Composition for processed food product or processed food product-like plant-based food, method for producing said composition, processed food product, and processed food product-like plant-based food

Abstract

The present invention provides: a composition for a processed meat food product or processed meat food product-like plant-based food, said composition having freeze-thaw resistance whereby the occurrence of syneresis and oil-off during freezing and thawing can be suppressed, suppressing decreases in heating yield, and being capable of imparting a sensation of juiciness to a processed food product; a composition for a processed seafood product or processed seafood product-like plant-based food, said composition having freeze-thaw resistance whereby the occurrence of syneresis and oil-off during freezing and thawing can be suppressed, and being capable of improving the chill storage properties and / or retort resistance of a processed seafood product or processed seafood product-like plant-based food; a method for producing said compositions; a processed meat food product; a processed meat food product-like plant-based food; a processed seafood product; and a processed seafood product-like plant-based food.　Provided are: a composition for a processed meat food product, for a processed meat food product-like plant-based food, for a processed seafood product, or for a processed seafood product-like plant-based food, said composition containing 20-50 mass% of oil and fat having a SFC at 10°C of 15% or more, 3-15 mass% of soybean protein, 0.5-3 mass% of methyl cellulose, and 45-76 mass% of water; and a method for producing said composition, said method including a step A for producing a composition A containing oil and fat, methyl cellulose, and water, a step B for producing a composition B containing oil and fat, soybean protein, and water, and a step C for mixing composition A and composition B.

Description

Composition for processed foods or processed-food-like plant-based foods, method for producing the same, and processed foods and processed-food-like plant-based foods

[0001] The present invention relates to a composition for processed foods or processed-food-like plant-based foods, a method for producing the same, and processed foods and processed-food-like plant-based foods.

[0002] There has been a demand for quality improvements in processed meat foods made from livestock or fish meat, such as by adding a juicy texture (see Patent Document 1). In addition, processed seafood foods such as chikuwa (fish cakes) and kamaboko (fish paste) are made primarily from fish meat and contain a large amount of animal protein.

[0003] Patent Document 1 discloses a quality improver for processed meat products that can impart a soft, juicy texture with a high meat graininess and can also increase yield during cooking, and that contains curdlan (a polysaccharide composed of β-1,3-glucan) and a thickening polysaccharide other than curdlan in a specific ratio.

[0004] On the other hand, the tightening of food supply and demand due to the global population growth has raised concerns about the limits of livestock and fishery resources, leading to concerns about rising raw material prices and supply shortages. As a result, progress is being made in the development of processed foods that reduce the amount of meat and fish used and supplement the reduced animal protein with plant proteins such as soy protein, i.e., so-called plant-based foods.

[0005] Plant-based foods use emulsion curds and vegetable oils. Emulsion curds are usually prepared just before use, but when storing them after preparation, they must be frozen due to hygiene concerns (see Patent Document 2).

[0006] JP 2019-83826 JP JP 1-231853

[0007] However, when stored frozen, water separation and oil loss occur after thawing, which causes changes in the physical properties of the emulsion curd, making it difficult to mix it with other ingredients.

[0008] Furthermore, when vegetable oils and fats are added, the cooking yield decreases, and the heating process causes dripping (the leakage of water and oils from the processed food), which causes the processed food to shrink and lose its volume. At the same time, the leakage of umami components also occurs, resulting in a poor taste.

[0009] As mentioned above, processed meat foods, including plant-based foods, are also required to have a juicy texture.

[0010] Furthermore, when processed seafood products are distributed refrigerated, there is a problem that the texture deteriorates over time (deterioration of refrigerated storage stability), and when they are retorted for distribution at room temperature, there is a problem that the texture deteriorates (deterioration of retort resistance).

[0011] The object of the present invention is to provide a composition for processed meat foods or processed meat-like plant-based foods that has freeze-thaw resistance that can suppress the occurrence of syneresis and oil-off during freezing and thawing, suppresses a decrease in heating yield, and can impart a juicy feel to processed foods; a composition for processed seafood foods or processed seafood-like plant-based foods that has freeze-thaw resistance that can suppress the occurrence of syneresis and oil-off during freezing and thawing, and can improve the refrigerated storage stability and / or retort resistance of processed seafood foods or processed seafood-like plant-based foods; methods for producing the same; and processed meat foods, processed meat-like plant-based foods, processed seafood foods, and processed seafood-like plant-based foods.

[0012] In order to achieve the above-mentioned object, the present invention provides the following compositions for processed foods or processed-food-like plant-based foods, methods for producing the same, and processed foods and processed-food-like plant-based foods.

[0013] In this specification, the expression X (numerical value) to Y (numerical value) means at least X and at most Y, unless otherwise specified. Furthermore, fats and oils mean "oils and / or greases".

[0014] [0] A composition for processed foods or processed food-like plant-based foods, comprising 20 to 50% by mass of a mixed oil and fat having an SFC of 15% or more at 10°C, 3 to 15% by mass of soy protein, 0.5 to 3% by mass of methylcellulose, and 45 to 76% by mass of water. [1] A composition for processed meat foods, processed meat-like plant-based foods, processed seafood foods, or processed seafood-like plant-based foods, comprising 20 to 50% by mass of a mixed oil and fat having an SFC of 15% or more at 10°C, 3 to 15% by mass of soy protein, 0.5 to 3% by mass of methylcellulose, and 45 to 76% by mass of water. [2] The composition according to [0] or [1], wherein the oil and fat comprises oil and fat A and oil and fat B having a lower melting point than oil and fat A. [3] The composition according to [2] above, wherein the oil / fat A contains one or more selected from lauric oils and palm oils. [4] The composition according to [2] or [3] above, wherein the oil / fat B contains an oil / fat that is liquid at 20°C. [5] The composition according to any one of [0] to [4] above, wherein the soy protein contains isolated soy protein. [6] A quality improver for processed meat foods, processed meat-like plant-based foods, processed seafood foods, or processed seafood-like plant-based foods, comprising the composition according to any one of [1] to [5] above. [7] A method for producing the composition according to [0] or [1] above, comprising: step A producing composition A containing oil / fat, methylcellulose, and water; step B producing composition B containing oil / fat, soy protein, and water; and step C mixing composition A and composition B. [8] The production method according to [7] above, wherein in step C, composition A and composition B are mixed in a mass ratio of 2:8 to 8:2. [9] The production method according to [0] or [1] above, comprising a step of adding the oil, the methyl cellulose, the soy protein, and the water all at once, wherein in the step, the soy protein is added after adding and mixing 50% by mass or more of the total amount of water to be added, or is added simultaneously with 50% by mass or more of the total amount of water to be added.

[10] A processed meat food containing the composition according to any one of [1] to [5] above.

[11] A processed meat food-like plant-based food containing the composition according to any one of [1] to [5] above.

[12] A processed seafood product containing the composition according to any one of [1] to [5].

[13] A processed seafood-like plant-based food containing the composition according to any one of [1] to [5].

[0015] According to the present invention, it is possible to provide a composition for processed meat foods or processed meat-like plant-based foods that has freeze-thaw resistance that can suppress the occurrence of water syneresis and oil-off during freezing and thawing, suppresses a decrease in heating yield, and imparts a juicy feel to processed foods; a composition for processed seafood foods or processed seafood-like plant-based foods that has freeze-thaw resistance that can suppress the occurrence of water syneresis and oil-off during freezing and thawing, and can improve the refrigerated storage stability and / or retort resistance of processed seafood foods or processed seafood-like plant-based foods; methods for producing the same; and processed meat foods, processed meat-like plant-based foods, processed seafood foods, and processed seafood-like plant-based foods.

[0016] Specific embodiments of the present invention will be described in detail below, but the present invention is not limited to the following embodiments and can be practiced with appropriate modifications within the scope of the object of the present invention. Furthermore, the preferred and more preferred aspects exemplified below can be used in appropriate combinations with each other, regardless of expressions such as "for example," "preferred," and "more preferred." Furthermore, the descriptions of numerical ranges are merely examples, and ranges obtained by appropriately combining the upper and lower limits of each range and the numerical values ​​of the examples can also be preferably used (for example, when A-B or C-D is described, A-D or C-B can be used as a combination). Furthermore, terms such as "contain" or "comprise" may be interpreted as "essentially consisting of" or "consisting only of."

[0017] [Composition for Processed Foods or Processed Food-Like Plant-Based Foods] A composition for processed foods or processed food-like plant-based foods according to an embodiment of the present invention (hereinafter referred to as "this embodiment") contains 20 to 50 mass % of an oil or fat having an SFC at 10°C of 15% or more, 3 to 15 mass % of soy protein, 0.5 to 3 mass % of methylcellulose, and 45 to 76 mass % of water.

[0018] The processed food or processed food-like plant-based food is preferably a processed meat food or a processed meat-like plant-based food. That is, the composition for processed foods or processed food-like plant-based foods according to this embodiment is preferably a composition for processed meat foods or processed meat-like plant-based foods that contains 20 to 50% by mass of an oil or fat having an SFC at 10°C of 15% or more, 3 to 15% by mass of soy protein, 0.5 to 3% by mass of methylcellulose, and 45 to 76% by mass of water.

[0019] The processed food or processed-food-like plant-based food is preferably a processed marine food or a processed marine food-like plant-based food. That is, the composition for processed foods or processed-food-like plant-based foods according to this embodiment is preferably a composition for processed marine foods or processed marine food-like plant-based foods that contains 20 to 50% by mass of an oil or fat having an SFC at 10°C of 15% or more, 3 to 15% by mass of soy protein, 0.5 to 3% by mass of methylcellulose, and 45 to 76% by mass of water.

[0020] (Fats and Oils) In this embodiment, fats and oils having an SFC at 10°C of 15% or more are used. The fats and oils used in this embodiment preferably have an SFC at 10°C of 15 to 80%, more preferably 20 to 70%, and even more preferably 25 to 50%. The SFC at 5°C of the fats and oils is preferably 25 to 80%, more preferably 30 to 70%, and even more preferably 35 to 50%. The SFC at 15°C of the fats and oils is preferably 5 to 50%, more preferably 7 to 30%, and even more preferably 10 to 20%. When the SFC is within the above range, the effects of the present invention, particularly the aforementioned freeze-thaw resistance effect, can be obtained. The SFC (solid fat content) of the fats and oils can be measured in accordance with "2.2.9-2013 Solid Fat Content (NMR Method)," Standard Methods for Analysis of Fats, Oils, and Related Materials, 2013 Edition, published by the Japan Oil Chemists' Society.

[0021] The fat or oil used in this embodiment may be a single fat or oil, or a mixed fat or oil containing two or more fats, as long as it satisfies the SFC. A mixed fat or oil containing two or more fats is preferred.

[0022] As the fat or oil consisting of only one kind, for example, fractionated palm oil or oil can be used.

[0023] The mixed oils and fats obtained by mixing two or more types of oils and fats may be a mixed oil and fat containing two or more types selected from the above-mentioned single type of oils and fats (for example, two or more types of fractionated oils and fats having different degrees of fractionation of palm oil), but the mixed oils and fats described below are preferred.

[0024] The composition according to the present embodiment contains the above-mentioned oil / fat in an amount of 20 to 50% by mass, preferably 24 to 48% by mass, more preferably 28 to 46% by mass, even more preferably 32 to 44% by mass, and most preferably 35 to 40% by mass.

[0025] (Mixed Oils and Fats) In the present embodiment, it is preferable to use mixed oils and fats as the oils and fats.

[0026] The mixed oils and fats used in this embodiment have an SFC at 10°C of 15% or more, preferably 15 to 80%, more preferably 20 to 70%, and even more preferably 25 to 50%. The SFC at 5°C of the mixed oils and fats is preferably 25 to 80%, more preferably 30 to 70%, and even more preferably 35 to 50%. The SFC at 15°C of the mixed oils and fats is preferably 5 to 50%, more preferably 7 to 30%, and even more preferably 10 to 20%. When the SFC is within the above range, the effects of the present invention, particularly the aforementioned freeze-thaw resistance effect, can be obtained. The SFC (solid fat content) of the mixed oils and fats can be measured in accordance with "2.2.9-2013 Solid Fat Content (NMR Method)," Standard Methods for Analysis of Fats, Oils, and Related Materials, 2013 Edition, published by the Japan Oil Chemists' Society.

[0027] The mixed oils and fats used in this embodiment may be any mixed oils and fats containing two or more types of oils and fats as long as they satisfy the above-mentioned SFC. However, it is preferable that the mixed oils and fats contain the following oil and fat A and the following oil and fat B having a lower melting point than the oil and fat A, or the mixed oils and fats contain two or more types selected from the following oil and fat A.

[0028] Oils and fats A: The oils and fats A used in this embodiment are not particularly limited as long as they are edible, but preferably contain one or more selected from lauric oils and palm-based oils, and more preferably use one or more each of lauric oils and palm-based oils. Here, lauric oils and fats refer to oils and fats containing 35% by mass or more of lauric acid among the fatty acids constituting the oils and fats, such as coconut oil, palm kernel oil, fractionated oils and fats thereof, interesterified oils and fats, and hydrogenated oils and fats. Palm-based oils and fats refer to palm oil and oils obtained by fractionating palm oil as a raw material, as well as oils and fats obtained by interesterifying them, such as the soft fraction of palm oil fractions (palm olein, palm superolein, etc.), palm oil mid-melting point fractions, hydrogenated oils and fats thereof, and the like. These oils and fats A may be used alone or in combination of two or more.

[0029] The fat / oil A preferably contains 40 to 100% by mass of fat / oil having a melting point of 15 to 45°C. The melting point is preferably 20 to 40°C, more preferably 20 to 35°C, and even more preferably 20 to 30°C. The content of the fat / oil is preferably 50 to 95% by mass, more preferably 55 to 85% by mass, and even more preferably 60 to 80% by mass. Here, the melting point of the fat / oil refers to the "slope melting point." The slip melting point can be measured in accordance with the method of "2.2.4.2-1996 Melting Point (Slip Melting Point)" of the Standard Methods for Analysis of Fats, Oils, and Related Materials, 2013 Edition, published by the Japan Oil Chemists' Society. Furthermore, when the fat / oil is a mixture of multiple types of fats and oils (mixed fat / oil), the melting point in the present invention refers to the slip melting point of the mixed fat / oil.

[0030] The fat or oil having a melting point of 15 to 45°C is not particularly limited as long as it has the desired melting point, and examples thereof include lauric fats and palm-based fats and oils. Here, the lauric fats and palm-based fats and oils are as described above. Preferably, the fat or oil is one or more selected from lauric fats and palm-based fats and oils, and more preferably, one or more selected from palm oil mid-melting point fractions and refined coconut oil.

[0031] Oils and fats B: The oils and fats B used in this embodiment are oils and fats with a melting point lower than that of oils and fats A (preferably by at least 1°C lower, more preferably by at least 3°C ​​lower, and even more preferably by at least 5°C lower). While there are no particular limitations on the melting point as long as it is an edible oil and fat, oils and fats that are liquid at 20°C are preferred, and vegetable oils that are liquid at 20°C are more preferred. Specific examples include soybean oil, rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, grapeseed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, olive oil, rice bran oil, and wheat germ oil. The oils and fats may be unrefined or refined, but it is preferable to use refined oils and fats. These may be produced by conventionally known methods, or commercially available products may be used. The fats and oils B may be used alone or in combination of two or more.

[0032] Animal fats, oils and fats synthesized from glycerin and fatty acids, their fractionated oils and fats, interesterified oils and fats, etc. can also be used. Examples of animal fats include chicken oil and fish oil. Examples of oils and fats synthesized from glycerin and fatty acids include medium-chain triglycerides (MCTs). Examples of fractionated oils and fats include fractionated oils and fats of palm oil such as palm olein, palm superolein, palm stearin, and palm midfraction. Examples of interesterified oils and fats include interesterified oils and fats of palm oil or fractionated oils of palm oil with other liquid oils, or interesterified oils and fats of MCT with vegetable oil, etc. One or more of these can be used, and they can also be used in combination with the above-mentioned vegetable oil. These can be synthetic products produced by conventionally known methods, or commercially available products can be used.

[0033] The composition according to the present embodiment contains the mixed oil / fat in an amount of 20 to 50% by mass, preferably 24 to 48% by mass, more preferably 28 to 46% by mass, even more preferably 32 to 44% by mass, and most preferably 35 to 40% by mass.

[0034] The content of fat A in the mixed fats and oils is preferably 30 to 100% by mass, more preferably 45 to 85% by mass, and most preferably 55 to 75% by mass. The content of fat B in the mixed fats and oils is preferably 0 to 70% by mass, more preferably 15 to 55% by mass, and most preferably 25 to 45% by mass. When the contents of fat A and fat B are within the above ranges, the effects of the present invention, particularly the aforementioned freeze-thaw resistance effect, can be more effectively obtained.

[0035] (Soy Protein) In this embodiment, the soy protein may be isolated soy protein, concentrated soy protein, extracted soy protein, defatted soybeans, soy flour, etc., and may be used alone or in combination of two or more. The soy protein preferably contains isolated soy protein. The proportion of isolated soy protein in the soy protein is preferably 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, or 98% by mass or more, and more preferably 100% by mass.

[0036] Isolated soy protein contains water-soluble protein isolated from soybeans as its main component, and generally contains 85% by mass or more of protein on a dry matter basis (usually containing approximately 3 to 7% by mass of moisture). It is preferable to use isolated soy protein with a protein content of 85 to 97% by mass, and more preferably 86 to 95% by mass. In this embodiment, components other than protein in isolated soy protein (moisture, lipids, carbohydrates, ash, etc.) are also included in the "soy protein content" (3 to 15% by mass). The same applies to concentrated soy protein, extracted soy protein, etc.

[0037] Isolated soy protein can be produced by extracting defatted soybeans with water under neutral to weakly alkaline conditions, separating the okara (soybean pulp), adjusting the resulting extract to an acidic level near the isoelectric point of the soy protein to form a precipitate, thereby separating the whey component, dissolving the precipitate, neutralizing it, and then drying it. Isolated soy protein can be produced from defatted soybeans in this way, but commercially available products can also be used. Examples of commercially available isolated soy protein products include "Solpy 5000H" and "Solpy 6000H" sold by Nisshin Oillio Group, Ltd.

[0038] Commercially available soy proteins other than isolated soy protein can also be used. For example, a commercially available concentrated soy protein product is "Arcon F" sold by ADM, a commercially available defatted soybean product is "Soya Flour A" sold by The Nisshin Oillio Group, Ltd., and a commercially available soy flour product is "Alpha Plus HS-600" and "Soya Flour NSA" sold by The Nisshin Oillio Group, Ltd.

[0039] The composition according to this embodiment contains 3 to 15% by mass of the soy protein, preferably 3 to 12% by mass, more preferably 4 to 10% by mass, even more preferably 5 to 9.5% by mass, even more preferably 5.5 to 9% by mass, and most preferably 6 to 8% by mass.

[0040] (Methylcellulose) In the present embodiment, methylcellulose can be obtained from plant pulp or the like, and is made water-soluble by ether-substitution of some of the hydroxyl groups with methyl groups. Methylcellulose dissolved in water has the property of gelling when heated to a temperature above its gelation temperature, and returning to an aqueous solution when cooled to a temperature below its gelation temperature, thereby eliminating the gel.

[0041] The viscosity of the methyl cellulose in this embodiment, when measured at 20°C in a 2% by mass aqueous solution, is preferably 3,000 to 80,000 mPa s, more preferably 10,000 to 70,000 mPa s, and most preferably 35,000 to 60,000 mPa s. When the viscosity of the 2% by mass aqueous solution is within the above range, the effects of the present invention are easily achieved. In the present invention, the viscosity of the methyl cellulose can be measured using an Ubbelohde viscometer specified in JIS K2283-1993.

[0042] Furthermore, the gelling temperature of the methylcellulose in this embodiment is preferably 25 to 60°C, more preferably 30 to 50°C, and most preferably 35 to 45°C.

[0043] The composition according to this embodiment contains 0.5 to 3% by mass of the methyl cellulose, preferably 0.5 to 2% by mass, more preferably 0.6 to 1.8% by mass, even more preferably 0.7 to 1.6% by mass, even more preferably 0.8 to 1.4% by mass, and most preferably 0.9 to 1.2% by mass.

[0044] (Water) In the present embodiment, the water is not particularly limited, but may be tap water, groundwater, purified water (distilled water, ion-exchanged water, etc.), pure water, etc. Ice water may also be used.

[0045] The composition according to this embodiment contains 45 to 76% by mass of water, preferably 46 to 76% by mass, more preferably 47 to 71% by mass, even more preferably 48 to 66% by mass, still more preferably 50 to 61% by mass, and most preferably 53 to 58% by mass.

[0046] The composition according to the present embodiment may contain various additives in addition to the above-mentioned raw materials, as long as the effects of the present invention are not impaired. Examples of such additives include emulsifiers, antioxidants, pH adjusters, thickeners, colorants, and preservatives. These additives may be used alone or in combination of two or more.

[0047] (Uses) The composition according to this embodiment is added as a raw material during the production of processed foods such as processed meat foods, processed meat-like plant-based foods, processed seafood foods, and processed seafood-like plant-based foods, as described below. Alternatively, it is used in any of applications such as coating, placing, sandwiching, or injection into intermediate or final processed products of processed meat foods, processed meat-like plant-based foods, processed seafood foods, and processed seafood-like plant-based foods. The composition according to this embodiment can also be used as a partial or complete replacement for solid animal fats such as lard and beef tallow used in processed meat foods and processed meat-like plant-based foods. The composition according to this embodiment can also be used as a partial or complete replacement for protein raw materials used in processed seafood foods and processed seafood-like plant-based foods.

[0048] [Method for producing a composition for processed foods] The method for producing a composition for processed foods according to this embodiment is a method for producing the composition for processed foods according to this embodiment, and includes step A of producing composition A containing an oil or fat (preferably oil or fat A), methyl cellulose, and water, step B of producing composition B containing an oil or fat (preferably oil or fat B), soy protein, and water, and step C of mixing composition A and composition B. The definitions of each raw material are as described above.

[0049] The method for producing the processed food composition according to this embodiment is not particularly limited, and may be a method in which the raw materials are added and mixed all at once without dividing the steps, but a method in which the steps are divided as described above is preferred. When producing without dividing the steps, the mixed oils and fats described above may be prepared by mixing two or more types of oils and fats and then using the mixture to produce the processed food composition, or each of the two or more types of oils and fats may be added and mixed all at once with other raw materials during the production of the processed food composition. In this case, the two or more types of oils and fats are preferably oils and fats A and B, but may also be two or more types selected from oils and fats A. Note that adding all at once means adding the raw materials to one container, and includes not only adding all the raw materials to one container at the same time, but also adding the raw materials to one container sequentially. When adding in order, it is preferable to add the soy protein after adding and mixing water (most preferably the total amount of water, and preferably half (50% by mass or more), 60% by mass or more, 70% by mass or more, 80% by mass or more, or 90% by mass or more) or simultaneously with water (as above). Here, it is preferable to add the soy protein after dispersing it in fat or oil so that the soy protein quickly swells in water. The fat or oil in which the soy protein is dispersed is preferably fat or oil B, more preferably a fat or oil that is liquid at 20°C. The amount of soy protein added that is dispersed in advance in fat or oil (preferably 50% by mass or more of the total amount of fat or oil B added, more preferably 75% by mass or more, and even more preferably 100% by mass) is preferably 50% by mass or more of the total amount of soy protein added, more preferably 75% by mass or more, and even more preferably 100% by mass.

[0050] (Step A) Step A is a step of producing composition A containing an oil or fat, methyl cellulose, and water. As the oil or fat in step A, the above-mentioned oil or fat consisting of only one kind (for example, fractionated palm oil) can be used, but it is preferable to use oil or fat A.

[0051] The content of the oil or fat in composition A is preferably 30 to 60 mass %, more preferably 35 to 58 mass %, even more preferably 40 to 56 mass %, and most preferably 45 to 55 mass %.

[0052] The content of methylcellulose in composition A is preferably 1 to 4 mass %, more preferably 1.2 to 3.4 mass %, even more preferably 1.4 to 2.8 mass %, and most preferably 1.6 to 2.4 mass %.

[0053] The water content in composition A is preferably 39 to 69 mass %, more preferably 40 to 61 mass %, even more preferably 42 to 58 mass %, and most preferably 43 to 53 mass %.

[0054] The fat or oil preferably has a melting point of 15 to 45°C. The melting point is preferably 20 to 40°C, more preferably 20 to 35°C, and even more preferably 20 to 30°C.

[0055] The fat or oil having a melting point of 15 to 45°C may be a mixture of multiple fats or oils as long as they have the desired melting point, and may be a mixture of two or more types of fats or oils selected from the above-mentioned lauric fats and palm fats, or may further be a mixture of fats or oils that are liquid at room temperature, such as soybean oil, rapeseed oil, etc. Preferably, the fat or oil is one or more types selected from palm fats and lauric fats, and more preferably, one or more types selected from palm oil mid-melting point fraction and refined coconut oil.

[0056] Composition A may contain various additives in addition to the above-mentioned raw materials, as long as the effects of the present invention are not impaired. Examples of such additives include emulsifiers, antioxidants, pH adjusters, thickeners, colorants, and preservatives. These additives may be used alone or in combination of two or more.

[0057] Specific examples of the method for producing composition A include a step of heating a fat or oil to obtain a fluid fat or oil, a step of mixing the fluid fat or oil with methyl cellulose to obtain a preparation, and a step of mixing the preparation with water. Here, the step of mixing the preparation with water may be performed by gradually adding water while stirring the preparation, or by gradually adding the preparation with water while stirring the water.

[0058] In the above production examples, the product temperature of the oil or fat during heating is preferably 20 to 60°C, more preferably 25 to 50°C, and most preferably 25 to 40°C. The heating time is preferably 10 to 80 minutes, more preferably 10 to 50 minutes, and most preferably 10 to 30 minutes after the product temperature of the oil or fat reaches the melting point temperature of the oil or fat, or when the oil or fat is in a liquid state. The product temperature of the water is preferably 0 to 15°C, more preferably 0 to 10°C, and most preferably 0 to 5°C.

[0059] In the above production examples, the preparation and water may be mixed either manually or mechanically. For mechanical mixing, a stirrer such as a blender mixer, propeller mixer, disperser mixer, paddle mixer, cutter mixer, or silent cutter can be used. Using a stirrer is preferable because it allows for a more homogeneous mixture. When using a stirrer, the stirring conditions (rotation speed, stirring time) are not particularly limited as long as they allow for sufficient mixing of the preparation and water. For example, when a hand mixer is used as the stirrer for the step of adding and mixing water at 0 to 15°C to the preparation, the rotation speed is preferably 10,000 to 20,000 rpm, more preferably 12,000 to 18,000 rpm, and most preferably 16,000 to 18,000 rpm, and the stirring time is preferably 1 to 10 minutes, more preferably 2 to 7 minutes, and most preferably 3 to 6 minutes.

[0060] (Step B) Step B is a step of producing a composition B containing an oil or fat, soy protein, and water. As the oil or fat in step B, the above-mentioned single oil or fat (for example, fractionated palm oil) and / or oil or fat A can be used, but it is preferable to use oil or fat B.

[0061] The content of the oil or fat in composition B is preferably 5 to 40% by mass, more preferably 8 to 37% by mass, even more preferably 10 to 35% by mass, and most preferably 20 to 30% by mass.

[0062] The content of soy protein in composition B is preferably 6 to 24% by mass, more preferably 8 to 20% by mass, even more preferably 11 to 18% by mass, and most preferably 12 to 16% by mass.

[0063] The water content in Composition B is preferably 54 to 89% by mass, more preferably 55 to 84% by mass, even more preferably 56 to 79% by mass, and most preferably 58 to 68% by mass. In order to suppress temperature rise during the production process of Composition B, it is preferable to use ice water in which 1 / 4 to 1 / 2 of the mass of the water is ice.

[0064] In addition to the fat / oil, soy protein, and water, Composition B preferably contains one or more emulsifiers selected from polyglycerol condensed ricinoleate esters and sucrose fatty acid esters, and / or modified starch. The one or more emulsifiers selected from polyglycerol condensed ricinoleate esters and sucrose fatty acid esters may be contained in an amount of, for example, 0.3 to 7% by mass. The polyglycerol condensed ricinoleate esters and sucrose fatty acid esters may be commercially available products or products produced by conventionally known methods. The polyglycerol condensed ricinoleate esters and sucrose fatty acid esters may be used alone or in combination of two or more. The modified starch may be contained in an amount of, for example, 0.1 to 20% by mass. The modified starch is not particularly limited as long as it is usable in the food industry, and can be appropriately selected and used. Commercially available products or products produced by conventionally known methods may be used. The modified starch may be used alone or in combination of two or more.

[0065] Composition B may also contain various additives in addition to the above ingredients, as long as the effects of the present invention are not impaired. Examples of such additives include emulsifiers, antioxidants, pH adjusters, thickeners, colorants, and preservatives. These additives may be used alone or in combination of two or more.

[0066] A specific example of the method for producing composition B includes a step of mixing water and soy protein to obtain a mixture, and a step of mixing the mixture with oil and fat and homogenizing the mixture.

[0067] In the step of mixing water and soy protein to obtain a mixture, the soy protein is mixed while swelling with water to obtain a mixture. When a chemically modified starch is added, it is preferable to mix the chemically modified starch with the soy protein before mixing with water.

[0068] In the step of mixing and homogenizing the mixture with the fat or oil, for example, the fat or oil is added to the mixture and then thoroughly mixed to homogenize it.

[0069] When other raw materials are added, they may be added at any of the above steps, but it is preferable to add water-soluble materials at the step of obtaining the mixture, and it is preferable to add oil-soluble materials at the step of homogenizing.

[0070] The order of Step A and Step B does not matter. Either Composition A or Composition B may be produced first, or they may be produced simultaneously.

[0071] (Step C) Step C is a step of mixing composition A produced in step A and composition B produced in step B.

[0072] In step C, composition A and composition B are preferably mixed in a mass ratio of 2:8 to 8:2, more preferably 3:7 to 7:3, and even more preferably 4:6 to 6:4.

[0073] [Quality improver for processed meat foods or processed meat-like plant-based foods] The processed food composition according to this embodiment can be used as a quality improver for processed meat foods or processed meat-like plant-based foods. Quality improvement here specifically refers to suppressing a decrease in the heating yield of processed meat foods or processed meat-like plant-based foods, and imparting a juicy texture to the processed foods. The quality improver according to this embodiment, like the processed food composition according to this embodiment, is added to or mixed with processed meat foods or processed meat-like plant-based foods.

[0074] The quality improver for processed meat foods or processed meat-like plant-based foods according to this embodiment contains the processed food composition according to this embodiment. The quality improver according to this embodiment preferably contains 90% by mass or more of the composition, more preferably 95% by mass or more, even more preferably 98% by mass or more, and most preferably 100% by mass. The quality improver according to this embodiment may contain a composition intended for other quality improvement, or may contain a composition intended for the same quality improvement in order to enhance its effectiveness.

[0075] [Quality improver for processed seafood foods or processed seafood-like plant-based foods] The composition according to this embodiment can be used as a quality improver for processed seafood foods or processed seafood-like plant-based foods. The term "quality improvement" as used herein specifically refers to improving the refrigerated storage stability and / or retort resistance of processed seafood foods or processed seafood-like plant-based foods. The quality improver according to this embodiment, like the composition according to this embodiment, is added to or mixed with processed seafood foods or processed seafood-like plant-based foods.

[0076] The quality improver for processed seafood foods or processed seafood-like plant-based foods according to this embodiment contains the composition according to this embodiment. The quality improver according to this embodiment preferably contains the composition in an amount of 90% by mass or more, more preferably 95% by mass or more, even more preferably 98% by mass or more, and most preferably 100% by mass. The quality improver according to this embodiment may contain a composition intended for other quality improvement, or may contain a composition intended for the same quality improvement in order to enhance its effectiveness.

[0077] [Processed Meat Food] The processed meat food according to this embodiment contains the composition according to this embodiment and / or the quality improver according to this embodiment.

[0078] The processed meat food according to this embodiment is not particularly limited as long as it is a food that is processed and produced by heating or the like using meat as a main ingredient. Examples of processed meat foods include sausage, salami, pressed ham, hamburger steak, meatball, minced meat cutlet, shumai, meatball, pork cutlet, roasted pork fillet, bacon, chicken nuggets, steak, meat bun, dumpling, patty, frankfurter, corn hot dog, spring roll, xiaolongbao, meat pie, ravioli, lasagna, meatloaf, stuffed cabbage rolls, stuffed peppers, and various other processed foods that use minced meat. The processed meat food is preferably a processed meat food that is typically blended with block-shaped pork fat or beef fat and heat-treated, such as sausage, salami, pressed ham, etc.

[0079] The content of the composition according to this embodiment in the processed meat food of this embodiment can be adjusted appropriately depending on the type of processed meat food in accordance with the respective known manufacturing methods and manufacturing conditions, and is not particularly limited, but is preferably 1 to 35 mass%, more preferably 3 to 30 mass%, even more preferably 4 to 25 mass%, and most preferably 5 to 15 mass%.

[0080] [Plant-based food similar to processed meat food] The plant-based food similar to processed meat food (also referred to as plant-based food) of this embodiment contains the composition of this embodiment and / or the quality improver of this embodiment.

[0081] The processed meat-like plant-based food of this embodiment refers to a processed food that uses plant-derived ingredients as a substitute for the animal ingredients such as meat, eggs, milk, and butter in the above-mentioned processed meat food. However, it is not necessary for the ingredients to be all plant-derived; some of the ingredients and food additives may contain animal-derived ingredients.

[0082] The content of the composition according to this embodiment in the processed meat food-like plant-based food according to this embodiment can be adjusted appropriately depending on the type of plant-based food in accordance with the respective known production methods and production conditions, and is not particularly limited, but is preferably 1 to 35% by mass, more preferably 3 to 30% by mass, even more preferably 4 to 25% by mass, and most preferably 5 to 15% by mass.

[0083] [Processed Seafood Food] The processed seafood food according to this embodiment contains the composition according to this embodiment and / or the quality improver according to this embodiment.

[0084] The processed seafood food according to this embodiment is not particularly limited as long as it is a food that is processed and manufactured by heating or the like using seafood as a main ingredient. Examples of processed seafood foods include fish sausage, fish hamburger steak, kamaboko, crab sticks, chikuwa, satsumaage, fish balls, and other processed foods that use various types of fish meat. Seafood paste products that use minced fish meat or the like as a main ingredient are preferred. In addition to various fish, seafood products also include crustaceans such as shrimp and crab, shellfish such as scallops and clams, and cephalopods such as squid and octopus.

[0085] The content of the composition according to this embodiment in the processed seafood food according to this embodiment can be adjusted appropriately according to the type of processed seafood food and in accordance with the respective known production methods and production conditions, and is not particularly limited, but is preferably 1 to 35 mass%, more preferably 1.5 to 30 mass%, even more preferably 2 to 20 mass%, and most preferably 2.5 to 10 mass%.

[0086] [Plant-based food similar to processed seafood] The plant-based food similar to processed seafood (also referred to as plant-based food) according to this embodiment contains the composition according to this embodiment and / or the quality improver according to this embodiment.

[0087] The processed seafood plant-based food according to this embodiment refers to a processed food that uses plant-derived ingredients as a substitute for animal-derived ingredients such as fish meat, fish eggs, fish meal, fish oil, and fish sauce in the above-mentioned processed seafood food. However, it is not limited to foods that contain only plant-derived ingredients, and some ingredients and food additives may contain animal-derived ingredients.

[0088] The content of the composition according to this embodiment in the processed seafood-like plant-based food according to this embodiment can be adjusted appropriately depending on the type of plant-based food in accordance with known production methods and conditions, and is not particularly limited, but is preferably 1 to 35% by mass, more preferably 1.5 to 30% by mass, even more preferably 2 to 20% by mass, and most preferably 2.5 to 10% by mass.

[0089] [Effects of the Present Embodiment] According to the present embodiment, since the physical properties are stable without causing water separation or oil loss even after freezing and thawing, the product can be stored frozen and does not need to be prepared immediately before use. In other words, since the frozen product can be produced in bulk and distributed over a wide area, it is possible to eliminate the need to produce a composition for processed meat foods, processed meat-like plant-based foods, processed seafood foods, or processed seafood-like plant-based foods at a processed food manufacturing site.

[0090] Furthermore, according to this embodiment, yield loss due to heating is unlikely to occur. That is, since there is little outflow (drip) of water or oil from the composition or quality improver according to this embodiment when heated, processed meat foods and processed meat food-like plant-based foods containing the composition or quality improver according to this embodiment have an excellent juicy texture (the richness of meat juices that seep out when eaten).

[0091] Furthermore, according to this embodiment, it is possible to provide processed meat foods and processed meat food-like plant-based foods that have excellent texture (chewiness: moderate hardness when eaten).

[0092] Furthermore, according to this embodiment, it is possible to provide processed meat foods and processed meat food-like plant-based foods that have excellent shape retention (do not crumble when picked up with chopsticks or tongs).

[0093] Furthermore, according to this embodiment, it is possible to provide a processed seafood product and a processed seafood-like plant-based food with improved refrigerated storage properties, which have a smooth texture and elasticity even after refrigerated storage (in a preferred embodiment, equivalent to that before frozen storage).

[0094] Furthermore, according to this embodiment, it is possible to provide a processed seafood food and a processed seafood-like plant-based food with improved retort resistance that has a smooth texture and elasticity even after retort treatment (in a preferred embodiment, equivalent to that before retort treatment).

[0095] The present invention will now be described with reference to examples, but the present invention is not limited to these examples.

[0096] [Raw Materials] The following raw materials were used: Fractionated palm oil (referred to as PMF in the table) (Fat A): palm oil mid-melting point fraction, manufactured by The Nisshin Oillio Group, Ltd., melting point 29°C. Palm oil (Fat A): refined palm oil, manufactured by The Nisshin Oillio Group, Ltd., melting point 24°C. Rapeseed oil (Fat B): trade name "Nissin Canola Oil", manufactured by The Nisshin Oillio Group, Ltd., refined rapeseed oil that is liquid at 20°C. Soy protein: trade name "Solpy 6000H", manufactured by The Nisshin Oillio Group, Ltd., isolated soy protein, protein content 87% by mass. Methylcellulose (referred to as MC in the table): trade name "Methocel MX0209", manufactured by Unitec Foods Co., Ltd., viscosity of 2% by mass aqueous solution at 20°C 50,000 mPa·s, gelation temperature 38 to 44°C. The viscosity of a 2% by mass aqueous solution of the above methylcellulose conforms to JIS C 1999 / 1999 / 2000. Measurements were made in accordance with K2283-1993. Water (ice water or cold water): distilled water

[0097] [Preparation of Composition A] Oil A (a blend of fractionated palm oil and coconut oil in a mass ratio of 7:3) was heated to a fluid state, and then methylcellulose was added and stirred in a food processor to obtain a preparation in which methylcellulose was uniformly dispersed in the oil. Next, water (cold water) was added to the preparation while stirring, and the mixture was stirred in a food processor for 5 minutes (1500 rpm), after which stirring was stopped to obtain Composition A Blending Examples 1 to 6. The blending ratios (mass %) of each raw material are as shown in Table 1.

[0098] [Preparation of Composition B] Ice water and soy protein were placed in a food processor, and the soy protein was thoroughly mixed with the water. The mixture was then stirred for several minutes to swell the soy protein. Rapeseed oil was added in small amounts to the resulting mixture, and the stirring and homogenization process was repeated until the entire amount of rapeseed oil was added. The mixture was further stirred for several minutes, while taking care not to increase the product temperature, to obtain Composition Examples 1 to 6 of Composition B, which were homogeneous and elastic. The composition (mass %) of each raw material is as shown in Table 1.

[0099]

[0100] [Production of quality improver (for processed meat foods, for processed meat-like plant-based foods, for processed seafood foods, or compositions for processed seafood-like plant-based foods)] (Examples 1 to 6: produced by divided process) Formulation example 1 of composition A and formulation example 1 of composition B were mixed and stirred in a food processor in the mass ratios shown in Table 1 to produce a homogeneous quality improver (Example 1). As in Example 1, formulation examples 2 to 6 of composition A and formulation examples 2 to 6 of composition B were mixed and stirred in a food processor in the mass ratios shown in Table 1 to produce homogeneous quality improvers (Examples 2 to 6). The content of each raw material and the total content of the mixed oils and fats in the quality improver are shown in Table 2.

[0101] (Example 7 and Comparative Examples 1 to 3: Manufactured in a Batch Process) The raw materials were added together and mixed in the formulation shown in Table 2 to manufacture quality improvers (Example 7 and Comparative Examples 1 to 3). Specifically, all of the raw material oils and fats were heated and mixed in a fluid state, and then methylcellulose was added and stirred in a food processor to obtain a preparation in which the methylcellulose was uniformly dispersed in the oil and fat. Next, water (cold water) was added to the preparation while stirring to gel the methylcellulose, and then soy protein was added and stirred in a food processor to manufacture quality improvers (Example 7 and Comparative Examples 1 to 3).

[0102] (Example 8: Manufactured in a batch process) A quality improver (Example 8) was manufactured by adding and mixing the raw materials all at once in the formulation shown in Table 2 (same as Example 2). Specifically, the raw materials of composition B shown in Table 1 were simultaneously added in the mass ratios of formulation example 2 to a container in which composition A (formulation example 2) shown in Table 1 had been prepared, and the mixture was stirred in a food processor to manufacture the quality improver (Example 8). Note that the soy protein of composition B (total amount added) was dispersed in rapeseed oil (total amount added) before being added.

[0103] (Example 9: Manufactured in a batch process) A quality improver (Example 9) was manufactured by adding and mixing the raw materials all at once in the formulation shown in Table 2 (same as Example 2). Specifically, water (cold water) from composition B shown in Table 1 was added to a container in which composition A (formulation example 2) shown in Table 1 had been prepared in the same mass ratio as in formulation example 2, and the mixture was stirred in a food processor. Subsequently, the remaining raw materials for composition B shown in Table 1 were added in the mass ratio as in formulation example 2, and the mixture was stirred in a food processor to manufacture a quality improver (Example 9). The soy protein (total amount added) from composition B was dispersed in rapeseed oil (total amount added) and then added.

[0104] The SFC in Table 2 is the measured value of the mixed oils and fats. The SFC was measured in accordance with "2.2.9-2013 Solid Fat Content (NMR Method)" of the Standard Methods for Analysis of Fats, Oils, and Related Materials, 2013 Edition, published by the Japan Oil Chemists' Society.

[0105]

[0106] [Evaluation of freeze-thaw resistance of quality improvers] The state of the manufactured quality improvers after freezing and thawing was evaluated using the following method. <Method> Each sample was frozen and stored at -20°C overnight, then chilled and thawed (5°C, 2 hours), and five panelists observed the appearance and unanimously decided on an evaluation based on the following evaluation criteria. The results are shown in Table 2. <Evaluation criteria> ○: No syneresis or oil-off was observed, and the appearance was uniform. ×: Syneresis and / or oil-off was observed.

[0107] [Evaluation of heating yield of quality improver] The produced quality improver was divided into approximately 30 g portions, weighed, and then placed in sealed polyethylene pouches. After boiling in a boiling water bath for 10 minutes, the improver was removed from the pouch, the seeped liquid was removed, and the weight was measured to calculate the yield (%) (weight after boiling / weight before boiling x 100). The heating yield was evaluated from the calculated yield according to the following evaluation criteria. Note that since Comparative Example 3 was rated "X" for freeze-thaw resistance, heating yield was not evaluated. The results are shown in Table 2. <Evaluation criteria> ◎: 85% or more ○: 70% or more and less than 85% ×: Less than 70%

[0108] [Evaluation of Hamburgers] Hamburgers were produced using the ingredients listed in Table 3. Specifically, chopped fried onions were added to ground beef and mixed, and then swollen soy protein (granular soy protein swollen with three times the amount of water), breadcrumbs, milk, grated garlic, salt, sugar, and pepper were added and kneaded well to prepare patties. The quality modifier was added to the patties, which were then thoroughly mixed. They were then molded into 100g pieces and fried in a frying pan to obtain hamburgers. As a control, a hamburger produced in the same manner as above was used, except that the quality modifier was replaced with rapeseed oil.

[0109] A panel of five experts tasted the hamburger steaks and unanimously evaluated them for "juiciness" and "firmness" according to the following criteria. The results are shown in Table 4.

[0110] The shape retention was evaluated by cutting a hamburger steak into 2 x 2 x 7 cm pieces, picking it up at the center of the long side with chopsticks, and moving it up and down five times over a 10 cm vertical width, according to the following evaluation criteria, and by consensus of all participants. The results are shown in Table 4.

[0111] In addition, the inventors have confirmed through previous experiments that there is a correlation between the above evaluation results for the quality modifier of the present invention (composition for processed meat foods or processed meat-like plant-based foods) and the results of the above sensory evaluation of processed meat foods (or processed meat-like plant-based foods) containing the quality modifier, and have confirmed that if the effects of the present invention are observed in the quality modifier, the effects of the present invention will also be observed in processed meat products and processed meat-like plant-based foods containing the quality modifier. Therefore, only examples of hamburgers using some of the quality modifiers are described below.

[0112]

[0113] <Evaluation criteria for juiciness> ◎◎: Most juicy. ◎: Even juicier than ○. ○: Juicier than the control. ×: Equally juicy as the control, or less juicy than the control.

[0114] <Evaluation criteria for texture> ◎: Even firmer and more pleasant texture than ○. ○: More firm than the control. ×: Equal to or less firm than the control.

[0115] <Evaluation criteria for shape retention> ⊚: The hamburger steak does not break and maintains the state it was in before being picked up. ◯: The hamburger steak breaks and separates during the up and down movement. ×: The hamburger steak breaks and separates while being picked up.

[0116]

[0117] The hamburger steaks to which the quality modifiers of Examples 1, 2, 4 to 6, 8 and 9 had been added were excellent in juiciness, chewiness and shape retention.

[0118] [Evaluation of Kamaboko] Kamaboko was produced using the ingredients listed in Table 5. Specifically, frozen surimi was partially thawed at room temperature and placed in a cutter. The surimi was coarsely ground using a cutter, and ice water (1 / 3 of the total amount of water added), quality modifier, and mirin (sweet rice wine) were added, followed by coarse grinding for approximately 5 minutes. Next, the remaining 1 / 3 of the amount of ice water and salt were added, and the mixture was mashed for approximately 1 minute. Next, the remaining 1 / 3 of the amount of ice water was added, followed by sugar, potato starch, and sodium glutamate, and the mixture was mashed for approximately 1 minute. The resulting surimi was packed into a 47 mm x 270 mm casing film, sealed, and then heat-treated at 90°C for 30 minutes using a steam convection oven. The mixture was then cooled under running water to obtain kamaboko. Additionally, kamaboko was also produced in the same manner as above, but without the quality modifier of the present invention (i.e., the quality modifier was replaced with frozen surimi) (Reference Example).

[0119] A panel of five experts tasted the kamaboko and unanimously evaluated the "refrigerated storage stability" and "retort resistance" according to the following criteria. The results are shown in Table 6.

[0120] In addition, the inventors have already confirmed through previous experiments that there is a correlation between the above evaluation results for the quality modifier of the present invention (composition for processed seafood foods or processed seafood-like plant-based foods) and the above sensory evaluation results for processed seafood foods (or processed seafood-like plant-based foods) containing the quality modifier, and have confirmed that if the effects of the present invention are observed in a quality modifier, the effects of the present invention will also be observed in processed seafood products and processed seafood-like plant-based foods containing the quality modifier. Therefore, only examples of kamaboko using some of the quality modifiers are described below.

[0121]

[0122] <Evaluation criteria for refrigerated storage stability> The produced kamaboko was stored in a constant temperature bath at 4°C for 4 weeks, and then allowed to return to room temperature. The smooth texture and elasticity were evaluated according to the following criteria. As a control, a product produced just before use (kamaboko before refrigerated storage) was used. ◎: Equivalent to the control ○: Slightly inferior to the control, but acceptable ×: Clearly inferior to the control, unacceptable

[0123] <Evaluation criteria for retort resistance> The produced kamaboko was retorted at 121°C for 20 minutes, and then allowed to return to room temperature. The smooth texture and elasticity were evaluated according to the following criteria. As a control, a product produced just before use (kamaboko before retort treatment) was used. ◎: Equivalent to the control ○: Slightly inferior to the control, but acceptable ×: Clearly inferior to the control, unacceptable

[0124]

[0125] The kamaboko to which the quality modifiers of Examples 1 to 6 and 8 to 9 were added had excellent refrigerated storage stability and retort resistance.

Claims

1. A composition for processed meat foods, processed meat-like plant-based foods, processed seafood foods, or processed seafood-like plant-based foods, comprising 20 to 50% by mass of fats and oils having an SFC of 15% or more at 10°C, 3 to 15% by mass of soy protein, 0.5 to 3% by mass of methylcellulose, and 45 to 76% by mass of water.

2. The composition according to claim 1, wherein the fats and oils comprise fat A and fat B having a melting point lower than that of fat A.

3. The composition according to claim 2, wherein the oil A contains one or more selected from lauric oils and palm oils.

4. The composition according to claim 2, wherein the oil / fat B contains an oil / fat that is liquid at 20°C.

5. The composition of claim 1, wherein the soy protein comprises soy protein isolate.

6. A quality improver for processed meat foods, processed meat-like plant-based foods, processed seafood foods, or processed seafood-like plant-based foods, containing the composition according to any one of claims 1 to 5.

7. A method for producing the composition according to claim 1, comprising: step A producing composition A containing oils and fats, methyl cellulose, and water; step B producing composition B containing oils and fats, soy protein, and water; and step C mixing composition A and composition B.

8. The manufacturing method according to claim 7, wherein in step C, composition A and composition B are mixed in a mass ratio of 2:8 to 8:

2.

9. A method for producing the composition according to claim 1, comprising the step of adding the oil, the methyl cellulose, the soy protein, and the water all at once, wherein the soy protein is added after adding and mixing 50% by mass or more of the total amount of water to be added, or is added simultaneously with 50% by mass or more of the total amount of water to be added.

10. A processed meat food containing the composition according to any one of claims 1 to 5.

11. A processed meat-like plant-based food containing the composition according to any one of claims 1 to 5.

12. A processed seafood product containing the composition according to any one of claims 1 to 5.

13. A processed seafood-like plant-based food containing the composition according to any one of claims 1 to 5.

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