Food composition and method for producing food composition

Abstract

Provided is a technology relating to a meat-like food composition which is convenient, inexpensive, and has good flavor.　A food composition according to an embodiment comprises a mushroom-derived solid component and a non-mushroom-derived protein material. The content of the solid component in the food composition is 1.5-55.0 mass%. The content of the protein material in the food composition is 10.0-90.0 mass%. The content of water in the food composition is 5.0-35.0 mass%. In the following load test, the food composition exhibits a maximum peak within a strain range of 25-150%, and the load at 50% strain is 5 N or more. (Load test) A rod-shaped plunger having a diameter of 5 mm is attached to a rheometer, a pedestal that has a hole measuring 9 mm in width and length and 60 mm in depth is prepared, and the load of a test sample of the food composition disposed so as to fill the hole is measured at a speed of 1 mm / s at room temperature.

Description

Food composition and method for producing food composition

[0001] The present invention relates to a food composition and a method for producing a food composition.

[0002] Due to the rapid global population growth and diversification of diets, global meat consumption is expected to increase significantly in the future. Meanwhile, approximately 40% of habitable land is already used for livestock farming (Non-Patent Document 1), and it is believed that further significant increases in meat production will be difficult. Furthermore, livestock meat requires large amounts of water and grain-based feed, and is known to have lower productivity than other food ingredients. Furthermore, it has been pointed out that livestock farming emits large amounts of greenhouse gases, such as methane and carbon dioxide, which are contributing to environmental destruction such as global warming. Due to these global increases in demand and concerns about environmental impact, there is a growing demand for meat-like compositions that have the texture and flavor of meat without using livestock meat.

[0003] Meat-like foods that have the texture and flavor of meat while using plant-derived ingredients such as soybeans as the main ingredients are becoming increasingly popular (see, for example, Patent Document 1). Plant-derived ingredients such as soybeans require less water and arable land per product than meat, and are thought to be effective in making up for the meat shortages expected in the future.

[0004] Dried meat is known as a type of processed meat product. Dried meat generally refers to meat such as beef, pork, chicken, or horse meat that has been seasoned and dried to be used as a preserved food. Examples include jerky, dried sausage, dried bacon, and dried meat. As with meat, there is a demand for dried meat-like foods that do not use meat as an alternative to dried meat. For example, Patent Document 2 discloses a technology related to a dried meat-like food that is made by adding a seasoning liquid to rehydrated tissue-processed soy protein, followed by heating, molding, and drying.

[0005] Meat-like foods made primarily from legumes such as soy protein are processed using specialized equipment such as extruders to achieve a meat-like texture (see, for example, Non-Patent Document 2), which requires relatively high equipment costs. Furthermore, legumes such as soybeans have a distinctive flavor, and it has often been pointed out that meat-like foods made primarily from these have flavor issues.

[0006] The present invention aims to produce a delicious dried meat-like food composition simply and inexpensively without using relatively expensive specialized equipment, and further aims to provide a dried meat-like food composition with a chewy texture.

[0007] As for meat-like compositions that do not use plant-derived materials such as beans as the main raw material and do not contain meat, there have been a few inventions that use mushrooms.

[0008] Mushrooms are not only delicious, but also contain unique dietary fiber and nutrients, and various health benefits have been reported. For example, Non-Patent Document 3 reports that mushrooms have anti-obesity, anti-diabetic, anti-cancer, immunoregulatory, and anti-inflammatory effects. Furthermore, Non-Patent Document 4 reports that among β-glucans, a type of dietary fiber, poorly soluble β-glucans derived from fungi have particularly high immunoregulatory and disease prevention effects.

[0009] Patent Document 3 discloses a method for creating a specific atmospheric environment using special equipment to grow mycelia, rather than fruiting bodies, for edible use. However, the present invention requires special equipment for growing mycelia, which requires a high investment in equipment, just like meat-like compositions made primarily from legumes.

[0010] Patent Document 4 discloses a meat food product containing stir-fried shredded mushrooms and a binder component, and describes its use as a substitute for livestock meat, which is feared to become in short supply in the future.

[0011] Patent document 5 applies for a processed mushroom food product in which starch is added to multiple types of mushrooms, including small and large mushrooms, that have been fried in water, and the whole is made into a paste by heating, and then molded and dried to make jerky.

[0012] "Environmental impacts of food production" Our World in Data Frozen Food Technology Research 1986 No. 4: 7-16 Foods 2016, 5, 80; doi:10.3390 / foods5040080Moleculers 1995, 20:9745-9766

[0013] Japanese Patent No. 5903759, Japanese Patent Application Laid-Open No. 2022-70042, WO2021 / 092051 A1, Japanese Patent No. 6885699, Japanese Patent No. 3388384

[0014] Conventional processed foods containing mushrooms are limited to descriptions within the scope of conventional common technical knowledge, and have not yet achieved the meat-like texture and flavor preferred by many consumers, leaving room for improvement.

[0015] The present invention has been made in consideration of the above-mentioned problems, and aims to provide a technology relating to a meat-like food composition that is simple, inexpensive, and flavorful, and further to provide a technology relating to a dried meat-like food composition that has a chewy texture.

[0016] One aspect of the present invention is a food composition. The food composition comprises a mushroom-derived solid component and a non-mushroom-derived protein material, wherein the solid component content in the food composition is 1.5 to 55.0% by mass, the protein material content in the food composition is 10.0 to 90.0% by mass, and the water content in the food composition is 5.0 to 35.0% by mass, and in the following load test, the food composition has a maximum peak between 25 and 150% strain and a load of 5 N or more at 50% strain. (Load Test) A rod-shaped plunger with a diameter of 5 mm is attached to a rheometer, and the load of a test sample of the food composition placed so as to cover the hole is measured at room temperature and a speed of 1 mm / s on a base with a hole 9 mm long and wide and 60 mm deep.

[0017] In the food composition of the above aspect, the solid content may include dietary fiber, and the content of the dietary fiber in the food composition may be 0.5 to 25.0% by mass. The dietary fiber may include a poorly soluble β-glucan derived from a mushroom, and the content of the poorly soluble β-glucan in the food composition may be 0.2 to 8.0% by mass.

[0018] In the food composition of the above embodiment, the thickness may be 2.0 to 30.0 mm.

[0019] In the food composition of the above-mentioned embodiment, the protein material is a food ingredient containing 10.0% by mass or more of protein per dry mass, and may be selected from the group consisting of beans, grains, meat, dairy products, processed products thereof, and food preparations.

[0020] The food composition of the above embodiment may be used as a substitute for dried meat.

[0021] Another aspect of the present invention is a method for producing a food composition. The method includes a mixing step of mixing a mushroom-derived solid component and a non-mushroom-derived protein material, and a drying step of drying the mixture obtained in the mixing step, wherein the food composition has a solid component content of 1.5 to 55.0% by mass, a protein material content of 10.0 to 90.0% by mass, and a water content of 5.0 to 35.0% by mass. In the method for producing a food composition of the above aspect, the solid component may include dietary fiber, and the dietary fiber content of the food composition may be 0.5 to 25.0% by mass. The dietary fiber may include a poorly soluble β-glucan derived from a mushroom, and the poorly soluble β-glucan content of the food composition may be 0.2 to 8.0% by mass. The thickness of the food composition may be 2.0 to 30.0 mm. The protein material is a food ingredient containing 10.0% by mass or more of protein per dry mass, and may be selected from the group consisting of beans, grains, meat, dairy products, processed products thereof, and food preparations.

[0022] According to the present invention, a technology can be provided relating to a food composition that uses mushrooms as a raw material and that can provide a texture similar to that of dried meat.

[0023] FIG. 1 is a graph showing the results of a load test for each of the food compositions of Comparative Examples 1 and 2. FIG. 2 is a graph showing the results of a load test for each of the food compositions of Examples 1 to 3. FIG. 3 is a graph showing the results of a load test for each of the food compositions of Comparative Examples 3 to 4. FIG. 4 is a graph showing the results of a load test for each of the food compositions of Comparative Examples 5 to 7. FIG. 5 is a graph showing the results of a load test for each of the food compositions of Examples 4 to 6. FIG. 6 is a graph showing the results of a load test for the food composition of Comparative Example 8. FIG. 7 is a graph showing the results of a load test for each of the food compositions of Examples 7 to 9. FIG. 8 is a graph showing the results of a load test for each of the food compositions of Comparative Examples 9 to 10. FIG. 9 is a graph showing the results of a load test for each of the food compositions of Examples 10 to 12. FIG. 10 is a graph showing the results of a load test for each of the food compositions of Examples 13 to 15. FIG. 11 is a graph showing the results of a load test for the food composition of Comparative Example 12. Fig. 12 is a graph showing the results of a load test for each of the food compositions of Comparative Example 13 and Examples 16 and 17. Fig. 13 is a graph showing the results of a load test for each of the food compositions of Comparative Example 15 and Example 18. Fig. 14 is a graph showing the results of a load test for each of the food compositions of Examples 19 and 20.

[0024] Hereinafter, embodiments of the present invention will be described in detail. In this specification, the expression "a to b" in the description of a range of values ​​means that the range is from a to b, unless otherwise specified.

[0025] (Food Composition) The food composition according to the embodiment contains a solid component derived from mushrooms and a protein material derived from a non-mushroom. The components and properties of the food composition according to the embodiment will be described below.

[0026] (Solid Content Derived from Mushrooms) There are no particular limitations on the mushrooms that are used as the raw material for the solid content used in the food composition of this embodiment, as long as they are edible.

[0027] The mushrooms may be in the form of mycelium or fruiting bodies, but are preferably in the form of fruiting bodies. By using mushrooms in the form of fruiting bodies, the texture can be made closer to that of meat.

[0028] As mushrooms, one or more species selected from the group consisting of enokitake mushroom (Flammulina velutipes), king oyster mushroom (Pleurotus eryngii), wood ear mushroom (Auricularia auricularia-judae), shiitake mushroom (Lentinula edodes), tsukuritake mushroom (Agaricus bisporus), nameko mushroom (Pholiota nameko), oyster mushroom (Pleurotus ostreatus), bunashimeji mushroom (Hypsizygus marmoreus), and maitake mushroom (Grifola frondosa) can be used.

[0029] The mushroom-derived solid content refers to the solid matter remaining when mushrooms are dried and the moisture is removed. For example, since maitake mushrooms contain 93% moisture, the mushroom-derived solid content of the maitake mushroom itself is 7%. In other words, when the food composition is in a solid form, the mushroom-derived solid content refers to the solid components in the food composition excluding the moisture derived from mushrooms. The mushroom-derived solid content in the food composition is preferably 1.5 to 55.0% by mass, more preferably 3.0 to 40.0% by mass, and even more preferably 5.0 to 30.0% by mass. By setting the mushroom-derived solid content within the above range, the texture of the resulting food composition can be made to more closely resemble meat, particularly the texture of dried livestock meat.

[0030] The mushrooms used may be in the form of raw mushrooms or processed mushroom products. Examples of processing methods for mushrooms into processed products include boiling, drying, heating, compression, and denaturation. The mushrooms used may also include dried extracts obtained from mushrooms. The shape and size of the mushrooms used may be adjusted by crushing, cutting, or the like. From the viewpoint of improving texture, the average particle size of the crushed mushrooms is preferably 0.5 mm to 30.0 mm, more preferably 1.0 mm to 25.0 mm, and even more preferably 1.5 mm to 20.0 mm, and the average particle size of the dried mushrooms is preferably 0.5 mm to 30.0 mm, more preferably 1.0 mm to 25.0 mm, and even more preferably 1.5 mm to 20.0 mm. The average particle size of the mushrooms is determined by soaking and loosening the food composition in water, separating it through a 0.5 mm mesh sieve, and measuring the longest diameter of 15 particles that remain unsaturated with vernier calipers and averaging the results. The mushrooms used may also be squeezed or compressed.

[0031] The mushroom-derived solids preferably contain dietary fiber. The dietary fiber content in the food composition is preferably 0.5 to 25.0% by mass, more preferably 0.7 to 20.0% by mass, and even more preferably 1.0 to 15.0% by mass. By setting the dietary fiber content within the above range, it is possible to obtain a food composition that is gentle on the intestinal environment while having a texture similar to that of meat, particularly dried meat. The dietary fiber preferably contains poorly soluble β-glucan derived from mushrooms. This allows for the achievement of immunomodulatory effects such as anti-infective and anti-allergic properties. The mushroom-derived poorly soluble β-glucan content in the food composition is preferably 0.2 to 8.0% by mass, more preferably 0.3 to 7.0% by mass, and even more preferably 0.5 to 6.0% by mass. By setting the mushroom-derived poorly soluble β-glucan content within the above range, it is possible to sufficiently achieve immunomodulatory effects such as anti-infective and anti-allergic properties.

[0032] (Non-mushroom-derived protein material) The non-mushroom-derived protein material is not particularly limited as long as it is edible (a food ingredient). The protein material is preferably a material that contains 10% or more protein by dry mass. The content of the non-mushroom-derived protein material in the food composition is preferably 10.0 to 90.0% by mass, more preferably 15.0 to 80.0% by mass, and even more preferably 20.0 to 65.0% by mass. By setting the content of the protein material within the above range, the texture of the resulting food composition can be made to more closely resemble meat, particularly dried meat.

[0033] Non-mushroom-derived protein materials include one or more non-mushroom-derived protein materials selected from the group consisting of beans, grains, meat, dairy products, processed products thereof, and food preparations. Processing methods for producing these processed products include drying and powdering. Food preparations include transglutaminase preparations, konjac flour preparations, and thickening polysaccharide preparations. The content of non-mushroom-derived protein materials in a food composition can be determined by measuring the total protein content in the food composition using a combustion method or other measurement method, and then subtracting the mushroom-derived protein content in the food composition from the total content. Specifically, the ratio of sparingly soluble β-glucan (g): X per 100 g of raw mushroom to protein (g): Y per 100 g of raw mushroom is a value (Y / X) determined according to the type of mushroom, as shown in the table below. The mushroom-derived protein content in the food composition can be calculated based on the content of poorly soluble β-glucan in the food composition and the above value (Y / X).

[0034] In the load test described below, the food composition according to the embodiment has a maximum peak between 25 and 150% strain, and the load at 50% strain is 5 N or more, preferably 7 N or more, and more preferably 9 N or more. The upper limit of the load at 50% strain is not particularly limited as long as an appropriate chewiness is obtained, but it is preferably 150 N or less, more preferably 100 N or less. Note that "having a peak" means that between 25 and 150% strain, values ​​before and after the peak value (maximum value) are smaller than the peak value. (Load Test) A rod-shaped plunger with a diameter of 5 mm is attached to a rheometer, and the load is measured at room temperature at a speed of 1 mm / s on a base with a hole 9 mm long and wide and 60 mm deep. The test sample of the food composition is placed so as to cover the hole.

[0035] If the results of the load test satisfy the above conditions, the texture of the resulting food composition can be made to be closer to that of meat, particularly dried meat.

[0036] (Thickness) The thickness of the food composition according to the embodiment is preferably 2.0 to 30.0 mm, more preferably 2.5 to 25.0 mm, and even more preferably 3.0 to 20.0 mm. This makes the food composition easy to handle when cooking or otherwise processing it, and also makes it easier to obtain the texture of dried meat such as jerky, dry sausage, dry bacon, or dried meat.

[0037] The food composition described above can provide a meat-like texture, particularly that of dried meat, even though it is made from mushrooms. Therefore, the food composition of this embodiment can also be used as a substitute for dried meat.

[0038] (Method of using the food composition) The method of using the food composition according to the embodiment is not particularly limited as long as it is for food use. The food composition according to the embodiment can be provided as a food without processing. Furthermore, the food composition according to the embodiment alone, or a cooked product obtained by mixing the food composition with other ingredients, can be provided as a food after being cooked by baking, smoking, molding, dipping in a seasoning liquid, boiling, or the like. Furthermore, an appropriate amount of seasoning may be added to the food composition according to the embodiment according to preference.

[0039] (Method for Producing a Food Composition) The food composition according to the present embodiment comprises a mixing step of mixing a mushroom-derived solid component and a non-mushroom-derived protein material, and a drying step of drying the mixture obtained in the mixing step. The mushrooms and protein material used are as described above. The mixing step allows the ingredients to be homogeneously mixed. The amounts of the mushroom-derived solid component and the non-mushroom-derived protein material in the mixing step may be adjusted so that the solid content in the resulting food composition is 1.5 to 55.0% by mass and the non-mushroom-derived protein material is 10.0 to 90.0% by mass. A step of crushing the mushrooms may be performed before the mixing step. Crushing the mushrooms can provide the resulting food composition with a texture closer to that of meat. The average particle size of the mushrooms when crushed is preferably 0.5 mm to 30.0 mm, more preferably 1.0 mm to 25.0 mm, and even more preferably 1.5 mm to 20.0 mm. Alternatively, the mushroom-derived solid content may be heated, for example, to 80 to 150°C. After the mixing step, the resulting mixture may be molded using a mold (for example, a cylindrical shape with a diameter of 30 mm and a thickness of 5 mm). In the method for producing a food composition according to the embodiment, by undergoing a drying step, it is possible to produce a food composition that, in the above-mentioned load test, has a peak strain between 25 and 150% and a load at 50% strain of 5 N or more. In other words, the method for producing a food composition according to the embodiment makes it possible to produce a food composition that has a meat-like texture, even though it uses mushrooms as a raw material.

[0040] Although the embodiments of the present invention have been described above, these are merely examples of the present invention, and various other configurations can also be adopted.

[0041] EXAMPLES The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited to these.

[0042] (Examples 1 to 3, Comparative Examples 1 and 2) Food compositions using mushrooms as raw materials were prepared in Examples 1 to 3 and Comparative Examples 1 and 2 according to the formulations shown in Table 2. Pleurotus eryngii was used as the mushroom. The pleurotus eryngii was pulverized using a food processor (MK-K81-W, manufactured by Panasonic Corporation), and the pulverized pleurotus eryngii was heated in a pot with a lid for approximately 10 minutes. The raw materials were thoroughly mixed to a uniform consistency, and molded using a cylindrical mold with a diameter of 30 mm and a thickness of 5 mm. The molded product obtained was dried in a dryer (at 60°C) to the specified moisture content shown in Table 2 to prepare a sample. Details of each raw material are as follows. Pea protein: "Pea protein" manufactured by Usuki Pharmaceutical Co., Ltd. Onion powder: "Onion powder" manufactured by Gaban Co., Ltd. Oil: "Edible rapeseed oil" manufactured by Nisshin Oillio Group, Inc. Vegetable bouillon: "Maggi bouillon" manufactured by Nestle Japan, Ltd. Salt and pepper: "Cooking salt" manufactured by Japan Salt Manufacturing Co., Ltd. and "Black pepper" manufactured by S&B Foods Co., Ltd. mixed in a mass ratio of 7:3. Physical properties were determined in accordance with the "Physical property confirmation method" described below. Products that could not maintain their shape before drying and could not be molded were deemed non-compliant. Dietary fiber was determined in accordance with the "Dietary fiber measurement method." Furthermore, the content of poorly soluble β-glucan was measured in accordance with the "Measurement method for fungal-derived poorly soluble β-glucan." Sensory evaluation of the obtained food compositions was performed in accordance with the "Sensory evaluation method" described below.

[0043] (The units of values ​​excluding thickness are mass % of the food composition)

[0044] In Examples 1 to 3 and Comparative Examples 1 and 2 shown in Table 2, the king oyster mushrooms used as ingredients had a water content of 90.2%, with the remaining 9.8% being solids. Note that in the above and following tables, "protein material" refers to "protein materials derived from non-mushrooms," and "total protein material" refers to "the total of protein materials derived from non-mushrooms."

[0045] (Method for Measuring Dietary Fiber) Dietary fiber was measured using the modified Prosky method, and the combined values ​​of soluble and insoluble dietary fiber were calculated. Specifically, 1 g of each dried powder material was weighed out and treated with each enzyme (amylase, protease, amyloglucosidase). The enzymatic hydrolyzate was subjected to suction filtration to obtain a filtrate and a residue. The filtrate was subjected to ethanol precipitation to obtain a precipitate. The precipitate was washed with ethanol and dried, after which the dry mass and the ash content, which was the residue obtained by incineration using the direct incineration method, were measured. Specifically, the amount of soluble dietary fiber was calculated by subtracting the ash content from the dry mass. The residue was washed with ethanol and dried, after which the dry mass and ash content were measured. Specifically, the amount of insoluble dietary fiber was calculated by subtracting the ash content from the dry mass. The total amount of dietary fiber was calculated by adding up the obtained amounts of soluble and insoluble dietary fiber.

[0046] (Method for measuring poorly soluble β-glucan derived from fungi) Poorly soluble β-glucan derived from fungi is mainly β-1,3;1,6 glucan, which differs from the β-1,3;1,4 glucan commonly found in plants. However, no generalized analytical method exists. Therefore, the amount was determined by combining the available analytical method, "total β-glucan measurement method," with the available analytical method, "β-1,3;1,4 glucan measurement method." Specifically, 20 g of each sample was added with 5 times the amount of distilled water, stirred thoroughly, and extracted at 121°C using an autoclave. The extract was cooled to room temperature and then centrifuged at 10,000 rpm using a centrifuge to obtain the poorly soluble fraction. The poorly soluble fraction was dried and powdered. The extraction rate of the poorly soluble fraction was calculated from the mass of the original sample and the mass of the powdered poorly soluble fraction. A β-glucan measurement kit (K-YBGL method) manufactured by Megazyme was used to measure the total β-glucan content. A β-glucan measurement kit (K-BGLU method) manufactured by Megazyme was used to measure the β-1,3;1,4 glucan content. The K-BGLU method uses β-1,3;1,4 glucan 4-glucanohydrolase to specifically degrade and measure β-1,3;1,4 glucan, but cannot measure β-1,3;1,6 glucan, which is primarily derived from fungi. On the other hand, the K-YBGL method calculates the combined value of both β-1,3;1,4 glucan and β-1,3;1,6 glucan. Therefore, the amount of poorly soluble β-glucan derived from fungi was calculated by subtracting the value obtained by the K-BGLU method from the value obtained by the K-YBGL method using the dry powder of the poorly soluble fraction, and multiplying the result by the extraction rate described above. The results obtained regarding the content of poorly soluble β-glucan for each food composition are shown in Table 2.

[0047] (Method for Confirming Physical Properties) A ​​rod-shaped plunger with a diameter of 5 mm was attached to a rheometer (EZ-LX, Shimadzu Corporation), and the test force (load) was measured at room temperature at a speed of 1.0 mm / s. The base on which the sample was placed had a hole measuring 9 mm in length and width and 60 mm in depth, designed to allow the plunger to penetrate the sample. The results were evaluated for the presence or absence of a maximum peak (corresponding to the breaking point) at strains of 25 to 150%, and the load (N) at 50% strain was obtained. The results regarding the physical properties obtained for each food composition are shown in Table 3. Graphs showing the load test results for the food compositions of Examples 1 to 3 and Comparative Examples 1 to 2 are shown in Figures 1 and 2. When multiple peaks (maximums) exist within the range of strains of 25 to 150%, the peak closest to 25% strain was designated as the peak at strains of 25 to 150%.

[0048]

[0049] (Sensory Evaluation Method) Six panelists blindly tasted each food composition and evaluated "chewability," "masticability," and "tastiness." Each evaluation item was evaluated on a five-point scale according to the following evaluation criteria, and the results obtained by each panelist were averaged. The objective of this example was to obtain a texture similar to that of dried meat. However, even if a texture similar to that of meat is achieved, if it has an unusual taste, odor, or unpleasant feeling, it is not suitable for use as a food composition. Therefore, "tastiness" was also added as an evaluation item. The results of the sensory evaluation for each of the food compositions of Examples 1 to 3 and Comparative Examples 1 and 2 are shown in Table 4. (Evaluation Criteria) 5: Equivalent to beef jerky or other livestock meat ingredients 4: Similar to beef jerky or other livestock meat ingredients, but with an unnoticeable unpleasant feeling 3: Similar to beef jerky or other livestock meat ingredients, but with a slight unpleasant feeling 2: Different from beef jerky or other livestock meat ingredients 1: Completely different from beef jerky or other livestock meat ingredients

[0050] A total score of 6 or more for the three evaluation items was considered a pass, and a score of less than 6 was considered a fail. Note that even if the total score is 6 or more, if there is even one item with a score of 1.5 or less, it is also considered a fail.

[0051]

[0052] Comparative Examples 3 to 7: Pleurotus eryngii sliced ​​longitudinally (in the axial direction of the stalk) to a thickness of 3 mm according to the formulation shown in Table 5 was used as Comparative Example 3, and Pleurotus eryngii sliced ​​transversely (perpendicular to the stalk) to a thickness of 3 mm was used as Comparative Example 4. The Pleurotus eryngii sliced ​​in Comparative Examples 3 and 4 were dried and adjusted to a moisture content of approximately 20%, resulting in Comparative Examples 5 and 6. Furthermore, Pleurotus eryngii were crushed, molded, and dried in the same manner as in Example 1 to produce Comparative Example 7. To ensure uniform moisture content, the dried Pleurotus eryngii was sealed in a plastic bag and stored in a refrigerator set at 10°C or below for at least 16 hours. The dietary fiber and sparingly soluble β-glucan contents, physical properties based on a load test, and sensory evaluation were performed for each of the food compositions of Comparative Examples 3 to 7 in the same manner as described above. The results are shown in Tables 5 to 7 and Figures 3 and 4. The load test and sensory evaluation for Comparative Examples 3 and 4 were performed at a thickness of 3.0 mm.

[0053] (The units of values ​​excluding thickness are mass % of the food composition)

[0054]

[0055]

[0056] (Examples 4 to 6) Food compositions were prepared using various types of mushrooms or multiple mushrooms according to the formulations shown in Table 8. For Examples 4 to 6, the compositions were molded in the same manner as in Example 1, and the moisture content after drying was adjusted to approximately 20%. For each of the food compositions of Examples 4 to 6, the dietary fiber and poorly soluble β-glucan contents, physical properties based on a load test, and a sensory evaluation were performed in the same manner as described above. The results obtained are shown in Tables 8 to 10 and Figure 5.

[0057] (The units of values ​​excluding thickness are mass % of the food composition)

[0058]

[0059]

[0060] (Examples 7-9, Comparative Example 8) Food compositions of Examples 7-9 and Comparative Example 8 were prepared according to the formulations shown in Table 11. Examples 7-9 and Comparative Example 8 were molded in the same manner as in Example 1, and the moisture content after drying was adjusted to approximately 20%. Sanwa Starch Industry Co., Ltd.'s "Sandec 185N" dextrin was used. King oyster mushrooms were crushed using a food processor, heated in a covered pot for approximately 10 minutes, and then compressed to reduce the mass to 40% of the original mass using a compressor to obtain compressed king oyster mushrooms. For each of the food compositions of Examples 7-9 and Comparative Example 8, the dietary fiber and poorly soluble β-glucan contents, physical properties based on a load test, and sensory evaluation were performed in the same manner as described above. The results are shown in Tables 11-13 and Figures 6-7.

[0061] (The units of values ​​excluding thickness are mass % of the food composition)

[0062]

[0063]

[0064] (Examples 10 to 15, Comparative Examples 9 to 11) Food compositions of Examples 10 to 15 and Comparative Examples 9 to 11 were prepared according to the formulations shown in Table 14. Each food composition was molded in the same manner as in Example 1, and Example 11 was left to stand in a refrigerator set at 10°C or below for 20 hours, and then dried. The moisture content after drying was adjusted to around 20% for Examples 10, 12 to 15 and Comparative Examples 9 and 10, and to 30% for Example 11. Comparative Example 11 was unable to maintain its shape during the standing process, and was therefore not subjected to subsequent tests. Details of each raw material are as follows. Cellulose: "Finely Powdered Cellulose" manufactured by Nippon Garlic Co., Ltd. Potato starch: "Potato starch" manufactured by Yukiwa Foods Co., Ltd. Non-mushroom-derived protein ingredients Soy protein: "Soy protein" manufactured by Nippon Garlic Co., Ltd. Oat bran: Ground "Premium Pure Oat Bran" manufactured by Nippon Food Manufacturing Co., Ltd. Casein: "Casein" manufactured by Wako Pure Chemical Industries, Ltd. Transglutaminase (TG) preparation: "Activa TG-B Powder Coating" manufactured by Ajinomoto Co., Inc., containing 0.5% transglutaminase, 2.5% sodium polyphosphate, 2.5% sodium pyrophosphate (anhydrous), 2.0% silicon dioxide, and 92.5% milk protein and others. The dietary fiber and sparingly soluble β-glucan contents, physical properties based on load tests, and sensory evaluations were performed for each of the food compositions of Comparative Examples 9-10 and Examples 10-15 in the same manner as described above. The results are shown in Tables 14-16 and Figures 8-10.

[0065] (The units of values ​​excluding thickness are mass % of the food composition)

[0066]

[0067]

[0068] Comparative Example 12 Each food composition of Comparative Example 12 was prepared according to the formulation shown in Table 17. Enoki mushrooms, Bunashimeji mushrooms, and Shiitake mushrooms were used. The mushrooms were pulverized using a food processor and heated in a covered pot for approximately 10 minutes. The ingredients were thoroughly mixed to homogenize, heated again in a pot for 2 minutes to gelatinize the starch, molded in the same manner as in Example 1, and dried in a dryer. Meiji Co., Ltd.'s "Beef Consomme" was used as the beef bouillon. Each food composition of Comparative Example 12 was subjected to evaluation of dietary fiber and poorly soluble β-glucan content, evaluation of physical properties based on a load test, and sensory evaluation in the same manner as described above. The results are shown in Tables 17 to 19 and FIG. 11.

[0069] (The units of values ​​excluding thickness are mass % of the food composition)

[0070]

[0071]

[0072] (Examples 16-17, Comparative Examples 13-14) Food compositions of Examples 16-17 and Comparative Examples 13-14 were prepared according to the formulations shown in Table 20. Each food composition was molded in the same manner as in Example 1, and the moisture content after drying was adjusted to approximately 20%. Frystar Seven from Frystar Corporation was used as the breadcrumbs. For each of the food compositions of Examples 16-17 and Comparative Example 13, the dietary fiber and poorly soluble β-glucan contents, physical properties based on a load test, and a sensory evaluation were performed in the same manner as described above. The results are shown in Tables 20-22 and Figure 12. Since Comparative Example 14 did not maintain its shape during the standing stage, it was not subjected to a load test or sensory evaluation.

[0073] (The units of values ​​excluding thickness are mass % of the food composition)

[0074]

[0075]

[0076] (Examples 18-20, Comparative Example 15) Food compositions of Examples 18-20 and Comparative Example 15 were prepared according to the formulations shown in Table 22. For each food composition, the ingredients were thoroughly mixed to make them uniform, molded to the specified thickness, and then adjusted in a dryer to have a moisture content of approximately 20%. For each of the food compositions of Examples 18-20 and Comparative Example 15, the dietary fiber and poorly soluble β-glucan contents, physical properties based on a load test, and sensory evaluation were performed in the same manner as described above. The results are shown in Tables 23-25 ​​and Figures 13-14.

[0077] (The units of values ​​excluding thickness are mass % of the food composition)

[0078]

[0079]

[0080] The food composition according to the embodiment can provide a texture similar to that of dried meat, and is useful as a meat substitute having chunky meat quality. CROSS-REFERENCE TO RELATED APPLICATIONS

[0081] This application claims priority based on Japanese Patent Application No. 2024-000871, filed with the Japan Patent Office on January 5, 2024, the entire disclosure of which is incorporated herein by reference in its entirety.

Claims

1. A food composition comprising a solid content derived from mushrooms and a protein material not derived from mushrooms, wherein the content of the solid content in the food composition is 1.5 to 55.0% by mass, the content of the protein material in the food composition is 10.0 to 90.0% by mass, the content of water in the food composition is 5.0 to 35.0% by mass, and in the following load test, it has a maximum peak between a strain of 25 to 150%, and the load at a strain of 50% is 5 N or more. (Load test) A rod-shaped plunger with a diameter of 5 mm is attached to a rheometer, and at room temperature at a speed of 1 mm / s, a pedestal with holes 9 mm long and wide and 60 mm deep is prepared, and the load of a test sample of the food composition installed so as to plug the holes is measured.

2. The food composition according to claim 1, wherein the solid content contains dietary fiber, and the content of the dietary fiber in the food composition is 0.5 to 25.0% by mass.

3. The food composition according to claim 2, wherein the dietary fiber contains insoluble β-glucan derived from mushrooms, and the content of the insoluble β-glucan in the food composition is 0.2 to 8.0% by mass.

4. The food composition according to claim 1 or 2, wherein the thickness of the food composition is 2.0 to 30.0 mm.

5. The food composition according to claim 1 or 2, wherein the protein material is a food ingredient containing 10.0% by mass or more of protein per dry mass, and is selected from the group consisting of beans, grains, livestock meats, dairy products, processed products thereof, and food preparations.

6. The food composition according to claim 1 or 2, which is used as a substitute for dried livestock meat.

7. A method for producing a food composition, comprising a mixing step of mixing a solid content derived from mushrooms and a protein material not derived from mushrooms, and a drying step of drying the mixture obtained by the mixing step, wherein the content of the solid content in the food composition is 1.5 to 55.0% by mass, the content of the protein material is 10.0 to 90.0% by mass, and the content of water is 5.0 to 35.0% by mass. A method for producing a food composition.

8. The method for producing a food composition according to claim 7, wherein the solid content contains dietary fiber, and the content of the dietary fiber in the food composition is 0.5 to 25.0% by mass.

9. The method for producing a food composition according to claim 8, wherein the dietary fiber contains insoluble β-glucan derived from mushrooms, and the content of the insoluble β-glucan in the food composition is 0.2 to 8.0% by mass.

10. The method for producing a food composition according to claim 7 or 8, wherein the thickness in the food composition is 2.0 to 30.0 mm.

11. The method for producing a food composition according to claim 7 or 8, wherein the protein material is a food component containing 10.0% by mass or more of protein per dry mass, and is selected from the group consisting of beans, grains, livestock meat, dairy products, processed products thereof, and food preparations.

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