Alternative shaped meat

Abstract

This substitute molded meat contains a protein food material having a fibrous region in at least a portion thereof, the average value of the ratio of the length of the long axis to the length of the short axis of voids present in a cross-section parallel to the fiber direction of the protein food material is 2 or more, and the following (1) and (2) are satisfied at the same time in multiple cumulative biting measurements. Pliabiity < 2.94... (1) Brittlenesses > 1.06... (2)

Description

Technical Field

[0001] This invention relates to an alternative to molded meat. Background Technology

[0002] Meat is a widely consumed food source worldwide. However, from a health perspective, efforts are being made to control meat intake and increase the consumption of meat substitutes made from plant-based proteins such as soybeans. Consequently, various processing technologies have been developed to obtain meat substitutes using these protein sources.

[0003] For example, Japanese Patent Application Publication No. 60-221041 discloses a method for obtaining fibrous protein material from a protein-containing mixture containing oilseed protein, wheat gluten, and water using an extruder with a twin-screw. Japanese Patent Application Publication No. 64-23856 discloses a method for obtaining a protein food material with a dense texture by cooling a die disposed at the front end of an extruder having a twin-screw that extrudes the aforementioned protein-containing mixture. Summary of the Invention

[0004] The technical problem to be solved by the invention

[0005] Meat substitutes tend to be required to simultaneously mimic the fibrous texture (meaty texture) of meat and to have a chewy and satisfying mouthfeel similar to that of cooked meat. This tendency is particularly evident in one form: meat substitutes.

[0006] In this invention, the meat substitute having "imitates the fibrous feel of meat" means that when observing the cross-section of the meat substitute, the cross-section appears to have a fibrous feel similar to that of a cross-section cut parallel to the muscle fibers of meat.

[0007] In this invention, the meat substitute having a "bite-tight and chewy texture" means that when chewing the meat substitute, one feels the same elasticity and easy bite as when chewing heated meat.

[0008] The present invention was made in view of this situation, and one embodiment of the present invention aims to solve the problem of providing an alternative shaped meat having a texture that mimics the fibrous texture of meat, as well as the bite feel and chewiness of meat.

[0009] means for solving technical problems

[0010] The present invention includes the following embodiments.

[0011] [1] An alternative meat substitute comprising a protein food material having at least a portion of fibrous regions.

[0012] The average ratio of the length of the long axis to the length of the short axis of the voids present in the cross section parallel to the fiber direction of the protein food material is 2 or more, and simultaneously satisfies (1) and (2) below in the multiple cumulative bite test.

[0013] Pliability < 2.94… (1)

[0014] Brittleness > 1.06… (2)

[0015] [2] According to the alternative meat shaper described in [1], wherein,

[0016] Protein food materials have a porous structure.

[0017] [3] The alternative meat according to [1] or [2] comprises the following protein food materials, namely,

[0018] In a cross-section parallel to the direction orthogonal to the fiber direction of the protein food material, there is 0.1 mm. 2 The proportion of the number of voids in the following cross-sectional areas is 45% or more, which is the proportion of all voids present on the cross-section of protein food materials.

[0019] [4] The alternative molded meat according to any one of [1] to [3], wherein,

[0020] Protein food materials also meet the following (3) in the multiple cumulative bite test.

[0021] 2000 < Tenderness [gw / cm] 2 ] / Measure the thickness of the sample [mm] <7500… (3)

[0022] [5] The alternative molded meat according to any one of [1] to [4], wherein,

[0023] Protein food materials also meet the following (4) in the multiple cumulative bite test.

[0024] 375 < Toughness [gw·cm / cm] 2 ] / Measure the thickness of the sample [mm] <2000… (4)

[0025] [6] The alternative molded meat according to any one of [1] to [5], wherein,

[0026] Protein food ingredients include plant-based proteins.

[0027] [7] The alternative molded meat according to any one of [1] to [6], wherein,

[0028] Protein food ingredients are arranged in a specified direction.

[0029] [8] The alternative formed meat according to [6] or [7], wherein,

[0030] Plant-based proteins include at least one protein selected from the group consisting of defatted soy protein and wheat gluten.

[0031] [9] The alternative meat according to [8] comprises:

[0032] For protein food materials, the mass ratio of defatted soy protein to wheat gluten is 1.5 to 4.

[0033]

[10] The alternative molded meat according to any one of [1] to [9], wherein,

[0034] Protein food ingredients also contain coloring agents.

[0035]

[11] The alternative molded meat according to any one of [1] to

[10] further comprises a binder.

[0036]

[12] According to the alternative formed meat described in

[11] , wherein,

[0037] The adhesive contains polysaccharides.

[0038]

[13] The alternative molded meat according to any one of [1] to

[12] further comprises a fat-simulating composition.

[0039]

[14] The alternative meat according to

[13] , wherein,

[0040] The fat-simulating composition comprises: particulate matter containing oils with a melting point of 0.1°C or higher; and an edible ionic crosslinked polymer, which is crosslinked by cationic crosslinking, wherein the average particle size of the particulate matter is 50 μm or higher and 500 μm or lower.

[0041] Invention Effects

[0042] According to one embodiment of the present invention, it is possible to provide an alternative meat with a texture that mimics the fibrous feel, bite feel, and chewiness of meat. Attached Figure Description

[0043] Figure 1 It is a graph used to illustrate the stress curves obtained through multiple cumulative biting measurements.

[0044] Figure 2 This is a cross-sectional schematic diagram illustrating an example of a biaxial extruder.

[0045] Figure 3It is a graph in which the Pliability obtained in each embodiment and comparative example is plotted on the horizontal axis and Brittleness is plotted on the vertical axis. Detailed Implementation

[0046] The following describes an embodiment as an example of the present invention. These descriptions and examples are illustrative of the embodiments and do not limit the scope of the invention.

[0047] Within the numerical ranges described in this specification, the upper or lower limit of a numerical range can be replaced with the upper or lower limit of other numerical ranges described in different stages. Furthermore, within the numerical ranges described in this specification, the upper or lower limit can be replaced with the values ​​shown in the embodiments.

[0048] Each component can contain multiple corresponding substances.

[0049] When referring to the amount of each component in a composition, or when there are multiple substances in the composition corresponding to each component, unless otherwise specified, the total amount of the multiple substances in the composition is used.

[0050] The term "process" includes not only independent processes, but also processes that can achieve their intended function, even if they cannot be clearly distinguished from other processes.

[0051] In this specification, a combination of two or more preferred methods is a more preferred method.

[0052] <Meat Alternatives>

[0053] The alternative meat to be formed in this invention is as follows: it comprises a protein food material having at least a portion of fibrous regions, wherein the average ratio of the length of the long axis to the length of the short axis of the voids present in the cross section parallel to the fibrosis direction is 2 or more, and simultaneously satisfies (1) and (2) below in a multiple cumulative bite test.

[0054] Pliability < 2.94… (1)

[0055] Brittleness > 1.06… (2)

[0056] The substitute meat involved in this invention has a texture that mimics the fibrous feel, bite sensation, and chewiness of animal meat. The reason for this is speculated to be as follows.

[0057] Meat substitutes tend to have both the fibrous texture that mimics that of meat and the chewy and satisfying mouthfeel of cooked meat.

[0058] In response to the above requirements, the inventors focused on the substitution of meat for protein food materials containing at least a portion of fibrous regions, the lengths of the long and short axes of the voids in the cross-section of the protein food material, and the mechanical properties exhibited by the protein food material. Furthermore, they obtained the following insight: the average value of the ratio of the length of the long axis to the length of the short axis of the voids present in a cross-section parallel to the fibrous direction of the protein food material (hereinafter also referred to as the "aspect ratio of the voids") and the Pliability and Brittleness in multiple cumulative bite tests are within a specified range, which helps to mimic the fibrous texture, bite feel, and chewiness of meat.

[0059] Based on the above insights, the alternative molded meat involved in the present invention comprises at least a portion of protein food material having fibrous regions, wherein the average ratio of the length of the long axis to the length of the short axis of the voids present in the cross section parallel to the fiber direction of the protein food material is 2 or more, and simultaneously satisfies (1) and (2) above in multiple cumulative bite tests, thereby having a texture that mimics the fibrous feel, bite feel and chewiness of meat.

[0060] More specifically, it is speculated that the alternative molded meat involved in the present invention comprises a protein food material that has excellent processability (specifically, tearability) due to the aspect ratio of the voids being 2 or more, and satisfies the specific mechanical properties of (1) and (2) above, thereby achieving a texture that mimics the fibrous feel, bite feel, and chewiness of meat.

[0061] In contrast, prior art, including the technologies described in Japanese Patent Application Publication No. 60-221041 and Japanese Patent Application Publication No. 64-23856, did not focus on matters equivalent to the aspect ratio and mechanical properties of the voids in protein food materials having at least a portion of fibrous regions.

[0062] The following is a detailed description of the alternative meat substitute involved in this invention.

[0063] The alternative shaped meat involved in this invention comprises at least a portion of a protein food material having fibrous regions (hereinafter also referred to as "protein food material").

[0064] Hereinafter, the protein food materials contained in the alternative meat substitutes involved in this invention will be described.

[0065] (Protein food ingredients)

[0066] In the protein food material contained in the alternative meat of the present invention, the average ratio of the length of the long axis to the length of the short axis of the voids present in the cross section parallel to the fiber direction is 2 or more, and the following (1) and (2) are satisfied simultaneously in the multiple cumulative bite test.

[0067] Pliability < 2.94… (1)

[0068] Brittleness > 1.06… (2)

[0069] <The Morphology of Protein Food Materials>

[0070] Protein food materials have fibrous regions in at least a portion.

[0071] Here, "having fibrous areas in at least a portion" means that at least a portion of the protein food material has areas with striped unevenness.

[0072] <<Average Aspect Ratio of the Voids>>

[0073] In the protein food material contained in the alternative meat of the present invention, the average value of the ratio of the length of the long axis to the length of the short axis of the voids existing in the cross section parallel to the fiber direction (the aspect ratio of the voids) is 2 or more.

[0074] In this invention, "fiber orientation" refers to the length direction of the fibers present in the fibrous region of the protein food material, which is determined by the following method.

[0075] When the protein food material being measured has a size that can be torn by a tearing mechanism (e.g., by hand), "fiber direction" refers to the direction in which the protein food material is torn.

[0076] Specifically, the protein food material to be tested is held at one end and torn in the tearing direction to obtain a test sample. Looking down at the obtained test sample, two points are randomly selected at a distance of 5 mm from any tear line parallel to the tearing direction. The direction of the straight line connecting these two points is defined as the fiber direction.

[0077] When the protein food material being tested cannot or is difficult to tear using a tearing mechanism, the "fiber direction" is determined based on the length direction of the fibers present in the fibrous regions on the surface of the protein food material. Specifically, stripe-like protrusions present in the fibrous regions on the surface of the protein food material being tested are randomly selected, and the direction of the straight line along the length direction of the protrusion is defined as the fiber direction.

[0078] When the extrusion direction of the protein food material can be determined, the direction along the extrusion direction is set as the fiber direction.

[0079] The average aspect ratio of the gaps is calculated using the following method.

[0080] Protein food materials stored at -20°C should be allowed to stand and thaw at room temperature (23°C) and relative humidity 20%RH.

[0081] After confirming the fiber orientation, a three-dimensional X-ray image was reconstructed by acquiring X-ray transmission images using a three-dimensional X-ray microscope (product name "nano3DX", manufactured by Rigaku Corporation) under the conditions of X-ray source: Cu (40kV / 30mA), lens: L4320, and pixel binning: 2.

[0082] Extract a magnified cross-sectional image of a 1.5cm square area contained in a plane parallel to the fiber direction. Visually inspect the dark areas surrounded by light areas as gaps. Randomly select 10 gaps. If no 10 gaps are found in this cross-sectional image, extract other cross-sectional images.

[0083] Among the points forming the outline of the gap, select the two points with the longest distance between them, and set the line segment connecting these two points as the major axis, with the length of the line segment as the length of the major axis. Extend the lines infinitely in the length direction at both ends of the major axis as the major axis lines. In the group of lines orthogonal to the major axis, select the group of lines that intersect the outline of the gap at two or more points as the minor axis line group. In the minor axis line group, select the line with the longest distance between the farthest intersection points as the minor axis line. Set the line segment connecting the intersection of the minor axis line and the farthest two points of the outline of the gap as the minor axis, and set its length as the length of the minor axis line of the gap. Calculate the aspect ratio of the gap using the following formula.

[0084] The aspect ratio of the gap = the length of the major axis of the gap / the length of the minor axis of the gap

[0085] Furthermore, the average value was obtained by averaging the aspect ratios of the 10 gaps.

[0086] From the viewpoint of improving the fibrous texture of the cross-section of protein food materials and substitute meat, the average aspect ratio of the porosity is 2 or more, more preferably 4 or more, further preferably 5 or more, particularly preferably 6 or more, and most preferably 8 or more. On the other hand, from the viewpoint of improving the bite feel and chewiness of protein food materials and substitute meat, the average aspect ratio of the porosity is preferably 80 or less, more preferably 50 or less.

[0087] If the average aspect ratio of the voids is greater than 2, then when tearing protein food materials, it is easy to maintain the tearing direction along the fiber direction and tear roughly straight, resulting in excellent processability. The excellent processability of protein food materials makes it easy to reproduce the morphology of animal muscle tissue in meat substitutes containing these protein food materials, thus providing excellent imitation of the fibrous texture of animal meat.

[0088] Furthermore, with an aspect ratio of 2 or higher in the cross section perpendicular to the fiber direction, the protein food material is easily torn in the fiber direction during chewing. Therefore, the substitute meat containing the protein food material can have a texture that mimics the bite and chewiness of livestock meat.

[0089] Furthermore, the average aspect ratio of the pores is 2 or higher, which also provides advantages such as good absorption of seasonings in protein food materials and meat substitutes containing them.

[0090] <<Porous Structure>>

[0091] Protein food materials are preferably those with a porous structure.

[0092] Here, "having a porous structure" in protein food materials refers to a porous structure that is isotropic or anisotropic. An anisotropic porous structure means that the shape of the pores appearing on the cut surface of the protein food material at any position varies depending on the cutting direction. An isotropic porous structure means that the shape of the pores appearing on the cut surface of the protein food material at any position is approximately the same regardless of the cutting direction. Protein food materials preferably have an anisotropic porous structure. The shape of the pores appearing on the cut surface refers to the shape of the voids visually perceived when cutting the protein food material. The shape of the voids is anisotropic, which makes it easier to maintain the tearing direction of the protein food material in one direction (i.e., the direction of void elongation), enabling the protein food material to be torn approximately straight, thus further improving processability, and further improving the imitation of the fibrous texture of meat substitutes.

[0093] Methods for observing the cut surface include cutting a slice and observing it under a microscope, or observing it using X-ray CT (Computed Tomography).

[0094] <<Proportion of the number of gaps>>

[0095] The protein food material has a cross-section of 0.1 mm in a direction parallel to the direction orthogonal to the fiber direction. 2The proportion of voids in the cross-sectional area (void ratio) is preferably 45% or more, more preferably 55% or more, further preferably 65% ​​or more, and especially preferably 70% or more, as a percentage of the total number of voids present in the cross-section. There is no particular upper limit to the void ratio, but from the viewpoint of the tearability and elasticity of the protein food material, it is preferably 95% or less. If the void ratio is 45% or more, stress concentration is easily achieved during tearing of the protein food material and / or during compression deformation, resulting in excellent processability. The excellent processability of the protein food material allows for the easy reproduction of the morphology of meat tissue in substitute meat containing this protein food material, thus providing excellent imitation of the fibrous texture of meat.

[0096] Furthermore, with a void ratio of over 45%, the voids and the walls separating them are less prone to buckling relative to compressive forces perpendicular to the fiber direction. Therefore, the protein food material exhibits high elasticity, and substitute meat containing this material can mimic the bite and chewiness of meat.

[0097] Furthermore, with a porosity ratio of over 45%, it also has the advantages of good absorption of seasonings and other ingredients in protein food materials and meat substitutes containing it.

[0098] The proportion of gaps is calculated using the following method.

[0099] Protein food materials stored at -20°C should be allowed to stand and thaw at room temperature (23°C) and relative humidity 20%RH.

[0100] After determining the fiber direction, a cutting mechanism is used to cut the protein food material parallel to the fiber direction to form a cut surface (section for measurement). A known cutting mechanism such as a knife or single-edged blade can be used as the cutting mechanism.

[0101] Using an optical microscope (product name: VHX-5000, manufactured by KEYENCE CORPORATION) equipped with a zoom lens (product name: VH-ZST, manufactured by KEYENCE CORPORATION), with an objective lens (product name: ZS-20, manufactured by KEYENCE CORPORATION) and a lens magnification of 30x, observe the cut surface (measurement section) formed in the test sample.

[0102] The detection of voids present on the observed cut surface can be performed using commercially available software (MatLab, version 2018).

[0103] After correcting the in-plane inhomogeneity of the brightness, the brightness is binarized, and the dark areas are extracted.

[0104] Multiple extracted dark areas were marked and morphologically processed, and morphological analysis was performed on each dark area. Areas smaller than 0.01 mm were excluded. 2 The dark areas (as shown below) are defined as noise and removed, thereby removing gaps adjacent to the boundaries of the image.

[0105] Measure the dimensions of the gaps and calculate the cross-sectional area (mm²) of each gap. 2 ).

[0106] Based on the obtained cross-sectional area, calculate the value with a thickness of 0.1 mm. 2 The percentage (%) of the number of voids in the following cross-sectional area relative to the total number of voids present on the cut surface.

[0107] Regarding the percentage of voids in protein food materials, for each of the five test samples prepared from protein food materials as the test object, after determining the fiber direction by the above method, the above test was performed on each test sample, the percentage of voids was calculated, and the obtained five percentages were set as the arithmetic mean.

[0108] The shape of the pores contained in the protein food material involved in this invention is not particularly limited, and can be any of the following: spherical, ellipsoidal, cylindrical, or disc-shaped. From the viewpoint of improving ease of tearing, a cylindrical shape is preferred.

[0109] <Mechanical Properties of Protein Food Materials>

[0110] The protein food material contained in the alternative meat of the present invention simultaneously satisfies the following (1) and (2) in the multiple cumulative bite test.

[0111] Pliability < 2.94… (1)

[0112] Brittleness > 1.06… (2)

[0113] The substitute meat of the present invention contains protein food materials that simultaneously satisfy the Pliability shown in (1) and the Brittleness shown in (2), thus simulating the bite feel and chewiness of meat, resulting in an excellent mouthfeel.

[0114] Multiple cumulative biting test is a test used to analyze various mechanical properties of a test specimen by gradually pressing an indenter into the specimen through an up-and-down motion that mimics chewing movements. The load cell senses the stress applied to the indenter for analysis.

[0115] Multiple cumulative bite determination was performed using a food property analyzer (TENSIPRESSER).

[0116] As a food physical property analyzer, the TENSIPRESSER MyBoy2 (manufactured by TAKETOMO ELECTRIC CO.,LTD.) can be used.

[0117] Multiple cumulative biting tests can be used to analyze the mechanical properties of test samples, such as pliability, brittleness, tenderness, and toughness. The tests are performed on test samples at a temperature of 25°C.

[0118] Figure 1 The graph in the middle is used to illustrate the stress curve obtained by using a food property analyzer for multiple cumulative bite measurements (vertical axis: stress, horizontal axis: indenter indentation distance).

[0119] exist Figure 1 In the chart shown, point B represents the point when the indenter contacts the test specimen, point D represents the point where the test specimen breaks and the maximum stress is shown on the back pressure stress curve, the indenter indentation distance L represents the distance from point B to point C (the indenter indentation position at point D), and point A represents the compressive stress at point C.

[0120] like Figure 1 As shown, through multiple cumulative biting measurements, accompanied by the up-and-down movement of the indenter, the compressive stress curve represented by BEA and the back pressure stress curve represented by BD were obtained.

[0121] The following is for reference only. Figure 1 The mechanical properties obtained by performing multiple cumulative biting tests on protein food materials are explained.

[0122] < <pliability>>

[0123] Pliability has the following values: Figure 1 The graph shown represents the value of the ratio of the area of ​​the triangle (ΔABC) formed by the straight lines connecting points A, B, and C to the area of ​​the curved surface AEBC (ΔABC / curved surface AEBC).

[0124] Pliability indicates the "flexibility" of the test specimen. Pliability is an index that corresponds negatively to the elasticity of the test specimen, indicating that the smaller the value (i.e., the larger the area of ​​the bending surface AEBC relative to the area of ​​ΔABC), the greater the elasticity of the test specimen.

[0125] Protein food materials satisfy the following (1) in multiple cumulative byte determination, preferably satisfy the following (1a), more preferably satisfy the following (1b), further preferably satisfy the following (1c), and especially preferably satisfy the following (1d).

[0126] Pliability < 2.94… (1)

[0127] Pliability < 2.21… (1a)

[0128] Pliability < 1.95… (1b)

[0129] Pliability < 1.72… (1c)

[0130] Pliability < 1.50… (1 day)

[0131] < <brittleness>>

[0132] Brittleness is a value expressed as the ratio of the thickness of the specimen to the indenter's indentation distance (specimen thickness / distance L).

[0133] Brittleness indicates the "brittleness" of the test specimen. Brittleness is an index corresponding to the ease with which the test specimen can be torn; the larger the value (i.e., the smaller the distance L), the easier the test specimen is to tear.

[0134] Protein food materials satisfy the following (2) in the multiple cumulative bite test, preferably satisfying the following (2a), more preferably satisfying the following (2b), further preferably satisfying the following (2c), and especially preferably satisfying the following (2d).

[0135] Brittleness > 1.06… (2)

[0136] Brittleness > 1.16… (2a)

[0137] Brittleness > 1.19… (2b)

[0138] Brittleness > 1.24… (2c)

[0139] Brittleness > 1.29… (2d)

[0140] < <tenderness>>

[0141] Tenderness is Figure 1 The value of the compressive stress (compressive stress at fracture) at point A is shown. Tenderness indicates the "hardness" of the specimen being measured.

[0142] Since tenderness is affected by the thickness of the measured sample, in this invention, the compressive stress [gw / cm] is used. 2 The value obtained by dividing by the thickness of the measured sample [mm] is [gw / cm]. 2 / mm] is used as an indicator of hardness.

[0143] In the multiple cumulative bite test, the protein food material preferably also satisfies the following (3), more preferably satisfies the following (3a), more preferably satisfies the following (3b), further preferably satisfies the following (3c), and especially preferably satisfies the following (3d).

[0144] 2000 < Tenderness [gw / cm] 2 ] / Measure the thickness of the sample [mm] <7500… (3)

[0145] 2000 < Tenderness [gw / cm] 2 The thickness of the sample [mm] was measured to be <5500… (3a)

[0146] 2000 < Tenderness [gw / cm] 2 The thickness of the sample [mm] was measured to be <5000… (3b)

[0147] 2000 < Tenderness [gw / cm] 2 The thickness of the sample [mm] was measured to be <4500… (3c)

[0148] 2000 < Tenderness [gw / cm] 2 The thickness of the sample [mm] was measured to be <4000… (3d)

[0149] By satisfying the above (3) through protein food materials, the stress (i.e., Tenderness [gw / cm]) when tearing protein food materials. 2 [ / Measure the thickness of the sample [mm]] Within an appropriate range, a better mouthfeel (specifically, bite feel and chewiness) can be obtained.

[0150] That is, by satisfying 2000 < Tenderness [gw / cm] 2 The thickness of the sample [mm] is measured to achieve a consistency that is neither too tough to bite through nor too weak to chew. Furthermore, this is achieved by satisfying the requirement of Tenderness [gw / cm]. 2 The thickness of the test sample [mm] is less than 7500, which makes it easy to bite through and not too chewy.

[0151] < <toughness>>

[0152] Toughness is Figure 1 The area value of the bending surface AEBC shown corresponds to the amount of work applied before the specimen fractures. Toughness refers to the "chewiness" of the specimen being tested.

[0153] Since toughness is affected by the thickness of the test specimen, in this invention, the workload [gw·cm / cm] applied until the test specimen breaks is specified. 2 The value obtained by dividing by the thickness of the measured sample [mm] is [gw·cm / cm]. 2 / mm] (i.e., the total amount of work done until the test sample is torn open) is used as an indicator of chewiness.

[0154] In the multiple cumulative bite test, protein food materials preferably also meet the following (4).

[0155] 375 < Toughness [gw·cm / cm] 2 ] / Measure the thickness of the sample [mm] <2000… (4)

[0156] 500 < Toughness [gw·cm / cm] 2 ] / Measure the thickness of the sample [mm] <2000… (4a)

[0157] 575 < Toughness [gw·cm / cm] 2 ] / Measure the thickness of the sample [mm] <2000… (4b)

[0158] 650 < Toughness [gw·cm / cm] 2 ] / Measure the thickness of the sample [mm] <2000… (4c)

[0159] The total workload (i.e., Toughness [gw·cm / cm]) until the protein food material meets the above (4) is determined by the protein food material being torn apart. 2 [ / Measure the thickness of the sample [mm]] Within an appropriate range, a better mouthfeel (bite feel and chewiness) can be obtained.

[0160] That is, by satisfying 375 < Toughness[gw·cm / cm] 2 The thickness of the sample [mm] is measured to ensure sufficient chewiness. Furthermore, by satisfying Toughness [gw·cm / cm]... 2 The thickness of the test sample [mm] is less than 2000, which makes it less chewy and less likely to leave residue in the mouth after eating.

[0161] In one method, the protein food material preferably satisfies all of the above (1), (2), (3) and (4).

[0162] The pliability, brittleness, tenderness, and toughness of protein food materials can be adjusted by changing the conditions of the manufacturing process (e.g., the puffing conditions in the extrusion process), moisture content, and additives such as seasonings.

[0163] Protein food materials that satisfy (1) and (2) above and preferably further satisfy (3) and / or (4) above can preferably be obtained by manufacturing method Y, which is a method for manufacturing protein food materials and will be described later.

[0164] In this invention, Pliability, Brittleness, Tenderness, and Toughness, based on multiple cumulative biting measurements, are obtained by performing the following measurement methods.

[0165] Multiple cumulative bite determination is performed using test samples prepared from protein food materials.

[0166] To separate the protein food material from the meat substitute, other constituent materials can be carefully peeled off the protein food material using pliers or similar tools. Furthermore, the protein food material can also be used before it was processed into the meat substitute.

[0167] As the measuring device, a tactile property measuring instrument (product name "TENSIPRESSER MyBoy2", manufactured by TAKETOMO ELECTRIC CO.,LTD.) was used.

[0168] As the pressure head, a 5mm φ hollow cylindrical shape (cross-sectional area 0.041cm²) is used. 2 (Length 9mm).

[0169] The measurement is performed by pressing the indenter perpendicularly into the test specimen. The indenter is repeatedly pressed in at a rate of 2 mm / s for 0.350 mm after contact with the specimen, and then withdrawn at a rate of 2 mm / s for 0.250 mm, to obtain the stress as the indenter is gradually pressed into the specimen.

[0170] The stress curves obtained through measurement are analyzed using the analysis software of the measuring device to obtain Pliability, Brittleness, Tenderness, and Toughness.

[0171] For protein food materials used to prepare test samples, immerse them in water at 90°C to allow them to fully absorb water, then gently shake off the water before use.

[0172] Regarding the determination of the sample thickness, the thickness after water absorption in the direction orthogonal to the fiber direction is set to be 1.5 mm or more and 8 mm or less.

[0173] For protein food materials with a thickness exceeding 8 mm in a direction orthogonal to the fiber direction, a test sample is prepared by cutting two parallel planes parallel to the fiber direction, with the distance between these parallel planes being less than 8 mm. A single-edged blade or similar cutting mechanism is sufficient for this purpose. The size of the test sample is only required to be suitable for use in the measuring device.

[0174] When the protein food material to be tested is in sheet form and parallel to the fiber direction along the sheet surface, the protein food material is cut in such a way that the thickness is more than 1.5 mm and less than 8 mm in the direction perpendicular to the sheet surface to prepare the test sample.

[0175] The pressing direction of the indenter during the measurement is set so that the length direction of the indenter is perpendicular to the fiber direction of the sample being measured.

[0176] When the protein food material being tested is sheet-shaped and the direction along the sheet surface is not parallel to the fiber direction, or when the protein food material being tested is non-sheet-shaped (e.g., spherical, irregular shape, etc.), a test sample is cut from the protein food material and prepared in such a way that two planes parallel to the fiber direction are formed and the distance between the parallel planes is 1.5 mm or more and 8 mm or less.

[0177] The pressing direction of the indenter during the measurement is set so that the length direction of the indenter is perpendicular to the fiber direction of the sample being measured.

[0178] In cases where there is no fiber orientation in the protein food material to be measured, or where the fiber orientation cannot be determined from the appearance or cross-section of the protein food material and the fiber orientation is unclear, the test sample shall be prepared and measured in accordance with (A1) or (A2) below.

[0179] (A1) When the protein food material is in sheet form, the protein food material is cut in a way that the thickness is more than 1.5 mm and less than 8 mm in a direction orthogonal to the sheet surface, and a test sample with two planes parallel to the sheet surface is prepared.

[0180] The indentation direction of the indenter during the measurement is set to be perpendicular to the length direction of the indenter relative to the two planes of the sample being measured.

[0181] (A2) When the protein food material is not sheet-like (e.g., spherical, irregular shape, etc.), cut the protein food material into cubes (with one side length of more than 6 mm and less than 8 mm) to prepare the test sample.

[0182] For the measurement, it was performed in three directions orthogonal to the opposite faces in the cube, and Tenderness was used as the evaluation value on the largest face.

[0183] <Ingredients of Protein Food Materials>

[0184] The components contained in the protein food materials involved in this invention are described.

[0185] Protein food ingredients contain protein, and preferably, as needed, contain coloring agents and other additives.

[0186] -protein-

[0187] The protein food materials involved in this invention contain protein.

[0188] The preferred protein source mainly includes plant-based protein, but may also include animal-based protein in addition to plant-based protein.

[0189] "Mainly composed of plant-based protein" means that plant-based protein accounts for more than 50% of the total protein content.

[0190] Plant-based proteins are proteins obtained from plants.

[0191] As for plant-based proteins, there are no particular limitations as long as they are proteins obtained from plants. Examples of plant-based protein sources include grains such as wheat, barley, oats, rice, and corn; legumes such as soybeans, peas, red beans, chickpeas, lentils, broad beans, mung beans, and kiwi beans; seeds such as almonds, peanuts, cashews, pistachios, hazelnuts, macadamia nuts, flax seeds, sesame seeds, rapeseed, cottonseed, safflower, and sunflower seeds; potato varieties such as potatoes, yams, sweet potatoes, and cassava; vegetables such as asparagus, artichokes, cauliflower, broccoli, and edamame; fruits such as bananas, jackfruit, kiwifruit, coconuts, avocados, and olives; mushrooms such as king oyster mushrooms, shiitake mushrooms, enoki mushrooms, and bamboo shoots; and algae such as chlorella, spirulina, Euglena, laver, kelp, wakame, Sargassum, agar, and seaweed.

[0192] From the viewpoint of obtaining a meat substitute in the form of chunks with an appearance and texture similar to that of livestock meat, the preferred plant-based protein source is at least one selected from the group consisting of wheat, soybeans, peas, and rice, and more preferably at least one selected from the group consisting of soybeans and wheat. From the viewpoint of obtaining livestock-like nutritional value while mimicking the high elasticity of livestock meat, at a low price, at least one selected from the group consisting of defatted soy protein and wheat gluten is particularly preferred as a plant-based protein.

[0193] As a plant-based protein, it may contain one or more plant-derived proteins. When it contains two or more plant-derived proteins, the types and proportions of these proteins can be appropriately determined.

[0194] From the viewpoint of simulating the high elasticity of meat, the mass ratio of defatted soy protein to wheat gluten is preferably 1.5 to 4, more preferably 1.8 to 3.5.

[0195] In this invention, "chunk meat" refers to uncooked raw meat of any size cut from livestock for consumption, or cooked meat that has been cut from livestock but has not been crushed or chopped.

[0196] Animal protein is protein obtained from animals.

[0197] Animal proteins can be obtained from animals or produced and extracted using cell culture or enzymatic reactions, and can have the same amino acid sequence as proteins obtained from animals.

[0198] As for animal protein, there are no particular limitations as long as it is protein obtained from animals. Examples of animal proteins include collagen, gelatin, keratin, silk fibroin, sericin, casein, conchiolin, elastin, protamine, egg yolk protein, and egg albumin.

[0199] Animal protein may contain only one type or more types.

[0200] The protein content relative to the total protein food material is preferably 5% to 80% by mass, more preferably 7% to 70% by mass, and even more preferably 10% to 60% by mass.

[0201] -Coloring agents-

[0202] The protein food materials involved in this invention preferably also contain coloring agents. By containing coloring agents, the protein food materials easily achieve a color tone similar to that of heated brown edible meat.

[0203] As a coloring agent, an edible and brown coloring agent is preferred.

[0204] Examples of coloring agents include cocoa pigment, red yeast rice pigment, and plant charcoal pigment, with cocoa pigment being the preferred choice.

[0205] Protein food ingredients may contain only one type of colorant or two or more types.

[0206] The content of colorant contained in the protein food material is preferably 0.01% to 3% by mass relative to the total protein food material, more preferably 0.05% to 2% by mass, and even more preferably 0.1% to 1% by mass.

[0207] -water-

[0208] Protein food ingredients may contain water.

[0209] The water content in protein food materials is preferably 10% to 90% by mass relative to the total water-containing protein food materials.

[0210] In addition to protein and coloring agents as needed, protein food ingredients may contain other additives. Examples of other additives include seasonings, inorganic or organic salts, sugar, fats, thickeners, plasticizers, surfactants, and flavoring agents. The content of these other additives can be determined according to the intended purpose.

[0211] <Methods for Manufacturing Protein Food Materials>

[0212] The protein food materials involved in this invention are preferably manufactured by adding raw protein and water to an extruder and then mixing and extruding them.

[0213] By applying shear stress after mixing and before expelling at atmospheric pressure, proteins readily orient into fibrous structures, forming fibrous regions in protein food materials. If the pressure after mixing falls below the saturated vapor pressure of water, the proteins expand due to the boiling of water, resulting in a porous material in the protein food material.

[0214] The specific manufacturing method of the protein food material preferably includes at least the step of extruding a protein-containing mixture containing protein and water, and preferably containing a colorant, from an extruder (hereinafter also referred to as the extrusion step).

[0215] In one embodiment, the preferred method for manufacturing protein food material is a method for manufacturing protein food material comprising the following steps (hereinafter also referred to as "manufacturing method Y"): after pressing and heating a protein-containing mixture containing protein and water (preferably containing a colorant) in the extrusion section of a twin-screw extruder to knead it, the kneaded protein-containing mixture, with a temperature of 150°C or higher and less than 180°C at the outlet of the extrusion section, is extruded while being expanded inside an ejector die installed at the downstream end of the extrusion direction of the extrusion section.

[0216] The manufacturing method Y is described.

[0217] ·raw material

[0218] As a raw material for protein food, it preferably contains 1 to 6 parts by mass of water, relative to 10 parts by mass of the raw material containing protein (preferably plant-based protein). "Raw material containing plant-based protein" can be the plant-based protein itself or a complex containing plant-based protein and other components. The raw material also preferably contains a coloring agent. Examples of a complex containing plant-based protein and other components include defatted soy flour, which is a complex containing protein, carbohydrates, and fiber.

[0219] The detailed information on each component of the raw materials used in protein food ingredients is the same as that in the section on "Components of Protein Food Ingredients," and is omitted here.

[0220] • Extrusion process

[0221] The extrusion process is as follows: After pressurizing, heating and kneading a protein-containing mixture (preferably plant-based protein) and water in the extrusion section of a twin-shaft extruder, the kneaded protein-containing mixture, with a temperature of 150°C or higher and less than 180°C at the outlet of the extrusion section, is extruded inside an ejector die connected to the downstream end of the extrusion section in the extrusion direction.

[0222] The extruder used in the extrusion process is a twin-screw extruder, such as a non-interlocking counter-rotating twin-screw extruder, an interlocking counter-rotating twin-screw extruder, or an interlocking co-rotating twin-screw extruder.

[0223] The extrusion process will now be described with appropriate reference to the accompanying drawings. Note that the elements in the drawings are not necessarily exact scales; the focus is on clearly illustrating the principles of the invention, and some parts are emphasized.

[0224] Figure 2 This is a cross-sectional schematic diagram illustrating an example of a biaxial extruder.

[0225] like Figure 2 As shown, in the extrusion process, the raw material of protein food is fed into the twin-shaft extruder 10 from the hopper 12 (raw material supply unit).

[0226] The raw materials are fed into the twin-screw extruder 10 and are mixed by heating the extrusion section 14 and rotating the two screws 16 of the extrusion section 14 to form a protein-containing mixture 18, which is then extruded in the extrusion direction X.

[0227] The temperature of the protein-containing mixture in the extrusion section 14 is preferably set to 40°C or higher and 180°C or lower.

[0228] Specifically, on the upstream side of the central part of the extrusion direction of the extrusion section 14 (i.e., the part from the raw material supply section to the center of the extrusion section), the temperature of the protein-containing mixture is preferably set to 40°C or higher and 150°C or lower.

[0229] In the central part of the extrusion direction of the extrusion section 14 (i.e., the center of the axial length of the extrusion section 14), it is preferable to set the temperature of the protein-containing mixture to 130°C or higher and 180°C or lower.

[0230] Downstream of the central portion of the extrusion section 14 in the extrusion direction (i.e., the portion from the center of the axial length of the extrusion section 14 to the outlet portion of the extrusion section 14), the temperature of the protein-containing mixture is set to 150°C or higher and less than 180°C, preferably 150°C or higher and less than 170°C. In other words, the temperature of the protein-containing mixture at the outlet portion of the extrusion section 14 is 150°C or higher and less than 180°C, preferably 150°C or higher and less than 170°C.

[0231] By keeping the temperature of the protein-containing mixture within the above-mentioned range, the protein-containing mixture can be sufficiently softened and become a homogeneous mixture within the extrusion section 14.

[0232] The temperature of the protein-containing mixture in the extruder 14 can be measured using a temperature / pressure gauge (e.g., "CZ-200P-HB-SNN-050P*NNN-K0100" manufactured by Rika Co., Ltd.) installed in the extrusion section 14.

[0233] The twin-shaft extruder 10 has an ejection die 20 installed at the downstream end of the extrusion section 14 in the extrusion direction.

[0234] like Figure 2 As shown, the ejector die 20 has a slit-shaped ejection flow path 24 that communicates with the interior of the extrusion section 14. The protein-containing mixture 18 flows through the flow path 24 through the outlet 15 of the extrusion section 14 and is ejected from the outlet 26 of the ejector die 20. The shape of the ejector die is not particularly limited, but it is preferably flat or cylindrical.

[0235] The gap (die lip gap) of the ejector 26 of the ejector mold 20 is preferably 1 mm or more and 10 mm or less, more preferably 1 mm or more and 5 mm or less. The gap (die lip gap) of the ejector refers to the shortest length of the ejector.

[0236] From the viewpoint of obtaining a protein food material with excellent texture that mimics the fibrous texture and chewiness of meat by controlling the temperature distribution inside the extrusion die, the length of the extrusion die 20 along the extrusion direction X is preferably 150 mm or more and 1000 mm or less, more preferably 200 mm or more and 650 mm or less.

[0237] The ratio (length / die lip gap) of the length of the ejector die 20 in the extrusion direction X to the gap at the ejector opening is preferably 15 or more, more preferably 40 or more. The upper limit of the above ratio is preferably 1000.

[0238] The dispensing mold 20 preferably has a temperature control mechanism. By using a dispensing mold with a temperature control mechanism, the temperature distribution inside the dispensing mold can be easily controlled. That is, the position of the puffing point inside the dispensing mold, the temperature of the protein-containing mixture during puffing, etc., can be easily controlled.

[0239] Here, the temperature control mechanism may include, for example, a mechanism that has a sleeve that circulates a temperature-controlled medium (water, ethylene glycol, air, etc.) around the periphery of the ejector mold and a mechanism that can adjust the die lip gap of the ejector mold.

[0240] In order to control the temperature from the inlet of the ejector die (i.e., the connection with the extrusion section 14) to the outlet of the ejector die (i.e., the ejection outlet 26) in stages, it is further preferable that the ejector die has multiple temperature control mechanisms.

[0241] The protein-containing mixture 18, which is heated and pressurized in the extrusion section 14, is temperature-controlled as it passes through the extrusion die 20 and is extruded from the extrusion outlet 26 of the extrusion die 20.

[0242] The puffing of the protein-containing mixture inside the ejector mold is explained.

[0243] like Figure 2 As shown, the protein-containing mixture 18 extruded from the extrusion section 14 into the ejection die 20 is sufficiently softened by heat and shear stress based on mixing, thus achieving fluidity. Moreover, the protein-containing mixture 18 is rubbed and subjected to shear stress by contacting the inner wall of the ejection flow path 24 downstream in the extrusion direction X inside the ejection die 20, thereby orienting and fibrillating the proteins as it passes through the interior of the ejection die 20.

[0244] The cooling rate of the protein-containing mixture from the outlet of the extrusion section 14 to the outlet of the extrusion die 20 is preferably 0.2°C / mm or less, and the temperature of the protein-containing mixture 18 in the outlet 26 of the extrusion die 20 is preferably 95°C to 130°C. More preferably, the temperature of the protein-containing mixture 18 is 95°C to 120°C, and even more preferably 95°C to 110°C. By setting the cooling rate of the protein-containing mixture 18 to 0.2°C / mm or less and controlling the temperature of the protein-containing mixture 18 in the outlet 26 within the above range, small-sized voids (e.g., a cross-sectional area of ​​0.1 mm in the direction perpendicular to the fiber direction) are easily generated during the expansion of the protein-containing mixture 18. 2 (The following gaps).

[0245] The reason is unclear, but it is speculated that the protein-containing mixture softened under a high temperature (i.e., above 150°C and below 180°C in the outlet section of the extrusion section) and uniform condition is slowly cooled from 130°C to 95°C. During this process, the protein-containing mixture gradually solidifies / thermally shrinks around 130°C, thereby creating a localized area inside the extrusion mold where the water contained in the protein-containing mixture vaporizes (expands) below the saturated water vapor pressure.

[0246] Furthermore, it is speculated that by setting the cooling rate of the protein-containing mixture to below 0.2℃ / mm, the slow, continuous, and repeated local pressure reduction and expansion lead to the formation of a dense porous structure from tiny voids (e.g., 0.1 mm in a cross-section parallel to a direction orthogonal to the fiber direction). 2 The proportion of voids in the following cross-sectional areas is more than 45% relative to the total number of voids present in the cross-section. The small and dense voids in the porous structure are related to mimicking the fibrous texture and chewiness of meat.

[0247] The void size formed by the expansion of the protein-containing mixture largely depends on the temperature and apparent viscosity of the protein-containing mixture during expansion. From this point of view, the temperature of the protein-containing mixture at the starting point of expansion inside the ejector die is preferably 120°C to 140°C, more preferably 125°C to 135°C.

[0248] Furthermore, the apparent viscosity of the protein-containing mixture at the starting point of puffing inside the ejector mold is preferably 1 Pa·s to 5000 Pa·s, more preferably 1 Pa·s to 1000 Pa·s. If the apparent viscosity of the protein-containing mixture during puffing is 1 Pa·s or more (i.e., the fluidity is not too high), the void size tends not to become too large. Conversely, if the apparent viscosity of the protein-containing mixture during puffing is 5000 Pa·s or less (i.e., the fluidity of the protein-containing mixture during puffing is not too low), voids are well formed, and the void size tends not to become too small.

[0249] In this invention, apparent viscosity refers to the value calculated by measuring the pressure (ΔP) between two points inside the ejection mold, assuming the protein-containing mixture is an incompressible Newtonian fluid, and using the following formula.

[0250] Apparent viscosity (η) = ΔP·WH -3 / 12QL

[0251] W: Width of the ejector mold; H: Lid clearance of the ejector mold; L: Length of the ejector mold.

[0252] Inside the ejector die 20, the protein-containing mixture 18 preferably begins to expand at an upstream position in the extrusion direction X, extending at least 10 mm from the outlet (ejector 26) of the ejector die 20. The orientation of the expanded voids largely depends on where the expansion occurs along the length of the ejector die. Therefore, by setting the expansion start position of the protein-containing mixture 18 at an upstream position in the extrusion direction X, extending at least 10 mm from the outlet (ejector 26) of the ejector die 20, the voids are stretched along the length of the ejector die (i.e., by the application of shear force) due to friction between the ejector die wall and the protein-containing mixture 18, thus achieving the orientation of the voids.

[0253] The puffing point refers to the location inside the ejector mold where the protein-containing mixture locally solidifies and shrinks, causing the pressure inside the mold to locally fall below the saturated water vapor pressure, resulting in puffing (evaporation of water from the protein-containing mixture). Once puffing begins, localized "pressure reduction <=> puffing" occurs continuously. In this invention, the location where puffing initially occurs is referred to as the puffing initiation point.

[0254] Localized pressure drops cannot be directly measured. Therefore, in this invention, the point at which the block pressure inside the ejection die begins to drop sharply, as measured by a temperature / pressure gauge ("CZ-200P-HB-SNN-050P*NNN-K0100" manufactured by Rika Co., Ltd.) placed at approximately 50mm intervals along the length of the ejection die, is defined as the puffing initiation point.

[0255] The maximum rate of pressure drop from the outlet 15 of the extrusion section 14 to the outlet 26 of the ejection die 20 is preferably 0.02 MPa / mm or more, more preferably 0.04 MPa / mm or more. The upper limit of the maximum rate of pressure drop is preferably, for example, 0.1 MPa / mm or less.

[0256] The pressure at the position 10 mm upstream of the outlet 26 in the extrusion direction X of the extrusion mold 20 is preferably 1.0 MPa or less, more preferably 0.1 MPa or less. When extruded from the outlet 26 of the extrusion mold 20, the pressure inside the extrusion mold 20 decreases to below the saturated water vapor pressure. As a result, when the protein-containing mixture is extruded into the open space through the extrusion mold 20, undesirable puffing does not occur, and the formation of large voids is easily suppressed, thereby obtaining a chewy texture.

[0257] A pressure-reducing mechanism is preferably provided inside the dispensing mold. The arrangement of the pressure-reducing mechanism is not particularly limited; it can be continuously installed from the inlet to the outlet (dispensing port) of the dispensing mold, or it can be installed in predetermined intervals. Examples of pressure-reducing mechanisms include increasing the gap in predetermined intervals within each dispensing mold and providing uneven shapes on the inner wall of the dispensing mold. From the viewpoint of stabilizing the position of the puffing point, it is more preferable to provide uneven shapes on the inner wall of the area inside the dispensing mold from the point where puffing of the protein-containing mixture is to begin to the dispensing port as a pressure-reducing mechanism.

[0258] From the viewpoint of obtaining protein food materials that have excellent fibrous texture that mimics meat, the output of the protein-containing mixture 18 is preferably 10 kg / hr or more and 100 kg / hr or less, more preferably 20 kg / hr or more and 80 kg / hr or less.

[0259] The extruded mixture (i.e., protein food material) can be processed as desired, such as molding, to become an alternative to shaped meat.

[0260] The extruded mixture undergoes no special processing and can be used directly as a meat substitute. That is, the extruded mixture (protein food material) can also be used directly as a meat substitute after heating. The mixture can also be cooked with any seasonings while still in its extruded state.

[0261] Molding process

[0262] Manufacturing method Y may include a molding process after the extrusion process.

[0263] The forming process may include cutting the extruded mixture (i.e., protein food material) into shapes appropriate for the intended purpose. For example, the cut protein food material can also be used as a substitute for thinly sliced ​​meat. The cut protein food material can be cooked with any seasonings, etc.

[0264] The molding process may include the process of using protein food materials to process them into molded bodies of a shape corresponding to the purpose.

[0265] For example, protein food materials can be aggregated into blocks and shaped to resemble chunks of meat, thereby creating lean meat-like portions of meat substitutes. From the viewpoint of obtaining meat substitutes with a texture closer to that of chunks of meat, when aggregating the raw materials for the extruded lean meat portions into blocks, it is preferable that the extrusion directions of the raw materials for the extruded lean meat portions are all consistent and close to each other.

[0266] Alternatively, after the protein food material is aggregated into a block, it can be flattened by applying pressure or by using a tubular space to ensure that the extrusion direction of the protein food material inside is consistent.

[0267] Other processes

[0268] Manufacturing method Y may include other processes besides the extrusion and molding processes described above. These other processes may be any processes such as drying, crushing, or packaging.

[0269] The protein food materials described above can be used directly on their own or as a mixture of the protein food materials themselves with the desired additives. They can also be used as one of the materials for manufacturing processed products such as substitute meat.

[0270] The substitute meat involved in this invention includes protein food materials as one of the materials, which are added as additives mixed with the protein food materials during the manufacture of substitute meat, such as fats, binders, enzymes and other additives.

[0271] -grease-

[0272] Compared to the fatty parts, lean meat in livestock meat contains less fat, but sometimes it does contain a certain amount. Therefore, by combining protein food ingredients and fats, it is easy to create a composition more similar to that of lean meat in livestock meat, and to obtain a taste that is closer to that of livestock meat.

[0273] The preferred oil is vegetable oil.

[0274] Vegetable oils are derived from plants, making them easy to use even when there is a need to avoid or limit the intake of animal-based foods for reasons such as health, animal welfare, religion, allergies, or food crises caused by population growth.

[0275] The fat content relative to the total mixture of protein-containing food materials and fat is preferably 0% by mass or more and 50% by mass or less, more preferably 1% by mass or more and 40% by mass or less, and even more preferably 3% by mass or more and 30% by mass or less.

[0276] Unlike the fatty parts of meat, fats and oils may not have a similar appearance to the fat in chunks of meat, and they are contained in a highly homogeneous mixture of protein-containing food materials and fats.

[0277] -Adhesives and Enzymes-

[0278] Protein food materials are also preferably mixed with at least one of the following groups: binder and enzyme that solidifies protein, as needed.

[0279] By comprising protein food materials and at least one of the group consisting of a binder and an enzyme that solidifies proteins, it becomes easier to maintain protein food materials in a monolithic shape.

[0280] As a binder, there are no particular limitations as long as it is edible and can maintain the shape of protein food materials.

[0281] Examples of binders include proteins, thickening polysaccharides, and starches. A binder may contain one type or two or more types.

[0282] The protein used as a binder may or may not be the same as the protein contained in the protein food material.

[0283] Proteins used as binders include, for example, plant proteins and animal proteins.

[0284] Plant-based proteins used as binders include, for example, proteins derived from wheat, soybeans, rice, etc.

[0285] Animal proteins used as binders include, for example, milk proteins and egg whites.

[0286] Here, transglutaminase is preferably used as the enzyme that solidifies the protein.

[0287] Transglutaminase can be obtained from commercially available products, such as the ACTIVA (registered trademark) series manufactured by AJINOMOTO CO.,INC.

[0288] Examples of thickening polysaccharides include agar, carrageenan (κ-carrageenan, ι-carrageenan), alginic acid, alginate, agarose, red algae gum, gellan gum, gluconolactone, Vibrio vulgaris gum, xanthan gum, pectin, guar gum, locust bean gum, cassia gum, glucomannan, tragacanth gum, arabinose gum, pullulan, gum arabic, arabinogalactan, dextran, sodium carboxymethyl cellulose, methyl cellulose, psyllium husk gum, starch, chitin, chitosan, guar gum, soybean gum, soybean polysaccharides, gelatin, psyllium husk, hydroxypropyl methyl cellulose, hydroxyethyl cellulose, carboxymethyl cellulose, dextrin, etc.

[0289] Thickening polysaccharides can be used as gelling agents and can also be used for gelation.

[0290] Gelation agents are preferably used in conjunction with gelation accelerators.

[0291] Gelation accelerators are compounds that promote gelation through contact with gelling agents, and they function through unique combinations with gelling agents.

[0292] The preferred combination of gelling agent and gelation accelerator is as follows.

[0293] 1) A combination of polyvalent metal ions (specifically, alkali metal ions such as potassium or alkaline earth metal ions such as calcium and magnesium) as gelation promoters and carrageenan, alginate, gellan gum, vegetal gum, pectin, sodium carboxymethyl cellulose, etc. as gelling agents.

[0294] 2) A combination of boric acid or other boron compounds as gelation promoters with guar gum, locust bean gum, aralia elata gum, cassia gum, etc., as gelling agents.

[0295] 3) A combination of acid or alkali as a gelation promoter and alginate, glucomannan, pectin, chitin, chitosan, guarana, etc. as a gelling agent.

[0296] 4) Water-soluble polysaccharides that react with a gelling agent to form a gel are used as gelation accelerators. Specifically, examples include combinations where xanthan gum is used as the gelling agent and cassia gum is used as the gelation accelerator, and combinations where carrageenan is used as the gelling agent and locust bean gum is used as the gelation accelerator.

[0297] From the viewpoint of obtaining an appearance and taste similar to that of livestock meat, the preferred combination of gelling agent and gelation accelerator is the combination of the above-mentioned "1) a polyvalent metal ion (specifically, alkali metal ions such as potassium or alkaline earth metal ions such as calcium and magnesium) as a gelation accelerator and carrageenan, alginate, gellan gum, vesicator gum, pectin, sodium carboxymethyl cellulose, etc. as a gelling agent."

[0298] Thickening polysaccharides used as binders can be either thermally irreversible gel-forming polysaccharides or thermally reversible gel-forming polysaccharides.

[0299] Thermally irreversible gels are gels that maintain their gel state even when heated during the formation of a primary gel. Thermally irreversible gel-forming polysaccharides are polysaccharides that form thermally irreversible gels.

[0300] As a heat-irreversible gel-forming polysaccharide, a polysaccharide that is cross-linked by reaction with a cation is preferred. Examples of cations include those exemplified in the description of the fat block composition described later. Examples of heat-irreversible gel-forming polysaccharides include alginic acid, gellan gum, pectin (low-ester (LM) pectin, high-ester (HM) pectin, etc.), deacetylated (LA) gellan gum, etc.

[0301] Thermally reversible gel-forming polysaccharides are those that form thermally reversible gels. Examples of thermally reversible gel-forming polysaccharides include gelatin, agar, carrageenan, red algae gum, natural gellan gum, locust bean gum, xanthan gum, guar gum, flaxseed psyllium seed gum, glucomannan, taro seed gum, and tamarind seed gum.

[0302] In cases where the binder contains thermally irreversible gel-forming polysaccharides or thermally reversible gel-forming polysaccharides, the binder may also contain a gelation delaying agent. The gelation delaying agent is a compound that inhibits the gelation of the thermally irreversible gel-forming polysaccharide or thermally reversible gel-forming polysaccharide. A chelating agent is preferred as the gelation delaying agent.

[0303] As a chelating agent, known chelating agents can be preferred. Examples of chelating agents include hydroxycarboxylic acids such as tartaric acid, citric acid, and gluconic acid; aminocarboxylic acids such as iminodiacetic acid (IDA), nitrilotriacetic acid (NTA), and ethylenediaminetetraacetic acid (EDTA); fused phosphoric acids such as pyrophosphate and tripolyphosphate; and their salts.

[0304] Examples of starches include wheat starch, tapioca starch, rice starch, glutinous rice starch, corn starch, glutinous corn starch, sago starch, potato starch, kudzu starch, lotus root starch, mung bean starch, sweet potato starch, glutinous potato starch, glutinous tapioca starch, and glutinous wheat starch.

[0305] The total content of binders and enzymes that solidify proteins contained in the protein food material is preferably 0.1% by mass or more and 30% by mass or less relative to the total protein food material, more preferably 0.5% by mass or more and 25% by mass or less, and even more preferably 1% by mass or more and 20% by mass or less.

[0306] -Other Additives-

[0307] Protein food ingredients can be mixed with other additives as needed.

[0308] Other additives include water, flavoring agents, acidulants, bittering agents, spices, sweeteners, antioxidants, colorants, flavorings, stabilizers, and preservatives.

[0309] The content of other additives, relative to the total mixture of protein-containing food materials and additives, is preferably 0% by mass or more and 20% by mass or less.

[0310] The present invention describes an alternative meat product that incorporates the protein food materials described above.

[0311] <Meat Alternatives>

[0312] The alternative meat to be formed in this invention comprises protein food materials.

[0313] As described above, the alternative molded meat of the present invention comprises protein food materials that satisfy the specified mechanical properties, namely (1) and (2) above (preferably further satisfying (3) and / or (4) above), thereby having a texture that mimics the fibrous texture, bite feel and chewiness of meat.

[0314] The preferred protein food materials involved in this invention are arranged in a predetermined direction for the substitute meat. By arranging the protein food materials in a predetermined direction, the substitute meat exhibits a superior texture that mimics the fibrous feel, chewiness, and bite of meat.

[0315] In substitute meat, the arrangement of protein food materials in a specified direction means that the fiber direction of the protein food materials is oriented in one direction.

[0316] In this invention, when the cumulative orientation degree of the protein food material is 1.1 or more and the standard deviation of the orientation angle is 20 or less on a cross section of the protein food material in the direction parallel to the fiber direction, the protein food material is determined to be arranged in a specified direction as a substitute for molded meat.

[0317] The standard deviation of cumulative orientation degree and orientation angle is calculated using the method described in Non-Patent Document 1 below, based on images of the cross-section of the substitute molded meat.

[0318] Non-patent literature 1: Enomae, T., Han, Y.-H. and Isogai, A., "Nondestructive determination of fiber orientation distribution of paper surface by image analysis", Nordic Pulp and Paper Research Journal 21(2): 253-259(2006).http: / / www.enomae.com / publish / pdf / 2006NPPRJ_FibreOrientation.pdf

[0319] =Sequence of cumulative orientation determination=

[0320] Regarding the cumulative orientation degree, it is calculated using the method described in Non-Patent Document 1 above, based on an image of a cross-section taken in a direction parallel to the fiber axis direction of the protein food material contained in the substitute meat.

[0321] Specifically, the calculation is performed in the following order: "-Cross-section photography-" and "-Calculation of cumulative orientation degree-".

[0322] -Cross-section photography-

[0323] First, cut the substitute meat to expose the cross-section, and photograph the cross-section of the substitute meat under the following conditions: The photograph shows the cross-section exposed by cutting the substitute meat along a direction parallel to the fiber direction of the protein food material.

[0324] • Shooting conditions

[0325] Digital camera: Manufactured by FUJIFILM Corporation, product name GFX100

[0326] Lens: GF63mmF2.8R WR

[0327] Shooting mode: Monochrome

[0328] Aperture value: F4

[0329] Shutter speed: 1 / 30

[0330] ISO sensitivity: 100

[0331] Light intensity replacing the surface area of ​​meat: EV = 9 1280 lux

[0332] Background during shooting: white

[0333] -Calculation of cumulative orientation degree-

[0334] From the cross-sectional image obtained by photography, a portion of a square area with one side of 25mm corresponding to the cross-section of the substitute meat is cut out as a unit area and converted to 512×512 pixels. Within the unit area, according to the aforementioned Non-Patent Document 1, the data converted from the image by Fourier transform and polar coordinate transformation to amplitude spectrum is accumulated at 25 points and approximated to obtain an approximate ellipse. Furthermore, the value obtained by calculating the orientation degree from the approximate ellipse is set as the cumulative orientation degree.

[0335] The calculation of cumulative orientation degree can be performed in any way, provided the calculation is feasible. For example, it can be done using FiberOri8single03.exe, a free software-based surface fiber orientation analysis program for paper. The free software described on the following website can be used as a non-destructive paper surface fiber orientation analysis program.

[0336] http: / / www.enomae.com / FiberOri / index.htm

[0337] In addition, if the size of the substitute molding meat is less than 25mm, the same substitute molding meat is overlapped and set to a size of 25mm or more for shooting and calculation of cumulative orientation.

[0338] =Sequence of determination of the standard deviation of the orientation angle=

[0339] The standard deviation of the orientation angle is calculated using the method described in Non-Patent Document 1 above, based on an image of a cross-section of the protein food material contained in the substitute meat, taken in a direction parallel to the fiber direction.

[0340] Specifically, the calculations are performed in the following order: "-Cross-section photography-" and "-Calculation of the standard deviation of the orientation angle-".

[0341] -Cross-section photography-

[0342] By changing the shooting location and performing the same sequence as described in the "=Cumulative Orientation Degree Measurement Sequence=" section above, a total of 25 cross-sectional images of the substitute meat were obtained.

[0343] -Calculation of the standard deviation of the orientation angle-

[0344] Based on 25 cross-sectional images obtained through photography, a square area with one side measuring 25mm is cut from each cross-section of the substitute meat as a unit area, resulting in an image converted to 512×512 pixels. Additionally, one unit area is cut from each cross-sectional image, resulting in a total of 25 unit areas.

[0345] Within a unit area, approximate ellipses are obtained from data obtained by performing Fourier transform and polar coordinate transformation on the image and converting it into an amplitude spectrum, according to Non-Patent Literature 1. One approximate ellipse is obtained per unit area, resulting in a total of 25 approximate ellipses.

[0346] Calculate the orientation angle of each approximate ellipse, and use the standard deviation of this value as the standard deviation of the orientation angle.

[0347] In calculating the standard deviation of the orientation angle, the same procedure as the "Surface Fiber Orientation Analysis Procedure Based on Non-Destructive Paper" described above can be used.

[0348] In addition, if the size of the substitute meat does not meet the requirement of 25mm, the same substitute meat is overlapped and set to a size of 25mm or more for shooting and calculation of the standard deviation of the orientation angle.

[0349] Furthermore, the standard deviation increases when the orientation angle is near 0° (or 180°). Therefore, the direction of the shot or image is adjusted so that the stretching direction or the orientation direction recognized by vision, or the orientation direction obtained from a temporary measurement, becomes the up-down direction, i.e., the orientation angle is above 45° and below 135°, and the standard deviation is calculated.

[0350] The preferred substitute for meat is meat substitute for block-shaped meat (hereinafter also referred to as "meat substitute for block-shaped meat").

[0351] The cut of meat preferably comprises a lean portion with a near-red color and a fatty portion with a near-white color on its surface. Furthermore, the fat on the surface of the cut of meat has a certain surface area (for example, in cuts of meat from lean cuts such as beef tenderloin, the surface area of ​​the fat is approximately 3%). Moreover, the fat on the surface of the cut of meat typically has an elongated shape.

[0352] From the viewpoint of improving the taste and texture of meat substitutes, meat substitutes are preferably those containing protein food materials and fats, and more preferably those containing protein food materials, fats, and polysaccharides. In one embodiment, the fat can be a particulate material containing fat. The particulate material containing fat can be, for example, encapsulated fat, fat contained in a gel, or the like.

[0353] The average particle size can be greater than 10 μm and less than 500 μm. The average particle size is a value determined by observation using a transmission optical microscope.

[0354] Polysaccharides can function as binders between protein food materials and oil-containing particles. From this perspective, the alternative shaped meat according to the present invention preferably contains a binder in one embodiment. Examples of polysaccharides that can be included as binders in protein food materials include the aforementioned thickening polysaccharides.

[0355] The following explanation uses block-shaped meat substitutes as an example to illustrate the process of meat substitute molding.

[0356] (Lean meat-like part)

[0357] The lean meat-like portion refers to the part of meat that looks like lean meat, which is equivalent to a chunk of meat substitute.

[0358] The lean meat-like parts have an appearance similar to the lean meat in chunks of meat.

[0359] The lean meat portion contains protein food materials, and preferably contains fats, binders and other additives as needed.

[0360] Details regarding greases, binders, and other additives have already been described and will not be elaborated upon here.

[0361] The lean meat-like parts can be colored red using a coloring agent.

[0362] The coloring agent used for coloring lean meat-like parts is preferably an edible, red coloring agent. From the viewpoint that the lean meat-like parts are red before heating and turn a near-brown color after heating, an edible, red coloring agent preferably has the property of fading upon heating. Examples of red coloring agents include natural beetroot red pigment, cochineal red pigment, and gardenia red pigment, among which natural beetroot red pigment is preferred.

[0363] From the perspective of improving the taste and texture of meat substitutes, lean meat portions can contain protein food materials and fats. In one approach, the fats contained in the protein food materials can be encapsulated fats. Polysaccharides can act as a binder between the protein food materials and the encapsulated fats.

[0364] As an example of capsule-shaped oils, microcapsules containing edible oils can be cited.

[0365] Examples of microcapsules containing edible oils include microcapsules containing edible oils that have a core containing edible oils and a shell containing the core and an edible ionic cross-linked polymer formed by cross-linking of polyvalent cations.

[0366] The edible oil contained in the core is preferably an edible oil with a melting point below 30°C, and can be either a natural oil or a synthetic oil, or a mixture thereof. The edible oil is preferably a saturated fatty acid or an unsaturated fatty acid, more preferably a saturated fatty acid with 12 to 30 carbon atoms or an unsaturated fatty acid with 12 to 30 carbon atoms, and even more preferably an unsaturated fatty acid with 16 to 24 carbon atoms. Examples of unsaturated fatty acids with a melting point below 30°C include triglycerides of medium-chain fatty acids with 6 to 12 carbon atoms, such as caproic acid, caprylic acid, capric acid, and lauric acid; vegetable oils such as coconut oil, sesame oil, olive oil, corn oil, rapeseed oil, safflower oil, soybean oil, sunflower oil, nut oil, grapeseed oil, and flaxseed oil; and vitamin E.

[0367] The core may contain other ingredients besides water and the aforementioned edible oils, as needed. Examples of such other ingredients include amino acids, stabilizers, excipients, and flavorings.

[0368] The shell is preferably an edible ionic cross-linked polymer containing an inner core and cross-linked by polyvalent cations.

[0369] As an edible ionic crosslinking polymer formed by crosslinking of multivalent cations, any known ionic crosslinking polymer capable of being crosslinked by multivalent cations can be used. There are no particular limitations on the ionic crosslinking polymer as long as it can be used in food; examples include pectin or its derivatives, alginate or its salts, gellan gum, carrageenan, polygalacturonic acid, and mixtures thereof.

[0370] The shell may contain components other than ionic crosslinking polymers. Other components include, for example, polysaccharide thickeners other than carrageenan and pectin such as gellan gum, and plasticizers used to impart softness in the dry state.

[0371] The number-average particle size of the microcapsules containing edible oils can be 10 μm or more and 300 μm or less. Furthermore, the coefficient of variation (CV) of the above-mentioned number-average particle size is preferably 30% or less.

[0372] Microcapsules containing edible oil can be manufactured, for example, by a manufacturing method comprising the following steps: step A, obtaining an oil-in-water droplet dispersion by using an aqueous phase comprising an edible ionic crosslinking polymer and a chelate comprising a polyvalent cation and an oil phase comprising edible oil with a melting point below 30°C; step B, obtaining an oil-in-water droplet dispersion in which oil-in-water droplets are dispersed in the edible oil by mixing the oil-in-water droplet dispersion prepared in step A with the edible oil; and step C, obtaining a mixture of the oil-in-water droplet dispersion prepared in step B and the edible oil comprising a pH lowering agent.

[0373] (fatty portion)

[0374] Fatty parts refer to the parts that have an appearance similar to the fat in chunks of meat (often also known as fatty parts).

[0375] The fatty portion contains oils, and preferably contains gels as needed.

[0376] -grease-

[0377] As for oils, examples include vegetable oils, animal oils, and fatty acids.

[0378] Here, the fatty acid is a long-chain hydrocarbon that is a monovalent carboxylic acid and is composed of the general formula C. n H m COOH (where n and m are integers greater than or equal to 1) represents this.

[0379] Examples of vegetable oils include rapeseed oil, soybean oil, palm oil, olive oil, rice bran oil, corn oil, coconut oil, and canola oil. Furthermore, vegetable oils refer to oils obtained from plants.

[0380] Examples of animal fats include beef tallow, pork fat, whale blubber, and fish oil. Furthermore, animal fats refer to fats obtained from animals.

[0381] Examples of fatty acids include saturated fatty acids such as lauric acid, stearic acid, isostearic acid, palmitic acid, myristic acid, arachidic acid, and behenic acid; and unsaturated fatty acids such as oleic acid, linoleic acid, α-linolenic acid, eicosapentaenoic acid, and erucic acid.

[0382] There is no particular limitation on the melting point range of oils and fats, but for example, it can be below 300°C.

[0383] The melting point of oils and fats is the value determined by a thermal analysis measuring device.

[0384] As a thermal analysis measuring device, the SSC5000DSC200 manufactured by Seiko Instruments Inc. can be used, for example.

[0385] To determine the melting point of oils, 3 mg of sample was added to the apparatus, and the determination was performed at a heating rate of 3 °C / min.

[0386] -Emulsion-

[0387] The oils are preferably contained in the fatty portion in the form of an emulsion.

[0388] In this specification, "emulsion" refers to a substance that contains oil and water and is in an emulsified state, such as an oil-in-water emulsion or a water-in-oil emulsion.

[0389] As for the oils contained in emulsions, examples of oils similar to those mentioned above can be cited.

[0390] The oil content in the emulsion is preferably 5% by mass or more and less than 90% by mass relative to the total emulsion, more preferably 10% by mass or more and less than 80% by mass, and even more preferably 15% by mass or more and less than 70% by mass.

[0391] The water contained in an emulsion is not particularly limited as long as it is water that can be used in food.

[0392] The water content in the emulsion is preferably 10% by mass or more and 95% by mass or less relative to the total emulsion, more preferably 20% by mass or more and 90% by mass or less, and even more preferably 30% by mass or more and 85% by mass or less.

[0393] The emulsion preferably contains thickening polysaccharides. By containing thickening polysaccharides, the water retention capacity of the emulsion can be improved.

[0394] There are no particular limitations on the use of thickening polysaccharides, but the thickening polysaccharides already described can be used.

[0395] The content of thickening polysaccharides in the emulsion is preferably 0.1% by mass or more and 5% by mass or less relative to the total emulsion, and more preferably 0.5% by mass or more and 3% by mass or less.

[0396] The emulsion preferably contains protein. By containing protein in the emulsion, the binding between the lean and fatty portions is increased.

[0397] As a protein, there are no particular limitations, but it can be applied to the proteins already described.

[0398] The protein content in the emulsion is preferably 0.1% by mass or more and 10% by mass or less relative to the total emulsion, and more preferably 0.5% by mass or more and 5% by mass or less.

[0399] Emulsions may contain surfactants.

[0400] As surfactants contained in emulsions, edible surfactants can be cited as examples.

[0401] Examples of edible surfactants include glycerol fatty acid esters, polyglycerol fatty acid esters, organic acid monoglycerides, dehydrated sorbitol fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, polyglycerol condensed castor oil esters, and lecithin.

[0402] As a glycerol fatty acid ester, it is preferred to contain monoglycerides as the main component.

[0403] As a monoglyceride, it is preferably a monoesterification of saturated or unsaturated fatty acids with 2 or more and 24 or fewer carbon atoms with glycerol.

[0404] Examples of fatty acids include behenic acid, stearic acid, and palmitic acid.

[0405] Glycerol fatty acid esters may contain diglycerides.

[0406] As a diglyceride, it is preferably a diester of saturated or unsaturated fatty acids with 2 or more and 24 or fewer carbon atoms and glycerol.

[0407] As a polyglycerol fatty acid ester, it is preferably an esterification of saturated or unsaturated fatty acids with 2 or more and 24 or fewer carbon atoms with polyglycerol.

[0408] Specifically, examples of polyglycerol fatty acid esters include monomyristic acid polyglycerol ester, dimyristic acid polyglycerol ester, trimyristic acid polyglycerol ester, monopalmitic acid polyglycerol ester, dipalmitic acid polyglycerol ester, tripalmitic acid polyglycerol ester, monostearate polyglycerol ester, distearate polyglycerol ester, tristearate polyglycerol ester, monoisostearate polyglycerol ester, diisostearate polyglycerol ester, triisostearate polyglycerol ester, monooleic acid polyglycerol ester, dimonoleic acid polyglycerol ester, and trimonoleic acid polyglycerol ester.

[0409] Organic acid monoglycerides are obtained by esterifying the hydroxyl groups of monoglycerides derived from glycerol with organic acids.

[0410] Examples of organic acids include citric acid, succinic acid, acetic acid, and lactic acid, with citric acid and succinic acid being preferred, and citric acid being more preferred.

[0411] Sorbitol fatty acid esters refer to esterifications of sorbitol and fatty acids.

[0412] As a sorbitol fatty acid ester, it is preferably an esterification of sorbitol and saturated or unsaturated fatty acids with 2 or more and 18 or fewer carbon atoms.

[0413] Specifically, examples of sorbitol fatty acid esters include sorbitol monodecanoate, sorbitol monolaurate, sorbitol monopalmitate, sorbitol anhydride monostearate, sorbitol distearate, sorbitol sesquistearate, sorbitol tristearate, sorbitol trioleate, sorbitol monoisostearate, sorbitol sesquiisostearate, sorbitol monooleate, sorbitol sesquioleate, and sorbitol coconut oil fatty acid esters.

[0414] Propylene glycol fatty acid esters are esterifications of fatty acids and propylene glycol.

[0415] The fatty acids used in the synthesis of propylene glycol fatty acid esters are preferably saturated or unsaturated fatty acids with 2 or more but less than 24 carbon atoms.

[0416] Examples of propylene glycol fatty acid esters include, for instance, propylene glycol palmitate, propylene glycol stearate, and propylene glycol behenate.

[0417] Sucrose fatty acid esters are esterifications of sucrose and fatty acids.

[0418] The fatty acids used in the synthesis of sucrose fatty acid esters are preferably saturated or unsaturated fatty acids with 2 or more but less than 24 carbon atoms.

[0419] As a sucrose fatty acid ester, it is preferably an esterification of sucrose with one or more fatty acids selected from the group consisting of caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, arachidic acid and behenic acid.

[0420] Polyglycerol condensed ricinoleate is an esterified product of polyglycerol fatty acid ester and ricinoleic acid condensate.

[0421] As a polyglycerol condensed ricinoleate, specifically, esterifications of compounds described as specific examples of polyglycerol fatty acid esters and ricinoleic acid condensates can be cited.

[0422] Lecithin refers to phosphatidylcholine itself, or at least a mixture containing phosphatidylcholine.

[0423] A mixture containing at least phosphatidylcholine refers to a mixture that, in addition to phosphatidylcholine, may contain phosphatidylserine, phosphatidylethanolamine, phosphatidylinositol, N-acylphosphatidylethanolamine, phosphatidylglycerol, phosphatidic acid, lysophosphatidylcholine, lysophosphatidic acid, sphingomyelin, sphingosine, etc.

[0424] As a form of lecithin, it can be broken down by enzymes (so-called lysophosphatidylcholine).

[0425] Enzymatically hydrolyzed lecithin is a composition containing lysophosphatidylcholine, in which one fatty acid held by a phosphatidylcholine molecule is lost by an enzyme such as phospholipase. Alternatively, in this invention, enzymatically hydrolyzed lecithin includes so-called hydrogenated enzymatically hydrolyzed lecithin, which undergoes hydrogenation treatment to convert the bonded fatty acid into a saturated fatty acid to improve its oxidative stability.

[0426] From the viewpoint of emulsification and dispersibility, the HLB value of the surfactant is preferably 8 or more, more preferably 10 or more, and even more preferably 12 or more.

[0427] The upper limit of the HLB value of surfactants is not particularly limited, but it is generally below 20, preferably below 18.

[0428] HLB represents the hydrophilic-hydrophobic balance commonly used in the field of surfactants. The HLB value is calculated using the Kawakami formula shown below. Furthermore, when using commercially available products as surfactants, catalog data from those products is preferred.

[0429] HLB = 7 + 11.7log(Mw / Mo)

[0430] Here, Mw represents the formula weight of the hydrophilic group in the surfactant, and Mo represents the formula weight of the hydrophobic group in the surfactant.

[0431] The hydrophobic group in a surfactant refers to an atomic group with low affinity for water. Examples of hydrophobic groups include alkyl, alkenyl, alkylsilyl, and perfluoroalkyl groups. Specifically, when the surfactant is one of the above-mentioned "glycerol fatty acid esters, polyglycerol fatty acid esters, organic acid monoglycerides, dehydrated sorbitol fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, polyglycerol condensed castor oil esters, or lecithin", it refers to alkyl and alkenyl groups derived from fatty acids.

[0432] The hydrophilic groups in surfactants refer to atomic groups that have a high affinity for water. Specifically, these are atomic groups in the surfactant's structure other than the hydrophobic groups.

[0433] -gel-

[0434] From the perspective of preventing the oil contained in the fatty portion from leaking out even under conditions such as temperature changes, and further maintaining an appearance similar to that of chunks of meat, and from the perspective of easily obtaining a texture similar to that of chunks of meat, it is preferable that the fatty portion contains gel.

[0435] In this invention, a gel refers to a substance that contains at least water and exhibits behavior as an elastic solid.

[0436] Elasticity refers to the property of an object that, when deformed by an external force, attempts to return to its original shape after the force is removed.

[0437] The gel preferably contains an edible gelling agent.

[0438] Thickening polysaccharides can be cited as edible gelling agents.

[0439] Specifically, examples of thickening polysaccharides include agar, carrageenan (κ-carrageenan, ι-carrageenan), alginic acid, alginate, agarose, red algae gum, gellan gum, gluconolactone, Vibrio vulgaris gum, xanthan gum, pectin, guar gum, locust bean gum, cassia gum, glucomannan, tragacanth gum, arabinose gum, pullulan, gum arabic, arabinogalactan, dextran, sodium carboxymethyl cellulose, methyl cellulose, psyllium husk gum, starch, chitin, chitosan, guar gum, soybean gum, soybean polysaccharides, gelatin, psyllium husk, hydroxypropyl methyl cellulose, hydroxyethyl cellulose, carboxymethyl cellulose, dextrin, etc.

[0440] Gelation agents are preferably used in conjunction with gelation accelerators.

[0441] Gelation accelerators are compounds that promote gelation through contact with gelling agents, and they function through unique combinations with gelling agents.

[0442] The preferred combination of gelling agent and gelation accelerator is as follows.

[0443] 1) A combination of polyvalent metal ions (specifically, alkali metal ions such as potassium or alkaline earth metal ions such as calcium and magnesium) as gelation promoters and carrageenan, alginate, gellan gum, vegetal gum, pectin, sodium carboxymethyl cellulose, etc. as gelling agents.

[0444] 2) A combination of boric acid or other boron compounds as gelation promoters with guar gum, locust bean gum, aralia elata gum, cassia gum, etc., as gelling agents.

[0445] 3) A combination of acid or alkali as a gelation promoter and alginate, glucomannan, pectin, chitin, chitosan, guarana, etc. as a gelling agent.

[0446] 4) Water-soluble polysaccharides that react with a gelling agent to form a gel are used as gelation accelerators. Specifically, examples include combinations where xanthan gum is used as the gelling agent and cassia gum is used as the gelation accelerator, and combinations where carrageenan is used as the gelling agent and locust bean gum is used as the gelation accelerator.

[0447] From the viewpoint of obtaining a block-shaped meat substitute with an appearance and texture similar to livestock meat, the preferred combination of gelling agent and gelation promoter is the combination of the above-mentioned "1) a polyvalent metal ion (specifically, alkali metal ions such as potassium or alkaline earth metal ions such as calcium and magnesium) as a gelation promoter and carrageenan, alginate, gellan gum, vesicator gum, pectin, sodium carboxymethyl cellulose, etc. as a gelling agent."

[0448] -The compositional forms of the fatty portions-

[0449] The fatty portion is preferably in any of the following component forms.

[0450] (1) The fatty part contains oil as the main component.

[0451] (2) The fatty part contains emulsions as the main component.

[0452] (3) The fatty part contains oil and gel.

[0453] Here, "principal component" refers to the component that accounts for more than 90% by mass relative to the fatty portion as a whole.

[0454] In the case where the fatty portion contains oil as the main component (hereafter, fatty portion example (1)),

[0455] When the fatty portion is "fatty portion example (1)", the content of oil contained in the fatty portion is preferably 90% by mass or more, more preferably 92% by mass or more, and even more preferably 95% by mass or more, relative to the total fatty portion.

[0456] In addition, when the fatty portion is "fatty portion example (1)", the upper limit of the oil content contained in the fatty portion can be 99% or less by mass or 98% or less by mass relative to the whole fatty portion, taking into account the additives contained in the oil.

[0457] In the case of the fatty portion being "fatty portion example (1)", from the viewpoint of obtaining a block-shaped meat substitute with an appearance similar to that of livestock meat, it is preferable to use fat that turns cloudy when it solidifies.

[0458] In the case where the fatty portion is "fatty portion example (1)", the oil used is preferably coconut oil, palm oil, shea butter, cocoa butter, etc.

[0459] In case (2) the fatty portion contains emulsion as the main component (hereafter, fatty portion example (2))

[0460] Since emulsions are mostly white, the fatty portion, containing emulsions as its main component, is also prone to becoming white. Therefore, by setting the fatty portion in the form of fatty portion example (2), a block-shaped meat substitute with an appearance closer to that of livestock meat is created.

[0461] In addition, the emulsion can be an oil-in-water emulsion or an oil-in-water emulsion.

[0462] In the case where the fatty portion is "fatty portion example (2)", the content of emulsion is preferably 90% by mass or more, more preferably 92% by mass or more, and even more preferably 95% by mass or more, relative to the fatty portion as a whole.

[0463] In addition, when the fatty portion is "fatty portion example (2)", the upper limit of the content of emulsion contained in the fatty portion can be 99% by mass or less or 98% by mass or less relative to the whole fatty portion, taking into account the addition of additives, etc.

[0464] The content of oil contained in the emulsion is preferably 5% or more and less than 90% by mass relative to the emulsion as a whole, more preferably 10% or more and less than 80% by mass, and even more preferably 15% or more and less than 70% by mass.

[0465] The water content in the emulsion is preferably 10% by mass or more and 95% by mass or less relative to the emulsion as a whole, more preferably 20% by mass or more and 90% by mass or less, and even more preferably 30% by mass or more and 85% by mass or less.

[0466] The content of surfactant contained in the emulsion is preferably 0.01% by mass or more and 5% by mass or less relative to the whole emulsion, more preferably 0.05% by mass or more and 4% by mass or less, and even more preferably 0.1% by mass or more and 3% by mass or less.

[0467] In case (3) the fatty portion contains oil and gel (hereafter, fatty portion example (3))

[0468] When the fatty portion contains oil and gel, the oil contained within it is easily retained through the gel, even under conditions such as temperature changes. Therefore, even with temperature variations, the oil is less likely to leak out of the fatty portion, further maintaining an appearance similar to that of cut meat. Furthermore, even when the raw, cut meat substitute is cooked, the oil is easily retained through the gel, and when the cooked raw, cut meat substitute is consumed, the oil contained in the fatty portion will seep out, easily achieving a texture more similar to cooked cut meat.

[0469] From the viewpoint that oil is less likely to flow out from the fatty portion, when the fatty portion is in the form of fatty portion example (3), it is preferable that the oil is contained in the gel.

[0470] When oil is contained within a gel, the oil is preferably present in the gel in a large quantity as oil-containing particles, specifically in a near-spherical state (hereinafter referred to as "oil droplets").

[0471] The droplet size is preferably 20 μm or more and 500 μm or less, more preferably 30 μm or more and 400 μm or less, and even more preferably 50 μm or more and 300 μm or less.

[0472] By encapsulating the fat within the gel, even after the raw meat-like block-shaped meat substitute has been formed and then subjected to heat sterilization, the dissolution and loss of the fat contained in the fatty portion can be inhibited. Therefore, even when the raw meat-like block-shaped meat substitute is heat-sterilized, the fatty portion can be preserved, thus improving the hygienic preservation of the meat substitute.

[0473] The size of the oil droplets was determined by observing the fatty portion using a transmission optical microscope.

[0474] As a transmission microscope, for example, it can be manufactured by Carl Zeiss Co., Ltd., product name: Axio Observer.Z1 inverted microscope, etc.

[0475] The following explains the order of oil droplet size determination.

[0476] The oil was solidified at a temperature below its melting point, and the gel was dissolved using a 3% sodium carbonate solution. Oil droplets were then recovered from the fatty portion and placed on a 60 mm diameter polystyrene petri dish. The recovered oil droplets were ensured not to overlap in the depth direction of the petri dish. The recovered oil droplets were observed using a transmission optical microscope at 5x magnification. Images of over 200 oil droplets from the captured images were selected, and the equivalent circular diameter (the diameter of a circle corresponding to the area of ​​the droplet image) of each droplet was calculated using image processing software (e.g., ImageJ). The arithmetic mean of the calculated equivalent circular diameters of all oil droplets was then calculated and used as the droplet diameter.

[0477] When the fatty portion contains oils contained within the gel, it is preferable to increase the transparency of the fatty portion by heating.

[0478] The fat contained in the block-shaped meat is nearly white in its unheated state, but its transparency increases when heated and cooked. Therefore, by using the block-shaped meat substitute according to this embodiment as the structure, it is easy to achieve an appearance close to that of livestock meat when the raw meat-shaped block-shaped meat substitute is heated and cooked.

[0479] Determine whether heating increases the transparency of the fatty portion by following these steps.

[0480] Using a Color Reader CR-10Plus manufactured by Konica Minolta, Inc., the transparency of the fatty portion of a raw meat-like block of meat substitute was measured at three arbitrary locations. The arithmetic mean of the obtained values ​​was taken as measurement value A. The raw meat-like block of meat substitute was placed face down on a hot plate with the measurement area at a surface temperature of 160°C and left to stand for 2 minutes to heat it. The heated raw meat-like block of meat substitute was removed from the hot plate, and the transparency of the measurement area was measured again in the same order as measurement value A. The arithmetic mean of the obtained values ​​was taken as measurement value B. If measurement value B showed higher transparency than measurement value A, it was determined that the transparency of the fatty portion increased due to heating.

[0481] In the case where the fatty portion is "fatty portion example (3)", the content of oil is preferably 10% or more and 70% or less by mass relative to the overall fatty portion, more preferably 15% or more and 60% or less by mass, and even more preferably 20% or more and 50% or less by mass.

[0482] In the case where the fatty portion is "fatty portion example (3)", the gel content is preferably 30% or more and 90% or less by mass relative to the overall fatty portion, more preferably 40% or more and 85% or less by mass, and even more preferably 50% or more and 80% or less by mass.

[0483] In the case of the fatty portion being "fatty portion example (3)", the fatty portion may be in the form of a fatty block composition comprising oil-containing particles and an edible ionic crosslinked polymer formed by cationic crosslinking.

[0484] The fat block composition preferably comprises an edible ionic crosslinked polymer formed by cationic crosslinking. Here, "edible" means that it does not have an adverse effect on health when ingested orally by a person.

[0485] "Ionic crosslinking polymers" refer to polymers that are crosslinked through a reaction with ions.

[0486] Examples of edible ionic crosslinking polymers include alginic acid, carrageenan, LM pectin, HM pectin, and LA gellan gum.

[0487] From the viewpoint of improving the heat resistance of the fat block composition, the edible ionic crosslinking polymer is preferably selected from at least one of the group consisting of alginic acid, LM pectin and LA gellan gum.

[0488] The preferred cation is a metal ion with a valence of 2 or higher.

[0489] Examples of metal ions include divalent metal ions such as calcium ions, magnesium ions, iron ions (II), copper ions (II), zinc ions, and manganese ions; and trivalent metal ions such as aluminum ions and iron ions (III).

[0490] From the viewpoint of obtaining a stable cross-linked structure, the metal ion is preferably selected from at least one of calcium ions, magnesium ions and zinc ions, and more preferably calcium ions.

[0491] Crosslinking of edible ionic crosslinked polymers can be achieved, for example, by mixing a solution containing the ionic crosslinked polymer, a surfactant, and water (ionic crosslinked polymer solution) with an aqueous solution containing cations.

[0492] The fat block composition can be manufactured, for example, by the manner described in the examples described later.

[0493] Raw meat-like chunks or meat substitutes may contain oily particles (oil contained in a gel or in capsule form).

[0494] Here, "inside" refers to something that does not exist on the surface of the blocky, meat-like substitute meat.

[0495] By using raw meat-like chunks of meat substitutes containing oils embedded in a gel or encapsulated in oils, the oils can easily remain within the chunks of meat substitutes. This makes it easier to obtain raw meat-like chunks of meat substitutes that maintain a texture closer to that of whole meat.

[0496] In one embodiment, the alternative molded meat of the present invention preferably further comprises a fat-simulating composition, more preferably comprising particulate matter containing oil with a melting point of 0.1°C or higher and an edible ionic crosslinked polymer crosslinked by cationic crosslinking, wherein the average particle size of the particulate matter is 50 μm or more and 500 μm or less.

[0497] Here, the same oil as the oil described can be used as the oil contained in the fat block composition.

[0498] The average particle size can be greater than 50 μm and less than 500 μm.

[0499] The average particle size was determined by observing the fat mass composition using a transmission optical microscope.

[0500] The preferred particulate matter contains oil and, if necessary, water and other additives.

[0501] From the viewpoint of increasing the amount of oil released when chewing the fat block composition, the oil contained in the particulate matter is preferably selected from at least one of coconut oil, olive oil, palm oil, rapeseed oil and oleic acid.

[0502] The melting point of the oil contained in the particulate matter is preferably above 0.1°C, more preferably 1°C to 30°C, even more preferably 2°C to 25°C, and especially preferably 5°C to 25°C.

[0503] By setting the melting point of the oil to above 1°C, it is easier to form particulate matter during the manufacture of the fat block composition. Furthermore, by setting the melting point of the oil to above 1°C, the structure of the fat block composition becomes similar to that of the fat contained in livestock meat. Therefore, during chewing, oil is easily released from the fat block composition, similar to that of livestock fat.

[0504] Furthermore, by setting the melting point of the oil to below 30°C, it is easy to manufacture a fat block composition containing water in the particulate matter at room temperature (e.g., 25°C), and the manufacturing process becomes simple.

[0505] The melting point of the oils was determined according to the "Japan Oil Chemists' Society Standard Oil Analysis Test Method 2.2.4.2 (1996) 1996 Edition".

[0506] <Method for manufacturing alternative meat>

[0507] The method for manufacturing alternative meat involved in this invention is not particularly limited as long as it uses the above-mentioned protein food materials to manufacture alternative meat.

[0508] As one method of manufacturing alternative shaped meat according to the present invention, a method including the following steps can be cited: using the above-mentioned protein food material, forming a lean meat-like portion with red coloring, forming a groove on the surface of the formed lean meat-like portion, or forming a groove on the surface of the lean meat-like portion while forming the lean meat-like portion with red coloring (lean meat-like portion forming step), attaching fat to the groove to form a fatty portion (fatty portion forming step).

[0509] Furthermore, as another method for manufacturing alternative shaped meat according to the present invention, a method including the following steps can be cited:

[0510] In the first step, the above-mentioned protein food materials are mixed with a binder (e.g., polysaccharides) to obtain a mixture; and

[0511] The second step involves stretching the mixture to obtain a stretched mixture in which the fiber direction of the protein food material is oriented in one direction.

[0512] In the first step described above, there are no particular limitations on the method of mixing the protein food materials and the binder; examples include mixing by hand or using a known mixer. Examples of mixers include blenders.

[0513] It is preferable to break down the protein food materials by hand or other means to adjust their size before mixing them with the binder.

[0514] Furthermore, when the manufactured substitute meat contains fat, the aforementioned fat block composition, and other additives, it is preferable to mix it together with protein food materials and binders in the first step.

[0515] In the second step described above, the method of stretching the mixture obtained in the first step (hereinafter also referred to as the "first step mixture") is not particularly limited as long as it can result in a stretched mixture in which the fiber direction of the protein food material is oriented in one direction.

[0516] After the second step, after the mixture is stretched to obtain a molded body, a third step is preferably included, in which the molded body is heated to solidify it.

[0517] By heating the molded body, for example in the case of a heat-irreversible gel-forming polysaccharide as a binder, the formation of a gel containing the heat-irreversible gel-forming polysaccharide is promoted. As a result, the molded body solidifies, making it easier to maintain the shape of the substitute meat.

[0518] The third step may include the following steps: after the molding stretching mixture is used to obtain a molded body, in order to make the appearance of the substitute molded meat (specifically, block-shaped meat substitute meat) closer to the appearance of livestock meat, a process of forming a pattern (frost pattern) similar to that of fat meat on the surface of the molded body (hereinafter also referred to as the fat part forming step).

[0519] The preferred process for forming the fatty portion is to form a groove with a depth of, for example, 100 μm or more on the surface of the molded body and to attach grease into the formed groove to form the fatty portion.

[0520] Methods for forming grooves on the surface of a molded body include, for example, the method of carving out the surface with a cutting tool, and the method of forming grooves by means of a mold, with the method of forming grooves by means of a mold being preferred.

[0521] Next, grease is applied to grooves formed on the surface of the molded body, filling the grooves and thus creating a pattern similar to fat.

[0522] When grease is applied to a groove formed on the surface of a molded body, the grease can be in any of the following states: liquid, semi-solid (a mixture of liquid and solid), or solid, preferably liquid or semi-solid.

[0523] When grease is applied to grooves formed on the surface of a molded body, the grease can be applied in an emulsion state.

[0524] When grease is attached in an emulsion state, it is preferable to attach an emulsion containing a gelling agent, grease, and water (referred to as "gelling emulsion") to a groove formed on the surface of the molded body, and then gel the gelling emulsion attached to the groove.

[0525] The emulsion used for gelation is preferably an oil-in-water emulsion.

[0526] The diameter of the oil droplets in the emulsion for gelation is preferably 20 μm or more and 500 μm or less, more preferably 30 μm or more and 400 μm or less, and even more preferably 50 μm or more and 300 μm or less.

[0527] As a method for gelling a gelling emulsion attached to a tank, one example is to place a molded body with the gelling emulsion attached to the tank into an aqueous solution containing a gelling accelerator for gelation.

[0528] Example

[0529] The following describes the embodiments, but the present invention is not limited to these embodiments.

[0530] [Examples 1-11]

[0531] 1. Preparation of protein food materials

[0532] Defatted soybean flour (SHOWA FRESH RF, manufactured by SHOWA SANGYO CO.,LTD.; labeled as defatted soybean protein in Table 1) and wheat gluten (PRO-GURU 65, manufactured by THE TORIGOE CO., LTD.) as protein were mixed in the amounts (mass ratios) shown in Table 1 to obtain mixed powder 1.

[0533] The defatted soy flour used contains 54.7% protein by weight.

[0534] Next, a twin-screw extruder (manufactured by kouwakougyou Inc., product name: KEI-45-25) was prepared. The twin-screw extruder has... Figure 2 The cross-section is shown schematically. The ejector mold is cylindrical in shape.

[0535] In the extrusion section of the aforementioned biaxial extruder, which has a screw length of 1100 mm and a maximum temperature of 160°C at the screw tip, a cylindrical extrusion die (die lip clearance: 3 mm) with a length of 455 mm in the extrusion direction is installed. Mixed powder 1 is introduced into the aforementioned biaxial extruder at a rate of 500 g / min. While adding water to the extruder at the mass ratio shown in Table 1, pressure is applied and heating is carried out to bring the temperature of the protein-containing mixture at the outlet of the extruder to the temperature recorded in Table 1. The mixture is then extruded from the outlet of the extrusion die at a screw speed of 250 rpm (revolutions per minute) and an extrusion rate of 43 kg / h.

[0536] Through the above, the protein food material of Example 1 was obtained.

[0537] In addition, the composition of the protein-containing mixtures in Examples 2 to 11, the extrusion section of the biaxial extruder, and the conditions set in the ejection die are summarized in Tables 1 and 2.

[0538] [Table 1]

[0539]

[0540] [Table 2]

[0541]

[0542] 2. Production of substitute meat

[0543] Using the protein food materials obtained above, the alternative molded meat of Examples 1 to 11 was produced by performing the first to third steps shown below.

[0544] (Step 1)

[0545] Boil the protein food material in 3L of boiling water for 10 minutes to remove the moisture. Cut the dehydrated protein food material into lengths of about 100mm and tear it along the fiber direction to make it about 5mm wide.

[0546] Torn protein food material was boiled for 10 minutes in an aqueous solution containing Sungrill Beef Taste 3457E (a seasoning made by San-Ei GenF.FI, Inc. that does not use animal-derived ingredients) as a seasoning (concentration: 5% by mass relative to the total aqueous solution) to obtain long strips of protein food material.

[0547] Long strip-shaped protein food materials were obtained by immersing them in an aqueous solution (concentration: 3% by mass relative to the total aqueous solution) containing Sunbeat cook No. 4948 (a colorant manufactured by San-Ei GenF.FI, Inc.) as a colorant.

[0548] Subsequently, 7.5g of GENUTINE 310-C (carrageenan manufactured by Sansho Co., Ltd.), a heat-reversible gel-forming polysaccharide, and 7.5g of laminarin 429S (sodium alginate containing a curing agent manufactured by KIMICA Corporation), a heat-irreversible gel-forming polysaccharide, and 30g of water were added to 150g of long strip-shaped protein food material as a binder and mixed until homogeneous to obtain the mixture of the first step.

[0549] (Preparation of the fat block composition)

[0550] (1) Droplet formation process

[0551] The aqueous phase and oil phase are prepared as follows.

[0552] Aqueous phase: Weigh 99.5 parts by weight of tap water and 0.5 parts by weight of RYOTO Sugar Ester M-1695 (manufactured by Mitsubishi Chemical Corporation) as a surfactant, making a total of 5 kg. Stir for 30 minutes using a three-in-one motor (manufactured by Shinto Scientific Co., Ltd.) until completely dissolved.

[0553] Oil phase: Weigh 1 kg of coconut oil (manufactured by COCOWELL, product name: Organic Premium Coconut Oil (M041)) as oil.

[0554] Membrane emulsification was performed using a tubular SPG membrane (manufactured by SPG Technology Co., Ltd., with a fine pore size of 50 μm) with an aqueous phase as the continuous phase and an oil phase as the dispersed phase. Specifically, the tubular SPG membrane was embedded in a tubular container, and the aqueous phase flowed at a flow rate of 50 mL / min inside the tubular SPG membrane (inner tubing) from one end of the container to the other, while the oil phase flowed at a flow rate of 10 mL / min outside the tubular SPG membrane (outer tubing (the flow path between the container and the SPG membrane)).

[0555] As a result, an aqueous solution containing oil-containing droplets (hereinafter also referred to as a droplet dispersion) was obtained.

[0556] In addition, the droplets containing oil (particulate matter containing oil) had a particle size of 190 μm and a CV value of 19%.

[0557] Here, the particle size and CV value of oil-containing droplets were determined using a transmission optical microscope.

[0558] The droplet dispersion recovered in the culture dish was observed using a transmission optical microscope, and images were taken at 5x objective magnification. Images of oil-containing droplets from over 200 captured images were selected, and the circular equivalent diameter (the diameter of a circle corresponding to the area of ​​the droplet image) of each droplet was calculated using image processing software (e.g., ImageJ). The arithmetic mean of the calculated circular equivalent diameters of all droplets was calculated and taken as the "average particle size of the oil-containing droplets".

[0559] The CV value of a droplet containing oil is obtained by the following formula.

[0560] CV value (%) of oil-containing droplets = (Standard deviation of the circular equivalent diameter of oil-containing droplets / Average droplet size of oil-containing droplets) × 100

[0561] Furthermore, the standard deviation of the circular equivalent diameter of the droplets containing oil is the standard deviation of the circular equivalent diameter of 200 droplets containing oil, calculated from the determination of the average particle size of the droplets containing oil.

[0562] (2) Grease curing process

[0563] After the droplet dispersion was added to the separatory funnel, it was allowed to stand for 30 minutes. The droplet dispersion separated into a phase containing oil-containing droplets and an aqueous phase, so the aqueous phase was discharged from the separatory funnel and the phase containing oil-containing droplets was recovered.

[0564] The recovered phase containing oil droplets was cooled by standing in a refrigerator with the internal temperature set to 5°C for 1 hour to solidify the oil, resulting in an aqueous solution containing particles (hereinafter also referred to as a particle-containing liquid).

[0565] (3) Crosslinking process

[0566] A mixture of 1 part by mass of sodium alginate (KIMIA Corporation, KimikaArgin I-1) as an edible ionic crosslinking polymer, 0.5 parts by mass of RYOTO Sugar Ester M-1695 (Mitsubishi Chemical Corporation) as a surfactant, and 98.5 parts by mass of tap water was used to obtain an aqueous solution containing the edible ionic crosslinking polymer (hereinafter also referred to as an ionic crosslinking polymer solution).

[0567] For 100 parts by mass of an ionic crosslinking polymer solution, 100 parts by mass of a liquid containing particles were added, and the mixture was slowly stirred using a stirrer (three-in-one motor, Yamato Scientific Co., Ltd.) to obtain solution 1. The obtained solution 1 was then poured into a stainless steel pad to make the solution thickness 3 mm.

[0568] One part by weight of calcium chloride (manufactured by FUJIFILM Wako Pure Chemical Corporation, food additive grade), which is a cation-containing salt, was dissolved in 99 parts by weight of tap water to prepare an aqueous solution 1 containing cations. The aqueous solution 1 containing the same mass of cations as the solution 1 contained in the stainless steel pad was then introduced into the stainless steel pad and left to stand in a refrigerator with the internal temperature set to 5°C for 2 hours to crosslink (gel) the edible ionic crosslinked polymer, thereby obtaining a crude fat block composition.

[0569] After washing the crude fat block composition with tap water, the surface moisture was wiped off with absorbent paper towels (registered trademark, manufactured by Nippon PaperCrecia Co., Ltd.), and then cut into rods approximately 1mm × 1mm × 30mm in size. The grease adhering to the surface of the cut crude fat block composition was then washed with edible ethanol to prepare fat block composition B.

[0570] (Step 2)

[0571] In the mixture obtained in the first step, fat block composition B was mixed in at 20% of the mass of the mixture to form a sphere with a diameter of about 60 mm. Then, it was lifted and stretched by hand to obtain a stretched mixture with a stretch ratio of about 6 times.

[0572] (Step 3)

[0573] The stretched mixture was cut into steak-thickness lengths (20 mm) along a direction orthogonal to the fiber direction of the protein food material contained in the stretched mixture, in a manner resembling steak slices. Multiple slices were then bundled together with the thickness of the steak facing the fiber direction to obtain a molded body. After vacuum sealing the molded body, it was heated for 1 minute to bring the internal temperature of the molded body to 75°C. Subsequently, the molded body was rapidly cooled with ice water to obtain a block-shaped meat substitute.

[0574] [Comparative Example 1]

[0575] As the protein food material for Comparative Example 1, "A-1000" manufactured by FUJI OIL CO., LTD. was prepared. Using "A-1000" manufactured by FUJI OIL CO., LTD., the substitute meat for Comparative Example 1 was otherwise prepared in the same manner as in Example 1.

[0576] [Comparative Examples 2-7]

[0577] The composition of the protein-containing mixture, the extrusion section of the twin-screw extruder, and the conditions set in the ejector die were changed as described in Table 2. Otherwise, the protein food materials of Comparative Examples 2 to 7 were prepared in the same manner as in Example 1.

[0578] The obtained protein food materials were used, and alternative molded meats of Comparative Examples 2-7 were prepared in the same manner as in Example 1.

[0579] [Measurement and Evaluation]

[0580] The protein food materials and alternative meat substitutes obtained in the Examples and Comparative Examples were measured and evaluated as shown below.

[0581] <Multiple Cumulative Bite Test>

[0582] Multiple cumulative bite tests were performed using the protein food materials obtained in the Examples and Comparative Examples. The results are shown in Table 3.

[0583] As the measuring device, a tactile property measuring instrument (product name "TENSIPRESSER MyBoy2", manufactured by TAKETOMO ELECTRIC CO.,LTD.) was used.

[0584] The pressure head uses a 5mm φ hollow cylindrical shape (cross-sectional area 0.041cm²). 2 (Length 9mm).

[0585] The measurement is performed by pressing the indenter perpendicularly to the test sample.

[0586] At this point, the stress was obtained by repeatedly pressing the indenter into the test sample at a rate of 2 mm / s for 0.350 mm and then pulling it out at a rate of 2 mm / s for 0.250 mm after the indenter came into contact with the test sample.

[0587] The stress curves obtained through the measurement were analyzed using the analysis software of the measuring device, and the properties of Pliability, Brittleness, Tenderness, and Toughness were obtained.

[0588] Regarding tenderness, as a measure of compressive stress [gw / cm] 2 The value obtained by dividing by the thickness of the measured sample [mm] is [gw / cm]. 2 It is obtained by [ / mm].

[0589] Regarding toughness, it is the energy applied until the specimen breaks [gw·cm / cm]. 2 The value obtained by dividing by the thickness of the measured sample [mm] is [gw·cm / cm]. 2 It is obtained by [ / mm].

[0590] The protein food material used to prepare the test sample was immersed in water at 90°C to allow it to fully absorb water, and then gently spun dry before use.

[0591] Regarding the determination of the sample thickness, the thickness after water absorption in the direction orthogonal to the fiber direction shall be 1.5 mm or more and 8 mm or less.

[0592] For protein food materials with a thickness exceeding 8 mm in a direction orthogonal to the fiber direction, test samples were prepared by cutting them using a single-edged blade to form two parallel planes parallel to the fiber direction, with the distance between the parallel planes being less than 8 mm. The size of the test sample only needed to be large enough to fit within the testing device.

[0593] When the protein food material to be tested is in sheet form and parallel to the fiber direction along the sheet surface, the protein food material is cut in such a way that the thickness is more than 1.5 mm and less than 8 mm in the direction perpendicular to the sheet surface, and a test sample is prepared.

[0594] The pressing direction of the indenter during the measurement is set so that the length direction of the indenter is perpendicular to the fiber direction of the sample being measured.

[0595] In cases where the protein food material being tested is sheet-shaped and the direction along the sheet surface is not parallel to the fiber direction, and in cases where the protein food material being tested is not sheet-shaped (e.g., spherical, irregular shape, etc.), the test sample was prepared by cutting it from the protein food material in a manner that forms two planes parallel to the fiber direction and parallel to each other, with the distance between the parallel planes being 1.5 mm or more and 8 mm or less.

[0596] The pressing direction of the indenter during the measurement is set so that the length direction of the indenter is perpendicular to the fiber direction of the sample being measured.

[0597] In cases where there is no fiber orientation in the protein food material being tested, or where the fiber orientation cannot be determined from the appearance or cross-section of the protein food material and the fiber orientation is unclear, a test sample is prepared and tested according to (A1) or (A2) below.

[0598] (A1) When the protein food material is in sheet form, the protein food material is cut in a way that the thickness is more than 1.5 mm and less than 8 mm in a direction orthogonal to the sheet surface, and a test sample with two planes parallel to the sheet surface is prepared.

[0599] The indentation direction of the indenter during the measurement is set to be perpendicular to the length direction of the indenter relative to the two planes of the sample being measured.

[0600] (A2) When the protein food material is not sheet-like (e.g., spherical, irregular shape, etc.), the protein food material is cut into cubes (with a side length of 6 mm or more and 8 mm or less) to prepare a test sample.

[0601] For the measurement, it was performed in three directions orthogonal to the opposite faces in the cube, and Tenderness was used as the evaluation value on the largest face.

[0602] Figure 3 This is a graph where the pliability obtained from each embodiment and comparative example is plotted on the horizontal axis and the brittleness is plotted on the vertical axis. Black circles represent the embodiment group, and white squares represent the comparative example group.

[0603] <Measurement and Evaluation Related to Porosity>

[0604] -Formation of the cross section-

[0605] For each of the protein food materials obtained in the examples and comparative examples, the direction along the extrusion direction is defined as the fiber direction.

[0606] -Drying process-

[0607] The protein food material with the fiber orientation determined was placed in a vacuum oven (product name: VOS-201SD, manufactured by EYELA) connected to a vacuum pump (product name: GCD-051XF, manufactured by ULVAC), and dried at 60°C for 17 hours under vacuum conditions.

[0608] -Determination of the proportion of voids-

[0609] The fiber direction was determined, and a cutting mechanism was used to cut the dried protein food material with a single-edged blade in a direction orthogonal to the fiber direction to form a cut surface, thus obtaining the test sample.

[0610] The cut surface (measurement section) formed in the test specimen was observed using an optical microscope (product name: VH-ZST, manufactured by KEYENCE CORPORATION) equipped with a zoom lens (product name: VH-ZST, manufactured by KEYENCE CORPORATION) with an objective lens (product name: ZS-20, manufactured by KEYENCE CORPORATION) and a lens magnification of 30x.

[0611] The detection of voids present on the observed cut surface can be performed using commercially available software (MatLab, version 2018).

[0612] After correcting the in-plane inhomogeneity of the brightness, the brightness is binarized and the dark areas are extracted.

[0613] Multiple extracted dark areas were marked and morphologically processed, and morphological analysis was performed on each dark area. Areas smaller than 0.01 mm were included. 2 The dark areas (as shown below) are defined as noise and removed, thus eliminating gaps adjacent to the image boundaries. The size of the gaps is detected, and the cross-sectional area (mm²) of each gap is calculated. 2 ).

[0614] Based on the obtained cross-sectional area, the value with a diameter of 0.1 mm is calculated. 2 The percentage (%) of the number of voids in the following cross-sectional area relative to the total number of voids present on the cut surface.

[0615] Regarding the percentage of voids in protein food materials, for each of the five test samples prepared from the protein food materials, after determining the fiber direction using the method described above, the above measurement was performed on each test sample, and the percentage of voids was calculated. The obtained five percentages were then set as the arithmetic mean. The results are shown in Table 3.

[0616] -Calculation of the average aspect ratio of the voids-

[0617] Protein food materials stored at -20℃ were allowed to stand at room temperature (23℃) and relative humidity 20%RH and then thawed.

[0618] After confirming the fiber orientation, a three-dimensional image was reconstructed after acquiring X-ray transmission images using a three-dimensional X-ray microscope (product name "nano3DX", manufactured by Rigaku Corporation) under the conditions of X-ray source: Cu (40kV / 30mA), lens: L4320, and pixel binning: 2.

[0619] Extract a magnified cross-sectional image of a 1.5cm square area contained in a plane parallel to the fiber direction. Visually inspect the dark areas surrounded by light areas as gaps. Randomly select 10 gaps. If no 10 gaps are found in this cross-sectional image, extract other cross-sectional images.

[0620] Among the points forming the outline of the gap, select the two points with the longest distance between them, and set the line segment connecting these two points as the major axis, with the length of the line segment as the length of the major axis. Extend the lines infinitely in the length direction at both ends of the major axis as the major axis line. In the group of lines orthogonal to the major axis line, select the group of lines that intersect the outline of the gap at two or more points as the minor axis line group. In the minor axis line group, select the line with the longest distance between the farthest intersection points as the minor axis line. Set the line segment connecting the intersection of the minor axis line and the farthest two points of the outline of the gap as the minor axis line, and set its length as the length of the minor axis line of the gap. Calculate the aspect ratio of the gap using the following formula. The results are shown in Table 3.

[0621] The aspect ratio of the gap = the length of the major axis of the gap / the length of the minor axis of the gap

[0622] Furthermore, the average value was obtained by averaging the aspect ratios of the 10 gaps.

[0623] <Ease of tearing (forming and processing)>

[0624] After soaking the protein food material in water above 90°C for 30 minutes, the water was removed, and the material was torn by hand along the fiber direction at an internal temperature of 20°C. The results are shown in Table 3.

[0625] Five evaluators assessed the ease of tearing. The evaluation scores are shown below. The evaluation result is the average of the five evaluators, rounded to two decimal places. When the fiber orientation was unclear, tearing was evaluated in two orthogonal directions, and the higher score was used. The highest possible score is "5 points".

[0626] -Rating Score-

[0627] 5 points: Able to tear more than 5cm in one direction.

[0628] 4 points: Able to tear more than 5cm in one direction, but the tearing direction is slightly curved.

[0629] 3 points: It can tear more than 5cm in one direction, but the tearing direction bends halfway through.

[0630] 2 points: Tear in one direction with a length of less than 5cm, but then the tear direction bends significantly.

[0631] 1 point: Unable to tear in one direction.

[0632] <Arrangement direction of protein food materials>

[0633] The cumulative orientation degree and standard deviation of the orientation angle were measured for each of the alternative molded meats obtained in the examples and comparative examples.

[0634] The standard deviations of cumulative orientation degree and orientation angle were measured using the methods described in the sections "=Sequence of measurement of cumulative orientation degree=" and "=Sequence of measurement of standard deviation of orientation angle=".

[0635] In the results obtained, if the cumulative orientation degree is 1.1 or higher and the standard deviation of the orientation angle is 20° or lower, it is determined that the protein food materials contained in the substitute meat are arranged in the specified direction.

[0636] As a result, it was confirmed that the cumulative orientation degree of the protein food materials contained in the substitute meat in each embodiment was 1.1 or higher and the standard deviation of the orientation angle was 20° or less, and they were arranged in the specified direction.

[0637] <Appearance (fibrous texture of the cross-section)>

[0638] The substitute meat was cut parallel to the fiber direction with a knife and placed with the fiber direction longitudinal. Five people observed the cross-sections. The evaluation scores are shown below. The evaluation result is the average of the five evaluators, rounded to two decimal places. The highest evaluation score is "5 points". The results are shown in Table 3.

[0639] -Rating Score-

[0640] 5 points: The longitudinal fibrous appearance can be clearly identified throughout more than 85% of the cross-section, and the texture feels good.

[0641] 4 points: The longitudinal fibrous appearance can be confirmed to cover more than 55% and less than 85% of the entire cross-section, and it feels meaty.

[0642] 3 points: It can be confirmed that the longitudinal fibrous appearance covers more than 35% but less than 55% of the entire cross-section, and the texture feels fleshy in some areas.

[0643] 2 points: It can be confirmed that the longitudinal fibrous appearance is less than 35% of the overall cross-section, and it is difficult to feel the fleshy texture.

[0644] 1 point: No fibrous appearance, no meaty texture.

[0645] <Texture (the chewy texture that replaces the texture of shaped meat)>

[0646] After heating the substitute meat in a water bath at an internal temperature above 90°C, a 1cm square sample was placed in the mouth at an internal temperature of 50°C, and the texture when bitten was evaluated. The results are shown in Table 3.

[0647] Five reviewers evaluated the bite texture of the substitute meat. The evaluation scores are shown below. The evaluation result is the average of the five reviewers, rounded to two decimal places. The highest score is "5".

[0648] -Rating Score-

[0649] 5 points: When chewing the substitute meat, you can feel the meaty texture and it tastes delicious.

[0650] 4 points: When chewing the substitute meat, there are slight crumbs left, but overall it feels meaty and tastes delicious.

[0651] 3 points: When chewing the substitute meat, there are leftover crumbs, but you can feel the meaty texture when you bite into it, and it tastes delicious.

[0652] 2 points: When chewing the substitute meat, there are more crumbs left, and it is difficult to feel the meaty texture when biting, but it is acceptable.

[0653] 1 point: No meaty bite when chewing the substitute meat.

[0654] <Texture (the chewiness of substitute for shaped meat)>

[0655] After heating the substitute meat in a water bath at an internal temperature above 90°C, a 1cm square sample was placed in the mouth at an internal temperature of 50°C, and the texture when bitten was evaluated. The results are shown in Table 3.

[0656] Five evaluators assessed the chewiness of the substitute meat. The evaluation scores are shown below. The evaluation result is the average of the five evaluators, rounded to two decimal places. The highest possible score is "5".

[0657] -Rating Score-

[0658] 5 points: When chewing the substitute meat, you can feel the chewy texture of meat and it tastes delicious.

[0659] 4 points: Slightly soft when chewing the substitute meat, but with a meaty chewiness and delicious taste.

[0660] 3 points: Soft when chewing the substitute meat, but with a meaty chewiness and delicious taste.

[0661] 2 points: It is difficult to feel the chewiness of meat when chewing the substitute meat, but it is acceptable.

[0662] 1 point: There is no meaty chewiness when chewing the substitute meat.

[0663] <Overall Evaluation>

[0664] The low scores in the bite feel and chewiness of the substitute meat were used as a comprehensive evaluation of the texture. The results are shown in Table 3.

[0665] [Table 3]

[0666]

[0667] As shown in Table 3, the substitute shaped meat prepared in Examples 1 to 11 contains at least a portion of protein food material with fibrous regions. The average ratio of the length of the long axis to the length of the short axis of the voids present in the cross section parallel to the fiber direction of the protein food material is 2 or more, and it simultaneously satisfies (1) and (2) below in the multiple cumulative bite test, and has excellent tearing ease (forming processability).

[0668] Furthermore, it is known that the substitute meats of Examples 1 to 11, which contain these protein food materials, have an excellent level of imitation of the fibrous texture, bite feel, and chewiness of meat.

[0669] Pliability < 2.94… (1)

[0670] Brittleness > 1.06… (2)

[0671] (Symbol Explanation)

[0672] 10-Twin extruder, 12-Hopper, 14-Extrusion section, 15-Extrusion section outlet, 16-Screw, 18-Protein-containing mixture, 20-Extrusion die, 24-Extrusion path, 26-Extrusion outlet (extrusion die outlet), X-Extrusion direction.

[0673] The entire contents of Japanese Patent Application No. 2023-170514, filed on September 29, 2023, are incorporated herein by reference.

[0674] All documents, patent applications and technical standards described in this specification are incorporated herein by reference to the same extent as those specifically described and separately incorporated by reference.< / toughness> < / tenderness> < / brittleness> < / pliability>

Claims

1. An alternative meat substitute comprising a protein food material having at least a portion of fibrous regions. The protein food material has an average ratio of the length of the long axis of the voids in a cross section parallel to the fiber direction to the length of the short axis of the voids to be greater than 2, and simultaneously satisfies (1) and (2) below in the multiple cumulative bite test. Pliability<2.94…(1), Brittleness>1.06…(2).

2. The alternative meat substitute according to claim 1, wherein, The protein food material has a porous structure.

3. The alternative shaped meat according to claim 1 or 2, comprising a protein food material having a cross-section of 0.1 mm in a direction orthogonal to the fiber direction of the protein food material. 2 The proportion of the number of voids in the following cross-sectional areas is 45% or more, which is the proportion of all voids present on the cross-section of protein food materials.

4. The alternative shaped meat according to claim 1 or 2, wherein, The protein food material also meets the following (3) in the multiple cumulative bite test. 2000 < Tenderness [gw / cm] 2 ] / Measure the thickness of the sample [mm] <7500…(3).

5. The alternative shaped meat according to claim 1 or 2, wherein, The protein food material also meets the following (4) in the multiple cumulative bite test. 375 < Toughness [gw·cm / cm] 2 ] / Measure the thickness of the sample [mm] <2000… (4).

6. The alternative shaped meat according to claim 1 or 2, wherein, The protein food material contains plant-based protein.

7. The alternative shaped meat according to claim 1 or 2, wherein, The protein food materials are arranged in a specified direction.

8. The alternative meat substitute according to claim 6, wherein, The plant protein comprises at least one selected from the group consisting of defatted soy protein and wheat gluten.

9. The alternative meat substitute according to claim 8, comprising: The protein food material contains defatted soy protein in a mass ratio of 1.5 to 4 relative to wheat gluten.

10. The alternative shaped meat according to claim 1 or 2, wherein, The protein food material also contains coloring agents.

11. The alternative molded meat according to claim 1 or 2, further comprising a binder.

12. The alternative shaped meat according to claim 11, wherein, The adhesive contains polysaccharides.

13. The alternative shaped meat according to claim 1 or 2, further comprising a fat-simulating composition.

14. The alternative shaped meat according to claim 13, wherein, The fat-simulating composition comprises: Particulate matter, containing oils with a melting point above 0.1℃; and Edible ionic cross-linked polymers, through cationic cross-linking, The average particle size of the particulate matter is greater than 50 μm and less than 500 μm.

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