JP2023018092A - Method of producing meat-like food product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a meat-free meat-like food product with reduced undesirable flavors derived from protein raw materials.

SOLUTION: A producing method of a meat-free meat-like food product includes an extrusion molding step for producing an extruded product by using an extruder, and extruding and molding a kneaded material obtained by kneading a raw material including protein and water while heating, and the raw material is the extruded product obtained by using the extruder.

SELECTED DRAWING: None

COPYRIGHT: (C)2023,JPO&INPIT

Description

The present invention relates to meat-like foods.

There is a demand for meat-like foods that use vegetable proteins such as soybeans and wheat as substitute foods for meat.
Development of meat-like food using vegetable protein is mainly carried out using equipment called an extruder.

For example, in Patent Document 1, it is characterized by kneading a plant-derived protein material, starch, calcium acetate, and water, and extruding it under normal pressure through a die at high temperature and high pressure using an extruder. A method for producing a textured protein material is disclosed.

Further, Patent Document 2 discloses that a textured protein material having a meat-like fibrous texture can be produced by making cut grooves in a textured protein material produced using an extruder.

JP 2019-135923 A JP 2018-164459 A

By the way, meat-like foodstuffs produced using an extruder can be broadly classified into low-moisture type and high-moisture type according to the moisture content after being extruded from the extruder.
A low-moisture system is generally prepared by blending water with protein as a raw material, puffing it with an extruder, and drying it. This product is reconstituted with water or hot water before use for cooking.
On the other hand, in the high-moisture system, a dense structure that is not swollen is produced by mixing water into the protein as a raw material, extruder-treating it, and cooling it with a cooling die when it is discharged.
These textures are spongy textures in the low moisture systems, whereas dense textures in the high moisture systems have fibrous textures extending along the discharge direction of the extruder.
In terms of cooking and preserving properties, the low-moisture type is spongy, so moisture and seasoning liquid can easily permeate it, and the preservability is high because it is dried.

An object of the first to third inventions disclosed in the present specification is to provide a meat-like food with a new structure and texture that has never existed before.

A fourth object of the invention disclosed in this specification is to provide a meat-like food with improved flavor.

By adjusting the temperature and moisture content of the central part of the extruded product discharged from the extruder, the present inventors have found that the fibers are separated from each other in the dense fibrous structure characteristic of conventional high-moisture systems. It has been found that a discontinuity can be formed by

A first invention for solving the above problems is as follows.
A method for producing a meat-free meat-like food, comprising:
Using an extruder, the raw material containing protein and water are kneaded while heating, and the resulting kneaded product is extruded while forcibly cooling to produce an extruded product.
The extrusion molding step includes forced cooling so that the temperature of the central part of the extruded product when discharged from the extruder is 110 ° C. or higher and 125 ° C. or lower,
A method for producing a meat-like food, wherein the moisture content of the extruded product is 45% by mass or more and 60% by mass or less based on the entire extruded product.
As a result, the meat-like food to be produced can form a discontinuous portion inside, while the overall structure is a fibrous structure. The presence thereof can impart softness and a crumbling feeling due to layer slippage occurring in the tissue when chewed.

Further, in a preferred embodiment of the present invention, the extrusion step includes heating the kneaded material to a maximum product temperature of 145°C or higher and 180°C or lower.

Moreover, in the preferable form of this invention, the water content of the said kneaded material is 45 mass % or more and 70 mass % or less with respect to the whole kneaded material.

Moreover, in the preferable form of this invention, the ratio of content of the protein to solid content is 45 mass % or more and 90 mass % or less among the kneaded materials.

Moreover, in the preferable form of this invention, the ratio of content of starch to solid content is 5 mass % or more and 20 mass % or less among the said kneaded materials.

Also in a preferred form of the invention, said protein is a vegetable protein.

Also, in a preferred embodiment of the invention, the vegetable protein is soybean protein and/or wheat protein.

Further, in a preferred embodiment of the present invention, the extrusion molding step includes molding the kneaded material into an oriented fibrous structure and swelling the kneaded material so that the fibers are spaced apart from each other inside the fibrous structure. and forming a discontinuous portion where the fibers are in close contact with each other around the discontinuous portion, the discontinuous portion extending along the fiber direction.

A second invention for solving the above problems is as follows.
A meat-like food that does not contain meat,
The tissue of the meat-like food is an oriented fibrous tissue,
The tissue has a discontinuity in which the fibers are spaced apart,
and a close contact portion in which the fibers are in close contact with each other around the discontinuous portion,
Said discontinuities relate to meat-like food products, extending along the fiber direction.
Although the meat-like food having the above structure is a fibrous tissue like meat as a whole, the presence of discontinuous portions causes the layers to shift in the tissue when chewed, resulting in softness and crumbling. It has a texture and also has a chewy feeling due to the presence of the contact portion, and has a texture (chewable feeling) close to that of meat as a whole.
In addition, the existence of the discontinuous portion provides an additional effect of facilitating penetration of the seasoning liquid.

In a preferred embodiment of the present invention, the contact portion includes a portion having a thickness of 3 mm or more and 25 mm or less in the thickness direction of the meat-like food.

Also in a preferred form, said portions are present between the surface of the meat-like food product and discontinuities, and between discontinuities.

Also, in a preferred embodiment of the present invention, the meat-like food has a thickness of 6 mm or more and 50 mm or less.

Further, in a preferred embodiment of the present invention, among all discontinuous portions having a major axis of 0.5 mm or more in the cross section when observed in an arbitrary cross section perpendicular to the fiber direction of the meat-like food, the major axis in the cross section is 10% or more.

Moreover, in a preferred embodiment of the present invention, the meat-like food includes a discontinuous portion having a major axis of 7.5 mm or more when observed in any cross section perpendicular to the fiber direction of the meat-like food.

Moreover, in a preferred form of the present invention, the meat-like food contains a plurality of discontinuous portions.

Moreover, in a preferred form of the present invention, the meat-like food is extruded by an extruder.

Moreover, in a preferred form of the present invention, the discontinuity is a void.

Further, in a preferred embodiment of the present invention, the discontinuous portion is formed by expansion during extrusion molding using an extruder.

Also, the discontinuous portion may be formed by making an incision inside the fibrous tissue.

Alternatively, the discontinuity may be formed by laminating two or more protein sheets and partially adhering the surfaces of each sheet.

In a preferred embodiment of the present invention, the average value obtained by measuring two or more different points by the following method with a Tensipressor (registered trademark) satisfies at least one of the following (A) to (D): Is a meat-like food:
(A) breaking stress (Tenderness) is 10,000 gw/cm ² or more and 47,000 gw/cm ² or less;
(B) a total work load (Toughness) of 5,000 gw/cm ² or more and 15,300 gw/cm ² or less;
(C) Pliability is 0.5 or more and 2.1 or less;
(D) Brittleness is 1.3 or more and 3.5 or less;
<Method>
Sample thickness: Prepared so that the thickness in the direction perpendicular to the fiber direction is 15 mm Plunger: Cylindrical φ 5 mm
Bite Speed: 2.00mm/sec
Second Speed: 2.00mm/sec
Plansure Area: ^0.041cm2
Add Value: 0.100mm
Measurement temperature: 20°C
Measurement method: Multiple accumulated bite method

A third invention for solving the above problems is as follows.
A meat-like food that does not contain meat,
A meat-like food whose average value measured at two or more different points by a tensipressor satisfies at least one of the following (A) to (D):
(A) breaking stress (Tenderness) is 10,000 gw/cm ² or more and 47,000 gw/cm ² or less;
(B) a total work load (Toughness) of 5,000 gw/cm ² or more and 15,300 gw/cm ² or less;
(C) Pliability is 0.5 or more and 2.1 or less;
(D) Brittleness is 1.3 or more and 3.5 or less;
<Method>
Sample thickness: 15 mm in thickness perpendicular to the fiber direction
Plunger: Cylindrical φ5mm
Bite Speed: 2.00mm/sec
Second Speed: 2.00mm/sec
Plansure Area: ^0.041cm2
Add Value: 0.100mm
Measurement temperature: 20°C
Measurement method: multiple cumulative bite method A meat-like food having such physical properties has a good texture.

In a preferred embodiment of the present invention, at least two of (A) to (D) are satisfied.

In a preferred embodiment of the present invention, the meat-like food has an oriented fibrous structure and a moisture content of 50% by mass or more.

A fourth invention for solving the above problems is as follows.
A method for producing a meat-free meat-like food, comprising:
Using an extruder, the kneaded product obtained by kneading the raw materials and water while heating is extruded to produce an extruded product.
The raw material is an extrudate obtained using an extruder.
This can reduce the unfavorable flavor derived from the protein raw material.

In a preferred form of the present invention, the extrusion step is included two or more times,
The raw material in the second and subsequent extrusion molding processes is the extrudate obtained in the previous extrusion molding process.
By repeating extrusion molding with an extruder, it is possible to further reduce the unfavorable flavor derived from the protein raw material.

Further, in a preferred embodiment of the present invention, the final extrusion step is carried out so that the moisture content of the extrudate is 45% by mass or more and 60% by mass or less.
Moreover, it is preferable that the raw material has a water content of 45% by mass or less. Moreover, the raw material is preferably an extruded product obtained by an extruder treatment in which the kneaded product has a maximum product temperature of 130° C. or higher.

Moreover, in a preferred embodiment of the present invention, a washing/dehydration step of washing and dehydrating the raw material is included before the extrusion molding step.
By including the step of washing and dehydrating the extrudate, the unfavorable flavor derived from the protein raw material can be further reduced. This eliminates the need for adding a strong flavor to mask unfavorable flavors, thus widening the range of seasoning and cooking.

Here, it is also preferable to combine the preferred embodiments of the first invention and the fourth invention (invention of manufacturing method).
Moreover, the form which combined each preferable form of 2nd invention and 3rd invention (invention of a thing) is also preferable.

According to the first to third inventions, a meat-like food with good texture can be provided. In a particularly preferred form, a meat-like food having chicken-like texture can be provided.
Further, according to the fourth invention, a meat-like food with improved flavor can be provided.
Moreover, according to the combination of each invention, it is possible to provide a meat-like food with good texture and improved flavor.

Cross-sectional photograph of the meat-like food of the present invention cut in the direction perpendicular to the fiber direction Cross-sectional photograph of the meat-like food of the present invention cut in the direction perpendicular to the fiber direction Cross-sectional photograph of the meat-like food of the present invention cut in the direction perpendicular to the fiber direction stress-strain curve Explanatory diagram showing a method of measuring the thickness of the contact portion when there is one discontinuous portion at one observation point during structural observation. Explanatory diagram showing a method of measuring the thickness of the contact portion when there are two discontinuous portions at one observation point during structural observation. Explanatory drawing of how to cut at the time of structure observation in the example Explanatory diagram showing observation points during structural observation in the example.

Although the present invention will be described in detail below, the present invention is not limited to the following specific embodiments.

<First invention> Method for producing a meat-like food The method for producing a meat-like food of the present invention uses an extruder to knead a raw material containing protein and water while heating, and forcing the resulting kneaded product. It includes an extrusion molding process in which extrusion molding is performed while cooling.

The lower limit of the protein content in the raw material is preferably 45% by mass, more preferably 50% by mass, and still more preferably 60% by mass relative to the entire raw material excluding water. The upper limit of the protein content is preferably 90% by mass, more preferably 75% by mass, and still more preferably 70% by mass relative to the entire raw material excluding water.
The protein content in the raw materials excluding water corresponds to the protein content in the solid content of the kneaded product.
The protein content in the solid content of the kneaded product also corresponds to the protein content in the solid content of the extruded product, which will be described later.

Moreover, a vegetable protein can be preferably used as the protein. Among vegetable proteins, soybean protein, wheat protein, pea protein, rice protein, and potato protein can be preferably used.
Among them, a form using soybean protein alone and a form using a combination of soybean protein and wheat protein are preferable. A preferred form of protein formulation is (soybean protein):(wheat protein)=1:2 to 1:0.
Insect-derived proteins, algae-derived proteins, fungi-derived proteins, and cultured cell-derived proteins can also be used as proteins.

Moreover, it is preferable that the raw material contains starch.
The content of starch is preferably 5% by mass or more and 20% by mass or less with respect to the entire raw material excluding water.
The content of starch in the raw materials excluding water corresponds to the content of starch in the solid content of the kneaded product.
The content of starch in the solid content of the kneaded product also corresponds to the content of starch in the solid content of the extrudate described later.

As the starch, corn starch, potato starch and the like can be preferably used.

Also, as the raw material, other known raw materials commonly used in this field can be used.
For example, carbohydrates other than starch, alkaline earth metal salts such as calcium salts and magnesium salts, dietary fibers, lipids, and the like can be used as appropriate.

In the manufacturing method of the present invention, the raw materials and water are put into an extruder.
The amount of water to be added may be adjusted so that the moisture content of the extrudate can be adjusted to 45% by mass to 60% by mass.
The lower limit of the water content in the entire kneaded product of the raw materials and water is preferably 45% by mass, more preferably 50% by mass, and still more preferably 55% by mass. Moreover, the upper limit of the content of water in the entire kneaded product of the raw material and water is preferably 70% by mass, more preferably 65% by mass, and still more preferably 60% by mass.

An extruded product can be produced by extruding a kneaded material obtained by kneading while heating using an extruder while forcibly cooling it.
In the production method of the present invention, any extruder that can be used for producing meat-like foods can be used without particular limitation. Preferably, the screw is biaxial. As an extruder, for example, an apparatus manufactured by Coperion can be used as appropriate.

The kneading temperature in the extruder is not particularly limited as long as it is a temperature that is usually used for meat-like foods, but the lower limit of the maximum product temperature of the kneaded product is preferably 145 ° C., more preferably 150 ° C., and even more preferably. is set to 155°C. Also, the upper limit of the maximum product temperature of the kneaded product is set to preferably 180°C, more preferably 175°C, and even more preferably 170°C.
Normally, the measured product temperature at the exit of the extruder (in front of the cooling die) can be regarded as the maximum product temperature of the kneaded product.

Further, the cooling die has, for example, a flow path through which a coolant passes through the outer circumference thereof, and for example, a die forcibly cools the extruded kneaded material by passing the coolant through the flow path. By forcibly cooling the kneaded material using a cooling die, the kneaded material is appropriately expanded at the time of discharge from the extruder, and a meat-like food with good texture can be obtained. The shape of the die is preferably a shape that can be molded into a sheet.
As the cooling die, for example, devices manufactured by Coperion, Buhler, Crextral, etc. can be used as appropriate.
The cooling die is also called a cooling nozzle.

For cooling by a cooling die, the temperature of the coolant and the length of the cooling die are adjusted so that the lower limit of the temperature of the center part of the extrudate is preferably 110°C. Also, the cooling is adjusted so that the upper limit of the central part temperature of the extrudate is preferably 125°C.
By cooling the extruded material so that the temperature of the central part thereof falls within the above range, the extruded material is appropriately expanded at the time of ejection from the extruder, whereby a meat-like food with good texture can be obtained.

Cooling with a cooling die is carried out so that the lower limit of the moisture content of the extruded product is preferably 45% by mass, more preferably 50% by mass, based on the entire extruded product. The cooling is carried out so that the upper limit of the moisture content of the extrudate is preferably 60% by mass, more preferably 55% by mass, based on the entire extrudate.
By cooling the extruded product so that the water content of the extruded product falls within the above range, a meat-like food with a good texture can be obtained by leaving a sufficient amount of water in the extruded product.

In addition, heating and cooling are performed so that the difference between the maximum product temperature of the kneaded product and the temperature of the center part of the extruded product is preferably 30 ° C. or higher and 65 ° C. or lower, more preferably 40 ° C. or higher and 55 ° C. or lower. .

Further, the difference between the moisture content of the kneaded product and the moisture content of the extruded product is preferably 2% by mass or more and 15% by mass or less, more preferably 5% by mass or more and 12.5% by mass or less, and particularly preferably 7.0% by mass or more. It heats and cools so that it may become 5 mass % or more and 10 mass % or less.

In the production method of the present invention, the extrusion molding step is preferably carried out so that the extruded product becomes a sheet.
The thickness of the extruded product is preferably adjusted to 6 mm or more and 50 mm or less, preferably 10 mm or more and 30 mm or less, more preferably 17 mm or more and 20 mm or less. The length (width) in the direction perpendicular to the discharge direction of the extrudate is not particularly limited, but can be approximately 80 mm to 100 mm.
In order to form a sheet having an arbitrary thickness and a length (width) perpendicular to the discharge direction, the shape and size of the cooling die are appropriately selected, and then the temperature conditions and water content conditions are set as described above. It may be adjusted within a preferable range. For example, as the cooling die, a cooling die having a rectangular discharge port with a width of 60 to 90 mm and a thickness of about 5 to 15 mm can be used. The thickness of the extrudate is about 1.5 to 3 times the thickness of the outlet of the cooling die, and the length perpendicular to the discharge direction of the extrudate is 1.2 times the width of the outlet of the cooling die. It is preferable to adjust so as to be about twice to 1.5 times.
The thickness of the extruded product can be adjusted by providing a guide tool for correcting swelling immediately after the extruded product is discharged from the cooling die.
The sheet-like extruded product extruded from the die is preferably cut so that the length in the direction along the discharge direction is about 50 mm to 200 mm to obtain a substantially rectangular extruded product.

In the production method of the present invention, after obtaining the extruded product, the extruded product is optionally washed, coated with a liquid such as a seasoning liquid, or immersed in a liquid such as a seasoning liquid, and then packaged and commercialized. do.
As a form of packaging, packaging with a plastic film material is preferred. Moreover, boiling is preferably mentioned as a washing method.
In addition, the form of retort food, the form of frozen food, etc. are not particularly limited, but from the viewpoint of making good use of the good texture obtained by the production method of the present invention, it is preferable to provide it in the form of retort food. In this case, for example, the obtained extruded product can be put into a retort pouch together with the seasoning liquid, and then sterilized to produce a product.
Note that the washing step is not essential.

Moreover, in order to soften the meat-like food, it is preferable to perform a tender treatment. As the tender process, there is a drilling process. Tendering can be performed, for example, using a tenderizing device. By performing the tender treatment, it becomes easier for a liquid such as a seasoning liquid to permeate.

<Second invention> Meat-like food having a specific structure As shown in the examples described later, according to the production method described in the first invention, a meat-like food having an oriented fibrous structure can be obtained. can be done. Then, discontinuous portions (voids sparsely formed inside) in which the fibers are separated from each other can be formed inside the tissue (see FIGS. 1 to 3).
This discontinuity is formed by expansion during extrusion molding. Therefore, the discontinuities tend to have a shape that extends along the fiber direction, which is the direction of extrusion. However, not all discontinuities have such a shape.
In addition, around the discontinuous portion, a contact portion is formed in which the fibers are in contact with each other. This coherent part corresponds to the continuous phase of the structure of the entire meat-like food.

That is, the meat-like food of the present invention has structural features not conventionally found as described above, and is specified as follows.
A meat-like food containing no meat, wherein the texture of the meat-like food is an oriented fibrous tissue, and the texture includes a discontinuous portion in which fibers are spaced apart from each other and the discontinuous portion. It has a tight portion in which the fibers are in close contact with each other around the continuous portion, and the discontinuous portion extends along the fiber direction.
The structure will be described in more detail below.

With reference to FIGS. 5 and 6, the fiber direction, discontinuous portion, and contact portion of the meat-like food of the present invention will be explained.
5 and 6 schematically show cross sections taken perpendicularly to the fiber direction.
In the figure, 1 represents a close contact portion and 2 represents a discontinuous portion. Also, H represents the thickness of the meat-like food. A, B, and C represent the thickness of the meat-like food in the thickness direction of the contact portion.

The contact portion 1 is a portion of the meat-like food consisting of a dense fibrous tissue. It refers to a portion corresponding to a so-called continuous phase in which no clear discontinuity is visually observed.
The discontinuous portion 2 is a portion where fibers are separated from each other in the dense fibrous tissue of the meat-like food. Clearly visually, this spaced portion indicates a portion observed as a hole or a slit (slot).
A discontinuity 2 is formed inside the fibrous tissue and is substantially not observed in the appearance of the meat-like food. Therefore, the structure is such that the contact portion 1 surrounds each discontinuous portion 2 .
Such a structure can be visually observed by appropriately cutting the meat-like food and observing its cross section (see FIGS. 1 to 3).

The adhered portion 1 preferably has a portion with a thickness of 3 mm or more and 25 mm or less in the direction perpendicular to the fiber direction of the meat-like food. More preferably, the contact portion has a portion with a thickness of 5 mm or more and 15 mm or less in the direction perpendicular to the fiber direction. More preferably, the contact portion has a portion with a thickness of 7 mm or more and 10 mm or less in the direction perpendicular to the fiber direction.

Moreover, it is preferable to have a structure in which a thick adhered portion is formed near the surface of the meat-like food and a discontinuous portion is formed near the center in the thickness direction of the meat-like food. Therefore, the contact portion between the surface of the meat-like food and the discontinuous portion preferably has a thickness of 3 mm or more and 25 mm or less, more preferably 5 mm or more and 15 mm or less, more preferably 7 mm or more and 10 mm or less in the thickness direction. Including the part that has
Furthermore, it is preferable to have a structure in which a contact portion is also formed between discontinuous portions of the meat-like food. The tight contact portion between the voids of the meat-like food includes a portion having a thickness in the thickness direction of preferably 3 mm or more and 25 mm or less, more preferably 5 mm or more and 15 mm or less, more preferably 7 mm or more and 10 mm or less. .

Also, the lower limit of the thickness of the meat-like food is preferably 6 mm, more preferably 15 mm, still more preferably 20 mm.
In addition, the upper limit of the thickness of the meat-like food is preferably 50 mm, more preferably 40 mm, still more preferably 30 mm, particularly preferably 25 mm, still more preferably 20 mm.

In addition, among the adhesion parts observed in an arbitrary cross section perpendicular to the fiber direction of the meat-like food, the adhesion part having a thickness of 3 mm or more from the surface of the meat-like food to the discontinuous part in the cross section is the entire adhesion part. It is preferably 10% or more, more preferably 50% or more, still more preferably 60% or more, particularly preferably 70% or more, and most preferably 80% or more.
On the other hand, the thickness of the contact portion of less than 3 mm is preferably less than 90%, more preferably less than 50%, even more preferably less than 40%, even more preferably less than 30%, and most preferably less than 20%.
Here, the ratio of the thickness of the contact portion is measured by the method described later in Examples.
That is, in an arbitrary cross section (statistically significant plurality), the observation axis in the thickness direction is set at regular intervals with a statistically significant number, and the thickness from the surface to the discontinuous part in each observation axis You just have to measure the thickness. Then, using the number of all observation points as a parameter, the ratio of observation points with a specific thickness is calculated (the same applies hereinafter).

In addition, among the adhesion parts observed in an arbitrary cross section in the direction perpendicular to the fiber direction of the meat-like food, the adhesion part having a thickness of 5 mm or more from the surface of the meat-like food to the discontinuous part in the cross section is the entire adhesion part. It is preferably 20% or more, more preferably 40% or more, even more preferably 50% or more, and particularly preferably 60% or more.
In addition, among the adhered portions observed in an arbitrary cross section perpendicular to the fiber direction of the meat-like food, adhered portions with a thickness of 7 mm or more from the surface of the meat-like food to the discontinuous portion in the cross section are included. Morphology is also preferred. The contact portion having a thickness of 7 mm or more from the meat-like food surface to the discontinuous portion in the cross section is preferably 20% or more, more preferably 30% or more, and still more preferably 40% or more of the whole.

In addition, among the adhered portions observed in any cross section perpendicular to the fiber direction of the meat-like food, the adhered portions having a thickness of 3 mm or more between discontinuous portions in the cross section are preferably 10% or more of the whole. , more preferably 50% or more, and still more preferably 60% or more.
On the other hand, the contact portion having a thickness of less than 3 mm is preferably less than 90%, more preferably less than 50%, and still more preferably less than 40%.

In addition, among the adhesion parts observed in any cross section perpendicular to the fiber direction of the meat-like food, the adhesion parts having a thickness of 5 mm or more between discontinuous parts in the cross section are preferably 5% or more of the whole. , more preferably 20% or more, still more preferably 30% or more, and particularly preferably 40% or more.

In addition, among the adhered portions observed in any cross section perpendicular to the fiber direction of the meat-like food, the adhered portions having a thickness of 7 mm or more between discontinuous portions in the cross section are preferably 5% or more of the whole. , more preferably 10% or more, and still more preferably 20% or more.

In addition, when observed in any cross section perpendicular to the fiber direction of the meat-like food, among all discontinuous parts with a major axis of 0.5 mm or more in the cross section, discontinuous parts with a major axis of 3 mm or more in the cross section is preferably 10% or more, more preferably 50% or more, still more preferably 60% or more, and particularly preferably 70% or more, based on the number.
On the other hand, the number of discontinuous portions having a major axis of 0.5 mm or more and less than 3 mm in the cross section is preferably 90% or less, more preferably 50% or less, further preferably 40% or less, and particularly preferably 30% or less. Preferably.
Here, for the discontinuous portion, observation of the cross section is based on observation of a statistically superior number of cross sections. In addition, the cross section to be observed does not include those within 10 mm of the end portions of the meat-like food (portions at the beginning and end of the extruder's discharge).

Moreover, it is preferable that the meat-like food includes a discontinuous portion having a major axis of 5 mm or more when observed in an arbitrary cross section perpendicular to the fiber direction of the meat-like food. Moreover, when one arbitrary cross section is observed, it is preferable that a plurality of discontinuous portions having a major axis of 5 mm or more in the cross section are included.

In addition, among the discontinuous portions observed in any cross section perpendicular to the fiber direction of the meat-like food, it is preferable that the discontinuous portion having a major axis of 5 mm or more in the cross section is included.
In addition, among the discontinuous parts observed in any cross section perpendicular to the fiber direction of the meat-like food, discontinuous parts having a major axis of 5 mm or more in the cross section are preferably 10% or more on a number basis, More preferably 15% or more, still more preferably 20% or more.

Moreover, it is preferable that the meat-like food includes a discontinuous portion having a major axis of 7.5 mm or more when observed in an arbitrary cross section perpendicular to the fiber direction of the meat-like food.
In addition, among the discontinuous portions observed in any cross section perpendicular to the fiber direction of the meat-like food, discontinuous portions having a major axis of 7.5 mm or more in the cross section are preferably 5% on a number basis. or more, more preferably 7% or more, and still more preferably 15% or more.

In addition, when observed in an arbitrary cross section perpendicular to the fiber direction of the meat-like food, it is preferable to include a discontinuous portion having a major axis of 7.5 mm or more in the cross section, and the discontinuous portion having a major axis of 10 mm or more. It is also preferable to include a discontinuous portion having a major axis of 15 mm or more.

In addition, the meat-like food preferably has a discontinuous portion having a long diameter of preferably 5 mm or more, more preferably 7.5 mm or more, and more preferably 10 mm or more.
The major diameter here is the major diameter of the discontinuous portion contained in the meat-like food, and thus is usually the diameter along the fiber direction. This diameter can be measured by observing a cross section along the fiber direction.
Moreover, it is preferable that a plurality of discontinuous portions are included.

The above descriptions of the thickness of the contact portion and the long diameter of the discontinuous portion are not intended to exclude from the present invention the discontinuous portion and the contact portion having a size outside the above range.

Moreover, the discontinuous portion may be a void or may contain an arbitrary component.

The shape of the discontinuous portion is not particularly limited, and it may be formed by swelling by extrusion molding, or may be formed by making an incision inside the tissue from the side with a knife-like instrument. good. Alternatively, the discontinuous portion may be formed by laminating two or more protein sheets and partially adhering the surfaces of each sheet.
As the protein sheet, a protein-containing, meat-free, high-moisture meat-like food produced by a conventional method can be used.

As an adhesive, transglutaminase, modified starch, methylated cellulose, pyrophosphate, isolated soybean protein, wheat gluten, curdlan, and a gelling agent can be preferably used.

The meat-like food of the present invention is preferably extruded by an extruder, and the meat-like food of the present invention is particularly preferably produced by the production method of the first invention described above. It is a thing.

In addition, the meat-like food of the present invention preferably has pores due to tender treatment. As the tender process, there is a drilling process. Tendering can be performed, for example, using a tenderizing device. By performing the tender treatment, it becomes easier for a liquid such as a seasoning liquid to permeate.

The meat-like food of the present invention, having the structural characteristics described above, has a good texture like chicken meat. In addition, the existence of the discontinuous portion provides an additional effect of facilitating penetration of the seasoning liquid.

<Third invention> Meat-like food with specific physical properties The present inventors have investigated the physical properties of the meat-like food produced by the production method of the first invention to achieve a good texture like that of chicken meat. clarified.
That is, in the meat-like food of the present invention, the average value obtained by measuring two or more different points by the following method using a tensipressor satisfies at least one of the following (A) to (D).
In addition, in this specification, the tensipressor refers to the product name Tensipressor My Boy II System manufactured by Taketomo Denki. The tensipressor measures various parameters by applying force to the sample while vibrating the plunger up and down to gradually deform the sample. ing.

(A) Breaking stress (Tenderness) is 10,000 gw/cm ² or more and 47,000 gw/cm ² or less, preferably 15,000 gw/cm ² or more and 30,000 gw/cm ² or less, more preferably 18,000 gw/cm ² or more and 25,000 gw/cm ² or less, still more preferably is 20,000 gw/cm ² or more and 24,000 gw/cm ² or less, particularly preferably 22,000 gw/cm ² or more and 23,000 gw/cm ² or less (B) The total work (Toughness) is 5,000 gw/cm ² or more and 15,300 gw/cm ² or less, preferably 8,000 gw /cm ² or more and 14000 gw/cm ² or less, more preferably 10000 gw/cm ² or more and 13000 gw/cm ² or less, still more preferably 11000 gw/cm ^{2 or more and 12000 gw/cm 2 or} less (C) Pliability is 0.5 2.1 or less, preferably 0.9 or more and 2.1 or less, more preferably 1.0 or more and 1.5 or less, still more preferably 1.1 or more and 1.3 or less (D) Brittleness is 1.3 or more and 3.5 or less, preferably 1.4 or more and 3.0 or less, more preferably 1.6 or more and 2.5 or less, still more preferably 1.8 or more and 2.0 or less

In addition, the meat-like food of the present invention preferably satisfies the above ranges for two or more, more preferably three or more, still more preferably all of the physical properties (A) to (D).

A measurement method using a tensipressor will be described below.
Using a Tensipressor manufactured by Taketomo Electric Co., Ltd. (product name: Tensipressor My Boy II System), measurement is performed by the following method.
A sample to be measured is prepared to have a thickness of 15 mm in the direction perpendicular to the fiber direction.
Using a cylindrical plunger with a diameter of 5 mm, it was measured by the multiple integrated bite method.
The measurement temperature shall be 20°C. Incidentally, when the measurement temperature is lowered, the breaking stress and the total work tend to increase, and when the measurement temperature is raised, they tend to decrease.
Other conditions were Bite Speed: 2.00 mm/sec, Second Speed: 2.00 mm/sec, Plansure Area: 0.041 cm ² , and Add Value: 0.100 mm.

Tenderness, total work (Toughness), flexibility (Pliability), and brittleness (brittleness) are measured by applying a force to the sample while vibrating the plunger up and down by a tension presser to gradually deform the sample. It can be measured from the measured value until the fracture occurs.

The breaking stress (Tenderness) is the compressive stress at point A on the compressive stress curve when the plunger penetrates the sample and the sample breaks (maximum value D point on the back pressure stress curve in FIG. 4). It represents softness, and the higher the value, the harder it is.

The total work (Toughness) is the work until fracture, and is represented by the area of the curved surface AEBC in FIG. The higher the value, the better the chewiness.

Pliability is represented by an area ratio (ΔABC/curved surface AEBC) in FIG. It expresses suppleness, and the larger the value, the harder it is to bite off.

Brittleness is represented by (sample thickness/plunger penetration distance (L in FIG. 4)). The higher the value, the more brittle.

The measurement is performed at two or more points and the average value is calculated. The number of measurement points should just be a statistically significant number. The number of measurement points is preferably 3 or more, more preferably 5 or more.

When the amount of water in the kneaded product is reduced, the kneaded product tends to become spongy, with increased Tenderness and Pliability and decreased Brittleness.

The meat-like foods of the second and third inventions preferably have a moisture content of 50% by mass or more, more preferably 55% by mass or more, and more preferably 60% by mass or more. Also, the upper limit of the water content is 80% by mass, preferably 75% by mass, more preferably 70% by mass.

If desired, the meat-like food of the present invention is coated with a liquid such as a seasoning liquid or immersed in a liquid such as a seasoning liquid, and then preferably packaged with a plastic film material, retort-sterilized, and retort-pouched meat. It can be used as a food.

The meat-like food after retort treatment can be regarded as containing the same amount of water as that contained in the extrudate by removing the excessive amount of water retained in the tissue. As a method for removing the excessive amount of water retained in the tissue, for example, there is a method of pulverizing the tissue into pieces of about 5 mm and applying pressure to push out the water.

<Fourth invention> Method for producing meat-like food (flavor improvement)
The present invention is a method for producing a meat-free meat-like food, comprising:
An extruder is used to knead a raw material containing protein with water while heating, and the resultant kneaded product is extruded to produce an extrudate.
A feature of the present invention is that an extruded product obtained using an extruder is used as a raw material to be charged into the extruder.
That is, an extrudate obtained by extruding a protein using an extruder as a raw material is put into the extruder again to obtain an extrudate.

There are no particular restrictions on the extruded product used as a raw material, and a commercially available meat-like food product may be used, or one produced by an extruder using protein according to a known technique may be used.
As the extruded product used as a raw material, one having a low moisture content can be preferably used. The moisture content in the extrudate is preferably 25% by mass or less, more preferably 20% by mass or less, and even more preferably 15% by mass or less.

In the extrusion molding step of the present invention, the extruded material and water, which are raw materials, are put into an extruder, kneaded while being heated, and the resulting kneaded material is extruded to produce an extruded material.
In the production method of the present invention, any extruder that can be used for producing meat-like foods can be used without particular limitation. Preferably, the screw is biaxial. As the extruder, for example, devices manufactured by Buhler, Coperion, and Kowa Kogyo Co., Ltd. can be appropriately used.

The extruder process can be a high moisture extruder process (creating a dense fibrous structure) or a low moisture extruder process (creating a spongy structure).

That is, by adjusting the water added to the raw material, the heating temperature, and the degree of cooling, the water content and structure of the extrudate can be changed, and can be arbitrarily selected in the present invention.

In the present invention, it is preferable to include the extrusion step once or more. Here, the raw material in the first and subsequent extrusion molding steps is the extrudate obtained in the previous extrusion molding step.
That is, the flavor can be further improved by performing treatment with the extruder twice or more before obtaining the final extruded product as the final product.

The conditions of the final extrusion molding process can be set according to the desired form of the final extrudate. For example, it is preferable to take the form described in the first invention.

The extrudate obtained in an intermediate (not final) extrusion step may be obtained in any form, preferably as a low-moisture extrudate. More specifically, it is preferably an extrudate having a moisture content of 45% by mass or less. Moreover, it is preferable that the extruded product is obtained by an extruder treatment in which the kneaded product has a maximum product temperature of 130° C. or higher.

It is also preferable to include a washing/dewatering step of washing and dehydrating the raw material (the extrudate obtained in the previous extrusion step) before the extrusion step. By washing and dehydrating, the flavor of protein raw materials such as soybeans can be reduced.
After dehydration, it may be dried or may not be dried. It may contain water as long as it can be adjusted to a preferable range in the formulation for the subsequent extrusion molding process.

As a specific form, it is preferable to perform the treatment described in the first aspect after performing the low-moisture extruder treatment (treatment to obtain a sponge-like structure) one to three times.

In addition, any aspect of the method for producing meat-like food using a normal extruder can be appropriately selected. Moreover, a meat-like food can be produced according to the preferred form as explained in the first aspect of the invention.

<Manufacturing method>
[Example 1]
A raw material containing 65% by mass of protein and 10% by mass of starch (the remainder is carbohydrates other than starch, calcium salts, and lipids) and water are put into an extruder, kneaded under heat and pressure, and extruded from a cooling die. A meat-like food was thus obtained. As the protein, a soybean-derived protein and a wheat-derived protein were adjusted to a mass ratio of 1:1. Table 1 shows the moisture content in the extrudate and the core temperature in the extrudate.

The water content in the kneaded material was adjusted within the range of 35% by mass to 80% by mass. Also, the maximum product temperature of the kneaded product was adjusted within the range of 145°C to 180°C.
Incidentally, if the water content in the kneaded product is increased, the water content in the extrudate is also increased. Further, when the maximum product temperature of the kneaded product is increased, the core temperature of the extruded product is also increased. In addition, when the maximum product temperature of the kneaded product is increased, the water content in the extrudate relative to the water content in the kneaded product decreases.
In this embodiment, the difference between the moisture content in the kneaded material and the moisture content in the extruded material is 5 to 10% by mass, and the difference between the maximum product temperature in the kneaded material and the central part temperature of the extruded material is 30 to 65%. It was heated and cooled to ℃.
As an extruder, a twin-screw extruder (manufactured by Coperion) was used.
As a cooling die, a device capable of molding into a sheet shape having an outlet size of 75 mm in width and 10 mm in thickness was used.

The extrudate has a size of 75 to 100 mm (discharge direction, length perpendicular to the fiber direction) × 10 to 20 mm (thickness), and the length in the direction along the discharge direction and fiber direction is about 60 mm. It was cut so as to become one extruded product.
200 mL of water was added to one sheet of the obtained extruded product, and the product was retort-sterilized to obtain a meat-like food in a retort pouch. Then, after cooling to room temperature (25° C.), the retort pouch was opened and the meat-like food was taken out.
The texture of the meat-like food was evaluated by one expert panelist. Good texture was evaluated as ◯, average texture was evaluated as Δ, and poor texture was evaluated as X when the texture was not formed into a sheet. The results are shown in Table 1 (blanks are untested).
The meat-like food in which the moisture content of the extrudate was 45% by mass or more and 60% by mass or less and the temperature of the center part in the extrudate was 110°C or more and 125°C or less had a good texture like chicken meat.

[Example 2]
A raw material containing protein and starch and water were charged into an extruder, kneaded while being heated and pressurized in the same manner as in Example 1, and extruded through a cooling die to obtain a meat-like food. As the protein, a soybean-derived protein and a wheat-derived protein were adjusted to a mass ratio of 1:1. The protein and starch contents in the solid content are shown in Table 2.
Carbohydrates other than starch, lipids, and trace amounts of calcium salts were used as other ingredients in the raw materials.

The water content in the kneaded material was adjusted within the range of 45% by mass to 70% by mass. Also, the maximum product temperature of the kneaded product was adjusted within the range of 145°C to 180°C.
In this example, the difference between the moisture content in the kneaded product and the moisture content in the extruded product was 5% by mass to 10% by mass, and the difference between the maximum product temperature in the kneaded product and the central part temperature of the extruded product was 30%. Heating and cooling were carried out so as to be from °C to 65 °C.

Meat-like foods with different extrudate moisture content, extrudate center part temperature, and protein and starch contents in the raw materials were produced and evaluated in the same manner as in Example 1. Table 2 shows the results.
All meat-like food products produced in Example 2 had a good chicken-like texture.

[Example 3]
In the same manner as in Example 1, raw materials containing protein and starch and water were put into an extruder, kneaded under heat and pressure, and extruded through a cooling die to obtain a meat-like food. As proteins, soybean-derived protein and wheat-derived protein were used. The protein and starch contents in the raw materials are shown in Table 3.
Carbohydrates other than starch, lipids, and trace amounts of calcium salts were used as other ingredients in the raw materials.

The water content in the kneaded material was adjusted within the range of 45% by mass to 70% by mass. Also, the maximum product temperature of the kneaded product was adjusted within the range of 145°C to 180°C.
In this embodiment, the difference between the moisture content in the kneaded material and the moisture content in the extruded material is 5 to 10% by mass, and the difference between the maximum product temperature in the kneaded material and the central part temperature of the extruded material is 30 to 65%. It was heated and cooled to ℃.

Meat-like foods with different moisture content of the extrudate, temperature of the central part of the extrudate, content of protein and starch in the raw material, and raw material of the protein were produced and evaluated in the same manner as in Example 1. Table 3 shows the results.
All meat-like food products produced in Example 3 had a good chicken-like texture.

<Evaluation of structure and texture of meat-like food>
[Example 4]
Twelve samples (No. 1 to No. 12) produced in Example 1 were evaluated for the relationship between the structure and texture of the meat-like food.
In addition, the following samples were also prepared as comparative examples.
The extrudate was in the form of a sheet with a width (length perpendicular to the discharge direction) of 80-95 mm and a thickness of about 17-20 mm. The length (the length in the direction along the ejection direction) was cut to about 60 mm.

(Comparative example 1)
In the preparation of Example 1, only the water content in the kneaded product was changed to 30% by mass, and a die without a forced cooling function was used to expand without cooling at the time of discharge, and the water content of the extruded product was about 15. % by mass of meat-like food was produced.
The extrudate was rod-shaped with a width (length perpendicular to the discharge direction) of 30 to 40 mm and a thickness of about 10 to 15 mm.

(Comparative example 2)
In the preparation of Example 1, a meat-like food was produced by adjusting the cooling die so that the temperature of the central part of the extrudate was 80°C. The moisture content of the extrudate was somewhat higher than in the examples.
The extrudate was 80 mm wide (length perpendicular to the direction of discharge) and about 13 mm thick. The length (the length in the direction along the ejection direction) was cut to about 60 mm.

Water was added to the resulting extruded product and sterilized by retort to obtain a meat-like food in a retort pouch. Then, after cooling to room temperature, the retort pouch was opened and the meat-like food was taken out.
The meat-like food was cut perpendicularly to the fiber direction at the position indicated by the solid line in FIG. 7 to prepare a sample with a width of about 4 mm, and the state of voids formed in the cross section was observed.
In addition, the long diameter in the cross section of the void observable in the cross section perpendicular to the fiber direction, the thickness of the adhesion part from the surface of the meat-like food to the void (distance along the thickness direction, A in FIGS. 5 and 6 , B), and the thickness of the contact portion between the voids (distance along the thickness direction, C in FIG. 6) was measured from images taken of the meat-like food.
In the measurement of Examples and Comparative Examples, as shown by dotted lines in FIG. Measurements were taken for each item along the viewing axis.
Table 4 shows the results.
All of the meat-like foods of the 12 samples (No. 1 to No. 12) produced in Example 1 had a good texture (evaluation: ◯).
On the other hand, the meat-like food of Comparative Example 1 had no chewiness and had a sponge-like texture (evaluation: ×).
Moreover, the meat-like food of Comparative Example 2 was chewy but inferior in softness and crumbling feeling (evaluation: Δ).

[Example 5]
A knife was inserted from the side of the meat-like food of Comparative Example 2 in Example 4 to make a cut inside to form a void, and the texture was evaluated.
As a result, compared with Comparative Example 2, softness and crumbling feeling were imparted (evaluation: ◯). However, the texture was slightly inferior to that of the meat-like foods of Examples (Nos. 1 to 12).

[Example 6]
By the method according to Comparative Example 2, the shape of the die was adjusted to produce a vegetable protein sheet with a thickness of about 3 mm. After boiling this sheet, five sheets were superimposed, each sheet was adhered with transglutaminase to form a void, and after pressure bonding with a vacuum pack, retort cooking was performed, and the meat-like food was taken out and evaluated.
As a result, compared with Comparative Example 2, softness and crumbling feeling were imparted (evaluation: ◯). However, the texture was slightly inferior to that of the meat-like foods of Examples (Nos. 1 to 12).

<Evaluation of physical properties of meat-like food>
[Example 7]
The 12 samples (No. 1 to No. 12) produced in Example 1 were evaluated for the relationship between the physical properties and texture of the meat-like food.
As a comparative example, the ZEN MEAT block type was also evaluated.

The retorted meat-like food was returned to room temperature, the moisture on the surface was lightly removed, and the thickness of the meat-like food was adjusted to 10 mm to 25 mm as a sample, and physical properties were evaluated.
As for the comparative examples, similarly retorted ones were used.

Using a Tensipressor (Tensipressor My Boy II System (manufactured by Taketomo Denki)), force is applied to the sample from the thickness direction (perpendicular to the fiber direction) while vibrating the plunger up and down to gradually compress the sample. From the measured values until the deformation occurred, the breaking stress (Tenderness), the total work (Toughness), the flexibility (Pliability), and the brittleness (Brittleness) were measured. The measurement method conforms to the method of the National Livestock Breeding Center. Two or more points were measured for one sample, and the average values are shown in Table 5.
The measurement conditions are as follows.
Sample thickness: 10 mm to 25 mm in the direction perpendicular to the fiber direction
Plunger: Cylindrical φ5mm
Bite Speed: 2.00mm/sec
Second Speed: 2.00mm/sec
Plansure Area: ^0.041cm2
Add Value: 0.100mm
Temperature: 20℃±5℃
Measurement method: Multiple accumulated bite method

Tenderness, total work (Toughness), flexibility (Pliability), and brittleness (brittleness) are measured by applying a force to the sample while vibrating the plunger up and down by a tension presser to gradually deform the sample. It can be measured from the measured value until the fracture occurs.

The breaking stress (Tenderness) is the compressive stress at point A on the compressive stress curve when the plunger penetrates the sample and the sample breaks (maximum value D point on the back pressure stress curve in FIG. 4). It represents softness, and the higher the value, the harder it is.

The total work (Toughness) is the work until fracture, and is represented by the area of the curved surface AEBC in FIG. The higher the value, the better the chewiness.

Pliability is represented by an area ratio (ΔABC/curved surface AEBC) in FIG. It expresses suppleness, and the larger the value, the harder it is to bite off.

Brittleness is represented by (sample thickness/plunger penetration distance (L in FIG. 4)). The higher the value, the more brittle.

[Example 8]
An extruded product obtained by extruding protein using an extruder as a raw material was put into the extruder again to obtain an extruded product, and eating evaluation was performed. As protein raw materials, powdered protein raw material A (concentrated soybean protein) and powdered protein raw material B (isolated soybean protein) were used. Table 7 shows the results.
The powdered protein raw material A contains approximately 68% protein, and the powdered protein raw material B contains approximately 90% protein.
[Example 8-1]
Powdered protein raw materials A and B were subjected to low-moisture extruder treatment 1 to 3 times, and eating evaluation was performed.
[Example 8-2]
Powder protein raw material B was subjected to low-moisture extruder treatment 0 to 3 times, and then subjected to high-moisture extruder treatment, and eating evaluation was performed. The high-moisture extruder treatment was performed under the conditions of Formulation 2.
[Example 8-3]
Powdered protein raw material B was subjected to low-moisture extruder treatment once, then washed and dehydrated, and then subjected to high-moisture extruder treatment once, and eating evaluation was performed. The high-moisture extruder treatment was performed under the conditions of formulations 1 to 3, respectively.
The washing and dehydration treatment means adding water or hot water to the extruded product obtained, immersing and stirring the product, removing the moisture with a colander, etc., and drying it to make it suitable for the next extruder treatment. It is a step of removing water until the water content reaches the desired amount.

The low-moisture extruder process is a process in which raw materials and water are put into an extruder, kneaded under heat and pressure, and extruded through a die to obtain a sponge-like or puff-like extrudate. In this example, the water content in the kneaded product was set to 30% by mass, and the water content in the extruded product was set to 15% by mass.

High-moisture extruder processing is a process in which raw materials and water are put into an extruder, kneaded under heat and pressure, and extruded through a cooling die. Table 6 shows the composition and conditions of this example.

As a result of eating evaluation, the flavor was ranked as "++++", "++++", "++++", "++", "+", and "-" in descending order. Table 7 shows the results.
Flavor improved as the number of extruder treatments increased. Moreover, all of the washed and dehydrated products had a particularly good flavor.

INDUSTRIAL APPLICABILITY The present invention can be used for the production of meat-like foods.

1 Closed part 2 Discontinuous part A Closed part thickness B Closed part thickness C Closed part thickness H Thickness of meat-like food

Claims (4)

A method for producing a meat-free meat-like food, comprising:
Using an extruder, by extruding the kneaded product obtained by kneading the raw material containing protein and water while heating, including an extrusion molding step of producing an extruded product,
A method for producing a meat-like food, wherein the raw material is an extrudate obtained using an extruder. including the extrusion step two or more times;
2. The method for producing a meat-like food according to claim 1, wherein the raw material in the second and subsequent extrusion molding steps is an extrudate obtained in the previous extrusion molding step. 3. The method for producing a meat-like food according to claim 1 or 2, wherein the final extrusion step is carried out so that the extrudate has a moisture content of 45% by mass or more and 60% by mass or less. 4. The method for producing a meat-like food according to any one of claims 1 to 3, comprising a washing/dehydration step of washing and dehydrating the raw material before the extrusion step.

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