Method for imparting meat-like texture to composition for meat-substitute-like food, method for producing composition for meat-substitute-like food to which meat-like texture is imparted, method for reinforcing hardness of composition for meat-substitute-like food, composition for meat-substitute-like food, and dry composition for meat-substitute-like food

Abstract

Provided is a composition for a meat-substitute-like food having excellent chewability, exceptional flavor even when heated, and a texture similar to that of meat. One embodiment of the present invention is a method for imparting a meat-like texture to a composition for a meat-substitute-like food. This method has the steps described below and includes containing 0.5-50.0 mass% of solid content derived from mushrooms and having a moisture content of 15.0-85.0 mass%. Step (1). The mushrooms and transglutaminase are mixed. Step (2). The mixture obtained in step (1) is subjected to a transglutaminase reaction in an environment at 3-60°C for 1.0-48.0 hours.　In the composition for a meat-substitute-like food, the solid content derived from the mushrooms subjected to the transglutaminase reaction is 0.5-50.0 mass%, and the moisture content of the composition for a meat-substitute-like food is 15.0-85.0 mass%.

Description

Method for imparting a meat-like texture to a meat substitute food composition, method for producing a meat substitute food composition imparted with a meat-like texture, method for increasing the hardness of a meat substitute food composition, meat substitute food composition, and dry meat substitute food composition

[0001] The present invention relates to a method for imparting a meat-like texture to a meat substitute food composition, a method for producing a meat substitute food composition imparted with a meat-like texture, a method for increasing the hardness of a meat substitute food composition, a meat substitute food composition, and a dry composition for a meat substitute food.

[0002] Due to future increases in the world population and per capita meat consumption, it is predicted that global meat consumption will increase 1.8 times, and 3.5 times in low-income countries in particular, between 2010 and 2050. Furthermore, rising income levels, particularly in emerging countries such as India and China, are leading to improvements in diet quality and diversification, and it is predicted that demand for meat will increase further (Non-Patent Document 1).

[0003] On the other hand, according to Non-Patent Document 2, approximately 70% of freshwater available to humans is already used for food production, and a large amount of water is also used in meat production. Furthermore, meat production is known to have a large environmental impact, not only requiring a relatively large amount of grain as feed but also emitting a large amount of greenhouse gases. In other words, it is considered difficult to increase meat production to meet the expected increase in meat demand. Therefore, there is a growing demand for meat-like compositions that have the texture and flavor of meat without using meat.

[0004] Given the above situation, the number of companies dealing with alternative meat is increasing internationally every year, and has attracted attention by approximately tripling from 2010 to 2021 (Non-Patent Document 3).

[0005] In light of the above-mentioned social background, in recent years, inventions for meat-like compositions that do not use livestock meat have been filed. Patent Document 1 is an application that addresses the issue of "providing a meat-like food product and a method for producing the same, which has a texture and taste comparable to processed meat foods that use meat as an ingredient, while using ingredients that are lower in fat and energy than meat and contain about the same amount of protein as meat," and describes that "there is provided a meat-like food product containing shredded mushrooms, in any one state selected from the group consisting of raw, boiled, and dried and then rehydrated in water, with a moisture content of less than 93% by mass and / or dietary fiber content of more than 2.0% by mass, and a binder component."

[0006] Patent Document 2 states that "by using mushroom mycelium as a specific medium component, it was possible to improve the texture when used as a meat substitute."

[0007] Patent document 3 is an application whose objective is to "develop meat substitutes that more closely resemble meat of different types, cuts and preparations, with nutritional, texture, visual, aromatic and flavor profiles similar to those of real meat," and describes a "method for preparing a mushroom-based meat substitute that includes a mushroom material, emulsion and / or binder."

[0008] Patent document 4 is an application for an invention entitled "Protein food containing maitake mushrooms and its manufacturing method."

[0009] Patent documents 5 and 6 address the issue that "available meat substitutes tend to lack the desirable characteristics associated with actual meat consumption, namely, meat flavor, odor, and texture," and describe "a method for preparing a versatile meat substitute that can mimic the visual, texture, and / or flavor characteristics of meat, particularly cooked meat products," "to overcome or improve upon the shortcomings of the prior art, or at least to provide a useful alternative."

[0010] Patent Document 7, entitled "Method for extracting medicinal substances from mushrooms," describes that mushrooms are subjected to rapid changes such as hot water treatment followed by pressure application, which destroys the cell membrane and makes them flexible.

[0011] Patent Document 8 describes a "method for producing softened mushrooms" in which a solution containing an acid with a pH of 0 to 1.5 is used and heated at a temperature of 80 to 130°C for 5 minutes to 12 hours.

[0012] Ministry of Agriculture, Forestry and Fisheries "Global Food Supply and Demand Outlook in 2050" "Environmental Impacts of Food Production" Our World in Data Ministry of Finance public relations magazine "Finance" "On the Alternative Meat Market"

[0013] Japanese Patent No. 6885699 Japanese Patent No. 7198603 Special Publication No. 2023-502143 Japanese Patent No. 3921008 Japanese Patent Application Laid-Open No. 2024-041984 Japanese Patent No. 7511928 Japanese Patent Application Laid-Open No. 52-117493 Japanese Patent No. 6429311

[0014] Conventional meat-like compositions lack a sufficient chewiness, making it impossible to achieve a meat-like texture. Furthermore, conventional meat-like compositions primarily composed of protein ingredients derived from legumes have also had issues with taste due to the unique flavor inherent in legumes. In particular, many foods are heat-sterilized to improve shelf life, but conventional meat-like compositions primarily composed of protein ingredients derived from legumes can experience a significant deterioration in flavor due to heat-sterilization. For this reason, they have not been well received by many consumers. The present invention has been made in consideration of the above-mentioned problems, and aims to provide a meat substitute food composition that is chewy and has a meat-like texture.

[0015] The present inventors conducted extensive research to solve the above-mentioned problems. Patent Documents 1 to 8 do not disclose any transglutaminase and were therefore considered to not fully solve the problems of the present invention. After further research, the present inventors discovered that treating mushrooms with transglutaminase can produce a meat-like texture, leading to the completion of the present invention. They also discovered that the meat-like texture can be further enhanced by heating mushrooms in a specific manner before treating them with transglutaminase.

[0016] That is, the present invention provides: (1) a method for imparting a meat-like texture to a meat substitute food composition containing 0.5 to 50.0% by mass of mushroom-derived solids and having a water content of 15.0 to 85.0% by mass, the method comprising the following steps: Step (1): Mixing the mushrooms with transglutaminase; Step (2): Reacting the mixture obtained in Step (1) with transglutaminase at a temperature of 3 to 60°C for 1.0 to 48.0 hours. (2) A method for producing a meat substitute-like food composition by the method described in (1) above, comprising: a mixing step of mixing mushrooms and transglutaminase; and a reaction step of reacting the mixture obtained in the mixing step in an environment of 3 to 60°C for 1.0 to 48.0 hours, wherein the solid content in the meat substitute-like food composition is 0.5 to 50.0% by mass and the water content is 15.0 to 85.0% by mass. (3) A method for producing a meat substitute-like food composition according to (2) above, wherein the meat substitute-like food composition passes through a sieve with a mesh size of 35 mm but does not pass through a sieve with a mesh size of 2 mm. (4) A method for producing a meat substitute-like food composition according to (2) above, wherein the meat substitute-like food composition contains a non-mushroom-derived material selected from the group consisting of a protein material derived from a non-mushroom and an insoluble dietary fiber material derived from a non-mushroom, (5) A method for producing a meat substitute-like food composition according to (3) above, wherein the meat substitute-like food composition contains 3.0 to 40.0% by mass of the non-mushroom-derived material; (6) A method for producing a meat substitute-like food composition according to any one of (2) to (5) above, wherein the meat substitute-like food composition contains a non-mushroom-derived material selected from the group consisting of a non-mushroom-derived protein material and a non-mushroom-derived insoluble dietary fiber material, and wherein the meat substitute-like food composition contains 3.0 to 40.0% by mass of the non-mushroom-derived material; (7) A method for producing a meat substitute-like food composition according to any one of (2) to (5) above, wherein the method comprises a step of drying the composition after the transglutaminase reaction until the moisture content is 0.5 to 30.0% by mass; (7) The method according to (1) above, comprising the following steps before step (1): Step (A) heat-treating the mushrooms under pressure at 105°C or higher to an F value of 0.1 or higher and 280.0 or lower.(8) The method according to (7) above, further comprising a step of heating the mushrooms at 85 to 100°C for 1 to 420 minutes before the step (A); (9) A method for producing a meat substitute food composition according to (7) above, comprising the following step before the step (1): the composition contains 0.5 to 50.0% by mass of mushroom-derived solids and has a water content of 15.0 to 85.0% by mass; Step (A): The mushrooms are subjected to a pressurized heat treatment at 105°C or higher, with an F value of 0.1 to 280.0. (10) A method for producing a meat substitute-like food composition according to (9) above, which comprises a step of heating the mushrooms at 85 to 100°C for 1 to 420 minutes before step (A); (11) A method for producing a meat substitute-like food composition according to (10) above, in which the mushrooms are fruiting bodies; (12) A method for producing a meat substitute-like food composition according to (9) above, in which when the meat substitute-like food composition is subjected to Load Test 2 below, the load is 100 N or more; (Load Test 2) The load of a test sample of the meat substitute-like food composition punched out with a circular die having a diameter of 25 mm from a composition molded into a sheet having a height of 10 mm is measured at room temperature at a speed of 1 mm / s using a rheometer equipped with upper and lower pressure platens having a diameter of 120 mm.(13) A meat substitute-like food composition comprising a solid content derived from mushrooms that has undergone a transglutaminase reaction, wherein the solid content in the meat substitute-like food composition is 0.5 to 50.0% by mass and the water content in the meat substitute-like food composition is 15.0 to 85.0% by mass; (14) The meat substitute-like food composition according to (13) above, which passes through a sieve with a mesh size of 35 mm but does not pass through a sieve with a mesh size of 2 mm; (15) The meat substitute-like food composition according to (13) above, which contains one or more non-mushroom-derived materials selected from the group consisting of non-mushroom-derived protein materials and non-mushroom-derived insoluble dietary fiber materials, and wherein the meat substitute-like food composition contains 3.0 to 40.0% by mass of the non-mushroom-derived material; (16) The meat substitute-like food composition according to (13) above, wherein the mushrooms are fruiting bodies; (17) The meat substitute food composition according to (13) above, wherein the load in the second measurement in the following Load Test 1 is 30 N or more. (Load Test 1) A circular plunger with a diameter of 25 mm is attached to a rheometer, and a container with an upper diameter of 45 mm, a lower diameter of 30 mm, and a height of 33 mm is filled with 20 g of the meat substitute food composition test sample, without being pushed in from above, so as to leave as few gaps as possible, and the load is measured twice consecutively at room temperature at a rate of 1 mm / s. (18) A dried meat substitute food composition obtained by drying the meat substitute food composition according to any one of (13) to (17) above.

[0017] In other words, the present invention provides: (2-1) a meat substitute-like food composition containing a solid content derived from mushrooms that has undergone a transglutaminase reaction, wherein the content of the solid content in the meat substitute-like food composition is 0.5 to 50.0% by mass, and the water content in the meat substitute-like food composition is 15.0 to 85.0% by mass; (2-2) a meat substitute-like food composition according to (2-1) above that passes through a sieve with a mesh size of 35 mm but does not pass through a sieve with a mesh size of 2 mm; (2-3) a meat substitute-like food composition according to (2-1) above that contains, as the solid content, 0.30 to 28.00% by mass of mushroom-derived β-glucan; (2-4) a meat substitute-like food composition comprising one or more non-mushroom-derived materials selected from the group consisting of non-mushroom-derived protein materials and non-mushroom-derived insoluble dietary fiber materials; The meat substitute-like food composition according to (2-1) above, wherein the meat substitute-like food composition contains 3.0 to 40.0% by mass of the non-mushroom-derived material; (2-5) The meat substitute-like food composition according to (2-1) above, wherein the mushrooms are fruiting bodies; (2-6) The meat substitute-like food composition according to (2-1) above, wherein the load in the second measurement in the following Load Test 1 is 30 N or more; (Load Test 1) A circular plunger with a diameter of 25 mm is attached to a rheometer, and 20 g of a test sample of the meat substitute-like food composition is packed into a container with an upper diameter of 45 mm, a lower diameter of 30 mm, and a height of 33 mm at room temperature at a rate of 1 mm / s, without pushing from the top, so as to pack the container with as few gaps as possible, and the load is measured twice consecutively; (2-7) A dried meat substitute-like food composition obtained by drying the meat substitute-like food composition according to any one of (2-1 to 6) above; (2-8) A method for producing a meat substitute-like food composition, comprising: a mixing step of mixing a mushroom-derived solid content and transglutaminase; and a reaction step of reacting the mixture obtained in the mixing step in an environment of 3 to 60°C for 1.0 to 48.0 hours, wherein the content of the solid content in the meat substitute-like food composition is 0.(2-9) A method for producing a meat substitute-like food composition according to (2-8) above, wherein the meat substitute-like food composition passes through a sieve with a mesh size of 35 mm but does not pass through a sieve with a mesh size of 2 mm; (2-10) A method for producing a meat substitute-like food composition according to (2-8) above, wherein the meat substitute-like food composition contains, as the solid content, 0.30 to 28.00 mass% of mushroom-derived β-glucan; (2-11) A method for producing a meat substitute-like food composition according to any one of (2-8 to 10) above, wherein the meat substitute-like food composition contains a non-mushroom-derived material selected from the group consisting of a non-mushroom-derived protein material and a non-mushroom-derived insoluble dietary fiber material, and wherein the meat substitute-like food composition contains 3.0 to 40.0 mass% of the non-mushroom-derived material; (2-12) A method for imparting a meat-like texture to a meat substitute food composition, comprising: a mixing step of mixing a mushroom-derived solid component and transglutaminase; and a reaction step of reacting the mixture obtained in the mixing step in an environment of 3 to 60°C for 1.0 to 48.0 hours, wherein the solid component content in the meat substitute food composition is 0.5 to 50.0% by mass, and the moisture content in the meat substitute food composition is 15.0 to 85.0% by mass; (2-13) A method for imparting a meat-like texture to a meat substitute food composition according to (2-12), wherein the meat substitute food composition passes through a sieve with 35 mm openings but does not pass through a sieve with 2 mm openings.

[0018] In other words, the present invention provides: (3-1) a method for producing a meat substitute food composition containing 0.5 to 50.0% by mass of a solid content derived from mushrooms, the method comprising the following steps: Step (A): Mushrooms are subjected to a pressurized heat treatment at 105°C or higher with an F value of 0.1 to 280.0. Step (1): The mushrooms that have undergone step (A) are mixed with transglutaminase. Step (2): The mixture obtained in step (1) is subjected to a transglutaminase reaction in an environment of 3 to 60°C for 1.0 to 48.0 hours. (3-2) A method for producing a meat substitute-like food composition according to (3-1) above, wherein the moisture content of the meat substitute-like food composition is 15.0 to 85.0% by mass; (3-3) A method for producing a meat substitute-like food composition according to (3-1) above, comprising a step of heating the mushrooms at 85 to 100°C for 1 to 420 minutes before step (A); (3-4) A method for producing a meat substitute-like food composition according to (3-1) above, wherein the mushrooms are fruiting bodies; (3-5) A method for producing a meat substitute-like food composition according to (3-1) above, wherein when the meat substitute-like food composition is subjected to Load Test 2 below, the load is 100 N or more; (Load Test 2) The load of a test sample of the meat substitute food composition punched with a circular die having a diameter of 25 mm from a composition molded into a sheet having a height of 10 mm is measured at room temperature at a speed of 1 mm / s by attaching upper and lower pressure platens having a diameter of 120 mm to a rheometer; (3-6) A method for producing a meat substitute food composition as set forth in (3-1) above, which comprises a step of drying the meat substitute food composition after step (2); (3-7) A meat substitute food composition produced by the method for producing a meat substitute food composition as set forth in any one of (3-1 to 3-6) above; (3-8) A method for strengthening the hardness of a meat substitute food composition containing 0.5 to 50.0 mass% of a solid content derived from mushrooms, which comprises the following steps: Step (A): Mushrooms are subjected to a pressurized and heated treatment at 105°C or higher, with an F value of 0.1 to 280.0. Step (1): The mushrooms that have been subjected to step (A) are mixed with transglutaminase. Step (2): The mixture obtained in step (1) is subjected to a transglutaminase reaction in an environment of 3 to 60°C for 1.0 to 48.0 hours.(3-9) The method according to (3-8) above, wherein the moisture content of the meat substitute food composition is 15.0 to 85.0% by mass; (3-10) The method according to (3-8) above, further comprising a step of heating the mushrooms at 85 to 100°C for 1 to 420 minutes before the step (A).

[0019] The present invention provides a technique for a meat substitute food composition having a chewy, meat-like texture. Furthermore, the present invention makes it possible to obtain an even more improved meat-like texture in the production of a meat substitute food composition containing a mushroom-derived solid component.

[0020] Hereinafter, embodiments of the present invention will be described in detail. In this specification, the expression "a to b" in the description of a range of values ​​means that the range is from a to b, unless otherwise specified.

[0021] The first aspect of the present invention is a method for imparting a meat-like texture to a meat substitute food composition. The food composition contains 0.5 to 50.0% by mass of mushroom-derived solids. The meat substitute food composition of the present invention refers to a composition that can be used in foods as a substitute for meat. The meat substitute referred to here primarily substitutes in terms of texture, and in other words, relates to a composition that has the novel property of exhibiting a meat-like texture and therefore being usable in foods as a meat substitute.

[0022] <Mushroom-derived solid content> The mushroom-derived solid content refers to the solid matter remaining after drying mushrooms and removing moisture. For example, since maitake mushrooms contain 93% moisture, the mushroom-derived solid content of the maitake mushroom itself is 7%. The mushroom solid content is measured by placing 1.0 to 2.0 g of a mushroom sample in a weighing bottle and drying at 110°C for 50 to 60 minutes. The mushroom-derived solid content in the meat substitute food composition of the present invention is 0.5 to 50.0% by mass, more preferably 1.0 to 45.0% by mass, and even more preferably 2.0 to 40.0% by mass. In particular, 2.0 to 7.0% by mass is most preferred. By ensuring that the mushroom-derived solid content falls within the above range, the resulting meat substitute food composition can have a good chewiness. Furthermore, when the mushroom-derived solid content undergoes the transglutaminase reaction described below, lysine (Lys) and glutamine (Gln) in the mushroom-derived solid content form covalent bonds. In other words, the meat substitute food composition of this embodiment contains a solid content derived from mushrooms that has undergone a transglutaminase reaction.

[0023] The mushrooms used in the present invention are not particularly limited as long as they are edible. Mushrooms include enokitake mushroom (Flammulina velutipes), king oyster mushroom (Pleurotus eryngii), wood ear mushroom (Auricularia auricularia-judae), shiitake mushroom (Lentinula edodes), tsukuritake mushroom (Agaricus bisporus), nameko mushroom (Pholiota nameko), hatakeshimeji mushroom (Lyophyllum decastes), oyster mushroom (Pleurotus ostreatus), straw mushroom (Volvariella volvacea), and bunashimeji mushroom (Hypsizygus marmoreus), hon-shimeji (Lyophyllum shimeji), and maitake (Grifola frondosa) are preferred, and one or more selected from the group consisting of king oyster mushroom (Pleurotus eryngii), tsukuritake (Agaricus bisporus), hatake-shimeji (Lyophyllum decastes), buna-shimeji (Hypsizygus marmoreus), hon-shimeji (Lyophyllum shimeji), and maitake (Grifola frondosa) are preferred, and maitake (Grifola frondosa) is most preferred. By using preferred mushrooms, a meat substitute food composition with good chewiness can be obtained.

[0024] In this embodiment, the term "mushrooms" refers collectively to fruiting bodies and mycelia, and in this embodiment, fruiting bodies are preferred. By using fruiting bodies, the texture can be improved and the texture can be made closer to that of livestock meat.

[0025] In the present invention, mushrooms and transglutaminase are mixed together.

[0026] The mixing step allows the ingredients to be mixed uniformly. The amount of mushroom-derived solid content in the mixing step may be adjusted so that the solid content in the resulting meat substitute food composition falls within the above-mentioned range.

[0027] <Transglutaminase> Transglutaminase is an enzyme that functions to organize the above-mentioned solid components. Specifically, transglutaminase functions as an enzyme that forms a covalent bond between lysine (Lys) and glutamine (Gln) in the above-mentioned solid components, promoting polymerization. Transglutaminase may have a substituent within a range that does not inhibit the effects of the meat substitute food composition of the present disclosure. This can organize the above-mentioned solid components and improve the chewiness of the meat substitute food composition. The transglutaminase in the meat substitute food composition may be a transglutaminase preparation such as Ajinomoto Co.'s "Activa TG-B Komabushi," which contains 0.5% transglutaminase. When a transglutaminase preparation containing 50 U / g of transglutaminase activity is used, the content of the transglutaminase preparation is preferably 0.3 to 40.0% by mass, more preferably 0.4 to 35.0% by mass, and even more preferably 0.5 to 30.0% by mass. 2.0 to 10.0% by mass is most preferred. By setting the content of the transglutaminase preparation within the above range, the resulting meat substitute food composition can be made to have a better chewiness, excellent flavor even when heated, and a texture closer to that of livestock meat.

[0028] In the present invention, a mixture of mushrooms and transglutaminase is subjected to a transglutaminase reaction in an environment of 3 to 60° C. for 1.0 to 48.0 hours.

[0029] The reaction time in the transglutaminase reaction step is 1.0 to 48.0 hours, more preferably 2.0 to 40.0 hours, even more preferably 4.0 to 30.0 hours, and most preferably 8.0 to 20.0 hours. The temperature during the reaction is 3 to 60°C, more preferably 10 to 55°C, and even more preferably 20 to 50°C. By performing the reaction step under appropriate conditions, the hardness of the resulting meat substitute food composition can be increased, and the texture can be made closer to that of meat.

[0030] The mushrooms used may be raw or processed. Examples of processing methods for converting the fruiting bodies (mushrooms) into processed products include boiling, drying, heating, pressing, denaturing, etc. The mushrooms used may also include dried extracts obtained from mushrooms.

[0031] The mushrooms used may be crushed, cut, or otherwise adjusted to a uniform or non-uniform shape or size. To improve texture, the total length of crushed and cut pieces of mushrooms, as the total length along the fiber direction (hereinafter sometimes simply referred to as "total length"), is, for example, 0.5 to 100.0 mm, 1.0 to 90.0 mm, 2.0 to 75.0 mm, or 3.5 to 70.0 mm. Furthermore, the content of crushed pieces having a total length along the fiber direction of 0.5 to 100.0 mm in the meat substitute food composition is preferably 3.0% by mass or more, more preferably 5.0% by mass or more, and even more preferably 8.0% by mass or more. Furthermore, the content of such crushed pieces in the meat substitute food composition is preferably 95% by mass or less, more preferably 90% by mass or less, and even more preferably 85% by mass or less. By setting the content of crushed pieces within the above range, the chewiness of the resulting meat substitute food composition can be improved, and the texture can be made closer to that of actual livestock meat.

[0032] The mushrooms used may be squeezed, compressed, or dried. In the present invention, the term "mushrooms" may include those that have been heated, crushed, cut, or the like as described above.

[0033] (Particle size) When the meat substitute food composition according to the embodiment is made into a minced meat type, it is preferable that it pass through a sieve with a mesh size of 35 mm, but not pass through a sieve with a mesh size of 2 mm. This allows the meat substitute food composition to have a texture closer to that of minced meat while improving its chewiness. Note that "passing through a sieve" means that more than 75% by mass of the meat substitute food composition passes through a sieve with a specified mesh size. Furthermore, "not passing through a sieve" means that 75% or more by mass of the meat substitute food composition does not pass through a sieve with a specified mesh size. The particle size of the meat substitute food composition can be adjusted by adjusting the size of the mushrooms used, for example, by crushing or cutting.

[0034] The mushroom-derived solids preferably contain β-glucan. By adjusting the β-glucan content in the meat substitute food composition to an appropriate range, it is possible to obtain the effects of immunomodulation, such as anti-infective and anti-allergic properties, and improvement of intestinal flora, while improving chewiness. The content of mushroom-derived β-glucan in the meat substitute food composition is preferably 0.30 to 28.00% by mass, more preferably 0.50 to 25.00% by mass, and even more preferably 1.00 to 20.00% by mass. In particular, 1.10 to 3.45% by mass is most preferable. By adjusting the mushroom-derived β-glucan content to the above range, the above-mentioned immunomodulation and intestinal flora improvement effects can be obtained. The amount of mushroom β-glucan can be calculated by multiplying the blending ratio of the mushroom raw material in each food composition by the mushroom β-glucan content of the mushroom raw material. The mushroom β-glucan content is, for example, 4.09% in Maitake mushroom, 8.25% in compressed Maitake mushroom, 5.09% in King Oyster mushroom, and 0.78% in Tsukuritake mushroom.

[0035] <Non-mushroom-derived material> The meat substitute food composition according to the embodiment may contain a non-mushroom-derived material. Examples of such non-mushroom-derived materials include non-mushroom-derived protein materials and non-mushroom-derived insoluble dietary fiber materials. When using a non-mushroom-derived material, it is more preferable to use a non-mushroom-derived protein material if the goal is to achieve a texture closer to that of meat. The meat substitute food composition according to the embodiment can improve its texture by including a non-mushroom-derived material. A non-mushroom-derived protein material is a food ingredient containing 30% or more by mass of protein per dry weight. Specifically, the raw material for the non-mushroom-derived protein material can be one or more selected from the group consisting of grains, beans, meats, and dairy products. Table 1 shows examples of the protein content of various protein materials.

[0036]

[0037] When quantifying the amount of protein contained in a non-mushroom-derived protein material in a meat substitute food composition, the total protein content in the meat substitute food composition can be measured using a measurement method such as the combustion method, and then the amount of protein derived from mushrooms contained in the meat substitute food composition can be calculated from the total protein content.

[0038] Next, regarding the β-glucan contained in mushrooms, specifically, the ratio of β-glucan (g):X per 100 g of raw mushroom to protein (g):Y per 100 g of raw mushroom is a value (Y / X) determined according to the type of mushroom, as shown in Table 2. Based on the content of β-glucan contained in the meat substitute food composition and the following value (Y / X), the content of protein contained in the meat substitute food composition can be calculated (Table 2).

[0039]

[0040] Non-mushroom-derived insoluble dietary fiber materials are food materials containing 30% or more by mass of insoluble dietary fiber per dry weight. Specific examples include soybean pulp, cellulose materials, wheat fiber, and oat fiber, with soybean pulp and cellulose materials being more preferred. The dietary fiber material contains 30% or more by mass of water-insoluble dietary fiber (Table 3). Specifically, the non-mushroom-derived insoluble dietary fiber material can be one or more selected from the group consisting of cereals, legumes, algae, and microorganisms. By using an appropriate amount of a suitable non-mushroom-derived insoluble dietary fiber material, a meat substitute food composition with improved texture and flavor can be obtained. That is, when the goal is to improve flavor, it is preferable to use an insoluble dietary fiber material as the non-mushroom-derived material, rather than a legume-derived protein material.

[0041]

[0042] The content of the non-mushroom-derived material in the meat substitute food composition is preferably 3.0 to 40.0% by mass, more preferably 3.5 to 35.0% by mass, and even more preferably 4.0 to 30.0% by mass. In particular, 20.0 to 25.0% by mass is most preferable. By setting the content of the non-mushroom-derived material within the above range, the texture of the food composition according to the present invention can be improved.

[0043] The moisture content of the meat substitute food composition according to the present disclosure is 15.0 to 85.0% by mass, more preferably 55.0 to 80.0% by mass, and even more preferably 60.0 to 75.0% by mass. An appropriate moisture content can make the texture of the meat substitute food composition more preferable. Note that the "moisture content in the meat substitute food composition" referred to here is measured by placing 1.0 to 2.0 g of each sample of the meat substitute food composition in a weighing bottle and drying at 110°C for 50 to 60 minutes.

[0044] (Other Components) The meat substitute food composition according to the embodiment may contain other components commonly used in foods, such as thickeners, emulsifiers, excipients, pH adjusters, and preservatives, as long as the effects of the meat substitute food composition are not impaired.

[0045] The raw materials used in the method for producing the meat substitute food composition are as described above.

[0046] (Method for producing a meat substitute food composition) The method for producing a meat substitute food composition according to the above-described embodiment includes the following steps: Step (1): Mixing the mushrooms and transglutaminase. Step (2): Reacting the mixture obtained in step (1) with transglutaminase for 1.0 to 48.0 hours in an environment of 3 to 60°C.

[0047] The steps and raw materials used in the method for producing a meat substitute food composition according to the embodiment are as described above.

[0048] In the method for producing a meat substitute food composition according to the embodiment, the transglutaminase reaction step under the conditions described above allows sufficient organization of the mushroom-derived solid components, and ultimately makes it possible to produce a meat substitute food composition in which the load in the second measurement in the above-mentioned Load Test 1 is 30 N or more. In other words, the method for producing a meat substitute food composition according to the embodiment makes it possible to produce a meat substitute food composition that has a meat-like texture, even though it uses mushrooms as a raw material.

[0049] <Other Treatments> A step of crushing the mushrooms may be carried out before the mixing step. Crushing the mushrooms can improve the texture of the resulting meat substitute food composition, making it more similar to meat. The particle size of the mushrooms when crushed is preferably 0.5 to 100.0 mm, 1.0 to 90.0 mm, 2.0 to 75.0 mm, or 3.5 to 70.0 mm.

[0050] Alternatively, mushrooms may be preheated, for example, at 80 to 150°C for 300 to 5,400 seconds. Preheating prevents the enzymatic reaction of the mushroom-derived raw material and allows the solid matter derived from the mushrooms to react appropriately with transglutaminase. When heating mushrooms, steaming, steam heating, boiling, or microwave heating is preferred. However, heating by methods such as frying in oil may reduce the efficiency of the subsequent transglutaminase reaction, so heating without using oil is preferred.

[0051] After step (1), the resulting mixture may be placed in a mold and subjected to a transglutaminase reaction. Alternatively, after step (1), the resulting mixture may be processed into a minced meat-like substance using a mincer, and then subjected to a transglutaminase reaction.

[0052] After step (2), it is desirable to carry out heating to inactivate transglutaminase. By inactivating transglutaminase, the transglutaminase reaction can be stopped while maintaining an appropriate texture. The heating temperature for inactivating transglutaminase is preferably 80 to 150°C, more preferably 90 to 135°C, and even more preferably 100 to 125°C. The heating time for inactivating transglutaminase varies depending on the heating temperature, but is preferably 60 to 24,000 seconds, more preferably 150 to 3,600 seconds, and even more preferably 240 to 1,800 seconds. Heating to inactivate transglutaminase can also be carried out as a final sterilization step.

[0053] (Dry Meat Substitute Food Composition) After step (2), more specifically, after the step of inactivating transglutaminase, a drying step may be performed to dry the meat substitute food composition. The conditions for drying the meat substitute food composition are not particularly limited as long as they allow drying without altering the components of the meat substitute food composition. For example, heating at 50 to 110°C for 1.0 to 48.0 hours is sufficient. Note that "drying the meat substitute food composition" refers to reducing the moisture content of the meat substitute food composition obtained by the drying step to 30% by mass or less. Examples of drying methods include freeze-drying and blow-drying, with freeze-drying being the most preferred. This moisture content is more preferably 0.5 to 25.0% by mass, and even more preferably 1.0 to 20.0% by mass. The meat substitute food composition exhibits the effects of a meat substitute food composition and, in addition to its excellent storage stability, is therefore suitable for use as a preserved food. Then, by pouring hot water on it, it can be returned to a state almost like before drying.

[0054] (Method for imparting a meat-like texture to a meat substitute food composition) The method for imparting a meat-like texture to a meat substitute food composition according to the embodiment comprises a mixing step of mixing mushrooms and transglutaminase, and a reaction step of reacting the mixture obtained in the mixing step for 1.0 to 48.0 hours in an environment of 3 to 60°C. The mushroom-derived solid content and transglutaminase used in the mixing step are as described above. The meat substitute food composition has a solid content of 0.5 to 50.0% by mass and a water content of 15.0 to 85.0% by mass. When used as a ground meat type, the meat substitute food composition preferably passes through a sieve with 35 mm openings but does not pass through a sieve with 2 mm openings. The method for imparting a meat-like texture to a meat substitute food composition according to the embodiment makes it possible to impart a meat-like texture to a meat substitute food composition made from mushrooms.

[0055] (Method for enhancing the hardness of a meat substitute food composition) The method for enhancing the hardness of a meat substitute food composition according to the above-described embodiment may include the following step (A) before step (1). By adding this step, the meat substitute food composition can be made harder. Step (A): Mushrooms are subjected to a pressure and heat treatment at 105°C or higher with an F value of 0.1 to 280.0. This step may hereinafter be referred to as the "pressure and heat treatment step".

[0056] <Step (A): Pressure Heat Treatment Step> In the pressure heat treatment step, mushrooms are subjected to pressure heat treatment at 105°C or higher and an F value of 0.1 to 280.0. The temperature is preferably 105 to 150°C, more preferably 108 to 140°C, and even more preferably 110 to 130°C. The F value is more preferably 0.5 to 250.0, and even more preferably 1.0 to 220.0. A retort sterilizer is preferably used for the pressure heat treatment step. By adopting appropriate pressure and heating conditions, a stronger meat-like texture can be obtained. Note that, in this specification, the F value is the value calculated by pressure heating time × 10^((pressure heating temperature - 121.1) / 10), and does not include heating during cooking with oil. Hereinafter, in this embodiment, the heating performed immediately before the transglutaminase reaction step may be referred to as "main heating." The pressure and heat treatment step described above is the main heating.

[0057] <Other Treatments> A step of heating the mushrooms may be further carried out before step (A). (Hereinafter, the heating carried out before the pressure and heat treatment step may be referred to as "pre-heating.") By carrying out pressure and heat treatment after pre-heating, the texture of the resulting meat substitute food composition can be improved, making it more similar to meat. The heating temperature is preferably 85°C to 100°C, more preferably 90 to 98°C. The heating time is preferably 1 to 420 minutes, more preferably 2.5 to 200 minutes, and even more preferably 5 to 100 minutes. There are no particular restrictions on the heating method used in pre-heating, but examples include boiling.

[0058] According to an embodiment, a method for enhancing the hardness of a meat substitute-like food composition containing mushrooms and produced by transglutaminase treatment comprises the steps of: pressurizing and heating the mushrooms; mixing the mixture obtained by the mixing step with appropriate amounts of the solid content and transglutaminase; and reacting the mixture obtained by the mixing step with the transglutaminase for 1.0 to 48.0 hours in an environment of 3 to 60°C. The mushrooms and transglutaminase used in the mixing step are as described above. The meat substitute-like food composition has a solid content of 0.5 to 50.0% by mass and a water content of 15.0 to 85.0% by mass. The meat substitute-like food composition is preferably prepared by heating the mushrooms at 85 to 100°C for 1 to 420 minutes prior to the pressurized and heat treatment step. The heating method is not particularly limited, but examples include boiling. According to the method for enhancing the meat-like texture of a meat substitute food composition according to the embodiment, the meat-like texture of a meat substitute food composition made from mushrooms can be further enhanced.

[0059] (Load characteristics) In Load Test 2 below, the meat substitute food composition according to the embodiment preferably has a load of 100 N or more, more preferably 105 N or more, and even more preferably 115 N or more. There is no particular upper limit to the load in the measurement as long as an appropriate chewiness is obtained, but it is preferably 1000 N or less, more preferably 800 N or less. (Load Test 2) The load of a test sample of the meat substitute food composition punched out with a 25 mm diameter circular mold from a composition molded into a 10 mm high sheet is measured at room temperature at a speed of 1 mm / s using a rheometer equipped with upper and lower pressure platens with a diameter of 120 mm.

[0060] In the method for producing a meat substitute food composition according to the embodiment, which is the method described above, the transglutaminase reaction under the conditions described above allows sufficient tissue formation between the pressurized and heated mushrooms, and ultimately makes it possible to produce a meat substitute food composition that exhibits a measurement load of 100 N or more in the above-mentioned Load Test 2. In other words, the method for producing a meat substitute food composition according to the embodiment makes it possible to obtain a meat substitute food composition that has an even more improved meat-like texture, even though it uses mushrooms as a raw material.

[0061] A step of crushing the mushrooms may also be included. Crushing the mushrooms can improve the texture of the resulting meat substitute food composition, making it more similar to meat. The particle size of the mushrooms after crushing is preferably 0.5 to 100.0 mm, more preferably 1.0 to 90.0 mm, even more preferably 2.0 to 75.0 mm, and most preferably 3.5 to 70.0 mm.

[0062] (Meat substitute food composition) The meat substitute food composition according to the embodiment is a food composition that contains mushrooms that have undergone a transglutaminase reaction, and the content of mushroom-derived solids in the meat substitute food composition is 0.5 to 50.0% by mass, and the water content in the meat substitute food composition is 15.0 to 85.0% by mass.

[0063] The ingredients used in the meat substitute food composition according to the embodiment are as described above.

[0064] (Load Characteristics) In the following Load Test 1, the meat substitute food composition according to the embodiment preferably has a load of 30 N or more in the second measurement, more preferably 50 N or more, and even more preferably 70 N or more. The upper limit of the load in the second measurement is not particularly limited as long as a suitable chewiness is obtained, but is preferably 1500 N or less, more preferably 1000 N or less. (Load Test 1) A circular plunger with a diameter of 25 mm is attached to a rheometer, and a container with an upper diameter of 45 mm, a lower diameter of 30 mm, and a height of 33 mm is filled with 20 g of the meat substitute food composition sample, without pushing from the top, so as to minimize gaps. The load in the second measurement is considered to be an index related to the chewiness of the meat substitute food composition when masticated. The meat substitute food composition described above has a good chewiness and an excellent flavor even when heated, exhibiting a meat-like texture.

[0065] By undergoing the transglutaminase reaction step under the conditions described above, the meat substitute food composition according to the embodiment is able to sufficiently promote the organization of the mushrooms among themselves, and is therefore able to impart a meat-like texture to the meat substitute food composition so that the load in the second measurement in the above-described Load Test 1 is 30 N or more. In other words, the meat substitute food composition according to the embodiment can be obtained using mushrooms as a raw material, while still providing a meat-like texture.

[0066] (Uses and cooking methods of meat substitute food composition and dry meat substitute food composition) The meat substitute food composition or dry meat substitute food composition according to the above-described embodiments may be cooked by heating, such as baking, using a frying pan or a microwave. In this case, it can be served as meat sauce, minced meat, curry, diced steak, etc. Note that various seasonings such as salt and soy sauce may be added to the meat substitute food composition or dry meat substitute food composition as appropriate before or after cooking.

[0067] Although the embodiments of the present invention have been described above, these are merely examples of the present invention, and various other configurations can also be adopted.

[0068] EXAMPLES The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited to these.

[0069] Study 1: Study of the amount of mushroom-derived solids in meat substitute food compositions (Examples 1-1 to 1-4, Comparative Examples 1-1 and 1-2) Samples of Examples 1-1 to 1-4 and Comparative Examples 1-1 and 1-2 were prepared using mushrooms and other ingredients according to the formulations shown in Table 1A. Details of each ingredient are as follows. Maitake (mushrooms): "Yukiguni Maitake Kiwami" manufactured by Yukiguni Maitake Co., Ltd. (now Yukiguni Factory Co., Ltd.) was used. Isolated soy protein: "Soy Protein," an isolated soy protein manufactured by Nippon Garlic Co., Ltd., was used. Transglutaminase preparation A: "Activa TG-B Komabushi" manufactured by Ajinomoto Co., Inc. (containing 0.5% transglutaminase, 2.5% sodium polyphosphate, 2.5% sodium pyrophosphate (anhydrous), 2.0% silicon dioxide, and 92.5% milk protein) was used. Oil: Nisshin Canola Oil, a rapeseed salad oil manufactured by Nisshin Oillio Group, Inc., was used. Dextrin: Sandec 185N, a corn-derived dextrin (DE 16-21) manufactured by Sanwa Starch Industry Co., Ltd., was used. Pressed maitake mushroom: Maitake mushrooms were pulverized using a food processor and heated in a covered pot for approximately 60 minutes, and then the mass was reduced to 40% of the original mass using a press. Maitake mushrooms or compressed maitake mushrooms were pulverized using a food processor (MK-K81-W, manufactured by Panasonic Corporation), and the pulverized or compressed maitake mushrooms were heated in a covered pot for approximately 60 minutes. After uniformly mixing the ingredients, the mixture was allowed to react at 4°C for 20 hours. The sample was then placed in a well-heated steamer and heated with the lid on at 90-100°C for 10 minutes to terminate the transglutaminase reaction.

[0070] The mushroom-derived β-glucan content was measured according to the "Method for measuring fungal-derived β-glucan." Physical properties were measured according to the "Load Test 1" described below. Note that samples that could not maintain their shape before the reaction and could not be molded were deemed non-conforming (failed). The resulting meat substitute food compositions were subjected to sensory evaluation according to the "Chewiness Evaluation 1" and "Lowness of off-flavor characteristic of legume-derived protein materials" described below.

[0071] (Method for measuring β-glucan derived from mushrooms) β-glucan derived from mushrooms is composed of β-1,3 glucan, β-1,3;1,6 glucan, and β-1,6 glucan, and is different from the β-1,4 glucan and β-1,3;1,4 glucan contained in plants. However, no generalized analytical method has been established. Therefore, the content was determined by combining the available analytical method "total β-glucan measurement method" with the available analytical methods "β-1,3;1,4 glucan measurement method" and "β-1,4 glucan measurement method." Each sample was freeze-dried and powdered. The total β-glucan content was measured using a β-glucan measurement kit (K-YBGL method) manufactured by Megazyme. The β-1,3;1,4 glucan content was measured using a β-glucan measurement kit (K-BGLU method) manufactured by Megazyme. The K-BGLU method involves specifically hydrolyzing β-1,3;1,4 glucan using β-1,3;1,4 glucan 4-glucanohydrolase, followed by centrifugation and quantifying the glucose content of the supernatant. β-1,4 glucan was obtained by hydrolyzing β-1,3;1,4 glucan using the K-BGLU method, then removing the supernatant and freeze-drying the precipitated fraction to obtain a powder. The powder was suspended in acetate buffer, specifically hydrolyzing β-1,4 glucan using cellulase, and finally quantifying the glucose content. Specifically, mushroom-derived β-glucan was determined by subtracting the values ​​for β-1,3;1,4 glucan and β-1,4 glucan from the total β-glucan content, and multiplying the result by the dry matter yield of each sample.

[0072] (Load Test 1) A circular plunger with a diameter of 25 mm was attached to a rheometer (Shimadzu EZ Test, a small benchtop testing machine manufactured by Shimadzu Corporation), and 20 g of each sample was packed into a container with an upper diameter of 45 mm, a lower diameter of 30 mm, and a height of 33 mm at room temperature at a speed of 1 mm / s, without being pressed in from above, with as few gaps as possible, and the load was measured twice consecutively. The load values ​​for the first and second tests are shown in Table 1A.

[0073] (Chewiness Evaluation 1) Six panelists tasted various meat substitute food composition samples without knowing the names of the samples, and evaluated the "chewiness" in comparison with minced chicken that had been fried. The chewiness was evaluated on a 5-point scale according to the following evaluation criteria. The average of the evaluation results of the six panelists was calculated, and an average of 2.5 points or more was considered a pass, and an average of less than 2.5 points was considered a fail. The chewiness evaluation results are shown in Table 4. <Evaluation criteria> Equivalent to fried minced chicken: 5 Close to fried minced chicken, but with a slightly unnatural feel that is not noticeable: 4 Close to fried minced chicken, but with a slight unnatural feel: 3 Different from fried minced chicken: 2 Completely different from fried minced chicken: 1

[0074] (Evaluation of the Lack of Off-flavors Inherent in Bean-Derived Protein Materials) Various samples filled into containers, sealed, and heated at 121°C for 10 minutes were eaten by six panelists without being informed of the sample names, and the samples were compared with commercially available dried granular soy protein that had been rehydrated with twice the amount of hot water, drained, and heated in the same manner to evaluate the "lack of off-flavors inherent in bean-derived protein materials." "Dried Minced Soybean Meat" manufactured by Marukome Co., Ltd. was used as the commercially available granular soy protein. The lack of off-flavors was evaluated on a five-point scale according to the following evaluation criteria. The average of the evaluation results from the six panelists was calculated, and an average of 2.0 points or more was considered pass, and an average of less than 2.0 points was considered fail. The evaluation results for the lack of off-flavors inherent in bean-derived protein materials are shown in Table 1A. <Evaluation criteria> No off-flavor peculiar to bean-derived protein materials: 5 Compared to commercially available granular soy protein, there is an off-flavor peculiar to bean-derived protein materials that is not noticeable: 4 Compared to commercially available granular soy protein, there is a slight off-flavor peculiar to bean-derived protein materials: 3 Compared to commercially available granular soy protein, there is a weak off-flavor peculiar to bean-derived protein materials: 2 Compared to commercially available granular soy protein, there is an equivalent off-flavor peculiar to bean-derived protein materials: 1 If both the chewiness evaluation and the evaluation of the lack of off-flavor peculiar to bean-derived protein materials were passed, the final pass / fail was determined to be pass. The final pass / fail results are shown in Table 1B.

[0075]

[0076] <Discussion> This example confirmed that the mushroom-derived solid content must be 0.5% or more.

[0077] Study 2: Study 2 of the amount of mushroom-derived solids in a meat substitute food composition (Example 2-1) According to the formulation shown in Table 1A, the transglutaminase reaction and termination of the reaction were carried out in the same manner as in Example 1-1, to obtain the sample of Example 1-4. Example 1-4 was dried for 6 hours in a dryer set at 60°C to obtain the sample of Example 2-1 (before reconstitution with water). The sample of Example 2-1 (before reconstitution with water) had a mass reduced by 70.1% and a moisture content of 19.7% compared to the sample of Example 1-4 before drying. The sample of Example 2-1 (before reconstitution with water) was reconstituted with water in a refrigerator set at 10°C or below for 6 hours, and excess water was drained off to obtain the sample of Example 2-1 (after reconstitution with water). The sample of Example 2-1 (after reconstitution with water) had a mass increased by 300.2% and a moisture content of 71.5% compared to the sample of Example 2-1 (after reconstitution with water). The samples of Example 2-1 (before reconstitution with water) and 2-1 (after reconstitution with water) were subjected to the above-mentioned Load Test 1, Chewing Texture Evaluation 1, and evaluation of the absence of off-flavors specific to pulse-derived protein materials. The results are shown in Tables 2A and 2B.

[0078]

[0079] <Discussion> This example confirmed that the mushroom-derived solid content may be up to 50.0%. It was also confirmed that the mushroom-derived solid content may be blown dry and rehydrated.

[0080] Study 3: Study of mushroom types in meat substitute food compositions (Examples 3-1 and 3-2) According to the formulations shown in Table 3A, transglutaminase reactions and termination of the reactions were carried out in the same manner as in Example 1-1 to obtain samples of Examples 3-1 and 3-2. Details of each raw material were as follows. Tsukuritake (mushrooms): "Mushroom White" manufactured by Yukiguni Maitake Co., Ltd. (now Yukiguni Factory Co., Ltd.) was used. King oyster mushrooms (mushrooms): "Yukiguni Eringi" manufactured by Yukiguni Maitake Co., Ltd. (now Yukiguni Factory Co., Ltd.) was used. The samples of Examples 3-1 and 3-2 were subjected to the above-mentioned Load Test 1 and Chewiness Evaluation 1, as well as an evaluation of the lack of off-flavor specific to bean-derived protein materials. The results obtained are shown in Tables 3A and 3B.

[0081]

[0082] <Considerations> This example confirmed that the effect is not limited to the type of mushroom.

[0083] Study 4: Study of the influence of other ingredients in meat substitute food compositions (Examples 4-1 to 4-8) According to the formulations shown in Table 4A, transglutaminase reactions and termination of the reactions were performed in the same manner as in Example 1-1 to obtain samples of Examples 4-1 to 4-8. Details of each raw material were as follows. Wheat gluten: "A-Glu CC" manufactured by Glyco Nutrition Foods Co., Ltd. Casein: "Casein Micelle Protein" manufactured by Nippon Garlic Co., Ltd. Sodium caseinate: "Tatua 100" manufactured by Tatua Japan Co., Ltd. Defatted soybeans: "JOYL Milky S" manufactured by J-Oil Mills Co., Ltd. Rice protein: "Kometan Jousui" manufactured by Glico Nutrition Foods Co., Ltd. Okara: "Domestic Okara Coarse Ground Powder" (protein: 23.7% by mass) manufactured by Healthy Company Co., Ltd. Cellulose material: "Finely powdered cellulose" (protein: 0.0% by mass) manufactured by Nippon Garlic Co., Ltd. The meat substitute food compositions of Examples 4-1 to 4-8 were subjected to the above-mentioned Load Test 1, Chewing Texture Evaluation 1, and evaluation of the absence of off-flavors specific to bean-derived protein materials. The results are shown in Tables 4A and 4B.

[0084]

[0085] <Discussion> This example confirmed that the effect was also exhibited when ingredients other than mushrooms and transglutaminase were included.

[0086] Study 5: Study of the Effects of Other Ingredients in Meat Substitute Food Compositions (Part 2) (Examples 5-1 to 5-3, Comparative Examples 5-1 and 5-2) According to the formulations shown in Table 5A, transglutaminase reactions and termination of the reactions were carried out in the same manner as in Example 1-1, to obtain samples of Examples 5-1 to 5-3 and Comparative Examples 5-1 and 5-2. Transglutaminase preparation B contained 8% transglutaminase and 92% dextrin. The samples of Examples 5-1 to 5-3 and Comparative Example 5-1 were subjected to the load test, chewiness evaluation, and evaluation of the lack of off-flavor specific to bean-derived protein materials, as described above. The results are shown in Tables 5A and 5B. Because the sample of Comparative Example 5-2 could not be molded, load test 1, chewiness evaluation 1, and evaluation of the lack of off-flavor specific to bean-derived protein materials were not carried out.

[0087]

[0088] <Discussion> This example confirmed that non-mushroom-derived materials may be contained up to 40.0%.

[0089] Study 6: Study of the effect of crushing mushrooms on meat substitute food compositions (Study Example 6-1, Study Comparative Example 6-1) According to the formulations shown in Table 6A, the transglutaminase reaction and termination of the reaction were carried out in the same manner as in Example 1-1 to obtain samples of Study Example 6-1 and Study Comparative Example 6-1. The mushrooms used were crushed to adjust the passage through 2 mm and 35 mm sieves, i.e., the particle size. That is, the particle size was adjusted so that the sample of Study Example 6-1 would pass through a 35 mm sieve but not a 2 mm sieve, and the sample of Study Comparative Example 6-1 would pass through both a 35 mm sieve and a 2 mm sieve. The samples of Study Example 6-1 and Study Comparative Example 6-1 were subjected to the above-mentioned Load Test 1, Chewiness Evaluation 1, and an evaluation of the lack of off-flavor characteristic of bean-derived protein materials. The results are shown in Tables 6A and 6B.

[0090]

[0091] <Discussion> In this example, it was confirmed that when mushrooms are subjected to a predetermined crushing process and pass through a sieve with a mesh size of 35 mm but not through a sieve with a mesh size of 2 mm, the texture can be made to be closer to that of minced meat while still providing a better chewiness than when the mushrooms pass through a sieve with a mesh size of 2 mm.

[0092] Study 7: Study of the effect of transglutaminase in meat substitute food compositions (Comparative Examples 7-1, 7-2, Example 7-1) According to the formulations shown in Table 7A, the transglutaminase reaction and termination of the reaction were carried out in the same manner as in Example 1-1 for Example 7-1, to obtain the samples of Comparative Examples 7-1, 7-2, and Example 7-1. For Comparative Examples 7-1, 7-2, and Example 7-1, the compressed maitake mushroom used in Example 1-4 was used. For Comparative Example 7-2, a transglutaminase preparation that had been inactivated by heating at 121°C for 10 minutes was used, and the mixture was allowed to stand at 4°C for 20 hours after mixing. In other words, no transglutaminase reaction occurred in Comparative Example 7-1. The samples of Comparative Examples 7-1, 7-2, and Example 7-1 were subjected to the above-mentioned Load Test 1, Chewiness Evaluation 1, and an evaluation of the lack of off-flavor characteristic of bean-derived protein materials. The results are shown in Tables 7A and 7B.

[0093]

[0094] <Discussion> This example confirmed that active transglutaminase is required for the effect to be exhibited.

[0095] Study 8: Study on the Use of Molds in Meat Substitute Food Compositions (Examples 8-1 and 8-2) According to the formulations shown in Table 8A, transglutaminase reaction and reaction termination were performed in the same manner as in Example 1-1 to obtain samples of Examples 8-1 and 8-2. Details of each ingredient were as follows. Breadcrumbs: Nisshin Soft Breadcrumbs manufactured by Nisshin Seifun Welna Co., Ltd. were used. However, for Examples 8-1 and 8-2, the raw material mixture was placed in a 17 x 11 x 1 cm mold, followed by transglutaminase reaction and reaction termination. The mold was then removed and cut to obtain a rectangular parallelepiped (Example 8-1) with side lengths of 10 x 15 x 10 mm, and a cube (Example 8-2) with side lengths of 10 mm. The samples of Examples 8-1 and 8-2 were subjected to the above-mentioned Load Test 1, Chewiness Evaluation 1, and an evaluation of the lack of off-flavor characteristic of bean-derived protein materials. The results are shown in Tables 8A and 8B.

[0096]

[0097] <Discussion> This example confirmed that even when molding is performed using a mold, a meat substitute food composition having the shape of the mold can be obtained.

[0098] Study 9: Study on the Effect of Heating Mushrooms in a Meat Substitute Food Composition (Study Examples 9-1 to 9-6) Samples of Study Examples 9-1 to 9-6 were prepared using mushrooms and other ingredients according to the formulations shown in Table 9A. Details of each ingredient were as follows: Sugar: "Cup Brand Cane Sugar" manufactured by Nissin Sugar Co., Ltd. Salt: "Japan Seawater Salt" manufactured by Japan Salt Co., Ltd. All pressures were gauge pressures. Maitake mushrooms were crushed manually or using a food processor (MK-K81-W, manufactured by Panasonic Corporation). The crushed maitake mushrooms and 1 / 5 of their weight in water were packed into pouches and sealed. Subsequently, the mixture was pressurized and heated using a retort sterilizer (HLM-36EF, manufactured by Hirayama Manufacturing Co., Ltd.) under the conditions shown in Table 1, and the water was drained using a colander. The ingredients were uniformly mixed and reacted at 4°C for 20 hours (transglutaminase reaction). The sample was placed in a well-heated steamer and heated with the lid on at 90 to 100°C for 10 minutes to stop the transglutaminase reaction.

[0099] (Comparative Investigation Examples 9-1 to 9-4) Samples of Comparative Investigation Examples 9-1 to 9-4 were prepared in the same manner as in Example 9-1, except that in the main heating, heating other than the pressurized heating treatment shown in the table was performed.

[0100] Comparative Study Example 9-5 A sample of Comparative Study Example 9-5 was prepared in the same manner as in Example 9-1, except that the F value in the heat-and-pressure treatment was set to 293.2.

[0101] The physical properties were evaluated in accordance with "Load Test 2" described below. Those that could not maintain their shape before the reaction and could not be molded were deemed non-conforming (not improved). The sensory evaluation of the obtained meat substitute food compositions was performed in accordance with "Biteworthiness Evaluation 2" described below. For Comparative Examples 9-2 to 9-5 and Examples 9-1 to 9-5, Comparative Example 9-1 was used as a control.

[0102] (Load test 2) Upper and lower pressure plates with a diameter of 120 mm were attached to a rheometer, and the load of a test piece of the meat substitute food composition, which was punched out with a circular die with a diameter of 25 mm from a composition molded into a sheet with a height of 10 mm, was measured at room temperature at a speed of 1 mm / s. The measurement was carried out at room temperature.

[0103] (Chewiness Evaluation 2) Seven panelists tasted various meat substitute food composition samples without knowing the names of the samples, and evaluated the "chewiness" in comparison with a meat substitute food composition made from a mushroom ingredient that had not been pressure-heat treated. Chewiness was evaluated on a 5-point scale according to the following evaluation criteria. The average of the evaluation results from the seven panelists was calculated, and an average of 1.0 points or more was considered improved, and an average of less than 1.0 points was considered unimproved. The evaluation results for Chewiness 2 are shown in Table 9A. <Evaluation Criteria> The meat substitute food composition made from a mushroom ingredient that had not been pressure-heat treated was used as the control, with the following scores: 3 points: The similarity to the texture of meat was significantly greater than that of the control, and it felt closer to meat. 2 points: The similarity to the texture of meat was somewhere between 3 points and 1 point. 1 point: The similarity to the texture of meat was slightly better than that of the control. 0 point: The similarity to the texture of meat was equal to or worse than that of the control.

[0104]

[0105] <Discussion> It was confirmed that the hardness of the meat-like texture was enhanced by subjecting the mushroom raw material to a pressurized heat treatment at 105°C or higher with an F value of 0.1 to 280.0.

[0106] Study 10: Study of the effect of transglutaminase in meat substitute food compositions (part 2) (Comparative Examples 10-1 to 10-3) Food compositions were produced in the same manner as in Study Example 9-1 according to the formulations shown in Table 10A, to obtain samples of Comparative Examples 10-1 to 10-3. Details of each raw material are as follows. Alginic acid preparation: "Kombu Acid 429S" manufactured by Kimika Co., Ltd. was used. The samples of Comparative Examples 10-1 to 10-3 were subjected to the load test 2 and chewiness evaluation 2 described above. Note that for the control of the chewiness evaluation, Comparative Example 10-1 used Comparative Example 1-2 as the control. Comparative Example 10-3 used Comparative Example 10-2 as the control. The results obtained are shown in Table 10A.

[0107]

[0108] <Discussion> This example confirmed that a transglutaminase reaction is necessary to improve chewiness.

[0109] Study 11: Study of the amount of mushroom solids in meat substitute food compositions (Examples 11-1 to 11-3, Comparative Example 11-1) Food compositions were produced in the same manner as in Study Example 9-1 according to the formulations shown in Table 11A, and samples of Examples 11-1 to 11-3 and Comparative Example 11-1 were obtained. The samples of Examples 11-1 to 11-3 and Comparative Example 11-1 were subjected to the above-mentioned load test 2 and chewiness evaluation 2. Note that, for the control of the chewiness evaluation, Comparative Example 11-1 was used as the control, Example 1-1 was used as the control for Example 11-1, Example 1-1 was used as the control for Example 11-2, and Example 1-4 was used as the control for Example 11-3. The results obtained are shown in Table 11A.

[0110]

[0111] <Considerations> This example confirmed that the mushroom solid content must be 0.5% or more.

[0112] Study 12: Study of the Mushroom Solid Content in Meat Substitute Food Compositions (Part 2) (Study Examples 12-1 to 12-2) A food composition was produced in accordance with the formulation shown in Table 12A and in the same manner as in Study Example 9-1 to obtain a sample of Study Example 11-3 (as previously described). Study Example 11-3 was then dried for 6 hours in a dryer set at 60°C to obtain a sample of Study Example 12-1 (before reconstitution with water). Example 11-3 was also dried for 20 hours in a freeze dryer to obtain a sample of Study Example 12-2 (before reconstitution with water). The sample of Study Example 12-1 (before reconstitution with water) had a mass reduction of 64.0% and a moisture content of 23.6% compared to the sample of Example 11-3. The sample of Study Example 12-2 (before reconstitution with water) had a mass reduction of 72.0% and a moisture content of 1.9% compared to the sample of Example 11-3. Samples of Investigation Example 12-1 (before reconstitution with water) and 12-2 (before reconstitution with water) were reconstituted with water in a refrigerator set at 10 ° C. or less for 24 hours, and excess water was drained off to give samples of Investigation Example 12-1 (after reconstitution with water) and 12-2 (after reconstitution with water), respectively. The sample of Investigation Example 12-1 (after reconstitution with water) had a mass increased by 563.9% and a moisture content of 82.3% compared to the sample of Investigation Example 12-1 (before reconstitution with water). Furthermore, the sample of Investigation Example 12-2 (after reconstitution with water) had a mass increased by 454.2% and a moisture content of 78.4% compared to the sample of Investigation Example 12-2 (before reconstitution with water). The samples of Investigation Example 12-1 (after reconstitution with water) and 12-2 (after reconstitution with water) were subjected to the load test 2 and chewiness evaluation 2 described above. Regarding the control of chewiness evaluation 2, Example 2-1 (after reconstitution with water) was used as a control for Investigation Examples 12-1 (after reconstitution with water) and 12-2 (after reconstitution with water). The results obtained are shown in Table 12A.

[0113]

[0114] <Discussion> This example confirmed that the mushroom solid content may be up to 50.0% or less. It was also confirmed that the mushrooms may be hot-air dried, freeze-dried, or rehydrated.

[0115] Study 13: Study of mushroom types in meat substitute food compositions (part 2) (Examples 13-1 and 13-2) Food compositions were produced in the same manner as in Study Example 9-1 according to the formulations shown in Table 13A, to obtain samples of Examples 13-1 and 13-2. Details of each raw material were as follows. Bunashimeji (mushrooms): "Yukiguni Bunashimeji" manufactured by Yukiguni Maitake Co., Ltd. (now Yukiguni Factory Co., Ltd.) The samples of Examples 13-1 and 13-2 were subjected to the load test 2 and chewiness evaluation 2 described above. Note that Comparative Study Example 9-1 was used as a control for the chewiness evaluation. The results obtained are shown in Table 13A.

[0116]

[0117] <Considerations> This example confirmed that the effect is not limited to the type of mushroom.

[0118] Study 14: Study on the Effect of Heating Mushrooms in a Meat Substitute Food Composition (Part 2) (Examples 14-1 to 14-4) Food compositions were prepared using the same method as in Study Example 9-1 according to the formulations shown in Table 14A, yielding samples of Examples 14-1 to 14-4. The crushed maitake mushrooms were boiled at 90°C to 100°C for 1 minute (Example 14-1), 20 minutes (Examples 14-2 and 14-3), and 420 minutes (Example 14-4) before pressure-heat treatment. The resulting pouches were then filled with 1 / 5 of the weight of water and sealed. The resulting pouches were then subjected to pressure-heat treatment using a retort sterilizer and drained with a colander. The samples of Examples 14-1 to 14-4 were subjected to the Load Test 2 and Chewing Texture Evaluation 2 described above. Regarding the control for the chewing texture evaluation, the results obtained using Study Comparative Example 9-1 as a control are shown in Table 14A.

[0119]

[0120] <Discussion> It was confirmed that pre-heating may be performed before the main heating. Furthermore, although the only difference between Study Example 9-5 and Study Example 14-3 is that pre-heating is performed before the main heating, it was confirmed that the effect of this example is more pronounced by pre-heating.

[0121] Study 15: Study of the Effects of Other Ingredients in Meat Substitute Food Compositions (Part 3) (Examples 15-1 to 15-7) According to the formulations shown in Table 15A, the transglutaminase reaction and termination of the reaction were carried out in the same manner as in Study Example 9-1, to obtain samples of Examples 15-1 to 15-7. The meat substitute food compositions of Examples 15-1 to 15-7 were subjected to the above-described Load Test 2 and Chewing Texture Evaluation 2. Note that, for the control of the chewing texture evaluation, Example 4-2 was used for Example 15-1, Example 4-3 for Example 15-2, Example 4-4 for Example 15-3, Example 4-5 for Example 15-4, Example 4-6 for Example 15-5, Example 4-7 for Example 15-6, and Example 4-8 for Example 15-7 were used as controls. The results are shown in Table 15A.

[0122]

[0123] <Discussion> This example confirmed that the effect was also exhibited when ingredients other than mushrooms and transglutaminase were included.

[0124] Study 16: Study of Seasoning in Meat Substitute Food Compositions (Study Examples 16-1 to 16-3) According to the formulation shown in Table 16A, the transglutaminase reaction and termination of the reaction were performed in the same manner as in Study Example 9-1 to obtain a sample of Study Example 16-1. The sample of Study Example 16-1 was immersed in a seasoning liquid containing mirin and soy sauce in a 2:1 ratio for 18 hours in a refrigerator set at 4°C to obtain a sample of Study Example 16-2. The sample of Study Example 16-2 was then dried in a dryer set at 60°C until its mass was reduced by approximately 50%, to obtain a sample of Study Example 16-3. The sample of Study Example 16-3 had a mass reduced by 49.8% and a moisture content of 16.8% compared to the sample of Study Example 16-2 before drying. The samples of Study Examples 16-1 to 16-3 were subjected to the load test 2 and chewiness evaluation 2 described above. Regarding the control of the chewiness evaluation, Example 1-3 was used as a control for Study Example 16-1. Furthermore, for Study Example 16-2, Example 1-3 was immersed in a seasoning liquid in the same manner as Study Example 16-2, and for Study Example 16-3, Example 1-3 was immersed in a seasoning liquid in the same manner as Study Examples 16-2 and 16-3 and then dried, and the results are shown in Tables 16A and 16B.

[0125]

[0126] <Discussion> This example confirmed that the effect was maintained even after immersion in a seasoning liquid such as mirin or soy sauce and after drying after immersion.

[0127] The meat substitute food composition according to the embodiment is useful as a meat substitute because it can obtain a texture similar to that of meat even when heated and has an excellent flavor without using meat. Furthermore, in the case of a meat substitute food composition using mushrooms, heating the composition in a predetermined manner before the transglutaminase reaction leads to an enhanced meat-like texture, which is useful. CROSS-REFERENCE TO RELATED APPLICATIONS

[0128] This application claims priority based on Japanese Patent Application No. 2024-117115 filed with the Japan Patent Office on July 22, 2024, and Japanese Patent Application No. 2025-017155 filed with the Japan Patent Office on February 4, 2025, the entire disclosures of which are incorporated herein by reference in their entirety.

Claims

1. A method for imparting a meat-like texture to a meat substitute food composition containing 0.5 to 50.0% by mass of mushroom-derived solids and 15.0 to 85.0% by mass of water, the method comprising the following steps: Step (1): Mixing the mushrooms with transglutaminase; Step (2): Reacting the mixture obtained in step (1) with transglutaminase at a temperature of 3 to 60°C for 1.0 to 48.0 hours.

2. A method for producing a meat substitute-like food composition according to claim 1, comprising: a mixing step of mixing mushrooms and transglutaminase; and a reaction step of reacting the mixture obtained in the mixing step in an environment of 3 to 60°C for 1.0 to 48.0 hours, wherein the solid content in the meat substitute-like food composition is 0.5 to 50.0% by mass and the water content is 15.0 to 85.0% by mass.

3. A method for producing a meat substitute food composition as described in claim 2, wherein the meat substitute food composition passes through a sieve with a mesh size of 35 mm but does not pass through a sieve with a mesh size of 2 mm.

4. A method for producing a meat substitute-like food composition according to claim 2, wherein the meat substitute-like food composition contains a non-mushroom-derived material selected from the group consisting of a non-mushroom-derived protein material and a non-mushroom-derived insoluble dietary fiber material, and the meat substitute-like food composition contains 3.0 to 40.0% by mass of the non-mushroom-derived material.

5. A method for producing a meat substitute-like food composition according to claim 3, wherein the meat substitute-like food composition contains a non-mushroom-derived material selected from the group consisting of a non-mushroom-derived protein material and a non-mushroom-derived insoluble dietary fiber material, and the meat substitute-like food composition contains 3.0 to 40.0% by mass of the non-mushroom-derived material.

6. A method for producing a meat substitute food composition according to any one of claims 2 to 5, which comprises a step of drying the composition after the transglutaminase reaction until the moisture content is 0.5 to 30.0% by mass.

7. A method according to claim 1 for enhancing the firmness of a meat substitute food composition having a meat-like texture, the composition containing 0.5 to 50.0% by mass of mushroom-derived solids and a water content of 15.0 to 85.0% by mass, before step (1): Step (A): The mushrooms are subjected to a pressurized heat treatment at 105°C or higher to an F value of 0.1 to 280.

0.

8. The method according to claim 7, further comprising a step of heating the mushrooms at 85 to 100°C for 1 to 420 minutes prior to step (A).

9. A method for producing a meat substitute food composition containing 0.5 to 50.0% by mass of mushroom-derived solids and 15.0 to 85.0% by mass of water, according to the method of claim 7, which comprises the following step before step (1): Step (A): Mushrooms are subjected to a pressurized heat treatment at 105°C or higher with an F value of 0.1 to 280.

0.

10. The method for producing a meat substitute food composition according to claim 9, further comprising a step of heating the mushrooms at 85 to 100°C for 1 to 420 minutes prior to step (A).

11. The method for producing a meat substitute-like food composition according to claim 10, wherein the mushrooms are fruiting bodies.

12. The method for producing a meat substitute food composition according to claim 9, wherein the load is 100 N or more when the meat substitute food composition is subjected to Load Test 2 described below. (Load Test 2) The load of a test piece of the meat substitute food composition punched out with a circular die having a diameter of 25 mm from a composition molded into a sheet having a height of 10 mm is measured at room temperature at a speed of 1 mm / s using a rheometer equipped with upper and lower pressure platens having a diameter of 120 mm.

13. A meat substitute-like food composition comprising solid matter derived from mushrooms that have undergone a transglutaminase reaction, wherein the content of the solid matter in the meat substitute-like food composition is 0.5 to 50.0% by mass, and the water content in the meat substitute-like food composition is 15.0 to 85.0% by mass.

14. A meat substitute food composition according to claim 13, which passes through a sieve with 35 mm openings but does not pass through a sieve with 2 mm openings.

15. The meat substitute-like food composition according to claim 13, comprising one or more non-mushroom-derived materials selected from the group consisting of non-mushroom-derived protein materials and non-mushroom-derived insoluble dietary fiber materials, wherein the meat substitute-like food composition comprises 3.0 to 40.0% by mass of the non-mushroom-derived material.

16. The meat substitute-like food composition according to claim 13, wherein the mushrooms are fruiting bodies.

17. The meat substitute food composition according to claim 13, wherein the load in the second measurement in the following Load Test 1 is 30 N or more. (Load Test 1) A circular plunger with a diameter of 25 mm is attached to a rheometer, and 20 g of a test sample of the meat substitute food composition is packed into a container with an upper diameter of 45 mm, a lower diameter of 30 mm, and a height of 33 mm, without being pressed in from above, with as few gaps as possible, and the load is measured twice consecutively at room temperature at a rate of 1 mm / s.

18. A dried composition for meat substitute food, obtained by drying the composition for meat substitute food according to any one of claims 13 to 17.

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