JP7667641B2 - Vegetable protein ingredients and foods - Google Patents

Description

The present invention relates to vegetable protein materials and foods.

Recently, the social situation surrounding meat ingredients has become increasingly severe, and there has been a growing tendency to use vegetable proteins such as soy protein as an alternative ingredient to meat or as an extender.
Vegetable proteins are widely used in the field of processed foods, and are defined by the Ministry of Agriculture, Forestry and Fisheries of Japan in the "Japanese Agricultural Standards for Vegetable Proteins." In this standard, the raw materials for vegetable proteins are selected from soybean flour, defatted soybean flour, wheat flour, wheat gluten, etc. The types of vegetable proteins are classified into powdered vegetable protein, paste-like vegetable protein, granular vegetable protein, and fibrous vegetable protein.

Among vegetable proteins, structured vegetable protein materials made from defatted soybeans or powdered soy protein materials are used for a variety of purposes, and structured vegetable protein materials are used as a filler for ground meat in processed meat foods such as hamburgers and meatballs.

On the other hand, one of the characteristics of the texture of structured vegetable protein materials is that they are less likely to break apart or disappear when chewed than minced meat. Various studies have been conducted to improve the texture of such structured protein materials.

For example, Patent Document 1 discloses a minced meat-like processed product in which solid fats and oils with a melting point of 5°C or higher are dispersed in a paste based on vegetable protein material and water, with the weight ratio of water to solid fats and oils being 2:1 to 2:6.

For example, Patent Document 2 discloses a meat food product that includes a meat structured protein product and an agent release system (encapsulated body) that imparts meat-like attributes (oiliness, aroma, taste, color).

JP 2011-139684 A Special Publication No. 2018-533945

However, although the minced meat or minced meat-like processed product disclosed in Patent Document 1 can be flavored by adding seasonings, there is a problem in that the vegetable protein material that constitutes the minced meat or minced meat-like processed product itself lacks flavor.

In addition, in the meat food product disclosed in Patent Document 2, the agent release system and the meat structured protein product (structured vegetable protein) exist as separate components, so the agent release system is released all at once by chewing, resulting in a problem of poor flavor sustainability. In addition, there is also the problem that the agent release system is localized, resulting in an uneven taste when chewed.

The present invention was made in consideration of these problems, and aims to provide a vegetable protein material that is rich in flavor, has excellent flavor durability, and provides a uniform taste, as well as a food product containing the same.

The present invention is a vegetable protein material that has a structured vegetable protein and a coating that covers the protein, and is characterized in that a seasoning ingredient is contained within the area that is covered by the coating.

The vegetable protein material of the present invention has a rich flavor due to the seasoning components contained within the region covered by the coating, and since the seasoning components are released with each chewing, the flavor is also excellent in long-lasting nature.
In addition, since the seasoning ingredients are contained within the area covered by the coating, the seasoning ingredients are not localized, and a uniform taste can be obtained when chewing compared to when the seasoning ingredients are enclosed within a capsule.

In this specification, "structured vegetable protein" refers to vegetable protein having a meat-like texture consisting of granular vegetable protein and/or fibrous vegetable protein as specified in the "Japanese Agricultural Standards for Vegetable Proteins." In addition, "structured vegetable protein" includes those that are "layered" in structure, and "layered" refers to a structure that is slightly different from that specified in the "Japanese Agricultural Standards for Vegetable Proteins," in which multiple layers of tissue of a certain thickness that spreads two-dimensionally are stacked to form a layered structure.

In the vegetable protein material of the present invention, the coating preferably has a thickness of 0.1 μm to 1000 μm.
By setting the thickness of the coating within the above range, the hardness of the vegetable protein material can be suitably adjusted, and as a result, it is possible to impart a suitable lasting flavor and texture.

In the vegetable protein material of the present invention, the structured vegetable protein is preferably in the form of layers or fibers.
The structured vegetable protein is in a layered or fibrous form, and thus it is possible to impart to the vegetable protein material a texture similar to that of natural livestock meat, fish meat, etc. Furthermore, it is also possible to suitably encapsulate a moisturizing gel, which will be described later, in the structured vegetable protein.

In the vegetable protein material of the present invention, the structured vegetable protein preferably encapsulates a moisturizing gel within its structure.
By incorporating a moisturizing gel in the structure of the structured vegetable protein, a juicy feel can be suitably imparted to the vegetable protein material.

In the vegetable protein material of the present invention, the seasoning component is preferably contained in the structured vegetable protein and/or the moisturizing gel.
Because the seasoning ingredients are contained in structured vegetable protein and/or moisturizing gel, localization of the seasoning ingredients can be suppressed, and a uniform taste can be preferably imparted during chewing compared to when the seasoning ingredients are enclosed in a capsule.

In the vegetable protein material of the present invention, the moisturizing gel preferably contains carbohydrates.
When the moisturizing gel contains carbohydrates, the carbohydrates hydrate the moisture contained in the moisturizing gel, thereby enhancing the moisturizing effect. In addition, the richness of flavor can be suitably imparted to the moisturizing gel.

In the vegetable protein material of the present invention, the moisturizing gel preferably contains oils and fats.
By including fats and oils in the moisturizing gel, the flavor of the vegetable protein material can be made richer and a juicy texture can be suitably imparted.

In the vegetable protein material of the present invention, the fats and oils are preferably made from vegetable raw materials.
The oils and fats contained in the moisturizing gel are made from plant-based ingredients, so that those who cannot consume animal products for religious reasons can eat it.In addition, the low content of saturated fatty acids and lipids makes it preferable from a health perspective.

The food of the present invention is characterized by containing the vegetable protein material of the present invention.
The food of the present invention contains the vegetable protein material of the present invention, and thus has a rich flavor, excellent flavor durability, and a uniform taste.

The present invention makes it possible to provide a vegetable protein material and a food product containing the same that are rich in flavor, have excellent flavor durability, and provide a uniform taste.

FIG. 1 shows the results of measuring the weight loss rate of the vegetable protein materials obtained in Example 1 and Comparative Example 1, and beef sirloin, using a rheometer.

The vegetable protein material of the present invention is characterized in that it comprises a textured vegetable protein and a coating which coats the textured vegetable protein, and that a seasoning ingredient is contained within the region covered by the coating.
The vegetable protein material of the present invention can provide the following effects.

The vegetable protein material of the present invention has a rich flavor due to the seasoning components contained within the region covered by the coating, and since the seasoning components are released with each chewing, the flavor is also excellent in long-lasting nature.
In addition, since the seasoning ingredients are contained within the area covered by the coating, the seasoning ingredients are not localized, and a uniform taste can be obtained when chewing compared to when the seasoning ingredients are enclosed within a capsule.

(structured vegetable protein)
The vegetable protein material of the present invention comprises structured vegetable protein.

The structured vegetable protein is preferably formed using a protein source.
Examples of protein raw materials include proteins derived from plants such as soybeans, peas, yellow peas, broad beans, mung beans, rice, pumpkin, alfalfa, lentils, beans, clover, mucuna pruriens, frijoles red beans, frijoles black beans, lima beans, chickpeas, wheat, corn, canola, bush clover, licorice, lupin, mesquite, carob, peanuts, tamarind, wisteria, cassia, garbanzo beans, fenugreek, and green peas. These may be used alone or in combination of two or more.
The protein raw material may be defatted, may be in powder form, may be a purified protein, may be a concentrated protein, or may be any of these in a paste form.

Structured vegetable protein can also be formed by combining protein ingredients with carbohydrates, lipids, nutrients, and flavoring ingredients, etc.

Examples of carbohydrates include sugars and dietary fiber, and specific examples of such carbohydrates include fructose, glucose, sugar, maltose, lactose, trehalose, starch syrup, coupling sugar, honey, isomerized sugar, invert sugar, oligosaccharides (isomaltooligosaccharides, reduced xylooligosaccharides, reduced gentiooligosaccharides, xylooligosaccharides, gentiooligosaccharides, nigerooligosaccharides, theanderoligosaccharides, soybean oligosaccharides, etc.), sugar alcohols (maltitol, erythritol, sorbitol, palatinit, xylitol, lactitol, reduced starch syrup, etc.), dextrin, and starches (raw starch, modified starch, etc.).
Examples of dietary fiber include agar, alginate, soybean lecithin, polydextrose, indigestible dextrin, crystalline cellulose, thickening polysaccharides (carrageenan, cassia gum, cellulose gum, curdlan gum, guar gum, hydroxypropyl cellulose, konjac, locust bean gum, pectin, and xanthin gum).
These may be used alone or in combination of two or more.

Examples of lipids include linseed oil, perilla oil, perilla oil, walnut oil, safflower oil, grape oil, soybean oil, sunflower oil, corn oil, cottonseed oil, sesame oil, rapeseed oil, peanut oil, olive oil, palm oil, coconut oil, essential oil, almond oil, aloe vera oil, apricot kernel oil, avocado oil, baobab oil, calendula oil, canola oil, evening primrose oil, grapeseed oil, hazelnut oil, jojoba oil, macadamia oil, natural oil, neem oil, non-hydrogenated oil, partially hydrogenated oil, peanut oil, synthetic oil, vegetable oil, ω-fatty acid (e.g., arachidonic acid, ω-3-fatty acid, ω-6-fatty acid, ω-7-fatty acid, ω-9-fatty acid), beef tallow, lard, chicken fat, mutton tallow, whale oil, and fish oil. These may be used alone or in combination of two or more.
The lipids are preferably of vegetable origin, since they can be consumed by people who cannot consume animal products for religious reasons.

Examples of nutrients include vitamins, minerals (sodium, magnesium, potassium, iron, calcium, zinc, etc.), polyphenols, carotenoids, saponins, etc. These may be used alone or in combination of two or more.

The seasoning ingredients include, for example, vegetable extracts such as ginger extract, carrot extract, tomato extract, etc.; seafood extracts or seafood-flavored plant extracts such as shrimp extract, crab extract, oyster extract, scallop extract, etc.; meat extracts or meat-flavored plant extracts such as beef extract, pork extract, chicken extract, etc.; yeast extract; sugar, salt, vinegar, soy sauce, miso, mirin, consommé, monosodium glutamate, etc., amino acid seasoning ingredients; spices such as pepper; and flavorings (natural flavors prepared using roots, bark, flowers, fruits, peels, or other animals and plants, synthetic flavors derived from coffee, black tea, green tea, oolong tea, cocoa, herbs, spices, fruits, etc.). These may be used alone or in combination of two or more.

In the vegetable protein material of the present invention, the seasoning component is preferably contained in the structured vegetable protein and/or the moisturizing gel described below.
When a capsule containing wax molecules or the like was used as a conventional agent release system, the meat structured protein product (textured vegetable protein) and the capsule existed as separate structures, which caused the agent release system to be localized, resulting in a non-uniform taste.By containing the seasoning ingredient within the region covered by the coating (textured vegetable protein), the seasoning ingredient is not localized, and a uniform taste can be obtained during chewing, compared to when the seasoning ingredient is enclosed within a capsule.
Furthermore, the seasoning ingredients are preferably derived from plants, since they can be eaten by people who cannot consume animal products for religious reasons.

When the structured vegetable protein is formed by combining a protein raw material with carbohydrates, lipids, nutrients, seasoning ingredients, etc., the carbohydrates, lipids, nutrients, seasoning ingredients, etc. are preferably contained in an amount of 0.1 to 500 parts by weight, more preferably 50 to 300 parts by weight, per 100 parts by weight of the protein raw material.

The structured vegetable protein may contain pH adjusters, antifoaming agents, surfactants, colorants, plasticizers, etc., as required.

The structured vegetable protein is not particularly limited in its form, and any form such as granular, lamellar, fibrous, etc. can be used.
Among these, a layered or fibrous structure is preferred, since this provides the vegetable protein material with a texture similar to that of natural livestock meat or fish meat, and allows the moisturizing gel described below to be suitably encapsulated therein.

When structured vegetable protein is "layered," it has a layered structure formed by multiple layers of tissue of a certain thickness that extend two-dimensionally, which differs slightly from that specified in the "Japanese Agricultural Standards for Vegetable Protein."
In this case, the thickness of the constituent layered vegetable protein is preferably 0.01 μm to 1000 μm, and the structure is preferably such that it can be torn in the layer direction by an external force.
In addition, when the structured vegetable protein is layered, the thickness means the average value obtained by measuring the shortest part of any 30 pieces of the lamellar-structured vegetable protein in a dry state, and the number of layers means the average value measured for any 30 pieces of the lamellar-structured vegetable protein.

When the structured vegetable protein is "fibrous", it has a meat-like texture consisting of fibrous vegetable protein as defined in the "Japanese Agricultural Standards for Vegetable Protein".
In this case, the average fiber diameter is preferably 0.01 μm to 1000 μm, and the structure is preferably such that it can be torn in the fiber direction by an external force.
The aspect ratio is preferably equal to or greater than 10. The aspect ratio is calculated by fiber length/average fiber diameter.
When the textured vegetable protein is fibrous, the average fiber diameter and aspect ratio refer to the average values measured for any 30 pieces of fibrous textured vegetable protein in a dry state.

The structured vegetable protein preferably has a water absorption rate of greater than 200% and less than 600%.
This is because the moisturizing gel described below can be suitably encapsulated therein, and a juicy feel can be suitably imparted.
The water absorption rate can be measured, for example, by placing 10 g of the structured vegetable protein as a sample in a 200 mL beaker, adding 200 g of water at 98° C., and leaving it to stand for 5 minutes. After that, the water is drained using a sieve for 5 minutes, and the weight of the sample after reconstitution with hot water is measured, and the water absorption rate can be calculated by the following formula.
Water absorption rate (%)=(weight of sample after rehydration/weight of solid content in 10 g of sample)×100

The amount of the structured vegetable protein is preferably from 5 to 80% by weight, more preferably from 10 to 30% by weight, based on the total weight of the vegetable protein material.
When the weight of the structured vegetable protein is within the above range, it is possible to impart to the vegetable protein material a texture similar to that of natural livestock meat or fish meat, and to suitably encapsulate a moisturizing gel.

(Moisturizing gel)
In the vegetable protein material of the present invention, the structured vegetable protein preferably encapsulates a moisturizing gel within its structure.
By incorporating a moisturizing gel in the structure of the structured vegetable protein, a juicy feel can be suitably imparted to the vegetable protein material.

The moisturizing gel preferably has a melting point of less than 100°C.
If the melting point is less than 100°C, the moisturizing gel is easily melted by chewing, and therefore a juicy feel can be suitably imparted.
The melting point of the moisturizing gel is more preferably less than 80°C, and even more preferably less than 60°C.

Examples of moisturizing gels include gelling agents such as carrageenan (κ type, ι type, λ type), sodium carboxymethylcellulose, cellulose gum, hydroxypropylcellulose, tara gum, gellan gum, sodium alginate, potassium alginate, alginic acid ester, guar gum, gum arabic, tragacanth gum, karaya gum, pectin, xanthan gum, curdlan, pullulan, collagen, gelatin, various amino acids and their peptides, agar, locust bean gum, galactomannan, glucomannan, konjac mannan, tamarind seed gum, psyllium seed gum, ghatti gum, arabinogalactan, kombu acid, soy protein, soy lecithin, and crystalline cellulose. These may be used alone or in combination of two or more. In addition, moisturizing gels derived from plants are preferred. This is because they can be eaten by people who cannot consume animal foods for religious reasons.

The content of the gelling agent in the moisturizing gel is preferably 0.3 to 20% by weight, and more preferably 0.5 to 5% by weight, based on the total weight of the moisturizing gel.

The moisturizing gel preferably contains water.
The water content is preferably 40 to 99.7% by weight, and more preferably 80 to 99% by weight, based on the total weight of the moisturizing gel.

The moisturizing gel preferably comprises a carbohydrate.
When the moisturizing gel contains carbohydrates, the carbohydrates hydrate the moisture contained in the moisturizing gel, thereby enhancing the moisturizing effect. In addition, a suitable flavor can be imparted to the moisturizing gel.
The carbohydrate can be appropriately selected from those described above in relation to the structured vegetable protein or those described above as gelling agents.

The moisturizing gel may include oils or fats.
By including oils and fats in the moisturizing gel, it is possible to enhance the flavor and also to favorably impart a juicy feel.

As fats and oils, those described above as lipids in the structured vegetable protein can be appropriately selected and used.

The fat or oil is preferably a solid fat or oil.
When the oil is a solid oil, the difference between the melting point of the moisturizing gel and the melting point of the solid oil can impart a complex flavor and a (deep) juicy feel.
The melting point of the solid fat or oil is preferably 60° C. or lower.

The oil or fat may be contained by emulsifying it with an emulsifier.
The emulsifier may be an anionic emulsifier, a nonionic emulsifier, a cationic emulsifier, or an amphoteric emulsifier, and examples of the emulsifier include glycerin fatty acid esters, lecithin, glycolipids, oligopeptides, lipopeptides, phospholipids, and saponin.

The fat or oil is preferably made from a vegetable source.
The oils and fats contained in the moisturizing gel are made from plant-based ingredients, so that even people who cannot consume animal products for religious reasons can eat it.In addition, the low content of saturated fatty acids and lipids makes it preferable from a health perspective.

The content of the oil or fat is preferably 0.1 to 30% by weight, and more preferably 1 to 20% by weight, based on the total weight of the moisturizing gel.
By having the oil/fat content within the above range, a juicy texture can be suitably imparted to the vegetable protein material.

The moisturizing gel preferably contains flavoring ingredients and nutrients.
The seasoning ingredients and nutrients can be appropriately selected from those described above for the structured vegetable protein.
By including the flavoring ingredient in the moisturizing gel, the flavoring ingredient is not localized, and a uniform taste can be obtained when chewing compared to when the flavoring ingredient is enclosed in a conventional capsule.
Furthermore, the seasoning ingredients are preferably derived from plants, since they can be eaten by people who cannot consume animal products for religious reasons.

The amount of flavoring ingredients in the moisturizing gel can be adjusted appropriately depending on the taste or flavor you want to impart.

If necessary, the moisturizing gel may contain pH adjusters, antifoaming agents, surfactants, colorants, plasticizers, thickeners, binders, etc.

The moisturizing gel is preferably prepared by adjusting the weight of the moisturizing gel relative to the total weight of the vegetable protein material so as to satisfy the following formula (I).
5%<[(M(10)-M(80))/M(10)]×100(%)<80%...Formula (I)
The weight of a vegetable protein material at 10°C when the vegetable protein material is crushed to the extent that the moisturizing gel flows out of the vegetable protein material when melted is defined as M(10), and the weight of the vegetable protein material at 80°C when the vegetable protein material is crushed to the extent that the moisturizing gel flows out of the vegetable protein material when melted is defined as M(80).
By adjusting the weight of the moisturizing gel to fall within the above range, it is possible to effectively prevent the moisturizing gel from flowing out during cooking, and it is possible to further maintain the juicy feeling after cooking.
The measurements of M(10) and M(80) can be carried out by the following method.
The vegetable protein material is ground in a food processor at 10° C., and 10 g of the ground vegetable protein material is then weighed out and designated as M(10).
Next, 10 g of the pulverized vegetable protein material is placed on a hygroscopic material (such as a sponge dough) and a load of 100 g is applied. The material is then left for 10 minutes in an oven heated to 80°C, after which the weight of the hygroscopic material is measured and M(80) is calculated from the difference in weight of the hygroscopic material (the difference in weight between the hygroscopic material before the pulverized vegetable protein material is left to stand and after it has been left to stand in the oven for 10 minutes).

(Coating)
The vegetable protein material of the present invention has a coating.

The melting point of the coating is preferably at least 35° C. higher than the melting point of the moisturizing gel.
By controlling the melting point of the coating within a prescribed range, the moisture-retaining gel can be prevented from flowing out even when the food is cooked, and the juiciness can be suitably maintained even after cooking.
The melting point of the coating is more preferably at least 40° C. higher than the melting point of the moisturizing gel, and even more preferably at least 50° C. higher.

Examples of the coating include those containing carbohydrates such as sodium alginate, potassium alginate, calcium alginate, agar, konjac, carrageenan (κ type, ι type, λ type), gellan gum, pectin, and xanthan gum. These may be used alone or in combination of two or more.
Further examples include those containing gelling agents such as sodium carboxymethylcellulose, tara gum, gellan gum, guar gum, gum arabic, tragacanth gum, karaya gum, curdlan, pullulan, collagen, gelatin, agar, locust bean gum, galactomannan, glucomannan, konjac mannan, tamarind seed gum, psyllium seed gum, ghatti gum, arabinogalactan, kombu acid, soy protein, cellulose gum, hydroxypropyl cellulose, soy lecithin, and crystalline cellulose. These may be used alone or in combination of two or more.
Furthermore, the coating is preferably of plant origin, since it can be eaten by those who cannot consume animal products for religious reasons.
Among these, components that are coagulated by metal ions, such as sodium alginate and pectin, are preferred.

Examples of the metal ion include a calcium ion, a magnesium ion, an ammonium ion, and an aluminum ion.
Examples of calcium salts that supply calcium ions include calcium lactate, calcium chloride, calcium gluconate, calcium carbonate, calcium citrate, calcium sulfate, and calcium hydrogen phosphate. Examples of magnesium salts that supply magnesium ions include magnesium chloride and magnesium carbonate. Examples of aluminum salts include ammonium aluminum sulfate and potassium aluminum sulfate.

The thickness of the coating is preferably 0.01 μm to 1000 μm, and more preferably 10 μm to 300 μm.
If the thickness of the coating is within the above range, it is possible to provide a long-lasting flavor.
Furthermore, even if the food is cooked with heat, the moisture-retaining gel can be suitably prevented from flowing out, and the food can maintain its juiciness even after cooking with heat.
The thickness of the coating is determined by observing the coating with a microscope and measuring the part with the smallest thickness.

(Plant protein ingredients)
Since the vegetable protein material of the present invention has the above-mentioned composition, it has a rich flavor, has excellent flavor persistence, and provides a uniform taste.

The vegetable protein material of the present invention preferably has a water retention rate of 40 to 90%, more preferably 50 to 85%.
The water retention rate can be determined from the difference in weight before and after drying at 105° C. for 4 hours.

(Method of manufacturing vegetable protein material)
The method for producing the vegetable protein material of the present invention is not particularly limited, but examples include a method in which a textured vegetable protein is produced and a coating is formed to produce the vegetable protein material. If necessary, after the textured vegetable protein is produced, a moisturizing gel may be encapsulated in the textured vegetable protein and then a coating may be formed.
The flavoring ingredient is contained within the film-covered region and may be, for example, complexed with texturized vegetable protein or contained within a moisturizing gel.

The method for producing structured vegetable protein is not particularly limited, but for example, the protein raw material and, if necessary, carbohydrates, lipids, nutrients, and seasoning ingredients are fed into an extruder (extrusion molding machine), and then the protein raw material that has become thermoplastic through pressure and heat treatment is extruded from a die (mouthpiece) attached to the tip of the screw, the structure is expanded to the desired extent, and then the structured vegetable protein can be produced through a process of chopping or crushing, drying, cooling, and granulation.

The pressurized heat treatment can be carried out using a known extruder and following a known method. It is preferable to use an extruder with two or more axes, which allows for strong kneading and facilitates stable organization.

The heating conditions for the extruder are preferably 80 to 150°C. As for the sizing method, methods such as sieving or air classification can be used. Furthermore, a method in which crushing and sieving are performed simultaneously, such as a power mill, may also be used. The water absorption rate can be adjusted by the raw material composition and the heating temperature of the extruder.

The method for encapsulating a moisturizing gel in structured vegetable protein is not particularly limited, but for example, a gelling agent and, if necessary, a seasoning component are added to boiling water to prepare an aqueous moisturizing gel solution, and the structured vegetable protein is added to this aqueous moisturizing gel solution, which is then allowed to stand to encapsulate the gelling agent aqueous solution in the structured vegetable protein. Thereafter, the structured vegetable protein encapsulating the aqueous moisturizing gel solution is removed and cooled to gel the aqueous moisturizing gel solution, thereby encapsulating the moisturizing gel in the structured vegetable protein.

In the moisturizing gel aqueous solution, the gelling agent is preferably present in an amount of 0.1 to 50% by weight relative to the weight of the moisturizing gel aqueous solution.

The method for forming the coating involves immersing the above-mentioned vegetable protein in an aqueous solution containing metal ions to which a metal salt has been added. The coating can then be formed by dissolving carbohydrates in the aqueous solution containing metal ions and bringing the metal ions into contact with the carbohydrates to coagulate them. This allows the vegetable protein material to be produced.

The aqueous solution containing metal ions may contain a binder.
As the binder, for example, transglutaminase, starch, etc. can be used.

If necessary, a pH adjuster, an antifoaming agent, a surfactant, a colorant, a plasticizer, etc. may be added to the aqueous solution containing metal ions.

(Food and its manufacturing method)
The food of the present invention is characterized by containing the vegetable protein material of the present invention.
This results in a rich flavor, excellent flavor persistence, and a uniform taste.

The food product of the present invention can be obtained, for example, by placing the vegetable protein material of the present invention in a concave molding tool such as a cylindrical or elliptical cylindrical tool, and then pressing and molding the material using a convex molding tool to form a food product. The shape of the molding tool is not limited to a cylindrical or elliptical cylindrical shape, and can be selected depending on the food product. In addition to a uniaxial press using a concave or convex tool, a multiaxial press, an isostatic press (cold isostatic press), etc. may also be used for the pressure molding. Furthermore, after molding, the product can be cut into shapes commonly seen in various foods such as shrimp, crab, fish, meat, and noodles.

Furthermore, the food product formed from the vegetable protein material of the present invention may be immersed in a gelling agent solution or a solution for forming a coating to allow the gelling agent to penetrate into the food product or to form a coating on the surface of the food product. For example, when an aqueous solution of sodium alginate and an aqueous solution of a calcium salt are used to form a coating on the vegetable protein material of the present invention, the food product containing the vegetable protein material may be immersed in an aqueous solution of a calcium salt such as calcium chloride or calcium lactate to promote the solidification reaction of the coating, thereby improving the adhesion between the vegetable protein materials so that the food product does not fall apart during cooking.
Furthermore, the vegetable protein material of the present invention can be mixed with binders such as starch and transglutaminase, commercially available vegetable protein particles, colorants, seasoning ingredients, etc., and molded into a food product.

The present invention will now be described in detail with reference to examples, but the present invention is not limited to these examples as long as they do not deviate from the spirit of the present invention. Note that, unless otherwise specified, parts are parts by weight and % is % by weight.

Example 1
[Preparation of organized plant proteins]
A main raw material flour consisting of 90 parts by weight of defatted soybeans, 9 parts by weight of powdered soybean protein, and 1 part by weight of bonito stock was mixed and extruded through a 1 mm thick, 15 mm wide slit die in a twin-screw extruder at an outlet temperature of 120°C and a screw rotation speed of 450 RPM while supplying 25 parts by weight of water to the raw material mixed powder, to produce a sheet-like structured vegetable protein.
The sheet-like structured vegetable protein was cut at the outlet in a direction perpendicular to the extrusion direction to produce rod-like structured vegetable protein with an average width of 5.0 mm. The structured vegetable protein was dried in an incubator at 85° C. to obtain a dried product.

[Preparation of moisturizing gel]
1% by weight of kappa-type carrageenan (WR-78-J), 1% by weight of xanthan gum (SATIAKINE CX90), 10% by weight of coconut oil, 5% by weight of palm oil, and 1% by weight of vegetable beef-like extract were added to boiling water and stirred to obtain a moisturizing gel solution.
The moisturizing gel aqueous solution was added in an amount 10 times that of the structured vegetable protein, and the mixture was allowed to stand at 92°C for 5 minutes to complex the structured vegetable protein with the moisturizing gel aqueous solution. The structured vegetable protein complexed with the moisturizing gel was then removed and allowed to stand in a refrigerator for 30 minutes to cool, yielding a structured vegetable protein encapsulating a moisturizing gel.

[Formation of coating]
The structured vegetable protein encapsulating the moisturizing gel was immersed in an aqueous solution containing 5% calcium lactate, and then immersed in a 2% by weight sodium alginate solution (IL-6M) at 60°C for approximately 10 seconds to solidify the sodium alginate and form a coating 100 μm thick, thereby producing a vegetable protein material.

Example 2
[Preparation of organized plant proteins]
In the same manner as in Example 1, a textured vegetable protein was prepared.

[Preparation of moisturizing gel]
1% by weight of kappa-type carrageenan (WR-78-J), 1% by weight of xanthan gum (SATIAKINE CX90) and 0.5% by weight of tomato extract were added to boiling water to prepare a moisturizing gel solution.
The moisturizing gel aqueous solution was added in an amount 10 times that of the structured vegetable protein, and the mixture was allowed to stand at 92°C for 5 minutes to complex the structured vegetable protein with the moisturizing gel aqueous solution. The structured vegetable protein complexed with the moisturizing gel was then removed and allowed to stand in a refrigerator for 30 minutes to cool, yielding a structured vegetable protein encapsulating a moisturizing gel.

[Formation of coating]
In the same manner as in Example 1, a coating film having a thickness of 100 μm was formed to prepare a vegetable protein material.

(Comparative Example 1)
A vegetable protein material was prepared in the same manner as in Example 1, except that the moisturizing gel and coating were not formed.

(Comparative Example 2)
The same procedure as in Example 1 was followed, except that bonito stock was not added during the production of the structured vegetable protein, and after the vegetable protein material was produced, it was seasoned by sprinkling bonito stock on it.

[Preparation of meat-like foods]
The vegetable protein materials obtained in Examples 1 and 2 and Comparative Examples 1 and 2 were individually placed in cylindrical concave containers and pressed from above with a convex tool to produce molded products (food products).For Examples 1, 2 and Comparative Example 2, the molded products were further immersed in a 10% calcium chloride solution to completely solidify the coating components, and the respective meat-like foods were produced.

＜Evaluation results＞

(Weight change of moisturizing gel)
The prepared vegetable protein material was heated in hot water at 50° C., and the water retention rate when compressed was measured using a rheometer.
Compression was performed using a rheometer (SUN RHEO METER CR-100) equipped with a plunger with a diameter of Φ20 mm under the conditions of texture analysis mode, strain rate of 50%, and one repetition. The moisture released during compression was absorbed into quantitative filter paper 5C (manufactured by ADVANTEC) and the weight loss was measured. The measurement was performed five times to evaluate the amount of moisture released depending on the number of compressions. For comparison, data on beef sirloin was obtained.
FIG. 1 shows the results of measuring the weight loss rate of the vegetable protein materials obtained in Example 1 and Comparative Example 1, and beef sirloin, using a rheometer.
As shown in Fig. 1, it was confirmed that the vegetable protein material obtained in Example 1 had a weight loss rate close to that of beef sirloin, and that the umami flavor was exuded even after multiple mastications (three or more presses). On the other hand, the vegetable protein material obtained in the comparative example showed almost no weight loss after multiple mastications (three or more presses), and the umami flavor and juiciness were not felt.

(Flavor persistence)
The prepared vegetable protein material was chewed and the flavor persistence was evaluated according to the following evaluation criteria.
◯: Seasoning ingredients were released with each chew, and the flavor was sustained.
×: When chewed, the seasoning components were released all at once, and the flavor did not last.

(Uniformity of taste)
The prepared vegetable protein material was cut off by 1 mm from both ends in the width direction.
The excised portions 1 mm from both ends and the remaining portion were chewed, and the uniformity of flavor was evaluated according to the following evaluation criteria.
◯: The taste of the excised parts 1 mm from both ends was about the same as that of the remaining parts.
×: The taste intensity of the excised portions 1 mm from both ends was different from that of the remaining portions.

The vegetable protein materials obtained in Examples 1 and 2, which have structured vegetable protein and a coating that covers it, with seasoning ingredients contained within the area covered by the coating, have been confirmed to have excellent flavor durability and to provide a uniform taste.
On the other hand, the vegetable protein material obtained in Comparative Example 1 was inferior in flavor durability and uniformity of taste because it did not have a coating, and the vegetable protein material obtained in Comparative Example 2 was inferior in flavor durability and uniformity of taste because it did not contain a seasoning component in the region covered with a coating.

Furthermore, the meat-like foods produced based on the vegetable proteins of Examples 1 and 2 and Comparative Examples 1 and 2 were also evaluated for flavor persistence according to the above evaluation method, and the uniformity of flavor was evaluated as follows: if the same flavor was felt 5 or more times after 10 chewings, it was rated as ○, and if the same flavor was felt less than 5 times, it was rated as ×. The results are shown in Table 2.
The evaluation was the same as that of each plant protein material.

Claims (6)

The present invention has a structured vegetable protein and a coating that covers the structured vegetable protein,
A seasoning ingredient is contained in the region covered with the coating,
The coating is solidified sodium alginate, and the thickness of the coating is 10 μm to 300 μm;
The structured vegetable protein encapsulates a moisturizing gel in its structure,
The moisturizing gel comprises carrageenan and/or xanthan gum.
The vegetable protein material is characterized by: 2. The vegetable protein material according to claim 1 , wherein the structured vegetable protein is in the form of layers or fibers. 2. The vegetable protein material according to claim 1 , wherein the seasoning ingredient is contained in the structured vegetable protein and/or the moisturizing gel. The vegetable protein material according to any one of claims 1 to 3 , wherein the moisturizing gel contains an oil or fat. 5. The vegetable protein material according to claim 4 , wherein the oil or fat is made from a vegetable source. A food comprising the vegetable protein material according to any one of claims 1 to 5 .

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