Meat-like foods, processed foods, and methods for producing meat-like foods

Abstract

To provide a meat-like food mainly containing a plant-derived raw material imparted with a meat-like richness, a processed food containing the same, and a method for producing the meat-like food. [Solution] A heat-treated meat-like food product containing primarily acetic acid bacteria cells and a plant-based raw material containing plant protein, wherein the plant protein content in the meat-like food product is 5% by mass or more, the mass ratio of the bacteria to the plant protein is 0.00005 or more, and the aldehyde dehydrogenase specific activity per 1 mg of the bacteria in a dry state is 0.1 U / mg or less.

Description

[Technical Field]

[0001] The present invention relates to a meat-like food containing a plant-derived raw material as a main component, a processed food containing the same, and a method for producing the meat-like food. [Background technology]

[0002] In recent years, in addition to growing health consciousness, rising prices of livestock products and concerns about environmental issues caused by raising industrial animals have led to attention being paid to foods that substitute animal foods with plant-derived ingredients, etc. For example, Patent Documents 1 to 3 describe meat-like foods that contain plant proteins such as soy protein. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2023-38738 [Patent Document 2] Japanese Patent Application Publication No. 2024-15922 [Patent Document 3] Patent Publication No. 2021-27812 Summary of the Invention [Problem to be solved by the invention]

[0004] Patent Documents 1 to 3 all disclose techniques aimed at improving the texture and flavor of meat-like foods, but do not disclose techniques for imparting meat-like richness to meat-like foods.

[0005] In view of the above circumstances, the object of the present invention is to provide a meat-like food product containing mainly plant-based ingredients and having a meat-like richness, a processed food product containing the same, and a method for producing the meat-like food product. [Means for solving the problem]

[0006] In order to achieve the above object, the present inventors have conducted extensive research into meat-like foods. They have found that by thoroughly heating acetic acid bacteria cells and vegetable protein, meat-like richness can be imparted to meat-like foods. They have further investigated the conditions for the vegetable protein and acetic acid bacteria cells required to impart the meat-like richness, and have completed the present invention.

[0007] The present invention relates to, for example, the following inventions. (1) A heat-treated meat-like food product, The product mainly contains acetic acid bacteria cells and a plant-based raw material containing plant protein, The content of the plant protein in the meat-like food is 5% by mass or more, the mass ratio of the bacterial cells to the plant protein is 0.00005 or more; The aldehyde dehydrogenase specific activity per 1 mg of the dry bacterial cells is 0.1 U / mg or less. Meat-like foods. (2) The vegetable protein includes at least one selected from soybean protein, pea protein, and almond protein; (1) A meat-like food product. (3) Contains the meat-like food according to (1) or (2), Processed food. (4) A heating step of preparing a meat-like food by heating a raw material composition mainly containing acetic acid bacteria cells and a plant raw material containing plant protein, The content of the plant protein in the meat-like food is 5% by mass or more, the mass ratio of the bacterial cells to the plant protein is 0.00005 or more; The aldehyde dehydrogenase specific activity per 1 mg of the dry bacterial cells is 0.1 U / mg or less. A method for producing meat-like foods. (5) The heating temperature in the heating step is 80°C or higher. (4) A method for producing the meat-like food product described in (4). (6) The raw material composition contains live bacteria as the bacterial cells. A method for producing a meat-like food according to (4) or (5). (7) The method further comprises a mixing step of mixing the fungus and the plant raw material to prepare the raw material composition before the heating step. A method for producing a meat-like food according to (4) or (5). [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a meat-like food that contains mainly plant ingredients and has a meat-like richness, a processed food containing the same, and a method for producing the meat-like food. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention will be described in detail below. In the present invention, the expression "content of B in A" refers to the proportion of the mass of B in A when the mass of A is 100%, and may be a theoretical value or an analytical value.

[0010] <Meat-like foods> The meat-like food of the present invention is a heat-treated meat-like food primarily containing acetic acid bacteria cells and a plant-based ingredient containing plant protein. In the present invention, "a meat-like food primarily containing acetic acid bacteria cells and a plant-based ingredient" means that the total content of acetic acid bacteria cells and plant-based ingredient in the meat-like food is 90% by mass or more, preferably 95% by mass or more, more preferably 99% by mass or more, and even more preferably 100% by mass. In the present invention, a meat-like food containing a predetermined amount of plant protein and acetic acid bacteria cells can be obtained by heat-treating the food so as to sufficiently reduce the activity of aldehyde dehydrogenase in the acetic acid bacteria. The shape of the meat-like food of the present invention is not particularly limited and can be in the form of a block, minced meat, fillet (thin slices), or the like. The meat-like food of the present invention may be used in other foods, as described below, or may be packaged as is.

[0011] <Plant-based raw materials> In the present invention, the plant-based raw material refers to a raw material derived from a plant.

[0012] <Plant protein> In the present invention, vegetable protein refers to a protein derived from a plant. Examples of vegetable proteins include soybean protein, pea protein, kidney bean protein, chickpea protein, adzuki bean protein, wheat protein, oat protein, rice protein, and proteins extracted from nuts and seeds. Among these, the vegetable protein in the present invention preferably includes at least one selected from soybean protein, pea protein, and almond protein, because these proteins cooperate with acetic acid bacteria to impart a meat-like richness and are easily available.

[0013] <Plant protein content in meat-like foods> The vegetable protein content in the meat-like food of the present invention is 5% by mass or more. By heat-treating vegetable protein with such a content together with acetic acid bacteria cells, the vegetable protein and the acetic acid bacteria cells cooperate during the heating process to produce a complex taste, which is thought to result in a meat-like richness. From the viewpoint of more effectively imparting a meat-like richness, the lower limit of the vegetable protein content is preferably 10% by mass or more, more preferably 20% by mass or more. The upper limit of the vegetable protein content can be set appropriately taking into account the mass ratio to the acetic acid bacteria cells, etc., but is preferably 90% by mass or less, more preferably 80% by mass or less.

[0014] <The amount of bean-derived protein in plant-based proteins> In the present invention, the bean-derived protein content in the vegetable protein is preferably 50% by mass or more. The bean-derived protein is not particularly limited, but examples include soybean protein, pea protein, kidney bean protein, chickpea protein, and adzuki bean protein. When the vegetable protein contains multiple types of bean-derived proteins, the bean-derived protein content in the vegetable protein is the proportion of the total mass of the multiple bean-derived proteins when the mass of the vegetable protein is taken as 100%. Since bean-derived proteins have a deep richness among vegetable proteins, by setting the bean-derived protein content in the vegetable protein to 50% by mass or more, the action of the acetic acid bacteria cells can easily produce a meat-like richness. From the viewpoint of more effectively obtaining the above-mentioned effects, the bean-derived protein content in the vegetable protein is more preferably 80% by mass or more, and may be 100% by mass.

[0015] <Acetic acid bacteria> Acetic acid bacteria are a general term for microorganisms that grow using sugars and sugar alcohols and oxidize ethanol to produce acetic acid. The acetic acid bacteria in the present invention may be any acetic acid bacteria commonly used in the field of food production, such as Gluconacetobacter ( Gluconacetobacter ) genus, Acetobacter ( Acetobacter ) genus, Gluconobacter ( Gluconobacter ) genus, Komagataebacter ( Komagataeibacter ) genus, Nobuacetimonas ( Novacetimonas ) genus, and in particular Gluconacetobacter ( Gluconacetobacter The acetic acid bacteria of the genus Gluconacetobacter are not particularly limited, but examples thereof include: Gluconacetobacter hansenii , Gluconacetobacter liquefaciens The acetic acid bacteria cells contained in the meat-like food of the present invention are heat-treated and may be dead or live cells as long as they satisfy the conditions for the specific activity of aldehyde dehydrogenase described below.

[0016] <Mass ratio of acetic acid bacteria cells to plant protein> In the present invention, the mass ratio of acetic acid bacteria cells to vegetable protein is 0.00005 or more. It is believed that heat treatment of acetic acid bacteria cells and vegetable protein prepared to achieve such a mass ratio can produce a meat-like richness through the action of the vegetable protein and the acetic acid bacteria cells. The lower limit of the mass ratio of acetic acid bacteria cells to vegetable protein is preferably 0.0001 or more, more preferably 0.0002 or more, from the viewpoint of more effectively imparting a meat-like richness to the meat-like food product. The upper limit of the mass ratio of acetic acid bacteria cells to vegetable protein is not particularly limited, but is preferably 0.01 or less, more preferably 0.005 or less, from the viewpoint of preventing off-flavors and increased costs due to excessive addition of acetic acid bacteria cells. This mass ratio can be calculated as the ratio of the content of acetic acid bacteria cells to the content of vegetable protein in the meat-like food product (content of acetic acid bacteria cells / content of vegetable protein).

[0017] <Acetate bacteria content> The content of acetic acid bacteria cells in the meat-like food of the present invention is not particularly limited as long as it satisfies the above-mentioned mass ratio, but is, for example, 0.001 mass% or more, preferably 0.002 mass% or more, and for example, 0.2 mass% or less, preferably 0.1 mass% or less.

[0018] <Aldehyde dehydrogenase specific activity per 1 mg of dry cells> In the meat-like food of the present invention, the acetic acid bacteria cells are heat-treated together with vegetable protein. Heat-treating the acetic acid bacteria cells also denatures the aldehyde dehydrogenase contained in the acetic acid bacteria, reducing its activity. In the present invention, the heat treatment of the acetic acid bacteria results in an aldehyde dehydrogenase specific activity of 0.1 U / mg or less, preferably 0.0 U / mg, per 1 mg of dry cells. In the following description, aldehyde dehydrogenase is also referred to as ALDH (aldehyde dehydrogenase).

[0019] <Method for measuring the specific activity of aldehyde dehydrogenase per 1 mg of dried cells> In the present invention, the specific activity of aldehyde dehydrogenase (ALDH) is measured as follows. (1) Measurement of the standard curve (i) Prepare six 2.0 mL microtubes by combining 0.5 mL of McIlvaine buffer solution (pH 4) and 0.3 mL of pure water. (ii) To the mixture prepared in (i), add 100 mM potassium ferrocyanide solution and 100 mM potassium ferricyanide solution as shown in Table 1 below to prepare two samples each of 0 mM, 2.0 mM, and 4.0 mM potassium ferrocyanide standard solutions. [Table 1] Add 0.5 mL of Dupanol solution (0.5 g of ferric sulfate, 0.3 g of sodium dodecyl sulfate, 9.5 mL of 85% phosphoric acid, and pure water to make 100 mL) to each potassium ferrocyanide standard solution sample. (iii) Add 0.4 mL of the solution prepared in (ii) to a 2.0 mL microtube containing 1.0 mL of pure water, and leave at room temperature for 20 minutes. (iv) After auto-zeroing with pure water, the absorbance at 660 nm is measured using a spectrophotometer UV-2450 (Shimadzu Corporation). (v) Plot the standard solution concentration (mM) on the X-axis and the measured value on the Y-axis and calculate the slope (d).

[0020] (2) Measurement of ALDH activity (i) Add 0.5 mL of McIlvaine buffer (pH 4), 0.2 mL of 100 mM acetaldehyde solution, and 0.1 mL of a 0.1 mg / mL diluted solution of dried acetic acid bacteria cells to a 2.0 mL microtube, and preheat the tube in a heat block set to 35°C for 5 minutes. (ii) 0.1 mL of 100 mM potassium ferricyanide solution is added and the mixture is allowed to react at 35°C for 20 minutes. (iii) After the reaction, immediately add 0.5 mL of Dupanol solution (0.5 g of ferric sulfate, 0.3 g of sodium dodecyl sulfate, 9.5 mL of 85% phosphoric acid, and pure water to make 100 mL) to stop the reaction. (iv) Add 0.4 mL of the solution (iii) to a 2.0 mL microtube containing 1.0 mL of pure water and leave at room temperature for 20 minutes. (v) The absorbance at 660 nm is measured using a spectrophotometer UV-2450 (Shimadzu Corporation).

[0021] (3) Calculation of ALDH specific activity The amount of enzyme required to oxidize 1 μmol of substrate (aldehyde) per minute at 35°C is defined as 1 U. Activity is measured using 0.1 mL of bacterial cell suspension after a 20-minute reaction. When the absorbance measured at 660 nm is A and the slope of the standard curve is d, ALDH activity (U / mL) is expressed by the following formula (1): ALDH activity (U / mL)=(A / d×0.1 / 0.9)×(0.9 / 1000)×1000×(1 / 20)×(1 / 0.1) ···(1) In equation (1), (A / d×0.1 / 0.9) represents the product concentration (mM) in the reaction solution (0.9 mL). Multiplying this by (0.9 / 1000) converts it to the amount of product (mmol). Multiplying this by 1000 again converts it to the amount of product (μmol). Multiplying this by 1 / 20 again converts it to per minute. Multiplying this by 1 / 0.1 again converts it to per mL. From equation (1), the following equation (2) is obtained. ALDH activity (U / mL)=A / d / 20 (2) The specific activity, which is the activity per 1 mg of dry cells, is calculated from equation (2). Since the concentration of the cell solution is 0.1 mg / mL and the content of dry cells in the cell solution is 67% by mass, the calculation formula for the ALDH specific activity per 1 mg of dry Acetobacter cells is given by equation (3) below. ALDH specific activity (U / mg-drycell)=A / d / 20 / 0.1 / 0.67 =A / d / 2 / 0.67 (3)

[0022] <Other plant-based ingredients> The meat-like food product of the present invention may contain one or more other plant-based ingredients, provided that the effects of the present invention are not impaired. Examples of such plant-based ingredients include vegetable oils and fats, starch, thickening polysaccharides other than starch, other carbohydrates, seasonings, bacteriostatic agents, pH adjusters, preservatives, antioxidants, spices, flavorings, and coloring agents. Examples of vegetable oils and fats include rapeseed oil, corn oil, soybean oil, olive oil, safflower oil, sunflower oil, perilla oil, palm oil, and flaxseed oil. Examples of starches include unmodified starches (wheat starch, rice starch, corn starch, tapioca starch, potato starch, etc.) and modified starches (hydroxypropyl starch, acetylated oxidized starch, starch sodium octenyl succinate, acetate starch, oxidized starch, hydroxypropylated phosphate cross-linked starch, and phosphorylated starch). Examples of thickening polysaccharides other than starch include xanthan gum, gellan gum, carrageenan, locust bean gum, tara gum, guar gum, gum arabic, tamarind gum, psyllium seed gum, cellulose derivatives, pectin, curdlan, pullulan, mannan, agar, etc. Examples of other carbohydrates include monosaccharides (glucose, etc.), disaccharides (sugar, etc.), oligosaccharides, high fructose corn syrup, sugar ethanol, etc. Examples of seasonings include salt, soy sauce, amino acids, acetic acid, etc.

[0023] <Processed foods containing meat-like foods> The present invention can provide processed foods containing the meat-like food, such as hamburger steak, meatballs, minced meat, dumplings, shumai, omelets, curry, stew, sauces (pasta sauces such as meat sauce, tomato sauce, cream sauce, etc.), sausages, formed fried chicken, formed pork cutlet, formed ham, stir-fries, simmered dishes, noodles, and other processed foods containing meat.

[0024] <Method of manufacturing meat-like foods> In the present invention, the method for producing a meat-like food includes a heating step of heating a raw material composition mainly containing acetic acid bacteria cells and a plant-based raw material containing plant protein to prepare a meat-like food. Furthermore, the production method may include a mixing step, prior to the heating step, of mixing the acetic acid bacteria cells with the plant-based raw material containing plant protein to prepare a raw material composition. Each step is described below.

[0025] <Mixing process> A stirrer such as a mixer or homogenizer can be used for mixing in this step. In this step, the amounts of raw materials in the raw material composition are set so that the vegetable protein content in the produced meat-like food is 5% by mass or more and the mass ratio of bacterial cells to vegetable protein in the meat-like food is 0.00005 or more. After the mixing step, the raw material composition may be shaped as needed. Note that when using a device that simultaneously mixes and heats, such as an extruder, the mixing step may not be performed.

[0026] <Heating process> The heating method in this step is not particularly limited and can be appropriately selected from known heating methods, such as hot water bathing, heating in a steam convection oven, heating in an oven, microwave heating, electrical heating, and heating in an extruder. The heating temperature in this step is a temperature at which the aldehyde dehydrogenase specific activity can be reduced to 0.1 U / mg or less. Specifically, the heating temperature is preferably 80°C or higher, more preferably 85°C or higher. The upper limit of the heating temperature may be set within the range of heating temperatures commonly used in food production, preferably 200°C or lower, more preferably 180°C or lower. The heating time may also be set according to the heating temperature so as to reduce the aldehyde dehydrogenase specific activity to 0.1 U / mg or less, for example, preferably 5 minutes or longer, more preferably 10 minutes or longer, and preferably 90 minutes or shorter, more preferably 60 minutes or shorter.

[0027] <Acetate bacteria cells> The raw material composition preferably contains live acetic acid bacteria as bacterial cells. When the raw material composition before heating contains live acetic acid bacteria, the harsh taste specific to vegetable proteins can be reduced, as shown in the examples below. This is thought to be due to the action of enzymes such as aldehyde dehydrogenase contained in the live bacteria on vegetable proteins. The harsh taste referred to here refers to the harsh taste accompanied by a grassy flavor specific to vegetable proteins. Proteins derived from beans such as soybeans tend to have a particularly strong harsh taste. Therefore, it is particularly preferable for the raw material composition to contain live bacteria when the vegetable protein contains 50% or more by mass of bean-derived protein. Furthermore, when the raw material composition contains live bacteria, it is particularly preferable for the composition to include a mixing step. This makes it easier for live acetic acid bacteria to act on vegetable proteins during the mixing process, allowing the harsh taste to be more effectively reduced.

[0028] <Step of preserving live bacteria and plant protein> When the raw material composition contains live bacteria, it is preferable to include a holding step in which the live bacteria and the vegetable protein are held in the same container for 1 minute or more before the heating step. Here, "holding live bacteria and vegetable protein" refers to holding the live bacteria and vegetable protein in the same container, which may also contain other raw materials. The holding step may include the mixing step described above, or, in addition to or instead of the mixing step, may include a step of leaving the live bacteria and vegetable protein in the same container. Furthermore, in the holding step, the live bacteria and vegetable protein may be transferred together to another container. The holding step ensures that the live acetic acid bacteria have time to act on the vegetable protein, thereby enhancing the effect of the live acetic acid bacteria in reducing the harshness. The temperature in the holding step is not particularly limited, but is preferably a temperature that does not kill the live bacteria or cause deterioration of the raw materials, such as 40°C or below, and more preferably 20°C or below. The holding time is the time from when the fungus and the vegetable protein are added to the same container until before heating in the heating step, and is preferably at least 1 minute as mentioned above, more preferably at least 5 minutes.

[0029] <Effects of the present invention> As described above, according to the present invention, a meat-like food product can be obtained that contains 5% or more by mass of vegetable protein, has a bacterial mass ratio of vegetable protein of 0.00005 or more, and is heat-treated so that the aldehyde dehydrogenase specific activity is 0.1 U / mg or less. Furthermore, by including live bacteria in the bacterial mass before heating, the harsh taste characteristic of vegetable protein can be reduced. This allows for the production of a meat-like food product with a taste that is closer to that of real meat.

[0030] The present invention will be specifically described below based on examples and comparative examples, but the present invention is not limited to these. [Example]

[0031] <Production of meat-like foods> First, the ingredients shown in the recipes in Tables 2 and 3 were mixed to prepare samples of raw material compositions for producing meat-like foods.

[0032] As shown in Table 2, the raw material composition samples of Examples 1 to 9 used acetic acid bacteria of the genus Gluconacetobacter, and were formulated so that the vegetable protein content in the meat-like food was 5% by mass or more and the mass ratio of bacterial cells to vegetable protein was 0.00005 or more. Regarding the raw materials shown in Table 2, "Bacterial Cell A" was a bacterial cell-containing composition containing live acetic acid bacteria of the genus Gluconacetobacter, which contain alcohol dehydrogenase (ADH1B) and aldehyde dehydrogenase (ALDH2). The dry content of acetic acid bacteria bacterial cells in bacterial cell A was 67% by mass. The soy protein powder contained 86.3% by mass of soy protein. The pea protein powder contained 21.7% by mass of pea protein. The almond protein powder contained 44.4% by mass of almond protein.

[0033] [Table 2]

[0034] Referring to Table 2, the sample of Comparative Example 1 had the same composition as the sample of Example 1, except that it did not contain bacterial cell A. The sample of Comparative Example 2 had the same composition as the sample of Example 1, except that it contained "bacterial cell B" that did not contain acetic acid bacteria, instead of the above-mentioned "bacterial cell A." Bacterial cell B was Lactobacillus plantum ( Lactiplantibacillus plantarum The content of dry lactic acid bacteria cells in the bacteria B was 90% by mass. The sample of Comparative Example 4 had the same composition as the sample of Example 9, except that the bacteria A was not contained.

[0035] The samples of Examples 10 to 12 had the same composition as the sample of Example 1, except that killed bacteria obtained by heating bacterial cells A were used instead of bacterial cells A in the samples. Specifically, referring to Table 3, the sample of Example 11 used bacterial cells A heated at 80°C for 30 minutes. The sample of Example 12 used bacterial cells A heated at 90°C for 10 minutes. The sample of Example 13 used bacterial cells A heated at 90°C for 30 minutes.

[0036] [Table 3]

[0037] Next, samples of the raw material compositions of Examples 1 to 12 and Comparative Examples 1 to 4 were heated under the heating conditions shown in Tables 4 and 5. The holding time from the start of mixing the raw materials until heating was approximately 30 minutes. The heating times shown in Tables 4 and 5 were the set temperatures of the heating device. For samples heated in a water bath, a heat-resistant bag containing the raw material composition and sealed was heated in a water bath. For heating in an oven, the raw material composition was placed on a tray in the oven and heated. In this way, samples of the meat-like foods of Examples 1 to 12 and Comparative Examples 1 to 4 were prepared.

[0038] [Table 4]

[0039] [Table 5]

[0040] Based on the blending amounts shown in Tables 2 and 3, the values ​​of the vegetable protein content, the acetic acid bacteria cell content, and the mass ratio of acetic acid bacteria cells to vegetable protein (acetic acid bacteria cell content / vegetable protein content) for each meat-like food sample were calculated. The results are shown in Tables 4 and 5. For the samples of Examples 1 to 8, 10 to 12, and Comparative Examples 1 to 3, which were sealed and heated in a hot water bath, these values ​​were calculated assuming that the blending amount and content were the same. For the samples of Example 9 and Comparative Example 4, which were heated in an oven, moisture content was reduced by heating, so the vegetable protein and bacterial cell contents were calculated by multiplying the blending amounts of vegetable protein and bacterial cells by the ratio of the mass before heating to the mass after heating.

[0041] <Evaluation of aldehyde dehydrogenase (ALDH) specific activity> Bacterial cell A containing live acetic acid bacteria was heated under different heating conditions, and the ALDH specific activity per mg of dry bacterial cells was measured. First, bacterial cell A was mixed with clean water to prepare a bacterial cell solution with a concentration of 0.1 mg / mL. The dry bacterial cell content of bacterial cell A in the bacterial cell solution was 67% by mass. The prepared bacterial cell solution was dispensed in 0.1 mL aliquots into six microtubes and heated in a water bath under different heating conditions (60°C for 30 minutes, 70°C for 30 minutes, 80°C for 30 minutes, 90°C for 10 minutes, and 90°C for 30 minutes). One tube containing the bacterial cell solution was left unheated. The ALDH activity of the heated bacterial cell solution was measured according to the method described above in the section "Method for measuring aldehyde dehydrogenase specific activity per mg of dry bacterial cells," and the ALDH specific activity was calculated based on the above formula (3). The results are shown in Table 6.

[0042] [Table 6]

[0043] As shown in Table 6, the ALDH specific activity of all samples in which bacterial cell A was heated at 80°C or higher was 0 U / mg. On the other hand, the ALDH specific activity of the unheated samples, samples in which bacterial cell A was heated at 60°C for 30 minutes, and samples in which bacterial cell A was heated at 70°C for 30 minutes all exceeded 0.1 U / mg. These results indicated that the ALDH specific activity of the meat-like food samples heated under the heating conditions employed in Examples 1 to 12 was 0.1 U / mg or less.

[0044] <Sensory evaluation> Three or more trained panelists tasted each sample and rated the richness and harshness (grassy smell) perceived when consuming each sample based on the following rating scale. The evaluation was conducted on a 5-point scale, with the sample of Comparative Example 1, which did not contain acetic acid bacteria cells and was not heat-treated, receiving the lowest score (1 point) and a level equivalent to that of real meat receiving the highest score (5 points). The average score of all panelists was calculated for each sample. The results are shown in Tables 4 and 5.

[0045] (Scoring criteria for meat-like richness) 5 points: The meat-like richness is very pronounced and very pleasant. 4 points: The meat-like richness is pronounced and desirable. 3 points: Fully rich in meat-like flavor. 2 points: Has a slight meat-like richness. 1 point: No meaty richness. (Rating criteria for bitterness) 5 points: No bitter taste at all, very pleasant. 4 points: The bitter taste is sufficiently reduced and is preferable. 3 points: The bitter taste is reduced. 2 points: The bitter taste has been reduced to a negligible level. 1 point: The taste is very bitter and undesirable.

[0046] First, the evaluation results for the meat-like richness will be described. As shown in Tables 4 and 5, all of the samples of Examples 1 to 12 were imparted with a meat-like richness, and the scores for the meat-like richness were 2.4 points or more. On the other hand, all of the samples of Comparative Examples 1 to 4 did not have a strong meat-like richness, and the scores for the richness were lower than those of the samples of Examples 1 to 12. In particular, the samples of Comparative Examples 1, 2, and 4, which did not contain acetic acid bacteria, were scored less than 2.0 points for the richness, and the richness was hardly felt.

[0047] In more detail, comparing Examples 1 to 4 and Comparative Example 3, which have different heating conditions, it was found that the higher the heating temperature and the longer the heating time, the higher the score for the meat-like richness. This indicates that a meat-like richness can be imparted by setting the plant protein content in the meat-like food to 5% by mass or more, setting the mass ratio of bacterial cells to plant protein to 0.00005 or more, and performing a heat treatment at 80°C or higher so that the aldehyde dehydrogenase specific activity is 0.1 U / mg or less.

[0048] Furthermore, when Examples 4 to 6 were compared, but the contents of acetic acid bacteria and the mass ratio of bacterial cells to plant protein were different but the other conditions were the same, a tendency was observed in which the higher the mass ratio of bacterial cells to plant protein, the higher the score for the meat-like richness. This indicates that the mass ratio of acetic acid bacteria cells to plant protein is involved in imparting a meat-like richness, and that increasing this mass ratio can effectively impart a meat-like richness.

[0049] Furthermore, it was found that the samples of Examples 7 and 8, which used pea protein or almond protein instead of soy protein, and the sample of Example 9, which used other ingredients in addition to soy protein powder and acetic acid bacteria, also imparted a sufficient meat-like richness.It was also found that the samples of Examples 10 to 12, which were heat-treated after adding killed bacteria, also imparted a meat-like richness.

[0050] Next, the results of the evaluation of harshness will be explained. As shown in Table 4, the samples of Examples 1 to 9 and Comparative Example 3, which contained live bacteria, received a harshness score of 2.5 points or more, indicating a reduced harshness. In contrast, the samples of Comparative Examples 1, 2, and 4, which did not contain acetic acid bacteria cells, all received a harshness score of less than 2.0 points. On the other hand, the samples of Examples 10 to 12, which contained killed bacteria, received a harshness score of 2.0 points or less. These results demonstrate that the harshness specific to vegetable protein in meat-like foods can be reduced by heating a raw material composition containing live acetic acid bacteria.

Claims

1. A heat-treated meat-like food, The product mainly contains acetic acid bacteria cells and a plant-based raw material containing plant protein, The content of the plant protein in the meat-like food is 5% by mass or more, the mass ratio of the bacterial cells to the plant protein is 0.00005 or more; the aldehyde dehydrogenase specific activity per 1 mg of the bacterial cells in a dry state is 0.1 U / mg or less; Meat-like foods.

2. The vegetable protein includes at least one selected from soy protein, pea protein, and almond protein. The meat-like food according to claim 1.

3. Contains the meat-like food according to claim 1 or 2, Processed food.

4. The method includes a heating step of preparing a meat-like food by heating a raw material composition mainly containing acetic acid bacteria cells and a plant raw material containing plant protein, The content of the plant protein in the meat-like food is 5% by mass or more, the mass ratio of the bacterial cells to the plant protein is 0.00005 or more; the aldehyde dehydrogenase specific activity per 1 mg of the bacterial cells in a dry state is 0.1 U / mg or less; A method for producing meat-like foods.

5. The heating temperature in the heating step is 80°C or higher. The method for producing the meat-like food according to claim 4.

6. The raw material composition contains live bacteria as the bacterial cells. The method for producing the meat-like food according to claim 4 or 5.

7. The method further comprises a mixing step of mixing the fungus cells and the plant raw material to prepare the raw material composition before the heating step. The method for producing the meat-like food according to claim 4 or 5.

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