JPH0365742B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a protein food material having a structure and texture similar to that of meat, and more particularly, to a protein food material having no peculiar odor derived from raw materials. It has the structure and texture of
The present invention relates to a method for producing a protein food material that has no characteristic odor derived from raw materials and has a high content of sulfur-containing amino acids, etc. The food material of the present invention can be used in the same way as animal meat such as beef or pork, and poultry meat such as chicken, and in particular, processed foods using these, such as ham, sausage, hamburger steak, meatballs, gyoza, It can be used as an ingredient in jiyaki-style foods or siu mai. [Technical Background and Description of Prior Art] With the increasing demand for meat as a source of protein, artificial meat has been developed by processing soybean protein, a vegetable protein, into fibers and making it into a tissue similar to meat. It has been known for a long time to create On the other hand, technology has been developed to process foods using extruders, and puffed foods are widely produced.However, soybean protein can also be processed using extruders and has a structure, appearance, and texture similar to meat. It is proposed to produce protein food materials. (Unexamined Japanese Patent Publication No. 59-232053, Unexamined Japanese Patent Publication No. 60
-241873, JP-A-61-12254, and JP-A-61-25457) The present inventors have been conducting research on the processing of foods using extruders. Even if raw materials are processed with an extruder, their unique odor cannot be completely removed, and even if the produced product is used alone as a food ingredient, its texture will be significantly different from that of animal meat. After discovering this, and continuing research, we mixed an unused animal protein raw material containing a large amount of sulfur-containing amino acids with defatted soybean flour, kneaded it while adding water in an extruder, plasticized it, and then extruded it. It was discovered that a food material having a structure and texture similar to that of meat can be obtained without any odor peculiar to raw materials, and based on these findings, the present invention was achieved. [Objective of the Invention and Summary of the Invention] The object of the present invention is to provide a food material that has no odor derived from raw materials and has a structure and texture similar to meat. The purpose of the present invention is to provide a food material containing animal and vegetable raw materials that is free from odor derived from the raw materials and has a structure and texture similar to meat. The present invention provides animal proteins containing sulfur-containing amino acids such as cysteine, cystine, or methionine, sulfur-containing amidosulfonic acid taurine, and conjugated bile acids taurocholic acid, and plant proteins containing sulfur-containing amino acids such as cysteine, cystine, or methionine. Mix this with ecstatrusion. This is a method for producing an animal and plant composite protein food material, which is characterized in that animal and plant proteins are modified by a cooking process. In the extrusion processing of the present invention, water is injected into the raw material kneading screw part in a biaxial co-rotating extruder, heated at high temperature and under high pressure, and subjected to shear deformation to produce animal proteins and plant materials. Proteins can be mutually modified. In the production of the animal and plant complex protein food material of the present invention, the animal protein can be the organ meat of livestock or poultry, or the head meat or organ meat of seafood, and the vegetable protein can be defatted soybean flour or red bean flour. Seaweed containing a large amount of algal acid can be used. According to the present invention, it is possible to produce an animal and plant complex protein food material that has the structure and texture of meat, has no specific odor derived from raw materials, and contains a large amount of sulfur-containing amino acids that are effective in preventing hypertension. can. [Detailed Description of the Invention] In the production of the animal and plant composite protein food material of the present invention, animal protein and plant protein are mixed using a mixing device such as a kneader or a crusher, and this mixed raw material is The feed rate is 250 to 500 g per minute (preferably 300 g per minute) and fed into the hopper of the raw material supply device attached to the two-shaft co-rotating extruder.
~400 g) into the cylinder of the extruder. The screw set in the cylinder of the extruder is a screw that sequentially connects five parts: a raw material carrying screw, a raw material kneading screw, a raw material plasticizing screw, a raw material shearing screw, and a product discharge auxiliary screw, and the rotational speed of these screws is 50～
250 rpm (preferably 100-200 rpm). The cooking temperature inside the cylinder of the extruder is adjusted by the temperature of the inner wall of the extruder using a heating wire and a heat exchange medium set inside the barrel of the extruder. The internal wall temperature of the cylinder of the extruder's raw material loading screw is 10-25℃ (preferably 15-25℃).
20°C), and the mixed raw materials supplied from the raw material supply hopper are conveyed to the raw material kneading screw. The temperature of the inner wall of the cylinder in the raw material kneading screw section is set at 70 to 100°C (preferably 80 to 90°C), and in this part, 20 to 60 ml (preferably 30 to 50 ml) of water is supplied from the outside through a pipe per minute. is press-fitted into the cylinder, and in this part, the mixed raw material and water are mixed, kneaded, and conveyed to the next raw material plasticizing screw. The water addition conditions and the kneading action of the raw materials in the raw material kneading screw section are essential for the modification of animal proteins and vegetable proteins in the mixed raw materials. The temperature of the inner wall of the cylinder in the raw material plasticizing screw section is set at 120 to 180°C (preferably 145 to 165°C), and the mixed raw material kneaded with water is heated and pressurized in this part to transform animal protein and plant material into The protein is modified, melted, plasticized, and transported to the next raw material shear screw. The temperature of the inner wall of the cylinder at the raw material shearing screw part is 160 to 190℃ (preferably
The mixed raw material that has been melted, plasticized, and modified is set at a temperature of 165 to 185°C), is subjected to shearing force in this part, and is conveyed to the next product discharge auxiliary screw. The internal wall temperature of the cylinder in the product discharge auxiliary screw part is 120 to 160℃ (preferably
The mixed raw material, which is set at a temperature of 140 to 145°C) to form a fibrous structure and is melted and plasticized, is extruded from a discharge die attached to the tip of the extruder. The pressure inside the cylinder between the end of the screw and the discharge die is 10-30Kg/ ^cm2 (preferably 15-25Kg/cm2).
kg/cm ² ). Discharge dies can be of various shapes depending on the shape or quality of the product, but generally have 3 to 6 holes with a hole diameter of 1 to 3 mm.
A string-like product discharge die with an opening width of 10
~40 mm, a plate-like product delivery die with an opening thickness of 1-3 mm, and a cylindrical product delivery die with a hole diameter of 10-20 mm can be used. The residence time of the mixed raw material in the cylinder from when the mixed raw material is supplied into the cylinder until it is discharged as a product is 1 to 5 minutes (preferably 1 to 3 minutes). The product discharged from the discharge die is subjected to various treatments depending on the use of the product. For example, if the product is to be used as a minced meat-like raw material, it is discharged from the above-mentioned string-like product discharge die and cut into 2-5 mm pieces by a propeller-shaped cutter installed immediately after the discharge die, and used as a raw material for jerky-like food. is discharged from the above-mentioned plate-shaped product die, then guided between upper and lower rotating rolls, rolled to smooth the surface, and then cut into sheets with a length of about 70 to 100 mm using a guillotine cutter. etc. The moisture content of the product after discharge varies depending on the use of the product, but is generally around 20 to 30%. When drying the product for storage or other purposes, it can be dried to a moisture content of approximately 20±2% using a dryer such as a hot air dryer or a tunnel dryer. The products obtained in this way are immersed in water to reconstitute the water, if necessary, and then dehydrated and seasoned to produce hamburger steaks, shumai, gyoza, meat dumplings, tsukudani, and jerky-style foods. Alternatively, it can be used in a wide range of applications as a raw material for sliced ham-like foods. The plant proteins used in the production of the animal and plant complex protein food materials of the present invention include legume flour, defatted flour, grits, concentrated protein from plant seeds such as soybeans, kidney beans, peas, or azuki beans that contain sulfur-containing amino acids such as cysteine, cystine, or methionine. Proteins or isolated proteins can be used. Animal proteins include raw materials rich in sulfur-containing amino acids such as cysteine, cystine, or methionine, sulfur-containing amidosulfonic acids such as taurine, and taurocholic acid, a conjugated bile acid, such as beef liver, chicken liver,
Pork liver or other organ meat, head meat and offal of fish such as tuna, bonito, salmon, herring,
Squid, octopus, sea cucumber, oyster, shrimp, crab meat, and organ meat can be used, and further vegetable matter includes seaweed, tengusa, asakusanori, and hijiki, which contain red algae acid, a taurine derivative. can be used. Among these raw materials, most of the animal proteins have not been utilized until now due to their unique odors, but can be utilized according to the present invention. The animal protein and the vegetable protein are used at a mixing ratio of 1:9 to 5:5 by weight, but they can also be used singly or in combination. In the production of the animal and plant composite protein food material of the present invention, seasonings, spices, animal, bird, and fish meat pastes, egg juice, edible oils, and the like can be added to the mixed raw materials. The present invention will be explained in more detail below by giving an example of implementing the present invention. Example 1 (1) Pretreatment of raw materials Chicken liver meat having the following analytical values was passed through a chopper for minced meat processing, and passed through a plate with a hole diameter of 2 mm to obtain 6.0 kg [30% (weight)] of chicken liver meat and defatted. Soybean flour [30 mesh passes: 90% (weight), 100 mesh passes: 50% (weight)] 14.0Kg
[70% (by weight)] and the resulting mixture,
The mixture was placed in a mixing pulverizer equipped with a stirring blade on the bottom and mixed for 5 minutes while rotating the stirring blade at 300 rpm. The moisture value of the mixed material was 28.5%.

[Table] (2) Manufacturing equipment and conditions for extrusion and extrusion processing (2-1) Manufacturing equipment Two-shaft co-rotating universal food extruder - KEI-45 [Kowa Kogyo
Co., Ltd.] (a) Screw length: 690mm (b) Cylinder inner diameter: 46mm (c) L/D: 15 (d) Die (nozzle): Number of openings: 6 Hole diameter: 2.5mm Opening Depth: 33mm (2-2) Conditions for extrusion/sucking treatment (a) Screw speed: 200 rpm (b) Amount of raw material supplied: 340 g/min (c) Amount of water added to the raw material: 40 ml/min (immediately after adding the raw material (d) Cylinder inner wall temperature and pressure: Temperature near the raw material carrying screw (near the raw material inlet): 15 to 20°C Near the raw material kneading screw (raw material is injected into the cylinder by the screw) Temperature near the raw material plasticizing screw (near the area where the raw material is transported approximately 200 mm into the cylinder by the screw): 85 to 90℃ Temperature near the raw material plasticizing screw (near the area where the raw material is conveyed approximately 430 mm into the cylinder by the screw): 150 to 160℃ Near the raw material shearing screw (raw material Temperature near the product discharge auxiliary screw (between the end of the screw and the product die): 170-180℃
130~140℃ Pressure inside the cylinder near the end of the screw: 11~13Kg/cm ² (3) Cutting of the product discharged from the extruder The product discharged from the die set at the end of the extruder rotates parallel to the die surface. The attached propeller cutter was rotated at 980 revolutions per minute, and the product was cut into 2-5 mm lengths and taken out into a receiver. Its moisture content was 26-27% (by weight). (4) Product post-processing and quality evaluation Place the cut product in a dryer at 80°C ± 3°C, dry for 60 minutes, and dry the product [moisture content:
20±2% (weight)] 19.2Kg was obtained. Take 200g of this dry product and add it to 1kg of water.
After soaking for 30 minutes, the tissue was dehydrated using a centrifugal dehydrator to a water content of 50.2% (by weight), and the tissue was sensory examined. The results were compared with those obtained by processing the raw material of defatted soybean flour alone in the same manner as above, and found that the product of Example 1 was closer to the tissue of animal meat than the product of defatted soybean alone, and there was no unpleasant odor of the raw material. It was hot. (5) Use as hamburger material The product of Example 1, defatted soybean flour alone, in Example 1
We made hamburger steaks using products that had undergone the same extrusion/cutting process and pork fillet as raw materials, and evaluated their quality. (5-1) Raw materials and their preliminary treatment (5-1-A) Product of Example 1: Add 300 g of the dried product of Example 1 to 1.5 kg of water.
The sample was soaked for 5 minutes, wrapped in cotton cloth, and dehydrated for 5 minutes using a centrifugal dehydrator. The weight after dehydration is 486g, which is 300g.
g was taken and used as a hamburger material. (5-1-B) Dry product obtained by subjecting defatted soybeans alone to the same extrusion and packing process as in Example 1 [moisture content: 20% (weight)]: 300 g of this dry product was mixed with 1.5 kg of water. Soaked in water for 30 minutes, wrapped in cotton cloth, and dried in a centrifugal dehydrator for 5 minutes.
Dehydrated for minutes. The weight after dehydration is 519g, which is 300g.
g was taken and used as a hamburger material. (5-1-C) Pork fillet I used a commercially available product and did not pre-process it, but since it has a high water content, I used 480g as hamburger material.

[Table] (5-3) Preparation of hamburger The raw materials in (5-2) above were kneaded for each test section, and 60 g of each of the kneaded products was placed on a saran sheet, and each was placed in each mold (diameter: 60 mm, height: 12 mm) and shaped by hand, each was placed in a microwave oven and heated until the center temperature reached 80°C to solidify, yielding 20 hamburgers each. (5-4) Roasting and tasting test of heat-coagulated hamburger steak 20 pieces of heat-cured hamburger steak from (5-3) above
After keeping the hamburger at 180°C for 1 hour, apply cooking oil on a frying pan, heat it to 180°C to solidify it, and roast it to the extent that both sides of the hamburger are lightly browned. was held at One roasted hamburger steak was taken out from each district, and 15 panelists (7 men, 8 women)
A panel test was conducted by (5-5) Panel test results The panel test results were as follows.

【table】

[Table] According to the above results, the extrusion/cutting treatment of defatted soybean flour alone as the main ingredient did not significantly evaluate in any of the test items; There was no significant difference between the hamburger steak as the main ingredient and the hamburger steak as the main ingredient in the pork fillet in Test Group-3, and the product of Example 1 was equivalent to or better than pork fillet as a hamburger ingredient. It can be seen that it is. Example 2 (1) Pretreatment of raw materials Beef liver meat having the following analytical values was passed through a chopper for minced meat processing, and 6.0 kg [30% (weight)] of beef liver meat and defatted were obtained by passing through a plate with a hole diameter of 2 mm. Soy flour (30 mesh passes: 90%, 100
Passage: 50%) 14.0Kg [70% (weight)]
The resulting mixture is passed through a mixing pulverizer with a stirring blade set on the bottom.
Mixed for 5 minutes while rotating at 300 rpm.
The mixed raw material and moisture value were 29.2%.

【table】

[Table] (2) Manufacturing equipment and extrusion/extrusion processing conditions (2-1) Manufacturing equipment Universal food extruder with two-axis directional rotation system - Model KEI-45 [Kowa Kogyo
Manufactured by Co., Ltd.] (a) Length of screw: 690mm (b) Inner diameter of cylinder: 46mm (c) L/D: 15 (d) Die (nozzle): Length of opening: 35mm Thickness of opening : 2mm Opening depth: 101mm (2-2) Conditions for extrusion/sucking treatment (a) Screw speed: 200rpm (b) Raw material supply rate: 360g/min (c) Amount of water added to raw material: 46ml/min (Inject into the cylinder with a water injection device immediately after inputting raw materials) (d) Cylinder inner wall temperature and pressure: Near the raw material loading screw (near the raw material input port)
Temperature: 15 to 20℃ Temperature near the raw material kneading screw (the area where the raw material is transported approximately 200 mm into the cylinder by the screw): 80 to 88℃ Near the raw material plasticizing screw (the area where the raw material is transported into the cylinder by the screw) Temperature near the raw material shearing screw (near the area where the raw material is conveyed approximately 600 mm into the cylinder by the screw): 145~155℃ Temperature near the product discharge auxiliary screw (near the screw Temperature (between the end and the product die): 130-140℃ Pressure inside the cylinder near the end of the screw:
18-20Kg/cm ² (3) Cutting of the product discharged from the extruder The product discharged from the die of the extruder into a strip with a width of 35 mm and a thickness of 2 mm is guided between rolls placed above and below, and rolled to form a surface. Smooth out the unevenness of the surface, then guide it to a guillotine cutter and cut it to a length of about 70 mm to make a flat product [38 ± 2 mm (width)]
x 2.5 ± 0.2 mm (thickness) x 70 ± 3 mm (length)] was taken out into a receiver. The moisture content of the product is 23±2%
(weight). (4) Product post-processing and quality evaluation Place the flat product in a dryer at 80°C ± 3°C.
Dry for 60 minutes to obtain a dry product [moisture content: 20±
2% (weight)] 19.3Kg was obtained. Take 200g of this dry product and add it to 1kg of water.
After soaking for 30 minutes, the tissue was dehydrated using a centrifugal dehydrator to a water content of 50.5% (by weight), and the tissue was sensory examined. The results were compared with a product made using defatted soybean flour alone, which was processed in the same way, and found that the product of Example 2 was closer to the texture of animal meat than the product made using defatted soybean flour alone, and the product did not have any off-flavors from the raw material. It was hot. (5) Use as a jerky-like food material A jerky-like food was prepared using the product of Example 2 and the following control food material as raw materials, and its quality was evaluated. (5-1) Raw materials (5-1-A) Product of Example 2 (5-1-B) Control - Defatted soybean flour alone was subjected to extrusion extrusion processing in the same manner as in Example 2,
This was used as a control food material. (5-1-C) Control - A mixture of 70% (by weight) defatted soybean flour and 30% (by weight) minced beef thigh was treated with hector-dillion cooking in the same manner as in Example 2 to produce a control food. It was used as a material. Control - indicates that the product of Example 2 approached beef thigh meat. (5-2) Preparation of seasoning liquid

【table】

[Table] After heating the above mixture of seasoning liquid raw materials to the boiling point while stirring, cool to 30℃,
This was divided into 2 kg portions and used as a seasoning liquid. (5-3) Preparation of jerky-style food Take 500g of raw materials and add 60g of this to 2kg of seasoning liquid.
After soaking for a minute, it was placed in a cotton cloth bag and placed in a centrifugal dehydrator for 5 minutes to remove excess seasoning liquid. After removing the excess seasoning, the product was placed in a microwave oven (output: 2450 MHz) and dried for 30 minutes to make a jerky-like food. (5-4) Moisture (%) and
Aw value

[Table] (5-5) Tasting test of Jyakhi-style food Take two pieces from each section of the Jyakhi-style food obtained in (5-3) above, make one set, and combine them.
We prepared 15 groups and conducted a panel test with 15 panelists (8 boys, 7 girls). The results of the panel test were as follows.

[Table] According to the above results, there are two other controls (Example 2 and Control) made from defatted soybean flour alone.
Although it is significantly inferior in all aspects of texture, flavor, odor, and discomfort, it can be seen that there is no significant difference between Example 2 (beef liver meat mixed) and the control (beef thigh meat mixed). . This shows that extrusion processing in the form of a mixture with defatted soybean flour can modify beef liver meat into something equivalent to thigh meat in the preparation of jerky-style foods. . Example 3 (1) Pre-treatment of raw materials After thawing frozen tuna head meat having the following analytical values, it was passed through a chopper for minced meat processing and passed through a plate with a hole diameter of 2 mm to remove tuna head meat. Prepared. Squid organ meat was prepared from frozen squid organ meat having the following analytical values in the same manner as the tuna head meat described above. Defatted soybean flour with the following analytical values [30 meshes passed: 90% (weight), 100 meshes passed: 50%
(Weight)] 13.0Kg [65% (weight)], add the above tuna head meat 6.0Kg [30% (weight)] and the above squid organ meat 1.0Kg [5% (weight)] and mix. Then, the resulting mixture was passed through a mixing pulverizer with a stirring blade set at the bottom, and the stirring blade was set at 300 rpm.
Mixed with rotation for 5 minutes. The moisture value of the mixed raw material was 27.8%.

[Table] (2) Manufacturing equipment and extrusion/extrusion processing conditions (2-1) Manufacturing equipment Universal food extruder with two-axis directional rotation system - Model KEI-45 [Kowa Kogyo
Made by Co., Ltd.] (a) Screw length: 690mm (b) Cylinder inner diameter: 46mm (c) L/D: 15 (d) Die (nozzle): Number of openings: 6 Hole diameter: 1.5mm Opening depth Size: 33mm (2-2) Conditions for extrusion/squeezing treatment (a) Screw speed: 180 rpm (b) Raw material supply rate: 320 g/min (c) Amount of water added to raw material: 32 ml/min (immediately after inputting the raw material (injected into the cylinder using a water injection device) (d) Cylinder inner wall temperature and pressure: Near the raw material loading screw (near the raw material input port)
Temperature: 13 to 18℃ Temperature near the raw material kneading screw (the area where the raw material is transported approximately 200 mm into the cylinder by the screw): 80 to 85℃ Near the raw material plasticizing screw (the area where the raw material is transported into the cylinder by the screw) Temperature near the raw material shearing screw (near the area where the raw material is transported approximately 600 mm into the cylinder by the screw): 150-160℃ Temperature near the product discharge auxiliary screw (near the screw Temperature between the end and the product extrusion die:
125-135℃ Pressure inside the cylinder near the end of the screw:
7-8Kg/cm ² (3) Cutting of the product discharged from the extruder The six linear objects discharged from the extruder are guided to a set of upper and lower rolls, and are lightly pressed and pulled, thereby cutting the product discharged from the extruder. This was cut into lengths of 10 to 15 mm using a guillotine cutter set after the roll, and then taken out into a receiver. Its moisture content was 25-26% (by weight). (4) Product post-processing and quality evaluation Place the cut product in a dryer at 80°C ± 3°C, dry for 60 minutes, and dry the product [moisture content:
20±2% (weight)] 18.7Kg was obtained. Take 200g of this dry product and add it to 1kg of water.
After soaking for 30 minutes, the tissue was dehydrated using a centrifugal dehydrator to a water content of 49.8% (by weight), and the tissue was sensory examined. The results were compared with the raw material of defatted soybean flour alone and the mixed raw material of 65% (weight) of defatted soybean flour and 35% (weight) of walleye surimi, which were treated in the same manner as in Example 3. The product of Example 3 has a better texture than a product made from a mixture of defatted soybean flour and walleye surimi, and is closer to the texture of animal and poultry meat than a product made from defatted soybean flour alone, making it preferable. No odor or squid internal odor was detected at all. (5) Use of Shumai as an ingredient Shumai was made using the product of Example 3 and the following control food materials as raw materials, and its quality was evaluated. (5-1) Main raw material for shumai ingredients (5-1-A) Product of Example 3 (5-1-B) Control - Defatted soybean flour alone as raw material was extruded in the same manner as in Example 3. It was treated and used as the main ingredient for a control shumai filling. (5-1-C) Control - A mixed raw material of 65% (by weight) of defatted soybean flour and 35% (by weight) of walleye surimi was subjected to extrusion extrusion processing in the same manner as in Example 3, and a control sample was prepared. It was used as the main ingredient for siu mai ingredients. (5-2) Preparation of siu mai (auxiliary raw materials for siu mai ingredients) Chopped onions 300 g Pork fat 30 g Meat extract paste 50 g Wheat starch 70 g Regular oil 10 g Sugar 10 g Sodium glutamate 5 g White pepper 5 g 300 g of the product of Example 3. Take this and add 1.5 liters of water
Kg for 30 minutes, wrapped in cotton cloth and dehydrated for 5 minutes. The weight after dehydration was 475g.
The above-mentioned auxiliary raw materials for the shumai ingredients and 20 g of warm water (35°C) were added to this and mixed well to obtain the shumai ingredients. Wrap 20g of this shumai filling in commercially available shumai skin, shape it, and put it in a steamer.
Siew mai was prepared by steaming for 20 minutes. The main ingredients of the above-mentioned control siu mai ingredients
Take 300g and soak it in water as above,
Dehydrated. The weight after dehydration was 522 g.
To this, the above-mentioned auxiliary raw materials for the shumai ingredients and 20 g of warm water (35°C) were added, mixed well, and shumai was prepared in the same manner as above. In addition, 300 g of the main raw material of the shumai ingredients for comparison was taken and soaked in water in the same manner as above and dehydrated. The weight after dehydration was 472 g. To this, the above-mentioned auxiliary raw materials for the shumai ingredients and warm water (35°C) were added, mixed well, and shumai was prepared in the same manner as above. (5-3) Tasting test The above shumai was stored in a heating case at 30°C, and a panel test was conducted on this shumai by 15 panelists (7 men, 8 women). (5-4) Panel test results The panel test results were as follows.

〔Effect of the invention〕

This opens the door to the use of animal organ meat, which has rarely been used in the past. A product with a structure and texture similar to that of cooked poultry meat is obtained. A product without any peculiar odor originating from raw materials can be obtained.

Claims (1)

[Claims] 1. An animal protein containing sulfur-containing amino acids, taurine, and taurocholic acid is mixed with a vegetable protein containing sulfur-containing amino acids at a weight ratio of 1:9 to 5:5, and 250 to 500 g of the resulting mixture is mixed. / min to a biaxial co-rotating extruder, and while adding water at a rate of 20 to 60 ml/min, a pressure of 10 to 30 Kg/cm ² and a kneading section of 70 to 100.
extrusion by heating under pressure at a temperature of 120-180°C for the plastic part and 160-190°C for the sheared part. A method for producing an animal and plant composite protein food material, which is characterized by subjecting it to a sagging treatment. 2. The method for producing an animal and plant composite protein food material according to claim 1, wherein the animal protein is the organ meat of livestock or poultry. 3. The method for producing an animal and plant composite protein food material according to claim 1, wherein the animal protein is head meat or organ meat of seafood. 4. The method for producing an animal and plant composite protein food material according to any one of claims 1 to 3, characterized in that the plant protein is pulse flour containing a large amount of sulfur-containing amino acids.