Textured vegetable protein, alternative food, and method for imparting texture to alternative food

Abstract

Provided is a textured vegetable protein suitable for obtaining an alternative food having texture with high hardness and elasticity, for example.　This textured vegetable protein contains wheat protein and a calcium compound having a water solubility of 4 g or less per 100 ml at 1 atm and 20°C.

Description

Texturized vegetable protein, imitation food, and method for imparting texture to imitation food

[0001] FIELD OF THE DISCLOSURE The present disclosure relates to, for example, textured vegetable proteins, imitation foods, and methods of texturing imitation foods.

[0002] In recent years, dietary habits that reduce the consumption of animal ingredients have become widespread worldwide due to growing health consciousness and the need to reduce environmental impact. As part of this trend, there has been an increasing demand for plant-based foods, in which some or all of the animal ingredients are replaced with plant proteins. Among plant proteins, those with meat-like textures are called textured vegetable proteins (TVPs), and are used in various imitation foods, primarily as substitutes for livestock meat (e.g., Patent Documents 1 and 2).

[0003] JP 2019-135923 A JP 2022-179148 A

[0004] Improvements of textured plant proteins have been made with the aim of achieving a texture similar to that of the fibers of livestock meats such as beef and pork. However, if a textured plant protein with a texture different from that of livestock meats could be obtained, the range of uses of plant proteins as a substitute for animal raw materials would be expanded.

[0005] The present disclosure relates to providing a structured plant protein suitable for producing imitation foods having a texture with a high degree of hardness and elasticity that could not be fully achieved with conventional structured plant proteins, for example, a texture similar to that of mollusks such as squid, octopus, and shellfish, or animal innards.

[0006] The present disclosure relates to a textured vegetable protein comprising wheat protein and a calcium compound having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20° C.

[0007] The present disclosure also relates to an imitation food product comprising a textured vegetable protein and water, the textured vegetable protein comprising wheat protein and a calcium compound having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20° C., the imitation food product being an imitation of a mollusk or an imitation of an animal entrails.

[0008] The present disclosure also relates to a method for producing a textured vegetable protein, the method comprising the step of texturing a raw material containing wheat protein and a calcium compound having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20° C. using an extruder.

[0009] The present disclosure also relates to a method for improving the elasticity of imitation foods containing textured vegetable protein, the method comprising the step of mixing wheat protein with a calcium compound having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20° C.

[0010] The present disclosure also relates to a method for imparting a molluscan or animal organ-like texture to an imitation food containing textured vegetable protein, the method comprising the step of mixing wheat protein with a calcium compound having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20° C.

[0011] The present disclosure also relates to a method for enhancing the squid, octopus, shellfish, or offal-like texture of an imitation food containing textured vegetable protein, the method comprising the step of mixing wheat protein with a calcium compound having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20° C.

[0012] The present disclosure further relates to the use of a calcium compound having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20°C to impart a molluscan or animal organ-like texture to an imitation food containing textured vegetable protein, including wheat protein.

[0013] Photographs showing examples of the cross-sectional structure of a textured plant protein comprising wheat protein and no calcium compound. Photographs showing examples of the cross-sectional structure of a textured plant protein comprising wheat protein and calcium carbonate. Photographs showing examples of the cross-sectional structure of a textured plant protein comprising wheat protein and calcium sulfate. Photographs showing examples of the cross-sectional structure of a textured plant protein comprising wheat protein and calcium acetate. Photographs showing examples of the cross-sectional structure of a textured plant protein comprising wheat protein and calcium lactate. Photographs showing examples of the cross-sectional structure of a textured plant protein comprising wheat protein and calcium chloride. Photographs showing examples of the cross-sectional structure of a textured plant protein comprising soy protein and no calcium compound. Photographs showing examples of the cross-sectional structure of a textured plant protein comprising soy protein and calcium carbonate.

[0014] It has now been discovered that the use of a calcium compound with a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20° C. densifies the cross-sectional structure of textured vegetable proteins, including wheat proteins, improving the elasticity of imitation foods containing such proteins and imparting a texture similar to that of a mollusk or animal organs. All of the embodiments disclosed below are based on this novel technology.

[0015] [Textured Plant Protein] The textured plant protein of the present disclosure contains wheat protein and a calcium compound having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20°C. Here, "textured plant protein" refers to a plant protein that has been textured by extrusion molding using an extruder or the like. Depending on the shape of the outlet of the die (the part where the processed material comes out), the textured plant protein can be obtained in various shapes, such as a cylinder or a sheet.

[0016] (Vegetable Protein) Vegetable proteins include proteins derived from grains and proteins derived from pulses. Grains from which vegetable proteins are derived are, for example, the fruits (seeds) of grass plants such as wheat, barley, oats, rye, oats, rice, and corn. Pulses from which vegetable proteins are derived are, for example, the fruits (seeds) of legume plants such as soybeans, broad beans, peas, kidney beans, chickpeas, winged beans, lentils, peanuts, adzuki beans, and mung beans. The wheat protein contained in the textured vegetable protein of the present disclosure is a wheat-derived protein.

[0017] The wheat protein content in the structured plant protein of the present disclosure may be, for example, 70% by mass or more, 75% by mass or more, 80% by mass or more, or 85% by mass or more. The wheat protein content in the structured plant protein of the present disclosure may be, for example, 99% by mass or less, 95% by mass or less, 92% by mass or less, or 90% by mass or less.

[0018] The upper and lower limits of the wheat protein content in the structured plant protein of the present disclosure can be combined in any combination within the range of the present disclosure. The wheat protein content in the structured plant protein of the present disclosure may be, for example, within the range of 70% to 99% by mass, 75% to 95% by mass, 80% to 92% by mass, or 85% to 90% by mass.

[0019] The structured plant protein of the present disclosure may contain a plant protein other than wheat protein. The structured plant protein of the present disclosure may contain, for example, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, 98% by mass or more, or even 100% by mass of wheat protein relative to the total amount of plant protein contained. Typically, the higher the proportion of wheat protein in the plant protein contained in the structured plant protein of the present disclosure, the denser the cross-sectional structure of the structured plant protein tends to be.

[0020] (Calcium Salt) The structured plant protein of the present disclosure contains at least one calcium compound having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20° C. The structured plant protein of the present disclosure may contain one, or two or more, calcium compounds having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20° C. Combining wheat protein with a calcium compound having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20° C. tends to make the cross-sectional structure of the structured plant protein denser.

[0021] The calcium compound contained in the textured plant protein of the present disclosure may have a solubility in water at 1 atmosphere and 20°C of 4 g / 100 ml or less, 2 g / 100 ml or less, 1 g / 100 ml or less, or 0.5 g / 100 ml or less.

[0022] Typically, the calcium compound may be one or more selected from the group consisting of calcium alginate, calcium disodium ethylenediaminetetraacetate, carboxymethylcellulose calcium, calcium citrate, calcium gluconate, calcium silicate, calcium oxide, calcium L-tartrate, calcium hydroxide, calcium stearate, calcium stearoyl lactylate, calcium sorbate, calcium carbonate, calcium dihydrogen pyrophosphate, calcium sulfate, tricalcium phosphate, calcium monohydrogen phosphate, and calcium dihydrogen phosphate. Typically, the calcium compound may be a calcium salt. Typically, the calcium compound may be one or two selected from calcium carbonate and calcium sulfate.

[0023] The total content of calcium compounds having a solubility of 4 g / 100 ml or less in water at 1 atmosphere and 20° C. in the structured plant protein of the present disclosure may be, for example, 0.5% by mass or more, 0.8% by mass or more, 1% by mass or more, or 1.2% by mass or more. The total content of calcium compounds having a solubility of 4 g / 100 ml or less in water at 1 atmosphere and 20° C. in the structured plant protein of the present disclosure may be, for example, 5% by mass or less, 4% by mass or less, 3% by mass or less, or 2% by mass or less.

[0024] The upper and lower limits for the total content of calcium compounds having a water solubility of 4 g / 100 ml or less at 1 atmosphere and 20° C. in the structured plant protein of the present disclosure can be arbitrarily combined within the range of the present disclosure. The total content of calcium compounds having a water solubility of 4 g / 100 ml or less at 1 atmosphere and 20° C. in the structured plant protein of the present disclosure may be, for example, within the range of 0.5% to 5% by mass, 0.8% to 4% by mass, 1% to 3% by mass, or 1.2% to 2% by mass. Typically, when the content of calcium compounds having a water solubility of 4 g / 100 ml or less at 1 atmosphere and 20° C. is within an appropriate range, the resulting imitation food is more likely to be imparted with a texture that is highly hard and elastic while suppressing the generation of off-flavors.

[0025] The structured plant protein of the present disclosure may contain a calcium compound having a solubility in water of greater than 4 g / 100 ml at 1 atmosphere and 20°C. The content of calcium compounds having a solubility in water of greater than 4 g / 100 ml at 1 atmosphere and 20°C in the structured plant protein of the present disclosure may be, for example, 1% by mass or less, 0.5% by mass or less, 0.3% by mass or less, 0.2% by mass or less, or 0.1% by mass or less. In one embodiment, the structured plant protein of the present disclosure does not contain calcium acetate. In one embodiment, the structured plant protein of the present disclosure does not contain calcium lactate. In one embodiment, the structured plant protein of the present disclosure does not contain calcium chloride.

[0026] In one embodiment, the structured plant protein of the present disclosure contains at least one selected from the group consisting of calcium carbonate and calcium sulfate. The structured plant protein of the present disclosure may contain either calcium carbonate or calcium sulfate, or may contain both calcium carbonate and calcium sulfate.

[0027] The total content of calcium carbonate and calcium sulfate in the textured plant protein of the present disclosure may be, for example, 0.5% by mass or more, 0.8% by mass or more, 1% by mass or more, or 1.2% by mass or more. The total content of calcium carbonate and calcium sulfate in the textured plant protein of the present disclosure may be, for example, 5% by mass or less, 4% by mass or less, 3% by mass or less, or 2% by mass or less.

[0028] The upper and lower limits of the total content of calcium carbonate and calcium sulfate in the textured plant protein of the present disclosure can be arbitrarily combined within the range of the present disclosure. The total content of calcium carbonate and calcium sulfate in the textured plant protein of the present disclosure may be, for example, within the range of 0.5% to 5% by mass, 0.8% to 4% by mass, 1% to 3% by mass, or 1.2% to 2% by mass. Typically, when the contents of calcium carbonate and calcium sulfate are within an appropriate range, the resulting imitation food is likely to have a texture that is highly hard and elastic while suppressing the generation of off-flavors.

[0029] In one embodiment, the content of calcium salts excluding calcium carbonate and calcium sulfate in the structured plant protein of the present disclosure may be, for example, 1% by mass or less, 0.5% by mass or less, 0.3% by mass or less, 0.2% by mass or less, or 0.1% by mass or less.

[0030] In the structured vegetable protein of the present disclosure, the ratio (A:B) of the wheat protein content (A) to the total content (B) of calcium compounds having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20° C. may be, for example, within the range of 50:1 to 70:1, 52:1 to 65:1, 54:1 to 62:1, or 56:1 to 60:1. In one embodiment, the ratio (A:B) of the wheat protein content (A) to the total content (B) of calcium carbonate and calcium sulfate is 4 g / 100 ml or less.１ ) and the ratio (A:B １ ) may be, for example, in the range of 50:1 to 70:1, in the range of 52:1 to 65:1, in the range of 54:1 to 62:1, or in the range of 56:1 to 60:1.

[0031] (Sodium Carbonate) The textured plant protein of the present disclosure may further contain sodium carbonate. When wheat protein is acidic, adjusting the pH of the textured plant protein to, for example, 6 to 8 with sodium carbonate improves the production stability of the textured plant protein. The content of sodium carbonate in the textured plant protein of the present disclosure may be, for example, 0% by mass or more, 0.1% by mass or more, 0.2% by mass or more, or 0.3% by mass or more. The content of sodium carbonate in the textured plant protein of the present disclosure may be, for example, 1% by mass or less, 0.9% by mass or less, 0.8% by mass or less, or 0.7% by mass or less.

[0032] The upper and lower limits of the sodium carbonate content in the textured plant protein of the present disclosure can be combined in any combination within the range of the present disclosure. The sodium carbonate content in the textured plant protein of the present disclosure may be, for example, within the range of 0 to 1% by mass, 0.1 to 0.9% by mass, 0.2 to 0.8% by mass, or 0.3 to 0.7% by mass.

[0033] (Starch) The structured plant protein of the present disclosure may further contain starch. There are no particular limitations on the type of starch. The starch may be, for example, at least one selected from the group consisting of wheat starch, potato starch, corn starch, tapioca starch, and rice starch, or a modified starch thereof. Typically, when the structured plant protein of the present disclosure contains starch, the production stability of the structured plant protein is improved.

[0034] The starch content in the structured plant protein of the present disclosure may be, for example, 0% by mass or more, 2% by mass or more, 4% by mass or more, 6% by mass or more, or 8% by mass or more. The starch content in the structured plant protein of the present disclosure may be, for example, 20% by mass or less, 18% by mass or less, 16% by mass or less, 14% by mass or less, or 12% by mass or less.

[0035] The upper and lower limits of the starch content in the structured plant protein of the present disclosure can be combined in any combination within the range of the present disclosure. The starch content in the structured plant protein of the present disclosure may be, for example, within the range of 0% to 20% by mass, 2% to 18% by mass, 4% to 16% by mass, 6% to 14% by mass, or 8% to 12% by mass.

[0036] (Other Ingredients) The structured plant protein of the present disclosure may contain other ingredients, for example, at least one selected from the group consisting of animal protein, dietary fiber, grain flour, fruit juice, vegetables, oils and fats, seasonings, spices, colorings, flavorings, and enzymes.

[0037] (Shape, etc.) The structured plant protein of the present disclosure can be produced, for example, by using an extruder to structure raw materials containing wheat protein and a calcium compound having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20°C. The structured plant protein extruded from the die of the extruder is cut as needed. The shape of the structured plant protein of the present disclosure is not particularly limited. Depending on the shape of the die outlet, plant proteins of various shapes can be obtained. For example, the structured plant protein of the present disclosure may be cylindrical or sheet-shaped. By cutting the structured plant protein extruded from the die, structured plant proteins of various lengths can be obtained. For example, the structured plant protein of the present disclosure may be granulated by cutting a cylindrical structured plant protein into short pieces of about 5 to 20 mm. As a cutting method, a method of cutting the structured plant protein extruded from the die to the desired length using a knife or the like may be used, or a method of cutting the structured plant protein using a rotary blade installed immediately after the die may be used. When a rotary blade is used, the length of the textured plant protein can be adjusted by adjusting the rotation speed. The textured plant protein of the present disclosure may be either water-absorbed or dried. The content of each component described above is the content in a dry state.

[0038] The direction of extrusion from the die can be easily determined from the shape or structure of the textured plant protein. Typically, the textured plant protein of the present disclosure has a low porosity in a cross section perpendicular to the extrusion direction.

[0039] The structured plant protein of the present disclosure may have a porosity in a cross section perpendicular to the extrusion direction of, for example, 30% or less, 28% or less, 26% or less, 24% or less, 22% or less, or 20% or less. The structured plant protein of the present disclosure may have a porosity in a cross section perpendicular to the extrusion direction of, for example, 5% or more, 7% or more, 9% or more, 11% or more, 13% or more, or 15% or more.

[0040] The upper and lower limits of the porosity of the structured plant protein of the present disclosure in a cross section perpendicular to the extrusion direction can be arbitrarily combined within the range of the present disclosure. The porosity of the structured plant protein of the present disclosure in a cross section perpendicular to the extrusion direction may be, for example, within the range of 5% to 30%, 7% to 28%, 9% to 26%, 11% to 24%, 13% to 22%, or 15% to 20%. Typically, when the porosity is within the appropriate range, the resulting imitation food has a texture that is highly compatible between hardness and elasticity.

[0041] The porosity was determined by measuring the area of ​​voids (A １ ) and the cross-sectional area of ​​the textured plant protein including the voids (A ２ ) and apply it to the following formula to calculate the

[0042] Porosity (%) = (A １ / A ２ ) x 100

[0043] The textured plant protein of the present disclosure may be used for imitation foods that mimic foods with high hardness and elasticity. For example, the textured plant protein of the present disclosure may be used for imitation foods of mollusks or animal innards. Examples of such mollusks include squid, octopus, and shellfish. The animal innards may be, for example, innards of at least one animal selected from the group consisting of beef, pork, horse meat, mutton, goat meat, and chicken, which are used for food as offal.

[0044] [Method for Producing Textured Vegetable Protein] The method for producing a textured vegetable protein of the present disclosure comprises the step of texturing, using an extruder, raw materials containing wheat protein and a calcium compound having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20° C. Typically, the raw materials and water are both placed into the extruder.

[0045] The proportion of wheat protein in the raw material may be, for example, 70% by mass or more, 75% by mass or more, 80% by mass or more, or 85% by mass or more. The proportion of wheat protein in the raw material may be, for example, 99% by mass or less, 95% by mass or less, 92% by mass or less, or 90% by mass or less. The calculation of the above proportions does not include added water.

[0046] The upper and lower limits of the wheat protein content in the raw material can be arbitrarily combined within the scope of the present disclosure. For example, the content may be within the range of 70% to 99% by mass, 75% to 95% by mass, 80% to 92% by mass, or 85% to 90% by mass. The calculation of the content does not include added water.

[0047] In the production method of the present disclosure, other vegetable proteins than wheat protein may be used together with wheat protein. The raw material may contain, for example, 50% by mass or more of wheat protein, 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, 98% by mass or more, or 100% by mass of wheat protein relative to the total amount of vegetable protein contained therein. Typically, the higher the proportion of wheat protein in the vegetable protein contained in the raw material, the more likely it is that the cross-sectional structure of the textured vegetable protein will be denser.

[0048] In the production method of the present disclosure, the raw material may contain one calcium compound having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20° C., or may contain two or more calcium compounds having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20° C. Combining wheat protein with a calcium compound having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20° C. makes it easier to obtain a dense cross-sectional structure of the resulting textured vegetable protein. Use of a calcium compound having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20° C. makes it easier to obtain a dense cross-sectional structure of the textured vegetable protein.

[0049] The calcium compound contained in the raw material may have a solubility in water at 1 atmosphere and 20°C of 4 g / 100 ml or less, 2 g / 100 ml or less, 1 g / 100 ml or less, or 0.5 g / 100 ml or less.

[0050] Typically, the calcium compound may be one or more selected from the group consisting of calcium alginate, calcium disodium ethylenediaminetetraacetate, carboxymethylcellulose calcium, calcium citrate, calcium gluconate, calcium silicate, calcium oxide, calcium L-tartrate, calcium hydroxide, calcium stearate, calcium stearoyl lactylate, calcium sorbate, calcium carbonate, calcium dihydrogen pyrophosphate, calcium sulfate, tricalcium phosphate, calcium monohydrogen phosphate, and calcium dihydrogen phosphate. Typically, the calcium compound may be a calcium salt. Typically, the calcium compound may be one or two selected from calcium carbonate and calcium sulfate.

[0051] The total proportion of calcium compounds in the raw material having a water solubility of 4 g / 100 ml or less at 1 atmosphere and 20°C may be, for example, 0.5 mass% or more, 0.8 mass% or more, 1 mass% or more, or 1.2 mass% or more. The total proportion of calcium compounds in the raw material having a water solubility of 4 g / 100 ml or less at 1 atmosphere and 20°C may be, for example, 5 mass% or less, 4 mass% or less, 3 mass% or less, or 2 mass% or less. The calculation of the above proportions does not include added water.

[0052] The upper and lower limits for the total proportion of calcium compounds in the raw material having a water solubility of 4 g / 100 ml or less at 1 atmosphere and 20°C can be arbitrarily combined within the scope of the present disclosure. The total proportion of calcium compounds in the raw material having a water solubility of 4 g / 100 ml or less at 1 atmosphere and 20°C may be, for example, within the range of 0.5% to 5% by mass, 0.8% to 4% by mass, 1% to 3% by mass, or 1.2% to 2% by mass. The above percentages do not include added water. Typically, when the proportion of calcium compounds in the raw material having a water solubility of 4 g / 100 ml or less at 1 atmosphere and 20°C is within an appropriate range, the resulting imitation food product is more likely to have a texture with high hardness and elasticity while suppressing the generation of off-flavors.

[0053] In the manufacturing method of the present disclosure, a calcium compound having a solubility in water of more than 4 g / 100 ml at 1 atmosphere and 20°C may be further used as a raw material. The proportion of the calcium compound having a solubility in water of more than 4 g / 100 ml at 1 atmosphere and 20°C in the raw material may be, for example, 1% by mass or less, 0.5% by mass or less, 0.3% by mass or less, 0.2% by mass or less, or 0.1% by mass or less. The calculation of the above proportion does not include added water. In one embodiment, the manufacturing method of the present disclosure does not use calcium acetate as a raw material. In one embodiment, the manufacturing method of the present disclosure does not use calcium lactate as a raw material. In one embodiment, the manufacturing method of the present disclosure does not use calcium chloride as a raw material.

[0054] In one embodiment, the raw material contains at least one selected from the group consisting of calcium carbonate and calcium sulfate. The raw material may contain either calcium carbonate or calcium sulfate, or may contain both calcium carbonate and calcium sulfate.

[0055] The total content of calcium carbonate and calcium sulfate in the raw materials may be, for example, 0.5% by mass or more, 0.8% by mass or more, 1% by mass or more, or 1.2% by mass or more. The total content of calcium carbonate and calcium sulfate in the raw materials may be, for example, 5% by mass or less, 4% by mass or less, 3% by mass or less, or 2% by mass or less. The calculation of the above percentages does not include added water.

[0056] The upper and lower limits of the total proportion of calcium carbonate and calcium sulfate in the raw material can be arbitrarily combined within the scope of the present disclosure. The total proportion of calcium carbonate and calcium sulfate in the raw material may be, for example, within the range of 0.5% to 5% by mass, 0.8% to 4% by mass, 1% to 3% by mass, or 1.2% to 2% by mass. The above proportions do not include added water. Typically, when the proportions of calcium carbonate and calcium sulfate contained in the raw material are within an appropriate range, the resulting imitation food product can be easily imparted with a texture that is highly hard and elastic while suppressing the generation of off-flavors.

[0057] The proportion of calcium salts excluding calcium carbonate and calcium sulfate in the raw material may be, for example, 1% by mass or less, 0.5% by mass or less, 0.3% by mass or less, 0.2% by mass or less, or 0.1% by mass or less. The calculation of the proportion does not include added water.

[0058] In the production method of the present disclosure, the ratio (a:b) of the amount of wheat protein used (a) to the total amount of calcium compounds used (b) having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20°C may be, for example, within the range of 50:1 to 70:1, 52:1 to 65:1, 54:1 to 62:1, or 56:1 to 60:1. In one embodiment, the ratio (a:b) of the amount of wheat protein used (a) to the total amount of calcium carbonate and calcium sulfate used (b １ ) and the ratio (a:b １) may be, for example, in the range of 50:1 to 70:1, in the range of 52:1 to 65:1, in the range of 54:1 to 62:1, or in the range of 56:1 to 60:1.

[0059] In the manufacturing method of the present disclosure, sodium carbonate may further be used as a raw material. The proportion of sodium carbonate in the raw material may be, for example, 0% by mass or more, 0.1% by mass or more, 0.2% by mass or more, or 0.3% by mass or more. The proportion of sodium carbonate in the raw material may be, for example, 1% by mass or less, 0.9% by mass or less, 0.8% by mass or less, or 0.7% by mass or less. The calculation of the above proportions does not include added water.

[0060] The upper and lower limits of the sodium carbonate content in the raw materials can be arbitrarily combined within the range of the present disclosure. For example, the sodium carbonate content in the raw materials may be within the range of 0% to 1% by mass, 0.1% to 0.9% by mass, 0.2% to 0.8% by mass, or 0.3% to 0.7% by mass. The calculation of the above percentages does not include added water.

[0061] In the production method of the present disclosure, starch may be further used as a raw material. The type of starch is not particularly limited. The starch may be, for example, at least one selected from the group consisting of wheat starch, potato starch, corn starch, tapioca starch, and rice starch, or a modified starch thereof.

[0062] The proportion of starch in the raw material may be, for example, 0% by mass or more, 2% by mass or more, 4% by mass or more, 6% by mass or more, or 8% by mass or more. The proportion of starch in the raw material may be, for example, 20% by mass or less, 18% by mass or less, 16% by mass or less, 14% by mass or less, or 12% by mass or less. The calculation of the above proportions does not include added water.

[0063] The upper and lower limits of the starch content in the raw material can be arbitrarily combined within the range of the present disclosure. The starch content in the raw material may be, for example, within the range of 0% to 20% by mass, 2% to 18% by mass, 4% to 16% by mass, 6% to 14% by mass, or 8% to 12% by mass. The calculation of the above percentages does not include added water.

[0064] In the production method of the present disclosure, other ingredients may be further used as raw materials. For example, in the production method of the present disclosure, at least one ingredient selected from the group consisting of animal protein, dietary fiber, grain flour, fruit juice, vegetables, oils and fats, seasonings, spices, colorings, flavorings, and enzymes may be further used as raw materials.

[0065] The textured plant protein extruded from the die of the extruder is cut as needed. The extrusion direction can be easily determined from the shape or structure of the textured plant protein. Typically, the textured plant protein obtained by the manufacturing method of the present disclosure has a low porosity in a cross section perpendicular to the extrusion direction.

[0066] In the production method of the present disclosure, the porosity of the structured plant protein in a cross section perpendicular to the extrusion direction of the extruder may be, for example, 30% or less, 28% or less, 26% or less, 24% or less, 22% or less, or 20% or less. In the production method of the present disclosure, the porosity of the structured plant protein in a cross section perpendicular to the extrusion direction of the extruder may be, for example, 5% or more, 7% or more, 9% or more, 11% or more, 13% or more, or 15% or more.

[0067] The upper and lower limits of the porosity can be arbitrarily combined within the range of the present disclosure. In the production method of the present disclosure, the porosity of the textured vegetable protein in a cross section perpendicular to the extrusion direction of the extruder may be, for example, within the range of 5% to 30%, 7% to 28%, 9% to 26%, 11% to 24%, 13% to 22%, or 15% to 20%. Typically, by setting the porosity within the appropriate range, the texture of the resulting imitation food will be one that is highly compatible in terms of hardness and elasticity.

[0068] The porosity was determined by measuring the area of ​​voids (A １ ) and the cross-sectional area of ​​the textured plant protein including the voids (A ２ ) and apply it to the following formula to calculate the

[0069] Porosity (%) = (A １ / A ２ ) x 100

[0070] The imitation food of the present disclosure comprises a textured vegetable protein and water, the textured vegetable protein comprising wheat protein and at least one calcium compound having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20° C.

[0071] With regard to details of the structured vegetable protein contained in the imitation food of the present disclosure, i.e., the type of ingredients and their contents, the ratio of the contents of each ingredient, and the shape, the contents already described in the section on structured vegetable protein of the present disclosure are applicable.

[0072] The imitation food of the present disclosure contains water. The amount of water contained in the imitation food of the present disclosure is not particularly limited and may be appropriately determined depending on the intended use. The water may be an aqueous solution in which other ingredients are dissolved.

[0073] The imitation food of the present disclosure may be produced, for example, by feeding a raw material containing wheat protein and a calcium compound having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20° C. together with water into an extruder and texturing the raw material. Alternatively, the imitation food of the present disclosure may be obtained by drying the textured vegetable protein after it has been discharged from the extruder by heating or the like, adding water, and allowing it to stand to absorb water.

[0074] The imitation food of the present disclosure may further contain at least one selected from the group consisting of animal protein, dietary fiber, grain flour, fruit juice, vegetables, oils and fats, seasonings, spices, colorings, flavorings, and enzymes. In particular, the imitation food of the present disclosure may contain flavorings and / or seasonings to impart the flavor of squid, octopus, shellfish, or offal.

[0075] The imitation food of the present disclosure may be heated or frozen. The shape of the imitation food of the present disclosure is not particularly limited, and may be, for example, granular, cylindrical, or sheet-like.

[0076] The imitation food of the present disclosure is an imitation of a mollusk or an imitation of an animal viscera. That is, the imitation food of the present disclosure imitates a food using a mollusk or an animal viscera. Examples of the mollusk include squid, octopus, and shellfish. The animal viscera are, for example, edible offal from at least one animal viscera selected from the group consisting of beef, pork, horse meat, mutton, goat meat, and chicken.

[0077] [Others] According to the method of the present disclosure, which includes the step of mixing wheat protein with a calcium compound having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20° C., at least one of the following (1) to (3) can be achieved: (1) improving the elasticity of imitation foods containing textured plant protein, (2) imparting a mollusk-like or animal organ-like texture to imitation foods containing textured plant protein, and (3) enhancing the squid-, octopus-, shellfish-, or offal-like texture of imitation foods containing textured plant protein.

[0078] In this method, the types of each component, the amounts used, and the ratios of the amounts used of each component are the same as those already described in the section on textured plant protein of this disclosure.

[0079] In this specification, each specific feature described in an embodiment relating to each aspect of the present disclosure may be combined in any manner to form a new embodiment, and it should be understood that such a new embodiment may also be included in each aspect of the present disclosure.

[0080] The present disclosure will be explained in more detail below with reference to examples, but the present disclosure is not limited to these examples.

[0081] [Preparation of Textured Vegetable Protein] Wheat-derived textured vegetable protein was prepared by processing the raw materials shown in Table 1 in an extruder under the conditions shown in Table 3, and cutting the textured vegetable protein extruded from a die into pieces 15 to 20 mm long with a knife. Soybean-derived textured vegetable protein was also prepared by processing the raw materials shown in Table 2 in an extruder under the conditions shown in Table 3, and cutting the textured vegetable protein extruded from a die into pieces 15 to 20 mm long with a knife. The resulting textured vegetable protein was dried by heating at 95°C for 1 hour.

[0082]

[0083]

[0084]

[0085] As the calcium compound, any of those shown in Table 4 below was used.

[0086]

[0087] [Cross-section observation] The resulting textured plant protein was cut into a length of 10 mm, and the cross-sectional structure perpendicular to the direction of extrusion was observed using an X-ray CT scanner (SKYSCAN 1272, manufactured by Bruker). The resulting photographed images are shown in Figures 1 to 8. Figures 1 to 6 are X-ray CT images of the cross section of the textured plant protein using wheat protein, and Figures 7 and 8 are X-ray CT images of the cross section of the textured plant protein using soybean protein. Tables 5 and 6 also show which calcium compound each image corresponds to.

[0088] The porosity of the obtained X-ray CT image was calculated using image processing software (ImageJ). Specifically, after cutting out the outer edge of the textured plant protein, a threshold value was set to 60 and binarization processing was performed to select the voids and calculate their area. The area of ​​the obtained voids (A １ ) and the cross-sectional area of ​​the textured plant protein including the voids (A ２ ) and the porosity was calculated using the following formula (n=5).

[0089] Porosity (%) = (A １ / A ２ ) x 100

[0090] The calculated void ratios for each example are shown in Tables 5 and 6. The "control" is a textured vegetable protein prepared using the same ingredients as the other examples, except that it did not contain a calcium compound.

[0091]

[0092]

[0093] The results shown in Figures 1 to 8 and Tables 5 and 6 indicate that the use of calcium carbonate or calcium sulfate significantly densifies the cross-sectional structure of the textured vegetable protein compared to the use of calcium acetate, calcium lactate, or calcium chloride. The water solubility at 1 atmosphere and 20°C is 34.7 g / 100 ml for calcium acetate, 4.4 g / 100 ml for calcium lactate, and 74.5 g / 100 ml for calcium chloride, while calcium carbonate is 0.014 g / 100 ml and calcium sulfate is 0.2 g / 100 ml. It is speculated that the use of calcium compounds with low water solubility contributes to the densification of the cross-sectional structure of the textured vegetable protein. Low-solubility calcium compounds, for example, may easily penetrate into the hydrophobic structure of proteins and affect the overall structure. Furthermore, the use of wheat protein significantly densifies the cross-sectional structure compared to the use of soy protein.

[0094] [Evaluation of Physical Properties] After drying, each textured vegetable protein was added with twice the amount of water and allowed to stand overnight to absorb water. After water absorption, each textured vegetable protein was cut perpendicular to the extrusion direction to a length of 6 mm. For each sample, the hardness and elasticity were measured using a tensipressor (TTP-50BX II, manufactured by Taketomo Electric Co., Ltd.) and a TPA analysis program. Furthermore, as a reference example, boiled squid (body portion) cut into 1 cm x 1 cm x 6 mm pieces was also measured in the same manner. The results are shown in Table 7.

[0095]

[0096] When both the hardness and elasticity values ​​are high, the dough is less likely to tear parallel to the ejection direction, resulting in a chewy texture similar to that of squid. The results in Table 7 show that using calcium carbonate or calcium sulfate results in a texture closer to that of real squid than when other calcium compounds are used. Furthermore, when soy protein is used, the hardness value is higher than that of wheat, but the elasticity is not. This is because the dough is more likely to tear parallel to the ejection direction, resulting in a texture far removed from that of squid.

[0097] [Evaluation of Physical Properties] After drying, each textured vegetable protein was added with twice the amount of water and allowed to stand overnight to absorb water. Each sample was evaluated for texture similarity to squid, octopus, and offal by a panel of four trained experts. Specifically, the authentic texture was evaluated in increments of 0.5 points, with the common understanding that the reference food (squid, octopus, or offal) was given a score of 3 and the control a score of 0. The results are shown in Tables 8 to 10.

[0098]

[0099]

[0100]

[0101] The results of the sensory evaluation showed that the use of wheat protein and calcium carbonate or calcium sulfate resulted in a texture similar to that of real squid, octopus, or offal.

[0102] Exemplary embodiments of the present disclosure are as follows: [1] A textured plant protein comprising wheat protein and a calcium compound having a water solubility of 4 g / 100 ml or less at 1 atmosphere and 20° C. [2] A textured plant protein comprising wheat protein and a calcium compound having a water solubility of 2 g / 100 ml or less at 1 atmosphere and 20° C. [3] A textured plant protein comprising wheat protein and a calcium compound having a water solubility of 1 g / 100 ml or less at 1 atmosphere and 20° C. [4] A textured plant protein comprising wheat protein and a calcium compound having a water solubility of 0.5 g / 100 ml or less at 1 atmosphere and 20° C. [5] A textured plant protein comprising wheat protein and a calcium compound having a water solubility of 0.5 g / 100 ml or less at 1 atmosphere and 20° C. [6] A textured vegetable protein comprising wheat protein and at least one calcium compound selected from the group consisting of calcium alginate, calcium disodium ethylenediaminetetraacetate, carboxymethylcellulose calcium, calcium citrate, calcium gluconate, calcium silicate, calcium oxide, calcium L-tartrate, calcium hydroxide, calcium stearate, calcium stearoyl lactylate, calcium sorbate, calcium carbonate, calcium dihydrogen pyrophosphate, calcium sulfate, tricalcium phosphate, calcium monohydrogen phosphate, and calcium dihydrogen phosphate. [7] A textured vegetable protein comprising wheat protein and at least one calcium compound selected from the group consisting of calcium carbonate and calcium sulfate.

[0103] [8] The textured plant protein of any of [1] to [7], wherein the total content of the calcium compounds is within the range of 0.5% to 5% by mass. [9] The textured plant protein of any of [1] to [7], wherein the total content of the calcium compounds is within the range of 0.8% to 4% by mass.

[10] The textured plant protein of any of [1] to [7], wherein the total content of the calcium compounds is within the range of 1% to 3% by mass.

[11] The textured plant protein of any of [1] to [7], wherein the total content of the calcium compounds is within the range of 1.2% to 2% by mass.

[0104]

[12] The textured plant protein of any of [1] to

[11] , wherein the content of calcium compounds excluding the calcium compound is 1% by mass or less.

[13] The textured plant protein of any of [1] to

[11] , wherein the content of calcium compounds excluding the calcium compound is 0.5% by mass or less.

[14] The textured plant protein of any of [1] to

[11] , wherein the content of calcium compounds excluding the calcium compound is 0.3% by mass or less.

[15] The textured plant protein of any of [1] to

[11] , wherein the content of calcium compounds excluding the calcium compound is 0.2% by mass or less.

[16] The textured plant protein of any of [1] to

[11] , wherein the content of calcium compounds excluding the calcium compound is 0.1% by mass or less.

[0105]

[17] The textured plant protein of any of [1] to

[16] , further comprising sodium carbonate.

[18] The textured plant protein of any of [1] to

[17] , further comprising starch.

[19] The textured plant protein of any of [1] to

[18] , which is granular, cylindrical or sheet-shaped.

[0106]

[20] The textured plant protein of any of [1] to

[19] , wherein the porosity in a cross section perpendicular to the extrusion direction is 30% or less.

[21] The textured plant protein of any of [1] to

[19] , wherein the porosity in a cross section perpendicular to the extrusion direction is 28% or less.

[22] The textured plant protein of any of [1] to

[19] , wherein the porosity in a cross section perpendicular to the extrusion direction is 26% or less.

[23] The textured plant protein of any of [1] to

[19] , wherein the porosity in a cross section perpendicular to the extrusion direction is 24% or less.

[24] The textured plant protein of any of [1] to

[19] , wherein the porosity in a cross section perpendicular to the extrusion direction is 22% or less.

[25] The textured plant protein of any of [1] to

[19] , wherein the porosity in a cross section perpendicular to the extrusion direction is 20% or less.

[0107]

[26] The textured plant protein of any of [1] to

[25] , which is used for an imitation food of a mollusk or an imitation food of an animal innards.

[27] An imitation food comprising a textured plant protein and water, wherein the textured plant protein is the textured plant protein of any of [1] to

[26] , and is an imitation food of a mollusk or an animal innards.

[0108]

[28] An imitation food product comprising a textured plant protein and water, wherein the textured plant protein contains wheat protein and a calcium compound having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20°C, and which is an imitation of a mollusk or an animal organ.

[29] The imitation food product of

[27] or

[28] , which is an imitation of squid, octopus, shellfish, or offal.

[30] A method for producing a textured plant protein, comprising the step of texturing, using an extruder, a raw material comprising wheat protein and a calcium compound having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20°C.

[31] A method for producing the textured plant protein of

[30] , wherein the porosity of the textured plant protein in a cross section perpendicular to the extrusion direction of the extruder is 30% or less.

[32] A method for improving the elasticity of an imitation food containing textured plant protein, comprising the step of mixing wheat protein with a calcium compound having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20°C.

[33] A method for imparting a mollusk-like or animal viscera-like texture to an imitation food containing textured plant protein, comprising the step of mixing wheat protein with a calcium compound having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20°C.

[34] A method for enhancing the texture of squid, octopus, shellfish, or offal in an imitation food containing textured plant protein, comprising the step of mixing wheat protein with a calcium compound having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20°C.

[35] Use of a calcium compound having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20°C to impart a mollusk-like or animal viscera-like texture to an imitation food containing textured plant protein including wheat protein.

Claims

1. A textured vegetable protein comprising wheat protein and a calcium compound having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20°C.

2. The textured vegetable protein of claim 1, wherein the calcium compound is at least one selected from the group consisting of calcium alginate, calcium disodium ethylenediaminetetraacetate, carboxymethylcellulose calcium, calcium citrate, calcium gluconate, calcium silicate, calcium oxide, calcium L-tartrate, calcium hydroxide, calcium stearate, calcium stearoyl lactylate, calcium sorbate, calcium carbonate, calcium dihydrogen pyrophosphate, calcium sulfate, tricalcium phosphate, calcium monohydrogen phosphate, and calcium dihydrogen phosphate.

3. The textured vegetable protein of claim 1 or 2, further comprising sodium carbonate.

4. The structured vegetable protein of claim 1 or 2, further comprising starch.

5. The structured vegetable protein of claim 1 or 2, which is in the form of particles, cylinders or sheets.

6. The textured vegetable protein according to claim 1 or 2, wherein the void ratio in a cross section perpendicular to the extrusion direction is 30% or less.

7. The textured plant protein of claim 1 or 2, which is used for imitation foods of mollusks or animal innards.

8. An imitation food product comprising a textured vegetable protein and water, wherein the textured vegetable protein contains wheat protein and a calcium compound having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20°C, and which is an imitation of a mollusk or an animal innards.

9. The imitation food of claim 8, which is an imitation of squid, octopus, shellfish, or offal.

10. A method for producing textured vegetable protein, comprising a step of texturing a raw material containing wheat protein and a calcium compound having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20°C using an extruder.

11. The method of claim 10, wherein the porosity of the textured vegetable protein in a cross section perpendicular to the extrusion direction of the extruder is 30% or less.

12. A method for improving the elasticity of an imitation food containing textured vegetable protein, comprising the step of mixing wheat protein with a calcium compound having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20°C.

13. A method for imparting a mollusk-like or animal organ-like texture to an imitation food containing textured vegetable protein, comprising the step of mixing wheat protein with a calcium compound having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20°C.

14. A method for enhancing the squid-, octopus-, shellfish-, or offal-like texture of an imitation food containing textured vegetable protein, comprising the step of mixing wheat protein with a calcium compound having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20°C.

15. Use of a calcium compound having a solubility in water of 4 g / 100 ml or less at 1 atmosphere and 20°C to impart a mollusk-like or animal organ-like texture to an imitation food containing textured vegetable protein, including wheat protein.

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