Manufacturing method of meat-like protein processed food

Abstract

To provide a manufacturing method of a meat-like protein processed food excellent in meat-like elasticity.SOLUTION: A textured vegetable protein and a methyl cellulose slurry prepared by mixing water with methyl cellulose are mixed to prepare a dough, after the dough is formed, the dough is molded, and the dough is heated until a product temperature reaches 60 to 100°C to gel to cool to 10°C or less, and after the methyl cellulose in the dough is redissolved, the dough is heated again until the product temperature reaches 60 to 100°C to gel to cool again until 10°C is reached to store, and is reheated at the time of eating to be able to manufacture the meat-like protein processed food having excellent meat-like texture.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing a meat-like protein processed food comprising a textured vegetable protein and a methylcellulose slurry. [Background technology]

[0002] In recent years, meat substitutes (meat-like protein processed foods) using plant-derived proteins have been considered, not only for vegetarians but also from an environmental perspective, and many meat substitutes have been put on the market. These meat substitutes are produced using vegetable protein powders such as soybeans, peas, and wheat, or textured vegetable proteins produced by extruding these with an extruder, and methylcellulose is used as a binder for emulsion curds containing vegetable protein powders and textured vegetable proteins (e.g., Patent Documents 1 to 4).

[0003] However, when meat-like protein processed foods were produced using methylcellulose as a binder, sufficient meat-like elasticity could not be obtained by simply baking and heating the dough. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Special Publication No. 2018-533945 [Patent Document 2] Special Publication No. 2017-509349 [Patent Document 3] JP 2018-29565 A [Patent Document 4] JP 2005-21163 A Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a method for producing a meat-like protein processed food having excellent meat-like elasticity. [Means for solving the problem]

[0006] The inventors of the present invention have intensively studied the production of meat-like protein processed foods using textured vegetable protein produced from plant-derived proteins, but when methylcellulose is used as a binder, there is a problem that the meat chunks lack elasticity. As a result of intensive research into the cause, they thought that the cause was the methylcellulose in the dough. As a result of further intensive research, they found a method for producing meat-like protein processed foods with more meat-like elasticity than conventional ones, and arrived at the present invention.

[0007] That is, the method includes a dough preparation step of mixing textured vegetable protein with a methylcellulose slurry prepared by mixing water and methylcellulose to prepare a dough, a shaping step of shaping the dough prepared in the dough preparation step, and a shaping step of shaping the dough. shape completed in the process shape The method for producing a meat-like protein processed food comprises a first heating step of heating the dough until the product temperature reaches 60 to 100°C, a first cooling step of cooling the dough heated in the first heating step to below 10°C, a second heating step of reheating the dough cooled in the first cooling step to a product temperature of 60 to 100°C, and a second cooling step of cooling the dough reheated in the second heating step to below 10°C.

[0008] Moreover, the first cooling step according to the present invention is preferably a step of freezing the mixture to -10°C or lower.

[0009] In addition, the heating method in the first heating step and the second heating step according to the present invention is preferably steam or boiling.

[0010] The dough according to the present invention preferably contains 9 to 36% by weight of textured vegetable protein and 0.8 to 1.5% by weight of methylcellulose.

[0011] The amount of methyl cellulose in the methyl cellulose slurry according to the present invention is preferably 1.5 to 4% by weight. Effect of the Invention

[0012] INDUSTRIAL APPLICABILITY The present invention makes it possible to provide a method for producing a meat-like protein processed food having excellent meat-like elasticity. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] The present invention will be described in detail below, although the present invention is not limited to the following description.

[0014] 1. Fabric preparation process (textured plant protein) The textured vegetable protein according to the present invention includes expanded granular proteins produced by extruding vegetable protein powders 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 proteins which are extruded while cooling the outlet using a cooling die or the like to suppress expansion and give fiber directionality. Expanded granular proteins provide an elastic granular texture like minced meat such as hamburger, and fibrous proteins provide a fibrous texture like muscle like steak. These textured vegetable proteins can be used alone or in combination according to the desired texture of the meat-like protein processed food. They can also be used by crushing or cutting to appropriately adjust the size, length, etc.

[0015] If these are dry or have a low moisture content, they can be rehydrated by absorbing water or boiling water once before use. If necessary, the vegetable flavor of the textured vegetable protein can be reduced by dehydrating or by heating while immersed in oil.

[0016] In addition, the content of the textured vegetable protein according to the present invention can be adjusted by processing to change the moisture content and oil content. Since the amounts vary, the content is calculated as the solid content excluding oil, fat and water.

[0017] (Methylcellulose slurry) In the method for producing the methylcellulose slurry according to the present invention, methylcellulose is dissolved in water to prepare a slurry. As the methylcellulose according to the present invention, methylcellulose or hydroxypropylmethylcellulose can be used without any particular problems. Although the properties vary depending on the viscosity and the amount of substitution of methoxy groups and hydroxypropoxy groups, it is sufficient to use one having a gelling temperature of 50°C or higher and a gel re-dissolving temperature of about 10°C to 50°C. One with a higher viscosity is preferred because it tends to harden the slurry with a smaller blend amount, and the viscosity of a 2% by weight aqueous solution at 20°C is 2800mm. 2 / s or more, particularly preferably 77000 mm 2 Methylcellulose with a high viscosity of 1000 g / s or more is preferred. Since methylcellulose dissolves in cold water, the temperature of the water in which it is dissolved is preferably 10°C or lower.

[0018] In addition, since the methylcellulose slurry according to the present invention is used as a binder for binding together textured vegetable proteins in meat-like protein processed foods that mainly use textured vegetable proteins, other ingredients can be added, such as fats and oils for flavoring, emulsifiers for dispersing fats and oils, salt, sugar, flavorings, vegetable protein powder such as soybean protein or wheat protein as a protein ingredient, and coloring materials, etc. Methylcellulose and these ingredients are added to water and stirred with a silent cutter or the like until it becomes mousse-like to prepare a slurry.

[0019] The amount of methylcellulose in the methylcellulose slurry according to the present invention is preferably 1.5 to 4% by weight. If it is less than 1.5% by weight, it is necessary to increase the amount of methylcellulose slurry in the dough in order to bind the textured vegetable protein together. If it is more than 4% by weight, the methylcellulose slurry itself becomes hard and difficult to mix with the textured vegetable protein.

[0020] (mixture) In addition to the textured vegetable protein and the methylcellulose slurry, other ingredients such as seasoning materials and ingredients are mixed to prepare the dough. The other ingredients include salt, nucleic acid, sodium glutamate, soy sauce, red wine, pepper, vegetable oils such as soybean oil and rapeseed oil, flavorings, soy protein powder, and ingredients such as onion, carrot, and cabbage. There is no particular limitation on the mixing method, and the ingredients may be mixed with a mixer or by hand, as long as they are mixed homogeneously.

[0021] The amount of methylcellulose slurry in the dough is preferably 30 to 75% by weight. If the amount of methylcellulose slurry is too much, the amount of textured vegetable protein will be reduced, resulting in a texture similar to kamaboko. If the amount is too little, the amount of textured vegetable protein will be too high, making it difficult for the dough to retain its shape, and it will be necessary to increase the amount of methylcellulose in the methylcellulose slurry, resulting in a poor texture. The amount of methylcellulose in the dough is preferably 0.8 to 1.5% by weight. If it is less than 0.8% by weight, the dough will have poor shape retention and elasticity, and if it is more than 1.5% by weight, the elasticity will be too strong.

[0022] The content of textured vegetable protein in the dough is preferably 9 to 36% by weight. If it is too low, the amount of methylcellulose slurry in the dough will increase, resulting in a stronger kamaboko-like texture, while if it is too high, the amount of methylcellulose slurry in the dough will decrease, making the dough not only less likely to retain its shape, but also less cohesive, resulting in a stronger texture derived from the textured vegetable protein.

[0023] 2. Molding process The dough is molded using a mold or the like. There are no particular limitations on the mold as long as it is heat-resistant, and examples of the mold include stainless steel molds, heat-resistant vinyl bags, heat-resistant plastic containers, and casings and intestines used for ham and sausage. The dough is placed in these molds and molded into the desired shape. shape If the dough is to be cut into the desired shape after processing, it is preferable for the thickness of the dough to be 30 mm or less. This allows heat to penetrate easily to the center, reduces uneven heating, and shortens the heating time.

[0024] 3.First heating process Growth shape The dough is heated. There is no particular limitation on the heating method, and examples include boiling, steaming, baking in an oven, etc., but heating by boiling or steam is preferable because heat is easily transferred to the dough uniformly. At this time, the dough is heated until the product temperature reaches 60°C or higher, and the entire dough is firmly gelled. In the present invention, the product temperature refers to the temperature at the center of the dough. The product is preferably heated to a product temperature of 60 to 100°C, more preferably to a product temperature of 60 to 100°C. If the product temperature is less than 60°C, the gelation of methylcellulose is insufficient, and if the product temperature exceeds 100°C, the dough becomes hard rather than elastic. More preferably, the product temperature is in the range of 60 to 90°C. If the dough needs to be cut into a predetermined shape after heating, the dough is cooled and cut.

[0025] 4.First cooling process The dough heated in the first heating step is cooled. In the first cooling step according to the present invention, the dough is cooled until the temperature of the dough is 10°C or less. The cooling method is not particularly limited, and examples thereof include cooling with cold air, cooling by immersion in cooling water, and cooling by freezing. More preferably, the dough is thoroughly frozen until the temperature of the dough is -10°C or less. By thoroughly cooling the dough and redissolving the methylcellulose that has gelled, the fibers of the methylcellulose are aggregated into thick bundles.

[0026] 5.Second heating process The dough cooled in the first cooling step is reheated. The heating method is the same as in the first heating step, and is not particularly limited, and examples include boiling, steaming, baking in an oven, etc., but heating by boiling or steam is preferable because heat is more easily transferred to the dough uniformly. The product temperature is also the same as in the first heating step, and the product is heated until the product temperature reaches 60 to 100°C, more preferably 60 to 100°C, to thoroughly re-gel the entire dough.

[0027] 6.Second cooling process The dough heated in the second heating step is cooled. In the second cooling step according to the present invention, the dough is cooled until the product temperature is 10°C or less. The cooling method is not particularly limited, and examples thereof include cooling with cold air, cooling by immersion in cooling water, and cooling by freezing. In the second cooling step, the meat-like protein processed food may be cooled to a temperature at which the food is stored, and in the case of refrigerated storage, the food may be cooled to about 4 to 8°C, and in the case of frozen storage, the food may be frozen to -18°C or less. The freezing method for frozen storage is not particularly limited, 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. It is preferable that the freezing is performed by quick freezing using a quick freezer at about -35°C, and the food is firmly frozen to -18°C or less.

[0028] The dough cooled in the second cooling step can be stored as a refrigerated or frozen meat-like protein processed food. The refrigerated or frozen meat-like protein processed food can be eaten by heating it in a frying pan or by cooking it in a microwave oven.

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

[0030] <Experiment 1> Examination of the number of heating and cooling (Example 1-1) The mixture was mixed using a food cutter at 10°C or below to make a mixture of 87.5% water, 2% methylcellulose (MCE-100TS, Shin-Etsu Chemical Co., Ltd.), 1% polyglycerol fatty acid ester, and 9.5% rapeseed oil. The methylcellulose was dissolved in the water and the oil was emulsified to prepare a methylcellulose slurry.

[0031] The dough was prepared by mixing 20% ​​by weight of granular soy protein (a 1:1 mixture of New Soyme (registered trademark) S11 (manufactured by Nisshin Oillio Co., Ltd.) and New Fujinic (registered trademark) 10 (manufactured by Fuji Oil Co., Ltd.) as textured vegetable protein, 12% by weight of liquid ingredients (6% by weight of ground onion, 6% by weight of soy sauce), 6% by weight of powder ingredients (2.2% by weight of salt, 0.1% by weight of pepper, 0.6% by weight of garlic powder, 2.4% by weight of monosodium glutamate, 0.6% by weight of caramel color, 0.1% by weight of tocopherol preparation), and 62% by weight of methylcellulose slurry in a kneader.

[0032] The dough was placed in a metal mold (φ80 mm, height 10 mm) and molded.

[0033] Remove the formed dough from the mold, place it on a tray and heat it in a steamer (about 100℃) until the temperature reaches 80℃. The mixture was heated to 0° C. (first heat).

[0034] The heated dough was frozen in a -40°C quick freezer so that the product temperature was -10°C (first cooling).

[0035] Place the frozen dough on a tray and steam it in a steamer (about 100℃) until the temperature reaches 80℃. Reheated (second heat).

[0036] The reheated dough was frozen (secondary cooling) in a -40°C quick freezer so that the product temperature was -20°C or below, producing a meat-like protein processed food (frozen) sample.

[0037] (Comparative Example 1-1) The dough formed in Example 1-1 was frozen without heating in a quick freezer at -40°C so that the product temperature was -20°C or lower, to obtain a meat-like protein processed food (frozen) sample.

[0038] (Comparative Example 1-2) The dough heated in the first heating step in Example 1-1 was frozen in a quick freezer at -40°C so that the product temperature became -20°C or lower, to obtain a meat-like protein processed food (frozen) sample.

[0039] Each sample of the meat-like protein processed product (frozen) produced in Experiment 1 was fried on a frying pan heated to 150°C for 3 minutes on each side, eaten, and subjected to a sensory evaluation. The sensory evaluation was performed by five experienced panelists according to the following sensory evaluation criteria. <Sensory evaluation criteria> 5: Very good, with just the right amount of meat-like elasticity 4: Slightly hard or highly elastic, or slightly soft or weakly elastic, but still in good condition 3: The product is slightly hard or elastic, or slightly soft or weak. Possible 2: Hard or highly elastic, or soft or weakly elastic, and of poor quality 1: Extremely hard or highly elastic or very soft or weak elasticity, quality and Something significantly inferior

[0040] The composition of the methylcellulose slurry in Experiment 1 is shown in Table 1 below, the composition of the dough is shown in Table 2 below, and the results of the sensory evaluation are shown in Table 3 below.

[0041] [Table 1]

[0042] [Table 2]

[0043] [Table 3]

[0044] As shown in Comparative Example 1-1, when the dough was frozen without heating and then baked and heated at the time of eating, the elasticity was very weak and the texture was soft. As shown in Comparative Example 1-2, when the dough was once heated with steam, gelled, frozen, and then baked and heated at the time of eating, the texture was still soft and weak, although it was more elastic than Comparative Example 1-1. On the other hand, as shown in Example 1-1, when the dough was heated with steam, the methylcellulose was gelled, cooled, the methylcellulose was redissolved, further heated to gel, frozen, and baked and heated at the time of eating, the texture was moderately elastic and hard, and very similar to meat.

[0045] <Experiment 2> Verification of heating temperature (Example 2-1) A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the product temperature in the first heating and second heating was 60°C.

[0046] (Example 2-2) A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the product temperature for the first heating and the second heating was 70°C.

[0047] (Example 2-3) A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the product temperature in the first heating and second heating was 90°C.

[0048] (Examples 2-4) A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the product temperature in the first heating and second heating was 100°C.

[0049] (Comparative Example 2-1) A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the product temperature in the first heating and second heating was 50°C.

[0050] The meat-like protein processed food samples of Experiment 2 were eaten and subjected to a sensory evaluation in the same manner as in Experiment 1. The evaluation results are shown in Table 4 below.

[0051] [Table 4]

[0052] As shown in Comparative Example 2-1 of Experiment 2, when the temperature is below the gelling temperature (55°C) of methylcellulose, gelation is weak, and the baked meat-like protein processed food is weak and soft. Therefore, it is considered that methylcellulose needs to be firmly gelled by the heating process. Also, as shown in Examples 2-1, 2-2, and 1-1, the higher the product temperature, the stronger the elasticity and the harder it becomes, but as shown in Examples 2-3 and 2-4, when the product temperature is further increased, the hardness and elasticity tend to become too strong. Therefore, it is considered that the preferable product temperature during heating is 60 to 90°C.

[0053] <Experiment 3> Verification of cooling temperature (Example 3-1) A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the first cooling was performed in a quick freezer at -40°C so that the product temperature was frozen to -20°C.

[0054] (Example 3-2) A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the first cooling was performed in a -40°C quick freezer so that the product temperature was 0°C.

[0055] (Example 3-3) A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the first cooling was performed in a quick freezer at -40°C so that the product temperature was 5°C.

[0056] (Examples 3-4) A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the first cooling was performed in a quick freezer at -40°C so that the product temperature was 10°C.

[0057] (Comparative Example 3-1) A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the first cooling was performed in a -40°C quick freezer so that the product temperature was 20°C.

[0058] The meat-like protein processed food samples of Experiment 3 were eaten and subjected to a sensory evaluation in the same manner as in Experiment 1. The evaluation results are shown in Table 5 below.

[0059] [Table 5]

[0060] As shown in Experiment 3, the higher the product temperature, the softer the texture and the weaker the elasticity. At temperatures higher than the redissolution temperature of methylcellulose (15°C), the texture tends to deteriorate significantly. Therefore, it is preferable to completely redissolve the methylcellulose by cooling, and it is preferable to cool to 10°C or less, and more preferably 5°C or less.

[0061] <Experiment 4> Examination of heating method (Example 4-1) A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the dough frozen in the first cooling step was placed in a bag and the second heating step was boiled (immersion heated) in 80°C water until the product temperature reached 80°C.

[0062] (Example 4-2) The second heating was performed by heating (baking) in an oven at 120°C until the product temperature reached 80°C.

[0063] The meat-like protein processed food samples of Experiment 4 were eaten and subjected to a sensory evaluation in the same manner as in Experiment 1. The results are shown in Table 6 below.

[0064] [Table 6]

[0065] The results of experiment 4 showed that the heating methods using steam and boiling were more preferable than oven (baking).

[0066] <Experiment 5> Methylcellulose Slurry and Textured Vegetable Protein (Example 5-1) A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the blending amount of the textured vegetable protein was 10 wt % and the blending amount of the methylcellulose slurry was 72 wt %.

[0067] (Example 5-2) A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the blending amount of the textured vegetable protein was 30% by weight and the blending amount of the methylcellulose slurry was 52% by weight.

[0068] (Example 5-3) A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the blending amount of the textured vegetable protein was 40% by weight and the blending amount of the methylcellulose slurry was 42% by weight.

[0069] (Example 5-4) A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the blending amount of methylcellulose in the methylcellulose slurry was 1.5% by weight and the blending amount of water was 88% by weight.

[0070] (Example 5-5) A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the blending amount of methylcellulose in the methylcellulose slurry was 1.8% by weight and the blending amount of water was 87.7% by weight.

[0071] (Examples 5-6) A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the blending amount of methylcellulose in the methylcellulose slurry was 2.2% by weight and the blending amount of water was 87.3% by weight.

[0072] (Examples 5-7) A meat-like protein processed food sample was prepared according to the method of Example 1-1, except that the blending amount of methylcellulose in the methylcellulose slurry was 2.4% by weight and the blending amount of water was 87.1% by weight.

[0073] (Examples 5-8) A methylcellulose slurry was prepared according to the method of Example 1-1, except that the blending amount of methylcellulose in the methylcellulose slurry was 4% by weight and the blending amount of water was 85.5% by weight.

[0074] Granular soy protein (a 1:1 mixture of New Soyme (registered trademark) S11 (manufactured by Nisshin Oillio Co., Ltd.) and New Fujinic (registered trademark) 10 (manufactured by Fuji Oil Co., Ltd.)) used as a textured vegetable protein was rehydrated with an equal amount of water, lightly dehydrated in a centrifugal dehydrator, and then water was added again to absorb the same weight.

[0075] To 40 g of the rehydrated textured vegetable protein, rapeseed oil was added to make 3 g, and the mixture was thoroughly stirred to obtain the textured vegetable protein used in Example 5-8. The textured vegetable protein thus prepared was mixed in a kneader to make a dough, with 43% by weight of the prepared textured vegetable protein, 21% by weight of liquid materials (6% by weight of ground onion, 6% by weight of soy sauce, 9% by weight of water), 6% by weight of powder materials (2.2% by weight of salt, 0.1% by weight of pepper, 0.6% by weight of garlic powder, 2.4% by weight of sodium glutamate, 0.6% by weight of caramel color, 0.1% by weight of tocopherol preparation), and 30% by weight of methylcellulose slurry. The remaining steps were carried out according to the method of Example 1-1 to prepare a meat-like protein processed food sample.

[0076] The meat-like protein processed food samples of Experiment 5 were eaten and subjected to a sensory evaluation in the same manner as in Experiment 1. The composition of the methylcellulose slurry for each test group in Experiment 5 is shown in Table 7, the composition of the dough for each test group is shown in Table 8, and the evaluation results are shown in Table 9.

[0077] [Table 7]

[0078] [Table 8]

[0079] [Table 9]

[0080] As shown in Example 5-1, when the amount of textured vegetable protein in the dough is reduced, the amount of methylcellulose slurry is increased, and although it is still acceptable as a product, it has a texture resembling methylcellulose gel and kamaboko. Conversely, as shown in Examples 5-2 and 5-3, when the amount of textured vegetable protein in the dough is increased, the amount of methylcellulose slurry is reduced, and not only does the dough have poor shape retention, but the soft texture derived from the textured vegetable protein increases, and the dough as a whole has a weaker texture, although it is still acceptable as a product. Since the moisture content of textured vegetable protein changes depending on the treatment, it is considered that the solid content of the textured vegetable protein, excluding fats and oils and water, is preferably in the range of 9 to 36% by weight.

[0081] As shown in Examples 5-4 and 5-5, when the amount of methylcellulose in the methylcellulose slurry is reduced, the binding between the textured vegetable proteins is weakened and the elasticity tends to be weak overall, although the level is still acceptable for commercial products. Conversely, as shown in Examples 5-6 and 5-7, when the amount of methylcellulose in the methylcellulose slurry is increased, the elasticity tends to be too strong, although the level is still acceptable for commercial products.

[0082] In addition, as shown in Example 5-8, when the blending amount of methylcellulose in the methylcellulose slurry was 4% by weight, the methylcellulose slurry became hard and the dough was difficult to mix, but if the content of methylcellulose in the dough was appropriate, the texture was as good as that of Example 1-1. In the present invention, the methylcellulose in the dough that had gelled in the first heating step was redissolved in the first cooling step and regelled in the second heating step, so water was dissolved from the textured vegetable protein in the water-reconstituted state, resulting in an overall appropriate texture. In terms of flavor, the flavor derived from the textured vegetable protein was less, and it was better than Example 1-1.

Claims

1. Textured plant protein; A methylcellulose slurry prepared by mixing water and methylcellulose is mixed with the above. A dough preparation process for preparing dough; A shaping step of shaping the dough prepared in the dough preparation step; A first heating step of heating the dough molded in the molding step until the product temperature reaches 60 to 100 ° C.; A first cooling step of cooling the dough heated in the first heating step to 10°C or less; A second heating step in which the dough cooled in the first cooling step is reheated until the product temperature reaches 60 to 100 ° C.; A method for producing a meat-like protein processed food, comprising: a second cooling step of cooling the dough reheated in the second heating step to 10°C or less; The dough contains a textured vegetable protein content of 9 to 36% by weight and a methylcellulose content of 0.8 to 1.5% by weight. A method for producing a meat-like protein processed food, characterized in that the amount of methylcellulose in the methylcellulose slurry is 1.5 to 4.0% by weight.

2. The method for producing a meat-like protein processed food according to claim 1, characterized in that the first cooling step is a step of freezing the dough to -10°C or below.

3. A method for producing a meat-like protein processed food according to any one of claims 1 and 2, characterized in that the first heating step and the second heating step are performed by heating with steam or boiling.

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