co., Ltd.) and 0.2 parts by mass of sodium citrate.

[0034] (Example 5) In Example 1, the oil and fat was changed to 10 parts by mass of vegetable oil B (refined coconut oil), low-fat soy milk (low-fat soy milk "Bimito" manufactured by Fuji Oil Co., Ltd.) was not added, and 0.5 parts by mass of vegetable protein A (powdered isolated soy protein "Fujipro F" manufactured by Fuji Oil Co., Ltd.) and 0.2 parts by mass of sodium citrate were added. The oil-in-water emulsion of Example 5 was obtained in the same manner as in Example 1.

[0035] (Example 6) In Example 1, the oil-and-fat mixture was prepared in the same manner as in Example 1, except that the oil and fat mixture consisted of 20 parts by mass of vegetable oil B (refined coconut oil), 16 parts by mass of low-fat soy milk (Fuji Oil Co., Ltd.'s low-fat soy milk "Bimito"). The vegetable protein mixture consisted of 6.0 parts by mass of vegetable protein B (Fuji Oil Co., Ltd.'s partially hydrolyzed powdered isolated soy protein "Fujipro CLE") and 0.2 parts by mass of sodium citrate.

[0036] (Comparative Example 1) In Example 1, the oil and fat were 30 parts by mass of vegetable oil B (refined coconut oil), 16 parts by mass of low-fat soy milk (low-fat soy milk "Bimito" manufactured by Fuji Oil Co., Ltd.), 7.0 parts by mass of vegetable protein B (powdered isolated soy protein "Fujipro CLE" manufactured by Fuji Oil Co., Ltd.), and 0.2 parts by mass of sodium citrate. The oil-in-water emulsion of Comparative Example 1 was obtained in the same manner as in Example 1.

[0037] (Comparative Example 2) In Example 1, the oil-in-water emulsion of Comparative Example 2 was obtained in the same manner as in Example 1, except that 45 parts by mass of vegetable oil A (randomly transesterified palm kernel oil and palm oil: melting point 32°C) was used, and the emulsifiers were 0.15 parts by mass of glycerin fatty acid ester A (Glister PS-5S, manufactured by Sakamoto Pharmaceutical Co., Ltd., HLB 4.5), 0.25 parts by mass of glycerin fatty acid ester B (Glister MS-5S, manufactured by Sakamoto Pharmaceutical Co., Ltd., HLB 11.6), and 0.1 parts by mass of glycerin fatty acid ester C (Poem DS100A, manufactured by Riken Vitamin Co., Ltd., HLB 7.7).

[0038] (Comparative Example 3) Comparative Example 3 was obtained in the same manner as in Example 1, except that 20 parts by mass of vegetable oil A (randomly transesterified oil of palm kernel oil and palm oil: melting point 32°C) was used, low-fat soy milk (low-fat soy milk "Bimito" manufactured by Fuji Oil Co., Ltd.) was not included, and vegetable protein A (powdered isolated soy protein "Fujipro F" manufactured by Fuji Oil Co., Ltd.) was used.

[0039] Furthermore, (1) measurement of emulsion particle size and (2) viscosity measurement were evaluated as follows. (1) Measurement of emulsion particle size: The particle size of the oil-in-water emulsion was measured using a particle size analyzer (SALD-7100, manufactured by Shimadzu Corporation) that employs laser diffraction and light scattering methods. A small amount of the oil-in-water emulsion was dispersed in water, and the particle size was measured at 25°C. [Unit: μm] Emulsified particle size of 2.0 μm or less was considered acceptable. Furthermore, within the acceptable range, particles between 1.0 μm and 2.0 μm were rated "○", particles less than 1.0 μm were rated "◎" for better emulsification stability, and particles larger than 2.0 μm were rated "×". (2) Viscosity measurement: The viscosity of the oil-in-water emulsion at a temperature of 5°C was measured using a BM-type viscometer (VISCOMETER TV-10, manufactured by Toki Sangyo Co., Ltd.) with rotor No. 2. [Unit: mPa·s] The rotor speed during measurement was set to 60 rpm. If the viscosity was 100 mPa·s or less, it was considered acceptable. Furthermore, within the acceptable range, those between 20 mPa·s and 100 mPa·s were rated "○", and those below 20 mPa·s were rated "◎" as having better emulsification stability. Those exceeding 100 mPa·s were rated "×". Table 1 shows the formulations and evaluation results for Examples 1-6, and Table 2 shows the formulations and evaluation results for Comparative Examples 1-3.

[0040] Table 1. Formulation (Unit: parts) TIFF0007896616000001.tif106158

[0041] Table 2. Formulation (Unit: parts) TIFF0007896616000002.tif153167

[0042] <Immersion of oil-in-water emulsion into dried tissue protein> [Examples 7-9 and Comparative Example 4] The oil-in-water emulsions obtained in Examples 1-3 and Comparative Example 1 were each placed in a tray and heated to 80°C. Dried textured protein (Dried textured protein "Veggie Plus 2900" manufactured by Fuji Oil Co., Ltd.) was added to the tray and immersed for 10 minutes under non-vacuum conditions to obtain food products in which the dried textured protein was impregnated with each oil-in-water emulsion. Next, the product was frozen, warmed in a hot water bath, and then its flavor was evaluated.

[0043] (Flavor evaluation) Within the company, we asked five experienced taste panelists specializing in the sensory evaluation of plant-based protein foods to sample the foods obtained in Examples 7-9 and Comparative Example 4. They conducted sensory evaluations of appearance, texture (dryness), and flavor (juiciness) according to the following evaluation criteria and provided scores. The evaluation results are shown in Table 3.

[0044] (Evaluation Criteria) ·exterior 5 points: Excellent (Almost no white residue on the surface) 4 points: Good 3 points: Average 2 points: Slightly poor 1 point: Defective (many white deposits on the surface) • Texture 5 points: Excellent (almost no dryness) 4 points: Good 3 points: Average 2 points: Slightly poor 1 point: Poor (feels very dry) • Juicy 5 points: Excellent (Very strong and juicy) 4 points: Good 3 points: Average 2 points: Slightly poor 1 point: Poor (hardly any juiciness) We calculated the average of each panelist's score. Then, from the average, A: 4.5 points or more B: 3.5 points or higher, less than 4.5 points C: 2.5 points or higher, less than 3.5 points D: 1.5 points or more, less than 2.5 points E: Less than 1.5 points A five-point rating system was used, and products that received a B rating or higher in all evaluation categories were deemed to be of acceptable quality as meat-like food.

[0045] Table 3. Evaluation of meat-like foods TIFF0007896616000003.tif44130

[0046] From the results in Tables 1-3, it was confirmed that oil-in-water emulsions that met the criteria for (1) emulsion particle size and (2) viscosity immersion in dry, textured proteins exhibited good immersion, and that their appearance, texture, and juiciness were good in sensory evaluation. Therefore, the oil-in-water emulsion of the present invention is suitable for immersion in dry, textured proteins under non-vacuum conditions, and it was confirmed that immersing dry, textured proteins with the oil-in-water emulsion of the present invention yields a meat-like texture and juiciness.

[0047] Therefore, it has been found that the oil-in-water emulsion of the present invention, when immersed in a dried textured protein, can be used as a meat-like textured protein, and that various plant-based protein foods can be produced by incorporating this meat-like textured protein.

Claims

1. An oil-in-water emulsion for impregnation of dried, textured proteins under non-vacuum conditions, characterized by containing 10-25% by mass of vegetable oil, 1.5-3% by mass of vegetable protein, and an emulsifier, and having a viscosity of 100 mPa·s or less and an emulsion particle size of 2.0 μm or less.

2. The oil-in-water emulsion according to claim 1, wherein the emulsifier is one or more selected from the group consisting of lecithin, sucrose fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, and polysorbate.

3. A method for producing an oil-in-water emulsion for impregnation of dry, textured proteins under non-vacuum conditions, comprising the following steps (a) to (b): a viscosity of 100 mPa·s or less and an emulsion particle size of 2.0 μm or less. (a) A preliminary emulsification step to obtain an oil-in-water emulsion by mixing raw materials containing 10-25% by mass of vegetable oil, 1.5-3% by mass of vegetable protein, an emulsifier, and water. (b) A homogenization step to adjust the particle size of the oil-in-water emulsion after preliminary emulsification to 2.0 μm or less.

4. A method for producing an oil-in-water emulsion for impregnation of dried tissue proteins under non-vacuum conditions, according to claim 3, wherein the emulsifier is one or more selected from the group consisting of lecithin, sucrose fatty acid ester, polyglycerol fatty acid ester, organic acid monoglyceride, and polysorbate.

5. A method for producing meat-like textured protein, characterized by impregnating a dried textured protein with the oil-in-water emulsion described in Claim 1 or 2.

6. A method for producing a plant protein food containing a textured protein obtained by the production method described in Claim 5.

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