Production method of gluten protein-based meat substitute, and gluten protein-based meat substitute

Abstract

To provide a production method of a gluten protein-based meat substitute, capable of producing only from raw gluten as the raw material, a meat substitute having similar texture and taste to those of conventional meat.SOLUTION: A production method of a gluten protein-based meat substitute includes: preparing frozen raw gluten by freezing a raw material comprising only raw gluten; putting the frozen raw gluten into a predetermined half-thawed state to prepare half-thawed raw gluten; slicing the half-thawed raw gluten in a predetermined cutting manner to prepare raw gluten slice pieces; heating the raw gluten slice pieces in predetermined hot water at a predetermined heating temperature only for a predetermined heating time to prepare gluten slice pieces heat-treated in hot water; and heating the gluten slice pieces heat-treated in hot water in predetermined oil at a predetermined heating temperature only for a predetermined heating time to prepare gluten slice pieces heat-treated in oil.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a method for producing a sliced ​​gluten protein-based meat substitute consisting of a gluten protein-based plant-derived meat substitute as a plant-derived meat substitute made from raw gluten, and to a sliced ​​gluten protein-based meat substitute produced by said production method. [Background technology]

[0002] In recent years, with the increase in the global population, the number of people eating fish and livestock meat (beef, pork, etc.) has increased, and the supply shortage of animal-derived foods (including processed foods such as beef) that contain animal-derived protein (hereinafter referred to as "animal protein") as the main ingredient has become an issue. In addition, with regard to the environmental impact of animal-derived foods, problems such as land and water use for livestock production of beef and pork, which are representative animal proteins, and greenhouse gas emissions that affect global warming due to livestock production, i.e., increased carbon dioxide emissions per kilogram of protein, have been pointed out. Against this background, from the perspective of a sustainable society and stable food supply, attention has been paid to various meat analogues (so-called meat analogues) as meat analogues that can replace animal proteins, and the development of meat analogues made from plant-derived proteins (hereinafter referred to as "plant proteins") derived from plants and the like has been promoted, and among them, the development of meat analogues using plant proteins has been particularly increasing.

[0003] Here, although it is not an invention of a meat analogue using a vegetable protein, there is an invention described in Patent Document 1 that relates to gluten as a vegetable protein. This invention relates to a food material obtained by a method including a step of forming a crosslinked network in wheat gluten and a step of reacting with protein deamidating enzyme (see claim 1). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2009 / 113627 Summary of the Invention [Problem to be solved by the invention]

[0005] The invention of the above-mentioned Patent Document 1 provides a highly absorbent material for various purposes, such as improving the texture of foods and adjusting their viscosity, by imparting high absorbency to inexpensive natural raw materials. It forms a crosslinked network structure in wheat gluten and then performs a deamidation treatment using a protein deamidating enzyme, but it is not an invention of a meat analogue that uses a vegetable protein.

[0006] Therefore, an objective of the present invention is to provide a method for producing a gluten protein-based meat substitute that can produce a meat substitute having the same texture and taste as conventional meat using only raw gluten as the raw material.

[0007] Another object of the present invention is to provide a gluten protein-based meat substitute that is produced only from raw gluten as a raw material and has the same texture and taste as conventional meat. [Means for solving the problem]

[0008] The method for producing a gluten protein-based meat substitute according to the first aspect of the present invention includes a frozen raw gluten preparation step of preparing frozen raw gluten by freezing a raw material consisting only of raw gluten, a frozen raw gluten semi-thawing step of preparing semi-thawed raw gluten by bringing the frozen raw gluten to a predetermined semi-thawed state, a semi-thawed raw gluten slicing step of preparing raw gluten slices by slicing the semi-thawed raw gluten in a predetermined cutting pattern, a gluten slice hot water heating step of heating the raw gluten slices in a predetermined hot water at a predetermined heating temperature for a predetermined heating time to prepare gluten slices that have been heat-treated in hot water, and a gluten slice oil heating step of heating the hot water-treated gluten slices in a predetermined oil at a predetermined heating temperature for a predetermined heating time to prepare gluten slices that have been heat-treated in oil.

[0009] The method for producing a gluten protein-based meat substitute according to the second aspect of the present invention includes a frozen raw gluten preparation step of preparing frozen raw gluten by freezing a raw material consisting only of raw gluten, a frozen raw gluten semi-thawing step of preparing semi-thawed raw gluten by bringing the frozen raw gluten to a predetermined semi-thawed state, a semi-thawed raw gluten slicing step of preparing raw gluten slices by slicing the semi-thawed raw gluten in a predetermined cutting pattern, a gluten slice hot water heating step of heating the raw gluten slices in a predetermined hot water at a predetermined heating temperature for a predetermined heating time to prepare gluten slices that have been heat-treated in hot water, a gluten slice moisture removal step of removing a predetermined moisture from the gluten slices that have been heat-treated in hot water, and a gluten slice oil heating step of heating the gluten slices from which the moisture has been removed in a predetermined oil at a predetermined heating temperature for a predetermined heating time to prepare gluten slices that have been heat-treated in oil.

[0010] A method for producing a gluten protein-based meat substitute according to a third aspect of the present invention includes a frozen raw gluten mass preparation step of preparing a frozen raw gluten mass by freezing a raw material consisting only of raw gluten, a frozen raw gluten mass semi-thawing step of preparing a semi-thawed raw gluten mass by bringing the frozen raw gluten mass into a predetermined semi-thawed state, a frozen raw gluten unit piece preparation step of cutting the semi-thawed raw gluten mass into a predetermined shape and predetermined dimensions to prepare fresh gluten unit pieces, and then re-freezing the fresh gluten unit pieces to prepare frozen fresh gluten unit pieces, and a frozen raw gluten unit piece semi-thawing step of preparing the semi-thawed raw gluten unit pieces by bringing the frozen raw gluten unit pieces into the predetermined semi-thawed state. The method includes a semi-thawed raw gluten slicing step of preparing raw gluten slices by slicing the semi-thawed raw gluten unit pieces in a predetermined cutting manner; a gluten slice hot water heating step of heating the raw gluten slices in a predetermined hot water at a predetermined heating temperature for a predetermined heating time to prepare gluten slices that have been heat-treated in hot water; a gluten slice moisture removal step of removing a predetermined moisture from the gluten slices that have been heat-treated in hot water; and a gluten slice oil heating step of heating the gluten slices from which the moisture has been removed in a predetermined oil at a predetermined heating temperature for a predetermined heating time to prepare gluten slices that have been heat-treated in oil.

[0011] A gluten protein-based meat substitute according to a fourth aspect of the present invention is made only of fresh gluten as a raw material, has a tissue structure made only of gluten, and has a hardness higher than that of the fresh gluten.

[0012] The gluten protein-based meat substitute according to the fifth aspect of the present invention consists solely of fresh gluten as a raw material, has a tissue structure consisting solely of gluten, and has a hardness higher than that of the fresh gluten and a viscosity lower than that of the fresh gluten.

[0013] The gluten protein-based meat substitute according to the sixth aspect of the present invention consists solely of fresh gluten as a raw material, has a tissue structure consisting solely of gluten, and has a hardness higher than that of the fresh gluten and a viscosity lower than that of the fresh gluten, and further contains oil within the tissue structure.

[0014] The gluten protein-based meat substitute according to the seventh aspect of the present invention is a gluten protein-based meat substitute prepared by using fresh gluten as a raw material and subjecting the fresh gluten to a heat treatment in hot water and in oil, and contains proteins, lipids, and carbohydrates as main components, with the protein content being within the range of approximately 35% to approximately 40% of the total.

[0015] The gluten protein-based meat substitute according to an eighth aspect of the present invention is a gluten protein-based meat substitute prepared by using fresh gluten as a raw material and subjecting the fresh gluten to a heat treatment in hot water and a heat treatment in oil, and contains proteins, lipids, and carbohydrates as main components, with the protein content being within the range of 35% to 40% of the total, and the carbohydrate content being within the range of 9 to 12% of the total.

[0016] The gluten protein-based meat substitute according to a ninth aspect of the present invention is a gluten protein-based meat substitute prepared by using fresh gluten as a raw material and subjecting the fresh gluten to a heat treatment in hot water and a heat treatment in oil, and contains proteins, lipids, and carbohydrates as main components, with the protein content being within the range of 35% to 40% of the total, the carbohydrate content being within the range of 9 to 12%, and the lipid content being within the range of 10 to 30% of the total.

[0017] The gluten protein-based meat substitute according to a tenth aspect of the present invention is a gluten protein-based meat substitute prepared by using fresh gluten as a raw material, heating the fresh gluten in hot water and in oil, and seasoning the raw gluten with a specified seasoning liquid, and contains proteins, lipids, and carbohydrates as main components, with the protein content being within the range of 14% to 24% of the total, the carbohydrate content being within the range of 11 to 21%, and the lipid content being within the range of 8 to 18% of the total. Effect of the Invention

[0018] The method for producing a gluten protein-based meat substitute according to the present invention makes it possible to produce a meat substitute having the same texture and taste as conventional meat using only raw gluten as the raw material.

[0019] The gluten protein-based meat substitute of the present invention is produced only from raw gluten as a raw material and has the same texture and taste as conventional meat. [Brief description of the drawings]

[0020] [Figure 1] 1 is a process diagram showing a method for producing a gluten protein-based meat substitute according to embodiment 1 of the present invention and a method for producing a packaged gluten protein-based meat substitute according to embodiment 1 of the present invention, in which steps 1 to 8 show the method for producing a gluten protein-based meat substitute according to embodiment 1 of the present invention, and steps 1 to 11 show the method for producing a packaged gluten protein-based meat substitute according to embodiment 1 of the present invention. In FIG. 1, to the left of each step (STEP 1 to STEP 11), a product produced in the corresponding step is shown diagrammatically. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0021] Hereinafter, modes for carrying out the present invention (hereinafter, referred to as embodiments) will be described. Note that, throughout each embodiment, the same members, elements, or parts are given the same reference numerals, and the description thereof will be omitted. Note that, in the description of the present invention including each embodiment, the gluten protein-based meat substitute may be simply referred to as "gluten meat".

[0022] {First embodiment} [Overall configuration] A method for producing a gluten protein-based meat substitute according to the first embodiment of the present invention will be described with reference to Fig. 1. Fig. 1 is a process diagram showing a method for producing a gluten protein-based meat substitute according to the first embodiment of the present invention and a method for producing a packaged gluten protein-based meat substitute according to the first embodiment of the present invention, in which steps 1 to 8 show the method for producing a gluten protein-based meat substitute according to the first embodiment of the present invention, and steps 1 to 11 show the method for producing a packaged gluten protein-based meat substitute according to the first embodiment of the present invention. In Fig. 1, to the left of each step (STEP 1 to STEP 11), a product produced in the corresponding step is shown generally.

[0023] As shown in FIG. 1, the method for producing a gluten protein-based meat substitute according to the first embodiment includes a frozen raw gluten block preparation step (first freezing step) STEP 1 as step 1 (first step), a frozen raw gluten unit piece preparation step STEP 2 as step 2 (second step), a frozen raw gluten unit piece semi-thawing step (second semi-thawing step) STEP 3 as step 3 (third step), a semi-thawed raw gluten unit piece slicing step STEP 4 as step 4 (fourth step), and a raw gluten slice piece 30 immersed in hot water heating step as step 5 (fifth step). The process includes STEP 5 (first gluten slice preparation process), STEP 6 (sixth process) of reducing moisture of gluten slices (first gluten slice preparation process), STEP 7 (seventh process) of heating gluten slices (second gluten slice preparation process) in oil, STEP 8 (tertiary gluten slice preparation process) of measuring and seasoning gluten slices (tertiary gluten slice preparation process) as step 8 (eighth process). Here, the frozen raw gluten unit piece preparation process STEP 2 includes STEP 2-1 (first semi-thawing process) of semi-thawed raw gluten lump, STEP 2-2 (first cutting process) of cutting the semi-thawed raw gluten lump into pieces, and STEP 2-3 (second freezing process) of refreezing the raw gluten unit pieces.

[0024] Although not a component of the method for producing a gluten protein-based meat substitute according to the first embodiment of the present invention, the present invention may also include a step 9 (ninth step) of vacuum packaging the gluten slices (fourth gluten slices) (primary package preparation step) as a step 9 (ninth step), a step 10 (tenth step) of heat sterilizing the gluten slice package (primary package preparation step) as a step 10 (tenth step), and a step 11 (tertiary package preparation step) of cooling the gluten slice package (secondary package) as a step 11 (eleventh step). In this case, the present invention can be understood as an invention of a packaged gluten protein-based meat substitute obtained by packaging the gluten protein-based meat substitute (produced by the method for producing a gluten protein-based meat substitute according to the present invention).

[0025] Furthermore, although not a component of the method for producing a gluten protein-based meat substitute according to the first embodiment of the present invention, the present invention can also include a gluten slice package (tertiary package) refrigerated storage step 12 as step 12 (twelfth step) and a gluten slice package (tertiary package) shipping step 13 as step 13 (thirteenth step) following the gluten slice package cooling step 11. In this case, the present invention can be understood as an invention of a distribution method for the packaged gluten protein-based meat substitute.

[0026] Each step of the method for producing a gluten protein-based meat substitute according to this embodiment will be described in more detail below.

[0027] [Step 1 (STEP 11): Frozen raw gluten mass preparation step (first freezing step)] First, in the method for producing a gluten protein-based meat substitute according to the present embodiment, a lump of raw gluten in a frozen state having a predetermined shape with a predetermined dimension and a predetermined weight with a predetermined volume is prepared as a raw material (raw food ingredient) of the gluten protein-based meat substitute as the final product (i.e., the final product) in the frozen raw gluten preparation step STEP 1. That is, in the frozen raw gluten preparation step STEP 1, a lump of raw gluten (hereinafter referred to as a "raw gluten lump") having a predetermined shape with a predetermined dimension (e.g., a substantially rectangular flat plate with a predetermined thickness and a predetermined outer dimension) and a predetermined weight with a predetermined volume (e.g., a predetermined weight having a volume corresponding to the substantially rectangular flat plate) is frozen and frozen and stored in a freezing device such as a predetermined freezer or freezing chamber at a predetermined freezing temperature (e.g., a temperature of -18°C or lower or -20°C or lower) for a predetermined freezing time (e.g., 24 hours or more) to prepare a raw gluten lump in a predetermined frozen state (i.e., the frozen raw gluten lump 10).

[0028] <Freezing time> Here, the specified freezing time for obtaining the frozen raw gluten mass 10 is the time required for the temperature center point of the raw gluten mass to drop to at least a temperature substantially equal to the specified freezing temperature (more precisely, a temperature approximately 0.5°C higher than the specified freezing temperature) by the freezing process at the specified freezing temperature, and is, for example, 24 hours or more.

[0029] <Freezing rate of frozen raw gluten block 10> The predetermined frozen state of the frozen raw gluten mass 10 refers to a frozen state in which 90% or more of the freezable water content (the water content is composed of free water and bound water, but most of the water content is composed of free water) inside the frozen raw gluten mass 10 is frozen (i.e., frozen) by freezing for the predetermined freezing time or more (hereinafter, sometimes referred to as a "completely frozen state"). That is, in the frozen state, the freezing rate of the frozen raw gluten (i.e., the proportion of the freezable water content, which is composed of free water and bound water excluding bound water as non-freezing water and is mainly composed of free water, and is also called the freezing rate) can be about 80% or more or about 90% or more throughout.

[0030] That is, in the completely frozen state, the freezing rate (freezing rate) of the water inside the frozen raw gluten block 10 can be, for example, in the range of about 80% or more (e.g., in the range of about 80% to about 90% or in the range of about 80% to about 95%) or in the range of about 85% or more (e.g., in the range of about 85% to about 90% or in the range of about 85% to about 95%) in the portion near the surface of the frozen raw gluten (the surface portion), and can be in the range of about 90% or more (e.g., in the range of about 90% to about 95% or in the range of about 90% to about 100%) or in the range of about 95% or more (e.g., in the range of about 95% to about 100%) in the portion near the temperature center point of the frozen raw gluten (the center portion).

[0031] That is, in the completely frozen state, the freezing rate of the moisture inside the frozen fresh gluten can be set to 80% as a lower limit and 95% as an upper limit in the entire range from the surface to the inside (the entire range from the surface to the center through the middle layer). For example, in the completely frozen state, the freezing rate of the moisture inside the frozen fresh gluten can be at least in any of the ranges of about 80% to about 95%, about 85% to about 95%, and about 90% to about 95%, or in any of the ranges of about 80% to about 90%, and about 85% to about 90%. Alternatively, in the above case, in the completely frozen state, the freezing rate of the moisture inside the frozen fresh gluten can be set to a value exceeding 95% (for example, 99% or 100%) as an upper limit in the entire range from the surface to the inside.

[0032] <Physical properties of raw gluten> Here, it is preferable to use fresh gluten that does not contain any additives as a constituent (i.e., is prepared only from wheat flour, which is the raw material of fresh gluten), and contains only gluten as a main component. The gluten is obtained by adding water to wheat flour, kneading it to make a lump of dough (generally called "dough"), and washing the dough with water to wash away starch (i.e., washing away the starch in the dough and completely removing it, leaving essentially only protein) (generally called "washing method"). The gluten in this state is generally (i.e., in the industry) called "fresh gluten" (sometimes called moist gluten or wet gluten). This fresh gluten is a rubber-like lump containing 60 to 70% water (generally 65 to 70%). In addition, this fresh gluten has a gel strength (minimum stress required to break the gel) of, for example, 350 g / φ5 mm as a physical property. In addition, this fresh gluten is in a rubbery state having a certain rubber elasticity at room temperature (more precisely, at a temperature equal to or higher than the glass transition point) before being frozen to produce frozen fresh gluten, and is an insoluble rubber-like protein having viscoelasticity. In addition, as described above, this fresh gluten has a moisture content (moisture content) of 60 to 70% (generally 65 to 70%).

[0033] [Manufacturing method of fresh gluten] Here, to explain the fresh gluten in more detail, the fresh gluten is produced by a predetermined washing method using a predetermined wheat flour as a raw material as described above. Here, the Martin method and the batter method are known as the washing methods. In addition, the batter method, which is advantageous in gluten yield, is adopted in the United States, Canada, Australia, etc., while the Martin method is adopted in Japan from the viewpoint of both the quality and yield of starch and gluten. Here, to briefly explain the batter method, the batter method adds 1.5 to 2 times the amount of water (fresh water) to wheat flour to make a batter-like substance close to liquid, which is thoroughly kneaded, and then passes the batter-like substance through a vibrating sieve to remove the starch and water downward and retain the gluten on the sieve, thereby preparing fresh gluten.

[0034] <Martin Method> On the other hand, the Martin process is described as follows: in the raw material preparation step, water (fresh water) is added in a predetermined amount within the range of 60-70 parts by weight per 100 parts by weight of wheat flour, or water is added in a ratio of 65-70% to wheat flour, and then in the kneading step, the wheat flour to which water has been added is thoroughly kneaded or kneaded to prepare dough (i.e., dough). As wheat flour, typically, strong flour (e.g., high-protein strong flour with a high protein content that has been specially treated to increase the protein content) is used to obtain a higher yield. Then, in the water washing step, the dough prepared in the kneading step is scrubbed and washed with a screw or mixer, and the starch in the dough is washed away by water washing to prepare fresh gluten. In this water washing step, for example, the dough is washed with about 3 to 5 times the amount of water (fresh water). In addition, the dough is washed multiple times to reduce the amount of starch remaining in the dough as much as possible, and finally, fresh gluten consisting essentially of protein is prepared.

[0035] <Conventional raw gluten> Here, conventional fresh gluten (hereinafter referred to as "conventional fresh gluten") is prepared as fresh gluten consisting essentially of protein, for example, by repeating the above water washing process eight times (i.e., washing with water eight times). This conventional fresh gluten has, for example, the following composition and component ratio. The composition and component ratio are based on the test results by a specified testing institution.

[0036] <Composition and ingredient ratio of conventional raw gluten (washed 8 times)> Energy: 140kcal / 100g (Energy conversion coefficients according to "Food Labeling Standards" (March 30, 2015, Food and Nutrition Table No. 139): protein: 4: lipids: 9: carbohydrates: 4) Protein: 31.1g / 100g (Test method: Combustion method, Nitrogen-protein conversion factor: 6.25) Lipids: 2.1g / 100g (Test method: Acid decomposition method) Carbohydrates: 1.4g / 100g (calculated according to the formula 100-(moisture + protein + fat + ash) according to the "Food Labeling Standards" (March 30, 2015, Food and Nutrition Table No. 139) Salt equivalent: 0.02g / 100g (Test method: Sodium equivalent value) Sodium: 7mg / 100g (Test method: Atomic absorption spectrophotometry) Moisture content: 65.1g / 100g (Test method: normal pressure heat drying method) Ash content: 0.3g / 100g (test method: direct ashing method)

[0037] <Composition and component ratio (solid content) of conventional raw gluten (washed 8 times)> The solid content of the above conventional raw gluten is as follows: The solid content of the conventional raw gluten is mainly composed of proteins, lipids, and carbohydrates (hereinafter, these three components are collectively referred to as the "major solid content").

[0038] Total solids: 100g (total) - 65.1g (moisture) = 34.9g (solids) Protein: 31.1g / 34.9g=about 89% Fat: 2.1g / 34.9g=about 6% Carbohydrates: 1.4g / 34.9g = approx. 4% Main solid content: 34.6g / 34.9g=approx. 99% Salt equivalent: 0.02g / 34.9g = approx. 0% Sodium: 7mg / 34.9g = approx. 0% Ash content: 0.3g / 34.9g=approx. 1%

[0039] <Ratio of other ingredients to protein in conventional raw gluten (washed 8 times)> In the composition of the above conventional raw gluten, the ratio of lipids and carbohydrates to proteins is as follows: Protein: 31.1g Fat: 2.1g / 31.1g=approx. 6.8% Carbohydrates: 1.4g / 31.1g = approx. 4.5% Fat + Carbohydrates: 3.5g / 31.1g = approx. 11.3%

[0040] [Raw gluten of the present invention] On the other hand, the fresh gluten used as the raw material of the gluten protein-based meat substitute of the present invention (hereinafter referred to as "fresh gluten of the present invention") is different from conventional fresh gluten. That is, the fresh gluten of the present invention is typically prepared by the above-mentioned Martin method, but the number of times of washing with water is reduced compared to that of conventional fresh gluten, so that the final protein content is lower than that of the conventional fresh gluten, and therefore the carbohydrate content is higher than that of the conventional fresh gluten.

[0041] <Number of washes> In detail, the fresh gluten of the present invention is washed with water an arbitrary number of times within the range of 1 to 3 times less than that of the conventional fresh gluten. For example, the fresh gluten of the present invention is washed with water an arbitrary number of times within the range of 1 to 3 times less than that of the conventional fresh gluten (for example, 8 times) (for example, 5, 6, or 7 times). Preferably, the fresh gluten of the present invention is washed with water an arbitrary number of times less than that of the conventional fresh gluten (for example, 8 times) (for example, 6 times). From another point of view, the fresh gluten of the present invention is washed with water 7 / 8, 6 / 8 (i.e., 3 / 4), or 5 / 8 of that of the conventional fresh gluten, and preferably 6 / 8 (i.e., 3 / 4). This fresh gluten of the present invention (when washed with water 6 times) has, for example, the following composition and component ratio. The composition and component ratios are based on the results of testing conducted by a designated testing institution.

[0042] <Composition and ingredient ratio of the raw gluten of the present invention (washed six times)> Energy: 155kcal / 100g (Testing method: Calculated value by near infrared spectroscopy) Protein: 26.8g / 100g (Testing method: Calculated value by near infrared spectroscopy) Lipids: 3.6g / 100g (Testing method: Calculated value by near infrared spectroscopy) Carbohydrates: 3.8g / 100g (Testing method: Calculated value by near infrared spectroscopy) Salt equivalent: 0.08g / 100g (Test method: Calculation from sodium) Sodium: 32mg / 100g (Test method: sodium ion electrode method) Moisture: 65.0g / 100g (Test method: Calculated value by near infrared spectroscopy) Ash content: 0.8g / 100g (test method: subtraction method)

[0043] <Composition and component ratio (solid content) of the raw gluten of the present invention (washed six times with water)> The composition of the above-mentioned fresh gluten of the present invention is expressed in terms of solid content as follows. The solid content in the composition of the gluten of the present invention is mainly protein, lipid, and carbohydrate (hereinafter, these three components are collectively referred to as "major solid content"). The total amount of the major solid content is the combined amount of 26.8g of protein, 3.6g of lipid, and 3.8g of carbohydrate, which is (26.8g + 3.6g + 3.8g =) 34.2g.

[0044] Total solids: 100g (total) - 65.0g (moisture) = 35.0g (solids) Protein: 26.8 / 35.0g=approx. 77% Fat: 3.6g / 35.0g=approx. 10% Carbohydrates: 3.8g / 35.0g = approx. 11% Main solid content: 34.2g / 35.0g=approx. 98% Salt equivalent: 0.08g / 35.0g = approx. 0% Sodium: 32mg / 35.0g = approx. 0% Ash content: 0.8g / 35.0g=approx. 2%

[0045] In the composition of the raw gluten of the present invention, the ratio of lipids and carbohydrates to proteins is as follows:

[0046] <Ratio of other ingredients to protein in the raw gluten of the present invention (washed 6 times)> Protein: 26.8g Fat: 3.6g / 26.8g=approx. 13.4% Carbohydrates: 3.8g / 26.8g = approx. 14.2% Fat + Carbohydrates: 7.4g / 26.8g = approx. 27.6%

[0047] <Shape and dimensions of the raw gluten mass and frozen raw gluten mass 10> The fresh gluten mass can be in a predetermined block shape having a predetermined outer dimension (for example, a block shape having a substantially rectangular plate shape in a plan view, a predetermined width dimension, a predetermined length dimension, and a predetermined thickness dimension), and has a volume and weight according to the dimensions and shape. Therefore, the frozen fresh gluten mass 10 also has a dimension and shape corresponding to the dimensions and shape of this fresh gluten mass (although there is some change in the dimensions and shape due to freezing, the dimensions are basically the same), and has a volume and weight according to the dimensions and shape. For example, the frozen fresh gluten mass 10 as a single unit can be in a substantially rectangular plate shape as a block, and the width, length, and thickness dimensions that define the dimensions can be any value within the range of 30 cm to 35 cm for the width, any value within the range of 50 cm to 60 cm for the length, and any value within the range of 5 cm to 8 cm for the thickness. Hereinafter, the dimensional range of the single unit of the frozen fresh gluten mass 10 may be referred to as the "preferred single unit dimensional range". For example, the dimensions of a single frozen fresh gluten block 10 can be adjusted so that, when laid flat, it has a width (horizontal dimension) of 33 cm, a length (vertical dimension) of 54.5 cm, and a thickness (height dimension) of 6.5 cm (hereinafter, these dimensions may be referred to as the "preferred single dimension").In this case, the weight of the single frozen fresh gluten block 10 will be approximately 10 kg.

[0048] <Setting the thickness of the frozen raw gluten block 10> The thickness dimension of the frozen raw gluten lump 10 prepared in the manufacturing method for a gluten protein-based meat substitute of the present invention (including the thickness dimension of the frozen raw gluten lump 10 prepared in the frozen raw gluten lump preparation step STEP 1 of embodiment 1, and the thickness dimension of the frozen raw gluten lump 10 prepared in the frozen raw gluten lump preparation step STEP 21 of embodiment 2 described below) is preferably set to the same dimension as the dimension corresponding to the dimension of a specific side of the gluten protein-based meat substitute having a sliced ​​shape, which is the final product (i.e., the final product) manufactured by the manufacturing method for a gluten protein-based meat substitute of the present invention (including the final product manufactured by the manufacturing method for a gluten protein-based meat substitute of embodiment 1, and the final product manufactured by the manufacturing method for a gluten protein-based meat substitute of embodiment 2). For example, when the sliced ​​gluten protein-based meat substitute has a rectangular outer shape or outline, the thickness dimension of the frozen raw gluten block 10 is set to the same dimension as the length dimension of the sliced ​​gluten protein-based meat substitute having the rectangular outer shape or outline, and when the sliced ​​gluten protein-based meat substitute has an approximately square outer shape or outline, it is preferable that the thickness dimension of the frozen raw gluten block 10 is set to the same dimension as one side dimension (i.e., length dimension or width dimension) of the sliced ​​gluten protein-based meat substitute having the approximately square outer shape or outline. In other words, the thickness dimension of the frozen raw gluten block 10 prepared in the manufacturing method for a gluten protein-based meat substitute of the present invention is preferably set to the same dimension as the dimension of the specific side of the final product, a gluten protein-based meat substitute having a sliced ​​shape, disregarding slight dimensional changes in the processes including heat treatment that follow the frozen raw gluten block preparation process (STEP 5, the process of heating sliced ​​raw gluten in hot water, and the process of heating sliced ​​raw gluten in oil, which will be described later).

[0049] [STEP 2: Frozen raw gluten unit piece preparation process (frozen raw gluten preparation process)] In the method for producing a gluten protein-based meat substitute according to the present embodiment, next, in a frozen raw gluten unit piece preparation step STEP 2, the frozen raw gluten block 10 is cut into a predetermined number of pieces (the dimensions and volume of the frozen raw gluten block 10 are divided by the number of divisions) to prepare a unit piece of frozen raw gluten (as a raw material unit smaller than the frozen raw gluten block 10) (hereinafter referred to as "frozen raw gluten unit piece 20") with a predetermined size and volume (the weight of the frozen raw gluten block 10 is divided by the number of divisions) and a predetermined weight (as a raw material unit smaller than the frozen raw gluten block 10). The frozen raw gluten unit piece 20 has a cross-sectional profile and cross-sectional dimensions corresponding to the outer contour and outer dimensions (width and length, or horizontal and vertical dimensions, or left and right dimensions and up and down dimensions) of the gluten protein-based meat substitute (which may be generally called "gluten meat") as the final product produced by the method for producing a gluten protein-based meat substitute according to the present embodiment. In addition, the cross-sectional outline (corresponding to the outline) and the cross-sectional dimensions (corresponding to the outside dimensions) of the frozen raw gluten unit pieces 20 are substantially the same outline and dimensions as the outside outline and the outside dimensions of the gluten protein-based meat substitute as the final product (final product) produced by the method for producing a gluten protein-based meat substitute according to the present embodiment, if slight changes in shape and dimensions due to each process (especially processes involving heat treatment) subsequent to the frozen raw gluten unit piece preparation process are ignored. Here, in the method for producing a gluten protein-based meat substitute according to the first embodiment, the frozen raw gluten unit piece preparation process STEP 2 is composed of the following multiple processes, that is, a frozen raw gluten lump semi-thawing process STEP 2-1, a semi-thawed raw gluten lump shredding process STEP 2-2, and a raw gluten unit piece re-freezing process STEP 2-3.

[0050] [STEP 2-1: (First semi-thawing step)] In the frozen raw gluten mass semi-thawing process STEP 2-1, the lump of frozen raw gluten in a completely frozen state prepared in the frozen raw gluten mass preparation process (i.e., the frozen raw gluten mass 10) is removed from the freezing device and thawed to a predetermined semi-thawed state using a predetermined semi-thawing device, and then removed from the semi-thawing device to prepare a raw gluten mass in the predetermined semi-thawed state (hereinafter referred to as "semi-thawed raw gluten mass 10A"). Here, the predetermined semi-thawed state (details of which will be described later) refers to a state in which the surface layer, the middle layer, and the center layer are all thawed to a predetermined degree from the completely frozen state of the frozen raw gluten mass 10 by the frozen raw gluten semi-thawing process, but are not completely thawed, when the fresh gluten mass is divided into three layers of the same thickness in a direction from the surface to the center (typically, the temperature center point), the surface layer is the surface layer, the center is the center, and the portion between the surface layer and the center is the middle layer (details of which will be described later). In this case, the surface layer, the middle layer, and the center layer are all thawed to a predetermined degree from the completely frozen state of the frozen raw gluten mass 10, but are not completely thawed. Here, the term "semi-thawed state of the raw gluten mass" is used to express such a state, in order to clarify that the semi-thawed state is the predetermined semi-thawed state of the raw gluten mass.

[0051] <Fresh gluten chunk, semi-thawed> The semi-thawed state of the raw gluten mass will be described in more detail. First, in the semi-thawed state of the raw gluten mass, the semi-thawed raw gluten mass 10A is in an intermediate state between the completely frozen state of the frozen raw gluten mass 10 and the non-frozen or non-frozen state of the raw gluten mass before freezing (i.e., the freezable water content consisting of the internal free water and bound water is not frozen at all and is completely liquid), and the freezable water content consisting of the internal free water and bound water is all in a semi-frozen or semi-frozen state (i.e., the freezable water content is partly frozen and the other part is melted).

[0052] In detail, in the semi-thawed state of the semi-thawed raw gluten mass 10A, the moisture inside is in either a frozen ice crystal state or a melted liquid state throughout the entire internal structure of the raw gluten dough (i.e., from the surface to the center of the inside). Therefore, the frozen state (frozen state) of the semi-thawed state of the raw gluten mass can be defined by the ratio (volume ratio or weight ratio) of the moisture in the ice crystal state (hereinafter referred to as the "frozen part") to the moisture in the liquid state (hereinafter referred to as the "melted part"), or by the ratio (volume fraction or weight fraction) of the volume or weight of the frozen part to the volume or weight of the semi-thawed raw gluten.

[0053] From another perspective, the semi-thawed state of the semi-thawed raw gluten mass 10A refers to a state in which the temperature of the semi-thawed raw gluten mass 10A is in a temperature range (e.g., a temperature range of -1°C to -6°C) slightly lower than the melting point of water (i.e., the freezing point of water, which is approximately zero°C) and ice crystals remain partially inside, and refers to a state in which, for example, the central temperature of the temperature center point of the semi-thawed raw gluten mass 10A is around -5°C (e.g., in the range of -4°C to -6°C) and the surface temperature of the semi-thawed raw gluten mass 10A is around zero degrees or below (e.g., in the range of -1°C to 0°C).

[0054] <Freezing rate of semi-thawed raw gluten block 10A> In the semi-thawed state of the raw gluten mass, the freezing rate (freezing rate) of the water inside the semi-thawed raw gluten mass 10A can be, for example, in the range of about 20% to 40%, or in the range of about 25% to 35%, or about 30% in the portion near the surface of the semi-thawed raw gluten mass 10A (the surface portion), and can be in the range of about 40% to 60%, or in the range of about 45% to 50%, or about 50% in the portion near the temperature center point of the semi-thawed raw gluten mass 10A (the center portion). In this case, in the semi-thawed state of the raw gluten mass, the freezing rate (freezing rate) of the water inside the semi-thawed raw gluten mass 10A can be an intermediate freezing rate between the freezing rate of the surface portion and the freezing rate of the center portion in the middle portion, which is the portion between the surface portion and the center portion of the semi-thawed raw gluten mass 10A.

[0055] That is, in the semi-thawed state of the raw gluten lump, the freezing rate of the moisture inside the semi-thawed raw gluten lump 10A can be at least in any of the following ranges from about 20% to about 60%, about 25% to about 60%, about 30% to about 60%, about 35% to about 60%, about 40% to about 60%, about 45% to about 60%, about 50% to about 60%, and about 55% to about 60%, or in any of the following ranges from about 20% to about 55%, about 25% to about 55%, and about 30% to about 55%. or about 20% to about 50%, about 25% to about 50%, about 30% to about 50%, about 35% to about 50%, about 40% to about 50%, about 45% to about 50%, or about 20% to about 45%, about 25% to about 45%, about 30% to about 45%, about 35% to about 45%, or about 40% to about 45%.

[0056] <Freezing rate of frozen raw gluten block 10> On the other hand, in the completely frozen state, the freezing rate (freezing rate) of the water inside the frozen raw gluten block 10 can be, for example, in the range of about 80% or more (e.g., in the range of about 80% to about 90% or in the range of about 80% to about 95%) or in the range of about 85% or more (e.g., in the range of about 85% to about 90% or in the range of about 85% to about 95%) in the portion near the surface of the frozen raw gluten (the surface portion), and can be in the range of about 90% or more (e.g., in the range of about 90% to about 95% or in the range of about 90% to about 100%) or in the range of about 95% or more (e.g., in the range of about 95% to about 100%) in the portion near the temperature center point of the frozen raw gluten (the center portion).

[0057] That is, in the completely frozen state, the freezing rate of the moisture inside the frozen fresh gluten can be set to 80% as a lower limit and 95% as an upper limit in the entire range from the surface to the inside (the entire range from the surface to the center through the middle layer). For example, in the completely frozen state, the freezing rate of the moisture inside the frozen fresh gluten can be at least in any of the ranges of about 80% to about 95%, about 85% to about 95%, and about 90% to about 95%, or in any of the ranges of about 80% to about 90%, and about 85% to about 90%. Alternatively, in the above case, in the completely frozen state, the freezing rate of the moisture inside the frozen fresh gluten can be set to a value exceeding 95% (for example, 99% or 100%) as an upper limit in the entire range from the surface to the inside.

[0058] <Ratio of freezing rate of frozen raw gluten block 10 to that of semi-thawed raw gluten block 10A> As explained in the above frozen raw gluten preparation step STEP 1, in the completely frozen state, the freezing rate (freezing rate) of the water inside the frozen raw gluten block 10 can be, for example, in the range of about 80% or more or about 85% or more at the surface layer of the frozen raw gluten, and in the range of about 90% or more or about 95% or more at the center of the frozen raw gluten. Therefore, the frozen raw gluten block semi-thawing step STEP 2-1 can be configured so that the freezing rate (freezing rate) of the water inside the semi-thawed raw gluten block 10A is about 1 / 2 (about 50%) of the freezing rate (freezing rate) of the water inside the frozen raw gluten block 10 from the surface layer to the center.

[0059] <Semi-defrosting device> As the semi-thawing device, a container of a predetermined volume that stores a predetermined volume of fresh water at a predetermined temperature (hereinafter referred to as a "semi-thawing device") can be used. That is, this semi-thawing device uses fresh water as a thawing medium, which is a heat exchange medium for semi-thawing the frozen raw gluten mass 10 by heat exchange (i.e., heat transfer) with the frozen raw gluten mass 10. In this case, the semi-thawed raw gluten mass 10A prepared by thawing the raw gluten mass to a semi-thawed state by the semi-thawing device may be taken out of the semi-thawing device, and then the moisture adhering to the surface may be removed before being provided to the next step (i.e., a surface moisture removal step may be added before the next step), or the state may be maintained and provided to the next step.

[0060] <Amount of fresh water> In the frozen raw gluten block partial thawing step STEP 2-1, first, a predetermined amount of fresh water (for example, 50 to 80% of the volume of the container) is stored in a predetermined container. The amount of fresh water in the container is set to a total amount (at least the minimum amount required for heat exchange) such that a sufficient amount of fresh water is present around the frozen raw gluten block 10 when the frozen raw gluten block 10 is completely immersed in the fresh water in the container. From this viewpoint, the amount of fresh water in the container is set according to the volume or weight of the frozen raw gluten block 10 to be immersed. For example, the container can be filled with an amount (or volume) of fresh water that is 5 to 15 times the weight (or volume) of the frozen raw gluten block 10, and preferably, the container can be filled with an amount (or volume) of fresh water that is 10 times the weight (or volume) of the frozen raw gluten block 10. For example, when a frozen raw gluten block 10 (weight 10 kg) of the suitable individual dimensions is immersed and semi-thawed, 50 to 150 kg (50 to 100 liters) of fresh water, which is 5 to 15 times the weight of the frozen raw gluten block 10, can be filled into the container, and preferably 100 kg (100 liters) of fresh water, which is 10 times the weight of the frozen raw gluten block 10.

[0061] <Types of fresh water> Fresh water here refers to water that does not contain impurities such as salt and is of a quality equivalent to drinking water. For example, water that meets the water quality standards set out in the Ministerial Ordinance on Water Quality Standards, pursuant to Article 4 of the Water Supply Act, can be used. As long as it meets the quality standards, water other than tap water, such as well water, can also be used.

[0062] <Fresh water temperature> In addition, the fresh water in the semi-thawing device used in the frozen raw gluten mass semi-thawing step STEP 2-1 can be fresh water at any temperature within the range of room temperature (for example, the range of "15°C to 25°C" according to the definition specified in the Japanese Pharmacopoeia). For example, the fresh water in the semi-thawing device can be fresh water at any temperature within the range of about 15°C to about 25°C (hereinafter referred to as the "maximum room temperature range"), fresh water at any temperature within the range of about 15°C to about 20°C (hereinafter referred to as the "intermediate room temperature range"), or fresh water at any temperature within the range of about 15°C to about 18°C ​​(hereinafter referred to as the "minimum room temperature range"). Alternatively, the fresh water used in the frozen raw gluten partial thawing step STEP 2-1 may be cold water with a temperature lower than room temperature, for example, a water temperature of any value within the range of about 5°C to about 15°C (hereinafter referred to as the "maximum cold temperature range"), a water temperature of any value within the range of about 5°C to about 10°C (hereinafter referred to as the "intermediate cold temperature range"), or a water temperature of any value within the range of about 5°C to about 8°C (hereinafter referred to as the "minimum cold temperature range"). Alternatively, the fresh water used in the frozen raw gluten mass partial thawing step STEP 2-1 may be ice water with a water temperature of about 0°C.

[0063] <Immersion time> Next, the frozen raw gluten mass 10 is entirely immersed in the fresh water in the container, and the immersion state is maintained for a predetermined immersion time. Here, the immersion time of the frozen raw gluten mass 10 in the fresh water is set according to the amount of heat transfer per unit time of the frozen raw gluten mass 10 by the fresh water (i.e., the amount of heat transfer in the thawing direction) within a range in which the frozen raw gluten mass 10 is in the semi-thawed state of the raw gluten mass but is not in a thawed state beyond the semi-thawed state of the raw gluten mass (hereinafter referred to as "necessary and sufficient time for semi-thawing the raw gluten mass").

[0064] That is, the immersion time of the frozen raw gluten block 10 in fresh water (the necessary and sufficient time for semi-thawing the raw gluten block) is set by increasing or decreasing according to the amount of heat transferred by the fresh water to the frozen raw gluten block 10 per unit time (i.e., the amount of heat transferred in the thawing direction). Here, the amount of heat transferred by the fresh water to the frozen raw gluten block 10 per unit time is a value according to the ratio of the amount (volume) of fresh water in a container to the volume and / or surface area of ​​the frozen raw gluten block 10 to be immersed (when multiple frozen raw gluten blocks 10 are immersed in fresh water in one container, the ratio of the amount (volume) of fresh water in the container to the total volume and / or surface area of ​​the multiple frozen raw gluten blocks 10 to be immersed), and the temperature of the fresh water in the container. Therefore, the immersion time of the frozen raw gluten lump 10 in fresh water (necessary and sufficient time for semi-thawing the raw gluten lump) is set to be proportionally longer as the ratio of the volume and / or surface area of ​​the frozen raw gluten lump 10 to the amount (volume) of fresh water in the container increases, and is set to be proportionally shorter as the ratio of the volume and / or surface area of ​​the frozen raw gluten lump 10 to the amount (volume) of fresh water in the container decreases. On the other hand, the immersion time of the frozen raw gluten lump 10 in fresh water (necessary and sufficient time for semi-thawing the raw gluten lump) is set to be proportionally shorter as the temperature of the fresh water in the container increases, and is set to be proportionally longer as the temperature of the fresh water in the container decreases.

[0065] For example, when one frozen raw gluten block 10 is immersed in fresh water in a container to semi-thaw, the immersion time of the frozen raw gluten block 10 is set to a value that is a necessary and sufficient time for semi-thawing the raw gluten block, depending on the ratio between the amount (volume) of fresh water in the container and the volume and / or surface area of ​​the frozen raw gluten block 10 to be immersed, and the temperature of the fresh water in the container. That is, for example, if the amount of fresh water and the temperature of the fresh water in the container are the same, the immersion time of the frozen raw gluten block 10 in fresh water (necessary and sufficient time for semi-thawing the raw gluten block) is set to be longer as the volume and / or surface area of ​​the frozen raw gluten block 10 to be immersed increases, and shorter as the volume and / or surface area of ​​the frozen raw gluten block 10 to be immersed decreases.

[0066] <Examples of immersion times (maximum room temperature range)> Specifically, when the volume and / or surface area of ​​the frozen raw gluten block 10 to be immersed (particularly, the volume and / or surface area of ​​the frozen raw gluten alone) is within the range of the volume and / or surface area of ​​the raw gluten block in a typical production unit (for example, when the dimensional range of the frozen raw gluten block 10 alone is within the above-mentioned preferred dimensional range of the raw gluten block alone), and the temperature of the fresh water in the container is within the range of about 15°C to about 25°C (maximum room temperature range), the immersion time of the frozen raw gluten block 10 (the necessary and sufficient time for semi-thawing the raw gluten block) can be set to any value within the range of about 5 minutes to about 40 minutes, and preferably, can be set to any value within the range of about 10 minutes to about 40 minutes. In this case, the immersion time of the frozen raw gluten mass 10 (the necessary and sufficient time for semi-thawing the raw gluten mass) may be set to any value within the range of about 5 minutes to about 20 minutes, any value within the range of about 10 minutes to about 20 minutes, or any value within the range of about 15 minutes to about 20 minutes, depending on the surface condition of the frozen raw gluten mass 10 immersed in the fresh water in the container and the ambient temperature of the environment in which the semi-thawing device is installed (usually room temperature). Alternatively, it may be set to any value within the range of about 10 minutes to about 30 minutes, any value within the range of about 15 minutes to about 30 minutes, any value within the range of about 20 minutes to about 30 minutes, or any value within the range of about 25 minutes to about 30 minutes, or any value within the range of about 20 minutes to about 40 minutes, any value within the range of about 25 minutes to about 40 minutes, any value within the range of about 30 minutes to about 40 minutes, or any value within the range of about 35 minutes to about 40 minutes.

[0067] <Examples of immersion times (medium temperature range)> In addition, for example, when the volume and / or surface area of ​​the frozen raw gluten block 10 to be immersed (particularly, the volume and / or surface area of ​​the frozen raw gluten alone) is within the range of the volume and / or surface area of ​​the raw gluten block in a general production unit (for example, when the size range of the frozen raw gluten block 10 alone is within the above-mentioned suitable size range of the raw gluten alone), and the temperature of the fresh water in the container is within the range of about 15°C to about 20°C (intermediate room temperature range), the immersion time of the frozen raw gluten block 10 (necessary and sufficient time for semi-thawing the raw gluten block) is set to any value within the range of about 15 minutes to about 40 minutes (or any value within the range of about 20 minutes to about 35 minutes as the central range, for example, the median value). It can be set to any value within the range of about 20 minutes to about 40 minutes (or any value within the range of about 25 minutes to about 35 minutes as its central range, for example, set to a value of about 30 minutes as its median value), it can be set to any value within the range of about 25 minutes to about 40 minutes (or any value within the range of about 30 minutes to about 35 minutes as its central range, for example, set to a value of about 32 minutes or about 33 minutes as its median value), or it can be set to any value within the range of about 30 minutes to about 40 minutes (or any value within the range of about 32 minutes to about 38 minutes as its central range, for example, set to a value of about 36 minutes as its median value).

[0068] <Specific examples of immersion times (minimum room temperature range)> In addition, for example, when the volume and / or surface area of ​​the frozen raw gluten block 10 to be immersed (particularly, the volume and / or surface area of ​​the frozen raw gluten block 10 alone) is within the range of the volume and / or surface area of ​​the raw gluten block in a general production unit (for example, when the size range of the frozen raw gluten block 10 alone is within the above-mentioned suitable size range of the raw gluten block alone), and the temperature of the fresh water in the container is within the range of about 15°C to about 18°C ​​(minimum room temperature range), the immersion time of the frozen raw gluten block 10 (necessary and sufficient time for semi-thawing the raw gluten block) is set to any value within the range of about 20 minutes to about 40 minutes. It can be set to any value within the range of about 25 minutes to about 35 minutes (or set to any value within the range of about 25 minutes to about 35 minutes as its central range, for example, set to a median value of about 30 minutes), it can be set to any value within the range of about 25 minutes to about 40 minutes (or set to any value within the range of about 30 minutes to about 35 minutes as its central range, for example, set to a median value of about 32 minutes or about 33 minutes), or it can be set to any value within the range of about 25 minutes to about 35 minutes (or set to any value within the range of about 27 minutes to about 33 minutes as its central range, for example, set to a median value of about 30 minutes).

[0069] <Immersion time range> At this time, the soaking time of the frozen raw gluten block 10 (sufficient time necessary for semi-thawing the raw gluten block) can be set within the above-mentioned time range (hereinafter referred to as "soaking time range") in proportion to the volume and / or surface area of ​​the frozen raw gluten block 10 alone. For example, when the volume and / or surface area of ​​the frozen raw gluten block 10 alone corresponds to the maximum value of the raw gluten block in normal production, the soaking time of the frozen raw gluten block 10 (sufficient time necessary for semi-thawing the raw gluten block) can be set to the maximum value within the soaking time range (e.g., about 20 minutes, about 30 minutes, or about 40 minutes), and when the volume and / or surface area of ​​the frozen raw gluten block 10 alone corresponds to the minimum value of the raw gluten block in normal production, the soaking time of the frozen raw gluten block 10 (sufficient time necessary for semi-thawing the raw gluten block) can be set to the minimum value within the soaking time range (e.g., about 5 minutes, about 10 minutes, or about 20 minutes). In addition, the frozen state of the surface of the frozen raw gluten block 10 immersed in the container can be visually confirmed, and the frozen raw gluten half-thawing step can be terminated when it is determined that the frozen raw gluten block 10 is in a half-thawed state. For example, according to the inventors' experiments, when the frozen raw gluten block 10 has the suitable dimensions and weighs 10 kg, the amount of fresh water is 100 liters, and the temperature of the fresh water is set to about 16°C (15.7°C to be exact) (and the ambient temperature of the environment in which the container is placed is 19°C), the immersion time of the frozen raw gluten block 10 (necessary and sufficient time for half-thawing the fresh gluten block) is set to 30 minutes. In this case, according to the inventors' experiments, it has been confirmed that the temperature of the fresh water immediately after the frozen raw gluten block half-thawing step STEP2-1 is performed is 13°C, which is a drop of about 3°C.

[0070] [STEP 2-2: Shredding the semi-thawed raw gluten mass (first cutting step)] Next, in the semi-thawed raw gluten block shredding step STEP2-2, the semi-thawed raw gluten block 10A is shredded to a certain width dimension by a predetermined cutting device (typically a cutting device having a predetermined cutting blade) and divided into a predetermined number of blocks of raw gluten. For example, when the frozen raw gluten block 10 has the suitable single unit dimensions and weighs 10 kg, and the semi-thawed raw gluten block 10A also has the suitable single unit dimensions and weighs 10 kg, the semi-thawed raw gluten block 10A is cut in parallel to divide it into 9 parts in its length direction (i.e., in the direction of the length dimension of 54.5 cm) into 9 parts. As a result, after the division, a unit of fresh gluten (hereinafter referred to as "fresh gluten unit pieces") having a width dimension that is 1 / 9 of the length dimension of the semi-thawed fresh gluten block 10A (in the case of the semi-thawed fresh gluten block 10A having a length dimension of 54.5 cm, a width dimension of about 6 cm) (and having the same length dimension as the width dimension of the semi-thawed fresh gluten block 10A and the same thickness dimension as the thickness dimension of the semi-thawed fresh gluten block 10A) is formed in the number of divisions (in this case, 9 pieces). That is, each of the fresh gluten unit pieces has a length dimension that is the same as the width dimension of the semi-thawed fresh gluten block 10A and a thickness dimension that is the same as the thickness dimension of the semi-thawed fresh gluten block 10A, while having a width dimension that is the value obtained by dividing the length dimension of the semi-thawed fresh gluten block 10A by the number of divisions. Each of the fresh gluten unit pieces has a rectangular cubic shape or a rectangular block shape that is rectangular in a plan view. Furthermore, due to the melting of a part of the internal frozen portion over the time required for the semi-thawed raw gluten lump shredding step STEP 2-2, the fresh gluten unit piece has a freezing rate (freezing rate) that is lower than the freezing rate of the fresh gluten lump in the semi-thawed state by the amount of melting over the elapsed time. That is, immediately after the semi-thawed raw gluten lump shredding step STEP 2-2 is performed, the fresh gluten unit piece is in a semi-thawed state (hereinafter referred to as "semi-thawed state of the fresh gluten lump after shredding") having the freezing rate (a freezing rate lower than the freezing rate of the semi-thawed raw gluten lump 10A in the semi-thawed state).

[0071] <Actions and effects of semi-thawed raw gluten block> In this half-thawed raw gluten block shredding step STEP2-2, as described above, the half-thawed raw gluten block 10A maintains the freezing rate of the half-thawed state of the raw gluten block. (Strictly speaking, immediately after the start of the half-thawed raw gluten block shredding step STEP2-2, the half-thawed raw gluten block 10A maintains the freezing rate of the half-thawed state of the raw gluten block.) Therefore, the half-thawed raw gluten block 10A as a whole (particularly in its surface layer) has a predetermined hardness (hardness higher than that of raw gluten in an unfrozen state, hereinafter referred to as "hardness before shredding") according to its freezing rate (i.e., the freezing rate of the half-thawed state of the raw gluten block, hereinafter referred to as "freezing rate before shredding"), and deformation of the cut portion (i.e., deformation of the boundary surface portion between the adjacent raw gluten unit pieces) due to the stress when the cutting blade of the cutting device enters the inside during cutting can be suppressed by the predetermined hardness according to its freezing rate (freezing rate). Therefore, in the semi-thawed fresh gluten block shredding step STEP 2-2, the semi-thawed fresh gluten block 10A can be smoothly shredded and divided into the specified number of pieces, and deviation of the cutting trajectory due to deformation of the semi-thawed fresh gluten block 10A at the cutting point during shredding can be prevented, and the semi-thawed fresh gluten unit pieces 20A after shredding can be formed into the specified accurate dimensions and shape.

[0072] [STEP 2-3: Refreezing fresh gluten unit pieces (second freezing process)] <Decrease in freezing rate and hardness of fresh gluten> As described above, immediately after the semi-thawed raw gluten block shredding step STEP2-2 is performed, the freezing rate (freezing rate) of the raw gluten unit pieces is lower than the freezing rate (freezing rate) of the semi-thawed state of the semi-thawed raw gluten block 10A (hereinafter referred to as the "freezing rate after shredding"), and has a predetermined hardness (hereinafter referred to as the "hardness after shredding") lower than the predetermined hardness of the semi-thawed raw gluten block 10A. In particular, immediately after the start of the semi-thawed raw gluten block shredding step STEP2-2 (i.e., immediately after the frozen raw gluten semi-thawing step 2-1), the freezing rate of the semi-thawed raw gluten gradually decreases from the freezing rate before shredding as time passes, but in particular, due to heat transfer by the air in the environment at ambient temperature, the freezing rate of the semi-thawed raw gluten decreases at a greater rate in the surface layer (directly in contact with the air in the environment) than in the center (separated from the environment by the surface layer and middle layer). Therefore, immediately after the start of the semi-thawed raw gluten lump shredding step STEP 2-2 (i.e., immediately after the frozen raw gluten semi-thawing step 2-1), the hardness of the semi-thawed raw gluten also gradually decreases from the hardness before shredding as time passes, and in particular, the hardness of the surface layer decreases at a greater rate than the hardness of the center. Therefore, immediately after the semi-thawed raw gluten lump shredding step STEP 2-2 is performed, the hardness of the raw gluten unit pieces after shredding is lower than the hardness of the semi-thawed raw gluten lump 10A before shredding, and the hardness of the raw gluten unit pieces after shredding is even lower at the surface layer.

[0073] <Issues with cutting due to reduced freezing rate and hardness of raw gluten> Here, as described above, if the hardness of the raw gluten unit pieces after shredding is lower than the hardness of the semi-thawed raw gluten block 10A before shredding immediately after the semi-thawed raw gluten block shredding step STEP 2-2 is performed (especially if it is even lower at the surface layer), this will cause problems in smoothly cutting the raw gluten unit pieces into slices of specified dimensions and shapes in the semi-thawed raw gluten slicing step STEP 4 described below.

[0074] <Solving cutting problems caused by reduced freezing rate and hardness of raw gluten> Therefore, in the method for producing a gluten protein-based meat substitute according to the present embodiment, a fresh gluten unit piece refreezing step STEP2-3 is provided as a step following the half-thawed fresh gluten lump shredding step STEP2-2 (and a step preceding the half-thawed fresh gluten slicing step STEP4 described later). That is, in the method for producing a gluten protein-based meat substitute according to the present embodiment, in the fresh gluten unit piece refreezing step STEP2-3 following the half-thawed fresh gluten lump shredding step STEP2-2, the half-thawed fresh gluten unit pieces 20A are frozen and frozen stored in a freezing device such as a predetermined freezer or freezing chamber (for example, the same freezing device as the frozen fresh gluten preparation step STEP1) at a predetermined freezing temperature for a predetermined freezing time, to prepare fresh gluten unit pieces (hereinafter referred to as "frozen fresh gluten unit pieces 20") in a predetermined frozen state corresponding to the frozen fresh gluten unit pieces 20. That is, in the fresh gluten unit piece refreezing step STEP 2-3, the fresh gluten unit pieces are refrozen under conditions (freezing temperature and freezing time) such that the post-shredding hardness (which has decreased from the pre-shredding hardness) of the fresh gluten unit pieces returns to at least the pre-shredding hardness, in other words, under conditions (freezing temperature and freezing time) such that the post-shredding freezing rate (which has decreased from the pre-shredding freezing rate) of the fresh gluten unit pieces returns to at least the pre-shredding freezing rate, to obtain the frozen fresh gluten unit pieces 20. Alternatively, in the fresh gluten unit piece refreezing step STEP 2-3, the fresh gluten unit pieces are refrozen under conditions (freezing temperature and freezing time) such that the post-shredding hardness (which has decreased from the pre-shredding hardness) of the fresh gluten unit pieces returns to at least the pre-shredding hardness, at least in the surface layer portion, in other words, under conditions (freezing temperature and freezing time) such that the post-shredding freezing rate (which has decreased from the pre-shredding freezing rate) of the fresh gluten unit pieces returns to at least the pre-shredding freezing rate, at least in the surface layer portion, to obtain the frozen fresh gluten unit pieces 20.

[0075] <Freezing temperature and freezing time> Here, in the fresh gluten unit piece refreezing step STEP2-3, the freezing conditions for obtaining the frozen fresh gluten unit pieces 20, i.e., the freezing conditions for returning the post-shredding hardness (and post-shredding freezing rate) of the fresh gluten unit pieces to at least the pre-shredding hardness (pre-shredding freezing rate) in the whole or at least in the surface layer, as described above, are comprised of a freezing temperature and a freezing time. Among these, the predetermined freezing temperature for obtaining the frozen fresh gluten unit pieces 20 can be, for example, a temperature of -18°C or lower or -20°C or lower, which is the same freezing temperature as the frozen fresh gluten block 10 in the frozen fresh gluten block preparation step STEP1. In addition, the predetermined freezing time for obtaining the frozen fresh gluten unit pieces 20 can be, for example, 24 hours or more, which is the same freezing time as the frozen fresh gluten block 10 in the frozen fresh gluten preparation step STEP1. However, the predetermined freezing temperature for obtaining the frozen raw gluten unit pieces 20 can be, for example, a freezing time considerably shorter than the freezing time of the frozen raw gluten block 10 in the frozen raw gluten preparation step STEP 1, so that the raw gluten unit pieces can return from the post-shredding hardness (and post-shredding freezing rate) to at least the pre-shredding hardness (pre-shredding freezing rate) in the whole or at least in the surface layer. For example, as described above, in the case where the semi-thawed raw gluten block 10A has the suitable single unit dimensions and weighs 10 kg, and the semi-thawed raw gluten block 10A is cut in parallel to be divided into nine pieces in its length direction (i.e., in the direction of the length dimension of 54.5 cm) to obtain the raw gluten unit pieces, the freezing time in the raw gluten unit piece refreezing step STEP 2-3 can be about 3 hours. That is, the predetermined freezing time for obtaining the frozen raw gluten unit pieces 20 may be about 1 / 6 to 1 / 8 or about 1 / 6 to 1 / 12 of the freezing time for the frozen raw gluten block 10 in the frozen raw gluten preparation step STEP 1. For example, the predetermined freezing time for obtaining the frozen raw gluten unit pieces 20 may be 3 hours or more.

[0076] <Freezing rate (freezing rate) of the frozen raw gluten unit pieces 20> As described above, the freezing rate (freezing rate) of the moisture inside the frozen raw gluten unit pieces 20 obtained in the raw gluten unit piece refreezing step STEP 2-3 can be, for example, in the range of about 80% or more (for example, in the range of about 80% to about 90% or in the range of about 80% to about 95%) or in the range of about 85% or more (for example, in the range of about 85% to about 90% or in the range of about 85% to about 95%) at the surface layer part of the frozen raw gluten unit pieces 20, and in the range of about 90% or more (for example, in the range of about 90% to about 95% or in the range of about 90% to about 100%) or in the range of about 95% or more (for example, in the range of about 95% to about 100%) at the center part near the temperature center point of the frozen raw gluten unit pieces 20. In the middle layer part of the frozen raw gluten unit pieces 20, the freezing rate can be intermediate between the freezing rate of the surface layer part and the freezing rate of the center part.

[0077] <Freezing of surface moisture by refreezing the frozen raw gluten unit pieces 20> Here, moisture is attached to the surface of the frozen raw gluten block 10 by the semi-thawing process by immersion in fresh water in the semi-thawing step STEP 2-1, and moisture is also attached to the surface of the raw gluten unit pieces formed in the next semi-thawed raw gluten block shredding step STEP 2-2. Therefore, when the raw gluten unit pieces in this state are subjected to the next raw gluten unit piece refreezing step STEP 2-3, the moisture on the surface freezes and a thin ice film is formed on the surface of the raw gluten unit pieces. In addition, a thin ice film is also formed on the surface of the frozen raw gluten block 10 obtained in the frozen raw gluten block preparation step STEP 1, and therefore the ice film on the surface of the raw gluten unit pieces formed in the semi-thawing step STEP 2-1 of the raw gluten block and the semi-thawed raw gluten block shredding step STEP 2-2 is an ice film with a thickness greater than that of the frozen raw gluten block 10. Therefore, by providing a moisture removing step of removing moisture on the surface of the fresh gluten unit piece (by blowing it off with an air jet or wiping it off with a wiping cloth or wiping paper, etc.) before the fresh gluten unit piece refreezing step STEP 2-3, it is possible to prevent a thin ice film from being formed on the surface of the fresh gluten unit piece in the fresh gluten unit piece refreezing step STEP 2-3. However, even if a thin ice film is formed on the surface of the fresh gluten unit piece, the thin ice film is removed from the surface of the fresh gluten unit piece by the frozen fresh gluten unit piece half-thawing step STEP 3 described later, so such a moisture removing step can be omitted.

[0078] [Step 3 (STEP 3): Frozen raw gluten unit piece semi-thawing step (second semi-thawing step)] In the frozen raw gluten unit piece semi-thawing step STEP 3, the re-frozen frozen raw gluten prepared in the raw gluten unit piece re-freezing step STEP 2-3 (i.e., the frozen raw gluten unit piece 20) is removed from the freezing device and thawed to a predetermined semi-thawed state by a predetermined semi-thawing device, and then removed from the semi-thawing device to prepare raw gluten unit pieces in the predetermined semi-thawed state (hereinafter referred to as "semi-thawed raw gluten unit pieces 20A"). Here, the predetermined semi-thawed state of the semi-thawed raw gluten unit piece 20A is a semi-thawed state similar to the predetermined semi-thawed state of the semi-thawed raw gluten mass 10A (i.e., the semi-thawed state of the raw gluten mass), and when the raw gluten unit piece is divided into three layers of the same thickness in the direction from the surface to the center (typically, the temperature center point), the part located on the most surface side is the surface layer, the part located on the most center side is the center, and the part located between the surface layer and the center is the middle layer, the surface layer, the middle layer, and the center are all in a state that has been thawed to a predetermined degree from the predetermined frozen state of the frozen raw gluten unit piece 20 by the frozen raw gluten unit piece half-thawing process, but is not completely thawed. Here, in order to clarify that the semi-thawed state is the predetermined semi-thawed state of the raw gluten unit piece, the term "semi-thawed state of raw gluten unit piece" is used as a term expressing such a state.

[0079] <Fresh gluten unit piece, semi-thawed state> The half-thawed state of the fresh gluten unit piece will be described in more detail. First, in the half-thawed state of the fresh gluten unit piece, the half-thawed fresh gluten unit piece 20A is in an intermediate state between the predetermined frozen state of the frozen fresh gluten unit piece 20 and the thawed state or non-frozen state in which the fresh gluten unit piece is completely thawed (i.e., the freezable water content consisting of the internal free water and bound water is not frozen at all and is completely liquid), and the freezable water content consisting of the internal free water and bound water is all in a half-frozen state or half-frozen state (i.e., the state in which a part of the freezable water content inside is frozen and the other part is melted).

[0080] In detail, in the semi-thawed state of the semi-thawed raw gluten unit piece 20A, the moisture inside is in either a frozen ice crystal state or a melted liquid state throughout the entire internal structure of the raw gluten dough (i.e., from the surface to the center of the inside). Therefore, the frozen state (frozen state) of the semi-thawed state of the raw gluten unit piece can be defined by the ratio (volume ratio or weight ratio) of the frozen part, which is the moisture in the ice crystal state, to the melted part, which is the moisture in the liquid state, or by the ratio (volume fraction or weight fraction) of the volume or weight of the frozen part to the volume or weight of the semi-thawed raw gluten.

[0081] From another perspective, the semi-thawed state of the semi-thawed raw gluten unit piece 20A refers to a state in which the temperature of the semi-thawed raw gluten unit piece 20A is in a temperature range slightly lower than approximately zero degrees Celsius, which is the melting point or freezing point of water (for example, a temperature range of -1°C to -6°C), and ice crystals remain partially inside. For example, it refers to a state in which the central temperature of the center, which is the temperature center point of the semi-thawed raw gluten unit piece 20A, is around -5°C (for example, in the range of -4°C to -6°C), and the temperature of the surface layer or surface temperature of the semi-thawed raw gluten unit piece 20A is around zero degrees or lower (for example, in the range of -1°C to 0°C).

[0082] <Freezing rate of semi-thawed raw gluten unit piece 20A> In the half-thawed state of the half-thawed raw gluten unit piece 20A, the freezing rate (freezing rate) of the moisture inside the half-thawed raw gluten unit piece 20A can be, for example, in the surface layer portion, which is a portion near the surface of the half-thawed raw gluten unit piece 20A, in the range of about 20% to 40%, or in the range of about 25% to 35%, or about 30%, and in the center portion, which is a portion near the temperature center point of the half-thawed raw gluten unit piece 20A, in the half-thawed state of the half-thawed raw gluten unit piece 20A, the freezing rate (freezing rate) of the moisture inside the half-thawed raw gluten unit piece 20A can be, for example, in the intermediate layer portion, which is a portion between the surface layer portion and the center portion of the half-thawed raw gluten unit piece 20A ... half-thawed state of the half-thawed raw gluten unit piece 20A, the freezing rate (freezing rate) of the moisture inside the half-thawed raw gluten unit piece 20A can be an intermediate freezing rate between the freezing rate of the surface layer portion and the freezing rate of the center portion.

[0083] That is, in the semi-thawed state of the fresh gluten unit piece, the freezing rate of the moisture inside the semi-thawed fresh gluten unit piece 20A can be at least in any of the following ranges from about 20% to about 60%, about 25% to about 60%, about 30% to about 60%, about 35% to about 60%, about 40% to about 60%, about 45% to about 60%, about 50% to about 60%, and about 55% to about 60%, or in any of the following ranges from about 20% to about 55%, about 25% to about 55%, about 30% to about 55%, and about 55% to about 60%. or about 20% to about 50%, about 25% to about 50%, about 30% to about 50%, about 35% to about 50%, about 40% to about 50%, about 45% to about 50%, or about 20% to about 45%, about 25% to about 45%, about 30% to about 45%, about 35% to about 45%, or about 40% to about 45%.

[0084] <Freezing rate of 20 frozen raw gluten pieces> On the other hand, in the specified frozen state, the freezing rate (freezing rate) of the water inside the frozen raw gluten unit piece 20 can be, for example, in the range of about 80% or more (e.g., in the range of about 80% to about 90% or in the range of about 80% to about 95%) or in the range of about 85% or more (e.g., in the range of about 85% to about 90% or in the range of about 85% to about 95%) in the surface layer portion, which is the portion near the surface of the frozen raw gluten, and in the range of about 90% or more (e.g., in the range of about 90% to about 95% or in the range of about 90% to about 100%) or in the range of about 95% or more (e.g., in the range of about 95% to about 100%) in the center portion, which is the portion near the temperature center point of the frozen raw gluten.

[0085] That is, in the above-mentioned predetermined frozen state, the freezing rate of the moisture inside the frozen raw gluten unit piece 20 can be set to 80% as a lower limit and 95% as an upper limit in the entire range from the surface part to the inside (the entire range from the surface part through the middle part to the center part). For example, in the above-mentioned predetermined frozen state, the freezing rate of the moisture inside the frozen raw gluten unit piece 20 can be set to at least any of the ranges of about 80% to about 95%, about 85% to about 95%, and about 90% to about 95%, or any of the ranges of about 80% to about 90%, and about 85% to about 90%. Alternatively, in the above-mentioned case, in the above-mentioned predetermined frozen state, the freezing rate of the moisture inside the frozen raw gluten unit piece 20 can be set to a value exceeding 95% (for example, 99% or 100%) as an upper limit in the entire range from the surface part to the inside.

[0086] <Ratio of freezing rate of frozen raw gluten unit pieces 20 and semi-thawed raw gluten unit pieces 20A> As described in the above fresh gluten unit piece preparation step STEP 2, in the above-mentioned predetermined frozen state, the freezing rate (freezing rate) of the moisture inside the frozen fresh gluten unit pieces 20 can be, for example, in the range of about 80% or more or about 85% or more at the surface layer part of the frozen fresh gluten unit pieces 20, and in the range of about 90% or more or about 95% or more at the center part of the frozen fresh gluten unit pieces 20. Therefore, the frozen fresh gluten unit piece half-thawing step STEP 3 can be configured so that the freezing rate (freezing rate) of the moisture inside the half-thawed fresh gluten unit pieces 20A is about 1 / 2 (about 50%) of the freezing rate (freezing rate) of the moisture inside the frozen fresh gluten unit pieces 20 from the surface layer part to the center part.

[0087] <Semi-defrosting device> The semi-thawing device used in the frozen raw gluten unit piece semi-thawing step STEP3 can be the same as the semi-thawing device used in the frozen raw gluten mass semi-thawing step STEP2-1. That is, this semi-thawing device is configured to store a predetermined amount of fresh water similar to the fresh water used in the frozen raw gluten mass semi-thawing step STEP2-1, and semi-thaw the frozen raw gluten unit piece 20 by heat exchange (i.e., heat transfer) with the frozen raw gluten unit piece 20. In this case, the semi-thawed raw gluten unit piece 20A prepared by thawing the raw gluten unit piece to a semi-thawed state by the semi-thawing device may be taken out of the semi-thawing device, and then the moisture attached to the surface may be removed before being provided to the next step (i.e., a surface moisture removal step may be added before the next step), or the state may be maintained and provided to the next step.

[0088] <Type and amount of fresh water> In the frozen raw gluten unit piece half-thawing step STEP 3, first, a predetermined amount of fresh water (for example, 50 to 80% of the volume of the container) is stored in a predetermined container. The fresh water can be the same type of fresh water used in the frozen raw gluten mass half-thawing step STEP 2-1. The amount of fresh water in the container is set to a total amount (at least the minimum amount required for heat exchange) such that a sufficient amount of fresh water exists around the immersed frozen raw gluten unit pieces 20 when the entire frozen raw gluten unit pieces 20 are completely immersed in the fresh water in the container. From this viewpoint, the amount of fresh water in the container is set according to the volume or weight of the frozen raw gluten unit pieces 20 to be immersed. For example, the container can be filled with fresh water in an amount (or volume) of 5 to 15 times the weight (or volume) of the frozen raw gluten unit pieces 20, and preferably, the container can be filled with fresh water in an amount (or volume) of 10 times the weight (or volume) of the frozen raw gluten unit pieces 20. For example, when a frozen raw gluten unit piece 20 (in this case, the weight is 10 / 9=approximately 1.1 kg) formed by dividing a frozen raw gluten block 10 of the suitable individual dimensions into nine equal parts is immersed and semi-thawed, 5.5 to 16.5 kg (5.5 to 16.5 liters) of fresh water, which is 5 to 15 times the weight of the frozen raw gluten unit piece 20, can be filled into the container, and preferably 11 kg (11 liters) of fresh water, which is 10 times the weight of the frozen raw gluten unit piece 20, can be filled into the container.

[0089] Alternatively, the amount of fresh water in the container is set according to the volume or weight of the frozen raw gluten unit pieces 20 to be immersed, and may be, for example, 15 times or more the weight (or volume) of the frozen raw gluten unit pieces 20. For example, when the frozen raw gluten unit pieces 20 (in this case, the weight is 10 / 9=about 1.1 kg) formed by dividing the frozen raw gluten block 10 having the suitable single unit dimensions into 9 are immersed and semi-thawed, the container can be filled with fresh water in an amount of 16.5 kg (16.5 liters), which is 15 times or more the weight of the frozen raw gluten unit pieces 20 (for example, the same amount of fresh water as in the frozen raw gluten block semi-thawing step STEP 2-1, i.e., in this case, 50 to 150 liters of fresh water, or 100 liters of fresh water).

[0090] Alternatively, the semi-thawing process can be performed by completely immersing a predetermined number (plurality of pieces) of frozen raw gluten unit pieces 20 in fresh water in a container. In this case, the amount of fresh water in the container is set to a total amount (at least the minimum amount required for heat exchange) such that a sufficient amount of fresh water exists around each of the immersed frozen raw gluten unit pieces 20. For example, the amount of fresh water in the container can be the above-mentioned predetermined amount of fresh water when immersing a single frozen raw gluten unit piece 20 multiplied by the number of frozen raw gluten unit pieces 20 to be immersed at the same time.

[0091] <Fresh water temperature> In addition, the fresh water in the semi-thawing device used in the frozen raw gluten unit piece semi-thawing step STEP 3 can be fresh water with a water temperature of any value within the range of room temperature. For example, the fresh water in the semi-thawing device can be fresh water with a water temperature of any value within the range of about 15°C to about 25°C (the maximum room temperature range), fresh water with a water temperature of any value within the range of about 15°C to about 20°C (the intermediate room temperature range), or fresh water with a water temperature of any value within the range of about 15°C to about 18°C ​​(the minimum room temperature range). Alternatively, the fresh water used in the frozen raw gluten semi-thawing step STEP 3 can be cold water with a water temperature lower than room temperature, for example, cold water with a water temperature of any value within the range of about 5°C to about 15°C (the maximum cold temperature range), cold water with a water temperature of any value within the range of about 5°C to about 10°C (the intermediate cold temperature range), or cold water with a water temperature of any value within the range of about 5°C to about 8°C (the minimum cold temperature range). Alternatively, the fresh water used in the step 3 of partially thawing the frozen raw gluten unit pieces may be ice water having a temperature of about 0°C.

[0092] <Immersion time> Next, the frozen raw gluten unit pieces 20 are entirely immersed in the fresh water in the container, and the immersion state is maintained for a predetermined immersion time. Here, the immersion time of the frozen raw gluten unit pieces 20 in the fresh water is set according to the amount of heat transfer per unit time of the frozen raw gluten unit pieces 20 by the fresh water (i.e., the amount of heat transfer in the thawing direction) within a range in which the frozen raw gluten unit pieces 20 are in the raw gluten unit piece half-thawed state, but are not in a thawed state beyond the raw gluten unit piece half-thawed state (hereinafter referred to as "necessary and sufficient time for raw gluten unit piece half-thawing").

[0093] That is, the immersion time of the frozen raw gluten unit pieces 20 in fresh water (necessary and sufficient time for semi-thawing the fresh gluten unit pieces) is set by increasing or decreasing according to the amount of heat transferred by the fresh water per unit time (i.e., the amount of heat transferred in the thawing direction) of the frozen raw gluten unit pieces 20. Here, the amount of heat transferred by the fresh water per unit time of the frozen raw gluten unit pieces 20 is a value according to the ratio of the amount (volume) of fresh water in a container to the volume and / or surface area of ​​the frozen raw gluten unit pieces 20 to be immersed (when a plurality of frozen raw gluten unit pieces 20 are immersed in fresh water in one container, the ratio of the amount (volume) of fresh water in the container to the total volume and / or surface area of ​​the plurality of frozen raw gluten unit pieces 20 to be immersed), and the temperature of the fresh water in the container. Therefore, the immersion time of the frozen raw gluten unit pieces 20 in fresh water (sufficient time necessary for semi-thawing the raw gluten unit pieces) is set to be proportionally longer as the ratio of the volume and / or surface area of ​​the frozen raw gluten unit pieces 20 to the amount (volume) of fresh water in the container increases, and is set to be proportionally shorter as the ratio of the volume and / or surface area of ​​the frozen raw gluten unit pieces 20 to the amount (volume) of fresh water in the container decreases. On the other hand, the immersion time of the frozen raw gluten unit pieces 20 in fresh water (sufficient time necessary for semi-thawing the raw gluten unit pieces) is set to be proportionally shorter as the temperature of the fresh water in the container increases, and is set to be proportionally longer as the temperature of the fresh water in the container decreases.

[0094] For example, when one frozen raw gluten unit piece 20 is immersed in fresh water in a container to be semi-thawed, the immersion time of the frozen raw gluten unit piece 20 is set to a value that is a necessary and sufficient time for semi-thawing the raw gluten unit piece, depending on the ratio between the amount (volume) of fresh water in the container and the volume and / or surface area of ​​the frozen raw gluten unit piece 20 to be immersed, and the temperature of the fresh water in the container. That is, for example, if the amount of fresh water and the temperature of the fresh water in the container are the same, the immersion time of the frozen raw gluten unit piece 20 in fresh water (necessary and sufficient time for semi-thawing the raw gluten unit piece) is set to be longer as the volume and / or surface area of ​​the frozen raw gluten unit piece 20 to be immersed increases, and shorter as the volume and / or surface area of ​​the frozen raw gluten unit piece 20 to be immersed decreases.

[0095] <Comparison with the necessary and sufficient time for semi-thawing of raw gluten mass> Here, in comparison with the necessary and sufficient time for semi-thawing the semi-thawed raw gluten mass 10A in the frozen raw gluten mass semi-thawing step STEP 2-1, the volume of the semi-thawed raw gluten unit piece 20A is smaller than the volume of the semi-thawed raw gluten mass 10A (specifically, the volume of the semi-thawed raw gluten unit piece 20A is the value obtained by dividing the volume of the semi-thawed raw gluten mass 10A by the number of divisions in the semi-thawed raw gluten mass shredding step STEP 2-2), so that the heat transfer between the semi-thawed raw gluten unit piece 20A and the fresh water in the container is more rapid than in the case of the semi-thawed raw gluten. Therefore, the immersion time of the frozen raw gluten unit pieces 20 in fresh water (necessary and sufficient time for semi-thawing the raw gluten unit pieces) can be a predetermined time shorter than the immersion time of the frozen raw gluten block 10 in fresh water (necessary and sufficient time for semi-thawing the raw gluten block), for example, a predetermined ratio obtained by dividing the volume of the semi-thawed raw gluten unit pieces 20A (total volume if multiple pieces) immersed in the fresh water in the container by the volume of the semi-thawed raw gluten block 10A immersed in the fresh water in the container (for example, when one semi-thawed raw gluten unit piece 20A is immersed in the above amount of fresh water, this is 1 / 9, which is the number of divisions due to shredding of the above raw gluten block), or a ratio exceeding this predetermined ratio (for example, a ratio 1.5 times, 2 times, or 3 times the predetermined ratio) by the necessary and sufficient time for semi-thawing the raw gluten block.

[0096] <Examples of immersion times (maximum room temperature range)> Specifically, when the volume and / or surface area of ​​the frozen raw gluten unit pieces 20 to be immersed (particularly, the volume and / or surface area of ​​a single frozen raw gluten) is within the range of the volume and / or surface area of ​​the raw gluten unit pieces obtained by dividing a typical production unit of raw gluten lump by the above-mentioned semi-thawed raw gluten lump shredding process, and the temperature of the fresh water in the container is within the range of about 15°C to about 25°C (maximum room temperature range), the immersion time of the frozen raw gluten unit pieces 20 (necessary and sufficient time for semi-thawing the raw gluten unit pieces) can be set to any value within the range of about 5 minutes to about 40 minutes or about 5 minutes to about 30 minutes, and preferably, can be set to any value within the range of about 10 minutes to about 20 minutes. In this case, the immersion time of the frozen raw gluten unit pieces 20 (sufficient time necessary for semi-thawing the raw gluten unit pieces) may be set to any value within the range of about 5 minutes to about 20 minutes, any value within the range of about 10 minutes to about 20 minutes, or any value within the range of about 15 minutes to about 20 minutes, depending on the surface state of the frozen raw gluten unit pieces 20 immersed in the fresh water in the container and the ambient temperature of the environment in which the semi-thawing device is installed (usually room temperature). Alternatively, it may be set to any value within the range of about 10 minutes to about 30 minutes, any value within the range of about 15 minutes to about 30 minutes, any value within the range of about 20 minutes to about 30 minutes, or any value within the range of about 25 minutes to about 30 minutes, or any value within the range of about 20 minutes to about 40 minutes, any value within the range of about 25 minutes to about 40 minutes, any value within the range of about 30 minutes to about 40 minutes, or any value within the range of about 35 minutes to about 40 minutes.

[0097] <Examples of immersion times (medium temperature range)> In addition, for example, when the volume and / or surface area of ​​the frozen raw gluten unit pieces 20 to be immersed (particularly, the volume and / or surface area of ​​a single frozen raw gluten) is within the range of the volume and / or surface area of ​​the raw gluten unit pieces obtained by dividing a raw gluten lump of a general production unit by the above-mentioned semi-thawed raw gluten lump shredding process, and the temperature of the fresh water in the container is within the range of about 15°C to about 20°C (intermediate room temperature range), the immersion time of the frozen raw gluten unit pieces 20 (necessary and sufficient time for semi-thawing the raw gluten unit pieces) is set to an arbitrary value within the range of about 15 minutes to about 40 minutes (or an arbitrary value within the range of about 20 minutes to about 35 minutes as the central range, for example, about 27 minutes as the central value). It can be set to any value within the range of about 20 minutes to about 40 minutes (or any value within the range of about 25 minutes to about 35 minutes as its central range, for example, set to a median value of about 30 minutes), it can be set to any value within the range of about 25 minutes to about 40 minutes (or any value within the range of about 30 minutes to about 35 minutes as its central range, for example, set to a median value of about 32 minutes or about 33 minutes), or it can be set to any value within the range of about 30 minutes to about 40 minutes (or any value within the range of about 32 minutes to about 38 minutes as its central range, for example, set to a median value of about 36 minutes).

[0098] <Specific examples of immersion times (minimum room temperature range)> In addition, for example, when the volume and / or surface area of ​​the frozen raw gluten unit pieces 20 to be immersed (particularly, the volume and / or surface area of ​​a single frozen raw gluten unit piece 20) is within the range of the volume and / or surface area of ​​the raw gluten unit pieces obtained by dividing a raw gluten lump of a general production unit by the above-mentioned semi-thawed raw gluten lump shredding process, and the temperature of the fresh water in the container is within the range of about 15°C to about 18°C ​​(minimum room temperature range), the immersion time of the frozen raw gluten unit pieces 20 (necessary and sufficient time for semi-thawing the raw gluten unit pieces) is set to an arbitrary value within the range of about 20 minutes to about 40 minutes ( Alternatively, it can be set to any value within the range of about 25 minutes to about 35 minutes as its central range, for example, to a median value of about 30 minutes), or to any value within the range of about 25 minutes to about 40 minutes (or to any value within the range of about 30 minutes to about 35 minutes as its central range, for example, to a median value of about 32 minutes or about 33 minutes), or to any value within the range of about 25 minutes to about 35 minutes (or to any value within the range of about 27 minutes to about 33 minutes as its central range, for example, to a median value of about 30 minutes).

[0099] <Immersion time range> In this case, the soaking time of the frozen raw gluten unit pieces 20 (the necessary and sufficient time for semi-thawing the raw gluten unit pieces) can be set within the above-mentioned time range (hereinafter referred to as the "soaking time range") in proportion to the volume and / or surface area of ​​each frozen raw gluten unit piece 20. For example, when the volume and / or surface area of ​​the frozen raw gluten unit pieces 20 corresponds to the maximum value within the range of the volume and / or surface area of ​​the raw gluten unit pieces obtained by dividing a raw gluten lump of a general production unit by the above-mentioned semi-thawed raw gluten lump shredding process, the soaking time of the frozen raw gluten unit pieces 20 (necessary and sufficient time for semi-thawing the raw gluten unit pieces) can be set to the maximum value within the soaking time range (e.g., about 20 minutes, about 30 minutes, or about 40 minutes), and when the volume and / or surface area of ​​the frozen raw gluten unit pieces 20 corresponds to the minimum value within the range of the volume and / or surface area of ​​the raw gluten unit pieces obtained by dividing a raw gluten lump of a general production unit by the above-mentioned semi-thawed raw gluten lump shredding process, the soaking time of the frozen raw gluten unit pieces 20 (necessary and sufficient time for semi-thawing the raw gluten unit pieces) can be set to the minimum value within the soaking time range (e.g., about 5 minutes, about 10 minutes, or about 20 minutes). In addition, the frozen state of the surface of the frozen raw gluten unit pieces 20 immersed in the container can be visually checked, etc., and when it is determined that the frozen raw gluten unit pieces 20 are in a semi-thawed state, this frozen raw gluten unit piece semi-thawing process can be terminated.

[0100] [Step 4: Slicing step of semi-thawed raw gluten unit pieces (second cutting step)] Next, in the semi-thawed raw gluten unit piece slicing step STEP4, the semi-thawed raw gluten unit piece 20A is cut into slices with a certain thickness by a predetermined cutting device (typically a slicing device having a predetermined cutting blade, for example, a slicing device used for slicing meat), and divided into a predetermined number of sliced ​​pieces or thinly sliced ​​pieces of raw gluten. For example, when the frozen raw gluten unit piece 20 is obtained by dividing a raw gluten block having a weight of 10 kg into 9 pieces, the frozen raw gluten unit piece 20 has a length of 33 cm, a width of about 6 cm, and a thickness (i.e., a height when laid flat) of 6.5 cm. In this case, the semi-thawed raw gluten unit piece 20A has a weight of about 1.1 kg (10 kg / 9). Then, the semi-thawed raw gluten unit piece 20A is sliced ​​in parallel in its length direction (i.e., in the above case, in the direction of its length of 33 cm) so as to be sliced ​​into slices of a predetermined thickness. For example, the semi-thawed raw gluten unit piece 20A is cut into slices in the length direction, preferably with a thickness dimension of any value within the range of 1 mm to 6 mm (more preferably with a thickness dimension of any value within the range of 1 mm to 5 mm), so that the sliced ​​raw gluten (hereinafter referred to as "raw gluten slices 30"). For example, when the semi-thawed raw gluten unit piece 20A having a length dimension of 33 cm (330 mm) (and a width dimension of about 6 cm and a height dimension of 6.5 cm) is cut into slices in the length direction, with a thickness dimension of any value within the range of 1 mm to 5 mm, 330 pieces of raw gluten slices 30 are obtained from one semi-thawed raw gluten unit piece 20A when the thickness dimension is 1 mm, which is the minimum thickness dimension, (330 mm / 1=330), and when the thickness dimension is 5 mm, which is the maximum thickness dimension, (330 mm / 5=66), 66 pieces of raw gluten slices 30 are obtained.

[0101] <Preferable range of thickness dimension of fresh gluten slice 30> The thickness dimension of the raw gluten slice piece 30 obtained by slicing the semi-thawed raw gluten unit piece 20A is preferably any value within the range of 1 mm to 6 mm, as described above, and more preferably any value within the range of 1 mm to 5 mm. When the thickness dimension of the raw gluten slice piece 30 is within this range, the gluten protein-based meat substitute as the final product (completed through the process described below) has the same appearance as thinly sliced ​​meat such as normal beef or pork (typically meat for yakiniku), and is a product that is highly suitable as a substitute for thinly sliced ​​meat such as normal beef or pork. In addition, when the gluten protein-based meat substitute as the final product (completed through the process described below) is grilled and eaten in the same manner as thinly sliced ​​meat such as beef or pork is grilled and eaten, the texture is chewy and includes fiber, like that of thinly sliced ​​meat such as beef or pork, and is a product that is highly suitable as a meat substitute.

[0102] On the other hand, if the thickness of the raw gluten slices 30 is less than 1 mm, it becomes difficult to slice the semi-thawed raw gluten unit pieces 20A, and the thickness of the gluten protein-based meat substitute as the final product (final product) produced by this manufacturing method becomes too small, which may result in a lack of suitability as a substitute for normal thinly sliced ​​meat. On the other hand, if the thickness of the raw gluten slices 30 is more than 6 mm (for example, 7 mm, 8 mm, 9 mm, 10 mm, etc.), the thickness of the gluten protein-based meat substitute as the final product (final product) produced by this manufacturing method becomes too large, which may also result in a lack of suitability as a substitute for normal thinly sliced ​​meat. The raw gluten slices 30 with such a large thickness give the impression of an appearance similar to steak meat, rather than thinly sliced ​​meat for yakiniku. Furthermore, if the thickness of the raw gluten slices 30 exceeds 6 mm, when the gluten protein-based meat substitute as the final product (completed through the processes described below) is grilled and eaten in the same manner as grilled meat, the large thickness will result in a texture that lacks the chewy, fibrous texture that is obtained when grilled and eaten thinly sliced ​​meat such as beef or pork, and may make the product less suitable as a meat substitute.

[0103] Furthermore, if the thickness of the raw gluten slices 30 exceeds 6 mm (e.g., 7 mm, 8 mm, 9 mm, 10 mm, etc.), when a gluten protein-based meat substitute is obtained as a final product (final product) through the gluten slice heating step in hot water STEP 5 and the gluten slice heating step in oil STEP 7 described below, if the gluten slice is grilled and eaten like regular yakiniku (using a specified heating cooker), the large thickness may result in insufficient heating in the gluten slice heating step in hot water STEP 5. In this case, the inventors have confirmed through experiments that the texture will not be fibrous like regular meat (compared to when the thickness is within the above-mentioned preferred range), but will be soft (e.g., like deep-fried tofu). However, in this case, by setting the heating time in the step 5 of heating the gluten slice pieces in hot water to a longer time (than the heating time when the thickness dimension is within the above-mentioned preferred range), the heat treatment in the step 5 of heating the gluten slice pieces in hot water may be sufficient, and the texture may become fibrous, like that of regular meat.

[0104] <Examples of width and length dimensions of the raw gluten slices 30> The width and length (or length and width) of the raw gluten slice 30 obtained by slicing the semi-thawed raw gluten unit piece 20A are the same as the width (i.e., the dimension in the direction in which the semi-thawed raw gluten mass 10A is divided) and height of the semi-thawed raw gluten unit piece 20A. For example, depending on the width and height of the semi-thawed raw gluten unit piece 20A, the width and length (or length and width) of the raw gluten slice 30 can be any value within the range of 50 mm to 70 mm. Alternatively, depending on the width and height of the semi-thawed raw gluten unit piece 20A, the shorter dimension of the width and length (i.e., the width) of the raw gluten slice 30 can be any value within the range of 30 mm to 40 mm or any value within the range of 40 mm to 50 mm.

[0105] <Actions and effects of raw gluten unit pieces in a semi-thawed state> In this half-thawed raw gluten unit piece slicing step STEP 4, as described above, the half-thawed raw gluten unit piece 20A maintains the freezing rate of the half-thawed state of the raw gluten unit piece. (Strictly speaking, immediately after the start of the half-thawed raw gluten unit piece slicing step STEP 4, the half-thawed raw gluten unit piece 20A maintains the freezing rate of the half-thawed state of the raw gluten unit piece.) That is, the half-thawed raw gluten unit piece 20A maintains the freezing rate of the half-thawed state of the raw gluten unit piece by refreezing the raw gluten unit piece in the raw gluten unit piece refreezing step STEP 2-3, which is the step immediately before the half-thawed raw gluten unit piece slicing step STEP 4, so that the freezing degree (freezing degree) of the frozen raw gluten in the frozen raw gluten preparation step STEP 1 is equivalent. Therefore, like the semi-thawed raw gluten block 10A (in a semi-thawed state of the raw gluten block), the semi-thawed raw gluten unit piece 20A has a predetermined hardness as a whole (particularly in its surface layer) according to its freezing rate (i.e., the freezing rate of the raw gluten unit piece in a semi-thawed state), and when the semi-thawed raw gluten unit piece 20A is sliced ​​by the cutting blade of the cutting device, deformation of the cut portion (i.e., deformation of the boundary surface between the adjacent raw gluten unit pieces) due to stress when the cutting blade enters the inside can be suppressed by the predetermined hardness according to the freezing rate (freezing rate). Therefore, in the semi-thawed raw gluten unit piece slicing step STEP 4, the semi-thawed raw gluten unit piece 20A can be smoothly sliced ​​at the predetermined thickness dimension to form a predetermined slice shape, and deviation of the cutting path due to deformation of the semi-thawed raw gluten unit piece 20A at the cutting portion during slicing can be prevented, and the raw gluten slice piece 30 after slicing can be formed into a predetermined accurate dimension and shape.

[0106] <Comparison of semi-thawing conditions for 10 frozen raw gluten blocks and 20 frozen raw gluten unit pieces> The immersion time of the frozen raw gluten block 10 in the frozen raw gluten block semi-thawing step STEP 2-1 (i.e., the necessary and sufficient raw gluten block semi-thawing time, which is the time required to obtain the semi-thawed state of the raw gluten block) is intended to ensure that the frozen raw gluten block 10 can be cut reliably and smoothly into a plurality of block-shaped raw gluten unit pieces with a predetermined width (e.g., a width of about 60 mm) in the semi-thawed raw gluten block shredding step STEP 2-2. On the other hand, the immersion time of the frozen raw gluten unit pieces 20 in the frozen raw gluten unit piece semi-thawing step STEP 3 (i.e., the necessary and sufficient raw gluten unit piece semi-thawing time, which is the time required to obtain the semi-thawed state of the raw gluten unit piece) is intended to ensure that the frozen raw gluten unit pieces 20 can be cut reliably and smoothly into a plurality (a large number) of slice-shaped raw gluten slice pieces 30 with a predetermined thickness (e.g., 1 to 5 mm) in the semi-thawed raw gluten unit piece slicing step STEP 4. That is, in the slicing operation for slicing the frozen raw gluten unit pieces 20 into the raw gluten slices 30 in the semi-thawed raw gluten unit piece slicing step STEP 4, compared to the cutting operation for cutting the frozen raw gluten block 10 into raw gluten unit pieces in the semi-thawed raw gluten block shredding step STEP 2-2, the thickness of the raw gluten after cutting (i.e., the raw gluten slices 30) is smaller (i.e., in the above case, for example, the thickness of the raw gluten slices 30 is 1 / 12 to 1 / 60 of the thickness or width of the raw gluten unit pieces), so that one side of the cut surface (particularly the side that will become the raw gluten slices 30 after cutting) is easily deformed and distorted due to the stress applied to the cut surface (i.e., the boundary surface of the cut portion) during cutting (particularly when the cutting blade penetrates from the surface of the raw gluten into the inside).

[0107] Therefore, it is preferable to set the necessary and sufficient time for half-thawing the raw gluten unit piece in the frozen raw gluten unit piece half-thawing step STEP3 to a time shorter than the necessary and sufficient time for half-thawing the raw gluten mass in the frozen raw gluten mass half-thawing step STEP2-1, so that the freezing rate of the half-thawed raw gluten unit piece 20A obtained by the half-thawing process for the necessary and sufficient time for half-thawing the raw gluten mass is higher than the freezing rate of the half-thawed raw gluten mass 10A obtained by the necessary and sufficient time for half-thawing the raw gluten mass. In this way, when the frozen raw gluten unit piece 20 is cut into slice-shaped raw gluten slice pieces 30 with a predetermined thickness in the half-thawed raw gluten unit piece slicing step STEP4, one side of the cut surface (particularly the side that becomes the raw gluten slice piece 30 after cutting) is reliably prevented from being deformed and distorted due to the stress applied to the cut surface, and the predetermined raw gluten slice piece 30 can be accurately and smoothly formed with the desired thickness.

[0108] In particular, it is preferable that the necessary and sufficient time for half-thawing the fresh gluten unit pieces in the frozen fresh gluten unit piece half-thawing step STEP 3 is set to a time shorter than the necessary and sufficient time for half-thawing the fresh gluten mass in the frozen fresh gluten mass half-thawing step STEP 2-1, so that the freezing rate of the surface layer of the half-thawed fresh gluten unit pieces 20A obtained by the half-thawing process for the necessary and sufficient time for half-thawing the fresh gluten unit pieces is higher than the freezing rate of the surface layer of the half-thawed fresh gluten mass 10A obtained by the necessary and sufficient time for half-thawing the fresh gluten mass. In this way, when the frozen raw gluten unit pieces 20 are cut into slice-like raw gluten slices 30 of a predetermined thickness in the semi-thawed raw gluten unit piece slicing step STEP 4, the stress applied to the cut surface causes the surface layer, which is particularly susceptible to deformation, on one side of the cut surface (particularly the side that will become the raw gluten slices 30 after cutting), to maintain a predetermined hardness (necessary and sufficient to prevent such deformation or distortion), thereby reliably preventing the surface layer from deforming and causing distortion, and the specified raw gluten slices 30 can be formed accurately and smoothly with the desired thickness. For example, the necessary and sufficient time for semi-thawing the raw gluten unit piece in the frozen raw gluten unit piece semi-thawing step STEP 3 can be set to a time shorter than the necessary and sufficient time for semi-thawing the raw gluten mass in the frozen raw gluten mass semi-thawing step STEP 2-1 so that the freezing rate of the surface portion of the semi-thawed raw gluten unit piece 20A is 1.5 times or more (for example, any value within the range of 1.5 to 2 times) the freezing rate of the surface portion of the semi-thawed raw gluten mass 10A, for example, in this case, the freezing rate of the surface portion of the semi-thawed raw gluten unit piece 20A is a first freezing rate within the range of approximately 20% to 40%, and the freezing rate of the surface portion of the semi-thawed raw gluten mass 10A is a second freezing rate within the range of approximately 10% to 30% that is lower than the first freezing rate. For example, the necessary and sufficient time for semi-thawing the raw gluten unit piece in the frozen raw gluten unit piece semi-thawing step STEP 3 can be set to a time shorter than the necessary and sufficient time for semi-thawing the raw gluten lump in the frozen raw gluten lump semi-thawing step STEP 2-1 so that the freezing rate of the surface portion of the semi-thawed raw gluten unit piece 20A is approximately 30% and the freezing rate of the surface portion of the semi-thawed raw gluten lump 10A is approximately 20%.

[0109] <Effects specific to semi-frozen raw gluten lump and semi-frozen raw gluten unit pieces> As described above, the frozen raw gluten unit pieces 20 are converted into the semi-thawed semi-thawed raw gluten unit pieces 20A in the semi-thawed state by the frozen raw gluten unit piece semi-thawing step STEP 3, which makes it easy to slice and cut the semi-thawed raw gluten unit pieces 20A to the desired thickness in the semi-thawed raw gluten unit piece slicing step STEP 4.

[0110] That is, the freezing rate of the frozen raw gluten unit pieces 20 is in the range of a maximum of approximately 80% to 95% throughout the entire frozen raw gluten unit pieces 20, from the surface to the interior, and when slicing the frozen raw gluten unit pieces 20 with a cutting blade of a specified slicing device, it is difficult for the cutting blade to smoothly enter the tissue of the frozen raw gluten unit pieces 20 (i.e., without excessively damaging the tissue) and perform the cutting operation.

[0111] On the other hand, the semi-thawed raw gluten unit piece 20A in the semi-thawed state has an intermediate freezing rate (about 1 / 2) (harder than the raw gluten unit piece before freezing, and softer than the frozen raw gluten unit piece 20), and has an appropriate hardness according to the freezing rate (freezing rate). When slicing the semi-thawed raw gluten unit piece 20A with a cutting blade of a specified slicing device, the cutting blade can easily enter the tissue of the semi-thawed raw gluten unit piece 20A (i.e., without excessively damaging the tissue), facilitating a reliable cutting operation. In particular, when the cutting blade enters the tissue of the semi-thawed raw gluten unit piece 20A, the semi-thawed raw gluten unit piece 20A has an appropriate hardness (hardness) according to the freezing rate (freezing rate) and maintains the shape of the part where the cutting blade enters to maintain its original shape (i.e., the shape of that part of the semi-thawed raw gluten unit piece 20A acts to maintain its original shape), so that in the semi-thawed raw gluten unit piece slicing process STEP 4, the cutting blade can smoothly cut the semi-thawed raw gluten unit piece 20A into slices of the desired thickness (for example, a thickness of 1 mm to 5 mm) (particularly, slices of an extremely thin thickness of about 1 mm).

[0112] On the other hand, when the frozen raw gluten unit pieces 20 are further thawed from the semi-thawed raw gluten unit pieces 20A in the semi-thawed state to return to the completely thawed raw gluten unit pieces, the freezing rate of the raw gluten unit pieces becomes 0% from the surface to the inside, and when the raw gluten unit pieces are sliced ​​by the cutting blade of a specified slicing device, the raw gluten unit pieces cannot maintain a suitable hardness (i.e., become too soft to be cut), and the shape of the part where the cutting blade enters is greatly deformed from the initial shape (i.e., the shape of the part of the raw gluten unit pieces is greatly deformed from the original shape), making it difficult for the cutting blade to smoothly enter the tissue of the raw gluten unit pieces to perform the cutting operation.In particular, in the semi-thawed raw gluten unit piece slicing step STEP 4, it becomes extremely difficult to smoothly cut the raw gluten unit pieces into slices of a desired thickness (for example, a thickness of 1 mm to 5 mm) (particularly, slices of an extremely thin thickness of about 1 mm) by the cutting blade.

[0113] <Step 5 (STEP 5): Gluten slices heated in hot water step (first gluten slices preparation step)> Next, in the gluten slice heating step STEP 5, the raw gluten slices 30 are denatured to a predetermined heating state by applying a predetermined heat treatment to the raw gluten slices 30 at a predetermined heating temperature for a predetermined heating time (i.e., under predetermined heating conditions) using a predetermined heating device as a primary heating device, and then the raw gluten slices 30 are removed from the heating device to prepare gluten slices denatured by the predetermined heat treatment (hereinafter referred to as "primary gluten slices"). The gluten slice heating step STEP 5 constitutes the primary heat treatment step of this embodiment, and the primary heat treatment constitutes a primary gluten slice preparation step. Here, the predetermined heating time in the primary heating device is referred to as the "primary heating time". Also, the predetermined heating temperature in the primary heating device is referred to as the "primary heating temperature". Also, the predetermined heating conditions consisting of both the primary heating time and the primary heating temperature are referred to as the "primary heating conditions". In addition, the surface state and internal state (particularly, the state of the gluten network) of the primary gluten slice 30A obtained by the primary heating treatment under the primary heating conditions by the primary heating device is referred to as the “primary heated state” (of the gluten slice or the primary gluten slice 30A).

[0114] <Primary heating device> The primary heating device may be a container of a predetermined volume that stores hot water (made of fresh water) maintained at a predetermined temperature. That is, the primary heating device uses hot water (fresh water) at a predetermined temperature as a heat treatment medium, which is a heat exchange medium for thermally denaturing the raw gluten slices 30 by heat exchange (i.e., heat transfer) with the raw gluten slices 30. The primary heating device also has a heat source for maintaining the hot water at the predetermined temperature. The primary heating device heats each of the raw gluten slices 30, which are put into the hot water in the container and immersed therein, at the predetermined heating temperature and for the predetermined heating time. In this case, the primary gluten slices 30A that have been heat-treated to the primary heating state by the primary heating device may be taken out of the primary heating device, and then the moisture adhering to the surface may be removed before being provided to the next step (i.e., a surface moisture removal step may be added before the next step), or the primary heating device may be maintained in its original state and provided to the next step.

[0115] <Primary heating temperature> The primary heating device used in the gluten slices heating step STEP 5 is configured to always maintain the temperature of the hot water (hot water temperature) at the predetermined heating temperature regardless of the amount (total volume) of the fresh gluten slices 30 put into the hot water in the container of the primary heating device by the heat source. The heating temperature can be preferably set to any value within the range of 90°C to 100°C. In this case, the temperature of the hot water (hot water temperature) in the container of the primary heating device is always maintained at any value within the range of 90°C to 100°C (hereinafter referred to as the "first heating temperature range"), which is the heating temperature, regardless of the amount (total volume) of the fresh gluten slices 30 put into the hot water in the container of the primary heating device. Alternatively, the heating temperature can be set to any value within the range of 80°C to 90°C (hereinafter referred to as the "second heating temperature range") or any value within the range of 80°C to 100°C (hereinafter referred to as the "third heating temperature range"). Alternatively, the heating temperature may be any value within the range of 60°C to 70°C (hereinafter referred to as the "fourth heating temperature range"), any value within the range of 60°C to 80°C (hereinafter referred to as the "fifth heating temperature range"), any value within the range of 70°C to 80°C (hereinafter referred to as the "sixth heating temperature range"), any value within the range of 70°C to 90°C (hereinafter referred to as the "seventh heating temperature range"), or any value within the range of 80°C to 90°C (hereinafter referred to as the "eighth heating temperature range"). In this case, the temperature of the hot water in the container of the primary heating device (hot water temperature) is always maintained at the value of the heating temperature, regardless of the amount (total volume) of the fresh gluten slices 30 put into the hot water in the container of the primary heating device.

[0116] <First heating time> The heating time for heating the fresh gluten slices 30 placed in the container in hot water at the predetermined temperature by the primary heating device used in the gluten slice heating step STEP 5 can be set to any value within the range of 2 to 7 minutes (hereinafter referred to as the "first heating time range"). Alternatively, the heating time can be set to any value within the range of 2 to 5 minutes (hereinafter referred to as the "second heating time range") or any value within the range of 5 to 7 minutes (hereinafter referred to as the "third heating time range"). Alternatively, the heating time can be set to any value within the range of 5 to 10 minutes (hereinafter referred to as the "fourth heating time range") or any value within the range of 7 to 10 minutes (hereinafter referred to as the "fifth heating time range").

[0117] <Primary heating conditions: Relationship between primary heating temperature and primary heating time> The heating conditions of the primary heating device can be any combination of the above heating temperatures and the above heating times. In this case, when the heating temperature is set to a temperature value on the higher side within the heating temperature range (i.e., any of the first to eighth heating temperature ranges), the heating time is set to a time value on the shorter side within the heating time range (i.e., any of the first to eighth heating temperature ranges), and conversely, when the heating temperature is set to a temperature value on the lower side within the heating temperature range, the heating time can be set to a time value on the longer side within the heating time range. For example, in the case where the first heating temperature range is adopted as the heating temperature and the first heating time range is adopted as the heating time, when the heating temperature is set to a higher temperature (e.g., 100°C) in the first heating temperature range (90°C to 100°C), the heating time can be set to a shorter time (e.g., 2 minutes) in the first heating time range (2 minutes to 7 minutes), and conversely, when the heating temperature is set to a lower temperature (e.g., 90°C) in the first heating temperature range (90°C to 100°C), the heating time can be set to a longer time (e.g., 7 minutes) in the first heating time range (2 minutes to 7 minutes). Alternatively, when the heating conditions of the primary heating device adopt the first heating temperature range as the heating temperature and the first heating time range as the heating time, the heating temperature can be set to any value within the first heating temperature range (90°C to 100°C) and the heating time can be set to the median value (5 minutes) of the first heating time range (2 minutes to 7 minutes).

[0118] <Gluten structure> Here, the fresh gluten is an insoluble, viscoelastic, rubber-like protein consisting of 100% pure gluten (and with a water content of 60 to 70%) obtained by washing wheat flour dough with water, as explained in the frozen fresh gluten mass preparation step STEP 1 above. Moreover, gluten, which is a protein obtained by washing with water as described above, is composed of two types of proteins, namely gliadin and glutenin, which are insoluble in water (i.e., do not flow out by the above washing with water). Gliadin is a protein that has weak elasticity (low elasticity), strong adhesiveness (high viscosity), and is easy to stretch (high ductility). On the other hand, glutenin is a protein that has strong elasticity (high elasticity) and is difficult to stretch (low ductility). Gluten is a substance that has high viscoelasticity, in that the gliadin and glutenin form a specific three-dimensional mesh structure (three-dimensional network structure) (hereinafter referred to as the "first three-dimensional network structure") (through kneading when obtaining the dough) and that has both high viscosity due to the gliadin and high elasticity due to the glutenin.

[0119] <Thermal denaturation of gluten by primary heat treatment: Increase in hardness> As described above, gluten is a substance that has both viscosity and elasticity (i.e., viscoelasticity), but by performing heat treatment under the primary heating conditions (primary heating temperature and primary heating time) using the primary heating device in STEP 5 of the gluten slice immersion heating process, the gluten on the surface and inside of the fresh gluten slice 30 are thermally denatured. Specifically, when the primary heating device performs the primary heating treatment under the primary heating conditions (primary heating temperature and primary heating time), at least a portion of the gluten on the surface and inside of the fresh gluten slice 30 (particularly the internal gluten) are thermally gelled. That is, the molecular structure of the gluten in the fresh gluten slice 30 changes due to its molecular movement as a result of this primary heating treatment. That is, in the state of the raw gluten slice 30 before the primary heat treatment, the gluten molecules are bound together by a weak bonding force (hereinafter referred to as the "first molecular bonding force"), whereas in the state of the primary gluten slice 30A after the primary heat treatment (the primary heat treatment state), the gluten molecules are bound together by a bonding force (hereinafter referred to as the "second molecular bonding force") that is considerably greater (than the first molecular bonding force).

[0120] <Actions and effects of thermal denaturation of gluten: Improved texture due to increased hardness> That is, the primary gluten slice piece 30A has a three-dimensional network structure in which gluten molecules are bonded to each other by such a large second molecular bonding force, and at least a part of the primary gluten slice piece 30A is heated and gelled as described above, so that its elasticity becomes a predetermined degree higher (than that of the raw gluten slice piece 30), and its hardness also becomes a predetermined degree higher (hereinafter referred to as "second hardness") than the hardness of the raw gluten slice piece 30 (hereinafter referred to as "first hardness"). Therefore, the three-dimensional network structure of the primary gluten slice piece 30A (hereinafter referred to as "second three-dimensional network structure") becomes a structure that is stronger, more elastic, and harder than the first three-dimensional network structure of the raw gluten slice piece 30. As a result, when a gluten protein-based meat substitute is produced as a final product from such primary gluten slice piece 30A through subsequent processes, the gluten protein-based meat substitute can be given a fibrous texture like meat. That is, the fresh gluten slice 30 has a sticky, gum-like texture that is characteristic of fresh gluten, while the primary gluten slice 30A has a fibrous, chewy texture similar to that of meat.

[0121] <Thermal denaturation of gluten by primary heat treatment: Decrease in surface viscosity> In addition, in the gluten slice immersion heating step STEP 5, the gluten in the fresh gluten slice 30 is heat-denatured by heat treatment under the heating conditions (heating temperature and heating time) by the primary heating device. Specifically, it has been confirmed by the inventors' experiments that when the fresh gluten slice 30 is heat-treated under the heating conditions (heating temperature and heating time) by the primary heating device, at least a part of the gluten in the fresh gluten slice 30 is heat-denatured so as to reduce the viscosity. That is, in the state of the fresh gluten slice 30 before the heat treatment, the surface of the fresh gluten slice 30 has a predetermined viscosity (hereinafter referred to as "first viscosity"), but in the state of the primary gluten slice 30A after the heat treatment (the heat treatment state), the surface of the fresh gluten slice 30 has a viscosity (hereinafter referred to as "second viscosity") that is considerably lower than the first viscosity.

[0122] <Action and effect due to thermal denaturation of gluten: Prevention of adhesion due to viscosity reduction> That is, the surface viscosity of the primary gluten slice 30A becomes a viscosity that is (lower than the viscosity of the raw gluten slice 30) a predetermined degree lower. Therefore, the surface of the primary gluten slice 30A becomes a surface with a lower viscosity than the surface of the raw gluten slice 30. As a result, the primary gluten slice 30A heat-treated by the gluten slice heating step in hot water STEP5 can, for example, in the process after being taken out from the primary heating device (for example, when provided to the next gluten slice moisture removal step STEP6), prevent the problem that its surfaces adhere to each other (partially or entirely) and join, and the subsequent processes can be carried out smoothly.

[0123] <Rate of increase in hardness> Here, if the hardness of the raw gluten slice 30 is the first hardness H1 and the hardness of the primary gluten slice 30A is the second hardness H2, then the relationship H1 < H2 holds between the first hardness H1 and the second hardness H2. The first hardness H1 of this raw gluten slice 30 is the hardness that the raw gluten mass itself as a raw material has. On the other hand, the second hardness H2 of the primary gluten slice 30A is the hardness as a result of the three-dimensional network structure of the gluten in the primary gluten slice 30A being strengthened, and depending on the level of the heating temperature and the length of the heating time of the primary heating conditions in the primary heat treatment, the degree of increase in its hardness. The degree of increase of the second hardness H2 of this primary gluten slice 30A from the first hardness H1 of the raw gluten slice 30 can, for example, be obtained by maintaining the primary heating temperature within the range of 90°C to 100°C and setting the primary heating time to 5 minutes, resulting in a hardness increase of about 60% to 70% (for example, about 65%) (that is, when the first hardness H1 is 100%, the second hardness H2 can be 160% to 170% in terms of the ratio to the first hardness).

[0124] <Setting of heating conditions for obtaining the rate of increase in hardness> From another perspective, the primary heating conditions in the primary heat treatment can be set such that, when the first hardness H1 is 100%, the heating temperature and the heating time are set so that the second hardness H2 is 160% to 170% of the first hardness ratio. Alternatively, the primary heating conditions in the primary heat treatment may be heating conditions (i.e., a combination of heating temperature and heating time) such that, when the first hardness H1 is 100%, the second hardness H2 is in the range of 170% to 180% of the first hardness ratio, heating conditions (i.e., a combination of heating temperature and heating time) such that the second hardness H2 is in the range of 180% to 190% of the first hardness ratio, heating conditions (i.e., a combination of heating temperature and heating time) such that the second hardness H2 is in the range of 190% to 200% of the first hardness ratio, or heating conditions (i.e., a combination of heating temperature and heating time) such that the second hardness H2 is in the range of 200% to 210% of the first hardness ratio. The heating conditions (i.e., a combination of heating temperature and heating time) may be set so that the second hardness H2 is in the range of 210% to 220% of the first hardness ratio, the heating conditions (i.e., a combination of heating temperature and heating time) may be set so that the second hardness H2 is in the range of 220% to 230% of the first hardness ratio, the heating conditions (i.e., a combination of heating temperature and heating time) may be set so that the second hardness H2 is in the range of 230% to 240% of the first hardness ratio, or the heating conditions (i.e., a combination of heating temperature and heating time) may be set so that the second hardness H2 is in the range of 240% to 250% of the first hardness ratio.

[0125] Alternatively, the primary heating conditions in the primary heat treatment are heating conditions (i.e., a combination of heating temperature and heating time) such that, when the first hardness H1 is 100%, the second hardness H2 is in the range of 130% to 135% of the first hardness ratio, heating conditions (i.e., a combination of heating temperature and heating time) such that the second hardness H2 is in the range of 130% to 135% of the first hardness ratio, heating conditions (i.e., a combination of heating temperature and heating time) such that the second hardness H2 is in the range of 130% to 135% of the first hardness ratio, heating conditions (i.e., a combination of heating temperature and heating time) such that the second hardness H2 is in the range of 130% to 140% of the first hardness ratio, or heating conditions (i.e., a combination of heating temperature and heating time) such that the second hardness H2 is in the range of 130% to 140% of the first hardness ratio. The heating conditions (i.e., a combination of heating temperature and heating time) may be set so that the second hardness H2 is in the range of 130% to 145% at the first hardness ratio, the heating conditions (i.e., a combination of heating temperature and heating time) may be set so that the second hardness H2 is in the range of 130% to 150% at the first hardness ratio, the heating conditions (i.e., a combination of heating temperature and heating time) may be set so that the second hardness H2 is in the range of 130% to 155% at the first hardness ratio, the heating conditions (i.e., a combination of heating temperature and heating time) may be set so that the second hardness H2 is in the range of 130% to 160% at the first hardness ratio, or the heating conditions (i.e., a combination of heating temperature and heating time) may be set so that the second hardness H2 is in the range of 130% to 165% at the first hardness ratio.

[0126] Alternatively, the primary heating conditions in the primary heat treatment may be heating conditions (i.e., a combination of heating temperature and heating time) such that, when the first hardness H1 is 100%, the second hardness H2 is in the range of 125% to 135% of the first hardness ratio, or heating conditions (i.e., a combination of heating temperature and heating time) such that the second hardness H2 is in the range of 125% to 135% of the first hardness ratio, or heating conditions (i.e., a combination of heating temperature and heating time) such that the second hardness H2 is in the range of 125% to 135% of the first hardness ratio, or heating conditions (i.e., a combination of heating temperature and heating time) such that the second hardness H2 is in the range of 125% to 140% of the first hardness ratio, or heating conditions (i.e., a combination of heating temperature and heating time) such that the second hardness H2 is in the range of 125% to 140% of the first hardness ratio. The heating conditions (i.e., a combination of heating temperature and heating time) may be set so that the second hardness H2 is in the range of 125% to 145% at the first hardness ratio, the heating conditions (i.e., a combination of heating temperature and heating time) may be set so that the second hardness H2 is in the range of 125% to 150% at the first hardness ratio, the heating conditions (i.e., a combination of heating temperature and heating time) may be set so that the second hardness H2 is in the range of 125% to 155% at the first hardness ratio, the heating conditions (i.e., a combination of heating temperature and heating time) may be set so that the second hardness H2 is in the range of 125% to 160% at the first hardness ratio, or the heating conditions (i.e., a combination of heating temperature and heating time) may be set so that the second hardness H2 is in the range of 125% to 165% at the first hardness ratio.

[0127] Alternatively, the primary heating conditions in the primary heat treatment are heating conditions (i.e., a combination of heating temperature and heating time) such that, when the first hardness H1 is 100%, the second hardness H2 is in the range of 120% to 135% of the first hardness ratio, heating conditions (i.e., a combination of heating temperature and heating time) such that the second hardness H2 is in the range of 120% to 135% of the first hardness ratio, heating conditions (i.e., a combination of heating temperature and heating time) such that the second hardness H2 is in the range of 120% to 135% of the first hardness ratio, heating conditions (i.e., a combination of heating temperature and heating time) such that the second hardness H2 is in the range of 120% to 140% of the first hardness ratio, or heating conditions (i.e., a combination of heating temperature and heating time) such that the second hardness H2 is in the range of 120% to 140% of the first hardness ratio. The heating conditions (i.e., a combination of heating temperature and heating time) may be set so that the second hardness H2 is in the range of 120% to 145% at the first hardness ratio, the heating conditions (i.e., a combination of heating temperature and heating time) may be set so that the second hardness H2 is in the range of 120% to 150% at the first hardness ratio, the heating conditions (i.e., a combination of heating temperature and heating time) may be set so that the second hardness H2 is in the range of 120% to 155% at the first hardness ratio, the heating conditions (i.e., a combination of heating temperature and heating time) may be set so that the second hardness H2 is in the range of 120% to 160% at the first hardness ratio, or the heating conditions (i.e., a combination of heating temperature and heating time) may be set so that the second hardness H2 is in the range of 120% to 165% at the first hardness ratio.

[0128] As described above, the primary heating conditions in the primary heat treatment are set to heating conditions (i.e., a combination of heating temperature and heating time) such that, when the first hardness H1 is taken as 100%, the second hardness H2 has a predetermined increase rate in the first hardness ratio, thereby making it possible to obtain the above-mentioned action and effect due to the thermal denaturation of gluten.

[0129] <Viscosity reduction rate> Here, assuming that the viscosity of the surface of the fresh gluten slice 30 is the first viscosity V1 and the viscosity of the primary gluten slice 30A is the second viscosity V2, the first viscosity V1 and the second viscosity V2 have a relationship of V1>V2. The first viscosity V1 of the surface of the fresh gluten slice 30 is the viscosity of the surface of the fresh gluten lump itself as a raw material. On the other hand, the second viscosity V2 of the primary gluten slice 30A is the viscosity of the primary gluten slice 30A that is reduced in viscosity at a degree corresponding to the heating temperature and heating time of the primary heating conditions in the primary heat treatment.

[0130] <Lower and upper limits of heating temperature for thermal denaturation in primary heat treatment> Here, it is preferable that the lower limit of the heating temperature of the primary heating device is 60°C, which is the lower limit of each of the above ranges, and the upper limit of the heating temperature is 100°C, which is the upper limit of each of the above ranges. That is, if the lower limit of the heating temperature is below 60°C, it is expected that the thermal denaturation of gluten will not be sufficient (or not at all), the increase rate of the hardness of the primary gluten slices 30A will be insufficient, and the above-mentioned action and effect due to the thermal denaturation of gluten will not be obtained. On the other hand, since the heating treatment of the primary heating device is a heating treatment using hot water, the upper limit of the heating temperature will not exceed 100°C. However, if the heating temperature exceeds 100°C (such as when the pressure inside the container is set to a high pressure higher than 1 atmosphere), the thermal denaturation of gluten will be excessive, and the increase rate of the hardness of the primary gluten slices 30A will be excessively large, and it is also possible that the above-mentioned action and effect due to the thermal denaturation of gluten will not be obtained.

[0131] <Heating temperature: 80℃> On the other hand, according to the experiments of the present inventors, when the heating temperature of the primary heating device is 80° C., it has been confirmed that the appearance of the primary gluten slice 30A is the same as that when the heating temperature is 90° C. to 100° C. as described above. In addition, when the gluten protein-based meat substitute as the final product (final product) (completed through the processes described below) is grilled and eaten in the same manner as grilled thinly sliced ​​meat such as beef or pork, it has been confirmed that the texture is also the same as that when the heating temperature is 90° C. to 100° C., and that although there is a slight decrease in the texture (a slight loss of fibrous texture), the texture does not change much and there is no significant change in the texture.

[0132] <Heating temperature of 70℃> Next, when the heating temperature of the primary heating device is set to 70°C, it has been confirmed that the appearance of the primary gluten slices 30A is similar to that when the heating temperature is set to 90°C to 100°C as described above (i.e., there is no significant change in appearance). However, in this case, when kitchen paper is used as a moisture removal medium in the next gluten slice moisture removal step STEP 6, it has been confirmed that the primary gluten slices 30A are bonded to the kitchen paper by adhesion or the like, and are difficult to remove from the kitchen paper. That is, in this case, it is considered that the viscosity of the primary gluten slices 30A after the heat treatment is not sufficiently reduced, and the adhesive force remains high. Furthermore, when the gluten protein-based meat substitute as the final product (completed through the processes described below) is grilled and eaten in the same manner as thinly sliced ​​beef, pork, etc., it has been confirmed that the texture is similar to that when the heating temperature is 90°C to 100°C, and although there is a certain degree of deterioration in the texture (a lack of fibrous feel), the texture does not change significantly and there is no significant change in the texture.

[0133] <Heating temperature of 60℃> On the other hand, when the heating temperature of the primary heating device is set to 60°C, it has been confirmed that when kitchen paper is used as a moisture removal medium in the next gluten slice moisture removal step STEP 6, the primary gluten slice 30A adheres to the kitchen paper by adhesion or the like, making it difficult to remove it from the kitchen paper. In addition, in this case, the feeling of touching the primary gluten slice 30A is almost the same as the feeling of touching raw gluten. In addition, in this case, it has been confirmed that when the gluten protein-based meat substitute as the final product (final product) (completed through the steps described below) is grilled and eaten in the same manner as thinly sliced ​​meat such as beef or pork is grilled, the texture is soft immediately after grilling and has a weak texture. However, it has been confirmed that the gluten protein-based meat substitute in this case becomes hard when cooled after heating, develops a certain texture, and provides a similar texture to the above case.

[0134] <Step 6 (STEP 6): Gluten slice moisture removal step (secondary gluten slice preparation step)> Next, in a gluten slice moisture removal step STEP6, the primary gluten slice 30A is subjected to a predetermined moisture removal treatment at a predetermined temperature (e.g., ambient temperature) for a predetermined standing time by a predetermined wire mesh as a moisture removal device to remove moisture to a predetermined moisture content, and then the primary gluten slice 30A is taken out of the moisture removal device to prepare a gluten slice that has been subjected to the predetermined moisture removal treatment (hereinafter referred to as a "secondary gluten slice"). The gluten slice moisture removal step STEP6 constitutes a secondary gluten slice preparation step of this embodiment.

[0135] <Moisture removal device> The moisture removing device may be a device in which a wire net with a predetermined mesh is placed on a container or base having a predetermined support structure. Alternatively, a device in which a predetermined moisture absorbing sheet (e.g., kitchen paper) is placed on a container or base having a predetermined support structure. That is, the moisture removing device may, for example, place the primary gluten slice 30A on the wire net, and drip the moisture inside the primary gluten slice 30A through the wire net, thereby removing a part of the moisture inside the primary gluten slice 30A and reducing the moisture content to a predetermined level. Alternatively, the moisture removing device may, for example, place the primary gluten slice 30A on the moisture absorbing sheet, and absorb the moisture inside the primary gluten slice 30A into the moisture absorbing sheet, thereby removing a part of the moisture inside the primary gluten slice 30A and reducing the moisture content to a predetermined level. The inventors have confirmed through experiments that the wire net is superior to the moisture removing sheet in terms of moisture removal efficiency.

[0136] <Leaving time> The standing time for removing the internal moisture from the primary gluten slice pieces 30A by the moisture removing device used in the gluten slice moisture removing step STEP 6 can be set to any value within the range of 5 minutes to 15 minutes (hereinafter referred to as the "first standing time range"). Alternatively, the heating time can be set to any value within the range of 8 minutes to 12 minutes (hereinafter referred to as the "second standing time range") or any value within the range of 6 minutes to 14 minutes (hereinafter referred to as the "third standing time range").

[0137] <Comparison of moisture content between primary and secondary gluten slices> Here, if the moisture content of the primary gluten slice 30A is the first moisture content W1 and the moisture content of the secondary gluten slice 30B is the second moisture content W2, the relationship between the first moisture content W1 and the second moisture content W2 is W1>W2. The first moisture content W1 of the primary gluten slice 30A is the moisture content of the primary gluten slice 30A after the gluten slice heating step STEP 5. On the other hand, the second moisture content W2 of the secondary gluten slice 30B is the moisture content resulting from the moisture content being reduced to a degree corresponding to the length of the standing time in the moisture removal process.

[0138] <Actions and effects of moisture removal> The secondary gluten slice 30B from which the moisture inside has been removed as described above can have a lower moisture content or moisture amount (or moisture percentage) inside the secondary gluten slice 30B (compared to when the moisture is not removed, i.e., compared to the moisture content or moisture amount of the primary gluten slice 30A). That is, by reducing the moisture content or moisture amount (or moisture percentage) remaining inside the secondary gluten slice 30B in advance (from the initial moisture content or moisture amount or moisture percentage) in the gluten slice moisture removal step STEP 6, the moisture inside the secondary gluten slice 30B is replaced with the moisture in the next gluten slice heating step STEP 7, and the proportion of the amount of oil absorbed inside the secondary gluten slice 30B (oil percentage) can be relatively increased.

[0139] <Step 7 (STEP 7): Gluten slices heating step in oil (tertiary gluten slices preparation step)> Next, in the gluten slice oil heating step STEP 7, the secondary gluten slices 30B are denatured to a predetermined heating state by applying a predetermined heat treatment to them at a predetermined heating temperature for a predetermined heating time (i.e., under predetermined heating conditions) using a predetermined oil heating device as a secondary heating device, and then the secondary gluten slices 30B are removed from the oil heating device to prepare gluten slices denatured by the predetermined heat treatment (hereinafter referred to as "tertiary gluten slices"). The gluten slice oil heating step STEP 7 constitutes the secondary heat treatment step of this embodiment, and the secondary heat treatment constitutes a tertiary gluten slice preparation step. Here, the predetermined heating time in the secondary heating device is referred to as the "secondary heating time". Also, the predetermined heating temperature in the secondary heating device is referred to as the "secondary heating temperature". Also, the predetermined heating conditions consisting of both the secondary heating time and the secondary heating temperature are referred to as the "secondary heating conditions". In addition, the surface state and internal state (particularly, the state of the gluten network) of the tertiary gluten slice 30C obtained by the secondary heating treatment under the secondary heating conditions using the secondary heating device is referred to as the "secondary heated state" (of the gluten slice or tertiary gluten slice 30C).

[0140] <Secondary heating device> The secondary heating device may be a container of a predetermined volume that stores a predetermined amount of oil (typically edible oil) maintained at a predetermined temperature. That is, the secondary heating device uses oil at a predetermined temperature as a heat treatment medium, which is a heat exchange medium for thermally denaturing the secondary gluten slices 30B by heat exchange (i.e., heat transfer) with the secondary gluten slices 30B. The secondary heating device also has a heat source for maintaining the oil at the predetermined temperature. The secondary heating device heats the entirety of each of the secondary gluten slices 30B that are placed and immersed in the oil in the container at the predetermined heating temperature for the predetermined heating time.

[0141] <Secondary heating temperature> The secondary heating device used in the gluten slice heating step STEP 5 is configured to always maintain the temperature of the oil (oil temperature) at the predetermined heating temperature regardless of the amount (total volume) of the secondary gluten slices 30B put into the oil in the container of the secondary heating device by the heat source. The heating temperature can be set to any value within the range of 160°C to 190°C. In this case, the temperature of the oil (oil temperature) in the container of the secondary heating device is always maintained at any value within the range of 160°C to 190°C (hereinafter referred to as the "eleventh heating temperature range"), which is the heating temperature, regardless of the amount (total volume) of the secondary gluten slices 30B put into the oil in the container of the secondary heating device. Alternatively, the heating temperature can be set to any value within the range of 180°C to 200°C (hereinafter referred to as the "twelfth heating temperature range") or any value within the range of 140°C to 160°C (hereinafter referred to as the "thirteenth heating temperature range"). Alternatively, the heating temperature may be any value within the range of 160°C to 170°C (hereinafter referred to as the "fourteenth heating temperature range"), any value within the range of 160°C to 180°C (hereinafter referred to as the "fifteenth heating temperature range"), any value within the range of 170°C to 180°C (hereinafter referred to as the "sixteenth heating temperature range"), any value within the range of 170°C to 190°C (hereinafter referred to as the "seventeenth heating temperature range"), or any value within the range of 180°C to 190°C (hereinafter referred to as the "eighteenth heating temperature range"). In this case, the temperature of the oil in the container of the secondary heating device (oil temperature) is always maintained at the heating temperature regardless of the amount (total volume) of the secondary gluten slices 30B put into the oil in the container of the secondary heating device.

[0142] <Secondary heating time> The heating time for heat-treating the secondary gluten slices 30B placed in the oil in the container with the oil at the predetermined oil temperature by the secondary heating device used in the gluten slice heating step STEP 7 can be any value within the range of 30 seconds to 90 seconds (hereinafter referred to as the "eleventh heating time range"). Alternatively, the heating time can be any value within the range of 20 seconds to 100 seconds (hereinafter referred to as the "twelfth heating time range"), or any value within the range of 40 seconds to 80 seconds (hereinafter referred to as the "thirteenth heating time range"). Alternatively, the heating time can be any value within the range of 50 seconds to 70 seconds (hereinafter referred to as the "fourteenth heating time range"), or any value within the range of 55 seconds to 65 seconds (hereinafter referred to as the "fifteenth heating time range").

[0143] <Secondary heating conditions: Relationship between secondary heating temperature and secondary heating time> The heating conditions of the secondary heating device can be any combination of the above heating temperatures and the above heating times, and in this case, when the heating temperature is set to a temperature value on the higher side within the heating temperature range (i.e., any of the 11th to 18th heating temperature ranges), the heating time will be a time value on the shorter side within the heating time range (i.e., any of the 11th to 18th heating temperature ranges), and conversely, when the heating temperature is set to a temperature value on the lower side within the heating temperature range, the heating time can be a time value on the longer side within the heating time range. For example, in the case where the heating temperature is in the eleventh heating temperature range and the heating time is in the eleventh heating time range, if the heating temperature is a higher temperature (e.g., 190°C) in the eleventh heating temperature range (160°C to 190°C), the heating time can be a shorter time (e.g., 30 seconds) in the eleventh heating time range (30 seconds to 90 seconds); conversely, if the heating temperature is a lower temperature (e.g., 160°C) in the eleventh heating temperature range (160°C to 190°C), the heating time can be a longer time (e.g., 90 seconds) in the eleventh heating time range (30 seconds to 90 seconds). Alternatively, the secondary heating conditions of the secondary heating device may be such that, when the secondary heating temperature is in the eleventh heating temperature range and the secondary heating time is in the eleventh heating time range, the secondary heating temperature is set to a high-temperature value (e.g., 190°C) within the eleventh heating temperature range (160°C to 190°C) and the secondary heating time is set to the median value (60 seconds) within the eleventh heating time range (30 seconds to 90 seconds). Note that the secondary heating temperature is preferably set to a temperature around 190°C, for example, because a higher temperature range can reduce the oiliness of the gluten protein-based meat substitute as a final product more effectively than a lower temperature range.

[0144] <Thermal denaturation of gluten by secondary heat treatment: Increase in hardness> As described above, gluten is a substance that has both viscosity and elasticity (i.e., has viscoelasticity), but by performing heat treatment under the heating conditions (heating temperature and heating time) by the secondary heating device in the gluten slice heating step STEP 7 in oil, gluten, especially inside the secondary gluten slice 30B, is further heat-denatured (in addition to the heat denaturation in the gluten slice heating step STEP 5 in hot water). Specifically, when the secondary heating treatment is performed under the secondary heating conditions (secondary heating temperature and secondary heating time) by the secondary heating device, more of the gluten, especially inside the raw gluten slice 30, is heat-gelled (in addition to the heat gelation in the gluten slice heating step STEP 5 in hot water). That is, the molecular structure of the gluten in the secondary gluten slice 30B is further changed by its molecular movement due to this secondary heat treatment. That is, in the primary heating state of the secondary gluten slice 30B before the secondary heat treatment, the gluten molecules are bound to each other relatively strongly by the second molecular bonding force, whereas in the state of the tertiary gluten slice 30C after the secondary heat treatment (the secondary heat treatment state), the gluten molecules are bound to each other by an even greater bonding force (hereinafter referred to as the "third molecular bonding force") (than the second molecular bonding force).

[0145] <Actions and effects of thermal denaturation of gluten: Improved texture due to increased hardness> That is, the tertiary gluten slice piece 30C has a three-dimensional network structure in which gluten molecules are strongly bonded to each other by the third molecular bonding force (which is greater than the second molecular bonding force), and many parts of the tertiary gluten slice piece 30C are heated and gelled as described above, so that the elasticity becomes greater (than that of the secondary gluten slice piece 30B), and the hardness becomes greater (hereinafter referred to as the "third hardness") than the hardness of the secondary gluten slice piece 30B (hereinafter referred to as the "second hardness"). Therefore, the three-dimensional network structure of the tertiary gluten slice piece 30C (hereinafter referred to as the "third three-dimensional network structure") is stronger and has higher elasticity and hardness than the second three-dimensional network structure of the secondary gluten slice piece 30B. As a result, when a gluten protein-based meat substitute is produced as a final product from the tertiary gluten slice piece 30C through the subsequent steps, the gluten protein-based meat substitute can be given a stronger chewiness.

[0146] <Replacement of moisture and oil by secondary heat treatment (absorption of oil)> Here, as described above, the secondary gluten slice 30B is obtained by strengthening the three-dimensional network structure of the internal gluten in the gluten slice heating step STEP 5 to increase the hardness, and by reducing the internal moisture content (moisture content) in the gluten slice moisture removal step STEP 6. The tertiary gluten slice 30C obtained by subjecting the secondary gluten slice 30B to the gluten slice heating step STE7 in oil is further obtained by the secondary heating treatment under the secondary heating conditions, in which the moisture in the secondary gluten slice 30B is released (by evaporation) to the outside of the secondary gluten slice 30B, while the oil (oil content) in the container of the heating device in oil is absorbed into the secondary gluten slice 30B (by replacing the moisture released to the outside), thereby becoming the tertiary gluten slice 30C.

[0147] <Actions and effects of oil replacement: Expression of gravy> That is, the tertiary gluten slice 30C contains such oil inside, and the oil inside can replace the oil (i.e., gravy) in the meat. As a result, when a gluten-based meat substitute as the final product is manufactured from such a tertiary gluten slice 30C through subsequent processes, a taste similar to gravy can be imparted to the gluten-based meat substitute. That is, for example, when a gluten-based meat substitute as the final product (final product) (completed through the processes described later) is roasted and eaten in the same way as thin-sliced beef or pork grilled meat, the oil inside the gluten-based meat substitute leaks to the outside of the gluten-based meat substitute, and a taste similar to the gravy of ordinary meat can be imparted.

[0148] <Rate of increase in hardness> Here, the hardness of the secondary gluten slice 30B is the same second hardness H2 as that of the primary gluten slice 30A. However, if the hardness of the tertiary gluten slice 30C is the third hardness H3, the relationship H2 < H3 holds between the second hardness H2 and the third hardness H3.

[0149] <Rate of decrease in water content> Here, the water content inside the secondary gluten slice 30B is the second water content W2. However, if the water content of the tertiary gluten slice 30C is the third water content W3, the relationship W2 > W3 holds between the second water content W2 and the third water content W3. This second water content W2 of the secondary gluten slice 30B is the water content that the secondary gluten slice 30B has after the gluten slice water removal step STEP6. On the other hand, the third water content W3 of the tertiary gluten slice 30C is the degree corresponding to the level of the secondary heating temperature and the length of the secondary heating time in the secondary heat treatment in the oil, and is the water content as a result of the decrease (i.e., replacement with oil) of its water content.

[0150] <Lower limit value and upper limit value of heating temperature for heat denaturation in secondary heat treatment> Here, the lower limit of the heating temperature of the secondary heating device is preferably 160° C., which is the lower limit of the eleventh heating temperature range, and the upper limit is preferably 200° C., which is the upper limit of the heating temperature range, and more preferably 190° C. In other words, when the lower limit of the heating temperature is below 160° C., particularly when the heat treatment in oil is for a short period of time (e.g., 30 seconds), further thermal denaturation of gluten may not be sufficiently performed, and the quality of the final product may deteriorate. The gluten protein-based meat substitute may become soft and have insufficient chewiness. On the other hand, if the heating temperature exceeds the upper limit of 200°C, the heat denaturation of gluten may be excessive, and the increase rate of the hardness of the tertiary gluten slice 30C may become too large, making it difficult to obtain the above-mentioned action and effect of the heat denaturation of gluten.

[0151] <Experimental example of heating temperature for thermal denaturation in secondary heat treatment> Here, according to an experiment by the present inventors, it was found that the lower limit of the secondary heating temperature of the secondary heating device is preferably 160°C, which is the lower limit of each of the above ranges, and the upper limit is preferably 200°C, which is the upper limit of each of the above ranges. That is, when the secondary heating temperature is lower than 160°C, the hardness of the tertiary gluten slices 30C may not be sufficiently increased by thermal denaturation, and the whole may become slightly soft. When the secondary heating temperature exceeds 180°C, the tertiary gluten slices 30C may be burned when the heating time is long (for example, when the heating time exceeds the above range). When the secondary heating temperature exceeds 200°C, the tertiary gluten slices 30C may be burned regardless of the secondary heating time, and the present inventors have confirmed through experiments that even with a secondary heating time of about 1 minute (60 seconds), the tertiary gluten slices 30C have a crispy texture like potato chips and do not have a meat-like texture. The upper limit is 190°C. To prevent the food from becoming too oily, it is often deep-fried at a high temperature of 190°C.

[0152] [Tertiary gluten slices made from the raw gluten of the present invention] The tertiary gluten slice 30C is prepared by going through the above-mentioned steps using the above-mentioned raw gluten of the present invention (particularly raw gluten prepared by washing six times with water) as a raw material. The tertiary gluten slice 30C has, for example, the following composition and component ratio (based on the test results of the tertiary gluten slice 30C as a specific example prepared through the above-mentioned steps of this embodiment). The composition and component ratio are based on the test results by a specified testing agency.

[0153] <Composition and ingredient ratio of tertiary gluten slices> Energy: 364kcal / 100g (Test method: Calculation method) Protein: 37.7g / 100g (Test method: Nitrogen quantitative conversion method Protein conversion factor: 5.70) Lipids: 19.1g / 100g (Testing method: Solvent extraction - gravimetric method) Carbohydrates: 10.3g / 100g (Test method: Calculation method Carbohydrates = 100.0 - (Moisture + Protein + Fat + Ash)) Salt equivalent: 0.09g / 100g (Test method: Calculation method) Sodium: 35mg / 100g (Test method: Atomic absorption spectrophotometry) Moisture content: 32.4g / 100g (Test method: normal pressure heat drying method) Ash content: 0.5g / 100g (test method: direct ashing method)

[0154] The composition of the tertiary gluten slice 30C is expressed in terms of solid content as follows: The solid content in the composition of the tertiary gluten slice 30C is mainly composed of proteins, lipids, and carbohydrates (i.e., main solid content).

[0155] <Composition and component ratio of tertiary gluten slices (solid content)> Total solids: 100g (total) - 32.4g (moisture) = 67.6g (solids) Protein: 37.7g / 67.6g=approx. 56% Fat: 19.1g / 67.6g=approx. 28% Carbohydrates: 10.3g / 67.6g = approx. 15% Main solid content: 67.1g / 67.6g=approx. 99% Salt equivalent: 0.09g / 67.6g = approx. 0% Sodium: 35mg / 67.6g = approx. 0% Ash content: 0.5g / 67.6g=approx. 1%

[0156] As described above, in the tertiary gluten slice 30C, the amount of the major solids (protein, lipid, carbohydrate) is (37.7 g + 19.1 g + 10.3 g =) 67.1 g, which is an amount or ratio that accounts for approximately 99% of the total solids (i.e., almost the entire solids).

[0157] In addition, in the composition of the above-mentioned tertiary gluten slice 30C, the ratio of lipids and carbohydrates to proteins is expressed as follows.

[0158] <Ratio of other ingredients to protein in tertiary gluten slices> Protein: 37.7g Fat: 19.1g / 37.7g=approx. 50.7% Carbohydrates: 10.3g / 37.7g = approx. 27.3% Fat + carbohydrates: 29.4g / 37.7g = approx. 78.0%

[0159] [Test piece for control experiment] For a comparison experiment with the tertiary gluten slices 30C, a test piece for comparison was prepared using the conventional raw gluten as a raw material through the same steps (primary heating step, secondary heating step, etc.) as those for preparing the tertiary gluten slices 30C. This test piece has the following composition and component ratio (based on the test results of the specific test piece prepared through the above-mentioned steps of this embodiment). The composition and component ratio are based on the test results by a specified testing agency.

[0160] <Composition and component ratio of test specimen> Energy: 372kcal / 100g (Test method: Calculation method) Protein: 43.1g / 100g (Test method: Nitrogen quantitative conversion method Protein conversion factor: 5.70) Lipids: 18.7g / 100g (Testing method: Solvent extraction - gravimetric method) Carbohydrates: 7.7g / 100g (Test method: Calculation method Carbohydrates = 100.0 - (Moisture + Protein + Fat + Ash)) Salt equivalent: 0.02g / 100g (Test method: Calculation method) Sodium: 9mg / 100g (Test method: Atomic absorption spectrophotometry) Moisture content: 30.1g / 100g (Test method: normal pressure heat drying method) Ash content: 0.4g / 100g (test method: direct ashing method)

[0161] The composition of the above test piece is expressed in terms of solid content as follows: The main solid components in the composition of the test piece are proteins, lipids, and carbohydrates (i.e., main solid components).

[0162] <Composition and component ratio of test specimen (solid content)> Total solids: 100g (total) - 30.1g (moisture) = 69.9g (solids) Protein: 43.1g / 69.9g=about 62% Fat: 18.7g / 69.9g=approx. 27% Carbohydrates: 7.7g / 69.9g = approx. 11% Main solid content: 69.5g / 69.9g=approx. 99% Salt equivalent: 0.02g / 69.9g = approx. 0% Sodium: 9mg / 69.9g = approx. 0% Ash content: 0.4g / 69.9g=approx. 1%

[0163] As described above, the amount of major solids (protein, lipid, carbohydrate) in the test piece was (43.1 g + 18.7 g + 7.7 g =) 69.5 g, which is an amount or ratio that accounts for approximately 99% of the total solids (i.e., almost the entire solids).

[0164] In addition, the ratio of lipids and carbohydrates to proteins in the composition of the above test strip is as follows.

[0165] <Ratio of other components to protein in the test specimen> Protein: 43.1g Fat: 18.7g / 43.1g=about 43.4% Carbohydrates: 7.7g / 43.1g = approx. 17.9% Fat + Carbohydrates: 26.4g / 43.1g = approx. 61.3%

[0166] [Consideration of the composition and component ratio of the test specimen] Considering the composition and component ratio of the test piece, as mentioned above, the test piece has a protein (43.1g) content of about 62% of the solid content (69.9g), a lipid (18.7g) content of about 27%, and a carbohydrate (7.7g) content of about 11%. In addition, the test piece has a protein (43.1g) content of about 62.0% of the main solid content (69.5g), a lipid (18.7g) content of about 26.9%, and a carbohydrate (7.7g) content of about 11.1%. In addition, the ratio of protein to carbohydrate in the test piece is 43.1g:7.7g = about 56:10, and carbohydrate is about 17.9% of protein (just under 20%). In other words, the protein in the test piece is about 560% of carbohydrate (just over 5 and a half times).

[0167] [Considerations based on comparison of tertiary gluten slices and test pieces] On the other hand, when the composition and component ratio of the tertiary gluten slice 30C are considered, as described above, in the solid content (67.6 g) of the tertiary gluten slice 30C, the protein (37.7 g) content is about 56%, the lipid (19.1 g) content is about 28%, and the carbohydrate (10.3 g) content is about 15%. In addition, in the main solid content (67.1 g) of the tertiary gluten slice 30C, the protein (37.7 g) content is about 56.2%, the lipid (19.1 g) content is about 28.5%, and the carbohydrate (10.3 g) content is about 15.3%. In addition, in the tertiary gluten slice 30C, the ratio of protein to carbohydrate is 37.7 g:10.3 g = about 37:10, and carbohydrates account for about 27.3% (just under 30%) of protein. Conversely, in the tertiary gluten slice 30C, the protein content is about 366% (about three and a half times) of the carbohydrate content.

[0168] Comparing the tertiary gluten slice 30C with the test piece, the protein content of the tertiary gluten slice 30C (37.7g) is about 92% of the protein content of the test piece (43.1g) (i.e., about 8% less than the test piece), while the carbohydrate content of the tertiary gluten slice 30C (10.3g) is about 134% of the carbohydrate content of the test piece (7.7g) (i.e., about 34% more than the test piece).

[0169] [Sensory test] Here, the inventors cooked the test piece and the tertiary gluten slice 30C produced by the same process as described above using the same cooking utensil under the same heating conditions in the same way as normal grilled meat (i.e., grilled), and had subjects eat the cooked test piece and the tertiary gluten slice 30C, respectively, and had the subjects evaluate the texture. According to the results of this sensory test, although they were produced by the same process, the test piece produced using the conventional raw gluten as a raw material was evaluated as being difficult to bite off, difficult to eat without chewing well, and a little hard. In other words, it can be determined that the test piece was too hard (i.e., too hard) and / or too elastic compared to normal meat, resulting in a strong bite, and was evaluated as being difficult to bite off, difficult to eat without chewing well, and a little hard.

[0170] On the other hand, the tertiary gluten slice 30C produced using the raw gluten of the present invention as a raw material was evaluated as being easy to bite through, easy to eat (even without chewing well), and soft and easy to eat. That is, the tertiary gluten slice 30C is softer than the test piece and has the same softness as normal meat (i.e., the hardness is not too high, but is moderate), and / or has a lower elasticity than the test piece (i.e., the elasticity is not too strong, but is about the same as normal meat), so it can be judged that the sensory evaluation was that the tertiary gluten slice 30C has a moderate chewiness, is easy to bite through, is easy to eat even without chewing well, and is soft and easy to eat.

[0171] [Discussion of sensory test results] Considering the sensory test results, as described above, in the tertiary gluten slice 30C, the ratio of protein in the solid content and main solid content is relatively lower than in the test, and the ratio of carbohydrate to protein is relatively higher than in the test piece. In other words, it can be judged that the tertiary gluten slice 30c made from the raw gluten of the present invention has a reduced ratio of gluten that contributes to the formation of a three-dimensional network structure, and the ratio of glutenin (of gluten) that contributes to increased hardness and elasticity is correspondingly reduced, compared to the test piece made from the raw gluten of the conventional product. That is, the amount and ratio of protein contained in the tertiary gluten slice 30C is reduced compared to the test piece, corresponding to the reduction in the amount of protein in the raw gluten of the present invention compared to the conventional raw gluten as a raw material (i.e., the ratio is reduced), so it can be determined that the ratio of gluten that contributes to the formation of a three-dimensional mesh structure in the tertiary gluten slice 30C is reduced compared to the test piece, and the ratio of glutenin (of gluten) that contributes to the increase in its hardness and elasticity is also reduced accordingly. As a result, the hardness and elasticity of the tertiary gluten slice 30C are lowered corresponding to the reduction rate of its protein compared to the test piece, so it can be determined that it has a unique effect of having a certain degree of chewiness and a texture similar to that of meat, while being somewhat soft and easy to bite and eat.

[0172] <Involvement of carbohydrates> As described above, the tertiary gluten slice 30C has a lower protein content in the solids and main solids than the test, while the carbohydrate content is higher than the test. Therefore, the tertiary gluten slice 30c made from the raw gluten of the present invention has a lower protein content and a higher carbohydrate content than the test piece made from the conventional raw gluten, which is considered to be related to the unique effect.

[0173] [Optimal protein range for improving texture] As described above, the tertiary gluten slice 30C has a reduced protein content (from 43.1 g to 37.7 g) compared to the test piece, and as a result, the sensory evaluation results shown in the sensory test results are obtained. Therefore, the protein content of the tertiary gluten slice 30C is preferably within a range of about 35% to about 40% of the total (100 g) (i.e., preferably within a range of about 35 g to about 40 g), more preferably within a range of about 36% to about 39% of the total (100 g) (i.e., more preferably within a range of about 36 g to about 39 g), and even more preferably within a range of about 37% to about 38% of the total (100 g) (i.e., even more preferably within a range of about 37 g to about 38 g).

[0174] [Optimal range of carbohydrates for improving texture] On the other hand, the tertiary gluten slice 30C has an increased carbohydrate content (from 7.7 g to 10.3 g) compared to the test piece, and as a result, it can be determined that the sensory evaluation results shown in the sensory test results were obtained (in addition to the factor of the reduced protein amount). Therefore, the tertiary gluten slice 30C (in addition to the preferred protein ranges) preferably has a carbohydrate content within the range of about 9 to about 12% of the total (100 g) (i.e., preferably within the range of about 9 to about 12 g), and more preferably has a protein content within the range of about 10 to about 11% of the total (100 g) (i.e., more preferably within the range of about 10 to about 11 g).

[0175] [Optimal range of lipids for improving taste (giving juicy texture)] Furthermore, the lipid content of the tertiary gluten slices 30C is increased from 3.6 g (in the case of the raw gluten of the present invention) to 19.1 g by the gluten slices heating step in oil STEP 7. As a result, it can be determined that the lipids made from oil (typically edible oil) serve as a substitute for the juices of regular meat, thereby providing a unique effect of improving the taste by imparting a juicy texture similar to that of meat. Therefore, the lipid content of the tertiary gluten slices 30C is preferably within a range of about 10 to about 30% of the total (100 g) (i.e., within a range of about 10 g to about 30 g). It is preferable that the lipid content is within the range of about 15 to about 25% of the total (100 g) (i.e., more preferably within the range of about 15 g to about 25 g), it is even more preferable that the lipid content is within the range of about 17 to about 23% of the total (100 g) (i.e., even more preferably within the range of about 17 g to about 23 g), and it is even more preferable that the lipid content is within the range of about 18 to about 22% of the total (100 g) (i.e., even more preferably within the range of about 18 g to about 22 g).

[0176] <Optimal range of protein (in solids)> The protein content of the tertiary gluten slice 30C is preferably within the range of about 53-59% in the solid content or the main solid content, more preferably within the range of about 54-58% in the solid content or the main solid content, and even more preferably within the range of about 55-57% in the solid content or the main solid content. The carbohydrate content of the tertiary gluten slice 30C is preferably within the range of about 13-17% in the solid content or the main solid content, and more preferably within the range of about 14-16% in the solid content or the main solid content.

[0177] [Optimal range for improving texture (protein vs. carbohydrate)] In the tertiary gluten slice 30C, protein can be understood as a component that contributes to increasing hardness or elasticity (a component that increases chewiness or resistance to the teeth, hereinafter referred to as "elasticity-increasing component"). In addition, in the tertiary gluten slice 30C, carbohydrates, among the main solid components other than protein (i.e., lipids and carbohydrates), are mainly understood as a component that contributes to decreasing hardness or elasticity (a component that decreases chewiness or resistance to the teeth, making it easier to bite off, hereinafter referred to as "elasticity-reducing component"). Therefore, in the gluten protein-based meat substitute of the present invention, including this embodiment, the ratio of the elasticity-increasing component (protein) to the elasticity-decreasing component (carbohydrate) is about 37:10 (based on the above example of the component ratio being 37.7 g of protein and 10.3 g of carbohydrate), but judging from the above preferred ranges, it is preferable that the protein content is, for example, within a range of about 35% to about 40% of the total (100 g) (i.e., within a range of about 35 g to about 40 g), while the carbohydrate content is, for example, within a range of about 9 to about 12% of the total (100 g) (i.e., within a range of about 9 g to about 12 g); It is more preferable that the carbohydrate content is, for example, within the range of about 10 to about 11% of the total (100 g) (i.e., within the range of about 36 g to about 39 g), while the carbohydrate content is, for example, within the range of about 10 to about 11% of the total (100 g) (i.e., within the range of about 10 g to about 11 g), and it is even more preferable that the protein content is, for example, within the range of about 37 to about 38% of the total (100 g) (i.e., within the range of about 37 g to about 38 g), while the carbohydrate content is, for example, within the range of about 10 to about 11% of the total (100 g) (i.e., within the range of about 10 g to about 11 g).

[0178] <Comparison of component ratios of raw gluten of the present invention and tertiary gluten slices> When comparing the composition and component ratio results of the tertiary gluten slice 30C with the composition and component ratio results of the raw gluten of the present invention, each component of the tertiary gluten slice 30C has the following ratio (increase / decrease rate or increase / decrease ratio) to each component of the raw gluten of the present invention.

[0179] <Increase / decrease rate of each component of tertiary gluten slices compared to the raw gluten of the present invention> Protein: 37.7g / 26.8g = approx. 140.7% (approx. 40.7% increase) Fat: 19.1g / 3.6g = approx. 530.6% (approx. 430.6% increase) Carbohydrates: 10.3g / 3.8g = approx. 271.1% (approx. 171.1% increase) Protein + lipids + carbohydrates (major solids): 67.1g / 34.2g = approx. 196.2% (approx. 96.2% increase) Salt equivalent: 0.09g / 0.08g=112.5% ​​(12.5% ​​increase) Sodium: 35mg / 32mg = approx. 109.4% (approx. 9.4% increase) Moisture: 32.4g / 65.0g = approx. 49.8% (approx. 50.2% reduction) Ash content: 0.5g / 0.8g=62.5% (37.5% reduction)

[0180] <Increase or decrease in the amount of each component of the tertiary gluten slices relative to the raw gluten of the present invention> In addition, when comparing the composition and component ratio results of the tertiary gluten slice 30C with those of the raw gluten of the present invention from the standpoint of the amount of increase or decrease (not the rate of increase or decrease) of each component, each component of the tertiary gluten slice 30C has the following increase or decrease (difference in amount) compared to each component of the raw gluten of the present invention.

[0181] <Increase or decrease in the amount of each component of the tertiary gluten slices relative to the raw gluten of the present invention> Protein: 37.7g-26.8g=10.9g (increased) Fat: 19.1g-3.6g=15.5g (increase) Carbohydrates: 10.3g-3.8g=6.5g (increase) Protein + fat + carbohydrates (major solids): 67.1g - 34.2g = 32.9g (increase) Salt equivalent: 0.09g-0.08g=0.01g (increase) Sodium: 35mg-32mg=3mg (increase) Moisture: 32.4g-65.0g=-32.6g (decreased) Ash content: 0.5g-0.8g=-0.3g (decreased)

[0182] In addition, in the tertiary gluten slice 30C, the ratio of the increase in protein, the ratio of the increase in lipid, and the ratio of the increase in carbohydrate relative to the increase in the main solid content are as follows:

[0183] <Proportion of increase in protein, fat, and carbohydrates relative to increase in main solids> The ratio of increase in protein (10.9g) to increase in main solids (32.9g): 10.9g / 32.9g = approx. 33.1% The ratio of increase in fat (15.5g) to increase in main solids (32.9g): 15.5g / 32.9g = approx. 47.1% The ratio of increase in carbohydrates (6.5g) to increase in main solids (32.9g): 6.5g / 32.9g = approx. 19.8%

[0184] [Consideration of the increase / decrease rate of each component of the tertiary gluten slices compared to the raw gluten of the present invention] Considering the rate and amount of increase / decrease of each component of the tertiary gluten slice 30C compared to the raw gluten of the present invention, the moisture content of the tertiary gluten slice 30C is reduced by about 50% (almost halved) compared to the moisture content of the raw gluten of the present invention. In addition, in the tertiary gluten slice 30C, the main solid contents of protein, lipid, and carbohydrate (hereinafter, these three components are collectively referred to as "main solid contents") are increased by about 96.2% (almost doubled) compared to the main solid contents of the raw gluten of the present invention, corresponding to the reduction in moisture content. That is, the moisture content (32.4g) of the tertiary gluten slice 30C is almost halved from the moisture content (65.0g) of the raw gluten of the present invention (i.e., raw gluten), and the total solid content (100g-32.4g=67.6g) is almost doubled from the total solid content (100g-65g=35g) of the raw gluten of the present invention. In addition, the main solid content of the tertiary gluten slice 30C (37.7g + 19.1g + 10.3g = 67.1g) accounts for approximately 99% of the total solid content (67.6g). Therefore, the main solid content (67.1g) of the tertiary gluten slice 30C is approximately double that of the main solid content (34.2g) of the raw gluten of the present invention, corresponding to the moisture content being approximately halved compared to that of the raw gluten of the present invention.

[0185] On the other hand, the increase in protein, lipid, and carbohydrate in the main solid content of the tertiary gluten slice 30C is not the same as the increase in the main solid content (about 2 times), and the increase in protein is lower than that of the main solid content, while the increase in lipid and carbohydrate is higher than that of the main solid content. That is, the increase in protein in the main solid content of the tertiary gluten slice 30C is about 40.7% of the protein in the raw gluten of the present invention, which is less than the increase in the main solid content of about 96.2% (i.e., less than 1 / 2). On the other hand, the increase in lipid in the solid content of the tertiary gluten slice 30C is about 430.6% of the lipid in the raw gluten of the present invention, which is more than the increase in the main solid content of about 96.2% (i.e., more than 4 times). Furthermore, the carbohydrate content in the solid content of the tertiary gluten slice 30C is increased by approximately 171.1% compared to the carbohydrate content of the raw gluten of the present invention, which is greater than the increase rate of the main solid content, which is approximately 96.2% (i.e., approximately just under twice as much).

[0186] Considering this point, first, regarding lipids, it can be considered that the amount of lipids in the tertiary gluten slices 30C (by the amount of oil replaced) increases as a result of the replacement of the moisture in the secondary gluten slices 30B with the oil for the secondary heat treatment in the secondary heating process, resulting in the above-mentioned increase rate being higher than the increase rate of the main solids. On the other hand, regarding proteins, there is technical knowledge that, of the glutenins and gliadins that constitute gluten, gliadin is slightly soluble in soft water, and there is also technical knowledge that gliadin is soluble in water due to the presence of salt in the water. Therefore, regarding proteins, it can be considered that the gliadin in the primary gluten slices 30A is dissolved in hot water in the primary heating process, and the amount of protein is reduced (corresponding to the amount of dissolved gliadin) at the stage of the secondary gluten slices 30B, resulting in the above-mentioned increase rate being lower than the increase rate of the main solids. However, if this is considered, since the amount of gliadin dissolved is excessive, the presence of other factors is considered, but it is difficult to speculate on these other factors. As for carbohydrates, since there is no step in which carbohydrates are added in the process leading up to obtaining the tertiary gluten slice 30C (just as lipids increase by being replaced with oil in the secondary heating step), it is difficult to think of any particular factor. However, if one were to name a factor, it could be inferred that the increase rate of carbohydrates was higher than that of the major solids as described above, corresponding to the increase rate of protein being lower than that of the major solids as described above.

[0187] <Comparison with beef (American beef)> For example, the nutritional components of American beef, divided into major cuts, are as follows (based on research by the Meat Science and Technology Research Institute) (only protein and lipids are shown):

[0188] Part: Shoulder loin Protein: 17.8g Fat: 20.8g

[0189] Cut: Sirloin Protein: 21.6g Fat: 11.0g

[0190] Cut: Ribeye Protein: 19.2g Fat: 15.5g

[0191] Part: Fin Protein: 22.5g Fat: 4.4g

[0192] When the tertiary gluten slice 30C as the gluten protein-based meat substitute according to this embodiment (i.e., according to the present invention) is compared with the above meat example, it is found that the protein content is about twice that of normal meat (as shown in the above composition and component ratio examples), making the gluten protein-based meat substitute a high-protein meat substitute. On the other hand, this gluten protein-based meat substitute also contains lipids in the same ratio as normal meat (as shown in the above composition and component ratio examples), making it a meat substitute that can express the umami of meat juice like normal meat. Furthermore, this gluten protein-based meat substitute is a low-calorie meat substitute (depending on the type of meat, such as kalbi, whether domestic or foreign, etc.) compared to conventional meat.

[0193] [Comparison between the raw gluten of the present invention and conventional raw gluten] In the above step 1, a specific example of the composition and the ratio of ingredients was explained. Based on this specific example, the raw gluten of the present invention and the conventional raw gluten have the following differences in terms of the composition and the ratio of ingredients. First, the raw gluten of the present invention has a protein content (26.8 g per 100 g of the total amount) (i.e., a ratio of 26.8%), which is about 86% of the protein content of the conventional raw gluten (31.1 g per 100 g of the total amount) (i.e., a ratio of 31.1%). That is, the raw gluten of the present invention has a protein content of about 86% compared to the conventional raw gluten (i.e., a reduction of about 14%). Accordingly, the raw gluten of the present invention has a reduced ratio of gluten that contributes to the formation of a three-dimensional network structure compared to the conventional raw gluten, and the ratio of glutenin (of gluten) that contributes to the increase in hardness and elasticity is also reduced accordingly. Therefore, the tertiary gluten slice 30C prepared through the first heat treatment and the second heat treatment has a lower protein ratio than the conventional raw gluten used as a raw material, corresponding to the reduction in the amount of protein (i.e., the ratio reduction) in the raw gluten of the present invention as a raw material. Accordingly, the tertiary gluten slice 30C has a lower ratio of gluten that contributes to the formation of a three-dimensional mesh structure than the conventional raw gluten used as a raw material, and the ratio of glutenin (of gluten) that contributes to the increase in hardness and elasticity is also reduced accordingly. Therefore, compared to the case where the conventional raw gluten is used as a raw material, the tertiary gluten slice 30C has a lower hardness and elasticity corresponding to the reduction rate of the protein, and therefore has a certain degree of chewiness and a texture similar to that of meat, while exhibiting the unique effect of being easy to bite through.

[0194] <Protein reduction rate range> In order to obtain the above-mentioned effects, the protein content of the raw gluten of the present invention relative to that of conventional raw gluten can be set in the range of 80 to 90%.

[0195] [Process after manufacturing the final product] The gluten protein-based meat substitute according to the embodiment 1 is produced by the above steps 1 to 7. That is, the method for producing a gluten protein-based meat substitute according to the embodiment 1 essentially comprises the above steps 1 to 7 (STEP 1 to STEP 7). The steps after the production of the final product will be described below.

[0196] [Manufacturing method of packaged gluten protein-based meat substitute] The following steps 8 to 11 are steps relating to the method for producing a packaged gluten protein-based meat substitute.

[0197] <STEP 8: Gluten slices (tertiary gluten slices) measuring and seasoning process (quaternary gluten slices preparation process)> Next, in the gluten slice measuring / seasoning step STEP 8, the tertiary gluten slices 30C are seasoned with a predetermined seasoning liquid to prepare seasoned gluten slices (hereinafter referred to as "quaternary gluten slices"). In this seasoning process, the tertiary gluten slices 30C and a predetermined amount of a predetermined seasoning liquid are put into a predetermined container (e.g., a bag-shaped container), the tertiary gluten slices 30C are impregnated with the seasoning liquid in the container, and the tertiary gluten slices 30C are seasoned with the seasoning liquid. Thereafter, the quaternary gluten slices 30D are measured to a predetermined unit amount. In addition, the seasoning liquid can be, for example, a seasoning liquid made of garlic, sesame oil, white sesame paste, sake, mirin, sugar, soy sauce, and apple juice (hereinafter referred to as "first seasoning liquid"). Alternatively, the seasoning liquid can be, for example, a seasoning liquid consisting of garlic, sesame oil, white sesame paste, sake, mirin, sugar, soy sauce, apple juice, miso, chili pepper, and salt and pepper (hereinafter referred to as the "second seasoning liquid").

[0198] [Quaternary gluten slices made from the raw gluten of the present invention] The quaternary gluten slice 30D, like the tertiary gluten slice 30C, is prepared by passing through the above-mentioned steps using the above-mentioned raw gluten of the present invention (particularly raw gluten prepared by washing six times with water) as a raw material. For example, when the second seasoning liquid is used as the seasoning liquid in the seasoning step, the quaternary gluten slice 30D has the following composition and component ratio. The composition and component ratio are based on the test results by a specified testing agency.

[0199] <Composition and ingredient ratio of quaternary gluten slices> Energy: 257kcal / 100g (Testing method: Near infrared spectroscopy) Protein: 18.7g / 100g (Testing method: Near-infrared spectroscopy) Lipids: 13.2g / 100g (Testing method: Near infrared spectroscopy) Carbohydrates: 15.9g / 100g (Testing method: Near infrared spectroscopy) Salt equivalent: 1.90g / 100g (Test method: Calculation method) Sodium: 748mg / 100g (Test method: Ion electrode method) Moisture: 49.8g / 100g (Test method: Near infrared spectroscopy)

[0200] The composition of the quaternary gluten slice 30D is expressed in terms of solid content as follows: The solid content in the composition of the quaternary gluten slice 30D is mainly composed of proteins, lipids, and carbohydrates (i.e., main solid content).

[0201] <Composition and component ratio of quaternary gluten slices (solid content)> Total solids: 100g (total) - 49.8g (moisture) = 50.2g (solids) Protein: 18.7g / 50.2g=approx. 37% Fat: 13.2g / 50.2g=approx. 26% Carbohydrates: 15.9g / 50.2g = approx. 32% Main solid content: 47.8g / 50.2g=approx. 95% Salt equivalent: 1.90g / 50.2g = approx. 4% Sodium: 748mg / 50.2g = approx. 1%

[0202] As described above, in the fourth gluten slice 30D, the amount of the main solid contents (protein, lipid, carbohydrate) is (18.7 g + 13.2 g + 15.9 g =) 50.2 g, which is an amount or ratio of about 95% of the total solid contents.

[0203] In addition, in the composition of the above-mentioned quaternary gluten slice 30D, the ratio of lipids and carbohydrates to proteins is expressed as follows.

[0204] <Ratio of other ingredients to protein in quaternary gluten slices> Protein: 18.7g Fat: 13.2g / 18.7g=approx. 70.6% Carbohydrates: 15.9g / 18.7g = approx. 85.0% Fat + Carbohydrates: 29.1g / 18.7g = approx. 155.6%

[0205] <Optimal protein range for quaternary gluten slices> The protein content of the quaternary gluten slice 30D (after seasoning treatment) is preferably within a range of about 14% to about 24% of the total (100 g) (i.e., preferably within a range of about 14 g to about 24 g), more preferably within a range of about 16% to about 22% of the total (100 g) (i.e., more preferably within a range of about 16 g to about 22 g), and even more preferably within a range of about 18% to about 20% of the total (100 g) (i.e., even more preferably within a range of about 18 g to about 20 g).

[0206] <Preferable range of carbohydrates for quaternary gluten slices> The quaternary gluten slice 30D (after seasoning treatment) preferably has a carbohydrate content within the range of about 11% to about 21% of the total (100 g) (i.e., preferably within the range of about 11 g to about 21 g), a protein content within the range of about 13% to about 19% of the total (100 g) (i.e., more preferably within the range of about 13 g to about 19 g), and even more preferably has a protein content within the range of about 15% to about 17% of the total (100 g) (i.e., even more preferably within the range of about 15 g to about 17 g).

[0207] <Preferable range of lipids for quaternary gluten slices> The lipid content of the quaternary gluten slice 30D (after seasoning treatment) is preferably within a range of about 8% to about 18% of the total weight (100 g) (i.e., preferably within a range of about 8 g to about 18 g), the protein content is more preferably within a range of about 10% to about 16% of the total weight (100 g) (i.e., more preferably within a range of about 10 g to about 16 g), and the protein content is even more preferably within a range of about 12% to about 14% of the total weight (100 g) (i.e., even more preferably within a range of about 12 g to about 14 g).

[0208] <Step 9 (STEP 9): Gluten slices (fourth gluten slices) vacuum packaging step (primary packaging preparation step)> Next, in the gluten slice vacuum packaging step STEP 9, the predetermined unit amount of the quaternary gluten slices 30D is placed in a predetermined packaging container, and then the inside of the packaging container is evacuated with a predetermined vacuum device (vacuum machine) to remove the air (particularly oxygen) from the inside of the packaging container, thereby obtaining a primary package in which the quaternary gluten slices 30D are placed in the packaging container (i.e., vacuum-packed). This gluten slice vacuum packaging step STEP 9 can extend the shelf life of the quaternary gluten slices 30D without using additives such as preservatives.

[0209] <Step 10 (STEP 10): Gluten slice packaging (primary packaging) heat sterilization step (secondary packaging preparation step)> Next, in STEP 10, a gluten slice package heat sterilization step, the primary package is boiled and sterilized in hot water at a predetermined heating temperature (e.g., 85°C to 95°C) for a predetermined heating time (e.g., 30 minutes). By boiling and sterilizing the primary package in this manner, a secondary package (containing the quaternary gluten slices 30D) is obtained. This gluten slice package heat sterilization step STEP 10 can kill coliform bacteria and general bacteria without using additives such as preservatives, and can extend the shelf life of the quaternary gluten slices 30D.

[0210] <Step 11 (STEP 11): Gluten slice packaging (secondary packaging) cooling step (tertiary packaging preparation step)> Next, in the gluten slice package cooling step STEP 11, immediately after the gluten slice package heat sterilization step STEP 10, the secondary package is cooled in cold water at a predetermined cooling temperature (for example, 15°C to 18°C) for a predetermined cooling time (for example, 30 minutes) and the temperature is lowered to 20°C within the cooling time (for example, 30 minutes). By cooling the secondary package in this manner, a tertiary package (containing the quaternary gluten slices 30D) is obtained. This gluten slice package cooling step STEP 11 prevents the proliferation of botulinum bacteria and extends the shelf life of the quaternary gluten slices 30D without using additives such as preservatives.

[0211] [Distribution method of packaged gluten protein-based meat substitutes] The following steps 12 and 13 are steps related to the method for distributing a packaged gluten protein-based meat substitute.

[0212] <STEP 12: Refrigerated storage process for gluten slice packaging (tertiary packaging)> Next, the tertiary package is bagged and stored in a specified container, and stored in a specified refrigerator.

[0213] <STEP 13: Gluten slice packaging (tertiary packaging) shipping process> Next, a sticker on which product information and the like is printed is affixed to the specified container containing the tertiary packaging, and the product is shipped in a refrigerated state.

[0214] [Scope of the present invention] In the method for producing a gluten protein-based meat substitute according to the present invention, instead of providing the frozen raw gluten block preparation step STEP 1 as in embodiment 1, frozen raw gluten corresponding to the frozen raw gluten unit pieces may be prepared from the beginning and then subjected to the subsequent steps.

[0215] Furthermore, in the method for producing a gluten protein-based meat substitute according to the present invention, the frozen raw gluten unit piece preparation process may be composed of multiple steps as in embodiment 1, or may be composed of a single step, as described above, in which frozen raw gluten corresponding to the frozen raw gluten unit pieces is prepared from the beginning and then subjected to the subsequent step.

[0216] In addition, in the method for producing a gluten protein-based meat substitute according to the present invention, the shape of the gluten protein-based meat substitute as the final product (final product) is not a thin sliced ​​piece shape (within a thickness range of 1 to 6 mm) as in the first embodiment, but a slightly thick sliced ​​piece shape exceeding 7 mm, or a thick sliced ​​piece shape exceeding 10 mm. Therefore, in the method for producing a gluten protein-based meat substitute according to the third embodiment, the semi-thawed raw gluten slicing step STEP 4 is performed as a semi-thawed raw gluten unit piece 20A cutting step STEP 14 (to clarify that the shape is not a sliced ​​piece shape but a thick sliced ​​piece shape). In this case, the gluten protein-based meat substitute as the final product (final product) does not have the same appearance as a thin sliced ​​meat of normal beef or pork (typically meat for yakiniku) as in the first embodiment, but on the other hand, it has a thick sliced ​​meat appearance (for example, the same appearance as steak meat), and is a product that is highly suitable as a substitute for the thick sliced ​​meat.

[0217] On the other hand, if the shape of the gluten protein-based meat substitute as the final product (final product) is made into a slightly thick sliced ​​piece of meat that is more than 7 mm thick, or a thick sliced ​​piece of meat that is more than 10 mm thick, and the heating time of the hot water heating step corresponding to the hot water heating step STEP 5 of the raw gluten slices 30 is set within the same heating time range as the hot water heating step STEP 5 of the raw gluten slices 30 (2 to 7 minutes), when the gluten protein-based meat substitute as the final product (final product) is grilled and eaten in the same manner as thinly sliced ​​meat such as beef or pork is grilled and eaten, the texture may not be the chewy texture including fiber like that of grilled and eaten thinly sliced ​​meat such as beef or pork, but rather a slightly soft texture. Therefore, if the heating time of the hot water heating step corresponding to STEP 5 of the raw gluten slices 30 is set within a predetermined heating time range that is longer than STEP 5 of the raw gluten slices 30 (e.g., 8 minutes or more), for example, 8 to 10 minutes or 8 to 12 minutes), when the gluten protein-based meat substitute as the final product (final product) is grilled and eaten in the same manner as thick-sliced ​​meat such as beef or pork is grilled and eaten, the texture will be chewy and include fibers like that of thick-sliced ​​meat such as beef or pork, and the suitability as a substitute for thick-sliced ​​meat will be high.

[0218] <Invention of meat substitutes: Part 1> In the present invention, the gluten protein-based meat substitute produced by the above-mentioned production method is characterized in that it consists only of fresh gluten as a raw material (i.e., it consists of raw material that is 100% fresh gluten) (i.e., it has a tissue structure consisting only of gluten, and does not contain other components in that tissue structure), and has a hardness higher than that of the fresh gluten, thereby making it a meat substitute that can provide a fibrous texture similar to that of regular meat.

[0219] <Invention of meat substitutes: Part 2> Furthermore, the gluten protein-based meat substitute produced by the above-mentioned production method is characterized in that it consists only of fresh gluten as a raw material (i.e., it consists of raw material that is 100% fresh gluten) (i.e., it has a tissue structure consisting only of gluten, and does not contain other components in that tissue structure), and has a hardness that is higher than that of the fresh gluten, and a viscosity that is lower than that of the fresh gluten.This makes it a meat substitute that can provide a fibrous texture similar to that of regular meat, while preventing problems caused by surface stickiness.

[0220] <Inventions of meat substitutes: Part 3> Furthermore, the gluten protein-based meat substitute produced by the above-mentioned production method is characterized in that it consists only of fresh gluten as a raw material (i.e., it consists of raw material that is 100% fresh gluten) (i.e., it has a tissue structure consisting only of gluten and does not contain other components in that tissue structure), has a harderness than the fresh gluten and a lower viscosity than the fresh gluten, and further contains oil inside the tissue structure (part of the moisture in the fresh gluten is replaced with oil), and thus it is a meat substitute that can provide a fibrous texture similar to that of regular meat while preventing problems caused by surface stickiness. [Industrial Applicability]

[0221] The method for producing a gluten protein-based meat substitute of the present invention can be suitably applied to the production of gluten protein-based meat substitutes and the uses of similar products. [Explanation of symbols]

[0222] [Components of the method for producing gluten protein-based meat substitutes] STEP 1: Frozen raw gluten mass preparation process (first freezing process) STEP 2: Preparation of frozen raw gluten pieces STEP2-1: Frozen raw gluten mass semi-thawing process (first semi-thawing process) STEP 2-2: Shredding process of semi-thawed raw gluten mass (first cutting process) STEP2-3: Refreezing process of fresh gluten unit pieces (second freezing process) STEP 3: Frozen raw gluten unit pieces semi-thawing process (second semi-thawing process) STEP 4: Slicing of semi-thawed raw gluten pieces STEP 5: Gluten slices heated in hot water (first gluten slice preparation process) STEP 6: Gluten slices (primary gluten slices) moisture reduction process (secondary gluten slice preparation process) STEP 7: Gluten slices (secondary gluten slices) heated in oil (tertiary gluten slice preparation process) STEP 8: Gluten slices (tertiary gluten slices) measuring and seasoning process (quaternary gluten slice preparation process) [Components of the manufacturing method for packaged gluten protein-based meat substitutes] STEP 9: Gluten slices (quaternary gluten slices) vacuum packaging process (primary packaging preparation process) STEP 10: Gluten slice packaging (primary packaging) heat sterilization process (secondary packaging preparation process) STEP 11: Gluten slice packaging (secondary packaging) cooling process (tertiary packaging preparation process) [Components of distribution methods for packaged gluten protein-based meat substitutes] STEP 12: Gluten slice packaging (tertiary packaging) refrigerated storage process STEP 13: Gluten slice packaging (tertiary packaging) shipping process [Product] 10: 10 frozen raw gluten blocks 10A: Semi-thawed raw gluten mass 10A 20: 20 pieces of frozen raw gluten 20A: Semi-thawed raw gluten unit piece 20A 30: 30 slices of raw gluten 30A: Primary gluten slices (primary heat-treated gluten slices) 30B: Secondary gluten slices (gluten slices obtained by removing moisture from the primary gluten slices) 30C: Tertiary gluten slices (gluten slices obtained by subjecting secondary gluten slices to a second heat treatment) 30D: Quaternary gluten slices (final product gluten slices obtained by seasoning tertiary gluten slices)

Claims

1. A frozen raw gluten preparation step of preparing frozen raw gluten by freezing a raw material consisting only of raw gluten; A frozen raw gluten semi-thawing step of preparing semi-thawed raw gluten by bringing the frozen raw gluten into a predetermined semi-thawed state; A semi-thawed raw gluten slicing step of preparing raw gluten slices by slicing the semi-thawed raw gluten in a predetermined cutting manner; A gluten slice hot water heating process for preparing a gluten slice heat-treated in hot water by heating the raw gluten slice in a predetermined hot water at a predetermined heating temperature for a predetermined heating time; The method for producing a gluten protein-based meat substitute is characterized by comprising a gluten slice oil heating step of preparing gluten slices heat-treated in oil by heating the gluten slices heat-treated in hot water in a specified oil at a specified heating temperature for a specified heating time.

2. A frozen raw gluten preparation step of preparing frozen raw gluten by freezing a raw material consisting only of raw gluten; A frozen raw gluten semi-thawing step of preparing semi-thawed raw gluten by bringing the frozen raw gluten into a predetermined semi-thawed state; A semi-thawed raw gluten slicing step of preparing raw gluten slices by slicing the semi-thawed raw gluten in a predetermined cutting manner; A gluten slice hot water heating process for preparing a gluten slice heat-treated in hot water by heating the raw gluten slice in a predetermined hot water at a predetermined heating temperature for a predetermined heating time; A gluten slice moisture removal process for removing a predetermined amount of moisture from the gluten slices that have been heat-treated in hot water; The method for producing a gluten protein-based meat substitute is characterized by comprising a gluten slice oil heating step in which the moisture-removed gluten slices are heated in a specified oil at a specified heating temperature for a specified heating time to prepare gluten slices that have been heat-treated in oil.

3. A frozen raw gluten mass preparation step of preparing a frozen raw gluten mass by freezing a raw material consisting only of raw gluten; A frozen raw gluten mass semi-thawing step of preparing a semi-thawed raw gluten mass by bringing the frozen raw gluten mass into a predetermined semi-thawed state; A frozen raw gluten unit piece preparation step of preparing raw gluten unit pieces by cutting the semi-thawed raw gluten mass into a predetermined shape and a predetermined size, and then refreezing the raw gluten unit pieces to prepare frozen raw gluten unit pieces; A frozen raw gluten unit piece half-thawing step of preparing a half-thawed raw gluten unit piece by bringing the frozen raw gluten unit piece into a predetermined half-thawed state; A semi-thawed raw gluten slicing step of preparing raw gluten slices by slicing the semi-thawed raw gluten unit pieces in a predetermined cutting manner; A gluten slice hot water heating process for preparing a gluten slice heat-treated in hot water by heating the raw gluten slice in a predetermined hot water at a predetermined heating temperature for a predetermined heating time; A gluten slice moisture removal process for removing a predetermined amount of moisture from the gluten slices that have been heat-treated in hot water; The method for producing a gluten protein-based meat substitute is characterized by comprising a gluten slice oil heating step in which the moisture-removed gluten slices are heated in a specified oil at a specified heating temperature for a specified heating time to prepare gluten slices that have been heat-treated in oil.

4. A gluten protein-based meat substitute, which is made only from raw gluten, has a tissue structure consisting of only gluten, and has a hardness higher than that of the raw gluten.

5. A gluten protein-based meat substitute, which is made only of raw gluten, has a tissue structure consisting of only gluten, and has a hardness higher than that of the raw gluten and a viscosity lower than that of the raw gluten.

6. A gluten protein-based meat substitute, which is made only of raw gluten, has a tissue structure consisting only of gluten, has a hardness higher than that of the raw gluten, and has a viscosity lower than that of the raw gluten, and further contains oil inside the tissue structure.

7. A gluten protein-based meat substitute prepared by using raw gluten as a raw material and subjecting the raw gluten to a hot water heating treatment and a hot oil heating treatment, It contains proteins, lipids, and carbohydrates as its main components, A gluten protein-based meat substitute, characterized in that the protein content is within the range of about 35% to about 40% of the total.

8. A gluten protein-based meat substitute prepared by using raw gluten as a raw material and subjecting the raw gluten to a hot water heating treatment and a hot oil heating treatment, It contains proteins, lipids, and carbohydrates as its main components, The protein content is within the range of 35% to 40% of the total, A gluten protein-based meat substitute characterized in that the carbohydrate content is within the range of 9 to 12% of the total.

9. A gluten protein-based meat substitute prepared by using raw gluten as a raw material and subjecting the raw gluten to a hot water heating treatment and a hot oil heating treatment, It contains proteins, lipids, and carbohydrates as its main components, The protein content is within the range of 35% to 40% of the total, The carbohydrate content is within the range of 9 to 12% of the total, A gluten protein-based meat substitute characterized in that the lipid content is within the range of 10 to 30% of the total.

10. A gluten protein-based meat substitute prepared by using raw gluten as a raw material, heating the raw gluten in hot water and in oil, and seasoning the raw gluten with a predetermined seasoning liquid, It contains proteins, lipids, and carbohydrates as its main components, The protein content is within the range of 14% to 24% of the total, The carbohydrate content is within the range of 11 to 21% of the total, A gluten protein-based meat substitute characterized in that the lipid content is within the range of 8 to 18% of the total.

Images