Molded meat alternative

Abstract

This molded meat alternative contains a protein food material having a fibrous region in at least a part thereof, wherein, in the protein food material, the average value of the ratios of the lengths of major axes to the lengths of minor axes of voids present in a cross section parallel to the fiber direction is at least 2, and the following (1) and (2) are both satisfied in a multiple integrated bite measurement.　(1): Pliability<2.94 (2): Brittleness>1.06

Description

Alternative molded meat

[0001] The present disclosure relates to shaped meat alternatives.

[0002] Meat is a widely consumed foodstuff worldwide. However, from the viewpoint of maintaining health, attempts have been made to reduce meat intake and to consume meat substitutes made from plant proteins derived from soybeans and other plants. Accordingly, various processing technologies have been proposed to obtain meat substitutes using plant proteins as alternative protein sources to meat.

[0003] For example, Japanese Patent Laid-Open Publication No. 60-221041 proposes the use of an extruder having two screws to obtain a fibrous protein material from a protein-containing mixture containing oilseed protein, wheat gluten, and water. Japanese Patent Laid-Open Publication No. 64-23856 proposes the production of a protein food material with a dense texture by cooling the die attached to the tip of an extruder having two screws that extrudes the protein-containing mixture.

[0004] There is a trend for meat substitutes to be required to have both a fibrous texture (meat texture) that mimics that of meat and a crisp and chewy texture that resembles cooked meat, particularly in the case of shaped meat substitutes, which are one embodiment of meat substitutes.

[0005] Here, in the present disclosure, when a meat substitute has a "fibrous texture that mimics meat," it means that when a cross section of the target meat substitute is observed, a fibrous texture similar to that of a cross section of meat muscle tissue cut parallel to the muscle fiber direction is observed. In the present disclosure, when a meat substitute has a "crisp and chewy texture," it means that when the target meat substitute is chewed, it feels elastic and easy to chew, similar to chewing cooked meat.

[0006] The present disclosure has been made in consideration of these circumstances, and the problem that one embodiment of the present disclosure aims to solve is to provide an alternative shaped meat that has a fibrous texture that imitates livestock meat, and a crisp and chewy texture that imitates livestock meat.

[0007] The present disclosure includes the following embodiments. [1] An alternative shaped meat comprising a protein food material having at least a portion thereof a fibrous region, wherein the average ratio of the length of the major axis to the length of the minor axis of voids present in a cross section parallel to the fiber direction of the protein food material is 2 or more, and wherein, in a multiple integrated bite measurement, the following (1) and (2) are both satisfied: Pliability<2.94...(1) Brittleness>1.06...(2) [2] The alternative shaped meat according to [1], wherein the protein food material has a porous structure. [3] An alternative shaped meat comprising a protein food material having at least a portion thereof having a fibrous region, wherein the average ratio of the length of the major axis to the length of the minor axis of voids present in a cross section parallel to the fiber direction of the protein food material is 2 or more, and wherein, in a cross section parallel to the direction perpendicular to the fiber direction of the protein food material, the average ratio of the length of the major axis to the length of the minor axis of voids is 2 or more, and wherein, in a multiple integrated bite measurement, the following (1) and (2) are both satisfied: Pliability<2.94...(1) Brittleness>1.06...(2) [2] The alternative shaped meat according to [1], wherein the protein food material has a porous structure. [3] ２ The alternative shaped meat according to [1] or [2], which comprises a protein food material in which the proportion of the number of voids having the following cross-sectional area to the total number of voids present in the cross section is 45% or more. [4] The alternative shaped meat according to any one of [1] to [3], wherein the protein food material further satisfies the following (3) in a multiple cumulative bite measurement: 2000<Tenderness [gw / cm ２ ] / measurement sample thickness [mm]<7500 ... (3) [5] The alternative shaped meat according to any one of [1] to [4], wherein the protein food material further satisfies the following (4) in a multiple cumulative bite measurement: 375<Toughness [gw cm / cm ２] / thickness of measurement sample [mm]<2000 ... (4) [6] The alternative shaped meat according to any one of [1] to [5], wherein the protein food material comprises a vegetable protein. [7] The alternative shaped meat according to any one of [1] to [6], wherein the protein food material is aligned in a fixed direction. [8] The alternative shaped meat according to [6] or [7], wherein the vegetable protein comprises at least one selected from the group consisting of defatted soy protein and wheat gluten. [9] The alternative shaped meat according to [8], wherein the protein food material comprises a protein food material in which the mass ratio of the defatted soy protein content to the wheat gluten content is 1.5 to 4.

[10] The alternative shaped meat according to any one of [1] to [9], wherein the protein food material further comprises a colorant.

[11] The alternative shaped meat according to any one of [1] to

[10] , wherein the protein food material further comprises a binder.

[12] The alternative shaped meat according to

[11] , wherein the binder comprises a polysaccharide.

[13] The alternative shaped meat according to any one of [1] to

[12] , further comprising a fat-mimicking composition.

[14] The alternative shaped meat according to

[13] , wherein the fat-mimicking composition comprises granules containing fats and oils having a melting point of 0.1°C or higher and an edible ionically cross-linkable polymer cross-linked with cations, and the granules have an average particle size of 50 μm or more and 500 μm or less.

[0008] According to one embodiment of the present disclosure, it is possible to provide a shaped meat substitute having a fibrous texture that imitates livestock meat, and a crisp and chewy texture that imitates livestock meat.

[0009] Fig. 1 is a graph illustrating a stress curve obtained by multiple cumulative bite measurement. Fig. 2 is a cross-sectional schematic diagram showing an example of a twin-screw extruder. Fig. 3 is a graph plotting pliability obtained in each example and comparative example on the horizontal axis and brittleness on the vertical axis.

[0010] The following describes exemplary embodiments of the present disclosure. These descriptions and examples are intended to illustrate the embodiments and do not limit the scope of the invention. In the numerical ranges described in this specification, the upper or lower limit of one numerical range may be replaced with the upper or lower limit of another numerical range. Furthermore, in the numerical ranges described in this specification, the upper or lower limit of that numerical range may be replaced with a value shown in the Examples. Each component may contain multiple corresponding substances. When referring to the amount of each component in a composition, if multiple substances corresponding to each component are present in the composition, the total amount of those multiple substances present in the composition is meant unless otherwise specified. The term "process" includes not only independent processes, but also processes that cannot be clearly distinguished from other processes, as long as the intended effect of the process is achieved. In this specification, a combination of two or more preferred aspects is a more preferred aspect.

[0011] <Formed Meat Substitute> The formed meat substitute according to the present disclosure comprises a protein food material having at least a partial fibrous region, wherein the protein food material has voids present in a cross section parallel to the fiberization direction, with the average ratio of the length of the major axis to the length of the minor axis being 2 or more, and wherein multiple cumulative bite measurements satisfy both of the following (1) and (2): Pliability<2.94 (1) Brittleness>1.06 (2)

[0012] The shaped meat substitute according to the present disclosure has a fibrous texture that imitates livestock meat, and a crisp and chewy texture that imitates livestock meat. The reasons for this are presumed to be as follows.

[0013] There is a trend for substitute shaped meats to be required to have both a fibrous texture that mimics that of meat, and a crisp and chewy texture that is similar to that of cooked meat.

[0014] In response to the above requirements, the inventors focused on the inclusion of a protein food material having at least a partial fibrous region in the substitute shaped meat, the lengths of the major and minor axes of voids in the cross section of the protein food material, and the mechanical properties of the protein food material. They discovered that having the average ratio of the major axis length to the minor axis length of voids present in the cross section parallel to the fiberization direction of the protein food material (hereinafter also referred to as the "void aspect ratio") within a predetermined range, as well as the pliability and brittleness measured by multiple integrated bite measurements, contributes to a fibrous texture that imitates livestock meat, and a crisp and chewy texture that imitates livestock meat.

[0015] Based on the above findings, the alternative shaped meat of the present disclosure comprises a protein food material having at least a portion of a fibrous region, and the protein food material has an average ratio of the length of the long axis to the length of the short axis of the voids present in the cross section parallel to the fiber direction of 2 or more, and by satisfying both (1) and (2) above in multiple cumulative bite measurements, the alternative shaped meat has a fibrous texture that imitates livestock meat, and a crisp and chewy texture that imitates livestock meat.

[0016] More specifically, the alternative shaped meat according to the present disclosure contains a protein food material that combines excellent processability (specifically, ease of tearing), due in part to an aspect ratio of voids of 2 or more, with specific mechanical properties that satisfy (1) and (2) above, and is therefore thought to achieve a fibrous texture that mimics meat, as well as a crisp, chewy texture that mimics meat.

[0017] In contrast, conventional techniques, including those described in the above-mentioned Japanese Patent Application Laid-Open Nos. 60-221041 and 64-23856, do not focus on matters corresponding to the aspect ratio and mechanical properties of voids in protein food materials having at least a fibrous region in part.

[0018] The alternative shaped meat according to the present disclosure will be described in detail below. The alternative shaped meat according to the present disclosure comprises a protein food material (hereinafter also simply referred to as "protein food material") having at least a fibrous region in a portion thereof.

[0019] Below, we will first explain the protein food material contained in the alternative shaped meat of the present disclosure.

[0020] (Protein Food Material) The protein food material contained in the alternative shaped meat according to the present disclosure has an average ratio of the length of the major axis to the length of the minor axis of voids present in a cross section parallel to the fiber direction of 2 or more, and satisfies both of the following (1) and (2) in multiple cumulative bite measurements: Pliability<2.94...(1) Brittleness>1.06...(2)

[0021] <Form of Protein Food Material> The protein food material has at least a fibrous region in a portion thereof. Here, "having at least a fibrous region in a portion thereof" means that at least a portion of the protein food material has a region with streaky irregularities.

[0022] <<Average value of aspect ratio of voids>> The protein food material contained in the alternative shaped meat according to the present disclosure has an average ratio of the length of the long axis to the length of the short axis of voids present in a cross section parallel to the fiber direction (aspect ratio of voids) of 2 or more.

[0023] In the present disclosure, "fiber direction" refers to the longitudinal direction of fibers present in the fibrous region of a protein food material and is determined by the following method. When the protein food material to be measured is large enough to be torn by a tearing means (e.g., by hand), "fiber direction" refers to the direction in which the protein food material tears. Specifically, the protein food material to be measured is grasped by an end and torn in the tearing direction to obtain a measurement sample. Viewing the obtained measurement sample from above, two points 5 mm apart are randomly selected on any one tear line parallel to the tearing direction, and the direction of the line connecting the two points is taken as the fiber direction. When the protein food material to be measured is difficult or impossible to tear by a tearing means, the "fiber direction" is determined based on the longitudinal direction of fibers present in the fibrous region on the surface of the protein food material. Specifically, streak-like protrusions present in the fibrous region on the surface of the protein food material to be measured are randomly selected, and the direction of the line along the longitudinal direction of the protrusions is taken as the fiber direction. When the extrusion direction of the protein food material can be confirmed, the direction along the extrusion direction is taken as the fiber direction.

[0024] The average aspect ratio of the voids is calculated by the following method.

[0025] Protein food materials stored frozen at -20°C are left to thaw at room temperature (23°C) and a relative humidity of 20% RH. After confirming the fiber direction, an X-ray transmission image is acquired using a 3D X-ray microscope (product name "nano3DX", manufactured by Rigaku Corporation) under the following conditions: source: Cu (40 kV / 30 mA), lens: L4320, binning: 2. The 3D image is then reconstructed. A cross-sectional image is taken by enlarging a 1.5 cm square area contained in a plane parallel to the fiber direction, and dark areas surrounded by bright areas are visually detected as voids. Ten voids are arbitrarily selected. If ten voids are not present in this cross-sectional image, another cross-sectional image is taken. Among the points constituting the void contour, the two points with the longest distance between them are selected, and the line segment connecting these two points is defined as the major axis, and the length of the line segment is defined as the length of the major axis. The straight line extending to infinity in the length direction of both ends of the major axis is defined as the major axis. Of the lines that intersect perpendicularly with the major axis, the line group that has two or more intersections with the contour of the void is defined as the minor axis. Among the minor axis lines, the line with the longest distance between the most distant intersections is selected and defined as the minor axis. The line segment connecting the two most distant intersections of the minor axis and the contour of the void is defined as the minor axis, and its length is defined as the length of the minor axis of the void. The aspect ratio of the void is calculated using the following formula: Aspect ratio of void = Length of major axis of void / Length of minor axis of void Then, the aspect ratios for the 10 voids are averaged to determine the average value.

[0026] From the viewpoint of improving the fibrous texture of the cross section of the protein food material and the alternative shaped meat, the average aspect ratio of the voids is 2 or more, more preferably 4 or more, even more preferably 5 or more, particularly preferably 6 or more, and most preferably 8 or more. On the other hand, from the viewpoint of the crispness and chewy texture of the protein food material and the alternative shaped meat, the average aspect ratio of the voids is preferably 80 or less, more preferably 50 or less.

[0027] When the average aspect ratio of the voids is 2 or more, when the protein food material is torn, the tearing direction is maintained in the fiber direction, making it easy to tear approximately straight, resulting in excellent processability. The excellent processability of the protein food material makes it easy to reproduce the morphology of muscle tissue that mimics livestock meat in alternative shaped meat containing the protein food material, so the alternative shaped meat has an excellent fibrous texture that mimics livestock meat. Furthermore, when the aspect ratio in the cross section perpendicular to the fiberization direction is 2 or more, the protein food material easily tears in the fiber direction during mastication, allowing the alternative shaped meat containing the protein food material to have a crisp and chewy texture that mimics livestock meat. Furthermore, an average aspect ratio of 2 or more for the voids also has the advantage that the protein food material and alternative shaped meat containing it are able to absorb seasonings and the like well.

[0028] <<Porous Structure>> Protein food materials preferably have a porous structure. Here, "having a porous structure" of a protein food material refers to the protein food material having an isotropic or anisotropic porous structure. An anisotropic porous structure refers to a structure in which the pore shape that appears on a cross section of a protein food material cut at an arbitrary position varies depending on the cutting direction. An isotropic porous structure refers to a structure in which the pore shape that appears on a cross section of a protein food material cut at an arbitrary position is substantially the same regardless of the cutting direction. Protein food materials preferably have an anisotropic porous structure. The pore shape that appears on a cut section refers to the shape of voids that are visible when the protein food material is cut. The anisotropy of the void shape makes it easier to maintain the tear direction of the protein food material in one direction (i.e., the void extension direction), and allows the protein food material to be torn substantially straight, thereby further improving processability and thereby further improving the fibrous texture of the alternative shaped meat that imitates livestock meat. Methods for observing the cut surface include a method of cutting out a slice and observing it under a microscope, or a method of observing it using X-ray CT (Computed Tomography).

[0029] <<Number of voids>> The protein food material has a cross section parallel to the direction perpendicular to the fiber direction of the protein food material of 0.1 mm２ The proportion of the number of voids having a cross-sectional area of ​​the following relative to the total number of voids present in the cross section (void number proportion) is preferably 45% or more, more preferably 55% or more, even more preferably 65% ​​or more, and particularly preferably 70% or more. The upper limit of the void number proportion is not particularly limited, but from the viewpoint of the ease of tearing and elasticity of the protein food material, it is preferably 95% or less. When the void number proportion is 45% or more, stress concentration is likely to occur when the protein food material is torn and / or compressed and deformed, making it easy to make cuts, resulting in excellent processability. The excellent processability of the protein food material makes it easy to reproduce the morphology of muscle tissue that mimics livestock meat in alternative shaped meats containing the protein food material, and therefore the alternative shaped meat has an excellent fibrous texture that mimics livestock meat. Furthermore, when the void number proportion is 45% or more, the walls separating the voids are less likely to buckle under compressive forces perpendicular to the fiberization direction. Therefore, the protein food material can have high elasticity, and the alternative shaped meat containing the protein food material can have a crisp and chewy texture that imitates livestock meat. Furthermore, a void ratio of 45% or more has the advantage that the protein food material and the alternative shaped meat containing it can absorb seasonings and the like well.

[0030] The percentage of voids is calculated by the following method.

[0031] A protein food material that had been frozen and stored at -20°C is left to thaw in an environment at room temperature (23°C) and a relative humidity of 20% RH. After determining the fiber direction, the protein food material is cut parallel to the direction perpendicular to the fiber direction using a cutting means to form a cut surface (cross section for measurement). Any known cutting means, such as a knife or a single-edged razor, may be used.

[0032] Using an optical microscope (product name: VHX-5000, manufactured by KEYENCE) equipped with a zoom lens (product name: VH-ZST, manufactured by KEYENCE), the cut surface (cross section for measurement) formed on the measurement sample is observed with an objective lens (product name: ZS-20, manufactured by KEYENCE) at a lens magnification of 30x. Voids present on the observed cut surface can be detected using commercially available software (MatLab, version 2018). After correcting for in-plane unevenness in brightness, the image is binarized based on brightness and dark areas are extracted. Labeling and morphology processing are performed on the extracted multiple dark areas, and morphological analysis of each dark area is performed. Areas smaller than a certain area (0.01 mm) are detected. ２ The dark areas of the image (below) are defined as noise and removed, and the image boundaries and adjacent voids are also removed. The size of the voids is detected and the cross-sectional area (mm ２ Based on the cross-sectional area obtained, the ratio of 0.1 mm to the total number of voids present on the cut surface is calculated. ２ Calculate the percentage of voids having the following cross-sectional area:

[0033] The percentage of voids (%) in a protein food material is determined by determining the fiber direction using the above method for each of five measurement samples prepared from the protein food material to be measured, performing the above measurement for each measurement sample, calculating the percentage of voids (%), and then taking the arithmetic average of the five resulting percentages (%).

[0034] The shape of the voids contained in the protein food material according to the present disclosure is not particularly limited and may be any of spherical, ellipsoidal, cylindrical, disc-shaped, etc. From the viewpoint of improving ease of tearing, a cylindrical shape is preferred.

[0035] <Mechanical Properties of Protein Food Material> The protein food material contained in the alternative shaped meat according to the present disclosure satisfies both of the following (1) and (2) in a multiple cumulative bite measurement: Pliability<2.94 (1) Brittleness>1.06 (2)

[0036] The alternative shaped meat according to the present disclosure contains a protein food material that satisfies both the pliability shown in (1) and the brittleness shown in (2), and therefore has an excellent crispness that imitates livestock meat, and a chewy texture that imitates livestock meat.

[0037] The multiple cumulative bite measurement is a measurement in which an indenter is pressed little by little into a measurement sample by performing an up-and-down movement that mimics chewing movements, in order to analyze various mechanical properties of the measurement sample, and the stress applied to the indenter is detected by a load converter (load cell) for analysis. The multiple cumulative bite measurement is performed using a tensipressor. As the tensipressor, a tensipressor MyBoy2 (manufactured by Taketomo Electric Co., Ltd.) can be used.

[0038] By the multiple integrated bite measurement, it is possible to analyze the mechanical properties of the measurement sample, such as pliability, brittleness, tenderness, toughness, etc. The measurement is performed on the measurement sample at a sample temperature of 25°C.

[0039] Figure 1 is a graph (vertical axis: stress, horizontal axis: indenter plunge distance) illustrating a stress curve obtained by multiple cumulative bite measurement using a tensipresser. In the graph shown in Figure 1, point B is the point at which the indenter comes into contact with the measurement sample, point D is the point at which the measurement sample breaks and shows the maximum stress on the back pressure stress curve, compressive plunge distance L is the distance from point B to point C (the indenter plunge position at point D), and point A is the compressive stress at point C. As shown in Figure 1, multiple cumulative bite measurement provides a compressive stress curve indicated by BEA and a back pressure stress curve indicated by BD as the indenter is plunged up and down.

[0040] Hereinafter, the mechanical properties obtained by measuring the multiple cumulative bite strength of a protein food material will be described with reference to FIG. 1 as appropriate.

[0041] <<Pliability>> Pliability is a value expressed as the ratio (ΔABC / curved surface AEBC) of the area of ​​the triangle (ΔABC) formed by the lines connecting points A, B, and C in the graph shown in FIG. 1 to the area of ​​the curved surface AEBC.

[0042] Pliability indicates the "flexibility" of the measured sample. Pliability is an index that negatively corresponds to the elasticity of the measured sample, and the smaller the value (i.e., the larger the area of ​​the curved surface AEBC relative to the area of ​​△ABC), the greater the elasticity of the measured sample.

[0043] In a multiple cumulative bite measurement, a protein food material satisfies the following (1), preferably the following (1a), more preferably the following (1b), even more preferably the following (1c), and particularly preferably the following (1d):

[0044] Pliability<2.94...(1) Pliability<2.21...(1a) Pliability<1.95...(1b) Pliability<1.72...(1c) Pliability<1.50...(1d)

[0045] <<Brittleness>> Brittleness is a value expressed by the ratio of the thickness of a measurement sample to the indenter pressing distance (sample thickness / distance L).

[0046] Brittleness indicates the "brittleness" of the measured sample. Brittleness is an index corresponding to the ease with which the measured sample tears, and the larger the value (i.e., the smaller the distance L), the more easily the measured sample tears.

[0047] In a multiple cumulative bite measurement, the protein food material satisfies the following (2), preferably the following (2a), more preferably the following (2b), even more preferably the following (2c), and particularly preferably the following (2d):

[0048] Brittleness>1.06...(2) Brittleness>1.16...(2a) Brittleness>1.19...(2b) Brittleness>1.24...(2c) Brittleness>1.29...(2d)

[0049] <<Tenderness>> Tenderness is the value of the compressive stress (compressive stress at break) at point A shown in FIG. 1 . Tenderness indicates the “hardness” of the measurement sample. Since tenderness is affected by the thickness of the measurement sample, in the present disclosure, the compressive stress [gw / cm ２ ] divided by the thickness of the measurement sample [mm] [gw / cm ２ / mm] is used as an index of hardness.

[0050] In the multiple cumulative bite measurement, the protein food material preferably further satisfies the following (3), more preferably the following (3a), more preferably the following (3b), even more preferably the following (3c), and particularly preferably the following (3d):

[0051] 2000<Tenderness[gw / cm ２ ] / Thickness of measurement sample [mm] < 7500 ... (3) 2000 < Tenderness [gw / cm ２ ] / Thickness of measurement sample [mm] < 5500 ... (3a) 2000 < Tenderness [gw / cm ２ ] / Thickness of measurement sample [mm] < 5000 ... (3b) 2000 < Tenderness [gw / cm ２ ] / Thickness of measurement sample [mm] < 4500 ... (3c) 2000 < Tenderness [gw / cm ２ ] / Thickness of measurement sample [mm] < 4000 ... (3s)

[0052] When the protein food material satisfies the above (3), the stress at which the protein food material tears (i.e., tenderness [gw / cm ２ ] / thickness of measurement sample [mm]) falls within an appropriate range, and a better texture (specifically, crispness and chewiness) can be obtained. ２ ] / thickness of measurement sample [mm], the chewy texture tends to be neither too crisp nor too weak. ２] / measurement sample thickness [mm]<7500, the product tends to be easy to bite into and not too chewy.

[0053] <<Toughness>> Toughness is the area value of the curved surface AEBC shown in FIG. 1 and corresponds to the amount of work applied until the measurement sample breaks. Toughness indicates the "bite" of the measurement sample. Since toughness is affected by the thickness of the measurement sample, in the present disclosure, the amount of work applied until the measurement sample breaks [gw cm / cm ２ ] divided by the thickness of the measurement sample [mm] [gw cm / cm ２ / mm] (i.e., the total amount of work required until the test sample breaks) is used as an index of chewiness.

[0054] It is preferable that the protein food material further satisfies the following (4) in the multiple cumulative bite measurement: 375<Toughness [gw·cm / cm ２ ] / Thickness of measurement sample [mm] < 2000 ... (4) 500 < Toughness [gw cm / cm ２ ] / Thickness of measurement sample [mm] < 2000 ... (4a) 575 < Toughness [gw cm / cm ２ ] / Thickness of measurement sample [mm] < 2000 ... (4b) 650 < Toughness [gw cm / cm ２ ] / thickness of measurement sample [mm] < 2000 ... (4c)

[0055] When the protein food material satisfies the above (4), the total work required for the protein food material to break (i.e., toughness [gw cm / cm ２ ] / thickness of measurement sample [mm]) falls within an appropriate range, and a better texture (crispness and chewiness) can be obtained. ２ ] / thickness of measurement sample [mm], the chewiness tends to be sufficient. ２ ] / measurement sample thickness [mm] < 2000, the chewiness will not be too strong and there will be less of a tendency to feel any residue in the mouth after eating.

[0056] In one embodiment, the protein food material preferably satisfies all of the above (1), (2), (3) and (4).

[0057] The pliability, brilliance, tenderness, and toughness of a protein food material can be adjusted by changing the process conditions (e.g., swelling conditions in the extrusion process), water content, additives such as seasonings, etc., when producing the protein food material.

[0058] A protein food material that satisfies the above (1) and (2), and preferably further satisfies the above (3) and / or (4), can be suitably obtained by production method Y, which will be described later as a method for producing a protein food material.

[0059] In the present disclosure, pliability, brittleness, tenderness, and toughness obtained by multiple cumulative byte measurement are obtained by implementing the following measurement method.

[0060] The multiple integrated bite measurement is performed using a measurement sample prepared from the protein food material. The protein food material can be separated from the alternative formed meat by carefully peeling the other constituent materials from the protein food material using tweezers or the like. Alternatively, the protein food material before being processed into the alternative formed meat can also be used.

[0061] The measurement device used was a tactile property measuring instrument (product name: "Tensipresser MyBoy2" manufactured by Taketomo Electric Co., Ltd.). The indenter used was a hollow cylindrical indenter with a diameter of 5 mm (cross-sectional area of ​​0.041 cm). ２ A measuring instrument (length: 9 mm) is used. Measurements are performed by pressing an indenter perpendicularly into the sample. After the indenter contacts the sample, it is pressed in 0.350 mm at 2 mm / sec, and then pulled out 0.250 mm at 2 mm / sec. This operation is repeated to obtain the stress as the indenter is gradually pressed into the sample. The stress curve obtained from the measurement is analyzed using the analysis software of the measuring device to obtain pliability, brittleness, tenderness, and toughness.

[0062] The protein food material used to prepare the measurement sample is immersed in water at 90°C to allow it to absorb water sufficiently, and then lightly drained before use.

[0063] The thickness of the measurement sample after water absorption in the direction perpendicular to the fiber direction is set to 1.5 mm or more and 8 mm or less.

[0064] For protein food materials with a thickness of more than 8 mm in the direction perpendicular to the fiber direction, two parallel planes are formed parallel to the fiber direction and cut out so that the distance between the parallel planes is 8 mm or less to prepare a measurement sample. A single-edged razor or the like can be used as a cutting tool. The size of the measurement sample need only be large enough to fit into the measurement device.

[0065] When the protein food material to be measured is in sheet form and the direction along the sheet surface is parallel to the fiber direction, the protein food material is cut in a direction perpendicular to the sheet surface to a thickness of 1.5 mm to 8 mm to prepare a measurement sample. The indenter is pressed in such a way that the longitudinal direction of the indenter is perpendicular to the fiber direction of the measurement sample.

[0066] When the protein food material to be measured is sheet-shaped and the direction along the sheet surface is not parallel to the fiber direction, or when the protein food material to be measured is non-sheet-shaped (e.g., spherical, irregular, etc.), the measurement sample is prepared by cutting out from the protein food material so that it forms two parallel planes that are parallel to the fiber direction and the distance between the parallel planes is 1.5 mm to 8 mm. The pressing direction of the indenter during measurement is such that the longitudinal direction of the indenter is perpendicular to the fiber direction of the measurement sample.

[0067] If the protein food material to be measured does not have a fiber direction, or if the fiber direction cannot be determined from the appearance or cross-section of the protein food material and is therefore unknown, a measurement sample is prepared and measured according to (A1) or (A2) below. (A1) If the protein food material is in sheet form, the protein food material is cut perpendicular to the sheet surface to a thickness of 1.5 mm to 8 mm, to prepare a measurement sample with two flat surfaces parallel to the sheet surface. The indenter is pressed in the direction perpendicular to the longitudinal direction of the indenter relative to the two flat surfaces of the measurement sample. (A2) If the protein food material is non-sheet-shaped (e.g., spherical, amorphous, etc.), the protein food material is cut into a cube (with a side length of 6 mm to 8 mm) to prepare a measurement sample. Measurements are performed in each of three directions perpendicular to the opposing faces of the cube, and the evaluation value for the plane with the maximum tenderness is adopted.

[0068] <Ingredients of Protein Food Material> The ingredients of the protein food material according to the present disclosure will be described. The protein food material preferably contains a protein, and, if necessary, a colorant and other additives.

[0069] -Protein- The protein food material according to the present disclosure contains protein. The protein preferably contains primarily vegetable protein, but may also contain animal protein in addition to vegetable protein. "Containing primarily vegetable protein" means that vegetable protein accounts for 50% or more of the total protein by mass.

[0070] Plant protein is protein extracted from plants.

[0071] The vegetable protein is not particularly limited as long as it is a protein extracted from a plant. Examples of sources of vegetable proteins include grains such as wheat, barley, oats, rice, and corn; beans such as soybeans, peas, adzuki beans, chickpeas, lentils, fava beans, mung beans, and lupin beans; nuts and seeds such as almonds, peanuts, cashew nuts, pistachios, hazelnuts, macadamia nuts, flaxseed, sesame, rapeseed, cottonseed, safflower, and sunflower; potatoes such as potato, sweet potato, mountain yam, Jerusalem artichoke, and cassava; vegetables such as asparagus, artichoke, cauliflower, broccoli, and edamame; fruits such as banana, jackfruit, kiwi fruit, coconut, avocado, and olive; mushrooms such as mushrooms, king oyster mushrooms, shiitake mushrooms, shimeji mushrooms, and maitake mushrooms; and algae such as chlorella, spirulina, euglena, nori seaweed, kelp, wakame seaweed, hijiki seaweed, tengusa seaweed, and mozuku seaweed.

[0072] In particular, from the viewpoint of obtaining a meat substitute similar to meat in appearance and texture, the vegetable protein is preferably at least one selected from the group consisting of wheat, soybean, pea, and rice, and more preferably at least one selected from the group consisting of soybean and wheat. As the vegetable protein, from the viewpoint of simulating the high elasticity of meat and obtaining meat-like nutritional value at low cost, at least one selected from the group consisting of defatted soybean protein and wheat gluten is particularly preferred.

[0073] The vegetable protein may contain a protein derived from one type of plant, or may contain proteins derived from two or more types of plants. When two or more types of vegetable proteins are contained, the types and blending ratios thereof can be appropriately determined.

[0074] From the viewpoint of simulating the high elasticity of livestock meat, the mass ratio of the defatted soy protein content to the wheat gluten content is preferably 1.5 to 4, and more preferably 1.8 to 3.5.

[0075] Here, in this disclosure, "chunk meat" refers to raw, uncooked meat cut into any size from livestock for meat production, or meat that has been cooked, and which has not been ground or chopped after being cut from the livestock.

[0076] Animal protein is a protein extracted from an animal. The animal protein may be extracted from an animal, or a protein having the same amino acid sequence as the protein extracted from an animal may be produced by cell culture or enzymatic reaction and extracted. The animal protein is not particularly limited as long as it is extracted from an animal. Examples of animal proteins include collagen, gelatin, keratin, fibroin, sericin, casein, conchiolin, elastin, protamine, egg yolk protein, and egg white protein. Only one type of animal protein may be contained, or two or more types may be contained.

[0077] The protein content is preferably 5% to 80% by mass, more preferably 7% to 70% by mass, and even more preferably 10% to 60% by mass, based on the total mass of the protein food material.

[0078] Coloring Agent The protein food material according to the present disclosure preferably further contains a coloring agent, which makes it easier to impart a color similar to that of browned meat after heating.

[0079] The coloring agent is preferably an edible brown coloring agent, such as cacao color, monascus color, and plant charcoal color, and among these, cacao color is preferred.

[0080] The protein food material may contain only one type of colorant, or two or more types of colorants.

[0081] The content of the colorant contained in the protein food material is preferably 0.01% by mass to 3% by mass, more preferably 0.05% by mass to 2% by mass, and even more preferably 0.1% by mass to 1% by mass, based on the total mass of the protein food material.

[0082] - Water - The protein food material may contain water. The water content in the protein food material is preferably 10% by mass to 90% by mass based on the total mass of the protein food material including water.

[0083] In addition to the protein and, if necessary, a colorant, the protein food material may contain other additives. Examples of other additives include seasonings, inorganic salts, organic salts, sugars, oils and fats, thickeners, plasticizers, surfactants, flavoring components, etc. The content of other additives can be set depending on the purpose.

[0084] <Method for producing a protein food material> The protein food material according to the present disclosure is preferably produced by adding raw protein and water to an extruder and kneading and extruding the mixture. Applying shear stress after kneading and before discharging to atmospheric pressure facilitates fibrous orientation of the protein, forming fibrous regions in the protein food material. When the pressure after kneading falls below the saturated water vapor pressure, the protein swells due to boiling water, and the protein food material acquires a porous structure.

[0085] A specific method for producing a protein food material preferably includes a step of extruding a protein-containing mixture containing at least a protein and water, and preferably a colorant, from an extruder (hereinafter also referred to as the extrusion step).

[0086] In one embodiment, the method for producing a protein food material is preferably a method for producing a protein food material (hereinafter also referred to as "production method Y") which comprises the steps of pressurizing, heating and kneading a protein-containing mixture containing protein and water, and preferably containing a colorant, in the extrusion section of a twin-screw extruder, and then extruding the kneaded protein-containing mixture, the temperature of which at the outlet of the extrusion section is 150°C or higher but lower than 180°C, while expanding it inside a discharge die attached to the downstream end of the extrusion section in the extrusion direction.

[0087] Manufacturing method Y will now be described.

[0088] Raw Materials The raw materials for the protein food material preferably contain 1 to 6 parts by mass of water per 10 parts by mass of raw materials containing protein (preferably vegetable protein). The "raw material containing vegetable protein" may be vegetable protein itself, or a complex containing vegetable protein and other components. It is also preferable that the raw material further contains a colorant. An example of a complex containing vegetable protein and other components is defatted soy flour, which is a complex containing protein, carbohydrates, and fiber.

[0089] Details of each ingredient used as the raw material for the protein food material are the same as those described above in the section <Ingredients contained in the protein food material>, and therefore will not be explained here.

[0090] Extrusion Step The extrusion step is a step in which a protein-containing mixture containing a protein (preferably a vegetable protein) and water is kneaded under pressure and heat in the extrusion section of a twin-screw extruder, and the kneaded protein-containing mixture, whose temperature at the outlet of the extrusion section is 150°C or higher and lower than 180°C, is then extruded while expanding inside a discharge die connected to the downstream end of the extrusion section in the extrusion direction.

[0091] The extruder used in the extrusion step is a twin-screw extruder, and examples of usable extruders include non-intermeshing counter-rotating twin-screw extruders, intermeshing counter-rotating twin-screw extruders, and intermeshing co-rotating twin-screw extruders.

[0092] The extrusion process will now be described with appropriate reference to the drawings, in which elements are not necessarily drawn to scale and emphasis is placed on clearly illustrating the principles of the present disclosure.

[0093] Fig. 2 is a cross-sectional schematic diagram showing an example of a twin-screw extruder. As shown in Fig. 2, in the extrusion process, raw materials for the protein food material are fed into a twin-screw extruder 10 from a hopper 12 (raw material supply section).

[0094] The input raw materials are kneaded in the twin-screw extruder 10 by heating the extrusion section 14 and rotating the two screws 16 equipped in the extrusion section 14, thereby forming a protein-containing mixture 18, which is then extruded in the extrusion direction X.

[0095] The temperature of the protein-containing mixture in the extrusion section 14 is preferably 40°C or higher and 180°C or lower.

[0096] Specifically, the temperature of the protein-containing mixture upstream of the center of the extrusion section 14 in the extrusion direction (i.e., the portion from the raw material supply section to the center of the extrusion section) is preferably 40°C or higher and 150°C or lower. The temperature of the protein-containing mixture downstream of the center of the extrusion section 14 in the extrusion direction (i.e., the portion from the center of the axial length of the extrusion section 14) in the extrusion direction is preferably 130°C or higher and 180°C or lower. The temperature of the protein-containing mixture downstream of the center of the extrusion section 14 in the extrusion direction (i.e., the portion from the center of the axial length of the extrusion section 14 to the outlet of the extrusion section 14) is preferably 150°C or higher and lower than 180°C, and 150°C or higher and 170°C or lower. That is, the temperature of the protein-containing mixture at the outlet of the extrusion section 14 is preferably 150°C or higher and lower than 180°C, and 150°C or higher and 170°C or lower. By keeping the temperature of the protein-containing mixture within the above range, the protein-containing mixture can be sufficiently softened and made into a homogeneous mixture in the extrusion section 14.

[0097] The temperature of the protein-containing mixture in the extruder 14 can be measured using a thermo-pressure meter (for example, "CZ-200P-HB-SNN-050P*NNN-K0100" manufactured by Rika Kogyo Co., Ltd.) installed in the extrusion section 14.

[0098] The twin-screw extruder 10 is equipped with a discharge die 20 at the downstream end in the extrusion direction of the extrusion section 14. As shown in Figure 2, the discharge die 20 is provided with a slit-shaped discharge flow path 24 that is provided in communication with the interior of the extrusion section 14, and the protein-containing mixture 18 flows through the flow path 24 via the outlet 15 of the extrusion section 14 and is discharged from a discharge port 26 that is the outlet of the discharge die 20. The shape of the discharge die is not particularly limited, but is preferably flat or cylindrical.

[0099] The gap (lip clearance) of the discharge port 26 of the discharge die 20 is preferably 1 mm or more and 10 mm or less, and more preferably 1 mm or more and 5 mm or less. The gap (lip clearance) of the discharge port refers to the shortest length at the discharge port.

[0100] The length of the extrusion die 20 along the extrusion direction X is preferably 150 mm or more and 1000 mm or less, and more preferably 200 mm or more and 650 mm or less, from the viewpoint of controlling the temperature profile inside the extrusion die and obtaining a protein food material that has an excellent fibrous texture and chewy texture that imitates animal meat.

[0101] The ratio (length / lip clearance) of the length of the discharge die 20 in the extrusion direction X to the gap (lip clearance) of the discharge opening is preferably 15 or more, more preferably 40 or more. The upper limit of the ratio is preferably 1,000.

[0102] The discharge die 20 preferably has a temperature control mechanism. Use of a discharge die having a temperature control mechanism makes it easier to control the temperature profile inside the discharge die. That is, it makes it easier to control the position of the expansion point inside the discharge die, the temperature of the protein-containing material during expansion, etc.

[0103] Here, examples of the temperature control mechanism include a mechanism having a jacket that circulates a temperature-controlled medium (such as water, glycol, or air) around the periphery of the extrusion die, and a mechanism that can adjust the lip clearance of the extrusion die.

[0104] In order to control the temperature in stages from the inlet of the extrusion die (i.e., the connection with the extrusion section 14) to the outlet of the extrusion die (i.e., the discharge port 26), it is further preferable that the extrusion die has multiple temperature control mechanisms.

[0105] The protein-containing mixture 18 kneaded under heating and pressure in the extrusion section 14 is temperature-controlled as it passes through the discharge die 20 and is discharged from the discharge port 26 of the discharge die 20 .

[0106] The expansion of the protein-containing mixture inside the discharge die will now be described. As shown in Figure 2, the protein-containing mixture 18 extruded from the extrusion section 14 into the discharge die 20 is sufficiently softened and fluidized by shear stress caused by heat and kneading. Furthermore, downstream of the extrusion direction X inside the discharge die 20, the protein-containing mixture 18 comes into contact with and rubs against the inner wall of the discharge flow path 24, and is subjected to shear stress, causing the proteins to orient and become fibrous while passing through the inside of the discharge die 20.

[0107] The temperature drop rate of the protein-containing mixture from the outlet of the extrusion section 14 to the discharge port of the discharge die 20 is preferably 0.2°C / mm or less, and the temperature of the protein-containing material 18 at the discharge port 26 of the discharge die 20 is preferably 95°C to 130°C. The temperature of the protein-containing mixture 18 is more preferably 95°C to 120°C, and even more preferably 95°C to 110°C. By setting the temperature drop rate of the protein-containing mixture 18 to 0.2°C / mm or less and controlling the temperature of the protein-containing mixture 18 at the discharge port 26 to be within the above range, it is possible to form small voids (for example, voids having a cross-sectional area of ​​0.1 mm in the direction perpendicular to the fiber direction) when the protein-containing mixture 18 expands. ２ Voids (described below) are likely to occur.

[0108] The reason for this is not clear, but it is thought that in the process in which the protein-containing mixture, which has been softened to a uniform state at a high temperature (i.e., 150°C or higher but lower than 180°C at the outlet of the extrusion section), is slowly cooled to 130°C to 95°C, the protein-containing mixture gradually solidifies and thermally shrinks around 130°C, resulting in localized locations inside the extrusion die where the pressure is below the saturated water vapor pressure, causing the water contained in the protein-containing mixture to vaporize (expand).

[0109] The temperature of the protein-containing mixture is lowered at a rate of 0.2°C / mm or less, and a gradual local pressure reduction and swelling are continuously repeated, so that minute voids are formed into a dense porous structure (for example, 0.1 mm in a cross section parallel to the direction perpendicular to the fiber direction). ２It is estimated that the proportion of voids having a cross-sectional area of ​​45% or more of the total number of voids present in the cross section is formed. Small and dense voids in the porous structure correlate with a fibrous texture and chewy texture that mimics meat.

[0110] The size of voids formed by the expansion of a protein-containing mixture is largely dependent on the temperature and apparent viscosity of the protein-containing mixture during expansion. From this perspective, the temperature of the protein-containing mixture at the expansion initiation point inside the extrusion die is preferably 120°C to 140°C, and more preferably 125°C to 135°C.

[0111] Furthermore, the apparent viscosity of the protein-containing mixture at the swelling initiation point inside the discharge die is preferably 1 Pa·s to 5000 Pa·s, and more preferably 1 Pa·s to 1000 Pa·s. When the apparent viscosity of the protein-containing mixture during swelling is 1 Pa·s or higher (i.e., the fluidity is not too high), the void size tends not to become too large. When the apparent viscosity of the protein-containing mixture during swelling is 5000 Pa·s or lower (i.e., the fluidity of the protein-containing mixture during swelling is not too low), voids are well formed, and the void size tends not to become too small.

[0112] In the present disclosure, the apparent viscosity is a value calculated by assuming that the protein-containing mixture is an incompressible Newtonian fluid, measuring the pressure (ΔP) between two points inside the discharge die, and using the following formula: apparent viscosity (η) = ΔP WH －３ / 12QL W: width of discharge die, H: lip clearance of discharge die, L: length of discharge die

[0113] The position where the protein-containing mixture 18 starts to expand inside the extrusion die 20 is preferably at least 10 mm upstream in the extrusion direction X from the outlet (extrusion opening 26) of the extrusion die 20. The orientation of the expanded voids greatly depends on where in the longitudinal direction of the extrusion die the expansion occurs. Therefore, by setting the position where the protein-containing mixture 18 starts to expand at least 10 mm upstream in the extrusion direction X from the outlet (extrusion opening 26) of the extrusion die 20, the voids are stretched in the longitudinal direction of the extrusion die due to friction between the wall surface of the extrusion die and the protein-containing mixture 18 (i.e., application of shear force), thereby obtaining orientation of the voids.

[0114] The expansion point refers to the position where the protein-containing mixture partially solidifies and shrinks inside the extrusion die, causing the pressure inside the die to drop below the saturated water vapor pressure and causing expansion (evaporation of water inside the protein-containing mixture). Once expansion begins, a local "pressure drop ⇔ expansion" occurs continuously. In the present disclosure, the position where expansion first occurs is referred to as the expansion initiation point.

[0115] Because local pressure drops cannot be measured directly, in this disclosure, the point at which the bulk pressure inside the discharge die, measured using a thermo-pressure gauge (manufactured by Rika Kogyo Co., Ltd., model CZ-200P-HB-SNN-050P*NNN-K0100) installed at approximately 50 mm intervals along the longitudinal direction of the discharge die, begins to drop sharply is defined as the expansion starting point.

[0116] The maximum pressure drop rate from the outlet 15 of the extrusion section 14 to the discharge port 26 of the discharge die 20 is preferably 0.02 MPa / mm or more, more preferably 0.04 MPa / mm or more. The upper limit of the maximum pressure drop rate is preferably, for example, 0.1 MPa / mm or less.

[0117] The pressure at a position 10 mm upstream in the extrusion direction X from the discharge outlet 26 of the discharge die 20 is preferably 1.0 MPa or less, and more preferably 0.1 MPa or less. When the mixture is discharged from the discharge outlet 26 of the discharge die 20, the pressure inside the discharge die 20 is reduced to or below the saturated water vapor pressure. This prevents undesired swelling when the protein-containing mixture that has passed through the discharge die 20 is discharged into an open space, suppresses the formation of large voids, and makes it easier to obtain a chewy texture.

[0118] It is preferable that the discharge die has a pressure reduction mechanism inside. The installation mode of the pressure reduction mechanism is not particularly limited, and it may be installed continuously from the inlet to the outlet (discharge port) of the discharge die, or may be installed at regular intervals. Examples of pressure reduction mechanisms include increasing the clearance at regular intervals inside the discharge die, and providing an uneven shape on the inner wall of the discharge die. From the viewpoint of stabilizing the position of the expansion point, it is more preferable that the pressure reduction mechanism be provided as an uneven shape on the inner wall of the discharge die in the region from the position where expansion of the protein-containing mixture is to start to the discharge port.

[0119] From the viewpoint of obtaining a protein food material with an excellent fibrous texture simulating that of animal meat, the discharge rate of the protein-containing mixture 18 is preferably 10 kg / hr or more and 100 kg / hr or less, and more preferably 20 kg / hr or more and 80 kg / hr or less.

[0120] The extruded mixture (i.e., protein food material) can be subjected to desired processing such as molding to produce a shaped meat substitute. The mixture extruded in the extrusion process can be used as a meat substitute as is without any particular processing. That is, the extruded mixture (protein food material) can also be used as a cooked meat substitute as is. The extruded mixture may be cooked with any seasonings or the like while it is in the extruded mixture state.

[0121] - Shaping step Manufacturing method Y may include a shaping step after the extrusion step. The shaping step may include cutting the extruded mixture (i.e., the protein food material) into a desired shape. For example, the cut protein food material may be used as a thinly sliced ​​meat substitute. The cut protein food material may be cooked with any seasoning or the like. The shaping step may include processing the protein food material into a molded body having a desired shape.

[0122] For example, a lean portion of a shaped meat substitute similar to a chunk can be produced by collecting protein food material in a block and molding it into a shape similar to that of a chunk of meat. From the viewpoint of obtaining a shaped meat substitute with a texture closer to that of a chunk of meat, it is preferable to align the extrusion directions of the extruded lean portion raw materials in a similar direction when collecting the extruded lean portion raw materials in a block. Alternatively, after collecting the protein food material in a block, the extrusion directions of the internal protein food material can be aligned in a similar direction by applying pressure to flatten the block or by passing it through a tubular space.

[0123] Other Steps The manufacturing method Y may include other steps in addition to the extrusion step and molding step described above. The other steps may be any steps such as a drying step, a crushing step, a packaging step, etc.

[0124] The protein food material described above may be used as is, or as a mixture with desired additional ingredients, or may be used as one of the ingredients for producing processed products such as alternative shaped meats.

[0125] The alternative shaped meat of the present disclosure contains a protein food material as one of its ingredients, and when producing the alternative shaped meat, additional components that are mixed with the protein food material include, for example, fats and oils, binders, enzymes, and other additives.

[0126] -Oils and fats- Although the lean meat-like portion of meat contains less oil and fat than the fatty portion, it may still contain a certain amount of oil and fat. Therefore, by combining a protein food material with oil and fat, it is easier to achieve a composition more similar to that of lean meat, and it is easier to obtain a texture more similar to that of meat.

[0127] The fat or oil is preferably vegetable oil, which is derived from plants and is therefore easy to use when it is necessary to avoid or limit the intake of animal products for reasons such as health, animal welfare, religion, allergies, or food shortages due to population growth.

[0128] The content of fats and oils is preferably 0% by mass or more and 50% by mass or less, more preferably 1% by mass or more and 40% by mass or less, and even more preferably 3% by mass or more and 30% by mass or less, based on the total mixture containing the protein food material and fats and oils.

[0129] The fat or oil is different from the fat-like portion of meat and does not have an appearance similar to the fat of a chunk of meat, and may be contained in a highly uniform state throughout the mixture containing the protein food material and the fat or oil.

[0130] - Binder and Enzyme - If necessary, the protein food material is preferably mixed with at least one selected from the group consisting of a binder and an enzyme that hardens proteins. By including the protein food material and at least one selected from the group consisting of a binder and an enzyme that hardens proteins, the protein food material can be more easily maintained in a cohesive shape.

[0131] The binder is not particularly limited as long as it is edible and can maintain the shape of the protein food material. Examples of binders include proteins, thickening polysaccharides, starch, etc. One type of binder may be contained alone, or two or more types may be contained.

[0132] The protein used as a binder may be the same as or different from the protein contained in the protein food material.

[0133] Examples of proteins used as binders include vegetable proteins and animal proteins. Vegetable proteins used as binders include proteins derived from wheat, soybeans, rice, and the like. Animal proteins used as binders include milk proteins and egg whites. Here, transglutaminase is preferably used as the enzyme that hardens the protein. Commercially available transglutaminase products can be used, and examples include the Activa (registered trademark) series manufactured by Ajinomoto Co., Inc.

[0134] Examples of thickening polysaccharides include agar, carrageenan (κ-carrageenan, ι-carrageenan), alginic acid, alginates, agarose, furcellaran, gellan gum, glucono delta-lactone, Azotobacter vinelandii gum, xanthan gum, pectin, guar gum, locust bean gum, tara gum, cassia gum, glucomannan, tragacanth gum, karaya gum, pullulan, gum arabic, arabinogalactan, dextran, carboxymethylcellulose sodium salt, methylcellulose, psyllium sheet gum, starch, chitin, chitosan, curdlan, tamarind seed gum, soybean polysaccharides, gelatin, psyllium, hydroxypropylmethylcellulose, hydroxyethylcellulose, carboxymethylcellulose, and dextrin.

[0135] The thickening polysaccharide may be used as a gelling agent or may be gelled. The gelling agent is preferably used together with a gelling accelerator. The gelling accelerator is a compound that accelerates gelation upon contact with the gelling agent, and its function is exerted by a specific combination with the gelling agent.

[0136] Preferred combinations of gelling agents and gelation accelerators are as follows: 1) A combination of a polyvalent metal ion (specifically, an alkali metal ion such as potassium, or an alkaline earth metal ion such as calcium or magnesium) as a gelation accelerator with carrageenan, alginate, gellan gum, Azotobacter vinelandii gum, pectin, carboxymethylcellulose sodium salt, or the like as a gelling accelerator; 2) A combination of boric acid or other boron compounds as a gelation accelerator with guar gum, locust bean gum, tara gum, cassia gum, or the like as a gelling accelerator; 3) A combination of an acid or alkali as a gelation accelerator with alginate, glucomannan, pectin, chitin, chitosan, curdlan, or the like as a gelling accelerator; and 4) A water-soluble polysaccharide that reacts with a gel to form a gel is used as a gelation accelerator. Specific examples include a combination of using xanthan gum as a gelling agent and cassia gum as a gelation accelerator, and a combination of using carrageenan as a gelling agent and locust bean gum as a gelation accelerator.

[0137] From the viewpoint of obtaining an appearance and texture similar to that of livestock meat, the combination of gelling agent and gelation promoter is preferably the above-mentioned "1) combination of polyvalent metal ions (specifically, alkali metal ions such as potassium, or alkaline earth metal ions such as calcium and magnesium) as a gelation promoter and carrageenan, alginate, gellan gum, Azotobacter vinelandic gum, pectin, carboxymethylcellulose sodium salt, etc. as a gelling agent."

[0138] The thickening polysaccharide used as a binder may be a thermo-irreversible gel-forming polysaccharide or a thermo-reversible gel-forming polysaccharide. A thermo-irreversible gel is a gel that, once formed, maintains its gel state even when heated. A thermo-irreversible gel-forming polysaccharide is a polysaccharide that forms a thermo-irreversible gel. The thermo-irreversible gel-forming polysaccharide is preferably a polysaccharide that crosslinks by reacting with a cation. Examples of cations include the cations exemplified in the description of the fat mass composition described below. Examples of thermo-irreversible gel-forming polysaccharides include alginic acid, curdlan, pectin (low methoxyl (LM) pectin, high methoxyl (HM) pectin, etc.), deacylated (LA) gellan gum, etc. A thermo-reversible gel-forming polysaccharide is a polysaccharide that forms a thermo-reversible gel. Examples of thermoreversible gel-forming polysaccharides include gelatin, agar, carrageenan, furcellaran, native gellan gum, locust bean gum, xanthan gum, guar gum, psyllium seed gum, glucomannan, tara gum, and tamarind seed gum.

[0139] When the binder contains a thermo-irreversible gel-forming polysaccharide or a thermo-reversible gel-forming polysaccharide, the binder may further contain a gelation retarder. The gelation retarder is a compound that inhibits the gelation of the thermo-irreversible gel-forming polysaccharide or the thermo-reversible gel-forming polysaccharide. The gelation retarder is preferably a chelating agent. Known chelating agents can be suitably used as the chelating agent. Examples of chelating agents include oxycarboxylic acids such as tartaric acid, citric acid, and gluconic acid; aminocarboxylic acids such as iminodiacetic acid (IDA), nitrilotriacetic acid (NTA), and ethylenediaminetetraacetic acid (EDTA); condensed phosphoric acids such as pyrophosphoric acid and tripolyphosphoric acid; and salts thereof.

[0140] Examples of starches include wheat starch, cassava starch, rice starch, glutinous rice starch, corn starch, waxy corn starch, sago starch, potato starch, kudzu starch, lotus root starch, mung bean starch, sweet potato starch, waxy potato starch, waxy cassava starch, and waxy wheat starch.

[0141] The total content of the binder and the protein-hardening enzyme contained in the protein food material is preferably 0.1% by mass or more and 30% by mass or less, more preferably 0.5% by mass or more and 25% by mass or less, and even more preferably 1% by mass or more and 20% by mass or less, based on the total amount of the protein food material.

[0142] -Other Additives- The protein food material may be mixed with other additives as needed. Examples of other additives include water, seasonings, acidulants, bittering agents, spices, sweeteners, antioxidants, colorants, flavorings, stabilizers, preservatives, etc. The content of other additives is preferably 0% by mass or more and 20% by mass or less of the total mixture containing the protein food material and the additives.

[0143] The alternative shaped meat according to the present disclosure, which comprises the protein food material described above, will now be described.

[0144] <Formed Meat Substitute> The shaped meat substitute according to the present disclosure contains a protein food material. As described above, the shaped meat substitute according to the present disclosure contains a protein food material that satisfies predetermined mechanical properties, i.e., (1) and (2) above, and preferably also satisfies (3) and / or (4) above, thereby having a fibrous texture that imitates livestock meat, and a crisp and chewy texture that imitates livestock meat.

[0145] In the shaped meat substitute according to the present disclosure, the protein food material is preferably oriented in a fixed direction, which allows the shaped meat substitute to have a fibrous texture that imitates meat, and a crisp and chewy texture that imitates meat.

[0146] In a shaped meat substitute, the protein food material being oriented in a certain direction means that the fiber direction of the protein food material is oriented in one direction. In the present disclosure, an alternative shaped meat is determined to have the protein food material oriented in a certain direction when the cumulative degree of orientation in a cross section parallel to the fiber direction of the protein food material is 1.1 or more and the standard deviation of the orientation angle is 20 or less.

[0147] The cumulative degree of orientation and the standard deviation of the orientation angle are calculated from an image of a cross section of the substitute formed meat by the method described in Non-Patent Document 1 below. Non-Patent Document 1: Enomae, T., Han, Y.-H. and Isogai, A., "Nondestructive determination of fiber orientation distribution of paper surface by image analysis", Nordic Pulp and Paper Research Journal 21(2): 253-259(2006). http: / / www.enomae.com / publish / pdf / 2006NPPRJ_FibreOrientation.pdf

[0148] =Procedure for measuring cumulative orientation degree= The cumulative orientation degree is calculated from an image of a cross section of the protein food material contained in the alternative shaped meat, taken in a direction parallel to the fiber axis direction, using the method described in Non-Patent Document 1. Specifically, the calculation is performed using the following procedures: "-Cross-section photography-" and "-Calculation of cumulative orientation degree-".

[0149] - Cross-section observation - First, the alternative formed meat is cut to expose the cross section, and the cross section of the alternative formed meat is photographed under the following conditions. At this time, the alternative formed meat is cut along the direction parallel to the fiber direction of the protein food material, and the exposed cross section is photographed. - Photographing conditions Digital camera: Fujifilm, model name GFX100 Lens: GF63mmF2.8R WR Photographing mode: Monochrome Aperture value: F4 Shutter speed: 1 / 30 ISO sensitivity: 100 Light intensity on the surface of the alternative meat: EV=9 1280 lux Background when photographing: White

[0150] -Calculation of cumulative orientation degree- From the cross-sectional image obtained by photography, a portion of the cross section of the substitute formed meat corresponding to a square with sides of 25 mm is cut out as a unit area and converted to 512 x 512 pixels. For each unit area, the image is subjected to Fourier transformation and polar coordinate transformation based on the above-mentioned non-patent document 1, and the data converted into an amplitude spectrum is integrated at 25 points and approximated to obtain an approximate ellipse. The orientation degree calculated from the approximate ellipse is then used as the cumulative orientation degree. The cumulative orientation degree can be calculated in any manner that allows for calculation. For example, the free software FiberOri8single03.exe, a non-destructive paper surface fiber orientation analysis program, can be used. The free software described at the following website can also be used as a non-destructive paper surface fiber orientation analysis program: http: / / www.enomae.com / FiberOri / index.htm. If the size of the substitute formed meat is less than 25 mm, the same substitute formed meat is stacked to a size of 25 mm or more before photography and calculation of the cumulative orientation degree.

[0151] =Procedure for measuring standard deviation of orientation angle= The standard deviation of orientation angle is calculated from an image of a cross section taken in a direction parallel to the fiber direction of the protein food material contained in the alternative shaped meat, using the method described in the above-mentioned Non-Patent Document 1. Specifically, it is calculated using the following procedures: "-Cross-section photography-" and "-Calculation of standard deviation of orientation angle-".

[0152] - Cross-sectional observation - The same procedure as "- Cross-sectional observation -" described in the above section "= Procedure for measuring cumulative orientation degree =" was carried out 25 times, changing the photographing location, to obtain a total of 25 cross-sectional images of the substitute shaped meat.

[0153] -Calculation of the standard deviation of the orientation angle- From the 25 cross-sectional images obtained by photography, a portion of the cross section of the substitute formed meat corresponding to a square with sides of 25 mm is cut out as a unit area and converted into a 512 x 512 pixel image. One unit area is cut out for each cross-sectional image, resulting in a total of 25 unit areas. An approximate ellipse is obtained from the data obtained by converting the image into an amplitude spectrum using Fourier transform and polar coordinate transformation based on Non-Patent Document 1 for each unit area. One approximate ellipse is obtained per unit area, resulting in a total of 25 approximate ellipses. The orientation angle of each approximate ellipse is calculated, and the standard deviation of these values ​​is used as the standard deviation of the orientation angle. The same program as the "Non-destructive Paper Surface Fiber Orientation Analysis Program" described above can be used to calculate the standard deviation of the orientation angle. If the size of the substitute formed meat is less than 25 mm, the same substitute formed meat is stacked on top of each other to a size of 25 mm or more, and then photographed and the standard deviation of the orientation angle is calculated. Furthermore, if the orientation angle is near 0° (or 180°), the standard deviation becomes large. Therefore, the direction of photography or image capture is adjusted so that the stretching direction or the visually recognized orientation direction, or the orientation direction obtained by a temporary measurement, is the up-down direction, i.e., the orientation angle is 45° or more and 135° or less, and the standard deviation is calculated.

[0154] The substitute shaped meat is preferably a substitute shaped meat for chunk meat (hereinafter also referred to as "substitute meat for chunk meat").

[0155] The surface of the meat block preferably has a red-like portion with a color close to red and a fat-like portion with a color close to white. The fat on the surface of the meat block occupies a certain area (for example, in a lean cut of meat such as beef fillet, the fat area on the surface of the meat block is about 3%). The fat on the surface of the meat block often has an elongated shape.

[0156] From the viewpoint of improving the taste and texture of the shaped meat substitute, the shaped meat substitute preferably contains a protein food material and a fat or oil, and more preferably contains a protein food material, a fat or oil, and a polysaccharide. In one embodiment, the fat or oil may be in the form of a granule containing the fat or oil. The fat or oil-containing granule may be, for example, in the form of an encapsulated fat or a fat or oil encapsulated in a gel. The average particle size of the granule may be 10 μm or more and 500 μm or less. The average particle size of the granule is a value measured by observation with a transmission optical microscope.

[0157] The polysaccharides can function as a binder between the protein food material and the granules containing fats and oils. From this perspective, in one aspect, the alternative shaped meat according to the present disclosure preferably contains a binder. Examples of polysaccharides include the thickening polysaccharides described above as binders that may be contained in the protein food material.

[0158] Below, the substitute formed meat will be explained using the substitute meat for chunks as an example.

[0159] (Lean meat-like portion) The lean meat-like portion refers to the portion of the meat substitute that appears to be lean. The lean meat-like portion has an appearance similar to the lean meat of a whole piece of meat. The lean meat-like portion preferably contains a protein food material and, if necessary, fats and oils, binders, and other additives. Details of the fats and oils, binders, and other additives have been described above, and will not be described here.

[0160] The red meat-like portion may be colored red using a coloring agent. The coloring agent used to color the red meat-like portion is preferably an edible red coloring agent. From the viewpoint that the red meat-like portion exhibits a red color before cooking and exhibits a color close to brown after cooking, it is preferable that the edible red coloring agent has the property of fading upon heating. Examples of red coloring agents include natural beetroot red pigment, cochineal pigment, gardenia red pigment, etc., and among these, natural beetroot red pigment is preferred.

[0161] The lean meat-like portion may contain a protein food material and an oil or fat from the viewpoint of improving the taste and texture of the meat substitute. In one embodiment, the oil or fat contained in the protein food material may be encapsulated oil or fat. The polysaccharide can function as a binder between the protein food material and the encapsulated oil or fat.

[0162] Examples of the capsular oil-and-fat include microcapsules containing edible oil-and-fat, such as edible oil-and-fat-encapsulating microcapsules having a core containing edible oil-and-fat and a shell containing an edible ion-crosslinkable polymer crosslinked with polyvalent cations and encapsulating the core.

[0163] The edible oil or fat contained in the core is preferably an edible oil or fat having a melting point of 30°C or lower, and may be either a natural oil or a synthetic oil, or a mixture thereof. The edible oil or fat is preferably a saturated fatty acid or an unsaturated fatty acid, more preferably a saturated fatty acid having 12 to 30 carbon atoms or an unsaturated fatty acid having 12 to 30 carbon atoms, and even more preferably an unsaturated fatty acid having 16 to 24 carbon atoms. Examples of unsaturated fatty acids having a melting point of 30°C or lower include triglycerides of medium-chain fatty acids having 6 to 12 carbon atoms (medium-chain fatty acid triglycerides), such as caproic acid, caprylic acid, capric acid, and lauric acid; vegetable oils such as coconut oil, sesame oil, olive oil, corn oil, rapeseed oil, safflower oil, soybean oil, sunflower oil, nut oil, grapeseed oil, and linseed oil; and vitamin E. The core may contain water and other components in addition to the above edible oil or fat, as necessary. Other ingredients include amino acids, stabilizers, excipients, flavorings, and the like.

[0164] The shell preferably contains an edible ionically cross-linkable polymer that encapsulates the core and is cross-linked with a polyvalent cation. Known ionically cross-linkable polymers that can be cross-linked with a polyvalent cation can be used as the edible ionically cross-linkable polymer cross-linked with a polyvalent cation. The ionically cross-linkable polymer is not particularly limited as long as it can be used in foods, and examples thereof include pectin or a derivative thereof, alginic acid or a salt thereof, gellan gum, carrageenan, polygalacturonic acid, and mixtures thereof. The shell may contain components other than the ionically cross-linkable polymer. Examples of such components include thickeners for polysaccharides other than carrageenan and pectin, such as gellan gum, and plasticizers that impart flexibility in a dry state.

[0165] The microcapsules encapsulating edible oils and fats may have a number average particle size of 10 μm or more and 300 μm or less. It is also preferable that the coefficient of variation (CV value) of the number average particle size is 30% or less.

[0166] The edible oil-encapsulating microcapsules can be produced by a production method including, for example, a step of obtaining an oil-in-water dispersion using an aqueous phase containing an edible ion-crosslinkable polymer and a polyvalent cation chelating compound and an oil phase containing edible oil or fat having a melting point of 30°C or less; a step B of mixing the oil-in-water dispersion prepared in step A with edible oil or fat to obtain an oil-in-water dispersion in which the oil-in-water droplets are dispersed in the edible oil or fat; and a step C of obtaining a mixture of the oil-in-water dispersion prepared in step B with edible oil or fat containing a pH-lowering agent.

[0167] (Fat-like portion) The fat-like portion refers to a portion having an appearance similar to the fat of a piece of meat (generally also called fatty tissue). The fat-like portion preferably contains oil and fat, and optionally contains a gel.

[0168] -Oils and fats- Examples of oils and fats include vegetable oils and fats, animal oils and fats, and fatty acids. Here, fatty acids are monocarboxylic acids of long-chain hydrocarbons, and are represented by the general formula C ｎ H ｍCOOH (n and m are integers of 1 or more). Examples of vegetable oils and fats include rapeseed oil, soybean oil, palm oil, olive oil, coconut oil, rice bran oil, corn oil, coconut oil, and canola oil. Vegetable oils and fats refer to oils and fats obtained from plants. Examples of animal oils and fats include beef tallow, lard, whale fat, and fish oil. Animal oils and fats refer to oils and fats obtained from animals. Examples of fatty acids include saturated fatty acids such as lauric acid, stearic acid, isostearic acid, palmitic acid, myristic acid, arachidic acid, and behenic acid; and unsaturated fatty acids such as oleic acid, linoleic acid, α-linolenic acid, eicosenoic acid, and erucic acid.

[0169] The melting point range of the oil or fat is not particularly limited, but may be, for example, 300°C or lower.

[0170] The melting point of the fat or oil is a value measured using a thermal analysis measuring device. As the thermal analysis measuring device, for example, SSC5000DSC200 manufactured by Seiko Electronics Industries, Inc. can be used. The melting point of the fat or oil is measured by adding 3 mg of a sample to the device and measuring at a temperature increase rate of 3°C / min.

[0171] The fat or oil may be contained in the fat-like portion in the form of an emulsion. In this specification, the term "emulsion" refers to an emulsion containing fat or oil and water, such as an oil-in-water emulsion or a water-in-oil emulsion.

[0172] The oil and fat content in the emulsion is preferably 5% by mass or more and less than 90% by mass, more preferably 10% by mass or more and 80% by mass or less, and even more preferably 15% by mass or more and 70% by mass or less, based on the total mass of the emulsion.

[0173] The water contained in the emulsion is not particularly limited as long as it is water that can be used in food. The water content in the emulsion is preferably 10% by mass or more and 95% by mass or less, more preferably 20% by mass or more and 90% by mass or less, and even more preferably 30% by mass or more and 85% by mass or less, based on the total weight of the emulsion.

[0174] The emulsion preferably contains a thickening polysaccharide. By containing a thickening polysaccharide, the water retention property of the emulsion can be improved. The thickening polysaccharide is not particularly limited, but the thickening polysaccharides already described can be used.

[0175] The content of the thickening polysaccharide in the emulsion is preferably 0.1% by mass or more and 5% by mass or less, and more preferably 0.5% by mass or more and 3% by mass or less, based on the total mass of the emulsion.

[0176] The emulsion preferably contains a protein. When the emulsion contains a protein, the adhesion between the lean meat-like portion and the fatty meat-like portion increases. The protein is not particularly limited, but the proteins described above can be used.

[0177] The protein content in the emulsion is preferably 0.1% by mass or more and 10% by mass or less, and more preferably 0.5% by mass or more and 5% by mass or less, based on the total mass of the emulsion.

[0178] The emulsion may contain a surfactant. Examples of the surfactant contained in the emulsion include edible surfactants. Examples of the edible surfactant include glycerin fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, polyglycerin condensed ricinoleate esters, and lecithin.

[0179] The glycerin fatty acid ester preferably contains a monoglyceride as a main component. The monoglyceride is preferably a monoester of glycerin with a saturated or unsaturated fatty acid having from 2 to 24 carbon atoms. Examples of the fatty acid include behenic acid, stearic acid, and palmitic acid. The glycerin fatty acid ester may contain a diglyceride. The diglyceride is preferably a diester of glycerin with a saturated or unsaturated fatty acid having from 2 to 24 carbon atoms.

[0180] The polyglycerol fatty acid ester is preferably an esterification product of polyglycerol with a saturated or unsaturated fatty acid having from 2 to 24 carbon atoms. Specific examples of the polyglycerol fatty acid ester include polyglyceryl monomyristate, polyglyceryl dimyristate, polyglyceryl trimyristate, polyglyceryl monopalmitate, polyglyceryl dipalmitate, polyglyceryl tripalmitate, polyglyceryl monostearate, polyglyceryl distearate, polyglyceryl tristearate, polyglyceryl monoisostearate, polyglyceryl diisostearate, polyglyceryl triisostearate, polyglyceryl monooleate, polyglyceryl dimonooleate, and polyglyceryl trimonooleate.

[0181] Organic acid monoglycerides are those in which the hydroxyl groups derived from glycerin in monoglycerides are further esterified with organic acids, such as citric acid, succinic acid, acetic acid, and lactic acid, with citric acid and succinic acid being preferred, and citric acid being more preferred.

[0182] Sorbitan fatty acid ester refers to an esterification product of sorbitan and a fatty acid. The sorbitan fatty acid ester is preferably an esterification product of sorbitan and a saturated or unsaturated fatty acid having from 2 to 18 carbon atoms. Specific examples of the sorbitan fatty acid ester include sorbitan monocaprate, sorbitan monolaurate, sorbitan monopalmitate, sorbitan monostearate, sorbitan distearate, sorbitan sesquistearate, sorbitan tristearate, sorbitan trioleate, sorbitan monoisostearate, sorbitan sesquiisostearate, sorbitan monooleate, sorbitan sesquioleate, and sorbitan coconut oil fatty acid.

[0183] Propylene glycol fatty acid esters are esters of fatty acids and propylene glycol. The fatty acids used in the synthesis of propylene glycol fatty acid esters are preferably saturated or unsaturated fatty acids having from 2 to 24 carbon atoms. Specific examples of propylene glycol fatty acid esters include propylene glycol palmitate, propylene glycol stearate, and propylene glycol behenate.

[0184] Sucrose fatty acid esters are esters of sucrose and fatty acids. Fatty acids used in the synthesis of sucrose fatty acid esters are preferably saturated or unsaturated fatty acids having from 2 to 24 carbon atoms. Preferred sucrose fatty acid esters are esters of sucrose with one or more fatty acids selected from the group consisting of caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, arachidic acid, and behenic acid.

[0185] The polyglycerol condensed ricinoleate is an ester of a polyglycerol fatty acid ester and a ricinoleic acid condensate. Specific examples of the polyglycerol condensed ricinoleate include esters of the compounds described above as specific examples of the polyglycerol fatty acid ester with a ricinoleic acid condensate.

[0186] Lecithin refers to phosphatidylcholine itself or a mixture containing at least phosphatidylcholine. A mixture containing at least phosphatidylcholine is generally a mixture that may contain, in addition to phosphatidylcholine, phosphatidylserine, phosphatidylethanolamine, phosphatidylinositol, N-acylphosphatidylethanolamine, phosphatidylglycerol, phosphatidic acid, lysophosphatidylcholine, lysophosphatidic acid, sphingomyelin, sphingoethanolamine, and the like.

[0187] As the lecithin, enzymatically decomposed lecithin (so-called lysolecithin) can be used. Enzymatically decomposed lecithin is a composition containing lysophosphatidylcholine in which one fatty acid contained in the phosphatidylcholine molecule has been lost by an enzyme such as phospholipase. In the present disclosure, enzymatically decomposed lecithin includes so-called hydrogenated enzymatically decomposed lecithin, which has been subjected to a hydrogenation treatment to convert the bound fatty acid into a saturated fatty acid, thereby improving its oxidation stability.

[0188] From the viewpoint of emulsification and dispersibility, the HLB value of the surfactant is preferably 8 or more, more preferably 10 or more, and even more preferably 12 or more. There is no particular upper limit to the HLB value of the emulsifier, but it is generally 20 or less, and preferably 18 or less. HLB refers to the hydrophilic-hydrophobic balance that is usually used in the field of surfactants. The HLB value is calculated using the Kawakami formula shown below. When a commercially available product is used as the surfactant, priority is given to the data in the catalog of the commercially available product.

[0189] HLB = 7 + 11.7 log (Mw / Mo) Here, Mw represents the formula weight of the hydrophilic group of the surfactant, and Mo represents the formula weight of the hydrophobic group of the surfactant. The hydrophobic group of a surfactant is an atomic group with low affinity for water. Examples of hydrophobic groups include alkyl groups, alkenyl groups, alkylsilyl groups, and perfluoroalkyl groups. Specifically, when the surfactant is the above-mentioned "glycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, or lecithin," it refers to alkyl and alkenyl groups derived from fatty acids. The hydrophilic group of a surfactant is an atomic group with high affinity for water. Specifically, it refers to atomic groups other than hydrophobic groups in the structure of the surfactant.

[0190] - Gel - From the viewpoint of preventing the oil contained in the fat-like portion from leaking out even when temperature changes occur, thereby maintaining an appearance similar to that of a solid piece of meat, and from the viewpoint of easily obtaining a texture similar to that of a solid piece of meat, it is preferable that the fat-like portion contains a gel. In this disclosure, a gel refers to a substance that contains at least water and behaves as an elastic solid. Elasticity refers to the property of an object that has been deformed by an external force and tends to return to its original shape after the external force is removed.

[0191] The gel preferably contains an edible gelling agent. Examples of edible gelling agents include thickening polysaccharides. Specific examples of thickening polysaccharides include agar, carrageenan (κ-carrageenan, ι-carrageenan), alginic acid, alginates, agarose, furcellaran, gellan gum, glucono-delta-lactone, Azotobacter vinelandii gum, xanthan gum, pectin, guar gum, locust bean gum, tara gum, cassia gum, glucomannan, tragacanth gum, karaya gum, pullulan, gum arabic, arabinogalactan, dextran, carboxymethylcellulose sodium salt, methylcellulose, psyllium sheet gum, starch, chitin, chitosan, curdlan, tamarind seed gum, soybean polysaccharides, gelatin, psyllium, hydroxypropylmethylcellulose, hydroxyethylcellulose, carboxymethylcellulose, and dextrin.

[0192] The gelling agent is preferably used together with a gelation accelerator. The gelation accelerator is a compound that accelerates gelation upon contact with the gelling agent, and its function is exerted by a specific combination with the gelling agent. Preferred combinations of gelling agents and gelation accelerators are as follows:

[0193] 1) A combination of a polyvalent metal ion (specifically, an alkali metal ion such as potassium, or an alkaline earth metal ion such as calcium or magnesium) as a gelation accelerator and a gelling agent such as carrageenan, alginate, gellan gum, Azotobacter vinelandii gum, pectin, or carboxymethylcellulose sodium salt.

[0194] 2) A combination of boric acid or other boron compounds as a gelling promoter and guar gum, locust bean gum, tara gum, cassia gum, etc. as a gelling agent.

[0195] 3) A combination of an acid or alkali as a gelation promoter and alginate, glucomannan, pectin, chitin, chitosan, curdlan, or the like as a gelling agent.

[0196] 4) A water-soluble polysaccharide that reacts with a gelling agent to form a gel is used as a gelation accelerator. Specific examples include a combination of xanthan gum as the gelling agent and cassia gum as the gelation accelerator, and a combination of carrageenan as the gelling agent and locust bean gum as the gelation accelerator.

[0197] From the viewpoint of obtaining a solid meat-like meat substitute having an appearance and texture similar to that of livestock meat, the preferred combination of gelling agent and gelling promoter is the above-mentioned "1) combination of a polyvalent metal ion (specifically, an alkali metal ion such as potassium, or an alkaline earth metal ion such as calcium or magnesium) as a gelling promoter and carrageenan, alginate, gellan gum, Azotobacter vinelandic gum, pectin, carboxymethylcellulose sodium salt, or the like as a gelling agent."

[0198] - Form of components contained in the fat-like portion - The fat-like portion preferably has any one of the following component forms: (1) The fat-like portion contains fats and oils as the main component. (2) The fat-like portion contains an emulsion as the main component. (3) The fat-like portion contains fats and oils and gel. Here, "main component" means that the fat-like portion contains the corresponding component in an amount of 90% by mass or more based on the entire fat-like portion.

[0199] (1) Cases in which the fat-like portion contains fats and oils as the main component (hereinafter referred to as Fatty Portion Example (1)) When the fat-like portion is "Fat-like Portion Example (1)," the content of fats and oils contained in the fat-like portion is preferably 90% by mass or more, more preferably 92% by mass or more, and even more preferably 95% by mass or more, based on the entire fat-like portion. Note that when the fat-like portion is "Fat-like Portion Example (1)," the upper limit of the content of fats and oils contained in the fat-like portion may be 99% by mass or less, or 98% by mass or less, based on the entire fat-like portion, taking into consideration additives contained in the fats and oils, etc.

[0200] When the fat-like portion is "Fat-like portion example (1)," it is preferable to use fats and oils that become cloudy when solidified, from the viewpoint of obtaining a chunk meat-like meat substitute that has an appearance similar to that of livestock meat. Specific examples of fats and oils that can be used when the fat-like portion is "Fat-like portion example (1)" include coconut oil, palm oil, shea butter, and cocoa butter.

[0201] (2) When the fat-like portion contains an emulsion as the main component (hereinafter referred to as Fat-like portion example (2)) Emulsified materials are often white, so when the fat-like portion contains an emulsion as the main component, the fat-like portion also tends to be white. Therefore, by making the fat-like portion the form of Fat-like portion example (2), a chunk of meat-like meat substitute with an appearance closer to that of livestock meat is obtained. The emulsion may be an oil-in-water emulsion or a water-in-oil emulsion.

[0202] When the fat-like portion is "Fat-like portion example (2)", the content of the emulsion is preferably 90% by mass or more, more preferably 92% by mass or more, and even more preferably 95% by mass or more, based on the entire fat-like portion. In addition, when the fat-like portion is "Fat-like portion example (2)", the upper limit of the content of the emulsion contained in the fat-like portion may be 99% by mass or less, or 98% by mass or less, based on the entire fat-like portion, taking into account the addition of additives, etc.

[0203] The content of the oil or fat contained in the emulsion is preferably 5% by mass or more and less than 90% by mass, more preferably 10% by mass or more and 80% by mass or less, and even more preferably 15% by mass or more and 70% by mass or less, based on the total mass of the emulsion.

[0204] The content of water contained in the emulsion is preferably 10% by mass or more and 95% by mass or less, more preferably 20% by mass or more and 90% by mass or less, and even more preferably 30% by mass or more and 85% by mass or less, based on the total weight of the emulsion.

[0205] The content of the surfactant contained in the emulsion is preferably 0.01% by mass or more and 5% by mass or less, more preferably 0.05% by mass or more and 4% by mass or less, and even more preferably 0.1% by mass or more and 3% by mass or less, based on the total mass of the emulsion.

[0206] (3) When the fat-like portion contains fats and oils and a gel (hereinafter referred to as fat-like portion example (3)) When the fat-like portion contains fats and oils and a gel, the fats contained in the fat-like portion are easily retained by the gel even when a temperature change occurs. Therefore, even when a temperature change occurs, the fats are less likely to flow out of the fat-like portion, making it easier to maintain an appearance similar to that of a chunk of meat. Furthermore, even when raw meat-like chunk of meat substitute is cooked, the fats are easily retained by the gel, and when the cooked raw meat-like chunk of meat substitute is eaten, the fats contained in the fat-like portion overflow, making it easier to obtain a texture more similar to that of cooked chunk of meat.

[0207] From the viewpoint of making it more difficult for the oil to flow out of the fat-like portion, when the fat-like portion is in the form of fat-like portion example (3), the oil is preferably encapsulated in a gel. When the oil is encapsulated in a gel, the oil is preferably present in the form of granules containing the oil, specifically, in a state close to spheres (hereinafter referred to as "oil droplets") dispersed in large numbers in the gel. The particle size of the oil droplets is preferably 20 μm or more and 500 μm or less, more preferably 30 μm or more and 400 μm or less, and even more preferably 50 μm or more and 300 μm or less.

[0208] Since the fats and oils are encapsulated in the gel, even if the raw meat-like chunk meat substitute is heat-sterilized after formation, the fats and oils contained in the fat-like portion are prevented from dissolving and flowing down from the fat-like portion. Therefore, even if the raw meat-like chunk meat substitute is heat-sterilized, the fat-like portion can be maintained, and the hygienic storage stability of the chunk meat-like meat substitute can be improved.

[0209] The particle size of the oil droplets is measured by observing the fat-like portion with a transmission optical microscope. Examples of transmission microscopes that can be used include an inverted microscope Axio Observer. Z1 manufactured by Zeiss. The procedure for measuring the particle size of oil droplets is described below. The oil droplets are collected from the fat-like portion by solidifying the oil at a temperature below the melting point of the oil and dissolving the gel with 3% sodium carbonate or the like, and then placed on a 60 mmφ polystyrene petri dish. At this time, the collected oil droplets are prevented from overlapping in the depth direction of the petri dish. The oil droplets collected in the petri dish are then observed with a transmission optical microscope and photographed at a 5x objective magnification. More than 200 images of oil droplets contained in the photographed image are selected, and the circle-equivalent diameter (the diameter of a perfect circle corresponding to the area of ​​the oil droplet image) of each oil droplet is calculated using image processing software (e.g., ImageJ). The arithmetic mean value of the calculated circle-equivalent diameters of each oil droplet is calculated, and this arithmetic mean value is used as the particle size of the oil droplets.

[0210] When the fat-like portion contains fats and oils encapsulated in a gel, it is preferable that the transparency of the fat-like portion be improved by heating. The fat contained in the meat chunk is nearly white in an unheated state, but becomes more transparent when cooked. Therefore, by configuring the meat chunk substitute according to this embodiment, when the raw meat-like meat chunk substitute is cooked, it is likely to have an appearance similar to that of livestock meat.

[0211] Whether or not the transparency of the fat-like portion is improved by heating is determined by the following procedure. The transparency of the fat-like portion of the raw meat-like lump meat substitute is measured at three randomly selected locations using a Konica Minolta Color Reader CR-10Plus, and the arithmetic mean of the obtained values ​​is designated as Measurement A. The raw meat-like lump meat substitute is placed on a hot plate with a surface temperature of 160°C with the side with the measurement site facing down and allowed to stand for 2 minutes for heating. The heated raw meat-like lump meat substitute is removed from the hot plate, and the transparency of the measurement portion after heating is measured using the same procedure as Measurement A, and the arithmetic mean of the obtained values ​​is designated as Measurement B. If Measurement B shows a result of higher transparency than Measurement A, it is determined that the transparency of the fat-like portion has improved by heating.

[0212] When the fat-like portion is "fatty portion example (3)," the content of fats and oils is preferably 10% by mass or more and 70% by mass or less, more preferably 15% by mass or more and 60% by mass or less, and even more preferably 20% by mass or more and 50% by mass or less, based on the total amount of the fat-like portion.

[0213] When the fat-like portion is "Fat-like portion example (3)", the content of the gel is preferably 30% by mass or more and 90% by mass or less, more preferably 40% by mass or more and 85% by mass or less, and even more preferably 50% by mass or more and 80% by mass or less, based on the entire fat-like portion.

[0214] When the fat-like portion is "Fat-like portion example (3)", the fat-like portion may be in an embodiment comprising a fat mass composition including a granular material containing fat and oil, and an edible ionically cross-linkable polymer cross-linked with a cation.

[0215] It is preferable that the fat mass composition contains an edible ionically cross-linked polymer cross-linked with cations. Here, "edible" means the property of not having any adverse effects on human health when orally ingested. "Ionically cross-linked polymer" means a polymer that cross-links by reacting with ions. Examples of edible ionically cross-linked polymers include alginic acid, carrageenan, LM pectin, HM pectin, LA gellan gum, etc. From the viewpoint of improving the heat resistance of the fat mass composition, it is preferable that the edible ionically cross-linked polymer is at least one selected from the group consisting of alginic acid, LM pectin, and LA gellan gum.

[0216] The cation is preferably a metal ion having an ionic valence of divalent or higher. Examples of the metal ion include divalent metal ions such as calcium ion, magnesium ion, iron (II), copper (II), zinc ion, and manganese ion; and trivalent metal ions such as aluminum ion and iron (III). From the viewpoint of obtaining a stable crosslinked structure, the metal ion is preferably at least one selected from calcium ion, magnesium ion, and zinc ion, and more preferably calcium ion.

[0217] Crosslinking of an edible ionically crosslinkable polymer can be carried out, for example, by mixing a solution containing the ionically crosslinkable polymer, a surfactant, and water (ionically crosslinkable polymer solution) with an aqueous solution containing cations.

[0218] The fat mass composition can be produced, for example, in the manner described in the Examples below.

[0219] The raw meat-like chunk meat substitute may contain fat-containing granules (oils encapsulated in a gel or encapsulated fats) inside. Here, "inside" means that the fats are not present on the surface of the chunk meat substitute. When the raw meat-like chunk meat substitute contains fats encapsulated in a gel or encapsulated fats inside, the fats tend to remain in the chunk meat substitute. This makes it easier to obtain a raw meat-like chunk meat substitute that maintains a texture closer to that of livestock meat.

[0220] In one aspect, the alternative shaped meat of the present disclosure preferably further comprises a fat-simulating composition, and the fat-simulating composition preferably comprises granules containing fats and oils having a melting point of 0.1°C or higher and an edible ionically cross-linkable polymer cross-linked with cations, and more preferably the average particle size of the granules is 50 μm or more and 500 μm or less.

[0221] The fats and oils contained in the fat chunk composition can be the same as those described above. The average particle size of the granules may be 50 μm or more and 500 μm or less. The average particle size of the granules is a value measured by observing the fat chunk composition with a transmission optical microscope.

[0222] The granules containing oil and fat preferably contain oil and fat, and optionally water and other additives. The oil and fat contained in the granules is preferably at least one selected from coconut oil, olive oil, palm oil, canola oil, and oleic acid, from the viewpoint of increasing the amount of oil released when the fat chunk composition is chewed.

[0223] The melting point of the fat or oil contained in the granules is preferably 0.1°C or higher, more preferably 1°C to 30°C, even more preferably 2°C to 25°C, and particularly preferably 5°C to 25°C. By making the melting point of the fat or oil 1°C or higher, it becomes easier to form granules when producing a fat block composition. Furthermore, by making the melting point of the fat or oil 1°C or higher, the structure of the fat block composition becomes similar to the structure of the fat contained in livestock meat. This makes it easier to release oil from the fat block composition during mastication, similar to the structure of the fat in livestock meat. Furthermore, by making the melting point of the fat or oil 30°C or lower, it becomes easier to produce a fat block composition containing water in a granule at room temperature (e.g., 25°C), which tends to simplify the production process.

[0224] The melting point of fats and oils is measured in accordance with the "Standard Methods for Analysis of Fats, Oils and Oils 2.2.4.2 (1996) 1996 Edition, Established by the Japan Oil Chemists' Society."

[0225] <Method for producing alternative shaped meat> The method for producing alternative shaped meat according to the present disclosure is not particularly limited as long as it is a method for producing alternative shaped meat using the above-mentioned protein food material. One embodiment of the method for producing alternative shaped meat according to the present disclosure includes, for example, a method comprising: forming a red-stained lean meat-like portion using the above-mentioned protein food material, forming grooves on the surface of the formed lean meat-like portion, or forming a red-stained lean meat-like portion while forming grooves on the surface of the lean meat-like portion (lean meat-like portion forming step), and then attaching oil or fat to the grooves to form a fat-like portion (fat-like portion forming step).

[0226] Another embodiment of the method for producing alternative shaped meat according to the present disclosure includes a first step of mixing the above-mentioned protein food material with a binder (e.g., a polysaccharide) to obtain a mixture, and a second step of stretching the mixture to obtain a stretched mixture in which the fibers of the protein food material are oriented in one direction.

[0227] In the first step, the method for mixing the protein food material and the binder is not particularly limited, and examples include manual mixing and methods using a known mixer. Examples of mixers include a mixer. It is preferable to manually break the protein food material into pieces to adjust the size of the protein food material before mixing it with the binder. Furthermore, when the shaped meat substitute to be produced contains fats and oils, the fat block composition described above, and other additives, it is preferable to mix the protein food material and the binder together in the first step. In the second step, the method for stretching the mixture obtained in the first step (hereinafter also referred to as the "first-step mixture") is not particularly limited, as long as it results in a stretched mixture in which the fiber direction of the protein food material is unidirectional. It is preferable to include a third step after the second step in which the stretched mixture is molded to obtain a molded body, and then the molded body is heated and hardened. Heating the molded body promotes the formation of a gel containing the thermo-irreversible gel-forming polysaccharide, for example, when the binder contains a thermo-irreversible gel-forming polysaccharide. This allows the shaped body to harden, making it easier for the substitute shaped meat to maintain its shape.

[0228] The third step may include a step of forming a pattern resembling fat (marbling pattern) on the surface of the shaped body after shaping the stretched mixture to obtain a shaped body, in order to make the appearance of the shaped meat substitute (specifically, the chunk-like meat substitute) more similar to that of livestock meat (hereinafter also referred to as a fat-like portion forming step). The fat-like portion forming step is preferably a step of forming grooves, for example, 100 μm or more deep, on the surface of the shaped body and attaching oil or fat to the formed grooves to form fat-like portions.

[0229] Methods for forming grooves on the surface of a molded body include, for example, a method of digging the surface with a blade, and a method of forming grooves using a mold, with the method of forming grooves using a mold being preferred.

[0230] Next, the oil or fat is applied to the grooves formed on the surface of the molded body, and the grooves are filled to form a pattern resembling fat. When the oil or fat is applied to the grooves formed on the surface of the molded body, the oil or fat may be in a liquid state, a semi-solid state in which a liquid and a solid are mixed, or a solid state, but is preferably in a liquid state or a semi-solid state. When the oil or fat is applied to the grooves formed on the surface of the molded body, the oil or fat may be applied in an emulsion state.

[0231] When the oil or fat is attached in an emulsion state, it is preferable to attach an emulsion containing a gelling agent, oil or fat, and water (referred to as a "gelling emulsifier") to grooves formed on the surface of the molded body, and then gel the gelling emulsion attached to the grooves. The gelling emulsion is preferably an oil-in-water emulsion. The oil droplet diameter of the oil or fat in the gelling emulsion is preferably 20 μm or more and 500 μm or less, more preferably 30 μm or more and 400 μm or less, and even more preferably 50 μm or more and 300 μm or less.

[0232] As a method for gelling the gelling emulsion adhered to the grooves, for example, a method in which the molded body with the gelling emulsion adhered to the grooves is placed in an aqueous solution containing a gelation promoter to gel it is mentioned.

[0233] Examples will be described below, but the present disclosure is not limited to these examples in any way.

[0234] Examples 1 to 11 1. Preparation of Protein Food Material Defatted soy flour (Showa Fresh RF, manufactured by Showa Sangyo Co., Ltd.; indicated as defatted soy protein in Table 1) as a vegetable protein and wheat gluten (PRO-Glu 65, manufactured by Torigoe Flour Milling Co., Ltd.) as a protein were mixed in the amounts (mass ratio) shown in Table 1 to obtain mixed powder 1. The defatted soy flour used contained 54.7% by mass of protein.

[0235] Next, a twin-screw extruder (twin-screw extruder, manufactured by Kowa Kogyo Co., Ltd., product name: KEI-45-25) was prepared. The twin-screw extruder had a cross section as shown schematically in Figure 2. The shape of the discharge die was cylindrical.

[0236] A cylindrical extrusion die (lip clearance: 3 mm) 455 mm long in the extrusion direction was attached to the extrusion section of the twin-screw extruder, which had a screw length of 1,100 mm and a maximum screw tip temperature of 160°C. Mixed powder 1 was introduced into the twin-screw extruder at 500 g / min, and while adding water to the extruder in an amount corresponding to the mass ratio shown in Table 1, the mixture was kneaded by applying pressure and heat until the temperature of the protein-containing mixture at the extruder outlet reached the temperature shown in Table 1. The mixture was then extruded from the extrusion die outlet at a screw rotation speed of 250 rpm (revolutions per minute) and a discharge rate of 43 kg / hr. This gave the protein food material of Example 1.

[0237] The compositions of the protein-containing mixtures in Examples 2 to 11 and the conditions set in the extrusion section and discharge die of the twin-screw extruder are summarized in Tables 1 and 2.

[0238]

[0239]

[0240] 2. Preparation of Alternative Shaped Meat Using the protein food material obtained above, the following steps 1 to 3 were carried out to prepare alternative shaped meats of Examples 1 to 11.

[0241] (Step 1: The protein food material was boiled in 3 L (liters) of boiling water for 10 minutes and drained. After draining, the protein food material was cut into lengths of approximately 100 mm and torn along the fiber direction to widths of approximately 5 mm. The torn protein food material was boiled for 10 minutes in an aqueous solution containing San Grill Beef Taste 3457E (a seasoning made by San-Ei Gen FSI Co., Ltd. that does not contain animal ingredients) as a seasoning (concentration: seasoning is 5% by mass based on the total aqueous solution) to obtain a protein food material in the form of strips. The fiber bundle textured protein 1 in the form of strips was immersed in an aqueous solution containing San Beat Concentrate No. 4948 (a colorant made by San-Ei Gen FSI Co., Ltd.) as a colorant (concentration: colorant is 3% by mass based on the total aqueous solution) to obtain a protein food material in the form of strips. Thereafter, 150 g of the protein food material in the form of strips was mixed with GENUTINE® 1000 (a thermoreversible gel-forming polysaccharide) as a binder. 7.5 g of 310-C (carrageenan manufactured by Sansho Co., Ltd.), 7.5 g of kombu acid 429S (sodium alginate containing a hardener manufactured by Kimika Co., Ltd.) containing a thermally irreversible gel-forming polysaccharide, and 30 g of water were added and mixed uniformly to obtain a first step mixture.

[0242] (Preparation of fat chunk composition) (1) Droplet formation step An aqueous phase and an oil phase were prepared as follows. Aqueous phase: 99.5 parts by mass of tap water and 0.5 parts by mass of Ryoto Sugar Ester M-1695 (manufactured by Mitsubishi Chemical Corporation) as a surfactant were weighed out to a total of 5 kg, and stirred for 30 minutes with a Three-One Motor (manufactured by Shinto Scientific Co., Ltd.) to completely dissolve. Oil phase: 1 kg of coconut oil (manufactured by COCOWELL, product name: Organic Premium Coconut Oil (M041)) was weighed out as an oil.

[0243] Membrane emulsification was carried out using a pipe-shaped SPG membrane (manufactured by SPG Techno Co., Ltd., pore diameter 50 μm) with the aqueous phase as the continuous phase and the oil phase as the dispersed phase. Specifically, a pipe-shaped SPG membrane was inserted into a tubular container, and the aqueous phase was flowed from one end of the container to the other inside the pipe-shaped SPG membrane (inner pipe) at a flow rate of 50 mL / min, and the oil phase was flowed outside the pipe-shaped SPG membrane (outer pipe (flow path between the container and the SPG membrane)) at a flow rate of 10 mL / min. As a result, an aqueous solution containing droplets containing oil and fat (hereinafter also referred to as a droplet dispersion) was obtained. The particle size of the droplets containing oil and fat (oil-containing granules) was 190 μm, and the CV value was 19%.

[0244] Here, the particle size and CV value of the droplets containing oil and fat were measured using a transmission optical microscope. The droplet dispersion collected in a petri dish was observed using a transmission optical microscope and photographed at an objective magnification of 5x. 200 or more images of droplets containing oil and fat contained in the photographed image were selected, and the circle-equivalent diameter of each droplet (the diameter of a perfect circle equivalent to the area of ​​the droplet image) was calculated using image processing software (e.g., ImageJ). The arithmetic mean value of the calculated circle-equivalent diameters of each droplet was calculated, and this arithmetic mean value was defined as the "average particle size of droplets containing oil and fat." The CV value of droplets containing oil and fat is a value calculated using the following formula: CV value (%) of droplets containing oil and fat = (standard deviation of circle-equivalent diameter of droplets containing oil and fat / average particle size of droplets containing oil and fat) × 100. The standard deviation of the circle-equivalent diameter of droplets containing oil and fat is the standard deviation of the circle-equivalent diameter of 200 droplets containing oil and fat calculated in the measurement of the average particle size of droplets containing oil and fat.

[0245] (2) Oil and fat solidification process After the droplet dispersion was added to a separatory funnel, it was left to stand for 30 minutes. Since the droplet dispersion separated into a phase containing droplets containing oil and fat and an aqueous phase, the aqueous phase was discharged from the separatory funnel, and the phase containing droplets containing oil and fat was recovered. The recovered phase containing droplets containing oil and fat was left to stand for 1 hour in a refrigerator with an internal temperature of 5 ° C. to cool and solidify the oil and fat, and an aqueous solution containing particles (hereinafter also referred to as particle-containing liquid) was obtained.

[0246] (3) Crosslinking step 1 part by mass of sodium alginate (Kimica Algin I-1, manufactured by Kimica Co., Ltd.) as an edible ionically crosslinkable polymer, 0.5 parts by mass of Ryoto Sugar Ester M-1695 (manufactured by Mitsubishi Chemical Corporation) as a surfactant, and 98.5 parts by mass of tap water were mixed to obtain an aqueous solution containing an edible ionically crosslinkable polymer (hereinafter also referred to as ionically crosslinkable polymer solution). 100 parts by mass of particle-containing liquid was added to 100 parts by mass of the ionically crosslinkable polymer solution, and the mixture was slowly stirred with a stirrer (Three-One Motor, manufactured by Yamato Scientific Co., Ltd.) to obtain Solution 1. The obtained Solution 1 was poured into a stainless steel tray so that the thickness of the solution was 3 mm.

[0247] One part by mass of calcium chloride (Fujifilm Wako Pure Chemical Industries, Ltd., food additive grade) as a cation-containing salt was dissolved in 99 parts by mass of tap water to prepare a cation-containing aqueous solution 1. The same mass of cation-containing aqueous solution 1 as the solution 1 contained in the stainless steel pad was poured into the stainless steel pad and left to stand in a refrigerator with an internal temperature of 5°C for 2 hours to crosslink (gel) the edible ion-crosslinkable polymer, thereby obtaining a crude fat block composition. After washing the crude fat block composition with tap water, the surface moisture was wiped off with Kimtowel (registered trademark, Nippon Paper Crecia Co., Ltd.) and cut into rods approximately 1 mm x 1 mm x 30 mm in size. The oil and fat adhering to the surface of the cut crude fat block composition was washed with edible ethanol to obtain fat block composition B.

[0248] (Step 2) Fat lump composition B was mixed into the mixture obtained in Step 1 in an amount of 20% of the mass of the mixture, and the mixture was formed into a spherical shape with a diameter of approximately 60 mm.Then, the mixture was stretched by hand to obtain a stretched mixture with a stretching ratio of approximately 6 times.

[0249] (Step 3) To obtain a steak fillet shape, the stretched mixture was cut into a length corresponding to the steak thickness (20 mm) in a direction perpendicular to the fiber direction of the protein food material contained in the stretched mixture, and multiple cut pieces were bundled together so that the fiber direction was oriented in the steak thickness direction to obtain a shaped body. The shaped body was vacuum-pouched and then heated for 1 minute so that the internal temperature of the shaped body reached 75°C. The shaped body was then quenched in ice water to obtain a shaped meat substitute similar to a chunk of meat.

[0250] Comparative Example 1 "A-1000" manufactured by Fuji Oil Co., Ltd. was prepared as the protein food material for Comparative Example 1. Except for using "A-1000" manufactured by Fuji Oil Co., Ltd., the substitute shaped meat for Comparative Example 1 was produced in the same manner as in Example 1. Comparative Examples 2 to 7 Protein food materials for Comparative Examples 2 to 7 were produced in the same manner as in Example 1, except for changing the composition of the protein-containing mixture and the conditions set in the extrusion section and discharge die of the twin-screw extruder as shown in Table 2. Except for using the obtained protein food material, the substitute shaped meat for Comparative Examples 2 to 7 was produced in the same manner as in Example 1.

[0251] [Measurements and Evaluations] The protein food materials and shaped meat substitutes obtained in the Examples and Comparative Examples were subjected to the following measurements and evaluations.

[0252] <Multiple cumulative bite measurement> Multiple cumulative bite measurements were carried out using the protein food materials obtained in the Examples and Comparative Examples. The results are shown in Table 3.

[0253] The measurement device used was a tactile property measuring instrument (product name "Tensipresser MyBoy2", manufactured by Taketomo Electric Co., Ltd.). The indenter was a hollow cylinder with a diameter of 5 mm (cross-sectional area of ​​0.041 cm). ２ A 9 mm long indenter was used. Measurements were performed by pressing the indenter perpendicularly into the sample. After the indenter came into contact with the sample, it was pressed in 0.350 mm at 2 mm / sec and then pulled out 0.250 mm at 2 mm / sec, repeating this process to obtain the stress as the indenter was gradually pressed into the sample.

[0254] The stress curve obtained from the measurement was analyzed using the analysis software of the measuring device to obtain pliability, brittleness, tenderness, and toughness. Tenderness is calculated as the compressive stress [gw / cm ２ ] divided by the thickness of the measurement sample [mm] [gw / cm ２ / mm]. Toughness is the energy [gw cm / cm] applied until the measurement sample breaks. ２ ] divided by the thickness of the measurement sample [mm] [gw cm / cm ２ / mm].

[0255] The protein food material used to prepare the measurement samples was immersed in water at 90°C to allow it to absorb water sufficiently, and then lightly drained before use.

[0256] The thickness of the measurement sample was adjusted so that the thickness after water absorption in the direction perpendicular to the fiber direction was 1.5 mm or more and 8 mm or less.

[0257] For protein food materials with a thickness of more than 8 mm in the direction perpendicular to the fiber direction, a measurement sample was prepared by cutting out two parallel planes parallel to the fiber direction with a single-edged razor so that the distance between the parallel planes was 8 mm or less. The size of the measurement sample may be any size as long as it can be placed in the measurement device.

[0258] When the protein food material to be measured was in sheet form and the direction along the sheet surface was parallel to the fiber direction, the protein food material was cut in a direction perpendicular to the sheet surface to a thickness of 1.5 mm to 8 mm to prepare a measurement sample. The indenter was pressed in such a way that the longitudinal direction of the indenter was perpendicular to the fiber direction of the measurement sample.

[0259] When the protein food material to be measured was in a sheet form and the direction along the sheet surface was not parallel to the fiber direction, or when the protein food material to be measured was non-sheet-shaped (e.g., spherical, irregular, etc.), the measurement sample was prepared by cutting out from the protein food material so that it formed two parallel planes parallel to the fiber direction, with the distance between the parallel planes being 1.5 mm to 8 mm. The indenter was pressed in such a way that the longitudinal direction of the indenter was perpendicular to the fiber direction of the measurement sample.

[0260] When the protein food material to be measured did not have a fiber direction, or when the fiber direction could not be determined from the appearance or cross-section of the protein food material and was therefore unknown, a measurement sample was prepared and measured according to (A1) or (A2) below. (A1) When the protein food material was in sheet form, the protein food material was cut in a direction perpendicular to the sheet surface to a thickness of 1.5 mm to 8 mm, to prepare a measurement sample with two flat surfaces parallel to the sheet surface. The indenter was pressed in the direction perpendicular to the longitudinal direction of the indenter relative to the two flat surfaces of the measurement sample. (A2) When the protein food material was non-sheet-shaped (e.g., spherical, amorphous, etc.), the protein food material was cut into a cube (with a side length of 6 mm to 8 mm) to prepare a measurement sample. Measurements were performed in each of three directions perpendicular to the opposing faces of the cube, and the evaluation value for the face with the maximum tenderness was used.

[0261] 3 shows a graph in which pliability obtained from each example and comparative example is plotted on the horizontal axis and brittleness on the vertical axis. Black circles represent the example group, and white squares represent the comparative example group.

[0262] <Measurement and Evaluation of Voids> - Formation of Cross Section - For each of the protein food materials obtained in the Examples and Comparative Examples, the direction along the extrusion direction was determined as the fiber direction.

[0263] - Drying Treatment - The protein food material with the determined fiber direction was placed in a vacuum oven (product name: VOS-201SD, manufactured by EYELA) connected to a vacuum pump (product name: GCD-051XF, manufactured by ULVAC), and dried at 60°C for 17 hours under a vacuum created by the vacuum pump.

[0264] - Measurement of the porosity ratio - The fiber direction was determined, and the dried protein food material was cut using a single-edged razor blade in a direction perpendicular to the fiber direction using a cutting tool to form a cut surface, obtaining a measurement sample. Using an optical microscope (product name: VHX-5000, manufactured by KEYENCE) equipped with a zoom lens (product name: VH-ZST, manufactured by KEYENCE), the cut surface (measurement cross section) formed on the measurement sample was observed with an objective lens (product name: ZS-20, manufactured by KEYENCE) at a lens magnification of 30x. Porosity present in the observed cut surface can be detected using commercially available software (MatLab, version 2018). After correcting for in-plane brightness unevenness, the image was binarized based on brightness and dark areas were extracted. The extracted multiple dark areas were subjected to labeling and morphology processing, and morphological analysis of each dark area was performed. Areas less than a certain size (0.01 mm) were observed. ２ The dark areas of the image (below) were defined as noise and removed, and furthermore, the image boundaries and adjacent voids were removed. The void sizes were detected, and the cross-sectional area (mm ２ Based on the cross-sectional area obtained, the ratio of 0.1 mm to the total number of voids present on the cut surface was calculated. ２ The percentage of voids having the following cross-sectional areas was calculated.

[0265] The percentage of voids in a protein food material was determined by determining the fiber direction of each of five measurement samples prepared from the protein food material to be measured using the above method, then performing the above measurement on each measurement sample to calculate the percentage of voids, and then taking the arithmetic average of the five resulting percentages. The results are shown in Table 3.

[0266] -Calculation of the average aspect ratio of voids- Protein food materials stored frozen at -20°C were left to thaw in an environment of room temperature (23°C) and a relative humidity of 20% RH. After confirming the fiber direction, an X-ray transmission image was obtained using a 3D X-ray microscope (product name "nano3DX", manufactured by Rigaku Corporation) under the following conditions: source: Cu (40 kV / 30 mA), lens: L4320, binning: 2, and then a 3D image was reconstructed. A cross-sectional image was taken by enlarging a 1.5 cm square area contained in a plane parallel to the fiber direction, and dark areas surrounded by bright areas were visually detected as voids. Ten voids were arbitrarily selected. If ten voids were not present in this cross-sectional image, another cross-sectional image was taken. Among the points constituting the outline of the voids, the two points with the longest distance between them were selected, and the line segment connecting those two points was defined as the major axis, and the length of the line segment was defined as the length of the major axis. The line extending to infinity in the length direction of both ends of the major axis was defined as the major axis. Of the lines perpendicular to the major axis, the line group having two or more intersections with the contour of the void was defined as the minor axis. Of the minor axis lines, the line with the longest distance between the most distant intersections was selected as the minor axis. The line segment connecting the two most distant intersections of the minor axis and the contour of the void was defined as the minor axis, and its length was defined as the length of the minor axis of the void. The aspect ratio of the void was calculated using the following formula. The results are shown in Table 3. Aspect ratio of void = Length of major axis of void / Length of minor axis of void Then, the aspect ratios for 10 voids were averaged to determine the average value.

[0267] <Tearability (Moldability)> The protein food material was soaked in water at or above 90°C for 30 minutes, then drained. The water was then removed and, with the internal temperature at 20°C, the material was torn by hand in the fiber direction for evaluation. The results are shown in Table 3. Five evaluators evaluated the ease of tearing. The evaluation scores are shown below. The evaluation result was the average of the five evaluators' scores, rounded to one decimal place. When the fiber direction was unknown, the material was torn in two perpendicular directions and evaluated, with the higher score being used. The best evaluation score was "5 points." -Evaluation score- 5 points: Able to tear in one direction for 5 cm or more. 4 points: Able to tear in one direction for 5 cm or more, but the tear direction bends slightly. 3 points: Able to tear in one direction for 5 cm or more, but the tear direction bends halfway through. 2 points: Able to tear in one direction for a length of less than 5 cm, but the tear direction bends significantly after that. 1 point: Cannot be torn in one direction.

[0268] <Orientation direction of protein food material> The cumulative orientation degree and standard deviation of orientation angle were measured for each of the substitute shaped meats obtained in the Examples and Comparative Examples. The cumulative orientation degree and standard deviation of orientation angle were measured using the methods described in the above sections "Procedure for measuring cumulative orientation degree" and "Procedure for measuring standard deviation of orientation angle." If the obtained results showed a cumulative orientation degree of 1.1 or more and a standard deviation of orientation angle of 20 or less, it was determined that the protein food material contained in the substitute shaped meat was aligned in a fixed direction. As a result, the protein food material contained in the substitute shaped meat of each Example all had a cumulative orientation degree of 1.1 or more and a standard deviation of orientation angle of 20 or less, confirming that they were aligned in a fixed direction.

[0269] <Appearance (fiber texture of cross section)> The substitute formed meat was cut with a knife parallel to the fiber direction and placed so that the fiber direction was vertical. The cross section was observed by five people. The evaluation scores are shown below. The evaluation results were the average of the five evaluators, rounded to one decimal place. The best evaluation score was "5 points". The results are shown in Table 3. - Evaluation scores - 5 points: The vertical fibrous appearance was clearly visible over 85% or more of the entire cross section, giving a good meat texture. 4 points: The vertical fibrous appearance was visible over 55% to less than 85% of the entire cross section, giving a meat texture. 3 points: The vertical fibrous appearance was visible over 35% to less than 55% of the entire cross section, giving a partial meat texture. 2 points: The vertical fibrous appearance was visible over less than 35% of the entire cross section, making it difficult to feel the meat texture. 1 point: There was no fibrous appearance and no meat texture.

[0270] <Texture (Crunchy texture of alternative shaped meat)> After the alternative shaped meat was boiled in water at an internal temperature of 90°C or higher, a 1 cm square piece was placed in the mouth when the internal temperature was 50°C and the texture was evaluated when biting with the teeth. The results are shown in Table 3. The crispness of the alternative shaped meat was evaluated by five people. The evaluation scores are shown below. The evaluation results are the average of the five evaluators, rounded to one decimal place. The best evaluation score is "5 points". - Evaluation score - 5 points: The alternative shaped meat feels crisp like meat when chewed and is delicious. 4 points: The alternative shaped meat remains slightly crisp when chewed, but overall feels crisp like meat and is delicious. 3 points: The alternative shaped meat remains crisp when chewed, but feels crisp like meat and is delicious. 2 points: The alternative shaped meat remains largely crisp when chewed, and does not feel crisp like meat, but is acceptable. 1 point: The substitute formed meat does not have a meat-like crispness when chewed.

[0271] <Texture (chewiness of alternative shaped meat)> After the alternative shaped meat was boiled in water at an internal temperature of 90°C or higher, a 1 cm square was placed in the mouth when the internal temperature was 50°C and the texture was evaluated when biting with the teeth. The results are shown in Table 3. The chewiness of the alternative shaped meat was evaluated by five people. The evaluation scores are shown below. The evaluation results are the average of the five evaluators, rounded to one decimal place. The best evaluation score is "5 points". - Evaluation score - 5 points: The alternative shaped meat has a meat-like chewiness when chewed and is delicious. 4 points: The alternative shaped meat is slightly soft but has a meat-like chewiness when chewed and is delicious. 3 points: The alternative shaped meat is soft but has a meat-like chewiness when chewed and is delicious. 2 points: The alternative shaped meat does not have a meat-like chewiness when chewed, but is acceptable. 1 point: The substitute formed meat does not have a meat-like texture when chewed.

[0272] <Overall evaluation> The lower of the scores for the crispness of the alternative shaped meat and the firmness of the alternative shaped meat was used as the overall evaluation of texture. The results are shown in Table 3.

[0273]

[0274] As shown in Table 3, the protein food materials produced in Examples 1 to 11 contained a protein food material having at least a partial fibrous region, and the average ratio of the length of the major axis to the length of the minor axis of the voids present in the cross section parallel to the fiber direction of the protein food material was 2 or more. In addition, in the multiple cumulative bite measurement, the protein food materials satisfied both (1) and (2) below, demonstrating excellent tearability (shapeability). Furthermore, the shaped meat substitutes of Examples 1 to 11 containing these protein food materials were found to have excellent levels of fibrous texture simulating livestock meat, as well as crispness and chewy texture simulating livestock meat. Pliability<2.94...(1) Brittleness>1.06...(2)

[0275] (Explanation of symbols) 10 Twin-screw extruder 12 Hopper 14 Extrusion section 15 Outlet section of extrusion section 16 Screw 18 Protein-containing mixture 20 Discharge die 24 Discharge flow path 26 Discharge port (outlet section of discharge die) X Extrusion direction

[0276] The disclosure of Japanese Patent Application No. 2023-170514, filed on September 29, 2023, is incorporated herein by reference in its entirety. All documents, patent applications, and technical standards described herein are incorporated herein by reference to the same extent as if each individual document, patent application, and technical standard was specifically and individually indicated to be incorporated by reference.

Claims

1. A shaped meat substitute comprising a protein food material having at least a portion of a fibrous region, the protein food material having a void present in a cross section parallel to the fiber direction in which the average ratio of the length of the major axis to the length of the minor axis is 2 or more, and in a multiple integrated bite measurement, the following (1) and (2) are both satisfied: Pliability < 2.94 ... (1) Brittleness > 1.06 ... (2) 2. The alternative shaped meat of claim 1, wherein the protein food material has a porous structure.

3. In a cross section parallel to a direction perpendicular to the fiber direction of the protein food material, ２ The alternative shaped meat of claim 1 or claim 2, comprising a protein food material in which the ratio of the number of voids having the following cross-sectional area to the total number of voids present in the cross section is 45% or more.

4. The alternative shaped meat according to claim 1 or 2, wherein the protein food material further satisfies the following (3) in a multiple integrated bite measurement: 2000<Tenderness [gw / cm ２ ] / measurement sample thickness [mm] < 7500 … (3) 5. The alternative shaped meat according to claim 1 or 2, wherein the protein food material further satisfies the following (4) in a multiple integrated bite measurement: 375<Toughness [gw·cm / cm ２ ] / thickness of measurement sample [mm] < 2000 … (4) 6. The shaped meat alternative of claim 1 or claim 2, wherein the protein food material comprises vegetable protein.

7. The substituted shaped meat of claim 1 or claim 2, wherein the protein food material is aligned in a certain direction.

8. The alternative shaped meat of claim 6, wherein the vegetable protein comprises at least one selected from the group consisting of defatted soy protein and wheat gluten.

9. The alternative shaped meat according to claim 8, comprising the protein food material in which the mass ratio of the defatted soy protein content to the wheat gluten content is 1.5 to 4.

10. The shaped meat alternative of claim 1 or claim 2, wherein the protein food material further comprises a colorant.

11. The alternative shaped meat of claim 1 or claim 2, further comprising a binder.

12. The shaped meat alternative of claim 11, wherein the binding agent comprises a polysaccharide.

13. The shaped meat alternative of claim 1 or claim 2, further comprising a fat mimetic composition.

14. The alternative shaped meat of claim 13, wherein the fat-simulating composition comprises granules containing a fat or oil having a melting point of 0.1°C or higher, and an edible ionically crosslinkable polymer crosslinked with a cation, and the granules have an average particle size of 50 μm or more and 500 μm or less.

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