Plant protein-containing foods

Abstract

The purpose of the present invention is to provide a vegetable protein-containing food that has an excellent juicy feeling (juiciness), a meat-like hardness, a good chewiness and almost the same texture as a natural livestock meat-containing food.　A vegetable protein-containing food that comprises (A) a granular vegetable protein and / or a granulated vegetable tissue protein containing brown rice, (B) a fibrillated granular vegetable protein, and (C) a mixture of oil or fat, water and methyl cellulose. This vegetable protein-containing food has an excellent juicy feeling (juiciness), a meat-like hardness, a good chewiness and almost the same texture as a natural livestock meat-containing food, which makes it appropriately usable as a pseudo-meat food.

Description

[Technical Field]

[0001] The present invention relates to a vegetable protein-containing food that is excellent in juiciness, has good hardness and chewiness, and has a texture similar to that of foods containing natural meat. [Background technology]

[0002] In recent years, there has been an increasing demand for vegetable protein-containing foods processed using vegetable proteins such as soy protein. It is known that the use of vegetable protein processed into a fibrous texture in vegetable protein-containing foods can impart a texture similar to that of natural meat, making them usable as meat substitutes. Conventionally, methods using twin-screw extruders have been primarily used to texturize proteins, and products processed by this method are distributed as textured soy protein, granular soy protein, and the like. However, simply using textured soy protein or granular soy protein alone has limitations in approximating the texture of natural meat, and it has been particularly difficult to achieve a sufficient juicy texture.

[0003] Various techniques for improving the texture of meat-like foods (meat-like foods) made from vegetable proteins have been investigated. For example, Patent Document 1 discloses that a processed food with a texture and flavor similar to that of natural meat can be obtained by mixing two specific textured protein-containing materials in a predetermined ratio under controlled humidity conditions, molding, and then heating and binding them by microwave irradiation, followed by rehydration in a seasoning liquid and baking. Patent Document 2 also discloses that a textured vegetable protein material containing a vegetable protein raw material and a sugar alcohol, with a sugar alcohol content of 0.1% by weight or more based on the dry weight, having a puffed texture, and having a water absorption rate of 1 or more, has a firm texture similar to that of natural meat.

[0004] However, conventional artificial meat foods still have room for improvement because they are not satisfactory in terms of texture and are not easy to handle. In addition, with the recent diversification and improvement of consumer preferences, there is a demand for artificial meat foods that have a sufficient meat juice feel. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] International Publication No. 2012 / 132917 [Patent Document 2] Japanese Patent Application Laid-Open No. 2008-61592 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a vegetable protein-containing food which is excellent in juiciness, has good hardness and chewiness, and has a texture similar to that of foods containing natural meat. [Means for solving the problem]

[0007] The present inventors have conducted extensive research to solve the above-mentioned problems and have found that a vegetable protein-containing food product comprising (A) a particulate vegetable protein and / or a particulate texture vegetable protein containing brown rice, (B) a defibrated product of the granular vegetable protein, and (C) a mixture of fats and oils, water, and methylcellulose has an excellent gravy (juiciness), good hardness and chewiness, and a texture similar to that of foods containing natural meat, and can be suitably used as a meat-like food product. The present invention was completed through further research based on this finding.

[0008] That is, the present invention provides the following aspects. Item 1. Vegetable protein-containing foods containing (A) granular vegetable protein and / or granular textured vegetable protein including brown rice, (B) defibrated granular vegetable protein, and (C) a mixture of fats, oils, water, and methylcellulose. Item 2. The vegetable protein-containing food according to Item 1, wherein the component (A) is granular soy protein and / or granular textured soy protein containing brown rice, and the component (B) is a defibrated product of the granular soy protein. Item 3. The vegetable protein-containing food according to Item 1 or 2, wherein the component (A) includes both granular vegetable protein and particulate textured vegetable protein containing brown rice. Item 4. A vegetable protein-containing food according to Item 3, containing 100 to 1900 parts by weight of granular textured vegetable protein containing brown rice, calculated as dry solids, per 100 parts by weight of granular vegetable protein calculated as dry solids. Item 5. The vegetable protein-containing food according to any one of Items 1 to 4, wherein the component (C) is a mixture of 5 to 50 parts by weight of oil, 30 to 92 parts by weight of water, and 3 to 20 parts by weight of methylcellulose per 100 parts by weight of the total amount of oil, water, and methylcellulose. Item 6. The vegetable protein-containing food according to any one of Items 1 to 5, wherein the vegetable protein-containing food contains 5 to 25% by weight of the component (A) calculated as a dry solid content, 1 to 10% by weight of the component (B) calculated as a dry solid content, and 10 to 80% by weight of the component (C). Item 7. The vegetable protein-containing food according to any one of Items 1 to 6, wherein the vegetable protein-containing food is a hamburger-like food. Item 8. A method for producing a vegetable protein-containing food, comprising: (A) a particulate vegetable protein and / or a particulate textured vegetable protein containing brown rice, (B) a defibrated product of the particulate vegetable protein, and (C) a process for obtaining a dough containing a mixture of fat, oil, water, and methylcellulose; shaping and heating the dough; A manufacturing method comprising: Item 9. The method according to Item 8, wherein the vegetable protein-containing food is a hamburger-like food. [Effects of the Invention]

[0009] The vegetable protein-containing food of the present invention is excellent in juiciness, has good hardness and chewability, and has a texture similar to that of foods containing natural meat, making it useful as a meat substitute food. DETAILED DESCRIPTION OF THE INVENTION

[0010] The vegetable protein-containing food of the present invention is characterized by containing (A) granular vegetable protein and / or particulate textured vegetable protein containing brown rice, (B) defibrated granular vegetable protein, and (C) a mixture of oil, water, and methylcellulose. The vegetable protein-containing food of the present invention is described in detail below.

[0011] [(A) Granular vegetable protein and / or granular textured vegetable protein containing brown rice] The vegetable protein-containing food of the present invention contains granular vegetable protein and / or granular textured vegetable protein containing brown rice (these may be abbreviated as component (A)).

[0012] In the present invention, "granular vegetable protein" is defined as such in the Japanese Agricultural Standards for Vegetable Protein. The Japanese Agricultural Standards for Vegetable Protein defines "vegetable protein" as a product of processing oil seeds such as soybeans or their defatted products, or flour of grains such as wheat (hereinafter referred to as "main ingredient") to increase its protein content, and then imparting gel-forming, emulsifying, or other properties or chewiness through physical actions such as heating or pressure, and forming it into a powder, paste, granules, or fiber form, with a protein content derived from the main ingredient (expressed as an anhydrous value; hereinafter referred to as "vegetable protein content") of more than 50%. The Japanese Agricultural Standards for Vegetable Protein also defines "granular vegetable protein" as vegetable protein formed into granules or flakes and having a meat-like texture. Granular vegetable protein has a fibrous internal structure with a specific orientation.

[0013] "Granular vegetable protein" can be obtained by subjecting a mixture containing at least vegetable protein raw materials and water, and optionally further containing fats, oils, starch, colorings, flavors, etc., to high pressure heat treatment in an extruder, extruding the thermoplastic raw material under normal pressure through a die attached to the tip of the screw to expand it, drying it, and forming it into granules.

[0014] The origin of the vegetable protein raw material used to produce the granular vegetable protein is not particularly limited, and may be, for example, soybean-derived such as isolated soybean protein, concentrated soybean protein, or defatted soybean; wheat-derived such as wheat flour or wheat gluten; or the like; but preferably soybean-derived (i.e., granular soybean protein).

[0015] The vegetable protein content in the granular vegetable protein may be 50% by weight or more, preferably 50 to 80% by weight, and more preferably 50 to 70% by weight.

[0016] The particle size (before hydration) of the granular vegetable protein is preferably such that the weight ratio of particles passing through a test sieve with a mesh size of 355 μm as specified in JIS Z 8801-1 is 10% or less. In addition, one embodiment of the particle size (before hydration) of the granular vegetable protein is flaky, and more specifically, flaky with a thickness of about 0.2 to 10.0 mm and a major axis of about 3.0 to 20.0 mm.

[0017] In addition, in the present invention, "particulate vegetable protein containing brown rice" refers to a mixture containing vegetable protein raw material and powdered brown rice that has been processed to have a fibrous internal structure with a certain directionality.

[0018] Particulate textured vegetable protein containing brown rice can be obtained by subjecting a mixture containing at least vegetable protein raw material, powdered brown rice, and water, and optionally further containing fats and oils, starch, colorings, flavors, etc., to high pressure heat treatment in an extruder, extruding the thermoplastic raw material under normal pressure through a die attached to the tip of the screw to expand it, drying it, and forming it into granules.

[0019] The origin of the vegetable protein raw material used to produce particulate vegetable protein including brown rice is not particularly limited, and may be, for example, soybean-derived such as isolated soybean protein, concentrated soybean protein, or defatted soybean; wheat-derived such as wheat flour or wheat gluten; or the like, but preferably soybean-derived.

[0020] The protein content in the particulate vegetable protein containing brown rice is not particularly limited, but may be, for example, 40 to 80 parts by weight, preferably 45 to 65 parts by weight, and more preferably 50 to 55 parts by weight, of protein per 100 parts by weight of the total amount of the particulate vegetable protein containing brown rice.

[0021] The content of brown rice in the particulate-textured vegetable protein containing brown rice is not particularly limited, but for example, the content of brown rice is 3 to 15 parts by weight, preferably 3 to 10 parts by weight, and more preferably 3 to 8 parts by weight per 100 parts by weight of the total amount of the particulate-textured vegetable protein containing brown rice.

[0022] The particle size of the particulate-texture vegetable protein (before hydration) containing brown rice is preferably such that the weight percentage of particles passing through a test sieve with a mesh size of 355 μm as specified in JIS Z 8801-1 is 10% or less. In addition, one embodiment of the particulate-texture vegetable protein (before hydration) containing brown rice is cylindrical, more specifically, cylindrical with a diameter of about 2.0 to 4.0 mm and a length of about 5.0 to 15.0 mm.

[0023] In the vegetable protein-containing food of the present invention, the granular vegetable protein and / or particulate vegetable protein containing brown rice is preferably used in a hydrated (water-containing) state. Hydration can be achieved by immersing the dry granular vegetable protein and / or particulate vegetable protein containing brown rice in water or oil. The water content of the hydrated granular vegetable protein and / or particulate vegetable protein containing brown rice is not particularly limited, but may be, for example, 100 to 400 parts by weight, preferably 100 to 250 parts by weight, more preferably 120 to 180 parts by weight, of water per 100 parts by weight of the granular vegetable protein and / or particulate vegetable protein containing brown rice in terms of dry solid content.

[0024] In the vegetable protein-containing food of the present invention, either granular vegetable protein or granular textured vegetable protein containing brown rice may be used alone as component (A), or these may be used in combination.

[0025] From the viewpoint of achieving a good balance between excellent juiciness and good hardness and chewiness, it is preferable to use a combination of granular vegetable protein and particulate vegetable protein containing brown rice as component (A). When a combination of granular vegetable protein and particulate vegetable protein containing brown rice is used, the ratio thereof is not particularly limited, but for example, the particulate vegetable protein containing brown rice is 100 to 1900 parts by weight, preferably 150 to 1900 parts by weight, more preferably 300 to 1900 parts by weight, calculated as dry solids, per 100 parts by weight of the granular vegetable protein calculated as dry solids.

[0026] In the vegetable protein-containing food of the present invention, the content of component (A) may be appropriately set depending on the type of vegetable protein-containing food, etc., but may be, for example, 5 to 25 wt %, preferably 10 to 20 wt %, and more preferably 12 to 18 wt %, calculated as the dry solid content of component (A).

[0027] [(B) Defibrated Granular Vegetable Protein] The vegetable protein-containing food of the present invention contains defibrated granular vegetable protein (sometimes abbreviated as component (B)).

[0028] In the present invention, the "defibrated material of granular vegetable protein" refers to a fibrous material obtained by defibrating granular vegetable protein.

[0029] The type, vegetable protein content, and preferred materials of the granular vegetable protein used as the raw material for the defibrated granular vegetable protein are the same as those for the granular vegetable protein used as component (A) above.

[0030] Defibrated granular vegetable protein can be obtained by adding water to hydrate (contain water), and then decomposing the granular vegetable protein into a fibrous material using a food cutter or the like.

[0031] The shape of the defibrated granular vegetable protein, when hydrated, can be, for example, about 1 to 35 mm in length and about 0.01 to 1 mm in thickness; preferably about 1 to 30 mm in length and about 0.01 to 0.8 mm in thickness; and more preferably about 3 to 20 mm in length and about 0.03 to 0.5 mm in thickness.

[0032] In the vegetable protein-containing food of the present invention, the defibrated product of granular vegetable protein is preferably used in a hydrated (water-containing) state. The moisture content of the defibrated product of granular vegetable protein in a hydrated state is not particularly limited, but for example, the moisture content may be 100 to 400 parts by weight, preferably 120 to 300 parts by weight, and more preferably 130 to 270 parts by weight per 100 parts by weight of the defibrated product of granular vegetable protein in terms of dry solid content.

[0033] In the vegetable protein-containing food of the present invention, the ratio of component (A) to component (B) is, for example, 10 to 60 parts by weight, preferably 20 to 50 parts by weight, more preferably 30 to 40 parts by weight, in terms of dry solids, of component (B) per 100 parts by weight of the total amount of component (A) in terms of dry solids.

[0034] In the vegetable protein-containing food of the present invention, the content of component (B) may be appropriately set depending on the type of vegetable protein-containing food, etc., but may be, for example, 1 to 10% by weight, preferably 3 to 8% by weight, and more preferably 4 to 6% by weight, calculated as the dry solid content of component (B).

[0035] [(C) A mixture of oil, water, and methylcellulose] The vegetable protein-containing food of the present invention further contains a mixture of oil, water, and methylcellulose (sometimes abbreviated as component (C)). This mixture functions to bind components (A) and (B) together and also to provide an excellent juicy texture.

[0036] The type of oil or fat is not particularly limited as long as it is usable for food, and examples thereof include vegetable oils and fats such as palm olein, palm oil, coconut oil, cocoa butter, soybean oil, cottonseed oil, corn oil, sesame oil, olive oil, wheat germ oil, rice bran oil, safflower oil, rapeseed oil, sunflower oil, and peanut oil; and animal fats and fats such as beef tallow, lard, chicken fat, and butter. These oils and fats may be used alone or in combination of two or more. Among these, vegetable oils and fats are preferred, and vegetable oils and fats with a melting point close to that of animal oils and fats (specifically, palm olein, palm oil, coconut oil, and cocoa butter) are more preferred.

[0037] The methoxy group content of methylcellulose is not particularly limited as long as it is usable in foods, and may be, for example, 22 to 33%, preferably 25 to 33%, and more preferably 28 to 33%. In the present invention, the methoxy group content of methylcellulose is a value measured according to the method described in the 9th edition of the Official Specification of Food Additives (Ministry of Health, Labour and Welfare).

[0038] A suitable example of the methylcellulose used in the present invention is one with high gel strength. Methylcellulose with high gel strength is described in, for example, JP 2015-71779 A, ​​JP 2015-120911 A, JP 2012-97269 A, JP 2012-92347 A, and JP 2002-541270 A, and the methylcellulose described in these publications can be suitably used.

[0039] The ratio of fats and oils, water, and methyl cellulose may be, for example, 5 to 50 parts by weight of fats and oils, 30 to 92 parts by weight of water, and 3 to 20 parts by weight of methyl cellulose per 100 parts by weight of the total amount of fats and oils, water, and methyl cellulose; preferably 10 to 40 parts by weight of fats and oils, 45 to 87 parts by weight of water, and 3 to 15 parts by weight of methyl cellulose; and more preferably 10 to 30 parts by weight of fats and oils, 55 to 87 parts by weight of water, and 3 to 15 parts by weight of methyl cellulose.

[0040] The mixture of fat or oil, water, and methyl cellulose can be obtained by mixing the fat or oil, water, and methyl cellulose uniformly, and a preferred embodiment thereof is in the form of an emulsion.

[0041] In the vegetable protein-containing food of the present invention, the content of component (C) may be appropriately set depending on the type of vegetable protein-containing food, etc., but may be, for example, 10 to 80% by weight, preferably 10 to 50% by weight, and more preferably 15 to 25% by weight.

[0042] [Other ingredients] In addition to the components (A) to (C), the vegetable protein-containing food of the present invention may contain, if necessary, other food ingredients, seasonings, and other secondary ingredients. Examples of such secondary ingredients include vegetables such as onion, carrot, burdock, potato, and sesame; grains such as breadcrumbs, wheat flour, potato starch, and oatmeal; seaweed such as wakame seaweed and hijiki seaweed; starch, egg yolk, egg white, soy sauce, mirin, salt, spices, acidulants, fruit juice, fruit pulp, yeast extract, meat extract, sweeteners, vegetable oil, animal fat, thickeners, colorings, flavors, antioxidants, and water.

[0043] Furthermore, it is preferable that the vegetable protein-containing food of the present invention does not contain natural meat, but natural meat may be contained as needed.

[0044] [Manufacturing method] The vegetable protein-containing food of the present invention is produced by kneading predetermined amounts of the above-mentioned components (A) to (C) and other components, if necessary, to produce a dough, forming the resulting dough into a desired shape, and then heating it. Heating can be performed by baking, steaming, boiling, frying, electromagnetic heating, or other techniques. The vegetable protein-containing food of the present invention may be served after heating, or it may be served in the form of a dough and heated in a food factory, a restaurant, or at home.

[0045] [Shape, form, etc.] The shape of the vegetable protein-containing food of the present invention may be appropriately determined depending on the desired food form, and examples thereof include block, flat, thick-sliced ​​meat, thin-sliced ​​meat, and minced meat.

[0046] The vegetable protein-containing food of the present invention has excellent gravy (juiciness) and good hardness and chewiness, and can achieve a texture similar to that of foods containing natural meat, and can therefore be provided as an artificial meat food that imitates processed meat foods such as hamburger steaks, meatballs, steaks, and meat for stews (curry, stew, etc.). In particular, one embodiment of the vegetable protein-containing food of the present invention can achieve a gravy and texture similar to that of a hamburger steak, making it particularly suitable as a hamburger-like food (a food that imitates a hamburger steak). [Example]

[0047] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0048] 1. Manufacturing of hamburger-like foods [Example 1] Particulate textured soy protein containing brown rice ("Soybean and Brown Rice Veggie Mince," Meissen Fine Foods Co., Ltd.; 5% brown rice by weight, 50.6% protein by weight; cylindrical shape, 2.5-3.5 mm in diameter, 7.0-15.0 mm in length) was added to boiling water and hydrated to obtain particulate textured soy protein containing brown rice with a moisture content of 60.0% by weight. Granular soy protein ("GS52-2-10," Yagami Japan Co., Ltd.; 65.0% protein by weight; flake shape, 2.0-8.0 mm thick, 3.0-17.0 mm in diameter) was added to water and hydrated to obtain granular soy protein with a moisture content of 66.7% by weight. Separately, granular soy protein (Apex 950, Fuji Oil Co., Ltd.; protein content: 63.0% by weight) was added to water and hydrated, and then defibrated using a food cutter to obtain defibrated granular vegetable protein with a moisture content of 60.0% by mass. The obtained defibrated granular vegetable protein had a length of approximately 3 to 20 mm and a thickness of approximately 0.03 to 0.5 mm.

[0049] Furthermore, an emulsion-like mixture (a mixture of methylcellulose, vegetable oil, and water) was obtained by mixing 5 wt.% of methylcellulose (Methocel Bind 112, Dow-DuPont; methoxy group content: 30.6%), 20 wt.% of vegetable oil (palm olein; Multi-Ace 20, Nisshin Oillio Co., Ltd.), and 75 wt.% of cold water and stirring the mixture in a food cutter.

[0050] The granular textured vegetable protein containing brown rice, granular soy protein, defibrated granular vegetable protein, and a mixture of methylcellulose, vegetable oil, and water were mixed with predetermined amounts of other auxiliary ingredients and kneaded to obtain a dough with the composition shown in Table 1. The resulting dough was formed into a 100g flattened dough (approximately 90mm x 60mm x 24mm) and baked in a frying pan to produce a hamburger-like food product.

[0051] [Example 2] A hamburger steak-like food was produced under the same conditions as in Example 1, except that the particulate texture soy protein containing brown rice was not added and the composition was changed to that shown in Table 1.

[0052] [Example 3] A hamburger-like food product was produced under the same conditions as in Example 1, except that the particulate soy protein was not added and the composition was changed to that shown in Table 1.

[0053] [Comparative Example 1] A hamburger-like food product was produced under the same conditions as in Example 1, except that the methylcellulose, vegetable oil, and water mixture was not blended, and instead, the methylcellulose, vegetable oil, and water were blended separately.

[0054] Comparative Example 2 Granular soy protein ("New Fujipro SHE" manufactured by Fuji Oil Co., Ltd.) was added to cold water and mixed using a food cutter. Vegetable oil (palm olein; "Multi-Ace 20" manufactured by Nisshin Oillio Co., Ltd.) was gradually added while mixing to obtain a mixture of granular soy protein, vegetable oil, and water. The composition of the mixture was 9.5% by weight granular soy protein, 19.1% by weight vegetable oil, and 71.4% by weight cold water.

[0055] A hamburger-like food product was produced under the same conditions as in Example 1, except that a mixture of granular soy protein, vegetable oil, water, and egg white powder was used instead of the mixture of methylcellulose, vegetable oil, and water, and the composition was changed as shown in Table 1.

[0056] Comparative Example 3 A hamburger-like food product was produced under the same conditions as in Example 2, except that the methylcellulose, vegetable oil, and water mixture was not blended, and instead, the methylcellulose, vegetable oil, and water were blended separately.

[0057] Comparative Example 4 A hamburger-like food product was produced under the same conditions as in Example 2, except that a mixture of granular soy protein, vegetable oil, water, and egg white powder was used instead of the mixture of methylcellulose, vegetable oil, and water, and the composition was changed as shown in Table 1.

[0058] Comparative Example 5 A hamburger-like food product was produced under the same conditions as in Example 3, except that the methylcellulose, vegetable oil, and water mixture was not blended, and instead, the methylcellulose, vegetable oil, and water were blended separately.

[0059] Comparative Example 6 A hamburger-like food product was produced under the same conditions as in Example 3, except that a mixture of granular soy protein, vegetable oil, water, and egg white powder was used instead of the mixture of methylcellulose, vegetable oil, and water, and the composition was changed as shown in Table 1.

[0060] 2. Evaluation Method [Method for evaluating meat juiciness] The obtained hamburger-like food was placed in a plastic bag, vacuum sealed, and heated in a water bath at 70°C for 1 hour. After heating, the hamburger-like food was removed from the plastic bag and cut into 5 mm cubes from the center. The weight of the cut sample (hereinafter referred to as weight A) was measured, and the sample was sandwiched between filter paper and subjected to a texture test at 10 kg / cm using a texture tester (Tensipressor TTP-50BX II) with a cylindrical plunger (φ60 mm). 2The sample was pressed for 1 minute. After pressing, the sample was removed from the filter paper and the weight of the juice adhering to the filter paper (hereinafter referred to as weight B) was measured. The juice ratio (%) was calculated according to the formula: (weight B / weight A) x 100.

[0061] [Method for evaluating hardness and chewiness] The obtained hamburger-like food was placed in a plastic bag, vacuum sealed, and heated in a water bath at 70°C for 1 hour. After heating, the hamburger-like food was removed from the plastic bag and cut into 5 mm cubes. The hardness and chewiness were evaluated using a texture measuring device (Tensipressor TTP-50BX II) with a cylindrical plunger (φ5 mm) at a pressing speed of 2 mm / sec and a pressing distance of 15 mm by a multiple integrated bite analysis method. From the obtained stress waveform, the maximum stress (gw / cm 2 ) is the integral of hardness, stress and plunger pushing distance (gw / cm 2 ·cm) was evaluated as chewiness.

[0062] 3.Results The results are shown in Table 1. As a result, it was confirmed that hamburger-like foods containing particulate texture soy protein containing brown rice and / or granular soy protein, defibrated granular vegetable protein, and a mixture of methylcellulose, vegetable oil, and water had a high gravy rate as well as sufficient hardness and chewiness (Examples 1 to 3). On the other hand, even if the foods contained particulate texture soy protein containing brown rice and / or granular soy protein, and defibrated granular vegetable protein, when the methylcellulose, vegetable oil, and water were blended separately without being mixed together, they were unable to satisfactorily combine a high gravy rate with sufficient hardness and chewiness (Comparative Examples 1, 3, and 5). Furthermore, even when the product contained particulate textured soy protein containing brown rice and / or granular soy protein and defibrated granular vegetable protein, or when a mixture of granular soy protein, vegetable oil, water, and egg white powder was blended, it was not possible to satisfactorily combine both a high meat juice content with sufficient hardness and chewiness (Comparative Examples 2, 4, and 6).

[0063] Furthermore, when the hamburger-like foods of Examples 1 to 3 were heated and actually eaten, they had a rich gravy taste, good hardness and chewiness, and a texture similar to that of a hamburger made from natural meat.

[0064] [Table 1]

Claims

1. (A) granular soy protein and / or granular textured soy protein containing brown rice, (B) defibrated granular soy protein, and (C) a mixture of fat, oil, water, and methylcellulose; The vegetable protein-containing food contains 10 to 20% by weight of the (A) component in terms of dry solid content, 3 to 8% by weight of the (B) component in terms of dry solid content, and 10 to 50% by weight of the (C) component.

2. 2. The vegetable protein-containing food according to claim 1, wherein said component (A) comprises both granular soy protein and granular textured soy protein containing brown rice.

3. The vegetable protein-containing food according to claim 2, wherein the particulate textured soy protein containing brown rice is contained in an amount of 100 to 1900 parts by weight in terms of dry solids per 100 parts by weight of the particulate soy protein in terms of dry solids.

4. The vegetable protein-containing food according to any one of claims 1 to 3, wherein the component (C) is a mixture of 5 to 50 parts by weight of fats and oils, 30 to 92 parts by weight of water, and 3 to 20 parts by weight of methylcellulose per 100 parts by weight of the total amount of fats and oils, water, and methylcellulose.

5. The vegetable protein-containing food according to any one of claims 1 to 4, wherein the (A) component is contained in an amount of 12 to 18% by weight, calculated as a dry solid content, the (B) component is contained in an amount of 4 to 6% by weight, calculated as a dry solid content, and the (C) component is contained in an amount of 15 to 25% by weight.

6. 6. The vegetable protein-containing food according to claim 1, wherein the vegetable protein-containing food is a hamburger-like food.

7. A method for producing a vegetable protein-containing food, comprising the steps of: (A) obtaining a dough containing granular soy protein and / or granular textured soy protein containing brown rice; (B) defibrated granular soy protein; and (C) a mixture of fat, oil, water, and methylcellulose; shaping and heating the dough; The vegetable protein-containing food contains 10 to 20% by weight of the (A) component, calculated as a dry solid content, 3 to 8% by weight of the (B) component, and 10 to 50% by weight of the (C) component, calculated as a dry solid content.

8. The method according to claim 7, wherein the vegetable protein-containing food is a hamburger-like food.

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