JP7362960B1 - Meat-like food with loosened fibers and method for producing the same - Google Patents

Abstract

[Problem] To provide a meat-like food that is useful as a food substitute for fish or meat, that is, as a food that allows ingestion of vegetable protein instead of animal protein, and a method for producing the same. [Solution] (a) a structured vegetable protein, (b) a liquid phase containing at least the water necessary to swell the structured vegetable protein, (c) an oil or fat, and (d) acetylated oxidation. Meat-like foods containing at least starch have a unique loosening of fibers when chewed, have a juicy feel, and are useful as fish meat and meat substitute foods, as well as materials thereof. [Selection diagram] Figure 1

Description

The present invention relates to a meat-like food using vegetable protein and a method for producing the same, and more particularly to a meat-like food whose fibers feel loosened when chewed, and a method for producing the same.

In order to maintain sustainable resources, vegetable proteins are being used in place of animal proteins. Here, in addition to catering to vegetarians and vegans, efforts have been made to add value to the product to include general consumers, such as by making the texture meat-like. Soybean protein is known as a vegetable protein that can be used in place of animal protein.

For example, JP-A-4-228037 (Patent Document 1), JP-A-2010-200627 (Patent Document 2), and WO2020-255366A (Patent Document 3) disclose pseudo-meat or meat-like products using soy protein. Suggest food. These proposals are aimed at achieving an appearance and cooking performance similar to meat, but no consideration is given to the texture, such as the loosening of fibers.

In addition, JP 2022-124688 A (Patent Document 4) discloses that by rehydrating granular vegetable protein and grinding it, a food material for fish meat with moderate loosening and a cohesive fibrous texture can be obtained. shall be. Although starch is listed as another component in the composition proposed by this document (paragraph 0019), there is no study of its type, purpose of addition, or influence on texture.

Recently, in addition to livestock meat, fish meat has also been considered as an alternative. For example, JP 2017-79601 A (Patent Document 5) discloses a tuna paste containing defibrated granular soy protein, palm oil, liquid oil such as soybean oil and rapeseed oil, oil and fat, and potato starch. Disclose alternative foods. What this publication proposes is an alternative food that provides a paste-like texture, and no consideration is given to the texture of chunks of fish meat.

Chunks of fish meat, such as fish fillets, and some meats have a unique fibrous feel when chewed, so it is important for meat-like foods to reproduce the fibrous feel of fish and meat. become. Furthermore, it is important for fish-like foods to contain appropriate amounts of water and oil and have a juicy feel.

Note that modified starch is used to improve the texture of foods. However, in Japanese Patent No. 4942855 (Patent Document 6), acetylated tapioca starch is used to impart a texture with sufficient elasticity and hardness, but the target is fish paste products and plant Contains no sex protein. JP 2013-108 A (Patent Document 7) also discloses the use of acetylated starch, but even in this document, the target is fish paste products.

Japanese Patent Application Publication No. 4-228037 Japanese Patent Application Publication No. 2010-200627 WO2020-255366A publication JP2022-124688A JP2017-79601A Patent No. 4942855 Unexamined Japanese Patent Publication No. 2013-108

The present inventors have recently discovered a composition of a meat-like food using vegetable protein that gives a unique feeling of loose fibers when chewed, and more preferably has a juicy feel. The present invention is based on this knowledge.

Accordingly, an object of the present invention is to provide a meat-like food useful as a meat substitute food, that is, a food that can ingest vegetable protein instead of animal protein, and a method for producing the same.

The meat-like food according to the present invention is
(a) Textured vegetable protein;
(b) a liquid phase containing at least the water necessary to swell the structured vegetable protein;
It is characterized by containing at least (c) oil and fat, and (d) acetylated oxidized starch.

Furthermore, the method for producing meat-like food according to the present invention includes:
(1) Step of preparing swollen structured vegetable protein;
(2) adding oil and fat and acetylated oxidized starch to the swollen structured vegetable protein prepared in step (1); and (3) molding the mixture obtained in step (2). It is characterized by comprising.

According to the present invention, there is provided a meat-like food that gives a unique feeling of loose fibers when chewed, and more preferably a meat-like food that has a juicy feel. According to the present invention, it is possible to realize a pseudo-meat-like food that does not rely on animal protein, and it also has the advantageous effect that stable mass production is possible.

It is a breaking curve of the fish fillet-like food product of the present invention. 1 is a fracture curve of a fish fillet-like food product of the present invention that does not contain acetylated oxidized starch. 1 is a fracture curve of a fish fillet-like food of the present invention that does not contain acetylated oxidized starch and fats and oils. This is a breaking curve of a fillet of autumn salmon. This is the breaking curve of commercially available kamaboko.

Meat-like food The meat- like food according to the present invention refers to both those that can be served immediately as food as well as those that can be served as food after some processing and cooking as food ingredients. Therefore, the word "food" in the meat-like food according to the present invention is used in a broad sense including food materials and food raw materials.

Fish meat and some meats, such as chicken meat, feel elastic when first chewed, and then have a unique texture that loosens, and at the same time gives a texture in which water and oil components seep out. The meat-like food according to the present invention has an equivalent or similar texture compared to these. That is, the meat-like food according to the present invention gives a unique feeling of loosening of fibers when chewed, and also gives a desirable juicy feeling. As a result, the "meat-like food" according to the present invention is useful as a food substitute for fish or meat, that is, as a food that allows ingestion of vegetable protein instead of animal protein. In this specification, the term "edible meat" is used to include livestock meat (beef, pork, horse meat, sheep meat, goat), rabbit meat, and poultry meat. Furthermore, in this specification, "fish fillet" is used in the same meaning as "fish meat."

The fact that the meat-like food according to the present invention has a "texture" similar to fish meat or some meats is clarified from the results of measuring its fracture curve and elastic modulus in Examples described later. The "texture" of the meat-like food according to the present invention is achieved by the components and preferably their quantitative ratios described below.

Textured vegetable protein The "textured vegetable protein" contained in the meat-like food according to the present invention is a vegetable protein that has been texturized to give it a fibrous or thin film-like structure in a certain direction. . Preferably, as described later, the granular vegetable protein is swollen in a liquid phase containing at least the water necessary to swell it (hereinafter, this operation may be referred to as "rehydration"), and further, for example, It means that the fibers have been loosened by crushing. As the "textured vegetable protein" in the present invention, for example, "granular vegetable protein" or "fibrous vegetable protein" that meets the provisions of Japanese Agricultural Standards (JAS) 0838 can be typically used. can. Textured vegetable proteins can be made from, for example, soybeans, defatted soybeans, wheat, peas, etc., and granular soybean proteins are preferably used in the present invention. Further, the shape of the vegetable protein is not particularly limited as long as it is organized, such as granular, flake, block, and fibrous shapes. In addition, the solution for swelling the vegetable protein can contain other ingredients such as seasonings described below in addition to water, and such aqueous solution ingredients contained in the meat-like food are not referred to herein. is called the liquid phase.

The amount of structured vegetable protein contained in the meat-like food according to the present invention may be determined as appropriate within a range that can achieve a meat-like texture, but according to one embodiment of the present invention, It is preferable that the amount of structured vegetable protein in the dry matter before reconstitution with water is about 20 to 40% by weight, a more preferable lower limit is about 25% by weight, and an even more preferable lower limit is about 26% by weight. A more preferable upper limit is about 30% by weight, and an even more preferable upper limit is about 28% by weight.

Fats and oils The fats and oils contained in the meat-like food according to the present invention adhere to the surface of the fibers of the above-mentioned structured vegetable protein, and cause the fibers to adhere to each other and the acetylated oxidized starch (described later), thereby improving the molding stability of the food. At the same time, it is thought that the pressure during mastication serves to retain the moisture contained in the food, especially the structured vegetable protein, within the food until a certain pressure is reached.

As the fats and oils used in the present invention, edible fats and oils can be used, such as rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, Examples include vegetable oils and fats such as sesame oil, evening primrose oil, palm oil, palm kernel oil, and coconut oil, and animal fats and oils such as milk fat, beef tallow, lard, fish oil, and whale oil, and these oils and fats alone or in combination, or Examples include hardened fractionated oils, as well as processed oils and fats subjected to enzymatic transesterification, random transesterification using catalysts, etc. More preferable examples include palm oil, white soybean oil, corn oil, rice oil, olive oil, sesame oil, edible processed oil, emulsified oil, shortening, and margarine.

The amount of fat and oil contained in the meat-like food according to the present invention may be determined as appropriate within a range that can realize a meat-like texture, but according to one embodiment of the present invention, the amount of fat and oil contained in the meat-like food is 1.5 to 25% by weight based on the entire food raw material. %, a more preferable lower limit is about 4.0% by weight, an even more preferable lower limit is 6.0% by weight, a more preferable upper limit is about 23% by weight, and an even more preferable upper limit is 20% by weight. It is about %.

Acetylated oxidized starch The acetylated oxidized starch contained in the meat-like food according to the present invention enters the gaps between the fibers of the above-mentioned structured vegetable protein and adheres the fibers to each other, thereby imparting molding stability to the food. It is thought that the pressure during chewing causes the fibers to separate from each other, giving a feeling of loosening.

The amount of acetylated oxidized starch contained in the meat-like food according to the present invention may be determined as appropriate within a range that can realize a meat-like texture, but according to one embodiment of the present invention, the amount of acetylated oxidized starch contained in the meat-like food is 0.5% based on the entire food raw material. It is preferably about 16% by weight, a more preferable lower limit is about 2% by weight, an even more preferable lower limit is 3% by weight, a more preferable upper limit is about 15% by weight, and an even more preferable upper limit is 13% by weight. That's about it.

Ingredients and Other Ingredients for Making Meat-Like Food The meat-like food according to the present invention preferably contains seasonings, flavors, and pigments such as fish extract and meat extract, so that the taste and color of the food become more fish-like and meat-like. I will make it happen. For example, the addition of salmon extract or flavoring can serve as a substitute for salmon fillets. To adjust the taste, seasonings, colorants, flavors, and other food additives such as modified starches, powdered vegetable proteins, thickeners, methylcellulose, emulsions, and emulsifiers can be added.

Molding and Edible Use The meat-like food according to the invention can be molded into any shape with or without a mold.

The meat-like food according to the present invention can be used not only as a vegetarian or vegan food, but also as a fish or meat substitute food for general consumers. The meat-like food according to the present invention can be eaten as a food as it is, or can be used as a food material. For example, it can be used as an ingredient for fried foods, hamburger steaks, minced meat cutlets, fried fish, meatballs, gyoza, shumai, spring rolls, pies, etc., and can also be formed into similar shapes such as fish fillets and meat. It's okay to be. Furthermore, the meat-like food according to the present invention can be added to fish or meat and used as a so-called food filler. It may be used as a filling for fish fries, meatballs, gyoza, shumai, spring rolls, pies, etc.

Method for producing meat-like food The method for producing meat-like food according to the present invention basically comprises steps (1) to (3) shown below:
(1) Step of preparing swollen structured vegetable protein;
(2) a step of adding fat and oil and acetylated oxidized starch to the swollen structured vegetable protein prepared in step (1); and (3) a step of molding the mixture obtained in step (2).

Process (1)
This is the process of preparing "swollen structured vegetable protein." Here, "swollen structured vegetable protein" refers to a solution containing at least the water necessary to swell the structured vegetable protein, for example, in the form of granules, flakes, or blocks. This is done by adding white and stirring as necessary to swell.

Note that the solution used in the above operation may be an aqueous solution containing additives such as seasonings as optional components.

Next, as an optional step, the thus obtained "swelled structured vegetable protein" is crushed to loosen the fibers. The pulverization is preferably performed by applying shearing force, for example, using a mixer, a food processor, or the like.

Process (2)
This is a step of adding and mixing fats and oils and acetylated oxidized starch to the swollen structured vegetable protein prepared in step (1). The method of addition and mixing are not particularly limited, as long as the necessary amount can be added uniformly to the vegetable protein, and it may be added all at once or in parts, and the mixing may be carried out during or after addition. It's okay.

Additives such as seasonings as optional ingredients may be added before, simultaneously with, or after the addition of fat and oil and acetylated oxidized starch in step (2).
Process (3)
This is a step of molding the mixture obtained in step (2). Molding can be performed into any shape with or without a mold. Molding using a mold can be carried out, for example, by physically pushing the material into a mold, or by heating it in a mold, mainly using acetylated oxidized starch or other additive components having thermal solidification properties. Examples of shapes include polyhedral, prismatic, cylindrical, and other shapes that can be pressed into arbitrary shapes to create reproducible shapes. It's okay.

The product of the present invention may be heated not only during consumption but also during production, and according to one embodiment of the present invention, either wet heating or dry heating may be used. In the case of wet heating, the temperature is preferably 60 to 100°C, more preferably 80 to 100°C, and in the case of dry heating, the temperature is preferably 150 to 230°C, more preferably 160 to 200°C.

Addition of Other Ingredients As mentioned above, the meat-like food according to the present invention contains seasonings and flavorings such as fish extract and meat extract, as well as seasonings, colorants, flavorings, other modified starches, powdered vegetable proteins, and thickeners. Food additives such as sticky agents, methylcellulose, emulsions, and emulsifiers can be added. These optional components can be added in step (1) or (2) above.

The present invention will be explained in more detail using the following examples, but the present invention is not limited thereto. In addition, below, the term "%" simply refers to mass % unless otherwise specified.

Example 1
(1) Production of fish fillet-like food A composition having the composition shown in Table 1 below was prepared. That is, granular vegetable protein (Apex 2000SP: Fuji Oil Co., Ltd.) formed into a block was rehydrated with water containing the salt and coloring matter listed in Table 1 below, and then pulverized with a mixer. Edible palm oil (Palm Ace N: Fuji Oil Co., Ltd.) and acetylated oxidized starch (Eclipse TSK-13: Nihon Shokuhin Kako Co., Ltd.) were added to the mixture.

30 g of the obtained composition was taken and formed into a trapezoidal shape with a top side of 40 mm, a bottom side of 60 mm, and a height of 40 mm, and a thickness of 15 to 20 mm, placed in a resin bag, and steamed at 90° C. for 10 minutes. It was confirmed that the core temperature was 75℃ or higher. After steaming, the bags were allowed to stand at room temperature (20°C to 25°C) for about 3 hours, and then removed from the bags immediately before the next sensory test.

(2) Sensory test evaluation 14 trained panelists tasted the samples and scored them using the following evaluation criteria.
1 point: The texture is crumbly or the texture feels disjointed, like salmon flakes.
2 points: The texture is a little more fragile than the autumn salmon fillet, but it is more coherent than what is defined as 1 point.
3 points: Something that feels the same as or close to a fillet of autumn salmon.
4 points: The texture is firmer than that of autumn salmon fillet, but the texture is weaker than that defined as 5 points.
5 points: The texture of starch is prominent, and the texture feels chewy or too solid.

The results were as shown in the table below.

If an average score of 2.5 to 3.5 is used as a guideline for fish fillet-like foods, samples 1-2, 1-3, and 1-4 can be evaluated as desirable.

Example 2
(1) Production of fish fillet-like food A composition was prepared in the same manner as in Example 1, except that the composition was as shown in Table 3 below.

A fish fillet-like food was prepared from 30 g of the obtained composition in the same manner as in Example 1, and was subjected to the following sensory test.

(2) Sensory test evaluation 14 trained panelists tasted the samples and scored them using the following evaluation criteria.
1 point: The texture is dry, or the texture is low in oil, making it feel like it lacks cohesiveness.
2 points: The texture is a little dryer than the autumn salmon fillet, but it is more coherent than what is defined as 1 point.
3 points: Something that feels the same as or close to a fillet of autumn salmon.
4 points: The texture is slightly more sticky than that of autumn salmon fillet, but the texture is less oily than that defined as 5 points.
5 points: The texture is oily (like tuna mayonnaise in a rice ball), or it feels too sticky.

If an average score of 2.5 to 3.5 is used as a guideline for fish fillet-like foods, samples 2-2, 2-3, and 2-4 can be evaluated as desirable.

Example 3
(1) Production of fish fillet-like food A composition was prepared in the same manner as in Example 1, except that the composition was as shown in Table 5 below.

A fish fillet-like food was prepared from 30 g of the obtained composition in the same manner as in Example 1, and was subjected to the following sensory test.

(2) Sensory test evaluation 14 trained panelists tasted the samples and scored them using the following evaluation criteria.
1 point: The texture is mushy, soft, or watery.
2 points: The texture is slightly softer than that of autumn salmon fillet, but it is more coherent than what is defined as 1 point.
3 points: Something that feels the same as or close to a fillet of autumn salmon.
4 points: The texture is harder than that of autumn salmon fillets, but the texture is weaker than that defined as 5 points.
5 points: The texture is crumbly, hard, or hard to chew.

If an average score of 2.5 to 3.5 is used as a guideline for fish fillet-like foods, samples 3-2, 3-3, and 3-4 can be evaluated as desirable.

Example 4
(1) Production of fish fillet-like food A composition was prepared in the same manner as in Example 1, except that the composition was as shown in Table 7 below.

A fish fillet-like food was prepared from 30 g of the obtained composition in the same manner as in Example 1, and was subjected to the following sensory test.

(2) 14 panelists who had undergone sensory evaluation evaluation training tasted the products and gave them scores based on the following evaluation criteria.
1 point: The texture feels mushy or soft.
2 points: The texture is slightly softer than that of autumn salmon fillet, but it is more coherent than what is defined as 1 point.
3 points: Something that feels the same as or close to a fillet of autumn salmon.
4 points: The texture is a little more crumbly than a fillet of autumn salmon, but the texture is more coherent than what is defined as a 5 point.
5 points: The texture is crumbly or doesn't feel cohesive.

If an average score of 2.5 to 3.5 is used as a guideline for fish fillet-like foods, samples 4-2, 4-3, 4-4, and 4-5 can be evaluated as desirable.

Example 5
A fish fillet-like food was prepared in the same manner as Sample 1-3 of Example 1 except that the oil and fat were replaced with the following oil and fat. The types of oils and fats, brand names, and manufacturers are listed below.
Sample 5-1: White soybean oil, J White soybean oil NS Rose, J-Oil Mills Co., Ltd. Sample 5-2: Corn oil, corn salad oil non-silicon, Tsuji Oil Co., Ltd. Sample 5-3: Rice oil, Japan Clean rice oil, Nisshin Oilio Group Co., Ltd. Sample 5-4: Olive oil, BOSCO Olive Oil Pure&Mild, Nisshin Oilio Group Co., Ltd. Sample 5-5: Sesame oil, Kinjirushi genuine sesame oil, Kadoya Oil Co., Ltd. Sample 5-6: Edible Processed fats and oils, Ematec N-100V, Riken Vitamin Co., Ltd. Sample 5-7: Shortening, Nutromaster S, Fuji Oil Co., Ltd. Sample 5-8: Margarine, Meiji Cake Margarine, Meiji Co., Ltd.

以上から明らかなとおり、実施例１の試料１－３とほぼ同等の魚切身様食品が得られた。 (2) Sensory test evaluation 14 trained panelists tasted the samples and scored them using the following evaluation criteria.
1 point: The texture feels dry without being oily.
2 points: The texture is a little dryer than autumn salmon fillets, but it feels juicier than those defined as 1 point.
3 points: Something that feels the same as or close to a fillet of autumn salmon.
4 points: The texture is a little oilier than that of autumn salmon fillet, but the texture is more coherent than that defined as 5 points.
5 points: The texture is sticky and excessively oily, resembling canned tuna.

As is clear from the above, a fish fillet-like food almost equivalent to Sample 1-3 of Example 1 was obtained.

Experimental example 6
A fish fillet-like food was prepared in the same manner as in the composition of Sample 1-3 of Example 1, except that the vegetable protein was replaced with the following. Below, the product name of vegetable protein, manufacturer, protein source, shape, and presence or absence of a crushing process are listed in order. Here, "not pulverized" for vegetable protein means that the step of pulverizing it with a mixer after rehydration was not performed.
Sample 6-1: Apex 110: Fuji Oil Co., Ltd., soybean, block, pulverized Sample 6-2: LORY TEX SCM 110, Unitech Foods Co., Ltd., wheat, fibrous, pulverized Sample 6-3: Neutralis T70S, Rocket Japan Co., Ltd., peas, granular, crushed sample 6-4: New Soy Me S20F, Nisshin Oilio Group Co., Ltd., soybean, granular, unmilled sample 6-5: LORY TEX SCM 110, Unitec Foods Co., Ltd. Wheat, fibrous, unmilled

植物性たん白の基材が大豆以外でも利用出来、植物性たん白の原料段階での形状は問わず、植物性たん白の繊維を粉砕によってほぐれさせなくても利用出来るものと考えられ、植物性たん白と水の比率、アセチル化酸化澱粉の量、油脂量を増減させることで、食感を調整出来ることも示された。この中で、試料６－４はホッケまたは鶏肉のような食感に近いという評価を得たため、植物性たん白の原料段階での形状、繊維の粉砕の度合い等の調整により、各種の魚肉や食肉への汎用性があることが示唆された。 (2) Sensory test evaluation 14 trained panelists tasted the samples and scored them using the following evaluation criteria.
1 point: The texture is crumbly and uncoordinated, or feels like it's falling apart.
2 points: The texture is a little more crumbly than the autumn salmon fillet, but it is more coherent than what is defined as 1 point.
3 points: Something that feels the same as or close to a fillet of autumn salmon.
4 points: The texture is harder than that of autumn salmon fillet, but the texture is weaker than that defined as 5 points.
5 points: The texture feels hard or too lumpy.

It is thought that the base material of vegetable protein can be used other than soybeans, and that it can be used regardless of the shape of the vegetable protein at the raw material stage, without loosening the fibers of vegetable protein by crushing. It has also been shown that the texture can be adjusted by increasing or decreasing the ratio of protein to water, the amount of acetylated oxidized starch, and the amount of fat or oil. Among these, sample 6-4 was evaluated as having a texture similar to that of atka mackerel or chicken, so by adjusting the shape of the vegetable protein at the raw material stage, the degree of crushing of the fibers, etc., various fish meat and It was suggested that it has versatility in meat production.

Example 7
A fish fillet-like food was prepared in the same manner as in the composition of Samples 1-3 of Example 1, except that the acetylated oxidized starch was replaced with the following starch different from the acetylated oxidized starch. The starch name, product name, and manufacturer are listed below in that order.
Sample 7-1: Phosphoric acid crosslinked starch, PB-2000, Nippon Starch Chemical Co., Ltd. Sample 7-2: Hydroxypropyl starch, G-800, Nippon Starch Chemical Co., Ltd. Sample 7-3: Acetic acid starch, Actobody EAT-2 , J-Oil Mills Co., Ltd. Sample 7-4: Raw starch, food starch T, Matsutani Chemical Industry Co., Ltd.

比較のため試料１－３ともに評価した。以上から明らかなとおり、実施例１の試料１－３と比較すると、アセチル化酸化澱粉以外の澱粉では、魚切身のような食感は得られなかった。
(2) Sensory test evaluation 14 trained panelists tasted the samples and scored them using the following evaluation criteria.
1 point: The texture is crumbly or the texture feels like salmon flakes.
2 points: The texture is a little more fragile than that of autumn salmon fillets, but it is more coherent than what is defined as 1 point.
3 points: Something that feels the same as or close to a fillet of autumn salmon.
4 points: The texture is firmer than that of autumn salmon fillets, but the consistency is weaker than that defined as 5 points.
5 points: The texture of starch is prominent, and the texture feels chewy or too solid.

For comparison, samples 1-3 were also evaluated. As is clear from the above, when compared with Sample 1-3 of Example 1, starches other than acetylated oxidized starch did not provide a fish fillet-like texture.

Experimental example 8
Sample 1-3 of Example 1 was prepared (sample 8-1). Further, from the composition of Sample 1-3 of Example 1, a sample containing no acetylated oxidized starch (Sample 8-2) and a sample containing neither acetylated oxidized starch nor fats and oils (Sample 8-3) were prepared. In addition, as comparative products, fillets of sockeye salmon (sample 8-4) and commercially available kamaboko (sample 8-5) were prepared.

A composition was obtained in the same manner as in Example 1, and a cylindrical fish fillet-like food with a diameter of 41 mm and a thickness of 15 to 20 mm was obtained from 20 g of the composition. In addition, the sockeye salmon and kamaboko were cut into 30mm cubes and 20mm thick. These were placed in a resin bag in the same manner as in Example 1, deaerated by 75%, sealed, and steamed in the bag (steaming conditions: 90°C for 10 minutes), and the core temperature was confirmed to be 75°C or higher. After steaming, the bag was left at room temperature (20°C to 25°C) for about 3 hours. Five specimens were prepared and subjected to the following measurements.

Fracture meter Using a fracture meter, the fracture curve and elastic modulus were measured under the following conditions.
・Creep meter (RE2-33005S: Yamaden Co., Ltd.)
・Measure the specimen without placing it in a frame ・Plunger is made of resin with a diameter of 3 mm ・Measurement speed is 10 seconds ・Measurement distortion rate is 50%
・Rupture curve showing stress within strain rate of 0 to 50% (assumes clenching with molars during eating behavior)
・Elastic modulus derived from the fracture curve (assuming the moment of biting with the front teeth during eating behavior (extension rate))

The fracture curves were as shown in FIGS. 1 to 5. Sample 8-1 showed a waveform similar to that of sockeye salmon fillet, but the other samples had different waveforms.

The average modulus of elasticity was as shown in the table below.

Claims (16)

(a) Textured vegetable protein;
(b) a liquid phase containing at least the water necessary to swell the structured vegetable protein;
A meat- like food comprising at least (c) oil and fat, and (d) acetylated oxidized starch ,
A meat-like food comprising 0.50 to 16% by weight of the acetylated oxidized starch . The meat-like food according to claim 1, wherein the oil or fat is a vegetable oil or fat. 2. The oil and fat is at least one selected from palm oil, white soybean oil, corn oil, rice oil, olive oil, sesame oil, edible processed oil, emulsified oil, shortening, and margarine. meat-like foods. The meat-like food according to claim 1, wherein the acetylated oxidized starch is acetylated oxidized tapioca starch. The meat-like food according to claim 1, comprising 20 to 40% by weight of the textured vegetable protein. The meat-like food according to claim 1, comprising 1.50 to 25% by weight of the fat or oil. 2. The meat-like food product of claim 1, further comprising seasonings, flavors, and colors. A fish meat or meat substitute food using the meat-like food according to claim 1. A food produced by adding the meat-like food according to claim 1 to fish or meat. The fish or meat substitute food according to claim 8 or the food according to claim 9 , which is in the form of a fried ingredient, hamburger steak, minced meat cutlet, fried fish, meatballs, gyoza, shumai, spring roll, or pie. A method for producing a meat-like food according to claim 1, comprising:
(1) Step of preparing swollen structured vegetable protein;
(2) A method comprising at least the steps of adding oil and fat and acetylated oxidized starch to the vegetable protein obtained in step (1), and (3) molding the mixture obtained in step (2). . 12. The manufacturing method according to claim 11 , wherein, before step (2), a step of pulverizing the structured vegetable protein swollen in the liquid phase to loosen the fibers is performed as necessary. The manufacturing method according to claim 11 , wherein the liquid phase in step (1) further contains a seasoning, a fragrance, or a pigment. The manufacturing method according to claim 11 , which includes adding seasonings, fragrances, pigmented starch, powdered vegetable protein, thickeners, methylcellulose, emulsions, and emulsifiers in step (1) or (2). . The manufacturing method according to claim 11 , wherein the molding in step (3) is performed without heating or with heating. The manufacturing method according to claim 15 , wherein the heating is performed by wet heating at a temperature of 60 to 100°C or by dry heating at a temperature of 150 to 230°C.