JP7707620B2 - 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 powdered cellulose, 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

However, with these previously known proposals, if the amount of meat ingredient is reduced, it is not possible to obtain a meat-like texture, and the added starch creates a slimy or sticky texture, so improvements were needed.

Therefore, the objective of the present invention is to provide a meat-like food composition that has excellent texture, water retention and workability, and a meat-like processed food using the same.

As a result of intensive research, the present inventors have found that the problems can be solved by the following (1) to (5).
(1) A meat-like food composition containing a plant-derived protein and powdered cellulose, 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 powdered cellulose satisfies the following conditions (A) to (E):
(A) Average particle size is 5 to 75 μm.
(B) Powdered cellulose having a particle diameter of 100 μm or more is in the range of 0 to 45.0 volume % in the accumulation distribution calculated from the particle size distribution.
(C) Powdered cellulose having a particle diameter of 200 μm or more is in the range of 0 to 25.0 volume % in the accumulation distribution calculated from the particle size distribution.
(D) Powdered cellulose having a particle diameter of 300 μm or more is in the range of 0 to 12.0 volume % or less in the cumulative distribution calculated from the particle size distribution.
(E) Powdered cellulose having a particle diameter of 600 μm or more is in the range of 0 to 2.0 volume % or less in the cumulative distribution calculated from the particle size distribution.
(3) The meat-like food composition according to any one of (1) to (2), characterized in that the powdered cellulose has an average degree of polymerization of 100 to 2500 and a degree of crystallinity of 60 to 90%.
(4) The meat-like food composition according to any one of (1) to (3), characterized in that the plant-derived protein is a soybean-derived protein.
(5) A meat-like processed food comprising the meat-like food composition according to any one of (1) to (4).

The present invention provides a meat-like food composition that has excellent texture, water retention, and workability, 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 powdered cellulose, 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.

<Powdered cellulose>
The powdered cellulose contained in the meat-like food composition of the present invention can be obtained by crushing pulp that has been subjected to acid hydrolysis treatment of a pulp raw material with a mineral acid such as hydrochloric acid, sulfuric acid, or nitric acid, or by mechanically crushing pulp that has not been subjected to acid hydrolysis treatment.

Such pulp raw materials include, but are not limited to, pulp derived from broadleaf trees, pulp derived from coniferous trees, pulp derived from linters, and non-wood pulp.

In the present invention, the pulping method (cooking method) is not particularly limited, and examples include sulfite cooking, kraft cooking, soda-quinone cooking, and organosolv cooking. Of these, kraft pulp is preferred from an environmental standpoint.

The pulp raw material of the present invention can be either wet pulp in a slurry form or dry pulp made by dehydrating and drying the slurry into a sheet form, and is not particularly limited. However, it is preferable to use dry pulp (pulp sheet) for ease of handling.

It is important that the powdered cellulose obtained in this way has an average particle size of 5 to 75 μm. If the average particle size is less than 5 μm, the cellulose fibers are too fine, making it difficult to obtain shape retention when used in foods. If the average particle size exceeds 75 μm, the cellulose fibers are easily felt, resulting in a poor texture.

It is important that the powdered cellulose used in the present invention has an accumulation distribution calculated from the particle size distribution such that powdered cellulose with a particle diameter of 100 μm or more is in the range of 0 to 45.0 volume %, powdered cellulose with a particle diameter of 200 μm or more is in the range of 0 to 25.0 volume %, powdered cellulose with a particle diameter of 300 μm or more is in the range of 0 to 12.0 volume % or less, and powdered cellulose with a particle diameter of 600 μm or more is in the range of 0 to 2.0 volume % or less.

The powdered cellulose used in the present invention preferably has an average degree of polymerization of 100 to 2500, a degree of crystallinity of 60 to 90%, and an average fiber length of 0.1 to 1.0 mm.

In order for the powdered cellulose used in the present invention to exhibit a greater water/oil absorbing effect in a meat-like food composition, it is particularly preferable that the powdered cellulose used in the present invention satisfies the following conditions (A1) to (E1).
(A1) The average particle size of the powdered cellulose is 30 to 67 μm;
(B1) Powdered cellulose having a particle diameter of 100 μm or more is in the range of 16.0 to 37.0 volume % in the accumulation distribution calculated from the particle size distribution.
(C1) Powdered cellulose having a particle diameter of 200 μm or more is in the range of 4.0 to 16.0 vol. % in the accumulation distribution calculated from the particle size distribution.
(D1) Powdered cellulose having a particle diameter of 300 μm or more is in the range of 0 to 10.0 vol. % or less in the cumulative distribution calculated from the particle size distribution.
(E1) Powdered cellulose having a particle diameter of 600 μm or more is in the range of 0 to 2.0 vol % or less in the cumulative distribution calculated from the particle size distribution.

Furthermore, such powdered cellulose preferably has an average degree of polymerization in the range of 300 to 1500, a degree of crystallinity in the range of 75 to 90%, and an average fiber length in the range of 0.2 to 1.0 mm.

In order for the powdered cellulose used in the present invention to exhibit a greater anti-binding effect and coloring effect in a meat-like food composition, it is particularly preferable that the powdered cellulose used in the present invention satisfies the following conditions (A2) to (E2).
(A2) the average particle size of the powdered cellulose is 26 to 45 μm;
(B2) Powdered cellulose having a particle diameter of 100 μm or more is in the range of 6.0 to 45.0 volume % in the accumulation distribution calculated from the particle size distribution.
(C2) Powdered cellulose having a particle diameter of 200 μm or more is in the range of 0.5 to 14.0 volume % in the accumulation distribution calculated from the particle size distribution.
(D2) Powdered cellulose having a particle diameter of 300 μm or more is in the range of 0 to 10.0 vol. % or less in the cumulative distribution calculated from the particle size distribution.
(E2) Powdered cellulose having a particle diameter of 600 μm or more is in the range of 0 to 1.0 volume % or less in the cumulative distribution calculated from the particle size distribution.

Furthermore, such powdered cellulose preferably has an average degree of polymerization in the range of 200 to 1000, a degree of crystallinity in the range of 75 to 90%, and an average fiber length in the range of 0.2 to 0.8 mm.

In order for the powdered cellulose used in the present invention to better exhibit the texture-improving or shape-retaining effects in a meat-like food composition, it is particularly preferable that it satisfies the following conditions (A3) to (E3).
(A3) the average particle size of the powdered cellulose is 10 to 40 μm;
(B3) Powdered cellulose having a particle diameter of 100 μm or more is in the range of 2.0 to 45.0 volume % in the accumulation distribution calculated from the particle size distribution.
(C3) Powdered cellulose having a particle diameter of 200 μm or more is in the range of 0 to 14.0 volume % in the accumulation distribution calculated from the particle size distribution.
(D3) Powdered cellulose having a particle diameter of 300 μm or more is in the range of 0 to 10.0 vol. % or less in the cumulative distribution calculated from the particle size distribution.
(E3) Powdered cellulose having a particle diameter of 600 μm or more is in the range of 0 to 1.0 volume % or less in the cumulative distribution calculated from the particle size distribution.

Furthermore, such powdered cellulose preferably has an average degree of polymerization in the range of 100 to 1000, a degree of crystallinity in the range of 70 to 90%, and an average fiber length in the range of 0.1 to 0.8 mm.

In order for the powdered cellulose used in the present invention to more effectively improve texture or absorb (retain) water in a meat-like food composition, the apparent specific gravity is preferably in the range of 0.1 to 0.6 g/ml, more preferably in the range of 0.1 to 0.45 g/ml, and even more preferably in the range of 0.15 to 0.4 g/ml. When the apparent specific gravity is within this range, the cellulose will have a strong fibrous texture and a firm texture when used in a meat-like food composition, and will also have excellent water retention properties, improving workability. Furthermore, the cellulose will also better blend with spices such as pepper, imparting an excellent spicy feel when spices are added.

The powdered cellulose used in the present invention can be prepared by mixing the powdered cellulose raw material with other organic and/or inorganic components, either alone or in any ratio, and pulverizing the mixture in order to impart or improve functionality, as long as the effects of the present invention are not impaired. It is also possible to perform chemical treatments on the natural cellulose used as the raw material, as long as the degree of polymerization is not significantly impaired.

A specific manufacturing method is shown below, but the present invention is not limited to this method. The powdered cellulose used was measured using the following method.

(Measurement of average particle size and particle size distribution of powdered cellulose)
A laser diffraction particle size distribution measuring device (Mastersizer 2000, manufactured by Spectris Co., Ltd., Malvern Division) was used. 0.5 g of the sample to be used for the measurement was collected in a 100 ml beaker, 60 ml of 0.5% hexametaphosphoric acid solution was added, and the sample was treated for 2 minutes at 20% output using an ultrasonic treatment device manufactured by Dr. Hielscher Gmbh. The treated sample was used for the measurement. The measurement principle used was a laser scattering method, and the particle size distribution was expressed as an accumulation distribution, and the value at which the accumulation distribution reached 50% was taken as the average particle size.

The percentage of powdered cellulose with a particle diameter of 100 μm or more, the percentage of powdered cellulose with a particle diameter of 200 μm or more, the percentage of powdered cellulose with a particle diameter of 300 μm or more, and the percentage of powdered cellulose with a particle diameter of 600 μm or more were each calculated from the total accumulated distribution.

(Polymerization degree of powdered cellulose)
The degree of cellulose polymerization was determined by a viscosity measurement method using copper ethylenediamine described in the 16th revised Japanese Pharmacopoeia Manual, Crystalline Cellulose Identification Test (2). For the range that cannot be measured by the method described in Crystalline Cellulose Identification Test (2), for example, a method of measuring the limiting viscosity using a fully automatic viscosity measurement system for pulp and polymer RPV-1 (manufactured by RHEOTEK) and deriving it from the formula [η] = 0.909 × DP0.85 (formula (2) in the literature) described in "VISCOSITY MEASUREMENTS OF CELLULOSE/SO2-AMINE DIMETHYLSULFOXIDE SOLUTION" (Isogai et al., 1998) can be mentioned.

(Crystallization degree of powdered cellulose)
The degree of crystallinity was determined by measuring the X-ray diffraction of the sample. The X-ray diffraction was measured by placing an appropriate amount of the sample on a glass cell and using an X-ray diffraction measuring device (LabX XRD-6000, manufactured by Shimadzu Corporation). The degree of crystallinity was calculated using the method of (L.Segal, J.J.Greely, et al., Text.Res.J., 29,786,1959) and Kamide et al. (K.Kamide et al., Polymer J., 17,909,1985), and was calculated from the diffraction intensity of the 002 plane at 2θ=22.6° and the diffraction intensity of the amorphous part at 2θ=18.5° using the diffraction intensity of 2θ=10° to 30° of the X-ray diffraction diagram as the baseline, according to the following formula.
Xc=(I002c−Ia)/I002c×100
Xc = cellulose crystallinity (%)
I002c: 2θ=22.6°, diffraction intensity of the 002 plane Ia: 2θ=18.5°, diffraction intensity of the amorphous portion

(Average fiber length of powdered cellulose)
The average fiber length was measured using a fiber tester (manufactured by Lorentzen & Wettre Co., Ltd.) In the present invention, the average fiber length refers to a length-weighted average fiber length.

(Powder Falling Speed of Powdered Cellulose)
A 5 g sample of the powdered cellulose obtained in the above Production Example was vibrated and dropped using a Powder Tester (PT-N type, manufactured by Hosokawa Micron Corporation) to measure the time required for the entire powder to fall. The larger this value, the better the powder flowability.

(Apparent specific gravity of powdered cellulose)
According to a conventional method, 10 g of a sample was placed in a 100 mL graduated cylinder, and the bottom of the graduated cylinder was tapped until the height of the sample no longer decreased. The scale on the flattened surface was read to measure the volume per 10 g of sample, and the weight per unit volume (1 mL) was calculated to obtain the apparent specific gravity (g/mL). The higher the apparent specific gravity, the smaller the bulk and the more compact the powder.

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 powdery cellulose, 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.

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

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, thickeners such as 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.
Of these, methylcellulose is preferably used in combination because it can impart a good elastic texture to the meat-like food composition.

The methylcellulose contained in such a meat-like food composition is preferably adjusted to a range of powdered cellulose:methylcellulose = 10-90 wt %: 90-10 wt %, more preferably a range of powdered cellulose:methylcellulose = 30-90 wt %: 70-10 wt %, and even more preferably a range of powdered cellulose:methylcellulose = 50-90 wt %: 10-50 wt %.
By blending methylcellulose within this range, it is possible to obtain a more elastic meat-like texture while still achieving the effects of the present invention.

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 in order to obtain an excellent meat-like texture and water retention, it is preferable to knead the powdered cellulose as uniformly as possible with the plant-derived protein.

<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.

(Production Example 1)
Hardwood-derived pulp was reacted at 95°C for 2 hours under conditions of a pulp concentration of 5.5% and a hydrochloric acid concentration of 1.2N. After the reaction was completed, the mixture was neutralized with sodium hydroxide, thoroughly washed with water, and then air-dried at a temperature of 60°C for about 1 day. The dried sample was mechanically pulverized using a hammer mill (Hosokawa Micron Corporation, AP-S type) to obtain powdered cellulose A (average particle size 24 μm, average degree of polymerization 170, crystallinity 86%, average fiber length 0.7 mm, powder drop rate 0.37 g/sec, apparent specific gravity 0.47 g/ml, 3.5 vol% of particles with a particle size of 100 μm or more, and 0 vol% of particles with a particle size of 200 μm or more).

(Production Example 2)
Hardwood-derived pulp was reacted at 95°C for 2 hours under conditions of a pulp concentration of 5.5% and a hydrochloric acid concentration of 0.15N. After the reaction was completed, the mixture was neutralized with sodium hydroxide, thoroughly washed with water, and then air-dried at a temperature of 60°C for about 1 day. The dried sample was mechanically pulverized using a hammer mill (Hosokawa Micron Corporation, AP-S type) to obtain powdered cellulose B (average particle size 36 μm, average degree of polymerization 470, crystallinity 86%, average fiber length 0.7 mm, powder drop rate 0.14 g/sec, apparent specific gravity 0.36 g/ml, 17.0 vol% of particle size 100 μm or more, 5.0 vol% of particle size 200 μm or more, 2.0 vol% of particle size 300 μm or more, and 0 vol% of particle size 600 μm or more).

(Examples 1 to 3, 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, sauteed onion, shortening, and other ingredients 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 kneaded 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.
×: 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 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.

*Granular soy protein...New Fujinic 25N:New Fujinic 43N=7:3 blend

Claims (5)

A meat-like food composition comprising a plant-derived protein and powdered cellulose,
The content of the meat material is 30% by mass or less and the plant-derived protein is 45% by weight or more,
The powdered cellulose has an average degree of polymerization of 100 to 2500, a degree of crystallinity of 60 to 90%, and an apparent specific gravity of 0.1 to 0.6 g/ml;
The meat-like food composition is characterized in that the plant-derived protein and the powdered cellulose are in the range of plant-derived protein:powdered cellulose=60-99% by weight:1-40% by weight. The meat-like food composition according to claim 1, characterized in that the powdered cellulose satisfies the following conditions (A) to (E).
(A) Average particle size is 5 to 75 μm.
(B) Powdered cellulose having a particle diameter of 100 μm or more is in the range of 0 to 45.0 volume % in the accumulation distribution calculated from the particle size distribution.
(C) Powdered cellulose having a particle diameter of 200 μm or more is in the range of 0 to 25.0 volume % in the accumulation distribution calculated from the particle size distribution.
(D) Powdered cellulose having a particle diameter of 300 μm or more is in the range of 0 to 12.0 volume % or less in the cumulative distribution calculated from the particle size distribution.
(E) Powdered cellulose having a particle diameter of 600 μm or more is in the range of 0 to 2.0 volume % or less in the cumulative distribution calculated from the particle size distribution. 3. The meat-like food composition according to claim 1, further comprising methyl cellulose in the ranges of powdered cellulose:methyl cellulose=50-90% by weight:10-50% by weight. The meat-like food composition according to any one of claims 1 to 3, 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 4.