WO2021172028A1 - 植物性たん白含有食品 - Google Patents
植物性たん白含有食品 Download PDFInfo
- Publication number
- WO2021172028A1 WO2021172028A1 PCT/JP2021/005085 JP2021005085W WO2021172028A1 WO 2021172028 A1 WO2021172028 A1 WO 2021172028A1 JP 2021005085 W JP2021005085 W JP 2021005085W WO 2021172028 A1 WO2021172028 A1 WO 2021172028A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- vegetable protein
- weight
- granular
- food
- protein
- Prior art date
Links
- 108010082495 Dietary Plant Proteins Proteins 0.000 title claims abstract description 151
- 235000013305 food Nutrition 0.000 title claims abstract description 100
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 61
- 235000021329 brown rice Nutrition 0.000 claims abstract description 45
- 239000000203 mixture Substances 0.000 claims abstract description 40
- 229920000609 methyl cellulose Polymers 0.000 claims abstract description 39
- 235000010981 methylcellulose Nutrition 0.000 claims abstract description 39
- 239000001923 methylcellulose Substances 0.000 claims abstract description 39
- 239000003925 fat Substances 0.000 claims abstract description 31
- 239000003921 oil Substances 0.000 claims abstract description 25
- 108010073771 Soybean Proteins Proteins 0.000 claims description 37
- 235000019710 soybean protein Nutrition 0.000 claims description 32
- 239000007787 solid Substances 0.000 claims description 16
- 238000010438 heat treatment Methods 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 238000000465 moulding Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 abstract description 29
- 108090000623 proteins and genes Proteins 0.000 abstract description 7
- 102000004169 proteins and genes Human genes 0.000 abstract description 7
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- 244000144972 livestock Species 0.000 abstract 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 25
- 235000019197 fats Nutrition 0.000 description 24
- 239000008158 vegetable oil Substances 0.000 description 24
- 235000019198 oils Nutrition 0.000 description 20
- 239000002994 raw material Substances 0.000 description 14
- 235000013882 gravy Nutrition 0.000 description 11
- 235000010469 Glycine max Nutrition 0.000 description 10
- 244000068988 Glycine max Species 0.000 description 10
- 241000209140 Triticum Species 0.000 description 8
- 235000021307 Triticum Nutrition 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 8
- 102000002322 Egg Proteins Human genes 0.000 description 6
- 108010000912 Egg Proteins Proteins 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 5
- 235000014103 egg white Nutrition 0.000 description 5
- 210000000969 egg white Anatomy 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 230000036571 hydration Effects 0.000 description 5
- 238000006703 hydration reaction Methods 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 229940001941 soy protein Drugs 0.000 description 5
- 108010064851 Plant Proteins Proteins 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 235000015220 hamburgers Nutrition 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 235000021118 plant-derived protein Nutrition 0.000 description 4
- 239000004033 plastic Substances 0.000 description 4
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 125000000956 methoxy group Chemical group [H]C([H])([H])O* 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019871 vegetable fat Nutrition 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 235000010724 Wisteria floribunda Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000019868 cocoa butter Nutrition 0.000 description 2
- 229940110456 cocoa butter Drugs 0.000 description 2
- 239000003240 coconut oil Substances 0.000 description 2
- 235000019864 coconut oil Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- 229920001169 thermoplastic Polymers 0.000 description 2
- 239000004416 thermosoftening plastic Substances 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000005528 Arctium lappa Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 229920003091 Methocel™ Polymers 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 241001261506 Undaria pinnatifida Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000010497 wheat germ oil Substances 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/55—Rehydration or dissolving of foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5108—Cellulose
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/548—Vegetable protein
- A23V2250/5488—Soybean protein
Definitions
- the present invention relates to a vegetable protein-containing food having an excellent gravy (juiciness), good hardness and chewy texture, and a texture similar to that of a food containing natural meat.
- Patent Document 1 two kinds of specific tissue protein-containing substances are mixed and molded at a predetermined ratio by humidity control, heated and bound by microwave irradiation, and then reconstituted in a seasoning liquid. It is disclosed that by further baking, a processed food having a texture and flavor similar to that of natural meat can be obtained.
- Patent Document 2 contains a plant protein raw material and a sugar alcohol, the content of the sugar alcohol is 0.1% by weight or more in the dry weight, has a swollen structure, and has a water absorption rate of 1 time or more. It is disclosed that the histological plant protein material having the above has a hard texture close to that of natural meat.
- An object of the present invention is to provide a vegetable protein-containing food having an excellent gravy (juiciness), good hardness and chewy texture, and a texture close to that of a food containing natural meat.
- Item 1 (A) Granular vegetable protein and / or particulate tissue vegetable protein containing brown rice, (B) Granular vegetable protein defibrated product, and (C) Mixture of fats and oils, water, and methylcellulose. Containing, vegetable protein-containing foods.
- Item 2. Item 2. The item (A) is a granular soybean protein containing granular soybean protein and / or brown rice, and the component (B) is a defibrated product of the granular soybean protein. Vegetable protein-containing foods.
- Item 3. Item 2.
- Item 3. The vegetable protein-containing food according to Item 3, wherein the particulate tissue vegetable protein containing brown rice contains 100 to 1900 parts by weight in terms of dry solid content per 100 parts by weight of dry solid content of the granular vegetable protein. ..
- the component (C) is a mixture of 5 to 50 parts by weight of fat and oil, 30 to 92 parts by weight of water, and 3 to 20 parts by weight of methyl cellulose per 100 parts by weight of fat, water and methyl cellulose.
- the component (A) is contained in an amount of 5 to 25% by weight in terms of dry solid content, the component (B) is contained in an amount of 1 to 10% by weight in terms of dry solid content, and the component (C) is contained in an amount of 10 to 80% by weight.
- the vegetable protein-containing food according to any one of 1 to 5.
- Item 7. Item 2. The vegetable protein-containing food according to any one of Items 1 to 6, wherein the vegetable protein-containing food is a hamburger-like food.
- Item 8. It is a method for producing foods containing vegetable protein.
- C) Mixture of fats and oils, water, and methylcellulose.
- Item 9. Item 8. The production method according to Item 8, wherein the vegetable protein-containing food is a hamburger-like food
- the vegetable protein-containing food of the present invention is useful as a meat substitute food because it has an excellent gravy (juiciness), good hardness and chewy texture, and a texture similar to that of foods containing natural meat. be.
- the vegetable protein-containing foods of the present invention include (A) granular vegetable protein and / or granular tissue vegetable protein containing brown rice, (B) defibrated product of granular vegetable protein, and ( C) It is characterized by containing a mixture of fats and oils, water, and methyl cellulose.
- A granular vegetable protein and / or granular tissue vegetable protein containing brown rice
- B defibrated product of granular vegetable protein
- C It is characterized by containing a mixture of fats and oils, water, and methyl cellulose.
- the vegetable protein-containing food of the present invention contains granular vegetable protein and / or particulate tissue vegetable protein containing brown rice (these may be abbreviated as component (A)).
- granular vegetable protein is defined in “Japanese Agricultural Standard for Vegetable Protein”. According to the “Japanese Agricultural Standards for Vegetable Proteins”, “vegetable proteins” are processed into seeds for oil extraction such as soybeans or their degreased products or cereal powders such as wheat (hereinafter referred to as “main raw materials”). To increase the protein content by applying It is defined that the protein content derived from the main raw material (value when converted to anhydrous soybean; hereinafter referred to as “vegetable protein content”) exceeds 50%.
- granular vegetable protein is a vegetable protein that is molded into granular or flake shape and has a meat-like structure. Is defined as. Granular vegetable proteins have a fibrous internal structure with a certain orientation.
- Gramular vegetable protein is a mixture containing at least a vegetable protein raw material and water, and if necessary, further containing fats and oils, starch, pigments, flavors, etc., and heat-treated with an extruder under high pressure to make it thermoplastic. It can be obtained by extruding the resulting raw material from a die provided at the tip of the screw under normal pressure, expanding it, drying it, and forming it into granules.
- the origin of the vegetable protein raw material used for producing granular vegetable protein is not particularly limited, and is, for example, derived from soybeans such as isolated soybean protein, concentrated soybean protein, and defatted soybean; wheat such as wheat flour and wheat gluten. It may be derived from soybeans, but preferably derived from soybeans (that is, granular soybean protein).
- the plant protein content in the granular vegetable protein may be 50% by weight or more, preferably 50 to 80% by weight, and more preferably 50 to 70% by weight.
- the weight ratio of the granular vegetable protein passing through the test sieve having a mesh size of 355 ⁇ m specified in JISZ8801-1 is 10% or less.
- the particle size of the granular vegetable protein (one aspect before hydration is flakes, more specifically, the thickness is about 0.2 to 10.0 mm, and the major axis is 3.0 to 20. Flakes of about 0.0 mm can be mentioned.
- "particulate textured vegetable protein containing brown rice” means that a mixture containing a raw material for vegetable protein and powdered brown rice has a fibrous internal structure having a certain direction. It is processed to have.
- the particulate structure vegetable protein containing brown rice contains at least a vegetable protein raw material, powdered brown rice and water, and if necessary, a mixture further containing fats and oils, starch, pigments, flavors and the like is added by an extruder. It can be obtained by heat-treating under high pressure, extruding the thermoplastic raw material from a die provided at the tip of the screw under normal pressure, expanding it, drying it, and forming it into granules.
- the origin of the vegetable protein raw material used for producing the particulate tissue vegetable protein containing brown rice is not particularly limited, and is, for example, derived from soybeans such as isolated soybean protein, concentrated soybean protein, and defatted soybean; wheat flour. , Wheat gluten or the like may be derived from wheat, but soybean-derived ones are preferable.
- the content of the protein in the particulate tissue vegetable protein containing brown rice is not particularly limited.
- the protein content is 40 per 100 parts by weight of the total amount of the particulate tissue vegetable protein containing brown rice. 80 parts by weight, preferably 45 to 65 parts by weight, and more preferably 50 to 55 parts by weight.
- the content of brown rice in the particulate tissue vegetable protein containing brown rice is not particularly limited.
- weight preferably 3 to 10 parts by weight, more preferably 3 to 8 parts by weight.
- the weight ratio of those that pass through the test sieve with a mesh size of 355 ⁇ m specified in JISZ8801-1 is 10% or less. preferable.
- the particulate tissue vegetable protein (before hydration) containing brown rice it can be mentioned that it is columnar, and more specifically, it has a diameter of about 2.0 to 4.0 mm and a length. A columnar shape of about 5.0 to 15.0 mm can be mentioned.
- the granular vegetable protein and / or the particulate tissue vegetable protein containing brown rice is preferably used in a hydrated (containing water) state. Hydration can be carried out by immersing the dried granular vegetable protein and / or the particulate tissue vegetable protein containing brown rice in water or oil.
- the water content of the hydrated granular vegetable protein and / or the particulate tissue vegetable protein containing brown rice is not particularly limited, but for example, the granular vegetable protein and / or the particles containing brown rice.
- Moisture is 100 to 400 parts by weight, preferably 100 to 250 parts by weight, and more preferably 120 to 180 parts by weight per 100 parts by weight of dry solid content of the textured vegetable protein.
- either either the granular vegetable protein or the particulate structured vegetable protein containing brown rice may be used alone or in combination as the component (A). May be used.
- a combination of granular vegetable protein and particulate vegetable protein containing brown rice is used as the component (A). It is preferable to use it.
- the ratio thereof is not particularly limited, but for example, 100 parts by weight of the dry solid content of the granular vegetable protein is converted.
- the amount of particulate tissue vegetable protein containing brown rice is 100 to 1900 parts by weight, preferably 150 to 1900 parts by weight, and more preferably 300 to 1900 parts by weight in terms of dry solid content.
- the content of the component (A) may be appropriately set according to the type of the vegetable protein-containing food and the like.
- the dry solid of the component (A) may be set. In terms of minutes, 5 to 25% by weight, preferably 10 to 20% by weight, and more preferably 12 to 18% by weight.
- the vegetable protein-containing food of the present invention contains a defibrated product of granular vegetable protein (which may be abbreviated as component (B)).
- the "defibrated product of granular vegetable protein” is a fibrous product obtained by defibrating granular vegetable protein.
- the defibrated product of granular vegetable protein can be obtained by defibrating it into a fibrous product with a food cutter or the like in a state of adding water to hydrate (containing water).
- the shape of the defibrated product of the granular vegetable protein is, for example, about 1 to 35 mm in length and about 0.01 to 1 mm in thickness in a hydrated state; preferably, about 1 to 30 mm in length and thick.
- the size is about 0.01 to 0.8 mm; more preferably, the length is about 3 to 20 mm and the thickness is about 0.03 to 0.5 mm.
- the defibrated product of granular vegetable protein in a hydrated state containing water
- the water content of the hydrated granular vegetable protein defibrated product is not particularly limited.
- the water content per 100 parts by weight of the dried solid content of the granular vegetable protein defibrated product is 100 to 400.
- weight preferably 120 to 300 parts by weight, more preferably 130 to 270 parts by weight.
- the ratio of the component (A) to the component (B) is, for example, that the component (B) is a dry solid per 100 parts by weight of the total amount of the component (A) in terms of dry solid content. In terms of minutes, 10 to 60 parts by weight, preferably 20 to 50 parts by weight, and more preferably 30 to 40 parts by weight can be mentioned.
- the content of the component (B) may be appropriately set according to the type of the vegetable protein-containing food and the like.
- the dry solid of the component (B) In terms of minutes, 1 to 10% by weight, preferably 3 to 8% by weight, and more preferably 4 to 6% by weight.
- the vegetable protein-containing food of the present invention further contains a mixture of fats and oils, water, and methyl cellulose (which may be abbreviated as component (C)).
- the mixture plays a role of settingtle the component (A) and the component (B) and also plays a role of exhibiting an excellent gravy feeling.
- fats and oils are not particularly limited as long as they can be used in foods, but for example, palm olein, palm oil, coconut oil, cocoa butter, soybean oil, cottonseed oil, corn oil, sesame oil, olive oil, and wheat germ oil.
- These fats and oils may be used alone or in combination of two or more.
- vegetable oils and fats are preferable, and vegetable oils and fats having a melting point close to that of animal fats and oils (specifically, palm olein, palm oil, coconut oil, cocoa butter, etc.) can be mentioned.
- the content of the methoxy group of methyl cellulose is not particularly limited as long as it can be used in foods, and examples thereof include 22 to 33%, preferably 25 to 33%, and more preferably 28 to 33%.
- the content of the methoxy group of methyl cellulose is a value measured according to the method described in the 9th Edition Food Additives Official Standard (Ministry of Health, Labor and Welfare).
- a suitable example of the methyl cellulose used in the present invention is one having high gel strength.
- Examples of methylcellulose having high gel strength include JP-A-2015-71779, JP-A-2015-120911, JP-A-2012-97269, JP-A-2012-92347, and JP-A-2002-541270. , And the methylcellulose described in these publications can be preferably used.
- the ratio of fats and oils to water and methylcellulose is, for example, 5 to 50 parts by weight of fats and oils, 30 to 92 parts by weight of water, and 3 to 20 parts by weight of methylcellulose per 100 parts by weight of the total amount of fats and oils, water and methylcellulose; preferably. 10-40 parts by weight of fats and oils, 45-87 parts by weight of water, and 3-15 parts by weight of methylcellulose; more preferably 10-30 parts by weight of fats and oils, 55-87 parts by weight of water, and 3-to 3 parts by weight of methylcellulose. 15 parts by weight can be mentioned.
- a mixture of fats and oils, water and methylcellulose is obtained by mixing the fats and oils, water and methylcellulose so as to be uniform, and a preferred embodiment thereof is in the form of an emulsion.
- the content of the component (C) may be appropriately set according to the type of the vegetable protein-containing food and the like, and is preferably 10 to 80% by weight, for example. Is 10 to 50% by weight, more preferably 15 to 25% by weight.
- the vegetable protein-containing food of the present invention may contain, if necessary, other food materials and auxiliary raw materials such as seasonings, in addition to the above-mentioned components (A) to (C).
- auxiliary raw materials include vegetables such as onions, carrots, gobos, potatoes, and sesame; cereals such as bread flour, wheat flour, potato starch, and oatmeal; seaweeds such as wakame and hijiki; starch, egg yolk, egg white, and soy sauce.
- the vegetable protein-containing food of the present invention preferably does not contain natural meat, but may contain natural meat if necessary.
- the above-mentioned components (A) to (C) and other components to be blended as needed are kneaded in a predetermined amount to produce a dough, and the obtained dough is desired. It is manufactured by heating after molding into the shape of. The heating can be performed by a method such as firing heating, steam heating, boiling heating, fly heating, electromagnetic wave heating, or the like. Further, the vegetable protein-containing food of the present invention may be provided after being heated, or may be provided in the form of a dough and heated at a food factory, a restaurant, a home or the like.
- the shape of the vegetable protein-containing food of the present invention may be appropriately set according to the desired food form, and examples thereof include block-shaped, flat-shaped, thick-sliced meat-like, thin-sliced meat-like, and minced meat-like. ..
- the vegetable protein-containing food of the present invention has an excellent meat juice feeling (juiciness), good hardness and chewy texture, and can realize a texture close to that of foods containing natural meat, so that hamburgers and meats can be realized. It can be provided as a simulated meat food that imitates processed meat food such as meat for balls, stews, and stewed dishes (curry, stew, etc.).
- one aspect of the vegetable protein-containing food of the present invention is particularly suitable as a hamburger-like food (food imitating a hamburger steak) because it can realize a gravy and texture similar to that of a hamburger steak.
- Example 1 Particle-like structured soy protein containing brown rice ("Veggie mince of soybeans and brown rice”, Meissen Fine Foods Co., Ltd .; contains 5% by weight of brown rice and 50.6% by weight of protein; 2.5-3.5 mm in diameter, length A columnar shape of 7.0 to 15.0 mm) was added to boiling water and hydrated to obtain a particulate soybean protein containing brown rice having a water content of 60.0% by mass.
- granular soy protein ("GS52-2-10", Tanigami Japan Co., Ltd .; containing 65.0% by weight of protein; flakes with a thickness of 2.0 to 8.0 mm and a diameter of 3.0 to 17.0 mm.
- granular soybean protein (“Apex 950”, Fuji Oil Co., Ltd .; containing 63.0% by weight of protein) was added to water to hydrate it, and then defibrated using a food cutter. A defibrated product of granular vegetable protein having a water content of 60.0% by mass was obtained.
- the obtained granular vegetable protein defibrated product had a length of about 3 to 20 mm and a thickness of about 0.03 to 0.5 mm.
- methyl cellulose (“Methocel Bond112", manufactured by Dow DuPont; methoxy group content: 30.6%) 5% by weight, vegetable oil (palm olein; “Multi Ace 20”, manufactured by Nisshin Oillio Co., Ltd.) 20% by weight, And 75% by weight of cold water were mixed and stirred with a food cutter to obtain an emulsion mixture (mixture of methyl cellulose, vegetable oil and water).
- the composition shown in Table 1 is obtained by the particulate tissue vegetable protein containing brown rice, the granular soybean protein, the defibrated product of the granular vegetable protein, and the mixture of methyl cellulose, vegetable oil, and water so as to have the composition shown in Table 1.
- other auxiliary raw materials were mixed in a predetermined amount and kneaded to obtain a dough.
- the obtained dough was molded into 100 g (flat shape of about 90 mm ⁇ about 60 mm ⁇ about 24 mm) and baked and heated in a frying pan to produce a hamburger-like food.
- Example 2 A hamburger-like food was produced under the same conditions as in Example 1 except that the composition was changed to that shown in Table 1 without blending the particulate soybean protein containing brown rice.
- Example 3 A hamburger-like food was produced under the same conditions as in Example 1 except that the composition was changed to that shown in Table 1 without blending particulate soybean protein.
- Example 1 A hamburger-like food product was produced under the same conditions as in Example 1 except that methyl cellulose, vegetable oil, and water were separately blended without blending a mixture of methyl cellulose, vegetable oil, and water.
- Example 3 A hamburger-like food product was produced under the same conditions as in Example 2 except that methyl cellulose, vegetable oil, and water were separately blended without blending a mixture of methyl cellulose, vegetable oil, and water.
- Example 5 A hamburger-like food product was produced under the same conditions as in Example 3 except that methyl cellulose, vegetable oil, and water were separately blended without blending a mixture of methyl cellulose, vegetable oil, and water.
- Example 6 A hamburger-like food under the same conditions as in Example 3 except that a mixture of granular soybean protein, vegetable oil, water, and egg white powder was used instead of the mixture of methyl cellulose, vegetable oil, and water, and the composition was changed to that shown in Table 1. Manufactured.
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Abstract
Description
項1. (A)粒状植物性たん白、及び/又は玄米を含む粒子状組織性植物性たん白、(B)粒状植物性たん白の解繊物、並びに(C)油脂、水、及びメチルセルロースの混合物を含有する、植物性たん白含有食品。
項2. 前記(A)成分が、粒状大豆たん白、及び/又は玄米を含む粒子状組織性大豆たん白であり、前記(B)成分が、粒状大豆たん白の解繊物である、項1に記載の植物性たん白含有食品。
項3. 前記(A)成分が、粒状植物性たん白、及び玄米を含む粒子状組織性植物性たん白の双方を含む、項1又は2に記載の植物性たん白含有食品。
項4. 粒状植物性たん白の乾燥固形分換算100重量部当たり、玄米を含む粒子状組織性植物性たん白が乾燥固形分換算で100~1900重量部含む、項3に記載の植物性たん白含有食品。
項5. 前記(C)成分が、油脂と水とメチルセルロースの総量100重量部当たり、油脂が5~50重量部、水が30~92重量部、及びメチルセルロースが3~20重量部の混合物である、項1~4のいずれかに記載の植物性たん白含有食品。
項6. 前記(A)成分が乾燥固形分換算で5~25重量%、前記(B)成分が乾燥固形分換算で1~10重量%、及び前記(C)成分が10~80重量%含まれる、項1~5のいずれかに記載の植物性たん白含有食品。
項7. 植物性たん白含有食品がハンバーグ様食品である、項1~6のいずれかに記載の植物性たん白含有食品。
項8. 植物性たん白含有食品の製造方法であって、
(A)粒状植物性たん白、及び/又は玄米を含む粒子状組織性植物性たん白、(B)粒状植物性たん白の解繊物、並びに(C)油脂、水、及びメチルセルロースの混合物を含有する生地を得る工程、及び
前記生地を成形して加熱する工程、
を含む、製造方法。
項9. 植物性たん白含有食品がハンバーグ様食品である、項8に記載の製造方法。
本発明の植物性たん白含有食品は、粒状植物性たん白、及び/又は玄米を含む粒子状組織性植物性たん白(これらを(A)成分と略記することがある)を含有する。
本発明の植物性たん白含有食品は、粒状植物性たん白の解繊物(これを(B)成分と略記することがある)を含有する。
本発明の植物性たん白含有食品は、更に、油脂、水、及びメチルセルロースの混合物(これを(C)成分と略記することがある)を含有する。当該混合物は、前記(A)成分と(B)成分を決着させる役割を果たすと共に、優れた肉汁感を呈させる役割も果たす。
本発明の植物性たん白含有食品は、前記(A)~(C)成分に加えて、必要に応じて、他の食品素材や調味料等の副原料が含まれていてもよい。このような副原料としては、例えば、タマネギ、人参、ごぼう、ジャガイモ、ゴマ等の野菜類;パン粉、小麦粉、片栗粉、オートミール等の穀類;ワカメ、ひじき等の海藻類;デンプン、卵黄、卵白、醤油、みりん、食塩、香辛料、酸味料、果汁、果肉、酵母エキス、肉エキス、甘味料、植物性油、動物性脂、増粘剤、色素、フレーバー、酸化防止剤、水等が挙げられる。
本発明の植物性たん白含有食品は、前記(A)~(C)成分、及び必要に応じて配合される他の成分を所定量混錬して生地を製造し、得られた生地を所望の形状に成形した後に加熱することにより製造される。加熱は、焼成加熱、蒸し加熱、ボイル加熱、フライ加熱、電磁波加熱等の手法で行うことができる。また、本発明の植物性たん白含有食品は、加熱を行った後に提供してもよく、また、生地の状態で提供して、食品工場、飲食店、家庭等で加熱を行ってもよい。
本発明の植物性たん白含有食品の形状については、目的の食品形態に応じて適宜設定すればよく、例えば、ブロック状、扁平状、厚切り肉状、薄切り肉状、ミンチ状等が挙げられる。
[実施例1]
玄米を含む粒子状組織性大豆たん白(「大豆と玄米のベジミンチ」、株式会社マイセンファインフーズ;玄米5重量%、たん白50.6重量%含有;直径2.5~3.5mm、長さ7.0~15.0mmの円柱状)を沸騰水中に添加し水和させ、水分含量が60.0質量%の玄米を含む粒子状組織性大豆たん白を得た。また、粒状大豆たん白(「GS52-2-10」、谷神日本株式会社;たん白65.0重量%含有;厚み2.0~8.0mm、直径3.0~17.0mmのフレーク状)を水に添加し水和させ、水分含量が66.7質量%の粒状大豆たん白を得た。また、別途、粒状大豆たん白(「アペックス950」、不二製油株式会社;たん白63.0重量%含有)を水に添加して水和させた後に、フードカッターを用いて解繊し、水分含量が60.0質量%の粒状植物性たん白の解繊物を得た。得られた粒状植物性たん白の解繊物は、長さ3~20mm程度且つ太さ0.03~0.5mm程度であった。
玄米を含む粒子状組織性大豆たん白を配合せず、表1に示す組成に変更したこと以外は、実施例1と同条件でハンバーグ様食品を製造した。
粒子状大豆たん白を配合せず、表1に示す組成に変更したこと以外は、実施例1と同条件でハンバーグ様食品を製造した。
メチルセルロース・植物油・水の混合物を配合せず、メチルセルロース、植物油、及び水を別々に配合したこと以外は、実施例1と同条件でハンバーグ様食品を製造した。
冷水に粒状大豆たん白(「ニューフジプロSHE」、不二製油株式会社製)を添加してフードカッターで撹拌した後に、植物油(パームオレイン;「マルチエース20」、日清オイリオ株式会社製)を徐々に添加しながら撹拌し、粒状大豆たん白・植物油・水の混合物を得た。当該混合物の組成は、粒状大豆たん白9.5重量%、植物油19.1重量%、及び冷水71.4重量%である。
メチルセルロース・植物油・水の混合物を配合せず、メチルセルロース、植物油、及び水を別々に配合したこと以外は、実施例2と同条件でハンバーグ様食品を製造した。
メチルセルロース・植物油・水の混合物に代えて、粒状大豆たん白・植物油・水・卵白粉末の混合物を使用し、表1に示す組成に変更したこと以外は、実施例2と同条件でハンバーグ様食品を製造した。
メチルセルロース・植物油・水の混合物を配合せず、メチルセルロース、植物油、及び水を別々に配合したこと以外は、実施例3と同条件でハンバーグ様食品を製造した。
メチルセルロース・植物油・水の混合物に代えて、粒状大豆たん白・植物油・水・卵白粉末の混合物を使用し、表1に示す組成に変更したこと以外は、実施例3と同条件でハンバーグ様食品を製造した。
[肉汁感の評価方法]
得られたハンバーグ様食品をプラスチック製袋に入れて真空にして密封し、70℃のウォーターバスに入れて1時間加熱した。加熱後にプラスチック製袋からハンバーグ様食品を取り出し、中心部分から5mm角の立方状に切り出した。切り出したサンプルの重量(以下、重量A)を測定した後に、サンプルをろ紙で挟んで、円筒用プランジャー(φ60mm)を使用した食感測定器(テンシプレッサーTTP-50BX II)により、10kg/cm2で1分間加圧した。加圧後に、濾紙からサンプルを取り除き、濾紙に付着した汁の重量(以下、重量B)を測定した。式:(重量B/重量A)×100に従って肉汁率(%)を算出した。
得られたハンバーグ様食品をプラスチック製袋に入れて真空にして密封し、70℃のウォーターバスに入れて1時間加熱した。加熱後にプラスチック製袋からハンバーグ様食品を取り出し、5mm角の立方体に切り出して、円筒用プランジャー(φ5mm)を使用した食感測定器(テンシプレッサーTTP-50BX II)により、押し込み速度を2mm/秒、押し込み距離を15mmに設定し、多重積算バイト解析法により、硬さ及び噛み応えを評価した。得られた応力波形から、最大応力(gw/cm2)を硬さ、応力とプランジャー押し込み距離との積分値(gw/cm2・cm)を噛み応えとして評価した。
結果を表1に示す。この結果、玄米を含む粒子状組織性大豆たん白及び/又は粒状大豆たん白と、粒状植物性たん白の解繊物と、メチルセルロース・植物油・水の混合物とを含むハンバーグ様食品は、高い肉汁率と共に、十分な硬さ及び噛み応えがあることが確認された(実施例1~3)。一方、玄米を含む粒子状組織性大豆たん白及び/又は粒状大豆たん白と、粒状植物性たん白の解繊物とを含んでいても、メチルセルロース、植物油、及び水を混合物の状態にせずに個別に配合した場合には、高い肉汁率と十分な硬さ及び噛み応えとの双方を良好に兼ね備えることができていなかった(比較例1、3及び5)。更に、玄米を含む粒子状組織性大豆たん白及び/又は粒状大豆たん白と、粒状植物性たん白の解繊物とを含んでいても、粒状大豆たん白・植物油・水・卵白粉末の混合物を配合した場合でも、高い肉汁率と十分な硬さ及び噛み応えとの双方を良好に兼ね備えることができていなかった(比較例2、4及び6)。
Claims (9)
- (A)粒状植物性たん白、及び/又は玄米を含む粒子状組織性植物性たん白、(B)粒状植物性たん白の解繊物、並びに(C)油脂、水、及びメチルセルロースの混合物を含有する、植物性たん白含有食品。
- 前記(A)成分が、粒状大豆たん白、及び/又は玄米を含む粒子状組織性大豆たん白であり、前記(B)成分が、粒状大豆たん白の解繊物である、請求項1に記載の植物性たん白含有食品。
- 前記(A)成分が、粒状植物性たん白、及び玄米を含む粒子状組織性植物性たん白の双方を含む、請求項1又は2に記載の植物性たん白含有食品。
- 粒状植物性たん白の乾燥固形分換算100重量部当たり、玄米を含む粒子状組織性植物性たん白が乾燥固形分換算で100~1900重量部含む、請求項3に記載の植物性たん白含有食品。
- 前記(C)成分が、油脂と水とメチルセルロースの総量100重量部当たり、油脂が5~50重量部、水が30~92重量部、及びメチルセルロースが3~20重量部の混合物である、請求項1~4のいずれかに記載の植物性たん白含有食品。
- 前記(A)成分が乾燥固形分換算で5~25重量%、前記(B)成分が乾燥固形分換算で1~10重量%、及び前記(C)成分が10~80重量%含まれる、請求項1~5のいずれかに記載の植物性たん白含有食品。
- 植物性たん白含有食品がハンバーグ様食品である、請求項1~6のいずれかに記載の植物性たん白含有食品。
- 植物性たん白含有食品の製造方法であって、
(A)粒状植物性たん白、及び/又は玄米を含む粒子状組織性植物性たん白、(B)粒状植物性たん白の解繊物、並びに(C)油脂、水、及びメチルセルロースの混合物を含有する生地を得る工程、及び
前記生地を成形して加熱する工程、
を含む、製造方法。 - 植物性たん白含有食品がハンバーグ様食品である、請求項8に記載の製造方法。
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US17/904,982 US20230102970A1 (en) | 2020-02-27 | 2021-02-10 | Vegetable protein-containing food |
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WO2023157233A1 (ja) * | 2022-02-18 | 2023-08-24 | ミナミ産業株式会社 | 食肉様加工食品の製造方法 |
WO2023182330A1 (ja) * | 2022-03-23 | 2023-09-28 | 株式会社ニチレイフーズ | 代替肉加工食品、その製造方法およびその食感改良方法、ならびに代替肉加工食品の食感改良剤 |
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CN114259039A (zh) * | 2021-12-31 | 2022-04-01 | 深圳市星期零食品科技有限公司 | 一种植物肉皮及其制备方法 |
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JP2009528848A (ja) * | 2006-03-03 | 2009-08-13 | スペシャルティ プロテイン プロデューサーズ インコーポレイテッド | 植物由来のタンパク質組成物 |
JP2009528847A (ja) * | 2006-03-03 | 2009-08-13 | スペシャルティ プロテイン プロデューサーズ インコーポレイテッド | 大豆原料からの脂肪の分離方法および該方法によって製造した組成物 |
JP2018029565A (ja) * | 2016-08-26 | 2018-03-01 | 不二製油株式会社 | 冷凍畜肉様加工食品の製造法 |
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JP4797893B2 (ja) | 2006-09-08 | 2011-10-19 | 味の素株式会社 | 畜肉及び魚肉を使用しないハンバーグ様食品の製造方法 |
DE102010061382B4 (de) | 2010-12-21 | 2019-02-14 | Sick Ag | Optoelektronischer Sensor und Verfahren zur Erfassung und Abstandsbestimmung von Objekten |
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JP2009528848A (ja) * | 2006-03-03 | 2009-08-13 | スペシャルティ プロテイン プロデューサーズ インコーポレイテッド | 植物由来のタンパク質組成物 |
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Cited By (2)
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WO2023157233A1 (ja) * | 2022-02-18 | 2023-08-24 | ミナミ産業株式会社 | 食肉様加工食品の製造方法 |
WO2023182330A1 (ja) * | 2022-03-23 | 2023-09-28 | 株式会社ニチレイフーズ | 代替肉加工食品、その製造方法およびその食感改良方法、ならびに代替肉加工食品の食感改良剤 |
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TW202139851A (zh) | 2021-11-01 |
US20230102970A1 (en) | 2023-03-30 |
KR20220148172A (ko) | 2022-11-04 |
CN115151139A (zh) | 2022-10-04 |
AU2021227333A1 (en) | 2022-09-22 |
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