Method for producing fibrous vegetable protein-containing material

Abstract

Provided is a method for producing a fibrous vegetable protein-containing material that allows stable mass production of a vegetable protein-containing material that exhibits a texture close to that of muscle fibers.　The method for producing a fibrous vegetable protein-containing material includes performing a step for forming, into a fibrous body, a raw material aqueous solution containing at least: a vegetable protein at 1-10 mass%; one thickener selected from 0.2-1.5 mass% sodium alginate, 0.5-4 mass% gellan gum, and 4-5 mass% curdlan; and starch or pregelatinized rice flour at 0.5-8 mass%, and further containing, as needed, an oil / fat at 0.1-50 mass%.

Description

Method for producing fibrous plant protein-containing material

[0001] The present invention relates to a technique for producing a fibrous vegetable protein-containing material to be used as a substitute for meat or fish meat.

[0002] In recent years, the use of meat-like foods made from plant proteins as raw materials has expanded as an alternative to meat and fish. Currently available meat substitutes are mainly textured soy protein, which is made by texturing raw materials containing soybean-derived protein and processing them into granules, chunks, flakes, etc. However, these meat substitutes have issues with texture, and there is a demand for meat substitutes with a texture closer to that of meat and fish.

[0003] Therefore, in order to obtain a texture closer to that of edible meat than existing meat substitute foods, studies have been conducted to produce fibers that mimic the muscle fibers of livestock animals by wet spinning soy protein / sodium alginate (see Non-Patent Document 1). Furthermore, as a fish meat substitute, a material has also been proposed that is made from a food composition that includes alginate gel fibers containing vegetable protein and calcium alginate, and a cellulose derivative for food additive use in which some hydroxy groups in the cellulose are derivatized with substituents containing methyl groups (excluding cases where livestock meat protein is further included) (see Patent Document 1).

[0004] Patent No. 7321398

[0005] Shinsuke Nagamine and three others, "Preparation of soy protein-containing fiber for meat substitutes," J. Soc. Powder Technol., 2021, Vol. 58, No. 12, pp. 656-661

[0006] The texture of meat and seafood (hereinafter collectively referred to as "meat") varies greatly depending on muscle fibers, so to realize a substitute food with a texture similar to that of meat, a fibrous plant protein-containing material with a texture similar to that of muscle fibers is required. However, in fibrous plant protein-containing materials, there is a trade-off between fibrous texture and melt-in-the-mouth feel, making it difficult to satisfy both simultaneously.

[0007] For example, the soy protein-containing fiber described in Non-Patent Document 1 has a fibrous texture, but the melt-in-the-mouth feel when chewed is poor, and the texture is like chewing rubber, making it difficult to chew through. Furthermore, the fish meat substitute material described in Patent Document 1 is harder and has a poorer texture than muscle fiber, making it unsuitable for use in meat-like foods or fish-like foods, and also has insufficient melt-in-the-mouth feel. Thus, a fibrous plant protein-containing material that satisfies the texture and melt-in-the-mouth feel required for meat or fish meat substitute foods has yet to be realized.

[0008] Furthermore, even if it were possible to create a plant protein-containing material that has a texture similar to that of muscle fiber, it would not be possible to distribute it on the market as a meat substitute unless it could be produced in large quantities with consistent quality.

[0009] Therefore, an object of the present invention is to provide a method for producing a fibrous vegetable protein-containing material that can stably mass-produce a vegetable protein-containing material that has a texture similar to that of muscle fiber.

[0010] The method for producing a fibrous plant protein-containing material of the present invention includes a step of forming a raw material aqueous solution containing 1 to 10% by mass of plant protein, 0.2 to 1.5% by mass of a thickener selected from sodium alginate, 0.5 to 4% by mass of gellan gum, and 4 to 5% by mass of curdlan, and 0.5 to 8% by mass of starch into fibers. The raw material aqueous solution may further contain 0.1 to 50% by mass of an oil or fat. The fibrous plant protein-containing material obtained by the production method of the present invention contains, for example, 25 to 200 parts by mass of a thickener selected from sodium alginate, gellan gum, and curdlan, and 12.5 to 2,000 parts by mass of the plant protein, per 100 parts by mass of the starch. The fibrous plant protein-containing material obtained by the production method of the present invention also has a diameter of, for example, 0.1 to 2 mm. On the other hand, another method for producing a fibrous plant protein-containing material according to the present invention includes a step of forming a raw material aqueous solution containing 1 to 10% by mass of plant protein, one thickener selected from 0.2 to 1.5% by mass of sodium alginate, 0.5 to 4% by mass of gellan gum, and 4 to 5% by mass of curdlan, and 0.5 to 8% by mass of pregelatinized rice flour into a fibrous form.

[0011] According to the present invention, it is possible to stably mass-produce a fibrous vegetable protein-containing material that has a good melt-in-the-mouth texture and fibrous feel when chewed, and has a texture similar to that of muscle fiber.

[0012] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail below with reference to the preferred embodiments. However, the present invention is not limited to the preferred embodiments described below.

[0013] A method for producing a fibrous vegetable protein-containing material (hereinafter also referred to as "fibrous protein material") according to an embodiment of the present invention includes a step of forming, into a fibrous form, an aqueous raw material solution containing 1 to 10% by mass of vegetable protein, a specific amount of any one thickener selected from sodium alginate, gellan gum, and curdlan, 0.5 to 8% by mass of starch or pregelatinized rice flour, and, if necessary, 0.1 to 50% by mass of fats or oils.

[0014] [Vegetable Protein] Vegetable protein is a major component of the fibrous protein material produced in this embodiment. If the amount of vegetable protein in the raw material aqueous solution is less than 1% by mass, the resulting texture will be soft, similar to agar. If the amount of vegetable protein in the raw material aqueous solution is more than 10% by mass, the resulting texture will be powdery and gritty. For this reason, in this embodiment, the amount of vegetable protein in the raw material aqueous solution is set to 1 to 10% by mass. From the viewpoint of improving texture, the amount of vegetable protein in the raw material aqueous solution is preferably 2.5 to 10% by mass, more preferably 4 to 6% by mass.

[0015] The vegetable proteins to be incorporated into the raw material aqueous solution may include beans such as soybeans, peas, broad beans, mung beans, lentils, adzuki beans, kidney beans, chickpeas, and peanuts, nuts and seeds such as almonds and cashews, grains such as wheat, rice, corn, and potato, processing residues of these vegetable protein-containing raw materials (such as soybean pulp and almond meal), enzymatic hydrolysates, fermented products, and extracts of the above-mentioned vegetable protein-containing raw materials and their processing residues, either as is or after processing them into a state that can be dispersed and mixed in an aqueous solution, or the contained vegetable proteins can be separated. The above-mentioned vegetable protein-containing raw materials may be used alone or in combination of multiple types.

[0016] Specifically, soy protein isolate, concentrated soy protein, pea protein, mung bean protein, broad bean protein, wheat gluten, etc. are used. Among various vegetable proteins, powdered soy protein, powdered broad bean protein, powdered mung bean protein, powdered pea protein, and fermented soybean pulp are preferred from the viewpoint of the hardness and elasticity of the fibrous protein material produced. Furthermore, powdered soy-derived protein (powdered soy protein) is more preferred because the color, flavor, and taste of the fibrous protein material produced are also excellent. Note that each of the above-mentioned vegetable protein raw materials is blended so that the amount of vegetable protein in the raw material aqueous solution is 1 to 10% by mass, depending on the amount of vegetable protein contained.

[0017] [Thickener] A thickener has the effect of encapsulating starch or vegetable protein to gel it, and since the fibrous protein material produced in this embodiment is thermo-irreversible, sodium alginate, gellan gum, or curdlan is used as an essential component among various thickeners. However, when sodium alginate is added as a thickener at a content of less than 0.2% by mass in the raw material aqueous solution, sufficient gelation is not achieved, making it difficult to form a fibrous vegetable protein material. Furthermore, at a content of more than 1.5% by mass in the raw material aqueous solution, the produced fibrous protein material becomes hard and stringy, resulting in an unnatural texture that lingers in the mouth.

[0018] Similarly, when gellan gum is added, if its content in the raw material aqueous solution is less than 0.5% by mass, gelation becomes insufficient, and if its content in the raw material aqueous solution exceeds 4% by mass, a fibrous protein material can be produced but the texture becomes unnatural. Similarly, when curdlan is added, if its content in the raw material aqueous solution is less than 4% by mass, gelation becomes insufficient, and if its content in the raw material aqueous solution exceeds 5% by mass, a fibrous protein material with a good texture cannot be obtained.

[0019] For the above reasons, in this embodiment, the amount of thickener in the raw material aqueous solution is 0.2 to 1.5% by mass for sodium alginate, 0.5 to 4% by mass for gellan gum, and 4 to 5% by mass for curdlan. From the viewpoint of improving texture, the amount of thickener in the raw material aqueous solution is preferably 0.3 to 1.5% by mass, and more preferably 0.7 to 0.8% by mass, for sodium alginate. Furthermore, the amount is preferably 0.5 to 3% by mass, and more preferably 0.8 to 2% by mass for gellan gum.

[0020] The thickener to be added to the raw material aqueous solution is preferably sodium alginate, gellan gum, or curdlan, but other thickeners such as carrageenan, locust bean gum, xanthan gum, and glucomannan may also be added as long as they do not impair the effects of the present invention.

[0021] [Starch / Pregelatinized Rice Flour] Starch and pregelatinized rice flour (rice flour that has been subjected to a gelatinization process) have the effect of improving melt-in-the-mouth texture and are essential components of the fibrous protein material produced in this embodiment. However, if the amount of starch or pregelatinized rice flour in the raw material aqueous solution is less than 0.5% by mass, the effect of improving melt-in-the-mouth texture cannot be obtained, and if the amount of starch or pregelatinized rice flour added to the raw material aqueous solution exceeds 8% by mass, the produced fibrous protein material will have a powdery and rough texture.

[0022] For this reason, in this embodiment, starch or pregelatinized rice flour is added to the raw material aqueous solution in an amount ranging from 0.5 to 8% by mass. From the viewpoint of improving texture, the amount of starch in the raw material aqueous solution is preferably 2 to 4% by mass, and the amount of pregelatinized rice flour is preferably 0.5 to 4% by mass, and more preferably 1 to 2% by mass.

[0023] The starch to be blended in the raw material aqueous solution is not particularly limited, and examples thereof include starches derived from cornstarch, potato, sweet potato, tapioca, sago palm, wheat, rice, kudzu, bracken, lotus root, mung beans, and other legumes, and may be raw starch or processed starch such as pregelatinized starch (starch that has been subjected to pregelatinization treatment), acetylated starch, etherified starch, cross-linked starch, etc. These starches may be used alone or in combination of two or more types.

[0024] On the other hand, the pregelatinized rice flour to be blended into the raw material aqueous solution can be produced by heating and denaturing raw material rice such as polished rice, immature rice, brown rice, crushed polished rice, and white bran by steaming, roasting, or roasting, or by subjecting the raw material rice to a puffing treatment (puffing) to pregelatinization, followed by pulverization. Raw material rice for pregelatinized rice flour includes, but is not limited to, non-glutinous rice, glutinous rice, and Indica rice, and various types of rice can be used, including ancient rice varieties such as black rice and red rice. Furthermore, the degree of pregelatinization of the pregelatinized rice flour used in this embodiment is preferably 70% or higher.

[0025] [Oils and fats] Oils and fats have the effect of making the fibrous protein material smooth in the mouth and imparting umami, and are added to the raw material aqueous solution as needed. However, if the amount of oil and fat in the raw material aqueous solution is less than 0.1% by mass, the above-mentioned effects cannot be obtained. Furthermore, if more than 50% by mass of oil and fat is added to the raw material aqueous solution, the fibrous protein material produced becomes too soft, losing its fibrous texture and resulting in a chewy texture. For this reason, in this embodiment, when oil and fat are added, the amount of oil and fat in the raw material aqueous solution is set to 0.1 to 50% by mass.

[0026] The oils and fats to be blended into the raw material aqueous solution are not particularly limited, and examples thereof include liquid oils and fats such as olive oil, corn oil, sesame oil, rice oil, soybean oil, rapeseed oil, palm oil, sunflower oil, safflower oil, and cottonseed oil, and hardened oils and fats such as butter, margarine, fat spread, and shortening, and these may be used alone or in combination.

[0027] [Other Components] Components other than the above-mentioned components in the raw material aqueous solution, i.e., the remainder of the raw material aqueous solution is water, may also contain seasoning components such as stock, animal extract, yeast extract, shiitake mushroom extract, glutamic acid, aspartic acid, inosinic acid, guanylic acid, xanthylic acid, succinic acid or salts thereof, salt, or sugar, within a range that does not affect the effects of the present invention.

[0028] [Forming Step] The method for forming the raw material aqueous solution into a fibrous form is not particularly limited, and examples thereof include a method in which the raw material aqueous solution is solidified and then formed, or a method in which the raw material aqueous solution is formed and then solidified. The method and timing for solidifying the raw material aqueous solution or the formed product can be appropriately selected depending on the properties of the thickener contained in the raw material aqueous solution. For example, when the thickener is sodium alginate or gellan gum, gelation (solidification) can be achieved by reacting it with calcium ions, and when the thickener is curdlan, gelation (solidification) can be achieved by heating.

[0029] The raw material aqueous solution can be formed by extrusion molding using, for example, a single-hole or multi-hole spinneret. Alternatively, the raw material aqueous solution can be extruded into a sheet and then cut into fibers. Furthermore, a fibrous protein material can be formed from the raw material aqueous solution using a 3D food printer. By applying the extrusion molding or cutting method from a sheet-shaped molded body, it is possible to produce a fibrous vegetable protein-containing material in large quantities and stably.

[0030] [Other Steps] The fibrous molded body formed in the molding step may be subjected to a dehydration step in which water is removed by any method to adjust the moisture content of the fibrous protein material to be produced. In this dehydration step, for example, 20 to 60% by mass of water is removed based on the total mass of the fibrous molded body. This allows the fibrous protein material to be produced with a firm, chewy texture.

[0031] [Fibrous Plant Protein-Containing Material] The fibrous protein material produced according to this embodiment preferably contains 25 to 200 parts by mass of one thickener selected from sodium alginate, gellan gum, and curdlan, and 12.5 to 2,000 parts by mass of plant protein, per 100 parts by mass of starch. This provides a satisfactory chewiness in the early stages of chewing, with the fibers gradually loosening and disappearing in the mouth in the middle and late stages of chewing, resulting in a texture similar to that of livestock or fish meat.

[0032] Similarly, when pregelatinized rice flour is used instead of starch, the produced fibrous protein material preferably contains 25 to 200 parts by mass of any one thickener selected from sodium alginate, gellan gum, and curdlan, and 12.5 to 2,000 parts by mass of vegetable protein, per 100 parts by mass of pregelatinized rice flour.

[0033] Furthermore, the size of the fibrous protein material produced by this embodiment is not particularly limited, but a diameter of 0.1 to 2 mm is preferable to obtain a texture similar to that of muscle fibers. This makes it possible to produce a food product with a texture similar to that of muscle fiber bundles in meat or fish. For example, a fibrous protein material with a diameter of 0.1 to 0.5 mm is suitable as a meat substitute, and a fibrous protein material with a diameter of 0.5 to 0.8 mm is suitable as a fish or crab meat substitute.

[0034] As described above in detail, the method for producing a fibrous plant protein-containing material of this embodiment involves forming a raw material aqueous solution containing specific amounts of plant protein, a thickener such as sodium alginate, gellan gum, or curdlan, and starch or pregelatinized rice flour into a fibrous form, so that the starch or pregelatinized rice flour in the material is quickly decomposed by amylase in the mouth, achieving a texture in which the fibers break down and disappear as mastication progresses. As a result, the fibrous plant protein-containing material produced by this embodiment has a good melt-in-the-mouth feel and fibrous texture when masticated, and exhibits a texture that closely resembles meat muscle fiber.

[0035] Furthermore, the manufacturing method of this embodiment makes it possible to rapidly and stably mass-produce such a fibrous vegetable protein-containing material having a texture similar to that of muscle fiber.

[0036] The effects of the present invention will be specifically described below with reference to examples and comparative examples.

[0037] First Example First, in the first example, fibrous vegetable protein-containing materials were prepared by varying the amount and type of starch in the raw material aqueous solution, and were evaluated.

[0038] [Preparation of evaluation samples] Sodium alginate (AlgNa) (Kimica Co., Ltd., Kimica Algin I-3) was used as a thickener at 0.75% by mass relative to the total mass of the raw aqueous solution, and powdered soy protein (Fuji Oil Co., Ltd., Fujipro FR) was used as a vegetable protein at 5% by mass relative to the total mass of the raw aqueous solution. And tapioca-derived hydroxypropyl starch (Matsutani Chemical Industry Co., Ltd., Matsutani Marigold) was used as a starch in a range of 0.5 to 15% by mass relative to the total mass of the raw aqueous solution. The powders were mixed and then dissolved and dispersed in small amounts in water under stirring. After stirring this dispersion, the powder lumps were pulverized at 3000 rpm using a Kinematica Polytron homogenizer to obtain a raw aqueous solution.

[0039] The thoroughly stirred raw material aqueous solution was placed in a straight one-touch tank manufactured by Musashi Engineering, Inc., and was pumped by applying an air pressure of 0.1 to 0.3 MPa. The pumped raw material aqueous solution was extruded into a fibrous form through a metal plate with multiple 0.5 mm diameter holes into a sufficient amount of a separately prepared 2% by mass calcium lactate aqueous solution. The extruded fibrous molded product was allowed to stand for 15 minutes or more, and then water equivalent to 50% by mass of the total mass of the molded product was removed to obtain a sample for evaluation (fibrous vegetable protein-containing material).

[0040] [Evaluation] Two expert panelists (training period: 1 year) conducted a sensory evaluation of the three items "(1) Meltability in the mouth," "(2) Powderiness," and "(3) Fiber texture" using the following 5-point scale. Those with an average score of 4 points or more were rated ○ (good), those with an average score of 2 points or more but less than 4 points were rated △ (passable), and those with an average score of less than 2 points were rated × (unacceptable).

[0041] (1) Melt-in-the-mouth (the texture of the meat feels so soft that it melts in your mouth) 5 points: Very soft 4 points: Soft (same as boiled crab meat) 3 points: Slightly soft (same as steamed chicken breast) 2 points: Slightly soft 1 point: Not soft

[0042] (2) Powdery texture (the rough, dry texture you feel when you put food in your mouth) 5 points: Not noticeable at all (same as steamed chicken breast) 4 points: Not noticeable 3 points: Slightly noticeable 2 points: Slightly noticeable but not bothersome (same as fish meuniere) 1 point: Sensible

[0043] (3) Fiber texture (the texture felt when eating meat due to the presence of muscle fibers) 5 points: Very strong (same as steamed chicken breast) 4 points: Strong 3 points: Slightly strong 2 points: Slightly strong 1 point: None

[0044] The results are shown in Table 1 below.

[0045]

[0046] As shown in Table 1 above, sample No. 8, which did not contain starch, had a poorer melt-in-the-mouth texture than samples with added starch. Furthermore, samples No. 1 and No. 2, which were made from aqueous raw material solutions containing more than 8% starch by mass, felt powdery. In contrast, samples No. 3 to No. 7, which were made from aqueous raw material solutions containing 0.5 to 8% starch, melted well in the mouth and were not powdery at all. This is thought to be due to amylase in saliva breaking down the starch.

[0047] Subsequently, evaluation samples Nos. 9 and 17 to 19 were prepared and evaluated in the same manner and under the same conditions as for samples Nos. 1 to 8, except that instead of tapioca-derived hydroxypropyl starch, potato-derived starch acetate (Matsutani Himawari, manufactured by Matsutani Chemical Industry Co., Ltd.), tapioca-derived phosphate cross-linked starch (GMIX-K1A, manufactured by Glico Nutrition Foods Co., Ltd.), pregelatinized rice flour (JU-800A, manufactured by Takai Foods Co., Ltd.), and rice flour-derived pregelatinized starch (My Alpha K, manufactured by Joetsu Starch Co., Ltd.) were blended in an amount of 8 mass% based on the total mass of the raw material aqueous solution. The results are shown in Table 2 below. For comparison, Table 2 also shows the evaluation results of sample No. 3.

[0048]

[0049] As shown in Table 2 above, Sample No. 9, which used potato-derived acetate starch, Sample No. 17, which used tapioca-derived phosphate cross-linked starch, Sample No. 18, which used pregelatinized rice flour, and Sample No. 19, which used rice flour-derived pregelatinized starch, were equivalent in all items to Sample No. 3, which used tapioca-derived hydroxypropyl starch.

[0050] Second Example Next, as a second example, fibrous vegetable protein-containing materials were prepared by varying the amounts of vegetable protein and thickener relative to the amount of starch, and the textures thereof were evaluated.

[0051] [Preparation of evaluation samples] Sodium alginate (AlgNa) (Kimica Co., Ltd., Kimica Algin I-3) was used as a thickener in a range of 0 to 5% by mass relative to the total mass of the raw aqueous solution, and the vegetable protein powder soy protein (Fuji Oil Co., Ltd., Fujipro FR) was used in a range of 1 to 12.5% ​​by mass relative to the total mass of the raw aqueous solution. Furthermore, tapioca-derived hydroxypropyl starch (Matsutani Marigold, manufactured by Matsutani Chemical Industry Co., Ltd.) was used as a starch. After powder mixing at 2% by mass relative to the total mass of the raw aqueous solution, each powder was dissolved and dispersed by adding it little by little to water being stirred with a stirrer. After stirring this dispersion, the powder mass was pulverized at 3000 rpm using a Kinematica Polytron homogenizer to obtain a raw aqueous solution.

[0052] The thoroughly stirred raw material aqueous solution was placed in a straight one-touch tank manufactured by Musashi Engineering, Inc., and was pumped by applying an air pressure of 0.1 to 0.3 MPa. The pumped raw material aqueous solution was extruded into a fibrous form through a metal plate with multiple 0.5 mm diameter holes into a sufficient amount of a separately prepared 2% by mass calcium lactate aqueous solution. The extruded fibrous molded product was allowed to stand for 15 minutes or more, and then water equivalent to 50% by mass of the total mass of the molded product was removed to obtain a sample for evaluation (fibrous vegetable protein-containing material).

[0053] [Evaluation] One expert panelist (training period: 1 year) conducted a sensory evaluation of the following four items: "(1) Fiber texture resembling meat," "(2) Fiber texture resembling fish meat," "(3) Fiber texture resembling boiled crab meat," and "(4) Fiber texture resembling sauteed scallop adductor muscle," using the following 5-point scale. Items that received 4 points or more were rated ○ (good), items that received 2 or 3 points were rated △ (acceptable), and items that received 1 point were rated × (unacceptable).

[0054] (1) Meat-like fibrous texture 5 points: Has a fibrous texture similar to that of meat 4 points: Has a fibrous texture similar to that of meat 3 points: Has a fibrous texture somewhat similar to that of meat 2 points: Has a slight fibrous texture similar to that of meat 1 point: Has a completely different fibrous texture from that of meat

[0055] (2) Fish-like fibrous texture 5 points: Has a fibrous texture similar to fish meat 4 points: Has a fibrous texture similar to fish meat 3 points: Has a fibrous texture somewhat similar to fish meat 2 points: Has a slight fibrous texture similar to fish meat 1 point: Has a completely different fibrous texture from fish meat

[0056] (3) Fibrous texture similar to that of boiled crab meat 5 points: Fibrous texture similar to that of crab meat 4 points: Fibrous texture similar to that of crab meat 3 points: Fibrous texture somewhat similar to that of crab meat 2 points: Fibrous texture slightly similar to that of crab meat 1 point: Completely different from that of crab meat

[0057] (4) Fiber texture similar to that of sauteed scallops 5 points: Fiber texture similar to that of scallops 4 points: Fiber texture similar to that of scallops 3 points: Fiber texture somewhat similar to that of scallops 2 points: Fiber texture slightly similar to that of scallops 1 point: Fiber texture completely different from that of scallops

[0058] The evaluation results for "(1) meat-like fibrous texture" are shown in Table 3, "(2) fish meat-like fibrous texture" are shown in Table 4, "(3) boiled crab meat-like fibrous texture" are shown in Table 5, and "(4) sauteed scallop-like fibrous texture" are shown in Table 6. In Tables 3 to 6 below, "-" indicates that the viscosity of the raw material aqueous solution was high, making it difficult to transport at an air pressure of 0.3 MPa, and therefore a sample for evaluation (fibrous plant protein-containing material) could not be prepared.

[0059]

[0060]

[0061]

[0062]

[0063] As shown in Table 3, it was confirmed that a firm, chewy fibrous texture reminiscent of livestock meat could be achieved by using an aqueous raw material solution containing about 1% by mass of sodium alginate. On the other hand, the sample formed using an aqueous raw material solution containing about 2% by mass of sodium alginate exhibited a crisp texture reminiscent of radish garnish, and did not achieve a meaty fibrous texture.

[0064] As shown in Tables 4 and 5 above, it was confirmed that the fibrous texture of seafood such as fish meat and crab meat, which is soft and falls apart in the mouth, can be achieved by using a raw material aqueous solution containing about 0.2% by mass of sodium alginate. As shown in Table 6 above, it was confirmed that the fibrous texture of sautéed scallops, which is harder than fish meat and seafood and has a chewiness similar to that of livestock meat, can be achieved by using a sample containing 0.2% by mass of sodium alginate and 10% by mass of vegetable protein (soy protein), or a raw material aqueous solution containing about 1% by mass of sodium alginate.

[0065] Next, in Example 3, fibrous plant protein-containing materials were prepared and evaluated using different types of plant protein. The plant proteins used were powdered soybean protein (manufactured by Fuji Oil Co., Ltd.: I: Fujipro FR, II: Fujipro FM, III: New Fujipro AE, IV: Fujipro E, V: Fujipro RK, VI: New Fujipro IJN), broad bean-derived protein powder (broad bean protein powder), mung bean-derived protein powder (mung bean protein powder), pea-derived protein powder (pea protein powder), and fermented soybean refuse.

[0066] [Preparation of okara fermented product] The okara fermented product was prepared using dried okara (dried okara), a by-product produced during the production of tofu or soy milk, as a raw material by the following method. For the enzymatic treatment of the raw material solution, an enzyme solution was used prepared by diluting each of the enzymes arabinase (PECLYVE FILTRATION, manufactured by Soufflet biotechnologies), cellulase (CELLULYVE 50L, manufactured by Soufflet biotechnologies), pectinase (PECTINASE ULTRA SP-L, manufactured by Novozymes Japan Co., Ltd.), and mannanase (Mannanase BGM "Amano" 10, manufactured by Amano Enzyme Inc.) with water.

[0067] First, 100 mL of distilled water was added to 6 g of dried soybean pulp, and the mixture was autoclaved at 121°C for 30 minutes to prepare a raw material solution. Next, each enzyme solution filtered through a 0.22 μm pore size filter was added to the raw material solution to a final concentration of 1 U / mL, and the mixture was stirred overnight at 55°C to allow the reaction. After this enzyme treatment, the mixture was sterilized at 121°C for 30 minutes to obtain a medium substrate.

[0068] Subsequently, spores were obtained by inoculating the Aspergillus oryzae ATCC22788 strain into a maltodextrin agar medium (Sigma-Aldrich). The spores were then suspended in a surfactant solution (Tween 20 0.01%) and added to the medium substrate obtained by the above method to a final concentration of 5.0 × 10 ５ The cells were inoculated at a concentration of 100 cells / ml and cultured for 2 days with shaking (30°C, 180 rpm). The fermented product obtained by the culture was then sterilized by heating at 80°C for 20 minutes and homogenized using a homogenizer (manufactured by VIOLAMO) to obtain the "soybean pulp fermented product."

[0069] [Preparation of evaluation samples] Sodium alginate (AlgNa) (Kimica Co., Ltd., Kimica Algin I-3) was used as a thickener at 0.5% by mass relative to the total mass of the raw aqueous solution, and as vegetable proteins, powdered soybean protein I to VI, powdered broad bean protein, powdered mung bean protein, powdered pea protein, or fermented soybean pulverized product was used at 5% by mass relative to the total mass of the raw aqueous solution, and as starch, tapioca-derived hydroxypropyl starch (Matsutani Marigold, manufactured by Matsutani Chemical Industry Co., Ltd.) was used at 2% by mass relative to the total mass of the raw aqueous solution. After mixing, each powder was dissolved and dispersed by adding it little by little to water being stirred with a stirrer. After stirring this dispersion, the powder mass was pulverized at 3000 rpm using a Kinematica Polytron homogenizer to obtain a raw aqueous solution.

[0070] The thoroughly stirred raw material aqueous solution was placed in a straight one-touch tank manufactured by Musashi Engineering, Inc., and was pumped by applying an air pressure of 0.1 to 0.3 MPa. The pumped raw material aqueous solution was extruded into a fibrous form through a metal plate with multiple 0.5 mm diameter holes into a sufficient amount of a separately prepared 2% by mass calcium lactate aqueous solution. The extruded fibrous molded product was allowed to stand for 15 minutes or more, and then water equivalent to 50% by mass of the total mass of the molded product was removed to obtain a sample for evaluation (fibrous vegetable protein-containing material).

[0071] Each evaluation sample prepared by the above method was compared with a sample prepared using powdered soy protein I (Fujipro FR, manufactured by Fuji Oil Co., Ltd.), and the hardness, elasticity, and color were evaluated sensorily to determine whether there were any differences. The results are shown in Table 7.

[0072]

[0073] As shown in Table 7 above, the samples (fibrous plant protein-containing materials) formed using the raw material aqueous solutions containing powdered soy proteins II to VI showed no difference in hardness, elasticity, or color compared to the sample formed using the raw material aqueous solution containing powdered soy protein I. Furthermore, the samples formed using the raw material aqueous solutions containing powdered broad bean protein, powdered mung bean protein, powdered pea protein, and fermented soybean refuse showed characteristics specific to the species of origin in color, aroma, or taste compared to the sample formed using the raw material aqueous solution containing powdered soy protein I, but showed no difference in hardness or elasticity.

[0074] <Fourth Example> Next, as a fourth example, fibrous vegetable protein-containing materials were prepared using different types of thickeners, and the textures thereof were evaluated.

[0075] [Preparation of Evaluation Sample] As a thickener, kappa carrageenan or iota carrageenan manufactured by Unitec Foods Co., Ltd. was used in an amount of 1.4 mass% relative to the total mass of the raw material aqueous solution, and locust bean gum was used in an amount of 0.6 mass% relative to the total mass of the raw material aqueous solution. As a vegetable protein, powdered soy protein (Fujipro FR manufactured by Fuji Oil Co., Ltd.) was used in an amount of 5 mass% relative to the total mass of the raw material aqueous solution. As a starch, tapioca-derived hydroxypropyl starch (Matsutani Marigold manufactured by Matsutani Chemical Industry Co., Ltd.) was used in an amount of 2 mass% relative to the total mass of the raw material aqueous solution. These were then powder-mixed and then added in small amounts to water being stirred with a stirrer to dissolve and disperse the mixture.

[0076] The raw material aqueous solution was then heated, and methylcellulose manufactured by Unitec Foods Co., Ltd. was added as a thickener in an amount of 0.2% by mass relative to the total mass of the raw material aqueous solution, and dissolved by stirring. The thoroughly stirred raw material aqueous solution was placed in a straight one-touch tank manufactured by Musashi Engineering Inc., and pumped by applying an air pressure of 0.1 to 0.3 MPa. The pumped raw material aqueous solution was extruded into cold water in a fibrous form through a metal plate with multiple 0.5 mm diameter holes, and then water equivalent to 50% by mass of the total mass of the molded body was removed to obtain a sample for evaluation (fibrous vegetable protein-containing material).

[0077] Next, evaluation samples (fibrous plant protein-containing materials) were prepared using the same method and conditions as the above-mentioned samples, except that instead of carrageenan or iota carrageenan and locust bean gum, xanthan gum manufactured by Unitec Foods Co., Ltd. was used at 1% by mass relative to the total mass of the raw material aqueous solution, and locust bean gum manufactured by Unitec Foods Co., Ltd. was used at 1% by mass relative to the total mass of the raw material aqueous solution.

[0078] Agar (manufactured by Ina Food Industry Co., Ltd.) was suspended in water as a thickener to a concentration of 1.5% by mass relative to the total mass of the raw aqueous solution, and dissolved by heating and suspending. Subsequently, powdered soy protein (Fujipro FR manufactured by Fuji Oil Co., Ltd.) was added at 5% by mass relative to the total mass of the raw aqueous solution, tapioca-derived hydroxypropyl starch (Matsutani Marigold manufactured by Matsutani Chemical Industry Co., Ltd.) was added at 2% by mass relative to the total mass of the raw aqueous solution, and methylcellulose was added as a thickener at 0.2% by mass relative to the total mass of the raw aqueous solution, and the mixture was stirred.

[0079] The thoroughly stirred raw material aqueous solution was placed in a straight one-touch tank manufactured by Musashi Engineering Co., Ltd., and was pumped by applying an air pressure of 0.1 to 0.3 MPa. An attempt was made to extrude the pumped raw material aqueous solution into cold water in the form of fibers through a metal plate with multiple holes of 0.5 mm in diameter, but no fibrous vegetable protein-containing material was formed.

[0080] Furthermore, LA gellan gum manufactured by MP Gokyo Food & Chemical Co., Ltd. was used as a thickener in an amount of 2% by mass relative to the total mass of the raw material aqueous solution, powdered soy protein (Fujipro FR manufactured by Fuji Oil Co., Ltd.) was used as a vegetable protein in an amount of 5% by mass relative to the total mass of the raw material aqueous solution, and tapioca-derived hydroxypropyl starch (Matsutani Marigold manufactured by Matsutani Chemical Industry Co., Ltd.) was used as a starch in an amount of 2% by mass relative to the total mass of the raw material aqueous solution. These were mixed in powder form and dispersed by adding the mixture in small amounts to water being stirred with a stirrer.

[0081] The raw material aqueous solution was then heated to dissolve each component. The thoroughly stirred raw material aqueous solution was placed in a straight one-touch tank manufactured by Musashi Engineering, Inc., and pumped by applying an air pressure of 0.1 to 0.3 MPa. The pumped raw material aqueous solution was extruded into a fibrous form through a metal plate with multiple 0.5 mm diameter holes into a sufficient amount of a separately prepared 2% by mass calcium lactate aqueous solution. After allowing to stand for 15 minutes or more after extrusion molding, water equivalent to 50% by mass of the total mass of the molded body was removed to obtain an evaluation sample (fibrous vegetable protein-containing material).

[0082] Furthermore, 5% by mass of curdlan (Mitsubishi Corporation Life Sciences Co., Ltd. CD-ES) as a thickener, based on the total mass of the raw material aqueous solution, 5% by mass of powdered soy protein (Fujipro FR, manufactured by Fuji Oil Co., Ltd.) as a vegetable protein, based on the total mass of the raw material aqueous solution, and 2% by mass of tapioca-derived hydroxypropyl starch (Matsutani Marigold, manufactured by Matsutani Chemical Industry Co., Ltd.) as a starch, based on the total mass of the raw material aqueous solution, were mixed in powder form and dispersed by adding the mixture in small amounts to warm water at a temperature of about 40°C while stirring with a stirrer.

[0083] The raw material aqueous solution was then heated to 50-60°C and stirred to dissolve the components. Next, the pH of the raw material aqueous solution was adjusted to 10 or less and thoroughly stirred, after which it was placed in a straight one-touch tank manufactured by Musashi Engineering Inc., and the mixed solution was delivered to the tank by applying an air pressure of 0.1-0.3 MPa. The delivered raw material aqueous solution was extruded into hot water in the form of fibers through a metal plate with multiple 0.5 mm diameter holes, and then water equivalent to 50% by mass of the total mass of the molded body was removed to obtain a sample for evaluation (fibrous plant protein-containing material).

[0084] As a result, those that were able to form a fibrous vegetable protein-containing material were rated as "○ (pass)", and those that were not were rated as "× (fail)". In addition, the evaluation of heat resistance was rated as "○ (pass)" for those that were able to maintain a fibrous shape when baked in a frying pan at 170 to 180°C, and as "× (fail)" for those that could not maintain a fibrous shape. The above results are summarized in Table 8.

[0085]

[0086] As shown in Table 8 above, all samples except for Sample No. 14, which used agar, were able to form fibrous vegetable protein-containing materials. On the other hand, Samples Nos. 11, 12, and 13, which were made using kappa-carrageenan, iota-carrageenan, or xanthan gum, melted when baked in a frying pan, demonstrating poor heat resistance. In contrast, Samples Nos. 15 and 16, which were made using gellan gum or curdlan, withstood heating in a frying pan and maintained their fibrous shape.

[0087] <Fifth Example> Next, in the fifth example, a fibrous vegetable protein-containing material was prepared by adding oil or fat to the raw material aqueous solution, and the texture thereof was evaluated.

[0088] [Preparation of Evaluation Sample] Sodium alginate (AlgNa) (Kimica Algin I-3, manufactured by Kimica Co., Ltd.) as a thickener was used in an amount of 0.5% by mass relative to the total mass of the raw material aqueous solution, powdered soy protein (Fujipro FR, manufactured by Fuji Oil Co., Ltd.) as a vegetable protein was used in an amount of 5% by mass relative to the total mass of the raw material aqueous solution, and tapioca-derived hydroxypropyl starch (Matsutani Marigold, manufactured by Matsutani Chemical Industry Co., Ltd.) as a starch was used in an amount of 2% by mass relative to the total mass of the raw material aqueous solution. The powders were mixed and added little by little to water being stirred with a stirrer to dissolve and disperse the powders.

[0089] After stirring this dispersion, the powder lumps were pulverized at 3000 rpm using a Polytron homogenizer manufactured by Kinematica, Inc. to obtain a raw solution. Then, to the raw solution, 10 to 50% of solid vegetable oil (botanova) manufactured by Miyoshi Oil & Fats Co., Ltd. or 10 to 20% of commercially available linseed oil was added based on the total mass of the raw solution. The raw solution was thoroughly stirred and placed in a straight one-touch tank manufactured by Musashi Engineering, Inc., and the mixed solution was delivered by applying an air pressure of 0.1 to 0.3 MPa to the tank.

[0090] The raw material aqueous solution was extruded into a fibrous form through a metal plate with multiple 0.5 mm diameter holes into a sufficient amount of a separately prepared 2% by mass calcium lactate aqueous solution. The extruded fibrous molded product was allowed to stand for 15 minutes or more, and then water equivalent to 50% by mass of the total mass of the molded product was removed to obtain a sample (fibrous vegetable protein-containing material) for evaluation.

[0091] The results of a sensory comparison between samples (fibrous vegetable protein-containing materials) formed using raw material solutions containing solid or liquid oils and fats and samples without added oils and fats are shown in Table 9.

[0092]

[0093] The fibers became softer and smoother, and the fibrous texture disappeared in proportion to the concentration of solid or liquid oil added. The fibrous vegetable protein-containing material formed using a raw material aqueous solution containing 10% by mass of solid or liquid oil had a fibrous texture similar to that of white fish. On the other hand, there was no difference in texture between the samples containing solid oil and the samples containing liquid oil when the same amount of oil was added. This result showed that the addition of oil can change the hardness and fibrous texture of the fibers.

[0094] <Sixth Example> Next, as a sixth example, fibrous vegetable protein-containing materials were prepared by changing the amount of vegetable protein in the raw material aqueous solution, and evaluated using the same method and criteria as in the first example described above.

[0095] [Preparation of evaluation samples] Sodium alginate (AlgNa) (Kimica Co., Ltd., Kimica Algin I-3) was used as a thickener at 0.75% by mass relative to the total mass of the raw aqueous solution, and tapioca-derived phosphate cross-linked starch (Glyco Nutrition Foods Co., Ltd., GMIX-K1A) was used as a starch to make 8.0% by mass relative to the total mass of the raw aqueous solution. Further, powdered soy protein (Fuji Oil Co., Ltd., Fujipro FR) was used as a vegetable protein in a range of 0 to 12.5% ​​by mass relative to the total mass of the raw aqueous solution. After powder mixing, each powder was dissolved and dispersed by adding it little by little to water being stirred with a stirrer. After stirring this dispersion, the powder mass was pulverized at 3000 rpm using a Polytron homogenizer manufactured by Kinematica to obtain a raw aqueous solution.

[0096] The thoroughly stirred raw material aqueous solution was placed in a straight one-touch tank manufactured by Musashi Engineering, Inc., and was pumped by applying an air pressure of 0.1 to 0.3 MPa. The pumped raw material aqueous solution was extruded into a fibrous form through a metal plate with multiple 0.5 mm diameter holes into a sufficient amount of a separately prepared 2% by mass calcium lactate aqueous solution. The extruded fibrous molded product was allowed to stand for 15 minutes or more, and then water equivalent to 50% by mass of the total mass of the molded product was removed to obtain a sample for evaluation (fibrous vegetable protein-containing material).

[0097] Table 10 shows the evaluation results of each sample prepared by the above-mentioned method.

[0098]

[0099] As shown in Table 10 above, sample No. 26, which did not contain vegetable protein, and sample No. 25, which was made from a raw material aqueous solution containing 0.1% by mass of vegetable protein, did not have a "fibrous feel" and had a poor texture. Furthermore, sample No. 20, which was made from a raw material aqueous solution containing 12.5% ​​by mass of vegetable protein, had a powdery feel. In contrast, samples No. 21 to 24, which were made from raw material aqueous solutions containing 1 to 10% by mass of vegetable protein, had a fibrous feel, but melted easily in the mouth and were not powdery.

[0100] Seventh Example Next, in the seventh example, fibrous vegetable protein-containing materials were prepared by changing the amount and type of thickener in the raw material aqueous solution, and evaluated using the same method and criteria as in the first example.

[0101] [Preparation of Evaluation Samples] (1) Sodium Alginate As a vegetable protein, powdered soy protein (Fujipro FR manufactured by Fuji Oil Co., Ltd.) was used at 5.0% by mass relative to the total mass of the raw aqueous solution, and tapioca-derived phosphate cross-linked starch (GMIX-K1A manufactured by Glico Nutrition Foods Co., Ltd.) was used at 8.0% by mass relative to the total mass of the raw aqueous solution. Furthermore, sodium alginate (AlgNa) (Kimica Co., Ltd., Kimica Algin I-3) was used as a thickener in a range of 0.1 to 2.5% by mass relative to the total mass of the raw aqueous solution. The powders were mixed and then dissolved and dispersed by adding small amounts to water being stirred with a stirrer. After stirring this dispersion, the powder lumps were pulverized at 3000 rpm using a Kinematica Polytron Homogenizer to obtain a raw aqueous solution. Nos. 27 to 27 were prepared in the same manner and under the same conditions as in Example 6, except that the raw aqueous solution was obtained. Thirty-two evaluation samples (fibrous plant protein-containing materials) were prepared.

[0102] (2) Curdlan Powdered soy protein (Fujipro FR, manufactured by Fuji Oil Co., Ltd.) was used as the vegetable protein at 5.0% by mass, based on the total mass of the raw aqueous solution. Tapioca-derived phosphate cross-linked starch (GMIX-K1A, manufactured by Glico Nutrition Foods Co., Ltd.) was used as the starch at 8.0% by mass, based on the total mass of the raw aqueous solution. Curdlan (CD-ES, manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.) was used as a thickener at concentrations ranging from 1 to 10% by mass, based on the total mass of the raw aqueous solution. The powders were mixed and then added in small amounts to water under stirring. After stirring, the powder lumps were pulverized at 3,000 rpm using a Kinematica Polytron homogenizer to obtain the raw aqueous solution. Evaluation samples Nos. 34 to 41 (fibrous vegetable protein-containing materials) were prepared in the same manner and under the same conditions as in Example 4.

[0103] (3) Gellan Gum Powdered soy protein (Fujipro FR, manufactured by Fuji Oil Co., Ltd.) was used as the vegetable protein at 5.0% by weight, based on the total weight of the raw aqueous solution. Tapioca-derived phosphate cross-linked starch (GMIX-K1A, manufactured by Glico Nutrition Foods Co., Ltd.) was used as the starch at 8.0% by weight, based on the total weight of the raw aqueous solution. Gellan gum (MP HA Gellan Gum, manufactured by Gokyo Food & Chemical Co., Ltd.) was used as a thickener at concentrations ranging from 0.1 to 10% by weight, based on the total weight of the raw aqueous solution. The powders were mixed and then added in small amounts to water under stirring. After stirring, the resulting dispersion was pulverized at 3,000 rpm using a Kinematica Polytron homogenizer to obtain the raw aqueous solution. Evaluation samples Nos. 42 to 51 (fibrous vegetable protein-containing materials) were prepared in the same manner and under the same conditions as in Example 4.

[0104] The evaluation results of each sample prepared by the above-mentioned method are shown in Tables 11 to 13. For comparison, Tables 11 to 13 also show the evaluation results of a fibrous plant protein-containing material (sample No. 33) prepared by the same method and conditions except that no thickener was added.

[0105]

[0106]

[0107]

[0108] As shown in Table 11 above, Sample No. 33, which did not contain any thickener, did not gel sufficiently, and a fibrous vegetable protein-containing material could not be formed. Sample No. 32, which was formed from a raw material aqueous solution containing 0.1% by mass of sodium alginate, was unable to maintain its fibrous shape and was therefore unevaluable. Furthermore, Sample No. 27, which was formed from a raw material aqueous solution containing 2.5% by mass of sodium alginate, exhibited poor melt-in-the-mouth texture and fibrous feel. In contrast, Samples No. 28 to No. 31, which were formed from raw material aqueous solutions containing sodium alginate in the range of 0.2 to 1.5% by mass, exhibited good melt-in-the-mouth texture and no powdery feel, despite their fibrous texture.

[0109] As shown in Table 12 above, in Sample No. 41 containing 1% by mass of curdlan and Sample No. 40 containing 2% by mass of curdlan, the aqueous raw material solution did not gel sufficiently, and a fibrous vegetable protein-containing material could not be formed. Furthermore, Sample No. 39, which was formed from an aqueous raw material solution containing 3% by mass of curdlan, and Sample No. 38, which was formed from an aqueous raw material solution containing 3.5% by mass of curdlan, lacked a fibrous feel and had an inferior texture.

[0110] In Sample No. 34, which contained 10% by mass of curdlan, the raw material flour formed lumps, making it impossible to uniformly mix the vegetable protein and starch into the raw material aqueous solution, and thus a fibrous vegetable protein-containing material could not be formed. Sample No. 35, which was formed from a raw material aqueous solution containing 7% by mass of curdlan, was poor in all respects of melt-in-the-mouth texture, powdery feel, and fibrous texture. In contrast, Samples No. 36 and No. 37, which were formed from raw material aqueous solutions containing curdlan in the range of 4 to 5% by mass, had good melt-in-the-mouth texture while still having a fibrous texture, and were not powdery at all.

[0111] As shown in Table 13 above, in No. 51, which contained 0.1% by mass of gellan gum, the raw material aqueous solution did not gel sufficiently, and a fibrous vegetable protein-containing material could not be formed. On the other hand, in No. 42, which contained 10% by mass of gellan gum, the raw material flour became lumpy, and the vegetable protein and starch could not be uniformly mixed into the raw material aqueous solution, and a fibrous vegetable protein-containing material could not be formed.

[0112] Furthermore, Sample No. 43, which was made from a raw material aqueous solution containing 5% by mass of gellan gum, was poor in all aspects of melt-in-the-mouth, powdery texture, and fibrous texture, while Sample No. 44, which was made from a raw material aqueous solution containing 4.5% by mass of gellan gum, was poor in melt-in-the-mouth and powdery texture. In contrast, Samples No. 45 to No. 50, which were made from raw material aqueous solutions containing gellan gum in the range of 0.5 to 4% by mass, had good melt-in-the-mouth texture while still having a fibrous texture and were not powdery.

[0113] <Example 8> Next, in Example 8, fats and oils were added to the raw material aqueous solution to prepare a material containing fibrous vegetable protein, and the effect of adding fats and oils was confirmed by evaluating the material using the same method and criteria as in Example 1.

[0114] [Preparation of Evaluation Sample] Sodium alginate (AlgNa) (Kimica Algin I-3, manufactured by Kimica Co., Ltd.) as a thickener was used in an amount of 0.5% by mass relative to the total mass of the raw material aqueous solution, powdered soy protein (Fujipro FR, manufactured by Fuji Oil Co., Ltd.) as a vegetable protein was used in an amount of 5% by mass relative to the total mass of the raw material aqueous solution, and tapioca-derived phosphate cross-linked starch (GMIX-K1A, manufactured by Glico Nutrition Foods Co., Ltd.) as a starch was used in an amount of 2% by mass relative to the total mass of the raw material aqueous solution. The powder was then added little by little to water being stirred with a stirrer to dissolve and disperse the powder.

[0115] After stirring this dispersion, the powder lumps were pulverized at 3000 rpm using a Polytron homogenizer manufactured by Kinematica, and then solid vegetable oil (Botanova) manufactured by Miyoshi Oil & Fats Co., Ltd. was added in an amount of 0.1 to 70% based on the total mass of the raw material aqueous solution, and the mixture was thoroughly stirred to prepare evaluation samples No. 52 to No. 57 (fibrous vegetable protein-containing materials) in the same manner and under the same conditions as in Example 6.

[0116] The evaluation results of each sample prepared by the above-mentioned method are shown in Table 14. For comparison, Table 14 also shows the evaluation results of a fibrous plant protein-containing material (sample No. 58) prepared by the same method and conditions except that no oil or fat was added.

[0117]

[0118] As shown in Table 14 above, samples No. 54 to No. 57, in which fats and oils were added in an amount ranging from 0.1 to 50% based on the total mass of the aqueous raw material solution, had improved melt-in-the-mouth texture compared to sample No. 58, in which no fats and oils were added. Specifically, sample No. 58 received an average rating of 4 points, while samples No. 54 to No. 57 received an average rating of 5 points, both of which were given a rating of 5 by the two expert panelists. On the other hand, in samples No. 53, in which the amount of fat and oil was 60% by mass, and No. 52, in which the amount of fat and oil was 70% by mass, the raw material flour formed lumps, and it was not possible to uniformly mix the vegetable protein and starch into the aqueous raw material solution, and a fibrous vegetable protein-containing material could not be formed.

[0119] <Ninth Example> Next, in the ninth example, a fibrous vegetable protein-containing material was prepared by adding pregelatinized rice flour to the raw material aqueous solution instead of starch, and was evaluated using the same method and criteria as in the first example.

[0120] [Preparation of Evaluation Samples] Sodium alginate (AlgNa) (Kimica Co., Ltd., Kimica Algin I-3) was used as a thickener at 0.75% by mass relative to the total mass of the raw aqueous solution, and powdered soy protein (Fuji Oil Co., Ltd., Fujipro FR) was used as a vegetable protein at 5% by mass relative to the total mass of the raw aqueous solution. Pregelatinized rice flour (Takai Foods Co., Ltd., JU-800A) was added in the range of 0.5 to 15% by mass relative to the total mass of the raw aqueous solution. After powder mixing, each powder was dissolved and dispersed by adding it little by little to water being stirred with a stirrer. After stirring this dispersion, the powder mass was pulverized at 3000 rpm using a Kinematica Polytron homogenizer to obtain a raw aqueous solution. Nos. 60 to 66 evaluation samples (fibrous vegetable protein-containing materials) were prepared in the same manner and under the same conditions as in Example 1.

[0121] The evaluation results of each sample prepared by the above-mentioned method are shown in Table 15. For comparison, Table 15 also shows the evaluation results of a fibrous plant protein-containing material (sample No. 59) prepared by the same method and conditions but without adding pregelatinized rice flour.

[0122]

[0123] As shown in Table 15 above, sample No. 59, which did not contain pregelatinized rice flour, had an inferior melt-in-the-mouth texture compared to samples containing pregelatinized rice flour. Furthermore, samples No. 60 and No. 61, which were made from aqueous raw material solutions containing more than 8% by mass of pregelatinized rice flour, felt powdery. In contrast, samples No. 62 to No. 66, which were made from aqueous raw material solutions containing 0.5 to 8% pregelatinized rice flour, had a fibrous texture but also a good melt-in-the-mouth texture and were not powdery.

[0124] From the above results, it was confirmed that the present invention can produce a plant protein-containing material that has a texture similar to that of muscle fiber, and can realize a quasi-meat (meat substitute) food that does not rely on animal protein.

Claims

1. A method for producing a fibrous vegetable protein-containing material, comprising the step of forming an aqueous raw material solution containing 1 to 10% by mass of vegetable protein, one thickener selected from 0.2 to 1.5% by mass of sodium alginate, 0.5 to 4% by mass of gellan gum, and 4 to 5% by mass of curdlan, and 0.5 to 8% by mass of starch into a fibrous form.

2. A method for producing a fibrous plant protein-containing material according to claim 1, wherein the raw material aqueous solution further contains 0.1 to 50% by mass of fats and oils.

3. A method for producing a fibrous plant protein-containing material according to claim 1 or 2, which produces a fibrous plant protein-containing material containing 25 to 200 parts by mass of a thickener selected from sodium alginate, gellan gum and curdlan, and 12.5 to 2,000 parts by mass of the plant protein, per 100 parts by mass of the starch.

4. A method for producing a fibrous plant protein-containing material according to any one of claims 1 to 3, which produces a fibrous plant protein-containing material having a diameter of 0.1 to 2 mm.

5. A method for producing a fibrous vegetable protein-containing material, comprising the step of forming an aqueous raw material solution containing 1 to 10% by mass of vegetable protein, one thickener selected from 0.2 to 1.5% by mass of sodium alginate, 0.5 to 4% by mass of gellan gum, and 4 to 5% by mass of curdlan, and 0.5 to 8% by mass of pregelatinized rice flour into a fibrous form.

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