CN116322362A

CN116322362A - Dried meat-like protein processed food and method for producing the same

Info

Publication number: CN116322362A
Application number: CN202180067416.3A
Authority: CN
Inventors: 中村紫乃; 吉田和树
Original assignee: Nissin Foods Holdings Co Ltd
Current assignee: Nissin Foods Holdings Co Ltd
Priority date: 2021-02-02
Filing date: 2021-12-24
Publication date: 2023-06-23
Also published as: WO2022168487A1; JP2022118655A

Abstract

The purpose of the present invention is to provide a dried meat-like protein processed food which has excellent texture and manufacturing suitability even when a large amount of a tissue-like plant protein is contained, and a method for manufacturing the same. By using glucomannan and gellan gum as a binding material for a tissue-like vegetable protein in a dough of a dried meat-like protein processed food, a dried meat-like protein processed food can be produced which is excellent in suitability for production at the time of cutting, drying, etc., and excellent in taste even when a large amount of tissue-like vegetable protein is contained in the dough. The content of the dough in the dried meat-like protein processed food is preferably 10.0 to 22.5 wt%, the content of glucomannan is 0.8 to 3.0 wt%, the content of gellan gum is 0.4 to 1.7 wt%, the total content of glucomannan and gellan gum is 1.8 to 4.0 wt%, and the moisture content of the dough is 68.0 to 75.0 wt%, based on the weight of the dough.

Description

Dried meat-like protein processed food and method for producing the same

Technical Field

The present invention relates to a dried meat-like protein processed food and a method for producing the same.

Background

In recent years, from the viewpoint of suitability for vegetarian subjects, and also from the viewpoint of environment, alternative meats (meat-like protein processed foods) using vegetable proteins have been studied, and many alternative meats are commercially available. As a method for producing these alternative meats, a tissue-like plant protein produced by extruding plant protein powder such as soybean, pea, wheat or the like with an extruder is used, but if only the tissue-like plant protein is used, the meat-like protein processed food cannot be produced, and the tissue-like plant protein itself is seasoned (for example, patent document 1), and a binding material such as protein, soybean protein powder, methylcellulose, curdlan, glucomannan or the like is used for the tissue-like plant protein to bind the tissue-like plant protein into one piece to produce the meat-like protein processed food (for example, patent documents 2 to 5).

Prior art literature

Patent literature

Patent document 1: japanese patent No. 6495990

Patent document 2: japanese patent application laid-open No. 2018-533945

Patent document 3: japanese patent application laid-open No. 2017-509349

Patent document 4: japanese patent laid-open No. 2005-21163

Patent document 5: international publication No. 2007/013146

Disclosure of Invention

Problems to be solved by the invention

The purpose of the present invention is to provide a dried meat-like protein processed food which has excellent texture and manufacturing suitability even when a large amount of a tissue-like plant protein is contained, and a method for manufacturing the same.

Means for solving the problems

The inventors of the present invention studied a method of using glucomannan as a binding material in examining a dried meat-like protein processed food using a large amount of a tissue-like plant protein without using an animal material and a method of producing the same. However, when a large amount of a tissue-like vegetable protein is used, the incorporation of glucomannan in an amount necessary for the adhesion causes a problem of adhesion between processed meat-like protein foods during vacuum freeze-drying. Thus, the present invention has been achieved as a result of intensive studies.

Specifically disclosed is a dried meat-like protein processed food which is characterized by containing 40.0-70.0 wt% of a solid content derived from a tissue-like plant protein, 2.6-9.3 wt% of a solid content derived from glucomannan, 1.3-5.5 wt% of a solid content derived from gellan gum, and 4.9-12.4 wt% of the total solid content derived from glucomannan and gellan gum.

Further, as a method for producing a dried meat-like protein processed food of the present invention, there is mentioned a method for producing a dried meat-like protein processed food, comprising: a dough preparation step of mixing dough raw materials including a tissue-like vegetable protein, glucomannan, gellan gum, and water to prepare a dough; a heating step of heating and solidifying the blank produced in the blank producing step; a freezing step of freezing the blank heated and solidified by the heating step; and a drying step of vacuum freeze-drying the dough frozen in the freezing step, wherein the solid content of the tissue-like plant protein is 10.0 to 22.5 wt%, the glucomannan is 0.8 to 3.0 wt%, the gellan gum is 0.4 to 1.7 wt%, the total content of the glucomannan and the gellan gum is 1.8 to 4.0 wt%, and the moisture content of the dough is 68.0 to 75.0 wt%, based on the weight of the dough.

In addition, as a method for producing a dried meat-like protein processed food of the present invention, the ratio of glucomannan to gellan gum used as a binding material for binding a tissue-like soybean protein is preferably 5: 1to 1:2.

Effects of the invention

The present invention can provide a dried meat-like protein processed food excellent in taste and production suitability even when a large amount of a tissue-like plant protein is contained, and a method for producing the same.

Detailed Description

The present invention will be described in detail below. However, the present invention is not limited to the following description.

1. Raw materials

The tissue-like vegetable proteins used in the dried meat-like protein processed food of the present invention may be: the puffed granular plant protein is prepared by extruding plant protein powder such as soybean protein (including soybean powder), pea protein, wheat protein, and inorganic matters such as plant raw materials such as starch and calcium salt which are used according to requirements by a double-shaft extruder at high temperature and high pressure; and a fibrous vegetable protein having fiber directionality by suppressing puffing by extruding while cooling the discharge port with a cooling die or the like. The puffed granular vegetable protein can obtain elastic granular taste such as meat paste like hamburger cake, and fibrous vegetable protein can obtain fibrous taste of muscle like beef steak. These tissue proteins may be used alone or in combination according to the desired mouthfeel of the dried meat-like protein processed food. The size, length, etc. can be appropriately adjusted for use by crushing or cutting.

When they are dried or in a state of little water, they are preferably used after being dehydrated by absorbing water once with water or boiled water. Further, if necessary, the plant-derived flavor of the tissue-like plant protein may be reduced by a frying treatment in which heating is performed while immersing in oil.

The amount of the tissue-like vegetable protein in the dried meat-like protein processed food of the present invention is preferably 10.0 to 22.5% by weight (as a ratio of the weight of the solid content to the weight of the dough) as the solid content in the dough (as a ratio of the weight of the solid content to the weight of the total solid content in the dried meat-like protein processed food) and 40.0 to 70.0% by weight. If the amount is less than 10.0% by weight, the meat feel is reduced, and if it is more than 22.5% by weight, the texture is not only hard but also the shape retention is deteriorated.

The glucomannan used as the binding material for the tissue-like plant protein of the dried meat-like protein processed food of the present invention is not particularly limited, and not only glucomannan alone but also konjak flour may be used. The glucomannan may be a glucomannan preparation which has been previously treated with an alkaline agent or the like and which is gelled when water is added thereto; the blank is not treated with an alkaline agent in advance, but is coagulated by adding an alkaline agent thereto. In the case of a glucomannan preparation in which glucomannan is subjected to an alkali treatment in advance, gelation treatment by the addition of an alkali agent is not performed, and thus the method is simple and easy, and gelation is likely to occur uniformly.

The glucomannan content (weight of the dough) is preferably 0.8 to 3.0 wt% (2.6 to 9.3 wt% as solid content) in the dough before drying of the dried meat-like protein processed food. If the amount is less than 0.8 wt%, the adhesiveness of the tissue-like vegetable protein is poor, and if it exceeds 3.0 wt%, the restorability is poor and the texture is hard.

The gellan gum used as the binding material for the tissue-like plant protein of the dried meat-like protein processed food of the present invention is not particularly limited, and may be a high-acyl HA gellan gum or a deacylated LA gellan gum. In the case of HA gellan gum, the gel is hard, easy to cut, and less prone to binding between green stock, which is preferred from the standpoint of this point.

The gellan gum content is preferably 0.4 to 1.7 wt% (1.3 to 5.5 wt% as solid content) in the dough before drying of the dried meat-like protein processed food. If the amount is less than 0.4 wt%, the adhesion between the blanks during vacuum freeze-drying cannot be prevented, and if the amount is more than 1.7 wt%, the adhesion between the textured vegetable proteins becomes weak.

The total content of glucomannan and gellan gum in the dough is preferably 1.8 to 4.0 wt% (as solid content: 4.9 to 12.4 wt%). If the amount is less than 1.8 wt%, the shape retention is poor, and if the amount is more than 4.0 wt%, the recovery and the taste are poor.

The ratio of glucomannan to gellan gum content (glucomannan: gellan gum) used as the binding material is preferably 5: 1to 1:2. if glucomannan is too much, the gel becomes hard, and not only is the gel easily bonded during vacuum freeze-drying, but also the recovery and taste of the dried meat-like protein processed food are deteriorated. In contrast, if the amount of gellan gum is too large, the adhesion of the tissue-like vegetable protein becomes weak, and the shape tends to collapse.

Examples of the other materials include edible materials such as table salt, granulated sugar, nucleic acid, sodium glutamate, yeast extract (including decomposed products), soy sauce, red wine, and seasoning components such as pepper, vegetable oils such as palm oil, soybean oil, and rapeseed oil, spices, and soybean protein powder, and food materials such as onion, carrot, and cabbage mixed into a dough. In the present invention, it is preferable not to use meat such as beef, pork, chicken, etc., nor to use animal-derived extracts such as chicken bones and pig bones, powders, animal-derived enzymes, etc. Preferably, milk proteins, egg yolk from eggs, egg white, etc. are also not used.

If the moisture content of the dough is too large, the solid content of the dough becomes small, the solid content of the textured vegetable protein becomes small, and the texture becomes poor, and if the moisture content of the dough is too small, the solid content of the textured vegetable protein becomes large, not only the texture becomes hard, but also the texture becomes poor. Therefore, the moisture of the dough is preferably adjusted to 68.0 to 75.0 wt% by adding water.

2. Preparation of dried meat-like protein processed food

(blank production)

The above-described method comprises reducing a tissue-like vegetable protein with water as needed, adding water in which a flavoring ingredient such as table salt, granulated sugar, pepper, or a spice is dissolved or dispersed, stirring the mixture sufficiently, adding edible oil or fat, glucomannan as a binder, and gellan gum, and stirring the mixture further to prepare a dough. In this case, when glucomannan is an alkali-treated preparation, it is preferable to add the fat and oil after mixing with glucomannan. By doing so, glucomannan can be prevented from locally gelling, and the glucomannan is dispersed in the whole dough and then gelled, thereby binding the tissue-like plant proteins. When glucomannan is not subjected to alkali treatment, a dough is produced and then an alkali agent such as sodium carbonate is added while stirring the dough, thereby completing the dough.

(heating)

The produced blank is filled into a bag, a mold (tray) or the like and heated. The heating method is not particularly limited, but steaming and boiling water scalding (boiling) are preferable. The adhesive material is sufficiently solidified (gelled) by heating, so that the tissue-like plant proteins are adhered to each other, and heat sterilization is performed. The heating temperature is not particularly limited as long as the blank is heated so that the core temperature of the blank is 70 ℃ or higher.

(freezing)

The blank after being heated and solidified by the heating process is frozen after the waste heat is removed. The freezing method is not particularly limited, and a conventional technique can be applied. For example, not only commercial freezing apparatuses such as a tunnel freezer, a screw freezer, a vehicle freezer, a quick freezer, and a coolant-type flexible freezer, but also general commercial and household freezers can be used. The freezing can be performed by, for example, using a quick freezing warehouse at about-35℃or by loading a commercial freezer at-18℃to freeze the material.

The frozen dough may be cut into a predetermined shape as needed and used. In view of the restorability, the thickness of the dried meat-like protein processed food is preferably 15mm or less. In this case, when only glucomannan is used as a binder, the tissue-like vegetable protein is easily collapsed loosely during cutting, and by adding gellan gum, the tissue-like vegetable protein can be cut neatly without collapsing.

(vacuum freeze drying)

The frozen product formed into a predetermined shape is filled into a tray used for vacuum freeze-drying, and vacuum freeze-drying is performed under reduced pressure using a vacuum freeze-dryer. The tray to be put into the dough during heating may be used as it is as long as it can be freeze-dried in vacuum. In this case, except for the case where frozen blanks are individually filled in individual trays, vacuum freeze-drying is generally performed in a state where a plurality of formed blanks are stacked in order to improve production efficiency. In this case, when glucomannan alone is used for bonding, adjacent blanks are bonded, and separation after drying is difficult. However, by adding gellan gum to the binding material, binding between blanks upon drying can be suppressed.

The vacuum freeze-drying conditions are not particularly limited as long as the frozen product is dried under a vacuum degree and shelf heating temperature to such an extent that the frozen product is not thawed. As a preferable range, the dried meat-like protein processed food is produced by drying the meat-like protein processed food so that the vacuum degree is 1.5torr or less, the shelf heating temperature is 90 ℃ or less, and the moisture after drying is 1to 7% by weight. If the drying is excessive, the sheet is fragile, and thus, if necessary, the sheet may be subjected to a humidity control treatment after drying to control the moisture.

The dried meat-like protein processed food subjected to vacuum freeze-drying can be used as food materials such as instant noodles, instant soup, instant rice, etc. which are cooked after adding boiled water or microwave oven-cooked after adding water, and can be cooked and eaten as meat instead after recovering hot water or water.

The present embodiment will be described in further detail with reference to the following examples.

Examples

< experiment 1> study of adhesive materials

Example 1-1

5kg of water was added to 5kg of commercial granular soybean protein (APEX (registered trademark) 950: moisture 10% by weight), and after complete water absorption, the mixture was frozen in a freezer at-20℃to prepare a meat paste, and the meat paste was thawed at ordinary temperature using a meat grinder having a diameter of 3mm to obtain a tissue-like vegetable protein.

Then, a solution prepared by dissolving and dispersing 16g of common salt, 25g of superior white sugar, 5g of tocopherol preparation, 2g of white pepper, 15g of yeast extract, 3g of garlic oil and 4g of chicken flavor and fragrance in 560g of water was added to 300g of the prepared tissue-like vegetable protein, and after sufficiently stirring, a material prepared by adding 15g of alkalinized glucomannan (moisture 12 wt%) and 10g of HA gellan gum (moisture 12 wt%) to 45g of palm liquid oil was added as a binder, and further sufficiently stirring was performed to prepare a dough.

The thus-produced dough was placed in a mold so as to have a thickness of 30mm, heated to a core temperature (center temperature) of 80℃by a steam generator at 98℃and then frozen by a freezer at-20℃after elimination of waste heat, when the core temperature was not higher than-10℃and cut into 10mm squares, the cut dough was placed on a tray for vacuum freeze-drying, again frozen for 30 minutes by a freezer at-35℃and shelf temperature was set at not higher than 87℃for 4 hours and 75℃for 3 hours by a vacuum freeze-dryer (TFD 10LF4 manufactured by Toyo Kagaku Co., ltd.) and thereafter set at 60℃and dried to a product temperature of 58℃to obtain a dried meat-like protein processed food sample.

Comparative example 1-1

A dry meat-like protein processed food was prepared in the same manner as in example 1-1, except that the binding material was 25g of alkalized glucomannan.

Comparative examples 1to 2

A dried meat-like protein processed food was produced in the same manner as in example 1-1, except that 25g of gellan gum was used as the adhesive material.

Comparative examples 1to 3

A dried meat-like protein processed food was produced in the same manner as in example 1-1, except that 25g of curdlan was used as the adhesive material.

Comparative examples 1to 4

A dried meat-like protein processed food was produced in the same manner as in example 1-1, except that 25g of agar was used as the binding material.

Comparative examples 1to 5

A solution of 16g of common salt, 25g of superior white sugar, 5g of tocopherol preparation, 2g of white pepper, 15g of yeast extract, 3g of garlic oil and 4g of chicken flavor and fragrance dissolved and dispersed in 300g of water was prepared, and added to 300g of the tissue-like vegetable protein prepared in example 1, followed by sufficiently stirring, and a slurry of 10g of methylcellulose, 45g of palm oil and 260g of water (at 10 ℃ or lower) was prepared, and then added and sufficiently stirred to prepare a dough. For the subsequent operations, a dried meat-like protein processed food was produced in accordance with the method of example 1-1.

Comparative examples 1to 6

A dry meat-like protein processed food was produced in the same manner as in example 1-1, except that the binding material was 15g of alkalized glucomannan and 10g of curdlan.

Comparative examples 1to 7

A dry meat-like protein processed food was produced in the same manner as in example 1-1, except that the binding material was 15g of alkalized glucomannan and 10g of agar.

Each test area was evaluated. Regarding manufacturing suitability, conformality at the time of cutting and adhesiveness at the time of vacuum freeze-drying were evaluated, regarding conformality at the time of cutting, a very good sample was taken as excellent samples in which no collapse of the tissue-like plant protein at the time of cutting was observed, a sample in which collapse of the tissue-like plant protein was slightly observed at the time of cutting but the conformality was substantially good was taken as good, a sample in which collapse and insufficient conformality of the tissue-like protein at the time of cutting were occasionally observed was taken as delta, and a sample in which significant collapse of the tissue-like protein at the time of cutting was taken as poor was taken as x.

Regarding the adhesiveness at the time of vacuum freeze-drying, a sample that was easily detached from the dried product and was not substantially adhered was regarded as excellent, a sample that was slightly adhered but was sufficiently detached was regarded as o, a sample that was significantly adhered and was poor in the adhesiveness was regarded as Δ, and a sample that was significantly adhered and was not detachable was regarded as x.

For restorability and mouthfeel, 10g of samples of each test area were taken, 370g of boiled water was poured into a foamed paper cup, and after 3 minutes of capping, the sample was taken out of the hot water, eaten and evaluated. The weight of the product taken out of the hot water was measured, and the recovery rate (weight after recovery/weight before recovery×100) was calculated.

For the restorability, the sample in which water was sufficiently diffused as a whole was regarded as excellent, the sample in which water was substantially diffused as a whole was regarded as o, the sample in which water was poorly entered locally was regarded as Δ, and the sample in which no rehydration was clearly present was regarded as x.

For the mouthfeel, the hardness and elasticity of the meat sample were evaluated, and a very good sample was regarded as excellent, a slightly strong or weak hardness and elasticity but a substantially good sample was regarded as o, a strong or weak hardness and elasticity but a poor sample was regarded as Δ, and a significantly strong or weak hardness and elasticity but a significantly poor sample was regarded as x.

The blank composition of experiment 1 is shown in table 1 below, and the evaluation results are shown in table 2 below.

TABLE 1

TABLE 2

As shown in example 1-1, by combining glucomannan and gellan gum in a binder, a dried meat-like protein processed food having good shape retention at the time of cutting and less prone to binding at the time of vacuum freeze-drying can be produced. In addition, the product also had moderate hardness and elasticity, and sufficient restorability, and water was diffused, and very good results were obtained in sensory evaluation.

In contrast, in the case where the binder was glucomannan alone as in comparative example 1-1, although the shape retention at the time of production was good, the binding was remarkable at the time of drying, and in the sensory evaluation, the taste was hard, the elastic force was strong, and the restorability was insufficient. In addition, the section was rough at the time of cutting as compared with example 1-1, and the tissue-like vegetable proteins dropped everywhere.

In addition, in the case where the binder is gellan gum alone as in comparative examples 1to 2, the shape retention at the time of production was remarkably poor, gelation was insufficient, and many bonds were remarkably generated at the time of drying. In sensory evaluation, the mouthfeel was significantly weak, however, the ingress of water was very good and the recovery was very good.

As shown in comparative examples 1to 3, although the shape retention at the time of production was good in the case of the curdlan alone, the adhesion was remarkable at the time of drying, and in the sensory evaluation, the restorability was good, but as the taste, the result was too soft, though not as in the case of the gellan gum.

In addition, as shown in comparative examples 1to 4, the agar alone was weak in shape retention during production and was evident in adhesion during drying. In the sensory evaluation, the restorability was good, but similar to the curdlan, the result was that the taste was too soft, unlike the gellan gum.

In addition, as shown in comparative examples 1to 5, methylcellulose alone has adhesion, is not easily cut, and is remarkably bonded when dried. In the sensory evaluation, the restorability was good, but similar to the curdlan, the result was that the taste was too soft, unlike the gellan gum.

As shown in comparative examples 1to 6 and comparative examples 1to 7, the glucomannan was excellent in shape retention at the time of cutting in combination with other binder materials, but the binder at the time of drying was not improved, and the strength of hardness and elastic force was weaker than those of glucomannan alone in sensory evaluation, but the strength was still strong, and the restorability was also poor.

According to the above results, the combination of glucomannan and gellan gum is optimal as a binding material.

< experiment 2> study on the amount of glucomannan to be blended with gellan gum

Example 2-1

A dried meat-like protein processed food sample was prepared in the same manner as in example 1-1, except that the binding material was glucomannan 21g and gellan gum 4 g.

Examples 2 to 2

A dried meat-like protein processed food sample was prepared in the same manner as in example 1-1, except that the binding material was glucomannan 8g and gellan gum 17 g.

Examples 2 to 3

A dried meat-like protein processed food sample was prepared in the same manner as in example 1-1, except that 10g of glucomannan and 10g of gellan gum were used as the binding material.

Examples 2 to 4

A dried meat-like protein processed food sample was prepared in the same manner as in example 1-1, except that 30g of glucomannan and 10g of gellan gum were used as the binding material.

Examples 2 to 5

A dried meat-like protein processed food sample was prepared in the same manner as in example 1-1, except that 12g of glucomannan and 8g of gellan gum were used as the binding material.

Examples 2 to 6

A dried meat-like protein processed food sample was prepared in the same manner as in example 1-1, except that the binding material was glucomannan 24g and gellan gum 16 g.

Comparative example 2-1

A dried meat-like protein processed food sample was prepared in the same manner as in example 1-1, except that the binding material was 5g of glucomannan and 10g of gellan gum.

Comparative examples 2-2

A dried meat-like protein processed food sample was prepared in the same manner as in example 1-1, except that 40g of glucomannan and 10g of gellan gum were used as the binding material.

Comparative examples 2 to 3

A dried meat-like protein processed food sample was prepared in the same manner as in example 1-1, except that 6g of glucomannan and 4g of gellan gum were used as the binding material.

Comparative examples 2 to 4

A dried meat-like protein processed food sample was prepared in the same manner as in example 1-1, except that 30g of glucomannan and 20g of gellan gum were used as the binding material.

For experiment 2, the evaluation was performed in the same manner as for experiment 1. In addition, for experiment 2, the solid content (%) of the tissue-like plant protein, the solid content (%) of glucomannan, and the solid content (%) of gellan gum with respect to the total solid content of the dried meat-like protein processed food were calculated from the solid content (g) in the dough. The blank composition of experiment 2 is shown in tables 3, 4 and 5 below, and the evaluation result is shown in table 6 below.

TABLE 3

TABLE 4

TABLE 5

TABLE 6

As shown in comparative examples 1-1, 1-2, 1-1, 2-1, and 2-2, the ratio of glucomannan to gellan gum was studied by fixing the binder to 25g in the dough, and as a result, if the glucomannan ratio was high, the shape retention became good, however, the adhesiveness was poor, the taste was as hard as konjak gel, the recovery was poor, and if the gellan gum was too much, the recovery was good, however, the shape retention and adhesiveness were poor, and the taste was soft. It is thus believed that the glucomannan to gellan gum ratio is preferably approximately 5: 1to 1:2.

As shown in comparative examples 2-1, 2-2, 1-1, 2-3 and 2-4, the amount of gellan gum blended in the dough was set to 10g, and as a result, the blend amount of glucomannan was studied, and as a result, if the blend amount of glucomannan was small, the restorability was good, the shape retention and adhesiveness were poor, the mouthfeel was soft, and if the blend amount of glucomannan was large, the shape retention was good, the adhesiveness and restorability were poor, and the mouthfeel was as hard as konjak gel. If the results of experiment 2-2 are also considered, the glucomannan content in the dough is considered to be preferably 0.8 to 3.0 wt% (as a solid content of 2.6 to 9.3 wt%).

The ratio of glucomannan to gellan gum content was fixed to 3 as shown in comparative examples 2-3, comparative examples 2-4, examples 1-1, examples 2-5, examples 2-6: 2, as a result of examining the content of the binder, if the content of the binder is large, the shape retention is good, but the restorability is poor, the taste is hard, and if the content of the binder is small, the restorability is good, but the shape retention is poor, and the taste is soft. Comparing examples 2 to 4 with comparative examples 2 to 4, it is considered that even though the glucomannan content in the dough is 3% by weight, the total content of the binder of one of comparative examples 2 to 4 is as high as 5% by weight, and thus the restorability and the taste are affected. Thus, the content of the binder contained in the dough is preferably 4 wt% or less (12.4 wt% or less as a solid content) in total of the glucomannan and the gellan gum.

< experiment 3> study of the amount of the tissue-like plant protein

Example 3-1

A dried meat-like protein processed food sample was produced in the same manner as in example 1-1, except that the amount of the tissue-like vegetable protein was 200 g.

Example 3-2

A dried meat-like protein processed food sample was produced in the same manner as in example 1-1, except that the amount of the tissue-like vegetable protein was 700 g.

Comparative example 3-1

A dried meat-like protein processed food sample was produced in the same manner as in example 1-1, except that the amount of the tissue-like vegetable protein was set to 100 g.

Comparative examples 3-2

A dried meat-like protein processed food sample was produced in the same manner as in example 1-1, except that the amount of the tissue-like vegetable protein was 1000 g.

For experiment 3, evaluation was performed in the same manner as for experiment 2. The blank composition of experiment 3 is shown in table 7 below, and the evaluation results are shown in table 8 below.

TABLE 7

TABLE 8

As a result of experiment 3, when the amount of the textured vegetable protein was reduced, the total solid content weight of the dough was reduced, the moisture content of the dough was increased, the dough was close to gel-like, and the shape retention was improved, but the texture was not meat-like, but soft konjak gel-like. Conversely, if the amount of the textured vegetable protein is increased, the total solid content of the dough becomes high, the moisture content of the dough becomes low, and the content of the binder becomes low, so that the shape retention is poor, and the choking feeling is obtained, and the dough is not like meat. It is considered that the solid content of the tissue-like vegetable protein in the dough is preferably 10.0 to 22.5 wt% and the solid content is preferably 40.0 to 70.0 wt%.

In addition, if the moisture content in the dough increases, the total solid content weight of the dough decreases, and it is difficult to blend sufficient tissue-like vegetable proteins. Conversely, if the moisture content in the dough becomes small, the total solid content weight of the dough becomes high, and therefore, a large amount of the tissue-like plant protein needs to be blended into the dough. Therefore, the moisture content of the appropriate dough is preferably about 68.0 to 75.0 wt%.

Claims

1. A processed food of dried meat-like protein, characterized in that,

the solid content of the tissue-like vegetable protein is 40.0-70.0 wt%, the solid content of the glucomannan is 2.6-9.3 wt%, the solid content of the gellan gum is 1.3-5.5 wt%,

the total solid content of glucomannan and gellan gum is 4.9-12.4 wt%.

2. A method of manufacturing a dried meat-like protein processed food, comprising:

a dough preparation step of mixing dough raw materials including a tissue-like vegetable protein, glucomannan, gellan gum, and water to prepare a dough;

a heating step of heating and solidifying the blank produced in the blank producing step;

a freezing step of freezing the blank heated and solidified by the heating step; and

a drying step of vacuum freeze-drying the dough frozen in the freezing step,

wherein, relative to the weight of the blank,

the solid content of the tissue-like plant protein is 10.0 to 22.5 weight percent,

the glucomannan content is 0.8 wt% to 3.0 wt%,

the content of the gellan gum is 0.4-1.7 wt%,

the total content of the glucomannan and the gellan gum is 1.8 to 4.0 wt%,

the moisture of the blank is 68.0-75.0 wt%.

3. The method for producing a dried meat-like protein processed food according to claim 2, wherein,

the ratio of the glucomannan to the gellan gum blank content is 5: 1to 1:2.