JP7457389B2 - タンパク質を含む食用微小押し出し製品の製造方法、それにより得られる組成物およびその使用 - Google Patents
タンパク質を含む食用微小押し出し製品の製造方法、それにより得られる組成物およびその使用 Download PDFInfo
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- JP7457389B2 JP7457389B2 JP2021506678A JP2021506678A JP7457389B2 JP 7457389 B2 JP7457389 B2 JP 7457389B2 JP 2021506678 A JP2021506678 A JP 2021506678A JP 2021506678 A JP2021506678 A JP 2021506678A JP 7457389 B2 JP7457389 B2 JP 7457389B2
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- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23L29/272—Gellan
-
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
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- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B33—ADDITIVE MANUFACTURING TECHNOLOGY
- B33Y—ADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3-D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3-D PRINTING, STEREOLITHOGRAPHY OR SELECTIVE LASER SINTERING
- B33Y10/00—Processes of additive manufacturing
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B33—ADDITIVE MANUFACTURING TECHNOLOGY
- B33Y—ADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3-D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3-D PRINTING, STEREOLITHOGRAPHY OR SELECTIVE LASER SINTERING
- B33Y70/00—Materials specially adapted for additive manufacturing
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B33—ADDITIVE MANUFACTURING TECHNOLOGY
- B33Y—ADDITIVE MANUFACTURING, i.e. MANUFACTURING OF THREE-DIMENSIONAL [3-D] OBJECTS BY ADDITIVE DEPOSITION, ADDITIVE AGGLOMERATION OR ADDITIVE LAYERING, e.g. BY 3-D PRINTING, STEREOLITHOGRAPHY OR SELECTIVE LASER SINTERING
- B33Y80/00—Products made by additive manufacturing
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- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
- A23P2020/253—Coating food items by printing onto them; Printing layers of food products
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- 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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- A23V2250/00—Food ingredients
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- A23V2250/00—Food ingredients
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Description
(i)適切な食用溶媒中にタンパク質、および食用擬塑性ポリマーを含む粘弾性組成物を提供するステップであって、粘弾性組成物は、19%~49%の重量パーセンテージのタンパク質、および少なくとも45%の食用溶媒を含み、両方のパーセンテージは粘弾性組成物の総重量に対するものであり、前記食用溶媒は粘弾性組成物の100重量%までの残余である、ステップと、
(ii)粘弾性組成物を、10μm~1000μmの幅または直径を有するオリフィスを通して微小押し出しして、1つまたは複数の微小押し出し要素を得るステップと;
(iii)食用微小押し出し製品の垂直断面が、層内の交差した微小押し出し要素、もしくは異なる層間に重ね合わされて異なって配向された微小押し出し要素を示すように、微小押し出し要素を含む2つ以上の層を積み重ねるステップ;または代替として、2つ以上の層が、層間の微小押し出し要素が平行に配向されるように積み重ねられるステップと
を含む。
本発明は、粘弾性微小押し出し要素の2つ以上の層を備える食用微小押し出し製品に関し、またそれを提供し、各押し出し要素は、タンパク質、食用擬塑性ポリマーおよび適切な食用溶媒を含み、
-微小押し出し要素の総重量に対するタンパク質の重量パーセンテージは、19%~49%であり、微小押し出し要素の総重量に対する食用溶媒の重量パーセンテージは、少なくとも45%であり、
-微小押し出し要素は、10μm~1000μmの断面幅を有し、
-食用微小押し出し製品の圧縮弾性率は、1.0×103Pa~5.0×106Paであり、食用微小押し出し製品の引張ヤング率は、5.0×103Pa~11.0×106Paであり、圧縮弾性率および引張ヤング率は、サーボ油圧試験システムにおいて、1mm/分に等しいクランプ変位速度で、23℃で、および45%~90%w/wの食用微小押し出し製品中の溶媒量で測定され;
-微小押し出し要素の2つ以上の層は、食用微小押し出し製品の垂直断面が、層内の交差した微小押し出し要素、もしくは異なる層間に重ね合わされて異なって配向された微小押し出し要素を示すように積み重ねられ;または代替として、2つ以上の層は、層間の微小押し出し要素が平行に配向されるように積み重ねられる。
オリフィスの幅または直径のこの60%により、本発明の方法のステップ(ii)において使用される押出機の閉塞が回避される。
(a)タンパク質、食用擬塑性ポリマー、および食用溶媒を容器内で混合すること;ならびに
(b)室温(すなわち20℃)から95℃未満に温度を上げる間に高い遠心力に攪拌を加え、1分(min)から30分(min)の期間、攪拌および温度を維持すること
により得ることができることを発見した。
(a)タンパク質、食用擬塑性ポリマー、および食用溶媒を容器内で混合すること;ならびに
(b)温度を20℃から95℃未満の温度に上げ、1分~30分の期間攪拌および温度を維持しながら、10g~4000gの遠心力または相対遠心力(rcf)に1つまたは複数の攪拌サイクルを任意選択で複数の方向に適用すること
により得ることができる。
本出願において使用される全ての用語は、特に明記しない限り、当技術分野で知られている通常の意味で理解されるものとする。本出願において使用されるある特定の用語の他のより具体的な定義は以下に記載されており、他に明示的に定められた定義がより広い定義を提供しない限り、明細書および特許請求の範囲全体に均一に適用されることを意図している。
(i)適切な食用溶媒中にタンパク質、および食用擬塑性ポリマーを含む粘弾性組成物を提供するステップであって、粘弾性組成物は、19%~49%の重量パーセンテージのタンパク質、および少なくとも45%の食用溶媒を含み、両方のパーセンテージは粘弾性組成物の総重量に対するものであり、食用溶媒は粘弾性組成物の100重量%までの残余である、ステップと;
(ii)粘弾性組成物を、10μm~1000μmの幅または直径を有するオリフィスを通して微小押し出しして、1つまたは複数の微小押し出し要素を得るステップと;
(iii)食用微小押し出し製品の垂直断面が、層内の交差した微小押し出し要素、もしくは異なる層間に重ね合わされて異なって配向された微小押し出し要素を示すように、微小押し出し要素を含む2つ以上の層を積み重ねるステップ;または代替として、2つ以上の層が、層間の微小押し出し要素が平行に配向されるように積み重ねられるステップと
を含む。
-微小押し出し要素の総重量に対するタンパク質の重量パーセンテージは、19%~49%であり、微小押し出し要素の総重量に対する食用溶媒の重量パーセンテージは、少なくとも45%であり、前記食用溶媒は粘弾性組成物の100重量%までの残余であり;
-微小押し出し要素は、10μm~1000μmの断面幅を有し;
-食用微小押し出し製品の圧縮弾性率は、1.0×103Pa~5.0×106Paであり、食用微小押し出し製品のヤング率は、5.0×103Pa~11.0×106Paであり、前記圧縮弾性率およびヤング率は、サーボ油圧試験システムにおいて、1mm/分に等しいクランプ変位速度で、23℃で、および45%~90%w/wの食用微小押し出し製品中の溶媒量で測定され;
-微小押し出し要素の2つ以上の層は、食用微小押し出し製品の垂直断面が、層内の交差した微小押し出し要素、もしくは異なる層間に重ね合わされて異なって配向された微小押し出し要素を示すように積み重ねられ;または代替として、2つ以上の層は、層間の微小押し出し要素が平行に配向されるように積み重ねられる。
(i)適切な食用溶媒中に、タンパク質および食用擬塑性ポリマーを含む粘弾性組成物を提供するステップであって、粘弾性組成物は、粘弾性組成物の総重量に対して19%~49%の重量パーセンテージのタンパク質、および少なくとも45%の食用溶媒を含み、前記食用溶媒は粘弾性組成物の100重量%までの残余である、ステップと;
(ii)粘弾性組成物を、10μm~1000μmの幅または直径を有するオリフィスを通して微小押し出しして、1つまたは複数の微小押し出し要素を得るステップと;
(iii)食用微小押し出し製品の垂直断面が、層内の交差した微小押し出し要素、もしくは異なる層間に重ね合わされて異なって配向された微小押し出し要素を示すように、微小押し出し要素を含む2つ以上の層を積み重ねるステップ;または代替として、2つ以上の層が、層間の微小押し出し要素が平行に配向されるように積み重ねられるステップと
により、本発明の食用微小押し出し製品の一部を形成する。
-多糖類、より具体的にはコーンスターチスターチ、カウピースターチ、ライススターチ、クズスターチおよび他のスターチを含むスターチ、イナゴ豆ガム、タラガム、グアーガム、キサンタンガム、カラギーナンおよびその誘導体、例えばカッパカラギーナン、フルセララートおよびイオタカラギーナン、カラヤガム、ジェランガム、脱アセチル化ジェランガム、高アクリル(弾性)ジェランガム、硬質(低アクリル)ジェランガム、アラビアガム、アルギン酸またはアルギン酸の食用塩、例えばアルギン酸ナトリウム、および誘導体、例えばアルギン酸ジアルデヒドおよび酸化アルギン酸塩、カードラン、コンニャクまたはコンニャクグルコマンナン、フェヌグリークガム、セルロースおよびその誘導体、例えばヒドロキシプロピルセルロース、ヒドロキシプロピルメチルセルロース、カルボキシメチルセルロースまたはメチルセルロース、ナノフィブリル化セルロースまたはセルロースナノ繊維、バクテリアセルロース、キチン、キトサン、ペクチン、高メトキシルペクチン、低メトキシルペクチン、グリコサミノグリカン、例えばヒアルロナン、寒天、アガロース、デキストラン、プルラン、カードラン、ならびにそれらの組合せからなる群からのもの;
-擬塑性タンパク質、より具体的には乳タンパク質濃縮物、バターミルク、ベータラクトグロブリン、卵白粉末、乳清タンパク質、コラーゲン、ゼラチン、ゼラチンメタクリレート、糖タンパク質、滑液に含まれるタンパク質、例えばアルブミンおよびグロブリン、ウシ血清のタンパク質、ならびにそれらの組み合わせからなる群からのもの;ならびに多糖類および擬塑性タンパク質の組み合わせから選択される。
-カリウムイオン、特にCaCl2、CaCO3、CaSO4からのカルシウムイオン、および二価カチオンイオン性架橋剤、例えばグルコン酸乳酸カルシウム、グルコノデルタラクトン、およびそれらの組み合わせ、および/または、
-特にエチレングリコールジメタクリレート、メタクリル酸またはN-イソプロピルアクリルアミド、グリシジルアクリレート、およびそれらの組み合わせから選択されるラジカル重合用の架橋化合物;および/または
-特にグリセロール、トランスグルタミナーゼ、チロシナーゼ、ラッカーゼ、ペルオキシダーゼ、スルフヒドリルオキシダーゼ、ゲニピン、加水分解性ポリロタキサン、アジピン酸ジヒドラジド、パラホルムアルデヒド、もしくは1級アミンと1-エチル-3-(3-ジメチルアミノプロピル)カルボジイミド/N-ヒドロキシスクシンイミドとの架橋カルボン酸、およびそれらの組み合わせから選択される共有結合架橋剤;および/または
-高分子架橋剤、特にポリ(エチレングリコール)-プロピオンジアルデヒド;および/または、
-特に1,6-ヘキサメチレンジイソシアネート、ジビニルスルホン、1,6-ヘキサンジブロミドおよびそれらの組み合わせから選択される付加反応による架橋剤;および/または
-特に光開始剤の添加によって架橋されたメタクリレート化ポリマーから、より具体的には2,2-ジメトキシ-2-フェニルアセトフェノン、イルガキュアD2959、およびリチウムフェニル-2,4,6-トリメチルベンゾイルホスフィネート、およびそれらの組み合わせから選択される光架橋戦略のための架橋剤
から選択される架橋剤化合物を含む。
(a)タンパク質、食用擬塑性ポリマー、および食用溶媒を容器内で混合すること;ならびに
(b)温度を20℃から95℃未満の温度に上げ、1分~30分の期間撹拌および温度を維持しながら、10g~4000gの遠心力または相対遠心力に1つまたは複数の攪拌サイクルを任意選択で複数の方向に適用すること
により得ることができる。
実施例1
米タンパク質およびアルギン酸ナトリウムを含む粘弾性組成物。粘弾性組成物で印刷された食用微小押し出し製品。
材料
製造業者による米タンパク質粉末100gあたりの栄養成分:
エネルギー:(1,529.30kJ/361,30kcal)、脂肪:(3.5g、そのうち飽和脂肪1.9g)、炭水化物(0.5g、そのうち糖0.5g)、繊維(3.9g)、タンパク質(83g)、塩(0.5g)
製造業者によるエンドウ豆タンパク質粉末100gあたりの栄養成分:
エネルギー:(1774kJ/420kcal)、脂肪(8.0g、そのうち飽和脂肪2.0g)、炭水化物(4.9g、そのうち糖<0.5g)、繊維(4.2g)、タンパク質(80g)、塩(1.1g)、リン(910mg)、鉄(27mg)。
組成物の調製
微小押し出しの評価
多層微小押し出し製品の製作
曲線1(正方形):y=[38.01×exp(-x/3.51)-2.77]
曲線2(円):y=[14x+34.33]
曲線3(三角形):y=0
曲線4(逆三角形):y=[-28.47*exp(-x/-39.96)+77.61]
選択された粘弾性組成物のレオロジー評価
多層微小押し出し製品の機械的特性評価
食品工学のための多層微小押し出し製品の可能な用途
-マグロ-Ey=50kPa(Ogawaら、「Measurement of Young's Modulus and Poisson´s Ratio of Tuna Fish」。Japan Society of Refrigerating and Air Conditioning Engineers、第9巻、第3号、283~290ページ(2011)による);
-成牛の筋肉-Ey最長筋(LM)=15kPa、Ey半最長筋(SM)=10kPa;若い雄牛の筋肉-Ey最長筋=8kPa、Ey半膜様筋=7.5kPa(M-R.Lapinら、「Substrate elasticity affects bovine satellite cell activation kinetics in vitro」、J Anim Sci.-2013、第91(5)巻、2083~2090頁、doi:10.2527/jas.2012-5732による)。
-牛レバー-Ey=0.94kPa(Chenら、「Young's modulus measurements of soft tissues with application to elasticity imaging」、IEEE Transactions on Ultrasonics,Ferroelectrics,and Frequency Control、第43巻、第1号(1996).doi:10.1109/58.484478による)。
-ニュージーランド白ウサギ長指伸筋(EDL)の筋肉-Ey縦方向試験=447kPa-Ey横方向試験=22.4kPa(Morrowら、「Transversely isotropic tensile material properties of skeletal muscle tissue」 J Mech Behav Biomed Mater.2010 Jan;3(1):124-9.doi:10.1016/j.jmbbm.2009.03.004による)。
-調理済み鶏胸肉-119-150kPa、(U-Chupajら、「Differences in textural properties of cooked caponized and broiler chicken breast meat」、Science-2017、第1巻;96(7)、2491~2500頁。doi:10.3382/ps/pex006による)。
-チキンナゲットクラム-3MPa(Jahanbakhshian Nら、「Measurement and prediction of the mechanical properties of a two-component food during freezing.」、International Journal of Food Properties-2017、第20(3)巻、S3088~S3095頁。doi:10.1080/10942912.2016.1247856による)。
-牛の広背筋(LD)-3kPa(Chen Eら、「Ultrasound elasticity measurements of beef muscle」、IEEE Ultrasonics Symposium ULTSYM-94、第3巻(1994)、1459~1462。doi:10.1109/ULTSYM.1994.401867による)。
-牛の筋肉(Segars Rら、「Textural characteristics of beef muscles」、Journal of Texture Studies 5(1974)283~297。doi:10.1111/j.1745-4603.1974.tb01436.xによる)
Ec大腿二頭筋(BF):生=6~34kPa 調理済み=20~122kPa
Ec中臀筋(GM):生=7~28kPa 調理済み=140~230kPa
Ec背最長筋(LD):生=19~62kPa 調理済み=105~144kPa
Ec大腰筋(PM):生=30~130kPa 調理済み=190~266kPa
Ec大腿直筋(RF):生=12~27kPa 調理済み=156~215kPa
多層微小押し出し製品の顕微鏡評価
多層微小押し出し肉類似製品の製作
全ての必須アミノ酸を含む肉類似製品の作製。
実施例2
本発明の食用微小押し出し製品の低温殺菌および調理
肉類似製品の低温殺菌
肉類似製品の調理評価
実施例3
エンドウ豆タンパク質およびカラギーナン、またはエンドウ豆タンパク質およびジェランガムを含む粘弾性組成物。粘弾性組成物で印刷された食用微小押し出し製品。
材料
組成物の調製
a)73w/w%の水、25w/w%のPPおよび2w/w%のCG
b)75w/w%の水、20w/w%のPPおよび5w/w%のCG
c)73w/w%の水、25w/w%のPPおよび2w/w%のGG
d)75w/w%の水、20w/w%のPPおよび5w/w%のGG
e)73w/w%の水、25w/w%のPPおよび2w/w%のSA
f)75w/w%の水、20w/w%のPPおよび5w/w%のSA
で構成されていた。
微小押し出しの評価および多層微小押し出し製品の製作
実施例4
細胞を含む食用微小押し出し製品の生成
細胞を含む微小押し出し可能組成物の生成
本明細書の実施例1の「多層微小押し出し肉類似製品の製作」の項で説明されているように、3D微小押し出し印刷プロセスを使用して、食用微小押し出し細胞ベース肉代替品を製造するために、細胞埋め込み配合物を使用した。
微小押し出し試料内に埋め込まれた、または播種された哺乳動物細胞の細胞生存率を評価するために、食用多層細胞ベース製品の分析を行った。一例では、Live-Dead法(Live-Dead細胞画像化キット、Invitrogen)をインキュベーション時間から48時間で使用して、製品中の細胞の存在および生存率を評価した。
細胞播種試料および細胞埋め込み試料の両方の場合の微小押し出し製品中の生細胞のパーセンテージの分析は、両方の場合で高い細胞生存率を示した。結果は、表1に示されるように、細胞播種試料の細胞の平均79%が生存しており、細胞埋め込み試料の細胞の平均75%が生存していることを示した。
-微小押し出し要素の総重量に対するタンパク質の重量パーセンテージは、19%~49%であり、微小押し出し要素の総重量に対する食用溶媒の重量パーセンテージは、少なくとも45%であり;
-微小押し出し要素は、10μm~1000μmの断面幅を有し;
-食用微小押し出し製品の圧縮弾性率は、1.0×103Pa~5.0×106Paであり、食用微小押し出し製品の引張ヤング率は、5.0×103Pa~11.0×106Paであり、前記圧縮弾性率および引張ヤング率は、サーボ油圧試験システムにおいて、1mm/分に等しいクランプ変位速度で、23℃で、および45%~90%w/wの食用微小押し出し製品中の溶媒量で測定され;
-微小押し出し要素の2つ以上の層は、食用微小押し出し製品の垂直断面が、層内の交差した微小押し出し要素、もしくは異なる層間に重ね合わされて異なって配向された微小押し出し要素を示すように積み重ねられ;または代替として、2つ以上の層は、層間の微小押し出し要素が平行に配向されるように積み重ねられる、食用微小押し出し製品。
(i)適切な食用溶媒中に、タンパク質および食用擬塑性ポリマーを含む粘弾性組成物を提供するステップであって、前記粘弾性組成物は、粘弾性組成物の総重量に対して19%~49%の重量パーセンテージのタンパク質、および少なくとも45%の食用溶媒を含み、前記食用溶媒は粘弾性組成物の100重量%までの残余である、ステップと;
(ii)粘弾性組成物を、10μm~1000μmの幅または直径を有するオリフィスを通して微小押し出しして、1つまたは複数の微小押し出し要素を得るステップと;
(iii)食用微小押し出し製品の垂直断面が、層内の交差した微小押し出し要素、本発明の一部、食用微小押し出し製品、もしくは異なる層間に重ね合わされて異なって配向された微小押し出し要素を示すように、微小押し出し要素を含む2つ以上の層を積み重ねるステップ;または代替として、2つ以上の層が、層間の微小押し出し要素が平行に配向されるように積み重ねられるステップと
を含む方法。
引用リスト
-米国特許第9808029-B2号(2017)
-米国特許第8703216-B2号(2014)
-米国特許出願公開第2016135493-A1号(2016)
非特許文献
-Lilleら、「Applicability of protein and fibre-rich food materials in extrusion-based 3D printing」、Journal of Food Engineering-2017、http://dx.doi.org/10.1016/j.jfoodeng.201704.034。
-Ogawaら、「Measurement of Young's Modulus and Poisson's Ratio of Tuna Fish」、Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers、第9巻、第3号、283~290頁(2011)。
-M-R.Lapinら、「Substrate elasticity affects bovine satellite cell activation kinetics in vitro」、J Anim Sci.-2013、第91(5)巻、2083~2090頁、doi:10.2527/jas.2012-5732。
-Chenら、「Young's modulus measurements of soft tissues with application to elasticity imaging」、IEEE Transactions on Ultrasonics,Ferroelectrics,and Frequency Control、第43巻、第1号(1996)、doi:10.1109/58.484478。
-U-Chupajら、「Differences in textural properties of cooked caponized and broiler chicken breast meat」、Science-2017、第1巻;96(7)、2491~2500頁、doi:10.3382/ps/pex006。
-Jahanbakhshian Nら、「Measurement and prediction of the mechanical properties of a two-component food during freezing」、International Journal of Food Properties-2017、第20(3)巻、S3088~S3095頁、doi:10.1080/10942912.2016.1247856。
-Chen Eら、「Ultrasound elasticity measurements of beef muscle」、IEEE Ultrasonics Symposium ULTSYM-94、第3巻、(1994)、1459~1462、doi:10.1109/ULTSYM.1994.401867。
-Segars Rら、「Textural characteristics of beef muscles」、Journal of Texture Studies5(1974)283~297、doi:10.1111/j.1745-4603.1974.tb01436.x
Claims (23)
- 粘弾性微小押し出し要素の2つ以上の層を含む食用微小押し出し製品を製造するための方法であって、各押し出し要素は、タンパク質、食用擬塑性ポリマー、および適切な食用溶媒を含み、方法は、
(i)食用溶媒中にタンパク質、および食用擬塑性ポリマーを含む粘弾性組成物を提供するステップであって、前記粘弾性組成物は、19%~49%の重量パーセンテージのタンパク質、0.2%~40%の重量パーセンテージの食用擬塑性ポリマー、および少なくとも45%の食用溶媒を含み、全てのパーセンテージは前記粘弾性組成物の総重量に対するものであり、前記食用溶媒は前記粘弾性組成物の100重量%までの残余である、ステップと、
(ii)前記粘弾性組成物を、10μm~1000μmの幅または直径を有するオリフィスを通して微小押し出しして、1つまたは複数の微小押し出し要素を得るステップと;
(iii)前記食用微小押し出し製品の垂直断面が、層内の交差した微小押し出し要素、もしくは異なる層間に重ね合わされて異なって配向された微小押し出し要素を示すように、微小押し出し要素を含む2つ以上の層を積み重ねるステップ;または代替として、2つ以上の層が、層間の微小押し出し要素が平行に配向されるように積み重ねられるステップと、
を含む方法。 - ステップ(ii)および(iii)のいずれか1つの後に、エモリエント、フレーバー化合物、芳香化化合物、脂質、着色剤、金属キレート剤、少数元素、ビタミン、無機塩、細胞および前記細胞の抽出物、ならびにこれら全ての化合物および/または細胞および/または細胞抽出物の組み合わせからなるリストから選択される1種または複数種の添加剤を添加するステップ(iv)をさらに含む、請求項1に記載の方法。
- ステップ(ii)および(iii)の後に、層内の微小押し出し要素の間および/または微小押し出し要素の層上に、1種もしくは複数種のトリグリセリド、コレステロール、1種もしくは複数種のリン脂質、1種もしくは複数種の脂肪酸、およびそれらの組み合わせから選択される脂肪を含む組成物、および/または軟骨材料を含む組成物、および/または骨材料を含む組成物を追加するステップ(v)をさらに含む、請求項1または2に記載の方法。
- 前記粘弾性組成物が、19%~49%w/wの重量パーセンテージのタンパク質、0.2%~40%の重量パーセンテージの食用擬塑性ポリマー、および少なくとも45%w/wの食用溶媒を含み、全てのパーセンテージは前記粘弾性組成物の総重量に対するものであり、前記溶媒は前記粘弾性組成物の100%w/wまでの残余であり、前記粘弾性組成物は、6μm未満~600μm未満の粒子サイズの均一な分布を有し、
(a)前記タンパク質、前記食用擬塑性ポリマー、および前記食用溶媒を容器内で混合すること、ならびに
(b)温度を20℃から95℃未満の温度に上げ、1分~30分の期間攪拌および温度を維持しながら、10g~4000gの遠心力に1つまたは複数の攪拌サイクルを任意選択で複数の方向に適用すること
により得ることができる、請求項1から3のいずれか一項に記載の方法。 - 前記粘弾性組成物が、0.16Hzの周波数および23℃の温度で、45%~90%w/wの食用微小押し出し可能組成物中の溶媒量で一対の平行な鋸歯状プレートで測定された場合、損失弾性率G”よりも高い貯蔵弾性率G'を有し、貯蔵弾性率G'は1700Pa以上であり、損失弾性率G”は350Pa以上であり、前記粘弾性組成物のG”/G'比は0.24~0.88である、請求項1から4のいずれか一項に記載の方法。
- 前記粘弾性組成物の貯蔵弾性率G'が、1700Pa~140000Paであり、前記
粘弾性組成物の損失弾性率G”が、350Pa~40000Paであり、前記粘弾性組成
物のG’’/G'比が、0.24~0.88である、請求項5に記載の方法。 - タンパク質の重量パーセンテージが、25%~49%であり、食用溶媒の重量パーセンテージが、少なくとも45%である、請求項1から6のいずれか一項に記載の方法。
- 前記タンパク質が、動物由来タンパク質、植物由来タンパク質、藻類由来タンパク質、酵母由来タンパク質、細菌由来タンパク質、およびそれらの組み合わせから選択される、請求項1から7のいずれか一項に記載の方法。
- 前記タンパク質が、動物タンパク質である、請求項8に記載の方法。
- 動物タンパク質が、昆虫タンパク質である、請求項9に記載の方法。
- 前記タンパク質が、植物由来タンパク質、藻類由来タンパク質、酵母由来タンパク質、細菌由来タンパク質、およびそれらの組み合わせから選択される、請求項8に記載の方法。
- 前記食用擬塑性ポリマーが、多糖、擬塑性タンパク質、およびそれらの組み合わせから選択される、請求項1から11のいずれか一項に記載の方法。
- 前記擬塑性ポリマーが、アルギン酸およびアルギン酸の食用塩、キサンタンガム、グリコサミノグリカン、アガロース、ジェランガム、ペクチン、カラギーナンならびにそれらの組み合わせから選択される多糖類である、請求項12に記載の方法。
- 前記粘弾性組成物が、細胞および/または前記細胞の抽出物をさらに含む、請求項1から13のいずれか一項に記載の方法。
- 粘弾性微小押し出し要素の2つ以上の層を備える、請求項1から14のいずれか一項に記載の方法により得ることができる食用微小押し出し製品であって、前記食用微小押し出し製品の圧縮弾性率は、1.0×103Pa~5.0×106Paであり、前記食用微小押し出し製品の引張ヤング率は、5.0×103Pa~11.0×106Paであり、前記圧縮弾性率および引張ヤング率は、サーボ油圧試験システムにおいて、1mm/分に等しいクランプ変位速度で、23℃で、および45%~90%w/wの食用微小押し出し製品中の溶媒量で測定される、食用微小押し出し製品。
- 前記微小押し出し要素が、微小押し出しシート、微小押し出しフィラメント、およびそれらの組み合わせから選択される、請求項15に記載の食用微小押し出し製品。
- 各層の前記微小押し出し要素の2つ以上の間および/または微小押し出し要素の前記層の1つまたは複数の間に、1種もしくは複数種のトリグリセリド、コレステロール、1種もしくは複数種のリン脂質、1種もしくは複数種の脂肪酸、およびそれらの組み合わせから選択される脂肪を含む組成物、および/または軟骨材料を含む組成物、および/または骨材料を含む組成物を含む、請求項15から16のいずれか一項に記載の食用微小押し出し製品。
- 肉代替品としての、請求項15から17のいずれか一項に記載の食用微小押し出し製品の使用。
- 肉類似品としての、請求項15から17のいずれか一項に記載の食用微小押し出し製品の使用。
- 食用溶媒中に、粘弾性組成物の総重量に対して19%~49%の重量パーセンテージのタンパク質であって、植物由来タンパク質、昆虫タンパク質、藻類由来タンパク質、細菌由来タンパク質、およびそれらの組み合わせから選択されるタンパク質と、全粘弾性組成物に対する重量パーセンテージで0.5%~40%の、アルギン酸塩、キサンタンガム、グリコサミノグリカン、アガロース、ジェランガム、ペクチン、カラギーナン、およびそれらの組み合わせから選択される食用擬塑性多糖とを含む食用粘弾性微小押し出し可能組成物であって、前記粘弾性組成物は、前記組成物の総重量に対して少なくとも45重量%の食用溶媒を含む、食用粘弾性微小押し出し可能組成物。
- 0.16Hzの周波数および23℃の温度で、45%~90%w/wの食用微小押し出し可能組成物中の溶媒量で一対の平行な鋸歯状プレートで測定された場合、損失弾性率G’’よりも高い貯蔵弾性率G'を有し、貯蔵弾性率G'は1700Pa超であり、損失弾性率G’’は350Pa超であり、前記粘弾性組成物のG’’/G'比は0.24~0.88である、請求項20に記載の食用粘弾性微小押し出し可能組成物。
- 粘弾性微小押し出し可能組成物であって、
食用擬塑性ポリマー、19%~49%w/wの重量パーセンテージのタンパク質、および少なくとも45%w/wの食用溶媒であって、前記粘弾性微小押し出し可能組成物の100%w/wまでの残余である食用溶媒を含み、両方のパーセンテージは前記粘弾性微小押し出し可能組成物の総重量に対するものであり、前記粘弾性微小押し出し可能組成物は、6μm未満~600μm未満の粒子サイズの均一な分布を有し、
(a)前記タンパク質、前記食用擬塑性ポリマー、および前記食用溶媒を容器内で混合すること、ならびに
(b)温度を20℃から95℃未満の温度に上げ、1分~30分の期間攪拌および温度を維持しながら、10g~4000gの遠心力に1つまたは複数の攪拌サイクルを任意選択で複数の方向に適用すること
により得ることができる、粘弾性微小押し出し可能組成物。 - 請求項15から17のいずれか一項に記載の食用微小押し出し製品の部分、ならびに1種もしくは複数種のトリグリセリド、コレステロール、1種もしくは複数種のリン脂質、1種もしくは複数種の脂肪酸およびそれらの組み合わせから選択される脂肪を含む固化組成物の部分、および/または軟骨材料を含む固化組成物の部分、および/または骨材料を含む部分を含む、食用複合製品であって、脂肪および/または軟骨材料および/または骨材料を含む組成物の前記部分は、前記食用微小押し出し製品の部分と隣接して接触している、食用複合製品。
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