JP2023163213A - Additive for meat-like compositions, and meat-like composition including the same - Google Patents

Abstract

To provide an additive for meat-like compositions that can improve workability in forming meat-like compositions and retain the shape after forming.SOLUTION: An additive for meat-like compositions contains powdery cellulose. A water dispersion containing the powdery cellulose at a mass concentration of 0.5% shows a transmittance T30 of less than 20%, as determined by a transmittance test after letting it stand for 30 minutes at 25°C and under standard atmospheric pressure.SELECTED DRAWING: None

Description

The present invention relates to an additive for a livestock meat-like composition containing powdered cellulose, and a livestock meat-like composition using the same.

In recent years, demand for livestock meat raw materials has continued to expand with population growth and income expansion, particularly in emerging countries, and there are concerns that there will be a shortage of supply of livestock meat raw materials in the future. Furthermore, due to religious reasons, personal beliefs, and even health appeals, meat-like foods that contain a large amount of plant-based ingredients such as soybeans and grains, and use little or no animal meat ingredients, are attracting attention. ing.

As such animal meat-like foods, for example, animal meat-like processed foods obtained by mixing specific textured soybean protein with binding raw materials and molding and heating have been proposed (Patent Document 1), and starch and soybean A hamburger-like food for people with swallowing difficulties has been proposed that contains a textured soybean protein blended with a protein material and an emulsion blended with isolated soybean protein, water, and oil (Patent Document 2).

International Publication No. 2011/043384 JP2016-67250A

However, these conventionally known proposals use a powdered soybean protein material as a binding raw material, which is kneaded with water and oil. Since the meat-like composition is sticky, the dough does not hold together well, resulting in poor workability when molding the meat-like composition, and the dough obtained after molding tends to lose its shape. Furthermore, if the blended amount of livestock meat raw materials is lowered, it may not be possible to obtain a texture similar to livestock meat, and the added starch may cause slimy or pasty texture, so improvements have been desired.

Therefore, the present invention provides an additive for livestock meat-like compositions that can improve workability when molding the livestock meat-like composition and shape retention after molding, and a livestock meat-like processed food with excellent texture. An object of the present invention is to provide a meat-like composition that can be used as a meat-like composition.

As a result of intensive studies, the present inventors found that the problems can be solved by the following (1) to (6).
(1) An additive for livestock meat-like compositions containing powdered cellulose, wherein the powdered cellulose is prepared as a 0.5% by mass aqueous dispersion and left standing for 30 minutes at 25°C and standard atmospheric pressure conditions. An additive for livestock meat-like compositions, characterized in that the permeability T ₃₀ obtained by a permeability test is less than 20%.
(2) The additive for livestock meat-like compositions according to (1), wherein the powdered cellulose further has an initial permeability Rs expressed by the following formula (1) of less than 15%.
Rs=(T ₅ - T ₀ )/(T ₃₀ - T ₀ )×100...(1)
(However, T ₀ is the permeability at a height of 15 mm immediately after the aqueous dispersion is placed in a test tube, and T ₅ is the permeability at a height of 15 mm after the aqueous dispersion is placed in a test tube and left to stand for 5 minutes. ( _T30 is the transmittance at a height of 15 mm after the aqueous dispersion is placed in a test tube and left to stand for 30 minutes.)
(3) A livestock meat-like composition comprising a plant-derived protein and the additive for livestock meat-like compositions described in (1) or (2).
(4) The livestock meat-like composition according to (3), wherein the plant-derived protein is a soybean protein.
(5) The livestock meat-like composition according to (3), wherein the plant-derived protein includes a powder having a particle size of less than 500 μm.
(6) The livestock meat-like composition according to (3), characterized in that the content of the livestock meat material is 30% by mass or less.

According to the present invention, there is provided an additive for a livestock meat-like composition that can improve workability when molding the livestock meat-like composition and shape retention after molding, and a livestock meat-like processed food that has excellent texture. A meat-like composition that can be obtained can be provided.

The details of the present invention will be described below, and unless otherwise specified, descriptions such as "AA to BB%" shall mean "AA% or more and BB% or less."

That is, the present invention is an additive for livestock meat-like compositions containing powdered cellulose, wherein the powdered cellulose is prepared as a 0.5% by mass aqueous dispersion at 25°C and standard atmospheric pressure for 30 minutes. The permeability T ₃₀ obtained by a standing permeability test is less than 20%.

<Powdered cellulose>
In the present invention, powdered cellulose is included as an additive for the livestock meat-like composition. The powdered cellulose used in the present invention has a permeability _T30 of 20% in a permeability test in which the powdered cellulose is made into a 0.5% by mass aqueous dispersion and is allowed to stand for 30 minutes at 25°C and standard atmospheric pressure conditions. It is important that the content is less than 0.1%, preferably 0.1% or more and 15% or less, more preferably 0.1% or more and 10% or less, even more preferably 0.1% or more and 5% or less. When the permeability _T30 of the powdered cellulose is within this range, the permeability hardly changes because the sedimentation of the powdered cellulose in the aqueous dispersion occurs only to a certain extent, and therefore the permeability is relatively low. It can be considered that fine fibers are contained in an appropriate balance, and the dough of the meat-like composition obtained using the additive for the meat-like composition containing such powdered cellulose has a fine texture. It has a texture, is easy to put together, and has excellent water retention, so it has excellent texture, moldability, and storage stability. In addition, the processed meat-like food obtained by molding and heating this meat-like composition can be imparted with grill marks without breaking, and is excellent in retaining juiciness such as meat juiciness. If the permeability T ₃₀ of the powdered cellulose is too large than the upper limit of this range, there is a concern that the fine texture and storage stability will be poor due to the small amount of fine fibers.

By controlling the conditions of the permeability test, the sedimentation property of the powdered cellulose can be determined from the permeability value obtained. The sedimentation properties of cellulose are affected by fibrillation of cellulose. Therefore, by conducting a permeability test under appropriate conditions, the fiber state of cellulose can be comprehensively judged from the obtained permeability value. The fibrous state of cellulose affects various properties such as the hardness, shape retention (cohesiveness), and water retention of the livestock meat-like composition when used in the livestock meat-like composition.

The permeability in this specification can be measured, for example, by conducting a permeability test using an in-liquid dispersion stability evaluation device (Turbiscan LAB, manufactured by Eiko Seiki Co., Ltd.). Specifically, after pouring the aqueous dispersion for measurement into a glass test tube (diameter 25 mm), incident light with a wavelength of 880 nm is irradiated to a position 15 mm from the bottom of the measurement sample in the test tube, and the transmitted light is measured. By detecting the light, the transmitted light intensity (%) can be determined as the transmittance. Note that the transmittance T ₃₀ indicates the transmittance at a height of 15 mm after a sample is placed in a test tube and left to stand for 30 minutes.

The powdered cellulose used in the present invention is further expressed by the following formula (1) from the viewpoint of suppressing initial sedimentation, containing finer fibers, and further improving the texture, shape retention, and storage properties of the meat-like composition. The initial transmittance Rs is preferably less than 15%, more preferably 1% or more and 14% or less, even more preferably 5% or more and 12% or less.
Rs=(T ₅ - T ₀ )/(T ₃₀ - T ₀ )×100...(1)
(However, T ₀ is the permeability at a height of 15 mm immediately after the aqueous dispersion is placed in a test tube, and T ₅ is the permeability at a height of 15 mm after the aqueous dispersion is placed in a test tube and left to stand for 5 minutes. ( _T30 is the permeability at a height of 15 mm after the aqueous dispersion is placed in a test tube and left to stand for 30 minutes.)

The powdered cellulose used in the present invention can be obtained by pulverizing pulp obtained by acid-hydrolyzing pulp raw material with mineral acids such as hydrochloric acid, sulfuric acid, or nitric acid, or by mechanically pulverizing pulp that has not been subjected to acid-hydrolyzing treatment. can.

Such pulp raw materials include pulp derived from hardwood, pulp derived from softwood, pulp derived from linters, pulp derived from non-wood, etc., and are not particularly limited.

In addition, in the present invention, the pulping method (cooking method) is not particularly limited, and examples include sulfite cooking method, kraft cooking method, soda quinone cooking method, organosolve cooking method, etc. Among these, kraft pulp is preferred from an environmental point of view.

The pulp raw material of the present invention may be either wet pulp in the form of a slurry or dry pulp made by dehydrating and drying the slurry and forming a sheet, but is not particularly limited.Dry pulp (pulp sheet) is preferred for ease of handling. It is preferable to use

The average particle diameter of the powdered cellulose obtained in this way is not particularly limited, but from the viewpoint of easily obtaining shape retention when used in foods, and improving the texture due to the increased fiber texture peculiar to cellulose fibers. From the viewpoint of suppressing the decrease, the average particle diameter is preferably 5 to 75 μm. If the average particle size of the powdered cellulose is smaller than the above lower limit, the cellulose fibers are so fine that it will be difficult to obtain shape retention when used in foods, and if it is larger than the above upper limit, the cellulose fibers will not be felt. This may cause the texture to deteriorate.

The particle size distribution of the powdered cellulose used in the present invention is not particularly limited, but from the viewpoint of suppressing powder dust and improving handling properties, the accumulation distribution calculated from the particle size distribution is a powdery cellulose with a particle size of 100 μm or more. Cellulose is in the range of 0 to 45.0 volume%, powdered cellulose with a particle size of 200 μm or more is in the range of 0 to 25.0 volume%, and powdered cellulose with a particle size of 300 μm or more is in the range of 0 to 12.0 volume. % or less, and the powdered cellulose having a particle size of 600 μm or more is preferably in the range of 0 to 2.0 volume % or less.

The average particle size and particle size distribution of the powdered cellulose can be measured using, for example, a laser diffraction particle size distribution measuring device (Mastersizer 2000, manufactured by Spectris Co., Ltd.). A laser scattering method is used as the measurement principle, and the particle size distribution is expressed as an accumulation distribution, and the value at which the accumulation distribution is 50% is defined as the average particle diameter.

The powdered cellulose used in the present invention is not particularly limited, but preferably has an average degree of polymerization of 100 to 2,500, a crystallinity of 60 to 90%, and an average fiber length of 0. It is preferably 1 to 1.0 mm.
The average degree of polymerization can be determined by the viscosity measurement method using copper ethylenediamine described in the 16th Edition Japanese Pharmacopoeia Manual, Crystalline Cellulose Confirmation Test (2). Confirmation test for crystalline cellulose For areas that cannot be measured using the method described in (2), measure the intrinsic viscosity using, for example, a fully automatic viscosity measurement system for pulp and polymers, RPV-1 (manufactured by RHEOTEK). Examples include a method of deriving from the equation [η]=0.909×DP0.85 (formula (2) in the literature) described in "/SO2-AMINE DIMETHYLSULFOXIDE SOLUTION" (Isogai et al., 1998).
Crystallinity can be determined by measuring X-ray diffraction of a sample. X-ray diffraction measurements are performed by placing an appropriate amount of sample on a glass cell and using an X-ray diffraction measuring device (LabX XRD-6000, manufactured by Shimadzu Corporation). The crystallinity is calculated by the method of (L. Segal, J. J. Greely, etal, Text. Res. J., 29, 786, 1959) and the method of K. Kamide et al., Polymer J., 17,909,1985), and using the diffraction intensity at 2θ = 10° to 30° in the X-ray diffraction diagram as the baseline, the diffraction intensity of the 002 plane at 2θ = 22.6° and the diffraction intensity at 2θ = 18.5° It is calculated from the diffraction intensity of the amorphous part using the following formula.
Xc=(I002c−Ia)/I002c×100
Xc = Cellulose crystallinity (%)
I002c: 2θ = 22.6°, diffraction intensity of 002 plane Ia: 2θ = 18.5°, diffraction intensity of amorphous portion The average fiber length can be measured using, for example, a fiber tester (manufactured by Lorentzen & Wettre). can. In the present invention, the average fiber length refers to a length-weighted average fiber length.

The powdered cellulose used in the present invention is not particularly limited, but has an apparent specific gravity of 0.1 to 0.6 g from the viewpoint of being able to improve texture or more effectively exhibit water retention in livestock meat-like compositions. /mL is preferred, a range of 0.1 to 0.45 g/mL is more preferred, and a range of 0.15 to 0.4 g/mL is even more preferred. The apparent specific gravity may be measured according to a conventional method.

<Additives for livestock meat-like compositions>
The additive for the livestock meat-like composition of the present invention is not particularly limited as long as it contains powdered cellulose having a permeability _T30 of less than 20% as determined by a permeability test conducted under specific conditions.

The powdered cellulose used in the present invention contains the raw material of the powdered cellulose and other organic and/or inorganic components singly or in combination for the purpose of imparting functionality or improving functionality, within a range that does not impair the effects of the present invention. It is also possible to mix and pulverize the above in any ratio. Further, it is also possible to perform chemical treatment within a range that does not significantly impair the degree of polymerization of the natural cellulose used as a raw material.

<Animal meat-like composition>
The livestock meat-like composition of the present invention is characterized by containing a plant-derived protein and the aforementioned additive for livestock meat-like compositions. Since the additive for livestock meat-like compositions of the present invention has excellent water retention, the livestock meat-like compositions to which it is added are inhibited from mold growth.

The amount of the additive for livestock meat-like composition added to the livestock meat-like composition is not particularly limited as long as it does not impair the effects of the present invention, but from the viewpoint of obtaining a meat-like texture, the total mass of the livestock meat-like composition The additive for livestock meat-like compositions is preferably added in an amount of 2 to 5% by mass, more preferably 2.5 to 4% by mass. If the amount added is too much than the above upper limit, the animal meat-like composition may have a sticky feel, which may result in poor workability during molding, and the animal meat-like processed food obtained by heating may There is a risk that it will become too hard and the texture will be poor. If the amount added is too small than the above lower limit, it may be difficult to obtain a meat-like texture. Furthermore, in order to obtain a meat-like texture, it is preferable to add 2 to 5% by mass of an additive for a livestock meat-like composition to the livestock meat-like composition (soybean curd).
In addition, from the viewpoint of being able to effectively suppress the generation of mold, it is preferable to add 1 to 10% by mass of the additive for the livestock meat-like composition based on the total mass of the livestock meat-like composition (soybean curd). More preferably 2 to 5% by mass.

<Plant-derived protein>
The plant-derived protein used in the present invention includes, for example, oil seeds such as soybean, pea, rapeseed, cottonseed, peanut, sesame, safflower, sunflower, corn, safflower, and coconut, or rice, barley, Protein materials derived from grain seeds such as wheat, and their extracted and processed proteins, such as rice glutelin, barley prolamin, wheat prolamin, wheat gluten, soy globulin, soy albumin, peanut albumin, etc., and their heat treatment, acid treatment, Examples include alkali treatment and enzyme-treated protein. Soybean protein is preferred in terms of availability and economy. In addition, the soy protein referred to here may be any material containing protein derived from soybeans, such as whole soybeans, halved soybeans, reduced-fat soybeans, defatted soybeans, water-containing ethanol-washed or acidic soybeans, etc. Examples include concentrated soybean protein obtained by concentrating the protein by washing with water, etc., as well as isolated soybean protein or soybean milk, hydrolysates thereof, okara, whey, etc., and at least one of these can be selected. Among these, defatted soybeans are particularly preferred because of their excellent economic efficiency.

The properties of such plant-derived proteins are not particularly limited, and can be appropriately selected from granules, powders, pastes, fibers, etc. depending on the properties required for the meat-like composition. The plant-derived protein used in the present invention includes powdered substances with a particle size of less than 500 μm from the viewpoint of improving the texture of processed meat-like foods obtained using the animal-meat-like composition and interacting with powdered cellulose. It is preferable that the protein contains a powdery substance (powdered protein) having a particle size of 10 μm or more and less than 200 μm. As such a powdered soybean protein, a commercially available one can also be used.
A molded product obtained by kneading powdered or paste-like plant-derived protein with an appropriate amount of water is called an emulsion card, and in particular, soybean curd obtained from soybean protein is preferably used in combination as a binder for granular soybean protein. .

The livestock meat-like composition of the present invention preferably has a livestock meat material content of 30% by mass or less.

In the present invention, the livestock materials include livestock (pigs, cows, sheep, goats, horses, etc.), poultry (chickens, quail, ducks, ducks, ducks, geese, turkeys, etc.), deer, wild boars, and other birds and animals. It means meat material. Note that the livestock meat material includes not only so-called meat (muscle) but also tissues commonly used in processed livestock foods such as skin, fat, sinew, cartilage, internal organs, and blood.

The meat-like composition of the present invention can reproduce an excellent meat-like texture without containing any meat material. In order to obtain the advantage that even people who do not eat animal meat for various reasons can eat it, it is preferable to keep the content of animal meat ingredients as low as possible, for example, the content of animal meat ingredients is 20% by mass or less. The content is more preferably 10% by mass or less, and even more preferably 10% by mass or less. Further, it is more preferable that the material does not contain any livestock meat material (the content of livestock meat material is 0% by mass). However, in order to keep the cost, supply stability, and quality stability of livestock meat materials constant, livestock meat materials can be contained within a certain level.

The plant-derived protein and powdered cellulose contained in the livestock meat-like composition of the present invention preferably have a range of plant-derived protein: powdered cellulose = 60 to 99% by mass: 1 to 40% by mass, and plant-derived protein: powdered cellulose = 70 to 98% by mass: The range of 2 to 30% by mass is more preferable, and the range of plant-derived protein: powdered cellulose = 80 to 95% by mass: 5 to 20% by mass is even more preferred (however, the range of plant-derived protein and powdered cellulose is 80 to 95% by mass). (The total mass of cellulose is 100% by mass). By satisfying this range, it is possible to exhibit an excellent meat-like texture, and it is also possible to improve workability due to superior water retention.

There are no particular restrictions on the other raw materials used in the livestock meat-like composition of the present invention, and other additives may be used in accordance with the desired flavor, texture, physical properties, appearance, etc., as with normal livestock processed foods. I can do it. For example, thickeners such as methylcellulose, vegetables, animal proteins other than meat materials (eggs, dairy products, etc.), seasonings, flours including bread crumbs, starches, dietary fiber, polysaccharide thickeners, fats and oils, sugars. , salts, spices, coloring agents, preservatives, etc. can be used.
Among these, methylcellulose can impart a good elastic texture to the meat-like processed food obtained using the meat-like composition, and is therefore preferably used in combination.

The methylcellulose contained in such a livestock meat-like composition is preferably adjusted to a range of powdered cellulose: methylcellulose = 10 to 90% by mass: 90 to 10% by mass, and powdered cellulose: methylcellulose = 30 to 90% by mass. A range of 90% by mass: 70 to 10% by mass is more preferred, and a range of powdered cellulose: methyl cellulose = 50 to 90% by mass: 10 to 50% by mass is even more preferred.
By blending methylcellulose within this range, it is possible to achieve the effects of the present invention while providing more elasticity and a meat-like texture.

In addition, the livestock meat-like composition of the present invention preferably contains plant-derived protein in an amount of 30% by mass or more based on the total solid content, more preferably 40% by mass or more, and still more preferably 45% by mass or more. preferable. The upper limit is preferably 90% by mass or less, more preferably 80% by mass or less, and even more preferably 70% by mass or less. In the livestock meat-like composition, it is preferable to use an appropriate amount of the above-mentioned additives in addition to the plant-derived protein, since it is possible to reproduce the texture and flavor more similar to livestock meat.

Each of the aforementioned raw materials of the meat-like composition of the present invention can be kneaded. There are no particular restrictions on the kneading method, but in order to obtain excellent meat-like texture and water retention, it is particularly preferable to knead the powdered cellulose into the plant-derived protein as uniformly as possible.

<Meat-like processed food>
The livestock meat-like composition of the present invention thus obtained can be molded into various shapes, and a livestock meat-like processed food can be obtained by heat treatment. Examples of such meat-like processed foods include sausages, hamburgers, meatballs, pressed ham, chopped ham, salami, nuggets, minced meat cutlets, cabbage rolls, meatloaf, terrines, meatballs, meat buns, gyoza, shumai, and shaped meat. Can be mentioned.

The additive for livestock meat-like compositions of the present invention has a permeability T ₃₀ obtained by a permeability test in which the additive is made into a 0.5% by mass aqueous dispersion and left to stand for 30 minutes at 25°C and standard atmospheric pressure conditions. Since it contains less than 20% of powdered cellulose, a meat-like composition using this has excellent water retention and fine texture, and has excellent workability during molding and shape retention after molding. will improve. In addition, the processed meat-like food obtained by molding and heating this meat-like composition can be imparted with grill marks without crumbling, and is excellent in retaining juiciness such as meat juice, and has an excellent texture. It is. In addition, the additive for livestock meat-like compositions of the present invention containing such powdered cellulose is compatible with powdered proteins having a particle size of less than 500 μm, and by adding them to these, the resulting livestock meat-like compositions are Excellent water retention and fine texture of the fabric.

The present invention will be explained in detail below using Examples, but the present invention is not limited to the Examples described below. In addition, unless the method of measuring/calculating each numerical value in each example is particularly described, it was measured/calculated by the method described in the specification.

(Permeability test)
The powdered cellulose obtained in the production example was adjusted to 0.5% by mass with pure water and stirred at 500 rpm for 30 seconds to prepare a measurement sample. After quickly removing the stirrer, 15 mL of the prepared measurement sample was poured into a cylindrical glass cell with a diameter of 25 mm, and incident light with a wavelength of 880 nm was placed at a height of 15 mm from the bottom of the measurement sample in the cell. Irradiated. The transmitted light with respect to the incident light was detected and the transmitted light intensity (%) was measured, which was defined as the transmittance. The permeability test was performed on the measurement sample prepared as described above at 25° C. and standard atmospheric pressure using a liquid dispersion stability evaluation device (Turbiscan Lab, manufactured by Hideko Seiki). The transmittance at 15 mm from the bottom of the cell immediately after pouring the measurement sample into the cell (T ₀ ), the transmittance at 15 mm from the bottom of the cell after standing for 5 minutes (T ₅ ), and the transmittance at 15 mm from the bottom of the cell after standing for 30 minutes. The transmittance (T ₃₀ ) at 15 mm from the bottom was measured.
Furthermore, the initial transmittance Rs expressed by the following formula (1) was calculated from the obtained transmittance.
Rs=(T ₅ - T ₀ )/(T ₃₀ - T ₀ )×100...(1)

(Manufacturing example 1)
The chlorine-free bleached pulp was subjected to a hydrolysis reaction at 95° C. for 2 hours at a pulp concentration of 5.5% and a hydrochloric acid concentration of 0.1N. After the hydrolysis reaction was completed, the mixture was neutralized with sodium hydroxide, washed with industrial water, and then deliquified. This was dehydrated so that the solid content became 25% or more, and air-dried in a dryer at an outlet drying temperature of 100° C. to obtain an acid-hydrolyzed pulp. The obtained acid-hydrolyzed pulp was mechanically pulverized and classified as appropriate using a hammer mill (manufactured by Hosokawa Micron Corporation, Micro Pulperizer AP-S type), and then further mechanically crushed and classified using a jet mill (manufactured by Aisin Nano Technologies, Nano Pulperizer). jet miser), average particle diameter 10.0 μm, transmittance T ₀ = 0.02%, T ₅ = 0.04%, T ₃₀ = 0.19%, initial transmittance Rs = 11.8%. Powdered cellulose A was obtained.

(Examples 1-3, Comparative Examples 1-2)
Cold water was added to soybean protein (New Fuji Pro SHE, manufactured by Fuji Oil Co., Ltd.) at the blending ratio shown in Table 1 (total amount 100 g) and stirred. Once thoroughly mixed, canola oil was added little by little while stirring to emulsify the mixture to form an emulsion curd. It was packed in a bag and stored in a refrigerator for more than 3 hours to obtain emulsified soybean curd.
Using the obtained soybean curd, mix soybean curd, granular soybean protein dissolved in an appropriate amount of water, sautéed onions, shortening, powdered cellulose A, methyl cellulose, and Other materials exhibiting the liquid properties listed in Table 2 were added and thoroughly stirred.
Thereafter, the remaining materials exhibiting the powder properties listed in Table 2 were added and stirred thoroughly until the mixture became sticky, to obtain a livestock meat-like composition.
The obtained meat-like composition was divided into 80 g/piece and molded into hamburger shapes.
Heat for 1 minute on an iron plate at a temperature of 220°C to give grill marks on both sides of the hamburger-shaped livestock meat-like composition 1, and then steam it in a convection oven (temperature 85°C/15 minutes) without adding livestock meat ingredients. Meatless hamburgers of Examples 1 to 3 and Comparative Examples 1 to 2 were obtained. The following evaluations were performed on the obtained meatless hamburgers and meat-like compositions. The results are shown in Table 2.

<Workability during molding>
While kneading the meat-like composition in an aluminum bowl with hands wearing rubber gloves, the amount of adhesion to the wall of the aluminum bowl and the amount of adhesion to the rubber gloves was visually checked and judged based on the following criteria.
◎: Due to strong water retention, the meat-like composition easily aggregates, and the amount of adhesion to the aluminum bowl wall and rubber gloves is small.
〇: Water-retentive, the meat-like composition is easily aggregated, and adhesion to the aluminum bowl wall and rubber gloves is suppressed.
Δ: The cohesion of the meat-like composition was somewhat poor, and some adhesion to the aluminum bowl wall and rubber gloves was observed.
×: Water retention is poor and the meat-like composition is sticky, so adhesion can be seen on the aluminum bowl wall and rubber gloves.

<Shape retention (before baking)>
The meat-like composition was evaluated in terms of elasticity and the like when manually molded into a hamburger shape, using Comparative Example 2 as a standard, and based on the following criteria.
◎: Improved elasticity, firm hardness, and high shape retention.
○: Improved elasticity and high shape retention.
Δ: Elasticity is improved, but the meat-like composition is somewhat soft.
×: Elasticity, hardness, etc. were equivalent to the standard value.

<Shape retention (after baking)>
The top and side surfaces of the hamburgers obtained by heating were visually observed to confirm whether the shape was deformed during the grilling process on an iron plate.
◎: Does not lose its shape and retains its shape.
○: There is almost no deformation and the shape is maintained.
△: Some deformation is seen on the sides, but the shape is maintained.
×: The shape has changed, such as the sides being deformed and slightly expanding laterally.

<Hardness of hamburger>
The obtained meatless hamburger steak was taste-tested by 20 panelists, and the texture was divided into 5 levels based on hardness, and the average value was calculated as a sensory evaluation of hardness. In the sensory evaluation, Comparative Example 2 is set as 0 (standard), and the harder the material feels, the higher the value becomes.

<Hamburger texture>
The obtained meatless hamburger steak was sampled by five panelists, and the texture was evaluated based on the following criteria, and the average thereof was calculated.
◎: You can feel the smoothness and juiciness of the dough, and the texture is excellent.
○: The texture is smooth and juicy, and the texture is typical of a hamburger steak.
△: The dough has some smoothness and juiciness, but it feels sticky.
×: The texture is not smooth or juicy, and the texture is slimy.

※粒状大豆たんぱく・・・ニューフジニック２５Ｎ：ニューフジニック４３Ｎ＝７：３配合

*Granular soy protein...New Fujinic 25N: New Fujinic 43N = 7:3 combination

As can be seen from Table 2, the livestock meat-like compositions of Examples 1 to 3 to which the additive for livestock meat-like compositions containing powdered cellulose having a specific permeability range of the present invention were added had improved workability and maintenance during molding. It has excellent shapeability, and the hamburger steak obtained by molding and heating this meat-like composition has a fine texture and juiciness, and has excellent texture.

(Examples 4-5, Comparative Example 3, Reference Example 1)
Soybean curd was obtained in the same manner as in Example 1 using the blending ratios shown in Table 1. The obtained soybean curd was blended at the blending ratio shown in Table 3 (total amount 100 g) and thoroughly kneaded to obtain a livestock meat-like composition. The obtained meat-like composition was placed in a deaerated sealed container and stored for 50 days at a temperature of 4° C. and a humidity of 40%.

After storage, the meat-like composition was visually checked for the presence or absence of mold growth, and evaluated using the following criteria. The results are shown in Table 3.
○: No mold growth observed.
△: Growth of mold was confirmed in some parts.
×: A large amount of mold was observed to grow overall.

As can be seen from Table 3, the livestock meat-like compositions of Examples 4 and 5 to which the additive for livestock meat-like compositions containing powdered cellulose having a specific permeability range of the present invention were added were the comparative examples to which only methylcellulose was added. Compared to No. 3, mold growth after storage was suppressed.

Claims (6)

An additive for a meat-like composition comprising powdered cellulose,
The powdered cellulose, when made into a 0.5% by mass aqueous dispersion, has a permeability T ₃₀ of less than 20% as determined by a permeability test in which it is allowed to stand for 30 minutes at 25°C and standard atmospheric pressure conditions. An additive for livestock meat-like compositions, characterized by: The additive for livestock meat-like compositions according to claim 1, wherein the powdered cellulose further has an initial permeability Rs expressed by the following formula (1) of less than 15%.
Rs=(T ₅ - T ₀ )/(T ₃₀ - T ₀ )×100...(1)
(However, T ₀ is the permeability at a height of 15 mm immediately after the aqueous dispersion is placed in a test tube, and T ₅ is the permeability at a height of 15 mm after the aqueous dispersion is placed in a test tube and left to stand for 5 minutes. ( _T30 is the transmittance at a height of 15 mm after the aqueous dispersion is placed in a test tube and left to stand for 30 minutes.) A livestock meat-like composition comprising a plant-derived protein and the additive for livestock meat-like compositions according to claim 1 or 2. The livestock meat-like composition according to claim 3, wherein the plant-derived protein is soybean protein. 4. The livestock meat-like composition according to claim 3, wherein the plant-derived protein includes a powder having a particle size of less than 500 μm. The livestock meat-like composition according to claim 3, characterized in that the content of the livestock meat material is 30% by mass or less.