JP2023063029A - meat-like food - Google Patents

Abstract

To provide a meat-like food that reproduces various textures of natural meat during chewing.SOLUTION: A meat-like food comprises a laminated structure of: a low lipid protein sheet composed of a first tissue-like soybean protein material comprising water of 40 wt.% or more relative to the total weight and oil of less than 10 wt.% in terms of solid relative to the total weight; and a high lipid protein sheet composed of a second tissue-like soybean protein material comprising water of 40 wt.% or more relative to the total weight and oil of 10 wt.% or more in terms of solid relative to the total weight.SELECTED DRAWING: Figure 1

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.
In addition, natural meat processed food contains fat, and the oil that melts from the fat spreads in the mouth when chewing. Various studies have been made to incorporate fats and oils into simmered meat-like foods.

For example, in US Pat. No. 5,300,000, a structured finely ground vegetable protein material and water are mixed to form a slurry having a total solids content of about 35-50%, and the slurry is rapidly heated to a temperature of about 100° C. or higher. and introducing a heated slurry at a temperature of about 100° C. or higher under positive centrifugal pressure into a process tube where the structured proteins rapidly solidify to form an interconnected structure within the process tube. Forming a continuous proteinaceous mass having distinct parallel layers of protein, the layers extending generally perpendicular to the direction of slurry flow through the tube, the textured coagulated protein is sufficiently coagulated to form the processed tube. from the processing tube until it forms a firm product that retains its layered structure upon discharge from, discharging the layered textured protein mass from the processing tube, and cutting the textured protein mass into pieces of the desired size; Disclosed is a method for producing a structured plant protein product having a layered meat-like appearance and texture, characterized in that the pieces have multiple distinct layers of interconnected structured plant protein.

Further, in Patent Document 2, in a method of structuring a soybean protein-containing raw material containing oils and fats using an extruder, an alkaline substance is added to the raw material so that the pH of the structured product is 7.0 to 8.0. A method for producing a puffed food material with a fat-containing texture is disclosed.

JP-A-6-327411 JP-A-2003-18964

The present inventors have found that meat-like foods using textured plant proteins as disclosed in Patent Document 1 and Patent Document 2 have a texture that is different from the diversity of natural meat (unevenness, looseness). ), and it was found that the texture of an artificial substance is felt.
An object of the present invention is to provide a meat-like food that reproduces various textures of natural meat when masticated.

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

That is, the meat-like food of the present invention comprises a first textured soybean protein material containing 40% by weight or more of water based on the total weight and less than 10% by weight of oil in terms of solid content based on the total weight. High lipidity consisting of a second textured soybean protein material containing a low lipid protein sheet, 40% by weight or more of water with respect to the total weight, and 10% or more by weight of oil in terms of solid content based on the total weight. It is characterized by being laminated with a protein sheet.

The meat-like food of the present invention is low-fat comprising the first textured soybean protein material containing 40% by weight or more of water based on the total weight and less than 10% by weight of oil in terms of solid content based on the total weight. and a high lipid protein sheet comprising a second structured soybean protein material containing 40% by weight or more of water based on the total weight and 10% by weight or more of oil on a solid basis based on the total weight. are stacked. Therefore, in the meat-like food of the present invention, a layer of fat like natural meat can be visually recognized, and the appearance of natural meat can be reproduced. In addition, when the meat-like food of the present invention is chewed, the oil content melts out of the high-lipid protein sheet, and it is possible to experience the texture and taste as if the meat had been chewed.

The first textured soybean protein material that constitutes the low-lipid protein sheet and the second textured soybean protein material that constitutes the high-lipidity protein sheet in the present invention are the first textured soybean protein material or the second textured soybean protein material, respectively. contains 40% by weight or more of water with respect to the total weight of the textured soybean protein material, and can reproduce elasticity like natural livestock meat. In addition, since the second textured soybean protein material used in the high-lipid protein sheet contains 10% by weight or more of oil in terms of solid content, it is possible to realize a texture with little dryness. In addition, since the first textured soybean protein material used in the low-lipid protein sheet contains less than 10% by weight of oil in terms of solid content, the texture of red meat can be realized.

In the present invention, a low lipid protein sheet and a high lipid protein sheet may be laminated and adhered via an adhesive. As the adhesive, it is desirable to use an enzyme that binds proteins together, such as transglutaminase or sodium caseinate.

Since the low-lipid protein sheet used in the present invention is in the form of a sheet, it has a front surface and a back surface. A plurality of grooves are preferably formed on at least one main surface of the low-lipid protein sheet. This is because the meat-like food of the present invention crumbles apart during mastication, and the texture of the muscle fibers of natural meat can be reproduced unevenly when masticated.
Since the high-lipid protein sheet used in the present invention is in the form of a sheet, it has a front surface and a back surface. A plurality of grooves are preferably formed on at least one main surface of the lipid-rich protein sheet. This is because the meat-like food of the present invention crumbles apart during mastication, and the texture of the muscle fibers of natural meat can be reproduced unevenly when masticated.
By pressing a roller or the like having a plurality of annular blades (square blades, kitchen knife blades, etc.) in parallel against the main surfaces of the low-lipid protein sheet and the high-lipid protein sheet, a plurality of blades are formed on the main surface. Grooves can be formed.

In the meat-like food of the present invention, the laminated protein sheet obtained by laminating the low-lipid protein sheet and the high-lipid protein sheet may be wound and laminated in a roll. In this case, an adhesive is applied not only between the low-lipidity protein sheet and the high-lipidity protein sheet, but also on the main surface of the laminated protein sheet, and then the laminated protein sheet is wound and laminated into a roll. good too.

The meat-like food of the present invention may be formed by folding a laminated protein sheet in which the low-lipid protein sheet and the high-lipid protein sheet are laminated.

The meat-like food of the present invention may be provided with seasonings or cooked.

FIG. 1 is a schematic cross-sectional view for explaining an embodiment of the meat-like food according to the present invention. FIG. 2 is a schematic cross-sectional view for explaining another embodiment of the meat-like food according to the present invention. FIG. 3 is a schematic cross-sectional view for explaining another embodiment of the meat-like food according to the present invention. FIG. 4 is a photograph showing a low-lipid protein sheet according to Example 1 of the present invention. FIG. 5 is a photograph showing a lipid-rich protein sheet according to Example 1 of the present invention. FIG. 6 is a photograph showing a laminated meat-like food according to Example 1 of the present invention. FIG. 7 is a photograph showing a rolled meat-like food according to Example 2 of the present invention.

The meat-like food of the present invention is low-fat comprising the first textured soybean protein material containing 40% by weight or more of water based on the total weight and less than 10% by weight of oil in terms of solid content based on the total weight. and a high lipid protein sheet comprising a second structured soybean protein material containing 40% by weight or more of water based on the total weight and 10% by weight or more of oil on a solid basis based on the total weight. and are laminated.
FIG. 1 is a schematic cross-sectional view for explaining an embodiment of the meat-like food according to the present invention. The meat-like food 1 is a low-lipid protein made of the first textured soybean protein material containing 40% by weight or more of water based on the total weight and less than 10% by weight of oil in terms of solid content based on the total weight. A lipid-rich protein sheet 20 comprising a sheet 10 and a second textured soybean protein material containing 40% by weight or more of water based on the total weight and 10% by weight or more of oil on a solid basis based on the total weight. are adhered via an adhesive 30 . The low lipid protein sheet 10 and the high lipid protein sheet 20 contain water and have elasticity, and the high lipid protein sheet 20 can reproduce the appearance of natural fat of meat, and furthermore, the high lipid protein sheet during mastication. The oil melts out of the meat, and you can reproduce the texture and taste as if you were chewing fat.
On the surfaces of the low-lipid protein sheet 10 and the high-lipid protein sheet 20 produced by extrusion molding, a plurality of grooves 40 are formed parallel to the extrusion direction of the low-lipid protein sheet 10 and the high-lipid protein sheet 20. When masticated, the groove 40 serves as a starting point, and the texture of the meat-like food 1 can be realized so that the meat-like food 1 crumbles like the natural muscle fibers of livestock meat crumble.

FIG. 2 is a schematic cross-sectional view for explaining a meat-like food that is another embodiment of the present invention. The meat-like food 2 is obtained by bonding a low-lipid protein sheet 10 and a high-lipid protein sheet 20 via an adhesive 30, winding the laminated protein sheet, and then forming the front and back surfaces of the laminated protein sheet. are adhered via an adhesive 30 to form a laminated roll shape. On the surfaces of the low-lipid protein sheet 10 and the high-lipid protein sheet 20 produced by extrusion molding, a plurality of grooves 40 are formed parallel to the extrusion direction of the low-lipid protein sheet 10 and the high-lipid protein sheet 20. is provided. The winding direction of the low-lipidity protein sheet 10 and the high-lipidity protein sheet 20 (the direction in which the center of the laminated roll body formed by winding the sheets moves due to winding) is relative to the extrusion direction of the sheet. It may be parallel or vertical, but the vertical direction is preferred. This is because the laminated sheet tends to collapse during mastication.
The laminated roll around which the low-lipidity protein sheet 10 and the high-lipidity protein sheet 20 are wound has a smaller exposed area from the sides of the high-lipidity protein sheet than in a simple laminated structure, so that it collapses when cooked. Suitable for retort food.

FIG. 3 is a schematic cross-sectional view for explaining a meat-like food that is still another embodiment of the present invention. The meat-like food 3 consists of a low-lipid protein sheet 10 having a plurality of grooves 40 formed on its surface parallel to the direction of extrusion, and a high-lipid protein sheet 10 having a plurality of grooves 40 formed on its surface parallel to the direction of extrusion. The protein sheet 20 is adhered to the protein sheet 20 via an adhesive 30. The laminated protein sheet is folded in the direction of extrusion of the laminated protein sheet and then adhered via the adhesive 30.
The meat-like food of the present invention has not only a structure in which low-lipid protein sheets and high-lipid protein sheets are alternately laminated and adhered, but also a plurality of low-lipid protein sheets adhered via an adhesive. A structure in which a protein sheet and a plurality of lipid-rich protein sheets adhered via an adhesive are laminated and adhered via an adhesive may be used. The number and order of stacking the low-lipid protein sheet and the high-lipid protein sheet constituting the meat-like food of the present invention are not particularly limited.

The first textured soybean protein material that constitutes the low-lipid protein sheet and the second textured soybean protein material that constitutes the high-lipidity protein sheet in the present invention each contain at least 40% by weight of the total weight thereof. of water. This water is the total weight of the water blended as the raw material of the first textured soybean protein material and the second textured soybean protein material, and the water contained in the raw materials such as the soybean protein material and the carbohydrate source. When the water content is within the above range, the texture of the first textured soybean protein material and the second textured soybean protein material can be brought closer to that of natural livestock meat. The upper limit of the water content in the first textured soybean protein material and the upper limit of the water content in the second textured soybean protein material are, for example, 65% by weight. The water content is preferably 40 to 60% by weight.

Water to be mixed as a raw material is not particularly limited, and pure water, mineral water, tap water, distilled water, ion-exchanged water, well water, etc. can be used.

The second textured soybean protein material constituting the high-lipid protein sheet of the present invention contains 10% by weight or more of oil in terms of solid content with respect to the total weight. When the second textured soybean protein material contains oil within the above range, it is possible to achieve elasticity similar to that of natural livestock meat and texture with less dryness. The oil content is the total weight of the soy protein raw material, which is the raw material of the second textured soy protein material, the oil contained in the carbohydrate source, etc., and the oil content optionally blended as the raw material of the second textured soy protein material. . The upper limit of the oil content in the second textured soybean protein material is, for example, 60% by weight.
The first textured soybean protein material constituting the low-lipid protein sheet of the present invention contains less than 10% by weight of oil in terms of solid content with respect to the total weight. This is because the first textured soybean protein material can realize the texture of red meat and maintain the strength of the meat-like food. Such a first textured soybean protein material can be produced by using a raw material with a low oil content such as defatted soybeans or isolated soybean protein. The lower limit of the oil content in the first textured soybean protein material is preferably 0.5% by weight or more. Of course, the first textured soybean protein material may not contain oil.

When oil is optionally added in addition to the protein raw material, carbohydrate source, etc., which are the raw materials of the first textured soybean protein material and the second textured soybean protein material, the type is not particularly limited, and it is generally used in food. Usable oils and fats can be used.

The first textured soybean protein material that constitutes the low-lipid protein sheet and the second textured soybean protein material that constitutes the high-lipidity protein sheet in the present invention each have a total weight of It preferably contains 10% by weight or more of carbohydrates. This is because when the carbohydrate content is within the above range, it is easy to control the state of bonding between fibrous soybean proteins. This carbohydrate is the total weight of the carbohydrate contained in the soybean protein raw material, which is the raw material of the first textured soybean protein material and the second textured soybean protein material, and the carbohydrates contained in the raw materials other than the soybean protein raw material. be. The upper limit of the carbohydrate content in the first textured soybean protein material and the upper limit of the carbohydrate content in the second textured soybean protein material are each, for example, 50% by weight.
Each of the first textured soybean protein material and the second textured soybean protein material may contain 1 to 50% by weight of the carbohydrate in terms of solid content.

The textured soy protein material preferably contains starch as a carbohydrate source, and said starch is preferably corn starch. This is because cornstarch has excellent binding properties for fibrous soybean protein.

The first textured soybean protein material constituting the low-lipid protein sheet in the present invention may contain calcium. When the first textured soy protein material contains calcium, the first textured soy protein material may contain 300 mg to 1500 mg of calcium per 100 g of the first textured soy protein material in terms of solid content. preferable. This is because, when the amount of calcium in the first textured soybean protein material is within the above range, the soybean protein is easily fibrillated.

The second textured soybean protein material constituting the lipid-rich protein sheet in the present invention may contain calcium. The second textured soybean protein material preferably contains 300 mg to 1500 mg of calcium per 100 g of the second textured soybean protein material in terms of solid content. This is because, when the amount of calcium in the second textured soybean protein material is within the above range, the soybean protein is easily fibrillated.
The content of calcium means the amount (mg) contained per 100 g of dry weight (in terms of solid content) of the first textured soybean protein material or the second textured soybean protein material.

The form containing 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. As a method for adding calcium, it is preferable to add a calcium salt to the raw material, but it is added by impregnating soybean protein containing carbohydrates extruded while heating and pressurizing with an extruder into an aqueous solution of these calcium salts. may In addition to calcium salts, magnesium salts can be used as well.

The first textured soybean protein material and the second textured soybean protein material may each be composed of fibrous soybean protein. The fibrous soybean protein preferably has a fiber diameter of 0.01 to 1000 μm, for example. It is more preferably 10 to 100 μm.

The first textured soybean protein material and the second textured soybean protein material constituting the low-lipid protein sheet and the high-lipid protein sheet in the present invention are preferably in the form of a flat sheet, and the thickness thereof is It is desirable to be 0.5 to 5.0 mm.

The content of the adhesive in the meat-like food of the present invention is not particularly limited, but is, for example, 0.01 to 10 parts by weight per 100 parts by weight of the meat-like food.

The grooves formed on the main surfaces of the low-lipidity protein sheet and the high-lipidity protein sheet may be formed on the entire main surface of the low-lipidity protein sheet and the high-lipidity protein sheet, or may be formed on part of the main surface. may be formed in The cross-sectional shape of the groove is not particularly limited, and may be, for example, rectangular, semicircular, or V-shaped. Although the direction of the groove is not particularly limited, it is preferably parallel to the direction of extrusion when the low-lipid protein sheet and the high-lipid protein sheet are produced by extrusion molding. When the direction of the grooves is parallel to the direction of extrusion, the fibers of the soybean protein that constitutes the meat-like food are less likely to break, and a texture that can be loosened during mastication can be reproduced.
The number of grooves formed on the main surface of the low-lipidity protein sheet and the high-lipidity protein sheet is not particularly limited, and may be two or more.
In addition, the distance between adjacent grooves in the plurality of grooves formed on the main surface of the low-lipid protein sheet and the high-lipid protein sheet can be arbitrarily adjusted depending on the portion of the meat to be imitated. Since the thickness of the muscle fibers that make up the meat differs depending on the part of the meat, the texture of various meat fibers can be reproduced by adjusting the spacing between adjacent grooves. For example, it is desirable to adjust the interval between adjacent grooves to 2 to 3 mm in a muscle portion, and to adjust the interval between adjacent grooves to 0.5 mm or more and less than 2 mm in a sirloin portion.

Next, an example of the method for preparing the meat-like food of the present invention will be described.
The meat-like food of the present invention is a raw material mixture containing soybean protein raw materials corresponding to the first textured soybean protein material and the second textured soybean protein material constituting the low-lipid protein sheet and the high-lipid protein sheet, respectively. separately (soy protein mixture preparation step), extruded sheet-like first textured soy protein material and second textured soy protein material (low lipid protein sheet and high lipid protein sheet ) (textured soybean protein manufacturing step), the first textured soybean protein material and the second textured soybean protein material are sandwiched between rollers having a plurality of annular blades arranged in parallel, and extruded in the direction A step of forming grooves (groove forming step) on the main surface (surface and / or back surface) of the low-lipid protein sheet and the high-lipid protein sheet by pressing in the vertical direction against the low-lipid protein sheet and the high-lipid protein sheet It is produced through a step of laminating protein sheets via an adhesive (lamination step).

(Soybean protein mixture preparation step)
A low-oil soybean protein raw material such as defatted soybean or isolated soybean protein is prepared as a raw material for the low-lipid protein sheet, and water is added to the soybean protein raw material. Soybean protein raw materials such as full-fat soybean protein and isolated soybean protein are prepared as raw materials for the high-lipid protein sheet, and kneaded to form a raw material mixture of the first textured soybean protein material and the second textured soybean protein material. prepare. If necessary, a carbohydrate (cornstarch) may be added and water added, and a calcium salt or the like may be added. The content of carbohydrates in the raw material may be 1% by weight or more, 1 to 50% by weight, or 10% by weight or more in terms of solid content with respect to the textured soybean protein material. is preferred. This is because when the carbohydrate content is within the above range, it is easy to control the binding state of the fibrous soybean protein.
Full-fat soy protein contains 20 to 30% by weight of oil in terms of solid content, and the oil content can be adjusted by adjusting the amount of full-fat soy protein. On the other hand, defatted soybeans and isolated soybean protein contain only 1 to 10% by weight of oil in terms of solid content. The oil may be removed during the meat-like food preparation process.

(Textured soybean protein production step and groove formation step)
The prepared raw material mixture of each structured soybean protein material is put into an extruder (extrusion molding machine), and then the raw material that has been pressurized and heated to become thermoplastic is passed through a die (mouthpiece) provided at the tip of the screw. Push out. At this time, the raw material composition can be adjusted to 30 to 90% by weight of soybean protein in terms of solid content, and the pressure and heating conditions can be adjusted to a screw rotation speed of 150 to 550 rpm and a heating temperature of 25 to 180°C.
In the present invention, the size of the slit of the die through which the textured soybean protein material is extruded is preferably 1 to 5 mm in thickness and 10 mm or more in width. The extruded textured soy protein sheet may be pressed in a direction perpendicular to the direction of extrusion (vertical direction) with a roller provided with a plurality of annular blades for forming grooves on its surface. By pressing, the annular blade is fitted into the main surface of the textured soybean protein sheet to form grooves parallel to the direction of extrusion. Thus, a low-lipid protein sheet and a high-lipid protein sheet having grooves formed on the main surface are obtained.
(Lamination process)
A transglutaminase powder or an aqueous solution of transglutaminase, which is an adhesive, is applied to the adhesive surfaces of the low-lipid protein sheet and the high-lipid protein sheet, and the two are laminated so that the adhesive-applied surfaces face each other. Glue to make a meat-like food.
Furthermore, if necessary, an adhesive is further applied to the main surface of the laminated protein sheet obtained by laminating the low-lipid protein sheet and the high-lipid protein sheet via an adhesive so that the surface to which the adhesive is applied faces the inside. A meat-like food product may be produced by winding and adhering the laminated protein sheet to a roll. Also, a meat-like food product may be produced by folding a laminated protein sheet obtained by laminating a low-lipid protein sheet and a high-lipid protein sheet via an adhesive. In this case, if necessary, an adhesive may be applied to the surfaces where the front surfaces and the back surfaces of the laminated protein sheet are in contact. Meat-like foods can be processed into sizes suitable for cooking and eating.

Through the above steps, the meat-like food of the present invention can be produced.

To the meat-like food of the present invention, sugars, seasonings, vegetables such as carrots, burdock, sesame, and onions, seaweeds such as wakame and hijiki, and meats such as minced meat may be added.

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

The product obtained as described above can be provided in the form of a meat-like retort food.

Example 1
(1) Preparation of low-lipid protein sheet 85 parts by weight of defatted soybeans (trade name: Soya Flower A, manufactured by Nisshin OilliO) and 15 parts by weight of isolated soy protein (trade name: SUPRO PM, manufactured by Dupont) are mixed as raw materials. Mixed powder was supplied to a twin-screw extruder and heat-treated under pressure. A low-lipid protein sheet was extruded from a twin screw extruder through a cooling die while supplying 100 parts by weight of water with respect to 100 parts by weight of the mixed raw material powder (see Table 1). The pressurized heat treatment with the twin-screw extruder was performed at a screw rotation speed of 500 rpm, an outlet side of 134° C., a pressure of 3.5 MPa, a cooling water temperature of 60° C., and a die slit width of 60 mm×thickness of 1.0 mm. The low-lipid protein sheet was cut with a biaxial roller (1 mm square blade, roller clearance 0.1 mm) with a plurality of annular blades (1 mm square blade) for forming grooves on the surface. direction) to provide a plurality of grooves on the front and back surfaces (Fig. 4). FIG. 4 is a photograph showing a low-lipid protein sheet according to Example 1 of the present invention. In addition, Table 2 shows the raw material composition of the low-lipid protein sheet. Although the composition (% by weight) in Table 2 may not be 100% by weight, the remainder is ash such as calcium oxide.

(2) Preparation of high lipid protein sheet 50 parts by weight of full fat soy protein containing about 26% by weight of oil in terms of solid content (trade name: Soya Flower NSA manufactured by Nisshin OilliO), isolated soy protein (trade name: SUPRO) PM, manufactured by Dupont) 22 parts by weight, 24 parts by weight of cornstarch (trade name: cornstarch, manufactured by Kato Kagaku), and 4 parts by weight of calcium sulfate (trade name: calcium sulfate dihydrate, manufactured by Fujifilm Wako Pure Chemical Industries) are added and mixed. It was made into raw material mixed powder, supplied to a twin-screw extruder, and subjected to pressurization and heat treatment. A lipid-rich protein sheet was extruded from a twin-screw extruder through a cooling die while supplying 80 parts by weight of water to 100 parts by weight of the mixed raw material powder (see Table 1). The pressurized heat treatment in the twin-screw extruder was performed at a screw rotation speed of 500 rpm, an outlet side of 133° C., a pressure of 3.1 MPa, a cooling water temperature of 60° C., and a die slit width of 60 mm×thickness of 1.0 mm. The lipid-rich protein sheet was obtained by using a biaxial roller (1 mm square blade, roller clearance 0.1 mm) with a plurality of annular blades (1 mm square blade) for forming grooves on the surface. direction) to form grooves on the surface (Fig. 5). FIG. 5 is a photograph showing a lipid-rich protein sheet according to Example 1 of the present invention. In addition, Table 2 shows the raw material composition of the high-lipid protein sheet.

(3) Lamination step Two of the low-lipid protein sheets and three of the high-lipid protein sheets obtained above were alternately laminated, laminated and adhered.
A transglutaminase preparation (Activa TG-B, manufactured by Ajinomoto Co.) was used for adhesion of each sheet, and an aqueous transglutaminase solution prepared by dissolving this in four times the amount of water was applied to the surface of each sheet. After the application, the sheets were overlapped and kept in a refrigerator for 2 hours while a load of 5 kg was applied to obtain a meat-like food consisting of a 5-layer laminate (Fig. 6). FIG. 6 is a photograph showing a laminated meat-like food according to Example 1 of the present invention.

Example 2
In the same manner as in Example 1, a low-lipid protein sheet and a high-lipid protein sheet having a plurality of grooves on the front side and the back side were produced, each layered one by one via an aqueous solution of transglutaminase, and laminated by adhesion. got a sheet.
An aqueous solution of transglutaminase is applied to the surface of the high-lipid protein sheet side of this laminated sheet, and this is rolled up so that the high-lipid protein sheet side faces inside, and kept in a refrigerator for 2 hours while applying a load of 5 kg, A meat-like food consisting of a roll-shaped laminate was prepared (Fig. 7). FIG. 7 is a photograph showing a rolled meat-like food according to Example 2 of the present invention.

(Cooking of meat-like food)
The meat-like foods of Examples 1 and 2 were immersed in a seasoning liquid having the following composition for 5 hours, and heated at 180° C. to obtain a baked sample.

(Composition of seasoning liquid)
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

When the baked samples of Examples 1 and 2 were eaten, the appearance was close to that of natural livestock meat, and the fibrous tissue loosened during mastication. .

1, 2, 3 meat-like food 10 low-lipid protein sheet 20 high-lipid protein sheet 30 adhesive 40 groove

Claims (6)

a low-lipid protein sheet comprising a first textured soy protein material containing 40% by weight or more of water with respect to the total weight and less than 10% by weight of oil in terms of solid content with respect to the total weight; and On the other hand, a high lipid protein sheet made of a second textured soybean protein material containing 40% by weight or more of water and 10% by weight or more of oil in terms of solid content based on the total weight is laminated. A meat-like food product characterized by: 2. The meat-like food according to claim 1, wherein said low-lipid protein sheet and said high-lipid protein sheet are laminated via an adhesive. 3. The meat-like food according to claim 1, wherein a plurality of grooves are formed on at least one main surface of said low-lipid protein sheet. The meat-like food according to any one of claims 1 to 3, wherein a plurality of grooves are formed on at least one main surface of the high-lipid protein sheet. 5. The meat-like food according to any one of claims 1 to 4, which is formed by winding a laminated protein sheet in which the low-lipid protein sheet and the high-lipid protein sheet are laminated. 5. The meat-like food according to any one of claims 1 to 4, wherein a laminated protein sheet obtained by laminating the low-lipid protein sheet and the high-lipid protein sheet is folded 99 times.

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