Raw meat substitute and method for producing raw meat substitute

Abstract

The present invention provides a fresh meat-like meat substitute comprising a red flesh-like portion and a fat-like portion, wherein the area of the fat-like portion on the surface is 3% or more with respect to the entire area of the surface, and the fat-like portion of the surface includes a portion in which the short diameter is greater than or equal to 1 mm, and the long diameter of the fat-like portion on the surface is greater than or equal to 3.0 times the short diameter. In addition, the present invention provides a method for producing this fresh meat-like meat substitute.

Description

[Technical Field]

[0001] The present disclosure relates to fresh meat-like meat substitutes and methods for producing fresh meat-like meat substitutes. [Background technology]

[0002] Meat is a widely consumed foodstuff around the world. However, from the perspective of maintaining health, attempts are being made to reduce meat intake and instead consume meat-like foods made from plant proteins such as soybeans (hereinafter sometimes referred to as "meat substitutes"). Therefore, in recent years, attempts have been made to make the texture of meat substitutes closer to that of livestock meat. For example, Patent Document 1 proposes a method for producing a meat-like food, which comprises kneading an O / W emulsion having an oil separation rate of 15% or more and consisting mainly of (a) protein, (b) fats and oils, and (c) water, with a weight composition ratio of a:b:c = 1:7 to 40:1 to 20, with a vegetable protein-containing substance and water, applying shear stress in a heated state to orient the mixture, and then mixing the obtained fibrous protein and binder so that the O / W emulsion accounts for 5 to 50% by weight of the total meat-like food, and then molding and heating the mixture.

[0003] Patent Document 1: Japanese Patent Publication No. 2-41315 Summary of the Invention [Problem to be solved by the invention]

[0004] Meat substitutes currently available on the market are either meat substitutes whose appearance before cooking does not resemble that of livestock meat, or meat substitutes whose appearance resembles minced livestock meat (livestock meat that has been ground and chopped using a mincer or the like). However, livestock meat is in high demand as chunks of raw meat (hereinafter sometimes referred to as "chunk meat"). Therefore, in light of the increasing demand for meat substitutes, there is a demand for meat substitutes that have an appearance similar to chunk meat. Therefore, an object of an embodiment of the present disclosure is to provide a substitute meat that has an appearance similar to that of a whole piece of meat and a method for producing the same. [Means for solving the problem]

[0005] The above problems are solved by the following means: <1> The meat has a lean meat-like portion and a fat-like portion, The area of the fat-like part of the surface is 3% or more of the total surface area, The surface fat-like portion has a minor axis of 1 mm or more, and the major axis of the surface fat-like portion is 3.0 times or more the minor axis. <2> The lean portion contains vegetable protein and is spongy or fibrous. <1> The raw meat-like substitute described in <3> The depth of the fat-like area from the surface is 100 μm or more <1> or <2> The raw meat-like substitute described in <4> The fat-like portion contains oils and fats with a melting point of 10°C or higher <1> ~ <3> 1. The fresh meat-like substitute according to any one of the preceding claims. <5> The fat-like portion contains an emulsion <1> ~ <4> 1. The fresh meat-like substitute according to any one of the preceding claims. <6> The fat-like part contains oils and fats enclosed in a gel <1> ~ <5> 1. The fresh meat-like substitute according to any one of the preceding claims. <7> Heating improves the transparency of the fat-like area <6> The raw meat-like substitute described in <8> Contains fats and oils in the lean meat-like parts <1> ~ <7> 1. The fresh meat-like substitute according to any one of the preceding claims. <9> The fat contained in the lean meat portion is vegetable oil. <8> The raw meat-like substitute described in <10> The raw meat substitute contains fats and oils enclosed in a gel. <1> ~ <9> 1. The fresh meat-like substitute according to any one of the preceding claims. <11> A method for producing a raw meat substitute, comprising: forming a red-colored lean meat-like portion; forming grooves 100 μm or more deep from the surface of the formed lean meat-like portion; or forming a red-colored lean meat-like portion while forming grooves 100 μm or more deep from the surface of the lean meat-like portion; and then applying oil or fat to the grooves to form a fat-like portion. <12> Forming grooves using a mold <11> The method for producing the raw meat-like substitute meat described in [Effects of the Invention]

[0006] According to an embodiment of the present disclosure, a meat substitute having an appearance similar to that of a whole piece of meat and a method for producing the same are provided. [Brief explanation of the drawings]

[0007] [Figure 1] 1 is a prototype example of a raw meat-like substitute meat according to this embodiment. [Figure 2] FIG. 1 is a schematic front view showing another example of a raw meat-like substitute meat having a lean meat-like portion and a fat-like portion. [Figure 3] FIG. 1 is a schematic front view showing another example of a raw meat-like substitute meat having a lean meat-like portion and a fat-like portion. [Figure 4] FIG. 1 is a schematic front view showing another example of a raw meat-like substitute meat having a lean meat-like portion and a fat-like portion. [Figure 5] FIG. 1 is a schematic front view showing another example of a raw meat-like substitute meat having a lean meat-like portion and a fat-like portion. [Figure 6] FIG. 2 is a schematic front view showing an example of a mold. [Figure 7] FIG. 1 is a schematic front view showing another example of a raw meat-like substitute meat having a lean meat-like portion and a fat-like portion. [Figure 8] FIG. 1 is a schematic front view showing another example of a raw meat-like substitute meat having a lean meat-like portion and a fat-like portion. [Figure 9] FIG. 1 is a schematic front view showing another example of a raw meat-like substitute meat having a lean meat-like portion and a fat-like portion. [Figure 10] FIG. 1 is a schematic front view showing another example of a raw meat-like substitute meat having a lean meat-like portion and a fat-like portion. [Figure 11] FIG. 1 is a schematic side view showing another example of a raw meat-like substitute meat having a lean meat-like portion and a fat-like portion. [Figure 12] FIG. 1 is a schematic side view showing another example of a raw meat-like substitute meat having a lean meat-like portion and a fat-like portion. [Figure 13] FIG. 1 is a schematic side view showing another example of a raw meat-like substitute meat having a lean meat-like portion and a fat-like portion. [Figure 14] FIG. 1 is a schematic side view showing another example of a raw meat-like substitute meat having a lean meat-like portion and a fat-like portion. [Figure 15] 1 is a schematic front view showing an example of a cross section of a raw meat-like meat substitute according to the present disclosure. FIG. [Figure 16] FIG. 10 is a schematic perspective view showing an example of an arrangement of a set of rollers. [Figure 17] FIG. 10 is a schematic perspective view showing another example of an arrangement of a set of rollers. [Figure 18] FIG. 10 is a schematic perspective view showing another example of an arrangement of a set of rollers. [Figure 19] FIG. 10 is a schematic perspective view showing another example of an arrangement of a set of rollers. [Figure 20] FIG. 2 is a schematic perspective view showing an example of an arrangement of rollers and guides. [Figure 21] FIG. 1 is a schematic perspective view showing an example of a raw meat-like substitute meat according to the present disclosure. DETAILED DESCRIPTION OF THE INVENTION

[0008] Hereinafter, an embodiment of the present disclosure will be described. These descriptions and examples are intended to illustrate the embodiment and are not intended to limit the scope of the invention. In the present specification, the upper or lower limit of one numerical range may be replaced with the upper or lower limit of another numerical range. In addition, in the present specification, the upper or lower limit of a numerical range may be replaced with a value shown in the examples. Each component may contain multiple types of the corresponding substance. When referring to the amount of each component in a composition, it is assumed that there are multiple substances corresponding to each component in the composition. When a species is present, it means the total amount of the species present in the composition unless otherwise specified. The term "process" includes not only independent processes but also processes that cannot be clearly distinguished from other processes as long as the intended effect of the process is achieved. As used herein, a combination of two or more preferred embodiments is a more preferred embodiment.

[0009] <Fresh meat substitute> The fresh meat-like meat substitute according to an embodiment of the present disclosure has a lean meat-like portion and a fat-like portion, the surface area of which is 3% or more of the total surface area, the surface fat-like portion having a minor axis of 1 mm or more, and including a portion in which the major axis of the surface fat-like portion is 3.0 times or more the minor axis.

[0010] The raw meat-like meat substitute according to the embodiment of the present disclosure has the above-described configuration, and the reason for this is presumed to be as follows. Here, in this specification, "chunk of meat" refers to raw, uncooked meat cut into any size from livestock for meat production, and meat that has not been ground or chopped after being cut from the livestock.

[0011] A block of meat has lean meat, which is nearly red in color, and fat, which is nearly white in color, on its surface. The fat on the surface of the block of meat occupies a certain area (for example, in a block of meat from a lean part such as beef fillet, the fat area on the surface of the block of meat is about 3%). The fat on the surface of the block of meat often has an elongated shape.

[0012] The raw meat-like meat substitute according to an embodiment of the present disclosure has a lean meat-like portion that has an appearance similar to the lean meat of a whole piece of meat, and a fat-like portion that has an appearance similar to the fat of a whole piece of meat. The raw meat-like meat substitute according to an embodiment of the present disclosure includes a portion in which the surface area of the fat-like portion is 3% or more of the total surface area, the short diameter of the surface fat-like portion is 1 mm or more, and the long diameter of the surface fat-like portion is 3.0 times or more the short diameter. This results in a fat-like portion with an elongated shape, and the surface area of the fat-like portion of the raw meat-like meat substitute is equal to or greater than the surface area of the fat on the surface of the whole piece of meat. Therefore, the raw meat-like meat substitute according to an embodiment of the present disclosure has an appearance similar to that of a whole piece of meat.

[0013] (Lean meat part) The lean meat-like portion refers to the portion of the raw meat-like substitute meat that corresponds to the portion that looks like lean meat. The lean portion has an appearance similar to lean meat of a block of meat. The lean meat-like portion preferably contains protein, and optionally contains fats and oils, binders, and other additives.

[0014] -protein- The lean portion contains protein. The protein mainly contains vegetable protein, but may also contain animal protein in addition to vegetable protein. "Containing mainly vegetable protein" means that vegetable protein accounts for 50% or more of the total mass of the protein.

[0015] Plant protein is protein extracted from plants. The vegetable protein is not particularly limited as long as it is a protein extracted from a plant. Examples of the source of the vegetable protein include grains such as wheat, barley, oats, rice, and corn; beans such as soybeans, peas, adzuki beans, chickpeas, lentils, broad beans, mung beans, and lupins; almonds, peanuts, cashew nuts, pistachios, hazelnuts, and macadamia. Examples of suitable sources of edible proteins include nuts and seeds such as annatto, flaxseed, sesame, rapeseed, cottonseed, safflower, and sunflower; potatoes such as potato, sweet potato, mountain yam, Jerusalem artichoke, and cassava; vegetables such as asparagus, artichoke, cauliflower, broccoli, and edamame; fruits such as banana, jackfruit, kiwi fruit, coconut, avocado, and olive; mushrooms such as king oyster mushroom, shiitake mushroom, shimeji mushroom, and maitake mushroom; and algae such as chlorella, spirulina, euglena, nori seaweed, kelp, wakame seaweed, hijiki seaweed, tengusa seaweed, and mozuku seaweed. Among these, from the viewpoint of obtaining a fresh meat-like meat substitute having an appearance and texture similar to that of a block of meat, the source of the edible protein is preferably at least one selected from the group consisting of wheat, soybean, pea, and rice, and more preferably at least one selected from the group consisting of soybean and wheat. The vegetable protein may contain a protein derived from one type of plant, or may contain proteins derived from two or more types of plants.

[0016] Animal protein is protein obtained from animals. Animal proteins may be obtained from animals, or proteins having the same amino acid sequence as proteins obtained from animals may be produced by cell culture or enzymatic reaction and extracted. The animal protein is not particularly limited as long as it is a protein extracted from an animal, and examples of the animal protein include collagen, gelatin, keratin, fibroin, sericin, casein, conchiolin, elastin, protamine, egg yolk protein, and egg white protein. The animal protein may contain only one type or two or more types.

[0017] From the viewpoint of obtaining a raw meat-like meat substitute having a texture closer to that of whole meat, it is preferable that the protein has muscle-like tissue. Here, muscle-like tissue refers to tissue that has a structure similar to a bundle of fibers and can be split into fibers in a certain direction. The lean meat of livestock meat originates from muscle. Muscle is composed of bundles of muscle fibers. Therefore, the lean meat of livestock meat has a structure similar to a bundle of fibers. The protein contained in the lean meat-like portion of the raw meat-like substitute according to this embodiment has muscle-like tissue, making it possible to create the texture brought about by the presence of muscle fibers that can be felt when eating livestock meat.

[0018] As a method for making a protein have muscle-like tissue, a method of adding a protein and water and the like and extruding the mixture using an extruder can be mentioned. When a protein is extruded under shear stress, the protein takes on a structure similar to a bundle of fibers and has a texture that can be split into fibers.

[0019] The protein content of the entire lean meat-like portion is preferably 5% by mass or more and 80% by mass or less, more preferably 7% by mass or more and 70% by mass or less, and even more preferably 10% by mass or more and 60% by mass or less.

[0020] The fresh meat-like meat substitute according to the present disclosure preferably contains fiber bundle-textured protein. Here, the fiber bundle-organized protein refers to a protein that has a certain fiber bundle-like organization. The term "fiber bundle-like" refers to a structure similar to a bundle of fibers extending in one direction. From the viewpoint of shape and texture, the protein textured in the form of fiber bundles is preferably a protein textured in the form of fiber bundles having muscle-like tissue. Here, muscle-like tissue refers to tissue that has a structure similar to a bundle of fibers and can be split in one direction. Among these, the muscle-like tissue is preferably a tissue that has a structure similar to a fiber bundle and can be split into fibers in one direction. Lean meat from livestock comes from muscle. Muscle is composed of bundles of muscle fibers. Therefore, lean meat from livestock has a structure similar to that of fiber bundles. By applying a fiber bundle-structured protein having muscle-like tissue to the raw meat-like meat substitute according to the present disclosure, it is possible to obtain a meat substitute with a texture closer to that of livestock meat.

[0021] The fiber bundle-structured protein is preferably composed of a vegetable protein. The vegetable protein has the same meaning as that described above, and the preferred embodiments are also the same. The vegetable protein may contain a protein derived from one type of plant, or may contain proteins derived from two or more types of plants.

[0022] The fiber axis direction of the fiber bundle-structured protein contained in the fresh meat-like meat substitute of the present disclosure is oriented in one direction in the adjacent region. Here, the fiber axis direction of the fiber bundle-structuring protein means the longitudinal direction of the fibers that form the muscle-like tissue. Furthermore, the fiber axis directions of the fiber bundle-shaped organizing proteins being oriented in one direction in the proximal region may include some organizing proteins with different fiber axes, but the fiber axis directions of the organizing proteins may be oriented in a consistent direction overall, or the fiber axis directions may be oriented in one direction in the proximal region while fluctuating overall. Spongy organized proteins with an isotropic porous structure can also be made into fiber bundle-like organized proteins by loosening or cutting them into fibers. From the viewpoint of appearance and texture, the fiber bundle textured protein contained in the raw meat-like meat substitute is more preferably a fibrous fiber bundle textured protein.

[0023] The content of fiber bundle-structured 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 even more preferably 10% by mass or more and 85% by mass or less, based on the total amount of the raw meat-like meat substitute.

[0024] -Oils- The lean meat-like portion preferably contains fats and oils. The lean meat contained in livestock meat has a lower fat content than the fatty portion, but may contain a certain amount of fat. When the lean portion of a raw meat-like meat substitute contains fat, it tends to have a composition more similar to that of lean meat in a block of meat. Therefore, it is easier to obtain a raw meat-like meat substitute with a texture more similar to that of livestock meat.

[0025] The fat or oil contained in the lean meat-like portion is preferably vegetable oil. The lean meat portion contains vegetable oil, which means that the raw material for the lean meat portion is plant-based. Therefore, for reasons of health, animal welfare, religion, allergies, food shortages due to population growth, etc., animal-based foods are becoming increasingly popular. This will also make it easier to provide meat alternatives to those who need to avoid or limit their intake of meat.

[0026] The content of fats and oils contained in the lean meat-like portion is preferably 0% by mass or more and 50% by mass or less, more preferably 1% by mass or more and 40% by mass or less, and even more preferably 3% by mass or more and 30% by mass or less, based on the entire lean meat-like portion.

[0027] The fat and oil contained in the lean meat-like portion differs from the fatty portion in that it does not have an appearance similar to the fat of a block of meat, and is preferably contained in the lean meat-like portion in a highly uniform state throughout the entire portion.

[0028] -Binding agents and enzymes- The lean meat-like portion preferably contains at least one selected from the group consisting of a binder and an enzyme that hardens proteins, as needed. When the lean meat-like portion contains at least one selected from the group consisting of a binder and an enzyme that hardens proteins, the lean meat-like portion can more easily maintain a single, cohesive shape.

[0029] The binder is not particularly limited as long as it is edible and can maintain the shape of the lean meat-like portion. Examples of binders include proteins, thickening polysaccharides, starch, etc. The binder may be contained alone or in combination of two or more. The protein used as the binder may be the same as or different from the protein contained in the lean meat-like portion.

[0030] Examples of proteins used as binders include vegetable proteins and animal proteins. Examples of vegetable proteins used as binders include proteins derived from wheat, soybeans, rice, etc. Examples of animal proteins used as binders include milk proteins and egg whites. Here, it is preferable to use transglutaminase as the enzyme that hardens the protein. Commercially available transglutaminase can be used, for example, the Activa (registered trademark) series manufactured by Ajinomoto Co., Inc.

[0031] Examples of thickening polysaccharides include agar, carrageenan (κ-carrageenan, ι-carrageenan), alginic acid, alginates, agarose, furcellaran, gellan gum, glucono delta-lactone, Azotobacter vinelandii gum, xanthan gum, pectin, guar gum, locust bean gum, tara gum, cassia gum, glucomannan, tragacanth gum, karaya gum, pullulan, gum arabic, arabinogalactan, dextran, carboxymethylcellulose sodium salt, methylcellulose, psyllium sheet gum, starch, chitin, chitosan, curdlan, tamarind seed gum, soybean polysaccharides, gelatin, psyllium, hydroxypropylmethylcellulose, hydroxyethylcellulose, carboxymethylcellulose, and dextrin.

[0032] The thickening polysaccharide may be used as a gelling agent or may be gelled. The gelling agent is preferably used together with a gelation promoter. The gelation accelerator is a compound that accelerates gelation upon contact with a gelling agent, and exerts its function through a specific combination with the gelling agent. Preferred combinations of gelling agents and gelation promoters are as follows: 1) A combination of polyvalent metal ions (specifically, alkali metal ions such as potassium, or alkaline earth metal ions such as calcium and magnesium) as a gelation accelerator and carrageenan, alginate, gellan gum, Azotobacter vinelandii gum, pectin, carboxymethylcellulose sodium salt, etc. as a gelling agent. 2) A combination of boric acid or other boron compounds as a gelling promoter and guar gum, locust bean gum, tara gum, cassia gum, etc. as a gelling agent. 3) A combination of an acid or alkali as a gelation promoter and alginate, glucomannan, pectin, chitin, chitosan, curdlan, or the like as a gelling agent. 4) A water-soluble polysaccharide that reacts with a gelling agent to form a gel is used as a gelation accelerator. Specific examples include a combination of xanthan gum as the gelling agent and cassia gum as the gelation accelerator, and a combination of carrageenan as the gelling agent and locust bean gum as the gelation accelerator. From the viewpoint of obtaining a raw meat-like meat substitute having an appearance and texture similar to that of a whole piece of meat, the preferred combination of gelling agent and gelling promoter is the above-mentioned "1" combination of a polyvalent metal ion (specifically, an alkali metal ion such as potassium, or an alkaline earth metal ion such as calcium or magnesium) as a gelling promoter and carrageenan, alginate, gellan gum, Azotobacter vinelandii gum, pectin, carboxymethylcellulose sodium salt, or the like as a gelling agent.

[0033] Examples of starches include wheat starch, cassava starch, rice starch, glutinous rice starch, corn starch, waxy corn starch, sago starch, potato starch, kudzu starch, lotus root starch, mung bean starch, sweet potato starch, waxy potato starch, waxy cassava starch, and waxy wheat starch.

[0034] The binder preferably contains a polysaccharide, including a thermo-irreversible gel-forming polysaccharide and a thermo-reversible gel-forming polysaccharide, and a gelation retarder.

[0035] Thermo-irreversible gel-forming polysaccharides Here, a thermo-irreversible gel is a gel that, once formed (in this paragraph, "gel" refers to a substance that contains at least water and a thermo-irreversible gel-forming polysaccharide and behaves as an elastic solid), maintains its gel state even when heated. The thermo-irreversible gel-forming polysaccharide is a polysaccharide that forms a thermo-irreversible gel.

[0036] The thermally irreversible gel-forming polysaccharide is preferably a polysaccharide that crosslinks by reaction with cations, from the viewpoint of solubility before gelation. The cation serving as the gelling agent is preferably a metal ion having an ionic valence of two or more. Examples of metal ions include divalent metal ions such as calcium ion, magnesium ion, iron (II), copper (II), zinc ion, and manganese ion; and trivalent metal ions such as aluminum ion and iron (III) ion. From the viewpoint of obtaining a stable crosslinked structure, the metal ion is preferably at least one selected from calcium ions, magnesium ions, and zinc ions, and more preferably calcium ions.

[0037] Thermoirreversible gel-forming polysaccharides include those with carboxyl groups and carboxylate anion groups (-COO - ), sulfo group, and sulfonic acid anion group (-SO3 - ) is a polysaccharide having at least one selected from the group consisting of Examples of thermo-irreversible gel-forming polysaccharides include alginic acid, LM pectin, and LA gellan gum.

[0038] From the viewpoint of improving moldability and heat resistance of the gel, the thermo-irreversible gel-forming polysaccharide is preferably at least one selected from the group consisting of alginic acid and pectin.

[0039] The viscosity of a 1% by mass aqueous solution of a thermo-irreversible gel-forming polysaccharide (an aqueous solution containing 1% by mass of a thermo-irreversible gel-forming polysaccharide relative to the total aqueous solution) is preferably 10 mPa·s or more and 3000 mPa·s or less, and more preferably 20 mPas or more and 1000 mPas or less.

[0040] The viscosity of a 1% by mass aqueous solution of the thermo-irreversible gel-forming polysaccharide is a value measured at a temperature of 20°C using a tuning fork vibro viscometer. As the tuning fork vibro viscometer, for example, SV-10 (manufactured by A&D) can be used.

[0041] The content of the thermally irreversible gel-forming polysaccharide is preferably 10% by mass or more and 90% by mass or less, more preferably 20% by mass or more and 80% by mass or less, and even more preferably 30% by mass or more and 70% by mass or less, based on the total weight of the binder.

[0042] (thermoreversible gel-forming polysaccharide) Here, a thermoreversible gel is a gel that maintains a gel state (in this paragraph, "gel" refers to a substance that contains at least water and a thermoreversible gel-forming polysaccharide and behaves as an elastic solid) at room temperature (25°C) and melts and becomes liquid (sol) when heated. The thermoreversible gel-forming polysaccharide is a polysaccharide that forms a thermoreversible gel.

[0043] Examples of thermoreversible gel-forming polysaccharides include agar, carrageenan, furcellaran, native gellan gum, locust bean gum, xanthan gum, guar gum, psyllium seed gum, glucomannan, tara gum, and tamarind seed gum.

[0044] From the viewpoint of maintaining the shape of the meat substitute after cooking and of texture, the thermoreversible gel-forming polysaccharide is preferably carrageenan.

[0045] The content of the thermoreversible gel-forming polysaccharide is preferably 10% by mass or more and 90% by mass or less, more preferably 20% by mass or more and 80% by mass or less, and even more preferably 30% by mass or more and 70% by mass or less, based on the total weight of the binder.

[0046] (Combination of thermo-irreversible gel-forming polysaccharides and thermo-reversible gel-forming polysaccharides) A preferred combination of a thermo-irreversible gel-forming polysaccharide and a thermo-reversible gel-forming polysaccharide is one in which the thermo-irreversible gel-forming polysaccharide is at least one selected from the group consisting of alginic acid and pectin, and the thermo-reversible gel-forming polysaccharide is carrageenan.

[0047] (gelation retardant) The binder preferably contains a gelation retarder. The gelation retarder is a compound that has the function of inhibiting the gelation of a thermo-irreversible gel-forming polysaccharide or a thermo-reversible gel-forming polysaccharide.

[0048] From the viewpoint of maintaining the shape of the meat substitute after cooking and improving the texture, the gelation retarder is preferably a compound that has the function of inhibiting the gelation of the thermo-irreversible gel-forming polysaccharide. From the viewpoint of maintaining the shape of the meat substitute after cooking and the texture, the gelation retarder is preferably a chelating agent.

[0049] As the chelating agent, known chelating agents can be suitably used. Examples of chelating agents include hydroxycarboxylic acids such as tartaric acid, citric acid, and gluconic acid; aminocarboxylic acids such as iminodiacetic acid (IDA), nitrilotriacetic acid (NTA), and ethylenediaminetetraacetic acid (EDTA); condensed phosphoric acids such as pyrophosphoric acid and tripolyphosphoric acid; and salts thereof. Among these, the chelating agent is preferably condensed phosphoric acid or a salt thereof, and more preferably pyrophosphoric acid or a pyrophosphate salt, from the viewpoints of maintaining the shape of the meat substitute after cooking, the texture, and the flavor of the meat substitute.

[0050] The content of the gelation retarder is preferably 0.1% by mass or more and 20% by mass or less, more preferably 0.5% by mass or more and 15% by mass or less, and even more preferably 0.3% by mass or more and 10% by mass or less, based on the total amount of polysaccharides including the thermo-irreversible gel-forming polysaccharides and the thermo-reversible gel-forming polysaccharides.

[0051] The total content of the binder and the protein-hardening enzyme contained in the lean meat-like portion is preferably 0.1% by mass or more and 30% by mass or less, more preferably 0.5% by mass or more and 25% by mass or less, and even more preferably 1% by mass or more and 20% by mass or less, based on the entire lean meat-like portion.

[0052] -Other additives- The lean meat-like portion preferably contains other additives other than the protein, fats and oils, and binders, as needed. Examples of other additives include water, seasonings, acidulants, bittering agents, spices, sweeteners, antioxidants, coloring agents, color formers, flavoring agents, stabilizers, preservatives, etc. The content of other additives is preferably 0% by mass or more and 20% by mass or less.

[0053] -Aspects of lean meat- The lean portion is preferably spongy or fibrous. By making the lean meat-like portion spongy or fibrous, it becomes easier to produce a raw meat-like substitute meat that has a texture similar to that of a chunk of meat.

[0054] Here, "spongy" refers to an isotropic porous structure in appearance, while "fibrous" refers to an anisotropic fibrous structure in appearance.

[0055] The term "isotropic porous structure" refers to a structure in which the pore shapes in a cross section cut at any position are approximately elliptical and are substantially the same regardless of the direction. The anisotropic fiber structure refers to a structure in which the shape of holes in a cut surface cut at an arbitrary position varies depending on the cutting direction, being either substantially elliptical or substantially fibrous. Methods for observing the cut surface include cutting out a slice and observing it under a microscope, or observing it with X-ray CT (Computed Tomography).

[0056] The protein contained in the lean meat-like portion is preferably produced by adding raw material protein and water to an extruder and kneading and extruding. The kneading and extrusion are preferably carried out at a temperature above the boiling point of water. Therefore, when the mixture is extruded to atmospheric pressure immediately after kneading, the protein swells due to the boiling water, resulting in a porous structure and a spongy texture for the lean meat-like portion. On the other hand, if shear stress is applied after kneading and before discharge at atmospheric pressure, the proteins tend to be oriented in a fibrous form, and the lean meat-like portion becomes fibrous. A specific method for producing the lean meat-like portion will be described later.

[0057] The spongy or fibrous lean meat portion provides a raw meat substitute with a texture closer to that of whole meat. Furthermore, from the viewpoint of obtaining a raw meat-like meat substitute having a texture and appearance similar to that of whole meat, it is more preferable that the lean meat-like portion is fibrous.

[0058] (Firmness of lean meat part) The hardness of the lean part is evaluated by the toughness in the multiple bite test. 2 ) or more 50000 (gw cm / cm 2 ) or less, and 1500 (gw·cm / cm 2 ) or more 40000 (gw cm / cm 2 ) or less is more preferable, and 2000 (gw·cm / cm 2 ) or more 30000 (gw cm / cm 2 ) or less is more preferable. By setting the hardness of the lean meat-like portion (toughness in a multiple bite test) within the above numerical range, the lean meat-like portion tends to have elasticity similar to that of lean meat contained in livestock meat. The toughness in the multiple-bite test is a value measured using a viscoelasticity testing device, such as a Tensipresser MyBpy2 system manufactured by Takemoto Electric Co., Ltd. The method for measuring toughness in the multiple-bite test will now be described in detail. The toughness measurement method for the multiple-bite test is the multiple-bite test. The sample is cut into a 30 mm square piece with a thickness of 5 mm. It is set on the stage of the viscoelasticity tester and measured three times under the measurement conditions of the multiple-bite test. The average value is used as the measurement value.

[0059] (fatty part) The fat-like portion refers to a portion that has an appearance similar to the fat of a piece of meat (generally also called the fatty part). The fatty portion preferably contains fat and oil, and optionally contains gel.

[0060] -Oils- Examples of fats and oils include vegetable fats and oils, animal fats and oils, etc. Examples of vegetable oils include rapeseed oil, soybean oil, palm oil, olive oil, coconut oil, rice bran oil, corn oil, coconut oil, etc. Vegetable oils refer to oils obtained from plants. Examples of animal fats and oils include beef tallow, lard, whale fat, fish oil, etc. The animal fats and oils refer to fats and oils obtained from animals.

[0061] The melting point of the oil or fat is preferably 10°C or higher, more preferably 12°C or higher, and even more preferably 15°C or higher. By setting the melting point of the fat or oil to 10°C or higher, the fat or oil is prevented from melting and flowing out from the surface of the raw meat-like substitute meat, making it easier to maintain the fat-like portion. The upper limit of the melting point of the oil or fat is not particularly limited, but may be, for example, 300°C or lower.

[0062] The melting point of the fat or oil is a value measured by a thermal analysis measuring device. As the thermal analysis measuring device, for example, SSC5000DSC200 manufactured by Seiko Electronics Co., Ltd. can be used. The melting point of fats and oils is measured by adding 3 mg of sample to the device and measuring at a temperature increase rate of 3°C / min.

[0063] -Emulsion- The fat or oil is preferably contained in the fat-like portion in the form of an emulsion. In this specification, the term "emulsion" refers to an emulsion that contains oil and water and is in an emulsified state, such as an oil-in-water emulsion or a water-in-oil emulsion.

[0064] The oils and fats contained in the emulsion include the same as those described above. The content of fats and oils in the emulsion is preferably 5% by mass or more and less than 90% by mass, more preferably 10% by mass or more and 80% by mass or less, and even more preferably 15% by mass or more and 70% by mass or less, based on the total mass of the emulsion.

[0065] The water contained in the emulsion is not particularly limited as long as it is water that can be used in food. The water content in the emulsion is preferably 10% by mass or more and 95% by mass or less, more preferably 20% by mass or more and 90% by mass or less, and even more preferably 30% by mass or more and 85% by mass or less, based on the total weight of the emulsion.

[0066] The emulsion preferably contains a thickening polysaccharide, which can improve the water retention of the emulsion. The thickening polysaccharide is not particularly limited, but the above-mentioned polysaccharides can be used.

[0067] The content of the thickening polysaccharide in the emulsion is preferably 0.1% by mass or more and 5% by mass or less, and more preferably 0.5% by mass or more and 3% by mass or less, based on the total mass of the emulsion.

[0068] The emulsion preferably contains a protein, which increases the adhesion between the lean meat-like portion and the fatty meat-like portion. The protein is not particularly limited, but the proteins already mentioned can be used.

[0069] The protein content in the emulsion is preferably 0.1% by mass or more and 10% by mass or less, and more preferably 0.5% by mass or more and 5% by mass or less, based on the total mass of the emulsion.

[0070] The emulsion may contain a surfactant. The surfactant contained in the emulsion may be an edible surfactant. Examples of edible surfactants include glycerin fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, polyglycerin condensed ricinoleic acid esters, and lecithin.

[0071] The glycerin fatty acid ester preferably contains monoglyceride as a main component. The monoglyceride is preferably a monoester of glycerin with a saturated or unsaturated fatty acid having from 2 to 24 carbon atoms. Examples of fatty acids include behenic acid, stearic acid, palmitic acid, and the like. The glycerin fatty acid ester may contain a diglyceride. The diglyceride is preferably a diester of glycerin and a saturated or unsaturated fatty acid having from 2 to 24 carbon atoms.

[0072] The polyglycerol fatty acid ester is preferably an ester of a saturated or unsaturated fatty acid having from 2 to 24 carbon atoms with polyglycerol. Specific examples of polyglycerol fatty acid esters include polyglyceryl monomyristate, polyglyceryl dimyristate, polyglyceryl trimyristate, polyglyceryl monopalmitate, polyglyceryl dipalmitate, polyglyceryl tripalmitate, polyglyceryl monostearate, polyglyceryl distearate, polyglyceryl tristearate, polyglyceryl monoisostearate, polyglyceryl diisostearate, polyglyceryl triisostearate, polyglyceryl monooleate, polyglyceryl dimonooleate, and polyglyceryl trimonooleate.

[0073] Organic acid monoglycerides are those in which the hydroxyl groups derived from glycerin in monoglycerides are further esterified with organic acids. Examples of organic acids include citric acid, succinic acid, acetic acid, and lactic acid, with citric acid and succinic acid being preferred, and citric acid being more preferred.

[0074] Sorbitan fatty acid ester refers to an esterification product of sorbitan and a fatty acid. The sorbitan fatty acid ester is preferably an ester of sorbitan and a saturated or unsaturated fatty acid having from 2 to 18 carbon atoms. Specific examples of sorbitan fatty acid esters include sorbitan monocaprate, sorbitan monolaurate, sorbitan monopalmitate, sorbitan monostearate, sorbitan distearate, sorbitan sesquistearate, sorbitan tristearate, sorbitan trioleate, sorbitan monoisostearate, sorbitan sesquiisostearate, sorbitan monooleate, sorbitan sesquioleate, and sorbitan coconut oil fatty acid.

[0075] Propylene glycol fatty acid esters are esters of fatty acids and propylene glycol. The fatty acid used in the synthesis of the propylene glycol fatty acid ester is preferably a saturated or unsaturated fatty acid having from 2 to 24 carbon atoms. Specific examples of propylene glycol fatty acid esters include propylene glycol palmitate, propylene glycol stearate, and propylene glycol behenate.

[0076] Sucrose fatty acid esters are esters of sucrose and fatty acids. The fatty acid used in the synthesis of sucrose fatty acid ester is preferably a saturated or unsaturated fatty acid having 2 to 24 carbon atoms. The sucrose fatty acid ester is preferably an ester of sucrose with one or more fatty acids selected from the group consisting of caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, arachidic acid, and behenic acid.

[0077] The polyglycerol condensed ricinoleic acid ester is an esterification product of a polyglycerol fatty acid ester and a ricinoleic acid condensate. Specific examples of polyglycerol condensed ricinoleic acid esters include esters of the compounds described above as specific examples of polyglycerol fatty acid esters with ricinoleic acid condensates.

[0078] Lecithin refers to phosphatidylcholine itself or a mixture containing at least phosphatidylcholine. A mixture containing at least phosphatidylcholine is generally a mixture that may contain, in addition to phosphatidylcholine, phosphatidylserine, phosphatidylethanolamine, phosphatidylinositol, N-acylphosphatidylethanolamine, phosphatidylglycerol, phosphatidic acid, lysophosphatidylcholine, lysophosphatidic acid, sphingomyelin, sphingoethanolamine, etc.

[0079] As the lecithin, enzymatically decomposed lecithin (so-called lysolecithin) can be used. The enzymatically degraded lecithin is a composition containing lysophosphatidylcholine in which one fatty acid contained in the phosphatidylcholine molecule has been lost by an enzyme such as phospholipase. Note that in the oil-in-water emulsion composition of the present disclosure, the enzymatically degraded lecithin includes so-called hydrogenated enzymatically degraded lecithin, which has been subjected to a hydrogenation treatment to convert the bound fatty acid into a saturated fatty acid, thereby improving its oxidative stability.

[0080] The HLB value of the surfactant is preferably 8 or more, more preferably 10 or more, and even more preferably 12 or more, from the viewpoint of emulsifying and dispersing properties, for example. The upper limit of the HLB value of the emulsifier is not particularly limited, but is generally 20 or less, and preferably 18 or less. That is, the HLB value of the surfactant is preferably 8 or more and 20 or less, more preferably 10 or more and 18 or less, and even more preferably 12 or more and 18 or less. HLB refers to the hydrophilic-hydrophobic balance that is usually used in the field of surfactants. The HLB value is calculated using the Kawakami formula shown below. When using commercially available surfactants, the catalog data of the product should be used first.

[0081] HLB = 7 + 11.7 log(Mw / Mo) Here, Mw represents the formula weight of the hydrophilic group of the surfactant, and Mo represents the formula weight of the hydrophobic group of the surfactant. The hydrophobic group of a surfactant is an atomic group with low affinity for water. Examples of the hydrophobic group include an alkyl group, an alkenyl group, an alkylsilyl group, and a perfluoroalkyl group. Specifically, when the surfactant is the above-mentioned "glycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin condensed ricinoleate ester, or lecithin," the hydrophobic group refers to an alkyl group and an alkenyl group derived from a fatty acid. The hydrophilic group of a surfactant is an atomic group that has a high affinity for water. Specifically, it refers to an atomic group other than the hydrophobic group in the structure of the surfactant.

[0082] -gel- It is preferable that the fat-like portion contains a gel, since even if a temperature change occurs, the oil contained in the fat-like portion does not flow out, thereby maintaining an appearance more similar to that of a block of meat, and from the viewpoint of easily obtaining a texture similar to that of a block of meat. A gel refers to a substance that contains at least water and behaves as an elastic solid. Elasticity is the property of an object that, when deformed by an external force, tends to return to its original shape after the external force is removed. The gel preferably contains an edible gelling agent. Edible gelling agents include thickening polysaccharides. Specific examples of thickening polysaccharides include agar, carrageenan (κ-carrageenan, ι-carrageenan), alginic acid, alginates, agarose, furcellaran, gellan gum, glucono-delta-lactone, Azotobacter vinelandii gum, xanthan gum, pectin, guar gum, locust bean gum, tara gum, cassia gum, glucomannan, tragacanth gum, karaya gum, pullulan, gum arabic, arabinogalactan, dextran, carboxymethylcellulose sodium salt, methylcellulose, psyllium sheet gum, and starch. Examples of suitable sugars include chitin, chitosan, curdlan, tamarind seed gum, soybean polysaccharides, gelatin, psyllium, hydroxypropyl methylcellulose, hydroxyethyl cellulose, carboxymethyl cellulose, and dextrin.

[0083] The gelling agent is preferably used together with a gelation promoter. The gelation accelerator is a compound that accelerates gelation upon contact with a gelling agent, and exerts its function through a specific combination with the gelling agent. Preferred combinations of gelling agents and gelation promoters are as follows:

[0084] 1) A combination of polyvalent metal ions (specifically, alkali metal ions such as potassium, or alkaline earth metal ions such as calcium and magnesium) as a gelation accelerator and carrageenan, alginate, gellan gum, Azotobacter vinelandii gum, pectin, carboxymethylcellulose sodium salt, etc. as a gelling agent.

[0085] 2) A combination of boric acid or other boron compounds as a gelling promoter and guar gum, locust bean gum, tara gum, cassia gum, etc. as a gelling agent.

[0086] 3) A combination of an acid or alkali as a gelation promoter and alginate, glucomannan, pectin, chitin, chitosan, curdlan, or the like as a gelling agent.

[0087] 4) A water-soluble polysaccharide that reacts with a gelling agent to form a gel is used as a gelation accelerator. Specific examples include a combination of xanthan gum as the gelling agent and cassia gum as the gelation accelerator, and a combination of carrageenan as the gelling agent and locust bean gum as the gelation accelerator.

[0088] From the viewpoint of obtaining a raw meat-like meat substitute that has an appearance and texture similar to that of a whole piece of meat, the preferred combination of gelling agent and gelling promoter is the above-mentioned "1) combination of a polyvalent metal ion (specifically, an alkali metal ion such as potassium, or an alkaline earth metal ion such as calcium or magnesium) as a gelling promoter and carrageenan, alginate, gellan gum, Azotobacter vinelandii gum, pectin, carboxymethylcellulose sodium salt, or the like as a gelling agent."

[0089] -Components contained in the fat-like portion- The fat-like portion preferably has any of the following component forms: (1) The fat-like part contains oils and fats as its main component. (2) The fat-like portion contains an emulsion as the main component. (3) The fat-like portion includes oils and gels. Here, the term "main component" means that the component in question accounts for 90% by mass or more of the total fat-like portion.

[0090] (1) When the fatty portion contains oil or fat as the main component (hereinafter referred to as "example (1) of the fatty portion") When the fat-like portion is "Fat-like portion example (1)", the content of fats and oils contained in the fat-like portion is preferably 90% by mass or more, more preferably 92% by mass or more, and even more preferably 95% by mass or more, based on the entire fat-like portion. In addition, when the fat-like portion is "Fat-like portion example (1)", the upper limit of the content of fats and oils contained in the fat-like portion may be 99% by mass or less, or 98% by mass or more, based on the total amount of the fat-like portion, taking into consideration additives contained in the fats and oils.

[0091] When the fat-like portion is "Fat-like portion example (1)", it is preferable to use fats and oils that become cloudy when solidified, in order to obtain a raw meat-like substitute meat that has an appearance similar to that of a chunk of meat. When the fat-like moiety is "fatty moiety example (1)", the fats and oils used are preferably, specifically, coconut oil, palm oil, shea butter, cocoa butter, etc.

[0092] (2) When the fat-like portion contains an emulsion as the main component (hereinafter referred to as example (2) of the fat-like portion) Since emulsions are often white, when the fat-like portion contains an emulsion as a main component, the fat-like portion also tends to be white. Therefore, by making the fat-like portion into the form of Fat-like Portion Example (2), a raw meat-like meat substitute with an appearance closer to that of a whole piece of meat can be obtained. The emulsion may be an oil-in-water emulsion or a water-in-oil emulsion.

[0093] When the fat-like portion is "Fat-like portion example (2)", the content of the emulsion is preferably 90% by mass or more, more preferably 92% by mass or more, and even more preferably 95% by mass or more, based on the total amount of the fat-like portion. In addition, when the fat-like portion is "Fat-like portion example (2)", the upper limit of the content of the emulsion contained in the fat-like portion may be 99% by mass or less, or 98% by mass or more, based on the total amount of the fat-like portion, taking into consideration the addition of additives, etc.

[0094] The content of fats and oils contained in the emulsion is preferably 5% by mass or more and less than 90% by mass, more preferably 10% by mass or more and 80% by mass or less, and even more preferably 15% by mass or more and 70% by mass or less, based on the total mass of the emulsion.

[0095] The water content in the emulsion is preferably 10% by mass or more and 95% by mass or less, more preferably 20% by mass or more and 90% by mass or less, and even more preferably 30% by mass or more and 85% by mass or less, based on the total weight of the emulsion.

[0096] The content of the surfactant contained in the emulsion is preferably 0.01% by mass or more and 5% by mass or less, more preferably 0.05% by mass or more and 4% by mass or less, and even more preferably 0.1% by mass or more and 3% by mass or less, based on the total weight of the emulsion.

[0097] (3) When the fatty part contains oil and fat and gel (hereinafter referred to as example (3) of the fatty part) When the fat-like portion contains oils and a gel, the oils and fats contained in the fat-like portion are easily retained by the gel even when a temperature change occurs. Therefore, even when a temperature change occurs, the oils and fats are less likely to flow out of the fat-like portion, making it easier to maintain an appearance similar to that of a chunk of meat. Furthermore, even when the raw meat-like substitute is cooked, the oils and fats are easily retained by the gel, and when the cooked raw meat-like substitute is eaten, the oils and fats contained in the fat-like portion overflow, making it easier to obtain a texture more similar to that of a cooked chunk of meat.

[0098] In order to make it more difficult for the fat to flow out of the fat-like portion, when the fat-like portion is in the form of fat-like portion example (3), the fat is preferably encapsulated in a gel. When the oil or fat is encapsulated in the gel, it is preferable that the oil or fat is present in a large number dispersed in the gel in a nearly spherical state (hereinafter referred to as "oil droplets"). The particle size of the oil droplets is preferably 20 μm or more and 500 μm or less, more preferably 30 μm or more and 400 μm or less, and even more preferably 50 μm or more and 300 μm or less.

[0099] By encapsulating the fats and oils in the gel, even if the raw meat-like substitute is heat-sterilized after formation, the fats and oils contained in the fat-like portion are prevented from dissolving and flowing down from the fat-like portion, and therefore, even if the raw meat-like substitute is heat-sterilized, the fat-like portion can be maintained, and the hygienic shelf life of the raw meat-like substitute can be improved.

[0100] The particle size of the oil droplets is measured by observing the fat-like portion under a transmitted light microscope. As a transmission microscope, for example, an inverted microscope Axio Observer.Z1 manufactured by Zeiss can be used. The procedure for measuring the particle size of oil droplets will be described below. The oil was solidified at a temperature below its melting point, and the gel was dissolved with 3% sodium carbonate or similar to recover oil droplets from the fat-like portion. These were then placed on a 60 mm diameter polystyrene dish. The recovered oil droplets were then observed under a transmission optical microscope and photographed at 5x objective magnification. More than 200 images of oil droplets were selected from the photographed image, and the equivalent circle diameter (the diameter of a perfect circle equivalent to the area of the oil droplet image) of each oil droplet was calculated using image processing software (e.g., ImageJ). The arithmetic mean of the calculated equivalent circle diameters of each oil droplet was calculated, and this arithmetic mean was used as the particle size of the oil droplets.

[0101] When the fat-like portion contains fats and oils encapsulated in a gel, it is preferred that the transparency of the fat-like portion be improved by heating. The fat contained in the chunk of meat is almost white when raw, but becomes more transparent when cooked. Therefore, by configuring the raw meat substitute according to this embodiment, the raw meat substitute is likely to have an appearance similar to that of a chunk of meat when cooked.

[0102] Whether or not the transparency of the fat-like portion is improved by heating is determined by the following procedure. The transparency of the fat-like portion of the raw meat substitute is measured at three randomly selected locations using a Konica Minolta Color Reader CR-10Plus, and the arithmetic mean of the obtained values is designated as Measurement A. The raw meat substitute is placed with the measurement site side down on a hot plate with a surface temperature of 160°C and heated by leaving it to stand for two minutes. The heated raw meat substitute is removed from the hot plate, and the transparency of the measurement portion after heating is measured using the same procedure as Measurement A, and the arithmetic mean of the obtained values is designated as Measurement B. If Measurement B shows higher transparency than Measurement A, it is determined that the transparency of the fat-like portion has improved due to heating.

[0103] When the fatty portion is "Fatty portion example (3)", the content of fats and oils is preferably 10% by mass or more and 70% by mass or less, more preferably 15% by mass or more and 60% by mass or less, and even more preferably 20% by mass or more and 50% by mass or less, based on the total amount of the fatty portion.

[0104] When the fat-like portion is "Fat-like portion example (3)", the gel content is preferably 30% by mass or more and 90% by mass or less, more preferably 40% by mass or more and 85% by mass or less, and even more preferably 50% by mass or more and 80% by mass or less, based on the entire fat-like portion.

[0105] -Shape of the fat-like part- The area of the fat-like portion on the surface relative to the total surface area (hereinafter, sometimes simply referred to as "surface area ratio of fat-like portion") is 3% or more.

[0106] The surface area ratio of the fat-like portion is measured by the following procedure. First, the surface of the substitute meat is photographed with a digital camera. At this time, the direction in which the substitute meat is photographed is arbitrary as long as the entire image of the substitute meat is included in the photographed image. The photographing conditions are as follows: Shooting conditions Digital camera: Fujifilm, model GFX100 Lens: GF63mmF2.8R WR Shooting mode: Monochrome Aperture: F4 Shutter speed: 1 / 30 ISO sensitivity: 100 Light intensity on the surface of the substitute meat: EV=9 1280lux Background when shooting: White The obtained image of the meat substitute is imported into Photoshop (registered trademark, manufactured by Adobe), and pixels with gray value levels above the medium level are converted to white, and pixels below that level are converted to black. The image of the meat substitute is identified within the image. The area of the white part in the image of the meat substitute is calculated as a percentage, assuming the area of the image of the meat substitute to be 100, and this is taken as the surface area ratio of the fat-like part.

[0107] The surface area ratio of the fat-like portion is preferably changed depending on the type of meat to be imitated. For example, when the meat to be imitated is a low-fat cut such as beef tenderloin or pork tenderloin, the surface area ratio of the fat-like portion is preferably 3% or more and 20% or less, and more preferably 3% or more and 15% or less. Furthermore, for example, when the meat to be imitated is a fatty part of a meat such as beef belly, sirloin, or pork belly, the surface area ratio of the fat-like part is preferably 20% or more and 60% or less, and more preferably 30% or more and 50% or less.

[0108] The surface fat-like portion has a minor axis of 1 mm or more, and includes a portion in which the major axis of the surface fat-like portion is 3.0 times or more the minor axis. From the viewpoint of producing a raw meat-like meat substitute that has an appearance more similar to that of a whole piece of meat, the minor axis of the fat-like portion on the surface is preferably 1.1 mm or more and 5 mm or less, more preferably 1.2 mm or more and 4 mm or less, and even more preferably 1.3 mm or more and 3 mm or less. From the viewpoint of producing a raw meat-like meat substitute that has an appearance more similar to that of a whole piece of meat, the major axis of the fat-like portion on the surface is preferably 4.0 times or more, more preferably 5.0 times or more, relative to the minor axis. Here, the upper limit of the major axis of the fat-like portion on the surface is not particularly limited, but may be set to the same length as any side of the surface of the raw meat-like substitute meat. Furthermore, from the viewpoint of producing a raw meat-like meat substitute that has an appearance similar to that of a whole piece of meat, it is preferable that the fat-like portion has a branched shape. Having a branched shape means having a shape in which fat-like portions extending in different directions intersect with each other.

[0109] Examples of the branched fat-like portion include a fat-like portion having a minor axis of 1 mm or more, a plurality of portions in which the major axis of the surface fat-like portion is 3.0 times or more the minor axis, and a shape in which portions in which the minor axis of the surface fat-like portion is 1 mm or more, and the major axis of the surface fat-like portion is 3.0 times or more the minor axis, intersect with each other.

[0110] The procedure for measuring the major and minor axes of the surface fat-like portion will be described with reference to Figures 2 to 5. Figures 2 to 5 are schematic front views showing an example of a raw meat-like meat substitute having a lean meat-like portion and a fat-like portion. The major axis and minor axis of the fat-like portion are measured on the surface of the raw meat-like substitute meat to be measured, within a square of 4 cm in length and 4 cm in width (hereinafter also referred to as "unit area"). The position of the unit area is not particularly limited as long as the entire area of the unit area is included in the surface of the raw meat-like substitute meat to be measured.

[0111] On the surface of the fresh meat substitute, among the ellipses inscribed in the fat-like portion contained in a unit area, the major axis (the length between points A and B in Figures 2 to 5) and the minor axis (Figures 2 to 5) of the ellipse with the largest area are Measure the length between point C and point D (see Figures 2 to 5).

[0112] Here, an ellipse inscribed in the fat-like portion refers to an ellipse whose entire range is included in the fat-like portion of the surface of the fresh meat-like substitute meat, and whose periphery at least partially contacts the boundary line between the fat-like portion and the lean portion of the surface of the fresh meat-like substitute meat (here, an ellipse is a curve created from a set of points whose sum of distances from two foci is constant). The major axis of an ellipse refers to the length of the line segment that is included inside the ellipse and passes through the two focal points (that is, the length between points A and B in FIGS. 2 to 5). The minor axis of an ellipse refers to the length of the line segment included inside the ellipse among the perpendicular bisectors of the line segments included inside the ellipse (that is, the length between points C and D in FIGS. 2 to 5).

[0113] The major axis of the measured ellipse (i.e., the length between points A and B in Figures 2 to 5) is defined as the major axis of the fat-like portion. The minor axis of the measured ellipse (i.e., the length between points C and D in Figures 2 to 5) is defined as the minor axis of the fat-like portion. In other words, when the minor axis of the measured ellipse is 1 mm or more and the major axis of the measured ellipse is 3.0 times or more the minor axis of the measured ellipse, the surface fat-like portion includes a portion where the minor axis is 1 mm or more and the major axis of the surface fat-like portion is 3.0 times or more the minor axis.

[0114] The depth of the surface fat-like portion is preferably 100 μm or more, more preferably 150 μm or more, and even more preferably 200 μm or more. By making the depth of the fat-like portion on the surface 100 μm or more, a raw meat substitute with an appearance more similar to that of a whole piece of meat can be produced.

[0115] The depth of the superficial fat-like portion is measured by observation with a reflected light microscope. As a reflection optical microscope, for example, an inverted microscope Axio Observer.Z1 manufactured by Zeiss can be used. The procedure for measuring the depth of the superficial fat-like portion is described below. The fat-like portion to be observed is cut in a direction perpendicular to the surface of the fat-like portion. At this time, force is applied to the fat-like portion in a direction parallel to the surface of the fat-like portion so as not to apply force perpendicular to the surface of the fat-like portion. The cut surface is observed under a microscope, and the length of the fat-like portion in the direction perpendicular to the surface of the fat-like portion is measured, which is taken as the depth of the fat-like portion.

[0116] It is preferable that the raw meat-like meat substitute contains fats and oils encapsulated in a gel. Here, "inside" means that it is not present on the surface of the raw meat-like meat substitute. By containing fats and oils encapsulated in a gel inside the raw meat-like meat substitute, the fats and oils tend to remain inside the raw meat-like meat substitute, which makes it easier to obtain a raw meat-like meat substitute that maintains a texture closer to that of livestock meat.

[0117] Here, the oil and fat contained in the gel contained inside the raw meat-like substitute meat can be the same as the oil and fat contained in the fat-like portion. Furthermore, the gel containing fats and oils contained inside the raw meat-like substitute meat can be the same as the gel contained in the fat-like portion.

[0118] (Appearance of raw meat substitute) An example of the appearance of the raw meat-like substitute meat according to the present disclosure is shown in FIGS. 7 to 10 are photographs showing the appearance of examples of the surface of a raw meat-like meat substitute when viewed from above in the thickness direction. 11 to 14 are photographs showing examples of the surface of a raw meat substitute meat according to the present disclosure when viewed from the side at angles of 90° each. The raw meat-like substitute meat of the present disclosure can be produced in multiple types with different appearances by, for example, selecting the appearance of the raw meat-like substitute meat viewed from above from Figures 7 to 10 and selecting the appearance of the raw meat-like substitute meat viewed from the side from Figures 11 to 14 and combining them.

[0119] (Standard deviation of cumulative orientation degree and orientation angle in the fiber direction in the cross section of raw meat substitute) The raw meat-like meat substitute according to the present disclosure preferably has an integrated degree of fiber orientation of 1.1 or more in a cross section parallel to the fiber axis direction of the fiber bundle-shaped texturing protein. Furthermore, the raw meat-like meat substitute according to the present disclosure preferably has a standard deviation of the fiber orientation angle of 20 or less in a cross section parallel to the fiber axis direction of the fiber bundle-shaped texturing protein. Hereinafter, the "integral degree of orientation in the fiber direction in a cross section parallel to the fiber axis of the fiber bundle-shaped texturing protein" will also be simply referred to as the "integral degree of orientation." Furthermore, the "standard deviation of the orientation angle of the fiber direction in the cross section parallel to the fiber axis of the fiber bundle-shaped texturing protein" is also simply referred to as the "standard deviation of the orientation angle."

[0120] From the viewpoint of appearance, cross section and texture, the cumulative degree of orientation is preferably 1.1 or more, more preferably 1.15 or more, and even more preferably 1.2 or more. The standard deviation of the orientation angle is preferably 20 or less, more preferably 15 or less, and even more preferably 10 or less.

[0121] The cumulative degree of orientation and the standard deviation of the orientation angle of the raw meat-like meat substitute are calculated by the method of Non-Patent Document 1 from an image of a cross section of the raw meat-like meat substitute. Non-patent 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

[0122] (Method for measuring the cumulative degree of orientation and standard deviation of orientation angle of raw meat-like substitute) Specifically, the integrated degree of orientation and the standard deviation of the orientation angle are calculated as follows. (cross-sectional photography) The raw meat-like substitute is cut along its thickness to expose the cross section, and the cross section of the raw meat-like substitute is photographed under the following conditions. At this time, the raw meat-like substitute is cut along the direction parallel to the fiber axis of the fiber bundle-like texturized protein, and the exposed cross section is photographed. Photographing is performed 25 times at different locations to obtain a total of 25 cross-sectional images of the raw meat-like substitute.

[0123] Shooting conditions Digital camera: Fujifilm, model GFX100 Lens: GF63mmF2.8R WR Shooting mode: Monochrome Aperture: F4 Shutter speed: 1 / 30 ISO sensitivity: 100 Light intensity on the surface of the substitute meat: EV=9 1280lux Background when shooting: White

[0124] From the 25 cross-sectional images obtained by photography, a portion of the cross section of the fresh meat substitute, equivalent to a square with one side measuring 25 mm, was cut out as a unit area and converted into a 512 x 512 pixel image. One unit area was cut out for each cross-sectional image, resulting in a total of 25 unit areas.

[0125] Next, the integrated orientation degree and the standard deviation of the orientation angle are calculated from the 25 unit areas obtained by the above procedure as follows.

[0126] Calculation of cumulative orientation degree For a unit area, an image is subjected to Fourier transform and polar coordinate transformation based on Non-Patent Document 1 to convert it into an amplitude spectrum, which is then integrated at 25 points and approximated to obtain an approximate ellipse. The degree of orientation is then calculated from the approximate ellipse and taken as the integrated degree of orientation.

[0127] Calculation of standard deviation of orientation angle An approximate ellipse is obtained from the data converted into an amplitude spectrum by performing a Fourier transform and a polar coordinate transform on the image for each unit area based on Non-Patent Document 1. One approximate ellipse is obtained per unit area, resulting in a total of 25 approximate ellipses. The degree of orientation of each approximate ellipse is calculated, and the standard deviation of the values is taken as the standard deviation of the orientation angle. Here, when the orientation angle is near 0° (or 180°), the standard deviation becomes large. Therefore, the direction of photography or image is adjusted so that the stretching direction, the visually recognized orientation direction, or the orientation direction obtained by a temporary measurement is the up-down direction, i.e., the orientation angle is 45° to 135°, and the standard deviation is calculated.

[0128] The cumulative orientation degree and the standard deviation of the orientation angle are calculated using the non-destructive paper surface fiber orientation analysis program FiberOri8single03.exe. The following website may also be used as a non-destructive paper surface fiber orientation analysis program: http: / / www.enomae.com / FiberOri / index.htm Here, if the size of the raw meat-like substitute meat is less than 25 mm, the same raw meat-like substitute meat is stacked so that the fiber orientation is in the same direction to make a size of 25 mm or more, and then photographed and the standard deviation of the cumulative orientation degree and orientation angle is calculated.

[0129] As an example of the cumulative degree of orientation and the standard deviation of the orientation angle, a schematic front view showing an example of a cross section of a raw meat-like meat substitute according to the present disclosure is shown in Figure 15. Figure 15 shows an example in which the cumulative degree of orientation is 1.35 and the orientation angle is 98°.

[0130] <Method of manufacturing raw meat substitute> The method for producing a raw meat-like substitute according to the present disclosure preferably includes forming a red-stained lean meat-like portion, forming grooves in the formed lean meat-like portion to a depth of 100 μm or more from the surface, or forming a red-stained lean meat-like portion while forming grooves in the lean meat-like portion to a depth of 100 μm or more from the surface (lean meat-like portion forming step), and then attaching oil or fat to the grooves to form a fat-like portion (fat-like portion forming step).

[0131] (Lean meat-like portion formation process) The lean meat-like portion forming step is a step of forming a lean meat-like portion colored red and forming grooves in the formed lean meat-like portion to a depth of 100 μm or more from the surface, or a step of forming a lean meat-like portion colored red while forming grooves in the lean meat-like portion to a depth of 100 μm or more from the surface.

[0132] An example of the procedure for forming a red-colored lean meat-like portion is as follows. Step (1-1): A lean meat-like raw material containing at least protein is extruded from an extruder, and the extruded lean meat-like raw material is colored red and then formed into a shape resembling the shape of lean meat. Step (1-2): Color commercially available soy meat with a red coloring agent, and mold the colored substitute meat into a shape that resembles the shape of lean meat. Step (1-3): A lean meat-like portion raw material containing at least protein and a colorant is extruded from an extruder, and the extruded red-colored lean meat-like portion is formed into a shape resembling the shape of lean meat from a block of meat. Step (1-4): Shape commercially available red-colored soy meat into a shape that resembles the shape of lean meat. The above steps (1-1) to (1-4) will be explained in detail below.

[0133] -Procedure (1-1)- ·Lean meat-like ingredients The lean meat-like raw material contains at least protein, but preferably also contains water from the viewpoint of improving the efficiency of extrusion of the lean meat-like raw material from the extruder. The lean meat-like portion preferably contains 2 to 30 parts by mass of water per 10 parts by mass of protein.

[0134] Extrusion conditions The extruder is not particularly limited, and known single-screw extruders, non-intermeshing counter-rotating twin-screw extruders, intermeshing counter-rotating twin-screw extruders, and intermeshing co-rotating twin-screw extruders can be used.

[0135] The barrel temperature of the extruder is preferably 60°C or higher and 100°C or lower in the first half of the barrel (the section from the raw material supply section for the lean meat-like section to the center of the barrel), 90°C or higher and 170°C or lower in the center of the barrel (the center of the axial length of the barrel), and 140°C or higher and 180°C or lower in the second half of the barrel (the section from the center of the barrel to the tip of the barrel).

[0136] The extruder preferably has a die attached to the end of the barrel. The die is preferably one that produces a sheet-like extrudate. The gap (lip clearance) of the die discharge opening is preferably 1 mm or more and 10 mm or less, and the shape may be either circular or flat. The length of the die is preferably 30 mm or more. The die may be a cooled die, which refers to a die that is cooled, for example, by circulating a cooling liquid (such as water or glycol). The use of a cooling die tends to suppress expansion of the extruded lean meat-like portion raw material, and therefore the lean meat-like portion produced using the lean meat-like portion raw material extruded using the cooling die tends to be fibrous. When a cooling die is used, the temperature of the discharge opening of the cooling die is preferably set to 90°C or higher and 120°C or lower.

[0137] ·Molding The extruded lean meat-like portion is preferably cut into pieces for use as needed. From the viewpoint of producing a raw meat substitute that has an appearance similar to that of a whole piece of meat, it is preferable that, for example, the length of the extruded lean meat-like portion in the extrusion direction of the raw material is 0.1 to 2 times the length in the fiber direction of the raw meat-like substitute (the length of the raw meat-like substitute in the extrusion direction when the extruded lean meat-like portion raw material is extruded in nearly the same direction to produce the raw meat-like substitute), and that the length in the direction perpendicular to the extrusion direction is 2 mm to 8 mm.

[0138] The extruded lean meat-like portion raw material is preferably colored red using a coloring agent. The coloring agent is preferably an edible red coloring agent. Examples of coloring agents include natural beetroot red pigment, cochineal pigment, gardenia red pigment, etc., and among these, natural beetroot red pigment is preferred. Natural beetroot red pigment has the property of fading when heated, and therefore, in a raw meat-like meat substitute obtained using natural beetroot red pigment as a coloring agent, the lean meat-like portion is red before cooking and turns to a color close to brown after cooking, resulting in a raw meat-like meat substitute that has an appearance similar to that of a whole piece of meat even during the cooking process.

[0139] It is preferable to add a binder to the extruded lean meat-like portion raw material, and a seasoning may also be added as needed. The extruded raw material of the lean meat-like portion is collected in a block form and formed into a shape similar to that of a block of meat, thereby producing the lean meat-like portion of the raw meat-like substitute. From the viewpoint of obtaining a raw meat-like substitute meat having a texture closer to that of whole meat, when the extruded lean meat-like raw material is collected in a block, it is preferable to align the extrusion directions of the extruded lean meat-like raw material in nearly the same direction. Alternatively, the extruded lean meat-like portion of the raw material may be collected in a lump form, and then the extrusion direction of the lean meat-like portion inside may be aligned in the same direction by applying pressure to flatten it, or by passing it through a tubular space.

[0140] -Steps (1-2)- The procedure for forming the red-colored lean meat-like portion may be a procedure in which commercially available soy meat is colored with a red coloring agent and the colored substitute meat is formed into a shape resembling the shape of lean meat from a block of meat. Soy meat is a food ingredient artificially produced using ingredients containing vegetable protein derived from soybeans, and has a texture similar to that of animal meat.

[0141] It is preferable to cut the soybean meat into pieces as needed. From the viewpoint of making a raw meat substitute that has an appearance similar to that of a block of meat, for example, in the case of fibrous soy meat, the vertical width is set to 0.1 to 2 times the length in the fiber direction of the raw meat substitute (when the directions of the fiber bundles of soy meat are aligned in nearly the same direction to produce a raw meat substitute, the length of the raw meat substitute in the direction of the fiber bundles). It is preferable that the width is 2 mm or more and 8 mm or less, and the thickness is 1 mm or more and 5 mm or less. In the case of spongy soy meat, it is preferable to prepare it by splitting it along a structure similar to the fiber bundles of the muscle-like tissue of soy meat.

[0142] The soy meat is preferably colored red using a coloring agent. Examples of the coloring agent include the same coloring agents as those listed in step (1-1). It is also preferable to add a binder to the soy meat, and a seasoning may be added as needed. The meat is collected in a block and formed into a shape similar to that of a block of meat, thereby producing a lean meat-like portion of the raw meat-like substitute meat. In order to obtain a raw meat-like substitute meat having a texture closer to that of a whole piece of meat, when collecting soy meat into chunks, it is preferable to align the directions of the structures similar to the fiber bundles of the muscle-like tissue of the soy meat in nearly the same direction.

[0143] -Steps (1-3)- It is preferable to produce the lean meat-like portion in the same manner as in procedure (1-1), except that instead of adding the colorant to the raw material of the lean meat-like portion after extrusion molding, the raw material of the lean meat-like portion before extrusion molding is extruded using a material to which the colorant has been added.

[0144] -Steps (1-4)- It is preferable to produce a lean meat-like portion in the same manner as in step (1-2), except that soy meat that has been pre-colored red is used instead of coloring commercially available soy meat with a coloring agent.

[0145] The method for forming grooves of 100 μm or more in depth on the surface of the lean meat-like portion is not particularly limited, and examples thereof include pressing with a mold and cutting the surface of the lean meat-like portion with a blade or the like after molding. In this case, the grooves formed on the surface of the lean meat-like portion are preferably formed so that the area of the surface fatty portion relative to the total surface area is 3% or more, the minor axis of the surface fatty portion is 1 mm or more, and the major axis of the surface fatty portion is 3.0 times or more the minor axis.

[0146] From the viewpoint of obtaining a raw meat-like meat substitute that has an appearance similar to that of a whole piece of meat, a method of forming grooves with a depth of 100 μm or more on the surface of the lean meat-like portion is preferably to form the grooves using a mold. When the grooves are formed using a mold, it is preferable to form the grooves using a mold while molding the lean meat-like portion. When a method of pressing with a mold is used as a method of forming grooves with a depth of 100 μm or more on the surface of the lean meat-like portion, the mold that can be used is, for example, the mold shown in FIG. The mold shown in Figure 6 has protrusions that are provided to obtain grooves with a shape similar to the shape of the fat of a block of meat. Area C in Figure 6 is the protruding part, and the grooves are formed when the lean meat-like raw material comes into contact with C. On the other hand, the area D in FIG. 6 (the whitish area in FIG. 6) is a portion that does not have any protrusions.

[0147] <Method of manufacturing raw meat substitute> Another embodiment of the method for producing a raw meat-like substitute meat will be described below. The method for producing a raw meat-like meat substitute according to the present disclosure includes a first step of mixing a fiber bundle-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 fiber axes of the fiber bundle-shaped texturing proteins are oriented in one direction. Another embodiment of the method for producing a raw meat-like substitute meat according to the present disclosure will be described below, but the present disclosure is not limited thereto.

[0148] (preparation process) The method for producing a fresh meat-like meat substitute according to the present disclosure may include a step of preparing a fiber bundle-like textured protein prior to the first step. The fiber bundle-organizing protein used may be a prepared fiber bundle-organizing protein or a commercially available fiber bundle-organizing protein.

[0149] When preparing a fiber bundle-like textured protein, it is preferable to extrude a raw material containing a vegetable protein from an extruder. The extrusion conditions are preferably as follows:

[0150] Ingredients containing plant protein The vegetable protein-containing raw material contains at least vegetable protein, but from the viewpoint of improving extrusion efficiency, it preferably also contains water. The water content is preferably 2 to 30 parts by mass per 10 parts by mass of protein.

[0151] Extrusion conditions The extruder is not particularly limited, and known single-screw extruders, non-intermeshing counter-rotating twin-screw extruders, intermeshing counter-rotating twin-screw extruders, and intermeshing co-rotating twin-screw extruders can be used.

[0152] The barrel temperature of the extruder is preferably 60°C or higher and 100°C or lower in the first half of the barrel (the section from the raw material supply section to the center of the barrel), 90°C or higher and 170°C or lower in the center of the barrel (the center of the axial length of the barrel), and 140°C or higher and 180°C or lower in the second half of the barrel (the section from the center of the barrel to the tip of the barrel).

[0153] The extruder preferably has a die attached to the end of the barrel. The die is preferably one that produces a sheet-like extrudate. The gap (lip clearance) at the discharge port of the die is preferably 1 mm or more and 10 mm or less. The length of the die is preferably 30 mm or more. The die may be a cooled die, which refers to a die that is cooled, for example, by circulating a cooling liquid (such as water or glycol). The use of a cooling die tends to suppress the expansion of the extruded material, and therefore the textured protein extruded using a cooling die tends to be fibrous. When a cooling die is used, the temperature of the discharge opening of the cooling die is preferably set to 90°C or higher and 120°C or lower.

[0154] When using commercially available textured proteins, examples of fibrous bundle textured proteins that can be used include What the Cluck manufactured by Vegetarian Butcher and Apex 1000 manufactured by Fuji Oil.

[0155] (1st step) The first step is a step of mixing a fiber bundle-shaped texturing protein with a binder to obtain a mixture. The fiber bundle textured protein is synonymous with the fiber bundle textured protein contained in fresh meat-like meat substitute, and the preferred embodiments are also the same as the fiber bundle textured protein contained in fresh meat-like meat substitute.

[0156] The binder may be the same as the binder contained in the raw meat-like substitute. From the viewpoints of moldability, heat resistance, and texture, the binder preferably contains a thermoreversible gel-forming polysaccharide and a thermoirreversible gel-forming polysaccharide.

[0157] The content of the thermoreversible gel-forming polysaccharide is preferably 10% by mass or more and 90% by mass or less, more preferably 20% by mass or more and 80% by mass or less, and even more preferably 30% by mass or more and 70% by mass or less, based on the total weight of the binder. The content of the thermally irreversible gel-forming polysaccharide is preferably 10% by mass or more and 90% by mass or less, more preferably 20% by mass or more and 80% by mass or less, and even more preferably 30% by mass or more and 70% by mass or less, based on the total weight of the binder.

[0158] In the first step, the amount of binder added 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 even more preferably 5% by mass or more and 20% by mass or less, relative to the mass of the fiber bundle-shaped textured protein swollen with water.

[0159] The method for mixing the fiber bundle-like texturing protein and the binder is not particularly limited, and examples thereof include a method of mixing by hand and a method using a known mixer. The mixer may be a mixer, and the attachment preferably has a structure that scrapes up the matter adhering to the wall surface.

[0160] Before mixing the fiber bundle-structured protein with the binder, it is preferable to adjust the fiber bundle-structured protein to an appropriate size. Methods for adjusting the size of the fiber bundle-shaped organized protein include tearing the fiber bundle-shaped organized protein, cutting it with a blade, or both. The size of the fiber bundle-shaped textured protein can be adjusted by crushing it near the discharge port of the extruder in the above-mentioned (preparation step), or by crushing it using a meat disintegrator or the like after recovery from the extruder.

[0161] Before being mixed with a binder, the fiber bundle-shaped textured protein is preferably formed into dimensions of 2 mm to 35 mm in width and 35 mm to 500 mm in length. The thickness of the fiber bundle-like textured protein is not particularly limited, and is preferably adjusted appropriately depending on the thickness of the fiber bundle-like textured protein produced using an extruder, etc. The vertical width of the fiber bundle-like textured protein is preferably, for example, 0.1 to 2 times the vertical width of the raw meat-like meat substitute to be produced.

[0162] Here, when the raw meat-like meat substitute to be produced contains fats and oils, a fat chunk composition, other additives, etc., it is preferable to mix them together with the fiber bundle-shaped textured protein and a binder in the first step.

[0163] (2nd process) The second step is a step of stretching the mixture to obtain a stretched mixture in which the fiber axes of the fiber bundle-shaped texturing proteins are oriented in one direction.

[0164] The method for stretching the mixture obtained in the first step (hereinafter also referred to as the "first step mixture") is not particularly limited, as long as it results in a mixture after stretching in which the fiber axes of the fiber bundle-shaped texturing protein are oriented in one direction. Here, the fiber axis direction of the fiber bundle-structuring protein means the longitudinal direction of the fibers that form the muscle-like tissue. Furthermore, the fiber axis directions of the fiber bundle-like organizing proteins being oriented in one direction includes cases where the fiber axis directions of the fiber bundle-like organizing proteins are completely the same, and cases where the fiber axis directions of the fiber bundle-like organizing proteins are different but point in a certain direction.

[0165] The second step is preferably a step of stretching the mixture obtained in the first step to obtain a stretched mixture in which the cumulative degree of fiber orientation of the fiber bundle-shaped texturing protein in the cross section along the stretching direction (hereinafter also simply referred to as the "specific cumulative degree of orientation") is 1.1 or more, or the standard deviation of the orientation angle (hereinafter also simply referred to as the "standard deviation of the specific orientation angle") is 20 or less. From the viewpoints of appearance, cross section, and texture, the specific cumulative orientation degree is preferably 1.1 or more, more preferably 1.15 or more, and even more preferably 1.2 or more. The standard deviation of the specific orientation angle is preferably 20 or less, more preferably 15 or less, and even more preferably 10 or less.

[0166] The specific cumulative degree of orientation and the standard deviation of the specific orientation angle are values calculated by the method described in Non-Patent Document 1 above. Specifically, it is calculated from an image of a cross section of the stretched mixture in the stretching direction by the method described in Non-Patent Document 1.

[0167] (Method for measuring the standard deviation of the specific cumulative orientation degree and the specific orientation angle) Specifically, the specific cumulative degree of orientation and the standard deviation of the specific orientation angle are calculated as follows. (cross-sectional photography) The stretched mixture after the second step is heat-cured. The stretched mixture is then cut along the stretching direction to expose the cross section, and the cross section of the stretched mixture is photographed under the same photographing conditions as described above (Method for measuring the cumulative degree of orientation in the fiber direction and the standard deviation of the orientation angle in the cross section of a fresh meat substitute). Photographing is performed 25 times at different locations, resulting in a total of 25 cross-sectional images of the stretched mixture. From the 25 cross-sectional images obtained by photographing, a portion of the cross section of the stretched mixture corresponding to a square with one side measuring 25 mm is cut out as a unit area, and this is converted to 512 x 512 pixels. One unit area is cut out for each cross-sectional image, resulting in a total of 25 unit areas. From the 25 unit areas obtained by the above procedure, the specific cumulative orientation degree is calculated in the same manner as described above in "Calculation of the cumulative orientation degree", and the standard deviation of the specific orientation angle is calculated in the same manner as described above in "Calculation of the standard deviation of the orientation angle". Here, if the size of the stretched mixture is less than 25 mm, the same stretched mixture is overlapped so that the fiber orientation is in the same direction, and the size is made 25 mm or more, and then photographed and the standard deviation of the specific orientation angle is calculated.

[0168] From the viewpoint of the specific cumulative orientation degree and the standard deviation of the specific orientation angle, the method of stretching the mixture in the first step is as follows: (i) A method of passing the first-step mixture through an area surrounded by a set of rollers in a direction perpendicular to a plane including the rotation axes of the set of rollers, and pressing the first-step mixture with the rollers, thereby stretching the first-step mixture in a direction perpendicular to the plane including the rotation axes of the set of rollers; (ii) A method in which the first-step mixture is sandwiched between a pair of rollers whose rotation axes are parallel and rotating in the same direction, and the first-step mixture is pressed by reducing the distance between the rollers while rotating the first-step mixture, thereby stretching the first-step mixture in a direction parallel to the rotation axes of the rollers; (iii) A method in which the first-step mixture is stretched by passing it through a region surrounded by one roller and a guide arranged along a part of the outer periphery of the roller, and the width between the roller and the guide narrows along the direction of rotation of the roller, while rotating the first-step mixture, and pressing it. (iv) stretching the first step mixture by gripping and pulling the surface of the first step mixture; (v) A method of stretching the first-step mixture by pressing the first-step mixture with a plate.

[0169] The draw ratio of the mixture is preferably 2 times or more, more preferably 4 times or more, and even more preferably 6 times or more. The stretching ratio is the value obtained by dividing the length of the mixture after stretching in the stretching direction by the length of the mixture in the first step in the stretching direction. The stretching direction refers to the direction in which the first mixture is stretched in the second step.

[0170] -(i)- Here, we will explain in detail the method of passing the mixture through an area surrounded by a set of rollers (hereinafter also referred to as a "roller set") in a direction perpendicular to the plane including the rotation axes of the set of rollers, and pressing the mixture with the rollers to stretch the mixture in the direction perpendicular to the plane including the rotation axes of the set of rollers. Here, "perpendicular" includes a range that can be regarded as a substantially right angle (specifically, a range of 90°±10°).

[0171] Examples of a method for passing the mixture through an area surrounded by a set of rollers in a direction perpendicular to a plane including the rotation axes of the set of rollers include a method in which either the set of rollers or the first-step mixture is moved to pass the first-step mixture through an area surrounded by a set of rollers. From the viewpoint of simplifying the production continuity process, it is preferable to move the first step mixture. The method for moving the first-step mixture is not particularly limited, and the first-step mixture may be wrapped in a film and moved by pulling the film as a carrier.

[0172] An example of the roller set arrangement is shown in FIG. Figure 16 is a diagram showing the process of passing the first step mixture 1 through an area surrounded by a set of rollers (roller set) 2 to stretch the first step mixture 1 and obtain the stretched mixture 4.

[0173] The first step mixture 1 is passed through the area surrounded by the set of rollers 2 in a direction perpendicular to the plane containing the rotation axes of the rollers included in the set of rollers 2 (i.e., the direction of the thick arrow in Figure 16). As a result, the first-step mixture 1 is pressed by the roller, and thereby stretched in a direction perpendicular to the rotation axis of the roller.

[0174] The rollers included in the set of rollers 2 will be described below.

[0175] The size of the roller is not particularly limited and is adjusted appropriately depending on the size of the raw meat-like substitute meat to be produced. The axial length of the roller is preferably, for example, 10 mm or more and 200 mm or less. 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. The rollers in a set of rollers may be the same size or may be different sizes.

[0176] The roller set may have two rollers arranged 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. When there are two rollers, the distance between the rollers (the distance between the axes of the rollers minus the radius of the two rollers) is, for example, preferably 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. When there are three or more rollers, the area surrounded by the rollers (i.e., the area surrounded by the rollers on the plane including the rotation axis of the roller) is, for example, 25 mm 2 More than 90000mm 2 Preferably, it is less than 100 mm 2 More than 62500mm 2 It is more preferable that it is less than 400 mm 2 More than 40,000 mm 2 It is more preferable that:

[0177] The rollers may rotate in the circumferential direction of the rollers themselves, or the rollers may rotate in the circumferential direction due to stress generated by passing the first step mixture between the rollers. The roller preferably rotates in a direction such that the part of the roller that comes into contact with the first step mixture rotates in the direction along which the first step mixture moves. When the roller rotates in the circumferential direction, the rotation speed of the roller is not particularly limited and may be, for example, 10 rpm or more and 100 rpm or less, where rpm is an abbreviation for revolutions per minute.

[0178] From the viewpoint of production continuity and orientation angle, the second step is preferably a step of stretching the first step mixture by passing the first step mixture through a set of rollers arranged along one direction.

[0179] An example of a multi-stage arrangement of a plurality of roller sets is shown in FIG. Figure 17 is a diagram showing a series of steps in which the first step mixture 1 is stretched by passing it between a first roller set 22 and a second roller set 23, thereby obtaining a stretched mixture 4.

[0180] In FIG. 17, a first roller set 22 and a second roller set 23 are arranged along the direction in which the first step mixture 1 moves. It is also preferable that the direction in which the first step mixture 1 moves is the axis, and the first roller set 22 and the second roller set 23 are arranged at an intersecting angle in the direction of rotation around that axis.

[0181] The number of roller sets may be two or more, and is preferably adjusted depending on the size of the first step mixture and the size of the raw meat-like substitute meat to be produced. The number of roller sets is preferably 2 or more and 6 or less, more preferably 2 or more and 5 or less, and even more preferably 2 or more and 4 or less.

[0182] The distance between the roller pairs is, for example, preferably 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. The distance between roller pairs refers to the perpendicular distance between a plane including the rotation axis of a roller included in one roller pair and a plane including the rotation axis of a roller included in the other roller pair.

[0183] It is preferable that the crossing angle between the roller pairs is appropriately adjusted depending on the number of roller pairs. 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 more preferably 90 degrees. When there are three or more roller sets, the crossing angles between adjacent roller sets may be the same or different. The crossing angle between adjacent roller pairs 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 or less.

[0184] Here, the crossing angle between roller pairs means the smaller of the crossing angles formed between the axis of one of the rollers in one roller pair and the axis of one of the rollers in the other roller pair.

[0185] -(ii)- Next, a method will be described in which the mixture is sandwiched between a pair of rollers whose rotation axes are parallel and rotating in the same direction, and the distance between the rollers is reduced while the mixture is being rotated, thereby pressing the mixture and stretching it in a direction parallel to the rotation axes of the rollers.

[0186] The size of the roller is not particularly limited and is adjusted appropriately depending on the size of the raw meat-like substitute meat to be produced. The axial length of the roller is preferably, for example, 10 mm or more and 2000 mm or less. 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 1000 mm or less. The rollers are preferably arranged so that their axes are parallel.

[0187] The radius of the circle circumscribing all the rollers included in one set of rollers (the radius of the first step mixture sandwiched between the rollers) may be constant or may be changed during the second step. Hereinafter, the radius of the circle circumscribing all the rollers included in one set of rollers will also be simply referred to as the "specific radius." Preferably, one or both rollers in the set of rollers are moved to stretch the first step mixture, and the specific radius is changed during the second step. When the specific radius is changed, 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. When the specific radius is changed, 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 even more preferably 5 mm or more and 50 mm or less.

[0188] The rotation speed of the roller is not particularly limited, and may be, for example, 10 rpm or more and 100 rpm or less. From the viewpoint of stably rotating the mixture, it is preferable that the rotation directions of the pair of rollers are the same.

[0189] The embodiment (ii) will be specifically described with reference to FIG. Note that FIG. 18 is an example of the aspect (ii), and the present invention is not limited to this. FIG. 18 is a diagram showing a series of steps for stretching the first step mixture 1 by rolling it on the surface of a set of rotating rollers 32 to obtain a stretched mixture 4.

[0190] In (ii), the roller may have an uneven surface. In (ii), in order to promote the stretching of the mixture in the first step, it is preferable that the roller surface has a spiral uneven shape that moves from the center of the roller's rotation axis to both ends of the roller's rotation axis during rotation. Such an embodiment is shown in Figure 19.

[0191] FIG. 19 is a diagram showing a series of steps for stretching the first step mixture 1 by rolling it on the surface of a set of rotating rollers 42 to obtain the stretched mixture 4. The surface of each roller included in the set of rollers 42 has a spiral uneven shape 43 that moves from the center of the roller in the direction of the rotation axis to both ends of the roller in the direction of the rotation axis when the roller rotates. The spiral concave-convex shape 43 preferably has a spiral shape that starts at the center of the roller in the direction of the rotation axis and extends to both ends of the roller in the direction of the rotation axis.

[0192] -(iii)- Next, we will explain a method of stretching the first-step mixture by passing it through a region surrounded by a single roller and a guide arranged along part of the outer periphery of the roller, where the width between the roller and the guide narrows along the direction of rotation of the roller, and pressing the first-step mixture.

[0193] The size of the roller is not particularly limited and is adjusted appropriately depending on the size of the raw meat-like substitute meat to be produced. The axial length of the roller is preferably, for example, 10 mm or more and 2000 mm or less. 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. The guide is preferably disposed along the outer periphery of the roller.

[0194] In an area surrounded by one roller and a guide disposed along a part of the outer periphery of the roller, the width between the roller and the guide may narrow along the direction in which the roller rotates. Hereinafter, the radius of the circle tangent to the outer surface of the roller and the upstream end of the guide in the direction of rotation of the roller will be referred to as "specific radius 2A." Also, the radius of the circle tangent to the outer surface of the roller and the downstream end of the guide in the direction of rotation of the roller will be referred to as "specific radius 2B." In order to stretch the first step mixture, it is preferred that the specific radius 2A and the specific radius 2B are changed in the second step. When the specific radius 2A is changed, for example, the specific radius 2A at the start of the second step 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. When the specific radius 2B is changed, for example, the specific radius 2B at the end 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.

[0195] The rotation speed of the roller is not particularly limited, and may be, for example, 10 rpm or more and 100 rpm or less.

[0196] The embodiment (iii) will be specifically described with reference to FIG. Note that FIG. 20 is an example of the aspect (iii), and the present invention is not limited to this. 20 is a diagram showing a series of steps for obtaining the stretched mixture 4. The first-step mixture 1 is passed through and pressed while being rotated through a region surrounded by a rotating roller 52 and a guide 53 arranged along part of the outer periphery of the roller, where the width between the roller and the guide 53 narrows along the direction of rotation of the roller 52. In this way, the first-step mixture 1 is stretched, and the stretched mixture 4 is obtained.

[0197] In (iii), the roller may have an uneven surface. In (iii), 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 of the rotation axis of the roller to both ends of the rotation axis of the roller when rotating.

[0198] -(iv)- Next, a method for stretching the first-step mixture by gripping and pulling the surface of the first-step mixture will be described in detail.

[0199] The method for grabbing and pulling the surface of the first step mixture is not particularly limited. An example of a method for grabbing and pulling the surface of the first step mixture is to grab the surface of the first step mixture by hand and pull it. When the surface of the first step mixture is grasped and pulled by hand, it is preferable to grasp the surface of the first step mixture with the right and left hands, for example, and pull so that the first step mixture becomes rod-shaped.

[0200] -(v)- Next, the method of stretching the first-step mixture by pressing it with a plate will be described in detail. The method (v) is not particularly limited. Method (v) may be, for example, a method in which the first-step mixture is placed in a mold and pressed with a plate to stretch it along the shape of the mold, or a method in which the first-step mixture is sandwiched between two plates and stretched by pressing the first-step mixture while rotating it by moving the plates. The shape of the mold is not particularly limited, but from the viewpoint of the orientation angle, it is preferable that the shape be such that the stretch ratio of the stretched mixture obtained after pressing with the plate is high.

[0201] The details of the methods (i) to (v) for stretching the mixture in the first step have been explained above.

[0202] The second step preferably includes the steps of stretching the first step mixture, cutting the stretched mixture, stacking the cut stretched mixture with the longitudinal direction of the stretched mixture aligned, and stretching it again.

[0203] When a series of operations including stretching the first-step mixture, cutting the stretched mixture, stacking the cut stretched mixture with the longitudinal direction of the stretched mixture aligned, and stretching it again is considered one cycle, from the viewpoint of orientation angle and productivity, the number of cycles is preferably 1 to 5, more preferably 2 to 4.

[0204] The method for cutting the mixture after stretching is not particularly limited, and examples thereof include a method of cutting by hand and a method of cutting using a cutter or the like. When the cut stretched mixture is stacked with the longitudinal direction of the stretched mixture aligned and stretched again, the stretching method may be the same or different in each cycle. Here, when the fresh meat-like substitute to be produced contains fats and oils, a fat block composition, other additives, etc., these may be mixed when the mixture is layered after stretching between cycles.

[0205] (3rd step) The method for producing a fresh meat-like meat substitute according to the present disclosure preferably includes, after the second step, a third step of shaping the stretched mixture to obtain a shaped body, and then heating the shaped body to harden it. When the binder contains a thermo-irreversible gel-forming polysaccharide, heating the molded body promotes the formation of a gel containing the thermo-irreversible gel-forming polysaccharide, thereby hardening the molded body and making it easier for the shape of the fresh meat-like meat substitute to be maintained.

[0206] The shape of the molded product is preferably similar to that of steak meat, stew meat, or the like. The method for shaping the stretched mixture is not particularly limited, and examples include a method of cutting the stretched mixture, and a method of deforming the stretched mixture by applying an external force, and from the viewpoint of texture, a method of cutting the stretched mixture is preferred. When the stretched mixture is cut, it is preferable to cut it in a direction perpendicular to the fiber axis direction of the texturized protein contained in the stretched mixture. When the mixture is cut after stretching, it is preferable to cut it using a blade such as a cutter or a kitchen knife.

[0207] When the stretched mixture is molded to obtain a molded body, the third step preferably includes a step of cutting the stretched mixture perpendicular to the orientation direction of the fibers, and a step of bundling multiple stretched mixtures before or after cutting. A plurality of cut pieces of the stretched mixture may be bundled together with the same fiber direction and molded, or a plurality of cut pieces of the stretched mixture or the stretched mixture may be bundled together with the same fiber direction, and then cut perpendicular to the fiber direction and molded.

[0208] By molding the stretched mixture so that the fiber direction is in the thickness direction of the steak, it becomes easier to obtain a raw meat substitute that has an appearance similar to that of real steak meat.

[0209] The third step may include a step of forming a pattern resembling fat (marbling pattern) on the surface of the shaped body after the stretched mixture has been shaped to give the raw meat-like substitute meat an appearance closer to that of livestock meat (hereinafter also referred to as a fat-like portion forming step). The fat-like portion forming step is preferably a step of forming grooves, for example, 100 μm or more deep, on the surface of the molded body and attaching oil or fat to the formed grooves to form fat-like portions.

[0210] Methods for forming grooves on the surface of a molded body include, for example, a method of digging the surface with a blade, and a method of forming grooves using a mold, with the method of forming grooves using a mold being preferred. When a method of forming grooves using a mold is adopted as a method of forming grooves on the surface of a molded body, the mold shown in FIG. 6, for example, can be used as the mold. By pressing the mold against the surface of the molded body, grooves can be formed on the surface of the molded body.

[0211] (Fat-like part formation process) The fat-like portion forming step includes a step of attaching oil or fat to grooves in the formed lean meat-like portion to form the fat-like portion.

[0212] The fat-like portion is formed by attaching oil to the grooves formed on the surface of the lean meat-like portion and filling the grooves. When applying oil to the grooves formed on the surface of the lean meat, the oil must be in the liquid state. The liquid may be in either a solid state, a semi-solid state in which liquid and solid are mixed, or a solid state, but is preferably in a liquid state or a semi-solid state. When applying oil to the grooves formed on the surface of the lean meat-like portion, the oil may be applied in the form of an emulsion.

[0213] When producing a raw meat-like meat substitute in which the fat-like portion contains oils and fats and gel, it is preferable to emulsify a solution containing a gelling agent, oils and fats, and water, and then attach the emulsion (hereinafter, the "emulsion of the solution containing a gelling agent, oils and fats, and water" will be referred to as the "gelling emulsifier") to grooves formed on the surface of the lean meat-like portion, and then gel the gelling emulsion attached to the grooves. The gelling emulsion is preferably an oil-in-water emulsion. The oil droplet diameter of the oil or fat in the gelling emulsion is preferably 20 μm or more and 500 μm or less, more preferably 30 μm or more and 400 μm or less, and even more preferably 50 μm or more and 300 μm or less.

[0214] As a method for gelling the gelling emulsion attached to the grooves, for example, a method in which the red meat-like portion with the gelling emulsion attached to the grooves is placed in an aqueous solution containing a gelation promoter to gel it can be mentioned.

[0215] The fat-like portion forming process may include a process of printing white ink on the surface of the raw meat-like substitute meat using a food printer, and a process of cutting a white film into a marbled pattern and attaching it to the surface of the raw meat-like substitute meat. [Example]

[0216] Examples will be described below, but the present disclosure is not limited to these examples. In the following description, unless otherwise specified, "parts by mass" and "% by mass" are all based on mass.

[0217] Example 1 (Production of lean meat-like raw materials) Defatted soy flour (Showa Fresh RF, manufactured by Showa Sangyo Co., Ltd.) as a protein and wheat gluten (PRO-Glu 65, manufactured by Torigoe Flour Milling Co., Ltd.) as a protein were mixed in a ratio of 7:3 (= defatted soy flour: wheat gluten [mass ratio]) to obtain mixed powder 1. A 350 mm long cooling die (die width: 50 mm, lip clearance: 3 mm) was attached to the discharge section of a twin-screw extruder with a screw length of 1100 mm and a maximum screw tip temperature of 155°C, and the outlet temperature of the cooling die was stabilized at 105°C. Mixed powder 1 was introduced into the extruder at a rate of 250 g / min, and while adding water in an amount of 50% by mass of the mass of mixed powder 1 to the extruder, the mixture was discharged from the extruder to obtain Raw Material 1, a lean meat-like portion having muscle-like tissue in the extrusion direction (fibrous).

[0218] (Creating lean meat-like portions) The lean meat-like portion of ingredient 1 was boiled in 3 L (liter) of boiling water for 10 minutes and then drained. The lean meat-like portion of Raw Material 1 was cut into 30 mm lengths and torn along the fiber direction to a width of approximately 5 mm. The cut pieces were immersed in an aqueous solution containing Sanbeet Concentrate (beet juice concentrate manufactured by San-Ei Gen FSI) as a colorant (concentration: 3% by mass of colorant relative to the total aqueous solution) to color them red, then removed and drained. Salt, pepper, and Haimee (a seasoning manufactured by Ajinomoto Co.) were added as seasonings and rubbed in to obtain strip-shaped fibrous soy protein 1. Then, 300 g of strip-shaped fiberized soy protein 1 was mixed with 15 g of GENUTINE 310-C (carrageenan, a thermoreversible gel-forming polysaccharide manufactured by Sansho Co., Ltd.) as a binder, 15 g of kombu acid 429S (sodium alginate containing a hardener manufactured by Chimica Co., Ltd.; containing 9.45 g of sodium alginate, a thermoreversible gel-forming polysaccharide, 4.2 g of calcium sulfate, a gelling agent (i.e., a salt containing a cation; the same applies hereinafter), and 1.35 g of sodium pyrophosphate, a gelation retarder), and 60 g of water, and mixed uniformly to obtain a lean meat-like portion precursor A. The lean meat-like portion precursor A was arranged so that the extrusion direction (the fiber direction of the lean meat-like portion raw material) was aligned. A mold with uneven grooves (depth: 1000 μm) was used to form the shape of the lean meat portion of a block of meat (chunk of meat) so that the area of the fat-like portion on the surface would be 51% of the marbled meat pattern. Next, the mixture was left to stand at 75°C for 5 minutes to set, and the lean meat-like portion A (lean meat-like portion) was obtained. partial formation process).

[0219] (Creating a fat-like portion) The lean meat-like portion A was cooled to below 20°C, and palm oil (manufactured by Darbon, product name: organic palm oil shortening, melting point 36°C; the same applies hereinafter) softened at near its melting point was applied to the surface of the lean meat-like portion A as an oil and fat, and the oil was cooled and fixed on the surface of the lean meat-like portion A (fat-like portion formation step), thereby obtaining a steak-shaped marbled fresh meat substitute. The obtained steak-shaped marbled fresh meat substitute is shown in Figure 1.

[0220] <Example 2> The lean meat-like portion precursor A was arranged so that the extrusion direction (fiber direction of the lean meat-like portion raw material) was aligned. It was wrapped in plastic wrap and shaped to form the shape of the lean meat portion of a block of meat (chunk of meat), and then left to stand at 75°C for 5 minutes while applying pressure to fix it. This was cut into a thickness of 25 mm in a direction perpendicular to the extrusion direction (fiber direction) of the lean meat-like portion raw material to obtain a crude lean meat-like portion. The surface of the crude lean meat-like portion was dug with a carving knife to form grooves so that the surface area of the fat-like portion (surface area ratio) was 28% to give a marbled appearance, and a lean meat-like portion B was obtained.

[0221] (Creating a fat-like portion) The obtained lean meat-like portion B was cooled to below 20°C, and palm oil (manufactured by Darbon, product name: organic palm oil shortening, melting point 36°C; the same applies below) softened at near its melting point was applied to the surface of the lean meat-like portion B as an oil, and the surface of the lean meat-like portion B was cooled and fixed to obtain a steak-like marbled raw meat substitute.

[0222] Example 3 In Example 2, a steak-shaped marbled raw meat substitute was obtained using the same procedure as in Example 2, except that the surface of the coarse lean meat-like portion was carved using a carving knife so that the surface area ratio of the fat-like portion was 14%.

[0223] Example 4 In Example 2, a steak-shaped marbled raw meat substitute was obtained using the same procedure as in Example 2, except that the surface of the coarse lean meat-like portion was carved using a carving knife so that the surface area ratio of the fat-like portion was 3.4%.

[0224] <Example 5> In Example 2, a steak-shaped marbled raw meat substitute was obtained using the same procedure as in Example 2, except that the surface of the coarse lean meat-like portion was carved using a carving knife so that the surface area ratio of the fat-like portion was 52%.

[0225] Example 6 In producing the lean meat-like portion, Apex-1000 (a spongy soy protein manufactured by Fuji Oil Co., Ltd.) was used as the raw material for the lean meat-like portion. The raw material was boiled in 3 L (liters) of boiling water for 10 minutes, drained, and torn into pieces approximately 30 mm x 5 mm x 5 mm in size. A steak-shaped marbled raw meat substitute was obtained using the same procedure as in Example 1.

[0226] Example 7 In producing the lean meat-like portion, steak-shaped marbled raw meat substitute was obtained using the same procedure as in Example 1, except that What the Cluck (a fibrous soy protein manufactured by Vegetarian Butcher) was torn into pieces measuring approximately 30 mm x 5 mm x 5 mm and used as the raw material for the lean meat-like portion.

[0227] Example 8 In Example 1, a 50 μm thick Lumirror (a PET film manufactured by Toray Industries, Inc.) cut into the shape of marbled meat was pressed onto the surface of the lean meat-like portion A to form a steak shape, and the film was left to stand at 75 ° C. for 5 minutes in the fixed state, forming marbled grooves 50 μm deep on the surface. A steak-shaped marbled raw meat substitute was obtained in the same manner as in Example 1, except that

[0228] Example 9 A steak-shaped marbled raw meat substitute was obtained in the same manner as in Example 8, except that Lumirror (a PET film manufactured by Toray Industries, Inc.) having a thickness of 100 μm was used.

[0229] Example 10 Palm oil and rapeseed oil were mixed to obtain a mixed oil having a melting point of 8° C. The obtained mixed oil and the lean meat-like portion A obtained in the same manner as in Example 1 were cooled to 4° C. Next, a steak-shaped marbled raw meat substitute was obtained in the same manner as in Example 1, except that the mixed oil was applied to the grooves on the surface of the lean meat-like portion A and fixed therein.

[0230] Example 11 A steak-shaped marbled raw meat substitute was obtained in the same manner as in Example 1, except that the "preparation of fat-like portion" in Example 1 was changed to the following procedure. (Creating a fat-like portion) Emulsion 1 prepared by the following procedure was applied to grooves formed on the surface of the lean meat-like portion A to obtain a steak-like marbled raw meat substitute. Preparation procedure for emulsion 1 Eight parts by mass of powdered soy protein (Fujipro FR manufactured by Fuji Oil Co., Ltd.) and 2.4 parts by mass of methylcellulose (Metolose MCE100TS manufactured by Shin-Etsu Chemical Co., Ltd.) were mixed, and then 9 parts by mass of rapeseed oil was added as an oil to form a paste. The resulting paste was emulsified in a food mixer while gradually adding 80.6 parts by mass of cold water, and the mixture was allowed to stand in a refrigerator for 30 minutes to obtain Emulsion 1 with an oil droplet diameter of 20 μm.

[0231] Example 12 A steak-shaped marbled raw meat substitute was obtained in the same manner as in Example 1, except that the "preparation of fat-like portion" in Example 1 was changed to the following procedure. (Creating a fat-like portion) 30 parts by mass of melted coconut oil (Pia Cocona, imported by Alcapia) was added as an oil to 70 parts by mass of a 1% by mass sodium alginate aqueous solution as an aqueous solution containing a gelling agent, and the mixture was then adjusted using a stirrer to an oil droplet size of 200 μm, yielding emulsion 2. The resulting emulsion 2 was applied to grooves formed on the surface of the lean meat-like portion A. The lean meat-like portion A with the grooves coated with emulsion 2 was then immersed in a 1% by mass calcium chloride aqueous solution as an aqueous solution containing a gelation accelerator to gel, yielding a steak-like marbled raw meat substitute.

[0232] Here, the oil droplet diameter of the emulsion was measured using a transmission microscope. The emulsion was collected in a petri dish, and the oil droplets in the collected emulsion were observed using a transmission optical microscope and photographed at an objective magnification of 5x. More than 200 images of oil droplets were selected from the photographed screen, and the circle-equivalent diameter of each oil droplet (the diameter of a perfect circle equivalent to the area of the image of the oil droplet) was calculated using image processing software (e.g., ImageJ). The arithmetic mean value of the calculated circle-equivalent diameters of each oil droplet was calculated, and this arithmetic mean value was used as the oil droplet diameter.

[0233] Example 13 A steak-shaped marbled raw meat substitute was obtained in the same manner as in Example 1, except that the "preparation of fat-like portion" in Example 1 was changed to the following procedure. (Creating a fat-like portion) 30 parts by mass of melted coconut oil as an oil was added to 70 parts by mass of a 1% by mass sodium alginate aqueous solution as an aqueous solution containing a gelling agent, and the mixture was then adjusted with a mixer to an oil droplet diameter of 20 μm to obtain emulsion 3. The obtained emulsion 3 was applied to grooves formed on the surface of the lean meat-like portion A. The lean meat-like portion A with the emulsion applied to the grooves was then immersed in a 1% by mass calcium chloride aqueous solution as an aqueous solution containing a gelation accelerator to gel, thereby obtaining a steak-like marbled raw meat substitute.

[0234] Example 14 In the "Preparation of lean meat-like portion" of Example 1, a steak-shaped marbled raw meat substitute was obtained using the same procedure as in Example 1, except that when adding the colorant and seasoning to the lean meat-like portion raw material 1, 15 g of melted coconut oil was also added and kneaded.

[0235] Example 15 In the "preparation of lean meat-like portion" step of Example 1, when the lean meat-like portion precursor A was formed into the shape of the lean meat portion of a block of meat, the emulsion 2 prepared in Example 12 was brought into contact with a 1% by mass aqueous solution of calcium hydroxide to harden, and 30 g of the resulting material was cut into pieces of approximately 5 mm x 5 mm x 5 mm and mixed with the lean meat-like portion precursor A. A steak-shaped marbled raw meat substitute was obtained using the same procedure as in Example 1, except that:

[0236] Example 16 In Example 1 (preparation of lean meat-like portion), lean meat-like portion precursor B was used instead of lean meat-like portion precursor A, which was prepared by the following procedure after obtaining strip-shaped fibrous soy protein 1; and the conditions for fixing using a mold were changed from leaving it at 75°C for 5 minutes to leaving it at 55°C under pressure for 1 hour, and then leaving it at 80°C for 10 minutes to fix.

[0237] Preparation of lean meat-like precursor B To 300 g of strip-shaped fibrous soy protein 1, 15 g of Supercard (transglutaminase manufactured by Ajinomoto Co., Inc.) as an enzyme for hardening the protein, 15 g of Fujipro FR (soy flour manufactured by Fuji Oil Co., Ltd.) as a binder, 30 g of kombu acid 429S (sodium alginate containing a hardener manufactured by Kimika Co., Ltd.), and 60 g of water were added, and the mixture was mixed uniformly to obtain a lean meat-like portion precursor B.

[0238] Example 17 In Example 1 (preparation of lean meat-like portion), lean meat-like portion precursor C was used instead of lean meat-like portion precursor A, which was prepared by the following procedure after obtaining strip-shaped fibrous soy protein 1, and the conditions for fixing using a mold were changed to leaving it to stand at 25°C for 12 hours, except that it was prepared in the same manner as in Example 1. Preparation of lean meat-like precursor C To 300 g of strip-shaped fibrous soy protein 1, 30 g of kombuic acid 429S (sodium alginate containing a hardener, manufactured by Kimika Co., Ltd.) as a binder and 60 g of water were added, and the mixture was mixed uniformly to obtain a lean meat-like portion precursor C.

[0239] <Comparative Example 1> In Example 1, a raw meat-like substitute was obtained in the same manner as in Example 1, except that a flat mold without a marbled pattern was used instead of a mold with uneven grooves, and the "fat-like portion was not produced."

[0240] <Comparative Example 2> In Example 2, a steak-shaped marbled raw meat substitute was obtained using the same procedure as in Example 2, except that the surface of the coarse lean meat-like portion was carved using a carving knife so that the surface area ratio of the fat-like portion was approximately 2%.

[0241] <Comparative Example 3> In Example 2, a steak-shaped marbled raw meat substitute was obtained using the same procedure as in Example 2, except that the surface of the coarse lean meat-like portion was carved using a carving knife so that the long and short diameters of the fat-like portion were equal.

[0242] <Comparative Example 4> Lean meat-like portion precursor C was produced in the same manner as in Example 17. Palm oil was solidified at 20°C or below, and the solidified palm oil was cut into pieces measuring 3mm x 3mm x 3mm. 45g of the cut palm oil was added to the lean meat-like portion precursor C and mixed to obtain a raw material for a raw meat-like substitute. The obtained raw material for the raw meat-like substitute was arranged so that the extrusion direction of the lean meat-like portion precursor C (the fiber direction of the lean meat-like portion raw material) was aligned, and a flat mold without a marbling pattern was used instead of a mold with concave and convex grooves, and molded into the shape of a block of meat (chunk of meat). Next, the mixture was left to stand at 25°C for 12 hours to set, thereby obtaining a raw meat-like substitute.

[0243] <Measurement of the major and minor diameters of the fat-like portion> The major axis and minor axis of the fat-like portion of each raw meat-like substitute obtained in each example were measured according to the method described above. The table shows the measured "minor axis of the fat-like portion" and "major axis of the fat-like portion relative to the minor axis of the fat-like portion." As a specific example, the procedure for measuring the major axis and minor axis of the fat-like portion of the fresh meat-like substitute obtained in Example 1 (FIG. 1) will be described below with reference to FIG. 2. The fresh meat-like substitutes shown in FIGS. 1 and 2 are the same. The major and minor axes of the fat-like portion were measured on the surface of the raw meat-like substitute meat being measured, within a square measuring 4 cm in length and 4 cm in width (i.e., a "unit area"). On the surface of the fresh meat substitute, the major axis (length between points A and B in Figure 2) and minor axis (length between points C and D in Figure 2) of the ellipse with the largest area among the ellipses inscribed in the fat-like portion contained in a unit area were measured. The major axis of the measured ellipse (i.e., the length between points A and B in Figure 2) was taken as the major axis of the fat-like portion. The minor axis of the measured ellipse (i.e., the length between points C and D in Figure 2) was taken as the minor axis of the fat-like portion.

[0244] <Evaluation> (visual evaluation) The raw meat-like substitute obtained in each example was visually evaluated by 10 panelists as follows before and after cooking on a hot plate at 200°C. - Visual evaluation of raw meat substitute before cooking ("Appearance before cooking" in the table) - The results were then tallied to determine whether the meat had an appearance similar to marbled meat. - Visual evaluation of the raw meat substitute after cooking ("Appearance after cooking" in the table) - The food was evaluated for its appearance resembling cooked meat, and the number of people was counted. - Visual evaluation of the consistency of the raw meat substitute after cooking ("Consistency after cooking" in the table) - The cooked raw meat substitute was evaluated for its consistency (specifically, whether there were any holes in the raw meat substitute and whether it was not split), and the number of people who participated was counted.

[0245] (Texture evaluation) Ten panelists ate the cooked raw meat substitutes and evaluated whether they had a texture similar to that of cooked marbled meat, and the results were tallied.

[0246] (Evaluation criteria) The evaluation was based on the number of people who answered affirmatively and was carried out according to the following evaluation criteria. The visual evaluation of the raw meat substitute before cooking, the visual evaluation of the raw meat substitute after cooking, and the texture evaluation were carried out according to the following (Evaluation Criteria-1), and the other evaluations were carried out according to the following (Evaluation Criteria-2).

[0247] (Evaluation Criteria-1) S: 9 or more people answered affirmatively. A: Between 7 and 8 people answered affirmatively. B: Between 4 and 6 people responded affirmatively. C: Fewer than three people responded positively.

[0248] (Evaluation Criteria-2) A: Seven or more people answered affirmatively. B: Between 4 and 6 people responded affirmatively. C: Fewer than three people responded positively.

[0249] [Table 1]

[0250] In Table 1, "Whether transparency improved after heating" indicates whether the transparency of the fatty portion improved before and after heating, as measured according to the method described above.

[0251] The "major axis" and "minor axis" of the fat-like portion in Table 1 are described according to the following criteria. "When the minor axis is 1 mm or more and the major axis is 3.0 times or more than the minor axis and contains a fat-like portion" Among the fat-like portions of the alternative meat, fat-like portions with a minor axis of 1 mm or more and a major axis of 3.0 times or more the minor axis were randomly selected, and the major and minor axes of the selected fat-like portions were measured and the results are shown here. "When the minor axis is 1 mm or more and the major axis is 3.0 times or more of the minor axis and does not contain a fat-like part" The results of measuring the major and minor diameters of arbitrarily selected fat-like portions from the fat-like portions of the alternative meat are shown below.

[0252] From the above results, it can be seen that the raw meat-like substitute meat of this example has an appearance similar to that of a whole piece of meat. Furthermore, when the fresh meat-like meat substitute of Comparative Example 4 was cooked, many large holes appeared in the substitute meat, and it did not have the appearance of a chunk of meat after cooking. This is thought to be because the fresh meat-like meat substitute of Comparative Example 4 contained a large amount of palm oil, which constitutes the fat-like portion, inside, and the palm oil dissolved during cooking. On the other hand, in the raw meat-like substitute meat of this example, the fat-like portion is located near the surface of the substitute meat, so when cooked, even if the oil contained in the fat-like portion dissolves, large holes are less likely to form and the meat maintains an appearance similar to that of a whole piece of meat after cooking.

[0253] <Example 101> (Preparation step: Preparation of fiber bundle-assembled proteins) Defatted soy flour (Showa Fresh RF, manufactured by Showa Sangyo Co., Ltd.) as a vegetable protein and wheat gluten (PRO-Glu 65, manufactured by Torigoe Flour Milling Co., Ltd.) as a vegetable protein were mixed in a ratio of 7:3 (= defatted soy flour: wheat gluten [mass ratio]) to obtain mixed powder 1. A 300 mm-long cooling die (slit shape: concentric (inner circle diameter: 29 mm, outer circle diameter: 35 mm), lip clearance: 3 mm) was attached to the discharge section of a twin-screw extruder with a screw length of 1,100 mm and a maximum screw tip temperature of 155°C, and the outlet temperature of the cooling die was stabilized at 105°C. Mixed powder 1 was introduced into the extruder at a rate of 530 g / min, and the extruder was extruded while adding water in an amount of 50% by mass of the mixed powder 1 to the extruder, yielding fiber bundle-shaped textured protein 1 with its fiber axis oriented in the same direction as the extrusion direction.

[0254] (1st step) Fiber bundle-structured protein 1 was boiled in 3 L (liter) of boiling water for 10 minutes and then drained. After draining, fiber bundle textured protein 1 was cut into lengths of approximately 100 mm and torn along the fiber axis to widths of approximately 5 mm. The protein was boiled for 10 minutes in an aqueous solution containing San Grill Beef Taste 3457E (a seasoning made by San-Ei Gen FSI, free of animal ingredients) as a seasoning (concentration: 5% by mass of seasoning based on the total aqueous solution) to obtain strip-shaped fiber bundle textured protein 1. The fiber bundle textured protein 1 was immersed in an aqueous solution containing San Beat Concentrate No. 4948 (a colorant made by San-Ei Gen FSI) as a colorant (concentration: 3% by mass of colorant based on the total aqueous solution) to obtain strip-shaped fiber bundle textured protein 2. Then, 150 g of strip-shaped fiber bundle structured protein 2 was added with 7.5 g of GENUTINE 310-C (carrageenan manufactured by Sansho Co., Ltd.) containing thermoreversible gel-forming polysaccharides and 7.5 g of kombu acid 429S (sodium alginate containing hardener manufactured by Kimika Co., Ltd.) containing thermoirreversible gel-forming polysaccharides as binders, 30 g of water, and 30 g of fat mass composition prepared by the following procedure, and mixed uniformly to obtain a first step mixture.

[0255] (Preparation of fat chunk composition) (1) Droplet formation process The aqueous and oil phases were prepared as follows: Aqueous phase: 99.5 parts by mass of tap water and 0.5 parts by mass of Ryoto Sugar Ester M-1695 (manufactured by Mitsubishi Chemical Corporation) as a surfactant were weighed out to a total of 5 kg, and stirred for 30 minutes with a Three-One Motor (manufactured by Shinto Scientific Co., Ltd.) to completely dissolve. Oil phase: 1 kg of coconut oil (manufactured by COCOWELL, product name: Organic Premium Coconut Oil (M041)) was weighed out as the oil. Membrane emulsification was performed using a pipe-shaped SPG membrane (SPG Techno, pore size 50 μm) with the aqueous phase as the continuous phase and the oil phase as the dispersed phase. Specifically, the pipe-shaped SPG membrane was inserted into a tubular container, and the aqueous phase was flowed at a flow rate of 50 mL / min inside the pipe-shaped SPG membrane (inner channel) from one end of the container to the other, and the oil phase was flowed at a flow rate of 10 mL / min outside the pipe-shaped SPG membrane (outer channel (channel between the container and SPG membrane)). As a result, an aqueous solution containing droplets containing oil (hereinafter also referred to as droplet dispersion) was obtained. The particle size of the droplets containing oil and fat was 190 μm, and the CV value was 19%.

[0256] Here, the particle size and CV value of the droplets containing the oil or fat were measured using a transmission optical microscope. The droplet dispersion collected in the petri dish was observed under a transmission optical microscope and photographed at an objective magnification of 5x. More than 200 images of droplets containing oil or fat were selected from the photographed images, and the circle-equivalent diameter of each droplet (the diameter of a perfect circle equivalent to the area of the droplet image) was calculated using image processing software (e.g., ImageJ). The arithmetic mean value of the calculated circle-equivalent diameters of each droplet was calculated, and this arithmetic mean value was defined as the "average particle size of droplets containing oil or fat." The CV value of a droplet containing oil or fat is a value calculated by the following formula. CV value (%) of droplets containing oil or fat = (standard deviation of circle-equivalent diameter of droplets containing oil or fat / average particle size of droplets containing oil or fat) × 100 The standard deviation of the circle-equivalent diameter of droplets containing oil or fat is the standard deviation of the circle-equivalent diameter of 200 droplets containing oil or fat calculated in measuring the average particle size of droplets containing oil or fat.

[0257] (2) Oil solidification process The droplet dispersion was added to the separatory funnel and then allowed to stand for 30 minutes. The droplet dispersion separated into a phase containing droplets containing oil and fats and an aqueous phase, so the aqueous phase was discharged from the separatory funnel and the phase containing droplets containing oil and fats was collected. The phase containing the recovered oil-containing droplets was left to cool in a refrigerator with an internal temperature of 5°C for 1 hour, solidifying the oil and obtaining an aqueous solution containing particles (hereinafter also referred to as particle-containing liquid). (3) Crosslinking process An aqueous solution containing an edible ion-crosslinkable polymer (hereinafter also referred to as an ion-crosslinkable polymer solution) was obtained by mixing 1 part by mass of sodium alginate (Kimika Algin I-1, manufactured by Kimika Co., Ltd.) as an edible ion-crosslinkable polymer, 0.5 parts by mass of Ryoto Sugar Ester M-1695 (manufactured by Mitsubishi Chemical Co., Ltd.) as a surfactant, and 98.5 parts by mass of tap water. 100 parts by mass of the particle-containing liquid was added to 100 parts by mass of the ion-crosslinkable polymer solution, and the mixture was slowly stirred with a stirrer (Three-One Motor, manufactured by Yamato Scientific Co., Ltd.) to obtain Solution 1. The obtained Solution 1 was poured into a stainless steel tray to a thickness of 3 mm. One part by mass of calcium chloride (Fujifilm Wako Pure Chemical Industries, Ltd., food additive grade) as a salt containing a cation was dissolved in 99 parts by mass of tap water to prepare a cation-containing aqueous solution 1. The same mass of cation-containing aqueous solution 1 as that of solution 1 contained in the stainless steel pad was poured into the stainless steel pad and allowed to stand in a refrigerator with an internal temperature of 5°C for 2 hours to crosslink (gel) the edible ion-crosslinkable polymer, thereby obtaining a crude fat block composition. The crude fat block composition was washed with tap water, then the surface moisture was wiped off with a Kimtowel and cut into rods of approximately 1 mm x 1 mm x 30 mm. The oil and fat adhering to the surface of the cut crude fat block composition was washed with edible ethanol to obtain a fat block composition.

[0258] (2nd process) The first-step mixture was formed into a spherical shape with a diameter of approximately 60 mm, and then stretched by pressing the first-step mixture while rotating it on the surface of a set of three textured rollers arranged as shown in Figure 19, to obtain a stretched mixture with a stretch ratio of 3 times. The stretched mixture was then cut at the midpoint in its longitudinal direction, the cut pieces of stretched mixture were aligned in the longitudinal direction, and the cut pieces of stretched mixture were stacked and shaped into a cylindrical shape. The stacked stretched mixture was then pressed while rotating on a pair of rollers arranged as shown in Figure 19, and cutting and stretching were carried out once more to obtain a stretched mixture with a total stretch ratio of 12 times. - Roller details - Roller axial length: 500mm Roller diameter: 50mm Roller rotation speed: 10 rpm Radius of the circle tangent to all three rollers at the start of the second process: 30 mm Radius of the circle tangent to all three rollers at the start of the second process: 20 mm

[0259] (3rd step) The stretched mixture was cut into steak-like pieces in a direction perpendicular to the fiber axis of the fiber-bundle-like textured protein contained in the stretched mixture. The cut pieces were aligned so that the fiber direction was parallel to the film thickness, and then molded into a block shape using a mold with concave and convex grooves (1000 μm deep) to create a marbled meat pattern with a surface fat-like area of 51%. The block was then left to set at 75°C for 5 minutes. The block was cooled to below 20°C, and the surface was coated with palm oil (manufactured by Darbon, product name: Organic Palm Oil Shortening, melting point 36°C; the same applies hereinafter) softened near its melting point as an oil. The surface was then cooled and set to obtain a steak-like marbled fresh meat substitute. The resulting steak-like marbled fresh meat substitute is shown in Figure 21.

[0260] <Evaluation> (visual evaluation) The raw meat-like substitute obtained in each example was visually evaluated by 10 panelists as follows before and after being cooked on a hot plate at 200°C.

[0261] - Visual evaluation before cooking ("Appearance before cooking" in Table 2) - The participants evaluated whether the appearance of the meat resembled that of steak before cooking, and the number of people who answered in the affirmative was counted. - Visual evaluation after cooking ("Appearance after cooking" in Table 2) - The participants were asked to evaluate whether or not the appearance resembled that of steak meat after cooking, and the number of people who answered in the affirmative was counted. - Visual evaluation of cross section after cooking ("Cross section after cooking" in Table 2) - After cooking, the raw meat substitute was cut in the thickness direction, and the cut surface was evaluated to see if it had an appearance similar to that of a cut surface of steak meat after cooking, and the number of people who answered in the affirmative was counted.

[0262] (Standard deviation analysis of fiber orientation and orientation angle) The specific cumulative degree of orientation and the standard deviation of the specific orientation angle of the stretched mixture were measured by the method described above in (Method for measuring the specific cumulative degree of orientation and the standard deviation of the specific orientation angle). The cumulative orientation degree and standard deviation of the orientation angle in the fiber direction in the cross section of the raw meat-like substitute were measured using the method described above (Method for measuring the cumulative orientation degree and standard deviation of the orientation angle of raw meat-like substitute).

[0263] (Texture evaluation) Ten panelists tasted the cooked raw meat substitutes and evaluated whether they had a texture similar to cooked steak meat, and the number of people who answered affirmatively was counted.

[0264] (Evaluation criteria) The evaluation criteria for each evaluation were as follows: -Evaluation criteria- S: 9 or more people answered affirmatively. A: Between 7 and 8 people answered affirmatively. B: Between 4 and 6 people responded affirmatively. C: Fewer than three people responded positively.

[0265] [Table 2]

[0266] The abbreviations in Table 2 are explained below. Orientation: If the fiber axis of the texturing protein contained in the fresh meat substitute is oriented in one direction, it is described as "film thickness" or "width." If the fiber axis of the fiber bundle-like texturing protein contained in the fresh meat substitute is not oriented in one direction, it is described as "-." The term "thickness direction" means that the fiber axis direction of the fiber bundle-shaped texturing protein is oriented in the thickness direction of the raw meat-like meat substitute. "Width direction" means that the fiber axis direction of the fiber bundle-like textured protein is oriented in a direction perpendicular to the thickness direction of the raw meat-like meat substitute.

[0267] Fiber bundle-organized protein: "1" refers to fiber bundle-organized protein 1. Binder: "310-C" refers to GENUTINE 310-C (carrageenan manufactured by Sansho Co., Ltd.), which contains thermoreversible gel-forming polysaccharides. "429S" refers to kombu acid 429S (sodium alginate containing a hardener manufactured by Chimica Co., Ltd.), which contains thermoirreversible gel-forming polysaccharides.

[0268] Method: This shows the method for stretching the mixture from the first step in the second step. "(i)" means a method in which the mixture is passed through an area surrounded by a set of rollers in a direction perpendicular to the plane containing the rotation axes of the set of rollers, and the mixture is pressed by the rollers, thereby stretching the mixture in a direction perpendicular to the plane containing the rotation axes of the set of rollers.

[0269] Figure: When a specific embodiment of the method for stretching the mixture from the first step in the second step is shown in a figure, the number of that figure is indicated.

[0270] Number of times: Indicates the number of times stretching was performed.

[0271] Orientation degree of the mixture after stretching: This means the specific cumulative orientation degree. Standard deviation of orientation angle of the stretched mixture: This refers to the standard deviation of a specific orientation angle. Coloring: Indicates whether or not a coloring agent was used in (the first step). If "Yes" is written, it means that a coloring agent was used.

[0272] The "major axis" and "minor axis" of the fat-like portions in Table 2 are described according to the following criteria: Among the fat-like portions in the alternative meat, fat-like portions with a minor axis of 1 mm or more and a major axis of 3.0 times or more the minor axis were randomly selected, and the results of measuring the major axis and minor axis of the selected fat-like portions are described.

[0273] From the above results, it can be seen that the method for producing a raw meat substitute of this example can produce a raw meat substitute that has an appearance before and after cooking, a cross section after cooking, and a texture similar to that of livestock meat.

[0274] The disclosures of Japanese Patent Application No. 2021-178080, filed on November 30, 2021, and Japanese Patent Application No. 2022-171797, filed on October 26, 2022, are incorporated by reference in their entirety into this specification. All publications, patent applications, and technical standards mentioned in this specification are herein incorporated by reference to the same extent as if each individual publication, patent application, or technical standard was specifically and individually indicated to be incorporated by reference. [Explanation of symbols]

[0275] 1 1st step mixture 2, 22, 23, 32, 42 Pair of rod-shaped rollers 43 Spiral uneven shape 52 Roller 53 Guide 4 Mixture after stretching C Protruding part D Part without protrusions

Claims

1. The meat has a lean meat-like portion and a fat-like portion, The area of the fat-like portion of the surface relative to the total area of the surface is 3% or more; the fat-like portion on the surface includes a portion in which the minor axis is 1 mm or more and the major axis of the fat-like portion on the surface is 3.0 times or more the minor axis, The lean meat-like portion comprises a fiber bundle-structured protein, and the fiber bundle-structured protein has an integrated fiber direction orientation of 1.1 or more in a cross section parallel to the fiber axis direction.

2. A raw meat-like substitute as described in claim 1, wherein the fiber bundle-structured protein has a structure that can be torn into fibers in one direction.

3. The raw meat-like meat substitute according to claim 1, wherein the lean meat-like portion contains vegetable protein and is spongy or fibrous.

4. A raw meat-like substitute as described in claim 1, wherein the depth from the surface of the fat-like portion is 100 μm or more.

5. The raw meat-like meat substitute according to claim 1, wherein the fat-like portion contains fats and oils with a melting point of 10°C or higher.

6. The raw meat-like meat substitute according to claim 1, wherein the fat-like portion contains an emulsion.

7. The raw meat-like meat substitute according to claim 1, wherein the fat-like portion contains fats and oils encapsulated in a gel.

8. The raw meat-like meat substitute according to claim 7, wherein the transparency of the fat-like portion is improved by heating.

9. The raw meat-like meat substitute according to claim 1, wherein the lean meat-like portion contains fats and oils.

10. The raw meat-like meat substitute according to claim 9, wherein the fat or oil contained in the lean meat-like portion is vegetable oil.

11. The raw meat-like meat substitute according to claim 1, wherein the raw meat-like meat substitute contains fats and oils encapsulated in a gel.

12. A method of forming a red-colored, red meat-like part containing a fiber bundle-organizing protein, the red meat-like part having a cumulative fiber orientation degree of 1.1 or more in a cross section parallel to the fiber axis direction of the fiber bundle-organizing protein, and forming grooves in the formed red meat-like part to a depth of 100 μm or more from the surface; or a red-colored lean meat-like portion containing a fiber bundle-texturing protein, the fiber bundle-texturing protein having a cumulative fiber orientation degree of 1.1 or more in a cross section parallel to the fiber axis direction of the fiber bundle-texturing protein, and forming grooves to a depth of 100 μm or more from the surface of the lean meat-like portion; A method for producing a raw meat-like substitute meat, comprising attaching oil or fat to the groove to form a fat-like portion.

13. The method for producing a raw meat-like substitute meat according to claim 12, wherein at least the grooves are formed by a mold.

14. A method for producing a fiber bundle-structured protein comprising: mixing the fiber bundle-structured protein with a binder to obtain a mixture; the mixture is stretched to form the lean meat-like portion having an integrated degree of fiber orientation of 1.1 or more in a cross section parallel to the fiber axis direction of the fiber bundle-shaped texturized protein. The method for producing the raw meat-like substitute meat according to claim 12.

15. A method for producing a raw meat-like substitute meat as described in claim 12, wherein the fiber bundle-structured protein is a fiber bundle-structured protein obtained by extruding a raw material containing a plant protein from an extruder, heating the extruded raw material, and tearing it along the fiber axis.

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