JP2013034417A - Processed meat food or processed meat-like food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To enhance the texture of processed meat food or processed meat-like food compared with when conventional tissue-like soybean protein materials are used.SOLUTION: A tissue-like soybean protein material containing 0.5 to 10 wt% reducing sugar is used and mixed with a raw binding material after being soaked in water. The dough obtained is molded and heated to provide a new processed meat food or processed meat-like food that has the graininess of ground meat and a sense of looseness and disappearance when chewed, which are characteristics of meat. Preferably, both granular and flat tissue-like soybean protein materials are combined, and at least one of the materials contains reducing sugar.

Description

  The present invention relates to livestock meat processed food or livestock meat-like processed food. Specifically, the present invention relates to processed meat foods or processed meat-like foods using a structured soy protein material containing reducing sugar, and methods for producing them.

  In recent years, the social situation surrounding livestock meat materials has become severe, and plant proteins such as soybean protein have been increasingly used as an alternative raw material or an extender for livestock meat. Above all, textured soy protein materials, which are organized using defatted soybeans and powdered soy protein materials as raw materials, are used in a variety of applications. For processed meat products such as hamburgers and meatballs, A flat textured soy protein is used. This textured soy protein is mainly in the form of a puffed puff, and is mainly used to give a ground meat-like texture.

  On the other hand, the texture of the textured soy protein material is that the looseness and disappearance during chewing are inferior to ground meat. Therefore, even if it has a shape that is relatively close to the ground meat and feels like a grain, if the blending ratio in processed food is large, the appearance will be very close to that of livestock meat food, but it will loosen when chewing. The feeling of disappearance is impaired, and unnatural mouth remains and it becomes difficult to loosen.

  In addition, as typical shapes of the textured soybean protein material, there are a granule type having a grain shape and a flake type having a flat shape. As a granule type, it has an excellent feeling of meat, but it has a chewing feeling that is too strong compared to actual minced meat, and tends to have a tendency to loosen and melt in the mouth. On the other hand, the flake type does not have a feeling of grain or chewing, so it is relatively familiar to livestock, but it tends to loosen and melt in the mouth compared to livestock.

Conventionally, various studies have been made on improving texture of textured soybean protein materials. For example, as in Patent Document 1, it is known to add a calcium salt at the time of organization to obtain a textured soy protein material that is hard, rich in elasticity, and chewy. Further, as in Patent Document 2, it is known that by adding citric acid at the time of organization, a flavor improving effect can be obtained, and a textured soybean protein material having a hard chewable texture can be obtained. It has been. Any textured soy protein material is a method for obtaining a hard and firm chewy texture, and it is not intended to improve the texture that is difficult to loosen and remains in the mouth.
Thus, in the texture improving method for textured soy protein material obtained so far, to obtain a textured soy protein material that has an appropriate chewing texture and is easy to loosen and has a mouthfeel that is good for melting. Not reached.

On the other hand, Patent Document 3 discloses a method of causing a Maillard reaction and coloring by adding reducing sugar to a structured soy protein material. However, the texture improvement of livestock meat processed food using the structured soy protein material is disclosed. It has not yet been effective.

Japanese Patent Laid-Open No. 06-165644 JP-A-56-58460 W02008 / 036905 Brochure

In this way, in processed meat products or processed meat-like processed foods that use a large amount of granular or ground-like textured soy protein, foods that have a graininess of ground meat and a looseness and disappearance when meat is chewed. It was difficult to reproduce the feeling.
In view of this situation, the present invention has an object to improve the texture of processed meat foods or processed meat-like foods mainly composed of meat compared to the case of using a conventional textured soy protein material.

In view of the above-mentioned problems, the present inventors add a textured soy protein material containing a certain amount of reducing sugar to a processed processed meat-like food or a processed meat-like food, so that it is easily loosened while having an appropriate chewing response. The present inventors have found that processed meat products and processed meat-like processed foods having a mouth-watering texture can be obtained. Further, the present inventors have found that the quality is further improved by combining a grain-shaped textured soy protein material and a flat-shaped (flake type) textured soy protein material, and completed the present invention.
That is, the present invention is (1) a processed meat food or processed meat-like food characterized by using a textured soy protein material containing 0.5 to 10% by weight of reducing sugar.
(2) The structured soy protein material is a combination of a flat shaped structured soy protein material and a grain shaped structured soy protein material, and at least one of the structured soy protein materials contains reducing sugar. The livestock meat processed food or livestock meat processed food according to (1), which is included.
(3) The meat processed food or the meat-like processed food according to (2), wherein the textured soybean protein material having a flat shape has a major axis of 7 to 20 mm and a thickness of 1 to 5 mm.
(4) Livestock processed food or livestock meat-like processed food according to (2), wherein the textured soy protein material having a grain shape has a minor axis of 1 to 8 mm and a major axis of 3 to 15 mm.
(5) The livestock meat processed food or livestock meat processed food according to (2), wherein the structured soy protein material having a grain shape contains a reducing sugar.
(6) Processed livestock meat or livestock meat characterized by refining a structured soy protein material containing 0.5 to 10% by weight of reducing sugar, mixing with a binding material, and shaping and heating the resulting dough A method for manufacturing processed foods.
(7) The production method according to (6), wherein at least one selected from a powdery soy protein material or livestock meat is used as a binding material.
(8) The production method according to (6), wherein egg white is further mixed as a binding raw material.
It is.

  According to the present invention, in processed meat foods mainly composed of meat, the texture is improved compared to the case where a conventional textured soy protein material is used, or the use of meat is reduced without impairing the texture. Is possible. Furthermore, it is possible to reproduce a texture equivalent to meat in a livestock meat-like processed food that uses little or no meat. More specifically, a so-called meatless hamburger-like food or meatball-like food can be imparted with a texture comparable to that of livestock meat.

(Livestock processed food or processed meat-like food)
In the present invention, the processed meat and processed meat-like food are distinguished as follows. That is, in the present invention, in the raw material, "the use amount of livestock meat is 30% by weight or more in the processed food" as the processed meat food,
“Meat consumption is less than 30% by weight of processed food” shall be processed meat-like processed food.
Although the amount of livestock meat used is 0% by weight, it is called a meatless livestock meat-like processed food, which is also included in the livestock meat-like processed food of the present invention. Livestock meat can be used alone or in combination, such as cattle, pigs, chickens, horses, sheep, deer, foxes, turkeys, eagle birds, and whales, but it is cloven-hoofed and has a large supply as livestock Therefore, cows and pigs are most preferable. The amount of livestock meat used may be appropriately determined according to the quality and concept required for the product. For example, if meatless food is used, livestock meat is not used at all.

  Processed livestock meat or livestock meat-like processed foods are generally prepared by mixing raw materials mainly composed of binding materials with a kneader such as a mixer or silent cutter, and molding the dough into an appropriate size and shape. Heated by steaming, frying, baking, etc., and obtained by heat setting. The obtained food can be refrigerated or frozen for distribution, and consumers can cook directly, such as microwave oven, stew, fry, baking, etc., or a retailer or restaurant can cook indirectly and eat To be served.

  Specific examples of processed meat-like foods include hamburger, patties, meatballs, nuggets, tsukune, ham, sausage, dumplings, sweet potatoes, meat buns, and the like. The “processed food” of the present invention does not include foods such as steak, fried chicken and pork cutlet that have been heat-treated without breaking the meat tissue itself.

  In the case of processed meat foods containing 30% by weight or more of livestock meat, in the present invention, a structured soy protein material containing 0.5 to 10% by weight of reducing sugar is used, preferably at least one of the structured soy protein materials. Contains a reducing sugar, a textured soybean protein material having a flat shape with a major axis of 7 to 20 mm and a thickness of 1 to 5 mm, and a grain-shaped structured soybean with a minor axis of 1 to 8 mm and a major axis of 3 to 15 mm By using a combination of protein materials and replacing it with livestock meat, it has a moderate chewing response, but it is easy to loosen and maintains a good mouthfeel, reducing the amount of livestock used and reducing costs. Down, and in some cases, the texture can be imparted with livestock meat to improve quality.

  In the case of processed meat-like processed foods with a meat content of less than 30% by weight, in the present invention, the structured soy protein material containing 0.5 to 10% by weight of reducing sugar, preferably at least one of the structured soy protein materials is reduced. A structured soy protein material having a flat shape with a major axis of 7 to 20 mm and a thickness of 1 to 5 mm, and a grain-shaped structured soy protein material with a minor axis of 1 to 8 mm and a major axis of 3 to 15 mm. By using as a main raw material in combination, it is easier to loosen than a conventional similar product, a mouth-watering texture is imparted, and a texture equivalent to a meat-based processed meat food can be imparted.

(Textured soy protein material containing reducing sugar)
The greatest feature of the present invention is to use a textured soybean protein material containing 0.5 to 10% by weight of reducing sugar. Textured soy protein is generally hydrolyzed into soy protein raw materials such as isolated soy protein, concentrated soy protein, and defatted soy beans, and heat treated under pressure using an extruder (extrusion molding machine). It is extruded through a die (die) provided at the tip of the swell to expand the structure to a desired extent, and then manufactured through chopping, drying / cooling, and sizing steps. The textured soy protein material of the present invention has both a unique effect that is easy to loosen and hardly remains in the mouth, and a flavor improving effect by adding 0.5 to 10% by weight of reducing sugar to the raw material. The pressure heat treatment can be performed according to a known method using a known extruder. It is preferable to use an extruder having two or more axes that are strong in kneading and easy to stably organize. The conditions at the time of supplying the raw material of the textured soybean protein material to the extruder and extruding from the die under pressure and heating while adding water can be appropriately selected and adjusted based on known conditions.

  The shape of the textured soy protein material used in the present invention is a combination of a flat textured soy protein material and a grain-shaped textured soy protein material, and at least one of the textured soy protein materials is reduced. Contains sugar. By using textured soy protein materials with different shapes, it gives a bite-like bite, and reproduces a more complex texture of meat that combines the fleshiness of the meat with the bite and bitterness. Can do. The size of each textured soy protein material is not particularly limited. For example, a flat textured soy protein material may have a major axis of 7 to 20 mm and a thickness of 1 to 5 mm. More preferably, the major axis is 10 to 15 mm and the thickness is 2 to 4 mm. The grain-shaped textured soybean protein material preferably has a minor axis of 1 to 8 mm and a major axis of 3 to 15 mm, more preferably a minor axis of 2 to 4 mm and a major axis of 5 to 10 mm.

  It is important that at least one of the flat-shaped textured soy protein material and the grain-shaped textured soy protein material contains reducing sugar, and the effect can be obtained even if both contain reducing sugar. Can do. Among these, when reducing sugar is added to the grain-shaped textured soybean protein material, a better texture can be obtained. When the reducing sugar is added to the grain-shaped textured soy protein material, the mixing ratio of the flat-shaped textured soy protein material to the grain-shaped textured soy protein material is preferably 1: 0.5 to 2.5. ~ 2 is more preferred. When reducing sugar is added to the flat textured soybean protein material, the ratio is preferably 1: 0.5 to 2.3, more preferably 1: 1 to 1.8. When reducing sugar is added to both the flat and grain shaped textured soybean protein material, the ratio is preferably 1: 0.5 to 2, and more preferably 1: 1 to 1.5.

(Reducing sugar)
As the reducing sugar used in the textured soybean protein material of the present invention, a reducing sugar can be widely used. Specifically, monosaccharides such as glucose, fructose, mannose, arabinose, fucose, xylose, ribose, disaccharides such as maltose, lactose, cellobiose, trimonosaccharides such as maltotriose, and other reducing oligosaccharides Can be used. In addition, extracts containing abundant reducing sugar can also be used as extracts of vegetables and grains such as mirins, sake, fruit juice, and wort. The reducing sugar is required to be contained in an amount of 0.5% by weight or more, and preferably 1% by weight or more, based on the dry amount of the textured soybean protein material in at least one shape. The upper limit is 10% by weight or less, preferably 5% by weight or less. If it is less than 0.5% by weight, the desired effect may not be obtained, and if it exceeds 10% by weight, strong browning or unnecessary sweetness may be exhibited.

(Dough and binding material)
When preparing processed meat products or processed meat-like foods, first, a structured soy protein material that contains reducing sugar is added to the structured soy protein material that does not contain reducing sugar, if necessary, and the raw materials are joined together. It is necessary to prepare the dough with the binder material added. Processed livestock products and processed meat-like foods typically have different dough binding materials, but in general, processed meat products knead the raw meat materials such as ground meat as the binding materials to prepare livestock dough, while In such processed foods, for example, a soybean protein dough can be prepared by adding water or further fats and oils to a powdered soybean protein raw material and kneading.

(Powdered soy protein material)
The powdered soy protein material used in the present invention is preferably defatted soymilk powder having a protein content of 60% by weight or more obtained from defatted soybeans, concentrated soy protein or separated soy protein, and the protein content is 85% by weight or more. The isolated soybean protein is more preferable.
In livestock meat-like processed foods, when used as a dough binding material, a dough is prepared by kneading a powdered soy protein material together with water and further fats and oils. In this case, it is preferable to use 1 to 15% by weight of the powdered soy protein material in the dough. The powdered soy protein material can be used as a meat quality improver in processed meat foods. In this case as well, it is preferable to use 1 to 15% by weight of the powdered soy protein material in the raw material.

(Egg white)
Furthermore, egg white can be used as a binding raw material in the processed meat or processed meat-like food of the present invention. Egg white can be selected from raw egg white, frozen egg white, and dried egg white. Particularly in processed meat-like processed food, it is preferable to add it when the binding force of the dough after heating tends to be weak and the shape retention tends to decrease. Egg white is preferably added in a dry weight of 0.1 to 5% by weight, particularly preferably 0.2 to 3% by weight.

(Sub-material)
In the dough, as a secondary material other than the above-mentioned binding materials and structured soy protein, in addition to the materials that make up the dough skeleton such as water, fats and oils, sugars, seasonings, carrots, burdock, sesame, onions, etc. Solid ingredients to be dispersed in dough such as vegetables, seaweed such as seaweed, hijiki, etc. can be added.

(Manufacturing method of livestock meat processed food or livestock meat processed food)
Next, the manufacturing method of the livestock meat or livestock meat-like processed food of this invention is demonstrated. The method for producing processed meat or processed meat-like food of the present invention essentially comprises a textured soy protein material containing 0.5 to 10% by weight of the reducing sugar described above, preferably at least one of which contains a reducing sugar. A combination of a textured soy protein material and a grain-shaped textured soy protein material is used. Since these textured soy protein materials are usually dried, in that case, water is first absorbed and "water reconstitution" is performed to soften the tissue. Next, the dough is mixed with the binding raw material to obtain the dough, but it may be a livestock dough using livestock meat as the binding raw material, or a soy protein dough obtained by kneading water or fats and oils with powdered soy protein as the binding raw material Good. Which dough is prepared can be appropriately selected by those skilled in the art depending on the amount of livestock used. Next, after preparing these materials by kneading these raw materials as follows, the dough is formed into a desired shape and subjected to heat treatment. In the case of processed meat food, it is appropriate that the textured soy protein material is added to the dough in an amount of 0.5 to 10% by weight, preferably 2 to 7% by weight. In the case of livestock meat-like processed foods, it is appropriate to add 2 to 15% by weight, preferably 4 to 10% by weight, in the dough. However, this range may increase or decrease depending on the intended food. In particular, when reducing grain is included in both grain-shaped and flat-shaped textured soy protein material, the textured soy protein material is added to processed livestock meat at 0.5 to 13% by weight, preferably 2 to 9% by weight. In addition, it is appropriate that 2 to 16% by weight, preferably 4 to 12% by weight of the dough is added to the processed meat-like processed food.

(Kneading / Molding)
The raw material is uniformly kneaded with a kneader such as a silent cutter. Furthermore, the dough is prepared by adding sub-materials such as the hydrated textured soy protein material of the present invention and the textured textured soy protein material of the conventional texture to obtain a molded product molded into a desired size and shape with a molding machine. . This is then subjected to a heating step.

(Heating process)
As the heating means in the present invention, firing heating, steaming heating, boil heating, fly heating, electromagnetic wave heating and the like can be used in appropriate combination. As a result, the formed dough is heated and solidified, and the shape is stabilized.

  The product obtained as described above can be provided in the form of processed meat products such as banburg and meatballs.

  Hereinafter, the embodiment of the present invention will be described more specifically by way of examples. Unless otherwise specified, “%” and “parts” mean “% by weight” and “parts by weight”.

(Production Example 1) Production of grain-shaped textured soybean protein material containing reducing sugar
100 parts by weight of defatted soybeans defatted with n-hexane, 2 parts by weight of brewed seasoning mirin type (reducing sugar content 27.1% by weight, the same shall apply hereinafter), 1.5 parts by weight of glucose and 40 parts of water are fed to the extruder and heated. Then, pressurization treatment was performed to organize. In addition, Kowa Kogyo Co., Ltd. twin screw extruder is used as the extruder, the diameter of the die used is 2.5mm x 10 holes, the processing amount is powder raw material flow rate 30kg / h, screw rotation speed 200rpm, barrel inlet side temperature Pressure treatment was performed under the conditions of 80 ° C., central portion 120 ° C., outlet side 150 ° C.
The obtained protein structure is cut with a cutter immediately after the die exit so as to have a length of about 5 mm, dried with hot air at 80 ° C. so as to have a moisture content of 8% by weight, and contains reducing sugar. The grain shape textured soybean protein material was used. Regarding the diameter, the minor axis was about 2 to 4 mm and the major axis was 5 to 10 mm.
In addition, as a flat-shaped textured soybean protein material that does not contain reducing sugar, “New Fujinic 50” (manufactured by Fuji Oil Co., Ltd., approximately 5 mm long diameter × 3 mm short diameter × 2 mm thickness) is used as the isolated soy protein. “New Fuji Pro SE” (Fuji Oil Co., Ltd.) was used.

(Production Example 2) Production of flat shaped textured soybean protein material containing reducing sugar
To 100 parts by weight of defatted soybeans defatted with n-hexane, 2 parts by weight of brewed seasoning mirin type, 1.5 parts by weight of glucose, and 40 parts of water were supplied to an extruder and heated and pressurized to form an organization. The extruder is Kowa Kogyo Co., Ltd. twin screw extruder, the diameter of the die used is 5.0mm x 1 hole, the processing amount is powder raw material flow rate 30kg / h, screw rotation speed 200rpm, barrel inlet side temperature 80 ° C , Used in the condition of 120 ° C. in the center and 150 ° C. on the outlet side. The obtained protein structure is cut with a cutter immediately after the die exit so that the length is about 15 mm, and further pulverized by a pulverizer so as to have a flat shape with a major axis of 10 to 15 mm and a thickness of 2 to 4 mm. Then, it was dried with hot air at 80 ° C. so as to have a moisture content of 8% by weight in a dryer, and a flat textured soybean protein material containing reducing sugar was obtained.
In addition, as a grain-shaped textured soybean protein material that does not contain reducing sugar, “New Fujinic 59” (manufactured by Fuji Oil Co., Ltd., approximately 4 to 5 mm in diameter) is used, and as a separated soybean protein, “New Fuji Pro SE” is used. (Fuji Oil Co., Ltd.) was used.

(Example 1) Meatball-like food (meatless)
First, 3 parts of separated soy protein as powdered soy protein, 2 parts of dried egg white, 4 parts of rapeseed oil as liquid oil, and 12 parts of water are put into a silent cutter, and kneaded at about 25 ° C. The soybean protein dough was prepared by emulsification. Next, 8 parts of water was added to 4 parts of grain-shaped textured soy protein material containing reducing sugar, and water was reconstituted, and 12 parts of water was added to 4 parts of “New Fujinic 50”. After adding the ingredients, 20 parts of onion, 4 parts of cabbage, 14 parts of seasoning, 8 parts of solid vegetable oil and fat, and 3 parts of starch were added and mixed to obtain a dough.
After forming the dough into a 28 mm diameter sphere (25 g) with a molding machine, steaming and heating (85-95 ° C) for 8 minutes, air cooling, quick freezing at -35 ° C, meatball-like food that does not use livestock meat (Test 1 in Table 1) was obtained. Next, as shown in Tests 2 and 3 in Table 1, meatball-like foods were obtained in the same manner with various addition amounts of the structured soy protein material of the present invention varied.
The foods of Tests 1 to 3 obtained as described above were evaluated for loosening, melting in the mouth, and feeling of grain. The results are shown in Table 1.

(Table 1) Recipe and quality evaluation results

In Test Example 1, although it is a meatless food that does not use any livestock meat, in addition to the ground meat-like texture, it is well-disintegrated and melted in the mouth, and has a texture that is completely comparable to the meatballs of livestock meat. Had. On the other hand, in Comparative Test Example 1 in which the grain-shaped textured soybean protein material containing reducing sugar is not blended, although there is a chewing response, there is no feeling of loosening or melting in the mouth, and there is a feeling of mouthfeel when chewing. It was a feeling.
As Test Example 2 and Test Example 3 in which the amount of the grain-shaped textured soybean protein material containing reducing sugar was greater than Test Example 1, the graininess tended to become weaker.

(Example 2)
As shown in Table 2, a meatball-like food was prepared in the same manner as in Test Example 1 of Example 1 except that the amount of the structured soy protein was changed and the water was adjusted.

(Table 2) Recipe and quality evaluation results

  Test Example 4 in which the amount of addition of the flat textured soybean protein without adding New Fujinic 50 is small is a food that is slightly lacking in texture and chewing response in the combination of loosening, mouth melting feeling, grain feeling and chewing response. It became a feeling. In Test Example 5 in which the amount of New Fujinic 50 added was less than Test Example 1, the feel of grain was improved compared to Test Example 4, but the biting response was slightly insufficient, and Test Example 1 with an additional amount added was balanced in all cases. It was a good high score. On the other hand, in Test Example 6 in which the amount of New Fujinic 50 added was large, the texture was slightly poor and the mouth feels slightly melted.

(Example 3)
As shown in Table 3, the amount of dried egg white was changed, and the meatball-like food was adjusted in the same manner as in Test Example 1 of Example 1.

(Table 3) Recipe and quality evaluation results

  In any case, the texture was good in terms of loosening, melting in the mouth and feeling of flesh. Among them, the hardness in Test Example 7 in which dry egg white was not added was slightly weakened, and the texture in Test Example 8 was weaker than that in Test Example 1 although it was apt to be harder than in Test Example 7. In addition, Test Example 9 had a firm texture compared to the other test sections.

(Example 4) In a hamburger mixer combined with beef, pork and chicken, 2 parts of separated soy protein, 19 parts of water, φ 6 mm beef brisket, pork Ude, chicken fillet total 50 parts, φ about 3 mm pork back 6 parts of fat was mixed. In Test Example 10, 6 parts of grain-shaped textured soy protein material containing reducing sugar was added back with 12 parts of water. In Test Example 11, 4 parts of grain-shaped textured soy protein material containing reducing sugar, New Fujinic Two parts of 50 were added and they were returned with 12 parts of water. Furthermore, 2 parts of seasoning, 20 parts of onion, and 4 parts of bread crumbs were added to each to obtain 100 parts of hamburger dough. The dough was formed into a hamburger shape having a weight of 70 g by a molding machine, and then heated and steamed (210 ° C., 7 minutes), air-cooled, and rapidly frozen.
In Comparative Test Example 2, “New Fujinic BSN” was used as a grain-shaped textured soy protein material containing no reducing sugar instead of the grain-shaped textured soy protein material containing reducing sugar. In Comparative Test Example 3, “New Fujinic 50” was used as a flat shaped textured soybean protein material containing no reducing sugar. Table 4 shows the composition of the inner material and the results.

(Table 4) Recipe and quality evaluation results

As described above, in Test Example 10 using the grain-shaped textured soy protein containing the reducing sugar of the present invention, it is loosened, a mouth-melting feeling is imparted and a grain feeling is relatively imparted, and further, New Fujinic 50 is combined. In Test Example 11, a feeling of flesh was felt and good results were obtained.
In Comparative Test Example 2 using a grain-shaped New Fujinic BSN that does not contain reducing sugar, the flesh feel was imparted, but the quality was low with the feeling of loosening and melting in the mouth. Further, in Comparative Test Example 3 containing only flat New Fujinic 50 containing no reducing sugar, the feeling of flesh was not obtained, and the feeling of loosening and melting in the mouth was not inferior to Comparative Test Example 1.

(Example 5) Use of flat shaped textured soy protein material containing reducing sugar The textured soy protein material containing reducing sugar has a flat shape, and the conventional textured soy protein material has a grain shape A meatball-like food was prepared in the same manner as in Test Example 1 of Example 1 except that Fujinic 59 was used and the water was adjusted.

(Table 5) Recipe and quality evaluation results

In Test Example 12, although it is a meatless food that does not use any livestock meat, in addition to the ground meat-like texture, it is well-disintegrated and melts in the mouth, and has a texture that is completely comparable to the meatballs of livestock meat. Had. On the other hand, in Comparative Test Example 4 in which the flat textured soy protein material containing reducing sugar is not blended, there is a feeling of flesh and a bite, but a feeling of loosening and a feeling of melting in the mouth are not felt, and it is very much during chewing. It was a mouthfeel.
As in Test Example 13 and Test Example 14 in which the amount of the flat shaped textured soybean protein material containing reducing sugar was larger than that in Test Example 12, the graininess and chewing response tended to weaken.

Claims (8)

A livestock meat processed food or livestock meat-like processed food characterized by using a structured soy protein material containing 0.5 to 10% by weight of reducing sugar. The textured soy protein material is a combination of a flat-shaped textured soy protein material and a grain-shaped textured soy protein material, and at least one textured soy protein material contains a reducing sugar, The livestock meat processed food or livestock meat-like processed food according to claim 1. The processed meat or processed meat-like food according to claim 2, wherein the textured soybean protein material having a flat shape has a major axis of 7 to 20 mm and a thickness of 1 to 5 mm. The livestock meat processed food or livestock meat-like processed food according to claim 2, wherein the textured soy protein material having a grain shape has a minor axis of 1 to 8 mm and a major axis of 3 to 15 mm. The livestock meat processed food or livestock meat-like processed food according to claim 2, wherein the textured soy protein material having a grain shape contains a reducing sugar. Processed livestock meat-like processed food or livestock-like processed food, characterized in that a structured soy protein material containing 0.5 to 10% by weight of reducing sugar is rehydrated, mixed with a binding raw material, and the resulting dough is molded and heated. Manufacturing method. The production method according to claim 6, wherein at least one selected from a powdered soy protein material or livestock meat is used as a binding raw material. The production method according to claim 6, wherein egg white is further mixed as a binding raw material.