Oil / fat composition for meat-like processed food

Abstract

The present invention addresses the problem of producing a meat-like processed food excellent in the binding property and moldability of a dough at the time of preparing the meat-like processed food and having a good texture after heating. The present inventors found that a meat-like processed food which is excellent in the binding property and moldability of a dough and has a good texture after heating can be obtained by adding, to the dough of the meat-like processed food, an oil / fat composition obtained by blending 0.1-5 U of transglutaminase per gram of an oil / fat having a raised melting point of 2°C or higher.

Description

Oil and fat composition for meat-like processed foods

[0001] The present invention relates to an oil and fat composition for meat-like processed foods.

[0002] Vegetable protein materials, which have been attracting attention in recent years, are processed into various forms, such as powder, granules, and specific textures, depending on the intended use. Using these vegetable protein materials, meat-like processed foods using plant ingredients, such as so-called plant-based foods, have been developed.

[0003] Such meat-like processed foods often contain binders or gelling agents. Egg white, for example, is known to enhance the binding properties of raw materials such as meat. However, when designing meat-like processed foods that do not contain animal ingredients, it is necessary to use other binders.

[0004] A technique using transglutaminase has been disclosed as a technique focusing on adhesive properties in the production of meat-like processed foods. Patent Document 1 discloses that a meat-like processed food with excellent adhesive properties can be obtained by preparing an oil-in-water emulsion containing transglutaminase, immersing granular vegetable protein in the emulsion, and then mixing powdered vegetable protein, allowing a cross-linking reaction, and then heating. Patent Document 2 discloses a vegetable protein processed food prepared by treating an emulsion of vegetable protein and oil with transglutaminase. Patent Document 3 discloses a method for imparting elasticity, suppleness, juiciness, etc. to a seafood or meat paste product by adding transglutaminase and a protease inhibitor to fish meat or meat and carrying out the enzymatic reaction in oil. Patent Document 4 further discloses bakery-related foods using an oil composition containing a high concentration of transglutaminase (1000 U per 100 g of the oil).

[0005] JP 2021-132587, JP 10-56976, JP 9-299065, JP 2002-281897

[0006] Patent Documents 1 and 3 demonstrate that processed foods obtained through a specific process using transglutaminase have a certain degree of adhesiveness, but there is still room for improvement in the process. Patent Document 1 requires immersion of granular soy protein in an oil-in-water emulsion. Patent Document 3 requires two heating temperatures. Considering the manufacturing process, the technologies in both patent documents lack versatility. Furthermore, as in Patent Document 2, a vegetable protein processed food was produced by treating an emulsion containing vegetable protein and liquid oil as an oil with transglutaminase, and then adding appropriate auxiliary ingredients, but the adhesiveness, moldability, and texture were poor. Furthermore, Patent Document 4 only targets bakery-related foods. Therefore, the objective of the present invention is to produce a meat-like processed food that has excellent dough adhesiveness and moldability during preparation and a good texture after heating.

[0007] It has been discovered that adding an oil / fat composition containing an oil / fat having a melting point above a certain level and 0.1 to 5 U of transglutaminase per 1 g of oil / fat to the dough of a meat-like processed food results in a meat-like processed food with excellent dough binding and moldability, and a favorable texture after heating. When transglutaminase coexists with a protein material, an enzymatic reaction occurs, resulting in cross-linking and enhanced binding. On the other hand, excessive enzymatic reaction results in excessive binding, resulting in a crumbly texture when incorporated into a meat-like processed food. When producing processed foods, adjusting this enzymatic reaction affects binding and moldability, and ultimately texture, making it a technically challenging task. The present invention solves this problem by adding 0.1 to 5 U of transglutaminase per 1 g of oil / fat to an oil / fat with an ascent melting point of 2°C or higher.

[0008] That is, the present invention provides: (1) an oil and fat composition for livestock meat-like processed foods, which comprises an oil and fat having an ascending melting point of 2°C or higher and 0.1 to 5 U of transglutaminase per 1 g of oil and fat; (2) the oil and fat composition for livestock meat-like processed foods according to (1), in which the solid fat content (SFC) of the oil and fat at 10°C is 5% or higher; (3) a method for producing livestock meat-like processed foods, which includes the steps of mixing an oil and fat composition having an ascending melting point of 2°C or higher, which comprises 0.1 to 5 U of transglutaminase per 1 g of oil and fat, with raw materials containing a vegetable protein material, shaping a dough, and heating the shaped dough; (4) a method for producing a livestock meat-like processed food according to (3), in which the vegetable protein material is a soy protein material; (5) a method for producing a livestock meat-like processed food according to (3) or (4), in which the livestock meat-like processed food does not contain egg white; (6) A method for producing an emulsion for meat-like processed foods, the method comprising a stirring step, an oil-and-fat composition containing an oil-and-fat composition having an ascending melting point of 2°C or higher and 0.1 to 5 U of transglutaminase per 1 g of oil-and-fat, a vegetable protein material, and water; (7) A method for producing a meat-like processed food, the method comprising a step of mixing the ingredients, a step of molding a dough, and a step of heating the molded dough, the method comprising a step of mixing the ingredients, the raw materials, and the molded dough, the method for producing a meat-like processed food ... containing the emulsion for meat-like processed foods described in (6) as a raw material, the method comprising a step of mixing the raw materials, a step of molding a dough, and a step of heating the molded dough.

[0009] Use of the oil and fat composition for meat-like processed foods of the present invention can improve the productivity of meat-like processed foods while also improving their physical properties and texture. Specifically, an oil and fat composition prepared by adding 0.1 to 5 U of transglutaminase per 1 g of oil to an oil or fat having an ascent melting point of 2°C or higher moderately promotes the enzymatic reaction of transglutaminase during dough preparation and heating of the meat-like processed food. Proper enzyme reaction prevents excessive adhesion between dough components, resulting in a dough with excellent formability. Furthermore, the processed food can be imparted with moderate elasticity after heating. In particular, the effects of the present invention are more pronounced when the vegetable protein material contained in the processed food and the oil and fat composition come into contact within the dough of the processed food.

[0010] The present invention will be specifically described below.

[0011] (Fats and Oils) Any edible fats and oils can be used in the present invention as long as the fat and oil have an elevation melting point of 2° C. or higher. More preferably, the melting point is 8° C. or higher, 10° C. or higher, 13° C. or higher, 15° C. or higher, 20° C. or higher, or 25° C. or higher. Specific examples include vegetable fats and oils such as palm oil, high erucic acid rapeseed oil, cottonseed oil, peanut oil, palm kernel oil, coconut oil, shea butter, monkey fat, rapeseed oil, sunflower oil, high oleic sunflower oil, soybean oil, rice oil, corn oil, safflower oil, safflower oil, olive oil, sesame oil, linseed oil, and medium-chain fatty acid triglycerides (MCT); animal fats and oils such as milk fat, beef tallow, lard, fish oil, and whale oil; algae oil; and oils and oils derived from microbial fermentation, as well as fractionated oils, hardened oils, and interesterified oils thereof. Two or more of these fats and oils may be mixed and used, as long as the fat and oil used has an elevation melting point of 2°C or higher. By using fats and oils with an elevation melting point within this range, an enzymatic reaction by transglutaminase occurs appropriately in the dough of the processed food, thereby improving the binding properties, moldability, and texture of the processed food. If the product design of the meat-like processed food does not require the inclusion of animal fats and oils, vegetable fats and oils are used. In the present application, it is preferable to use vegetable fats and oils. The elevation melting point referred to in the present invention conforms to the method of Standard Analysis of Fats, Oils, and Related Materials 2.2.4.2 (1996) established by the Japan Oil Chemists' Society.

[0012] The fats and oils according to the present invention preferably have an ascending melting point of 60°C or less. More preferably, it is 55°C or less, 50°C or less, 40°C or less, or 35°C or less. The optimum reaction temperature for transglutaminase is around 55°C. By using fats and oils with an ascending melting point of 60°C or less, the enzymatic reaction by transglutaminase occurs more appropriately, thereby improving the binding properties, moldability, and texture of the processed food. If the ascending melting point exceeds 60°C, the optimum reaction temperature for transglutaminase will be exceeded, and the enzymatic reaction may not occur easily. Furthermore, if the ascending melting point exceeds 60°C, the processed food may feel rough or excessively oily when eaten.

[0013] The fat or oil according to the present invention preferably has a solid fat content (SFC) at 10°C of 5% or more. More preferably, it is 10% or more, 20% or more, 30% or more, 40% or more, 45% or more, 50% or more, or 55% or more. The upper limit is more preferably 90% or less, 85% or less, 80% or less, or 75% or less. By using fat or oil having an SFC at 10°C of 5% or more, the enzymatic reaction by transglutaminase occurs appropriately, thereby improving the binding properties, moldability, and texture of the processed food.

[0014] The oil or fat according to the present invention preferably has an SFC of 15% or less at 30°C. More preferably, the upper limit is 12% or less, 10% or less, 8% or less, or 5% or less. More preferably, the lower limit is 0.1% or more, or 0.5% or more. By using an oil or fat having an SFC of 15% or less at 30°C, the enzymatic reaction by transglutaminase occurs appropriately, thereby improving the binding properties, moldability, and texture of the processed food.

[0015] (Transglutaminase) Transglutaminase is an enzyme that catalyzes the acyl transfer reaction of the γ-carboxyamide group of glutamine residues in protein peptide chains. When this transglutaminase acts as an acyl acceptor on the ε-amino group of lysine residues in proteins, ε-(γ-Glu)Lys bonds are formed both intramolecularly and intermolecularly within protein molecules, promoting cross-linking and polymerization of proteins in the main raw material protein, resulting in robust physical properties. Commercially available preparations of the transglutaminase of the present invention can be used. Examples include "Activa Supercard," "Activa TG-S," and "Activa TG-S-NF" (all manufactured by Ajinomoto Co., Inc.). If the meat-like processed food does not contain animal ingredients, the type of preparation can be appropriately selected depending on the product design, such as using a lactose-free excipient.

[0016] Transglutaminase can react in a low temperature range of 2 to 10°C to a high temperature range of 65°C or less. To improve work efficiency and obtain stronger binding properties, it is preferable to heat the food to 40 to 65°C, which is close to the optimum temperature for transglutaminase. More preferably, it is 45 to 60°C. There is no particular restriction on the reaction time, but it is 8 to 20 hours in the low temperature range and 10 to 120 minutes in the high temperature range. By carrying out the enzyme reaction in an appropriate temperature range, the enzyme reaction occurs appropriately, and the binding properties, moldability, and texture of the processed food can be improved.

[0017] (Amount of transglutaminase added to oil / fat composition) The oil / fat composition of the present invention is prepared by adding transglutaminase to the oil / fat. The amount of transglutaminase added is adjusted appropriately depending on the enzyme content and activity in the formulation. "Activa Super Card" is a product containing 0.2% transglutaminase and having a titer of 20 U / g. However, when using other transglutaminase preparations, an appropriate amount can be used based on the content and titer. When using the aforementioned "Activa Super Card," it is added so that 0.1 to 5 U per 1 g of the oil / fat is achieved. More preferably, the lower limit is 0.15 U or more, 0.2 U or more, 0.25 U or more, or 0.3 U or more per 1 g of the oil / fat. More preferably, the upper limit is 4.8 U or less, 4.5 U or less, 4 U or less, 3.5 U or less, or 3 U or less per 1 g of the oil / fat. When the amount of transglutaminase added is appropriate, the enzymatic reaction by transglutaminase occurs appropriately. This improves the adhesiveness, moldability, and texture of the processed food. If the amount is less than 0.1 U, the effects of the present invention may not be fully achieved. If the amount is more than 5 U, the dough may stick together too much, making it impossible to mold, or the processed food may have a dry texture.

[0018] (Meat-like processed food) The meat-like processed food of the present invention is a processed food blended with a vegetable protein material. Animal materials may be used as appropriate depending on the product design and concept of the meat-like processed food. Meat-like processed foods that use only vegetable protein materials without using any animal materials are particularly known as meatless processed foods. The vegetable protein material is preferably contained in the meat-like processed food at a dry weight of 0.1% or more. More preferably, the vegetable protein content is 0.5% or more, 1% or more, 2% or more, 3% or more, 5% or more, 8% or more, 10% or more, 12% or more, or 15% or more. More preferably, the upper limit is 50% or less, 45% or less, 40% or less, 35% or less, or 30% or less.

[0019] (Vegetable Protein Material) As the vegetable protein material of the present invention, granular vegetable protein, powdered vegetable protein, emulsion curd, etc., materials suitable for the product form of processed foods can be appropriately used. The 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 texturing device such as an extruder, and can be in the form of granules, flakes, slices, etc. Granular soy protein made primarily from soybeans is suitable for the present invention. Products of any shape and size can be appropriately selected and used depending on the desired product form.

[0020] 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 weight of protein based on the solid content. Soybeans, particularly defatted soybeans, are 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, which has been powdered with the addition of fats and oils. Emulsion curd using powdered vegetable protein can also be used as the vegetable protein ingredient. Here, emulsion curd refers to a homogenized emulsion containing powdered vegetable protein, water, and fats and oils. In this case, powdered soy protein is also suitable.

[0021] (Animal Ingredients) The meat-like processed food of the present invention may contain animal ingredients. The term "animal ingredients" refers to ingredients derived from birds and animals, such as meat, animal fats, and egg white. If the processed food is free of animal ingredients, it may contain only plant-based ingredients, without any animal ingredients. The meat may be derived from birds and animals, such as beef, pork, chicken, horse, sheep, deer, boar, turkey, duck, ostrich, or whale, either alone or in combination. In the present invention, the origin of the meat species and the part of the meat are not particularly limited, but terrestrial animals are preferred. When the meat is incorporated into the processed food, it is preferably present in an amount of 80% by weight or less. More preferably, the amount is 70% by weight or less, 60% by weight or less, 50% by weight or less, 40% by weight or less, 30% by weight or less, 20% by weight or less, 10% by weight or less, 5% by weight or less, 1% by weight or less, or 0% by weight. The effects of the present invention can be achieved by incorporating the meat within this range. The amount of animal fats and oils in the processed food is preferably 30% by mass or less, more preferably 25% by mass or less, 20% by mass or less, 15% by mass or less, 10% by mass or less, 5% by mass or less, 3% by mass or less, 1% by mass or less, or 0% by mass or less, more preferably 5% by mass or less, 3% by mass or less, 1% by mass or less, or 0% by mass or less.

[0022] The meat-like processed food according to the present invention may contain egg white, and more preferably does not contain egg white. The egg white referred to here may be raw egg white, powdered egg white, dried egg white, or the like.

[0023] (Specific examples of livestock meat-like processed foods) Specific examples of livestock meat-like 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 peppers and lotus roots, and other processed foods using various ground meats; fried foods such as cutlets, nuggets, and fried chicken; baked foods such as sauteed meats, steaks, and grilled meats; and steamed foods such as roasted pork fillets and salad chicken.

[0024] (Method for Producing an Oil / Fat Composition) An example of a method for producing an oil / fat composition for meat-like processed foods of the present invention is shown below. Transglutaminase is added to the oil / fat, and the mixture is mixed in a mixer or the like to obtain an oil / fat composition. Examples of mixers include stirring and mixing with a spatula, a mixer, etc. The oil / fat composition obtained by mixing may then be subjected to a kneading treatment using a combinator or the like. The oil / fat composition obtained by mixing may also contain an inert gas. In this case, the inert gas is preferably present in the oil / fat at 5 to 20% by volume. More preferably, the lower limit is 8% by volume or more, or 12% by volume or more. More preferably, the upper limit is 17% by volume or less, or 15% by volume or less. Examples of inert gases that can be used include nitrogen, argon, helium, carbon dioxide, and mixtures of these inert gases. Water, emulsifiers, flavorings, seasonings, etc. may be blended into the oil / fat composition to an extent that does not interfere with the effects of the present invention.

[0025] (Method for producing livestock meat-like processed foods) An example of a method for producing livestock meat-like processed foods of the present invention is shown below. First, the oil and fat composition is mixed with a vegetable protein material and other ingredients necessary for the livestock meat-like processed food. The oil and fat composition may be shredded into small pieces before being mixed with the vegetable protein material and other ingredients. Alternatively, the oil and fat composition may be added simultaneously with the vegetable protein material and other ingredients, and then shredded in a mixer. In one embodiment, as described below, a method is preferred in which an emulsion for livestock meat-like processed foods (emulsion curd) obtained by stirring a vegetable protein material, water, and the oil and fat composition is added as an ingredient of the livestock meat-like processed food. Any mixer can be used, such as a mixer, a Robo Coupe, or a silent cutter.

[0026] Next, the mixed dough is shaped. The shaped dough is then heated. Specifically, the mixed dough is shaped into a specific shape and then heated by steaming, frying, baking, or other heat treatments to heat set it. Through all of these steps, a shaped dough with adequate binding properties is obtained, resulting in a meat-like processed food with good moldability and texture.

[0027] In addition to the above, the meat-like processed food of the present invention can appropriately contain raw materials that are usually blended in general meat-like processed products, such as sugars including various starches, emulsifiers, binders, thickening stabilizers, salts, seasonings, spices, acidulants, coloring agents, preservatives, color formers, pH adjusters, antioxidants, etc., within a range that does not impair the effects of the present invention. Of course, the oil and fat composition for meat-like processed foods of the present invention can also be applied to seafood processed foods containing fish meat.

[0028] (Emulsion for Meat-Like Processed Foods) The present invention can also be used in a method for producing an emulsion (emulsion curd) for meat-like processed foods, comprising an oil / fat composition containing an oil / fat having an ascending melting point of 2°C or higher and 0.1 to 5 U of transglutaminase per 1 g of oil / fat, a vegetable protein material, and water. Preferably, the emulsion is an oil-in-water emulsion. Specifically, the oil / fat composition can be used as a raw material for emulsion curd. By adding the emulsion to meat-like processed foods, a molded dough with appropriate binding properties can be obtained, resulting in meat-like processed foods with good moldability and texture. The following method can be presented as an example of a method for producing the emulsion. The emulsion is obtained by adding a vegetable protein material to water and stirring, followed by adding the oil / fat composition and further stirring. A mixer such as a Robocup can be used for stirring. The emulsion preferably contains 5 to 50% by mass of the oil / fat composition, more preferably 6 to 48% by mass, and even more preferably 8 to 45% by mass. The method for producing the processed food containing the emulsion is as described above.

[0029] Other Ingredients Known ingredients and food additives can be used depending on the type of processed meat food or meat-like processed food of the present invention. For example, vegetables, animal fat such as lard, vegetable oil, starch, seasonings (salt, pepper, sugar, soy sauce, etc.), modified 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.

[0030] The present invention will be described in more detail below, but the spirit of the present invention is not limited to the following examples. In the following, "parts" and "%" are based on mass unless otherwise specified.

[0031] The analysis of the fats and oils was as follows. The slip melting point was measured according to the Standard Fats and Oils Analysis Test Method 2.2.4.2 (1996) established by the Japan Oil Chemists' Society. The SFC at 30 ° C and 10 ° C was measured in accordance with the IUPAC. 2 150 (a) Solid Content Determination in Fats by NMR method. That is, each fat and oil 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 oil, and then held in a 0 ° C environment for 60 minutes to solidify. Then, the solid fat content after holding in a 30 ° C or 10 ° C environment for 30 minutes was measured using NMR (Bruker "minispec mq20").

[0032] (Study 1) Production of fat and oil compositions for meat-like processed foods Fat and oil compositions for meat-like processed foods were prepared according to the formulations in Table 1. Fat and oil compositions A to E were each dissolved, a transglutaminase preparation was added, and the mixture was stirred with a homomixer to obtain fat and oil compositions A to E. The transglutaminase in fat and oil compositions A to E was 1 U per 1 g of fat and oil. The melting points and SFCs of the fats and oils used are shown in Table 2. Fat and oil A: "Perkid P" (manufactured by Fuji Oil Co., Ltd.) Fat and oil B: "Refined palm oil" (manufactured by Fuji Oil Co., Ltd.) Fat and oil C: "Unishort MJ" (manufactured by Fuji Oil Co., Ltd.) Fat and oil D: "Unishort FT" (manufactured by Fuji Oil Co., Ltd.) Fat and oil E: "rapeseed oil" (manufactured by Fuji Oil Co., Ltd.) Transglutaminase preparation: "Activa Supercard" (manufactured by Ajinomoto Co., Inc., transglutaminase content 0.2%, titer 20 U / g)

[0033] (Table 1) Formulation of oil and fat composition

[0034] (Table 2) Melting point and SFC of the oils and fats used

[0035] (Study 2) Production of Meat-Like Processed Foods 1: Study of Dough Moldability Meat-like processed foods were produced using oil and fat compositions A to E according to the following method. Preparation of Emulsion Curd Emulsion curds were prepared according to the formulations in Table 3. A soy protein material ("New Fujipro FR" manufactured by Fuji Oil Co., Ltd.) was added to water and stirred for 3 minutes, and then oil and fat A or oil and fat compositions A to E were added and stirred for 5 minutes to obtain emulsion curds of Comparative Examples 1-1 to 1-3 and Examples 1-1 to 1-4. Note that Comparative Example 1-2 was prepared by simultaneously adding a transglutaminase preparation ("Activa Super Curd") along with oil and fat A. The obtained emulsion curds were stored refrigerated (5°C) for 0, 30, 60, and 120 minutes. A Robocup (manufactured by FMI Co., Ltd.) was used for stirring.

[0036] (Table 3) Emulsion card composition

[0037] Preparation of meat-like processed foods According to the formulations in Table 4 (top row), pork cutlet-like foods were prepared as meat-like processed foods using the emulsion cards of Comparative Examples 1-1 to 1-3 and Examples 1-1 to 1-4. Each emulsion card stored for each time was placed in a food processor, and a textured vegetable protein material ("Apex 1000" manufactured by Fuji Oil Co., Ltd.) that had been previously hydrated twice, soy sauce, sake, ginger, sugar, salt, and seasonings were added, and the mixture was stirred in a food processor to obtain the dough for the pork cutlet-like foods of Comparative Examples 2-1, 2-3, 2-4, and Examples 2-1 to 2-4. In addition, the emulsion card of Comparative Example 1-1 and a transglutaminase preparation ("Activa Super Card") that had been stored for each time were placed in a food processor and stirred, and the hydrated textured vegetable protein material, soy sauce, sake, ginger, sugar, salt, and seasonings were added and stirred again in a food processor to obtain the dough for the pork cutlet-like food of Comparative Example 2-2. Each of the obtained doughs was molded into a shape of 5 cm x 9 cm x 1 cm to obtain a molded tonkatsu-like food product.

[0038] (Table 4) Evaluation results of composition and moldability of meat-like processed foods

[0039] (Evaluation of moldability) The moldability of the dough for the tonkatsu-like food was evaluated. The evaluation points were as follows. A product that received a score of 2 or more at each reaction time was considered to have passed the overall evaluation. The results are shown in Table 4 (lower row). 5 points: Can be easily molded. 4 points: Can be molded. 3 points: Can be molded to a large extent. 2 points: Can be molded with some difficulty. 1 point: Cannot be molded. 0 point: Cannot be molded at all.

[0040] In Comparative Example 2-1, the meat-like processed food containing emulsion curd with a reaction time of 0 minutes was easily molded. Meat-like processed foods containing emulsion curd with a reaction time of 30, 60, and 120 minutes were also easily molded. In Comparative Examples 2-2 and 2-3, the meat-like processed foods containing emulsion curd with a reaction time of 0 minutes were easily molded. As the reaction time increased, molding became impossible or moldability became difficult. Furthermore, in Comparative Example 2-4, which incorporated oil / fat composition E, in which transglutaminase was added to an oil / fat having an ascending melting point below 2°C, molding became impossible as the reaction time increased, and molding was not possible when emulsion curd after 120 minutes of reaction was used. In Examples 2-1 to 2-4, the meat-like processed foods containing emulsion curd with a reaction time of 0 minutes were easily molded. Meat-like processed foods containing emulsion curd with a reaction time of 30 minutes were also molded. Meat-like processed foods containing emulsion curds that had been left for 60 minutes could generally be molded. Meat-like processed foods containing emulsion curds that had been left for 120 minutes could also be molded, although with some difficulty. In particular, the meat-like processed foods using emulsion curds from Examples 1-3 had the best moldability (Examples 2-3). From the above, it was confirmed that the incorporation of the oil and fat composition of the present invention imparts appropriate binding properties to dough and provides good moldability, even when the transglutaminase reaction time is long.

[0041] (Study 3) Production of meat-like processed foods 2: Study of texture Emulsion curds of Comparative Example 3-1 and Examples 3-1 to 3-4 were prepared according to the formulations in Table 5. A powdered soy protein material ("New Fujipro FR" manufactured by Fuji Oil Co., Ltd.) was added to water and stirred for 3 minutes, and then oil / fat A or oil / fat compositions A to D was added thereto and stirred for 5 minutes to obtain emulsion curds of Comparative Example 3-1 and Examples 3-1 to 3-4. The emulsion curds of Examples 3-1 to 3-4 contained 0.09 U of transglutaminase per 1 unit of oil / fat. Transglutaminase preparation: "Activa Super Card" (manufactured by Ajinomoto Co., Inc., transglutaminase content 0.2%, titer 20 U / g)

[0042] Table 5: Emulsion card formulation

[0043] Preparation of meat-like processed foods According to the formulations in Table 6 (top row), the dough for the tonkatsu-like foods of Comparative Example 4-1 and Examples 4-1 to 4-4 was obtained. The emulsion cards of Comparative Example 3-1 and Examples 3-1 to 3-4 were placed in a food processor, and a textured vegetable protein material ("Apex 1000" manufactured by Fuji Oil Co., Ltd.) previously hydrated twice, soy sauce, sake, ginger, sugar, salt, and seasonings were added, and the mixture was stirred in a food processor to obtain the dough for the tonkatsu-like foods of Comparative Example 4-1 and Examples 4-1 to 4-4. Each of the obtained doughs was molded into 5 cm x 9 cm x 1 cm, and then the enzyme reaction time was set under two conditions: (a) refrigerated overnight storage, or (b) storage at 50 ° C for 1 hour. The molded products stored under each condition were heated at 90 ° C for 30 minutes, then coated with batter and breadcrumbs, and then oil-treated with rapeseed oil at 175 ° C for 4 to 6 minutes to obtain the tonkatsu-like foods. The emulsion cards used in this study were not designed with a pre-set enzyme reaction time.

[0044] (Table 6) Composition of meat-like processed foods and evaluation results of texture

[0045] (Evaluation of texture) Evaluation was carried out by five experienced panelists engaged in the processed food industry, who evaluated by consensus according to the following criteria. A score of 2 or more for both (a) and (b) was deemed to be a pass in the overall evaluation. The results are shown in Table 6 (bottom row). 5 points: firmly bound, with a hard texture. 4 points: generally firmly bound, with a hard texture. 3 points: bound, with a hard texture. 2 points: weakly bound, with a soft texture. 1 point: not bound, with a soft texture.

[0046] The meat-like processed food of Comparative Example 4-1, which did not contain transglutaminase, had a soft texture. On the other hand, the meat-like processed foods containing the oil and fat compositions of Examples 4-1 to 4-4 were all firmly bound and had a hard texture. Therefore, it was confirmed that an oil and fat composition for meat-like processed foods, which contains an oil and fat having an ascending melting point of 2°C or higher and 0.1 to 5 U of transglutaminase per 1 g of oil and fat, can improve all of the binding properties, moldability, and texture of meat-like processed foods.

Claims

1. An oil and fat composition for meat-like processed foods, comprising an oil and fat having an upward melting point of 2°C or higher and 0.1 to 5 U of transglutaminase per 1 g of oil and fat.

2. The fat and oil composition for meat-like processed foods according to claim 1, wherein the fat and oil has a solid fat content (SFC) of 5% or more at 10°C.

3. A method for producing a meat-like processed food, comprising the steps of mixing an oil composition containing 0.1 to 5 U of transglutaminase per 1 g of oil and having an upward melting point of 2°C or higher with a raw material containing a vegetable protein material, forming a dough, and heating the formed dough.

4. The method for producing a meat-like processed food according to claim 3, wherein the vegetable protein material is a soy protein material.

5. A method for producing a meat-like processed food according to claim 3 or 4, wherein the meat-like processed food does not contain egg white.

6. A method for producing an emulsion for meat-like processed foods, comprising an oil composition containing an oil having an upward melting point of 2°C or higher and 0.1 to 5 U of transglutaminase per 1 g of oil, a vegetable protein material and water, and including a stirring step.

7. A method for producing a meat-like processed food, comprising the steps of mixing the raw materials for the meat-like processed food, forming a dough, and heating the formed dough, the method including the steps of: mixing the raw materials for the meat-like processed food according to claim 6; and forming the dough.