JP6759103B2 - ひき肉レプリカ - Google Patents
ひき肉レプリカ Download PDFInfo
- Publication number
- JP6759103B2 JP6759103B2 JP2016559955A JP2016559955A JP6759103B2 JP 6759103 B2 JP6759103 B2 JP 6759103B2 JP 2016559955 A JP2016559955 A JP 2016559955A JP 2016559955 A JP2016559955 A JP 2016559955A JP 6759103 B2 JP6759103 B2 JP 6759103B2
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- Prior art keywords
- oil
- meat
- acid
- flavor
- protein
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- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 238000004804 winding Methods 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
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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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/02—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from meat
-
- 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
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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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
- 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
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- C07K14/795—Porphyrin- or corrin-ring-containing peptides
- C07K14/805—Haemoglobins; Myoglobins
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/165—Yeast isolates
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N15/00—Mutation or genetic engineering; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification; Use of hosts therefor
- C12N15/09—Recombinant DNA-technology
- C12N15/63—Introduction of foreign genetic material using vectors; Vectors; Use of hosts therefor; Regulation of expression
- C12N15/79—Vectors or expression systems specially adapted for eukaryotic hosts
- C12N15/80—Vectors or expression systems specially adapted for eukaryotic hosts for fungi
- C12N15/81—Vectors or expression systems specially adapted for eukaryotic hosts for fungi for yeasts
- C12N15/815—Vectors or expression systems specially adapted for eukaryotic hosts for fungi for yeasts for yeasts other than Saccharomyces
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/10—Transferases (2.)
- C12N9/1025—Acyltransferases (2.3)
- C12N9/1029—Acyltransferases (2.3) transferring groups other than amino-acyl groups (2.3.1)
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/88—Lyases (4.)
Description
肉の生地は、単離された植物タンパク質および任意選択の食用の繊維状構成成分、任意選択の矯味剤、および任意選択の非動物脂肪を混合し、水またはブロスなどの水性構成成分を、混合物に加え、手動でもしくは機械的に練り合わせてまたは別の方法で混合し、生地を形成することにより調製することができる。植物タンパク質および繊維状構成成分の混合物に加える前に、水性構成成分は加熱することができる。肉の生地が形成された後、肉の生地を、150°Fから250°F(例えば、160°Fから240°F、170°Fから230°F、180°Fから220°F、または190°Fから212°F)までの温度に加熱する(例えば、蒸すまたはゆでる)。例えば、肉の生地は、炊飯器、スチームキャビネット、またはトンネルスチーマーに置くことにより蒸すことができる。肉の生地は、乾熱を加える、例えば、パン焼き器もしくはオーブンに置くことにより、または熱湯もしくはブロスに浸漬することにより加熱することができる。ブロスでゆでると、有益な風味および異臭マスキング剤を生地に吸収させることができるため、肉の生地の風味を向上することができる。質感特性はまた、調理方法の選択により調節することもできる。
本明細書に記載した食肉レプリカは、食肉レプリカ生地約5重量%から約88重量%(例えば、約10重量%から約40重量%、約25重量%から約35重量%、約40重量%から約88重量%、または45重量%から約60重量%);炭水化物系ゲル約0重量%から約40重量%(例えば、約15重量%から約25重量%);非動物脂肪約3重量%から約35重量%(例えば、約10重量%から約15重量%);矯味剤約0.00001重量%から約10重量%;結合剤約0重量%から約15重量%(例えば、約2重量%から約15重量%または約2重量%から約10重量%);ならびにヘム含有タンパク質および/または鉄塩などの鉄複合体約0.01重量%から約4重量%(例えば、約0.05重量%から約1重量%、または約0.2重量%から約2重量%)を含むことができる。矯味剤の量は、矯味剤のタイプに応じて変わり得る。いくつかの実施形態では、矯味剤は、食肉レプリカの約0.5%から約7%であり得る。例えば、フレーバー前駆物質の混合物などの矯味剤は、食肉レプリカの約0.5%から約7%(例えば、約1%から約3%;約3%から約6%;約4%から約7%)であり得る。いくつかの実施形態では、風味付け化合物などの矯味剤は、食肉レプリカの約0.00001%から約2%であり得る。
[実施例]
ダイズ(Glycine max)レグヘモグロビンC2(Uniprot KB P02236)をN−末端His6エピトープタグおよびTEV切断部位でコードする核酸を、pJexpress401ベクター(DNA2.0)にクローン化し、大腸菌(E.coli)BL21に形質転換した。形質転換細胞を、カナマイシン、0.1mM塩化第二鉄および5−アミノレブリン酸10μg/mlを補充した流加発酵(fed-batch fermentation)により増殖させた。0.3mMイソプロピルβ−D−1−チオガラクトピラノシド(IPTG)によって発現を誘導し、細胞を30℃で24時間増殖させた。細胞を遠心分離によって濃縮し、20mMリン酸カリウム(pH7.8)、100mM NaClに再懸濁させた。高圧ホモジナイゼーションによって細胞を溶解させ、遠心分離および精密ろ過によって澄ませた。レグヘモグロビンを、亜鉛によって荷電された(zinc-charged)IMACセファロース高速流動樹脂(GE Healthcare)を用いて可溶性ライセートから精製した。結合されたレグヘモグロビンは、500mMリン酸二水素カリウム、100mM NaClで樹脂を溶出させた。精製されたレグヘモグロビンを、中和させ、限外ろ過を用いて濃縮した。濃縮されたレグヘモグロビンを20mM亜ジチオン酸Naで還元した。亜ジチオン酸Naを、ダイアフィルトレーションにより除去した。レグヘモグロビン濃度を、ソーレーピーク(soret peak)吸収度によって決定し、60〜70mg/mlに調整した。最終レグヘモグロビン生成物を、液体窒素で凍結し、凍結乾燥し、−20℃で貯蔵した。レグヘモグロビンの純度(部分存在量)を、SDS−PAGEによって分析し、約80%と決定した。UV−VISスペクトル(250〜700nm)の分析によって、ヘムを負荷したレグヘモグロビンと整合したスペクトルの痕跡が明らかになった。
新鮮なホウレンソウの葉1kgを、0.1M NaClを含有するリン酸カリウム緩衝液(pH7.4)で1:1の比で Vita−prep 3 blender(Vitamix Corp、Cleveland、OH)に浸軟した。抽出を、最高設定(3HPモーター)で10分間行った。温度を30℃未満で維持した。10M NaOH溶液を用いて挽いた後、pHを7.4に調整した。ホモジネートを3500gで5分間遠心分離し、スケールで(供給量約1gpmでGEA Westfalia decanter GCE−345を用いて)条件をシミュレートした。ペレットを捨てた。次いで、遠心分離液(liquid centrate)(約1.6L)を、中空糸形式(Spectrum Laboratories Inc. Rancho Dominguez、CAのKrosFlo K02E20U−05N)の0.2μm改変されたポリエーテルスルホン(mPES)膜を用いてマイクロフィルターにかけた。残余分(約0.25L)を、抽出緩衝液約1.5Lを用いて透析ろ過した。このろ過ステップからの透過物(約3L)を、10kDa mPES膜(Spectrum Laboratories Inc. Rancho Dominguez、CAのMiniKros N02E010−05N)を用いて約0.1Lまで濃縮した。タンパク質濃縮物は、pH約7.4であった。6M塩酸などの濃酸溶液を、濃縮物にゆっくりと加えて、pHを5まで下げた。混合物を、マグネチックスタープレートまたはホモジナイザーを用いて30分間激しく撹拌し、次いで、3500gで5分間遠心分離して、オフホワイトのペレットおよび褐色の遠心分離液を得た。遠心分離液を捨て、タンパク質ペレットを脱イオン水で洗浄した。ペレットを0.05〜0.1LのDI水に再懸濁させた。溶液を、一様のスラリーに激しく混合し、10M水酸化ナトリウムなどの濃縮された基礎液を用いて、pHを11までゆっくりと上げた。得られた溶液は、清澄な黄色であった。次いで、pHを9まで下げて、清澄な混合物を維持した。生成物を、噴霧乾燥機を用いて乾燥させた、または凍結乾燥器を用いて凍結し乾燥させた。この材料を、AAOC法(AOAC、2000)によりLeco FP−528 Nitrogen Combustion Analyzer(Leco、St.Joseph、MI)を用いて分析した。タンパク質を、%窒素×6.25として算出し、タンパク質86%と算出した。得られた生成物は、わずかに脱色し、低温変性特性を保持した。
新鮮なホウレンソウの葉1kgを、8%(w/v)PEG(Carbowax Sentry PEG 8000;Dow Chemicals、Midland、MI)および0.1%(w/v)陽イオン性凝集剤(863A;Tramfloc、Inc.、Houston、TX)を含有するリン酸カリウム緩衝液(pH7.4)で1:1(w/w)の比でVita−prep 3 bender(Vitamix Corp.、Cleveland、OH)で浸軟した。抽出を、すべての時間で30℃未満の温度を維持しながら最高設定(3HPモーター)で3分間行った。挽いた後10M NaOH溶液を用いてpHを7.4まで調整した。ホモジネートを、ベンチトップ遠心分離機(Allegra X15R、SX4750ローター;Beckman Coulter、Inc.、Pasadena、CA)を用いて、3500gで5分間遠心分離した。ペレットを捨て、上澄み(約1.6L)を別々に収集した。硫酸マグネシウム七水和物の塩(K+S KALI GmbH、Kassel、Germany)を上澄みに加えて、1M濃度にした。溶液を完全に混合し、ベンチトップ遠心分離機(Allegra X15R、SX4750ローター;Beckman Coulter、Inc.)を用いて、5451gで3分間遠心分離した。3つの層が遠心分離ボトル中に形成され、残りの緑色の固体を、ペレット(約0.1L)として分離した。PEG層(約0.3L)を分離し、最上層を形成し、着色化合物および臭気化合物を選択的に分画した。次いで、中間層に残存する清澄な生成物を、中空糸形式(Spectrum Laboratories Inc.)で0.2μm改変されたポリエーテルスルホン(mPES)膜を用いてマイクロフィルターにかけた。残余分(約0.25L)を、1M硫酸マグネシウム溶液約0.75Lを用いて透析ろ過した。このろ過ステップからの透過物(約3L)を、70kDa mPES膜(Spectrum Laboratories、Inc.)を用いて約0.1Lに濃縮した。これを、5つのステップで約0.5LのDI水でさらに透析ろ過した。タンパク質濃縮物は、pH約7であり、導電率は、5mS/cm未満であった。得られたタンパク質濃縮物は、清澄な淡黄色であった。生成物を、噴霧乾燥機を用いて乾燥させた、または凍結乾燥器を用いて凍結し乾燥させた。この材料を、標準の660nm Pierceタンパク質アッセイおよびSDSゲルデンシトメトリーを用いて分析した。乾燥固形物を、IR湿度計を用いて分析した。最終生成物中の凝集剤およびPEG濃度を、滴定法を用いて分析した。タンパク質濃度は、約91%(w/w)であり、全固形分は、約95%(w/w)であった。PEGおよび凝集剤濃度を、0.2%(w/w)未満で分析した。生成物は、純度90%を超え、プロセスを通じて90%を超える回収であった。得られた生成物は、脱色し、低温変性特性を保持した。
ダイズタンパク質の可溶性コングリシニン画分(7S画分)を、以下の方法を用いて得た。脱脂ダイズ粉(CHS HONEYSOY(登録商標)PDI 90)1kgを、オーバーヘッドミキサーを取り付けた容器で10Lの脱イオン水で混合した。ダイズ粉の凝集塊が分散した後、スラリーのpHを、2N NaOHを用いて8まで調整した。混合物を、4℃で1時間撹拌して、すべての可溶性タンパク質を抽出した。次いで、混合物のpHを2N H2SO4を用いて5.8まで調整し、4℃でさらに1時間混合した。次いで、混合物を、JLA 8.1ローター(JHC遠心分離機、Beckman Coulter Inc.)において10000gで10分間遠心分離して、不溶性炭水化物およびタンパク質(グリシニン)を除去した。可溶性の上澄みを、2N H2SO4を用いてpH4.5までさらに酸性にし、4℃で1時間混合した。次いで、酸性化混合物を10000gで10分間遠心分離して、沈殿したタンパク質を収集し、リポキシゲナーゼ、ダイズレシチンおよびトリプシン阻害物質を含有する上澄みを捨てた。4体積の水(およそ2L)にペレットを再懸濁することにより、pH4.5の沈殿したタンパク質画分中のコングリシニンを溶解化し、2N NaOHを用いてpH8まで調整した。混合物を、4℃で1時間撹拌した。混合物のpHを2N H2SO4を用いて再度5.8まで下げて、汚染物タンパク質の同時精製を最小限にした。混合物を15000gで20分間遠心分離して、上澄み中の可溶性コングリシニンを収集した。コングリシニン画分を、限外ろ過(70kDa mPES限外ろ過膜、2600sq. cm、Spectrum Laboratories Inc.)を用いて濃縮した。得られたタンパク質溶液(10%タンパク質濃度でおよそ0.5L)は、65℃で55〜65%純コングリシニンおよびゲルを含む。次いで、タンパク質を、凍結乾燥し、食肉レプリカの製造に用いられるまで室温で貯蔵した。
生地ブロスを、1×前駆物質のミックス1(表2を参照のこと)、0.5%レグヘモグロビン(LegH、実施例1に記載されている通り単離され精製された)、および18%純化、漂白、脱臭された(RBD:Refined、Bleached、and Deodorized)ヤシ油(Shay and company、Milwaukie、OR)を混合し、溶液が沸騰するまで加熱しながら撹拌し、次いで、ぐつぐつと(at a low boil)10分間煮立たせることにより創出した。この溶液を、「生地ブロス」と称し、実施例10の肉の生地を創出するために用いた。ヤシ油をLegHおよび前駆物質の混合でインキュベートすることにより、カラメルになった、脂っこい、牛肉のような、ナッツのような、硫黄、金属に似た、バターのような、甘い、香ばしい、およびうま味を含めて、ブロス中の香ばしいまたは肉のような風味が生成される。
風味を付けた脂肪レプリカを、0.5%の(実施例1からの)LegH、1×前駆物質のミックス1(表1)、および30%RBDヤシ油(Shay and company、Milwaukie、OR)の溶液を混合し、沸騰するまで加熱しながら撹拌し、次いで、10分間ぐつぐつと煮立たせることにより創出した。溶液を冷却して油を固化させた。油が固化した後、これを水層から分離し、実施例11に記載のハンバーガーを調製するのに用いた。ヤシ油をLegHおよび前駆物質のミックスでインキュベートすることにより、香ばしい、肉のような、牛肉の脂肪、わずかに甘いおよび硫黄を含めて、油中に風味の香気が注入される。
軟らかい結合組織レプリカを、ダイズタンパク質単離物(SUPRO(登録商標)EX38(Solae))、Vitalコムギグルテン(131100、Guisto’s Specialty Foods、San Francisco、CA)、および水を用いて調製した。Nano16押出機((Leistritz Advanced Technologies Corp.、Somerville、NJ)を、特注の冷却ダイ(円形、ID 6.5mm、長さ300mm)、冷却水サーキュレーター、および高圧水ポンプ(Optos、Eldex Laboratories Inc.)と共に用いた。
硬い繊維性の結合組織レプリカを調製するために、ダイズタンパク質単離物50gおよびコムギグルテン粉末50gを、5分間手動混合および混転で完全に混合し、押出機の原料投入機の装填管に添加した。乾燥混合物を、3.6g/分の速度で押出機に送った。5.4ml/分の速度で押出機のバレルの第2のゾーンにポンプにより水を送った。押出機のスクリュー速度を120RPMで維持した。温度勾配を押出機バレルに沿って次の通り設定した。供給ゾーン−25℃、ゾーン1−37℃、ゾーン2−61℃、ゾーン3−135℃、ゾーン4−135℃。ダイプレートを、能動的に加熱も冷却もしなかった。冷却ダイを、26℃でダイを維持する冷却水サーキュレーターにより冷却した。
風味を付けた軟らかい結合組織レプリカを調製するために、ダイズタンパク質単離物50g、コムギグルテン粉末50g、酵母抽出物番号9(Flavor house Inc.、X11020)1g、および酵母抽出物番号21(Biospringer 1405/40 MGl)を、5分間手動混合および混転で完全に混合し、押出機の原料投入機の装填管に添加し、実施例7に記載されている通り押出成形した。予め風味付けされた軟らかい結合組織は、香ばしい味がし、実施例7で生成された軟らかい結合組織に比べて、風味の複雑性が増し、腐った香気が減った。
牛のひき肉−レプリカのための「肉の生地」を、以下の成分を用いて調製した。
a.Vitalコムギグルテン(番号131100、Guisto’s Specialty Foods、San Francisco、CA)
b.軟らかい結合組織レプリカ(実施例7を参照のこと、実施例9の予め風味付けされた軟らかい結合組織もまた用いられ得る)
c.生地ブロス(実施例5を参照のこと)
表3の成分を含有するレプリカハンバーガーを調製した。1%寒天調製物を、ガラスビーカー中で水99mlに寒天粉末(品目6410、Now Foods Bloomingdale、IL)1gを加えることにより作製した。混合物を撹拌しながら100℃まで加熱することにより寒天を完全に可溶化し、次いで、堅固なゲルが固まるまで氷浴で20〜30分間冷却した。次いで、ゲルをコーヒーグラインダー(Cuisinart(登録商標)Model番号CUI DCG−20N)に移し、20秒間挽いて、混合するために細かく砕いた。
表4の成分を含有するレプリカハンバーガーを調製した。
溶液紡糸ゼイン繊維を、ゼイン粉末(Prairie Gold Inc.、Bloomington、IL)、エタノール(Luxcoによる190 proof Everclear)、水酸化ナトリウム(Fisher Scientific)、グリセロール、(Fisher Scientific)、および水を用いて生成した。ゼイン粉末50g、グリセロール10g、エタノール36g、および水4gを、ホモジナイザーを用いて5分間ガラス製広口びん中で混合した。溶液のpHを、水酸化ナトリウムのエタノール1M溶液で7.0まで調整した。溶液を、30ゲージ針を有する1ml注射器に装填した。注射器をシリンジポンプ(New Era Syringe Pumps、Inc.)に取り付け、Delrinスプールを有する特注のファイバースプーラーに対して、針を下に向け、これを垂直に据え付けた。スプーリングロッドを3RPMで回転するように設定した。
生地ブロスを、1×前駆物質のミックス1(表2を参照のこと)、1mMグルコン酸鉄、および18%純化、漂白、脱臭された(RBD)ヤシ油(Shay and company)を混合し、溶液を沸騰するまで加熱しながら撹拌し、次いで、ぐつぐつと30分間煮立たせることにより創出した。この溶液を、「グルコン酸鉄生地ブロス」と称し、実施例10の肉の生地において用いられる「生地ブロス」の代わりに用いることができる。ヤシ油をグルコン酸鉄および前駆物質のミックスでインキュベートすることにより、ブロス中の豚肉、牛肉のような、硫黄、金属に似た、甘い、香ばしい、およびうま味を含めて、ブロス中の香ばしいおよびまたは肉のような風味が生成される。
グルコン酸鉄を含有する風味を付けた脂肪レプリカを、0.25%のLegHの溶液、1mMグルコン酸鉄、1×前駆物質のミックス1(表1)、および30%RBDヤシ油(Shay and company)を混合し、沸騰するまで加熱しながら混合物を撹拌し、次いで、ぐつぐつと10分間煮立たせることにより創出した。溶液を4℃まで冷却して、油を固化させた。油が固化した後、これを水層から分離し、実施例13に記載されているハンバーガーを調製する際に風味を付けた脂肪レプリカの代わりに用いた。ヤシ油をLegH、グルコン酸鉄、および前駆物質のミックスでインキュベートすることにより、香ばしい、肉のような、牛肉の脂肪の香気、甘い、金属に似た、および硫黄の香気を含めて、油において風味の香気を注入する。
肉の生地を、表5に示される成分を用いて以下の通り調製した。
肉の生地を表6に示される成分を用いて以下の通り調製した。
肉の生地を表7に示される成分を用いて以下の通り調製した。
肉の生地を、表10に示される成分を用いて以下の通り調製した。
肉の生地を、表11に示される成分を用いて以下の通り調製した。
血液寒天を、表12に示される成分を用いて調製した。
血液寒天を、表14に示される成分を用いて調製した。
脂質レプリカ100gを調製するため、乾燥前駆物質の混合1(表12)1gを、水18.8mlに溶解し、pHを濃縮NaOH溶液で6まで調整した。レグヘモグロビン(5.5%)の凍結した溶液を前駆物質溶液に加え、回転速度250RPMで、160℃で維持した撹拌ホットプレートに入れた。
脂質レプリカ100gを調製するため、実施例4からの単離されたダイズコングリシニン粉末1.5gを水28.5mlに溶解し、熱撹拌プレート(hot stir plate)に置いた。別々の容器において、ヤシ油(Shay and company)70gを 60℃の水浴で融解した。融解した油混合物を、一定の撹拌で、精製されたタンパク質の溶液にゆっくりと(約12ml/分)加えた。得られたエマルションを最高90℃の温度まで加熱し、この温度で5分間維持した。次いで、エマルションを、600mlビーカーに移し、急冷のために氷上に置き、冷蔵庫に入れた。エマルションが25℃に達した場合、藻類植物油0.35gをエマルションに加え、へらで急速に混合した。(実施例31に記載されている通り)風味を改善し、異臭をマスキングするためのラクトンを、以下の量で加えた。5−エチル−4−ヒドロキシ−2−メチル−3(2H)−フラノンを、最終濃度2.5*10−5%まで加え、ブチロラクトンを、最終濃度2.5*10−8%まで加え、δ−テトラデカラクトンを最終濃度5*10−9%まで加えた。エマルションを、設定6で携帯型ホモジナイザーを用いて2.5分間ホモジナイズし、完全に固形化するまで、4℃の冷蔵庫でインキュベートした。凝固した後、脂質レプリカエマルションは、白色からわずかにオフホワイト色であり、室温で固体であり、刺激の少ない、非常にはっきりしない風味であり、質感は、与えられた牛肉の脂肪と類似するものと特徴付けられた。
脂肪レプリカ100gを調製するために、実施例4からの単離されたダイズグリシニンタンパク質粉末0.5gをビーカー中の水29.5mlに溶解した。水酸化ナトリウム2M溶液を用いて、タンパク質溶液のpHを12に調整した。別々の容器において、ヤシ油(Shay and company)70gを60℃の水浴で融解した。融解した油混合物を、一定の撹拌で、精製されたタンパク質の溶液にゆっくりと(約12ml/分)加えた。藻類植物油0.35gを、エマルションに加え、へらで急速に混合した。水酸化ナトリウム2M溶液を用いて、タンパク質溶液のpHを12に調整し、エマルションを、設定6で携帯型ホモジナイザーを用いて30s(30秒)間ホモジナイズし、完全に固形化するまで4℃でインキュベートした。凝固した後、脂質レプリカエマルションは、白色からわずかにオフホワイト色であり、室温で固体であり、刺激の少ない、非常にはっきりしない風味であり、カッテージチーズ様の質感であった。
各カロテノイド(カンタキサンチン、β−カロテン、ルテイン、またはリコペン)(Shay and company、Milwaukie、OR)を、溶解性に応じて、10%でヤシ油または水に個別に溶解した。0.5%のLegHの溶液、1×前駆物質のミックス1(表1)、30%RBDヤシ油、および個別の10%カロテノイド溶液(エマルション中の最終カロテノイド濃度は、0.025%であった)を混合し、沸騰するまで加熱しながら混合物を撹拌し、次いで、10分間ぐつぐつと煮立たせることにより、カロテノイドを調理前に風味エマルションに加えた。0.7%の追加の藻類植物油を、実施例32に記載されている通り、風味の創出のための追加の前駆物質について加えた。(実施例31に記載されている通り)風味を改善し、異臭をマスキングするためのラクトンを、以下の量で加えた。5−エチル−4−ヒドロキシ−2−メチル−3(2H)−フラノンを最終濃度2.5*10−5%まで加え、ブチロラクトンを最終濃度2.5*10−8%まで加え、δ−テトラデカラクトンを最終濃度5*10−9%まで加えた。エマルションを、設定6で携帯型ホモジナイザーを用いて2.5分間ホモジナイズし、次いで、完全に固形化するまで4℃でインキュベートした。次いで、エマルションを、実施例30に記載されている通り調製したタコスミートに加えた。次いで、試料を、カロテノイドを加えない対照と異なるカロテノイドと比較した。試料は、少なくとも5名の訓練を受けたフレーバーサイエンティストによって評価された。結果を表15にまとめた。
表16の成分を含有するレプリカハンバーガーを調製した。
表17の成分を含有するレプリカハンバーガーを調製した。
表18の成分を含有するレプリカハンバーガーを調製した。
表19の成分を含有する「タコスミート」レプリカを調製した。
ラクトンを、溶解性に応じて水または油に希釈した。次いで、希釈したラクトンを、表20に示される通り、風味を付けたエマルション(実施例23)に加え、ホモジナイズした。ラクトンの最終濃度を、表20に示す。風味を付けたエマルションを、ひき肉(例えば、タコスミート)(食肉レプリカのすべての構成成分は、RuBisCOを含まない)の最終の20%のために加えた。風味を付けたエマルションを、例17に示した通りであるがRuBisCOを含まず、肉の生地、結合組織、マジックミックスおよびヘムと混合した。次いで、ひき肉は、全体的な味、異臭の任意の減少、および全体的な改善について、5名の訓練を受けたフレーバーサイエンティストによって試験された。まとめた結果を、表20に示す。特定のラクトンおよびラクトンの組合せを加えると、穀物、卵のような、苦味、肝臓のような、およびマッシュルームを含めた、異臭が低減された。苦味のような特定のマスキング特性のために独自の組合せを必要とした。ラクトンはまた、クリームのような、バターのような、カラメルになった、脂っこい、新鮮な、およびフルーツのような所望の風味を増した。
藻類植物油(DSM life’s omega 45 02412−0100)を、食肉レプリカ中の最終濃度0.07%について、風味を付けたエマルション(実施例23)に加え、次いで、ホモジナイズした。風味エマルションを、実施例27に記載されている通り、レプリカに加えた。藻類植物油を加えると、訓練を受けたフレーバーサイエンティストによって記載された通り、獣脂の味、脂肪質、および全体的な肉のような特質が増したレプリカになった。
ゆでたキュウリスラリーを創出するため、(皮を剥かずに、または別の方法でばらばらにして)浸透させなかった新鮮な種類のキュウリを丸ごと用いた。水浴は、80〜90℃まで加熱し、キュウリを丸ごと水浴に入れ、キュウリの内部温度が水浴の温度と平衡するまで、本実施例の場合およそ30分間調理した。次いで、水浴からキュウリを引き上げ、キュウリの皮を身から完全に取り除いた。キュウリの身を種子とブレンドし、次いで、ふるいにかけて、より大きい微粒子物のいずれかを分離した。次いで、ブレンドしたキュウリの身をスラリーとして用い、食肉レプリカに加えた。ハネデューメロンおよびカンタロープを含めたウリ属(Cucumis)の他の品種でこの同じ方法を用いた。
抽出物を、溶媒によって補助された風味抽出(SAFE:solvent assisted flavor extraction)、および溶媒として水を用いて創出した。SAFEは、圧力を加え、温度をわずかに上昇させた材料の外にフレーバー化合物を引き出すことにより行われる。
実施例22で概説した血液寒天を、DI水の代わりにウリ属(Cucumis)液体を加えることを除いて記載された通り、作製した。ウリ属(Cucumis)液体は以下のうち1つであった。(i)DI水2%で加えた、カンタロープメロン由来の市販の水抽出物、(ii)〜(v)実施例33に記載されている通り、ハネデューメロン(6.25%)またはキュウリ(3.2%)の調理済みもしくは調理されていないスラリー、または(vi)実施例34に記載されている通り、キュウリ(加圧蒸留物)の溶媒によって補助されたフレーバー抽出物。これらのキュウリおよびメロン抽出物を加えることにより、肉のような風味プロファイルのある特定の要素が、レプリカの全体的な嗜好および肉のような特質を増強した。SPME GC−MSによって実証され、訓練を受けたフレーバーサイエンティストによりGCOを用いて臭気活性化合物と確認された通り、化合物の多くは、アルデヒド、ラクトンであり、それらの多くは、牛肉において見られる。牛肉とウリ属(Cucumis)との間で類似する化合物には、それだけには限らないが、ノナナール、2−デセナール、2−ノネナール、2−ヘプテナール、2,6−ノナジエナール、2,4−デカジエナール、2−ウンデセナール、2−オクテナール、2−ノネナール、ドデカナール、2,4−ヘプタジエナール、2,6−ノナジエナール、2,4−ノナジエナール、2,4−オクタジエナール、デカナール、5−(メチレンシクロプロピル)−ペンタナール、6−ノネナール、3,7−ジメチル1,6−オクタジエン−3−オール、2−ノネン−1−オール、3−ノネン−1−オール、3,5−オクタジエン−2−オン、2,3−ブタンジオン、2−メチル−シクロペンタノン、2−ブタノン、a−イオノン、6−オクテン−2−オン、ジヒドロ−5−ペンチル−2(3H)−フラノン、l−メントン、n−カプロン酸ビニルエステル、4−メチルオクタン酸、および酢酸エテニルエステルが含まれる。
本発明は、その詳細な説明と併せて記載されており、前述の説明は、例証であり、本発明の範囲を制限するものではなく、添付した特許請求の範囲の範囲によって定義されるものと理解されるべきである。他の態様、利点、および修正は、以下の特許請求の範囲内である。
Claims (21)
- 約5重量%〜88重量%の肉の生地を含む食肉レプリカ組成物であって、前記肉の生地は、
食用の繊維状構成成分;
約5重量%〜約35重量%の1以上の非動物脂肪;
約0.00001重量%〜約10重量%の矯味剤;
約0.01重量%〜約4重量%のヘム含有タンパク質:および
約0.0001重量%〜10重量%のウリ属(Cucumis)液汁、ピューレ、または抽出物
を含む、前記食肉レプリカ組成物。 - さらに、約0.5重量%〜約15重量%の結合剤を含む、請求項1に記載の食肉レプリカ。
- 食用の繊維状構成成分が、グルテリン、アルブミン、レグミン、ビシリン、コンビシリン、グリシニンおよびプロラミンから選ばれる1以上の植物タンパク質を含む、請求項1に記載の食肉レプリカ。
- 食用の繊維状構成成分が、植物性タンパク質を含む、請求項1に記載の食肉レプリカ。
- 1以上の非動物脂肪が、植物由来油、藻類油、または細菌もしくは真菌類由来の油からなる群から選択される、請求項1に記載の食肉レプリカ。
- 植物由来油が、ヤシ油、マンゴー油、ヒマワリ油、綿実油、ベニバナ油、米糠油、カカオバター、パーム核油、ヤシの実の油、パーム油、ダイズ油、ナタネ油、カノーラ油、トウモロコシ油、ゴマ油、クルミ油、扁桃油、アマニ油、ホホバ油、ヒマシ油、グレープシード油、ラッカセイ油、オリーブ油、ルリジサ油、藻類油、真菌油、クロスグリ油、ババス油、シアバター、マンゴーバター、コムギ胚芽油、クロスグリ油、シーバックソーン油、マカダミア油、およびノコギリヤシ油からなる群から選択される、請求項5に記載の食肉レプリカ。
- 1以上の非動物脂肪が、共役リノール酸油、アラキドン酸強化油、ドコサヘキサエン酸(DHA)強化油およびエイコサペンタエン酸(EPA)強化油からなる群から選択される、請求項1に記載の食肉レプリカ。
- 1以上の非動物脂肪が、マーガリンを含む、請求項1に記載の食肉レプリカ。
- 矯味剤が、1以上の風味付け前駆物質、調味料、または風味付け化合物を含む、請求項1に記載の食肉レプリカ。
- フレーバー化合物が、フェニル酢酸、(E,E)−2,4−ノナジエナール、水溶性樹脂タマネギ、油溶性タマネギ、p−クレゾール、酢酸アセトニル、4−ヒドロキシ−2,5−ジメチル−3(2H)−フラノン、(E,E)−2,4−オクタジエナール、2−メチル−1−ブタンチオール、2−メチル−3−フリルテトラスルフィド、2−メルカプトプロピオン酸エチル、2−メルカプト−3−ブタノール(異性体の混合物)、n−デカン−d22、油溶性ニンニク、スルフロール、酢酸スルフリル、メルカプト−3−ブタノール、スピロミート、1−ペンテン−3−オン、2−メチル−3−フランチオール、2−メチル−3−テトラヒドロフランチオール、オレイン酸、ジプロピルトリスルフィド、ジフルフリルジスルフィド、メチルシクロペンテノロン、3−メチルチオヘキサナール、酪酸、ブチロラクトン、5−メチル−2(3H)−フラノン、フラネオール、1−(1H−ピロール−2−イル)−エタノン、ヘキサン酸、およびそれらの組合せからなる群から選択される、請求項9に記載の食肉レプリカ。
- 結合剤が、植物タンパク質である、請求項2に記載の食肉レプリカ。
- 植物タンパク質が、RuBisCO、アルブミン、グルテン、コングリシニン、またはそれらの混合物である、請求項11に記載の食肉レプリカ。
- 結合剤が、アルブミンまたはコラーゲンである、請求項2に記載の食肉レプリカ。
- ヘム含有タンパク質が、非共生ヘモグロビン、ヘルズゲート(Hell's gate)グロビンI、フラボヘムタンパク質、レグヘモグロビン、ヘム依存性ペルオキシダーゼ、チトクロムcペルオキシダーゼ、哺乳動物のミオグロビン、アンドログロビン、サイトグロビン、グロビンE、グロビンX、グロビンY、ヘモグロビン、ミオグロビン、エリトロクルオリン、βヘモグロビン、αヘモグロビン、プロトグロビン、シアノグロビン、サイトグロビン、ヒストグロビン、ニューログロビン、クロロクルオリン、切断型ヘモグロビン(例えば、HbNまたはHbO)、切断型2/2グロビン、ヘモグロビン3(例えば、Glb3)、チトクロム、またはペルオキシダーゼからなる群から選択される、請求項1に記載の食肉レプリカ。
- ウリ属(Cucumis)液汁、ピューレ、または抽出物が、キュウリ液汁、ピューレ、または抽出物である請求項1に記載の食肉レプリカ。
- ウリ属(Cucumis)液汁、ピューレ、または抽出物が、メロンウリ属液汁、ピューレ、または抽出物である請求項1に記載の食肉レプリカ。
- メロンウリ属液汁、ピューレ、または抽出物が、ハネデューメロンウリ属液汁、ピューレ、または抽出物である請求項1に記載の食肉レプリカ。
- メロンウリ属液汁、ピューレ、または抽出物が、カンタロープウリ属液汁、ピューレ、または抽出物である請求項1に記載の食肉レプリカ。
- 食肉レプリカが、動物産物を含まない、請求項1に記載の食肉レプリカ。
- 約0.00001重量%〜約0.1重量%のカロテノイドをさらに含む、請求項1に記載の食肉レプリカ。
- カロテノイドが、β−カロテン、ゼアキサンチン、ルテイン、trans−β−アポ−8’−カロテナル、リコペン、カンタキサンチン、およびそれらの組合せからなる群から選択される、請求項20に記載の食肉レプリカ。
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