Textured soy protein

Abstract

To provide a meat-like food that has random irregularities in appearance like natural meat and can reproduce versatile (non-uniform) eat-texture of natural meat when masticated.SOLUTION: Provided is a tissue-like soybean protein material, which is a tissue-like soybean protein material composed of fibrous soybean protein, and in which, characterized, the fibrous soybean protein contains carbohydrate and calcium, the fibrous soybean protein is oriented and the surface of the tissue-like soybean protein material has a plurality of lumpy parts containing pores, the plurality of lumpy parts are in contact with each other to form a surface, and the porosity of the surface part and back part of the tissue-like soybean protein material is lower than that of the center part.SELECTED DRAWING: Figure 4

Description

[Technical Field]

[0001] The present invention relates to a textured soy protein material. [Background technology]

[0002] Recently, the social situation surrounding meat ingredients has become increasingly severe, and there is a growing trend toward using vegetable proteins such as soy protein as substitutes for meat or as bulking agents.

[0003] Among vegetable proteins, textured soy protein, which is textured using defatted soybeans or powdered soy protein material as raw materials, is used for a variety of purposes, and textured soy protein is used as a filler for ground meat in processed meat foods such as hamburgers and meatballs. On the other hand, one of the characteristics of the texture of meat-like foods using textured soy protein is that they are inferior in terms of the ability to break apart during mastication compared to natural meat. In particular, there is a problem in that the breaking apart of meat fibers cannot be fully reproduced. Therefore, various studies have been conducted to improve the texture of such textured soy protein. For example, Patent Document 1 discloses a textured protein material produced by reacting soy protein raw material and water under heat and pressure in an extruder, blending calcium and starches together, extruding the mixture through a die, and slicing the mixture horizontally in the extrusion direction. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 6844736 Summary of the Invention [Problem to be solved by the invention]

[0005] The inventors have discovered that meat-like foods using such textured plant proteins lack the diversity (uneven texture) of natural meat and have an artificial texture. Furthermore, meat-like foods using textured plant proteins lack the natural texture of natural meat and only have an unnatural, artificial appearance. The researchers discovered that the reason why such meat-like foods have an artificial texture is that the texture extruded from the extruder in meat-like foods is uniform in the direction perpendicular to the extrusion direction, resulting in a uniform texture when chewed. It was also discovered that the unnatural appearance of meat-like foods is due to the fact that they are sliced ​​horizontally in the extrusion direction, resulting in regular and lacking variety in the irregularities in their appearance. The object of the present invention is to provide a meat-like food product that has a randomly uneven appearance like natural meat and that can reproduce the diverse (non-uniform) texture of natural meat when chewed. [Means for solving the problem]

[0006] The present invention provides a textured soy protein material that can faithfully reproduce the appearance and diverse textures of natural livestock meat.

[0007] That is, the textured soy protein material of the present invention is a textured soy protein material made from fibrous soy protein, the fibrous soy protein containing carbohydrates and calcium, the fibrous soy protein being oriented, the surface of the textured soy protein material having a plurality of agglomerates containing pores, the plurality of agglomerates adhering to one another to form the surface, and the porosity of the surface and back surfaces of the textured soy protein material being lower than the porosity of the central portion. The textured soy protein material of the present invention is composed of fibrous soy protein containing calcium, and because the fibrous soy protein is oriented, the fibers easily break apart during mastication. Furthermore, a plurality of clumps containing pores formed by the swelling of carbohydrates are randomly formed on the surface of the textured soy protein material, and these clumps adhere to each other, reproducing the uneven texture that occurs accidentally in natural meat. Furthermore, the porosity of the surface and back surfaces of the textured soy protein material is lower than that of the center, and the surface is formed by clumps of random size that are closely packed and pressed together, allowing the diversity (unevenness) of the texture of natural livestock meat to be reproduced.

[0008] The porosity of the surface and back surfaces of the textured soy protein material of the present invention (when the thickness of the textured soy protein material is L, the region from the top surface to L / 3 and the region from the bottom surface to L / 3 of the textured soy protein material) is preferably 50 to 80%, and the porosity of the central portion (when the thickness of the textured soy protein material is L, the region of thickness L / 3 remaining excluding the regions from the top surface to L / 3 and the regions from the bottom surface to L / 3 of the textured soy protein material) is preferably 60 to 90%. The textured soy protein material of the present invention has an increased surface density, which increases the chewiness at the first bite and maintains the loosening feeling from the second bite onwards.

[0009] The textured soy protein material of the present invention preferably contains 300 mg to 1500 mg of the calcium per 100 g of the textured soy protein material. When the amount of calcium in the textured soy protein material of the present invention is within the above range, the soy protein is likely to be fibrous. Note that the calcium content mentioned above means the amount (mg) contained per 100 g of the dry weight of the textured soy protein material.

[0010] The textured soy protein material of the present invention preferably contains 10 to 50 parts by mass of the carbohydrates described above per 100 parts by mass of the textured soy protein material. When the carbohydrate content is within the above range, the textured soy protein material is more likely to swell and form lumps. Preferably, the carbohydrate in the textured soy protein material of the present invention is corn starch. When the carbohydrate is cornstarch, the textured soy protein material is more likely to swell and form lumps.

[0011] The textured soy protein material of the present invention preferably has a flat shape having a surface along the direction in which the fibrous soy protein is oriented and a thickness in the direction perpendicular to the surface. When the textured soy protein material of the present invention has the above-mentioned shape, its appearance becomes closer to that of natural meat.

[0012] The textured soy protein material of the present invention can be produced by, for example, using a roller or the like to crush and compress the surface lumps in a direction perpendicular to the orientation direction of the fibrous soy protein, thereby reproducing the uneven texture that occurs accidentally in natural meat.

[0013] The textured soy protein material of the present invention can be dried to produce a dried product for distribution, and can be made into a meat-like food product in a state where it has absorbed water and been given a seasoning. [Brief explanation of the drawings]

[0014] [Figure 1A] FIG. 1A is a photograph of the surface of the textured soy protein material of Example 1 in a dry state. [Figure 1B] FIG. 1B is a photograph of the surface of the textured soy protein material of Example 1 in a water-absorbed state. [Figure 2] FIG. 2 is a photograph of a cross section of the textured soy protein material of Example 1 in a dry state. [Figure 3] FIG. 3 is an enlarged photograph of a cross section of the textured soy protein material of Example 1 in a dry state. [Figure 4] FIG. 4 is a schematic cross-sectional view of the textured soy protein material according to the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0015] The textured soy protein material of the present invention is made of fibrous soy protein, the fibrous soy protein containing carbohydrates and calcium, the fibrous soy protein being oriented, and the surface of the textured soy protein material having a plurality of agglomerates containing pores, the plurality of agglomerates adhering to one another to form the surface, and characterized in that the porosity of the surface and back surfaces of the textured soy protein material is lower than the porosity of the central portion.

[0016] The following explanation will be given with reference to Figure 4. The textured soy protein material 1 of the present invention is composed of fibrous soy protein 2 containing calcium, and because the fibrous soy protein 2 is oriented in the extrusion direction of the textured soy protein material 1, the fibers are easily loosened during mastication. Furthermore, the surface of the textured soy protein material 1 is formed by a plurality of large and small agglomerates 4 that contact and adhere to each other and contain pores 3 formed by random swelling of carbohydrates, and the agglomerates 4 are crushed in a direction perpendicular to the orientation direction of the fibrous soy protein (perpendicular to the extrusion direction) with a roller or press, and the crushed surfaces assemble to form the surface of the textured soy protein material, thereby achieving the appearance of random irregularities characteristic of natural animal meat. Furthermore, the porosity differs between the large and small chunks 4, the surface and back surfaces of the textured soy protein tissue (when the thickness of the textured soy protein material in Figure 4 is L, the region from the top surface to L / 3 and the region from the bottom surface to L / 3 of the textured soy protein material), and the center (when the thickness of the textured soy protein material in Figure 4 is L, the region with a thickness of L / 3 excluding the region from the top surface to L / 3 and the region from the bottom surface to L / 3 of the textured soy protein material), and the porosity of the surface and back surfaces is smaller than the porosity of the center, thereby achieving a variety of textures (unevenness) and reproducing the texture of natural meat. The chunks 4 are formed by the random swelling of the fibrous soy protein 2 by carbohydrates. The chunks 4 contain pores 3. There are multiple chunks 4 of various sizes, and these come together and adhere to each other to form the surface of the textured soy protein material 1. This results in a randomly uneven texture just like the surface of natural meat. Furthermore, because the chunks of various sizes adhere to each other and there is a difference in porosity between the surface and interior of the textured soy protein, a diverse (non-uniform) texture like natural meat is obtained when chewed.

[0017] In this specification, orientation refers to the fibers of the fibrous soy protein being aligned in a certain direction; when a tensile force is applied manually to a hydrated textured soy protein material in the left-right, front-back, and up-down directions, if the textured soy protein material tears and separates in the direction of the applied force, this means that the fibrous soy protein is oriented perpendicular to the direction of the applied force.

[0018] The textured soy protein material of the present invention preferably has a flat shape having a surface along the direction in which the fibrous soy protein is oriented and a thickness in the direction perpendicular to the surface. When the textured soy protein material of the present invention has the above-mentioned shape, its appearance becomes closer to that of natural meat.

[0019] The planar size of the lump (when the lump is observed in a planar view and sandwiched between two parallel lines, the largest distance between the two parallel lines is taken as the planar size of the lump) is preferably 1 to 30 mm in a dry state, and 1 to 30 mm in a water-absorbed state. In this specification, the term "water-absorbed state" refers to the state after adding 100 g of water at 15°C to 10 g of a textured soy protein material sample, leaving the mixture for 2 hours, and then draining the water through a 30 mesh colander.

[0020] In the textured soy protein material of the present invention, the fibrous soy protein preferably has a fiber diameter of, for example, 0.01 to 1000 μm.

[0021] The carbohydrate used in the textured soy protein material of the present invention is preferably starch, and more preferably cornstarch, because cornstarch is more likely to cause soy protein to swell than wheat starch. The textured soy protein material of the present invention preferably contains 10 to 50 parts by mass, more preferably 20 to 35 parts by mass, of the carbohydrates per 100 parts by mass of the textured soy protein material.

[0022] The textured soy protein material of the present invention preferably contains 300 mg to 1500 mg of calcium per 100 g of the textured soy protein material, because when the amount of calcium in the textured soy protein material of the present invention is within the above range, the soy protein is easily fibrous. The calcium is preferably a calcium salt, and is not particularly limited as long as it is a compound that dissociates even slightly to form calcium ions. Examples of calcium salts that can be used include calcium sulfate, calcium carbonate, calcium chloride, and calcium hydroxide. While calcium is preferably added to the raw material, it may also be added by impregnating carbohydrate-containing soy protein extruded under heat and pressure in an extruder with an aqueous solution of such a calcium salt. In addition to calcium salts, magnesium salts can also be used.

[0023] The porosity of the surface and back surfaces of the textured soy protein material of the present invention is preferably 50 to 80% in a water-absorbed state, and 50 to 80% in a dry state. When the porosity of the surface portion and the back surface portion is within the above range, the chewiness of the textured soy protein material at first bite is improved, and a texture similar to that of natural meat can be achieved. The porosity of the central portion of the textured soy protein material of the present invention is preferably 60 to 90% in a water-absorbed state, and 60 to 90% in a dry state. When the porosity of the central portion is within the above range, the textured soy protein material maintains a loose texture from the second bite onwards, and a texture closer to that of natural meat can be achieved. Furthermore, the porosity of the surface and back portions of the textured soy protein material of the present invention is lower than the porosity of the central portion, and the porosity of the surface and back portions is preferably 5 to 10% lower than the porosity of the central portion. The textured soy protein material of the present invention has low porosity in the surface and back surfaces, so that it is chewy at the beginning of chewing and feels soft as chewing progresses, and can approximate the texture of cooked natural livestock meat.

[0024] The average pore size of the surface and back surfaces of the textured soy protein material of the present invention is preferably 200 to 600 μm in a water-absorbed state, and 50 to 150 μm in a dry state. When the average pore diameters of the surface and back surfaces are within the above ranges, the textured soy protein material has an improved chewiness at first bite, and a texture similar to that of natural meat can be achieved. The average pore size in the central portion of the textured soy protein material of the present invention is preferably 400 to 800 μm in a water-absorbed state, and 100 to 200 μm in a dry state. When the average pore size of the central portion is within the above range, the textured soy protein material maintains a loose feeling from the second bite onwards, and a texture closer to that of natural meat can be achieved.

[0025] Next, a method for producing the textured soy protein material of the present invention will be described. The textured soy protein material of the present invention is produced through an extrusion process (textured soy protein production process) in which a raw material mixture containing soy protein raw materials is extruded to produce textured soy protein, and a compression process (pressing process) in which the textured soy protein is compressed in a direction perpendicular to the extrusion direction to crush it.

[0026] (Soybean protein mixture preparation process) First, a raw material mixture for the textured soy protein material is prepared by adding water to a soy protein raw material such as isolated soy protein and a carbohydrate (corn starch), and then adding the above-mentioned calcium salt and the like, and kneading the mixture. The carbohydrate content in the raw material, converted into solid content, is preferably 10 to 50 parts by mass per 100 parts by mass of the textured soy protein material. This is because when the carbohydrate content is within the above range, the textured soy protein material can be easily expanded to form clumps.

[0027] (Textured soy protein production process and pressing process) The prepared raw material mixture of textured soy protein material is fed into an extruder (extrusion molding machine), and then the raw material is pressurized and heated to become thermoplastic, and is extruded through a die (mouthpiece) attached to the tip of the screw. In this case, it is possible to produce a textured soy protein material by adjusting the raw material composition so that it is 5 to 90% by weight of isolated soy protein, and by adjusting the pressurized heating conditions so that the screw rotation speed is 150 to 500 rpm, the heating temperature is 25 to 180°C, and the water content is 10 to 40%. In the present invention, the size of the die slit through which the textured soy protein material is extruded is 1 to 2 mm thick and 45 mm or more wide. By making the slit width 45 mm or more, the degree of distribution of the size of the agglomerates increases, resulting in an undulating surface shape. The textured soy protein coming out of the die slit expands to random sizes due to the action of carbohydrates under atmospheric pressure, and agglomerates of various sizes are formed on its surface. The extruded textured soy protein sheet is pressed in a direction perpendicular to the extrusion direction (up and down direction) using a roller or press. Pressing can be performed, for example, by setting the clearance of the press to a range of 1 to 5 mm and pressing to a predetermined thickness. The chunks are crushed with a roller or a press, and the crushed surfaces come together to form the surface of the textured soy protein material, which takes on a flattened shape as a whole. The flat (sheet-like) textured soy protein material thus formed is cut to a predetermined length in a direction perpendicular to the extrusion direction to produce flat textured soy protein material of a size suitable for cooking or eating.

[0028] (Rehydrate) The textured soy protein material obtained by the extruder treatment and the press treatment may be reconstituted with water. Furthermore, the textured soy protein material may be dried as needed before being reconstituted with water. After the textured soy protein material has been reconstituted with water, it may be dehydrated as needed. The degree of dehydration is not particularly limited and can be selected in various ways depending on the purpose. The textured soy protein material can be used as a food material by adding a seasoning or cooking it. The seasoning may be mixed in advance with the raw material mixture of the textured soy protein material.

[0029] Through the above steps, a textured soy protein material can be produced.

[0030] In the textured soy protein material of the present invention, fats and oils, sugars, seasonings, vegetables such as carrots, burdock, sesame and onions, seaweed such as wakame seaweed and hijiki seaweed, meat such as minced meat, etc. may be added to the raw materials of the textured soy protein material or may be added to the textured soy protein material.

[0031] The textured soy protein material can be used by cutting and processing it into a predetermined shape, adding seasonings, and cooking it. Cooking may be performed by an appropriate combination of baking, steaming, boiling, frying, electromagnetic heating, etc.

[0032] The products obtained as described above can be provided in the form of meat-like foods such as hamburger steaks, meatballs, fried chicken, and grilled meat ingredients. [Example]

[0033] (Preparation of textured soy protein material) Example 1 70 parts by weight of isolated soy protein (New Fuji Pro E, protein content 92%, Fuji Oil Co., Ltd.) and 25 parts by weight of cornstarch were mixed, and 4 parts by weight of calcium sulfate and 1 part by weight of powdered oil were further added to this mixed material. 100 parts by weight of this mixture and 28 parts by weight of water were fed into a twin-screw extruder and heated and pressurized. A textured soy protein sheet was extruded from the twin-screw extruder and cut at the extruder outlet in a direction perpendicular to the extrusion direction, with a length of 30 cm in the extrusion direction. The extruded and expanded textured soy protein was pressed in a roller press to obtain a textured soy protein material compressed perpendicular to the extrusion direction. The extruder processing was performed at a screw rotation speed of 200 rpm, an outlet temperature of 120°C, and a die slit width of 45 mm and a thickness of 1 mm. The pressing process was performed using a twin-screw roller with a roller clearance adjusted to 4 mm. To 1 part by weight of the obtained textured soy protein material, 20 parts by weight of 6% by weight saline solution was added and stirred for 30 minutes to rehydrate, followed by washing with running water. Next, 20 parts by weight of an acidic solution adjusted to pH 3.6 with phosphoric acid was added and stirred for 30 minutes to rehydrate, followed by washing with 100 parts by weight of water to remove the sourness, thereby producing the textured soy protein material of Example 1. The obtained textured soy protein material was dried in an incubator at 80°C for 24 hours. Figure 1A is a photograph of the surface of the textured soy protein material of Example 1 in a dried state. The extruded sheet-like product expanded under atmospheric pressure, and large and small lumps were formed on the surface (Figure 1A). The lumps were composed of fibrous soy protein and had various sizes in a plan view, ranging from approximately 1 to 30 mm. Figure 1B is a photograph of the surface of the textured soy protein material of Example 1 in a water-absorbed state. Figure 2 is a photograph of a cross section of the dried textured soy protein material of Example 1. When the cross section of the textured soy protein material was observed, it was found that the surface of the textured soy protein material was formed by a collection of crushed lumps, and sponge-like pores were observed inside (Figure 2). Figure 3 is an enlarged photograph of the cross section of the dry state of the textured soy protein material of Example 1. When the cross section was observed at 50x magnification using an optical microscope, sponge-like pores surrounded by fibrous soy protein were observed (Figure 3). The porosity of the dry textured soy protein material was 69% in the surface region, 76% in the central region, and 71% in the back region. The average pore diameter in the dry state was 77 µm in the surface region, 149 µm in the central region, and 77 µm in the back region. It is believed that the roller press caused the porosity and average pore diameter of the surface and back regions of the textured soy protein material to be smaller than those of the central region.

[0034] (Calculation of porosity) The porosity was calculated using the ratio of pores to walls in the observation area after binarizing the X-ray CT images taken using a Carl Zeiss X-ray CT (METROTOM800) under the following conditions: X-ray tube voltage: 60 kV, X-ray tube current: 120 μA, number of views: 1500, exposure time: 400 ms, metal filter: Al 0.5 mm, magnification: 10.85, Vx size: 0.012 mm using the image analysis software ImageJ.

[0035] (Measuring the average pore diameter) The average pore diameter was measured by image analysis of SEM images taken at 100x magnification using a Hitachi High-Tech Science Corporation low-vacuum scanning electron microscope (Hitachi Tabletop Microscope TM3030, accelerating voltage 15 kV). Image analysis was performed using the image analysis software ImageJ, and the minor diameter of 10 randomly selected pores was measured. The minor diameter is the smallest distance between two parallel lines sandwiching the outline of the pore. The calculation of the porosity and the measurement of the average pore diameter can also be carried out for the water-absorbed textured soy protein material in the same manner as above.

[0036] (Comparative Example 1) 75 parts by weight of isolated soy protein (New Fuji Pro E, protein content 92%, Fuji Oil Co., Ltd.), 25 parts by weight of corn starch, and 3 parts by weight of calcium sulfate were mixed. 100 parts by weight of this mixture and 20 parts by weight of water were fed into a twin-screw extruder and heated and pressurized to obtain disintegrated soy protein. The extruder treatment was performed at a screw rotation speed of 200 rpm, an outlet temperature of 120°C, and a die slit width of 15 mm and thickness of 1 mm. The extruded sheet was expanded to a thickness of approximately 20 mm, and was cut into 30 cm lengths and then cut parallel to the extrusion direction with a cutter to a thickness of 3 mm. One part by weight of this soy protein sheet was immersed in 6% by weight saline for 30 minutes to rehydrate, and then washed with running water. Next, the sheet was immersed in an acidic solution adjusted to pH 3.6 with phosphoric acid for 30 minutes to rehydrate, and then washed with running water to remove the sourness, to produce a sheet of the textured soy protein material of Comparative Example 1. The extruded sheet-like molding expanded under atmospheric pressure, but no lumpy portions were observed on the surface because the surface had been sliced. The porosity of the textured soy protein material of Comparative Example 1 was 76% in the surface portion, 76% in the center portion, and 76% in the back portion. The average pore diameter was 110 μm in the surface portion, 110 μm in the center portion, and 110 μm in the back portion. No difference was observed between the surface portion, the back portion, and the center portion.

[0037] (Measurement of elements in textured soy protein material) The calcium contained in the textured soy protein material of Example 1 and the sheet of the textured soy protein material of Comparative Example 1 was identified and quantified by ICP (inductively coupled plasma) method. The results are shown in Table 1. The measurements were carried out by drying sheets of the textured soy protein material of Example 1 and the textured soy protein material of Comparative Example 1 in an incubator at 80°C for 24 hours and measuring the amount of elements in 100 g of the dried product.

[0038] [Table 1]

[0039] (Production of meat-like foods) Sheets of the textured soy protein material of Example 1 and the textured soy protein material of Comparative Example 1 were dried and then immersed in a seasoning liquid of the following composition to prepare a meat-like food. This meat-like food was heated at 180°C to prepare a baked sample. The baked samples of Example 1 and Comparative Example 1 were eaten and evaluated by five people. The results are shown in Table 2.

[0040] (Composition of seasoning liquid) Reduced starch syrup 40 parts by weight 20 parts by weight of white sugar Regular salt 5 parts by weight Pepper 0.5 parts by weight Monosodium glutamate 5 parts by weight Soy sauce 10 parts by weight Garlic powder 2 parts by weight Solid fat 20 parts by weight 120 parts by weight of water Caramel color 2 parts by weight

[0041] (exterior) The results were evaluated on a 4-point scale, with 0 being completely different from the appearance of natural meat and 3 being the same as the appearance of natural meat. 0 points: Completely different in appearance from natural meat 1 point: Slightly different in appearance from natural meat 2 points: The appearance is roughly the same as natural meat 3 points: Similar in appearance to natural meat

[0042] (Texture) The diversity of texture (unevenness) was scored on a 6-point scale, ranging from 0 points (no sense of texture diversity (unevenness) of natural meat) to 5 points (full sense of texture diversity of natural meat). Points are awarded based on each individual's experience, with the following criteria: 0 points: The variety of textures that natural meat has is not felt at all. 1: The variety of textures found in natural meat is barely noticeable. 2 points: The variety of textures that natural meat has is not felt very much. 3 points: The texture diversity of natural meat is slightly noticeable. 4 points: The variety of textures that natural meat has can be felt to some extent. 5 points: The diversity of textures of natural meat is fully felt. The average values ​​for the five people are shown in Table 2.

[0043] [Table 2] [Explanation of symbols]

[0044] 1 Textured soy protein material 2. Fibrous soy protein 3 Stomata 4 Massive part

Claims

1. A textured soy protein material comprising fibrous soy protein, the fibrous soy protein containing corn starch and calcium; the cornstarch is contained in an amount of 20 to 35 parts by mass per 100 parts by mass of the textured soy protein material; the fibrous soy protein is oriented, and the surface of the textured soy protein material has a plurality of aggregates containing pores, and the aggregates are in close contact with each other to form irregularities on the surface; The size of the block portion in a plan view is 1 to 30 mm, The thickness of the textured soy protein material is defined as L, the region from the top surface of the textured soy protein material to L / 3 is defined as the surface region, the region from the bottom surface of the textured soy protein material to L / 3 is defined as the back region, and the region excluding the surface region and the back region is defined as the central region, wherein the porosity of the surface region and the back region of the textured soy protein material is 5 to 10% lower than the porosity of the central region.

2. 2. The textured soy protein material according to claim 1, wherein the porosity of the surface and back surfaces of the textured soy protein material is 50 to 80%, and the porosity of the central portion is 60 to 90%.

3. 3. The textured soy protein material according to claim 1, wherein the calcium is contained in an amount of 300 mg to 1500 mg per 100 g of the textured soy protein material.

4. 4. The textured soy protein material according to claim 1, which has a flat shape having a surface along the direction in which the fibrous soy protein is oriented and a thickness in a direction perpendicular to the surface.

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