JP2024054454A - Alternative meat product - Google Patents

Abstract

To provide an alternative meat product capable of suppressing growth of a specific lactic acid bacterium without reliance on a shelf-life improver or preservative as well as without the cost of deterioration of a specific quality, especially without spoiling flavor due to alkaline odor.SOLUTION: Provided is an alternative meat product with a pH of 7.5 or more, preferably a pH of 7.5 to 8.7 and containing 3 or more mass%, preferably 3 to 40 mass%, more preferably 12 to 28 mass%, of emulsified oil and fat. The type of the oil and fat is preferably vegetable oil and fat. The alternative meat product is preferably a ham-like product.SELECTED DRAWING: None

Description

Application for application of Article 30, Paragraph 2 of the Patent Act Publication date: November 30, 2021 Publication location: Nippon Ham Co., Ltd. ThinkPark Tower, 1-1 Osaki 2-chome, Shinagawa-ku, Tokyo Publisher name: Kaname Senda

The present invention relates to meat substitute products whose main ingredients are plant-derived components, and more specifically to the quality of meat substitute products (inhibition of the growth of specific lactic acid bacteria, suppression of alkaline odor, etc.).

Meat products such as sausages and hams made from livestock meat have a pH of about 5 to 6, so even after the addition of seasonings and other ingredients, the pH of the semi-finished product is controlled to about 5 to 7. After the salting and heating processes, the product is manufactured with a pH of about 6 to 7 (slightly acidic to neutral).

However, at such a pH level, lactic acid bacteria (referred to as "specific lactic acid bacteria" in this specification) that cause deterioration and spoilage of meat products are likely to grow. The growth of these lactic acid bacteria lowers the pH of meat products (including semi-finished products), and when the pH becomes acidic, the product becomes more sour and the surface of the product becomes sticky, tending to significantly deteriorate the quality of the product. For this reason, various methods have been investigated as a method of suppressing the growth of specific lactic acid bacteria, such as the addition of shelf life enhancers and preservatives.

These problems caused by the proliferation of specific lactic acid bacteria found in conventional meat products are also being observed in meat alternative products made primarily from plant-derived ingredients, for which demand has been growing in recent years, and there is a demand for solutions to these problems, particularly solutions that do not rely on shelf-life enhancers or preservatives.

For example, Patent Document 1 describes an invention related to a meat substitute product, which describes a method for producing a meat substitute for vegetarians and vegans, using konnyaku powder, soybean pulp, and soy protein as the main ingredients. The ingredients are mixed with a coagulant (e.g., calcium carbonate, sodium carbonate, calcium hydroxide, calcined shell calcium, calcium sulfate, glucono-delta-lactone, magnesium chloride (bittern)) to prepare a paste-like raw material, which is then molded and heat-treated in heated warm water (salt solution at 60 to 230°C), resulting in a meat substitute with the same texture as sausages made using meat.

JP 2018-130102 A (Patent No. 6705969)

The objective of the present invention is to provide an alternative meat product that is not dependent on shelf life enhancers or preservatives (no additives or minimal additives), does not come at the expense of specific quality deterioration, and in particular does not impair the flavor of meat products due to an alkaline odor, and can inhibit the growth of specific lactic acid bacteria.

First, the inventors found that in meat substitute products, specific lactic acid bacteria grow most easily when the pH is in the range of 6.5 or more and less than 7.5, and that by making the pH of the meat substitute product alkaline (high pH) to 7.5 or more, the growth of the specific lactic acid bacteria can be suppressed without adding shelf life enhancers or preservatives. However, they also found that such a high pH leads to a problem that the meat substitute product itself tends to produce an alkaline odor (a raw fish-like odor derived from alkaline substances such as ammonia, trimerylamine, and triethylamine). In addition, when the pH of the meat substitute product is set to less than 6.5, the growth of the specific lactic acid bacteria can be reduced as the pH is reduced, but the texture of the meat substitute product tends to be dry.

On the other hand, when konnyaku flour is blended as in the meat substitute product (substitute meat) described in Patent Document 1, the pH of the meat substitute product naturally becomes alkaline due to the coagulant used in combination to solidify the konnyaku, so although it is not explicitly stated in Patent Document 1, it is possible that the proliferation of specific lactic acid bacteria is suppressed to a certain extent. However, meat substitute products containing konnyaku flour have problems such as deterioration in quality when frozen (water release, etc.), and lumps may form when the konnyaku flour powder is added during the manufacturing process, and excessive cutting may cut the molecules necessary for konnyaku gelling, preventing normal gelling. Due to these problems, it is difficult to say that this is a sufficient solution for suppressing the proliferation of specific lactic acid bacteria, and there is room for improvement. Patent Document 1 does not mention blending fats and oils into meat substitute products (substitute meat).

After extensive research, the inventors have found that, for fats and oils (e.g., vegetable fats and oils) that are sometimes blended into alternative meat products to give them a meat-like flavor and texture, when the alternative meat product contains a relatively large amount of emulsified fats and oils, the alkaline odor can be suppressed even if the alternative meat product has a high pH value due to a pH adjuster. Furthermore, the inventors have found that such alternative meat products that have a high pH value due to a pH adjuster and a relatively large amount of emulsified fats and oils do not contain konnyaku, and therefore have the advantages of having excellent freeze resistance, improved water retention properties for a crisp texture similar to that of meat products, a glossy surface, and a texture that crumbles in the mouth similar to that of ham when eaten.

That is, the present invention includes the following.
[1]
A meat substitute product having a pH of 7.5 or more and an emulsified oil or fat content of 3% by mass or more.
[2]
Item 2. The alternative meat product according to Item 1, having a pH of 7.5 to 8.7.
[3]
Item 3. The alternative meat product according to Item 1 or 2, wherein the emulsified oil or fat is 3 to 40% by mass.
[4]
Item 3. The alternative meat product according to Item 1 or 2, wherein the emulsified oil or fat is 12 to 28% by mass.
[5]
Item 3. The alternative meat product according to Item 1 or 2, wherein the type of fat or oil is vegetable fat or oil.
[6]
Item 3. The alternative meat product according to Item 1 or 2, wherein the alternative meat product is a ham-like product.

According to the present invention, by increasing the pH of the alternative meat product and increasing the amount of emulsified oil relatively, it is possible to inhibit the growth of specific lactic acid bacteria while sufficiently suppressing the alkaline odor, i.e., improve the shelf life without adversely affecting the flavor. In addition, by keeping the amount of emulsified oil at a certain level, it is possible to maintain a good texture as an alternative meat product (for example, a crispy texture and a crumbly texture that are favorable for ham-like foods). Such an alternative meat product according to the present invention does not require the addition of shelf life enhancers or preservatives, or the amount of these additives can be minimized, and there is also no need to incorporate konnyaku, which causes problems in terms of quality and production.

- Alternative meat products -
The alternative meat product of the present invention satisfies specific conditions in terms of pH and content of emulsified fats and oils. Such an alternative meat product can be produced from an appropriate raw material composition (a semi-finished product; in this specification, the raw material composition of the alternative meat product may be simply referred to as a "raw material composition") based on a known method, and there is no particular limitation on the raw material composition used to produce the alternative meat product.

In the present invention, the pH of the alternative meat product is 7.5 or more, preferably 7.5 to 8.5. The lower limit of the pH of the alternative meat product is preferably 7.8, more preferably 8.0. The pH of the alternative meat product can vary depending on the composition of the raw material composition and various conditions in the manufacturing process, but it can be adjusted to a desired range mainly by adjusting the amount of pH adjuster added in the raw material composition and by adjusting the conditions that affect the pH in the manufacturing process. If the pH of the alternative meat product is too low for the present invention, for example, if the pH is 6.5 or more but less than 7.5, the growth of specific lactic acid bacteria in the alternative meat product cannot be sufficiently suppressed and the preservation properties tend to be insufficient, and if the pH is less than 6.5, the growth of specific lactic acid bacteria in the alternative meat food can be suppressed to a certain extent, but the texture tends to be dry. Conversely, if the pH of the alternative meat product is too high, the alkaline odor becomes strong, and the amount of emulsified fat required to suppress it tends to be too large (which has a negative effect on the texture). Taking such tendencies into consideration, the pH can be appropriately adjusted according to the blending composition of the alternative meat product (raw material composition) and the amount of emulsified fat.

The pH of alternative meat products can be measured using a properly prepared sample and a common food pH measuring device (such as a pH meter). For example, the alternative meat product can be cut into small pieces, diluted three times with distilled water, and stomached (pulverized and homogenized using a stomacher), and a pH meter can be inserted into the resulting suspension and the pH measured at an appropriate temperature (e.g., 20-25°C).

In the present invention, the amount of emulsified fats and oils contained in the alternative meat product (sometimes referred to as "emulsified fat and oil amount" in this specification) is 3% by mass or more, preferably 3 to 40% by mass, and more preferably 12 to 28% by mass. The emulsified fats and oils can be derived from various raw materials in the raw material composition as described below, but the amount of emulsified fat and oil can be adjusted to a desired range mainly by adjusting the amount of edible fats and oils added and by adjusting the conditions of the emulsification process in the manufacturing process. If the amount of emulsified fat and oil is too small for the present invention (less than 3% by mass), it tends not to be possible to sufficiently suppress the alkaline odor, and conversely, if it is too large, the texture tends to deteriorate. Therefore, it is sufficient to appropriately adjust the amount of emulsified fat and oil according to the blending composition and pH of the alternative meat product (raw material composition) while taking such tendencies into consideration.

The amount of emulsified fat (%) is the ratio of the mass of emulsified fat to the mass of the alternative meat product. The mass of emulsified fat can be measured using the Babcock modified method. In the Babcock modified method, a mixed reagent of concentrated sulfuric acid, 60% perchloric acid, and glacial acetic acid (1:1, V/V) is added to the sample, and the volume of the fat (oil) that floats to the surface is multiplied by the specific gravity of the fat, 0.92, and then multiplied by a correction coefficient of 0.95 to determine the mass of fat in the sample. In this invention, it is necessary to measure the mass of only the "emulsified fat" contained in the alternative meat product, excluding the "unemulsified fat". Therefore, for example, it is appropriate to sandwich the alternative meat product between dry filter paper, place a weight on it, and adjust the temperature to allow the "unemulsified fat" to flow out, and then use the sample as the sample.

The alternative meat product of the present invention may contain non-emulsified fats and oils in addition to emulsified fats and oils. The amount of non-emulsified fats and oils contained in the alternative meat product (sometimes referred to as "non-emulsified fat and oil amount" in this specification) is preferably 12% by mass or less, more preferably 10% by mass or less, even more preferably 8% by mass or less, and most preferably 0% by mass. If the amount of non-emulsified fat and oil is large, the fats and oils tend to flow out when the alternative meat product is heated, resulting in a mushy texture with oil floating on top.

The amount of unemulsified fat (%) is the ratio of the mass of unemulsified fat to the mass of the alternative meat product. The mass of unemulsified fat can be calculated by measuring the mass of the dried filter paper soaked with the unemulsified fat that has leaked out, obtained when measuring the mass of emulsified fat (amount of emulsified fat) as described above, and calculating the mass of the dried filter paper as the difference between the mass and the initial mass of the filter paper.

The meat substitute product and its raw material composition generally contain vegetable protein, and may contain animal protein, if necessary, within the range acceptable for the meat substitute product and within the range not inhibiting the effects of the present invention. Examples of vegetable proteins include soy protein (a protein-containing component extracted from soybeans and purified as necessary), pea protein, chickpea protein, wheat protein, potato protein, rice protein, and proteins derived from other beans, seeds, grains, etc. The vegetable protein may be used alone or in a mixture of two or more types in any ratio. For example, soy protein is preferred as the vegetable protein. Examples of animal proteins include eggs (dried egg white, etc.), milk protein, meat (beef, pork, chicken, etc.), and fish meat. The animal protein may be used alone or in a mixture of two or more types in any ratio. For example, eggs and milk protein are preferred as the animal protein.

The vegetable and animal proteins can be the same as those commonly used in conventional meat substitute products or other foods. For example, soy protein can be granular soy protein, fibrous soy protein, powdered soy protein (concentrated soy protein, isolated soy protein), etc.

The content of protein (only vegetable protein, or a mixture of vegetable protein and animal protein) in the raw material composition can be adjusted as appropriate so that the pH of the resulting meat alternative product and the content of emulsified fats and oils fall within a specific range and the desired effects of the present invention are achieved, but can be, for example, 5 to 25% by mass, preferably 10 to 20% by mass, relative to the raw material composition. When a certain amount of animal protein is used in combination with vegetable protein, it becomes easier to impart a springy texture (a chewy texture) to the meat alternative product.

Meat substitute products and their raw material compositions generally also contain water. The water content in the raw material composition can be adjusted as appropriate so as to be suitable for the production of meat substitute products and to achieve the desired effects of the present invention, but can be, for example, 20 to 70% by mass, preferably 40 to 60% by mass, relative to the raw material composition. Note that, as in the production method described below, when water (reconstitution water) is used to reconstitute a protein (e.g., soy protein) and further water is added when mixing (cutting) various raw materials containing the protein reconstituted with such water, the water content in the raw material composition refers to the total amount of the water.

In the present invention, the alternative meat product and its raw material composition further contain fats and oils. The fats and oils may be those contained together with raw materials containing vegetable proteins or other proteins, those contained in seasonings (e.g., seasoning oils such as chili oil and green onion oil), or those added separately as edible fats and oils when preparing the raw material composition. The fats and oils may be used alone or in combination of two or more types in any ratio.

Among edible oils and fats, examples of those derived from plants include vegetable oils and fats that are liquid at room temperature, such as linseed oil, olive oil, sesame oil, rice bran oil, safflower oil, soybean oil, corn oil, rapeseed oil, palm kernel oil, sunflower oil, cottonseed oil, coconut oil, peanut oil, salad oil (a standard product that is manufactured using specific raw materials and meets specific ingredients and other conditions, including blended salads), and vegetable oils and fats that are solid at room temperature, such as cacao butter, palm oil, peanut butter, and hardened oils and fats (margarine, etc.). Among edible oils and fats, examples of those derived from animals include animal oils and fats that are liquid at room temperature, such as liver oil, fish oil, whale oil, and chicken oil, and animal oils and fats that are solid at room temperature, such as beef tallow (het), lard, horse fat, and milk fat (butter, etc.).

The content of fats and oils in the raw material composition, particularly the amount of fats and oils added alone that are not derived from other raw materials, can be adjusted as appropriate while taking into consideration the production conditions (particularly the emulsification conditions) so that the amount of emulsified fats and oils contained in the resulting meat substitute product falls within a specific range and the desired effects of the present invention are achieved, but can be, for example, 3 to 40% by mass, preferably 8 to 25% by mass, relative to the raw material composition.

In one aspect of the present invention, the type of fat or oil contained in the alternative meat product (added to the raw material composition) is vegetable fat or oil, i.e., the fat or oil contained in the alternative meat product (added to the raw material composition) is preferably composed only of vegetable fat or oil. In addition, in one aspect of the present invention, it is more preferable that the fat or oil contained in the alternative meat product (added to the raw material composition) is liquid at room temperature or the temperature at which the emulsification process is performed.

In the present invention, the alternative meat product and its raw material composition further contain a pH adjuster (hydrogen ion concentration adjuster) or other material that has the effect of adjusting the pH of the alternative meat product and its raw material composition (referred to as "pH adjuster, etc." in this specification). The pH adjusters, etc. may be used alone or in combination of two or more types in any ratio.

Examples of pH adjusters include (a) trisodium citrate, potassium gluconate, sodium gluconate, monosodium succinate, disodium succinate, sodium acetate, potassium DL-hydrogen tartrate, potassium L-hydrogen tartrate, sodium DL-tartrate, sodium L-tartrate, potassium carbonate (anhydrous), sodium bicarbonate, sodium carbonate, potassium lactate, sodium lactate, disodium dihydrogen pyrophosphate, monosodium fumarate, sodium DL-malate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate, and sodium dihydrogen phosphate; (b) basic amino acids such as arginine, lysine, and histidine, which are also used as seasonings (amino acids); and (c) food additives such as shell Ca, calcined Ca, and Ca hydroxide. One or more appropriate pH adjusters may be selected so that the pH of the meat substitute product can be adjusted to a desired range.

The content of the pH adjuster in the raw material composition can be adjusted appropriately while taking into consideration the type of pH adjuster used and the manufacturing conditions so that the pH of the resulting meat substitute product is in a specific range and the desired effect of the present invention is achieved. For example, the content can be 0.05 to 3.0% by mass, preferably 0.1 to 1.0% by mass, and more preferably 0.1% by mass or more and less than 0.5% by mass relative to the raw material composition. Note that potassium lactate and sodium lactate, which are exemplified as pH adjusters, are also components that are sometimes used as shelf-life enhancers. However, when potassium lactate or the like is used as a shelf-life enhancer, the typical amount added is 0.5 to 1.5% by mass, and the amount of the pH adjuster or the like added can be less than that, as exemplified as a "more preferred range". Therefore, even if potassium lactate or the like is used to adjust the pH of a meat substitute product and its raw material composition, and the growth of a specific lactic acid bacterium may be suppressed to some extent by the component, the effect is not entirely dependent on the action of potassium lactate or the like as a shelf-life enhancer, and it can be understood that the effect of the present invention is achieved by adjusting the pH of the meat substitute product and its raw material composition to a specific range. In other words, by using potassium lactate or the like to adjust the pH of the alternative meat product and its raw material composition, the amount of potassium lactate or the like that also functions as a shelf life enhancer can be minimized.

In the present invention, the meat substitute product and its raw material composition may further contain other ingredients as necessary. Examples of such optional ingredients include processed starch, emulsifiers (stabilizers), sugar-based sweeteners (carbohydrates), non-sugar-based sweeteners, seasonings, colorants, spices and their extracts, flavorings, liquid smoke (smoke flavor), binding enhancers (e.g., polymerized phosphates), and other ingredients (e.g., sugar cane extracts having effects such as taste improvement and deodorization). In addition, although not essential for the effects of the present invention, it is also possible to further use shelf life enhancers (e.g., glycine, potassium lactate, sodium lactate, etc., which are also used as pH adjusters) or preservatives (e.g., protamine) suitable for use in alkaline conditions as optional ingredients. Any one of the optional ingredients may be used alone, or two or more of them may be used in combination. The amount of the optional ingredient can be appropriately adjusted while taking into account the type of optional ingredient and the type and amount of other ingredients in the raw material composition. In the present invention, water called "reconstitution water" is usually used when reconstituting protein (e.g. soy protein), but it is also possible to use as the reconstitution water an aqueous solution containing the above-mentioned optional ingredients, such as spices, coloring agents, sugar cane extract, and other ingredients that make the odor and color closer to those of meat products.

Modified starch is a component that is generally used as a syneresis inhibitor or binder. Examples of modified starch include acetylated adipate crosslinked starch, acetylated phosphate crosslinked starch, acetylated oxidized starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropyl phosphate crosslinked starch, phosphate monoesterified phosphate crosslinked starch, phosphorylated starch, and phosphate crosslinked starch. The modified starch may be used alone or in combination of two or more types in any ratio. When modified starch is used, the content in the raw material composition can be appropriately adjusted depending on the type of modified starch and the moisture content in the raw material composition, but it is preferable to use, for example, 1 to 10% by mass.

Examples of emulsifiers (stabilizers) include glycerin fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, lecithin, sodium caseinate, and the like. Any one of the emulsifiers may be used alone, or two or more may be used in any ratio. When an emulsifier is used, the content in the raw material composition can be appropriately adjusted according to the type of emulsifier and the content of fats and oils and water in the raw material composition. Note that the emulsifier is not limited to a refined product (food additive), and a component derived from the same raw material as the vegetable protein (e.g., lecithin contained in granular soy protein) or a component derived from the same raw material as the animal protein (e.g., sodium caseinate contained in milk protein) can be used as an emulsifier, and a necessary amount of emulsifier may be further added while taking into account the content of those components.

Examples of carbohydrate sweeteners (carbohydrates) include monosaccharides or disaccharides such as sugar (sucrose, sucrose), glucose, fructose, glucose-fructose liquid sugar, fructose-glucose liquid sugar, high fructose liquid sugar, sugar-mixed glucose-fructose liquid sugar, sugar-mixed fructose-glucose liquid sugar, sugar-mixed high fructose liquid sugar, lactose, maltose, L-arabinose, L-rhamnose, D-ribose, and trehalose; oligosaccharides (trisaccharides or more) such as dextrin (e.g., maltodextrin); sugar alcohols such as erythritol, xylitol, D-xylose, D-sorbitol, maltitol (reduced maltose), mannitol, and lactitol; starch syrup, reduced starch syrup, honey, and the like containing mixtures of these carbohydrates; and other carbohydrates that are acceptable for addition to non-heated meat products. The carbohydrate sweetener may be used alone or in any combination of two or more kinds in any ratio. When a carbohydrate sweetener is used, the content in the raw material composition can be appropriately adjusted according to the type of carbohydrate sweetener so that the obtained meat substitute product has the desired taste and other desired properties.

Examples of non-sugar sweeteners include natural sweeteners such as hydrangea extract (hydrangea extract), licorice extract, enzymatically decomposed licorice, Brazilian licorice extract (periandrin), stevia extract, stevia powder, α-glucosyltransferase-treated stevia, thaumatin (thaumatin), and Luo Han Guo extract (Luo Han Guo extract); and artificial sweeteners such as aspartame (L-α-aspartyl-L-phenylalanine methyl ester), acesulfame potassium (acesulfame K), advantame, disodium glycyrrhizinate, saccharin, saccharin calcium, saccharin sodium, sucralose (trichlorogalactosucrose), and neotame. Any one of the non-sugar sweeteners may be used alone, or two or more may be used in any ratio. When a non-sugar sweetener is used, the content in the raw material composition can be adjusted appropriately depending on the type of non-sugar sweetener so that the resulting meat substitute product has the desired taste and other desired properties.

Seasonings are ingredients that can be used to adjust the taste of alternative meat products. Examples of seasonings include amino acids and organic acids such as alanine, glycine, sodium glutamate, and disodium succinate, seasoning extracts (extracts) such as yeast extract, and seasonings. Any one of the seasonings may be used alone, or two or more may be used in any ratio. The seasoning may be liquid (liquid) or solid (powder, etc.). When a seasoning is used, the content in the raw material composition can be appropriately adjusted depending on the type of seasoning so that the resulting alternative meat product achieves the desired taste.

Colorants are components that can be used to adjust the color of the alternative meat product and preferably reproduce the color of meat products. Examples of colorants include monascus pigment (orange-red to red), gardenia pigment (yellow, red), cochineal pigment (red), annatto pigment (yellow to orange), paprika pigment (yellow, orange), caramel pigment (brown to black), cocoa pigment (brown), monascus pigment (red), tomato pigment (red), and carotene pigment (orange). Any one of the colorants may be used alone, or two or more may be used in any ratio. When a colorant is used, the content in the raw material composition can be appropriately adjusted so that the resulting alternative meat product achieves the desired color, taking into consideration the content of protein, alginate gel fiber, and methylcelluloses, depending on the type of colorant.

Examples of spices and extracts thereof include white pepper, black pepper, nutmeg, mace, onion, garlic, ginger, coriander, allspice, and extracts thereof. Spices and extracts thereof may be used alone or in combination of two or more in any ratio. When spices and extracts thereof are used, the content in the raw material composition can be appropriately adjusted depending on the type of spices and extracts thereof so that the obtained meat substitute product achieves the desired flavor.

In a preferred embodiment of the present invention, the alternative meat product (raw material composition) does not contain konnyaku flour. By not containing konnyaku flour, the alternative meat product of the present invention can have excellent freeze resistance and a favorable texture and appearance.

The embodiment of the meat substitute product of the present invention is not particularly limited, and the raw material composition can be processed into various products, which can be further processed into foods. Examples of meat substitute products (processed products using raw material compositions) include products that are suitable for eating themselves, such as ham, sausage, bacon, etc. (heated meat products, etc.), products that correspond to minced meat in foods such as hamburger steak, meatballs, mapo tofu, dumplings, and curry, and products that correspond to ingredients in fried foods such as cutlets (minced meat cutlets, ham cutlets, etc.), fried chicken, fries, and nuggets, which are similar to various processed products (processed meat products, etc.) that have traditionally used meat.

In a preferred embodiment of the present invention, the alternative meat product is similar to heated meat products such as ham, sausage, and bacon, i.e., ham-like food, sausage-like food, and bacon-like food, and in a particularly preferred embodiment of the present invention, the alternative meat product is a ham-like food. In addition to the effect of being able to inhibit the proliferation of specific lactic acid bacteria while sufficiently suppressing the alkaline odor, alternative meat products such as ham-like food are likely to enjoy the effects of improving the water retention of the product, resulting in a crisp texture similar to that of meat products, and having a glossy surface that crumbles in the mouth when eaten similarly to that of ham.

-Method of manufacturing alternative meat products-
The manufacturing method for the alternative meat product of the present invention can be the same as the manufacturing method for conventional alternative meat products, except that the steps and conditions related to the pH and the amount of emulsified oil are adjusted so as to obtain an alternative meat product whose pH and amount of emulsified oil satisfy specific conditions.

The manufacturing method of a meat substitute product generally includes a step of mixing various raw materials and preparing a raw material composition (hereinafter referred to as the "preparation step"). The preparation step in the present invention can be carried out by adjusting the conditions, etc. as necessary, in accordance with the preparation step of processed products (processed meat products, etc.) in which meat has traditionally been used. In the present invention, as described above, the composition is prepared using raw materials such as vegetable protein (and animal protein as necessary), water, oils and fats, pH adjusters, etc., and other optional components (e.g., processed starch, seasonings). The raw materials can be added in any order, and may be added and mixed all at once, or may be added in portions and mixed in multiple batches. The preparation step can be carried out by using a general mixing means (apparatus, method, etc.), for example, a silent cutter, a mixer, a chopper, etc.

The pH of the alternative meat product and its raw material composition can be adjusted to a desired range by adding and mixing an appropriate type and amount of a pH adjuster, etc. during the preparation process.

The amount of emulsified fat in the alternative meat product and its raw material composition can be adjusted to a desired range by adding an appropriate type and amount of fat in the preparation process and mixing and emulsifying under appropriate conditions (stirring speed, time, etc.). The fat can be emulsified by mixing the fat and water in the preparation process. If the amount of fat added in the preparation process is too small, the amount of emulsified fat will not reach the specific range specified in the present invention even if it is sufficiently emulsified, and the alkaline odor cannot be suppressed. On the other hand, if the amount of fat added is too large (more than the amount necessary to suppress the alkaline odor), it will take a long time to emulsify the entire amount, resulting in poor production efficiency and high costs.

The oils and fats added as raw materials may be entirely emulsified, or part of the oils and fats may be emulsified and the rest may be non-emulsified. For example, a meat substitute product containing both emulsified and non-emulsified oils and fats can be produced by mixing and emulsifying part of the oils and fats with water using a silent cutter or the like, and then adding the rest of the oils and fats and mixing under mild conditions that do not cause emulsification. Alternatively, in the mixing and emulsification process using a silent cutter or the like, it is preferable to turn all of the added oils and fats into emulsified oils and fats, but it is also acceptable for part of the added oils and fats to remain as non-emulsified oils and fats.

The method for producing an alternative meat product of the present invention may further include a processing step. The processing step may be a step carried out continuously after the preparation step in the same factory as the preparation step, or may be a step carried out in a factory separate from the preparation step, or a step carried out discontinuously after the continuous step (for example, using an alternative meat product that has been frozen, stored, etc. after being obtained by the preparation step).

The processing step in the present invention can be carried out by adjusting the conditions, etc., as necessary, in accordance with the processing steps of processed products (processed meat products, etc.) in which meat has traditionally been used. For example, a sausage-type processed product using an alternative meat product can be produced in the same way as a normal sausage that uses meat, by filling a casing with the alternative meat product (raw material composition), carrying out heating steps such as pre-steaming, drying, smoking, and steaming, and then carrying out steps such as cooling, cutting (slicing), and packaging to produce a finished product.

The samples of each Example and Comparative Example shown in Table 2 were prepared as follows. Soy protein rehydrated with rehydration water, dried egg white, milk protein, and processed starch were placed in a food processor and cut until no lumps remained (2500 rpm, 96 seconds). Liquid materials, oils and fats to be emulsified, powder materials, pH adjusters, and water were added and cut until the color turned white and emulsified (2500 rpm, 60 seconds). For Examples 6 and 7, oils and fats that were not to be emulsified were added and cut until they were dispersed (without emulsifying) (300 rpm, 20 seconds). The obtained raw material composition was filled into a non-edible casing and subjected to a preliminary steaming process (60°C, 60 minutes), a drying process (60°C, 50 minutes), a smoking process (65°C, 8 minutes), and a steaming process (78°C to 95°C, 100 minutes) in a heating chamber. The resulting meat substitute product (ham-like food) was cooled overnight in a refrigerator (4°C), the inedible casing was removed, and the product was sliced into 1.4 mm thick pieces using a slicer to prepare samples.

The composition of the raw material composition for Example 1 is shown in Table 1. In the other Examples and Comparative Examples, the amounts of the fat to be emulsified, the pH adjuster, and the water were appropriately adjusted, lard was used instead of salad oil as the fat to be emulsified in Example 14, and a specified amount of salad oil was used as the fat not to be emulsified in Examples 6 and 7, but the rest was the same as Example 1.

Using the samples of each of the Examples and Comparative Examples obtained as described above, the pH, amount of emulsified oil and fat, and amount of unemulsified oil and fat were measured, and the alkaline odor and texture were evaluated by a sensory evaluation test, and the storage stability was evaluated by an inoculation test.

<pH Measurement>
The samples of each of the Examples and Comparative Examples were cut into thin strips, diluted three-fold with distilled water, and stomached. A commercially available pH meter was inserted into the resulting suspension, and the pH was measured at room temperature.

<Measurement of amount of unemulsified oil and fat and amount of emulsified oil and fat>
Filter paper (5C, 125 mm) was dried in a precision thermostat (135°C, 2 hours), then cooled in a desiccator containing a desiccant, and the mass (a) of the dried filter paper was measured. After measuring the mass (b) of the sample of each example and comparative example, the sample was sandwiched between two sheets of dried filter paper, a weight was placed on it, and the temperature was controlled in a precision thermostat (50 minutes, 50°C). The filter paper containing the spilled oil was dried in a precision thermostat (135°C, 2 hours), and its mass (c) was measured. In addition, the mass (d) of the oil in the sample after sandwiching it with the filter paper was measured by the modified Babcock method (see above). The oil that flowed out to the filter paper was considered to be non-emulsified oil, and the above (c)-(a) was taken as the mass of non-emulsified oil. The amount of unemulsified oil (%) was calculated as the percentage of the mass of non-emulsified oil (c)-(a) relative to the initial mass (b) of each sample, {(c)-(a)}/(b) x 100. Meanwhile, the oil remaining in the sample after sandwiching with the filter paper was regarded as emulsified oil, and the above (d) was regarded as the mass of the emulsified oil. The amount of emulsified oil (%) was calculated as the percentage of the mass of emulsified oil (d) relative to the initial mass (b) of each sample, (d)/(b) x 100.

<Evaluation of alkaline odor>
Four sensory evaluators ate each sample as is and evaluated the alkaline odor according to the following criteria.
1: The alkaline odor is quite strong.
2: Strong alkaline odor.
3: The alkaline odor is suppressed and the flavor is somewhat good.
4: The alkaline odor is suppressed and the flavor is good.
5: The alkaline odor is significantly suppressed and the flavor is very good.

<Evaluation of texture>
Four sensory evaluators ate each sample as is and evaluated the texture as a ham-like food (comprehensively including crumbly, dryness, firmness, remaining in the mouth, etc.) according to the following criteria.
1: The texture is bad.
2: The texture is slightly poor.
3: The texture is somewhat good.
4: Good texture.
5: The texture is very good.

<Evaluation of storage stability>
The vacuum-packed sample was sterilized with hot water at 90°C or higher for 3 minutes. A certain amount of cultured lactic acid bacteria was applied to the sample, which was then vacuum-packed and left to stand at 10°C or lower. After 2, 4 and 6 days from the start of standing, each sample was diluted with physiological saline, and the diluted solution was mixed with a lactic acid bacteria growth medium. The mixed medium was cultured under anaerobic conditions at 25°C for 72 hours, and the number of bacteria was counted visually to calculate the number of bacteria. The preservation properties were evaluated according to the following criteria based on the increase in the number of bacteria in the sample after 2, 4 and 6 days. Note that, from the evaluation of the preservation properties of Examples 1, 2 and 3 (pH 7.5, 7.8 and 8, respectively), it was determined that there was no problem with preservation properties if the pH was 7.5 or higher, so the evaluation of preservation properties was omitted for the other Examples and Comparative Examples except for Comparative Examples 5, 6 and 7 (pH 6.1, 6.9 and 8.8, respectively).
1: Bacteria multiply extremely rapidly.
2: Bacteria multiply quickly.
3: Bacterial growth is suppressed.
4: Bacterial growth is significantly suppressed.
5: Bacterial growth is significantly suppressed.

Table 2 shows the measurement and evaluation results of the samples of each Example and Comparative Example. In general, it has been shown that Examples in which the pH is a specific value (7.5) or more and the amount of emulsified oil is a specific amount (3%) or more can achieve both shelf life and suppression of alkaline odor at a certain level. For example, by comparing Examples 2, 6 to 8, which have the same pH of 7.8, with Comparative Examples 1 to 3, it has been shown that if the amount of emulsified oil is too small, the alkaline odor cannot be suppressed. On the other hand, when the pH is lower than the specific value, Comparative Example 4, which has a pH of 6.1, has a certain degree of shelf life but has a poor texture as a meat substitute product (it feels dry), and Example 5, which has a pH of 6.5, has poor shelf life.

For example, Examples 3 and 11 to 13 show that if the amount of emulsified oil is above a certain level, the effect of suppressing alkaline odor is sufficient, and by keeping the amount at an appropriate level, a good texture can be achieved (good crispness and crumbly texture, preferable for a ham-like food), but it should be noted that if the amount is too high, the texture may be affected (resulting in a hard, crumbly texture that may remain in the mouth). Also, Examples 6 to 8 show that, although meat substitute products can contain not only emulsified oil but also non-emulsified oil, it is better to have a lower content of the latter (amount of non-emulsified oil), and that if the amount is too high, the texture may be affected (resulting in a mushy texture with oil floating on top).

Claims (6)

A meat substitute product with a pH of 7.5 or higher and emulsified fats and oils at 3% by mass or higher. The meat substitute product according to claim 1, having a pH of 7.5 to 8.7. The meat substitute product according to claim 1 or 2, in which the emulsified oil or fat is 3 to 40% by mass. The meat substitute product according to claim 1 or 2, in which the emulsified oil and fat is 12 to 28% by mass. The alternative meat product according to claim 1 or 2, wherein the type of fat is vegetable fat. The alternative meat product according to claim 1 or 2, wherein the alternative meat product is a ham-like product.