Method for producing livestock meat-like food

Abstract

To provide an auxiliary material for a meat-like food product, a main material for a meat-like food product and a meat-like food product using the same, capable of accurately reproducing a texture of chicken white meat that provides appropriate disintegration of fibrous vegetable protein in mastication even after cooking.SOLUTION: An auxiliary material for a meat-like food product includes fibrous soy protein. The fibrous soy protein contains starch as well as at least one kind selected from a group composed of sodium, calcium and phosphorus, the auxiliary material to be used together with tissue-like soy protein and a binding material.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to an auxiliary material for livestock meat-like food, a main material for livestock meat-like food, and a livestock meat-like food using these materials.

Background Art

[0002] Recently, the social situation surrounding livestock meat raw materials has become severe, and there is a growing tendency to use vegetable proteins such as soy protein as alternative raw materials or extenders for livestock meat.

[0003] Among vegetable proteins, structured soy protein organized from defatted soybeans or powdered soy protein materials is used in various applications, and structured soy protein is used as a meat extender in processed livestock meat products such as hamburgers and meatballs. On the other hand, as a characteristic of the texture of livestock meat-like food using structured soy protein, it can be mentioned that the looseness during chewing is inferior to that of natural livestock meat. In particular, there is a problem that the feeling of fiber looseness like that of chicken breast meat cannot be sufficiently reproduced, and various studies have been conducted on improving the texture of such structured soy protein. For example, Patent Document 1 discloses a fibrous protein food having a protein content of 40 to 85% by weight and a bubble diameter of 1 mm or less, which is obtained by mixing calcium and starches in combination when reacting a soy protein raw material and water under heating and pressure using an extruder and extruding it from a die. Further, Patent Document 2 discloses a fibrous protein food obtained by extruding a soy protein raw material, calcium, starches, and water from a die under heating and pressure using an extruder and treating the extrudate with salt and acid.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] The inventors have found that the texture of meat-like foods made from such structured vegetable proteins is not sufficient after heat cooking. As a reason why the texture of meat-like foods after heat cooking is inferior to that of meat, it has been found that meat-like foods produced using structured vegetable proteins progress the binding between fibrous proteins due to cross-linking and hardening of the proteins during heat cooking, making it difficult for the protein fibers to loosen during chewing. An object of the present invention is to provide an auxiliary material for meat-like foods, a main material for meat-like foods, and a meat-like food that can moderately loosen fibrous plant proteins during chewing and reproduce the texture of surimi even after heat cooking.

Means for Solving the Problems

[0006] The present invention relates to an auxiliary material for meat-like foods, a main material for meat-like foods, and a meat-like food that can faithfully reproduce the texture of meat even after heat cooking and whose fibrous proteins are easily loosened during chewing. The present invention for achieving the above object is as follows.

[0007] That is, the auxiliary material for meat-like foods of the present invention is composed of fibrous soy protein, the fibrous soy protein contains starch, and contains at least one or more selected from the group consisting of sodium, calcium, and phosphorus, and is used together with structured soy protein and a binding raw material.

[0008] In the auxiliary material for meat-like foods of the present invention, it is preferable that the above sodium is contained in an amount of 500 mg to 2000 mg per 100 g of the auxiliary material.

[0009] In the auxiliary material for meat-like foods of the present invention, it is preferable that the above calcium is contained in an amount of 300 mg to 1500 mg per 100 g of the auxiliary material.

[0010] In the auxiliary material for livestock meat-like food of the present invention, it is preferable that the phosphorus is contained in an amount of 200 mg to 1200 mg per 100 g of the auxiliary material.

[0011] Note that the contents of the sodium, calcium, and phosphorus mean the amounts (mg) contained per 100 g of the dry weight of the auxiliary material for livestock meat-like food.

[0012] In the auxiliary material for livestock meat-like food of the present invention, it is preferable that the starch is corn starch.

[0013] Another aspect of the present invention, the livestock meat-like food of the present invention is a livestock meat-like food comprising textured soy protein, an auxiliary material for livestock meat-like food, and a binding raw material, wherein the auxiliary material is composed of fibrous soy protein, and the fibrous soy protein contains starch and at least one or more selected from the group consisting of sodium, calcium, and phosphorus.

[0014] In the livestock meat-like food of the present invention, it is preferable that the sodium is contained in an amount of 500 mg to 2000 mg per 100 g of the auxiliary material.

[0015] In the livestock meat-like food of the present invention, it is preferable that the calcium is contained in an amount of 300 mg to 1500 mg per 100 g of the auxiliary material.

[0016] In the livestock meat-like food of the present invention, it is preferable that the phosphorus is contained in an amount of 200 mg to 1200 mg per 100 g of the auxiliary material.

[0017] Note that the contents of the sodium, calcium, and phosphorus mean the amounts (mg) contained per 100 g of the dry weight of the auxiliary material for livestock meat-like food.

[0018] In the livestock meat-like food of the present invention, it is preferable that the starch is corn starch.

[0019] Another aspect of the present invention, the main ingredient for meat-like food of the present invention, is composed of fibrous soy protein. The fibrous soy protein contains starch and at least one or more selected from the group consisting of sodium, calcium, and phosphorus, and is used together with a binding ingredient.

[0020] In the main ingredient for meat-like food of the present invention, it is preferable that the above sodium is contained in an amount of 500 mg to 2000 mg per 100 g of the main ingredient.

[0021] In the main ingredient for meat-like food of the present invention, it is preferable that the above calcium is contained in an amount of 300 mg to 1500 mg per 100 g of the main ingredient.

[0022] In the main ingredient for meat-like food of the present invention, it is preferable that the above phosphorus is contained in an amount of 200 mg to 1200 mg per 100 g of the main ingredient.

[0023] Note that the contents of the above sodium, calcium, and phosphorus mean the amounts (mg) contained per 100 g of the dry weight of the main ingredient for meat-like food.

[0024] In the main ingredient for meat-like food of the present invention, it is preferable that the above starch is corn starch.

[0025] Another aspect of the present invention, in another aspect of the meat-like food of the present invention, it is a meat-like food composed of the main ingredient for meat-like food and a binding ingredient. The main ingredient is composed of fibrous soy protein. The fibrous soy protein contains starch and at least one or more selected from the group consisting of sodium, calcium, and phosphorus.

[0026] In another aspect of the meat-like food of the present invention, it is preferable that the above sodium is contained in an amount of 500 mg to 2000 mg per 100 g of the main ingredient.

[0027] In another aspect of the meat-like food of the present invention, it is preferable that the above calcium is contained in an amount of 300 mg to 1500 mg per 100 g of the main ingredient.

[0028] In another aspect of the meat-like food of the present invention, it is preferable that the phosphorus is contained in an amount of 200 mg to 1200 mg per 100 g of the main ingredient.

[0029] Note that the contents of the sodium, calcium, and phosphorus mean the amounts (mg) contained per 100 g of the dry weight of the main ingredient for the meat-like food.

[0030] In another aspect of the meat-like food of the present invention, it is preferable that the starch is corn starch.

Advantages of the Invention

[0031] The auxiliary material of the meat-like food of the present invention is used together with the textured soy protein and the binding raw material to form a meat-like food. The meat-like food produced in this way is easier for the fibers to loosen during chewing even after heat cooking compared to the case of producing a meat-like food only with the fibrous soy protein. On the other hand, even when cutting the meat-like food for cooking, the structure of the meat-like food is less likely to collapse. The main ingredient of the meat-like food of the present invention is used together with the binding raw material to form a meat-like food. The meat-like food produced in this way is easier for the fibers to loosen during chewing even after heat cooking compared to the case of producing a meat-like food only with the fibrous soy protein. On the other hand, even when cutting the meat-like food for cooking, the structure of the meat-like food is less likely to collapse.

[0032] The auxiliary material and the main ingredient of the meat-like food of the present invention can be dried into a dried product during distribution, and can be used as they are or by rehydrating the dried product as raw materials for the meat-like food.

Brief Description of the Drawings

[0033]

Figure 1

Modes for Carrying Out the Invention

[0034] The meat-like food of the present invention is a meat-like food comprising textured soy protein, an auxiliary material for meat-like food, and a binding raw material. The auxiliary material consists of fibrous soy protein, and the fibrous soy protein contains starch and at least one selected from the group consisting of sodium, calcium, and phosphorus.

[0035] Another aspect of the meat-like food of the present invention is a meat-like food comprising a main material for meat-like food and a binding raw material. The main material for meat-like food consists of fibrous soy protein, and the fibrous soy protein contains starch and at least one selected from the group consisting of sodium, calcium, and phosphorus.

[0036] In the auxiliary material and main material for the meat-like food of the present invention, and in the meat-like food of the present invention, the fibrous soy protein has a fiber diameter of 0.01 to 1000 μm.

[0037] As used herein, the "auxiliary material for meat-like food" means fibrous soy protein when used such that the weight ratio of fibrous soy protein to the total weight of textured soy protein and fibrous soy protein in the meat-like food is less than 50% by weight when the meat-like food contains textured soy protein and fibrous soy protein. Also, as used herein, the "main material for meat-like food" means fibrous soy protein when used such that the ratio of fibrous soy protein to the total weight of textured soy protein and fibrous soy protein in the meat-like food is 50% by weight or more when the meat-like food contains textured soy protein and fibrous soy protein, and fibrous soy protein when used such that the meat-like food does not contain textured soy protein but contains fibrous soy protein.

[0038] The meat-like food of the present invention consists of an auxiliary material or main material that is fibrous soy protein and a binding raw material, and uses textured soy protein as needed. The fibrous soy protein is mixed with the binding raw material and further complexed with textured soy protein as needed to form the meat-like food. Therefore, even when cooked and heated, the structure of the fibrous soy protein is maintained, and the protein fibers are easily loosened during chewing even after cooking and heating. On the other hand, due to the entanglement of the protein fibers, even when cutting the meat-like food for cooking, the tissue of the meat-like food is less likely to collapse, which has the advantage.

[0039] First, the fibrous soy protein used as an auxiliary material or a main material for the meat-like food of the present invention will be described.

[0040] In the auxiliary material for the meat-like food of the present invention or the main material for the meat-like food, the fibrous soy protein contains starch and at least one or more selected from the group consisting of sodium, calcium, and phosphorus. Therefore, in the auxiliary material for the meat-like food or the main material for the meat-like food, the fibrillation of soy protein is promoted.

[0041] The starch used in the auxiliary material for the meat-like food of the present invention or the main material for the meat-like food is preferably corn starch. This is because corn starch is more likely to fibrillate soy protein than wheat starch.

[0042] In the auxiliary material for the meat-like food of the present invention or the main material for the meat-like food, the sodium content is preferably 500 mg to 2000 mg per 100 g of the auxiliary material or the main material. This is because it is easier to fibrillate soy protein. Sodium may be added to the raw material in the form of sodium salts such as sodium chloride and sodium citrate, or may be imparted by impregnating soy protein containing starch extruded by heating and pressurizing with an extruder into these aqueous sodium salt solutions.

[0043] In the auxiliary material for the meat-like food of the present invention or the main material for the meat-like food, calcium is preferably contained in an amount of 300 mg to 1500 mg per 100 g of the auxiliary material or the main material. This is because it is easier to fibrillate soy protein. Calcium is preferably a calcium salt and is not particularly limited as long as it is a compound that dissociates even slightly to form calcium ions. For example, calcium sulfate, calcium carbonate, calcium chloride, calcium hydroxide, etc. can be used. Calcium may also be added by immersing soy protein containing starch extruded while being heated and pressurized with an extruder in an aqueous solution of a calcium salt.

[0044] In the auxiliary material for meat-like foods or the main material for meat-like foods of the present invention, phosphorus is preferably contained in an amount of 200 mg to 1200 mg per 100 g of the auxiliary material or the main material. This is because it is easy to fiberize soy protein. Phosphorus may be added by adding phosphoric acid, polyphosphoric acid, etc., or by immersing soy protein containing starch extruded while being heated and pressurized with an extruder in an aqueous solution such as phosphoric acid.

[0045] Next, a method for producing fibrous soy protein will be described.

[0046] (Soy protein mixture preparation step) First, water is added to a soy protein raw material such as isolated soy protein and starch (corn starch), and further, the sodium salt, calcium salt, phosphoric acid, etc. described above are added and kneaded to prepare a raw material mixture for fibrous soy protein.

[0047] (Fibrous soy protein production step) The prepared raw material mixture of soy protein is put into an extruder (extrusion molding machine), and then, after being subjected to a pressure heating treatment, the raw material that has become thermoplastic is extruded from a die (nozzle) provided at the tip of the screw. Next, fibrous soy protein is produced through a step of cutting or crushing, drying and cooling, and sizing. At this time, the fibrous soy protein can be produced by adjusting the raw material composition to 0 to 90% by weight of isolated soy protein, or by adjusting the pressure heating conditions to a screw rotation speed of 250 to 500 rpm, a heating temperature of 25 to 180 °C, and a water addition rate of 10 to 40%.

[0048] (Rehydration) The fibrous soy protein obtained by extrusion treatment may be rehydrated. Further, it may be dried as necessary before rehydration. As methods of rehydration, there are methods of rehydrating with a phosphoric acid acidic solution having a pH of 5 or less, and methods of rehydrating with an aqueous solution containing a sodium salt or a calcium salt. By rehydrating with an acidic solution of phosphoric acid having a pH of 5 or less or an aqueous solution containing a sodium salt, the fibrous soy protein can be imparted with a texture having a fibrous feel, hardness, suppressed elasticity, and good chewiness. When rehydrating, the amount of the aqueous solution to be added is preferably 5 times or more, more preferably 10 times or more, and even more preferably 15 times or more, based on the weight of the fibrous soy protein obtained by extrusion treatment. After rehydration, the fibrous soy protein may be washed with water in order to remove acidity and salt content. The degree of removal of acidity and salt content is variously selected according to the purpose, but it is preferable to wash to such an extent that the influence of the flavor derived from acidity and salt content is reduced. The amount of water for washing is preferably 10 times or more, more preferably 50 times or more, and even more preferably 80 times or more, based on the weight of the fibrous soy protein obtained by extrusion treatment. After rehydrating the fibrous soy protein, it may be dehydrated as necessary. The degree of dehydration is not particularly limited as it is variously selected according to the purpose.

[0049] Through the above steps, fibrous soy protein can be produced. The fibrous soy protein thus obtained can be used as an auxiliary material for meat-like foods of the present invention or as a main material for meat-like foods.

[0050] Next, a method for producing textured soy protein will be described.

[0051] (Soy Protein Mixture Preparation Step) First, a soy protein mixture is prepared by adding water to a soy protein raw material such as isolated soy protein, concentrated soy protein, or defatted soybeans and kneading them.

[0052] (Textured Soy Protein Production Step) The prepared soy protein mixture is put into an extruder (extrusion molding machine), and then the raw material that has become thermoplastic through pressure heating treatment is extruded from a die (nozzle) provided at the tip of the screw to expand the texture to a desired degree. Next, shredded or crushed, dried and cooled, and sizing processes are carried out to produce textured soy protein. At this time, the raw material composition can be adjusted such as 50 to 100% by weight of defatted soybeans and 0 to 50% by weight of isolated soy protein, or the pressure heating conditions can be adjusted such as a screw rotation speed of 150 to 500 rpm, a heating temperature of 25 to 180 °C, and a water addition rate of 20 to 40%, so that it is possible to produce textured soy protein. In addition, the textured soy protein extruded from the extruder can be cut by an attached propeller cutter to obtain a desired shape. Also, by adjusting the shape of the die, the shredding or crushing method, and the sizing conditions, the average length and thickness of the textured soy protein can be adjusted.

[0053] For the pressure heating treatment, it is preferable to use an extruder having two or more axes with strong and stable kneading and easy texturing.

[0054] As the sizing method, methods such as sieving and air classification can be adopted. Furthermore, a method that simultaneously performs sizing by crushing and sieving like a power mill may also be used.

[0055] Through the above steps, textured soy protein can be produced.

[0056] Next, a meat-like food using the auxiliary material or main material made of fibrous soy protein of the present invention and a binding raw material will be described. The meat-like food of the present invention is a meat-like food comprising textured soy protein, an auxiliary material for meat-like food, and a binding raw material, wherein the auxiliary material is made of fibrous soy protein, and the fibrous soy protein contains starch and at least one selected from the group consisting of sodium, calcium, and phosphorus.

[0057] Another aspect of the meat-like food of the present invention is a meat-like food comprising a main material for meat-like food and a binding raw material. The main material for the meat-like food is composed of fibrous soy protein, and the fibrous soy protein contains starch and at least one or more selected from the group consisting of sodium, calcium, and phosphorus. The meat-like food may further contain textured soy protein.

[0058] Such a meat-like food uses the auxiliary material or main material for the meat-like food of the present invention as described above. Therefore, even when cooked and heated, the structure of the fibrous soy protein is maintained, and the protein fibers are easily loosened during chewing even after cooking and heating. On the other hand, when the protein fibers are intertwined, even when the meat-like food is cut for cooking, the tissue of the meat-like food has the advantage of being difficult to collapse.

[0059] As the binding raw material, water, oil and fat, paste-like vegetable protein, soy protein card, etc. are preferable. Further, the binding raw material may contain powdered soy protein. Soy protein card is an emulsion obtained by stirring and mixing water and powdered soy protein with a mixer or the like, and further adding oil and fat thereto as necessary and stirring and mixing with a mixer or the like. In the soy protein card, the powdered soy protein is preferably contained at a concentration of 5 to 30% by weight, and the oil and fat is preferably contained at a concentration of 5 to 20% by weight if necessary. As the oil and fat, vegetable oils such as canola oil can be used.

[0060] Next, a method for producing the meat-like food of the present invention will be described. In producing the meat-like food, a soy protein dough is prepared by adding a binding raw material having a role of joining fibrous soy proteins together or auxiliary materials described later. For example, a soy protein dough can be prepared by adding powdered soy protein, water and oil and fat, and textured soy protein as necessary as a binding raw material to the fibrous soy protein and kneading them. The fibrous soy protein preferably has a weight ratio in the soy protein dough of 1 to 25% by weight. Further, the binding raw material preferably has a weight ratio in the soy protein dough of 2 to 50% by weight.

[0061] To the soy protein dough, textured soy protein may be added as needed. The textured soy protein preferably has a weight ratio in the soy protein dough of 1 to 50% by dry weight.

[0062] In addition to fibrous soy protein and binding raw materials, to the soy protein dough, as auxiliary materials, in addition to materials constituting the framework of the soy protein dough such as water, oils and fats, saccharides, seasonings, etc., vegetables such as carrots, burdocks, sesame seeds, onions, etc., seaweeds such as wakame, hijiki, etc., and solid ingredients such as ground meat and other meats may be added and dispersed in the soy protein dough.

[0063] Next, the soy protein dough is formed into a predetermined shape, and baking heating, steaming heating, boiling heating, frying heating, electromagnetic wave heating, etc. may be appropriately combined for heating. The formed soy protein dough is heated and coagulated, and the shape is stabilized.

[0064] The product obtained as above can be provided in the form of livestock meat-like foods such as hamburgers and meatballs.

Example

[0065] (Preparation of fibrous soy protein) (Example 1) 70 parts by weight of isolated soy protein and 25 parts by weight of corn starch were mixed, and further 4 parts by weight of calcium sulfate and 1 part by weight of powdered oil and fat were added to this mixed raw material and mixed. 100 parts by weight of this mixture and 28 parts by weight of water were supplied to a twin-screw extruder for heating and pressure treatment to obtain fibrous soy protein that was crushed. The extruder treatment was carried out at a screw rotation speed of 200 rpm, an outlet temperature of 120°C, and a die slit of 7.5 mm × 1 mm. The extruded sheet-like molded body was cut at the outlet in a direction perpendicular to the extrusion direction with a clearance between the die end face and the cutting blade of 0.35 mm to produce fibrous soy protein with an average width of 30 mm. To 1 part by weight of the obtained fibrous soy protein, 20 parts by weight of 6% saline solution was added, and the mixture was stirred with a Kenwood mixer for 30 minutes followed by water return, and then washed with running water. Next, 20 parts by weight of an acidic solution adjusted to pH = 3.6 using phosphoric acid was added, and the mixture was stirred with a Kenwood mixer for 30 minutes followed by water return. Then, to remove the sour taste, it was washed with running water using 100 parts by weight of water, and the fibrous soy protein according to Example 1 was prepared.

[0066] (Example 2) 70 parts by weight of isolated soy protein and 25 parts by weight of corn starch were mixed. Further, 4 parts by weight of calcium sulfate and 1 part by weight of powdered oil and fat (containing sodium and phosphorus) were added to this mixed raw material and mixed. 100 parts by weight of this mixture and 28 parts by weight of water were supplied to a twin-screw extruder for heating and pressure treatment to obtain a fibrous soy protein that was crushed. The extruder treatment was carried out at a screw rotation speed of 200 rpm, an outlet temperature of 120 °C, and a die slit of 15 mm × 1 mm. The extruded sheet-shaped molded body was cut at the outlet in a direction perpendicular to the extrusion direction with a clearance of 0.35 mm between the die end face and the cutting blade, and the fibrous soy protein according to Example 2 with an average width of 30 mm was prepared. The appearance photograph of the obtained fibrous soy protein is shown in FIG. 1. FIG. 1 is a photograph of the fibrous soy protein according to Example 2.

[0067] (Comparative Example 1) 55 parts by weight of isolated soy protein (New Fuji Pro E, protein content 92%, manufactured by Fuji Oil Co., Ltd.), 25 parts by weight of defatted soybeans (protein content 53%) and 20 parts by weight of wheat flour were mixed. Further, calcium sulfate was mixed into this mixed raw material so that the calcium amount became 1.0 part by weight. 100 parts by weight of this mixture and 20 parts by weight of water were supplied to a twin-screw extruder for heating and pressure treatment to obtain a crushed soy protein. The extruder treatment was carried out at a screw rotation speed of 200 rpm, an outlet temperature of 120 °C, and a die slit of 15 mm × 1 mm. The extruded sheet-shaped molded body was cut to a length of 30 mm. 1 part by weight of this sheet-like soy protein was immersed in 6 wt% saline solution for 30 minutes for water reversion, and then washed with running water. Next, it was immersed in an acidic solution adjusted to pH = 3.6 using phosphoric acid for 30 minutes for water reversion, and then washed with running water to remove the sour taste, and the sheet-like soy protein according to Comparative Example 1 was prepared.

[0068] (Production of Textured Soy Protein Material) A powder consisting of 57 parts by weight of powdered soy protein, 35 parts by weight of defatted soybeans, and 7 parts by weight of corn starch as the main raw material powder was mixed as the raw material and supplied to a twin-screw extruder. While supplying 26 parts by weight of water to the raw material mixed powder, it was extruded from a slit die with a thickness of 1 mm and a width of 7.5 mm under the conditions of an outlet temperature of 120 °C and a screw rotation speed of 300 rpm to produce a flat sheet-like textured soy protein material. This flat sheet was cut into pieces with a length of 5 mm using a propeller cutter to produce a granular textured soy protein material.

[0069] (Measurement of Elements in Fibrous Soy Protein) The identification and quantification of sodium, calcium, and phosphorus contained in the fibrous soy proteins according to Examples 1 and 2, and the sheet-like soy protein according to Comparative Example 1 were performed by the ICP (Inductively Coupled Plasma) method. The results are shown in Table 1. The measurement was carried out by drying the fibrous soy protein or sheet-like soy protein in a thermostat at 80 °C for 24 hours and measuring the amount of elements in 100 g of the dried sample.

[0070]

Table 1

[0071] (Production of Meat-like Food: Use as an Auxiliary Material) 5 parts by weight of fibrous soy protein according to Example 1, 18.6 parts by weight of textured soy protein material, 38 parts by weight of water, 17.6 parts by weight of soy protein card (1.6 parts by weight of canola oil, 3.2 parts by weight of powdered soy protein, 12.8 parts by weight of water), 20.8 parts by weight of onion, 4.8 parts by weight of breadcrumbs, 0.5 parts by weight of salt, 0.2 parts by weight of vegetable bouillon, 0.05 parts by weight of black pepper, 0.1 parts by weight of cocoa powder were mixed and kneaded into a hamburger shape to produce a meat-like food. The meat-like food was baked at 160 to 180 °C to prepare a baked sample 1-1.

[0072] A baked sample 1-2 was prepared in the same manner, except that the fibrous soy protein according to Example 2 was used instead of the fibrous soy protein according to Example 1.

[0073] The sheet-like soy protein according to Comparative Example 1 was baked at 160 to 180 °C to obtain a baked sample Comparative 1.

[0074] The baked sample 1-1, the baked sample 1-2 and the baked sample Comparative 1 were eaten by 5 people for evaluation. The evaluation was based on: no feeling of looseness of the fibers like in sashimi meat: 0 points - sufficient feeling of looseness of the fibers like in sashimi meat: 5 points. Including 0 points, the ease of fiber loosening was evaluated on a 6-point scale. The scores were assigned based on each person's experience, but the criteria are as follows. 0 points: No feeling of looseness of the fibers like in sashimi meat 1 point: Almost no feeling of looseness of the fibers like in sashimi meat 2 points: Little feeling of looseness of the fibers like in sashimi meat 3 points: Slight feeling of looseness of the fibers like in sashimi meat 4 points: Some feeling of looseness of the fibers like in sashimi meat 5 points: Feeling of looseness of the fibers like in sashimi meat The average value of the 5 people is shown in Table 2.

[0075] (Manufacture of meat-like food: Use as main ingredient) 18 parts by weight of fibrous soy protein, 5 parts by weight of textured soy protein material, 38 parts by weight of water, 17.6 parts by weight of soy protein card (1.6 parts by weight of canola oil, 3.2 parts by weight of powdered soy protein, 12.8 parts by weight of water), 20.8 parts by weight of onion, 4.8 parts by weight of breadcrumbs, 0.5 parts by weight of salt, 0.2 parts by weight of vegetable bouillon, 0.05 parts by weight of black pepper, and 0.1 parts by weight of cocoa powder according to Example 1 were mixed and kneaded, formed into a hamburger shape, and a meat-like food was produced. The meat-like food was baked at 160 to 180 °C to prepare a baked sample 2-1.

[0076] A baked sample 2-2 was prepared in the same manner except that the fibrous soy protein according to Example 2 was used instead of the fibrous soy protein according to Example 1.

[0077] Five people ate the baked sample 2-1, the baked sample 2-2, and the baked sample comparison 1 and evaluated them. The evaluation was based on the degree of looseness of the fibers of the surimi-like meat, from 0 points (no looseness of the fibers of the surimi-like meat was felt at all) to 5 points (the looseness of the fibers of the surimi-like meat was felt sufficiently). The ease of fiber loosening was evaluated on a six-point scale, including 0 points. The scores were assigned based on each person's experience, but the criteria are as follows. 0 points: No looseness of the fibers of the surimi-like meat was felt at all 1 point: Almost no looseness of the fibers of the surimi-like meat was felt 2 points: Little looseness of the fibers of the surimi-like meat was felt 3 points: Slight looseness of the fibers of the surimi-like meat was felt 4 points: Some looseness of the fibers of the surimi-like meat was felt 5 points: Looseness of the fibers of the surimi-like meat was felt The average value of the five people is shown in Table 2.

[0078]

Table 2

[0079] As shown in Table 2, it was found that the meat-like foods using the fibrous soy protein according to Examples 1 and 2 as an auxiliary material or a main material had a good texture of being easily loosened. In Comparative Example 1, wheat was used as the starch component, and the fibers of soy protein were difficult to loosen, and since no binder was used, a monotonous tissue structure was obtained, and a texture like natural meat could not be obtained.

Claims

1. A method for producing a meat-like food by mixing textured soy protein, an auxiliary material for meat-like food, and a binding raw material, wherein the auxiliary material is composed of fibrous soy protein, the fibrous soy protein contains starch, and contains at least one or more selected from the group consisting of sodium, calcium, and phosphorus, the starch is corn starch, the fibrous soy protein is prepared by adding water to soy protein and the starch, adding at least one or more selected from the group consisting of sodium, calcium, and phosphorus, and kneading to prepare a raw material mixture, extruding the raw material mixture that has become thermoplastic by pressure heat treatment, cutting and / or crushing to produce fibrous soy protein, A method for producing a meat-like food produced by rehydrating the fibrous soy protein with an acidic solution of phosphoric acid having a pH of 5 or less.

2. The method for producing a meat-like food according to claim 1, wherein the sodium is contained in an amount of 500 mg to 2000 mg per 100 g of the auxiliary material.

3. The method for producing a meat-like food according to claim 1 or 2, wherein the calcium is contained in an amount of 300 mg to 1500 mg per 100 g of the auxiliary material.

4. The method for producing a meat-like food according to any one of claims 1 to 3, wherein the phosphorus is contained in an amount of 200 mg to 1200 mg per 100 g of the auxiliary material.

5. A method for producing a meat-like food by mixing a main material for meat-like food and a binding raw material, wherein the main material is composed of fibrous soy protein, the fibrous soy protein contains starch, and contains at least one or more selected from the group consisting of sodium, calcium, and phosphorus, the starch is corn starch, the fibrous soy protein is prepared by adding water to soy protein and the starch, adding at least one or more selected from the group consisting of sodium, calcium, and phosphorus, and kneading to prepare a raw material mixture, extruding the raw material mixture that has become thermoplastic by pressure heat treatment, cutting and / or crushing to produce fibrous soy protein, A method for producing a meat-like food produced by rehydrating the fibrous soy protein with an acidic solution of phosphoric acid having a pH of 5 or less.

6. The method for producing a meat-like food according to claim 5, wherein the sodium is contained in an amount of 500 mg to 2000 mg per 100 g of the main material.

7. The method for producing a meat-like food according to claim 5 or 6, wherein the calcium is contained in an amount of 300 mg to 1500 mg per 100 g of the main material.

8. The method for producing a meat-like food according to any one of claims 5 to 7, wherein the phosphorus is contained in an amount of 200 mg to 1200 mg per 100 g of the main material.

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