Textured fibrous vegetable protein, defibrated product of textured fibrous vegetable protein, and method for improving defibrating resistance of textured fibrous vegetable protein

Abstract

The present invention provides a textured fibrous vegetable protein having improved defibration resistance, or provides a method for improving defibration resistance of a textured fibrous vegetable protein. A textured fibrous vegetable protein which contains a pea-derived protein and a salt of a monovalent cation, and which contains 0.1 mass% or more and less than 2 mass% of the salt of the monovalent cation relative to the pea-derived protein; alternatively, a method for improving the fibrillation resistance of a textured fibrous vegetable protein, said method comprising a step for adding 0.1 mass% or more but less than 2 mass% of a salt of a monovalent cation to the vegetable protein.

Description

Technical Field

[0001] The present invention relates to a texturized fibrous vegetable protein, a defibrated product of the texturized fibrous vegetable protein, and a method for improving the fibrillation resistance of the 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 partially or completely replace animal-based ingredients with plant-based proteins, is growing. Texturized plant proteins (such as granular and fibrous plant proteins) are primarily derived from soybeans and are used in various processed foods as a primary meat substitute (e.g., Patent Documents 1 and 2).

[0003] On the other hand, pea-derived texturized vegetable protein is being used in place of soybeans to effectively utilize a wider variety of raw materials and to impart palatability through diverse flavors in foods. The commercialization of pea-derived texturized vegetable protein as a pre-processed cooking ingredient, making it easier to prepare at home, is also increasing. However, most of these products are in the form of minced meat or blocks. So-called fibrous vegetable proteins are actually block-shaped raw materials with a cohesive fibrous structure, and individualized materials (defibrated materials) with a certain degree of fiber length are not found.

[0004] One reason why defibrated fibrous vegetable proteins are not commercially available as cooking ingredients is that they are difficult to defibrate without excessively shortening the fibers. If defibrated fibrous vegetable proteins could be efficiently obtained, they would impart an excellent texture to foods and be useful as a cooking alternative to various fibrous ingredients, regardless of animal or plant origin, such as chicken, fish, and vegetables. Therefore, there is a desire to improve the resistance of fibrous vegetable proteins to defibration.

[0005] Prior art literature Patent Literature Patent Document 1: Japanese Patent Application Laid-Open No. 2010-200627 Patent Document 2: Japanese Patent Application Laid-Open No. 2022-117184 Summary of the Invention

[0006] Technical problem to be solved by the invention The present invention relates to a texturized fibrous vegetable protein having improved resistance to fibrillation and a method for improving the resistance to fibrillation of the texturized fibrous vegetable protein.

[0007] Technical solution for solving technical problem The texturized fibrous vegetable protein of the present application contains a salt of a monovalent cation and a protein derived from peas, wherein the salt of the monovalent cation is contained in an amount of 0.1 mass% or more and less than 2 mass% with respect to the protein derived from peas.

[0008] The defibrated product of the texturized fibrous vegetable protein of the present application contains a salt of a monovalent cation and a protein derived from peas, wherein the salt of the monovalent cation is contained in an amount of 0.1 mass% or more and less than 2 mass% with respect to the protein derived from peas.

[0009] The method for improving the defibration resistance of the texturized fibrous vegetable protein of the present application includes a step of adding a salt of a monovalent cation in an amount of 0.1 mass% or more and less than 2 mass% with respect to the vegetable protein. BRIEF DESCRIPTION OF DRAWINGS

[0010] Figure 1 is a photograph showing an example of the texturized fibrous vegetable protein before defibration.

[0011] Figure 2 is a photograph showing an example of the texturized fibrous vegetable protein after defibration. DETAILED DESCRIPTION

[0012] [Definitions of terms] In the present application, the "texturized fibrous vegetable protein" is a substance defined as "fibrous vegetable protein" in the "Japanese Agricultural Standards for Vegetable Protein" of the Ministry of Agriculture, Forestry and Fisheries, among vegetable proteins having a meat-like texture. In the "Japanese Agricultural Standards for Vegetable Protein" of the Ministry of Agriculture, Forestry and Fisheries, "fibrous vegetable protein" is defined as "a protein in vegetable protein that is formed into a fibrous shape and has a meat-like texture." "Granular vegetable protein" is defined as "a protein in vegetable protein that is formed into a granular or flaky shape 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 vegetable protein. As shown in Figure 1 the photograph, the texturized fibrous vegetable protein before defibration is called "fibrous" although it is actually a block-like raw material having a cohesive fiber texture.

[0013] In the present application, the "defibrated product" refers to a substance in which the cohesive fiber texture in the texturized fibrous vegetable protein is defibrated (untangled) and individualized to a degree that can be easily separated by hand work or the like. Figure 2 An example of the texturized fibrous vegetable protein after defibration.

[0014] In the present application, the "number average length" means a value obtained by dividing a value obtained by adding up the lengths of the fibers contained in a specific fiber group containing a plurality of fibers after individualization 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 defibrated material of the texturized fibrous plant protein on a plane, taking a photograph from directly above using a "Visual Analyzer IRIS VA400" manufactured by Alpha MOS Japan, Inc., and performing image processing.

[0015] In the present application, the "number average width" means a value obtained by dividing a value obtained by adding up the widths of the fibers contained in a specific fiber group containing a plurality of fibers after individualization 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 defibrated material of the texturized fibrous plant protein on a plane, taking a photograph from directly above using a "Visual Analyzer IRIS VA400" manufactured by Alpha MOS Japan, Inc., and performing image processing.

[0016] In the present application, the "aspect ratio" means a value obtained by dividing the length by the width in the fibers after individualization. The aspect ratio can be calculated based on the size of the major axis and the size of the minor axis of the fiber when approximated to an ellipse, by arranging 100 fibers randomly extracted from the defibrated material of the texturized fibrous plant protein on a plane, taking a photograph from directly above using a "Visual Analyzer IRIS VA400" manufactured by Alpha MOS Japan, Inc., and performing image processing.

[0017] In the present application, the "content rate of fibers satisfying a specific condition" expressed as "X% or more (or less) by number" means that X or more (or less) fibers satisfying the specific condition are contained in 100 fibers in a specific fiber group containing a plurality of fibers after individualization.

[0018] Note that, regarding the number average length, the number average width, and the content rate by number, in the case of the content rate by number, in order to stabilize the measurement results, the inevitable fiber fragments obtained are not used for the calculation. Specifically, the calculation is performed in such a manner that the 100 fibers extracted do not include fibers having a length of 2 mm or less.

[0019] In the present application, in the case where 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.

[0020] [Organized fibrous vegetable protein] The organized fibrous vegetable protein of the present application contains a protein derived from peas. Typically, if the organized fibrous vegetable protein contains a protein derived from peas, a desired aspect ratio is easily obtained in the fibers after defibration. In addition, typically, if the organized fibrous vegetable protein contains a protein derived from peas, generation of an offensive odor of methylal, 2-pentylfuran, or the like is easily suppressed.

[0021] Peas have varieties of green, yellow, brown, and the like, and any of them can be used. Typically, if yellow peas are used, a desired aspect ratio is easily obtained. The protein derived from peas can be any of pea powder, concentrated pea protein, and isolated pea protein. Typically, if isolated pea protein is used, a desired aspect ratio is easily obtained.

[0022] The organized fibrous vegetable protein can not contain a protein derived from soybeans, or can substantially not contain a protein derived from soybeans. Typically, by making the organized fibrous vegetable protein not contain a protein derived from soybeans, a desired aspect ratio is easily obtained. In addition, typically, by making the organized fibrous vegetable protein not contain a protein derived from soybeans, generation of an offensive odor of methylal, 2-pentylfuran, or the like is easily suppressed. Here, "substantially not contain a protein derived from soybeans" means that the content of a protein derived from soybeans in the vegetable protein contained in the organized fibrous vegetable protein is 10% by mass or less. The content of a protein derived from soybeans in the vegetable protein contained in the organized fibrous vegetable protein can be 5% by mass or less, can be 3% by mass or less, or can be 1% by mass or less.

[0023] The organized fibrous vegetable protein of the present application contains a salt of a monovalent cation. The salt of a monovalent cation means a salt composed of a monovalent cation and an anion having an arbitrary valence. The salt of a monovalent cation can be, for example, an ammonium salt, or an alkali metal salt. The alkali metal salt can be, for example, a sodium salt, or a potassium salt.

[0024] In the salt of a monovalent cation, the anion can be an inorganic anion, or an organic anion. In addition, the anion can be a monovalent anion, can be a divalent anion, can be a trivalent anion, or can be an anion having a valence of more than that.

[0025] As non-limiting examples of the inorganic anion, chloride ion (Cl - ), hydroxide ion (OH - ), phosphate ion (PO4 3- ), hydrogen phosphate ion (HPO42- phosphate ion (H2PO4 4- ), nitrate ion (NO3 3- ), nitrite ion (NO2 2- ), sulfate ion (SO4 2- ), sulfite ion (SO3 2- ), carbonate ion (CO3 2- ), bicarbonate ion (HCO 3- ), and the like.

[0026] As non-limiting examples of the organic anion, glutamate ion, aspartate ion, inosinate ion, uridinate ion, citrate ion, malate ion, acetate ion, gluconate ion, succinate ion, fumarate ion, maleate ion, ascorbate ion, and the like can be given.

[0027] The salt of the monovalent cation can be, for example, at least one sodium salt selected from the group consisting of sodium chloride, sodium glutamate, and sodium carbonate. In addition, the salt of the monovalent cation can be potassium chloride.

[0028] The texturized fibrous vegetable protein of the present application contains a salt of a monovalent cation in an amount of 0.1% by mass or more and less than 2% by mass, relative to the protein derived from peas. Here, "contains a salt of a monovalent cation in an amount of Y% by mass, relative to the protein derived from peas" means that 100 parts by mass of the protein derived from peas contains Y parts by mass of the salt of the monovalent cation. For example, the content of the salt of the monovalent cation relative to the protein derived from peas can be 0.2% by mass or more, can be 0.3% by mass or more, or can be 0.4% by mass or more. Typically, within the above range, the higher the content of the salt of the monovalent cation relative to the protein derived from peas, the more stable the quality of the texturized fibrous vegetable protein becomes.

[0029] In addition, for example, the content of the salt of the monovalent cation relative to the protein derived from peas can be 1.5% by mass or less, can be 1.2% by mass or less, or can be 0.8% by mass or less. Typically, within the above range, the lower the content of the salt of the monovalent cation relative to the protein derived from peas, the less the impact on the taste.

[0030] The upper and lower limits of the content of the salt of monovalent cation with respect to the pea-derived protein can be combined arbitrarily within the scope of the present application. For example, the content of the salt of monovalent cation with respect to the pea-derived protein can be in the range of 0.2 to 1.5 mass%, can be in the range of 0.3 to 1.2 mass%, or can be in the range of 0.4 to 0.8 mass%. By setting the content of the salt of monovalent cation with respect to the pea-derived protein within an appropriate range, a desired aspect ratio is easily obtained in the fiber after fibrillation.

[0031] The content of the salt of divalent cation with respect to the pea-derived protein in the texturized fibrous vegetable protein of the present application can be 1.0 mass% or less, can be 0.8 mass% or less, can be 0.6 mass% or less, can be 0.4 mass% or less, can be 0.2 mass% or less, can be 0.1 mass% or less, or can be 0.01 mass% or less. Here, the salt of divalent cation refers to a salt composed of a divalent cation and an anion having an arbitrary valence. As non-limiting examples of the divalent cation, calcium ions, magnesium ions, and the like can be given. Typically, the lower the content of the salt of divalent cation with respect to the pea-derived protein, the more easily a desired aspect ratio is obtained.

[0032] The water content of the texturized fibrous vegetable protein of the present application is not particularly limited. For example, the water content of the texturized fibrous vegetable protein can be 10 mass% or less, can be 8 mass% or less, or can be 6 mass% or less. Typically, the smaller the water content of the texturized fibrous vegetable protein, the more easily the storage stability is improved.

[0033] The texturized fibrous vegetable protein of the present application can contain other components. For example, the texturized fibrous vegetable protein of the present application can further contain at least one selected from the group consisting of other vegetable proteins, animal proteins, dietary fibers, grain flours, fruit juices, vegetables, starches, oils and fats, seasonings, spices, pigments, flavorings, and enzymes.

[0034] The texturized fibrous vegetable protein of the present application can also be used as a cooking raw material for replacing various foods regardless of animal / vegetable. The texturized fibrous vegetable protein of the present application can be used, for example, as a cooking raw material for replacing at least one livestock meat selected from the group consisting of beef, pork, horse meat, mutton, goat meat, and chicken. In addition, the texturized fibrous vegetable protein of the present application can also be used, for example, as a cooking raw material for replacing fish meat. In addition, the texturized fibrous vegetable protein of the present application can also be used, for example, as a cooking raw material for replacing vegetables such as carrots, burdocks, onions, and radishes.

[0035] The texturized fibrous vegetable protein of the present application can be produced, for example, by treating a pea-derived protein with a salt of a monovalent cation using an extruder or the like to texturize into a fibrous form. The extrudate can be dried as needed to achieve a desired water content.

[0036] [Defibrillated material of texturized fibrous vegetable protein] The defibrillated material of the texturized fibrous vegetable protein of the present application contains a pea-derived protein. Typically, if the defibrillated material of the texturized fibrous vegetable protein contains a pea-derived protein, a desired aspect ratio is easily obtained. In addition, typically, if the defibrillated material of the texturized fibrous vegetable protein contains a pea-derived protein, generation of an offensive odor of a methylal, 2-pentylfuran, or the like is easily suppressed.

[0037] Peas are available in green, yellow, brown, and the like, and any of them can be used. Typically, if a yellow pea is used, a desired aspect ratio is easily obtained. The pea-derived protein can be any of a pea powder, a concentrated pea protein, and an isolated pea protein. Typically, if an isolated pea protein is used, a desired aspect ratio is easily obtained.

[0038] The defibrillated material of the texturized fibrous vegetable protein can not contain a soybean-derived protein, or can substantially not contain a soybean-derived protein. Typically, by making the defibrillated material of the texturized fibrous vegetable protein not contain a soybean-derived protein, a desired aspect ratio is easily obtained. In addition, typically, by making the defibrillated material of the texturized fibrous vegetable protein not contain a soybean-derived protein, generation of an offensive odor of a methylal, 2-pentylfuran, or the like is easily suppressed. Here, "substantially not contain a soybean-derived protein" means that the content of a soybean-derived protein in vegetable proteins contained in the defibrillated material of the texturized fibrous vegetable protein is 10% by mass or less. The content of a soybean-derived protein in vegetable proteins contained in the defibrillated material of the texturized fibrous vegetable protein can be 5% by mass or less, can be 3% by mass or less, or can be 1% by mass or less.

[0039] The defibrillated material of the texturized fibrous vegetable protein of the present application contains a salt of a monovalent cation. As for the kind of the salt of a monovalent cation and the content thereof, the content described in the item of the texturized fibrous vegetable protein of the present application can be directly applied.

[0040] The content of the salt of divalent cation in the defibrated product of the texturized fibrous vegetable protein of the present application can be 1.0% by mass or less, 0.8% by mass or less, 0.6% by mass or less, 0.4% by mass or less, 0.2% by mass or less, 0.1% by mass or less, or 0.01% by mass or less, relative to the pea-derived protein. Here, the salt of divalent cation refers to a salt composed of a divalent cation and an anion having an arbitrary valence. As non-limiting examples of the divalent cation, calcium ions, magnesium ions, and the like can be given. Typically, the lower the content of the salt of divalent cation relative to the pea-derived protein, the more easily the desired aspect ratio is obtained.

[0041] The water content of the defibrated product of the texturized fibrous vegetable protein of the present application is not particularly limited. For example, the water content of the defibrated product of the texturized fibrous vegetable protein can be in the range of 40% by mass to 80% by mass, or in the range of 50% by mass to 70% by mass. By having the water content of the defibrated product of the texturized fibrous vegetable protein in an appropriate range, it is easy to impart an excellent mouthfeel to a food product.

[0042] The defibrated product of the texturized fibrous vegetable protein of the present application can also contain other ingredients. For example, the defibrated product of the texturized fibrous vegetable protein of the present application can further contain at least one selected from the group consisting of other vegetable proteins, animal proteins, dietary fibers, grain flours, fruit juices, vegetables, starches, oils and fats, seasonings, spices, pigments, flavorings, and enzymes.

[0043] The defibrated product of the texturized fibrous vegetable protein of the present application can also be used as a cooking raw material for replacing various fibrous food products regardless of animal / vegetable. The defibrated product of the texturized fibrous vegetable protein of the present application can be used, for example, as a cooking raw material for replacing at least one kind of livestock meat selected from the group consisting of beef, pork, horse meat, mutton, goat meat, and chicken. In addition, the defibrated product of the texturized fibrous vegetable protein of the present application can also be used, for example, as a cooking raw material for replacing fish meat. In addition, the defibrated product of the texturized fibrous vegetable protein of the present application can also be used, for example, as a cooking raw material for replacing vegetables such as carrots, burdocks, onions, radishes, and the like.

[0044] The number average length of the fiber contained in the defibrated product of the texturized fibrous vegetable protein of the present application is not particularly limited. For example, the number average length of the fiber contained in the defibrated product of the texturized fibrous vegetable protein can be 18 mm or more, 19 mm or more, 20 mm or more, or 20.6 mm or more. Typically, the longer the number average length of the fiber contained in the defibrated product of the texturized fibrous vegetable protein, the more easily an excellent mouthfeel is imparted to a food product.

[0045] 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, 50 mm or less, 30 mm or less, or 25 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.

[0046] 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 18 mm to 100 mm, 19 mm to 50 mm, 20 mm to 30 mm, or 20.6 mm to 25 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.

[0047] The content of fibers with an aspect ratio of less than 7.5 in the defibrated material of texturized fibrous vegetable protein of the present invention is not particularly limited. For example, the content of fibers with an aspect ratio of less than 7.5 in the defibrated material of texturized fibrous vegetable protein can be 70% or less, 68% or less, 66% or less, 64% or less, 60% or less, or 55% or less, based on number. Typically, a lower content of fibers with an aspect ratio of less than 7.5 in the defibrated material of texturized fibrous vegetable protein tends to impart a superior texture to food.

[0048] In the defibrated material of texturized fibrous vegetable protein, the content of fibers having an aspect ratio of less than 7.5 may be 0% or more, 5% or more, 10% or more, 15% or more, 20% or more, or 25% or more, on a number basis. Typically, a higher content of fibers having an aspect ratio of less than 7.5 in the defibrated material of texturized fibrous vegetable protein indicates higher production efficiency.

[0049] The upper limit and lower limit of the content rate of fibers having an aspect ratio of less than 7.5 in the defibrated material of the texturized fibrous vegetable protein can be arbitrarily combined within the scope of the present application. For example, the content rate of fibers having an aspect ratio of less than 7.5 in the defibrated material of the texturized fibrous vegetable protein, in terms of the amount standard, can be within the range of 0% to 70%, can be within the range of 5% to 68%, can be within the range of 10% to 66%, can be within the range of 15% to 64%, can be within the range of 20% to 60%, or can be within the range of 25% to 55%. By bringing the content rate of fibers having an aspect ratio of less than 5 in the defibrated material of the texturized fibrous vegetable protein within an appropriate range, the defibrated material capable of imparting an excellent mouthfeel to food can be efficiently produced.

[0050] The content rate of fibers having an aspect ratio of 10 or more in the defibrated material of the texturized fibrous vegetable protein of the present application is not particularly limited. For example, the content rate of fibers having an aspect ratio of 10 or more in the defibrated material of the texturized fibrous vegetable protein, in terms of the amount standard, can be 10% or more, can be 11% or more, can be 12% or more, can be 13% or more, can be 14% or more, or can be 15% or more. Typically, the higher the content rate of fibers having an aspect ratio of 10 or more in the defibrated material of the texturized fibrous vegetable protein, the more easily an excellent mouthfeel can be imparted to food.

[0051] The content rate of fibers having an aspect ratio of 10 or more in the defibrated material of the texturized fibrous vegetable protein, in terms of the amount standard, can be 100% or less, can be 60% or less, can be 50% or less, can be 40% or less, can be 30% or less, or can be 20% or less. Typically, the lower the content rate of fibers having an aspect ratio of 10 or more in the defibrated material of the texturized fibrous vegetable protein, the higher the production efficiency.

[0052] The upper limit and lower limit of the content rate of fibers having an aspect ratio of 10 or more in the defibrated material of the texturized fibrous vegetable protein can be arbitrarily combined within the scope of the present application. For example, the content rate of fibers having an aspect ratio of 10 or more in the defibrated material of the texturized fibrous vegetable protein, in terms of the amount standard, can be within the range of 10% to 100%, can be within the range of 11% to 60%, can be within the range of 12% to 50%, can be within the range of 13% to 40%, can be within the range of 14% to 30%, or can be within the range of 15% to 20%. By bringing the content rate of fibers having an aspect ratio of 10 or more in the defibrated material of the texturized fibrous vegetable protein within an appropriate range, the defibrated material capable of imparting an excellent mouthfeel to food can be efficiently produced.

[0053] The content of fibers having an aspect ratio of 7.5 or more and less than 10 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 an aspect ratio of 7.5 or more and less than 10 in the defibrated product of the texturized fibrous vegetable protein, in terms of the number standard, can be 20% or more, can be 22% or more, can be 24% or more, or can be 25% or more. 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, in terms of the number standard, can be 90% or less, can be 80% or less, can be 70% or less, or can be 60% or less.

[0054] The upper limit and the lower limit of the content of fibers having an aspect ratio of 7.5 or more and less than 10 in the defibrated product of the texturized fibrous vegetable protein can be arbitrarily combined within the scope of the present application. For example, the content of fibers having an aspect ratio of 7.5 or more and less than 10 in the defibrated product of the texturized fibrous vegetable protein, in terms of the number standard, can be in the range of 20% to 90%, can be in the range of 22% to 80%, can be in the range of 24% to 70%, or can be in the range of 25% to 60%.

[0055] 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, in terms of the number standard, can be 20% or less, can be 15% 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.

[0056] The content of fibers having a length of less than 10 mm in the defibrated product of the texturized fibrous vegetable protein, in terms of the number standard, 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, in terms of the number standard, can be in the range of 0% to 20%, can be in the range of 0% to 15%, can be in the range of 0% to 10%, or can be in the range of 0% to 5%.

[0057] The content of fibers having a length of 30 mm or more in the defibrated material of the texturized fibrous vegetable protein according to the present application is not particularly limited. For example, the content of fibers having a length of 30 mm or more in the defibrated material of the texturized fibrous vegetable protein can be 2% or more, can be 3% or more, can be 5% or more, can be 7% or more, or can be 10% or more, in terms of the amount standard. Typically, the higher the content of fibers having a length of 30 mm or more in the defibrated material of the texturized fibrous vegetable protein, the more easily an excellent mouthfeel can be imparted to a food product.

[0058] The content of fibers having a length of 30 mm or more in the defibrated material of the texturized fibrous vegetable protein according to the present application is not particularly limited. For example, the content of fibers having a length of 30 mm or more in the defibrated material of the texturized fibrous vegetable protein can be 2% or more, can be 3% or more, can be 5% or more, can be 7% or more, or can be 10% or more, in terms of the amount standard. Typically, the higher the content of fibers having a length of 30 mm or more in the defibrated material of the texturized fibrous vegetable protein, the more easily an excellent mouthfeel can be imparted to a food product.

[0059] The upper limit value and the lower limit value of the content of fibers having a length of 30 mm or more in the defibrated material of the texturized fibrous vegetable protein can be arbitrarily combined within the scope of the present application. For example, the content of fibers having a length of 30 mm or more in the defibrated material of the texturized fibrous vegetable protein can be in the range of 2% to 100%, can be in the range of 3% to 50%, can be in the range of 5% to 40%, can be in the range of 7% to 30%, or can be in the range of 10% to 20%, in terms of the amount standard. By making the content of fibers having a length of 30 mm or more in the defibrated material of the texturized fibrous vegetable protein within an appropriate range, a defibrated material that can impart an excellent mouthfeel to a food product can be efficiently produced.

[0060] The content of fibers having a length of 10 mm or more and less than 30 mm in the defibrated material of the texturized fibrous vegetable protein according to the present application is not particularly limited. For example, the content of fibers having a length of 10 mm or more and less than 30 mm in the defibrated material of the texturized fibrous vegetable protein can be 50% or more, can be 60% or more, can be 70% or more, or can be 80% or more, in terms of the amount standard. For example, the content of fibers having a length of 10 mm or more and less than 30 mm in the defibrated material of the texturized fibrous vegetable protein can be 98% or less, can be 95% or less, can be 92% or less, or can be 90% or less, in terms of the amount standard.

[0061] The upper limit value and the lower limit value of the content rate of fibers having a length of 10 mm or more and less than 30 mm in the defibrated product of the texturized fibrous vegetable protein can be arbitrarily combined within the scope of the present application. For example, the content rate of fibers having a length of 10 mm or more and less than 30 mm in the defibrated product of the texturized fibrous vegetable protein can be in the range of 50% to 98%, can be in the range of 60% to 95%, can be in the range of 70% to 92%, or can be in the range of 80% to 90% in terms of the number standard.

[0062] The number average width of the fibers contained in the defibrated product of the texturized fibrous vegetable protein of the present application is not particularly limited. For example, the number average width of the fibers contained in the defibrated product 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 larger the number average width of the fibers contained in the defibrated product of the texturized fibrous vegetable protein, the more easily an excellent mouthfeel can be imparted to a food.

[0063] For example, the number average width of the fibers contained in the defibrated product 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 contained in the defibrated product of the texturized fibrous vegetable protein, the higher the production efficiency.

[0064] The upper limit value and the lower limit value of the number average width of the fibers contained in the defibrated product 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 contained in the defibrated product of the texturized fibrous vegetable protein can be in the range of 1 mm to 10 mm, can be in the range of 2 mm to 8 mm, or can be in the range of 3 mm to 5 mm. By making the number average width of the fibers contained in the defibrated product of the texturized fibrous vegetable protein within an appropriate range, a defibrated product capable of imparting an excellent mouthfeel to a food can be efficiently manufactured.

[0065] The defibrated product of the texturized fibrous vegetable protein of the present application can be manufactured, for example, by a method including a step of processing the texturized fibrous vegetable protein of the present application 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, as necessary after the texturized fibrous vegetable protein of the present application is soaked.

[0066] 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 be involved.

[0067] 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 that of the second surface; (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.

[0068] 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.

[0069] 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.

[0070] 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.

[0071] In the present method, a grinding device can also be used. The grinding device referred to herein is a device that treats a treated object by grinding the treated object between a member having a first surface and a member having a second surface opposite to the first surface.

[0072] As non-limiting examples of such grinding devices, there are stone mortar, rotary stone mortar, mortar, pestle, and attritor, etc. The grinding device can be manual or can be powered. Note that the "stone mortar" and "rotary stone mortar" referred to here do not necessarily have to be made of stone, but refer to all devices commonly referred to as "stone mortar type". That is, the "stone mortar" and "rotary stone mortar" can be made of metal, can be made of ceramic, can be made of wood, or can be made of resin. As examples of rotary stone mortars, there are "Supermasscolloider (super micro grinder) MKZA10-15J" manufactured by Kakuhiko Sangyo Co., Ltd., etc.

[0073] In the case of using a stone mortar or a rotary stone mortar, for example, the member having the first surface is the lower stone and the member having the second surface is the upper stone. However, it can be the reverse. In the case of using a mortar, for example, the member having the first surface is the bowl and the member having the second surface is the grinding rod. However, it can be the reverse. In the case of using a pestle or an attritor, for example, the member having the first surface is the bowl and the member having the second surface is the pestle. However, it can be the reverse.

[0074] [Method for improving anti-disintegration of texturized fibrous vegetable protein] The present application also includes a method for improving the anti-disintegration of texturized fibrous vegetable protein. The method for improving the anti-disintegration of texturized fibrous vegetable protein of the present application has the step of adding a salt of monovalent cation in an amount of 0.1 mass% or more and less than 2 mass% with respect to the vegetable protein. Typically, the addition of the monovalent cation is performed within a device (e.g., an extruder, etc.) at the time of manufacturing the texturized fibrous vegetable protein. According to the method for improving the anti-disintegration of texturized fibrous vegetable protein of the present application, at the time of disintegration, the fibers become less likely to break and it becomes easier to obtain fibers having a desired aspect ratio and / or length. As for the kind of the salt of monovalent cation, the content described in the item of the texturized fibrous vegetable protein of the present application can be directly applied.

[0075] In the method for improving the anti-disintegration of texturized fibrous vegetable protein, the amount of the salt of monovalent cation added, for example, can be 0.2 mass% or more, can be 0.3 mass% or more, or can be 0.4 mass% or more with respect to the vegetable protein. Typically, within the above range, the more the amount of the salt of monovalent cation added with respect to the vegetable protein, the easier the quality of the texturized fibrous vegetable protein becomes stable. Also, for example, the amount of the salt of monovalent cation added with respect to the vegetable protein can be 1.5 mass% or less, can be 1.2 mass% or less, or can be 0.8 mass% or less. Typically, within the above range, the less the amount of the salt of monovalent cation added with respect to the vegetable protein, the less the influence on the taste.

[0076] The upper limit and the lower limit of the amount of the salt of monovalent cation added with respect to the plant protein can be combined arbitrarily within the scope of the present application. For example, the amount of the salt of monovalent cation added with respect to the plant protein can be in the range of 0.2 to 1.5 mass%, can be in the range of 0.3 to 1.2 mass%, or can be in the range of 0.4 to 0.8 mass%. By setting the amount of the salt of monovalent cation added with respect to the plant protein within an appropriate range, a desired aspect ratio is easily obtained in the fiber after fibrillation.

[0077] In the method for improving the fibrillation resistance of the texturized fibrous plant protein of the present application, the salt of divalent cation can not be added at all, or can be added substantially. Here, "substantially" means that the divalent cation is not added intentionally, except for the divalent cation that is inevitably mixed in, such as a substance contained in the raw material. The amount of the salt of divalent cation added with respect to the plant protein can be 1.0 mass% or less, can be 0.8 mass% or less, can be 0.6 mass% or less, can be 0.4 mass% or less, can be 0.2 mass% or less, can be 0.1 mass% or less, can be 0.01 mass% or less, or can be 0 mass%. Here, the salt of divalent cation refers to a salt composed of a divalent cation and an anion having an arbitrary valence. As a non-limiting example of the divalent cation, calcium ions, magnesium ions, and the like can be given. Typically, the lower the content of the salt of divalent cation with respect to the plant protein, the more easily a desired aspect ratio is obtained.

[0078] The plant 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, and the like can be given. 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), and the like can be given.

[0079] In particular, the plant protein can contain a protein derived from pea. Typically, if the plant protein contains a protein derived from pea, a desired aspect ratio is easily obtained. In addition, typically, if the plant protein contains a protein derived from pea, the generation of an offensive odor of, for example, hexanal, 2-pentylfuran, and the like is easily suppressed.

[0080] The pea can be of a green, yellow, brown, or the like variety, and any of these can be used. Typically, if a yellow pea is used, the desired aspect ratio is easily obtained. The protein derived from the pea can be any of a pea flour, a concentrated pea protein, an isolated pea protein. Typically, if an isolated pea protein is used, the desired aspect ratio is easily obtained.

[0081] The vegetable protein can not contain a protein derived from soybeans, or can substantially not contain a protein derived from soybeans. Typically, by making the vegetable protein not contain a protein derived from soybeans, the desired aspect ratio is easily obtained. Also, typically, by making the vegetable protein not contain a protein derived from soybeans, the production of an undesirable odor of a methional, 2-pentylfuran, or the like is easily suppressed. Here, "substantially not contain a protein derived from soybeans" means that the content of the protein derived from soybeans in the vegetable protein is 10% by mass or less. The content of the protein derived from soybeans in the vegetable protein can be 5% by mass or less, can be 3% by mass or less, or can be 1% by mass or less.

[0082] In the present specification, each specific matter described in one embodiment related to each aspect of the present application can be arbitrarily combined as a new embodiment, and such a new embodiment is to be construed as included in each aspect of the present application.

[0083] Example Hereinafter, the present application will be further specifically described by way of examples, but the present application is not limited by these examples at all.

[0084] [Preparation of textured fibrous vegetable protein] Using the raw materials shown in Table 1, a textured fibrous vegetable protein derived from a pea was prepared under the conditions shown in Table 2.

[0085] [Table 1]

[0086] [Table 2]

[0087] [Evaluation of effects of sodium chloride addition amount] For a textured fibrous vegetable protein derived from a pea prepared using sodium chloride as a salt of a monovalent cation in such a manner that the addition amount thereof with respect to the protein derived from a pea was none (Comparative Example 1), 0.5% by mass (Example 1), 1% by mass (Example 2), and 2% by mass (Comparative Example 2), the aspect ratio and the length of the fibers after defibrillation were evaluated as follows.

[0088] The texturized fibrous vegetable protein derived from peas was soaked by adding 2 times (mass basis) of water and leaving it for 30 minutes. Then, the texturized fibrous vegetable protein was defibrillated using "Supermasscolloider MKZA10-15J" manufactured by Seishin Enterprise Co., Ltd. As the conditions at this time, the size of the gap (clearance: distance) between the processing surfaces was set to 1.5 mm, and the rotation speed was set to 2000 rpm. The defibrillated texturized fibrous vegetable protein derived from peas was put into a bowl containing water, and after individualized into individual fibers, 100 fibers were randomly selected. The selected fibers were arranged on a flat surface, and using "Visual Analyzer IRIS VA400" manufactured by Alpha MOS Japan Co., Ltd., the fibers were photographed from directly above and subjected to image processing, and the size of the major axis of each fiber when approximated as an ellipse was taken as the length, the size of the minor axis was taken as the width, and the value of the length divided by the width was taken as the aspect ratio. The number average width of the fibers was in the range of 3 mm to 5 mm.

[0089] The aspect ratio was divided into three ranges of less than 7.5, 7.5 or more and less than 10, and 10 or more, and the number of fibers corresponding to each range is shown in Table 3. The length was divided into three ranges of less than 10 mm, 10 mm or more and less than 30 mm, and 30 mm or more, and the number of fibers corresponding to each range and the number average length are shown in Table 4.

[0090] [Table 3]

[0091] [Table 4]

[0092] From the above results, it was shown that in Examples 1 and 2, the proportion of fibers having a small aspect ratio decreased, and the proportions of fibers having a large aspect ratio and long fibers significantly increased, compared to Comparative Examples 1 and 2.

[0093] [Assessment in the case of using a salt of a different monovalent cation] The texturized fibrous vegetable protein derived from peas prepared by using a salt of sodium glutamate as the monovalent cation and adjusting the amount added with respect to the pea protein-derived protein to 0.5 mass% (Example 3), 1 mass% (Example 4), and 2 mass% (Comparative Example 3) was evaluated in the same manner as in Example 1, and the aspect ratio of the defibrillated fibers was evaluated.

[0094] Furthermore, the aspect ratio of the fibers after defibration was evaluated in the same manner as in Example 1, etc., for texturized fibrous vegetable proteins derived from peas, prepared using potassium chloride as a monovalent cation salt at an addition amount of 0.5% by mass (Example 5), 1% by mass (Example 6), and 2% by mass (Comparative Example 4) relative to the pea protein.

[0095] The above results are summarized in Table 5.

[0096] [Table 5]

[0097] The above results show that even when sodium glutamate and potassium chloride are used as salts of monovalent cations, the same effect as when sodium chloride is used can be exerted. In particular, potassium salts also show the same results, which shows that the present invention can be effectively utilized when it is desired to reduce the amount of sodium ions in food.

[0098] [Evaluation of the influence of pH] The aspect ratio of the fibers after defibration was evaluated in the same manner as in Example 1, etc., for pea-derived texturized fibrous vegetable proteins prepared by using malic acid instead of a salt of a monovalent cation and adding malic acid at an amount of 1 mass % (Comparative Example 5), 0.5 mass % (Comparative Example 6), and 0.2 mass % (Comparative Example 7) relative to the pea-derived protein.

[0099] Furthermore, the aspect ratio of the fibers after defibration was evaluated in the same manner as in Example 1, etc., for texturized fibrous vegetable protein derived from peas, prepared by using sodium carbonate as a salt of a monovalent cation at an addition amount of 0.2% by mass (Example 7) and 0.5% by mass (Example 8) relative to the pea protein.

[0100] Furthermore, the aspect ratio of the fibers after defibration was evaluated in the same manner as in Example 1, etc., for a pea-derived texturized fibrous vegetable protein prepared by using calcium hydroxide as a salt of a divalent cation instead of a salt of a monovalent cation at an addition amount of 0.4 mass % relative to the pea-derived protein (Comparative Example 8).

[0101] The above results are summarized in Table 6.

[0102] [Table 6]

[0103] The above results indicate that even when using alkaline salts, as long as they are salts of monovalent cations, they can exert the same effects as when using sodium chloride. In addition, the effect of improving the resistance to fibrillation is at least not solely influenced by pH.

[0104] [Evaluation in the case of using a salt of a divalent cation] The aspect ratio of the fibers after defibration was evaluated in the same manner as in Example 1, etc., for pea-derived texturized fibrous vegetable protein prepared by using calcium sulfate, a salt of a divalent cation, instead of a salt of a monovalent cation, and adding the calcium sulfate at an amount of 0.5% by mass (Comparative Example 9), 1% by mass (Comparative Example 10), and 2% by mass (Comparative Example 11) relative to the pea-derived protein.

[0105] Furthermore, the aspect ratio of the fibers after defibration was evaluated in the same manner as in Example 1, etc., for pea-derived texturized fibrous vegetable protein prepared by using calcium chloride as a salt of a divalent cation instead of a salt of a monovalent cation and adding the calcium chloride at an amount of 0.5% by mass (Comparative Example 12), 1% by mass (Comparative Example 13), and 2% by mass (Comparative Example 14) relative to the pea-derived protein.

[0106] Furthermore, magnesium carbonate, a salt of a divalent cation, was used instead of the salt of a monovalent cation, and the addition amount relative to the pea-derived protein was adjusted to 0.5% by mass (Comparative Example 15), 1% by mass (Comparative Example 16), and 2% by mass (Comparative Example 17). Thus, pea-derived texturized fibrous vegetable protein was prepared, and the aspect ratio of the fibers after defibration was evaluated in the same manner as in Example 1.

[0107] The above results are summarized in Table 7.

[0108] [Table 7]

[0109] The above results indicate that when a salt of a divalent cation is used, the aspect ratio tends to decrease.

[0110] Exemplary embodiments of the present invention are described below.

[0111] [1] A texturized fibrous vegetable protein comprising a pea-derived protein and a salt of a monovalent cation, The monovalent cation salt is contained in an amount of 0.1% by mass or more and less than 2% by mass based on the pea-derived protein.

[0112] [2] The texturized fibrous vegetable protein according to [1], wherein the texturized fibrous vegetable protein contains 0.2% by mass or more and less than 1.5% by mass of the monovalent cation salt based on the pea-derived protein.

[0113] [3] The texturized fibrous vegetable protein according to [1] or [2], wherein the protein contains 0.3% by mass or more and less than 1.2% by mass of the monovalent cation salt based on the pea-derived protein.

[0114] [4] The textured fibrous vegetable protein according to any one of [1] to [3], wherein the salt of the monovalent cation is contained in an amount of 0.4 mass% or more and less than 0.8 mass% relative to the protein derived from peas.

[0115] [5] The textured fibrous vegetable protein according to any one of [1] to [4], wherein the salt of the monovalent cation is an alkali metal salt.

[0116] [6] The textured fibrous vegetable protein according to [5], wherein the alkali metal salt is a sodium salt.

[0117] [7] The textured fibrous vegetable protein according to [6], wherein the sodium salt is at least one selected from the group consisting of sodium chloride, sodium glutamate, and sodium carbonate.

[0118] [8] The textured fibrous vegetable protein according to [5], wherein the alkali metal salt is a potassium salt.

[0119] [9] The textured fibrous vegetable protein according to [8], wherein the potassium salt is potassium chloride.

[0120]

[10] The textured fibrous vegetable protein according to any one of [1] to [9], having a water content of 10 mass% or less.

[0121]

[11] The textured fibrous vegetable protein according to any one of [1] to

[10] , having a water content of 8 mass% or less.

[0122]

[12] The textured fibrous vegetable protein according to any one of [1] to

[11] , having a water content of 6 mass% or less.

[0123]

[13] The textured fibrous vegetable protein according to any one of [1] to

[12] , wherein the protein derived from soybeans is not contained.

[0124]

[14] A defibrated product of the textured fibrous vegetable protein according to any one of [1] to

[13] .

[0125]

[15] A defibrated product of a textured fibrous vegetable protein, comprising a protein derived from peas and a salt of a monovalent cation, in an amount of 0.1 mass% or more and less than 2 mass% relative to the protein derived from peas.

[0126]

[16] The defibrated product of texturized fibrous vegetable protein according to

[15] , wherein the salt of the monovalent cation is contained in an amount of 0.2 mass% or more and less than 1.5 mass% with respect to the pea-derived protein.

[0127]

[17] The defibrated product of texturized fibrous vegetable protein according to

[15] or

[16] , wherein the salt of the monovalent cation is contained in an amount of 0.3 mass% or more and less than 1.2 mass% with respect to the pea-derived protein.

[0128]

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

[15] to

[17] , wherein the salt of the monovalent cation is contained in an amount of 0.4 mass% or more and less than 0.8 mass% with respect to the pea-derived protein.

[0129]

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

[15] to

[18] , wherein the salt of the monovalent cation is an alkali metal salt.

[0130]

[20] The defibrated product of texturized fibrous vegetable protein according to

[19] , wherein the alkali metal salt is a sodium salt.

[0131]

[21] The defibrated product of texturized fibrous vegetable protein according to

[20] , wherein the sodium salt is at least one selected from the group consisting of sodium chloride, sodium glutamate, and sodium carbonate.

[0132]

[22] The defibrated product of texturized fibrous vegetable protein according to

[19] , wherein the alkali metal salt is a potassium salt.

[0133]

[23] The defibrated product of texturized fibrous vegetable protein according to

[22] , wherein the potassium salt is potassium chloride.

[0134]

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

[15] to

[23] , wherein a soybean-derived protein is not contained.

[0135]

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

[15] to

[24] , wherein the number average length of the fiber contained is 18 mm or more.

[0136]

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

[15] to

[25] , wherein the number average length of the fiber contained is 18 mm or more and 100 mm or less.

[0137]

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

[15] to

[26] , wherein the number average length of the fiber contained is 19 mm or more and 50 mm or less.

[0138]

[28] The defibrated product of the textured fibrous vegetable protein according to any one of

[15] to

[27] , wherein the number average length of the fibers contained is 20 mm or more and 30 mm or less.

[0139]

[29] The defibrated product of the textured fibrous vegetable protein according to any one of

[15] to

[28] , wherein the number average length of the fibers contained is 20.6 mm or more and 25 mm or less.

[0140]

[30] The defibrated product of the textured fibrous vegetable protein according to any one of

[15] to

[29] , wherein the content rate of the fibers having an aspect ratio of less than 7.5 is 0% or more and 70% or less in terms of the number standard.

[0141]

[31] The defibrated product of the textured fibrous vegetable protein according to any one of

[15] to

[30] , wherein the content rate of the fibers having an aspect ratio of less than 7.5 is 5% or more and 68% or less in terms of the number standard.

[0142]

[32] The defibrated product of the textured fibrous vegetable protein according to any one of

[15] to

[31] , wherein the content rate of the fibers having an aspect ratio of less than 7.5 is 10% or more and 66% or less in terms of the number standard.

[0143]

[33] The defibrated product of the textured fibrous vegetable protein according to any one of

[15] to

[32] , wherein the content rate of the fibers having an aspect ratio of less than 7.5 is 15% or more and 64% or less in terms of the number standard.

[0144]

[34] The defibrated product of the textured fibrous vegetable protein according to any one of

[15] to

[33] , wherein the content rate of the fibers having an aspect ratio of less than 7.5 is 20% or more and 60% or less in terms of the number standard.

[0145]

[35] The defibrated product of the textured fibrous vegetable protein according to any one of

[15] to

[34] , wherein the content rate of the fibers having an aspect ratio of less than 7.5 is 25% or more and 55% or less in terms of the number standard.

[0146]

[36] The defibrated product of the textured fibrous vegetable protein according to any one of

[15] to

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

[0147]

[37] The defibrated product of the textured fibrous vegetable protein according to any one of

[15] to

[36] , wherein the content rate of the fibers having an aspect ratio of 10 or more is 11% or more and 60% or less in terms of the number standard.

[0148]

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

[15] to

[37] , wherein the content of fibers having an aspect ratio of 10 or more is 12% or more and 50% or less in terms of the number standard.

[0149]

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

[15] to

[38] , wherein the content of fibers having an aspect ratio of 10 or more is 13% or more and 40% or less in terms of the number standard.

[0150]

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

[15] to

[39] , wherein the content of fibers having an aspect ratio of 10 or more is 14% or more and 30% or less in terms of the number standard.

[0151]

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

[15] to

[40] , wherein the content of fibers having an aspect ratio of 10 or more is 15% or more and 20% or less in terms of the number standard.

[0152]

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

[15] to

[41] , wherein the content of fibers having an aspect ratio of 7.5 or more and less than 10 is 20% or more and 90% or less in terms of the number standard.

[0153]

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

[15] to

[42] , wherein the content of fibers having an aspect ratio of 7.5 or more and less than 10 is 22% or more and 80% or less in terms of the number standard.

[0154]

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

[15] to

[43] , wherein the content of fibers having an aspect ratio of 7.5 or more and less than 10 is 24% or more and 70% or less in terms of the number standard.

[0155]

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

[15] to

[44] , wherein the content of fibers having an aspect ratio of 7.5 or more and less than 10 is 25% or more and 60% or less in terms of the number standard.

[0156]

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

[15] to

[45] , 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 standard.

[0157]

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

[15] to

[46] , wherein the content of the fibers having a length of less than 10 mm is 0% or more and 15% or less in terms of the number standard.

[0158]

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

[15] to

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

[0159]

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

[15] to

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

[0160]

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

[15] to

[49] , wherein the content of the fibers having a length of 30 mm or more is 2% or more and 100% or less in terms of the number standard.

[0161]

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

[15] to

[50] , wherein the content of the fibers having a length of 30 mm or more is 3% or more and 50% or less in terms of the number standard.

[0162]

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

[15] to

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

[0163]

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

[15] to

[52] , wherein the content of the fibers having a length of 30 mm or more is 7% or more and 30% or less in terms of the number standard.

[0164]

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

[15] to

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

[0165]

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

[15] to

[54] , wherein the content of the fibers having a length of 10 mm or more and less than 30 mm is 50% or more and 98% or less in terms of the number standard.

[0166]

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

[15] to

[55] , wherein the content of the fibers having a length of 10 mm or more and less than 30 mm is 60% or more and 95% or less in terms of the number standard.

[0167]

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

[15] to

[56] , wherein the content of fibers having a length of 10 mm or more and less than 30 mm is 70% or more and 92% or less in terms of the number standard.

[0168]

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

[15] to

[57] , wherein the content of fibers having a length of 10 mm or more and less than 30 mm is 80% or more and 90% or less in terms of the number standard.

[0169]

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

[15] to

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

[0170]

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

[15] to

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

[0171]

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

[15] to

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

[0172]

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

[15] to

[61] , having a water content of 40 mass% or more and 80 mass% or less.

[0173]

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

[15] to

[62] , having a water content of 50 mass% or more and 70 mass% or less.

[0174]

[64] A method for improving the defibration resistance of a texturized fibrous vegetable protein, comprising the step of adding a salt of a monovalent cation in an amount of 0.1 mass% or more and less than 2 mass% with respect to the vegetable protein.

[0175]

[65] The method for improving the defibration resistance of a texturized fibrous vegetable protein according to

[64] , wherein, in the step, the salt of the monovalent cation is added in an amount of 0.2 mass% or more and less than 1.5 mass% with respect to the vegetable protein.

[0176]

[66] The method for improving the defibration resistance of a texturized fibrous vegetable protein according to

[64] or

[65] , wherein, in the step, the salt of the monovalent cation is added in an amount of 0.3 mass% or more and less than 1.2 mass% with respect to the vegetable protein.

[0177]

[67] The method for improving the resistance to disintegration of a textured fibrous vegetable protein according to any one of

[64] to

[66] , wherein, in the process, 0.4 mass% or more and less than 0.8 mass% of the salt of the monovalent cation is added with respect to the vegetable protein.

[0178]

[68] The method according to any one of

[64] to

[67] , wherein the vegetable protein is a protein derived from pea.

[0179]

[69] The method according to any one of

[64] to

[68] , wherein the salt of the monovalent cation is an alkali metal salt.

[0180]

[70] The method according to

[69] , wherein the alkali metal salt is a sodium salt.

[0181]

[71] The method according to

[70] , wherein the sodium salt is at least one selected from the group consisting of sodium chloride, sodium glutamate, and sodium carbonate.

[0182]

[72] The method according to

[69] , wherein the alkali metal salt is a potassium salt.

[0183]

[73] The method according to

[72] , wherein the potassium salt is potassium chloride.

Claims

1. A texturized fibrous vegetable protein, characterized in that, a salt of a monovalent cation derived from a pea, a salt of a monovalent cation derived from a pea, 2. The texturized fibrous vegetable protein of claim 1, wherein, the salt of the monovalent cation is an alkali metal salt.

3. The texturized fibrous vegetable protein of claim 2, wherein, the alkali metal salt is a sodium salt.

4. The texturized fibrous vegetable protein of claim 3, wherein, the sodium salt is at least one selected from the group consisting of sodium chloride, sodium glutamate, and sodium carbonate.

5. The tissue fibrillated plant protein of claim 2, wherein, the alkali metal salt is a potassium salt.

6. The tissue fibrillated plant protein of claim 5, wherein, the potassium salt is potassium chloride.

7. The texturized fibrous vegetable protein of claim 1 or 2, wherein, the water content of the textured fibrous vegetable protein is 10 mass% or less.

8. The texturized fibrous vegetable protein of claim 1 or 2, wherein, the textured fibrous vegetable protein does not contain a protein derived from soybeans.

9. A defibrated product of the textured fibrous vegetable protein according to claim 1 or 2.

10. A defibrillated material of a textured fibrous plant protein, characterized in that, a salt of a monovalent cation derived from a pea, a salt of a monovalent cation derived from a pea, 11. The defibrillated organified fibrous vegetable protein according to claim 10, wherein, the salt of the monovalent cation is an alkali metal salt.

12. The defibrillated organified fibrous vegetable protein of claim 11, wherein, the alkali metal salt is a sodium salt.

13. The defibrillated texturized fibrous vegetable protein of claim 12, wherein, the sodium salt is at least one selected from the group consisting of sodium chloride, sodium glutamate, and sodium carbonate.

14. The defibrillated organified fibrous vegetable protein of claim 11, wherein, the alkali metal salt is a potassium salt.

15. The defibrillated organified fibrous vegetable protein of claim 14, wherein, the potassium salt is potassium chloride.

16. The defibrillated material of texturized fibrous vegetable protein according to claim 10 or 11, wherein, the defibrated product of the textured fibrous vegetable protein does not contain a protein derived from soybeans.

17. The defibrillated texturized fibrous vegetable protein of claim 10 or 11, wherein, the number average length of the fibers contained in the defibrated product of the textured fibrous vegetable protein is 18 mm or more.

18. The defibrillated texturized fibrous vegetable protein of claim 10 or 11, wherein, the content of fibers having an aspect ratio of less than 7.5 is 70% or less in terms of the number standard.

19. The defibrillated texturized fibrous vegetable protein of claim 10 or 11, wherein, the content of fibers having an aspect ratio of 10 or more is 10% or more in terms of the number standard.

20. The defibrillated texturized fibrous vegetable protein of claim 10 or 11, wherein, the content of fibers having an aspect ratio of 7.5 or more and less than 10 is 20% or more and 90% or less in terms of the number standard.

21. The defibrillated material of texturized fibrous vegetable protein according to claim 10 or 11, wherein, the content of fibers having a length of less than 10 mm is 20% or less in terms of the number standard.

22. The defibrillated texturized fibrous vegetable protein of claim 10 or 11, wherein, the content of fibers having a length of 30 mm or more is 2% or more in terms of the number standard.

23. The defibrillated texturized fibrous vegetable protein of claim 10 or 11, wherein, the content of fibers having a length of 10 mm or more and less than 30 mm is 50% or more and 98% or less in terms of the number standard.

24. The defibrillated texturized fibrous vegetable protein of claim 10 or 11, wherein, the number average width of the fibers contained in the defibrated product of the textured fibrous vegetable protein is 1 mm or more and 10 mm or less.

25. The defibrillated texturized fibrous vegetable protein of claim 10 or 11, wherein, the water content of the defibrated product of the textured fibrous vegetable protein is 40 mass% or more and 80 mass% or less.

26. A method for increasing the resistance to disintegration of a textured fibrous vegetable protein, characterized in that a process of adding 0.1 mass% or more and less than 2 mass% of a salt of a monovalent cation with respect to a vegetable protein. the vegetable protein is a protein derived from a pea.

27. The method of claim 26, wherein, the salt of the monovalent cation is an alkali metal salt.

28. The method of claim 26 or 27, wherein, the alkali metal salt is a sodium salt.

29. The method according to claim 28, wherein, the sodium salt is at least one selected from the group consisting of sodium chloride, sodium glutamate, and sodium carbonate.

30. The method of claim 29, wherein, the alkali metal salt is a potassium salt.

31. The method of claim 28, wherein, the potassium salt is potassium chloride.

32. The method of claim 31, wherein, ​

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