Oil-and-fat to be kneaded into processed food

Abstract

A purpose of the present invention is to provide processed food that contains meat and / or a plant-based protein material, and that provides a juicy sensation not only immediately after being heated but also after being heated and then cooled, i.e., that maintains flavor. Another purpose is to provide processed food that has excellent workability when manufacturing the processed food. The present invention provides a purely plant based oil-and-fat that accomplishes both of the purposes. It was found that it is possible to easily prepare processed food that contains meat and / or a plant-based protein material, that has excellent workability, and that accomplishes maintaining of a juicy sensation at both immediately after being heated and after being heated and then cooled, by using, for the processed food that contains meat and / or a plant-based protein material, a purely plant based oil-and-fat that is to be kneaded into processed food and that has a specific solid fat content.

Description

Oils and fats for processed foods

[0001] The present invention relates to an oil and fat for kneading processed foods.

[0002] In recent years, efforts to achieve the Sustainable Development Goals (SDGs) have been progressing worldwide. In particular, due to the global population increase, shortages of food resources, especially animal-based food resources, are predicted, and interest in plant-based food resources is growing. Plant-based food resources such as soybeans, peas, and mung beans are widely used in processed foods as substitutes for meat.

[0003] Meat or meat-like processed foods in which part or all of the meat is replaced with vegetable protein are often commercially available as chilled or frozen foods. Processed foods containing meat have a juicy taste when eaten. However, processed foods containing meat are heated multiple times during the processing and cooking process, which can result in the loss of juiciness. Furthermore, meat-like processed foods may not have a juicy taste because they contain no meat or only a small amount of meat.

[0004] Recent improvements in production technology have led to the development of products that do not require heating when packed into lunch boxes, and products that can be enjoyed without reheating when eaten. These products have expanded consumer opportunities by solving the above-mentioned problems and reducing the labor required for cooking. However, the problem of not feeling juicy when eaten cold still remains. There is a need for the development of juicy meat or meat-like processed foods that can be used in a variety of eating situations.

[0005] As a method for maintaining the juiciness and flavor of meat not only immediately after heating but also after cooling, Patent Document 1, for example, discloses an oil and fat composition containing an edible oil and fat, a polyglycerol condensed ricinoleic acid ester, and a polyglycerol fatty acid ester in a specific mass ratio. It is said that the use of this oil and fat composition can provide a processed frozen minced meat food that has a strong juiciness, clear meat juices, and maintains its juiciness even after cooling. Patent Document 2 also discloses the use of an oil and fat composition having a specific solid fat content in a cooked food as a method for maintaining the freshly cooked flavor and texture of the cooked food.

[0006] Furthermore, in order to impart a juicy and meaty texture, Patent Document 3 discloses the use of an oil and fat composition for processed foods in the form of small pieces of a specific size and having a specific solid fat content. Other examples include the use of an oil and fat composition containing a protein and / or starch sodium octenyl succinate and an oil and fat, and Patent Document 5 discloses the use of an oil and fat composition for cooked meat foods containing an oil and fat, an organic acid monoglyceride, and glutinous rice starch and / or phosphate cross-linked starch.

[0007] JP 2020-141645 A JP 2014-198032 A WO2020 / 004058 A JP 2021-69332 A JP 2019-83790 A

[0008] Patent Documents 1 and 2 demonstrate that maintaining a juicy texture after heating and cooling has a certain effect. However, Patent Document 1 requires the preparation of a water-in-oil emulsion with a stable emulsification state. Patent Document 2 also requires the use of a specific oil or fat that has an appropriate amount of crystallization in a temperature range of 10°C to 30°C, and both methods lack versatility. Patent Documents 3 and 4 require processing into small pieces or granules, making the process complicated. The use of the oil or fat composition of Patent Document 5 can result in a somewhat pasty texture, leaving issues with imparting a juicy texture. Furthermore, these inventions do not consider the juiciness of processed foods in a cooled state after heating and cooling, and it is unclear whether the effects of each invention can be achieved.

[0009] Furthermore, Patent Documents 2 and 4 describe that when fats and oils with a solid fat content below a specific range are blended into meat or meat-like processed foods, the viscosity of the dough decreases and moldability deteriorates, resulting in problems in workability. In particular, it has been reported that when liquid oil is blended, the dough becomes sticky, soft, and difficult to mold (Patent Document 4). For this reason, it is necessary to use fats and oils that are suitable for meat or meat-like processed foods.

[0010] In addition to flavor, there are other issues that must be resolved for processed meat-like foods, such as plant-based foods (PBFs). For example, it is necessary to simultaneously address health issues caused by trans fats, environmental issues such as the need for animal fat substitutes, and social issues.

[0011] Therefore, an object of the present invention is to provide a processed food containing meat and / or vegetable protein material that is juicy immediately after heating and that remains juicy even after heating and cooling, i.e., that maintains its flavor. Another object of the present invention is to provide a processed food that is easy to work with during production. An object of the present invention is to provide a pure vegetable oil or fat that satisfies both of these requirements.

[0012] As a result of further investigations, the present inventors have found that by using a processed food kneading oil / fat having a specific solid fat content and being purely vegetable, in processed foods containing meat and / or vegetable protein materials, processed foods containing meat and / or vegetable protein materials can be easily prepared that are easy to work with and that maintain a juicy texture immediately after heating and after being allowed to cool after heating, and have completed the present invention.

[0013] That is, the present invention provides: (1) an oil-and-fat for kneading processed foods that satisfies all of the following requirements (A) to (D): (A) a solid fat content (SFC) at 10°C of 10% or more; (B) an SFC of 10% or less when kept at 20°C for 30 minutes; (C) a ratio of saturated fatty acid content / unsaturated fatty acid content in the constituent fatty acids of 0.1 to 19; (D) a pure vegetable oil-and-fat; (2) an oil-and-fat for kneading processed foods according to (1), in which the saturated fatty acid content in the constituent fatty acids of the oil-and-fat for kneading processed foods is 20 to 95% by mass; (3) an oil-and-fat for kneading processed foods according to (1) or (2), in which the total amount of unsaturated fatty acids in the constituent fatty acids of the oil-and-fat for kneading processed foods is 5 to 85% by mass; (4) The oil-and-fat for kneading processed foods according to (1) or (2), wherein the total amount of lauric acid, myristic acid, palmitic acid, and stearic acid in the constituent fatty acids of the oil-and-fat for kneading processed foods is 20 to 90% by mass; (5) The oil-and-fat for kneading processed foods according to (1) or (2), wherein the total amount of palmitic acid and stearic acid in the constituent fatty acids of the oil-and-fat for kneading processed foods is 15 to 65% by mass; (6) The oil-and-fat for kneading processed foods according to (5), wherein the total amount of palmitic acid and stearic acid in the constituent fatty acids of the oil-and-fat for kneading processed foods is 40 to 60% by mass; (7) The oil-and-fat for kneading processed foods according to (1) or (2), wherein the iodine value (IV) of the oil-and-fat for kneading processed foods is 30 to 100; (8) The oil-and-fat for kneading processed foods according to (7), wherein the iodine value (IV) of the oil-and-fat for kneading processed foods is 33 to 60. (9) The oil-and-fat for kneading processed foods according to (1) or (2), wherein the oil-and-fat for kneading processed foods comprises one or more oils selected from the group consisting of palm oil and processed oils and fats obtained by fractionating, hydrogenating, or interesterifying palm oil. (10) The oil-and-fat for kneading processed foods according to (6), wherein the oil-and-fat for kneading processed foods comprises palm olein obtained by fractionating palm oil, or palm mid-melting point oil obtained by fractionating palm olein and having an IV of 30 to 55. (11) The oil-and-fat for kneading processed foods according to (8), wherein the oil-and-fat for kneading processed foods comprises palm olein obtained by fractionating palm oil, or palm mid-melting point oil obtained by fractionating palm olein and having an IV of 30 to 55.(12) The oil-and-fat for kneading processed foods according to (9), wherein the oil-and-fat for kneading processed foods comprises palm olein obtained by fractionating palm oil, or palm mid-melting point oil obtained by fractionating palm olein and having an IV of 30 to 55. (13) A processed food comprising the oil-and-fat for kneading processed foods according to (1) and a meat and / or vegetable protein material, and maintaining the flavor of the processed food. (14) A processed food comprising the oil-and-fat for kneading processed foods according to (4) and a meat and / or vegetable protein material, and maintaining the flavor of the processed food. (15) A processed food comprising the oil-and-fat for kneading processed foods according to (5) and a meat and / or vegetable protein material, and maintaining the flavor of the processed food. (16) A processed food comprising the oil-and-fat for kneading processed foods according to (7) and a meat and / or vegetable protein material, and maintaining the flavor of the processed food. (17) A processed food comprising the oil-and-fat for processed food kneading according to (9) and a livestock meat and / or vegetable protein material, and maintaining the flavor of the processed food; (18) A method for producing a processed food, comprising a dough preparation step of mixing the oil-and-fat for processed food kneading according to (1) with a livestock meat and / or vegetable protein material, a molding step of molding the mixture after mixing, and a heating step of heating the mixture after molding; (19) A method for producing a processed food, comprising a dough preparation step of mixing the oil-and-fat for processed food kneading according to (5) with a livestock meat and / or vegetable protein material, a molding step of molding the mixture after mixing, and a heating step of heating the mixture after molding; (20) A method for producing a processed food, comprising a dough preparation step of mixing the oil-and-fat for processed food kneading according to (9) with a livestock meat and / or vegetable protein material, a molding step of molding the mixture after mixing, and a heating step of heating the mixture after molding; (21) A method for maintaining the flavor of processed foods containing livestock meat and / or vegetable protein materials, characterized by containing the oil-and-fat for kneading processed foods according to (1). (22) A method for maintaining the flavor of processed foods containing livestock meat and / or vegetable protein materials, characterized by containing the oil-and-fat for kneading processed foods according to (5). (23) A method for maintaining the flavor of processed foods containing livestock meat and / or vegetable protein materials, characterized by containing the oil-and-fat for kneading processed foods according to (9). (24) A flavor maintainer for processed foods, which uses the oil-and-fat for kneading processed foods according to (1) to maintain the flavor of processed foods containing livestock meat and / or vegetable protein materials.(25) A flavor maintainer for processed foods, wherein the oil-and-fat for kneading for processed foods according to (4) maintains the flavor of processed foods containing livestock meat and / or vegetable protein materials; (26) A flavor maintainer for processed foods, wherein the oil-and-fat for kneading for processed foods according to (5) maintains the flavor of processed foods containing livestock meat and / or vegetable protein materials; (27) A flavor maintainer for processed foods, wherein the oil-and-fat for kneading for processed foods according to (7) maintains the flavor of processed foods containing livestock meat and / or vegetable protein materials; (28) A flavor maintainer for processed foods, wherein the oil-and-fat for kneading for processed foods according to (9) maintains the flavor of processed foods containing livestock meat and / or vegetable protein materials.

[0014] Furthermore, in consideration of the present invention, (31) A processed food kneading oil / fat that maintains the flavor of processed foods, satisfying all of the following requirements (A) to (C): (A) a solid fat content (SFC) of 10% or more at 10°C; (B) an SFC of 10% or less when kept at 20°C for 30 minutes; (C) a pure vegetable oil / fat; (32) A processed food kneading oil / fat according to (31), in which the saturated fatty acid content in the constituent fatty acids of the processed food kneading oil / fat is 20 to 95% by mass; (33) A processed food kneading oil / fat according to any one of (31) or (32), in which the total amount of unsaturated fatty acids in the constituent fatty acids of the processed food kneading oil / fat is 5 to 85% by mass; (34) The oil-and-fat for processed foods according to any one of (31) to (33), wherein the total amount of lauric acid, myristic acid, palmitic acid, and stearic acid in the constituent fatty acids of the oil-and-fat for processed foods is 20 to 90% by mass; (35) The oil-and-fat for processed foods according to any one of (31) to (34), wherein the total amount of palmitic acid and stearic acid in the constituent fatty acids of the oil-and-fat for processed foods is 15 to 65% by mass; (36) A processed food comprising the oil-and-fat for processed foods according to any one of (31) to (35) and a meat and / or vegetable protein material, and wherein the flavor of the processed food is maintained; (37) A method for producing a processed food that maintains its flavor, comprising a dough preparation step of mixing the oil-and-fat for processed food kneading according to any one of (31) to (35) with a meat and / or vegetable protein material, a molding step of molding the mixture after mixing, and a heating step of heating the mixture after molding; (38) A method for maintaining the flavor of a processed food that contains a meat and / or vegetable protein material, characterized by containing the oil-and-fat for processed food kneading according to any one of (31) to (35); (39) A flavor maintainer for processed food, which uses the oil-and-fat for processed food kneading according to any one of (31) to (35) to maintain the flavor of a processed food that contains a meat and / or vegetable protein material.

[0015] According to the present invention, by using the oil-and-fat for kneading processed foods of the present invention in processed foods containing meat and / or vegetable protein materials, it is possible to improve the workability in the production of the processed foods. Furthermore, it is possible to provide processed foods that have a juicy taste immediately after heating and after being heated and allowed to cool. Furthermore, the use of the oil-and-fat for kneading processed foods of the present invention can contribute to solving flavor issues and social issues that are challenges in the development of PBF foods.

[0016] The present invention will be specifically described below.

[0017] The present invention relates to an oil-and-fat for kneading processed foods that satisfies all of the following requirements (A) to (D). Specifically, by blending an oil-and-fat for kneading processed foods that satisfies all of the following requirements (A) to (D) with a processed food containing meat and / or vegetable protein material, it is possible to obtain a processed food that is excellent in workability and that maintains its juiciness immediately after heating and after being allowed to cool after heating. (A) The solid fat content (SFC) at 10°C is 10% or more. (B) The SFC after being held at 20°C for 30 minutes is 10% or less. (C) The ratio of saturated fatty acid content / unsaturated fatty acid content in the constituent fatty acids is 0.1 to 19. (D) The oil-and-fat is purely vegetable.

[0018] (Processed Foods) The processed food of the present invention refers to a processed food containing meat and / or vegetable protein material. Specifically, it refers to a food that contains meat (meat processed food), a food that contains meat and vegetable protein material, and a food that does not contain meat but contains only vegetable protein material, the latter two of which are referred to as meat-like processed foods. In particular, meat-like processed foods that do not contain meat but contain only vegetable protein material are called meatless foods.

[0019] The meat of the present invention can be any of a variety of poultry and animal meats, such as beef, pork, chicken, horse, lamb, deer, boar, turkey, duck, ostrich, and whale, and can be used alone or in combination of two or more types. The poultry and animal meats may be terrestrial or aquatic, with terrestrial animals being preferred. Furthermore, there are no particular limitations on the parts of meat that can be used as models for processed foods using the meat. The amounts of meat and plant protein materials used can be determined appropriately depending on the quality and concept desired for the product.

[0020] As the vegetable protein material according to the present invention, granular vegetable protein, powdered vegetable protein, emulsion curd, etc., materials suitable for the product form of processed foods can be used as appropriate.

[0021] Granular vegetable protein that can be used as the vegetable protein material of the present invention is obtained by blending vegetable raw materials, such as soybeans, soybean protein, wheat, wheat protein, peas, and pea protein, and texturing them under high temperature and pressure using a single-screw or twin-screw extruder, and can be in the form of granules, flakes, sliced ​​meat, or other shapes. Granular soy protein made primarily from soybeans is preferred for the present invention. Products of any shape and size can be appropriately selected and used depending on the desired product form and concept.

[0022] The powdered vegetable protein that can be used as the vegetable protein ingredient of the present invention is a powder of vegetable raw materials, such as soybeans, wheat, and peas, and contains 50% or more by mass of protein based on the defatted solid content. Powdered soybean protein, which is made primarily from soybeans, is suitable for the present invention. Commercially available powdered vegetable protein can be appropriately selected and used. Furthermore, to improve dispersibility in dough, powdered vegetable protein can also be used after adding oils and fats. Emulsion curd using powdered vegetable protein can also be used as the vegetable protein ingredient. The emulsion curd referred to here refers to a homogenized emulsion containing powdered vegetable protein, water, and oils and fats. In this case, powdered soy protein is also suitable.

[0023] Specific examples of processed foods according to the present invention include hamburger steaks, patties, meatballs, nuggets, meatballs, ham, salami, sausages, dumplings, shumai, meat buns, xiaolongbao, minced meat cutlets, croquettes, frankfurters, corn dogs, meat pies, ravioli, lasagna, meatloaf, stuffed cabbage, peppers and lotus roots, and various other processed foods using minced meat.

[0024] The flavor of the present invention refers to a juicy sensation, which is the sensation felt in the mouth when the processed food contains the umami of meat juices and fats that leak out during consumption. The maintenance of flavor of the present invention refers to a state in which the food remains juicy even when eaten immediately after heating by cooking, and remains as juicy even after cooling after heating. In other words, the juiciness is maintained. Heating here refers to a cooking process in which a consumer, retailer, or restaurant applies heat to the processed food after distribution, using a microwave, oven, stewing, frying, baking, steaming, or the like.

[0025] The oil-and-fat for kneading processed foods of the present invention has (A) a solid fat content (SFC) at 10°C of 10% or more. More preferably, the lower limit is 12% or more, 15% or more, 30% or more, or 50% or more. More preferably, the upper limit is 95% or less, 90% or less, 85% or less, 80% or less, or 75% or less. Typically, processed foods containing meat and / or vegetable protein materials are often produced in an environment of 10°C or less due to hygiene reasons. If this range is appropriate, even when the oil and fat are blended and kneaded into processed foods, the dough does not easily soften under the production process environment, allowing for easy molding and excellent workability. Furthermore, when the oil and fat satisfy this range, it can be shredded into small pieces. By kneading the small pieces of the oil and fat into dough, the oil and fat can be uniformly dispersed in the processed food. On the other hand, if the SFC at 10°C is less than 10%, the oil / fat is liquid and has low viscosity, which may make it difficult to knead the oil / fat into processed foods. Alternatively, when the oil / fat is blended into processed foods, the dough may become soft and have poor moldability. Furthermore, the oil / fat may not be able to be shredded into small pieces, making it difficult to knead into dough. These factors may also affect the juiciness, making it difficult to achieve a juicy texture. The method for measuring SFC is an abbreviation for Solid Fat Content, and is based on the method of IUPAC. 2 150(a) Solid Content Determination in Fats by NMR.

[0026] The oil-and-fat for kneading processed foods of the present invention has an SFC (SFC) of 10% or less when kept at 20°C for 30 minutes (B). More preferably, it is 9.5% or less, 9% or less, 6% or less, 5% or less, or 3% or less. By using an oil-and-fat within this range in processed foods containing meat and / or vegetable protein materials, the oil-and-fat melts and flows out immediately after heating, resulting in a juicy texture. Furthermore, the oil-and-fat is characterized by its resistance to solidification even after heating and cooling. This allows the oil-and-fat to remain molten even after heating and cooling, allowing sufficient oil-and-fat flow out not only immediately after heating but also after heating and cooling, thereby achieving the maintenance of a juicy texture. On the other hand, when an oil-and-fat having an SFC of more than 10% when kept at 20°C for 30 minutes is used in the processed food, a juicy texture is achieved immediately after heating. However, the oil-and-fat tends to solidify as the processed food cools. Therefore, even when the processed food is eaten after cooling, the oil-and-fat may not flow out, resulting in a lack of juiciness. Here, "after heating and cooling" refers to the state after being left at room temperature for a certain period of time after heating by cooking without intentionally heating or cooling. Furthermore, the "SFC when held at 20°C for 30 minutes" refers to the so-called solidification rate, which can be obtained by the following method. That is, in a measurement method in which the food is placed in an environment of 20°C and the SFC is measured every 10 minutes, the SFC can be obtained by measuring the SFC 30 minutes after the start of cooling. The SFC measurement method is the same as that described above.

[0027] The oil-and-fat for kneading processed foods of the present invention has a saturated fatty acid content / unsaturated fatty acid content ratio in the constituent fatty acids (C) of 0.1 to 19. More preferably, the upper limit is 15 or less, 12 or less, 10 or less, 5 or less, 4 or less, 3 or less, 2 or less, 1.75 or less, 1.6 or less, or 1.5 or less. More preferably, the lower limit is 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.7 or more, or 1 or more. By using an oil-and-fat within this range in processed foods containing meat and / or vegetable protein materials, the oil-and-fat melts and flows out immediately after heating, resulting in a juicy texture. Furthermore, the oil-and-fat is characterized by its resistance to solidification even after heating and cooling. This allows the oil-and-fat to remain molten even after heating and cooling, allowing the oil-and-fat to flow out sufficiently not only immediately after heating but also after heating and cooling, thereby maintaining a juicy texture. Furthermore, the use of an oil-and-fat within this range allows for smooth molding.

[0028] The oil-and-fat for kneading processed foods of the present invention is (D) pure vegetable oil. There are no particular limitations on the oil-and-fat that can be used, as long as it satisfies the above-described requirements and is derived from a plant. Specifically, vegetable oils and fats such as palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, cottonseed oil, corn oil, sunflower oil, high oleic sunflower oil, olive oil, safflower oil, rice bran oil, and sesame oil, as well as sal fat, cocoa butter, shea butter, illipe fat, Alambracchia fat, high stearic acid / high oleic acid sunflower oil, interesterified oils used in the production of cocoa butter substitutes, and fractionated oils thereof, as well as these fractionated oils, hardened oils, and interesterified oils, can be appropriately selected depending on the purpose and used alone or in combination of two or more. Furthermore, as long as the above requirements are met, the oil-and-fat can also be prepared by mixing two or more oils and fats having different SFCs or fatty acid compositions. For example, a mixture of rapeseed oil and mid-melting palm oil may be used.

[0029] In a preferred embodiment of the oil-and-fat for kneading processed foods of the present invention, the saturated fatty acid content of the constituent fatty acids of the oil-and-fat is preferably 20 to 95% by mass. More preferably, the upper limit is 93% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, 65% by mass or less, or 60% by mass or less. Also, more preferably, the lower limit is 25% by mass or more, 30% by mass or more, 35% by mass or more, 38% by mass or more, 40% by mass or more, 45% by mass or more, 48% by mass or more, 50% by mass or more, or 52% by mass or more. By adjusting the oil-and-fat content within this range, the effect of maintaining a juicy texture can be further enhanced.

[0030] In another preferred embodiment of the oil-and-fat for kneading processed foods of the present invention, the total amount of unsaturated fatty acids among the constituent fatty acids of the oil-and-fat is preferably 5 to 85% by mass. More preferably, the upper limit is 80% by mass or less, 75% by mass or less, 70% by mass or less, 65% by mass or less, 60% by mass or less, or 55% by mass or less. Furthermore, the lower limit is more preferably 8% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 37% by mass or more, 38% by mass or more, or 40% by mass or more. By adjusting the oil-and-fat content within this range, workability can be further improved. On the other hand, if the range exceeds 85% by mass, the oil-and-fat becomes liquid, and when kneaded into processed foods, the dough viscosity is low, which may result in poor moldability.

[0031] In another preferred embodiment of the oil-and-fat for kneading processed foods of the present invention, the total amount of lauric acid, myristic acid, palmitic acid, and stearic acid among the constituent fatty acids of the oil-and-fat is preferably 20 to 90% by mass. More preferably, the upper limit is 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, 65% by mass or less, 63% by mass or less, 60% by mass or less, or 58% by mass or less. Furthermore, the lower limit is more preferably 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, or 44% by mass or more. By adjusting the oil-and-fat content within this range, the effect of maintaining a juicy texture can be further enhanced.

[0032] In another preferred embodiment of the oil-and-fat for kneading processed foods of the present invention, the total amount of lauric acid, palmitic acid, and stearic acid in the constituent fatty acids of the oil-and-fat is preferably 20 to 70% by mass. More preferably, the upper limit is 68% by mass or less, 65% by mass or less, 63% by mass or less, 60% by mass or less, or 58% by mass or less. Furthermore, the lower limit is more preferably 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, 42% by mass or more, 45% by mass or more, or 50% by mass or more. By adjusting the oil-and-fat content within this range, the effect of maintaining a juicy texture can be further enhanced.

[0033] In another preferred embodiment of the oil-and-fat for kneading processed foods of the present invention, the total amount of palmitic acid and stearic acid in the constituent fatty acids of the oil-and-fat is preferably 15 to 65% by mass. More preferably, the upper limit is 60% by mass or less, 58% by mass or less, or 55% by mass or less. More preferably, the lower limit is 20% by mass or more, 25% by mass or less, 30% by mass or more, 35% by mass or more, 40% by mass or more, 45% by mass or more, or 48% by mass or more. By adjusting the oil-and-fat content within this range, the effect of maintaining a juicy texture can be further enhanced. On the other hand, if the range exceeds 65% by mass, the processed food will feel juicy when eaten immediately after heating, but the oil-and-fat tends to solidify during heating and cooling, so the juicy texture may not be achieved even when the processed food is eaten after cooling. Alternatively, some of the oil-and-fat may remain solid immediately after heating, preventing a sufficient juicy texture.

[0034] In another preferred embodiment of the oil-and-fat for kneading processed foods of the present invention, the oil-and-fat has an IV of 30 to 100. More preferably, the upper limit is 90 or less, 85 or less, 80 or less, 70 or less, 65 or less, 60 or less, or 57 or less. Furthermore, the lower limit is more preferably 33 or more, 34 or more, 38 or more, or 42 or more. By adjusting the oil-and-fat to fall within this range, the effect of maintaining a juicy texture can be further enhanced.

[0035] In another preferred embodiment of the oil-and-fat for kneading processed foods of the present invention, the total amount of lauric acid and myristic acid is preferably 40 to 70% by mass. More preferably, the upper limit is 68% by mass or less, or 66% by mass or less. Furthermore, the lower limit is more preferably 45% by mass or more, 50% by mass or more, or 55% by mass or more. By adjusting the oil-and-fat content within this range, the effect of maintaining a juicy texture can be further improved.

[0036] In a preferred embodiment of the oil-and-fat for kneading processed foods of the present invention, one or more oils and fats selected from the group consisting of palm oil and processed oils and fats obtained by fractionating, hydrogenating, interesterifying, or the like from palm oil are used. When two or more types are used, the above-mentioned oils and fats may be appropriately mixed and used as long as the above-mentioned configuration is satisfied. More preferred is palm olein obtained by fractionating palm oil, or palm mid-melting oil obtained by fractionating palm olein and having an IV of 30 to 55, and even more preferred is palm mid-melting oil with an IV of 35 to 55. Adjusting the oil and fat to fall within this range improves workability and can further enhance the effect of maintaining a juicy texture.

[0037] The oil-and-fat for kneading of processed foods of the present invention is preferably blended in an amount of 1 to 40% by mass in the dough of processed foods. The upper limit is more preferably 38% by mass or less, or 35% by mass or less. The lower limit is more preferably 2% by mass or more, or 5% by mass or more. When this range is appropriate, the present effect can be maximized.

[0038] (Other Ingredients) Known ingredients and food additives can be used depending on the type of processed food according to the present invention. For example, vegetables, animal fat such as lard, vegetable oil, starch, seasonings (salt, pepper, sugar, soy sauce, etc.), processed starch, egg yolk, egg white, emulsifiers, spices, flavorings, and other known additives can be used as appropriate within a range that does not impair the effects of the present invention.

[0039] (Method of Use) The method for producing the processed food of the present invention generally includes a dough preparation step in which raw materials are kneaded in a kneading machine such as a mixer, Robo Coupe, or silent cutter to prepare dough, a molding step in which the dough is molded into an appropriate size and shape, and a heating step in which the dough is heated by steaming, frying, baking, or the like to heat set it. The processed food obtained can be distributed refrigerated or frozen, and can be cooked directly by consumers in a microwave oven, stewing, frying, baking, steaming, or the like, or indirectly by retailers or food service operators and then served.

[0040] The oil-and-fat for kneading processed foods of the present invention is used in the dough preparation process described above. It is preferable to shred the oil-and-fat into small pieces with a longest side of 1.5 cm or less before use. Examples of shredding include a cutter such as a mixer, chopper, robot coupe, or silent cutter. The shape of the small pieces is not particularly limited as long as the longest side is 1.5 cm or less. Specific examples include cylindrical, cubic, circular, semicircular, polygonal pyramid, polygonal prism, and other polyhedral shapes, and sliced ​​shapes. By incorporating the oil-and-fat shredded into dough and kneading it, the pieces can be dispersed in the dough to an appropriate size, allowing the dough to be molded, thereby maximizing the effects of the present invention. On the other hand, if the SFC at 10°C is less than 1%, the oil-and-fat will not solidify even when stored in a refrigerator. Therefore, if the oil-and-fat is incorporated into dough in a liquid form and kneaded, the dough may become soft and have poor moldability. Alternatively, if the oil-and-fat cannot be shredded into small pieces, it may be difficult to knead it into the dough, and a juicy texture may not be achieved immediately after heating or after being allowed to cool after heating. The fat or oil is preferably stored in a refrigerator (2°C to 10°C) until immediately before the dough preparation step. The temperature during the dough preparation step is preferably 10°C or lower. By satisfying these conditions, the fat or oil can be uniformly present in the dough after the dough preparation step in the form of small pieces with a longest side of 1.0 cm or less, allowing the effects of the present invention to be fully exhibited. Furthermore, if the fat or oil is in a uniformly kneaded state and is not visible to the naked eye, the effects of the present invention can be maximized. Conversely, if the fat or oil is present in the form of blocks with a longest side exceeding 1.5 cm or is unevenly present in the dough after the dough preparation step, the fat or oil is likely to drip during cooking, such as heating, making it difficult to obtain a juicy texture when eaten immediately after heating or after being allowed to cool after heating.

[0041] By blending the oil-and-fat for processed foods of the present invention into processed foods containing meat and / or vegetable protein materials, the processed foods can be produced with excellent workability and can maintain a juicy texture immediately after heating and after being cooled after heating. The effects of the present invention are particularly evident in meatless foods that do not contain meat and contain only vegetable protein materials.

[0042] The present invention can also be understood as a method for maintaining the flavor of processed foods containing meat and / or vegetable protein materials. Specifically, by using a processed food kneading oil / fat that satisfies all of the following requirements (A) to (D) in processed foods containing meat and / or vegetable protein materials, a processed food that is easy to work with and maintains its juicy texture can be obtained. (A) The solid fat content (SFC) at 10°C is 10% or more. (B) The SFC after 30 minutes at 20°C is 10% or less. (C) The ratio of saturated fatty acid content / unsaturated fatty acid content in the constituent fatty acids is 0.1 to 12. (D) The oil / fat is purely vegetable.

[0043] The oil-and-fat for kneading processed foods of the present invention can also be considered as a flavor maintainer that can maintain the flavor of processed foods. Specifically, by using an oil-and-fat for kneading processed foods that satisfies all of the following requirements (A) to (D) as a flavor maintainer in processed foods containing meat and / or vegetable protein materials, processed foods that are excellent in workability and maintain a juicy texture can be obtained. (A) The solid fat content (SFC) at 10°C is 10% or more. (B) The SFC after 30 minutes at 20°C is 10% or less. (C) The ratio of saturated fatty acid content / unsaturated fatty acid content in the constituent fatty acids is 0.1 to 12. (D) The oil-and-fat is purely vegetable.

[0044] EXAMPLES The present invention will be described in more detail below. In the following, "parts" and "%" refer to mass standards unless otherwise specified.

[0045] (Measurement of constituent fatty acids) Measurement of constituent fatty acids was measured in accordance with AOCS Official Method Ce 1h-05. (Measurement of SFC at 10 ° C) Measurement of SFC at 10 ° C was performed in accordance with the method of IUPAC. 2 150 (a) Solid Content Determination In Fats By NMR. That is, each fat was held in an 80 ° C environment for 30 minutes, held in a 60 ° C environment for 30 minutes to completely melt each fat, and then held in a 0 ° C environment for 60 minutes to solidify. Thereafter, the solid fat content after holding in a 10 ° C environment for 30 minutes was measured using NMR (Bruker "minispec mq20"). (Measurement of SFC when held at 20°C for 30 minutes) Measurement of SFC when held at 20°C for 30 minutes was performed in accordance with the method of IUPAC.2 150(a) Solid Content Determination In Fats By NMR. That is, each fat was placed in an 80°C environment for 30 minutes, held in a 60°C environment for 30 minutes to completely melt each fat, and then SFC was measured every 10 minutes while each fat was held in a 20°C environment.

[0046] (Preparation of investigated fats and oils) The following fats and oils were used as investigated fats and oils. All fats and oils were manufactured by Fuji Oil Co., Ltd. Rapeseed oil was used in fat and oil comparison example 1. Palm oil was used in fat and oil example 1 after completely melting and then rapidly cooling and kneading in a combinator. Palm kernel oil was used in fat and oil example 2 after completely melting and then rapidly cooling and kneading in a combinator. Fat and oil example 3 was used after completely melting and mixing 60 parts of rapeseed oil and 40 parts of palm mid-melting point oil 1 (IV46), and then rapidly cooling and kneading in a combinator. Fat and oil example 4 was used after completely melting and mixing 40 parts of rapeseed oil and 40 parts of palm mid-melting point oil 1, and then rapidly cooling and kneading in a combinator. In fat and oil example 5, 20 parts of rapeseed oil and 80 parts of palm mid-melting point oil 1 were completely melted and mixed, and then rapidly cooled and kneaded in a combinator. In fat and oil example 6, palm olein was used which was quickly cooled and kneaded in a combinator. In fat and oil example 7, palm mid-melting point oil 1 was used which was quickly cooled and kneaded in a combinator. In fat and oil example 8, 98 parts of palm mid-melting point oil 1 and 2 parts of palm stearin were completely melted and mixed, and then rapidly cooled and kneaded in a combinator. In fat and oil example 9, 94 parts of palm mid-melting point oil 1 and 6 parts of palm stearin were completely melted and mixed, and then rapidly cooled and kneaded in a combinator. For fat / oil example 10, 92 parts of palm mid-melting point oil 1 and 8 parts of palm stearin were completely melted and mixed, and then rapidly cooled and kneaded in a combinator. For fat / oil example 11, palm mid-melting point oil 2 (IV 34) was completely melted and mixed, and then rapidly cooled and kneaded in a combinator. For fat / oil comparison example 2, palm stearin was used that was rapidly cooled and kneaded in a combinator. For fat / oil example 12, Melano NEW. SS-7 was used. The SFC at 10°C, SFC after 30 minutes at 20°C, saturated fatty acid / unsaturated fatty acid content ratio, various fatty acid contents, and IV of each fat / oil are shown in Tables 1-1 and 1-2.

[0047]

[0048] C12 means lauric acid, C14 myristic acid, C16 palmitic acid, and C18 stearic acid. Total saturated fatty acids refer to the total of saturated fatty acids with 8 to 22 carbon atoms, and total unsaturated fatty acids refer to the total of unsaturated fatty acids with 18 carbon atoms, including cis and trans isomers.

[0049] <Study 1> (Preparation of Meatless Hamburgers) Meatless hamburgers with the formulation shown in Table 2 were prepared as processed foods containing only vegetable protein ingredients. Immediately before preparation, oil / fat Examples 1 to 12 and oil / fat Comparative Example 2 were chopped into small pieces using a chopper. The meatless hamburgers were prepared using a Kenwood mixer (manufactured by Aikosha Seisakusho, stirring speed 140 rpm). Hydrated granular soy protein and emulsion curd were added to the mixer and stirred for 1 minute, then the small pieces of each oil / fat tested were added and stirred for 1 minute, seasonings were added and stirred for 3 minutes, finely chopped onion was added and stirred for 1 minute, dried breadcrumbs ("W Hatsuyuki" manufactured by Fuji Panko Kogyo Co., Ltd.) and pregelatinized starch ("Pine Soft B" manufactured by Matsutani Chemical Industry Co., Ltd.) were added and stirred for 30 seconds. The mixed dough was molded into 50g pieces. The meatless hamburger was obtained by baking and steaming in a convection oven at 200 ° C for 8 minutes (center temperature 80 ° C). After baking and steaming, the hamburger was frozen in a shock freezer. The tested oils and fats were stored in the refrigerator for one week and were stored in the refrigerator until just before use. Since the oil and fat comparison example 1 was liquid, it could not be broken into small pieces and was added to the dough as is. The emulsion card used for the meatless hamburger was prepared by sequentially adding 40.9 parts water, 9.1 parts powdered soy protein (Fuji Oil Co., Ltd.'s "Fujipro FR"), 9.1 parts rapeseed oil (Fuji Oil Co., Ltd.'s "Fujipro FR"), 9.1 parts dried egg white (Kewpie Egg Corporation's "Dried Egg White K Type"), and 31.8 parts granular soy protein (Fuji Oil Co., Ltd.'s "Apex 950" diluted 2.5 times with water) to an emulsifier (FMI Co., Ltd.'s "Robocoupe" and stirring at 1500 rpm for 5 minutes).

[0050]

[0051] (Evaluation Method) The evaluation consisted of workability evaluation and sensory evaluation immediately after heating and after cooling. Details are shown below.

[0052] (Evaluation of Workability) In the molding process, workers checked the moldability of the meatless hamburger steak.

[0053] (Sensory Evaluation) Frozen hamburger steaks were thawed and heated in a microwave oven (500 watts, 2 minutes), and then eaten at two points: immediately after heating when the product temperature was about 50-60°C (immediately after heating), and then left at room temperature for 30 minutes when the product temperature was about 30-40°C (after heating and cooling). The hamburger steaks were evaluated for their juiciness after heating and cooling, compared to immediately after heating, according to the following criteria. The sensory evaluation was conducted by five experienced panelists, and a rating of 3 or higher was determined by consensus to have maintained the juiciness and pass the evaluation. The results are shown in Table 3. (Juicy Evaluation Score) 0 points: The juiciness was weak immediately after heating, and the juiciness after heating and cooling was also significantly weaker. 1 point: The juiciness after heating and cooling was significantly weaker compared to immediately after heating. 2 points: The juiciness after heating and cooling was perceived to be weaker than that of a 4 point rating, and the steak felt dry compared to immediately after heating. 3 points: Compared to immediately after heating, the juiciness after heating and cooling is the same as that of 4 points, but it feels slightly dry. 4 points: Compared to immediately after heating, the juiciness after heating and cooling is slightly weaker than that of 5 points. 5 points: Compared to immediately after heating, the juiciness after heating and cooling is the same.

[0054]

[0055] Regarding workability, the workers checked the moldability of the meatless hamburger steaks of Examples 1 to 12 and Comparative Example 2 during molding, and all of them were molded without any problems. On the other hand, the dough of Comparative Example 1 was sticky and soft, making it difficult to mold.

[0056] The fats and oils used in the examples maintained a juicy feel even after being heated and cooled. In particular, in Examples 1, 2, 5, 7, 8, and 11, the same juiciness as immediately after heating was maintained. On the other hand, the fat and oil of Comparative Example 1 did not maintain a juicy feel either immediately after heating or after being heated and cooled. In Comparative Example 2, although a juicy feel was observed immediately after heating, it was dry after being heated and cooled, and the juiciness was considerably weak, and the juiciness was not maintained.

[0057] <Study 2> (Preparation of Meat-like Hamburger Steaks) Meat-like hamburger steaks with the compositions shown in Table 4 were prepared as meat-like processed foods containing meat. Oils 2, 4, 6-8, 11, and 13 were chopped into small pieces using a chopper immediately before preparation. The preparation method involved adding minced chicken and the small pieces of each oil / fat tested to a Kenwood mixer (manufactured by Aikosha Seisakusho, stirring speed 140 rpm) and stirring for 2 minutes, adding seasonings and stirring for 1.5 minutes, adding hydrated granular soy protein and stirring for 30 seconds, adding finely chopped onion and stirring for 30 seconds, and adding dried breadcrumbs and potato starch and stirring for 30 seconds. The dough after stirring was molded into 55g pieces. The meat-like hamburger steaks were obtained by baking and steaming in a convection oven at 200°C for 8 minutes (center temperature 80°C). After baking and steaming, the hamburger steaks were frozen in a shock freezer. The tested oils and fats were stored in the refrigerator for one week and were stored in the refrigerator until just before use. Oil and fat 1 was liquid, so it could not be broken into small pieces and was added to the dough as is.

[0058]

[0059] (Evaluation Method) All evaluation methods were the same as in Study 1, and the results are shown in Table 5. The panel consisted of six people.

[0060]

[0061] Regarding workability, the moldability of the meat-like hamburger steaks of Examples 13 to 18 and Comparative Example 4 was checked by an operator during molding, and all of them were molded without any problems. On the other hand, the dough of Comparative Example 3 was sticky and soft, making it difficult to mold.

[0062] In Examples 13 to 18, similar to the results of the meatless hamburger, the juiciness was maintained after heating and cooling compared to immediately after heating. In particular, in Examples 13, 15, and 17, the juiciness was maintained at the same level as immediately after heating. On the other hand, in Comparative Example 3, the juiciness was not maintained either immediately after heating or after heating and cooling, and in Comparative Example 4, the juiciness was weakened after heating and cooling compared to immediately after heating, and the juiciness was not maintained.

Claims

1. An oil and fat for kneading into processed foods that meets all of the following requirements (A) to (D). (A) The solid fat content (SFC) at 10°C is 10% or more. (B) The SFC when kept at 20°C for 30 minutes is 10% or less. (C) The ratio of saturated fatty acid content to unsaturated fatty acid content in the constituent fatty acids is 0.1 to 19. (D) Pure vegetable oil.

2. The oil-and-fat for processed foods according to claim 1, wherein the saturated fatty acid content in the constituent fatty acids of the oil-and-fat for processed foods is 20 to 95% by mass.

3. The oil-and-fat for kneading processed foods according to claim 1 or 2, wherein the total amount of unsaturated fatty acids in the constituent fatty acids of the oil-and-fat for kneading processed foods is 5 to 85% by mass.

4. The oil-and-fat for processed foods according to claim 1 or 2, wherein the total amount of lauric acid, myristic acid, palmitic acid and stearic acid in the constituent fatty acids of the oil-and-fat for processed foods is 20 to 90% by mass.

5. The oil-and-fat for kneading processed foods according to claim 1 or 2, wherein the total amount of palmitic acid and stearic acid in the constituent fatty acids of the oil-and-fat for kneading processed foods is 15 to 65% by mass.

6. The oil-and-fat for processed foods according to claim 1 or 2, wherein the iodine value (IV) of the oil-and-fat for processed foods is 30 to 100.

7. 3. A processed food comprising the oil-and-fat for kneading processed foods according to claim 1 or 2 and meat and / or vegetable protein material, wherein the flavor of the processed food is maintained.

8. A processed food comprising the oil-and-fat for kneading processed foods according to claim 3 and meat and / or vegetable protein material, wherein the flavor of the processed food is maintained.

9. A processed food comprising the oil-and-fat for kneading processed foods according to claim 4 and meat and / or vegetable protein material, wherein the flavor of the processed food is maintained.

10. A processed food comprising the oil-and-fat for kneading processed foods according to claim 5 and meat and / or vegetable protein material, wherein the flavor of the processed food is maintained.

11. A processed food comprising the oil-and-fat for kneading processed foods according to claim 6 and meat and / or vegetable protein material, wherein the flavor of the processed food is maintained.

12. 3. A method for producing a processed food that maintains its flavor, comprising: a dough preparation step of mixing the oil-and-fat for processed food kneading according to claim 1 or 2 with a meat and / or vegetable protein material; a molding step of molding the mixture after mixing; and a heating step of heating the mixture after molding.

13. A method for maintaining the flavor of processed foods containing meat and / or vegetable protein materials, characterized by containing the oil-and-fat for kneading processed foods according to claim 1 or 2.

14. A method for maintaining the flavor of processed foods containing meat and / or vegetable protein materials, characterized by containing the oil-and-fat for kneading processed foods according to claim 3.

15. A method for maintaining the flavor of processed foods containing meat and / or vegetable protein materials, characterized by containing the oil-and-fat for kneading processed foods according to claim 4.

16. A method for maintaining the flavor of processed foods containing meat and / or vegetable protein materials, characterized by containing the oil-and-fat for kneading processed foods according to claim 5.

17. A method for maintaining the flavor of processed foods containing meat and / or vegetable protein materials, characterized by containing the oil-and-fat for kneading processed foods according to claim 6.

18. A flavor maintaining agent for processed foods, which comprises the oil-and-fat for kneading for processed foods according to claim 1 or 2, and which maintains the flavor of processed foods containing meat and / or vegetable protein materials.