Food product resembling pork back fat and method for manufacturing the same
A method combining pork back fat with protein and transglutaminase creates a heat-resistant, granular food that floats in soup, solving the supply and production issues of pork back fat by replicating its texture and appearance.
Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Patents
- Current Assignee / Owner
- AJINOMOTO CO INC
- Filing Date
- 2025-05-20
- Publication Date
- 2026-06-02
AI Technical Summary
The supply of pork back fat, which imparts umami and richness to soups, is scarce and labor-intensive to produce, and existing substitutes do not maintain a granular state or float in soup like pork back fat when heated.
A method involving mixing pork back fat with protein, water, and transglutaminase, optionally with sodium bicarbonate, to create a heat-resistant animal fat-like food that retains a granular shape and floats in soup, mimicking the texture and appearance of pork back fat.
The method produces a heat-resistant animal fat-like food that maintains its granular shape and floats in soup, replicating the texture and appearance of pork back fat, addressing the supply and production challenges while enhancing industrial applicability.
Smart Images
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Abstract
Description
Technical Field
[0001] The present invention relates to an animal fat-like food having excellent texture and appearance including animal fat and having heat resistance, and a method for producing the same.
Background Art
[0002] In recent years, back fat, especially pork back fat, which gives umami and a deep richness to soups used in the ramen industry and the like, has been in short supply and its price has been soaring. Under such circumstances, it is desired to ease the supply-demand tightness of back fat. In addition, the production of back fat requires long-time boiling work and granulation work at stores, and labor saving by abolishing such work has also become an issue. Regarding back fat, for example, there are known techniques such as using solid fat produced using fats and oils, water-soluble proteins, and transglutaminase as artificial lipids (Patent Document 1), and pork fat granules obtained by heating minced pork fat to shrink the fibrous matter into granules (Patent Document 2).
Prior Art Documents
Patent Documents
[0003]
Patent Document 1
Patent Document 2
Summary of the Invention
Problems to be Solved by the Invention
[0004] An object of the present invention is to provide an animal fat-like food that maintains a granular state with little melting, has an appearance and texture equivalent to those of pork back fat, and further floats in soup, although pork back fat that mostly melts when heated after being usually formed into granules.
Means for Solving the Problems
[0005] The inventors diligently studied to achieve the above objectives and found that by adding protein, water, and transglutaminase to pork back fat and mixing the mixture, and then forming the mixture into granules, an animal fat-like food product similar in texture (melts in the mouth) and appearance (white to translucent) to ordinary pork back fat can be obtained. Furthermore, they discovered that this animal fat-like food product is heat-resistant and floats in ramen soup and the like, thus completing the present invention.
[0006] In other words, the present invention is as follows: [1](1) A method for producing an animal fat-like food comprising the steps of heating animal fat and mixing animal fat with protein, water and transglutaminase; or (1') A method for producing an animal fat-like food product, comprising the step of mixing animal fat, protein, water, sodium bicarbonate, and transglutaminase. [2] The manufacturing method according to [1], wherein the animal fat is pork fat. [3] The manufacturing method described in [2], wherein the pork fat is back fat. [4] The method for producing a protein according to any one of [1] to [3], wherein the protein is at least one selected from the group consisting of gelatin, casein and wheat protein. [5](1) The method of production described in any of [1] to [4], wherein the total amount of animal fat-like food is calculated as 100g and 20 to 80g of animal fat, 0.1 to 10g of protein, 10 to 78g of water and 1 to 1000U of transglutaminase are mixed; or The manufacturing method according to any one of [1] to [4], wherein the total amount of animal fat-like food is calculated as 100g in (1') and 20-80g of animal fat, 1-20g of protein, 10-70g of water, 0.1-10g of baking soda and 1-1000U of transglutaminase are mixed. [6] A manufacturing method according to any one of [1] to [5], further comprising the step of (2) filling the obtained animal fat-like food into a container and sealing it. [7] The manufacturing method according to [6], further comprising the step of freezing the obtained animal fat-like food (3). [8] The manufacturing method according to [7], further comprising (4) a step of forming a thawed or partially thawed animal fat-like food into granules. [9] The method for producing an animal fat-like food product according to any one of [1] to [8], wherein the animal fat-like food product is a heat-resistant animal fat-like food product.
[10] A food product containing animal fat, protein, water and transglutaminase; or a food product containing animal fat, protein, water, sodium bicarbonate and transglutaminase.
[11] The food described in
[10] , wherein the animal fat is pork fat.
[12] The food described in
[11] , in which pork fat is back fat.
[13] The food according to any one of
[10] to
[12] , wherein the protein is at least one selected from the group consisting of gelatin, casein and wheat protein.
[14] Foods described in any of
[10] to
[13] , which contain 20-80g of animal fat, 0.1-10g of protein, 10-78g of water and 1-1000U of transglutaminase, calculated with the total amount of animal fat-like food being 100g; or A food product as described in any of
[10] to
[13] , which contains 20-80g of animal fat, 1-20g of protein, 10-70g of water, 0.1-10g of baking soda, and 1-1000U of transglutaminase, calculated based on a total amount of animal fat-like food products per 100g.
[15] Foods that are granular in shape, as described in any of
[10] to
[14] . A manufacturing method according to any one of [1] to [8], further comprising the step of adding baking soda in [1](1). [Effects of the Invention]
[0007] This invention makes it possible to maintain the granular shape of pork back fat, which normally melts almost completely when heated, without melting much at all. This invention provides an animal fat-like food product that has the same appearance and texture as pork back fat and floats in soup, making it comparable to regular pork back fat. [Brief explanation of the drawing]
[0008] [Figure 1] This is a photograph showing the sample from Example 1 added to ramen soup. [Figure 2]This is a photograph showing the sample from Comparative Example 2 added to ramen soup. [Figure 3] This is a side view photograph showing the ramen soup after adding samples 1-6 from Test Example 2. [Figure 4] This is a photograph taken from directly above, showing the ramen soup after adding samples 1-6 from Test Example 2. [Modes for carrying out the invention]
[0009] The present invention relates to (1) a method for producing an animal fat-like food comprising the steps of heating animal fat and mixing animal fat with protein, water and transglutaminase (also abbreviated as Method 1 of the present invention); or (1') a method for producing an animal fat-like food comprising the step of mixing animal fat, protein, water, sodium bicarbonate and transglutaminase (also abbreviated as Method 2 of the present invention) (collectively referred to as Method 2 of the present invention).
[0010] The animal fat used in the manufacturing method of the present invention is an oil or fat obtained from an animal body. Oils and fats are classified into animal oils, which are liquid at room temperature, and fats, which are solid at room temperature. However, the animal fat used in the manufacturing method of the present invention is preferably fat, which is solid at room temperature. Animal fats include land animal fats such as beef tallow, pork tallow, mutton tallow, and beef foot oil, as well as aquatic animal fats such as fish oil and whale oil. However, in this invention, land animal fats are preferred, and among them, pork tallow is preferred. Pork fat can be categorized into back fat, which is found in the loin area of the pig's back and contains a relatively large amount of fiber, and pork fat from other parts of the pig. Depending on the purpose of the final product, back fat or other parts may be selected. Therefore, in this invention, back fat is preferred from the standpoint that many users highlight back fat as a selling point of the final product, but otherwise, the invention is not particularly limited. Furthermore, from the standpoint of raw material procurement and cost, raw pork back fat is preferably used. Animal fat may be used alone or in combination of two or more kinds. However, from the perspective that many users indicate the use of back fat, it is preferably to contain at least porcine back fat. The animal fat preferably contains at least 5% by weight or more, preferably 30% by weight or more, more preferably 50% by weight or more of porcine back fat, and the upper limit is preferably 100% by weight or less.
[0011] The protein used in the production method of the present invention is not particularly limited as long as it does not impair the flavor of animal fat. However, from the perspective of reproducing the texture of back fat, a water-soluble protein is preferred. Examples of water-soluble proteins include gelatin, casein or its salts, wheat protein, soy protein, corn protein, rice protein, potato protein, ovalbumin, serum albumin, etc. Among them, gelatin, casein, sodium caseinate, and wheat protein are preferred. The protein used in the production method of the present invention can be a protein produced by a conventional method from raw food materials or materials, etc., or a commercially available protein.
[0012] Examples of the water used in the production method of the present invention include purified water such as distilled water and ion-exchanged water, tap water, alkaline electrolyzed water, etc., but are not limited thereto, and those suitable as water for food production can be used.
[0013] The sodium bicarbonate used in the production method of the present invention is sodium hydrogen carbonate represented by the chemical formula NaHCO3, which is a hydrogen carbonate of sodium. In the present invention, generally commercially available sodium bicarbonate for food can be used.
[0014] The transglutaminase used in the production method of the present invention is also called protein-glutamine γ-glutamyltransferase, which is a transferase that catalyzes the reaction of condensing the amino group of a glutamine residue in a protein with a primary amine and transferring the substituent on the amine to the glutamine residue to generate ammonia. Usually, the amino group of a lysine residue in a protein is used as the primary amine, and it acts as a cross-linking enzyme.
[0015] As the transglutaminase, a calcium-independent type obtained from microorganisms is preferably used. Examples of calcium-independent transglutaminases derived from microorganisms include transglutaminases produced by actinomycetes belonging to the genus Streptomyces, which can be obtained according to the method described in Japanese Patent Publication No. 2572716, but commercially available products such as "Activa TG-K" and "Activa TG-S" provided by Ajinomoto Co., Inc. can also be used.
[0016] The enzyme activity of transglutaminase can be measured and calculated, for example, by the hydroxamate method. Specifically, the enzyme activity can be calculated by reacting benzyloxycarbonyl-L-glutaminylglycine with hydroxylamine as substrates, forming an iron complex of the hydroxamic acid produced in the reaction in the presence of trichloroacetic acid, and then measuring the absorbance at 525 nm to determine the amount of hydroxamic acid produced from a calibration curve. In this specification, 1 U is defined as the amount of enzyme that produces 1 μmol of hydroxamic acid per minute at 37°C and pH=6.0 (see Japanese Patent Publication No. 64-027471).
[0017] In the manufacturing method 1 of the present invention, (1) the step of heating the animal fat is to heat the animal fat to a temperature of 20 to 90°C, preferably 40 to 80°C, and more preferably 50 to 60°C. The heating method can be carried out by conventional methods, for example, by using a steam kettle. The heating time is not particularly limited as long as the animal fat melts, but is usually 5 to 20 minutes, preferably 10 to 15 minutes. The heated animal fat may be added to an aqueous solution in which protein, water, and transglutaminase are dissolved and mixed (stirred). The order is not particularly limited as long as all the materials are ultimately mixed. Alternatively, protein and water may be added to the heated and melted animal fat and mixed (stirred) to form a paste as needed, or the animal fat may be made into a paste first, then protein and water may be added and mixed (stirred), and then transglutaminase may be added and mixed (stirred) further. Alternatively, protein and water may be added to the animal fat and mixed (stirred), the whole mixture may be heated to form a paste, and then transglutaminase may be added and mixed (stirred) further.
[0018] In the manufacturing method 2 of the present invention, step (1') of mixing (stirring) animal fat, protein, water, sodium bicarbonate and transglutaminase is not limited in any particular order as long as all the materials are ultimately mixed. However, typically, protein and water are added to the animal fat and mixed (stirred) to form a paste if necessary, or the animal fat is made into a paste first, then protein and water are added and mixed (stirred), and then sodium bicarbonate and transglutaminase are added and mixed (stirred) further.
[0019] In the manufacturing method 1 of the present invention, the amounts of each ingredient added, calculated based on a total amount of animal fat-like food as 100g, are as follows: Animal fat: From the viewpoint of imparting richness and flavor, typically 20-80g, preferably 20-60g, more preferably 25-55g. Protein: From the viewpoint of reproducing the appearance and texture of pork back fat, typically 0.1 to 10 g, preferably 0.1 to 5 g, more preferably 0.5 to 3 g. Water: From the viewpoint of the amount of gelatin that dissolves and the amount of pork fat added, the amount is usually 10 to 78 g, preferably 30 to 75 g, more preferably 45 to 70 g, and Transglutaminase: From the viewpoint of crosslinking reaction with gelatin, typically 1 to 1000 U, preferably 10 to 100 U, more preferably 15 to 55 U.
[0020] In the manufacturing method 2 of the present invention, the amounts of each ingredient added, calculated based on a total amount of animal fat-like food of 100g, are as follows: Animal fat: From the viewpoint of imparting richness and flavor, typically 20-80g, preferably 30-60g, more preferably 40-50g. Protein: From the viewpoint of reproducing the appearance and texture of pork back fat, typically 1 to 20 g, preferably 2 to 10 g, more preferably 4 to 6 g. Water: From the viewpoint of the amount of gelatin that dissolves and the amount of pork back fat added, typically 10-70g, preferably 30-60g, more preferably 40-50g. Baking soda: From the standpoint of making the pork fat float in the soup, typically 0.1 to 10 g, preferably 1 to 5 g, more preferably 2 to 4 g, and Transglutaminase: From the viewpoint of crosslinking reaction with gelatin, typically 1 to 1000 U, preferably 10 to 100 U, more preferably 30 to 80 U.
[0021] In steps (1) and (1') of the manufacturing method of the present invention, the mixing (stirring) step is not particularly limited as long as it can be used to mix the materials. For example, a commercial stirrer, such as a silent cutter or mixer that can finely turn the mixture into a paste, can be used as the mixing machine.
[0022] In steps (1) and (1') of the manufacturing method of the present invention, the mixing (stirring) temperature is usually -5 to 25°C, preferably 5 to 15°C, from the viewpoint of adopting the temperature of a typical meat processing plant in order to suppress the risk of microbial growth.
[0023] In steps (1) and (1') of the manufacturing method of the present invention, the mixing (stirring) time is not particularly limited, but is usually 5 to 10 minutes. Within these ranges, it becomes easier to obtain the unique texture of pork fat, etc.
[0024] The manufacturing method of the present invention may further include (2) a step of filling and sealing a container with the obtained animal fat-like food product. Conventional containers can be used to fill animal fat-like foods, but since heating is required when using animal fat-like foods in cooking, heat-resistant containers are preferred, as are containers with oxygen barrier properties and microwave heating compatibility. Examples of container types include flat bags, standing pouches, and molded containers.
[0025] Conventional methods can be used to fill and seal containers, but for example, after filling the containers, methods such as the hot plate method or the impulse method can be used to seal them.
[0026] The manufacturing method of the present invention may further include (3) a step of freezing the obtained animal fat-like food product. Conventional methods can be used to freeze animal fat-like foods.
[0027] The manufacturing method of the present invention may further include (4) a step of molding a thawed or partially thawed animal fat-like food product. Conventional methods can be used for thawing or partially thawing. For example, thawing by placing the container in a hot water bath or thawing in the refrigerator are possible methods. Thawed or partially thawed animal fat-like food products can be used as is or molded. The molding process is not particularly limited as long as it can be molded into chunks or granules such as blocks, fences, or logs (usually referring to the shape of pork back fat), but it can usually be molded using a chopper, die cutter, etc.
[0028] The lumpy animal fat-like food products that are formed are not particularly limited as long as they are in a shape and size suitable for distribution and supply, but examples include the shape and size that are typically distributed as pork back fat.
[0029] The granular animal fat-like food product that is formed is not particularly limited as long as it is in a shape and size suitable for use in dishes such as ramen, but examples of shapes include granules, dice, and mince, with dice and mince being preferred. In terms of particle size, the particle size in a dry state is, for example, usually a minimum length of 1 mm or more, preferably 2 mm or more, more preferably 3 mm or more, and a maximum length of 10 mm or less, preferably 6 mm or less, more preferably 5 mm or less.
[0030] The animal fat-like food obtained by the manufacturing method of the present invention is heat-resistant. Normally, when heating to 70°C or higher for heat sterilization, if the food is heated after being made into granules, the large surface area causes most of it to dissolve and no granules remain. Therefore, it is necessary to first boil it in large chunks for a long time before processing it into granules. Accordingly, in this application, "heat resistance" means that the granular shape of the back fat is maintained even when heated to 70°C or higher. For example, when the pork back fat-like food obtained by the manufacturing method of the present invention is added to ramen or the like, it not only maintains its granular shape but also exhibits the characteristic texture (melt-in-the-mouth quality) and translucent appearance of pork back fat, and furthermore, it floats in the ramen soup, making it suitable for use as pork back fat.
[0031] Furthermore, the manufacturing method of the present invention may appropriately include steps such as adding other additives and mixing with the additives, in addition to the steps described above. Additives include excipients such as dextrin, starch, modified starch, and reduced maltose; flavor enhancers such as umami seasonings and meat extracts; plant proteins other than those mentioned above; protein hydrolysates; partially hydrolyzed proteins; emulsifiers; chelating agents such as citrates and polyphosphates; reducing agents such as glutathione and cysteine; alginic acid; lye water; oils and fats other than animal fats; colorants; acidulants; and flavorings.
[0032] Furthermore, the manufacturing method of the present invention may also include, as appropriate, steps other than those described above, such as adjusting the pH to a desired level.
[0033] The present invention also includes embodiments of animal fat-like foods comprising animal fat, protein, water, and transglutaminase (also abbreviated as Food of the present invention 1), as well as embodiments of animal fat-like foods comprising animal fat, protein, water, sodium bicarbonate, and transglutaminase (also abbreviated as Food of the present invention 2) (collectively referred to as Food of the present invention).
[0034] The shape of the food product of the present invention is not particularly limited as long as it does not impair the effects of the present invention, but examples include block-shaped, fence-shaped, log-shaped (usually referring to the shape of pork back fat), and granular shapes. From the viewpoint of the shape used in actual pork back fat, a granular shape is preferred. Specific granular shapes include granular and diced shapes. In terms of particle size, the particle size in a dry state is, for example, usually a minimum length of 1 mm or more, preferably 2 mm or more, more preferably 3 mm or more, and a maximum length of 10 mm or less, preferably 6 mm or less, more preferably 5 mm or less. Such animal fat-like foods have the flavor and richness of animal fat, possessing the same flavor and texture as, for example, the pork fat simmered in ramen restaurants. Furthermore, while the flavor and richness of pork back fat prepared independently by each restaurant vary, the food of the present invention enables industrial production, eliminating not only variations in flavor and richness but also reducing the workload at restaurants.
[0035] Furthermore, Food 1 of the present invention contains the following amounts of each ingredient, calculated based on the total amount of animal fat-like food being 100g: Animal fat: Usually 20-80g, preferably 20-60g, more preferably 25-55g. Protein: Usually 0.1-10g, preferably 0.1-5g, more preferably 0.5-3g. Water: Usually 10-78g, preferably 30-75g, more preferably 45-70g, and Transglutaminase: Typically 1 to 1000 U, preferably 10 to 100 U, more preferably 15 to 55 U. The definitions and preferred ranges of animal fat, protein, water, and transglutaminase are as previously described.
[0036] Furthermore, the food product 2 of the present invention contains the following amounts of each ingredient, calculated based on the total amount of animal fat-like food products being 100g: Animal fat: Usually 20-80g, preferably 30-60g, more preferably 40-50g. Protein: Usually 1-20g, preferably 2-10g, more preferably 4-6g. Water: Usually 10-70g, preferably 30-60g, more preferably 40-50g. Baking soda: Usually 0.1 to 10 g, preferably 1 to 5 g, more preferably 2 to 4 g, and Transglutaminase: Typically 1 to 1000 U, preferably 10 to 100 U, more preferably 30 to 80 U. The definitions and preferred ranges of animal fat, protein, water, sodium bicarbonate, and transglutaminase are as previously described.
[0037] Furthermore, the food of the present invention may also contain excipients such as dextrin, starch, modified starch, and reduced maltose; flavorings such as umami seasonings and meat extracts; other plant proteins, protein hydrolysates, partially hydrolyzed proteins, emulsifiers, chelating agents such as citrates and polyphosphates; reducing agents such as glutathione and cysteine; alginic acid, lye water, oils and fats other than animal fats; colorants, acidulants, flavorings, etc.
[0038] Furthermore, Food 1 of the present invention is manufactured through the process described in Manufacturing Method 1 of the present invention. Furthermore, Food 2 of the present invention is manufactured through the process described in Manufacturing Method 2 of the present invention. The food product of the present invention can be distributed in a sealed container or in a frozen state. The food product of the present invention can be removed from the container and heated, or heated in the container using a water bath or similar method, and added to, for example, ramen noodles. [Examples]
[0039] The present invention will be further described below with reference to examples, but the technical scope of the present invention is not limited by these examples. Furthermore, unless otherwise specified, the sensory evaluation in these examples was conducted using a well-trained professional panel with at least five years of experience in the food industry. In this specification, unless otherwise specified, % represents weight percentage.
[0040] [Test Example 1] Sample preparation method As shown in Table 1, pork back fat, gelatin (Nitta Gelatin Co., Ltd. "Gelatin 21"), transglutaminase preparation TG-S-NF (activity: 78~126 U / g) (Ajinomoto Co., Inc.), water, and baking soda (AGC Inc. "Sodium Bicarbonate") were mixed according to the following procedure. (1) At room temperature below 20°C, water, gelatin, TG-S-NF, and baking soda were added to the pork back fat and mixed with a hand mixer until it became a paste. (2) After stirring until the mixture was uniform, 200g was placed in a bag and then degassed to obtain a vacuum sample. The sample was refrigerated overnight and frozen the following day to obtain a frozen sample.
[0041] Instructions for using frozen samples The frozen samples were partially thawed at 0 to -5°C, minced using a meat grinder, and formed into granules (particle size 3-10 mm). The formed and heated pork back fat-like oil composition was added to ramen soup.
[0042] Evaluation method The back fat-like oil composition on the ramen soup was visually inspected 30 seconds after addition. The results are shown in Table 1. Photographs of the ramen soups from Example 1 and Comparative Example 2 are shown in Figures 1 and 2.
[0043] [Table 1]
[0044] The sample in the example floated on the surface of the soup and looked similar to pork back fat. On the other hand, the samples in Comparative Examples 2-4, which did not contain baking soda, settled at the bottom of the soup without floating. Also, as in Comparative Example 1, the minced pork back fat dissolved into the soup.
[0045] [Test Example 2] Sample preparation method As shown in Table 2, pork back fat, gelatin (Nitta Gelatin Co., Ltd. "Gelatin 21"), and transglutaminase preparation TG-S-NF (activity: 78~126 U / g) (Ajinomoto Co., Inc.) were mixed according to the following procedure. (1) Melt the pork back fat at 60-70°C, pour it into an aqueous solution of gelatin and TG-S-NF dissolved in water, and stir with a hand mixer for about 10 minutes until it becomes a paste. (2) After stirring, the sample was poured into a container and the sample was obtained. The sample was refrigerated overnight. (3) The sample was finely chopped (particle size 3-10 mm), filled into a bag, and then degassed to obtain a vacuum-sealed sample.
[0046] Sample Usage Instructions The vacuum-sealed sample was heated in its bag to a core temperature of over 75°C, and then added to soy sauce ramen soup.
[0047] Evaluation method The fatty, pork back fat-like composition on the ramen soup was visually inspected 30 seconds after addition. The results are shown in Table 2. Photographs of the ramen soups from samples 1-6 are shown in Figures 3 and 4.
[0048] [Table 2]
[0049] Each sample floated on the surface of the soup and looked similar to pork back fat. [Industrial applicability]
[0050] According to the present invention, pork back fat, which normally melts almost completely when heated after being processed into granules, remains almost completely unmelted and maintains its granular shape, making it easy to prepare ramen and other dishes. According to the present invention, the appearance is semi-transparent, the texture is equivalent to pork back fat, and it floats in soup, so dishes similar to those made with pork back fat can be served not only in restaurants but also at home.
Claims
1. (1') A method for producing an animal fat-like food, comprising the step of mixing animal fat, protein, water, sodium bicarbonate and transglutaminase, The protein is at least one selected from the group consisting of gelatin, casein, salts of casein, and wheat protein. A manufacturing method in which, assuming a total amount of animal fat-like food is 100g, 20-80g of animal fat, 1-20g of protein, 10-70g of water, 0.1-10g of baking soda, and 1-1000U of transglutaminase are mixed.
2. The manufacturing method according to claim 1, wherein the animal fat is pork fat.
3. The manufacturing method according to claim 2, wherein the pork fat is back fat.
4. The manufacturing method according to claim 1, further comprising (2) filling a container with the obtained animal fat-like food and sealing it.
5. The manufacturing method according to claim 1, further comprising (3) a step of freezing the obtained animal fat-like food product.
6. Furthermore, the manufacturing method according to claim 5, further comprising (4) a step of molding a thawed or partially thawed animal fat-like food product.
7. An animal fat-like food comprising animal fat, protein, water, sodium bicarbonate, and transglutaminase, The protein is at least one selected from the group consisting of gelatin, casein, salts of casein, and wheat protein. A food product containing 20-80g of animal fat, 1-20g of protein, 10-70g of water, 0.1-10g of baking soda, and 1-1000U of transglutaminase, calculated based on a total amount of animal fat-like food products per 100g.
8. The food according to claim 7, wherein the animal fat is pork fat.
9. The food according to claim 8, wherein the pork fat is back fat.
10. The food according to any one of claims 7 to 9, wherein the food is in the form of granules.