JP7707587B2 - Meat-like food composition and processed meat-like food using same - Google Patents

Description

The present invention relates to a meat-like food composition containing a plant-derived protein, egg white, and at least one cellulose additive selected from carboxymethylcellulose, powdered cellulose, and cellulose nanofiber, and a meat-like processed food using the same.

In recent years, the demand for meat ingredients has continued to grow with the rise in population and income, especially in emerging countries, and there are concerns that there will be a shortage of meat supply in the future. Furthermore, for religious reasons, personal beliefs, and even health appeals, meat-like foods that contain little or no meat ingredients and contain a large amount of plant-based ingredients such as soybeans and grains are attracting attention.

For example, meat-like processed foods have been proposed that are made by mixing a specific textured soy protein with a binding material and molding and heating the mixture (Patent Document 1), and hamburger-like foods for people with swallowing difficulties have been proposed that contain textured soy protein mixed with starch and soy protein materials, and an emulsion of isolated soy protein, water, and fats and oils (Patent Document 2).

International Publication No. 2011/043384 JP 2016-67250 A

However, with these previously known proposals, if the amount of meat ingredient is reduced, it is not possible to obtain a meat-like texture, and the added starch creates a slimy or sticky texture, so improvements were needed.

Therefore, the present invention aims to provide a meat-like food composition that contains egg white, giving it a firm texture, while also providing excellent water retention and workability, and to provide a meat-like processed food using the same.

As a result of intensive research, the present inventors have found that the problems can be solved by the following (1) to (9).
(1) A meat-like food composition containing a plant-derived protein, egg white, and at least one cellulose additive selected from carboxymethylcellulose, powdered cellulose, and cellulose nanofiber, characterized in that the meat material content is 30% by mass or less.
(2) The livestock meat-like food composition according to (1), which contains a cellulose additive containing at least powdered cellulose and cellulose nanofibers.
(3) The meat-like food composition according to any one of (1) to (2), wherein the cellulose nanofibers are chemically modified cellulose nanofibers.
(4) The meat-like food composition according to (3), characterized in that the chemically modified cellulose nanofiber is an oxidized cellulose nanofiber having a carboxyl group content of 0.5 mmol/g to 3.0 mmol/g relative to the bone dry weight of the chemically modified cellulose nanofiber.
(5) The meat-like food composition according to (3), characterized in that the chemically modified cellulose nanofiber is a carboxymethylated cellulose nanofiber having a carboxymethyl substitution degree per glucose unit of the chemically modified cellulose nanofiber of 0.01 to 0.50.
(6) The meat-like food composition according to any one of (1) to (5), characterized in that the powdered cellulose satisfies the following conditions (A) to (E):
(A) Average particle size is 5 to 75 μm.
(B) Powdered cellulose having a particle diameter of 100 μm or more is in the range of 0 to 45.0 volume % in the accumulation distribution calculated from the particle size distribution.
(C) Powdered cellulose having a particle diameter of 200 μm or more is in the range of 0 to 25.0 volume % in the accumulation distribution calculated from the particle size distribution.
(D) Powdered cellulose having a particle diameter of 300 μm or more is in the range of 0 to 12.0 volume % or less in the cumulative distribution calculated from the particle size distribution.
(E) Powdered cellulose having a particle diameter of 600 μm or more is in the range of 0 to 2.0 volume % or less in the cumulative distribution calculated from the particle size distribution.
(7) The meat-like food composition according to any one of (1) to (6), characterized in that the powdered cellulose has an average degree of polymerization of 100 to 2500 and a degree of crystallinity of 60 to 90%.
(8) The meat-like food composition according to any one of (1) to (7), characterized in that the plant-derived protein is a soybean-derived protein.
(9) A meat-like processed food comprising the meat-like food composition according to any one of (1) to (8).

The present invention provides a meat-like food composition that contains egg white, giving it a firm texture, while also providing excellent water retention and workability, and a meat-like processed food that uses the same.

The present invention will be explained in detail below, but unless otherwise specified, the expression "AA-BB%" means "AA% or more and BB% or less."

That is, the present invention is a meat-like food composition that contains a plant-derived protein, egg white, and at least one cellulose additive selected from carboxymethylcellulose, powdered cellulose, and cellulose nanofiber, and is characterized in that the meat material content is 30% by mass or less.

<Plant-derived protein>
Examples of plant-derived proteins used in the present invention include protein materials derived from oil seeds such as soybeans, peas, rapeseeds, cottonseeds, peanuts, sesame, safflower, sunflowers, corn, safflowers, coconuts, etc., or grain seeds such as rice, barley, wheat, etc., and extracted or processed proteins thereof, such as rice glutelin, barley prolamin, wheat prolamin, wheat gluten, soybean globulin, soybean albumin, peanut albumin, etc., and heat-treated, acid-treated, alkali-treated, enzyme-treated proteins thereof. Soybean proteins are preferred in terms of availability and economy. The soy protein referred to here may be any material containing protein derived from soybeans, and examples thereof include full-fat soybeans such as whole soybeans and half-cut soybeans, reduced-fat soybeans and defatted soybeans from which fats and oils have been removed, concentrated soy protein obtained by concentrating protein by washing with aqueous ethanol or washing with acidic water, and further isolated soy protein or soy milk, as well as hydrolysates thereof, okara, whey, etc., and at least one of these may be selected. Of these, defatted soybeans are particularly preferred due to their excellent economical value.

There are no particular limitations on the properties of such plant-derived proteins, and they can be in a form such as granules, powder, paste, or fiber, and can be selected appropriately depending on the properties required for the meat-like food composition.

<Carboxymethyl cellulose>
The carboxymethyl cellulose used in the present invention may be in the form of a salt (hereinafter, these may be collectively referred to as CMC). Such CMC preferably has a carboxymethyl substituent per glucose unit (hereinafter, sometimes referred to as "degree of substitution" or "CM-DS") of 0.01 to 1.5, more preferably 0.01 to 1.0, even more preferably 0.01 to 0.5, and particularly preferably 0.1 to 0.5.

When the degree of substitution of CMC is high, such as over 1.5, it becomes easily soluble in water, so when added to a meat-like food composition it becomes sticky, and is not suitable because of poor texture and workability. Also, when the degree of substitution is low, such as less than 0.01, CMC becomes less hydrophilic, so it is not suitable because it has poor water retention when added to a meat-like food composition. Also, by having the degree of substitution of CMC within this range, when added to a meat-like food composition, it is possible to promote the formation of a stable emulsion of other added oils and fats, etc., and effectively exhibit the texture, flavor, and workability of the meat-like food composition.

The degree of carboxymethyl substitution is measured as follows:
Approximately 2.0 g of the sample is weighed out and placed in a 300 mL Erlenmeyer flask with a stopper. 100 mL of nitric acid methanol (a solution of 100 mL of concentrated nitric acid added to 1000 mL of methanol) is added and shaken for 3 hours to convert the salt of carboxymethylated cellulose (CMC) to H-CMC (hydrogen-type carboxymethylated cellulose). 1.5 to 2.0 g of the bone-dry H-CMC is weighed out and placed in a 300 mL Erlenmeyer flask with a stopper. The H-CMC is moistened with 15 mL of 80% methanol, 100 mL of 0.1 N-NaOH is added, and the mixture is shaken at room temperature for 3 hours. Using phenolphthalein as an indicator, excess NaOH is back-titrated with 0.1 N-H ₂ SO ₄ , and the degree of carboxymethyl substitution (DS value) is calculated by the following formula.
A = [(100 × F' - 0.1N- _H2SO4 ( _mL ) × F) × 0.1] / (bone dry mass of H-CMC (g))
Degree of carboxymethyl substitution=0.162×A/(1−0.058×A)
F': Factor _of 0.1N _H2SO4 F: Factor of 0.1N NaOH.

Furthermore, it is important that the viscosity of the CMC used in the present invention in an aqueous solution with a solids concentration of 1% by mass measured at 25°C with a Brookfield viscometer is 5 to 300 mPa·s, preferably 10 to 280 mPa·s, and more preferably 15 to 260 mPa·s. By having the viscosity of CMC within this range, it is possible to impart excellent texture and appropriate water retention when added to a meat-like food composition.

The crystallinity of CMC is preferably less than 50% for crystalline type I, more preferably 30% or less, even more preferably 10% or less, and particularly preferably 0% (no crystallinity). By adjusting the crystallinity to the above range, syneresis after water retention is less likely to occur, resulting in excellent syneresis prevention effects.

The method for measuring the crystallinity of cellulose type I of carboxymethyl cellulose is as follows:
The sample is placed in a glass cell and measured using an X-ray diffraction measuring device (LabX XRD-6000, manufactured by Shimadzu Corporation). The degree of crystallinity is calculated using the method of Segal et al., and is calculated from the diffraction intensity of the 002 plane at 2θ = 22.6° and the diffraction intensity of the amorphous part at 2θ = 18.5° using the diffraction intensity of 2θ = 10° to 30° in the X-ray diffraction pattern as the baseline, according to the following formula.

Xc=(I002c-Ia)/I100
Xc = crystallinity (%) of cellulose type I
I002c: 2θ=22.6°, diffraction intensity of the 002 plane Ia: 2θ=18.5°, diffraction intensity of the amorphous portion.

Such CMC can be produced by subjecting cellulose raw materials to a carboxymethylation reaction. Examples of cellulose raw materials include natural cellulose such as bleached or unbleached wood pulp, refined linters, and cellulose produced by microorganisms such as acetic acid bacteria; regenerated cellulose obtained by dissolving cellulose in some solvent such as a cuprammonium solution or a morpholine derivative and re-spinning it; and fine cellulose obtained by depolymerizing the above-mentioned cellulose-based materials through hydrolysis, alkaline hydrolysis, enzymatic decomposition, explosive crushing, vibrating ball mill treatment, or mechanically treating the fine cellulose.

The CMC used in the present invention can be produced by subjecting a cellulose raw material to a carboxymethylation reaction. Examples of cellulose raw materials include natural cellulose such as bleached or unbleached wood pulp, refined linters, and cellulose produced by microorganisms such as acetic acid bacteria; regenerated cellulose obtained by dissolving cellulose in some solvent such as a cuprammonium solution or a morpholine derivative and re-spinning it; and fine cellulose obtained by depolymerizing the above-mentioned cellulose-based materials through hydrolysis, alkaline hydrolysis, enzymatic decomposition, explosive crushing, vibrating ball mill treatment, or mechanically treating the fine cellulose.

The CMC used in the present invention is prepared by a known method, for example, by using cellulose as the bottom raw material and a 3 to 20 times weight of a lower alcohol, specifically methanol, ethanol, N-propyl alcohol, isopropyl alcohol, N-butanol, isobutanol, tertiary butanol, etc., alone or in a mixture of two or more of them and water, as the solvent. The mixing ratio of the lower alcohol is 60 to 95% by weight. As the mercerizing agent, 0.5 to 20 times the moles of an alkali metal hydroxide, specifically sodium hydroxide or potassium hydroxide, per glucose residue of the bottom raw material is used. The bottom raw material, solvent, and mercerizing agent are mixed, and mercerization treatment is performed at a reaction temperature of 0 to 70°C, preferably 10 to 60°C, and for a reaction time of 15 minutes to 8 hours, preferably 30 minutes to 7 hours. Then, 0.05 to 2.0 times the molar amount of a carboxymethylating agent per glucose residue is added, and the etherification reaction is carried out at a reaction temperature of 30 to 90°C, preferably 40 to 80°C, for a reaction time of 30 minutes to 10 hours, preferably 1 hour to 4 hours.

In the present invention, in order to increase the purity of CMC, a known method is used, that is, a solvent is used in the form of 3 to 20 times the weight of a lower alcohol, specifically methanol, ethanol, N-propyl alcohol, isopropyl alcohol, N-butanol, isobutanol, tertiary butanol, etc., either alone or in a mixture of two or more of these with water, and the CMC is purified to a purity of 99%, and then dried.

The refined CMC may be mechanically pulverized and/or classified for uniform mixing with other materials.

Specific examples of mechanical processing include the use of a cutting mill alone, or a cutting mill and an impact mill and/or an airflow mill alone or in combination, and even multiple stages of processing using the same model. Examples of cutting mills include Mesh Mill (manufactured by HORAI Co., Ltd.), Atoms (manufactured by Yamamoto Hyakuma Seisakusho Co., Ltd.), Knife Mill (manufactured by Parman Co., Ltd.), Granulator (manufactured by Herbolt Co., Ltd.), Rotary Cutter Mill (manufactured by Nara Machinery Co., Ltd.), etc.

Examples of impact mills include the Pulperizer (manufactured by Hosokawa Micron Co., Ltd.), Fine Impact Mill (manufactured by Hosokawa Micron Co., Ltd.), Super Micron Mill (Hosokawa Micron Co., Ltd.), Sample Mill (manufactured by Seishin Co., Ltd.), Tornado Mill (Nikkiso Co., Ltd.), Turbo Mill (Turbo Kogyo Co., Ltd.), and Bevel Impactor (Aikawa Iron Works Co., Ltd.). Examples of airflow mills include the CGS-type jet mill (manufactured by Mitsui Mining Co., Ltd.), jet mill (Sansho Industry Co., Ltd.), Ebara Jet Micronizer (manufactured by Ebara Corporation), and Selenium Mirror (manufactured by Masuko Sangyo Co., Ltd.). Examples of media mills include the vibration ball mill, etc. Examples of wet grinders include the Mass Colloider (Masuko Sangyo Co., Ltd.).

In the dry grinding process, a classification process can be performed after grinding to separate the material into a fine part and a coarsely ground part. A classification process can also be performed on the dried material after drying the wet-ground or ground material.

The average particle size of the CMC after pulverization by any of the above pulverizers is not particularly limited, but is 0.1 to 300 μm, preferably 10 to 100 μm, more preferably 1.0 to 70 μm, even more preferably 1.0 to 65 μm, and particularly preferably 10 to 60 μm. If it is less than 0.1 μm, production becomes complicated, and if it exceeds 300 μm, it is difficult to mix uniformly in the meat-like food composition, which is not preferable.

In the present invention, the average particle size refers to the volume average particle size, which is obtained from the value of the cumulative 50% volume particle size measured, for example, with a laser diffraction/scattering particle size distribution analyzer using methanol as a dispersion medium.

The carboxymethyl cellulose used in the present invention obtained in this manner does not swell in organic solvents such as methanol, but when dispersed in water, the carboxymethylated portion absorbs water and swells, so it is preferable that the particle size distribution and average particle diameter differ when dispersed in water and when dispersed in methanol. Such an average particle diameter (dispersion medium: water) is preferably more than 70 μm and not more than 200 μm, more preferably 80 μm to 150 μm, and even more preferably 80 μm to 130 μm.

The swelling ratio, expressed as average particle size (dispersion medium: water)/average particle size (dispersion medium: methanol) x 100, is preferably 100-400%, more preferably 150-300%, and even more preferably 180-300%. When the swelling ratio is within this range, the shape is maintained despite the high water retention, and when used in meat-like processed foods, for example, a moist texture can be maintained without losing its shape.

<Powdered cellulose>
The powdered cellulose contained in the meat-like food composition of the present invention can be obtained by crushing pulp that has been subjected to acid hydrolysis treatment of a pulp raw material with a mineral acid such as hydrochloric acid, sulfuric acid, or nitric acid, or by mechanically crushing pulp that has not been subjected to acid hydrolysis treatment.

Such pulp raw materials include, but are not limited to, pulp derived from broadleaf trees, pulp derived from coniferous trees, pulp derived from linters, and non-wood pulp.

In the present invention, the pulping method (cooking method) is not particularly limited, and examples include sulfite cooking, kraft cooking, soda-quinone cooking, and organosolv cooking. Of these, kraft pulp is preferred from an environmental standpoint.

The pulp raw material of the present invention can be either wet pulp in a slurry form or dry pulp made by dehydrating and drying the slurry into a sheet form, and is not particularly limited. However, it is preferable to use dry pulp (pulp sheet) for ease of handling.

It is important that the powdered cellulose obtained in this way has an average particle size of 5 to 75 μm. If the average particle size is less than 5 μm, the cellulose fibers are too fine, making it difficult to obtain shape retention when used in foods. If the average particle size exceeds 75 μm, the cellulose fibers are easily felt, resulting in a poor texture.

It is important that the powdered cellulose used in the present invention has an accumulation distribution calculated from the particle size distribution such that powdered cellulose with a particle diameter of 100 μm or more is in the range of 0 to 45.0 volume %, powdered cellulose with a particle diameter of 200 μm or more is in the range of 0 to 25.0 volume %, powdered cellulose with a particle diameter of 300 μm or more is in the range of 0 to 12.0 volume % or less, and powdered cellulose with a particle diameter of 600 μm or more is in the range of 0 to 2.0 volume % or less.

The powdered cellulose used in the present invention preferably has an average degree of polymerization of 100 to 2500, a degree of crystallinity of 60 to 90%, and an average fiber length of 0.1 to 1.0 mm.

In order for the powdered cellulose used in the present invention to exhibit a greater water/oil absorbing effect in a meat-like food composition, it is particularly preferable that the powdered cellulose used in the present invention satisfies the following conditions (A1) to (E1).
(A1) The average particle size of the powdered cellulose is 30 to 67 μm;
(B1) Powdered cellulose having a particle diameter of 100 μm or more is in the range of 16.0 to 37.0 volume % in the accumulation distribution calculated from the particle size distribution.
(C1) Powdered cellulose having a particle diameter of 200 μm or more is in the range of 4.0 to 16.0 volume % in the cumulative distribution calculated from the particle size distribution.
(D1) Powdered cellulose having a particle diameter of 300 μm or more is in the range of 0 to 10.0 vol. % or less in the cumulative distribution calculated from the particle size distribution.
(E1) Powdered cellulose having a particle diameter of 600 μm or more is in the range of 0 to 2.0 vol. % or less in the cumulative distribution calculated from the particle size distribution.

Furthermore, such powdered cellulose preferably has an average degree of polymerization in the range of 300 to 1500, a degree of crystallinity in the range of 75 to 90%, and an average fiber length in the range of 0.2 to 1.0 mm.

In order for the powdered cellulose used in the present invention to exhibit a greater anti-binding effect and coloring effect in a meat-like food composition, it is particularly preferable that the powdered cellulose used in the present invention satisfies the following conditions (A2) to (E2).
(A2) the average particle size of the powdered cellulose is 26 to 45 μm;
(B2) Powdered cellulose having a particle diameter of 100 μm or more is in the range of 6.0 to 45.0 volume % in the accumulation distribution calculated from the particle size distribution.
(C2) Powdered cellulose having a particle diameter of 200 μm or more is in the range of 0.5 to 14.0 volume % in the accumulation distribution calculated from the particle size distribution.
(D2) Powdered cellulose having a particle diameter of 300 μm or more is in the range of 0 to 10.0 vol. % or less in the cumulative distribution calculated from the particle size distribution.
(E2) Powdered cellulose having a particle diameter of 600 μm or more is in the range of 0 to 1.0 volume % or less in the cumulative distribution calculated from the particle size distribution.

Furthermore, such powdered cellulose preferably has an average degree of polymerization in the range of 200 to 1000, a degree of crystallinity in the range of 75 to 90%, and an average fiber length in the range of 0.2 to 0.8 mm.

In order for the powdered cellulose used in the present invention to better exhibit the texture-improving or shape-retaining effects in a meat-like food composition, it is particularly preferable that it satisfies the following conditions (A3) to (E3).
(A3) the average particle size of the powdered cellulose is 10 to 40 μm;
(B3) Powdered cellulose having a particle diameter of 100 μm or more is in the range of 2.0 to 45.0 volume % in the accumulation distribution calculated from the particle size distribution.
(C3) Powdered cellulose having a particle diameter of 200 μm or more is in the range of 0 to 14.0 volume % in the accumulation distribution calculated from the particle size distribution.
(D3) Powdered cellulose having a particle diameter of 300 μm or more is in the range of 0 to 10.0 vol. % or less in the cumulative distribution calculated from the particle size distribution.
(E3) Powdered cellulose having a particle diameter of 600 μm or more is in the range of 0 to 1.0 volume % or less in the cumulative distribution calculated from the particle size distribution.

Furthermore, such powdered cellulose preferably has an average degree of polymerization in the range of 100 to 1000, a degree of crystallinity in the range of 70 to 90%, and an average fiber length in the range of 0.1 to 0.8 mm.

In order for the powdered cellulose used in the present invention to more effectively improve texture or absorb (retain) water in a meat-like food composition, the apparent specific gravity is preferably in the range of 0.1 to 0.6 g/ml, more preferably in the range of 0.1 to 0.45 g/ml, and even more preferably in the range of 0.15 to 0.4 g/ml. When the apparent specific gravity is within this range, the cellulose will have a strong fibrous texture and a firm texture when used in a meat-like food composition, and will also have excellent water retention properties, improving workability. Furthermore, the cellulose will also better blend with spices such as pepper, imparting an excellent spicy feel when spices are added.

The powdered cellulose used in the present invention can be prepared by mixing the powdered cellulose raw material with other organic and/or inorganic components, either alone or in any ratio, and pulverizing the mixture in order to impart or improve functionality, as long as the effects of the present invention are not impaired. It is also possible to perform chemical treatments on the natural cellulose used as the raw material, as long as the degree of polymerization is not significantly impaired.

A specific manufacturing method is shown below, but the present invention is not limited to this method. The powdered cellulose used was measured using the following method.

(Measurement of average particle size and particle size distribution of powdered cellulose)
A laser diffraction particle size distribution measuring device (Mastersizer 2000, manufactured by Spectris Co., Ltd., Malvern Division) was used. 0.5 g of the sample to be used for the measurement was collected in a 100 ml beaker, 60 ml of 0.5% hexametaphosphoric acid solution was added, and the sample was treated for 2 minutes at 20% output using an ultrasonic treatment device manufactured by Dr. Hielscher Gmbh. The treated sample was used for the measurement. The measurement principle used was a laser scattering method, and the particle size distribution was expressed as an accumulation distribution, and the value at which the accumulation distribution reached 50% was taken as the average particle size.

The percentage of powdered cellulose with a particle diameter of 100 μm or more, the percentage of powdered cellulose with a particle diameter of 200 μm or more, the percentage of powdered cellulose with a particle diameter of 300 μm or more, and the percentage of powdered cellulose with a particle diameter of 600 μm or more were each calculated from the total accumulated distribution.

(Polymerization degree of powdered cellulose)
The degree of cellulose polymerization was determined by a viscosity measurement method using copper ethylenediamine described in the 16th revised Japanese Pharmacopoeia Manual, Crystalline Cellulose Identification Test (2). For the range that cannot be measured by the method described in Crystalline Cellulose Identification Test (2), for example, a method of measuring the limiting viscosity using a fully automatic viscosity measurement system for pulp and polymer RPV-1 (manufactured by RHEOTEK) and deriving it from the formula [η] = 0.909 × DP0.85 (formula (2) in the literature) described in "VISCOSITY MEASUREMENTS OF CELLULOSE/SO2-AMINE DIMETHYLSULFOXIDE SOLUTION" (Isogai et al., 1998) can be mentioned.

(Crystallization degree of powdered cellulose)
The degree of crystallinity was determined by measuring the X-ray diffraction of the sample. The X-ray diffraction was measured by placing an appropriate amount of the sample on a glass cell and using an X-ray diffraction measuring device (LabX XRD-6000, manufactured by Shimadzu Corporation). The degree of crystallinity was calculated using the method of (L.Segal, J.J.Greely, et al., Text.Res.J., 29,786,1959) and Kamide et al. (K.Kamide et al., Polymer J., 17,909,1985), and was calculated from the diffraction intensity of the 002 plane at 2θ=22.6° and the diffraction intensity of the amorphous part at 2θ=18.5° using the diffraction intensity of 2θ=10° to 30° of the X-ray diffraction diagram as the baseline, according to the following formula.
Xc=(I002c−Ia)/I002c×100
Xc = cellulose crystallinity (%)
I002c: 2θ=22.6°, diffraction intensity of the 002 plane Ia: 2θ=18.5°, diffraction intensity of the amorphous portion

(Average fiber length of powdered cellulose)
The average fiber length was measured using a fiber tester (manufactured by Lorentzen & Wettre Co., Ltd.) In the present invention, the average fiber length refers to a length-weighted average fiber length.

(Powder Falling Speed of Powdered Cellulose)
A 5 g sample of the powdered cellulose obtained in the above Production Example was vibrated and dropped using a Powder Tester (PT-N type, manufactured by Hosokawa Micron Corporation) to measure the time required for the entire powder to fall. The larger this value, the better the powder flowability.

(Apparent specific gravity of powdered cellulose)
According to a conventional method, 10 g of a sample was placed in a 100 mL graduated cylinder, and the bottom of the graduated cylinder was tapped until the height of the sample no longer decreased. The scale on the flattened surface was read to measure the volume per 10 g of sample, and the weight per unit volume (1 mL) was calculated to obtain the apparent specific gravity (g/mL). The higher the apparent specific gravity, the smaller the bulk and the more compact the powder.

<Cellulose nanofiber>
The meat-like food composition of the present invention preferably contains cellulose nanofibers. Cellulose nanofibers are materials produced by finely breaking down plant fibers to the nano level, and are generally fine fibers with an average fiber diameter of about 3 to 500 nm and an average aspect ratio of 50 or more. The average fiber diameter and average fiber length of cellulose nanofibers can be obtained by averaging the fiber diameters and fiber lengths obtained from the results of observing each fiber using a field emission scanning electron microscope (FE-SEM). The aspect ratio can be calculated by the following formula:
Aspect ratio = average fiber length/average fiber diameter

Cellulose nanofibers can be produced by applying strong shearing force to cellulose raw materials, either unmodified or chemically modified. In the present invention, the cellulose raw materials may be unmodified or chemically modified, but chemical modification is more preferable. Cellulose nanofibers produced using chemically modified cellulose raw materials have uniform fiber length and fiber diameter compared to cellulose nanofibers produced using unmodified cellulose raw materials, and are therefore presumed to have stable dispersibility in water and exhibit superior effects. There are no particular limitations on the method of chemical modification, but examples include oxidation, etherification, phosphorylation, esterification, silane coupling, fluorination, and cationization. Among these, oxidation using an N-oxyl compound, carboxymethylation, and cationization are preferred, and carboxymethylation or oxidation is particularly preferred for food applications.

(Cellulose raw material)
In the present invention, cellulose raw materials for producing cellulose nanofibers are known to be derived from plants (e.g., wood, bamboo, hemp, jute, kenaf, agricultural waste, cloth, pulp (softwood unbleached kraft pulp (NUKP), softwood bleached kraft pulp (NBKP), hardwood unbleached kraft pulp (LUKP), hardwood bleached kraft pulp (LBKP), softwood unbleached sulfite pulp (NUSP), softwood bleached sulfite pulp (NBSP), thermomechanical pulp (TMP), recycled pulp, waste paper, etc.), animals (e.g., ascidians), algae, microorganisms (e.g., acetic acid bacteria (Acetobacter)), microbial products, etc.), and any of these can be used in the present invention. Cellulose fibers derived from plants or microorganisms are preferred, and cellulose fibers derived from plants are more preferred.

The fiber diameter of the cellulose fiber raw material used in the present invention is not particularly limited, and the number average fiber diameter is 1 μm to 1 mm. Those that have undergone general refinement have a diameter of about 50 μm. For example, when refining chips or the like that are several centimeters in size, it is preferable to mechanically process them using a disintegrator such as a refiner or beater to reduce them to about 50 μm.

(Oxidation)
In the cellulose nanofiber used in the present invention, the oxidation of the cellulose raw material can be carried out using known methods and is not particularly limited, but it is preferable to adjust the amount of carboxyl groups to 0.5 mmol/g to 3.0 mmol/g relative to the bone dry weight of the cellulose nanofiber.

As an example, it can be obtained by oxidizing cellulose in water using an oxidizing agent in the presence of an N-oxyl compound and a compound selected from the group consisting of bromides, iodides, and mixtures thereof. This oxidation reaction selectively oxidizes the primary hydroxyl group at C6 position of the glucopyranose ring on the cellulose surface, and a cellulose-based fiber having an aldehyde group and a carboxyl group or a carboxylate group on the surface can be obtained. The concentration of cellulose during the reaction is not particularly limited, but is preferably 5% by mass or less.
The N-oxyl compound refers to a compound capable of generating a nitroxy radical. Any compound can be used as the N-oxyl compound as long as it promotes the target oxidation reaction.

The amount of N-oxyl compound used is not particularly limited as long as it is a catalytic amount capable of oxidizing the raw cellulose. For example, 0.01 to 10 mmol is preferable, 0.01 to 1 mmol is more preferable, and 0.05 to 0.5 mmol is even more preferable, per 1 g of bone-dry cellulose. The amount of N-oxyl compound used is about 0.1 to 4 mmol/L of the reaction system. Bromides are compounds containing bromine, and examples thereof include alkali metal bromides that can be dissociated and ionized in water. Iodides are compounds containing iodine, and examples thereof include alkali metal iodides. The amount of bromide or iodide used can be selected within a range that can promote the oxidation reaction. The total amount of bromide and iodide is, for example, preferably 0.1 to 100 mmol, more preferably 0.1 to 10 mmol, and even more preferably 0.5 to 5 mmol, per 1 g of bone-dry cellulose.

The oxidizing agent may be any known oxidizing agent, such as halogen, hypohalous acid, hypohalous acid, perhalogen acid or their salts, halogen oxide, or peroxide. Among these, sodium hypochlorite is preferred because it is inexpensive and has a low environmental impact. The appropriate amount of the oxidizing agent to be used is, for example, preferably 0.5 to 500 mmol, more preferably 0.5 to 50 mmol, even more preferably 1 to 25 mmol, and most preferably 3 to 10 mmol, per 1 g of bone-dry cellulose. Also, for example, 1 to 40 mol is preferred per 1 mol of the N-oxyl compound.

The oxidation process of cellulose can be efficiently carried out even under relatively mild conditions. Therefore, the reaction temperature is preferably 4 to 40°C, or may be room temperature of about 15 to 30°C. As the reaction proceeds, carboxyl groups are generated in the cellulose, and a decrease in the pH of the reaction solution is observed. In order to efficiently proceed with the oxidation reaction, it is preferable to add an alkaline solution such as an aqueous sodium hydroxide solution to maintain the pH of the reaction solution at about 8 to 12, preferably about 10 to 11. The reaction medium is preferably water, because it is easy to handle and does not easily cause side reactions. The reaction time in the oxidation reaction can be appropriately set according to the degree of progress of the oxidation, and is usually about 0.5 to 6 hours, for example, about 0.5 to 4 hours.
The oxidation reaction may also be carried out in two stages. For example, the oxidized cellulose obtained by filtration after completion of the first-stage reaction can be oxidized again under the same or different reaction conditions, allowing efficient oxidation without reaction inhibition by table salt produced as a by-product in the first-stage reaction.

Another example of the carboxylation (oxidation) method is a method of contacting a gas containing ozone with a cellulose raw material to oxidize it. This oxidation reaction oxidizes at least the hydroxyl groups at the 2- and 6-positions of the glucopyranose ring, and decomposes the cellulose chain. The ozone concentration in the gas containing ozone is preferably 50 to 250 g/m3, more preferably 50 to 220 g/m3. The amount of ozone added to the cellulose raw material is preferably 0.1 to 30 parts by mass, more preferably 5 to 30 parts by mass, when the solid content of the cellulose raw material is 100 parts by mass. The ozone treatment temperature is preferably 0 to 50°C, more preferably 20 to 50°C. The ozone treatment time is not particularly limited, but is about 1 to 360 minutes, and preferably about 30 to 360 minutes.
When the ozone treatment conditions are within these ranges, excessive oxidation and decomposition of cellulose can be prevented, and the yield of oxidized cellulose is good. After the ozone treatment, an additional oxidation treatment may be performed using an oxidizing agent. The oxidizing agent used in the additional oxidation treatment is not particularly limited, and examples thereof include chlorine compounds such as chlorine dioxide and sodium chlorite, oxygen, hydrogen peroxide, persulfuric acid, and peracetic acid. For example, these oxidizing agents are dissolved in water or a polar organic solvent such as alcohol to prepare an oxidizing agent solution, and the additional oxidation treatment can be performed by immersing the cellulose raw material in the solution.

The amounts of carboxyl groups, carboxylate groups and aldehyde groups in the cellulosic fiber can be adjusted by controlling the amount of the oxidizing agent added and the reaction time.
The amount of carboxyl groups can be measured, for example, by preparing 60 ml of a 0.5% by mass slurry (aqueous dispersion) of oxidized cellulose, adding a 0.1 M aqueous hydrochloric acid solution to adjust the pH to 2.5, and then measuring the electrical conductivity by dropwise adding a 0.05 N aqueous sodium hydroxide solution until the pH reaches 11, and calculating the amount of carboxyl groups from the amount of sodium hydroxide (a) consumed in the neutralization stage of the weak acid, where the change in electrical conductivity is gradual, using the following formula:
Carboxyl group amount [mmol/g oxidized cellulose or cellulose nanofiber] = a [
ml] × 0.05 / mass of oxidized cellulose [g]

(Carboxymethylation)
In the cellulose nanofiber used in the present invention, the carboxymethylation of the cellulose raw material can be carried out using the above-mentioned method for carboxymethyl cellulose, and it is preferable to adjust the degree of carboxymethyl group substitution per anhydrous glucose unit of the cellulose to 0.01 to 0.50.

(Cationization)
In the present invention, the cationization of the cellulose raw material can be carried out using a known method. For example, cationization can provide ammonium, phosphonium, sulfonium, or groups having these ammonium, phosphonium, or sulfonium groups in the cellulose molecule, but groups having ammonium are preferred, and groups containing quaternary ammonium are particularly preferred. The specific cationization method is not particularly limited, but as an example, a cationization agent such as glycidyl trimethylammonium chloride, 3-chloro-2-hydroxypropyl trialkylammonium hydride, or a halohydrin type thereof, and an alkali metal hydroxide (sodium hydroxide, potassium hydroxide, etc.) as a catalyst can be reacted with the cellulose raw material in the presence of water and/or an alcohol having 1 to 4 carbon atoms to obtain a cation-modified cellulose having a group containing quaternary ammonium. In this method, the degree of cationic substitution per glucose unit of the cation-modified cellulose obtained can be adjusted by controlling the amount of the cationization agent to be reacted and the composition ratio of water and/or an alcohol having 1 to 4 carbon atoms. The degree of substitution here refers to the number of substituents introduced per unit structure (glucopyranose ring) constituting cellulose. In other words, it is defined as "the mole number of the introduced substituents divided by the total mole number of the hydroxyl groups of the glucopyranose ring." Since pure cellulose has three substitutable hydroxyl groups per unit structure (glucopyranose ring), the theoretical maximum value of the degree of substitution of the cellulose fiber of the present invention is 3 (the minimum value is 0).

In the cellulose nanofibers used in the present invention, the cationic substitution degree per glucose unit of the cationized cellulose is preferably 0.01 to 0.40. By introducing cationic substituents into cellulose, the celluloses are electrically repelled from each other. Therefore, cellulose into which cationic substituents have been introduced can be easily nanofibrillated. If the cationic substitution degree per glucose unit is less than 0.01, it cannot be sufficiently nanofibrillated. On the other hand, if the cationic substitution degree per glucose unit is more than 0.40, it may swell or dissolve, making it impossible to maintain the fiber form, and it may not be possible to obtain nanofibers. The cationic substitution degree per glucose unit can be calculated by the following formula after drying the sample (cationically modified cellulose) and measuring the nitrogen content with a total nitrogen analyzer TN-10 (Mitsubishi Chemical). The substitution degree here refers to the average value of the number of moles of substituents per mole of anhydrous glucose unit.

Degree of cation substitution=(162×N)/(1−151.6×N)
N: Nitrogen content

(Defibrilization)
In the present invention, the defibration device is not particularly limited, but it is preferable to apply a strong shear force to the aqueous dispersion using a device such as a high-speed rotation type, colloid mill type, high-pressure type, roll mill type, or ultrasonic type. In particular, for efficient defibration, it is preferable to use a wet-type high-pressure or ultra-high-pressure homogenizer that can apply a pressure of 50 MPa or more to the aqueous dispersion and a strong shear force. The pressure is more preferably 100 MPa or more, and even more preferably 140 MPa or more. Furthermore, prior to the defibration and dispersion treatment with the high-pressure homogenizer, it is also possible to subject the cellulose nanofibers to a pretreatment, as necessary, using a known mixing, stirring, emulsifying, or dispersing device such as a high-speed shear mixer.

When defibrating using the above process, the solids concentration of the cellulose fiber raw material is 0.1% by weight or more, preferably 0.2% by weight or more, particularly 0.3% by weight or more, and 10% by weight or less, particularly 6% by weight or less. If the solids concentration is too low, the amount of liquid will be too large for the amount of cellulose fiber raw material being treated, resulting in poor efficiency, and if the solids concentration is too high, the fluidity will be poor.

In the present invention, the form of the cellulose nanofibers contained in the meat-like food composition is not particularly limited, and may be a dispersion of cellulose nanofibers, a dry solid of cellulose nanofibers, or a wet solid that is in an intermediate state between the two. In the present invention, a dry solid of cellulose nanofibers means a dispersion containing cellulose nanofibers that has been dehydrated and dried to a moisture content of 12% or less.

Examples of the dried solid of cellulose nanofibers include a dried dispersion of cellulose nanofibers, or a dried mixture of cellulose nanofibers and a water-soluble polymer. The latter is preferable in terms of redispersibility. Examples of the water-soluble polymer include cellulose derivatives (carboxymethylcellulose, methylcellulose, hydroxypropylcellulose, ethylcellulose), xanthan gum, xyloglucan, dextrin, dextran, carrageenan, locust bean gum, alginic acid, alginates, pullulan, starch, potato starch, kudzu starch, cationic starch, phosphorylated starch, corn starch, gum arabic, locust bean gum, gellan gum, polydextrose, pectin, chitin, water-soluble chitin, chitosan, casein, albumin, soy protein lysate, peptone, polyvinyl chloride ... These include but are not limited to methyl alcohol, polyacrylamide, sodium polyacrylate, polyvinylpyrrolidone, polyvinyl acetate, polyamino acids, polylactic acid, polymalic acid, polyglycerin, latex, rosin-based sizing agents, petroleum resin-based sizing agents, urea resins, melamine resins, epoxy resins, polyamide resins, polyamide-polyamine resins, polyethyleneimine, polyamines, vegetable gums, polyethylene oxides, hydrophilic crosslinked polymers, polyacrylates, starch-polyacrylic acid copolymers, tamarind gum, gellan gum, pectin, guar gum, and colloidal silica, as well as mixtures of one or more of these. Among these, carboxymethylcellulose and its salts are preferred in terms of compatibility.

From the viewpoint of redispersibility, the above-mentioned dry solids of cellulose nanofibers are preferably prepared by dehydrating and drying an aqueous dispersion of cellulose nanofibers or a mixture of the cellulose nanofiber dispersion and a water-soluble polymer after adjusting the pH to 9 to 11. When a water-soluble polymer is blended into the dispersion of cellulose nanofibers, the blending amount of the water-soluble polymer is preferably 5 to 50% by weight based on the bone dry solid content of the cellulose nanofibers. If the blending amount is less than 5% by weight, sufficient redispersibility effect is not achieved. On the other hand, if the blending amount exceeds 50% by weight, problems such as a decrease in the viscosity characteristics and dispersion stability, which are characteristic of cellulose nanofibers, arise.

The dehydration and drying method of the cellulose nanofiber dispersion or the mixture containing the cellulose nanofiber dispersion and the water-soluble polymer may be any method known in the art, such as spray drying, squeezing, air drying, hot air drying, and vacuum drying. Specific examples of drying apparatuses used in the method of the present invention are as follows. That is, continuous tunnel drying apparatuses, band drying apparatuses, vertical drying apparatuses, vertical turbo drying apparatuses, multi-stage disk drying apparatuses, ventilation drying apparatuses, rotary drying apparatuses, air flow drying apparatuses, spray dryer drying apparatuses, spray drying apparatuses, cylindrical drying apparatuses, drum drying apparatuses, screw conveyor drying apparatuses, rotary drying apparatuses with heating tubes, vibration transport drying apparatuses, etc., batch type box drying apparatuses, ventilation drying apparatuses, vacuum box drying apparatuses, and stirring drying apparatuses, etc., can be used alone or in combination of two or more. Among these, the use of a drum drying apparatus is preferred from the viewpoint of energy efficiency, since it supplies heat energy directly to the material to be dried uniformly. In addition, a drum drying apparatus is also preferred from the viewpoint of immediately recovering the dried material without applying more heat than necessary.

The meat-like food composition of the present invention can be obtained by pulverizing and classifying the above-mentioned dried solid. In particular, dry pulverization or wet pulverization is preferable because it can produce a finer additive. Examples of devices used in dry pulverization include impact mills such as hammer mills and pin mills, media mills such as ball mills and tower mills, and jet mills. Examples of devices used in wet pulverization include homogenizers, mass colloiders, pearl mills, etc.

Meat-like food composition
The meat-like food composition of the present invention is characterized in that it contains the aforementioned plant-derived protein, egg white, and at least one cellulose additive selected from the aforementioned carboxymethylcellulose, powdered cellulose, and cellulose nanofiber, and has a meat material content of 30% by weight or less.

In the present invention, meat materials refer to edible meat materials from livestock (pigs, cows, sheep, goats, horses, etc.), poultry (chickens, quails, ducks, wild ducks, geese, turkeys, etc.), and birds and animals such as deer and wild boars. The meat materials mentioned above include not only so-called meat (muscles) but also tissues that are generally used in processed meat foods, such as skin, fat, tendons, cartilage, internal organs, and blood.

The meat-like food composition of the present invention can reproduce an excellent meat-like texture even without containing meat ingredients. In order to obtain the benefit of being edible even by people who do not eat meat for various reasons, it is preferable to keep the meat ingredient content as low as possible, for example, the meat ingredient content is preferably 20% by weight or less, and more preferably 10% by weight or less. It is even more preferable to not contain any meat ingredients at all (0% by weight of meat ingredients). However, in order to keep the cost of the meat ingredients, supply stability, and quality stability constant, it is possible to contain meat ingredients as long as it is below a certain level.

It is important that the meat-like food composition of the present invention contains egg white. Albumin and other substances contained in egg white coagulate when heated, and can bind the meat-like food composition together and provide a firm texture. Such egg white can be processed egg white or dried egg white.

The plant-derived protein and cellulose additive contained in the meat-like food composition of the present invention are preferably in the range of plant-derived protein:cellulose additive = 60-99.5 wt%:0.5-40 wt%, more preferably in the range of plant-derived protein:cellulose additive = 70-99 wt%:1-30 wt%, and even more preferably in the range of plant-derived protein:cellulose additive = 80-98.5 wt%:1.5-20 wt% (where the total weight of the plant-derived protein and the cellulose additive is 100 wt%). By satisfying these ranges, the excellent meat-like texture can be exhibited, and the excellent water retention can improve workability, etc.

It is important that the cellulose additive contained in the meat-like food composition contains at least one selected from the aforementioned carboxymethylcellulose, powdered cellulose, and cellulose nanofibers, and two or more may be used in combination. When egg white is added to the meat-like food composition, the dough made of the meat-like food composition is likely to become sticky, and its shape retention may decrease, making it difficult to hold together. It is preferable to use powdered cellulose and cellulose nanofibers in combination as the cellulose additive, as this further improves the shape retention of the dough.

When powdered cellulose and cellulose nanofiber are used in combination as a cellulose additive, the blending ratio is preferably powdered cellulose:cellulose nanofiber = 50-99 parts by weight:1-50 parts by weight (wherein the total of powdered cellulose and cellulose nanofiber is 100 parts by weight), more preferably powdered cellulose:cellulose nanofiber = 55-95 parts by weight:5-45 parts by weight, and even more preferably powdered cellulose:cellulose nanofiber = 60-90 parts by weight:10-40 parts by weight.

There are no particular limitations on the other ingredients used in the meat-like food composition of the present invention, and, like ordinary processed meat foods, other additives can be used depending on the desired flavor, texture, physical properties, appearance, etc. For example, vegetables, meat ingredients, animal proteins other than egg white (egg yolk, dairy products, etc.), seasonings, grain flours including breadcrumbs, starches, dietary fiber, thickening polysaccharides, oils and fats, sugars, salts, spices, colorings, preservatives, etc. can be used.

In such a meat-like food composition of the present invention, the plant-derived protein is preferably contained in an amount of 20% by weight or more, more preferably 25% by weight or more, and even more preferably 27% by weight or more, based on the total solid content. The upper limit is preferably 90% by weight or less, more preferably 80% by weight or less, and even more preferably 70% by weight or less. In addition to the plant-derived protein, the meat-like food composition preferably contains an appropriate amount of the additives described above, since this allows the meat-like texture and flavor to be more accurately reproduced.

The meat-like food composition of the present invention preferably contains egg white in an amount of 10% by weight or less, more preferably 5% by weight or less, and even more preferably 3% by weight or less, based on the total solid content. There is no particular lower limit, but it is preferable that the egg white content is 0.5% by weight or more, and more preferably 1% by weight or more. With an egg white content within this range, the meat-like food composition is well integrated, and an improved texture is also expected.

The aforementioned raw materials of the meat-like food composition of the present invention can be kneaded together. There are no particular limitations on the kneading method, but in order to obtain an excellent meat-like texture and water retention, it is preferable to knead the powdered cellulose as uniformly as possible with the plant-derived protein.

<Meat-like processed foods>
The meat-like food composition of the present invention thus obtained can be molded into various shapes, and by subjecting it to heat treatment, meat-like processed foods can be obtained, such as sausages, hamburger steaks, meatballs, pressed ham, chopped ham, salami, nuggets, minced meat cutlets, cabbage rolls, meatloaf, terrines, meatballs, meat buns, dumplings, shumai, and molded meat.

The meat-like processed food of the present invention is a meat-like food composition containing a plant-derived protein, egg white, and a cellulose additive, and can be manufactured in the same form as conventional meat processed foods, except that the meat material content is 30% by mass or less, and the same manufacturing method can be used.

The present invention will be described in detail below using examples, but the present invention is not limited to the examples described below.

<Production of powdered cellulose>
Hardwood-derived pulp was reacted for 2 hours at 95°C under conditions of a pulp concentration of 5.5% and a hydrochloric acid concentration of 1.2N. After the reaction was completed, the sample was neutralized with sodium hydroxide, thoroughly washed with water, and then air-dried for about 1 day at a temperature condition of 60°C. The dried sample was mechanically pulverized using a hammer mill (Hosokawa Micron Corporation, AP-S type) to obtain powdered cellulose for addition (average particle size 24 μm, average degree of polymerization 170, crystallinity 86%, average fiber length 0.7 mm, powder drop rate 0.37 g/sec, apparent specific gravity 0.47 g/ml, 3.5 vol% of particle size 100 μm or more, 0 vol% of particle size 200 μm or more).

<Production of carboxymethylated cellulose nanofibers>
In a mixer capable of mixing pulp, 200 g of pulp (NBKP (softwood bleached kraft pulp), manufactured by Nippon Paper Industries Co., Ltd.) was added in dry mass, 111 g of sodium hydroxide in dry mass, and water was added so that the pulp solid content was 20% (w/v). After that, after stirring at 30°C for 30 minutes, 216 g (effective ingredient equivalent) of sodium monochloroacetate was added. After stirring for 30 minutes, the temperature was raised to 70°C and stirred for 1 hour. The reaction product was then taken out, neutralized, and washed to obtain a carboxylmethylated pulp with a carboxymethyl substitution degree of 0.25 per glucose unit. The carboxymethylated pulp was then adjusted to a solid content of 1% with water, and defibrated by treating five times with a high-pressure homogenizer at 20°C and a pressure of 150 MPa to obtain carboxymethylated cellulose fibers. The obtained fibers had an average fiber diameter of 15 nm and an aspect ratio of 50.

Carboxymethylcellulose (product name: F350HC-4, manufactured by Nippon Paper Industries Co., Ltd.) was added to the 0.7 wt% aqueous suspension of the above carboxymethylated cellulose fibers (cellulose nanofibers) at 10 wt% relative to the cellulose nanofibers, and the mixture was stirred for 60 minutes with a TK homomixer (12,000 rpm). 0.5% aqueous sodium hydroxide solution was added to the aqueous suspension to adjust the pH to 9, and the mixture was then dried with a drum dryer D0405 (manufactured by Katsuragi Kogyo Co., Ltd.) at a steam pressure of 0.5 MPa.G and a drum rotation speed of 2 rpm to obtain a mixed dry solid of cellulose nanofibers and carboxymethylcellulose with a moisture content of 5 wt%. The dried solid was pulverized with a dry mill to obtain the cellulose nanofibers for additive use in the present invention.

(Examples 1-2, Comparative Example 1)
Cold water was added to soy protein (Solpy 4000H, manufactured by Nisshin Oillio Co., Ltd.) and stirred in the blending ratio (total amount 100 g) shown in Table 1. Once thoroughly mixed, canola oil was added little by little while stirring to emulsify, and emulsion curd was obtained. The emulsion curd was then packed in a bag and stored in a refrigerator for 3 hours or more to obtain emulsified soybean curd.

Using the obtained soybean curd, soybean curd, granular soy protein dissolved in an appropriate amount of water, sauteed onion, shortening, and other ingredients exhibiting the liquid properties shown in Table 2 were added in an aluminum bowl in the mixing ratio shown in Table 2 (total amount 500 g), and thoroughly stirred.
Thereafter, the remaining ingredients having the powder properties shown in Table 2 were added and thoroughly stirred until the mixture became viscous, to obtain a meat-like food composition.
The obtained meat-like food composition was kneaded by hand while visually checking whether it adhered to the wall of the aluminum bowl and to the hands.
The meat-like food composition was divided into 80 g portions and formed into hamburger steak shapes.
The hamburger-shaped meat-like food composition was heated on an iron plate at 220°C for 1 minute, browned on both sides, and then steamed in a convection oven (temperature 85°C/15 minutes) to obtain meatless hamburgers containing no meat ingredient in Examples 1 and 2 and Comparative Example 1. The obtained meatless hamburgers and meat-like food compositions were evaluated as follows.

<Workability>
The meat-like food composition was kneaded in an aluminum bowl with hands wearing rubber gloves while visually checking the amount of adhesion to the walls of the aluminum bowl and to the rubber gloves, and rated according to the following criteria.
⊚: Due to strong water retention, the meat-like food composition is easily consolidated and there is little adhesion to the wall of an aluminum bowl or to rubber gloves.
◯: The meat-like food composition has water retention, is easily combined, and adhesion to the walls of an aluminum bowl and rubber gloves is suppressed.
×: The water retention is poor and the meat-like food composition is sticky, so that adhesion to the wall of the aluminum bowl and rubber gloves is observed.

<Hamburger texture>
The obtained meatless hamburger was tasted by five panelists, who evaluated the texture according to the following criteria and calculated the average.
◎: The soy protein has a meaty texture and is firm both on the outside and in the center, giving it a texture typical of a hamburger steak.
Good: The soy protein has a meaty texture and the outside is firm, but the center is soft and slightly less chewy.
×: The soy protein does not have the meaty texture and has a slimy texture.

Claims (8)

A meat-like food composition containing a plant-derived protein, egg white, and a cellulose additive containing at least powdered cellulose and cellulose nanofiber,
The meat material content is 30% by mass or less , the plant-derived protein content is 20% by weight or more and 90% by weight or less, and the egg white content is 1% by weight or more and 5% by weight or less,
The plant-derived protein and the cellulose additive are in the range of plant-derived protein:cellulose additive=60-99.5% by weight:0.5-40% by weight (wherein the total weight of the plant-derived protein and the cellulose additive is 100% by weight),
The meat-like food composition is characterized in that the blending ratio of the powdered cellulose to the cellulose nanofiber in the cellulose additive is in the range of powdered cellulose:cellulose nanofiber=50-99 parts by weight:1-50 parts by weight (wherein the total of the powdered cellulose and the cellulose nanofiber is 100 parts by weight) . The meat-like food composition according to claim 1 , characterized in that the cellulose nanofibers are chemically modified cellulose nanofibers. The meat-like food composition according to claim 2 , characterized in that the chemically modified cellulose nanofiber is an oxidized cellulose nanofiber having a carboxyl group content of 0.5 mmol/g to 3.0 mmol/g based on the bone dry weight of the chemically modified cellulose nanofiber. The meat-like food composition according to claim 2 , characterized in that the chemically modified cellulose nanofiber is a carboxymethylated cellulose nanofiber having a carboxymethyl substitution degree per glucose unit of the chemically modified cellulose nanofiber of 0.01 to 0.50. The meat-like food composition according to any one of claims 1 to 4 , wherein the powdered cellulose satisfies the following conditions (A) to (E):
(A) Average particle size is 5 to 75 μm.
(B) Powdered cellulose having a particle diameter of 100 μm or more is in the range of 0 to 45.0 volume % in the accumulation distribution calculated from the particle size distribution.
(C) Powdered cellulose having a particle diameter of 200 μm or more is in the range of 0 to 25.0 volume % in the accumulation distribution calculated from the particle size distribution.
(D) Powdered cellulose having a particle diameter of 300 μm or more is in the range of 0 to 12.0 volume % or less in the cumulative distribution calculated from the particle size distribution.
(E) Powdered cellulose having a particle diameter of 600 μm or more is in the range of 0 to 2.0 volume % or less in the cumulative distribution calculated from the particle size distribution. The meat-like food composition according to any one of claims 1 to 5 , wherein the powdered cellulose has an average degree of polymerization of 100 to 2500 and a degree of crystallinity of 60 to 90%. The meat-like food composition according to any one of claims 1 to 6 , wherein the plant-derived protein is a soybean-derived protein. A meat-like processed food comprising the meat-like food composition according to any one of claims 1 to 7 .