JP5230630B2 - 繊維状食物材料 - Google Patents
繊維状食物材料 Download PDFInfo
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- JP5230630B2 JP5230630B2 JP2009531333A JP2009531333A JP5230630B2 JP 5230630 B2 JP5230630 B2 JP 5230630B2 JP 2009531333 A JP2009531333 A JP 2009531333A JP 2009531333 A JP2009531333 A JP 2009531333A JP 5230630 B2 JP5230630 B2 JP 5230630B2
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- shear
- caseinate
- protein
- fibrous
- fat
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/222—Texturising casein
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- General Preparation And Processing Of Foods (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
はせん断速度であり、ηは該溶液の(せん断)粘度、κはボルツマン定数であり及びTは温度である。該ペクレ数は、粒子のせん断誘発整列化(shear induced alignment)に、又はこの場合はミセルタンパク質に関する主要パラメーター(すなわち粒子サイズ及びせん断速度)をまとめる。ペクレ数が、Ca−及びNa−カゼイネートについてのスケール則(scaling rule)として適用される場合、せん断流動によりNa−カゼイネートが影響されるであろうところのせん断速度が予測されることができる:
)を仮定すると、Na−カゼイネートにおける整列化を誘発する為に必要とされるせん断速度は、Ca−カゼイネートと比較して約2.5・102倍大きいことが推定されうる。
の値(>>1)を超えるべきである(Forster, S., Konrad, M. & Lindner, P. (2005). Shear thinning and orientational ordering of wormlike micelles. Physical Review letters, 94(1), 17803-17801-17804)。相互作用を含む以下のスケール則が次に適用可能である:
1.せん断及び酵素的架橋に起因する繊維形成は、例えば異方性構造物を得るための存在する対イオン及びタンパク質濃度(これらは大きな程度でレオロジー挙動に影響する)により影響される。
2.せん断により誘発された構造物形成は、もし出発材料がせん断による秩序化にとって感受性であるならば、最も発生しそうである。Na−カゼイネートと比較したCa−カゼイネートにおけるより大きなミセル状構造要素及び顕著な引力相互作用は、構造形成において発見される違いを説明する。一般に、本発明の知識により、該タンパク質に依存して、イオン濃度(例えばカルシウムカゼイネートの場合はカルシウムなど)も、得られる異方性を決定するであろうことは当技術分野の当業者に明白であろう。
3.産業的に関連のあるタンパク質混合物は、せん断により誘発される構造形成、例えば構造物の種類及びレオロジー挙動などを研究する為にしばしば用いられるモデル材料との類似性を示すと思われる。後者の挙動において観察される主な類似性は、非単調の流動挙動、有意な法線応力、及び引力相互作用であった。それとともに、レオロジー測定が、タンパク質の構造物形成能力を分析するのに有用であることを示す。本発明の知識により、緩和時間及びシアーシニング(shear thinning)又はシアーシックニング(shear thickening)のようなパラメータが、過度の実験無く、本発明に従う階層的繊維状構造物を得る為のタンパク質懸濁物の潜在的適合性を評価する為に用いられることができることが理解されるであろう。
。また、変形パラメーターDが、楕円体の最大軸長(Lmax)及び最小軸長(Lmin)から計算された:D=(Lmax−Lmin)/(Lmax+Lmin)。脂肪滴直径及びDの累積分布に基づき、平均累積分布が構築された。
。クリープ曲線は、6要素Burgersモデルにより分析され、これはやわらかい固体材料の粘弾性特性を説明する為に適当であると証明されている(Edwards et al., Rheologica Acta. 40 (2001) 142-153を参照されたい)。該モデルは、マックスウェル要素と2つのKelvin−Voigt要素とを、順次含む:
瞬間コンプライアンスJ1は1/G1に等しく、粘性流動は、t/η1により表され、及び、該等式の残り(2つのKelvin−Voigt要素)は遅延(retarded)コンプライアンスを表す。実施例において、本発明者らは、種々のせん断され且つ架橋された材料の間を区別する為に、J、η1及び遅延時間τ2(=G2/η2)及びτ3(=G3/η3)に注目した。
を適用することにより決定された。n歪みが1の値を超えるとき、該試料は歪み硬化を示す。
比 平行/垂直
Claims (21)
- 食用タンパク質懸濁物を、単純せん断流動及びせん断の間に酵素的架橋に付すことを含む、階層的な繊維状食物構造物を調製する方法であって、前記食用タンパク質がカゼインに基づくものである、前記方法。
- 該食用タンパク質がカルシウムカゼイネートである、請求項1の方法。
- 該酵素的架橋が、トランスグルタミナーゼを用いて実施される、請求項2の方法。
- 脂肪が該懸濁物中に存在する、請求項1〜3のいずれか1項の方法。
- 多糖を該懸濁物に添加することをさらに含む、請求項1〜4のいずれか1項の方法。
- 該懸濁物が、0.1〜10重量%の、乳酸ナトリウム、クエン酸ナトリウム、リン酸ナトリウム及び、カルシウム結合の為の同程度の親和性を有する他の塩から選ばれる塩をさらに含む、請求項1〜5のいずれか1項の方法。
- 該塩が、安息香酸ナトリウム、D−乳酸ナトリウム、クエン酸ナトリウム、及びポリリン酸三ナトリウムからなる群から選ばれる、請求項6の方法。
- ミクロスケール及びマクロスケールでの異方性を有する、繊維状の階層的食用タンパク質構造物であって、前記食用タンパク質がカゼインに基づくものである、前記構造物。
- ミクロスケールでの異方性繊維形態を有するゆるい繊維状の食用タンパク質粒子であって、前記食用タンパク質がカゼインに基づくものである、前記粒子。
- 請求項1〜7のいずれか1項の方法により得られる、請求項8又は9の繊維状構造物。
- トランスグルタミナーゼにより架橋されたカゼイネートに基づく、請求項8〜10のいずれか1項の繊維状構造物。
- 少なくとも6の降伏応力比σ平行/σ垂直を有する、請求項8〜11のいずれか1項の繊維状構造物。
- 食物の製造において、請求項8〜12のいずれか1項の構造物を使用する方法。
- 該階層的構造物が、肉又は魚様構造物を形成する為に用いられる、請求項13の方法。
- 該ゆるい繊維状粒子が、該食物の粘性及び/又はチクソトロピー性及び/又は流動挙動を調節する為に用いられる、請求項13又は14の方法。
- 脂肪が、最大で30重量%の量で該懸濁物中に存在する、請求項1〜3のいずれか1項の方法。
- 脂肪が、最大で20重量%の量で該懸濁物中に存在する、請求項1〜3のいずれか1項の方法。
- キサンタン、カラギーナン、ガラクトマンナン、グアーガム、タラガム、キャロブビーンガム、アラビアガム、ペクチン、カルボキシメチルセルロース、メチルセルロース及びヒドロキシプロピルセルロールを包含するセルロース、並びに加工デンプンを包含するデンプンからなる群から選ばれる多糖を該懸濁物に添加することをさらに含む、請求項1〜4のいずれか1項の方法。
- 該懸濁物が、0.1〜4重量%の、乳酸ナトリウム、クエン酸ナトリウム、リン酸ナトリウム及び、カルシウム結合の為の同程度の親和性を有する他の塩から選ばれる塩をさらに含む、請求項1〜5のいずれか1項の方法。
- 少なくとも7の降伏応力比σ 平行 /σ 垂直 を有する、請求項8〜11のいずれか1項の繊維状構造物。
- 少なくとも8の降伏応力比σ 平行 /σ 垂直 を有する、請求項8〜11のいずれか1項の繊維状構造物。
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NL2014641B1 (en) | 2015-04-14 | 2016-12-20 | Darling Ingredients Int Holding B V | Protein fibres. |
WO2017154992A1 (ja) * | 2016-03-10 | 2017-09-14 | 味の素株式会社 | 植物蛋白質含有食品の製造方法 |
FI128624B (en) * | 2016-12-22 | 2020-09-15 | Valio Oy | Thermostable milk protein product and method for its preparation |
FI128930B (en) * | 2016-12-22 | 2021-03-31 | Valio Oy | Plant-based protein product and method for its preparation |
US11737476B2 (en) | 2018-01-17 | 2023-08-29 | The Hershey Company | Formulations and methods of preparing products with meat-like texture with plant-based protein sources |
EP3952661A1 (en) * | 2019-04-10 | 2022-02-16 | Société des Produits Nestlé S.A. | Meat analogues and meat analogue extrusion devices and methods |
KR102278063B1 (ko) * | 2019-04-24 | 2021-07-15 | 주식회사 신세계푸드 | 육류를 포함하지 않은 패티 조성물, 육류를 포함하지 않은 패티 제조방법, 육류를 포함하지 않은 패티 및 이를 포함하는 햄버거 |
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IL90063A0 (en) * | 1988-04-29 | 1989-12-15 | Kraft Inc | Microfragmented anisotropic poly-saccharide/protein complex dispersions |
JPH02276541A (ja) * | 1989-04-19 | 1990-11-13 | Nagase Sangyo Kk | 蛋白質繊維組織物の製造方法 |
DD300261A7 (de) * | 1989-09-25 | 1992-06-04 | Inst Hochseefischerei | Verfahren zur Herstellung anisotoper Strukturate mit muskelähnlicher Struktur- und Texturmerkmalen aus zerkleinertem Muskelgewebe von Kalt- und Warmblütern |
EP0572987B1 (en) * | 1992-06-02 | 1999-08-25 | Ajinomoto Co., Inc. | Process for producing bound-formed food |
JP3635801B2 (ja) * | 1996-08-01 | 2005-04-06 | 味の素株式会社 | 乳ホエイ蛋白含有粉末及びこれを使用した加工食品 |
US6106913A (en) * | 1997-10-10 | 2000-08-22 | Quantum Group, Inc | Fibrous structures containing nanofibrils and other textile fibers |
EP1085023A1 (en) * | 1999-09-20 | 2001-03-21 | Nederlandse Organisatie Voor Toegepast-Natuurwetenschappelijk Onderzoek Tno | Partially crosslinking proteins with transglutaminase |
DK1249176T3 (da) * | 2001-04-09 | 2006-03-27 | Kraft Foods R & D Inc | Fremgangsmåde til inkorporering af valleprotein i levnedsmidler |
DE60223762T2 (de) * | 2001-08-10 | 2008-10-23 | Unilever N.V. | Zusammensetzung enthaltend Diätfasern |
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2007
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- 2007-10-03 WO PCT/NL2007/050478 patent/WO2008041845A1/en active Application Filing
- 2007-10-03 ES ES07834616.0T patent/ES2488465T3/es active Active
- 2007-10-03 KR KR1020097009182A patent/KR20090094237A/ko not_active Application Discontinuation
- 2007-10-03 CA CA002665893A patent/CA2665893A1/en not_active Abandoned
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Publication number | Publication date |
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CY1115855T1 (el) | 2017-01-25 |
RU2009116439A (ru) | 2010-11-10 |
EP2083637A1 (en) | 2009-08-05 |
ES2488465T3 (es) | 2014-08-27 |
AU2007302872A1 (en) | 2008-04-10 |
JP2010505412A (ja) | 2010-02-25 |
WO2008041845A1 (en) | 2008-04-10 |
DK2083637T3 (da) | 2014-08-18 |
CA2665893A1 (en) | 2008-04-10 |
EP2083637B1 (en) | 2014-06-18 |
US20100074989A1 (en) | 2010-03-25 |
KR20090094237A (ko) | 2009-09-04 |
AU2007302872B2 (en) | 2013-04-18 |
RU2478300C2 (ru) | 2013-04-10 |
NZ575996A (en) | 2012-02-24 |
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