WO2024202702A1 - Matière alimentaire protéique et viande moulée alternative - Google Patents

Matière alimentaire protéique et viande moulée alternative Download PDF

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Publication number
WO2024202702A1
WO2024202702A1 PCT/JP2024/005859 JP2024005859W WO2024202702A1 WO 2024202702 A1 WO2024202702 A1 WO 2024202702A1 JP 2024005859 W JP2024005859 W JP 2024005859W WO 2024202702 A1 WO2024202702 A1 WO 2024202702A1
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Prior art keywords
food material
protein
meat
protein food
fat
Prior art date
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Ceased
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PCT/JP2024/005859
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English (en)
Japanese (ja)
Inventor
勇輔 望月
邦行 神長
成彦 青野
裕久 外園
元 中山
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Fujifilm Corp
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Fujifilm Corp
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Publication of WO2024202702A1 publication Critical patent/WO2024202702A1/fr
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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
    • 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
    • A23J3/14—Vegetable proteins
    • A23J3/18—Vegetable proteins from wheat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor

Definitions

  • This disclosure relates to protein food ingredients and shaped meat alternatives.
  • Meat is a food ingredient that is widely consumed around the world.
  • attempts are being made to limit meat intake and to consume meat substitutes made from plant-derived protein such as soybeans.
  • various processing techniques have been proposed to obtain meat substitutes using protein raw materials that can replace meat.
  • Japanese Patent Application Laid-Open No. 60-221041 proposes obtaining a fibrous protein material from a protein-containing mixture containing oilseed protein, wheat gluten, and water using an extruder having two screws.
  • Japanese Patent Application Laid-Open No. 64-23856 proposes obtaining a protein food material with a dense texture by cooling a die provided at the tip of an extruder having two screws that extrudes the protein-containing mixture.
  • fibrous texture in cross section means that the fibrous structure, like the muscle fibers of meat, can be visually confirmed in cross section.
  • the problem to be solved by one embodiment of the present disclosure is to provide a protein food material having an excellent fibrous texture in cross section.
  • the problem that another embodiment of the present disclosure aims to solve is to provide an alternative shaped meat having excellent fibrous texture in cross section.
  • a protein food material containing a protein, having at least a fibrous region in a portion thereof, and having a porous structure A protein food material having an average ratio of the length of the long axis to the length of the short axis of voids present in a cross section parallel to the fiber direction of 2 or more.
  • a shaped meat substitute comprising the protein food material according to any one of [1] to [9].
  • the alternative shaped meat according to [10] comprising fats and oils and polysaccharides.
  • a protein food material having an excellent fibrous texture in cross section is provided.
  • an alternative shaped meat is provided that has excellent cross-sectional fibrous texture.
  • FIG. 1 is a schematic cross-sectional view showing a twin-screw extruder used in the examples.
  • a numerical range indicated using “to” means a range that includes the numerical values before and after "to” as the minimum and maximum values, respectively.
  • the upper or lower limit value described in one numerical range may be replaced with the upper or lower limit value of another numerical range described in another stepwise manner.
  • the upper or lower limit value of the numerical range may be replaced with a value shown in the examples.
  • Each component may contain multiple types of the corresponding substance.
  • the amount of each component in a composition when referring to the amount of each component in a composition, if the composition contains multiple substances corresponding to each component, the amount refers to the total amount of those multiple substances present in the composition, unless otherwise specified.
  • the term "process” includes not only independent processes, but also processes that cannot be clearly distinguished from other processes as long as the intended effect of the process is achieved. As used herein, a combination of two or more preferred aspects is a more preferred aspect.
  • the protein food material according to the present disclosure is a protein food material which contains protein, has at least a fibrous region in a portion thereof, and has a porous structure, and the average ratio of the length of the long axis to the length of the short axis of the voids present in a cross section parallel to the fiber direction is 2 or more.
  • the protein food material according to the present disclosure has an excellent fibrous texture in cross section, the reason for which is presumed to be as follows.
  • the inventors focused on the long axis length and short axis length of voids in the cross section of a protein food material having a specific structure, and the protein food material according to the present disclosure has an excellent fibrous texture in the cross section because the average ratio of the long axis length to the short axis length of voids present in the cross section parallel to the fiber direction is 2 or more.
  • the above-mentioned Japanese Patent Application Laid-Open Nos. 60-221041 and 64-23856 do not pay attention to the ratio of the major axis length to the minor axis length of the voids in the protein food material.
  • the protein food material according to the present disclosure has at least a partial fibrous region and a porous structure.
  • “having at least a partially fibrous region” means that at least a portion of the protein food material has a region with streaky irregularities.
  • “having a porous structure” refers to having an isotropic or anisotropic porous structure.
  • An anisotropic porous structure refers to a structure in which the pore shapes appearing on a cut surface of a protein food material cut at an arbitrary position differ depending on the cutting direction.
  • An isotropic porous structure refers to a structure in which the pore shapes appearing on a cut surface of a protein food material cut at an arbitrary position are approximately the same regardless of the cutting direction.
  • the protein material according to the present disclosure preferably has an anisotropic porous structure.
  • Methods for observing the cut surface include a method of cutting out a slice and observing it under a microscope, or a method of observing it with X-ray CT (Computed Tomography).
  • the protein food material according to the present disclosure has an average ratio of the long axis length to the short axis length of voids present in a cross section parallel to the fiber direction (hereinafter also referred to as the "aspect ratio") of 3 or more.
  • fiber direction means the longitudinal direction of the fibers present in the fibrous region of the protein food material, and is determined by the method described below.
  • the “fiber direction” refers to the direction in which the protein food material tears. Specifically, the end of the protein food material to be measured is grasped and the protein food material is torn in the tearing direction to obtain a measurement sample. The obtained measurement sample is viewed from above, and two points are randomly selected on any one tear line parallel to the tearing direction, separated by 5 mm, and the direction of the straight line connecting the two points is defined as the fiber direction.
  • the "fiber direction" is determined based on the longitudinal direction of the fibers present in the fibrous region on the surface of the protein food material. Specifically, a streak-like protrusion present in the fibrous region on the surface of the protein food material to be measured is randomly selected, and the direction of a straight line along the longitudinal direction of the protrusion is taken as the fiber direction.
  • the average aspect ratio of the voids is calculated using the following method:
  • the protein food material that had been frozen and stored at -20°C was left to stand in an environment of room temperature (23°C) and a relative humidity of 20% RH to thaw.
  • an X-ray transmission image is obtained using a 3D X-ray microscope (product name "nano3DX", manufactured by Rigaku Corporation) under the following conditions: radiation source: Cu (40 kV/30 mA), lens: L4320, binning: 2, and then a 3D image is reconstructed.
  • a cross-sectional image of a 1.5 cm square area included in a plane parallel to the fiber direction is enlarged and extracted, and dark areas surrounded by light areas are visually detected as voids. Ten voids are arbitrarily selected.
  • the line segment connecting the two most distant intersections of the minor axis and the contour of the void is defined as the minor axis, and its length is defined as the length of the minor axis of the void.
  • the average aspect ratio of the voids is preferably 2 or more, more preferably 3 or more, even more preferably 4 or more, particularly preferably 6 or more, and most preferably 8 or more.
  • the average aspect ratio of the voids is preferably 80 or less, and more preferably 50 or less.
  • the average aspect ratio of the voids is 2 or more, it will be easier to tear in a certain direction, and will absorb seasonings well, making it easier to process into a meat substitute.
  • the average ratio of the length of the long axis to the length of the short axis of voids present in a cross section parallel to the fiber direction of a protein food material after immersion in 90°C water for 30 minutes is preferably 3 or more, more preferably 3.5 or more, even more preferably 4.5 or more, and particularly preferably 5.5 or more, from the viewpoint of preventing the fiber orientation of the protein from collapsing even after immersion in 90°C water for 30 minutes and improving the fiber texture of the cross section of the alternative shaped meat.
  • the average aspect ratio of the voids after immersion in 90°C water for 30 minutes is preferably 80 or less, and more preferably 50 or less.
  • the average aspect ratio of the voids after immersion in 90°C water for 30 minutes is calculated using the following method.
  • the protein food material that had been frozen and stored at -20°C was left to stand in an environment of room temperature (23°C) and a relative humidity of 20% RH to thaw.
  • the protein food material is cut into a size of 5 cm x 5 cm using a single-edged razor to prepare a measurement sample, which is then immersed in water at 90°C for 30 minutes. After 30 minutes, the measurement sample is removed and cooled to room temperature (25°C), then cut into pieces of 3 cm x 3 cm and embedded in an embedding medium for frozen tissue section preparation (product name "OCT Compound", Sakura Finetech Japan).
  • the pieces are frozen using a frozen block preparation device (product name "Histotech Pino", Sakura Finetech Japan), and cut into a thickness of 7 to 8 ⁇ m using a frozen section preparation device (product name "Shandon Cryotome FSE", Thermo Fisher Scientific) to obtain a measurement sample. Thereafter, the measurement sample is attached to a slide glass and observed at lens magnifications of 20x and 30x using an optical microscope (product name "VHX-5000", manufactured by KEYENCE, lens: VH-ZST) to obtain images. The bright areas surrounded by the dark areas of the image are visually detected as voids. Within one field of view (1.5 cm x 1.5 cm), 10 voids in the same cut piece are arbitrarily selected. The aspect ratio of the voids is calculated in the same manner as the method for calculating the aspect ratio of the voids described above.
  • the average angle at which the long axes of the voids intersect is preferably 30° or less, more preferably 26° or less, even more preferably 22° or less, and even more preferably 17° or less.
  • the lower limit of the average angle at which the long axes of the voids intersect is not particularly limited, but is preferably 0.5° from the viewpoint of the texture of the fibers.
  • the standard deviation of the angle at which the long axes of the voids intersect is preferably 20° or less, more preferably 15° or less, even more preferably 12.5° or less, and even more preferably 10° or less.
  • the lower limit of the standard deviation of the angle at which the long axes of the voids intersect is not particularly limited, but from the viewpoint of the texture of the fibers, it is preferably 0.5°.
  • the average angle at which the long axes of the voids intersect is calculated using the following method.
  • 10 voids are arbitrarily selected.
  • the long axis is determined for each selected void.
  • Straight lines are drawn extending to infinity in the length direction of both ends of the long axis.
  • One of the 10 straight lines is selected and designated as the "base line.”
  • the angles at which the base line intersects with the nine straight lines other than the base line are measured. At that time, the angle from the base line to the straight line other than the base line in the counterclockwise direction is recorded. Note that if the base line and the straight line other than the base line are parallel, the angle is set to 0°.
  • the straight line corresponding to the fifth smallest angle among the nine angles recorded is designated as the "center line.”
  • the average of the nine recorded angles is used as the "average angle at which the major axes of the voids intersect.”
  • the standard deviation of the nine angles is used as the "standard deviation of the angle at which the major axes of the voids intersect.”
  • the area ratio of the voids present in the cross section is preferably 5% or more, more preferably 10% or more, even more preferably 15% or more, and even more preferably 20% or more.
  • the upper limit of the area ratio of the voids is not particularly limited, but is preferably 60% from the viewpoint of the elasticity of the fiber.
  • the void area percentage is calculated using the following method:
  • the protein food material that had been frozen and stored at -20°C was left to stand in an environment of room temperature (23°C) and a relative humidity of 20% RH to thaw.
  • the protein food material is cut parallel to the direction perpendicular to the fiber direction using a cutting means to form a cut surface (cross section for measurement).
  • the cutting means may be a known cutting means such as a knife or a single-edged razor.
  • the cut surface (cross section for measurement) formed on the measurement sample is observed with an objective lens (product name: ZS-20, manufactured by KEYENCE Corporation) at a lens magnification of 30x.
  • the voids present on the observed cut surface can be detected using commercially available software (MatLab, version 2018).
  • the image is binarized based on the brightness and dark areas are extracted. The extracted dark regions are subjected to labeling and morphology processing, and morphological analysis of each dark region is performed.
  • the void area percentage (%) in a protein food material is determined by determining the fiber direction using the above method for each of five measurement samples prepared from the protein food material to be measured, carrying out the above measurement for each measurement sample, calculating the void area percentage (%), and then taking the arithmetic mean of the five obtained area percentages (%).
  • the ratio of the number of voids having a cross-sectional area of 0.1 mm2 or less (pore number ratio) to the total number of voids present in the cross section is preferably 35% or more, more preferably 40% or more, and even more preferably 50% or more.
  • the upper limit of the pore number ratio is not particularly limited, but from the viewpoint of the juiciness of the formed meat, it is preferably 85%. When the pore number ratio is 35% or more, the cross section of the formed meat has an excellent fibrous texture.
  • the percentage of voids is calculated using the following method:
  • the protein food material that had been frozen and stored at -20°C was left to stand in an environment of room temperature (23°C) and a relative humidity of 20% RH to thaw.
  • the protein food material is cut parallel to the direction perpendicular to the fiber direction using a cutting means to form a cut surface (cross section for measurement).
  • the cutting means may be a known cutting means such as a knife or a single-edged razor.
  • the cut surface (cross section for measurement) formed on the measurement sample is observed with an objective lens (product name: ZS-20, manufactured by KEYENCE Corporation) at a lens magnification of 30x.
  • the detection of voids present on the observed cut surface can be performed using commercially available software (MatLab, version 2018).
  • the image is binarized based on the brightness and dark areas are extracted. The extracted dark regions are subjected to labeling and morphology processing, and morphological analysis of each dark region is performed.
  • the percentage of voids in a protein food material is determined by determining the fiber direction using the method described above for each of five measurement samples prepared from the protein food material to be measured, carrying out the above measurement for each measurement sample, calculating the percentage of voids, and then taking the arithmetic average of the five percentages obtained.
  • the shape of the voids contained in the protein food material according to the present disclosure is not particularly limited, and may be any of a sphere, an ellipsoid, a cylinder, a disk, etc. From the viewpoint of improving the fibrous texture of the cross section, a cylindrical shape is preferable.
  • the protein food material contains a protein, and preferably contains a colorant and other additives as necessary.
  • the protein food material according to the present disclosure contains protein.
  • the protein mainly contains vegetable protein, but may contain animal protein in addition to vegetable protein. "Containing mainly vegetable protein” means that vegetable protein accounts for 50% by mass or more of the total protein.
  • Plant protein is protein extracted from plants.
  • plant protein there is no particular limitation on plant protein, as long as it is a protein extracted from a plant.
  • sources of vegetable proteins include grains such as wheat, barley, oats, rice, and corn; beans such as soybeans, peas, red beans, chickpeas, lentils, fava beans, mung beans, and lupins; nuts and seeds such as almonds, peanuts, cashew nuts, pistachios, hazelnuts, macadamia nuts, flaxseed, sesame, rapeseed, cottonseed, safflower, and sunflowers; tubers such as potato, sweet potato, mountain yam, Jerusalem artichoke, and cassava; vegetables such as asparagus, artichoke, cauliflower, broccoli, and edamame; fruits such as bananas, jackfruit, kiwi fruit, coconut, avocado, and olives; mushrooms such as mushrooms, king oyster mushrooms, shiitake mushrooms, shimeji mushrooms, and maitake mushrooms; and algae such
  • the vegetable protein is preferably derived from at least one selected from the group consisting of wheat, soybeans, peas, and rice, and more preferably from at least one selected from the group consisting of soybeans and wheat. It is particularly preferable that the vegetable protein be derived from at least one selected from defatted soybean protein and wheat gluten.
  • the vegetable protein may contain a protein derived from one type of plant, or may contain proteins derived from two or more types of plants.
  • "chunk meat” refers to uncooked raw meat or cooked meat that has been cut into any size pieces from livestock for meat production, and that has not been ground up or chopped after being cut from the livestock.
  • Animal protein is protein obtained from animals.
  • the animal protein may be obtained from an animal, or a protein having the same amino acid sequence as the protein obtained from an animal may be produced by cell culture or enzyme reaction and extracted.
  • the animal protein is not particularly limited as long as it is a protein obtained from an animal, and examples of the animal protein include collagen, gelatin, keratin, fibroin, sericin, casein, conchiolin, elastin, protamine, egg yolk protein, and egg white protein.
  • the animal protein may contain only one type, or may contain two or more types.
  • the protein contains defatted soy protein and wheat gluten.
  • the mass ratio of the defatted soy protein content to the wheat gluten content is preferably 1.5 to 4.0, and more preferably 1.8 to 3.5.
  • the protein content of the entire protein food material is preferably 5% to 80% by mass, more preferably 7% to 70% by mass, and even more preferably 10% to 60% by mass.
  • the protein food material according to the present disclosure preferably contains a colorant, which makes it easier to impart a color similar to that of brown meat after heating.
  • the coloring agent is preferably an edible brown coloring agent.
  • coloring agents include cacao color, Monascus color, and vegetable charcoal color, and among these, cacao color is preferred.
  • the protein food material may contain only one type of colorant, or two or more types.
  • the content of colorant contained in the protein food material is preferably 0.01% to 3% by mass, more preferably 0.05% to 2% by mass, and even more preferably 0.1% to 1% by mass, based on the total amount of the protein food material.
  • the protein food material may contain other additives in addition to the protein and, if necessary, a colorant.
  • additives include water, seasonings, inorganic salts, organic salts, sugars, oils and fats, thickeners, plasticizers, surfactants, flavorings, etc.
  • the content of other additives can be set according to the purpose.
  • the protein food material according to the present disclosure is preferably produced by adding raw protein and water to an extruder and kneading and extruding.
  • the protein is more likely to be oriented in a fibrous form, forming fibrous regions in the protein food material.
  • the protein food material is extruded to atmospheric pressure immediately after kneading, the protein swells due to the boiling of water, and the protein food material has a porous structure.
  • a specific method for producing a protein food material preferably includes at least a step of extruding a mixture containing a protein and preferably a colorant from an extruder (hereinafter also referred to as the extrusion step).
  • the raw materials for the protein food material contain at least protein, and from the viewpoint of efficient extrusion of the raw materials for the protein food material from the extruder, preferably also contain water.
  • the raw material preferably further contains a colorant.
  • the raw material for the protein food material preferably contains 1 to 5 parts by mass of water per 10 parts by mass of the raw material containing protein.
  • the "raw material containing protein” may be the protein itself, or a complex containing the protein and other components.
  • the raw material preferably further contains a colorant.
  • An example of a complex containing a protein and another component is defatted soybean flour, which is a complex containing a protein, a carbohydrate, and a fiber.
  • Extrusion Step the raw protein food material is fed into an extruder, and the mixture formed by heating and kneading the raw material is extruded from a discharge port.
  • the extruder used in the extrusion process it is preferable to use a twin-screw extruder, and it is possible to use a non-intermeshing counter-rotating twin-screw extruder, an intermeshing counter-rotating twin-screw extruder, or an intermeshing co-rotating twin-screw extruder.
  • the temperature of the extruder barrel is preferably 40°C to 170°C.
  • the temperature upstream of the center of the barrel in the extrusion direction is preferably 40°C to 150°C
  • the temperature of the center of the barrel 14 in the extrusion direction is preferably 130°C to 170°C
  • the temperature downstream of the center of the barrel in the extrusion direction is preferably 140°C to 170°C.
  • the extruder preferably has a discharge die attached to the end of the barrel.
  • the extrusion die is preferably a die that produces a sheet-like extrudate.
  • the discharge die preferably has a slit-shaped flow passage through which the protein-containing mixture flows. Examples of the slit shape, in cross section perpendicular to the extrusion direction of the protein-containing mixture, include concentric circles, plates, circles, etc.
  • the slit shape being concentric circles means that the shape of the inner wall of the flow channel is defined by two concentric circles of different sizes in cross section perpendicular to the extrusion direction of the protein-containing mixture.
  • the gap (lip clearance) of the discharge port of the discharge die is preferably 1 mm to 10 mm, and more preferably 1 mm to 5 mm.
  • the gap (lip clearance) of the discharge port refers to the length of the shortest diameter at the discharge port.
  • the length of the discharge die in the extrusion direction is preferably 90 mm to 500 mm, and more preferably 150 mm to 400 mm.
  • the discharge die is preferably a cooling die, which means a die that is cooled, for example, by the circulation of a cooling liquid (a refrigerant such as water, glycol, or air).
  • a cooling die By using a cooling die, it becomes easier to control the expansion of the extruded mixture. That is, the mixture that is subjected to shearing by rubbing against the inner wall surface while flowing through the discharge die has its expansion controlled during discharge, making it easier to maintain its fibrous properties.
  • the temperature of the discharge die is preferably 95°C to 140°C, and from the viewpoint of obtaining a protein food material with excellent meaty appearance, it is preferably 100°C to 130°C, and more preferably 100°C to 125°C.
  • the mixture extruded in the extrusion process i.e., the protein food material
  • the extruded mixture protein food material
  • the extruded mixture may be cooked with any seasonings or the like.
  • the extruded mixture can then be subjected to any desired processing, such as molding.
  • a molding step may be included.
  • the shaping step may include cutting the extruded mixture (i.e., the protein food material) into the desired shape.
  • the cut protein food material may be used as a sliced meat substitute.
  • the cut protein food material may be cooked with any seasonings, etc.
  • the forming step may involve processing the protein food material into a molded article having a desired shape.
  • a red meat-like portion of a meat substitute can be produced by collecting protein food materials in a lump shape and forming the lump shape into a shape similar to that of a lump meat. From the viewpoint of obtaining a meat substitute having a texture closer to that of a lump meat, it is preferable to align the extrusion directions of the extruded red meat-like portion raw materials in a direction close to the same direction when collecting the extruded red meat-like portion raw materials in a lump shape.
  • the protein food material may be collected into a mass and then flattened by applying pressure, or passed through a tubular space, so that the extrusion direction of the protein food material inside is uniform.
  • the method for producing a protein food material may include other steps in addition to the above-mentioned extrusion step and molding step.
  • the other steps may be any steps such as a drying step, a crushing step, a packaging step, etc.
  • the protein food material according to the present disclosure may be used as is, or as a mixture with desired additional ingredients, or may be used as one of the ingredients for producing processed products such as shaped meat substitutes.
  • Additives that can be mixed with the protein food material include, for example, fats and oils, binders, enzymes, and other additives.
  • the lean meat-like portion of meat contains less oil and fat than the fatty portion, but may contain a certain amount of oil and fat. Therefore, by combining a protein food material with oil and fat, it is easier to achieve a composition similar to that of lean meat, and it is easier to obtain a texture closer to that of meat.
  • the oil is preferably a vegetable oil. Because vegetable oils are derived from plants, they are easy to use when it is necessary to avoid or limit the intake of animal products for reasons such as health, animal protection, religion, allergies, and food shortages due to population growth.
  • the fat/oil content is preferably 0% to 50% by mass, more preferably 1% to 40% by mass, and even more preferably 3% to 30% by mass, based on the total mixture containing the protein food material and fat/oil.
  • the fat unlike the fat-like portion of meat, does not have an appearance similar to the fat in meat chunks, and may be contained in a highly uniform state throughout the mixture containing the protein food material and the fat.
  • the protein food material is mixed, as necessary, with at least one selected from the group consisting of a binder and an enzyme that hardens proteins.
  • the protein food material can be more easily maintained in a cohesive shape.
  • the binder is not particularly limited as long as it is edible and can maintain the shape of the protein food material.
  • examples of the binder include proteins, thickening polysaccharides, starches, etc.
  • the binder may be contained alone or in combination of two or more kinds.
  • the protein used as the binder may be the same as or different from the protein contained in the protein food material.
  • proteins used as binders include vegetable proteins and animal proteins.
  • examples of vegetable proteins used as binders include proteins derived from wheat, soybeans, rice, and the like.
  • examples of animal proteins used as binders include milk proteins and egg whites.
  • transglutaminase a commercially available product can be used, for example, the Activa (registered trademark) series manufactured by Ajinomoto Co., Inc.
  • Thickening polysaccharides include, for example, agar, carrageenan ( ⁇ -carrageenan, ⁇ -carrageenan), alginic acid, alginates, agarose, furcellaran, gellan gum, glucono delta lactone, Azotobacter vinelandii gum, xanthan gum, pectin, guar gum, locust bean gum, tara gum, cassia gum, glucomannan, tragacanth gum, karaya gum, pullulan, gum arabic, arabinogalactan, dextran, carboxymethylcellulose sodium salt, methylcellulose, psyllium sheet gum, starch, chitin, chitosan, curdlan, tamarind seed gum, soybean polysaccharides, gelatin, psyllium, hydroxypropyl methylcellulose, hydroxyethyl cellulose, carboxymethylcellulose, dextrin, etc.
  • the thickening polysaccharide may be used as a gelling agent or may be gelled.
  • the gelling agent is preferably used together with a gelling promoter.
  • the gelation accelerator is a compound that accelerates gelation upon contact with a gelling agent, and exerts its function through a specific combination with the gelling agent.
  • Preferred combinations of gelling agents and gelling promoters are as follows. 1) A combination of a polyvalent metal ion (specifically, an alkali metal ion such as potassium, or an alkaline earth metal ion such as calcium or magnesium) as a gelation promoter and carrageenan, alginate, gellan gum, Azotobacter vinelandii gum, pectin, carboxymethylcellulose sodium salt, or the like as a gelling agent. 2) A combination of boric acid or other boron compounds as a gelling promoter and guar gum, locust bean gum, tara gum, cassia gum, etc. as a gelling agent.
  • a polyvalent metal ion specifically, an alkali metal ion such as potassium, or an alkaline earth metal ion such as calcium or magnesium
  • boric acid or other boron compounds as a gelling promoter and guar gum, locust bean gum, tara gum, cassia gum, etc. as a gelling agent.
  • a water-soluble polysaccharide that reacts with a gelling agent to form a gel is used as a gelling promoter.
  • Specific examples of the gelling promoter include a combination of xanthan gum and cassia gum, and a combination of carrageenan and locust bean gum.
  • the preferred combination of gelling agent and gelling promoter is the above-mentioned "1) a combination of polyvalent metal ions (specifically, alkali metal ions such as potassium, or alkaline earth metal ions such as calcium and magnesium) as a gelling promoter and carrageenan, alginate, gellan gum, Azotobacter vinelandii gum, pectin, carboxymethylcellulose sodium salt, or the like as a gelling agent.”
  • polyvalent metal ions specifically, alkali metal ions such as potassium, or alkaline earth metal ions such as calcium and magnesium
  • the thickening polysaccharide contained as a binder may be a thermo-irreversible gel-forming polysaccharide or a thermo-reversible gel-forming polysaccharide.
  • a thermoreversible gel is a gel that, once formed, maintains its gel state even when heated.
  • a thermoreversible gel-forming polysaccharide is a polysaccharide that forms a thermoreversible gel.
  • the thermally irreversible gel-forming polysaccharide is preferably a polysaccharide that crosslinks by reacting with a cation. Examples of the cation include the cations exemplified in the description of the fat mass composition described below.
  • thermally irreversible gel-forming polysaccharide examples include alginic acid, curdlan, pectin (low methoxyl (LM) pectin, high methoxyl (HM) pectin, etc.), deacylated (LA) gellan gum, etc.
  • Thermoreversible gel-forming polysaccharides are polysaccharides that form thermoreversible gels. Examples of thermoreversible gel-forming polysaccharides include gelatin, agar, carrageenan, furcellan, native gellan gum, locust bean gum, xanthan gum, guar gum, psyllium seed gum, glucomannan, tara gum, and tamarind seed gum.
  • the binder may further contain a gelation retarder.
  • the gelation retarder is a compound that has the function of suppressing the gelation of the thermo-irreversible gel-forming polysaccharide or the thermo-reversible gel-forming polysaccharide.
  • the gelation retarder is preferably a chelating agent.
  • a known chelating agent can be suitably used, for example, oxycarboxylic acid such as tartaric acid, citric acid, gluconic acid, etc., aminocarboxylic acid such as iminodiacetic acid (IDA), nitrilotriacetic acid (NTA), ethylenediaminetetraacetic acid (EDTA), etc., condensed phosphoric acid such as pyrophosphoric acid, tripolyphosphoric acid, etc., salts thereof, etc.
  • IDA iminodiacetic acid
  • NTA nitrilotriacetic acid
  • EDTA ethylenediaminetetraacetic acid
  • condensed phosphoric acid such as pyrophosphoric acid, tripolyphosphoric acid, etc., salts thereof, etc.
  • starches examples include wheat starch, cassava starch, rice starch, glutinous rice starch, corn starch, waxy corn starch, sago starch, potato starch, kudzu starch, lotus root starch, mung bean starch, sweet potato starch, waxy potato starch, waxy cassava starch, waxy wheat starch, etc.
  • the total content of the binding agent and the enzyme that hardens the protein contained in the protein food material is preferably 0.1% to 30% by mass, more preferably 0.5% to 25% by mass, and even more preferably 1% to 20% by mass, based on the total amount of the protein food material.
  • the protein food material may be mixed with other additives, if necessary.
  • other additives include water, seasonings, acidulants, bittering agents, spices, sweeteners, antioxidants, colorants, fragrances, stabilizers, preservatives, etc.
  • the content of other additives is preferably 0% by mass to 20% by mass based on the total mixture containing the protein food material and the additives.
  • One suitable application of the protein food material according to the present disclosure is a shaped meat substitute containing the protein food material.
  • the shaped meat substitute has excellent fibrous texture in cross section.
  • the shaped meat substitute is preferably a chunk-like shaped meat substitute (hereinafter also referred to as "chunk-like meat substitute").
  • the chunk-like meat substitute according to the present disclosure can have a cross section similar to that of "chunk meat" of livestock meat.
  • the surface of the chunk of meat has a red meat-like portion that is close to red, and a fat-like portion that is close to white.
  • the fat on the surface of the chunk of meat has a certain area (for example, in chunks of meat from cuts with less fat, such as beef fillet, the fat area on the surface of the chunk of meat is about 3%). Furthermore, the fat on the surface of the chunk of meat often has an elongated shape.
  • the alternative shaped meat according to the present disclosure preferably contains a protein food material and fats and oils, and more preferably contains a protein food material, fats and oils, and polysaccharides.
  • the fats and oils contained in the protein food material may be granular material containing fats and oils.
  • the granular material containing fats and oils may be in the form of, for example, encapsulated fats and oils, encapsulated in a gel, etc.
  • the average particle size of the granules may be 10 ⁇ m to 500 ⁇ m.
  • the average particle size of the granules is a value measured by observing the fat chunk composition with a transmission optical microscope.
  • Polysaccharides can function as a binder between the protein food material and the granular material containing fats and oils.
  • Examples of polysaccharides include the thickening polysaccharides mentioned above as binders that may be contained in the protein food material.
  • meat substitutes which are one application form of the protein food material disclosed herein, using meat substitutes for chunks as an example.
  • the lean meat-like portion refers to the portion of the chunk-like meat substitute that corresponds to the portion that looks like lean meat.
  • the lean portion has an appearance similar to lean meat.
  • the lean meat-like portion contains the protein food material according to the present disclosure, and preferably contains fats and oils, binders, and other additives as necessary. The details of the oils and fats, binders, and other additives are as described above, and will not be described here.
  • the lean meat portion may be colored red using a coloring agent.
  • the coloring agent used for coloring the red meat-like portion is preferably an edible red coloring agent. From the viewpoint that the red meat-like portion is red before cooking and is close to brown after cooking, the edible red coloring agent preferably has the property of fading upon heating. Examples of the red coloring agent include natural beet red coloring, cochineal coloring, gardenia red coloring, etc., and among them, natural beet red coloring is preferable.
  • the lean meat-like portion may contain a protein food material and fats and oils from the viewpoint of improving the taste and texture of the meat substitute.
  • the fats and oils contained in the protein food material may be encapsulated fats and oils.
  • the polysaccharides may function as a binder between the protein food material and the encapsulated fats and oils.
  • Capsule-shaped oils and fats include microcapsules containing edible oils and fats.
  • microcapsules containing edible oils and fats include edible oil-containing microcapsules having a core portion containing edible oils and fats and a shell portion containing the core portion and containing an edible ion-crosslinkable polymer crosslinked with a polyvalent cation.
  • the edible oil and fat contained in the core part is preferably an edible oil and fat having a melting point of 30° C. or less, and may be either a natural oil or a synthetic oil, or may be a mixture of these.
  • the edible oil and fat is preferably a saturated fatty acid or an unsaturated fatty acid, more preferably a saturated fatty acid having 12 to 30 carbon atoms or an unsaturated fatty acid having 12 to 30 carbon atoms, and even more preferably an unsaturated fatty acid having 16 to 24 carbon atoms. Examples of unsaturated fatty acids having a melting point of 30° C.
  • triglycerides of medium-chain fatty acids having 6 to 12 carbon atoms include triglycerides of medium-chain fatty acids having 6 to 12 carbon atoms (medium-chain fatty acid triglycerides), such as caproic acid, caprylic acid, capric acid, and lauric acid; vegetable oils and fats, such as coconut oil, sesame oil, olive oil, corn oil, rapeseed oil, safflower oil, soybean oil, sunflower oil, nut oil, grapeseed oil, and linseed oil; and vitamin E.
  • the core may contain other components other than water and the above-mentioned edible fats and oils, as necessary, such as amino acids, stabilizers, excipients, flavors, etc.
  • the shell portion preferably encapsulates the core portion and contains an edible ionically crosslinkable polymer crosslinked with polyvalent cations.
  • an edible ionically crosslinkable polymer crosslinked with polyvalent cations known ionically crosslinkable polymers that can be crosslinked with polyvalent cations can be used.
  • the ionically crosslinkable polymer is not particularly limited as long as it can be used in foods, and examples thereof include pectin or a derivative thereof, alginic acid or a salt thereof, gellan gum, carrageenan, polygalacturonic acid, and mixtures thereof.
  • the shell portion may contain components other than the ionically crosslinkable polymer, such as thickeners such as gellan gum, polysaccharides other than carrageenan and pectin, and plasticizers to impart flexibility in a dry state.
  • the microcapsules encapsulating edible oils and fats may have a number average particle size of 10 ⁇ m to 300 ⁇ m. It is also preferable that the coefficient of variation (CV value) of the number average particle size is 30% or less.
  • Microcapsules encapsulating edible oil can be produced by a production method including, for example, a step of obtaining an oil-in-water dispersion using an aqueous phase containing an edible ion-crosslinkable polymer and a chelating compound of a polyvalent cation and an oil phase containing edible oils and fats having a melting point of 30°C or less, a step B of mixing the oil-in-water dispersion prepared in the above step A with edible oils and fats to obtain an oil-in-water-in-oil dispersion in which the oil-in-water droplets are dispersed in the edible oils and fats, and a step C of obtaining a mixture of the oil-in-water-in-oil dispersion prepared in the above step B with edible oils and fats containing a pH-lowering agent.
  • the fat-like portion refers to a portion that has an appearance similar to the fat of a meat block (commonly known as blubber).
  • the fatty portion preferably contains a fat or oil and optionally a gel.
  • oils and fats examples include vegetable oils and fats, animal oils and fats, and the like.
  • vegetable oils include rapeseed oil, soybean oil, palm oil, olive oil, rice oil, corn oil, coconut oil, etc.
  • vegetable oils refer to oils obtained from plants.
  • animal fats and oils include beef tallow, lard, whale fat, fish oil, etc.
  • the animal fats and oils refer to fats and oils obtained from animals.
  • the melting point range of the oil or fat is not particularly limited, but may be, for example, 300°C or lower.
  • the melting point of the fat or oil is a value measured by a thermal analysis measuring device.
  • a thermal analysis measuring device for example, SSC5000DSC200 manufactured by Seiko Electronic Industries Co., Ltd. can be used.
  • the melting point of the oil or fat is measured by adding 3 mg of a sample to the apparatus and raising the temperature at a rate of 3° C./min.
  • the oil or fat is contained in the fat-like portion in the form of an emulsion.
  • emulsion refers to an emulsion that contains oil and water and is in an emulsified state, such as an oil-in-water emulsion or a water-in-oil emulsion.
  • the oils and fats contained in the emulsion include the same as those mentioned above.
  • the content of the oil or fat in the emulsion is preferably 5% by mass or more and less than 90% by mass, more preferably 10% by mass to 80% by mass, and even more preferably 15% by mass to 70% by mass, based on the total mass of the emulsion.
  • the water contained in the emulsion is not particularly limited as long as it is water that can be used in food.
  • the water content in the emulsion is preferably 10% by mass to 95% by mass, more preferably 20% by mass to 90% by mass, and even more preferably 30% by mass to 85% by mass, based on the total weight of the emulsion.
  • the emulsion preferably contains a thickening polysaccharide, which can improve the water retention of the emulsion.
  • the thickening polysaccharide is not particularly limited, but the above-mentioned polysaccharides can be used.
  • the content of thickening polysaccharides in the emulsion is preferably 0.1% to 5% by mass, and more preferably 0.5% to 3% by mass, based on the total mass of the emulsion.
  • the emulsion preferably contains a protein, which increases the adhesion between the lean meat-like portion and the fat-like portion.
  • the protein is not particularly limited, but the proteins already described can be used.
  • the protein content in the emulsion is preferably 0.1% to 10% by mass, and more preferably 0.5% to 5% by mass, based on the total weight of the emulsion.
  • the emulsion may contain a surfactant.
  • the surfactant contained in the emulsion includes an edible surfactant.
  • edible surfactants 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, polyglycerin condensed ricinoleic acid esters, and lecithin.
  • the glycerin fatty acid ester preferably contains monoglyceride as a main component.
  • the monoglyceride is preferably a monoester of glycerin and a saturated or unsaturated fatty acid having 2 to 24 carbon atoms. Examples of fatty acids include behenic acid, stearic acid, palmitic acid, and the like.
  • the glycerol fatty acid ester may contain a diglyceride.
  • the diglyceride is preferably a diester of a saturated or unsaturated fatty acid having 2 to 24 carbon atoms and glycerin.
  • the polyglycerol fatty acid ester is preferably an ester of a saturated or unsaturated fatty acid having 2 to 24 carbon atoms with polyglycerol.
  • Specific examples of polyglycerol fatty acid esters include polyglyceryl monomyristate, polyglyceryl dimyristate, polyglyceryl trimyristate, polyglyceryl monopalmitate, polyglyceryl dipalmitate, polyglyceryl tripalmitate, polyglyceryl monostearate, polyglyceryl distearate, polyglyceryl tristearate, polyglyceryl monoisostearate, polyglyceryl diisostearate, polyglyceryl triisostearate, polyglyceryl monooleate, polyglyceryl dimonooleate, and polyglyceryl trimonooleate.
  • the organic acid monoglyceride is a product in which the hydroxyl group derived from the glycerin of the monoglyceride is further esterified with an organic acid.
  • the organic acid includes citric acid, succinic acid, acetic acid, lactic acid, and the like, with citric acid and succinic acid being preferred, and citric acid being more preferred.
  • the sorbitan fatty acid ester refers to an esterification product of sorbitan and a fatty acid.
  • the sorbitan fatty acid ester is preferably an ester of sorbitan and a saturated or unsaturated fatty acid having 2 to 18 carbon atoms.
  • sorbitan fatty acid esters include sorbitan monocaprate, sorbitan monolaurate, sorbitan monopalmitate, sorbitan monostearate, sorbitan distearate, sorbitan sesquistearate, sorbitan tristearate, sorbitan trioleate, sorbitan monoisostearate, sorbitan sesquiisostearate, sorbitan monooleate, sorbitan sesquioleate, and sorbitan coconut oil fatty acid.
  • the propylene glycol fatty acid ester is an ester of a fatty acid and propylene glycol.
  • the fatty acid used in the synthesis of the propylene glycol fatty acid ester is preferably a saturated or unsaturated fatty acid having 2 to 24 carbon atoms.
  • Specific examples of propylene glycol fatty acid esters include propylene glycol palmitate, propylene glycol stearate, and propylene glycol behenate.
  • Sucrose fatty acid ester is an esterification product of sucrose and fatty acid.
  • the fatty acid used in the synthesis of the sucrose fatty acid ester is preferably a saturated or unsaturated fatty acid having from 2 to 24 carbon atoms.
  • the sucrose fatty acid ester is preferably an ester of sucrose with one or more fatty acids selected from the group consisting of caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, arachidic acid, and behenic acid.
  • the polyglycerol condensed ricinoleic acid ester is an esterification product of a polyglycerol fatty acid ester and a condensation product of ricinoleic acid.
  • Specific examples of polyglycerol condensed ricinoleic acid esters include esters of the compounds described above as specific examples of polyglycerol fatty acid esters and ricinoleic acid condensates.
  • Lecithin refers to phosphatidylcholine itself or a mixture that contains at least phosphatidylcholine.
  • a mixture containing at least phosphatidylcholine is generally a mixture that may contain, in addition to phosphatidylcholine, phosphatidylserine, phosphatidylethanolamine, phosphatidylinositol, N-acylphosphatidylethanolamine, phosphatidylglycerol, phosphatidic acid, lysophosphatidylcholine, lysophosphatidic acid, sphingomyelin, sphingoethanolamine, and the like.
  • enzymatically decomposed lecithin As the lecithin, enzymatically decomposed lecithin (so-called lysolecithin) can be used.
  • the enzymatically decomposed lecithin is a composition containing lysophosphatidylcholine in which one fatty acid in the phosphatidylcholine molecule has been lost by an enzyme such as phospholipase.
  • the enzymatically decomposed lecithin includes so-called hydrogenated enzymatically decomposed lecithin, which has been subjected to hydrogenation treatment to convert the bound fatty acid into a saturated fatty acid, thereby improving the oxidation stability.
  • the HLB value of the surfactant is, for example, preferably 8 or more, more preferably 10 or more, and even more preferably 12 or more, from the viewpoint of emulsification and dispersibility.
  • the upper limit of the HLB value of the emulsifier is not particularly limited, but is generally 20 or less, and preferably 18 or less.
  • HLB means the hydrophilic-hydrophobic balance, which is usually used in the field of surfactants.
  • the HLB value is calculated using the Kawakami formula shown below. When using a commercially available product as a surfactant, the catalog data of the product is used first.
  • Mw represents the formula weight of the hydrophilic group of the surfactant
  • Mo represents the formula weight of the hydrophobic group of the surfactant.
  • the hydrophobic group of a surfactant is an atomic group that has low affinity for water. Examples of the hydrophobic group include an alkyl group, an alkenyl group, an alkylsilyl group, and a perfluoroalkyl group.
  • the surfactant is the above-mentioned "glycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, or lecithin,"
  • the fatty acid-derived surfactant is It refers to alkyl and alkenyl groups.
  • the hydrophilic group of a surfactant is an atomic group that has a high affinity for water, specifically, it refers to an atomic group other than the hydrophobic group in the structure of the surfactant.
  • the fat-like portion contains a gel, since even if a temperature change occurs, the oil and fat contained in the fat-like portion does not flow out, thereby maintaining an appearance similar to that of a chunk of meat, and from the viewpoint of easily obtaining a texture similar to that of a chunk of meat.
  • a gel refers to a material that contains at least water and behaves as an elastic solid. Elasticity is the property of an object that, when deformed by an external force, tends to return to its original shape after the external force is removed.
  • the gel preferably contains an edible gelling agent.
  • Edible gelling agents include thickening polysaccharides. Specific examples of thickening polysaccharides include agar, carrageenan ( ⁇ -carrageenan, ⁇ -carrageenan), alginic acid, alginates, agarose, furcellaran, gellan gum, glucono delta lactone, Azotobacter vinelandii gum, xanthan gum, pectin, guar gum, locust bean gum, tara gum, cassia gum, glucomannan, tragacanth gum, karaya gum, pullulan, gum arabic, arabinogalactan, dextran, carboxymethylcellulose sodium salt, methylcellulose, psyllium sheet gum, starch, chitin, chitosan, curdlan, tamarind seed gum, soybean polysaccharides, gelatin, psyllium, hydroxypropylmethylcellulose, hydroxyethylcellulose, carboxymethylcellulose, and
  • the gelling agent is preferably used together with a gelling promoter.
  • the gelation accelerator is a compound that accelerates gelation upon contact with a gelling agent, and exerts its function through a specific combination with the gelling agent. Preferred combinations of gelling agents and gelling promoters are as follows.
  • a combination of polyvalent metal ions (specifically, alkali metal ions such as potassium, or alkaline earth metal ions such as calcium and magnesium) as a gelation promoter and carrageenan, alginate, gellan gum, Azotobacter vinelandii gum, pectin, carboxymethylcellulose sodium salt, etc. as a gelling agent.
  • alkali metal ions such as potassium, or alkaline earth metal ions such as calcium and magnesium
  • a water-soluble polysaccharide that reacts with a gelling agent to form a gel is used as a gelling accelerator.
  • Specific examples include a combination of xanthan gum as a gelling agent and cassia gum as a gelling accelerator, or a combination of carrageenan as a gelling agent and locust bean gum as a gelling accelerator.
  • the preferred combination of gelling agent and gelling promoter is the above-mentioned "1) combination of polyvalent metal ions (specifically, alkali metal ions such as potassium, or alkaline earth metal ions such as calcium and magnesium) as a gelling promoter, and carrageenan, alginate, gellan gum, Azotobacter vinelandii gum, pectin, carboxymethylcellulose sodium salt, or the like as a gelling agent.”
  • polyvalent metal ions specifically, alkali metal ions such as potassium, or alkaline earth metal ions such as calcium and magnesium
  • carrageenan alginate, gellan gum, Azotobacter vinelandii gum, pectin, carboxymethylcellulose sodium salt, or the like as a gelling agent.
  • the fat-like portion is preferably in any one of the following component forms: (1) The fatty part contains fats and oils as its main component. (2) The fat-like portion contains an emulsion as the main component. (3) The fat-like portion includes fats and oils and gels.
  • the term "main component" means that the relevant component is contained in an amount of 90% by mass or more based on the entire fat-like portion.
  • the fatty part contains fat as the main component (hereinafter, fatty part example (1))
  • the content of fats and oils contained in the fat-like portion is preferably 90% by mass or more, more preferably 92% by mass or more, and even more preferably 95% by mass or more, based on the entire fat-like portion.
  • the upper limit of the content of fats and oils contained in the fat-like portion may be 99% by mass or less, or 98% by mass or less, based on the entire fat-like portion, taking into consideration additives contained in the fats and oils, etc.
  • the fat-like portion is “Fat-like portion example (1)”
  • the fat or oil used is preferably, specifically, coconut oil, palm oil, shea butter, cocoa butter, or the like.
  • fat-like portion example (2) When the fat-like portion contains an emulsion as the main component (hereinafter, fat-like portion example (2)) Since emulsions are often white in color, the fat-like portion tends to be white when it contains an emulsion as a main component. Therefore, by making the fat-like portion into the form of the fat-like portion example (2), a chunk-like meat substitute having an appearance closer to that of livestock meat can be obtained.
  • the emulsion may be an oil-in-water emulsion or a water-in-oil emulsion.
  • the content of the emulsion is preferably 90% by mass or more, more preferably 92% by mass or more, and even more preferably 95% by mass or more, based on the entire fat-like portion.
  • the upper limit of the content of the emulsion contained in the fat-like portion may be 99% by mass or less, or 98% by mass or less, based on the entire fat-like portion, taking into consideration the addition of additives, etc.
  • the content of fats and oils contained in the emulsion is preferably 5% by mass or more and less than 90% by mass, more preferably 10% by mass to 80% by mass, and even more preferably 15% by mass to 70% by mass, based on the total weight of the emulsion.
  • the water content in the emulsion is preferably 10% to 95% by mass, more preferably 20% to 90% by mass, and even more preferably 30% to 85% by mass, based on the total weight of the emulsion.
  • the content of the surfactant contained in the emulsion is preferably 0.01% to 5% by mass, more preferably 0.05% to 4% by mass, and even more preferably 0.1% to 3% by mass, based on the total weight of the emulsion.
  • fatty part example (3) When the fatty part contains fats and oils and gels (hereinafter, fatty part example (3)) When the fat-like portion contains fats and oils and a gel, the fats and oils contained in the fat-like portion are easily retained by the gel even when a temperature change occurs. Therefore, even when a temperature change occurs, the fats and oils are less likely to flow out of the fat-like portion, and the appearance similar to that of a chunk of meat is more likely to be maintained.
  • fatty part example (3) When the fat-like portion contains fats and oils and a gel, the fats and oils contained in the fat-like portion are easily retained by the gel even when a temperature change occurs. Therefore, even when a temperature change occurs, the fats and oils are less likely to flow out of the fat-like portion, and the appearance similar to that of a chunk of meat is more likely to be maintained.
  • the fats and oils are easily retained by the gel, and when the cooked raw meat-like chunk of meat substitute is eaten, the fats and oils contained in the fat-like portion overflow, making it easier to obtain a texture similar to that of a chunk of meat after cooking.
  • the fat is preferably encapsulated in a gel.
  • the oil or fat be present in the form of a granular material containing the oil or fat, specifically, in a large number of nearly spherical particles (hereinafter referred to as "oil droplets") dispersed throughout the gel.
  • the particle size of the oil droplets is preferably from 20 ⁇ m to 500 ⁇ m, more preferably from 30 ⁇ m to 400 ⁇ m, and even more preferably from 50 ⁇ m to 300 ⁇ m.
  • the fats and oils contained in the fat-like portion are prevented from dissolving and flowing down from the fat-like portion. Therefore, even if the raw meat-like chunk meat substitute is heat-sterilized, the fat-like portion can be retained, and the hygienic preservation properties of the chunk meat substitute can be improved.
  • the particle size of the oil droplets is measured by observing the fat-like portion under a transmitted light microscope.
  • a transmission microscope for example, an inverted microscope Axio Observer. Z1 manufactured by Zeiss can be used. The procedure for measuring the particle size of oil droplets will be described below.
  • the fat is solidified at a temperature below the melting point of the fat, and the gel is dissolved with 3% sodium carbonate or the like to recover oil droplets from the fat-like portion, and placed on a 60 mm ⁇ polystyrene petri dish. At this time, the recovered oil droplets are not overlapped in the depth direction of the petri dish.
  • the oil droplets recovered in the petri dish are then observed with a transmission optical microscope and photographed at an objective magnification of 5 times.
  • the circle equivalent diameter of each oil droplet (the diameter of a perfect circle equivalent to the area of the image of the oil droplet) is calculated using image processing software (e.g., ImageJ).
  • image processing software e.g., ImageJ
  • the arithmetic mean value of the calculated circle equivalent diameters of each oil droplet is calculated, and the arithmetic mean value is taken as the particle size of the oil droplet.
  • the fat-like portion contains fats and oils encapsulated in a gel
  • it is preferred that the transparency of the fat-like portion is improved by heating.
  • the fat contained in the meat chunk is almost white in an unheated state, but becomes more transparent when cooked. Therefore, by configuring the meat chunk substitute according to the present embodiment in this manner, when the raw meat-like meat chunk substitute is cooked, it is likely to have an appearance similar to that of livestock meat.
  • Whether or not the transparency of the fat-like portion is improved by heating is judged by the following procedure.
  • the transparency of the fat-like part of the raw meat-like lump meat substitute is measured at three different locations using a Konica Minolta color reader CR-10Plus, and the arithmetic mean value of the obtained values is defined as measurement value A.
  • the raw meat-like lump meat substitute is placed on a hot plate with a surface temperature of 160°C with the side with the measurement site facing down, and heated by leaving it to stand for 2 minutes.
  • the heated raw meat-like lump meat substitute is removed from the hot plate, and the transparency of the measurement part after heating is measured in the same manner as measurement value A, and the arithmetic mean value of the obtained values is defined as measurement value B. If measurement value B shows a result with higher transparency than measurement value A, it is determined that the transparency of the fat-like part has been improved by heating.
  • the content of fats and oils is preferably 10% to 70% by mass, more preferably 15% to 60% by mass, and even more preferably 20% to 50% by mass, based on the total amount of the fat-like portion.
  • the gel content is preferably 30% by mass to 90% by mass, more preferably 40% by mass to 85% by mass, and even more preferably 50% by mass to 80% by mass, based on the total amount of the fat-like portion.
  • the fat-like portion may be in an embodiment that includes a fat lump composition that includes a granular material containing fats and oils, and an edible ionically cross-linked polymer cross-linked with a cation.
  • the fats and oils contained in the fat block composition can be the same as those described above.
  • the granules may have an average particle size of 50 ⁇ m to 500 ⁇ m.
  • the average particle size of the granules is a value measured by observing the fat mass composition with a transmission optical microscope.
  • the fat mass composition preferably contains an edible ionically crosslinkable polymer crosslinked with a cation.
  • edible means a property that does not adversely affect health conditions when orally ingested by humans.
  • ionically crosslinkable polymer is meant a polymer that crosslinks upon reaction with ions.
  • examples of edible ionically cross-linked polymers include alginic acid, carrageenan, LM pectin, HM pectin, and LA gellan gum.
  • the edible ionically cross-linkable polymer is preferably at least one selected from the group consisting of alginic acid, LM pectin, and LA gellan gum.
  • the cation is preferably a metal ion having an ionic valence of divalent or more.
  • metal ions include divalent metal ions such as calcium ion, magnesium ion, iron (II), copper (II), zinc ion, and manganese ion; and trivalent metal ions such as aluminum ion and iron (III) ion.
  • the metal ion is preferably at least one selected from calcium ion, magnesium ion, and zinc ion, and more preferably calcium ion.
  • Crosslinking of an edible ionically crosslinkable polymer can be achieved, for example, by mixing a solution containing the ionically crosslinkable polymer, a surfactant, and water (ionically crosslinkable polymer solution) with an aqueous solution containing cations.
  • the fat mass composition can be produced, for example, in the manner described in the examples below.
  • the raw meat-like chunk-like meat substitute may contain granules containing fats and oils (fat encapsulated in a gel or fats in capsule form) inside.
  • “inside” means that it is not present on the surface of the chunk of meat-like substitute meat.
  • the granular material containing fats and oils contained inside the raw meat-like chunk meat substitute may be the same as the fats and oils contained in the gel or capsule-like fats described above, and a detailed description of them will be omitted here.
  • the method for producing the alternative shaped meat according to the present disclosure is not particularly limited.
  • One embodiment of the method for producing the alternative shaped meat according to the present disclosure includes, for example, a method comprising shaping a red-stained lean meat-like portion, forming grooves on the surface of the shaped lean meat-like portion, or forming grooves on the surface of the lean meat-like portion while shaping the red-stained lean meat-like portion (lean meat-like portion forming step), and then applying oil or fat to the grooves to form a fatty portion (fatty portion forming step).
  • a first step of mixing the protein food material according to the present disclosure with a binder e.g., a polysaccharide
  • a second step of stretching the mixture to obtain a stretched mixture in which the fiber direction of the protein food material is oriented in one direction;
  • the method for mixing the protein food material according to the present disclosure with the binder is not particularly limited, and examples thereof include a method of mixing by hand, a method using a known mixer, etc.
  • the mixer include a mixer. It is preferable to break the protein food material by hand or the like to adjust the size of the protein food material before mixing it with the binder.
  • the substitute shaped meat to be produced contains fats and oils, the above-mentioned fat block composition, other additives, etc., it is preferable to mix them together with the protein food material and a binder in the first step.
  • the method for stretching the mixture obtained in the first step (hereinafter also referred to as the "first step mixture”) is not particularly limited as long as a mixture obtained after stretching in which the fiber direction of the protein food material is oriented in one direction is obtained. It is preferable to include a third step after the second step in which the stretched mixture is molded to obtain a molded body, and then the molded body is heated and cured.
  • the molded body when the molded body contains a thermo-irreversible gel-forming polysaccharide as a binder, heating the molded body promotes the formation of a gel containing the thermo-irreversible gel-forming polysaccharide, which hardens the molded body and makes it easier for the substitute molded meat to maintain its shape.
  • the third step may include a step of forming a pattern resembling fat (marbled pattern) on the surface of the shaped body after shaping the stretched mixture to obtain the shaped body, for the purpose of making the appearance of the substitute shaped meat (specifically, the chunk-like substitute meat) closer to the appearance of livestock meat (hereinafter also referred to as a fat-like portion forming step).
  • the fat-like portion forming step is preferably a step of forming grooves, for example, 100 ⁇ m or more deep, on the surface of the molded body and attaching oil or fat to the formed grooves to form fat-like portions.
  • Methods for forming grooves on the surface of a molded body include, for example, digging the surface with a blade, and forming the grooves using a mold, with the method of forming the grooves using a mold being preferred.
  • fat or oil is applied to the grooves formed on the surface of the molded body, filling the grooves and forming a pattern resembling fat.
  • the oil may be in a liquid state, a semi-solid state in which liquid and solid are mixed, or a solid state, but it is preferable that the oil be in a liquid state or a semi-solid state.
  • the oil may be applied in the form of an emulsion.
  • the oil or fat is attached in the form of an emulsion
  • an emulsion containing a gelling agent, oil or fat, and water (referred to as a "gelling emulsion")
  • the gelling emulsion is preferably an oil-in-water emulsion.
  • the oil droplet size of the oil or fat in the gelling emulsion is preferably 20 ⁇ m to 500 ⁇ m, more preferably 30 ⁇ m to 400 ⁇ m, and even more preferably 50 ⁇ m to 300 ⁇ m.
  • One method for gelling the gelling emulsion attached to the grooves is, for example, to place the molded body with the gelling emulsion attached to the grooves in an aqueous solution containing a gelling promoter to gel it.
  • the defatted soy flour used contains 54.7% protein by weight.
  • a twin-screw extruder twin-screw extruder, manufactured by Kowa Kogyo Co., Ltd., product name: KEI-45-25 was prepared.
  • the twin-screw extruder has a cross section as shown in FIG. 1. In FIG.
  • 1, 10 denotes the twin-screw extruder
  • 12 denotes a hopper
  • 14 denotes a barrel
  • 16 denotes a screw
  • 18 denotes a protein-containing mixture
  • 20 denotes a cooling die
  • 24 denotes a discharge flow path
  • 26 denotes a discharge port
  • X denotes an extrusion direction.
  • a cooling die 20 (slit shape: concentric (inner circle diameter: 29 mm, outer circle diameter: 35 mm), lip clearance: 3 mm, discharge die) with a length of 350 mm in the extrusion direction was attached to the end of the twin-screw extruder in the extrusion direction, which was set to have a screw length of 1100 mm and a maximum temperature at the tip of the screw of 155°C, and the outlet temperature of the discharge port 26 of the cooling die 20 was stabilized at 120°C.
  • Example 2 A protein food material 2 was obtained in the same manner as in Example 1, except that the length of the cooling die 20 in the extrusion direction was changed from 350 mm to 200 mm.
  • Example 3 Protein food material 3 was obtained in the same manner as in Example 2, except that in Example 2, mixed powder 1 was introduced into a twin-screw extruder at 450 g/min, and water was added to the extruder in an amount such that the mass ratio of mixed powder 1:water was 65:35, and the extrusion rate was 42 kg/hr.
  • Protein food material 4 was obtained in the same manner as in Example 1, except that the cooling power of the cooling die was increased and the outlet temperature was stabilized at 105°C.
  • the protein food materials obtained in the Examples and Comparative Examples were stored frozen at -20°C.
  • the frozen protein food material was left to stand in an environment of room temperature (23° C.) and a relative humidity of 20% RH to thaw.
  • the protein food material was torn in the tearing direction by holding the ends with both hands to obtain torn pieces, from which the fiber direction was determined by the method described above.
  • an X-ray transmission image was obtained using a three-dimensional X-ray microscope (product name "nano3DX", manufactured by Rigaku Corporation) under the following conditions: radiation source: Cu (40 kV/30 mA), lens: L4320, binning: 2, and then a three-dimensional image was reconstructed.
  • a cross-sectional image of a 1.5 cm square enlarged in the direction parallel to the fiber direction was taken, and dark areas surrounded by light areas were visually detected as voids. Ten voids were arbitrarily selected. If ten voids were not present in this cross-sectional image, another cross-sectional image was taken.
  • the two points with the longest distance between them were selected, and the line segment connecting the two points was defined as the long axis, and the length of the line segment was defined as the length of the long axis.
  • a straight line extended to infinity in the length direction of both ends of the long axis was defined as the long axis line.
  • a straight line group having two or more intersections with the contour of the void was defined as the short axis line.
  • the short axis lines a straight line with the longest distance between the most distant intersections was selected and defined as the short axis line.
  • a line segment connecting the two most distant intersections of the short axis line and the contour of the void was defined as the short axis, and its length was defined as the length of the short axis of the void.
  • the protein food materials obtained in the Examples and Comparative Examples were stored frozen at -20°C.
  • the frozen protein food material was left to stand in an environment of room temperature (23° C.) and a relative humidity of 20% RH to thaw.
  • the protein food material was cut with scissors into a size of 5 cm x 5 cm to prepare a measurement sample, which was then immersed in water at 90°C for 30 minutes. After 30 minutes, the measurement sample was removed and cooled to room temperature (25°C), then the measurement sample was cut into a size of 3 cm x 3 cm and embedded in an embedding agent for frozen tissue section preparation (product name "OCT Compound", Sakura Finetech Japan).
  • the sample was frozen using a frozen block preparation device (product name "Histotech Pino", Sakura Finetech Japan), and cut to a thickness of 7 ⁇ m to 8 ⁇ m using a frozen section preparation device (product name "Shandon Cryotome FSE", Thermo Fisher Scientific). Thereafter, the measurement sample was attached to a slide glass and observed at lens magnifications of 20x and 30x using an optical microscope (product name "VHX-5000", manufactured by KEYENCE, lens: VH-ZST) to obtain images. The bright areas surrounded by the dark areas of the image were visually detected as voids. Ten voids were arbitrarily selected. The aspect ratios of the voids were calculated in the same manner as in the above-mentioned calculation of the aspect ratio of the voids. The aspect ratios of the 10 voids were then averaged to obtain an average value.
  • a frozen block preparation device product name "Histotech Pino", Sakura Finetech Japan
  • a frozen section preparation device product name "Shand
  • the protein food materials obtained in the Examples and Comparative Examples were stored frozen at -20°C.
  • the frozen protein food material was left to stand in an environment of room temperature (23° C.) and a relative humidity of 20% RH to thaw.
  • the material was cut with a single-edged razor in a direction perpendicular to the fiber direction to form a cut surface, and a measurement sample was obtained.
  • the cross section obtained was observed using an optical microscope (product name: VHX-5000, manufactured by KEYENCE) equipped with a zoom lens (product name: VH-ZST, manufactured by KEYENCE) and an objective lens (product name: ZS-20, manufactured by KEYENCE) at a lens magnification of 30x.
  • ⁇ Number of voids> The cross-sectional area of each void was calculated in the same manner as the calculation of the area ratio of the voids described above. Based on the cross-sectional areas obtained, the ratio (%) of the number of voids having a cross-sectional area of 0.1 mm2 or less to the total number of voids present on the cut surface was calculated. Five separate locations were prepared and measured, and the average value of the five measurements was used.
  • the protein food material was boiled in 3 L (liters) of boiling water for 10 minutes and then drained. After draining, the protein food material was cut into pieces of approximately 100 mm in length and torn along the fiber direction to a width of approximately 5 mm. The torn protein food material was boiled for 10 minutes in an aqueous solution containing Sangrill Beef Taste 3457E (a seasoning made by San-Ei Gen FSI Co., Ltd. that does not contain animal ingredients) as a seasoning (concentration: 5% by mass of seasoning relative to the total aqueous solution) to obtain a strip-shaped protein food material. The rectangular fiber bundle textured protein 1 was immersed in an aqueous solution containing Sanbeet Conc. No.
  • aqueous phase and an oil phase were prepared as follows.
  • Aqueous phase 99.5 parts by mass of tap water and 0.5 parts by mass of Ryoto Sugar Ester M-1695 (manufactured by Mitsubishi Chemical Corporation) as a surfactant were weighed out to a total of 5 kg, and stirred with a Three-One Motor (manufactured by Shinto Scientific Co., Ltd.) for 30 minutes to completely dissolve.
  • Oil phase 1 kg of coconut oil (manufactured by COCOWELL, product name: Organic Premium Coconut Oil (M041)) was weighed out as the oil.
  • the aqueous phase was used as a continuous phase, and the oil phase was used as a dispersed phase, and a pipe-shaped SPG membrane (manufactured by SPG Techno Co., Ltd., pore size 50 ⁇ m) was used to carry out membrane emulsification.
  • the pipe-shaped SPG membrane was inserted and arranged in a tubular container, and the aqueous phase was flowed at a flow rate of 50 mL/min inside the pipe-shaped SPG membrane (inner pipe) from one end of the container to the other end, and the oil phase was flowed at a flow rate of 10 mL/min outside the pipe-shaped SPG membrane (outer pipe (flow path between the container and the SPG membrane)).
  • an aqueous solution containing droplets containing the oil (hereinafter also referred to as a droplet dispersion) was obtained.
  • the droplets containing the oil and fat (granules containing the oil and fat) had a particle size of 190 ⁇ m and a CV value of 19%.
  • the particle size and CV value of the droplets containing the oil or fat were measured using a transmission optical microscope.
  • the droplet dispersion collected in the petri dish was observed with a transmission optical microscope and photographed at an objective magnification of 5 times. More than 200 images of droplets containing oil and fat contained in the photographed screen were selected, and the circle equivalent diameter of each droplet (the diameter of a perfect circle equivalent to the area of the droplet image) was calculated using image processing software (e.g., ImageJ).
  • image processing software e.g., ImageJ
  • the arithmetic mean value of the calculated circle equivalent diameters of each droplet was calculated, and the arithmetic mean value was defined as the "average particle size of droplets containing oil and fat".
  • the CV value of a droplet containing oil or fat is a value calculated by the following formula.
  • CV value (%) of droplets containing oil or fat (standard deviation of circle equivalent diameter of droplets containing oil or fat / average particle diameter of droplets containing oil or fat) x 100
  • the standard deviation of the circle-equivalent diameter of droplets containing oil or fat is the standard deviation of the circle-equivalent diameters of 200 droplets containing oil or fat calculated in measuring the average particle size of droplets containing oil or fat.
  • the crude fat chunk composition was washed with tap water, the surface moisture was wiped off with Kimtowel (registered trademark, manufactured by Nippon Paper Crecia Co., Ltd.), and the composition was cut into rods of approximately 1 mm x 1 mm x 30 mm.
  • the oil and fat adhering to the surface of the cut crude fat chunk composition was washed with edible ethanol to obtain fat chunk composition B.
  • Fat lump composition B was mixed into the mixture obtained in the first step in an amount of 20% of the mixture's mass, formed into a spherical shape with a diameter of approximately 60 mm, and then stretched by hand to obtain a stretched mixture with a stretching ratio of approximately 6 times.
  • the stretched mixture was cut to a steak thickness (20 mm) in a direction perpendicular to the fiber direction of the protein food material contained in the stretched mixture to obtain a steak fillet shape, and a plurality of cut pieces were bundled together so that the fiber direction was oriented in the steak thickness direction to obtain a molded body.
  • the molded body was vacuum-pouched and then heated for 1 minute so that the temperature inside the molded body reached 75° C.
  • the molded body was then quenched in ice water to obtain a lump-like meat substitute molded meat.
  • the alternative formed meat was boiled in water at an internal temperature of 90° C. or higher, and then a 1 cm square piece was placed in the mouth when the internal temperature was 50° C., and the juiciness of the alternative formed meat was evaluated when biting with teeth.
  • the juiciness of the alternative formed meat was evaluated by five people. The evaluation points are shown below. The evaluation result was the average of the five evaluators, rounded off to the first decimal place.
  • the protein food materials contain protein, have at least a fibrous region in a portion thereof, and have a porous structure, and the average ratio of the long axis length to the short axis length of the voids present in the cross section parallel to the fiber direction is 2 or more, and therefore it was found that the cross section has an excellent fibrous texture.
  • the protein food material according to the present disclosure has been found to be useful as an alternative shaped meat-like protein food material.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention concerne : un matériau alimentaire protéique contenant une protéine, ayant une région fibreuse dans au moins une partie de celle-ci, et ayant une structure poreuse, la valeur moyenne du rapport de la longueur de l'axe majeur à la longueur de l'axe mineur de vides présents dans une section transversale parallèle à la direction de la fibre étant de 2 ou plus; et une viande moulée alternative.
PCT/JP2024/005859 2023-03-29 2024-02-19 Matière alimentaire protéique et viande moulée alternative Ceased WO2024202702A1 (fr)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2025069958A1 (fr) * 2023-09-29 2025-04-03 富士フイルム株式会社 Succédané de viande moulé

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6423856A (en) * 1987-07-20 1989-01-26 Fuji Oil Co Ltd Production of protein food material
JP2008017831A (ja) * 2006-07-12 2008-01-31 Food Industry Research & Development Institute ベジタリアンミートとその製造方法
JP2021534819A (ja) * 2018-08-21 2021-12-16 ブイ２ フード ピーティーワイ リミテッド 食品材料
WO2022215738A1 (fr) * 2021-04-07 2022-10-13 森永製菓株式会社 Aliment de type viande
WO2023171303A1 (fr) * 2022-03-11 2023-09-14 富士フイルム株式会社 Matière alimentaire protéique, et succédané de viande moulé
WO2023171304A1 (fr) * 2022-03-11 2023-09-14 富士フイルム株式会社 Matière alimentaire protéique, et procédé de fabrication de celle-ci

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6423856A (en) * 1987-07-20 1989-01-26 Fuji Oil Co Ltd Production of protein food material
JP2008017831A (ja) * 2006-07-12 2008-01-31 Food Industry Research & Development Institute ベジタリアンミートとその製造方法
JP2021534819A (ja) * 2018-08-21 2021-12-16 ブイ２ フード ピーティーワイ リミテッド 食品材料
WO2022215738A1 (fr) * 2021-04-07 2022-10-13 森永製菓株式会社 Aliment de type viande
WO2023171303A1 (fr) * 2022-03-11 2023-09-14 富士フイルム株式会社 Matière alimentaire protéique, et succédané de viande moulé
WO2023171304A1 (fr) * 2022-03-11 2023-09-14 富士フイルム株式会社 Matière alimentaire protéique, et procédé de fabrication de celle-ci

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2025069958A1 (fr) * 2023-09-29 2025-04-03 富士フイルム株式会社 Succédané de viande moulé

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