Meat-like protein material, method for producing meat-like protein material, meat-like food containing meat-like protein material, additive, and use of composition

Abstract

To provide a meat-like protein material in which "squeakiness" is reduced without impairing mouthfeel or flavor similar to that of meat, gluten being used as the main raw material.SOLUTION: A meat-like protein material contains gluten, and also contains, per 100 pts.mass of the gluten, 0.2-3 pts.mass of dietary fiber derived from wheat kernel, 0.08-0.7 pts.mass of a protein other than gluten derived from wheat kernel, and 2.5-20 pts.mass of a vegetable protein or animal protein other than protein derived from wheat, wherein the vegetable protein is at least one selected from the group consisting of pea protein, fava bean protein, chickpea protein, and pumpkin seed protein, and the animal protein is at least one selected from the group consisting of whey protein and egg white protein.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a meat-like protein material, a method for producing the meat-like protein material and uses of meat-like foods, additives and compositions comprising the meat-like protein material. [Background technology]

[0002] In recent years, meat-free plant-based alternatives have been attracting attention and demand is increasing against the backdrop of growing health consciousness and environmental issues. In particular, processed foods containing minced meat such as hamburger steaks are widely consumed. These products are processed to have a texture as close as possible to that of livestock meat by mixing soy protein, wheat protein, konjac, or soybean pulp instead of meat.

[0003] When wheat protein is used as the main raw material, the manufacturing method involves adding reducing agents, salts, starch, etc. to raw gluten to partially destroy the gluten network structure, granulating it, and then fixing the structure with hot water, etc. However, when dried, it is difficult to restore with water, has a rubber-like texture that is far from meat, and has defects in structure and gluten odor, so it is not essentially expected to be used as a meat-like food. In addition, the products on the market are used in a frozen state, and a freezer is required for storage and a thawing process is required for use, so there are also defects in terms of storage and workability (Non-patent document: New Protein Material, Masahiko Terashima, Journal of the Japanese Society of Home Economics, Vol. 41, No. 2, p. 157-163 (1990)). Therefore, by mixing wheat protein with a by-product (hereinafter referred to as the by-product) obtained from starch waste liquid generated during the wheat protein and starch production process, the inventor discovered a meat-like protein material with a texture and flavor similar to that of meat (Patent Document 1: JP 2022-184476 A). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2022-184476 A [Non-patent literature]

[0005] [Non-Patent Document 1] New Protein Materials Masahiko Terashima Journal of the Japanese Society of Home Economics Vol.41 No.2 p157~163 (1990) Summary of the Invention [Problem to be solved by the invention]

[0006] However, the meat-like protein material described in Patent Document 1 has a problem of generating a "crunchy sensation" when eaten, and there is still room for improvement. Here, the "crunchy sensation" refers to the rough sensation caused by the meat-like protein material touching the teeth when chewed, and an uncomfortable popping sound caused by the internal structure of the meat-like protein material breaking down. The present invention has been made in consideration of the above circumstances, and has an objective of providing a meat-like protein material that uses gluten as a main ingredient and has a texture and flavor similar to meat while reducing the "squeakiness." [Means for solving the problem]

[0007] The present invention provides a meat-like protein material comprising: gluten; and, relative to 100 parts by mass of the gluten, 0.2 to 3 parts by mass of wheat grain-derived dietary fiber, 0.08 to 0.7 parts by mass of a wheat grain-derived protein other than the gluten, and 2.5 to 20 parts by mass of a vegetable protein or animal protein other than a wheat-derived protein, wherein the vegetable protein is at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein is at least one selected from the group consisting of whey protein and egg white protein. Effect of the Invention

[0008] The present invention provides a meat-like protein material that has a texture and flavor similar to that of livestock meat while reducing the "squeakiness." DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] The meat-like protein material of this embodiment comprises gluten, and, relative to 100 parts by mass of the gluten, 0.2 to 3 parts by mass of wheat kernel-derived dietary fiber, 0.08 to 0.7 parts by mass of a wheat kernel-derived protein other than the gluten, and 2.5 to 20 parts by mass of a vegetable protein or animal protein other than a wheat-derived protein, wherein the vegetable protein is at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein is at least one selected from the group consisting of whey protein and egg white protein. In this embodiment, the amount of vegetable or animal protein is preferably 4 to 20 parts by mass. In this embodiment, the amount of vegetable or animal protein is more preferably 9 to 18.5 parts by mass.

[0010] In this embodiment, there is also provided a meat-like protein material comprising flour containing gluten, dietary fiber derived from wheat grains, and a protein other than gluten, the flour comprising at least one grain flour selected from the group consisting of whole wheat wheat flour, wheat germ, and wheat bran, and at least one vegetable or animal protein other than a wheat-derived protein, the vegetable protein being at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein being at least one selected from the group consisting of whey protein and egg white protein, and comprising 0.2 to 3 parts by mass of wheat grain-derived dietary fiber, 0.08 to 0.7 parts by mass of wheat grain-derived protein other than gluten, and 2.5 to 20 parts by mass of the vegetable or animal protein, relative to 100 parts by mass of gluten. In this embodiment, the amount of vegetable or animal protein is preferably 4 to 20 parts by mass. In this embodiment, the amount of vegetable or animal protein is more preferably 9 to 18.5 parts by mass.

[0011] In this embodiment, there is also provided a method for producing a meat-like protein material, the method including the steps of: mixing gluten; 0.2 to 3 parts by mass of wheat grain-derived dietary fiber; 0.08 to 0.7 parts by mass of a wheat grain-derived protein other than the gluten; and 2.5 to 20 parts by mass of a vegetable protein or an animal protein other than a wheat-derived protein, relative to 100 parts by mass of the gluten; heating and coagulating the mixture obtained in the mixing step; and drying the heat-coagulated product obtained in the heat-coagulating step, wherein the vegetable protein is at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein is at least one selected from the group consisting of whey protein and egg white protein.

[0012] In this embodiment, there is also provided a method for producing a meat-like protein material, the method including the steps of: mixing at least one flour selected from the group consisting of whole wheat flour, wheat germ, and wheat bran with at least one vegetable or animal protein other than wheat-derived protein; heating and coagulating the mixture obtained in the mixing step; and drying the heat-coagulated product obtained in the heat-coagulating step, the vegetable protein being at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein; and the animal protein being at least one selected from the group consisting of whey protein and egg white protein, the method including, relative to 100 parts by mass of gluten, 0.2 to 3 parts by mass of wheat grain-derived dietary fiber, 0.08 to 0.7 parts by mass of wheat grain-derived protein other than gluten, and 2.5 to 20 parts by mass of vegetable or animal protein.

[0013] In this embodiment, the present invention relates to a flour containing gluten, and 0.2 to 3 parts by mass of dietary fiber derived from wheat kernels, 0.08 to 0.7 parts by mass of a protein other than the gluten derived from wheat kernels, and 2.5 to 20 parts by mass of a vegetable protein or an animal protein other than a protein derived from wheat, relative to 100 parts by mass of the gluten, the vegetable protein being at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein being at least one selected from the group consisting of whey protein and egg white protein, or the flour containing dietary fiber derived from wheat kernels and a protein other than gluten, the flour containing gluten and whole wheat The present invention also provides a meat-like food comprising a meat-like protein material containing at least one grain flour selected from the group consisting of wheat flour, wheat germ, and wheat bran, and at least one vegetable or animal protein other than wheat-derived protein, wherein the vegetable protein is at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein is at least one selected from the group consisting of whey protein and egg white protein, and containing, per 100 parts by mass of gluten, 0.2 to 3 parts by mass of wheat kernel-derived dietary fiber, 0.08 to 0.7 parts by mass of wheat kernel-derived protein other than gluten, and 2.5 to 20 parts by mass of vegetable or animal protein.

[0014] In this embodiment, to produce a meat-like protein material containing gluten, an additive is also provided which contains dietary fiber derived from wheat kernels, a protein derived from wheat kernels other than the gluten, and a vegetable protein or animal protein other than a protein derived from wheat in a mass ratio of 0.2-3:0.08-0.7:2.5-20, wherein the vegetable protein is at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein is at least one selected from the group consisting of whey protein and egg white protein.

[0015] In this embodiment, there is also provided use of a composition for producing a meat-like protein material containing gluten, the composition containing wheat grain-derived dietary fiber, a wheat grain-derived protein other than the gluten, and a vegetable protein or animal protein other than a wheat-derived protein in a mass ratio of 0.2-3:0.08-0.7:2.5-20, wherein the vegetable protein is at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein is at least one selected from the group consisting of whey protein and egg white protein.

[0016] Without being bound by theory, it is presumed that dietary fiber derived from wheat kernels and proteins derived from wheat kernels other than gluten interact with glutenin and gliadin, the main components of gluten, to form fine fibers in gluten and organize them, thereby providing meat-like hardness, elasticity, and crispness. In addition, it is presumed that a specific protein selected from vegetable proteins or animal proteins is incorporated into the above-mentioned organized structure to strengthen the tissue structure while weakening the frictional resistance within the tissue, improving the sliding between the teeth and tissues that occurs during mastication, reducing the creaking sensation, and improving the texture.

[0017] An embodiment of the present invention will be described below. The configurations described in the following description are merely examples, and the scope of the present invention is not limited to those described in the following description.

[0018] Meat-like protein ingredients The meat-like protein material of the present embodiment comprises gluten, and, relative to 100 parts by mass of the gluten, 0.2 to 3 parts by mass of wheat kernel-derived dietary fiber, 0.08 to 0.7 parts by mass of a wheat kernel-derived protein other than the gluten, and 2.5 to 20 parts by mass of a vegetable protein or animal protein other than a wheat-derived protein, wherein the vegetable protein is at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein is at least one selected from the group consisting of whey protein and egg white protein. One aspect of the meat-like protein material of the present embodiment is a flour containing gluten, dietary fiber derived from wheat grains, and a protein other than gluten, the flour containing at least one flour selected from the group consisting of whole wheat wheat flour, wheat germ, and wheat bran, and at least one vegetable or animal protein other than a wheat-derived protein, the vegetable protein being at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein being at least one selected from the group consisting of whey protein and egg white protein, and the flour containing 0.2 to 3 parts by mass of wheat grain-derived dietary fiber, 0.08 to 0.7 parts by mass of wheat grain-derived protein other than gluten, and 2.5 to 20 parts by mass of the vegetable or animal protein, relative to 100 parts by mass of gluten. The components of the meat-like protein material of this embodiment, its physical properties and production method, and uses of the meat-like food, additives, and composition containing it will be described below.

[0019] Gluten, which is the main component of the meat-like protein material of this embodiment, is generally a viscoelastic body having a three-dimensional network formed by the hydration and interaction of glutelin proteins and prolamin proteins in seed proteins contained in cereals. Glutelin proteins and prolamin proteins are contained in wheat, barley, rye, oats, etc., and gluten obtained from these can be used in the present invention. Among these, wheat gluten derived from wheat is preferable as gluten because glutenin, a glutelin protein, and gliadin, a prolamin protein, account for about 80% of the protein contained in the starch layer and endosperm of wheat grains, which is advantageous for gluten production, industrial production technology has been established and it is easy to obtain, and excellent effects as a meat-like protein material can be obtained. Gluten can be obtained, for example, by adding water to wheat flour, barley flour, rye flour, or oat flour, kneading the mixture to obtain dough, and then washing off starch and water-soluble components with a large amount of water. Industrially, examples of gluten include wheat protein obtained by known methods such as flash drying, spray drying, drum drying, freeze drying, and vacuum drying; and hydrated gluten (raw gluten) obtained by known methods such as the Martin method, batter method, hydrocyclone method, Alfa-Laval method, and Tricanter method. The Martin method and batter method are recognized as common manufacturing methods for producing wheat gluten. Dry gluten (powdered gluten) can be obtained by drying and pulverizing raw gluten by known methods.

[0020] Dietary fiber is a resistant component contained in food that is difficult to digest by human digestive enzymes. The protein other than gluten derived from wheat kernels is preferably derived from at least one selected from the group consisting of albumins and globulins derived from wheat. The dietary fiber derived from wheat grains and the protein derived from wheat grains other than gluten are derived from, for example, whole wheat flour, wheat bran, wheat germ, wheat flour, etc. In this embodiment, it is preferable that the protein is derived from at least one selected from the group consisting of whole wheat flour, wheat bran, and wheat germ. The flour containing dietary fiber derived from wheat grains and proteins other than gluten is, for example, whole wheat flour, wheat bran, wheat germ, wheat flour, etc. In this embodiment, it is preferable that the flour is at least one selected from the group consisting of whole wheat flour, wheat germ, and wheat bran. In addition, wheat grain-derived dietary fiber and wheat grain-derived proteins other than gluten are contained in discharged liquids such as crude starch milk that are generated when wheat protein or wheat flour starch is produced using wheat as a raw material, and these can also be used. These discharged liquids are usually discarded, so by recovering and reusing them, there are advantages such as effective use of resources and cost reduction. These recovered materials are called by-products of the wheat protein or wheat flour starch production process. For example, red cake and white cake.

[0021] The content of dietary fiber derived from wheat kernels is 0.2 to 3 parts by mass, preferably 1 to 3 parts by mass, per 100 parts by mass of gluten. The content of protein derived from wheat kernels other than gluten is 0.08 to 0.7 parts by mass, preferably 0.1 to 10 parts by mass, per 100 parts by mass of gluten. 0.7 parts by mass.

[0022] Whole wheat flour is a powder made from the components of raw grains. For example, whole wheat flour can be obtained by optionally conditioning selected wheat grains and germs in the milling process, and grinding all of the endosperm and the outer layers (aleurone layer and husk) and germ without separating them using an impact grinder such as a pin mill or jet mill. The whole wheat flour may be produced using the above-mentioned manufacturing method, or may be commercially available. Examples of commercially available whole wheat flour include "Superfine Hard" and "Superfine Soft" (both derived from wheat grains, manufactured by Nisshin Flour Milling Co., Ltd.).

[0023] Wheat bran is the outer layer of wheat grains. Wheat bran can be the remainder of wheat grains that is produced during the general wheat flour manufacturing process after removing the endosperm and germ, and can be of any composition or manufacturing process. The wheat bran used can be obtained by milling wheat grains and separating and refining them, or a commercially available wheat bran product can be used. For example, the wheat bran product "Wheat Bran P" (Nissin Flour Milling Co., Ltd.) can be mentioned.

[0024] Wheat germ refers to the embryo of a wheat kernel. In this embodiment, roasted wheat germ is preferable. The roasted wheat germ may be either a defatted product or an undefatted product, so long as it is finely ground, and commercially available roasted wheat germ (ground product) can be used as appropriate. The roasted wheat germ is preferably finely ground to 40 mesh or less. Commercially available wheat germ products may be used. For example, wheat germ product "Hygy B" (Nissin Flour Milling Co., Ltd.) ) etc.

[0025] [Table 1] Table 1 shows examples of the chemical composition of whole wheat flour, wheat germ, and wheat bran.

[0026] In this embodiment, the vegetable protein other than wheat protein is preferably pea protein, broad bean protein, chickpea protein or pumpkin seed protein, and more preferably pumpkin seed protein. Other examples of vegetable proteins include proteins derived from beans and grains. Examples of vegetable proteins include, but are not limited to, vegetable proteins derived from soybeans, mung beans, peanuts, rubinas, pigeon peas, sword beans, wild beans, kidney beans, adzuki beans, cowpeas, lentils, carob, oats, barley, rye, rice, corn, chia, quinoa, alfalfa, hemp, almonds, cashew nuts, walnuts, hazelnuts, Brazil nuts, pistachios, coconuts, grape seeds, red kidney beans, black beans, etc. These vegetable proteins may be included in the present invention as long as they do not impair the effects of the present invention. It is preferable that the vegetable protein is denatured during heat coagulation or drying by heating. The vegetable protein may include globular proteins. Globular proteins are one of two major classifications of proteins that are shaped like a sphere. Globular proteins are more susceptible to denaturation by heat and other factors than fibrous proteins, and this denaturation is thought to be involved in the reduction of the squeaky feeling.

[0027] The animal protein is an animal protein containing albumin. Examples include whey protein, egg white protein, fish-derived protein, and other animal proteins. In the present embodiment, the animal protein is preferably whey protein or egg white protein, and more preferably whey protein is derived from cows and egg white protein is derived from chickens. Albumin, an animal protein, is named after the main protein in egg white, which accounts for about 65% of the protein in the egg white, and is used as a general term for proteins that have similar biochemical properties. Examples of proteins that contain albumin include whey protein and egg white protein. It is preferable that the animal protein is denatured when it is coagulated by heating or dried by heating. Preferably the animal protein comprises a globular protein. Globular proteins are one of two major classifications of proteins that are shaped like a sphere. Globular proteins are more susceptible to denaturation by heat and other factors than fibrous proteins, and this denaturation is thought to be involved in the reduction of the squeaky feeling.

[0028] In this embodiment, the preferred content of vegetable protein or animal protein in the meat-like protein material for improving the texture is 2.5 to 20 parts by mass relative to 100 parts by mass of gluten. More preferably, it is 4 to 20 parts by mass, and particularly preferably, it is 9 to 18.5 parts by mass. If the blending amount is less than 2.5 parts by mass relative to 100 parts by mass of gluten, the friction resistance in the tissue is not suppressed, and the sliding between the teeth and the tissue during mastication may be poor, resulting in a texture with a strong creaking feeling. In addition, if the blending amount is more than 20 parts by mass relative to 100 parts by mass of gluten, the flavor and texture derived from the material may be imparted.

[0029] As long as the content of the vegetable protein or the animal protein falls within the above range, one kind may be used alone, or two or more kinds may be used, or a vegetable protein and an animal protein may be used in combination.

[0030] There are no particular limitations on the other raw materials other than the above raw materials, and other raw materials can be added according to the purpose of the product to be manufactured as long as the texture and flavor of the meat-like food are not impaired. For example, various seasonings and oils and fats can be added to give the meat-like food material a flavor. Furthermore, in order to strengthen the hardness and elasticity of the meat-like food, various food additives can be added, such as salt, calcium lactate, calcium gluconate, calcined calcium, antioxidants such as phytic acid and ascorbic acid, various salts such as tripolyphosphate, enzymes such as transglutaminase and glucose oxidase, amino acids such as arginine and protein hydrolysates, peptides, yeast extracts with a high content of glutathione, carrageenan and alginic acid that easily form complexes with proteins, pectin, ionic polysaccharides such as chitin, and their decomposition products such as chitosan, thickening polysaccharides such as methylcellulose that form gels by heating, processed starches, spices, etc. can be used as necessary.

[0031] The meat-like protein material of this embodiment has a water absorption capacity of 300 to 400% by mass based on the dry weight. The water absorption capacity indicates the degree to which the meat-like protein material can absorb and retain water relative to its dry mass, and a specific method for measuring this is described in the Examples.

[0032] Moreover, the meat-like protein material of this embodiment preferably has a porous structure with irregularities on its surface, and furthermore, this structure may contain a fine network structure (fibrous material). The water absorption capacity of the meat-like protein material of this embodiment is preferably 300 to 340% by mass. If the water absorption capacity of the meat-like protein material of this embodiment is less than 300% by mass, particularly less than 270% by mass, the absorption rate of seasonings will be low and seasonings may not be properly applied during cooking. Furthermore, if the water absorption capacity of the meat-like protein material exceeds 400% by mass, the strength of the meat-like protein material will weaken, the tissue structure will change again, and a texture containing a lot of moisture (soggy) will result, which may make it unsuitable for some dishes. The meat-like protein material of the present embodiment may be in a dried state, may be in an undried state, or may be in a state other than these states. The meat-like protein material of the present embodiment is preferably in a dried state, and particularly preferably in a state dried under conditions of 80°C to 95°C as described below. The dry state of the meat-like protein material of this embodiment is a state in which the moisture content is 10% or less, preferably a state in which the moisture content is 8% or less, and particularly preferably a state in which the moisture content is 3 to 6%.

[0033] Manufacturing method of meat-like protein material The method for producing a meat-like protein material of the present embodiment includes the steps of: mixing gluten; 0.2 to 3 parts by mass of wheat grain-derived dietary fiber; 0.08 to 0.7 parts by mass of a wheat grain-derived protein other than the gluten; and 2.5 to 20 parts by mass of a vegetable protein or an animal protein other than a wheat-derived protein, relative to 100 parts by mass of the gluten; heating and coagulating the mixture obtained from the mixing step; and drying the heat-coagulated product obtained from the heat-coagulating step, wherein the vegetable protein is at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein is at least one selected from the group consisting of whey protein and egg white protein. In one aspect of the method for producing a meat-like protein material of the present embodiment, the method includes the steps of mixing at least one flour selected from the group consisting of whole wheat flour, wheat germ, and wheat bran, which contains gluten, dietary fiber derived from wheat grains, and a protein other than gluten, with at least one vegetable or animal protein other than wheat-derived protein, heating and coagulating the mixture obtained from the mixing step, and drying the heat-coagulated product obtained from the heat-coagulating step, wherein the vegetable protein is at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein is at least one selected from the group consisting of whey protein and egg white protein, and the method is characterized in that the method contains 0.2 to 3 parts by mass of dietary fiber derived from wheat grains, 0.08 to 0.7 parts by mass of protein derived from wheat grains other than gluten, and 2.5 to 20 parts by mass of vegetable or animal protein, relative to 100 parts by mass of gluten. Details of the components and mass ratios are as described in the meat-like protein material.

[0034] Gluten is mixed with a specific amount of dietary fiber derived from wheat kernels, wheat kernel proteins other than gluten, and vegetable or animal proteins. Grain flour containing gluten, dietary fiber derived from wheat kernels, and proteins other than gluten is mixed with vegetable or animal protein. For mixing, a known mixer used in food processing, particularly a mixer capable of mixing high viscosity materials, can be used, such as a food cutter, a Stephan cutter, or a twin-screw kneading extruder. The mixing conditions may be appropriately set depending on the mixer used, the type of raw materials, the processing amount, etc. For example, the processing time is usually 90 seconds or less when the mixer is a high-speed food cutter, and usually about 10 to 60 minutes when the mixer is a low-speed kneader. If the mixing is too long and excessive, the viscoelasticity specific to gluten will be expressed, making drying and reconstitution difficult, whereas if the mixing is too short, the dough will have low binding properties and it may be difficult to obtain materials of the desired size. The mixing temperature is below the denaturation limit temperature of gluten, usually below 60°C, preferably below 50°C, the lower limit being about 10°C.

[0035] When wheat flour starch is used as a material containing wheat grain-derived dietary fiber and wheat grain-derived protein other than gluten, it is preferable to add a starch-degrading enzyme such as amylase. The amount of amylase to be added may be an amount that can degrade the starch in the wheat flour starch, for example, in the case of an amylase with an enzyme activity of 30,000 units / g, the amount is about 0.06 to 6 parts by mass, preferably about 0.2 to 2 parts by mass, per 100 parts by mass of gluten. By adding amylolytic enzymes to hydrolyze and remove starch, it is possible to avoid the adverse effects on texture caused by gelatinized starch and the reduction in drying efficiency during production.

[0036] The raw material mixture obtained by mixing is molded into a desired shape such as granules, sheets, block meat, diced meat, etc. For the molding, a known molding device or mold such as a meat chopper used in food processing can be used, and the conditions may be appropriately set depending on the molding device used, the processing amount, etc.

[0037] The molded mixture is heated and solidified. For the heat solidification, a known device used in food processing can be used. Examples of the method include a method of putting the raw material mixture into hot water, steam heating, microwave heating, twin-screw extruder cooking, etc. The temperature condition is preferably 50 to 120°C, and more preferably 80 to 95°C in order to prevent the oxidation of lipids contained in wheat protein as much as possible.

[0038] By introducing a drying process, it is possible to obtain a texture that is closer to that of livestock meat by taking advantage of the protein denaturation effect that occurs during drying. For drying, a known drying device used in food processing can be used. The drying temperature is preferably 50 to 120°C, and more preferably 80 to 95°C in order to prevent the progression of oxidation of lipids contained in wheat protein as much as possible.

[0039] The meat-like food of this embodiment includes the meat-like protein material of the present invention. The shape of the meat-like food is not particularly limited, and it can be processed into a desired shape depending on the application (cooking). For example, it can be processed into a shape for steak meat or cutlet meat with a thickness of about 15 mm or more, a shape for stew such as curry or stew with a side length of about 15 mm or more, a shape for fried chicken, nuggets, grilled meat, or minced meat. For such processing, known devices and methods can be used. The meat-like food of this embodiment includes processed foods processed using the meat-like protein material of the present invention. For example, the meat-like protein material of the present invention processed into a minced form can be obtained by processing and cooking it together with other ingredients into a desired shape. Specific examples include meatballs, hamburger steaks, steamed buns, dumplings, shumai, minced cutlets, fried chicken, nuggets, and patties. The meat-like protein material of the present invention is a replacement for original meat, and the replacement may be total or partial. In other words, the processed food may contain both original meat and the meat-like protein material of the present invention. The meat-like food product of this embodiment is also suitable for freezing and storage, and even after thawing, it is possible to maintain the texture and the effect of reducing the squeaky feeling. The meat-like food of the present embodiment contains a meat-like protein material, but does not intend to exclude the incorporation of other ingredients. The incorporation of other ingredients is not particularly limited and can be appropriately selected depending on the type of meat-like food.

[0040] The additive of this embodiment is an additive for producing a meat-like protein material containing gluten, which contains wheat kernel-derived dietary fiber, wheat kernel-derived protein other than gluten, and vegetable protein or animal protein other than wheat-derived protein in a mass ratio of 0.2-3:0.08-0.7:2.5-20, the vegetable protein being at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein being at least one selected from the group consisting of whey protein and egg white protein. Details of the components are as described in the meat-like protein material. The mass ratio in the additives of the present embodiment is preferably 1-3:0.1-0.7:4-20, and more preferably 1-3:0.1-0.7:9-18.5. The components in the additive of this embodiment are dietary fiber derived from wheat kernels, dietary fiber derived from wheat kernels, and vegetable protein or animal protein other than wheat-derived protein, and examples of materials include flour containing dietary fiber derived from wheat kernels and protein other than gluten, such as at least one of whole wheat flour, wheat bran, and wheat germ, and at least one vegetable or animal protein other than wheat-derived protein, as long as the above mass ratio is satisfied.

[0041] The use of the composition of this embodiment is for producing a meat-like protein material containing gluten, the composition contains dietary fiber derived from wheat kernels, a protein derived from wheat kernels other than the gluten, and a vegetable protein or animal protein other than a protein derived from wheat in a mass ratio of 0.2-3:0.08-0.7:2.5-20, the vegetable protein being at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein being at least one selected from the group consisting of whey protein and egg white protein. Details of the components and mass ratios are as described in the meat-like protein material and additives. EXAMPLES

[0042] Creating raw gluten 100 parts by mass of wheat protein (product name: Powdered Wheat Protein Fumerit A2, manufactured by Nagata Sangyo Co., Ltd.) as a gluten raw material was added to 200 parts by mass of water, and mixed at 1500 rpm for 120 seconds using a food processor (model: ROBOT COUPE S type R-100, manufactured by Robot Coupe) to obtain a paste-like mixture ("fresh gluten", hereinafter also referred to as "paste").

[0043] Preparation and evaluation of meat-like protein materials Example 1 To 100 parts by mass of the paste (containing 33% by mass of gluten), 2 parts by mass of wheat bran (water content 3.3% by mass, dietary fiber content 35.3% by mass, gluten content 20.6% by mass, protein content other than gluten 3.6% by mass: Table 1), 1 part by mass of pea protein (product name: Pea Protein PP-CS, manufactured by Organo Foodtech Co., Ltd.) (2.96 parts by mass per 100 parts by mass of gluten) and 0.1 parts by mass of α-amylase (derived from Bacillus Subtilis, enzyme activity: 30,000 units / g, manufactured by Nagase & Co., Ltd., product name: Spitase CP-3) were added, and the mixture was mixed for 50 seconds at 1500 rpm using a food processor (manufactured by Robocoupe, model: ROBOTCOUPE S type R-100). The resulting mixture was passed through a meat chopper (Kitazawa Sangyo Co., Ltd., model: C-12A, outlet diameter φ3 mm), then placed in a boiling tank and boiled for 30 minutes at a temperature of 98° C. The resulting boiled product was cooled with running water and dehydrated to a moisture content of about 60%, and then dried at a temperature of 95° C. for 60 minutes using a constant temperature dryer (Masuda Rika Kogyo Co., Ltd., model: DRYINGOVEN SA-46) to obtain about 96 g of a meat-like protein material.

[0044] Example 2 About 98 g of a meat-like protein material was obtained in the same manner as in Example 1, except that 1.5 parts by mass of pea protein (4.45 parts by mass per 100 parts by mass of gluten) was added.

[0045] Example 3 About 97 g of a meat-like protein material was obtained in the same manner as in Example 1, except that 2 parts by mass of pea protein (5.93 parts by mass per 100 parts by mass of gluten) was added.

[0046] Example 4 About 104 g of a meat-like protein material was obtained in the same manner as in Example 1, except that 4 parts by mass of pea protein (11.9 parts by mass per 100 parts by mass of gluten) was added.

[0047] Example 5 About 107 g of a meat-like protein material was obtained in the same manner as in Example 1, except that 6 parts by mass of pea protein (17.8 parts by mass per 100 parts by mass of gluten) was added. Example 6 About 109 g of a meat-like protein material was obtained in the same manner as in Example 1, except that 6.5 parts by mass of pea protein (19.3 parts by mass per 100 parts by mass of gluten) was added.

[0048] Comparative Example 1 About 93 g of a meat-like protein material was obtained in the same manner as in Example 1, except that pea protein was not used.

[0049] Comparative Example 2 About 109 g of a meat-like protein material was obtained in the same manner as in Example 1, except that 7 parts by mass of pea protein (20.7 parts by mass per 100 parts by mass of gluten) was added.

[0050] Comparative Example 3 About 108 g of a meat-like protein material was obtained in the same manner as in Example 1, except that 8 parts by mass of pea protein (23.7 parts by mass per 100 parts by mass of gluten) was added.

[0051] The meat-like protein materials of Examples 1 to 6 and Comparative Examples 1 to 3 were evaluated for texture, crunchiness, flavor and water absorbency, and the obtained results were comprehensively evaluated.

[0052] Evaluation 1: Texture evaluation Five experienced panelists performed a sensory evaluation (score) of the hardness, elasticity, and juiciness of the absorbed material (test product) using the following four-level evaluation criteria. The average score (rounded down to the second decimal point) was used as the evaluation score for texture. The five experienced panelists consisted of development staff (experienced) who develop applications by prototyping noodle, confectionery, bread, and prepared food products, and sales staff (experienced) who taste-evaluate the applications developed by the development staff from a consumer perspective (the same applies to the following evaluations). Evaluation points Evaluation criteria 4. It has a good balance of hardness and elasticity similar to natural meat, and has a juicy texture. 3 Although it is slightly harder than it is springy, it has a juicy texture similar to that of natural meat. 2 It has a juicy texture close to that of natural meat, but is more hard than elastic and has a slightly unnatural texture. 1. It has an unnatural texture that is far from natural meat, being tough and brittle, and it lacks juiciness.

[0053] Rating 2: Creaking Five experienced panelists sensorily evaluated (scored) the squeaky sensation of the absorbed material (test sample) using the following four-level evaluation criteria. The average score (rounded down to the second decimal point) was used as the squeaky sensation evaluation score. Evaluation points Evaluation criteria 4. There is almost no squeaking sensation between the teeth and the meat-like protein material when chewing. 3 When chewing, there is a slight creaking sensation between the teeth and the meat-like protein material. 2 When chewing, there is a fairly strong creaking sensation between the teeth and the meat-like protein material. 1 When chewing, there is a strong squeaking sensation between the teeth and the meat-like protein material.

[0054] Product evaluation 1 (sensory evaluation of meat texture) Total score for texture and crunchiness Rating Total Score ◎ 7.5~8.0 ○ 7.0~7.4 △ 6.0~6.9 × 5.9 or less

[0055] Rating 3: Flavor Five experienced panelists sensorily evaluated (scored) the flavor of the absorbed material (test sample) using the following four-level evaluation criteria. The average score (rounded down to the second decimal point) was used as the evaluation score for texture. Evaluation points Evaluation criteria 4. There is almost no protein smell derived from the raw materials. 3 There is a slight protein smell derived from the ingredients, but it is not too bothersome. 2. There is a protein smell derived from the raw materials. 1. There is a strong protein smell derived from the raw materials.

[0056] Product evaluation 2 (sensory evaluation of flavor) Rating Flavor score ◎ 3.5~4.0 〇 3.0~3.4 △ 2.5~2.9 × 2.4 or less

[0057] Calculation of water absorption rate Approximately 30 g of the meat-like protein material of Examples 1 to 6 and Comparative Examples 1 to 3 was weighed out (weight before water absorption (dry weight) Wb), and the material was placed in a container containing 5 times the mass of water relative to the material and left to stand for 60 minutes. After that, the water was drained in a colander, and the meat-like protein material after water absorption was weighed (weight after water absorption Wa), and the water absorption capacity was calculated using the following formula. Water absorption capacity (mass%)=(Wa / Wb)×100

[0058] comprehensive evaluation Rating Overall rating A: The sum of texture and squeakiness is 7.5 or more and flavor is 3 or more B. The sum of texture and squeakiness is 7 or more and flavor is 3 or more C: Texture and crunchiness are each 2.5 or higher, for a total of 6 or higher, and flavor is 3 or higher D: The sum of texture and squeakiness is 6 or more and flavor is 2.5 or more E: The sum of texture and squeakiness is less than 6 or flavor is less than 2.5

[0059] [Table 2]

[0060] The results in Table 2 reveal the following: (1) When pea protein is not blended or the ratio to gluten is less than 2.5, the chewing sensation is strong and it feels strange as a meat-like food (Example 1 and Comparative Example 1). On the other hand, when the ratio to gluten is more than 20, the flavor derived from the pea protein is strong, which is significantly different from the flavor of meat, the pea protein weakens the tissue formation, the meat grain feeling is weak, the juiciness is inferior, and the texture is far from that of meat (Example 6, Comparative Examples 2 and 3). (2) The meat-like protein material, to which pea protein is appropriately blended, has a strong meat-like texture while the squeakiness is significantly reduced (Examples 1 to 6). (3) Regarding flavor, when the ratio of pea protein to gluten exceeds 20, the protein odor derived from the raw material tends to be felt strongly (Examples 1 to 6 and Comparative Examples 1 to 3). (4) The squeaky feeling tends to be improved when the ratio of pea protein to gluten is 2.5 or more (Examples 1 to 6 and Comparative Examples 1 to 3). Also, it is considered that the squeaky feeling tends to be almost nonexistent when the ratio of pea protein to gluten is 10 or more (Examples 3 to 6, Comparative Examples 2 and 3). (5) Texture tends to be good when the pea protein to gluten ratio is between 2.5 and 20 (Examples 1 to 6). Texture becomes slightly worse when the pea protein to gluten ratio exceeds 21, and tends to become even worse when it exceeds 23.5 (Comparative Examples 2 and 3). This is probably because the water absorption capacity of the meat-like protein material in Comparative Example 3 is about 2 / 3 or less compared to Examples 1 to 3, so the water content in the reconstituted meat-like protein material is low, resulting in a hard texture.

[0061] Preparation and evaluation of meat-like food (meatless hamburger) Example 7 The meat-like protein material obtained in Example 3 was reconstituted with water (water content: about 68%). 89.4 parts by mass of the reconstituted meat-like protein were mixed with 7.3 parts by mass of frozen chopped onion, 1.94 parts by mass of konjac powder (Ina Foods, product name: Ultramannan G5), 3.88 parts by mass of pea starch (Nippon Starch Chemical Co., Ltd., product name: Starch EH), 2.83 parts by mass of powdered soy protein (New Fujipro-SHE), 5.21 parts by mass of powdered wheat protein (Nagata Sangyo Co., Ltd., Fumerit A2), 0.82 parts by mass of wheat fiber (Rettenmeyer Japan Co., Ltd., product name: Vitacel WF600), 11.1 parts by mass of rapeseed oil (Tsuji Oil Mills Co., Ltd., product name: canola oil), 60 parts by mass of water, 4.7 parts by mass of seasoning (sugar (Mitsui Sugar Co., Ltd., product name: white sugar), 4.7 parts by mass of seasoning (SPICE&HERB 5.8 parts by mass of seasoned hamburger (SB Foods Co., Ltd.) was added and mixed for 3 minutes using a mixer (product name: Kenmix Aiko Chef PRO, Aikosha Seisakusho Co., Ltd.) to obtain about 95 g of a mixture. 50 g of the mixture thus obtained was molded into a patty having a diameter of 80 mm and a thickness of 10 mm. Next, the patty thus obtained was cooked (baked) for 3 minutes on each side using a frying pan (outer diameter 280 mm) and an IH cooker to obtain a meatless hamburger steak. The obtained meatless hamburger was allowed to cool, then quickly frozen and stored frozen at -18°C for 3 days.

[0062] Comparative Example 4 A meatless hamburger was obtained in the same manner as in Example 7, except for using the meat-like protein material obtained in Comparative Example 1. The obtained meatless hamburger was frozen and stored in the same manner as in Example 7.

[0063] The meatless hamburger steaks of Example 7 and Comparative Example 4 that had been frozen and stored were heated in a microwave oven (600W) for 2 minutes, and subjected to a sensory evaluation for the following items, and the obtained results were comprehensively evaluated.

[0064] Rating 1: Texture Five experienced panelists performed a sensory evaluation (score) of the texture of the meatless hamburger steak using the following four-level evaluation criteria. The average score (rounded down to one decimal place) was used as the evaluation score for texture. Evaluation points Evaluation criteria 4. Very meaty and juicy. 3. It has a strong meaty texture and is somewhat juicy. 2. It has a somewhat granular texture and is slightly juicy. 1. The meat has a weak granular texture and is not juicy.

[0065] Rating 2: Creaking Five experienced panelists sensorily evaluated (scored) the squeakiness of the meatless hamburger steaks using the following four-level evaluation criteria. The average score (rounded down to the second decimal place) was used as the squeakiness evaluation score. Evaluation points Evaluation criteria 4. There is almost no squeaking sensation between the teeth and the meat-like protein material when chewing. 3 When chewing, there is a slight creaking sensation between the teeth and the meat-like protein material. 2 When chewing, there is a fairly strong creaking sensation between the teeth and the meat-like protein material. 1 When chewing, there is a strong squeaking sensation between the teeth and the meat-like protein material.

[0066] comprehensive evaluation The results of the texture and squeaky feel were evaluated comprehensively according to the following criteria. ○ (Pass): Both the texture and squeakiness scores are 3.0 or more. × (Fail): At least one of the scores for texture and squeakiness is less than 3.0. [Table 3] From the results in Table 3, it was found that the hamburger-like food prepared in Example 7 using the meat-like protein ingredient obtained in Example 3 had a very strong juiciness and meaty texture, and had the original texture of meat without any creaky feeling, compared to the hamburger-like food prepared in Comparative Example 4 using the meat-like protein ingredient obtained in Comparative Example 1. In this way, since the hamburger-like food was prepared using the meat-like protein ingredient and passed the overall evaluation, it was found that there was no problem even if it was mixed with other ingredients.

[0067] Preparation and evaluation of meat-like protein materials Example 8 100 parts of raw gluten (gluten 33% by mass, moisture 67% by mass) separated from wheat flour by the Martin method were mixed with 5 parts of whole wheat flour (moisture 13.0% by mass, dietary fiber content 11.4% by mass, gluten 11.5% by mass, protein content other than gluten 2% by mass: Table 1), 4 parts of pea protein (product name: Pea Protein PP-CS, manufactured by Organo Food Tech Co., Ltd.) (11.8 parts by mass per 100 parts by mass of gluten), and 0.1 parts of α-amylase (derived from Bacillus Subtilis, enzyme activity: 30000 units / g, manufactured by Nagase & Co., Ltd., product name: Spitase CP-3) and mixed for 50 seconds at a rotation speed of 1500 rpm. The mixture was passed through a meat chopper (manufactured by Kitazawa Sangyo Co., Ltd., model: C-12A, outlet diameter φ3 mm), then placed in a boiling tank and boiled at a temperature of 98 ° C for 30 minutes. The resulting boiled product was cooled with running water and dehydrated until the moisture content was approximately 60%, and then dried at a temperature of 95°C for 60 minutes using a constant temperature dryer (Masuda Rika Kogyo Co., Ltd., model: DRYINGOVEN SA-46) to obtain approximately 33 to 36 g of meat-like protein material.

[0068] Example 9 Approximately 35 g of material was obtained in the same manner as in Example 8, except that 4 parts by mass (11.8 parts by mass per 100 parts by mass of gluten) of broad bean protein (product name: Orprotein FP-AC, Organo Foodtech Co., Ltd.) was used instead of pea protein.

[0069] Example 10 Instead of pea protein, chickpea protein (product name: Olprotein CP-AC) About 35 g of a material was obtained in the same manner as in Example 8, except that 4 parts by mass of gluten extract (manufactured by Organo Foodtech Co., Ltd.) was used (11.8 parts by mass per 100 parts by mass of gluten).

[0070] Example 11 Approximately 35 g of material was obtained in the same manner as in Example 8, except that 4 parts by mass (11.8 parts by mass per 100 parts by mass of gluten) of pumpkin seed protein (product name: Pumpkin Seed Protein Powder, Koyo Shokai Co., Ltd.) was used instead of pea protein.

[0071] Example 12 Instead of pea protein, egg white protein (dried egg white K type, KEWPIE egg (Ltd.)) is used in an amount of 4 parts by weight (11.8 parts by weight per 100 parts by weight of gluten). In the same manner as in Example 8, about 35 g of material was obtained.

[0072] Example 13 Approximately 35 g of material was obtained in the same manner as in Example 8, except that 4 parts by mass (11.8 parts by mass per 100 parts by mass of gluten) of whey protein (product name: Lactalbumin E, Organo Foodtech Co., Ltd.) was used instead of pea protein.

[0073] Comparative Example 5 Approximately 35 g of material was obtained in the same manner as in Example 8, except that 4 parts by mass (11.8 parts by mass per 100 parts by mass of gluten) of mung bean protein (product name: Orprotein MP-AC, Organo Foodtech Co., Ltd.) was used instead of pea protein.

[0074] Comparative Example 6 Approximately 35 g of material was obtained in the same manner as in Example 8, except that 4 parts by mass (11.8 parts by mass per 100 parts by mass of gluten) of chia seed protein (product name: Olplus SC, Organo Food Tech Co., Ltd.) was used instead of pea protein.

[0075] Comparative Example 7 Approximately 35 g of material was obtained in the same manner as in Example 8, except that 4 parts by mass (11.8 parts by mass per 100 parts by mass of gluten) of soy protein (product name: New Fujipro SHE, Fuji Oil Co., Ltd.) was used instead of pea protein.

[0076] Comparative Example 8 Approximately 35 g of material was obtained in the same manner as in Example 8, except that 4 parts by mass (11.8 parts by mass per 100 parts by mass of gluten) of milk protein (product name: PROMILK85, Organo Foodtech Co., Ltd.) was used instead of pea protein.

[0077] Comparative Example 9 Approximately 35 g of material was obtained in the same manner as in Example 8, except that 4 parts by mass (11.8 parts by mass per 100 parts by mass of gluten) of collagen protein (product name: Orprotein RO, Organo Food Tech Co., Ltd.) was used instead of pea protein.

[0078] Comparative Example 10 About 32 g of material was obtained in the same manner as in Example 8, except that pea protein was not used.

[0079] The meat-like protein materials of Examples 8 to 13 and Comparative Examples 5 to 10 were evaluated for texture, crunchiness, flavor and water absorbency, and the obtained results were comprehensively evaluated.

[0080] Evaluation 1: Texture evaluation Five experienced panelists sensorily evaluated (scored) the hardness, elasticity, and juiciness of the absorbed material (test sample) using the following four-level evaluation criteria. The average of these scores (rounded down to the second decimal point) was used as the evaluation score for texture. Evaluation points Evaluation criteria 4. It has a good balance of hardness and elasticity similar to natural meat, and has a juicy texture. 3 Although it is slightly harder than it is springy, it has a juicy texture similar to that of natural meat. 2 It has a juicy texture close to that of natural meat, but is more hard than elastic and has a slightly unnatural texture. 1. It has an unnatural texture that is far from natural meat, being tough and brittle, and it lacks juiciness.

[0081] Rating 2: Creaking Five experienced panelists sensorily evaluated (scored) the squeaky sensation of the absorbed material (test sample) using the following four-level evaluation criteria. The average score (rounded down to the second decimal point) was used as the squeaky sensation evaluation score. Evaluation points Evaluation criteria 4. There is almost no squeaking sensation between the teeth and the meat-like protein material when chewing. 3 When chewing, there is a slight creaking sensation between the teeth and the meat-like protein material. 2 When chewing, there is a fairly strong creaking sensation between the teeth and the meat-like protein material. 1 When chewing, there is a strong squeaking sensation between the teeth and the meat-like protein material.

[0082] Product evaluation 1 (sensory evaluation of texture) Total score for texture and crunchiness Rating Total Score ◎ 7.5~8.0 ○ 7.0~7.4 △ 6.0~6.9 × 5.9 or less

[0083] Rating 3: Flavor Five experienced panelists sensorily evaluated (scored) the flavor of the absorbed material (test sample) using the following four-level evaluation criteria. The average score (rounded down to the second decimal point) was used as the evaluation score for texture. Evaluation points Evaluation criteria 4. There is almost no protein smell derived from the raw materials. 3 There is a slight protein smell derived from the ingredients, but it is not too bothersome. 2. There is a protein smell derived from the raw materials. 1. There is a strong protein smell derived from the raw materials.

[0084] Product evaluation 2 (sensory evaluation of flavor) Rating Flavor score ◎ 3.5~4.0 〇 3.0~3.4 △ 2.5~2.9 × 2.4 or less

[0085] Calculation of water absorption rate Approximately 30 g of the meat-like protein ingredients of Examples 8 to 13 and Comparative Examples 5 to 10 were weighed out (weight before water absorption (dry weight) Wb), and the ingredients were placed in a container containing 5 times the mass of water relative to the ingredients, and left to stand for 60 minutes. After that, the water was drained in a colander, and the meat-like protein ingredients after water absorption were weighed (weight after water absorption Wa), and the water absorption capacity was calculated using the following formula. Water absorption capacity (mass%)=(Wa / Wb)×100

[0086] comprehensive evaluation Rating Overall rating A: The sum of texture and squeakiness is 7.5 or more and flavor is 3 or more B. The sum of texture and squeakiness is 7 or more and flavor is 3 or more C: Texture and crunchiness are each 2.5 or higher, for a total of 6 or higher, and flavor is 3 or higher D: The sum of texture and squeakiness is 6 or more and flavor is 2.5 or more E: The sum of texture and squeakiness is less than 6 or flavor is less than 2.5

[0087] [Table 4]

[0088] The results in Table 4 reveal the following: (1) Among the meat-like protein ingredients containing vegetable protein, pea protein, broad bean protein, chickpea protein, and pumpkin seed protein were found to have a strong meat-like texture while significantly reducing the crunchiness (Examples 8 to 11). (2) Among the meat-like protein ingredients containing animal protein, whey protein and egg white protein were found to have a strong meat-like texture while significantly reducing the squeaky feeling (Examples 12 and 13).

[0089] Preparation and evaluation of meat-like food (minced meat-like food) Example 14 100 parts by mass of the meat-like protein material obtained in Example 8 was reconstituted with water (water content: about 69%). 12 parts by mass of sugar (Mitsui Sugar Co., Ltd., product name: white sugar), 15 parts by mass of mirin (Takara Shuzo Co., Ltd., product name: Takaramoto Mirin), 15 parts by mass of soy sauce (Kikkoman Corporation, product name: dark soy sauce), 5 parts by mass of yeast extract (Koyo Shokai Co., Ltd., product name: Springer 4101), and 1 part by mass of sodium glutamate (DSP Gokyo Food & Chemical Co., Ltd., product name: sodium glutamate RC) were mixed and stirred to obtain a seasoning liquid raw material, to which 200 parts by mass of water was added, and the mixture was thoroughly mixed and stirred to obtain a seasoning liquid. 100 parts by mass of the rehydrated meat-like protein material was immersed in 100 parts by mass of seasoning liquid and left to stand at room temperature (25°C) for 1 hour to allow the seasoning liquid to soak into the material. After standing, the material was separated from the excess seasoning liquid (soaking liquid) using a wire mesh with 1 mm openings. Next, 20 g of commercially available salad oil was added to a frying pan (outer diameter 280 mm) and heated using an induction cooker. After the salad oil reached 100°C, the ingredients were fried for 3 minutes until cooked through. After cooling, the ingredients were left to cool at room temperature (25°C) for 1 hour, yielding about 130 g of minced meat-like food.

[0090] Example 15 About 125 g of a minced meat-like food was obtained in the same manner as in Example 14, except that the meat-like protein material obtained in Example 12 was used instead of the meat-like protein material obtained in Example 8.

[0091] Comparative Example 11 Approximately 110 g of minced meat-like food was obtained in the same manner as in Example 14, except that 100 parts by mass of the meat-like protein material obtained in Comparison Example 7 was used instead of the meat-like protein material obtained in Example 8.

[0092] Comparative Example 12 Approximately 110 g of minced meat-like food was obtained in the same manner as in Example 14, except that 100 parts by mass of the meat-like protein material obtained in Comparison Example 9 was used instead of the meat-like protein material obtained in Example 8.

[0093] The texture, flavor and squeakiness of the minced meat-like foods obtained in Examples 14, 15, and Comparative Examples 11 and 12 were evaluated, and the results were evaluated overall.

[0094] Rating 1: Texture Five experienced panelists performed a sensory evaluation (score) of the texture of the minced meat-like food using the following four-level evaluation criteria. The average score (rounded down to the second decimal place) was used as the evaluation score for texture. Evaluation points Evaluation criteria 4. Very meaty and juicy. 3. It has a strong meaty texture and is somewhat juicy. 2. It has a somewhat granular texture and is slightly juicy. 1. The meat has a weak granular texture and is not juicy.

[0095] Rating 2: Flavor Five experienced panelists sensorily evaluated (scored) the flavor of the minced meat-like foods using the following four-level evaluation criteria. The average score (rounded down to the second decimal point) was used as the flavor score. Evaluation points Evaluation criteria 4. There is almost no protein smell derived from the raw materials. 3 There is a slight protein smell derived from the ingredients, but it is not too bothersome. 2. There is a protein smell derived from the raw materials. 1. There is a strong protein smell derived from the raw materials.

[0096] Rating 3: Creaky feeling Five experienced panelists performed a sensory evaluation (score) of the squeakiness of the minced meat-like foods using the following four-level evaluation criteria. The average score (rounded down to one decimal place) was used as the score for squeakiness. Evaluation points Evaluation criteria 4. There is almost no squeaking sensation between the teeth and the meat-like protein material when chewing. 3 When chewing, there is a slight creaking sensation between the teeth and the meat-like protein material. 2 When chewing, there is a fairly strong creaking sensation between the teeth and the meat-like protein material. 1 When chewing, there is a strong squeaking sensation between the teeth and the meat-like protein material.

[0097] comprehensive evaluation The results of the texture, flavor and crunchiness were evaluated comprehensively according to the following criteria. ○ (Pass): Texture, flavor and squeakiness are all 3.0 points or more. × (Fail): At least one of the texture, flavor and squeakiness is less than 3.0 points. The results are shown in Table 5 along with the ingredients of the minced meat-like food. [Table 5]

[0098] From the results in Table 5, it was found that the minced meat-like food (Example 14 or 15) prepared using the meat-like protein material obtained in Example 8 or 12 had a very strong meaty texture, no chewy texture, good flavor, and less protein odor, compared to the minced meat-like food (Comparative Example 11 or 12) prepared using the meat-like protein material obtained in Comparative Example 7 or 9. In this way, the minced meat-like food was prepared using the meat-like protein material and passed the overall evaluation, so it was found that there is no problem even if it is mixed with a seasoning liquid.

Claims

1. Gluten and, relative to 100 parts by mass of the gluten, 0.2 to 3 parts by mass of dietary fiber derived from wheat kernels; 0.08 to 0.7 parts by mass of the protein other than gluten derived from wheat kernels; A meat-like protein material comprising 2.5 to 20 parts by mass of a vegetable protein or an animal protein other than wheat-derived protein, the vegetable protein being at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein being at least one selected from the group consisting of whey protein and egg white protein.

2. A meat-like protein material comprising a flour containing gluten, dietary fiber derived from wheat grains, and a protein other than gluten, the flour comprising at least one flour selected from the group consisting of whole wheat flour, wheat germ, and wheat bran, and at least one vegetable or animal protein other than a wheat-derived protein, the vegetable protein being at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein being at least one selected from the group consisting of whey protein and egg white protein, and comprising, per 100 parts by mass of gluten, 0.2 to 3 parts by mass of dietary fiber derived from wheat grains, 0.08 to 0.7 parts by mass of protein derived from wheat grains other than gluten, and 2.5 to 20 parts by mass of the vegetable or animal protein.

3. When the vegetable or animal protein is selected from the group consisting of pea protein, chickpea protein, pumpkin seed protein and egg white protein, the vegetable or animal protein is contained in an amount of 2.5 to 20 parts by mass, 3. The meat-like protein material according to claim 1 or 2, wherein when the vegetable or animal protein is selected from the group consisting of broad bean protein and whey protein, the meat-like protein material contains 4 to 20 parts by mass of the vegetable or animal protein.

4. The meat-like protein material according to claim 1 or 2, comprising 4 to 20 parts by mass of the vegetable or animal protein.

5. The meat-like protein material according to claim 1 or 2, comprising 9 to 18.5 parts by mass of the vegetable or animal protein.

6. 3. The meat-like protein material according to claim 1 or 2, which is in a dry state.

7. A method for producing a meat-like protein material comprising the steps of: mixing gluten, 0.2 to 3 parts by mass of wheat kernel-derived dietary fiber, 0.08 to 0.7 parts by mass of a wheat kernel-derived protein other than the gluten, and 2.5 to 20 parts by mass of a vegetable protein or an animal protein other than a wheat-derived protein, relative to 100 parts by mass of the gluten; heating and coagulating the mixture obtained in the mixing step; and drying the heat-coagulated product obtained in the heat-coagulating step, wherein the vegetable protein is at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein is derived from at least one selected from the group consisting of whey protein and egg white protein.

8. A method for producing a meat-like protein material comprising the steps of: mixing at least one flour selected from the group consisting of whole wheat flour, wheat germ, and wheat bran, which contains gluten, dietary fiber derived from wheat grains, and a protein other than gluten, with at least one vegetable or animal protein other than wheat-derived protein; heating and coagulating the mixture obtained from the mixing step; and drying the heat-coagulated product obtained from the heat-coagulating step, wherein the vegetable protein is at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein is at least one selected from the group consisting of whey protein and egg white protein, and the method comprises, relative to 100 parts by mass of gluten, 0.2 to 3 parts by mass of wheat grain-derived dietary fiber, 0.08 to 0.7 parts by mass of wheat grain-derived protein other than gluten, and 2.5 to 20 parts by mass of the vegetable or animal protein.

9. A meat-like food product comprising the meat-like protein material according to claim 1 or 2.

10. An additive for producing a meat-like protein material containing gluten, the additive comprising dietary fiber derived from wheat kernels, a protein derived from wheat kernels other than the gluten, and a vegetable protein or animal protein other than a protein derived from wheat, in a mass ratio of 0.2-3:0.08-0.7:2.5-20, the vegetable protein being at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein being at least one selected from the group consisting of whey protein and egg white protein.

11. Use of a composition for producing a meat-like protein material containing gluten, the composition comprising dietary fiber derived from wheat kernels, a protein derived from wheat kernels other than the gluten, and a vegetable protein or animal protein other than a protein derived from wheat, in a mass ratio of 0.2-3:0.08-0.7:2.5-20, the vegetable protein being at least one selected from the group consisting of pea protein, broad bean protein, chickpea protein, and pumpkin seed protein, and the animal protein being at least one selected from the group consisting of whey protein and egg white protein.

Images