Meat substitute food composition, meat substitute food dry composition, method for producing meat substitute food composition, and method for imparting meat-like texture to meat substitute food composition

Abstract

To provide a meat substitute-like food composition having good chewability, excellent in flavor even when heated, and having meat-like texture.SOLUTION: One embodiment of the present invention is a composition for a meat substitute-like food. In the meat substitute-like food composition, a solid content derived from the mushroom subjected to the transglutaminase reaction is 0.5 to 50.0 mass%, and a water content in the meat substitute-like food composition is 15.0 to 85.0 mass%.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a meat substitute-like food composition, a dry meat substitute-like food composition, a method for producing a meat substitute-like food composition, and a method for imparting a meat-like texture to a meat substitute-like food composition. [Background technology]

[0002] Due to the global population increase, global meat consumption is predicted to increase 1.8 times by 2050 compared to 2010 (Non-Patent Document 1). Furthermore, rising income levels, particularly in emerging countries such as India and China, are leading to improvements in the quality and diversification of food, and it is expected that demand for meat will increase further.

[0003] Meanwhile, according to Non-Patent Document 2, approximately 70% of freshwater available for human use is already used for food production, and a large amount of water is also used in meat production. Furthermore, meat production is known to have a large environmental impact, not only requiring a relatively large amount of grain as feed but also emitting a large amount of greenhouse gases. In other words, it is thought that it will not be easy to increase meat production to meet the expected increase in meat demand. Therefore, there is a growing demand for meat-like compositions that have the texture and flavor of meat without using meat.

[0004] In light of the above-mentioned social background, in recent years, inventions for meat-like compositions that do not use livestock meat have been filed. Patent Document 1 is an application that addresses the issue of "providing a meat-like food product and a method for producing the same, which has less fat and lower energy than meat, and which uses ingredients containing about the same amount of protein as meat, but which has a texture and taste similar to processed meat foods that use meat as an ingredient," and describes that "there is provided a meat-like food product that contains shredded mushrooms, in any one state selected from the group consisting of raw, boiled, and dried and then rehydrated in water, with a moisture content of less than 93% by mass and / or dietary fiber of more than 2.0% by mass, and a binder component."

[0005] Patent Document 2 states that "by using mushroom mycelium as a specific medium component, it was possible to improve the texture when used as a meat substitute."

[0006] Patent Document 3 is an application whose objective is to "develop meat substitutes that more closely resemble meat of different types, cuts, and preparations, with nutritional, texture, visual, aromatic, and flavor profiles similar to those of actual meat," and describes a "method for preparing a mushroom-based meat substitute that includes a mushroom material, emulsion, and / or binder."

[0007] Patent document 4 is an application for an invention entitled "Protein food containing maitake mushrooms and its manufacturing method."

[0008] Patent documents 5 and 6 address the issue that "available meat substitutes tend to lack the desirable characteristics associated with actual meat consumption, namely, the flavor, odor, and texture of meat," and describe "methods for overcoming or improving the shortcomings of the prior art, or at least providing a useful alternative," and "methods for preparing versatile meat substitutes that can mimic the visual, texture, and / or flavor characteristics of meat, particularly cooked meat products." [Prior art documents] [Non-patent literature]

[0009] [Non-Patent Document 1] Ministry of Agriculture, Forestry and Fisheries "Global Food Supply and Demand Outlook in 2050" [Non-patent document 2] "Environmental impacts of food production" Our Worldin Data [Patent documents]

[0010] [Patent Document 1] Patent No. 6885699 [Patent Document 2] Patent No. 7198603 [Patent Document 3] Special Publication No. 2023-502143 [Patent Document 4] Patent No. 3921008 [Patent Document 5] Japanese Patent Application Publication No. 2024-041984 [Patent Document 6] Patent No. 7511928 Summary of the Invention [Problem to be solved by the invention]

[0011] Conventional meat-like compositions have not been able to achieve a meat-like texture because they do not have a sufficient chewiness. Furthermore, conventional meat-like compositions based on protein ingredients derived from legumes have also had issues with taste due to the unique flavor inherent in legumes. In particular, many foods are heat-sterilized to improve shelf life, but conventional meat-like compositions based on protein ingredients derived from legumes can suffer from a significant deterioration in flavor due to heat-sterilization. For this reason, they have not been well received by many consumers. The present invention has been made in consideration of the above-mentioned problems, and aims to provide a meat substitute food composition that is chewy, has excellent flavor even when heated, and has a meat-like texture. [Means for solving the problem]

[0012] One aspect of the present invention is a meat substitute-like food composition, which contains a solid component derived from mushrooms that has undergone a transglutaminase reaction (hereinafter sometimes referred to as a TG reaction), and in which the solid component content in the meat substitute-like food composition is 0.5 to 50.0% by mass, and the water content in the meat substitute-like food composition is 15.0 to 85.0% by mass. In the meat substitute food composition of the above embodiment, it is acceptable for the composition to pass through a sieve with 35 mm openings but not pass through a sieve with 2 mm openings. The meat substitute food composition may contain, as the solid content, 0.30 to 28.00 mass % of mushroom-derived β-glucan. The meat substitute food composition may contain one or more non-mushroom-derived materials selected from the group consisting of non-mushroom-derived protein materials and non-mushroom-derived insoluble dietary fiber materials, and the meat substitute food composition may contain 3.0 to 40.0% by mass of the non-mushroom-derived material. The mushrooms may be fruiting bodies. In the load test described below, the load in the second measurement may be 30 N or more. (Load test) A circular plunger with a diameter of 25 mm is attached to the rheometer, and 20 g of a test sample of the meat substitute food composition is packed into a container with an upper diameter of 45 mm, a lower diameter of 30 mm, and a height of 33 mm at room temperature at a speed of 1 mm / s, without being pressed in from the top, so as to minimize gaps, and the load is measured twice in succession.

[0013] Another aspect of the present invention is a dry composition for a meat substitute food, which is obtained by drying the meat substitute food composition of any of the above-mentioned aspects.

[0014] Yet another aspect of the present invention is a method for producing a meat substitute-like food composition, comprising a mixing step of mixing a mushroom-derived solid content with transglutaminase, and a reaction step of subjecting the mixture obtained in the mixing step to a TG reaction at a temperature of 3 to 60°C for 1 to 48 hours, wherein the solid content in the meat substitute-like food composition is 0.5 to 50.0% by mass, and the water content in the meat substitute-like food composition is 15.0 to 85.0% by mass. In the manufacturing method of the above embodiment, the meat substitute food composition may pass through a sieve with openings of 35 mm, but may not pass through a sieve with openings of 2 mm. The meat substitute food composition may contain, as the solid content, 0.30 to 28.00 mass % of mushroom-derived β-glucan. The meat substitute food composition may contain a non-mushroom-derived material selected from the group consisting of a non-mushroom-derived protein material and a non-mushroom-derived insoluble dietary fiber material, and the meat substitute food composition may contain 3.0 to 40.0% by mass of the non-mushroom-derived material.

[0015] Yet another aspect of the present invention is a method for imparting a meat-like texture to a meat substitute food composition, comprising a mixing step of mixing a mushroom-derived solid content with transglutaminase, and a reaction step of reacting the mixture obtained in the mixing step at a temperature of 3 to 60°C for 1 to 48 hours, wherein the meat substitute food composition has a solid content of 0.5 to 50.0% by mass and a water content of 15.0 to 85.0% by mass. In the method of the above aspect, the meat substitute food composition may pass through a sieve with openings of 35 mm, but may not pass through a sieve with openings of 2 mm. [Effects of the Invention]

[0016] According to the present invention, it is possible to provide a technique relating to a composition for a meat substitute food that is chewy, has excellent flavor even when heated, and has a meat-like texture. DETAILED DESCRIPTION OF THE INVENTION

[0017] Hereinafter, embodiments of the present invention will be described in detail. In this specification, the expression "a to b" in the description of a range of numerical values ​​means that the range is from a to b, unless otherwise specified.

[0018] (Meat substitute food composition) The meat substitute food composition will be described in detail below.

[0019] <Solid content derived from mushrooms> There are no particular limitations on the mushrooms that serve as the raw material for the solid content used in the meat substitute food composition of this embodiment, as long as they are edible. As mushrooms, one or more species selected from the group consisting of Enokitake mushroom (Flammulina velutipes), King Oyster Mushroom (Pleurotus eryngii), Wood Ear Mushroom (Auricularia auricula-judae), Coprinus comatus, Shiitake mushroom (Lentinula edodes), Tsukuritake mushroom (Agaricus bisporus), Nameko mushroom (Pholiota nameko), Hatakeshimeji mushroom (Lyophyllum decastes), Oyster mushroom (Pleurotus ostreatus), Straw mushroom (Volvariella volvacea), Bunashimeji mushroom (Hypsizygus marmoreus), Honshimeji mushroom (Lyophyllum shimeji), and Maitake mushroom (Grifola frondosa) are preferred, and King Oyster Mushroom (Pleurotus eryngii), Tsukuritake mushroom (Agaricus Preferably, the mushroom is one or more selected from the group consisting of Shimeji mushroom (Lyophyllum decastes), Bunashimeji mushroom (Hypsizygus marmoreus), Honshimeji mushroom (Lyophyllum shimeji), and Maitake mushroom (Grifola frondosa), and the most preferred is Maitake mushroom (Grifola frondosa). By using the preferred mushrooms, a meat substitute food composition with good chewiness can be obtained.

[0020] The term "mushrooms" as used herein is a general term for fruiting bodies and mycelium, and is preferably used herein for fruiting bodies. The use of fruiting bodies can improve chewiness and make the texture closer to that of livestock meat.

[0021] The solid content of mushrooms refers to the solid matter remaining when mushrooms are dried and the water content is removed. For example, maitake mushrooms contain 93% water, so the solid content of the mushroom itself is 7%. The solid content of mushrooms is measured by placing 1.0 to 2.0 g of a mushroom sample in a weighing bottle and drying it at 110°C for 50 to 60 minutes. The content of mushroom-derived solids in the meat substitute food composition is preferably 0.5 to 50.0% by mass, more preferably 1.0 to 45.0% by mass, and even more preferably 2.0 to 40.0% by mass. In particular, 2.0 to 7.0% by mass is most preferred. By setting the content of mushroom-derived solids within the above range, the chewiness of the resulting meat substitute food composition can be improved. In addition, when the mushroom-derived solid content undergoes the TG reaction described below, lysine (Lys) and glutamine (Gln) in the mushroom-derived solid content form a covalent bond. In other words, the meat substitute food composition of this embodiment contains a solid content derived from mushrooms that has undergone a transglutaminase reaction (TG reaction).

[0022] The mushrooms used may be raw or processed. Examples of processing methods for converting fruiting bodies (mushrooms) into processed products include boiling, drying, heating, pressing, denaturing, etc. The mushrooms used may also include dried extracts obtained from mushrooms.

[0023] The mushrooms used may be crushed, cut, or otherwise adjusted to a uniform or non-uniform shape or size. To improve texture, the total length of crushed and cut pieces of mushrooms, measured along the fiber direction (hereinafter sometimes simply referred to as "total length"), is, for example, 0.5 to 25.0 mm, 1.0 to 20.0 mm, 2.0 to 15.0 mm, or 3.5 to 8.0 mm. The content of crushed pieces having a total length along the fiber direction of 0.5 to 25.0 mm in the meat substitute food composition is preferably 3.0% by mass or more, more preferably 5.0% by mass or more, and even more preferably 8.0% by mass or more. The content of crushed pieces in the meat substitute food composition is preferably 95% by mass or less, more preferably 90% by mass or less, and even more preferably 85% by mass or less. By setting the content of crushed pieces within the above range, the chewiness of the resulting meat substitute food composition can be improved, and the texture can be made closer to that of actual livestock meat.

[0024] The mushrooms used may also be squeezed, compressed or dried.

[0025] The mushroom-derived solids preferably contain β-glucan. By adjusting the β-glucan content in the meat substitute food composition to an appropriate range, it is possible to obtain the effects of improving the chewiness, immune regulation (anti-infectious disease, anti-allergy), and improvement of intestinal flora. The content of mushroom-derived β-glucan in the meat substitute food composition is preferably 0.30 to 28.00% by mass, more preferably 0.50 to 25.00% by mass, and even more preferably 1.00 to 20.00% by mass. In particular, 1.10 to 3.45% by mass is most preferable. By ensuring that the content of mushroom-derived β-glucan falls within the above range, the above-mentioned immune regulation and intestinal flora improvement effects can be achieved.

[0026] <Transglutaminase> Transglutaminase is an enzyme that functions to organize the above-mentioned solid components. Specifically, transglutaminase functions as an enzyme that forms a covalent bond between lysine (Lys) and glutamine (Gln) in the above-mentioned solid components, promoting polymerization. Transglutaminase may have a substituent within a range that does not impair the effects of the meat substitute food composition of the present disclosure. This allows the solid components to be structured together, improving the chewiness of the meat substitute food composition. The transglutaminase in the meat substitute food composition may be a transglutaminase preparation such as Ajinomoto Co.'s "Activa TG-B Komabushi," which contains 0.5% transglutaminase. When using such a transglutaminase preparation containing 50 U / g of transglutaminase activity, the content of the transglutaminase preparation is preferably 0.3 to 40.0% by mass, more preferably 0.4 to 35.0% by mass, and even more preferably 0.5 to 30.0% by mass. 2.0 to 10.0% by mass is most preferred. By setting the content of the transglutaminase preparation within the above range, the resulting meat substitute food composition can be made to have a better chewiness, excellent flavor even when cooked, and a texture closer to that of livestock meat.

[0027] <Non-mushroom derived materials> The meat substitute food composition according to the embodiment may contain a non-mushroom-derived material. Examples of such non-mushroom-derived materials include a non-mushroom-derived protein material and a non-mushroom-derived insoluble dietary fiber material. When using a non-mushroom-derived material, it is more desirable to use a non-mushroom-derived protein material if the goal is to make the texture closer to that of meat. By including a non-mushroom-derived material, the meat substitute food composition according to the embodiment can improve its texture. Non-mushroom-derived protein materials are food ingredients containing 30% or more by mass of protein per dry weight, specifically, one or more selected from the group consisting of grains, beans, meats, and dairy products.

[0028] [Table 1]

[0029] When quantifying the amount of protein contained in a non-mushroom-derived protein material in a meat substitute food composition, the total protein content in the meat substitute food composition can be measured using a measurement method such as the combustion method, and then the amount of protein derived from mushrooms contained in the meat substitute food composition can be calculated from the total protein content.

[0030] Next, regarding the β-glucan contained in mushrooms, specifically, the ratio of β-glucan (g):X per 100 g of raw mushroom to protein (g):Y per 100 g of raw mushroom is a value (Y / X) determined according to the type of mushroom, as shown in Table 2 below. The protein content in a meat substitute food composition can be calculated based on the β-glucan content in the meat substitute food composition and the following value (Y / X):

[0031] [Table 2]

[0032] Non-mushroom-derived insoluble dietary fiber materials are food materials containing 30% or more by mass of insoluble dietary fiber per dry weight. Specific examples include soybean pulp refuse, cellulose materials, wheat fiber, and oat fiber, with soybean pulp refuse and cellulose materials being more preferred. The dietary fiber material contains 30% or more by mass of water-insoluble dietary fiber. Specifically, the non-mushroom-derived insoluble dietary fiber material can be one or more selected from the group consisting of cereals, legumes, algae, and microorganisms. By using an appropriate amount of a suitable non-mushroom-derived insoluble dietary fiber material, a meat substitute food composition with improved texture and flavor can be obtained. That is, when the goal is to improve flavor, it is preferable to use an insoluble dietary fiber material as the non-mushroom-derived material, rather than a legume-derived protein material.

[0033] [Table 3]

[0034] The content of the non-mushroom-derived material in the meat substitute food composition is preferably 3.0 to 40.0% by mass, more preferably 3.5 to 35.0% by mass, and even more preferably 4.0 to 30.0% by mass. In particular, 20.0 to 25.0% by mass is most preferred. By setting the content of the non-mushroom-derived material within the above range, the texture of the food composition can be improved.

[0035] The moisture content of the meat substitute food composition according to the present disclosure is preferably 15.0 to 85.0% by mass, more preferably 55.0 to 80.0% by mass, and even more preferably 60.0 to 75.0% by mass. An appropriate moisture content can make the texture of the meat substitute food composition more preferable. Note that the "moisture content of the meat substitute food composition" referred to here is measured by placing 1.0 to 2.0 g of each sample of the meat substitute food composition in a weighing bottle and drying it at 110°C for 50 to 60 minutes.

[0036] (Other ingredients) The meat substitute food composition according to the embodiment may contain other ingredients commonly used in foods, such as thickeners, emulsifiers, excipients, pH adjusters, and preservatives, as long as the ingredients do not impair the effects of the meat substitute food composition.

[0037] (particle size) When the meat substitute food composition according to the embodiment is made into a minced meat type, it is preferable that the composition pass through a sieve with a mesh size of 35 mm but not pass through a sieve with a mesh size of 2 mm. This allows the meat substitute food composition to have a texture closer to that of minced meat while improving its chewiness. The term "passing through a sieve" means that more than 75% by mass of the meat substitute food composition passes through a sieve with a specified mesh size. The term "not passing through a sieve" means that 75% or more by mass of the meat substitute food composition does not pass through a sieve with a specified mesh size. The particle size of the meat substitute food composition can be adjusted by adjusting the size of the mushrooms used by crushing, cutting, or the like.

[0038] (Load characteristics) In the meat substitute food composition according to the embodiment, in the load test described below, the load in the second measurement is preferably 30 N or more, more preferably 50 N or more, and even more preferably 70 N or more. There is no particular upper limit to the load in the second measurement as long as an appropriate chewiness is obtained, but it is preferably 1500 N or less, more preferably 1000 N or less. (Load test) A circular plunger with a diameter of 25 mm is attached to the rheometer, and 20 g of a test sample of the meat substitute food composition is packed into a container with an upper diameter of 45 mm, a lower diameter of 30 mm, and a height of 33 mm at room temperature at a speed of 1 mm / s, without being pushed in from the top, so as to leave as few gaps as possible, and the load is measured twice in succession. The load in the second measurement is considered to be an index related to the chewiness when the meat substitute food composition is chewed. The meat substitute food composition described above has a good chewing response, and has an excellent flavor even when heated, exhibiting a meat-like texture.

[0039] (Method of producing a meat substitute food composition) The method for producing a meat substitute food composition according to the embodiment comprises a mixing step of mixing appropriate amounts of mushroom-derived solids, transglutaminase, and, if necessary, non-mushroom-derived materials and other ingredients, and a reaction step of subjecting the mixture obtained by the mixing step to a TG reaction at a temperature of 3 to 60°C for 1 to 48 hours.

[0040] The raw materials used in the method for producing the meat substitute food composition are as described above.

[0041] <Mixing process> The mixing step allows the ingredients to be mixed uniformly. The amount of mushroom-derived solid content in the mixing step may be adjusted so that the solid content in the resulting meat substitute food composition falls within the above-mentioned range.

[0042] <Reaction process> The reaction time in the transglutaminase reaction step may be 2 hours or more, 4 hours or more, or 8 hours or more. The temperature during the reaction is preferably 3 to 60° C., more preferably 10 to 55° C., and even more preferably 20 to 50° C. By performing the reaction step under appropriate conditions, the texture of the resulting meat substitute food composition can be made closer to that of meat.

[0043] In the method for producing a meat substitute food composition according to the embodiment, the reaction process under the above-mentioned conditions allows sufficient organization of the solid components derived from mushrooms, and ultimately produces a meat substitute food composition in which the load in the second measurement in the above-mentioned load test is 30 N or more. In other words, according to the method for producing a meat substitute food composition according to the embodiment, a meat substitute food composition that has a meat-like texture can be obtained using mushrooms as a raw material.

[0044] <Other processing> A step of crushing the mushrooms may be carried out before the mixing step. By crushing the mushrooms, the texture of the resulting meat substitute food composition can be improved and made closer to that of meat. The particle size of the mushrooms when crushed is preferably 0.5 to 25.0 mm, more preferably 1.0 to 15.0 mm, and even more preferably 3.5 to 8.0 mm.

[0045] Alternatively, the mushroom-derived solid content may be preheated, for example, at 80 to 150° C. for 300 to 5400 seconds. Preheating prevents the enzymatic reaction of the mushroom-derived raw material, allowing the mushroom-derived solid content to react appropriately with transglutaminase. When heating the mushroom-derived solid content, steaming, steam heating, boiling, or microwave heating is preferred. Heating by frying in oil may reduce the efficiency of the subsequent TG reaction, so heating without using oil is preferred.

[0046] After the mixing step, the resulting mixture may be molded using a mold or mincer. In this case, the TG reaction may be carried out in the molded state.

[0047] After the reaction step using transglutaminase, it is desirable to carry out heating to inactivate the enzyme. By inactivating the enzyme, the enzymatic reaction can be stopped in a state where an appropriate texture is maintained. The heating temperature for inactivating the enzyme is preferably 80 to 150°C, more preferably 90 to 135°C, and even more preferably 100 to 125°C. Furthermore, the heating time for inactivating the enzyme, although it depends on the heating temperature, is preferably 60 to 24,000 seconds, more preferably 150 to 3,600 seconds, and even more preferably 240 to 1,800 seconds. Heating to inactivate the enzyme can also be carried out as a final sterilization step.

[0048] (Dry composition for meat substitute food) The dry meat substitute food composition according to the embodiment can be obtained by drying the meat substitute food composition of the above-described embodiment. The conditions for drying the meat substitute food composition are not particularly limited as long as the meat substitute food composition can be dried without altering the components in the meat substitute food composition, but for example, heating at 50 to 110°C for 1 to 48 hours may be used. "Drying a meat substitute food composition" means reducing the moisture content of the resulting meat substitute food dry composition to 30% by mass or less. In addition to the effects obtained with a meat substitute food composition, the meat substitute food dry composition has the effect of excellent storage stability, making it suitable for use as a preserved food.

[0049] (Method for imparting a meat-like texture to a meat substitute food composition) The method for imparting a meat-like texture to a meat substitute food composition according to the embodiment comprises a mixing step of mixing a solid component derived from mushrooms with transglutaminase, and a reaction step of reacting the mixture obtained by the mixing step in an environment of 3 to 60°C for 1 to 48 hours. The mushroom-derived solid content and transglutaminase used in the mixing step are as described above. The content of the solid content in the meat substitute food composition is preferably 0.5 to 50.0% by mass, and the water content is preferably 15.0 to 85.0% by mass. It is preferable that the meat substitute food composition passes through a sieve with openings of 35 mm, but does not pass through a sieve with openings of 2 mm. According to the method of the embodiment for imparting a meat-like texture to a meat substitute food composition, it is possible to impart a meat-like texture to a meat substitute food composition made from mushrooms as a raw material.

[0050] (Uses and cooking methods of meat substitute composition and dry meat substitute composition) The meat substitute food composition or dry meat substitute food composition according to the above-described embodiment may be cooked by heating, such as baking, using a frying pan or a microwave. In this case, it can be served as meat sauce, minced meat, curry, diced steak, etc. Note that various seasonings such as salt and soy sauce may be appropriately added to the meat substitute food composition or dry meat substitute food composition before or after cooking.

[0051] Although the embodiments of the present invention have been described above, these are merely examples of the present invention, and various other configurations can also be adopted. [Example]

[0052] EXAMPLES The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited to these.

[0053] (Examples 1 to 4, Comparative Examples 1 and 2) The samples of Examples 1 to 4 and Comparative Examples 1 and 2 were prepared using mushrooms and other ingredients according to the formulations shown in Table 4. Details of each ingredient are as follows. Maitake mushrooms (mushrooms): Yukiguni Maitake Kiwami, manufactured by Yukiguni Maitake Co., Ltd. Soy protein: "Soy protein" manufactured by Nippon Garlic Co., Ltd. Transglutaminase preparation A: Ajinomoto Co., Inc.'s "Activa TG-B Powder Sprinkle" (contains 0.5% transglutaminase, 2.5% sodium polyphosphate, 2.5% sodium pyrophosphate (anhydrous)), 2.0% silicon dioxide, and 92.5% milk protein) Oil: Nisshin Canola Oil, manufactured by Nisshin Oillio Group Co., Ltd. Dextrin: Sandec 185N, manufactured by Sanwa Starch Co., Ltd. Pressed Maitake: Maitake mushrooms are crushed in a food processor, heated in a covered pot for approximately 60 minutes, and then pressed in a press to reduce the mass to 40% of the original mass. Grifola frondosa or compressed maitake mushroom was crushed using a food processor (MK-K81-W, Panasonic Corporation), and the crushed maitake mushroom or compressed maitake mushroom was heated in a covered pot for approximately 60 minutes. After uniformly mixing the ingredients, the mixture was reacted at 4°C for 20 hours. The sample was then placed in a well-heated steamer and heated at 90-100°C with the lid on for 10 minutes to stop the TG reaction.

[0054] The mushroom-derived β-glucan content was measured according to the "Method for measuring fungal-derived β-glucan." Physical properties were measured according to the "Load test" described below. Note that products that could not maintain their shape before the reaction and could not be molded were deemed non-compliant (failed). The resulting meat substitute food compositions were subjected to a sensory evaluation according to the "Evaluation of chewiness" and "Evaluation of the lack of off-flavor characteristic of legume-derived protein materials" described below.

[0055] (Method for measuring beta-glucan derived from mushrooms) Mushroom-derived β-glucans are composed of β-1,3 glucans, β-1,3;1,6 glucans, and β-1,6 glucans, and are different from the β-1,4 glucans and β-1,3;1,4 glucans found in plants, but no generalized analytical method has been established. Therefore, we determined the amount of β-glucans by combining the available analytical method, the "total β-glucan measurement method," and the available analytical methods, the "β-1,3;1,4 glucan measurement method," and the "β-1,4 glucan measurement method." Each sample was freeze-dried and powdered. The total β-glucan content was measured using a Megazyme β-glucan assay kit (K-YBGL method). The β-1,3;1,4 glucan content was measured using a Megazyme β-glucan assay kit (K-BGLU method). The K-BGLU method involves specifically degrading β-1,3;1,4 glucan using β-1,3;1,4 glucanohydrolase, followed by centrifugation and quantifying the glucose content of the supernatant. β-1,4 glucan was determined by degrading β-1,3;1,4 glucan using the K-BGLU method, then removing the supernatant obtained by centrifugation. The precipitated fraction was freeze-dried and powdered for use. The powder was suspended in acetate buffer, specifically degraded β-1,4 glucan using cellulase, and finally quantified for glucose content. That is, the amount of β-glucan derived from mushrooms was calculated by subtracting the values ​​of β-1,3;1,4 glucan and β-1,4 glucan from the value of total β-glucan, and multiplying the result by the dry matter yield of each sample.

[0056] (Load test) A circular plunger with a diameter of 25 mm was attached to the rheometer, and 20 g of each sample was packed into a container with an upper diameter of 45 mm, a lower diameter of 30 mm, and a height of 33 mm at room temperature at a speed of 1 mm / s, without being pressed in from above, with as little space as possible, and the load was measured twice consecutively. The load values ​​for the first and second measurements are shown in Table 4.

[0057] (Bite-ness evaluation) Six panelists tasted various meat substitute food composition samples without knowing the names of the samples, and compared them with minced chicken meat that had been fried to a crumble, and evaluated the "chewiness." The chewiness was evaluated on a five-point scale according to the following evaluation criteria. The average of the six panelists' evaluation results was calculated, and an average of 2.5 points or more was considered a pass, and an average of less than 2.5 points was considered a fail. The chewiness evaluation results are shown in Table 4. <Evaluation criteria> Equivalent to stir-fried minced chicken: 5 It's similar to stir-fried minced chicken, but there's a subtle difference that doesn't bother me. 4 It's similar to stir-fried minced chicken, but there's a slight difference: 3 It is different from stir-fried minced chicken: 2 It's completely different from stir-fried minced chicken: 1

[0058] (Evaluation of the lack of off-flavors typical of bean-derived protein ingredients) Six panelists, blinded to the names of the samples, tasted various samples filled into sealed containers and heated at 121°C for 10 minutes, and compared the samples to commercially available dried granular soy protein rehydrated in twice the amount of hot water, drained, and heated in the same manner to evaluate the "low level of off-flavors typical of bean-derived protein ingredients." Marukome's "Dried Minced Soybean Meat" was used as the commercially available granular soy protein. The low level of off-flavors was evaluated on a five-point scale according to the following criteria. The average of the six panelists' evaluations was calculated, and a score of 2.0 or higher was considered a pass, while a score below 2.0 was considered a fail. The evaluation results for the low level of off-flavors typical of bean-derived protein ingredients are shown in Table 4. <Evaluation criteria> No off-flavor typical of bean-derived protein ingredients: 5 Compared to commercially available granular soy protein, there is a slight off-flavor characteristic of bean-derived protein ingredients that is not noticeable: 4 Compared to commercially available granular soy protein, it has a slightly off-flavor characteristic of bean-derived protein materials: 3 Compared to commercially available granular soy protein, it has a weak off-flavor characteristic of bean-derived protein materials: 2 Compared to commercially available granular soy protein, it has a distinctive off-flavor characteristic of comparable bean-derived protein materials: 1 If both the chewiness evaluation and the evaluation of the lack of off-flavor specific to bean-derived protein materials were passed, the final pass / fail result was determined to be "pass." The final pass / fail results are shown in Table 5.

[0059] [Table 4] [Table 5]

[0060] (Examples 5, 6, and 7) According to the formulation shown in Table 6, the TG reaction and termination of the reaction were carried out in the same manner as in Example 1, to obtain a sample of Example 5. Further, drying was carried out for 6 hours in a dryer set at 60°C to obtain a sample of Example 6. The sample of Example 6 had a mass reduced by 70.1% and a moisture content of 19.7% compared to the sample of Example 5 before drying. The sample of Example 6 was rehydrated in a refrigerator set at 10°C or below for 6 hours, and excess water was drained off to obtain a sample of Example 7. The sample of Example 7 had a mass increased by 300.2% compared to the sample of Example 6, and a moisture content of 71.5%. The above-mentioned load test and chewiness evaluation, as well as evaluation of the absence of off-flavors specific to bean-derived protein materials, were carried out for the samples of Examples 5, 6, and 7. The results obtained are shown in Tables 6 to 9.

[0061] [Table 6] [Table 7]

[0062] [Table 8] [Table 9]

[0063] (Examples 8 and 9) The TG reaction and termination of the reaction were carried out in the same manner as in Example 1 according to the formulations shown in Table 10, to obtain samples of Examples 8 and 9. The commercially available "Mushroom White" manufactured by Yukiguni Maitake Co., Ltd. was used as the tsukuritake mushroom. The commercially available "Yukiguni Eringi" manufactured by Yukiguni Maitake Co., Ltd. was used as the king oyster mushroom. The samples of Examples 8 and 9 were subjected to the above-mentioned load test, evaluation of chewiness, and evaluation of the absence of off-flavors specific to bean-derived protein materials. The results are shown in Tables 10 and 11.

[0064] [Table 10] [Table 11]

[0065] Examples 10 to 17 According to the formulations shown in Table 12, the TG reaction and termination of the reaction were carried out in the same manner as in Example 1, to obtain samples of Examples 10 to 17. The details of each raw material were as follows: Wheat gluten: Glico Nutrition Foods Co., Ltd., "A-Glu CC" Casein: Casein micelle protein manufactured by Nippon Garlic Co., Ltd. Sodium caseinate: "tatua100" manufactured by Tatua Japan Co., Ltd. Defatted soybeans: "JOYL Milky S" manufactured by J-Oil Mills Co., Ltd. Rice protein: "Kometan Jonjui" manufactured by Glico Nutrition Foods Co., Ltd. Okara: Healthy Company, Inc., "Domestic Okara Coarse Ground Powder" (protein: 23.7% by mass) Cellulose material: Finely powdered cellulose (protein: 0.0% by mass) manufactured by Nippon Garlic Co., Ltd. The meat substitute food compositions of Examples 10 to 17 were subjected to the above-mentioned load test, chewiness evaluation, and evaluation of the absence of off-flavors specific to bean-derived protein materials. The results are shown in Tables 12 and 13.

[0066] [Table 12] [Table 13]

[0067] (Examples 18, 19, and 20, and Comparative Examples 3 and 4) According to the formulations shown in Table 14, the TG reaction and termination of the reaction were carried out in the same manner as in Example 1 to obtain the samples of Examples 18, 19, and 20 and Comparative Examples 3 and 4. Transglutaminase preparation B used contained 8% transglutaminase and 92% dextrin. The above-mentioned load test, evaluation of chewiness, and evaluation of the lack of off-flavor specific to bean-derived protein materials were carried out for the samples of Examples 18, 19, and 20 and Comparative Example 3. The results are shown in Tables 14 and 15. For the sample of Comparative Example 4, the load test, evaluation of chewiness, and evaluation of the lack of off-flavor specific to bean-derived protein materials were not carried out because molding was not possible.

[0068] [Table 14] [Table 15]

[0069] Example 21 The TG reaction and termination of the reaction were carried out in the same manner as in Example 1 according to the formulation shown in Table 16, to obtain a sample of Example 21. The mushrooms used were subjected to a crushing treatment to adjust the passing state through sieves with 2 mm and 35 mm openings, i.e., the particle size. The sample of Example 21 was subjected to the above-mentioned load test, chewiness evaluation, and evaluation of the absence of off-flavors specific to bean-derived protein materials. The results are shown in Tables 16 and 17.

[0070] [Table 16] [Table 17]

[0071] (Comparative Examples 5 and 6, Example 22) According to the formulation shown in Table 18, for Example 22, the TG reaction and termination of the reaction were carried out in the same manner as in Example 1, to obtain the samples of Comparative Examples 5, 6, and Example 22. For Comparative Examples 5, 6, and Example 22, the compressed maitake mushroom used in Example 4 was used. For Comparative Example 6, a transglutaminase preparation that had been inactivated by heating at 121°C for 10 minutes was used, and after mixing, the mixture was left to stand at 4°C for 20 hours. In other words, in Comparative Example 6, the TG reaction did not occur. The samples of Comparative Examples 5 and 6 and Example 22 were subjected to the above-mentioned load test, evaluation of chewiness, and evaluation of the absence of off-flavors specific to bean-derived protein materials. The results are shown in Tables 18 and 19.

[0072] [Table 18] [Table 19]

[0073] (Examples 23 and 24) According to the formulations shown in Table 20, the TG reaction and termination of the reaction were carried out in the same manner as in Example 1, to obtain the samples of Examples 23 and 24. However, for Examples 23 and 24, the mixture of raw materials was placed in a mold measuring 17 × 11 × 1 cm, and then the TG reaction and termination of the reaction were carried out. After removal from the mold, the mixture was cut to obtain a rectangular parallelepiped (Example 23) with a side length of 10 × 15 × 10 mm, and a cube (Example 24) with a side length of 10 mm. The samples of Examples 23 and 24 were subjected to the above-mentioned load test, evaluation of chewiness, and evaluation of the absence of off-flavors specific to bean-derived protein materials. The results are shown in Tables 20 and 21.

[0074] [Table 20] [Table 21] [Industrial Applicability]

[0075] The meat substitute food composition according to the embodiment can provide an excellent flavor and texture similar to meat even when heated, without using meat, and is therefore useful as a meat substitute.

Claims

1. A meat substitute-like food composition containing a solid component derived from mushrooms that has undergone a transglutaminase reaction, The content of the solid content in the meat substitute food composition is 0.5 to 50.0% by mass, The meat substitute food composition has a water content of 15.0 to 85.0% by mass.

2. The meat substitute food composition according to claim 1, which passes through a sieve with openings of 35 mm but does not pass through a sieve with openings of 2 mm.

3. The meat substitute-like food composition according to claim 1, wherein the meat substitute-like food composition contains, as the solid content, 0.30 to 28.00 mass% of mushroom-derived β-glucan.

4. The present invention comprises one or more non-mushroom-derived materials selected from the group consisting of non-mushroom-derived protein materials and non-mushroom-derived insoluble dietary fiber materials, The meat substitute-like food composition according to claim 1, wherein the meat substitute-like food composition contains 3.0 to 40.0% by mass of the non-mushroom-derived material.

5. The meat substitute-like food composition according to claim 1 , wherein the mushrooms are fruiting bodies.

6. The meat substitute food composition according to claim 1, wherein the load in the second measurement in the following load test is 30 N or more. (Load test) A circular plunger with a diameter of 25 mm is attached to the rheometer, and 20 g of a test sample of the meat substitute food composition is packed into a container with an upper diameter of 45 mm, a lower diameter of 30 mm, and a height of 33 mm at room temperature at a speed of 1 mm / s, without being pushed in from the top, so as to minimize gaps, and the load is measured twice in succession.

7. A dried composition for meat substitute food, obtained by drying the composition for meat substitute food according to any one of claims 1 to 6.

8. A method for producing a meat substitute food composition, comprising: a mixing step of mixing a mushroom-derived solid component and transglutaminase; a reaction step of reacting the mixture obtained in the mixing step in an environment of 3 to 60°C for 1 to 48 hours; Equipped with A method for producing a meat substitute food composition, wherein the solid content in the meat substitute food composition is 0.5 to 50.0 mass % and the water content is 15.0 to 85.0 mass %.

9. 9. The method for producing a meat substitute-like food composition according to claim 8, wherein the meat substitute-like food composition passes through a sieve with openings of 35 mm but does not pass through a sieve with openings of 2 mm.

10. 9. The method for producing a meat substitute-like food composition according to claim 8, wherein the meat substitute-like food composition contains 0.30 to 28.00 mass% of mushroom-derived β-glucan as the solid content.

11. The present invention comprises a non-mushroom-derived material selected from the group consisting of a non-mushroom-derived protein material and a non-mushroom-derived insoluble dietary fiber material, The method for producing a meat substitute-like food composition according to any one of claims 8 to 10, wherein the meat substitute-like food composition contains 3.0 to 40.0% by mass of the non-mushroom-derived material.

12. a mixing step of mixing a solid component derived from mushrooms and transglutaminase; a reaction step of reacting the mixture obtained in the mixing step in an environment of 3 to 60°C for 1 to 48 hours; Equipped with The content of the solid content in the meat substitute food composition is 0.5 to 50.0% by mass, A method for imparting a meat-like texture to a meat substitute food composition, wherein the moisture content of the meat substitute food composition is 15.0 to 85.0 mass %.

13. 13. The method for imparting a meat-like texture to a meat substitute food composition according to claim 12, wherein the meat substitute food composition passes through a sieve with a mesh size of 35 mm but does not pass through a sieve with a mesh size of 2 mm.

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