Emulsion composition

Abstract

This emulsion composition contains methylcellulose, a starch material, an edible oil / fat, and an emulsifying material. The emulsifying material contains a protein. The starch material is one or two components selected from the group consisting of components (A) and components (B). Components (A) are granular materials satisfying the following conditions (1)-(4): (1) having a starch content of 75% by mass or more; (2) containing 3-45% by mass of a low-molecular-weight starch (having a peak molecular weight of 3×103-5×104) with an amylose content of 5% by mass or more; (3) having a degree of swelling in cold water at 25°C of 5-20; and (4) containing a fraction that is not captured by a 3.35-mm-mesh sieve and is captured by a 0.038-mm-mesh sieve in an amount of 60-100 mass%. Components (B) are starch materials containing, as a raw material starch, one or more materials selected from corn starch, tapioca starch, wheat starch, and pea starch.

Description

[Technical Field]

[0001] The present invention relates to an emulsified composition, a food product, a method for producing an emulsified composition, a method for producing a food product, and a method for imparting at least one of binding properties and elasticity to a food product. [Background technology]

[0002] Traditionally, egg whites have been widely used in various processed foods, including processed meat products, processed meat-like products, processed seafood products, bakery products, chilled desserts, and noodles, to improve the texture and quality of the food. In particular, egg whites are commonly used in processed meat products, processed meat-like products, and processed seafood products to improve the elasticity and texture of the food, and to bind ingredients together. However, challenges remain, such as eggs being an allergen, rising prices of egg whites, and unstable supply.

[0003] Furthermore, in recent years, due to growing health and environmental concerns, vegan diets, which do not involve the consumption of animal products, are beginning to gain popularity. Vegan diets primarily use protein sources based on soybeans, and binding these protein sources together is crucial in product design. However, egg whites are an animal-derived ingredient and therefore cannot be used in the production of vegan foods. As a result, various egg white substitutes are being considered.

[0004] For example, Patent Document 1 discloses that when swelling-inhibiting starch and wheat protein are added to noodles, they can be given an egg white-like texture and can be used as an egg white substitute. Patent Document 2 also discloses that a coagulated egg white-like composition containing heat-coagulating protein and starch can be used as a coagulated egg white substitute having a texture similar to the egg white of a boiled egg. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2016-67336 [Patent Document 2] Japanese Patent Publication No. 2004-147536 [Overview of the project] [Problems that the invention aims to solve]

[0006] However, there have been insufficient reports on the ability of conventionally reported egg white substitutes to impart egg white-like binding properties or elasticity to processed meat products, meat-like processed foods, and processed seafood products, and further technological development is needed.

[0007] Therefore, the present invention provides an egg white substitute. [Means for solving the problem]

[0008] As a result of diligent research, the present inventors have discovered that an emulsified composition containing methylcellulose, a predetermined starch material, edible oil and fat, and an emulsifying material can be used to create an emulsified composition that has an egg white substitute function, and that, for example, can impart good egg white-like binding properties and elasticity to food products, thus completing the present invention.

[0009] In other words, the present invention provides the following emulsified composition, food product, method for producing the emulsified composition, method for producing the food product, and method for imparting at least one of binding properties and elasticity to the food product. [1] An emulsified composition containing methylcellulose, starch material, edible oil and fat and emulsifying material, The emulsifying material contains protein, An emulsified composition in which the starch material is one or two selected from the group consisting of the following components (A) and (B). Ingredient (A): Powdered or granular material that satisfies the following conditions (1) to (4). (1) Starch content of 75% by mass or more (2) Contains 3% to 45% by mass of low molecular weight starch having an amylose content of 5% by mass or more, and the peak molecular weight of the low molecular weight starch is 3 × 10 3 The above 5 x 10 4 below (3) The degree of swelling in cold water at 25°C is between 5 and 20. (4) The content of the fraction below the sieve with a mesh size of 3.35 mm and above the sieve with a mesh size of 0.038 mm is 60% by mass or more and 100% by mass or less. Ingredient (B): Starch material in which the raw starch is one or more selected from the group consisting of corn starch, tapioca starch, wheat starch, and pea starch. [2] The emulsified composition according to [1], wherein the emulsified composition has an egg white substitute function. [3] The emulsified composition according to [1] or [2], wherein the emulsified composition is for imparting at least one of binding properties and elasticity to food. [4] The emulsified composition according to any one of [1] to [3], wherein the content of the starch material is 0.05 or more and 5 or less by mass ratio to the methylcellulose. [5] The emulsified composition according to any one of [1] to [4], wherein the content of the edible oil is 1 or more and 40 or less by mass ratio to the methylcellulose. [6] The emulsified composition according to any one of [1] to [5], wherein the starch material is component (A). [7] A food containing the emulsified composition described in any one of [1] to [6]. [8] The food according to [7], wherein the food is one selected from the group consisting of processed meat products, processed meat-like products, and processed marine products. [9] A method for producing an emulsified composition comprising methylcellulose, starch material, edible oil and fat and emulsifying material, The process includes mixing the methylcellulose, the starch material, the edible oil and fat, and the emulsifying material to obtain an emulsion. The emulsifying material contains protein, A method for producing an emulsified composition, wherein the starch material is one or two selected from the group consisting of the following components (A) and (B). Ingredient (A): Powdered or granular material that satisfies the following conditions (1) to (4). (1) Starch content of 75% by mass or more (2) comprises 3% by mass or more and 45% by mass or less of depolymerized starch obtained from starch having an amylose content of 5% by mass or more, wherein the peak molecular weight of the depolymerized starch is 3×10 3 or more and 5×10 4 or less (3) has a cold water swelling degree of 5 or more and 20 or less at 25°C (4) the content of the fraction that passes through a sieve with an opening of 3.35 mm and remains on a sieve with an opening of 0.038 mm is 60% by mass or more and 100% by mass or less Component (B): a starch material wherein the raw material starch is one or more selected from the group consisting of corn starch, tapioca starch, wheat starch, and pea starch

[10] The method for producing an emulsified composition according to [9], wherein the content of the starch material is 0.05 or more and 5 or less in mass ratio relative to the methylcellulose.

[11] The method for producing an emulsified composition according to [9] or

[10] , wherein the content of the edible oil or fat is 1 or more and 40 or less in mass ratio relative to the methylcellulose.

[12] The method for producing an emulsified composition according to any one of [9] to

[11] , wherein the starch material is the component (A).

[13] a step of obtaining an emulsified composition by the method for producing an emulsified composition according to any one of [9] to

[12] , and a step of preparing a material containing the emulsified composition to obtain a food product, a method for producing a food product, comprising

[14] The method for producing a food product according to

[13] , wherein the food product is one selected from the group consisting of processed livestock meat products, processed livestock meat-like products, and processed fishery products.

[15] A method for imparting at least one of binding property and elasticity to a food product, comprising using the emulsified composition according to any one of [1] to [6], or an emulsified composition obtained by the method for producing an emulsified composition according to any one of [9] to

[12] .[[]END]] Effects of the Invention

[0010] According to the present invention, an egg white substitute can be provided. Mode for Carrying Out the Invention

[0011] Embodiments of the present invention will be described below. Unless otherwise specified, the "~" in numerical ranges represents the range from above to below, and includes both values ​​at either end. In this embodiment, the composition may contain each component individually or in combination of two or more components.

[0012] (Emulsified composition) In this embodiment, the emulsified composition is an emulsion containing methylcellulose, starch material, edible oil and fat, and emulsifying material. The emulsifying material contains protein, and the starch material is one or two selected from the group consisting of the following components (A) and (B). Ingredient (A): Powdered or granular material that satisfies the following conditions (1) to (4). (1) Starch content of 75% by mass or more (2) Contains 3% to 45% by mass of low molecular weight starch having an amylose content of 5% by mass or more, and the peak molecular weight of the low molecular weight starch is 3 × 10 3 The above 5 x 10 4 below (3) The degree of swelling in cold water at 25°C is between 5 and 20. (4) The content of the fraction below the sieve with a mesh size of 3.35 mm and above the sieve with a mesh size of 0.038 mm is 60% by mass or more and 100% by mass or less. Ingredient (B): Starch material in which the raw starch is one or more selected from the group consisting of corn starch, tapioca starch, wheat starch, and pea starch. The emulsified composition specifically contains water. The following describes each component contained in the emulsified composition.

[0013] (methylcellulose) Methylcellulose is a material in which some of the hydrogen atoms in the hydroxyl groups of cellulose are replaced with methoxy groups. There are no restrictions on the degree of substitution of hydrogen atoms in the hydroxyl groups of methylcellulose (the percentage of hydrogen atoms in the hydroxyl groups of cellulose that are replaced with methoxy groups), and any degree can be selected. The methoxy group content in methylcellulose can be, for example, about 15 to 45%.

[0014] The methylcellulose content in the emulsified composition is preferably 1.2% by mass or more, more preferably 1.5% by mass or more, even more preferably 2.0% by mass or more, and even more preferably 2.5% by mass or more, relative to the total emulsified composition, from the viewpoint of improving the emulsification stability of the emulsified composition and imparting at least one of binding properties and elasticity to the food. Furthermore, from a similar viewpoint, the methylcellulose content in the emulsified composition is preferably 25% by mass or less, more preferably 20% by mass or less, even more preferably 12% by mass or less, and even more preferably 7% by mass or less, relative to the entire emulsified composition.

[0015] (starch material) The starch material is one or more selected from the group consisting of the following components (A) and (B).

[0016] (Component (A)) Component (A) is a powder or granular material that satisfies conditions (1) to (4). With respect to condition (1), component (A) contains 75% by mass or more of starch relative to the total amount of component (A), preferably 80% by mass or more, and more preferably 85% by mass or more, from the viewpoint of stabilizing the emulsified composition. Furthermore, there is no upper limit on the starch content in component (A), and it is 100% by mass or less of the total component (A), but it may be 99.5% by mass or less, 99% by mass or less, etc., depending on the properties of the composition.

[0017] In component (A), the starch is, for example, food-grade starch, and can be of various origins. For example, one or more starches can be appropriately selected from starches such as corn starch, potato starch, tapioca starch, wheat starch, rice starch, and soybean starch; and modified starches obtained by chemically, physically, or enzymatically processing these starches. From the viewpoint of stabilizing the emulsified composition, the starch is preferably one or more selected from tapioca starch, corn starch, rice starch, and soybean starch, and more preferably one or more selected from tapioca starch, corn starch, and soybean starch. From a similar perspective, the raw materials from which the starch is derived are preferably one or more selected from the group consisting of cassava, corn, rice, and beans.

[0018] Regarding condition (2), component (A) specifically includes low-molecular-weight starch and other starches. First, let's explain low-molecular-weight starch. The amylose content in the raw starch of the low molecular weight starch is 5% by mass or more, preferably 12% by mass or more, more preferably 22% by mass or more, even more preferably 40% by mass or more, even more preferably 45% by mass or more, even more preferably 55% by mass or more, and still more preferably 65% ​​by mass or more, from the viewpoint of improving the emulsification stability of the emulsified composition. There is no upper limit on the amylose content in the raw starch of the low molecular weight starch, and it is 100% by mass or less, preferably 90% by mass or less, and more preferably 80% by mass or less.

[0019] As the raw material for low molecular weight starch, one or more starches with an amylose content of 5% by mass or more can be selected from the group consisting of corn starch such as high-amylose corn starch and corn starch, tapioca starch, sweet potato starch, potato starch, wheat starch, high-amylose wheat starch, rice starch, soybean starch, and modified starches obtained by chemically, physically, or enzymatically processing these raw materials. From the viewpoint of improving the emulsification stability of the emulsified composition, the starch with an amylose content of 5% by mass or more is one or more selected from high-amylose corn starch, corn starch, tapioca starch, and soybean starch, and more preferably high-amylose corn starch. As high-amylose corn starch, for example, those with an amylose content of 40% by mass or more are available. The starch with an amylose content of 5% by mass or more is more preferably corn starch with an amylose content of 40% by mass or more.

[0020] The content of low molecular weight starch in component (A) is 3% by mass or more, preferably 8% by mass or more, and more preferably 13% by mass or more, from the viewpoint of improving the emulsification stability of the emulsified composition. From the same viewpoint, the content of the low-molecular-weight starch in component (A) is 45 mass% or less, preferably 35 mass% or less, more preferably 25 mass% or less.

[0021] From the viewpoint of improving the emulsion stability of the emulsion composition, the peak molecular weight of the low-molecular-weight starch is 3×10 3 or higher, preferably 8×10 3 or higher. From the same viewpoint, the peak molecular weight of the low-molecular-weight starch is 5×10 4 or lower, preferably 3×10 4 or lower, more preferably 1.5×10 4 or lower. The method for measuring the peak molecular weight of the low-molecular-weight starch is described in the Examples section.

[0022] Here, from the viewpoint of excellent production stability, the low-molecular-weight starch is preferably one or more selected from the group consisting of acid-treated starch, oxidized starch and enzyme-treated starch, and more preferably acid-treated starch.

[0023] There are no particular limitations on the acid treatment conditions for obtaining acid-treated starch, and for example, the treatment can be carried out as follows. First, after starch having an amylose content of 5 mass% or more as a raw material and water are added into a reactor, an acid is further added. Alternatively, acid water in which an inorganic acid is dissolved in advance and the raw material starch are added into the reactor. From the viewpoint of performing acid treatment more stably, it is desirable that the total amount of starch during the reaction is uniformly dispersed in the aqueous phase or in a slurried state. For this purpose, the concentration of the starch slurry in the acid treatment is adjusted to, for example, 10 mass% or more and 50 mass% or less, preferably 20 mass% or more and 40 mass% or less. If the slurry concentration is too high, the slurry viscosity will increase, and uniform stirring of the slurry may become difficult.

[0024] Specific examples of the acid used for the acid treatment include inorganic acids such as hydrochloric acid, sulfuric acid and nitric acid, and any acid can be used regardless of its type, purity and the like.

[0025] Regarding the acid treatment reaction conditions, for example, the inorganic acid concentration during acid treatment is preferably 0.05 normal (N) or more and 4N or less, more preferably 0.1N or more and 4N or less, and even more preferably 0.2N or more and 3N or less, from the viewpoint of stably obtaining acid-treated starch. Also, from the same viewpoint, the reaction temperature is preferably 30°C or more and 70°C or less, more preferably 35°C or more and 70°C or less, and even more preferably 35°C or more and 65°C or less. Similarly, the reaction time is preferably 0.5 hours or more and 120 hours or less, more preferably 1 hour or more and 72 hours or less, and even more preferably 1 hour or more and 48 hours or less.

[0026] As starches other than low-molecular-weight starch in component (A), for example, they can be selected and used from the starches mentioned above. Preferably, the starches other than low-molecular-weight starch in component (A) are one or more selected from the group consisting of corn starch, wheat starch, potato starch, tapioca starch, soybean starch, and modified starches thereof.

[0027] Regarding condition (3), from the viewpoint of improving the emulsification stability of the emulsified composition, the degree of cold water swelling of component (A) at 25°C is 5 or higher, preferably 6 or higher, and more preferably 6.5 or higher. Furthermore, from a similar viewpoint, the degree of cold water swelling of component (A) at 25°C is 40 or less, preferably 35 or less, more preferably 20 or less, even more preferably 17 or less, even more preferably 13 or less, and even more preferably 12 or less. The method for measuring the degree of cold water swelling of component (A) is described in the Examples section.

[0028] With respect to condition (4), the content of the fraction below the sieve with a mesh size of 3.35 mm and above the sieve with a mesh size of 0.038 mm in component (A) is 60% by mass or more, preferably 70% by mass or more, more preferably 80% by mass or more, even more preferably 90% by mass or more, and even more preferably 95% by mass or more, based on the total amount of component (A), from the viewpoint of improving the emulsification stability of the emulsified composition. From a similar perspective, the content of the fraction below the sieve with a mesh size of 3.35 mm and above the sieve with a mesh size of 0.038 mm in component (A) is 100% by mass or less of the total component (A).

[0029] The content of the fraction below the sieve with a mesh size of 0.5 mm and above the sieve with a mesh size of 0.075 mm in component (A) is preferably 20% by mass or more, more preferably 30% by mass or more, even more preferably 40% by mass or more, even more preferably 50% by mass or more, and even more preferably 60% by mass or more, and also, for example, 100% by mass or less, and preferably 90% by mass or less.

[0030] The content of the fraction below the sieve with a mesh size of 0.25 mm and above the sieve with a mesh size of 0.038 mm in component (A) is preferably 10% by mass or more, more preferably 15% by mass or more, even more preferably 20% by mass or more, even more preferably 25% by mass or more, and even more preferably 30% by mass or more, and also, for example, 100% by mass or less, preferably 70% by mass or less, and more preferably 50% by mass or less.

[0031] (Component (B)) Component (B) is a starch material using one or more types of raw starch selected from the group consisting of corn starch such as corn starch, waxy corn starch, and high-amylose corn starch, tapioca starch, wheat starch, and pea starch. Component (B) is a starch material other than component (A). Component (B) may be the raw starch itself. Component (B) also includes modified starch obtained by chemically, physically, or enzymatically processing these raw starches. Examples of such chemical treatments include acid treatment, alkali treatment, oxidation treatment, esterification treatment such as acetylation, etherification treatment such as hydroxypropylation, and crosslinking treatment. Examples of physical treatments include oil and fat processing, heat treatment, gelatinization treatment, moist heat treatment, ball milling, and fine grinding. Such treatments may be performed individually or in combination of two or more treatments. The processing treatment applied to the modified starch is preferably phosphate crosslinking, α-acetylation, acetylation, or oil and fat processing. Specifically, oil and fat processing refers to heat treatment of a mixture of raw starch and one or more selected from the group consisting of edible oils and fats and edible oil and fat-related substances. The raw starch of component (B) is preferably one or more selected from the group consisting of tapioca starch, wheat starch, and pea starch.

[0032] The starch content in the emulsified composition is preferably 0.5% by mass or more, more preferably 1% by mass or more, even more preferably 1.2% by mass or more, and even more preferably 1.6% by mass or more, relative to the total emulsified composition, from the viewpoint of improving the emulsification stability of the emulsified composition and imparting at least one of binding properties and elasticity to the food. Furthermore, from a similar viewpoint, the starch content in the emulsified composition is preferably 20% by mass or less, more preferably 12% by mass or less, even more preferably 7% by mass or less, and even more preferably 4% by mass or less, relative to the entire emulsified composition.

[0033] The starch content in the emulsified composition is preferably 0.05 or more, more preferably 0.1 or more, even more preferably 0.3 or more, even more preferably 0.4 or more, and even more preferably 0.5 or more, in terms of mass ratio to methylcellulose, from the viewpoint of improving the emulsification stability of the emulsified composition and imparting at least one of binding properties and elasticity to the food. Furthermore, from a similar viewpoint, the content of starch material in the emulsified composition is preferably 5 or less by mass ratio to methylcellulose, more preferably 3 or less, even more preferably 2 or less, even more preferably 1.5 or less, and even more preferably 1.3 or less.

[0034] (edible fats and oils) Specific examples of edible oils and fats include vegetable oils such as soybean oil, rapeseed oil, palm oil, corn oil, olive oil, sesame oil, perilla oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, cocoa butter, palm kernel oil, and coconut oil; animal oils such as beef tallow, pork tallow, milk fat, chicken fat, and fish oil; and synthetic oils such as medium-chain triglycerides. Processed oils and fats obtained by fractionation, hydrogenation, transesterification, etc., are also included.

[0035] The edible oil is preferably one or more selected from the group consisting of rapeseed oil, soybean oil, olive oil, and processed oils obtained by fractionation, hydrogenation, transesterification, etc.

[0036] Furthermore, these edible oils and fats may be oils and fats that have been treated with flavoring agents for vegetables, etc., or oils and fats that have been flavored with flavorings such as fragrances, seasonings, or natural ingredients. In addition, components that are normally added to edible oils and fats may be included to the extent that they do not impair the effects of the invention. Examples include antioxidants such as tocopherol, ascorbic acid palmitate, rosemary extract, tea extract, and licorice extract; metal chelating agents such as citric acid and malic acid; vitamins such as vitamin A and vitamin D; silicones; fragrances; emulsifiers, etc.

[0037] The amount of edible oil in the emulsified composition can be, for example, an amount such that the oil content in the emulsified composition falls within the following range. Here, the oil content in the emulsified composition refers to the total amount of edible oil blended in the process of obtaining the emulsion, and the oil contained in other blending components (total oil content).

[0038] The oil and fat content in the emulsified composition is preferably 3% by mass or more, more preferably 5% by mass or more, even more preferably 8% by mass or more, and even more preferably 15% by mass or more, relative to the total emulsified composition, from the viewpoint of improving the emulsification stability of the emulsified composition and imparting at least one of binding properties and elasticity to the food. Furthermore, from a similar viewpoint, the oil and fat content in the emulsified composition is preferably 50% by mass or less, more preferably 40% by mass or less, even more preferably 30% by mass or less, and even more preferably 25% by mass or less, relative to the entire emulsified composition.

[0039] The oil and fat content in the emulsified composition is preferably 1 or more, more preferably 2 or more, even more preferably 3 or more, even more preferably 4 or more, and even more preferably 5 or more, in terms of mass ratio to methylcellulose, from the viewpoint of improving the emulsification stability of the emulsified composition and imparting at least one of binding properties and elasticity to the food. Furthermore, from a similar viewpoint, the oil and fat content in the emulsified composition is preferably 40 or less in mass ratio to methylcellulose, more preferably 30 or less, even more preferably 20 or less, even more preferably 15 or less, and even more preferably 10 or less.

[0040] The oil and fat content in the emulsified composition is preferably 0.5 or more, more preferably 1 or more, even more preferably 1.5 or more, and even more preferably 2 or more, in terms of mass ratio to the total mass of methylcellulose and starch material, from the viewpoint of improving the emulsification stability of the emulsified composition and imparting at least one of binding properties and elasticity to the food. Furthermore, from a similar viewpoint, the oil and fat content in the emulsified composition is preferably 19 or less, more preferably 17 or less, even more preferably 15 or less, and even more preferably 10 or less, in terms of mass ratio to the total mass of methylcellulose and starch material.

[0041] (Emulsifying material) The emulsifying material is specifically a protein. The emulsifying material may be added as these components themselves, or as a compound containing at least one of these components.

[0042] Examples of proteins include plant proteins and animal proteins. Plant proteins include wheat proteins such as gluten; soy proteins such as those found in soy milk, soy flour, and tofu; and seed proteins such as corn protein, pea protein, rice protein, broad bean protein, chickpea protein, mung bean protein, and chia seed protein. Animal proteins include milk proteins such as whey protein and casein; blood proteins such as plasma proteins and blood cell proteins; muscle proteins such as meat proteins and fish proteins; gelatin, collagen, and others. The protein is preferably one or more selected from the group consisting of soy protein, pea protein, and wheat protein.

[0043] The emulsifying material is preferably one or more selected from the group consisting of soy milk, soy flour, tofu, milk, fresh cream, skim milk powder, whole milk powder, casein, whey, concentrated whey, muscle protein, pea protein, broad bean protein, chickpea protein, mung bean protein, wheat gluten, rice flour, corn flour, and chia seeds, and more preferably one or more selected from the group consisting of soy milk, soy flour, pea protein, and wheat gluten.

[0044] The amount of emulsifying material (in protein equivalent) in the emulsified composition is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, even more preferably 0.2% by mass or more, and even more preferably 0.3% by mass or more, relative to the total emulsified composition, from the viewpoint of improving the emulsification stability of the emulsified composition and imparting at least one of binding properties and elasticity to the food. Furthermore, from a similar viewpoint, the content of the emulsifying material in the emulsified composition is preferably 20% by mass or less, more preferably 10% by mass or less, even more preferably 8% by mass or less, and even more preferably 5% by mass or less, relative to the entire emulsified composition.

[0045] The amount of emulsifying material (in protein equivalent) in the emulsified composition is preferably 0.02 or more, more preferably 0.05 or more, even more preferably 0.08 or more, and even more preferably 0.1 or more, in terms of mass ratio to methylcellulose, from the viewpoint of improving the emulsification stability of the emulsified composition and imparting at least one of binding properties and elasticity to the food. Furthermore, from a similar viewpoint, the content of the emulsifying material in the emulsifying composition is preferably 10 or less in mass ratio to methylcellulose, more preferably 8 or less, even more preferably 5 or less, and even more preferably 3 or less.

[0046] (moisture) The total water content in the emulsified composition is preferably 42% by mass or more, more preferably 50% by mass or more, even more preferably 60% by mass or more, and even more preferably 70% by mass or more, relative to the entire emulsified composition, from the viewpoint of improving the emulsification stability of the emulsified composition and imparting at least one of binding properties and elasticity to the food. Furthermore, from a similar viewpoint, the total water content in the emulsified composition is preferably 95% by mass or less, more preferably 90% by mass or less, even more preferably 88% by mass or less, and even more preferably 85% by mass or less, relative to the entire emulsified composition.

[0047] The total water content in the emulsified composition is preferably 5 or more, more preferably 10 or more, even more preferably 15 or more, and even more preferably 20 or more, in terms of mass ratio to methylcellulose, from the viewpoint of improving the emulsification stability of the emulsified composition and imparting at least one of binding properties and elasticity to the food. Furthermore, from a similar viewpoint, the total water content in the emulsified composition is preferably 80 or less, more preferably 70 or less, even more preferably 60 or less, and even more preferably 50 or less, in terms of mass ratio to methylcellulose.

[0048] The total water content in the emulsified composition is preferably 5 or more, more preferably 8 or more, even more preferably 12 or more, and even more preferably 15 or more, in terms of mass ratio to the total mass of methylcellulose and starch material, from the viewpoint of improving the emulsification stability of the emulsified composition and imparting at least one of binding properties and elasticity to the food. Furthermore, from a similar viewpoint, the total water content in the emulsified composition is preferably 50 or less, more preferably 40 or less, even more preferably 30 or less, and even more preferably 20 or less, in terms of mass ratio to the total mass of methylcellulose and starch material.

[0049] The total water content in the emulsified composition is preferably 1 or more, more preferably 1.5 or more, even more preferably 2 or more, even more preferably 2.5 or more, and even more preferably 3 or more, in terms of mass ratio with respect to edible oils and fats, from the viewpoint of improving the emulsification stability of the emulsified composition and imparting at least one of binding properties and elasticity to the food. Furthermore, from a similar viewpoint, the total water content in the emulsified composition is preferably 30 or less by mass ratio to edible oils and fats, more preferably 25 or less, even more preferably 20 or less, even more preferably 15 or less, and even more preferably 13 or less.

[0050] Here, the water used as a raw material for the emulsified composition may be added as water, or as a water-containing ingredient such as soy milk. Here, the total water content in the emulsified composition refers to the sum of the water added during the process of obtaining the emulsion and the water contained in other components other than methylcellulose and starch.

[0051] The emulsified composition may contain other components as appropriate. Specific examples of such components include salts such as magnesium salts (e.g., magnesium chloride and magnesium sulfate), potassium salts (e.g., potassium chloride), calcium salts (e.g., calcium chloride, calcium carbonate, calcium sulfate), and sodium salts (e.g., sodium chloride (table salt)); coagulants such as glucono delta-lactone; and sugars such as lactose.

[0052] The emulsified composition may be fluid or solid. In this embodiment, the emulsion type of the emulsified composition may be either oil-in-water or water-in-oil, but from the viewpoint of more effectively exhibiting the functions of methylcellulose, the oil-in-water type is preferred.

[0053] (Method for producing emulsified compositions) In this embodiment, the method for producing an emulsified composition is a method for producing an emulsified composition comprising methylcellulose, starch material, edible oil and fat, and emulsifying material, and includes the step of mixing methylcellulose, starch material, edible oil and fat, and emulsifying material to obtain an emulsion. The emulsifying material contains protein, and the starch material is one or two selected from the group consisting of the following components (A) and (B). Ingredient (A): Powdered or granular material that satisfies the following conditions (1) to (4). (1) Starch content of 75% by mass or more (2) Contains 3% to 45% by mass of low molecular weight starch having an amylose content of 5% by mass or more, and the peak molecular weight of the low molecular weight starch is 3 × 10 3 The above 5 x 10 4 below (3) The degree of swelling in cold water at 25°C is between 5 and 20. (4) The content of the fraction below the sieve with a mesh size of 3.35 mm and above the sieve with a mesh size of 0.038 mm is 60% by mass or more and 100% by mass or less. Ingredient (B): Starch material in which the raw starch is one or more selected from the group consisting of corn starch, tapioca starch, wheat starch, and pea starch.

[0054] By obtaining an emulsified composition using this manufacturing method, it is possible to obtain food products that have good binding properties and elasticity.

[0055] The mixing method in the process of obtaining the emulsified composition can be selected, for example, according to the type of food to which the emulsified composition is applied and the properties of the emulsifying materials. Specifically, if the emulsifying material is in powder form, methylcellulose, starch, emulsifying material, and edible oil are uniformly suspended, and then water is added and mixed. Ice water is preferable. If a hand mixer is used, mix for 30 seconds to 5 minutes, preferably 1 to 3 minutes. The mixing temperature can be, for example, around 2 to 10°C. Furthermore, if the emulsifying material is liquid, it can be prepared by uniformly suspending methylcellulose, starch material, and edible oil, and then adding the liquid emulsifying material and mixing in the same manner as described above. However, the optimal emulsification conditions vary depending on the stirring speed, the shape of the stirring blades, the shape of the stirring container, and the weight of each ingredient added, so the method is not limited to the one described above.

[0056] Furthermore, after the step of obtaining the emulsified composition, the process may further include one or two steps selected from the group consisting of frozen storage and refrigerated storage. For freezing, the storage temperature can be, for example, between -100°C and below 0°C. For refrigeration, the storage temperature can be, for example, between 0°C and 15°C.

[0057] The emulsified composition obtained in this embodiment has, for example, an egg white substitute function. Furthermore, by using the emulsified composition obtained in this embodiment, it is possible to impart at least one of binding properties and elasticity to food, for example.

[0058] (food) The emulsified composition obtained in this embodiment can be used in food products as appropriate. Specific examples of food products include processed meat products, meat-like processed foods, seafood processed foods, bakery products, chilled desserts, noodles, egg-like processed foods, etc. Preferably, the food product is a processed meat product, a meat-like processed food, or a seafood processed food.

[0059] (Processed meat products, processed meat-like products) The emulsified composition obtained in this embodiment is suitably used, for example, in processed meat products or in meat-like processed products obtained by substituting plant protein for meat in processed meat products. Specific examples of processed meat products or processed meat-like products include nuggets such as chicken nuggets; processed meat products such as hamburgers, meatballs, sausages, shumai, and dumplings; and meat fillings such as meat buns and Chinese steamed buns. The processed meat products or processed meat-like products are preferably selected from the group consisting of hamburgers, sausages, and nuggets.

[0060] In processed meat products, the meat used can be specifically at least one selected from the group consisting of meat from mammals such as cattle, pigs, sheep, and goats, and meat from birds such as chickens, ducks, turkeys, geese, and swans. Preferably, it is at least one selected from the group consisting of chicken, pork, and beef. Furthermore, the meat is preferably in the form of minced meat, surimi, or other minced or paste-like form.

[0061] (Processed seafood products) The emulsified composition obtained in this embodiment is suitably used in processed seafood products. Specific examples of processed seafood products include fish paste products such as fish balls, kamaboko (fish cake), fish sausage, and hanpen (fish cake); grilled fish, shrimp cutlets, fried shrimp, and fried fish. The processed seafood products are preferably selected from the group consisting of fish paste products such as kamaboko, fish balls, fish sausage, and hanpen.

[0062] In processed seafood products, the target seafood products specifically include fish such as tuna, Japanese shad, Alaska pollock, hairtail, lizardfish, sardine, saury, mackerel, eel, salmon, horse mackerel, conger eel, anglerfish, skipjack tuna, Spanish mackerel, herring, yellowtail, cod, sea bream, rockfish, southern cod, white cod, bigeye snapper, splendid alfonsino, threadfin bream, Atka mackerel, blue shark, mako shark, red snapper, golden flounder, oily flounder, white croaker, red snapper, black marlin, and gizzard shad; shellfish such as scallops; and cephalopods such as squid and octopus. Furthermore, the form of the seafood products is preferably minced meat, surimi, or paste.

[0063] Food products may contain seasonings, spices, flavorings, preservatives, acidulants, thickeners, gelling agents, antioxidants, and ingredients from vegetables such as onions, carrots, bell peppers, and cabbage, as appropriate.

[0064] The content of the emulsifying composition in the food is preferably 1% by mass or more, more preferably 1.5% by mass or more, even more preferably 2% by mass or more, even more preferably 3% by mass or more, and even more preferably 5% by mass or more, relative to the total food, from the viewpoint of imparting at least one of binding properties and elasticity to the food. Furthermore, from a similar viewpoint, the content of the emulsified composition in the food is preferably 70% by mass or less, more preferably 50% by mass or less, even more preferably 40% by mass or less, even more preferably 35% by mass or less, and even more preferably 30% by mass or less, relative to the total food.

[0065] (Food manufacturing methods) A method for producing food includes, for example, the steps of obtaining an emulsified composition by the method for producing an emulsified composition in the embodiment described above, and preparing a material containing the obtained emulsified composition to obtain food. The process of obtaining food preferably includes cooking by heating, from the viewpoint of sterilization effect and improvement of shelf life of the food. Specific examples of cooking by heating include cooking in an oven, microwave cooking, cooking in a steam convection oven, cooking on a lightly oiled frying pan or griddle, and deep-frying in edible oil at a temperature of 100-200°C. From a similar viewpoint, cooking by heating in an oven or on a frying pan or griddle is preferred.

[0066] (A method for imparting at least one of binding properties and elasticity to food.) This embodiment provides a method for imparting at least one of binding properties and elasticity to food, including the use of the emulsifying composition described above. Specifically, this method includes incorporating the emulsifying composition described above as a raw material for food. By using the emulsifying composition described above, egg white-like binding properties and elasticity can be imparted to food. Furthermore, it is also possible to impart good firmness to food, improve the stickiness of food, and enhance the juiciness of food. In this embodiment, binding properties refer to the property of binding ingredients together, maintaining the shape of food, and improving the texture, while elasticity refers to the property of generating a force that tries to spring back when pressure is applied to food.

[0067] The present invention includes the following embodiments. 1. An emulsified composition characterized by containing methylcellulose, starch material, edible oil and fat, and emulsifying material, The emulsifying material contains protein, An emulsified composition in which the starch material is one or two selected from the group consisting of the following components (A) and (B). Ingredient (A): Powdered or granular material that satisfies the following conditions (1) to (4). (1) Starch content of 75% by mass or more (2) Contains 3% to 45% by mass of low molecular weight starch having an amylose content of 5% by mass or more, and the peak molecular weight of the low molecular weight starch is 3 × 10 3 The above 5 x 10 4 below (3) The degree of swelling in cold water at 25°C is between 5 and 20. (4) The content of the fraction below the sieve with a mesh size of 3.35 mm and above the sieve with a mesh size of 0.038 mm is 60% by mass or more and 100% by mass or less. Ingredient (B): Starch material in which the raw starch is one or more selected from the group consisting of corn starch, tapioca starch, wheat starch, and pea starch. 2. The emulsifying composition according to 1, wherein the emulsifying composition is for imparting at least one of binding properties or elasticity to food. 3. The emulsified composition according to 1. or 2., wherein the content of the starch material is 0.05 or more and 5 or less by mass ratio to the methylcellulose. 4. The emulsified composition according to any one of 1 to 3, wherein the content of the edible oil is 1 or more and 40 or less by mass ratio to the methylcellulose. 5. The emulsified composition according to any one of 1 to 4, wherein the starch material is component (A). 6. A food product containing the emulsified composition described in any one of items 1 to 5. 7. The food according to 6, wherein the food is one or more selected from the group consisting of processed meat products, processed meat-like products, and processed marine products. 8. A method for producing an emulsified composition comprising methylcellulose, starch material, edible oil and fat, and emulsifying material, The process includes mixing the methylcellulose, the starch material, the edible oil and fat, and the emulsifying material to obtain an emulsion. The emulsifying material contains protein, A method for producing an emulsified composition, wherein the starch material is one or two selected from the group consisting of the following components (A) and (B). Ingredient (A): Powdered or granular material that satisfies the following conditions (1) to (4). (1) Starch content of 75% by mass or more (2) Contains 3% to 45% by mass of low molecular weight starch having an amylose content of 5% by mass or more, and the peak molecular weight of the low molecular weight starch is 3 × 10 3 The above 5 x 10 4 below (3) The degree of swelling in cold water at 25°C is between 5 and 20. (4) The content of the fraction below the sieve with a mesh size of 3.35 mm and above the sieve with a mesh size of 0.038 mm is 60% by mass or more and 100% by mass or less. Ingredient (B): Starch material in which the raw starch is one or more selected from the group consisting of corn starch, tapioca starch, wheat starch, and pea starch. 9. A method for producing the emulsified composition according to 8, wherein the content of the starch material is 0.05 or more and 5 or less by mass ratio to the methylcellulose. 10. A method for producing the emulsified composition according to 8. or 9., wherein the content of the edible oil is 1 or more and 40 or less by mass ratio to the methylcellulose. 11. A method for producing an emulsified composition according to any one of 8. to 10., wherein the starch material is component (A). 12. A step of obtaining an emulsion composition by a method for producing an emulsion composition described in any one of 8. to 11. A step of preparing a material containing the emulsifying composition to obtain a food product, A method for manufacturing food products, including the following: 13. The method for producing the food according to 12, wherein the food is one or more selected from the group consisting of processed meat products, processed meat-like products, and processed marine products. 14. A method for imparting at least one of binding properties or elasticity to food, characterized by using an emulsified composition described in any one of 1 to 5, or an emulsified composition obtained by a method for producing an emulsified composition described in any one of 8 to 11. [Examples]

[0068] The present invention will be described in more detail below with reference to examples, but the gist of the present invention is not limited to these examples.

[0069] The following were the main ingredients used: 1. Raw materials for the manufacture of emulsified compositions (methylcellulose) • Methylcellulose A: Heat gel electrode, manufactured by Unitech Foods Co., Ltd. (25-33% methoxy groups, dissolution temperature below 2°C) • Methylcellulose B: Heat gel, manufactured by Unitech Foods Co., Ltd. (25-33% methoxy groups, dissolution temperature below 10°C) • Methylcellulose C: Metholose MCE-100TS, manufactured by Shin-Etsu Chemical Co., Ltd. (25-33% methoxy groups, dissolution temperature below 10°C) (starch material) • Component (A): Powdered or granular material obtained in Production Example 2 • Phosphate-crosslinked tapioca starch: Actbody TP-4W, manufactured by J-Oil Mills Co., Ltd. • Alpha-acetylated cross-linked tapioca starch: Gelcol GT-α, manufactured by J-Oil Mills Co., Ltd. • Acetylated wheat starch: Gelcol WA-20, manufactured by J-Oil Mills Co., Ltd. • Phosphate-crosslinked potato starch: Gelcol KPS-200, manufactured by J-Oil Mills Co., Ltd. • Processed pea starch: This product is made by mixing unprocessed pea starch (PURIS Pea Starch PS85-B, manufactured by Puris) with 0.2% safflower oil (safflower salad oil, manufactured by Summit Oil Co., Ltd.), and then heating it in a constant temperature bath (70°C) for 21 days. (edible fats and oils) • Rapeseed oil: AJINOMOTO Smooth Canola Oil, manufactured by J-Oil Mills Co., Ltd. • Seasoning oil: J-OILPRO Meat Cooked Oil, manufactured by J-Oil Mills Co., Ltd. (Emulsifying material or material containing emulsifying material) • Soy milk: Delicious unsweetened soy milk, manufactured by Kikkoman Beverage Co., Ltd. (protein content 4.2% by mass, fat content 3.7% by mass) Defatted soy flour A: Eslipo, manufactured by J-Oil Mills Co., Ltd. (protein content 38.0% by mass, lipid content 20.0% by mass) Defatted soy flour B: Nikka Milky S, manufactured by J-Oil Mills Co., Ltd. (protein content 50.0% by mass, lipid content 1.5% by mass) • Powdered wheat protein: A-Glu WP, manufactured by Glico Nutrition Foods Co., Ltd. (protein content 90.0% by mass, fat content 1.0% by mass) • Pea protein: NUTRALYS F85M, manufactured by Rocket Japan Co., Ltd. (protein content 84.3% by mass, lipid content 1.0% by mass)

[0070] 2. Other ingredients • Granular soy protein material A: Fujinic Ace 500, manufactured by Fuji Oil Co., Ltd. • Granular soy protein material B: Vegitex SHF, manufactured by Fuji Oil Co., Ltd. • Granular soy protein material C: Apex 950, manufactured by Fuji Oil Co., Ltd. • Umami seasoning: Ajinomoto, manufactured by Ajinomoto Co., Inc. • Beet powder: Beet powder, manufactured by Maruha Bussan Co., Ltd. • Caramel coloring: Caramel, manufactured by Benisei Co., Ltd. • Sautéed Onions: Sautéed onions, manufactured by Kobe Bussan Co., Ltd. • Solid fat: Euromelt 20B, manufactured by J-Oil Mills Co., Ltd. • Cylindrical fats and oils: Produced by the same manufacturing method as fat and oil composition 13 described in International Publication No. 2020 / 004058. • Breadcrumbs: Soft breadcrumbs, manufactured by Nissin Foods Co., Ltd. • Alaska pollock surimi: Surimi grade KA • Powdered soy protein material: New Fuji Pro SEH, manufactured by Fuji Oil Co., Ltd. • Potato starch: Gelcol BP-200, manufactured by J-Oil Mills. • Dashi stock powder: Dashi stock powder, manufactured by Yamaki Co., Ltd.

[0071] <Manufacturing of starch materials> (Manufacturing Example 1) Production of low molecular weight starch Acid-treated high-amylose corn starch was produced as a low-molecular-weight starch to be used as a raw material for powdered material 1. High-amylose corn starch (manufactured by J-Oil Mills Co., Ltd., HS-7, amylose content 70% by mass) was suspended in water to prepare a 35.6% (w / w) slurry, which was heated to 50°C. A 4.25N aqueous hydrochloric acid solution was then added in an amount equal to 1 / 9 the mass of the slurry while stirring, and the reaction was initiated. After 16 hours of reaction, the mixture was neutralized with 3% NaOH, washed with water, dehydrated, and dried to obtain acid-treated high-amylose corn starch. The peak molecular weight of the obtained acid-treated high-amylose corn starch was measured by the method described below, and the peak molecular weight was 1.2 × 10⁻⁶. 4 That was the case.

[0072] (Method for measuring peak molecular weight) Peak molecular weight was measured using an HPLC unit manufactured by Tosoh Corporation (pump DP-8020, RI detector RS-8021, degasser SD-8022). (1) The sample was ground, and the fraction below the 0.15 mm mesh size was collected using a sieve conforming to JIS-Z8801-1 standards. This collected fraction was suspended in the mobile phase at a concentration of 1 mg / mL, and the suspension was heated at 100°C for 3 minutes to completely dissolve. The mixture was filtered using a 0.45 μm filtration filter (ADVANTEC, DISMIC-25HP PTFE 0.45 μm), and the filtrate was used as the analytical sample. (2) The molecular weight was measured under the following analytical conditions. Columns: TSKgel α-M (7.8mmφ, 30cm) (manufactured by Tosoh Corporation) 2 pieces Flow rate: 0.5mL / min Mobile phase: 90% (v / v) dimethyl sulfoxide solution containing 5 mM sodium nitrate. Column temperature: 40°C Analysis amount: 0.2mL (3) Detector data was collected using software (Multi-Station GPC-8020 model II data acquisition ver5.70, manufactured by Tosoh Corporation), and molecular weight peaks were calculated. For the calibration curve, we used pullulan with a known molecular weight (Shodex Standard P-82, manufactured by Showa Denko Corporation).

[0073] (Method for measuring the degree of swelling in cold water) (1) The sample was heated and dried at 125°C using a moisture meter (Kensei Kogyo Co., Ltd., model MX-50) to measure its moisture content, and the amount of dried material was calculated from the obtained moisture value. (2) Based on this dry weight, 1 g of the sample was dispersed in 50 mL of water at 25°C, gently stirred in a constant temperature bath at 25°C for 30 minutes, and then centrifuged at 3000 rpm for 10 minutes (centrifuge: Hitachi Koki Co., Ltd., Hitachi benchtop centrifuge CT6E type; rotor: T4SS type swing rotor; adapter: 50TC x 2S adapter) to separate the precipitate layer from the supernatant layer. (3) The supernatant layer was removed, and the mass of the precipitate layer was measured and designated as B(g). (4) The mass of the precipitated layer after it was dried (at 105°C, constant weight) was defined as C (g). (5) The value obtained by dividing B by C was defined as the degree of swelling in cold water.

[0074] (Manufacturing Example 2) Manufacturing of Powdered / Granulated Material 1 79% by mass of corn starch, 20% by mass of acid-treated high-amylose corn starch obtained in Production Example 1, and 1% by mass of calcium carbonate were mixed in a bag until thoroughly homogeneous. The mixture was subjected to pressurized heat treatment using a twin-screw extruder (KEI-45, manufactured by Kowa Kogyo Co., Ltd.). The treatment conditions were as follows: Raw material supply: 450g / min Added water: 17% by mass Barrel temperature: 50°C, 70°C, and 100°C from the raw material inlet to the outlet. Outlet temperature: 100~110℃ Screw rotation speed: 250 rpm The heated gelatinized product obtained by the extruder treatment was dried at 110°C to adjust its moisture content to 10% by mass. Next, the dried heated gelatinized material was crushed using a tabletop cutter grinder and then sieved using a sieve conforming to JIS-Z8801-1 standards. The sieved heated gelatinized material was mixed in a predetermined ratio to prepare granular material 1 having the particle size distribution shown in Table 1. The degree of cold water swelling of granular material 1 at 25°C, measured by the method described above, is shown in Table 1.

[0075] [Table 1]

[0076] <Examples 1-8> In each example, an emulsified composition (oil-in-water droplet type) was prepared and evaluated.

[0077] <Example 1> The emulsified compositions of Examples 1-1 to 1-3 and Comparative Example 1 were prepared using the formulations shown in Table 2 and then calcined by the following method. (Example 1-1) 1. Weigh the methylcellulose, starch, and salt into a bowl and mix them together. 2. Add edible oil to the mixture from step 1 and mix lightly. 3. The mixture from step 2 above was cooled on ice, soy milk was added, and the mixture was mixed for about 2 minutes using a hand mixer (Hand mixer MK-H4-W, Panasonic) to prepare an emulsified composition. 4. The emulsified composition (45g) described in 3. above was baked in a frying pan for 60 seconds on one side and 60 seconds on the other.

[0078] (Examples 1-2) 1. Weigh the methylcellulose, starch, and salt into a bowl and mix them together. 2. Cool the mixture from step 1 on ice, add soy milk, and mix with a hand mixer for about 2 minutes. 3. Edible oils and fats were added to the mixture from step 2 above and mixed to prepare an emulsified composition. 4. The emulsified composition (45g) described in 3. above was baked in a frying pan for 60 seconds on one side and 60 seconds on the other.

[0079] (Examples 1-3) 1. Water was added to methylcellulose to prepare a methylcellulose solution. 2. Weigh the starch, salt, and edible oil into a bowl and mix them together. 3. Cool the mixture from step 2 on ice, add soy milk, and mix with a hand mixer for about 2 minutes. 4. The methylcellulose solution from step 1 was added to the mixture from step 3 and mixed with a rubber spatula to prepare an emulsified composition. 5. The emulsified composition (45g) described in 4. above was baked in a frying pan for 60 seconds on one side and 60 seconds on the other.

[0080] (Comparative Example 1) The product was prepared and fired in the same manner as in Example 1-1, except that no starch material was added.

[0081] The emulsified composition was evaluated before heating, during baking, and after baking. Two expert panelists evaluated it on a 5-point scale according to the following criteria, and the average score was used as the final score. A score of 3 or higher was considered a passing grade. The evaluation results are shown in Table 2. (Before heating) 5 points: It has an emulsion consistency, and the peaks hold up like whipped cream. 4 points: It is an emulsion, and has a creamy consistency. 3 points: Uniform suspension state Points 2: It is suspended, but watery. 1 point: The state in which water and oil are separated. (Condition during firing) 5 points: No water separation, and the shape is maintained. 4 points: There is slight separation of water, but the shape is mostly preserved. 3 points: There is some separation of water, but the shape is barely maintained. 2 points: There is a lot of water separation, and the shape is lost. 1. There is a lot of water separation, causing the shape to disappear during firing. (Condition after firing) 5 points: It is highly elastic and firm, and retains its shape. 4 points: It has some elasticity and is a little soft, but it holds its shape very well. 3 points: It is slightly elastic and soft, but barely maintains its shape. 2 points: It lacks elasticity, is soft, and loses its shape. 1 point: It lacks elasticity, is very soft, and has lost its shape.

[0082] [Table 2]

[0083] As a result, as shown in Table 2, the method used in Example 1-1 yielded the best elasticity and hardness after firing. Furthermore, in Comparative Example 1, which did not contain starch material, it was not possible to obtain an emulsified composition with desirable elasticity and hardness after firing.

[0084] <Example 2> The emulsified compositions of Examples 2-1 to 2-5 and Comparative Example 2 were prepared using the formulations shown in Table 3 and then calcined by the following method. 1. Weigh the methylcellulose, starch, and salt into a bowl and mix them together. 2. Add edible oil to the mixture from step 1 and mix lightly. 3. The mixture from step 2 above was cooled on ice, soy milk was added, and the mixture was mixed with a hand mixer for about 2 minutes to prepare an emulsified composition. 4. The emulsified composition (45g) described in 3. above was baked in a frying pan for 60 seconds on one side and 60 seconds on the other.

[0085] Two expert panelists evaluated the state of the emulsified composition before heating, during baking, and after baking using the same method as in Example 1. The evaluation results are shown in Table 3.

[0086] [Table 3]

[0087] As a result, as shown in Table 3, in Examples 2-1 to 2-5, we were able to obtain emulsified compositions that exhibited good conditions before heating, during firing, and after firing. Among these, the emulsified composition using granular material 1 in Example 2-1 was the best. On the other hand, in Comparative Example 2, which used potato starch as the raw material starch, we were unable to obtain an emulsified composition with desirable elasticity and hardness after firing.

[0088] <Example 3> The emulsified compositions of Examples 3-1 to 3-5 were prepared using the formulations shown in Table 4 and then calcined by the following method. 1. Weigh out water or soy milk and cool it in ice water. 2. Weigh the methylcellulose, starch, salt, and emulsifier into a bowl and mix them together. 3. Add edible oil to the mixture from step 2 and mix well. 4. Add the water or soy milk from step 1 to the mixture from step 3, and mix with a hand mixer for about 2 minutes to prepare an emulsified composition. 5. Weigh the mixture from step 4 into 15g aluminum cups and bake at 200°C for 5 minutes using a steam convection oven (CombiMasterPlusXS, manufactured by RATIONAL). 6. Place the remaining emulsified composition from step 4 above into a frying pan and bake over medium heat for about 3 minutes.

[0089] Two expert panelists evaluated the emulsified composition before heating, during baking (pan-baking), and after baking (oven baking and pan-baking) using the same method as in Example 1. The evaluation results are shown in Table 4.

[0090] [Table 4]

[0091] As a result, as shown in Table 4, in all examples, we were able to obtain emulsified compositions that exhibited good properties before heating, during baking, and after baking. Among these, the cases using defatted soy flour A in Example 3-2 and pea protein in Example 3-5 showed even better elasticity and hardness after baking.

[0092] <Example 4> The emulsified compositions of Examples 4-1 to 4-6 were prepared using the formulations shown in Table 5, in the same manner as in Example 3, and then calcined.

[0093] Two expert panelists evaluated the emulsified composition before heating, during baking (pan-baking), and after baking (oven baking and pan-baking) using the same method as in Example 1. The evaluation results are shown in Table 5.

[0094] [Table 5]

[0095] As a result, as shown in Table 5, in all examples, we were able to obtain emulsified compositions that exhibited good conditions before heating, during firing, and after firing. Among these, the cases using methylcellulose A in Examples 4-1 and 4-4 showed even better elasticity and hardness after firing.

[0096] <Example 5> The emulsified compositions of Examples 5-1 to 5-5 were prepared using the formulations shown in Table 6, in the same manner as in Example 3, and then calcined.

[0097] Two expert panelists evaluated the emulsified composition before heating, during baking (pan-frying), and after baking (oven baking and pan-frying) using the same method as in Example 1. Freeze resistance was also evaluated according to the following criteria. The evaluation results are shown in Table 6. (Freeze resistance) The baked emulsified composition was frozen in a -30°C freezer for 15 hours, then thawed at room temperature. The state of the emulsified composition was checked for any changes before and after freezing (such as leakage of water or oil from the emulsified composition, and whether it became runny or sticky). If there was no change in state, it was determined to be freeze-tolerant; if there was a change in state, it was determined to be freeze-tolerant.

[0098] [Table 6]

[0099] As a result, as shown in Table 6, in all examples, we were able to obtain emulsified compositions that exhibited good conditions before heating, during firing, and after firing. Among these, Examples 5-3 to 5-5, which had a relatively high methylcellulose content, showed better elasticity and hardness after firing, with Example 5-5 being the best. Furthermore, freeze resistance was confirmed in all examples.

[0100] <Example 6> The emulsified compositions of Examples 6-1 to 6-5 were prepared using the formulations shown in Table 7, in the same manner as in Example 3, and then calcined.

[0101] Two expert panelists evaluated the emulsified composition before heating, during baking (pan-frying), and after baking (oven baking and pan-frying) using the same method as in Example 1. Freeze resistance was also evaluated using the same method as in Example 5. The evaluation results are shown in Table 7.

[0102] [Table 7]

[0103] As a result, as shown in Table 7, in all examples, we were able to obtain emulsion compositions that exhibited good conditions before heating, during baking, and after baking. Among these, the emulsion composition of Example 6-4 showed the best elasticity and hardness after baking. The emulsion compositions of Examples 6-2, 6-3, and 6-5 had similar levels of elasticity and hardness. Furthermore, freeze resistance was confirmed in all examples.

[0104] <Example 7> The emulsified compositions of Examples 7-1 to 7-9 were prepared using the formulations shown in Tables 8 and 9, in the same manner as in Example 3, and then calcined.

[0105] Two expert panelists evaluated the emulsified composition before heating, during baking (pan-frying), and after baking (oven baking and pan-frying) using the same method as in Example 1. For Examples 7-1 to 7-5, cryogenic resistance was evaluated using the same method as in Example 5. The evaluation results are shown in Tables 8 and 9.

[0106] [Table 8]

[0107] [Table 9]

[0108] As a result, as shown in Tables 8 and 9, in Examples 7-1 to 7-9, we were able to obtain emulsified compositions that exhibited good conditions before heating, during baking, and after baking. Furthermore, in Examples 7-1 to 7-5, where cryogenic resistance was evaluated, it was confirmed that cryogenic resistance was present in all examples.

[0109] <Example 8> The emulsified compositions of Examples 8-1 to 8-3 were prepared using the formulations shown in Table 10, in the same manner as in Example 3, and then calcined.

[0110] Two expert panelists evaluated the emulsified composition before heating, during baking (pan-baking), and after baking (oven baking and pan-baking) using the same method as in Example 1. The evaluation results are shown in Table 10.

[0111] [Table 10]

[0112] As a result, as shown in Table 10, in all examples, we were able to obtain emulsified compositions that exhibited good conditions before heating, during baking, and after baking.

[0113] <Example 9> (Preparation of emulsified composition) The emulsion composition (oil-in-water type) of Preparation Example 1 was prepared using the formulation shown in Table 11. The preparation method is the same as in steps 1-4 of Example 3, except that caramel coloring is added in step 1 of Example 3.

[0114] [Table 11]

[0115] (Manufacturing of soy hamburgers) Soy hamburgers for control example 9-1, comparative example 9-2, and examples 9-1 and 9-2 were manufactured using the formulations shown in Table 12, following the procedure below. 1. Weigh each ingredient into a bowl and mix them together. 2. Add the prepared emulsified composition (Preparation Example 1) to the mixture from step 1 above and mix well by hand. 3. Weigh out 50g of the mixture from step 2 above and shape it into a soy hamburger patty using a ring mold. 4. Place in a frying pan and cook over medium heat for 3 minutes.

[0116] The binding properties, elasticity, and stickiness of the manufactured soy hamburgers were evaluated. Three expert panelists evaluated them on a 5-point scale according to the following criteria, and the average score was used as the final score. A score of 3 or higher was considered a passing grade. The evaluation results are shown in Table 12. (Binding properties) 5 points: Has considerable binding strength, excellent moldability, and good shape retention after firing. 4 points: Good binding strength, good moldability and shape retention after firing. 3 points: Has moderate bonding strength, is moldable, and retains its shape after firing. Points 2: It has almost no binding strength, making it somewhat difficult to shape, and it loses its shape slightly even after firing. 1. It lacks binding strength, is difficult to shape, and loses its shape even after firing. (Elasticity) 5 points: Very elastic 4 points: Elastic 3 points: Slightly elastic 2 points: It has almost no elasticity. 1 point: Lacks elasticity (Sticky feeling) 5 points: Not sticky at all 4 points: Almost no stickiness 3 points: It's a little sticky, but within acceptable limits. 2 points: Slightly sticky 1 point: It's quite sticky.

[0117] [Table 12]

[0118] As a result, as shown in Table 12, in Examples 9-1 and 9-2, we were able to obtain soy hamburgers with binding properties and elasticity at least equivalent to those of the control example 9-1, which used egg whites.

[0119] <Example 10> (Preparation of emulsified composition) Emulsified compositions (oil-in-water type) for Preparation Examples 2-1 to 2-5 were prepared using the formulations shown in Table 13. The preparation method was the same as in steps 1 to 4 of Example 3, except that caramel coloring was added in step 1 of Example 3.

[0120] [Table 13]

[0121] (Manufacturing of soy hamburgers) Soy hamburgers for Examples 10-1 to 10-5 were manufactured using the formulations shown in Table 14, following the procedure described below. 1. Weigh each ingredient into a bowl and mix them together. 2. Add the prepared emulsified composition to the mixture from step 1 above and mix well by hand. 3. Weigh out 50g of the mixture from step 2 above and shape it into a soy hamburger patty using a ring mold. 4. The above 3. was frozen in a -20°C freezer for 15 hours. 5. Place the frozen food in a frying pan and cook over medium heat for 7 minutes.

[0122] The binding properties, elasticity, and stickiness of the manufactured soy hamburgers were evaluated. Two expert panelists evaluated the binding properties and elasticity, while four expert panelists evaluated the stickiness using the same evaluation criteria as in Example 9. The average score was used as the final rating. A score of 3 or higher was considered a passing grade. The evaluation results are shown in Table 14. In Table 14, "-" indicates that the product was not evaluated.

[0123] [Table 14]

[0124] As a result, as shown in Table 14, in all examples, we were able to obtain soy hamburgers with good binding properties and elasticity. Furthermore, regarding the sticky feeling when eating the soy hamburgers, the best result was obtained when using the emulsified composition of granular material 1 in Example 10-1, followed by Example 10-5, which used an emulsified composition in which the raw starch material was pea starch.

[0125] <Example 11> (Preparation of emulsified composition) The emulsion composition (oil-in-water type) of Preparation Example 3 was prepared using the formulation shown in Table 15. The preparation method was the same as in steps 1-4 of Example 3, except that caramel coloring was added in step 1 of Example 3.

[0126] [Table 15]

[0127] (Manufacturing of soy hamburgers) Soy hamburgers were prepared using the formulations shown in Table 16 for Examples 11-1 to 11-5. The procedure for shaping the soy hamburgers was the same as in Example 10. After shaping, each example was prepared under different conditions, including whether or not to bake after shaping, storage conditions, and whether or not to thaw before baking, as shown in Table 16. The hamburgers were then baked in a frying pan over medium heat for 7 minutes. For frozen storage, they were stored in a -20°C freezer for 96 hours, and for refrigerated storage, they were stored in a 6°C refrigerator for 96 hours.

[0128] The binding properties, elasticity, baking yield, and freeze resistance of the manufactured soy hamburgers were evaluated. Binding properties and elasticity were evaluated by two expert panelists using the same method as in Example 9. Baking yield and freeze resistance were evaluated using the following methods. The evaluation results are shown in Table 16. (Firing yield) The mass of the hamburger patties before and after baking was measured to determine the baking yield (%). Specifically, the baking yield was calculated using the following formula. Firing yield (%) = (Mass after firing (g) / Mass before firing (g)) × 100 (Freeze resistance) For cases where the hamburgers were frozen, we checked whether there was any change in their condition before and after freezing. If there was no change in condition, we determined that they were freeze-tolerant; if there was a change in condition, we determined that they were not freeze-tolerant.

[0129] [Table 16]

[0130] As a result, as shown in Table 16, in all examples, we were able to obtain soy hamburgers with good binding properties, elasticity, and freeze resistance. Furthermore, although the baking yield was lower in Examples 11-3 and 11-5 because they underwent baking twice compared to the other examples, it was considered that the use of the emulsified composition did not have a practical impact on the baking yield.

[0131] <Example 12> (Preparation of emulsified composition) Emulsified compositions (oil-in-water type) for Preparation Examples 4-1 to 4-3 were prepared using the formulations shown in Table 17. The preparation method was the same as in steps 1 to 4 of Example 3.

[0132] [Table 17]

[0133] (Manufacturing of soy hamburgers) Soy hamburgers were prepared using the formulations shown in Table 18 for Control Example 12-1, Comparative Example 12-2, and Examples 12-1 to 12-3. The soy hamburgers were prepared using the same procedure as in Example 9 up to the point of shaping, and then baked in a 200°C oven for 8 minutes.

[0134] The moldability, binding properties, and stickiness of the manufactured soy hamburgers were evaluated. For moldability, one expert panelist evaluated them on a 5-point scale according to the following criteria, with a score of 3 or higher being considered a pass. For binding properties and stickiness, three expert panelists evaluated them on a 5-point scale according to the following criteria, and the average score was used as the final score. A score of 2 or higher was considered a pass. The evaluation results are shown in Table 18. (Moldability) 5 points: Better moldability than control example 12-1 4 points: Slightly better moldability than control example 12-1. 3 points: Moldability equivalent to control example 12-1 Points 2: Slightly worse moldability than control example 12-1. 1 point: Difficult to mold compared to control example 12-1. (Binding properties) 5 points: Significantly stronger binding than control example 12-1. 4 points: Slightly stronger binding than control example 12-1. 3 points: Has the same binding strength as control example 12-1. Points 2: Slightly weaker binding strength than control example 12-1. 1 point: Less binding strength than control example 12-1. (Sticky feeling) 5 points: Less sticky and easier to loosen than control example 12-1. 4 points: Slightly less sticky and easier to loosen than control example 12-1. 3 points: Has the same level of stickiness as control example 12-1. Points 2: Slightly stickier than control example 12-1, but within acceptable limits. 1 point: Much stickier than control example 12-1.

[0135] [Table 18]

[0136] As a result, as shown in Table 18, in Examples 12-1 to 12-3, we were able to obtain soy hamburgers with binding properties almost equivalent to those of control example 12-1, which used egg whites. Furthermore, the moldability of the soy hamburgers and the sticky texture when eaten were at least as good as those of control example 12-1.

[0137] <Example 13> In this example, the prepared emulsified composition was used to manufacture and evaluate hamburgers. (Preparation of emulsified composition) An emulsified composition with the same composition as in Example 7-7 was prepared by the same method.

[0138] (Hamburger production) Using the formulations shown in Table 19, the hamburgers for Control Example 13-1, Comparative Example 13-2, and Example 13 were manufactured according to the following procedure. 1. Weigh each ingredient into a bowl and mix them together. 2. Weigh out 50g of the ingredients from step 1 and shape it into a hamburger patty using a ring mold. 3. Sear each side in a frying pan over high heat for 1 minute until browned, then place on a tray and bake in a 200°C oven for 7 minutes.

[0139] The binding properties, elasticity, juiciness, and baking yield of the manufactured hamburgers were evaluated. For binding properties, two expert panelists evaluated them using the same criteria as in Example 12, except that the control was replaced with Control Example 13-1, and the average score was used as the rating. For elasticity and juiciness, three expert panelists evaluated them on a 5-point scale using the following criteria, and the average score was used as the rating. A score of 2 or higher was considered a passing grade for each evaluation item. Baking yield was evaluated using the same criteria as in Example 11. The evaluation results are shown in Table 19. (Elasticity) 5 points: Stronger elasticity than control example 13-1 4 points: Slightly more elastic than control example 13-1. 3 points: Has the same elasticity as control example 13-1. Points 2: Slightly less elastic than control example 13-1. 1 point: Less elastic than control example 13-1 (Juicy) 5 points: Juicier than control example 13-1. 4 points: Slightly juicier than control example 13-1. 3 points: Has the same juiciness as control example 13-1. Points 2: Slightly drier than control example 13-1. 1 point: It is considerably drier than control example 13-1.

[0140] [Table 19]

[0141] As a result, as shown in Table 19, Example 13 yielded a hamburger patty with binding properties, elasticity, and juiciness equivalent to that of control example 13-1, which used egg whites. Furthermore, Example 13 had the best baking yield.

[0142] <Example 14> In this example, kamaboko (fish cake) was manufactured and evaluated using the prepared emulsified composition. (Preparation of emulsified composition) An emulsified composition with the same composition as in Example 7-7 was prepared by the same method.

[0143] (Kamaboko manufacturing) Using the formulations shown in Table 20, kamaboko for Control Example 14-1, Comparative Examples 14-2 and 14-3, and Example 14 were manufactured according to the following procedure. 1. Cut the frozen Alaska pollock surimi and finely grind it in a food processor (Cuisinart). 2. Add salt to the mixture from step 1 and mix. 3. Add 1 / 3 of the amount of ice to the mixture from step 2 and mix. 4. Add the ingredients other than salt and 1 / 3 of the amount of ice to the mixture from step 3 and mix. 5. Add the remaining 1 / 3 of the ice to the mixture from step 4 and mix. 6. The contents of item 5 above were placed in a resealable plastic bag and the air was removed using a vacuum packaging machine (HotTemp, manufactured by Nichiwa Electric Co., Ltd.). 7. After filling the product obtained in step 6 above into a vinyl casing, a setting treatment was performed at 30°C for 90 minutes. 8. The product obtained in step 7 above was heated in a water bath at 85°C for 20 minutes. 9. The product obtained in step 8 above was put into ice water and cooled for 10 minutes.

[0144] The binding property, hardness, elasticity and fracturability of the produced kamaboko were evaluated. In addition to sensory evaluation, measurement with a texture analyzer was also performed for hardness and elasticity. For binding property, one expert panelist performed evaluation according to the same criteria as in Example 12, except that the control was changed to Control Example 14-1, and the average score was taken as the evaluation score. For hardness, elasticity and fracturability, three expert panelists performed 5-level evaluation according to the following criteria, and the average score was taken as the evaluation score. For each evaluation item, a score of 3 or higher was considered acceptable. In the measurement with a texture analyzer, breaking strength (g) was measured by the following method. The evaluation results are shown together in Table 20.

[0145] (Hardness) 5 points: Harder than Control Example 14-1 4 points: Slightly harder than Control Example 14-1 3 points: Has the same hardness as Control Example 14-1 2 points: Slightly softer than Control Example 14-1 1 point: Much softer than Control Example 14-1 (Elasticity, Fracturability) 5 points: Stronger elasticity and better fracturability than Control Example 14-1 4 points: Slightly stronger elasticity and good fracturability compared to Control Example 14-1 3 points: Has the same elasticity and fracturability as Control Example 14-1 2 points: Slightly less elasticity and slightly worse fracturability than Control Example 14-1 1 point: Less elasticity and worse fracturability than Control Example 14-1

[0146] (Measurement with Texture Analyzer) The casing was peeled off from the kamaboko filled in the casing, and a cylindrical kamaboko with a diameter of 30 mm cut into a thickness of 25 mm was used as a measurement sample. A sample with the cut surfaces facing vertically was placed on a sample stage, and using a texture analyzer (TA-XT Plus, manufactured by Stable Micro Systems) equipped with a 5 mm diameter ball-shaped probe, the probe was passed through 15 mm from the upper surface of the sample to the center at a compression speed of 1 mm / sec at room temperature (about 20°C), and the force at which the probe breaks through the kamaboko (breaking strength (g)) was measured. The breaking strength is an index indicating hardness.

[0147]

Table 20

[0148] As a result, as shown in Table 20, in Example 14, kamaboko having binding properties, hardness, elasticity and crispness equal to or superior to those of Control Example 14-1 using egg white was obtained. On the other hand, in Comparative Example 14-3, in which the raw materials of the emulsion composition were added as they were and the emulsion composition was not prepared in advance, the hardness, elasticity and crispness were not favorable compared with Example 14.

[0149] This application claims priority based on Japanese Patent Application No. 2021-029972 filed on February 26, 2021 and Japanese Patent Application No. 2021-053331 filed on March 26, 2021, and the entire disclosure thereof is incorporated herein.

Claims

1. An emulsified composition containing methylcellulose, starch material, edible oil and fat and emulsifying material, The emulsified composition is a composition for use as an egg white substitute. The emulsifying material contains protein, The amount of the emulsifying material in the emulsified composition (in terms of protein) is 0.05% by mass or more and 8% by mass or less. The starch material is one or two selected from the group consisting of the following components (A) and (B): An emulsified composition in which the content of the starch material is 0.05 or more and 5 or less by mass ratio to the methylcellulose. Ingredient (A): A powder or granular material that satisfies the following conditions (1) to (4). (1) Starch content of 75% by mass or more (2) Contains 3% to 45% by mass of low molecular weight starch having an amylose content of 5% by mass or more, and the peak molecular weight of the low molecular weight starch is 3 × 10 ３ The above 5 x 10 ４ below (3) The degree of swelling in cold water at 25°C is between 5 and 20. (4) The content of the fraction below the sieve with a mesh size of 3.35 mm and above the sieve with a mesh size of 0.038 mm is 60% by mass or more and 100% by mass or less. Ingredient (B): Starch material in which the raw starch is one or more selected from the group consisting of corn starch, tapioca starch, wheat starch, and pea starch.

2. The emulsifying composition according to claim 1, wherein the content of the emulsifying material in the emulsifying composition (in terms of protein) is 0.02 or more and 10 or less by mass ratio to the methylcellulose.

3. The emulsifying composition according to claim 1 or 2, wherein the emulsifying composition is for imparting at least one of binding properties and elasticity to food.

4. The emulsified composition according to any one of claims 1 to 3, wherein the total water content in the emulsified composition is 42% by mass or more and 95% by mass or less of the total water content in the emulsified composition.

5. The emulsified composition according to any one of claims 1 to 4, wherein the content of the edible oil is 1 or more and 40 or less by mass ratio to the methylcellulose.

6. The emulsified composition according to any one of claims 1 to 5, wherein the starch material is component (A).

7. A food product comprising the emulsified composition according to any one of claims 1 to 6.

8. The food according to claim 7, wherein the food is one selected from the group consisting of processed meat products, processed meat-like products, and processed marine products.

9. The food according to claim 7 or 8, wherein the amount of the emulsifying composition in the food is 1% by mass or more and 70% by mass or less relative to the food.

10. A method for producing an emulsified composition according to any one of claims 1 to 6, A method for producing an emulsion composition, comprising the step of mixing the methylcellulose, the starch material, the edible oil and fat, and the emulsifying material to obtain an emulsion.

11. A step of obtaining an emulsified composition by the method for producing an emulsified composition described in claim 10, and A step of preparing a material containing the emulsifying composition to obtain a food product, A method for manufacturing food products, including the following:

12. The method for producing the food according to claim 11, wherein the food is one selected from the group consisting of processed meat products, processed meat-like products, and processed marine products.

13. The method for producing food according to claim 11 or 12, wherein the amount of the emulsifying composition in the food is 1% by mass or more and 70% by mass or less relative to the food.

14. A method for imparting at least one of binding properties and elasticity to food, comprising using an emulsified composition according to any one of claims 1 to 6, or an emulsified composition obtained by a method for producing an emulsified composition according to claim 10.

15. The method according to claim 14, wherein the amount of the emulsifying composition in the food is 1% by mass or more and 70% by mass or less relative to the food.

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