JP2011072264A - Pseudo meat food and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a pseudo meat food affording a texture of natural meat when chewed, and close to the natural meat in appearance. <P>SOLUTION: The pseudo meat food achieving the object can be obtained by forming a raw material mixture containing a hydrated and fiber-opened first textured vegetable protein which is obtained by hydration and fiber opening of the first textured vegetable protein textured by a treatment with an extruder, and contains the vegetable protein and starch in an amount of 0.17-0.76 pts.mass based on 1 pt.mass of the vegetable protein; a hydrated and fiber-opened second textured vegetable protein which is obtained by hydration and fiber opening of the second textured vegetable protein textured by a treatment with an extruder, and contains the vegetable protein and the starch in an amount of 0.03-0.15 pts.mass based on 1 pt.mass of the vegetable protein; and a binder, providing a formed product, and then heat coagulating the formed product. <P>COPYRIGHT: (C)2011,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 an O / W emulsion, a fibrous protein obtained by kneading a plant protein-containing substance with water, applying a shearing stress in a heated state, aligning and then defibrating, and a binder. Is prepared such that the O / W emulsion is mixed in an amount of 5 to 50% by weight of the whole meat-like food, and then the mixture is molded and heated. . 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.

  Patent Document 4 contains 0.17 to 0.76% by weight of starch with respect to 1 part by weight of oil seed protein obtained by pressure and heat treatment using a biaxial extruder, and in the extrusion direction when reconstituted with hot water. A bundled film-like food having a thin film-like structure that is almost concentrically thinned into a film is described. The food described in Patent Document 4 is intended to be used as a substitute for yuba. Patent Document 4 does not describe the production of simulated meat food.

Japanese Patent Publication No. 48-3388 JP-A-60-156345 Japanese Examined Patent Publication No. 2-41315 Japanese Patent Publication No. 6-6030

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

  The artificial meat foods manufactured from the lump plant protein, the fibrous plant protein, and the binder described in Patent Documents 1 and 2 contain relatively large lump vegetable protein. When the present inventors reproduced such a simulated meat food, steak meat or cutlet meat having a thickness of 15 mm or more, or a stewed cooking application such as curry or stew having a side length of 15 mm or more. A problem has been found that when processed into a meat shape and cooked, the texture becomes unnatural and elastic. 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 first structured vegetable protein comprising plant protein and 0.17 to 0.76 parts by weight of starch per 1 part by weight of the plant protein, organized by treatment with an extruder. Hydrated and defibrated first structured plant protein obtained by hydration and defibration,
Hydrating the second structured vegetable protein, which is organized by treatment with an extruder, containing vegetable protein and 0.03 to 0.15 parts by mass of starch per 1 part by mass of the vegetable protein. Hydrated and defibrated second structured plant protein obtained by defibration,
A method for producing a simulated meat food, comprising heating and solidifying a raw material mixture containing a binder.

(2) Hydration / defibration with respect to the total amount of dry matter equivalent of the hydrated / defibrated first structured vegetable protein and the hydrated / defibrated second structured plant protein The method according to (1), wherein the first organized vegetable protein is 20 to 90% by mass in terms of dry matter.
(3) The first structured vegetable protein hydrated / defibrated includes those having a thickness of 0.1 to 6 mm, and the hydrated / defibrated second structured vegetable protein is thick. The method according to (1) or (2), including those having a thickness of 0.1 to 12 mm.

(4) The hydrated and defibrated first structured vegetable protein includes those having a length of 5 mm or more, and the hydrated and defibrated second structured plant protein has a length of 5 mm or more. The method in any one of (1)-(3) containing the thing.
(5) The method according to any one of (1) to (4), wherein the vegetable protein contained in the first organized vegetable protein and the second organized plant protein is mainly composed 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) Hydrating and defibrating a structured first structured vegetable protein comprising vegetable protein and 0.17 to 0.76 parts by mass of starch per 1 part by mass of the vegetable protein. Further, the first structured vegetable protein that has been hydrated and defibrated, and a structured protein comprising a vegetable protein and 0.03 to 0.15 parts by mass of starch per 1 part by mass of the vegetable protein. Hydrated and defibrated second structured plant protein obtained by hydrating and defibrating the second structured plant 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. In addition, when the simulated meat food is cooked together with the liquid food or the like, the taste of the liquid food or the like is evenly soaked and becomes tasty.

FIG. 1 is a photograph of the appearance of the simulated meat food of Example 1-1. FIG. 1A shows a block-like lump state, FIG. 1B shows a steak-like slice piece, and FIG. 1C shows a baked state. 2A and 2B are both photographs of the appearance of the roast beef-like food of Example 5. FIG.

1. Organized plant protein In the present invention, the “hydrated and defibrated first organized plant protein” refers to a plant protein and a plant protein 1 organized by treatment with an extruder. It refers to a fibrous material prepared by hydrating and defibrating a first structured vegetable protein containing 0.17 to 0.76 parts by mass of starch per part by mass.

  In the present invention, the “hydrated and defibrated second structured plant protein” means 0.03 per 1 part by mass of the plant protein and the plant protein organized by treatment with an extruder. It refers to a fibrous material prepared by hydrating and defibrating a second structured vegetable protein containing ~ 0.15 parts by mass of starch.

  The vegetable protein raw material that is the main component of the first organized vegetable protein and the second organized plant protein is oil seed protein such as soybean protein, rapeseed protein, peanut protein, etc. Wheat protein, and soy protein is particularly preferred. As soybean protein, soybean powder and defatted soybean powder (or flakes) may be used, or powdered soybean protein (separated soybean protein) may be used. As the wheat protein, flour or wheat gluten may be used. Furthermore, what processed these raw materials and raised the protein content rate can also be used as a vegetable protein raw material. The mass of vegetable protein used as a standard for starch content may contain components other than protein as a chemical substance, such as defatted soybean powder (or flakes) and powdered soybean protein. It refers to the total mass (in terms of dry matter) of the vegetable protein raw material. The vegetable protein raw material used in the present invention typically contains about 50 to 80% by mass of protein.

  As the starch constituting the first organized vegetable protein and the second organized plant protein, starch usually used for the production of the organized plant protein can be used. Specifically, cereal flour such as rice, wheat, corn, starch obtained from these, potato flour such as potato, sweet potato, cassava, starch obtained from them, and other various processed starches may be used. it can. Particularly preferred starch is starch (corn starch) obtained from corn. In the present invention, the mass of starch refers to the total mass (in terms of dry matter) of starch raw materials that may contain components other than starch as a chemical substance, such as cereal and potato powder. .

  In the present invention, the “first organized vegetable protein” and the “second organized plant protein” are “granular vegetable protein” defined in the “Japanese Agricultural Standard for Plant Protein” (JAS). Or a vegetable protein having a meat-like tissue equivalent to "granular vegetable 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. According to Article 5 of the standard, the plant protein content of the granular vegetable protein is 52% or more (according to the measuring method defined in Article 7 of the standard). Although it does not correspond to the “particulate vegetable protein” specified in the standard, the vegetable protein having a meat-like tissue equivalent to the “particulate vegetable protein” is citric acid (mainly a texture improving agent and Except for the point that it contains further components such as), those satisfying the requirements of “granular vegetable protein” defined in the standard are mentioned.

  Methods for preparing organized vegetable proteins such as granular vegetable proteins are already widely known, and are described, for example, in Non-Patent Document 1, pages 383-385 and Patent Document 4. Typically, organized vegetable protein is prepared by subjecting a raw material containing plant protein raw material, starch, etc. to an extruder treatment, treating it under pressure and heating conditions, and extruding it from a die. . This preparation method will be described more specifically.

  A mixture containing at least a vegetable protein raw material and starch, and further containing oils, fats, water, 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”). Typically, after reconstitution with hot water, a structure is formed that can be split into fibers along the extrusion direction by the extruder treatment. 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. As the extruder, a 2-axis extruder or a 1-axis extruder can be used, but a 2-axis extruder is particularly preferable. The obtained expanded product is cut into an appropriate size and dried as necessary to obtain an organized plant protein.

  When manufacturing a 1st organization vegetable protein, the raw material mixture containing 0.17-0.76 mass part starch per 1 mass part of vegetable protein and this vegetable protein is used for an extruder process. When manufacturing a 2nd organized vegetable protein, the raw material mixture containing a vegetable protein and 0.03-0.15 mass part starch per 1 mass part of this vegetable protein is used for an extruder process.

  Conditions such as the type and blending ratio of other raw materials in the raw material mixture to be subjected to the extruder treatment, pressure, temperature, die shape, etc. in the extruder treatment can be appropriately selected according to the target texture. Other raw materials include vegetable oils and fats, salt, sugars, spices, animal and plant extract concentrates and protein hydrolysates, calcium sulfate (tissue improver), 5'-inosinate disodium, 5'-guanylate di Those selected from sodium, sodium L-glutamate, and disodium 5′-ribonucleotide acid (condiment), a coloring agent, L-ascorbic acid (antioxidant), a fragrance and the like can be used as appropriate. The first organized vegetable protein and the second organized plant protein can be prepared by blending raw materials according to JAS.

  Extruder treatment conditions include, for example, a raw material containing plant protein raw material, starch, etc., using a biaxial extruder (L / D = 15, D = 46 mm), raw material feed amount 30 Kg / Hr, water 30% , Barrel heating 150 ° C., screw rotation speed 200R. P. M.M. Extrusion from a 3 × 15 mm opening attached to the tip of the biaxial extruder and a slit die having a thickness of 10 mm in the raw material flow direction and a forming guide connected to the die (12 mm × 17 mm, thickness 10 mm) However, it may be stretched and cut to a length of about 60 mm.

  The shape of the first organized vegetable protein and the second organized plant protein produced by the extruder treatment includes, but is not particularly limited to, a granular shape, a rod shape, and a flake shape. Any organized plant protein formed into each shape is included in the “first organized plant protein” or the “second organized plant protein” in the present invention. The first organized vegetable protein or the second organized plant protein produced by the extruder treatment may be dried so that the water content is about 10% by mass or less, and used for hydration / defibration treatment. it can. Alternatively, the first organized vegetable protein or the second organized plant protein produced by the extruder treatment can be frozen and used for hydration / defibration treatment.

  The first organized vegetable protein and the second organized plant protein are 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 first structured vegetable protein and the second structured plant 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 hydrated and defibrated first structured vegetable protein preferably contains 0.1 to 6 mm, preferably 1 to 5 mm in thickness. It is preferable to contain 40% by mass or more, more preferably 50% by mass or more, as the first structured plant protein hydrated and defibrated. Moreover, it is preferable that the 1st organization vegetable protein hydrated and defibrated contains 5 mm or more in length, Preferably it is 10 mm or more. It is preferable to contain 40% by mass or more, more preferably 50% by mass or more, as the first structured plant protein hydrated and defibrated. By including the first organized vegetable protein in the range of these sizes, it is possible to achieve a texture that is close to that of natural meat that has a more preferred fiber texture, elasticity, and crunchiness of the simulated meat food. The upper limit of the length of the first structured vegetable protein that has been hydrated and defibrated is not particularly limited, and those up to about 100 mm may be used. The water content in the first structured vegetable protein hydrated and defibrated is preferably 55 to 75% by mass.

  The hydrated and defibrated second structured vegetable protein preferably contains 0.1 to 12 mm, preferably 2 to 10 mm in thickness. It is preferable to contain 40% by mass or more, more preferably 50% by mass or more, as the first structured plant protein hydrated and defibrated. In addition, the hydrated and defibrated second structured vegetable protein preferably contains 5 mm or longer, preferably 10 mm or longer. It is preferable to contain 40% by mass or more, more preferably 50% by mass or more, as the second structured plant protein hydrated / defibrated. By including the second textured vegetable protein in the range of these sizes, it is possible to achieve a texture that is close to natural meat with a more preferred fiber texture, elasticity, and crunchiness of the simulated meat food. The upper limit of the length of the second structured vegetable protein that has been hydrated and defibrated is not particularly limited, and those up to about 25 mm may be used. The water content in the hydrated and defibrated second structured vegetable protein is preferably 55 to 75% by mass.

  Any one or both of the first structured vegetable protein and the second structured 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 may be reddish and the other be whited. What is necessary is just to prepare in the same way also when imitating other natural meat.

2. The binder is not particularly limited as long as it can bind the first organized vegetable protein and the second organized plant protein 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.

  All or part of the fats and oils can be replaced with fats and oils substitute raw materials. Ingredients for replacing fats and oils include inulin cream obtained by heating and dissolving inulin in water. The inulin content in the inulin cream is not particularly limited, and can be, for example, 30 to 50% by mass. The fat and oil substitute raw material can be used in the same manner in the same amount as the fat and oil. According to the embodiment containing the above inulin, a low-fat and low-calorie simulated meat food can be produced.

  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.

3. A protein adhesion enzyme such as transglutaminase can be further added to the other raw material mixture. By blending the protein adhesion enzyme, the fibers of the first organized vegetable protein and the second organized plant protein, and the binding between these fibers and the binder are reinforced, and natural meat A texture like that is obtained, and the texture with a crunchy texture like natural meat is strengthened.

  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.

4). The mixing ratio of the first hydrated and defibrated first structured vegetable protein of the raw material mixture and the hydrated and defibrated second structured vegetable protein is not particularly limited, and the target pseudo It can be determined appropriately according to the properties of the meat. For example, hydrated and defibrated for the total amount of dry matter equivalent of hydrated and defibrated first structured vegetable protein and hydrated and defibrated second structured plant protein. The first structured vegetable protein is 10 to 90% by mass, more preferably 20 to 90% by mass, particularly preferably 40 to 80% by mass in terms of dry matter, and the hydrated and defibrated second tissue. The plant protein protein is 90 to 10% by mass, more preferably 80 to 10% by mass, particularly preferably 60 to 20% by mass in terms of the balance, that is, in terms of dry matter. By using two types of organized plant protein in combination, a texture close to natural meat can be obtained when chewed, and an artificial meat food close to natural meat is provided. In particular, even when processed into a relatively large shape such as steak meat, cutlet meat, stewed meat, etc., a unique effect that is not found in the past can be obtained, such that a texture close to natural meat can be obtained. Especially when the hydrated and defibrated first structured vegetable protein is 10% by mass or more, the artificial meat food has a particularly preferred texture with a natural meat-like fiber feeling and elasticity and unevenness. (Rubber-like unnatural elasticity is not felt) In particular, when the hydrated and defibrated first structured vegetable protein is 90% by mass or less, the simulated meat food has good crispness, a non-uniform and natural favorable texture (paper It does not result in a texture that is unnatural and hard to bite).

  When producing simulated meat foods to be processed into relatively large shapes such as steak meat, cutlet meat, stewed meat, etc., drying the first organized vegetable protein and the second organized vegetable protein The former is preferably 40 to 80% by mass in terms of dry matter, and the latter is preferably 60 to 20% by mass with respect to the total amount in terms of product.

  The raw material mixture is a mixture of a hydrated and defibrated first structured vegetable protein and a hydrated and defibrated second structured vegetable protein (vegetable protein mixture) on a wet mass basis. It is preferable to contain 50-80 mass%.

  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. The raw material mixture can contain a total of 20 to 50% by mass of a binder in the form of a paste, emulsion, gel or the like combined with water, fats and oils, etc. on a wet mass basis. When the binder is added in the form of a paste, the raw material mixture preferably contains 20 to 50% by mass of the paste on a wet mass basis. 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 on a wet mass basis. 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 based on the wet mass. 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 composed of the hydrated and defibrated first and second organized vegetable protein fibers and fibers, and these fibers. The enzyme only needs to be contained in an effective amount that promotes binding with the adhesive. 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.

5. 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 state where it is sealed in a mold for molding or a container such as a retort pouch or casing. 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.

6). 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 a steak meat or cutlet meat having a thickness of about 15 mm or more, or a stewed meat shape such as curry or stew having a side length of about 15 mm or more, fried chicken, Even when processed and cooked for chicken nuggets, yakitori, beef jerky, ham, sausage, Frankfurt, salami sausage, hamburger, meatballs, etc., it can give a texture close to natural meat. The above-mentioned various processed meat products can also be prepared by hardening a pseudo meat food into a minced form.

  By immersing the simulated meat food of the present invention in a brown colored liquid containing soy sauce, mirin, sugar, caramel pigment, and the like, and then baking it, a food having a brown roast beef appearance can be obtained.

Example 1-1
(Manufacture of a dry vegetable protein by an extruder process) The organized vegetable protein containing a soybean protein and starch was manufactured by the extruder process. A raw material mixture having two types of blends A1 and A2 shown in the following table was prepared.

  Using a biaxial extruder (L / D = 15, D = 46 mm), the raw material mixture A1 or A2 was fed with a raw material feed amount of 30 Kg / Hr, 30% water, barrel heating at 150 ° C., and a screw rotation speed of 200 R.M. P. M.M. Extrusion from a 3 × 15 mm opening attached to the tip of the biaxial extruder and a slit die having a thickness of 10 mm in the raw material flow direction and a forming guide connected to the die (12 mm × 17 mm, thickness 10 mm) Then, it was stretched, cut to a length of about 60 mm and dried. The cross section exhibited a porous structure expanded to about 12 mm × (20 to 25) mm.

  The organized plant proteins produced from the raw material mixtures A1 and A2 by the above procedure correspond to the “first organized plant protein” and the “second organized plant protein”, respectively.

(Hydrated and fibrillated first organized vegetable protein)
The first organized vegetable protein (produced from the raw material mixture A1) 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 first organized vegetable protein after hot water dehydration can be split into fibers along the extrusion direction in the biaxial extruder treatment. 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 0.1-6 mm. The fiber was defibrated so as to include 60% by mass of the material having a length of about 10 mm or more.

(Hydrated and fibrillated second organized vegetable protein)
The second structured vegetable protein (produced from the raw material mixture A2) was reconstituted in boiling water for 20 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 second structured vegetable protein after hot water dehydration can be split into fibers along the extrusion direction in the biaxial extruder treatment. This dehydrated product is reversely rotated by the blade of a food cutter (manufactured by Nippon Cooking Machine Co., Ltd., FD-21), crushed with a blunt blade, and contains 50% by mass or more having a thickness of about 2 to 10 mm. The fiber was fibrillated so as to contain 50% by mass of a material having a length of about 5 to 25 mm.

(Binder)
Inulin (oil / fat substitute raw material: raw material name FF / manufactured by Fuji Nippon Seika Co., Ltd.) 80 parts by mass and water 120 parts by mass are mixed, heated to dissolve, cooled and 40% by mass inulin cream (fat / fat substitute raw material) 200 parts by mass It was created.

  Powdered soybean protein (raw material name: Fujipro F / manufactured by Fuji Protein Technology) 300 parts by weight of water, 200 parts by weight of the above inulin cream, 14 parts by weight of vegetable oil and fat, 5 parts by weight of caramel, 44.7 parts by weight of seasoning And 2.1 parts by mass of flavor were added and stirred for 2 minutes with a vertical mixer to form a paste.

(Preparation of simulated meat food)
42.0 parts by mass of the first structured vegetable protein hydrated / defibrated and 18.0 parts by mass of the second structured vegetable protein hydrated / defibrated were mixed ( The resulting mixture is hereinafter referred to as “vegetable protein mixture”).

  At this time, the former 70.0 mass with respect to the dry substance conversion total amount of the hydrated / defibrated first structured vegetable protein and the hydrated / defibrated second structured plant protein. % And the latter 30.0% by mass (both in terms of dry matter). To the vegetable protein mixture, 40.0 parts by mass of the binder powdery soybean protein paste 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.

Examples 1-2 to 1-9, Comparative Examples 1-2
Each use ratio (mass% in terms of dry matter) of the hydrated and defibrated first structured vegetable protein and the hydrated and defibrated second structured plant protein with respect to the dry matter equivalent total amount Was changed as shown in the following table in the same manner as in Example 1-1 to prepare a simulated meat food.

Each simulated meat food from the standing retort pouch is about 1500 g of block meat, cut into steak meat with a thickness of about 15 mm and a surface area of 70 cm ² , and baked in a frying pan. The texture was evaluated. The evaluation results of the texture are shown in Table 2.

  A photograph of the appearance of the simulated meat food of Example 1-1 is shown in FIG. FIG. 1A shows a state of a block meat-like lump, FIG. 1B shows a steak meat-like slice piece, and FIG. 1C shows a state where the slice piece is baked.

Example 2: When powdered soy protein and a thermoreversible gel are used as a binder (binder)
A powdery soy protein paste similar to Example 1-1 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)
60.0 parts by mass of vegetable protein mixture obtained in the same manner as in Example 1-1 (first structured plant protein hydrated / defibrated: second structured plant hydrated / defibrated) The powdered soybean protein paste (34.0 parts by mass) and the gel (6.0 parts by mass) were added to the protein protein (70:30 (dry matter equivalent mass ratio)). A simulated meat food was prepared in the same manner.

(Evaluation)
A retort curry was cooked using what was diced into a size of 20 × 20 × 20 mm as an ingredient. When the retort curry was eaten, the ingredients had good fiber looseness and elasticity, and the beef-like texture was favorable. Moreover, the curry taste soaked uniformly into the ingredients and the flavor was good.

Example 3: When using a binder and fat as an emulsion (Preparation 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)
60.0 parts by mass of vegetable protein mixture obtained in the same manner as in Example 1-1 (first structured plant protein hydrated / defibrated: second structured plant hydrated / defibrated) To the protein protein = 70: 30 (mass ratio in terms of dry matter)), 30.0 parts by mass of the powdered soybean protein paste of Example 1 and 10.0 parts by mass of the O / W emulsion were added. A simulated meat food was prepared in the same manner as in Example 1-1.

(Evaluation)
When the prepared simulated meat food is cut into a steak with a thickness of 15 mm and a surface area of about 70 cm ² and baked with a frying pan, it has a feeling of fiber and elasticity, has a good juicy feeling, and has a preferred texture like beef. there were.

Example 4: Addition of transglutaminase 60.0 parts by mass of vegetable protein mixture obtained in the same manner as in Example 1-1 (first structured vegetable protein hydrated / defibrated: hydrated / defibrated Second structured vegetable protein = 70: 30 (mass ratio in terms of dry matter)) and 39.8 parts by weight of the powdered soybean protein paste of Example 1, and transglutaminase (raw material name: Activa TG-AK) / Ajinomoto Co.) 0.2 parts by mass was added and mixed for 6 minutes with a vertical mixer, and the mixture was filled in 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.

(Evaluation)
When the prepared simulated meat food is cut into a steak with a thickness of about 15 mm and a surface area of about 70 cm ² and baked in a frying pan, it has a good texture and a chewy texture with a favorable texture like beef. there were.

Example 5: Roast beef type (red inside, brown outside)
(Binder)
Powdered soybean protein (raw material name: Fujipro F / manufactured by Fuji Protein Technology) is added with 190 parts by weight of water, red yeast rice pigment (raw material name: Sun Red MA), 18.0 parts by weight, and 2.0 parts by weight of flavor. The mixture was stirred for 2 minutes with a vertical mixer to make a paste.

(Preparation of simulated meat food)
60.0 parts by mass of vegetable protein mixture obtained in the same manner as in Example 1-1 (first structured plant protein hydrated / defibrated: second structured plant hydrated / defibrated) Add 36.0 parts by weight of the powdered soy protein paste and 4.0 parts by weight of the seasoning to the protein protein = 80:20 (dry matter equivalent weight ratio) and mix for 6 minutes with a vertical mixer. The mixture was filled into 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 red fake meat food.

  The simulated meat food is immersed for 30 minutes in a brown colored liquid in which 50.0 parts by weight of soy sauce, 10.0 parts by weight of mirin, 0.5 parts by weight of sugar, and 0.5 parts by weight of caramel pigment are mixed and baked in a frying pan. A food product having a roast beef appearance with a brown surface was obtained.

(Evaluation)
When the food having the appearance of the prepared roast beef was cut into thin slices having a thickness of about 3 mm and eaten, it had a preferable texture and flavor like roast beef.
The photograph of the external appearance of the prepared roast beef-like food is shown to FIG.

Comparative Example 3: When plant protein that has not been defibrated is used (the first and second organized plant proteins are used to reproduce the invention described in Patent Document 1)
(Hydrated organized vegetable protein)
In the same manner as in Example 1-1, the raw material mixture A1 extruded from the die of the biaxial extruder and cut was shortly reconstituted with hot water, dehydrated, and the columnar first organized vegetable tank White C1 (not defibrated) was obtained. The first structured vegetable protein C1 after dehydration was about 15 to 20 mm in thickness and about 10 to 30 mm in length.

  Further, in the same manner as in Example 1-1, the material mixture A2 extruded from the die of the biaxial extruder and cut, the one having a short length is reconstituted with hot water, dehydrated, and a cylindrical second structured plant. Sex protein C2 (non-defibrated) was obtained. The second structured vegetable protein C2 after dehydration was about 15 to 20 mm in thickness and about 10 to 30 mm in length.

  Separately, commercially available granular vegetable protein (raw material name: Apex 600 / manufactured by Fuji Protein Technology, soy protein granular vegetable protein standardized by “Japanese Agricultural Standards for Vegetable Protein”. Product made by organizing and drying white raw materials with an extruder. White, granular with a particle size of 1-5 mm) is reconstituted in boiling water for 3 minutes and dehydrated with a centrifugal dehydrator to give a granular vegetable protein D Obtained. The granular vegetable protein D after dehydration had a particle size of about 1 to 5 mm.

(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 of a product having a thickness of about 0.7 to 1 mm and 80% by mass of a product having a length of about 10 mm or more.

(Binder)
Obtained in the same manner as in Example 1-1.

(Preparation of simulated meat food)
The first organized vegetable protein C1: 70 parts by mass, the second organized vegetable protein C2: 30 parts by mass, the granular vegetable protein D: 18.3 parts by mass, and the fibrous plant Protein: 15.2 parts by mass was mixed, and 36.0 parts by mass of the above-mentioned binder was added thereto, 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.

(Evaluation)
As for the appearance of the prepared simulated meat food of Comparative Example 3, the white portion of the organized vegetable protein is present in a relatively large mass in the red fibrous vegetable protein, and the natural beef marbled meat and Had a different appearance.

  A retort curry was cooked in the same manner as in Example 2 using the meat product of Comparative Example 3 that had been diced into a size of 20 × 20 × 20 mm. The texture was evaluated by eating retort curry. When the ingredients of the simulated meat food of Comparative Example 3 were eaten, lumps were felt, the fiber looseness was poor, and it was not preferable as a beef-like texture. Moreover, it was felt that the taste of curry was not sufficiently absorbed into the lump portion.

Claims (10)

Hydrating the first organized vegetable protein, which is organized by treatment with an extruder, and contains vegetable protein and 0.17 to 0.76 parts by mass of starch per 1 part by mass of the vegetable protein. Hydrated and defibrated first organized vegetable protein obtained by defibration,
Hydrating the second structured vegetable protein, which is organized by treatment with an extruder, containing vegetable protein and 0.03 to 0.15 parts by mass of starch per 1 part by mass of the vegetable protein. Hydrated and defibrated second structured plant protein obtained by defibration,
A method for producing a simulated meat food, comprising heating and solidifying a raw material mixture containing a binder.   The hydrated and defibrated first vegetative protein hydrated and hydrated and defibrated for the total amount of dry matter equivalent of the hydrated and defibrated second structured vegetable protein. The method according to claim 1, wherein 1 organized plant protein is 20 to 90% by mass in terms of dry matter.   The hydrated and defibrated first structured vegetable protein includes those having a thickness of 0.1 to 6 mm, and the hydrated and defibrated second structured plant protein has a thickness of 0.1. 3. The method of claim 1 or 2 comprising ˜12 mm.   A hydrated and defibrated first structured vegetable protein containing 5 mm or more in length, and a hydrated and defibrated second structured vegetable protein having a length of 5 mm or more The method of any one of claims 1 to 3, comprising.   The method according to any one of claims 1 to 4, wherein the vegetable protein contained in the first organized vegetable protein and the second organized plant protein is 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. Water obtained by hydrating and defibrating a structured first structured vegetable protein containing a vegetable protein and 0.17 to 0.76 parts by mass of starch per 1 part by mass of the vegetable protein The first organized plant protein that has been summed and defibrated,
Water obtained by hydrating and defibrating a structured second structured vegetable protein containing vegetable protein and 0.03 to 0.15 parts by mass of starch per 1 part by mass of the vegetable protein The second organized plant protein that has been summed and defibrated;
A simulated meat food comprising a binder in a mixed state and integrated by coagulation.

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