JP7671569B2 - Composition for artificial meat-containing food, artificial meat-containing food, and method for producing artificial meat-containing food - Google Patents

Description

The present invention relates to a composition for a meat-containing food product that contains at least one of edible meat and artificial meat, a meat-containing food product, and a method for producing a meat-containing food product.

In recent years, artificial meat, whose main ingredient is vegetable protein such as soy protein, has been attracting attention as a substitute for edible meat (see, for example, Patent Document 1).

Artificial meat is generally made by mixing soy protein with egg white powder, oil, water, thickeners, etc., but it is sometimes desirable to replace egg-derived materials such as egg white powder, which are animal-based ingredients.

In addition, eggs or egg white powder are commonly used as a binder in meat-containing foods such as hamburger steaks, and it is sometimes desirable to replace these eggs and other egg-derived materials.

Patent Document 1 describes a meat-like food product that includes at least about 25% by weight of one or more meat structured protein products bound together by at least about 0.1% by weight of one or more binders to produce a meat-like food product that has one or more attributes equivalent or superior to animal meat. Patent Document 1 describes various binders, but in the examples only dry mixtures such as taro flour are considered as binders, and the effects of other binders have not been studied and are unknown.

On the other hand, Patent Document 2 describes a chia seed-derived composition that has excellent skin-improving effects while maintaining a refreshing feel when used, and has excellent stability over time without the need for surfactants that have traditionally been widely used as emulsifiers, and can be used primarily as a cosmetic. Patent Document 2 does not describe the application of the chia seed-derived composition to meat-containing foods.

Special Publication No. 2018-533945 Patent No. 6431095

The object of the present invention is to provide a composition for meat-containing food, a meat-containing food, and a method for producing a meat-containing food, which can produce meat-containing foods in which the hardness of ingredients before heating is harder than when egg-derived materials are used, and which have better cohesion, meaty texture, and juiciness after heating than when egg-derived materials are used, and in the case of artificial meat, the cohesion before heating is equal to or better than when egg-derived materials are used.

The present invention is a composition for artificial meat-containing foods containing chia seeds, wherein the artificial meat-containing food contains at least one of vegetable protein, fish protein, fish egg protein, chicken egg protein, dairy protein, crustacean protein, seaweed protein, and microbial algae protein, and does not contain edible meat, the amount of protein in the artificial meat is in the range of 10% by mass to 20% by mass relative to the mass of the artificial meat, and the amount of chia seeds added is in the range of 0.3% by mass to 5.2% by mass relative to the total mass of the artificial meat-containing food.

The present invention is an artificial meat -containing food product that does not contain edible meat and that contains chia seeds and at least one of vegetable protein, fish protein, fish egg protein, chicken egg protein, dairy protein, crustacean protein, seaweed protein, and microbial algae protein, wherein the amount of protein in the artificial meat is in the range of 10% by mass to 20% by mass relative to the mass of the artificial meat, and the amount of chia seeds is in the range of 0.3% by mass to 5.2% by mass relative to the total mass of the artificial meat-containing food product.

The present invention is a method for producing an artificial meat-containing food using chia seeds and at least one of vegetable protein, fish protein, fish egg protein, chicken egg protein, dairy protein, crustacean protein, seaweed protein, and microbial algae protein to produce an artificial meat-containing food without using edible meat , wherein the amount of protein in the artificial meat is in the range of 10% by mass to 20% by mass relative to the mass of the artificial meat, and the amount of chia seeds is in the range of 0.3% by mass to 5.2% by mass relative to the total mass of the artificial meat-containing food.

The present invention can provide a composition for meat-containing food, a meat-containing food, and a method for producing a meat-containing food that can produce meat-containing foods in which the hardness of the ingredients before heating is harder than when egg-derived materials are used, and the cohesion, meatiness, and juiciness after heating are better than when egg-derived materials are used, and in the case of artificial meat, the cohesion before heating is equal to or better than when egg-derived materials are used.

1 is a graph showing hardness (stress) (Pa) before and after heating in Example 1 and Comparative Examples 1 to 3. 1 is a graph showing the cohesion before and after heating in Example 1 and Comparative Examples 1 to 3. 1 is a graph showing hardness (stress) (Pa) before and after heating in Example 2 and Comparative Examples 4 and 5. 1 is a graph showing the cohesiveness after heating in Example 2 and Comparative Examples 4 and 5.

The following describes an embodiment of the present invention. This embodiment is an example of implementing the present invention, and the present invention is not limited to this embodiment.

<Meat-containing food composition>
The meat-containing food composition according to the embodiment of the present invention is a composition containing chia seeds. The meat-containing food composition according to the embodiment of the present invention may be a composition consisting of chia seeds.

The present inventors have found that, when preparing a meat-containing food product containing at least one of edible meat and artificial meat, by adding and mixing a meat-containing food composition containing chia seeds with at least one of edible meat, vegetable protein, fish protein, fish egg protein, chicken egg protein, dairy protein, crustacean protein, seaweed protein, and microbial algae protein (hereinafter sometimes referred to as "meat ingredients"), it is possible to obtain a meat-containing food product in which the hardness of the ingredients before heating is harder than when egg-derived ingredients such as egg white powder, egg white, egg yolk, and eggs are used, and the cohesion, meatiness, and juiciness after heating are better than when egg-derived ingredients are used. In addition, with regard to artificial meat, it is possible to obtain a meat-containing food product in which the cohesion of the ingredients before heating is equal to or better than when egg-derived ingredients such as egg white powder, egg white, egg yolk, and egg are used.

Chia seeds are the seeds of the chia plant, which is classified as part of the genus Salvia in the family Lamiaceae. There are no particular limitations on the chia seeds used, but powdered chia seeds are preferred, and those with a protein content of 30% by mass or more are even more preferred.

<Foods containing meat>
The meat-containing food product according to an embodiment of the present invention is a food product containing at least one of edible meat and artificial meat, and contains chia seeds and the above-mentioned meat ingredient.

The meat-containing food product according to this embodiment can be obtained, for example, by adding chia seeds, a thickener, edible oil, water, etc. to the meat ingredients and mixing them.

Meat ingredients include edible meat or artificial meat.

Examples of edible meat include beef, pork, chicken, horse, lamb, duck, turkey, and other livestock meat.

Artificial meat is meat that contains at least one of the following proteins: vegetable protein, fish protein, fish egg protein, chicken egg protein, dairy protein, crustacean protein, seaweed protein, and microbial algae protein. Examples of vegetable proteins used in artificial meat include soybeans, peas, mung beans, chickpeas, peanuts, rubiaceae, pigeon peas, jack beans, vine beans, kidney beans, adzuki beans, cowpeas, lentils, fava beans, carob beans, oats, barley, wheat, rye, rice, corn, potatoes, sweet potatoes, chia, quinoa, alfalfa, hemp, almonds, cashew nuts, walnuts, hazelnuts, Brazil nuts, pistachios, pumpkin seeds, coconuts, grape seeds, red kidney beans, black beans, spinach, asparagus, broccoli, kale, cranberries, pomegranates, rapeseeds, sunflower seeds, cottonseed seeds, flaxseeds, and sesame seeds. In addition to vegetable proteins, proteins from fish, fish eggs, chicken eggs, dairy products, crustaceans, seaweed, microorganisms, algae, etc. may also be used. These proteins may be used alone or in combination of two or more types.

Thickening agents include κ-carrageenan, ι-carrageenan, xanthan gum, carob bean gum, tamarind seed gum, amas seed gum, succinoglycan, psyllium seed gum, guar gum, gellan gum, tara gum, curdlan, gum arabic, welan gum, etc. These thickening agents may be used alone or in combination of two or more.

The edible oil is not particularly limited as long as it is edible, but examples include canola oil, safflower oil, grape oil, soybean oil, sunflower oil, corn oil, cottonseed oil, sesame oil, rapeseed oil, rice oil, peanut oil, olive oil, palm oil, palm kernel oil, coconut oil, salad oil, cacao butter, linseed oil, castor oil, fish oil, sesame salad oil, perilla oil, safflower oil, rice bran oil, and perilla oil. It is preferable to use an oil that is in a melted state at the temperature in the mouth when eating. These edible oils may be used alone or in a mixture of two or more.

There are no particular limitations on the water, but examples include tap water, pure water, soft water, hard water, etc.

The meat-containing food product according to this embodiment may contain other ingredients such as starch, modified starch, wheat flour, corn flour, rice flour, dietary fiber, salt, monosodium glutamate, granulated sugar, glucose, yeast extract, spices, spice extracts, frozen and thawed minced konjac, roasted onion, thickening polysaccharides, cocoa powder, beet powder, egg white, milk protein, gelatin, collagen, etc., in addition to chia seeds, the above-mentioned meat ingredients, thickeners, edible oil, water, etc.

Meat-containing foods are not particularly limited as long as they contain chia seeds and the above-mentioned meat ingredients, but examples include hamburger steaks, patties, meatballs, nuggets, meatballs, beef jerky, sausages, salami, frankfurters, corn dogs, dumplings, shumai, spring rolls, meat buns, xiaolongbao, minced meat cutlets, meat pies, meat sauce-like foods, ravioli, lasagna, meatloaf, cabbage rolls, stuffed peppers, and various other processed foods that use minced meat.

The amount of chia seeds in the meat-containing food is preferably in the range of 0.3% to 10.4% by mass, and more preferably in the range of 0.6% to 5.2% by mass, relative to the total mass of the meat-containing food. If the amount of chia seeds in the meat-containing food is less than 0.3% by mass, sufficient effects may not be obtained, and if it exceeds 10.4% by mass, the texture may become too hard or the juiciness may be lost.

The amount of vegetable protein or other protein in the artificial meat is preferably in the range of 5% to 30% by mass, and more preferably in the range of 10% to 20% by mass, relative to the mass of the artificial meat. If the amount of vegetable protein or other protein in the artificial meat is less than 5% by mass, shape retention may decrease, and if it exceeds 30% by mass, flavor may decrease.

In the meat-containing food product according to this embodiment, the amounts of other ingredients may be in accordance with standard methods for producing various meat-containing foods, and there are no particular limitations.

The meat-containing food according to this embodiment is made using chia seeds, and the method for producing the meat-containing food can be any conventional method for producing various meat-containing foods, and there are no particular limitations.

In the meat-containing food according to this embodiment, the ingredients have a harder hardness before heating than when egg-derived materials such as egg white powder, egg white, egg yolk, and eggs are used, and the ingredients have a better hold, meaty texture, and juiciness after heating than when egg-derived materials are used. In addition, for the artificial meat, the ingredients have a hold before heating that is equal to or better than when egg-derived materials such as egg white powder, egg white, egg yolk, and eggs are used.

<Method of preparing meat-containing foods>
The method for producing a meat-containing food product according to an embodiment of the present invention is a method for producing a meat-containing food product using chia seeds and the above-mentioned meat ingredients.

For example, chia seeds are mixed with the above meat ingredients, thickener, edible oil, water, etc., and a meat-containing food is produced according to standard methods for producing various meat-containing foods.

In this way, a meat-containing food product can be obtained in which the hardness of the ingredients before heating is harder than when egg-derived materials such as egg white powder, egg white, egg yolk, and eggs are used, and the cohesion, meatiness, and juiciness after heating are better than when egg-derived materials are used. Furthermore, with regard to artificial meat, a meat-containing food product can be obtained in which the cohesion of the ingredients before heating is equal to or better than when egg-derived materials such as egg white powder, egg white, egg yolk, and eggs are used.

The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention is not limited to the following examples.

<Example 1, Comparative Examples 1 to 3>
[Creating artificial meat]
The hardness and cohesion (cohesiveness) of artificial meat when chia seed powder was used in combination with other proteins were compared, and the egg white replacement and modification effects were examined. Artificial meat was produced using the blending amounts (parts by mass) shown in Table 1 and the following procedure. The thickening stabilizer formulation (1) used Orpin (registered trademark) NJ-G manufactured by Organo Food Tech Co., Ltd., which contains gellan gum, and the thickening stabilizer formulation (2) used Orpin (registered trademark) CX manufactured by Organo Food Tech Co., Ltd., which contains κ-carrageenan.

The water-reconstituted granular soy protein and other ingredients other than salt were added and mixed at medium speed using a Kenmix for 30 seconds. The fat-like food portion was added and mixed at medium speed for 30 seconds, and salt was added and mixed at medium speed for 1 minute. The physical properties before heating were measured using a creep meter (Yamaden, RHEONER II CREEP METER RE2-33005C) (20 mm plunger, 10 mm/sec, distortion rate 66.67%). The pieces were molded into 80 g pieces, heated in an oven at 250°C for 10 minutes, and heated in steam at 95°C for 5 minutes. The pieces were quickly frozen in a blast freezer at -20°C for 45 minutes, then placed in a retort bag, vacuum sealed, and further frozen in a freezer at -20°C for 12 to 72 hours. The product was heated in a microwave oven at 600 W for approximately 1 minute and 50 seconds, and then stored in an incubator at 30°C for 1 hour. After heating, the physical properties were measured (20 mm plunger, 10 mm/sec, distortion rate 66.67%). In addition, a sensory evaluation of the texture was performed. The consistency was evaluated according to the following criteria. The results are shown in Tables 2 and 3. The sensory evaluation was performed by a panel of 9 people.

[Evaluation Criteria]
(Collected)
5 points: Very well-formed and does not crumble easily.
4 points: Good consistency and does not crumble easily.
3 points: Average (can't say).
2 points: Poorly packed, brittle and easily crumbles.
1 point: Very poorly packed, brittle and easily crumbles.

As such, by using chia seed powder, the hardness before heating was harder than that of egg white powder, the cohesion before heating was the same as that of egg white powder, and the cohesion, meatiness, and juiciness after heating were greater than those of egg white powder.

< Reference Example 2, Comparative Examples 4 and 5>
[Preparation of hamburger steak]
The firmness and cohesion (cohesiveness) of hamburger steaks were compared between chia seed powder and other proteins, and the egg white replacement and modification effects were examined. Hamburger steaks were prepared using the blend amounts (parts by weight) shown in Table 4 and the following procedure.

The meat and lard were mixed, and the other ingredients were added and mixed. The mixture was molded into pieces of 70 g each. A creep meter was used to measure the physical properties before heating (20 mm plunger, 10 mm/sec, distortion rate 66.67%). The mixture was heated in an oven at 250°C for 10 minutes, then flash frozen at -20°C for 40 minutes. The mixture was frozen in a freezer at -20°C for 12 to 72 hours, then heated in a microwave oven at 500W for 5 minutes, and the physical properties after heating were measured (20 mm plunger, 10 mm/sec, distortion rate 66.67%). A sensory evaluation of the texture was also performed. The consistency was evaluated according to the above criteria. The results are shown in Tables 5 and 6. The sensory evaluation was performed by a panel of nine people.

As such, the use of chia seed powder made the hamburger steak harder before heating than with egg white powder, and was found to be more effective than egg white powder in terms of cohesion, meatiness, and juiciness after heating.

From the above results, by using chia seeds as in the examples, the hardness of the ingredients before heating is harder than when egg-derived ingredients such as egg white powder, egg white, egg yolk, and eggs are used, and the cohesion, meatiness, and juiciness after heating are better than when egg-derived ingredients are used, and for artificial meat, a meat-containing food product was obtained in which the cohesion before heating was equal to or better than when egg-derived ingredients were used.

Claims (3)

A composition for artificial meat-containing food containing chia seeds,
The artificial meat-containing food contains at least one of vegetable protein, fish protein, fish egg protein, chicken egg protein, dairy protein, crustacean protein, seaweed protein, and microbial algae protein, and does not contain edible meat, and the amount of protein in the artificial meat is in the range of 10% by mass to 20% by mass relative to the mass of the artificial meat,
A composition for artificial meat-containing food, characterized in that the chia seeds are added in an amount ranging from 0.3% by mass to 5.2% by mass relative to the total mass of the artificial meat-containing food. An artificial meat-containing food product containing chia seeds and at least one of vegetable protein, fish protein, fish egg protein, chicken egg protein, dairy protein, crustacean protein, seaweed protein, and microbial algae protein, and not containing edible meat ,
The amount of protein in the artificial meat is in the range of 10% by mass to 20% by mass relative to the mass of the artificial meat,
The artificial meat-containing food is characterized in that the amount of chia seeds is in the range of 0.3% by mass to 5.2% by mass relative to the total mass of the artificial meat-containing food. A method for producing an artificial meat-containing food product using chia seeds and at least one of vegetable protein, fish protein, fish egg protein, chicken egg protein, dairy protein, crustacean protein, seaweed protein, and microbial algae protein , without using edible meat , comprising:
The amount of protein in the artificial meat is in the range of 10% by mass to 20% by mass relative to the mass of the artificial meat,
A method for producing an artificial meat-containing food, characterized in that the amount of chia seeds is in the range of 0.3% by mass to 5.2% by mass relative to the total mass of the artificial meat-containing food.