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植物由来ハンバーガーパティにおける肉様性能の工学的設計：構造、調理、および食感特性に焦点を当てる

Jung-Soo Lee¹, Ji Sou Lyu¹, Jaejoon Han^2,3

¹Institute of Control Agents for Microorganisms, Korea University, Seoul, 02841 Republic of Korea.

Food science and biotechnology

|January 16, 2026

まとめ

研究者らは、繊維状植物タンパク質（TVP）の粒子サイズ、含有量、および結合剤の種類が植物由来ハンバーガーの特性にどのように影響するかを調査した。これらの要因を調整することで、植物由来パティをより肉様の食感と性能に最適化できる。

背景:

植物由来ハンバーガーは、牛肉パティの感覚的および構造的特性を模倣することを目的としている。
繊維状植物タンパク質（TVP）や結合剤などの主要成分の役割を理解することは、製品開発にとって不可欠である。

結論:

TVP粒子サイズ、含有量、および結合剤の選択は、植物由来ハンバーガーパティの特性を決定する重要な要因である。
配合の調整は、植物由来ハンバーガーの肉様特性に大きく影響を与える可能性がある。
本研究の結果は、性能が向上した次世代の植物由来代替肉の開発に洞察を提供する。

キーワード:

調理損失代替肉植物由来肉テクスチャープロファイル分析繊維状植物タンパク質

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