Defibrated material of textured fibrous vegetable protein, package, and method for producing defibrated material of textured fibrous vegetable protein

Abstract

Provided are a vegetable protein material capable of producing a food product having an excellent texture, and a method for producing a vegetable protein material capable of producing a food product having an excellent texture. A fibrillated product of a textured fibrous vegetable protein, the fibrillated product containing fibers having a number-average length of 10 mm or more and having a content of fibers having an aspect ratio of less than 5 of 80% or less in terms of number standard. A method for producing a defibrated product of a textured fibrous vegetable protein, which comprises a step for treating a textured fibrous vegetable protein in a gap between a first surface and a second surface that faces the first surface and moves relative to the first surface.

Description

Technical Field

[0001] The present invention relates to a defibrated product of texturized fibrous vegetable protein, a package, and a method for producing the defibrated product of texturized fibrous vegetable protein. Background Art

[0002] In recent years, diets that limit the consumption of animal-based ingredients have become increasingly prevalent worldwide, driven by rising health awareness and environmental impact reduction. As part of this trend, demand for plant-based foods, which replace some or all animal-based ingredients with plant proteins, is growing. Among plant proteins, textured plant proteins (such as granular and fibrous plant proteins) are used in various processed foods as a primary alternative to livestock meat (e.g., Patent Documents 1-3).

[0003] The commercialization of texturized vegetable proteins as pre-processed cooking ingredients, making them easier to prepare at home, is increasing. However, most of these products are in the form of minced meat or blocks. Fibrous vegetable proteins are also in the form of blocks with cohesive fibers, and individualized products (defibrated products) with a certain degree of fiber length are not found.

[0004] Defibrated fibrous vegetable proteins are not commercially available as cooking ingredients. This is believed to be due to the following reasons: most texturized vegetable proteins are intended to be used as meat substitutes, so there is no need to form them into fibers; and it is difficult to defibrate fibrous vegetable proteins without excessively shortening the fibers.

[0005] Patent Literature Patent Document 1: Japanese Patent Application Laid-Open No. 2010-200627 Patent Document 2: Japanese Patent Application Laid-Open No. 2022-032496 Patent Document 3: Japanese Patent Application Laid-Open No. 2022-117184 Summary of the Invention Technical problem to be solved by the invention If a defibrated product of fibrous plant protein with sufficient fiber length could be obtained, it would impart an excellent texture to foods and be useful as a cooking ingredient for various fibrous ingredients, regardless of animal or plant origin, such as chicken, fish, and vegetables. The present invention relates to providing a plant protein ingredient capable of producing foods having an excellent texture and a method for producing a plant protein ingredient capable of producing foods having an excellent texture.

[0006] Technical solutions to technical problems The defibrated product of the texturized fibrous vegetable protein of the present application contains fibers having a number average length of 10 mm or more, and a ratio of length to diameter of less than 5, and the content of the fibers having a ratio of length to diameter of less than 5 is 80% or less in terms of number.

[0007] The method for producing the defibrated product of the texturized fibrous vegetable protein of the present application includes a step of processing the texturized fibrous vegetable protein in a gap between a first surface and a second surface opposite to the first surface and relatively moving the second surface with respect to the first surface. BRIEF DESCRIPTION OF DRAWINGS

[0008] Figure 1 is a photograph showing an example of the texturized fibrous vegetable protein before defibration.

[0009] Figure 2 is a photograph showing an example of the texturized fibrous vegetable protein after defibration.

[0010] Figure 3 is a histogram showing the ratio of length to diameter distribution of the fibers obtained in Comparative Example 1.

[0011] Figure 4 is a histogram showing the ratio of length to diameter distribution of the fibers obtained in Example 1.

[0012] Figure 5 is a histogram showing the ratio of length to diameter distribution of the fibers obtained in Example 2.

[0013] Figure 6 is a histogram showing the ratio of length to diameter distribution of the fibers obtained in Example 3.

[0014] Figure 7 is a histogram showing the length distribution of the fibers obtained in Comparative Example 1.

[0015] Figure 8 is a histogram showing the length distribution of the fibers obtained in Example 1.

[0016] Figure 9 is a histogram showing the length distribution of the fibers obtained in Example 2.

[0017] Figure 10 is a histogram showing the length distribution of the fibers obtained in Example 3. DETAILED DESCRIPTION

[0018] [Definitions of Terms] In the present application, "texturized fibrous plant protein" means a substance defined as "fibrous plant protein" in "Japanese Agricultural Standards for Plant Protein" of the Ministry of Agriculture, Forestry and Fisheries, among plant proteins having a meat-like texture. In "Japanese Agricultural Standards for Plant Protein" of the Ministry of Agriculture, Forestry and Fisheries, "fibrous plant protein" is defined as "a protein in plant protein that is shaped into fibers and has a meat-like texture." "Granular plant protein" is defined as "a protein in plant protein that is shaped into granules or flakes and has a meat-like texture." A linear protein obtained by a method in which a raw material is extruded from a small hole corresponding to the fiber diameter (so-called "spinning method") cannot be called a texturized plant protein. As shown in Figure 1

[0019] In the present application, "defibrillation product" means a substance in which the fiber organization of the texturized fibrous plant protein is defibrillated (unwound) and each fiber is individualized to a degree that can be easily separated by hand work or the like. Figure 2 An example of the texturized fibrous plant protein after defibrillation.

[0020] In the present application, "number average length" means a value obtained by dividing the sum of the lengths of the fibers contained in a specific fiber group containing a plurality of individualized fibers by the number of the fibers contained. The number average length can be calculated based on the size of the major axis of each fiber when approximated to an ellipse, by arranging 100 fibers randomly extracted from the defibrillation product of the texturized fibrous plant protein on a plane, taking a photograph from directly above using "Visual Analyzer IRIS VA400" manufactured by Alpha MOS Japan, and performing image processing.

[0021] In the present application, "number average width" means a value obtained by dividing the sum of the widths of the fibers contained in a specific fiber group containing a plurality of individualized fibers by the number of the fibers contained. The number average width can be calculated based on the size of the minor axis of each fiber when approximated to an ellipse, by arranging 100 fibers randomly extracted from the defibrillation product of the texturized fibrous plant protein on a plane, taking a photograph from directly above using "Visual Analyzer IRIS VA400" manufactured by Alpha MOS Japan, and performing image processing.

[0022] ​In the present invention, "aspect ratio" refers to the value obtained by dividing the length of an individualized fiber by its width. The aspect ratio can be calculated by randomly selecting 100 fibers from a defibrated material of texturized fibrous plant protein, arranging them on a plane, photographing them from above using the "Visual Analyzer IRIS VA400" manufactured by Alpha MOS Japan Co., Ltd., and performing image processing based on the major and minor axis dimensions of the fibers, obtained by approximating them to an ellipse.

[0023] In the present invention, the content of fibers satisfying specific conditions, expressed as "X% or more (or less) on a quantitative basis," means that, among 100 fibers in a specific fiber group comprising a plurality of individualized fibers, X or more (or less) fibers satisfying the specific conditions are included.

[0024] It should be noted that regarding the number average length, number average width, and content percentage based on number, when measured on number basis, unavoidable fiber fragments are not included in the calculation to stabilize the measurement results. Specifically, the calculation is performed so that the 100 fibers sampled do not include fibers with a length of 2 mm or less.

[0025] In the present invention, when a numerical range is expressed as "A to B", it means that the numerical range is "A or more and B or less". That is, A and B are included in the numerical range.

[0026] [Defibrated texturized fibrous vegetable protein] The number average length of the fibers contained in the defibrated material of texturized fibrous vegetable protein of the present invention is 10 mm or greater. The number average length of the fibers contained in the defibrated material of texturized fibrous vegetable protein can be 11 mm or greater, 12 mm or greater, 13 mm or greater, 15 mm or greater, 17 mm or greater, or 20 mm or greater. Typically, the longer the number average length of the fibers contained in the defibrated material of texturized fibrous vegetable protein, the more likely it is to impart a superior texture to food.

[0027] There is no particular upper limit on the number-average length of the fibers contained in the defibrated material of texturized fibrous vegetable protein. For example, the number-average length of the fibers contained in the defibrated material of texturized fibrous vegetable protein may be 100 mm or less, 80 mm or less, 70 mm or less, 60 mm or less, 50 mm or less, 40 mm or less, or 30 mm or less. Typically, the shorter the number-average length of the fibers contained in the defibrated material of texturized fibrous vegetable protein, the higher the production efficiency.

[0028] The upper and lower limits of the number-average length of the fibers contained in the defibrated material of texturized fibrous vegetable protein can be arbitrarily combined within the scope of the present invention. For example, the number-average length of the fibers contained in the defibrated material of texturized fibrous vegetable protein can be within the range of 10 mm to 100 mm, 11 mm to 80 mm, 12 mm to 70 mm, 13 mm to 60 mm, 15 mm to 50 mm, 17 mm to 40 mm, or 20 mm to 30 mm. By ensuring that the number-average length of the fibers contained in the defibrated material of texturized fibrous vegetable protein is within an appropriate range, a defibrated material that imparts an excellent texture to food can be efficiently produced.

[0029] In the defibrated material of texturized fibrous vegetable protein of the present invention, the content of fibers with an aspect ratio of less than 5 is 80% or less by number. The content of fibers with an aspect ratio of less than 5 in the defibrated material of texturized fibrous vegetable protein can be 75% or less, 70% or less, 60% or less, 50% or less, 40% or less, 30% or less, or 20% or less by number. Typically, the lower the content of fibers with an aspect ratio of less than 5 in the defibrated material of texturized fibrous vegetable protein, the more likely it is to impart a superior texture to food.

[0030] The content of fibers having an aspect ratio of less than 5 in the defibrated material of texturized fibrous vegetable protein can be, on a number basis, 0% or greater, 1% or greater, 2% or greater, 3% or greater, 4% or greater, 5% or greater, 6% or greater, or 7% or greater. Typically, a higher content of fibers having an aspect ratio of less than 5 in the defibrated material of texturized fibrous vegetable protein indicates higher production efficiency.

[0031] The upper and lower limits of the content of fibers with an aspect ratio of less than 5 in the defibrated material of texturized fibrous vegetable protein can be arbitrarily combined within the scope of the present invention. For example, the content of fibers with an aspect ratio of less than 5 in the defibrated material of texturized fibrous vegetable protein can be, on a number basis, in the range of 0% to 80%, 1% to 75%, 2% to 70%, 3% to 60%, 4% to 50%, 5% to 40%, 6% to 30%, or 7% to 20%. By keeping the content of fibers with an aspect ratio of less than 5 in the defibrated material of texturized fibrous vegetable protein within an appropriate range, a defibrated material that imparts an excellent texture to food can be efficiently produced.

[0032] The content of fibers having an aspect ratio of 10 or greater in the defibrated material of texturized fibrous vegetable protein of the present invention is not particularly limited. For example, the content of fibers having an aspect ratio of 10 or greater in the defibrated material of texturized fibrous vegetable protein may be 0.5% or greater, 0.8% or greater, 1% or greater, 3% or greater, 5% or greater, 7% or greater, or 9% or greater, based on number. Typically, a higher content of fibers having an aspect ratio of 10 or greater in the defibrated material of texturized fibrous vegetable protein tends to impart a superior texture to food.

[0033] For example, the content of fibers having an aspect ratio of 10 or greater in the defibrated material of texturized fibrous vegetable protein may be 100% or less, 80% or less, 60% or less, 50% or less, 40% or less, 30% or less, or 20% or less, on a number basis. Typically, the lower the content of fibers having an aspect ratio of 10 or greater in the defibrated material of texturized fibrous vegetable protein, the higher the production efficiency.

[0034] The upper and lower limits of the content of fibers with an aspect ratio of 10 or greater in the defibrated material of texturized fibrous vegetable protein can be arbitrarily combined within the scope of the present invention. For example, the content of fibers with an aspect ratio of 10 or greater in the defibrated material of texturized fibrous vegetable protein can be, on a number basis, in the range of 0.5% to 100%, 0.8% to 80%, 1% to 60%, 3% to 50%, 5% to 40%, 7% to 30%, or 9% to 20%. By ensuring that the content of fibers with an aspect ratio of 10 or greater in the defibrated material of texturized fibrous vegetable protein is within an appropriate range, a defibrated material that imparts an excellent texture to food can be efficiently produced.

[0035] In the defibrated material of texturized fibrous vegetable protein of the present invention, the content of fibers having an aspect ratio of 5 or greater and less than 10 is not particularly limited. For example, the content of fibers having an aspect ratio of 5 or greater and less than 10 in the defibrated material of texturized fibrous vegetable protein may be 20% or greater, 25% or greater, 50% or greater, 60% or greater, or 70% or greater, on a number basis. For example, the content of fibers having an aspect ratio of 5 or greater and less than 10 in the defibrated material of texturized fibrous vegetable protein may be 95% or less, 90% or less, 85% or less, 80% or less, or 75% or less, on a number basis.

[0036] The upper and lower limits of the content of fibers having an aspect ratio of 5 or more and less than 10 in the defibrated product of the texturized fibrous vegetable protein can be combined arbitrarily within the scope of the present application. For example, the content of fibers having an aspect ratio of 5 or more and less than 10 in the defibrated product of the texturized fibrous vegetable protein, on a quantity basis, can be in the range of 20% to 95%, can be in the range of 25% to 90%, can be in the range of 50% to 85%, can be in the range of 60% to 80%, or can be in the range of 70% to 75%.

[0037] The content of fibers having a length of less than 10 mm in the defibrated product of the texturized fibrous vegetable protein of the present application is not particularly limited. For example, the content of fibers having a length of less than 10 mm in the defibrated product of the texturized fibrous vegetable protein, on a quantity basis, can be 50% or less, can be 40% or less, can be 30% or less, can be 20% or less, can be 10% or less, or can be 5% or less. Typically, the lower the content of fibers having a length of less than 10 mm in the defibrated product of the texturized fibrous vegetable protein, the more easily an excellent mouthfeel can be imparted to a food product.

[0038] The content of fibers having a length of less than 10 mm in the defibrated product of the texturized fibrous vegetable protein, on a quantity basis, can be 0% or more than 0%. That is, for example, the content of fibers having a length of less than 10 mm in the defibrated product of the texturized fibrous vegetable protein, on a quantity basis, can be in the range of 0% to 50%, can be in the range of 0% to 40%, can be in the range of 0% to 30%, can be in the range of 0% to 20%, can be in the range of 0% to 10%, or can be in the range of 0% to 5%.

[0039] The content of fibers having a length of 30 mm or more in the defibrated product of the texturized fibrous vegetable protein of the present application is not particularly limited. For example, the content of fibers having a length of 30 mm or more in the defibrated product of the texturized fibrous vegetable protein, on a quantity basis, can be 0.5% or more, can be 0.8% or more, can be 1% or more, can be 5% or more, or can be 10% or more. Typically, the higher the content of fibers having a length of 30 mm or more in the defibrated product of the texturized fibrous vegetable protein, the more easily an excellent mouthfeel can be imparted to a food product.

[0040] For example, the content of fibers 30 mm or longer in the defibrated material of texturized fibrous vegetable protein may be 100% or less, 80% or less, 60% or less, 40% or less, or 20% or less, based on number. Typically, the lower the content of fibers 30 mm or longer in the defibrated material of texturized fibrous vegetable protein, the higher the production efficiency.

[0041] The upper and lower limits of the content of fibers 30 mm or longer in the defibrated material of texturized fibrous vegetable protein can be arbitrarily combined within the scope of the present invention. For example, the content of fibers 30 mm or longer in the defibrated material of texturized fibrous vegetable protein can be, on a number basis, in the range of 0.5% to 100%, 0.8% to 80%, 1% to 60%, 5% to 40%, or 10% to 20%. By ensuring that the content of fibers 30 mm or longer in the defibrated material of texturized fibrous vegetable protein is within an appropriate range, a defibrated material that imparts an excellent texture to food can be efficiently produced.

[0042] In the defibrated material of texturized fibrous vegetable protein of the present invention, the content of fibers having a length of 10 mm or greater and less than 30 mm is not particularly limited. For example, the content of fibers having a length of 10 mm or greater and less than 30 mm in the defibrated material of texturized fibrous vegetable protein may be 50% or greater, 60% or greater, 70% or greater, or 80% or greater, based on number. For example, the content of fibers having a length of 10 mm or greater and less than 30 mm in the defibrated material of texturized fibrous vegetable protein may be 95% or less, 92% or less, 90% or less, or 88% or less, based on number.

[0043] The upper and lower limits of the content of fibers having a length of 10 mm or greater and less than 30 mm in the defibrated material of texturized fibrous vegetable protein can be arbitrarily combined within the scope of the present invention. For example, the content of fibers having a length of 10 mm or greater and less than 30 mm in the defibrated material of texturized fibrous vegetable protein can be in the range of 50% to 95%, 60% to 92%, 70% to 90%, or 80% to 88% by number.

[0044] The number average width of the fibers included in the fibrillated material of the texturized fibrous vegetable protein of the present application is not particularly limited. For example, the number average width of the fibers included in the fibrillated material of the texturized fibrous vegetable protein can be 1 mm or more, can be 2 mm or more, or can be 3 mm or more. Typically, the greater the number average width of the fibers included in the fibrillated material of the texturized fibrous vegetable protein, the more easily an excellent mouthfeel can be imparted to a food product.

[0045] For example, the number average width of the fibers included in the fibrillated material of the texturized fibrous vegetable protein can be 10 mm or less, can be 8 mm or less, or can be 5 mm or less. Typically, the smaller the number average width of the fibers included in the fibrillated material of the texturized fibrous vegetable protein, the higher the production efficiency.

[0046] The upper limit value and the lower limit value of the number average width of the fibers included in the fibrillated material of the texturized fibrous vegetable protein can be arbitrarily combined within the scope of the present application. For example, the number average width of the fibers included in the fibrillated material of the texturized fibrous vegetable protein can be within the range of 1 mm to 10 mm, can be within the range of 2 mm to 8 mm, or can be within the range of 3 mm to 5 mm. By making the number average width of the fibers included in the fibrillated material of the texturized fibrous vegetable protein within an appropriate range, the fibrillated material capable of imparting an excellent mouthfeel to a food product can be efficiently manufactured.

[0047] The fibrillated material of the texturized fibrous vegetable protein of the present application can include, for example, a protein derived from a cereal or a legume. As the cereal, for example, a fruit (seed) of a plant of the family Poaceae can be used. As the legume, for example, a fruit (seed) of a plant of the family Leguminosae can be used. As the plant of the family Poaceae, for example, wheat, barley, oat, rye, Job's tears, rice, and corn, etc. can be exemplified. As the plant of the family Leguminosae, for example, soybean, broad bean, pea, kidney bean, chickpea, winged bean, lentil, peanut (groundnut), azuki bean, mung bean (Vigna radiata), etc. can be exemplified.

[0048] In particular, the fibrillated material of the texturized fibrous vegetable protein can also include a protein derived from pea. Typically, if the fibrillated material of the texturized fibrous vegetable protein includes a protein derived from pea, a desired aspect ratio is easily obtained. In addition, typically, if the fibrillated material of the texturized fibrous vegetable protein includes a protein derived from pea, generation of an offensive odor of, for example, hexanal, 2-pentylfuran, etc. is easily suppressed.

[0049] Peas come in green, yellow, brown, and other varieties, and any of these can be used. Typically, using yellow peas makes it easier to achieve the desired aspect ratio. Pea-derived protein can be pea flour, pea protein concentrate, or pea protein isolate. Typically, using pea protein isolate makes it easier to achieve the desired aspect ratio.

[0050] The fibrillated material of texturized fibrous vegetable protein may not contain soybean-derived protein, or may substantially contain no soybean-derived protein. Typically, by making the fibrillated material of texturized fibrous vegetable protein contain no soybean-derived protein, it is easy to obtain the desired aspect ratio. In addition, typically, by making the fibrillated material of texturized fibrous vegetable protein contain no soybean-derived protein, it is easy to suppress the generation of unpleasant odors derived from hexaldehyde, 2-pentylfuran, etc. Here, "substantially containing no soybean-derived protein" means that the content of soybean-derived protein in the vegetable protein contained in the fibrillated material of texturized fibrous vegetable protein is 10% by mass or less. The content of soybean-derived protein in the vegetable protein contained in the fibrillated material of texturized fibrous vegetable protein may be 5% by mass or less, 3% by mass or less, or 1% by mass or less.

[0051] The moisture content of the defibrated material of the texturized fibrous vegetable protein of the present invention is not particularly limited. For example, the moisture content of the defibrated material of the texturized fibrous vegetable protein may be in the range of 40% to 80% by mass, or in the range of 50% to 70% by mass. By maintaining the moisture content of the defibrated material of the texturized fibrous vegetable protein within an appropriate range, it is easier to impart an excellent texture to food and, in addition, the packaged material can be prevented from damage during distribution.

[0052] The defibrated material of the texturized fibrous vegetable protein of the present invention can be subjected to a drying step after defibration to reduce the moisture content of the defibrated material to 10% or less. By reducing the moisture content of the defibrated material of the texturized fibrous vegetable protein, the material can be stored for a long time.

[0053] The defibrated material of the texturized fibrous vegetable protein of the present invention may also contain other ingredients. For example, the defibrated material of the texturized fibrous vegetable protein of the present invention may further contain at least one selected from the group consisting of animal protein, dietary fiber, cereal flour, fruit juice, vegetables, starch, oil, seasoning, spice, pigment, fragrance, and enzyme.

[0054] The defibrated material of the texturized fibrous vegetable protein of the present invention can also be used as a cooking ingredient to replace various fibrous foods, regardless of whether they are animal or vegetable in origin. For example, the defibrated material of the texturized fibrous vegetable protein of the present invention can be used as a cooking ingredient to replace at least one type of livestock meat selected from the group consisting of beef, pork, horse meat, mutton, goat, and chicken. Furthermore, the defibrated material of the texturized fibrous vegetable protein of the present invention can also be used as a cooking ingredient to replace fish. Furthermore, the defibrated material of the texturized fibrous vegetable protein of the present invention can also be used as a cooking ingredient to replace vegetables such as carrots, burdock, onions, and radishes.

[0055] [Packaging] The present invention also includes a package containing cooking ingredients containing a defibrated material of texturized fibrous vegetable protein in a container. In the present invention, "cooking ingredients" typically refer to ingredients before cooking. "Before cooking" means that the ingredients are not yet a finished dish (e.g., hamburger patties, meatballs, steamed buns, meatloaf, steak, or grilled meatballs, for example) nor are they nearly finished.

[0056] In the package, the cooking ingredients containing the defibrated material of texturized fibrous vegetable protein may be packaged in a container commonly used for food packaging. For example, the container may be a tray and / or a film containing at least one material selected from the group consisting of polyethylene, polypropylene, polyethylene terephthalate, polyamide, ethylene-vinyl alcohol copolymer, and aluminum.

[0057] The size of the container is not particularly limited, as long as it is commercially available. For example, it can be 30 cm × 50 cm × 5 cm or less. The container's structure is not particularly limited; for example, it can be a film formed into a roughly rectangular bag. Alternatively, the container can be a roughly rectangular parallelepiped or a roughly quadrangular pyramid-shaped tray with an opening on its top surface, with the opening sealed by the film. In this case, a flange can be provided around the opening on the tray's top surface to facilitate close contact between the film and the tray.

[0058] The package can be circulated in any temperature zone including normal temperature zone, refrigerated temperature zone and frozen temperature zone.

[0059] [Method for producing a defibrated product of texturized fibrous vegetable protein] The method for producing a defibrated material of a texturized fibrous vegetable protein (a method for defibrating a texturized fibrous vegetable protein) of the present invention includes a step of treating the texturized fibrous vegetable protein in a gap between a first surface and a second surface, the second surface being opposed to the first surface and moving relative to the first surface.

[0060] The texturized fibrous vegetable protein can use a commercially available material, or a material produced using an extruder or the like. The texturized fibrous vegetable protein can contain, for example, a protein derived from a cereal or a legume. As the cereal, for example, a fruit (seed) of a plant of the family Poaceae can be used. As the legume, for example, a fruit (seed) of a plant of the family Leguminosae can be used. As the plant of the family Poaceae, for example, wheat, barley, oat, rye, Job's tears, rice, and corn can be used. As the plant of the family Leguminosae, for example, soybean, broad bean, pea, kidney bean, chickpea, winged bean, lentil, peanut (groundnut), azuki bean, and mung bean (Vigna radiata) can be used.

[0061] In particular, the texturized fibrous vegetable protein can contain a protein derived from pea. Typically, if the texturized fibrous vegetable protein contains a protein derived from pea, it is easy to obtain a desired aspect ratio. In addition, typically, if the texturized fibrous vegetable protein contains a protein derived from pea, it is easy to suppress the generation of an offensive odor of methylfurfural, 2-pentylfuran, or the like.

[0062] Pea has green, yellow, brown, and the like, and any of them can be used. Typically, if yellow pea is used, it is easy to obtain a desired aspect ratio. The protein derived from pea can be any of pea powder, concentrated pea protein, and isolated pea protein. Typically, if isolated pea protein is used, it is easy to obtain a desired aspect ratio.

[0063] The texturized fibrous vegetable protein can not contain a protein derived from soybean, or can substantially not contain a protein derived from soybean. Typically, by making the texturized fibrous vegetable protein not contain a protein derived from soybean, it is easy to obtain a desired aspect ratio. In addition, typically, by making the texturized fibrous vegetable protein not contain a protein derived from soybean, it is easy to suppress the generation of an offensive odor of methylfurfural, 2-pentylfuran, or the like. Here, "substantially not contain a protein derived from soybean" means that, among the vegetable protein contained in the texturized fibrous vegetable protein, the content of the protein derived from soybean is 10% by mass or less. Among the vegetable protein contained in the texturized fibrous vegetable protein, the content of the protein derived from soybean can be 5% by mass or less, can be 3% by mass or less, or can be 1% by mass or less.

[0064] In the process of treating the texturized fibrous vegetable protein in a gap between a first surface and a second surface opposite to the first surface and relatively moving with respect to the first surface, typically, the first surface and the second surface are surfaces of one or more members of an apparatus used in the process. Typically, neither the first surface nor the second surface has a knife edge. Note that in the process, three or more surfaces can participate.

[0065] The manner in which the second surface relatively moves with respect to the first surface includes all of the following: (i) the first surface moves and the second surface is stationary; (ii) both the first surface and the second surface move, but the speed and / or direction of the movement of the first surface is different from the speed and / or direction of the movement of the second surface; and (iii) the second surface moves and the first surface is stationary. Typically, in the relative movement, the component of the relative velocity in the direction of the shortest distance from the first surface to the second surface is smaller than the component of the relative velocity in the plane orthogonal to the direction.

[0066] The gap between the first surface and the second surface, i.e., the shortest distance from the first surface to the second surface, is not particularly limited. For example, the gap between the first surface and the second surface can be 0.5 mm or more, can be 0.8 mm or more, can be 1 mm or more, or can be 1.2 mm or more. Typically, the larger the gap between the first surface and the second surface, the easier it is to suppress the breakage of the fibers during defibration.

[0067] For example, the gap between the first surface and the second surface can be 3 mm or less, can be 2.8 mm or less, can be 2.6 mm or less, or can be 2 mm or less. Typically, the smaller the gap between the first surface and the second surface, the more efficiently the defibration can be performed.

[0068] The upper limit and the lower limit of the gap between the first surface and the second surface can be arbitrarily combined within the scope of the present application. For example, the gap between the first surface and the second surface can be in the range of 0.5 mm to 3 mm, can be in the range of 0.8 mm to 2.8 mm, can be in the range of 1 mm to 2.6 mm, or can be in the range of 1.2 mm to 2 mm.

[0069] By processing the texturized fibrous vegetable protein in the gap between the first and second surfaces, the length and aspect ratio of the fibers contained therein become appropriate. If the texturized fibrous vegetable protein is processed using a device with a blade, such as a food cutter or food processor, the fiber length tends to shorten, and the aspect ratio tends to decrease. It should be noted that methods are also known for processing vegetable protein with a blunt blade by counter-rotating the blade of a food cutter. For example, Japanese Patent Application Laid-Open No. 2010-200627 discloses a method for processing granular vegetable protein to disintegrate it into fibers containing 60% by mass of vegetable protein with a length of approximately 10 mm or greater. However, when this method is applied to fibrous vegetable protein rather than granular vegetable protein, the fibers may be cut at a relatively high frequency despite the blunt blade. In addition, it is believed that the reason why a large amount of long fibers appears to be obtained is that the contribution of long (heavy) fibers becomes greater in the evaluation of quality standards. If we also consider that the fibers contained in granular vegetable protein are originally short, it can be inferred that a large amount of short fibers are actually contained therein.

[0070] In the method for producing a defibrated material of texturized fibrous vegetable protein of the present invention, a grinding device may be used. The grinding device herein is a device that grinds the material to be processed between a member having a first surface and a member having a second surface opposite to the first surface.

[0071] Non-limiting examples of such grinding devices include stone mortars, rotary stone mortars, mortars, pestles, and crushers. The grinding device can be manual or powered. It should be noted that the "stone mortars" and "rotary stone mortars" mentioned here do not necessarily have to be made of stone; they refer to all devices commonly referred to as "stone mortar-type." In other words, "stone mortars" and "rotary stone mortars" can be made of metal, ceramic, wood, or resin. Examples of rotary stone mortars include the "Supermasscolloider MKZA10-15J" manufactured by Masukoushin Sangyo Co., Ltd.

[0072] When using a stone mortar or a rotary stone mortar, for example, the member with the first surface is the lower stone, and the member with the second surface is the upper stone. However, the reverse is also possible. When using a mortar, for example, the member with the first surface is the bowl, and the member with the second surface is the grinding rod. However, the reverse is also possible. When using a mortar or pestle, for example, the member with the first surface is the bowl, and the member with the second surface is the pestle. However, the reverse is also possible.

[0073] In this specification, each specific matter described in one embodiment related to each aspect of the present invention can be arbitrarily combined to form a new embodiment, and such a new embodiment should be understood to be included in each aspect of the present invention.

[0074] Example Hereinafter, the present invention will be described in more detail with reference to Examples and the like, but the present invention is not limited to these Examples and the like.

[0075] [Preparation of textured fibrous vegetable protein] Using the raw materials shown in Table 1, texturized fibrous vegetable protein derived from pea was prepared under the conditions shown in Table 2. Separately, using the raw materials shown in Table 3, texturized fibrous vegetable protein derived from soybean was prepared under the conditions shown in Table 4.

[0076] [Table 1] [Table 2] [Table 3] [Table 4] [Evaluation of Defibrination Methods for Texturized Fibrous Vegetable Proteins] The resulting pea-derived texturized fibrous vegetable protein was used to evaluate the effects of different defibration methods. Water was added at twice the mass standard relative to the pea-derived texturized fibrous vegetable protein and allowed to stand for 30 minutes to allow the protein to expand. Subsequently, in Comparative Example 1, the texturized fibrous vegetable protein was defibrated using a chopper "SC60-N" manufactured by Yanagiya Co., Ltd., while in Examples 1 to 3, the texturized fibrous vegetable protein was defibrated using a "Supermass colloidal grinder (ultrafine pulverizer) MKZA10-15J" manufactured by Masukoushi Sangyo Co., Ltd. In Examples 1 to 3, different operating conditions were employed, as shown in Table 5. It should be noted that in Table 5, "spacing" indicates the size of the gap between the treated surfaces.

[0077] [Table 5] Defibrated pea-derived texturized fibrous vegetable protein was placed in a bowl of water and individualized into fibers. 100 fibers were then randomly selected. The extracted fibers were arranged on a flat surface and photographed from directly above using the "Visual Analyzer IRIS VA400" manufactured by Alpha MOS Japan Co., Ltd. The image was processed. The length of each fiber, obtained by approximating an ellipse, was calculated as the major axis, the width as the minor axis, and the aspect ratio (length divided by width) was used for evaluation.

[0078] The aspect ratio was divided into three groups: less than 5, 5 or more and less than 10, and 10 or more. The numbers of fibers corresponding to each group are shown in Table 6. The length was divided into three groups: less than 10 mm, 10 mm or more and less than 30 mm, and 30 mm or more. The numbers of fibers corresponding to each group and the average length are shown in Table 7. The histogram showing the aspect ratio distribution of the fibers obtained in Comparative Example 1 and Examples 1 to 3 is shown in Table 7. Figures 3 to 6 The histogram showing the length distribution of the fibers obtained in Comparative Example 1 and Examples 1 to 3 is shown in FIG. Figures 3 to 6 Note that in each histogram of aspect ratio, the rightmost bar represents the total number of fibers with an aspect ratio of 10 or greater, in each histogram of length, the leftmost bar represents the total number of fibers with a length of less than 10 mm, and in each histogram of length, the rightmost bar represents the total number of fibers with a length of 30 mm or greater. The aspect ratios of all 100 fibers sampled are shown in Table 8, and the lengths of all 100 fibers sampled are shown in Table 9.

[0079] [Table 6] [Table 7] [Table 8] [Table 9] The above results show that, compared with the case where the chopper was used, the proportion of fibers with a small aspect ratio was significantly reduced and the proportion of long fibers was significantly increased when a grinding device without blades was used.

[0080] [Evaluation of physical properties] 20 g of each defibrated material obtained in Comparative Example 1 and Examples 1 to 3 was placed in a 50 mm diameter aluminum circular container and formed into a circular shape. Texture testing was performed using a 18 mm diameter cylindrical plunger and a "Tensipresser TTP-50BX II" manufactured by Takemoto Electric Co., Ltd., and analysis was performed using a TPA analysis program. Three measurements were performed for each sample, and the average value was used. The measurement conditions are shown in Table 10. The obtained analysis results are also shown in Table 11.

[0081] [Table 10] [Table 11] Among the evaluation items, "Hardness (H1)" is the maximum test force when a plunger is applied to the sample, indicating how easily the sample will collapse. In the case of this sample, if it is over-compressed, it will collapse, so the value will be small if it collapses.

[0082] Among the evaluation items, "Adhesiveness (H1 x (A2 / A1))" is the value obtained by multiplying the hardness by the cohesiveness and is interpreted as the energy required for chewing. A smaller value indicates a lower energy required for chewing, indicating a sample that is prone to disintegration.

[0083] In the evaluation criteria, "Brittleness (MAX-MIN)" is the value obtained by subtracting the load at the first valley point after the plunger's initial peak load from the load at the peak. This value indicates the force required to break food during chewing. Lower brittleness values ​​indicate greater ease of disintegration in the mouth, resulting in a larger surface area that absorbs saliva, leading to drier mouths and more difficulty swallowing.

[0084] Among the evaluation items, "Cohesion (A2 / A1)" is the ratio of the load area (energy) of the first to the second load applied to the sample twice in succession using a plunger. This indicates the ratio of the remaining elastic force after the first load application. Values ​​closer to 1 indicate a greater residual elastic force, meaning that the sample is less likely to disintegrate.

[0085] Among the evaluation items, "Elastic Force (L2 / L1)" is calculated as the ratio of displacement when a plunger applies two consecutive loads to the sample. In other words, it represents the force with which the sample pushes back during compression. A smaller elastic force value indicates greater sample disintegration and a weaker push-back force.

[0086] The above results suggest that the defibrated materials obtained in Examples 1 to 3 are less likely to disintegrate upon chewing than the defibrated material obtained in Comparative Example 1, and can therefore impart an excellent texture to food. It should be noted that the hardness, stickiness, and brittleness values ​​were highest in Example 3. This is believed to be because the longer the fibers making up the defibrated material, the more entangled they become, making it more difficult to disintegrate. Furthermore, the cohesiveness and elasticity values ​​were highest in Example 2. This may be due to the relatively low proportion of fibers with an aspect ratio of 5 or less in the defibrated material.

[0087] [Evaluation of the impact of raw materials] To evaluate the impact of raw materials, various texturized fibrous vegetable proteins were defibrated under the same conditions as in Example 2, and their aspect ratios were evaluated. In Example 4, a commercially available pea-derived texturized fibrous vegetable protein (Texture Pea Protein 70%, manufactured by Shuangta Foods) was used; in Example 5, a commercially available soybean- and wheat-derived texturized fibrous vegetable protein (SFibertex 2265, manufactured by Gushen Biotechnology Group Co., Ltd.) was used; in Comparative Example 2, the aforementioned soybean-derived texturized fibrous vegetable protein was used; in Comparative Example 3, a commercially available soybean-derived texturized fibrous vegetable protein (Apex 1000, manufactured by Fuji Oil Co., Ltd.) was used; and in Comparative Example 4, a commercially available soybean-derived texturized fibrous vegetable protein (Apex 950, manufactured by Fuji Oil Co., Ltd.) was used. The results are shown in Table 12.

[0088] [Table 12] The above results show that the ratio of fibers with a small aspect ratio tends to decrease when using pea-derived texturized fibrous vegetable protein. Furthermore, it can be seen that even when using soybean-derived texturized fibrous vegetable protein, the ratio of fibers with a small aspect ratio can be reduced depending on the blending conditions.

[0089] Exemplary embodiments of the present invention are described below.

[0090] [1] A defibrated material of a texturized fibrous vegetable protein, wherein the fibers contained therein have a number average length of 10 mm or more, The content of fibers having an aspect ratio of less than 5 is 80% or less on a number basis.

[0091] [2] The defibrated material of texturized fibrous vegetable protein according to [1], wherein the number average length of the fibers contained therein is 10 mm or more and 100 mm or less.

[0092] [3] The defibrated product of the texturized fibrous vegetable protein according to [1] or [2], wherein the number average length of the fibers contained is 11 mm or more and 80 mm or less.

[0093] [4] The defibrated product of the texturized fibrous vegetable protein according to any one of [1] to [3], wherein the number average length of the fibers contained is 13 mm or more and 60 mm or less.

[0094] [5] The defibrated product of the texturized fibrous vegetable protein according to any one of [1] to [4], wherein the number average length of the fibers contained is 15 mm or more and 50 mm or less.

[0095] [6] The defibrated product of the texturized fibrous vegetable protein according to any one of [1] to [5], wherein the number average length of the fibers contained is 17 mm or more and 40 mm or less.

[0096] [7] The defibrated product of the texturized fibrous vegetable protein according to any one of [1] to [6], wherein the number average length of the fibers contained is 20 mm or more and 30 mm or less.

[0097] [8] The defibrated product of the texturized fibrous vegetable protein according to any one of [1] to [7], wherein the content rate of the fibers having an aspect ratio of less than 5 is 0% or more and 80% or less in terms of the number standard.

[0098] [9] The defibrated product of the texturized fibrous vegetable protein according to any one of [1] to [8], wherein the content rate of the fibers having an aspect ratio of less than 5 is 1% or more and 75% or less in terms of the number standard.

[0099]

[10] The defibrated product of the texturized fibrous vegetable protein according to any one of [1] to [9], wherein the content rate of the fibers having an aspect ratio of less than 5 is 2% or more and 70% or less in terms of the number standard.

[0100]

[11] The defibrated product of the texturized fibrous vegetable protein according to any one of [1] to

[10] , wherein the content rate of the fibers having an aspect ratio of less than 5 is 3% or more and 60% or less in terms of the number standard.

[0101]

[12] The defibrated product of the texturized fibrous vegetable protein according to any one of [1] to

[11] , wherein the content rate of the fibers having an aspect ratio of less than 5 is 4% or more and 50% or less in terms of the number standard.

[0102]

[13] The defibrated product of the texturized fibrous vegetable protein according to any one of [1] to

[12] , wherein the content rate of the fibers having an aspect ratio of less than 5 is 5% or more and 40% or less in terms of the number standard.

[0103]

[14] The defibrated material of the textured fibrous vegetable protein according to any one of [1] to

[13] , wherein the content of the fiber having an aspect ratio of less than 5 is 6% or more and 30% or less in terms of the number standard.

[0104]

[15] The defibrated material of the textured fibrous vegetable protein according to any one of [1] to

[14] , wherein the content of the fiber having an aspect ratio of less than 5 is 7% or more and 20% or less in terms of the number standard.

[0105]

[16] The defibrated material of the textured fibrous vegetable protein according to any one of [1] to

[15] , wherein the content of the fiber having an aspect ratio of 10 or more is 0.5% or more in terms of the number standard.

[0106]

[17] The defibrated material of the textured fibrous vegetable protein according to any one of [1] to

[16] , wherein the content of the fiber having an aspect ratio of 10 or more is 0.5% or more and 100% or less in terms of the number standard.

[0107]

[18] The defibrated material of the textured fibrous vegetable protein according to any one of [1] to

[17] , wherein the content of the fiber having an aspect ratio of 10 or more is 0.8% or more and 80% or less in terms of the number standard.

[0108]

[19] The defibrated material of the textured fibrous vegetable protein according to any one of [1] to

[18] , wherein the content of the fiber having an aspect ratio of 10 or more is 1% or more and 60% or less in terms of the number standard.

[0109]

[20] The defibrated material of the textured fibrous vegetable protein according to any one of [1] to

[19] , wherein the content of the fiber having an aspect ratio of 10 or more is 3% or more and 50% or less in terms of the number standard.

[0110]

[21] The defibrated material of the textured fibrous vegetable protein according to any one of [1] to

[20] , wherein the content of the fiber having an aspect ratio of 10 or more is 5% or more and 40% or less in terms of the number standard.

[0111]

[22] The defibrated material of the textured fibrous vegetable protein according to any one of [1] to

[21] , wherein the content of the fiber having an aspect ratio of 10 or more is 5% or more and 40% or less in terms of the number standard.

[0112]

[23] The defibrated material of the textured fibrous vegetable protein according to any one of [1] to

[22] , wherein the content of the fiber having an aspect ratio of 10 or more is 7% or more and 30% or less in terms of the number standard.

[0113]

[24] The defibrated product of texturized fibrous vegetable protein according to any one of [1] to

[23] , wherein the content of fibers having an aspect ratio of 10 or more is 9% or more and 20% or less in terms of the number standard.

[0114]

[25] The defibrated product of texturized fibrous vegetable protein according to any one of [1] to

[24] , wherein the content of fibers having an aspect ratio of 5 or more and less than 10 is 20% or more and 95% or less in terms of the number standard.

[0115]

[26] The defibrated product of texturized fibrous vegetable protein according to any one of [1] to

[25] , wherein the content of fibers having an aspect ratio of 5 or more and less than 10 is 25% or more and 90% or less in terms of the number standard.

[0116]

[27] The defibrated product of texturized fibrous vegetable protein according to any one of [1] to

[26] , wherein the content of fibers having an aspect ratio of 5 or more and less than 10 is 50% or more and 85% or less in terms of the number standard.

[0117]

[28] The defibrated product of texturized fibrous vegetable protein according to any one of [1] to

[27] , wherein the content of fibers having an aspect ratio of 5 or more and less than 10 is 60% or more and 80% or less in terms of the number standard.

[0118]

[29] The defibrated product of texturized fibrous vegetable protein according to any one of [1] to

[28] , wherein the content of fibers having an aspect ratio of 5 or more and less than 10 is 70% or more and 75% or less in terms of the number standard.

[0119]

[30] The defibrated product of texturized fibrous vegetable protein according to any one of [1] to

[29] , wherein the content of fibers having a length of less than 10 mm is 50% or less in terms of the number standard.

[0120]

[31] The defibrated product of texturized fibrous vegetable protein according to any one of [1] to

[30] , wherein the content of fibers having a length of less than 10 mm is 0% or more and 50% or less in terms of the number standard.

[0121]

[32] The defibrated product of texturized fibrous vegetable protein according to any one of [1] to

[31] , wherein the content of fibers having a length of less than 10 mm is 0% or more and 40% or less in terms of the number standard.

[0122]

[33] The defibrated product of texturized fibrous vegetable protein according to any one of [1] to

[32] , wherein the content of fibers having a length of less than 10 mm is 0% or more and 30% or less in terms of the number standard.

[0123]

[34] The defibrated product of texturized fibrous vegetable protein according to any one of [1] to

[33] , wherein the content of fibers having a length of less than 10 mm is 0% or more and 20% or less in terms of the number.

[0124]

[35] The defibrated product of texturized fibrous vegetable protein according to any one of [1] to

[34] , wherein the content of fibers having a length of less than 10 mm is 0% or more and 10% or less in terms of the number.

[0125]

[36] The defibrated product of texturized fibrous vegetable protein according to any one of [1] to

[35] , wherein the content of fibers having a length of less than 10 mm is 0% or more and 5% or less in terms of the number.

[0126]

[37] The defibrated product of texturized fibrous vegetable protein according to any one of [1] to

[36] , wherein the content of fibers having a length of 30 mm or more is 0.5% or more in terms of the number.

[0127]

[38] The defibrated product of texturized fibrous vegetable protein according to any one of [1] to

[37] , wherein the content of fibers having a length of 30 mm or more is 0.5% or more and 100% or less in terms of the number.

[0128]

[39] The defibrated product of texturized fibrous vegetable protein according to any one of [1] to

[38] , wherein the content of fibers having a length of 30 mm or more is 0.8% or more and 80% or less in terms of the number.

[0129]

[40] The defibrated product of texturized fibrous vegetable protein according to any one of [1] to

[39] , wherein the content of fibers having a length of 30 mm or more is 1% or more and 60% or less in terms of the number.

[0130]

[41] The defibrated product of texturized fibrous vegetable protein according to any one of [1] to

[40] , wherein the content of fibers having a length of 30 mm or more is 5% or more and 40% or less in terms of the number.

[0131]

[42] The defibrated product of texturized fibrous vegetable protein according to any one of [1] to

[41] , wherein the content of fibers having a length of 30 mm or more is 10% or more and 20% or less in terms of the number.

[0132]

[43] The defibrated product of texturized fibrous vegetable protein according to any one of [1] to

[42] , wherein the content of fibers having a length of 10 mm or more and less than 30 mm is 50% or more and 95% or less in terms of the number.

[0133]

[44] The defibrated material of texturized fibrous vegetable protein according to any one of [1] to

[43] , wherein the content of fibers having a length of 10 mm or more and less than 30 mm is 60% or more and 92% or less by number.

[0134]

[45] The defibrated material of texturized fibrous vegetable protein according to any one of [1] to

[44] , wherein the content of fibers having a length of 10 mm or more and less than 30 mm is 70% or more and 90% or less by number.

[0135]

[46] The defibrated material of texturized fibrous vegetable protein according to any one of [1] to

[45] , wherein the content of fibers having a length of 10 mm or more and less than 30 mm is 80% or more and 88% or less by number.

[0136]

[47] The defibrated material of texturized fibrous vegetable protein according to any one of [1] to

[46] , wherein the number average width of the fibers contained therein is 1 mm or more and 10 mm or less.

[0137]

[48] ​​The defibrated material of texturized fibrous vegetable protein according to any one of [1] to

[47] , wherein the number average width of the fibers contained therein is 2 mm or more and 8 mm or less.

[0138]

[49] The defibrated material of texturized fibrous vegetable protein according to any one of [1] to

[48] , wherein the number average width of the fibers contained therein is 3 mm or more and 5 mm or less.

[0139]

[50] The defibrated material of texturized fibrous vegetable protein according to any one of [1] to

[49] , comprising pea-derived protein.

[0140]

[51] The defibrated material of texturized fibrous vegetable protein according to any one of [1] to

[50] , which does not contain soybean-derived protein.

[0141]

[52] The defibrated material of texturized fibrous vegetable protein according to any one of [1] to

[51] , wherein the moisture content is 40% by mass or more and 80% by mass or less.

[0142]

[53] The defibrated material of texturized fibrous vegetable protein according to any one of [1] to

[52] , wherein the moisture content is 50% by mass or more and 70% by mass or less.

[0143]

[54] The method for producing a defibrated material of texturized fibrous vegetable protein according to any one of [1] to

[53] , comprising: a step of treating the texturized fibrous vegetable protein in a gap between a first surface and a second surface, wherein the second surface moves relative to the first surface.

[0144]

[55] A package containing cooking ingredients comprising the defibrated material of the texturized fibrous vegetable protein according to any one of [1] to

[54] in a container.

[0145]

[56] The packaging body according to

[55] , wherein the cooking raw materials are raw materials before cooking.

[0146]

[57] A method for producing a defibrated material of texturized fibrous vegetable protein, comprising: a step of treating the texturized fibrous vegetable protein in a gap between a first surface and a second surface, wherein the second surface is opposite to the first surface and moves relative to the first surface.

[0147]

[58] The method for producing a defibrated material of texturized fibrous vegetable protein according to

[57] , wherein neither the first surface nor the second surface has a blade.

[0148]

[59] The method for producing a defibrated material of texturized fibrous vegetable protein according to

[57] or

[58] , wherein a grinding device is used.

[0149]

[60] The method for producing a defibrated material of texturized fibrous vegetable protein according to any one of

[57] to

[59] , wherein the grinding device uses at least one selected from a mortar, a rotary mortar, a pestle, a mortar, and a pestle.

[0150]

[61] The method for producing a defibrated material of texturized fibrous vegetable protein according to any one of

[57] to

[60] , wherein the gap is greater than or equal to 0.5 mm and less than or equal to 3 mm.

[0151]

[62] The method for producing a defibrated material of texturized fibrous vegetable protein according to any one of

[57] to

[61] , wherein the gap is greater than or equal to 0.8 mm and less than or equal to 2.8 mm.

[0152]

[63] The method for producing a defibrated material of texturized fibrous vegetable protein according to any one of

[57] to

[62] , wherein the gap is greater than or equal to 1 mm and less than or equal to 2.6 mm.

[0153]

[64] The method for producing a defibrated material of texturized fibrous vegetable protein according to any one of

[57] to

[63] , wherein the gap is greater than or equal to 1.2 mm and less than or equal to 2 mm.

[0154]

[65] The method for producing a defibrated material of texturized fibrous vegetable protein according to any one of

[57] to

[64] , wherein the texturized fibrous vegetable protein contains a protein derived from a pea.

[0155]

[66] The method for producing a defibrated material of texturized fibrous vegetable protein according to any one of

[57] to

[65] , wherein the texturized fibrous vegetable protein does not contain a protein derived from a soybean.

Claims

1. A defibrated material of texturized fibrous vegetable protein, characterized in that: The number average length of the fibers contained is 10 mm or more, The content of fibers having an aspect ratio of less than 5 is 80% or less on a number basis.

2. The defibrated material of texturized fibrous vegetable protein according to claim 1, wherein The content of fibers having an aspect ratio of 10 or greater is 0.5% or greater on a number basis.

3. The defibrated material of texturized fibrous vegetable protein according to claim 1 or 2, wherein The content of fibers having an aspect ratio of 5 or more and less than 10 is 20% or more and 95% or less on a number basis.

4. The defibrated material of texturized fibrous vegetable protein according to claim 1 or 2, wherein The content of fibers having a length of less than 10 mm is 50% or less on a number basis.

5. The defibrated material of texturized fibrous vegetable protein according to claim 1 or 2, wherein The content of fibers having a length of 30 mm or more is 0.5% or more on a number basis.

6. The defibrated material of texturized fibrous vegetable protein according to claim 1 or 2, wherein The content of fibers having a length of 10 mm or more and less than 30 mm is 50% or more and 95% or less on a number basis.

7. The defibrated material of texturized fibrous vegetable protein according to claim 1 or 2, wherein The number average width of fibers contained in the defibrated material of the texturized fibrous vegetable protein is 1 mm or more and 10 mm or less.

8. The defibrated material of texturized fibrous vegetable protein according to claim 1 or 2, wherein The defibrated material of texturized fibrous vegetable protein contains pea-derived protein.

9. The defibrated material of texturized fibrous vegetable protein according to claim 1 or 2, wherein The defibrated material of texturized fibrous vegetable protein does not contain soybean-derived protein.

10. The defibrated material of texturized fibrous vegetable protein according to claim 1 or 2, wherein The defibrated material of the texturized fibrous vegetable protein has a moisture content of 40% by mass or more and 80% by mass or less.

11. The method for producing a defibrated material of texturized fibrous vegetable protein according to claim 1 or 2, wherein: include: The step of treating the textured fibrous vegetable protein in a gap between a first surface and a second surface, wherein the second surface moves relative to the first surface.

12. A packaging body, characterized in that: A cooking material containing the defibrated material of the texturized fibrous vegetable protein according to claim 1 or 2 is contained in a container.

13. The packaging body according to claim 12, wherein: The cooking raw materials are raw materials before cooking.

14. A method for producing a defibrated material of texturized fibrous vegetable protein, characterized in that: include: The step of treating the textured fibrous vegetable protein in a gap between a first surface and a second surface, wherein the second surface is opposed to the first surface and moves relative to the first surface.

15. The method for producing a defibrated material of texturized fibrous vegetable protein according to claim 14, wherein: Neither the first surface nor the second surface has a cutting edge.

16. The method for producing a defibrated material of texturized fibrous vegetable protein according to claim 14 or 15, wherein: Use a grinding device.

17. The method for producing a defibrated material of texturized fibrous vegetable protein according to claim 16, wherein: The grinding device uses at least one selected from a stone mortar, a rotary stone mortar, a pestle, a mortar and a crusher.

18. The method for producing a defibrated material of texturized fibrous vegetable protein according to claim 14 or 15, wherein: The gap is not less than 0.5 mm and not more than 3 mm.

19. The method for producing a defibrated material of texturized fibrous vegetable protein according to claim 14 or 15, wherein: The texturized fibrous vegetable protein comprises pea-derived protein.

20. The method for producing a defibrated material of texturized fibrous vegetable protein according to claim 14 or 15, wherein: The texturized fibrous vegetable protein does not contain soy-derived protein.

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