Livestock meat-like food composition and livestock meat-like processed food using the same

Abstract

To provide a meat-like food composition that has a good texture and is also good in the capacity of holding water as well as workability, and a meat-like processed food including the same.SOLUTION: A meat-like food composition contains plant-derived protein and powdery cellulose, the content of the meat material being 30 mass% or less. The powdery cellulose has an average degree of polymerization of 100-2500 and a crystallinity of 60-90% and satisfies a specific particle size distribution condition. The plant-derived protein is protein derived from soybeans.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a meat-like food composition containing a plant-derived protein and powdered cellulose, and a meat-like processed food using the same.

Background Art

[0002] In recent years, especially with the increase in population and expansion of income in emerging countries, the demand for meat raw materials has been continuously expanding, and there is concern about a shortage in the supply of meat raw materials in the future. Furthermore, meat-like foods that use little or no meat raw materials containing a large amount of vegetable raw materials such as soy-based materials and grains, due to religious reasons, personal beliefs, or health concerns, have attracted attention.

[0003] As such meat-like foods, for example, there have been proposals for meat-like processed foods obtained by mixing a specific tissue-like soy protein as a binding raw material and subjecting it to molding and heating (Patent Document 1), and a hamburger-like food for dysphagia patients containing a tissue-like soy protein containing starch and a soy protein material, and an emulsion containing isolated soy protein, water, and oil (Patent Document 2).

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, in these conventionally known proposals, when the blending amount of meat raw materials is reduced, a meat-like texture cannot be obtained, or stickiness and pastiness are caused by the added starch, so improvement has been desired.

[0006] Therefore, an object of the present invention is to provide a livestock meat-like food composition having excellent texture, water retention and workability, and a livestock meat-like processed food using the same.

Means for Solving the Problems

[0007] As a result of intensive studies, the present inventors have found that the problems can be solved by the following (1) to (5). (1) A livestock meat-like food composition containing plant-derived protein and powdered cellulose, characterized in that the content of livestock meat raw material is 30% by mass or less. (2) The livestock meat-like food composition according to (1), characterized in that the powdered cellulose satisfies the following conditions (A) to (E). (A) The average particle size is 5 to 75 μm. (B) The powdered cellulose having a particle size of 100 μm or more is in the range of 0 to 45.0% by volume in the cumulative distribution calculated from the particle size distribution. (C) The powdered cellulose having a particle size of 200 μm or more is in the range of 0 to 25.0% by volume in the cumulative distribution calculated from the particle size distribution. (D) The powdered cellulose having a particle size of 300 μm or more is in the range of 0 to 12.0% by volume or less in the cumulative distribution calculated from the particle size distribution. (E) The powdered cellulose having a particle size of 600 μm or more is in the range of 0 to 2.0% by volume or less in the cumulative distribution calculated from the particle size distribution. (3) The livestock meat-like food composition according to any one of (1) to (2), characterized in that the powdered cellulose has an average degree of polymerization of 100 to 2500 and a crystallinity of 60 to 90%. (4) The livestock meat-like food composition according to any one of (1) to (3), characterized in that the plant-derived protein is soy-derived protein. (5) A livestock meat-like processed food containing the livestock meat-like food composition according to any one of (1) to (4).

Effects of the Invention

[0008] According to the present invention, it is possible to provide a livestock meat-like food composition excellent in texture, and further excellent in water retention and workability, and a livestock meat-like processed food using the same.

Mode for Carrying Out the Invention

[0009] The details of the present invention will be described below. Unless otherwise specified, descriptions such as "AA to BB%" represent "AA% or more and BB% or less".

[0010] That is, the present invention is a livestock meat-like food composition containing plant-derived protein and powdered cellulose, characterized in that the content of livestock meat material is 30% by mass or less.

[0011] <Plant-derived protein> The plant-derived protein used in the present invention is, for example, protein materials derived from oilseed grains such as soybeans, peas, rapeseeds, cottonseeds, peanuts, sesame seeds, safflower seeds, sunflower seeds, corn, safflower, coconuts, or cereal grains such as rice, barley, and wheat, and their extracted and processed proteins, such as rice glutelin, barley prolamin, wheat prolamin, wheat gluten, soybean globulin, soybean albumin, peanut albumin, etc., and their heat-treated, acid-treated, alkali-treated, and enzyme-treated proteins. Soybean protein is preferred in terms of ease of availability and economy. Here, the soybean protein may be any material containing protein derived from soybeans, such as whole soybeans like whole soybeans and split soybeans, defatted soybeans or defatted soybeans from which oil has been removed, concentrated soy proteins obtained by concentrating proteins by washing with aqueous ethanol or acidic water, and further separated soy proteins or soy milk, as well as their hydrolysates, okara, whey, etc. At least one or more of these can be selected. Among these, defatted soybeans are particularly preferred because of their excellent economy.

[0012] Such plant-derived proteins are not particularly limited in their properties, and can be appropriately selected according to the properties required for livestock meat-like food compositions, such as granular, powdery, paste-like, fibrous, etc.

[0013] <Powdery cellulose> The powdery cellulose contained in the livestock meat-like food composition of the present invention can be obtained by pulverizing pulp obtained by subjecting pulp raw materials to acid hydrolysis treatment with mineral acids such as hydrochloric acid, sulfuric acid, and nitric acid, or by mechanically pulverizing pulp that has not been subjected to acid hydrolysis treatment.

[0014] Such pulp raw materials are not particularly limited, and examples include pulp derived from broad-leaved trees, pulp derived from coniferous trees, pulp derived from linters, and pulp derived from non-wood.

[0015] In the present invention, the pulping method (kraft method) is not particularly limited, and examples include the sulfite pulping method, the kraft pulping method, the soda-quinone pulping method, and the organosolv pulping method. Among these, kraft pulp is preferred from the environmental perspective.

[0016] The pulp raw material of the present invention may be either slurry-like wet pulp or dry pulp obtained by dehydrating and drying the slurry into a sheet shape, and is not particularly limited. However, it is preferable to use dry pulp (pulp sheet) for ease of handling.

[0017] It is important that the powdery cellulose thus obtained has an average particle size of 5 to 75 μm. If the average particle size is less than 5 μm, it is difficult to obtain shape retention when used in food because the cellulose fibers are too fine. On the other hand, if the average particle size exceeds 75 μm, the cellulose fibers are easily felt, resulting in a deterioration of the texture.

[0018] The powdery cellulose used in the present invention has an accumulated distribution calculated from the particle size distribution, and the powdery cellulose having a particle size of 100 μm or more is in the range of 0 to 45.0% by volume, the powdery cellulose having a particle size of 200 μm or more is in the range of 0 to 25.0% by volume, the powdery cellulose having a particle size of 300 μm or more is in the range of 0 to 12.0% by volume or less, and the powdery cellulose having a particle size of 600 μm or more is in the range of 0 to 2.0% by volume or less.

[0019] Moreover, the powdery cellulose used in the present invention desirably has an average degree of polymerization of 100 to 2,500 and a crystallinity of 60 to 90%, and more desirably has an average fiber length of 0.1 to 1.0 mm.

[0020] In order for the powdery cellulose used in the present invention to exhibit a more effective water absorption / oil absorption effect in the meat-like food composition, it is particularly preferable to satisfy the following conditions (A1) to (E1). (A1) The average particle size of the powdery cellulose is 30 to 67 μm, (B1) The powdery cellulose having a particle size of 100 μm or more is in the range of 16.0 to 37.0% by volume in the cumulative distribution calculated from the particle size distribution. (C1) The powdery cellulose having a particle size of 200 μm or more is in the range of 4.0 to 16.0% by volume in the cumulative distribution calculated from the particle size distribution. (D1) The powdery cellulose having a particle size of 300 μm or more is in the range of 0 to 10.0% by volume or less in the cumulative distribution calculated from the particle size distribution. (E1) The powdery cellulose having a particle size of 600 μm or more is in the range of 0 to 2.0% by volume or less in the cumulative distribution calculated from the particle size distribution.

[0021] Moreover, it is desirable that such powdery cellulose further has an average degree of polymerization in the range of 300 to 1,500 and a crystallinity in the range of 75 to 90%, and more desirably has an average fiber length in the range of 0.2 to 1.0 mm.

[0022] In order for the powdery cellulose used in the present invention to exhibit a more effective anti-binding effect and coloring effect in the meat-like food composition, it is particularly preferable to satisfy the following conditions (A2) to (E2). (A2) The average particle size of the powdery cellulose is 26 to 45 μm, (B2) The powdery cellulose having a particle size of 100 μm or more is in the range of 6.0 to 45.0% by volume in the cumulative distribution calculated from the particle size distribution. (C2) The powdery cellulose having a particle size of 200 μm or more is in the range of 0.5 to 14.0% by volume in the cumulative distribution calculated from the particle size distribution. (D2) Powdery cellulose with a particle size of 300 μm or more is in the range of 0 to 10.0% by volume or less in the cumulative distribution calculated from the particle size distribution. (E2) Powdery cellulose with a particle size of 600 μm or more is in the range of 0 to 1.0% by volume or less in the cumulative distribution calculated from the particle size distribution.

[0023] Also, it is desirable that such powdery cellulose further has an average degree of polymerization in the range of 200 to 1000 and a crystallinity in the range of 75 to 90%, and more desirably has an average fiber length in the range of 0.2 to 0.8 mm.

[0024] In order for the powdery cellulose used in the present invention to exhibit a better texture improvement or shape retention effect in the livestock meat-like food composition, it is particularly preferable to satisfy the following conditions (A3) to (E3). (A3) The average particle size of the powdery cellulose is 10 to 40 μm, (B3) Powdery cellulose with a particle size of 100 μm or more is in the range of 2.0 to 45.0% by volume in the cumulative distribution calculated from the particle size distribution. (C3) Powdery cellulose with a particle size of 200 μm or more is in the range of 0 to 14.0% by volume in the cumulative distribution calculated from the particle size distribution. (D3) Powdery cellulose with a particle size of 300 μm or more is in the range of 0 to 10.0% by volume or less in the cumulative distribution calculated from the particle size distribution. (E3) Powdery cellulose with a particle size of 600 μm or more is in the range of 0 to 1.0% by volume or less in the cumulative distribution calculated from the particle size distribution.

[0025] Also, it is desirable that such powdery cellulose further has an average degree of polymerization in the range of 100 to 1000 and a crystallinity in the range of 70 to 90%, and more desirably has an average fiber length in the range of 0.1 to 0.8 mm.

[0026] For the powdery cellulose used in the present invention to more effectively improve the texture or water absorption (water retention) in a livestock meat-like food composition, the apparent specific gravity preferably ranges from 0.1 to 0.6 g / ml, more preferably from 0.1 to 0.45 g / ml, and even more preferably from 0.15 to 0.4 g / ml. By satisfying this range of apparent specific gravity, when used in a livestock meat-like food composition, it results in a strong and firm fibrous texture, and also has excellent water retention, thus improving workability. Furthermore, the entanglement of spices such as pepper is improved, so that an excellent spiciness can be imparted when adding spices and the like.

[0027] The powdery cellulose used in the present invention can, within a range that does not impair the effects of the present invention, for the purpose of imparting functionality or improving functionality, mix the raw material of the powdery cellulose and other organic and / or inorganic components alone or in any ratio of two or more types and pulverize them. Also, within a range that does not significantly impair the degree of polymerization of the natural cellulose used as the raw material, chemical treatment can be performed.

[0028] The following shows a specific manufacturing method, but the present invention is not limited to this method. The powdery cellulose used was measured by the following method.

[0029] (Measurement of average particle size and particle size distribution of powdery cellulose) A laser diffraction particle size distribution analyzer (MasterSizer 2000, manufactured by Spectris Co., Ltd., Malvern Business Headquarters) was used. 0.5 g of the sample used for measurement was collected in a 100 ml beaker, 60 ml of 0.5% hexametaphosphate solution was added, and it was treated with an ultrasonic processor from Dr. Hielscher Gmbh under the condition of an output of 20% for 2 minutes, and the treated sample was used for measurement. The laser scattering method was used as the measurement principle, the particle size distribution was expressed as an accumulation distribution, and the value at which the accumulation distribution became 50% was taken as the average particle size.

[0030] Also, the ratios of powdery cellulose with a particle size of 100 μm or more, powdery cellulose with a particle size of 200 μm or more, powdery cellulose with a particle size of 300 μm or more, and powdery cellulose with a particle size of 600 μm or more were calculated from the total of the cumulative distributions, respectively.

[0031] (Degree of polymerization of powdery cellulose) The degree of polymerization of cellulose was determined by the viscosity measurement method using copper ethylenediamine described in the 16th revised Japanese Pharmacopoeia Explanation Book, Crystal Cellulose Confirmation Test (2). For the range where measurement cannot be performed by the method described in Crystal Cellulose Confirmation Test (2), for example, using an automatic viscosity measurement system RPV-1 (manufactured by RHEOTEK) for pulp polymers, the intrinsic viscosity was measured, and methods derived from the formula [η]=0.909×DP0.85 (Equation (2) in the literature) described in "VISCOSITY MEASUREMENTS OF CELLULOSE / SO2-AMINE DIMETHYLSULFOXIDE SOLUTION" (written by Isogai et al., 1998) can be mentioned.

[0032] (Crystallinity of powdery cellulose) The crystallinity was determined by measuring the X-ray diffraction of the sample. The measurement of X-ray diffraction was performed by placing an appropriate amount of the sample in a glass cell and using an X-ray diffraction measurement device (LabX XRD-6000, manufactured by Shimadzu Corporation). The calculation of the crystallinity was performed using (L.Segal, J.J.Greely, et al, Text.Res.J., 29, 786, 1959) and the method of Kamide et al (K.Kamide et al, Polymer J., 17, 909, 1985). Using the diffraction intensity in the range of 2θ = 10° to 30° of the X-ray diffraction pattern as the baseline, it was calculated from the diffraction intensity of the 002 plane at 2θ = 22.6° and the diffraction intensity of the amorphous part at 2θ = 18.5° by the following formula. Xc=(I002c―Ia) / I002c×100 Xc = Crystallinity of cellulose (%) I002c: Diffraction intensity of the 002 plane at 2θ = 22.6° Ia: Diffraction intensity of the amorphous part at 2θ = 18.5°

[0033] (Average fiber length of powdered cellulose) The average fiber length was measured using a fiber tester (manufactured by Lorentzen & Wettre). In the present invention, the average fiber length refers to the length-weighted average fiber length.

[0034] (Powder falling speed of powdered cellulose) A 5 g sample of the powdered cellulose obtained in the above production example was vibrated and dropped using a powder tester (PT-N type, manufactured by Hosokawa Micron Corporation), and the time required for all the powder to fall was measured. The larger this value, the better the powder fluidity.

[0035] (Apparent specific gravity of powdered cellulose) According to a conventional method, 10 g of the sample was put into a 100 mL graduated cylinder, and the bottom of the graduated cylinder was continuously tapped until the height of the sample no longer decreased. Then, the scale of the flattened surface was read to measure the volume per 10 g of the sample, and the weight per unit volume (1 mL) was calculated to obtain the apparent specific gravity (g / mL). The higher the apparent specific gravity, the smaller the bulk and the more compact the powder.

[0036] <Livestock meat-like food composition> The livestock meat-like food composition of the present invention contains the above-mentioned plant-derived protein and the above-mentioned powdered cellulose, and is characterized in that the content of livestock meat material is 30% by weight or less.

[0037] The livestock meat material in the present invention means the meat materials of livestock (such as pigs, cows, sheep, goats, horses, etc.), poultry (such as chickens, quails, ducks, geese, crossbred ducks, turkeys, guinea fowls, etc.), deer, wild boars, etc. In addition, the above livestock meat materials include not only so-called meat (muscle) but also tissues generally used in livestock meat processed foods, such as skin, fat, tendon, cartilage, internal organs, and blood.

[0038] ​Even without containing livestock meat materials, the livestock meat-like food composition of the present invention can reproduce an excellent texture similar to that of livestock meat. In order to obtain the merit that even those who do not eat livestock meat for various reasons can eat it, it is preferable to minimize the content of livestock meat materials. For example, the content of livestock meat materials is preferably 20% by weight or less, more preferably 10% by weight or less. Further, it is more preferable not to contain any livestock meat materials (the content of livestock meat materials is 0% by weight). However, in order to keep the cost, supply stability, and quality stability of livestock meat materials constant, it is also possible to contain livestock meat materials as long as it is below a certain level.

[0039] The plant-derived protein and powdered cellulose contained in the livestock meat-like food composition of the present invention preferably have a range of plant-derived protein: powdered cellulose = 60 to 99% by weight: 1 to 40% by weight, more preferably a range of plant-derived protein: powdered cellulose = 70 to 98% by weight: 2 to 30% by weight, and even more preferably a range of plant-derived protein: powdered cellulose = 80 to 95% by weight: 5 to 20% by weight (provided that the total weight of plant-derived protein and powdered cellulose is 100% by weight). By satisfying this range, an excellent texture similar to that of livestock meat can be more exerted, and workability can be improved because of better water retention.

[0040] There are no particular restrictions on other raw materials used in the livestock meat-like food composition of the present invention. Similar to ordinary livestock meat processed foods, other additives can be used according to the required flavor, texture, physical properties, appearance, etc. For example, thickeners such as methyl cellulose, vegetables, animal proteins excluding livestock meat materials (eggs, dairy products, etc.), seasonings, cereal flours including breadcrumbs, starches, dietary fibers, thickening polysaccharides, oils and fats, sugars, salts, spices, coloring agents, preservatives, etc. can be used. Among these, methyl cellulose can give a texture with good elasticity to the livestock meat-like food composition, so it is preferably used in combination.

[0041] As the methyl cellulose contained in such livestock meat-like food compositions, it is preferable to adjust so that the range of powdered cellulose: methyl cellulose is 10 to 90% by weight: 90 to 10% by weight, and the range of powdered cellulose: methyl cellulose is 30 to 90% by weight: 70 to 10% by weight is more preferable, and it is even more preferable that the range of powdered cellulose: methyl cellulose is 50 to 90% by weight: 10 to 50% by weight. By blending methyl cellulose within this range, while exerting the effects of the present invention, it is possible to obtain a more elastic texture similar to that of livestock meat.

[0042] In addition, in the livestock meat-like food composition of the present invention, it is preferable that plant-derived protein is contained in an amount of 30% by weight or more based on the total solid content, more preferably 40% by weight or more, and even more preferably 45% by weight or more. The upper limit is preferably 90% by weight or less, more preferably 80% by weight or less, and even more preferably 70% by weight or less. In the livestock meat-like food composition, in addition to plant-derived protein, by using an appropriate amount of the additives described above, it is possible to reproduce a more livestock meat-like texture and flavor, which is preferable.

[0043] Each of the raw materials of the livestock meat-like food composition of the present invention described above can be kneaded. There are no particular restrictions on the kneading method, but in order to obtain an excellent texture and water retention similar to that of livestock meat, it is particularly preferable to knead so that the powdered cellulose becomes as uniform as possible with the plant-derived protein.

[0044] <Livestock meat-like processed food> The livestock meat-like food composition of the present invention obtained in this way can be molded into various shapes, and by performing heat treatment, a livestock meat-like processed food can be obtained. Such livestock meat-like processed foods include, for example, sausage, hamburger, meatball, pressed ham, chopped ham, salami, nugget, mentcatsu, rolled cabbage, meatloaf, terrine, tsukune, meat bun, dumpling, shumai, formed meat, and the like.

[0045] The meat-like processed food of the present invention is a meat-like food composition containing plant-derived protein and powdered cellulose, and can be commercialized in the same form as conventional meat processed foods except that the content of meat raw materials is 30% by mass or less, and the same manufacturing method can be adopted.

Examples

[0046] Hereinafter, the present invention will be described in detail using examples, but the present invention is not limited to the examples described below.

[0047] (Production Example 1) Hardwood-derived pulp was reacted at 95 °C for 2 hours under the conditions where the pulp concentration was adjusted to 5.5% and the hydrochloric acid concentration was adjusted to 1.2 N. After the reaction was completed, it was neutralized with sodium hydroxide, thoroughly washed with water, and then dried by blowing air at a temperature of 60 °C for about 1 day. The dried sample was mechanically pulverized using a hammer mill (manufactured by Hosokawa Micron Corporation, AP-S type) to obtain powdered cellulose A (average particle diameter 24 μm, average degree of polymerization 170, crystallinity 86%, average fiber length 0.7 mm, powder falling speed 0.37 g / sec, apparent specific gravity 0.47 g / ml, with 3.5% by volume having a particle diameter of 100 μm or more and 0% by volume having a particle diameter of 200 μm or more).

[0048] (Production Example 2) Hardwood-derived pulp was reacted at 95 °C for 2 hours under the conditions where the pulp concentration was adjusted to 5.5% and the hydrochloric acid concentration was adjusted to 0.15 N. After the reaction was completed, it was neutralized with sodium hydroxide, thoroughly washed with water, and then dried by blowing air at a temperature of 60 °C for about 1 day. The dried sample was mechanically pulverized using a hammer mill (manufactured by Hosokawa Micron Corporation, AP-S type) to obtain powdered cellulose B (average particle diameter 36 μm, average degree of polymerization 470, crystallinity 86%, average fiber length 0.7 mm, powder falling speed 0.14 g / sec, apparent specific gravity 0.36 g / ml, with 17.0% by volume having a particle diameter of 100 μm or more, 5.0% by volume having a particle diameter of 200 μm or more, 2.0% by volume having a particle diameter of 300 μm or more, and 0% by volume having a particle diameter of 600 μm or more).

[0049] (Examples 1 to 3, Comparative Example 1) Using the formulation ratio described in Table 1 (total amount 100 g), cold water was added to soy protein (New Fuji Pro SHE, manufactured by Fuji Oil Co., Ltd.) and stirred. After thorough mixing, canola oil was added little by little while stirring to emulsify it, and an emulsion card was obtained. It was packed in a bag and stored in the refrigerator for 3 hours or more to obtain an emulsified soy card. Using the obtained soy card, at the formulation ratio described in Table 2 (total amount 500 g), in an aluminum bowl, the soy card, granular soy protein dissolved in an appropriate amount of water, sautéed onion, shortening, and other materials showing the liquid properties described in Table 2 were added and stirred well. After that, the remaining materials showing the powder properties described in Table 2 were added and stirred well until sticky, to obtain a meat-like food composition. While kneading the obtained meat-like food composition by hand, the state of adhesion to the wall surface of the aluminum bowl and the hand was visually confirmed. The meat-like food composition was divided into 80 g each and molded into a hamburger shape. It was heated on an iron plate at a temperature of 220°C for 1 minute, and after charring both sides of the meat-like food composition 1 in the shape of a hamburger, it was steamed in a convection oven (temperature 85°C / 15 minutes) to obtain meatless hamburgers of Examples 1 to 2 and Comparative Example 1 without a serial number for the meat material. The obtained meatless hamburgers and meat-like food compositions were evaluated as follows.

[0050] <Workability> While kneading the meat-like food composition in an aluminum bowl with a hand wearing a rubber glove, the amount of adhesion to the wall surface of the aluminum bowl and the amount of adhesion to the rubber glove were visually confirmed and judged according to the following criteria. ◎: Due to strong water retention, the meat-like food composition is easy to gather, and the amount of adhesion to the wall surface of the aluminum bowl and the rubber glove is small. 〇: It has water retention, the meat-like food composition is easy to gather, and the adhesion to the wall surface of the aluminum bowl and the rubber glove is suppressed. ×: Due to poor water retention and the meat-like food composition being sticky, adhesion to the wall surface of the aluminum bowl and the rubber glove is observed.

[0051] <Texture of hamburger> The obtained meatless hamburger was tasted by 5 panelists, and the texture was evaluated according to the following criteria, and the average value was calculated. ◎: It has a strong fibrous texture and a firm texture. 〇: It has a fibrous texture and a hamburger-like texture. ×: It has no cohesion and a crispy texture.

[0052] <Flavor of hamburger> The obtained meatless hamburger was tasted by 5 panelists, and the flavor was evaluated according to the following criteria, and the average value was calculated. ◎: The spiciness of spices and the like can be felt more strongly, and the masking effect of the soybean odor is high. 〇: The spiciness of spices and the like can be felt, and there is a masking effect on the soybean odor. ×: The soybean odor can be felt and it is not suitable as livestock meat.

[0053]

Table 1

[0054]

Table 2

Claims

1. A meat-like food composition containing a plant-derived protein and powdered cellulose, wherein the content of meat material is 30% by mass or less and the plant-derived protein is 45% by weight or more, the powdered cellulose has an average degree of polymerization of 100 to 2500, a crystallinity of 60 to 90%, and an apparent specific gravity in the range of 0.1 to 0.6 g / ml, and the plant-derived protein and the powdered cellulose are in the range of plant-derived protein:powdered cellulose = 60 to 99% by weight:1 to 40% by weight, characterized in that it is a meat-like food composition.

2. The meat-like food composition according to claim 1, characterized in that the powdered cellulose satisfies the following conditions (A) to (E). (A) The average particle size is 5 to 75 μm. (B) The powdered cellulose having a particle size of 100 μm or more is in the range of 0 to 45.0% by volume in the cumulative distribution calculated from the particle size distribution. (C) The powdered cellulose having a particle size of 200 μm or more is in the range of 0 to 25.0% by volume in the cumulative distribution calculated from the particle size distribution. (D) The powdered cellulose having a particle size of 300 μm or more is in the range of 0 to 12.0% by volume or less in the cumulative distribution calculated from the particle size distribution. (E) The powdered cellulose having a particle size of 600 μm or more is in the range of 0 to 2.0% by volume or less in the cumulative distribution calculated from the particle size distribution.

3. The meat-like food composition according to any one of claims 1 to 2, further comprising methylcellulose in the range of powdered cellulose:methylcellulose = 50 to 90% by weight:10 to 50% by weight.

4. The meat-like food composition according to any one of claims 1 to 3, characterized in that the plant-derived protein is a soy-derived protein.

5. A meat-like processed food containing the meat-like food composition according to any one of claims 1 to 4.

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