Method for producing lump meat-like alternative meat and lump meat-like alternative meat

Abstract

The present invention provides a method for producing clumped meat-like meat alternatives and a clumped meat-like meat alternative, the method including: a first step for obtaining a mixture by mixing a fiber-bundle-shaped texturized protein and a binding agent; and a second step for stretching the mixture to obtain a stretched mixture in which the degree of orientation in the fiber direction of the fiber-bundle-shaped texturized protein in a cross-section that extends along the stretching direction is 1.1 or greater.

Description

Technical Field

[0001] The present disclosure relates to a method for producing lump meat-like alternative meat and lump meat-like alternative meat.

Background Art

[0002] Livestock meat is a widely consumed food worldwide. However, from the perspectives of environmental protection and health maintenance, attempts have been made to limit the intake of livestock meat and consume meat-like foods made from plant-derived proteins such as soybeans (hereinafter sometimes referred to as "alternative meat"). Along with this, the development of alternative meat and methods for producing alternative meat has been carried out.

[0003] For example, Japanese Patent Publication No. 56-26381 proposes "a method for producing a fibrous high-protein food excellent in heat resistance and softening resistance and preservability, characterized by molding a protein mixed solution containing milk protein or a mixture obtained by adding fat and / or carbohydrates thereto into a fibrous form, and then fixing it in a salt bath containing at least one of K salt, Na salt, and Ca salt at a total cation concentration of 0.3 to 6 gr equivalent / L and further containing a compound having an aldehyde group or an aldehyde-reducing group at a concentration of 0.01 to 200 gr equivalent / L in terms of the compound, at pH 2.5 to 6.5 and a temperature of 90 to 130°C for 20 minutes to 3 hours."

[0004] Japanese Patent Publication No. 58-2655 proposes "a fibrous reconstituted food obtained by adding 40% to 400% of a high-molecular polysaccharide, salt, a protein relaxant, and a glucoside bond-decomposing enzyme to a protein group mainly composed of wheat protein and kneading them, and then spreading, stretching, and fiberizing the obtained kneaded product, or further heat-treating it."

[0005] Japanese Patent Laid-Open No. 62-181742 proposes "a method for producing a protein fiber food, characterized by performing extrusion cooking on a protein or a protein-containing raw material using a twin-screw extrusion cooking apparatus and then rolling the obtained tissue-like protein sheet."

[0006] Japanese Patent Application Laid-Open No. 7-8177 proposes a method for producing a meat-like protein food, which comprises: a step of mixing at least a raw material containing protein and water in a mixing container while heating and pressurizing; a step of extruding the mixture obtained in the mixing step from the mixing container while cooling and imparting orientation to obtain a protein material; and a step of compression-molding the protein material while heating, wherein the water mixed in the mixing container has its supply amount adjusted so as to contain 30 to 70 parts by weight of water per 100 parts by weight of the protein material.

SUMMARY OF THE INVENTION

PROBLEMS TO BE SOLVED BY THE INVENTION

[0007] One problem to be solved by an embodiment of the present disclosure is to provide a manufacturing method capable of obtaining a lump meat-like alternative meat whose appearance before and after heat cooking, the appearance of the cross section after heat cooking, and the texture are close to those of livestock meat.

[0008] Another problem to be solved by an embodiment of the present disclosure is to provide a lump meat-like alternative meat whose appearance before and after heat cooking, the appearance of the cross section after heat cooking, and the texture are close to those of livestock meat.

MEANS FOR SOLVING THE PROBLEMS

[0009] Means for solving the above problems include the following embodiments. <1> A method for producing a lump meat-like alternative meat, comprising: a first step of mixing a fibrous bundle-like structured protein and a binder to obtain a mixture; and a second step of stretching the mixture to obtain a stretched mixture in which the degree of orientation of the fibrous direction of the fibrous bundle-like structured protein in the cross section along the stretching direction is 1.1 or more. <2> The method for producing a lump meat-like alternative meat according to <1>, wherein the stretching ratio of the mixture in the second step is 2 times or more. <3> The method for producing a lump meat-like alternative meat according to <1> or <2>, further comprising a third step of, after the second step, molding the stretched mixture to obtain a molded body and then heating and curing the molded body. <4> The method for producing the lump meat-like alternative meat according to any one of <1> to <3>, wherein the binder contains a thermoreversible gel-forming polysaccharide and a thermoirreversible gel-forming polysaccharide. <5> The method for producing the lump meat-like alternative meat according to any one of <1> to <4>, wherein in the second step, the mixture is passed through a region surrounded by a set of rollers in a direction perpendicular to the plane including the rotation axes of the set of rollers, and the mixture is pressed by the rollers to stretch the mixture in a direction perpendicular to the plane including the rotation axes of the set of rollers. <6> The method for producing the lump meat-like alternative meat according to any one of <1> to <5>, wherein in the second step, the mixture is sandwiched between a set of rollers whose rotation axes are parallel and rotate in the same direction, and the mixture is pressed by reducing the distance between the rollers while rotating the mixture to stretch the mixture in a direction parallel to the rotation axes of the rollers. <7> The method for producing the lump meat-like alternative meat according to <6>, wherein the roller has a spiral concavo-convex shape on the surface that moves from the center in the rotation axis direction of the roller to both ends in the rotation axis direction of the roller during rotation. <8> The method for producing the lump meat-like alternative meat according to any one of <1> to <4>, wherein in the second step, the mixture is stretched by grasping and pulling the surface of the mixture. <9> The method for producing the lump meat-like alternative meat according to any one of <1> to <4>, wherein in the second step, the mixture is stretched by pressing the mixture with a plate. <10> The method for producing the lump meat-like alternative meat according to any one of <5> to <7>, wherein in the second step, the mixture is stretched by passing the mixture through a plurality of sets of rollers arranged along one direction. <11> The method for producing the lump meat-like alternative meat according to any one of <1> to <10>, wherein after the second step stretches the mixture, the stretched mixture is cut, the cut stretched mixtures are stacked with their longitudinal directions aligned, and then stretched again. <12> The method for producing the lump meat-like alternative meat according to any one of <3> to <11>, wherein the third step includes a step of cutting the stretched mixture perpendicular to the fiber orientation direction and a step of bundling a plurality of the stretched mixtures before or after cutting. <13> It contains a fiber bundle-shaped organized protein and a binder, The degree of orientation of the fiber direction in the cross-section parallel to the fiber axis direction of the fiber bundle-shaped organized protein is 1.1 or more, A lump-like meat-like alternative meat in which the integrated degree of orientation of the fiber direction in the cross-section perpendicular to the fiber axis direction of the fiber bundle-shaped organized protein is less than 1.4. <14> It contains a fiber bundle-shaped organized protein and a binder, The integrated degree of orientation of the fiber direction in the cross-section parallel to the fiber axis direction of the fiber bundle-shaped organized protein is 1.1 or more, A lump-like meat-like alternative meat in which the integrated degree of orientation of the fiber direction in the cross-section perpendicular to the fiber axis direction of the fiber bundle-shaped organized protein is less than 1.4. <15> It contains a fiber bundle-shaped organized protein and a binder, The standard deviation of the orientation angle of the fiber direction in the cross-section parallel to the fiber axis direction of the fiber bundle-shaped organized protein is 20 or less, A lump-like meat-like alternative meat in which the integrated degree of orientation of the fiber direction in the cross-section perpendicular to the fiber axis direction of the fiber bundle-shaped organized protein is less than 1.4.

Advantages of the Invention

[0010] According to one embodiment of the present disclosure, a manufacturing method is provided for obtaining a lump-like meat-like alternative meat whose appearance before and after heat cooking, the appearance of the cross-section after heat cooking, and the texture are close to those of livestock meat.

[0011] According to another embodiment of the present disclosure, a lump-like meat-like alternative meat whose appearance before and after heat cooking, the appearance of the cross-section after heat cooking, and the texture are close to those of livestock meat is provided.

Brief Description of the Drawings

[0012]

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Mode for Carrying Out the Invention

[0013] Hereinafter, embodiments which are examples of the present disclosure will be described. These descriptions and examples are illustrative of the embodiments and do not limit the scope of the invention.

[0014] In the numerical ranges described step by step in the present disclosure, the upper limit value or the lower limit value described in one numerical range may be replaced with the upper limit value or the lower limit value of the numerical ranges described in other step-by-step descriptions. Also, in the numerical ranges described in the present disclosure, the upper limit value or the lower limit value of the numerical range may be replaced with the value shown in the examples.

[0015] Each component may contain a plurality of corresponding substances.

[0016] When referring to the amount of each component in the composition, when there are a plurality of substances corresponding to each component in the composition, unless otherwise specified, it means the total amount of the plurality of substances present in the composition.

[0017] The term "step" includes not only independent steps but also cases where it cannot be clearly distinguished from other steps, as long as the intended action of the step is achieved.

[0018] Components denoted by the same reference numerals in the respective drawings mean the same components.

[0019] In the present disclosure, a combination of two or more preferred embodiments is a more preferred embodiment. <Lump-like meat-like alternative meat> The lump-like meat-like alternative meat according to the first embodiment of the present disclosure contains a fiber bundle-like textured protein and a binder, and the degree of orientation of the fiber direction in the cross section parallel to the fiber axis direction of the fiber bundle-like textured protein is 1.1 or more.

[0020] Due to the above configuration, the lump-like meat-like alternative meat according to the present disclosure becomes a lump-like meat-like alternative meat whose appearance before and after cooking, the appearance of the cross section after cooking, and the texture are close to those of livestock meat. The reason is presumed as follows.

[0021] By binding the fiber bundle-like textured protein with a binder and having the degree of orientation of the fiber direction in the cross section parallel to the fiber axis direction of the fiber bundle-like textured protein be 1.1 or more, the appearance, cross section, and texture of the lump-like meat-like alternative meat are likely to be in a state close to that of livestock meat.

[0022] Therefore, it is presumed that the lump-like meat-like alternative meat according to the present disclosure has an appearance before and after cooking, an appearance of the cross section after cooking, and a texture close to those of livestock meat.

[0023] The lump-like meat-like alternative meat according to the second embodiment of the present disclosure contains a fiber bundle-like textured protein and a binder, the degree of orientation of the fiber direction in the cross section parallel to the fiber axis direction of the fiber bundle-like textured protein is 1.1 or more, and the integrated degree of orientation of the fiber direction in the cross section perpendicular to the fiber axis direction of the fiber bundle-like textured protein is less than 1.4.

[0024] The fibrous bundle-like structured protein is bound by a binder, and the integrated orientation degree of the fiber direction in the cross-section parallel to the fiber axis direction of the fibrous bundle-like structured protein is 1.1 or more, and the integrated orientation degree of the fiber direction in the cross-section perpendicular to the fiber axis direction of the fibrous bundle-like structured protein is less than 1.4. As a result, the fiber axis directions of the fibrous bundle-like structured proteins are aligned, and the appearance, cross-section, and texture of the lump-like meat-like alternative meat are likely to be similar to those of livestock meat.

[0025] The lump-like meat-like alternative meat according to the third embodiment of the present disclosure contains a fibrous bundle-like structured protein and a binder, and the integrated orientation degree of the fiber direction in the cross-section parallel to the fiber axis direction of the fibrous bundle-like structured protein is 1.1 or more, and the integrated orientation degree of the fiber direction in the cross-section perpendicular to the fiber axis direction of the fibrous bundle-like structured protein is less than 1.4.

[0026] The fibrous bundle-like structured protein is bound by a binder, and the integrated orientation degree of the fiber direction in the cross-section parallel to the fiber axis direction of the fibrous bundle-like structured protein is 1.1 or more, and the integrated orientation degree of the fiber direction in the cross-section perpendicular to the fiber axis direction of the fibrous bundle-like structured protein is less than 1.4. As a result, the fiber axis directions of the fibrous bundle-like structured proteins are aligned, and the appearance, cross-section, and texture of the lump-like meat-like alternative meat are likely to be similar to those of livestock meat.

[0027] The lump-like meat-like alternative meat according to the fourth embodiment of the present disclosure contains a fibrous bundle-like structured protein and a binder, and the standard deviation of the orientation angle of the fiber direction in the cross-section parallel to the fiber axis direction of the fibrous bundle-like structured protein is 20 or less, and the integrated orientation degree of the fiber direction in the cross-section perpendicular to the fiber axis direction of the fibrous bundle-like structured protein is less than 1.4.

[0028] The fibrous bundle-shaped organized protein is bound by a binder, and the standard deviation of the fiber direction in the cross-section parallel to the fiber axis direction of the fibrous bundle-shaped organized protein is 20 or less, and the integrated orientation degree of the fiber direction in the cross-section perpendicular to the fiber axis direction of the fibrous bundle-shaped organized protein is less than 1.4. As a result, the fiber axis directions of the fibrous bundle-shaped organized proteins are aligned, and the appearance, cross-section, and texture of the lump-like meat-like alternative meat are likely to be similar to those of livestock meat.

[0029] Hereinafter, the details of the lump-like meat-like alternative meat according to the present disclosure will be described.

[0030] Here, the "lump-like meat-like alternative meat according to the present disclosure" includes the lump-like meat-like alternative meat according to the first embodiment of the present disclosure, the lump-like meat-like alternative meat according to the second embodiment of the present disclosure, the lump-like meat-like alternative meat according to the third embodiment of the present disclosure, and the lump-like meat-like alternative meat according to the fourth embodiment of the present disclosure. (Fibrous bundle-shaped organized protein) The lump-like meat-like alternative meat according to the present disclosure contains a fibrous bundle-shaped organized protein.

[0031] Here, the fibrous bundle-shaped organized protein is a protein having a certain fibrous bundle-shaped structure.

[0032] In addition, the fibrous bundle shape refers to a structure similar to a bundle of fibers extending in one direction.

[0033] From the viewpoints of shape and texture, the fibrous bundle-shaped organized protein is preferably a fibrous bundle-shaped organized protein having a muscle-like structure.

[0034] Here, the muscle-like structure refers to a structure having a structure similar to a bundle of fibers and capable of being cut in one direction, that is, a direction along the longitudinal direction of the bundle of fibers.

[0035] Among them, the muscle-like structure preferably has a structure similar to a bundle of fibers and can be cut into fibers in one direction.

[0036] The lean meat of livestock is derived from muscle. And muscle is composed of bundles of muscle fibers. Therefore, the lean meat of livestock has a structure like a bundle of fibers. By applying the plant protein binder according to the present disclosure to the fiber bundle-like structured protein having a muscle-like tissue, an alternative meat having a texture closer to that of livestock meat can be obtained.

[0037] The fiber bundle-like structured protein is preferably composed of plant protein.

[0038] Plant protein is protein extracted from plants.

[0039] Plant protein is not particularly limited as long as it is protein extracted from plants. Sources of plant protein include, for example, cereals such as wheat, barley, oats, rice, and corn; beans such as soybeans, peas, adzuki beans, chickpeas, lentils, fava beans, mung beans, and winged beans; nuts such as almonds, peanuts, cashew nuts, pistachios, hazelnuts, macadamia nuts, sesame seeds, rapeseeds, cottonseeds, safflower seeds, and sunflower seeds; tubers such as potatoes, sweet potatoes, yams, taro, and cassava; vegetables such as asparagus, artichokes, cauliflower, broccoli, and edamame; fruits such as bananas, jackfruits, kiwifruits, coconuts, avocados, and olives; mushrooms such as shiitake mushrooms, enoki mushrooms, maitake mushrooms, and shimeji mushrooms; and algae such as chlorella, spirulina, euglena, nori, kombu, wakame, hijiki, tengusa, and mozuku. Among these, from the perspective of obtaining an alternative meat having an appearance and texture similar to that of chunk meat, the source of the edible part 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.

[0040] Plant protein may contain protein derived from one type of plant, or may contain protein derived from two or more types of plants.

[0041] Examples of the fibrous bundle-structured protein having a muscle-like tissue include a spongy fibrous bundle-structured protein and a fibrous fibrous bundle-structured protein.

[0042] Here, the spongy substance refers to a substance having an isotropic porous structure in appearance.

[0043] On the other hand, the fibrous substance refers to a substance having an anisotropic fibrous structure in appearance.

[0044] The isotropic porous structure refers to a structure in which the pore shape in the cross-section obtained by cutting the lump-like meat-like substitute meat at an arbitrary position is substantially elliptical and is substantially the same regardless of the cutting direction.

[0045] The anisotropic fibrous structure refers to a structure in which the cross-section obtained by cutting the lump-like meat-like substitute meat at an arbitrary position is fibrous. The cross-section obtained by cutting the lump-like meat-like substitute meat preferably has a pore shape, and the pore shape becomes different shapes such as substantially elliptical or substantially fibrous depending on the cutting direction.

[0046] Examples of the method for observing the cross-section include a method of cutting the lump-like meat-like substitute meat to cut out a section and observing the cross-section of the section with a microscope, or a method of observing the cross-section with X-ray CT (Computed Tomography).

[0047] In the fibrous bundle-structured protein included in the present disclosure, the fiber axis direction of the fibrous bundle-structured protein is oriented in one direction in the proximity region.

[0048] Here, the fiber axis direction of the fibrous bundle-structured protein means the longitudinal direction of the fibers forming the muscle-like tissue.

[0049] In addition, the state where the fiber axis direction of the fiber bundle-shaped organized protein is oriented in one direction in the proximity region includes, in addition to the state where the fiber axis direction of the fiber bundle-shaped organized protein is oriented in one direction as a whole, for example, a state in which the fiber axis directions of some of the organized proteins are different in one direction in the proximity region, a state in which the fiber axis directions of the organized proteins are oriented in a certain direction as a whole, and a state in which the fiber axis directions are oriented in one direction in the proximity region while having fluctuations as a whole.

[0050] Sponge-like organized proteins having an isotropic porous structure can also be made into fiber bundle-shaped organized proteins by a method of loosening them into fibers or a method of cutting them into fibers.

[0051] From the viewpoints of appearance and texture, the fiber bundle-shaped organized protein contained in the lump meat-like alternative meat is more preferably a fibrous fiber bundle-shaped organized protein.

[0052] The content of the fiber bundle-shaped organized protein is preferably 5% by mass or more and 95% by mass or less, more preferably 7% by mass or more and 90% by mass or less, and still more preferably 10% by mass or more and 85% by mass or less with respect to the whole lump meat-like alternative meat. (Binder and Enzyme) The lump meat-like alternative meat according to the present disclosure preferably contains at least one selected from the group consisting of a binder and an enzyme that hardens proteins.

[0053] The binder is not particularly limited as long as it is edible and can maintain the shape of the lump meat-like alternative meat.

[0054] Examples of the binder include proteins, polysaccharides, starches, etc. The binder may be used alone or in combination of two or more.

[0055] The protein used as the binder may be the same as or different from the protein contained in the lump meat-like alternative meat.

[0056] Examples of the protein used as the binder include plant proteins, animal proteins, and the like.

[0057] Examples of the plant protein used as the binder include proteins derived from wheat, soybean, rice, and the like.

[0058] Examples of the animal protein used as the binder include milk protein, egg white, and the like.

[0059] Examples of the polysaccharide include heat-irreversible gel-forming polysaccharides, heat-reversible gel-forming polysaccharides, and the like.

[0060] The heat-irreversible gel-forming polysaccharide is a polysaccharide that forms a heat-irreversible gel.

[0061] Here, the heat-irreversible gel is a gel that, once formed, maintains its gel state even when heated. In the present disclosure, the "gel" refers to at least a substance that contains water and a heat-irreversible gel-forming polysaccharide and exhibits the behavior of an elastic solid.

[0062] The heat-irreversible gel-forming polysaccharide is preferably at least one selected from the group consisting of polysaccharides that gelate by heating, polysaccharides that gelate by reaction with a cation, and polysaccharides that gelate by pH adjustment.

[0063] Examples of the polysaccharide that gelates by reaction with a cation include polysaccharides having at least one selected from the group consisting of a carboxy group, a carboxylic acid anion group (-COO - ), a sulfo group, and a sulfonic acid anion group (-SO3 - ).

[0064] Examples of the heat-irreversible gel-forming polysaccharide include curdlan, glucomannan, alginic acid, low-methoxyl (LM) pectin, high-methoxyl (LA) gellan gum, and the like.

[0065] As the cation that promotes gelation, it is preferably a metal ion with a valence of 2 or more.

[0066] Examples of metal ions include divalent metal ions such as calcium ions, magnesium ions, iron(II) ions, copper(II) ions, zinc ions, manganese ions, etc.; trivalent metal ions such as aluminum ions, iron(III) ions, etc.

[0067] From the viewpoint of obtaining a stable cross-linked structure, the metal ion is preferably at least one selected from calcium ions, magnesium ions, and zinc ions, and more preferably calcium ions.

[0068] From the viewpoints of formability and workability, the thermally irreversible gel-forming polysaccharide is preferably at least one selected from the group consisting of alginic acid and pectin.

[0069] 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 with respect to the entire aqueous solution) is preferably 10 mPa·s or more and 3000 mPa·s or less, and more preferably 20 mPa·s or more and 1000 mPa·s or less.

[0070] The viscosity of a 1% by mass aqueous solution of the thermally irreversible gel-forming polysaccharide is a value measured with a tuning fork vibration viscometer under the temperature condition of 20°C.

[0071] As the tuning fork vibration viscometer, for example, SV-10 (manufactured by A&D) can be used.

[0072] A thermoreversible gel-forming polysaccharide is a polysaccharide that forms a thermoreversible gel.

[0073] A thermoreversible gel is a gel that maintains a gel state at room temperature (25°C) and melts and liquefies (solates) when heated. The heating temperature during liquefaction depends on the type of polysaccharide.

[0074] Examples of the thermoreversible gel-forming polysaccharides include agar, carrageenan, furcellaran, native gellan gum, locust bean gum, xanthan gum, guar gum, psyllium seed gum, tara gum, tamarind seed gum, and the like.

[0075] From the viewpoints of formability and texture, the thermoreversible gel-forming polysaccharide is preferably carrageenan.

[0076] As the enzyme for hardening the protein, it is preferable to use transglutaminase.

[0077] Commercially available products of transglutaminase can be used, for example, the Activa (registered trademark) series manufactured by Ajinomoto Co., Inc.

[0078] The total content of the binder and the enzyme for hardening the protein is preferably 5% by mass or more and 30% by mass or less, more preferably 10% by mass or more and 20% by mass or less, based on the mass of the whole lump meat-like alternative meat. (Oil and fat) From the viewpoint of texture, the lump meat-like alternative meat according to the present disclosure preferably contains oil and fat.

[0079] Examples of the oil and fat include vegetable oils and animal fats.

[0080] Examples of the vegetable oil include rapeseed oil, soybean oil, palm oil, olive oil, coconut oil, rice oil, corn oil, coconut oil, and the like. The vegetable oil refers to an oil obtained from plants.

[0081] Examples of the animal fat include beef tallow, lard, whale oil, fish oil, and the like. The animal fat refers to an oil obtained from animals.

[0082] The melting point of the oil and fat is not particularly limited, and may be, for example, 300°C or lower.

[0083] The melting point of the oil or fat is the value measured by a thermal analysis measuring device.

[0084] As the thermal analysis measuring device, for example, SSC5000DSC200 manufactured by Seiko Instruments Inc. can be used.

[0085] For the measurement of the melting point of the oil or fat, 3 mg of the sample is added to the device and measured at a heating rate of 3 °C / min.

[0086] The content of the oil or fat is preferably 0 mass% or more and 50 mass% or less, more preferably 1 mass% or more and 40 mass% or less, and still more preferably 3 mass% or more and 30 mass% or less with respect to the whole of the lump meat-like alternative meat. (Lump fat composition) The lump meat-like alternative meat according to the present disclosure includes a granular body containing an oil or fat and a hydrophilic gel. It may contain a lump fat composition.

[0087] Here, as the oil or fat contained in the lump fat composition, the same oil or fat as described above can be used.

[0088] The average particle size of the granular body is preferably 50 μm or more and 500 μm or less.

[0089] The average particle size of the granular body is a value calculated by measuring 5 granular bodies with a transmission optical microscope for the lump fat composition and taking the average value.

[0090] The lump fat composition contains a hydrophilic gel, and the hydrophilic gel is preferably gelled with an edible ion-crosslinkable polymer crosslinked with a cation.

[0091] Here, "edible" means a property that does not have an adverse effect on the health state when orally ingested by a human.

[0092] "Ion-crosslinkable polymer" means a polymer that crosslinks by reaction with an ion.

[0093] Examples of the edible ion-crosslinkable polymer include alginic acid, carrageenan, LM pectin, deacylated (LA) gellan gum, and the like.

[0094] From the viewpoint of improving the heat resistance of the lump composition, the edible ion-crosslinkable polymer is preferably at least one selected from the group consisting of alginic acid, LM pectin, and LA gellan gum.

[0095] The cation is preferably a metal ion having a valence of 2 or more.

[0096] Examples of the metal ion include divalent metal ions such as calcium ion, magnesium ion, iron(II) ion, copper(II) ion, zinc ion, and manganese ion; and trivalent metal ions such as aluminum ion and iron(III) ion.

[0097] 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.

[0098] The content of the lump composition is preferably 0% by mass or more and 50% by mass or less, more preferably 1% by mass or more and 40% by mass or less, and still more preferably 3% by mass or more and 30% by mass or less based on the whole lump meat-like alternative meat. (Other additives) The lump meat-like alternative meat according to the present disclosure may contain additives such as water, seasonings, acidulants, bitter agents, spices, sweeteners, antioxidants, colorants, color developers, flavors, stabilizers, and preservatives.

[0099] When using these additives, the content of the additives with respect to the lump meat-like alternative meat is preferably 0% by mass or more and 20% by mass or less. (Toughness) The lump meat-like alternative meat according to the present disclosure has a Toughness in the multi-bite test of 1000 gw·cm / cm 2 or more and 50000 gw·cm / cm 2 or less.

[0100] From the perspective of texture, the Toughness in the multi-bite test is preferably 1500 gw·cm / cm 2 or more and 40000 gw·cm / cm 2 or less, more preferably 2000 gw·cm / cm 2 or more and 30000 gw·cm / cm 2 or less.

[0101] The Toughness in the multi-bite test is a value measured by a viscoelasticity testing device. As the viscoelasticity testing device, for example, the Tensipresser MyBpy2system manufactured by Takemoto Electric Co., Ltd. can be used.

[0102] Hereinafter, the measurement method of Toughness in the multi-bite test will be specifically described.

[0103] The measurement method of Toughness in the multi-bite test uses the multi-bite test. The sample is cut into a size of 30 mm square and 5 mm thick. It is set on the stage of the viscoelasticity testing device and measured three times under the measurement conditions of the multi-bite test, and the average value is taken as the measured value. (Degree of orientation of the fiber direction in the cross-section of the lump meat-like alternative meat) The lump meat-like alternative meat according to the first and second embodiments of the present disclosure has a degree of orientation of the fiber direction in the cross-section parallel to the fiber axis direction of the fiber bundle-like structured protein of 1.1 or more.

[0104] From the viewpoints of appearance, cross-section, and texture, the degree of orientation of the fiber direction in the cross-section parallel to the fiber axis direction of the fiber bundle-like structured protein is preferably 1.10 or more, more preferably 1.15 or more, and still more preferably 1.20 or more.

[0105] The degree of orientation of the fiber direction in the cross-section parallel to the fiber axis direction of the fiber bundle-shaped organized protein may be 2.0 or less.

[0106] The degree of orientation of the fiber direction in the cross-section parallel to the fiber axis direction of the fiber bundle-shaped organized protein is preferably 1.10 or more and 2.0 or less, more preferably 1.15 or more and 2.0 or less, and still more preferably 1.20 or more and 2.0 or less.

[0107] The degree of orientation of the fiber direction, the integrated degree of orientation, and the standard deviation of the orientation angle in the cross-section of the lump meat-like alternative meat are calculated from the image of the cross-section of the lump meat-like alternative meat by the method described in the following Document 1.

[0108] Document 1: Enomae, T., Han, Y.-H. and Isogai, A., ”Nondestructive determination of fiber orientation distribution of paper surface by image analysis”, Nordic Pulp and Paper Research Journal 21(2): 253-259(2006).http: / / www.enomae.com / publish / pdf / 2006NPPRJ_FibreOrientation.pdf (Method for measuring the degree of orientation of the fiber direction in the cross-section of the lump meat-like alternative meat) Specifically, the degree of orientation of the fiber direction in the cross-section is calculated by the procedures of "-Cross-section photography-" and "-Calculation of the degree of orientation-" as follows. -Cross-section photography- First, cut the lump meat-like alternative meat to expose the cross-section, and photograph the cross-section of the lump meat-like alternative meat under the following conditions.

[0109] At this time, when calculating the "degree of orientation of the fiber direction in the cross-section parallel to the fiber axis direction of the fiber bundle-shaped organized protein", photograph the cross-section cut and exposed as follows.

[0110] Cut the lump-like meat-like alternative meat along the direction parallel to the fiber axis direction of the fiber bundle-like organized protein to expose the cross-section. · Shooting conditions Digital camera: Manufactured by Fujifilm, model name GFX100 Lens: GF63mmF2.8R WR Shooting mode: Monochrome Aperture value: F4 Shutter speed: 1 / 30 ISO sensitivity: 100 Light quantity on the surface of the alternative meat: EV = 9 1280lux Background during shooting: White - Calculation of orientation degree - From the cross-sectional image obtained by shooting, cut out the part corresponding to the area where one side is a 15 mm square in the cross-section of the lump-like meat-like alternative meat as the unit area, and convert it to 512 × 512 pixels. Calculate the orientation degree based on the above-mentioned Document 1 in the unit area, and take the average of the values calculated at 5 points as the specific orientation degree.

[0111] Regarding the calculation of the orientation degree, it can be calculated in any way as long as the calculation can be performed. For example, the non-destructive surface fiber orientation analysis program for paper FiberOri8single03.exe, which is free software, can be used. As the non-destructive surface fiber orientation analysis program for paper, the free software described on the following website may also be used.

[0112] http: / / www.enomae.com / FiberOri / index.htm Here, when the size of the lump-like meat-like alternative meat is less than 25 mm, stack the same lump-like meat-like alternative meat to make the size 25 mm or more, and perform shooting and calculation of the specific orientation degree.

[0113] As an example of the orientation degree, Fig. 7 shows a schematic front view showing an example of the cross-section of the lump-like meat-like alternative meat according to the present disclosure. Fig. 7 is an example with an orientation degree of 1.42. (Integrated orientation degree of the lump-like meat-like alternative meat) The lump meat-like alternative meat according to the third embodiment of the present disclosure has an integrated orientation degree of the fiber direction in the cross-section parallel to the fiber axis direction of the fiber bundle-shaped structured protein of 1.1 or more.

[0114] From the viewpoints of appearance, cross-section, and texture, the integrated orientation degree of the fiber direction in the cross-section parallel to the fiber axis direction of the fiber bundle-shaped structured protein is preferably 1.15 or more, and more preferably 1.20 or more.

[0115] The integrated orientation degree of the fiber direction in the cross-section parallel to the fiber axis direction of the fiber bundle-shaped structured protein may be 2.00 or less.

[0116] The integrated orientation degree of the fiber direction in the cross-section parallel to the fiber axis direction of the fiber bundle-shaped structured protein is preferably 1.15 or more and 2.00 or less, and more preferably 1.20 or more and 2.00 or less.

[0117] The lump meat-like alternative meat according to the second, third, and fourth embodiments of the present disclosure has an integrated orientation degree of the fiber direction in the cross-section perpendicular to the fiber axis direction of the fiber bundle-shaped structured protein of less than 1.4.

[0118] From the viewpoints of appearance, cross-section, and texture, the integrated orientation degree of the fiber direction in the cross-section perpendicular to the fiber axis direction of the fiber bundle-shaped structured protein is preferably less than 1.35, and more preferably less than 1.30.

[0119] The integrated orientation degree of the fiber direction in the cross-section perpendicular to the fiber axis direction of the fiber bundle-shaped structured protein may be 1.0 or more.

[0120] The integrated orientation degree of the fiber direction in the cross-section perpendicular to the fiber axis direction of the fiber bundle-shaped structured protein is preferably 1.0 or more and less than 1.4, more preferably 1.0 or more and less than 1.35, and even more preferably 1.0 or more and less than 1.30. -Measurement procedure for the integrated orientation degree of the lump meat-like alternative meat- The measurement of the integrated orientation degree is calculated by the method described in the above-mentioned Non-Patent Document 1 from the images taken of the cross-sections parallel and perpendicular to the fiber axis direction of the fibrous bundle-like structured protein of the lump-like meat-like alternative meat.

[0121] Specifically, it is calculated by the procedures of "-Cross-section imaging-" and "-Calculation of integrated orientation degree" as follows. -Cross-section observation- First, cut the lump-like meat-like alternative meat to expose the cross-section, and take a picture of the cross-section of the lump-like meat-like alternative meat under the following conditions.

[0122] At this time, when calculating the "integrated orientation degree of the fiber direction in the cross-section parallel to the fiber axis direction of the fibrous bundle-like structured protein", take a picture of the cross-section exposed by cutting the lump-like meat-like alternative meat along the direction parallel to the fiber axis direction of the fibrous bundle-like structured protein.

[0123] On the other hand, when calculating the "orientation degree of the fiber direction in the cross-section perpendicular to the fiber axis direction of the fibrous bundle-like structured protein", take a picture of the cross-section exposed by cutting the lump-like meat-like alternative meat along the direction perpendicular to the fiber axis direction of the fibrous bundle-like structured protein.

[0124] Note that the imaging conditions are the same as the "·Imaging conditions" described in the above "(Method for measuring the orientation degree of the fiber direction in the cross-section of the lump-like meat-like alternative meat Method)". -Calculation of integrated orientation degree- From the cross-section image obtained by imaging, cut out the part corresponding to the area where one side is a 25-mm square in the cross-section of the lump-like meat-like alternative meat as the unit area and convert it to 512×512 pixels. In the unit area, perform Fourier transform and polar coordinate transform on the image based on the above Document 1, integrate 25 points of the data converted into the amplitude spectrum, and approximate to obtain an approximate ellipse. Then, take the value obtained by calculating the orientation degree from the approximate ellipse as the integrated orientation degree.

[0125] For the calculation of the integrated orientation degree, the same "Non-destructive surface fiber orientation analysis program for paper" as described in the above "(Method for measuring the orientation degree of the fiber direction in the cross-section of the lump-like meat-like alternative meat)" can be used.

[0126] In addition, when the size of the lump-like meat-like alternative meat is less than 25 mm, the same lump-like meat-like alternative meat is overlapped to have a size of 25 mm or more, and then imaging and calculation of the integrated orientation degree are performed. (Standard deviation of the orientation angle of the lump-like meat-like alternative meat) The lump-like meat-like alternative meat according to the fourth embodiment of the present disclosure has a standard deviation of the orientation angle of the fiber direction in the cross section parallel to the fiber axis direction of the fiber bundle-like structured protein of 20 or less.

[0127] From the viewpoints of appearance, cross section, and texture, the standard deviation of the orientation angle of the fiber direction in the cross section parallel to the fiber axis direction of the fiber bundle-like structured protein is preferably 15 or less, and more preferably 10 or less.

[0128] The standard deviation of the orientation angle of the fiber direction in the cross section parallel to the fiber axis direction of the fiber bundle-like structured protein may be 5 or more.

[0129] The standard deviation of the orientation angle of the fiber direction in the cross section parallel to the fiber axis direction of the fiber bundle-like structured protein is preferably 5 or more and 15 or less, and more preferably 5 or more and 10 or less. -Measurement procedure for the standard deviation of the orientation angle of the lump-like meat-like alternative meat- The measurement of the standard deviation of the orientation angle is calculated from the image obtained by photographing the cross section parallel to the fiber axis direction of the fiber bundle-like structured protein of the lump-like meat-like alternative meat by the method described in the above-mentioned Document 1.

[0130] Specifically, it is calculated by the procedures of "-Cross-section imaging-" and "-Calculation of the standard deviation of the orientation angle-" as follows. -Cross-section observation- The same procedure as "-Cross-section observation-" described in the above "-Measurement procedure for the integrated orientation degree of the lump-like meat-like alternative meat-" is performed 25 times with the imaging location changed to obtain a total of 25 cross-sectional images of the lump-like meat-like alternative meat. -Calculation of the standard deviation of the orientation angle- From the 25 cross-sectional images obtained by photography, a portion corresponding to a region with a square side length of 25 mm in the cross-section of the lump-like meat-like alternative meat is cut out as a unit area, and the result of converting it to 512×512 pixels is obtained. Note that one unit area is cut out for each cross-sectional image, and a total of 25 unit areas are obtained.

[0131] In the unit area, an approximate ellipse is obtained from the data obtained by performing Fourier transform and polar coordinate transformation on the image based on the above-mentioned Document 1 and converting it to an amplitude spectrum. One approximate ellipse is obtained for each unit area, and a total of 25 approximate ellipses are obtained.

[0132] Calculate the degree of orientation of each approximate ellipse, and use the standard deviation of the values as the standard deviation of the orientation angle.

[0133] For calculating the standard deviation of the orientation angle, the same one as the "Non-destructive paper surface fiber orientation analysis program" described in the above-mentioned "(Method for measuring the degree of orientation of fiber direction in the cross-section of lump-like meat-like alternative meat)" can be used.

[0134] Note that when the size of the lump-like meat-like alternative meat is less than 25 mm, the same lump-like meat-like alternative meat is overlapped to make the size 25 mm or more, and photography and calculation of the standard deviation of the orientation angle are performed.

[0135] Also, when the orientation angle is near 0° (or 180°), the standard deviation becomes large. Therefore, Adjust the photography or the direction of the image so that the stretching direction or the visually recognized orientation direction and the orientation direction obtained by a preliminary measurement once are in the vertical direction, that is, the orientation angle is 45° or more and 135° or less, and calculate the standard deviation. <Method for manufacturing lump-like meat-like alternative meat> The method for manufacturing a lump-like meat-like alternative meat according to the present disclosure includes a first step of mixing a fiber bundle-like structured protein and a binder to obtain a mixture, and a second step of stretching the mixture to obtain a stretched mixture in which the degree of orientation of the fiber direction of the fiber bundle-like structured protein in the cross-section along the stretching direction is 1.1 or more.

[0136] The following describes an embodiment of a method for manufacturing a lump meat-like alternative meat according to the present disclosure, but the method is not limited thereto.

[0137] In Japanese Patent Laid-Open No. 7-8177, a method of laminating and compression-molding sheet-like protein materials and a method of laminating and compression-molding prismatic protein materials and sheet-like protein materials are disclosed. However, when sheets are laminated, the boundary line becomes straight, which is unnatural as meat and not preferable from the viewpoint of appearance. Further, when only prismatic protein materials are mixed with a binder without using sheet-like protein materials, the fiber direction becomes random, which is also not preferable from the viewpoint of appearance. Rearranging the randomly arranged prismatic protein materials one by one is not preferable in terms of workability. (Preparation Step) The method for manufacturing a lump meat-like alternative meat according to the present disclosure may include a step of preparing a fiber bundle-like structured protein before the first step.

[0138] As the fiber bundle-like structured protein, the prepared fiber bundle-like structured protein may be used, or a commercially available fiber bundle-like structured protein may be used.

[0139] When producing a fiber bundle-like structured protein, it is preferable to produce it by extruding a raw material containing a plant-based protein from an extruder.

[0140] Note that the extrusion conditions are preferably as follows. · Raw material containing plant-based protein The raw material containing a plant-based protein contains at least a plant-based protein, and preferably contains water from the viewpoint of improving extrusion efficiency.

[0141] The water content is preferably 2 parts by mass or more and 30 parts by mass or less with respect to 10 parts by mass of the protein. · Extrusion conditions The extruder is not particularly limited, and known single-screw extruders, non-intermeshing co-rotating twin-screw extruders, intermeshing co-rotating twin-screw extruders, and intermeshing counter-rotating twin-screw extruders can be used.

[0142] Regarding the barrel temperature of the extruder, it is preferably 60°C or higher and 100°C or lower for the first half of the barrel (the part from the raw material supply section to the center of the barrel), preferably 90°C or higher and 170°C or lower for the center of the barrel (the center of the axial length of the barrel), and preferably 140°C or higher and 180°C or lower for the second half of the barrel (the part from the center of the barrel to the tip of the barrel).

[0143] It is preferable that the extruder has a die attached to the tip of the barrel.

[0144] The die is preferably a die from which a sheet-like extrudate can be obtained.

[0145] The gap (lip clearance) of the die outlet is preferably 1 mm or more and 10 mm or less. The shape of the outlet may be flat or cylindrical.

[0146] The length of the die is preferably 30 mm or more.

[0147] The die may be a cooling die. Here, the cooling die refers to a die cooled by, for example, the circulation of a coolant (such as water or glycol). Cooling may be performed by circulating cooling water or by air cooling.

[0148] By using a cooling die, the expansion of the extruded raw material is likely to be suppressed. Therefore, the texturized protein extruded using a cooling die is likely to become fibrous.

[0149] When using a cooling die, the temperature of the die outlet is preferably 90°C or higher and 120°C or lower.

[0150] When using commercially available structured proteins, as the fibrous bundle-shaped structured protein, What the cluck manufactured by Vegetarian Butcher, Apex 1000 manufactured by Fuji Oil Co., Ltd., etc. can be used. (First step) The first step is a step of mixing a fibrous bundle-shaped structured protein and a binder to obtain a mixture.

[0151] The fibrous bundle-shaped structured protein is synonymous with the fibrous bundle-shaped structured protein contained in the lump meat-like alternative meat, and the preferred embodiment is also the same as the fibrous bundle-shaped structured protein contained in the lump meat-like alternative meat.

[0152] As the binder, the same one as the binder contained in the lump meat-like alternative meat can be used.

[0153] From the viewpoints of formability, heat resistance, and texture, the binder preferably contains a thermoreversible gel-forming polysaccharide and a thermoirreversible gel-forming polysaccharide.

[0154] 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 still more preferably 30% by mass or more and 70% by mass or less with respect to the total binder.

[0155] The content of the thermoirreversible 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 still more preferably 30% by mass or more and 70% by mass or less with respect to the total binder.

[0156] In the first step, the addition amount of the binder is preferably 1% by mass or more and 30% by mass or less, more preferably 3% by mass or more and 25% by mass or less, and still more preferably 5% by mass or more and 20% by mass or less with respect to the mass of the fibrous bundle-shaped structured protein swollen by water.

[0157] The method of mixing the fiber bundle-shaped organized protein and the binder is not particularly limited, and examples include a method of mixing by hand and a method of using a known mixer.

[0158] Examples of the mixer include a mixer, and the attachment of the mixer preferably has a structure that scrapes up the deposits on the wall surface.

[0159] Before mixing the fiber bundle-shaped organized protein and the binder, it is preferable to adjust the fiber bundle-shaped organized protein to an appropriate size.

[0160] Examples of the method for adjusting the size of the fiber bundle-shaped organized protein include a method of tearing the fiber bundle-shaped organized protein, a method of cutting it with a blade, and a method of using both.

[0161] The adjustment of the size of the fiber bundle-shaped organized protein may be performed by crushing near the discharge port of the extruder in the above-mentioned (preparation step), or may be performed by crushing using a meat grinder or the like after recovering from the extruder.

[0162] Before mixing the fiber bundle-shaped organized protein with the binder, it is preferable that the lateral width is 2 mm or more and 35 mm or less, and the longitudinal width is 35 mm or more and 500 mm or less.

[0163] The thickness of the fiber bundle-shaped organized protein is not particularly limited, and it is preferably adjusted appropriately according to the thickness of the fiber bundle-shaped organized protein produced by an extruder or the like. The longitudinal width of the fiber bundle-shaped organized protein is preferably 0.1 times or more and 2 times or less, for example, with respect to the longitudinal width of the lump-like meat-like alternative meat to be produced.

[0164] Here, when the lump-like meat-like alternative meat to be produced contains fats, fat mass compositions, and other additives, it is preferable to mix them together with the fiber bundle-shaped organized protein and the binder in the first step. (Second Step) The second step is a step of stretching the mixture obtained in the first step to obtain a stretched mixture in which the degree of orientation of the fiber bundle-like organized protein in the cross-section along the stretching direction is 1.1 or more.

[0165] The method of stretching the mixture obtained in the first step (hereinafter, also referred to as the "first-step mixture") is not particularly limited as long as a stretched mixture in which the degree of orientation of the fiber bundle-like organized protein in the cross-section along the stretching direction (hereinafter, also simply referred to as the "specific degree of orientation") is 1.1 or more is obtained. -Specific degree of orientation- From the viewpoints of appearance, cross-section, and texture, the specific degree of orientation is preferably 1.10 or more, more preferably 1.15 or more, and still more preferably 1.20 or more.

[0166] The specific degree of orientation may be 2.0 or less. The specific degree of orientation is preferably 1.10 or more and 2.0 or less, more preferably 1.15 or more and 2.0 or less, and still more preferably 1.20 or more and 2.0 or less.

[0167] The specific degree of orientation is a value calculated by the method described in the above-mentioned Document 1.

[0168] Specifically, it is calculated by the method described in the above-mentioned Document 1 from an image obtained by photographing the cross-section in the stretching direction of the stretched mixture. -Method for measuring the specific degree of orientation- The specific degree of orientation is specifically calculated by the following procedures of (cross-section photographing) and (calculation of the specific degree of orientation). (Cross-section photographing) Heat curing of the stretched mixture after the second step is performed. Then, it is cut along the stretching direction of the stretched mixture to expose the cross-section, and the cross-section of the stretched mixture is photographed under the following conditions. ·Photographing conditions Digital camera: Manufactured by Fujifilm Corporation, product name GFX100 Lens: GF63mmF2.8R WR Photographing mode: Monochrome Aperture value: F4 Shutter speed: 1 / 30 ISO sensitivity: 100 Light quantity on the surface of the substitute meat: EV = 9, 1280 lux Background during shooting: white (Calculation of specific orientation degree) From the cross-sectional image obtained by shooting, cut out the part corresponding to the area where one side becomes a 15 mm square in the cross-section of the stretched mixture as the unit area, and convert it to 512 × 512 pixels. Calculate the orientation degree based on the above-mentioned Document 1 in the unit area, and take the average of the five calculated values as the specific orientation degree.

[0169] Regarding the calculation of the orientation degree, it can be performed in any way as long as the calculation can be carried out. For example, the non-destructive surface fiber orientation analysis program for paper, FiberOri8single03.exe, which is free software, can be used. As the non-destructive surface fiber orientation analysis program for paper, free software described on the following website may also be used.

[0170] http: / / www.enomae.com / FiberOri / index.htm Here, when the size of the stretched mixture is less than 15 mm, stack the same stretched mixtures to make the size 15 mm or more, and perform shooting and calculation of the specific orientation degree. -Integrated orientation degree of the stretched mixture- From the viewpoints of appearance, cross-section, and texture, the integrated orientation degree of the fiber direction of the fiber bundle-like structured protein in the cross-section along the stretching direction of the stretched mixture (hereinafter, also referred to as "specific integrated orientation degree") is preferably 1.10 or more, more preferably 1.15 or more, and still more preferably 1.20 or more.

[0171] The specific integrated orientation degree may be 2.00 or less. The specific integrated orientation degree is preferably 1.10 or more and 2.00 or less, more preferably 1.15 or more and 2.00 or less, and still more preferably 1.20 or more and 2.00 or less. -Measurement method of specific integrated orientation degree- The measurement of the specific integrated orientation degree is calculated by the method described in Non-Patent Document 1 mentioned above from an image obtained by photographing a cross-section in the stretching direction of the mixture after stretching.

[0172] Specifically, it is calculated by the following procedures of "·Cross-section photographing" and "·Calculation of specific integrated orientation degree". ·Cross-section photographing Photograph the cross-section of the mixture after stretching by the same procedure as "·Cross-section photographing" described in the above "-Method for measuring specific orientation degree-". ·Calculation of specific integrated orientation degree Except for using the cross-section image of the mixture after stretching photographed by the above procedure, the integrated orientation degree is calculated by the same procedure as "-Calculation of integrated orientation degree-" described in the description of the lump meat-like alternative meat according to the third embodiment of the present disclosure, and the value is taken as the specific integrated orientation degree. -Standard deviation of the orientation angle of the mixture after stretching- From the viewpoints of appearance, cross-section, and texture, the standard deviation of the orientation angle in the fiber direction of the fibrous bundle-like structured protein in the cross-section along the stretching direction of the mixture after stretching (hereinafter, also referred to as "specific orientation angle standard deviation") is preferably 20 or less, more preferably 15 or less, and still more preferably 10 or less.

[0173] The specific orientation angle standard deviation may be 5 or more. The specific orientation angle standard deviation is preferably 5 or more and 20 or less, more preferably 5 or more and 15 or less, and still more preferably 5 or more and 10 or less. -Method for measuring specific orientation angle standard deviation- The measurement of the specific orientation angle standard deviation is calculated by the method described in Non-Patent Document 1 mentioned above from an image obtained by photographing a cross-section in the stretching direction of the mixture after stretching.

[0174] Specifically, it is calculated by the following procedures of "·Cross-section photographing" and "·Calculation of specific orientation angle standard deviation". ·Cross-section photographing Perform the same procedure as "·Cross-section photographing" described in the above "-Integrated orientation degree of the mixture after stretching-" 25 times with the photographing location changed to obtain a total of 25 cross-section images of the mixture after stretching. ·Calculation of Specific Orientation Angle Standard Deviation Except for using the cross-sectional image of the stretched mixture taken in the above procedure, the fourth implementation of the present disclosure In the description of the lump-like meat-like alternative meat according to the form, the standard deviation of the orientation angle is calculated in the same procedure as "-Calculation of the standard deviation of the orientation angle of the lump-like meat-like alternative meat-" in the above "Procedure for Measuring the Standard Deviation of the Orientation Angle of the Lump-like Meat-like Alternative Meat", and the value is defined as the specific orientation angle standard deviation.

[0175] From the viewpoints of orientation degree and orientation angle, as a method for stretching the mixture in the first step, (i) Pass the mixture in a direction perpendicular to the plane including the rotation axis of a set of rollers through the region surrounded by the set of rollers, and press the mixture by the rollers to stretch the mixture in a direction perpendicular to the plane including the rotation axis of the set of rollers. (ii) Sandwich the mixture between a set of rollers with parallel rotation axes and rotating in the same direction, and press the mixture by reducing the distance between the rollers while rotating the mixture to stretch the mixture in a direction parallel to the rotation axis of the rollers. (iii) A method of stretching the first-step mixture by grasping and pulling the surface of the first-step mixture. (iv) A method of stretching the first-step mixture by pressing the first-step mixture with a plate. (V) It is preferably any one of the methods of stretching the first-step mixture by passing the first-step mixture through and pressing it while rotating it in a region surrounded by one roller and a guide arranged along a part of the outer circumference of the roller and having a narrowing width between the roller and the guide along the rotation direction of the roller.

[0176] Also, the stretching ratio of the mixture is preferably 2 times or more, more preferably 4 times or more, and still more preferably 6 times or more.

[0177] The stretching ratio is the value obtained by dividing the length of the stretched mixture in the stretching direction by the length of the first-step mixture in the stretching direction.

[0178] The stretching direction refers to the direction in which the mixture in the first step is stretched in the second step. -(i)- Here, the details of the method of stretching the mixture in a direction perpendicular to the plane including the rotation axes of a set of rollers (hereinafter also referred to as the "roller set") by passing the mixture through the region surrounded by the set of rollers in a direction perpendicular to the plane including the rotation axes of the set of rollers and pressing the mixture by the rollers will be described.

[0179] Here, "perpendicular" shall include the range regarded as substantially right-angled (specifically, in the range of 90° ± 10°).

[0180] As a method of passing the mixture through the region surrounded by the set of rollers in a direction perpendicular to the plane including the rotation axes of the set of rollers, there is a method of passing the first-step mixture through the region surrounded by the set of rollers by moving either the roller set or the first-step mixture.

[0181] From the viewpoint of simplifying the production continuity process, it is preferable to move the first-step mixture.

[0182] Also, the method of moving the first-step mixture is not particularly limited, and the first-step mixture may be wrapped with a film, the film may be pulled as a carrier, and the first-step mixture may be moved.

[0183] An example of the arrangement mode of the roller set is as shown in FIG. 1.

[0184] FIG. 1 is a diagram showing a series of flows in which the first-step mixture 1 is passed through the region surrounded by a set of rollers (roller set) 2 to stretch the first-step mixture 1 and obtain the stretched mixture 4.

[0185] The first-step mixture 1 passes through the region surrounded by the set of rollers 2 along the direction perpendicular to the plane including the rotation axes of the rollers included in the set of rollers 2 (that is, the direction of the thick arrow in FIG. 1).

[0186] By pressing the first-stage mixture 1 with the roller, the first-stage mixture 1 is stretched in a direction perpendicular to the rotation axis of the roller.

[0187] Hereinafter, the rollers included in a set of rollers 2 will be described.

[0188] The size of the roller is not particularly limited and can be appropriately adjusted according to the size of the lump-like meat substitute to be manufactured.

[0189] The axial length of the roller is preferably, for example, 10 mm or more and 200 mm or less.

[0190] The diameter of the roller (the diameter of the cross-section of the roller in a plane perpendicular to the axial direction of the roller) is preferably, for example, 10 mm or more and 100 mm or less.

[0191] The rollers included in a set of rollers may be of the same size or different sizes.

[0192] The roller set may arrange two rollers so that the rotation axes of the rollers are parallel, or may have three or more rollers so that the rotation axes of the rollers form the sides of a polygon.

[0193] When there are two rollers, the distance between the rollers (obtained by subtracting the radii of the two rollers from the distance between the axes of the rollers) is preferably, for example, 5 mm or more and 200 mm or less, more preferably 10 mm or more and 150 mm or less, and even more preferably 20 mm or more and 100 mm or less.

[0194] When there are three or more rollers, the area of the region surrounded by the rollers (that is, the region surrounded by the rollers in a plane including the rotation axes of the rollers) is preferably, for example, 25 mm 2 or more and 90000 mm 2 or less, more preferably 100 mm 2 or more and 62500 mm 2 or less, and even more preferably 400 mm 240000 mm or less 2 More preferably, it is as follows.

[0195] The roller may rotate by itself in the circumferential direction of the roller, or the roller may rotate in the circumferential direction by the stress generated when the first-step mixture passes between the rollers.

[0196] The rotation direction of the roller is preferably such that the portion of the roller in contact with the first-step mixture rotates in a direction along the direction in which the first-step mixture moves.

[0197] When the roller rotates by itself in the circumferential direction, the rotation speed of the roller is not particularly limited, and examples thereof include 10 rpm or more and 100 rpm or less. Note that rpm is an abbreviation for revolutions per minute.

[0198] From the viewpoints of production continuity and degree of orientation, the second step is preferably a step of stretching the first-step mixture by passing the first-step mixture through a plurality of sets of rollers arranged along one direction.

[0199] An example of the multi-stage arrangement mode of a plurality of sets of rollers is as shown in FIG. 2.

[0200] FIG. 2 is a diagram showing a series of flows in which the first-step mixture 1 is stretched by passing between the first set of rollers 22 and the second set of rollers 23 to obtain the stretched mixture 4.

[0201] In FIG. 2, the first set of rollers 22 and the second set of rollers 23 are arranged along the direction in which the first-step mixture 1 moves.

[0202] Also, with the direction in which the first-step mixture 1 moves as the axis, it is preferable that the first set of rollers 22 and the second set of rollers 23 are arranged with an intersection angle with respect to each other in the direction of rotation about the axis.

[0203] The number of roller sets may be two or more, and it is preferably adjusted according to the size of the first-stage mixture and the size of the lump-like meat substitute to be produced.

[0204] The number of roller sets is preferably two or more and six or less, more preferably two or more and five or less, and even more preferably two or more and four or less.

[0205] The distance between the roller sets is preferably, for example, 10 mm or more and 200 mm or less, more preferably 20 mm or more and 150 mm or less, and even more preferably 30 mm or more and 100 mm or less.

[0206] The distance between the roller sets refers to the perpendicular distance between the plane containing the rotation axis of the rollers included in one roller set and the plane containing the rotation axis of the rollers included in the other roller set.

[0207] The crossing angle between the roller sets is preferably adjusted as appropriate according to the number of roller sets.

[0208] For example, when there are two roller sets, the crossing angle is preferably 80 degrees or more and 90 degrees or less, more preferably 85 degrees or more and 90 degrees or less, and even more preferably 90 degrees.

[0209] When there are three or more roller sets, the crossing angles between adjacent roller sets may be the same or different.

[0210] The crossing angle between adjacent roller sets is preferably 10 degrees or more and 90 degrees or less, more preferably 15 degrees or more and 80 degrees or less, and even more preferably 20 degrees or more and 70 degrees.

[0211] Here, the crossing angle between the roller sets means the smaller one of the crossing angles formed by the axis of any one of the rollers included in one set of rollers and the axis of any one of the rollers included in the other set of rollers. -(ii)- Subsequently, a method of stretching the mixture in a direction parallel to the rotation axis of the rollers will be described. The method involves sandwiching the mixture between a set of rollers with parallel rotation axes and rotating in the same direction, and pressing the mixture by reducing the distance between the rollers while rotating the mixture.

[0212] The size of the rollers is not particularly limited and can be appropriately adjusted according to the size of the meat-like substitute mass to be produced.

[0213] The axial length of the rollers is preferably, for example, 10 mm or more and 2000 mm or less.

[0214] The diameter of the rollers (the diameter of the cross-section of the rollers in a plane perpendicular to the axial direction of the rollers) is preferably, for example, 10 mm or more and 1000 mm or less.

[0215] The rollers are preferably arranged such that their axes are parallel.

[0216] The radius of the circle circumscribing all the rollers included in a set of rollers (the radius of the first-step mixture sandwiched between the rollers) may be constant or variable during the second step.

[0217] Hereinafter, the radius of the circle circumscribing all the rollers included in a set of rollers will also be simply referred to as the "specific radius".

[0218] In order to stretch the first-step mixture, it is preferable to move one or both of the rollers included in a set of rollers and change the specific radius during the second step.

[0219] When changing the specific radius, for example, the specific radius at the start of the second step is preferably 1 mm or more and 200 mm or less, more preferably 2 mm or more and 150 mm or less, and even more preferably 5 mm or more and 100 mm or less.

[0220] When changing the specific radius, for example, the specific radius at the end of the second step is preferably 1 mm or more and 100 mm or less, more preferably 2 mm or more and 75 mm or less, and still more preferably 5 mm or more and 50 mm or less.

[0221] The rotation speed of the roller is not particularly limited, and examples thereof include 10 rpm or more and 100 rpm or less.

[0222] From the viewpoint of stably rotating the mixture, the rotation directions of a set of rollers are preferably the same direction.

[0223] Based on FIG. 3, the mode of (ii) will be specifically described.

[0224] Note that FIG. 3 is an example of the mode of (ii), and the present invention is not limited thereto.

[0225] FIG. 3 is a diagram showing a series of flows in which the first-step mixture 1 is stretched by rotating the first-step mixture 1 on the surface of a set of rotating rollers 32 to obtain a stretched mixture 4.

[0226] (ii) In this case, the roller may have an uneven shape on the roller surface.

[0227] (ii) In order to promote the stretching of the first-step mixture, it is preferable that the roller surface has a spiral uneven shape that moves from the center in the rotation axis direction of the roller to both ends in the rotation axis direction of the roller during rotation. The mode is shown in FIG. 4.

[0228] FIG. 4 is a diagram showing a series of flows in which the first-step mixture 1 is stretched by rotating the first-step mixture 1 on the surface of a set of rotating rollers 42 to obtain a stretched mixture 4.

[0229] Each roller surface included in a set of rollers 42 has a spiral uneven shape 43 that moves from the center in the rotation axis direction of the roller to both ends in the rotation axis direction of the roller during rotation.

[0230] The spiral concavo-convex shape 43 is preferably a concavo-convex shape that extends spirally toward both ends in the rotation axis direction of the roller, starting from the center in the rotation axis direction of the roller. -(iii)- Subsequently, the details of the method of stretching the first-step mixture by grasping and pulling the surface of the first-step mixture will be described.

[0231] The method of grasping and pulling the surface of the first-step mixture is not particularly limited.

[0232] Examples of the method of grasping and pulling the surface of the first-step mixture include a method of grasping and pulling the surface of the first-step mixture by hand.

[0233] When grasping and pulling the surface of the first-step mixture by hand, for example, it is preferable to grasp the surface of the first-step mixture with the right hand and the left hand and pull it so that the shape of the first-step mixture becomes rod-shaped. -(iv)- Subsequently, the details of the method of stretching the first-step mixture by pressing the first-step mixture with a plate will be described.

[0234] The method in (iv) is not particularly limited.

[0235] Examples of the method in (iv) include, for example, a method of putting the first-step mixture into a mold and stretching it along the shape of the mold by pressing with a plate, or a method of sandwiching the first-step mixture between two plates and stretching it by pressing while rotating the first-step mixture by moving the plates.

[0236] The shape of the mold is not particularly limited, but from the viewpoint of the degree of orientation, it is preferable to make the shape such that the stretching ratio of the stretched mixture obtained after pressing with a plate becomes high. -(v)- Next, a method for stretching the first-step mixture will be described, in which the first-step mixture is passed through and pressed while being rotated in a region surrounded by one roller and a guide arranged along a part of the outer periphery of the roller, and the width of the roller and the guide becomes narrower along the rotation direction of the roller.

[0237] The size of the roller is not particularly limited and can be appropriately adjusted according to the size of the lump-like meat substitute meat to be manufactured.

[0238] The axial length of the roller is preferably, for example, 10 mm or more and 2000 mm or less.

[0239] The diameter of the roller (the diameter of the cross-section of the roller in a plane perpendicular to the axial direction of the roller) is preferably, for example, 10 mm or more and 3000 mm or less.

[0240] The guide is preferably arranged along the outer periphery of the roller.

[0241] The region surrounded by one roller and a guide arranged along a part of the outer periphery of the roller may have the width of the roller and the guide becoming narrower along the rotation direction of the roller.

[0242] Hereinafter, the radius of the circle in contact with the end of the guide on the upstream side in the rotation direction of the roller and the outer peripheral surface of the roller is referred to as "specific radius 2A". Also, the radius of the circle in contact with the end of the guide on the downstream side in the rotation direction of the roller and the outer peripheral surface of the roller is referred to as "specific radius 2B".

[0243] In order to stretch the first-step mixture, it is preferable to change the specific radius 2A and the specific radius 2B during the second step.

[0244] In this case, at the start of the second step, the specific radius 2A is preferably 1 mm or more and 400 mm or less, more preferably 2 mm or more and 300 mm or less, and even more preferably 5 mm or more and 200 mm or less.

[0245] At the end of the second step, it is preferable that the specific radius 2B is 1 mm or more and 200 mm or less, more preferably 2 mm or more and 150 mm or less, and even more preferably 5 mm or more and 100 mm or less.

[0246] The rotation speed of the roller is not particularly limited, and for example, it may be 10 rpm or more and 100 rpm or less.

[0247] Based on FIG. 9, the embodiment of (v) will be specifically described.

[0248] Note that FIG. 9 is an example of the embodiment of (v), and is not limited thereto.

[0249] FIG. 9 is a diagram showing a series of flows for obtaining the stretched mixture 4. It is surrounded by the rotating roller 52 and the guide 53 arranged along a part of the outer periphery of the roller, and the first-step mixture 1 is passed and pressed while being rotated in the region where the width of the roller and the guide 53 becomes narrower along the rotating direction of the roller 52. Thereby, the first-step mixture 1 is stretched to obtain the stretched mixture 4.

[0250] In (v), the roller may have an uneven shape on the roller surface.

[0251] In (v), in order to promote the stretching of the first-step mixture, it is preferable that there is a spiral uneven shape on the roller surface that moves from the center in the axial direction of rotation of the roller to both ends in the axial direction of rotation of the roller during rotation.

[0252] The above is the description of the details of the methods (i) to (v) for stretching the first-step mixture.

[0253] The second step preferably includes an operation of cutting the stretched mixture after stretching the first-step mixture, stacking the cut stretched mixtures with their longitudinal directions aligned, and stretching them again.

[0254] When a series of operations including stretching the first-stage mixture, cutting the stretched mixture after stretching, aligning and stacking the cut stretched mixtures in the longitudinal direction of the stretched mixture, and stretching again is defined as one cycle, from the viewpoints of orientation degree and productivity, the number of cycles is preferably 1 or more and 5 or less, and more preferably 2 or more and 4 or less.

[0255] The method for cutting the stretched mixture is not particularly limited, and examples include cutting by hand and cutting using a cutter or the like.

[0256] When stacking the cut stretched mixtures in the longitudinal direction of the stretched mixture and stretching again, the stretching method may be the same or different in each cycle.

[0257] Here, when the lump-like meat analog to be produced contains fats and oils, fat mass compositions, and other additives, etc., they may be mixed when stacking the stretched mixtures between cycles. (Third stage) The method for producing the lump-like meat analog according to the present disclosure preferably includes a third stage of forming the stretched mixture after the second stage to obtain a formed body, and then heating and curing the formed body.

[0258] By heating the formed body, when the binder contains a thermally irreversible gel-forming polysaccharide, the formation of a gel containing the thermally irreversible gel-forming polysaccharide is promoted. Thereby, the formed body is cured, and the shape of the lump-like meat analog is more easily maintained.

[0259] The shape of the formed body is preferably similar to shapes such as steak meat and stewing meat.

[0260] The method for forming the stretched mixture is not particularly limited, and examples include a method of cutting the stretched mixture and a method of deforming the stretched mixture by applying an external force. From the viewpoint of texture, the method of cutting the stretched mixture is preferred.

[0261] When cutting the drawn mixture, it is preferable to cut in a direction perpendicular to the fiber axis direction of the organized protein contained in the drawn mixture.

[0262] When cutting the drawn mixture, it is preferable to use a cutting tool such as a cutter or a kitchen knife for cutting.

[0263] The third step preferably includes a step of cutting the drawn mixture perpendicular to the fiber orientation direction when forming the drawn mixture into a molded body to obtain the molded body, and a step of bundling a plurality of the drawn mixtures before or after cutting.

[0264] When bundling and molding a plurality of the cut drawn mixtures, they may be bundled and molded with the fiber directions aligned, or the drawn mixture or the cut drawn mixture may be bundled with the fiber directions aligned and then cut and molded perpendicular to the fiber direction.

[0265] When molding, the drawn mixture may be flattened to have a steak shape. Before flattening, the fiber bundle-like organized protein is in a state where it is difficult to orient in a direction perpendicular to the fiber direction of the fiber bundle-like organized protein, but when flattened, a part of the fiber bundle-like organized protein becomes likely to orient in a direction perpendicular to the fiber direction of the fiber bundle-like organized protein.

[0266] By molding the drawn mixture so that the fiber direction becomes the film thickness direction of the steak, it becomes easier to obtain a lump-like alternative meat having an appearance similar to that of steak meat of livestock meat.

[0267] The third step may include a step (hereinafter also referred to as a fat-like part forming step) of forming a pattern similar to fat, for example, a marbling pattern, on the surface of the molded body for the purpose of making the appearance of the lump-like alternative meat closer to the appearance of livestock meat after forming the drawn mixture into a molded body to obtain the molded body.

[0268] The fat-like part forming step is preferably a step of forming grooves with a depth of 100 μm or more, for example, on the surface of the molded body and attaching oil and fat to the formed grooves to form fat-like parts.

[0269] As a method for forming a groove on the surface of a formed body, for example, a method of digging the surface with a blade, a method of forming a groove with a mold can be mentioned, and the method of forming a groove with a mold is preferred.

[0270] When adopting the method of forming a groove with a mold as a method for forming a groove on the surface of a formed body, as the mold, for example, the mold shown in FIG. 5 can be used.

[0271] The mold shown in FIG. 5 is a mold having protrusions provided so as to obtain grooves having a shape close to the shape of the fat of a chunk of meat. The region C in FIG. 5 is the protruding part, and the groove is formed when the formed body comes into contact with C.

[0272] On the other hand, the region D in FIG. 5 (the region with a whitish band in FIG. 5) is a part without protrusions.

[0273] By pressing the above mold against the surface of the formed body, it is possible to form a groove on the surface of the formed body.

[0274] Subsequently, oil and fat are attached to the groove formed on the surface of the formed body, and by filling the groove, a pattern similar to fat is formed.

[0275] When attaching oil and fat to the groove formed on the surface of the formed body, the property of the oil and fat may be in any of a liquid state, a semi-solid state in which a liquid and a solid are mixed, or a solid state, but it is preferably in a liquid state or a semi-solid state.

[0276] When attaching oil and fat to the groove formed on the surface of the formed body, the oil and fat may be attached in the state of an emulsion.

[0277] When attaching the oil and fat in the state of an emulsion, an emulsion containing a gelling agent, oil and fat, and water may be used. An emulsion containing a gelling agent, oil and fat, and water is hereinafter referred to as an emulsifier for gelling.

[0278] It is preferable to attach an emulsifier for gelation to the grooves formed on the surface of the molded body, and then gel the emulsifier for gelation adhering to the grooves.

[0279] The emulsifier for gelation is preferably an oil-in-water type emulsion.

[0280] The droplet diameter of the oil and fat in the emulsifier for gelation is preferably 20 μm or more and 500 μm or less, more preferably 30 μm or more and 400 μm or less, and still more preferably 50 μm or more and 300 μm or less.

[0281] As a method for gelling the emulsifier for gelation adhering to the grooves, for example, there is a method of putting the molded body with the emulsifier for gelation adhered to the grooves into an aqueous solution containing a gelation accelerator to gel it.

[0282] In addition, the fat-like part forming step includes a step of printing white ink on the surface of the lump meat-like substitute meat with a hood printer, a step of cutting a white film in a frosted state and attaching it to the surface of the raw meat-like substitute meat, and the like.

[0283] The method of heating the molded body is not particularly limited, and examples thereof include wet heating (a heating method using water as a heat source), dry heating (a heating method using something other than water such as metal or gas as a heat source), and dielectric heating.

[0284] When producing the appearance of raw meat, from the viewpoint of the heat resistance of the colorant, it is preferable to heat the molded body uniformly and rapidly by a wet heating method after vacuum-packaging the molded body.

[0285] Examples of wet heating include steaming and simmering, and simmering is preferable because it can be processed uniformly and rapidly.

[0286] As the heating temperature of the molded body, for example, it is preferable to make the temperature inside the molded body 70°C or more and 100°C or less.

[0287] The temperature inside the molded body is the value measured by the thermometer.

[0288] As the thermometer, for example, a data logger (TR-W550) manufactured by Keyence Corporation can be used. When in a vacuum pouch, the internal temperature of the molded body can be measured by inserting a thermocouple into the lump meat-like substitute meat. (Cooking method of lump meat-like substitute meat) The method for cooking the lump meat-like substitute meat is not particularly limited, but examples include heating on a frying pan, a griddle, or a hot plate for a steak. It is preferable in terms of texture to provide the steak with a central temperature below the softening temperature of the polysaccharide for which the gelation of the binder is reversible.

Example

[0289] Examples will be described below, but the present invention is not limited to these examples in any way. In the following description, unless otherwise specified, all "parts" and "%" are based on mass. <Production of fiber bundle-like structured protein> Defatted soybean powder (Showa Fresh RF, manufactured by Showa Sangyo Co., Ltd.) as a plant protein and wheat gluten (PRO-Glu65, manufactured by Torii Flour Milling Co., Ltd.) as a plant protein were mixed at a ratio of 7:3 (= defatted soybean powder: wheat gluten [mass ratio]) to obtain a mixed powder 1.

[0290] A cooling die (die width: 50 mm, lip clearance: 3 mm) with a length of 350 mm was attached to the discharge part of a twin-screw extruder set so that the screw length was 1100 mm and the maximum temperature at the tip of the screw was 155°C, and the outlet temperature of the cooling die was stabilized at 105°C. The mixed powder 1 was introduced into the extruder at 250 g / min, and while adding 50% by mass of water based on the mass of the mixed powder 1 to the extruder, it was discharged from the extruder to obtain a fiber bundle-like structured protein 1 having a fiber axis direction in the same direction as the extrusion direction. <Example 1> (First step) The fiber bundle-like structured protein 1 was boiled in 3 L (liters) of boiling water for 10 minutes and drained.

[0291] After cutting the fiber bundle-like structured protein 1 after draining the moisture to a length of about 100 mm, it was torn along the fiber axis direction so as to have a width of about 5 mm. It was boiled for 10 minutes in an aqueous solution (concentration: 5% by mass of the seasoning with respect to the whole aqueous solution) containing Sangril Beef Taste 3457E (a seasoning without using animal-derived materials, manufactured by San-Ei Gen F.F.I., Inc.) as a seasoning to obtain strip-shaped fiber bundle-like structured protein 1. The strip-shaped fiber bundle-like structured protein 1 was immersed in an aqueous solution (concentration: 3% by mass of the colorant with respect to the whole aqueous solution) containing Sun Beet Conc No. 4948 (a colorant manufactured by San-Ei Gen F.F.I., Inc.) as a colorant to obtain strip-shaped fiber bundle-like structured protein 2.

[0292] Thereafter, to 150 g of the strip-shaped fiber bundle-like structured protein 2, 7.5 g of GENUTINE 310-C (carrageenan manufactured by Sankyo Co., Ltd.) containing a thermoreversible gel-forming polysaccharide, 7.5 g of Laminic acid 429S (sodium alginate containing a hardening agent, manufactured by Kimica Corporation) containing a thermo-irreversible gel-forming polysaccharide, and 30 g of water were added as binders, and they were mixed evenly to obtain a first-step mixture. (Second step) After shaping the first-step mixture into a sphere with a diameter of about 60 mm, it was drawn through a set of six rollers arranged in a regular hexagon as shown in Fig. 1 to obtain a drawn mixture with a draw ratio of 2.4 times.

[0293] All six rollers are of the same size, and the details are as follows.

[0294] Each roller is connected to a power transmission device (not shown) and rotated in the direction of the arrow shown on the roller in Fig. 1. -Roller details- · Length of the roller in the rotational axis direction: 15 mm · Diameter of the roller: 30 mm · Rotational speed of the roller: 10 rpm (Third step) The stretched mixture was cut to the same length as the thickness of the steak in the direction perpendicular to the fiber axis of the fiber bundle-shaped structured protein contained in the stretched mixture so as to have the cut surface shape of a steak with a thickness of 25 mm, and a plurality of the cut stretched mixtures were bundled to obtain a molded body such that the fiber direction of the fiber bundle-shaped structured protein faced in the film thickness direction of the lump meat-like alternative meat. After vacuum-packaging the molded body, it was heated for 1 minute so that the internal temperature of the molded body reached 75°C. Then, the molded body was rapidly cooled with ice water to obtain lump meat-like alternative meat. <Example 2> A lump meat-like alternative meat was obtained in the same procedure as in Example 1, except that (the second step) was changed to the following procedure. (The second step) After shaping the mixture in the first step into a sphere with a diameter of about 60 mm, the mixture in the first step was passed through a set of six rollers arranged in a regular hexagon as shown in Fig. 1 for stretching to obtain a stretched mixture.

[0295] Thereafter, the stretched mixture was cut at the intermediate position in the longitudinal direction of the stretched mixture, the longitudinal directions of the cut stretched mixtures were aligned, the cut stretched mixtures were stacked and shaped into a cylindrical shape, and the stacked stretched mixtures were passed through the set of rollers arranged as shown in Fig. 1 for stretching. The same operation was performed again to obtain a stretched mixture with a stretching ratio of 4.8 times.

[0296] Note that the rollers were under the same conditions as in Example 1. <Example 3> A lump meat-like alternative meat was obtained in the same procedure as in Example 1, except that (the second step) was changed to the following procedure. (The first step) After shaping the mixture in the first step into a sphere with a diameter of about 60 mm, the mixture in the first step was passed through a set of six rollers arranged in a regular hexagon in two stages as shown in Fig. 2 for stretching to obtain a stretched mixture with a stretching ratio of 5.4 times.

[0297] Note that all six rollers in a set were of the same size, and the details are as follows.

[0298] In addition, each roller is connected to a power transmission device (not shown) and rotated in the direction of the arrow shown for the roller in Fig. 2. - A set of rollers 22- · Length of the roller in the direction of the rotation axis: 15 mm · Diameter of the roller: 30 mm · Rotation speed of the roller: 10 rpm - A set of rollers 23- · Length of the roller in the direction of the rotation axis: 10 mm · Diameter of the roller: 30 mm · Rotation speed of the roller: 10 rpm <Example 4> A lump-like meat-like substitute meat was obtained in the same procedure as in Example 1, except that (the second step) was changed to the following procedure. (The second step) After shaping the mixture of the first step into a sphere with a diameter of about 60 mm, the mixture of the first step was stretched by rotating it on the surfaces of three sets of rollers arranged as shown in Fig. 3, and a stretched mixture with a stretching ratio of 3 times was obtained.

[0299] All three rollers are the same size and the details are as follows.

[0300] In addition, each roller is connected to a power transmission device (not shown) and rotated in the direction of the arrow shown for the roller in Fig. 3. - A set of rollers 32- · Length of the roller in the direction of the rotation axis: 500 mm · Diameter of the roller: 50 mm · Rotation speed of the roller: 10 rpm · Specific radius at the start of the second step: 30 mm · Specific radius at the start of the second step: 20 mm <Example 5> A lump-like meat-like substitute meat was obtained in the same procedure as in Example 1, except that (the second step) was changed to the following procedure. (The second step) After shaping the first-stage mixture into a sphere with a diameter of approximately 60 mm, the first-stage mixture was pressed while being rotated on the surface of a set of three rollers with guides (concave-convex shape) arranged as shown in Fig. 4, thereby stretching the first-stage mixture to obtain a stretched mixture with a stretching ratio of 3 times.

[0301] All three rollers are of the same size, and the details are as follows.

[0302] Each roller was also connected to a power transmission device (not shown) and rotated in the direction of the arrow shown on the roller in Fig. 4. - Roller 42 - · Axial length of the roller: 500 mm · Diameter of the roller: 50 mm · Rotation speed of the roller: 10 rpm · Radius of the circle in contact with all three rollers at the start of the second stage: 30 mm · Radius of the circle in contact with all three rollers at the start of the second stage: 20 mm <Example 6> A lump-like meat substitute was obtained in the same procedure as in Example 5, except that (the second stage) was changed to the following procedure. (The second stage) After shaping the first-stage mixture into a sphere with a diameter of approximately 60 mm, the first-stage mixture was pressed while being rotated on the surface of a set of three rollers with guides (concave-convex shape) arranged as shown in Fig. 4, thereby stretching the first-stage mixture to obtain a stretched mixture with a stretching ratio of 3 times.

[0303] Thereafter, the stretched mixture was cut at the intermediate position in the longitudinal direction, the longitudinal directions of the cut stretched mixtures were aligned, the cut stretched mixtures were stacked and shaped into a cylindrical shape, and the stacked stretched mixtures were pressed while being rotated on the roller set arranged as shown in Fig. 4 to obtain a stretched mixture with a total stretching ratio of 6 times.

[0304] The rollers were set under the same conditions as in Example 5. <Example 7> A lump-like meat substitute was obtained in the same procedure as in Example 5, except that the (second step) was changed to the following procedure. (Second step) After making the first-step mixture into a sphere with a diameter of about 60 mm, the first-step mixture was stretched by pressing it while rotating on the surface of a set of three roller sets with guides arranged as shown in Fig. 4, and a stretched mixture with a stretching ratio of 3 times was obtained. Thereafter, the stretched mixture was cut at the intermediate position in the longitudinal direction of the stretched mixture, the longitudinal directions of the cut stretched mixtures were aligned, the cut stretched mixtures were stacked and shaped into a cylindrical shape, and the stacked stretched mixtures were pressed while rotating on the roller set arranged as shown in Fig. 4. By repeating this once more, a stretched mixture with a total stretching ratio of 12 times was obtained.

[0305] Note that the rollers were under the same conditions as in Example 5. <Example 8> In the (third step), a lump-like meat substitute was obtained in the same procedure as in Example 7, except that the direction of the fibrous bundle-like structured protein was changed from the film thickness direction of the lump-like meat substitute to the width direction of the lump-like meat substitute. <Example 9> In the (first step), a lump-like meat substitute was obtained in the same procedure as in Example 7, except that the step of immersing the strip-shaped fibrous bundle-like structured protein in an aqueous solution (concentration: 3% by mass of the colorant with respect to the whole aqueous solution) containing Sunbit Conc No. 4948 (colorant manufactured by San-Ei Gen F.F.I., Inc.) as a colorant to obtain the strip-shaped fibrous bundle-like structured protein was omitted. <Example 10> In the (first step), the binder was changed from "7.5 g of GENUTINE 310-C (carrageenan manufactured by Sankyo Co., Ltd.) containing a thermoreversible gel-forming polysaccharide and 7.5 g of Laminic acid 429S (sodium alginate containing a curing agent manufactured by Kimica Co., Ltd.) containing a thermoirreversible gel-forming polysaccharide" to "15 g of GENUTINE 310-C (carrageenan manufactured by Sankyo Co., Ltd.) containing a thermoreversible gel-forming polysaccharide", and a lump-like meat substitute was obtained in the same procedure as in Example 7. <Example 11> In the [First Step], a lump-like meat-like substitute meat was obtained in the same procedure as in Example 7, except that the binder was changed from "7.5 g of GENUTINE 310-C (carrageenan manufactured by Sankyo Co., Ltd.) containing a thermoreversible gel-forming polysaccharide and 7.5 g of laminaran 429S (sodium alginate containing a hardening agent manufactured by Kimica Co., Ltd.) containing a thermo-irreversible gel-forming polysaccharide, 30 g of water" to "45 g of arrowroot starch (potato starch)". <Example 12> In the [First Step], a lump-like meat-like substitute meat was obtained in the same procedure as in Example 7, except that a commercially available textured protein (What the cluck, manufactured by Vegetarian Butcher) was cut into lengths of about 30 mm and torn along the fiber axis direction to a width of about 5 mm instead of the strip-shaped fiber bundle-like textured protein 1. <Example 13> In the [First Step], a lump-like meat-like substitute meat was obtained in the same procedure as in Example 7, except that a commercially available textured protein (Apex 1000, manufactured by Fuji Oil Co., Ltd.) was cut into lengths of about 30 mm and torn into a fibrous shape with a width of about 5 mm instead of the strip-shaped fiber bundle-like textured protein 1. <Example 14> In the First Step, a fatty lump-like meat-like substitute meat was obtained in the same procedure as in Example 7, except that 30 g of the fatty lump composition prepared by the following procedure was mixed with the strip-shaped fiber bundle-like textured protein 2, the binder, and water to obtain a First Step mixture. (Preparation of Fatty Lump Composition) (1) Droplet Formation Step An aqueous phase and an oil phase were prepared as follows.

[0306] 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 to a total of 5 kg, stirred with a Three One Motor (manufactured by Shin-Tong Science Co., Ltd.) for 30 minutes, and completely dissolved.

[0307] Oil phase: 1 kg of coconut oil (manufactured by COCOWELL, product name: Organic Premium Coconut Oil (M041)) was weighed as the oil and fat.

[0308] Using a tubular SPG membrane (manufactured by SPG Techno Co., Ltd., pore diameter 50 μm), membrane emulsification was carried out with the aqueous phase as the continuous phase and the oil phase as the dispersed phase. Specifically, the tubular SPG membrane was inserted and placed in a tubular container, and the aqueous phase was flowed through the inside (inner pipe) of the tubular SPG membrane at a flow rate of 50 mL / min from one end of the container to the other end, and the oil phase was flowed through the outside (outer pipe (flow path between the container and the SPG membrane)) of the tubular SPG membrane at a flow rate of 10 mL / min.

[0309] As a result, an aqueous solution containing droplets containing fats and oils (hereinafter also referred to as a droplet dispersion) was obtained.

[0310] The particle size of the droplets containing fats and oils was 190 μm, and the CV value was 19%.

[0311] Here, the particle size and CV value of the droplets containing fats and oils were measured by a transmission optical microscope.

[0312] The droplet dispersion collected in a petri dish was observed with a transmission optical microscope and photographed at an objective magnification of 5 times. More than 200 images of droplets containing fats and oils included in the obtained photographed screen were selected, and the equivalent circle diameter of each droplet was calculated using image processing software (for example, ImageJ). The equivalent circle diameter of each droplet refers to the diameter of a perfect circle corresponding to the area of the droplet image. The arithmetic mean value of the calculated equivalent circle diameters of each droplet was calculated, and this arithmetic mean value was defined as the "average particle size of droplets containing fats and oils".

[0313] The CV value of the droplets containing fats and oils is a value obtained by the following formula.

[0314] CV value (%) of droplets containing fats and oils = (standard deviation of equivalent circle diameter of droplets containing fats and oils / average particle size of droplets containing fats and oils) × 100 The standard deviation of the equivalent circle diameter of the droplets containing fats and oils is the standard deviation of the equivalent circle diameters of 200 droplets containing fats and oils calculated in the measurement of the average particle size of the droplets containing fats and oils. (2) Fat and oil solidification step After adding the droplet dispersion to a separating funnel, it was allowed to stand for 30 minutes. Since the droplet dispersion separated into a phase containing droplets containing oil and fat and an aqueous phase, the aqueous phase was drained from the separating funnel, and the phase containing droplets containing oil and fat was recovered.

[0315] The recovered phase containing droplets containing oil and fat was allowed to stand and cool in a refrigerator with the temperature in the storage at 5°C for 1 hour to solidify the oil and fat, and an aqueous solution containing particles (hereinafter also referred to as a particle-containing solution) was obtained. (3) Crosslinking step 1 part by mass of sodium alginate (manufactured by Kimica Corporation, Kimica Alginate I-1), 0.5 part 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 were mixed to obtain an aqueous solution containing an edible ion-crosslinkable polymer (hereinafter also referred to as an ion-crosslinkable polymer solution).

[0316] 100 parts by mass of the particle-containing solution was added to 100 parts by mass of the ion-crosslinkable polymer solution, and it was slowly stirred with a stirrer (Three One Motor, manufactured by Yamato Scientific Co., Ltd.) to obtain Solution 1. The obtained Solution 1 was poured into a stainless steel bath so that the thickness of the solution became 3 mm.

[0317] 1 part by mass of calcium chloride (manufactured by Fujifilm Wako Pure Chemical Corporation, food additive grade) as a salt containing a cation was dissolved in 99 parts by mass of tap water to prepare Aqueous Solution 1 containing a cation. Aqueous Solution 1 containing the same mass of cations as Solution 1 contained in the stainless steel pad was poured into the stainless steel pad and allowed to stand in a refrigerator with the temperature in the storage at 5°C for 2 hours to crosslink (gel) the edible ion-crosslinkable polymer, and a crude fat mass composition was obtained.

[0318] After washing the crude fat mass composition with tap water, the surface moisture was wiped off with Kim Towel (registered trademark), and it was cut into a rod shape of about 1 mm × 1 mm × 30 mm. The oil and fat adhering to the surface of the cut crude fat mass composition was washed with edible ethanol to obtain a fat mass composition. <Example 15> A fatty lump-like meat substitute was obtained in the same procedure as in Example 14, except that (the third step) was changed to the following procedure. A schematic front view showing the cross section of the obtained fatty lump-like meat substitute is as shown in Fig. 8. (The third step) The stretched mixture was cut into the same length as the thickness of the steak in a direction perpendicular to the fiber axis direction of the fiber bundle-like structured protein contained in the stretched mixture. A plurality of cut stretched mixtures were placed in a steak-shaped mold with uneven grooves so that the fiber direction was in the film thickness direction, and grooves similar to the shape of the fat of marbled beef were formed on the surface of the cut stretched mixture. Solution 1 (Solution 1 was prepared in the same procedure as in (3) the crosslinking step of Example 14 (preparation of the fat mass composition). Gelation emulsifier.) was applied to the formed grooves. The molded body coated with Solution 1 was immersed in Aqueous Solution 1 containing cations (Aqueous Solution 1 was prepared in the same procedure as in (3) the crosslinking step of Example 14 (preparation of the fat mass composition). Aqueous solution containing a gelation accelerator.) to gel the ion-crosslinkable polymer contained in Solution 1, and a molded body in which Solution 1 was gelled was obtained. After the molded body in which Solution 1 was gelled was vacuum-packed, it was heated for 1 minute so that the internal temperature of the molded body reached 75°C. Then, the molded body was rapidly cooled with ice water to obtain a lump-like meat substitute having a marbled pattern. The obtained lump-like meat substitute having a marbled pattern is shown in Fig. 6. <Example 16> A lump-like meat substitute was obtained in the same procedure as in Example 1, except that (the second step) was changed to the following procedure. (The second step) After making the mixture of the first step into a sphere with a diameter of about 60 mm, the mixture of the first step was sandwiched between two plates and pressed and stretched while rotating the mixture by moving the plates to obtain a stretched mixture with a stretching ratio of 12 times. <Example 17> A lump-like meat substitute was obtained in the same procedure as in Example 1, except that (the second step) was changed to the following procedure. (The second step) After making the mixture of the first step into a sphere with a diameter of about 60 mm, the mixture of the first step was pulled and stretched by hand to obtain a stretched mixture with a stretching ratio of about 12 times. <Example 18> A lump-like meat analogue was obtained in the same procedure as in Example 1, except that (the second step) was changed to the following procedure. (The second step) After shaping the mixture of the first step into a sphere with a diameter of about 60 mm, it was surrounded by one roller arranged as shown in Fig. 9 and a guide arranged along a part of the outer circumference of the roller, and the mixture of the first step was passed through while being rotated in a region where the width of the roller and the guide narrowed along the rotating direction of the roller, and the mixture of the first step was stretched by pressing to obtain a stretched mixture with a stretching ratio of 3 times.

[0319] The details of the roller size are as follows.

[0320] The roller was also connected to a power transmission device (not shown) and rotated in the direction of the arrow shown on the roller in Fig. 9. - A set of rollers 52 - · The length of the roller in the rotational axis direction: 500 mm · The diameter of the roller: 500 mm · The rotational speed of the roller: 10 rpm · The specific radius 2A at the start of the second step: 30 mm · The specific radius 2B at the start of the second step: 20 mm <Example 19> In the production of fibrous structured protein, a cooling die with a length of 300 mm (slit shape: concentric circle type (inner circle diameter: 29 mm, outer circle diameter: 35 mm), lip clearance: 3 mm) was attached to the discharge part of the twin-screw extruder, and a lump-like meat analogue was obtained in the same procedure as in Example 14, except that the mixed powder 1 was introduced into the extruder at 530 g / min. <Comparative Example 1> A fatty lump-like meat analogue was obtained in the same procedure as in Example 2, except that (the second step) and (the third step) were changed to the following procedures. (The second step) The mixture of the first step was made into a sphere to obtain a spherical mixture. (The third step) The spherical mixture was cut into the shape of steak slices to obtain a formed body. After vacuum-packing the formed body, it was heated for 1 minute so that the internal temperature of the formed body reached 75°C. Then, the formed body was rapidly cooled with ice water to obtain lump-like meat-like alternative meat. <Comparative Example 2> In (the first step), fibrous bundle-structured protein 1 was cut into a sheet shape of about 40 mm × about 25 mm and used, and the same treatment as in Example 1 was performed until it was mixed with a binder. The fibrous bundle-structured protein was taken out one by one from the mixture and manually arranged and stacked in the shape of steak slices so that the fiber directions were aligned to obtain a formed body. After vacuum-packing the formed body, it was heated for 1 minute so that the internal temperature of the formed body reached 75°C. Then, the formed body was rapidly cooled with ice water to obtain lump-like meat-like alternative meat. <Evaluation> (Visual evaluation) Ten panelists visually evaluated the lump-like meat-like alternative meat obtained in each example before and after heat cooking on a hot plate at 200°C as follows. - Visual evaluation before heat cooking ("Appearance before heat cooking" in Table 1) - It was evaluated whether it had an appearance similar to that of steak meat before heat cooking, and the number of people who gave an affirmative answer was tabulated. - Visual evaluation after heat cooking ("Appearance after heat cooking" in Table 1) - It was evaluated whether it had an appearance similar to that of steak meat after heat cooking, and the number of people who gave an affirmative answer was tabulated. - Visual evaluation of the cross-section after heat cooking ("Cross-section after heat cooking" in Table 1) - The lump-like meat-like alternative meat after heat cooking was cut in the thickness direction, and it was evaluated whether the cut surface had an appearance similar to the cut surface of steak meat after heat cooking, and the number of people who gave an affirmative answer was tabulated. (Orientation analysis) The specific orientation degree of the mixture after stretching was measured by the method described in the above-mentioned - Method for measuring specific orientation degree -.

[0321] The orientation degree of the fiber direction in the cross-section of the lump-like meat-like alternative meat was measured by the method described in the above-mentioned (Method for measuring the orientation degree of the fiber direction in the cross-section of the lump-like meat-like alternative meat). (Integrated Orientation Degree Analysis) The specific orientation degree of the stretched mixture was measured by the method described in the aforementioned - method for measuring the specific integrated orientation degree-.

[0322] The integrated orientation degree of the fiber direction in the cross-section parallel to the fiber axis direction of the fiber bundle-like structured protein of the lump meat-like alternative meat was measured by the method described in the aforementioned - procedure for measuring the integrated orientation degree of the lump meat-like alternative meat-. (Analysis of Standard Deviation of Orientation Angle) The specific orientation degree of the stretched mixture was measured by the method described in the aforementioned - method for measuring the specific standard deviation of orientation angle-.

[0323] The standard deviation of the orientation angle of the fiber direction in the cross-section parallel to the fiber axis direction of the fiber bundle-like structured protein of the lump meat-like alternative meat was measured by the method described in the aforementioned - procedure for measuring the standard deviation of the orientation angle of the lump meat-like alternative meat-. (Texture Evaluation) Ten panelists ate the lump meat-like alternative meat after heat cooking, evaluated whether it had a texture similar to that of the steak meat after heat cooking, and tallied the number of people who gave affirmative answers. (Evaluation Criteria) The evaluation criteria for each evaluation were as follows. -Evaluation Criteria- S: Nine or more people gave affirmative answers. A: Seven or eight people gave affirmative answers. B: Four to six people gave affirmative answers. C: Three or fewer people gave affirmative answers.

[0324] [Table 1]

[0325] [Table 2]

[0326] The abbreviations and the like in Table 1 and Table 2 will be described below. · Fiber bundle-like structured protein: "1" means fiber bundle-like structured protein 1. "WTC" means a commercially available structured protein (What the cluck, manufactured by Vegetarian Butcher). "A1000" means a commercially available structured protein (Apex 1000, manufactured by Fuji Oil). · Binder: "310-C" means GENUTINE 310-C (carrageenan manufactured by Sankyo Co., Ltd.) containing a thermoreversible gel-forming polysaccharide. "429S" means alginic acid 429S (sodium alginate containing a hardening agent manufactured by Kimica Corporation) containing a thermo-irreversible gel-forming polysaccharide. · Method: It shows the method of stretching the mixture of the first step in the second step.

[0327] "(i)" means a method of stretching the mixture in a direction perpendicular to the plane containing the rotation axis of a pair of rollers by passing the mixture in a direction perpendicular to the plane containing the rotation axis of the pair of rollers through a region surrounded by the pair of rollers and pressing the mixture by the rollers.

[0328] "(ii)" means a method of stretching the mixture in a direction parallel to the rotation axis of the rollers by sandwiching the mixture between a pair of rollers whose rotation axes are parallel and rotating in the same direction, and pressing the mixture by reducing the distance between the rollers while rotating the mixture.

[0329] "(iii)" means a method of stretching the mixture of the first step by grasping and pulling the surface of the mixture of the first step.

[0330] "(iv)" means a method of stretching the mixture of the first step by pressing the mixture of the first step with a plate.

[0331] "(v)" means a method of stretching the first-step mixture by passing the first-step mixture through and pressing it in a region surrounded by (v) one roller and a guide arranged along a part of the outer periphery of the roller and where the widths of the roller and the guide become narrower along the direction in which the roller rotates. · Figure: When a specific embodiment of the method of stretching the first-step mixture in the second step is shown in a figure, the number of that figure is indicated. · Number of times (number of stages): Indicates the number of times of stretching. Note that the number in parentheses means the number of stages of the roller set in the stretching method (i). · Specific orientation degree of the mixture after stretching: Means the specific orientation degree. · Specific integrated orientation degree of the mixture after stretching: Means the specific integrated orientation degree. · Specific standard deviation of orientation angle of the mixture after stretching: Means the specific standard deviation of orientation angle. · Coloring: In the (first step), it means whether a colorant was used or not. When described as "yes", it means that a colorant was used. When described as "no", it means that a colorant was not used.

[0332] The "integrated orientation degree in the cross-section parallel to the fiber axis direction", "integrated orientation degree", "standard deviation of orientation angle", "orientation direction", and "integrated orientation degree in the cross-section perpendicular to the fiber axis direction" described in the lower column of "fiber-like texture of lump meat-like alternative meat" are as follows. · Orientation degree in the cross-section parallel to the fiber axis direction: Means the orientation degree of the fiber direction in the cross-section parallel to the fiber axis direction of the fiber bundle-like structured protein of the lump meat-like alternative meat. · Integrated orientation degree: Means the integrated orientation degree of the fiber direction in the cross-section parallel to the fiber axis direction of the fiber bundle-like structured protein of the lump meat-like alternative meat. · Standard deviation of orientation angle: Means the standard deviation of the orientation angle of the fiber direction in the cross-section parallel to the fiber axis direction of the fiber bundle-like structured protein of the lump meat-like alternative meat. ·Orientation direction: When the fiber axis direction of the organized protein contained in the lump-like meat-like alternative meat is oriented in one direction, it is described as "film thickness" or "width". When the fiber axis direction of the fiber bundle-like organized protein contained in the lump-like meat-like alternative meat is not oriented in one direction, it is described as "-".

[0333] Note that the "film thickness direction" means that the fiber axis direction of the fiber bundle-like organized protein is oriented in the thickness direction of the lump-like meat-like alternative meat.

[0334] The "width direction" means that the fiber axis direction of the fiber bundle-like organized protein is oriented in a direction perpendicular to the thickness direction of the lump-like meat-like alternative meat. ·Orientation degree of the cross-section perpendicular to the fiber axis direction: It means the orientation degree of the fiber direction in the cross-section perpendicular to the fiber axis direction of the fiber bundle-like organized protein in the lump-like meat-like alternative meat.

[0335] From the above results, it can be seen that the method for producing the lump-like meat-like alternative meat of this example can obtain a lump-like meat-like alternative meat whose appearance before and after heat cooking, cross-section after heat cooking, and texture are similar to those of livestock meat.

[0336] Note that Example 9 is an example in which a lump-like meat-like alternative meat is produced without using a coloring agent in the first step, and it is a lump-like meat-like alternative meat having an appearance similar to that of roasted livestock meat from the state before heat cooking. Therefore, the visual evaluation before heat cooking in Example 9 (the "appearance before cooking" in Table 1) visually evaluated whether the fiber direction of the fiber bundle-like organized protein contained in the lump-like meat-like alternative meat before heat cooking was oriented in a state similar to that of the muscle fibers contained in livestock meat.

[0337] Comparative Example 1 is an example in which the first-step mixture is formed into a sphere and then not stretched. In this case, it can be seen that the "orientation degree of the fiber direction in the cross section parallel to the fiber axis direction of the fiber bundle-like structured protein", the "integrated orientation degree of the fiber direction in the cross section parallel to the fiber axis direction of the fiber bundle-like structured protein", and the "standard deviation of the orientation angle of the fiber direction in the cross section parallel to the fiber axis direction of the fiber bundle-like structured protein" of the obtained lump meat substitute meat deviate from the preferred embodiments.

[0338] Comparative Example 2 is an example in which a lump meat substitute meat is produced by overlapping fiber bundle-like structured proteins so that the fiber directions are aligned, and Comparative Example 2 is also not stretched. In this case, it can be seen that the "integrated orientation degree of the fiber direction in the cross section perpendicular to the fiber axis direction of the fiber bundle-like structured protein" of the obtained lump meat substitute meat deviate from the preferred embodiments. (Explanation of symbols) 1 First-step mixture 2, 22, 23, 32, 42 A set of rollers 43 Helical uneven shape 4 Stretched mixture C Protruding part D Part without protrusions 52 Roller 53 Guide The disclosures of Japanese Patent Application No. 2022-0408038 filed on March 15, 2022, and Japanese Patent Application No. 2022-171764 filed on October 26, 2022 are incorporated herein by reference.

[0339] All documents, patent applications, and technical standards described in this disclosure are incorporated herein by reference to the same extent as if each individual document, patent application, and technical standard were specifically and individually stated to be incorporated by reference.

Claims

1. A first step of mixing a fibrous tissue protein and a binder to obtain a mixture; A second step of stretching the mixture to obtain a stretched mixture in which the degree of orientation of the fibrous tissue protein in the fiber direction in the cross-section along the stretching direction is 1.1 or more, which is a method for producing a lump meat-like alternative meat, The fibrous tissue protein is a plant protein, The binder includes a thermoreversible gel-forming polysaccharide and a thermoirreversible gel-forming polysaccharide, The manufacturing method.

2. The method for producing a lump meat-like alternative meat according to claim 1, wherein the stretching ratio of the mixture in the second step is 2 times or more.

3. The method for producing a lump meat-like alternative meat according to claim 1, further including a third step of forming the stretched mixture after the second step to obtain a formed body, and then heating and curing the formed body.

4. In the second step, the mixture is passed through a region surrounded by a set of rollers including three or more rollers whose rotation axes form the sides of a polygon, in a direction perpendicular to the plane including the rotation axes of the set of rollers, and the mixture is pressed by the rollers to stretch the mixture in a direction perpendicular to the plane including the rotation axes of the set of rollers. The method for producing a lump meat-like alternative meat according to claim 1.

5. In the second step, the mixture is sandwiched so as to be in contact with all the rollers of a set of rollers including three or more rollers whose rotation axes are parallel and rotate in the same direction, and the distance between the rollers is reduced while rotating the mixture to press the mixture, thereby stretching the mixture in a direction parallel to the rotation axes of the rollers. The method for producing a lump meat-like alternative meat according to claim 1.

6. The method for producing a lump meat-like alternative meat according to claim 5, wherein the roller has a spiral uneven shape on the surface that moves from the center in the rotation axis direction of the roller to both ends in the rotation axis direction of the roller during rotation.

7. The method for producing a lump meat-like alternative meat according to claim 1, wherein in the second step, the mixture is stretched by grasping and pulling the surface of the mixture.

8. The method for producing a lump meat-like alternative meat according to claim 1, wherein in the second step, the mixture is stretched by pressing the mixture with a plate.

9. The method for producing the lump meat-like alternative meat according to claim 4, wherein the second step is to stretch the mixture by passing the mixture through a set of rollers including a plurality of rollers arranged along one direction, and the rotation axes of the rollers form sides of a polygon and are three or more in number.

10. The method for producing the lump meat-like alternative meat according to claim 1, wherein the second step includes an operation of cutting the stretched mixture after stretching the mixture, stacking the cut stretched mixtures with their longitudinal directions aligned, and stretching them again.

11. The method for producing the lump meat-like alternative meat according to claim 3, wherein the third step includes a step of cutting the stretched mixture perpendicular to the fiber orientation direction, and a step of bundling a plurality of the stretched mixtures before or after cutting.

12. Containing a fiber bundle-like structured protein and a binder, The degree of orientation of the fiber direction in the cross-section parallel to the fiber axis direction of the fiber bundle-like structured protein is 1.1 or more, The integrated degree of orientation of the fiber direction in the cross-section perpendicular to the fiber axis direction of the fiber bundle-like structured protein is less than 1.4, The fiber bundle-like structured protein is a plant protein, The binder includes a thermoreversible gel-forming polysaccharide and a thermoirreversible gel-forming polysaccharide, Lump meat-like alternative meat.

13. Containing a fiber bundle-like structured protein and a binder, The integrated degree of orientation of the fiber direction in the cross-section parallel to the fiber axis direction of the fiber bundle-like structured protein is 1.1 or more, The integrated degree of orientation of the fiber direction in the cross-section perpendicular to the fiber axis direction of the fiber bundle-like structured protein is less than 1.4, The fiber bundle-like structured protein is a plant protein, The binder includes a thermoreversible gel-forming polysaccharide and a thermoirreversible gel-forming polysaccharide, Lump meat-like alternative meat.

14. Containing a fiber bundle-like structured protein and a binder, The standard deviation of the fiber orientation angle in the cross-section parallel to the fiber axis direction of the fiber bundle-like structured protein is 20 or less, The integrated degree of orientation of the fiber direction in the cross-section perpendicular to the fiber axis direction of the fiber bundle-like structured protein is less than 1.4, The fiber bundle-like structured protein is a plant protein, The binder includes a thermoreversible gel-forming polysaccharide and a thermoirreversible gel-forming polysaccharide, Lump meat-like alternative meat.

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