JP6705969B2 - Method for producing meat substitute for vegetarian and vegan - Google Patents

Description

The present invention relates to a method of making meat substitutes provided for vegetarians and vegans.

Japanese traditional meals include, for example, miso soup (boiled vegetables and seaweeds), boiled vegetables and potatoes, stir-fried foods, and soybean-based tofu and natto. Bean dishes were the main focus. However, in recent years, lifestyle-related diseases have increased due to westernization of eating habits. Lifestyle-related diseases are caused by the accumulation of daily disordered lifestyles and are said to be closely related to eating habits and exercise habits. Therefore, the number of people who are interested in the original healthy eating habits has been increasing by conducting the eating habits that eliminate meat.

People who practice vegetarian diets are collectively called vegetarians. In Japan, there is a statistic that 9.2% of the population are vegetarians (Japanese Vegetarian Society, 2003), and the number of vegetarians is a minority in the current situation.

Especially among vegetarians, there are people who practice a diet called vegan. Vegan means meat, eggs, seafood and their by-products (including lard, hed, gelatin, meat extract, broth of bonito flakes, sardines, shrimps, etc., fish eggs obtained by killing fish). It refers to a person who has a lifestyle that does not eat anything that includes.

European and American vegetarians already have citizenship, and restaurants and student cafeterias have vegetarian menus, but in Japan it is not said that they still have citizenship, and vegans eat at ordinary restaurants. It is almost impossible to do in Japan. As a result, many Japanese vegetarians, including vegans, have a very limited choice of restaurants and menus.

In addition, in the "Towards the World's Highest and Most Advanced Tourism Industry-Proposals by the Tourism Industry Policy Study Group" announced by the Japan Tourism Agency in April 2013, one of the layers that should be actively pursued in the future , Vegetarians are listed. In recent years, foods other than vegetarians have been demanded as a part of dietary variations, which meet the needs of those who desire a meat-free diet.

Therefore, there is a demand for new processed foods that can be taken by vegetarians and vegans for those who do not use meat as a raw material.

Under such circumstances, new foods containing konjac and okara as main ingredients have been proposed. For example, Japanese Patent Laid-Open No. 2009-039044 discloses okara konjac containing konjac refined flour, raw okara, etherified tapioca starch, ground wheat bran and vital gluten (Patent Document 1).

Further, in Japanese Patent Application Laid-Open No. 2009-38982, a paste-like seaweed raw material and konjac powder are added to a paste-like okara raw material which is ground to form a dissolved mixture by stirring with warm water. A soybean-processed food and a soybean-processed food material obtained by adding a hydroxide to a dissolved mixture and then leaving it to coagulate and mold are disclosed (Patent Document 2).

Furthermore, Japanese Patent Laid-Open No. 2007-313680 discloses a processed food material obtained by mixing soybean curd with a coagulant, kneading the soybean curd with konjak, etc., and heating and coagulating it. Reference 3).

Furthermore, Japanese Patent Laid-Open No. 2001-292730 discloses a granular porous food product obtained by gelling a mixture containing grains, okara and konjac components into particles (Patent Document 4).

Further, in JP-A-2016-77198, konjac flour and starch are mixed and made into a paste having a viscosity that can be stirred by adding water, in which bread crumbs or okara powder, and raw material minced and/or seasonings are added. There is disclosed a patty molded product containing at least the calcium hydroxide and heat-molded to form a non-protein coagulated tissue (Patent Document 5).

JP, 2009-039044, A JP, 2009-38982, A JP, 2007-321680, A JP 2001-292730 A JP, 2016-77198, A

The above-mentioned processed foods containing konnyaku and okara as the main ingredients that have been proposed so far can be eaten by vegetarians and vegans because they can get protein without using meat or fish, but they have a texture. From that point of view, it has not yet become a full-fledged meat substitute.

Therefore, an object of the present invention is to provide a method for producing meat substitutes for vegetarians and vegans, which has the same texture as meat without using meat.

In addition to vegetarians and vegans, in order to meet the demands of health-conscious general people in the future, it is an important issue to provide meat substitutes that can enjoy the texture of meat without using meat. is there.

Therefore, another object of the present invention is to provide a method for producing meat substitutes that can be satisfied even by those who eat meat.

The present inventor, in order to solve the above problems, after performing various studies on raw materials and manufacturing methods, konjac flour, okara, and soybean protein as the main raw materials, by heat treatment in heated hot water, It was found that a meat substitute with a texture similar to that of sausage using meat can be produced. Then, by adding seasonings and spices, it is possible to express a taste equivalent to that of sausage, which is then frozen and thawed and then minced, and mixed with a binder to prepare a meat-based patty. It has been found that patties with similar taste and texture can be molded.

The present invention has been made based on such findings, konnyaku powder, okara, a method for producing meat substitutes for vegetarians and vegans containing soy protein as a main ingredient, soy protein, konjac, and okara And a step of preparing a paste-like raw material by mixing salt and a coagulant, a step of preparing a forming raw material by molding the paste-like raw material into an arbitrary shape, and a salt solution of 60 to 230° C. The present invention provides a method for producing meat substitutes for vegetarian and vegan, which comprises a step of preparing meat substitutes by introducing a molding raw material and performing heat treatment.

According to the present invention, meat substitutes having the same texture as meat can be produced without using meat, so that even vegetarians and vegans can eat with confidence. In addition, it is possible to manufacture meat substitutes that can enjoy the texture of meat without using meat, so it is not possible to ingest meat for health-conscious people, religious or health reasons, or illness. It can be provided to people as a safe meat substitute.

In the present embodiment, vegetarian refers to a person who eats only vegetarian food, or who eats eggs and dairy products in addition to vegetarian food according to his/her choice. There are classifications of vegetarians defined by the International Vegetarian Association and the Japanese Vegetarian Association, but these are also included. Specifically, lacto-ovo-vegetarians, who are mainly vegetarian but eat dairy products and eggs; eat dairy products, but slaughter cattle and take out their stomachs. Lacto-vegetarian dairy eaters who do not eat rennet (clotting enzyme) that collects digestive juices; eat eggs (whether birds or seafood) Ovo-vegetarians who eat only unfertilized eggs; vegetarian, but don't eat gochu (garlic, garlic, leek, leek, onion, or onion) , Oriental vegetarians who do not necessarily avoid the use of non-edible animals; and eat only foods that do not kill plants (even if apples are harvested Trees do not die, but carrots die, so carrots are not eaten), and include fruitians who eat food based on the idea that the plant itself will not be killed when harvested.

Further, in the present embodiment, “vegan” (pure vegetarian, vegan) means that ethical and environmental reasons do not consume any animal foods including dairy products and honey, and leather and wool products. , And philosophy that excludes the use of non-edible animals such as entertainment. Also, vegans eat vegetable foods, but do not necessarily avoid the use of non-edible animals. Dietary Vegan; used mainly synonymously with vegan abroad, but in Indian society Includes pure-vegetarian, which is lactovegetarian and not lacto-ovo vegetarian (dairy products are eaten but eggs are not eaten).

The present embodiment has a step of preparing a paste-like raw material by mixing soybean protein, konnyaku powder, okara, and a coagulant.

Soybean protein is a protein that constitutes soybean (Glycine max) beans, and examples thereof include 2S globulin, 7S globulin, 11S globulin, and 15S globulin. These soybean globulin is a major protein that accounts for about 80% by mass of the protein contained in soybean. Therefore, as the globulin, soybean globulin obtained from soybean can be used. By using soybean protein, the protein content of the meat substitute of the present embodiment can be increased and a texture like meat can be imparted. Soy protein has an amino acid score of 100 (a score for evaluating the quality of protein in food, and when all the essential amino acids are present, the score is 100), which is 100, which is as good as meat and eggs. It is said to be a protein. Therefore, it is possible to take in proteins that tend to be deficient in okara alone. Especially for vegetarians and vegans, it is necessary to ingest a sufficient amount of protein for foods other than meat, but there is a limit to the amount of food that can be consumed in one meal, so soy protein will increase the protein content. This is very important.

The shape is not particularly limited, but it is preferable to use powdery soybean protein from the viewpoint of storage stability and handling property. As soybean protein, commercially available soybean protein can be used.

The amount of soybean protein added is preferably 1 to 1000% by weight, more preferably 25 to 500% by weight, and further preferably 80 to 250% by weight, based on the weight of konjac flour. preferable.

Konjac flour has glucomannan as a main component, and its basic structure is that D-glucose and D-mannose are combined by β-1,4 bond at a ratio of about 1:1.6, and 1 to 50 to 60 residues of sugar. It has a branch at the rate of pieces. An acetyl group is present at a ratio of 1 to 19 residues of these sugars. The three-dimensional structure is round and the sugar chains are folded. When konjac powder is sufficiently swollen with water, and an alkali (coagulating agent such as calcium) is added to the obtained hydrate and heated, a irreversible konjac gel (konjac) is obtained. That is, when an alkali is added, a low-molecular organic acid is eliminated, and glucomannan is partially bonded by a hydrogen bond, and this point serves as a node to form a network structure. Inside the mesh structure, the fibers are intricately intertwined with each other, and a large amount of water is retained. It is considered that this water plays a role of producing elasticity and texture like meats such as sausage, minced meat and patties. The konjac flour is not particularly limited as to the konjac variety, and commercially available konjac flour can be used.

The amount of konjac powder added is preferably 0.01 to 20% by weight, more preferably 1 to 10% by weight, and more preferably 2.5 to 5% by weight, based on water. More preferable.

Okara is squeezed powder obtained when squeezing soy milk in the process of producing tofu from soybeans. According to the general analysis values, the components in the dry matter are about 26% crude protein, about 13% crude fat, about 33% soluble nitrogen-free matter, and about 15% crude fiber, which are very high in nutritional value. Usually, it is distributed in a state of containing about 75% to 80% of water, but in the present embodiment, it is preferable to use dried okara powder from the viewpoint of storage stability and handling property. ..

The amount of okara added is preferably 1 to 500% by weight, more preferably 50 to 300% by weight, and even more preferably 100 to 200% by weight, based on the konnyaku powder.

As the coagulant, any additive that coagulates konjac can be used without particular limitation. For example, at least one selected from the group consisting of calcium carbonate, sodium carbonate, calcium hydroxide, calcined shell calcium, calcium sulfate, glucono delta lactone, and magnesium chloride (nigari) can be mentioned.

The amount of the coagulant added is preferably 0.1 to 30% by weight, more preferably 3 to 15% by weight, and further preferably 6 to 10% by weight, based on the konnyaku powder.

In the present embodiment, it is preferable to further add salt to the pasty raw material to increase the viscosity.

Further, in the present embodiment, it is preferable to further mix a seasoning (seasoning) other than the salt and a spice (spice) from the viewpoint of imparting a meat flavor to the paste-like raw material. Specifically, for example, soy sauce, sage, paprika, pepper, onion, ginger and the like are preferably mixed.

By adding these seasonings and spices to the pasty raw material, it is possible to impart a flavor similar to that of a processed meat product such as sausage or patty using real meat as the raw material. The amount of the seasoning or spice added can be adjusted as desired. Further, from the viewpoint of easy handling and storage stability, it is preferable to use dry powder for these seasonings and spices.

In the present embodiment, there is a step of preparing a molding raw material by molding the pasty raw material into an arbitrary shape.

It is preferable to carry out this step in the shortest possible time. If the paste-like raw material is not molded while it is hot, it will be hard to solidify and easily collapse even if the heat treatment step described later is performed. Regarding the shape, for example, when using it as a meat substitute for sausage, the paste-like raw material may be molded into an elongated shape such as sausage, and when used as a meat substitute for ham, it is molded into a relatively thick cylindrical shape and completed. If sliced later, it can be used as meat substitute for ham. When used as minced meat or patties, which will be described later, it is not necessary to form it into a particular shape because it will be minced with a mincer later.

Although it may be subjected to the next step immediately after molding, it is preferable to leave it at room temperature (normal temperature) for 30 minutes to several hours after molding. As a result, the konjak expands and becomes tighter, and the texture of the meat can be made closer to that of meat.

In the present embodiment, the meat substitute is prepared by adding the forming raw material to a salt solution at 60 to 230° C. and heat-treating it.

If the temperature is lower than 60°C, the molding raw material does not expand to the maximum extent and the firm texture peculiar to meat is not obtained. On the other hand, at a temperature of higher than 230°C, the shape of the foam may collapse due to the pressure of the boiled bubbles. Water is preferably 5000 cc or more per 1000 g of the forming raw material. If the amount of water is less than this, the molding raw materials will adhere to each other, and the surface will easily break. Also, the addition of salt has the effect of removing the odor peculiar to konjac or alkali. The desired meat substitute can be prepared without the addition of salt, but when salt is added, the tension and pre-preparation of the meat substitute (particularly when molded into sausage) is higher than when salt is not added. It is preferable because a feeling is obtained. The amount of salt added may be 1 to 5 teaspoons per 5000 cc of water.

In the present embodiment, it is preferable to include a step of agitating the forming raw material so as to avoid contact with air during the heat treatment step.

If the molding raw material is exposed to air for a long time (5 minutes or more), the portion exposed to air may be discolored and the surface may be uneven. Therefore, it is necessary to regularly stir the forming raw material.

In the present embodiment, it is preferable to further include a step of immersing the meat substitute in fresh water after the heat treatment.

By this step, the peculiar odor of konjac and coagulant can be removed to some extent. The immersion time may be at least about 5 minutes. After immersion, remove from fresh water and store at room temperature or refrigerated. Here, frozen storage is not preferable because the texture of meat is impaired.

The obtained meat substitute for vegetarian and vegan has a texture like that of a real sausage, even though it does not contain any raw materials that vegetarian and vegan repel, and by adding seasonings and spices, A sausage-like flavor can be imparted to the flavor.

In this embodiment, it is preferable to further include a step of preparing frozen meat substitute by freezing the meat substitute.

This step is not preferable when preparing the meat substitute for sausage described above, but when preparing minced meat or patties to be described later, freezing enhances elasticity by moderately removing water from the meat substitute, It is preferable because minced meat or patty having a texture similar to that of real meat can be produced.

The present embodiment further includes a step of preparing minced meat substitute by thawing the frozen meat substitute and subjecting it to mincer treatment.

The thawed meat substitute is minced with a mincer equipped with mincer cutters having a diameter of 8 mm and a diameter of 1 mm, for example. The conditions for the mincer treatment can be set appropriately.

In this embodiment, it is preferable to have a step of squeezing the minced meat substitute to drain water.

The means for squeezing the water is not particularly limited, and it may be squeezed by hand. By draining enough water to squeeze it by hand, the texture of the meat substitute can be made closer to that of meat.

In the present embodiment, it is preferable to have a step of adding a binder to the minced meat substitute and molding a patty.

The binder is not particularly limited as long as it does not depart from the object of the present invention, but a protein-based or carbohydrate-based one other than animal-derived raw materials can be used. Specifically, the present invention is not limited to this, but dextrin, starch, modified starch, agar, thickening polysaccharide (for example, locust bean gum, guar gum, carrageenan, xanthan gum, tragacanth gum, tamarind seed gum, pectin, gum arabic). , Curdlan, tara gum, gellan gum, gati gum, CMC, sodium alginate, pullulan, etc.), casein, gluten and the like.

It is preferable that the binder is used alone or in combination of two or more and is mixed as a powder or as an aqueous solution. When adding these binders, dextrin or the like may be used as a dispersion medium so that mixing and dispersion can be performed well.

At this time, it is preferable to add salt appropriately to increase the viscosity. Furthermore, seasonings and spices such as paprika powder, allspice, and onion powder can be added as appropriate.

By adding the binder, the minced meat substitute meat can be molded into patties. In addition, by adding seasonings and spices, it is possible to impart the same flavor as that of patty using meat.

One of the important properties as a meat substitute is whether or not there is a grain (brown color) when cooked. A typical konjac product cannot be burnt even if it is cooked, which gives it a dull impression. On the other hand, the vegetarian and vegan meat substitutes according to the present embodiment can be provided with the same grilled pattern (brown color) as the case of using real meat when cooked in a frying pan, etc. Can stimulate your appetite. As described above, the meat substitute for vegetarian and vegan meat of the present embodiment is indistinguishable from the real meat even after being cooked, and has a texture similar to that of the actual meat when eaten, so that the meat is extremely satisfying. It can be provided as a high diet food.

1. Preparation of sausage substitute meat for vegetarian/vegan 100 g of konjac flour (manufactured by Motegi Food Industry Co., Ltd., konjac flour) was gradually added to a pot containing 3000 cc of water and mixed with a spatula. In addition to this, soy protein powder (Fuji Protein Technology Co., Ltd., trade name Supro XT 219D IP) 250 g, Okara powder (Kobe Food Industry Co., Ltd., trade name dry Okara) 100 g, salt 90 g, sage powder (SB food) Co., Ltd., product name Kobe Art Tea Sage Powder 500g Sage Powder Sage Yakuyo Salvia powder 40g, Paprika powder (manufactured by Esb Foods Co., Ltd., product name paprika/powder/bag) 40g, White Pepper (Esb Foods Co., Ltd., Product name: White pepper/powder/bag) 25g, Onion powder (manufactured by SB Foods Co., Ltd., product name Onion/Powder/bag) 25g, Ginger powder (manufactured by SB Foods Co., product name Ginger/Powder/bag) 10g The mixture was mixed in small additions. When it became a paste, calcium hydroxide and water were added thereto and sufficiently stirred to prepare a paste raw material.

The obtained paste-like raw material was molded into a sausage shape having a diameter of about 1.5 cm and a length of about 19 cm while it was hot, and allowed to stand at room temperature (normal temperature) for 30 minutes. Separately, heat 1000 cc or more of water per 1 000 g of forming raw material, a salt solution consisting of 1 teaspoon of salt into a pot to 95 to 230°C, and when the forming raw material solidifies, put the forming raw material shaped like sausage in the pan. I boiled it for about 45 minutes. Since the molding raw material floated on the way, the molding raw material was appropriately stirred so as not to come into contact with air (to prevent color unevenness).

When the boiled sausage substitute meat was placed in a colander, the weight before boiling was about doubled. Then, the sausage substitute meat was immersed in fresh water for about 5 minutes to obtain a vegetarian vegan sausage substitute meat from which the peculiar smells of konjac and calcium were removed. The resulting meat substitute for vegetarian/vegan sausage had a diameter of about 1.5 cm and a length of about 19 cm.

2. Preparation of meat substitutes for vegetarian/vegan (1)
30 g of konjac flour and 3 g of seaweed flour (manufactured by Maruyama Shoten Co., Ltd., trade name seaweed flour, standard 0.3) were mixed with a spatula while gradually putting them in a pot containing 1000 cc of water. To this, 60 g of okara powder was added little by little, and mixed with a spatula. Then, it was left to stand for a certain period of time and cooled. To this, a mixture of 50 cc of water and 2 g of calcium hydroxide was added and sufficiently stirred to prepare a pasty raw material. The pasty raw material was molded into an appropriate shape and left at room temperature (normal temperature) for 2 hours to prepare a molding raw material.

Separately, water of 5000 cc or more per 1000 g of forming raw material and a saline solution consisting of 1 teaspoon of salt were separately heated in a pan at about 95°C to 230°C, and the forming raw material was charged and boiled for a certain period of time. Since the molding raw material floated on the way, the molding raw material was appropriately stirred so as not to come into contact with air (to prevent color unevenness). When the molding raw material hardened and became elastic, it was placed in a colander and drained to obtain meat substitutes. Then, the frozen meat substitute was prepared by freezing the meat substitute. Freezing drained moisture and enhanced elasticity.

After thawing the frozen meat substitute, it was minced with a mincer equipped with a mincer cutter of 8 mm diameter and 1 mm diameter. The minced meat substitute thus obtained was washed with water and drained to such an extent that the water was slightly squeezed when held by hand.

To the drained minced meat substitute, 5 g of paprika powder, 10 g of allspice (manufactured by SB Foods Co., Ltd., trade name Allspice/powder/bag), 5 g of onion powder, and 20 g of salt were mixed and added to mix. Furthermore, 50 g of soy protein powder and 50 g of starch (Yukiwa Foods Co., Ltd., trade name Kataguri flour (Hokkaido)) 50 g and a little cornstarch-based binder (SOBOL Co., Ltd., trade name BINDEX 100B) were added, mixed, and added to the patty. By forming the meat into a shape, a meat substitute for vegetarian/vegan patties was obtained.

3. Preparation of meat substitutes for vegetarian/vegan (2)
30 g of konjac flour and 3 g of seaweed flour were mixed with a spatula while gradually putting them in a pot containing 1000 cc of water. To this was mixed 60 g of okara powder, 50 g of soybean protein powder, 5 g of paprika powder, 10 g of allspice, 5 g of onion powder, and 30 g of salt, and a spice mix. Furthermore, a mixture of 50 cc of water and 2 g of calcium hydroxide was added and sufficiently stirred to prepare a pasty raw material. This pasty raw material was molded into an appropriate shape to prepare a molding raw material, and left at room temperature (normal temperature) for 4 hours to prepare a molding raw material.

Separately, water of 5000 cc or more per 1000 g of forming raw material and a saline solution consisting of 1 teaspoon of salt were heated to about 95° C. in a pan, and the forming raw material was charged and boiled for a certain period of time. Since the molding raw material floated on the way, the molding raw material was appropriately stirred so as not to come into contact with air (to prevent color unevenness). When the molding raw material hardened and became elastic, it was placed in a colander and drained to obtain meat substitutes. Then, the frozen meat substitute was prepared by freezing the meat substitute. Freezing drained moisture and enhanced elasticity.

After thawing the frozen meat substitute, it was minced with a mincer equipped with a mincer cutter of 8 mm diameter and 1 mm diameter. The minced meat substitute thus obtained was washed with water and drained to such an extent that the water was slightly squeezed when held by hand.

50 g of starch was mixed with the drained minced meat substitute and molded into a patty form to obtain a patty-like meat substitute for vegetarian/vegan.

4. Sensory evaluation The above-mentioned vegetarian/vegan sausage substitute meat (Example) was subjected to sensory evaluation in the following manner. As a comparative object (comparative example), a commercially available sausage (sausage for hot dog, manufactured by Cosmo Foods Inc., length about 18 cm, thickness about 2 cm) was used.

Ten sensory assessors (healthy adults who are not vegetarian or vegans and who have normal eating habits) sampled the samples, and evaluated according to the following evaluation criteria. That is, the texture (texture) and taste of the sausage substitute meat for vegetarian/vegan when compared with the commercially available sausage were evaluated on a scale of 5 and an average value thereof was calculated.
5: Very good 4: Good 3: Normal 2: Slightly inferior 1: Remarkably inferior

The sausage for hot dogs of the comparative example is commercially available and has a relatively good texture (texture) and taste. The evaluation by the sensory evaluator was also high. On the other hand, the sausage substitute meats for vegetarian and vegan of Examples also had a texture (texture) and taste that were equal to or higher than those of the comparative examples, indicating that the texture and taste similar to those of meat can be expressed. This means that the meat substitutes of the examples can provide meat substitutes that can enjoy the taste and texture of meat for vegetarians and vegans, as well as those who have a normal diet that is neither vegetarian nor vegan. On the other hand, it can be said that, as one of the variations of the diet, it can be said that it can be a food that can meet the needs of those who desire a diet that does not use meat.

Claims (9)

A method for producing vegetarian and vegan meat substitutes containing konjac flour, okara, and soybean globulin as main ingredients,
A step of preparing a pasty raw material by mixing soy globulin, konjac flour, okara, and a coagulant,
A step of mixing salt with the pasty raw material,
A step of preparing a molding raw material by molding the pasty raw material into an arbitrary shape,
Leaving the molding material at room temperature for 30 minutes to 4 hours,
A step of preparing a meat substitute by adding a molding raw material to a salt solution at 60 to 230° C. and heat-treating
A step of immersing the substitute meat in fresh water after the heat treatment,
And a method for producing meat substitutes for vegetarian and vegan. The method for producing meat for vegetarian and vegan according to claim 1, further comprising the step of mixing sage, paprika, pepper, onion, and ginger with the pasty raw material. The method for producing a meat substitute for vegetarian and vegan according to claim 1, which has a step of stirring the forming raw material during the step of the heat treatment. The method for producing a meat substitute for vegetarian and vegan according to any one of claims 1 to 3, wherein the forming raw material is formed into a sausage form. 5. The coagulant is at least one selected from the group consisting of calcium carbonate, sodium carbonate, calcium hydroxide, calcined shell calcium, calcium sulfate, glucono delta lactone, and magnesium chloride (nigari). The method for producing a meat substitute for vegetarian and vegan according to any one of 1. The method for producing meat for vegetarian and vegan according to any one of claims 1 to 5, further comprising a step of preparing frozen meat substitute by freezing the meat substitute. The method for producing meat for vegetarian and vegan according to claim 6 , further comprising the step of preparing minced meat substitute by thawing the frozen meat substitute and treating with mincer. The method for producing a meat substitute for vegetarian and vegan according to claim 7, further comprising squeezing the minced meat substitute to drain water. The method for producing meat for vegetarian and vegan according to claim 7 or 8, further comprising the step of adding a binder to the minced meat substitute to form a patty.