Meat-like food composition and processed meat-like food using the same

Abstract

To provide a meat texture food composition excellent in texture and excellent in water retention and workability, and a meat texture processed food prepared by using the same.SOLUTION: The meat texture food composition includes protein derived from a plant and cellulose nanofiber and has a meat raw material content of 30 mass% or less; the cellulose nanofiber is a chemically modified cellulose nanofiber.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a meat-like food composition containing a plant-derived protein and cellulose nanofibers, and a meat-like processed food using the same. [Background technology]

[0002] In recent years, with the increase in population and income, especially in emerging countries, the demand for meat ingredients has continued to expand, raising concerns about a shortage of meat ingredients in the future. Furthermore, for religious reasons, personal beliefs, and health reasons, meat-like foods that contain little or no meat ingredients and contain a large amount of plant-based ingredients such as soybeans and grains have been attracting attention.

[0003] As such meat-like foods, for example, a meat-like processed food obtained by mixing a specific textured soy protein with a binding material and molding and heating it has been proposed (Patent Document 1), and a hamburger-like food for people with swallowing difficulties has been proposed, which contains a textured soy protein blended with starch and soy protein material, and an emulsion blended with isolated soy protein, water, and oil (Patent Document 2). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2011 / 043384 [Patent Document 2] JP 2016-67250 A Summary of the Invention [Problem to be solved by the invention]

[0005] However, in these conventional proposals, if the amount of meat ingredient is reduced, it is not possible to obtain a meat-like texture, and the added starch causes a slimy or sticky texture, so improvements are desired.

[0006] Therefore, an object of the present invention is to provide a meat-like food composition that has an excellent texture and also has excellent water retention and workability, and to provide a meat-like processed food using the same. [Means for solving the problem]

[0007] As a result of extensive investigation, the present inventors have found that the problems can be solved by the following (1) to (5). (1) A meat-like food composition containing a plant-derived protein and cellulose nanofiber, characterized in that the meat material content is 30% by mass or less. (2) The meat-like food composition according to (1), wherein the cellulose nanofibers are chemically modified cellulose nanofibers. (3) The meat-like food composition according to (2), wherein the chemically modified cellulose nanofibers are oxidized cellulose nanofibers having a carboxyl group content of 0.5 mmol / g to 3.0 mmol / g relative to the bone dry weight of the chemically modified cellulose nanofibers. (4) The meat-like food composition according to (2), characterized in that the chemically modified cellulose nanofibers are carboxymethylated cellulose nanofibers having a carboxymethyl substitution degree per glucose unit of the chemically modified cellulose nanofibers of 0.01 to 0.50. (5) The meat-like food composition according to any one of (1) to (4), wherein the plant-derived protein is a soybean-derived protein. (6) A meat-like processed food comprising the meat-like food composition according to any one of (1) to (5). [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a meat-like food composition that has an excellent texture and also has excellent water retention and workability, and a meat-like processed food using the same. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention will be described in detail below, but unless otherwise specified, the expression "AA to BB%" means "not less than AA% and not more than BB%."

[0010] That is, the present invention is a meat-like food composition containing plant-derived protein and cellulose nanofiber, characterized in that the meat material content is 30 mass% or less.

[0011] <Plant-derived protein> Examples of plant-derived proteins used in the present invention include protein materials derived from oilseeds such as soybeans, peas, rapeseeds, cottonseeds, peanuts, sesame, safflower, sunflowers, corn, safflowers, and coconuts, or from grain seeds such as rice, barley, and wheat, as well as extracted and processed proteins thereof, such as rice glutelin, barley prolamin, wheat prolamin, wheat gluten, soybean globulin, soybean albumin, and peanut albumin, as well as heat-treated, acid-treated, alkali-treated, and enzyme-treated proteins. Soybean protein is preferred from the standpoints of availability and economy. The soy protein referred to here may be any material containing protein derived from soybeans, and examples thereof include full-fat soybeans such as whole soybeans and half-split soybeans, reduced-fat soybeans and defatted soybeans from which fats and oils have been removed, concentrated soy protein obtained by concentrating protein through washing with aqueous ethanol or acidic water, as well as isolated soy protein or soy milk, and their hydrolysates, okara, whey, etc. At least one of these can be selected. Of these, defatted soybeans are particularly preferred due to their economical value.

[0012] There are no particular limitations on the form of such plant-derived proteins, and they can be in granular, powdery, paste-like, fibrous or other forms that can be selected appropriately depending on the properties required of the meat-like food composition.

[0013] <Cellulose nanofiber> The meat-like food composition of the present invention is characterized by containing cellulose nanofibers. Cellulose nanofibers are materials produced by finely defibrating plant fibers to the nano level, and are generally fine fibers with an average fiber diameter of approximately 3 to 500 nm and an average aspect ratio of 50 or more. The average fiber diameter and average fiber length of cellulose nanofibers can be obtained by averaging the fiber diameters and fiber lengths obtained from the observation of each fiber using a field emission scanning electron microscope (FE-SEM). The aspect ratio can also be calculated using the following formula: Aspect ratio = average fiber length / average fiber diameter

[0014] Cellulose nanofibers can be produced by applying strong shear force to a cellulose raw material, either unmodified or chemically modified. In the present invention, the cellulose raw material may be unmodified or chemically modified, with chemical modification being preferred. Cellulose nanofibers produced using chemically modified cellulose raw materials are presumed to have more uniform fiber length and fiber diameter than cellulose nanofibers produced using unmodified cellulose raw materials, resulting in stable water dispersibility and superior effectiveness. The chemical modification method is not particularly limited, but examples include oxidation, etherification, phosphorylation, esterification, silane coupling, fluorination, and cationization. Among these, oxidation using an N-oxyl compound, carboxymethylation, or cationization is preferred, with carboxymethylation or oxidation being particularly preferred for food applications.

[0015] <Cellulose raw material> In the present invention, known cellulose raw materials for producing cellulose nanofibers include those derived from plants (for example, wood, bamboo, hemp, jute, kenaf, agricultural waste, cloth, pulp (softwood unbleached kraft pulp (NUKP), softwood bleached kraft pulp (NBKP), hardwood unbleached kraft pulp (LUKP), hardwood bleached kraft pulp (LBKP), softwood unbleached sulfite pulp (NUSP), softwood bleached sulfite pulp (NBSP), thermomechanical pulp (TMP), recycled pulp, waste paper, etc.), animals (for example, ascidians), algae, microorganisms (for example, acetic acid bacteria (Acetobacter)), microbial products, etc.), and any of these can be used in the present invention. Cellulose fibers derived from plants or microorganisms are preferred, and cellulose fibers derived from plants are more preferred.

[0016] The fiber diameter of the cellulose fiber raw material used in the present invention is not particularly limited, and the number average fiber diameter is 1 μm to 1 mm. Generally, the fiber diameter after refinement is about 50 μm. For example, when chips or the like having a size of several centimeters are refined, it is preferable to mechanically treat them with a disintegrator such as a refiner or beater to reduce the diameter to about 50 μm.

[0017] <Oxidation> In the present invention, oxidation of the cellulose raw material can be carried out using known methods and is not particularly limited, but it is preferable to adjust the amount of carboxyl groups to 0.5 mmol / g to 3.0 mmol / g relative to the bone dry weight of the cellulose nanofibers.

[0018] For example, cellulose can be obtained by oxidizing it in water using an oxidizing agent in the presence of an N-oxyl compound and a compound selected from the group consisting of bromides, iodides, and mixtures thereof. This oxidation reaction selectively oxidizes the primary hydroxyl group at C6 of the glucopyranose ring on the cellulose surface, resulting in cellulosic fibers bearing aldehyde groups and carboxyl or carboxylate groups on the surface. The cellulose concentration during the reaction is not particularly limited, but is preferably 5% by mass or less. N-oxyl compounds are compounds that can generate nitroxy radicals. Any compound can be used as an N-oxyl compound as long as it promotes the desired oxidation reaction. do.

[0019] The amount of N-oxyl compound used is not particularly limited as long as it is a catalytic amount capable of oxidizing the raw cellulose. For example, the amount is preferably 0.01 to 10 mmol, more preferably 0.01 to 1 mmol, and even more preferably 0.05 to 0.5 mmol per 1 g of bone-dry cellulose. The concentration of the N-oxyl compound in the reaction system is preferably about 0.1 to 4 mmol / L. Bromides are compounds containing bromine, and examples thereof include alkali metal bromides that can dissociate and ionize in water. Iodides are compounds containing iodine, and examples thereof include alkali metal iodides. The amount of bromide or iodide used can be selected within a range that can promote the oxidation reaction. The total amount of bromide and iodide is, for example, preferably 0.1 to 100 mmol, more preferably 0.1 to 10 mmol, and even more preferably 0.5 to 5 mmol per 1 g of bone-dry cellulose.

[0020] Known oxidizing agents can be used, such as halogens, hypohalous acids, halous acids, perhalogen acids or their salts, halogen oxides, and peroxides. Among these, sodium hypochlorite is preferred because it is inexpensive and environmentally friendly. The appropriate amount of oxidizing agent used is, for example, preferably 0.5 to 500 mmol, more preferably 0.5 to 50 mmol, even more preferably 1 to 25 mmol, and most preferably 3 to 10 mmol, per 1 g of bone-dry cellulose. Furthermore, for example, 1 to 40 mol is preferred per 1 mol of the N-oxyl compound.

[0021] The cellulose oxidation process can proceed efficiently even under relatively mild conditions. Therefore, the reaction temperature is preferably 4 to 40°C, or may be room temperature, about 15 to 30°C. As the reaction proceeds, carboxyl groups are generated in the cellulose, resulting in a decrease in the pH of the reaction solution. To efficiently proceed with the oxidation reaction, it is preferable to add an alkaline solution such as an aqueous sodium hydroxide solution to maintain the pH of the reaction solution at about 8 to 12, preferably about 10 to 11. Water is preferred as the reaction medium because it is easy to handle and does not easily cause side reactions. The reaction time for the oxidation reaction can be appropriately set depending on the degree of oxidation progress and is usually about 0.5 to 6 hours, for example, about 0.5 to 4 hours. The oxidation reaction may also be carried out in two stages. For example, the oxidized cellulose obtained by filtration after the completion of the first-stage reaction can be oxidized again under the same or different reaction conditions, thereby enabling efficient oxidation without reaction inhibition by the salt by-product of the first-stage reaction.

[0022] Another example of a carboxylation (oxidation) method is a method in which a cellulose raw material is oxidized by contacting it with an ozone-containing gas. This oxidation reaction oxidizes at least the hydroxyl groups at positions 2 and 6 of the glucopyranose ring, and decomposes the cellulose chain. The ozone concentration in the ozone-containing gas is preferably 50 to 250 g / m3, more preferably 50 to 220 g / m3. The amount of ozone added to the cellulose raw material is preferably 0.1 to 30 parts by mass, more preferably 5 to 30 parts by mass, based on 100 parts by mass of the solid content of the cellulose raw material. The ozone treatment temperature is preferably 0 to 50°C, more preferably 20 to 50°C. The ozone treatment time is not particularly limited, but is approximately 1 to 360 minutes, preferably 30 to 360 minutes. When the ozone treatment conditions are within these ranges, excessive oxidation and decomposition of cellulose can be prevented, resulting in a good yield of oxidized cellulose. After the ozone treatment, a further oxidation treatment may be carried out using an oxidizing agent. The oxidizing agent used in the further oxidation treatment is not particularly limited, but examples include chlorine compounds such as chlorine dioxide and sodium chlorite, oxygen, hydrogen peroxide, persulfuric acid, and peracetic acid. For example, the further oxidation treatment can be carried out by dissolving these oxidizing agents in water or a polar organic solvent such as alcohol to prepare an oxidizing agent solution, and then immersing the cellulose raw material in the solution.

[0023] The amounts of carboxyl groups, carboxylate groups, and aldehyde groups in the cellulosic fiber can be adjusted by controlling the amount of the oxidizing agent added and the reaction time. The amount of carboxyl groups can be measured, for example, by preparing 60 ml of a 0.5% by mass slurry (aqueous dispersion) of oxidized cellulose, adding 0.1 M aqueous hydrochloric acid to adjust the pH to 2.5, and then adding 0.05 N aqueous sodium hydroxide dropwise to measure the electrical conductivity until the pH reaches 11. The amount of carboxyl groups can be calculated using the following formula from the amount of sodium hydroxide (a) consumed in the neutralization stage of a weak acid, where the change in electrical conductivity is gradual: Amount of carboxyl groups [mmol / g oxidized cellulose or cellulose nanofiber] = a [ ml) × 0.05 / mass of oxidized cellulose (g)

[0024] <Carboxymethylation> In the present invention, carboxymethylation of cellulose raw materials can be carried out using known methods and is not particularly limited. However, it is preferable to adjust the degree of carboxymethyl group substitution per anhydroglucose unit of cellulose to 0.01 to 0.50. One example of such a method is the following production method, but synthesis may be performed using a conventionally known method or a commercially available product. Cellulose is used as the raw material, and the solvent is 3 to 20 times by weight of water and / or a lower alcohol, specifically methanol, ethanol, N-propyl alcohol, isopropyl alcohol, N-butanol, isobutanol, tertiary butanol, etc., either alone or in a mixture of two or more of these. The lower alcohol is mixed in an amount of 60 to 95% by weight. The mercerizing agent is an alkali metal hydroxide, specifically sodium hydroxide or potassium hydroxide, in an amount of 0.5 to 20 times the moles of the anhydroglucose residues of the raw material. The starting material, solvent, and mercerizing agent are mixed and subjected to mercerization treatment at a reaction temperature of 0 to 70°C, preferably 10 to 60°C, for a reaction time of 15 minutes to 8 hours, preferably 30 minutes to 7 hours. Thereafter, a carboxymethylating agent is added at 0.05 to 10.0 times the moles per glucose residue, and an etherification reaction is carried out at a reaction temperature of 30 to 90°C, preferably 40 to 80°C, for a reaction time of 30 minutes to 10 hours, preferably 1 hour to 4 hours.

[0025] The degree of carboxymethyl substitution per glucose unit can be measured, for example, by the following method. 1) Accurately weigh out approximately 2.0 g of carboxymethylated cellulose fiber (bone dry) and place it in a 300 mL Erlenmeyer flask with a stopper. 2) Add 100 mL of a solution of 100 mL of concentrated nitric acid in 1000 mL of methanol and shake for 3 hours to convert the carboxymethyl cellulose salt (carboxymethylated cellulose) into hydrogenated carboxymethylated cellulose. 3) Accurately weigh out 1.5 to 2.0 g of hydrogenated carboxymethylated cellulose (bone dry) and place it in a 300 mL Erlenmeyer flask with a stopper. 4) Wet the hydrogenated carboxymethylated cellulose with 15 mL of 80% methanol, add 100 mL of 0.1 N NaOH, and shake for 3 hours at room temperature. 5) Using phenolphthalein as an indicator, back-titrate the excess NaOH with 0.1 N H2SO4. 6) Calculate the degree of carboxymethyl substitution (DS) using the following formula: A = [(100 × F' - (0.1N H2SO4) (mL) × F) × 0.1] / (hydrogen type Absolute dry mass of carboxymethyl cellulose (g) DS=0.162×A / (1-0.058×A) A: Amount of 1N NaOH (mL) required to neutralize 1 g of hydrogenated carboxymethyl cellulose F': Factor of 0.1N H2SO4 F: Factor of 0.1N NaOH

[0026] <Cationization> In the present invention, cationization of cellulose raw materials can be carried out using known methods. Cationization can result in the incorporation of, for example, ammonium, phosphonium, or sulfonium groups, or groups containing these ammonium, phosphonium, or sulfonium groups into cellulose molecules. Ammonium groups are preferred, and quaternary ammonium groups are particularly preferred. Specific cationization methods are not particularly limited. For example, cationized cellulose containing quaternary ammonium groups can be obtained by reacting the cellulose raw material with a cationizing agent such as glycidyl trimethylammonium chloride, 3-chloro-2-hydroxypropyltrialkylammonium hydride, or a halohydrin form thereof, and an alkali metal hydroxide catalyst (e.g., sodium hydroxide, potassium hydroxide, etc.) in the presence of water and / or a C1-C4 alcohol. The degree of cationic substitution per glucose unit of the resulting cationically modified cellulose can be adjusted by controlling the amount of cationizing agent added and the composition ratio of water and / or a C1-C4 alcohol. The degree of substitution here refers to the number of substituents introduced per unit structure (glucopyranose ring) constituting cellulose. In other words, it is defined as "the number of moles of introduced substituents divided by the total number of moles of hydroxyl groups on the glucopyranose ring." Because pure cellulose has three substitutable hydroxyl groups per unit structure (glucopyranose ring), the theoretical maximum degree of substitution of the cellulose fiber of the present invention is 3 (the minimum is 0).

[0027] In the present invention, the degree of cationic substitution per glucose unit of cationized cellulose is preferably 0.01 to 0.40. Introducing cationic substituents into cellulose causes electrical repulsion between cellulose molecules. Therefore, cellulose with cationic substituents introduced therein can be easily nanofibrillated. Note that if the degree of cationic substitution per glucose unit is less than 0.01, nanofibrillation is insufficient. On the other hand, if the degree of cationic substitution per glucose unit is greater than 0.40, the cellulose may swell or dissolve, making it impossible to maintain its fibrous form and resulting in failure to obtain nanofibers. The degree of cationic substitution per glucose unit can be calculated by the following formula after drying the sample (cationically modified cellulose) and measuring the nitrogen content using a TN-10 total nitrogen analyzer (Mitsubishi Chemical). The degree of substitution here refers to the average number of moles of substituents per mole of anhydroglucose unit. Degree of cation substitution = (162 x N) / (1-151.6 x N) N: Nitrogen content

[0028] <Defibrillation> In the present invention, the defibration device is not particularly limited, but it is preferable to apply a strong shear force to the aqueous dispersion using a device such as a high-speed rotation device, colloid mill device, high-pressure device, roll mill device, or ultrasonic device. In particular, for efficient defibration, it is preferable to apply a pressure of 50 MPa or more to the aqueous dispersion and to use a wet high-pressure or ultra-high-pressure homogenizer that can apply a strong shear force. The pressure is more preferably 100 MPa or more, and even more preferably 140 MPa or more. Furthermore, prior to the defibration and dispersion treatment using a high-pressure homogenizer, the cellulose nanofibers can be subjected to a pretreatment, if necessary, using a known mixing, stirring, emulsifying, or dispersing device such as a high-speed shear mixer.

[0029] When defibrating by the above treatment, the solids concentration of the cellulose fiber raw material is 0.1% by weight or more, preferably 0.2% by weight or more, particularly 0.3% by weight or more, and 10% by weight or less, particularly 6% by weight or less. If the solids concentration is too low, the amount of liquid will be too large for the amount of cellulose fiber raw material to be treated, resulting in poor efficiency, and if the solids concentration is too high, the fluidity will be poor.

[0030] In the present invention, the form of the cellulose nanofibers contained in the meat-like food composition is not particularly limited, and may be a cellulose nanofiber dispersion, a dry cellulose nanofiber solid, or a wet solid that is in an intermediate state between the two. Note that in the present invention, a dry cellulose nanofiber solid refers to a dispersion containing cellulose nanofibers that has been dehydrated and dried to a moisture content of 12% or less.

[0031] Examples of dried solid cellulose nanofibers include a dried dispersion of cellulose nanofibers, or a dried mixture of cellulose nanofibers and a water-soluble polymer. The latter is preferable in terms of redispersibility. Examples of the water-soluble polymer include cellulose derivatives (carboxymethylcellulose, methylcellulose, hydroxypropylcellulose, ethylcellulose), xanthan gum, xyloglucan, dextrin, dextran, carrageenan, locust bean gum, alginic acid, alginates, pullulan, starch, potato starch, arrowroot flour, cationic starch, phosphorylated starch, corn starch, gum arabic, locust bean gum, gellan gum, polydextrose, pectin, chitin, water-soluble chitin, chitosan, casein, albumin, soy protein lysate, peptone, polyvinyl alcohol, PEG-10 ... These include vinyl alcohol, polyacrylamide, polysodium acrylate, polyvinylpyrrolidone, polyvinyl acetate, polyamino acids, polylactic acid, polymalic acid, polyglycerin, latex, rosin-based sizing agents, petroleum resin-based sizing agents, urea resin, melamine resin, epoxy resin, polyamide resin, polyamide-polyamine resin, polyethyleneimine, polyamine, vegetable gum, polyethylene oxide, hydrophilic crosslinked polymer, polyacrylate, starch-polyacrylic acid copolymer, tamarind gum, gellan gum, pectin, guar gum, colloidal silica, and mixtures of one or more of these. Among these, carboxymethyl cellulose and its salts are preferred from the viewpoint of compatibility.

[0032] From the viewpoint of redispersibility, the above-mentioned dry solid matter of cellulose nanofibers is preferably obtained by dehydrating and drying an aqueous dispersion of cellulose nanofibers or a mixed liquid containing a cellulose nanofiber dispersion and a water-soluble polymer after adjusting the pH to 9 to 11. When a water-soluble polymer is blended into the cellulose nanofiber dispersion, the blending amount of the water-soluble polymer is preferably 5 to 50% by weight based on the bone dry solid matter of the cellulose nanofibers. If the blending amount is less than 5% by weight, sufficient redispersibility effect is not achieved. On the other hand, if the blending amount exceeds 50% by weight, problems such as a decrease in the viscosity characteristics and dispersion stability that are characteristic of cellulose nanofibers arise.

[0033] The dehydration and drying method for the cellulose nanofiber dispersion or the mixture containing the cellulose nanofiber dispersion and the water-soluble polymer may be any conventional method, such as spray drying, squeezing, air drying, hot air drying, and vacuum drying. Examples of drying apparatuses specifically used in the method of the present invention include the following: continuous tunnel dryers, band dryers, vertical dryers, vertical turbo dryers, multi-stage disk dryers, through-flow dryers, rotary dryers, flash dryers, spray dryer dryers, spray dryers, cylindrical dryers, drum dryers, screw conveyor dryers, rotary dryers with heating tubes, and vibratory transport dryers; batch-type box dryers, through-flow dryers, vacuum box dryers, and agitator dryers. These drying apparatuses can be used alone or in combination of two or more. Among these, drum dryers are preferred from the standpoint of energy efficiency, as they directly and uniformly supply heat energy to the material to be dried. Drum dryers are also preferred because they do not apply more heat than necessary and allow the dried material to be immediately recovered.

[0034] The meat-like food composition of the present invention can be obtained by pulverizing and classifying the above-mentioned dry solid. In particular, dry pulverization or wet pulverization is preferred because it allows for obtaining a finer additive. Examples of equipment used for dry pulverization include impact mills such as hammer mills and pin mills, media mills such as ball mills and tower mills, and jet mills. Examples of equipment used for wet pulverization include homogenizers, mass colloiders, pearl mills, etc.

[0035] <Meat-like food composition> The meat-like food composition of the present invention is characterized by containing the above-mentioned plant-derived protein and the above-mentioned cellulose nanofibers, and having a meat material content of 30% by weight or less.

[0036] In the present invention, the term "meat material" refers to edible meat materials from livestock (pigs, cows, sheep, goats, horses, etc.), poultry (chickens, quails, ducks, wild ducks, geese, turkeys, etc.), and birds and animals such as deer and wild boars. The meat material includes not only so-called meat (muscle) but also tissues commonly used in processed meat foods, such as skin, fat, tendons, cartilage, internal organs, and blood.

[0037] The meat-like food composition of the present invention can reproduce an excellent meat-like texture even without containing any meat ingredients. To obtain the benefit of being edible even by people who do not eat meat for various reasons, it is preferable to keep the meat ingredient content as low as possible; for example, the meat ingredient content is preferably 20% by weight or less, and more preferably 10% by weight or less. It is even more preferable to contain no meat ingredients at all (0% by weight of meat ingredients). However, in order to maintain constant costs, supply stability, and quality stability of the meat ingredients, it is possible to contain meat ingredients as long as the amount is below a certain level.

[0038] The plant-derived protein and cellulose nanofibers contained in the meat-like food composition of the present invention preferably have a plant-derived protein:cellulose nanofiber ratio of 60-99.5% by weight to 0.5-40% by weight, more preferably a plant-derived protein:cellulose nanofiber ratio of 70-99% by weight to 1-30% by weight, and even more preferably a plant-derived protein:cellulose nanofiber ratio of 80-98.5% by weight to 1.5-20% by weight (where the total weight of the plant-derived protein and cellulose nanofiber is 100% by weight). By satisfying these ranges, the excellent meat-like texture can be further enhanced, and the excellent water retention can improve workability, etc.

[0039] There are no particular limitations on the other ingredients used in the meat-like food composition of the present invention, and, as with ordinary processed meat foods, other additives can be used depending on the desired flavor, texture, physical properties, appearance, etc. For example, thickeners such as methylcellulose, vegetables, animal proteins other than meat (eggs, dairy products, etc.), seasonings, grain flours including breadcrumbs, starches, dietary fiber, thickening polysaccharides, oils and fats, sugars, salts, spices, colorings, preservatives, etc. can be used.

[0040] Of these, methylcellulose is preferably used in combination because it can impart a good elastic texture to the meat-like food composition.

[0041] The methylcellulose contained in such a meat-like food composition is preferably adjusted to a range of cellulose nanofiber:methylcellulose = 10-90 wt%:90-10 wt%, more preferably cellulose nanofiber:methylcellulose = 30-90 wt%:70-10 wt%, and even more preferably cellulose nanofiber:methylcellulose = 50-90 wt%:10-50 wt%. By blending methylcellulose within this range, it is possible to obtain a more elastic, meat-like texture while still achieving the effects of the present invention.

[0042] Furthermore, the meat-like food composition of the present invention preferably contains 20% by weight or more of plant-derived protein based on the total solid content, more preferably 25% by weight or more, and even more preferably 27% by weight or more. The upper limit is preferably 90% by weight or less, more preferably 80% by weight or less, and even more preferably 70% by weight or less. In addition to the plant-derived protein, the meat-like food composition preferably contains an appropriate amount of the additives described above, since this allows for a more meat-like texture and flavor to be reproduced.

[0043] The aforementioned raw materials of the meat-like food composition of the present invention can be kneaded together. There are no particular limitations on the kneading method, but in order to obtain an excellent meat-like texture and water retention, it is preferable to knead the cellulose nanofibers as uniformly as possible with the plant-derived protein.

[0044] <Meat-like processed foods> The meat-like food composition of the present invention thus obtained can be molded into various shapes, and by heat treatment, meat-like processed foods can be obtained, such as sausages, hamburgers, meatballs, pressed ham, chopped ham, salami, nuggets, minced meat cutlets, cabbage rolls, meatloaf, terrines, meatballs, meat buns, dumplings, shumai, and formed meat.

[0045] The meat-like processed food of the present invention is a meat-like food composition containing plant-derived protein and cellulose nanofiber, and can be manufactured in the same form as conventional meat processed foods, except that the meat material content is 30% by mass or less, and the same manufacturing method can also be used. [Example]

[0046] The present invention will be described in detail below using examples, but the present invention is not limited to the examples described below.

[0047] <Production of carboxymethyl cellulose nanofibers> 200 g of pulp (NBKP (softwood bleached kraft pulp), manufactured by Nippon Paper Industries Co., Ltd.) was added to a mixer capable of mixing pulp, along with 111 g of sodium hydroxide. Water was then added to adjust the pulp solids content to 20% (w / v). After stirring at 30°C for 30 minutes, 216 g of sodium monochloroacetate (active ingredient equivalent) was added. After stirring for 30 minutes, the temperature was raised to 70°C and stirred for 1 hour. The reaction mixture was then removed, neutralized, and washed to obtain carboxymethylated pulp with a carboxymethyl substitution degree of 0.25 per glucose unit. The carboxymethylated pulp was then adjusted to a solids content of 1% with water and defibrated by treating five times in a high-pressure homogenizer at 20°C and 150 MPa to obtain carboxymethylated cellulose fibers. The resulting fibers had an average fiber diameter of 15 nm and an aspect ratio of 50.

[0048] To a 0.7 wt% aqueous suspension of the above carboxymethylated cellulose fibers (cellulose nanofibers), carboxymethyl cellulose (product name: F350HC-4, manufactured by Nippon Paper Industries Co., Ltd.) was added at 10 wt% relative to the cellulose nanofibers, and the mixture was stirred for 60 minutes using a TK homomixer (12,000 rpm). A 0.5% aqueous sodium hydroxide solution was added to the aqueous suspension to adjust the pH to 9, and the mixture was then dried in a drum dryer D0405 (manufactured by Katsuragi Kogyo) at a steam pressure of 0.5 MPa.G and a drum rotation speed of 2 rpm, yielding a dry solid mixture of cellulose nanofibers and carboxymethyl cellulose with a moisture content of 5 wt%. The dried solid was then pulverized in a dry mill to obtain the additive cellulose nanofibers of the present invention.

[0049] (Examples 1 and 2, Comparative Example 1) Cold water was added to soy protein (New Fujipro SHE, manufactured by Fuji Oil Co., Ltd.) and stirred at the blending ratio (total amount 100 g) shown in Table 1. Once thoroughly mixed, canola oil was added little by little while stirring to emulsify, forming emulsion curd, which was then packed into bags and stored in a refrigerator for at least 3 hours to obtain emulsified soybean curd. Using the obtained soybean curd, soybean curd, granular soy protein dissolved in an appropriate amount of water, sauteed onions, shortening, and other ingredients exhibiting the liquid properties shown in Table 2 were added to an aluminum bowl in the blending ratio shown in Table 2 (total amount 500 g), and the mixture was stirred well. Thereafter, the remaining ingredients showing the powder properties shown in Table 2 were added and thoroughly stirred until the mixture became sticky, to obtain a meat-like food composition. The obtained meat-like food composition was kneaded by hand, while visually checking the state of adhesion to the wall of the aluminum bowl and the hands.

[0050] The meat-like food composition was divided into 80 g portions and formed into hamburger steak shapes. The hamburger-shaped meat-like food composition 1 was heated on an iron plate at 220°C for 1 minute to brown both sides, and then steamed in a convection oven (temperature 85°C / 15 minutes) to obtain meatless hamburgers containing no meat ingredient in Examples 1 and 2 and Comparative Example 1. The obtained meatless hamburgers and meat-like food compositions were evaluated as follows.

[0051] <Workability> The meat-like food composition was kneaded in an aluminum bowl with hands wearing rubber gloves, while the amount of adhesion to the wall of the aluminum bowl and the amount of adhesion to the rubber gloves was visually confirmed and evaluated according to the following criteria. ⊚: Due to strong water retention, the meat-like food composition is easily aggregated, and the amount of adhesion to the aluminum bowl wall and rubber gloves is small. Good: The meat-like food composition has water retention properties, is easily aggregated, and adhesion to the aluminum bowl wall and rubber gloves is suppressed. ×: The water retention is poor and the meat-like food composition is sticky, so that adhesion to the wall of the aluminum bowl and rubber gloves is observed.

[0052] <Hamburg steak texture> The obtained meatless hamburger steak was tasted by five panelists, who evaluated the texture according to the following criteria and calculated the average. ◎: The soy protein has a meaty texture that is very resilient. 〇: It has the texture of soy protein and is similar to a hamburger steak. ×: The soy protein does not have the meaty texture and has a slimy texture.

[0053] <Water / oil separation when heated after frozen storage> The resulting meatless hamburger steak was stored in a freezer (-18°C) for 12 hours, then removed and thawed / heated in a microwave oven (600W), and the state of water and oil separation on the surface of the hamburger steak was visually inspected. ○: Some water and oil separation was observed on the surface of the hamburger steak, but the amount was small. ×: Separation of water and oil from the surface of the hamburger steak was observed.

[0054] [Table 1]

[0055] [Table 2] *Granular soy protein: New Fujinic 25N: New Fujinic 43N = 7:3 blend

Claims

1. A meat-like food composition containing a plant-derived protein, carboxymethylated cellulose nanofibers, and methylcellulose, The content of meat material is 10% by mass or less, the carboxymethylated cellulose nanofiber has a degree of carboxymethyl substitution per glucose unit of 0.01 to 0.50; A meat-like food composition characterized by comprising a mixture of carboxymethylated cellulose nanofibers, methyl cellulose, and methyl cellulose in the ranges of 50-90% by weight, and 10-50% by weight.

2. 2. The meat-like food composition according to claim 1, wherein the plant-derived protein is a soybean-derived protein.

3. A meat-like processed food comprising the meat-like food composition according to any one of claims 1 to 2.

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