JP2023146657A - 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 increasingly severe, and there is a growing tendency to use vegetable proteins such as soybean protein as substitute raw materials for livestock meat or as fillers.

Among vegetable proteins, textured soy protein, which is made from defatted soybeans and powdered soy protein materials, is used for a variety of purposes, and is used as a filler for ground meat in processed meat foods such as hamburgers and meatballs. Textured soy protein is used.
On the other hand, a characteristic of the texture of meat-like foods using textured soybean protein is that it is inferior to natural meat in that it does not loosen when chewed. In particular, there is a problem that the loose texture of meat fibers cannot be reproduced satisfactorily, and various studies have been conducted on improving the texture of such textured soybean proteins.
In addition, natural processed meat foods contain fat, and the oil that melts from the fat spreads in the mouth when chewed.In order to reproduce this fat, textured soy protein was used. Various studies have been conducted to incorporate fats and oils into meat-like foods.

For example, U.S. Pat. No. 5,002,301 discloses mixing a textured finely ground vegetable protein material and water to form a slurry having a total solids content of about 35-50%, and rapidly heating the slurry to a temperature of about 100° C. or higher. A heated slurry at a temperature of about 100°C or higher is introduced into the processing tube under positive pressure due to centrifugal force, where the structured protein rapidly solidifies and forms a structure in which the proteins are bonded to each other within the processing tube. Forms a continuous protein mass with distinct parallel layers of protein, the layers extending generally perpendicular to the direction of slurry flow through the tube, allowing the structured solidified protein to be fully solidified into the processed tube. Retained in a processing tube until a solid product retaining its laminated structure is formed when discharged, the laminated structured protein mass is discharged from the processing tube, and the structured protein mass is cut into pieces of desired dimensions; A method for producing a structured plant protein product having a layered meat-like appearance and texture is disclosed, wherein the pieces are characterized by having multiple distinct layers of interconnected structured plant protein.

Furthermore, in Patent Document 2, in a method of texturing a soybean protein-containing raw material containing oil and fat using an extruder, an alkaline substance is added to the raw material so that the pH of the textured product becomes 7.0 to 8.0. A method for producing a fat-containing tissue-like puffed food material is disclosed.

Japanese Patent Application Publication No. 6-327411 Japanese Patent Application Publication No. 2003-18964

The present inventors have discovered that the texture of meat-like foods using textured plant proteins as disclosed in Patent Documents 1 and 2 has the diversity (heterogeneity, looseness, etc.) of natural meat. ), and it was found that the texture felt like that of an artificial product.
An object of the present invention is to provide a meat-like food that reproduces the various textures of natural meat when chewed.

The present invention is a meat-like food that can faithfully reproduce the appearance, 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 consists of a first structured soybean protein material containing 40% by weight or more of water based on the total weight and less than 10% by weight of oil based on the total weight in terms of solid content. A high-lipid protein sheet consisting of a low-lipid protein sheet and a second textured soybean protein material containing water of 40% by weight or more based on the total weight and oil content of 10% by weight or more in terms of solid content based on the total weight. It is characterized by being formed by laminating protein sheets.

The meat-like food of the present invention is a low-lipid material made of 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. A high-lipid protein sheet made of a second textured soybean protein material containing a water content of 40% by weight or more based on the total weight and an oil content of 10% by weight or more in terms of solid content based on the total weight. are laminated. Therefore, in the meat-like food of the present invention, a fat layer similar to that of natural livestock meat is visible, and the appearance of natural livestock meat can be reproduced. In addition, when the meat-like food of the present invention is chewed, the oil content dissolves from the high-lipid protein sheet, allowing the user to experience the texture and taste as if they were chewing fatty meat.

In the present invention, the first textured soybean protein material constituting the low-lipid protein sheet and the second textured soybean protein material constituting the high-lipidity protein sheet are the first textured soybean protein material or the second textured soybean protein material, respectively. It contains 40% or more water by weight based on the total weight of the textured soybean protein material, and can reproduce the elasticity of natural meat. Furthermore, 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 achieve a texture with less dryness. Furthermore, 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, it can achieve the texture of red meat.

In the present invention, a low-lipidity protein sheet and a high-lipidity protein sheet may be laminated and bonded together 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-lipidity protein sheet used in the present invention is in the form of a sheet, it has main surfaces on the front and back sides. It is desirable that a plurality of grooves be formed on at least one main surface of the low-lipidity protein sheet. This is because the meat-like food of the present invention crumbles into pieces when chewed, reproducing the texture of natural animal meat muscle fibers that unravel unevenly during mastication.
Since the high-lipidity protein sheet used in the present invention is in the form of a sheet, it has main surfaces on the front and back sides. It is desirable that a plurality of grooves be formed on at least one main surface of the high-lipidity protein sheet. This is because the meat-like food of the present invention crumbles into pieces when chewed, reproducing the texture of natural animal meat muscle fibers that unravel unevenly during mastication.
For example, by pressing a roller with a plurality of annular blades (square blades, knife blades, etc.) arranged in parallel against the main surfaces of the low-lipid protein sheet and the high-lipid protein sheet, a plurality of Grooves can be formed.

In the meat-like food of the present invention, a laminated protein sheet in which the low-lipid protein sheet and the high-lipid protein sheet are laminated may be wound and laminated into a roll. In this case, 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 obtained 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.

It is desirable that the low-lipid protein sheet and/or the high-lipid protein sheet constituting the meat-like food of the present invention contain insect-derived protein and/or algae-derived protein. Insect-derived proteins contain mineral components such as calcium, iron, and zinc, and algae-derived proteins contain docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which are necessary for brain development and heart function maintenance. This is because it contains many unique nutritional components such as long-chain omega-3 fatty acids.

FIG. 1 is a schematic cross-sectional view for explaining an embodiment of a 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-lipidity protein sheet according to Example 1 of the present invention. FIG. 5 is a photograph showing a high-lipidity protein sheet according to Example 1 of the present invention. FIG. 6 is a photograph showing the 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 a low-lipid material made of 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. A high-lipid protein sheet made of a second textured soybean protein material containing a water content of 40% by weight or more based on the total weight and an oil content of 10% by weight or more in terms of solid content based on the total weight. It is characterized by being laminated with.
FIG. 1 is a schematic cross-sectional view for explaining an embodiment of a meat-like food according to the present invention. Meat-like food 1 is a low-lipid protein made of 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. A high lipid protein sheet 20 made of 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 in terms of solid content based on the total weight are bonded together with an adhesive 30. The low-lipid protein sheet 10 and the high-lipid protein sheet 20 contain water and are elastic, and the high-lipid protein sheet 20 can reproduce the appearance of natural animal fat, and furthermore, the high-lipid protein sheet 20 is elastic when chewed. The oil melts out of the meat, creating a texture and taste that is as if you were chewing fatty meat.
A plurality of grooves 40 are formed on the surfaces of the low-lipid protein sheet 10 and the high-lipid protein sheet 20 produced by extrusion in parallel to the extrusion direction of the low-lipid protein sheet 10 and the high-lipid protein sheet 20. The texture of the meat-like food 1 can be realized such that the meat-like food 1 falls apart starting from the grooves 40 when chewing, just as the muscle fibers of natural livestock meat collapse.

FIG. 2 is a schematic cross-sectional view for explaining a meat-like food according to another embodiment of the present invention. The meat-like food 2 has a low-lipid protein sheet 10 and a high-lipid protein sheet 20 bonded together via an adhesive 30, and the laminated protein sheet is wound, and further the front and back surfaces of the laminated protein sheet are wrapped. The contact portions are bonded together via an adhesive 30 to form a laminated roll shape. A plurality of grooves 40 are formed on the surfaces of the low-lipid protein sheet 10 and the high-lipid protein sheet 20 produced by extrusion in parallel to the extrusion direction of the low-lipid protein sheet 10 and the high-lipid protein sheet 20. It is provided. The winding direction of the low-lipid protein sheet 10 and the high-lipid protein sheet 20 (the direction in which the center of the laminated roll body formed by winding the laminated protein sheet moves by winding) is determined by the extrusion of the laminated protein sheet. The direction may be parallel or perpendicular to the direction, but the perpendicular direction is preferable. This is because the laminated protein sheet tends to collapse when chewing.
The laminated roll in which the low-lipid protein sheet 10 and the high-lipid protein sheet 20 are wound has less exposed area from the side of the high-lipid protein sheet than a simple laminated structure, so it does not boil down when cooked. It is suitable for retort food.

FIG. 3 is a schematic cross-sectional view for explaining a meat-like food according to yet another embodiment of the present invention. The meat-like food 3 includes a low-lipid protein sheet 10 with a plurality of grooves 40 formed on the surface parallel to the extrusion direction, and a high-lipid protein sheet 10 with a plurality of grooves 40 formed on the surface parallel to the extrusion direction. The laminated protein sheet 20 is bonded with an adhesive 30, and the laminated protein sheet is folded ninety-nine along the extrusion direction of the laminated protein sheet and bonded with the adhesive 30.
The meat-like food of the present invention has a structure in which low-lipid protein sheets and high-lipid protein sheets are alternately laminated one by one and bonded together, as well as multiple low-lipid protein sheets bonded together via an adhesive. It may be a structure in which a protein sheet and a plurality of high-lipidity protein sheets bonded together via an adhesive are laminated and bonded via an adhesive. There are no particular restrictions on the number or order in which the low-lipid protein sheets and high-lipid protein sheets constituting the meat-like food of the present invention are laminated.

In the present invention, the first textured soybean protein material constituting the low-lipid protein sheet and the second textured soybean protein material constituting the high-lipidity protein sheet each account for 40% by weight or more based on the total weight thereof. Contains water. This water is the total weight of the water blended as a raw material for 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 raw 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 made close to that of natural livestock meat. The upper limit of the water content contained in the first textured soybean protein material and the upper limit of the water content contained 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 blended as a raw material is not particularly limited, and pure water, mineral water, tap water, distilled water, ion exchange water, well water, etc. can be used.

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

When optionally adding oil to the protein raw material, carbohydrate source, etc. that is the raw material for the first textured soybean protein material and the second textured soybean protein material, the type is not particularly limited. Any available oil or fat can be used.

The first textured soybean protein material constituting the low-lipid protein sheet and the second textured soybean protein material constituting the high-lipidity protein sheet in the present invention each have a solid content based on their total weight. Preferably, it 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 binding between fibrous soybean proteins. This carbohydrate is the total weight of the carbohydrates contained in the soybean protein raw material that is the raw material for the first textured soybean protein material and the second textured soybean protein material, as well as the carbohydrates contained in the raw materials other than the above-mentioned soybean protein raw material. be. The upper limit of the carbohydrate content contained in the first textured soybean protein material and the upper limit of the carbohydrate content contained in the second textured soybean protein material are each, for example, 50% by weight.
The first textured soybean protein material and the second textured soybean protein material may each contain 1 to 50% by weight of the carbohydrate in terms of solid content.

The first textured soybean protein material and the second textured soybean protein material each preferably contain starch as a carbohydrate source, and the starch is preferably cornstarch. This is because corn starch has excellent binding properties for fibrous soybean protein.

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

The second textured soybean protein material constituting the high-lipidity protein sheet of the present invention may contain calcium. The second textured soybean protein material preferably contains 300 mg to 1500 mg of calcium per 100g 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 likely to become fibrous.
Note that the above calcium content means the amount (mg) contained per 100 g of dry weight (solid content equivalent) of the first textured soybean protein material or the second textured soybean protein material.

The form in which calcium is contained 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. As the calcium salt, for example, calcium sulfate, calcium carbonate, calcium chloride, calcium hydroxide, etc. can be used. As for the method of adding calcium, it is preferable to add calcium salts to the raw materials, but it is also possible to add calcium by impregnating soybean protein containing carbohydrates extruded while heating and pressurizing with an extruder into an aqueous solution of calcium salts. It's okay. In addition to calcium salts, magnesium salts can be used as well.

It is desirable that the low-lipid protein sheet and/or the high-lipid protein sheet constituting the meat-like food of the present invention contain insect-derived protein and/or algae-derived protein.
Insect-derived proteins contain mineral components such as calcium, iron, and zinc, and algae-derived proteins contain docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which are necessary for brain development and heart function maintenance. This is because it contains many unique nutritional components such as long-chain omega-3 fatty acids. Examples of proteins derived from insects include proteins contained in edible insects such as locusts, silkworms, grasshoppers, crickets, moles, bees, ants, turtles, and cicadas. Moreover, as algae, kelp, wakame, hijiki, spirulina, chlorella, Odontella, Nannochloropsis, Euglena, etc. can be used. The form of insect-derived protein and algae-derived protein is not particularly limited, but for example, insect-derived protein can be made into powder by drying the insect as it is and pulverizing it, and then used as a raw material containing insect-derived protein. I can do it. Algae-derived protein can be used as a raw material containing algae-derived protein by drying the algae as it is and pulverizing it into powder. Then, these powders can be added to and mixed with the raw materials for a low-lipid protein sheet or a high-lipid protein sheet.
The content of insect-derived protein and/or algae-derived protein in the textured soybean protein material constituting the low-lipid protein sheet and the high-lipid protein sheet is not particularly limited, but is, for example, 0.01 in terms of solid content. It is preferably 50% by weight.

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. More preferably, it is 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-lipidity protein sheet in the present invention are preferably in the form of a flat sheet, and the thickness thereof is The thickness is preferably 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 a part of the main surface. may be formed. The cross-sectional shape of the groove is not particularly limited, and examples thereof include a rectangular shape, a semicircular shape, a V-shape, and the like. The direction of the grooves is not particularly limited, but when the low-lipidity protein sheet and the high-lipidity protein sheet are produced by extrusion molding, it is preferably parallel to the extrusion direction. When the direction of the grooves is parallel to the extrusion direction, the soybean protein fibers constituting the meat-like food are difficult to break, and the texture of the soybean protein that comes apart during mastication can be reproduced.
The number of grooves formed on the main surfaces of the low-lipidity protein sheet and the high-lipidity protein sheet is not particularly limited, and may be 2 or more.
Furthermore, the distance between adjacent grooves in the plurality of grooves formed on the main surfaces of the low-lipid protein sheet and the high-lipid protein sheet can be arbitrarily adjusted depending on the part 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, it is possible to reproduce the texture of various meat fibers by adjusting the distance between adjacent grooves. For example, in muscle parts, the interval between adjacent grooves is preferably adjusted to 2 to 3 mm, and in sirloin parts, it is desirable to adjust the interval between adjacent grooves to 0.5 mm or more and less than 2 mm.

Next, an example of the method for producing the meat-like food of the present invention will be described.
The meat-like food in 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-lipidity protein sheet, respectively. (soy protein mixture preparation step), extrusion molding to form a first textured soy protein material and a second textured soy protein material (a low-lipid protein sheet and a high-lipid protein sheet) ) (textured soy protein production step), the first textured soy protein material and the second textured soy protein material are held between rollers provided with a plurality of annular blades in parallel, and the extrusion direction is A step of forming grooves on the main surfaces (front and/or back surfaces) of a low-lipidity protein sheet and a high-lipidity protein sheet by pressing in a direction perpendicular to the material (groove formation step); It is produced through a process of laminating protein sheets via an adhesive (lamination process).

(Soybean protein mixture preparation process)
A low-oil soybean protein raw material such as defatted soybean or isolated soybean protein is prepared as a raw material for a low-lipid protein sheet, and water is added to the soybean protein raw material. A raw material mixture of the first textured soy protein material and the second textured soy protein material is prepared by preparing and kneading soy protein raw materials such as full-fat soy protein and isolated soy protein as raw materials for the high-lipidity protein sheet. prepare. If necessary, carbohydrates (cornstarch) may be further added to add water, and calcium salts, proteins derived from insects, proteins derived from algae, etc. 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 based on the solid content of the textured soy protein material. is preferred. This is because when the carbohydrate content is within the above range, the binding state of the fibrous soybean protein can be easily controlled.
Full-fat soybean 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 soybean 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 production process of the meat-like food.

(Textured soy protein material production process and groove formation process)
The prepared raw material mixture of each textured soy protein material is put into an extruder (extrusion molding machine), and then the raw material that has been subjected to pressure and heat treatment to become thermoplastic is passed through a die (mouthpiece) installed 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 150 to 550 rpm of screw rotation and 25 to 180° C. of heating temperature.
In the present invention, the size of the slit of the die through which the textured soy protein material is extruded is preferably 1 to 5 mm in thickness and 10 mm or more in width. The extruded textured soybean protein sheet may be pressed in a direction perpendicular to the extrusion direction (vertical direction) using a roller having a plurality of annular blades for forming grooves on its surface. By pressing, an annular blade is inserted into the main surface of the textured soybean protein sheet to form a groove parallel to the extrusion direction. In this way, a low-lipidity protein sheet and a high-lipidity protein sheet with grooves formed on the main surface are obtained.

(Lamination process)
Transglutaminase powder or transglutaminase aqueous solution as an adhesive is applied to the adhesive surfaces of a low-lipid protein sheet and a high-lipid protein sheet, and the two are laminated so that the adhesive-applied surfaces face each other. Glue it together to make a meat-like food.
Furthermore, if necessary, an adhesive is further applied to the main surface of the laminated protein sheet in which a low-lipidity protein sheet and a high-lipidity protein sheet are laminated via an adhesive, so that the surface to which the adhesive is applied is on the inside. A meat-like food product made of a roll may be produced by winding and adhering a laminated protein sheet to the roll. Alternatively, a meat-like food may be produced by folding a laminated protein sheet in which a low-lipid protein sheet and a high-lipid protein sheet are laminated via an adhesive. In this case, if necessary, an adhesive may be applied to the surface where the front surfaces of the laminated protein sheet are in contact with each other and the surface where the back surfaces are in contact with each other. 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.

Sugars, seasonings, vegetables such as carrots, burdock, sesame, onions, and meats such as ground meat may be added to the meat-like food of the present invention.

The meat-like food of the present invention can be used by cutting and processing into a predetermined shape, adding seasonings, and cooking. The 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 food in a retort package.

Example 1
(1) Preparation of low-lipid protein sheet 85 parts by weight of defatted soybean (product name: Soya Flower A, manufactured by Nisshin Oilio) and 15 parts by weight of isolated soybean protein (product name: SUPRO PM, manufactured by Dupont) were mixed to prepare the raw material. A mixed powder was prepared, and the mixture was supplied to a twin-screw extruder and subjected to pressure and heat treatment. A low-lipid protein sheet was extruded from a twin-screw extruder through a cooling die while supplying 100 parts by weight of water to 100 parts by weight of the raw material mixed powder (see Table 1). The pressure and heat treatment using the twin-screw extruder was carried out at a screw rotation speed of 500 rpm, an outlet side of 134° C., a pressure of 3.5 μPa, a cooling water temperature of 60° C., and a die slit width of 60 mm×thickness of 1.0 mm. The low-lipidity protein sheet is produced using a biaxial roller (1 mm square blade, roller clearance 0.1 mm) with multiple annular blades (1 mm square blade) on the surface for forming grooves in a direction perpendicular to the extrusion direction (up and down). direction) to form a plurality of grooves on the front and back surfaces (Figure 4). FIG. 4 is a photograph showing a low-lipidity protein sheet according to Example 1 of the present invention. Furthermore, Table 2 shows the raw material composition of the low-lipid protein sheet. Note that in Table 2, the composition (wt%) may not be 100% by weight, but the remainder is ash such as calcium oxide.

(2) Preparation of high-lipid protein sheet 50 parts by weight of full-fat soybean protein containing approximately 26% by weight of oil in terms of solid content (product name: Sawyer Flower NSA manufactured by Nisshin Oilio), isolated soybean protein (product name: SUPRO) Add and mix 22 parts by weight of PM (manufactured by Dupont), 24 parts by weight of cornstarch (trade name: Cornstarch, manufactured by Kato Chemical), and 4 parts by weight of calcium sulfate (trade name: Calcium sulfate dihydrate, manufactured by Fujifilm Wako Pure Chemical Industries). The mixed powder was prepared as a raw material mixed powder, which was then supplied to a twin-screw extruder and subjected to pressure and heat treatment. A high lipid 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 raw material mixed powder (see Table 1). The pressure and heat treatment using the twin-screw extruder was carried out at a screw rotation speed of 500 rpm, an outlet side of 133° C., a pressure of 3.1 μPa, a cooling water temperature of 60° C., and a die slit width of 60 mm×thickness of 1.0 mm. The high-lipid protein sheet is extruded using a biaxial roller (1 mm square blade, roller clearance 0.1 mm) with multiple annular blades (1 mm square blade) on the surface for forming grooves in a direction perpendicular to the extrusion direction (up and down). direction) to form a plurality of grooves (Fig. 5). FIG. 5 is a photograph showing a high-lipidity protein sheet according to Example 1 of the present invention. Furthermore, Table 2 shows the raw material composition of the high-lipid protein sheet. Note that in Table 2, the composition (wt%) may not be 100% by weight, but the remainder is ash such as calcium oxide.

(3) Lamination step The two low-lipidity protein sheets and three high-lipidity protein sheets obtained above were alternately laminated, laminated, and bonded.
A transglutaminase preparation (Activa TG-B manufactured by Ajinomoto Co., Ltd.) was used to adhere each sheet, and a transglutaminase aqueous solution prepared by dissolving this in 4 times the amount of water was applied to the surface of each sheet. After coating, the respective sheets were stacked on top of each other and kept in a refrigerator for 2 hours while applying a load of 5 kg to form a meat-like food consisting of a 5-layer laminate (FIG. 6). FIG. 6 is a photograph showing the laminated meat-like food according to Example 1 of the present invention.

Example 2
In the same manner as in Example 1, a low-lipidity protein sheet and a high-lipidity protein sheet having a plurality of grooves on the front and back sides were manufactured, and one sheet of each was laminated via an aqueous transglutaminase solution, and then laminated by adhesion. Got a sheet.
A transglutaminase aqueous solution was applied to the surface of this laminated sheet on the high-lipid protein sheet side, and this was rolled up so that the high-lipid protein sheet side was on the 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 (Figure 7). FIG. 7 is a photograph showing a rolled meat-like food according to Example 2 of the present invention.

Example 3
A meat-like food was obtained in the same manner as in Example 1, except that a low-lipid protein sheet and a high-lipid protein sheet were prepared as follows:
(1) Low-lipid protein sheet Defatted soybean (product name: Soya Flower A, manufactured by Nisshin Oilio) 85 parts by weight, isolated soy protein (product name: SUPRO PM, manufactured by Dupont) 10 parts by weight, cricket powder (Ecology Co., Ltd.) 2 parts by weight of Spirulina, an algae (Spirulina powder (powder) manufactured by Japan Alger Co., Ltd.) were mixed to make a raw material mixed powder, which was then fed to a twin-screw extruder and subjected to pressure and heat treatment. I did it. A low-lipid protein sheet was extruded from a twin-screw extruder through a cooling die while supplying 100 parts by weight of water to 100 parts by weight of the raw material mixed powder (see Table 3). The pressure and heat treatment using the twin-screw extruder was carried out at a screw rotation speed of 500 rpm, an outlet side of 134° C., a pressure of 3.5 μPa, a cooling water temperature of 60° C., and a die slit width of 60 mm×thickness of 1.0 mm. The low-lipidity protein sheet is made using a biaxial roller (1 mm square blades, roller clearance 0.1 mm, square blades are formed only on the upper roller) with a plurality of annular blades (1 mm square blades) on the surface for forming grooves. A plurality of grooves were formed on the surface by pressing in a direction perpendicular to the extrusion direction (vertical direction). Table 4 shows the raw material composition of the low-lipid protein sheet. In Table 4, the composition (wt%) may not be 100 wt%, but the remainder is ash such as calcium oxide.

(2) High lipid protein sheet 50 parts by weight of full-fat soy protein containing approximately 26% by weight of oil in terms of solid content (product name: Sawyer Flower NSA, manufactured by Nisshin Oilio), isolated soy protein (product name: SUPRO PM) , manufactured by Dupont), 21 parts by weight of cornstarch (trade name: Cornstarch, manufactured by Kato Chemical), 4 parts by weight of calcium sulfate (trade name: Calcium sulfate dihydrate, manufactured by Fuji Film Wako Pure Chemical Industries), cricket powder ( 2 parts by weight of European house cricket powder (manufactured by Ecology Co., Ltd.) and 3 parts by weight of spirulina, an algae (Spirulina powder (powder), manufactured by Japan Alger Co., Ltd.) were added and mixed to form a raw material mixed powder, which was then fed to a twin-screw extruder. Pressure and heat treatment was performed. A high lipid 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 raw material mixed powder (see Table 3). The pressure and heat treatment using the twin-screw extruder was carried out at a screw rotation speed of 500 rpm, an outlet side of 133° C., a pressure of 3.1 μPa, a cooling water temperature of 60° C., and a die slit width of 60 mm×thickness of 1.0 mm. The high-lipidity protein sheet is made of a biaxial roller (1 mm square blades, roller clearance 0.1 mm, square blades are formed only on the upper roller) with a plurality of annular blades (1 mm square blades) on the surface for forming grooves. Grooves were formed on the surface by pressing in a direction perpendicular to the extrusion direction (up and down).
Table 4 shows the raw material composition of the high lipid protein sheet. In Table 4, the composition (wt%) may not be 100 wt%, but the remainder is ash such as calcium oxide.

（肉様食品の調理）
実施例１、２、３にかかる肉様食品を下記組成の調味液に５時間浸漬して味つけして、１８０℃で加熱して焼成サンプルとした。

(Cooking of meat-like foods)
The meat-like foods of Examples 1, 2, and 3 were seasoned by immersing them in a seasoning solution having the following composition for 5 hours, and heated at 180° C. to prepare baked samples.

(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 Solid oil 20 parts by weight Water 120 parts by weight Caramel color 2 parts by weight

When we ate the baked samples of Examples 1, 2, and 3, the appearance was similar to that of natural meat, and the fibrous structure loosened when chewed, and the oil dissolved in the mouth, sufficiently reproducing natural meat. was.
Furthermore, the protein nutritional food of Example 3 contains proteins derived from insects and algae, and is also rich in minerals.

1, 2, 3 Meat-like food 10 Low-lipid protein sheet 20 High-lipid protein sheet 30 Adhesive 40 Groove

Claims (8)

A low-lipid protein sheet made of 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; A high lipid protein sheet made of a second textured soy protein material containing 40% by weight or more of water and 10% by weight or more of oil in terms of solid content relative to the total weight is laminated. Characteristic meat-like food. The meat-like food according to claim 1, wherein the low-lipid protein sheet and the high-lipid protein sheet are laminated via an adhesive. The meat-like food according to claim 1 or 2, wherein a plurality of grooves are formed on at least one main surface of the 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. 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. The meat-like food according to any one of claims 1 to 4, which is obtained 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 according to any one of claims 1 to 6, wherein the high-lipidity protein sheet contains insect-derived protein and/or algae-derived protein. The meat-like food according to any one of claims 1 to 7, wherein the low-lipid protein sheet contains insect-derived protein and/or algae-derived protein.

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