Textured protein food ingredients

Abstract

The present invention relates to a texturized-protein food ingredient in which an algae-derived protein raw material is used, the food ingredient having exceptional color, aroma, and mouthfeel.　This texturized-protein food ingredient is characterized by containing a texturized protein obtained by texturizing a raw material mixture including (a) an algae-derived protein raw material and (b) a protein raw material that is different from (a) and that has a protein content of 70 mass% or greater. Combining (a) the algae-derived protein raw material and (b) the protein raw material that is different from (a) and that has a protein content of 70 mass% or greater, as protein raw materials, makes it possible to obtain a texturized protein having exceptional expansion properties.

Description

[Technical Field]

[0001] The present invention relates to a textured protein food material, a food containing the textured protein food material, and a method for improving the texture of a food using the textured protein food material. [Background technology]

[0002] Algae have recently been attracting attention as a nutritional source, and various foods containing algae have been developed. However, adding algae directly to food can cause the food to turn greenish, resulting in an undesirable appearance. Furthermore, the algae's distinctive odor, such as the sea smell, can impair the food's original flavor. Furthermore, adding algae directly to food can sometimes alter the food's original texture. Thus, adding algae alone to food can affect the food's original flavor in terms of color, odor, texture, and other aspects, creating problems as a food ingredient. As an example of a food material containing algae, Non-Patent Document 1 describes that a fibrous textured protein obtained by processing a mixture of chlorella and concentrated soy protein in an extruder is useful as a meat-like food material. Patent Documents 1 and 2 describe that a textured material obtained by treating a mixture containing soybeans and algae in an extruder is useful as a functional soybean food. Patent Document 3 describes that a textured material obtained by treating a mixture of chlorella, starch, and defatted soybean flour in an extruder is useful as a functional food. However, conventionally known textured protein food materials tend to have a flavor and color derived from algae and tend to have a weak texture, which can sometimes impair the original flavor of the food when added to the food. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 4-58853 [Patent Document 2] Japanese Patent Application Publication No. 4-88958 [Patent Document 3] Japanese Patent Application Publication No. 2-142447 [Non-patent literature]

[0004] [Non-Patent Document 1] MP Caporno, et al., Innovative Food Science and Emerging Technologies 59 (2020) 102275 Summary of the Invention [Problem to be solved by the invention]

[0005] It is desirable to provide a textured protein food material using an algae-derived protein raw material, which has reduced color and odor specific to algae, has a suitable texture when reconstituted with water, and is excellent in color, odor, and texture. [Means for solving the problem]

[0006] The present invention provides the following textured protein food material, foods containing the same, a method for producing the textured protein food material, and a method for improving the texture of foods using the textured protein food material. [1] (a) an algae-derived protein source; and (b) Protein ingredients other than (a) that have a protein content of 70% by mass or more A textured protein food material comprising a textured protein obtained by texturing a raw material mixture comprising the above. [2] The textured protein food material according to [1] above, wherein the algae is one or two species selected from the group consisting of Euglena and defatted Euglena. [3] The structured protein food material according to [1] or [2] above, wherein the protein content of the raw material mixture is 35 mass % or more based on the total mass of the raw material mixture. [4] The structured protein food material according to any one of [1] to [3] above, wherein (b) comprises soy protein. [5] The textured protein food material according to [4] above, wherein the soy protein comprises isolated soy protein. [6] The textured protein food material according to any one of [1] to [5] above, wherein the water-soluble nitrogen index (NSI) of (b) is 55% or more and 100% or less. [7] The structured protein food material according to any one of [1] to [6], wherein the content of (a) in the raw material mixture is 5% by mass or more and 90% by mass or less, based on the total amount of the raw material mixture. [8] A food product comprising the textured protein food material according to any one of [1] to [7] above. [9] The food according to [8] above, wherein the food is selected from the group consisting of processed meat foods, processed meat-like foods, and processed seafood foods.

[10] A method for producing a textured protein food material, comprising: (a) an algae-derived protein source; and (b) Protein ingredients other than (a) that have a protein content of 70% by mass or more a step (1) of pressurizing and heating a raw material mixture containing the above in the presence of water to texturize the protein raw material contained in the raw material mixture; a step (2) of drying the textured product obtained in the step (1) to obtain a textured protein; A method for producing a textured protein food material, comprising:

[11] The method for producing a textured protein food material according to

[10] above, wherein the algae is one or two species selected from the group consisting of Euglena and defatted Euglena.

[12] A method for producing a textured protein food material according to

[10] or

[11] above, wherein the pressurized heat treatment comprises pressurized heat treatment using an extruder.

[13] A method for improving the texture of food, which comprises blending the textured protein food material according to any one of [1] to [7] above into food. [Effects of the Invention]

[0007] According to the present invention, a textured protein food material is provided using an algae-derived protein raw material, which has reduced color and odor specific to algae and has a suitable texture when reconstituted with water, thereby providing a food material with excellent color, odor, and texture. By using the textured protein food material of the present invention, it is possible to impart the nutritional value of algae to foods while minimizing the impact on the palatability of the food that is caused by the color, odor, and texture unique to algae. DETAILED DESCRIPTION OF THE INVENTION

[0008] Each embodiment of the present invention will be described in more detail below.

[0009] 1.Textured protein food ingredients The textured protein food material of the present invention comprises: (a) an algae-derived protein raw material; (b) The protein composition is characterized by comprising a textured protein obtained by texturing a raw material mixture containing a protein raw material other than (a) having a protein content of 70% by mass or more. The textured protein food material of the present invention is a food material containing textured protein obtained by texturing a raw material mixture containing the above (a) and (b), and when added to food, it is a food material that can impart the nutritional value of algae to food while minimizing the impact on the palatability of the food that is caused by the color, odor, and texture unique to algae.

[0010] It is generally known that protein quality can be transformed and the protein can be given a textured structure by subjecting a protein raw material to pressure heating in the presence of water. For example, by subjecting a protein raw material to pressure heating in the presence of water using an extruder or the like, the protein is loosened, the protein chains are arranged in a certain direction, and the protein chains are bonded together by heat, thereby giving the protein a textured structure.

[0011] In the context of the textured protein food material of the present invention, the term "textured protein" refers to a protein obtained by using the protein raw materials (a) and (b) above, and optionally other protein raw materials, and by bonding the protein chains of these protein raw materials together to form a textured structure. The protein raw materials are then textured, and the resulting dried product is then dried to remove excess water. The moisture content of the textured protein is preferably 10% by mass or less, more preferably 9% by mass or less, and even more preferably 8% by mass or less, based on the total weight of the textured protein. Below, (a) and (b) as well as other components used in the raw material mixture will be explained.

[0012] (a) Protein raw material derived from algae The algae-derived protein raw material used in the present invention is not particularly limited as long as it can be added to foods, and examples include raw materials containing proteins derived from algae such as spirulina, chlorella, euglena, kelp, nori, wakame, hijiki, mozuku, and tengusa. These algae may be degreased. According to a preferred embodiment of the present invention, the degreasing treatment reduces the color characteristic of the algae and further reduces the odor.

[0013] Among these, one or two species selected from the group consisting of Euglena and defatted Euglena are particularly preferred because they have high nutritional value and, when added to food as the textured protein food material of the present invention, are highly effective in suppressing the effects on the palatability of food that are caused by the color, odor, and texture unique to algae.

[0014] The Euglena used in the present invention is a microorganism classified into the genus Euglena, a group of eukaryotic organisms belonging to the Excavata, phylum Euglenozoa, class Euglenophyceae, order Euglenales, and family Euglenidae. In addition to these microorganisms, the Euglena used in the present invention may also be variants or mutants thereof, or closely related species in the family Euglenaceae. Species belonging to the genus Euglena include Euglena chadefaudii, Euglena deses, Euglena gracilis, Euglena granulata, Euglena mutabilis, Euglena proxima, Euglena spirogyra, Euglena viridis, etc. Among them, Euglena gracilis is particularly preferred.

[0015] The content of the protein raw material (a) in the raw material mixture is preferably 5% by mass or more and 90% by mass or less, more preferably 10% by mass or more and 85% by mass or less, even more preferably 20% by mass or more and 80% by mass or less, still more preferably 30% by mass or more and 75% by mass or less, and particularly preferably 48% by mass or more and 70% by mass or less, based on the total amount of the raw material mixture. Furthermore, the content of the protein raw material (a) may be, for example, 55% by mass or more, or 60% by mass or more, based on the total amount of the raw material mixture. According to the present invention, even if the content of the protein raw material (a) is increased, the effect on the palatability of the food can be kept low, and the nutritional value of algae can be efficiently imparted to the food.

[0016] Furthermore, the content of the protein raw material (a) is preferably 5% by mass or more and 90% by mass or less, more preferably 10% by mass or more and 85% by mass or less, even more preferably 20% by mass or more and 80% by mass or less, still more preferably 30% by mass or more and 78% by mass or less, and particularly preferably 50% by mass or more and 75% by mass or less, based on the total amount of protein raw materials contained in the raw material mixture. The protein raw material (a) may account for, for example, 55% by mass or more, or 60% by mass or more, based on the total amount of the protein raw materials contained in the raw material mixture.

[0017] In addition, when an upper limit and a lower limit of a numerical range are indicated in this specification, the upper limit and the lower limit can be combined as appropriate, and the resulting numerical range is also considered to be disclosed.

[0018] (b) Protein ingredients other than (a) that have a protein content of 70% by mass or more In the present invention, a protein raw material having a protein content of 70% by mass or more is used in addition to the above (a). The use of a protein raw material having a protein content of 70% by mass or more facilitates a higher degree of texturing in conjunction with the above (a), further suppresses the color and odor derived from the algae, and also facilitates swelling of the textured protein, imparting appropriate hardness and elasticity to the textured protein food material of the present invention when reconstituted with water. Therefore, when added to food, the impact on the inherent flavor of the food can be minimized. Furthermore, the texture of the food can be improved.

[0019] Here, "protein content" refers to crude protein content, which can be determined by the combustion method ("Dumas method," protein conversion factor 6.25). In the above (b), the protein content is 70% by mass or more, preferably 75% by mass or more, more preferably 80% by mass or more, even more preferably 85% by mass or more, and particularly preferably 90% by mass or more. The protein content is expressed as a dry matter value (excluding water).

[0020] The protein raw material of (b) above is not particularly limited as long as it has a protein content of 70% by mass or more, but plant-derived proteins are preferred, and proteins derived from legumes such as soybeans, wheat, corn, and peas are more preferred, with soy protein being particularly preferred. The use of soy protein facilitates a higher degree of texturing than that of (a) above. Furthermore, the resulting textured protein is more likely to swell upon water absorption, and when the textured protein food material of the present invention is reconstituted with water and added to a food, it can impart appropriate hardness and elasticity to the food. Defatted soybeans, which are the raw material for soy protein, are composed of sugars, ash, fiber (okara) such as cell walls, and protein. In the present invention, defatted soybeans may be used as is as the protein raw material (b), but it is particularly preferable to use isolated soy protein obtained by separating only protein from defatted soybeans.

[0021] Furthermore, the protein raw material (b) preferably has a water-soluble nitrogen index (NSI) of 55% or more and 100% or less, more preferably 60% or more and 95% or less, even more preferably 65% ​​or more and 93% or less, and particularly preferably 70% or more and 90% or less. When the NSI is within the above range, the protein raw material (b) is easily structured with the protein raw material (a), and the structured protein is easily expanded, so that when the structured protein food material of the present invention is reconstituted with water and added to food, it can impart appropriate hardness and elasticity to the food. Here, "NSI" refers to the ratio of water-soluble nitrogen to total nitrogen, and can be determined by the method described in "Standard Methods for the Analysis of Fats, Oils and Related Materials" (1971 edition) established by the Japan Oil Chemists' Society.

[0022] The content of the protein raw material (b) in the raw material mixture is preferably 10% by mass or more and 95% by mass or less, more preferably 15% by mass or more and 90% by mass or less, even more preferably 20% by mass or more and 80% by mass or less, still more preferably 25% by mass or more and 70% by mass or less, and particularly preferably 28% by mass or more and 50% by mass or less, based on the total amount of the raw material mixture. Furthermore, the content of the protein raw material (b) may be, for example, 45% by mass or less, or 40% by mass or less, based on the total amount of the raw material mixture. According to the present invention, even if the content of the protein raw material (a) is increased, the effect on the palatability of the food can be kept low, and the content of the protein raw material (b) can be reduced.

[0023] Furthermore, the content of the protein raw material (b) is preferably 10% by mass or more and 95% by mass or less, more preferably 15% by mass or more and 90% by mass or less, even more preferably 20% by mass or more and 80% by mass or less, still more preferably 25% by mass or more and 70% by mass or less, and particularly preferably 30% by mass or more and 50% by mass or less, based on the total amount of protein raw materials contained in the raw material mixture. The content of the protein raw material (b) may be, for example, 45% by mass or less, or 40% by mass or less, based on the total amount of the raw material mixture.

[0024] (c) Other ingredients In one embodiment of the present invention, the raw material mixture may contain protein materials other than (a) and (b) as long as the object of the present invention is not impaired. For example, the raw material mixture may contain a small amount (e.g., less than 10% by mass of the total amount of the raw material mixture) of a protein material having a protein content of less than 70% by mass.

[0025] In a preferred embodiment of the present invention, the total content of (a) and (b) of the protein raw materials contained in the raw material mixture is preferably 70% by mass or more, more preferably 80% by mass or more, even more preferably 90% by mass or more, particularly preferably 95% by mass or more, and may be 100% by mass, based on the total amount of the protein raw materials contained in the raw material mixture.

[0026] The raw material mixture may also contain other additives. In this case, the resulting texturized protein will contain small amounts of additives. The additives are not particularly limited. For example, processing aids such as calcium carbonate, calcium sulfate, calcium chloride, and magnesium sulfate can be used to stabilize bubbles during production. Furthermore, additives may also be used alone or in combination with one or more of seasonings, flavorings, oils and fats, dietary fiber, coloring agents, starches, thickening polysaccharides, and the like.

[0027] The content of the additive is, for example, 5 mass% or less, preferably 0.1 mass% or more and 5 mass% or less, more preferably 0.2 mass% or more and 3 mass% or less, even more preferably 0.3 mass% or more and 2 mass% or less, and particularly preferably 0.5 mass% or more and 1.5 mass% or less, based on the total amount of the raw material mixture.

[0028] Textured proteins obtained by texturing a raw material mixture are classified according to their shape into granular proteins formed into granules or flakes, and fibrous proteins formed into fibers. In the present invention, the shape of the textured protein is not particularly limited, and it may be used after being cut into an appropriate shape using a rotary cutter or the like. The shape of the textured protein can be selected appropriately depending on the type and purpose of the food to which the textured protein food material of the present invention is added.

[0029] In the textured protein food material of the present invention, the protein content of the raw material mixture is preferably 35% by mass or more, more preferably 40% by mass or more, even more preferably 45% by mass or more, even more preferably 50% by mass or more, and particularly preferably 55% by mass or more, based on the total amount of the raw material mixture. When the protein content of the textured protein is within the above range, the textured protein is more likely to swell, and the textured protein food material of the present invention can be imparted with firmness and elasticity when reconstituted with water. Furthermore, the protein content of the textured protein may be, for example, 100% by mass, or may be 90% by mass or less, 80% by mass or less, or 70% by mass or less, based on the total amount of the raw material mixture. The protein content of the textured protein can be determined by the combustion method described above.

[0030] The textured protein used in the textured protein food material of the present invention can be produced by kneading a raw material mixture containing the protein raw materials (a) and (b), and optionally other protein raw materials and optional additives, under pressurized and heated conditions in the presence of water, extruding the mixture under normal pressure to texturize it, and then drying it. As mentioned above, the resulting textured protein is a dried product from which excess water has been removed.

[0031] The textured protein obtained as described above can be used as is as a textured protein food material, in which case the content of the textured protein is 100% by mass based on the total amount of the textured protein food material.

[0032] In one embodiment, the textured protein food material of the present invention may contain, in addition to the textured protein, one or more additives such as seasonings, flavorings, oils and fats, dietary fiber, colorings, starch, thickening polysaccharides, etc. In this case, the textured protein food material of the present invention can be obtained by mixing the textured protein with additives. The type and amount of additives may be appropriately selected depending on the use and purpose of the textured protein food material of the present invention. However, even when additives are used, it is preferable that the content of the textured protein in the textured protein food material be at least a certain amount, preferably at least 70% by mass, more preferably at least 80% by mass, even more preferably at least 90% by mass, still more preferably at least 95% by mass, and particularly preferably at least 98% by mass, based on the total amount of the textured protein food material.

[0033] The textured protein food material of the present invention has excellent swelling properties, and therefore can impart an appropriate texture to foods by reconstituting it with water through water absorption before use. The water absorption rate of the textured protein food material of the present invention is preferably from 150 to 500% by mass, more preferably from 200 to 450% by mass, and even more preferably from 250 to 425% by mass, based on the total amount of the textured protein. The textured protein food material of the present invention may be used as is. For example, when the other ingredients of a food contain moisture, the textured protein food material of the present invention can be mixed as is with the other ingredients to absorb moisture and be rehydrated, thereby imparting texture to the food.

[0034] For the method of producing the textured protein food material of the present invention, see "2. Method of producing textured protein food material."

[0035] 2. Manufacturing method of textured protein food material The method for producing the textured protein food material of the present invention comprises the steps of: (a) an algae-derived protein source; and (b) Protein ingredients other than (a) that have a protein content of 70% by mass or more a step (1) of pressurizing and heating a raw material mixture containing the above in the presence of water to texturize the protein raw material contained in the raw material mixture; a step (2) of drying the textured product obtained in the above step to obtain a textured protein; Includes.

[0036] The raw material mixture containing the protein raw materials (a) and (b) is as described above in "1. Textured Protein Food Material."

[0037] <Process (1)> In step (1), a raw material mixture containing the protein raw materials (a) and (b) is pressurized and heated in the presence of water to texturize the protein raw materials contained in the raw material mixture.

[0038] The raw material mixture can be pressurized and heated using an extruder or the like. The extruder may be either a single-screw or twin-screw extruder. The extruder is not particularly limited as long as it is a commonly used one, and for example, an extruder equipped with a twin screw, a cylinder (barrel), a die, a drive unit, and a temperature control unit, and optionally equipped with a rotary cutter or a cutting head at the outlet, is preferably used. When the raw material mixture is subjected to pressure heating treatment using an extruder, the barrel temperature condition is preferably 30°C or higher and 250°C or lower, more preferably 30°C or higher and 230°C or lower, even more preferably 40°C or higher and 200°C or lower, and particularly preferably 50°C or higher and 180°C or lower.

[0039] The pressure conditions are preferably 0.5 MPa or more and 100 MPa or less, more preferably 0.5 MPa or more and 80 MPa or less, even more preferably 0.5 MPa or more and 60 MPa or less, and particularly preferably 0.5 MPa or more and 40 MPa or less.

[0040] For example, when a raw material mixture is subjected to pressure and heat treatment using an extruder, the raw material mixture containing the protein raw materials (a) and (b) and, if necessary, other protein raw materials is kneaded under pressure and heat conditions while adding water, and then extruded under normal pressure, thereby allowing the protein raw materials contained in the raw material mixture to be structured. More specifically, the protein raw materials (a) and (b), and optionally other protein raw materials, and additives used as needed, are charged into an extruder, and water is added in an amount of approximately 10% by mass to 70% by mass based on the total amount of the raw material mixture.The raw material mixture is then pressurized and heated under conditions of, for example, a barrel temperature of 30°C to 250°C, an outlet temperature of 80°C to 180°C, a screw rotation speed of 100 rpm to 1000 rpm, and a heat treatment time of 7 seconds to 50 seconds, thereby allowing the protein raw material to be structured.

[0041] More specifically, the temperature conditions in this case are preferably a barrel temperature of 30°C or higher and 230°C or lower, and an outlet temperature of 100°C or higher and 160°C or lower, and even more preferably a barrel temperature of 50°C or higher and 180°C or lower, and an outlet temperature of 110°C or higher and 145°C or lower. As for the conditions for adding water, it is more preferable to adjust the water content to 10% by mass or more and 70% by mass or less, even more preferably 15% by mass or more and 50% by mass or less, and particularly preferably 20% by mass or more and 40% by mass or less, based on the total amount of the raw material mixture. The screw rotation speed is more preferably 150 rpm or more and 900 rpm or less, and even more preferably 200 rpm or more and 850 rpm or less. The heating and pressurizing time is more preferably from 7 to 50 seconds, and even more preferably from 10 to 45 seconds.

[0042] The textured material obtained by subjecting the raw material mixture to pressure and heat treatment as described above is in a state of swelling due to water absorption.

[0043] <Process (2)> In step (2), the textured product obtained in step (1) is dried to obtain a textured protein. The textured material obtained in step (1) can be cut or pulverized into a desired shape using a rotary cutter or the like, as needed, and then dried in a dryer to obtain the textured protein. After the textured protein is obtained, it may be further cut or pulverized into a desired shape as needed. The dryer is not particularly limited as long as it is one that is commonly used in food manufacturing processes, and any dryer can be used. From the viewpoint of drying efficiency and flavor, the drying temperature is preferably 30°C or higher and 150°C or lower, more preferably 40°C or higher and 140°C or lower, and even more preferably 50°C or higher and 130°C or lower. The drying time is not particularly limited and may be appropriately selected depending on the drying method, etc. Drying is continued until the moisture content of the texturized protein falls within a predetermined range. The moisture content of the textured protein after drying is preferably 10% by mass or less, more preferably 9% by mass or less, and even more preferably 8% by mass or less, based on the total amount of the textured protein. The textured protein obtained as described above has excellent swelling properties and can be given appropriate hardness and elasticity by reconstitution with water. The water absorption rate of the textured protein is as described above in "1. Textured Protein Food Material."

[0044] After the textured protein is obtained in the above steps, it can be mixed with additives as needed to obtain the desired textured protein food material. The types and amounts of additives are as described above in "1. Textured Protein Food Material."

[0045] 3.Food By adding the textured protein food material of the present invention to foods, it is possible to impart the nutritional value of algae to foods while minimizing the impact on the palatability of the food that the color, odor, and texture unique to algae have. For example, the textured protein food material of the present invention can be added to or blended into foods by using it together with the ingredients of the food. The textured protein food material of the present invention may be used as is, but is preferably reconstituted with water before use, as this facilitates imparting an appropriate texture to foods. When the textured protein food material of the present invention is used as is, it is reconstituted with water by absorbing the moisture contained in other ingredients, and this also allows the food to have an appropriate texture. The water absorption rate of the textured protein food material is not particularly limited and can be adjusted appropriately depending on the type and purpose of the food, the desired texture, etc., but is preferably 150% by mass or more and 500% by mass or less, more preferably 200% by mass or more and 450% by mass or less, and even more preferably 250% by mass or more and 425% by mass or less, based on the total amount of the textured protein.

[0046] Foods containing the structured protein food material of the present invention are not particularly limited as long as they are foods to which the structured protein food material can be applied, and examples include processed meat foods, meat-like processed foods and processed seafood foods, confectioneries such as snacks, and nutritional supplements such as protein bars.

[0047] Examples of processed meat foods include patties, hamburgers, gyoza, sausages, cutlets, minced meat cutlets, shumai, meatballs, meatballs, Chinese steamed buns, meatballs, and nuggets. The textured protein food material of the present invention can be suitably used as a substitute for meat in these foods. Processed meat foods can be obtained by replacing a portion of the meat contained in the raw materials of the processed meat foods (for example, the content of the textured protein food material of the present invention after reconstitution with water is in the range of 5% to 90% by mass, preferably 20% to 80% by mass, and more preferably 30% to 70% by mass, based on the total amount of meat) with the textured protein food material of the present invention.

[0048] Meat-like processed foods are foods that contain no meat or that contain reduced amounts of meat. Examples of meat-like processed foods include patties, hamburgers, gyoza, sausages, cutlets, minced meat cutlets, shumai, meatballs, meatballs, Chinese steamed buns, meatballs, and nuggets. The textured protein food material of the present invention can be suitably used as a substitute for meat or vegetable protein in these foods. Meat-like processed foods can be obtained by replacing part or all of the meat or vegetable protein contained in the raw materials of the meat-like processed foods (for example, the content of the textured protein food material of the present invention after reconstitution with water is in the range of 5% to 100% by mass, preferably 10% to 70% by mass, and more preferably 20% to 50% by mass, based on the total amount of meat and vegetable protein) with the textured protein food material of the present invention.

[0049] Examples of processed seafood foods include kamaboko (fish cake), chikuwa (fish paste), hanpen (fish cake), fishballs, and fish sausage. The textured protein food material of the present invention can be suitably used as a substitute for fish meat in these foods. Processed seafood foods can be obtained by replacing part or all of the fish meat contained in the raw materials of the processed seafood foods (for example, the content of the textured protein food material of the present invention after reconstitution with water is in the range of 5% to 100% by mass, preferably 10% to 70% by mass, and more preferably 20% to 50% by mass, based on the total amount of fish meat) with the textured protein food material of the present invention.

[0050] The content of the structured protein food material of the present invention is not particularly limited and may be appropriately selected depending on the type and purpose of the food. For example, when the food is a processed meat food or a processed meat-like food, the content of the structured protein food material after reconstitution with water is preferably 5% to 90% by mass, more preferably 10% to 70% by mass, and even more preferably 15% to 50% by mass. Furthermore, when the food is a processed seafood food, the content of the structured protein food material after reconstitution with water is preferably 5% to 90% by mass, more preferably 10% to 70% by mass, and even more preferably 15% to 50% by mass, based on the total amount of the processed seafood food.

[0051] 4. Method for improving food texture The present invention also relates to a method for improving the texture of food, which comprises blending the above-described textured protein food material into food. As described above, the textured protein food material of the present invention can be reconstituted with water to achieve appropriate hardness and elasticity. The hardness and elasticity of the textured protein food material of the present invention can be adjusted by adjusting the swelling degree of the textured protein contained in the textured protein food material of the present invention. The swelling degree and water absorption are correlated; the greater the swelling, the easier the textured protein absorbs water, resulting in a higher water absorption rate. In the present invention, by combining the protein raw materials (a) and (b), a textured protein with excellent swelling properties can be obtained, providing a textured protein food material with high water absorption. The swelling degree of the textured protein can also be adjusted by appropriately adjusting the water addition ratio and pressure heating conditions, such as the screw rotation speed and barrel temperature. The textured protein food material of the present invention can be blended with food after reconstitution with water, or blended directly with other food ingredients and then reconstituted by water absorption, to impart appropriate hardness and elasticity to the food and improve its texture, while at the same time providing the food with the added benefit of the nutritional value of the algae. The amount of the textured protein food material of the present invention to be incorporated after reconstitution with water varies depending on the type and purpose of the food and cannot be generalized; however, a content of preferably 5% to 90% by mass, more preferably 10% to 70% by mass, and even more preferably 15% to 50% by mass, based on the total weight of the food, provides a high texture-improving effect. [Example]

[0052] The present invention will now be described in more detail with reference to examples, but the present invention is not limited to these examples. Unless otherwise specified, "%" is by mass.

[0053] [1] Preparation of textured protein food materials A textured protein food material was prepared using the composition shown in Table 1.

[0054] Examples 1-1, 1-2, and 1-3 Euglena (50% by mass based on the total amount of protein raw materials), isolated soy protein (50% by mass based on the total amount of protein raw materials), and calcium carbonate (1% by mass based on the total amount of protein raw materials) were mixed until sufficiently uniform to obtain a powdery mixture. Using a twin-screw extruder (KEI-45, manufactured by Kowa Kogyo Co., Ltd.), the resulting mixture was pressurized and heated under the following conditions while adding water in the amounts listed in Table 1. The mixture was then extruded under normal pressure through a die attached to the extrusion nozzle, cut into granules of approximately 1-6 mm using a cutter, and placed in a dryer ("ECO-12" manufactured by Washio Churi Kogyo Co., Ltd., set temperature 110°C) where it was dried for approximately 40 minutes until the moisture content was 10% by mass or less, yielding the structured protein food material of the present invention. <Pressure and heat treatment conditions> Raw material supply: 340g / min Water content (relative to raw material mixture): 32.9 to 37.1% by mass Barrel temperature: 50℃, 100℃, 180℃, 130℃ from raw material inlet to outlet Outlet temperature: around 120℃ Screw rotation speed: 250 rpm

[0055] Examples 1-4 A textured protein food material was prepared in the same manner as in Example 1-1, except that defatted Euglena 1 was used instead of Euglena as the protein raw material.

[0056] Examples 1-5 A textured protein food material was prepared in the same manner as in Example 1-1, except that defatted Euglena 2 (70% by mass based on the total amount of protein raw materials) and isolated soy protein (30% by mass based on the total amount of protein raw materials) were used as protein raw materials.

[0057] Examples 1-6 A textured protein food material was prepared in the same manner as in Example 1-1, except that defatted Euglena 2 was used instead of Euglena as the protein raw material.

[0058] Comparative Examples 1-1, 1-2, and 1-3 A textured protein food material was prepared in the same manner as in the above Examples, except that Euglena alone, defatted Euglena alone, or Chlorella alone was used as the protein raw material.

[0059] [Adjusting particle size of textured protein food materials] The obtained textured protein food material was sieved to adjust the particle size distribution so that the particle size ranged from 1 mm to less than 3.35 mm was 15% by mass, and the particle size ranged from 3.35 mm to 5.6 mm was 85% by mass.

[0060] [Sensory evaluation] The resulting textured protein food material was evaluated. 2.5 times (by mass) the amount of water was added to the particle-size-adjusted textured protein food material, and the material was left to stand for 10 minutes to allow sufficient absorption of water before evaluation. The evaluators were three trained expert panelists. The evaluation items and criteria were as follows: Color was evaluated by one person, and odor and texture by three people. For manufacturability, swelling ability, and water absorption, ◯ was a passing grade. For color, odor, and texture, ◯ and △ were passing grades. The results are shown in Table 1.

[0061] [Water absorption measurement method] 5 g of the particle size-adjusted textured protein food material (A) was weighed into a 1.50 ml tube. 2.1 After adding 40 ml (8 times the amount) of water to the textured protein food material with adjusted particle size, the mixture was mixed by inversion and allowed to stand for 1 hour. The mixture of 3.2 was turned over on a 500 μm sieve to filter the water, and the mass of the pellets on the sieve (B) was measured and calculated as the water absorption rate (%) = (B - A / A) × 100.

[0062] (1) Manufacturability 〇: Stable discharge with connection at the extruder outlet ×: The extruder outlet is cut off and the degree of expansion is unstable and subject to change. (2) Swelling property 〇: Extruded in an expanded state at the extruder exit ×: The material does not expand at the extruder exit and is discharged in a compacted state. (3) Water absorption rate ○: Water absorption rate is 250% or more ×: Water absorption rate is less than 250% (4) Color ○: Whitish green, brown △: Dark green to slightly reddish green ×: dark green, green (5) Odor 〇: Low sea smell △: Slightly less fishy smell ×: Strong sea smell (6) Texture 〇: Feels firm and elastic like meat △: Firm but not elastic ×: Brittle and crumbles, no hardness or elasticity at all

[0063] [Table 1]

[0064] The components in Table 1 were as follows: [Table 2]

[0065] <Preparation method of defatted Euglena 1> 1. Euglena powder (Euglena listed in Table 2) was weighed into a stainless steel mug, and twice the amount of hexane was added. The mixture was then immersed for 1 hour. During this time, the mixture was stirred with a spatula approximately once every 15 minutes. The supernatant of 2.1 was filtered through No. 2 filter paper, and fresh hexane of the same amount as that decanted was added to the residue. 3. The residue was spread on a stainless steel tray and allowed to air dry overnight in a fume hood. 4. The air-dried residue was vacuum-dried at 60°C for 2 hours to obtain defatted Euglena 1. <Preparation method of defatted Euglena 2> 1. Euglena powder (Euglena gracilis (heterotrophic), Euglena Co., Ltd.) was weighed into a stainless steel mug, and twice the amount of ethanol was added. The mixture was heated at 70°C for 1 hour. After heating, the mixture was left to stand until the temperature cooled to 50°C. The supernatant from 2.1 was filtered through No. 2 filter paper. 3. The residue was spread on a stainless steel tray and allowed to air dry overnight in a fume hood. 4. The air-dried residue was vacuum-dried at 60°C for 2 hours to obtain defatted Euglena 2.

[0066] As shown in Table 1, when Euglena and isolated soy protein were used as protein ingredients, the product was structured and swollen sufficiently, and the color and odor were reduced compared to when Euglena alone was used, resulting in a firm and elastic texture (Examples 1-1 to 1-3). In addition, when defatted Euglena 1 and isolated soy protein were used as protein ingredients, the product similarly structured and swollen, with a further reduced color and odor compared to when Euglena was used alone, and a slightly soft but firm and elastic texture was obtained (Examples 1-4 and 1-5).In addition, when defatted Euglena 2 and isolated soy protein were used, the product similarly structured and swollen, with the most reduced color and odor compared to when Euglena was used alone, and a firm and elastic texture was obtained (Example 1-6). The resulting textured protein can be suitably used as a textured protein food material. On the other hand, when only Euglena was used as the protein raw material, the product did not organize, the Euglena-specific color and odor remained strong, and the product was quite brittle, lacking elasticity, and had a poor texture (Comparative Example 1-1). When only defatted Euglena was used, the product organized somewhat, but did not swell sufficiently and did not absorb water sufficiently, the Euglena-specific color and odor remained, and a chewy texture was not obtained (Comparative Example 1-2). The same was true when only Chlorella was used as the protein raw material; the product did not organize, the Chlorella-specific color and odor remained strong, the product was quite brittle, lacking elasticity, and had a poor texture (Comparative Example 1-3).

[0067] [2] Food containing textured protein food material (hamburger steak) Hamburger steaks were prepared using the formulation shown in Table 3 according to the following procedure. 1. Granular soy protein materials A and C and the various textured products were each rehydrated with twice the amount of water. Note that the Euglena powder of Comparative Example 2-1 was not hydrated at this stage; hydration was added in step 2. 2. After reconstitution with water, the granular soy protein material A through the umami seasoning (meat part) were thoroughly mixed. 3. The gluten meat and the granular soy protein material C after reconstitution in water were placed in a food processor and mixed well. 4. The egg white powder to flavor oil (binder) were added to the mixture of 3 and mixed well. 5. The mixture of 2 and 4 was mixed well. 6. The starch material and cylindrical oil were mixed with the mixture from 5 to prepare hamburger dough. 7.6 Hamburger dough was formed into 100g pieces with a diameter of 10cm. 8. In a frying pan, cook the hamburger steak over medium heat for about 2 minutes on each side to prepare the steak.

[0068] [Table 3]

[0069] The components in Table 3 were as follows: [Table 4]

[0070] The resulting hamburger steaks were evaluated. The evaluators were three trained expert panelists. The evaluation items and scores are as follows. The score is the total score divided by the number of panelists (i.e., the average value). The color was evaluated by one person, and the smell and texture were evaluated by three people. The results are shown in Table 5.

[0071] (1) Color The color of the cross section of the hamburger steak was checked. (2) Texture (elasticity, hardness) (elasticity) 5: Very elastic 4: Elastic 3: Slightly elastic 2: Weak elasticity 1: No elasticity (Hardness) 5: Very meaty firmness 4: Meat-like firmness 3: Slightly meaty firmness 2: Slightly soft 1: Very soft

[0072] (3) Odor (Euglena smell, sea smell) 5: No odor 4: Very weak odor 3: Slight odor 2: Odor 1: Strong odor

[0073] [Table 5]

[0074] As shown in Table 5, the hamburger steak prepared using the textured protein food material of the present invention had a reduced color and odor specific to Euglena compared to Comparative Example 2-1 prepared using Euglena powder, and also had appropriate elasticity and hardness, resulting in a meat-like texture. These results demonstrate that the textured protein food material of the present invention is suitable as a food material. It also demonstrates that texture can be controlled by appropriately selecting the blend ratio of the textured protein food material of the present invention. When defatted Euglena was used as the algae-derived protein raw material, the color, odor, and texture were particularly excellent.

Claims

1. (a) a protein raw material derived from algae, wherein the algae is one or two species selected from the group consisting of Euglena and defatted Euglena; and (b) Protein raw materials other than (a) having a protein content of 70% by mass or more A textured protein food material comprising a textured protein obtained by texturing a raw material mixture comprising the above.

2. 2. The structured protein food material according to claim 1, wherein the protein content of said raw material mixture is 35% by mass or more based on the total mass of said raw material mixture.

3. 3. The textured protein food material according to claim 1, wherein (b) comprises soy protein.

4. 4. The structured protein food material of claim 3, wherein the soy protein comprises isolated soy protein.

5. 3. The textured protein food material according to claim 1, wherein said component (b) has a water-soluble nitrogen index (NSI) of 55% or more and 100% or less.

6. 3. The textured protein food material according to claim 1, wherein the content of said component (a) in said raw material mixture is from 5 to 90% by mass, based on the total mass of said raw material mixture.

7. A food product comprising the textured protein food material according to claim 1 or 2.

8. The food product according to claim 7, wherein the food product is selected from the group consisting of processed meat foods, processed meat-like foods, and processed seafood foods.

9. A method for producing a textured protein food material, comprising: (a) a protein raw material derived from algae, wherein the algae is one or two species selected from the group consisting of Euglena and defatted Euglena; and (b) Protein raw materials other than (a) having a protein content of 70% by mass or more (1) a step of subjecting a raw material mixture containing the above-mentioned ingredients to a pressurized and heated treatment in the presence of water to texturize the protein raw material contained in the raw material mixture; a step (2) of drying the textured product obtained in the step (1) to obtain a textured protein; A method for producing a textured protein food material, comprising:

10. 10. The method for producing a textured protein food material according to claim 9, wherein the heat-pressurizing treatment comprises heat-pressurizing treatment using an extruder.

11. 3. A method for improving the texture of food, which comprises blending the textured protein food material of claim 1 or 2 into the food.

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