Fat mimetic compositions and meat substitutes

Abstract

A fat-simulating composition comprising an aqueous phase and an oily phase dispersed in the aqueous phase, wherein: the melting point or crystallization temperature of the oily phase is in the range of -20 to 60°C; and the absolute value of the difference between the d-line refractive index of the aqueous phase and the d-line refractive index of the oily phase satisfies the relationship of 0.01≤ | refractive index of oily phase - refractive index of aqueous phase | ≤0.115.

Description

[Technical field]

[0001] The present disclosure relates to fat mimetic compositions and meat substitutes. [Background technology]

[0002] Livestock meat is a foodstuff consumed in large quantities around the world. However, in recent years, from the perspective of maintaining health, attempts have been made to limit the intake of livestock meat and to consume meat-like foods (hereinafter sometimes referred to as "alternative meat") made from plant-derived protein such as soybeans. Accordingly, various developments have been made.

[0003] For example, Japanese Patent No. 6446473 proposes an oil-in-water composition containing at least alkyl cellulose having a viscosity of 4,000 to 11,000 mPa s as a 1% by mass aqueous solution at 20°C measured with a Brookfield viscometer and a storage modulus G'(65°C) of 2,500 to 4,500 Pa as a 1.5% by mass aqueous solution at 65°C, as measured by a Brookfield viscometer, and an edible fat or oil, and water, as well as a food product using this oil-in-water composition. WO 2013 / 190921 proposes an oil-in-water emulsion gel food obtained by gelling an oil-in-water emulsion slurry containing 10 to 60% by weight of oil droplets having a particle size of 50 μm to 800 μm. Summary of the Invention [Problem to be solved by the invention]

[0004] The appearance of livestock meat changes color when heated (i.e., cooked). Fatty parts (i.e., fat) are white when stored, but when heated, the color changes from white to translucent. Therefore, it is desirable for meat-like foods to undergo a color change similar to that of livestock meat when heated, as this reminds consumers of livestock meat. However, with conventional meat-like foods, the parts corresponding to the fat sometimes remained white even after heating. If heating did not result in a color change similar to that of livestock meat, consumers would feel uncomfortable when eating the heated meat-like food.

[0005] The problem that the embodiments of the present disclosure aim to solve is to provide a fat simulating composition that exhibits a color change simulating the fatty parts of livestock meat before and after heating, and that exhibits a color simulating the fatty parts of heated livestock meat after heating, and to provide a meat substitute containing the fat simulating composition. [Means for solving the problem]

[0006] The present disclosure includes the following aspects. <1> A fat mimetic composition comprising an aqueous phase and an oil phase dispersed in the aqueous phase, The melting point or crystallization temperature of the oil phase is within the range of -20°C to 60°C, The absolute value of the difference between the d-line refractive index of the aqueous phase and the d-line refractive index of the oil phase satisfies the relationship of 0.01≦|oil phase refractive index−aqueous phase refractive index|≦0.115. Fat simulating composition. <2> The oil phase comprises a vegetable oil. <1> 2. The fat mimetic composition according to claim 1 . <3> The solids concentration of the aqueous phase is 10% by volume or more. <1> or <2> 2. The fat mimetic composition according to claim 1 . <4> The aqueous phase contains at least one selected from non-animal edible resins, proteins, and carbohydrates; <1> ~ <3> 2. A fat-mimetic composition according to any one of claims 1 to 11. <5> The aqueous phase contains at least one selected from edible additives having a solubility of 1% by mass or more in water at 25 ° C.; <1> ~ <4> 2. A fat-mimetic composition according to any one of claims 1 to 11. <6> The aqueous phase contains reduced starch syrup as the edible additive. <5> 2. The fat mimetic composition according to claim 1 . <7> The oil phase is a granular material having a volume average particle size of 10 μm to 500 μm. <1> ~ <6> 2. A fat-mimetic composition according to any one of claims 1 to 11. <8> The d-line refractive index of the water phase is smaller than the d-line refractive index of the oil phase. <1> ~ <7> 2. A fat-mimetic composition according to any one of claims 1 to 11. <9> The ratio of the oil phase volume to the total volume of the fat mimetic composition is 10% by volume to 70% by volume; <1> ~ <8> 2. A fat-mimetic composition according to any one of claims 1 to 11. <10> A fat-mimetic structure, <1> ~ <9> 2. A fat-mimetic composition according to any one of claims 1 to 11. <11> A red meat-like portion containing protein; <10> and a fat simulating composition according to any one of claims 1 to 5. Effect of the Invention

[0007] According to an embodiment of the present disclosure, it is possible to provide a fat simulating composition that exhibits a color change simulating the fatty parts of livestock meat before and after heating, and that exhibits a color simulating the fatty parts of heated livestock meat after heating, and a meat substitute containing the fat simulating composition. [Brief description of the drawings]

[0008] [Figure 1] FIG. 1 shows photographs taken in the evaluation of transparency of Example 2, Example 8, Comparative Example 1, and Comparative Example 2 after heating, and of Example 8 before heating. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] Hereinafter, an embodiment that is an example of the present disclosure will be described. These descriptions and examples are merely illustrative of the embodiment, and are not intended to limit the scope of the present invention.

[0010] In the present disclosure, a numerical range indicated using "to" means a range that includes the numerical values ​​before and after "to" as the lower limit and upper limit, respectively. In the numerical ranges described in the present disclosure, the upper or lower limit value described in a certain numerical range may be replaced with the upper or lower limit value of another numerical range described in the present disclosure. In addition, in the numerical ranges described in the present disclosure, the upper or lower limit value described in a certain numerical range may be replaced with a value shown in the examples.

[0011] In the present disclosure, each component may contain multiple types of corresponding substances. In this disclosure, when referring to the amount of each component in a composition, if multiple substances corresponding to each component are present in the composition, it means the total amount of the multiple components present in the composition, unless otherwise specified. In the present disclosure, the term "process" refers not only to an independent process, but also to a process that cannot be clearly distinguished from other processes, as long as the intended purpose of the process is achieved. In the present disclosure, combinations of two or more preferred embodiments are more preferred embodiments.

[0012] <Fat simulating composition> The fat-simulating composition of the present disclosure is a fat-simulating composition comprising an aqueous phase and an oil phase dispersed in the aqueous phase, wherein the melting point or crystallization temperature of the oil phase is within the range of -20°C to 60°C, and the absolute value of the difference between the d-line refractive index of the aqueous phase and the d-line refractive index of the oil phase satisfies the relationship: 0.01≦|oil phase refractive index−aqueous phase refractive index|≦0.115.

[0013] In other words, the fat-mimetic composition of the present disclosure has a melting point or crystallization temperature of the oil phase and a difference between the d-line refractive index of the aqueous phase and the d-line refractive index of the oil phase within the above-mentioned specified ranges, so that it exhibits a color change that mimics the fatty parts of livestock meat before and after heating, and after heating it exhibits a color that mimics the fatty parts of heated livestock meat.

[0014] In the present disclosure, "the fat simulating composition exhibits a color change simulating the fatty part of livestock meat before and after heating" means that an observer can visually confirm that the color change of the fat simulating composition due to heating is similar to the color change exhibited by the fatty part of livestock meat (i.e., fat) when heated. Specifically, such a color change may be a change from milky white to translucent. Also, in the present disclosure, "the fat simulating composition exhibits a color simulating the fatty part of heated livestock meat after heating" means that an observer can visually confirm that the color exhibited by the fat simulating composition after heating is similar to the color exhibited by the fatty part of heated livestock meat.

[0015] The reason why the fat mimetic composition according to the present disclosure exhibits the above-mentioned effects is not clear, but is presumed to be as follows. The fat part contained in livestock meat is composed of many fat cells containing fats and oils inside. Therefore, the fat part contained in livestock meat is similar to a state containing many oil droplets. The fat simulating composition according to the present disclosure contains an aqueous phase and an oil phase dispersed in the aqueous phase (i.e., it is in the form of an oil-in-water type composition), and thus has a structure similar to the structure of the fat part contained in livestock meat. Furthermore, the fat-mimetic composition of the present disclosure has a melting point or crystallization temperature of the oil phase within the range of -20°C to 60°C, and the d-line refractive index of the aqueous phase and the d-line refractive index of the oil phase satisfy the relationship of 0.01≦|oil phase refractive index−aqueous phase refractive index|≦0.115, thereby reducing light scattering due to the refractive index difference between the aqueous phase and the oil phase to the extent that the composition becomes translucent when heated. Therefore, it is presumed that the fat-simulating composition of the present disclosure exhibits a color change that mimics the fatty parts of livestock meat before and after heating, and exhibits a color that mimics the fatty parts of heated livestock meat after heating. On the other hand, Japanese Patent No. 6446473 and International Publication No. 2013 / 190921 do not pay attention to the color change before and after heating.

[0016] (Oil and water phases) The fat mimetic compositions according to the present disclosure comprise an aqueous phase and an oil phase dispersed in the aqueous phase.

[0017] In the fat mimetic compositions according to the present disclosure, the aqueous phase is the continuous phase in which the oil phase is dispersed. In this disclosure, the term aqueous phase is used as a counter term to the oil phase and includes water and non-water components.

[0018] The water contained in the aqueous phase is not particularly limited as long as it is water that can be used in food. Examples of components other than water contained in the aqueous phase include non-animal edible resins, proteins, carbohydrates, edible additives having a solubility of 1% by mass or more in water at 25° C., surfactants, etc. Details of the components other than water contained in the aqueous phase will be described later.

[0019] In the fat mimetic composition of the present disclosure, the oil phase is dispersed in the aqueous phase (i.e., dispersed phase). The oil phase dispersed in the aqueous phase includes both an embodiment in which the entire oil phase is present in the aqueous phase and an embodiment in which a part of the oil phase is exposed on the surface of the aqueous phase.

[0020] In the present disclosure, the melting point or crystallization temperature of the oil phase is within the range of -20°C to 60°C. The melting point or crystallization temperature of the oil phase being within the range of -20°C to 60°C contributes to the fat simulating composition exhibiting a color change that mimics the color of fat in livestock meat before and after heating.

[0021] The oil phase is not limited as long as the melting point or crystallization temperature is within the range of −20° C. to 60° C. In order to set the melting point or crystallization temperature of the oil phase within the above range, the oil phase may be formed using fats and oils having a melting point or crystallization temperature within the range of −20° C. to 60° C.

[0022] The oil phase contains at least a fat or oil. The fat-mimetic composition of the present disclosure uses fats and oils having a melting point or crystallization temperature in the range of −20° C. to 60° C. Details of the types of fats and oils applied to the fat-mimetic composition of the present disclosure and preferred embodiments thereof will be described later. The oil phase may contain only one type of oil or may contain two or more types of oils.

[0023] In the present disclosure, the melting point or crystallization temperature of the oil phase means the melting point or crystallization temperature of the oil or fat contained in the oil phase. The melting point of the oil phase is measured in accordance with the "Standard Method for Analysis of Fats, Oils and Related Materials 2.2.4.2 (1996) 1996 Edition, Established by the Japan Oil Chemists' Society." The crystallization temperature of the oil phase is measured by measuring the temperature at which the endothermic peak occurs when the oil crystallizes using a differential scanning calorimeter (DSC). As the differential scanning calorimeter, for example, "DSC3" manufactured by Mettler Toledo Co., Ltd. can be used.

[0024] The oil phase may be one type of oil or a mixture of two or more types of oils.

[0025] The oil phase may contain oily components other than fats and oils. Examples of oily components other than fats and oils include oily fragrances, solvents, etc. In the present disclosure, the oily component means a component that has a solubility in water at 25°C of less than mass% (less than 0.1 g / L) and can be dissolved or dispersed in fats and oils.

[0026] In the oil phase, fats and oils are contained as the main component of the oil phase. In the present disclosure, the main component of the oil phase means that the content of the oil phase is 50% by mass to 100% by mass based on the total components constituting the oil phase. It is preferable that all components constituting the oil phase (i.e., 100% by mass) are fats and oils.

[0027] The oil phase may be in the form of particles. The oil phase is preferably in the form of particles having a volume average particle size of 10 μm to 500 μm. The volume average particle size is more preferably 30 μm to 400 μm, and further preferably 50 μm to 300 μm. When the oil phase is in the form of granules having a volume average particle size of 10 μm or more, the oil phase easily leaks from the aqueous phase when pressurized, and a large amount of oil is released when the fat-simulating composition is chewed, making it easier to obtain a juicy texture similar to that of livestock fat. In addition, since the oil phase is granular with a volume average particle size of 500 μm or less, it is difficult to visually recognize that the fat simulant composition contains a large number of oil phases (oil droplets), and therefore the appearance of the fat simulant composition is closer to that of fat contained in livestock meat.

[0028] In the present disclosure, the volume average particle size is measured by the following method. The procedure for measuring the volume average particle size is described below. The fat-mimetic composition is immersed in an aqueous solution of 100 mM sodium ethylenediamine-N,N,N',N'-tetraacetate (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) for 1 hour. After 1 hour, the floating particles are separated by specific gravity to recover the particles from the fat-mimetic composition and placed on a 60 mmΦ polystyrene petri dish. At this time, the recovered particles are not overlapped in the depth direction of the petri dish. The particles recovered on the petri dish are then observed under a transmission optical microscope and photographed at an objective magnification of 5x. More than 200 images of granular objects are selected from the captured image, and the equivalent circle diameter of each granular object (the diameter of a perfect circle equivalent to the area of ​​the granular object image) is calculated using image processing software (e.g., ImageJ). The volume average particle diameter Mv is calculated as follows. Let us assume that there are n1, n2, . . . , nk particles with diameters d1, d2, . . . , dk, in ascending order of particle diameter. Also, let the volume of each particle be Vi. In this case, the volume average particle diameter Mv can be calculated using the following formula.

[0029]

number

[0030] In addition, when the volume ratio of the aqueous phase to the oil phase is the same, the larger the particle size of the dispersed phase, the smaller the interface area between the aqueous phase and the oil phase, and the smaller the light scattering due to the refractive index difference between the aqueous phase and the oil phase. Therefore, when the aqueous phase and the oil phase have the same volume, the larger the particle size of the oil phase, the more likely the fat mimicking composition will be translucent when heated, even if the refractive index difference between the aqueous phase and the oil phase is large.

[0031] The ratio of the oil phase volume to the total volume of the fat-mimetic composition is preferably 10% by volume to 70% by volume, more preferably 15% by volume to 65% by volume, and even more preferably 20% by volume to 60% by volume.

[0032] The fat-mimetic composition of the present disclosure has an absolute value of the difference between the d-line refractive index of the aqueous phase and the d-line refractive index of the oil phase (hereinafter also referred to simply as the "refractive index difference") that satisfies the relationship: 0.01≦|oil phase refractive index−aqueous phase refractive index|≦0.115.

[0033] In the present disclosure, the "refractive index" used is the d-line refractive index from the viewpoint of compatibility with visibility by the naked eye.

[0034] The difference between the d-line refractive index of the aqueous phase and the d-line refractive index of the oil phase satisfying the above relationship contributes to the fat simulating composition undergoing a color change that mimics the fat part of livestock meat when heated. Specifically, when the absolute value of the refractive index difference between the oil phase and the aqueous phase is in the range of 0.01≦|oil phase refractive index−aqueous phase refractive index|≦0.115, the fat simulating composition can exhibit a translucency that evokes the shape of the fat part of heated livestock meat.

[0035] From the viewpoint of color changes simulating the fatty parts of livestock meat before and after heating, the refractive index difference is preferably 0.096≦|oil phase refractive index−aqueous phase refractive index|≦0.106, and more preferably 0.0717≦|oil phase refractive index−aqueous phase refractive index|≦0.086.

[0036] From the viewpoint of exhibiting a color change that resembles the fatty parts of livestock meat before and after heating, and of exhibiting a transparency that resembles the fatty parts of livestock meat after heating, it is preferable that the d-line refractive index of the aqueous phase is smaller than the d-line refractive index of the oil phase (i.e., satisfying the relationship d-line refractive index of the aqueous phase < d-line refractive index of the oil phase).

[0037] In the present disclosure, when the oil phase is formed from one type of oil, the d-line refractive index of the oil phase is the d-line refractive index of the one type of oil. When the oil phase is formed from a mixture of two or more types of oil, the d-line refractive index of the oil phase is the d-line refractive index of the mixture of oils. When the oil phase is formed from a mixture of one or more types of oil and fat and an oily component other than the oil, the d-line refractive index of the oil phase is the d-line refractive index of the mixture of the oil and fat and the oily component other than the oil.

[0038] In the present disclosure, the d-line refractive index of the oil phase is preferably from 1.35 to 1.55, more preferably from 1.37 to 1.53, and even more preferably from 1.4 to 1.5.

[0039] The d-line refractive index of the oil phase can be adjusted by the type and content of the oil contained in the oil phase.

[0040] In the present disclosure, the d-line refractive index of the aqueous phase is preferably from 1.33 to 1.55, more preferably from 1.35 to 1.53, and even more preferably from 1.37 to 1.5.

[0041] In the present disclosure, the d-line refractive index of the aqueous phase and the oil phase is measured by the following method.

[0042] ~D-line refractive index of oil phase~ Components that form the oil phase (oils and fats and any oily components other than oils and fats) are prepared as samples. When preparing a sample from the fat mimetic composition, the following method is used. The fat simulant composition is placed on a hot plate heated to 90° C. and heated to melt the fat and oil. The heated fat simulant composition is pressed with a pressurizing means (e.g., pliers) to filter out the liquid, including water-soluble and oil-soluble substances, contained in the fat simulant composition. The filtrate is collected and heated at 60°C for 24 hours, causing the filtrate to separate into an aqueous phase and an oil phase. The separated oil phase is collected and used as a sample for measurement. If it is difficult to prepare a sample from the fat-mimicking composition by the above-mentioned method, the type and content of the components forming the oil phase can be analyzed, and a sample can be prepared with the same component composition as the analysis results. When the components of the oil phase are known, a sample consisting of the known oil phase components may be used. For example, in the case of the oil phase prepared in the examples described below, the d-line refractive index of the oil used as the oil phase is measured.

[0043] The d-line refractive index is measured by adjusting the sample to 25° C., confirming that it is completely liquid, and then using an Abbe refractometer (ATAGO Digital Abbe Refractometer DR-A1-Plus).

[0044] If the sample does not become completely liquid at 25°C, the value calculated as follows is used as the desired d-line refractive index. Using a temperature-adjustable Abbe refractometer NAR-2T (manufactured by Atago Co., Ltd.), the d-line refractive index is measured at two temperatures in the temperature range from the temperature at which the sample becomes completely liquid to 60° C. The refractive index at 25° C. is extrapolated using the measured values ​​to obtain a calculated value.

[0045] ~Measurement of d-line refractive index of aqueous phase~ A sample is prepared having the composition of the aqueous phase. When preparing a sample from the fat-mimicking composition, the aqueous phase can be separated and recovered from the fat-mimicking composition using a method similar to that used to measure the d-line refractive index of the oil phase described above, and used as a sample for measurement. As an example, in the case of the aqueous phase prepared in the examples described below, a sample can be prepared by the following procedure. An aqueous solution containing an edible ionically cross-linkable polymer (hereinafter referred to as aqueous solution A) and an aqueous solution containing a cation (hereinafter referred to as aqueous solution B) are prepared. Plastic petri dish (AsOne Corporation, Aznol petri dish, φ90mm x 20 Aqueous solution A is poured into a plate (a 0.5 mm thick plate) with a thickness of 0.5 mm. Next, aqueous solution B is sprayed onto the surface of aqueous solution A using a hand spray (Furupura Diamond Spray food pistol spray), and aqueous solution B is then further poured in to a thickness of 3 mm. The plastic petri dishes containing the aqueous solutions A and B are placed in a refrigerator at 5°C for 2 hours to crosslink the edible ionically crosslinkable polymer and obtain a sample.

[0046] The d-line refractive index is measured by adjusting the temperature of the obtained sample to 25° C. and using an Abbe refractometer (ATAGO Digital Abbe refractometer DR-A1-Plus).

[0047] One of the means for achieving a refractive index difference that satisfies the relationship of 0.01≦|oil phase refractive index−water phase refractive index|≦0.115 is to adjust the d-line refractive index of the water phase.

[0048] An example of a means for adjusting the d-line refractive index of the aqueous phase is to increase the solids concentration of the aqueous phase.

[0049] The solid content concentration of the aqueous phase is preferably 1% by volume or more, more preferably 5% by volume or more, and even more preferably 10% by volume or more, from the viewpoint of adjusting the solid content concentration so as to satisfy the relationship of 0.01≦|oil phase refractive index−aqueous phase refractive index|≦0.115. The upper limit of the solid content concentration is not limited, but can be, for example, 50% by volume.

[0050] In the present disclosure, the solids concentration of the aqueous phase means the volumetric concentration of all components other than water among the components contained in the aqueous phase.

[0051] Examples of means for increasing the solids concentration of the aqueous phase include a) removing water by heating, and b) adjusting the contents of components other than water.

[0052] a) Removing moisture by heating includes heat-treating the prepared crude fat simulant composition. Both the heat treatment and the heat drying treatment may be carried out, and it is preferable to carry out both the heat treatment and the heat drying treatment. The details of the heating treatment and the heat drying treatment can be the same as those of the heating step described in detail in the description of the method for producing the fat mimicking composition.

[0053] b) Adjusting the content of components other than water includes adjusting the content of at least one component other than water contained in the aqueous phase selected from non-animal edible resins, proteins, carbohydrates, and edible additives having a solubility of 1% by mass or more in water at 25°C.

[0054] In one embodiment, the aqueous phase preferably contains at least one selected from non-animal-derived edible resins, proteins, and carbohydrates, and it is preferable to adjust the content of at least one selected from non-animal-derived edible resins, proteins, and carbohydrates to increase the solids concentration of the aqueous phase.

[0055] Examples of edible resins of non-animal origin include polysaccharides (eg, carrageenan, pectin, alginic acid or its salts, and gum arabic) and cellulose derivatives (eg, hydroxypropylmethylcellulose, and methylcellulose). Examples of proteins include soy protein, pea protein, and fava bean protein, and gluten. An example of a carbohydrate is starch.

[0056] The content of at least one component selected from the group consisting of non-animal-derived edible resins, proteins, and carbohydrates in the aqueous phase can be set according to the functions that these components exert.

[0057] Among these, as an embodiment suitable for increasing the solids concentration of the aqueous phase, transparent polysaccharides that can retain water and exhibit a gel-like form (e.g., carrageenan, pectin, alginic acid or a salt thereof, and gum arabic) are more preferred, and from the viewpoint of heat resistance, pectin and alginic acid or a salt thereof are even more preferred.

[0058] The non-animal-derived edible resins exemplified above may be ionically crosslinked polymers. The non-animal-derived edible resins may be gels containing ionically crosslinked polymers and cationically crosslinked edible ionically crosslinked polymers. The ionically crosslinked polymers and cationically crosslinked edible ionically crosslinked polymers will be described in detail below.

[0059] In one embodiment, the aqueous phase preferably contains at least one selected from edible additives (hereinafter also referred to as specific additives) having a solubility of 1% by mass or more in water at 25°C, and it is preferable to increase the solids concentration of the aqueous phase by adjusting the content of at least one selected from the specific additives.

[0060] Examples of the specific additive include seasonings (e.g., sodium glutamate, etc.), sweeteners (e.g., sucrose, reduced starch syrup, etc.), and pH adjusters (e.g., citric acid, sodium lactate, etc.). Among these, reduced starch syrup is preferred as the specific additive. Reduced starch syrup is preferred because it has a low taste and has little effect on the flavor of the fat simulating composition.

[0061] In addition to the above, examples of specific additives include sodium chloride, water-soluble vitamins (eg, vitamin B1, vitamin C, etc.), and preservatives (eg, potassium sorbate, calcium sorbate, etc.). Furthermore, salts containing cations, which will be described later, are included in one embodiment of the specific additives.

[0062] The specific additive preferably has a turbidity of 100 degrees or less, using formazin as a standard substance. The specific additive having a turbidity of 100 degrees or less is advantageous from the viewpoint of the fat simulating composition having an appearance simulating livestock meat.

[0063] In the present disclosure, the turbidity of a specific additive is measured by a method conforming to "9-3 Scattered Light Turbidity Measurement Method" in JIS K0101:1998 "Industrial Water Testing Method."

[0064] The content of the specific additive in the aqueous phase can be set according to the function that the specific additive exerts. For example, in the case of using reduced starch syrup as the specific additive, from the viewpoint of increasing the solid content concentration of the aqueous phase, the content of reduced starch syrup is preferably 7.5% by mass or more, more preferably 10% by mass or more, and even more preferably 20% by mass or more, based on the total amount of components contained in the aqueous phase.

[0065] ·Oils and fats The fats and oils include vegetable fats and oils, animal fats and oils, fatty acids, fatty acid glycerides, and mixtures thereof. Here, fatty acids are monocarboxylic acids of long-chain hydrocarbons and have the general formula C n H m It can be represented by COOH (where n and m are integers of 1 or more). In this disclosure, "oil and fat" means "edible oil and fat".

[0066] Examples of vegetable oils include camellia oil, rapeseed oil, soybean oil, palm oil, olive oil, coconut oil, rice oil, sesame oil, corn oil, grapeseed oil, canola oil, sunflower oil, and mixtures thereof.

[0067] Examples of animal fats and oils include beef tallow, lard, whale fat, and fish oil. 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, eicosenoic acid, and erucic acid.

[0068] The fat or oil is preferably one having an unsaturated bond in its molecular structure. From this viewpoint, the oil phase is more preferably a vegetable fat or oil having a melting point of -25°C to 25°C or an unsaturated fatty acid having a melting point of -25°C to 25°C, and even more preferably a vegetable fat or oil having a melting point of -25°C to 25°C.

[0069] The vegetable oil having a melting point of -25°C to 25°C is preferably at least one selected from coconut oil (melting point: 20°C to 28°C), olive oil (melting point: 0°C to 6°C), soybean oil (melting point: -7°C to 8°C), canola oil (melting point: 0°C to 12°C), sunflower oil (melting point: -18°C to -16°C), sesame oil (melting point: -3°C to -6°C), and grapeseed oil (melting point: -24°C to -11°C). From the viewpoint of being closer to the color change of the fat in livestock meat when heated, coconut oil or olive oil is more preferable, and coconut oil is particularly preferable.

[0070] The unsaturated fatty acid having a melting point of -25°C to 25°C is preferably at least one selected from the group consisting of oleic acid (13.4°C), linoleic acid (-5°C), and α-linolenic acid (-11°C), and from the viewpoint of being closer to the color change of fat in livestock meat when heated, oleic acid is more preferable.

[0071] Ion-crosslinkable polymer The non-animal derived aqueous resin contained in the aqueous phase may be an edible ionically crosslinkable polymer crosslinked with cations. By "ionically crosslinkable polymer" is meant a polymer that crosslinks upon reaction with ions. "Edible" means the property of not causing adverse effects on health when orally ingested by humans.

[0072] Edible ionically crosslinkable polymers include those with carboxyl groups and carboxylate anion groups (-COO - ), sulfo group, and sulfonic acid anion group (-SO 3 - ) is a polysaccharide having at least one selected from the group consisting of Examples of edible ionically cross-linked polymers include alginic acid or a salt thereof, carrageenan, pectin (eg, low methoxyl (LM) pectin, high methoxyl (HM) pectin), deacylated (LA) gellan gum, and the like. From the viewpoint of improving the heat resistance of the fat mimetic composition, the edible ionically crosslinkable polymer is preferably at least one selected from the group consisting of alginic acid or a salt thereof, LM pectin, and LA gellan gum.

[0073] The viscosity of a 1% by mass aqueous solution of an edible ionically crosslinkable polymer (an aqueous solution containing 1% by mass of an ionically crosslinkable polymer relative to the entire aqueous solution) is preferably 10 mPa·s or more and 3000 mPa·s or less, and more preferably 20 mPas or more and 1000 mPas or less.

[0074] The viscosity of a 1% by mass aqueous solution of the edible ionically crosslinkable polymer is a value measured using a tuning fork vibro viscometer under a temperature condition of 20°C. As a tuning fork vibration viscometer, for example, SV-10 manufactured by A&D can be used.

[0075] The cation is preferably a metal ion having an ionic valence of divalent or more. Examples of metal ions include divalent metal ions such as calcium ion, magnesium ion, iron ion (II), copper ion (II), zinc ion, and manganese ion; and trivalent metal ions such as aluminum ion and iron ion (III). From the viewpoint of obtaining a stable crosslinked structure, the metal ion is preferably at least one selected from calcium ion, magnesium ion, and zinc ion, and more preferably calcium ion.

[0076] The content of the edible ionically cross-linkable polymer cross-linked with cations in the total fat-mimicking composition is preferably 0.01% by mass or more and 20% by mass or less, more preferably 0.1% by mass or more and 10% by mass or less, and even more preferably 0.5% by mass or more and 5% by mass or less.

[0077] Surfactants The fat mimetic composition preferably contains a surfactant. A surfactant may be used as a component of the aqueous phase. The inclusion of a surfactant increases the amount of oil released when the cooked fat mimicking composition is chewed, and the reason for this is presumed to be as follows. When the oil phase (i.e., droplets containing fat) in the fat mimetic composition is in contact with the food, the fat is more likely to leak out during cooking, which tends to reduce the amount of fat released when the cooked fat mimetic composition is chewed. The inclusion of a surfactant makes it easier to provide an appropriate distance to the oil phase, which prevents leakage of fat during cooking, and as a result, the amount of fat released when the fat simulating composition is chewed after cooking is increased.

[0078] The surfactant may be an edible surfactant. Examples of edible surfactants include glycerin fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, polyglycerin condensed ricinoleic acid esters, and lecithin.

[0079] The glycerin fatty acid ester preferably contains monoglyceride as a main component. Here, the term "main component" means that the content of monoglyceride is 90% by mass or more based on the total amount of glycerin fatty acid esters. The monoglyceride is preferably a monoester of glycerin and a saturated or unsaturated fatty acid having from 2 to 24 carbon atoms. Examples of fatty acids include behenic acid, stearic acid, palmitic acid, and the like. The glycerol fatty acid ester may contain a diglyceride. The diglyceride is preferably a diester of glycerin and a saturated or unsaturated fatty acid having from 2 to 24 carbon atoms.

[0080] The polyglycerol fatty acid ester is preferably an ester of a saturated or unsaturated fatty acid having from 2 to 24 carbon atoms and polyglycerol. Specific examples of polyglycerol fatty acid esters include polyglyceryl monomyristate, polyglyceryl dimyristate, polyglyceryl trimyristate, polyglyceryl monopalmitate, polyglyceryl dipalmitate, polyglyceryl tripalmitate, polyglyceryl monostearate, polyglyceryl distearate, polyglyceryl tristearate, polyglyceryl monoisostearate, polyglyceryl diisostearate, polyglyceryl triisostearate, polyglyceryl monooleate, polyglyceryl dimonooleate, and polyglyceryl trimonooleate.

[0081] The organic acid monoglyceride is a product in which the hydroxyl group derived from the glycerin of the monoglyceride is further esterified with an organic acid. Examples of the organic acid include citric acid, succinic acid, acetic acid, and lactic acid, with citric acid and succinic acid being preferred, and citric acid being more preferred.

[0082] The sorbitan fatty acid ester refers to an esterification product of sorbitan and a fatty acid. The sorbitan fatty acid ester is preferably an esterification product of sorbitan and a saturated or unsaturated fatty acid having from 2 to 18 carbon atoms. Specific examples of sorbitan fatty acid esters include sorbitan monocaprate, sorbitan monolaurate, sorbitan monopalmitate, sorbitan monostearate, sorbitan distearate, sorbitan sesquistearate, sorbitan tristearate, sorbitan trioleate, sorbitan monoisostearate, sorbitan sesquiisostearate, sorbitan monooleate, sorbitan sesquioleate, and sorbitan coconut oil fatty acid.

[0083] The propylene glycol fatty acid ester is an ester of a fatty acid and propylene glycol. The fatty acid used in the synthesis of the propylene glycol fatty acid ester is preferably a saturated or unsaturated fatty acid having 2 to 24 carbon atoms. Specific examples of propylene glycol fatty acid esters include propylene glycol palmitate, propylene glycol stearate, and propylene glycol behenate.

[0084] Sucrose fatty acid esters are esters of sucrose and fatty acids. The fatty acid used in the synthesis of sucrose fatty acid ester is preferably a saturated or unsaturated fatty acid having 2 to 24 carbon atoms. The sucrose fatty acid ester is preferably an ester 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.

[0085] The polyglycerol condensed ricinoleic acid ester is an esterification product of a polyglycerol fatty acid ester and a condensation product of ricinoleic acid. Specific examples of polyglycerol condensed ricinoleic acid esters include esters of the compounds described above as specific examples of polyglycerol fatty acid esters and ricinoleic acid condensates.

[0086] Lecithin refers to phosphatidylcholine itself or a mixture that contains at least phosphatidylcholine. A mixture containing at least phosphatidylcholine is generally a mixture that may contain, in addition to phosphatidylcholine, phosphatidylserine, phosphatidylethanolamine, phosphatidylinositol, N-acylphosphatidylethanolamine, phosphatidylglycerol, phosphatidic acid, lysophosphatidylcholine, lysophosphatidic acid, sphingomyelin, sphingoethanolamine, and the like.

[0087] As the lecithin, enzymatically decomposed lecithin (so-called lysolecithin) can be used. The enzymatically decomposed lecithin is a composition containing lysophosphatidylcholine in which one fatty acid in the phosphatidylcholine molecule has been lost by an enzyme such as phospholipase. In the fat mimicking composition of the present disclosure, the enzymatically decomposed lecithin is subjected to a hydrogenation treatment to desaturate the bound fatty acid. This includes hydrogenated enzymatically hydrolyzed lecithin, which has improved oxidative stability by converting it into a saturated fatty acid.

[0088] The surfactant may be used alone or in combination of two or more kinds.

[0089] The HLB value of the surfactant is, for example, preferably 8 or more, more preferably 10 or more, and even more preferably 12 or more, from the viewpoint of emulsification and dispersibility. The upper limit of the HLB value of the emulsifier is not particularly limited, but is generally 20 or less, and preferably 18 or less. HLB means the hydrophilic-hydrophobic balance, which is usually used in the field of surfactants. The HLB value is calculated using the Kawakami formula shown below. When using a commercially available surfactant, the catalog data of the product is used first.

[0090] HLB = 7 + 11.7 log (Mw / Mo) Here, Mw represents the molecular weight of the hydrophilic group of the surfactant, and Mo represents the molecular weight of the hydrophobic group of the surfactant. The hydrophobic group of a surfactant is an atomic group with low affinity to water. Examples of hydrophobic groups include alkyl groups, alkenyl groups, alkylsilyl groups, and perfluoroalkyl groups. Specifically, when the surfactant is the above-mentioned "glycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, or lecithin," the hydrophobic group refers to an alkyl group and an alkenyl group derived from a fatty acid. The hydrophilic group of a surfactant is an atomic group that has a high affinity for water. Specifically, it refers to an atomic group other than the hydrophobic group in the structure of the surfactant.

[0091] The distance between the ionically crosslinkable polymer and the hydrophilic portion of the surfactant and the Hansen solubility parameter (HSP) is preferably 10 or less, more preferably 9 or less, and even more preferably 8 or less.

[0092] When the granules in the fat simulating composition are in contact with each other, the granules are more likely to leak oil during cooking, which reduces the amount of oil released when the fat simulating composition is chewed after cooking. By setting the HSP distance between the ion-crosslinking polymer and the hydrophilic part of the surfactant within the above-mentioned range, the ion-crosslinking polymer is easily present in the gap between the granules. This makes it easier for the granules to have a moderate distance between them, making it difficult for oil to leak from the granules during cooking. Accordingly, the amount of oil released increases when the fat simulating composition after cooking is chewed.

[0093] The HSP distance can be adjusted by changing the structures of the hydrophilic parts of the ionically crosslinkable polymer and the surfactant. The HSP distance is a combination of three cohesive energy density values ​​(δD: dispersion term, δP: dispersion pole, and δH: hydrogen bond term), each of which is expressed in units of [J / cm 3 ] 1 / 2 It is.

[0094] The HSP distance is calculated as follows: The HSP distance is calculated using the commercially available software HSPiP4th Edition It can be obtained as a registered value or an estimated value in version 4.0.04.

[0095] This software can be obtained from sites such as http: / / hansen-solubility.com / index.html. To calculate HSP based on such software, see the literature by Hansen et al. (e.g., CM Hansen solubility parameteres: a user7S handbook2nd edition, CEC press, 2007, ISBN-10: 0849372488).

[0096] The content of the surfactant in the entire fat mimetic composition is preferably 0.05% by mass or more and 2% by mass or less, and more preferably 0.10% by mass or more and 1% by mass or less. The content of the surfactant in the aqueous phase is preferably from 0.1% by mass to 4% by mass, and more preferably from 0.1% by mass to 2% by mass, based on the total amount of the aqueous phase.

[0097] (Gel containing an edible ionically crosslinkable polymer crosslinked with a cation) The fat mimetic composition preferably comprises a gel that contains an edible, ionically crosslinkable polymer that is crosslinked with a cation. The gel may be the aqueous phase in the fat mimetic composition. The gel refers to a substance that contains at least water and an edible ionically crosslinked polymer crosslinked with cations, and behaves as an elastic solid. The fat mimicking composition contains a gel, which makes it easier to maintain the oil phases at a suitable distance from each other. Therefore, the oil is less likely to leak out during cooking. Accordingly, the amount of oil released when the fat mimicking composition is chewed after cooking is increased.

[0098] The gel preferably contains at least an edible ionically cross-linked polymer cross-linked with cations and water, and preferably contains an edible ionically cross-linked polymer cross-linked with cations as necessary, and other additives other than water.

[0099] As the edible ionically cross-linkable polymer cross-linked with cations contained in the gel, the above-mentioned edible ionically cross-linkable polymer cross-linked with cations is applied. The water contained in the gel is not particularly limited as long as it is water that can be used in food. Other additives contained in the gel include seasonings, acidulants, bittering agents, spices, sweeteners, antioxidants, coloring agents, color formers, fragrances, stabilizers, preservatives, etc. These additives may be the "specific additives" described above.

[0100] The content of the edible ionically cross-linked polymer cross-linked with cations in the gel is preferably from 0.1% by mass to 10% by mass, more preferably from 0.2% by mass to 5% by mass, and even more preferably from 0.5% by mass to 3% by mass, based on the total mass of the gel. The content of other additives in the gel is preferably 0% by mass or more and 20% by mass or less with respect to the entire gel.

[0101] The volume of the gel relative to the volume of the oil phase is preferably 10% or more and 300% or less, more preferably 30% or more and 200% or less, and even more preferably 50% or more and 150% or less.

[0102] The volume of the gel relative to the volume of the oil phase is measured as follows. First, the volume of the fat-mimetic composition is measured using a laser volumeter, such as Keyence VL-300. Then, the granules are collected from the fat simulating composition according to the procedure described in the procedure for measuring the average particle size of the oil phase, and the collected granules are left to stand at 50°C for 1 hour to coalesce, after which the volume is measured using a volumeter. For example, a graduated cylinder can be used as the volumeter. The volume of the gel relative to the volume of the oil phase is calculated according to the following formula. Formula: Volume of gel = [(volume of fat mimetic composition (m 3 )-Volume of oil phase (m 3 )) / volume of fat-simulating composition (m 3 )] x 100

[0103] (Shapes of fat mimetic compositions) The shape of the fat simulant composition is not particularly limited, and may be an amorphous shape or a fat simulant structure having a fixed shape. From the viewpoint of application to a shape simulating livestock meat such as meat substitutes, the fat simulant composition is preferably a fat simulant structure.

[0104] From the viewpoint of increasing the amount of oil released when the fat-mimicking structure is bitten, it is preferable that the fat-mimicking structure is in a sheet shape and has a thickness of 0.5 mm or more. The term "sheet-like" means a shape having a small thickness relative to its length and width.

[0105] Although it depends on the method of use, from the viewpoint of increasing the amount of oil released when the fat-mimicking structure is bitten, it is more preferable that the thickness of the sheet-like fat-mimicking structure is 1 mm or more. From the viewpoint of simulating the fat of livestock meat and ease of manufacturing the fat-simulating structure, the thickness of the sheet-like fat-simulating structure is preferably 50 mm or less, more preferably 10 mm or less, and even more preferably 5 mm or less.

[0106] The thickness of the sheet-like fat-mimicking structure is measured using a non-contact thickness meter. As a thickness gauge, for example, a product named TAP-2H-50XY manufactured by COMS Co., Ltd. can be used.

[0107] (Method of producing fat mimetic composition) The method for producing the fat mimetic composition is not particularly limited, but it is preferable to produce it by the production method described in detail below.

[0108] One aspect of a method for producing a fat mimetic composition includes: (1) forming droplets containing oil or fat in an aqueous solution (droplet forming step); (2) A step of solidifying the oil in the droplets to obtain particles containing the solidified oil (oil solidification step); (3) adding an aqueous solution containing an edible ion-crosslinkable polymer and an aqueous solution containing a cation to the particles to crosslink the edible ion-crosslinkable polymer to obtain a crude fat simulant composition (crosslinking step); (4) heating the crude fat simulant composition to obtain a fat simulant composition (heating step); It is preferred that the compound has the formula: The "oil-containing droplets" in the above step (1) and the "solidified oil-containing particles" in the above step (2) correspond to the "oil phase" in this disclosure. The crosslinked, edible, ionically crosslinkable polymer constitutes a part of the "aqueous phase" in this disclosure.

[0109] (1) Droplet formation process As a method for forming droplets containing an oil or fat in an aqueous solution, a method of dispersing an oil or fat in an aqueous solution can be mentioned. A preferred method for dispersing the oil in the aqueous solution is to emulsify the aqueous solution and the oil using an emulsifier. In addition, the fats and oils to be used must have a melting point of 0.1°C or higher.

[0110] Examples of emulsifiers include rotary mixers equipped with propeller-type, anchor-type, paddle-type, or turbine-type stirring blades, static mixers such as static mixers, rotor-stator type emulsifiers such as homogenizers and Clearmix, mill-type emulsifiers equipped with a grinding function, high-pressure emulsifiers such as Manton-Gaulin pressure emulsifiers, high-pressure nozzle type emulsifiers that generate cavitation under high pressure, high-pressure collision type emulsifiers such as microfluidizers that apply shear force by colliding liquids with each other under high pressure, ultrasonic emulsifiers that generate cavitation using ultrasound, and membrane emulsifiers that perform uniform emulsification through fine pores.

[0111] From the viewpoint of improving the uniformity of the particle size of droplets containing oil or fat, it is preferable to use a membrane emulsifier as the emulsifier. When emulsification is performed using a membrane emulsifier, the emulsification method may be either a direct membrane emulsification method or a permeable membrane emulsification method, but the direct membrane emulsification method is preferred. As the porous membrane provided in the membrane emulsifier, for example, an SPG (Shirasu Porous Glass) membrane is suitable. The SPG membrane can be purchased from, for example, SPG Techno Co., Ltd.

[0112] As an emulsification method using a membrane emulsifier, for example, a method in which oils and fats are dispersed in an aqueous solution containing water and a surfactant through a porous membrane is preferred. The mass ratio of the aqueous solution used for emulsification to the fat or oil (mass of the aqueous solution / mass of the fat or oil) is preferably 1 / 1 to 10 / 1.

[0113] (2) Oil solidification process Methods for solidifying the oil in the droplets and obtaining particles containing the solidified oil include, for example, a method of hardening using an oil hardener and a method of cooling the droplets containing the oil. From the viewpoint of obtaining a fat-mimicking composition that releases a large amount of oil when chewed, the method of cooling the droplets containing the oil is preferred.

[0114] Examples of methods for cooling droplets containing oil or fat include (1) a method in which an aqueous solution containing droplets containing oil or fat obtained by a step of forming droplets containing oil or fat in an aqueous solution is cooled using a refrigerator or the like.

[0115] The cooling temperature is preferably above 0° C. and equal to or lower than the melting point of the oil or fat. The cooling time is not particularly limited, and it is preferable to cool the droplets until the oil or fat contained in the droplets is solidified.

[0116] After cooling, the solidified oil-containing particles may gather in the supernatant of the solution, in which case it is preferable to recover the supernatant containing the particles. Then, it is preferable to carry out the crosslinking step described below using the recovered supernatant containing the particles. An example of a method for recovering the supernatant containing particles is to use a separating funnel to drain the aqueous solution other than the supernatant containing particles.

[0117] The content of the oil and fat in the aqueous solution containing the particles obtained by the oil and fat solidification step is preferably 40% by mass or more and 90% by mass or less with respect to the entire solution.

[0118] (3) Crosslinking process This is a process in which an aqueous solution containing an edible ionically cross-linkable polymer and an aqueous solution containing cations are added to the particles (i.e., the oil phase) obtained by the oil solidification process, and the edible ionically cross-linkable polymer is cross-linked to obtain a crude fat simulant composition.

[0119] Specifically, the crosslinking step includes a method in which an aqueous solution containing an edible ionically crosslinkable polymer is added to an aqueous solution containing particles obtained by the oil / fat solidification step, the mixture is stirred, and then an aqueous solution containing cations is added to crosslink the edible ionically crosslinkable polymer.

[0120] The content of the edible ionically crosslinkable polymer in the aqueous solution containing the edible ionically crosslinkable polymer is preferably 0.5% by mass or more and 5% by mass or less with respect to the entire aqueous solution. The amount of the aqueous solution containing the edible ionically crosslinkable polymer added is preferably 50% by mass or more and 200% by mass or less based on the mass of the aqueous solution containing the particles obtained by the oil and fat solidification step.

[0121] The aqueous solution containing a cation includes an aqueous solution in which a salt containing a cation is dissolved. The content of the salt in the aqueous solution in which the cation-containing salt is dissolved is preferably 0.5% by mass or more and 5% by mass or less with respect to the entire aqueous solution. The amount of the aqueous solution containing a cation added is preferably 50% by mass or more and 200% by mass or less relative to the amount of the aqueous solution containing the edible ionically crosslinkable polymer added.

[0122] (4)Heating process The heating step is a step of heat-treating the crude fat simulant composition to obtain a fat simulant composition (heating step). By carrying out the heating step, moisture is removed from the crude fat simulant composition, and the solids concentration of the aqueous phase of the fat simulant composition can be increased.

[0123] Examples of the heating means used in the heat treatment include a water bath, hot air heating, near-infrared heater heating, and microwave heating. The heating temperature can be, for example, 60°C to 120°C. The heating time may be appropriately set depending on the heating means used for the heat treatment. The heating time may be, for example, 1 minute to 24 hours.

[0124] In the heating step, after carrying out the above-mentioned heating treatment, it is also possible to carry out another heating and drying treatment. Examples of the heating and drying means used in the heating and drying treatment include water bathing, hot air heating, near-infrared heater heating, microwave heating, and the like. The heating temperature can be, for example, 60°C to 120°C. The heating time may be appropriately set depending on the heating means used for the heat treatment. The heating time may be, for example, 1 minute to 24 hours.

[0125] <Meat substitute> The alternative meat preferably comprises a lean meat-like portion containing protein and a fat-mimicking composition that is a fat-mimicking structure. Here, as the fat-mimetic composition, the above-mentioned fat-mimetic composition is applied.

[0126] (Lean meat part) The lean meat-like portion refers to the portion of the raw meat-like substitute meat that corresponds to the portion that appears as lean meat. The lean meat-like portion preferably contains protein, and, if necessary, contains fats and oils, binders, and other additives.

[0127] -protein- The lean meat portion contains protein. The protein preferably contains at least one of a vegetable protein and an animal protein, and more preferably contains a vegetable protein.

[0128] Vegetable protein is protein obtained from plants. The vegetable protein is not particularly limited as long as it is a protein extracted from a plant. Examples of sources of vegetable proteins include grains such as wheat, barley, oats, rice, and corn; beans such as soybeans, peas, red beans, chickpeas, lentils, fava beans, mung beans, and lupins; nuts and seeds such as almonds, peanuts, cashew nuts, pistachios, hazelnuts, macadamia nuts, flaxseed, sesame, rapeseed, cottonseed, safflower, and sunflowers; tubers such as potato, sweet potato, mountain yam, Jerusalem artichoke, and cassava; vegetables such as asparagus, artichoke, cauliflower, broccoli, and edamame; fruits such as bananas, jackfruit, kiwi fruit, coconut, avocado, and olives; mushrooms such as mushrooms, king oyster mushrooms, shiitake mushrooms, shimeji mushrooms, and maitake mushrooms; and algae such as chlorella, spirulina, euglena, nori, kelp, wakame seaweed, hijiki, tengusa, and mozuku seaweed. Among these, from the viewpoint of obtaining a meat substitute having an appearance and texture similar to that of a whole piece of meat, the origin of the vegetable protein is preferably 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. The vegetable protein may contain a protein derived from one type of plant, or may contain proteins derived from two or more types of plants.

[0129] Animal protein is protein obtained from animals. The animal protein is not particularly limited as long as it is a protein obtained from an animal, and examples of the animal protein include collagen, gelatin, keratin, fibroin, sericin, casein, conchiolin, elastin, protamine, egg yolk protein, and egg white protein. The animal protein may contain only one type, or may contain two or more types.

[0130] In order to obtain a meat substitute having a texture closer to that of livestock meat, it is preferable that the protein has a muscle-like tissue. Here, muscle-like tissue refers to tissue that has a structure similar to a bundle of fibers and can be split into fibers in a certain direction. Red meat from livestock originates from muscle. Muscle is composed of muscle fiber bundles. Therefore, red meat from livestock has a fiber bundle-like structure. The protein contained in the alternative red meat-like portion according to this embodiment has muscle-like tissue, making it possible to create the texture brought about by the presence of muscle fiber felt when eating livestock meat.

[0131] An example of a method for allowing a protein to have a muscle-like tissue is extrusion molding of the protein (water and the like may be added together with the protein, if necessary) using an extruder. By extruding a protein, the protein has a structure similar to a bundle of fibers aligned in the extrusion direction of the extruder, and has a texture that can be cleaved into fibers in the extrusion direction of the extruder.

[0132] The protein content is preferably 50% by mass to 100% by mass, more preferably 60% by mass to 95% by mass, and even more preferably 70% by mass to 90% by mass, based on the total mass of the lean meat-like portion.

[0133] The meat substitute according to the embodiments of the present disclosure preferably contains fiber bundle-structured protein. Here, the fiber bundle-organized protein refers to a protein that has a certain fiber bundle-like organization. Moreover, the term "fiber bundle-like" refers to a structure similar to a bundle of fibers extending in one direction. From the standpoint of shape and texture, the fiber bundle-structured protein is preferably a fiber bundle-structured protein having muscle-like tissue. Here, muscle-like tissue refers to tissue that has a structure similar to a bundle of fibers and can be split in one direction. In particular, the muscle-like tissue is preferably a tissue that has a structure similar to a bundle of fibers and can be split into fibers in one direction. Red meat from livestock originates from muscle. Muscle is composed of muscle fiber bundles. Therefore, red meat from livestock has a structure like a fiber bundle. By applying a fiber bundle-like structured protein having muscle-like tissue to the alternative meat according to the embodiment of the present disclosure, it is possible to obtain an alternative meat having a texture closer to that of livestock meat.

[0134] The fiber bundle structured protein is preferably composed of a vegetable protein. The vegetable protein has the same meaning as that described above, and the preferred embodiments are also the same. The vegetable protein may contain a protein derived from one type of plant, or may contain proteins derived from two or more types of plants.

[0135] Examples of fiber bundle-organized proteins having muscle-like tissue include spongy fiber bundle-organized proteins and fibrous fiber bundle-organized proteins. Here, the term "spongy" refers to an isotropic porous structure in appearance. On the other hand, fibrous refers to a fiber structure that appears anisotropic. The term "isotropic porous structure" refers to a structure in which the pores in a cross section cut at any position have a substantially elliptical shape and are substantially the same regardless of the direction. The anisotropic fiber structure refers to a structure in which a cut surface cut at an arbitrary position is fibrous, and preferably has a hole shape, and the hole shape is different from a substantially elliptical shape or a substantially fibrous shape depending on the cutting direction. Methods for observing the cut surface include a method of cutting out a slice and observing it under a microscope, or a method of observing it with X-ray CT (Computed Tomography).

[0136] The alternative meat according to the embodiments of the present disclosure preferably comprises a fiber bundle-structured protein in which the fiber axis direction of the fiber bundle-structured protein is oriented in one direction in adjacent regions. Here, the fiber axis direction of the fiber bundle-structuring protein means the longitudinal direction of the fibers that form the muscle-like tissue. In addition, the fiber axis directions of the fiber bundle-like organizing proteins being oriented in one direction in the proximal region may mean that some of the organizing proteins have different fiber axis directions, but the fiber axis directions of the organizing proteins may be oriented in a constant direction overall, or the fiber axis directions may be oriented in one direction in the proximal region while fluctuating overall. Spongy organized proteins having an isotropic porous structure can also be made into fiber bundle-like organized proteins by loosening or cutting them into fibers. From the standpoint of appearance and texture, the fiber bundle textured protein contained in the alternative meat is more preferably a fibrous fiber bundle textured protein.

[0137] The content of the fiber bundle textured protein is preferably 5% by mass to 95% by mass, more preferably 7% by mass to 90% by mass, and even more preferably 10% by mass to 85% by mass, relative to the total mass of the alternative meat.

[0138] -Oils and fats- The lean meat-like portion may contain fats and oils. Examples of the oils and fats include vegetable oils and fats, animal oils and fats, and the like. The vegetable oils and fats include the same as those mentioned in the description of the fat mimetic composition. Examples of animal fats and oils include beef tallow, lard, whale fat, and fish oil.

[0139] -Binding agent- The lean meat-like portion preferably contains a binder as necessary. When the red meat-like portion contains a binder, the red meat-like portion can easily maintain a unified shape.

[0140] The binder is not particularly limited as long as it is edible and can maintain the shape of the red meat-like portion. Examples of the binder include proteins, thickening polysaccharides, and starches. The protein used as the binder may be the same as or different from the protein contained in the lean meat-like portion.

[0141] Examples of proteins used as binders include vegetable proteins, animal proteins, and enzymes. Examples of vegetable proteins used as binders include proteins derived from wheat, soybeans, rice, and the like. Examples of animal proteins used as binders include milk proteins and egg whites. An example of the enzyme is transglutaminase.

[0142] Examples of thickening polysaccharides include carrageenan, xanthan gum, pectin, locust bean gum, curdlan, guar gum, tragacanth gum, gum arabic, gellan gum, tamarind seed gum, cassia gum, tara gum, alginic acid or a salt thereof, agar, glucomannan, soybean polysaccharides, gelatin, pullulan, psyllium, chitosan, methylcellulose, hydroxypropylmethylcellulose, hydroxyethylcellulose, carboxymethylcellulose, and dextrin.

[0143] Examples of starches include wheat starch, cassava starch, rice starch, glutinous rice starch, corn starch, waxy corn starch, sago starch, potato starch, kudzu starch, lotus root starch, mung bean starch, sweet potato starch, waxy potato starch, waxy cassava starch, waxy wheat starch, and the like.

[0144] The binder preferably contains a polysaccharide, including a thermo-irreversible gel-forming polysaccharide and a thermo-reversible gel-forming polysaccharide, and a gelation retarder.

[0145] -Thermo-irreversible gel-forming polysaccharides- Here, a thermoreversible gel is a gel that, once formed (in this paragraph, "gel" refers to a substance that contains at least water and a thermoreversible gel-forming polysaccharide and behaves as an elastic solid), maintains its gel state even when heated. The thermally irreversible gel-forming polysaccharide is a polysaccharide that forms a thermally irreversible gel.

[0146] As the thermally irreversible gel-forming polysaccharide, from the viewpoint of solubility before gelation, a polysaccharide that crosslinks upon reaction with a cation is preferred. The cation serving as the gelling agent is preferably a metal ion having an ionic valence of divalent or higher. Examples of metal ions include divalent metal ions such as calcium ion, magnesium ion, iron ion (II), copper ion (II), zinc ion, and manganese ion; and trivalent metal ions such as aluminum ion and iron ion (III). From the viewpoint of obtaining a stable crosslinked structure, the metal ion is preferably at least one selected from calcium ion, magnesium ion, and zinc ion, and more preferably calcium ion.

[0147] Thermoirreversible gel-forming polysaccharides include those with carboxyl groups and carboxylate anion groups (-COO - ), sulfo group, and sulfonic acid anion group (-SO 3 - ) is a polysaccharide having at least one selected from the group consisting of Examples of the thermo-irreversible gel-forming polysaccharides include alginic acid or a salt thereof, LM pectin, and LA gellan gum.

[0148] From the viewpoint of improving moldability and heat resistance of the gel, the thermo-irreversible gel-forming polysaccharide is preferably at least one selected from the group consisting of alginic acid or a salt thereof, and pectin.

[0149] The viscosity of a 1% by mass aqueous solution of the thermally irreversible gel-forming polysaccharide (an aqueous solution containing 1% by mass of the thermally irreversible gel-forming polysaccharide relative to the entire aqueous solution) is preferably 10 mPa·s or more and 3000 mPa·s or less, and more preferably 20 mPas or more and 1000 mPas or less.

[0150] The viscosity of a 1% by mass aqueous solution of the thermally irreversible gel-forming polysaccharide is a value measured using a tuning fork vibration viscometer under a temperature condition of 20°C. As the tuning fork vibro viscometer, for example, SV-10 (manufactured by A&D) can be used.

[0151] The content of the thermally irreversible gel-forming polysaccharide is preferably 10% by mass to 90% by mass, more preferably 20% by mass to 80% by mass, and even more preferably 30% by mass to 70% by mass, relative to the total mass of the binder.

[0152] -Thermo-reversible gel-forming polysaccharide- Here, a thermoreversible gel is a gel that maintains a gel state (in this paragraph, "gel" refers to a substance that contains at least water and a thermoreversible gel-forming polysaccharide and behaves as an elastic solid) at room temperature (25°C) and melts and becomes liquid (sol) when heat is applied. The thermoreversible gel-forming polysaccharide is a polysaccharide that forms a thermoreversible gel.

[0153] Examples of thermoreversible gel-forming polysaccharides include agar, carrageenan, furcellan, native gellan gum, locust bean gum, xanthan gum, guar gum, psyllium seed gum, glucomannan, tara gum, and tamarind seed gum.

[0154] From the viewpoints of maintaining the shape of the meat substitute after cooking and of texture, the thermoreversible gel-forming polysaccharide is preferably carrageenan.

[0155] The content of the thermoreversible gel-forming polysaccharide is preferably 10% by mass or more and 90% by mass or less, more preferably 20% by mass or more and 80% by mass or less, and even more preferably 30% by mass or more and 70% by mass or less, based on the total weight of the binder.

[0156] --Combination of thermo-irreversible gel-forming polysaccharides and thermo-reversible gel-forming polysaccharides-- A preferred combination of a thermo-irreversible gel-forming polysaccharide and a thermo-reversible gel-forming polysaccharide is one in which the thermo-irreversible gel-forming polysaccharide is at least one selected from the group consisting of alginic acid or a salt thereof, and pectin, and the thermo-reversible gel-forming polysaccharide is carrageenan.

[0157] -Gelling retardant- The binder preferably contains a gelation retarder. The gelation retarder is a compound that has the function of suppressing the gelation of a thermo-irreversible gel-forming polysaccharide or a thermo-reversible gel-forming polysaccharide.

[0158] From the viewpoints of maintaining the shape of the meat substitute after cooking and of the texture, the gelation retarder is preferably a compound that has the function of suppressing the gelation of the thermally irreversible gel-forming polysaccharide. From the viewpoints of maintaining the shape of the meat substitute after cooking and of the texture, the gelation retarder is preferably a chelating agent.

[0159] As the chelating agent, a known chelating agent can be suitably used. Examples of chelating agents include oxycarboxylic acids such as tartaric acid, citric acid, and gluconic acid; aminocarboxylic acids such as iminodiacetic acid (IDA), nitrilotriacetic acid (NTA), and ethylenediaminetetraacetic acid (EDTA); condensed phosphoric acids such as pyrophosphoric acid and tripolyphosphoric acid; and salts thereof. Of these, the chelating agent is preferably condensed phosphoric acid or a salt thereof, and more preferably pyrophosphoric acid or a pyrophosphate salt, from the standpoint of maintaining the shape of the alternative meat after cooking, the texture, and the flavor of the alternative meat.

[0160] The content of the gelation retarder is preferably 0.1% by mass to 20% by mass, more preferably 0.5% by mass to 15% by mass, and even more preferably 0.3% by mass to 10% by mass, based on the total mass of polysaccharides including thermo-irreversible gel-forming polysaccharides and thermo-reversible gel-forming polysaccharides.

[0161] The content of the binder contained in the red meat-like portion is preferably 0.01% by mass to 10% by mass with respect to the total mass of the red meat-like portion.

[0162] -Other additives- The lean meat-like portion preferably contains other additives other than the protein, fats and oils, and binders, as necessary. Examples of other additives include water, seasonings, acidulants, bittering agents, spices, sweeteners, antioxidants, colorants, color formers, fragrances, stabilizers, preservatives, etc. The content of other additives is preferably 0% by mass to 20% by mass.

[0163] <Method of producing alternative meat> A method for producing alternative meat according to an embodiment of the present disclosure includes a first step of mixing a lean meat-like portion precursor with a fat simulating composition to obtain a first mixture, and a second step of stretching the first mixture. Below, one embodiment of a method for producing alternative meat according to an embodiment of the present disclosure will be described, but the present disclosure is not limited to this embodiment.

[0164] (1st step) The method for mixing the lean meat-like portion precursor and the fat mimicking composition is not particularly limited, and examples thereof include a method of mixing by hand and a method of using a known mixer. The mixer may be a mixer, and the attachment is preferably configured to scrape up any material adhering to the wall surface.

[0165] The lean meat-like portion precursor can be obtained by mixing the fiber bundle-like textured protein with a binder. The amount of binder added is preferably 1% by mass to 30% by mass, more preferably 3% by mass to 25% by mass, and even more preferably 5% by mass to 20% by mass, relative to the mass of the fiber bundle-like textured protein swollen with water.

[0166] Before mixing the fiber bundle structured protein with the binder, the fiber bundle structured protein is properly mixed with the binder. It is preferable to adjust the size accordingly. Methods for adjusting the size of the fiber bundle-like organized protein include tearing the fiber bundle-like organized protein, cutting it with a blade, or using both methods. The size of the fiber bundle-like textured protein may be adjusted by crushing near the discharge port of the extruder in the above-mentioned (preparation step), or by crushing using a meat disintegrator or the like after recovery from the extruder.

[0167] The fiber bundle textured protein preferably has a width of 2 mm or more and 35 mm or less and a length of 35 mm or more and 500 mm or less before being mixed with the vegetable protein binder. The thickness of the fiber bundle-like textured protein is not particularly limited, and is preferably adjusted appropriately depending on the thickness of the fiber bundle-like textured protein produced by an extruder, etc. The vertical width of the fiber bundle-like textured protein is preferably, for example, 0.1 to 2 times the vertical width of the chunk meat-like substitute meat to be produced.

[0168] Here, when the alternative meat to be produced contains other additives, it is preferable to mix them together with the lean meat-like portion precursor, etc. in the first step.

[0169] As the fiber bundle-organizing protein, a prepared fiber bundle-organizing protein may be used, or a commercially available fiber bundle-organizing protein may be used. When preparing a fiber bundle-like textured protein, it is preferable to prepare it by extruding a raw material containing a vegetable protein through an extruder. The extrusion conditions are preferably as follows:

[0170] When preparing a textured protein, it is preferred to prepare the protein by extruding a raw material containing a vegetable protein through an extruder. The extrusion conditions are preferably as follows:

[0171] Ingredients containing vegetable protein The vegetable protein-containing raw material contains at least vegetable protein, but from the viewpoint of extrusion efficiency, it preferably also contains water. The water content is preferably 2 parts by mass or more and 30 parts by mass or less per 10 parts by mass of protein.

[0172] Extrusion conditions The extruder is not particularly limited, and a known single screw extruder, non-intermeshing counter-rotating twin screw extruder, intermeshing counter-rotating twin screw extruder, and intermeshing co-rotating twin screw extruder can be used.

[0173] The barrel temperature of the extruder is preferably 60°C or higher and 100°C or lower in the first half of the barrel (the section from the raw material supply section to the center of the barrel), 90°C or higher and 170°C or lower in the center of the barrel (the center of the axial length of the barrel), and 140°C or higher and 180°C or lower in the second half of the barrel (the section from the center of the barrel to the tip of the barrel).

[0174] The extruder preferably has a die attached to the end of the barrel. The die is preferably one which results in a sheet-like extrudate. The gap at the discharge port of the die (lip clearance) is preferably 1 mm or more and 10 mm or less. The length of the die is preferably 30 mm or more. The die may be a cooling die, where the cooling die is a die that is cooled by, for example, cooling fluid (water or glycol). This refers to a die that is cooled by the circulation of air (such as water). The use of a cooling die tends to suppress the expansion of the extruded raw material, and therefore the texturized protein extruded using a cooling die tends to be fibrous. When a cooling die is used, the temperature of the discharge opening of the cooling die is preferably set to 90°C or higher and 120°C or lower.

[0175] When using commercially available textured proteins, examples of fibrous bundle textured proteins that can be used include What the Cluck manufactured by Vegetarian Butcher and Apex 1000 manufactured by Fuji Oil.

[0176] (2nd process) The second step is to stretch the first mixture.

[0177] When the first mixture contains a fiber bundle-like organized protein, it is preferable that by stretching the first mixture obtained in the first step, a stretched mixture is obtained in which the fiber axis direction of the fiber bundle-like organized protein is oriented in one direction. Here, the fiber axis direction of the fiber bundle-organizing protein means the longitudinal direction of the fibers that form the muscle-like tissue. In addition, the fiber axis directions of the fiber bundle-like structuring proteins being oriented in one direction includes cases where the fiber axis directions of the fiber bundle-like structuring proteins are completely identical, and cases where the fiber axis directions of the fiber bundle-like structuring proteins are different from one another but point in a certain direction.

[0178] The second step is preferably a step of stretching the first mixture to obtain a stretched mixture in which the degree of orientation of the fiber direction of the fiber bundle-like structured protein in a cross section along the stretching direction (hereinafter also simply referred to as the "specific orientation degree") is 1.1 or more.

[0179] From the viewpoint of the degree of orientation, the method of stretching the first mixture may be (i) A method of passing the mixture through an area surrounded by a set of rollers in a direction perpendicular to a plane including the rotation axes of the set of rollers, and pressing the mixture with the rollers, thereby stretching the first mixture in a direction perpendicular to the plane including the rotation axes of the set of rollers; (ii) A method in which the mixture is sandwiched between a pair of rollers whose rotation axes are parallel and rotating in the same direction, and the distance between the rollers is reduced while the mixture is being rotated, thereby pressing the first mixture and stretching it in a direction parallel to the rotation axes of the rollers; (iii) stretching the first mixture by gripping and pulling the surface of the first mixture; (iv) A method of stretching the first mixture by pressing the first mixture with a plate.

[0180] The stretching ratio of the first mixture is preferably 2 times or more, more preferably 4 times or more, and even more preferably 6 times or more. The stretch ratio is the value obtained by dividing the length of the stretched mixture in the stretching direction by the length of the first mixture in the stretching direction. The stretching direction refers to the direction in which the first mixture is stretched in the second step.

[0181] (3rd step) The method for producing alternative meat according to an embodiment of the present disclosure preferably includes, after the second step, a third step of shaping the stretched mixture to obtain a shaped body, and then heating the shaped body to harden it. When the binder contains a thermo-irreversible gel-forming polysaccharide, the formation of a gel containing the thermo-irreversible gel-forming polysaccharide is promoted by heating the molded body, whereby the molded body hardens and the shape of the chunk meat substitute is more easily maintained.

[0182] The shape of the molded product is preferably similar to that of steak meat, stew meat, or the like. The method for shaping the stretched mixture is not particularly limited, and examples thereof include a method in which the stretched mixture is cut, and a method in which the stretched mixture is deformed by applying an external force to the stretched mixture. From the viewpoint of texture, the method in which the stretched mixture is cut is preferred. When the stretched mixture is cut, it is preferable to cut it in a direction perpendicular to the fiber axis direction of the texturized protein contained in the stretched mixture. When the mixture is cut after stretching, it is preferable to cut it using a blade such as a cutter or a kitchen knife.

[0183] The third step, when molding the stretched mixture to obtain a molded body, preferably includes a step of cutting the stretched mixture perpendicular to the orientation direction of the fibers, and a step of bundling multiple pieces of the stretched mixture before or after cutting. A plurality of cut pieces of the stretched mixture may be bundled together with the same fiber direction and molded, or a plurality of cut pieces of the stretched mixture or the stretched mixture may be bundled together with the same fiber direction and then cut perpendicular to the fiber direction and molded.

[0184] By shaping the stretched mixture so that the fibers run in the thickness direction of the steak, it becomes easier to obtain a substitute meat that looks similar to livestock steak meat.

[0185] The third step may include a step of forming a pattern resembling fat (marbled pattern) on the surface of the shaped body after shaping the stretched mixture to obtain a body, in order to make the appearance of the chunk-like meat substitute more similar to that of livestock meat (hereinafter also referred to as a fat-like portion forming step). The fat-like portion forming step is preferably a step of forming grooves, for example, 100 μm or more deep, on the surface of the molded body and attaching oil or fat to the formed grooves to form fat-like portions.

[0186] Methods for forming grooves on the surface of a molded body include, for example, a method of digging the surface with a blade, and a method of forming grooves using a mold, with the method of forming grooves using a mold being preferred.

[0187] Next, oil is applied to the grooves formed on the surface of the molded body, filling the grooves and forming a pattern resembling fatty areas. When applying oil to the grooves formed on the surface of the molded body, the oil has the properties of a liquid. The liquid may be in a solid state, a semi-solid state in which liquid and solid are mixed, or a solid state, but is preferably in a liquid state or a semi-solid state. When applying oil to the grooves formed in the surface of the molded body, the oil may be applied in the form of an emulsion.

[0188] When the oil or fat is attached in an emulsion state, it is preferable to attach an emulsion containing a gelling agent, oil or fat, and water (referred to as a "gelling emulsion") to grooves formed on the surface of the molded body, and then gel the gelling emulsion attached to the grooves. The gelling emulsion is preferably an oil-in-water emulsion. The oil droplet size of the oil in the gelling emulsion is preferably from 10 μm to 500 μm, more preferably from 30 μm to 400 μm, and even more preferably from 50 μm to 300 μm.

[0189] As a method for gelling the gelling emulsion attached to the grooves, for example, a method in which the molded body with the gelling emulsion attached to the grooves is placed in an aqueous solution containing a gelling promoter to gel it can be mentioned.

[0190] The method for heating the molded body is not particularly limited, and examples thereof include wet heating (using water as a heat source). heating method), dry heating (a heating method that uses something other than water, such as metal or gas, as a heat source), and dielectric heating. When producing an appearance resembling raw meat, from the viewpoint of the heat resistance of the colorant, the molded product is preferably heated uniformly and quickly by a wet heating method after vacuum-pouching the molded product. Examples of the wet heating include steaming and boiling in water, with the boiling in water being preferred since it allows uniform and rapid treatment.

[0191] The heating temperature of the molded body is preferably set so that the temperature inside the molded body is, for example, 70°C or higher and 100°C or lower.

[0192] The temperature inside the molded body is a value measured by a thermometer. As the thermometer, for example, a data logger (TR-W550) manufactured by Keyence Corp. can be used. The internal temperature of the molded body can be measured by inserting a thermocouple into the lump meat substitute during vacuum pouching.

[0193] It is preferable that the alternative meat is produced through the above steps. EXAMPLES

[0194] Examples will be described below, but the present invention is not limited to these examples. In the following description, unless otherwise specified, all "parts" and "%" are based on mass.

[0195] <Example 1> (1) Droplet formation process The aqueous and oil phases were prepared as follows. Aqueous phase: 99.5 parts by mass of tap water and 0.5 parts by mass of Ryoto Sugar Ester M-1695 (manufactured by Mitsubishi Chemical Corporation) as a surfactant were weighed out to a total of 5 kg, and stirred with a Three-One Motor (manufactured by Shinto Scientific Co., Ltd.) for 30 minutes to completely dissolve. Oil phase: 1 kg of coconut oil (manufactured by Alcapia, product name: Pia Cocona, vegetable oil, melting point: 23.5° C.) was weighed out as the oil. The aqueous phase was used as the continuous phase, and the oil phase was used as the dispersed phase, and membrane emulsification was performed using a pipe-shaped SPG membrane (SPG Techno Co., Ltd., pore size 50 μm). Specifically, the pipe-shaped SPG membrane was inserted into a tubular container, and the aqueous phase was allowed to flow inside the pipe-shaped SPG membrane (inner pipe) from one end of the container to the other end at a flow rate of 50 mL / min, and the oil phase was allowed to flow outside the pipe-shaped SPG membrane (outer pipe (flow path between the container and the SPG membrane)) at a flow rate of 10 mL / min. As a result, an aqueous solution containing droplets containing the oil (hereinafter also referred to as a droplet dispersion) was obtained. The particle size of the droplets containing the oil (that is, the volume average particle size of the oil phase) was 215 μm. The volume average particle diameter of the oil phase was measured in the same manner as in the measurement of the volume average particle diameter described above. The same measurement was also performed in Examples 2 to 4 and Comparative Examples 1 and 2.

[0196] (2) Oil solidification process After the droplet dispersion was added to the separatory funnel, it was left to stand for 30 minutes. Since the droplet dispersion separated into a phase containing droplets containing oil and fats and an aqueous phase, the aqueous phase was discharged from the separatory funnel and the phase containing droplets containing oil and fats was collected. The phase containing the recovered oil-containing droplets was cooled with stirring in a refrigerator with an internal temperature of 5°C for 1 hour to solidify the oil and obtain an aqueous solution containing particles (hereinafter also referred to as particle-containing liquid).

[0197] (3) Crosslinking process An aqueous solution containing an edible ionically cross-linkable polymer (hereinafter also referred to as an ionically cross-linkable polymer solution) was obtained by mixing 1 part by mass of sodium alginate (manufactured by Kimica, Kimica Algin I-1) as an edible ionically cross-linkable polymer (edible resin derived from non-animals), 0.5 parts by mass of Ryoto Sugar Ester M-1695 (manufactured by Mitsubishi Chemical Corporation) as a surfactant, and 98.5 parts by mass of tap water. 100 parts by mass of particle-containing liquid was added to 100 parts by mass of the ion-crosslinkable polymer solution, and the mixture was slowly stirred with a stirrer (Three-One Motor, manufactured by Yamato Scientific Co., Ltd.). The resulting solution (referred to as particle-containing liquid 2) was poured into a stainless steel tray to a thickness of 3 mm. One part by mass of calcium chloride (Fujifilm Wako Pure Chemical Industries, Ltd., food additive grade, specific additive) was dissolved in 99 parts by mass of tap water to prepare an aqueous solution containing cations. The aqueous solution containing cations in the same amount as the particle-containing liquid 2 contained in the stainless steel pad was poured into the stainless steel pad and left to stand for 2 hours in a refrigerator with an internal temperature of 5°C to crosslink (gel) the edible ion-crosslinkable polymer, thereby obtaining a crude fat simulant composition.

[0198] (4)Heating process The crude fat simulant composition obtained above was washed with tap water, then placed in a zippered sealed bag (Ziploc (registered trademark), manufactured by Asahi Kasei Corporation) and heated in a water bath at 80° C. for 5 minutes. During this process, dehydration occurred from the crude fat simulant composition, and some of the water was filtered out. Thereafter, the filtered water was wiped off with Kimtowel (registered trademark, manufactured by Nippon Paper Crecia Co., Ltd.) to obtain a fat-mimetic composition.

[0199] <Examples 2 to 4> (4) In the heating step, the fat-mimetic compositions of Examples 2, 3 and 4 were obtained in the same manner as in Example 1, except that in the heating step, the mixture was heated in a water bath at 80°C for 5 minutes, and then heated and dried in a dry oven (DG400, manufactured by Yamato Scientific Co., Ltd.) at 80°C for 1 hour (Example 2), 2 hours (Example 3) or 4 hours (Example 4).

[0200] <Examples 5 and 6> (4) In the heating process, the amount of sodium alginate (Chimica Algin I-1, manufactured by Chimica) added as an edible ionically cross-linkable polymer was changed to 2 parts by mass (Example 5) or 4 parts by mass (Example 6). The fat-mimetic compositions of Examples 5 and 6 were obtained in the same manner as in Example 1, except that the amount of sodium alginate (Chimica Algin I-1, manufactured by Chimica) added as an edible ionically cross-linkable polymer was changed to 2 parts by mass (Example 5) or 4 parts by mass (Example 6).

[0201] <Example 7> (3) In the cross-linking step, 1 part by mass of sodium alginate (Kimika Algin I-1, manufactured by Kimika) as an edible ionically cross-linkable polymer, 0.5 part by mass of Ryoto Sugar Ester M-1695 (manufactured by Mitsubishi Chemical Corporation) as a surfactant, 14.3 parts by mass of reduced starch syrup (Oligotose H-70, manufactured by Mitsubishi Chemical Corporation, solids concentration 70% by mass, specific additive) were added, and 84.2 parts by mass of tap water were mixed to obtain an aqueous solution containing an edible ionically cross-linkable polymer (hereinafter also referred to as "ionically cross-linkable polymer aqueous solution"). Furthermore, 1 part by mass of calcium chloride (Fujifilm Wako Pure Chemical Industries, Ltd., food additive grade) was added as a salt containing a cation, and 14.3 parts by mass of reduced starch syrup (Oligotose H-70, Mitsubishi Chemical Corporation, solid content concentration 70% by mass) was added and dissolved in 84.7 parts by mass of tap water to prepare an aqueous solution containing a cation. Except for the above, the fat-mimetic composition of Example 7 was obtained in the same manner as in Example 1.

[0202] <Examples 8 and 9> (3) In the crosslinking step, the amount of reduced starch syrup added to the aqueous solution containing an edible ion-crosslinkable polymer and the aqueous solution containing a cation was adjusted to 28.6 parts by mass (in the practical example, The fat-mimetic compositions of Examples 8 and 9 were obtained in the same manner as in Example 7, except that the amount of glycerin was changed to 57.1 parts by mass (Example 8) and 57.1 parts by mass (Example 9).

[0203] <Examples 10 to 13> (1) In the droplet formation process, the conditions for membrane emulsification were changed as follows, and the average diameter (volume average particle diameter of the oil phase) of the resulting emulsified particles (droplets containing fats and oils) was changed. Except for this, the fat-mimetic compositions of Examples 10, 11, 12 and 13 were obtained in the same manner as in Example 3. Example 10: SPG membrane pore diameter: 50 μm, water phase flow rate: 90 mL / min, oil phase flow rate: 5 mL / min Example 11: SPG membrane pore diameter: 20 μm, water phase flow rate: 50 mL / min, oil phase flow rate: 8 mL / min Example 12: SPG membrane pore diameter: 50 μm, water phase flow rate: 50 mL / min, oil phase flow rate: 20 mL / min Example 13: SPG membrane pore diameter: 50 μm, water phase flow rate: 50 mL / min, oil phase flow rate: 34 mL / min

[0204] <Examples 14 and 15> (1) In the droplet formation process, the fat-mimetic compositions of Examples 14 and 15 were obtained in the same manner as in Example 9, except that the fat used as the oil phase was changed from coconut oil to oleic acid (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd., fatty acid, melting point: 13.4°C) (Example 14), or from coconut oil to olive oil (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd., vegetable oil, melting point: 3.0°C) (Example 15).

[0205] <Comparative Example 1> The fat-simulating composition of Comparative Example 1 was obtained in the same manner as in Example 1, except that (3) in the crosslinking step, the amount of sodium alginate (Chimika Algin I-1, manufactured by Chimika) used as the edible ionically crosslinkable polymer was changed to 0.5 parts by mass, and (4) in the heating step, the water bath at 80°C for 5 minutes was not performed.

[0206] <Comparative Example 2> Comparative Example 2 was obtained in the same manner as in Example 1, except that the sample was heated in a water bath at 80° C. for 5 minutes and then dried in a dry oven (DG400, manufactured by Yamato Scientific) at 80° C. for 12 hours.

[0207] The turbidity of the specific additive formazin used in the above examples and comparative examples was less than 100 degrees in all cases, using it as a standard substance. The turbidity was measured by the method described above.

[0208] Each of the fat-mimetic compositions obtained in the above Examples and Comparative Examples was in the form of a sheet having a thickness of 2 mm.

[0209] <Measurement and Evaluation> (1) Refractive index and refractive index difference For the fat mimetic composition obtained in each example, the "refractive index" of the oil phase and the water phase were measured, and the "refractive index difference" was calculated. The results are shown in Table 1.

[0210] ~Refractive index of oil phase~ The oil used in the oil phase (coconut oil, manufactured by Alcapia, product name: Pia Cocona) was used as the sample. The sample was adjusted to 25°C, and after confirming that it was completely liquid, the d-line refractive index was measured using an Abbe refractometer (ATAGO Digital Abbe Refractometer DR-A1-Plus).

[0211] ~Refractive index of the aqueous phase~ An aqueous solution containing an edible ionically crosslinkable polymer (hereinafter referred to as aqueous solution A) and an aqueous solution containing a cation (hereinafter referred to as aqueous solution B) were prepared for each example. Aqueous solution A was poured into a plastic petri dish (AZUNOL petri dish, φ90 mm×20 mm, manufactured by AS ONE Corporation) to a thickness of 0.5 mm. Next, aqueous solution B was sprayed onto the surface of aqueous solution A using a hand spray (DIA SPRAY food pistol spray, manufactured by FULPURA Co., Ltd.), and aqueous solution B was then further poured in to a thickness of 3 mm. The plastic petri dishes containing the aqueous solutions A and B were placed in a refrigerator at 5° C. for 2 hours to crosslink the edible ionically crosslinkable polymer, thereby obtaining samples. The obtained sample was adjusted to 25° C., and the d-line refractive index was measured using an Abbe refractometer (ATAGO, Digital Abbe refractometer DR-A1-Plus).

[0212] ~Refractive index difference~ The measured refractive index of the water phase was subtracted from the measured refractive index of the oil phase, and the absolute value of the calculated value was taken as the refractive index difference.

[0213] (2) Visibility evaluation For the visibility evaluation, the fat mimetic composition obtained in each example was heated, and the transparency after heating and the fat mimetic property after heating were visually confirmed and evaluated. The evaluation method and evaluation criteria are as follows. The results are shown in Table 1.

[0214] (2-1) Transparency The milky white fat simulant composition (shape: 2 mm thick sheet) obtained in each example was placed on a hot plate and heated at 90°C for 5 minutes. After heating, the fat simulant composition was visually observed and the transparency was evaluated on a 5-point scale. The evaluation criteria are as follows: The evaluation was performed by three people, and the evaluation results were determined by averaging the scores of the three people and rounding off the first decimal place. The results are shown in Table 1. Evaluation rank 4 is the most preferable, followed in order of preference by evaluation rank 3 and evaluation rank 2. Evaluation ranks 1 and 5 indicate equally unpreferable transparency.

[0215] <Evaluation criteria> 5: Very transparent. 4: It is translucent. 3: Relatively transparent, but not translucent. 2: Slightly transparent. 1: No transparency at all.

[0216] 1 shows photographs of the state after heating of Example 2 (evaluation rank: 2), Example 8 (evaluation rank: 3), Comparative Example 1 (evaluation rank: 1), and Comparative Example 2 (evaluation rank: 5). For Example 8, a photograph taken before heating is also shown for reference.

[0217] (2-2) Fat imitation The milky white fat simulant composition (shape: 2 mm thick sheet) obtained in each example was placed on a hot plate and heated at 90° C. for 5 minutes. The change in color of the fat simulant composition during heating and the color of the fat simulant composition after heating were visually observed, and fat simulant properties were evaluated on a 5-point scale. The evaluation was performed by three people, and the evaluation results were determined by averaging the scores of the three people and rounding off the first decimal place. The results are shown in Table 1. The evaluation criteria are as follows, with 5 being the most preferable evaluation rank.

[0218] <Evaluation criteria> 5: When heated, the fat simulating composition changes to a translucent appearance similar to the fat of livestock meat, and after heating, the fat simulating composition looks just like the fat of livestock meat. 4: When heated, the fat simulating composition changes to an appearance having a translucent feel similar to that of the fat of livestock meat to some extent, and after heating, the fat simulating composition looks similar to the fat of livestock meat. 3: When heated, the appearance changes to one that has a little transparency or a relatively high transparency, and the fat-simulating composition after heating looks almost like the fat part of livestock meat. 2 Slightly transparent or highly transparent when heated, the fat simulant composition after heating appears different from the fat of meat. 1. When heated, the fat simulating composition does not change to a transparent appearance, or changes to an appearance that is too transparent, so that after heating, the fat simulating composition does not look at all like fat from livestock meat.

[0219] (3) Texture evaluation The fat simulating composition obtained in each example (shape: sheet with a thickness of 2 mm) was placed on a hot plate and heated at 90°C for 5 minutes. After heating, three evaluators put the fat simulating composition in their mouths, chewed it 10 times, and evaluated the simulating ability of fat texture on a 5-point scale. The results are shown in Table 1. The evaluation results were determined by averaging the scores of the three judges and rounding off the first decimal place to the nearest whole number. The evaluation criteria are as follows. The most preferable rank is 5.

[0220] <Evaluation criteria> 5: When chewed, the oil gushed out all at once, and the juicy texture is very similar to that of the fatty parts of livestock meat. 4: Oil leaks out when chewed, and the juicy texture is similar to that of the fatty parts of livestock meat. 3: A small amount of oil leaks out when chewed, and the juicy texture is somewhat similar to that of the fatty parts of livestock meat. 2: A small amount of oil leaks out when chewed, but it is not juicy and the texture is different from that of fatty parts of livestock meat. 1: The oil does not filter out when chewed, there is no juiciness at all, and the texture is different from that of fatty parts of livestock meat. Completely different.

[0221] [Table 1]

[0222] In Table 1, "-" means that the corresponding component is not included. In Table 1, the column entitled "Oil Phase Volume Ratio" indicates the ratio of the oil phase volume to the total volume of the fat-mimetic composition. In addition, calcium chloride, which is a salt containing a cation used in the crosslinking step, also remains in the aqueous phase. However, the specific additives column in Table 1 has been omitted.

[0223] From the above results, it can be seen that the fat simulating composition of this example is a fat simulating composition that exhibits a color change simulating the fat part of livestock meat before and after heating, and exhibits a color simulating the fat part of heated livestock meat after heating, in comparison with the fat simulating composition of the comparative example. Also, it can be seen that the fat simulating composition of this example has a texture similar to that of the fat part of livestock meat, in comparison with the fat simulating composition of the comparative example.

[0224] <Example 16> The meat substitute was produced by the following procedure.

[0225] (Preparation of lean meat-like raw materials) Defatted soy flour (Showa Fresh RF, Showa Sangyo Co., Ltd.) as a protein and wheat gluten (PRO-Glu 65, Torigoe Flour Milling Co., Ltd.) as a protein were mixed in a ratio of 7:3 (= defatted soy flour: wheat gluten [mass ratio]) to obtain mixed powder 1.

[0226] A 350 mm long cooling die (die width: 50 mm, lip clearance: 3 mm) was attached to the discharge section of a twin-screw extruder with a screw length of 1100 mm and a maximum temperature at the tip of the screw set to 155° C., and the outlet temperature of the cooling die was stabilized at 105° C. Mixed powder 1 was introduced into the extruder at 250 g / min, and discharged from the extruder while adding water of 50% by mass of the mass of mixed powder 1 to the extruder, to obtain raw material 1 of a lean meat-like portion having muscle-like tissue in the extrusion direction (fibrous).

[0227] (Preparation of lean meat-like portion) The lean meat-like portion of raw material 1 was boiled in 3 L (liters) of boiling water for 10 minutes and then drained. The lean meat-like portion of raw material 1 was cut into a length of 30 mm and torn along the fiber direction to a width of about 5 mm. It was immersed in an aqueous solution (concentration: 3% by mass of colorant based on the total aqueous solution) containing Sanbeet Concentrate (beet juice concentrate manufactured by San-Ei Gen FSI Co., Ltd.) as a coloring agent to color it red, then removed and drained. Salt, pepper, and Haimee (a seasoning manufactured by Ajinomoto Co., Ltd.) were added as seasonings and rubbed to obtain strip-shaped fibrous soy protein 1.

[0228] Then, 300 g of the strip-shaped fibrous soy protein 1 was mixed with 15 g of GENUTINE 310-C (carrageenan, manufactured by Sansho Co., Ltd.) as a binder, 15 g of kombu acid 429S (sodium alginate containing a hardener, manufactured by Kimika Co., Ltd.) as a binder, and 60 g of water, and mixed evenly to obtain a lean meat-like portion precursor A.

[0229] Thereafter, 30 g of the fat chunk composition produced in Example 1 was added to the lean meat-like portion precursor A and mixed uniformly to obtain a steak substitute meat precursor A (first mixture). Thereafter, using a hand-made noodle finishing machine (manufactured by Fukui Kogyosho, hand-made finishing machine), the steak substitute meat precursor A was stretched to a length of 6 times or more. The stretched steak substitute meat precursor A (post-molding mixture) was placed in a laminated bag (manufactured by Asahi Kasei, Ziploc) and allowed to stand at 75°C for 5 minutes to be fixed. The steak substitute meat precursor A was cut perpendicular to the stretching direction of the steak substitute meat precursor A to a thickness of 25 mm, to obtain a steak substitute meat.

[0230] The disclosure of Japanese Patent Application No. 2022-158789, filed on September 30, 2022, is incorporated by reference in its entirety into this specification. All publications, patent applications, and standards mentioned in this specification are herein incorporated by reference to the same extent as if each individual publication, patent application, or standard was specifically and individually indicated to be incorporated by reference.

Claims

1. A fat mimetic composition comprising an aqueous phase and an oil phase dispersed in the aqueous phase, The melting point or crystallization temperature of the oil phase is within the range of −20° C. to 60° C., an absolute value of a difference between the d-line refractive index of the aqueous phase and the d-line refractive index of the oil phase satisfies the relationship of 0.01≦|oil phase refractive index−aqueous phase refractive index|≦0.115; The oil phase is a granular material having a volume average particle size of 10 μm to 500 μm, The oil phase contains at least one selected from vegetable oils and fats having a melting point of −25° C. to 25° C. and unsaturated fatty acids having a melting point of −25° C. to 25° C., The ratio of the oil phase volume to the total volume of the fat mimetic composition is 20% to 60% by volume; the aqueous phase comprises a gel comprising an edible, ionically crosslinkable polymer crosslinked with a cation; The solids concentration of the aqueous phase is 1% by volume to 50% by volume; A fat-mimetic composition, which is a fat-mimetic structure that mimics the fat parts of livestock meat.

2. The fat mimetic composition of claim 1 , wherein the oil phase comprises a vegetable oil.

3. 2. The fat mimetic composition of claim 1, wherein the solids concentration of the aqueous phase is 10% by volume or more.

4. 2. The fat mimetic composition of claim 1, wherein the aqueous phase contains at least one selected from edible resins of non-animal origin, proteins, and carbohydrates.

5. 2. The fat-mimetic composition of claim 1, wherein the aqueous phase comprises at least one selected from edible additives having a solubility of 1% by mass or more in water at 25°C.

6. 6. The fat mimetic composition of claim 5, wherein the aqueous phase comprises reduced starch syrup as the edible additive.

7. The fat-mimetic composition according to claim 1, wherein the oil phase is in the form of particles having a volume average particle size of 50 μm to 500 μm.

8. 2. The fat-mimetic composition of claim 1, wherein the d-line refractive index of the aqueous phase is less than the d-line refractive index of the oil phase.

9. A meat substitute comprising a lean meat-like portion containing protein and the fat mimicking composition of claim 1.

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