Fat mass simulated structure, method for producing fat mass simulated structure, and meat substitute

Abstract

The present invention provides a fat mass simulated structure comprising: a granular material having a push-in strength at 10°C of 2×103 N / m2 or more; and an ionic cross-linked polymer which is cross-linked by ions. The granular material has a volume average grain size of 50 μm to 500 μm; the granular material contains vegetable oil at 30 mass% or more with respect to the entire granular material, the vegetable oil having an unsaturated fatty acid ratio of 50 mass% or more and has a melting point of 0°C or less; and the granular material is in liquid form at 35°C and in solid form at 10°C. The present invention also provides: a method for producing a fat mass simulation structure; and a meat substitute.

Description

Fat lump simulated structure, method for manufacturing fat lump simulated structure, and meat substitute

[0001] The present disclosure relates to a simulated fat mass structure, a method for manufacturing a simulated fat mass structure, and a meat substitute.

[0002] In recent years, from the viewpoint of maintaining health, etc., people have been refraining from consuming livestock meat and instead consuming meat foods made from plant-derived protein such as soybeans (hereinafter sometimes referred to as "meat substitutes"). Under these circumstances, attempts have been made to incorporate ingredients with a texture similar to fat into meat substitutes in order to make the texture, flavor, etc. of meat substitutes closer to that of livestock meat. Attempts have also been made to develop substitutes for animal fat. Accordingly, various developments have been made.

[0003] Patent Document 1 proposes "a fat block composition comprising granules containing fats and oils having a melting point of 0.1°C or higher and an edible ionically cross-linkable polymer cross-linked with cations, wherein the average particle size of the granules is 50 μm or more and 500 μm or less."

[0004] Patent Document 2 proposes a composition comprising an ionic complex formed from at least one ionizable emulsifier or a salt thereof and one or more substances selected from the group consisting of an ionizable polypeptide, a salt thereof, an ionizable hydrocolloid, and a salt thereof, in the presence of a crosslinking agent when the charges on the emulsifier, polypeptide, and hydrocolloid are of the same sign.

[0005] Patent Document 3 proposes a method for making an oleogel for a plant-based meat analog, including "combining a gelling agent with an oil, co-melting the gelling agent and the oil at a certain temperature to form a melt, dispersing at least one ingredient in the melt to form a mixture, and cooling the mixture to form a solidified oleogel."

[0006] Patent Document 1: International Publication No. 2023 / 008581 Patent Document 2: Japanese Patent Publication No. 7-502172 Patent Document 3: Japanese Patent Publication No. 2024-508889

[0007] The fat contained in livestock meat is elastic and has a unique texture in which oil seeps out when chewed, and the properties of the fat are factors that greatly affect the texture and flavor of the meat when eaten. Therefore, in order to create a texture similar to that of fat, it is preferable that the simulated fat mass structure releases a large amount of oil when chewed, resulting in a juicy texture. Furthermore, since meat substitutes containing the simulated fat mass structure are cooked by heating, the simulated fat mass structure is also desired to be heat resistant during cooking. Furthermore, due to health-conscious trends and other factors, there is also a demand for the use of vegetable oils with a high proportion of unsaturated fatty acids.

[0008] The present disclosure has been made in consideration of the above-mentioned circumstances. An object of an embodiment of the present disclosure is to provide a fat lump simulant composition that uses vegetable oil with a high proportion of unsaturated fatty acids and that has a juicy texture when chewed and excellent heat resistance, a method for producing the fat lump simulant composition, and a meat substitute. In the present disclosure, vegetable oil with a high proportion of unsaturated fatty acids specifically means vegetable oil with an unsaturated fatty acid ratio of 50% by mass or more.

[0009] The present disclosure includes the following aspects.

[0010] <1> Indentation strength at 10°C is 2 x 10 ３ N / m ２and an ionically cross-linkable polymer cross-linked with a cation, wherein the granules have a volume average particle size of 50 μm or more and 500 μm or less, and the granules contain 30 mass% or more of a vegetable oil having an unsaturated fatty acid ratio of 50 mass% or more and a melting point of 0° C. or less, relative to the total amount of the granules, and the granules are liquid at 35° C. and solid at 10° C. <2> The fat lump-simulated structure according to <1>, wherein the oil phase contains at least one structuring agent selected from the group consisting of vegetable wax, fat-soluble cellulose polymer, long-chain saturated fatty acid, long-chain alcohol, acylglycerol, sorbitan ester, phospholipid, plant sterol, and γ-oryzanol. <3> The fat lump simulated structure according to <1> or <2>, wherein the vegetable oil having an unsaturated fatty acid ratio of 50% by mass or more and a melting point of 0°C or less includes at least one oil selected from the group consisting of canola oil, sunflower oil, corn oil, linseed oil, olive oil, soybean oil, peanut oil, grape seed oil, sesame oil, argan oil, safflower oil, perilla oil, rapeseed oil, camellia oil, rice bran oil, and algae oil. <4> The fat lump simulated structure according to any one of <1> to <3>, wherein the CV value of the particle size of the granules is 40% or less.

[0011] <5> A composition comprising a first aqueous phase containing a surfactant and 30% by mass or more of a vegetable oil having an unsaturated fatty acid ratio of 50% by mass or more and a melting point of 0°C or less relative to the total amount of the oil phase, and having an indentation strength of 2 x 10 at 10°C ３ N / m ２A method for producing a simulated fat mass structure, comprising: step A of emulsifying the oil phase described above under conditions in which both the first aqueous phase and the oil phase are liquid to prepare an oil-in-water emulsion A; step B of cooling the emulsion A prepared in step A to 20°C or below to prepare a liquid B containing particulates formed by solidifying the oil phase; step C of mixing the liquid B prepared in step B with a second aqueous phase containing a cationic cross-linkable polymer to prepare a liquid C; and step D of contacting the liquid C prepared in step C with a third aqueous phase containing a divalent or higher cation to cross-link the cationic cross-linkable polymer. <6> A method for producing a simulated fat mass structure according to <5>, wherein the surfactant comprises at least one selected from the group consisting of a sucrose fatty acid ester, a fatty acid salt, and a glycerin fatty acid ester. <7> The method for producing a fat mass-mimicking structure according to <5> or <6>, wherein the oil phase liquid contains at least one structuring agent selected from the group consisting of vegetable wax, fat-soluble cellulose polymer, long-chain saturated fatty acid, long-chain alcohol, acylglycerol, sorbitan ester, phospholipid, plant sterol, and γ-oryzanol.

[0012] <8> A meat substitute comprising a lean meat-like portion containing protein and the fat lump mimic structure according to any one of <1> to <4>.

[0013] According to an embodiment of the present disclosure, a fat lump simulated structure, a method for manufacturing a fat lump simulated structure, and a meat substitute are provided that use vegetable oil with a high proportion of unsaturated fatty acids and have a juicy texture when chewed and excellent heat resistance.

[0014] Hereinafter, an embodiment of the present disclosure will be described as an example. These descriptions and examples are intended to illustrate the embodiments and do not limit the scope of the invention. In the numerical ranges described in stages in this disclosure, the upper or lower limit value described in one numerical range may be replaced with the upper or lower limit value of another numerical range described in stages. Furthermore, in the numerical ranges described in this disclosure, the upper or lower limit value of that numerical range may be replaced with a value shown in an example.

[0015] Each component may contain multiple corresponding substances. When referring to the amount of each component in a composition, if multiple substances corresponding to each component are present in the composition, it means the total amount of those multiple substances present in the composition unless otherwise specified. In the present disclosure, the term "process" includes not only an independent process but also a process that cannot be clearly distinguished from other processes, as long as the intended purpose of the process is achieved. In the present disclosure, a combination of two or more preferred embodiments is a more preferred embodiment.

[0016] In this disclosure, normal temperature means 25°C.

[0017] <Fat mass simulation structure> The fat mass simulation structure according to the present disclosure has an indentation strength of 2×10 at 10° C. ３ N / m ２ and an ionically cross-linkable polymer cross-linked with cations, wherein the volume average particle size of the granules is 50 μm or more and 500 μm or less, the granules contain 30 mass% or more of vegetable oil having an unsaturated fatty acid ratio of 50 mass% or more and a melting point of 0°C or less relative to the total amount of the granules, and the granules are liquid at 35°C and solid at 10°C.

[0018] In the following, the granular material contained in the fat-simulating composition of the present disclosure will also be referred to as a "specific granular material," and the "vegetable oil having an unsaturated fatty acid ratio of 50% by mass or more and a melting point of 0°C or less" will also be referred to as a "specific vegetable oil."

[0019] The simulated fat mass structure according to the present disclosure has a juicy texture when chewed and excellent heat resistance.

[0020] In the present disclosure, the term "juicy texture" refers to a texture in which liquid components contained in a simulated fat mass structure overflow from the simulated fat mass structure when the simulated fat mass structure is masticated. In the present disclosure, the juicy texture of a simulated fat mass structure is determined by the liquid leakage ratio when the simulated fat mass structure is pressurized. Details of the method for measuring the liquid leakage ratio when pressurized will be described later.

[0021] In the present disclosure, "heat resistance" means that when the simulated fat mass structure is heated (e.g., at 60°C to 150°C), leakage of liquid components from the simulated fat mass structure is suppressed, thereby maintaining the shape of the simulated fat mass structure. In the present disclosure, the heat resistance of the simulated fat mass structure is determined by the liquid leakage ratio when the simulated fat mass structure is heated. Details of the method for measuring the liquid leakage ratio when heated will be described later.

[0022] The fat contained in livestock meat is composed of numerous fat cells containing fats and oils. Therefore, the fat contained in livestock meat is similar to a state containing numerous oil droplets. A simulated fat mass structure is a structure that mimics the fat contained in such livestock meat. The use of vegetable oils with a high unsaturated fatty acid ratio in simulated fat mass structures is useful for creating a juicy texture and addressing health-conscious consumers, so there is a high demand for vegetable oils with a high unsaturated fatty acid ratio. On the other hand, the use of vegetable oils with a high unsaturated fatty acid ratio tends to reduce the particle size of the granules contained in the simulated fat mass structure (e.g., less than 50 μm). This is presumably because granules formed containing vegetable oils with a high unsaturated fatty acid ratio are liquid or soft solids at typical manufacturing temperatures for simulated fat mass structures (e.g., 5°C to 30°C), and the shear force of stirring applied to such granules during the manufacturing of the simulated fat mass structure reduces the particle size. Since granules with small particle diameters contain a small amount of oil, it is difficult to obtain a juicy texture when chewing the simulated fat lump structure. Furthermore, since foods containing the simulated fat lump structure (e.g., meat substitutes) are cooked by heating, it is also desirable for the simulated fat lump structure to be heat resistant. Furthermore, it is desirable for the granules (i.e., oil phase) contained in the simulated fat lump structure to be liquid at the temperature at which the simulated fat lump structure is eaten, from the viewpoint of obtaining a juicy texture in the mouth, and to be solid at the temperature at which the simulated fat lump structure is stored, such as by refrigeration, from the viewpoint of preventing oil leakage during the manufacturing process and storage.

[0023] In response to the above-mentioned situation, the simulated fat mass structure according to the present disclosure contains specific granules, and therefore has an excellent juicy texture when chewed, even though it is made using vegetable oil with a high proportion of unsaturated fatty acids. ３ N / m ２ For these reasons, even though the specific vegetable oil is contained, the specific granules can have a volume average particle size of 50 μm or more and 500 μm or less, which contributes to a juicy texture when chewed. Furthermore, since the specific granules are liquid at 35°C, when the simulated fat lump structure is eaten, the liquid components overflow from the simulated fat lump structure upon chewing, resulting in a juicy texture. Furthermore, since the specific granules are solid at 10°C, they are also excellent at inhibiting oil leakage from the simulated fat lump structure when stored in a refrigerator, etc. Furthermore, the simulated fat lump structure according to the present disclosure has excellent heat resistance because it contains an ionically cross-linked polymer cross-linked with cations.

[0024] Patent Documents 1 to 3 all use vegetable oils with a high ratio of unsaturated fatty acids, and do not pay attention to achieving both a juicy texture when chewed and heat resistance.

[0025] In the simulated fat mass structure according to the present disclosure, the specific particulate matter may constitute an oil phase and may be a phase (i.e., a dispersed phase) dispersed in a phase (i.e., a continuous phase) containing an ionically cross-linkable polymer cross-linked with a cation. The specific particulate matter may be present in its entirety embedded in the simulated fat mass structure, or may be present with a portion exposed from the surface of the simulated fat mass structure.

[0026] In the present disclosure, the term "aqueous phase" is used as a term for the oil phase in the process of producing a simulated fat lump structure. In the process of producing a simulated fat lump structure, the aqueous phase may be a liquid containing water and a surfactant, a liquid containing water and an ionically cross-linkable polymer, or a liquid containing water and a salt containing a cation, and each of these liquids may contain other components. The water contained in the aqueous phase is not particularly limited as long as it is water that can be used in food. Details of the method for producing a simulated fat lump structure will be described later.

[0027] (Specific granules) - Characteristics of specific granules - Indentation strength at 10°C The simulated fat mass structure according to the present disclosure has an indentation strength of 2 x 10 at 10°C. ３ N / m ２ The granular material includes a granular material having an indentation strength of 2×10 or more at 10°C. ３ N / m ２ With the above, the specific granular material has a certain level of strength or more, and therefore, when chewing the simulated fat mass structure, a good juicy feeling can be obtained.

[0028] The indentation strength at 10°C is 2 x 10 ３ N / m ２ ~1 x 10 ８ N / m ２ is preferred, and 5 × 10 ３ N / m ２ ~5 x 10 ７ N / m ２ is more preferable, and 1×10 ４ N / m ２ ~1 x 10 ７ N / m ２ is more preferred.

[0029] The indentation strength at 10°C of the particulate material contained in the simulated fat mass structure is measured by the method described below.

[0030] - Sample Preparation Samples are prepared from the simulated fat lump structure using the following method. The simulated fat lump structure is placed on a hot plate heated to 90°C and heated to melt oils such as fats and oils. This heated simulated fat lump structure is pressed using a pressure means (e.g., pliers) to filter out the liquid contained in the simulated fat lump structure, including water-soluble and oil-soluble substances. The filtrate is collected and heated at 60°C for 24 hours, causing the filtrate to separate into an aqueous phase and an oil phase. The separated oil phase is collected and used as the sample.

[0031] If it is difficult to recover the oil phase from the fat lump simulation structure using the above method, the type and content of the components forming the oil phase can be analyzed, and a sample can be prepared with the same component composition as the analysis results and used.

[0032] When the components of the particulate material (i.e., the oil phase) are known, an oil phase prepared from the known oil phase components can be used as a sample. For example, in the case of the fat mass simulation structure prepared in the Examples described below, the prepared oil phase can be used as a sample.

[0033] Measurement method: 10 g of the sample prepared as described above is weighed out and sealed in a 30 mL glass vial. The glass vial filled with the sample is then placed in a refrigerator (manufactured by Hoshizaki Corporation) and left to stand overnight. After standing, the glass vial is removed from the refrigerator and left to stand at room temperature (25°C). The liquid temperature of the sample is measured with a digital thermometer (manufactured by Chino Corporation) to confirm that it is within 10°C ± 0.5°C, and measurement is carried out using the following equipment and measurement conditions.

[0034] (Apparatus used) Tensipresser My Boy II system (manufactured by Taketomo Electric Co., Ltd.) (Measurement conditions) Test method: ONEBITE Push-in speed: 2 mm / sec Probe shape: φ10 mm spherical plunger (Measurement procedure) The probe is pushed into the sample under the above conditions, and the largest value of the time history of the push-in force obtained by the measurement is used. The measurement is performed twice, and the arithmetic average of the two measured values, rounded to the first decimal place, is used as the push-in strength of the granular material.

[0035] The compression strength of the specific granules can be adjusted, for example, by the type and content of the specific vegetable oil and the type and content of other ingredients (for example, structuring agent).

[0036] Volume Average Particle Size The volume average particle size of the specific granular material is 50 μm or more and 500 μm or less, preferably 50 μm or more and 400 μm or less, and more preferably 90 μm or more and 300 μm or less.

[0037] When the volume average particle size of the specific granules is 50 μm or more, the amount of oil released when the simulated fat lump structure is chewed is likely to be improved. When the volume average particle size of the specific granules is 500 μm or less, the particle size of the specific granules becomes small, so when the simulated fat lump structure is visually inspected, it becomes difficult to visually recognize that a large number of granules are contained in the simulated fat lump structure. Therefore, the appearance of the simulated fat lump structure becomes closer to the fat contained in livestock meat. Furthermore, when the volume average particle size of the specific granules is 500 μm or less, the particle size of the specific granules becomes small, so the simulated fat lump structure tends to have a smooth texture on the tongue when eaten. Therefore, the texture of the simulated fat lump structure is also likely to be better.

[0038] In the present disclosure, the volume average particle diameter is measured by the following method. The procedure for measuring the volume average particle diameter is described below. A simulated fat mass structure is immersed for one hour in an aqueous solution of 100 mM ethylenediamine-N,N,N',N'-sodium tetraacetate (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) adjusted to 10°C. After one hour, the floating particles are recovered from the simulated fat mass structure by gravity separation and placed in a 60 mm diameter polystyrene Petri dish. At this time, the recovered particles are made to not overlap in the depth direction of the Petri dish. The particles recovered in the Petri dish are then observed with a transmission optical microscope and photographed at 5x objective magnification. More than 200 images of the particles are selected from the captured image, and the circle-equivalent diameter (the diameter of a perfect circle equivalent to the area of ​​the image of the particle) of each particle is calculated using image processing software (e.g., ImageJ). The volume average particle diameter Mv is calculated as follows. Assume that there are n1, n2, ..., nk particles with particle diameters d1, d2, ..., dk, respectively, in order of smallest particle diameter. Also, the volume of each particle is Vi. In this case, the volume average particle diameter Mv can be calculated using the following formula.

[0039]

[0040] Fluidity The specific granules are liquid at 35°C and solid at 10°C. Because the specific granules are liquid at 35°C, the amount of oil released when the simulated fat lump structure is chewed is more likely to increase, and the simulated fat lump structure has an excellent juicy texture. Because the specific granules are solid at 10°C, they are excellent at inhibiting oil leakage from the simulated fat lump structure during storage.

[0041] In the present disclosure, the terms "liquid" and "solid" are used as indicators for determining whether an object has fluidity. Whether an object is "liquid" or "solid" is determined using the determination method shown below.

[0042] A sample is prepared as an object to be used to determine whether it has fluidity. 10 g of the sample is weighed into a 30 mL glass vial. After adjusting the temperature of the contents (sample) in the glass vial to the temperature conditions to be measured, the glass vial is tilted 90 degrees. If the entire contents flow and move within 5 seconds, it is judged to be "liquid-like." If the entire contents do not flow within 5 seconds, it is judged to be "solid-like."

[0043] In the present disclosure, whether the granular material contained in the simulated fat mass structure is liquid at 35° C. and solid at 10° C. is determined in the above-described determination method by adjusting the temperature of the contents (sample) weighed in the glass vial to 35° C.±0.5° C. or 10° C.±0.5° C. Specifically, the presence or absence of fluidity of the granular material contained in the simulated fat mass structure is determined by the determination method described in the Examples section below.

[0044] CV Value of Particle Size The CV value (coefficient of variation) of the particle size of the granules is preferably 40% or less, more preferably 35% or less, and even more preferably 30% or less.

[0045] Granules with a small particle size contain a small amount of oil and fat. Therefore, if granules with a small particle size are included, the amount of oil released when the simulated fat lump structure is chewed is likely to be small. On the other hand, granules with a large particle size are unstable, and therefore oil and fat are likely to leak from the granules when cooked, such as by heating. For the above reasons, in order to obtain a simulated fat lump structure that contains a large amount of oil but is stably maintained during storage, but releases a large amount of oil when chewed, it is preferable that there is little variation in particle size due to the presence of granules with a small particle size and granules with a large particle size. In other words, it is preferable that the particle size distribution of the granules contained in the simulated fat lump structure is narrower. By setting the CV value of the particle size of the granules to 40% or less, the particle size of the granules contained in the simulated fat lump structure is likely to be nearly uniform. Therefore, it is likely to result in a simulated fat lump structure that has a good texture when chewed and releases a large amount of oil.

[0046] The CV value of particle size is a value calculated by the following formula: CV value of particle size (%) = (standard deviation of equivalent circle diameters of granules / volume average particle diameter of granules) x 100, where the average particle diameter of granules is a value measured by the method described above. The standard deviation of equivalent circle diameters of granules is the standard deviation of the equivalent circle diameters of 200 granules calculated in measuring the volume average particle diameter of the granules.

[0047] - Composition of Granules - <Specific Vegetable Oil> The specific granules contain a vegetable oil (specific vegetable oil) having an unsaturated fatty acid ratio of 50% by mass or more and a melting point of 0° C. or less. The content of the specific vegetable oil is 30% by mass or more, preferably 35% to 99% by mass, and more preferably 40% to 98% by mass, based on the total amount of the specific granules.

[0048] The specific granules may contain only one type of specific vegetable oil, or may contain two or more types.

[0049] In this disclosure, the unsaturated fatty acid ratio of fats and oils can be confirmed by a method conforming to AOAC 996.06, the official method of AOAC (Association of Official Analytical Chemists) International. When the unsaturated fatty acid ratio of fats and oils can be confirmed by a catalog value, the catalog value is used. In this disclosure, the melting point of fats and oils is measured in accordance with the "Standard Methods for the Analysis of Fats, Oils, and Related Materials 2.2.4.2 (1996) 1996 Edition, Established by the Japan Oil Chemists' Society." Note that fats and oils are a concept that encompasses liquid oils and solid oils, and specific vegetable oils are included in the definition of fats and oils.

[0050] Specific examples of specific vegetable oils include, from the viewpoint of the juicy feeling felt when chewing the fat mass simulated structure, canola oil (93.0%), sunflower oil (72.3%), corn oil (86.6%), linseed oil (86.0%), olive oil (85%), soybean oil (84.7%), peanut oil (81.7%), grape seed oil (88.2%), sesame oil (84.6%), argan oil (81.8%), safflower oil (90.4% to 92.7%), perilla oil (91.0%), rapeseed oil (91.2%), camellia oil (88.8%), rice bran oil (79.6%), and algae oil (82.0%). The numerical values ​​in parentheses (%) following the specific examples indicate the unsaturated fatty acid ratio.

[0051] From the viewpoints of being easily available, not having a strong scent, and not interfering with the flavor of the fat lump simulated structure, the specific vegetable oil preferably includes at least one oil selected from the group consisting of linseed oil, grapeseed oil, canola oil, sunflower oil, corn oil, soybean oil, safflower oil, perilla oil, rapeseed oil, and rice bran oil, and even more preferably includes at least one oil selected from linseed oil and grapeseed oil.

[0052] Structuring Agent The specific granules preferably contain a structuring agent. In the present disclosure, the structuring agent refers to a component that acts on the components contained in the granules to induce structuring of the granules. The structuring agent may be an oil phase structuring agent. Examples of structuring include gelation, thickening, crystallization, etc.

[0053] From the viewpoints of ease of solubility in the specific vegetable oil and strength of structuring, the structuring agent preferably contains at least one structuring agent selected from the group consisting of vegetable wax, fat-soluble cellulose polymer, long-chain saturated fatty acid, long-chain alcohol, acylglycerol, sorbitan ester, phospholipid, plant sterol, and γ-oryzanol, more preferably at least one selected from the group consisting of vegetable wax, long-chain saturated fatty acid, γ-oryzanol, phospholipid, and fat-soluble cellulose polymer, and even more preferably at least one selected from the group consisting of vegetable wax, long-chain fatty acid, γ-oryzanol, and phospholipid.

[0054] The specific particulate material may contain only one type of structuring agent, or may contain two or more types.

[0055] Examples of vegetable waxes include CT wax (urushi wax), rice wax, sugarcane wax, carnauba wax, and Japan Wax. CT wax and Japan Wax are preferred because they facilitate adjusting the melting point of the granules to 35°C or below when mixed with specific vegetable oils. Examples of fat-soluble cellulose polymers include methyl cellulose, ethyl cellulose, and hydroxypropyl cellulose. Examples of long-chain saturated fatty acids include those having 10 to 22 carbon atoms, such as myristic acid, stearic acid, and palmitic acid. The long-chain saturated fatty acids may also be constituent fatty acids of animal and vegetable oils and fats. Examples of animal and vegetable oils and fats include coconut oil, palm oil, and cocoa butter. Examples of long-chain alcohols include those having 14 to 22 carbon atoms, such as myristyl alcohol and stearyl alcohol. Examples of acylglycerols include 1,3-dipalmitoyl-2-oleoylglycerin (POP). Examples of sorbitan esters include sorbitan laurate and sorbitan monostearate. Examples of phospholipids include monoglycerides of phosphate, lecithin, and enzymatically hydrolyzed lecithin. Examples of plant sterols include β-sitosterol, phytosterol, and campesterol.

[0056] The content of the structuring agent is preferably 1% by mass to 50% by mass, more preferably 3% by mass to 40% by mass, and even more preferably 5% by mass to 30% by mass, relative to the total amount of the specific granular material.

[0057] Water: In some applications, the specific granules preferably contain water. There are no particular limitations on the water, as long as it is water that can be used in food.

[0058] When the specific granules contain water, in addition to the specific vegetable oil, water is also released from the simulated fat mass structure when the simulated fat mass structure is chewed, which may result in a texture that is more similar to the fat contained in livestock meat. Also, when the granules contain water, it becomes easier to incorporate water-soluble ingredients (for example, seasonings such as umami ingredients, flavorings, etc.) into the granules, making it easier to create a texture that is more similar to the fat contained in livestock meat.

[0059] The water content is preferably 1% by mass or more and 90% by mass or less, more preferably 5% by mass or more and 70% by mass or less, and even more preferably 10% by mass or more and 50% by mass or less, relative to the amount of specific vegetable oil contained in the specific granules.

[0060] Other additives Examples of other additives include seasonings, acidulants, bittering agents, spices, sweeteners, antioxidants, colorants, color formers, fragrances, stabilizers, preservatives, refractive index adjusters, etc. The content of other additives is preferably 0% by mass or more and 25% by mass or less with respect to the entire specific granules.

[0061] (Ionically cross-linkable polymer cross-linked with cations) The fat mass simulated structure according to the present disclosure contains an ionically cross-linkable polymer cross-linked with cations. The ionically cross-linkable polymer is an edible ionically cross-linkable polymer. Here, "edible" means that it has no adverse effects on human health when orally ingested. "Ionically cross-linkable polymer" means a polymer that cross-links by reacting with ions.

[0062] The edible ion-crosslinkable polymers include those containing a carboxyl group, a carboxylate anion group (-COO －), sulfo group, and sulfonic acid anion group (—SO ３ － ) Examples of the edible ionically cross-linkable polymer include alginic acid, carrageenan, low methoxyl (LM) pectin, high methoxyl (HM) pectin, and deacylated (LA) gellan gum. From the viewpoint of improving the heat resistance of the fat mass simulated structure, the edible ionically cross-linkable polymer is preferably at least one selected from the group consisting of alginic acid, LM pectin, and LA gellan gum.

[0063] The viscosity of a 1% by mass aqueous solution of the edible ionically crosslinkable polymer (an aqueous solution containing 1% by mass of the ionically crosslinkable polymer relative to the entire aqueous solution) is preferably 10 mPa·s to 3000 mPa·s, and more preferably 20 mPa·s to 1000 mPa·s.

[0064] The viscosity of a 1% by mass aqueous solution of the edible ionically crosslinkable polymer is a value measured using a tuning fork vibro viscometer at a temperature of 20° C. As the tuning fork vibro viscometer, for example, an SV-10 (manufactured by A&D) can be used.

[0065] The cation is preferably a metal ion having an ionic valence of divalent or higher. Examples of the metal ion include divalent metal ions such as calcium ion, magnesium ion, iron (II), copper (II), zinc ion, and manganese ion; and trivalent metal ions such as aluminum ion and iron (III). From the viewpoint of obtaining a stable crosslinked structure, the metal ion is preferably at least one selected from calcium ion, magnesium ion, and zinc ion, and more preferably calcium ion.

[0066] The content of the edible ionically cross-linked polymer cross-linked with cations is preferably 0.01% by mass to 20% by mass, more preferably 0.1% by mass to 10% by mass, and even more preferably 0.5% by mass to 5% by mass, relative to the total amount of the simulated fat mass structure.

[0067] The content of the ionically cross-linkable polymer cross-linked with cations is preferably 0.01% by mass or more and 20% by mass or less, more preferably 0.1% by mass or more and 10% by mass or less, and even more preferably 0.5% by mass or more and 5% by mass or less, relative to the total amount of the simulated fat mass structure.

[0068] (Surfactant) The simulated fat lump structure according to the present disclosure preferably contains a surfactant. When the simulated fat lump structure contains a surfactant, a greater amount of oil is released when the simulated fat lump structure after cooking is chewed. The reason for this is presumed to be as follows. When the granules in the simulated fat lump structure are in contact with each other, oil and fat are more likely to leak from the granules during cooking. As a result, the amount of oil released when the simulated fat lump structure after cooking is more likely to decrease. The inclusion of a surfactant facilitates good compatibility between the granules and the ionically cross-linkable polymer, making it easier for the ionically cross-linkable polymer to exist in the gaps between the granules. This makes it easier for the granules to be spaced apart appropriately, suppressing oil leakage from the granules during cooking. As a result, a greater amount of oil is released when the simulated fat lump structure after cooking is chewed.

[0069] The surfactant may be an edible surfactant. Examples of the edible surfactant include glycerin fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, polyglycerin condensed ricinoleic acid esters, lecithin, fatty acid salts, etc. Note that compounds that function as structuring agents in specific granules are not included in the edible surfactants.

[0070] From the viewpoint of heat resistance, the surfactant is preferably at least one selected from the group consisting of sucrose fatty acid esters, fatty acid salts, and glycerin fatty acid esters.

[0071] Sucrose fatty acid esters are esters of sucrose and fatty acids. Fatty acids used in the synthesis of sucrose fatty acid esters are preferably saturated or unsaturated fatty acids having from 2 to 24 carbon atoms. Preferred sucrose fatty acid esters are esters of sucrose with one or more fatty acids selected from the group consisting of caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, arachidic acid, and behenic acid.

[0072] The glycerin fatty acid ester preferably contains a monoglyceride as a main component. Here, "main component" means that the content of monoglyceride is 90% by mass or more of the total glycerin fatty acid ester. The monoglyceride is preferably a monoester of glycerin with a saturated or unsaturated fatty acid having from 2 to 24 carbon atoms. Examples of fatty acids include behenic acid, stearic acid, and palmitic acid. The glycerin fatty acid ester may contain a diglyceride. The diglyceride is preferably a diester of glycerin with a saturated or unsaturated fatty acid having from 2 to 24 carbon atoms.

[0073] The polyglycerol fatty acid ester is preferably an esterification product of polyglycerol with a saturated or unsaturated fatty acid having from 2 to 24 carbon atoms. Specific examples of the polyglycerol fatty acid ester include polyglyceryl monomyristate, polyglyceryl dimyristate, polyglyceryl trimyristate, polyglyceryl monopalmitate, polyglyceryl dipalmitate, polyglyceryl tripalmitate, polyglyceryl monostearate, polyglyceryl distearate, polyglyceryl tristearate, polyglyceryl monoisostearate, polyglyceryl diisostearate, polyglyceryl triisostearate, polyglyceryl monooleate, polyglyceryl dimonooleate, and polyglyceryl trimonooleate.

[0074] Organic acid monoglycerides are those in which the hydroxyl groups derived from glycerin in monoglycerides are further esterified with organic acids, such as citric acid, succinic acid, acetic acid, and lactic acid, with citric acid and succinic acid being preferred, and citric acid being more preferred.

[0075] Sorbitan fatty acid ester refers to an esterification product of sorbitan and a fatty acid. The sorbitan fatty acid ester is preferably an esterification product of sorbitan and a saturated or unsaturated fatty acid having from 2 to 18 carbon atoms. Specific examples of the sorbitan fatty acid ester include sorbitan monocaprate, sorbitan monolaurate, sorbitan monopalmitate, sorbitan monostearate, sorbitan distearate, sorbitan sesquistearate, sorbitan tristearate, sorbitan trioleate, sorbitan monoisostearate, sorbitan sesquiisostearate, sorbitan monooleate, sorbitan sesquioleate, and sorbitan coconut oil fatty acid.

[0076] Propylene glycol fatty acid esters are esters of fatty acids and propylene glycol. The fatty acids used in the synthesis of propylene glycol fatty acid esters are preferably saturated or unsaturated fatty acids having from 2 to 24 carbon atoms. Specific examples of propylene glycol fatty acid esters include propylene glycol palmitate, propylene glycol stearate, and propylene glycol behenate.

[0077] Sucrose fatty acid esters are esters of sucrose and fatty acids. Fatty acids used in the synthesis of sucrose fatty acid esters are preferably saturated or unsaturated fatty acids having from 2 to 24 carbon atoms. Preferred sucrose fatty acid esters are esters of sucrose with one or more fatty acids selected from the group consisting of caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, arachidic acid, and behenic acid.

[0078] The polyglycerol condensed ricinoleate is an ester of a polyglycerol fatty acid ester and a ricinoleic acid condensate. Specific examples of the polyglycerol condensed ricinoleate include esters of the compounds described above as specific examples of the polyglycerol fatty acid ester with a ricinoleic acid condensate.

[0079] Lecithin refers to phosphatidylcholine itself or a mixture containing at least phosphatidylcholine. A mixture containing at least phosphatidylcholine is generally a mixture that may contain, in addition to phosphatidylcholine, phosphatidylserine, phosphatidylethanolamine, phosphatidylinositol, N-acylphosphatidylethanolamine, phosphatidylglycerol, phosphatidic acid, lysophosphatidylcholine, lysophosphatidic acid, sphingomyelin, sphingoethanolamine, and the like.

[0080] As the lecithin, enzymatically decomposed lecithin (so-called lysolecithin) can be used. Enzymatically decomposed lecithin is a composition containing lysophosphatidylcholine in which one fatty acid contained in the phosphatidylcholine molecule has been lost by an enzyme such as phospholipase. Note that in the fat lump-mimicking structure, the enzymatically decomposed lecithin includes so-called hydrogenated enzymatically decomposed lecithin, which has been subjected to a hydrogenation treatment to convert the bound fatty acid into a saturated fatty acid, thereby improving its oxidative stability.

[0081] Fatty acid salts include, for example, sodium laurate, sodium stearate, and potassium stearate.

[0082] The surfactants may be used alone or in combination of two or more.

[0083] From the viewpoint of emulsification and dispersibility, the HLB value of the surfactant is preferably 8 or more, more preferably 10 or more, and even more preferably 12 or more. There is no particular upper limit to the HLB value of the emulsifier, but it is generally 20 or less, and preferably 18 or less. HLB refers to the hydrophilic-hydrophobic balance that is usually used in the field of surfactants. The HLB value is calculated using the Kawakami formula shown below. When a commercially available product is used as the surfactant, priority is given to the data in the catalog of the commercially available product.

[0084] HLB = 7 + 11.7 log (Mw / Mo) Here, Mw represents the molecular weight of the hydrophilic group of the surfactant, and Mo represents the molecular weight of the hydrophobic group of the surfactant. The hydrophobic group of a surfactant is an atomic group with low affinity for water. Examples of hydrophobic groups include alkyl groups, alkenyl groups, alkylsilyl groups, and perfluoroalkyl groups. Specifically, when the surfactant is the above-mentioned "glycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, or lecithin," it refers to the alkyl and alkenyl groups derived from fatty acids. The hydrophilic group of a surfactant is an atomic group with high affinity for water. Specifically, it refers to the atomic groups other than the hydrophobic group in the surfactant structure.

[0085] The Hansen solubility parameter (HSP) distance between the ionically crosslinkable polymer and the hydrophilic portion of the surfactant is preferably 10 or less, more preferably 9 or less, and even more preferably 8 or less.

[0086] If the granules in the simulated fat lump structure are in contact with each other, oil and fat are more likely to leak from the granules during cooking. As a result, the amount of oil and fat released when the simulated fat lump structure after cooking is bitten is more likely to decrease. By setting the HSP distance between the ionically cross-linkable polymer and the hydrophilic part of the surfactant within the above numerical range, the ionically cross-linkable polymer is more likely to be present in the gaps between the granules. As a result, the granules are more likely to have an appropriate distance between them, making it less likely for oil and fat to leak from the granules during cooking. As a result, the amount of oil and fat released when the simulated fat lump structure after cooking is bitten is increased.

[0087] The HSP distance can be adjusted by changing the structure of the hydrophilic part of the ionically crosslinkable polymer and surfactant. The HSP distance is a combination of three cohesive energy density values ​​(δD: dispersion term, δP: dispersion pole, and δH: hydrogen bond term), each expressed in units of [J / cm ３ ] １／２ is.

[0088] The HSP distance is calculated as follows: The HSP distance can be obtained as a registered value or an estimated value in commercially available software HSPiP4th Edition version 4.0.04.

[0089] This software can be obtained from sites such as http: / / hansen-solubility.com / index.html. Furthermore, in order to obtain HSPs based on such software, references to literature by Hansen et al. (e.g., CM Hansen solubility parameters: a user7S handbook 2nd edition, CEC press, 2007, ISBN-10: 0849372488).

[0090] The content of the surfactant in the entire simulated fat mass structure is preferably 0.05% by mass or more and 2% by mass or less, and more preferably 0.10% by mass or more and 1% by mass or less.

[0091] (Gel containing an edible ionically cross-linked polymer cross-linked with cations) The simulated fat lump structure preferably contains a gel containing an edible ionically cross-linked polymer cross-linked with cations. A gel refers to a substance that contains at least water and an edible ionically cross-linked polymer cross-linked with cations and behaves as an elastic solid. When the simulated fat lump structure contains a gel, it becomes easier to maintain a state in which the granules are spaced apart at an appropriate distance. Therefore, oil and fat are less likely to leak from the granules during cooking. As a result, a greater amount of oil and fat is likely to be released when the simulated fat lump structure is chewed after cooking.

[0092] The gel preferably contains at least an edible ionically cross-linkable polymer cross-linked with cations and water, and preferably contains other additives other than an edible ionically cross-linkable polymer cross-linked with cations and water as needed.

[0093] The edible ionically cross-linked polymer cross-linked with cations contained in the gel may be any of the edible ionically cross-linked polymers cross-linked with cations described above. The water contained in the gel is not particularly limited as long as it is water that can be used in food. Other additives that can be contained in the gel include seasonings, acidulants, bittering agents, spices, sweeteners, antioxidants, colorants, color formers, fragrances, stabilizers, preservatives, refractive index adjusters, etc.

[0094] The content of the edible ionically cross-linked polymer cross-linked with cations in the gel is preferably 0.1% by mass to 10% by mass, more preferably 0.2% by mass to 5% by mass, and even more preferably 0.5% by mass to 3% by mass. The content of other additives in the gel is preferably 0% by mass to 20% by mass, based on the total mass of the gel.

[0095] The volume of the gel relative to the volume of the granules is preferably 10% or more and 300% or less, more preferably 30% or more and 200% or less, and even more preferably 50% or more and 150% or less.

[0096] The volume of the gel relative to the volume of the granules is measured as follows. First, the volume of the simulated fat lump structure is measured using a laser volumeter. As the laser volumeter, for example, a VL-300 manufactured by Keyence can be used. Thereafter, the granules are recovered from the simulated fat lump structure using the procedure described in the procedure for measuring the average particle size of the granules, and the recovered granules are allowed to stand at 50°C for 1 hour to coalesce, after which the volume is measured using the volumeter. As the volumeter, for example, a measuring cylinder can be used. The volume of the gel relative to the volume of the granules is calculated using the following formula. Formula: Volume of gel relative to the volume of granules = [(volume of simulated fat lump structure (m ３ ) - volume of granular material (m ３ )) / Volume of simulated fat mass structure (m ３ ) × 100

[0097] The simulated fat mass structure according to the present disclosure can be manufactured by the method for manufacturing a simulated fat mass structure described below.

[0098] (Liquid leakage ratio upon heating) It is more preferable that the simulated fat lump structure according to the present disclosure has a thickness of 2 mm, a length:width ratio of 1:1, and after heating 2 g of the simulated fat lump structure on a hot plate at 90°C for 5 minutes, the amount of liquid released from the simulated fat lump structure after heating is 20 mass% or less relative to the mass of the simulated fat lump structure before heating.

[0099] By having the liquid leakage ratio upon heating be 20% by mass or less, it is possible to effectively prevent a decrease in the juicy texture when the simulated fat lump structure is heated. That is, in the present disclosure, the liquid leakage ratio upon heating is used as an index for determining the heat resistance of the simulated fat lump structure, and a simulated fat lump structure having a liquid leakage ratio upon heating of 20% by mass or less is determined to have excellent heat resistance.

[0100] (Liquid leakage rate ratio under pressure) The simulated fat mass structure according to the present disclosure has a thickness of 2 mm, a vertical length:horizontal length ratio of 1:1, and a weight of 2 g of the simulated fat mass structure. After adjusting the temperature to simulate the temperature during mastication, the simulated fat mass structure was pressurized to a thickness of 300 g / cm from the surface of the temperature-adjusted simulated fat mass structure. ２It is more preferable that when pressurized at a pressure of 1000 kJ / min for 1 minute, the amount of liquid released from the simulated fat mass structure after pressurization is 30% by mass or more relative to the mass of the simulated fat mass structure before pressurization.

[0101] By setting the liquid leakage ratio under pressure to 30% by mass or more, a simulated fat lump structure is likely to release a larger amount of oil when chewed. In the present disclosure, the liquid leakage ratio under pressure is used as an index for determining juicy texture, and a simulated fat lump structure having a liquid leakage ratio under pressure of 30% by mass or more is determined to have an excellent juicy texture.

[0102] From the viewpoint of obtaining a fat mass simulation structure that releases even more oil when chewed, the liquid leakage ratio when pressurized is more preferably 40% by mass or more and 90% by mass or less.

[0103] The procedure for measuring the liquid leakage rate ratio when heated or pressurized will be described in detail below.

[0104] Overview of Measurement Procedure The measurement procedure for the liquid leakage ratio during heating involves three steps: (1) a test piece cutting step, (2) a temperature adjustment step, and (3A) a heating step. The liquid leakage ratio during heating is calculated using the "liquid leakage amount during heating" calculated in the (3A) heating step, according to the following formula: ("liquid leakage amount during heating" ÷ "mass of test piece before heat treatment") × 100

[0105] The procedure for measuring the liquid leakage ratio under pressure involves three steps: (1) a test piece cutting step, (2) a temperature adjustment step, and (3B) a pressurization step. The liquid leakage ratio under pressure is calculated using the "liquid leakage amount under pressure" calculated in the (3B) pressurization step, according to the following formula: ("liquid leakage amount under pressure" ÷ "mass of test piece before pressure treatment") × 100

[0106] - Specific Description of Measurement Procedures The following is a specific description of the procedures for measuring the liquid leakage ratio when heated and the liquid leakage ratio when pressurized.

[0107] (1) Test piece cutting process Two fat lump simulated structures (hereinafter also referred to as test pieces) each having a thickness of 2 mm, a length:width ratio of 1:1, and weighing 2 g are cut out from the fat lump simulated structure.

[0108] (2) Temperature Adjustment Step The cut test piece is placed in a polyethylene storage bag (e.g., Unipack S-4, manufactured by Nippon Seisakusho Co., Ltd.) and sealed, and then placed in a dry oven (e.g., DG400, manufactured by Yamato Scientific Co., Ltd.) set to a constant temperature of 30 ° C. After leaving it for 2 hours, the surface of the test piece is wiped with Kimwipe (registered trademark, manufactured by Nippon Paper Crecia; the same applies hereinafter). At this time, the Kimwipe is wiped until the mass of the Kimwipe before and after wiping no longer changes. Here, the test piece after wiping is referred to as a "temperature-adjusted test piece".

[0109] (3A) Heating Step In measuring the liquid leakage ratio during heating, the heating step is performed after the temperature adjustment step. The temperature-adjusted test piece is placed on a hot plate (HK300 manufactured by Yamato Scientific Co., Ltd.) heated to 90°C and left to stand for 5 minutes. The surface of the heated test piece is wiped with a Kimwipe. At this time, wiping is continued until the mass of the Kimwipe before and after wiping no longer changes. Here, the test piece after wiping is referred to as the "test piece after heating." The mass of the test piece after heating is weighed, and the difference between the mass of the test piece before heating and the mass of the test piece after heating (mass of the test piece before heating - mass of the test piece after heating) is calculated, and this difference is defined as the "liquid leakage amount during heating." Then, the value obtained by calculating ("liquid leakage amount during heating" ÷ "mass of the test piece before heat treatment") × 100 is defined as the "liquid leakage ratio during heating."

[0110] (3B) Pressurizing Step In measuring the liquid leakage ratio under pressure, the pressurizing step is carried out after the temperature adjustment step. The temperature-adjusted test piece is pressed from the surface in the thickness direction for 1 minute. At this time, a pressure of 300 g / cm ２The test piece is then pressed for 1 minute at a pressure of 0.05 psi. Specifically, a 25 mm square, 1875 g SUS weight is placed on the surface of the test piece after the temperature adjustment process and allowed to stand for 1 minute. The surface of the pressed test piece is wiped with a Kimwipe. At this time, the Kimwipe is wiped until the mass of the Kimwipe before and after wiping no longer changes. Here, the test piece after wiping is referred to as the "test piece after pressurization." The mass of the test piece after pressurization is weighed, and the difference between the mass of the test piece before pressurization and the mass of the test piece after pressurization (mass of the test piece before pressurization - mass of the test piece after pressurization) is calculated, and this difference is defined as the "liquid leakage amount under pressurization." The value obtained by calculating ("liquid leakage amount under pressurization" ÷ "mass of the test piece before pressurization") × 100 is defined as the "liquid leakage amount under pressurization ratio."

[0111] (Shape of Fat Lump Simulation Structure) The shape of the fat lump simulation structure is not particularly limited, but from the viewpoint of increasing the amount of oil released when the fat lump simulation structure is bitten, it is preferably sheet-like or rod-like and has a thickness of 0.5 mm or more. Here, sheet-like means a shape that is thin relative to its length and width. Furthermore, rod-like means a shape in which, in at least one cross section perpendicular to the longest direction of the fat lump simulation structure, the length of the line that is the longest between two points is b, and the length of the line that is the longest among the lines perpendicular to the line that is the longest between the two points is a, and b / a is 2.00 or more.

[0112] Although it depends on the method of use, from the viewpoint of further increasing the amount of oil released when biting the simulated fat mass structure, the thickness of the sheet-like simulated fat mass structure is more preferably 1 mm or more. From the viewpoint of ease of manufacturing the simulated fat mass structure, the thickness of the sheet-like simulated fat mass structure is more preferably 50 mm or less, even more preferably 10 mm or less, and even more preferably 5 mm or less.

[0113] The thickness of the sheet-like simulated fat mass structure is measured using a non-contact thickness meter, such as a model TAP-2H-50XY manufactured by COMS Co., Ltd.

[0114] (Method for manufacturing a simulated fat mass structure) There are no particular limitations on the method for manufacturing a simulated fat mass structure according to the present disclosure, but it is preferable that the simulated fat mass structure be manufactured by the method for manufacturing a simulated fat mass structure described below (hereinafter referred to as "manufacturing method X").

[0115] The method X for producing a simulated fat mass structure according to the present disclosure comprises a first aqueous phase containing a surfactant, and a vegetable oil (specific vegetable oil) having an unsaturated fatty acid ratio of 50% by mass or more and a melting point of 0°C or less, in an amount of 30% by mass or more relative to the total amount of the oil phase, and having an indentation strength of 2 x 10 at 10°C. ３ N / m ２ The method comprises the steps of: Step A, in which emulsion A is prepared by emulsifying the emulsion prepared in Step A under conditions in which both the first aqueous phase and the oil phase are liquid; Step B, in which emulsion A prepared in Step A is cooled to 20°C or below to prepare liquid B containing particulate matter formed by solidifying the oil phase; Step C, in which liquid B prepared in Step B is mixed with a second aqueous phase containing a cationic crosslinkable polymer to prepare liquid C; and Step D, in which liquid C prepared in Step C is brought into contact with a third aqueous phase containing divalent or higher cations to crosslink the cationic crosslinkable polymer.

[0116] Each step of the manufacturing method X will be described below.

[0117] -Step A- Step A is a process for producing a granular ... ３ N / m ２ This is a step of preparing an oil-in-water emulsion A by emulsifying the above-described oil phase under conditions where both the aqueous phase and the oil phase are liquid.

[0118] The first aqueous phase is an aqueous solution containing water as a solvent and a surfactant, and can be prepared by mixing water and the surfactant and stirring them.

[0119] The surfactant contained in the first aqueous phase may be the same as the surfactant described in the description of the fat mass simulated structure, and the preferred embodiments are also the same, so the description will be omitted here.

[0120] The content of the surfactant in the first aqueous phase may be 0.1% by mass to 3% by mass based on the total amount of the first aqueous phase.

[0121] The oil phase contains 30% by mass or more of a vegetable oil (specific vegetable oil) having an unsaturated fatty acid ratio of 50% by mass or more and a melting point of 0°C or less, based on the total amount of the oil phase, and has an indentation strength of 2 x 10 at 10°C. ３ N / m ２ That's all.

[0122] The specific vegetable oil contained in the oil phase may be the same as the specific vegetable oil described in the description of the fat mass simulated structure, and preferred embodiments are also the same, so description thereof will be omitted here.

[0123] The oil phase preferably contains a structuring agent, which may be the same specific vegetable oil as the structuring agent described in the description of the fat lump mimic structure, and preferred embodiments are also the same, so description thereof will be omitted here.

[0124] The indentation strength of the oil phase at 10°C is synonymous with the indentation strength of a specific granular material at 10°C, and the details are the same as those of the indentation strength and measurement method described in the explanation of the fat lump simulated structure, so they will not be described here.

[0125] In step A, the first aqueous phase and the oil phase are emulsified under conditions in which both the first aqueous phase and the oil phase are liquid, to prepare an oil-in-water emulsion A.

[0126] Conditions for making both the first aqueous phase and the oil phase liquid include, for example, adjusting the liquid temperatures of the first aqueous phase and the oil phase to 25°C to 50°C.

[0127] The emulsification of the first aqueous phase and the oil phase is preferably carried out by a method in which the first aqueous phase and the oil phase are emulsified using an emulsifier.

[0128] Examples of emulsifiers include rotary mixers equipped with propeller-type, anchor-type, paddle-type, or turbine-type stirring blades, static mixers such as static mixers, rotor-stator emulsifiers such as homogenizers and Clearmix, mill-type emulsifiers equipped with a grinding function, high-pressure emulsifiers such as Manton-Gaulin pressure emulsifiers, high-pressure nozzle-type emulsifiers that generate cavitation under high pressure, high-pressure collision-type emulsifiers such as microfluidizers that apply shear force by causing liquids to collide with each other under high pressure, ultrasonic emulsifiers that generate cavitation using ultrasound, and membrane emulsifiers that perform uniform emulsification through fine pores.

[0129] From the viewpoint of improving the uniformity of the particle size of the emulsified particles, it is preferable to use a membrane emulsifier as the emulsifier. When emulsifying using a membrane emulsifier, the emulsification method may be either a direct membrane emulsification method or a permeable membrane emulsification method, but a direct membrane emulsification method is preferable. As the porous membrane provided in the membrane emulsifier, for example, an SPG (Shirasu Porous Glass) membrane is suitable. The SPG membrane can be purchased from, for example, SPG Techno Co., Ltd.

[0130] A preferred emulsification method using a membrane emulsifier is, for example, a method in which an oil phase is dispersed in a first aqueous phase via a porous membrane. The mass ratio of the first aqueous phase to the oil phase used for emulsification (mass of aqueous solution / mass of oil or fat) is preferably 10 / 1 or more and 2 / 1 or less.

[0131] In this way, an oil-in-water emulsion A is prepared, in which the first aqueous phase is the continuous phase and the oil phase is the dispersed phase.

[0132] -Step B- Step B is a step of preparing liquid B containing granules obtained by solidifying the oil phase (i.e., droplets containing the specific vegetable oil) by cooling emulsion A prepared in step A to 10°C or less. That is, in step B, the oil phase (i.e., droplets containing the specific vegetable oil) contained in emulsion A is solidified by cooling to obtain liquid B in which granules (i.e., the specific granules) are dispersed in the aqueous phase, which is the continuous phase.

[0133] The emulsion A can be cooled, for example, in a constant temperature room such as a refrigerator. The cooling temperature is 10° C. or lower, preferably 6° C. or lower. The cooling time is not particularly limited, and it is preferable to continue cooling until the oil phase (i.e., droplets containing the specific vegetable oil) solidifies.

[0134] Before being cooled, emulsion A may be allowed to stand to separate into a phase containing droplets containing the specific vegetable oil and an aqueous phase, the aqueous phase may be discharged from the separatory funnel, and the phase containing droplets containing the specific vegetable oil may be recovered and used. In this case, the phase containing the droplets containing the specific vegetable oil is cooled to 10°C or below.

[0135] After cooling, recovery of liquid B containing granules formed by solidifying droplets containing the specific vegetable oil may be recovery of a supernatant containing the granules. A method for recovering the supernatant containing the granules includes, for example, using a separatory funnel to drain the aqueous solution other than the supernatant containing the granules.

[0136] The content of the particulate material in the liquid B is preferably 40% by mass or more and 90% by mass or less based on the total amount of the liquid B.

[0137] -Step C- In step C, liquid C is prepared by mixing liquid B prepared in step B with a second aqueous phase containing a cationic crosslinkable polymer.

[0138] The second aqueous phase is prepared in advance and is preferably an aqueous solution containing at least the above-mentioned edible cationically crosslinkable polymer, a surfactant, and water.

[0139] The second aqueous phase may contain seasonings, sweeteners, antioxidants, coloring agents, color formers, fragrances, stabilizers, preservatives, refractive index adjusters, etc. as needed, and it is preferable that the second aqueous phase contains a refractive index adjuster in order to make the appearance of the fat mass simulated structure similar to livestock fat.

[0140] The refractive index adjuster is preferably at least one selected from the group consisting of seasonings (e.g., sodium glutamate, etc.), sweeteners (e.g., sucrose, reduced starch syrup, etc.), and pH adjusters (e.g., citric acid, sodium lactate, etc.), and is more preferably reduced starch syrup. The amount of the refractive index adjuster added is preferably 5% by mass or more and 30% by mass or less with respect to the entire aqueous solution constituting the second aqueous phase.

[0141] A liquid C containing an edible cationically crosslinkable polymer and a particulate material obtained by solidifying the oil phase is obtained by mixing the second aqueous phase with the liquid B obtained in step B. The second aqueous phase and the liquid B can be mixed using any stirring means.

[0142] The content of the edible cationically crosslinkable polymer in the second aqueous phase is preferably 0.5% by mass or more and 5% by mass or less based on the total amount of the aqueous solution constituting the second aqueous phase.

[0143] The amount of the second aqueous phase used is preferably 50% by mass or more and 200% by mass or less relative to the mass of liquid B.

[0144] -Step D- Step D is a step of bringing the liquid C prepared in step C into contact with a third aqueous phase containing divalent or higher cations to crosslink the cationically crosslinkable polymer.

[0145] The third aqueous phase is prepared in advance. Examples of the third aqueous phase include an aqueous solution in which a salt containing a divalent or higher cation is dissolved. Examples of the divalent or higher cation include divalent metal ions such as calcium ions, magnesium ions, iron (II), copper (II), zinc ions, and manganese ions; and trivalent metal ions such as aluminum ions and iron (III). From the viewpoint of obtaining a stable crosslinked structure, the metal ion is preferably at least one selected from calcium ions, magnesium ions, and zinc ions, and more preferably calcium ions.

[0146] Examples of salts containing divalent or higher cations include calcium chloride, calcium acetate, and calcium lactate.

[0147] The content of the salt containing a divalent or higher cation in the third aqueous phase is preferably 0.5% by mass or more and 5% by mass or less, based on the total amount of the aqueous solution constituting the second aqueous phase. The amount of the third aqueous phase used is preferably 50% by mass or more and 200% by mass or less, based on the amount of liquid C used. Liquid C can be contacted with the third aqueous phase by, for example, applying the third aqueous phase onto liquid C. From the viewpoints of food hygiene, liquid properties, and the like, the temperatures of liquid C and the third aqueous phase during contact are preferably 5°C to 20°C.

[0148] In one embodiment, the contact between liquid C and the third aqueous phase may be carried out in a mold having a smooth bottom, such as a stainless steel tray. For example, liquid C may be poured into the mold, and then the third aqueous phase may be poured into the mold, so that liquid C and the third aqueous phase are brought into contact with each other.

[0149] After contacting the liquid C with the third aqueous phase, the liquid is left to stand, whereby the cationic cross-linkable polymer contained in the liquid C cross-links and gels, thereby obtaining a simulated fat mass structure.

[0150] The manufacturing method X may further include a step E of adjusting the swelling degree of the simulated fat mass structure obtained through the step D. The simulated fat mass structure obtained through the step D may be washed with tap water or the like before the step E is carried out.

[0151] -Step E- Step E is a step in which the fat lump simulated structure obtained through step D is contacted with an aqueous salt solution containing monovalent cations (hereinafter referred to as swelling degree adjusting liquid) to improve the crosslinkability of the ionically crosslinkable polymer contained in the fat lump simulated structure, thereby adjusting the swelling degree of the fat lump simulated structure to a preferred range.

[0152] The swelling degree adjusting liquid is an aqueous solution of a salt capable of forming a monovalent cation, and preferably contains an edible salt capable of forming a monovalent cation.

[0153] Examples of salts capable of forming monovalent cations include sodium glutamate, potassium glutamate, trisodium citrate, disodium hydrogen citrate, sodium dihydrogen citrate, sodium L-aspartate, disodium 5'-inosinate, disodium 5'-uridylate, table salt (sodium chloride), trisodium phosphate, potassium gluconate, potassium chloride, tripotassium phosphate, dipotassium hydrogen phosphate, sodium lactate, potassium lactate, etc., and sodium glutamate or potassium glutamate are preferred from the viewpoints of having a good swelling degree adjusting effect and not having an undesired effect on the texture, taste, etc. of the simulated fat lump structure. Furthermore, sodium glutamate has the advantage of having a good swelling degree adjusting effect and not having an undesired effect on the texture, taste, etc. of the simulated fat lump structure.

[0154] The content of the salt capable of forming a monovalent cation in the swelling degree adjusting liquid is appropriately adjusted depending on the target swelling degree, but can be 0.5% by mass to 20% by mass, and preferably in the range of 1% by mass to 10% by mass. In general, the higher the concentration of the swelling degree adjusting liquid, the lower the swelling degree tends to be.

[0155] By contacting the simulated fat mass structure with a swelling-adjusting liquid, the degree of crosslinking increases and the degree of swelling decreases from the flat surface of the simulated fat mass structure. Therefore, the simulated fat mass structure obtained by increasing the degree of crosslinking of the simulated fat mass structure has different swelling degrees between the flat surface and the deeper portion. The simulated fat mass structure can be brought into contact with the swelling-adjusting liquid, for example, by immersing the simulated fat mass structure in the swelling-adjusting liquid.

[0156] The time for which the simulated fat mass structure is brought into contact with the swelling degree-adjusting liquid (e.g., a sodium glutamate aqueous solution) is appropriately adjusted depending on the desired swelling degree, but can be set to 0.5 minutes to 1,400 minutes, and is preferably in the range of 5 minutes to 120 minutes. In general, the longer the time for which the simulated fat mass structure is immersed in the swelling degree-adjusting liquid, the lower the swelling degree tends to be.

[0157] From the viewpoint of food hygiene and liquid properties, the temperature of the swelling degree adjusting liquid is preferably 5°C to 20°C.

[0158] The simulated fat mass structure obtained by the manufacturing method X may be washed with tap water or the like. After washing, it may be frozen in a freezer or the like.

[0159] <Meat substitute> The simulated fat mass structure according to the present disclosure is suitable for use in a meat substitute. The meat substitute preferably includes a lean meat-like portion containing protein and the simulated fat mass structure according to the present disclosure.

[0160] (Lean meat-like portion) The lean meat-like portion refers to a portion of the meat substitute that appears to be lean. The lean meat-like portion preferably contains protein and, if necessary, fats and oils, binders, and other additives.

[0161] -Protein- The lean meat-like portion contains protein. The protein preferably contains at least one of vegetable protein and animal protein, and more preferably contains vegetable protein.

[0162] Vegetable proteins are proteins extracted from plants. There are no particular limitations on the vegetable proteins, as long as they are extracted from plants. Examples of sources of plant proteins include grains such as wheat, barley, oats, rice, and corn; beans such as soybeans, peas, adzuki beans, chickpeas, lentils, fava beans, mung beans, and lupin beans; nuts and seeds such as almonds, peanuts, cashew nuts, pistachios, hazelnuts, macadamia nuts, flaxseed, sesame, rapeseed, cottonseed, safflower, and sunflower; potatoes such as potato, sweet potato, mountain yam, Jerusalem artichoke, and cassava; vegetables such as asparagus, artichoke, cauliflower, broccoli, and edamame; fruits such as banana, jackfruit, kiwifruit, coconut, avocado, and olive; mushrooms such as mushrooms, king oyster mushrooms, shiitake mushrooms, shimeji mushrooms, and maitake mushrooms; and algae such as chlorella, spirulina, euglena, nori seaweed, kelp, wakame seaweed, hijiki seaweed, tengusa seaweed, and mozuku seaweed. Among these, from the viewpoint of obtaining a meat substitute having an appearance and texture similar to that of a whole piece of meat, the vegetable protein is preferably derived from at least one selected from the group consisting of wheat, soybean, pea, and rice, and more preferably from at least one selected from the group consisting of soybean and wheat. The vegetable protein may contain a protein derived from one plant, or may contain proteins derived from two or more plants.

[0163] Animal protein is a protein obtained from an animal. The animal protein is not particularly limited as long as it is a protein obtained from an animal. Examples of animal proteins include collagen, gelatin, keratin, fibroin, sericin, casein, conchiolin, elastin, protamine, egg yolk protein, and egg white protein. Only one type of animal protein may be contained, or two or more types may be contained.

[0164] From the perspective of obtaining a meat substitute that has a texture closer to that of livestock meat, it is preferable that the protein has muscle-like tissue. Here, muscle-like tissue refers to tissue that has a structure similar to fiber bundles and can be split into fibers in a certain direction. Lean meat originates from muscle. Muscle is composed of bundles of muscle fibers. Therefore, lean meat has a structure similar to that of fiber bundles. When the protein contained in the lean meat-like portion of the meat substitute according to the present disclosure has muscle-like tissue, it becomes possible to create the texture brought about by the presence of muscle fibers that is felt when eating livestock meat.

[0165] A method for making a protein have a muscle-like texture includes extruding the protein (with water or the like added together with the protein, if necessary) using an extruder. By extruding the protein, the protein has a structure similar to a bundle of fibers aligned in the extrusion direction of the extruder, and has a texture that can be split into fibers in the extrusion direction of the extruder.

[0166] The protein content of the entire lean meat-like portion is preferably 50% by mass or more and 100% by mass or less, more preferably 60% by mass or more and 95% by mass or less, and even more preferably 70% by mass or more and 90% by mass or less.

[0167] -Fats and Oils- The lean meat-like portion may contain fats and oils. Examples of fats and oils include vegetable fats and oils, and animal fats and oils. Examples of vegetable fats and oils include rapeseed oil, soybean oil, palm oil, olive oil, coconut oil, rice bran oil, corn oil, coconut oil, and canola oil. Examples of animal fats and oils include beef tallow, lard, whale fat, and fish oil.

[0168] - Binder - The lean meat-like portion preferably contains a binder as needed. By containing a binder in the lean meat-like portion, the lean meat-like portion can more easily maintain a unified shape.

[0169] The binder is not particularly limited as long as it is edible and can maintain the shape of the lean meat-like portion. Examples of binders include proteins, thickening polysaccharides, starch, etc. The protein used as the binder may be the same as or different from the protein contained in the lean meat-like portion.

[0170] Examples of proteins used as binders include vegetable proteins, animal proteins, enzymes, etc. Vegetable proteins used as binders include proteins derived from wheat, soybeans, rice, etc. Animal proteins used as binders include milk proteins, egg whites, etc. Enzymes include transglutaminase, etc.

[0171] Examples of thickening polysaccharides include carrageenan, xanthan gum, pectin, locust bean gum, curdlan, guar gum, tragacanth gum, gum arabic, gellan gum, tamarind seed gum, cassia gum, tara gum, alginic acid, agar, glucomannan, soybean polysaccharides, gelatin, pullulan, psyllium, chitosan, methylcellulose, hydroxypropylmethylcellulose, hydroxyethylcellulose, carboxymethylcellulose, and dextrin.

[0172] Examples of starches include wheat starch, cassava starch, rice starch, glutinous rice starch, corn starch, waxy corn starch, sago starch, potato starch, kudzu starch, lotus root starch, mung bean starch, sweet potato starch, waxy potato starch, waxy cassava starch, and waxy wheat starch.

[0173] Here, it is preferable to use transglutaminase as the binder. Commercially available transglutaminase can be used, for example, the Activa (registered trademark) series manufactured by Ajinomoto Co., Inc.

[0174] The content of the binder contained in the red meat-like portion is preferably 0.01% by mass or more and 10% by mass or less with respect to the entire red meat-like portion.

[0175] -Other Additives- The lean meat-like portion preferably contains other additives in addition to proteins, fats and oils, and binders, as necessary. Examples of other additives include water, seasonings, acidulants, bittering agents, spices, sweeteners, antioxidants, coloring agents, color formers, flavorings, stabilizers, preservatives, etc. The content of other additives is preferably 0% by mass or more and 20% by mass or less of the entire lean meat-like portion.

[0176] <Method for producing substitute meat> The method for producing substitute meat preferably includes a step (first step) of contacting the lean meat-like portion with the simulated fat mass structure, and a step (second step) of fixing them using a binder.

[0177] (Method for producing lean meat-like portion) The method for producing the meat substitute according to the present disclosure is preferably carried out as follows.

[0178] Examples of procedures for producing lean meat-like portions include the following: Procedure (1-1) A lean meat-like portion raw material containing at least protein is extruded from an extruder, the extruded lean meat-like portion raw material is colored red, and then molded into a shape similar to that of lean livestock meat. Procedure (1-2) Commercially available soy meat is colored with a red colorant, and the colored substitute meat is molded into a shape similar to that of lean livestock meat. Procedure (1-3) A lean meat-like portion raw material containing at least protein and a colorant is extruded from an extruder, and the extruded red-colored lean meat-like portion is molded into a shape similar to that of lean meat from a block of meat. Procedure (1-4) The red-colored commercially available soy meat is molded into a shape similar to that of lean meat from a block of meat. The above procedures (1-1) to (1-4) are described in detail below.

[0179] The lean meat-like portion raw material contains at least protein, but preferably also contains water from the viewpoint of efficient extrusion of the lean meat-like portion raw material from the extruder. The lean meat-like portion raw material preferably contains 2 to 6 parts by mass of water per 10 parts by mass of protein.

[0180] Extrusion Conditions The extruder is not particularly limited, and known single-screw extruders, non-intermeshing counter-rotating twin-screw extruders, intermeshing counter-rotating twin-screw extruders, and intermeshing co-rotating twin-screw extruders can be used.

[0181] The barrel temperature of the extruder is preferably 60°C or higher and 100°C or lower in the front half of the barrel (the portion from the raw material supply portion for the lean portion to the center of the barrel), 90°C or higher and 170°C or lower in the center of the barrel (the center of the axial length of the barrel), and 140°C or higher and 180°C or lower in the rear half of the barrel (the portion from the center of the barrel to the tip of the barrel).

[0182] The extruder preferably has a die attached to the tip of the barrel. The die is preferably a die that can produce a sheet-like extrudate. The gap (lip clearance) at the die outlet is preferably 1 mm or more and 10 mm or less. The length of the die is preferably 30 mm or more and 100 mm or less. The die is preferably a cooling die. Here, the cooling die refers to a die that is cooled, for example, by circulating a cooling liquid (such as water or glycol). By using a cooling die, expansion of the extruded lean meat-like portion raw material is easily suppressed. Therefore, the lean meat-like portion produced using the lean meat-like portion raw material extruded using the cooling die is likely to be fibrous. When a cooling die is used, the temperature of the cooling die outlet is preferably 90°C or more and 120°C or less.

[0183] - Molding The extruded lean meat-like portion raw material is preferably cut into pieces as needed for use. From the viewpoint of producing a meat substitute having an appearance similar to that of a whole piece of meat, it is preferable that the length of the extruded lean meat-like portion raw material in the extrusion direction be 10 mm to 50 mm, and the length in the direction perpendicular to the extrusion direction be 2 mm to 8 mm, for example.

[0184] The extruded lean meat-like portion raw material is preferably colored red using a coloring agent, preferably an edible red coloring agent, such as natural beet red pigment.

[0185] It is preferable to add a binder to the extruded lean meat-like portion raw material, and a seasoning may also be added as necessary. The extruded lean meat-like portion raw material is collected in a block form and formed into a shape similar to that of lean meat of livestock, thereby producing the lean meat-like portion of the substitute meat. From the viewpoint of obtaining a substitute meat having a texture closer to that of livestock meat, when collecting the extruded lean meat-like portion raw material in a block form, it is preferable to align the extrusion directions of the extruded lean meat-like portion raw material in approximately the same direction.

[0186] - Procedure (1-2) - The procedure for producing the lean meat-like portion may be a procedure in which commercially available soy meat is colored with a red coloring agent and the colored meat substitute is formed into a shape resembling that of lean meat from livestock. Soy meat is a food material artificially produced using raw materials containing soybean-derived vegetable protein, and refers to a food material that has a texture similar to that of livestock meat.

[0187] It is preferable to cut the soy meat as needed before use. From the viewpoint of obtaining a meat substitute with an appearance similar to that of livestock meat, for example, it is preferable that the vertical width of the soy meat is 10 mm to 50 mm, the horizontal width is 2 mm to 8 mm, and the thickness is 1 mm to 5 mm. In addition, commercially available soy meat is generally obtained by extruding a raw material containing soybean-derived plant protein from an extruder and expanding it. Therefore, commercially available soy meat generally has muscle-like tissue. Therefore, when adjusting the dimensions of the soy meat, it is preferable to adjust by splitting along a structure similar to the fiber bundles of the muscle-like tissue of the soy meat.

[0188] The soy meat is preferably colored red using a coloring agent. Examples of the coloring agent include the same coloring agents as those listed in step (1-1). It is also preferable to add a binder to the soy meat, and a seasoning may be added as needed. The red meat-like portion of the meat substitute is produced by collecting the soy meat into a block and forming it into a shape similar to the shape of lean meat of livestock. From the perspective of obtaining a meat substitute having a texture closer to that of livestock meat, when collecting the soy meat into a block, it is preferable to align the directions of the fiber bundle-like structures of the muscle-like tissue of the soy meat in nearly the same direction.

[0189] - Procedure (1-3) - It is preferable to produce a lean meat-like portion in the same manner as in procedure (1-1), except that instead of adding the colorant to the raw material of the lean meat-like portion after extrusion molding, the colorant is added to the raw material of the lean meat-like portion before extrusion molding.

[0190] - Procedure (1-4) - It is preferable to produce a lean meat-like portion in the same manner as in procedure (1-2), except that soy meat that has been pre-colored red is used instead of coloring commercially available soy meat with a coloring agent.

[0191] (First Step) The first step is a step of bringing the lean meat-like portion into contact with the simulated fat mass structure. The method of bringing the lean meat-like portion into contact with the simulated fat mass structure is not particularly limited, but for example, when producing a substitute meat having an appearance similar to steak meat, it is preferable to mold the lean meat-like portion into a shape similar to the lean meat of steak meat, mold the simulated fat mass structure into a shape similar to the fat of steak meat, and then bring the lean meat-like portion and the simulated fat mass structure into contact with each other.

[0192] (Second Step) The second step is a step of fixing the contact body of the lean meat-like portion obtained in the first step and the simulated fat mass structure using a binder. For example, a method of fixing the contact body includes a method of coating the entire contact body with a binder and then leaving it to stand. As the binder, the binders already mentioned can be used, but an enzyme is preferred, and transglutaminase is more preferred.

[0193] It is preferable that the meat substitute is produced through the above steps.

[0194] Examples are described below, but the simulated fat mass structure and the method for manufacturing the simulated fat mass structure according to the present disclosure are not limited to these examples. In the following description, unless otherwise specified, all "parts" and "%" are based on mass.

[0195] Example 1 (a) Step A An aqueous phase and an oil phase were prepared as follows. Aqueous phase: 99.5 parts by mass of tap water and 0.5 parts by mass of Ryoto Sugar Ester M-1695 (manufactured by Mitsubishi Chemical Corporation) as a surfactant were weighed out to a total of 5 kg, and stirred for 30 minutes with a Three-One Motor (manufactured by Shinto Scientific Co., Ltd.) until completely dissolved. Oil phase: 960 g of linseed oil (specified vegetable oil, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) was weighed out and heated in a water bath to 70°C. Separately, 40 g of CT wax (urushi wax CT wax manufactured by Cerarica NODA Co., Ltd.) was weighed out and added to the linseed oil heated in a water bath. The mixture was thoroughly stirred and completely dissolved.

[0196] Using an aqueous phase as the continuous phase and an oil phase as the dispersed phase, membrane emulsification was carried out at 35°C using a pipe-shaped SPG membrane (manufactured by SPG Techno Co., Ltd., pore size 50 μm). Specifically, a pipe-shaped SPG membrane was inserted into a tubular container, and the aqueous phase was flowed at a flow rate of 50 mL / min inside the pipe-shaped SPG membrane (inner pipe) from one end of the container to the other, and the oil phase was flowed at a flow rate of 10 mL / min outside the pipe-shaped SPG membrane (outer pipe (flow path between the container and the SPG membrane)). As a result, emulsion A1 containing droplets (oil phase) containing the specific vegetable oil was obtained.

[0197] (b) Step B: Emulsion A1 was added to a separatory funnel and allowed to stand for 30 minutes. Emulsion A1 separated into a phase containing droplets containing the specific vegetable oil and an aqueous phase, so the aqueous phase was discharged from the separatory funnel and the phase containing droplets containing the specific vegetable oil was recovered. The recovered phase containing droplets containing the specific vegetable oil was left to stand overnight in a refrigerator with an internal temperature of 5°C to cool and solidify the droplets, yielding liquid B1 containing granules (specific granules).

[0198] (c) Steps C and D One part by mass of sodium alginate (Kimika Algin I-1, manufactured by Kimika Co., Ltd.) as an edible cationic cross-linkable polymer, 0.5 parts by mass of Ryoto Sugar Ester M-1695 (manufactured by Mitsubishi Chemical Corporation) as a surfactant, and 98.5 parts by mass of tap water were mixed to obtain a liquid containing an edible cationic cross-linkable polymer (hereinafter also referred to as a cationic cross-linkable polymer solution).

[0199] 100 parts by mass of Liquid B1 was added to 100 parts by mass of the cationic crosslinkable polymer solution, and the mixture was slowly stirred with a stirrer (Three-One Motor, manufactured by Yamato Scientific Co., Ltd.), and the resulting Liquid C1 was poured into a stainless steel tray to a thickness of 3 mm (Step C).

[0200] One part by mass of calcium chloride (Fujifilm Wako Pure Chemical Industries, Ltd., food additive grade) as a cation-containing salt was dissolved in 99 parts by mass of tap water to prepare an aqueous solution containing cations. The same mass of aqueous solution containing cations as the liquid C1 contained in the stainless steel pad was poured into the stainless steel pad and left to stand overnight in a refrigerator with an internal temperature of 5°C to crosslink (gel) the edible cation-crosslinkable polymer and obtain a simulated fat mass structure. (Step D)

[0201] The resulting simulated fat mass structure was washed with tap water and then frozen in a freezer at -18°C for half a day to obtain the simulated fat mass structure of Example 1.

[0202] <Evaluation> 1. Indentation strength of granules (oil phase) at 10°C The prepared oil phase was used as a sample. 10 g of the sample was weighed and sealed in a 30 mL glass vial. The glass vial filled with the sample was placed in a refrigerator (manufactured by Hoshizaki Corporation) and allowed to stand overnight. After standing, the glass vial was removed from the refrigerator and allowed to stand at room temperature (25°C). The liquid temperature of the sample was measured with a digital thermometer (manufactured by Chino Corporation) and confirmed to be within 10°C ± 0.5°C. Measurement was then performed using the following equipment and under the following conditions.

[0203] (Apparatus used) Tensipresser My Boy II system (manufactured by Taketomo Electric Co., Ltd.) (Measurement conditions) Test method: ONEBITE Indentation speed: 2 mm / sec Probe shape: φ10 mm spherical plunger (Measurement procedure) The probe was pressed into the sample under the above conditions, and the largest value of the indentation force time history obtained by the measurement was adopted. The measurement was performed twice, and the arithmetic average of the two measured values ​​was calculated and rounded to the first decimal place, which was used as the indentation strength of the granular material.

[0204] 2. Fluidity of Granules (Oil Phase) Fluidity at 35°C The prepared oil phase was used as a sample. 10 g of the oil phase was weighed and sealed in a 30 mL glass vial. The glass vial containing the oil phase was placed in a dry oven (DG400, manufactured by Yamato Scientific Co., Ltd.) set to a constant temperature of 35°C and left to stand overnight. The liquid temperature of the sample was measured with a digital thermometer (manufactured by Chino Corporation) and confirmed to be within 35°C ± 0.5°C. The fluidity was determined by tilting the glass vial by 90°C. If the entire contents flowed and moved within 5 seconds, it was determined to be "liquid", and if the entire contents did not flow within 5 seconds, it was determined to be "solid".

[0205] Fluidity at 10°C The prepared oil phase was used as a sample. 10 g of the oil phase was weighed and sealed in a 30 mL glass vial. The glass vial containing the sealed oil phase was placed in a dry oven (DG400, manufactured by Yamato Scientific Co., Ltd.) set to a constant temperature of 35°C and left to stand overnight. The liquid temperature of the sample was measured with a digital thermometer (manufactured by Chino Corporation) and confirmed to be within 10°C ± 0.5°C. The fluidity was determined by tilting the glass vial by 90°C. If the entire contents flowed and moved within 5 seconds, it was determined to be "liquid", and if the entire contents did not flow within 5 seconds, it was determined to be "solid".

[0206] 3. Volume Average Particle Size The volume average particle size of the granules was measured using the following method. The procedure for measuring the volume average particle size is described below. The simulated fat mass structure was immersed in a 100 mM aqueous solution of sodium ethylenediamine-N,N,N',N'-tetraacetate (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) for 1 hour. After 1 hour, the floating particles were recovered from the simulated fat mass structure by gravity separation and placed on a 60 mm diameter polystyrene petri dish. At this time, the recovered particles were made to not overlap in the depth direction of the petri dish. The recovered particles were then observed using a transmission optical microscope and photographed at 5x objective magnification. More than 200 images of the particles were selected from the captured image, and the equivalent circle diameter (the diameter of a perfect circle equivalent to the area of ​​the image of the particle) of each particle was calculated using image processing software (e.g., ImageJ). The volume average particle size Mv was calculated as follows. Assume that there are n1, n2, ..., nk particles with particle diameters d1, d2, ..., dk, respectively, in order of smallest particle diameter. Also, the volume of each particle is Vi. In this case, the volume average particle diameter Mv can be calculated using the following formula.

[0207]

[0208] 4. Coefficient of variation (CV value) of particle size of granules The CV value of the granules was calculated using the following formula: CV value of particle size (%) = (standard deviation of equivalent circle diameter of granules / volume average particle size of granules) x 100 Here, the average particle size of the granules is a value measured by the method described above. The standard deviation of equivalent circle diameter of granules is the standard deviation of the equivalent circle diameter of 200 granules calculated in the measurement of the volume average particle size of the granules.

[0209] 5. Liquid leakage ratio upon heating The liquid leakage ratio upon heating of the simulated fat mass structure was measured by the following method. The liquid leakage ratio upon heating is an index of heat resistance, and when the liquid leakage ratio upon heating was 20% or more, the simulated fat mass structure was evaluated as having excellent heat resistance.

[0210] (1) Test Piece Cutting Process Two 2-g fat mass simulated structures (hereinafter also referred to as test pieces) with a thickness of 2 mm, a vertical length:horizontal length ratio of 1:1, were cut out from the fat mass simulated structure. (2) Temperature Adjustment Process The cut test pieces were sealed in a polyethylene storage bag (Unipack S-4, manufactured by Seisan Nippon Co., Ltd.), placed in a dry oven (Yamato Scientific Co., Ltd., DG400) set to a constant temperature of 30°C, and left to stand for 2 hours. After that, the surface of the test piece was wiped with Kimwipe (registered trademark, manufactured by Nippon Paper Crecia; the same applies hereinafter). At this time, the Kimwipe was wiped until the mass of the Kimwipe before and after wiping no longer changed. Here, the test piece after wiping is referred to as the "test piece before heating." (3A) Heating Process The temperature-adjusted test piece was placed on a hot plate (Yamato Scientific HK300) heated to 90°C and left to stand for 5 minutes. The surface of the heated test piece was wiped with a Kimwipe. Wiping was continued until the mass of the Kimwipe before and after wiping no longer changed. Here, the test piece after wiping is referred to as the "test piece after heating." The mass of the test piece after heating was weighed, and the difference between the mass of the test piece before heating and the mass of the test piece after heating (mass of the test piece before heating - mass of the test piece after heating) was calculated, and this difference was designated as the "amount of liquid leakage during heating." Then, the value obtained by calculating ("amount of liquid leakage during heating" ÷ "mass of the test piece before heat treatment") × 100 was designated as the "liquid leakage amount ratio during heating."

[0211] 6. Liquid leakage ratio under pressure The liquid leakage ratio under pressure of the simulated fat lump structure was measured by the following method. The liquid leakage ratio under pressure is an index of juicy texture, and when the liquid leakage ratio under pressure was 30% or more, the simulated fat lump structure was evaluated as having an excellent juicy texture.

[0212] (1) Test piece cutting step Two fat lump simulated structures (hereinafter also referred to as test pieces) with a thickness of 2 mm, a vertical length:horizontal length ratio of 1:1, and weighing 2 g were cut out from the fat lump simulated structure. (2) Temperature adjustment step The cut out test pieces were placed in a polyethylene storage bag (Unipack S-4, manufactured by Nippon Seisaku Co., Ltd.) and sealed, and then placed in a dry oven (manufactured by Yamato Scientific Co., Ltd., DG400) set to a constant temperature of 30°C, and left to stand for 2 hours. (3B) Pressurization step The surface of the heated temperature-adjusted test piece was pressurized in the thickness direction for 1 minute. At this time, 300 g / cm ２ The test piece was then pressed at a pressure of 0.05 for 1 minute. Specifically, a 25 mm square, 1875 g SUS weight was placed on the surface of the test piece after the temperature adjustment process and allowed to stand for 1 minute. The surface of the pressurized test piece was wiped with a Kimwipe. At this time, wiping was continued until the mass of the Kimwipe before and after wiping no longer changed. Here, the test piece after wiping is referred to as the "test piece after pressurization." The mass of the test piece after pressurization was weighed, and the difference between the mass of the test piece before pressurization and the mass of the test piece after pressurization (mass of the test piece before pressurization - mass of the test piece after pressurization) was calculated, and this difference was defined as the "liquid leakage amount under pressurization." Then, the value obtained by calculating ("liquid leakage amount under pressurization" ÷ "mass of the test piece before pressurization") × 100 was defined as the "liquid leakage amount ratio under pressurization."

[0213] The results are shown in Table 1.

[0214] <Examples 2 to 16, Comparative Examples 1 to 8> In Example 1, the type of specific vegetable oil, the type and amount of structuring agent added, and the concentration of the cationic cross-linkable polymer in the cationic cross-linkable polymer solution were changed as shown in Table 1. For Comparative Examples 3 to 4 and 7 to 8, the membrane emulsification temperature in step A was changed to 50°C. Except for the above, the simulated fat lump structures of Examples 2 to 16 and Comparative Examples 1 to 8 were obtained in the same manner as Example 1. The obtained simulated fat lump structures were evaluated in the same manner as Example 1. The results are shown in Table 1.

[0215]

[0216] From the above results, it can be seen that the simulated fat lump structure of the example has excellent heat resistance, as the amount of liquid leakage when heated is 20% by mass or less, compared to the simulated fat lump structure of the comparative example, and has an excellent juicy texture when chewed, as the amount of liquid leakage when pressurized is 30% by mass or more.

[0217] Example 101 A meat substitute was produced by the following procedure.

[0218] (Preparation of lean meat-like portion raw material) Showa Fresh RF (manufactured by Showa Sangyo Co., Ltd., defatted soy flour) and PRO-Glu 65 (manufactured by Torigoe Flour Milling Co., Ltd., wheat gluten flour) were mixed in a mass ratio (defatted soy flour / wheat gluten flour) of 7:3 to obtain a lean meat-like portion raw material precursor. A cooling die (die width: 100 mm, lip clearance: 3 mm) was attached to the discharge section of a twin-screw extruder with a screw length of 1100 mm and a maximum temperature at the tip of the screw set to 155 ° C. so that the outlet temperature was 105 ° C. The lean meat-like portion raw material precursor was introduced into the extruder at 250 g / min, and the lean meat-like portion raw material precursor was extruded while adding 50% by mass of water to the entire lean meat-like portion raw material precursor to the extruder, thereby obtaining a lean meat-like portion raw material.

[0219] (Preparation of Alternative Meat) 300 g of lean meat-like raw material was boiled in 3 L of boiling water for 10 minutes and drained. The raw material was torn into strips approximately 5 mm thick, seasoned with salt, pepper, and Himi (manufactured by Ajinomoto Co., Inc.), and flavored with nutmeg to obtain strip-shaped protein 1. 30 g of Supercard (transglutaminase manufactured by Ajinomoto Co., Inc.) and 30 g of Fujipro FR (soy flour manufactured by Fuji Oil Co., Ltd.) were added to the strip-shaped protein 1 cooled to 4 ° C. and mixed evenly to obtain alternative meat precursor 1. The fat lump simulation structure obtained in Example 1 was cut into strips approximately 2 mm thick to obtain strip-shaped fat lump simulation structure 1. The alternative meat precursor 1 cooled to 4 ° C. was arranged and stacked so that the fiber direction (extrusion direction of the lean meat-like raw material) was aligned, and the strip-shaped fat lump simulation structure 1 cooled to 4 ° C. was added and shaped into a block of meat. At this time, the strip-shaped fat lump simulated structure 1 was made so that the surface of the steak-like meat substitute would resemble marbled meat. Pressure was then applied for 2 hours at 4°C to continue molding, yielding a crude meat substitute. The crude meat substitute was cut in a direction perpendicular to the fiber direction of the strip-shaped fat lump simulated structure 1 in the crude meat substitute (the extrusion direction of the raw material for the lean meat-like portion), yielding steak-like meat substitutes 25 mm thick.

[0220] The disclosure of Japanese Patent Application No. 2024-095971, filed on June 13, 2024, is incorporated herein by reference in its entirety. All documents, patent applications, and technical standards mentioned herein are incorporated herein by reference to the same extent as if each individual document, patent application, and technical standard was specifically and individually indicated to be incorporated by reference.

Claims

1. Indentation strength at 10°C is 2 x 10 ３ N / m ２ and an ionically cross-linkable polymer cross-linked with a cation, wherein the volume average particle size of the granules is 50 μm or more and 500 μm or less, the granules contain 30 mass% or more of vegetable oil with an unsaturated fatty acid ratio of 50 mass% or more and a melting point of 0°C or less, based on the total amount of the granules, and the granules are liquid at 35°C and solid at 10°C.

2. The fat mass-simulating structure of claim 1, wherein the granules contain at least one structuring agent selected from the group consisting of vegetable waxes, fat-soluble cellulose polymers, long-chain saturated fatty acids, long-chain alcohols, acylglycerols, sorbitan esters, phospholipids, plant sterols, and γ-oryzanol.

3. A fat lump simulated structure as described in claim 1 or claim 2, wherein the vegetable oil having an unsaturated fatty acid ratio of 50% by mass or more and a melting point of 0°C or less includes at least one oil selected from the group consisting of canola oil, sunflower oil, corn oil, linseed oil, olive oil, soybean oil, peanut oil, grape seed oil, sesame oil, argan oil, safflower oil, perilla oil, rapeseed oil, camellia oil, rice bran oil, and algae oil.

4. A fat mass simulation structure according to claim 1 or claim 2, wherein the CV value of the particle size of the granular material is 40% or less.

5. A composition comprising a first aqueous phase containing a surfactant and 30% by mass or more of vegetable oil having an unsaturated fatty acid ratio of 50% by mass or more and a melting point of 0°C or less, based on the total amount of the oil phase, and having an indentation strength of 2 x 10 at 10°C. ３ N / m ２ A method for producing a simulated fat mass structure, comprising: step A of emulsifying the above-mentioned oil phase under conditions in which both the first aqueous phase and the oil phase are liquid to prepare an oil-in-water emulsion A; step B of cooling the emulsion A prepared in step A to 20°C or below to prepare a liquid B containing particulate matter formed by solidifying the oil phase; step C of mixing the liquid B prepared in step B with a second aqueous phase containing a cationic cross-linkable polymer to prepare a liquid C; and step D of contacting the liquid C prepared in step C with a third aqueous phase containing divalent or higher cations to cross-link the cationic cross-linkable polymer.

6. A method for producing a simulated fat mass structure according to claim 5, wherein the surfactant comprises at least one selected from the group consisting of sucrose fatty acid esters, fatty acid salts, and glycerin fatty acid esters.

7. A method for producing a fat mass-mimicking structure according to claim 5 or claim 6, wherein the oil phase contains at least one structuring agent selected from the group consisting of vegetable waxes, fat-soluble cellulose polymers, long-chain saturated fatty acids, long-chain alcohols, acylglycerols, sorbitan esters, phospholipids, plant sterols, and γ-oryzanol.

8. A meat substitute comprising a lean meat-like portion containing protein and the fat mass imitation structure according to claim 1 or 2.

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