Method for producing meat-like processed food, and binder for meat-like processed foods

Abstract

The present invention addresses the problem of providing a method for preparing a meat-like processed food in which methyl cellulose is used as a binder that is an alternative for egg white and a textured plant-derived protein material is used as an alternative for a meat, the method not essentially requiring the use of a cutter or the like having a strong shear force during the preparation of the meat-like processed food.　The meat-like processed food can be produced by the following steps without requiring the use of a cutter or the like. (i) A step for mixing methyl cellulose with water-swellable dietary fibers. (ii) A step for mixing a textured plant-derived protein material with water and a product produced in the step (i) to prepare a dough. (iii) A step for shaping the dough produced in the step (ii) and then heating the shaped product to produce the meat-like processed food.

Description

Method for producing meat-like processed foods and binder for meat-like processed foods

[0001] The present invention relates to a meat-like processed food in which a textured vegetable protein material is used as a substitute for meat.

[0002] The market for plant-based foods, particularly meat-like processed foods such as veggie burgers, has grown significantly both domestically and internationally. These meat-like processed foods are made using textured protein materials, primarily made from soybeans and other plant proteins, which are textured using an extruder or other means to resemble meat. However, many products contain dried egg white, an animal-based ingredient, making them unsuitable for vegans. Methylcellulose (MC) is widely used as a substitute for dried egg white. Patent Document 1 describes a meat-like processed food made from methylcellulose and gluten, etc., with a methylcellulose body, but the texture does not achieve a level comparable to that of egg white. Patent Document 2 discloses a meat-like processed food that achieves a high yield upon heating and a meat-like texture without using animal-based ingredients by adding insoluble dietary fiber and citrus fiber to isolated soybean protein material and methylcellulose.

[0003] JP 2005-21163 A Patent No. 7099661 A

[0004] The object of the present invention is to complete a preparation method for meat-like processed foods that use methylcellulose as a binder to replace egg white and a textured vegetable protein material as a meat substitute, without necessarily using a cutter or the like that has a strong shearing force.

[0005] As a result of extensive research into the above-mentioned problems, the inventors have discovered that by mixing methylcellulose and water-swellable dietary fiber in advance and then adding this to textured soy protein, the methylcellulose can be dispersed without the use of a cutter or the like, and a meat-like processed food can be prepared that has a rich meat-like texture both when heated and after cooling, and that has improved yield when heated, thereby completing the present invention.

[0006] That is, the present invention provides: (1) a method for producing a livestock meat-like processed food, comprising the following steps: (a) mixing methylcellulose and water-swellable dietary fiber; (b) mixing the mixture of (a), a textured plant protein material, and water; and (c) heating the dough prepared in (b) after molding to produce a livestock meat-like processed food. (2) A method for producing a livestock meat-like processed food according to (1), wherein the mass ratio of methylcellulose to water-swellable dietary fiber is 5:1 to 1:7. (3) A method for producing a livestock meat-like processed food according to (1), wherein the water-swellable dietary fiber in the dough is 0.05 to 5 mass%. (4) A method for producing a livestock meat-like processed food according to (1), wherein the water-swellable dietary fiber has a water absorption ratio of 3 or more. (5) A method for producing a livestock meat-like processed food according to (1), wherein the water-swellable dietary fiber is a combination of high-swellable dietary fiber and low-swellable dietary fiber in a ratio of 1:4 to 4:1. (6) A method for producing a livestock meat-like processed food according to (1), in which fats and oils are added during dough preparation. (7) A method for producing a livestock meat-like processed food according to (1), in which the mass ratio of methylcellulose to water-swellable dietary fiber is 5:1 to 1:7, the water-swellable dietary fiber in the dough is 0.05 to 5% by mass, the water-swellable dietary fiber has a water absorption ratio of 3 times or more, and the water-swellable dietary fiber is a combination of high-swellable dietary fiber and low-swellable dietary fiber in a ratio of 1:4 to 4:1, and fats and oils are added during dough preparation. (8) A method for producing a livestock meat-like processed food according to (1), in which no equipment exerting shearing force is used in steps (a) to (b). (9) A method for producing a livestock meat-like processed food according to (7), in which no equipment exerting shearing force is used in steps (a) to (b). (10) A binder for meat-like processed foods, comprising methylcellulose and water-swellable dietary fiber, wherein the mass ratio of the methylcellulose to the water-swellable dietary fiber is 5:1 to 1:7. (11) The binder for meat-like processed foods according to (10), wherein the water-swellable dietary fiber has a water absorption ratio of 3 times or more. (12) The binder for meat-like processed foods according to (10), wherein the water-swellable dietary fiber is a combination of high-swellable dietary fiber and low-swellable dietary fiber in a ratio of 1:4 to 4:1. (13) The binder for meat-like processed foods according to (11), wherein the water-swellable dietary fiber is a combination of high-swellable dietary fiber and low-swellable dietary fiber in a ratio of 1:4 to 4:1. (14) The binder for meat-like processed foods according to (10), which is used for applications that do not contain meat or egg white.(15) The binder for meat-like processed foods according to (11), used for applications not containing meat or egg white. (16) The binder for meat-like processed foods according to (12), used for applications not containing meat or egg white. (17) The binder for meat-like processed foods according to (13), used for applications not containing meat or egg white. The present invention also provides: (1) a method for producing a meat-like processed food, comprising the following steps: (a) mixing methylcellulose and water-swellable dietary fiber; (b) mixing the mixture of (a), a textured plant protein material, and water; (c) molding the dough prepared in (b) and then heating it to produce a meat-like processed food. (2) The method for producing a meat-like processed food according to (1), wherein the mass ratio of methylcellulose to water-swellable dietary fiber is 5:1 to 1:7. (3) A method for producing a livestock meat-like processed food according to (1), wherein the water-swellable dietary fiber in the dough is 0.05 to 5% by mass. (4) A method for producing a livestock meat-like processed food according to (1), wherein the water-swellable dietary fiber has a water absorption ratio of 3 times or more. (5) A method for producing a livestock meat-like processed food according to (1), wherein the water-swellable dietary fiber is a combination of high-swellable dietary fiber and low-swellable dietary fiber in a ratio of 1:4 to 4:1. (6) A method for producing a livestock meat-like processed food according to (1), wherein no equipment with shearing force is used in steps (a) and (b). (7) A method for producing a livestock meat-like processed food according to (1), wherein oils and fats are added during dough preparation. (8) A binder for livestock meat-like processed foods, comprising methylcellulose and water-swellable dietary fiber, wherein the mass ratio of methylcellulose to water-swellable dietary fiber is 5:1 to 1:7. (9) The binder for livestock meat-like processed foods according to (8), wherein the water-swelling dietary fiber has a water absorption ratio of 3 times or more. (10) The binder for livestock meat-like processed foods according to (8), wherein the water-swelling dietary fiber is a combination of high-swelling dietary fiber and low-swelling dietary fiber in a ratio of 1:4 to 4:1. (11) The binder for livestock meat-like processed foods according to (8), which is used for applications that do not contain livestock meat or egg white.

[0007] According to the present invention, a meat-like processed food that has a rich meat-like texture both when heated and after cooling and has an improved yield when heated can be provided without using a cutter or the like.

[0008] (Meat-like processed foods) In the present invention, the meat-like processed foods refer to those processed to resemble meat, mainly using textured vegetable protein materials. Examples of meat-like processed foods include hamburger steaks, patties, meatballs, nuggets, meatballs, ham, sausages, salami, frankfurters, corn hot dogs, dumplings, shumai, spring rolls, meat buns, xiaolongbao, minced meat cutlets, meat pies, ravioli, lasagna, meatloaf, stuffed cabbage rolls, stuffed peppers, and other foods that typically use various types of minced meat.

[0009] (Methylcellulose) The methylcellulose used in the present invention is a methoxylated product of cellulose, a widely distributed natural material. It is typically produced by treating cellulose with caustic soda and then reacting it with methyl chloride and an etherifying agent. It also has the property of reversibly increasing its gelling power upon heating. In the present invention, methylcellulose can be used alone or in combination with other gelling agents. Examples of other gelling agents include egg white, gellan gum, carrageenan, alginic acid, agar, curdlan, konjac flour, and starch.

[0010] (Water-Swellable Dietary Fiber) The water-swellable dietary fiber used in the present invention is a fiber that swells in water or warm water but does not actively dissolve. Preferably, the water-absorption capacity is 3 times or more, as described below. The water-absorption capacity is preferably 50 times or less, and more preferably 45 times or less. Furthermore, plant-derived dietary fiber is preferred. These water-swellable dietary fibers can be classified into low-swelling dietary fibers with a water-absorption capacity of less than 15 times and high-swelling dietary fibers with a water-absorption capacity of 15 times or more. Low-swelling dietary fibers preferably have a water-absorption capacity of 14 times or less, 12 times or less, or 10 times or less, while high-swelling dietary fibers preferably have a water-absorption capacity of 20 times or more, 25 times or more, or 30 times or more. Specific examples of low-swelling dietary fibers include bamboo fiber, sugarcane fiber, apple fiber, potato fiber, pea fiber, oat fiber, and wheat fiber. Examples of high-swelling dietary fibers include citrus fiber, as described below. Bamboo fiber, oat fiber, and citrus fiber are particularly preferred for achieving the effect of the present invention, which is to impart a moderate firmness to meat-like processed foods without causing dryness and to maintain firmness even after cooling. Furthermore, in the present invention, multiple water-swellable dietary fibers of different types having the above water absorption capacities can also be used in combination. A mixture of high-swelling dietary fiber and low-swelling dietary fiber in a ratio of 1:4 to 4:1, preferably 1:2 to 2:1, is particularly preferred, as it has a rich meat-like texture.

[0011] The citrus fiber used in the present invention is obtained by squeezing citrus fruits such as oranges, removing the juice from the squeezed liquid, and then subjecting the cell walls of the powder to a high impact. As a result, the micellar structure of the cells in this citrus fiber is broken down, resulting in a porous structure, which significantly improves water absorption and water binding, resulting in improved water retention. Citrus raw materials derived from oranges and lemons are particularly preferred.

[0012] (Water absorption capacity) Water absorption capacity is measured by adding 50 g of water to 1 g of each sample fiber, stirring in a 50 ml container, and leaving it to stand for 24 hours, and then confirming the boundary between the supernatant and the precipitate. If the boundary (amount of precipitate) is 20 ml, the water absorption capacity is calculated as 20 times. If no boundary is visible, the sample is not included in the water-swelling dietary fiber.

[0013] (Binder) A mixture of methylcellulose and water-swellable dietary fiber can be used as an egg white substitute binder to bind the textured vegetable protein material described below and produce meat-like processed foods. The mixing process of methylcellulose and water-swellable dietary fiber can be carried out at any time, but the two components must be mixed before first contacting the vegetable protein material. Adding them separately without mixing or mixing them insufficiently may prevent the effects of the present invention from being achieved. The mass ratio of the mixed methylcellulose to water-swellable dietary fiber is preferably 5:1 to 1:7. Too much methylcellulose reduces dispersibility and makes it difficult to achieve a meat-like texture, while too little methylcellulose tends to reduce yield. The mass ratio is preferably 4:1 to 1:6, and more preferably 1.5:1 to 1:6. This binder can also be distributed on its own as an egg white substitute binder for the production of meat-like processed foods. In this case, the amount of each component in the binder can be set as desired, but for example, it is preferable to add 0.05 to 5% by mass of water-swellable dietary fiber to the dough of the meat-like processed food. Other components can also be mixed in as long as they do not affect the production of the meat-like processed food. Meat-like processed foods using this binder preferably do not contain animal ingredients such as meat and egg white. A feature of the present invention is that it is possible to produce meat-like processed foods with reduced or no animal ingredients.

[0014] (Textured Vegetable Protein Material) The textured vegetable protein material used in the present invention is a material with a directional, water-insoluble texture and composed primarily of vegetable protein. Specific examples include vegetable raw materials whose main component is protein, such as soybeans, defatted soybeans, isolated soy protein, concentrated soy protein, wheat, wheat protein, peas, pea protein, chickpeas, and mycoprotein, processed into a textured form. For example, in the case of soybeans, soybeans, defatted soybeans, isolated soy protein, etc., are blended with other raw materials as needed, and textured under high temperature and pressure using a single-screw or twin-screw extruder or the like to produce granular, flake, or sliced ​​meat-like forms. Similar processing can also be performed on peas, mung beans, and chickpeas using fractions containing a large amount of protein as raw materials to obtain textured materials. These raw materials preferably have a protein concentration of 50% by mass or more, more preferably 60% by mass or more.

[0015] In the present invention, a textured soy protein material made primarily from soybeans is suitable, and products of any shape and size can be appropriately selected and used depending on the desired product form. While some products are distributed reconstituted with water, it is preferable to use a dried product (water content of 10% by mass or less) in the present invention. Soybean materials textured by pressing tofu are also suitable for the present invention. So-called gluten chips, which are prepared by processing wheat protein, can also be used as textured vegetable protein materials in the present invention.

[0016] (Oils and fats) Various oils and fats can be used in the meat-like processed food of the present invention. Specific examples include soybean oil, rapeseed oil, rice bran oil, corn oil, palm oil, beef tallow, lard, and their fractionated oils, hardened oils, and interesterified oils, and these can be selected and used as appropriate. However, since the object of the present invention is to produce meat-like processed foods, it is preferable to use oils and fats that are in a melted state at eating temperatures or mouth temperatures. Oils and fats that do not have fluidity at 15°C are even more preferable, as they are less subject to restrictions on the timing of addition during dough preparation, as described below.

[0017] (Devices with Shearing Force) In the present invention, the term "devices with shearing force" which is not to be actively used refers to devices that apply strong shearing force (shear) to an object to cut and mix it, and is also called a cutter, etc. Examples include a silent cutter, a food cutter, a cutter mixer, a food processor, a Stephan mixer, etc. Even producers who do not have equipment with such devices with shearing force can use the present invention to properly disperse methylcellulose and obtain processed foods with a good texture.

[0018] The method for producing meat-like processed foods using the product of the present invention is described below.

[0019] (Step A) (Mixing of methylcellulose and water-soluble dietary fiber) A mixed powder is prepared by mixing dry powders of methylcellulose and water-soluble dietary fiber. The mixing ratio is as described above, and two or more raw materials are powder-mixed using various methods. Specific mixing methods include, but are not limited to, methods using mixers such as cutter mixers, ribbon mixers, screw mixers, V-type mixers, and W-cone mixers. This mixed powder can also be distributed independently as a binder for meat-like processed foods.

[0020] (Step B) (Step of mixing (A) with the textured vegetable protein material) The textured vegetable protein material and the aforementioned mixed powder are added in a mixing device such as a mixer, specifically a Kenwood mixer, paddle mixer, ribbon mixer, or the like. Since the textured vegetable protein material is usually in a dry form, it is preferable to first allow it to absorb water and soften the texture, thereby "rehydrating" it, before carrying out the above-mentioned operation. A dry textured vegetable protein material or a partially rehydrated textured vegetable protein material can also be used. After adding the mixed powder to the textured vegetable protein material, or simultaneously with the addition of the mixed powder, additional water as needed can be added. Alternatively, the textured vegetable protein material can be added after adding some or all of the water to the mixed powder. The dry weight of the textured vegetable protein material is preferably 5 to 30% by mass, more preferably 8 to 20% by mass, of the hydrated dough. Using cold water at 0 to 10°C makes the final meat-like processed food firmer and improves the texture. After mixing these ingredients, the dough is obtained by stirring for about 1 to 5 minutes, depending on the scale. During this stirring operation, a strong shear such as that of a cutter is not necessarily required.

[0021] (Addition of Oils and Fats and Other Ingredients) Oils and fats can be added as needed during or after the above dough preparation. Adding oils and fats improves flavor and texture. The amount of oil used in the dough is preferably 1 to 20% by mass, more preferably 3 to 15% by mass. Using oils and fats that are not fluid at 15°C is more preferable, as it can be added simultaneously with the other dough ingredients during the dough preparation process. In the case of liquid oils, they must be added after the other dough ingredients have been mixed in advance. Various seasonings, vegetables, starches, gelling agents, other dietary fiber, and vegetable protein materials such as powdered soy protein can also be added to the dough as ingredients to alter the flavor and physical properties. In this case, it is preferable that the oils do not contain animal ingredients such as meat or egg white.

[0022] (Step C) (Molding and Heating) The dough prepared in Step A is molded into the desired size and shape using a molding machine. Refrigerating or freezing the molded dough hardens the final meat-like processed food, improving its texture, and freezing is particularly effective. For example, freezing at -30°C for approximately one hour is an example. The dough is then subjected to a heating step. The heating method used in the present invention can be a combination of baking, steaming, boiling, frying, electromagnetic heating, etc. Retort heating is also possible. This heats and solidifies the molded dough, stabilizing its shape. The temperature and time vary depending on the shape, mass, and heating method, but examples of baking include 180-300°C for 5-15 minutes, retort heating for 10-60 minutes at 115-130°C, and steaming for 5-50 minutes at 75-100°C.

[0023] By the above-mentioned operations, a meat-like processed food product using an egg white substitute binder can be obtained.

[0024] The present invention will be described below by way of examples, in which parts are parts by mass and % are mass %.

[0025] Study on Highly Swellable Dietary Fiber (Examples 1-4, Comparative Examples 1 and 2) Methylcellulose (BENECEL MX, Ashland Japan Co., Ltd.) and citrus fiber (Helbasel AQ Plus CF-D / 100, 40x water absorption, Sumitomo Pharma Food & Chemical Co., Ltd.) were mixed in a plastic bag according to the formulations in Table 1 to prepare mixed powders at various mixing ratios. Textured soy protein ingredients, APEX 650 and APEX 350 (both manufactured by Fuji Oil Co., Ltd.), were reconstituted with water according to the formulations in Table 1, and the mixed powders were added. Water was then added and the mixture was stirred for 3 minutes in a Kenwood mixer. For Comparative Examples 1 and 2, methylcellulose or citrus fiber was used alone, rather than the mixed powders. Solid fat (Unishort MJ, manufactured by Fuji Oil Co., Ltd.), vegetables (minced onion), and seasonings / spices were then added, followed by stirring for another 1 minute to prepare a dough. The dough was punched using an automatic molding machine (GM-D) manufactured by Nippon Carrier Co., Ltd. to form 70 g of dough, which was then baked at 300°C for 5 minutes in a convection oven (SCC WE 101 manufactured by Rational Japan Co., Ltd.) to obtain a hamburger-like food product.

[0026] (Table 1) Study on citrus fiber

[0027] (Evaluation) The mass of each molded dough was measured before and after heating, and the value obtained by dividing the mass after heating by the mass before heating was expressed as the heating yield (% by mass). Sensory evaluation was performed at two points: immediately after baking when the product temperature was about 50-60°C (after heating), and when the product temperature was about 30-40°C after leaving it at room temperature for 20 minutes or more (after cooling), and evaluated according to the following criteria.

[0028] (Sensory evaluation criteria) Sensory evaluation was carried out by five experienced panelists who comprehensively evaluated the texture of processed meat foods, especially hamburger steaks, and made a decision by consensus. A score of 3 or more on each criterion was deemed acceptable. ● Hardness The initial hardness when put in the mouth was defined as follows: 5: Sufficiently hard to chew 4: Hard to chew 3: Slightly soft to chew 2: Soft to chew 1: Very soft to chew ● Meat-like texture The falling apart texture of a meat patty (hamburger steak) felt from the middle to latter stages of chewing was defined as meat-like texture as follows: 5. Almost no stickiness, strong falling apart texture. Rich in meaty granular texture 4. Little stickiness, some falling apart texture and meaty granular texture 3. Somewhat sticky, some weak falling apart texture 2. Strong stickiness, weak falling apart texture 1. Very sticky, little loosening feeling ● Overall rating 1: Total score 4-6: Unsuitable 2: Total score 7-9: Slightly inferior but usable 3: Total score 10-13: Usable 4: Total score 14-17: Good 5: Total score 18-20: Especially good

[0029] As shown in the bottom row of Table 1, a meat-like processed food could be prepared by combining methylcellulose and citrus fiber. However, Example 4, which contained 1 / 10 the amount of citrus fiber of methylcellulose, was found to be slightly inferior. In addition, the comparative examples, which used either methylcellulose or citrus fiber alone, were both evaluated as unsuitable.

[0030] Study on Low-Swelling Dietary Fiber (Examples 5-10, Comparative Examples 3 and 4) Hamburger-like foods were prepared using the same method as in Example 1, except that the citrus fiber was replaced with bamboo fiber and the ingredients were as shown in Table 2 (Examples 5-10). The bamboo fiber used was a Rettenmeyer product, BAF90, with an average fiber length of 80 μm and a water absorption rate of 4.5 times. The "post-added" portion of Comparative Example 3 refers to a hamburger-like food prepared in the same manner as in Example 1, except that step A was omitted. Instead, in step B, methylcellulose alone, not the mixed powder, was added to the textured vegetable protein material, and the mixture was stirred in a Kenwood mixer for 3 minutes. After that, the bamboo fiber was added along with the solid fat and other ingredients. The "pre-added" portion of Comparative Example 4 refers to a hamburger-like food prepared in the same manner as in Example 3, except that step A was omitted. Instead, the bamboo fiber was added in step B, and the mixture was stirred in a Kenwood mixer for 3 minutes. After that, the methylcellulose was added along with the solid fat and other ingredients.

[0031] (Table 2) Study on bamboo fiber

[0032] The results are shown in the bottom row of Table 2. The combination of methylcellulose and bamboo fiber allowed the preparation of meat-like processed foods, similar to citrus fiber. Examples 6 and 7, in which bamboo fiber was added in amounts two to three times the amount of methylcellulose, received particularly high marks. On the other hand, Example 10, in which the amount of bamboo fiber was one-tenth the amount of methylcellulose, was found to be somewhat inferior. Furthermore, Comparative Examples 3 and 4, in which methylcellulose and bamboo fiber were added at separate stages without being mixed, were both rated as unsuitable.

[0033] Investigation into the simultaneous use of high-swelling dietary fiber and low-swelling dietary fiber (Examples 11 to 14) In order to examine the combined effect of two types of water-swelling fiber, a mixed powder was prepared by adding bamboo fiber to the citrus fiber of Example 1, and hamburger-like foods were prepared using the formulation shown in Table 3 and the same method as Example 1 (Examples 11 to 14).

[0034] (Table 3) Study on a mixture of citrus fiber and bamboo fiber

[0035] The results are shown in the bottom row of Table 3. The combination of citrus fiber, bamboo fiber and methylcellulose was highly rated.

[0036] By using the present invention, meat-like processed foods and the like that use methylcellulose as an egg white substitute can be produced without using a cutter or the like, making it possible to produce them in many places that do not have such equipment.

Claims

1. A method for producing meat-like processed food, comprising the following steps. (a) A step of preparing a mixed powder by mixing methylcellulose and water-swellable dietary fiber. (i) A step of mixing the mixture of (a), a textured plant protein material, and water. (c) A process of heating the dough prepared in (b) after shaping it to produce a meat-like processed food.

2. A method for producing a meat-like processed food according to claim 1, wherein the mass ratio of methylcellulose to water-swellable dietary fiber is 5:1 to 1:

7.

3. A method for producing a meat-like processed food according to claim 1, wherein the water-swellable dietary fiber in the dough is 0.05 to 5% by mass.

4. A method for producing a meat-like processed food according to claim 1, wherein the water-swelling dietary fiber has a water absorption ratio of 3 times or more.

5. A method for producing a meat-like processed food according to claim 1, wherein the water-swellable dietary fiber is a combination of highly swellable dietary fiber and low swellable dietary fiber in a ratio of 1:4 to 4:

1.

6. A method for producing a meat-like processed food according to claim 1, wherein oil and fat are added during the preparation of the dough.

7. A method for producing a meat-like processed food according to claim 1, wherein the mass ratio of methylcellulose to water-swellable dietary fiber is 5:1 to 1:7, the amount of water-swellable dietary fiber in the dough is 0.05 to 5% by mass, the water absorption ratio of the water-swellable dietary fiber is 3 times or more, the water-swellable dietary fiber is a combination of high-swellable dietary fiber and low-swellable dietary fiber in a ratio of 1:4 to 4:1, and oil and fat are added when preparing the dough.

8. A method for producing meat-like processed food according to any one of claims 1 to 7, wherein no equipment with shearing force is used in steps (a) to (b).

9. A binding agent for meat-like processed foods, comprising a mixed powder containing methylcellulose and water-swellable dietary fiber, with a mass ratio of methylcellulose to water-swellable dietary fiber of 5:1 to 1:

7.

10. The binding agent for meat-like processed foods according to claim 9, wherein the water-swelling dietary fiber has a water absorption ratio of 3 times or more.

11. The binding agent for meat-like processed foods according to claim 9, wherein the water-swellable dietary fiber is a combination of highly swellable dietary fiber and low swellable dietary fiber in a ratio of 1:4 to 4:

1.

12. The binding agent for meat-like processed foods according to claim 10, wherein the water-swellable dietary fiber is a combination of highly swellable dietary fiber and low swellable dietary fiber in a ratio of 1:4 to 4:

1.

13. A binding agent for meat-like processed foods according to any one of claims 9 to 12, for use in applications that do not include meat or egg white.