可食用紡絲纖維研究及其應用研究 Edible Fiber Spinning Research and Application

摘 要：本研究使用紡絲技術成功開發出直徑≤100 μm 的可食用蛋白纖維。解決目前市面上人造素肉產品結構鬆散的問題，影響人造肉製品的擬真性，無法成為消費者接受最適口的食用口感。本研究以植物蛋白為主軸，選用植物蛋白及流動助劑組合，透過濕式紡絲製程，拉伸出纖維型態的植物蛋白，並透過後加工方式將纖維堆疊成植物肉蛋白纖維。以大豆蛋白和蛋白清為主要原料，添加助流劑，將這三種材料溶解在一起，注入凝固浴中，形成纖維。通過在紡絲溶液中加入蛋白清，可改善纖維的可紡性和質地。WBS 值從18.13 公斤急劇下降到7.32 公斤，這是在牛排消費者可接受的WBS值範圍內。蛋白質纖維的直徑為20 ～ 50 μm，與實際肉纖維的直徑(30 ～ 60 μm) 相當。

關鍵詞：蛋白、紡絲、植物肉

Abstract：In this study, edible protein fibers with a diameter of ≤100 μm were successfully developed using a spinning process. Few vegan meat products have the fibrous, chewy texture of a whole cut of real meat. To address this issue, we developed artificial plant-based meat with a long fiber structure that is similar in size and texture to real meat fiber. Soy protein and egg white were used as main materials with the addition of flow aid. These three materials were dissolved together and injected into coagulation bath to form fiber. The fiber's spinnability and texture are improved by the addition of egg white to the spinning solution. The WBS value dropped drastically from 18.13 kg to 7.32 kg, which falls within the acceptable WBS value for steak consumers. The protein fiber has diameters of 20~50 μm, which is comparable to the diameter of actual meat fiber (30~60 μm).

Key words：Protein, spinning, plant based meat

1. Research Objective
The global plant-based food market has an annual output value of approximately 465 billion US dollars; the market size of plantbased meat is expected to grow from 12.1 billion US dollars in 2019 to 27.9 billion US dollars in 2025, with a compound annual growth rate of 15%[4]. While some customers choose vegetarian ingredients to avoid animal cruelty and to consume sustainable food and beverage products, others are moving toward veganism for ethical and health reasons. In comparison to animal products, the manufacturing process of the products can reduce land use, carbon emissions, water resource consumption, and greenhouse gas production, aligning with the current global trend of environmental protection and sustainability. Furthermore, because vegetable meat does not contain cholesterol or highly saturated animal fats, it lowers the risk of cardiovascular disease and obesity. Currently, all plant protein fibers produced by domestic plant meat manufacturers have a single homogeneous phase structure. There is a lack of technical capability to produce plant protein fibers with heterogeneous structures. The issue of insufficient aftertaste in plant meat must be overcome immediately. The main goal is this research is to develop sub-micron plant-based structural protein fiber food technology that is similar to the fineness of meat muscle tissue. In this study, wet spinning is used in the textile process to create products. The fineness and moisture content of the plant-based structural protein fibers produced are expected to be closer to the structure, taste, and texture of real meat than existing commercial products.

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