CN117500382A

CN117500382A - Fat block composition and meat substitute

Info

Publication number: CN117500382A
Application number: CN202280042690.XA
Authority: CN
Inventors: 松野亮
Original assignee: Fujifilm Corp
Current assignee: Fujifilm Corp
Priority date: 2021-07-30
Filing date: 2022-07-29
Publication date: 2024-02-02

Abstract

The present invention provides a fat mass composition and a meat substitute, the fat mass composition comprising: a particulate material containing an oil or fat having a melting point of 0.1 ℃ or higher; and an edible ionomer having an average particle diameter of 50 μm or more and 500 μm or less, which is crosslinked by a cation.

Description

Fat block composition and meat substitute

Technical Field

The invention relates to a fat block composition and a meat substitute.

Background

Fat meat contained in livestock meat has elasticity and unique taste of exudation of grease during chewing. Further, the properties of fat meat are factors that have a great influence on the taste, flavor, and the like of livestock meat when eating the fat meat.

In recent years, from the viewpoint of health maintenance, a meat food (hereinafter, also referred to as "meat substitute") using plant-derived vegetable proteins as a raw material, such as soybean, is being ingested instead of the recommended control of livestock meat ingestion. Under such circumstances, in order to make the taste, flavor, and the like of the meat substitute more similar to those of livestock meat, attempts have been made to include food materials having a taste similar to fat meat in the meat substitute. Accordingly, development of food materials having a taste similar to that of fat meat is underway.

For example, patent document 1 discloses an "oil-in-water composition containing an alkyl cellulose having a viscosity of 4,000 to 11,000mpa·s based on a B-type viscometer and a storage modulus G' (65 ℃) of 2,500 to 4,500pa in a 1.5 mass% aqueous solution at 65 ℃ and containing at least a 1 mass% aqueous solution at 20 ℃. ".

Patent document 2 discloses a method for producing marbled edible meat, which is characterized in that microcapsules containing fat or seasoned fat are dispersed in water or a liquid containing protein, polysaccharide, plant fiber, etc. dispersed in water, and the liquid is injected or inserted into edible meat at a low temperature. ".

Patent document 3 provides an "oil-in-water emulsion soybean protein gel food obtained by gelation treatment of an oil-in-water emulsion slurry containing 10 to 60% by weight of oil droplets having a particle diameter of 50 to 800 μm, wherein a gel based on a gelation material of non-myosin exists in a continuous phase form and the gel is crosslinked by a protein crosslinking enzyme, the planar occupancy of the oil droplets having a diameter of 50 to 800 μm being 10 to 60%. ".

Patent document 4 discloses a composition comprising at least 1 kind of an ionizing emulsifier or a salt thereof and at least 1 kind or more selected from the group consisting of an ionizing polypeptide, a salt thereof, an ionizing hydrocolloid and a salt thereof, and an ionic complex formed in the presence of a crosslinking agent when the charges on the emulsifier, the polypeptide and the hydrocolloid are the same sign. ".

Patent document 5 provides a method for organizing fat for meat-like products, which is characterized by comprising the steps of: (a) Mixing 100 parts of triglyceride fat and about 2 to about 20 parts of oil soluble gelling agent at a temperature above the gelation temperature; and (b) cooling the mixture to a temperature below the gelation temperature while agitating the mixture, thereby providing irregularly shaped particles of discrete gelled fat. ".

Patent document 1: japanese patent No. 6446473

Patent document 2: japanese patent laid-open No. 62-146584

Patent document 3: japanese patent No. 6265121

Patent document 4: japanese patent laid-open No. 7-502172

Patent document 5: japanese patent laid-open No. 52-057357

Disclosure of Invention

Technical problem to be solved by the invention

In order to exhibit a fat-like texture, it is preferable that the amount of oil released during chewing is large, but the conventional food materials have insufficient oil release even though they have a fat-like texture.

Accordingly, an object of an embodiment of the present invention is to provide a fat mass composition and a meat substitute, which have a greater amount of oil released during chewing than conventional food materials.

Means for solving the technical problems

The above problems are solved by the following method. Namely, the following is possible.

<1> a fat mass composition comprising:

a particulate material containing an oil or fat having a melting point of 0.1 ℃ or higher; and

An edible ionomer which is crosslinked by cations,

the average particle diameter of the particles is 50 μm or more and 500 μm or less.

<2> the fat mass composition according to <1>, which contains a surfactant,

the HSP distance between the ionomer and the hydrophilic part of the surfactant is 10 or less.

<3> the fat mass composition according to <1> or <2>, comprising a gel comprising an ion-crosslinkable polymer,

the volume of the gel is 10% to 300% relative to the volume of the particulate matter.

<4> the fat mass composition according to any one of <1> to <3>, wherein,

thickness 2mm, length on a hot plate at 90 ℃): ratio of lateral length = 1: 1. and after heating 2g of the fat mass composition for 5 minutes, the thickness direction of the heated fat mass composition was 300g/cm from the surface thereof ² When the fat mass composition is pressurized for 1 minute, the amount of liquid released from the heated fat mass composition when the heated fat mass composition is pressurized is 30 mass% or more relative to the amount of fat contained in the fat mass composition before heating.

<5> the fat mass composition according to any one of <1> to <4>, wherein,

the CV value of the particle diameter of the particulate matter is 30% or less.

<6> the fat mass composition according to any one of <1> to <5>, wherein,

the melting point of the oil is 1 ℃ to 30 ℃.

<7> the fat mass composition according to any one of <1> to <6>, wherein,

the oil is at least 1 selected from coconut oil, olive oil, palm oil, canola oil and oleic acid.

<8> the fat mass composition according to any one of <1> to <7>, wherein,

the particulate matter contains water.

<9> the fat mass composition according to any one of <1> to <8>, which is sheet-shaped and has a thickness of 0.5mm or more.

<10> a meat substitute comprising:

a lean meat-like portion comprising a protein; and

The fat mass composition of any one of <1> to <9 >.

Effects of the invention

According to an embodiment of the present invention, there are provided a fat mass composition and a meat substitute, each of which has a greater amount of oil released during chewing than conventional food materials.

Detailed Description

Hereinafter, an embodiment of the present invention will be described. These descriptions and examples are illustrative of embodiments and are not intended to limit the scope of the invention.

In the numerical ranges described in stages in the present specification, the upper limit value or the lower limit value described in one numerical range may be substituted for the upper limit value or the lower limit value described in another numerical range. In addition, in the numerical ranges described in the present specification, the upper limit value or the lower limit value of the numerical range may be replaced with the value shown in the embodiment.

A plurality of substances corresponding to the respective components may be contained.

When the amounts of the respective components in the composition are mentioned, when a plurality of substances corresponding to the respective components are present in the composition, the total amount of the plurality of substances present in the composition is referred to unless otherwise specified.

In the present specification, terms such as "process" include not only an independent process but also the term if the intended purpose of the process can be achieved even if the process cannot be clearly distinguished from other processes.

In this specification, a combination of 2 or more preferred embodiments is a more preferred embodiment.

< fat mass composition >

The fat mass composition of the present invention comprises particles containing an oil having a melting point of 0.1 ℃ or higher and a cationically crosslinked edible ionomer.

The average particle diameter of the particulate matters of the fat mass composition according to the present invention is 50 μm or more and 500 μm or less.

With the above structure, the fat mass composition according to the present invention increases the amount of oil released during chewing. The reason is presumed to be as follows.

Fat meat contained in livestock meat is composed of a plurality of fat cells containing fat and oil therein. Thus, the fat meat contained in the livestock meat is close to a state containing a plurality of oil droplets. The fat mass composition of the present invention contains particles containing an oil having a melting point of 0.1 ℃ or higher, and therefore the fat mass composition has a structure similar to that of fat meat contained in livestock meat. Thus, the fat mass composition of the present invention can easily release oil from the fat mass composition during mastication, similarly to the fat mass of livestock meat.

The average particle diameter of the particulate matters of the fat mass composition according to the present invention is 50 μm or more and 500 μm or less. The small particle size particles contain a small amount of grease. Therefore, when particulate matter having a small particle diameter is contained, the amount of oil released when the fat mass composition is chewed is liable to be small. On the other hand, since particulate matter having a large particle diameter is unstable, grease tends to leak from the particulate matter when cooking such as heating cooking is performed. Thus, by setting the average particle diameter of the particulate matter within the above-mentioned numerical range, the amount of fat and oil contained in the fat mass composition is easily increased. Therefore, it becomes easy to increase the release amount of the oil component when the fat mass composition is chewed.

Further, according to the fat mass composition of the present invention, the edible ion-crosslinkable polymer crosslinked by cations is contained, and therefore, the particulate matter contained in the fat mass composition can be kept at a preferable particle size. In addition, the fat mass composition is given elasticity, and the taste is more easily similar to the fat meat of livestock meat.

Therefore, it is considered that the fat mass composition according to the present invention has a larger amount of oil released when chewed than conventional food materials.

(particulate matter)

The particulate matter contains an oil or fat (hereinafter, also simply referred to as "specific oil or fat") having a melting point of 0.1 ℃ or higher.

The average particle diameter of the particulate matter is 50 μm or more and 500 μm or less.

Composition of the particulate matter

The particulate matter contains oil and fat with melting point of above 0.1deg.C, and optionally water and other additives.

Grease and oil

Examples of the fat or oil having a melting point of 0.1 ℃ or higher contained in the particulate matter include vegetable fat or oil, animal fat or oil, fatty acid, and the like.

Here, the fatty acid is a long-chain hydrocarbon and is a 1-valent carboxylic acid and is represented by the general formula C _n H _m COOH (n and m are integers of 1 or more).

Examples of the vegetable oil include rapeseed oil, soybean oil, palm oil, olive oil, coconut oil, rice oil, corn oil, coconut oil, canola oil, and the like.

Examples of animal fats and oils include beef tallow, lard (lard), whale oil, fish oil, and the like.

Examples of the fatty acid include saturated fatty acids such as lauric acid, stearic acid, isostearic acid, palmitic acid, myristic acid, arachic acid, and behenic acid; unsaturated fatty acids such as oleic acid, linoleic acid, α -linolenic acid, eicosenoic acid, and erucic acid.

The fat or oil contained in the particulate matter is preferably at least 1 selected from coconut oil, olive oil, palm oil, canola oil and oleic acid from the viewpoint of increasing the amount of released oil when the fat or oil composition is chewed.

The melting point of the oil is above 0.1 ℃. Therefore, when the fat or oil is used, particles are more easily formed in the production of a fat mass composition described later. Therefore, the amount of oil released when the fat mass composition is chewed can be easily increased.

The melting point of the fat or oil is 0.1 ℃ or higher, preferably 1 ℃ or higher and 30 ℃ or lower, more preferably 2 ℃ or higher and 25 ℃ or lower, and still more preferably 5 ℃ or higher and 25 ℃ or lower.

By setting the melting point of the fat or oil to 1 ℃ or higher, the particulate matter is more easily formed in the production of a fat mass composition to be described later.

Further, by setting the melting point of the fat or oil to 30 ℃ or lower, it becomes easy to manufacture a fat mass composition containing water in the particulate matter at room temperature (for example, 25 ℃) in manufacturing a fat mass composition to be described later, and the manufacturing process becomes easy and simple.

The melting point of the grease was determined using the standard "Japan Oil Chemists' Society established standard grease assay 2.2.4.2 (1996) 1996 edition".

The content of the fat or oil is preferably 10% by mass or more and 98% by mass or less, more preferably 20% by mass or more and 95% by mass or less, and still more preferably 25% by mass or more and 90% by mass or less, relative to the whole fat or oil composition.

Water

Depending on the application, the particulate matter sometimes preferably contains water.

The water is not particularly limited as long as it is water that can be used for food.

By the particulate matter containing water, not only fat but also water is released from the fat mass composition when the fat mass composition is chewed, sometimes the fat mass composition tends to become more similar to the mouth feel of fat meat contained in livestock meat.

Further, when the particulate matter contains water, water-soluble components (for example, flavoring agents such as umami components, flavors, and the like) are easily contained in the particulate matter, and the meat tends to more easily exhibit a taste similar to that of fat meat contained in livestock meat.

The content of water is preferably 1% by mass or more and 90% by mass or less, more preferably 5% by mass or more and 70% by mass or less, and still more preferably 10% by mass or more and 50% by mass or less, relative to the amount of the specific oil or fat contained in the particulate matter.

Other additives

Examples of the other additives include flavoring agents, sour agents, bittering agents, spices, sweeteners, antioxidants, colorants, color-forming agents, flavors, stabilizers, and preservatives.

The content of the other additive is preferably 0% by mass or more and 5% by mass or less relative to the entire particulate matter.

Characteristics of particulate matter

Average particle diameter of particulate matter

The average particle diameter of the particulate matter is 50 μm or more and 500 μm or less, preferably 50 μm or more and 400 μm or less, more preferably 90 μm or more and 300 μm or less.

By setting the average particle diameter of the particulate matter to 50 μm or more, as already described, the amount of oil released when chewing the fat mass composition can be easily increased.

Further, by setting the average particle diameter of the particulate matter to 500 μm or less, the particle diameter of the particulate matter becomes small. Therefore, when the fat mass composition is visually observed, it becomes difficult to visually recognize that a plurality of particulate matters are contained in the fat mass composition. Thus, the appearance of the fat mass composition also becomes more similar to that of fat meat contained in livestock meat.

Further, since the average particle diameter of the particulate matter is 500 μm or less, the particle diameter of the particulate matter becomes small, and the texture becomes smooth when eating the fat mass composition. Therefore, the taste of the fat mass composition is also easily improved.

The average particle diameter of the particulate matter was measured by observing the fat mass composition with a transmission optical microscope.

As the transmission microscope, for example, carl Zeiss co., ltd. Product name: inverted microscope Axio observer.z1, etc.

Hereinafter, a procedure for measuring the average particle diameter of the particulate matter will be described.

The fat mass composition was immersed in a 100mM aqueous solution of ethylenediamine-N, N, N ', N' -tetraacetic acid sodium salt (manufactured by FUJIFILM Wako Pure Chemical Corporation) for 1 hour. The particles were recovered from the fat mass composition by subjecting the floating particles to specific gravity separation after 1 hour, and placed on a polystyrene culture dish of 60mm phi. At this time, the recovered particulate matter does not overlap in the depth direction of the culture dish. The particles collected on the petri dish were observed by a transmission-type optical microscope, and photographed at a magnification of 5 times with an objective lens. Images of particulate matter contained in 200 or more images obtained by photographing are selected. The equivalent circle diameter (diameter of a perfect circle corresponding to the area of the image of the particulate matter) of each particulate matter is calculated by image processing software (e.g., imageJ). The arithmetic average value of the calculated equivalent circle diameters of the respective particulate matters is calculated, and the arithmetic average value thereof is set as the average particle diameter of the particulate matters.

CV value of particle diameter of particulate matter

The CV value (coefficient of variation; coefficient of variation) of the particle diameter of the particulate matter is preferably 30% or less, more preferably 25% or less, and even more preferably 20% or less.

The small particle size particles contain a small amount of grease. Therefore, when particulate matter having a small particle diameter is contained, the amount of oil released when the fat mass composition is chewed is liable to be small. On the other hand, since particulate matter having a large particle diameter is unstable, grease tends to leak from the particulate matter when cooking such as heating cooking is performed.

In summary, in order to produce a fat mass composition which contains a large amount of fat and can stably hold the fat during storage, but which releases a large amount of oil during chewing, it is preferable that the variation in particle diameter of the particulate matter is small. That is, the particle size distribution of the particulate matter contained in the fat mass composition is preferably narrow.

When the CV value of the particle diameter of the particulate matter is 30% or less, the particle diameter of the particulate matter contained in the fat mass composition tends to be uniform. Therefore, the fat mass composition tends to have a large amount of oil released during chewing.

The CV value of the particle diameter is a value obtained by the following formula.

The formula: CV value (%) of particle diameter= (standard deviation of equivalent circle diameter of particulate matter/average particle diameter of particulate matter) ×100

The average particle diameter of the particulate matter herein is a value measured by the method described above.

The standard deviation of the equivalent circle diameter of the particulate matter is the standard deviation of the equivalent circle diameter of 200 particulate matters calculated in the measurement of the average particle diameter of the particulate matter.

(ionomer)

The fat mass composition contains an edible ionomer crosslinked by cations.

As used herein, "edible" refers to a property that does not adversely affect health when ingested orally by a human.

"ionomer" refers to a polymer that is crosslinked by reaction with ions.

The edible ionomer includes a polymer having an anionic group (-COO) selected from carboxyl groups and carboxylic acids ^- ) Sulfo and sulfonic acid anion radical (-SO) ₃ ^- ) At least one polysaccharide of the above.

Examples of the edible ionomer include alginic acid, carrageenan, LM pectin, HM pectin, and LA gellan gum.

From the viewpoint of improving the heat resistance of the fat mass composition, the edible ionomer is preferably at least 1 selected from alginic acid, LM pectin and LA gellan gum.

The viscosity of a 1 mass% aqueous solution of the edible ionomer (an aqueous solution containing 1 mass% of the ionomer relative to the entire aqueous solution) is preferably 10 mPas to 3000 mPas, more preferably 20mPas to 1000 mPas.

The viscosity of a 1 mass% aqueous solution of the edible ionomer is a value measured by a tuning fork vibration viscometer at a temperature of 20 ℃.

As a tuning fork vibration viscometer, SV-10 manufactured by A & D can be used, for example.

The cation is preferably a metal ion having an ionic charge of 2 or more.

Examples of the metal ion include 2-valent metal ions such as calcium ion, magnesium ion, iron Ion (II), copper ion (II), zinc ion, and manganese ion; and 3-valent metal ions such as aluminum Ions and Iron Ions (III).

From the viewpoint of obtaining a stable crosslinked structure, the metal ion is preferably at least 1 selected from calcium ion, magnesium ion and zinc ion, and more preferably calcium ion.

The content of the edible ionomer to be crosslinked by cation is preferably 0.01% by mass or more and 20% by mass or less, more preferably 0.1% by mass or more and 10% by mass or less, and still more preferably 0.5% by mass or more and 5% by mass or less, relative to the whole fat mass composition.

(surfactant)

The fat mass composition preferably contains a surfactant.

By containing the surfactant in the fat mass composition, the amount of fat released when the fat mass composition after cooking by chewing becomes larger. The reason is presumed to be as follows.

In the case where the particulate matters in the fat mass composition are in contact with each other, grease tends to leak out of the particulate matters during cooking. In this way, the amount of grease released when chewing the fat mass composition after cooking is easily reduced.

By containing the surfactant, the compatibility between the particulate material and the ionomer is easily improved, and the ionomer is easily present in the gaps between the particulate materials. In this way, the particles can easily have a proper distance from each other, and leakage of grease from the particles can be suppressed during cooking. As a result, the amount of fat released increases when the fat mass composition after heating cooking is chewed.

As the surfactant, edible surfactants can be mentioned.

Examples of the edible surfactant include glycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, and lecithin.

The glycerin fatty acid ester preferably contains a monoglyceride as a main component.

The main component herein means that the content of monoglyceride is 90% by mass or more relative to the entire glycerin fatty acid ester.

The monoglyceride is preferably a monoester of a saturated or unsaturated fatty acid having 2 to 24 carbon atoms and glycerol.

Examples of the fatty acid include behenic acid, stearic acid, palmitic acid, and the like.

The glycerol fatty acid ester may contain a diglycerol ester.

The diglyceride is preferably a di-esterified product of a saturated or unsaturated fatty acid having 2 to 24 carbon atoms and glycerol.

The polyglycerin fatty acid ester is preferably an esterified product of a saturated or unsaturated fatty acid having 2 to 24 carbon atoms and polyglycerin.

Specific examples of the polyglycerin fatty acid ester include polyglycerin monomyristate, polyglycerin dimyristate, polyglycerin trimyristate, polyglycerin monopalmitate, polyglycerin dipalmitate, polyglycerin tripalmitate, polyglycerin-2 stearate, monoiso-polyglycerin-2 stearate, di-iso-polyglycerin-2 stearate, polyglycerin triisostearate, polyglycerin monooleate, polyglycerin di-monooleate, polyglycerin trioleate, and the like.

The organic acid monoglyceride is obtained by esterifying the hydroxyl group derived from glycerol of the monoglyceride with an organic acid.

Examples of the organic acid include citric acid, succinic acid, acetic acid, and lactic acid, and citric acid and succinic acid are preferable, and citric acid is more preferable.

The sorbitan fatty acid ester refers to an esterified product of sorbitan and a fatty acid.

The sorbitan fatty acid ester is preferably an ester of sorbitan with a saturated or unsaturated fatty acid having 2 to 18 carbon atoms.

Specific examples of the sorbitan fatty acid ester include sorbitan monodecanoic acid value, sorbitan monolaurate, sorbitan monopalmitate, sorbitan monostearate, sorbitan distearate, sorbitan sesquistearate, sorbitan tristearate, sorbitan trioleate, sorbitan monoisostearate, sorbitan sesquiisostearate, sorbitan monooleate, sorbitan sesquioleate, sorbitan coconut oil fatty acid ester, and the like.

The propylene glycol fatty acid ester is an esterified product of fatty acid and propylene glycol.

The fatty acid used in the synthesis of the propylene glycol fatty acid ester is preferably a saturated or unsaturated fatty acid having 2 to 24 carbon atoms.

Specific examples of the propylene glycol fatty acid ester include propylene glycol palmitate, propylene glycol stearate, and propylene glycol behenate.

The sucrose fatty acid ester is an esterified product of sucrose and fatty acid.

The fatty acid used in the synthesis of the sucrose fatty acid ester is preferably a saturated or unsaturated fatty acid having 2 to 24 carbon atoms.

The sucrose fatty acid ester is preferably an esterified product of sucrose and 1 or 2 or more fatty acids selected from caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, arachic acid and behenic acid.

Polyglycerol condensed ricinoleate is an esterified product of a condensate of polyglycerol fatty acid ester and ricinoleic acid.

Specific examples of the polyglycerin condensed ricinoleate include esters of the compound described as specific examples of the polyglycerin fatty acid ester and the ricinoleic acid condensate.

Lecithin refers to phosphatidylcholine itself, or a mixture containing at least phosphatidylcholine.

The mixture containing at least phosphatidylcholine is a mixture which may contain phosphatidylserine, phosphatidylethanolamine, phosphatidylinositol, N-acylphosphatidylethanolamine, phosphatidylglycerol, phosphatidic acid, lysophosphatidylcholine, lysophosphatidic acid, sphingomyelin, sphingosine, and the like, in addition to phosphatidylcholine.

As lecithin, enzymatically decomposed lecithin (so-called lysolecithin) can be used.

Enzymatically decomposed lecithin is a composition containing lysophosphatidylcholine in which 1 fatty acid held by a phosphatidylcholine molecule is lost by an enzyme such as phospholipase. In the fat mass composition of the present invention, the enzymatically decomposed lecithin contains so-called hydrogenated enzymatically decomposed lecithin which is hydrogenated to convert the bonded fatty acid into a saturated fatty acid to improve oxidation stability.

The surfactant may be used alone or in combination of 1 or 2 or more.

The HLB value of the surfactant is, for example, preferably 8 or more, more preferably 10 or more, and still more preferably 12 or more, from the viewpoint of emulsion dispersibility.

The upper limit of the HLB value of the emulsifier is not particularly limited, but is generally 20 or less, preferably 18 or less.

HLB represents the hydrophilic-hydrophobic balance commonly used in the field of surfactants. The HLB value is calculated using the Kawakami formula shown below. In addition, when a commercial product is used as the surfactant, commercial catalog data is preferably used.

HLB＝7+11.7log(Mw/Mo)

Here, mw represents the molecular weight of the hydrophilic group of the surfactant, and Mo represents the molecular weight of the hydrophobic group of the surfactant.

The hydrophobic group of the surfactant is an atomic group having low affinity in water. Examples of the hydrophobic group include an alkyl group, an alkenyl group, an alkylsilyl group, and a perfluoroalkyl group. Specifically, the term "glycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin condensed ricinoleate, or lecithin" as used herein means an alkyl group and an alkenyl group derived from a fatty acid.

The hydrophilic group of the surfactant is an atomic group having high affinity in water. Specifically, the term "surfactant" refers to an atomic group other than a hydrophobic group in the structure of the surfactant.

The HSP distance between the ionomer and the hydrophilic portion of the surfactant is preferably 10 or less, more preferably 9 or less, and even more preferably 8 or less.

If the particulate matters in the fat mass composition contact each other, oil and fat easily leak from the particulate matters during cooking. In this way, the amount of grease released when chewing the fat mass composition after cooking is easily reduced.

By setting the HSP distance between the ionomer and the hydrophilic portion of the surfactant within the above-described numerical range, the ionomer becomes easy to exist in the gaps between the particles. In this way, the particles easily have a proper distance from each other, and it becomes difficult to leak grease from the particles during cooking. Accordingly, the amount of fat released increases when the fat mass composition after cooking is chewed.

HSP distance can be adjusted by changing the structure of the hydrophilic portion of the ionomer and surfactant.

HSP distance is a combination of 3 kinds of energy density values (δD: dispersion term, δP: dispersion pole and δH: hydrogen bond term), each unit is [ J/cm ] ³ ] ^1/2 。

Calculation of HSP distance was performed as follows.

The HSP distance can be obtained as a registered or estimated value in commercially available software, hsppip 4th Edition version 4.0.04.

The software can be derived from http: the website acquisition of/(hansen-solubility. Com/index. Html, etc. Furthermore, reference can be made to a document based on Hansen et al (e.g., C.M. Hansendolubilityparameters: a user7S handbook when HSP is determined based on such software ^2nd edition，CEC press，2007，ISBN-10：0849372488)。

The content of the surfactant in the whole fat mass composition is preferably 0.05 mass% or more and 2 mass% or less, more preferably 0.10 mass% or more and 1 mass% or less.

(gel comprising edible ion-crosslinkable polymer crosslinked by cation)

The fat mass composition preferably comprises a gel comprising an edible ionomer crosslinked by cations.

The gel is a gel which contains at least water and an edible ion-crosslinkable polymer crosslinked by a cation and exhibits a behavior as an elastic solid.

By the fat mass composition containing the gel, it becomes easier to maintain a state in which the particulate matters have an appropriate distance from each other. Therefore, the grease becomes more difficult to leak out of the particulate matter at the time of cooking by heating. Accordingly, the amount of fat released during chewing of the fat mass composition after cooking tends to increase.

The gel preferably contains at least an edible ionomer crosslinked by cations and water, and preferably contains other additives than the edible ionomer crosslinked by cations and water as needed.

The edible ionomer crosslinked by cations contained in the gel may be an edible ionomer crosslinked by cations as described above.

The water contained in the gel is not particularly limited as long as it is water that can be used for food.

Examples of other additives contained in the gel include flavoring agents, sour agents, bittering agents, spices, sweeteners, antioxidants, colorants, color-forming agents, fragrances, stabilizers, and preservatives.

The content of the cationically crosslinkable polymer in the gel is preferably 0.1% by mass or more and 10% by mass or less, more preferably 0.2% by mass or more and 5% by mass or less, and still more preferably 0.5% by mass or more and 3% by mass or less, relative to the entire gel.

The content of the other additives in the gel is preferably 0% by mass or more and 20% by mass or less relative to the entire gel.

The volume of the gel relative to the volume of the particulate matter is preferably 10% or more and 300% or less, more preferably 30% or more and 200% or less, and still more preferably 50% or more and 150% or less.

The volume of the gel relative to the volume of the particulate matter was determined as follows.

First, a laser volumeter is used to determine the volume of the fat mass composition. As the laser volume meter, for example, VL-300 manufactured by Keyence Corporation can be used.

Then, the particles were collected from the fat mass composition by the procedure described in the step of measuring the average particle diameter of the particles, and the collected particles were allowed to stand at 50 ℃ for 1 hour to thereby collect the particles, and then the volume thereof was measured by a volumeter. As the volume meter, for example, a measuring cylinder can be used.

The volume of the gel relative to the volume of the particulate matter was determined by the following formula.

The formula: volume of gel relative to volume of particulate matter= [ (volume of fat mass composition (m) ³ ) Volume of particulate matter (m ³ ) Volume of fat mass composition (m) ³ )]×100

(liquid leakage ratio)

Thickness 2mm, length on a hot plate at 90 ℃): ratio of lateral length = 1: 1. after heating 2g of the fat mass composition for 5 minutes, the thickness direction of the heated fat mass composition was 200g/cm from the surface thereof ² In the case of pressurizing for 1 minute, the amount of liquid released from the heated fat mass composition when pressurizing the heated fat mass composition (hereinafter, also simply referred to as "liquid leakage amount ratio at pressurizing-1") is preferably 30% by mass or more with respect to the amount of fat contained in the fat mass composition before heating.

Thickness 2mm, length on a hot plate at 90 ℃): ratio of lateral length = 1: 1. after heating 2g of the fat mass composition for 5 minutes, the thickness of the heated fat mass composition was 300g/cm from the surface thereof ² In the case of pressurizing for 1 minute, the amount of the liquid released from the heated fat mass composition when pressurizing the heated fat mass composition (hereinafter, also simply referred to as "liquid leakage amount at pressurizing" than-2 ") is more preferably 30 mass% or more with respect to the amount of the fat contained in the fat mass composition before heating.

When the liquid leakage amount ratio-1 and the liquid leakage amount ratio-2 at the time of pressurization are set to 30 mass% or more, the fat mass composition tends to be more likely to release oil at the time of chewing.

From the viewpoint of producing a fat mass composition with a larger amount of oil released during chewing, the liquid leakage amount at the time of pressurization is more preferably 40% by mass or more and 90% by mass or less than-1 and the liquid leakage amount at the time of pressurization is more preferably-2.

Hereinafter, a measurement procedure of the liquid discharge amount ratio-1 at the time of pressurization and the liquid discharge amount ratio-2 at the time of pressurization (hereinafter, the liquid discharge amount ratio-1 at the time of pressurization and the liquid discharge amount ratio-2 at the time of pressurization are also collectively referred to as "liquid discharge amount ratio at the time of pressurization") will be described in detail.

Summary of measurement procedure

The step of measuring the liquid leakage amount ratio at the time of pressurization includes 4 steps of (1) a shearing step of a test piece, (2) a drying step, (3) a heating step, and (4) a pressurization step.

The liquid leakage rate at the time of pressurization was calculated using the following formula, the "amount of fat and oil contained in the test piece before treatment" calculated in the drying step (2) and the "liquid leakage rate at the time of pressurization" calculated in the pressurization step (4).

The formula: ("liquid leakage at pressure". Times.amount of fat and oil contained in test piece before treatment "). Times.100

Specific description of measurement procedure

Hereinafter, a specific description will be given of a step of measuring the liquid leakage amount ratio at the time of pressurization.

(1) Shearing procedure of test piece

2 pieces of 2mm thick and long were cut from the fat mass composition: ratio of transverse length=1:1, 2g of fat mass composition (hereinafter, also referred to as test piece).

(2) Drying process

After 1 of the 2 test pieces was dried in an oven (oven DG400 Yamato Scientific co., ltd. System) at 80 ℃ for 2 days, the mass was weighed. The amount of change in the initial mass (i.e., 2 g) of the test piece corresponds to the water content contained in the test piece. The content of the surfactant and the cationic crosslinked edible ionomer contained in the test piece were calculated from the calculated water content. The difference between the initial mass of the test piece and the calculated amounts of water, surfactant and edible ionomer crosslinked by cations [ i.e., the initial mass of the test piece- (water content + surfactant content + edible ionomer crosslinked by cations) ]wascalculated and set as "the amount of fat and oil contained in the test piece before treatment".

(3) Heating process

Next, the remaining 1 out of 2 test pieces was placed on a slide Glass (S2441 Matsunami Glass ind., ltd.). At this time, the thickness direction of the test piece was made perpendicular to the slide surface. The slide was heated on a hot plate (DP-1S AS ONE) at 90℃for 5 minutes. The surface of the heated test piece was rubbed by kimlight (registered trademark, NIPPON PAPER CRECIA co., ltd. At this time, the quality of KimWips did not change until before and after wiping. The test piece after wiping is referred to herein as a "test piece after heating". Then, the mass of the heated test piece was weighed. The difference between the initial mass of the test piece (i.e., the initial mass of the test piece and the mass of the test piece after wiping) and the initial mass of the test piece (i.e., 2 g) was calculated and set as "liquid leakage amount at heating".

(4) Pressurizing process

Then, the heated test piece was pressed in the thickness direction for 1 minute from the surface thereof. At this time, in the measurement of the liquid leakage amount ratio-1 at the time of pressurization, the ratio was 200g/cm ² Is pressurized for 1 minute (for example, a SUS spindle of an angle of 25mm and 200g is placed on the surface of the heated test piece, and left standing for 1 minute). On the other hand, in the measurement of the liquid leakage amount ratio-2 at the time of pressurization, the ratio was 300g/cm ² Is pressurized for 1 minute (for example, a SUS spindle of 25mm angle, 1875g is placed on the surface of the heated test piece, and left standing for 1 minute). The surface of the pressed test piece was rubbed by KimWipes. At this time, the quality of KimWips did not change until before and after wiping. The test piece after wiping is referred to herein as a "test piece after pressurization". The mass of the test piece after pressurization was weighed, and the difference between the mass of the test piece after heating and the mass of the test piece after pressurization (mass of the test piece after heating-mass of the test piece after pressurization) was calculated and set as "liquid leakage amount at pressurization".

Further, a value obtained by calculating ("liquid leakage amount at pressurization" ++amount of fat and oil contained in test piece before treatment ") ×100 was set as" liquid leakage amount ratio at pressurization ".

The "liquid leakage amount at heating" calculated in the following examples is set to a value obtained by calculating ("liquid leakage amount at heating" +..

(shape of fat Block composition)

The shape of the fat mass composition is not particularly limited, but is preferably sheet-shaped and has a thickness of 0.5mm or more from the viewpoint of increasing the amount of oil released when the fat mass composition is chewed.

Here, the sheet-like shape refers to a shape having a small thickness relative to the longitudinal and lateral lengths.

Although depending on the method of use, the thickness of the sheet-like fat mass composition is more preferably set to 1mm or more from the viewpoint of further increasing the amount of oil released when chewing the fat mass composition.

From the viewpoint of ease of manufacturing the fat mass composition, the thickness of the sheet-like fat mass composition is more preferably 50mm or less, still more preferably 10mm or less, still more preferably 5mm or less.

The thickness of the sheet-like fat mass composition was measured by a non-contact thickness meter.

As the thickness gauge, for example, TOYOTA AUTO BODY Co., ltd.

(method for producing fat nugget composition)

The method for producing the fat mass composition preferably comprises:

(1) A step of forming droplets containing an oil or fat in an aqueous solution (droplet forming step);

(2) Solidifying the fat in the droplets to obtain particles containing the solidified fat (fat solidification step); and

(3) And a step (crosslinking step) of adding an aqueous solution containing an edible ion-crosslinkable polymer and an aqueous solution containing a cation to the particles to crosslink the edible ion-crosslinkable polymer.

(1) Droplet formation step

As a method of forming droplets containing the oil or fat in the aqueous solution, a method of dispersing the oil or fat in the aqueous solution is mentioned.

As a method of dispersing the oil or fat in the aqueous solution, a method of emulsifying the aqueous solution and the oil or fat by an emulsifying machine is preferable.

The fat and oil is preferably one having a melting point of 0.1 ℃ or higher.

Examples of the emulsifying machine include a static mixer such as a rotary mixer, a static mixer, a homogenizer, or a rotor-stator type emulsifying machine such as a liquid flow mixing machine, a high-pressure emulsifying machine such as a grinding-type emulsifying machine, a mannon-high-pressure emulsifying machine, a high-pressure nozzle type emulsifying machine that generates cavitation at high pressure, a high-pressure collision type emulsifying machine that generates shear force by causing liquids to collide with each other at high pressure, a micro-jet machine, an ultrasonic emulsifying machine that generates cavitation by ultrasonic waves, and a membrane emulsifying machine that uniformly emulsifies through fine pores.

From the viewpoint of improving the uniformity of the particle diameter of the droplets containing the fat, a membrane emulsifying machine is preferably used as the emulsifying machine.

In the case of emulsification using a membrane emulsifying machine, the emulsification method may be either a direct membrane emulsification method or a permeation membrane emulsification method, and is preferably a direct membrane emulsification method.

The porous membrane provided in the membrane emulsifying machine is preferably, for example, an SPG (Shirasu Porous Glass: shirasu porous glass) membrane.

The SPG film is commercially available from SPG Technology co.

As an emulsification method using a membrane emulsifying machine, for example, a method of dispersing fat or oil in an aqueous solution containing water and a surfactant via a porous membrane is preferable.

The mass ratio of the aqueous solution to the fat for emulsification (mass of aqueous solution/mass of fat) is preferably set to 10/1 or more and 2/1 or less.

(2) Oil and fat solidifying process

Examples of the method for solidifying the fat in the droplets to obtain particles containing the solidified fat include a method for solidifying with an oil solidifying agent and a method for cooling the droplets containing the fat, but from the viewpoint of obtaining a fat mass composition having a large amount of oil released during chewing, a method for cooling the droplets containing the fat is preferable.

As a method for cooling the droplets containing the oil or fat, for example, a method of cooling an aqueous solution containing the droplets containing the oil or fat obtained by (1) a step of forming the droplets containing the oil or fat in the aqueous solution using a refrigerator or the like can be cited.

The cooling temperature is preferably set to be more than 0 ℃ and not more than the melting point of the fat.

The cooling time is not particularly limited, and is preferably performed until the grease contained in the droplet solidifies.

After cooling, particles containing solidified fat may be collected on the supernatant of the solution, and in this case, the supernatant containing the particles is preferably recovered. The following crosslinking step is preferably performed using a supernatant containing the recovered particles.

As a method for recovering the supernatant containing particles, for example, a method of discharging an aqueous solution other than the supernatant containing particles using a separating funnel is mentioned.

The content of the oil in the aqueous solution containing the particles obtained in the oil solidification step is preferably 40 mass% or more and 90 mass% or less with respect to the entire solution.

(3) Crosslinking step

The step is a step of adding an aqueous solution containing an edible ion-crosslinkable polymer to the particles obtained in the fat and oil curing step, and crosslinking the edible ion-crosslinkable polymer with the aqueous solution containing a cation.

Specifically, the crosslinking step may be carried out by the following method: an aqueous solution containing an edible ion-crosslinkable polymer is added to an aqueous solution containing particles obtained in the fat and oil curing step, and after stirring, an aqueous solution containing a cation is added to crosslink the edible ion-crosslinkable polymer.

The content of the edible ionomer in the aqueous solution containing the edible ionomer is preferably 0.5% by mass or more and 5% by mass or less relative to the entire aqueous solution.

The amount of the aqueous solution containing the edible ionomer to be added is preferably 50 mass% or more and 200 mass% or less with respect to the mass of the aqueous solution containing the particles obtained in the fat-and-oil curing step.

As the aqueous solution containing a cation, an aqueous solution in which a salt containing a cation is dissolved is given.

The content of the salt in the aqueous solution in which the salt containing the cation is dissolved is preferably 0.5 mass% or more and 5 mass% or less with respect to the entire aqueous solution.

The amount of the aqueous solution containing cations to be added is preferably 50% by mass or more and 200% by mass or less relative to the amount of the aqueous solution containing the edible ion-crosslinkable polymer to be added.

< meat substitute >

The meat substitute preferably comprises a protein-containing lean meat-like fraction and fat mass composition.

The fat mass composition described above can be used as the fat mass composition.

(lean meat-like portion)

Lean meat-like portion refers to a portion of the raw meat substitute that corresponds to a portion that looks like lean meat.

The lean meat portion contains protein, preferably oil, binder and other additives as required.

Protein-

The lean meat portion contains protein.

The protein preferably contains at least 1 of a vegetable protein and an animal protein, and more preferably contains a vegetable protein.

The plant protein is a protein collected from plants.

The plant protein is not particularly limited as long as it is a protein collected from a plant. Examples of the source of the plant protein include grains such as wheat, barley, oat, rice, and corn; beans such as soybean, pea, small bean, chickpea, lentil, broad bean, mung bean, kovar bean, etc.; seeds such as almond, peanut, cashew, pistachio, hazelnut, macadamia nut, flaxseed, sesame, rapeseed, cottonseed, safflower, sunflower, etc.; potatoes such as potatoes, sweet potatoes, japanese potatoes, cassava and the like; vegetables such as asparagus, artichoke, broccoli, and green soybean; fruits such as banana, jackfruit, kiwi fruit, coconut, avocado, olive, etc.; mushrooms such as mushrooms, pleurotus eryngii, mushrooms, needle mushrooms, and bamboo shoots; algae such as Chlorella, spirulina, chlorella, thallus Porphyrae, herba Zosterae Marinae, undaria pinnatifida, cyrtymenia Sparsa, water hyacinth, and Nemacystus Decipiens. Among these, from the viewpoint of obtaining a meat substitute having a meat-like appearance and taste, at least 1 selected from the group consisting of wheat, soybean, pea and rice is preferable, and at least 1 selected from the group consisting of soybean and wheat is more preferable as a source of dietary protein.

The plant protein may contain 1 kind of plant-derived protein, or may contain 2 or more kinds of plant-derived proteins.

Animal proteins are proteins harvested from animals.

The animal protein is not particularly limited as long as it is a protein collected from animals. Examples of animal proteins include collagen, gelatin, keratin, silk protein, sericin, casein, conchiolin, elastin, protamine, vitellin, and ovalbumin.

The animal protein may be contained in 1 or 2 or more.

From the viewpoint of obtaining a meat substitute having a taste more similar to that of livestock meat, the protein preferably has a muscle-like tissue.

The muscle-like tissue means a tissue which has a structure similar to that of a fiber bundle and can be divided into fibers in a certain direction.

Lean meat of livestock meat is derived from muscle. Furthermore, the muscles are made up of tendons. Thus, lean meat of livestock meat has a structure like a fiber bundle. The protein contained in the lean meat-like portion of the meat substitute according to the present invention has a muscle-like structure, and thus can exhibit a texture that is caused by the presence of the muscle fiber that is perceived when the meat is eaten.

As a method for imparting a muscle-like structure to a protein, a method of extruding a protein (water may be added together with the protein, if necessary) by an extruder is exemplified.

By extrusion molding a protein, the protein has a structure similar to a fiber bundle along the extrusion direction of an extruder, and has a tissue capable of being split in a fiber shape in the extrusion direction of the extruder.

The protein content is preferably 50% by mass or more and 100% by mass or less, more preferably 60% by mass or more and 95% by mass or less, and still more preferably 70% by mass or more and 90% by mass or less, relative to the whole lean meat portion.

Grease-

The lean meat portion may contain fat.

Examples of the fat include vegetable fat and oil, animal fat and oil, and the like.

The vegetable fat may be the same as the fat described in the description of the fat mass composition.

Examples of animal oils and fats include beef tallow, lard (lard), whale oil, fish oil, and the like.

Adhesive-

The lean meat portion preferably contains a binder as needed.

By having the lean portion contain a binder, the lean portion becomes easier to maintain an overall shape.

The binder is not particularly limited as long as it is edible and can maintain the shape of the lean meat portion.

Examples of the binder include proteins, thickening polysaccharides, and starches.

The protein used as the binder may be the same as or different from the protein contained in the lean meat portion.

Examples of the protein used as the binder include vegetable protein, animal protein, and enzyme.

Examples of the vegetable protein used as the binder include proteins derived from wheat, soybean, rice, and the like.

Examples of the animal protein used as the binder include milk protein and egg white.

Examples of the enzyme include glutamine transaminase.

Examples of the thickening polysaccharide include carrageenan, xanthan gum, pectin, locust bean gum, curdlan, guar gum, tragacanth gum, acacia gum, gellan gum, taro seed gum, cassia gum, tara gum, alginic acid, agar, glucomannan, soybean polysaccharide, gelatin, pullulan, catnip, chitosan, methylcellulose, hydroxypropyl methylcellulose, hydroxyethyl cellulose, carboxymethyl cellulose, and syrup extract.

Examples of the starch include wheat starch, tapioca starch, rice starch, glutinous rice starch, corn starch, waxy corn starch, sago starch, potato starch, arrowroot starch, lotus root starch, mung bean starch, sweet potato starch, waxy tapioca starch, waxy wheat starch, and the like.

In this case, a glutamine transaminase is preferably used as the binder.

As the glutamine transaminase, commercially available ones can be used, and examples thereof include AJINOMOTO CO., INC. ACTIVA (registered trademark) series.

The content of the binder contained in the lean meat portion is preferably 0.01 mass% or more and 10 mass% or less with respect to the whole lean meat portion.

Other additives-

The lean meat portion preferably contains other additives than protein, fat and oil and a binder as required.

Examples of the other additives include water, flavoring agents, sour agents, bittering agents, spices, sweeteners, antioxidants, colorants, color-forming agents, flavors, stabilizers, and preservatives.

The content of the other additive is preferably 0 mass% or more and 20 mass% or less.

< method for producing meat substitute >

The method for producing a meat substitute preferably includes a step (step 1) of bringing the lean meat-like portion into contact with the fat mass composition and a step (step 2) of fixing the lean meat-like portion with an adhesive.

(method for producing lean meat-like portion)

The method for producing a meat substitute according to the present invention is preferably performed as follows.

Examples of the steps for producing the lean meat portion include the following steps.

Step (1-1) extruding a raw material containing at least a protein lean meat-like portion from an extruder, coloring the extruded raw material of the lean meat-like portion in red, and molding the raw material into a shape similar to the shape of lean meat of livestock meat.

Step (1-2) coloring commercially available soybean meat with a red colorant, and shaping the colored meat substitute into a shape similar to the shape of lean meat of livestock meat.

Step (1-3) extruding a raw material containing at least a protein and a coloring agent in a lean meat-like portion from an extruder, and molding the extruded lean meat-like portion colored red into a shape similar to the shape of lean meat of a chunk meat.

Steps (1-4) commercially available soybean meats colored in red are molded into shapes similar to the shape of lean meat of a chunk.

The steps (1-1) to (1-4) will be described in detail below.

Step (1-1)

Raw materials of lean meat fraction

The raw material of the lean meat portion contains at least protein, but preferably contains water from the viewpoint of efficiency of the raw material of the extrusion of the lean meat portion by the extruder.

The raw material of the lean meat portion preferably contains water in an amount of 2 parts by mass or more and 6 parts by mass or more relative to 10 parts by mass of the protein.

Extrusion conditions

The extruder is not particularly limited, and a known single screw extruder, a non-intermeshing counter-rotating twin screw extruder, an intermeshing counter-rotating twin screw extruder, and an intermeshing co-rotating twin screw extruder can be used.

The barrel temperature of the extruder is preferably set to 60 ℃ or higher and 100 ℃ or lower in the front half of the barrel (the portion from the raw material supply portion of the lean meat portion to the center of the barrel), preferably set to 90 ℃ or higher and 170 ℃ or lower in the center of the barrel (the center of the axial length of the barrel), and preferably set to 140 ℃ or higher and 180 ℃ or lower in the rear half of the barrel (the portion from the center of the barrel to the end of the barrel).

The extruder is preferably equipped with a die on the end of the barrel.

The die is preferably a die from which sheet-like extrudates are obtained.

The gap (lip gap) of the ejection port of the mold is preferably 1mm or more and 10mm or less.

The length of the mold is preferably 30mm or more and 100mm or less.

The mold is preferably a cooling mold. The mold is preferably a cooling mold. Here, the cooling mold refers to, for example, a mold cooled by circulation of a cooling liquid (water, ethylene glycol, or the like).

By using a cooling die, it becomes easy to suppress puffing of the raw material of the extruded lean meat portion. Therefore, the lean meat-like portion produced by using the raw material of the lean meat-like portion extruded using the cooling die is likely to become fibrous.

When a cooling mold is used, the temperature of the discharge port of the cooling mold is preferably set to 90 ℃ or higher and 120 ℃ or lower.

Shaping

The extruded raw material of the lean meat portion is preferably cut off as needed and used.

From the viewpoint of producing a meat substitute having an appearance similar to that of meat chunks, for example, it is preferable to set the length of the extruded raw material of the lean meat-like portion in the extrusion direction to 10mm or more and 50mm in length and set the length of the direction orthogonal to the extrusion direction to 2mm or more and 8mm or less.

The extruded raw material of the lean meat-like portion is preferably colored red using a coloring agent.

As the colorant, an edible and red colorant is preferable.

Examples of the coloring agent include natural beet red coloring agent.

Preferably, a binder and optionally a flavoring agent are added to the raw material of the extruded lean meat portion.

The extruded raw material of the lean meat-like portion is collected into a block shape, and is molded into a shape similar to the shape of lean meat of livestock meat, thereby producing a lean meat-like portion of a meat substitute.

In order to obtain a meat substitute having a taste more similar to that of livestock meat, it is preferable that the extrusion directions of the extruded raw materials of the lean meat portions are respectively uniform and close to each other when the extruded raw materials of the lean meat portions are aggregated into a block shape.

Step (1-2)

As a step of producing the lean meat portion, the following steps may be mentioned: commercially available soybean meats are colored with a red colorant, and the colored meat substitute is shaped to resemble the shape of the lean meat of livestock meats.

Soybean meat is a food material artificially produced using a raw material containing a vegetable protein derived from soybean, and means a food material having a taste close to that of livestock meat.

The soybean meat is preferably cut as needed and used.

From the viewpoint of producing a meat substitute having an appearance similar to that of livestock meat, for example, it is preferable to set the longitudinal width of soybean meat to a size of 10mm or more and 50mm, the lateral width to a size of 2mm or more and 8mm or less, and the thickness to a size of 1mm or more and 5mm or less.

Further, soybean meat is generally commercially available, which is obtained by extruding a raw material containing a vegetable protein derived from soybean from an extruder and puffing it. Therefore, commercially available soybean meats generally have muscle-like tissues. Therefore, in adjusting the size of the soybean meat, it is preferable to adjust the size by classifying the structure of the fiber bundles along the muscle-like tissue similar to that of the soybean meat.

The soybean meat is preferably colored red using a coloring agent.

The colorant may be the same as the colorant described in step (1-1).

The soybean meat is preferably added with a binder and optionally with a flavoring agent.

The block is collected and shaped to a shape similar to the shape of the lean meat of the livestock meat, thereby producing a lean meat-like portion of the meat substitute.

In order to obtain a meat substitute having a taste more similar to that of livestock meat, it is preferable that the directions of the structures of the fiber bundles of the muscle-like tissue similar to that of soybean meat are aligned and close to each other when the soybean meat is aggregated into a block.

Step (1-3)

The lean meat-like portion is preferably produced in the same manner as in step (1-1), except that the colorant is added to the raw material of the lean meat-like portion before extrusion molding instead of the colorant.

Step (1-4)

The lean meat-like portion is preferably produced in the same manner as in step (1-2), except that the soybean meat previously colored in red is used instead of coloring the commercial soybean meat with a colorant.

(step 1)

The step 1 is a step of bringing the lean meat portion into contact with the fat mass composition.

As a method of contacting the lean meat-like portion with the fat mass composition, for example, in the case of producing a meat substitute having an appearance similar to steak meat as shown in fig. 1, it is preferable to mold the lean meat-like portion into a shape similar to steak meat, and after molding the fat mass composition into a shape similar to fat meat of steak meat, contact the lean meat-like portion with the fat mass composition.

(step 2)

The step 2 is a step of fixing the contact body between the lean meat-like portion obtained in the step 1 and the fat mass composition using an adhesive.

As a method for fixing the contact body, for example, a method of dispersing an adhesive in the entire contact body and then leaving the contact body to stand is mentioned.

The binder described above is preferably an enzyme, more preferably glutamine transaminase.

Preferably, the meat substitute is produced through the above process.

Examples

Hereinafter, examples will be described, but the present invention is not limited to these examples. In the following description, unless otherwise specified, "parts" and "%" are mass references.

Example 1 ]

(1) Droplet formation step

The aqueous phase and the oil phase were prepared as follows.

Aqueous phase: 99.5 parts by mass of tap water and 0.5 parts by mass of RYOTO Sugar Ester M to 1695 (Mitsubishi Chemical Corporation) as a surfactant were weighed out to a total of 5kg, and stirred for 30 minutes by a three-in-one motor (Shinto Scientific co., ltd.) to be completely dissolved.

An oil phase: 1kg of coconut oil (manufactured by COCOWELL, product name: organic Premium Coconut Oil (MO 41)) was weighed as an oil.

Membrane emulsification was performed using a tubular SPG membrane (SPG Technology co., ltd., pore size 50 μm) with the aqueous phase as the continuous phase and the oil phase as the dispersed phase. Specifically, a tubular SPG film was placed in a tubular container, and from one end of the container toward the other end, an aqueous phase was flowed inside the tubular SPG film (inner pipe) at a flow rate of 50 mL/min, and an oil phase was flowed outside the tubular SPG film (outer pipe (flow path between the container and the SPG film)) at a flow rate of 10 mL/min.

As a result, an aqueous solution (hereinafter, also referred to as a droplet dispersion) containing droplets containing the oil and fat is obtained. The particle diameter of the oil-and-fat-containing droplet was 190. Mu.m, and the CV value was 19%.

The particle diameter and CV value of the droplets containing the fat and oil were measured in the same manner as the measurement of the average particle diameter of the particulate matter and the CV value of the particle diameter of the particulate matter described above.

(2) Oil and fat solidifying process

After the drop dispersion was added to the separatory funnel, a 30 minute hold was performed. The droplet dispersion separates into a phase containing the droplets containing the grease and an aqueous phase, thus draining the aqueous phase from the separating funnel and recovering the phase containing the droplets containing the grease.

The recovered phase containing the droplets of the oil and fat was left in a refrigerator at an internal temperature of 5 ℃ for 1 hour to cool, and the oil and fat was solidified, thereby obtaining an aqueous solution containing particles (hereinafter, also referred to as a particle-containing liquid).

(3) Crosslinking step

1 part by mass of sodium alginate (manufactured by KIMICA Corporation, kimika Argin I-1) as an edible ionomer, 0.5 part by mass of RYOTO Sugar Ester M-1695 (manufactured by Mitsubishi Chemical Corporation) as a surfactant, and 98.5 parts by mass of tap water were mixed to obtain an aqueous solution containing the edible ionomer (hereinafter, also referred to as an ionomer solution).

100 parts by mass of the particle-containing liquid was added to 100 parts by mass of the ionomer solution, and the obtained solution (particle-containing liquid 2) was allowed to flow into the stainless pad so that the thickness of the solution became 3mm by slowly stirring with a stirrer (three-in-one motor, yamato Scientific co., ltd.).

1 part by mass of calcium chloride (FUJIFILM Wako Pure Chemical Corporation product, food additive grade) as a cation-containing salt was dissolved in 99 parts by mass of tap water, and an aqueous cation-containing solution was prepared. An aqueous solution containing cations of the same mass as the particle-containing liquid 2 contained in the stainless steel pad was flowed into the stainless steel pad, and the resulting mixture was left to stand in a refrigerator at an internal temperature of 5℃for 2 hours to crosslink (gel) the edible ionomer, thereby obtaining a crude fat mass composition.

After washing the crude fat mass composition with tap water, the surface was wiped off with kimthoxel, thereby obtaining a fat mass composition.

< example 2 to example 4>

A fat mass composition was obtained in the same manner as in example 1 except that the pore diameter of the tubular SPG film and the flow rates of the aqueous phase and the oil phase were changed as shown in table 1 in the droplet forming step (1).

< example 5 to example 7>

A fat mass composition was obtained in the same manner as in example 1 except that the types of surfactants used in the droplet formation step (1) and the crosslinking step (3) were changed as shown in table 1.

< example 8 to example 11>

A fat mass composition was obtained in the same manner as in example 1, except that the addition amount of the ionomer solution in the crosslinking step (3) was changed as follows, whereby the volume of the gel relative to the volume of the particulate matter was adjusted as shown in tables 1 and 2.

Example 8:7 parts by mass

Example 9:21 parts by mass

Example 10:250 parts by mass

Example 11:400 parts by mass

< example 12, example 13>

A fat mass composition was obtained in the same manner as in example 1 except that the flow rates of the aqueous phase and the oil phase in the droplet formation step (1) were set as shown in table 2.

Example 14 ]

In the step (1), after preparing the aqueous phase and the oil phase, the aqueous phase and the oil phase were added to a 50mL glass vial (manufactured by KENIS LIMITED), and stirred at a stirring speed of 400rpm (revolutions per minutes, revolutions per minute) for 30 seconds using a stirring rod (diameter: 8mm, length: 30mm, manufactured by AS ONE) and a magnetic stirrer, to obtain a droplet dispersion, and a fat mass composition was obtained in the same manner AS in example 1.

< example 15, example 16>

A fat mass composition was obtained in the same manner as in example 1 except that the addition amounts of the surfactants used in the droplet formation step (1) and the crosslinking step (3) were changed as follows.

(surfactant addition amount of example 15)

(1) A droplet formation step: 0.1 part by mass

(3) Crosslinking process: 0.1 part by mass

(surfactant addition amount of example 16)

(1) A droplet formation step: 2 parts by mass

(3) Crosslinking process: 2 parts by mass

< example 17 to example 20>

A fat mass composition was obtained in the same manner as in example 1 except that the fat used as the oil phase in the droplet formation step (1) was set as shown in table 2.

Further, the grease is described in detail below.

Olive oil: FUJIFILM Wako Pure Chemical Corporation made of

Palm oil: FUJIFILM Wako Pure Chemical Corporation made of

Canola oil: the Nisshin OilliO Group the product and name: nisshin Canola Fat

Oleic acid: FUJIFILM Wako Pure Chemical Corporation made of

< example 21, example 22>

In the crosslinking step (3), a fat mass composition was obtained in the same manner as in example 1, except that an ionomer solution was prepared as follows.

(procedure for preparation of ionomer solution of example 21)

0.2 parts by mass of sodium alginate (manufactured by KIMICA Corporation, kimika Argin I-1) as an edible ionomer, 0.5 parts by mass of RYOTO Sugar Ester M-1695 (manufactured by Mitsubishi Chemical Corporation) as a surfactant, and 99.3 parts by mass of tap water were mixed and prepared.

(preparation procedure of ionomer solution of example 22)

3 parts by mass of sodium alginate (manufactured by KIMICA Corporation, kimika Argin I-1) as an edible ionomer, 0.5 part by mass of RYOTO Sugar Ester M-1695 (manufactured by Mitsubishi Chemical Corporation) as a surfactant, and 96.5 parts by mass of tap water were mixed and prepared.

Example 23 ]

A fat mass composition was obtained in the same manner as in example 1, except that in the droplet forming step (1), an emulsion was prepared in which the oil phase was prepared as follows.

An oil phase: 20 parts by mass of an aqueous solution containing 20% by mass of Hymie (AJINOMOTO co., inc.) relative to the entire solution was added to 80 parts by mass of coconut oil as an oil and fat, to prepare a total of 1kg of a mixed solution. Then, the mixed solution was stirred with a three-in-one motor (Shinto Scientific co., ltd.) for 30 minutes to be emulsified, thereby obtaining an emulsion.

Example 24 ]

A fat mass composition was obtained in the same manner as in example 1 except that the type of the edible ionomer added in the crosslinking step (3) was LM pectin (Sansho co., ltd. SLENDID (registered trademark) speciality pectin J).

Comparative example 1 ]

A fat mass composition was obtained by the same procedure as in example 1 of japanese patent No. 6446473.

Comparative example 2 ]

A fat mass composition was obtained by the same procedure as in example 1 of japanese patent No. 6265121.

Comparative example 3 ]

A fat mass composition was obtained in the same manner as in example 1 except that the fat used as the oil phase in the droplet formation step (1) was set as shown in table 3.

Further, the grease is described in detail below.

Castor oil: FUJIFILM Wako Pure Chemical Corporation made of

Comparative example 4, comparative example 5 ]

A fat mass composition was obtained in the same manner as in example 1 except that in the droplet forming step (1), the pore diameter of the tubular SPG film and the flow rates of the aqueous phase and the oil phase were set as shown in table 3.

Comparative example 6 ]

A fat mass composition was obtained in the same manner as in example 1, except that in the crosslinking step (3), gelatin was used instead of sodium alginate, and tap water was flowed into the stainless steel pad instead of the aqueous solution containing cations.

< various assays >

The fat mass compositions obtained in each example were measured for "thickness", "average particle diameter of particulate matter", "CV value of particle diameter of particulate matter", "volume of gel relative to volume of particulate matter", "liquid leakage rate at heating", and "liquid leakage rate at pressurizing", according to the methods described above.

The "liquid leakage amount ratio at the time of pressurization" means the measurement result of the liquid leakage amount ratio-2 at the time of pressurization.

The terms in the table are explained below.

Numerical values in brackets described after the surfactant species

The amount of surfactant added in the step (1) of forming the droplets and the step (3) of crosslinking is shown.

For example, example 1 is described as "RYOTO Sugar Ester M to 1695 (0.5 parts by mass)". The method comprises the following steps: the amount of RYOTO Sugar Ester M to 1695 added in the step of forming a droplet (1) was 0.5 part by mass, and the amount of RYOTO Sugar Ester M to 1695 added in the step of crosslinking (3) was 0.5 part by mass.

Concerning sodium alginate concentration

The amount of sodium alginate added in the crosslinking step (3) is shown. The examples of the substitution of sodium alginate for polymers other than sodium alginate (specifically, LM pectin and gelatin) are also shown.

Other emulsification methods

In the droplet formation step (1), when a droplet dispersion is obtained by a method other than film emulsification, an outline of the emulsification conditions is shown.

< example 101>

A meat substitute is made by the following steps.

(production of raw materials for lean meat-like portion)

THE raw material precursor of THE lean meat-like portion was obtained by mixing Showa Fresh RF (Showa Sangyo Co., ltd., defatted soybean flour) with PRO-Glu65 (THE TORIGOE CO., LTD., wheat gluten powder) at a mass ratio (defatted soybean flour/wheat gluten powder) of 7:3. A cooling die (die width: 100mm, lip gap: 3 mm) having an outlet temperature of 105℃was mounted on the discharge section of a twin-screw extruder set to 1100mm in screw length and having a maximum temperature of 155℃at the screw tip. The raw material precursor for the lean meat portion was introduced into an extruder at 250 g/min, and 50 mass% of water was added to the extruder with respect to the whole of the raw material precursor for the lean meat portion, and the raw material precursor for the lean meat portion was extruded at the same time, to obtain a raw material for the lean meat portion.

(production of meat substitute)

300g of the raw material of the lean meat portion was boiled with 3L of boiling water for 10 minutes and drained. Cutting into long strips of about 5mm in thickness, flavoring with salted pepper and Hymie (AJINOMOTO CO., INC.), and flavoring with semen Myristicae to obtain long strip 1. To the long protein bar 1 cooled to 4 ℃, 30g of Super card (AJINOMOTO co., inc. Glutamine transaminase production) and 30g of Fujipro FR (FUJI OIL co., ltd. Soybean powder production) were added, and uniformly mixed, to obtain a meat substitute precursor 1. The fat mass composition obtained in example 1 was cut into long strips of about 2mm in thickness, and a long-strip fat mass composition 1 was obtained. The meat substitute precursor 1 cooled to 4 ℃ is stacked one on top of another so that the fiber direction (extrusion direction of the raw material of the lean meat portion) coincides, and the long-shaped fat mass composition 1 cooled to 4 ℃ is added so as to be in a lump meat shape. At this time, the surface of the meat substitute in the form of steak made of the long-strip-shaped fat mass composition 1 had a marbled shape. Then, pressure was applied at 4℃for 2 hours, and molding was continued, to obtain a crude meat substitute. The crude meat substitute was cut in a direction perpendicular to the fiber direction of the long-strip-shaped fat mass composition 1 (the extrusion direction of the raw material of the lean meat portion) in the crude meat substitute, to obtain a steak-shaped meat substitute having a thickness of 25 mm.

< evaluation >

The meat substitute obtained was heat-cooked with a hot plate at 200 ℃. When the meat substitute is eaten after cooking, the oil component is sufficiently released from the fat mass composition when the meat substitute is chewed, and the meat substitute has a taste similar to that of livestock meat.

From the above results, it is clear that the fat mass composition of the present example is a fat mass composition having a relatively large liquid leakage amount at the time of pressurization and a large oil release amount at the time of chewing, as compared with the fat mass composition of the comparative example.

The disclosures of Japanese patent application Nos. 2021-126192 and 2022-120580 filed on 7/30/2021 and 28 are incorporated herein by reference in their entirety.

All documents, patent applications and technical standards described in this specification are incorporated by reference into this specification to the same extent as if each individual document, patent application or technical standard was specifically and individually described.

Claims

1. A fat mass composition comprising:

An edible ionomer which is crosslinked by cations,

the average particle diameter of the particles is 50-500 μm.

2. The fat mass composition according to claim 1, which contains a surfactant,

3. A fat mass composition according to claim 1 or 2, comprising a gel comprising the ionomer,

4. A fat mass composition according to any one of claim 1 to 3, wherein,

after heating a fat mass composition having a thickness of 2mm, a ratio of longitudinal length to transverse length=1:1, and 2g on a hot plate at 90 ℃ for 5 minutes, the fat mass composition was heated from the surface of the heated fat mass composition toward the thickness direction at 300g/cm ² When the fat mass composition is pressurized for 1 minute, the amount of liquid released from the heated fat mass composition when the heated fat mass composition is pressurized is 30 mass% or more relative to the amount of fat contained in the fat mass composition before heating.

5. The fat mass composition according to any one of claims 1 to 4, wherein,

the CV value of the particle diameter of the particulate matter is 30% or less.

6. The fat mass composition according to any one of claims 1 to 5, wherein,

the melting point of the oil is 1 ℃ to 30 ℃.

7. The fat mass composition according to any one of claims 1 to 6, wherein,

8. The fat mass composition according to any one of claims 1 to 7, wherein,

the particulate matter contains water.

9. The fat mass composition according to any one of claims 1 to 8, which is sheet-shaped and has a thickness of 0.5mm or more.

10. A meat substitute, comprising:

a lean meat-like portion comprising a protein; and

The fat mass composition of any one of claims 1 to 9.