Meat-like foods

Abstract

To provide a meat-like food that reproduces various textures of natural meat during chewing.SOLUTION: A meat-like food comprises a laminated structure of: a low lipid protein sheet composed of a first tissue-like soybean protein material comprising water of 40 wt.% or more relative to the total weight and oil of less than 10 wt.% in terms of solid relative to the total weight; and a high lipid protein sheet composed of a second tissue-like soybean protein material comprising water of 40 wt.% or more relative to the total weight and oil of 10 wt.% or more in terms of solid relative to the total weight.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a meat-like food product. [Background technology]

[0002] Recently, the social situation surrounding meat ingredients has become increasingly severe, and there is a growing trend toward using vegetable proteins such as soy protein as substitutes for meat 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 textured soy protein is used as a filler for ground meat in processed meat foods such as hamburgers and meatballs. On the other hand, one of the characteristics of the texture of meat-like foods using textured soy protein is that they are inferior in terms of the ability to break apart during mastication compared to natural meat. In particular, there is a problem in that the breaking apart of meat fibers cannot be fully reproduced. Therefore, various studies have been conducted to improve the texture of such textured soy protein. Furthermore, natural processed meat foods contain fat, and the oil that melts from the fat spreads in the mouth during chewing. In order to reproduce this type of fat, various studies have been conducted to incorporate oil into meat-like foods that use textured soy protein.

[0004] For example, Patent Document 1 discloses a method for producing a structured vegetable protein product having a layered meat-like appearance and texture, which comprises mixing a structured finely divided vegetable protein material and water to form a slurry having a total solids content of about 35 to 50%, rapidly heating the slurry to a temperature of about 100°C or higher to rapidly structure the protein, introducing the heated slurry at a temperature of about 100°C or higher into a process tube under positive centrifugal pressure, where the structured protein rapidly solidifies to form a continuous protein mass having distinct parallel layers of interconnected structured protein within the process tube, the layers extending generally perpendicular to the direction of slurry flow through the tube, retaining the structured coagulated protein within the process tube until the structured layers have sufficiently solidified to form a solid product that retains its layered structure upon discharge from the process tube, discharging the layered structured protein mass from the process tube, and cutting the structured protein mass into pieces of a desired size, each piece having a plurality of distinct layers of interconnected structured vegetable protein.

[0005] Patent Document 2 also discloses a method for producing a fat-containing textured expanded food material, which is characterized by using an extruder to texture a soy protein-containing raw material containing oils and fats, and adding an alkaline substance to the raw material so that the pH of the textured product is 7.0 to 8.0. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 6-327411 [Patent Document 2] Japanese Patent Application Laid-Open No. 2003-18964 Summary of the Invention [Problem to be solved by the invention]

[0007] The inventors have discovered that meat-like foods using textured plant proteins such as those disclosed in Patent Documents 1 and 2 lack the diversity (unevenness, loose texture) of natural meat and have an artificial texture. An object of the present invention is to provide a meat-like food product that reproduces the diverse textures that natural meat has when chewed. [Means for solving the problem]

[0008] The present invention provides a meat-like food that can faithfully reproduce the appearance, diverse textures, and tastes of natural livestock meat.

[0009] That is, the meat-like food of the present invention is characterized by being composed of a laminate of 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 solids based on the total weight, and 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 solids based on the total weight.

[0010] The meat-like food of the present invention comprises a laminate of a low-lipid protein sheet 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, and a high-lipid protein sheet made of a second textured soy protein material containing 40% or more by weight of water and 10% or more by weight of oil, calculated as solids, based on the total weight. Therefore, the meat-like food of the present invention has a visible layer of fat like that of natural livestock meat, reproducing the appearance of natural livestock meat. Furthermore, when the meat-like food of the present invention is chewed, the oil dissolves from the high-lipid protein sheet, providing a texture and taste similar to that of chewing fatty meat.

[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 of the present invention 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, and are able to reproduce the elasticity of natural livestock 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, and is therefore able to achieve 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, and is therefore able to achieve a texture similar to that of lean meat.

[0012] In the present invention, the low-lipid protein sheet and the high-lipid protein sheet may be laminated and bonded together using an adhesive, which is preferably an enzyme that bonds proteins together, such as transglutaminase or sodium caseinate.

[0013] The low-lipid protein sheet used in the present invention is in the form of a sheet, and therefore has two main surfaces, a front surface and a back surface. It is desirable that a plurality of grooves be formed on at least one of the main surfaces of the low-lipid protein sheet. This is because the meat-like food of the present invention crumbles easily when chewed, and the texture of natural meat muscle fibers disintegrating unevenly when chewed can be reproduced. The high lipid protein sheet used in the present invention is in a sheet form and has two main surfaces, a front surface and a back surface. At least one of the main surfaces of the high lipid protein sheet preferably has a plurality of grooves formed thereon. This is because the meat-like food of the present invention crumbles easily when chewed, and the texture of natural meat muscle fibers disintegrating unevenly when chewed can be reproduced. Multiple grooves can be formed on the main surface of the low-lipid protein sheet and the high-lipid protein sheet by pressing a roller or the like having multiple circular blades (square blades, knife blades, etc.) arranged in parallel against the main surface.

[0014] In the meat-like food of the present invention, the laminated protein sheet obtained by laminating the low-lipid protein sheet and the high-lipid protein sheet may be wound and laminated into a roll. In this case, adhesive may be applied not only between the low-lipid protein sheet and the high-lipid protein sheet but also on the main surface of the laminated protein sheet, and then the laminated protein sheet may be wound and laminated into a roll.

[0015] The meat-like food of the present invention may be formed by folding a laminated protein sheet, in which the low-lipid protein sheet and the high-lipid protein sheet are laminated together.

[0016] The meat-like food product of the present invention may be served after being seasoned or cooked. [Brief explanation of the drawings]

[0017] [Figure 1] FIG. 1 is a schematic cross-sectional view for explaining an embodiment of a meat-like food product according to the present invention. [Figure 2] FIG. 2 is a schematic cross-sectional view for explaining another embodiment of a meat-like food product according to the present invention. [Figure 3] FIG. 3 is a schematic cross-sectional view for explaining another embodiment of a meat-like food product according to the present invention. [Figure 4] FIG. 4 is a photograph showing the low lipid protein sheet according to Example 1 of the present invention. [Figure 5] FIG. 5 is a photograph showing the high lipid protein sheet according to Example 1 of the present invention. [Figure 6] FIG. 6 is a photograph showing a layered meat-like food product according to Example 1 of the present invention. [Figure 7] FIG. 7 is a photograph showing a rolled meat-like food product according to Example 2 of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0018] The meat-like food of the present invention is characterized by being composed of a laminate of 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 solids relative to the total weight, and 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 solids relative to the total weight. 1 is a schematic cross-sectional view illustrating an embodiment of a meat-like food product according to the present invention. The meat-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, and a high-lipid protein sheet 20 made of a second textured soy protein material containing 40% or more by weight of water and 10% or more by weight of oil, calculated as solids, based on the total weight, bonded together via an adhesive 30. The low-lipid protein sheet 10 and the high-lipid protein sheet 20 are elastic due to their moisture content, and the high-lipid protein sheet 20 can reproduce the appearance of natural meat fat. Furthermore, when chewed, the oil dissolves from the high-lipid protein sheet, recreating the texture and taste of chewing fatty meat. A plurality of grooves 40 are provided on the surfaces of the low lipid protein sheet 10 and the high lipid protein sheet 20 produced by extrusion molding, parallel to the extrusion direction of the low lipid protein sheet 10 and the high lipid protein sheet 20, and the meat-like food 1 can be made to have a crumble-like texture when chewed, starting from the grooves 40, just like muscle fibers in natural livestock meat crumble.

[0019] FIG. 2 is a schematic cross-sectional view illustrating a meat-like food product according to another embodiment of the present invention. The meat-like food product 2 is formed by bonding a low-lipid protein sheet 10 and a high-lipid protein sheet 20 together via an adhesive 30, rolling up the laminated protein sheet, and further bonding the front and back surfaces of the laminated protein sheets together via the adhesive 30 to form a laminated roll. The surfaces of the low-lipid protein sheet 10 and the high-lipid protein sheet 20, which are produced by extrusion molding, have a plurality of grooves 40 formed parallel to the extrusion direction of the low-lipid protein sheet 10 and the high-lipid protein sheet 20. The winding direction of the low-lipid protein sheet 10 and the high-lipid protein sheet 20 (the direction in which the center of the laminated roll formed by winding the sheets moves due to winding) may be parallel to or perpendicular to the extrusion direction of the sheets, but a perpendicular direction is preferable. This is because the laminated sheets tend to crumble during mastication. The laminated roll in which the low-fat protein sheet 10 and the high-fat protein sheet 20 are wound has a smaller exposed area from the side of the high-fat protein sheet than a simple laminated structure, so it is less likely to fall apart when cooked and is suitable for retort foods.

[0020] 3 is a schematic cross-sectional view illustrating a meat-like food product according to yet another embodiment of the present invention. The meat-like food product 3 is a laminated protein sheet formed by bonding a low-lipid protein sheet 10 having a plurality of grooves 40 formed on its surface parallel to the extrusion direction and a high-lipid protein sheet 20 having a plurality of grooves 40 formed on its surface parallel to the extrusion direction via an adhesive 30, and the laminated protein sheet is then folded zigzag along the extrusion direction of the laminated protein sheet and bonded together via the adhesive 30. The meat-like food of the present invention may have a structure in which low-lipid protein sheets and high-lipid protein sheets are alternately laminated and bonded one by one, or may have a structure in which a plurality of low-lipid protein sheets bonded via an adhesive and a plurality of high-lipid protein sheets bonded via an adhesive are laminated and bonded via an adhesive. The number and order of laminating the low-lipid protein sheets and high-lipid protein sheets that constitute the meat-like food of the present invention are not particularly limited.

[0021] The first textured soy protein material constituting the low-lipid protein sheet of the present invention and the second textured soy protein material constituting the high-lipid protein sheet each contain 40 wt% or more of water based on their total weight. This water is the total weight of water blended as a raw material for the first textured soy protein material and the second textured soy protein material, and the 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 first textured soy protein material and the second textured soy protein material can be made to resemble that of natural livestock meat. The upper limit of the water content in the first textured soy protein material and the upper limit of the water content in the second textured soy protein material are, for example, 65 wt%. The water content is preferably 40 to 60 wt%.

[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 second textured soy protein material constituting the high lipid protein sheet of the present invention contains an oil content of 10% by weight or more, calculated as solid content, based on the total weight. When the second textured soy protein material contains oil in this range, it can achieve an elasticity similar to that of natural meat and a texture that is less dry. The oil content is the total weight of the oil contained in the soy protein raw material, carbohydrate source, etc., which are the raw materials for the second textured soy protein material, and the 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. The first textured soy protein material constituting the low-lipid protein sheet of the present invention contains less than 10% by weight of oil, calculated as solid content, based on the total weight. This is because the first textured soy protein material can achieve the texture of lean meat and maintain the strength of meat-like foods. Such a first textured soy protein material can be produced using raw materials with 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.

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

[0025] The first textured soy protein material constituting the low-lipid protein sheet of the present invention and the second textured soy protein material constituting the high-lipid protein sheet each preferably contain carbohydrates in an amount of 10% by weight 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 the fibrous soy protein molecules. 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% by weight, respectively. 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 fibrous soy protein.

[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 of the present invention 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, it is easy to fiberize the soy protein. The calcium content mentioned above refers to the amount (mg) contained per 100 g of dry weight (solid content equivalent) of the first textured soy protein material or the second textured soy protein material.

[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 first textured soy protein material and the second textured soy protein material may each be composed of fibrous soy protein. The fibrous soy protein preferably has a fiber diameter of 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 constitute the low-lipid protein sheet and the high-lipid protein sheet of the present invention are preferably in the form of a flat sheet, and the thickness thereof is desirably 0.5 to 5.0 mm.

[0032] The content of the adhesive in the meat-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 meat-like food.

[0033] The grooves formed on the main surface of the low lipid protein sheet and the high lipid protein sheet may be formed on the entire main surface of the low lipid protein sheet and the high lipid protein sheet, or may be formed on a part of the main surface.The cross-sectional shape of the grooves is not particularly limited, and examples thereof include rectangular, semicircular, V-shaped, etc.The direction of the grooves is not particularly limited, but when the low lipid protein sheet and the high lipid protein sheet are produced by extrusion molding, it is preferable that the grooves are parallel to the extrusion direction.If the groove direction is parallel to the extrusion direction, the soy protein fibers that constitute the meat-like food are less likely to break, and the texture that disintegrates when chewed can be reproduced. The number of grooves formed on the main surface of the low lipid protein sheet and the high lipid protein sheet is not particularly limited, as long as it is two or more. Furthermore, the spacing between adjacent grooves in the multiple grooves formed on the main surfaces of the low-lipid protein sheet and the high-lipid protein sheet can be adjusted as desired depending on the part of the meat being imitated. Because the thickness of the muscle fibers that make up meat varies depending on the part of the meat, adjusting the spacing between adjacent grooves can reproduce the fibrous texture of various meats. For example, in muscle parts, the spacing between adjacent grooves is preferably 2 to 3 mm, and in sirloin parts, the spacing between adjacent grooves is preferably adjusted to 0.5 mm or more but less than 2 mm.

[0034] Next, an example of a method for producing the meat-like food of the present invention will be described. The meat-like food of the present invention is produced through the following steps: a soy protein mixture preparation step (a step of individually preparing raw material mixtures containing soy protein raw materials corresponding to the first and second textured soy protein materials that constitute the low-lipid protein sheet and the high-lipid protein sheet, respectively); an extrusion step (a textured soy protein production step) of extruding the mixture to produce the sheet-like first and second textured soy protein materials (low-lipid protein sheet and high-lipid protein sheet); a groove formation step (a step of clamping the first and second textured soy protein materials between rollers having multiple parallel circular blades and pressing them in a direction perpendicular to the extrusion direction to form grooves on the main surfaces (front and / or back surfaces) of the low-lipid protein sheet and the high-lipid protein sheet; and a lamination step (a step of laminating the low-lipid protein sheet and the high-lipid protein sheet together with an adhesive).

[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 of a first textured soy protein material and a second textured soy protein material. If necessary, a carbohydrate (corn starch) may be added and hydrated, and calcium salts and the like may also be added. The carbohydrate content in the raw material may be 1% by weight or more, or 1 to 50% by weight, and preferably 10% by weight or more, of the textured soy protein material, calculated as solid content. When the carbohydrate content is within the above range, it is easy to control the binding state of the fibrous soy protein. 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 production process of the meat-like food.

[0036] (Textured soy protein production process and groove formation process) The prepared raw material mixture of each textured soy protein material is fed into an extruder (extrusion molding machine), and then the raw material is pressurized and heated to become thermoplastic, and is 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 wt% soy protein in solid content, and the pressurization and heating conditions can be adjusted to a screw rotation speed of 150-550 rpm and a heating temperature of 25-180°C. In the present invention, the size of the slit in the die through which the textured soy protein material is extruded is preferably 1 to 5 mm thick and 10 mm or more wide. The extruded textured soy protein sheet may be pressed in a direction perpendicular to the extrusion direction (up and down) with a roller having a plurality of circular blades for forming grooves on its surface. By pressing, the circular blades fit into the main surface of the textured soy protein sheet, forming grooves parallel to the extrusion direction. In this way, a low-lipid protein sheet and a high-lipid protein sheet are obtained with grooves formed on their main surfaces. (Lamination process) An adhesive, such as transglutaminase powder or an aqueous solution of transglutaminase, is applied to the adhesive surfaces of a low-lipid protein sheet and a high-lipid protein sheet, and the two sheets are laminated and bonded together so that the adhesive-applied surfaces face each other to form a meat-like food. Furthermore, if necessary, an adhesive may be applied to the main surface of the laminated protein sheet obtained by laminating a low-lipid protein sheet and a high-lipid protein sheet via an adhesive, and the laminated protein sheet may be rolled and bonded so that the adhesive-applied surface faces inward to produce a meat-like food product in the form of a roll. Alternatively, a meat-like food product may be produced by folding a laminated protein sheet obtained by laminating a low-lipid protein sheet and a high-lipid protein sheet via an adhesive in a zigzag pattern. In this case, an adhesive may be applied to the surfaces where the front surfaces of the laminated protein sheets meet and the surfaces where the back surfaces meet, if necessary. The meat-like food product can be processed into a size suitable for cooking and eating.

[0037] Through the above steps, the meat-like food of the present invention can be produced.

[0038] The meat-like food of the present invention may be supplemented with sugars, seasonings, vegetables such as carrots, burdock, sesame, and onions, seaweed such as wakame seaweed and hijiki seaweed, and meat such as minced meat.

[0039] The meat-like food of the present invention can be used by cutting and processing it into a predetermined shape, adding seasonings, and cooking it. Cooking can be performed by an appropriate combination of baking, steaming, boiling, frying, electromagnetic heating, etc.

[0040] The product obtained as described above can be provided in the form of a retort pouched meat-like food. [Example]

[0041] 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 Co., Ltd.) and 15 parts by weight of isolated soy protein (product name: SUPRO PM, manufactured by DuPont Co., Ltd.) were mixed to prepare a raw powder mixture, which was then fed into a twin-screw extruder and subjected to pressure heating. A low-lipid protein sheet was extruded from the twin-screw extruder through a cooling die while adding 100 parts by weight of water to 100 parts by weight of the raw powder mixture (see Table 1). The pressure heating process in the twin-screw extruder was performed at a screw 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 1.0 mm. The low-lipid protein sheet was pressed vertically (up and down) to the extrusion direction using a biaxial roller (1 mm square blades, roller clearance 0.1 mm) equipped with multiple circular groove-forming blades (1 mm square blades) on the surface to create multiple grooves on the front and back surfaces (Figure 4). Fig. 4 is a photograph showing the low lipid protein sheet according to Example 1 of the present invention. Table 2 shows the raw material composition of the low lipid protein sheet. Note that in Table 2, the composition (wt%) may not be 100 wt%, with the remainder being ash such as calcium oxide.

[0042] (2) Preparation of lipid-rich protein sheets 50 parts by weight of full-fat soy protein (product name: Soya Flour NSA, manufactured by Nisshin Oillio) containing approximately 26% oil by weight in solids, 22 parts by weight of isolated soy protein (product name: SUPRO PM, manufactured by Dupont), 24 parts by weight of cornstarch (product name: Cornstarch, manufactured by Kato Chemicals), and 4 parts by weight of calcium sulfate (product name: Calcium Sulfate Dihydrate, manufactured by Fujifilm Wako Pure Chemical Industries) were mixed to form a raw material mixture powder, which was then fed into a twin-screw extruder and subjected to pressure and heat treatment. A high-lipid protein sheet was extruded from the twin-screw extruder through a cooling die while 80 parts by weight of water was added to 100 parts by weight of the raw material mixture powder (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 133 °C, a pressure of 3.1 MPa, a cooling water temperature of 60 °C, and a die slit width of 60 mm and a thickness of 1.0 mm. The high lipid content protein sheet was pressed in a direction perpendicular to the extrusion direction (up and down) with a biaxial roller (1 mm square blade, roller clearance 0.1 mm) equipped with multiple groove-forming circular blades (1 mm square blade) on the surface to form grooves on the surface (Fig. 5). Fig. 5 is a photograph showing the high lipid content protein sheet according to Example 1 of the present invention. Table 2 shows the raw material composition of the high lipid content protein sheet.

[0043] (3)Lamination process Two low-lipid protein sheets and three high-lipid protein sheets obtained above were alternately stacked, laminated, and bonded. A transglutaminase preparation (Ajinomoto Activa TG-B) was used to bond each sheet, and a transglutaminase aqueous solution prepared by dissolving this in four times the amount of water was applied to the surface of each sheet. After application, the sheets were stacked and stored in a refrigerator for two hours under a 5 kg load to produce a meat-like food product consisting of a five-layer laminate (Figure 6). Figure 6 is a photograph showing the stacked meat-like food product according to Example 1 of the present invention.

[0044] Example 2 As in Example 1, a low-lipid protein sheet and a high-lipid protein sheet were produced with multiple grooves on the front and back sides, and each sheet was stacked and bonded together using an aqueous transglutaminase solution to obtain a laminated sheet. A transglutaminase solution was applied to the surface of the high lipid protein sheet side of this laminated sheet, which was then rolled up with the high lipid protein sheet side facing inward and stored in a refrigerator for 2 hours under a 5 kg load to produce a rolled laminated meat-like food (Figure 7). Figure 7 is a photograph showing the rolled meat-like food according to Example 2 of the present invention.

[0045] [Table 1]

[0046] [Table 2]

[0047] (Cooking meat-like foods) The meat-like foods according to Examples 1 and 2 were seasoned by immersing them in a seasoning liquid having the following composition for 5 hours, and then heated at 180°C to prepare baked samples.

[0048] (Composition of seasoning liquid) Reduced starch syrup 40 parts by weight 20 parts by weight of white sugar Regular salt 5 parts by weight Pepper 0.5 parts by weight Monosodium glutamate 5 parts by weight Soy sauce 10 parts by weight Garlic powder 2 parts by weight Solid fat 20 parts by weight 120 parts by weight of water Caramel color 2 parts by weight

[0049] When the baked samples of Examples 1 and 2 were eaten, the appearance was close to that of natural meat, the fibrous tissue fell apart when chewed, and the oil dissolved in the mouth, fully reproducing the texture of natural meat. [Explanation of symbols]

[0050] 1, 2, 3 Meat-like foods 10. Low-lipid protein sheet 20 High-lipid protein sheet 30 Adhesive 40 grooves

Claims

1. A meat-like food characterized by being formed by laminating a low-lipid protein sheet made of a first textured soy protein material containing 40 to 60% by weight of water based on the total weight, less than 10% by weight of oil based on the total weight in terms of solid content, and 10 to 50% by weight of carbohydrates based on the total weight in terms of solid content, and a high-lipid protein sheet made of a second textured soy protein material containing 40 to 60% by weight of water based on the total weight, 10 to 15.4% by weight of oil based on the total weight in terms of solid content, and 10 to 50% by weight of carbohydrates based on the total weight in terms of solid content.

2. 2. The meat-like food according to claim 1, wherein the low-lipid protein sheet and the high-lipid protein sheet are laminated together via an adhesive.

3. 3. The meat-like food according to claim 1, wherein a plurality of grooves are formed on at least one main surface of said low-lipid protein sheet.

4. The meat-like food according to any one of claims 1 to 3, wherein a plurality of grooves are formed on at least one main surface of the high-lipid protein sheet.

5. 5. The meat-like food according to claim 1, wherein the low-lipid protein sheet and the high-lipid protein sheet are laminated to form a laminated protein sheet, which is wound.

6. 5. The meat-like food according to claim 1, wherein the laminated protein sheet, in which the low-lipid protein sheet and the high-lipid protein sheet are laminated, is folded zigzag.

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