Animal food substitute paste

Abstract

To provide animal food substitute paste without oozing oil and with good flavor and texture and to provide the paste without containing an animal food material.SOLUTION: Animal food substitute paste containing the following (A) is found to be animal food substitute paste without oozing oil and with good flavor and texture. Furthermore, animal food substitute paste containing the following (B) with the following (A) is found to be animal food substitute paste with better flavor and texture. (A) Soybean emulsion with a dietary fiber content / protein content ratio of 0.01 to 1. (B) Oil and fat having the solid fat content (SFC) of 0.1 to 50% at 10°C and SFC of 0.1 to 30% at 20°C.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a paste for replacing animal food. [Background technology]

[0002] Animal products such as foie gras and sea urchin are popular around the world, but plant-based alternatives are being developed in recent years, taking into account sustainability, animal welfare, and religious considerations.

[0003] For example, Patent Document 1 discloses a foie gras substitute food containing vegetable protein and / or milk protein, milk fat, an O / W emulsifier, and egg yolk. Patent Document 2 also discloses an unheated animal tissue-like food containing vegetable protein, oil and water, in which the oil is dispersed in an incompletely emulsified state and contains intermolecularly cross-linked proteins, and the food is in the form of a gelatinous tissue. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 7289998 [Patent Document 2] Patent No. 6194574 Summary of the Invention [Problem to be solved by the invention]

[0005] Patent Document 1 does not completely eliminate the use of animal materials. Patent Document 2 provides food made from plant materials, but it was thought that a technology with a different concept could be developed that would prevent oil seepage, etc.

[0006] Therefore, an object of the present invention is to provide a paste for replacing animal-based foods that does not ooze oil and has a good flavor and texture, and further, to provide such a paste that does not contain any animal-based ingredients. [Means for solving the problem]

[0007] The present inventors have conducted research and found that a paste containing a specific soybean emulsion can be used as a substitute for animal-based foods, with no oil seepage and good flavor and texture, and have completed the present invention. They have also found that a paste containing a specific oil or fat composition together with the soybean emulsion can provide a substitute for animal-based foods with even better flavor and texture.

[0008] That is, the present invention is [1] A paste for replacing animal food, comprising the following (A): (A) a soybean emulsion having a dietary fiber content / protein content ratio of 0.01 to 1; [2] The animal food substitute paste according to [1], further comprising the following (B): (B) an oil or fat having a solid fat content (SFC) of 0.1 to 50% at 10°C and an SFC of 0.1 to 30% at 20°C; [3] The animal food substitute paste according to [1] or [2], wherein the soybean emulsion is soy milk cream. [4] The animal food substitute paste according to [3], wherein the soybean emulsion is a dietary fiber-containing soy milk cream. [5] The animal food substitute paste according to [1] or [2], wherein the soybean emulsion is soy milk cream or dietary fiber-containing soy milk cream. [6] An animal food substitute paste according to any one of [1] to [5], which does not contain animal materials as raw materials. [7] The animal food substitute paste according to any one of [1] to [5], wherein the animal food substitute paste is a foie gras-like paste. [8] A method for producing an animal food substitute paste, comprising the following steps: (a) a step of mixing and emulsifying the following (A): (A) a soybean emulsion having a dietary fiber content / protein content ratio of 0.01 to 1; (b) a step of heat-treating the dough obtained in the step (a); [9] The method for producing an animal food substitute paste according to [8], further comprising mixing and emulsifying the following (B) in step (a): (B) an oil or fat having a solid fat content (SFC) of 0.1 to 50% at 10°C and an SFC of 0.1 to 30% at 20°C; It is related to. [Effects of the Invention]

[0009] According to the present invention, it is possible to easily provide an animal food substitute paste that does not ooze oil and has a good flavor and texture. It is also possible to provide an animal food substitute paste that does not contain any animal ingredients. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention will be specifically described below.

[0011] The animal food substitute paste of the present invention is characterized by being a paste in which animal foods are replaced with other materials. Examples of such animal foods include foie gras, liver, monkfish liver, sea urchin, cod roe, and soft roe. In the present invention, these animal foods produced with other materials, such as plant materials, are referred to as animal food substitutes. More preferably, the animal food is foie gras. Foods such as foie gras or liver processed into a paste, and cod roe paste, are also included in the present invention.

[0012] The animal food substitute paste of the present invention is characterized by containing the following (A): (A) A soybean emulsion having a dietary fiber content / protein content ratio of 0.01 to 1. By including the soybean emulsion, a paste for replacing animal foods having good texture, flavor and properties can be obtained.

[0013] (A) Soybean emulsion with a dietary fiber content / protein content ratio of 0.01 to 1 The animal food substitute paste of the present invention contains a soybean emulsion having a dietary fiber content / protein content ratio of 0.01 to 1. More preferably, the lower limit is 0.05 or more, 0.1 or more, 0.2 or more, or 0.3 or more. Also more preferably, the upper limit is 0.95 or less, 0.9 or less, 0.85 or less, or 0.8 or less. By containing a soybean emulsion having a ratio within this range, an animal food substitute paste with good texture, flavor, and properties can be obtained. The protein content is determined by measuring the amount of nitrogen by the Kjeldahl method and multiplying the amount by a nitrogen conversion factor of 6.25. The dietary fiber content is determined by the enzymatic weight method.

[0014] The soybean emulsion preferably contains 0.1 to 4.5% by mass of dietary fiber. More preferably, the lower limit is 0.2% by mass or more, 0.3% by mass or more, or 0.4% by mass or more. Or, more preferably, the upper limit is 4.3% by mass or less, 4% by mass or less, 3.8% by mass or less, or 3.5% by mass or less. By including a soybean emulsion containing dietary fiber in this range, an animal food substitute paste with good texture, flavor, and properties can be obtained.

[0015] The soybean emulsion preferably contains 2 to 14% by mass of protein. More preferably, the lower limit is 2.3% by mass or more, 2.5% by mass or more, 2.8% by mass or more, or 3% by mass or more. Or, more preferably, the upper limit is 13.5% by mass or less, 13.3% by mass or less, 13% by mass or less, or 12.5% ​​by mass or less. By including a soybean emulsion containing dietary fiber in this range, an animal food substitute paste with good texture, flavor, and properties can be obtained.

[0016] The soybean emulsion contained in the animal food substitute paste is an emulsion containing soybean-derived materials. Examples include emulsions in which soybean flour is dispersed in water, emulsions in which soybean flour, water, and oils are mixed and emulsified, soy milk, soy milk cream, etc. The soybean emulsion may contain one or more types of soybean, as long as the ratio described in (A) is satisfied. Either whole soybeans or defatted soybeans can be used as the soybean material. In addition, soybean flour, soy protein materials, etc. can be used as soybean-derived materials.

[0017] The soybean emulsion satisfies the ratio described in (A), and dietary fiber may be added to the soybean emulsion as a raw material, or a soybean emulsion that already contains dietary fiber may be used, or a combination of these may be used. It is more preferable to use a soybean emulsion that already contains dietary fiber. Examples of such dietary fibers include cacao fiber, chitosan, cellulose, hemicellulose, sodium carboxymethylcellulose, glucan, lignin, dietary fiber derived from legumes such as soybeans, wheat bran, wheat germ, oatmeal, cornmeal, and carboxymethylcellulose.

[0018] In a preferred embodiment, the soybean emulsion is soy milk cream. Here, soy milk cream refers to a material in which soy protein and lipids are emulsified into an oil-in-water emulsion, and has a higher lipid content in the solids than soy milk or soybeans. Examples include soy milk cream with a higher lipid concentration than soy milk or soybeans, or soy milk cream with an increased lipid content due to the addition of fats and oils. According to the 2020 edition of the Standard Tables of Food Composition in Japan (8th edition, Ministry of Education, Culture, Sports, Science and Technology), the lipid content in the solids of soy milk is approximately 21.7% by mass, and that of soybeans is approximately 22.3 to 24.6% by mass, although this varies depending on the origin and variety. The lipid content of soy milk cream is preferably higher than these, preferably 25% by mass or more, more preferably 30% by mass or more, or 35% by mass or more, based on the solids. The upper limit of the lipid content is not particularly limited, but may be 80% by mass or less, or 99% by mass or less, based on the solids. The protein content of the dry matter of the soy milk cream is preferably 20% by mass or more, or 25% by mass or more, and 60% by mass or less, or 50% by mass or less. According to the 2020 Standard Tables of Food Composition in Japan (8th edition, Ministry of Education, Culture, Sports, Science and Technology), the protein content of the solids of soy milk is about 39.1% by mass, and that of soybeans is about 36.6 to 38.6% by mass, although this varies depending on the production area and variety. As the soy milk cream, for example, "Nokurimu (Cocream)" (registered trademark) manufactured by Fuji Oil Co., Ltd. can be used. When dietary fiber is contained in the soy milk cream, the dietary fiber content in the soy milk cream is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, 1% by mass or more, 1.5% by mass or more, 2% by mass or more, 2.5% by mass or more, and even more preferably 3% by mass or more. There are no upper limits for the dietary fiber content, but it is preferably 10% by mass or less, more preferably 8% by mass or less, and even more preferably 6% by mass or less.

[0019] In a preferred embodiment, the soybean emulsion is a dietary fiber-containing soy milk cream. By including the dietary fiber-containing soy milk cream in the animal food substitute paste, an animal food substitute paste with the best texture, flavor, and properties can be obtained. Of course, the soy milk cream and the dietary fiber-containing soy milk cream may be used in combination.

[0020] As a typical example of soy milk cream being prepared so that dietary fiber is contained during the manufacturing process, the case of soy milk cream containing soy pulp, which is dietary fiber, will be explained. The soy milk cream containing okara can be the soy milk cream containing okara before the okara is separated from the soy milk cream, or the soy milk cream obtained by mixing the okara separated during the production of the soy milk cream with the soy milk cream again. The dietary fiber-containing soy milk cream thus obtained has a dietary fiber content of 2.5% by mass or more, a protein content of 25% by mass or more on a dry basis, a lipid content (as a chloroform / methanol mixed solvent extract) of 25% by mass or more, and a water content of 70 to 90% by mass. The protein content is preferably 30% by mass or more. The upper limit of the protein content is not limited, but is preferably 50% by mass or less, more preferably 45% by mass or less. The lipid content is preferably 30% by mass or more, and even more preferably 40% by mass or more. The upper limit of the lipid content is not limited, but is preferably 65% ​​by mass or less, more preferably 55% by mass or less. The water content is preferably 75 to 90% by mass. The lipid / protein ratio of the dietary fiber-containing soy milk cream is preferably 1.0 or more, more preferably 1.2 or more, based on the weight of dry matter. As a commercially available soy milk cream containing 2.5% or more by weight of dietary fiber, for example, "Soy milk cream containing soybean dietary fiber" manufactured by Fuji Oil Co., Ltd. can be used.

[0021] The amount of soybean emulsion satisfying the above condition (A) in the animal food substitute paste of the present invention is preferably 50 to 95% by mass. More preferably, the lower limit is 55% by mass or more, or 60% by mass or more. Also, more preferably, the upper limit is 90% by mass or less, or 85% by mass or less. By including soybean emulsion satisfying the above condition (A) in this range, an animal food substitute paste with good texture, flavor, and properties can be obtained.

[0022] The animal food substitute paste of the present invention preferably contains the following (B) in addition to (A). (B) Oils and fats having a solid fat content (SFC) of 0.1 to 50% at 10°C and an SFC of 0.1 to 30% at 20°C By including a specific oil and fat together with the soybean emulsion, a paste for replacing animal foods having better texture, flavor and properties can be obtained.

[0023] (B) Oils and fats having a solid fat content (SFC) of 0.1 to 50% at 10°C and an SFC of 0.1 to 30% at 20°C The animal food substitute paste of the present invention contains oils and fats having a solid fat content (SFC) at 10°C of 0.1 to 50% and an SFC at 20°C of 0.1 to 30%. More preferably, the upper limit of the SFC at 10° C. is 45% or less, 40% or less, 35% or less, or 30% or less. Also more preferably, the lower limit of the SFC at 10° C. is 0.2% or more, 0.3% or more, 0.5% or more, 0.7% or more, 1% or more, 2% or more, 4% or more, 6% or more, or 8% or more. The upper limit of SFC at 20°C is more preferably 25% or less, 20% or less, 17% or less, 15% or less, or 12% or less. The lower limit of SFC at 20°C is more preferably 0.2% or more, 0.3% or more, 0.5% or more, 1% or more, 2% or more, or 2.5% or more. By including fats and oils within this range, an animal food substitute paste with good texture, flavor, and properties can be obtained. Note that fats and oils within this SFC range exhibit a paste-like appearance at 20°C. Note that SFC was measured in accordance with the method of IUPAC.2 150(a) Solid Content Determination In Fats By NMR.

[0024] The above-mentioned (B) oil and fat preferably has a ratio of SFC at 10°C to SFC at 20°C (SFC at 10°C / SFC at 20°C) of 0.4 to 3.5. More preferably, the lower limit is 0.5 or more, 0.6 or more, or 0.7 or more. Also, more preferably, the upper limit is 3.3 or less, 3.1 or less, 3 or less, 2.8 or less, 2.5 or less, or 2.3 or less. By including an oil and fat within this range, an animal food substitute paste with good texture, flavor, and properties can be obtained.

[0025] The oils and fats in (B) above are preferably vegetable oils and fats, as it is an object to obtain substitutes for animal foods.

[0026] The animal food substitute paste of the present invention may further contain oils and fats as long as it satisfies the above requirement (B). Examples of oils and fats that can be used include palm oil, rapeseed oil, high-erucic acid rapeseed oil, sunflower oil, high-oleic sunflower oil, soybean oil, rice bran oil, corn oil, cottonseed oil, peanut oil, safflower oil, olive oil, sesame oil, linseed oil, palm kernel oil, coconut oil, medium-chain triglycerides (MCT), shea butter, monkey fat, and other vegetable oils and fats; animal oils and fats such as milk fat, beef tallow, lard, fish oil, and whale oil; algae oil; and oils and fats derived from microbial fermentation, as well as processed oils and fats obtained by fractionation, hydrogenation, interesterification, or the like, and mixtures of these oils and fats. More preferably, only oils and fats that satisfy the above requirement (B) are incorporated into the animal food substitute paste. Furthermore, from a product design perspective, it is preferable to use vegetable oils and fats.

[0027] The amount of the (B) oil / fat blended in the animal food substitute paste of the present invention is preferably 0.5 to 35% by mass. More preferably, the lower limit is 1% by mass or more, 1.5% by mass or more, 2% by mass or more, or 2.5% by mass or more. Furthermore, the upper limit is more preferably 30% by mass or less, 28% by mass or less, 26% by mass or less, 24% by mass or less, 22% by mass or less, or 20% by mass or less. By incorporating the (B) oil / fat within this range, an animal food substitute paste with excellent texture, flavor, and properties can be obtained. On the other hand, if the oil / fat content exceeds 35% by mass, the oil may ooze out after heat treatment.

[0028] In a preferred embodiment, the animal food substitute paste of the present invention contains the above (A) and (B) and does not use any animal ingredients. This means that it is made entirely from plant ingredients, including auxiliary ingredients. By satisfying these requirements, an animal food substitute paste that can be consumed by vegetarians can be obtained.

[0029] The animal food substitute paste of the present invention can be produced by the following method. The soybean emulsion (A) above, the fats and oils (B) above, and other ingredients are mixed and completely emulsified using a cutter or similar device to obtain a dough for a paste to replace animal-based foods. The resulting dough is then filled into a retort pouch and vacuum-sealed. This is then heated to obtain a paste to replace animal-based foods. Examples of mixer / emulsifiers include a silent cutter and a Robo Coupe. If the mixture is not completely emulsified, oil may seep out and a smooth texture may not be obtained.

[0030] The heat treatment temperature of the animal food substitute paste is preferably 75°C or higher. The heating method referred to here can be selected from various known methods as appropriate. Known methods include wet heating, dry heating, electromagnetic induction heating, and dielectric heating. The heating step can be selected from various known methods as appropriate. Known heating steps include heating, steaming, boiling, sterilization, and the like. In the above heating, the lower limit of the heating temperature is more preferably 80° C. or higher, or 83° C. or higher. The upper limit is more preferably 130° C. or lower, 125° C. or lower, or 122° C. or lower. When the animal food substitute paste is heated, the effects of the present invention can be fully achieved even if pressure is applied as necessary.

[0031] Heating in the sterilization step also falls under the category of heating according to the present invention. The sterilization method referred to here can be selected from various known methods as appropriate. Examples of known methods include retort sterilization, low temperature long time sterilization (LTLT production method), high temperature short time sterilization (HTST production method), ultra-high temperature sterilization (UHT), and ultra-high temperature sterilization (LL). There are also no particular limitations on the heating device or heating method, and known methods can be used, such as direct heating methods such as steam injection methods in which steam is directly injected or steam infusion methods in which a beverage is heated by injecting it into steam, and indirect heating methods using a surface heat exchanger such as a plate or tube.

[0032] The animal food substitute paste of the present invention can contain secondary ingredients as needed and in accordance with the characteristics of each animal food, as long as it satisfies the above requirement (A). Specific examples of secondary ingredients include fats and oils other than (B), margarine, shortening, water-in-oil emulsions, oil-in-water emulsions, protein ingredients, sugars, protein hydrolysates, modified starch, starch syrup, peptides, food additives, emulsifiers, seasonings, flavorings, colorings, minerals, vitamins, coagulants, thickening stabilizers, etc. It is more preferable to use a material that is not derived from an animal as the secondary ingredient. It is also more preferable not to use an emulsifier.

[0033] The animal food substitute paste of the present invention can be used alone, but can also be used in combination with an animal food. For example, if the animal food substitute paste is a foie gras-like paste, a product can be provided that is a mixture of the foie gras-like paste and foie gras. [Example]

[0034] The present invention will be described in more detail below. In the following, "parts" and "%" are by mass unless otherwise specified.

[0035] The SFC in this study was measured using the IUPAC.2 150(a) Solid Content Determination in Fats by NMR method. Specifically, each fat was held in an 80°C environment for 30 minutes, then held in a 60°C environment for 30 minutes to completely melt each fat, and then held in a 0°C environment for 60 minutes to solidify. The solid fat content was then measured using NMR (Bruker "minispec mq20") after 30 minutes of holding in a 10°C or 20°C environment.

[0036] The raw materials used in this study were as follows: Emulsion 1: "Soy milk cream containing soy dietary fiber" (Fuji Oil Co., Ltd., protein content 6.9% by mass, fat content 8.2% by mass, dietary fiber content 4.1% by mass) Emulsion 2: "Nokurimu (Cream)" (Fuji Oil Co., Ltd., protein content 5.6% by mass, fat content 12% by mass, dietary fiber content 0.2% by mass) Soy flour: "Whole soy flour" (Mitake Foods Co., Ltd., protein content 37% by mass, fat content 27% by mass, dietary fiber content 11% by mass) ·Oil 1: A mixture of high oleic sunflower oil and ethyl stearate was randomly transesterified, and the resulting high-melting-point refined oil was fractionated with acetone. Palm Superolein (Palm Ace N, manufactured by Fuji Oil Co., Ltd.) and rapeseed oil were mixed in ratios of 25 parts, 30 parts, and 45 parts, respectively, and then randomly transesterified and refined to produce a product. The SFC at 10°C was 15.3%, the SFC at 20°C was 8.1%, and the SFC at 10°C / SFC at 20°C ratio was 1.89. ·Oils 2: Corn oil, palm superolein, and extremely hardened rapeseed oil were mixed in proportions of 58 parts, 40 parts, and 2 parts, respectively. The SFC at 10°C was 13.5%, the SFC at 20°C was 5.3%, and the SFC at 10°C / SFC at 20°C ratio was 2.55. ·Oils and fats 3: Palm superolein was randomly transesterified and purified. SFC at 10°C: 32.3%, SFC at 20°C: 13.1%, and the SFC at 10°C / SFC at 20°C ratio was 2.47. ·Oils and fats 4: The oil used was rapeseed oil (manufactured by Fuji Oil Co., Ltd.). The SFC at 10°C was 0%, the SFC at 20°C was 0%, and the ratio of SFC at 10°C to SFC at 20°C was 0. Modified starch: "Matsunolin 340" (Matsutani Chemical Industry Co., Ltd., plant-derived) Starch syrup: "Puretose L" (Gunei Chemical Industry Co., Ltd.) Protein hydrolysate: "Proex A-12" (Banshu Seasoning Co., Ltd., plant-derived) Flavoring: "Fagura Flavor" (Givaudan Japan, no animal ingredients)

[0037] <Consideration 1> A foie gras-like paste was produced as a paste to replace animal foods according to the formulation shown in Table 1. The production method was as follows.

[0038] ◆Method of manufacturing animal food substitute paste 1. Each soybean emulsion, soybean flour, water, and each oil were placed in a silent cutter and stirred for 2 to 4 minutes. In Examples 8 and 9, soybean flour was added to water and stirred to prepare a solution, and then each soybean emulsion, water, and oil were added thereto and stirred. The modified starch was added to the dough in 2.1 and mixed for another 2 to 3 minutes. 3. Salt was added to the dough in step 2 and mixed for another 1 to 1.5 minutes. Salt, corn syrup, protein hydrolysate, peptides, and flavorings were added to the dough in 4.3 and stirred for 1 to 2 minutes to completely emulsify, yielding a foie gras-like paste dough. 5. 80 g of the obtained dough was filled into a retort pouch and vacuum-packed. The dough from 6.5 was steamed at 85°C for 15 minutes. After cooling the dough in 7.6, it was stored in the refrigerator.

[0039] The evaluation was carried out by five well-trained panelists who are regularly involved in the development of protein processed foods, and the results were quantified by consensus. The evaluation was based on three categories: texture, flavor, and properties, and scores were calculated according to the following criteria. A score of 3 or more in each category was considered acceptable and passed. The results are shown in Table 1. Note that scores between the following criteria were calculated by comparing them with the criteria above and below them. ◆Texture Those with a moderate softness were given a score of 5, and those with a texture that was too hard or soft were given a score of 1. ◆Flavor Those with a foie gras-like flavor were given a score of 5, and those with a bean smell or other odor that did not have a foie gras-like flavor were given a score of 1. ◆Properties A smooth paste-like appearance was given a score of 5, and a crumbly appearance or oily oozing appearance was given a score of 1.

[0040] [Table 1] TIFF2025141092000001.tif103169

[0041] The foie gras-like paste containing a soybean emulsion that satisfied the requirement (A) below had acceptable texture, flavor, and properties (Example 1). The foie gras-like paste containing the following (A) and (B) had good texture, flavor, and properties. Among them, Examples 4, 10, and 11 were better, with Examples 4 and 10 being the best. On the other hand, the foie gras-like paste containing an oil or fat that did not satisfy the requirement (B) below had an excessively soft texture and a bean-like flavor, and was unacceptable (Comparative Example 1). (A) A soybean emulsion having a dietary fiber content / protein content ratio of 0.01 to 1. (B) Fats and oils having a solid fat content (SFC) of 0.1 to 50% at 10°C and an SFC of 0.1 to 30% at 20°C

[0042] <Consideration 2> The foie gras-like paste dough of Example 4 was used and heat-treated at heating temperatures of 100°C, 111°C, and 121°C to obtain foie gras-like pastes of Examples 12, 13, and 14. The heating method for Examples 4 and 12 was steaming for 15 minutes each, and the heating method for Examples 13 and 14 was retort sterilization for 20 minutes each. The resulting foie gras-like paste was evaluated in the same manner as in Study 1. The results are shown in Table 2.

[0043] [Table 2] TIFF2025141092000002.tif30169

[0044] Regardless of the heating temperature, a foie gras-like paste with good texture, flavor and properties was obtained.

Claims

1. An animal food substitute paste comprising the following (A): (A) A soybean emulsion having a dietary fiber content / protein content ratio of 0.01 to 1.

2. The animal food substitute paste according to claim 1, further comprising the following (B): (B) An oil or fat having a solid fat content (SFC) of 0.1 to 50% at 10°C and an SFC of 0.1 to 30% at 20°C.

3. 3. The animal food substitute paste according to claim 1 or 2, wherein the soybean emulsion is soy milk cream.

4. 4. The animal food substitute paste according to claim 3, wherein the soybean emulsion is a dietary fiber-containing soy milk cream.

5. 3. The animal food substitute paste according to claim 1 or 2, wherein the soybean emulsion is soy milk cream or dietary fiber-containing soy milk cream.

6. 3. The animal food substitute paste according to claim 1 or 2, wherein the raw materials do not contain animal materials.

7. 4. The animal food substitute paste according to claim 3, wherein the raw materials do not contain animal materials.

8. 5. The animal food substitute paste according to claim 4, wherein the raw materials do not contain any animal-derived materials.

9. 6. The animal food substitute paste according to claim 5, wherein the raw materials do not contain animal materials.

10. 3. The animal food substitute paste according to claim 1 or 2, wherein the animal food substitute paste is a foie gras-like paste.

11. 4. The animal food substitute paste according to claim 3, wherein the animal food substitute paste is a foie gras-like paste.

12. 5. The animal food substitute paste according to claim 4, wherein the animal food substitute paste is a foie gras-like paste.

13. 6. The animal food replacement paste according to claim 5, wherein the animal food replacement paste is a foie gras-like paste.

14. A method for producing an animal food substitute paste, comprising the following steps: (a) A step of mixing and emulsifying the following (A): (A) A soybean emulsion having a dietary fiber content / protein content ratio of 0.01 to 1. (b) A step of heat-treating the dough obtained in step (a).

15. 15. The method for producing an animal food substitute paste according to claim 14, wherein in step (a), the following (B) is further contained, mixed, and emulsified: (B) An oil or fat having a solid fat content (SFC) of 0.1 to 50% at 10°C and an SFC of 0.1 to 30% at 20°C.

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