JP7700568B2 - Meat-like food composition and processed meat-like food using same - Google Patents

Description

The present invention relates to a meat-like food composition containing a plant-derived protein and a stevia extract,
And a meat-like processed food using the same.

In recent years, the demand for meat ingredients has continued to grow with the rise in population and income, especially in emerging countries, and there are concerns that there will be a shortage of meat supply in the future. Furthermore, for religious reasons, personal beliefs, and even health appeals, meat-like foods that contain little or no meat ingredients and contain a large amount of plant-based ingredients such as soybeans and grains are attracting attention.

For example, meat-like processed foods have been proposed that are made by mixing a specific textured soy protein with a binding material and molding and heating the mixture (Patent Document 1), and hamburger-like foods for people with swallowing difficulties have been proposed that contain textured soy protein mixed with starch and soy protein materials, and an emulsion of isolated soy protein, water, and fats and oils (Patent Document 2).

International Publication No. 2011/043384 JP 2016-67250 A

Such plant-derived proteins have a unique flavor. Therefore, when they are made into meat-like food compositions or meat-like processed foods, they have a different flavor from meat foods, and further improvement of the flavor is required for use as a substitute for meat-like foods.

Therefore, the objective of the present invention is to provide a meat-like food composition that has an excellent texture and a flavor similar to that of meat foods, and to provide a meat-like processed food using the same.

That is, the present invention has found that the problems can be solved by the following (1) to (6).
(1) A meat-like food composition containing a plant-derived protein and a stevia extract, characterized in that the meat material content is 30% by mass or less.
(2) The meat-like food composition according to (1), characterized in that the stevia extract contains at least an α-glycosylated stevia extract.
(3) The meat-like food composition according to any one of (1) to (2), characterized in that the stevia extract contains 50 to 95% by weight of a rebaudioside A derivative and 5 to 50% by weight of a stevioside derivative.
(4) The meat-like food composition according to any one of (1) to (3), further comprising a cellulose-based additive selected from powdered cellulose, carboxymethyl cellulose, and cellulose nanofiber.
(5) The meat-like food composition according to any one of (1) to (4), wherein the plant-derived protein is a soybean-derived protein.
(6) A meat-like processed food comprising the meat-like food composition according to any one of (1) to (5).

The present invention provides a meat-like food composition that has an excellent texture and a flavor similar to that of meat foods, and a meat-like processed food using the same.

The present invention will be explained in detail below, but unless otherwise specified, the expression "AA-BB%" means "AA% or more and BB% or less."

That is, the present invention is a meat-like food composition that contains a plant-derived protein and stevia extract, and is characterized in that the meat material content is 30% by mass or less.

<Plant-derived protein>
Examples of plant-derived proteins used in the present invention include protein materials derived from oil seeds such as soybeans, peas, rapeseeds, cottonseeds, peanuts, sesame, safflower, sunflowers, corn, safflowers, coconuts, etc., or grain seeds such as rice, barley, wheat, etc., and extracted or processed proteins thereof, such as rice glutelin, barley prolamin, wheat prolamin, wheat gluten, soybean globulin, soybean albumin, peanut albumin, etc., and heat-treated, acid-treated, alkali-treated, enzyme-treated proteins thereof. Soybean proteins are preferred in terms of availability and economy. The soy protein referred to here may be any material containing protein derived from soybeans, and examples thereof include full-fat soybeans such as whole soybeans and half-cut soybeans, reduced-fat soybeans and defatted soybeans from which fats and oils have been removed, concentrated soy protein obtained by concentrating protein by washing with aqueous ethanol or washing with acidic water, and further isolated soy protein or soy milk, as well as hydrolysates thereof, okara, whey, etc., and at least one of these may be selected. Of these, defatted soybeans are particularly preferred due to their excellent economical value.

There are no particular limitations on the properties of such plant-derived proteins, and they can be in a form such as granules, powder, paste, or fiber, and can be selected appropriately depending on the properties required for the meat-like food composition.

<Stevia extract>
The stevia extract used in the present invention is extracted from the leaves of the Asteraceae plant Stevia rebaudiana, and contains stevioside and rebaudioside A as the main sweetening components, and there is no limitation on the place of origin or species of stevia. The extraction conditions may be any conventional method for obtaining stevia sweetening components, and extraction can be performed with water, hot water, or organic solvents such as hydrous or anhydrous methanol and ethanol. In particular, extraction is preferably performed under conditions of an extraction temperature of 5 to 100°C and an extraction time of 1 to 24 hours. As described in JP-A-51-23300, the pH may be adjusted to about 10 with lime or the like during water or hot water extraction in order to effectively extract the sweetening components, but there is no particular limitation on the use of these auxiliary agents.

The stevia extract obtained by the above method is used after the extraction is completed and the residue is separated and removed from the extract. The method for separating the residue can be selected from natural sedimentation or forced filtration, but when efficiency is prioritized, pressure filtration is preferred. The extract from which the residue has been separated and removed can be used as is, but if necessary, it can be concentrated or dried before use. In addition, the concentrated liquid can be diluted with water or the dried product can be redissolved in water, and then the impurities can be removed by adsorption, for example, using an ion exchange resin, or the extract can be adsorbed on a column of highly porous polymer (e.g., Amperlite XAD-2, manufactured by Organo Corporation) and then eluted with a hydrophilic solvent and concentrated, or these can be dried. In addition, the stevia extract can be used in the form approved and sold as a stevia sweetener.

The stevia extract (sweetener) of the present invention preferably contains rebaudioside A in the range of 50 to 95% by weight, more preferably 60 to 95% by weight, and even more preferably 65 to 95% by weight, based on the total amount of the stevia extract.

The content of stevioside in the total amount of the stevia extract is preferably in the range of 5 to 50% by weight, more preferably 5 to 40% by weight, and even more preferably 5 to 30% by weight.
(Note that rebaudioside A + stevioside + other stevia extract components = 100% by weight)
By having rebaudioside A and stevioside in the above ranges, not only the deodorizing effect (masking effect) on the plant-derived protein can be obtained, but also the taste can be more effectively improved.

Furthermore, it is preferable that the stevia extract is sugar-modified. Examples of such substances include those in which sugars are transferred using α-glucosyl glycosyltransferase with α-glucosyl sugar compounds as sugar donors, and α-glucosylated stevia extracts produced by adjusting the number of added sugars with amylase or the like. Specific production methods are described in JP-B-5-22498 and JP-B-57-18779. The α-glucosylated stevia extracts produced by enzyme reactions can be used either in unpurified form without removing sugar donors such as dextrin, or in purified form with resin or the like. In addition, those approved and sold as stevia sweeteners can also be used.

Such α-glucosylated stevia extracts contain from 1 to 15-20 α-glucosyl groups.
There are about 100 sweeteners added, and the average number of α-glucosyls added is 5-2
As disclosed in the Japanese Patent Publication No. 2498 and the monthly Food Chemical, January 1995, p. 36, it can be calculated by the following formula (1).

The amount of rebaudioside A derivatives (rebaudioside A and its modified products) contained in such α-glucosylated stevia extract is preferably in the range of 50 to 95% by weight, more preferably 50 to 90% by weight, and even more preferably 60 to 90% by weight.

The stevioside derivative (stevioside and its modified products) is preferably contained in the range of 5 to 50% by weight, more preferably 5 to 30% by weight, and even more preferably 5 to 20% by weight.
(Note that rebaudioside A derivatives + stevioside derivatives + other derivatives of stevia extract components = 100% by weight.)

The stevia extract of the present invention can be used as a mixed sweetener by mixing it with sucralose. Such sucralose is known as 4,1',6'-trichloro-4,1',6'-trideoxygalactosucrose or 1',6'-dichloro-1',6'-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside, and is a non-metabolizable, non-caloric sweetener that has a sweetness similar to that of sugar and is about 600 times sweeter than sugar.

When mixing sucralose with the stevia extract of the present invention, it is best to mix it with α-glucosylated stevia extract, and the ratio of α-glucosylated stevia extract:sucralose is preferably 10:90 to 80:20, and more preferably 30:70 to 70:30.

Such stevia extract and/or α-glucosylated stevia extract is preferably contained in the meat-like food composition in an amount ranging from 0.001 to 5% by weight, more preferably from 0.005 to 1% by weight, and even more preferably from 0.005 to 0.5% by weight.

By using stevia extract within this range, the meat-like food composition can maintain its excellent taste while suppressing (exerting a masking effect) the unique flavor caused by plant-derived proteins, thereby achieving the excellent effects of the present invention.

Meat-like food composition
The meat-like food composition of the present invention is characterized in that it contains the above-mentioned plant-derived protein and the above-mentioned stevia extract, and has a meat material content of 30% by weight or less.

In the present invention, meat materials refer to edible meat materials from livestock (pigs, cows, sheep, goats, horses, etc.), poultry (chickens, quails, ducks, wild ducks, geese, turkeys, etc.), and birds and animals such as deer and wild boars. The meat materials mentioned above include not only so-called meat (muscles) but also tissues that are generally used in processed meat foods, such as skin, fat, tendons, cartilage, internal organs, and blood.

The meat-like food composition of the present invention can reproduce an excellent meat-like texture even without containing meat ingredients. In order to obtain the benefit of being edible even by people who do not eat meat for various reasons, it is preferable to keep the meat ingredient content as low as possible, for example, the meat ingredient content is preferably 20% by weight or less, and more preferably 10% by weight or less. It is even more preferable to not contain any meat ingredients at all (0% by weight of meat ingredients). However, in order to keep the cost of the meat ingredients, supply stability, and quality stability constant, it is possible to contain meat ingredients as long as it is below a certain level.

Other raw materials used in the meat-like food composition of the present invention are not particularly limited, and similar to ordinary processed meat foods, other additives can be used depending on the desired flavor, texture, physical properties, appearance, etc. For example, powdered cellulose, carboxymethylcellulose, cellulose nanofiber, methylcellulose, vegetables, animal proteins other than meat materials (eggs, dairy products, etc.), seasonings, grain flours including breadcrumbs, starches, dietary fiber, thickening polysaccharides, oils and fats, sugars, salts, spices, coloring agents, preservatives, etc. can be used.

Among these, adding a cellulose-based additive selected from powdered cellulose, carboxymethyl cellulose, and cellulose nanofiber to the meat-like food composition is preferable because it improves the texture, water retention, and workability.

Also, since some people may not be able to eat animal protein due to allergies or religious reasons, even if it does contain animal protein, it is best to think of it as being the same as meat ingredients.

When the meat-like food composition of the present invention contains a cellulose-based additive, the plant-derived protein and the cellulose additive are preferably in the range of plant-derived protein:cellulose additive = 60-99 wt%:1-40 wt%, more preferably plant-derived protein:cellulose additive = 70-98 wt%:2-30 wt%, and even more preferably plant-derived protein:cellulose additive = 80-95 wt%:5-20 wt% (where the total weight of the plant-derived protein and the cellulose additive is 100 wt%). By satisfying these ranges, the excellent meat-like texture can be exhibited, and the excellent water retention can improve workability, etc.

The meat-like food composition of the present invention preferably contains 30% by weight or more of plant-derived protein based on the total solid content, more preferably 40% by weight or more, and even more preferably 45% by weight or more. The upper limit is preferably 90% by weight or less, more preferably 80% by weight or less, and even more preferably 70% by weight or less. In addition to the plant-derived protein, the meat-like food composition preferably contains an appropriate amount of the additives described above, since this allows the meat-like texture and flavor to be more accurately reproduced.

The aforementioned raw materials of the meat-like food composition of the present invention can be kneaded together. There are no particular limitations on the kneading method, but it is preferable to knead the powdered plant-derived protein with stevia extract and other additives as uniformly as possible to obtain a curd-like material, and then knead an appropriate amount of granular plant-derived protein, etc., to achieve both texture and a masking effect.

<Meat-like processed foods>
The meat-like food composition of the present invention thus obtained can be molded into various shapes, and by subjecting it to heat treatment, meat-like processed foods can be obtained, such as sausages, hamburger steaks, meatballs, pressed ham, chopped ham, salami, nuggets, minced meat cutlets, cabbage rolls, meatloaf, terrines, meatballs, meat buns, dumplings, shumai, and molded meat.

The meat-like processed food of the present invention is a meat-like food composition containing plant-derived protein and powdered cellulose, and can be manufactured in the same form as conventional meat processed foods, except that the meat material content is 30% by mass or less, and the same manufacturing method can be used.

The present invention will be described in detail below using examples, but the present invention is not limited to the examples described below.

(Examples 1 to 3 and Comparative Example 1)
Cold water was added to soy protein (New Fujipro SHE, Fuji Oil Co., Ltd.) in the blending ratio (total amount 100 g) shown in Table 1 and stirred. Once thoroughly mixed, canola oil was added little by little while stirring to emulsify, producing emulsion curd. The mixture was packed in a bag and stored in a refrigerator for 3 hours or more to obtain emulsified soybean curd.

Using the obtained soybean curd, soybean curd, granular soy protein dissolved in an appropriate amount of water, stevia extract (SK Sweet GRA or Steviafin HN2, manufactured by Nippon Paper Industries Co., Ltd.), powdered cellulose, sauteed onion, shortening, and other materials exhibiting the liquid properties shown in Table 2 were added in an aluminum bowl in the mixing ratio shown in Table 2 (total amount 500 g), and thoroughly stirred.

Thereafter, the remaining ingredients having the powder properties shown in Table 2 were added and thoroughly stirred until the mixture became viscous, to obtain a meat-like food composition.

The obtained meat-like food composition was kneaded by hand while visually checking whether it adhered to the wall of the aluminum bowl and to the hands.

The meat-like food composition was divided into 80 g portions and formed into a hamburger shape.
The hamburger-shaped meat-like food composition 1 was heated on an iron plate at 220°C for 1 minute, browned on both sides, and then steamed in a convection oven (temperature 85°C/15 minutes) to obtain meatless hamburgers containing no meat ingredient in Examples 1 and 2 and Comparative Example 1. The obtained meatless hamburgers and meat-like food compositions were evaluated as follows.

<Workability>
The meat-like food composition was mixed in an aluminum bowl with hands wearing rubber gloves while visually checking the amount of adhesion to the walls of the aluminum bowl and to the rubber gloves, and rated according to the following criteria.
⊚: Due to strong water retention, the meat-like food composition is easily consolidated and there is little adhesion to the wall of an aluminum bowl or to rubber gloves.
◯: The meat-like food composition has water retention, is easily combined, and adhesion to the walls of an aluminum bowl and rubber gloves is suppressed.
Δ: The meat-like food composition was not well-formed, with some adhesion to the wall of the aluminum bowl and to the rubber gloves.
×: The water retention is poor and the meat-like food composition is sticky, so that adhesion to the wall of the aluminum bowl and rubber gloves is observed.

<Hamburger texture>
The obtained meatless hamburger was tasted by five panelists, who evaluated the texture according to the following criteria and calculated the average.
◎: Strong fiber and firm texture.
◯: Has a fibrous texture, reminiscent of a hamburger steak.
△: The texture is not very fibrous, but it still tastes like a hamburger steak.
×: The texture is not cohesive and is dry.

<Hamburger flavor>
The obtained meatless hamburger was tasted by five panelists, who evaluated the flavor according to the following criteria and calculated the average.
◎: The spiciness of the spices is felt more strongly, and the soybean odor is highly masked.
Good: The spices can be felt and the soybean smell is masked.
×: Smells like soybeans and is not suitable as meat.

※１：粒状大豆たんぱく質・・・ニューフジニック２５Ｎ：ニューフジニック４３Ｎ＝７：３配合
※２：粉末状セルロース・・・日本製紙製KCフロックシリーズ

*1: Granular soy protein...New Fujinic 25N:New Fujinic 43N=7:3 blend *2: Powdered cellulose...Nippon Paper KC Flock series

Claims (3)

A meat-like food composition comprising a plant-derived protein and a stevia extract,
The stevia extract is
The total amount of α-glucosylated rebaudioside A derivatives is 50-95% by weight, and the total amount of α-glucosylated stevioside derivatives is 5-50% by weight,
The meat material content is 30% by mass or less,
The meat-like food composition comprises 60 to 99% by weight of the plant-derived protein and 1 to 40% by weight of a cellulose-based additive selected from powdered cellulose, carboxymethyl cellulose, and cellulose nanofiber. The meat-like food composition according to claim 1, characterized in that the plant-derived protein is a soybean-derived protein. A meat-like processed food comprising the meat-like food composition according to any one of claims 1 to 2 .