JP2010200627A - Pseudo meat food and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a pseudo meat food for obtaining palate feeling close to that of natural meat when chewing, and close to natural meat also in appearance. <P>SOLUTION: The pseudo meat food is obtained by making a formed product by forming a raw material mixture which contains hydrated and fiber loosened structured vegetable protein obtained by hydrating and fiber loosening granular vegetable protein structured and dried by processing with an extruder, hydrated fibrous vegetable protein, and a binding agent, and heat coagulating the formed product. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention provides a simulated meat food that can be used as a meat substitute and a method for producing the same.

  Pseudo-meat food material was once developed as an inexpensive alternative to animal protein, but today it is used as a low-calorie food or in patients with diseases where animal protein intake is restricted. It is attracting attention as a substitute for livestock meat. Examples of conventional techniques related to simulated meat food include the following.

  Patent Document 1 discloses a massive textured vegetable protein having a particle size of 10 to 30 mm and a textured vegetable protein having a maximum particle size of less than 10 mm and a particle size of 1 to 5 mm occupying 70% by weight or more. A method for producing a vegetable protein food comprising mixing 10 to 40% by weight, 5 to 40% by weight of a fibrous vegetable protein having a fiber length of 5 to 30 mm, and a binder, followed by heating and solidifying after molding. Is described. Patent Document 1 describes that a texture similar to natural meat can be imparted when chewed by blending a massive tissue vegetable protein having a particle size of 10 to 30 mm. It is also described that it is difficult to obtain a texture similar to natural meat when the textured vegetable protein is less than 10 mm in particle size.

  Patent Document 2 also discloses a fibrous protein precursor that becomes fibrous when cooled, as a technique aimed at providing a meat-like food similar to a texture and texture of a piece of meat such as steak meat, or the like. What is claimed is: 1. A method for producing a meat-like food comprising mixing a meat-like protein material obtained by molding any of a fibrous protein material thermoplastic into a lump with a fibrous protein material and a binder. It is disclosed. The meat lump material is a lump of a size having a cross section of about 1 cm 2 or more derived from the outlet after being heated under pressure with a heat exchanger or the like. Meat-like foods are formed by the above-mentioned portion of meat-like material and the portion in which fibrous protein is dispersed in the binder. Patent Document 2 also describes that if the size of the “lumps” is too small, the bite response as a piece of meat becomes weak as a whole. It is not described to be used.

  Patent Document 3 discloses a fibrous protein obtained by kneading an O / W emulsion and a plant protein-containing substance with water, applying a shearing stress in a heated state, and then defibrating. Disclosed is a method for producing a meat-like food, characterized in that the mixture is molded and heated after the admixture is mixed so that the O / W emulsion is 5 to 50% by weight of the whole meat-like food. ing. According to Patent Document 3, by combining the O / W emulsion and the fibrous protein, when the meat-like food is chewed, the oil spreads in the mouth and a juicy feeling equivalent to that of natural meat is obtained. A fibrous texture similar to that of natural meat can be obtained.

Japanese Patent Publication No. 48-3388 JP-A-60-156345 Japanese Examined Patent Publication No. 2-41315

New Protein Foods, Volume 1, Terminology, Part A, Edited by Aaron M. et al. Altschul, Academic Press

  Patent Documents 1 and 2 described in Patent Documents 1 and 2 contain a relatively large block of vegetable protein in a fake meat food produced from a block of vegetable protein, a fibrous plant protein, and a binder. When the present inventors reproduced, the meat for steak and cutlet having a thickness of 15 mm or more, or the shape of meat for stewed cooking such as curry or stew having a side length of 15 mm or more is cooked. If this happens, the problem of unnatural elasticity becomes clear. It was also found that the taste hardly penetrates into the bulky vegetable protein during cooking. In addition, because of the inclusion of massive plant protein, there is also a problem that the appearance is different from that of natural meat and it gives a sense of incongruity.

  On the other hand, when the present inventors reproduced the meat-like food of Patent Document 3, the texture was uncomfortable. This is considered to be because the fibrous proteins are tightly bound to each other.

  Therefore, an object of the present invention is to provide a simulated meat food that can obtain a texture close to that of natural meat when chewed, and that looks close to natural meat.

The present invention includes the following inventions.
(1) A hydrated and defibrated structured plant protein obtained by hydrating and defibrating a granular plant protein that has been organized and dried by treatment with an extruder;
Hydrated fibrous vegetable protein,
A method for producing a simulated meat food, comprising heating and solidifying a raw material mixture containing a binder.
(2) The hydrated and defibrated structured plant protein with respect to the total amount of dry matter equivalent of the hydrated and fibrillated structured plant protein and the hydrated fibrous plant protein. The method of (1), wherein white is 45 to 95% by mass in terms of dry matter.
(3) A hydrated and fibrillated structured vegetable protein containing 0.1 to 6 mm in thickness and a hydrated fibrous vegetable protein having a thickness of 0.1 to 2 mm The method of (1) or (2) including.
(4) The hydrated and defibrated structured plant protein includes those having a length of 5 mm or more, and the hydrated fibrous plant protein includes those having a length of 5 mm or more (1 ) To (3).
(5) The method according to any one of (1) to (4), wherein the granular vegetable protein and the fibrous vegetable protein are composed mainly of soybean protein.
(6) The method according to any one of (1) to (5), wherein the binder is one or more selected from the group consisting of vegetable protein, animal protein, and polysaccharide.
(7) At least a part of the binder is a binder that forms a thermoreversible gel when hydrated, and the raw material mixture contains the binder in the form of a hydrated thermoreversible gel. , Any one of (1) to (6).
(8) The method according to any one of (1) to (7), wherein the raw material mixture further comprises a protein adhesion enzyme.
(9) A simulated meat food produced by any one of (1) to (8).
(10) a hydrated and defibrated structured plant protein obtained by hydrating and defibrating the structured granular plant protein;
Hydrated fibrous vegetable protein,
A simulated meat food comprising a binder in a mixed state and integrated by coagulation.

  The simulated meat food produced by the method of the present invention can obtain a texture close to natural meat even when processed into a relatively large shape such as steak meat, cutlet meat, stewed meat, etc., appearance It is a fake meat food very similar to natural meat.

1 is a photograph showing the appearance of the simulated meat food of Example 1. FIG. FIG. 2 is a photograph showing the appearance of the simulated meat food of Example 2. FIG. 3 is a photograph showing the appearance of the simulated meat food of Example 3. FIG. 4 is a photograph showing the appearance of the simulated meat food of Comparative Example 1. FIG. 5 is a photograph showing the appearance of the simulated meat food of Comparative Example 2. FIG. 6 is a photograph showing the appearance of the simulated meat food of Comparative Example 3.

1. Hydrated and fibrillated structured plant protein In the present invention, “hydrated and deflated organized plant protein” means hydrated granular plant protein (organized). A fibrous material prepared by defibration.

  Examples of the vegetable protein material as the main component constituting the granular vegetable protein include soybean protein and wheat protein, and soybean protein is particularly preferable. As the soybean protein, defatted soybean powder may be used, or powdered soybean protein (separated soybean protein) may be used.

  In the present invention, the “granular vegetable protein” is defined in the “Japanese Agricultural Standard of Plant Protein”. According to the “Japanese Agricultural Standard for Plant Protein”, the granular plant protein is “a plant protein that is formed into a granular or flaky shape and has a meat-like tissue. Is defined.

  The preparation method of a granular vegetable protein is already known widely, for example, it describes in nonpatent literature 1 pages 383-385. Typically, the granular vegetable protein is prepared by subjecting the plant protein raw material to an extruder treatment, and then drying. This preparation method will be described more specifically.

  A mixture containing at least a vegetable protein raw material and water, and further containing fats, fats, starches, pigments, flavors, and the like as required is heated under pressure by an extruder and discharged from the tip of the die under normal pressure to expand. The expanded product obtained by this treatment (also referred to as “treatment by an extruder” in the present invention) has a fibrous internal structure having a certain direction (that is, “organized”). The extruder can be arbitrarily used as long as it is an apparatus capable of pressurizing and heating the raw material and organizing, and if this is possible, an apparatus with a name other than the extruder can be used. The obtained expanded product is cut into an appropriate size and dried to obtain an organized plant protein. Various conditions such as plant protein, water, and other raw materials in the raw material mixture to be used in the extruder treatment, pressure, temperature, die shape, etc. in the extruder treatment can be appropriately selected according to the target texture. it can. Examples of the shape of the structured vegetable protein after drying include, but are not particularly limited to, a granular shape, a rod shape, and a flake shape. Both the dried structured vegetable protein and the structured plant protein formed into various shapes are included in the “granular vegetable protein” in the present invention. The water content after drying the granular vegetable protein is approximately 10% by mass or less.

  A commercial item can also be used as a granular vegetable protein. Commercially available products include Apex 1000 (manufactured by Fuji Protein Technology).

  The granular vegetable protein is hydrated and hydrated, and excess water is dehydrated as necessary. The hydrate is defibrated by an appropriate means, that is, loosened into a fibrous material. Hydration can be performed by immersing the dried granular vegetable protein in water or warm water. As a means for defibration, a food cutter (for example, a food cutter that is generally used for shearing or cutting food raw materials with a rotary blade, which can be manufactured by Nippon Cooking Machine Co., Ltd.) There is a method in which the blade is rotated backward and defibrated with a blunt blade. The structured vegetable protein hydrated and defibrated preferably contains 0.1 to 6 mm, preferably 1 to 5 mm in thickness. It is preferable to contain 50% by mass or more of these as hydrated / defibrated structured plant proteins. In addition, the hydrated and defibrated structured plant protein preferably contains a protein having a length of 5 mm or more, preferably 10 mm or more. It is preferable to contain 50% by mass or more of these as hydrated / defibrated structured plant proteins. By including an organized vegetable protein in a range of these sizes, it is possible to achieve a texture that is close to that of natural meat with a more preferred fiber texture, elasticity, and crunchiness of the simulated meat food. The upper limit of the length of the hydrated and defibrated structured plant protein is not particularly limited, and a protein up to about 100 mm may be used. The water content in the hydrated and defibrated structured vegetable protein is preferably 55 to 75% by mass.

2. As the vegetable protein raw material constituting the fibrous vegetable protein, the same materials as those described above for the organized vegetable protein can be used.
The fibrous vegetable protein is defined in the “Japanese Agricultural Standard for Plant Protein”. According to “Japanese Agricultural Standard for Plant Protein”, fibrous plant protein is “a plant protein that is shaped into a fiber and has a meat-like structure” It is defined as A method for preparing a fibrous vegetable protein by spinning is already widely known, and is described, for example, on pages 378 to 383 of Non-Patent Document 1. The preparation method will be described more specifically.

  The fibrous vegetable protein comprises at least a vegetable protein and water, and if necessary, prepare a mixture further containing fats and oils, starch, pigments, flavors, etc. (1) Add alkali to the mixture and dissolve it. The melt is obtained by extruding from a spinneret (thin die) with a high-pressure pump into an acid or salt coagulation tank, or (2) the mixture is heated to 100 ° C. or higher, and the heated product is spun with a high-pressure pump ( It is a thread-like material obtained by injecting air from a thin die) into the air and cooling. The filamentous material is in a hydrated state containing water immediately after spinning. Therefore, this hydrated filamentous material can be used in the present invention as a “hydrated fibrous vegetable protein” without swelling or drying. A dried product obtained by once drying a hydrated filamentous material can also be used as a raw material for the fibrous vegetable protein. That is, water can be added to the dried fibrous vegetable protein to hydrate it and used in the present invention. The hydrated fibrous vegetable protein preferably contains 0.1 to 2 mm, preferably 0.5 to 1.2 mm in thickness. It is preferable to contain 50% by mass or more of these as a hydrated fibrous vegetable protein. The length can be adjusted by cutting as appropriate during processing, but it is preferably 5 mm or more, preferably 10 mm or more. It is preferable to contain 50% by mass or more of these as a hydrated fibrous vegetable protein. By including the fibrous vegetable protein in the range of these sizes, it is possible to achieve a texture that is close to that of natural meat that is more preferable for the texture and elasticity of the simulated meat food. The upper limit of the length of the fibrous vegetable protein is not particularly limited, and usually up to about 100 mm may be used. The water content of the hydrated fibrous vegetable protein is preferably 60 to 80% by mass.

  Any one or both of the above-described organized plant protein and fibrous plant protein can be used by coloring them. By changing the color of both, it is possible to provide a fake meat food that is close to natural meat. For example, when imitating beef, one of them may be a red color and the other may be a white color. Particularly, an organized vegetable protein is a white color, and a fibrous vegetable protein is a red color. By doing so, a simulated meat food close to natural beef can be provided. What is necessary is just to prepare in the same way also when imitating other natural meat.

3. The binder is not particularly limited as long as it can bind the vegetable protein material in the molding heating step. As the binder, for example, one or more selected from the group consisting of vegetable protein, animal protein, and polysaccharide can be used.

  The vegetable protein used as the binder includes soy protein, wheat protein and the like, the animal protein includes egg white, collagen, milk protein, etc. The polysaccharide includes starch, guar gum and the like. Gelling agents such as gum, carrageenan, glucomannan and the like can be mentioned.

  The binder can be added to the raw material mixture in the form of a paste kneaded with water and / or fats and oils. In the case of forming a paste, water and fat can be added in an amount of 0.5 to 4 parts by mass with respect to 1 part by mass of the binder.

  Furthermore, the binder is preferably added to the raw material mixture in the form of an emulsion (preferably an O / W emulsion) emulsified with water and fats and oils. In this embodiment, since the emulsion forms a fat-like tissue in the simulated meat composition, an appearance closer to meat and a texture (a juicy feeling of fat) are imparted. In the case of forming an emulsion, 0.5 to 3 parts by mass of water and fat can be added to 1 part by mass of the binder.

  As fats and oils, vegetable edible fats and oils such as soybean oil, cottonseed oil, corn oil and sesame oil, and animal edible fats and oils such as beef tallow, pork fat, chicken fat and butter can be used.

  As at least a portion of the binder, a binder that forms a thermoreversible gel when hydrated can be used. In that case, the binder is pre-hydrated to form a thermoreversible gel, and a raw material mixture obtained by mixing the formed thermoreversible gel with other raw materials is subjected to a molding heating step. A thermoreversible gel refers to a gel that dissolves when heated and solidifies when cooled. In this embodiment, since the thermoreversible gel forms a fat-like tissue in the pseudo meat composition, an appearance closer to meat and a texture (a juicy feeling of fat) are imparted. Examples of the binder that forms a thermoreversible gel when hydrated include carrageenan, glucomannan, and agar. In order to form a gel, for example, water may be added to these binders in an amount of 40 to 100 times by mass, appropriately heated as necessary, stirred and cooled.

4). A protein adhesion enzyme such as transglutaminase can be further added to the other raw material mixture. By adding protein adhesion enzyme, the fibers and fibers of organized plant proteins and fibrous plant proteins, and the binding between these fibers and the binder are strengthened, and the natural meat-like tissue is formed. The resulting texture is enhanced with a natural meat-like texture.
The raw material mixture may further contain water, fats and oils, flavors, seasonings (including animal extracts), starch, pigments and the like. In particular, it is preferable to add flavors, animal extracts and the like for imparting the taste of livestock meat such as beef, pork and chicken. As the fats and oils, those similar to those described above for the binder can be used.

5. The mixing ratio of the mixed hydrated and defibrated structured vegetable protein of the raw material mixture and the hydrated fibrous vegetable protein is not particularly limited, and is appropriately determined according to the properties of the target artificial meat Can be determined. For example, the total amount of hydrated and fibrillated structured vegetable protein and hydrated fibrous plant protein in terms of dry matter is 5 to 95% by mass in terms of dry matter, preferably 45 to 95% by mass, and the hydrated fibrous vegetable protein is the remainder, ie, 95 to 5% by mass in terms of dry matter, preferably 55 to 5%. It is preferable that it is mass%.

  As shown in the Examples, when producing simulated meat foods that are processed into relatively large shapes such as steak meat, cutlet meat, stewed meat, etc. The former is 45 to 95% by mass in terms of dry matter with respect to the total amount of dry matter in terms of white and hydrated fibrous vegetable protein, and the latter is 55 to 5% in terms of dry matter, that is, the remainder. It is preferable that it is mass%.

  The raw material mixture preferably contains 50 to 80% by mass of a mixture (plant protein mixture) of a hydrated and defibrated structured vegetable protein and a hydrated fibrous vegetable protein.

  It is preferable that the raw material mixture contains 3 to 15% by mass of the binder in terms of a dry matter of the binder. When the binder is added in the form of a paste, the raw material mixture preferably contains 25 to 50% by mass of the paste. When the binder is added in the form of a hydrated thermoreversible gel, the raw material mixture preferably contains 3 to 15% by mass of the gel. When the binder is added in the form of an emulsion, the raw material mixture preferably contains 5 to 20% by mass of the emulsion. More preferably, the raw material mixture includes a binder in the form of a paste and a binder in the form of a thermoreversible gel and / or a binder in the form of an emulsion.

  When the protein adhesion enzyme is added, the raw material mixture is an effective amount that promotes the binding between the fibers of the structured plant protein and the fibrous plant protein and the fibers and the binder. Need only contain the enzyme. For example, a raw material mixture should just contain 0.01-0.5 mass% of protein adhesion enzyme in conversion of the dry substance of this enzyme.

  Other components such as water, fats and oils, flavors, seasonings (including animal extracts), starches, and pigments are blended in appropriate amounts in the raw material mixture.

  The method for preparing the raw material mixture is not particularly limited, and each raw material may be mixed using a normal mixer, kneader or the like.

6). The raw material mixture of the forming step and the heat coagulation step is formed into a desired shape (for example, a single piece shape, a block shape, a die cut shape, etc.). Molding can be performed using a suitable mold.
By heating the molded raw material mixture at a temperature of 60 to 135 ° C., preferably 70 to 120 ° C., the molded product is solidified and a simulated meat food is obtained. The molded product of the raw material mixture is preferably heated and solidified in a sealed state in a mold for molding or a container such as a retort pouch. The molding is not limited to mold molding. In short, it is sufficient that the obtained pseudo meat food has a desired shape, and a method such as pouring the raw material mixture into hot water may be adopted.

7). Pseudo meat food The pseudo meat food of the present invention may be processed into any shape. The simulated meat food of the present invention is cooked by processing into steak meat or cutlet meat having a thickness of about 15 mm or more, or meat for stew use such as curry or stew having a side length of about 15 mm or more. In this case, it is possible to give a texture close to that of natural meat.

Example 1: When only powdered soy protein is used as a binder (hydrated and defibrated organized vegetable protein)
Granular vegetable protein (Ingredient name: Apex 1000 / Fuji Protein Technology, soy protein granular vegetable protein standardized by “Japanese Agricultural Standard for Vegetable Protein”. Soy protein raw material is organized by an extruder. A white product (a columnar shape having a length of about 10 to 70 mm and a thickness of about 15 to 20 mm) was reconstituted in boiling water for 50 minutes and dehydrated with a centrifugal dehydrator.

  The mass after hot water dehydration became 2.6 with respect to the dry mass 1 before hot water reconstitution. The dehydrated product was crushed with a blunt blade by reversely rotating the blade of a food cutter (made by Nippon Cooker Co., Ltd., FD-21), and 60% by mass having a thickness of about 0.1 to 6 mm. The fiber was defibrated so as to include 60% by mass of the material having a length of about 10 mm or more. The obtained fibrous material is hereinafter referred to as “hydrated and defibrated organized plant protein”.

(Hydrated fibrous vegetable protein)
Frozen product of hydrated fibrous vegetable protein (raw material name: Fuji Pure SP NC / manufactured by Fuji Protein Technology, soy protein fibrous vegetable protein standardized by “Japanese Agricultural Standard for Plant Protein” , Red) was allowed to thaw at room temperature and dehydrated with a centrifugal dehydrator. The mass after dehydration was 0.85 with respect to the mass 1 before dehydration. The dry mass is 0.3 relative to the mass 1 before dehydration. The fibrous vegetable protein contained 80% by mass or more having a thickness of about 0.7 to 1 mm and 80% by mass containing about 10 mm or more in length.

(Binder)
Vertical mixer by adding 15 parts by weight of water, 5 parts by weight of vegetable oil and fat, 1 part by weight of seasoning, and 0.1 parts by weight of flavor to 5 parts by weight of powdered soy protein (raw material: Fujipro F / Fuji Protein Technology) And stirred for 2 minutes to form a paste.

(Preparation of simulated meat food)
59.0 parts by mass of the above-described hydrated and defibrated structured plant protein and 6.5 parts by mass of fibrous plant protein were mixed (the resulting mixture was hereinafter referred to as “plant protein mixture”). Called). At this time, the former is 91% by mass and the latter is 9% by mass with respect to the total amount in terms of dry matter of the hydrated and defibrated structured vegetable protein and the hydrated fibrous vegetable protein ( Both are dry matter equivalents). To the vegetable protein mixture, 34.5 parts by weight of the powdery soybean protein paste as a binder was added and mixed for 6 minutes with a vertical mixer. The mixture was filled in a standing retort pouch and vacuum-sealed. The pouch was heated in boiling water for 60 minutes to solidify the raw material, and then sufficiently cooled with ice water to prepare a fake meat food.

Example 2: When using a powdered soy protein and thermoreversible gel as a binding agent (binder)
The same powdery soy protein paste as in Example 1 was prepared.
Separately, 1.2 parts by weight of carrageenan (raw material name: carrageenin CSK-1 / manufactured by Saneigen FFI) and 0.8 part by weight of glucomannan (raw material name: ROLEX RS / manufactured by Shimizu Chemical) are combined with 98. 0 parts by mass was added and stirred for 2 minutes with a vertical mixer to obtain a thermoreversible gel.

(Preparation of simulated meat food)
The powdery soybean protein paste (32.4 parts by mass) and the gel (6.1 parts by mass) were added to 61.5 parts by mass of the vegetable protein mixture obtained in the same manner as in Example 1. In the same manner as in No. 1, a simulated meat food was prepared.

Example 3: When using a binder and oil as an emulsion (adjustment of emulsion)
10 parts by weight of guar gum, 100 parts by weight of water and 200 parts by weight of vegetable oil / fat are added to 110 parts by weight of powdered soybean protein (raw material: Fujipro F / Fuji Protein Technology) and stirred for 5 minutes with a vertical mixer to obtain O / W. An emulsion was obtained.

(Preparation of simulated meat food)
To 61.5 parts by mass of the vegetable protein mixture obtained in the same manner as in Example 1, 31.4 parts by mass of the powdered soybean protein paste of Example 1 and 9.1 parts by mass of the O / W emulsion were added. Thereafter, a simulated meat food was prepared in the same manner as in Example 1.

Example 4: Addition of transglutaminase 45.0 parts by mass of the hydrated and defibrated structured plant protein of Example 1 and 20.0 parts by mass of fibrous plant protein were mixed. To this, 34.8 parts by mass of the powdered soybean protein paste of Example 1 and 0.2 part by mass of transglutaminase (raw material name: Activa TG-AK / Ajinomoto Co.) were added and mixed for 6 minutes with a vertical mixer. The mixture was filled into a standing retort pouch and vacuum sealed. The pouch was heated in 60 ° C. warm water for 30 minutes to cause an enzyme reaction, and further heated in boiling water for 30 minutes to solidify the raw material, and then sufficiently cooled with ice water to prepare a simulated meat food.

Comparative Example 1: When using a granular vegetable protein that has not been defibrated (granular vegetable protein)
A granular plant protein (raw material name: Apex 1000) used in Example 1 having a length of about 10 to 30 mm is selected, reconstituted with water, dehydrated, and columnar granular plant in the same manner as in Example 1. Sex protein A was obtained. Separately, granular vegetable protein (raw material name: Apex 600 / manufactured by Fuji Protein Technology, soy protein granular vegetable protein standardized by “Japanese Agricultural Standard for Plant Protein”. Soy protein raw material (White, granular with a particle diameter of 1 to 5 mm) was reconstituted in boiling water for 3 minutes and dehydrated with a centrifugal dehydrator to obtain a granular vegetable protein B. . The granular vegetable protein A after dehydration had a thickness of about 15 to 20 mm and a length of about 10 to 30 mm, and the granular vegetable protein B after dehydration had a particle size of about 1 to 5 mm.

(Preparation of simulated meat food)
30.5 parts by mass of the above-mentioned granular vegetable protein A, 18.3 parts by mass of granular vegetable protein B, and 15.2 parts by mass of fibrous vegetable protein (same as in Example 1), To this was added 36.0 parts by weight of a powdery soy protein paste (the same as in Example 1), and the mixture was mixed with a vertical mixer. Thereafter, a simulated meat food was prepared in the same manner as in Example 1.

Comparative Example 2: When no organized plant protein is used In place of 59.0 parts by mass of the hydrated and defibrated organized plant protein of Example 1, 59.0 parts by mass of fibrous plant protein The simulated meat food was prepared in the same manner as in Example 1 except that 5 parts by weight (that is, 65.5 parts by mass of the fibrous vegetable protein was used without using the hydrated and defibrated organized vegetable protein). Prepared.

Comparative Example 3: When not using a fibrous vegetable protein Instead of 6.5 parts by mass of the fibrous vegetable protein of Example 1, 6.5 masses of hydrated and fibrillated structured vegetable protein A simulated meat food was prepared in the same manner as in Example 1 except that 5 parts by mass (that is, 65.5 parts by mass of the fibrillated structured plant protein was used without using the fibrous vegetable protein).

Evaluation method The appearance of each prepared meat food was observed.
Furthermore, a retort curry was cooked using each simulated meat food diced to a size of 20 × 20 × 20 mm as ingredients. The texture of each simulated meat food was evaluated by eating retort curry.

result

Claims (10)

Hydrated and fibrillated structured plant protein obtained by hydrating and defibrating granular plant protein that has been organized and dried by treatment with an extruder,
Hydrated fibrous vegetable protein,
A method for producing a simulated meat food, comprising heating and solidifying a raw material mixture containing a binder.   The hydrated and fibrillated structured plant protein is dried against the total amount of hydrated and fibrillated structured plant protein and hydrated fibrous plant protein in terms of dry matter. The method of Claim 1 which is 45-95 mass% in conversion of a thing.   Hydrated and defibrated textured plant proteins including those with a thickness of 0.1 to 6 mm, and hydrated fibrous plant proteins including those with a thickness of 0.1 to 2 mm, The method of claim 1 or 2.   The hydrated and defibrated textured plant protein includes those having a length of 5 mm or more, and the hydrated fibrous plant protein includes those having a length of 5 mm or more. The method according to any one of the above.   The method according to any one of claims 1 to 4, wherein the granular vegetable protein and the fibrous vegetable protein are based on soybean protein.   The method according to any one of claims 1 to 5, wherein the binder is one or more selected from the group consisting of vegetable proteins, animal proteins, and polysaccharides.   At least a portion of the binder is a binder that forms a thermoreversible gel when hydrated, and the raw material mixture includes the binder in the form of a hydrated thermoreversible gel. The method of any one of 1-6.   The method according to any one of claims 1 to 7, wherein the raw material mixture further comprises a protein adhesion enzyme.   The simulated meat food manufactured by the method of any one of Claims 1-8. Hydrated and defibrated structured plant protein obtained by hydrating and defibrating organized granular plant protein;
Hydrated fibrous vegetable protein,
A simulated meat food comprising a binder in a mixed state and integrated by coagulation.

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