JP2022179150A - meat-like food - Google Patents

Abstract

To provide a meat-like food that has random irregularities in appearance like natural meat and can reproduce versatile (non-uniform) eat-texture of natural meat when masticated.SOLUTION: Provided is a meat-like food that is characterized in that it contains a tissue-like soybean protein material composed of fibrous soybean protein and a seasoning material, and in which the fibrous soybean protein contains carbohydrate and calcium, the surface of the tissue-like soybean protein material has a plurality of lumpy parts containing pores, and the plurality of lumpy parts are in contact with each other to form a surface.SELECTED DRAWING: Figure 2

Description

The present invention relates to meat-like foods.

In recent years, the social situation surrounding livestock meat raw materials has become severe, and there is a growing tendency to use vegetable proteins such as soybean protein as substitute raw materials for livestock meat or bulking agents.

Among vegetable proteins, textured soybean protein made from defatted soybeans and powdered soybean protein materials is used for various purposes. Textured soy protein is used.
On the other hand, meat-like foods using textured soy protein are characterized by the fact that they are inferior to natural meat in terms of loosening during mastication. In particular, there is a problem that the loosening feeling of meat fibers cannot be sufficiently reproduced, and various researches have been made to improve the texture of such textured soybean protein.
For example, in Patent Document 1, when soy protein raw materials and water are heated and reacted under pressure by an extruder, calcium and starch are mixed together, extruded from a die, and sliced horizontally in the extrusion direction. Disclosed is a textured protein material produced by

Japanese Patent No. 6844736

The present inventors have found that meat-like foods using such textured plant proteins do not have the diversity (heterogeneous feeling) of natural meat, and feel the texture of an artificial product. I found out.
In addition, meat-like food products using textured plant proteins did not have the natural ruggedness of natural meat, and had an unnatural artificial appearance.
The reason why the texture of such a meat-like food becomes an artificial texture is that the texture of the meat-like food produced using the textured plant protein is such that the structure extruded from the extruder is perpendicular to the extrusion direction. It was found that this is because it is uniform in the direction, and that it gives a sense of uniformity during mastication.
In addition, the present inventors have found that the unnatural appearance of the meat-like food is due to the fact that the irregular shape of the appearance is regular and lacks variety because the meat-like food is sliced horizontally in the direction of extrusion.
An object of the present invention is to provide a meat-like food that has random unevenness in appearance like natural meat, and that can reproduce various (non-uniform) textures of natural meat when masticated. .

The present invention is a meat-like food that faithfully reproduces the appearance and various textures of natural meat. The present invention for achieving the above object is as follows.

That is, the meat-like food of the present invention comprises a textured soybean protein material composed of fibrous soybean protein and a seasoning, the fibrous soybean protein contains carbohydrates and calcium, and the surface of the textured soybean protein material has: It is characterized in that it has a plurality of lumps containing pores, and that the plurality of lumps are in contact with each other to form a surface.
The meat-like food of the present invention has, on its surface, a plurality of lumpy portions containing pores formed by swelling of carbohydrates which are randomly formed, and these aggregates contact each other or adhere to each other, resulting in a meat-like food. Since the surface of the food is structured, it is possible to reproduce the bumpy texture of natural livestock meat. In addition, since the meat-like food of the present invention is composed of fibrous soybean protein containing calcium, the fibers are easily loosened during mastication, and the natural texture of meat can be reproduced.

The fibrous soybean protein is oriented, and the plurality of lumps are in contact with each other and adhere to form the surface of the textured soybean protein material, and the surface of the textured soybean protein material. It is preferable that the porosity of the portion and the back portion be lower than the porosity of the central portion.
The meat-like food of the present invention is composed of oriented fibrous soybean protein, and the surface is formed by mutually dense lumpy portions having a difference in porosity between the surface portion, the back surface portion, and the central portion, and having random sizes. Therefore, it is possible to reproduce the diversity (non-uniformity) of the texture of natural livestock meat.

The meat-like food of the present invention is composed of the surface part and the back part of the textured soybean protein material (where the thickness is L, the area from the top surface to L/3 of the textured soybean protein material and the bottom surface to L/3) area) has a porosity of 50 to 80%, and the central part (when the thickness is L, each area from the upper surface to L / 3 and the lower surface to L / 3 of the textured soy protein material It is desirable that the porosity of the remaining area of thickness L/3 excluding the area) is 60 to 90%.
By increasing the density of the surface of the textured soybean protein material, the meat-like food of the present invention can enhance the chewiness at the first bite and maintain the loose feeling after the second bite.

The meat-like food of the present invention preferably contains 300 mg to 1500 mg of calcium per 100 g of the textured soybean protein material.
When the amount of calcium in the textured soybean protein material is within the above range, the soybean protein tends to fibrillate.
The content of calcium means the amount (mg) contained per 100 g of dry weight of the textured soybean protein material.

The meat-like food of the present invention preferably contains 10 to 50 parts by mass of the above carbohydrates per 100 parts by mass of the textured soybean protein material.
When the carbohydrate content is within the above range, the textured soybean protein material is more likely to swell and form lumpy portions. Preferably, the carbohydrate in the meat-like food of the invention is cornstarch.
When the carbohydrate is cornstarch, the textured soybean protein material is more likely to swell and form clumps.

The meat-like food of the present invention comprises the seasoning material containing salt and/or sugar, and the meat-like food is placed in water of 10 times the weight of the meat-like food at 80° C. for 10 minutes. When immersed, the seasoning is eluted into the water, and the seasoning is added to the meat until the salt concentration in the water is 0.1% by weight or more and/or the sugar concentration is 0.2% by weight or more. It is desirable that it is contained in food such as food. If the meat-like food contains seasonings to the extent described above, it is possible to reproduce the texture and taste of natural meat cooked products.

The meat-like food of the present invention preferably further contains a coloring agent.
By including a coloring agent in the livestock meat-like food of the present invention, the appearance becomes closer to that of natural livestock meat.
Flavoring agents and coloring agents may be contained in the fibrous soy protein or retained within the pores.

The meat-like food of the present invention can be produced, for example, by crushing and compressing the lumpy portion of the surface with a roller or the like in a direction perpendicular to the orientation direction of the fibrous soybean protein. Feelings can be reproduced.

The livestock meat-like food of the present invention can be dried for distribution, and may be provided as a frozen food.

FIG. 1A is a photograph of the dry surface of the textured soybean protein material that is the basis of the meat-like food according to Example 1. FIG. 1B is a photograph of the surface of the textured soybean protein material, which is the basis of the meat-like food according to Example 1, in a water-absorbing state. FIG. FIG. 2 is a schematic cross-sectional view showing one aspect of the meat-like food according to the present invention. FIG. 3 is a schematic cross-sectional view showing another aspect of the meat-like food according to the present invention.

The meat-like food of the present invention comprises a textured soybean protein material composed of fibrous soybean protein and a seasoning, the fibrous soybean protein contains carbohydrates and calcium, and the surface of the textured soybean protein material contains pores. It is characterized in that it has a plurality of lumps, and the plurality of lumps are in contact with each other to form a surface.
Livestock meat as used in the present invention refers to edible meat of birds and animals and fish meat. Conventionally, fish meat is classified separately from poultry meat, but fish meat is also included in the present invention.

One aspect (first aspect) of the meat-like food of the present invention will be described below with reference to FIG. Since the meat-like food 1A of the present invention shown in FIG. 2 is composed of the fibrous soybean protein 2 containing calcium, the fibers are easily loosened during mastication, and carbohydrates swell on the surface of the meat-like food 1A. Since a plurality of massive parts 4 of various sizes including pores 3 formed by .theta. In addition, the meat-like food 1A of the present invention can reproduce the diversity (heterogeneity) of texture, and can realize the appearance and texture of natural meat.
The mass portion 4 is formed by randomly swelling the fibrous soybean protein 2 with carbohydrates. The massive portion 4 includes pores 3 . A plurality of lump-like portions 4 are present, and when they gather and come into contact with each other, they constitute the surface of the meat-like food 1A. For this reason, a feeling of random unevenness is obtained as if the surface of natural livestock meat. In addition, since the lumps 4 of various sizes are gathered together, various (non-uniform) textures like those of natural livestock meat can be obtained during mastication.

When the seasoning material contains salt and/or sugar, and the meat-like food is immersed in water of 10 times the weight of the meat-like food at 80 ° C. for 10 minutes, The seasoning is contained in the meat-like food to such an extent that the seasoning is eluted and the salt concentration in water is 0.1% by weight or more and/or the sugar concentration is 0.2% by weight or more. is desirable. If the meat-like food contains seasonings to the extent described above, it is possible to reproduce the texture and taste of natural meat cooked products.

Planar view size of the massive part (when the massive part is observed in plan view and the massive part is sandwiched between two parallel lines, the maximum distance between the two parallel lines is the size of the massive part. The size in plan view) is desirably 1 to 30 mm in a dry state, and desirably 1 to 30 mm in a water-absorbing state.
As used herein, the term "water absorption state" refers to the state after adding 100 g of water at 15°C to 10 g of a sample of the textured soybean protein material, keeping the mixture for 2 hours, and then draining the water with a 30-mesh sieve.

In the meat-like food of the present invention, the fibrous soybean protein preferably has a fiber diameter of 0.01 to 1000 μm, for example.

The carbohydrate used in the meat-like food of the present invention is preferably starch, more preferably cornstarch. This is because cornstarch is easier to expand soybean protein than wheat starch.
The meat-like food of the present invention preferably contains 10 to 50 parts by mass of the above carbohydrates per 100 parts by mass of the textured soybean protein material. More preferably, it is 20 to 35 parts by mass.

The meat-like food of the present invention preferably contains 300 mg to 1500 mg of calcium per 100 g of the textured soybean protein material. This is because if the amount of calcium in the meat-like food of the present invention is within the above range, soybean protein is easily fibrillated.
Calcium is preferably a calcium salt, and is not particularly limited as long as it is a compound that dissociates even slightly to form calcium ions. Examples of calcium salts that can be used include calcium sulfate, calcium carbonate, calcium chloride, and calcium hydroxide. Calcium is preferably added to the raw material as a calcium salt, but may be imparted by impregnating carbohydrate-containing soybean protein extruded under heat and pressure with an extruder into an aqueous solution of these calcium salts. In addition to calcium salts, magnesium salts can be used as well.

The porosity of the massive portion of the textured soybean protein material in the meat-like food of the present invention is desirably 65% to 85% in the water-absorbed state and dry state.
When the porosity of the textured soybean protein material is within the above range, the meat-like food can realize a texture closer to that of natural meat.
The average pore size of the mass of the textured soybean protein material in the meat-like food of the present invention is desirably 50 μm to 200 μm in a water-absorbed state and a dry state.
When the average pore size of the textured soybean protein material is within the above range, the meat-like food can achieve a texture closer to that of natural meat.

Seasonings include common seasonings such as salt, sugar, starch syrup, pepper, and soy sauce, as well as phenylacetic acid, (E,E)-2,4-nonadienal, water-soluble resin onion, and oil-soluble onion, p-cresol, acetonyl acetate, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, (E,E)-2,4-octadienal, 2-methyl-1-butanethiol, 2 -methyl-3-furyltetrasulfide, ethyl 2-mercaptopropionate, 2-mercapto-3-butanol (mixture of isomers), n-decane-d22, oil-soluble garlic, sulfurol, sulfuryl acetate, mercapto-3-butanol , spiromeat, 1-penten-3-one, 2-methyl-3-furanthiol, 2-methyl-3-tetrahydrofuranthiol, oleic acid, dipropyltrisulfide, difurfuryl disulfide, methylcyclopentenolone, 3 -methylthiohexanal, butyric acid, butyrolactone, 5-methyl-2(3H)-furanone, furaneol, 1-(1H-pyrrol-2-yl)-ethanone, hexanoic acid, and combinations thereof.
The content of the seasoning in the meat-like food of the present invention is not particularly limited, but is preferably 0.1 to 80 parts by mass with respect to 100 parts by mass of the water-absorbed textured soybean protein material.

The meat-like food of the present invention preferably further contains a coloring agent.
Coloring agents include natural coloring agents (e.g., caramel coloring agents, annatto, betanin, lycopene, β-carotene, cochineal extracts, fruit extracts, vegetable extracts, etc.), artificial dyes (e.g., FD&C Blue No. 1, FD&C Blue No. 2, FD&C Green No. 3, FD&C Red No. 3, FD&C Red No. 40, FD&C Yellow No. 5, FD&C Yellow No. 6, etc.), lakes (for example, carmine, etc.), and the like.
Although the content of the coloring agent in the meat-like food of the present invention is not particularly limited, it is preferably 0.01 to 5 parts by mass with respect to 100 parts by mass of the water-absorbed textured soybean protein material.

Next, the method for preparing the meat-like food of the present invention will be described.
The meat-like food of the present invention can be produced by first preparing a textured soybean protein material and adding a seasoning and, if necessary, a coloring agent to the textured soybean protein material. Of course, the textured soybean protein material may be mixed with a seasoning and, if necessary, a coloring agent.

(Soybean protein mixture preparation step)
First, water is added to a soybean protein raw material such as isolated soybean protein and a carbohydrate (cornstarch), and the above-described calcium salt and the like are added and kneaded to prepare a raw material mixture of a textured soybean protein material. The carbohydrate content in the raw material is preferably 10 to 50 parts by mass in terms of solid content per 100 parts by mass of the textured soybean protein material. This is because when the content of carbohydrates is within the above range, the textured soybean protein material is easily expanded to form lumpy portions.

(Textured soybean protein production process)
The prepared raw material mixture of textured soybean protein material is put into an extruder (extrusion machine), and then the raw material that has been pressurized and heated to become thermoplastic is extruded through a die (mouthpiece) provided at the tip of the screw.
In the present invention, the size of the slit of the nozzle through which the textured soybean protein material is extruded is 1 to 2 mm in thickness and 45 mm or more in width. By setting the slit width to 45 mm or more, the degree of distribution of the size of the lumps becomes large, and an undulating surface shape can be obtained. The textured soy protein sheet coming out of the die slit expands under atmospheric pressure under the action of carbohydrates to form lumps of various sizes.
The formed textured soybean protein is cut into a predetermined length to form a textured soybean protein material. At this time, the raw material composition is adjusted to 5 to 90% by weight of isolated soybean protein, and the pressurized and heated conditions are adjusted to a screw rotation speed of 150 to 500 rpm, a heating temperature of 25 to 180° C., and a water content of 10 to 40%. By doing so, it is possible to produce a textured soybean protein material.
In the textured soybean protein material thus produced, the fibrous soybean protein containing calcium is oriented in the extrusion direction of the textured soybean protein material. Fibers are easily loosened. Orientation means that the fibers of fibrous soybean protein are aligned in a certain direction. When the textured soybean protein material is torn and separated in the direction in which the force is applied, the fibrous soybean protein is oriented perpendicular to the direction in which the force is applied.

(water return)
The textured soybean protein material obtained by extruder treatment may be rehydrated. Further, the textured soybean protein material may be dried before rehydration, if necessary.
After rehydrating the textured soybean protein material, it may be dehydrated if necessary. The degree of dehydration is not particularly limited since it is selected variously according to the purpose.

(Production of meat-like food)
A seasoning and, if necessary, a coloring agent are added to the textured soybean protein material obtained in the above steps.
For example, a meat-like food can be produced by impregnating a textured soybean protein material with a solution of water or an organic solvent in which a seasoning agent and a coloring agent are dissolved, and permeating the seasoning agent and the coloring agent. Preferred organic solvents are ethanol and ethyl acetate.
The seasoning agent and coloring agent may be mixed in the raw material mixture of the textured soybean protein material.

The meat-like food of the present invention comprises the seasoning material containing salt and/or sugar, and the meat-like food is placed in water 10 times the weight of the meat-like food at 80°C for 10 minutes. When immersed, the seasoning is eluted into the water, and the seasoning is added to the meat to the extent that the salt concentration in the water is 0.1% by weight or more and/or the sugar concentration is 0.2% by weight or more. It is desirable that it is contained in food such as food. If the meat-like food contains seasonings to the extent described above, it is possible to reproduce the texture and taste of natural meat cooked products.

Furthermore, in the present invention, other than the above seasonings, oils and fats, sugars, seasonings, vegetables such as carrots, burdock, sesame, and onions, seaweeds such as wakame and hijiki, and meats such as minced meat are used. It may be added to the raw material of the soybean protein material, or may be added to the soybean protein material in texture to provide a meat-like food.

The meat-like food of the present invention can be used after being cut into a predetermined shape, processed, and cooked. Heat cooking may be performed by appropriately combining baking heating, steaming heating, boiling heating, frying heating, electromagnetic wave heating, and the like.

Next, another aspect (second aspect) of the meat-like food of the present invention will be described.
The meat-like food of the second aspect of the present invention comprises a textured soybean protein material composed of fibrous soybean protein and a seasoning, the fibrous soybean protein contains carbohydrates and calcium, and the fibrous soybean protein is oriented. In addition, the plurality of lumpy portions are in contact with each other and adhere to form the surface of the textured soybean protein material, and the porosity of the surface portion and the back surface portion of the textured soybean protein material is low. is lower than the porosity of the central portion.

A description will be given below with reference to FIG. The meat-like food 1B of the present invention shown in FIG. 3 is composed of fibrous soybean protein 2 containing calcium. Easy to loosen. In addition, on the surface of the meat-like food 1B, a plurality of large and small mass portions 4 including pores 3 formed by randomly swelling carbohydrates are formed in contact with each other and closely adhered to each other, and as shown in FIG. In the embodiment, the lumps 4 are crushed in a direction perpendicular to the orientation direction of the fibrous soybean protein (perpendicular to the extrusion direction) by a roller or a press, and the lumps 4 contact and adhere to each other, and are crushed. Compressed surfaces are aggregated to form the surface of the meat-like food, so that the appearance of random unevenness of natural meat can be realized. In addition, the large and small lumps 4, the front surface and back surface of the textured soybean protein material (where L is the thickness of the meat-like food in FIG. 3, the area from the upper surface to L/3 of the meat-like food and area from the bottom surface to L/3) and central part (where the thickness of the meat-like food in FIG. The porosity of the thickness L / 3 area excluding each area) is different, and the porosity of the front and back parts is smaller than the porosity of the central part, so the diversity of texture (unevenness) can be realized, and the texture of natural livestock meat can be reproduced.
The mass portion 4 is formed by randomly swelling the fibrous soybean protein 2 with carbohydrates. The massive portion 4 includes pores 3 . A plurality of large and small masses 4 are present, and these aggregate and adhere to each other to form the surface of the meat-like food 1B. For this reason, a feeling of random unevenness is obtained as if the surface of natural livestock meat. In addition, the lumps of various sizes adhere to each other, and there is a difference in porosity between the surface and the inside of the textured soy protein material, so when chewing, it has a diverse (non-uniform) texture like natural livestock meat. It is obtained.

Below, it demonstrates centering on a different point from a 1st aspect.
The meat-like food of the present invention preferably has a flat shape having a surface along the direction in which the fibrous soybean protein is oriented and having a thickness perpendicular to the surface.
When the meat-like food of the present invention has the above shape, the appearance becomes closer to that of natural meat.

The porosity of the front and rear surfaces of the textured soybean protein material in the meat-like food of the present invention is desirably 50 to 80% in a dry state.
When the porosities of the surface portion and the back surface portion are within the above range, it is possible to enhance the chewiness of the first bite of the meat-like food and realize a texture close to that of natural meat.
The porosity of the central portion of the textured soybean protein material in the meat-like food of the present invention is desirably 60 to 90% in a dry state.
When the porosity of the central portion is within the above range, the loose feeling of the meat-like food after the lid bite can be maintained, and a texture closer to that of natural meat can be realized.
In addition, the porosity of the surface portion and the back surface portion of the textured soybean protein material in the meat-like food of the present invention is lower than the porosity of the central portion, and the porosity of the surface portion and the back surface portion of the textured soybean protein material is Desirably, the porosity in the dry state is 5-10% lower than the center porosity.
The meat-like food of the present invention has a low porosity in the front and back surfaces of the textured soybean protein material, so that it has a crunchy texture at the beginning of chewing and a soft feeling when chewing. You can get closer to the texture.

The average pore size of the surface and back surfaces of the textured soybean protein material in the meat-like food of the present invention is desirably 200 to 600 μm in a water-absorbed state, and preferably 50 to 150 μm in a dry state.
When the average pore diameters of the surface and back surfaces of the structured soybean protein material are within the above range, the meat-like food can be chewed better with a single bite, and a texture close to that of natural meat can be achieved.
The average pore size of the central portion of the textured soybean protein material in the meat-like food of the present invention is desirably 400-800 μm in a water-absorbed state, and preferably 100-200 μm in a dry state.
When the average pore size of the central portion of the textured soybean protein material is within the above range, it is possible to maintain the loosening feeling after the lid bite of the meat-like food and realize a texture closer to that of natural meat.

Next, the method for preparing the meat-like food according to the second aspect of the present invention will be described.
The meat-like food of the second aspect includes an extrusion step (textured soy protein preparation step) of extruding a raw material mixture containing soy protein raw materials to prepare a textured soy protein, and extruding the textured soy protein in the extrusion direction It is produced through a pressing process (pressing process) of compressing and crushing in the vertical direction. The seasoning and colorant may be added to the textured soybean protein material, or may be mixed in the raw material mixture of the textured soybean protein material.

The production of the meat-like food of the second embodiment can be carried out through the soybean protein mixture preparation step, the textured soybean protein preparation step, the pressing step, the rehydration step, and the meat-like food production step.
In the preparation of the meat-like food of the second aspect, the steps of preparing the soy protein mixture, preparing the textured soy protein, rehydrating and producing the meat-like food other than the pressing step are the steps of preparing the meat-like food of the first aspect. can be done in the same way as

(Pressing process)
The textured soybean protein sheet extruded in the textured soybean protein production step is pressed in a direction perpendicular to the extrusion direction (vertical direction) with a roller or a press. Pressing can be performed, for example, by setting the clearance of the press in the range of 1 to 5 mm and pressing to a predetermined thickness.
The lumpy portion is crushed by a roller or a press, and the crushed surfaces are aggregated to form the surface of the textured soybean protein material, and the textured soybean protein material has a flat shape as a whole.
The formed flat-shaped (sheet-shaped) textured soybean protein material is cut into a predetermined length in a direction perpendicular to the direction of extrusion to obtain a flat textured soybean protein material having a size suitable for cooking or eating. material.

The meat-like food of the present invention obtained as described above can be provided in the form of meat-like food such as hamburgers, meatballs, fried chicken, and grilled meat materials.

(Example 1)
(1) Preparation of textured soybean protein material 70 parts by weight of isolated soybean protein (New Fujipro E, protein content 92%, manufactured by Fuji Oil Co., Ltd.) and 25 parts by weight of cornstarch are mixed, and sulfuric acid is added to the mixed raw material. 4 parts by weight of calcium and 1 part by weight of powdered oil were added and mixed. 100 parts by weight of this mixture and 28 parts by weight of water were supplied to a twin-screw extruder and subjected to heat and pressure treatment. A sheet of textured soy protein was extruded from a twin-screw extruder and cut perpendicular to the direction of extrusion at the exit of the extruder at a length of 30 cm in the direction of extrusion. The extruded and expanded textured soybean protein was pressed with a roller press to obtain a textured soybean protein material compressed in the direction perpendicular to the direction of extrusion. The extruder treatment was performed at a screw rotation speed of 200 rpm, an outlet side temperature of 120° C., and a die slit width of 45 mm×thickness of 1 mm. In addition, the press treatment was carried out using biaxial rollers with a roller clearance adjusted to 4 mm.
To 1 part by weight of the obtained textured soybean protein material, 20 parts by weight of 6% by weight saline solution was added, stirred for 30 minutes, rehydrated, and then washed with running water. Next, add 20 parts by weight of an acidic solution adjusted to pH=3.6 using phosphoric acid, stir for 30 minutes, rehydrate, and then wash with running water with 100 parts by weight of water to remove acidity. was performed to prepare a textured soybean protein material according to Example 1.
The resulting textured soybean protein material was dried in a constant temperature oven at 80°C for 24 hours. 1A is a photograph of the dry surface of the textured soybean protein material according to Example 1. FIG. The extruded sheet-like molded body expanded under atmospheric pressure, and large and small masses were formed on the surface (Fig. 1A). The lumpy portion was composed of fibrous soybean protein, and its size in plan view varied from about 1 to 30 mm. In addition, the lumpy portions were crushed by the roller and adhered to each other, and the planes crushed by the roller were aggregated to form planes of the textured soybean protein material. 1B is a photograph of the surface of the textured soybean protein material according to Example 1 in a water-absorbing state. FIG.
The dry porosity of the textured soybean protein material was 69% at the surface, 76% at the center, and 71% at the back. Also, the average pore size was 77 μm at the surface and 149 μm at the center in a dry state. It is considered that the porosity and average pore diameter of the front and back surfaces of the textured soybean protein material are smaller than those of the central portion due to the roller press.

(2) A seasoning aqueous solution containing seasonings and coloring agents having the following compositions was prepared.
(Composition of aqueous seasoning solution)
Reduced starch syrup 40 parts by weight White sugar 20 parts by weight Regular salt 5 parts by weight Pepper 0.5 parts by weight Sodium glutamate 5 parts by weight Soy sauce 10 parts by weight Garlic powder 2 parts by weight

The textured soy protein material produced in (1) and rehydrated is immersed in the aqueous seasoning solution containing the seasoning material and coloring agent for 24 hours, and the seasoning material and coloring agent are permeated while refrigerating at 4°C. , as a meat-like food for grilled meat.

(Calculation of porosity)
Porosity was measured using Carl Zeiss X-ray CT (METROTOM800), X-ray tube voltage: 60 kV, X-ray tube current: 120 μA, number of views: 1500, exposure time: 400 ms, metal filter: Al 0.5 mm, magnification: An X-ray CT image measured under the conditions of 10.85 and Vx size: 0.012 mm was binarized using image analysis software ImageJ, and calculated from the ratio of pores and walls in the observation range.

(Measurement of average pore diameter)
The average pore size was measured by image analysis of SEM images observed using a low-vacuum scanning electron microscope (Hitachi desktop microscope Miniscope TM3030, acceleration voltage 15 kV) manufactured by Hitachi High-Tech Science Co., Ltd. Image analysis was performed using image analysis software ImageJ, and the short diameter of each pore was measured for 10 arbitrary pores. The minor axis is the smallest distance between two parallel straight lines when the contour of the pore is sandwiched between two parallel straight lines and the distance between the two parallel straight lines is measured.
The calculation of the porosity and the measurement of the average pore diameter can be carried out in the same manner as above for the water-absorbed textured soybean protein material.

(Measurement of salt and sugar content)
10 parts by weight of the meat-like food containing the seasoning and coloring agent produced in Example 1 was immersed in 100 parts by weight of water at 80° C. for 10 minutes, and the water in which the seasoning and coloring agent had eluted was washed with ATAGO PAL-SALT. The salt content was measured using a Pocket Salt Meter, and the sugar content was measured using an EFRACTOMETER PAL-J manufactured by ATAGO. The salt content was 0.2% by weight and the sugar content was 1.0% by weight.

(Example 2)
(1) Preparation of textured soybean protein material 70 parts by weight of isolated soybean protein (New Fujipro E, protein content 92%, manufactured by Fuji Oil Co., Ltd.) and 25 parts by weight of cornstarch are mixed, and sulfuric acid is added to the mixed raw material. 4 parts by weight of calcium and 1 part by weight of powdered oil were added and mixed. 100 parts by weight of this mixture and 28 parts by weight of water were supplied to a twin-screw extruder and subjected to heating and pressure treatment to obtain an expanded textured soybean protein. The extruder treatment was performed at a screw rotation speed of 200 rpm, an outlet side temperature of 120° C., and a die slit width of 45 mm×thickness of 1 mm. At the outlet of the extruder, the textured soybean protein material was cut perpendicularly to the extrusion direction at a length of 30 cm in the extrusion direction to prepare a textured soybean protein material.
To 1 part by weight of the obtained textured soybean protein material, 20 parts by weight of 6% by weight saline solution was added, stirred for 30 minutes, rehydrated, and then washed with running water. Next, add 20 parts by weight of an acidic solution adjusted to pH=3.6 using phosphoric acid, stir for 30 minutes, rehydrate, and then wash with running water with 100 parts by weight of water to remove acidity. was performed to prepare a textured soybean protein material according to Example 2.
The extruded sheet-like molded body was swollen under the atmospheric pressure, and a dense mass was formed on the surface. The lumpy portion was composed of fibrous soybean protein, and its size in plan view varied from about 1 to 30 mm. When a cross section of the textured soybean protein material was observed with an optical microscope at a magnification of 50 times, spongy pores surrounded by fibrous soybean protein were observed. The porosity of the mass portion of the textured soybean protein material was 76% in a dry state. Also, the average pore diameter of the lumpy portion was 112 μm in a dry state.
(2) The textured soybean protein material produced in (1) was immersed in the same aqueous seasoning solution as in Example 1 to allow the seasoning and colorant to permeate into the resulting meat-like food for fried chicken.

(Measurement of salt and sugar content)
10 parts by weight of the meat-like food containing the seasoning and coloring agent produced in Example 2 was immersed in 100 parts by weight of water at 80° C. for 10 minutes, and the water in which the seasoning and coloring agent had eluted was washed with ATAGO PAL-SALT. The salt content was measured using a Pocket Salt Meter, and the sugar content was measured using an EFRACTOMETER PAL-J manufactured by ATAGO. The salt content was 0.2% by weight and the sugar content was 1.0% by weight.

(Comparative example 1)
(1) Preparation of sheet-shaped soybean protein 75 parts by weight of isolated soybean protein (New Fujipro E, protein content 92%, manufactured by Fuji Oil Co., Ltd.), 25 parts by weight of cornstarch and 3 parts by weight of calcium sulfate were mixed. 100 parts by weight of this mixture and 20 parts by weight of water were supplied to a twin-screw extruder and subjected to heat and pressure treatment to obtain pulverized soybean protein. The extruder treatment was performed at a screw rotation speed of 200 rpm, an outlet side temperature of 120° C., and a die slit width of 15 mm×thickness of 1 mm. The extruded sheet was swollen to a thickness of about 20 mm, cut into a length of 30 cm, and cut with a cutter parallel to the extrusion direction to a thickness of 3 mm.
One part by weight of this sheet-shaped soybean protein was immersed in 6% by weight saline for 30 minutes for rehydration, and then washed with running water. Next, after soaking for 30 minutes in an acidic solution adjusted to pH = 3.6 using phosphoric acid to rehydrate, it was washed with running water to remove the sour taste. A sheet of textured soy protein material was produced.
The extruded sheet-like molded product was swollen under atmospheric pressure, but no lumps were observed on the surface because the surface was sliced.
The porosity of the textured soybean protein material of Comparative Example 1 was 75% in the dry state, 75% in the central portion, and 75% in the back portion. In addition, the average pore diameter was 110 μm in the surface portion, 110 μm in the center portion, and 110 μm in the back surface portion in a dry state. No difference was observed between the front and back surfaces and the central portion.
(2) The sheet-like soybean protein produced in (1) was immersed in the same aqueous seasoning solution as in Example 1 to allow the seasoning agent and coloring agent to permeate into the resulting meat-like food for grilled meat and fried chicken.

(Measurement of elements in meat-like food)
Identification and quantification of calcium contained in the meat-like food of Examples 1 and 2 and the meat-like food of Comparative Example 1 were performed by an ICP (High Frequency Inductively Coupled Plasma) method. Table 1 shows the results.
The measurement was carried out by drying the meat-like food in a constant temperature oven at 80° C. for 24 hours and measuring the amount of elements in 100 g of the dried product.

(Cooking of meat-like food)
The meat-like foods according to Example 1 and Comparative Example 1 were heated at 180° C. to obtain grilled meat samples. In addition, the meat-like foods according to Example 2 and Comparative Example 1 were coated with wheat flour, put into tempura oil at 200° C., and fried for 3 minutes to obtain fried samples.
The grilled meat samples and fried chicken samples of Examples 1 and 2 and Comparative Example 1 were eaten by 5 people and evaluated.
Appearance and texture were evaluated. Table 2 shows the results.

(exterior)
Appearance completely different from grilled meat and fried chicken using natural livestock meat: 0 points to same as grilled meat and fried chicken using natural livestock meat: 3 points and 4 grades including 0 points.
0 point: Appearance completely different from fried meat and fried meat using natural livestock meat 1 point: Slightly different appearance from fried meat and fried meat using natural livestock meat 2 points: Grilled meat using natural livestock meat, roughly similar to fried chicken appearance 3 points that are the same: Appearance is the same as grilled meat and fried chicken using natural livestock meat

(texture)
No sense of diversity (non-uniformity) in the textures of natural grilled meat and fried chicken: 0 points ~ Sufficient texture diversity of natural roasted meat and fried chicken: As 5 points, including 0 points, diversity of texture (heterogeneous feeling) was divided into 6 stages and scored.
Scores are given based on each person's experience, but the criteria are as follows.
0 point: The variety of textures of natural meat grilled meat and fried chicken is not felt at all 1 point: The texture diversity of natural meat grilled meat and fried chicken is hardly felt 2 points: Natural The variety of textures of grilled meat and fried chicken is not felt so much 3 points: The variety of textures of grilled meat and fried chicken is slightly felt Table 2 shows the average value of 5 people who can sufficiently feel the variety of textures of fried chicken.

1A, 1B Meat-like food 2 Fibrous soybean protein 3 Pore 4 Massive part 5 Seasoning material 6 Colorant

Claims (8)

A textured soybean protein material composed of fibrous soybean protein and a flavoring agent, wherein the fibrous soybean protein contains carbohydrates and calcium, and the surface of the textured soybean protein material has a plurality of mass portions containing pores. and a meat-like food characterized in that the plurality of lump-like portions are in contact with each other to form a surface. The fibrous soybean protein is oriented, and the plurality of lumps are in contact with each other and adhere to form the surface of the textured soybean protein material, and the surface of the textured soybean protein material 2. The meat-like food according to claim 1, wherein the porosity of the portion and the back portion is lower than that of the central portion. 3. The meat-like food according to claim 2, wherein the textured soybean protein material has a porosity of 50 to 80% in the surface and back portions, and a porosity of 60 to 90% in the central portion. The meat-like food according to any one of claims 1 to 3, wherein said calcium is contained in an amount of 300mg to 1500mg per 100g of said textured soybean protein material. The meat-like food according to any one of claims 1 to 4, wherein the carbohydrate is contained in an amount of 10 to 50 parts by mass based on 100 parts by mass of the textured soybean protein material. The meat-like food according to any one of claims 1 to 5, wherein said carbohydrate is cornstarch. The meat-like food according to any one of claims 1 to 6, further comprising a coloring agent. When the seasoning contains salt and/or sugar, and the meat-like food is immersed in water of 10 times the weight of the meat-like food at 80 ° C. for 10 minutes, The seasoning is contained in the meat-like food to the extent that the seasoning is eluted and the salt concentration in water is 0.1% by weight or more and/or the sugar concentration is 0.2% by weight or more. Meat-like food according to any one of claims 1 to 7.

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