Method for manufacturing fish meat-like food products

Abstract

To provide fish-like food products, particularly eel-like food products, that have the fibrous texture, flaky consistency, and juicy oiliness of fish meat, while being easy to manufacture, without requiring the use of animal-derived ingredients. [Solution] A fish-like food product with fibrous, crumbly, and oily texture can be prepared by shaping and heating a dough made from (1) 30-50% by mass of a binder with a specific gravity of 0.85-0.95, which is prepared by mixing powdered legume protein material, foaming emulsified oil and fat, and water as needed; (2) 35-55% by mass of a hydrated textured vegetable protein ingredient; and (3) 5-20% by mass of solid fat. Furthermore, an eel-like food product can be prepared by applying the above dough to a skin made from powdered legume protein material, water, and oil and heating it.

Description

Technical Field

[0001] The present invention relates to a method for producing a fish meat-like food, particularly an eel-like food.

Background Art

[0002] Attempts have been made in the past to produce livestock meat-like foods using texturized vegetable protein materials. Ingredients prepared by binding texturized soy protein using an oil-in-water emulsion containing powdered soy protein, egg white, and oil as a binding dough are widely used as having a livestock meat-like texture. Consideration is underway to replace the strong gel of egg white with a plant material, and the use of methylcellulose (Patent Document 1) etc. has been reported. On the other hand, there are few examination examples regarding the replacement of fish meat rather than livestock meat. Patent Document 1 is a preparation of a fish meat substitute material using powdered soy protein, methylcellulose, and alginic acid. Patent Document 2 is a preparation in a fish meat-like form by pounding rehydrated granular vegetable protein and combining it with a binding material such as powdered vegetable protein. Patent Document 3 is a binding of a texturized vegetable protein material with a binding of a specific gel strength.

[0003] Among fish meats, eel is well-known as a high-class food, and there are many inventions to replace it. Patent Document 4 discloses an eel-like food that does not use an animal-derived raw material having a body layer, an intermediate layer, and a skin layer by separately creating the body layer, the intermediate layer, and the skin layer. The body layer is a layer containing texturized vegetable protein, methylcellulose, separated soy protein powder, and oil, the intermediate layer is a layer gelled with a thickener containing oil, xanthan gum, and HA gellan gum, and the skin layer is a layer gelled with sodium alginate using a calcium salt or gelled with methylcellulose. Patent Document 5 is a technique for appropriately adjusting and imparting a plump and smooth texture like grilled eel by using dextrin, particularly dextrin derived from potatoes and having a DE value of 2 to 5. Patent Document 6 describes a technique for obtaining an eel-like food product that closely resembles eel kabayaki in flavor, texture, and appearance by steaming or baking a molded product made by mixing fish fillets, fish paste, protein, oils and fats, starches, seasonings, and water, then baking both sides of the product with or without applying kabayaki sauce before baking, and finally applying kabayaki sauce after baking. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2023-138375 [Patent Document 2] Japanese Patent Publication No. 2022-124688 [Patent Document 3] Patent No. 7180823 [Patent Document 4] Japanese Patent Publication No. 2021-159076 [Patent Document 5] Japanese Patent Publication No. 2016-005440 [Patent Document 6] Japanese Patent Publication No. 2015-062346 [Overview of the project] [Problems that the invention aims to solve]

[0005] The conventional technologies listed above all involve complex processes, but they also have room for improvement as fish-like or eel-like food products. Furthermore, some of them contain animal-derived materials, and their reduction or elimination is also desired. The object of the present invention is to provide a fish-like food product, particularly an eel-like food product, that has the fibrous texture, flaky texture, and juicy oiliness of fish meat, while being easy to manufacture, without requiring the use of animal-derived materials. [Means for solving the problem]

[0006] As a result of diligent research into the above-mentioned problems, the inventors have discovered that by combining powdered legume protein material, water, and foaming emulsified oil and fat, and using a dough made by aerating a binder to a specific gravity of 0.85 to 0.95 by stirring, along with a hydrated, textured vegetable protein material as an ingredient, and solid fat, a fish-like food product with a fibrous, crumbly, and oily texture can be produced. Furthermore, by combining the above dough with a separately prepared skin layer, an eel-like food product can be produced, thus completing the present invention.

[0007] In other words, the present invention (1) A method for producing a fish-like food product, comprising all of the following steps (I) to (IV). (I) A process to prepare a binder by mixing powdered legume protein material and foaming emulsified oil, adding water as necessary, and stirring to aerate the mixture to a specific gravity of 0.85 to 0.95. (II) A process of adding water to a textured plant protein material to prepare the ingredients. (III) A step of preparing dough by mixing binders, ingredients and solid fat in a proportion of 30-50% by mass of binders, 35-55% by mass of ingredients and 5-20% by mass of solid fat. (IV) The process of shaping the prepared dough and heating it. (2) The method for producing a fish-like food product as described in (1), wherein the hydration in step (II) is performed using an oil-in-water emulsion. (3) A method for producing a fish-like food according to (1) or (2), wherein in step (I), the composition of the binder is 5 to 20% by mass of powdered legume protein material, 3 to 15% by mass of foaming emulsified oil and fat, and 40 to 90% by mass of water. (4) A method for manufacturing eel-like food products, comprising all of the following steps (A) to (D). (A) A process of preparing a binder by mixing powdered legume protein material and foaming emulsified oil, adding water as necessary, and stirring to aerate the mixture to a specific gravity of 0.85 to 0.95. (B) A process of adding water to a textured plant protein material to prepare the ingredients. (C) A process of preparing dough by mixing binders, ingredients, and solid fat in a proportion of 30-50% by mass for binders, 35-55% by mass for ingredients, and 5-20% by mass for solid fat. (D) A step of applying the dough to a sheet-like material for the outer layer containing powdered legume protein material, water, and oil, and then heating it. (5) The method for producing an eel-like food product as described in (4), wherein the hydration in step (B) is performed using an oil-in-water emulsion. (6) A method for producing eel-like food according to (4) or (5), wherein in step (A), the composition of the binder is 5 to 20% by mass of powdered legume protein material, 3 to 15% by mass of foaming emulsified oil and fat, and 40 to 90% by mass of water. (7) The method for producing eel-like food according to (6), wherein the material for the outer layer used in step (D) is an oil-in-water emulsion obtained by mixing 8 to 16% by mass of powdered legume protein material, 30 to 70% by mass of water, and 5 to 20% by mass of oil and fat, which is then formed into a sheet and heated. This concerns... [Effects of the Invention]

[0008] According to the present invention, a fish-like food product, particularly an eel-like food product, having the fibrous texture, flaky texture, and juicy oiliness of fish meat can be provided through a simple process without requiring the use of animal-derived materials. [Modes for carrying out the invention]

[0009] ■ Fish-like food The fish-like food of the present invention is a plant-based food that has a texture and flavor similar to heat-treated products such as fish fillets. It can be further improved by cooking in a microwave, boiling water, or oven at the time of consumption. It also has excellent refrigeration and freezing properties, so it can be offered in a wide range of forms, from chilled to frozen foods. The fish-like food of the present invention does not contain foreign matter such as bones or scales, and can be easily provided to consumers. This does not preclude the use of fish-derived materials.

[0010] ■ Eel-like food The eel-like food of the present invention is a subcategory of the above-mentioned fish-like food, and refers to a food that has the appearance and texture similar to grilled or baked eel without using eel. These eel-like foods can be frozen eel-like foods or vacuum freeze-dried eel-like foods. Also, they can be eaten more comfortably by cooking them in a microwave oven, soaking them in hot water, or baking them in an oven at the time of eating. Since they are also excellent in refrigeration and freezing storage properties, they can be provided widely from chilled to frozen foods. The eel-like food of the present invention does not contain foreign substances such as bones and can be easily provided to consumers. It does not deny the use of eel-derived materials.

[0011] ■ Powdery legume protein material The powdery legume protein material of the present invention is a food material mainly composed of protein made from legumes and is in powder form. Examples of legumes include adzuki beans, mung beans, asparagus beans, golden beans, speckled beans, kidney beans, butter beans, broad beans, peas, chickpeas, cowpeas, lima beans, lentils, soybeans, peanuts, etc. Preferably, they are soybeans or peas, and most preferably soybeans. In this powdery legume protein material, the protein content in the solid content is preferably 80% or more. More preferably, it is 85% or more or 90% or more. The higher the protein content, the better the flavor and texture, and a fish-like or eel-like food can be obtained. The protein content is measured as the crude protein content by the Kjeldahl method. Specifically, the mass of nitrogen measured by the Kjeldahl method with respect to the weight of the protein material is expressed as "mass%" as the crude protein content in the dried product. The nitrogen conversion factor is 6.25. Basically, it is obtained by rounding off the numerical value in the second decimal place.

[0012] As a typical example, the powdery soy protein material in the case of soybeans will be described. Defatted soy flakes are used as the soybean raw material, which is dispersed in an appropriate amount of water for water extraction, and the insoluble fraction mainly composed of fiber, so-called okara, is removed to obtain extracted soy protein (defatted soy milk). The extracted soy protein is adjusted to around pH 4.5 with an acid such as hydrochloric acid, and the protein is precipitated at its isoelectric point to recover the acid-insoluble fraction (curd). This is dispersed again in an appropriate amount of water to obtain a curd slurry, which is neutralized with an alkali such as sodium hydroxide to obtain separated soy protein as a neutralized slurry. After heating and sterilizing the solutions of these extracted soy proteins and separated soy proteins with a high-temperature heat treatment device, the sterilized liquid is spray-dried with a spray dryer or the like to obtain a powdery soy protein material. However, it is not limited to the above manufacturing method, and any method that can increase the purity of soy protein from soy raw materials is acceptable. Also, concentrated soy protein obtained by removing whey from defatted soybeans with ethanol or an acid is included in the powdery soy protein material. Among these, separated soy protein is more frequently used than extracted soy protein because of its usually high protein content of about 90% by mass in the solid content, and is also preferable for use in the present invention.

[0013] ■ Foaming Emulsified Oil and Fat The foaming emulsified oil and fat in the present invention is a material mainly composed of an emulsifier and an oil and fat, in which various emulsifiers are mixed with an oil and fat, and, if necessary, water and saccharides, for preparing an emulsion rich in foaming properties. The foaming emulsified oil and fat is mainly used under the name of "emulsified oil and fat" for the purpose of easily obtaining an oil-in-water type emulsion or a gas-containing substance by stirring, and is commercially available for uses such as confectionery and bread making, sponge cake making, or ready-to-eat side dishes. In the present invention, there are no particular limitations, and products for Western-style confectionery or sponge cake can be appropriately selected and used. For example, "Perming Select", "Perming KG", "Perming H", "Perming GT", etc. manufactured by Fuji Oil Co., Ltd. can be exemplified as the foaming emulsified oil and fat.

[0014] The foaming emulsified oil used in the present invention preferably contains 10 to 40% by mass of emulsifier and 10 to 40% by mass of oil as lipid content. More preferably, the emulsifier contains 14 to 30% by mass and 12 to 38% by mass of oil as lipid content. Examples of emulsifiers include glycerin fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, and polyglycerin fatty acid esters. Furthermore, the water content is preferably 10 to 50% by mass in the foaming emulsified oil and fat, and more preferably 20 to 40% by mass. Furthermore, if it is possible to impart foaming properties to the binder even when the oil and emulsifier are added separately, then it shall be considered that foaming emulsified oil is used.

[0015] ■Textured plant protein material The textured plant protein material used in the present invention is a material having a directional, water-insoluble texture, and is mainly composed of plant proteins. Specifically, examples include plant-based raw materials whose main component is protein, such as soybeans, defatted soybeans, isolated soy protein, concentrated soy protein, wheat, wheat protein, peas, pea protein, mung beans, chickpeas, potato protein, mycoprotein, etc., which are processed into a textured form using an extruder or the like. For example, in the case of soybeans, raw materials such as soybeans, defatted soybeans, isolated soy protein, etc., are combined with sugars, dietary fiber, minerals, seasonings, etc. as needed, and then textured under high temperature and pressure using an extruder or the like, resulting in granular, flake-like, or sliced ​​meat-like shapes. Flake-like or short fibrous forms are preferred, and it is even more preferable to use multiple types with different forms. The textured plant protein material is preferably derived from legumes, and textured soy protein is even more preferred. Directionality means that the hydrated textured plant protein of the sample, once it has absorbed enough water, can be torn apart by hand in all directions except one. Materials that can be torn apart equally in all directions, or that cannot be torn apart by hand, are not the directional textured plant protein of the present invention.

[0016] ■Solid fat In this invention, solid fat is added when mixing the binder and ingredients. The solid fat used here is not limited to oils and fats that are solid at room temperature, but is an oil or fat that exhibits a solid form at the working temperature during the mixing of the binder and ingredients in step (3) or step (C) (hereinafter referred to as step (3 / C)) when carrying out this invention. As will be described later, the working temperature (product temperature) of step (3 / C) is preferably 0°C to 40°C, and an oil or fat that does not melt during that step is selected. Specifically, one or more oils and fats selected from vegetable oils such as soybean oil, rapeseed oil, sunflower oil, safflower oil, corn oil, palm oil, palm kernel oil, and coconut oil; animal fats such as milk fat, lard, beef tallow, and whale oil; fractions thereof; hydrogenated oils; and transesterified oils can be used. Coconut oil, palm kernel oil, palm oil, cocoa butter, and fractions thereof, as well as various hydrogenated oils, are preferred. In particular, the solid fat used to impart a juicy texture to the eel-like food of the present invention is preferably one that melts relatively easily in the mouth and melts rapidly at around body temperature. Specifically, it is preferable to contain a solid fat with a melting point of 25 to 35°C, and most preferably one that contains a palm-based melting point portion with a melting point of 25 to 33°C.

[0017] ■Other raw materials In addition to the above, the fish-like food of the present invention may also use any of the following raw materials, as long as they do not hinder the effects of the present invention: vegetables such as onions, cabbage, Chinese cabbage, and celery; dietary fibers such as okara, bamboo fiber, oats, and citrus fiber; gelling agents such as carrageenan, gellan gum, agar, and gelatin; starches such as starch, modified starch, and dextrin; monosaccharides such as glucose and fructose; oligosaccharides such as maltose, lactose, and trehalose; sugar alcohols such as reduced maltose and sorbitol; emulsifiers such as glycerin fatty acid esters, sorbitan fatty acid esters, polyglycerin esters, polyglycerin condensed ricinoleic acid esters, and sucrose fatty acid esters; various seasonings such as yeast extract, protein hydrolysates, and amino acids; and other oils, fats, flavors, and colorings. Furthermore, the fish-like food of the present invention may contain animal-derived ingredients during dough preparation, namely livestock meats such as chicken, pork, and beef, or fish paste, fish or shellfish, egg whites, egg yolks, and dairy products, to the extent that they do not impair the effects of the present invention. Alternatively, animal-derived ingredients may not be used.

[0018] ■ Process (1) or Process (A) Preparation of the binding material The process is illustrated below. A uniformly mixed dough is obtained by mixing and stirring powdered legume protein material, foaming emulsified oil and fat, and, if necessary, water, in the mixing ratio described below. The powdered legume protein material is preferably added in the binder in process (1) or process (A) (hereinafter referred to as process (1 / A)) at a concentration of 5 to 20% by mass, and more preferably at a concentration of 10 to 15% by mass. When the amount added is within this range, the dough's moldability is maintained while also preserving its flavor and texture. The powdered legume protein material is preferably derived from soybeans or peas. Soybeans are particularly preferred. Isolated soy protein is the most preferred powdered soy protein material. The foaming emulsified oil is preferably blended in the binder in step (1 / A) at a concentration of 3 to 15% by mass, and more preferably at a concentration of 4 to 8% by mass. When the amount of foaming emulsified oil is within this range, it is easy to adjust to the set specific gravity. The amount of water is preferably blended in the binder in step (1 / A) at a concentration of 40 to 90% by mass, and more preferably at a concentration of 50 to 75% by mass. It is also more preferably 3 to 5 times the amount of powdered bean protein material. Furthermore, if necessary, oils and fats, salt, sugar, seasonings, flavorings, vegetables, etc. can be added to impart flavor and adjust the texture.

[0019] A binder material is prepared by mixing powdered legume protein material with foaming emulsified oil, and adding water and other ingredients as needed. The mixture is then aerated by stirring. A mixer, food processor, ball cutter, or silent cutter can be used for mixing and stirring. This mixing and stirring process is carried out until the binder is aerated and its specific gravity is 0.85 to 0.95, preferably 0.88 to 0.93. Aeration, i.e., a decrease in the specific gravity of the binder, reduces the strength of the binder and provides appropriate looseness. Applying shear force during mixing is desirable because it makes the emulsified oil particles finer. Furthermore, the order of addition is not strictly limited to the above order; as long as the final dough contains the necessary ingredients, that's fine. The working temperature for the raw materials and the finished products such as binders and ingredients is preferably between 0°C and 40°C. In particular, in step (3 / C), it is necessary to add solid fat, and the work should be carried out at a temperature that does not cause the solid fat to melt. Furthermore, a lower temperature range can suppress bacterial growth. 0 to 30°C is even more preferable, and 5 to 25°C is most preferable.

[0020] ■ Step (2) or Step (B) Preparation of ingredients Next, we will illustrate the preparation method for the ingredients, which is step (2) or step (B) (hereinafter referred to as step (2 / B)). Since textured vegetable protein materials are often dried or frozen with low moisture content, it is preferable to swell them beforehand by adding water or hot water before use. In addition to water or hot water, the water can also be added using water containing water-soluble components such as sugars and salts, or oil-in-water emulsions. To impart a more fish-meat-like juiciness, it is preferable to add water using an oil-in-water emulsion. An oil-in-water emulsion can be obtained by adding an emulsifier to oil and fat, then adding water and stirring with a homomixer or similar device. Using liquid oil in this process improves workability and makes it easier to penetrate the prepared O / W textured vegetable protein material. The amount of water or oil-in-water emulsion used for water absorption is preferably 1 to 5 parts by mass, and more preferably 2 to 4 parts by mass, per 1 part by mass of dried textured vegetable protein material. The water or oil-in-water emulsion used for the ingredients may also contain alcohol, soy sauce, salts, sugars, seasonings, flavorings, etc. Furthermore, in the case of textured soy protein in particular, it may be dehydrated before use to remove flavors derived from the raw material and to adjust the moisture content. It is also possible to use oils and fats with emulsifiers added in advance. Examples of emulsifiers include glycerin fatty acid esters, organic acid glycerin fatty acid esters, and polyglycerin fatty acid esters. The size of the textured plant protein material is preferably 5 mm or less, as an average of the longest parts when viewed from one direction. 3 mm or less is more preferable, and 0.5 mm or more is preferable. A food processor, silent cutter, or chopper can be used to cut to the specified size. It is possible to cut the material before mixing with the binder, as described later, or to cut it while adding it to the binder.

[0021] ■Process (3 / C) Dough preparation The binder and ingredients prepared in steps (1 / A) and (2 / B) are mixed to prepare the dough. The order of addition is not limited to the above order, as long as the final dough contains what is necessary. In this case, it is preferable that the dough contains 30-50% by mass of binder, 35-55% by mass of ingredients, and 5-20% by mass of solid fat. It is more preferable that the dough contains 35-45% by mass of binder, 40-50% by mass of ingredients, and 10-15% of solid fat. A mixer, food processor, step-by-step mixer, or silent cutter can be used for mixing. Applying strong shearing is preferable as it finely breaks down the solid fat particles. Seasonings, starch, flavorings, vegetables, etc., can be added to the dough.

[0022] ■Process (4) Shaping and heating of fish meat-like food product The dough prepared in step (3 / C) is shaped to an appropriate thickness. Methods such as rolling, using a mold, or filling can be used for shaping. A thickness of 5-15 mm is preferred on average, with 8-12 mm being more preferred. After shaping, patterns resembling the marks of the bones and spines can be made on the surface using a spatula, knife, or toothpick. Next, the molded dough is heated. Heating can be done using a combination of methods such as steaming and baking. The heating temperature should be such that the powdered bean protein gels; for powdered soy protein, this could be 70-100°C for 10-90 minutes. Preferably, the core temperature is 80°C for 1-10 minutes. After heating, the dough can be coated with breadcrumbs or batter, or the surface can be browned.

[0023] ■Process (D) Shaping and heating of eel-like food product To make the appearance more similar to an eel, a sheet-like skin material containing powdered legume protein, water, and oil is prepared. Using this skin material as the skin, the dough prepared in step (C) is molded to an appropriate thickness. Methods such as rolling or using a mold can be used for molding. The average thickness of the dough is preferably 5 to 15 mm, and more preferably 8 to 12 mm. After molding, patterns resembling the traces of the eel's backbone and branch bones can be made on the surface using a spatula, knife, toothpick, etc. The molded product is heated. Heating can be done using a combination of methods such as steaming and baking. The heating temperature should be such that the powdered legume protein material gels; for powdered soy protein, this could be 70-100°C for 10-90 minutes. Preferably, the core temperature is 80°C for 1-10 minutes. After heating, the surface can also be seared with a burner or similar device.

[0024] ■Freezing process The fish-like food product from step (4) and the eel-like food product from step (D) can be refrigerated or frozen after cooling. Freezing that allows for long-term storage is preferred. When freezing, it should be done slowly or rapidly. To avoid changes in tissue due to freezing, rapid freezing using a shock freezer (rapid freezer), blast chiller, tunnel freezer, etc. is more preferable.

[0025] ■ Preparation of superficial materials The preparation of the coring material can be done by the following method, for example. The powdered legume protein material is preferably soybean protein material or pea protein material, with isolated soybean protein being the most preferred. The oils and fats are not limited to solid fats, but one or more oils and fats selected from vegetable oils such as soybean oil, rapeseed oil, sunflower oil, safflower oil, corn oil, palm oil, palm kernel oil, and coconut oil, animal fats such as milk fat, lard, beef tallow, and whale oil, fractions thereof, hydrogenated oils, and transesterified oils can be used. Since a good O / W ratio can be prepared and the texture of the coring is also good, it is preferable that the oil be liquid at the working temperature, with soybean oil or rapeseed oil being the most preferred. An example of the blend is 8-16% by mass of powdered legume protein material, 30-70% by mass of water, and 5-20% by mass of oils and fats. A mixer, food processor, stephan mixer, or silent cutter can be used for mixing. Applying strong shearing is preferable as it finens the emulsified oil particles. The order of addition is not limited to the above order; it is sufficient as long as the final oil-in-water emulsion contains the necessary components. Colorants may be added to achieve a color similar to fish skin. Black and white colorants are most preferable for a fish skin-like appearance. Examples of black pigments include caramel pigments, cocoa pigments, crocin, charcoal powder, bamboo charcoal powder, and squid ink powder.

[0026] The prepared oil-in-water emulsion is formed into a sheet using methods such as rolling or filling to achieve an appropriate thickness. The average thickness is preferably 3 mm or less, more preferably 1.5 mm or less, and preferably 0.5 mm or more. The molded sheet-like material is heated to create the coring material. Heating can be done using a combination of methods such as steaming and baking. The heating temperature should be such that the powdered bean protein material gels; for powdered soy protein, this could be 70-100°C for 1-10 minutes. Preferably, the core temperature is 80°C for 1-10 minutes. After cooling, the heated coring material can be stored in the refrigerator or freezer.

[0027] ■ Usage The fish-like food obtained in step (4) can be used for various purposes that mimic fish meat. For example, it can be used to prepare pan-fried fish dishes, fried fish dishes, boiled fish dishes, and substitutes for fish balls, fish ham, fish sausages, and fish hamburgers by crushing these foods. The eel-like food obtained in process (D) can be used for various purposes that imitate eel. It can be used in various dishes such as grilled eel (kabayaki and shirayaki), hitsumabushi, and umaki tamago. [Examples]

[0028] The present invention will be explained in more detail below with reference to examples. Unless otherwise specified, "%" and "parts" in this text refer to mass-based units.

[0029] ■Ingredients The following ingredients were used. Powdered isolated soy protein: "Fujipro FM" (protein content 86%, Fuji Oil Co., Ltd.) Powdered pea protein: "Pea Protein Isolate HYPP-A" (protein content 85%, Hengyuan Biotechnology Co., Ltd.) Foaming emulsifying oil: "Palming Select" (Fuji Oil Co., Ltd., Oil content 37.1%, Emulsifier 17.1%, Water content 33.9%) Seasoning: Umami seasoning "Ajinomoto" (Ajinomoto Co., Inc.) Starch: Pea starch "Starch EH" (Nippon Denki Kagaku Co., Ltd.) Textured soy protein (flattened): Apex 950 (Fuji Oil Co., Ltd.) Textured soy protein (granular): Apex 650 (Fuji Oil Co., Ltd.) Textured pea protein (granular): "Textapois65" (SOTEXPRO) Emulsifier-added oils and fats: "Unishort EF" (Fuji Oil Co., Ltd.) Seasoning: Soy sauce (Kikkoman Corporation) Sugar: White sugar (manufactured by Nisshin Sugar Co., Ltd.) Glucose: Hydrated crystalline glucose (CRD) (manufactured by Showa Sangyo Co., Ltd.) Mirin (Takara Shuzo Co., Ltd.) Solid fat: Unishort MJ (Fuji Oil Co., Ltd., palm-derived, melting point 26℃)

[0030] ■ Typical fish-meat-like food product (Example 1) • Process (1 / A) Preparation of the binder According to the "binding agent" formulation in the upper section of Table 1, all ingredients except the "foaming emulsified oil" were combined and mixed for 5 minutes in a cutter mixer (Robot Coupe, model: R-3D). The foaming emulsified oil was then added and stirred until aeration was incorporated until the dough specific gravity was 0.90, thus forming the "binding agent." This binding agent formulation was designated as "binding agent A" and used in subsequent studies. The working temperature, including the raw material temperature, was 20°C. • Process (2 / B) Preparation of ingredients Following the ingredient formulation shown in the middle of Table 1, 4 parts by mass of emulsifier-added oil were dispersed in 26 parts by mass of water to form an oil-in-water emulsion. 5 parts by mass of seasonings were added, and 5 parts by mass each of textured soy protein (flattened) and textured soy protein (granular) were added and allowed to swell. The mixture was then mixed using a cutter mixer (Robot Coupe, model: R-3D) and the rotation was continued until the textured soy protein was approximately 1-3 mm in size. This mixture was designated as the "ingredients." The ingredient formulation used at this stage was referred to as "Ingredient A" and used in subsequent studies. • Process (3 / C) Dough preparation 40 parts by mass of binder and 45 parts by mass of filling ingredients were mixed with 15 parts by mass of solid fat at the working temperature of 20°C, and the mixture was prepared by mixing it in a cutter mixer for 3 minutes. • Process (4) Shaping and heating of fish-meat-like food product The prepared dough was filled into a 40mm x 40mm mold and shaped to a thickness of 8-10mm. The shaped dough was then steamed in an oven (convection oven (SCC-WE101, Rational Co.)) at 90°C for approximately 20 minutes.

[0031] ■Table 1 Typical fish-meat-like food formulations TIFF2026135639000001.tif170154

[0032] ■Evaluation A sensory evaluation was conducted on the prepared fish-meat-like food product. The evaluation was conducted by a panel of seven experienced experts, based on texture, oiliness, and overall characteristics, with the following evaluation criteria. • Criteria for evaluating texture (a score of 3 or higher is considered a passing grade) 5 points: Has particularly good texture and fluffiness, comparable to products using fish meat. 4 points: Has a good texture and looseness. 3 points: Slightly hard / soft, but within an appropriate range for a fish-like food product. Points 2: Too hard / too soft, falls outside the category of fish-meat-like food. 1 point: Inappropriate • Criteria for evaluating oiliness (a score of 3 or higher is considered a passing grade) 5 points: Has a particularly good oily texture, comparable to products using fish meat. 4 points: Has a good oily feel. 3 points: Slightly dry / mushy texture, but within an appropriate range for a fish-like food product. Points 2: Dry / mushy texture, falls outside the category of fish-like food. 1 point: Inappropriate ·comprehensive evaluation -: (Neither texture nor oiliness is acceptable) Unlike fish-like foods, it is unsuitable. ±: (Total score of 6-7 points) Usable as a fish-like food. +: (Total score 8 points) Good as a fish-like food. ++: (Total score of 9 or more) Particularly good as a fish-meat-like food. Equivalent to fish products.

[0033] The fish-like food obtained in Example 1 had good texture and oiliness, and was evaluated to the same level as a fish-based food.

[0034] ■ Investigation of specific gravity of the fabric (Examples 2-6, Comparative Examples 1-2) A fish-meat-like food product was prepared in the same manner as in Example 1, following the formulation shown in the upper part of Table 2. However, the specific gravity of the binder was arbitrarily changed by modifying the following operations. Comparative Example 1 did not contain foaming emulsified fat, so the specific gravity of the dough was 1.0. Examples 2-5 and Comparative Example 2 prepared dough with arbitrary specific gravities between 0.95 and 0.80 by adjusting the amount of foaming emulsified fat added and the mixing time. In Example 6, powdered pea protein was used instead of powdered soy protein. In all of the above examples and comparative examples, the ingredients used were those of ingredient A as described above. These doughs were used to prepare a fish-meat-like food product.

[0035] The results are shown in the lower section of Table 2. Comparative Example 1, with a high dough specific gravity of 1.00, and Comparative Example 2, with a low dough specific gravity of 0.80, were both judged unsuitable due to poor texture (2 points). Example 2, with a high specific gravity of 0.95, had a slightly inferior texture but was within an acceptable range. Example 6, which used pea protein, had a specific gravity of 0.90, similar to Examples 1 and 3, but its overall evaluation was similar to Example 2 (±).

[0036] ■Table 2 Examination of Fabric Specific Gravity TIFF2026135639000002.tif66138

[0037] ■ Examination of ingredients (Examples 7-12) A fish-meat-like food product was prepared in the same manner as in Example 1, according to the formulation shown in the upper part of Table 3. Binder A was used as the binder. However, the following procedure was modified. For Examples 7-10, the preparation of the ingredients involved using water with added seasonings to hydrate and swell the textured vegetable protein material, rather than using an oil-in-water emulsion. Examples 11 and 12 also used water with added seasonings and an emulsifier-added oil. Additionally, for Examples 7, 8, 11, and 12, the amount of textured soy protein was changed, and for Example 9, textured pea protein was used.

[0038] The results are shown in the lower part of Table 3. It was found that using water without emulsifiers to add water to textured vegetable protein material resulted in a decrease in both texture and oiliness (Examples 7-10). The amount of emulsifier-added oil was 4 parts by mass (Example 11), which resulted in a high oiliness, while 10 parts by mass (Example 12) resulted in a decrease in oiliness. When flattened and granular textured soy protein were combined (Example 10), the texture improved, but when each was used individually (Examples 7 and 8), the texture tended to be slightly worse. Also, Example 9, which used textured pea protein, was equivalent to Example 8, which used only granular soy protein.

[0039] ■Table 3 Examination of ingredients TIFF2026135639000003.tif54138

[0040] ■ Examination of the ratio of binder to ingredients (Examples 1, 13-14, Comparative Examples 3-4) Fish-like food products were prepared by changing the proportions of binder A and ingredient A according to the formulations shown in the upper part of Table 4. The amount of solid fat was fixed at 15 parts by mass. The results are shown in the lower part of Table 4, but fish-like food products could only be prepared when the binder:ingredients ratio was in the range of 50:35 to 30:55.

[0041] ■Table 4 Ratio of binder to ingredients TIFF2026135639000004.tif43138

[0042] ■ Investigation of solid fat content (Examples 1, 15-17, Comparative Examples 5-7) Fish-like food products were prepared by changing the proportions of ingredient A and solid fat according to the formulations shown in the upper row of Table 5. The amount of binder A was fixed at 40 parts by mass (Examples 1, 15-17, Comparative Examples 5-6). In Comparative Example 7, liquid oil (rapeseed oil) was used instead of solid fat. The results are shown in the lower section of Table 5. Fish-like food products could only be prepared when the solid fat content was in the range of 5 to 20 parts by mass. Comparative Example 7, which used liquid oil, could not be prepared as a fish-like food product.

[0043] ■Table 5 Solid fat content TIFF2026135639000005.tif39138

[0044] ■Preparation of eel-like food (Example 18) • Creation of cortical materials According to Table 6-1, powdered isolated soy protein, water, rapeseed oil, salt, and black coloring agent (bamboo charcoal powder / Glico Nutrition Foods Co., Ltd.) were combined and mixed for 5 minutes in a cutter mixer (Robot Coupe Co., Ltd., model: R-3D, 1500 rpm) to obtain a dark gray paste-like oil-in-water emulsion. The obtained oil-in-water emulsion was applied to a 1 mm thick sheet and molded (100 mm wide x 50 mm long). The molded sheet was steamed in an oven (convection oven (SCC-WE101, Rational Co.)) at 90°C for 2 minutes to obtain a sheet-like material for the skin layer. • Process (A-C): Dough preparation According to Table 6-2, binder A, ingredients A (pre-ground to 1-5 mm), and solid fat were combined and mixed for 2 minutes in a cutter mixer (Robot Coupe, model: R-3D, 1500 rpm) to obtain the dough.

[0045] ·Process (D) Molding heating A 40mm x 40mm mold was placed on the prepared crust material, and the prepared dough was applied (filled) to a thickness of 8mm and shaped. After applying the dough, a toothpick was used to create bumps (resembling fish bones) on the surface of the dough. The shaped dough, including the crust, was steamed in an oven (convection oven (SCC-WE101, Rational Co.)) at 90°C for 20 minutes to obtain an eel-like food product (core temperature 80°C, maintained for more than 1 minute). Regarding the eel-like food product, a product resembling plain grilled eel was obtained by searing both the skin and flesh layers with a burner. In addition, a product resembling grilled eel with a moderate browning was obtained by applying "eel sauce" (Nippon Shokken Co., Ltd.) to both the skin and flesh layers of the eel-like food product and searing it with a burner.

[0046] For the prepared eel-like food product, the "product using fish meat" in the evaluation criteria for Example 1 was replaced with "product using eel," and "fish-like food product" was replaced with "eel-like food product," and a similar sensory evaluation was performed. The results are shown in the lower part of Table 6-2, and it was evaluated as a good eel-like food product.

[0047] Table 6-1 Formulation of materials for the skin layer TIFF2026135639000006.tif72130

[0048] Table 6-2 Composition of eel-like food products TIFF2026135639000007.tif61115 [Industrial applicability]

[0049] This invention makes it possible to manufacture fish-like food products as industrial products, using mainly plant-based raw materials, that do not contain foreign matter such as bones or scales. In particular, by making it an eel-like food product, it can be made into a product with high added value.

Claims

1. A method for producing a fish-like food product, comprising all of the following steps (1) to (4). (1) A process to prepare a binder by mixing powdered legume protein material and foaming emulsified oil, adding water as necessary, and stirring to a specific gravity of 0.85 to 0.

95. (2) A step of adding water to a textured plant protein material to prepare the ingredients. (3) A step of preparing dough by mixing binders, ingredients and solid fat in a proportion of 30-50% by mass of binders, 35-55% by mass of ingredients and 5-20% by mass of solid fat. (4) The process of shaping the prepared dough and heating it.

2. A method for producing a fish-like food product according to claim 1, wherein the hydration in step (2) is performed using an oil-in-water emulsion.

3. A method for producing a fish-like food according to claim 1 or claim 2, wherein in step (1), the composition of the binder is 5 to 20% by mass of powdered legume protein material, 3 to 15% by mass of foaming emulsified oil and fat, and 40 to 90% by mass of water.

4. A method for producing eel-like food, comprising all of the following steps (A) to (D). (A) A process of preparing a binder by mixing powdered legume protein material and foaming emulsified oil, adding water as necessary, and stirring to aerate the mixture to a specific gravity of 0.85 to 0.

95. (B) A process of adding water to a textured plant protein material to prepare the ingredients. (C) A step of preparing dough by mixing binders, ingredients and solid fat in a proportion of 30-50% by mass of binders, 35-55% by mass of ingredients and 5-20% by mass of solid fat. (D) A step of applying dough to a sheet-like material for the outer layer containing powdered legume protein material, water, and oil, and then heating it.

5. A method for producing an eel-like food according to claim 4, wherein the hydration in step (B) is performed using an oil-in-water emulsion.

6. A method for producing eel-like food according to claim 4 or claim 5, wherein in step (A), the composition of the binder is 5 to 20% by mass of powdered legume protein material, 3 to 15% by mass of foaming emulsified oil and fat, and 40 to 90% by mass of water.

7. The method for producing eel-like food according to claim 6, wherein the material for the outer layer used in step (D) is an oil-in-water emulsion obtained by mixing 8 to 16% by mass of powdered legume protein material, 30 to 70% by mass of water, and 5 to 20% by mass of oil and fat, which is then formed into a sheet and heated.

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