Meat-like protein material, method for producing meat-like protein material, meat-like food containing meat-like protein material, additive, and use of composition

Abstract

The present invention provides a meat-like protein material in which "squeakiness" is reduced without impairing mouthfeel or flavor similar to that of meat, gluten being used as a main raw material of the meat-like protein material.　The present invention is characterized in that: a meat-like protein material contains gluten, and also contains, per 100 parts by mass of the gluten, 0.2-3 parts by mass of dietary fiber derived from wheat kernel, 0.08-0.7 parts by mass of a protein other than gluten derived from wheat kernel, and 2.5-20 parts by mass of a plant protein or animal protein other than protein derived from wheat; the plant protein is at least one selected from the group consisting of pea protein, fava bean protein, chickpea protein, and pumpkin seed protein; and the animal protein is at least one selected from the group consisting of whey protein and egg white protein.

Description

Meat-like protein material, method for producing meat-like protein material, and use of meat-like food, additive, and composition containing meat-like protein material

[0001] The present invention relates to a meat-like protein material, a method for producing the meat-like protein material, and the use of meat-like foods, additives and compositions containing the meat-like protein material.

[0002] In recent years, meat-free plant-based meat substitutes have attracted attention and demand is increasing against the backdrop of growing health consciousness and environmental concerns. In particular, processed foods containing minced meat, such as hamburger steaks, are widely consumed. These products are processed to resemble the texture of livestock meat as closely as possible by mixing soy protein, wheat protein, konjac, or soy pulp instead of meat.

[0003] When wheat protein is used as the main ingredient, the manufacturing method involves adding reducing agents, salts, starch, etc. to raw gluten to partially destroy the gluten network structure and granulate it, and then fixing the structure with hot water or the like. However, when dried, it is difficult to rehydrate with water, has a rubbery texture that is far from meat-like, and has drawbacks in texture and gluten odor, so it is not essentially usable as a meat-like food. In addition, the products on the market are used in a frozen state, which requires a freezer for storage and a thawing process before use, resulting in drawbacks in terms of storage and workability (non-patent document: New Protein Material, Masahiko Terashima, Journal of the Japanese Society of Home Economics, Vol. 41, No. 2, pp. 157-163 (1990)). Therefore, the inventor discovered a meat-like protein material that has a texture and flavor similar to that of meat by mixing wheat protein with a by-product (hereinafter referred to as a by-product) obtained from starch waste liquid generated in the wheat protein and starch production process (Patent Document 1: JP 2022-184476 A).

[0004] Japanese Patent Application Laid-Open No. 2022-184476

[0005] New Protein Material Masahiko Terashima Journal of the Japanese Society of Home Economics Vol.41 No.2 p157-163 (1990)

[0006] However, the meat-like protein material described in Patent Document 1 has a problem of generating a "creaky" sensation when chewed, and there is still room for improvement. Here, the "creaky" sensation refers to the rough feeling of the meat-like protein material touching the teeth when chewed, and the uncomfortable feeling of friction between the teeth and the internal structure of the meat-like protein material (also referred to as "creaky noise" in this specification). Creaking noises can be unpleasant to some people, and strong creaking noises can reduce appetite. The present invention has been made in view of these circumstances, and aims to provide a meat-like protein material that uses gluten as a main ingredient, has a texture and flavor similar to that of meat, and has reduced "creaky noise."

[0007] The present invention provides a meat-like protein material comprising gluten, and, relative to 100 parts by mass of the gluten, 0.2 to 3 parts by mass of wheat kernel-derived dietary fiber, 0.08 to 0.7 parts by mass of a wheat kernel-derived protein other than gluten, and 2.5 to 20 parts by mass of a vegetable protein or an animal protein other than a wheat-derived protein, wherein the vegetable protein is at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein is at least one selected from the group consisting of whey protein and egg white protein.

[0008] The present invention provides a meat-like protein material that has a texture and flavor similar to that of livestock meat, while reducing the "squeakiness."

[0009] The meat-like protein material of this embodiment contains, relative to 100 parts by mass of gluten, 0.2 to 3 parts by mass of wheat kernel-derived dietary fiber, 0.08 to 0.7 parts by mass of wheat kernel-derived protein other than gluten, and 2.5 to 20 parts by mass of a vegetable protein or animal protein other than wheat-derived protein, wherein the vegetable protein is at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein is at least one selected from the group consisting of whey protein and egg white protein. In this embodiment, the vegetable or animal protein is preferably 4 to 20 parts by mass. More preferably, the vegetable or animal protein is 9 to 18.5 parts by mass.

[0010] This embodiment also provides a meat-like protein material containing gluten, wheat grain-derived dietary fiber, and a protein other than gluten, the flour comprising at least one flour selected from the group consisting of whole wheat flour, wheat germ, and wheat bran, and at least one plant or animal protein other than a wheat-derived protein, the plant protein being at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein being at least one selected from the group consisting of whey protein and egg white protein, relative to 100 parts by weight of gluten. In this embodiment, the amount of plant or animal protein is preferably 4 to 20 parts by weight. More preferably, the amount of plant or animal protein is 9 to 18.5 parts by weight.

[0011] This embodiment also provides a method for producing a meat-like protein material, the method comprising the steps of: mixing gluten; 0.2 to 3 parts by mass of wheat grain-derived dietary fiber; 0.08 to 0.7 parts by mass of a wheat grain-derived protein other than gluten; and 2.5 to 20 parts by mass of a vegetable protein or an animal protein other than a wheat-derived protein, relative to 100 parts by mass of the gluten; heat-coagulating the mixture obtained in the mixing step; and drying the heat-coagulated product obtained in the heat-coagulating step, wherein the vegetable protein is at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein is at least one selected from the group consisting of whey protein and egg white protein.

[0012] This embodiment also provides a method for producing a meat-like protein material, the method comprising the steps of: mixing at least one flour selected from the group consisting of whole wheat flour, wheat germ, and wheat bran, which contains gluten, wheat grain-derived dietary fiber, and a protein other than gluten, with at least one plant or animal protein other than a wheat-derived protein; heating and coagulating the mixture obtained in the mixing step; and drying the heat-coagulated product obtained in the heat-coagulation step, wherein the plant protein is at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein is at least one selected from the group consisting of whey protein and egg white protein, and the meat-like protein material contains 0.2 to 3 parts by mass of wheat grain-derived dietary fiber, 0.08 to 0.7 parts by mass of wheat grain-derived protein other than gluten, and 2.5 to 20 parts by mass of the plant or animal protein, relative to 100 parts by mass of gluten.

[0013] In this embodiment, the present invention provides a flour containing gluten, and 0.2 to 3 parts by mass of dietary fiber derived from wheat kernels, 0.08 to 0.7 parts by mass of a protein other than gluten derived from wheat kernels, and 2.5 to 20 parts by mass of a vegetable protein or an animal protein other than a protein derived from wheat, relative to 100 parts by mass of the gluten, wherein the vegetable protein is at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein is at least one selected from the group consisting of whey protein and egg white protein, or a flour containing dietary fiber derived from wheat kernels and a protein other than gluten, wherein the flour contains gluten and whole wheat The present invention also provides a meat-like food product comprising a meat-like protein material containing at least one grain flour selected from the group consisting of wheat flour, wheat germ, and wheat bran, and at least one plant or animal protein other than wheat-derived protein, wherein the plant protein is at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein is at least one selected from the group consisting of whey protein and egg white protein, and the meat-like protein material contains, per 100 parts by mass of gluten, 0.2 to 3 parts by mass of wheat kernel-derived dietary fiber, 0.08 to 0.7 part by mass of wheat kernel-derived protein other than gluten, and 2.5 to 20 parts by mass of plant or animal protein.

[0014] In this embodiment, an additive for producing a meat-like protein material containing gluten is also provided, which contains wheat grain-derived dietary fiber, wheat grain-derived protein other than gluten, and a vegetable protein or animal protein other than wheat-derived protein in a mass ratio of 0.2-3:0.08-0.7:2.5-20, wherein the vegetable protein is at least one selected from the group consisting of pea protein, fava bean protein, chickpea protein, and pumpkin seed protein, and the animal protein is at least one selected from the group consisting of whey protein and egg white protein.

[0015] The present embodiment also provides use of a composition for producing a meat-like protein material containing gluten, the composition comprising wheat grain-derived dietary fiber, a wheat grain-derived protein other than gluten, and a vegetable protein or animal protein other than a wheat-derived protein in a mass ratio of 0.2-3:0.08-0.7:2.5-20, wherein the vegetable protein is at least one selected from the group consisting of pea protein, fava bean protein, chickpea protein, and pumpkin seed protein, and the animal protein is at least one selected from the group consisting of whey protein and egg white protein.

[0016] Without being bound by theory, it is believed that dietary fiber derived from wheat kernels and proteins derived from wheat kernels other than gluten interact with glutenin and gliadin, the main components of gluten, to form fine fibers in gluten and organize them, thereby providing meat-like firmness, elasticity, and crispness. In addition, it is believed that the incorporation of specific proteins selected from vegetable proteins or animal proteins into the organized structure strengthens the tissue structure while weakening the frictional resistance within the tissue, improving the sliding of the teeth and tissue that occurs during mastication, reducing the creaking sensation (especially creaking sounds) and improving the texture.

[0017] An embodiment of the present invention will be described below. The configurations shown in the following description are merely examples, and the scope of the present invention is not limited to those shown in the following description.

[0018] Meat-like Protein Material The meat-like protein material of this embodiment comprises, relative to 100 parts by mass of the gluten, 0.2 to 3 parts by mass of wheat grain-derived dietary fiber, 0.08 to 0.7 parts by mass of wheat grain-derived protein other than gluten, and 2.5 to 20 parts by mass of a vegetable protein or an animal protein other than a wheat-derived protein, wherein the vegetable protein is at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein is at least one selected from the group consisting of whey protein and egg white protein. One aspect of the meat-like protein material of this embodiment is a flour containing gluten, wheat grain-derived dietary fiber, and a protein other than gluten, the flour comprising at least one flour selected from the group consisting of whole wheat wheat flour, wheat germ, and wheat bran, and at least one plant or animal protein other than a wheat-derived protein, the plant protein being at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein being at least one selected from the group consisting of whey protein and egg white protein, and the flour is characterized in that the flour contains 0.2 to 3 parts by mass of wheat grain-derived dietary fiber, 0.08 to 0.7 parts by mass of wheat grain-derived protein other than gluten, and 2.5 to 20 parts by mass of the plant or animal protein, per 100 parts by mass of gluten. The components, physical properties, and production methods of the meat-like protein material of this embodiment, as well as uses of meat-like foods, additives, and compositions containing the same are described below.

[0019] Gluten, the main component of the meat-like protein material of this embodiment, is generally a viscoelastic body having a three-dimensional network formed by the hydration and interaction of glutelin-based proteins and prolamin-based proteins in seed proteins contained in cereals. Glutelin-based proteins and prolamin-based proteins are contained in wheat, barley, rye, oats, etc., and gluten obtained from these grains can be used in the present invention. Among these, wheat gluten derived from wheat is preferred because the glutenin of the glutelin-based protein and the gliadin of the prolamin-based protein account for approximately 80% of the protein contained in the starch layer and endosperm of wheat grains, which is advantageous for gluten production, has established industrial production technology and is easily available, and provides excellent effects as a meat-like protein material. Gluten can be obtained, for example, by adding water to wheat flour, barley flour, rye flour, or oat flour, kneading the mixture to form a dough, and then rinsing the dough with a large amount of water to remove starch and water-soluble components. Industrially, examples of gluten include wheat proteins obtained by known methods such as flash drying, spray drying, drum drying, freeze drying, and vacuum drying; and hydrated gluten (raw gluten) obtained by known methods such as the Martin method, batter method, hydrocyclone method, Alfa-Laval method, and Tricanter method. The Martin method and batter method are recognized as the most common production methods for wheat gluten. Dry gluten (powdered gluten) can also be obtained by drying and pulverizing raw gluten using known methods.

[0020] Dietary fiber is a resistant component contained in food that is difficult to digest by human digestive enzymes. The wheat grain-derived protein other than gluten is preferably derived from at least one selected from the group consisting of wheat-derived albumin and globulin. The wheat grain-derived dietary fiber and wheat grain-derived protein other than gluten are derived from, for example, whole wheat flour, wheat bran, wheat germ, wheat starch, wheat flour, etc. In this embodiment, they are preferably derived from at least one selected from the group consisting of whole wheat flour, wheat bran, and wheat germ. The flour containing wheat grain-derived dietary fiber and wheat grain-derived protein other than gluten is, for example, whole wheat flour, wheat bran, wheat germ, wheat flour, etc. In this embodiment, they are preferably at least one flour selected from the group consisting of whole wheat flour, wheat germ, and wheat bran. Furthermore, wheat grain-derived dietary fiber and wheat grain-derived protein other than gluten are contained in discharged liquids such as crude starch milk, which are generated when producing wheat protein or wheat flour starch using wheat as a raw material, and these can also be used. These wastewaters are usually discarded, so their recovery is desirable due to the benefits of efficient resource utilization and cost reduction. These recovered materials are called by-products of the wheat protein or wheat flour starch manufacturing process, such as red lees and white lees.

[0021] The content of wheat grain-derived dietary fiber is 0.2 to 3 parts by mass, preferably 1 to 3 parts by mass, per 100 parts by mass of gluten. The content of wheat grain-derived protein other than gluten is 0.08 to 0.7 parts by mass, preferably 0.1 to 0.7 parts by mass, per 100 parts by mass of gluten.

[0022] Whole wheat flour is a powder made from the constituent components of raw grains. For example, whole wheat flour can be obtained by optionally conditioning selected wheat kernels and germs in a milling process, and then grinding the entire kernel in an impact mill such as a pin mill or jet mill without separating the endosperm, the outer layers (aleurone layer and husk), and the germ. The whole wheat flour may be produced using the above-mentioned manufacturing method, or commercially available whole wheat flour may be used. Examples of commercially available whole wheat flour include "Superfine Hard" and "Superfine Soft" (both derived from wheat kernels, manufactured by Nisshin Flour Milling Co., Ltd.).

[0023] Wheat bran refers to the outer layer of wheat grains. Wheat bran can be the residue of wheat grains after removing the endosperm and germ, which is produced during the general wheat flour production process, regardless of its composition or production process. The wheat bran used may be obtained by milling and separating and refining wheat grains, or a commercially available wheat bran product may be used. Examples include the wheat bran product "Wheat Bran P" (Nissin Flour Milling Co., Ltd.). The use of wheat bran is preferable from an economic and / or environmental perspective. From an environmental perspective, for example, it reduces the burden on wastewater treatment. Specifically, wheat bran has a low starch content (see carbohydrates in Table 1), which reduces the amount of degradation products produced by starch hydrolysis using the amylolytic enzyme used in the production of this embodiment, thereby reducing the burden on wastewater treatment. As shown in Table 1, wheat bran is particularly rich in dietary fiber compared to whole wheat flour and wheat germ, and is therefore thought to contribute to improving the intestinal flora and bowel movements.

[0024] Wheat germ refers to the embryo of a wheat kernel. In this embodiment, roasted wheat germ is preferred. The roasted wheat germ may be either a defatted product or an undefatted product as long as it is finely ground, and commercially available roasted wheat germ (ground product) can be used as appropriate. The roasted wheat germ is preferably finely ground to 40 mesh or less. Commercially available wheat germ products may also be used. For example, the wheat germ product "Hygie B" (Nissin Flour Milling Co., Ltd.) can be mentioned.

[0025] Wheat flour starch is starch produced using wheat flour as a raw material and may contain, in addition to starch components (a mixture of amylose and amylopectin), wheat grain-derived dietary fiber and wheat grain-derived proteins other than gluten. Wheat flour starch comes in various product grades, with different amounts of wheat grain-derived dietary fiber and wheat grain-derived proteins other than gluten depending on the degree of refinement. Some wheat flour starches also contain no dietary fiber. Therefore, the wheat flour starch used in this embodiment may contain specific proportions of wheat grain-derived dietary fiber and wheat grain-derived proteins other than gluten. Examples of wheat flour starch include wheat flour starch A and wheat flour starch B described in Patent Document 1. Wheat flour starch is produced using a method similar to the Martin process described in Patent Document 1. For the chemical composition of wheat flour starch, see Patent Document 1.

[0026] Table 1 shows examples of the chemical composition of whole wheat flour, wheat germ, and wheat bran.

[0027] In this embodiment, the vegetable protein other than wheat protein is preferably pea protein, broad bean protein, chickpea protein, or pumpkin seed protein, and more preferably pea protein or pumpkin seed protein. Pea protein is characterized by having little off-flavor or specific odor. Furthermore, pea protein is inexpensive compared to other vegetable proteins, making it economically advantageous. In this embodiment, a suitable combination of wheat grain-derived dietary fiber, wheat grain-derived protein other than gluten, and vegetable protein includes wheat bran and pea protein. Furthermore, vegetable proteins other than those mentioned above include proteins derived from beans and grains. Examples of vegetable proteins include, but are not limited to, vegetable proteins derived from soybeans, mung beans, peanuts, ruby, pigeon peas, jack beans, wild beans, kidney beans, adzuki beans, cowpeas, lentils, carob, oats, barley, rye, rice, corn, chia, quinoa, alfalfa, hemp, almonds, cashew nuts, walnuts, hazelnuts, Brazil nuts, pistachios, coconuts, grape seeds, kidney beans, red kidney beans, and black beans. These vegetable proteins may be included in the present invention as long as they do not impair the effects of the present invention. When the protein other than wheat protein is a vegetable protein, the meat-like protein material of this embodiment is suitable as a meat substitute for vegetarians and / or vegans. It is preferable that the vegetable protein denatures when coagulated by heat or dried by heating. The vegetable protein may include globular proteins. Globular proteins are one of two major protein categories, and are shaped like a sphere. Globular proteins are more susceptible to denaturation by heat and other factors than fibrous proteins, and this denaturation is thought to be involved in the reduction of squeaky sensation.

[0028] The animal protein is an animal protein containing albumin. Examples include whey protein, egg white protein, fish-derived protein, and other animal proteins. In this embodiment, the animal protein is preferably whey protein or egg white protein, and more preferably whey protein is derived from cows and egg white protein is derived from chickens. Albumin, an animal protein, is named after the main protein that accounts for approximately 65% ​​of the protein components in egg white, and is used as a general term for proteins with similar biochemical properties. Examples of proteins containing albumin include whey protein and egg white protein. Animal proteins preferably undergo denaturation during heat coagulation or drying by heating. Animal proteins preferably include globular proteins. Globular proteins are one of two major protein classifications and have a spherical shape. Globular proteins are more susceptible to denaturation by heat, etc., than fibrous proteins, and this denaturation is thought to be involved in the reduction of squeaky sensation.

[0029] In this embodiment, the preferred content of vegetable protein or animal protein in the meat-like protein material for improving texture is 2.5 to 20 parts by mass per 100 parts by mass of gluten. It is more preferably 4 to 20 parts by mass, and particularly preferably 9 to 18.5 parts by mass. If the blending amount per 100 parts by mass of gluten is less than 2.5 parts by mass, frictional resistance within the tissue is not suppressed, which may result in poor sliding between the teeth and tissue during mastication, resulting in a creaky texture. Furthermore, if the blending amount per 100 parts by mass of gluten exceeds 20 parts by mass, flavors and textures derived from vegetable protein or animal protein may be imparted.

[0030] As long as the content of the vegetable protein or animal protein is within the above range, one kind may be used alone, or two or more kinds may be used, or vegetable protein and animal protein may be used in combination.

[0031] The ingredients other than those listed above are not particularly limited, and other ingredients can be added depending on the intended use of the product, as long as they do not impair the texture and flavor of the meat-like food. For example, various seasonings and fats and oils can be added to impart flavor to the meat-like food material. Furthermore, various food additives can be added to enhance the hardness and elasticity of the meat-like food, including salt, calcium lactate, calcium gluconate, calcined calcium, antioxidants such as phytic acid and ascorbic acid, various salts such as tripolyphosphates, enzymes such as transglutaminase and glucose oxidase, amino acids such as arginine, protein hydrolysates, peptides, yeast extracts with high glutathione content, ionic polysaccharides such as carrageenan, alginic acid, pectin, and chitin that readily form complexes with proteins, and their decomposition products such as chitosan, thickening polysaccharides such as methylcellulose that form gels upon heating, modified starches, and spices, if necessary.

[0032] The meat-like protein material of this embodiment has a water absorption capacity of 300 to 400% by mass based on the dry weight. The water absorption capacity indicates the degree to which the meat-like protein material can absorb and retain water based on its dry mass, and a specific method for measuring this capacity will be described in the Examples.

[0033] Furthermore, the meat-like protein material of this embodiment preferably has a porous structure with irregularities on its surface, and may further have a fine network structure (fibrous material) within the structure. The water absorption capacity of the meat-like protein material of this embodiment is preferably 300 to 340% by mass. If the water absorption capacity of the meat-like protein material of this embodiment is less than 300% by mass, particularly less than 270% by mass, the absorption rate of seasonings is low, which may result in poor seasoning during cooking. Furthermore, if the water absorption capacity of the meat-like protein material exceeds 400% by mass, the strength of the meat-like protein material weakens, the tissue structure changes again, and a moist texture (soggy) occurs, which may make it unsuitable for some dishes. The meat-like protein material of this embodiment may be in a dried state, an undried state, or a state other than these. The meat-like protein material of this embodiment is preferably in a dried state, and particularly preferably in a state dried at 80°C to 95°C, as described below. The "dry state" of the meat-like protein material of this embodiment refers to a state in which the moisture content is 10% or less, preferably 8% or less, and particularly preferably 3 to 6%. When the meat-like protein material of this embodiment is provided in a dry state, handling during distribution becomes easier and / or transportation and / or storage costs are reduced. When the meat-like protein material of this embodiment provided in a dry state is reconstituted with water, it exhibits a good natural meat-like texture with an improved squeakiness (particularly squeak noise) during mastication.

[0034] 3. Method for Producing Meat-Like Protein Material The method for producing a meat-like protein material of this embodiment includes the steps of: mixing gluten; 0.2 to 3 parts by mass of wheat grain-derived dietary fiber; 0.08 to 0.7 parts by mass of a wheat grain-derived protein other than gluten; and 2.5 to 20 parts by mass of a vegetable protein or an animal protein other than a wheat-derived protein, relative to 100 parts by mass of the gluten; heat-coagulating the mixture obtained in the mixing step; and drying the heat-coagulated product obtained in the heat-coagulating step, wherein the vegetable protein is at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein is at least one selected from the group consisting of whey protein and egg white protein. One aspect of the method for producing a meat-like protein material of the present embodiment includes the steps of: mixing at least one flour containing gluten, wheat grain-derived dietary fiber, and a protein other than gluten, the flour being selected from the group consisting of whole wheat wheat flour, wheat germ, and wheat bran, with at least one plant or animal protein other than a wheat-derived protein; heat-coagulating the mixture obtained in the mixing step; and drying the heat-coagulated product obtained in the heat-coagulating step; wherein the plant protein is at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein is at least one selected from the group consisting of whey protein and egg white protein, and the mixture contains 0.2 to 3 parts by mass of wheat grain-derived dietary fiber, 0.08 to 0.7 parts by mass of wheat grain-derived protein other than gluten, and 2.5 to 20 parts by mass of the plant or animal protein, relative to 100 parts by mass of gluten. Details of the constituent components and mass ratios are as described in the meat-like protein material.

[0035] Gluten, a specific amount of wheat grain-derived dietary fiber, wheat grain-derived proteins other than gluten, and vegetable or animal proteins are mixed. Gluten, wheat grain-derived dietary fiber, and flour containing proteins other than gluten are mixed with vegetable or animal proteins. Mixing can be performed using a known food processing mixer, particularly one capable of mixing high-viscosity materials, such as a food cutter, a Stephan cutter, or a twin-screw kneading extruder. Mixing conditions can be appropriately set depending on the mixer used, the type of ingredients, and the processing amount. For example, the processing time is typically 90 seconds or less when the mixer is a high-speed food cutter, and typically 10 to 60 minutes when the mixer is a low-speed kneader. If the mixing is performed excessively for a long period of time, the viscoelasticity specific to gluten may be expressed, making drying and reconstitution difficult. On the other hand, if the mixing is too short, the dough will have poor cohesion, making it difficult to obtain a material of the desired size. The mixing temperature is below the denaturation limit temperature of gluten, usually below 60°C, preferably below 50°C, the lower limit being about 10°C.

[0036] When whole wheat flour, wheat germ, wheat bran, or wheat flour starch is used as the material containing wheat grain-derived dietary fiber and wheat grain-derived proteins other than gluten, it is preferable to incorporate a starch-degrading enzyme such as amylase. The amount of amylase to be incorporated may be any amount sufficient to decompose the starch in the whole wheat flour, wheat germ, wheat bran, or wheat flour starch. For example, in the case of an amylase with an enzymatic activity of 30,000 units / g, the amount is approximately 0.06 to 6 parts by mass, preferably approximately 0.2 to 2 parts by mass, per 100 parts by mass of gluten. By incorporating a starch-degrading enzyme to hydrolyze and remove starch, it is possible to avoid the adverse effects on texture caused by gelatinized starch and the reduction in drying efficiency during production.

[0037] The raw material mixture obtained by mixing is molded into a desired shape such as granules, sheets, meat blocks, diced meat, etc. For this molding, known molding devices and molds such as meat choppers used in food processing can be used, and the molding conditions can be appropriately set depending on the molding device used, the processing amount, etc.

[0038] The molded mixture is heated and coagulated. A known food processing device can be used for the heat coagulation. Examples of the heat coagulation method include pouring the raw material mixture into hot water, steam heating, microwave heating, and twin-screw extruder cooking. The temperature condition is preferably 50 to 120°C, and more preferably 80 to 95°C to prevent the oxidation of lipids contained in wheat protein as much as possible.

[0039] By introducing a drying process, it is possible to obtain a texture that is closer to that of livestock meat by taking advantage of the protein denaturation effect during drying. A known drying device used in food processing can be used for drying. The drying temperature is preferably 50 to 120°C, and more preferably 80 to 95°C to prevent the oxidation of lipids contained in wheat protein as much as possible.

[0040] When producing a meat-like protein material having a porous structure, a foaming agent is preferably not used in the above-mentioned mixing step, more preferably in the steps up to the heat coagulation step, and even more preferably in all steps of the production process.

[0041] The meat-like food of this embodiment includes the meat-like protein material of the present invention. The shape of the meat-like food is not particularly limited and can be processed into a desired shape depending on the intended use (cooking). For example, it can be processed into a shape suitable for steak or cutlet with a thickness of approximately 15 mm or more, a shape suitable for stews such as curry or stew with a side length of approximately 15 mm or more, a shape suitable for fried chicken, nuggets, grilled meat, or minced meat. Known devices and methods can be used for these processing methods. The meat-like food of this embodiment includes processed foods made using the meat-like protein material of the present invention. For example, it can be obtained by processing and cooking the minced meat-like protein material of the present invention together with other ingredients into a desired shape. Specific examples include meatballs, hamburgers, steamed buns, dumplings, shumai, minced meat cutlets, fried chicken, nuggets, and patties. The meat-like protein material of the present invention is a substitute for conventional meat, and this substitution may be complete or partial. That is, processed foods may contain both conventional meat and the meat-like protein material of the present invention. The meat-like food of this embodiment is also suitable for frozen storage. Even after thawing, the texture and the effect of reducing creaky sensation can be maintained. The meat-like food of this embodiment contains a meat-like protein material, but this does not mean that the incorporation of other ingredients is excluded. The incorporation of other ingredients is not particularly limited and can be selected appropriately depending on the type of meat-like food.

[0042] The additive of this embodiment is an additive for producing a meat-like protein material containing gluten, comprising wheat grain-derived dietary fiber, wheat grain-derived protein other than gluten, and a vegetable protein or animal protein other than wheat-derived protein in a mass ratio of 0.2-3:0.08-0.7:2.5-20, wherein the vegetable protein is at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein is at least one selected from the group consisting of whey protein and egg white protein. Details of the components are as described for the meat-like protein material. The mass ratio in the additive of this embodiment is preferably 1-3:0.1-0.7:4-20, and more preferably 1-3:0.1-0.7:9-18.5. The components of the additive of this embodiment are dietary fiber derived from wheat kernels, dietary fiber derived from wheat kernels, and vegetable or animal protein other than wheat-derived protein, and examples of materials include flour containing dietary fiber derived from wheat kernels and protein other than gluten, such as at least one of whole wheat flour, wheat bran, and wheat germ, and at least one vegetable or animal protein other than wheat-derived protein, as long as the above mass ratio is satisfied.

[0043] The use of a composition of this embodiment is for producing a meat-like protein material containing gluten, the composition comprising dietary fiber derived from wheat kernels, a protein derived from wheat kernels other than gluten, and a vegetable protein or animal protein other than wheat-derived protein in a mass ratio of 0.2-3:0.08-0.7:2.5-20, wherein the vegetable protein is at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein is at least one selected from the group consisting of whey protein and egg white protein. Details of the components and mass ratios are as described in the meat-like protein material and additives. In a specific embodiment, the composition comprises at least one flour selected from the group consisting of whole wheat flour, wheat germ, and wheat bran, and the vegetable or animal protein in a mass ratio of dietary fiber, protein other than gluten, and vegetable or animal protein of 0.2-3:0.08-0.7:2.5-20. Preferably, the composition further comprises an amylolytic enzyme.

[0044] Preparation of Fresh Gluten 200 parts by mass of water was added to 100 parts by mass of wheat protein (manufactured by Nagata Sangyo Co., Ltd., product name: Powdered Wheat Protein Fumerit A2) as a gluten raw material, and the mixture was mixed for 120 seconds at 1500 rpm using a food processor (manufactured by Robot Coupe, model: ROBOT COUPE S-type R-100) to obtain a paste-like mixture ("fresh gluten", hereinafter also referred to as "paste").

[0045] Preparation and Evaluation of Meat-Like Protein Material Example 1 To 100 parts by mass of paste (containing 33% by mass of gluten), 2 parts by mass of wheat bran (water content 3.3% by mass, dietary fiber content 35.3% by mass, gluten 20.6% by mass, protein content other than gluten 3.6% by mass; Table 1), 1 part by mass of pea protein (product name: Pea Protein PP-CS, manufactured by Organo Food Tech Co., Ltd.) (2.96 parts by mass per 100 parts by mass of gluten), and 0.1 parts by mass of α-amylase (derived from Bacillus Subtilis, enzyme activity: 30,000 units / g, manufactured by Nagase & Co., Ltd., product name: Spitase CP-3) were added, and the mixture was mixed for 50 seconds at 1,500 rpm using a food processor (manufactured by Robot Coupes, model: ROBOTCOUPES type R-100). The resulting mixture was passed through a meat chopper (Kitazawa Sangyo Co., Ltd., model: C-12A, outlet diameter φ3 mm), then placed in a boiling tank and boiled for 30 minutes at a temperature of 98 ° C. The resulting boiled product was cooled with running water and dehydrated to a moisture content of approximately 60%, and then dried at a temperature of 95 ° C. for 60 minutes using a constant temperature dryer (Masuda Rika Kogyo Co., Ltd., model: DRYINGOVENSA-46) to obtain approximately 96 g of a meat-like protein material.

[0046] Example 2 Approximately 98 g of a meat-like protein material was obtained in the same manner as in Example 1, except that 1.5 parts by mass of pea protein (4.45 parts by mass per 100 parts by mass of gluten) was added.

[0047] Example 3 Approximately 97 g of a meat-like protein material was obtained in the same manner as in Example 1, except that 2 parts by mass of pea protein (5.93 parts by mass per 100 parts by mass of gluten) was added.

[0048] Example 4 Approximately 104 g of a meat-like protein material was obtained in the same manner as in Example 1, except that 4 parts by mass of pea protein (11.9 parts by mass per 100 parts by mass of gluten) was added.

[0049] [Example 5] Approximately 107 g of a meat-like protein material was obtained in the same manner as in Example 1, except that 6 parts by mass of pea protein (17.8 parts by mass per 100 parts by mass of gluten) was added. [Example 6] Approximately 109 g of a meat-like protein material was obtained in the same manner as in Example 1, except that 6.5 parts by mass of pea protein (19.3 parts by mass per 100 parts by mass of gluten) was added.

[0050] Comparative Example 1 About 93 g of a meat-like protein material was obtained in the same manner as in Example 1, except that pea protein was not used.

[0051] Comparative Example 2 About 109 g of a meat-like protein material was obtained in the same manner as in Example 1, except that 7 parts by mass of pea protein (20.7 parts by mass per 100 parts by mass of gluten) was added.

[0052] Comparative Example 3 About 108 g of a meat-like protein material was obtained in the same manner as in Example 1, except that 8 parts by mass of pea protein (23.7 parts by mass per 100 parts by mass of gluten) was added.

[0053] The meat-like protein materials of Examples 1 to 6 and Comparative Examples 1 to 3 were evaluated for texture, squeakiness, flavor and water absorbency, and the results were comprehensively evaluated.

[0054] Evaluation 1: Texture Evaluation Five experienced panelists performed a sensory evaluation (score) of the hardness, elasticity, and juiciness of the absorbed material (test product) using the following four-level evaluation criteria. The average of these scores (rounded down to the second decimal point) was used as the evaluation score for texture. The five experienced panelists consisted of development staff (experienced) who prototype and develop applications for noodle, confectionery, bread, and prepared foods, and sales staff (experienced) who taste-evaluate the applications developed by the development staff from a consumer perspective (the same applies to the following evaluations). Evaluation Score Evaluation Criteria 4 A juicy texture with a good balance of hardness and elasticity similar to that of natural meat. 3 A juicy texture similar to that of natural meat, although the hardness is slightly stronger than the elasticity. 2 A juicy texture similar to that of natural meat, but the hardness is stronger than the elasticity, resulting in a slightly unnatural texture. 1. It has an unnatural texture that is far from natural meat, being tough and brittle, and is not juicy.

[0055] Evaluation 2: Squeakiness Five experienced panelists sensorily evaluated (scored) the squeakiness of the water-absorbed material (test product) using the following four-level evaluation criteria. The average of these scores (rounded down to the second decimal point) was used as the evaluation score for squeakiness. Evaluation score Evaluation criteria 4 Almost no squeakiness was felt between the teeth and the meat-like protein material when chewing. 3 A slight squeakiness was felt between the teeth and the meat-like protein material when chewing. 2 A somewhat strong squeakiness was felt between the teeth and the meat-like protein material when chewing. 1 A strong squeakiness was felt between the teeth and the meat-like protein material when chewing.

[0056] Product evaluation 1 (sensory evaluation of meat texture) Total score for texture and crunchiness Evaluation Total score ◎ 7.5-8.0 ○ 7.0-7.4 △ 6.0-6.9 × 5.9 or less

[0057] Evaluation 3: Flavor Five experienced panelists performed a sensory evaluation (score) of the flavor of the absorbed material (test product) using the following four-level evaluation criteria. The average of these scores (rounded down to the second decimal point) was used as the evaluation score for texture. Evaluation score Evaluation criteria 4 Almost no protein odor derived from the raw materials is detected. 3 The protein odor derived from the raw materials is slightly detected, but it is not very bothersome. 2 The protein odor derived from the raw materials is detected. 1 The protein odor derived from the raw materials is strongly detected.

[0058] Product evaluation 2 (sensory evaluation of flavor) Evaluation Flavor score ◎ 3.5-4.0 〇 3.0-3.4 △ 2.5-2.9 × 2.4 or less

[0059] Calculation of Water Absorption Capacity Approximately 30 g of each of the meat-like protein materials of Examples 1 to 6 and Comparative Examples 1 to 3 was weighed out (weight before water absorption (dry weight) Wb), and the material was placed in a container containing 5 times the mass of water relative to the material, and left to stand for 60 minutes. After that, the water was drained in a colander, and the meat-like protein material after water absorption was weighed (weight after water absorption Wa), and the water absorption capacity was calculated using the following formula: Water absorption capacity (mass%) = (Wa / Wb) x 100

[0060] Overall Evaluation Evaluation Overall Evaluation A The sum of texture and squeakiness is 7.5 or more and flavor is 3 or more B The sum of texture and squeakiness is 7 or more and flavor is 3 or more C The sum of texture and squeakiness is 2.5 or more each, totaling 6 or more and flavor is 3 or more D The sum of texture and squeakiness is 6 or more and flavor is 2.5 or more E The sum of texture and squeakiness is less than 6 or flavor is less than 2.5

[0061]

[0062] The results in Table 2 reveal the following. (1) When pea protein is not blended or the ratio to gluten is less than 2.5, the chewing sensation is strong, creating a strong sense of discomfort as a meat-like food (Example 1 and Comparative Example 1). On the other hand, when the ratio to gluten exceeds 20, the flavor derived from the pea protein is strong, resulting in a flavor that is significantly different from that of meat, and the pea protein weakens tissue formation, resulting in a weak meaty texture and a less juicy texture, far removed from a meat-like texture (Example 6, Comparative Examples 2 and 3). (2) Meat-like protein ingredients with an appropriate amount of pea protein blended have a strong meat-like texture while significantly reducing the chewiness (Examples 1 to 6). (3) Regarding flavor, when the ratio of pea protein to gluten exceeds 20, the protein odor derived from the raw material tends to be strong (Examples 1 to 6 and Comparative Examples 1 to 3). (4) The squeakiness tends to improve when the pea protein to gluten ratio is 2.5 or more (Examples 1 to 6 and Comparative Examples 1 to 3). It is also considered that when the pea protein to gluten ratio is 10 or more, the squeakiness tends to be almost nonexistent (Examples 3 to 6, Comparative Examples 2 and 3). When the pea protein to gluten ratio is 2.5 or more, the squeakiness during mastication was not noticeable. (5) The texture tends to be good when the pea protein to gluten ratio is between 2.5 and 20 (Examples 1 to 6). It tends to become slightly worse when the pea protein to gluten ratio exceeds 21, and becomes even worse when it exceeds 23.5 (Comparative Examples 2 and 3). This is probably because the water absorption capacity of the meat-like protein material in Comparative Example 3 is about two-thirds or less of that in Examples 1 to 3, resulting in a low moisture content in the reconstituted meat-like protein material and a firm texture.

[0063] Preparation of Meat-Like Food (Meatless Hamburger) and Evaluation Thereof [Example 7] The meat-like protein material obtained in Example 3 was reconstituted with water (water content: approximately 68%). 89.4 parts by mass of rehydrated meat-like protein, 7.3 parts by mass of frozen chopped onion, 1.94 parts by mass of konjac flour (Ina Foods, product name: Ultramannan G5), 3.88 parts by mass of pea starch (Nippon Starch Chemical Co., Ltd., product name: Starch EH), 2.83 parts by mass of powdered soy protein (New Fujipro-SHE), 5.21 parts by mass of powdered wheat protein (Nagata Sangyo Co., Ltd., Fumerit A2), 0.82 parts by mass of wheat fiber (Rettenmeyer Japan Co., Ltd., product name: Vitacel WF600), 11.1 parts by mass of rapeseed oil (Tsuji Oil Mills Co., Ltd., product name: canola oil), 60 parts by mass of water, 4.7 parts by mass of seasoning (sugar (Mitsui Sugar Co., Ltd., product name: white sugar), seasoning (SPICE & HERB 5.8 parts by mass of seasoned hamburger steak (S&B Foods Co., Ltd.) was added and mixed for 3 minutes using a mixer (product name: Kenmix Aiko Chef PRO, Aikosha Seisakusho Co., Ltd.) to obtain approximately 95 g of a mixture. 50 g of the resulting mixture was molded into patties with a diameter of 80 mm and a thickness of 10 mm. Next, the resulting patties were cooked (baked) for 3 minutes on each side using a frying pan (outer diameter 280 mm) and an induction cooker to obtain meatless hamburger steaks. The resulting meatless hamburger steaks were allowed to cool, then flash-frozen and stored frozen at -18°C for 3 days.

[0064] Comparative Example 4 A meatless hamburger was obtained in the same manner as in Example 7, except for using the meat-like protein material obtained in Comparative Example 1. The obtained meatless hamburger was frozen and stored in the same manner as in Example 7.

[0065] The meatless hamburger steaks of Example 7 and Comparative Example 4 that had been frozen and stored were heated in a microwave oven (600W) for 2 minutes, and then subjected to a sensory evaluation for the following items, and the obtained results were comprehensively evaluated.

[0066] Evaluation 1: Texture Five experienced panelists sensorily evaluated (scored) the texture of the meatless hamburger steak using the following four-point evaluation scale. The average of these scores (rounded down to the second decimal point) was used as the evaluation score for texture. Evaluation score Evaluation criteria 4 Very meaty texture with a strong juicy feel. 3 Very meaty texture with a strong juicy feel. 2 Slightly meaty texture with a strong juicy feel. 1 Weak meaty texture with no juicy feel.

[0067] Evaluation 2: Crunchiness Five experienced panelists sensorily evaluated (scored) the crunchiness of the meatless hamburger steaks using the following four-point evaluation scale. The average of these scores (rounded down to the second decimal point) was used as the evaluation score for crunchiness. Evaluation score Evaluation criteria 4 Almost no crunchiness was felt between the teeth and the meat-like protein material when chewing. 3 A slight crunchiness was felt between the teeth and the meat-like protein material when chewing. 2 A somewhat strong crunchiness was felt between the teeth and the meat-like protein material when chewing. 1 A strong crunchiness was felt between the teeth and the meat-like protein material when chewing.

[0068] Overall evaluation The results of texture and creaky sensation were evaluated overall according to the following criteria: ∘ (pass): Both the texture and creaky sensation scores were 3.0 or more. × (fail): At least one of the texture and creaky sensation scores was less than 3.0. From the results in Table 3, it was found that the hamburger steak-like food prepared in Example 7 using the meat-like protein ingredient obtained in Example 3 had a much stronger juiciness and meaty texture, and had an original meaty texture without any creaky feeling, compared to the hamburger steak-like food prepared in Comparative Example 4 using the meat-like protein ingredient obtained in Comparative Example 1. In this way, since the hamburger steak-like food was prepared using the meat-like protein ingredient and passed the overall evaluation, it was found that there was no problem even when it was mixed with other ingredients.

[0069] Preparation and Evaluation of Meat-Like Protein Material Example 8 To 100 parts by mass of fresh gluten (gluten 33% by mass, moisture 67% by mass) separated from wheat flour by the Martin method, 5 parts by mass of whole wheat flour (moisture 13.0% by mass, dietary fiber content 11.4% by mass, gluten 11.5% by mass, protein content other than gluten 2% by mass; Table 1), 4 parts by mass of pea protein (product name: Pea Protein PP-CS, manufactured by Organo Food Tech Co., Ltd.) (11.8 parts by mass per 100 parts by mass of gluten), and 0.1 part by mass of α-amylase (derived from Bacillus Subtilis, enzyme activity: 30,000 units / g, manufactured by Nagase & Co., Ltd., product name: Spitase CP-3) were added and mixed for 50 seconds at a rotation speed of 1,500 rpm. The resulting mixture was passed through a meat chopper (Kitazawa Sangyo Co., Ltd., model: C-12A, outlet diameter φ3 mm), then placed in a boiling tank and boiled for 30 minutes at a temperature of 98 ° C. The resulting boiled product was cooled with running water and dehydrated to a moisture content of approximately 60%, and then dried at a temperature of 95 ° C. for 60 minutes using a constant temperature dryer (Masuda Rika Kogyo Co., Ltd., model: DRYINGOVENSA-46) to obtain approximately 33 to 36 g of a meat-like protein material.

[0070] [Example 9] Approximately 35 g of material was obtained in the same manner as in Example 8, except that 4 parts by mass (11.8 parts by mass per 100 parts by mass of gluten) of broad bean protein (product name: Allprotein FP-AC, Organo Food Tech Co., Ltd.) was used instead of pea protein.

[0071] Example 10 Approximately 35 g of a material was obtained in the same manner as in Example 8, except that 4 parts by mass (11.8 parts by mass per 100 parts by mass of gluten) of chickpea protein (product name: Allprotein CP-AC, Organo Food Tech Co., Ltd.) was used instead of pea protein.

[0072] [Example 11] Approximately 35 g of a material was obtained in the same manner as in Example 8, except that 4 parts by mass (11.8 parts by mass per 100 parts by mass of gluten) of pumpkin seed protein (product name: Pumpkin Seed Protein Powder, Koyo Shokai Co., Ltd.) was used instead of pea protein.

[0073] [Example 12] Approximately 35 g of material was obtained in the same manner as in Example 8, except that 4 parts by mass (11.8 parts by mass per 100 parts by mass of gluten) of egg white protein (dried egg white K type, Kewpie Tamago Co., Ltd.) was used instead of pea protein.

[0074] Example 13 Approximately 35 g of a material was obtained in the same manner as in Example 8, except that 4 parts by mass (11.8 parts by mass per 100 parts by mass of gluten) of whey protein (product name: lactalbumin E, Organo Food Tech Co., Ltd.) was used instead of pea protein.

[0075] Comparative Example 5 Approximately 35 g of material was obtained in the same manner as in Example 8, except that 4 parts by mass (11.8 parts by mass per 100 parts by mass of gluten) of mung bean protein (product name: Allprotein MP-AC, Organo Food Tech Co., Ltd.) was used instead of pea protein.

[0076] Comparative Example 6 Approximately 35 g of material was obtained in the same manner as in Example 8, except that 4 parts by mass (11.8 parts by mass per 100 parts by mass of gluten) of chia seed protein (product name: Olplus SC, Organo Food Tech Co., Ltd.) was used instead of pea protein.

[0077] Comparative Example 7 Approximately 35 g of a material was obtained in the same manner as in Example 8, except that 4 parts by mass (11.8 parts by mass per 100 parts by mass of gluten) of soy protein (product name: New Fujipro SHE, Fuji Oil Co., Ltd.) was used instead of pea protein.

[0078] Comparative Example 8 Approximately 35 g of a material was obtained in the same manner as in Example 8, except that 4 parts by mass (11.8 parts by mass per 100 parts by mass of gluten) of milk protein (product name: PROMILK 85, Organo Food Tech Co., Ltd.) was used instead of pea protein.

[0079] Comparative Example 9 Approximately 35 g of a material was obtained in the same manner as in Example 8, except that 4 parts by mass (11.8 parts by mass per 100 parts by mass of gluten) of collagen protein (product name: Allprotein RO, Organo Food Tech Co., Ltd.) was used instead of pea protein.

[0080] Comparative Example 10 About 32 g of a material was obtained in the same manner as in Example 8, except that pea protein was not used.

[0081] The meat-like protein materials of Examples 8 to 13 and Comparative Examples 5 to 10 were evaluated for texture, squeakiness, flavor and water absorbency, and the results were comprehensively evaluated.

[0082] Evaluation 1: Texture evaluation Five experienced panelists performed a sensory evaluation (score) of the hardness, elasticity, and juiciness of the water-absorbed material (test product) using the following four-level evaluation criteria. The average of these scores (rounded down to the second decimal point) was used as the evaluation score for texture. Evaluation score Evaluation criteria 4 A good balance of hardness and elasticity similar to that of natural meat, with a juicy texture. 3 Although the hardness is slightly stronger than the elasticity, the texture is similar to that of natural meat and is juicy. 2 A juicy texture similar to that of natural meat, but the hardness is stronger than the elasticity, resulting in a somewhat unnatural texture. 1 An unnatural texture far removed from the hard, brittle texture of natural meat, with no juiciness.

[0083] Evaluation 2: Squeakiness Five experienced panelists sensorily evaluated (scored) the squeakiness of the water-absorbed material (test product) using the following four-level evaluation criteria. The average of these scores (rounded down to the second decimal point) was used as the evaluation score for squeakiness. Evaluation score Evaluation criteria 4 Almost no squeakiness was felt between the teeth and the meat-like protein material when chewing. 3 A slight squeakiness was felt between the teeth and the meat-like protein material when chewing. 2 A somewhat strong squeakiness was felt between the teeth and the meat-like protein material when chewing. 1 A strong squeakiness was felt between the teeth and the meat-like protein material when chewing.

[0084] Product evaluation 1 (sensory evaluation of texture) Total score for texture and crunchiness Evaluation Total score ◎ 7.5-8.0 ○ 7.0-7.4 △ 6.0-6.9 × 5.9 or less

[0085] Evaluation 3: Flavor Five experienced panelists performed a sensory evaluation (score) of the flavor of the absorbed material (test product) using the following four-level evaluation criteria. The average of these scores (rounded down to the second decimal point) was used as the evaluation score for texture. Evaluation score Evaluation criteria 4 Almost no protein odor derived from the raw materials is detected. 3 The protein odor derived from the raw materials is slightly detected, but it is not very bothersome. 2 The protein odor derived from the raw materials is detected. 1 The protein odor derived from the raw materials is strongly detected.

[0086] Product evaluation 2 (sensory evaluation of flavor) Evaluation Flavor score ◎ 3.5-4.0 〇 3.0-3.4 △ 2.5-2.9 × 2.4 or less

[0087] Calculation of Water Absorption Capacity Approximately 30 g of each of the meat-like protein materials of Examples 8 to 13 and Comparative Examples 5 to 10 was weighed out (weight before water absorption (dry weight) Wb), and the material was placed in a container containing 5 times the mass of water relative to the material, and left to stand for 60 minutes. After that, the water was drained in a colander, and the meat-like protein material after water absorption was weighed (weight after water absorption Wa), and the water absorption capacity was calculated using the following formula: Water absorption capacity (mass%) = (Wa / Wb) x 100

[0088] Overall Evaluation Evaluation Overall Evaluation A The sum of texture and squeakiness is 7.5 or more and flavor is 3 or more B The sum of texture and squeakiness is 7 or more and flavor is 3 or more C The sum of texture and squeakiness is 2.5 or more each, totaling 6 or more and flavor is 3 or more D The sum of texture and squeakiness is 6 or more and flavor is 2.5 or more E The sum of texture and squeakiness is less than 6 or flavor is less than 2.5

[0089]

[0090] The results in Table 4 revealed the following: (1) Of the meat-like protein ingredients containing vegetable protein, pea protein, broad bean protein, chickpea protein, and pumpkin seed protein were found to have a strong meat-like texture while significantly reducing the squeakiness (Examples 8 to 11). (2) Of the meat-like protein ingredients containing animal protein, whey protein and egg white protein were found to have a strong meat-like texture while significantly reducing the squeakiness (Examples 12 and 13). Furthermore, in all of the examples, the squeakiness during mastication was not noticeable.

[0091] Example 9-1 To 100 parts by mass of fresh gluten (gluten 33% by mass, moisture 67% by mass) separated from wheat flour by the Martin method, 5 parts by mass of whole wheat flour (moisture 13.0% by mass, dietary fiber content 11.4% by mass, gluten 11.5% by mass, protein content other than gluten 2% by mass; Table 1), 1.5 parts by mass of broad bean protein (product name: Allprotein FP-AC, manufactured by Organo Food Tech Co., Ltd.) (4.43 parts by mass per 100 parts by mass of gluten), and 0.1 part by mass of α-amylase (derived from Bacillus Subtilis, enzyme activity: 30,000 units / g, manufactured by Nagase & Co., Ltd., product name: Spitase CP-3) were added and mixed for 50 seconds at 1,500 rpm. The resulting mixture was passed through a meat chopper (Kitazawa Sangyo Co., Ltd., model: C-12A, outlet diameter φ3 mm), then placed in a boiling tank and boiled for 30 minutes at a temperature of 98 ° C. The resulting boiled product was cooled with running water and dehydrated to a moisture content of approximately 60%, and then dried at a temperature of 95 ° C. for 60 minutes using a constant temperature dryer (Masuda Rika Kogyo Co., Ltd., model: DRYING OVEN SA-46) to obtain approximately 35 g of a meat-like protein material.

[0092] Example 10-1 Approximately 33 g of material was obtained in the same manner as in Additional Experimental Example 1, except that chickpea protein (product name: Allprotein CP-AC, Organo Food Tech Co., Ltd.) was used instead of broad bean protein.

[0093] Example 11-1 Approximately 33 g of material was obtained in the same manner as in Additional Experimental Example 1, except that pumpkin seed protein (product name: Pumpkin Seed Protein Powder, Koyo Shokai Co., Ltd.) was used instead of broad bean protein.

[0094] Example 12-1 Approximately 35 g of material was obtained in the same manner as in Additional Experimental Example 1, except that egg white protein (product name: Dried Egg White K Type, Kewpie Egg Co., Ltd.) was used instead of broad bean protein.

[0095] Example 13-1 Approximately 35 g of material was obtained in the same manner as in Additional Experimental Example 1, except that whey protein (product name: lactalbumin E, Organo Food Tech Co., Ltd.) was used instead of broad bean protein.

[0096] Example 9-2 Approximately 33 g of material was obtained in the same manner as in Additional Experimental Example 1, except that 6.5 parts by mass (19.2 parts by mass per 100 parts by mass of gluten) of broad bean protein (product name: Allprotein FP-AC, Organo Food Tech Co., Ltd.) was used instead of 1.5 parts by mass of broad bean protein.

[0097] Example 10-2 Approximately 36 g of a material was obtained in the same manner as in Additional Experimental Example 1, except that 6.5 parts by mass (19.2 parts by mass per 100 parts by mass of gluten) of chickpea protein (product name: Allprotein CP-AC, Organo Food Tech Co., Ltd.) was used instead of 1.5 parts by mass of broad bean protein.

[0098] Example 11-2 Approximately 35 g of material was obtained in the same manner as in Additional Experimental Example 1, except that 6.5 parts by mass (19.2 parts by mass per 100 parts by mass of gluten) of pumpkin seed protein (product name: Pumpkin Seed Protein Powder, Koyo Shokai Co., Ltd.) was used instead of 1.5 parts by mass of broad bean protein.

[0099] Example 12-2 Approximately 35 g of material was obtained in the same manner as in Additional Experimental Example 1, except that 6.5 parts by mass (19.2 parts by mass per 100 parts by mass of gluten) of egg white protein (product name: Dried Egg White Type K, Kewpie Egg Corporation) was used instead of 1.5 parts by mass of broad bean protein.

[0100] Example 13-2 Approximately 36 g of material was obtained in the same manner as in Additional Experimental Example 1, except that 6.5 parts by mass of whey protein (product name: lactalbumin E, Organo Food Tech Co., Ltd.) (19.2 parts by mass per 100 parts by mass of gluten) was used instead of 1.5 parts by mass of broad bean protein.

[0101] The evaluation of texture, crunchiness and flavor, product evaluations 1 and 2, overall evaluation and calculation of water absorption capacity were the same as above.

[0102] The experimental results of Examples 9-1 to 13-2 are summarized in the following tables.

[0103]

[0104]

[0105]

[0106]

[0107] The results in Tables 5 to 9 show that by adding broad bean protein, chickpea protein, pumpkin seed protein, egg white protein, and whey protein (hereinafter, proteins other than pea protein) in similar amounts (specifically, 2.5 to 20 parts by mass, more specifically 4 to 20 parts by mass per 100 parts by mass of gluten), similar to pea protein, the texture and flavor similar to that of meat are maintained while the texture and flavor are improved.

[0108] Example 14: Preparation and evaluation of meat-like food (minced meat-like food) Example 14: 100 parts by mass of the meat-like protein material obtained in Example 8 was reconstituted with water (water content: approximately 69%). 12 parts by mass of sugar (Mitsui Sugar Co., Ltd., product name: Superfine Sugar), 15 parts by mass of mirin (Takara Shuzo Co., Ltd., product name: Takaramoto Mirin), 15 parts by mass of soy sauce (Kikkoman Corporation, product name: Koikuchi Soy Sauce), 5 parts by mass of yeast extract (Koyo Shokai Co., Ltd., product name: Springer 4101), and 1 part by mass of monosodium glutamate (DSP Gokyo Food & Chemical Co., Ltd., product name: Monosodium Glutamate RC) were mixed and stirred to obtain a seasoning liquid raw material, to which 200 parts by mass of water was added, followed by thorough mixing and stirring to obtain a seasoning liquid. 100 parts by weight of the rehydrated meat-like protein material was immersed in 100 parts by weight of seasoning liquid and allowed to stand at room temperature (25°C) for 1 hour to allow the seasoning liquid to penetrate the material. After standing, the material was separated from the excess seasoning liquid (immersion liquid) using a wire mesh with a mesh size of 1 mm. Next, 20 g of commercially available salad oil was added to a frying pan (outer diameter 280 mm) and heated using an induction cooker. After the salad oil reached 100°C, the material was fried for 3 minutes until cooked through. After cooling, the product was allowed to cool at room temperature (25°C) for 1 hour to obtain approximately 130 g of minced meat-like food.

[0109] Example 15 Approximately 125 g of a minced meat-like food was obtained in the same manner as in Example 14, except that the meat-like protein material obtained in Example 12 was used instead of the meat-like protein material obtained in Example 8.

[0110] [Comparative Example 11] Approximately 110 g of minced meat-like food was obtained in the same manner as in Example 14, except that 100 parts by mass of the meat-like protein material obtained in Comparative Example 7 was used instead of the meat-like protein material obtained in Example 8.

[0111] [Comparative Example 12] Approximately 110 g of minced meat-like food was obtained in the same manner as in Example 14, except that 100 parts by mass of the meat-like protein material obtained in Comparative Example 9 was used instead of the meat-like protein material obtained in Example 8.

[0112] The minced meat-like foods obtained in Examples 14, 15, and Comparative Examples 11 and 12 were evaluated for texture, flavor, and squeaky feeling, and the obtained results were comprehensively evaluated.

[0113] Evaluation 1: Texture Five experienced panelists performed a sensory evaluation (score) of the texture of the minced meat-like food using the following four-point evaluation criteria. The average of these scores (rounded down to the second decimal point) was used as the evaluation score for texture. Evaluation score Evaluation criteria 4 Very meaty texture with a strong juicy feel. 3 Very meaty texture with a strong juicy feel. 2 Slightly meaty texture with a slight juicy feel. 1 Weak meaty texture with no juicy feel.

[0114] Evaluation 2: Flavor Five experienced panelists performed a sensory evaluation (score) of the flavor of the minced meat-like food using the following four-point evaluation criteria. The average of these scores (rounded down to the second decimal point) was used as the flavor evaluation score. Evaluation score Evaluation criteria 4 Almost no protein odor derived from the ingredients is detected. 3 The protein odor derived from the ingredients is slightly detected, but not very noticeable. 2 The protein odor derived from the ingredients is detected. 1 The protein odor derived from the ingredients is strongly detected.

[0115] Evaluation 3: Crunchiness Five experienced panelists performed a sensory evaluation (score) of the crunchiness of the minced meat-like foods using the following four-level evaluation criteria. The average of these scores (rounded down to the second decimal point) was used as the evaluation score for crunchiness. Evaluation score Evaluation criteria 4 Almost no crunchiness was felt between the teeth and the meat-like protein material when chewing. 3 A slight crunchiness was felt between the teeth and the meat-like protein material when chewing. 2 A somewhat strong crunchiness was felt between the teeth and the meat-like protein material when chewing. 1 A strong crunchiness was felt between the teeth and the meat-like protein material when chewing.

[0116] Overall evaluation The results of texture, flavor, and squeakiness were evaluated according to the following criteria: ○ (Pass): Texture, flavor, and squeakiness were all 3.0 points or higher. × (Fail): At least one of texture, flavor, and squeakiness was less than 3.0 points. The results are shown in Table 5 together with the ingredients of the minced meat-like food. From the results in Table 5, it was found that the minced meat-like food (Example 14 or 15) prepared using the meat-like protein material obtained in Example 8 or 12 had a very strong meaty texture, no hard or sticky texture, a good flavor, and less protein odor, compared to the minced meat-like food (Comparative Example 11 or 12) prepared using the meat-like protein material obtained in Comparative Example 7 or 9. Thus, even when the meat-like protein material was used and cooked as a minced meat-like food, it passed the overall evaluation, and it was found that there was no or little discomfort as a material for a meat-like food.

Claims

1. A meat-like protein material comprising, relative to 100 parts by mass of gluten, 0.2 to 3 parts by mass of wheat kernel-derived dietary fiber, 0.08 to 0.7 parts by mass of a wheat kernel-derived protein other than the gluten, and 2.5 to 20 parts by mass of a vegetable protein or animal protein other than a protein derived from wheat, wherein the vegetable protein is at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein is at least one selected from the group consisting of whey protein and egg white protein.

2. A meat-like protein material comprising gluten, dietary fiber derived from wheat grains, and a protein other than gluten, the meat-like protein material comprising at least one grain flour selected from the group consisting of whole wheat flour, wheat germ, and wheat bran, and at least one vegetable or animal protein other than a wheat-derived protein, the vegetable protein being at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein being at least one selected from the group consisting of whey protein and egg white protein, and comprising, per 100 parts by mass of gluten, 0.2 to 3 parts by mass of dietary fiber derived from wheat grains, 0.08 to 0.7 parts by mass of protein derived from wheat grains other than gluten, and 2.5 to 20 parts by mass of the vegetable or animal protein.

3. The meat-like protein material according to claim 1 or 2, wherein the meat-like protein material contains 2.5 to 20 parts by mass of the plant or animal protein selected from the group consisting of pea protein, chickpea protein, pumpkin seed protein, and egg white protein, and contains 4 to 20 parts by mass of the plant or animal protein selected from the group consisting of broad bean protein and whey protein.

4. The meat-like protein material according to claim 1 or 2, comprising 4 to 20 parts by mass of the vegetable or animal protein.

5. The meat-like protein material according to claim 1 or 2, comprising 9 to 18.5 parts by mass of the vegetable or animal protein.

6. The meat-like protein material according to claim 1 or 2, which is in a dry state.

7. The meat-like protein material according to claim 6, which has a water absorption capacity of 300 to 400% by mass based on the dry weight.

8. A method for producing a meat-like protein material comprising the steps of: mixing gluten, 0.2 to 3 parts by mass of wheat kernel-derived dietary fiber, 0.08 to 0.7 parts by mass of a wheat kernel-derived protein other than the gluten, and 2.5 to 20 parts by mass of a vegetable protein or an animal protein other than a wheat-derived protein, relative to 100 parts by mass of the gluten; heating and coagulating the mixture obtained in the mixing step; and drying the heat-coagulated product obtained in the heat-coagulating step, wherein the vegetable protein is at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein is derived from at least one selected from the group consisting of whey protein and egg white protein.

9. A method for producing a meat-like protein material comprising flour containing gluten, dietary fiber derived from wheat grains, and a protein other than gluten, the method comprising the steps of: mixing at least one flour selected from the group consisting of whole wheat flour, wheat germ, and wheat bran with at least one vegetable or animal protein other than wheat-derived protein; heating and coagulating the mixture obtained in the mixing step; and drying the heat-coagulated product obtained in the heat-coagulating step, wherein the vegetable protein is at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein is at least one selected from the group consisting of whey protein and egg white protein, and the method comprises, per 100 parts by mass of gluten, 0.2 to 3 parts by mass of wheat grain-derived dietary fiber, 0.08 to 0.7 parts by mass of wheat grain-derived protein other than gluten, and 2.5 to 20 parts by mass of the vegetable or animal protein.

10. A method for producing a meat-like protein material according to claim 9, wherein amylolytic enzyme is further mixed in the mixing step.

11. A meat-like food product comprising the meat-like protein material according to claim 1 or 2.

12. An additive for producing a meat-like protein material containing gluten, comprising dietary fiber derived from wheat kernels, a protein derived from wheat kernels other than the gluten, and a vegetable protein or animal protein other than a protein derived from wheat, in a mass ratio of 0.2-3:0.08-0.7:2.5-20, wherein the vegetable protein is at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein is at least one selected from the group consisting of whey protein and egg white protein.

13. Use of a composition for producing a meat-like protein material containing gluten, the composition comprising dietary fiber derived from wheat kernels, a protein derived from wheat kernels other than the gluten, and a vegetable protein or animal protein other than a protein derived from wheat in a mass ratio of 0.2-3:0.08-0.7:2.5-20, the vegetable protein being at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein being at least one selected from the group consisting of whey protein and egg white protein.

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