Meat-like food, method for producing same, and method for improving appearance of meat-like food

Abstract

The present invention addresses the problem of providing a meat-like food having an appearance, taste, and texture similar to those of livestock meat despite using a vegetable protein. A meat-like food product according to a first embodiment of the present invention contains a vegetable protein and at least one visual effect improver selected from among Maillard reaction inhibitors and light scattering agents, and has a water content of 40-90 mass% and an L* value of 60-95 in an uncooked state. A meat-like product according to a second embodiment of the present invention contains a vegetable protein and at least one visual effect improver selected from among Maillard reaction inhibitors and light scattering agents, said meat-like product having a water content of 40-90 mass% in an uncooked state, a higher L* value in the uncooked state than a control product, and a difference of 2-30 with respect to the L* value of the control product. The control product is an uncooked product that contains water and a vegetable protein of the same type as the vegetable protein included in the meat-like food, and has the same water content as the meat-like food, but does not contain the visual effect improver.

Description

Meat-like food, its manufacturing method, and method for improving the appearance of meat-like food

[0001] The present invention relates to a meat-like food product containing vegetable protein and useful as a meat substitute.

[0002] Conventionally, vegetable proteins derived from plants such as soybeans and wheat have been used as raw materials for processed foods. In particular, in recent years, issues such as the increase in the world population and the environmental burden associated with livestock farming have come to the forefront, and processed foods that can serve as substitutes for livestock meat have attracted attention as a solution. As such processed foods, meat-like foods mainly composed of vegetable proteins have been proposed.

[0003] Patent Document 1 describes a colored structured protein product containing a vegetable protein and a colorant as one type of meat-like food. The colored structured protein product is obtained by extruding a raw material containing the vegetable protein and a colorant using an extruder, and the moisture content of the vegetable protein during the extrusion is preferably 1 to 35 wt %. The colored structured protein product is said to have texture characteristics similar to those of animal meat.

[0004] Patent Document 2 describes an analogous food product that contains meat such as livestock meat, flour such as wheat flour, and a coloring agent such as a natural pigment or titanium dioxide, and has the appearance of a real natural food. Patent Document 3 describes an analogous food product that contains fish protein, water, and a coloring agent, and has the realistic appearance and texture of fish flakes. Both of the analogous foods described in Patent Documents 2 and 3 contain real meat such as livestock meat or fish meat, and Patent Documents 2 and 3 do not specifically describe foods that aim to use only vegetable protein as the protein.

[0005] U.S. Patent 2008 / 0254199A1, International Publication No. 2012 / 103056, International Publication No. 2010 / 126563

[0006] An object of the present invention is to provide a meat-like food product which uses vegetable protein but has an appearance, taste and texture similar to that of livestock meat.

[0007] The present invention (first invention product) is a meat-like food product which contains a vegetable protein and one or more visual effect improvers selected from a Maillard reaction inhibitor and a light scattering agent, and which has a moisture content of 40 to 90% by mass and an L* value of 60 to 95 in an uncooked state.

[0008] The present invention (second invention product) is a meat-like food product which contains vegetable protein and one or more visual effect improvers selected from a Maillard reaction inhibitor and a light scattering agent, and which has a moisture content of 40 to 90% by mass in an uncooked state, and which has a larger L* value in an uncooked state than a control product, the difference in L* value from the control product being 2 to 30, and which does not contain the visual effect improver, and is an uncooked meat-like food product which consists of water and vegetable protein of the same type as the vegetable protein contained in the meat-like food, and which has the same moisture content as the meat-like food.

[0009] The present invention also relates to a method for producing the meat-like food of the present invention, which includes a step of extruding raw materials containing the vegetable protein, the visual effect improving agent, and water using an extruder.

[0010] The present invention also provides a method for improving the appearance of a meat-like food product that contains vegetable protein and has a moisture content of 40 to 90% by mass in an uncooked state, comprising blending one or more visual effect improvers selected from a Maillard reaction inhibitor and a light scattering agent into the meat-like food product, and increasing the L* value of the meat-like food product in an uncooked state by 2 to 30 compared to when the visual effect improver is not blended.

[0011] The meat-like food of the present invention contains vegetable protein. In the present invention, "vegetable protein" refers to protein obtained from plants. Examples of vegetable protein sources include legumes (soybeans, adzuki beans, etc.), grains (wheat, barley, rice, corn, buckwheat, etc.), potatoes (potatoes, etc.), nuts and seeds (peanuts, almonds, etc.), and algae. The vegetable protein may be treated with enzymes or the like. In the meat-like food of the present invention, one type of vegetable protein can be used alone, or two or more types can be used in combination. Suitable vegetable proteins for the present invention include legume proteins sourced from legumes and grain proteins sourced from grains (flours). Specific examples of legume proteins include soybean protein (e.g., defatted soybean flour, concentrated soybean protein, isolated soybean protein, extracted soybean protein), pea protein, fava bean protein, chickpea protein, and mung bean protein. Specific examples of cereal proteins include wheat proteins such as gluten, rice proteins, oat proteins, rapeseed proteins, and potato proteins.

[0012] The content of vegetable protein in the meat-like food of the present invention is not particularly limited, but from the viewpoint of more reliably achieving the objective of providing a meat-like food that is useful as a meat substitute, it is preferably 10% by mass or more, more preferably 20% by mass or more, and may even be 40% by mass or more, relative to the total mass of the meat-like food.

[0013] The meat-like food of the present invention is characterized by containing one or more visual effect improvers selected from a Maillard reaction inhibitor and a light scattering agent. As a result, the meat-like food of the present invention exhibits a color similar to that of livestock meat when visually observed, and has an appearance similar to that of livestock meat. The term "livestock meat" as used herein is as described above. As is well known, the Maillard reaction is a reaction in which protein reacts non-enzymatically with reducing sugars such as glucose to produce brown pigments as glycation products, and is a typical example of non-enzymatic browning of foods. However, according to the findings of the inventors, meat-like foods containing plant protein are more likely to undergo accelerated browning due to the Maillard reaction when heated compared to livestock meat. Therefore, after heat production, meat-like foods may exhibit a more intense brown color than livestock meat when visually observed, resulting in an appearance different from that of livestock meat. Therefore, in the present invention, a Maillard reaction inhibitor is incorporated as a visual effect improver into a meat-like food containing plant protein, with the aim of improving the visual effect (reducing the browning) by inhibiting the Maillard reaction. Furthermore, light scattering agents are substances that have a high refractive index and the property of physically reflecting and scattering light irradiated from a light source (light scattering properties). According to the findings of the inventors, by incorporating a light scattering agent into a meat-like food containing vegetable protein, the meat-like food is endowed with light scattering properties, improving the visual effect, and the meat-like food has an appearance similar to that of livestock meat when visually observed using natural or artificial light.

[0014] Examples of Maillard reaction inhibitors that can be used as visual effect improvers include organic acids, vitamins, polyphenols, amino acids, and reducing agents, and these can be used alone or in combination of two or more. Specific examples of organic acids include citric acid, malic acid, lactic acid, phytic acid, gluconic acid, and fumaric acid. Specific examples of vitamins include vitamin B and vitamin E. Specific examples of polyphenols include catechin, mangosteen extract, and rosemary extract. Specific examples of amino acids include L-cystine. Specific examples of reducing agents include sodium pyrosulfite and sodium sulfite.

[0015] Examples of light scattering agents that can be used as visual effect improvers include inorganic salts, which can be used alone or in combination of two or more. Specific examples of inorganic salts include titanium dioxide, calcium carbonate, and magnesium carbonate.

[0016] The content of the visual effect improver in the meat-like food of the present invention can be adjusted as appropriate depending on the type of visual effect improver used, taking into consideration the balance between the benefits of using the visual effect improver (improvement of the visual effect of the meat-like food) and the disadvantages (deterioration of the taste and texture of the meat-like food, etc.). When a Maillard reaction inhibitor such as the specific examples above is used as the visual effect improver, the content of the Maillard reaction inhibitor in the meat-like food of the present invention is preferably 0.01 to 3 mass%, more preferably 0.1 to 2 mass%, based on the total mass of the meat-like food. When a light scattering agent such as the specific examples above is used as the visual effect improver, the content of the light scattering agent in the meat-like food of the present invention is preferably 0.01 to 3 mass%, more preferably 0.1 to 2 mass%, based on the total mass of the meat-like food.

[0017] The meat-like food of the present invention must have a moisture content of 40 to 90% by mass in an uncooked state. The term "uncooked state" as used herein refers to a state in which the meat-like food has not been subjected to any cooking that would substantially affect the moisture content of the meat-like food. Examples of "cooking that would substantially affect the moisture content of the meat-like food" include washing the meat-like food with a liquid; heat cooking such as frying, boiling, and grilling; and cooking meat-like foods with a liquid such as marinade (a process in which the meat-like food is immersed in a liquid) or coating (a process in which a liquid is applied to the surface of the meat-like food). For example, cutting a meat-like food with a kitchen knife or other cooking implement generally falls under the category of "cooking the meat-like food," but since this does not normally substantially affect the moisture content of the meat-like food, a meat-like food that has only been cut can be considered "uncooked." In the present invention, the "moisture content of a meat-like food" refers to the moisture content measured according to the bone-drying method. Specifically, the meat-like food to be measured is heated to a product temperature of 130°C, and the moisture content is calculated as the ratio of the mass at which the meat-like food reaches constant weight to the mass before heating. The moisture content of a meat-like food primarily affects the texture and color of the meat-like food. If the moisture content of a meat-like food is less than 40% by mass, the texture may be harder and the color may be darker than that of livestock meat. If the moisture content is greater than 90% by mass, the texture may be softer and the color may be lighter than that of livestock meat. In either case, the texture and color of the meat-like food may significantly differ from that of livestock meat. To ensure the desired effects of the present invention are achieved, the moisture content of the meat-like food of the present invention is preferably 40 to 95% by mass, more preferably 50 to 80% by mass. The moisture content of a meat-like food can be adjusted, for example, by adjusting the amount of water added to a raw material containing vegetable protein during production of the meat-like food.

[0018] The meat-like food of the present invention, in an uncooked state, 1) has an L* value of 60 to 95 (hereinafter also referred to as "Feature 1"), or 2) has an L* value greater than that of a control product, with the difference in L* value from the control product (hereinafter also referred to as "L* value difference") being 2 to 30 (hereinafter also referred to as "Feature 2"). The "uncooked state" referred to here is as described above.

[0019] With regard to Feature 2, the control product, which is compared to the meat-like food of the present invention, does not contain a visual effect improver (Maillard reaction inhibitor, light scattering agent), and is an uncooked product composed of the same type of vegetable protein as the meat-like food and water, with the same moisture content as the meat-like food, i.e., a food in the "uncooked state." The control product can be produced by the same manufacturing method as the comparative meat-like food, except that no visual effect improver is used as an ingredient. Furthermore, if it is possible to remove only the visual effect improver from the comparative meat-like food, the control product can also be produced by doing so. The L* value of the control product varies depending on the type of vegetable protein, the content of vegetable protein, etc., but is typically 55 to 65 when the aforementioned types of vegetable protein are contained in the aforementioned amounts.

[0020] The L* value can be measured according to a conventional method using a measuring device (e.g., a color difference meter) that can measure and digitize color. A specific example of such a measuring device is the "Visual Analyzer IRIS" manufactured by Alpha Moss Japan Co., Ltd. The L* value of a meat-like food is measured on the surface of the meat-like food.

[0021] As is well known, the L* value represents the brightness of a substance (meat-like food) and ranges from 0 to 100. The higher the L* value, the brighter and closer to white the color of the substance, and the lower the L* value, the darker and closer to black the color of the substance. The meat-like food of the present invention having one or both of the above characteristics 1 and 2 has a color similar to that of livestock meat, and therefore can have an appearance similar to that of livestock meat. The L* value of the meat-like food of the present invention having the above characteristic 1 is preferably 65 to 95, more preferably 70 to 95. The L* value difference of the meat-like food of the present invention having the above characteristic 2 is preferably 3 to 30, more preferably 5 to 30. The L* value of the meat-like food can be adjusted, for example, by adjusting the type of vegetable protein, the type of visual effect improving agent, the content of the visual effect improving agent in the meat-like food, etc.

[0022] Specific examples of livestock meat that are particularly similar in color to the meat-like food of the present invention include the following. The meat-like food of the present invention is particularly useful as a meat substitute for the following. Note that the "fried chicken" and "fried pork" below are chicken or pork meat that has been coated with a coating material and then fried in high-temperature oil, and the coating is attached to the surface of the meat, and the L* values ​​are those of the meat surface exposed after the coating is removed. - Fried chicken (L* value: approximately 92.1 to 95.3) - Fried pork (L* value: approximately 78.6 to 79.3) - Boiled chicken (L* value: approximately 92.7 to 93.1) - Boiled pork (L* value: approximately 76.9 to 80.5) - Grilled chicken (L* value: approximately 92.7 to 93.2) - Grilled pork (L* value: approximately 75.4 to 78.3)

[0023] The meat-like food product of the present invention may contain ingredients other than the above ingredients (vegetable protein, visual effect improver, and water) to the extent that the desired effect of the present invention (a meat-like food product similar in appearance, taste, and texture to livestock meat can be provided despite using vegetable protein) is not inhibited. Examples of the other ingredients include animal protein, starches, polysaccharides, dietary fiber, edible oils and fats, seasonings, colorants, flavorings, and emulsifiers, and these can be used alone or in combination of two or more.

[0024] The term "animal protein" refers to protein obtained from animals. Examples of sources of animal protein include meat, poultry, seafood, insects, eggs, and dairy products. The animal protein may be treated with enzymes or the like. In order to more reliably achieve the objective of providing a meat-like food useful as a meat substitute, it is preferred that the protein contained in the meat-like food of the present invention is preferably 50% by mass or more, more preferably 75% by mass or more, of vegetable protein. All of the protein contained in the meat-like food of the present invention may be vegetable protein.

[0025] The pH of the meat-like food of the present invention is preferably 5.9 to 7.0, more preferably 6.2 to 7.0, in an uncooked state. Having a pH within the above-mentioned preferred range makes the taste more similar to that of livestock meat. The pH of meat-like foods becomes particularly problematic when organic acids are used as Maillard reaction inhibitors (visual effect improvers). In this case, the pH of the meat-like food may fall below the above-mentioned preferred range, resulting in a significantly different taste from that of livestock meat, such as an overly sour taste. Therefore, when organic acids are used, it is preferable to adjust the type and / or content of the organic acids so that the pH of the meat-like food containing the organic acids falls within the above-mentioned preferred range. The pH of meat-like foods can also be adjusted using a pH adjuster, and any pH adjuster that can be used in foods can be used without particular restrictions. The pH of meat-like foods is measured by the following method. That is, ion-exchanged water in an amount 10 times the mass of the meat-like food to be measured is added to the meat-like food, and the mixture is stirred in a mixer to prepare a mixed solution, and the pH of the mixed solution at a liquid temperature of 25°C is measured using a pH meter (for example, "LAQUA-PH-SE" manufactured by Horiba, Ltd.), and this measured value is used as the pH of the meat-like food. Note that, as described below, the meat-like food of the present invention is typically obtained by extrusion molding a raw material containing a vegetable protein and a visual effect improving agent, and since the pH of the raw material does not substantially change before and after extrusion molding, the pH of the raw material before extrusion molding can be measured in the same manner as above, and this measured value can be used as the pH of the meat-like food that is an extrusion molded product of the raw material.

[0026] The meat-like food of the present invention is typically obtained by extruding a raw material containing a vegetable protein, a visual effect improving agent, and water. The method for producing the meat-like food of the present invention may include a step of extruding the raw material using an extruder (hereinafter also referred to as the "extrusion step").

[0027] The extruder typically has a hollow cylindrical cylinder (barrel) having a flow path for the raw material therein, a screw disposed in the flow path and driven to rotate by a drive source such as a motor, and a feeder for supplying the raw material to the flow path. A heating means such as a heater may be disposed around the cylinder so that the raw material in the flow path can be heated. Steam may be introduced into the flow path. The extruder may be a single-screw extruder having one screw, or a twin-screw extruder having two screws. A cooling die for cooling the raw material (extrudate) extruded from the extruder may be connected to the downstream end of the extruder in the extrusion direction. Any known cooling die can be used without particular limitation as the cooling die.

[0028] In the extrusion step, typically, water is added to ingredients other than water, including the vegetable protein and the visual effect improving agent, and the ingredients are extruded. The vegetable protein and the visual effect improving agent are typically in powder form at room temperature and normal pressure. The amount of water added to the ingredients other than water is preferably 50 to 250 parts by mass, more preferably 60 to 200 parts by mass, per 100 parts by mass of the ingredients other than water, from the viewpoint of adjusting the moisture content of the meat-like food to 40 to 90% by mass as described above.

[0029] In the extrusion step, the raw material is preferably heated during extrusion molding. The heating temperature during extrusion molding of the raw material is not particularly limited, but from the viewpoint of more reliably achieving the desired effects of the present invention, it is preferable to adjust the product temperature of the raw material at the downstream end of the extrusion direction of the extruder used for extrusion molding to preferably 120 to 200°C, more preferably 140 to 180°C.

[0030] In the extrusion step, the extrusion pressure of the raw material is not particularly limited. However, from the viewpoint of more reliably achieving the desired effects of the present invention, it is preferable to adjust the extrusion pressure at the downstream end in the extrusion direction of the extruder used for extrusion molding to preferably 0.5 to 10.0 MPa, more preferably 1.0 to 5.0 MPa.

[0031] In the extrusion step, the cooling temperature of the extrudate by a cooling means such as a cooling die is not particularly limited, but from the viewpoint of preventing the extrudate from expanding, it is preferable to adjust the product temperature of the extrudate immediately after cooling by the cooling means (for example, the product temperature of the extrudate immediately after being extruded from the cooling die) to preferably 30 to 95°C, more preferably 40 to 80°C.

[0032] The meat-like food of the present invention may be subjected to a heat treatment such as retort sterilization for the purpose of sterilization. Furthermore, the meat-like food of the present invention can be stored in a refrigerator or frozen. A frozen meat-like food of the present invention is usually thawed before use. The meat-like food of the present invention can be eaten as is without cooking, or can be eaten after being cooked by heat, such as frying, boiling, or baking, or after being cooked with a liquid such as a marinade or coating. Furthermore, the meat-like food of the present invention can be used in various processed foods. For example, by using the meat-like food of the present invention as an ingredient in a processed food that does not contain livestock meat such as beef, pork, or chicken, the processed food can be imparted with a texture similar to that of livestock meat, and the processed food can become a meat-like food that can be used as a meat substitute. The meat-like food of the present invention can also be incorporated into a processed food that contains livestock meat.

[0033] The present invention includes a method for improving the appearance of a meat-like food (hereinafter also referred to as "target food") that contains vegetable protein and has a moisture content of 40 to 90% by mass in an uncooked state. The method for improving the appearance of a meat-like food of the present invention is characterized in that it comprises blending one or more visual effect improvers selected from a Maillard reaction inhibitor and a light scattering agent into the target food, thereby increasing the L* value of the target food in an uncooked state by 2 to 30, preferably 3 to 30, and more preferably 5 to 30, compared to a state in which the visual effect improver is not blended. Where there is no specific explanation for the method for improving the appearance of a meat-like food of the present invention, the explanations given above regarding the meat-like food of the present invention and the method for producing the same apply as appropriate.

[0034] The vegetable protein used in the improved food product can be any vegetable protein that can be used in the meat-like food product of the present invention described above, without any particular restrictions. The vegetable protein content in the improved food product is not particularly limited, but from the viewpoint of making the improved food product useful as a meat substitute, it is preferably 20% by mass or more, more preferably 60% by mass or more, relative to the total mass of the improved food product. From the viewpoint of improving texture and improving the similarity to livestock meat in terms of appearance characteristics such as color, the moisture content in the improved food product is preferably 40 to 95% by mass, more preferably 50 to 80% by mass.

[0035] The visual effect improver (Maillard reaction inhibitor, light scattering agent) to be incorporated into the target food product can be any of the visual effect improvers that can be used in the meat-like foods of the present invention described above, without any particular restrictions. When a Maillard reaction inhibitor is used as the visual effect improver, the amount of the Maillard reaction inhibitor incorporated into the target food product is preferably adjusted so that the content of the Maillard reaction inhibitor in the target food product to which the Maillard reaction inhibitor has been incorporated is preferably 0.01 to 3% by mass, more preferably 0.1 to 2% by mass, relative to the total mass of the target food product. When a light scattering agent is used as the visual effect improver, the amount of the light scattering agent incorporated into the target food product is preferably adjusted so that the content of the light scattering agent in the target food product to which the light scattering agent has been incorporated is preferably 0.01 to 3% by mass, more preferably 0.1 to 2% by mass, relative to the total mass of the target food product. The method for incorporating the visual effect improving agent into the food to be improved is not particularly limited, and for example, a method in which the visual effect improving agent is attached to the surface of the food to be improved to which the visual effect improving agent has not been incorporated can be used, but typically a method in which the visual effect improving agent is mixed into the raw materials (e.g., the raw materials for the extrusion process) during the production of the food to be improved is adopted.

[0036] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0037] [Examples 1 to 31 and Comparative Examples 1 and 2: Production of Meat-Like Foods] Using a twin-screw extruder, powdered raw materials having the compositions shown in Tables 1 to 3 below were added with water and extruded to produce meat-like foods. The twin-screw extruder was of a typical configuration, and a cooling die was connected to the downstream end of the twin-screw extruder in the extrusion direction, allowing the raw materials extruded from the twin-screw extruder to be cooled by the cooling die. Details of the vegetable protein used as the powdered raw material and the extrusion conditions are as follows. The meat-like food of Comparative Example 1 is a comparison target for the meat-like foods of Examples 1 to 24. The meat-like food of Comparative Example 2 is a comparison target for the meat-like foods of Examples 25 to 31. Both Comparative Examples 1 and 2 correspond to the "control product" in Feature 2 above.

[0038] 0℃。 (Vegetable protein) Soy protein: "Fujipro CA" manufactured by Fuji Oil Co., Ltd., protein content 90% by mass or more on an anhydrous basis Wheat protein: "WEIPRO" manufactured by Jacker Mühlen- und Nahrmittelwerke GmbH, protein content 72% by mass or more on an anhydrous basis Pea protein: "NUTRALYS S85F" manufactured by Rocket Japan Co., Ltd., protein content 85% by mass or more on an anhydrous basis (Extrusion molding conditions) Heating temperature: The temperature at the downstream end of the extruder cylinder in the extrusion direction is 150 ° C., and the product temperature of the raw material at the downstream end of the extruder in the extrusion direction is adjusted to 140 to 180 ° C. Extrusion pressure (extrusion pressure at the downstream end of the extruder in the extrusion direction): 1.0 to 5.0 MPa Cooling temperature: The product temperature of the extrudate (meat-like food) immediately after being extruded from the cooling die is adjusted to 40 to 80 ° C.

[0039] [Evaluation Test] The L* values ​​of the meat-like foods to be evaluated (the L* values ​​of uncooked meat-like foods) were measured in L*a*b* mode using a Visual Analyzer IRIS manufactured by Alpha Moss Japan Co., Ltd., and the L* value difference (the L* value difference of uncooked meat-like foods) of each example was calculated using Comparative Example 1 or 2 as the "control product." The meat-like foods to be evaluated were also deep-fried to produce fried foods, and the L* values ​​of the fried foods were measured. Specifically, 100 g of the meat-like food was molded into a predetermined shape, and a batter containing wheat flour (batter material) was applied to the entire surface of the molded product. The product was then placed in cooking oil at a temperature of 170°C and deep-fried for 2 minutes to produce a deep-fried food. The batter was then removed from the deep-fried food to expose the surface of the meat-like food, and the L* value of the exposed surface (the L* value of the meat-like food after deep-frying) was measured in the same manner as described above. Ten expert panelists were also asked to evaluate the manufacturing stability of the meat-like food, as well as the appearance (appearance after the batter was removed) and texture of the fried food using the following evaluation criteria. The results (arithmetic mean values ​​of the evaluation scores of the 10 panelists) are shown in Tables 1 to 3 below. The "fried chicken breast" in the evaluation criteria below was a fried food produced in the same manner as above, except that chicken breast (livestock meat) was used instead of the meat-like food, and then the batter was removed from the fried food to expose the chicken breast, and the L* value was 93.5.

[0040] <Evaluation criteria for appearance> 5 points: The color (whiteness) is about the same as that of fried chicken breast meat, and the appearance is very similar to that of the fried chicken breast meat, so it is very good. 4 points: The color (whiteness) is close to that of fried chicken breast meat, and the appearance is quite similar to that of the fried chicken breast meat, so it is good. 3 points: The color (light brown) is different from that of fried chicken breast meat, but the appearance is similar to that of the fried chicken breast meat, so it is not a problem. 2 points: The color (slightly dull brown) is different from that of fried chicken breast meat, and the appearance is not very similar to that of the fried chicken breast meat, so it is poor. 1 point: The color (dull brown) is different from that of fried chicken breast meat, and the appearance is very different from that of the fried chicken breast meat, so it is very poor.

[0041] <Texture evaluation criteria> 5 points: The texture is almost the same as fried chicken breast meat, specifically very soft and fibrous yet very easy to separate, extremely good. 4 points: The texture is similar to fried chicken breast meat, specifically soft and fibrous yet easy to separate, good. 3 points: The texture is slightly different from fried chicken breast meat, specifically slightly soft and fibrous yet easy to separate, acceptable level. 2 points: The texture is different from fried chicken breast meat, specifically very hard, slightly lacking in fibrous texture, or has a fibrous texture but is slightly difficult to separate, poor. 1 point: The texture is significantly different from fried chicken breast meat, specifically very hard, lacking in fibrous texture, or has a fibrous texture but is very difficult to separate, extremely poor.

[0042] <Evaluation criteria for production stability> A: The extrudate (meat-like food) was stably discharged from the outlet of the cooling die, which was good. B: The extrudate (meat-like food) was discharged from the outlet of the cooling die in a pulsating manner, and the extrudate occasionally sprayed out from the outlet, but this was not a problem in practical use.

[0043]

[0044]

[0045]

[0046] As shown in Tables 1 to 3, each Example contained one or more visual effect improving agents selected from a Maillard reaction inhibitor and a light scattering agent, and had an L* value of 60 to 95 in an uncooked state, or an L* value difference of 2 to 30 in an uncooked state, resulting in a higher similarity to the appearance of livestock meat compared to Comparative Examples that did not meet these requirements. Furthermore, when expert panelists tasted the fried foods using the meat-like foods of each Example, the taste of Examples other than Examples 1 and 9 was comparable to the fried foods using livestock meat. A slight sourness was perceived in Example 1, and a slight harshness was perceived in Example 9, but these were at a level that was not problematic for practical use.

[0047] The meat-like food of the present invention uses vegetable protein, yet has an appearance, taste, and texture similar to that of livestock meat, making it useful as a meat substitute. The "livestock meat" referred to here, i.e., the livestock meat to which the meat-like food of the present invention is compared, refers to livestock meat in an edible state, typically livestock meat that has been cooked by heating, such as frying, boiling, or grilling. The type of livestock meat is not particularly limited, and examples include beef, pork, chicken, mutton, rabbit, and poultry.

Claims

1. A meat-like food product containing vegetable protein and one or more visual effect improving agents selected from a Maillard reaction inhibitor and a light scattering agent, and having a moisture content of 40 to 90% by mass and an L* value of 60 to 95 in an uncooked state.

2. A meat-like food containing vegetable protein and one or more visual effect improving agents selected from a Maillard reaction inhibitor and a light scattering agent, and having a moisture content of 40 to 90% by mass in an uncooked state, wherein the L* value in an uncooked state is larger than that of a control product, the difference in L* value from the control product being 2 to 30, and the control product is an uncooked product that does not contain the visual effect improving agent, is composed of the same type of vegetable protein as the meat-like food and water, and has the same moisture content as the meat-like food.

3. A meat-like food according to claim 1 or 2, wherein the Maillard reaction inhibitor is one or more selected from organic acids, vitamins, polyphenols, amino acids and reducing agents, and the content of the Maillard reaction inhibitor is 0.01 to 3 mass% relative to the total mass of the meat-like food.

4. A meat-like food according to claim 1 or 2, wherein the light scattering agent is one or more selected from inorganic salts, and the content of the light scattering agent is 0.01 to 3 mass % relative to the total mass of the meat-like food.

5. A method for producing a meat-like food according to claim 1 or 2, comprising the step of extruding a raw material containing the vegetable protein, the visual effect improving agent and water using an extruder.

6. A method for improving the appearance of a meat-like food which contains vegetable protein and has a moisture content of 40 to 90% by mass when uncooked, comprising blending the meat-like food with one or more visual effect improving agents selected from a Maillard reaction inhibitor and a light scattering agent, and increasing the L* value of the meat-like food in its uncooked state by 2 to 30 compared to when the visual effect improving agent is not blended.

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