Livestock meat-like food, processed food, and method for producing livestock meat-like food

Abstract

Provided are a livestock meat-like food containing mainly a plant-based raw material and imparted with a livestock meat-like umami, a processed food containing the same, and a method for producing the livestock meat-like food. 【Solution means】A heat-treated livestock meat-like food mainly containing a cell of acetic acid bacteria and a plant-based raw material containing a plant protein, wherein a content of the plant protein in the livestock meat-like food is 5% by mass or more, a mass ratio of the cell to the plant protein is 0.00005 or more, and an aldehyde dehydrogenase specific activity per 1 mg of the cell in a dry state is 0.1 U / mg or less.

Description

Technical Field

[0001] The present invention relates to a livestock meat-like food mainly containing plant-derived raw materials, a processed food containing the same, and a method for producing the livestock meat-like food.

Background Art

[0002] In recent years, in addition to the growing health consciousness, attention has been focused on foods that substitute animal-derived foods with plant-derived raw materials due to the rising prices of livestock products and concerns about environmental problems caused by the breeding of industrial animals. For example, Patent Documents 1 to 3 describe livestock meat-like foods containing plant proteins such as soy protein.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0004] Although Patent Documents 1 to 3 all disclose technologies for improving the texture and flavor of livestock meat-like foods, they do not disclose technologies for imparting a livestock meat-like umami to livestock meat-like foods.

[0005] In view of the above circumstances, an object of the present invention is to provide a livestock meat-like food mainly containing plant-derived raw materials, a processed food containing the same, and a method for producing the livestock meat-like food, to which a livestock meat-like umami is imparted.

Means for Solving the Problems

[0006] In order to achieve the above object, the present inventors have intensively studied meat-like foods. The present inventors have found that by sufficiently heating the cells of acetic acid bacteria and vegetable protein, a meat-like richness can be imparted to the meat-like food. Furthermore, through repeated examinations of the conditions for vegetable protein, the cells of acetic acid bacteria, etc. for imparting the meat-like richness, the present invention has been completed.

[0007] The present invention relates to, for example, each of the following inventions. (1) A heat-treated meat-like food, mainly containing cells of acetic acid bacteria and a vegetable raw material containing vegetable protein, the content of the vegetable protein in the meat-like food is 5% by mass or more, the mass ratio of the cells to the vegetable protein is 0.00005 or more, the aldehyde dehydrogenase specific activity per 1 mg of the cells in the dry state is 0.1 U / mg or less, A meat-like food. (2) The vegetable protein contains at least one selected from soybean protein, pea protein, and almond protein, The meat-like food according to (1). (3) A processed food containing the meat-like food according to (1) or (2), A processed food. (4) A heating step of heating a raw material composition mainly containing cells of acetic acid bacteria and a vegetable raw material containing vegetable protein to prepare a meat-like food, the content of the vegetable protein in the meat-like food is 5% by mass or more, the mass ratio of the cells to the vegetable protein is 0.00005 or more, the aldehyde dehydrogenase specific activity per 1 mg of the cells in the dry state is 0.1 U / mg or less, A method for producing a meat-like food. (5) The heating temperature in the heating step is 80°C or higher, The method for producing a meat-like food according to (4). (6) The raw material composition contains viable bacteria as the bacterial cells. The method for producing a livestock meat-like food according to (4) or (5). (7) Before the heating step, the method further includes a mixing step of mixing the bacterial cells and the plant-based raw material to prepare the raw material composition. The method for producing a livestock meat-like food according to (4) or (5). [Advantages of the Invention]

[0008] According to the present invention, it is possible to provide a livestock meat-like food mainly containing a plant-based raw material, to which a livestock meat-like umami is imparted, a processed food containing the same, and a method for producing a livestock meat-like food. [Embodiments for Carrying out the Invention]

[0009] Hereinafter, the present invention will be described in detail. In the present invention, the expression "content of B in A" refers to the ratio of the mass of B in A when the mass of A is 100%, and it may be a theoretical value or an analytical value.

[0010] [Livestock Meat-like Food] The livestock meat-like food of the present invention is a heat-treated livestock meat-like food mainly containing acetic acid bacterial cells and a plant-based raw material containing plant protein. In the present invention, "the livestock meat-like food mainly contains acetic acid bacterial cells and a plant-based raw material" means that the total content of acetic acid bacterial cells and the plant-based raw material in the livestock meat-like food is 90% by mass or more, preferably 95% by mass or more, more preferably 99% by mass or more, and still more preferably 100% by mass. In the present invention, by containing a predetermined amount of plant protein and acetic acid bacterial cells and performing heat treatment so as to sufficiently reduce the activity of aldehyde dehydrogenase of acetic acid bacteria, it is possible to obtain a livestock meat-like food to which a livestock meat-like umami is imparted while mainly using a plant-based raw material. The shape of the livestock meat-like food in the present invention is not particularly limited, and it can take the form of a block, minced meat, fillet, etc. The livestock meat-like food of the present invention may be used for other foods as described later, or may be packed in a container as it is.

[0011] <Vegetable raw material> In the present invention, the vegetable raw material refers to a raw material derived from plants.

[0012] <Vegetable protein> In the present invention, the vegetable protein refers to a protein derived from plants. Examples of the vegetable protein include soybean protein, pea protein, kidney bean protein, chickpea protein, adzuki bean protein, wheat protein, oat protein, rice protein, and proteins extracted from seeds (nuts). Among these, the vegetable protein in the present invention preferably contains at least one selected from soybean protein, pea protein, and almond protein because it easily imparts a meaty umami in cooperation with the cells of acetic acid bacteria and is also easily available.

[0013] <Content of vegetable protein in meat-like food> The content of vegetable protein in the meat-like food of the present invention is 5% by mass or more. By heat-treating such a content of vegetable protein with the cells of acetic acid bacteria, it is considered that the vegetable protein and the cells of acetic acid bacteria cooperate during the heating process to produce a complex taste, resulting in a meaty umami. From the viewpoint of more effectively imparting the meaty umami, the lower limit of the content of vegetable protein is preferably 10% by mass or more, more preferably 20% by mass or more. Also, the upper limit of the content of vegetable protein can be appropriately set in consideration of the mass ratio with the cells of acetic acid bacteria, etc., but is preferably 90% by mass or less, more preferably 80% by mass or less.

[0014] <Content of bean-derived protein in vegetable protein> In the present invention, the content of bean-derived protein in the vegetable protein is preferably 50% by mass or more. The bean-derived protein is not particularly limited, and examples thereof include soybean protein, pea protein, kidney bean protein, chickpea protein, adzuki bean protein, and the like. When the vegetable protein contains multiple types of bean-derived proteins, the content of the bean-derived protein in the vegetable protein is defined as the proportion occupied by the total mass of the multiple types of bean-derived proteins when the mass of the vegetable protein is 100%. Since the bean-derived protein has a deep umami among vegetable proteins, by setting the content of the bean-derived protein in the vegetable protein to 50% by mass or more, umami similar to that of livestock meat is likely to be produced by the action of the cells of acetic acid bacteria. From the viewpoint of more effectively obtaining the above-described effects, the content of the bean-derived protein in the vegetable protein is more preferably 80% by mass or more, and may be 100% by mass.

[0015] <Acetic acid bacteria> Acetic acid bacteria are a general term for microorganisms that grow using sugars or sugar alcohols and oxidize ethanol to produce acetic acid. The acetic acid bacteria in the present invention may be any acetic acid bacteria commonly used in the field of food production. For example, acetic acid bacteria selected from the genera Gluconacetobacter ( Gluconacetobacter ), Acetobacter ( Acetobacter ), Gluconobacter ( Gluconobacter ), Komagataeibacter ( Komagataeibacter ), and Novacetimonas ( Novacetimonas ) are exemplified, and acetic acid bacteria of the genus Gluconacetobacter ( Gluconacetobacter ) are particularly preferred. The acetic acid bacteria of the genus Gluconacetobacter are not particularly limited, and examples thereof include Gluconacetobacter hansenii , Gluconacetobacter liquefaciens , and the like. In addition, the cells of acetic acid bacteria contained in the livestock meat-like food of the present invention are heat-treated, and may be dead cells or live cells as long as they satisfy the conditions of the aldehyde dehydrogenase specific activity described below.

[0016] <Mass ratio of acetic acid bacteria cells to vegetable protein> In the present invention, the mass ratio of the acetic acid bacteria cells to the plant protein is 0.00005 or more. By heat-treating the acetic acid bacteria cells and the plant protein prepared to have such a mass ratio, it is considered that the action of the plant protein and the acetic acid bacteria cells can produce a savory flavor similar to that of livestock meat. Further, from the viewpoint of more effectively imparting a savory flavor similar to that of livestock meat to the livestock meat-like food, the lower limit of the mass ratio of the acetic acid bacteria cells to the plant protein is preferably 0.0001 or more, more preferably 0.0002 or more. The upper limit of the mass ratio of the acetic acid bacteria cells to the plant protein is not particularly limited, but from the viewpoints of suppressing off-flavors and cost increases due to excessive addition of the acetic acid bacteria cells, it is preferably 0.01 or less, more preferably 0.005 or less. The mass ratio can be calculated as the ratio of the content of the acetic acid bacteria cells to the content of the plant protein (content of the acetic acid bacteria cells / content of the plant protein) in the livestock meat-like food.

[0017] <Content of acetic acid bacteria cells> In the livestock meat-like food of the present invention, the content of the acetic acid bacteria cells is not particularly limited as long as the above-mentioned mass ratio is satisfied. For example, it is 0.001% by mass or more, preferably 0.002% by mass or more, and for example, 0.2% by mass or less, preferably 0.1% by mass or less.

[0018] <Specific activity of aldehyde dehydrogenase per 1 mg of dried cells> In the livestock meat-like food of the present invention, the acetic acid bacteria cells are heat-treated together with the plant protein. When the acetic acid bacteria cells are heat-treated, the aldehyde dehydrogenase contained in the acetic acid bacteria is also denatured and its activity decreases. In the present invention, due to the heat treatment of the acetic acid bacteria, the specific activity of aldehyde dehydrogenase per 1 mg of dried cells is 0.1 U / mg or less, preferably 0.0 U / mg. In the following description, aldehyde dehydrogenase is also referred to as ALDH (Aldehyde dehydrogenase).

[0019] <Method for measuring the specific activity of aldehyde dehydrogenase per 1 mg of dried cells> The aldehyde dehydrogenase (ALDH) specific activity in the present invention is measured as follows. (1) Measurement of standard curve (i) Six 2.0 mL microtubes are prepared by combining 0.5 mL of McIlvaine buffer (pH 4) and 0.3 mL of pure water. (ii) Using the 100 mM potassium ferrocyanide solution and the 100 mM potassium ferricyanide solution, add them to the mixed solutions prepared in (i) as shown in Table 1 below to prepare two samples of potassium ferrocyanide standard solutions with concentrations of 0 mM, 2.0 mM, and 4.0 mM each.

Table 1

[0020] (2) Measurement of ALDH activity (i) Add 0.5 mL of McIlvaine buffer (pH 4), 0.2 mL of 100 mM acetaldehyde solution, and 0.1 mL of a diluted solution of dried acetic acid bacteria cells (0.1 mg / mL) to a 2.0 mL microtube, and preheat it in a heat block set at 35 °C for 5 minutes. (ii) Add 0.1 mL of 100 mM potassium ferricyanide solution and react at 35 °C for 20 minutes. (iii) Immediately after the reaction, add 0.5 mL of DuPanol solution (prepared by adding pure water to 0.5 g of ferric sulfate, 0.3 g of sodium dodecyl sulfate, and 9.5 mL of 85% phosphoric acid to make 100 mL) to stop the reaction. (iv) Add 0.4 mL of the liquid from (iii) to a 2.0 mL microtube containing 1.0 mL of pure water, and leave it at room temperature for 20 minutes. (v) Measure the absorbance at 660 nm using a spectrophotometer UV-2450 (Shimadzu Corporation).

[0021] (3) Calculation of ALDH specific activity Define the amount of enzyme that oxidizes 1 μmol of substrate (aldehyde) per minute at 35 °C as 1 U. Using 0.1 mL of the bacterial cell liquid, measure the activity in a 20-minute reaction. When the measured absorbance value at 660 nm is A and the slope of the standard curve is d, the ALDH activity (U / mL) is represented by the following formula (1). ALDH activity (U / mL) = (A / d × 0.1 / 0.9) × (0.9 / 1000) × 1000 × (1 / 20) × (1 / 0.1) ···(1) In formula (1), (A / d × 0.1 / 0.9) represents the product concentration (mM) in the reaction solution (0.9 mL). Multiply this by (0.9 / 1000) to convert it to the amount of product (mmol). Further multiply this by 1000 to convert it to the amount of product (μmol). Further multiply this by 1 / 20 to convert it to per minute. Further multiply this by 1 / 0.1 to convert it to per 1 mL. From formula (1), the following formula (2) is obtained. ALDH activity (U / mL) = A / d / 20 ···(2) Calculate the specific activity, which is the activity per 1 mg of the dried bacterial cells, from formula (2). Since the concentration of the bacterial cell liquid is 0.1 mg / mL and the content of the dried bacterial cells in the bacterial cell liquid is 67% by mass, the calculation formula for the ALDH specific activity per 1 mg of the acetic acid bacterial cells in the dry state (drycell) is represented by the following formula (3). ALDH specific activity (U / mg-drycell) = A / d / 20 / 0.1 / 0.67 = A / d / 2 / 0.67 ···(3)

[0022] <Other plant-based raw materials> The meat-like food of the present invention may contain one or more other plant-based raw materials as long as the effects of the present invention are not impaired. Such plant-based raw materials include, for example, vegetable oils, starches, thickening polysaccharides other than starches, other carbohydrates, seasonings, bacteriostatic agents, pH adjusters, preservatives, antioxidants, spices, flavorings, coloring agents, etc. Examples of vegetable oils include rapeseed oil, corn oil, soybean oil, olive oil, safflower oil, sunflower oil, sesame oil, palm oil, linseed oil, etc. Examples of starches include unprocessed starches (such as wheat starch, rice starch, corn starch, tapioca starch, potato starch, etc.), processed starches (such as hydroxypropyl starch, acetylated oxidized starch, sodium octenyl succinate starch, acetic acid starch, oxidized starch, hydroxypropylated phosphate cross-linked starch, phosphorylated starch, etc.). Examples of thickening polysaccharides other than starches include xanthan gum, gellan gum, carrageenan, locust bean gum, tara gum, guar gum, gum arabic, tamarind gum, psyllium seed gum, cellulose derivatives, pectin, curdlan, pullulan, mannan, agar, etc. Examples of other carbohydrates include monosaccharides (such as glucose), disaccharides (such as sugar), oligosaccharides, fructose-glucose syrup, sugar ethanol, etc. Examples of seasonings include salt, soy sauce, amino acids, acetic acid, etc.

[0023] <Processed food containing meat-like food> In the present invention, a processed food containing the above meat-like food can be provided. Such processed foods include, for example, hamburgers, meatballs, minced meat, dumplings, shumai, omelets, curries, stews, sauces (such as pasta sauces like meat sauce, tomato sauce, cream sauce, etc.), sausages, deep-fried formed foods, breaded cutlets, formed hams, stir-fried foods, boiled foods, noodles, and other processed foods containing meat.

[0024] <Method for producing meat-like food> In the present invention, a method for manufacturing a livestock meat-like food includes a heating step of heating a raw material composition mainly containing cells of acetic acid bacteria and a plant-based raw material containing plant protein to prepare the livestock meat-like food. Further, the manufacturing method may include a mixing step of mixing the cells of acetic acid bacteria and the plant-based raw material containing plant protein before the heating step to prepare the raw material composition. Hereinafter, each step will be described.

[0025] <Mixing step> For the mixing in this step, a stirrer such as a mixer or a homogenizer can be used. In this step, the blending amounts of the raw materials in the raw material composition are set so that the content of plant protein in the livestock meat-like food after production is 5% by mass or more, and the mass ratio of the cells to the plant protein in the livestock meat-like food is 0.00005 or more. Further, after the mixing step, the raw material composition may be formed as necessary. Note that when using a device such as an extruder that performs mixing and heating simultaneously, the mixing step may not be performed.

[0026] <Heating step> The heating method in this step is not particularly limited, and can be appropriately selected from known heating methods such as heating by simmering, heating by a steam convection oven, heating by an oven, microwave heating, electric heating, and heating by an extruder. The heating temperature in this step is a temperature at which the above aldehyde dehydrogenase specific activity can be reduced to 0.1 U / mg or less. Specifically, the heating temperature is preferably 80°C or higher, more preferably 85°C or higher. Also, the upper limit of the heating temperature may be set within the range of general heating temperatures in food manufacturing, preferably 200°C or lower, more preferably 180°C or lower. Further, the heating time may also be set according to the heating temperature so that the aldehyde dehydrogenase specific activity can be reduced to 0.1 U / mg or less. For example, it is preferably 5 minutes or more, more preferably 10 minutes or more, and preferably 90 minutes or less, more preferably 60 minutes or less.

[0027] <Cells of acetic acid bacteria> The raw material composition preferably contains viable cells as the cells of acetic acid bacteria. By including viable cells of acetic acid bacteria in the raw material composition before heating, as shown in the examples described below, it is possible to reduce the eggy flavor characteristic of vegetable proteins. This is presumably because enzymes such as aldehyde dehydrogenase contained in the viable cells act on the vegetable proteins. Here, the eggy flavor refers to the eggy flavor accompanied by the fishy odor characteristic of vegetable proteins. In addition, since proteins derived from beans such as soybeans are particularly likely to have a strong characteristic eggy flavor, when the content of bean-derived proteins in vegetable proteins is 50% by mass or more, it is particularly preferable for the raw material composition to contain viable cells. Further, when the raw material composition contains viable cells, it particularly preferably includes a mixing step. Thereby, viable cells of acetic acid bacteria are more likely to act on vegetable proteins during the mixing process, and the effect of reducing the eggy flavor can be exerted more effectively.

[0028] <Retention Step of Viable Cells and Vegetable Protein> When the raw material composition contains viable cells, it preferably includes a retention step of retaining viable cells and vegetable protein in the same container for 1 minute or more before the heating step. The "retention of viable cells and vegetable protein" as referred to here means accommodating and retaining viable cells and vegetable protein in the same container, and other raw materials may be accommodated in the container. The retention step may include the above-described mixing step, or in addition to or instead of the mixing step, may include a step of allowing viable cells and vegetable protein to stand still in the same container. Further, in the retention step, viable cells and vegetable protein may be integrally transferred to another container. By providing the retention step, the time for viable cells of acetic acid bacteria to act on vegetable proteins can be ensured, and the effect of reducing the eggy flavor by viable cells of acetic acid bacteria can be enhanced. The temperature in the retention step is not particularly limited, but is preferably a temperature at which viable cells do not die and the raw materials do not deteriorate, for example, 40°C or lower, more preferably 20°C or lower. The retention time is the time from the timing when the cells and vegetable protein are added to the same container until before the heating in the heating step, preferably 1 minute or more as described above, more preferably 5 minutes or more.

[0029] <Action and Effect of the Present Invention> As described above, according to the present invention, by heat-treating a plant-based raw material such that it contains 5% by mass or more of plant protein, the mass ratio of the bacterial cells to the plant protein is 0.00005 or more, and the aldehyde dehydrogenase specific activity is 0.1 U / mg or less, a meat-like food having a meaty umami while mainly consisting of the plant-based raw material can be obtained. Furthermore, since the bacterial cells before heating contain live bacteria, the beany flavor peculiar to plant protein can be reduced. As a result, a meat-like food having a taste closer to that of real meat can be obtained.

[0030] Hereinafter, the present invention will be specifically described based on Examples and Comparative Examples. Note that the present invention is not limited thereto.

Examples

[0031] <Production of meat-like food> First, the raw materials shown in the formulation tables of Tables 2 and 3 were mixed to prepare samples of raw material compositions for producing meat-like foods.

[0032] For the raw material composition samples of Examples 1 to 9, as shown in Table 2, acetic acid bacteria of the genus Gluconacetobacter were used, and the formulation was such that the content of plant protein in the meat-like food was 5% by mass or more and the mass ratio of the bacterial cells to the plant protein was 0.00005 or more. Regarding the raw materials shown in Table 2, "bacterial cells A" was a bacterial cell-containing composition containing live bacteria of acetic acid bacteria of the genus Gluconacetobacter containing alcohol dehydrogenase (ADH1B) and aldehyde dehydrogenase (ALDH2). The content of acetic acid bacterial cells in the dry state in bacterial cells A was 67% by mass. The soy protein powder was assumed to contain 86.3% by mass of soy protein. The pea protein powder was assumed to contain 21.7% by mass of pea protein. The almond protein powder was assumed to contain 44.4% by mass of almond protein.

[0033]

Table 2

[0034] Referring to Table 2, the sample of Comparative Example 1 had the same formulation as the sample of Example 1 except that it did not contain bacterial cells A. The sample of Comparative Example 2 had the same formulation as the sample of Example 1 except that, instead of the above-mentioned "bacterial cells A", it contained "bacterial cells B" that did not contain acetic acid bacteria. Bacterial cells B were a bacterial cell-containing composition containing viable cells of Lactobacillus plantarum ( Lactiplantibacillus plantarum ), which is a kind of lactic acid bacterium belonging to the genus Lactobacillus. The content of the dried lactic acid bacterium cells in bacterial cells B was 90% by mass. The sample of Comparative Example 4 had the same formulation as the sample of Example 9 except that it did not contain bacterial cells A.

[0035] The samples of Examples 10 to 12 had the same formulation as the sample of Example 1 except that heat-killed bacterial cells A obtained by heating bacterial cells A were used instead of the bacterial cells A in the samples. Specifically, referring to Table 3, the sample of Example 11 used bacterial cells obtained by heating bacterial cells A at 80°C for 30 minutes. The sample of Example 12 used bacterial cells obtained by heating bacterial cells A at 90°C for 10 minutes. The sample of Example 13 used bacterial cells obtained by heating bacterial cells A at 90°C for 30 minutes.

[0036]

Table 3

[0037] Subsequently, the samples of the raw material compositions of Examples 1 to 12 and Comparative Examples 1 to 4 were heated under the heating conditions shown in Tables 4 and 5. The holding time from the start of mixing the raw materials to heating was set to about 30 minutes. Also, the heating times shown in Tables 4 and 5 were the set temperatures of the heating device. For the samples heated by decocting, a heat-resistant bag containing the raw material composition and sealed was heated by decocting. For heating in an oven, the raw material composition was placed on a tray in the oven and heated. As a result, samples of meat-like foods of Examples 1 to 12 and Comparative Examples 1 to 4 were prepared.

[0038]

Table 4

[0039]

Table 5

[0040] Based on the compounding amounts shown in Tables 2 and 3, the content of vegetable protein, the content of acetic acid bacteria cells, and the mass ratio of acetic acid bacteria cells to vegetable protein (content of acetic acid bacteria cells / content of vegetable protein) in each livestock meat-like food sample were calculated. The results are shown in Tables 4 and 5. For the samples of Examples 1 to 8, 10 to 12 and Comparative Examples 1 to 3 that were sealed and heated by infusion, these values were calculated assuming the compounding amount and content were the same. For the samples of Example 9 and Comparative Example 4 heated by an oven, since the moisture decreased due to heating, the content of vegetable protein and cells was calculated by multiplying the compounding amount of vegetable protein and cells by the ratio of the mass before heating to the mass after heating, respectively.

[0041] <Evaluation of Aldehyde Dehydrogenase (ALDH) Specific Activity> Live acetic acid bacteria-containing cells A were heated under different heating conditions, and the ALDH specific activity per 1 mg of dry cells was measured. First, cells A were mixed with pure water to prepare a cell liquid with a concentration of 0.1 mg / mL. The cell content of cells A in the dry state in the cell liquid was 67% by mass. The prepared cell liquid was dispensed 0.1 mL each into six microtubes and heated by infusion under different heating conditions (60°C for 30 minutes, 70°C for 30 minutes, 80°C for 30 minutes, 90°C for 10 minutes, 90°C for 30 minutes). Note that one tube of the cell liquid was left unheated. Using the cell liquid after heat treatment, the ALDH activity was measured according to the method described in the section of the above-mentioned "Method for Measuring Aldehyde Dehydrogenase Specific Activity per 1 mg of Dry Cells", and the ALDH specific activity was calculated based on the above formula (3). The results are shown in Table 6.

[0042]

Table 6

[0043] As shown in Table 6, the ALDH specific activity of the samples obtained by heating Bacterium A at 80°C or higher was 0 U / mg in all cases. On the other hand, the ALDH specific activity of the samples that were not heated, heated at 60°C for 30 minutes, or heated at 70°C for 30 minutes was more than 0.1 U / mg in all cases. From these results, it was shown that the ALDH specific activity in the meat-like food samples heated under the heating conditions employed in Examples 1 to 12 was 0.1 U / mg or less.

[0044] <Sensory evaluation> Three or more trained panelists ate each sample and scored the umami and eggy flavor (fishiness) felt when eating each sample based on the scoring criteria shown below. In the evaluation, the sample of Comparative Example 1 that did not contain cells of acetic acid bacteria and was not heat-treated was set as the lowest score (1 point), and a five-point evaluation (highest score: 5 points) was used with a level equivalent to that of real meat. For each sample, the average score of all panelists was calculated. The results are shown in Tables 4 and 5.

[0045] (Scoring criteria for umami of meat-like flavor) 5 points: The umami of meat-like flavor is very prominent and highly preferable. 4 points: The umami of meat-like flavor is prominent and preferable. 3 points: The umami of meat-like flavor is sufficiently imparted. 2 points: Some umami of meat-like flavor is imparted. 1 point: No umami of meat-like flavor is felt. (Scoring criteria for eggy flavor) 5 points: No eggy flavor is felt at all and it is highly preferable. 4 points: The eggy flavor is sufficiently reduced and it is preferable. 3 points: The eggy flavor is reduced. 2 points: The eggy flavor is reduced to an acceptable level. 1 point: The eggy flavor is strongly felt and it is not preferable.

[0046] First, the evaluation results regarding the umami of livestock meat-like will be described. As shown in Tables 4 and 5, all the samples of Examples 1 to 12 were imparted with the umami of livestock meat-like, and the score for the umami of livestock meat-like was 2.4 points or more. On the other hand, all the samples of Comparative Examples 1 to 4 hardly felt the umami of livestock meat-like, and the score for umami was smaller than that of the samples of Examples 1 to 12. In particular, the samples of Comparative Examples 1, 2, and 4 that did not contain acetic acid bacteria had a score for umami of less than 2.0 points and hardly felt umami.

[0047] More specifically, when comparing Examples 1 to 4 and Comparative Example 3 with different heating conditions, it was found that the higher the heating temperature and the longer the heating time, the higher the score for the umami of livestock meat-like tended to be. Thus, in addition to setting the content of plant-based protein in the livestock meat-like food to 5% by mass or more and the mass ratio of the bacterial cells to the plant-based protein to 0.00005 or more, it was found that by performing a heat treatment at 80°C or higher such that the aldehyde dehydrogenase specific activity becomes 0.1 U / mg or less, the umami of livestock meat-like can be imparted.

[0048] Also, when comparing Examples 4 to 6 in which the content of acetic acid bacteria and the mass ratio of the bacterial cells to the plant-based protein were different and other conditions were the same, it was found that the higher the mass ratio of the bacterial cells to the plant-based protein, the higher the score for the umami of livestock meat-like tended to be. From this, it was found that the mass ratio of the acetic acid bacteria cells to the plant-based protein is related to the imparting of the umami of livestock meat-like, and it was found that the umami of livestock meat-like can be effectively imparted by increasing the mass ratio.

[0049] Also, regarding the plant-based protein, it was found that the umami of livestock meat-like was sufficiently imparted to the samples of Examples 7 and 8 using pea protein and almond protein instead of soy protein, and to the sample of Example 9 using other raw materials in addition to soy protein powder and acetic acid bacteria cells. Also, it was found that the umami of livestock meat-like was imparted to the samples of Examples 10 to 12 in which heat treatment was performed after blending dead bacteria.

[0050] Next, the evaluation results regarding the eggy flavor will be described. As shown in Table 4, the samples of Examples 1 to 9 and Comparative Example 3 containing live bacteria had a score of 2.5 or more regarding the eggy flavor, and the eggy flavor was reduced. On the other hand, the samples of Comparative Examples 1, 2, and 4 that did not contain the cells of acetic acid bacteria all had a score of less than 2.0 regarding the eggy flavor. Meanwhile, the samples of Examples 10 to 12 containing dead bacteria had a score of 2.0 or less regarding the eggy flavor. From these results, it was found that by heating the raw material composition containing live acetic acid bacteria, the eggy flavor peculiar to vegetable proteins in meat-like foods can be reduced.

Claims

1. A heat - treated livestock - like food, mainly containing acetic acid bacteria cells and a plant - based raw material containing plant protein, wherein the content of the plant protein in the livestock - like food is 10% by mass or more and 36% by mass or less, the mass ratio of the cells to the plant protein is 0.0001 or more and 0.0031 or less, and the aldehyde dehydrogenase specific activity per 1 mg of the cells in the dry state is 0.1 U / mg or less. Livestock - like food.

2. The plant protein includes at least one selected from soybean protein, pea protein, and almond protein. The livestock - like food according to Claim 1.

3. A processed food containing the livestock - like food according to Claim 1 or 2. Processed food.

4. A method for manufacturing a livestock - like food, including a heating step of heating a raw material composition mainly containing acetic acid bacteria cells and a plant - based raw material containing plant protein to prepare the livestock - like food, wherein the content of the plant protein in the livestock - like food is 10% by mass or more and 36% by mass or less, the mass ratio of the cells to the plant protein is 0.0001 or more and 0.0031 or less, and the aldehyde dehydrogenase specific activity per 1 mg of the cells in the dry state is 0.1 U / mg or less. Method for manufacturing a livestock - like food.

5. The heating temperature in the heating step is 80°C or higher. The method for manufacturing a livestock - like food according to Claim 4.

6. The raw material composition contains live bacteria as the cells. The method for manufacturing a livestock - like food according to Claim 4 or 5.

7. Before the heating step, the method further includes a mixing step of mixing the cells and the plant - based raw material to prepare the raw material composition. The method for manufacturing a livestock - like food according to Claim 4 or 5.

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