JP2003180256A - Meatlike food material and meatlike food using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a meatlike food material having a good taste spread, a fibrous feeling of meat, good crispiness and throat passage and extremely slight odors derived from vegetable proteins and derived from milk and a meatlike food utilizing the food material. <P>SOLUTION: This meatlike food material is obtained by hot-pressing a vegetable protein raw material, a milk whey protein raw material and water as principal components with an extruder and puffing the resultant material. A deep-fried food is prepared by reconstituting the meatlike food material with a seasoning liquid and frying the resultant material. A deep-fried food with a scattered sticky sauce made from starch is obtained by wrapping the deep-fried food with the sticky sauce. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a meat-like food material using a vegetable protein raw material and a milk whey protein raw material, which has a good flavor and has a meat-like texture, and a meat-like food product using the same. Fried food etc.).

[0002]

2. Description of the Related Art Conventionally, "a method for producing a food having a meat-like structure" using a milk whey protein raw material (JP-A-62-14747).
In this method, a milk whey protein concentrate (WPC) is hydrolyzed to a water content of 30 to 50% and heated / pressurized in an extruder to prevent swelling. The meat-like structured product is obtained by extruding with a die. The textured product obtained by this method has a very strong milky odor and is not preferable as a meat-like food material. Regarding texture, the fibers of the textured product are close to those of fish meat, and fibers close to that of livestock meat cannot be obtained. In addition, when the textured product is in a wet state, the taste is poor when a secondary flavor is applied.

On the other hand, a method for producing a textured vegetable protein food using a vegetable protein raw material as a main raw material without using a milk whey protein raw material has been widely known for a long time. In recent years, a patent has been filed for a meat-like protein food that is said to be further improved in flavor and texture (JP-A-6-98685 and JP-A-6-98686). These methods use 0.5 to 6.0% by weight of finely divided silica gel in which seasoning ingredients are included in a composition containing a powdery vegetable protein raw material (soybean protein or wheat protein) as a main raw material. % (Or 1/5 to 1/100 times by weight of cyclodextrin with respect to the main raw material), while adding water so that the water content becomes 1/10 to 1/1 times with respect to the main raw material. 100-200 ° C, 5
It is kneaded and melted by an extruder under conditions of high temperature and high pressure such as 100 kg / cm ² and extruded from a cooling die to obtain a meat-like textured protein-containing product. The texture obtained by this method is similar to meat-like fibers, but although it is improved as compared with fine silica gel and cyclodextrin-free system, the flavor unique to plant protein raw materials is felt and as a food material Not quite satisfactory. Also, the throat is not good.

[0004]

DISCLOSURE OF THE INVENTION The present invention uses a vegetable protein raw material and a milk whey protein raw material, which are not said to be effectively used although they are nutritionally excellent, and the texture is A meat-like food material that is close (having a fibrous feeling, good crispness, good throat), good flavor (very little odor derived from plant protein raw material, and very little odor derived from milk) and good taste, and The purpose of this product was to produce juicy meat-like foods (fried chicken, deep-fried bean paste, seasoned foods, etc.) using this meat-like food material.

[0005]

[Means for Solving the Problems] The inventors of the present invention have made intensive studies to solve the above-mentioned problems.
By paying attention to the milk whey protein raw material, and using the vegetable protein raw material and the milk whey protein raw material in combination, the knowledge that the above-mentioned problems can be solved was obtained, and the present invention was completed. That is, the present invention is a meat-like food material obtained by heating and pressurizing a vegetable protein raw material, milk whey protein raw material, and water as main components using an extruder.
Further, it is a meat-like food prepared by returning the meat-like food material with a seasoning liquid and cooking. The meat-like food material can be returned with a seasoning liquid and fried to make a fried food. The meat-like food material can be reconstituted with a seasoning liquid, fried, and then kneaded in bean jam to prepare a deep-fried fried food. 2% to 2% by weight of sugar to the meat-like food
5 wt% can be added. The emulsified oil and fat can be added to the meat-like food in an amount of 2% by weight to 25% by weight. 2% by weight of egg white as a dry solid content with respect to the meat-like food
~ 20 wt% can be added.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The meat-like food material of the present invention will be described. This meat-like food material can be obtained by a method for producing a meat-like food material characterized by heating and pressurizing a vegetable protein raw material, milk whey protein raw material, and water as main components using an extruder.

Next, the raw materials used in the present invention will be described. The vegetable protein raw material used in the present invention, soybean, pea, rapeseed, cottonseed, peanut, sesame, safflower, sunflower, corn, safflower, coconut oil seed protein, rice, barley, wheat, etc. Proteins derived from cereal seeds, and their extracted and processed proteins, rice glutelin, barley prolamin, wheat prolamin, wheat gluten, soybean globulin, soybean albumin, peanut albumin, etc., and their heat treatment, acid treatment, alkali treatment, enzyme treatment The group consisting of proteins and the like or mixtures thereof can be mentioned. However, from the viewpoint of nutritional properties, availability and economic efficiency, oil seed-derived protein is preferable, soybean protein is more preferably used, full-fat soybean, defatted soybean, soymilk powder, isolated soybean protein, etc., Alternatively, it is preferably selected from the group consisting of mixtures thereof. As the milk whey protein raw material, milk whey protein obtained from milk in a cheese manufacturing process or the like can be used, but it is concentrated to give a protein content of 3 in the dry solid content.
It is preferable to use a milk whey protein concentrate (WPC) which has been increased to 0% by weight or more.

In the present invention, the ratio of the vegetable protein raw material to the milk whey protein raw material is suitably 95/5 to 45/55 (dry solid weight ratio), but preferably 85/15 to 55/4.
5 (dry solid weight ratio), more preferably 75 / 25-
65/35 (dry solids weight ratio) is suitable. When the ratio of the vegetable protein raw material is too large, the vegetable protein odor is clearly felt, which is not preferable. If the proportion of the vegetable protein raw material is too small, not only is it unfavorable as a meat-like food material due to a strong milky odor, but it also becomes difficult to stably obtain a puffed textured product.

Next, the water used in the present invention will be described. The water used in the present invention has a water content of 2 in the dough made of the raw material and added water supplied to the extruder.
It is suitable to use in the range of 0 to 50% by weight, preferably 25 to 45% by weight, more preferably 30 to 40% by weight. In this water content range, the intended puffed meat-like food material can be obtained.

Although the above are the main components, if necessary, a protein raw material other than the vegetable protein raw material and the milk whey protein raw material, or a raw material other than the protein raw material can be used in combination. The protein raw materials other than the vegetable protein raw material and the milk whey protein raw material in the raw material can be selected from the group consisting of animal / microorganism derived proteins or a mixture thereof. The total content of the plant-derived protein and the animal-derived protein in the dry solid weight of the raw material is 50% by weight or more, and a textured protein excellent in meat-like tissue can be obtained. When it is desired to use fats and oils in the present invention, the type thereof is not particularly limited as long as it is edible. Oils and fats
It can be selected from the group consisting of microbial oils and fats and mixtures thereof. For example, as plant-derived fats and oils, soybean oil, olive oil, rapeseed oil, peanut oil, sesame oil, sunflower oil, palm oil, corn oil, coconut oil, cocoa butter, cottonseed oil,
Examples of the oils and fats of animal origin include beef tallow, pork fat, and fish whale fat.These oils and fats such as unrefined, fractionated, hardened, transesterified, butter, shortening, etc. , Margarine, cream, etc. and mixtures thereof. Further, these fats and oils may contain an emulsifier such as lecithin, vitamins, flavors, flavors and the like, if necessary.

Next, the extruder used in the present invention will be described. As the extruder used in the present invention, a known extruder can be used, and a single-screw extruder may be used for confirming the effect,
In order to obtain a product having a stronger fiber structure and a crunchy texture, it is preferable to use an extruder having two or more axes, which is strong in kneading and easy to organize. The extruder can be used as long as it has a raw material supply port and a raw material fed by a screw in the barrel, has a mixing, compression, and heating mechanism, and further has a die attached to the tip barrel. The barrel may or may not have a jacket, which is free to heat or cool.

The screw used in this extruder may be a forward screw having a feeding function, a cutting screw having a kneading function, a reverse cutting screw, a kneading screw, a reverse kneading screw, a paddle screw, or the like. If necessary, reverse screws, spacers, steam locks, etc. can be arranged.

The organizing conditions of the meat-like food material can be experimentally determined according to the intended meat-like food material. Specifically, the organization temperature of the present invention is a tip barrel temperature of 140 ° C to 190 ° C, preferably 145 to 185 ° C.
More preferably, it is heated to 150 ° C. to 180 ° C., and 0 to 50.
It is suitable to pressurize to kg / cm ² and extrude. If the tip barrel temperature is less than 140 ° C., the melting of the raw material is insufficient, the organization is insufficient, and the resulting textured product does not have a meat-like texture, which is not preferable. On the other hand, if the temperature exceeds 190 ° C., the structured product will be burnt, and a burnt odor will be felt and the commercial value will be reduced, such being undesirable.

As the die used for organizing the meat-like food material, known dies such as a die for extruding in the screw direction (so-called face die) and a die for extruding in the outer peripheral direction of feed (peripheral die) are used. Can be done.

The meat-like food material obtained as described above can be cut into a suitable size with a cutter or a crusher. This meat-like food material can be dried and used, and in this case, a drum drying method, a fluidized bed drying method, a shelf drying method, a freeze drying method or the like can be used.

The meat-like food material of the present invention, which is not swelled only with the milk whey protein raw material, can be swelled by using the vegetable protein raw material in combination (that is, the combination of the vegetable protein raw material and the milk whey protein raw material). . As an index of swelling, the area of the cut surface of the product in the same direction as the surface of the die area is 1.5 times or more the area of the die.

The meat-like food material obtained as described above has a protein content of 50% by weight or more in dry solid weight,
The amount of water absorption is 1 times or more the weight of the texture (when water is added 10 times, rehydrated at 80 ° C for 30 minutes and drained for 1 minute in a colander), and the water content is 20% by weight or less, and the directionality to the fiber is obtained. There is a puffed textured product.

The meat-like food material of the present invention has a dense structure despite being swollen, and can be treated with seasoning liquid in the same manner as seasoned meat. For example, it has a texture like fried meat by frying. Furthermore, by adding the bean paste to it, it has a more juicy, meat-like texture.

Next, a meat-like food prepared by returning the meat-like food material with a seasoning liquid and cooking it will be described. The type of seasoning used in the seasoning liquid is not particularly limited, but soy sauce, alcohol, salt, spices, extracts, sugars, oils, eggs, etc. can be used. The basic composition of the flavoring liquid can be prepared by combining soy sauce, sake, salt, spices, chicken extract, warm water and the like. In particular, it is suitable to add 2 to 25% by weight, preferably 5 to 20% by weight, of saccharides to the meat-like food. In this range, the meat-like food becomes more juicy. However, if the amount of sugar is too large, it becomes undesirably too sweet. For example, the sugars may be those mentioned above, and are not particularly limited, but liquid sugar (such as sucrose) is 2.3% by weight with respect to the meat-like food.
When blended, it feels a little juicy, 7.5% by weight
When blended, it has a more juicy feel and can approach the texture of chicken. However, if it is added in an amount of 30% by weight or more, the sweetness is strongly felt, which is not preferable. Further, the emulsified oil and fat is 2% by weight to 25% by weight, preferably 5 to 20% by weight with respect to the meat-like food.
Addition by weight% is also suitable. Within this range, meat-like foods are more juicy and suitable. If the amount of emulsified oil / fat is too large, it becomes greasy, which is not preferable. For example, as the emulsified oil and fat, the above-mentioned oils and fats (oils and fats containing emulsifiers such as lecithin, butter, shortening, margarine, cream and the like) may be used. When 3% by weight is blended, a slightly juicy texture is felt, and when 7.5% by weight is blended, a juicy feel is further felt, and the texture is similar to that of chicken. However, if it is blended in an amount of 30% by weight or more, an oily flavor is felt, which is not preferable. Further, it is appropriate to add 2% by weight to 20% by weight, preferably 5 to 15% by weight, of egg white as a dry solid content to the meat-like food. Within this range, crispness is improved and the texture of chicken can be approximated. In addition, when the amount of egg white is large, the taste of egg white becomes strong, which is not preferable. For example, when egg white was added to a meat-like food in a dry solid content of 2.3% by weight, the crispness was slightly improved, and when 7.5% by weight was added, the crispness was improved and the texture of chicken became close to that of chicken. However, if 22.5% by weight or more is blended, the taste of egg white comes to be felt, which is not preferable in terms of flavor. Note that dried egg white may be used as the egg white.

The meat-like food thus obtained, which has been reconstituted with water or a seasoning liquid, can be treated in the same manner as ordinary meat, and can be eaten deliciously by cooking such as grilling, steaming, and frying. I can.

Next, a fried food obtained by frying the obtained meat-like food material and a method for producing the same will be described. When frying, the meat-like food material can be provided with, for example, fried chicken powder. The frying conditions vary depending on the size of the meat-like food, the presence or absence of the fried chicken powder, and the amount of the fried food. For example, if the size is about the size of a fried chicken (about 30 × 30 × 30 mm), 160 to 180 ° C. for 1 minute It can be fried for 3 minutes to produce a fried food.

It is also possible to produce egg-fried food by adding egg liquid and potato starch to this meat-like food material and frying at 160 to 180 ° C. for 1 to 3 minutes. By tying it with the bean paste after frying, the degree of perfection as a food will be increased. The bean paste at this time is not particularly limited.

[0023]

EXAMPLES The embodiments of the present invention will be described below with reference to examples, but the exemplification is of course merely a description and is not directly related to the inclusion or extension of the idea. (Example 1) Sample No. shown in Table 2 Defatted soybean flour (manufactured by Fuji Oil Co., Ltd., composition: 52% protein)
Water 6% Lipid 0.5% and milk whey protein concentrate (WP
C) "Calpro WPC8002" (Calpro, Inc., USA, composition:
79% protein, 4% water, 5% lipid) were mixed uniformly with a powder stirrer, etc., and an extruder (Kowa Kogyo Co., Ltd.) was added together with water.
Manufactured by: KEI45-25). The operating conditions were as shown in Table 1. The structured product that came out of the extruder is
It was cut into a length of about 30 mm with a cutter, and dried with a dryer to a water content of 10%. The dried textured product was reconstituted with hot water at 80 ° C. and a volume 10 times for 30 minutes, drained for 1 minute, and the water absorption ratio (weight ratio before and after water addition) was measured. The quality (shape, flavor, texture) of the textured product after water absorption was evaluated. The evaluation of flavor and texture was performed by sensory evaluation by a 10-point method by 10 professional panelists, and the average score was used for evaluation. The odor of vegetable protein and the odor of milk are hardly felt, but the score is 10. Each item has 10 points of texture, which is the same level as grilled chicken.

[0024]

[Table 1] Extruder operating conditions ────────────────────── Raw material supply 20 kg / hr Water amount 8 ~ 9 L / hr Screw rotation speed 200 r.p.m. First half barrel temperature 90-120 ℃ Barrel latter half product temperature 140-180 ℃ ──────────────────────

[0025]

[Table 2] Mixing ratio of defatted soybean and WPC is shape / flavor /
Comparison of effects on texture ─────────────────────────────────── Sample No 1 2 3 4 5 6 7 8 ─────────────────────────────────── (blending ratio) Defatted soybean 100 90 80 70 60 50 40 0 WPC 0 10 20 30 40 50 60 100 ─────────────────────────────────── Shape Meat chunk Meat chunk Meat Lump Meat Lump Small Meat Small Meat Micro Micro Lump Piece Meat Piece Meat Piece ─────────────────────────────────── (Flavor ) Vegetable protein odor 4 7 10 10 10 10 10 10 Milk odor 10 10 10 10 7 4 3 1 Flavor average point 7 8.5 10 10 8.5 7 6.5 5.5 ─────────────────── ───────────────── (Food texture) Fiber texture 4 7 10 10 10 10 10 1 Crisp 10 10 10 10 10 7 4 1 Throat passage 4 4 7 10 10 7 4 Juicy 5 5 5 4 4 4 4 1 1 Average texture 5.8 6.5 8 8.5 8.5 7 5.5 1 ──────────────────────────── ─────── Water absorption ratio 3.0 2.8 2.5 2.3 2.2 2.1 1.8 1.5 ────────────────────────────────── ── ・ The blending ratio is the ratio of dry solid weight and shape (as meat-like food): Meat chunks = chicken fried meat chunks, small meat chunks = yakitori-like small meat chunks, small meat pieces = slices Garlic-like small pieces of meat, minute pieces of meat = Pieces of bread-like pieces of meat, evaluation of flavor / Vegetable protein odor: No odor derived from vegetable protein raw material. Milky odor: No smell derived from milk.

As shown in the results of Table 2, sample No. 4 was the meat-like food material having the best shape, flavor and texture. The protein textured product having a good flavor and a meat-like texture produced according to the present invention succeeded in making the plant protein odor of granular vegetable protein difficult to be felt, which was difficult by the conventional method.
The reason why the shape became smaller as the number of WPCs increased is considered to be because the organization was unstable and flashing became easy. If a die that can suppress swelling, such as a cooling die, is used, the shape will be stable, but the texture will be hard for meat and not crisp. In any case, if the WPC content exceeds 60%, a strong milky odor is produced, which is not preferable for meat-like food materials. Regarding tissue, we succeeded in producing a meat-like texture, which was difficult because the spongy feeling remained with only vegetable protein materials, by using milk whey together.

Example 2 The meat-like food material containing 30% WPC and chicken thigh meat obtained in the above test were subjected to a comparative evaluation in deep-fried food. Water or a flavoring liquid was used as the reconstitution liquid for the meat-like food material. (3 at 5 times the amount of seasoning liquid at 60 ℃
After returning for a period of time, it was cut into colanders and adjusted so as to hold three times the amount of water or flavoring liquid with respect to the meat-like food material. ) The flavoring liquid was mixed with 4 parts of soy sauce, 2 parts of sake, 1 part of salt, 1 part of spice, 2 parts of chicken extract, and 90 parts of warm water. The soy sauce flavor S-475 (manufactured by Riken Vitamin Co., Ltd.) used in fried chicken was mixed with water at a ratio of 1: 1 and the soybean white squeezing oil ( Fuji Oil Co., Ltd.) 175 ℃ 1 minute 3
I flew for 0 seconds. 10 by 10 professional panelists
Sensory texture and flavor were evaluated by the point method, and the average score was used for evaluation. The texture level is 10 for each item, which is the same level as fried chicken. The flavor score is 10 points, although no vegetable protein odor or milk odor is felt, and the fried chicken taste is 10 points, which is the same level as that of chicken fried chicken.

[0028]

[Table 3] Comparison by fried chicken ─────────────────────── Sample No. 9 10 11 ─────────────────────── Mixing ratio Chicken thigh 100 − − Sample No. 4 product-25 25 Water − 75 − Seasoning liquid − − 75 ─────────────────────── Texture Texture 10 9 9 Crisp 10 7 7 Throat 9 7 7 Juicy 9 3 4 Textured average score 9.5 6.5 6.8 ─────────────────────── Flavor Vegetable protein / milky odor 10 10 10 Fried chicken 10 5 8 Flavor average point 10.0 7.5 9.0 ───────────────────────

From the evaluation results of Table 3, sample No. 10 (reconstituted with water) lacks the deep-fried flavor, but sample No. 11
The (seasoned liquid reconstituted product) had a good taste and was close to a fried chicken.
However, it is necessary to add it because it lacks juiciness.

Example 3 Based on the results of Example 2, W
The effect of adding sugar in the meat-like food with a PC 30% mixture was confirmed. The sugar used at this time was sucrose-based liquid sugar. The manufacturing method, formulation, evaluation, etc. were performed in the same manner as in Example 2.

[0031]

[Table 4] Comparison of deep-fried food using sugar-containing meat-like food ────────────────────────────────   Sample No. 12 13 14 15 16 ────────────────────────────────   Mixing ratio     Sample No.4 25 25 25 25 25     Seasoning liquid 72.7 67.5 60.0 52.5 45.0     Sugar 2.3 7.5 15.0 22.5 30.0 ────────────────────────────────   Texture     Texture 9 9 9 9 9     Crisp 7 7 7 7 7     Throat 7 7 7 7 7     Juicy 5 6 6 6 6     Textured average score 7.0 7.3 7.3 7.3 7.3 ────────────────────────────────   Flavor     Vegetable protein / milky odor 10 10 10 10 10     Fried chicken flavor 8 8 8 7 5 (sweet)     Flavor average score 9.0 9.0 9.0 8.5 7.5 ────────────────────────────────

From the evaluation results of Table 4, 2.3% for meat-like foods.
By blending it, you can feel a slightly juicy texture,
With a 7.5% composition, a juicy feel was felt and the texture approached that of chicken. However, if the content is 30% or more, the sweetness is strongly felt, which is not preferable. From the average evaluation of texture and flavor, the sugar content for meat-like foods was 7.5% and 15%, respectively.

Example 4 Based on the result of Example 2, W
The effect of compounding fats and oils in meat-like foods was confirmed with a product containing 30% PC. The oil at this time is "UNISHORT E"
F "(manufactured by Fuji Oil Co., Ltd.) was used. The manufacturing method, formulation, evaluation, etc. were performed in the same manner as in Example 2.

[0034]

[Table 5] Comparison of deep-fried food using fat-containing meat-like food ──────────────────────────────────   Sample No. 17 18 19 20 21 ──────────────────────────────────   Mixing ratio     Sample No.4 25 25 25 25 25     Seasoning liquid 72.7 67.5 60.0 52.5 45.0     Oil 2.3 7.5 15.0 22.5 30.0 ──────────────────────────────────   Texture     Texture 9 9 9 9 9     Crisp 7 7 7 7 7     Throat 7 8 8 9 9     Juicy 6 7 7 8 8     Texture average 7.3 7.8 7.8 8.3 8.3 ──────────────────────────────────   Flavor     Vegetable protein / milky odor 10 10 10 10 10     Fried chicken flavor 8 8 8 7 5 (oily)     Flavor average score 9.0 9.0 9.0 8.5 7.5 ──────────────────────────────────

From the evaluation results in Table 5, 2.3% for meat-like foods.
By blending it, you can feel a slightly juicy texture,
By adding 7.5%, a juicy feel was felt and the texture of chicken became even closer. The throat passage also improved from the 7.5% blend, and even better with the 22.5% blend. However, 30%
It is not preferable to mix the above components because it gives an oily taste. From the average score evaluation of texture and flavor, the fat and oil content in the meat-like food was good at 7.5% and 15%.

Example 5 Based on the results of Example 2, W
The effect of blending egg white in meat-like foods was confirmed with a 30% PC blend. At this time, powdered egg white was used. The manufacturing method, formulation, evaluation, etc. were performed in the same manner as in Example 2.

[0037]

[Table 6] Comparison of fried chicken with egg white-mixed meat-like food ──────────────────────────────   Sample No. 22 23 24 25 ──────────────────────────────   Mixing ratio     Sample No.4 25 25 25 25     Seasoning liquid 72.7 67.5 60.0 52.5     Dried egg white 2.3 7.5 15.0 22.5 ──────────────────────────────   Texture     Texture 9 9 9 9     Crisp 8 9 9 9     Throat 7 7 7 7     Juicy 4 4 4 4     Textured average score 7.0 7.3 7.3 7.3 ──────────────────────────────   Flavor     Vegetable protein / milky odor 10 10 10 10     Fried chicken flavor 8 8 7 5 (smelling egg white)     Flavor average score 9.0 9.0 8.5 7.5 ──────────────────────────────

From the evaluation results of Table 6, 2.3% for meat-like foods.
By adding the ingredients, the texture became slightly firm, and by adding 7.5%, the texture became even closer to that of chicken. However, when 22.5% or more was blended, the taste of egg white came to be felt, which was not preferable in terms of flavor. Egg white content in meat-like foods was 7.5% and 1 based on the average score of texture and flavor.
5% was good.

(Example 6) Based on the results of Examples 2 to 5, the combined effect of sugar, fats and oils and egg white in meat-like foods and the effect of bean jam were confirmed in a product containing 30% WPC. 40 parts water, 23 parts tomato ketchup, 10 parts vinegar, 9 parts sugar, 5 parts potato starch, 4 parts soybean white squeezing oil, 4 parts chili sauce
It was made with 4 parts of dark soy sauce and 1 part of chicken consomme (each material was a general commercial product).

[0040]

[Table 7] Meat-like food containing sugar, fats and oils and egg white (with or without bean paste)
Comparison of fried chicken by ────────────────────── Sample No. 26 27 28 ─────────────────── ──── Mixing ratio Chicken thigh 100 0 0 Sample No. 4 0 25 25 Seasoning liquid 0 52.5 52.5 Sugar 0 7.5 7.5 Fats and oils 0 7.5 7.5 Dried egg whites 0 7.5 7.5 Bean paste Yes No Yes ──────── ────────────── Texture Fiber 10 9 9 Crisp 10 9 9 Throat 10 8 9 Juiciness 10 8 9 Texture Average 10.0 8.5 9.0 ──────── ────────────── Flavored plant protein odor / milk odor 10 10 10 Fried fried 10 8 9 Flavor average point 10.0 9.0 9.5 ─────────────── ───────

From the evaluation results shown in Table 7, by adding sugar, fats and oils and egg white in 7.5% each to the meat-like food, a fiber feeling, crispness,
The texture of chicken became closer to that of chicken in all items of throat and juiciness. Furthermore, by adding bean paste, the degree of perfection was increased to almost the same level as chicken.

[0042]

EFFECTS OF THE INVENTION According to the present invention, the texture is close to that of meat (they have a fibrous texture of meat, have a good crispness, and have a good throat passage), and have a good flavor (the odor derived from the raw material of plant protein is extremely small, derived from milk). It has made it possible to produce meat-like food materials that have a good taste and a very low odor. Furthermore, using this meat-like food material, meat-like food excellent in juiciness (fried chicken,
It is now possible to produce fried bean paste, seasoned foods, etc.). This is because when a plant protein raw material is the main component, it swells into a sponge-like structure, and the one with a poor throat becomes a tissue with a meat-like dense fiber feeling by using the milk whey protein raw material together. This is because the crispness and throat passage are improved. Furthermore, the odor of vegetable protein remains in the structured product containing only the vegetable protein raw material, and the milk odor remains in the structured product containing only the milk whey protein raw material. However, by using these together, the odors are less likely to be felt by each other, the taste of the seasoning liquid becomes good, and the meat-like food material having a good flavor can be finished.
By returning the meat-like food material with various flavoring liquids, it can be treated in the same manner as seasoned meat. It can be made into meat-like food by cooking it. Furthermore, the present invention paves the way for the use in highly complete meat-like foods using plant protein raw materials and milk whey protein raw materials, which are hardly said to be effectively used, despite being nutritionally excellent. It can be said that

Claims (9)

[Claims] 1. A meat-like food material comprising a vegetable protein raw material, a milk whey protein raw material, and water as main components, which are heated and pressed by an extruder to be puffed. 2. The meat-like food material according to claim 1, wherein the ratio of the vegetable protein raw material and the milk whey protein raw material is 95/5 to 45/55 (dry solid weight ratio). 3. The meat-like food material according to claim 1, wherein the vegetable protein raw material is derived from soybean. 4. A meat-like food prepared by reconstitution of the meat-like food material according to any one of claims 1 to 3 with a seasoning liquid. 5. A meat-like food which is a fried food obtained by returning the meat-like food material according to any one of claims 1 to 3 with a seasoning liquid and fried. 6. A meat-like food, which is a deep-fried bean jam-fried food prepared by returning the meat-like food material according to any one of claims 1 to 3 with a seasoning liquid and fried, and then entwined with the bean jam. 7. The meat-like food according to any one of claims 4 to 6, wherein 2% by weight to 25% by weight of saccharide is added to the meat-like food. 8. An emulsified oil and fat in an amount of 2% by weight to 25% based on the meat-like food.
The meat-like food according to any one of claims 4 to 6, which is added in a weight percentage. 9. Egg white as a dry solid content for meat-like foods 2
The meat-like food according to any one of claims 4 to 6, which is added in an amount of 20% by weight to 20% by weight.