Dried meat-like protein processed food and method for manufacturing the same

Abstract

The present application aims to provide a dry meat-like protein processed food and a manufacturing method thereof, which are excellent in taste and manufacturing adaptability even when a large amount of tissue-like plant protein is contained. By using glucomannan and gellan gum as a binding material for the tissue-like plant protein in a blank for a dry meat-like protein processed food, a dry meat-like protein processed food can be manufactured, which is excellent in manufacturing adaptability at the time of cutting, drying, and the like, and excellent in taste even when a large amount of tissue-like plant protein is contained in the blank. As the content in the blank for a dry meat-like protein processed food, the solid content of the tissue-like plant protein is preferably 10.0 to 22.5% by weight, the content of the glucomannan is preferably 0.8 to 3.0% by weight, the content of the gellan gum is preferably 0.4 to 1.7% by weight, the total of the contents of the glucomannan and the gellan gum is preferably 1.8 to 4.0% by weight, and the moisture content of the blank is preferably 68.0 to 75.0% by weight.

Description

Technical Field

[0001] This invention relates to dried meat-like protein processed foods and their manufacturing methods. Background Technology

[0002] In recent years, research has been conducted not only from the perspective of suitability for vegetarians but also from an environmental perspective on plant protein alternatives (meat-like protein processed foods), and many such alternatives have been commercially available. One method for manufacturing these alternatives involves using plant protein powders from soybeans, peas, wheat, etc., extruded to create textured plant protein. However, textured plant protein alone cannot constitute a meat-like protein processed food. These textured plant proteins must be flavored (e.g., Patent Document 1) or bound together with binding materials such as protein, soy protein powder, methylcellulose, gellan gum, or glucomannan to create meat-like protein processed foods (e.g., Patent Documents 2-5).

[0003] Existing technical documents

[0004] Patent documents

[0005] Patent Document 1: Japanese Patent No. 6495990

[0006] Patent Document 2: Japanese Patent Publication No. 2018-533945

[0007] Patent Document 3: Japanese Patent Publication No. 2017-509349

[0008] Patent Document 4: Japanese Patent Application Publication No. 2005-21163

[0009] Patent Document 5: International Publication No. 2007 / 013146 Summary of the Invention

[0010] The problem that the invention aims to solve

[0011] The purpose of this invention is to provide a dried meat-like protein processed food and a method thereof that have excellent taste and manufacturing adaptability even when containing large amounts of textured plant protein.

[0012] Methods for solving problems

[0013] The inventors of this invention, while researching dried meat-like protein processed foods that utilize a large amount of textured plant protein instead of animal-derived raw materials and their manufacturing methods, investigated the use of glucomannan as a binder. However, when using a large amount of textured plant protein, the addition of a necessary amount of glucomannan for binding creates the problem of adhesion between meat-like protein processed foods during vacuum freeze-drying. Therefore, in-depth research was conducted, resulting in this invention.

[0014] That is, a dried meat-like protein processed food is provided, characterized in that the solid content from the tissueed plant protein is 40.0 to 70.0% by weight, the solid content from glucomannan is 2.6 to 9.3% by weight, the solid content from gellan gum is 1.3 to 5.5% by weight, and the total solid content from glucomannan and gellan gum is 4.9 to 12.4% by weight.

[0015] Furthermore, as a method for manufacturing the dried meat-like protein processed food of the present invention, a method for manufacturing the dried meat-like protein processed food can be described as follows, characterized by comprising: a preform preparation step, wherein a preform raw material comprising textured plant protein, glucomannan, gellan gum and water is mixed to prepare a preform; a heating step, wherein the preform prepared by the above preform preparation step is heated and solidified; a freezing step, wherein the preform heated and solidified by the above heating step is frozen; and a drying step, wherein the preform frozen by the above freezing step is vacuum freeze-dried, wherein, relative to the weight of the preform, the solid content of the textured plant protein is 10.0 to 22.5% by weight, the content of the glucomannan is 0.8 to 3.0% by weight, the content of the gellan gum is 0.4 to 1.7% by weight, the total content of the glucomannan and the gellan gum is 1.8 to 4.0% by weight, and the moisture content of the preform is 68.0 to 75.0% by weight.

[0016] Furthermore, in the method for manufacturing the dried meat-like protein processed food of the present invention, the ratio of glucomannan to gellan gum, which is used as a binder material to bind the textured soybean protein, is preferably in the range of 5:1 to 1:2.

[0017] Invention Effects

[0018] The present invention provides a dried meat-like protein processed food and a method thereof that offer excellent taste and manufacturing adaptability even when containing large amounts of textured plant protein. Detailed Implementation

[0019] The present invention will now be described in detail. However, the present invention is not limited to the following description.

[0020] 1. Raw materials

[0021] Examples of textured plant proteins used in the dried meat-like protein processed foods of this invention include: expanded granular plant proteins produced by extruding plant protein powders such as soy protein (including soy flour), pea protein, and wheat protein, plant raw materials such as starch as needed, and inorganic substances such as calcium salts using a biaxial extruder under high temperature and pressure; and fibrous plant proteins that suppress expansion by using a cooling die or the like to cool the outlet while extruding, thus giving them fibrous directionality. Expanded granular plant proteins can achieve a springy, granular texture similar to minced meat, such as in hamburger patties, while fibrous plant proteins can achieve a fibrous texture similar to beef steak. These textured proteins can be used alone or in combination depending on the desired texture of the dried meat-like protein processed food. Furthermore, by crushing and cutting, their size, length, etc., can be appropriately adjusted before use.

[0022] If they are dried or have low moisture content, it is preferable to use them after absorbing water or boiling water once and then rehydrating them. Alternatively, if necessary, deep-frying while immersing in oil and heating can be used to reduce the plant-based flavor of the textured plant proteins.

[0023] The amount of textured plant protein in the dried meat-like protein processed food of the present invention is preferably 10.0 to 22.5% by weight as a solid component (the ratio of the weight of the solid component to the weight of the raw material) in the preform (40.0 to 70.0% by weight as a solid component (the ratio of the weight of the solid component to the total weight of the solid component in the dried meat-like protein processed food)). If it is less than 10.0% by weight, the meatiness is reduced and the taste is poor; if it is greater than 22.5% by weight, it not only results in a hard texture but also poor shape retention.

[0024] Glucomannan, used as a binder material for the textured plant protein in the dried meat-like protein processed food of the present invention, is not particularly limited; not only glucomannan alone but also konjac flour can be used. Furthermore, glucomannan can be a pre-treated glucomannan preparation that gels upon the addition of water; or a form in which an alkali is added during the preparation of the raw material without pre-treatment. In the case of a glucomannan preparation that has been pre-treated with an alkali, there is no gelation treatment based on the addition of an alkali, making it simple and facilitating uniform gelation.

[0025] The content of glucomannan (in weight relative to the weight of the preform) is preferably 0.8 to 3.0% by weight in the preform of dried meat-like protein processed foods before drying (2.6 to 9.3% by weight as solids). If it is less than 0.8% by weight, the binding properties of the textured plant protein deteriorate; if it is greater than 3.0% by weight, the resilience is poor and the texture becomes hard.

[0026] Gellan gum, used as a binder for the textured plant protein in the dried meat-like protein processed food of the present invention, is not particularly limited and can be either high-acyl HA gellan gum or deacylated LA gellan gum. In the case of HA gellan gum, the gel is hard, easy to cut, and less prone to adhesion between blanks, which are preferred considerations.

[0027] The preferred content of gellan gum is 0.4 to 1.7% by weight (1.3 to 5.5% by weight as a solid component) in the preform of dried meat-like protein processed food before drying. If it is less than 0.4% by weight, it cannot prevent the adhesion between preforms during vacuum freeze-drying, and if it is greater than 1.7% by weight, the adhesion between tissue-like plant proteins becomes weak.

[0028] Furthermore, the preferred proportions of glucomannan and gellan gum used as binders are 1.8 to 4.0% by weight (4.9 to 12.4% by weight as solids) in the preform. If the proportions are less than 1.8% by weight, the shape retention is poor; if the proportions are greater than 4.0% by weight, the recovery and mouthfeel deteriorate.

[0029] The preferred ratio of glucomannan to gellan gum (glucomannan:gellan gum) is 5:1 to 1:2. If too much glucomannan is present, the gel hardens, making it prone to sticking during vacuum freeze-drying and negatively impacting the recoverability and texture of dried meat-like protein processed foods. Conversely, if too much gellan gum is present, the adhesion of the tissue-like plant proteins weakens, and the shape easily collapses.

[0030] Other materials may include salt, sugar, nucleic acids, monosodium glutamate, yeast extract (including decomposition products), soy sauce, red wine, pepper and other seasonings, palm oil, soybean oil, rapeseed oil and other vegetable oils, spices, soy protein powder, and ingredients mixed into the dough such as onions, carrots, and cabbage. In this invention, it is preferable not to use meats such as beef, pork, or chicken, nor to use extracts or powders from animals such as chicken bones or pork bones, or enzymes from animals. It is also preferable not to use milk protein, egg yolks, or egg whites.

[0031] Furthermore, if the moisture content of the raw material is too high, the solid content will decrease, resulting in less solid content from the textured plant protein and a poorer texture. Conversely, if the moisture content is too low, the solid content from the textured plant protein will be high, leading to a harder texture and poorer shape retention. Therefore, it is preferable to adjust the moisture content of the raw material to 68.0–75.0% by weight by adding water.

[0032] 2. Manufacturing of dried meat-like protein processed foods

[0033] (Bulk Material Preparation)

[0034] After reducing the textured plant protein with water as needed, water containing dissolved or dispersed seasonings such as salt, sugar, and pepper, and spices is added and stirred thoroughly. Then, edible oil, glucomannan (used as a binder), and gellan gum are added, and the mixture is stirred further to form a preform. If the glucomannan is a pre-alkali-treated preparation, it is preferable to add the oil after mixing it with the glucomannan. This prevents localized gelation of the glucomannan, allowing it to gel after being dispersed throughout the preform, thus binding the textured plant protein. If the glucomannan has not been alkali-treated, after the preform is formed, an alkali such as sodium carbonate is added while stirring to complete the preform.

[0035] (heating)

[0036] The prepared blanks are filled into bags, molds (trays), etc., and then heated. The heating method is not particularly limited, but steaming or boiling is preferred. Heating allows the binding material to fully solidify (gel), binds the tissue-like plant proteins together, and sterilizes the material. The heating temperature is not particularly limited, as long as the core temperature of the blank is above 70°C.

[0037] (freeze)

[0038] After the billet is heated and solidified by the heating process, it is frozen after the residual heat is removed. There are no particular limitations on the freezing method; existing technologies can be used. For example, not only commercial freezing equipment such as blower-type tunnel freezers, spiral freezers, truck-mounted freezers, rapid freezing chambers, and refrigerant-based flexible freezers can be used, but also general commercial and household freezers can be employed. For instance, rapid freezing can be performed using a rapid freezing chamber at approximately -35°C, or it can be frozen by placing it in a commercial -18°C freezer.

[0039] The frozen preform can be cut into specified shapes as needed. Considering restitution, the thickness of the dried meat-like protein processed food is preferably less than 15 mm. In this case, when using only glucomannan as a binder, the tissue-like plant protein tends to collapse loosely during cutting; by adding gellan gum, it can be cut neatly without collapsing.

[0040] (Vacuum freeze-drying)

[0041] The frozen material, shaped to a specified form, is filled into trays used in vacuum freeze-drying, and then vacuum-frozen under reduced pressure using a vacuum freeze dryer. Any tray capable of vacuum freeze-drying can be used directly when placing the blanks in the tray during heating. However, to improve production efficiency, in addition to filling the frozen blanks one by one into individual trays, multiple shaped blanks are generally overlapped during vacuum freeze-drying. In this case, when only glucomannan is used as a binder, adjacent blanks stick together and are difficult to separate after drying. However, by adding gellan gum to the binder material, sticking between blanks during drying can be suppressed.

[0042] There are no particular limitations on vacuum freeze-drying conditions, as long as the vacuum level is low enough to prevent the frozen material from thawing and the shelf heating temperature is suitable. A preferred range is to dry the material at a vacuum level of 1.5 torr or less, a shelf heating temperature of 90°C or less, and a post-drying moisture content of 1–7% by weight, to produce dried meat-like protein processed foods. Over-drying can cause the material to become brittle; therefore, conditioning treatment can be performed after drying to adjust the moisture content as needed.

[0043] Vacuum freeze-drying dried meat-like protein processed foods can not only be used as ingredients for instant noodles, instant soups, instant rice, etc., which can be cooked by adding boiling water or microwaved after adding water, but can also be cooked and eaten as a substitute for meat after being reconstituted with hot water or water.

[0044] The following examples illustrate this implementation in further detail.

[0045] Example

[0046] Experiment 1: Study of Adhesive Materials

[0047] (Example 1-1)

[0048] Add 5 kg of water to 5 kg of commercially available granulated soy protein (APEX (registered trademark) 950: 10% by weight moisture). After the protein has fully absorbed the water, freeze it in a freezer at -20°C. Grind it into a meat paste using a φ3mm meat grinder and thaw it at room temperature. This will be used as the textured plant protein.

[0049] Next, prepare a solution by dissolving and dispersing 16g of salt, 25g of high-quality white sugar, 5g of tocopherol preparation, 2g of white pepper, 15g of yeast extract, 3g of garlic oil, and 4g of chicken flavoring in 560g of water. Add this solution to 300g of the prepared textured plant protein and stir thoroughly. Then, add 15g of alkalized glucomannan (12% by weight moisture) and 10g of HA gellan gum (12% by weight moisture) dispersed in 45g of palm oil as a binder. Stir thoroughly again to produce the blank.

[0050] The prepared blanks, with a thickness of 30 mm, are placed in a mold box and heated with a 98°C steam generator until the core temperature reaches 80°C. After removing residual heat, they are frozen in a -20°C freezer. When the core temperature is below -10°C, they are cut into 10 mm squares. The cut blanks are then loaded onto trays for vacuum freeze drying and frozen again in a -35°C freezer for 30 minutes. Using a vacuum freeze dryer (Toyo Giken Co., Ltd. TFD10LF4), the shelf temperature is set at 87°C for 4 hours, 75°C for 3 hours, and then set to 60°C at a temperature below 0.1 torr until the product temperature reaches 58°C, thus producing dried meat protein processed food samples.

[0051] (Comparative Example 1-1)

[0052] Except for using 25g of alkalized glucomannan as the binder, dried meat-like protein processed food was prepared according to the method of Example 1-1.

[0053] (Comparative Examples 1-2)

[0054] Except for setting the adhesive material as 25g of gellan gum, dried meat-like protein processed food was prepared according to the method of Example 1-1.

[0055] (Comparative Examples 1-3)

[0056] Except for setting the adhesive material as 25g of gellan gum, dried meat-like protein processed food was prepared according to the method of Example 1-1.

[0057] (Comparative Examples 1-4)

[0058] Except for setting the binder material to 25g of agar, dried meat-like protein processed food was prepared according to the method of Example 1-1.

[0059] (Comparative Examples 1-5)

[0060] Prepare a solution by dissolving and dispersing 16g of salt, 25g of high-quality white sugar, 5g of tocopherol preparation, 2g of white pepper, 15g of yeast extract, 3g of garlic oil, and 4g of chicken flavoring in 300g of water. Add this solution to 300g of the textured plant protein prepared in Example 1 and stir thoroughly. Then, prepare a slurry containing 10g of methylcellulose, 45g of palm oil, and 260g of water (below 10°C). Add this slurry and stir thoroughly to form a raw material. Subsequent operations follow the method in Example 1-1 to produce dried meat-like protein processed food.

[0061] (Comparative Examples 1-6)

[0062] Except for using 15g of alkalized glucomannan and 10g of guar gum as the binding material, dried meat-like protein processed food was prepared according to the method of Example 1-1.

[0063] (Comparative Examples 1-7)

[0064] Except for using 15g of alkalized glucomannan and 10g of agar as the binding material, dried meat-like protein processed food was prepared according to the method of Example 1-1.

[0065] Each test area was evaluated. For manufacturing adaptability, the shape retention during cutting and the adhesion during vacuum freeze-drying were evaluated. For shape retention during cutting, samples with very good shape retention (◎) were marked as having no collapse of the tissue-like plant protein during cutting; samples with slight collapse of the tissue-like plant protein during cutting but generally good shape retention were marked as ○; samples with occasional collapse of the tissue-like protein during cutting and insufficient shape retention were marked as △; and samples with significant collapse of the tissue-like protein during cutting and poor shape retention were marked as ×.

[0066] For the adhesion during vacuum freeze-drying, samples that are easily separated and have virtually no adhesion are marked as ◎, samples that are slightly adhered but can be fully separated are marked as ○, samples that are obviously adhered and have poor disassembly are marked as △, and samples that are significantly adhered and cannot be disassembled are marked as ×.

[0067] For restitution and taste, 10g of samples from each test area were taken, and 370g of boiling water was poured into a foamed paper cup. After 3 minutes with the lid on, the cup was removed from the hot water, consumed, and evaluated. Additionally, the weight upon removal from the hot water was measured, and the restitution rate was calculated as (weight after restitution / weight before restitution × 100).

[0068] For rehydration properties, samples that are fully diffused with water as a whole are denoted as ◎, samples that are generally diffused with water as ○, samples with poor water ingress in localized areas are denoted as △, and samples with clearly defined non-rehydrated areas are denoted as ×.

[0069] Regarding texture, the firmness and elasticity of the meat samples were evaluated. Samples with very good firmness and elasticity were marked as ◎, samples with slightly strong or weak firmness and elasticity but generally good firmness and elasticity were marked as ○, samples with strong or weak firmness and elasticity but poor firmness and elasticity were marked as △, and samples with significantly strong or weak firmness and elasticity and significantly poor firmness and elasticity were marked as ×.

[0070] The blank mix of Experiment 1 is shown in Table 1 below, and the evaluation results are shown in Table 2 below.

[0071] [Table 1]

[0072]

[0073] [Table 2]

[0074]

[0075] As shown in Examples 1-1, by combining glucomannan and gellan gum in the binder material, it is possible to manufacture dried meat-like protein processed foods that maintain good shape during cutting and are not prone to sticking during vacuum freeze-drying. Furthermore, in sensory evaluation, they also exhibit moderate hardness, elasticity, good resilience, and high moisture content, yielding very good results.

[0076] In contrast, in the case where the binder material, as shown in Comparative Example 1-1, is glucomannan alone, although the shape retention during manufacturing is good, the binding is obvious upon drying. In sensory evaluation, the texture is hard, the elasticity is strong, and the resilience is insufficient. In addition, compared with Example 1-1, the cross-section upon cutting is rough, and the tissue-like plant protein falls everywhere.

[0077] Furthermore, in the case where the binder material is gellan gum alone, as shown in Comparative Examples 1-2, the shape retention during manufacturing is significantly poor, gelation is insufficient, and significant adhesion occurs during drying. In sensory evaluation, the mouthfeel is significantly weak; however, water penetration is excellent, and recovery is very good.

[0078] As other bonding materials, such as those shown in Comparative Examples 1-3, gellan gum alone, while exhibiting good shape retention during manufacturing, shows significant adhesion upon drying. In sensory evaluation, it demonstrates good resilience, but in terms of texture, it results in a result that, while not as good as gellan gum, is still too soft.

[0079] Furthermore, as shown in Comparative Examples 1-4, the agar alone exhibited poor shape retention during manufacturing and noticeable adhesion during drying. In sensory evaluation, it showed good restitution, but like gellan gum, it was too soft in terms of texture, although not as smooth as gellan gum.

[0080] Furthermore, as shown in Comparative Examples 1-5, methylcellulose alone exhibits adhesive properties, is difficult to cut, and shows noticeable adhesion when dry. In sensory evaluation, it demonstrates good resilience, but like gellan gum, in terms of texture, it is too soft, although not as smooth as gellan gum.

[0081] As shown in Comparative Examples 1-6 and 1-7, when glucomannan is combined with other binding materials, it exhibits good shape retention during cutting, but the adhesion during drying is not improved. Although the sensory evaluation shows that the hardness and elastic strength are weaker compared to glucomannan alone, they are still strong, and the recovery performance is also poor.

[0082] Based on the above results, the combination of glucomannan and gellan gum is the best adhesive material.

[0083] <Experiment 2> Study on the proportions of glucomannan and gellan gum

[0084] (Example 2-1)

[0085] Except for using 21g of glucomannan and 4g of gellan gum as the binding materials, dried meat protein processed food samples were prepared according to the method of Example 1-1.

[0086] (Example 2-2)

[0087] Except for setting the binding material to 8g of glucomannan and 17g of gellan gum, dried meat protein processed food samples were prepared according to the method of Example 1-1.

[0088] (Examples 2-3)

[0089] Except for setting the binding materials as 10g glucomannan and 10g gellan gum, dried meat protein processed food samples were prepared according to the method of Example 1-1.

[0090] (Examples 2-4)

[0091] Except for setting the binding material to 30g glucomannan and 10g gellan gum, dried meat protein processed food samples were prepared according to the method of Example 1-1.

[0092] (Examples 2-5)

[0093] Except for setting the binding material to 12g glucomannan and 8g gellan gum, dried meat protein processed food samples were prepared according to the method of Example 1-1.

[0094] (Examples 2-6)

[0095] Except for using 24g of glucomannan and 16g of gellan gum as the binding materials, dried meat-like protein processed food samples were prepared according to the method of Example 1-1.

[0096] (Comparative Example 2-1)

[0097] Except for setting the binding material to 5g of glucomannan and 10g of gellan gum, dried meat protein processed food samples were prepared according to the method of Example 1-1.

[0098] (Comparative Example 2-2)

[0099] Except for using 40g of glucomannan and 10g of gellan gum as the binding materials, dried meat protein processed food samples were prepared according to the method of Example 1-1.

[0100] (Comparative Examples 2-3)

[0101] Except for setting the binding material to 6g of glucomannan and 4g of gellan gum, dried meat protein processed food samples were prepared according to the method of Example 1-1.

[0102] (Comparative Examples 2-4)

[0103] Except for setting the binding material to 30g glucomannan and 20g gellan gum, dried meat protein processed food samples were prepared according to the method of Example 1-1.

[0104] Experiment 2 was evaluated in the same manner as Experiment 1. Furthermore, for Experiment 2, based on the solid content (g) in the preform, the solid content (%) of the tissue-derived plant protein, glucomannan, and gellan gum relative to the total solid content of the dried meat-like protein processed food were calculated. The preform formulations for Experiment 2 are shown in Tables 3, 4, and 5 below, and the evaluation results are shown in Table 6 below.

[0105] [Table 3]

[0106]

[0107] [Table 4]

[0108]

[0109] [Table 5]

[0110]

[0111] [Table 6]

[0112]

[0113] As shown in Comparative Examples 1-1, 1-2, 1-1, 2-1, and 2-2, the amount of binder material in the preform was fixed at 25g, and the ratio of glucomannan to gellan gum was studied. The results showed that a higher glucomannan ratio resulted in better shape retention, but poorer adhesion, a hard texture similar to konjac gel, and poorer resilience. Conversely, a higher gellan gum ratio resulted in better resilience, but poorer shape retention and adhesion, and a softer texture. Therefore, it can be considered that the preferred ratio of glucomannan to gellan gum is approximately in the range of 5:1 to 1:2.

[0114] As shown in Comparative Examples 2-1, 2-2, 1-1, 2-3, and 2-4, the amount of gellan gum in the preform was fixed at 10g, and the amount of glucomannan was investigated. The results showed that if the amount of glucomannan decreased, the resilience improved, but the shape retention and adhesion decreased, and the texture became softer. If the amount of glucomannan increased, the shape retention improved, but the adhesion and resilience decreased, and the texture became hard, like konjac gel. Considering the results of Experiment 2-2, the preferred content of glucomannan in the preform was 0.8–3.0% by weight (2.6–9.3% by weight as a solid component).

[0115] As shown in Comparative Examples 2-3, 2-4, 1-1, 2-5, and 2-6, the ratio of glucomannan to gellan gum was fixed at 3:2. The content of the binder material was studied. The results showed that if the content of the binder material increased, the shape retention became better, but the resilience was poor and the texture became harder. If the content of the binder material decreased, the resilience became better, but the shape retention was poor and the texture became softer. Comparing Example 2-4 with Comparative Example 2-4, it can be considered that even if the content of glucomannan in the blank is 3% by weight, the total content of the binder material in one of Comparative Examples 2-4 is as high as 5% by weight, which will affect the resilience and texture. Therefore, it is considered that the content of the binder material contained in the blank should preferably be 4% by weight or less (12.4% by weight or less as a solid component).

[0116] <Experiment 3> Study on the amount of tissue-like plant protein

[0117] (Example 3-1)

[0118] Except for setting the amount of textured plant protein to 200g, dried meat-like protein processed food samples were prepared according to the method of Example 1-1.

[0119] (Example 3-2)

[0120] Except for setting the amount of textured plant protein to 700g, dried meat-like protein processed food samples were prepared according to the method of Example 1-1.

[0121] (Comparative Example 3-1)

[0122] Except for setting the amount of textured plant protein to 100g, dried meat-like protein processed food samples were prepared according to the method of Example 1-1.

[0123] (Comparative Example 3-2)

[0124] Except for setting the amount of textured plant protein to 1000g, dried meat-like protein processed food samples were prepared according to the method of Example 1-1.

[0125] Experiment 3 was evaluated in the same manner as Experiment 2. The blank fits for Experiment 3 are shown in Table 7 below, and the evaluation results are shown in Table 8 below.

[0126] [Table 7]

[0127]

[0128] [Table 8]

[0129]

[0130] The results of Experiment 3 showed that reducing the amount of textured plant protein resulted in a decrease in the total solids weight of the raw material, an increase in the water content, and a near-gel-like consistency, improving shape retention. However, the texture was not meat-like, but rather a soft konjac gel-like consistency. Conversely, increasing the amount of textured plant protein resulted in an increase in the total solids weight of the raw material, a decrease in the water content, and a reduction in the binder material content. Consequently, shape retention was poor, and although the material recovered, it resulted in a choking texture that did not resemble meat. Therefore, it is considered that the preferred solids content of textured plant protein in the raw material is 10.0–22.5% by weight, with a range of 40.0–70.0% by weight.

[0131] Furthermore, if the moisture content in the billet increases, the total solids content of the billet decreases, making it difficult to incorporate sufficient textured plant protein. Conversely, if the moisture content in the billet decreases, the total solids content of the billet increases, thus requiring a large amount of textured plant protein to be incorporated. Therefore, it is considered that the appropriate moisture content of the billet is approximately 68.0 to 75.0% by weight.

Claims

1. A dried meat-like protein processed food, characterized in that, The solid content from tissue-like plant proteins ranges from 40.0% to 70.0% by weight, the solid content from glucomannan ranges from 2.6% to 9.3% by weight, and the solid content from gellan gum ranges from 1.3% to 5.5% by weight. The total solid content from glucomannan and gellan gum is 4.9% to 12.4% by weight.

2. A method for manufacturing a dried meat-like protein processed food, characterized in that, The manufacturing method includes: The blank-making process involves mixing blank raw materials, including textured plant protein, glucomannan, gellan gum, and water, to create blanks. The heating process involves heating and solidifying the billet obtained from the billet making process. The freezing process involves freezing the billet that has been heated and solidified by the heating process; and The drying process involves vacuum freeze-drying the billet that has been frozen in the freezing process. Wherein, relative to the weight of the blank, The solid content of the tissue-like plant protein is 10.0% to 22.5% by weight. The content of the glucomannan is 0.8% to 3.0% by weight. The content of gellan gum is 0.4% to 1.7% by weight. The total content of the glucomannan and the gellan gum is 1.8% to 4.0% by weight. The moisture content of the billet is 68.0% to 75.0% by weight.

3. The method for manufacturing dried meat-like protein processed food according to claim 2, characterized in that, The ratio of glucomannan to gellan gum in the preform is 5:1 to 1:2.

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