Dried meat-like protein processed food and its manufacturing method

Abstract

To provide a dried meat-like protein processed food excellent in texture and production adequacy even when containing a large amount of textured vegetable protein and its production method.SOLUTION: By using glucomannan and gellan gum as binders for textured vegetable protein in a dough of a dried meat-like protein processed food, even when the dough contains a large amount of textured vegetable protein, the dried meat-like protein processed food is excellent in production adequacy during cutting or drying. A content of the dried meat-like protein processed food in the dough is such that a solid content of the textured vegetable protein is 10.0 to 22.5 wt.%, a content of glucomannan is 0.8 to 3.0 wt.%, a content of glucomannan and gellan gum is 0.4 to 1.7 wt.%, a total of contents of glucomannan and gellan gum is 1.8 to 4.0 wt.%, and a water content of the dough is preferably 68.0 to 75.0 wt.% based on the weight of the dough.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a dried meat-like protein processed food and a method for producing the same. [Background technology]

[0002] In recent years, meat substitutes (meat-like protein processed foods) using vegetable proteins have been considered, not only for vegetarians but also from an environmental perspective, and many meat substitutes have been put on the market. As a method for producing these meat substitutes, textured vegetable proteins produced by extruding vegetable protein powders such as soybeans, peas, and wheat with an extruder are used, but textured vegetable proteins alone do not become meat-like protein processed foods, and these textured vegetable proteins themselves are seasoned (e.g., Patent Document 1), or textured vegetable proteins are bound with binding agents such as egg white, soybean protein powder, methylcellulose, curdlan, or glucomannan to produce meat-like protein processed foods as a single mass (e.g., Patent Documents 2 to 5). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 6495990 [Patent Document 2] Special Publication No. 2018-533945 [Patent Document 3] Special Publication No. 2017-509349 [Patent Document 4] JP 2005-21163 A [Patent Document 5] International Publication No. 2007 / 013146 Summary of the Invention [Problem to be solved by the invention]

[0004] An object of the present invention is to provide a dried meat-like protein processed food which is excellent in texture and manufacturing suitability even when it contains a large amount of textured vegetable protein, and a manufacturing method thereof. [Means for solving the problem]

[0005] The inventors of the present invention, in studying a dried meat-like protein processed food that does not use animal materials and uses a large amount of textured plant protein and a method for producing the same, studied a method of using glucomannan as a binder. However, when a large amount of textured plant protein is used, a problem occurs in that the meat-like protein processed food is bound to each other during vacuum freeze-drying when glucomannan is added in an amount necessary for binding. Therefore, as a result of intensive studies, the present invention has been achieved.

[0006] That is, the dried meat-like protein processed food is characterized by having a solid content derived from textured plant protein of 40.0 to 70.0% by weight, a solid content derived from glucomannan of 2.6 to 9.3% by weight, a solid content derived from gellan gum of 1.3 to 5.5% by weight, and a total solid content derived from glucomannan and gellan gum of 4.9 to 12.4% by weight.

[0007] In addition, the method for producing a dried meat-like protein processed food according to the present invention includes a dough preparation step in which dough raw materials containing a textured vegetable protein, glucomannan, gellan gum, and water are mixed to prepare a dough, a heating step in which the dough prepared in the dough preparation step is heated and coagulated, a freezing step in which the dough heated and coagulated in the heating step is frozen, and a drying step in which the dough frozen in the freezing step is vacuum freeze-dried. The method for producing a dried meat-like protein processed food includes a method for producing a dried meat-like protein processed food, the solid content of the textured vegetable protein relative to the weight of the dough being 10.0 to 22.5% by weight, the content of the glucomannan being 0.8 to 3.0% by weight, the content of the gellan gum being 0.4 to 1.7% by weight, the total content of the glucomannan and the gellan gum being 1.8 to 4.0% by weight, and the moisture content of the dough being 68.0 to 75.0% by weight.

[0008] In addition, in the method for producing a dried meat-like protein processed food according to the present invention, the content ratio of glucomannan and gellan gum used as a binder for binding the textured soybean protein is preferably in the range of 5:1 to 1:2. Effect of the Invention

[0009] INDUSTRIAL APPLICABILITY The present invention makes it possible to provide a dried meat-like protein processed food that is excellent in texture and manufacturing suitability even when it contains a large amount of textured vegetable protein, and a manufacturing method thereof. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The present invention will be described in detail below, although the present invention is not limited to the following description.

[0011] 1.Raw materials Examples of the textured vegetable protein used in the dried meat-like protein processed food of the present invention include granular vegetable protein produced by extruding vegetable protein powder such as soybean protein (including soybean flour), pea protein, wheat protein, etc., and optionally vegetable materials such as starch and inorganic substances such as calcium salts at high temperature and high pressure using a twin-screw extruder, and fibrous vegetable protein produced by extruding the extrusion outlet while cooling it using a cooling die or the like to suppress swelling and give fiber directionality. The granular vegetable protein produced by extruding the extrusion outlet while cooling it using a cooling die or the like gives an elastic granular texture like minced meat such as hamburger, and the fibrous vegetable protein gives a fibrous texture like muscle like steak meat. These textured proteins can be used alone or in combination according to the desired texture of the dried meat-like protein processed food. In addition, the size and length can be appropriately adjusted by crushing or cutting.

[0012] If these are dry or have little moisture, it is preferable to rehydrate them by absorbing them in water or boiling water before use. If necessary, the vegetable flavor of the textured vegetable protein can be reduced by subjecting them to an oil treatment in which they are immersed in oil and heated.

[0013] The amount of textured plant protein in the dried meat-like protein processed food of the present invention is preferably 10.0 to 22.5 wt% as solid content in the dough (ratio of the weight of the meat to the weight of the dough) (40.0 to 70.0 wt% as solid content (ratio of the weight of the solids to the total solids weight of the dried meat-like protein processed food). If it is less than 10.0 wt%, the meatiness will be reduced and the texture will be poor, and if it is more than 22.5 wt%, not only will the texture be hard but shape retention will also be poor.

[0014] The glucomannan used as a binder for the textured plant protein of the dried meat-like protein processed food according to the present invention is not particularly limited, and not only glucomannan alone but also konjac flour can be used. In addition, the glucomannan may be a glucomannan preparation that has been previously treated with an alkaline agent and that gels simply by adding water, or a glucomannan that has not been previously treated with an alkaline agent and that is solidified by adding an alkaline agent during dough preparation. A glucomannan preparation in which the glucomannan has been previously treated with an alkaline agent is simpler and more likely to gel uniformly, since it does not require gelling treatment by adding an alkaline agent.

[0015] The glucomannan content (weight of glucomannan relative to the weight of dough) in the dough before drying of the dried meat-like protein processed food is preferably 0.8 to 3.0% by weight (2.6 to 9.3% by weight as solid content). If it is less than 0.8% by weight, the binding property of the textured vegetable protein will be poor, and if it is more than 3.0% by weight, the rehydration will be poor and the texture will be hard.

[0016] The gellan gum used as a binder for the textured vegetable protein in the dried meat-like protein processed food according to the present invention is not particularly limited, and may be HA gellan gum with a high acyl group or deacylated LA gellan gum. HA gellan gum is preferred in that the gel is harder, easier to cut, and less likely to bind together dough pieces.

[0017] The gellan gum content in the dough of the dried meat-like protein processed food before drying is preferably 0.4 to 1.7% by weight (1.3 to 5.5% by weight as solid content). If it is less than 0.4% by weight, it is not possible to prevent the dough from sticking together during vacuum freeze-drying, and if it is more than 1.7% by weight, the adhesion between the textured vegetable proteins will be weakened.

[0018] The amount of glucomannan and gellan gum used as the binders is preferably 1.8 to 4.0% by weight (4.9 to 12.4% by weight as solid content) in total in the dough. If it is less than 1.8% by weight, shape retention is poor, and if it is more than 4.0% by weight, reconstitution and texture are poor.

[0019] The ratio of the content of the binding materials glucomannan and gellan gum (glucomannan:gellan gum) is preferably 5:1 to 1:2. If there is too much glucomannan, the gel becomes hard and not only does it tend to stick during vacuum freeze-drying, but the restorability and texture of the dried meat-like protein processed food deteriorate. Conversely, if there is too much gellan gum, the binding of the textured vegetable protein weakens and it tends to lose its shape.

[0020] Other ingredients include seasonings such as salt, sugar, nucleic acid, monosodium glutamine, yeast extract (including hydrolyzates), soy sauce, red wine, and pepper, vegetable oils such as palm oil, soybean oil, and rapeseed oil, flavorings, soy protein powder, and ingredients to be mixed into the dough such as onion, carrot, and cabbage. In the present invention, meats such as beef, pork, and chicken are not used, and it is preferable not to use animal-derived extracts and powders such as chicken bones and pork bones, or animal-derived enzymes. It is also preferable not to use milk proteins, egg yolks, and egg whites derived from eggs.

[0021] In addition, if the dough contains too much water, the solid content in the dough will be low, and the solid content derived from the textured vegetable protein will be low, resulting in a poor texture, while if the dough contains too little, the solid content derived from the textured vegetable protein will be high, resulting in a hard texture and poor shape retention. Therefore, it is preferable to adjust the moisture content of the dough to 68.0 to 75.0% by weight by adding water.

[0022] 2. Manufacturing of dried meat-like protein processed foods (Fabric preparation) After the textured vegetable protein is reconstituted with water as necessary, water in which seasonings such as salt, sugar, pepper, and other flavorings and spices are dissolved or dispersed is added and thoroughly stirred, and then edible fats and oils and binding agents glucomannan and gellan gum are added and further stirred to prepare a dough. At this time, if the glucomannan has been pre-treated with alkali, it is preferable to mix the fats and oils and then add them. This prevents the glucomannan from gelling locally, and allows the glucomannan to be dispersed throughout the dough before gelling and binding the textured vegetable protein. If the glucomannan has not been alkali-treated, after the dough is prepared, an alkali agent such as sodium carbonate is added while stirring the dough to complete the dough.

[0023] (heating) The prepared dough is filled into a bag or a mold (tray) and heated. There is no particular limitation on the heating method, but steam or boiling is preferable. By heating, the binder is firmly solidified (gelled), the textured vegetable protein is bound to each other, and the dough is sterilized by heating. There is no particular limitation on the heating temperature, but it is sufficient to heat the dough so that the core temperature is 70°C or higher.

[0024] (frozen) The dough heated and solidified in the heating step is cooled and then frozen. There is no particular limitation on the freezing method, and conventional techniques can be applied. For example, not only commercial freezing devices such as air blast type tunnel freezers, spiral freezers, wagon freezers, quick freezers, and brine type flexible freezers, but also general commercial and home freezers can be applied. Freezing can be performed by quick freezing using a quick freezer at about -35°C, or by freezing in a commercial freezer at -18°C.

[0025] The frozen dough may be cut into a desired shape if necessary. Considering reconstitution, the thickness of the dried meat-like protein processed food is preferably 15 mm or less. In this case, if glucomannan is used as the only binding agent, the textured vegetable protein tends to crumble when cut, but by adding gellan gum, it becomes possible to cut cleanly without crumbling.

[0026] (vacuum freeze drying) The frozen product molded into a predetermined shape is filled into a tray used for vacuum freeze-drying, and is vacuum freeze-dried under reduced pressure using a vacuum freeze-dryer. If the tray in which the dough is placed during heating is capable of vacuum freeze-drying, it may be used as is. At this time, except when the frozen dough is filled into individual trays one by one, it is common to vacuum freeze-dry multiple molded dough pieces in an overlapping state in order to increase production efficiency. At this time, if only glucomannan is used for binding, adjacent dough pieces will bind together, making it difficult to separate them after drying. However, by adding gellan gum to the binding material, the binding between dough pieces during drying can be suppressed.

[0027] The conditions for vacuum freeze-drying are not particularly limited, and the frozen product may be dried at a vacuum level and shelf heating temperature that does not thaw. The preferred ranges are a vacuum level of 1.5 torr or less, a shelf heating temperature of 90°C or less, and a moisture content of 1 to 7% by weight after drying to produce a dried meat-like protein processed food. If the product is too dry, it becomes fragile, so if necessary, a moisture control treatment may be performed after drying to adjust the moisture content.

[0028] The vacuum freeze-dried dried meat-like protein processed food can be used as an ingredient in instant noodles, instant soup, instant rice, etc., which can be cooked by adding boiling water or by adding water and cooking in a microwave oven, and can also be reconstituted in hot water or water and cooked and eaten as a substitute for meat.

[0029] The present embodiment will be described in more detail below with reference to examples. EXAMPLES

[0030] <Experiment 1> Examination of binding materials (Example 1-1) 5 kg of water was added to 5 kg of commercially available granular soy protein (Apex (registered trademark) 950: moisture content 10% by weight), and after complete absorption of water, the mixture was frozen in a freezer at -20°C, minced using a φ3 mm chopper, and thawed at room temperature to prepare the textured vegetable protein to be used.

[0031] Next, 16 g of salt, 25 g of white sugar, 5 g of a tocopherol preparation, 2 g of white pepper, 15 g of yeast extract, 3 g of garlic oil, and 4 g of chicken-flavoring were dissolved and dispersed in 560 g of water to prepare a solution, which was then added to the 300 g of the textured vegetable protein prepared above and mixed well. After that, a dispersion of 15 g of alkalized glucomannan (moisture content 12% by weight) and 10 g of HA gellan gum (moisture content 12% by weight) dispersed in 45 g of palm olein was added as a binding agent, and the mixture was further mixed well to prepare a dough.

[0032] The prepared dough was placed into a mold to a thickness of 30 mm, heated in a 98°C steamer until the core temperature (center temperature) reached 80°C, allowed to cool, and then frozen in a -20°C freezer. Once the core temperature had dropped below -10°C, it was cut into 10 mm squares, loaded onto a tray for vacuum freeze-drying, and frozen again in a -35°C freezer for 30 minutes. The dough was then dried in a vacuum freeze-dryer (TFD10LF4, manufactured by Toyo Giken Co., Ltd.) at 0.1 torr or less, with shelf temperatures of 87°C for 4 hours, 75°C for 3 hours, and then set to 60°C until the product temperature reached 58°C, producing a dried meat-like protein processed food sample.

[0033] (Comparative Example 1-1) A dried meat-like protein processed food was prepared according to the method of Example 1-1, except that the binder was 25 g of alkalized glucomannan.

[0034] (Comparative Example 1-2) A dried meat-like protein processed food was prepared according to the method of Example 1-1, except that the binder was 25 g of gellan gum.

[0035] (Comparative Example 1-3) A dried meat-like protein processed food was prepared according to the method of Example 1-1, except that the binder was 25 g of curdlan.

[0036] (Comparative Examples 1-4) A dried meat-like protein processed food was prepared according to the method of Example 1-1, except that the binder was 25 g of agar.

[0037] (Comparative Examples 1-5) 16g of salt, 25g of white sugar, 5g of tocopherol preparation, 2g of white pepper, 15g of yeast extract, 3g of garlic oil, and 4g of chicken flavor were dissolved and dispersed in 300g of water, and added to 300g of textured vegetable protein prepared in Example 1 and stirred well, and then 10g of methylcellulose, 45g of palm olein, and 260g of water (below 10°C) were mixed to prepare a slurry, which was then added and stirred well to prepare a dough. The subsequent operations were carried out according to the method of Example 1-1 to prepare a dried meat-like protein processed food.

[0038] (Comparative Examples 1-6) A dried meat-like protein processed food was prepared according to the method of Example 1-1, except that the binder was 15 g of alkalized glucomannan and 10 g of curdlan.

[0039] (Comparative Examples 1-7) A dried meat-like protein processed food was prepared according to the method of Example 1-1, except that the binder was 15 g of alkalized glucomannan and 10 g of agar.

[0040] Each test group was evaluated. For suitability for manufacturing, shape retention when cut and binding during vacuum freeze-drying were evaluated. For shape retention when cut, those with very good shape retention and no collapse of the textured vegetable protein when cut were rated as ⊚, those with some collapse of the textured vegetable protein when cut but generally good shape retention were rated as ◯, those with occasional collapse of the textured protein when cut and insufficient shape retention were △, and those with significant collapse of the textured protein when cut and poor shape retention were rated as ×.

[0041] Regarding adhesion during vacuum freeze-drying, a dried product that easily loosened and had almost no adhesion was marked with an ◎, a product that was slightly stuck but could be sufficiently loosened with an ◯, a product that was noticeably stuck and did not easily loosen with an △, and a product that was significantly stuck and could not be loosened with an ×.

[0042] For the reconstitution and texture, 10g of each test sample was taken, poured into a foam paper cup with 370g of boiling water, covered, and then removed from the hot water after 3 minutes, eaten, and evaluated. The weight of each sample was measured when it was removed from the hot water, and the reconstitution rate (weight after reconstitution / weight before reconstitution x 100) was calculated.

[0043] Regarding restorability, items with sufficient water penetration as a whole were marked with an ◎, items with water penetration generally as a ○, items with some areas where water penetration was poor were marked with a △, and items with some areas where water had clearly not rehydrated were marked with an ×.

[0044] Regarding texture, the meat-like hardness and elasticity were evaluated. Excellent results were indicated with an ⊚, slightly strong or weak hardness and elasticity but generally good with an ◯, strong or weak hardness and elasticity and poor quality with an △, and extremely strong or weak hardness and elasticity and extremely poor quality with an ×.

[0045] The dough composition for Experiment 1 is shown in Table 1 below, and the evaluation results are shown in Table 2 below.

[0046] [Table 1]

[0047] [Table 2]

[0048] As shown in Example 1-1, by combining glucomannan and gellan gum as a binder, This enabled the production of a dried meat-like protein processed food that retains its shape well when cut and is less likely to stick when vacuum-dried. In addition, the sensory evaluation showed that the food had a suitable hardness and elasticity, and was sufficiently moistened for reconstitution, resulting in very good results.

[0049] On the other hand, as shown in Comparative Example 1-1, when the binder is glucomannan alone, Although the shape retention during drying is good, adhesion is noticeable when dried, and in the sensory evaluation, the texture is hard and elastic. The force was strong and the restorability was insufficient. In addition, the cut cross section was rougher than that of Example 1-1. Textured vegetable protein had fallen off in places.

[0050] In addition, as shown in Comparative Example 1-2, when the binder is gellan gum alone, the shape retention during manufacturing is The gelling was extremely poor, and there was a significant amount of adhesion even when dried. In terms of value, the texture was extremely weak, but the water absorption was very good and the reconstitution was very good. Ta.

[0051] As shown in Comparative Example 1-3, the other binder, curdlan alone, does not retain the shape during manufacturing. Good elasticity, but noticeable adhesion when dried, and good resilience in sensory evaluation The texture was not as soft as gellan gum, but was still too soft.

[0052] In addition, as shown in Comparative Example 1-4, agar alone has poor shape retention during manufacturing and hardens when dried. In the sensory evaluation, the reconstitution was good, but the texture was similar to that of curdlan. As a result, although not as soft as gellan gum, it was still too soft.

[0053] In addition, as shown in Comparative Example 1-5, methylcellulose alone is sticky and difficult to cut. In the sensory evaluation, the recovery was good, but Like curdlan, the texture was too soft, although not as soft as gellan gum.

[0054] As shown in Comparative Examples 1-6 and 1-7, the combination of glucomannan with other binders In this case, the shape retention during cutting was improved, but the adhesion during drying was not improved, and the sensory evaluation was also poor. Although the hardness and elasticity are weaker than that of Leucomannan alone, it is still strong and has poor recovery properties. It became.

[0055] From the above results, it was found that the combination of glucomannan and gellan gum was optimal as a binding material. I did.

[0056] <Experiment 2> Examination of the amount of glucomannan and gellan gum mixed (Example 2-1) The same procedure as in Example 1-1 was repeated except that the binders were 21 g of glucomannan and 4 g of gellan gum. Therefore, a dried meat-like protein processed food sample was prepared.

[0057] (Example 2-2) The same procedure as in Example 1-1 was repeated except that the binders were 8 g of glucomannan and 17 g of gellan gum. Therefore, a dried meat-like protein processed food sample was prepared.

[0058] (Example 2-3) The same procedure as in Example 1-1 except that the binder was 10 g of glucomannan and 10 g of gellan gum. A dried meat-like protein processed food sample was prepared according to the procedure described above.

[0059] (Examples 2-4) The same procedure as in Example 1-1 except that the binders were 30 g of glucomannan and 10 g of gellan gum. A dried meat-like protein processed food sample was prepared according to the procedure described above.

[0060] (Examples 2-5) The same procedure as in Example 1-1 except that the binders were 12 g of glucomannan and 8 g of gellan gum. A dried meat-like protein processed food sample was prepared according to the procedure described above.

[0061] (Examples 2-6) The same procedure as in Example 1-1 except that the binders were 24 g of glucomannan and 16 g of gellan gum. A dried meat-like protein processed food sample was prepared according to the procedure described above.

[0062] (Comparative Example 2-1) The same procedure as in Example 1-1 except that the binders were 5 g of glucomannan and 10 g of gellan gum. A dried meat-like protein processed food sample was prepared according to the procedure described above.

[0063] (Comparative Example 2-2) The same procedure as in Example 1-1 except that the binders were 40 g of glucomannan and 10 g of gellan gum. A dried meat-like protein processed food sample was prepared according to the procedure described above.

[0064] (Comparative Example 2-3) The same procedure as in Example 1-1 except that the binders were 6 g of glucomannan and 4 g of gellan gum. A dried meat-like protein processed food sample was prepared according to the procedure described above.

[0065] (Comparative Example 2-4) The same procedure as in Example 1-1 except that the binder was 30 g of glucomannan and 20 g of gellan gum. A dried meat-like protein processed food sample was prepared according to the procedure described above.

[0066] Experiment 2 was evaluated in the same manner as Experiment 1. In Experiment 2, the solid content of the dough was The solids content (g) of textured vegetable protein relative to the total solids content of dried meat-like protein processed foods The solid content (%) of glucomannan and the solid content (%) of gellan gum were The dough compositions for Experiment 2 are shown in Tables 3, 4, and 5 below, and the evaluation results are shown in Table 6 below.

[0067] [Table 3]

[0068] [Table 4]

[0069] [Table 5]

[0070] [Table 6]

[0071] As shown in Comparative Example 1-1, Comparative Example 1-2, Example 1-1, Example 2-1, and Example 2-2 The amount of binder in the dough was fixed at 25g, and the ratio of glucomannan and gellan gum was examined. As a result of the investigation, it was found that as the ratio of glucomannan increases, the shape retention improves, but the binding property decreases. The texture becomes hard, similar to konjac gel, the resilience becomes poor, and the amount of gellan gum increases. The reconstitution improved, but the shape retention and binding properties were poor, and the texture became soft. It is considered preferable that the ratio of co-mannan to gellan gum is in the range of approximately 5:1 to 1:2.

[0072] As shown in Comparative Example 2-1, Comparative Example 2-2, Example 1-1, Example 2-3, and Example 2-4 The amount of gellan gum in the dough was fixed at 10g, and the amount of glucomannan added was examined. As a result, when the amount of glucomannan is reduced, the reconstitution is improved, but the shape retention and binding properties are reduced. The texture becomes softer and the amount of glucomannan increases, and the shape retention becomes poorer. However, the binding and reconstitution properties were poor, and the texture became hard and similar to konjac gel. Considering the results of 2, the content of gluconan in the dough is 0.8 to 3.0% by weight (solid). A preferred solid content is 2.6 to 9.3% by weight.

[0073] As shown in Comparative Example 2-3, Comparative Example 2-4, Example 1-1, Example 2-5, and Example 2-6 The ratio of glucomannan and gellan gum was fixed at 3:2, and the binder content was examined. As a result of the investigation, it was found that as the content of the binder increases, the shape retention improves, but the recovery is poor. When the texture becomes hard and the content of the binder is reduced, the reconstitution property improves, but the shape retention becomes poor. The texture became softer. Comparing Example 2-4 with Comparative Example 2-4, the glucomannan Even though the content in the dough is 3% by weight, the total content of the binder in Comparative Example 2-4 is 5% by weight. Therefore, it is believed that the amount of the binder contained in the dough has an effect on the reconstitution and texture. The total content of glucomannan and gellan gum is 4% or less by weight (solid We believe that a solids content of 12.4% by weight or less is preferable.

[0074] <Experiment 3> Examination of the amount of textured vegetable protein (Example 3-1) The dried meat was prepared according to the method of Example 1-1, except that the amount of textured vegetable protein was changed to 200 g. A similar protein processed food sample was prepared.

[0075] (Example 3-2) The dried meat was prepared according to the method of Example 1-1, except that the amount of textured vegetable protein was changed to 700 g. A similar protein processed food sample was prepared.

[0076] (Comparative Example 3-1) The dried meat was prepared according to the method of Example 1-1, except that the amount of textured vegetable protein was 100 g. A similar protein processed food sample was prepared.

[0077] (Comparative Example 3-2) The same procedure as in Example 1-1 was followed except that the amount of textured vegetable protein was 1000 g. A meat-like protein processed food sample was prepared.

[0078] Experiment 3 was evaluated in the same manner as Experiment 2. The dough composition for Experiment 3 is shown in Table 7 below, and the evaluation results are shown in Table 7. is shown in Table 8 below.

[0079] [Table 7]

[0080] [Table 8]

[0081] The results of experiment 3 showed that when the amount of textured vegetable protein was reduced, the total solid weight of the dough decreased. The moisture content of the dough increases, the dough becomes more gel-like, and the shape retention improves, but the texture becomes less like meat. On the other hand, if the amount of textured vegetable protein is increased, the dough becomes soft and gel-like. The total solid weight of the dough increases, the moisture content of the dough decreases, and the amount of binding agent is also reduced, so the shape retention is improved. It is bad, and although it is reconstituted, it has a dense texture and does not taste like meat. The solid content of the textured vegetable protein in the dough is 10.0 to 22.5% by weight, and the solid content and Therefore, a range of 40.0 to 70.0% by weight is considered to be preferable.

[0082] Also, if the moisture content in the dough is high, the total solid weight of the dough will be reduced and the dough will not have sufficient texture. It becomes difficult to incorporate vegetable protein. Conversely, if the moisture content in the dough is low, the total solids weight of the dough will increase, making it necessary to incorporate a lot of textured vegetable protein into the dough. Therefore, we believe that the appropriate moisture content of the dough is preferably around 68.0 to 75.0% by weight.

Claims

1. A dried meat-like protein processed food characterized in that the solid content derived from the textured vegetable protein is 40.0 to 70.0% by weight, the solid content derived from the glucomannan is 2.6 to 9.3% by weight, the solid content derived from the gellan gum is 1.3 to 5.5% by weight, and the total solid content derived from the glucomannan and the gellan gum is 4.9 to 12.4% by weight.

2. A dough preparation process in which dough ingredients containing textured vegetable protein, glucomannan, gellan gum, and water are mixed to prepare dough; A heating step of heating and solidifying the dough prepared in the dough preparation step; A freezing step of freezing the dough heated and solidified in the heating step; A method for producing a dried meat-like protein processed food, comprising: a drying step of vacuum freeze-drying the dough frozen in the freezing step, of the weight of the fabric The solid content of the textured vegetable protein is 10.0 to 22.5% by weight; The content of the glucomannan is 0.8 to 3.0% by weight, The gellan gum content is 0.4 to 1.7% by weight, The total content of the glucomannan and the gellan gum is 1.8 to 4.0% by weight, A method for producing a dried meat-like protein processed food, characterized in that the moisture content of the dough is 68.0 to 75.0% by weight.

3. The method for producing a dried meat-like protein processed food according to claim 2, characterized in that the content ratio of said glucomannan and said gellan gum in the dough is 5:1 to 1:2.

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