Dry sausage-like food and its manufacturing method

Abstract

To provide a dried sausage-like food having an improved texture and a production method thereof.SOLUTION: A dried sausage-like food is obtained using a soybean or a soybean processed product as a raw material and has a breaking stress of 45000 to 600000 Pa.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a dry sausage-like food product and a method for producing the same. [Background technology]

[0002] The use of plant-based meat alternatives is considered one solution to achieving the Sustainable Development Goals (SDGs) adopted by the United Nations in 2015. Using plant-based meat alternatives instead of animal meat is expected to eliminate hunger from the world, reduce environmental impact, and lead to the realization of sustainable food production.

[0003] However, when attempting to prepare dry sausage-like foods using plant-derived meat substitutes, for example, the general method of using commercially available granular vegetable protein has the problem that the texture is dry compared to dry sausages prepared using animal meat.

[0004] As an attempt to solve such problems, for example, Patent Document 1 discloses dry sausages that are less oily and have a good bite.

[0005] However, there is still a demand for dry sausage-like foods with improved texture and methods for producing the same. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Laid-Open No. 2011-160666 Summary of the Invention

[0007] The present invention provides a dry sausage-like food product with improved texture and a method for producing the same.

[0008] The present inventors have found that a better texture can be obtained in dry sausage-like foods using soybeans or processed soybeans as ingredients by adjusting the breaking stress to 45,000 to 600,000 Pa. The present inventors have also discovered a method for producing a dry sausage-like food having a good texture, the method comprising the steps of: (a) preparing a soybean emulsion; (b) mixing the soybean emulsion obtained in step (a) with granular soy protein to prepare a food material mixture; (c) filling a casing with the food material mixture obtained in step (b); and (d) heat-treating the food material mixture filled in the casing in step (c). The present invention is based on these findings.

[0009] The present invention includes the following inventions. (1) A dry sausage-like food product using soybeans or soybean processed products as a raw material, having a breaking stress of 45,000 to 600,000 Pa. (2) The dry sausage-like food according to (1), which does not contain animal meat. (3) A dry sausage-like food according to (1) or (2), wherein the raw materials are soybean emulsion and granular soybean protein. (4) The dry sausage-like food according to (3), wherein the blending ratio of the soybean emulsion and the granular soy protein is 80-95:20-5 relative to the total amount of the soybean emulsion and the granular soy protein. (5) The dry sausage-like food according to (3) or (4), wherein the major axis of the granular soy protein is 3 to 13 mm. (6) The dry sausage-like food according to any one of (3) to (5), wherein the soybean emulsion comprises powdered soybean protein, water, and vegetable oil. (7) The dry sausage-like food according to any one of (1) to (6), which has a breaking stress of 100,000 to 550,000 Pa. (8) The dry sausage-like food according to any one of (1) to (7), having a water activity value of 0.750 to 0.880. (9) The dry sausage-like food according to any one of (1) to (8), further comprising a sugar. (10) The dry sausage-like food according to (9), wherein the sugar is white sugar and / or trehalose. (11) The dry sausage-like food according to (9) or (10), wherein the sugar content is 3.0 to 18.0% by mass based on the total amount of the dry sausage-like food. (12) A method for producing a dry sausage-like food product, comprising: (a) preparing a soybean emulsion; (b) mixing the soybean emulsion obtained in step (a) and the granular soy protein to prepare a food raw material mixture; (c) stuffing the food ingredient mixture obtained in step (b) into a casing; and (d) heat-treating the food material mixture filled into the casing in step (c); A method for producing a dry sausage-like food product comprising: (13) The method according to (12), wherein step (a) comprises mixing powdered soy protein, water, and vegetable oil to prepare a soybean emulsion. (14) A manufacturing method according to (12) or (13), wherein the blending ratio of the soybean emulsion obtained in step (a) and the granular soy protein in step (b) is 80-95:20-5 relative to the total amount of the soybean emulsion and the granular soy protein obtained in step (a). (15) The method according to any one of (12) to (14), wherein in step (b), the major axis of the granular soy protein before mixing is 3 to 13 mm. (16) The method according to any one of (12) to (15), wherein in step (b), a sugar is further mixed to prepare a food raw material mixture. (17) The method according to (16), wherein the sugar is sucrose and / or trehalose. (18) The dry sausage-like food according to (16) or (17), wherein the amount of the sugars blended is 1.5 to 10.0% by mass relative to the total amount of the food raw material mixture obtained in step (b). (19) The method according to any one of (12) to (18), wherein the step of heat-treating the food raw material mixture in step (d) comprises a step of drying the mixture.

[0010] According to the present invention, a dry sausage-like food product having an improved texture and a method for producing the same are provided.

[0011] The dry sausage-like food of the present invention uses soybeans or processed soybeans as a raw material and is characterized by a breaking stress of 45,000 to 600,000 Pa. According to the present invention, it is also possible to obtain a dry sausage-like food with a pleasant taste in which the bitterness specific to soybeans is masked.

[0012] The production method of the present invention is characterized by comprising the steps of (a) preparing a soybean emulsion, (b) mixing the soybean emulsion obtained in step (a) with granular soy protein to prepare a food material mixture, (c) filling a casing with the food material mixture obtained in step (b), and (d) heat-treating the food material mixture filled in the casing in step (c).By using the production method of the present invention, it is also possible to produce a dry sausage-like food product with a pleasant taste in which the bitterness characteristic of soybeans is masked.

[0013] Generally, sausage refers to a product made primarily from animal meat, such as meat or fish, that has been seasoned, kneaded, molded, and then cooked. Among sausages, dry sausages, such as dry sausage, semi-dry sausage, salami sausage, and soft salami sausage, are manufactured to withstand relatively long storage periods and are specified by the Japan Agricultural Standards for their moisture content. For example, dry sausage and salami sausage are required to have a moisture content of 35% or less, while semi-dry sausage and soft salami sausage are required to have a moisture content of 55% or less.

[0014] The dry sausage-like food of the present invention is a food that uses soybeans or processed soybeans as the main ingredient and has a texture, taste, etc. similar to those of dry sausages prepared using animal meat as the main ingredient.

[0015] The dry sausage-like food product of the present invention may contain a certain amount of animal meat or may be free of animal meat. The animal meat may be any edible meat suitable for human consumption, and may be non-fat extracted, non-dried, fresh meat, fresh meat products, fresh meat by-products, and mixtures thereof. According to a preferred embodiment of the present invention, the dry sausage-like food product of the present invention is free of animal meat.

[0016] The breaking stress (Pa) in the present invention refers to the force (stress) with which a sample pushes back a load when it breaks due to compression. Specifically, this breaking stress (Pa) is the average value of the breaking stresses measured at approximately the center of the upper surface of a dry sausage-like food product having a product temperature of 25±1°C and a diameter of 10 mm and a height of 10 mm, placed on a measurement table as a measurement sample, using a creep meter (RE2-33005S, manufactured by Yamaden Co., Ltd.) with a wedge-shaped plunger of 30 mm wide x 25 mm long and 30° angle, a load cell of 200 N, and a compression (measurement) speed of 1 mm / sec.

[0017] The breaking stress of the dry sausage-like food of the present invention is 45,000 to 600,000 Pa, preferably 100,000 to 550,000 Pa, more preferably 120,000 to 400,000 Pa, and even more preferably 200,000 to 350,000 Pa.

[0018] Soybeans in the present invention may be of various types and shapes, for example, small, medium, or large shapes, and various colors (yellow, white, black, green). Examples of soybeans in the present invention include, but are not limited to, Tsurumusume, Yuzuru, Toyomusume, Toyokomachi, Kariyutaka, Toyomare, Yukihomare, Miyagishirome, Tachinagaha, Ootsuru, Tamahomare, Chuseihiguro, Suzuhime, Suzumaru, Yukishizuka, Suzunooto, Elstar, Kosuzu, Suzukomachi, Suzuotome, Osuzu, Okushirome, Suzukari, Tanrei, Osodenomai, Fukuibuki, Ryuho, and others. Some of the varieties include U, Suzuyutaka, Tomoyutaka, Tachiyutaka, Tamaurara, Hatayutaka, Ayakogane, Otofuke Osode, Aomarukun, Hoen, Nakasennari, Suzukogane, Enrei, Ginrei, Nishimusume, Akishirome, Fukuyutaka, Murayutaka, Sachiyutaka, Kitamusume, Sayanami, Tamamasari, Tokachikuro, Iwaikuro, Tamadaikoku, Yumeminori, Tambaguro, Akitamidori, Kiyomidori, Hayahikari and Ichihime.

[0019] The soybean processed product in the present invention refers to soybeans that have been subjected to processes such as soaking, heating, defatting, and crushing, or to mixing with various ingredients such as seasonings, etc. The soybean processed product in the present invention can be used in various dishes as a meat substitute.

[0020] Generally, soy protein is a general term for soy protein products processed from defatted soybeans or defatted soybeans as a starting material. The granular soy protein of the present invention is a soy protein product obtained by processing defatted soybeans as a starting material, and is granulated by extrusion molding or steam granulation using defatted soybean flour as a starting material. Granular soy protein may be produced by a known method, or may be commercially available.

[0021] The soybean emulsion in the present invention refers to an emulsion containing soybean protein. The soybean protein contained in the soybean emulsion may be powdered soybean protein, which may be produced by a known method or may be commercially available.

[0022] The soybean emulsion of the present invention preferably contains, but is not limited to, powdered soybean protein, water, and vegetable oil, and the vegetable oil is preferably salad oil.

[0023] The blending ratio of the soybean emulsion and granular soy protein contained in the raw material mixture of the dry sausage-like food product of the present invention is not limited, but is preferably 80-95:20-5, and more preferably 90-95:10-5, where the total amount of the soybean emulsion and granular soy protein is 100.

[0024] The size of the granular soy protein particles in the present invention is not limited, but preferably the major axis is 3 to 13 mm, more preferably 3.5 to 12.5 mm. The minor axis is preferably 2 to 7 mm, more preferably 2.5 to 6 mm. The major axis refers to the maximum length of the granular soy protein particles observed with the naked eye. The minor axis refers to the smallest value perpendicular to the major axis of the granular soy protein particles observed with the naked eye.

[0025] Moisture is one of the most fundamental components that determines the properties of food, and its content varies from less than 1% to over 99% depending on the food. Furthermore, moisture in food can be broadly divided into free water and bound water. The former exhibits vapor pressure as a normal aqueous solution and evaporates relatively easily. In contrast, the latter exists as crystal water or in a hydrogen-bonded state with macromolecules such as proteins and polysaccharides, making it relatively difficult to evaporate. Therefore, when analyzing moisture in food, it is necessary to select and apply a method appropriate for the food. Meat and meat products, including dry sausage and semi-dry sausage, are measured using the atmospheric heating method. Specifically, they are heated at atmospheric pressure under a specified temperature and time (135°C for 2 hours). The difference in weight before and after heating is measured to determine the moisture content.

[0026] In the present invention, water activity refers to the amount of water required for microbial growth and enzyme activity, and indicates the relationship between microbial growth and enzyme activity and water. Water is essential for microbial growth, but microorganisms cannot utilize bound water, and the only water available for microbial growth is free water. If the amount of free water is low, microorganisms cannot grow, and if the amount of free water is high, microorganisms grow more easily. In the 1950s, WJ Scott introduced the unit of water activity (Aw) to the field of food science. In the present invention, water activity (Aw) can be calculated by dividing the water vapor pressure (P) in a sealed container containing food by the vapor pressure of pure water (P0) at that temperature.

[0027] The water activity value of the dry sausage-like food of the present invention is not limited, but is preferably 0.750 to 0.880, more preferably 0.800 to 0.860.

[0028] Examples of sugars used in the present invention include, but are not limited to, sugar (including sucrose), glucose, high-fructose liquid sugar, trehalose, palatinose, etc., with sucrose and / or trehalose being preferred, and sucrose and trehalose being more preferred. The dry sausage-like food of the present invention may also contain carbohydrates other than sugars, with, but not limited to, examples of carbohydrates other than sugars including, but not limited to, starch syrup, sorbitol, reduced palatinose, etc.

[0029] The sugar content in the dry sausage-like food of the present invention is not limited, but is preferably 3.0 to 18.0 mass % and more preferably 4.5 to 13.5 mass % relative to the total amount of the dry sausage-like food.

[0030] Specifically, the sugar content contained in the dry sausage-like food of the present invention is the average value of values ​​obtained by the following measurement method.

[0031] 5 g of the prepared dry sausage-like food was added to 60-70 mL of purified water and homogenized at 10,000 rpm for 1 minute to extract the sugars. Further purified water was added to make 100 mL of the solution, and 50 mL of the solution was centrifuged at 3,000 rpm, 5°C, for 10 minutes to obtain the supernatant. 2 mL of acetonitrile was added to 2 mL of the supernatant, and the mixture was vigorously stirred. After centrifugation at 3,000 rpm, 5°C, for 10 minutes, the supernatant was obtained. 1 mL of the supernatant was filtered through a 0.20 μm membrane filter (Advantec) to obtain the measurement sample solution. If the concentration of the measurement sample solution is too high for proper measurement, it can be further diluted with 50% acetonitrile solution.

[0032] Separately, a standard solution prepared using 10 standards (lactose monohydrate, trehalose dihydrate, maltose monohydrate, sucrose, fructose, glucose, galactose, xylose, and ribose) was analyzed by HPLC. Measurements were performed on samples with concentrations of 25 μg / mL, 100 μg / mL, and 250 μg / mL to obtain a calibration curve. The sample solution was then analyzed by HPLC, and the sugar content was calculated from the obtained calibration curve. The HPLC conditions are as shown in Table 1 below.

[0033] [Table 1]

[0034] The amount of sugars used in the production method of the present invention is not limited, but is preferably 1.5 to 10.0 mass %, more preferably 2.5 to 7.5 mass %, based on the total amount of the food raw material mixture.

[0035] In the manufacturing method of the present invention, other additives may be mixed with the soybean emulsion and granular soy protein as needed and then packed. Mixing may be performed using a conventional mixer. Specific examples of additives are preferably those that comply with the Food Sanitation Act, and include, but are not limited to, seasonings (salt, soy sauce, etc.), spices, colorants, flavorings, emulsifiers, preservatives, antioxidants, binders, etc.

[0036] In the manufacturing method of the present invention, filling means covering or packaging the mixture using the following filling material (casing). Examples of filling materials include, but are not limited to, 1. bovine intestine, porcine intestine, ovine intestine, stomach, or esophagus; 2. collagen film or cellulose film; and 3. synthetic films having properties such as heat resistance, water resistance, and oil resistance. Filling can be carried out using a stuffer. The mixture is fed to the inlet of the filling machine, stuffed into a filling material (casing) placed in the nozzle of the discharge section of the filling machine, and then knotted to an appropriate length before being discharged. Any filling method can be used in the filling machine, and examples include a double-gear rotary method and a blade rotor method.

[0037] In the manufacturing method of the present invention, the mixture filled into the filler (casing) is heat-treated. By heat-treating, the mixture can be adjusted to a desired water activity value. The water activity value is not limited, but is preferably 0.750 to 0.880, and more preferably 0.800 to 0.860.

[0038] In the production method of the present invention, the heat treatment may include a drying step, and the drying step may be carried out once or multiple times. The drying step may be carried out appropriately taking into consideration the type, quality, quantity, size, etc. of the ingredients contained in the food ingredient mixture packed into the packing material (casing). Drying may be carried out using commonly used drying techniques such as heat, hot air, and electromagnetic heating. Drying may be carried out under pressurized or reduced pressure, but is preferably carried out under atmospheric pressure.

[0039] The production method of the present invention may further include a smoking treatment. Smoking not only imparts antiseptic and sterilizing properties but also imparts a smoky aroma and color, thereby providing a dry sausage-like food that meets consumer preferences. Smoking can be carried out in a smokehouse (smoke generator) by burning or smoking sawdust, sawdust, chips, etc. of cherry, oak, beech, silver, pine, cypress, larch, etc. to generate smoke.

[0040] In the production method of the present invention, a drying treatment may be further carried out as a final step. This final drying is carried out mainly for the purpose of adjusting the desired water activity value. The final drying may be the same as or different from the previous drying. In the production method of the present invention, a drying method (e.g., cold air drying) that does not involve heating may also be used. The temperature and time of this final drying are adjusted so as to achieve the desired water activity value. [Example]

[0041] The present invention will be specifically described below, but is not limited to these examples. Unless otherwise specified, the units and measurement methods are in accordance with the provisions of the Japanese Industrial Standards (JIS).

[0042] Test 1: Evaluation of the physical properties of dry sausage-like foods A dry sausage-like food product of the present invention was prepared according to the formulation shown in Table 2 below.

[0043] [Table 2]

[0044] Test Example 1 Water and edible vegetable oil were added to a silent cutter and cut until dispersed. After the water and edible vegetable oil were homogenized, powdered soy protein was added and cut until a paste was formed. Additives (salt, antioxidants, carbohydrates, sugars, starch, seasonings, spices, emulsifiers, and colorings) were added to the emulsion and mixed until homogenous. Next, 7 kg of granular soy protein was added and mixed until homogenous, obtaining a food ingredient mixture.

[0045] The resulting food material mixture was mixed in a mixer for 2 minutes while being subjected to a vacuum. The food material mixture was then stuffed into a casing, dried at 70°C for 50 minutes, smoked at 70°C for 10 minutes, heated with steam at 74°C for 30 minutes, and dried at 50°C for 15 hours. The resulting dry sausage-like food was designated Test Example 1 and its physical properties were evaluated.

[0046] Test Example 2 Water and edible vegetable oil were added to a silent cutter and cut until dispersed. After the water and edible vegetable oil were homogenized, powdered soy protein was added and cut until a paste was formed. Additives (salt, antioxidants, carbohydrates, sugars, starch, seasonings, spices, emulsifiers, and colorings) were added to the emulsion and mixed until homogenous. Next, 21 kg of granular soy protein was added and mixed until homogenous, obtaining a food ingredient mixture.

[0047] The resulting food material mixture was mixed in a mixer for 2 minutes while being subjected to a vacuum. The food material mixture was then stuffed into a casing, dried at 70°C for 50 minutes, smoked at 70°C for 10 minutes, heated with steam at 74°C for 30 minutes, and dried at 50°C for 15 hours. The resulting dry sausage-like food was designated Test Example 2 and its physical properties were evaluated.

[0048] Test Example 3 Water and edible vegetable oil were placed in a silent cutter and cut until dispersed. After the water and edible vegetable oil were homogenized, powdered soy protein was added and cut until a paste was formed. Additives (salt, antioxidants, carbohydrates, sugars, starch, seasonings, spices, emulsifiers, and colorings) were added to the emulsion and mixed until homogenous. A food ingredient mixture was obtained without adding granular soy protein.

[0049] The resulting food material mixture was mixed in a mixer for 2 minutes while being subjected to a vacuum. The food material mixture was then stuffed into a casing, dried at 70°C for 50 minutes, smoked at 70°C for 10 minutes, heated with steam at 74°C for 30 minutes, and dried at 50°C for 15 hours. The resulting dry sausage-like food was designated Test Example 3 and its physical properties were evaluated.

[0050] Test Example 4 Water and edible vegetable oil were added to a silent cutter and cut until dispersed. After the water and edible vegetable oil were homogenized, powdered soy protein was added and cut until a paste was formed. Additives (salt, antioxidants, carbohydrates, sugars, starch, seasonings, spices, emulsifiers, and colorings) were added to the emulsion and mixed until homogenous. Next, 7 kg of granular soy protein was added and mixed until homogenous, obtaining a food ingredient mixture.

[0051] The resulting food material mixture was mixed in a mixer for 2 minutes while being subjected to a vacuum. The food material mixture was then stuffed into a casing, dried at 70°C for 50 minutes, smoked at 70°C for 10 minutes, heated with steam at 74°C for 30 minutes, and dried at 50°C for 18 hours. The resulting dry sausage-like food was designated Test Example 4 and its physical properties were evaluated.

[0052] As a positive control, a commercially available dry sausage containing animal meat (trade name: Tokuyou Calpas (manufactured by Natori Co., Ltd.)) was used as Comparative Example 1, and its physical properties were evaluated.

[0053] Physical property evaluation test Test Examples 1 to 4 and Comparative Example 1 were used as test specimens measuring 10 mm in diameter x 10 mm (height), and the breaking stress (Pa) was measured using a creep meter (RE2-33005S, manufactured by Yamaden Co., Ltd.). The breaking stress was expressed as an average value of n = 10, and the standard deviation was also calculated. The measurement results are shown in Table 3.

[0054] [Table 3]

[0055] The results in Table 3 show that Test Example 1 exhibits a breaking stress closest to that of the commercially available dry sausage used as the positive control. Therefore, it was demonstrated that the dry sausage-like food of the present invention has a texture equivalent to that of commercially available dry sausages that use animal meat as the main ingredient.

[0056] Test 2: Sensory evaluation of dry sausage-like food A dry sausage-like food product of the present invention was prepared according to the formulation shown in Table 4 below.

[0057] [Table 4]

[0058] Test Example 5 Water and edible vegetable oil were added to a silent cutter and cut until dispersed. After the water and edible vegetable oil were homogenized, powdered soy protein was added and cut until a paste was formed. Additives (salt, antioxidants, carbohydrates, sugars, starch, seasonings, spices, emulsifiers, and colorings) were added to the emulsion and mixed until homogenous. Next, 7 kg of powdered soy protein was added and mixed until homogenous, obtaining a food ingredient mixture.

[0059] The resulting food material mixture was mixed in a mixer for 2 minutes while being subjected to a vacuum. The food material mixture was then stuffed into a casing, dried at 70°C for 50 minutes, smoked at 70°C for 10 minutes, heated with steam at 74°C for 30 minutes, and dried at 50°C for 15 hours. The resulting dry sausage-like food was designated Test Example 5 and subjected to a sensory evaluation.

[0060] Test Examples 6 to 8 were also prepared and subjected to sensory evaluation in the same manner as Test Example 5. Test Example 1 was prepared and subjected to sensory evaluation in the same manner as Test 1.

[0061] Sensory evaluation test For Test Examples 1 and 5 to 8, a sensory evaluation was conducted by 10 panelists (7 men and 3 women) in accordance with the following three evaluation items and evaluation criteria. All scores were given in increments of 1 point. The sensory evaluation results are shown as the average scores given by the 10 panelists. The average scores and standard deviations are shown in Table 5. As a positive control for the soybean masking effect, a commercially available dry sausage (product name: Tokuyou Calpas (manufactured by Natori Co., Ltd.)) was given an evaluation result of 4 points for the soybean masking effect.

[0062] Soy masking effect 4 points: Very effective. 3 points: Effective. 2 points: Somewhat effective. 1 point: No effect.

[0063] Sweetness intensity 4 points: Very sweet. 3 points: Sweet. 2 points: Slightly sweet. 1 point: Not sweet.

[0064] Taste preference 4 points: Very favorable. 3 points: Good. 2 points: Somewhat favorable. 1 point: Unfavorable.

[0065] [Table 5]

[0066] From the above, it was shown that the more sugars added, the greater the soybean-masking effect and the stronger the sweetness, but if too much sugar is added, the taste of the dry sausage-like food is impaired.

Claims

1. A dry sausage-like food product using soybeans or processed soybeans as a raw material, having a breaking stress of 45,000 to 600,000 Pa, Further comprising sugars, the sugar content is 1.6 to 18.0% by mass relative to the total amount of the dry sausage-like food; The dry sausage-like food has a blending ratio of the soybean emulsion and the granular soybean protein of 80-95:20-5 relative to the total amount of the soybean emulsion and the granular soybean protein.

2. 2. The dry sausage-like food according to claim 1, wherein the sugar is sucrose and / or trehalose.

3. A method for producing a dry sausage-like food product, comprising: (a) preparing a soybean emulsion; (b) mixing the soybean emulsion obtained in step (a) and the granular soybean protein to prepare a food raw material mixture; (c) stuffing the food material mixture obtained in step (b) into a casing; and (d) heat-treating the food raw material mixture stuffed into the casing in step (c); comprising The dry sausage-like food contains sugars, the sugar content is 1.6 to 18.0% by mass relative to the total amount of the dry sausage-like food; A production method in which the blending ratio of the soybean emulsion obtained in step (a) and the granular soy protein in step (b) is 80-95:20-5 relative to the total amount of the soybean emulsion and granular soy protein obtained in step (a).

4. The method according to claim 3, wherein the sugar is sucrose and / or trehalose.

5. A method for producing a dry sausage-like food product, comprising: (a) preparing a soybean emulsion; (b) mixing the soybean emulsion obtained in step (a) and the granular soybean protein to prepare a food raw material mixture; (c) stuffing the food material mixture obtained in step (b) into a casing; and (d) heat-treating the food raw material mixture stuffed into the casing in step (c); comprising A production method in which the blending ratio of the soybean emulsion obtained in step (a) and the granular soy protein in step (b) is 80-95:20-5 relative to the total amount of the soybean emulsion and granular soy protein obtained in step (a).

6. The method according to claim 5, wherein the dry sausage-like food contains sugars, and the sugars are sucrose and / or trehalose.

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