Squid-like food and method for producing the same

Abstract

To provide a squid-like food that reproduces the texture of natural squids.SOLUTION: A squid-like food contains water of 40 wt.% or more relative to the total weight and comprises a protein sheet composed of textured soybean protein material, both ends of which are bonded together, forming a cylindrical body. The textured soybean protein material comprises protein fibers. The protein fibers are oriented in a fixed direction. The direction in which the protein fibers are oriented generally matches the circumferential direction of the cylindrical body.SELECTED DRAWING: Figure 1

Description

[Technical Field]

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

[0002] Recently, the social situation surrounding meat ingredients has become increasingly severe, and there is a growing trend to use vegetable proteins such as soy protein as substitutes for meat and seafood or as bulking agents.

[0003] Among vegetable proteins, textured soy protein, which is textured using defatted soybeans or powdered soy protein material as raw materials, is used for a variety of purposes, and is used in processed meat foods such as hamburgers and meatballs, as well as in imitation seafood foods. Counterfeit seafood foods made using textured soy protein have the problem of not being able to adequately reproduce the texture of seafood such as squid and dried squid, which are made up of fibers. Therefore, various studies have been conducted to improve the texture of such textured soy protein.

[0004] For example, Patent Document 1 describes a method in which a raw material containing 30% by weight or more of wheat gluten and 70 to 240 parts by weight of water per 100 parts by weight of the raw material are fed into a twin-screw fully intermeshing co-rotating extruder, and the pressure at the tip of the screw is 30 kg / cm. 2 ~60kg / cm 2 The present invention discloses a method for producing a squid meat-like food, which comprises heating, pressurizing and shearing a mixture of raw materials and water by adjusting the orifice opening rate using a long cooling die capable of adjusting the orifice opening rate so that the mixture is cooled and extruded through the long cooling die. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 63-59853 Summary of the Invention [Problem to be solved by the invention]

[0006] The present inventors have found that the texture of squid-like foods using textured plant protein as disclosed in Patent Document 1 still does not fully reproduce the texture of natural squid. An object of the present invention is to provide a squid-like food that reproduces the texture of natural squid. [Means for solving the problem]

[0007] As a result of intensive research, the present inventors have found that when the cylindrically extruded squid-like food product disclosed in Patent Document 1 is sliced ​​and chewed, the food is too crisp, resulting in a texture different from that of natural squid meat. Furthermore, they have discovered that the reason for the crispness is that the orientation direction of the protein fibers constituting the textured soy protein material disclosed in Patent Document 1 (see Figure 4 described below) is different from the orientation of the myofibrils in natural squid meat. The present invention provides a squid-like food that can faithfully reproduce the appearance of natural squid and the texture resulting from myofibrils.

[0008] That is, the squid-like food of the present invention contains 40% by weight or more of water based on the total weight, and is formed into a cylindrical body by bonding both ends of a protein sheet made of a textured soy protein material, the textured soy protein material being composed of protein fibers, and the protein fibers being oriented in a certain direction, and the orientation direction of the protein fibers generally coincides with the circumferential direction of the protein sheet that makes up the cylindrical body. The squid-like food of the present invention contains 40% by weight or more of water based on the total weight and is composed of a protein sheet made of a textured soy protein material, so that it can reproduce the elasticity of natural squid meat. In the present invention, it is necessary that both ends of the protein sheet made of textured soy protein material are bonded together to form a cylindrical body, in order to reproduce the appearance of the squid mantle. In the present invention, it is necessary that the textured soy protein material is composed of protein fibers, that the protein fibers are oriented in a certain direction, and that the orientation direction of the protein fibers generally coincides with the circumferential direction of the tubular body. This is because the direction of the muscle fibers that make up the mantle of a wild squid generally coincides with the circumferential direction of the mantle, and by aligning the orientation direction of the protein fibers of the textured soy protein material generally with the circumferential direction of the protein sheet tubular body, it is possible to reproduce the chewiness created by squid myofibrils when chewed, and it is presumed that the texture of wild squid will be achieved.

[0009] In this specification, the phrase "the orientation direction of the protein fibers roughly coincides with the circumferential direction of the protein sheet constituting the cylindrical body" is intended to include not only a case in which the orientation direction of the protein fibers completely coincides with the circumferential direction of the protein sheet constituting the cylindrical body, but also a case in which the orientation direction of some protein fibers does not completely coincide with the circumferential direction. Furthermore, the orientation direction of the protein fibers does not have to completely coincide with the circumferential direction of the protein sheet constituting the cylindrical body, and may be inclined at an angle of 30 degrees or less with respect to the circumferential direction.

[0010] The squid-like food of the present invention can employ, as the protein sheet, a low-lipid protein sheet made of a first textured soy protein material containing 40% by weight or more of water and less than 10% by weight of oil, calculated as solids, based on the total weight, or a high-lipid protein sheet made of a second textured soy protein material containing 40% by weight or more of water and 10% by weight or more of oil, calculated as solids, based on the total weight. The squid-like food of the present invention can also use a low-lipid protein sheet and a high-lipid protein sheet simultaneously by overlapping or combining them.

[0011] The first textured soy protein material constituting the low-lipid protein sheet and the second textured soy protein material constituting the high-lipid protein sheet each contain 40% or more by weight of water based on the total weight of the first textured soy protein material or the second textured soy protein material, respectively, allowing for the elasticity of natural squid meat. Furthermore, the second textured soy protein material used in the high-lipid protein sheet contains 10% or more by weight of oil, calculated as solids, based on the total weight, allowing for a texture that is less dry. Furthermore, the first textured soy protein material used in the low-lipid protein sheet contains less than 10% by weight of oil, calculated as solids, based on the total weight, allowing for the refreshing taste of squid meat.

[0012] In the present invention, both ends of the protein sheet are bonded together via an adhesive, which is preferably an enzyme that bonds proteins together, such as transglutaminase or sodium caseinate. In this specification, the "ends" of a protein sheet include not only the side ends (also called end faces) of the protein sheet but also parts of the main surfaces (front and back surfaces). As will be described later, when a protein sheet is extruded using an extruder, the "ends" of the protein sheet refer to the vicinity of both sides (both side surfaces) including the start and end points of the direction vector indicating the extrusion direction.

[0013] The method for producing a squid-like food product of the present invention includes the steps of mixing a soy protein raw material with water and extruding the mixture into a sheet using an extruder to produce a protein sheet containing 40% by weight or more of water based on the total weight and in which the protein fibers constituting the textured soy protein material are oriented in the extrusion direction; applying an adhesive to at least one of both end portions of the protein sheet; winding the protein sheet around a rod-shaped support so that the orientation direction of the protein fibers roughly coincides with the circumferential direction to form a cylindrical body; and contacting and adhering both end portions of the protein sheet.

[0014] In the present invention, soy protein raw material and water are mixed and extruded into a sheet using an extruder. Extrusion allows for the production of a protein sheet in which the protein fibers constituting the textured soy protein material are oriented in the extrusion direction. Furthermore, by adjusting the moisture content of the soy protein raw material, it is possible to produce an elastic protein sheet containing 40% or more by weight of water relative to the total weight. Furthermore, by applying an adhesive to at least one of the two end portions of the protein sheet, the protein sheet is wound around a rod-shaped support so that the orientation direction of the protein fibers roughly coincides with the circumferential direction to form a cylindrical body, and the two end portions of the protein sheet are fixed in contact with each other and cured to bond them together, thereby easily and reproducibly forming a cylindrical body with an appearance similar to the mantle (body) of a squid. It is also possible to reproduce the chewiness created by squid myofibrils when chewing, making it possible to achieve the texture of natural squid.

[0015] The squid-like food product of the present invention may be served after being seasoned or cooked. [Brief explanation of the drawings]

[0016] [Figure 1] FIG. 1 is a schematic diagram illustrating an embodiment of a squid-like food product according to the present invention. [Figure 2] FIG. 2 is a schematic diagram illustrating another embodiment of the squid-like food product according to the present invention. [Figure 3] FIG. 3 is a schematic diagram showing one production process for the squid-like food product according to the present invention. [Figure 4] FIG. 4 is a schematic diagram of a squid-like food product according to Comparative Example 1. DETAILED DESCRIPTION OF THE INVENTION

[0017] The squid-like food will be described below mainly in terms of a form using a low-lipid protein sheet made of a first textured soy protein material containing 40% by weight or more of water and less than 10% by weight of oil in solid content relative to the total weight. However, instead of the low-lipid protein sheet, a high-lipid protein sheet made of a second textured soy protein material containing 40% by weight or more of water and 10% by weight or more of oil in solid content relative to the total weight can also be used, and a low-lipid protein sheet and a high-lipid protein sheet can also be used simultaneously. The present invention is not limited to these embodiments as long as it does not deviate from the concept of the invention.

[0018] FIG. 1 is a schematic diagram illustrating a squid-like food product according to an embodiment of the present invention. One embodiment of the present invention, a squid-like food product 1, comprises a low-lipid protein sheet 10 made of a first textured soy protein material containing 40% or more by weight of water and less than 10% by weight of oil, calculated as solids, based on the total weight. The low-lipid protein sheet 10 is extruded using an extruder, and the protein fibers 20 constituting the textured soy protein material contained in the low-lipid protein sheet 10 are oriented in the extrusion direction of the low-lipid protein sheet 10. At both end portions 40, which include the start and end points of a directional vector indicating the extrusion direction when the low-lipid protein sheet 10 is extruded, adhesives 30, such as transglutaminase or sodium caseinate, are applied to the front side of one end portion 40A and the back side of the other end portion 40B. The low-lipid protein sheet 10 is formed into a cylindrical body (cylinder) by the front side of end portion 40A and the back side of end portion 40B coming into contact and adhering. In addition, the starting point and the ending point of the direction vector indicating the orientation direction D of the protein fibers 20 that make up the textured soy protein material contained in the low-lipid protein sheet 10 coincide with the starting point and the ending point of the direction vector indicating the extrusion direction during extrusion molding. The cross-sectional outline of the cylindrical body is not particularly limited, and may be, for example, a circle, an ellipse, a track, a triangle, a rectangle, or the like. In the present invention, the low lipid protein sheet 10 is formed into a cylindrical shape, thereby realizing an appearance similar to the mantle of a squid. Furthermore, since the front side of one end 40A of the low lipid protein sheet 10 is in contact with and adhered to the back side of the other end 40B, the adhesive area is large and the adhesive portion will not peel off during cooking. Furthermore, since the orientation direction of the protein fibers 20 is roughly the same as the circumferential direction of the cylindrical body, it is possible to reproduce the chewiness created by the myofibrils of wild squid when chewed, thereby achieving the texture of wild squid.

[0019] FIG. 2 is a schematic diagram for explaining a squid-like food product according to another embodiment of the present invention. Another embodiment of the present invention, a squid-like food product 2, comprises a low-lipid protein sheet 10 made of a first textured soy protein material containing 40% or more by weight of water and less than 10% by weight of oil, calculated as solids, based on the total weight. The low-lipid protein sheet 10 is extruded using an extruder, and the protein fibers 20 constituting the textured soy protein material contained in the low-lipid protein sheet 10 are oriented in the extrusion direction of the low-lipid protein sheet 10. An adhesive 30 such as transglutaminase or sodium caseinate is applied to end faces 41A and 41B of both end portions 40, which correspond to the start and end points of a directional vector indicating the extrusion direction when the low-lipid protein sheet 10 is extruded. The end face 41A of one end portion 40A and the end face 41B of the other end portion 40B are brought into contact with and adhered to each other to form a cylindrical body (cylinder). In addition, the starting point and the ending point of the direction vector indicating the orientation direction D of the protein fibers 20 that make up the textured soy protein material contained in the low-lipid protein sheet 10 coincide with the starting point and the ending point of the direction vector indicating the extrusion direction during extrusion molding. The cross-sectional outline of the cylindrical body is not particularly limited, and may be, for example, a circle, an ellipse, a track, a triangle, or a rectangle. By forming the low lipid protein sheet 10 into a cylindrical body, an appearance similar to the mantle of a squid can be achieved. Furthermore, since the end faces 41A and 41B of the squid-like food 2 are bonded to each other, there are no steps on the side of the cylindrical body, and an appearance more similar to the mantle of a natural squid can be achieved. It is desirable that the bonded end faces 41A and 41B form an angle larger (or smaller) than a right angle with respect to the main surface of the low lipid protein sheet 10. This is because the bonding area of ​​the end faces 41A and 41B can be increased by having the end faces 41A and 41B form an obtuse or acute angle with respect to the main surface of the low lipid protein sheet 10. Furthermore, since the orientation direction of the protein fibers is roughly the same as the circumferential direction of the cylindrical body, it is possible to reproduce the chewiness created by the myofibrils of wild squid when chewed, thereby achieving the texture of wild squid.

[0020] In the squid-like food 2, the end faces 41A, 41B of the low-lipid protein sheet 10 are angled at an acute or obtuse angle relative to the main surface, but the end faces 41A, 41B do not have to be angled, and the end faces 41A, 41B may be perpendicular to the main surface.

[0021] The textured soy protein material constituting protein sheets such as low-lipid protein sheets and high-lipid protein sheets contains 40% or more by weight of water based on its total weight. This water is the total weight of water blended as a raw material for the textured soy protein material and water contained in raw materials such as soy protein raw materials and carbohydrate sources. When the water content is within the above range, the texture of the textured soy protein material can be made to resemble that of natural squid meat. The upper limit of the water content in the textured soy protein material is, for example, 70% by weight. The water content is preferably 40 to 65% by weight.

[0022] The water to be blended as a raw material is not particularly limited, and pure water, mineral water, tap water, distilled water, ion-exchanged water, well water, etc. can be used.

[0023] The first textured soy protein material constituting the low-lipid protein sheet contains less than 10% by weight of oil in terms of solid content relative to the total weight. Such a first textured soy protein material can be produced by using raw materials with a low oil content, such as defatted soybeans or isolated soy protein. The lower limit of the oil content contained in the first textured soy protein material is preferably 0.5% by weight or more. Of course, the first textured soy protein material does not have to contain oil. The second textured soy protein material constituting the high lipid protein sheet contains 10% by weight or more of oil, calculated as solid content, based on the total weight. When the second textured soy protein material contains oil in the above range, it can achieve an elasticity similar to that of natural squid meat and a texture with less dryness. The oil content is the total weight of oil contained in the soy protein raw material, carbohydrate source, etc., which are the raw materials for the second textured soy protein material, and oil optionally blended as a raw material for the second textured soy protein material. The upper limit of the oil content contained in the second textured soy protein material is, for example, 60% by weight.

[0024] When oil is optionally added in addition to the soy protein raw material, carbohydrate source, etc., which are the raw materials for the textured soy protein material, the type of oil is not particularly limited, and oils and fats that can generally be used in foods can be used.

[0025] The first textured soy protein material constituting the low-lipid protein sheet and the second textured soy protein material constituting the high-lipid protein sheet each preferably contain carbohydrates in an amount of 1 wt. % or more, calculated as solid content, relative to their total weight. This is because a carbohydrate content within the above range makes it easier to control the state of adhesion between protein fibers. This carbohydrate refers to the total weight of carbohydrates contained in the soy protein raw materials that are the raw materials for the first textured soy protein material and the second textured soy protein material, as well as carbohydrates contained in raw materials other than the soy protein raw materials. The upper limit of the carbohydrate content in the first textured soy protein material and the second textured soy protein material is, for example, 50 wt. % each. The first textured soy protein material and the second textured soy protein material may each contain 1 to 50% by weight of the carbohydrates calculated as solid content.

[0026] The textured soy protein material preferably contains starch as a carbohydrate source, and the starch is preferably cornstarch, since cornstarch has excellent binding properties for protein fibers.

[0027] The first textured soy protein material constituting the low-lipid protein sheet of the present invention may contain calcium. When the first textured soy protein material contains calcium, the first textured soy protein material preferably contains 300 mg to 1500 mg of calcium per 100 g of the first textured soy protein material, calculated as solid content. This is because when the amount of calcium in the first textured soy protein material is within the above range, it is easy to fiberize the soy protein.

[0028] The second textured soy protein material constituting the high lipid protein sheet may contain calcium. The second textured soy protein material preferably contains 300 mg to 1500 mg of calcium per 100 g of the second textured soy protein material, calculated as solids. This is because when the amount of calcium in the second textured soy protein material is within the above range, the soy protein is easily fibrous. The above calcium content refers to the amount (mg) contained per 100 g of the dry weight (calculated as solids) of the first textured soy protein material or the second textured soy protein material, respectively.

[0029] The form in which calcium is contained is preferably a calcium salt, and is not particularly limited as long as it is a compound that dissociates even slightly to form calcium ions. Examples of calcium salts that can be used include calcium sulfate, calcium carbonate, calcium chloride, and calcium hydroxide. Calcium can be added by adding a calcium salt to the raw material, but calcium can also be added by impregnating carbohydrate-containing soy protein extruded under heat and pressure in an extruder with an aqueous solution of such a calcium salt. In addition to calcium salts, magnesium salts can also be used.

[0030] The textured soy protein material is composed of protein fibers, and the protein fibers preferably have a fiber diameter of, for example, 0.01 to 1000 μm, more preferably 10 to 100 μm.

[0031] The first textured soy protein material and the second textured soy protein material that make up the low-lipid protein sheet and the high-lipid protein sheet are preferably in the form of flat sheets, and their thicknesses are desirably 0.5 to 15.0 mm.

[0032] As the adhesive used in the squid-like food of the present invention, it is desirable to use an enzyme that bonds proteins together, such as transglutaminase or sodium caseinate. The content of the adhesive used in the squid-like food of the present invention is not particularly limited, but is, for example, 0.01 to 10 parts by weight per 100 parts by weight of the squid-like food.

[0033] The method for producing a squid-like food product of the present invention includes the steps of mixing a soy protein raw material with water and extruding the mixture into a sheet using an extruder to produce a protein sheet containing 40% by weight or more of water based on the total weight and in which the protein fibers constituting the textured soy protein material are oriented in the extrusion direction; applying an adhesive to at least one of both end portions of the protein sheet; winding the protein sheet around a rod-shaped support so that the orientation direction of the protein fibers roughly coincides with the circumferential direction to form a cylindrical body; and contacting and adhering both end portions of the protein sheet. In the method for producing a squid-like food product of the present invention, the order of the step of applying an adhesive to the protein sheet and the step of forming the protein sheet into a cylindrical body is not particularly limited. For example, the step of applying an adhesive to the protein sheet may be performed after the step of forming the protein sheet into a cylindrical body, or the step of applying an adhesive to the protein sheet may be performed during the step of forming the protein sheet into a cylindrical body.

[0034] Next, an example of a method for producing a squid-like food product according to an embodiment of the present invention will be described. The squid-like food product in an embodiment of the present invention is manufactured through the following steps: a step of preparing, as needed, a raw material mixture containing soy protein raw materials corresponding to the textured soy protein materials that constitute the low-lipid protein sheet or the high-lipid protein sheet (soy protein mixture preparation step); an extrusion step of extruding the textured soy protein to produce a protein sheet (low-lipid protein sheet or high-lipid protein sheet) in which the protein fibers that constitute the textured soy protein are oriented in the extrusion direction (textured soy protein sheet production step); a step of applying an adhesive for protein adhesion to at least one end of the protein sheet (adhesive application step); a step of winding the protein sheet around a rod-shaped support so that the orientation direction of the protein fibers roughly coincides with the circumferential direction to form a cylindrical body (cylindrical body production step); and a step of contacting and fixing the ends of the protein sheet, curing, and adhering them (cylindrical body adhesion step).

[0035] (Soybean protein mixture preparation process) As the raw material for the low-lipid protein sheet, a low-oil soy protein raw material such as defatted soybeans or isolated soy protein is prepared and hydrated. As the raw material for the high-lipid protein sheet, a soy protein raw material such as full-fat soy protein or isolated soy protein is prepared and kneaded to prepare a raw material mixture for the textured soy protein material. If necessary, carbohydrates (corn starch) may be added and hydrated, and calcium salts, etc. may also be added. The carbohydrate content in the raw material may be 1% by weight or more, or may be 1 to 50% by weight, calculated as solid content, relative to the total weight of the textured soy protein material, because when the carbohydrate content is within the above range, it is easy to control the binding state of the protein fiber. Whole-fat soy protein contains 20 to 30% oil by weight, calculated as solids, and the oil content can be adjusted by adjusting the amount of whole-fat soy protein. On the other hand, defatted soybeans and isolated soy protein contain only 1 to 10% oil by weight, calculated as solids. The oil may be removed during the process of producing the squid-like food.

[0036] (Textured soy protein sheet manufacturing process) The prepared raw material mixture of each textured soy protein material is fed into an extruder (extrusion molding machine), and then the thermoplastic raw material is pressurized and heated while adding water, and extruded through a die (mouthpiece) attached to the tip of the screw. At this time, the raw material composition can be adjusted to 30-90% by weight of soy protein in solid content, and the pressurized heating conditions can be adjusted to a screw rotation speed of 150-550 rpm, pressure of 0.5-5.0 MPa, and heating temperature of 25-180°C. The size of the slit in the die through which the textured soy protein material is extruded is preferably 0.5 to 15.0 mm in thickness and 10 mm or more in width. In this way, a low-lipid protein sheet or a high-lipid protein sheet can be obtained.

[0037] (Adhesive application process) An adhesive, such as transglutaminase powder or an aqueous solution of transglutaminase, is applied to the adhesive surface of both ends of a low-lipid protein sheet or a high-lipid protein sheet (hereinafter referred to as "protein sheet"). The adhesive may be applied only to one end of the protein sheet. The protein fibers that make up the textured soy protein material are oriented, and the start and end points of the vector indicating the orientation direction coincide with the start and end points of the directional vector indicating the direction in which the protein sheet is extruded.

[0038] (Cylindrical body manufacturing process) Fig. 3 is a schematic diagram of one manufacturing process of the squid-like food product according to the present invention. Next, as shown in Fig. 3, the protein sheet (low-lipid protein sheet) 10 is wound around a rod-shaped support 50 to form a cylindrical body (cylinder). The winding is performed so that the orientation direction of the protein fibers 20 in the protein sheet (low-lipid protein sheet) 10 roughly coincides with the circumferential direction of the cylindrical body.

[0039] (Cylindrical body bonding process) Furthermore, the adhesive-applied surfaces of the protein sheets (low lipid protein sheets) 10 are brought into contact with each other. In Fig. 3, the front side of end 40A of the protein sheet (low lipid protein sheet) is brought into contact with the back side of end 40B for adhesion. As a form of adhesion, the end side (end face) of the protein sheet (low lipid protein sheet) may be cut and processed so that it forms an acute or obtuse angle with respect to the main surface of the protein sheet (low lipid protein sheet), and the processed faces may be brought into contact with each other for adhesion. Next, the cylindrical body is fixed by tying it with a string or the like (not shown), and is left to cure until both ends are bonded with an adhesive. After both ends of the protein sheet are adhered, the string is untied and the support 50 is removed, thereby obtaining a cylindrical squid-like food product 1.

[0040] Through the above steps, the squid-like food of the present invention can be produced.

[0041] The squid-like food product of the present invention may have a pigment applied to its surface. This is because the application of a pigment allows for an appearance closer to that of natural squid. Examples of pigments that can be used include gardenia pigments (such as gardenia yellow, gardenia blue, and gardenia red), annatto, monascus, lac, and tar. These colorants, used alone or in combination, are preferred because they can reproduce the reddish-purple color of squid skin. Gardenia yellow, gardenia blue, gardenia red, or a combination of these, such as gardenia pigment, is even more preferred because it can reproduce an appearance even closer to the reddish-purple color of squid skin. These colorants can also be used in combination with other colorants.

[0042] The squid-like food product of the present invention can be used as it is in the cylindrical form, or can be cut into a predetermined shape, processed, seasoned, and cooked. Cooking can be performed by an appropriate combination of baking, steaming, boiling, frying, electromagnetic heating, etc.

[0043] The squid-like food obtained as described above can be provided in the form of a squid-like food in a retort pouch, for example. [Example]

[0044] Example 1 (1) Preparation of low-lipid protein sheets Eighty-five parts by weight of defatted soybeans (product name: Soya Flour A, manufactured by Nisshin Oillio) and 15 parts by weight of isolated soy protein (product name: SUPRO PM, manufactured by DuPont) were mixed to prepare a raw material mixture, which was then fed into a twin-screw extruder and subjected to pressure and heat treatment. A low-lipid protein sheet was extruded from the twin-screw extruder through a cooling die while 100 parts by weight of water was added to 100 parts by weight of the raw material mixture (see Table 1). The pressure and heat treatment in the twin-screw extruder was performed at a screw rotation speed of 500 rpm, an outlet temperature of 134°C, a pressure of 3.5 MPa, a cooling water temperature of 60°C, and a die slit width of 60 mm and a thickness of 5.0 mm. Table 2 shows the raw material composition of the low-lipid protein sheet. Note that the composition (wt%) in Table 2 may not be 100 wt%, with the remainder being ash, such as calcium oxide.

[0045] (2) Adding adhesive A transglutaminase solution was prepared by dissolving a transglutaminase preparation (Ajinomoto Activa TG-B) in four volumes of water. The transglutaminase solution was applied to both ends of the low-lipid protein sheet, including the start and end points of the directional vector indicating the extrusion direction (protein fiber orientation). The transglutaminase solution was applied to the surface of the end on the start point side and the back of the end on the end point side.

[0046] (3) Making and bonding a cylindrical body (cylinder) Next, a low-lipid protein sheet was wrapped around a support made of a 40 mm diameter rolling pin wrapped in Saran Wrap (registered trademark, manufactured by Asahi Kasei) so that the orientation direction of the protein fibers coincided with the circumferential direction of the cylinder, and the end surfaces coated with the transglutaminase aqueous solution were brought into contact with each other (see Figures 1 and 3). The low-lipid protein sheet and support were then wrapped entirely in Saran Wrap, tied with string, and stored in a refrigerator (5°C) for 2 hours to allow the end surfaces to adhere to each other. The product was then returned to room temperature, the string was untied, the Saran Wrap was removed, and the support was removed to obtain a squid-like food product 1 consisting of a cylinder of low-lipid protein sheet.

[0047] Example 2 Squid-like food 2 was obtained in the same manner as in Example 1, except for the following changes. At both ends corresponding to the start and end of the direction vector indicating the extrusion direction of the low-lipid protein sheet (the orientation direction of the protein fibers), the end side (end face) on the start side was cut obliquely using a cutter knife at an angle of 45° to one main surface and at an angle of 135° to the opposite main surface. Next, the end side (end face) on the end side was cut obliquely using a cutter knife so that it was parallel to the end face on the start side. Next, after applying a transglutaminase aqueous solution to both end surfaces, the low-lipid protein sheet was wrapped around a support consisting of a 40 mm diameter rolling pin wrapped in Saran Wrap, and the end surfaces coated with the transglutaminase aqueous solution were brought into contact with each other (see Figure 2). The low-lipid protein sheet and the support were then wrapped in Saran Wrap, secured with string, and stored in a refrigerator (5°C) for 2 hours for curing. The sheet was then returned to room temperature, the string was untied, the Saran Wrap was removed, and the support was removed to obtain a squid-like food product 2 consisting of a cylindrical low-lipid protein sheet.

[0048] (Comparative Example 1) The raw material powder mixture and water were mixed in the same manner as in Example 1, and a cylindrical squid-like food product 3 was produced by extrusion molding using a cooling die having a 5 mm thick annular slit with an inner diameter of 40 mm. Fig. 4 is a schematic diagram of the squid-like food product according to Comparative Example 1. In the squid-like food product 3 of Fig. 4, the orientation direction D of the protein fibers 20 was not aligned with the circumferential direction of the cylinder, but was aligned perpendicular to the circumferential direction.

[0049] [Table 1]

[0050] [Table 2]

[0051] (Cooking squid-like foods) The squid-like foods according to Examples 1 and 2 and Comparative Example 1 were sliced ​​into rings with a width of 10 mm, seasoned with soy sauce, and heated at 180°C to prepare baked samples. Five people ate the baked samples of Examples 1 and 2 and Comparative Example 1, and evaluated the appearance and texture according to the following criteria. The average scores of the five people are shown in Table 3.

[0052] Appearance: 5 points (indistinguishable from wild-caught squid), 4 points (very similar to wild-caught squid), 3 points (slightly similar to wild-caught squid), 2 points (not very similar to wild-caught squid), 1 point (completely different from wild-caught squid) Texture: 5 points (indistinguishable from wild-caught squid), 4 points (very similar to wild-caught squid), 3 points (slightly similar to wild-caught squid), 2 points (not very similar to wild-caught squid), 1 point (completely different from wild-caught squid)

[0053] [Table 3]

[0054] In Example 1, unevenness occurs at the bonded area, giving an impression different from the mantle of wild squid, and the appearance rating is lower than in Example 2. In Comparative Example 1, uneven waves occur in the circumferential direction of the ring-shaped baked sample, giving an impression different from the appearance of the mantle of wild squid, whereas in Examples 1 and 2, ring-shaped baked samples are obtained that do not have uneven waves in the circumferential direction. In Comparative Example 1, the protein fibers were oriented perpendicular to the circumference of the ring-shaped sliced ​​food, which is thought to cause the rings to break easily during mastication and prevent the texture of squid from being reproduced. On the other hand, in Examples 1 and 2, the protein fibers were oriented in the circumferential direction of the ring-shaped sliced ​​food, which created a texture similar to that of wild-caught squid myofibrils, allowing the production of a food product that closely resembles wild-caught squid. [Explanation of symbols]

[0055] 1, 2, 3 Squid-like foods 10. Low-lipid protein sheet 20 Protein Fiber 30 Adhesive 40 Both ends 40A, 40B end 41A, 41B end face 50 Support

Claims

1. The protein sheet contains 40% by weight or more of water based on the total weight, and is made of a textured soy protein material, and both ends of the protein sheet are bonded together to form a cylindrical body. The textured soy protein material is composed of protein fibers, and the protein fibers are oriented in a certain direction, and A squid-like food product in which the orientation direction of the protein fibers generally coincides with the circumferential direction of the cylindrical body.

2. 2. The squid-like food according to claim 1, wherein the protein sheet is a low-lipid protein sheet made of a first textured soy protein material containing 40% by weight or more of water and less than 10% by weight of oil in terms of solid content relative to the total weight, and / or a high-lipid protein sheet made of a second textured soy protein material containing 40% by weight or more of water and 10% by weight or more of oil in terms of solid content relative to the total weight.

3. a step of mixing a soy protein raw material with water and extruding the mixture into a sheet using an extruder to produce a protein sheet containing 40% by weight or more of water based on the total weight, in which the protein fibers constituting the textured soy protein material are oriented in the extrusion direction; applying an adhesive to at least one of both end portions of the protein sheet; a step of winding the protein sheet around a rod-shaped support so that the orientation direction of the protein fibers roughly coincides with the circumferential direction to form a cylindrical body; and adhering both ends of the protein sheet together.

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