VEGETABLE PROTEIN-CONTAINING FOOD

Abstract

The purpose of the present invention is to provide a vegetable protein-containing food that has an excellent juicy feeling (juiciness), a meat-like hardness, a good chewiness and almost the same texture as a natural livestock meat-containing food. A vegetable protein-containing food that comprises (A) a granular vegetable protein, and/or a granular textured vegetable protein containing brown rice, (B) a fibrillated granular vegetable protein, and (C) a mixture of oil or fat, water and methyl cellulose. This vegetable protein-containing food has an excellent juicy feeling (juiciness), a meat-like hardness, a good chewiness and almost the same texture as a natural livestock meat-containing food, which makes it appropriately usable as a pseudo-meat food.

Claims

1. A vegetable protein-containing food comprising: (A) a granular vegetable protein, and/or a granular textured vegetable protein containing brown rice; (B) a fibrillated granular vegetable protein; and (C) a mixture of fat and oil, water, and methyl cellulose.

2. The vegetable protein-containing food according to claim 1, wherein the component (A) is a granular soybean protein, and/or a granular textured soybean protein containing brown rice, and the component (B) is a fibrillated granular soybean protein.

3. The vegetable protein-containing food according to claim 1, wherein the component (A) includes both the granular vegetable protein and the granular textured vegetable protein containing brown rice.

4. The vegetable protein-containing food according to claim 3, wherein the granular textured vegetable protein containing brown rice is contained in an amount of 100 to 1900 parts by weight in terms of dry solid content per 100 parts by weight of the granular vegetable protein in terms of dry solid content.

5. The vegetable protein-containing food according to claim 1, wherein 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 a total amount of fat and oil, water, and methyl cellulose.

6. The vegetable protein-containing food according to claim 1, wherein the component (A) is contained in an amount of 5 to 25 wt % in terms of dry solid content, the component (B) is contained in an amount of 1 to 10 wt % in terms of dry solid content, and the component (C) is contained in an amount of 10 to 80 wt %.

7. The vegetable protein-containing food according to claim 1, wherein the vegetable protein-containing food is a hamburger steak-like food.

8. A method for producing a vegetable protein-containing food, the method comprising: a step of obtaining a mixture that contains (A) a granular vegetable protein, and/or a granular textured vegetable protein containing brown rice, (B) a fibrillated granular vegetable protein, and (C) a mixture of fat and oil, water, and methyl cellulose; and a step of molding and heating the mixture.

9. The method according to claim 8, wherein the vegetable protein-containing food is a hamburger steak-like food.

Description

EXAMPLES

[0050] Hereinafter, the present invention will be described in more detail by means of Examples; however, the present invention is not limited to these Examples.

1. Production of Hamburger Steak-Like Food

Example 1

[0051] A granular textured soybean protein containing brown rice (“Veggie minced soybeans and brown rice”, Maisen Fine Food Co., Ltd.; containing 5 wt % of brown rice and 50.6 wt % of protein; columnar shape having a diameter of 2.5 to 3.5 mm and a length of 7.0 to 15.0 mm) was added into a boiling water to be hydrated, thereby obtaining a granular textured soybean protein containing brown rice having a moisture content of 60.0 mass %. A granular soybean protein (“GS52-2-10”, GUSHEN JAPAN LIMITED; containing 65.0 wt % of protein; flake shape having a thickness of 2.0 to 8.0 mm and a diameter of 3.0 to 17.0 mm) was added to water to be hydrated, thereby obtaining a granular soybean protein having a moisture content of 66.7 mass %. Separately, a granular soybean protein (“APEX 950”, manufactured by FUJI OIL CO., LTD.; containing 63.0 wt % of protein) was added to water to be hydrated and then fibrillated using a food cutter, thereby obtaining a fibrillated granular vegetable protein having a moisture content of 60.0 mass %. The fibrillated granular vegetable protein thus obtained had a length of about 3 to 20 mm and a thickness of about 0.03 to 0.5 mm.

[0052] An emulsion mixture (mixture of methyl cellulose, vegetable oil, and water) was obtained by mixing 5 wt % of methyl cellulose (“Methocel Bind112”, manufactured by DowDuPont; content of methoxy group: 30.6%), 20 wt % of vegetable oil (palm olein; “MULTI ACE 20”, manufactured by The Nisshin OilliO Group, Ltd.), and 75 wt % of cold water and stirring the resultant product with a food cutter.

[0053] A predetermined amount of other auxiliary raw materials were mixed and kneaded together with the granular textured vegetable protein containing brown rice, the granular soybean protein, the fibrillated granular vegetable protein, and the mixture of methyl cellulose, vegetable oil, and water obtained as described above so as to have the composition shown in Table 1, thereby obtaining a mixture. A hamburger steak-like food was produced by molding 100 g (flat shape of about 90 mm×about 60 mm×about 24 mm) of the obtained mixture and subjecting the molded mixture to baking heating with a frying pan.

Example 21

[0054] A hamburger steak-like food was produced under the same conditions as in Example 1, except that the granular textured soybean protein containing brown rice was not blended, and the composition was changed to the composition shown in Table 1.

Example 3

[0055] A hamburger steak-like food was produced under the same conditions as in Example 1, except that the granular soybean protein was not blended, and the composition was changed to the composition shown in Table 1.

Comparative Example 1

[0056] A hamburger steak-like food was produced under the same conditions as in Example 1, except that the mixture of methyl cellulose, vegetable oil, and water was not blended, and methyl cellulose, vegetable oil, and water were separately blended.

Comparative Example 2

[0057] A granular soybean protein (“New Fujipro SHE”, manufactured by FUJI OIL CO., LTD.) was added to cold water and stirred with a food cutter, and then stirred while gradually adding vegetable oil (palm olein; “MULTI ACE 20”, manufactured by The Nisshin OilliO Group, Ltd.) thereto, thereby obtaining a mixture of a granular soybean protein, vegetable oil, and water. The composition of the mixture is 9.5 wt % of the granular soybean protein, 19.1 wt % of the vegetable oil, and 71.4 wt % of the cold water.

[0058] A hamburger steak-like food was produced under the same conditions as in Example 1, except that a mixture of a 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 the composition shown in Table 1.

Comparative Example 3

[0059] A hamburger steak-like food was produced under the same conditions as in Example 2, except that the mixture of methyl cellulose, vegetable oil, and water was not blended, and methyl cellulose, vegetable oil, and water were separately blended.

Comparative Example 4

[0060] A hamburger steak-like food was produced under the same conditions as in Example 2, except that a mixture of a 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 the composition shown in Table 1.

Comparative Example 5

[0061] A hamburger steak-like food was produced under the same conditions as in Example 3, except that the mixture of methyl cellulose, vegetable oil, and water was not blended, and methyl cellulose, vegetable oil, and water were separately blended.

Comparative Example 6

[0062] A hamburger steak-like food was produced under the same conditions as in Example 3, except that a mixture of a 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 the composition shown in Table 1.

2. Evaluation Method

[Method for Evaluating Juicy Feeling]

[0063] The hamburger steak-like food thus obtained was put in a plastic bag, vacuum-sealed, put in a water bath at 70° C., and heated for 1 hour. After the heating, the hamburger steak-like food was taken out from the plastic bag and cut into a cube of 5 mm square from the central portion. The weight (hereinafter. Weight A) of the cut sample was measured, and then the sample was sandwiched by filter paper and pressurized at 10 kg/cm.sup.2 for 1 minute with a texture measuring instrument (TENSIPRESSER TTP-50BX II) using a cylindrical plunger (φ60 mm). After the pressurization, the sample was removed from the filter paper, and the weight (hereinafter, Weight B) of the juice attached to the filter paper was measured. A meat juice ratio (%) was calculated according to Equation: (Weight B/Weight A)×100

[Method for Evaluating Hardness and Chewiness]

[0064] The hamburger steak-like food thus obtained was put in a plastic bag, vacuum-sealed, put in a water bath at 70° C., and heated for 1 hour. After the heating, the hamburger steak-like food was taken out from the plastic bag and cut into a cube of 5 mm square, and hardness and chewiness were evaluated with a texture measuring instrument (TENSIPRESSER TTP-50BX II) using a cylindrical plunger (φ5 mm) by a multiple integration bite analysis method with a pushing rate of 2 mm/sec and a pushing distance of 15 mm being set. From the obtained stress waveform, the maximum stress (gw/cm.sup.2) was evaluated as hardness, and the integral value (gw/cm.sup.2-cm) of the stress and the plunger pushing distance was evaluated as chewiness.

3. Results

[0065] Results are shown in Table 1. As a result, it was confirmed that the hamburger steak-like food containing the granular textured soybean protein containing brown rice and/or the granular soybean protein, the fibrillated granular vegetable protein, and the mixture of methyl cellulose, vegetable oil, and water had a high meat juice ratio and sufficient hardness and chewiness (Examples 1 to 3). On the other hand, in the case of the hamburger steak-like food containing the granular textured soybean protein containing brown rice and/or the granular soybean protein, and the fibrillated granular vegetable protein and separately blended with methyl cellulose, vegetable oil, and water without being in a mixture form, both of a high meat juice ratio and sufficient hardness and chewiness could not be favorably provided (Comparative Examples 1, 3, and 5). Also in the case of the hamburger steak-like food containing the granular textured soybean protein containing brown rice and/or the granular soybean protein, and the fibrillated granular vegetable protein and blended with the mixture of a granular soybean protein, vegetable oil, water, and egg white powder, both of a high meat juice ratio and sufficient hardness and chewiness could not be favorably provided (Comparative Examples 2, 4, and 6).

[0066] When the hamburger steak-like foods of Example 1 to 3 were heated and actually eaten, juicy feeling was sufficiently felt, good hardness and chewiness were obtained, and a texture close to that of a hamburger steak using a natural livestock meat was felt.

TABLE-US-00001 TABLE 1 Comparative Comparative Comparative Comparative Comparative Comparative Example 1 Example 1 Example 2 Example 2 Example 3 Example 4 Example 3 Example 5 Example 6 Granular textured 12.0 12.0 12.0 15.5 15.5 15.5 — — — soybean protein containing brown rice.sup.#1 Granular soybean 3.5 3.5 3.5 15.5 15.5 15.5 protein.sup.#1 Fibrillated 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0 granular soybean protein.sup.#1 Methyl cellulose.sup.#3 — 1.0 — — 1.0 — — 1.0 — Vegetable oil — 4.0 — — 4.0 — — 4.0 — (palm olein) Mixture of methyl 20.0 — — 20.0 — — 20.0 — — cellulose, vegetable oil, and water Mixture of granular — — 21.0 — — 21.0 — — 21.0 soybean protein, vegetable oil, water, and egg white powder Egg white powder — — 1.0 — — 1.0 — — 1.0 Water.sup.#3 37.5 52.5 37.5 37.5 52.5 37.5 37.5 37.5 37.5 Onion 12.0 12.0 10.0 12.0 12.0 10.0 12.0 12.0 10.0 Cacao pigment 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 Vegetable oil 7.0 7.0 7.0 7.0 7.0 7.0 7.0 7.0 7.0 (palm oil) Hamburger steak 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 1.0 flavor Dietary salt 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 Spice 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 Yeast extract 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 Total (wt %) 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 Meat juice 40.7 30.2 31.0 36.3 38.3 30.3 32.7 32.9 26.9 ratio (%) Hardness 251.9 199.4 274.9 251.7 163.3 232.9 301 262.5 470 (gw/cm.sup.2) Chewiness 127.7 101.2 141.5 115.4 82 121 163 123.4 252 (gw/cm.sup.2 .Math. cm) .sup.#1“Granular textured soybean protein containing brown rice”, “Granular soybean protein”, and “Fibrillated granular soybean protein” represent a blending amount in terms of dry solid content. #2 As “Methyl cellulose”, “Methocel Bind112” manufactured by DowDuPont was used. .sup.#3“Water” is the total value of the moisture amount contained when “Granular textured soybean protein containing brown rice”, “Granular soybean protein”, and “Fibrillated granular soybean protein” are hydrated and the moisture amount separately added.