WO2023171303A1 - Protein food material and alternative molded meat - Google Patents

Protein food material and alternative molded meat Download PDF

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Publication number
WO2023171303A1
WO2023171303A1 PCT/JP2023/005562 JP2023005562W WO2023171303A1 WO 2023171303 A1 WO2023171303 A1 WO 2023171303A1 JP 2023005562 W JP2023005562 W JP 2023005562W WO 2023171303 A1 WO2023171303 A1 WO 2023171303A1
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WO
WIPO (PCT)
Prior art keywords
protein
fat
food material
meat
protein food
Prior art date
Application number
PCT/JP2023/005562
Other languages
French (fr)
Japanese (ja)
Inventor
成彦 青野
勇輔 望月
Original Assignee
富士フイルム株式会社
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Publication of WO2023171303A1 publication Critical patent/WO2023171303A1/en

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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
    • 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
    • A23J3/14—Vegetable proteins
    • A23J3/18—Vegetable proteins from wheat
    • 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
    • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
    • 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

Definitions

  • the present disclosure relates to protein food materials and alternative molded meats.
  • Meat is a food item that is largely consumed around the world.
  • attempts are being made to refrain from consuming livestock meat and to consume livestock meat substitutes made from plant-based protein such as soybeans.
  • various processing techniques have been proposed for obtaining meat substitutes using protein raw materials to replace meat.
  • JP-A-60-221041 proposes obtaining a fibrous protein material from a protein-containing mixture containing oilseed protein, wheat gluten, and water using an extruder with twin screws. has been done.
  • JP-A No. 64-23856 proposes that a protein food material with a dense structure can be obtained by cooling a nozzle installed at the tip of an extruder having twin screws to extrude the protein-containing mixture. has been done.
  • fleshy appearance refers to an appearance that has a fibrous structure like the muscle fibers of meat, and in which the unevenness of the fibrous structure can be visually confirmed from the surface.
  • a problem to be solved by an embodiment of the present disclosure is to provide a protein food material with excellent fleshy appearance.
  • a problem to be solved by another embodiment of the present disclosure is to provide an alternative molded meat with excellent fleshy appearance.
  • a protein food material that contains protein has a fibrous region on at least a part of its surface, and has a porous structure, and has a cross section of 0.1 mm 2 or less in a direction perpendicular to the fiber direction.
  • the protein food material according to [1] wherein the protein includes a vegetable protein.
  • the protein is at least one selected from defatted soybean protein and wheat gluten.
  • the peak intensity of the amide II band measured by irradiating polarized light parallel to the fiber direction of the fibrous region Let the intensity ratio of the peak intensity of the amide I band be XA , and the intensity ratio of the peak intensity of the amide I band to the peak intensity of the amide II band measured by irradiating polarized light perpendicular to the fiber direction of the fibrous region.
  • [5] The protein food material according to any one of [1] to [4], further comprising a coloring agent.
  • An alternative molded meat comprising the protein food material according to any one of [1] to [5].
  • the alternative molded meat according to [6] which contains oil and fat and a polysaccharide.
  • a protein food material with excellent fleshy appearance is provided.
  • an alternative molded meat with excellent fleshy appearance is provided.
  • FIG. 1A is a photograph of a cross section of the protein food material produced in Example 2.
  • FIG. 1B is a photograph of a cross section of the protein food material produced in Comparative Example 3.
  • FIG. 2A is a photograph taken of the surface of the protein food material prepared in Example 2.
  • FIG. 2B is a photograph of the surface of the protein food material produced in Comparative Example 3.
  • FIG. 3 is a schematic cross-sectional view showing a twin-screw extruder used in Examples.
  • FIG. 4 is a diagram showing infrared absorption spectra when s-polarized light is irradiated parallel and perpendicular to the fiber direction of the protein food material 4 produced in Example 4.
  • the protein food material according to the present disclosure is a protein food material that contains protein, has a fibrous region on at least a part of the surface, and has a porous structure, and has 0.0% in cross section parallel to the direction perpendicular to the fiber direction.
  • the ratio of the number of voids having a cross-sectional area of .1 mm 2 or less is 50% or more of the total number of voids present in the cross section.
  • the protein food material according to the present disclosure has excellent fleshy appearance.
  • the reason is assumed to be as follows.
  • the surface has an uneven shape reminiscent of muscle fibers.
  • the present inventors focused on the correlation between voids in the cross section of a protein food material having a predetermined configuration and the appearance.
  • the protein food material according to the present disclosure has a fibrous region on at least a part of the surface and has a porous structure, and the number of voids in a cross section parallel to the direction perpendicular to the fiber direction is (hereinafter also simply referred to as "void number ratio"), which shall be 50% or more.
  • the protein food material according to the present disclosure has an uneven shape on its surface reminiscent of muscle fibers, and has an excellent fleshy appearance.
  • JP-A-60-221041 and JP-A-64-23856 do not focus on the voids that protein food materials have.
  • the protein material according to the present disclosure has a fibrous region on at least a portion of the surface and has a porous structure.
  • “having a fibrous region on at least a portion of the surface” refers to having streak-like irregularities on at least a portion of the surface of the protein material in terms of appearance.
  • “having a porous structure” refers to having an isotropic or anisotropic porous structure in appearance.
  • An anisotropic porous structure refers to a structure in which the shape of the pores that appear on the cut surface of a protein food material at an arbitrary position differs from the approximately elliptical shape depending on the cutting direction.
  • An isotropic porous structure refers to a structure in which the pores that appear on a cut surface of a protein food material at an arbitrary position are approximately elliptical and approximately the same regardless of direction.
  • the protein material according to the present disclosure preferably has an anisotropic porous structure. Examples of methods for observing the cut surface include a method of cutting out a section and observing it with a microscope or a method of observing with X-ray CT (Computed Tomography).
  • the protein food material according to the present disclosure has a ratio of the number of voids having a cross-sectional area of 0.1 mm 2 or less in a cross section parallel to a direction perpendicular to the fiber direction (number ratio of voids) to the total voids present in the cross section. It is 50% or more of the number of pieces.
  • the ratio of the number of voids is 50% or more, the fleshy appearance is excellent.
  • the number ratio of voids is more preferably 60% or more, and even more preferably 64% or more.
  • the upper limit of the number ratio of voids is not particularly limited, but is preferably 95% or less.
  • the protein food material to be used as a sample for measuring the number ratio of voids is prepared by determining the fiber direction by the method described in "(1) Determination of fiber direction” below, and then using the method described in “(2) Formation of cross section”.
  • a protein food material is used in which a cut surface (cross section for measurement) is formed by the method and then dried under the conditions described in "(3) Drying”.
  • fiber direction means the longitudinal direction of the fibers present in the fibrous region of the protein food material, and is determined by the following method.
  • the “fiber direction” refers to the direction in which the protein food material is torn.
  • the end portion of the protein food material to be measured is grasped and the protein food material is torn in the tearing direction to obtain a sample for measurement.
  • two points 5 mm apart on the tear line are randomly selected, and the direction of the straight line connecting the two points is defined as the fiber direction.
  • the "fiber direction" is based on the longitudinal direction of the fibers present in the fibrous region on the surface of the protein food material. to be determined. Specifically, streak-like protrusions present in the fibrous region on the surface of the protein food material to be measured are randomly selected, and the direction of the straight line along the longitudinal direction of the protrusions is defined as the fiber direction.
  • the number ratio (%) of voids in the protein food material is determined by determining the fiber direction of each of the two measurement samples prepared from the protein food material to be measured using the method described above. The above measurements are carried out, the number ratio (%) of voids is calculated, and the two obtained number ratios (%) are taken as the arithmetic average value.
  • the protein material according to the present disclosure is a protein food material that contains protein, has a fibrous region on at least a portion of its surface, and has a porous structure, and the fibrous region is measured by polarized infrared total internal reflection absorption measurement.
  • IR spectrum infrared absorption spectrum
  • polarized ATR-IR method polarized light ATR-IR method
  • the intensity ratio of the peak intensity of the amide I band to the peak intensity of the amide II band measured by X A is the peak intensity of the amide II band measured by irradiating polarized light perpendicular to the fiber direction of the fibrous region.
  • the intensity ratio of the peak intensity of the amide I band to the intensity is defined as XB , it is preferable that the degree of orientation XA / XB satisfies 1.005 ⁇ XA / XB .
  • the degree of orientation X A /X B of the fibrous region satisfying 1.005 ⁇ X A /X B means that the proteins (i.e., protein fibers) included in the fibrous region are highly oriented.
  • a fibrous region on the surface of the protein food material to be measured is thinly scraped off using a cutting means (razor, etc.) to obtain a cut piece. If contamination is found on the outermost surface, the exposed surface may be scraped off and used for measurement.
  • the thickness of the cut piece is 100 ⁇ m to 5000 ⁇ m. The size of the cut piece should fit within a square with sides of 0.5 cm to 3 cm. The obtained cut piece is used as a measurement sample.
  • ⁇ Measuring device and measurement conditions > - Measuring device IR device (Bruker, Vertex70) or equivalent device. ⁇ Measurement conditions Wave number range 650cm -1 ⁇ 4000cm -1 ATR unit: Specac Goldengate (Ge crystal, incident angle 45°, one reflection) Measurement area: approximately 5mm ⁇ , measurement depth: approximately 1 ⁇ m deep from the measurement surface
  • a measurement sample is fixed on a measurement table of a measurement device so that the cut surface becomes the irradiation surface of irradiation light (s-polarized light), and measurement is performed.
  • the measurement is carried out as follows using the above measuring device and measurement conditions.
  • the evaluation sample is irradiated with s-polarized light, and an IR spectrum is obtained when the incident s-polarized light and the fiber direction of the evaluation sample are parallel.
  • the evaluation sample is rotated by 90 degrees, and the IR spectrum is measured when the incident s-polarized light and the fiber direction of the evaluation sample are perpendicular.
  • the peak intensity of the amide I band and the peak intensity of the amide II band are determined for the case where the incident s-polarized light and the fiber direction of the valence sample are parallel. Similarly, when the incident s-polarized light and the fiber direction of the sample are perpendicular, the peak intensity of the amide I band and the peak intensity of the amide II band are determined.
  • the amide II band mainly shows the NH bending vibration and CN stretching vibration of -CO-NH- in the trans type.
  • the peak of the amide II band is observed at 1590 cm ⁇ 1 to 1700 cm ⁇ 1
  • the peak of the amide II band is observed at 1490 cm ⁇ 1 to 1590 cm ⁇ 1 .
  • the intensity ratio X A , the intensity ratio X B and the degree of orientation X A /X B are calculated from the peak intensity determined from the area of the amide I band specified above and the peak intensity determined from the area of the amide II band.
  • Protein food material B according to the present disclosure satisfies 1.005 ⁇ X A /X B , and more preferably 1.0745 ⁇ X A /X B ⁇ 1.102.
  • the upper limit of the degree of orientation X A /X B is, for example, 1.5.
  • Measurement is performed at three randomly selected locations, and the measured value is the arithmetic average of the obtained values and the value rounded to the first decimal place.
  • the shape of the voids contained in the protein food material according to the present disclosure is not particularly limited, and may be spherical, ellipsoidal, cylindrical, disc-shaped, or the like. From the viewpoint of improving the fleshy appearance, a cylindrical shape is preferable.
  • the protein food material according to the present disclosure preferably has a surface appearance with many streak-like irregularities on the surface.
  • the protein food material preferably contains protein and, if necessary, a coloring agent and other additives.
  • the protein food material according to the present disclosure contains protein.
  • the protein mainly includes vegetable protein, and may also include animal protein in addition to vegetable protein. Containing mainly vegetable protein means that vegetable protein accounts for 50% by mass or more of the total protein.
  • Vegetable protein is protein collected from plants.
  • the vegetable protein is not particularly limited as long as it is a protein collected from plants.
  • the sources of vegetable proteins include, for example, grains such as wheat, barley, oats, rice, and corn; legumes such as soybeans, peas, adzuki beans, chickpeas, lentils, fava beans, mung beans, and chihuahua beans; almonds; Seeds such as peanuts, cashews, pistachios, hazelnuts, macadamian nuts, flaxseed, sesame, rapeseed, cottonseed, safflower, and sunflowers; potatoes such as potatoes, sweet potatoes, mountain potatoes, Japanese potatoes, and cassava; asparagus, Vegetables such as artichokes, cauliflower, broccoli, and edamame; Fruits such as bananas, jackfruit, kiwifruit, coconuts, avocados, and olives; Mushrooms such as mushrooms, king mushrooms,
  • the source of vegetable protein is selected from the group consisting of wheat, soybeans, peas, and rice, from the perspective of obtaining a chunk-like alternative meat with an appearance and texture similar to livestock meat. It is preferably at least one type, and more preferably at least one type selected from the group consisting of soybeans and wheat.
  • the vegetable protein is particularly preferably at least one selected from defatted soybean protein and wheat gluten.
  • the vegetable protein may contain one type of plant-derived protein, or may contain two or more types of plant-derived proteins.
  • "chunk meat” refers to uncooked raw meat cut into any size from livestock for meat, or cooked meat, and which is ground after being cut from the livestock. , or meat that has not been cut into small pieces.
  • Animal protein is protein collected from animals.
  • Animal protein may be collected from animals, or may be extracted by producing a protein with the same amino acid sequence as the protein collected from animals by cell culture or enzymatic reaction.
  • the animal protein is not particularly limited as long as it is a protein collected from animals.
  • Examples of animal proteins include collagen, gelatin, keratin, fibroin, sericin, casein, conchiolin, elastin, protamine, egg yolk protein, and egg white protein.
  • the animal protein may contain only one type, or may contain two or more types.
  • the protein content is preferably 5% by mass or more and 80% by mass or less, more preferably 7% by mass or more and 70% by mass or less, and 10% by mass or more and 60% by mass, based on the entire protein food material. It is more preferable that it is the following.
  • the protein food material according to the present disclosure preferably contains a colorant.
  • a coloring agent it becomes easy to obtain a color similar to that of brown meat after heating.
  • the coloring agent is preferably an edible brown coloring agent.
  • the coloring agent include cacao pigment, moss color, and vegetable charcoal pigment, and among them, cacao pigment is preferable.
  • the protein food material may contain only one type of coloring agent, or may contain two or more types.
  • the content of the coloring agent contained in the protein food material is preferably 0.01% by mass or more and 3% by mass or less, and 0.05% by mass or more and 2% by mass or less, based on the entire protein food material. It is more preferable that the amount is 0.1% by mass or more and not more than 1% by mass.
  • the protein food material may contain other additives in addition to the protein and, if necessary, a coloring agent.
  • additives include water, seasonings, inorganic salts and organic salts, sugars, fats and oils, thickeners, plasticizers, surfactants, flavor components, and the like.
  • the content of other additives can be set depending on the purpose.
  • the protein food material according to the present disclosure is preferably manufactured by adding raw protein and water to an extruder and performing kneading and extrusion.
  • the protein becomes more likely to be oriented in the form of fibers, and fibrous regions are formed in the protein food material.
  • the protein is extruded to atmospheric pressure immediately after kneading, the protein swells due to boiling water, and the protein food material has a porous structure.
  • a specific method for producing a protein food material preferably includes at least a step of extruding a mixture containing protein and preferably a coloring agent from an extruder (hereinafter also referred to as an extrusion step).
  • the raw material for the protein food material contains at least protein, and preferably also contains water from the viewpoint of improving the efficiency of extruding the raw material for the protein food material from the extruder. It is preferable that the raw material further contains a colorant. As a raw material for a protein food material, it is preferable to contain 1 part by mass or more and 5 parts by mass or less of water per 10 parts by mass of the raw material containing protein.
  • the "raw material containing protein" may be the protein itself, or may be a complex containing the protein and other components. It is also preferable that the raw material further contains a coloring agent. Examples of complexes containing proteins and other components include defatted soybean flour, which is a complex containing proteins, carbohydrates, and fibers.
  • extrusion process raw materials for protein food materials are put into an extruder, and a mixture formed by heating and kneading the raw materials is extruded from a discharge port.
  • twin-screw extruder including a non-intermeshing type counter-rotating twin-screw extruder, an intermeshing-type counter-rotating twin-screw extruder, and an intermeshing-type co-rotating twin-screw extruder.
  • a axial screw extruder can be used.
  • the temperature of the extruder barrel is preferably 40°C or higher and 170°C or lower. Specifically, it is preferable that the temperature upstream of the central part of the barrel in the extrusion direction (the part from the raw material supply part to the center of the barrel) is 40°C or more and 150°C or less; It is preferable that the temperature at the center of the barrel in the axial direction is 130°C or more and 170°C or less, and the temperature downstream from the center of the barrel in the extrusion direction (from the center of the barrel to the tip of the barrel) is 140°C or more and 170°C or less. It is preferable that
  • the extruder is equipped with a discharge die at the tip of the barrel.
  • the discharge die is preferably a die capable of producing a sheet-like extrudate.
  • the discharge die has a slit-shaped flow path.
  • a protein-containing mixture flows through the channel.
  • the slit shape include concentric circular shapes, plate shapes, circular shapes, etc. in a cross-sectional view perpendicular to the extrusion direction of the protein-containing mixture.
  • the concentric slit shape means that the shape of the inner wall of the channel is defined by two concentric circles of different sizes in a cross-sectional view perpendicular to the extrusion direction of the protein-containing mixture.
  • the gap (lip clearance) between the discharge ports of the discharge die is preferably 1 mm or more and 10 mm or less, and more preferably 1 mm or more and 5 mm or less.
  • the gap (lip clearance) at the discharge port refers to the length of the shortest diameter at the discharge port.
  • the length of the discharge die in the extrusion direction is preferably 90 mm or more and 450 mm or less, more preferably 150 mm or more and 350 mm or less.
  • the discharge die is a cooling die.
  • the cooling die refers to a die that is cooled, for example, by circulation of a cooling liquid (a coolant such as water, glycol, or air).
  • a cooling die makes it easier to control the expansion of the extruded mixture. That is, the mixture, which is subjected to shearing by rubbing against the inner wall surface while flowing through the discharge die, can be controlled from swelling during discharge and easily maintains its fibrous quality.
  • the temperature of the discharge die is preferably 95°C or more and 120°C or less, and from the viewpoint of obtaining a protein food material with excellent fleshy appearance, it is preferably 100°C or more and 115°C or less, and 100°C or more and 110°C or less. It is more preferable that
  • the mixture (ie, protein food material) extruded in the extrusion process can be used as it is as a meat substitute without any special processing. That is, the extruded mixture (protein food material) can be used as it is as a heated meat substitute.
  • the extruded mixture may be cooked with any seasonings and the like. Further, the extruded mixture can be subjected to desired processing such as molding.
  • a molding process may be included after the extrusion process.
  • the shaping step may include cutting the extruded mixture (ie, protein food material) into a desired shape.
  • the cut protein food material can be used as a meat substitute such as thinly sliced meat.
  • the cut protein food material may be cooked with any seasoning or the like.
  • the molding step may include processing the protein food material into a molded object having a shape according to the purpose.
  • the extrusion directions of the raw materials for the extruded lean meat-like parts should be aligned in nearly the same direction. is preferred.
  • the extrusion direction of the protein food material inside may be aligned in the same direction by applying pressure to flatten it, passing it through a tube-shaped space, or the like.
  • the method for producing a protein food material may include steps other than the extrusion step and molding step described above. Other steps may be any steps such as a drying step, a crushing step, a packaging step, etc.
  • the protein food material according to the present disclosure may be used as the protein food material itself or as a mixture with desired additive components, or may be used as one of the materials for producing processed products such as substitute molded meat. It may also be used as
  • additive components to be mixed with the protein food material include oils and fats, binders, enzymes, and other additives.
  • the fat or oil is a vegetable oil. Since vegetable oil is derived from plants, it is easy to use when it is necessary to avoid or limit the intake of animal foods for reasons such as health, animal welfare, religion, allergies, and food crises due to population growth.
  • the content of fats and oils is preferably 0% by mass or more and 50% by mass or less, more preferably 1% by mass or more and 40% by mass or less, based on the entire mixture containing the protein food material and fats and oils. More preferably, the content is 3% by mass or more and 30% by mass or less.
  • the fat does not have an appearance similar to the fat in chunks of meat, and may be contained in a highly uniform state throughout the mixture containing the protein food material and the fat.
  • the protein food material is mixed with at least one member selected from the group consisting of a binder and an enzyme that hardens proteins, if necessary.
  • the protein food material is mixed with at least one member selected from the group consisting of a binder and an enzyme that hardens proteins, if necessary.
  • the binder is not particularly limited as long as it is edible and can maintain the shape of the protein food material.
  • examples of the binder include protein, polysaccharide thickener, starch, and the like.
  • the binder one type may be contained alone, or two or more types may be contained.
  • the protein used as a binder may be the same as or different from the protein contained in the protein food material.
  • proteins used as binders include vegetable proteins and animal proteins.
  • examples of vegetable proteins used as binders include proteins derived from wheat, soybeans, rice, and the like.
  • examples of the animal protein used as a binder include milk protein and egg white.
  • transglutaminase as the enzyme that hardens proteins.
  • Commercially available transglutaminase can be used, such as the Activa (registered trademark) series manufactured by Ajinomoto Co., Inc.
  • thickening polysaccharides examples include agar, carrageenan ( ⁇ -carrageenan, ⁇ -carrageenan), alginic acid, alginate, agarose, farcellan, gellan gum, glucono delta lactone, azotobacter vineland gum, xanthan gum, pectin, and guar gum.
  • locust bean gum tara gum, cassia gum, glucomannan, tragacanth gum, karaya gum, pullulan, gum arabic, arabinogalactan, dextran, carboxymethylcellulose sodium salt, methylcellulose, psyllium sheet gum, starch, chitin, chitosan, curdlan, tamarind seed gum , soybean polysaccharides, gelatin, psyllium, hydroxypropylmethylcellulose, hydroxyethylcellulose, carboxymethylcellulose, dextrin, and the like.
  • the polysaccharide thickener may be used as a gelling agent or may be gelled.
  • the gelling agent is preferably used together with a gelling promoter.
  • a gelation promoter is a compound that promotes gelation upon contact with a gelling agent, and its function is exhibited by a specific combination with a gelling agent.
  • Preferred combinations of gelling agents and gelling promoters are as follows. 1) Polyvalent metal ions (specifically, alkali metal ions such as potassium, or alkaline earth metal ions such as calcium and magnesium) as a gelling agent, and carrageenan, alginate, gellan gum, and azo as a gelling agent. A combination of tobacter vineland gum, pectin, carboxymethylcellulose sodium salt, etc. 2) A combination of boric acid or other boron compounds as a gelling promoter and guar gum, locust bean gum, tara gum, cassia gum, etc. as a gelling agent.
  • a water-soluble polysaccharide that reacts with a gelling agent to form a gel is used as a gelling promoter.
  • examples include a combination in which xanthan gum is used as a gelling agent and cassia gum is used as a gelling promoter, and a combination in which carrageenan is used as a gelling agent and locust bean gum is used as a gelling promoter.
  • a gelling agent and a gelling promoter is as follows: (metal ions or alkaline earth metal ions such as calcium, magnesium, etc.) and a gelling agent such as carrageenan, alginate, gellan gum, Azotobacter vineland gum, pectin, carboxymethyl cellulose sodium salt, etc. preferable.
  • the thickening polysaccharide contained as a binder may be a thermoirreversible gel-forming polysaccharide or a thermoreversible gel-forming polysaccharide.
  • a thermoirreversible gel is a gel that, once formed, maintains its gel state even when heated.
  • a thermoirreversible gel-forming polysaccharide is a polysaccharide that forms a thermoirreversible gel.
  • the thermoirreversible gel-forming polysaccharide is preferably a polysaccharide that crosslinks by reaction with a cation. Examples of the cation include the cations exemplified in the explanation of the fat mass composition described below.
  • thermoirreversible gel-forming polysaccharides examples include alginic acid, curdlan, pectin (low methoxyl (LM) pectin, high methoxyl (HM) pectin, etc.), deacylated (LA) gellan gum, and the like.
  • a thermoreversible gel-forming polysaccharide is a polysaccharide that forms a thermoreversible gel.
  • thermoreversible gel-forming polysaccharides include gelatin, agar, carrageenan, farcellan, native gellan gum, locust bean gum, xanthan gum, guar gum, psyllium seed gum, glucomannan, tara gum, tamarind seed gum, and the like.
  • the binder may further contain a gel retarder.
  • a gelation retardant is a compound that has the function of suppressing gelation of a thermoirreversible gel-forming polysaccharide or a thermoreversible gel-forming polysaccharide.
  • the gelation retarder is preferably a chelating agent.
  • the chelating agent known chelating agents can be suitably used.
  • the chelating agent examples include oxycarboxylic acids such as tartaric acid, citric acid, and gluconic acid; aminocarboxylic acids such as iminodiacetic acid (IDA), nitrilotriacetic acid (NTA), and ethylenediaminetetraacetic acid (EDTA); pyrophosphoric acid, Condensed phosphoric acids such as tripolyphosphoric acid; salts thereof; and the like.
  • IDA iminodiacetic acid
  • NTA nitrilotriacetic acid
  • EDTA ethylenediaminetetraacetic acid
  • pyrophosphoric acid Condensed phosphoric acids such as tripolyphosphoric acid; salts thereof; and the like.
  • starch examples include wheat starch, cassava starch, rice starch, glutinous rice starch, corn starch, waxy corn starch, sago starch, potato starch, arrowroot starch, lotus root starch, mung bean starch, sweet potato starch, waxy potato starch, waxy cassava starch, Examples include waxy wheat starch.
  • the total content of the binder and the enzyme that hardens the protein contained in the protein food material is preferably 0.1% by mass or more and 30% by mass or less based on the entire protein food material, It is more preferably 0.5% by mass or more and 25% by mass or less, and even more preferably 1% by mass or more and 20% by mass or less.
  • the protein food material may be mixed with other additives as necessary.
  • Other additives include, for example, water, seasonings, acidulants, bittering agents, spices, sweeteners, antioxidants, coloring agents, fragrances, stabilizers, preservatives, and the like.
  • the content of other additives is preferably 0% by mass or more and 20% by mass or less based on the entire mixture containing the protein food material and additives.
  • One of the preferred applications of the protein food material according to the present disclosure is an alternative molded meat containing the protein food material.
  • the alternative molded meat has an excellent meaty appearance.
  • the substitute molded meat is preferably a substitute molded meat for chunk meat (hereinafter also referred to as "substitute meat for chunks").
  • substitute meat for chunks By using the protein food material according to the present disclosure that has an excellent fleshy appearance, the meat alternative for chunk meat according to the present disclosure can have an appearance similar to "chunk meat" of livestock meat.
  • the chunk of meat has a lean-like part with a color close to red and a fat-like part with a color close to white on its surface.
  • the fat on the surface of a chunk of meat has a certain area (for example, in a chunk of meat with less fat, such as beef fillet, The fat area on the surface of a chunk of meat is about 3%). On the surface of chunks of meat, fat often has an elongated shape.
  • the alternative molded meat according to the present disclosure preferably contains a protein food material and an oil or fat, and preferably contains a protein food material, an oil or fat, and a polysaccharide. is more preferable.
  • the fat and oil contained in the protein food material may be a granular body containing fat and oil.
  • the granular material containing fats and oils may be in the form of, for example, capsule-shaped fats and oils, fats and oils encapsulated in a gel, and the like.
  • the average particle diameter of the granules may be 10 ⁇ m or more and 500 ⁇ m or less.
  • the average particle size of the granules is a value measured by observing the fat mass composition using a transmission optical microscope.
  • the polysaccharide can function as a binder between the protein food material and the granules containing fat and oil.
  • examples of polysaccharides include the thickening polysaccharides described above as binders that may be included in protein food materials.
  • the lean meat-like portion refers to a portion of the chunk-like meat substitute that corresponds to a portion that appears lean.
  • the lean-like portion has an appearance similar to lean meat in chunks. It is preferable that the lean meat-like portion contains the protein food material according to the present disclosure and, if necessary, contains fats and oils, a binder, and other additives. The details of the oil and fat, the binder, and other additives are as described above, and their explanation will be omitted here.
  • the red meat-like portion may be colored red using a coloring agent.
  • the coloring agent used for coloring the red meat-like parts is preferably an edible and red coloring agent.
  • the edible and red coloring agent preferably has the property of discoloring when heated, from the viewpoint that the red meat-like portion exhibits a red color before heating and a color close to brown after heating.
  • the red coloring agent include natural beet red pigment, cochineal pigment, gardenia red pigment, etc. Among them, natural beet red pigment is preferred.
  • the lean meat-like portion may contain a protein food material and fats and oils from the viewpoint of improving the taste and texture of the meat substitute.
  • the fat or oil contained in the protein food material may be a capsule-shaped fat or oil.
  • the polysaccharide can function as a binder between the protein food material and the capsule-shaped fat and oil.
  • capsule-shaped fats and oils examples include microcapsules encapsulating edible fats and oils.
  • Microcapsules encapsulating edible oils and fats include, for example, a core portion containing edible oils and fats, and a shell portion encapsulating the core portion and containing an edible ionic crosslinkable polymer crosslinked with polyvalent cations. Examples include edible oil-encapsulating microcapsules.
  • the edible fat or oil contained in the core portion is preferably an edible fat or oil with a melting point of 30° C. or lower, and may be either a natural oil or a synthetic oil, or a mixture thereof.
  • the edible fats and oils are preferably saturated fatty acids or unsaturated fatty acids, more preferably saturated fatty acids having 12 to 30 carbon atoms or unsaturated fatty acids having 12 to 30 carbon atoms, and 16 to 30 carbon atoms. More preferably, it is an unsaturated fatty acid having 24 carbon atoms.
  • Unsaturated fatty acids with a melting point of 30°C or less include triglycerides of medium-chain fatty acids with 6 to 12 carbon atoms (medium-chain fatty acid triglycerides) such as caproic acid, caprylic acid, capric acid, and lauric acid; coconut oil, sesame oil, olive oil, Examples include vegetable oils and fats such as corn oil, rapeseed oil, safflower oil, soybean oil, sunflower oil, nut oil, grapeseed oil, and linseed oil, and vitamin E.
  • the core portion may contain other components other than water and the above-mentioned edible oil or fat, if necessary. Other components include amino acids, stabilizers, excipients, fragrances, and the like.
  • the shell part encloses the core part and contains an edible ionically crosslinkable polymer crosslinked with polyvalent cations.
  • an edible ionically crosslinkable polymer crosslinked with polyvalent cations known ionically crosslinkable polymers crosslinkable with polyvalent cations can be used.
  • the ionic crosslinkable polymer is not particularly limited as long as it can be used in foods, and examples thereof include pectin or its derivatives, alginic acid or its salts, gellan gum, carrageenan, polygalacturonic acid, and mixtures thereof.
  • the shell portion may contain components other than the ionic crosslinkable polymer, such as gellan gum, a polysaccharide thickener other than carrageenan and pectin, and a polysaccharide thickener for imparting flexibility in a dry state.
  • plasticizers and the like can be mentioned.
  • the microcapsules encapsulating edible fats and oils may have a number average particle diameter of 10 ⁇ m or more and 300 ⁇ m or less. Further, it is also preferable that the coefficient of variation (CV value) of the number average particle diameter is 30% or less.
  • Microcapsules encapsulating edible oil can be prepared, for example, by using an aqueous phase containing an edible ionic crosslinkable polymer and a polyvalent cation chelate compound, and an oil phase containing an edible fat or oil with a melting point of 30°C or less.
  • step C of obtaining a mixture of the dispersion of oil-in-water droplets prepared in step B and the edible fat containing a pH lowering agent. can.
  • the fat-like portion refers to a portion that has an appearance similar to the fat of a chunk of meat (generally referred to as fat).
  • the fat-like portion preferably contains oil and fat, and if necessary contains gel.
  • fats and oils examples include vegetable oils and animal fats.
  • vegetable oils include rapeseed oil, soybean oil, palm oil, olive oil, rice oil, corn oil, and coconut oil.
  • vegetable oil refers to oil and fat obtained from plants.
  • animal fats and oils include beef tallow, pork fat, whale fat, and fish oil. Note that animal fats and oils refer to fats and oils obtained from animals.
  • the melting point range of the fat or oil is not particularly limited, but may be, for example, 300°C or lower.
  • the melting point of fats and oils is a value measured by a thermal analysis measuring device.
  • a thermal analysis measuring device for example, SSC5000DSC200 manufactured by Seiko Electronics Industries, Ltd. can be used.
  • the melting point of fats and oils is measured by adding 3 mg of a sample to the apparatus and measuring at a heating rate of 3° C./min.
  • the oil or fat is contained in the fat-like portion in the form of an emulsion.
  • emulsion refers to an emulsion that contains oil, fat, and water and is in an emulsified state such as an oil-in-water emulsion or a water-in-oil emulsion.
  • oils and fats contained in the emulsion include those mentioned above.
  • the content of oil and fat in the emulsion is preferably 5% by mass or more and less than 90% by mass, more preferably 10% by mass or more and 80% by mass or less, and 15% by mass or more, based on the entire emulsion. More preferably, it is 70% by mass or less.
  • the water contained in the emulsion is not particularly limited as long as it can be used for food.
  • the content of water in the emulsion is preferably 10% by mass or more and 95% by mass or less, more preferably 20% by mass or more and 90% by mass or less, and 30% by mass or more, based on the entire emulsion. More preferably, it is 85% by mass or less.
  • the emulsion contains a thickening polysaccharide.
  • a thickening polysaccharide By containing the thickening polysaccharide, the water retention property of the emulsion can be improved.
  • the polysaccharide thickener is not particularly limited, but the ones mentioned above are applicable.
  • the content of polysaccharide thickener in the emulsion is preferably 0.1% by mass or more and 5% by mass or less, and preferably 0.5% by mass or more and 3% by mass or less, based on the entire emulsion. More preferred.
  • the emulsion contains protein.
  • the adhesion between the lean meat-like part and the fat-like part increases.
  • the protein is not particularly limited, but those mentioned above are applicable.
  • the content of protein in the emulsion is preferably 0.1% by mass or more and 10% by mass or less, and more preferably 0.5% by mass or more and 5% by mass or less, based on the entire emulsion.
  • the emulsion may also include a surfactant.
  • the surfactant contained in the emulsion includes edible surfactants.
  • examples of the edible surfactant include glycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, lecithin, and the like.
  • the glycerin fatty acid ester preferably contains monoglyceride as a main component.
  • the monoglyceride is preferably a monoester of glycerin and a saturated or unsaturated fatty acid having 2 to 24 carbon atoms. Examples of fatty acids include behenic acid, stearic acid, palmitic acid, and the like.
  • the glycerin fatty acid ester may contain diglyceride.
  • the diglyceride is preferably a diester of glycerin and a saturated or unsaturated fatty acid having 2 to 24 carbon atoms.
  • the polyglycerin fatty acid ester is preferably an esterified product of a saturated or unsaturated fatty acid having 2 to 24 carbon atoms and polyglycerin.
  • the polyglycerin fatty acid esters include polyglyceryl monomyristate, polyglyceryl dimyristate, polyglyceryl trimyristate, polyglyceryl monopalmitate, polyglyceryl dipalmitate, polyglyceryl tripalmitate, polyglyceryl monostearate, and polyglyceryl distearate.
  • polyglyceryl tristearate polyglyceryl monoisostearate, polyglyceryl diisostearate, polyglyceryl triisostearate, polyglyceryl monooleate, polyglyceryl dimonooleate, polyglyceryl trimonooleate, and the like.
  • Organic acid monoglyceride is obtained by further esterifying the glycerin-derived hydroxyl group of monoglyceride using an organic acid.
  • organic acids include citric acid, succinic acid, acetic acid, and lactic acid, with citric acid and succinic acid being preferred, and citric acid being more preferred.
  • Sorbitan fatty acid ester refers to an esterified product of sorbitan and fatty acid.
  • the sorbitan fatty acid ester is preferably an esterified product of sorbitan and a saturated or unsaturated fatty acid having 2 or more and 18 or less carbon atoms.
  • sorbitan fatty acid esters include sorbitan monocaprate, sorbitan monolaurate, sorbitan monopalmitate, sorbitan monostearate, sorbitan distearate, sorbitan sesquistearate, sorbitan tristearate, sorbitan trioleate, and sorbitan monostearate. Examples include sorbitan isostearate, sorbitan sesquiisostearate, sorbitan monooleate, sorbitan sesquioleate, and coconut oil fatty acid sorbitan.
  • Propylene glycol fatty acid ester is an esterified product of fatty acid and propylene glycol.
  • the fatty acid used in the synthesis of propylene glycol fatty acid ester is preferably a saturated or unsaturated fatty acid having 2 to 24 carbon atoms.
  • Specific examples of the propylene glycol fatty acid ester include propylene glycol palmitate, propylene glycol stearate, and propylene glycol behenate.
  • Sucrose fatty acid ester is an esterified product of sucrose and fatty acid.
  • the fatty acid used in the synthesis of sucrose fatty acid ester is preferably a saturated or unsaturated fatty acid having 2 or more and 24 or less carbon atoms.
  • the sucrose fatty acid ester is one or more selected from the group consisting of caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, arachidic acid, and behenic acid.
  • An esterified product of fatty acid and sucrose is preferred.
  • Polyglycerin condensed ricinoleic acid ester is an esterified product of polyglycerin fatty acid ester and ricinoleic acid condensate.
  • the polyglycerin condensed ricinoleic acid ester includes an esterified product of the compound described as a specific example of the polyglycerin fatty acid ester mentioned above and a ricinoleic acid condensate.
  • Lecithin refers to phosphatidylcholine itself or a mixture containing at least phosphatidylcholine.
  • a mixture containing at least phosphatidylcholine generally includes, in addition to phosphatidylcholine, phosphatidylserine, phosphatidylethanolamine, phosphatidylinositol, N-acylphosphatidylethanolamine, phosphatidylglycerol, phosphatidic acid, lysophosphatidylcholine, lysophosphatidic acid, sphingomyelin, It is a mixture that may contain sphingoethanolamine and the like.
  • enzymatically decomposed lecithin As the lecithin, enzymatically decomposed lecithin (so-called lysolecithin) can be used.
  • Enzymatically decomposed lecithin is a composition containing lysophosphatidylcholine in which one fatty acid of the phosphatidylcholine molecule has been lost by an enzyme such as phospholipase.
  • enzymatically decomposed lecithin includes so-called hydrogenated enzymatically decomposed lecithin, which has been hydrogenated to improve oxidative stability by converting bound fatty acids to saturated fatty acids.
  • the HLB value of the surfactant is, for example, preferably 8 or more, more preferably 10 or more, and even more preferably 12 or more, from the viewpoint of emulsifying and dispersing properties.
  • the upper limit of the HLB value of the emulsifier is not particularly limited, but is generally 20 or less, preferably 18 or less.
  • HLB means hydrophilic-hydrophobic balance, commonly used in the surfactant field.
  • the HLB value is calculated using the Kawakami formula shown below.
  • the commercial catalog data is preferentially adopted.
  • Mw represents the formula weight of the hydrophilic group that the surfactant has
  • Mo represents the formula weight of the hydrophobic group that the surfactant has.
  • the hydrophobic group that a surfactant has is an atomic group that has a low affinity for water. Examples of the hydrophobic group include an alkyl group, an alkenyl group, an alkylsilyl group, a perfluoroalkyl group, and the like.
  • the surfactant is the above-mentioned "glycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, or lecithin".
  • it refers to alkyl groups and alkenyl groups derived from fatty acids.
  • the hydrophilic group that a surfactant has is an atomic group that has a high affinity for water. Specifically, it refers to atomic groups other than hydrophobic groups in the structure of a surfactant.
  • the fat-like portion contains gel.
  • gel refers to a gel that contains at least water and behaves as an elastic solid.
  • Elasticity refers to the property of an object that is deformed by an external force and tends to return to its original shape after the external force is removed.
  • the gel contains an edible gelling agent.
  • Edible gelling agents include polysaccharide thickeners.
  • specific examples of the thickening polysaccharide include agar, carrageenan ( ⁇ -carrageenan, ⁇ -carrageenan), alginic acid, alginate, agarose, farcellan, gellan gum, glucono delta-lactone, azotobacter vinelandigum, xanthan gum, Pectin, guar gum, locust bean gum, tara gum, cassia gum, glucomannan, tragacanth gum, karaya gum, pullulan, gum arabic, arabinogalactan, dextran, carboxymethylcellulose sodium salt, methylcellulose, psyllium sheet gum, starch, chitin, chitosan, curdlan, Examples include tamarind seed gum, soybean polysaccharide, gelatin, psyllium, hydroxypropylmethylcellulose, hydroxyethylcellulose, carboxymethylcellulose,
  • the gelling agent is preferably used together with a gelling promoter.
  • a gelation promoter is a compound that promotes gelation upon contact with a gelling agent, and its function is exhibited by a specific combination with a gelling agent. Preferred combinations of gelling agents and gelling promoters are as follows.
  • Polyvalent metal ions specifically, alkali metal ions such as potassium, or alkaline earth metal ions such as calcium and magnesium
  • alkali metal ions such as potassium, or alkaline earth metal ions such as calcium and magnesium
  • carrageenan alginate, gellan gum, and azo as a gelling agent.
  • alkali metal ions such as potassium, or alkaline earth metal ions such as calcium and magnesium
  • a water-soluble polysaccharide that reacts with a gelling agent to form a gel is used as a gelling promoter.
  • examples include a combination in which xanthan gum is used as a gelling agent and cassia gum is used as a gelling promoter, and a combination in which carrageenan is used as a gelling agent and locust bean gum is used as a gelling promoter.
  • the combination of a gelling agent and a gelling promoter is as follows: 1) polyvalent metal ions (specifically (Alkali metal ions such as potassium, or alkaline earth metal ions such as calcium and magnesium) and gelling agents such as carrageenan, alginate, gellan gum, Azotobacter vinegar gum, pectin, carboxymethyl cellulose sodium salt, etc. combination.” is preferable.
  • the fat-like portion has one of the following component aspects.
  • the fat-like portion contains fats and oils as a main component.
  • the fat-like portion contains an emulsion as a main component.
  • the fat-like portion contains oil and gel.
  • the term "main component" as used herein means that the corresponding component is contained in an amount of 90% by mass or more based on the entire fat-like portion.
  • fat-like part example (1) When the fat-like part contains oil as a main component (hereinafter referred to as fat-like part example (1))
  • the content of oil and fat contained in the fat-like part is preferably 90% by mass or more, and 92% by mass or more, based on the entire fat-like part. More preferably, it is 95% by mass or more.
  • the upper limit of the content of oil and fat contained in the fat-like part is determined based on the total fat-like part, taking into account additives contained in the fat and oil. The content may be 99% by mass or less, or 98% by mass or less.
  • the fat-like part is “Example (1) of fat-like part”
  • an oil or fat that becomes cloudy when coagulated from the viewpoint of obtaining a chunk meat-like substitute meat having an appearance similar to livestock meat.
  • preferred oils and fats used when the fat-like portion is “Example (1) of fat-like portion” include coconut oil, palm oil, shea butter, and cocoa butter.
  • fat-like part example (2) When the fat-like part contains an emulsion as a main component (hereinafter referred to as fat-like part example (2)) Since emulsions often have a white color, if the fat-like portion contains the emulsion as a main component, the fat-like portion also tends to be white. Therefore, by making the fat-like part into the form of fat-like part example (2), a chunk meat-like substitute meat having an appearance closer to livestock meat can be obtained.
  • the emulsion may be an oil-in-water type emulsion or a water-in-oil type emulsion.
  • the content of the emulsion is preferably 90% by mass or more, and preferably 92% by mass or more, based on the entire fat-like part. More preferably, it is 95% by mass or more.
  • the upper limit of the content of emulsion contained in the fat-like part is based on the entire fat-like part, taking into account the addition of additives etc. It may be 99% by mass or less, or 98% by mass or less.
  • the content of oil and fat contained in the emulsion is preferably 5% by mass or more and less than 90% by mass, more preferably 10% by mass or more and 80% by mass or less, based on the entire emulsion. It is more preferable that the amount is from % by mass to 70% by mass.
  • the content of water contained in the emulsion is preferably 10% by mass or more and 95% by mass or less, more preferably 20% by mass or more and 90% by mass or less, and 30% by mass or less, based on the entire emulsion. It is more preferable that the amount is from % by mass to 85% by mass.
  • the content of the surfactant contained in the emulsion is preferably 0.01% by mass or more and 5% by mass or less, and 0.05% by mass or more and 4% by mass or less, based on the entire emulsion. It is more preferably 0.1% by mass or more and 3% by mass or less.
  • fat-like part example (3) When the fat-like part contains oil and gel (hereinafter referred to as fat-like part example (3)) When the fat-like part contains fat and oil, the gel tends to retain the fat and oil contained in the fat-like part even when a temperature change occurs. Therefore, even if a temperature change occurs, fats and oils are less likely to flow out from the fat-like portion, and the appearance resembling chunks of meat is more likely to be maintained. In addition, even when raw meat-like lump meat-like substitute meat is cooked, oils and fats are easily retained by the gel, and when eating the cooked raw meat-like lump meat-like substitute meat, it is contained in the fat-like parts. The fat and oil will overflow, making it easier to obtain a texture more similar to chunks of meat after cooking.
  • the fats and oils are preferably encapsulated in a gel.
  • the fats and oils are dispersed in large numbers in the gel in the form of granular bodies containing fats and oils, specifically, in a nearly spherical state (hereinafter referred to as "oil droplets"). It is preferable to do so.
  • the particle size of the oil droplets is preferably 20 ⁇ m or more and 500 ⁇ m or less, more preferably 30 ⁇ m or more and 400 ⁇ m or less, and even more preferably 50 ⁇ m or more and 300 ⁇ m or less.
  • fats and oils are encapsulated in the gel, even after forming a raw meat-like lump meat-like substitute meat, even if the raw meat-like lump meat-like substitute meat is heat sterilized, the fats and oils contained in the fat-like part will dissolve and the fat will remain. This prevents the liquid from flowing down from the side part. Therefore, even when heat-sterilizing raw meat-like lump meat-like substitute meat, the fat-like portion can be retained, and the sanitary storage stability of the lump-like meat substitute meat can be improved.
  • the particle size of the oil droplets is measured by observing the fat-like part using a transmission optical microscope.
  • An example of a transmission microscope is an inverted microscope Axio Observer manufactured by Zeiss. Z1 etc. can be used.
  • the procedure for measuring the particle size of oil droplets will be explained below.
  • the oil is solidified at a temperature below the melting point of the oil and the gel is dissolved with 3% sodium carbonate to collect oil droplets from the fat-like portion and placed on a 60 mm diameter polystyrene petri dish. At this time, make sure that the collected oil droplets do not overlap in the depth direction of the petri dish.
  • the oil droplets collected in the petri dish are then observed using a transmission optical microscope and photographed at a 5x objective magnification.
  • the fat-like portion contains fats and oils encapsulated in a gel
  • the fat contained in chunks of meat is nearly white when unheated, but becomes more transparent when cooked. Therefore, by making the chunk meat-like substitute according to the present embodiment have this configuration, when the raw meat-like chunk meat-like substitute meat is cooked, it tends to have an appearance similar to livestock meat.
  • Whether or not the transparency of the fat-like part is improved by heating is determined by the following procedure.
  • the transparency of the fat-like part of the raw meat-like lump meat-like substitute meat is measured using Konica Minolta's color reader CR-10Plus at three arbitrary points, and the arithmetic mean value of the obtained values is the measured value. Let it be A. Place the raw meat-like chunk meat-like meat substitute on a hot plate with a surface temperature of 160° C. with the side with the measurement part facing down, and heat it by leaving it for 2 minutes.
  • the heated raw meat-like lump-like substitute meat is taken out from the hot plate, and after heating, the transparency of the measurement part is measured in the same procedure as measurement value A, and the arithmetic mean value of the obtained values is taken as measurement B. If measurement value B shows higher transparency than measurement value A, it is determined that the transparency of the fat-like portion has improved due to heating.
  • the content of oil and fat is preferably 10% by mass or more and 70% by mass or less, and 15% by mass or more and 60% by mass or less, based on the entire fat-like part. It is more preferably at most 20% by mass and at most 50% by mass.
  • the gel content is preferably 30% by mass or more and 90% by mass or less, and 40% by mass or more and 85% by mass or less, based on the entire fat-like part. It is more preferably at most 50% by mass and at most 80% by mass.
  • the fat-like part is "Example (3) of fat-like part"
  • the fat-like part is a fat mass composition containing granules containing fat and oil and an edible ionic crosslinkable polymer crosslinked with cations. It may be an aspect including.
  • the average particle size of the granules may be 50 ⁇ m or more and 500 ⁇ m or less.
  • the average particle size of the granules is a value measured by observing the fat mass composition using a transmission optical microscope.
  • the fat mass composition comprises an edible, ionically crosslinked polymer that is cationically crosslinked.
  • edible means a property that does not adversely affect the health condition when ingested orally by humans.
  • Ionically crosslinkable polymer means a polymer that crosslinks by reaction with ions.
  • examples of edible ionic crosslinkable polymers include alginic acid, carrageenan, LM pectin, HM pectin, LA gellan gum, and the like.
  • the edible ionically crosslinkable polymer is preferably at least one selected from the group consisting of alginic acid, LM pectin, and LA gellan gum.
  • the cations are preferably metal ions with an ionic valence of two or more.
  • metal ions include divalent metal ions such as calcium ions, magnesium ions, iron ions (II), copper ions (II), zinc ions, and manganese ions; trivalent metals such as aluminum ions and iron ions (III). Examples include ions.
  • the metal ion is preferably at least one selected from calcium ions, magnesium ions, and zinc ions, and more preferably calcium ions.
  • Crosslinking of the edible ionically crosslinkable polymer can be carried out, for example, by mixing a solution containing the ionically crosslinkable polymer, a surfactant, and water (ionically crosslinkable polymer solution) with an aqueous solution containing a cation.
  • the fat mass composition can be produced, for example, according to the embodiments described in the Examples below.
  • the raw meat-like lump-like meat substitute may contain granular bodies containing fat and oil (oil and fat encapsulated in a gel or capsule-shaped fat and oil).
  • “inside” means that it is not present on the surface of the chunk meat-like meat substitute. Since the raw meat-like chunk meat-like meat substitute contains oil encapsulated in a gel or capsule-shaped oil and fat, the oil and fat can easily remain in the chunk meat-like meat substitute. This makes it easier to obtain raw meat-like chunk meat-like substitute meat that maintains a texture closer to that of livestock meat.
  • the granules containing fats and oils contained inside the raw meat-like lump meat-like substitute meat include those similar to the above-mentioned gel-encapsulated fats and oils or capsule-shaped fats and oils, and here, The explanation will be omitted.
  • the method for producing the alternative molded meat according to the present disclosure is not particularly limited.
  • the method for producing alternative molded meat according to the present disclosure for example, after molding a red-colored lean meat-like part and forming grooves on the surface of the molded lean-meat-like part, or after forming a red-colored lean meat-like part, The method includes forming grooves on the surface of the lean meat-like part while forming the lean meat-like part (lean-like part formation step), and then attaching oil and fat to the grooves to form a fat-like part (fat-like part formation step). Can be mentioned.
  • Another aspect of the method for producing alternative molded meat according to the present disclosure includes a first step of mixing the protein food material according to the present disclosure and a binder (for example, a polysaccharide) to obtain a mixture. , a second step of stretching the mixture to obtain a stretched mixture in which the fiber direction of the protein food material is oriented in one direction; Examples include methods including:
  • the method of mixing the protein food material according to the present disclosure and the binder is not particularly limited, and examples thereof include a method of mixing by hand, a method of using a known mixer, etc. .
  • the mixer include a mixer. Before mixing the protein food material and the binder, it is preferable to break the protein food material by hand or the like to adjust the size of the protein food material. Furthermore, when the alternative molded meat to be produced contains oil or fat, the above-described fat mass composition, other additives, etc., it is preferable to mix them together with the protein food material and the binder in the first step.
  • the method of stretching the mixture obtained in the first step is such that a stretched mixture in which the fiber direction of the protein food material is oriented in one direction is obtained.
  • first step mixture a stretched mixture in which the fiber direction of the protein food material is oriented in one direction is obtained.
  • the surface of the molded object is The method may include a step of forming a pattern resembling fat (marbled pattern) (hereinafter also referred to as a fat-like portion forming step).
  • the fat-like portion forming step is a step of forming grooves with a depth of, for example, 100 ⁇ m or more on the surface of the molded object, and depositing oil and fat in the formed grooves to form fat-like portions.
  • Examples of methods for forming grooves on the surface of the molded body include a method of digging the surface with a knife and a method of forming grooves with a mold, and a method of forming grooves with a mold is preferred.
  • oil and fat are applied to the grooves formed on the surface of the molded body, filling the grooves to form a pattern resembling fat.
  • the oil or fat may be in a liquid state, a semi-solid state in which a liquid and a solid are mixed, or a solid state. Preferably, it is in a liquid or semi-solid state.
  • the oils and fats may be applied in the form of an emulsion.
  • an emulsion containing a gelling agent, fats and oils, and water (referred to as a "gelling emulsifier") is applied to the grooves formed on the surface of the molded body, and then the grooves are It is preferable to gel the gelling emulsion adhering to the gelling emulsion.
  • the gelling emulsion is preferably an oil-in-water emulsion.
  • the oil droplet diameter of the oil in the gelling emulsion is preferably 20 ⁇ m or more and 500 ⁇ m or less, more preferably 30 ⁇ m or more and 400 ⁇ m or less, and even more preferably 50 ⁇ m or more and 300 ⁇ m or less.
  • a method for gelling the gelling emulsion attached to the grooves for example, a method of gelling the molded body with the gelling emulsion attached to the grooves is placed in an aqueous solution containing a gelling promoter. can be mentioned.
  • Example 1 Defatted soybean flour (Showa Fresh RF, manufactured by Showa Sangyo Co., Ltd.) as a raw material containing protein and wheat gluten (PRO-Glu 65, manufactured by Torigoe Seifun Co., Ltd.) as a protein are mixed in the amounts (mass ratio) shown in Table 1. , mixed powder 1 was obtained. The defatted soybean flour used contains 54.7% by weight of protein. Next, a twin-screw extruder (twin-screw extruder, manufactured by Kowa Kogyo Co., Ltd., product name: KEI-45-25) was prepared. The twin screw extruder has a cross section schematically shown in FIG. In FIG.
  • 10 is a twin-screw extruder
  • 12 is a hopper
  • 14 is a barrel
  • 16 is a screw
  • 18 is a protein-containing mixture
  • 20 is a discharge die
  • 24 is a discharge channel
  • 26 is a discharge port
  • X is the extrusion direction.
  • Example 1 protein food materials 2 to 3 of Examples and protein food materials C1 to C3 of Comparative Examples were prepared in the same manner as in Example 1, except that the outlet temperature of the cooling die was changed to the temperature listed in Table 1. I got it.
  • Example 4 In Example 1, the mass of the raw materials containing protein (defatted soybean flour and wheat gluten) was changed to the mass ratio shown in Table 1, and the colorant (KC-Brown SP-3, brown, manufactured by Kobe Kasei Co., Ltd.) was changed to the mass ratio shown in Table 1. Protein food material 4 of Example 1 was obtained in the same manner as in Example 1, except that the ingredients were added at the mass ratio shown in Table 1 and the outlet temperature of the cooling die was changed to the temperature shown in Table 1.
  • the colorant KC-Brown SP-3, brown, manufactured by Kobe Kasei Co., Ltd.
  • Example 5 Protein food material 5 of Example 1 was obtained in the same manner as in Example 1, except that the length of the cooling die in the extrusion direction was changed as shown in Table 1.
  • FIG. 1A shows a photograph of a cross section of protein food material 2 of Example 2
  • FIG. 1B shows a photograph of a cross section of protein food material C3 of Comparative Example 3.
  • FIGS. 1A and 1B are photographs showing the edges of the voids with borders.
  • the ratio (%) of the number of voids having a cross-sectional area of 0.1 mm 2 or less to the total number of voids present in the cross-section was calculated.
  • the measurement of the number ratio (%) of voids was performed twice for each of protein food materials 1 to 5 and C2 to C3, and the average value of the number ratio (%) of voids obtained for each protein food material was It was expressed as the number ratio (%) of voids in the protein food material.
  • the results are shown in Table 1. It should be noted that the protein food material C1 of Comparative Example 1 had scorch, making it difficult to measure the voids, so it was indicated as "-" in Table 1.
  • Table 2 shows the peak intensities of amide I band and amide band II of protein food materials 1 to 5 and C2 to C3, as well as the intensity ratios X A and X B. It should be noted that protein food material 1 of Comparative Example 1 had scorch, making it difficult to measure the degree of orientation X A /X B , so it was indicated as "-" in Table 1.
  • FIG. 4 shows IR spectra when s-polarized light is irradiated parallel and perpendicular to the fiber direction of the protein food material 4 produced in Example 4.
  • a fibrous appearance can be clearly seen over the entire surface, and a good meat texture can be felt.
  • 4 points A fibrous appearance can be seen on the surface, and a fleshy texture can be felt.
  • 3 points A fibrous appearance can be seen on a part of the surface, and a slight fleshy texture can be felt.
  • 2 points Slight fibrous appearance and almost no meaty texture.
  • 1 point No fibrous appearance and no meat texture, or charred and no meat texture.
  • Example 6 Production of alternative molded meat
  • Protein food material 2 obtained in Example 2 was boiled in 3 L (liter) of boiling water for 10 minutes and drained. After draining the water, the protein food material 2 was cut into a length of about 100 mm, and torn along the fiber direction to a width of about 5 mm. The torn protein food material 2 was mixed with an aqueous solution (concentration: 5% by mass of seasoning based on the entire aqueous solution) containing Sangrill Beef Taste 3457E (a seasoning made by San-Ei Gen FSI Co., Ltd. that does not use animal materials) as a seasoning. Boiled for 10 minutes to obtain strip-shaped protein food material 1.
  • aqueous solution concentration: 5% by mass of seasoning based on the entire aqueous solution
  • Sangrill Beef Taste 3457E a seasoning made by San-Ei Gen FSI Co., Ltd. that does not use animal materials
  • the strip-shaped fiber bundle-like organized protein 1 was mixed with Sunbeat Conc No. 1 as a coloring agent. It was immersed in an aqueous solution (concentration: 3% by mass of the colorant based on the entire aqueous solution) containing 4948 (colorant manufactured by San-Eigen FSI Co., Ltd.) to obtain a strip-shaped protein food material 2. Thereafter, 7.5 g of GENUTINE 310-C (carrageenan manufactured by Sansho Co., Ltd.) containing a thermoreversible gel-forming polysaccharide and a thermo-irreversible gel-forming polysaccharide were added to 150 g of strip-shaped protein food material 2 as a binder. 7.5 g of kelp acid 429S (sodium alginate containing a curing agent manufactured by Kimika) and 30 g of water were added and mixed evenly to obtain a first step mixture.
  • aqueous phase and an oil phase were prepared as follows.
  • Aqueous phase 99.5 parts by mass of tap water and 0.5 parts by mass of Ryoto Sugar Ester M-1695 (manufactured by Mitsubishi Chemical Corporation) as a surfactant were weighed for a total of 5 kg, The mixture was stirred for 30 minutes in a vacuum cleaner (manufactured by Alumni Co., Ltd.) for 30 minutes to completely dissolve the mixture.
  • Oil phase 1 kg of coconut oil (manufactured by COCOWELL, product name: Organic Premium Coconut Oil (M041)) was weighed as the fat.
  • Membrane emulsification was performed using a pipe-shaped SPG membrane (manufactured by SPG Techno Co., Ltd., pore diameter: 50 ⁇ m), with the aqueous phase as a continuous phase and the oil phase as a dispersed phase.
  • a pipe-shaped SPG membrane is inserted and arranged in a tubular container, and the aqueous phase is introduced into the inside (inner pipe line) of the pipe-shaped SPG membrane from one end of the container to the other end at a flow rate of 50 mL/min.
  • the oil phase was flowed at a flow rate of 10 mL/min to the outside of the pipe-shaped SPG membrane (outer pipe line (flow path between the container and the SPG membrane)).
  • an aqueous solution containing droplets containing oil and fat (hereinafter also referred to as droplet dispersion) was obtained.
  • the particle size of the oil-containing droplets was 190 ⁇ m, and the CV value was 19%.
  • the particle size and CV value of the droplets containing oil and fat were measured using a transmission optical microscope.
  • the droplet dispersion collected in the Petri dish was observed using a transmission optical microscope and photographed at a 5x objective magnification.
  • Select 200 or more images of droplets containing oil and fat contained in the screen obtained by shooting, and use image processing software (e.g. ImageJ) to calculate the equivalent circular diameter of each droplet (equivalent to the area of the droplet image). The diameter of a perfect circle) was calculated.
  • image processing software e.g. ImageJ
  • the arithmetic mean value of the calculated circular equivalent diameters of each droplet was calculated, and the arithmetic mean value was defined as the "average particle diameter of the droplets containing oil and fat.”
  • the standard deviation of the equivalent circle diameter of droplets containing oil and fat is the standard deviation of the equivalent circle diameter of 200 droplets containing oil and fat calculated in the measurement of the average particle size of droplets containing oil and fat. .
  • sodium alginate Korean Algin I-1, manufactured by Kimica Corporation
  • Ryoto Sugar Ester M-1695 manufactured by Mitsubishi Chemical
  • An aqueous solution 1 containing cations was prepared by dissolving 1 part by mass of calcium chloride (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd., food additive grade) as a salt containing cations in 99 parts by mass of tap water.
  • Aqueous solution 1 containing the same mass of cations as solution 1 contained in the stainless steel pad was poured into the stainless steel pad, and left to stand in a refrigerator with an internal temperature of 5°C for 2 hours to form an edible ionic crosslinkable polymer.
  • Crosslinking (gelation) was performed to obtain a crude fat mass composition.
  • the mixture obtained in the first step was mixed with fat mass composition B in an amount of 20% of the mass of the mixture, formed into a sphere with a diameter of about 60 mm, and then stretched by hand and stretched at a stretching ratio of about 6 times. A mixture was obtained.
  • the stretched mixture is cut to the thickness of the steak (20 mm) in a direction perpendicular to the fiber direction of the protein food material contained in the stretched mixture so that it has the shape of a steak fillet, and the cut pieces are cut to the thickness of the steak.
  • a molded article was obtained by bundling a plurality of fibers so that the fiber direction was oriented in the direction of the direction shown in FIG. After vacuum pouching the molded product, it was heated for 1 minute so that the internal temperature of the molded product reached 75°C. Thereafter, the molded body was rapidly cooled in ice water to obtain a lump-like alternative molded meat.
  • the resulting chunk meat-like substitute molded meat has protein food materials arranged like the muscle fibers of actual meat, and combined with the fibrous feel of the protein itself, it has a visually fibrous appearance and a meat texture. there were.
  • the protein food material according to the present disclosure is also useful as a protein material for substitute molded meat.

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Abstract

Provided is a protein food material and an alternative molded meat, the protein food material containing protein, having a fibrous area in at least a portion of the surface, and having a porous structure. In a cross-section parallel to the direction orthogonal to a fiber direction, the proportion of the number of voids having a cross-section area of 0.1 mm2 or less is 50% or more relative to the total number of voids present in the cross-section.

Description

タンパク質食品素材及び代替成形肉Protein food materials and alternative formed meat
　本開示は、タンパク質食品素材及び代替成形肉に関する。 The present disclosure relates to protein food materials and alternative molded meats.
　畜肉は世界中で大きく消費されている食材である。しかし、健康維持の観点から、畜肉の摂取を控え、大豆等の植物由来の植物性タンパク質を原料とする畜肉代替物を摂取する試みがなされている。それに伴い、畜肉に代替するタンパク質原料に用いて畜肉代替物を得るための加工技術が種々提案されている。
　例えば、特開昭６０－２２１０４１号公報には、２軸のスクリューを有する押出機を用いて、油糧種子蛋白、小麦グルテン及び水を含む蛋白含有混合物から繊維状の蛋白素材を得ることが提案されている。特開昭６４－２３８５６号公報には、上記の蛋白含有混合物を押し出す２軸のスクリューを有する押出機の先端に設けられた口金の冷却により、緻密な組織を持つ蛋白食品素材を得ることが提案されている。 Meat is a food item that is largely consumed around the world. However, from the perspective of maintaining health, attempts are being made to refrain from consuming livestock meat and to consume livestock meat substitutes made from plant-based protein such as soybeans. Along with this, various processing techniques have been proposed for obtaining meat substitutes using protein raw materials to replace meat.
For example, JP-A-60-221041 proposes obtaining a fibrous protein material from a protein-containing mixture containing oilseed protein, wheat gluten, and water using an extruder with twin screws. has been done. JP-A No. 64-23856 proposes that a protein food material with a dense structure can be obtained by cooling a nozzle installed at the tip of an extruder having twin screws to extrude the protein-containing mixture. has been done.
　畜肉代替物には、肉質的外観が求められる傾向がある。ここで、「肉質的外観」とは、肉の筋繊維のような繊維状構造を有し、かつ繊維状構造の凹凸感が表面から目視で確認できる外観を意味する。 There is a tendency for meat substitutes to have a fleshy appearance. Here, the term "fleshy appearance" refers to an appearance that has a fibrous structure like the muscle fibers of meat, and in which the unevenness of the fibrous structure can be visually confirmed from the surface.
　本開示の一実施形態が解決しようとする課題は、肉質的外観に優れるタンパク質食品素材を提供することである。
　本開示の別の実施形態が解決しようとする課題は、肉質的外観に優れる代替成形肉を提供することである。 A problem to be solved by an embodiment of the present disclosure is to provide a protein food material with excellent fleshy appearance.
A problem to be solved by another embodiment of the present disclosure is to provide an alternative molded meat with excellent fleshy appearance.
　本開示は、以下の実施態様を含む。
［１］　タンパク質を含み、表面の少なくとも一部に繊維状領域を有し、かつ多孔質構造を有するタンパク質食品素材であり、繊維方向に直交する方向に形成した断面において０．１ｍｍ２以下の断面積を有する空隙の個数の割合が、断面に存在する全空隙の個数に対して５０％以上である、タンパク質食品素材。
［２］　タンパク質が、植物性タンパク質を含む、［１］に記載のタンパク質食品素材。［３］　タンパク質が、脱脂大豆タンパク及び小麦グルテンから選択される少なくとも１種である、［１］又は［２］に記載のタンパク質食品素材。
［４］　繊維状領域を偏光赤外全反射吸収測定法により得た赤外吸収スペクトルにおいて、繊維状領域の繊維方向に対して平行に偏光を照射して測定されたアミドＩＩバンドのピーク強度に対するアミドＩバンドのピーク強度の強度比をＸＡとし、繊維状領域の繊維方向に対して垂直に偏光を照射して測定されたアミドＩＩバンドのピーク強度に対するアミドＩバンドのピーク強度の強度比をＸＢとしたとき、配向度ＸＡ／ＸＢが１．００５≦ＸＡ／ＸＢを満たす、［１］～［３］のいずれか１つに記載のタンパク質食品素材。
［５］　着色剤を更に含む、［１］～［４］のいずれか１つに記載のタンパク質食品素材。
［６］　［１］～［５］のいずれか１つに記載のタンパク質食品素材含む、代替成形肉。［７］　油脂と、多糖類と、を含む、［６］に記載の代替成形肉。
［８］　上記油脂が、油脂を含有する粒状体である、［７］に記載の代替肉。 The present disclosure includes the following embodiments.
[1] A protein food material that contains protein, has a fibrous region on at least a part of its surface, and has a porous structure, and has a cross section of 0.1 mm 2 or less in a direction perpendicular to the fiber direction. A protein food material in which the ratio of the number of voids having an area to the total number of voids present in a cross section is 50% or more.
[2] The protein food material according to [1], wherein the protein includes a vegetable protein. [3] The protein food material according to [1] or [2], wherein the protein is at least one selected from defatted soybean protein and wheat gluten.
[4] In the infrared absorption spectrum of the fibrous region obtained by polarized infrared total internal reflection absorption measurement, the peak intensity of the amide II band measured by irradiating polarized light parallel to the fiber direction of the fibrous region Let the intensity ratio of the peak intensity of the amide I band be XA , and the intensity ratio of the peak intensity of the amide I band to the peak intensity of the amide II band measured by irradiating polarized light perpendicular to the fiber direction of the fibrous region. The protein food material according to any one of [1] to [3], wherein the degree of orientation X A /X B satisfies 1.005≦X A /X B , where X B is X B.
[5] The protein food material according to any one of [1] to [4], further comprising a coloring agent.
[6] An alternative molded meat comprising the protein food material according to any one of [1] to [5]. [7] The alternative molded meat according to [6], which contains oil and fat and a polysaccharide.
[8] The meat substitute according to [7], wherein the fat or oil is a granular body containing fat or oil.
　本開示の一実施形態によれば、肉質的外観に優れるタンパク質食品素材が提供される。
　本開示の別の実施形態によれば、肉質的外観に優れる代替成形肉が提供される。 According to one embodiment of the present disclosure, a protein food material with excellent fleshy appearance is provided.
According to another embodiment of the present disclosure, an alternative molded meat with excellent fleshy appearance is provided.
図１Ａは、実施例２で作製したタンパク質食品素材の断面を撮影した写真である。FIG. 1A is a photograph of a cross section of the protein food material produced in Example 2. 図１Ｂは、比較例３で作製したタンパク質食品素材の断面を撮影した写真である。FIG. 1B is a photograph of a cross section of the protein food material produced in Comparative Example 3. 図２Ａは、実施例２で作製したタンパク質食品素材の表面を撮影した写真であるFIG. 2A is a photograph taken of the surface of the protein food material prepared in Example 2. 図２Ｂは、比較例３で作製したタンパク質食品素材の表面を撮影した写真である。FIG. 2B is a photograph of the surface of the protein food material produced in Comparative Example 3. 図３は、実施例で用いた二軸押出機を示す断面模式図である。FIG. 3 is a schematic cross-sectional view showing a twin-screw extruder used in Examples. 図４は、実施例４で作製したタンパク質食品素材４の繊維方向に対して、平行及び垂直にｓ偏光を照射した場合の赤外吸収スペクトルを示す図である。FIG. 4 is a diagram showing infrared absorption spectra when s-polarized light is irradiated parallel and perpendicular to the fiber direction of the protein food material 4 produced in Example 4.
　以下、本開示に係る一例である実施形態について説明する。これらの説明及び実施例は、実施形態を例示するものであり、発明の範囲を制限するものではない。
　本明細書中に段階的に記載されている数値範囲において、一つの数値範囲で記載された上限値又は下限値は、他の段階的な記載の数値範囲の上限値又は下限値に置き換えてもよい。また、本明細書中に記載されている数値範囲において、その数値範囲の上限値又は下限値は、実施例に示されている値に置き換えてもよい。
　各成分は該当する物質を複数種含んでいてもよい。
　組成物中の各成分の量について言及する場合、組成物中に各成分に該当する物質が複数種存在する場合には、特に断らない限り、組成物中に存在する当該複数種の物質の合計量を意味する。
　「工程」とは、独立した工程だけではなく、他の工程と明確に区別できない場合であってもその工程の所期の作用が達成されれば、本用語に含まれる。
　本明細書において、２以上の好ましい態様の組み合わせは、より好ましい態様である。 Hereinafter, an embodiment that is an example of the present disclosure will be described. These descriptions and examples are illustrative of embodiments and are not intended to limit the scope of the invention.
In the numerical ranges described step by step in this specification, the upper limit value or lower limit value described in one numerical range may be replaced with the upper limit value or lower limit value of another numerical range described step by step. good. Further, in the numerical ranges described in this specification, the upper limit or lower limit of the numerical range may be replaced with the value shown in the Examples.
Each component may contain multiple types of applicable substances.
When referring to the amount of each component in a composition, if there are multiple types of substances corresponding to each component in the composition, unless otherwise specified, the total amount of the multiple types of substances present in the composition means quantity.
A "process" is not only an independent process, but is included in this term even if it cannot be clearly distinguished from other processes, as long as the intended effect of the process is achieved.
In this specification, a combination of two or more preferred embodiments is a more preferred embodiment.
＜タンパク質食品素材＞
　本開示に係るタンパク質食品素材は、タンパク質を含み、表面の少なくとも一部に繊維状領域を有し、かつ多孔質構造を有するタンパク質食品素材であり、繊維方向に直交する方向に平行な断面において０．１ｍｍ２以下の断面積を有する空隙の個数の割合が、断面に存在する全空隙の個数に対して５０％以上である。 <Protein food material>
The protein food material according to the present disclosure is a protein food material that contains protein, has a fibrous region on at least a part of the surface, and has a porous structure, and has 0.0% in cross section parallel to the direction perpendicular to the fiber direction. The ratio of the number of voids having a cross-sectional area of .1 mm 2 or less is 50% or more of the total number of voids present in the cross section.
　本開示に係るタンパク質食品素材は、肉質的外観に優れる。その理由は、次の通り推測される。
　畜肉に近づけた代替物が肉質的外観を有するためには、表面に筋繊維を彷彿とさせる凹凸形状を有することが好ましい。かかる観点から、本発明者らは、所定の構成を有するタンパク質食品素材の断面における空隙と外観との相関に着目した。そして、本開示に係るタンパク質食品素材は、表面の少なくとも一部に繊維状領域を有し、かつ多孔質構造を有するタンパク質食品素材であり、繊維方向直交する方向に平行な断面における空隙が、個数の割合（以下、単に「空隙の個数割合」とも称する。）で、５０％以上であるものとする。これにより、本開示に係るタンパク質食品素材は、その表面に筋繊維を彷彿とさせる凹凸形状を有するものとなり、肉質的外観に優れる。
　これに対し、特開昭６０－２２１０４１号公報及び特開昭６４－２３８５６号公報には、タンパク質食品素材が有する空隙について着目は無い。 The protein food material according to the present disclosure has excellent fleshy appearance. The reason is assumed to be as follows.
In order for the substitute that approximates livestock meat to have a fleshy appearance, it is preferable that the surface has an uneven shape reminiscent of muscle fibers. From this viewpoint, the present inventors focused on the correlation between voids in the cross section of a protein food material having a predetermined configuration and the appearance. The protein food material according to the present disclosure has a fibrous region on at least a part of the surface and has a porous structure, and the number of voids in a cross section parallel to the direction perpendicular to the fiber direction is (hereinafter also simply referred to as "void number ratio"), which shall be 50% or more. As a result, the protein food material according to the present disclosure has an uneven shape on its surface reminiscent of muscle fibers, and has an excellent fleshy appearance.
On the other hand, JP-A-60-221041 and JP-A-64-23856 do not focus on the voids that protein food materials have.
（タンパク質食品素材の形態）
　本開示に係るタンパク質素材は、表面の少なくとも一部に繊維状領域を有し、かつ多孔質構造を有する。
　ここで、「表面の少なくとも一部に繊維状領域を有する」とは、外観上、タンパク質素材の表面の少なくとも一部に、筋状の凹凸を有することを指す。
　また、「多孔質構造を有する」とは、外観上、等方的又は異方的な多孔構造を有することを指す。異方的な多孔構造とは、タンパク質食品素材を任意の位置で切断した切断面に現れる孔形状が、切断方向によって略楕円形状と異なる構造を示す。等方的な多孔構造とは、タンパク質食品素材を任意の位置で切断した切断面に現れる孔形状が、略楕円形状で方向によらず略同一である構造を示す。本開示に係るタンパク質素材は、異方的な多孔構造を有することが好ましい。
　切断面を観察する方法としては、切片を切り出し顕微鏡で観察する方法又はＸ線ＣＴ（Computed Tomography）で観察する方法が挙げられる。 (Form of protein food material)
The protein material according to the present disclosure has a fibrous region on at least a portion of the surface and has a porous structure.
Here, "having a fibrous region on at least a portion of the surface" refers to having streak-like irregularities on at least a portion of the surface of the protein material in terms of appearance.
Moreover, "having a porous structure" refers to having an isotropic or anisotropic porous structure in appearance. An anisotropic porous structure refers to a structure in which the shape of the pores that appear on the cut surface of a protein food material at an arbitrary position differs from the approximately elliptical shape depending on the cutting direction. An isotropic porous structure refers to a structure in which the pores that appear on a cut surface of a protein food material at an arbitrary position are approximately elliptical and approximately the same regardless of direction. The protein material according to the present disclosure preferably has an anisotropic porous structure.
Examples of methods for observing the cut surface include a method of cutting out a section and observing it with a microscope or a method of observing with X-ray CT (Computed Tomography).
　本開示に係るタンパク質食品素材は、繊維方向に直交する方向に平行な断面において０．１ｍｍ２以下の断面積を有する空隙の個数の割合（空隙の個数割合）が、断面に存在する全空隙の個数に対して５０％以上である。空隙個数の割合が、５０％以上であることで、肉質的外観に優れる。空隙の個数割合は、肉質的外観の観点から、６０％以上がより好ましく、６４％以上が更に好まし。空隙の個数割合の上限値は、特に限定されないが、９５％以下とすることが好ましい。 The protein food material according to the present disclosure has a ratio of the number of voids having a cross-sectional area of 0.1 mm 2 or less in a cross section parallel to a direction perpendicular to the fiber direction (number ratio of voids) to the total voids present in the cross section. It is 50% or more of the number of pieces. When the ratio of the number of voids is 50% or more, the fleshy appearance is excellent. From the viewpoint of fleshy appearance, the number ratio of voids is more preferably 60% or more, and even more preferably 64% or more. The upper limit of the number ratio of voids is not particularly limited, but is preferably 95% or less.
　以下、空隙の個数割合の測定方法について説明する。 Hereinafter, a method for measuring the number ratio of voids will be explained.
＜測定用サンプルの準備＞
　空隙の個数割合の測定用サンプルとするタンパク質食品素材としては、下記の「（１）繊維方向の決定」に記載の方法により繊維方向を決定した後、「（２）断面の形成」に記載の方法により切断面（測定用断面）を形成し、次いで「（３）乾燥」に記載の条件により乾燥させたタンパク質食品素材を用いる。 <Preparation of sample for measurement>
The protein food material to be used as a sample for measuring the number ratio of voids is prepared by determining the fiber direction by the method described in "(1) Determination of fiber direction" below, and then using the method described in "(2) Formation of cross section". A protein food material is used in which a cut surface (cross section for measurement) is formed by the method and then dried under the conditions described in "(3) Drying".
（１）繊維方向の決定
　本開示において「繊維方向」は、タンパク質食品素材の繊維状領域に存在する繊維の長手方向を意味し、下記の方法により決定する。
　測定対象とするタンパク質食品素材が、引き裂き手段（例えば、手）により裂くことが可能な大きさを有する場合、「繊維方向」は、タンパク質食品素材が裂ける方向を指す。具体的には、測定対象とするタンパク質食品素材の端部を把持して、裂ける方向にタンパク質食品素材を引き裂いて測定用サンプルを得る。得られた測定用サンプルを上面視し、引き裂き線上において５ｍｍ離れた２点を無作為に選択し、当該２点を結ぶ直線の方向を繊維方向とする。
　測定対象とするタンパク質食品素材が、引き裂き手段により裂くことが不可能又は困難である場合には、「繊維方向」は、タンパク質食品素材が表面に有する繊維状領域に存在する繊維の長手方向に基づいて決定する。具体的には、測定対象とするタンパク質食品素材表面の繊維状領域に存在する筋状の凸部を無作為に選択し、凸部の長手方向に沿った直線の方向を繊維方向とする。 (1) Determination of fiber direction In the present disclosure, "fiber direction" means the longitudinal direction of the fibers present in the fibrous region of the protein food material, and is determined by the following method.
When the protein food material to be measured has a size that can be torn by tearing means (for example, by hand), the "fiber direction" refers to the direction in which the protein food material is torn. Specifically, the end portion of the protein food material to be measured is grasped and the protein food material is torn in the tearing direction to obtain a sample for measurement. Viewing the obtained measurement sample from above, two points 5 mm apart on the tear line are randomly selected, and the direction of the straight line connecting the two points is defined as the fiber direction.
If the protein food material to be measured is impossible or difficult to tear with a tearing means, the "fiber direction" is based on the longitudinal direction of the fibers present in the fibrous region on the surface of the protein food material. to be determined. Specifically, streak-like protrusions present in the fibrous region on the surface of the protein food material to be measured are randomly selected, and the direction of the straight line along the longitudinal direction of the protrusions is defined as the fiber direction.
（２）断面の形成
　繊維方向を決定したタンパク質食品素材を、切断手段を用いて繊維方向と直交する方向に平行に切断して切断面（測定用断面）を形成する。切断手段としては、ナイフ、片刃カミソリ等の公知の切断手段を用いればよい。 (2) Formation of cross section The protein food material whose fiber direction has been determined is cut in parallel to the direction perpendicular to the fiber direction using a cutting means to form a cut surface (cross section for measurement). As the cutting means, a known cutting means such as a knife or a single-edged razor may be used.
（３）乾燥
　真空ポンプ（製品名：ＧＣＤ－０５１ＸＦ、ＵＬＶＡＣ社製）を接続した真空オーブン（製品名：ＶＯＳ－２０１ＳＤ、ＥＹＥＬＡ社製）中に、切断面（測定用断面）を形成したタンパク質食品素材を静置し、真空ポンプにて真空状態にして、６０℃の条件下で１７時間の乾燥を実施する。
　上記乾燥後のタンパク質食品素材（測定用サンプル）を用いて、下記に示す空隙の個数割合の測定を行う。 (3) Drying Protein food with a cut surface (cross section for measurement) formed in a vacuum oven (product name: VOS-201SD, manufactured by EYELA) connected to a vacuum pump (product name: GCD-051XF, manufactured by ULVAC) The material is allowed to stand still, evacuated using a vacuum pump, and dried for 17 hours at 60°C.
Using the dried protein food material (sample for measurement), the number ratio of voids shown below is measured.
＜空隙の個数割合の測定＞
　ズームレンズ（製品名：ＶＨ－ＺＳＴ、ＫＥＹＥＮＣＥ社製）を取り付けた光学顕微鏡（製品名：ＶＨＸ－５０００、ＫＥＹＥＮＣＥ社製）を用いて、測定用サンプルに形成された切断面（測定用断面）を対物レンズ（製品名：ＺＳ－２０、ＫＥＹＥＮＣＥ社製）、レンズ倍率：３０倍で観察する。
　観察した切断面に存在する全空隙に対し、光学顕微鏡：ＶＨＸ－５０００の面積計測機能を用いて、空隙の縁を多角形モードで縁取りし、空隙のサイズを検出し、各空隙の断面積（ｍｍ２）を算出する。
　得られた断面積に基づき、切断面に存在する空隙の全個数に対する０．１ｍｍ２以下の断面積を有する空隙の個数の割合（％）を算出する。 <Measurement of number ratio of voids>
Using an optical microscope (product name: VHX-5000, manufactured by KEYENCE Corporation) equipped with a zoom lens (product name: VH-ZST, manufactured by KEYENCE Corporation), the cut surface (measurement cross section) formed on the measurement sample was observed. Observe using an objective lens (product name: ZS-20, manufactured by KEYENCE) and lens magnification: 30x.
For all the voids present in the observed cut surface, the area measurement function of the optical microscope VHX-5000 is used to outline the edges of the voids in polygon mode, detect the size of the voids, and calculate the cross-sectional area of each void ( mm 2 ).
Based on the obtained cross-sectional area, the ratio (%) of the number of voids having a cross-sectional area of 0.1 mm 2 or less to the total number of voids present on the cut surface is calculated.
　タンパク質食品素材における空隙の個数割合（％）は、測定対象とするタンパク質食品素材から調製した２個の測定用サンプルの各々について、上記の方法により繊維方向を決定した上で、各測定用サンプルについて上記の測定を実施して、空隙の個数割合（％）を算出し、得られた２つの個数割合（％）を算術平均した値とする。 The number ratio (%) of voids in the protein food material is determined by determining the fiber direction of each of the two measurement samples prepared from the protein food material to be measured using the method described above. The above measurements are carried out, the number ratio (%) of voids is calculated, and the two obtained number ratios (%) are taken as the arithmetic average value.
（繊維状領域の配向度ＸＡ／ＸＢ）
　本開示に係るタンパク質素材は、タンパク質を含み、表面の少なくとも一部に繊維状領域を有し、かつ多孔質構造を有するタンパク質食品素材であり、繊維状領域を偏光赤外全反射吸収測定法（以下、「偏光ＡＴＲ－ＩＲ法」とも称する。）により測定して得た赤外吸収スペクトル（以下、「ＩＲスペクトル」とも称する。）において、繊維状領域の繊維方向に対して平行に偏光を照射して測定されたアミドＩＩバンドのピーク強度に対するアミドＩバンドのピーク強度の強度比をＸＡとし、繊維状領域の繊維方向に対して垂直に偏光を照射して測定されたアミドＩＩバンドのピーク強度に対するアミドＩバンドのピーク強度の強度比をＸＢとしたとき、配向度ＸＡ／ＸＢが１．００５≦ＸＡ／ＸＢを満たすことが好ましい。 (Orientation degree of fibrous region X A /X B )
The protein material according to the present disclosure is a protein food material that contains protein, has a fibrous region on at least a portion of its surface, and has a porous structure, and the fibrous region is measured by polarized infrared total internal reflection absorption measurement. In the infrared absorption spectrum (hereinafter also referred to as "IR spectrum") obtained by measurement using the "polarized ATR-IR method" (hereinafter also referred to as "polarized light ATR-IR method"), polarized light is irradiated parallel to the fiber direction of the fibrous region. The intensity ratio of the peak intensity of the amide I band to the peak intensity of the amide II band measured by X A is the peak intensity of the amide II band measured by irradiating polarized light perpendicular to the fiber direction of the fibrous region. When the intensity ratio of the peak intensity of the amide I band to the intensity is defined as XB , it is preferable that the degree of orientation XA / XB satisfies 1.005≦ XA / XB .
　本開示において、繊維状領域の配向度ＸＡ／ＸＢが、１．００５≦ＸＡ／ＸＢを満たすことは、繊維状領域が含むタンパク質の（即ち、タンパク質の繊維）が高度に配向していることを意味する。 In the present disclosure, the degree of orientation X A /X B of the fibrous region satisfying 1.005≦X A /X B means that the proteins (i.e., protein fibers) included in the fibrous region are highly oriented. means that
　以下、タンパク質食品素材が有する繊維状領域における配向度ＸＡ／ＸＢの測定方法について説明する。 Hereinafter, a method for measuring the degree of orientation X A /X B in the fibrous region of a protein food material will be explained.
＜測定用サンプルの準備＞
　測定対象とするタンパク質食品素材表面の繊維状領域を、切削手段（カミソリ等）を用いて薄く削り取り、切削片を得る。最表面に汚染が見られる場合、削ぎ取って露出した面を測定に用いてもよい。切削片の厚みは１００μｍ～５０００μｍとする。切削片の大き
さは一辺が０．５ｃｍ～３ｃｍの正方形に内に入る形とする。得られた切削片を測定用サンプルとして用いる。 <Preparation of sample for measurement>
A fibrous region on the surface of the protein food material to be measured is thinly scraped off using a cutting means (razor, etc.) to obtain a cut piece. If contamination is found on the outermost surface, the exposed surface may be scraped off and used for measurement. The thickness of the cut piece is 100 μm to 5000 μm. The size of the cut piece should fit within a square with sides of 0.5 cm to 3 cm. The obtained cut piece is used as a measurement sample.
＜測定装置及び測定条件＞
・測定装置
　ＩＲ装置（Ｂｒｕｋｅｒ社製、Ｂｅｒｔｅｘ７０）又はこれと同等の装置。
・測定条件
　波数範囲６５０ｃｍ－１～４０００ｃｍ－１
　ＡＴＲユニット：Ｓｐｅｃａｃ社製Ｇｏｌｄｅｎｇａｔｅ（Ｇｅ結晶、入射角４５°、一回反射）
　測定面積：５ｍｍΦ程度、測定深さ：測定面から深さ１μｍ程度 <Measuring device and measurement conditions>
- Measuring device IR device (Bruker, Vertex70) or equivalent device.
・Measurement conditions Wave number range 650cm -1 ~ 4000cm -1
ATR unit: Specac Goldengate (Ge crystal, incident angle 45°, one reflection)
Measurement area: approximately 5mmΦ, measurement depth: approximately 1μm deep from the measurement surface
＜測定＞
　測定装置の測定台に、切削面が照射光（ｓ偏光）の照射面となるように測定用サンプルを固定し、測定を行う。測定は、上記の測定装置及び測定条件により、以下のとおり実施する。
　評価用サンプルに、ｓ偏光を照射し、入射したｓ偏光と評価用サンプルの繊維方向とが平行である場合のＩＲスペクトルを得る。次いで、評価用サンプルを９０°回転させて、入射したｓ偏光と評価用サンプルの繊維方向とが垂直である場合のＩＲスペクトルを測定する。
　得られたＩＲスペクトルから、入射したｓ偏光と価用サンプルの繊維方向とが平行である場合について、アミドＩバンドのピーク強度及びアミドＩＩバンドのピーク強度を特定する。
　同様に、入射したｓ偏光と価用サンプルの繊維方向とが垂直である場合について、アミドＩバンドのピーク強度及びアミドＩＩバンドのピーク強度を特定する。 <Measurement>
A measurement sample is fixed on a measurement table of a measurement device so that the cut surface becomes the irradiation surface of irradiation light (s-polarized light), and measurement is performed. The measurement is carried out as follows using the above measuring device and measurement conditions.
The evaluation sample is irradiated with s-polarized light, and an IR spectrum is obtained when the incident s-polarized light and the fiber direction of the evaluation sample are parallel. Next, the evaluation sample is rotated by 90 degrees, and the IR spectrum is measured when the incident s-polarized light and the fiber direction of the evaluation sample are perpendicular.
From the obtained IR spectrum, the peak intensity of the amide I band and the peak intensity of the amide II band are determined for the case where the incident s-polarized light and the fiber direction of the valence sample are parallel.
Similarly, when the incident s-polarized light and the fiber direction of the sample are perpendicular, the peak intensity of the amide I band and the peak intensity of the amide II band are determined.
　なお、アミドＩバンドは、主として二級アミドのＣ＝Ｏ伸縮振動を示し、アミドＩＩバンドは、主としてトランス型の－ＣＯ－ＮＨ－のＮ－Ｈ変角振動及びＣ－Ｎ伸縮振動を示す。本開示における測定では、アミドＩＩバンドのピークは、１５９０ｃｍ－１～１７００ｃｍ－１に観察され、アミドＩＩバンドのピークは、１４９０ｃｍ－１～１５９０ｃｍ－１に観察される。 Note that the amide I band mainly shows the C=O stretching vibration of secondary amide, and the amide II band mainly shows the NH bending vibration and CN stretching vibration of -CO-NH- in the trans type. In the measurements in the present disclosure, the peak of the amide II band is observed at 1590 cm −1 to 1700 cm −1 , and the peak of the amide II band is observed at 1490 cm −1 to 1590 cm −1 .
＜強度比ＸＡ、強度比ＸＢ、配向度ＸＡ／ＸＢ＞
　上記により特定したアミドＩバンドの面積より求めたピーク強度と、アミドＩＩバンドの面積より求めたピーク強度とから、強度比ＸＡ、強度比ＸＢ及び配向度ＸＡ／ＸＢを算出する。 <Intensity ratio X A , intensity ratio X B , degree of orientation X A /X B >
The intensity ratio X A , the intensity ratio X B and the degree of orientation X A /X B are calculated from the peak intensity determined from the area of the amide I band specified above and the peak intensity determined from the area of the amide II band.
　本開示に係るタンパク質食品素材Ｂは、１．００５≦ＸＡ／ＸＢを満たし、１．０７４５≦ＸＡ／ＸＢ≦１．１０２がより好ましい。配向度ＸＡ／ＸＢの上限値は、例えば、１．５である。 Protein food material B according to the present disclosure satisfies 1.005≦X A /X B , and more preferably 1.0745≦X A /X B ≦1.102. The upper limit of the degree of orientation X A /X B is, for example, 1.5.
　測定は不作為に選択した３箇所について行い、得られた値を算術平均して小数点以下第一位を四捨五入した値を測定値とする。 Measurement is performed at three randomly selected locations, and the measured value is the arithmetic average of the obtained values and the value rounded to the first decimal place.
　本開示に係るタンパク質食品素材が含む空隙の形状としては、特に制限はなく、球体状、楕円体状、円柱体状、ディスク体状、等のいずれであってもよい。肉質的外観を向上させる観点からは、円柱体状であることが好ましい。 The shape of the voids contained in the protein food material according to the present disclosure is not particularly limited, and may be spherical, ellipsoidal, cylindrical, disc-shaped, or the like. From the viewpoint of improving the fleshy appearance, a cylindrical shape is preferable.
　本開示に係るタンパク質食品素材は、表面において筋状の凹凸が多い表面外観を有するものが好ましい。 The protein food material according to the present disclosure preferably has a surface appearance with many streak-like irregularities on the surface.
（タンパク質食品素材の含有成分）
　本開示に係るタンパク質食品素材の含有成分について説明する。
　タンパク質食品素材は、タンパク質を含有し、必要に応じて、着色剤、及びその他の添加剤を含有することが好ましい。 (Ingredients contained in protein food materials)
The components contained in the protein food material according to the present disclosure will be explained.
The protein food material preferably contains protein and, if necessary, a coloring agent and other additives.
－タンパク質－
　本開示に係るタンパク質食品素材は、タンパク質を含有する。
　タンパク質は、主として植物性タンパク質を含み、植物性タンパク質以外に動物性タンパク質が含まれていてもよい。
　主として植物性タンパク質を含むとは、タンパク質に占める植物性タンパク質が全体の５０質量％以上であることを指す。 -protein-
The protein food material according to the present disclosure contains protein.
The protein mainly includes vegetable protein, and may also include animal protein in addition to vegetable protein.
Containing mainly vegetable protein means that vegetable protein accounts for 50% by mass or more of the total protein.
　植物性タンパク質とは、植物から採取されるタンパク質である。
　植物性タンパク質としては、植物から採取されるタンパク質であれば特に限定されない。植物性タンパク質の由来としては、例えば、小麦、大麦、オーツ麦、米、トウモロコシ等の穀類；大豆、えんどう豆、小豆、ひよこ豆、レンズ豆、そら豆、緑豆、ハウチワ豆等の豆類；アーモンド、落花生、カシューナッツ、ピスタチオ、ヘーゼルナッツ、マカデミアンナッツ、アマニ、ゴマ、菜種、綿実、サフラワー、向日葵等の種実類；じゃがいも、さつまいも、山のいも、きくいも、キャッサバ等のいも類；アスパラガス、アーティチョーク、カリフラワー、ブロッコリー、枝豆等の野菜類；バナナ、ジャックフルーツ、キウイフルーツ、ココナッツ、アボカド、オリーブ等の果実類；マッシュルーム、エリンギ、しいたけ、しめじ、まいたけ等のきのこ類；クロレラ、スピルリナ、ユーグレナ、のり、こんぶ、わかめ、ひじき、てんぐさ、もずく等の藻類等が挙げられる。これらの中でも、畜肉に似た外観及び食感を有するかたまり肉様の代替肉を得る観点から、植物性タンパク質の由来としては、小麦、大豆、えんどう豆、及び米からなる群から選択される少なくとも１種であることが好ましく、大豆及び小麦からなる群から選択される少なくとも１種であることがより好ましい。植物性タンパク質としては、脱脂大豆タンパク及び小麦グルテンから選択される少なくとも１種であることが特に好ましい。
　植物性タンパク質は、１種の植物由来のタンパク質を含有してもよいし、２種以上の植物由来のタンパク質を含有してもよい。
　ここで、本開示において「かたまり肉」とは、食肉用の家畜から任意の大きさに切り出された未調理の生の畜肉又はそれを調理した畜肉であり、かつ、家畜から切り出された後にすり潰し、又は細切れにされていない畜肉を指す。 Vegetable protein is protein collected from plants.
The vegetable protein is not particularly limited as long as it is a protein collected from plants. The sources of vegetable proteins include, for example, grains such as wheat, barley, oats, rice, and corn; legumes such as soybeans, peas, adzuki beans, chickpeas, lentils, fava beans, mung beans, and chihuahua beans; almonds; Seeds such as peanuts, cashews, pistachios, hazelnuts, macadamian nuts, flaxseed, sesame, rapeseed, cottonseed, safflower, and sunflowers; potatoes such as potatoes, sweet potatoes, mountain potatoes, Japanese potatoes, and cassava; asparagus, Vegetables such as artichokes, cauliflower, broccoli, and edamame; Fruits such as bananas, jackfruit, kiwifruit, coconuts, avocados, and olives; Mushrooms such as mushrooms, king mushrooms, shiitake, shimeji, and maitake; chlorella, spirulina, and euglena; Examples include algae such as seaweed, kelp, wakame, hijiki, tengusa, and mozuku. Among these, the source of vegetable protein is selected from the group consisting of wheat, soybeans, peas, and rice, from the perspective of obtaining a chunk-like alternative meat with an appearance and texture similar to livestock meat. It is preferably at least one type, and more preferably at least one type selected from the group consisting of soybeans and wheat. The vegetable protein is particularly preferably at least one selected from defatted soybean protein and wheat gluten.
The vegetable protein may contain one type of plant-derived protein, or may contain two or more types of plant-derived proteins.
Here, in the present disclosure, "chunk meat" refers to uncooked raw meat cut into any size from livestock for meat, or cooked meat, and which is ground after being cut from the livestock. , or meat that has not been cut into small pieces.
　動物性タンパク質とは、動物から採取されるタンパク質である。
　動物性タンパク質は、動物から採取してもよく、動物から採取されるタンパク質と同じアミノ酸配列のタンパク質を細胞培養又は酵素反応によって生産し抽出してもよい。
　動物性タンパク質としては、動物から採取されるタンパク質であれば特に限定されない。動物性タンパク質としては、例えば、コラーゲン、ゼラチン、ケラチン、フィブロイン、セリシン、カゼイン、コンキオリン、エラスチン、プロタミン、卵黄タンパク質、卵白タンパク質等が挙げられる。
　動物性タンパク質は、１種のみを含有してもよいし、２種以上含有してもよい。 Animal protein is protein collected from animals.
Animal protein may be collected from animals, or may be extracted by producing a protein with the same amino acid sequence as the protein collected from animals by cell culture or enzymatic reaction.
The animal protein is not particularly limited as long as it is a protein collected from animals. Examples of animal proteins include collagen, gelatin, keratin, fibroin, sericin, casein, conchiolin, elastin, protamine, egg yolk protein, and egg white protein.
The animal protein may contain only one type, or may contain two or more types.
　タンパク質の含有量は、タンパク質食品素材全体に対して、５質量％以上８０質量％以下であることが好ましく、７質量％以上７０質量％以下であることがより好ましく、１０質量％以上６０質量％以下であることが更に好ましい。 The protein content is preferably 5% by mass or more and 80% by mass or less, more preferably 7% by mass or more and 70% by mass or less, and 10% by mass or more and 60% by mass, based on the entire protein food material. It is more preferable that it is the following.
－着色剤－
　本開示に係るタンパク質食品素材は、着色剤を含有することが好ましい。タンパク質食
品素材が、着色剤を含有することにより、加熱後の褐色の食肉が呈する色味と同様の色味にすることが容易になる。 -Coloring agent-
The protein food material according to the present disclosure preferably contains a colorant. When the protein food material contains a coloring agent, it becomes easy to obtain a color similar to that of brown meat after heating.
　着色剤としては、可食性かつ褐色の着色剤であることが好ましい。
　着色剤としては、例えば、カカオ色素、ベニコウジ色素、及び、植物炭末色素が挙げられ、中でも、カカオ色素であることが好ましい。 The coloring agent is preferably an edible brown coloring agent.
Examples of the coloring agent include cacao pigment, moss color, and vegetable charcoal pigment, and among them, cacao pigment is preferable.
　タンパク質食品素材が含有する着色剤は、１種のみであってもよいし、２種以上であってもよい。 The protein food material may contain only one type of coloring agent, or may contain two or more types.
　タンパク質食品素材に含有される着色剤の含有量は、タンパク質食品素材の全体に対して、０．０１質量％以上３質量％以下であることが好ましく、０.０５質量％以上２質量
％以下であることがより好ましく、０．１質量％以上１質量％以下であることが更に好ましい。 The content of the coloring agent contained in the protein food material is preferably 0.01% by mass or more and 3% by mass or less, and 0.05% by mass or more and 2% by mass or less, based on the entire protein food material. It is more preferable that the amount is 0.1% by mass or more and not more than 1% by mass.
　タンパク質食品素材は、タンパク質、必要により含有する着色剤に加え、その他の添加剤を含有してもよい。その他の添加剤としては、例えば、水、調味料、無機塩や有機塩、糖、油脂、増粘剤、可塑剤、界面活性剤、香味成分等が挙げられる。その他の添加剤の含有量は、目的に応じて設定することができる。 The protein food material may contain other additives in addition to the protein and, if necessary, a coloring agent. Examples of other additives include water, seasonings, inorganic salts and organic salts, sugars, fats and oils, thickeners, plasticizers, surfactants, flavor components, and the like. The content of other additives can be set depending on the purpose.
＜タンパク質食品素材の製造方法＞
　本開示に係るタンパク質食品素材は、原料タンパク質及び水を押出機に加えて、混練及び押出しを行うことで製造することが好ましい。
　混練後大気圧で吐出する前に剪断応力を加えることで、タンパク質が繊維状に配向しやすくなり、タンパク質食品素材に繊維状領域が形成される。混練直後に大気圧に押し出されると、タンパク質は水の沸騰により膨化し、タンパク質食品素材は多孔質構造を有するものとなる。 <Production method of protein food material>
The protein food material according to the present disclosure is preferably manufactured by adding raw protein and water to an extruder and performing kneading and extrusion.
By applying shear stress after kneading and before discharging at atmospheric pressure, the protein becomes more likely to be oriented in the form of fibers, and fibrous regions are formed in the protein food material. When the protein is extruded to atmospheric pressure immediately after kneading, the protein swells due to boiling water, and the protein food material has a porous structure.
　タンパク質食品素材の具体的の製造方法は、少なくとも、タンパク質を含み、好ましくは着色剤を含有する混合物を押出機から押し出す工程（以下、押出工程とも称する。）を含むことが好ましい。 A specific method for producing a protein food material preferably includes at least a step of extruding a mixture containing protein and preferably a coloring agent from an extruder (hereinafter also referred to as an extrusion step).
・原料
　タンパク質食品素材の原料は、少なくともタンパク質を含み、押出機からのタンパク質食品素材の原料の押し出し効率化の観点から、水も含有することが好ましい。
　原料は、更に、着色剤を含むことが好ましい。
　タンパク質食品素材の原料としては、タンパク質を含む原料１０質量部に対して水を１質量部以上５質量部以下含有することが好ましい。「タンパク質を含む原料」とは、タンパク質自体であってもよいし、タンパク質と他の成分とを含む複合体であってもよい。
　原料は、更に、着色剤を含むことも好ましい。タンパク質と他の成分とを含む複合体としては、例えば、タンパク質、糖質、及び繊維質を含む複合体である脱脂大豆粉、等が挙げられる。 - Raw material The raw material for the protein food material contains at least protein, and preferably also contains water from the viewpoint of improving the efficiency of extruding the raw material for the protein food material from the extruder.
It is preferable that the raw material further contains a colorant.
As a raw material for a protein food material, it is preferable to contain 1 part by mass or more and 5 parts by mass or less of water per 10 parts by mass of the raw material containing protein. The "raw material containing protein" may be the protein itself, or may be a complex containing the protein and other components.
It is also preferable that the raw material further contains a coloring agent. Examples of complexes containing proteins and other components include defatted soybean flour, which is a complex containing proteins, carbohydrates, and fibers.
・押出工程
　押出工程では、押出機にタンパク質食品素材の原料を投入し、原料の加熱及び混練により形成された混合物を吐出口から押し出す。 - Extrusion process In the extrusion process, raw materials for protein food materials are put into an extruder, and a mixture formed by heating and kneading the raw materials is extruded from a discharge port.
　押出工程に用いる押出機としては、二軸押出機を用いることが好ましく、非噛み合い型異方向回転二軸スクリュー押出機、噛み合い型異方向回転二軸スクリュー押出機、及び、噛み合い型同方向回転二軸スクリュー押出機を用いることができる。 As the extruder used in the extrusion process, it is preferable to use a twin-screw extruder, including a non-intermeshing type counter-rotating twin-screw extruder, an intermeshing-type counter-rotating twin-screw extruder, and an intermeshing-type co-rotating twin-screw extruder. A axial screw extruder can be used.
　押出機のバレルの温度は、４０℃以上１７０℃以下にすることが好ましい。具体的には、バレルの押出方向中央部より上流側（原料供給部からバレル中央までの部分）の温度を４０℃以上１５０℃以下とすることが好ましく、バレル１４の押出方向中央部（バレルの軸方向長さ中央）の温度を１３０℃以上１７０℃以下とすることが好ましく、バレルの押出方向中央部より下流側（バレル中央からバレルの先端までの部分）の温度を１４０℃以上１７０℃以下とすることが好ましい。 The temperature of the extruder barrel is preferably 40°C or higher and 170°C or lower. Specifically, it is preferable that the temperature upstream of the central part of the barrel in the extrusion direction (the part from the raw material supply part to the center of the barrel) is 40°C or more and 150°C or less; It is preferable that the temperature at the center of the barrel in the axial direction is 130°C or more and 170°C or less, and the temperature downstream from the center of the barrel in the extrusion direction (from the center of the barrel to the tip of the barrel) is 140°C or more and 170°C or less. It is preferable that
　押出機は、バレルの先端に吐出ダイを装着していることが好ましい。
　吐出ダイはシート状の押出物が得られるダイであることが好ましい。
　吐出ダイは、スリット形状の流路を有することが好ましい。流路には、タンパク質含有混合物が流通する。
　スリット形状としては、タンパク質含有混合物の押出方向に直交する断面視において、同心円型、板状、円状等が挙げられる。スリット形状が同心円型であるとは、タンパク質含有混合物の押出方向に直交する断面視において、大きさの異なる２つの同心円により流路の内壁の形状が画定されていることを意味する。 Preferably, the extruder is equipped with a discharge die at the tip of the barrel.
The discharge die is preferably a die capable of producing a sheet-like extrudate.
Preferably, the discharge die has a slit-shaped flow path. A protein-containing mixture flows through the channel.
Examples of the slit shape include concentric circular shapes, plate shapes, circular shapes, etc. in a cross-sectional view perpendicular to the extrusion direction of the protein-containing mixture. The concentric slit shape means that the shape of the inner wall of the channel is defined by two concentric circles of different sizes in a cross-sectional view perpendicular to the extrusion direction of the protein-containing mixture.
　吐出ダイの吐出口の隙間（リップクリアランス）は１ｍｍ以上１０ｍｍ以下であることが好ましく、１ｍｍ以上５ｍｍ以下であることがより好ましい。吐出口の隙間（リップクリアランス）とは、吐出口における最短径の長さを指す。
　吐出ダイの押出方向における長さは、９０ｍｍ以上４５０ｍｍ以下であることが好ましく、１５０ｍｍ以上３５０ｍｍ以下であることがより好ましい。 The gap (lip clearance) between the discharge ports of the discharge die is preferably 1 mm or more and 10 mm or less, and more preferably 1 mm or more and 5 mm or less. The gap (lip clearance) at the discharge port refers to the length of the shortest diameter at the discharge port.
The length of the discharge die in the extrusion direction is preferably 90 mm or more and 450 mm or less, more preferably 150 mm or more and 350 mm or less.
　吐出ダイは、冷却ダイであることが好ましい。ここで、冷却ダイとは、例えば冷却液（水、グリコール、空気等の冷媒）の循環により冷却されるダイをいう。
　冷却ダイを用いることで、押し出された混合物の膨化を制御しやすくなる。即ち、吐出ダイを流通しながら内壁面と接して擦れて剪断を受けた混合物は、吐出時の膨化を制御され、繊維質を維持しやすい。
　吐出ダイの温度は、９５℃以上１２０℃以下であることが好ましく、肉質的外観に優れたタンパク質食品素材を得る観点から、１００℃以上１１５℃以下であることが好ましく、１００℃以上１１０℃以下であることがより好ましい。 Preferably, the discharge die is a cooling die. Here, the cooling die refers to a die that is cooled, for example, by circulation of a cooling liquid (a coolant such as water, glycol, or air).
Using a cooling die makes it easier to control the expansion of the extruded mixture. That is, the mixture, which is subjected to shearing by rubbing against the inner wall surface while flowing through the discharge die, can be controlled from swelling during discharge and easily maintains its fibrous quality.
The temperature of the discharge die is preferably 95°C or more and 120°C or less, and from the viewpoint of obtaining a protein food material with excellent fleshy appearance, it is preferably 100°C or more and 115°C or less, and 100°C or more and 110°C or less. It is more preferable that
　押出工程において押出された混合物（即ち、タンパク質食品素材）は、特段の加工を行わず、そのまま代替肉として用いることができる。すなわち、押出された混合物（タンパク質食品素材）は、加熱済みの代替肉として、そのまま用いることができる。押出された混合物の状態のまま、混合物を任意の調味料等で調理してもよい。
　また、押出された混合物は、成形等の所望の加工を施すことができる。 The mixture (ie, protein food material) extruded in the extrusion process can be used as it is as a meat substitute without any special processing. That is, the extruded mixture (protein food material) can be used as it is as a heated meat substitute. The extruded mixture may be cooked with any seasonings and the like.
Further, the extruded mixture can be subjected to desired processing such as molding.
・成形工程
　押出工程の後、成形工程を含んでいてもよい。
　成形工程は、押出された混合物（即ち、タンパク質食品素材）を、目的に応じた形状に切断することを含んでいてもよい。例えば、切断したタンパク質食品素材は、薄切り肉様の代替肉として用いることができる。切断したタンパク質食品素材を、任意の調味料等で調理してもよい。
　成形工程は、タンパク質食品素材を用いて、目的に応じた形状の成形体に加工することを含んでいてもよい。 - Molding process A molding process may be included after the extrusion process.
The shaping step may include cutting the extruded mixture (ie, protein food material) into a desired shape. For example, the cut protein food material can be used as a meat substitute such as thinly sliced meat. The cut protein food material may be cooked with any seasoning or the like.
The molding step may include processing the protein food material into a molded object having a shape according to the purpose.
　例えば、タンパク質食品素材を塊状に集めて、かたまり肉の形状に似た形状に成形することで、畜肉様の代替成形肉の赤身様部分を製造することができる。かたまり肉により近い食感を有する代替成形肉を得る観点から、押し出された赤身様部分の原料を塊状に集め
る際、押し出された赤身様部分の原料の押出方向をそれぞれ同一に近い方向にそろえることが好ましい。
　または、タンパク質食品素材を塊状に集めた後、圧力をかけて扁平させる方法、チューブ状の空間を通す方法などで内部のタンパク質食品素材の押出方向を同一方法にそろえてもよい。 For example, by gathering protein food materials into a lump and molding it into a shape similar to that of a chunk of meat, it is possible to produce a lean-like portion of a meat-like alternative formed meat. From the viewpoint of obtaining an alternative molded meat having a texture closer to chunk meat, when collecting the raw materials for the extruded lean meat-like parts in a lump, the extrusion directions of the raw materials for the extruded lean meat-like parts should be aligned in nearly the same direction. is preferred.
Alternatively, after collecting the protein food material in a lump, the extrusion direction of the protein food material inside may be aligned in the same direction by applying pressure to flatten it, passing it through a tube-shaped space, or the like.
・その他の工程
　タンパク質食品素材の製造方法は、上記した押出工程、成型工程の以外の他の工程を含んでいてもよい。他の工程としては、乾燥工程、解砕工程、包装工程等の任意の工程であってよい。 -Other steps The method for producing a protein food material may include steps other than the extrusion step and molding step described above. Other steps may be any steps such as a drying step, a crushing step, a packaging step, etc.
（タンパク質食品素材の用途）
　本開示に係るタンパク質食品素材は、タンパク質食品素材自体をそのままで、又は、所望の添加成分と混合した混合物として用いてもよいし、代替成形肉などの加工品を製造するための材料の一つとして用いてもよい。 (Applications of protein food materials)
The protein food material according to the present disclosure may be used as the protein food material itself or as a mixture with desired additive components, or may be used as one of the materials for producing processed products such as substitute molded meat. It may also be used as
　タンパク質食品素材と混合する添加成分としては、例えば、油脂、結着剤、酵素、及び、その他の添加剤が挙げられる。 Examples of additive components to be mixed with the protein food material include oils and fats, binders, enzymes, and other additives.
－油脂－
　畜肉に含まれる赤身様部分は、脂肪様部分と比較して油脂の含有量は少ないが、一定量の油脂を含有することがある。このため、タンパク質食品素材と油脂とを組み合わせることで、より畜肉の赤身が有する組成に似た状態となりやすく、より畜肉に近い食感が得られ易い。 -Oils and fats-
Lean-like parts contained in livestock meat have a lower fat and oil content than fat-like parts, but may contain a certain amount of fats and oils. Therefore, by combining protein food materials and fats and oils, the composition is more likely to be similar to that of lean meat, and the texture is more likely to be similar to that of meat.
　油脂は植物油であることが好ましい。
　植物油は、植物由来であるため、健康、動物愛護、宗教、アレルギー、人口増加による食料危機等の理由で、動物性食品の摂取を避けたり、制限したりする必要がある場合においても用い易い。 Preferably, the fat or oil is a vegetable oil.
Since vegetable oil is derived from plants, it is easy to use when it is necessary to avoid or limit the intake of animal foods for reasons such as health, animal welfare, religion, allergies, and food crises due to population growth.
　油脂の含有量は、タンパク質食品素材と油脂とを含む混合物の全体に対して、０質量％以上５０質量％以下であることが好ましく、１質量％以上４０質量％以下であることがより好ましく、３質量％以上３０質量％以下であることが更に好ましい。 The content of fats and oils is preferably 0% by mass or more and 50% by mass or less, more preferably 1% by mass or more and 40% by mass or less, based on the entire mixture containing the protein food material and fats and oils. More preferably, the content is 3% by mass or more and 30% by mass or less.
　油脂は、畜肉における脂肪様部分と異なり、かたまり肉の脂肪に似た外観を有さず、タンパク質食品素材と油脂とを含む混合物の全体に均一性が高い状態で含有されてもよい。 Unlike the fat-like parts in livestock meat, the fat does not have an appearance similar to the fat in chunks of meat, and may be contained in a highly uniform state throughout the mixture containing the protein food material and the fat.
－結着剤及び酵素－
　タンパク質食品素材は、必要に応じて、結着剤、及びタンパク質を硬化させる酵素からなる群から選択される少なくとも１種と混合することも好ましい。
　タンパク質食品素材と結着剤及びタンパク質を硬化させる酵素からなる群から選択される少なくとも１種とを含むことで、タンパク質食品素材を一つのまとまった形状に維持しやすくなる。 -Binders and enzymes-
It is also preferable that the protein food material is mixed with at least one member selected from the group consisting of a binder and an enzyme that hardens proteins, if necessary.
By containing the protein food material and at least one selected from the group consisting of a binder and an enzyme that hardens proteins, it becomes easier to maintain the protein food material in one unified shape.
　結着剤としては、可食性であり、かつタンパク質食品素材の形状を維持できるものであれば特に限定されない。
　結着剤としては、例えば、タンパク質、増粘多糖類、澱粉等が挙げられる。結着剤としては、１種単独で含有してもよいし、２種以上を含有してもよい。
　結着剤として用いられるタンパク質は、タンパク質食品素材に含有されるタンパク質と同一であってもよいし、異なっていてもよい。 The binder is not particularly limited as long as it is edible and can maintain the shape of the protein food material.
Examples of the binder include protein, polysaccharide thickener, starch, and the like. As the binder, one type may be contained alone, or two or more types may be contained.
The protein used as a binder may be the same as or different from the protein contained in the protein food material.
　結着剤として用いられるタンパク質としては、例えば、植物性タンパク質、動物性タンパク質などが挙げられる。
　結着剤として用いられる植物性タンパク質としては、例えば、小麦、大豆、米などを由来とするタンパク質が挙げられる。
　結着剤として用いられる動物性タンパク質としては、例えば、乳タンパク質、卵白などが挙げられる。
　ここで、タンパク質を硬化させる酵素としては、トランスグルタミナーゼを用いることが好ましい。
　トランスグルタミナーゼは市販品を用いることができ、例えば、味の素株式会社製　アクティバ（登録商標）シリーズが挙げられる。 Examples of proteins used as binders include vegetable proteins and animal proteins.
Examples of vegetable proteins used as binders include proteins derived from wheat, soybeans, rice, and the like.
Examples of the animal protein used as a binder include milk protein and egg white.
Here, it is preferable to use transglutaminase as the enzyme that hardens proteins.
Commercially available transglutaminase can be used, such as the Activa (registered trademark) series manufactured by Ajinomoto Co., Inc.
　増粘多糖類としては、例えば、寒天、カラギナン（κ－カラギナン、ι－カラギナン）、アルギン酸、アルギン酸塩、アガロース、ファーセレラン、ジェランガム、グルコノデルタラクトン、アゾトバクタービネランジガム、キサンタンガム、ペクチン、グアーガム、ローカストビーンガム、タラガム、カシアガム、グルコマンナン、トラガントガム、カラヤガム、プルラン、アラビアガム、アラビノガラクタン、デキストラン、カルボキシメチルセルロースナトリウム塩、メチルセルロース、サイリュームシートガム、デンプン、キチン、キトサン、カードラン、タマリンドシードガム、大豆多糖類、ゼラチン、サイリウム、ヒドロキシプロピルメチルセルロース、ヒドロキシエチルセルロース、カルボキシメチルセルロース、デキストリン等が挙げられる。 Examples of thickening polysaccharides include agar, carrageenan (κ-carrageenan, ι-carrageenan), alginic acid, alginate, agarose, farcellan, gellan gum, glucono delta lactone, azotobacter vineland gum, xanthan gum, pectin, and guar gum. , locust bean gum, tara gum, cassia gum, glucomannan, tragacanth gum, karaya gum, pullulan, gum arabic, arabinogalactan, dextran, carboxymethylcellulose sodium salt, methylcellulose, psyllium sheet gum, starch, chitin, chitosan, curdlan, tamarind seed gum , soybean polysaccharides, gelatin, psyllium, hydroxypropylmethylcellulose, hydroxyethylcellulose, carboxymethylcellulose, dextrin, and the like.
　増粘多糖類は、ゲル化剤として用いてもよく、ゲル化していてもよい。
　ゲル化剤は、ゲル化促進剤とともに用いることが好ましい。
　ゲル化促進剤は、ゲル化剤との接触によりゲル化が促進する化合物であり、ゲル化剤との特異的な組合せによってその機能が発揮される。 The polysaccharide thickener may be used as a gelling agent or may be gelled.
The gelling agent is preferably used together with a gelling promoter.
A gelation promoter is a compound that promotes gelation upon contact with a gelling agent, and its function is exhibited by a specific combination with a gelling agent.
　ゲル化剤とゲル化促進剤の好ましい組み合わせとして、以下のとおりである。
　１）ゲル化促進剤として多価金属イオン（具体的には、カリウム等のアルカリ金属イオン、又はカルシウム、マグネシウム等のアルカリ土類金属イオン）と、ゲル化剤としてカラギナン、アルギン酸塩、ジェランガム、アゾトバクタービネランジガム、ペクチン、カルボキシメチルセルロースナトリウム塩等の組み合わせ。
　２）ゲル化促進剤として硼酸その他の硼素化合物と、ゲル化剤としてグアーガム、ローカストビーンガム、タラガム、カシアガム等の組み合わせ。
　３）ゲル化促進剤として酸又はアルカリと、ゲル化剤としてアルギン酸塩、グルコマンナン、ペクチン、キチン、キトサン、カードラン等の組み合わせ。
　４）ゲル化剤と反応してゲルを形成する水溶性多糖類をゲル化促進剤として用いる。具体的には、ゲル化剤にキサンタンガムを用い、ゲル化促進剤にカシアガムを用いる組合せ、ゲル化剤にカラギナンを用い、ゲル化促進剤にローカストビーンガムを用いる組合せ等を例示することができる。 Preferred combinations of gelling agents and gelling promoters are as follows.
1) Polyvalent metal ions (specifically, alkali metal ions such as potassium, or alkaline earth metal ions such as calcium and magnesium) as a gelling agent, and carrageenan, alginate, gellan gum, and azo as a gelling agent. A combination of tobacter vineland gum, pectin, carboxymethylcellulose sodium salt, etc.
2) A combination of boric acid or other boron compounds as a gelling promoter and guar gum, locust bean gum, tara gum, cassia gum, etc. as a gelling agent.
3) A combination of acid or alkali as a gelling promoter and alginate, glucomannan, pectin, chitin, chitosan, curdlan, etc. as a gelling agent.
4) A water-soluble polysaccharide that reacts with a gelling agent to form a gel is used as a gelling promoter. Specifically, examples include a combination in which xanthan gum is used as a gelling agent and cassia gum is used as a gelling promoter, and a combination in which carrageenan is used as a gelling agent and locust bean gum is used as a gelling promoter.
　畜肉に似た外観及び食感を得る観点から、ゲル化剤とゲル化促進剤との組み合わせとしては、上記「１）ゲル化促進剤として多価金属イオン（具体的には、カリウム等のアルカリ金属イオン、又はカルシウム、マグネシウム等のアルカリ土類金属イオン）と、ゲル化剤としてカラギナン、アルギン酸塩、ジェランガム、アゾトバクタービネランジガム、ペクチン、カルボキシメチルセルロースナトリウム塩等の組み合わせ。」であることが好ましい。 From the viewpoint of obtaining an appearance and texture similar to livestock meat, the combination of a gelling agent and a gelling promoter is as follows: (metal ions or alkaline earth metal ions such as calcium, magnesium, etc.) and a gelling agent such as carrageenan, alginate, gellan gum, Azotobacter vineland gum, pectin, carboxymethyl cellulose sodium salt, etc. preferable.
　結着剤として含有される増粘多糖類は、熱非可逆性ゲル形成多糖類又は熱可逆性ゲル形成多糖類であってもよい。
　熱非可逆性ゲルとは、一度ゲルを形成すると、加熱してもゲルの状態を維持するゲルである。熱非可逆性ゲル形成多糖類とは、熱非可逆性ゲルを形成する多糖類である。
　熱非可逆性ゲル形成多糖類としては、陽イオンとの反応により架橋する多糖類であることが好ましい。陽イオンの例としては、後述する脂肪塊組成物の説明にて例示する陽イオンが挙げられる。熱非可逆性ゲル形成多糖類としては、例えば、アルギン酸、カードラン、ペクチン（低メトキシル（ＬＭ）ペクチン、高メトキシル（ＨＭ）ペクチン等）、脱アシル（ＬＡ）ジェランガム等が挙げられる。
　熱可逆性ゲル形成多糖類とは、熱可逆性ゲルを形成する多糖類である。熱可逆性ゲル形成多糖類としては、ゼラチン、寒天、カラギナン、ファーセレラン、ネイティブジェランガム、ローカストビーンガム、キサンタンガム、グアーガム、サイリウムシードガム、グルコマンナン、タラガム、タマリンドシードガム等が挙げられる。 The thickening polysaccharide contained as a binder may be a thermoirreversible gel-forming polysaccharide or a thermoreversible gel-forming polysaccharide.
A thermoirreversible gel is a gel that, once formed, maintains its gel state even when heated. A thermoirreversible gel-forming polysaccharide is a polysaccharide that forms a thermoirreversible gel.
The thermoirreversible gel-forming polysaccharide is preferably a polysaccharide that crosslinks by reaction with a cation. Examples of the cation include the cations exemplified in the explanation of the fat mass composition described below. Examples of thermoirreversible gel-forming polysaccharides include alginic acid, curdlan, pectin (low methoxyl (LM) pectin, high methoxyl (HM) pectin, etc.), deacylated (LA) gellan gum, and the like.
A thermoreversible gel-forming polysaccharide is a polysaccharide that forms a thermoreversible gel. Examples of thermoreversible gel-forming polysaccharides include gelatin, agar, carrageenan, farcellan, native gellan gum, locust bean gum, xanthan gum, guar gum, psyllium seed gum, glucomannan, tara gum, tamarind seed gum, and the like.
　結着剤が、熱非可逆性ゲル形成多糖類又は熱可逆性ゲル形成多糖類を含む場合、結着剤は、更にゲル化遅延剤を含んでいてもよい。ゲル化遅延剤とは、熱非可逆性ゲル形成多糖類、又は熱可逆性ゲル形成多糖類のゲル化を抑制する働きを有する化合物である。ゲル化遅延剤としては、キレート剤であることが好ましい。
　キレート剤としては、公知のキレート剤を好適に用いることができる。キレート剤としては、例えば、酒石酸、クエン酸、グルコン酸等のオキシカルボン酸；イミノ二酸酢（ＩＤＡ）、ニトリロ三酢酸（ＮＴＡ）、エチレンジアミン四酢酸（ＥＤＴＡ）等のアミノカルボン酸；ピロリン酸、トリポリリン酸等の縮合リン酸；これらの塩；などが挙げられる。 When the binder contains a thermoirreversible gel-forming polysaccharide or a thermoreversible gel-forming polysaccharide, the binder may further contain a gel retarder. A gelation retardant is a compound that has the function of suppressing gelation of a thermoirreversible gel-forming polysaccharide or a thermoreversible gel-forming polysaccharide. The gelation retarder is preferably a chelating agent.
As the chelating agent, known chelating agents can be suitably used. Examples of the chelating agent include oxycarboxylic acids such as tartaric acid, citric acid, and gluconic acid; aminocarboxylic acids such as iminodiacetic acid (IDA), nitrilotriacetic acid (NTA), and ethylenediaminetetraacetic acid (EDTA); pyrophosphoric acid, Condensed phosphoric acids such as tripolyphosphoric acid; salts thereof; and the like.
　澱粉としては、例えば、小麦澱粉、キャッサバ澱粉、米澱粉、もち米澱粉、コーンスターチ、ワキシーコーンスターチ、サゴ澱粉、馬鈴薯澱粉、葛澱粉、蓮根澱粉、緑豆澱粉、甘藷澱粉、ワキシー馬鈴薯澱粉、ワキシーキャッサバ澱粉、ワキシー小麦澱粉等が挙げられる。 Examples of starch include wheat starch, cassava starch, rice starch, glutinous rice starch, corn starch, waxy corn starch, sago starch, potato starch, arrowroot starch, lotus root starch, mung bean starch, sweet potato starch, waxy potato starch, waxy cassava starch, Examples include waxy wheat starch.
　タンパク質食品素材に含有される、結着剤、及びタンパク質を硬化させる酵素の合計の含有量は、タンパク質食品素材の全体に対して、０．１質量％以上３０質量％以下であることが好ましく、０．５質量％以上２５質量％以下であることがより好ましく、１質量％以上２０質量％以下であることが更に好ましい。 The total content of the binder and the enzyme that hardens the protein contained in the protein food material is preferably 0.1% by mass or more and 30% by mass or less based on the entire protein food material, It is more preferably 0.5% by mass or more and 25% by mass or less, and even more preferably 1% by mass or more and 20% by mass or less.
－その他の添加剤－
　タンパク質食品素材は、必要に応じて、その他の添加剤と混合してもよい。
　その他の添加剤としては、例えば、水、調味料、酸味料、苦味料、香辛料、甘味料、酸化防止剤、発色料、香料、安定剤、保存料等が挙げられる。
　その他の添加剤の含有量としては、タンパク質食品素材と添加剤とを含む混合物の全体に対して、０質量％以上２０質量％以下であることが好ましい。 -Other additives-
The protein food material may be mixed with other additives as necessary.
Other additives include, for example, water, seasonings, acidulants, bittering agents, spices, sweeteners, antioxidants, coloring agents, fragrances, stabilizers, preservatives, and the like.
The content of other additives is preferably 0% by mass or more and 20% by mass or less based on the entire mixture containing the protein food material and additives.
＜代替成形肉＞
　本開示に係るタンパク質食品素材の好適な応用形態の一つとしては、タンパク質食品素材を含む代替成形肉が挙げられる。本開示のタンパク質食品素材を含むことにより、代替成形肉は肉質的外観に優れる。代替成形肉は、かたまり肉用の代替成形肉（以下、「かたまり肉用代替肉」とも称する。）であることが好ましい。肉質的外観に優れた本開示に係るタンパク質食品素材を用いることにより、本開示に係るかたまり肉用代替肉は、畜肉の「かたまり肉」に似た外観とすることができる。 <Alternative formed meat>
One of the preferred applications of the protein food material according to the present disclosure is an alternative molded meat containing the protein food material. By including the protein food material of the present disclosure, the alternative molded meat has an excellent meaty appearance. The substitute molded meat is preferably a substitute molded meat for chunk meat (hereinafter also referred to as "substitute meat for chunks"). By using the protein food material according to the present disclosure that has an excellent fleshy appearance, the meat alternative for chunk meat according to the present disclosure can have an appearance similar to "chunk meat" of livestock meat.
　かたまり肉は、その表面において赤色に近い色を有する赤身様部分と、白色に近い色を有する脂肪様部分とを有することが好ましい。また、かたまり肉の表面における脂肪は一定の面積を有する（例えば牛フィレ肉等の、脂肪が少ない部位のかたまり肉においては、
かたまり肉の表面における脂肪の面積は３％程度）。そして、かたまり肉の表面において、脂肪は細長い形状を有していることが多い。 It is preferable that the chunk of meat has a lean-like part with a color close to red and a fat-like part with a color close to white on its surface. In addition, the fat on the surface of a chunk of meat has a certain area (for example, in a chunk of meat with less fat, such as beef fillet,
The fat area on the surface of a chunk of meat is about 3%). On the surface of chunks of meat, fat often has an elongated shape.
　代替成形肉の食味及び食感を向上させる観点から、本開示に係る代替成形肉は、タンパク質食品素材と、油脂を含むことが好ましく、タンパク質食品素材と、油脂と、多糖類と、を含むことがより好ましい。ある態様において、タンパク質食品素材が含む油脂は、油脂を含有する粒状体であってよい。油脂を含有する粒状体としては、例えば、カプセル状油脂、ゲルに内包された油脂、等の形態であってもよい。
　粒状体の平均粒径は１０μｍ以上５００μｍ以下であってもよい。粒状体の平均粒径は、脂肪塊組成物を透過型光学顕微鏡により観測することで測定される値である。 From the viewpoint of improving the taste and texture of the alternative molded meat, the alternative molded meat according to the present disclosure preferably contains a protein food material and an oil or fat, and preferably contains a protein food material, an oil or fat, and a polysaccharide. is more preferable. In one embodiment, the fat and oil contained in the protein food material may be a granular body containing fat and oil. The granular material containing fats and oils may be in the form of, for example, capsule-shaped fats and oils, fats and oils encapsulated in a gel, and the like.
The average particle diameter of the granules may be 10 μm or more and 500 μm or less. The average particle size of the granules is a value measured by observing the fat mass composition using a transmission optical microscope.
　多糖類は、タンパク質食品素材と、油脂を含有する粒状体との結着剤として機能しうる。多糖類としては、タンパク質食品素材が含んでもよい結着剤として上述した増粘多糖類が挙げられる。 The polysaccharide can function as a binder between the protein food material and the granules containing fat and oil. Examples of polysaccharides include the thickening polysaccharides described above as binders that may be included in protein food materials.
　以下、かたまり肉用代替肉を例に、本開示に係るタンパク質食品素材の応用形態の一つである代替肉を説明する。 Hereinafter, a meat substitute that is one of the application forms of the protein food material according to the present disclosure will be explained using a meat substitute for chunk meat as an example.
（赤身様部分）
　赤身様部分とは、かたまり様代替肉中の、赤身に見える部分に相当する部分を指す。
　赤身様部分は、かたまり肉の赤身に似た外観を有する。
　赤身様部分は、本開示に係るタンパク質食品素材を含み、必要に応じて、油脂、結着剤、及びその他の添加剤を含有することが好ましい。
　油脂、結着剤、及びその他の添加剤の詳細は、既述のとおりであり、ここでは説明を省略する。 (Lean-like part)
The lean meat-like portion refers to a portion of the chunk-like meat substitute that corresponds to a portion that appears lean.
The lean-like portion has an appearance similar to lean meat in chunks.
It is preferable that the lean meat-like portion contains the protein food material according to the present disclosure and, if necessary, contains fats and oils, a binder, and other additives.
The details of the oil and fat, the binder, and other additives are as described above, and their explanation will be omitted here.
　赤身様部分は、着色剤を用いて赤く着色してもよい。
　赤身様部分の着色に用いる着色剤としては、可食性かつ赤色の着色剤であることが好ましい。加熱調理前は赤身様部分が赤色を呈し、加熱調理後は茶色に近い色見を呈する観点からは、可食性かつ赤色の着色剤は、加熱により退色する性質を有することが好ましい。赤色の着色剤としては、例えば、天然ビーツ赤色色素、コチニール色素、クチナシ赤色素等が挙げられ、中でも、天然ビーツ赤色色素であることが好ましい。 The red meat-like portion may be colored red using a coloring agent.
The coloring agent used for coloring the red meat-like parts is preferably an edible and red coloring agent. The edible and red coloring agent preferably has the property of discoloring when heated, from the viewpoint that the red meat-like portion exhibits a red color before heating and a color close to brown after heating. Examples of the red coloring agent include natural beet red pigment, cochineal pigment, gardenia red pigment, etc. Among them, natural beet red pigment is preferred.
　赤身様部分は、代替肉の食味及び食感を向上させる観点から、タンパク質食品素材と、油脂と、を含んでもよい。ある態様において、タンパク質食品素材が含む油脂は、カプセル状油脂であってもよい。多糖類は、タンパク質食品素材と、カプセル状油脂との結着剤として機能しうる。 The lean meat-like portion may contain a protein food material and fats and oils from the viewpoint of improving the taste and texture of the meat substitute. In one embodiment, the fat or oil contained in the protein food material may be a capsule-shaped fat or oil. The polysaccharide can function as a binder between the protein food material and the capsule-shaped fat and oil.
　カプセル状油脂としては、食用油脂を内包したマイクロカプセルが挙げられる。
　食用油脂を内包したマイクロカプセルとしては、例えば、食用油脂を含むコア部と、上記コア部を内包し、多価陽イオンで架橋された可食性のイオン架橋性ポリマーを含むシェル部と、を有する食用油内包マイクロカプセル挙げられる。 Examples of capsule-shaped fats and oils include microcapsules encapsulating edible fats and oils.
Microcapsules encapsulating edible oils and fats include, for example, a core portion containing edible oils and fats, and a shell portion encapsulating the core portion and containing an edible ionic crosslinkable polymer crosslinked with polyvalent cations. Examples include edible oil-encapsulating microcapsules.
　コア部が含む食用油脂としては、融点が３０℃以下の食用油脂であることが好ましく、天然油若しくは合成油のいずれであってもよいし、又はこれらの混合物でもあってもよい。食用油脂としては、飽和脂肪酸又は不飽和脂肪酸であることが好ましく、炭素数１２～炭素数３０の飽和脂肪酸又は炭素数１２～炭素数３０の不飽和脂肪酸であることがより好ましく、炭素数１６～炭素数２４の不飽和脂肪酸であることが更に好ましい。融点が３０℃以下の不飽和脂肪酸としては、カプロン酸、カプリル酸、カプリン酸、ラウリン酸等、炭素数６～１２の中鎖脂肪酸のトリグリセリド（中鎖脂肪酸トリグリセリド）；ココナッ
油、ゴマ油、オリーブ油、コーン油、菜種油、紅花油、大豆油、ひまわり油、ナッツ油、グレープシード油、アマニ油等の植物油脂、ビタミンＥ等が挙げられる。
　コア部は、必要に応じて、水、上記食用油脂以外のその他の成分を含んでいてもよい。その他の成分としては、アミノ酸、安定化剤、賦形剤、香料等が挙げられる。 The edible fat or oil contained in the core portion is preferably an edible fat or oil with a melting point of 30° C. or lower, and may be either a natural oil or a synthetic oil, or a mixture thereof. The edible fats and oils are preferably saturated fatty acids or unsaturated fatty acids, more preferably saturated fatty acids having 12 to 30 carbon atoms or unsaturated fatty acids having 12 to 30 carbon atoms, and 16 to 30 carbon atoms. More preferably, it is an unsaturated fatty acid having 24 carbon atoms. Unsaturated fatty acids with a melting point of 30°C or less include triglycerides of medium-chain fatty acids with 6 to 12 carbon atoms (medium-chain fatty acid triglycerides) such as caproic acid, caprylic acid, capric acid, and lauric acid; coconut oil, sesame oil, olive oil, Examples include vegetable oils and fats such as corn oil, rapeseed oil, safflower oil, soybean oil, sunflower oil, nut oil, grapeseed oil, and linseed oil, and vitamin E.
The core portion may contain other components other than water and the above-mentioned edible oil or fat, if necessary. Other components include amino acids, stabilizers, excipients, fragrances, and the like.
　シェル部は、コア部を内包し、多価陽イオンで架橋された可食性のイオン架橋性ポリマーを含むことが好ましい。
　多価陽イオンで架橋された可食性のイオン架橋性ポリマーとしては、公知の多価陽イオンで架橋可能なイオン架橋性ポリマーを用いることができる。イオン架橋性ポリマーとしては、食品に用いることができれば特に制限はなく、例えば、ペクチン又はその誘導体、アルギン酸又はその塩、ジェランガム、カラギナン、ポリガラクツロン酸及びそれらの混合物等が挙げられる。
　シェル部は、イオン架橋性ポリマー以外の成分を含んでいてもよく、その他の成分としては、例えば、ジェランガム等、カラギナン及びペクチン以外の多糖類の増粘剤、乾燥状態で柔軟性を付与するための可塑剤等が挙げられる。 Preferably, the shell part encloses the core part and contains an edible ionically crosslinkable polymer crosslinked with polyvalent cations.
As the edible ionically crosslinkable polymer crosslinked with polyvalent cations, known ionically crosslinkable polymers crosslinkable with polyvalent cations can be used. The ionic crosslinkable polymer is not particularly limited as long as it can be used in foods, and examples thereof include pectin or its derivatives, alginic acid or its salts, gellan gum, carrageenan, polygalacturonic acid, and mixtures thereof.
The shell portion may contain components other than the ionic crosslinkable polymer, such as gellan gum, a polysaccharide thickener other than carrageenan and pectin, and a polysaccharide thickener for imparting flexibility in a dry state. Plasticizers and the like can be mentioned.
　食用油脂を内包したマイクロカプセルは、数平均粒子径が１０μｍ以上３００μｍ以下であってもよい。また、上記数平均粒子径の変動係数（ＣＶ値）は、３０％以下であることも好ましい。 The microcapsules encapsulating edible fats and oils may have a number average particle diameter of 10 μm or more and 300 μm or less. Further, it is also preferable that the coefficient of variation (CV value) of the number average particle diameter is 30% or less.
　食用油を内包したマイクロカプセルは、例えば、可食性のイオン架橋性ポリマー及び多価陽イオンのキレート化合物を含む水相と、融点が３０℃以下の食用油脂を含む油相と、を用いて水中油滴分散液を得る工程と、上記工程Ａで調製された水中油滴分散液と、食用油脂と、を混合して、上記食用油脂中に水中油滴が分散した油中水中油滴分散液を得る工程Ｂと、上記工程Ｂで調製された油中水中油滴の分散液と、ｐＨ低下剤を含む食用油脂と、の混合液を得る工程Ｃとを、含む製造方法により製造することができる。 Microcapsules encapsulating edible oil can be prepared, for example, by using an aqueous phase containing an edible ionic crosslinkable polymer and a polyvalent cation chelate compound, and an oil phase containing an edible fat or oil with a melting point of 30°C or less. A step of obtaining an oil droplet dispersion, and an oil-in-water-in-oil dispersion in which the oil-in-water droplets are dispersed in the edible oil by mixing the oil-in-water dispersion prepared in the above step A and an edible fat. and step C of obtaining a mixture of the dispersion of oil-in-water droplets prepared in step B and the edible fat containing a pH lowering agent. can.
（脂肪様部分）
　脂肪様部分は、かたまり肉の脂肪（一般的に、脂身とも称される部位である）に似た外観を有する部分を指す。
　脂肪様部分は、油脂を含有し、必要に応じてゲルを含有することが好ましい。 (fat-like part)
The fat-like portion refers to a portion that has an appearance similar to the fat of a chunk of meat (generally referred to as fat).
The fat-like portion preferably contains oil and fat, and if necessary contains gel.
－油脂－
　油脂としては、植物性油脂、動物性油脂などが挙げられる。
　植物性油脂としては、例えば、ナタネ油、大豆油、パーム油、オリーブ油、米油、コーン油、ココナッツ油などが挙げられる。なお、植物性油脂は、植物から得られる油脂のことを指す。
　動物性油脂としては、例えば、牛脂、豚脂、鯨脂、魚油などが挙げられる。なお、動物性油脂は、動物から得られる油脂のことを指す。 -Oils and fats-
Examples of the fats and oils include vegetable oils and animal fats.
Examples of vegetable oils include rapeseed oil, soybean oil, palm oil, olive oil, rice oil, corn oil, and coconut oil. Note that vegetable oil refers to oil and fat obtained from plants.
Examples of animal fats and oils include beef tallow, pork fat, whale fat, and fish oil. Note that animal fats and oils refer to fats and oils obtained from animals.
　油脂の融点の範囲は特に限定されないが、例えば３００℃以下であってもよい。 The melting point range of the fat or oil is not particularly limited, but may be, for example, 300°C or lower.
　油脂の融点は、熱分析測定装置によって測定される値である。
　熱分析測定装置としては、例えば、セイコー電子工業社製ＳＳＣ５０００ＤＳＣ２００が使用可能である。
　油脂の融点の測定は、試料３ｍｇを装置に加え、昇温速度３℃／ｍｉｎにて測定する。 The melting point of fats and oils is a value measured by a thermal analysis measuring device.
As the thermal analysis measuring device, for example, SSC5000DSC200 manufactured by Seiko Electronics Industries, Ltd. can be used.
The melting point of fats and oils is measured by adding 3 mg of a sample to the apparatus and measuring at a heating rate of 3° C./min.
－乳化物－
　油脂は、乳化物の状態で脂肪様部分に含有されることも好ましい。
　ここで、本明細書において、「乳化物」は、油脂、及び水を含有し、かつ水中油型乳化
物、油中水型乳化物などの乳化状態にあるものをいう。 -Emulsion-
It is also preferable that the oil or fat is contained in the fat-like portion in the form of an emulsion.
Here, in this specification, the term "emulsion" refers to an emulsion that contains oil, fat, and water and is in an emulsified state such as an oil-in-water emulsion or a water-in-oil emulsion.
　乳化物に含有される油脂としては、上述と同一のものが挙げられる。
　乳化物中における油脂の含有量は、乳化物全体に対して、５質量％以上９０質量％未満であることが好ましく、１０質量％以上８０質量％以下であることがより好ましく、１５質量％以上７０質量％以下であることが更に好ましい。 The oils and fats contained in the emulsion include those mentioned above.
The content of oil and fat in the emulsion is preferably 5% by mass or more and less than 90% by mass, more preferably 10% by mass or more and 80% by mass or less, and 15% by mass or more, based on the entire emulsion. More preferably, it is 70% by mass or less.
　乳化物に含有される水としては、食品に利用可能な水であればよく、特に限定はない。
　乳化物中における水の含有量は、乳化物全体に対して、１０質量％以上９５質量％以下であることが好ましく、２０質量％以上９０質量％以下であることがより好ましく、３０質量％以上８５質量％以下であることが更に好ましい。 The water contained in the emulsion is not particularly limited as long as it can be used for food.
The content of water in the emulsion is preferably 10% by mass or more and 95% by mass or less, more preferably 20% by mass or more and 90% by mass or less, and 30% by mass or more, based on the entire emulsion. More preferably, it is 85% by mass or less.
　乳化物は増粘多糖類を含有することが好ましい。増粘多糖類を含有することにより、乳化物の保水性を向上させることができる。
　増粘多糖類としては、特に限定されるものではないが、既述のものが適用可能である。 Preferably, the emulsion contains a thickening polysaccharide. By containing the thickening polysaccharide, the water retention property of the emulsion can be improved.
The polysaccharide thickener is not particularly limited, but the ones mentioned above are applicable.
　乳化物中における増粘多糖類の含有量は、乳化物全体に対して、０．１質量％以上５質量％以下であることが好ましく、０．５質量％以上３質量％以下であることがより好ましい。 The content of polysaccharide thickener in the emulsion is preferably 0.1% by mass or more and 5% by mass or less, and preferably 0.5% by mass or more and 3% by mass or less, based on the entire emulsion. More preferred.
　乳化物はタンパク質を含有することが好ましい。乳化物がタンパク質を含有することにより、赤身様部分と、脂肪様部分との密着性が増す。
　タンパク質としては、特に限定されるものではないが、既述のものが適用可能である。 Preferably, the emulsion contains protein. When the emulsion contains protein, the adhesion between the lean meat-like part and the fat-like part increases.
The protein is not particularly limited, but those mentioned above are applicable.
　乳化物中におけるタンパク質の含有量は、乳化物全体に対して、０．１質量％以上１０質量％以下であることが好ましく、０．５質量％以上５質量％以下であることがより好ましい。 The content of protein in the emulsion is preferably 0.1% by mass or more and 10% by mass or less, and more preferably 0.5% by mass or more and 5% by mass or less, based on the entire emulsion.
　乳化物は、界面活性剤を含んでもよい。
　乳化物に含有される界面活性剤としては、可食性の界面活性剤が挙げられる。
　可食性の界面活性剤としては、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸モノグリセリド、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、レシチン等が挙げられる。 The emulsion may also include a surfactant.
The surfactant contained in the emulsion includes edible surfactants.
Examples of the edible surfactant include glycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, lecithin, and the like.
　グリセリン脂肪酸エステルとしては、モノグリセリドを主成分として含有することが好ましい。
　モノグリセリドとしては、炭素数２以上２４以下の飽和又は不飽和の脂肪酸とグリセリンとのモノエステル化物であることが好ましい。
　脂肪酸としては、ベヘン酸、ステアリン酸、パルミチン酸等が挙げられる。
　グリセリン脂肪酸エステルは、ジグリセリドを含有してもよい。
　ジグリセリドとしては、炭素数２以上２４以下の飽和又は不飽和の脂肪酸とグリセリンとのジエステル化物であることが好ましい。 The glycerin fatty acid ester preferably contains monoglyceride as a main component.
The monoglyceride is preferably a monoester of glycerin and a saturated or unsaturated fatty acid having 2 to 24 carbon atoms.
Examples of fatty acids include behenic acid, stearic acid, palmitic acid, and the like.
The glycerin fatty acid ester may contain diglyceride.
The diglyceride is preferably a diester of glycerin and a saturated or unsaturated fatty acid having 2 to 24 carbon atoms.
　ポリグリセリン脂肪酸エステルとしては、炭素数２以上２４以下の飽和又は不飽和の脂肪酸とポリグリセリンとのエステル化物であることが好ましい。
　ポリグリセリン脂肪酸エステルとしては、具体的には、モノミリスチン酸ポリグリセリル、ジミリスチン酸ポリグリセリル、トリミリスチン酸ポリグリセリル、モノパルミチン酸ポリグリセリル、ジパルミチン酸ポリグリセリル、トリパルミチン酸ポリグリセリル、モノステアリン酸ポリグリセリル、ジステアリン酸ポリグリセリル、トリステアリン酸ポリグリセリル、モノイソステアリン酸ポリグリセリル、ジイソステアリン酸ポリグリセリル、トリイソステアリン酸ポリグリセリル、モノオレイン酸ポリグリセリル、ジモノオレイン酸ポリグリセリル、トリモノオレイン酸ポリグリセリル等が挙げられる。 The polyglycerin fatty acid ester is preferably an esterified product of a saturated or unsaturated fatty acid having 2 to 24 carbon atoms and polyglycerin.
Specifically, the polyglycerin fatty acid esters include polyglyceryl monomyristate, polyglyceryl dimyristate, polyglyceryl trimyristate, polyglyceryl monopalmitate, polyglyceryl dipalmitate, polyglyceryl tripalmitate, polyglyceryl monostearate, and polyglyceryl distearate. , polyglyceryl tristearate, polyglyceryl monoisostearate, polyglyceryl diisostearate, polyglyceryl triisostearate, polyglyceryl monooleate, polyglyceryl dimonooleate, polyglyceryl trimonooleate, and the like.
　有機酸モノグリセリドとは、モノグリセリドのグリセリン由来の水酸基を、さらに有機酸を用いてエステル化したものである。
　有機酸としてはクエン酸、コハク酸、酢酸、および乳酸等が挙げられ、クエン酸およびコハク酸が好ましく、クエン酸がより好ましい。 Organic acid monoglyceride is obtained by further esterifying the glycerin-derived hydroxyl group of monoglyceride using an organic acid.
Examples of organic acids include citric acid, succinic acid, acetic acid, and lactic acid, with citric acid and succinic acid being preferred, and citric acid being more preferred.
　ソルビタン脂肪酸エステルとは、ソルビタンと脂肪酸とのエステル化物をいう。
　ソルビタン脂肪酸エステルとしては、ソルビタンと、炭素数２以上１８以下の飽和又は不飽和の脂肪酸と、のエステル化物であることが好ましい。
　ソルビタン脂肪酸エステルとしては、具体的には、モノカプリン酸ソルビタン、モノラウリン酸ソルビタン、モノパルミチン酸ソルビタン、モノステアリン酸ソルビタン、ジステアリン酸ソルビタン、セスキステアリン酸ソルビタン、トリステアリン酸ソルビタン、トリオレイン酸ソルビタン、モノイソステアリン酸ソルビタン、セスキイソステアリン酸ソルビタン、モノオレイン酸ソルビタン、セスキオレイン酸ソルビタン、ヤシ油脂肪酸ソルビタンなどが挙げられる。 Sorbitan fatty acid ester refers to an esterified product of sorbitan and fatty acid.
The sorbitan fatty acid ester is preferably an esterified product of sorbitan and a saturated or unsaturated fatty acid having 2 or more and 18 or less carbon atoms.
Specifically, sorbitan fatty acid esters include sorbitan monocaprate, sorbitan monolaurate, sorbitan monopalmitate, sorbitan monostearate, sorbitan distearate, sorbitan sesquistearate, sorbitan tristearate, sorbitan trioleate, and sorbitan monostearate. Examples include sorbitan isostearate, sorbitan sesquiisostearate, sorbitan monooleate, sorbitan sesquioleate, and coconut oil fatty acid sorbitan.
　プロピレングリコール脂肪酸エステルとは、脂肪酸とプロピレングリコールとのエステル化物である。
　プロピレングリコール脂肪酸エステルの合成に用いられる脂肪酸としては、炭素数２以上２４以下の飽和又は不飽和の脂肪酸が好ましい。
　プロピレングリコール脂肪酸エステルとしては、具体的には、例えば、プロピレングリコールパルミチン酸エステル、プロピレングリコールステアリン酸エステル、及びプロピレングリコールベヘン酸エステルが挙げられる。 Propylene glycol fatty acid ester is an esterified product of fatty acid and propylene glycol.
The fatty acid used in the synthesis of propylene glycol fatty acid ester is preferably a saturated or unsaturated fatty acid having 2 to 24 carbon atoms.
Specific examples of the propylene glycol fatty acid ester include propylene glycol palmitate, propylene glycol stearate, and propylene glycol behenate.
　ショ糖脂肪酸エステルとは、ショ糖と脂肪酸とのエステル化物である。
　ショ糖脂肪酸エステルの合成に用いられる脂肪酸としては、炭素数２以上２４以下の飽和又は不飽和の脂肪酸が好ましい。
　ショ糖脂肪酸エステルとしては、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、パルミトレイン酸、ステアリン酸、オレイン酸、アラキジン酸、及びベヘン酸からなる群から選択される１種又は２種以上の脂肪酸と、ショ糖とのエステル化物が好ましい。 Sucrose fatty acid ester is an esterified product of sucrose and fatty acid.
The fatty acid used in the synthesis of sucrose fatty acid ester is preferably a saturated or unsaturated fatty acid having 2 or more and 24 or less carbon atoms.
The sucrose fatty acid ester is one or more selected from the group consisting of caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, arachidic acid, and behenic acid. An esterified product of fatty acid and sucrose is preferred.
　ポリグリセリン縮合リシノレイン酸エステルとは、ポリグリセリン脂肪酸エステルとリシノレイン酸縮合物とのエステル化物である。
　ポリグリセリン縮合リシノレイン酸エステルとしては、具体的には、既述のポリグリセリン脂肪酸エステルの具体例として記載した化合物と、リシノレイン酸縮合物と、のエステル化物が挙げられる。 Polyglycerin condensed ricinoleic acid ester is an esterified product of polyglycerin fatty acid ester and ricinoleic acid condensate.
Specifically, the polyglycerin condensed ricinoleic acid ester includes an esterified product of the compound described as a specific example of the polyglycerin fatty acid ester mentioned above and a ricinoleic acid condensate.
　レシチンとは、ホスファチジルコリン自体、又は、少なくともホスファチジルコリンを含む混合物を指す。
　少なくともホスファチジルコリンを含む混合物とは、一般的に、ホスファチジルコリンの他に、ホスファチジルセリン、ホスファチジルエタノールアミン、ホスファチジルイノシトール、Ｎ－アシルホスファチジルエタノールアミン、ホスファチジルグリセロール、ホスファチジン酸、リゾホスファチジルコリン、リゾホスファチジン酸、スフィンゴミエリン、スフィンゴエタノールアミン等を含み得る混合物である。 Lecithin refers to phosphatidylcholine itself or a mixture containing at least phosphatidylcholine.
A mixture containing at least phosphatidylcholine generally includes, in addition to phosphatidylcholine, phosphatidylserine, phosphatidylethanolamine, phosphatidylinositol, N-acylphosphatidylethanolamine, phosphatidylglycerol, phosphatidic acid, lysophosphatidylcholine, lysophosphatidic acid, sphingomyelin, It is a mixture that may contain sphingoethanolamine and the like.
　レシチンとしては、酵素分解レシチン（所謂、リゾレシチン）を用いることができる。
　酵素分解レシチンは、ホスホリパーゼ等の酵素により、ホスファチジルコリン分子が持つ１つの脂肪酸が失われたリゾホスファチジルコリンを含む組成物である。なお、本開示において、酵素分解レシチンは、水素添加処理を行い、結合脂肪酸を飽和脂肪酸にすることで酸化安定性を向上させた、いわゆる水素添加された酵素分解レシチンを含む。 As the lecithin, enzymatically decomposed lecithin (so-called lysolecithin) can be used.
Enzymatically decomposed lecithin is a composition containing lysophosphatidylcholine in which one fatty acid of the phosphatidylcholine molecule has been lost by an enzyme such as phospholipase. Note that in the present disclosure, enzymatically decomposed lecithin includes so-called hydrogenated enzymatically decomposed lecithin, which has been hydrogenated to improve oxidative stability by converting bound fatty acids to saturated fatty acids.
　界面活性剤のＨＬＢ値は、例えば、乳化分散性の観点から、８以上であることが好ましく、１０以上であることがより好ましく、１２以上であることが更に好ましい。
　乳化剤のＨＬＢ値の上限は、特に制限されないが、一般的には、２０以下であり、１８以下であることが好ましい。
　ＨＬＢは、通常、界面活性剤の分野で使用される親水性－疎水性のバランスを意味する。ＨＬＢ値は、以下に示す川上式を用いて計算する。なお、界面活性剤として、市販品を使用する場合には、市販のカタログデータを優先して採用する。 The HLB value of the surfactant is, for example, preferably 8 or more, more preferably 10 or more, and even more preferably 12 or more, from the viewpoint of emulsifying and dispersing properties.
The upper limit of the HLB value of the emulsifier is not particularly limited, but is generally 20 or less, preferably 18 or less.
HLB means hydrophilic-hydrophobic balance, commonly used in the surfactant field. The HLB value is calculated using the Kawakami formula shown below. In addition, when using a commercial product as a surfactant, the commercial catalog data is preferentially adopted.
　ＨＬＢ＝７＋１１．７ｌｏｇ（Ｍｗ／Ｍｏ）
　ここで、Ｍｗは界面活性剤が有する親水基の式量、Ｍｏは界面活性剤が有する疎水基の式量を示す。
　界面活性剤が有する疎水基とは、水に対する親和性が低い原子団である。疎水基としては、アルキル基、アルケニル基、アルキルシリル基、パーフルオロアルキル基等が挙げられる。具体的には、界面活性剤が上述の「グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸モノグリセリド、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、又はレシチン」である場合、脂肪酸由来のアルキル基、及びアルケニル基を指す。
　界面活性剤が有する親水基とは、水に対する親和性が高い原子団である。具体的には、界面活性剤の構造のうち、疎水基以外の原子団を指す。 HLB=7+11.7log(Mw/Mo)
Here, Mw represents the formula weight of the hydrophilic group that the surfactant has, and Mo represents the formula weight of the hydrophobic group that the surfactant has.
The hydrophobic group that a surfactant has is an atomic group that has a low affinity for water. Examples of the hydrophobic group include an alkyl group, an alkenyl group, an alkylsilyl group, a perfluoroalkyl group, and the like. Specifically, the surfactant is the above-mentioned "glycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, or lecithin". In some cases, it refers to alkyl groups and alkenyl groups derived from fatty acids.
The hydrophilic group that a surfactant has is an atomic group that has a high affinity for water. Specifically, it refers to atomic groups other than hydrophobic groups in the structure of a surfactant.
－ゲル－
　温度変化などが生じた場合であっても、脂身様部分に含まれる油脂が流出せず、かたまり肉に似た外観をより維持する観点、及び、かたまり肉に似た食感が得られやすい観点から、脂肪様部分はゲルを含有することが好ましい。
　本開示において、ゲルとは、少なくとも、水を含有し、弾性固体としての挙動を示すものを指す。
　弾性とは、外力を受けて変形した物体が、外力が除かれた後にもとの形に戻ろうとする性質をいう。 -gel-
Even if a temperature change occurs, the fats and oils contained in the fat-like parts do not flow out, maintaining an appearance more similar to chunks of meat, and making it easier to obtain a texture similar to chunks of meat. Therefore, it is preferable that the fat-like portion contains gel.
In the present disclosure, gel refers to a gel that contains at least water and behaves as an elastic solid.
Elasticity refers to the property of an object that is deformed by an external force and tends to return to its original shape after the external force is removed.
　ゲルは、可食性のゲル化剤を含有することが好ましい。
　可食性のゲル化剤としては、増粘多糖類が挙げられる。
　増粘多糖類としては、具体的には、寒天、カラギナン（κ－カラギナン、ι－カラギナン）、アルギン酸、アルギン酸塩、アガロース、ファーセレラン、ジェランガム、グルコノデルタラクトン、アゾトバクタービネランジガム、キサンタンガム、ペクチン、グアーガム、ローカストビーンガム、タラガム、カシアガム、グルコマンナン、トラガントガム、カラヤガム、プルラン、アラビアガム、アラビノガラクタン、デキストラン、カルボキシメチルセルロースナトリウム塩、メチルセルロース、サイリュームシートガム、デンプン、キチン、キトサン、カードラン、タマリンドシードガム、大豆多糖類、ゼラチン、サイリウム、ヒドロキシプロピルメチルセルロース、ヒドロキシエチルセルロース、カルボキシメチルセルロース、デキストリンなどが挙げられる。 Preferably, the gel contains an edible gelling agent.
Edible gelling agents include polysaccharide thickeners.
Specific examples of the thickening polysaccharide include agar, carrageenan (κ-carrageenan, ι-carrageenan), alginic acid, alginate, agarose, farcellan, gellan gum, glucono delta-lactone, azotobacter vinelandigum, xanthan gum, Pectin, guar gum, locust bean gum, tara gum, cassia gum, glucomannan, tragacanth gum, karaya gum, pullulan, gum arabic, arabinogalactan, dextran, carboxymethylcellulose sodium salt, methylcellulose, psyllium sheet gum, starch, chitin, chitosan, curdlan, Examples include tamarind seed gum, soybean polysaccharide, gelatin, psyllium, hydroxypropylmethylcellulose, hydroxyethylcellulose, carboxymethylcellulose, and dextrin.
　ゲル化剤は、ゲル化促進剤とともに用いることが好ましい。
　ゲル化促進剤は、ゲル化剤との接触によりゲル化を促進させる化合物であり、ゲル化剤との特異的な組合せによってその機能が発揮される。
　ゲル化剤とゲル化促進剤の好ましい組み合わせとしては、以下のとおりである。 The gelling agent is preferably used together with a gelling promoter.
A gelation promoter is a compound that promotes gelation upon contact with a gelling agent, and its function is exhibited by a specific combination with a gelling agent.
Preferred combinations of gelling agents and gelling promoters are as follows.
　１）ゲル化促進剤として多価金属イオン（具体的には、カリウム等のアルカリ金属イオン、又はカルシウム、マグネシウム等のアルカリ土類金属イオン）と、ゲル化剤としてカラギナン、アルギン酸塩、ジェランガム、アゾトバクタービネランジガム、ペクチン、カルボキシメチルセルロースナトリウム塩等の組み合わせ。 1) Polyvalent metal ions (specifically, alkali metal ions such as potassium, or alkaline earth metal ions such as calcium and magnesium) as a gelling agent, and carrageenan, alginate, gellan gum, and azo as a gelling agent. A combination of tobacter vineland gum, pectin, carboxymethylcellulose sodium salt, etc.
　２）ゲル化促進剤として硼酸その他の硼素化合物と、ゲル化剤としてグアーガム、ローカストビーンガム、タラガム、カシアガム等の組み合わせ。 2) A combination of boric acid or other boron compounds as a gelling promoter and guar gum, locust bean gum, tara gum, cassia gum, etc. as a gelling agent.
　３）ゲル化促進剤として酸又はアルカリと、ゲル化剤としてアルギン酸塩、グルコマンナン、ペクチン、キチン、キトサン、カードラン等の組み合わせ。 3) A combination of acid or alkali as a gelling promoter and alginate, glucomannan, pectin, chitin, chitosan, curdlan, etc. as a gelling agent.
　４）ゲル化剤と反応してゲルを形成する水溶性多糖類をゲル化促進剤として用いる。具体的には、ゲル化剤にキサンタンガムを用い、ゲル化促進剤にカシアガムを用いる組合せ、ゲル化剤にカラギナンを用い、ゲル化促進剤にローカストビーンガムを用いる組合せ等を例示することができる。 4) A water-soluble polysaccharide that reacts with a gelling agent to form a gel is used as a gelling promoter. Specifically, examples include a combination in which xanthan gum is used as a gelling agent and cassia gum is used as a gelling promoter, and a combination in which carrageenan is used as a gelling agent and locust bean gum is used as a gelling promoter.
　畜肉に似た外観及び食感を有するかたまり肉様代替肉を得る観点から、ゲル化剤とゲル化促進剤との組み合わせとしては、上記「１）ゲル化促進剤として多価金属イオン（具体的には、カリウム等のアルカリ金属イオン、又はカルシウム、マグネシウム等のアルカリ土類金属イオン）と、ゲル化剤としてカラギナン、アルギン酸塩、ジェランガム、アゾトバクタービネランジガム、ペクチン、カルボキシメチルセルロースナトリウム塩等の組み合わせ。」であることが好ましい。 From the viewpoint of obtaining a chunk-like meat substitute having an appearance and texture similar to livestock meat, the combination of a gelling agent and a gelling promoter is as follows: 1) polyvalent metal ions (specifically (Alkali metal ions such as potassium, or alkaline earth metal ions such as calcium and magnesium) and gelling agents such as carrageenan, alginate, gellan gum, Azotobacter vinegar gum, pectin, carboxymethyl cellulose sodium salt, etc. combination." is preferable.
－脂肪様部分に含有される成分態様－
　脂肪様部分は、下記いずれかの成分態様であることが好ましい。
（１）脂肪様部分が油脂を主成分として含む。
（２）脂肪様部分が乳化物を主成分として含む。
（３）脂肪様部分が油脂とゲルとを含む。
　ここで「主成分」とは、該当する成分を脂肪様部分全体に対して９０質量％以上含有することをいう。 -Aspects of ingredients contained in the fat-like part-
It is preferable that the fat-like portion has one of the following component aspects.
(1) The fat-like portion contains fats and oils as a main component.
(2) The fat-like portion contains an emulsion as a main component.
(3) The fat-like portion contains oil and gel.
The term "main component" as used herein means that the corresponding component is contained in an amount of 90% by mass or more based on the entire fat-like portion.
（１）脂肪様部分が油脂を主成分として含む場合（以下、脂肪様部分例（１））
　脂肪様部分が「脂肪様部分例（１）」の場合、脂肪様部分に含まれる油脂の含有量は、脂肪様部分全体に対して、９０質量％以上であることが好ましく、９２質量％以上であることがより好ましく、９５質量％以上であることが更に好ましい。
　なお、脂肪様部分が「脂肪様部分例（１）」の場合、脂肪様部分に含まれる油脂の含有量の上限は、油脂に含有される添加剤などを考慮し、脂肪様部分全体に対して、９９質量％以下であってもよく、９８質量％以下であってもよい。 (1) When the fat-like part contains oil as a main component (hereinafter referred to as fat-like part example (1))
When the fat-like part is "Example (1) of fat-like part", the content of oil and fat contained in the fat-like part is preferably 90% by mass or more, and 92% by mass or more, based on the entire fat-like part. More preferably, it is 95% by mass or more.
In addition, when the fat-like part is "Example (1) of fat-like part", the upper limit of the content of oil and fat contained in the fat-like part is determined based on the total fat-like part, taking into account additives contained in the fat and oil. The content may be 99% by mass or less, or 98% by mass or less.
　脂肪様部分が「脂肪様部分例（１）」の場合、畜肉に似た外観を有するかたまり肉様代替肉を得る観点から、凝固した場合に白濁する油脂を用いることが好ましい。
　脂肪様部分が「脂肪様部分例（１）」の場合に用いられる油脂としては、具体的には、ココナッツ油、パーム油、シアバター、ココアバター等が好ましい。 When the fat-like part is "Example (1) of fat-like part", it is preferable to use an oil or fat that becomes cloudy when coagulated, from the viewpoint of obtaining a chunk meat-like substitute meat having an appearance similar to livestock meat.
Specifically, preferred oils and fats used when the fat-like portion is "Example (1) of fat-like portion" include coconut oil, palm oil, shea butter, and cocoa butter.
（２）脂肪様部分が乳化物を主成分として含む場合（以下、脂肪様部分例（２））
　乳化物は白色を呈することが多いため、脂肪様部分が乳化物を主成分として含むことで、脂肪様部分も白色となりやすい。そのため、脂肪様部分を、脂肪様部分例（２）の態様とすることで、畜肉により近い外観を有するかたまり肉様代替肉となる。
　なお、乳化物は、水中油型の乳化物であってもよいし、油中水型の乳化物であってもよ
い。 (2) When the fat-like part contains an emulsion as a main component (hereinafter referred to as fat-like part example (2))
Since emulsions often have a white color, if the fat-like portion contains the emulsion as a main component, the fat-like portion also tends to be white. Therefore, by making the fat-like part into the form of fat-like part example (2), a chunk meat-like substitute meat having an appearance closer to livestock meat can be obtained.
Note that the emulsion may be an oil-in-water type emulsion or a water-in-oil type emulsion.
　脂肪様部分が「脂肪様部分例（２）」の場合、乳化物の含有量としては、脂肪様部分全体に対して、９０質量％以上であることが好ましく、９２質量％以上であることがより好ましく、９５質量％以上であることが更に好ましい。
　なお、脂肪様部分が「脂肪様部分例（２）」の場合、脂肪様部分に含まれる乳化物の含有量の上限は、添加剤などの添加を考慮し、脂肪様部分全体に対して、９９質量％以下であってもよく、９８質量％以下であってもよい。 When the fat-like part is "fat-like part example (2)", the content of the emulsion is preferably 90% by mass or more, and preferably 92% by mass or more, based on the entire fat-like part. More preferably, it is 95% by mass or more.
In addition, when the fat-like part is "Fat-like part example (2)", the upper limit of the content of emulsion contained in the fat-like part is based on the entire fat-like part, taking into account the addition of additives etc. It may be 99% by mass or less, or 98% by mass or less.
　乳化物に含有される油脂の含有量としては、乳化物全体に対して、５質量％以上９０質量％未満であることが好ましく、１０質量％以上８０質量％以下であることがより好ましく、１５質量％以上７０質量％以下であることが更に好ましい。 The content of oil and fat contained in the emulsion is preferably 5% by mass or more and less than 90% by mass, more preferably 10% by mass or more and 80% by mass or less, based on the entire emulsion. It is more preferable that the amount is from % by mass to 70% by mass.
　乳化物に含有される水の含有量としては、乳化物全体に対して、１０質量％以上９５質量％以下であることが好ましく、２０質量％以上９０質量％以下であることがより好ましく、３０質量％以上８５質量％以下であることが更に好ましい。 The content of water contained in the emulsion is preferably 10% by mass or more and 95% by mass or less, more preferably 20% by mass or more and 90% by mass or less, and 30% by mass or less, based on the entire emulsion. It is more preferable that the amount is from % by mass to 85% by mass.
　乳化物に含有される界面活性剤の含有量としては、乳化物全体に対して、０．０１質量％以上５質量％以下であることが好ましく、０．０５質量％以上４質量％以下であることがより好ましく、０．１質量％以上３質量％以下であることが更に好ましい。 The content of the surfactant contained in the emulsion is preferably 0.01% by mass or more and 5% by mass or less, and 0.05% by mass or more and 4% by mass or less, based on the entire emulsion. It is more preferably 0.1% by mass or more and 3% by mass or less.
（３）脂肪様部分が油脂とゲルとを含む場合（以下、脂肪様部分例（３））
　脂肪様部分が油脂とゲルとを含む場合、温度変化などが生じた場合であっても、脂身様部分に含まれる油脂がゲルによって保持されやすい。そのため、温度変化が生じた場合であっても油脂が脂肪様部分から流出しにくくなり、かたまり肉に似た外観がより維持されやすい。また、生肉様のかたまり肉様代替肉を加熱調理した場合においても、油脂がゲルによって保持されやすくなり、調理後の生肉様のかたまり肉様代替肉を食した際に、脂身様部分に含有される油脂があふれ出し、より調理後のかたまり肉に似た食感が得られやすい。 (3) When the fat-like part contains oil and gel (hereinafter referred to as fat-like part example (3))
When the fat-like part contains fat and oil, the gel tends to retain the fat and oil contained in the fat-like part even when a temperature change occurs. Therefore, even if a temperature change occurs, fats and oils are less likely to flow out from the fat-like portion, and the appearance resembling chunks of meat is more likely to be maintained. In addition, even when raw meat-like lump meat-like substitute meat is cooked, oils and fats are easily retained by the gel, and when eating the cooked raw meat-like lump meat-like substitute meat, it is contained in the fat-like parts. The fat and oil will overflow, making it easier to obtain a texture more similar to chunks of meat after cooking.
　より油脂が脂身様部分から流出しにくくなる観点から、脂肪様部分が脂肪様部分例（３）の態様である場合、油脂はゲルに内包されていることが好ましい。
　油脂がゲルに内包されている場合、油脂は、油脂を含有する粒状体の状態、具体的には、球状に近い状態（以下、「油滴」と称する）でゲル中に多数分散して存在することが好ましい。
　油滴の粒径は、２０μｍ以上５００μｍ以下であることが好ましく、３０μｍ以上４００μｍ以下であることがより好ましく、５０μｍ以上３００μｍ以下であることが更に好ましい。 From the viewpoint of making it more difficult for fats and oils to flow out from the fat-like part, when the fat-like part is in the embodiment of fat-like part example (3), the fats and oils are preferably encapsulated in a gel.
When fats and oils are encapsulated in a gel, the fats and oils are dispersed in large numbers in the gel in the form of granular bodies containing fats and oils, specifically, in a nearly spherical state (hereinafter referred to as "oil droplets"). It is preferable to do so.
The particle size of the oil droplets is preferably 20 μm or more and 500 μm or less, more preferably 30 μm or more and 400 μm or less, and even more preferably 50 μm or more and 300 μm or less.
　油脂がゲルに内包されていることにより、生肉様のかたまり肉様代替肉の形成後、生肉様のかたまり肉様代替肉を加熱殺菌しても、脂肪様部分に含まれる油脂が溶解して脂肪様部分から流れ落ちることが抑制される。そのため、生肉様のかたまり肉様代替肉を加熱殺菌しても、脂肪様部分を保持でき、かたまり肉様代替肉の衛生面における保存性を高めることができる。 Because fats and oils are encapsulated in the gel, even after forming a raw meat-like lump meat-like substitute meat, even if the raw meat-like lump meat-like substitute meat is heat sterilized, the fats and oils contained in the fat-like part will dissolve and the fat will remain. This prevents the liquid from flowing down from the side part. Therefore, even when heat-sterilizing raw meat-like lump meat-like substitute meat, the fat-like portion can be retained, and the sanitary storage stability of the lump-like meat substitute meat can be improved.
　油滴の粒径は、脂肪様部分を透過型光学顕微鏡により観測することで測定される。
　透過型顕微鏡としては例えば、ツァイス社製、製品名：倒立顕微鏡Ａｘｉｏ　Ｏｂｓｅｒｖｅｒ．Ｚ１等が使用できる。
　以下、油滴の粒径の測定手順について説明する。
　油脂の融点以下の温度で油脂を固形化した状態で３％の炭酸ナトリウムなどでゲルを溶
解することで脂肪様部分から油滴を回収し、６０ｍｍφのポリスチレン製シャーレにのせる。この時、回収した油滴がシャーレの深さ方向に重ならないようにする。そして、シャーレに回収した油滴を透過型光学顕微鏡で観測し、対物倍率５倍で撮影する。撮影して得られた画面に含まれる油滴の画像を２００個以上選択し、画像処理ソフトウェア（例えばＩｍａｇｅＪ）にて各油滴の円相当径（油滴の画像の面積に相当する真円の直径）を算出する。算出した各油滴の円相当径の算術平均値を算出し、その算術平均値を油滴の粒径とする。 The particle size of the oil droplets is measured by observing the fat-like part using a transmission optical microscope.
An example of a transmission microscope is an inverted microscope Axio Observer manufactured by Zeiss. Z1 etc. can be used.
The procedure for measuring the particle size of oil droplets will be explained below.
The oil is solidified at a temperature below the melting point of the oil and the gel is dissolved with 3% sodium carbonate to collect oil droplets from the fat-like portion and placed on a 60 mm diameter polystyrene petri dish. At this time, make sure that the collected oil droplets do not overlap in the depth direction of the petri dish. The oil droplets collected in the petri dish are then observed using a transmission optical microscope and photographed at a 5x objective magnification. Select 200 or more images of oil droplets included in the screen obtained by shooting, and use image processing software (e.g. Image diameter). The arithmetic mean value of the calculated circular equivalent diameters of each oil droplet is calculated, and the arithmetic mean value is taken as the particle diameter of the oil droplet.
　脂肪様部分がゲルに内包された油脂を含有する場合、加熱により脂肪様部分の透明度が向上することが好ましい。
　かたまり肉に含まれる脂肪は、非加熱の状態では白色に近い状態であるが、加熱調理を行うと透明度が高くなる。そのため、本実施形態に係るかたまり肉様代替を、当該構成とすることで、生肉様のかたまり肉様代替肉を加熱調理した際に、畜肉に近い外観を有しやすい。 When the fat-like portion contains fats and oils encapsulated in a gel, it is preferable that the transparency of the fat-like portion be improved by heating.
The fat contained in chunks of meat is nearly white when unheated, but becomes more transparent when cooked. Therefore, by making the chunk meat-like substitute according to the present embodiment have this configuration, when the raw meat-like chunk meat-like substitute meat is cooked, it tends to have an appearance similar to livestock meat.
　加熱により脂肪様部分の透明度が向上するか否かは次の通りの手順で判断される。
　生肉様のかたまり肉様代替肉の脂肪様部分の透明度をコニカミノルタ社製カラーリーダーＣＲ－１０Ｐｌｕｓを使用して任意に３点場所を変えて測定し、得られた値の算術平均値を測定値Ａとする。表面の温度が１６０℃のホットプレートの上に測定部位のある面を下に、生肉様のかたまり肉様代替肉を置き、２分間静置することで加熱する。加熱した生肉様のかたまり肉様代替肉をホットプレートから取り出し、加熱後に測定部分の透明度を、測定値Ａと同様の手順にて測定し、得られた値の算術平均値を測定Ｂとする。測定値Ａと比較して測定値Ｂの方が、透明度が高い結果を示した場合、脂肪様部分が加熱により透明度が向上したと判断する。 Whether or not the transparency of the fat-like part is improved by heating is determined by the following procedure.
The transparency of the fat-like part of the raw meat-like lump meat-like substitute meat is measured using Konica Minolta's color reader CR-10Plus at three arbitrary points, and the arithmetic mean value of the obtained values is the measured value. Let it be A. Place the raw meat-like chunk meat-like meat substitute on a hot plate with a surface temperature of 160° C. with the side with the measurement part facing down, and heat it by leaving it for 2 minutes. The heated raw meat-like lump-like substitute meat is taken out from the hot plate, and after heating, the transparency of the measurement part is measured in the same procedure as measurement value A, and the arithmetic mean value of the obtained values is taken as measurement B. If measurement value B shows higher transparency than measurement value A, it is determined that the transparency of the fat-like portion has improved due to heating.
　脂肪様部分が「脂肪様部分例（３）」の場合、油脂の含有量としては、脂肪様部分全体に対して、１０質量％以上７０質量％以下であることが好ましく、１５質量％以上６０質量％以下であることがより好ましく、２０質量％以上５０質量％以下であることが更に好ましい。 When the fat-like part is "Example (3) of fat-like part", the content of oil and fat is preferably 10% by mass or more and 70% by mass or less, and 15% by mass or more and 60% by mass or less, based on the entire fat-like part. It is more preferably at most 20% by mass and at most 50% by mass.
　脂肪様部分が「脂肪様部分例（３）」の場合、ゲルの含有量としては、脂肪様部分全体に対して、３０質量％以上９０質量％以下であることが好ましく、４０質量％以上８５質量％以下であることがより好ましく、５０質量％以上８０質量％以下であることが更に好ましい。 When the fat-like part is "Example (3) of fat-like part", the gel content is preferably 30% by mass or more and 90% by mass or less, and 40% by mass or more and 85% by mass or less, based on the entire fat-like part. It is more preferably at most 50% by mass and at most 80% by mass.
　脂肪様部分が「脂肪様部分例（３）」の場合、脂肪様部分は、油脂を含有する粒状体と、陽イオンで架橋された可食性のイオン架橋性ポリマーと、を含む脂肪塊組成物を含む態様であってもよい。 When the fat-like part is "Example (3) of fat-like part", the fat-like part is a fat mass composition containing granules containing fat and oil and an edible ionic crosslinkable polymer crosslinked with cations. It may be an aspect including.
　ここで脂肪塊組成物に含まれる油脂としては、既述の油脂と同一のものが使用可能である。
　粒状体の平均粒径は５０μｍ以上５００μｍ以下であってもよい。
　粒状体の平均粒径は、脂肪塊組成物を透過型光学顕微鏡により観測することで測定される値である。 Here, as the fats and oils contained in the fat mass composition, the same fats and oils as mentioned above can be used.
The average particle size of the granules may be 50 μm or more and 500 μm or less.
The average particle size of the granules is a value measured by observing the fat mass composition using a transmission optical microscope.
　脂肪塊組成物は、陽イオンで架橋された可食性のイオン架橋性ポリマーを含むことが好ましい。ここで、「可食性」とは、ヒトが経口摂取した際に健康状態に対して悪影響を及ぼさない性質を意味する。
　「イオン架橋性ポリマー」とは、イオンとの反応により架橋するポリマーを意味する。
　可食性のイオン架橋性ポリマーとしては、例えば、アルギン酸、カラギナン、ＬＭペクチン、ＨＭペクチン、ＬＡジェランガム等が挙げられる。
　脂肪塊組成物の耐熱性向上の観点から、可食性のイオン架橋性ポリマーとしては、アルギン酸、ＬＭペクチン、及びＬＡジェランガムからなる群から選択される少なくとも１種であることが好ましい。 Preferably, the fat mass composition comprises an edible, ionically crosslinked polymer that is cationically crosslinked. Here, "edible" means a property that does not adversely affect the health condition when ingested orally by humans.
"Ionically crosslinkable polymer" means a polymer that crosslinks by reaction with ions.
Examples of edible ionic crosslinkable polymers include alginic acid, carrageenan, LM pectin, HM pectin, LA gellan gum, and the like.
From the viewpoint of improving the heat resistance of the fat mass composition, the edible ionically crosslinkable polymer is preferably at least one selected from the group consisting of alginic acid, LM pectin, and LA gellan gum.
　陽イオンとしては、イオン価数が２価以上の金属イオンであることが好ましい。
　金属イオンとしては、例えば、カルシウムイオン、マグネシウムイオン、鉄イオン（ＩＩ）、銅イオン（ＩＩ）、亜鉛イオン、マンガンイオン等の２価金属イオン；アルミニウムイオン、鉄イオン（ＩＩＩ）等の３価金属イオンが挙げられる。
　安定した架橋構造を得る観点から、金属イオンとしてはカルシウムイオン、マグネシウムイオン、及び亜鉛イオンから選択される少なくとも１種であることが好ましく、カルシウムイオンであることがより好ましい。 The cations are preferably metal ions with an ionic valence of two or more.
Examples of metal ions include divalent metal ions such as calcium ions, magnesium ions, iron ions (II), copper ions (II), zinc ions, and manganese ions; trivalent metals such as aluminum ions and iron ions (III). Examples include ions.
From the viewpoint of obtaining a stable crosslinked structure, the metal ion is preferably at least one selected from calcium ions, magnesium ions, and zinc ions, and more preferably calcium ions.
　可食性のイオン架橋性ポリマーの架橋は、例えば、イオン架橋性ポリマー、界面活性剤及び水を含む溶液（イオン架橋性ポリマー溶液）と陽イオンを含む水溶液との混合により行うことができる。 Crosslinking of the edible ionically crosslinkable polymer can be carried out, for example, by mixing a solution containing the ionically crosslinkable polymer, a surfactant, and water (ionically crosslinkable polymer solution) with an aqueous solution containing a cation.
　脂肪塊組成物は、例えば、後述する実施例に記載の態様により製造することができる。 The fat mass composition can be produced, for example, according to the embodiments described in the Examples below.
　生肉様のかたまり様代替肉は、油脂を含有する粒状体（ゲルに内包された油脂又はカプセル状油脂）を内部に含有してもよい。
　ここで、「内部」とは、かたまり肉様代替肉の表面に存在していないことを意味する。
　生肉様のかたまり肉様代替肉がゲルに内包された油脂又はカプセル状油脂を内部に含有することで、油脂がかたまり肉様代替肉中に留まりやすくなる。そうすると、より畜肉に近い食感が維持される生肉様のかたまり肉様代替肉が得られやすくなる。 The raw meat-like lump-like meat substitute may contain granular bodies containing fat and oil (oil and fat encapsulated in a gel or capsule-shaped fat and oil).
Here, "inside" means that it is not present on the surface of the chunk meat-like meat substitute.
Since the raw meat-like chunk meat-like meat substitute contains oil encapsulated in a gel or capsule-shaped oil and fat, the oil and fat can easily remain in the chunk meat-like meat substitute. This makes it easier to obtain raw meat-like chunk meat-like substitute meat that maintains a texture closer to that of livestock meat.
　ここで、生肉様のかたまり肉様代替肉の内部に含有される、油脂を含有する粒状体としては、上記した、ゲルに内包された油脂又はカプセル状油脂と同様のものが挙げられ、ここでは説明を省略する。 Here, the granules containing fats and oils contained inside the raw meat-like lump meat-like substitute meat include those similar to the above-mentioned gel-encapsulated fats and oils or capsule-shaped fats and oils, and here, The explanation will be omitted.
＜代替成形肉の製造方法＞
　本開示に係る代替成形肉の製造方法は、特に制限されない。
　本開示に係る代替成形肉の製造方法のある態様としては、例えば、赤い着色のある赤身様部分を成形し、成形された赤身様部分の表面に溝を形成した後、又は赤い着色のある赤身様部分を成形しながら赤身様部分の表面に溝を形成した後（赤身様部分形成工程）、溝に油脂を付着して脂肪様部分を形成する（脂肪様部分形成工程）ことを含む方法が挙げられる。 <Method for manufacturing alternative molded meat>
The method for producing the alternative molded meat according to the present disclosure is not particularly limited.
In some embodiments of the method for producing alternative molded meat according to the present disclosure, for example, after molding a red-colored lean meat-like part and forming grooves on the surface of the molded lean-meat-like part, or after forming a red-colored lean meat-like part, The method includes forming grooves on the surface of the lean meat-like part while forming the lean meat-like part (lean-like part formation step), and then attaching oil and fat to the grooves to form a fat-like part (fat-like part formation step). Can be mentioned.
　また、本開示に係る代替成形肉の製造方法の別の態様としては、本開示に係るタンパク質食品素材と、結着剤（例えば、多糖類）と、を混合して混合物を得る第１工程と、
　混合物を延伸し、タンパク質食品素材の繊維方向が一方向に向いて配向している延伸後混合物を得る第２工程と、
　を含む方法が挙げられる。 Another aspect of the method for producing alternative molded meat according to the present disclosure includes a first step of mixing the protein food material according to the present disclosure and a binder (for example, a polysaccharide) to obtain a mixture. ,
a second step of stretching the mixture to obtain a stretched mixture in which the fiber direction of the protein food material is oriented in one direction;
Examples include methods including:
　上記の第１工程において、本開示に係るタンパク質食品素材と、結着剤と、を混合する方法は、特に限定されず、手で混合する方法、公知の混合機を使用する方法などが挙げられる。混合機としては、ミキサーなどが挙げられる。
　タンパク質食品素材と結着剤とを混合する前に、タンパク質食品素材を手などで割いて、タンパク質食品素材の大きさを調整することが好ましい。
　また、製造する代替成形肉が、油脂、上記した脂肪塊組成物、その他の添加剤などを含
有する場合、第１工程において、タンパク質食品素材及び結着剤と共に混合することが好ましい。
　上記の第２工程において、第１工程で得られる混合物（以下、「第１工程混合物」とも称する）を延伸する方法は、タンパク質食品素材の繊維方向が一方向に向いた延伸後混合物が得られれば特に限定されない。
　第２工程後に、延伸後混合物を成形して成形体を得た後、成形体を加熱して硬化させる第３工程を含むことが好ましい。
　成形体を加熱することで、例えば、結合剤として熱非可逆性ゲル形成多糖類を含む場合において、熱非可逆性ゲル形成多糖類を含むゲルの形成が促進される。それにより、成形体が硬化し、代替成形肉の形状がより維持されやすくなる。 In the above first step, the method of mixing the protein food material according to the present disclosure and the binder is not particularly limited, and examples thereof include a method of mixing by hand, a method of using a known mixer, etc. . Examples of the mixer include a mixer.
Before mixing the protein food material and the binder, it is preferable to break the protein food material by hand or the like to adjust the size of the protein food material.
Furthermore, when the alternative molded meat to be produced contains oil or fat, the above-described fat mass composition, other additives, etc., it is preferable to mix them together with the protein food material and the binder in the first step.
In the above second step, the method of stretching the mixture obtained in the first step (hereinafter also referred to as "first step mixture") is such that a stretched mixture in which the fiber direction of the protein food material is oriented in one direction is obtained. There are no particular limitations.
After the second step, it is preferable to include a third step of molding the stretched mixture to obtain a molded object, and then heating and curing the molded object.
Heating the molded article promotes the formation of a gel containing a thermoirreversible gel-forming polysaccharide, for example, when the binder contains a thermoirreversible gel-forming polysaccharide. Thereby, the molded body is cured, and the shape of the substitute molded meat is more easily maintained.
　第３工程は、延伸後混合物を成形して成形体を得た後、代替成形肉（具体的には、かたまり肉様代替肉）の外観をより畜肉の外観に近づける目的で、成形体の表面に脂身に似た模様（霜降り模様）を形成する工程（以下、脂肪様部分形成工程とも称する）を含んでもよい。
　脂肪様部分形成工程は、成形体の表面に、例えば、１００μｍ以上の深さの溝を形成し、形成した溝に油脂を付着して脂肪様部分を形成する工程であることが好ましい。 In the third step, after forming the stretched mixture to obtain a molded object, the surface of the molded object is The method may include a step of forming a pattern resembling fat (marbled pattern) (hereinafter also referred to as a fat-like portion forming step).
Preferably, the fat-like portion forming step is a step of forming grooves with a depth of, for example, 100 μm or more on the surface of the molded object, and depositing oil and fat in the formed grooves to form fat-like portions.
　成形体の表面に溝を形成する方法としては、例えば、刃物で表面を掘る方法、型により溝を形成する方法が挙げられ、型により溝を形成する方法が好ましい。 Examples of methods for forming grooves on the surface of the molded body include a method of digging the surface with a knife and a method of forming grooves with a mold, and a method of forming grooves with a mold is preferred.
　続いて、油脂を成形体の表面に形成された溝に付着させ、溝を埋めることで脂身に似た模様を形成する。
　成形体の表面に形成された溝に対して、油脂を付着させる際、油脂の性状は液体の状態、液体及び固体が混合した半固体の状態又は固体の状態のいずれであってもよいが、液体の状態又は半固体の状態であることが好ましい。
　成形体の表面に形成された溝に対して、油脂を付着させる際、油脂は乳化物の状態で付着させてもよい。 Next, oil and fat are applied to the grooves formed on the surface of the molded body, filling the grooves to form a pattern resembling fat.
When applying oil or fat to the grooves formed on the surface of the molded object, the oil or fat may be in a liquid state, a semi-solid state in which a liquid and a solid are mixed, or a solid state. Preferably, it is in a liquid or semi-solid state.
When applying fats and oils to the grooves formed on the surface of the molded body, the oils and fats may be applied in the form of an emulsion.
　油脂を乳化物の状態で付着させる場合、ゲル化剤、油脂、及び水を含有する乳化物（「ゲル化用乳化剤」と称する）を成形体の表面に形成された溝に付着させ、その後溝に付着したゲル化用乳化物をゲル化することが好ましい。
　ゲル化用乳化物は、水中油型の乳化物とすることが好ましい。
　ゲル化用乳化物中の油脂の油滴径は、２０μｍ以上５００μｍ以下であることが好ましく３０μｍ以上４００μｍ以下であることがより好ましく、５０μｍ以上３００μｍ以下であることが更に好ましい。 When applying fats and oils in the form of an emulsion, an emulsion containing a gelling agent, fats and oils, and water (referred to as a "gelling emulsifier") is applied to the grooves formed on the surface of the molded body, and then the grooves are It is preferable to gel the gelling emulsion adhering to the gelling emulsion.
The gelling emulsion is preferably an oil-in-water emulsion.
The oil droplet diameter of the oil in the gelling emulsion is preferably 20 μm or more and 500 μm or less, more preferably 30 μm or more and 400 μm or less, and even more preferably 50 μm or more and 300 μm or less.
　溝に付着したゲル化用乳化物をゲル化する方法としては、例えば、溝にゲル化用乳化物を付着させた成形体を、ゲル化促進剤を含有する水溶液中に入れてゲル化する方法が挙げられる。 As a method for gelling the gelling emulsion attached to the grooves, for example, a method of gelling the molded body with the gelling emulsion attached to the grooves is placed in an aqueous solution containing a gelling promoter. can be mentioned.
　以下に実施例について説明するが、本開示はこれらの実施例に何ら限定されるものではない。 Examples will be described below, but the present disclosure is not limited to these examples in any way.
［実施例１］
　タンパク質を含む原料として脱脂大豆粉（昭和フレッシュＲＦ、昭和産業社製）と、タンパク質として小麦グルテン（ＰＲＯ－グル６５、鳥越製粉社製）とを、表１に示す量（質量比）で混ぜ合わせ、混合粉末１を得た。
　使用した脱脂大豆粉は、５４．７質量％のタンパク質を含む。
　次いで、２軸エクストルーダー（二軸押出機、幸和工業（株）製、製品名：ＫＥＩ－４５－２５）を用意した。二軸押出機は図３に模式的に示す断面を有する。図３中、１０は二軸押出機、１２はホッパー、１４はバレル、１６はスクリュー、１８はタンパク質含有混合物、２０は吐出ダイ、２４は吐出流路、２６は吐出口、Ｘは押出方向を示す。
　スクリュー長が１１００ｍｍでスクリュー先端部の最高温度が１５５℃になるよう設定した上記２軸エクストルーダーの吐出部に、押出方向における長さが３００ｍｍの冷却ダイ（スリット形状：同心円型（内円の直径：２９ｍｍ、外円の直径：３５ｍｍ）、リップクリアランス：３ｍｍ、吐出ダイ）を取り付け、冷却ダイの出口温度を１２０℃で安定化した。
　混合粉末１を５３０ｇ／ｍｉｎで上記２軸エクストルーダーに導入し、表１に示す質量比となる質量の水を該エクストルーダーに加えながら、タンパク質含有混合物を加圧及び加熱することで混練し、スクリュー回転数２５０ｒｐｍ（revolutions per minute）で吐出量４５ｋｇ／ｈｒにて冷却ダイの吐出口から吐出した。このようにして、タンパク質食品素材１を得た。 [Example 1]
Defatted soybean flour (Showa Fresh RF, manufactured by Showa Sangyo Co., Ltd.) as a raw material containing protein and wheat gluten (PRO-Glu 65, manufactured by Torigoe Seifun Co., Ltd.) as a protein are mixed in the amounts (mass ratio) shown in Table 1. , mixed powder 1 was obtained.
The defatted soybean flour used contains 54.7% by weight of protein.
Next, a twin-screw extruder (twin-screw extruder, manufactured by Kowa Kogyo Co., Ltd., product name: KEI-45-25) was prepared. The twin screw extruder has a cross section schematically shown in FIG. In FIG. 3, 10 is a twin-screw extruder, 12 is a hopper, 14 is a barrel, 16 is a screw, 18 is a protein-containing mixture, 20 is a discharge die, 24 is a discharge channel, 26 is a discharge port, and X is the extrusion direction. show.
A cooling die with a length of 300 mm in the extrusion direction (slit shape: concentric circle type (inner circle diameter :29mm, outer circle diameter: 35mm), lip clearance: 3mm, discharge die), and the outlet temperature of the cooling die was stabilized at 120°C.
Mixed powder 1 was introduced into the twin-screw extruder at 530 g/min, and while adding water in a mass having a mass ratio shown in Table 1 to the extruder, the protein-containing mixture was kneaded by pressurizing and heating, It was discharged from the outlet of the cooling die at a screw rotation speed of 250 rpm (revolutions per minute) and a discharge rate of 45 kg/hr. In this way, protein food material 1 was obtained.
［実施例２～３、比較例１～３］
　実施例１において、冷却ダイの出口温度を表１に記載の温度に変更した以外は、実施例１と同様にして、実施例のタンパク質食品素材２～３及び比較例のタンパク質食品素材Ｃ１～Ｃ３を得た。 [Examples 2-3, Comparative Examples 1-3]
In Example 1, protein food materials 2 to 3 of Examples and protein food materials C1 to C3 of Comparative Examples were prepared in the same manner as in Example 1, except that the outlet temperature of the cooling die was changed to the temperature listed in Table 1. I got it.
［実施例４］
　実施例１において、タンパク質を含む原料（脱脂大豆粉及び小麦グルテン）の質量を表１に示す質量比に変更し、着色剤（神戸化成株式会社製、ＫＣ－ブラウン　ＳＰ―３、褐色）を表１に示す質量比で加え、かつ、冷却ダイの出口温度を表１に記載の温度に変更した以外は、実施例１と同様にして、実施例のタンパク質食品素材４を得た。 [Example 4]
In Example 1, the mass of the raw materials containing protein (defatted soybean flour and wheat gluten) was changed to the mass ratio shown in Table 1, and the colorant (KC-Brown SP-3, brown, manufactured by Kobe Kasei Co., Ltd.) was changed to the mass ratio shown in Table 1. Protein food material 4 of Example 1 was obtained in the same manner as in Example 1, except that the ingredients were added at the mass ratio shown in Table 1 and the outlet temperature of the cooling die was changed to the temperature shown in Table 1.
［実施例５］
　実施例１において、冷却ダイの押出方向の長さを、表１に示すように変更した以外は、実施例１と同様にして、実施例のタンパク質食品素材５を得た。 [Example 5]
Protein food material 5 of Example 1 was obtained in the same manner as in Example 1, except that the length of the cooling die in the extrusion direction was changed as shown in Table 1.
［測定及び評価］
＜空隙の個数割合＞
－断面の形成－
　実施例及び比較例で得られたタンパク質食品素材１～５及びＣ１～Ｃ３のそれぞれについて、端部を両手で把持し、引き裂ける方向にタンパク質食品素材を引き裂いて引き裂き片を得た。得られた引き裂き片から、既述の方法により繊維方向を決定した。 [Measurement and evaluation]
<Number ratio of voids>
-Cross section formation-
For each of the protein food materials 1 to 5 and C1 to C3 obtained in Examples and Comparative Examples, the ends were grasped with both hands and the protein food materials were torn in the tearing direction to obtain tear pieces. From the obtained torn pieces, the fiber direction was determined by the method described above.
－乾燥処理－
　繊維方向を決定したタンパク質食品素材１～５及びＣ１～Ｃ３を、真空ポンプ（製品名：ＧＣＤ－０５１ＸＦ、ＵＬＶＡＣ社製）を接続した真空オーブン（製品名：ＶＯＳ－２０１ＳＤ、ＥＹＥＬＡ社製）中に静置し、真空ポンプにて真空状態にして、６０℃の条件下で１７時間乾燥させた。 -Drying treatment-
Protein food materials 1 to 5 and C1 to C3, whose fiber directions have been determined, are placed in a vacuum oven (product name: VOS-201SD, manufactured by EYELA) connected to a vacuum pump (product name: GCD-051XF, manufactured by ULVAC). The mixture was left to stand, evacuated using a vacuum pump, and dried at 60° C. for 17 hours.
－空隙の個数割合の測定－
　繊維方向を決定し、かつ乾燥処理後のタンパク質食品素材１～５及びＣ１～Ｃ３を、切断手段を用いて繊維方向と直交する方向に片刃カミソリを用いて切断して切断面を形成し、測定用サンプルを得た。
ズームレンズ（製品名：ＶＨ－ＺＳＴ、ＫＥＹＥＮＣＥ社製）を取り付けた光学顕微鏡（製品名：ＶＨＸ－５０００、ＫＥＹＥＮＣＥ社製）を用いて、得られた断面を対物レンズ（製品名：ＺＳ－２０、ＫＥＹＥＮＣＥ社製）、レンズ倍率：３０倍で観察した。 -Measurement of the number ratio of voids-
Determine the fiber direction and cut the protein food materials 1 to 5 and C1 to C3 after the drying process using a cutting means in a direction perpendicular to the fiber direction using a single-edged razor to form a cut surface and measure. A sample was obtained.
Using an optical microscope (product name: VHX-5000, manufactured by KEYENCE) equipped with a zoom lens (product name: VH-ZST, manufactured by KEYENCE), the obtained cross section was examined using an objective lens (product name: ZS-20, manufactured by KEYENCE). (manufactured by KEYENCE), and observed at a lens magnification of 30x.
　観察した切断面から検出した全空隙に対し、光学顕微鏡：ＶＨＸ－５０００の面積計測機能を用いて、空隙の縁を多角形モードで縁取りし、空隙のサイズを検出し、各空隙の断面積（ｍｍ２）を算出した。図１Ａに、実施例２のタンパク質食品素材２の断面を撮影した写真を示し、図１Ｂに比較例３のタンパク質食品素材Ｃ３の断面を撮影した写真を示す。図１Ａ及び図１Ｂは、空隙の縁を縁取りして示した写真である。 For all the voids detected from the observed cut surface, the area measurement function of the optical microscope VHX-5000 is used to outline the edges of the voids in polygon mode, detect the size of the voids, and calculate the cross-sectional area of each void ( mm 2 ) was calculated. FIG. 1A shows a photograph of a cross section of protein food material 2 of Example 2, and FIG. 1B shows a photograph of a cross section of protein food material C3 of Comparative Example 3. FIGS. 1A and 1B are photographs showing the edges of the voids with borders.
　得られた断面積に基づき、断面に存在する空隙の全個数に対する０．１ｍｍ２以下の断面積を有する空隙の個数の割合（％）を算出した。
　空隙の個数割合（％）の測定は、タンパク質食品素材１～５及びＣ２～Ｃ３の各々について、２回ずつ行い、タンパク質食品素材毎に得られた空隙の個数割合（％）の平均値を、タンパク質食品素材の空隙の個数割合（％）とした。結果を表１に示す。
　なお、比較例１のタンパク質食品素材Ｃ１には、焦げが発生しており、空隙測定が困難であったことから、表１中は「－」と表示した。 Based on the obtained cross-sectional area, the ratio (%) of the number of voids having a cross-sectional area of 0.1 mm 2 or less to the total number of voids present in the cross-section was calculated.
The measurement of the number ratio (%) of voids was performed twice for each of protein food materials 1 to 5 and C2 to C3, and the average value of the number ratio (%) of voids obtained for each protein food material was It was expressed as the number ratio (%) of voids in the protein food material. The results are shown in Table 1.
It should be noted that the protein food material C1 of Comparative Example 1 had scorch, making it difficult to measure the voids, so it was indicated as "-" in Table 1.
＜繊維状領域の配向度ＸＡ／ＸＢ＞
　実施例及び比較例で得られたタンパク質食品素材１～５及びＣ２～Ｃ３のそれぞれについて、既述の測定方法により３箇所の偏光ＡＴＲ－ＩＲ測定を行い、得られたピーク強度の測定結果の平均値から、強度比ＸＡ及びＸＢを算出した。次いで、強度比ＸＡ及びＸＢの値から繊維状領域の配向度ＸＡ／ＸＢを算出した。結果を表１に示す。 <Orientation degree of fibrous region X A /X B >
For each of protein food materials 1 to 5 and C2 to C3 obtained in Examples and Comparative Examples, polarized ATR-IR measurements were performed at three locations using the measurement method described above, and the average of the peak intensity measurement results obtained was From the values, the intensity ratios X A and X B were calculated. Next, the degree of orientation X A /X B of the fibrous region was calculated from the values of the intensity ratios X A and X B. The results are shown in Table 1.
　表２に、タンパク質食品素材１～５及びＣ２～Ｃ３のアミドＩバンド及びアミドバンドＩＩのピーク強度、並びに、強度比ＸＡ及び強度比ＸＢを示す。
　なお、比較例１のタンパク質食品素材１には、焦げが発生しており、配向度ＸＡ／ＸＢの測定が困難であったことから、表１中は「－」と表示した。
　図４に、実施例４で作製したタンパク質食品素材４の繊維方向に対して、平行及び垂直にｓ偏光を照射した場合のＩＲスペクトルを示す。 Table 2 shows the peak intensities of amide I band and amide band II of protein food materials 1 to 5 and C2 to C3, as well as the intensity ratios X A and X B.
It should be noted that protein food material 1 of Comparative Example 1 had scorch, making it difficult to measure the degree of orientation X A /X B , so it was indicated as "-" in Table 1.
FIG. 4 shows IR spectra when s-polarized light is irradiated parallel and perpendicular to the fiber direction of the protein food material 4 produced in Example 4.
＜評価＞
（肉質的外観）
　上記乾燥処理前のタンパク質食品素材１～５及びＣ１～Ｃ３の肉質的外観を、評価者１０名による目視により評価した。評価は、各タンパク質食品素材の表面における繊維状外観を確認することにより行った。評価点を以下に示す。評価結果は、評価者１０名の評価点を平均し、小数点第１位を四捨五入した値とした。
　図２Ａに、実施例２のタンパク質食品素材２の表面を撮影した写真を示し、図２Ｂに比較例３のタンパク質食品素材Ｃ３の断面を撮影した写真を示す。
　評価点「４」以上を肉質的外観が良好であると評価し、最も優れる評価点は「５」である。結果を表１に示す。
－評価点－
　５点：繊維状外観が表面全体に亘って明瞭に確認でき、良好な肉質感が感じられる。
　４点：繊維状外観が表面に確認でき、肉質感が感じられる。
　３点：表面の一部に繊維状外観が確認でき、わずかに肉質感が感じられる。
　２点：繊維状外観がわずかであり、ほぼ肉質感が感じられない。
　１点：繊維状の外観が確認できず、肉質感が無い、又は、焦げがあり、肉質感がない。 <Evaluation>
(Fleshy appearance)
The fleshy appearance of protein food materials 1 to 5 and C1 to C3 before the drying treatment was visually evaluated by 10 evaluators. The evaluation was performed by checking the fibrous appearance on the surface of each protein food material. The evaluation points are shown below. The evaluation results were obtained by averaging the evaluation scores of 10 evaluators and rounding to the first decimal place.
FIG. 2A shows a photograph of the surface of the protein food material 2 of Example 2, and FIG. 2B shows a photograph of the cross section of the protein food material C3 of Comparative Example 3.
An evaluation score of "4" or higher is evaluated as having a good fleshy appearance, and the best evaluation score is "5". The results are shown in Table 1.
-Evaluation points-
5 points: A fibrous appearance can be clearly seen over the entire surface, and a good meat texture can be felt.
4 points: A fibrous appearance can be seen on the surface, and a fleshy texture can be felt.
3 points: A fibrous appearance can be seen on a part of the surface, and a slight fleshy texture can be felt.
2 points: Slight fibrous appearance and almost no meaty texture.
1 point: No fibrous appearance and no meat texture, or charred and no meat texture.
（肉質的色味）
　上記乾燥処理前のタンパク質食品素材１～５及びＣ１～Ｃ３を、５ｃｍ×５ｃｍに裁断して、評価用サンプルを調製した。肉質的色味の評価は、評価者１０名が目視により観察することにより行った。評価点を以下に示す。評価結果は、評価者１０名の評価点を平均し、小数点第１位を四捨五入した値とした。
　評価点「２」以上を肉質的色味が良好であると評価し、最も優れる評価点は「３」である。結果を表１に示す。
－評価点－
　３点：加熱した肉の色味（褐色）と同様の色味であった。
　２点：加熱した肉の色味（褐色）に近い色味であった。
　１点：加熱した肉の色味とは異なる色味であった。 (Fleshy color)
Protein food materials 1 to 5 and C1 to C3 before the drying process were cut into 5 cm x 5 cm to prepare samples for evaluation. The fleshy color was evaluated by visual observation by 10 evaluators. The evaluation points are shown below. The evaluation results were obtained by averaging the evaluation scores of 10 evaluators and rounding to the first decimal place.
An evaluation score of "2" or higher is evaluated as good fleshy color, and the best evaluation score is "3". The results are shown in Table 1.
-Evaluation points-
3 points: The color was similar to the color (brown) of heated meat.
2 points: The color was close to the color (brown) of heated meat.
1 point: The color was different from the color of heated meat.
（焦げ）
　２軸エクストルーダーに装着した冷却ダイから吐出された直後のタンパク質食品素材１～５及びＣ１～Ｃ３（押出物）を目視で確認し、焦げの有無を評価した。
　結果を表１に示す。 (burnt)
Protein food materials 1 to 5 and C1 to C3 (extrudates) immediately after being discharged from the cooling die attached to the twin-screw extruder were visually checked to evaluate the presence or absence of charring.
The results are shown in Table 1.

 
 

 
 
　表１に示すとおり、０．１ｍｍ２以下の断面積を有する空隙の個数の割合（％）が、５０％以上である実施例のタンパク質食品素材は、肉質的外観に優れていた。また、実施例のタンパク質食品素材は、肉質的色味も良好であり、焦げの発生もなかった。 As shown in Table 1, the protein food materials of Examples in which the ratio (%) of the number of voids having a cross-sectional area of 0.1 mm 2 or less was 50% or more had excellent fleshy appearance. Furthermore, the protein food materials of Examples had good fleshy color and no burnt appearance.
［実施例６：代替成型肉の作製］
（第１工程）
　実施例２で得たタンパク質食品素材２を３Ｌ（リットル）の沸騰水で１０分間茹で、水気を切った。水気を切った後のタンパク質食品素材２を約１００ｍｍの長さに切断し、幅約５ｍｍ程度になるように繊維方向に沿って裂いた。
　裂いたタンパク質食品素材２を、調味料としてサングリルビーフテイスト３４５７Ｅ（三栄源エフエスアイ社製動物性材料不使用の調味料）を含む水溶液（濃度；水溶液全体に対して調味料が５質量％）で１０分間茹で、短冊状のタンパク質食品素材１を得た。
　短冊状の繊維束状組織化タンパク１を、着色剤としてサンビートコンクＮｏ．４９４８（三栄源エフエスアイ社製着色剤）を含む水溶液（濃度；水溶液全体に対して着色剤が３質量％）に浸漬し、短冊状のタンパク質食品素材２を得た。
　その後、１５０ｇの短冊状のタンパク質食品素材２に結着剤として、熱可逆性ゲル形成多糖類を含むＧＥＮＵＴＩＮＥ　３１０－Ｃ（三晶社製カラギナン）７．５ｇ及び熱非可逆性ゲル形成多糖類を含む昆布酸４２９Ｓ（キミカ社製硬化剤含有アルギン酸ナトリウム）７．５ｇ、水３０ｇを添加し、均等になるよう混ぜ合わせ、第１工程混合物を得た。 [Example 6: Production of alternative molded meat]
(1st step)
Protein food material 2 obtained in Example 2 was boiled in 3 L (liter) of boiling water for 10 minutes and drained. After draining the water, the protein food material 2 was cut into a length of about 100 mm, and torn along the fiber direction to a width of about 5 mm.
The torn protein food material 2 was mixed with an aqueous solution (concentration: 5% by mass of seasoning based on the entire aqueous solution) containing Sangrill Beef Taste 3457E (a seasoning made by San-Ei Gen FSI Co., Ltd. that does not use animal materials) as a seasoning. Boiled for 10 minutes to obtain strip-shaped protein food material 1.
The strip-shaped fiber bundle-like organized protein 1 was mixed with Sunbeat Conc No. 1 as a coloring agent. It was immersed in an aqueous solution (concentration: 3% by mass of the colorant based on the entire aqueous solution) containing 4948 (colorant manufactured by San-Eigen FSI Co., Ltd.) to obtain a strip-shaped protein food material 2.
Thereafter, 7.5 g of GENUTINE 310-C (carrageenan manufactured by Sansho Co., Ltd.) containing a thermoreversible gel-forming polysaccharide and a thermo-irreversible gel-forming polysaccharide were added to 150 g of strip-shaped protein food material 2 as a binder. 7.5 g of kelp acid 429S (sodium alginate containing a curing agent manufactured by Kimika) and 30 g of water were added and mixed evenly to obtain a first step mixture.
（脂肪塊組成物の作製）
（１）液滴形成工程
　以下の通り、水相及び油相を用意した。
　水相：水道水９９．５質量部、界面活性剤としてリョートーシュガーエステル　Ｍ－１６９５　（三菱ケミカル社製）　０．５質量部を、合計５ｋｇとなるよう秤量し、スリーワンモーター（新東科学社製）にて３０分間攪拌し、完全に溶解させた。
　油相：油脂としてココナッツ油（ＣＯＣＯＷＥＬＬ社製、品名：有機プレミアムココナッツオイル（Ｍ０４１））を１ｋｇ秤量した。 (Preparation of fat mass composition)
(1) Droplet formation step An aqueous phase and an oil phase were prepared as follows.
Aqueous phase: 99.5 parts by mass of tap water and 0.5 parts by mass of Ryoto Sugar Ester M-1695 (manufactured by Mitsubishi Chemical Corporation) as a surfactant were weighed for a total of 5 kg, The mixture was stirred for 30 minutes in a vacuum cleaner (manufactured by Alumni Co., Ltd.) for 30 minutes to completely dissolve the mixture.
Oil phase: 1 kg of coconut oil (manufactured by COCOWELL, product name: Organic Premium Coconut Oil (M041)) was weighed as the fat.
　水相を連続相、油相を分散相として、パイプ状ＳＰＧ膜（ＳＰＧテクノ社製、細孔径５０μｍ）を用いて膜乳化を行った。具体的には、管状の容器内にパイプ状ＳＰＧ膜を挿入して配置し、容器の一端から他端に向けて、パイプ状ＳＰＧ膜の内側（内管路）に水相を流量５０ｍＬ／ｍｉｎで流し、パイプ状ＳＰＧ膜の外側（外管路（容器とＳＰＧ膜との間の流路））に油相を流量１０ｍＬ／ｍｉｎで流した。
　この結果、油脂を含有する液滴を含む水溶液（以下、液滴分散液とも称する）を得た。
　なお、油脂を含有する液滴（油脂を含有する粒状体）の粒径は１９０μｍ、ＣＶ値は１９％であった。 Membrane emulsification was performed using a pipe-shaped SPG membrane (manufactured by SPG Techno Co., Ltd., pore diameter: 50 μm), with the aqueous phase as a continuous phase and the oil phase as a dispersed phase. Specifically, a pipe-shaped SPG membrane is inserted and arranged in a tubular container, and the aqueous phase is introduced into the inside (inner pipe line) of the pipe-shaped SPG membrane from one end of the container to the other end at a flow rate of 50 mL/min. The oil phase was flowed at a flow rate of 10 mL/min to the outside of the pipe-shaped SPG membrane (outer pipe line (flow path between the container and the SPG membrane)).
As a result, an aqueous solution containing droplets containing oil and fat (hereinafter also referred to as droplet dispersion) was obtained.
Note that the particle size of the oil-containing droplets (oil-containing granules) was 190 μm, and the CV value was 19%.
　ここで、油脂を含有する液滴の粒径及びＣＶ値は、透過型光学顕微鏡により測定した。
　シャーレに回収した液滴分散液を透過型光学顕微鏡で観測し、対物倍率５倍で撮影した。撮影して得られた画面に含まれる油脂を含有する液滴の画像を２００個以上選択し、画像処理ソフトウェア（例えばＩｍａｇｅＪ）にて各液滴の円相当径（液滴の画像の面積に相当する真円の直径）を算出した。算出した各液滴の円相当径の算術平均値を算出し、その算術平均値を「油脂を含有する液滴の平均粒径」とした。
　油脂を含有する液滴のＣＶ値とは、下記式で求められる値である。
　油脂を含有する液滴のＣＶ値（％）＝（油脂を含有する液滴の円相当径の標準偏差／油脂を含有する液滴の平均粒径）×１００
　また、油脂を含有する液滴の円相当径の標準偏差は、油脂を含有する液滴の平均粒径の測定において算出した２００個の油脂を含有する液滴の円相当径の標準偏差である。 Here, the particle size and CV value of the droplets containing oil and fat were measured using a transmission optical microscope.
The droplet dispersion collected in the Petri dish was observed using a transmission optical microscope and photographed at a 5x objective magnification. Select 200 or more images of droplets containing oil and fat contained in the screen obtained by shooting, and use image processing software (e.g. ImageJ) to calculate the equivalent circular diameter of each droplet (equivalent to the area of the droplet image). The diameter of a perfect circle) was calculated. The arithmetic mean value of the calculated circular equivalent diameters of each droplet was calculated, and the arithmetic mean value was defined as the "average particle diameter of the droplets containing oil and fat."
The CV value of a droplet containing oil or fat is a value determined by the following formula.
CV value (%) of droplets containing oil and fat = (standard deviation of equivalent circle diameter of droplets containing oil and fat/average particle size of droplets containing oil and fat) x 100
In addition, the standard deviation of the equivalent circle diameter of droplets containing oil and fat is the standard deviation of the equivalent circle diameter of 200 droplets containing oil and fat calculated in the measurement of the average particle size of droplets containing oil and fat. .
（２）油脂固化工程
　液滴分散液を分液漏斗に加えた後、３０分間静置を行った。液滴分散液が、油脂を含有する液滴を含む相と、水相とに分離したため、水相を分液漏斗から排出し、油脂を含有する液滴を含む相を回収した。
　回収した油脂を含有する液滴を含む相を、庫内の温度を５℃とした冷蔵庫中に１時間静置し冷却し、油脂の固化を行い、粒子を含有する水溶液（以下、粒子含有液とも称する）を得た。 (2) Fat solidification step After adding the droplet dispersion to a separatory funnel, it was allowed to stand for 30 minutes. Since the droplet dispersion was separated into a phase containing droplets containing oil and fat and an aqueous phase, the aqueous phase was discharged from the separatory funnel, and the phase containing droplets containing oil and fat was recovered.
The phase containing droplets containing the recovered fats and oils is left standing in a refrigerator with an internal temperature of 5°C for 1 hour to cool the fats and oils, and the aqueous solution containing particles (hereinafter referred to as particle-containing liquid ) was obtained.
（３）架橋工程
　可食性のイオン架橋性ポリマーとしてアルギン酸ナトリウム（キミカ社製、キミカアルギンＩ－１）１質量部、界面活性剤としてリョートーシュガーエステル　Ｍ－１６９５（三菱ケミカル製）０．５質量部、及び水道水９８．５質量部を混合し可食性のイオン架橋性ポリマーを含有する水溶液（以下、イオン架橋性ポリマー溶液とも称する）を得た。
　イオン架橋性ポリマー溶液１００質量部に対して、粒子含有液１００質量部を添加し、撹拌機（スリーワンモーター、ヤマト科学社製）でゆっくり撹拌して溶液１を得た。得られた溶液１をステンレスバットに溶液の厚みが３ｍｍとなるように流し込んだ。 (3) Crosslinking step 1 part by mass of sodium alginate (Kimica Algin I-1, manufactured by Kimica Corporation) as an edible ionic crosslinkable polymer, 0.5 part by mass of Ryoto Sugar Ester M-1695 (manufactured by Mitsubishi Chemical) as a surfactant , and 98.5 parts by mass of tap water were mixed to obtain an aqueous solution containing an edible ionically crosslinkable polymer (hereinafter also referred to as ionically crosslinkable polymer solution).
100 parts by mass of the particle-containing liquid was added to 100 parts by mass of the ionic crosslinkable polymer solution, and the mixture was slowly stirred using a stirrer (Three-One Motor, manufactured by Yamato Kagaku Co., Ltd.) to obtain Solution 1. The obtained solution 1 was poured into a stainless steel vat so that the thickness of the solution was 3 mm.
　陽イオンを含む塩として塩化カルシウム（富士フイルム和光純薬社製、食品添加物グレード）１質量部を水道水９９質量部に溶解し、陽イオンを含有する水溶液１を調製した。ステンレスパッドに含まれる溶液１と同質量の陽イオンを含有する水溶液１を、ステンレスパッドに流し込み、庫内の温度を５℃とした冷蔵庫中に２時間静置し可食性のイオン架橋性ポリマーを架橋（ゲル化）し、粗脂肪塊組成物を得た。
　粗脂肪塊組成物を水道水で洗浄した後、表面の水分をキムタオル（登録商標、日本製紙クレシア社製）でふき取り、１ｍｍ×１ｍｍ×３０ｍｍ程度の棒状に切断した。切断された粗脂肪塊組成物の表面に付着した油脂を、食用エタノールで洗浄し、脂肪塊組成物Ｂとした。 An aqueous solution 1 containing cations was prepared by dissolving 1 part by mass of calcium chloride (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd., food additive grade) as a salt containing cations in 99 parts by mass of tap water. Aqueous solution 1 containing the same mass of cations as solution 1 contained in the stainless steel pad was poured into the stainless steel pad, and left to stand in a refrigerator with an internal temperature of 5°C for 2 hours to form an edible ionic crosslinkable polymer. Crosslinking (gelation) was performed to obtain a crude fat mass composition.
After washing the crude fat mass composition with tap water, the moisture on the surface was wiped off with Kimtowel (registered trademark, manufactured by Nippon Paper Crecia Co., Ltd.), and the composition was cut into rod shapes of approximately 1 mm x 1 mm x 30 mm. Fats and oils adhering to the surface of the cut crude fat mass composition were washed with edible ethanol to obtain a fat mass composition B.
（第２工程）
　第１工程で得られた混合物に、脂肪塊組成物Ｂを混合物の質量の２０％の量混ぜ、直径約６０ｍｍの球状にした後、手で引き伸ばして延伸し、延伸倍率約６倍の延伸後混合物を得た。 (Second process)
The mixture obtained in the first step was mixed with fat mass composition B in an amount of 20% of the mass of the mixture, formed into a sphere with a diameter of about 60 mm, and then stretched by hand and stretched at a stretching ratio of about 6 times. A mixture was obtained.
（第３工程）
　ステーキの切り身形状になるように、延伸後混合物中に含まれるタンパク質食品素材の繊維方向と直交する方向に延伸後混合物をステーキの厚み（２０ｍｍ）の長さに切断し、切断片をステーキの厚み方向に繊維方向が向くように複数本束ねて成形体を得た。成形体を真空パウチした後、成形体の内部の温度が７５℃になるように１分間加熱した。その後、成形体を氷水にて急冷し、かたまり肉様の代替成形肉を得た。 (3rd step)
The stretched mixture is cut to the thickness of the steak (20 mm) in a direction perpendicular to the fiber direction of the protein food material contained in the stretched mixture so that it has the shape of a steak fillet, and the cut pieces are cut to the thickness of the steak. A molded article was obtained by bundling a plurality of fibers so that the fiber direction was oriented in the direction of the direction shown in FIG. After vacuum pouching the molded product, it was heated for 1 minute so that the internal temperature of the molded product reached 75°C. Thereafter, the molded body was rapidly cooled in ice water to obtain a lump-like alternative molded meat.
　得られたかたまり肉様の代替成形肉は、実際の食肉の筋繊維の様に、タンパク質食品素材が配列しており、タンパク質自体の繊維感と相まって、目視での見た目の繊維感に肉質感があった。これにより、本開示に係るタンパク質食品素材は、代替成形肉用のタンパク質素材としても有用であることがわかった。 The resulting chunk meat-like substitute molded meat has protein food materials arranged like the muscle fibers of actual meat, and combined with the fibrous feel of the protein itself, it has a visually fibrous appearance and a meat texture. there were. As a result, it was found that the protein food material according to the present disclosure is also useful as a protein material for substitute molded meat.
（符号の説明）
　１０　二軸押出機
　１２　ホッパー
　１４　バレル
　１６　スクリュー
　１８　タンパク質含有混合物
　２０　吐出ダイ
　２４　吐出流路
　２６　吐出口
　Ｘ　　押出方向 (Explanation of symbols)
10 Twin-screw extruder 12 Hopper 14 Barrel 16 Screw 18 Protein-containing mixture 20 Discharge die 24 Discharge channel 26 Discharge port X Extrusion direction
　２０２２年３月１１日に出願された日本国特許出願２０２２－０３８６０３号、及び、２０２２年１０月６日に出願された日本国特許出願２０２２－１６１９１１号の開示は、その全体が参照により本明細書に取り込まれる。また、本明細書に記載された全ての文献、特許出願および技術規格は、個々の文献、特許出願、及び技術規格が参照により取り込まれることが具体的かつ個々に記された場合と同程度に、本明細書中に参照により取り込まれる。 The disclosures of Japanese Patent Application No. 2022-038603 filed on March 11, 2022 and Japanese Patent Application No. 2022-161911 filed on October 6, 2022 are incorporated herein by reference in their entirety. incorporated into the book. In addition, all documents, patent applications, and technical standards mentioned herein are incorporated by reference to the same extent as if each individual document, patent application, and technical standard were specifically and individually indicated to be incorporated by reference. , incorporated herein by reference.

Claims (8)

  1. 　タンパク質を含み、表面の少なくとも一部に繊維状領域を有し、かつ多孔質構造を有するタンパク質食品素材であり、繊維方向に直交する方向に平行な断面において０．１ｍｍ２以下の断面積を有する空隙の個数の割合が、断面に存在する全空隙の個数に対して５０％以上である、タンパク質食品素材。 A protein food material that contains protein, has a fibrous region on at least a portion of its surface, and has a porous structure, and has a cross-sectional area of 0.1 mm 2 or less in a cross section parallel to the direction perpendicular to the fiber direction. A protein food material in which the ratio of the number of voids is 50% or more of the total number of voids present in the cross section.
  2. 　前記タンパク質が、植物性タンパク質を含む、請求項１に記載のタンパク質食品素材。 The protein food material according to claim 1, wherein the protein includes a vegetable protein.
  3. 　前記タンパク質が、脱脂大豆タンパク及び小麦グルテンから選択される少なくとも１種である、請求項１又は請求項２に記載のタンパク質食品素材。 The protein food material according to claim 1 or 2, wherein the protein is at least one selected from defatted soybean protein and wheat gluten.
  4. 　前記繊維状領域を偏光赤外全反射吸収測定法により得た赤外吸収スペクトルにおいて、前記繊維状領域の繊維方向に対して平行に偏光を照射して測定されたアミドＩＩバンドのピーク強度に対するアミドＩバンドのピーク強度の強度比をＸＡとし、前記繊維状領域の繊維方向に対して垂直に偏光を照射して測定されたアミドＩＩバンドのピーク強度に対するアミドＩバンドのピーク強度の強度比をＸＢとしたとき、配向度ＸＡ／ＸＢが１．００５≦ＸＡ／ＸＢを満たす、請求項１又は請求項２に記載のタンパク質食品素材。 In the infrared absorption spectrum obtained from the fibrous region by polarized infrared total reflection absorption measurement method, the amide relative to the peak intensity of the amide II band measured by irradiating polarized light parallel to the fiber direction of the fibrous region Let the intensity ratio of the peak intensity of the I band be XA , and the intensity ratio of the peak intensity of the amide I band to the peak intensity of the amide II band measured by irradiating polarized light perpendicular to the fiber direction of the fibrous region. The protein food material according to claim 1 or 2, wherein the degree of orientation X A /X B satisfies 1.005≦X A /X B , where X B is the degree of orientation.
  5. 　着色剤を更に含む、請求項１又は請求項２に記載のタンパク質食品素材。 The protein food material according to claim 1 or 2, further comprising a coloring agent.
  6. 　請求項１又は請求項２に記載のタンパク質食品素材を含む、代替成形肉。 An alternative molded meat comprising the protein food material according to claim 1 or 2.
  7. 　油脂と、多糖類と、を含む、請求項６に記載の代替成形肉。 The alternative molded meat according to claim 6, comprising oil and fat and a polysaccharide.
  8. 　前記油脂が、油脂を含有する粒状体である、請求項７に記載の代替成形肉。 The alternative molded meat according to claim 7, wherein the fat or oil is a granular body containing fat or oil.
PCT/JP2023/005562 2022-03-11 2023-02-16 Protein food material and alternative molded meat WO2023171303A1 (en)

Applications Claiming Priority (4)

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JP2022-038603 2022-03-11
JP2022038603 2022-03-11
JP2022-161911 2022-10-06
JP2022161911 2022-10-06

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6423856A (en) * 1987-07-20 1989-01-26 Fuji Oil Co Ltd Production of protein food material
WO2017169207A1 (en) * 2016-03-28 2017-10-05 日清食品ホールディングス株式会社 Method for manufacturing textured protein material
WO2017169205A1 (en) * 2016-03-28 2017-10-05 日清食品ホールディングス株式会社 Method for manufacturing meat-like dry protein processed food
JP2020018279A (en) * 2018-06-04 2020-02-06 ベルソ フード オサケユキチュアＶｅｒｓｏ Ｆｏｏｄ Ｏｙ Method for manufacturing food product
JP2021078478A (en) * 2019-11-22 2021-05-27 イビデン株式会社 Method for producing meat-like food
JP2021087414A (en) * 2019-11-22 2021-06-10 イビデン株式会社 Raw material of meat-like food product, and meat-like food product
JP2022032493A (en) * 2020-08-12 2022-02-25 イビデン株式会社 Vegetable protein material and food
JP2022032492A (en) * 2020-08-12 2022-02-25 イビデン株式会社 Vegetable protein material and food
JP2022032495A (en) * 2020-08-12 2022-02-25 イビデン株式会社 Beef/pork-like food
JP2022032496A (en) * 2020-08-12 2022-02-25 イビデン株式会社 Fish meat/chicken-like food

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6423856A (en) * 1987-07-20 1989-01-26 Fuji Oil Co Ltd Production of protein food material
WO2017169207A1 (en) * 2016-03-28 2017-10-05 日清食品ホールディングス株式会社 Method for manufacturing textured protein material
WO2017169205A1 (en) * 2016-03-28 2017-10-05 日清食品ホールディングス株式会社 Method for manufacturing meat-like dry protein processed food
JP2020018279A (en) * 2018-06-04 2020-02-06 ベルソ フード オサケユキチュアＶｅｒｓｏ Ｆｏｏｄ Ｏｙ Method for manufacturing food product
JP2021078478A (en) * 2019-11-22 2021-05-27 イビデン株式会社 Method for producing meat-like food
JP2021087414A (en) * 2019-11-22 2021-06-10 イビデン株式会社 Raw material of meat-like food product, and meat-like food product
JP2022032493A (en) * 2020-08-12 2022-02-25 イビデン株式会社 Vegetable protein material and food
JP2022032492A (en) * 2020-08-12 2022-02-25 イビデン株式会社 Vegetable protein material and food
JP2022032495A (en) * 2020-08-12 2022-02-25 イビデン株式会社 Beef/pork-like food
JP2022032496A (en) * 2020-08-12 2022-02-25 イビデン株式会社 Fish meat/chicken-like food

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