Meat substitute and method for manufacturing the same

Abstract

To provide: a meat substitute with improved texture and taste; and a method for manufacturing the meat substitute.SOLUTION: A meat substitute includes a yeast skeleton-containing component and a vegetable protein. The yeast skeleton-containing component is either one or both of yeast cells and an insoluble component obtained by removing a soluble component from yeast cells. The yeast skeleton-containing component is particles having a yeast cell outer shell structure, and a mean particle diameter of the particles is preferably 1-10 μm.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a meat substitute and a method for producing the meat substitute. [Background technology]

[0002] According to the United Nations' world population estimates (medium-range projection), the world's population is expected to increase rapidly from approximately 7.7 billion in 2019 to approximately 10.9 billion in 2100. As the population grows, food demand will also increase, with demand for protein in particular expected to grow. If the current meat supply continues, it will not be possible to provide enough protein, and there is a possibility that protein will run out worldwide.

[0003] As an alternative protein source to meat, meat substitutes using plant-derived proteins made from beans and vegetables are being considered. For example, Patent Document 1 discloses a method for producing a meat-like food product having a meat-like texture and texture, which is characterized by adding water and necessary oils and fats to yeast or yeast protein and processing the mixture using a twin-screw extruder.

[0004] Furthermore, Patent Document 2 discloses a method for producing textured soy protein by treating a raw material containing defatted soybeans, isolated soy protein, and starch with a twin-screw extruder. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 62-195253 [Patent Document 2] Japanese Patent Application Laid-Open No. 2014-143969 Summary of the Invention [Problem to be solved by the invention]

[0006] Meat substitutes made from plant-based proteins have ample room for improvement in texture and taste. The present invention has been made in view of the above circumstances, and aims to provide a meat substitute with improved texture and taste, and a method for producing the meat substitute. [Means for solving the problem]

[0007] That is, the present invention includes the following [1] to [6]. [1] A meat substitute comprising a yeast skeleton-containing component and a vegetable protein, wherein the yeast skeleton-containing component is either or both of yeast cells and insoluble components obtained by removing soluble components from yeast cells. [2] The alternative meat described in [1], wherein the yeast skeleton-containing component is a particle having a yeast cell shell structure, and the average particle diameter of the particle is 1 μm or more and 10 μm or less. [3] A method for producing a meat substitute, comprising the steps of: mixing a yeast skeleton-containing component with a vegetable protein to obtain a mixture; and heating and kneading the mixture while extruding it, wherein the yeast skeleton-containing component is either or both of yeast cells and insoluble components obtained by removing soluble components from the yeast cells. [4] The method for producing a meat substitute according to [3], wherein the extrusion molding step involves heating and pressurizing the material using an extruder. [5] A method for producing a meat substitute described in [3] or [4], wherein the content of the yeast skeleton-containing component relative to the total amount of the mixture is 1% by mass or more and 50% by mass or less. [6] A method for producing a meat substitute according to any one of [3] to [5], wherein the yeast skeleton-containing component is a component obtained by treating the insoluble component with glucanase or protease. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a meat substitute with improved texture and taste, and a method for producing the meat substitute. [Brief explanation of the drawings]

[0009] [Figure 1] 1 is a cross-sectional image of the meat substitute after frozen storage in Test Example 1. [Figure 2]1 is a cross-sectional image of a sample of the meat substitute of Test Example 1 that has been reconstituted with hot water after frozen storage. [Figure 3] 1 is a cross-sectional image of the meat substitute after frozen storage in Test Example 2. [Figure 4] 1 is a cross-sectional image of a sample of the meat substitute of Test Example 2 that has been reconstituted with hot water after frozen storage. [Figure 5] 1 is a cross-sectional image of the meat substitute after frozen storage in Test Example 3. [Figure 6] 1 is a cross-sectional image of a sample of the meat substitute of Test Example 3 that has been reconstituted in hot water after frozen storage. [Figure 7] 1 is a cross-sectional image of the meat substitute after frozen storage in Test Example 4. [Figure 8] 10 is a cross-sectional image of a sample of the meat substitute of Test Example 4 that has been reconstituted in hot water after frozen storage. [Figure 9] 1 is a cross-sectional image of the meat substitute after frozen storage in Test Example 5. [Figure 10] 10 is a cross-sectional image of a sample of the meat substitute of Test Example 5 that has been reconstituted with hot water after frozen storage. [Figure 11] This is a cross-sectional image of a meat substitute made using yeast cell A after frozen storage. [Figure 12] This is a cross-sectional image of a sample of meat substitute made using yeast cell A that has been rehydrated in hot water. [Figure 13] This is a cross-sectional image of a meat substitute made using yeast cell B after frozen storage. [Figure 14] This is a cross-sectional image of a sample of meat substitute made using yeast cell B that has been rehydrated in hot water. [Figure 15] This is a cross-sectional image of a meat substitute made using yeast cell C after frozen storage. [Figure 16] This is a cross-sectional image of a sample of meat substitute made using yeast cell C that has been rehydrated in hot water. [Figure 17] This is a cross-sectional image of a meat substitute using yeast cell D after frozen storage. [Figure 18] This is a cross-sectional image of a sample of meat substitute made using yeast cell D that has been rehydrated in hot water. [Figure 19] This is a cross-sectional image of a meat substitute using yeast cell E after frozen storage. [Figure 20]This is a cross-sectional image of a sample of meat substitute made using yeast cell E that has been rehydrated in hot water. [Figure 21] This is a cross-sectional image of a meat substitute made only from pea protein after being frozen. [Figure 22] This is a cross-sectional image of a rehydrated sample of a meat substitute made solely from pea protein. [Figure 23] This is a cross-sectional image of a meat substitute made using only defatted soybeans and a round-hole die after being frozen. [Figure 24] This is a cross-sectional image of a sample of a meat substitute that was rehydrated using only defatted soybeans and a round-hole die. [Figure 25] This is a cross-sectional image of a meat substitute made using the mixture of Test Example 13 and a round hole die after frozen storage. [Figure 26] This is a cross-sectional image of a sample of meat substitute rehydrated using the mixture of Test Example 13 and a round-hole die. [Figure 27] This is a cross-sectional image of a meat substitute made using only defatted soybeans and a cooling dye after being frozen. [Figure 28] This is a cross-sectional image of a sample of a meat substitute that uses only defatted soybeans and is rehydrated using a cooling die. [Figure 29] This is a cross-sectional image of a meat substitute made using the mixture of Test Example 15 and a cooling die after frozen storage. [Figure 30] 1 is a cross-sectional image of a sample of the substitute meat of Test Example 15 that has been rehydrated with hot water. [Figure 31] This is a cross-sectional image of a meat substitute made using the mixture of Test Example 16 and a cooling die after frozen storage. [Figure 32] 1 is a cross-sectional image of a sample of the substitute meat of Test Example 16 that has been rehydrated with hot water. [Figure 33] This is a cross-sectional image of a meat substitute made using the mixture of Test Example 17 and a cooling die after frozen storage. [Figure 34] 1 is a cross-sectional image of a sample of the substitute meat of Test Example 17 that has been rehydrated with hot water. [Figure 35] This is an image of the surface of a meat substitute made entirely from pea protein. [Figure 36] This is an image of the surface of a meat substitute made solely from soy protein. [Figure 37] This is an image of the surface of a meat substitute containing yeast cell A and pea protein. [Figure 38] This is an image of the surface of a meat substitute containing yeast cell B and pea protein. [Figure 39] This is an image of the surface of a meat substitute containing yeast cell C and pea protein. [Figure 40] This is an image of the surface of a meat substitute containing yeast cell D and pea protein. [Figure 41] This is an image of the surface of a meat substitute containing yeast cell E and pea protein. [Figure 42] This is an image of the surface of a meat substitute containing yeast cell A and soy protein. [Figure 43] This is an image of a suspension obtained by grinding a meat substitute containing yeast cell A and pea protein. DETAILED DESCRIPTION OF THE INVENTION

[0010] <Meat substitute> The present invention is a meat substitute comprising a yeast skeleton-containing component and a non-animal protein, such as a plant protein. The meat substitute of this embodiment is a meat-like food product that does not contain livestock meat and is made from vegetable proteins such as peas and soybeans and non-animal proteins as raw materials.

[0011] <Yeast skeleton-containing ingredients> The yeast skeleton-containing components used in this embodiment are either or both of yeast cells and insoluble components obtained by removing soluble components from yeast cells. The yeast skeletal component has cell wall components as an outer shell, and maintains the shape of the cell.

[0012] (yeast cells) As the yeast cells, there can be used yeast cells themselves, i.e., yeast cells that have not been subjected to any particular treatment but have only been subjected to treatments such as culture, dehydration, separation, etc. When using the cells themselves, they may be those that have been subjected to a drying treatment, dehydration treatment, or suspension treatment.

[0013] (Insoluble component) The yeast skeleton-containing components can be the insoluble components remaining after removing the soluble components from yeast cells. The yeast cells from which the soluble components of the yeast extract are extracted contain insoluble components, such as the yeast cell wall and cell membrane, which are the yeast skeleton. These insoluble components include glucan, mannan, mannoprotein, protein, lipid, nucleic acid, etc., and can be used as a protein source.

[0014] It is known that the cell wall outside the yeast cells contains a protein-bound mannan layer and an outer glucan layer. After removing the soluble components from the yeast cells, further enzyme treatment is performed, and the insoluble components obtained by further decomposing or removing these cells with enzymes can be used to control the texture of the meat substitute.

[0015] The enzyme treatment is preferably a glucanase treatment or a protease treatment, and further, an emulsifier treatment may be carried out to remove the degradation products.

[0016] The yeast skeleton-containing component is preferably in the form of particles that maintain the cell shell structure of yeast. The average particle size of the particles is preferably 1 μm or more and 10 μm or less, more preferably 2 μm or more and 8 μm or less, and even more preferably 3 μm or more and 6 μm or less. The yeast skeleton-containing components obtained by removing soluble components from yeast cells maintain the shape of the yeast cell shell structure. Specifically, yeast cells from which soluble components have been removed are not in a destroyed state where the cell walls are crushed or pulverized and do not retain their shape, but rather maintain cell walls with the same or similar overall shape as yeast cells from which soluble components have not been removed. Therefore, the yeast cell particles from which soluble components have been removed have approximately the same or similar outer shape as the yeast cells before the soluble components were removed.

[0017] Whether or not a meat substitute contains a yeast skeleton-containing component can be confirmed by observing the surface of the meat substitute or a suspension obtained by pulverizing the meat substitute. The meat substitute of this embodiment can be confirmed by observing the surface or a suspension obtained by pulverizing the meat substitute under a microscope. The microscope that can be used is a digital microscope VHX-X1 (high resolution head) manufactured by Keyence Corporation.

[0018] The yeast skeleton-containing component preferably has a circular or elliptical planar shape. The planar shape refers to the two-dimensional shape when the yeast skeleton-containing component is viewed from the normal direction of a plane that contacts the object.

[0019] Examples of yeast include cells of baker's yeast, brewer's yeast, sake yeast, Torula yeast, etc. Yeast may be in various forms such as compressed yeast, dry yeast, active dry yeast, dead yeast, and sterilized dry yeast.

[0020] The yeast may be, for example, a yeast belonging to the genus Saccharomyces or a yeast belonging to the genus Candida, but is not particularly limited thereto. For example, Saccharomyces cerevisiae may be used in view of its extensive history as a food, or Candida utilis may be used in view of the extensive knowledge gained from research.

[0021] <Plant-based protein> The vegetable protein is not particularly limited as long as it is a protein extracted from a plant. The vegetable protein may be derived from, for example, grains such as wheat, barley, oats, rice, corn, etc. It may also be derived from pulses such as soybeans, peas, adzuki beans, chickpeas, lentils, fava beans, mung beans, etc. Of the above, the vegetable protein used in this embodiment is preferably one or more selected from the group consisting of wheat, soybeans, and peas, and more preferably soybeans or peas.

[0022] ≪Optional ingredients≫ The meat substitute of the present invention may contain starch, thickeners, gelling agents, dietary fiber, and other structural maintainers. For example, dextrin, starches such as starch and modified starch, gums such as alginic acid and xanthan gum, dietary fibers such as cellulose, heme cellulose, and pectin can be added.

[0023] Carbohydrates such as sugars and powdered alcohol may also be added to the meat substitute of the present invention. For example, monosaccharides such as glucose, fructose, xylose, and arabinose, disaccharides such as maltose, sucrose, and trehalose, oligosaccharides such as maltooligosaccharides and fructooligosaccharides, and sugar alcohols such as sorbitol and maltitol can be added. These can add sweetness and have a water-retaining effect, allowing the preparation of samples that can retain moisture.

[0024] Furthermore, the meat substitute of the present invention may contain a material with a masking effect, such as a flavoring or processing aid, which can mask the aroma of protein materials such as yeast and soybeans.

[0025] Furthermore, the meat substitute of the present invention may contain preparations with flavor-imparting effects, such as seasonings and flavorings. These can add flavor and mask off-flavors inherent in the ingredients, thereby adjusting the flavor. Flavorings such as seasonings, extracts, and chemical compounds, including amino acids, nucleic acids, peptides, and various extracts, can be used.

[0026] The meat substitute of the present invention may further contain spices. Examples of spices include, but are not limited to, cardamom, lemongrass, bay leaf, coriander, cloves, nutmeg, mace, allspice, cinnamon, fennel, cumin, ginger, red pepper, black pepper, white pepper, caraway, anise, basil, parsley, sage, thyme, oregano, rosemary, celery seed, mint, garden cress, dill, marjoram, knotweed, turmeric, and celery, as well as mixed spices containing one or more of these spices.

[0027] <Method of producing meat substitutes> The present invention is a method for producing a meat substitute containing a yeast skeleton-containing component and a vegetable protein or other non-animal protein. The method for producing alternative meat of this embodiment includes the steps of mixing a yeast skeleton-containing component with a vegetable protein to obtain a mixture, and heating and kneading the mixture while extruding it.

[0028] The content of the yeast skeleton-containing component relative to the total amount of the mixture is preferably 1% by mass or more and 50% by mass or less, and more preferably 2% by mass or more and 45% by mass or less.

[0029] The mixture is heated, kneaded, and then extruded to produce a meat substitute. The extrusion process involves heating and pressurizing the mixture in an extruder (extrusion molding machine), which produces a three-dimensionally structured meat substitute.

[0030] An extruder is broadly divided into four parts: a feeder, a barrel, a screw, and a die. Screws are either single-screw or twin-screw. In this embodiment, from the viewpoint of obtaining a homogeneous meat substitute, it is preferable to use a twin-screw screw, which has a strong shear force, for kneading. By appropriately selecting the shape of the die orifice from, for example, a circle, an ellipse, a square, a polygon, a strip, etc., the shape of the extruded product can be freely processed.

[0031] In the extruder process, a feeder is connected to the extruder's raw material supply port, and the mixture is sent into the extruder through this feeder. Heating, pressurization, and kneading are performed inside the extruder barrel, causing the vegetable protein to melt and become textured. The textured vegetable protein is extruded through a screw and released to atmospheric pressure through a die orifice, expanding the vegetable protein to produce a meat substitute. Alternatively, by using a cooling die with a cooling function and extruding the mixture while cooling immediately after pressurization and heating, it is possible to reduce the swelling and produce meat substitutes with different textures.

[0032] In this embodiment, when the vegetable protein melts and organizes, the yeast skeleton-containing components with a low protein content partially inhibit the organization, making it difficult for the vegetable protein to fuse together excessively, resulting in a moderately elastic, crumbly meat-like texture without becoming too hard.

[0033] On the other hand, when yeast skeleton-containing components with a high protein content are added, the yeast protein fuses with the vegetable protein, making the product more likely to harden, and giving it a moderately elastic, firm, meat-like texture.

[0034] The die temperature during pressure application is, for example, 100 to 250°C, 130 to 160°C, or 140 to 150°C. The barrel is usually divided into several stages, and the temperature is increased sequentially from the raw material input side toward the die. The maximum temperature of the barrel is usually set 10 to 30°C higher than the set temperature of the die. The moisture content of the raw material during pressurization is usually 15 to 70 mass %, preferably 20 to 50 mass %.

[0035] The pressure during pressing is the die pressure, and is, for example, 0.01 to 10 MPa, 0.01 to 5 MPa, or 0.01 to 1 MPa. If the pressure is too high, the heat will be applied more effectively and the shear force acting on the protein will be stronger, which is thought to facilitate the decomposition of the vegetable protein. Therefore, a low pressure is preferable as long as it does not affect the texturization.

[0036] The screw rotation speed during kneading varies depending on the amount of raw material supplied to the extruder and the shape of the die, but is, for example, 30 to 300 rpm or 150 to 250 rpm, and may be adjusted within this range depending on the molding condition.

[0037] The feed rate (raw material and water included) depends on the size of the extruder, but is 100 to 300 g / min with a general-purpose testing machine. The residence time in the barrel varies depending on the size of the apparatus, the amount of raw material supplied, the screw rotation speed, etc., but is usually 1 to 3 minutes.

[0038] The shape of the meat substitute extruded from the extruder may be a sheet, a rod, a cylinder, a flake, a granule, etc. The meat substitute is preferably stored frozen as is.

[0039] The yeast skeleton-containing component used in the method for producing a meat substitute of this embodiment is one or more selected from yeast cells and insoluble components obtained by removing soluble components from yeast cells, and these may be the same components as those described for the meat substitute of this embodiment. The enzyme treatment is preferably a glucanase treatment or a protease treatment. [Example]

[0040] Example 1: Effect of yeast cell content A pea protein sample (S-85-A-1, Sojitz Foods Co., Ltd.) was extruded with a specified ratio of yeast cell A and the resulting sample was examined.

[0041] [Step of obtaining a mixture] DYP (DYP-SY-02, Fuji Foods Industry Co., Ltd.) was used as yeast cell A. That is, yeast cell A was obtained by separating soluble components from baker's yeast and drying the resulting yeast cell.

[0042] (Test Example 1) Only pea protein was used. (Test Example 2) The pea protein and yeast cells A were mixed to prepare a mixture in which the content of yeast cells A relative to the total amount of the pea protein and yeast cells A was 5 mass %. (Test Example 3) The pea protein and yeast cells A were mixed to prepare a mixture in which the content of yeast cells A relative to the total amount of the pea protein and yeast cells A was 15 mass %. (Test Example 4) The pea protein and yeast cells A were mixed to prepare a mixture in which the content of yeast cells A relative to the total amount of the pea protein and yeast cells A was 30 mass %. (Test Example 5) The pea protein and yeast cells A were mixed to prepare a mixture in which the content of yeast cells A relative to the total amount of the pea protein and yeast cells A was 50 mass %.

[0043] [Extrusion molding process] Each of the mixtures in Test Examples 1 to 5 was subjected to a pressure heating treatment under the following conditions using a soybean meat processor (manufactured by Ryonetsu Kogyo Co., Ltd.). Specifically, the mixture was fed from a feeder into a twin-screw extruder soy meat processor and extrusion molding was performed. The screw rotation speed was set to 290 rpm, and extrusion molding was performed using a cooling die, with the temperature during extrusion controlled at 145°C. Water was supplied to the extruder via a separate water pump.

[0044] The feed rate of the mixture was 220 g / min. The cylinder was divided into four blocks, each with its own temperature setting, and the temperature was set so that it increased from upstream to downstream. Specifically, the cylinder block temperatures were set to the following first to fourth temperatures, and the final temperature at the extrusion molding outlet was controlled to be 130°C to 140°C. First cylinder block temperature: 60℃, Second cylinder block temperature: 90℃, Third cylinder block temperature: 120℃, 4th cylinder block temperature: 145℃

[0045] The amount of water added was controlled so that the water content during extrusion would be 20 to 32%. The die mainly used was a cooling die having a cooling device before the material was released from the die and having a rectangular forming outlet (outlet diameter: 35 mm wide x 4 mm high, the periphery of the outlet was cooled with cooling water at 15°C).

[0046] The extrusion-molded samples were cut to an appropriate length (approximately 10 to 15 cm), allowed to cool, and then stored frozen. The frozen sample was placed in a bag with approximately six times the amount of hot water and heated at 90°C for 2 hours. The reconstituted sample was removed from the packaging and cut into bite-sized pieces (approximately 3 cm) to prepare the sample. The resulting samples were subjected to a sensory evaluation (hardness, elasticity, difficulty in disintegrating, and overall texture) by eight panelists, who rated each item on a five-point scale from 1 to 5.

[0047] (Evaluation items) Hardness: 1 Very soft. 2 Slightly soft. 3. Moderate softness. 4 Slightly hard. 5 Quite hard.

[0048] Elasticity: 1 Very weak. 2 Slightly elastic. 3. Moderate elasticity. 4 Somewhat strong. 5 Very strong.

[0049] Difficulty in loosening: 1. Easy to loosen. 2 Slightly loosens. 3. Moderately easy to loosen. 4. Somewhat difficult to loosen. 5. Difficult to loosen.

[0050] Overall texture: 1 Soft and inelastic. 2 Slightly soft and not very elastic. 3. Moderately soft and elastic. 4 Slightly firm and chewy. 5 Firm, elastic and difficult to come apart.

[0051] For Test Examples 1 to 5, the content of yeast cell A and the evaluation results are shown in Table 1.

[0052] [Table 1]

[0053] A sensory test was carried out on Test Examples 1 to 5, and the results showed that Test Example 1, which was extrusion molded using only pea protein, had fairly hard physical properties. On the other hand, it was found that the addition of yeast cell A gave the extrusion-molded sample a crumbly texture (soft and easy to break apart). In particular, it was confirmed that when the yeast cell A content was 5 to 30% by mass, the product had a crumbly texture similar to a single piece of meat. When the yeast cell A content was increased to 50% by mass, the product became more prone to losing its shape and became more disintegrative.

[0054] When a cooling die was used in a soy meat processor to study the creation of a meat-like texture, the resulting sample was extruded into a continuous thin plate. By cutting this sample to a specific length, it was shown that a meat substitute similar to a single piece of thinly sliced meat could be formed.

[0055] Furthermore, the obtained specimens were stored in a freezer, then placed in a bag and immersed in hot water to reconstitute them, and the appearance of the samples was observed (Figs. 1 to 10). FIG. 1 is a cross-sectional image of the substitute meat after frozen storage in Test Example 1, and FIG. 2 is a cross-sectional image of a sample of the substitute meat after frozen storage in Test Example 1 that was rehydrated with hot water. FIG. 3 is a cross-sectional image of the substitute meat after frozen storage in Test Example 2, and FIG. 4 is a cross-sectional image of a sample of the substitute meat after frozen storage in Test Example 2 that was rehydrated with hot water. FIG. 5 is a cross-sectional image of the substitute meat after frozen storage in Test Example 3, and FIG. 6 is a cross-sectional image of a sample of the substitute meat after frozen storage in Test Example 3 that was rehydrated with hot water. FIG. 7 is a cross-sectional image of the substitute meat after frozen storage in Test Example 4, and FIG. 8 is a cross-sectional image of a sample of the substitute meat after frozen storage in Test Example 4 that was rehydrated with hot water. FIG. 9 is a cross-sectional image of the substitute meat after frozen storage in Test Example 5, and FIG. 10 is a cross-sectional image of a sample of the substitute meat after frozen storage in Test Example 5 that was rehydrated with hot water.

[0056] Test Example 1, which contained only pea protein and no yeast cells, contained air bubbles and maintained a certain degree of moldability. Test Example 3, in which 15% by mass of yeast cells A was added, had particularly large bubbles. As more yeast cells were added, the bubbles tended to become smaller and the product became more easily crumbled. Test Example 4, in which 30% by mass of yeast cells A was added, had a fairly dense internal structure, while Test Example 5, in which 50% by mass of yeast cells A was added, became more easily crumbled, and it was confirmed that the product broke down easily.

[0057] Example 2: Effect of yeast cell type Next, the yeast cells prepared by the different methods were compared to the preparations obtained when combined with pea protein.

[0058] (method) First, 70% by mass of pea protein (S-85-A-1, Sojitz Foods Co., Ltd.) and 30% by mass of each yeast skeleton-containing component were mixed uniformly and then thoroughly stirred. The yeast skeleton-containing components added were yeast cells A to E listed in Table 2. Yeast cells A, B, and E were manufactured by Fuji Foods Industry Co., Ltd. The mixture was fed into a soybean meat processor (manufactured by Ryonetsu Kogyo Co., Ltd.) through a feeder. Water was added directly into the device using a separate water pump. As a control, pea protein alone was used and the same treatment was carried out. The detailed conditions were the same as those in Example 1. The obtained sample was frozen and stored in the same manner as in Example 1, reconstituted in hot water, and then subjected to a sensory evaluation. The sensory evaluation was carried out by eight panelists. Each item, including hardness, elasticity, difficulty in disintegrating, and overall texture, was rated on a 5-point scale from 1 to 5. The production methods of each yeast cell are shown in Table 2. [Table 2]

[0059] The cross sections of the obtained specimens were examined (Figs. 11 to 22). FIG. 11 is a cross-sectional image of a meat substitute using yeast cell A after frozen storage, and FIG. 12 is a cross-sectional image of a sample of this meat that has been rehydrated with hot water. FIG. 13 is a cross-sectional image of the meat substitute using yeast cell B after frozen storage, and FIG. 14 is a cross-sectional image of a sample of this meat that was rehydrated with hot water. FIG. 15 is a cross-sectional image of the meat substitute using yeast cell C after frozen storage, and FIG. 16 is a cross-sectional image of a sample of this meat that has been rehydrated with hot water. FIG. 17 is a cross-sectional image of the meat substitute using yeast cell D after frozen storage, and FIG. 18 is a cross-sectional image of a sample of this meat that has been rehydrated with hot water. FIG. 19 is a cross-sectional image of a meat substitute using yeast cell E after frozen storage, and FIG. 20 is a cross-sectional image of a sample of this meat that has been rehydrated with hot water. Figure 21 is a cross-sectional image of a meat substitute made only from pea protein after being frozen, and Figure 22 is a cross-sectional image of a sample of this meat that had been rehydrated in hot water.

[0060] In the case of the product using only pea protein, an internal structure was confirmed in which bubbles of a uniform size were uniformly dispersed. In contrast, when yeast cells A were used, it was confirmed that the product contained many fine bubbles, and that finer physical properties were obtained, similar to Example 1, compared to when pea protein alone was used as the raw material. Untreated yeast cell E, which was made by drying baker's yeast as is, also had more bubbles than yeast cell A, but the bubbles were not fine but rather layered, and it was shown that they had almost the same structure.

[0061] The untreated yeast cells E, which were made by drying baker's yeast as is, had small or only a few air bubbles between the layers. The same result was observed for yeast cells D, which were prepared from Torula yeast.

[0062] In contrast, in the sample prepared using yeast cells B, which had been treated with protease and emulsifier after removing soluble components from the yeast cells, bubbles of various sizes, including large bubbles, were observed. Furthermore, it was confirmed that yeast cell C, which had been treated with glucanase after removing soluble components from the yeast cells, contained large bubbles within the sample.

[0063] The results of the sensory test are shown in Table 3. In the above-mentioned example, it was clear that yeast cell A had a particularly excellent texture when the physical properties of a whole piece of meat were taken into consideration, so the samples using yeast cell A were given a standard score of 3 points, and the evaluation was carried out on a 5-point scale. Yeast cell B, D, and E also showed similar values of around 3. On the other hand, yeast cell C had a hard physical property and had the same texture as pea protein alone. As mentioned above, although the internal structure is different, the hardness was shown to be similar to that of pea protein.

[0064] [Table 3]

[0065] Example 3: Use of soybeans as vegetable protein Next, they investigated the extruder process when used with soy flour, a widely used textured meat substitute. [Step of obtaining a mixture] As yeast cells A, DYP-SY-02 (Fuji Food Industry Co., Ltd.) was used.

[0066] (Test Example 12) Only defatted soy flour (Fresh RF, manufactured by Showa Sangyo Co., Ltd.) was used. (Test Example 13) Defatted soybean flour and yeast cells A were mixed to prepare a mixture in which the content of yeast cells A relative to the total amount of defatted soybean flour and yeast cells A was 10 mass %. (Test Example 14) Only defatted soy flour (Fresh RF, manufactured by Showa Sangyo Co., Ltd.) was used. (Test Example 15) Defatted soybean flour and yeast cells A were mixed to prepare a mixture in which the content of yeast cells A relative to the total amount of defatted soybean flour and yeast cells A was 10 mass %. (Test Example 16) Defatted soybean flour and yeast cells A were mixed to prepare a mixture in which the content of yeast cells A relative to the total amount of defatted soybean flour and yeast cells A was 30 mass %. (Test Example 17) Defatted soybean flour and yeast cells A were mixed to prepare a mixture in which the content of yeast cells A relative to the total amount of defatted soybean flour and yeast cells A was 50 mass %.

[0067] [Extrusion molding process] Each of the mixtures of Test Examples 12 to 17 was processed under the same conditions as in Example 1 using a soybean meat processor (manufactured by Ryonetsu Kogyo Co., Ltd.). On the other hand, as the exit die, a cooling die having a cooling device before release from the die and a rectangular molding exit (exit diameter 35 mm wide, height 4 mm, the area around the exit cooled with cooling water at 15°C) was used, as well as a round hole die (hole diameter 5 mm x number of holes 1, no cooling).

[0068] The cross sections of the obtained specimens were examined (Figs. 23 to 34). Figure 23 is a cross-sectional image of a meat substitute made using only defatted soybeans and a round-hole die after freezing and storage, and Figure 24 is a cross-sectional image of a sample of this meat substitute that has been rehydrated in hot water. FIG. 25 is a cross-sectional image of a meat substitute made using the mixture of Test Example 13 and a round-hole die after frozen storage, and FIG. 26 is a cross-sectional image of a sample of this meat that was rehydrated with hot water. Figure 27 is a cross-sectional image of a meat substitute made using only defatted soybeans and a cooling die after being frozen, and Figure 28 is a cross-sectional image of a sample of this meat substitute that had been rehydrated in hot water. FIG. 29 is a cross-sectional image of a meat substitute made using the mixture of Test Example 15 and a cooling die after frozen storage, and FIG. 30 is a cross-sectional image of a sample of this meat substitute that was rehydrated with hot water. FIG. 31 is a cross-sectional image of a meat substitute made using the mixture of Test Example 16 and a cooling die after frozen storage, and FIG. 32 is a cross-sectional image of a sample of this meat substitute that was rehydrated with hot water. FIG. 33 is a cross-sectional image of a meat substitute made using the mixture of Test Example 17 and a cooling die after frozen storage, and FIG. 34 is a cross-sectional image of a sample of this meat substitute that was rehydrated with hot water.

[0069] [Table 4]

[0070] When a round-hole die, which is often used for making minced meat-like processed products, was used, a minced meat-like product was obtained, similar to the taste of soy flour, even when part of the soy flour was replaced with yeast cells A. Furthermore, it was inferred that the size of the product when it was extruded from the die was uniform, resulting in higher formability. Furthermore, a sensory evaluation revealed that the texture was slightly softer than that of soybeans alone, and that the flavor of yeast was combined with the flavor characteristic of soybeans, resulting in a more complex flavor. Furthermore, when the mixture was extruded using a long horizontal die equipped with a cooling device similar to those used in Examples 1 and 2, a single piece of meat was obtained, similar to thinly sliced meat, although the formability was lower than that of the pea protein. These samples were rehydrated by soaking in hot water and then subjected to a sensory evaluation. It was found that the increased amount of yeast cells made the samples softer and gave them a more complex flavor than those made with soy flour alone.

[0071] <Example 4: Application of yeast cells to meat substitutes> The application of the yeast cell-containing preparation was verified. (Use as yakiniku) In Example 2, the specimens prepared using yeast cells A and yeast cells C were cut into a size of 1 cm thick x 4 cm wide x 5 cm long. After rehydrating in hot water in the same manner as in Example 2, the specimens were heated using an induction heater until browned on both sides. Yeast cell A had a soft, meaty belly-like texture, while yeast cell C had a firm, squid-like texture. Both the texture and flavor were meat-like, and they were enjoyable to eat.

[0072] (Used as a topping for meat udon) For the sample of Example 2 using yeast cell B, the sample was rehydrated in hot water in the same manner as in Example 2, placed on top of frozen udon noodles (manufactured by TableMark Co., Ltd.), and frozen as is to produce frozen meat udon. The sample was thawed in hot water together with udon noodles, and then transferred to a bowl containing soup to make meat udon. The taste and texture were similar to those of meat udon made with beef belly, and it was easy to eat.

[0073] (Used as an ingredient in okonomiyaki) In Example 2, the sample prepared using yeast cells A was reconstituted in hot water and placed on top of okonomiyaki prepared in the usual manner, and then frozen to prepare frozen okonomiyaki. When eaten after thawing in a microwave oven, the taste and texture were at the same level as okonomiyaki made with pork belly, and it was easy to eat.

[0074] (Used as an ingredient in meat sauce) The samples prepared in Example 3 and Test Example 13 were cut into 5 mm pieces and allowed to return to room temperature. These samples were mixed into meat sauce prepared by a conventional method to produce meat sauce. The texture was comparable to that of meat sauces made using samples such as pork and beef as raw materials.

[0075] <Confirmation of yeast skeleton components> The cross-sections of the produced meat substitutes before rehydration were observed to confirm the presence or absence of yeast skeleton-containing components. For the observation, a digital microscope VHX-X1 (high resolution head) manufactured by Keyence Corporation was used.

[0076] The obtained images are shown in Figures 35 to 43. Table 5 shows the correspondence between the alternative meats shown in Figures 35 to 42 and the alternative meats that were produced. The example shown in Figure 43 is the result of observing a suspension obtained by grinding a meat substitute containing pea protein and yeast cells A in a mixer with water.

[0077] [Table 5]

[0078] As shown in Table 5 and the drawings, it was confirmed that the meat substitute of this embodiment contains a yeast skeleton-containing component.

Claims

1. A meat substitute comprising a yeast skeleton-containing component and a vegetable protein, The yeast skeleton-containing component is either or both of yeast cells and insoluble components obtained by removing soluble components from yeast cells, in this alternative meat.

2. The alternative meat according to claim 1, wherein the yeast skeleton-containing component is a particle having a yeast cell shell structure, and the average particle diameter of the particle is 1 μm or more and 10 μm or less.

3. Mixing a yeast skeleton-containing component and a vegetable protein to obtain a mixture; and heating and kneading the mixture and extruding it. A method for producing alternative meat, wherein the yeast skeleton-containing component is either or both of yeast cells and insoluble components obtained by removing soluble components from yeast cells.

4. The method for producing a meat substitute according to claim 3, wherein the extrusion molding step involves extrusion molding under heat and pressure using an extruder.

5. The method for producing a meat substitute according to claim 3 or 4, wherein the content of the yeast skeleton-containing component relative to the total amount of the mixture is 1% by mass or more and 50% by mass or less.

6. The method for producing a meat substitute according to claim 3 or 4, wherein the yeast skeleton-containing component is a component obtained by treating the insoluble component with glucanase or protease.

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