JPH0526457B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a pasty protein food or protein material, in particular using poultry meat or other materials as raw materials, and reducing or losing the gelling ability of the protein in the raw material. The present invention relates to a method for producing a protein food or protein material.

Traditionally, poultry meat, especially chicken meat, has been used in various dishes at home, but industrially, it is used in various dishes such as ham,
Poultry meat, such as chicken, is not used much other than as a raw material for processed meat products such as sausages, and if poultry meat such as chicken can be used not only for such processed meat products, but also as a raw material for various foods. It is thought that the value of poultry meat such as chicken meat as a protein material will increase dramatically.

However, even if poultry meat such as chicken is ground and made into a paste, it is not included in the normal food manufacturing process when used as a raw material for various foods because of its protein-based gelling ability. During the heat treatment process, the mixed poultry protein gels, forming heterogeneous "clumps" in the food, which impairs the original texture and flavor of the food. are doing. This protein gelation ability of poultry meat is essential for processed meat products such as hams and sausages, but if poultry meat is simply used as a protein source for various foods, it may be unnecessary or small. is preferable.

In order to enable the use of poultry meat such as chicken as a protein material for various foods, the present inventors have conducted various studies, and in the course of conducting various studies, the present inventors have developed enzymes or / It has been discovered that a paste-like protein food or protein material can be obtained by reducing or losing the gelling ability of poultry meat protein through the action of microorganisms.

That is, the present invention provides ground poultry meat, or it and a vegetable protein source, an animal protein source other than poultry meat,
Protein-degrading enzymes and/or microorganisms are added to a mixture with one or more selected from the group consisting of vegetable oil sources and carbohydrate sources, so that the proportion of water-soluble protein in the total protein is 5 to 50% (however, the proportion of water-soluble protein in the total protein is 5 to 50%) (5-60% when animal protein source and/or vegetable protein source is used in combination with poultry meat), thereby reducing or losing the gelling ability of the protein in poultry meat or the mixture. The present invention provides a method for producing a paste-like protein food or protein material, which is characterized by the following:

The method for producing the paste-like protein food or protein material of the present invention will be described in detail below.

Poultry meat that can be used in the present invention includes, for example, chicken,
Examples include meat obtained by butchering and harvesting poultry such as ducks, geese, and turkeys, and meat obtained by physically or chemically processing the same.

The vegetable protein sources used in the present invention include vegetable protein raw materials such as soybeans, peanuts, cottonseed, sesame, sunflower, and wheat, defatted processed products thereof, and concentrated proteins and isolated proteins derived therefrom. Can be mentioned.

Examples of animal protein sources other than poultry used in the present invention include livestock milk, skim milk, condensed milk, whole milk powder, skim milk powder, powdered milk, butter, cream,
Milk or dairy products such as cheese; Livestock meat such as beef, horsemeat, pork, mutton, chicken; Processed meat products such as smoked meat and dried meat; Eggs such as eggs, dried eggs, frozen eggs, egg yolks, and egg whites; Egg products; e.g. ground fish,
Examples include fish meat such as minced fish meat or processed fish meat; other animal protein sources such as liver and the like.

The animal and vegetable oil sources used in the present invention include:
Animal fats and fats such as lard, beef tallow, mutton tallow, horse tallow, fish oil, whale oil, and milk fat; for example, soybean oil, linseed oil, saframa oil, sunflower oil, cottonseed oil, pumpkin oil,
Olive oil, corn oil, palm oil, palm kernel oil, monkey fat, illitupe fat, Borneo tallow fat,
Vegetable oils and fats such as coconut oil; and hydrogenation of them,
Examples include processed fats and oils obtained through treatments such as transesterification fractionation, and processed fats and oils products such as butter, cream, margarine, and toning.

Examples of carbohydrate sources used in the present invention include agricultural products containing large amounts of carbohydrates such as rice, wheat, corn, potatoes, and sweet potatoes; powdered products obtained by milling them; rice starch obtained from the agricultural products mentioned above; Starches such as wheat starch, corn starch, and potato; Processed and modified starches obtained by processing and modifying starch, such as pregelatinized starch and dextrin; Sugars, such as sugar, honey, and starch sugar; For example, apples , the pulp or juice of fruits such as oranges, strawberries, and grapes.

Examples of enzymes that degrade proteins that can be used in the present invention include acrosin, urokinase, uropepsin, elastase, enteropeptidase,
Cathepsin, kallikrein, kininase 2, chymotrypsin, chymopapain, collagenase, streptokinase, subtilisin, thermolysin,
Proteinases such as trypsin, thrombin, papain, panxymatopeptidase, fuicin, plasmin, renin, reptilase, rennin, etc.; e.g. arginine aminopeptidase,
Aminopeptidases such as oxynase and leucine aminopeptidase, angiotensinase, angiotensin converting enzyme, insulinase, such as carboxypeptidase such as aldenine carboxypeptidase, kininase 1, and thyroid peptidase, dipeptidase such as carnosinase and prolinase, and other pronases and other proteolytic enzymes, as well as modified and blended products thereof.

Examples of protein-degrading microorganisms that can be used in the present invention include Aspergillus.
Genus, Mucor, Rhizopus, Penicillium
Molds (filamentous fungi) belonging to the genus Monascus, etc.; for example, lactic acid bacteria belonging to the genus Streptococcus, Pediococccus, Leuconostoc, Lactobacillus, etc.; Bacteria such as Bacillus natto, Bacillus subtilis; for example Saccharomyces ellipsoideus, Saccharomyces cerevisiae
Yeasts such as Y. cerevisiae and Torula; as well as mutant strains and combination products thereof.

Specific examples of the manufacturing method of the present invention are as follows.

First, in order to prepare a homogeneous mixture of ground poultry meat and enzymes and/or microorganisms that decompose proteins, the enzymes and/or microorganisms are added to the poultry meat and ground, or the poultry meat is ground. enzyme or/
and after adding microorganisms or grinding the poultry meat,
Add enzymes and/or microorganisms and mix uniformly. At this time, if an animal protein source, vegetable protein source, animal or vegetable oil source, and/or carbohydrate source is used as a raw material other than chicken meat, it may be added at the initial stage or at an intermediate stage. , salts such as disodium phosphate and sodium polyphosphate, fats and oils, enzymes that act on carbohydrates, microorganisms, water and/or natural antibacterial agents may be added.

When enzymes and/or microorganisms are mixed into poultry meat or a mixture of poultry meat and other raw materials, they begin to act on the proteins in the poultry meat or the mixture of poultry meat and other raw materials. It needs to be held at the right temperature for the right amount of time. Such temperature and time need to be selected depending on the type of oxygen and/or microorganism used and the flavor and gelling ability of the target paste protein material, but usually it is 0.
Temperatures of ~60°C and times of 5 minutes to 30 days are required. Further, this temperature may be controlled to be constant from the beginning, but it may be controlled in multiple stages, such as initially being controlled to a certain specific temperature and then being controlled to a different specific temperature. Furthermore, after adding enzymes and/or microorganisms to poultry meat, grinding or mixing and stirring is performed to obtain a homogeneous mixture as described above, and while such grinding or mixing and stirring is intermittent, Alternatively, once a homogeneous mixture is obtained, the grinding or mixing and stirring may be stopped, and then the mixture may be aged, and the mixture may be kept for a certain period of time. may be maintained within the above temperature and time ranges.

The holding temperature of the mixture during grinding or mixing, and in some cases aging, can be broadly divided into, for example, a low temperature range of 0 to 15 °C, a medium temperature range of 15 to 35 °C, and a high temperature range of 35 to 60 °C. When enzymes are used, the first stage may be kept in a high temperature range or a medium temperature range, and the second stage may be kept in a low temperature range.When microorganisms are used together, the first stage may be kept in a high temperature range, a medium temperature range, or a low temperature range. It is also possible to treat with enzyme only in a low temperature range, add microorganisms after cooling if necessary, mix uniformly, and then maintain in a medium or low temperature range. When only microorganisms are used, it is preferable to keep them in a low temperature range or a medium temperature range.

In the production method of the present invention, the total protein in the paste-like protein food or protein material obtained is sometimes referred to as ``total protein'' and ``total nitrogen'', and in this case, ``total nitrogen'' is usually ``total nitrogen''. The ratio of water-soluble protein in the total nitrogen atomic weight x 6.25 is 5 to 50% (however, 5 to 60% when animal protein sources and/or vegetable protein sources are used together with poultry as raw materials). ).If the above ratio is less than 5%, the gelling ability will be large, and the texture and texture will not be sufficiently smooth.
% (however, when used in combination with an animal protein source and/or a vegetable protein source as a raw material, 60%), the "bitterness" becomes strong and is not preferable.

If the paste-like protein material obtained in this way is left as it is, as time passes, the protein will further decompose and the desired physical properties and flavor will change, so it should be used immediately for the production of elastic gel-like foods. However, the enzymes and/or microorganisms in the material are inactivated by a heat treatment step normally included in the manufacturing process of the food, or the material is frozen or sprayed if it is not used immediately to produce the elastic gel food. It can be preserved by drying, freeze-drying, etc., or by adding a substance that has the effect of inactivating enzymes and/or microorganisms.

The target products produced in the present invention contain a large amount of protein from poultry meat, and include, for example, weaning foods, pudding-like foods, tofu-like foods, yogurt-like foods, hamburger fillers or fillings, minced foods, and protein drinks. ,
In some cases, it can not only be used as it is, but also as food such as soups, spreads, liquid foods for the sick and elderly, sauces, Chawanmushi-like foods, cheese-like foods, and mayonnaise-like foods. It can also be used as a material for food production and is extremely useful.

In addition, the target products produced in the present invention include, for example, animal proteins, vegetable proteins, animal and vegetable oils and fats,
It can also be mixed with carbohydrates etc. and used as food or its ingredients.

Specific methods for producing food products in various forms using the target product produced according to the present invention include, for example, (1) adding an animal and vegetable oil source such as vegetable oil butter to the target product produced according to the present invention; For example, melting agents such as dibasic sodium phosphate, sodium polyphosphate, sodium pyrophosphate, and other phosphates, if necessary, cheese, animal and vegetable protein sources such as sodium casein, seasonings, food preservatives,
Carbohydrates such as shrimp, crab, beef, pork,
Processed cheese-like foods, cheese spread-like foods, Method for producing solid or spread-like foods such as liver paste-like foods (2) Water is added to the target product produced by the present invention, and if necessary, it is ground to form a slurry, and if necessary, agar or Farcelan is added. , gel-forming agents such as carrageenan, pectin, gelatin, egg yolk, whole egg, egg white, etc., anti-syringe agents such as starch, sweeteners, seasonings, fragrances, food preservatives, colorants, etc. After mixing evenly and heating,
Method for producing elastic gel-like foods such as pudding-like foods and jelly-like foods by cooling (3) Adding water to the desired product produced according to the present invention,
If necessary, e.g. carragin, agar, skim milk,
A slurry with a protein content of 2 to 10% is prepared by blending and grinding other dairy products and fermentation aids such as glucose and lactose, which is heat sterilized and lactic acid bacteria are added. ferment;
If necessary, sweeteners, fragrances, seasonings, colorants, etc. are added and mixed at any stage to produce fluid or liquid foods such as yogurt-like foods and lactic acid drink-like foods. .

Examples of the present invention are shown below.

Example 1 Poultry fillet or raw meat is passed through a meat grinder. Put 100g of chicken meat ground in this way into a crusher,
While stirring, add 3g of table salt and 0.5g of disodium phosphate.
Add g. After mixing thoroughly, dissolve 0.03 g of the proteolytic enzyme pronase (manufactured by Kaken Chemical) and 0.07 g of proteinase "Amano" A (manufactured by Amano Pharmaceutical) in a small amount of water, and add 50 ppm of lysozyme dissolved in a small amount of water to suppress the growth of bacteria. After adding all the additives, pour warm water into the jacket of the masher and stir for 80 minutes while maintaining the temperature of the mixture in the masher at 50°C. Then, switch from hot water to cold water and quickly bring the temperature of the mixture to 10℃. Thereafter, this was maintained at 10° C. for 24 hours to obtain the desired product of the present invention.

This product has a ratio of water-soluble protein in the total protein of 42%, has a gel strength of 35 g/cm ² for poultry meat measured according to a conventional method, has no bitter taste, and has a paste-like protein food or It had a suitable texture and physical properties as a material.

Example 2 Poultry fillet or regular meat is ground in a meat grinder and then in a micronizer (manufactured by Flea Market (Germany)) to be finely ground. Finely ground poultry meat like this
Put 100g into a kneader, add 1g of common salt and 0.5g of disodium phosphate while mixing, and mix well. On the other hand, proteolytic enzyme proteinase "Amano" A (manufactured by Amano Pharmaceutical) 0.07g and protein AL
Dissolve 0.07 g of -10 (manufactured by Daiwa Kasei) in a small amount of water and add.

After adding all the additives, pour hot water into the jacket of the kneader and stir for 60 minutes while keeping the temperature of the mixture in the kneader at 50°C. Then, switch from hot water to cold water and quickly bring the temperature of the mixture to 10°C.
When the temperature of the mixture reaches 10℃, the number of bacteria cultured in 10% skim milk powder using three strains of lactic acid bacteria, Streptococcus lacteis, Streptococcus cremoris, and Lactobacillus casei, becomes 10. Add 10 g of a culture solution of ⁸ to 10 ⁹ /ml to the above mixture and mix and stir for 10 minutes. The mixture was then kept at 10° C. for 24 hours to obtain the desired product of the present invention.

This product has a water-soluble protein ratio of 45% in the total protein, has very little gel strength when measured according to conventional methods, remains paste-like even when heated to 100℃, and has a slight aroma. It was warm and had no bitter taste at all, and had a suitable texture and physical properties as a pasty protein food or a material thereof.

Example 3 Poultry fillet or regular meat is placed in a meat grinder and then placed in a micronizer (manufactured by Flea Market (Germany)) to be finely ground. Finely ground poultry meat like this
Put 100g into a crusher, add 0.5g of disodium phosphate and 2g of common salt, and mix and stir. After mixing thoroughly, add “Proton M” (Nippon Protein) 20
g and stir to make a homogeneous mixture. On the other hand, proteolytic enzyme pronase (manufactured by Kaken Chemical) 0.02g
and 0.08 g of Protin AL-10 (manufactured by Daiwa Kasei) were dissolved in a small amount of water and added, and at the same time 60 ppm of lysozyme was added. After the addition is complete, warm water is poured into the jacket of the masher, and the mixture is stirred for 30 minutes while maintaining the temperature of the mixture in the masher at 50°C. Then, change the hot water to cold water and bring the mixture to a temperature of 10°C. Thereafter, this mixture was kept at 10° C. for 24 hours to obtain the desired product of the present invention.

This product had a water-soluble protein content of 40% of the total protein, was very smooth, had no bitter taste, and had excellent texture and physical properties as a pasty protein food or its material.

Example 4 After putting boneless and skinless chicken thigh meat through a meat grinder, it was processed using a micronizer (manufactured by Flea Market (Germany)).
Grind finely. 100 g of the finely ground chicken meat is placed in a kneader, and while mixing, 2 g of common salt and 0.5 g of disodium phosphate are added, and the mixture is thoroughly mixed and stirred. On the other hand, 0.05 g of proteolytic enzyme pronase (manufactured by Kaken Chemical Co., Ltd.) and 0.05 g of protin AL-10 (manufactured by Daiwa Kasei Co., Ltd.) are dissolved in a small amount of water and added. After the addition is complete, warm water is poured into the jacket of the kneader and the mixture is stirred for 30 minutes while maintaining the temperature of the mixture in the kneader at 50°C. After that, “Proton M” (Nippon Protein)
Co., Ltd.) was added and mixed, and the temperature of the mixture was raised to 50℃.
Mix and agitate for 20 minutes while maintaining the temperature. After that, switch the hot water to cold water and immediately bring the temperature of the mixture to 10℃.
shall be.

When the product temperature reaches 10℃, the number of bacteria cultured in 10% skim milk powder using three strains of lactic acid bacteria, Streptococcus, lactis, Streptococcus, cremoris, and Lactobacillus casei, is increased.
Add 10 g of 10 ⁸ -10 ⁹ /ml culture solution and 5 g of lactose. At the same time, the number of yeast bacteria Satucharomyces cerevisiae that had been aerated and cultured in malt extract juice was ¹⁰⁸ ~
Add 1 g of 10 ⁹ /ml culture solution and stir with a kneader for 10 minutes. This mixture was then heated at 10°C for 72 hours.
The desired product of the present invention is obtained.

This product had a water-soluble protein content of 45% of the total protein, and had excellent texture, flavor, and physical properties as a smooth, slightly fragrant pasty protein food or as an ingredient thereof.

Example 5 Boneless and skinless chicken thigh meat is placed in a meat grinder and then finely ground in a micronizer (manufactured by Flea Market (Germany)). 100g of finely ground poultry meat like this
Place in a kneader, add 2 g of salt while stirring, and mix well. Once mixed, add 20g of sodium caseinate and mix evenly until there are no lumps. On the other hand, 0.05g of proteinase pronase (manufactured by Kaken Chemical) and proteinase "Amano" A
(Manufactured by Amano Pharmaceutical) 0.08g is dissolved in a small amount of water and added, and 60ppm of lysozyme is dissolved in a small amount of water and added to suppress the growth of germs.

After adding all additives, pour warm water into the jacket of the kneader to bring the temperature of the mixture in the kneader to 50℃.
Stir for 60 minutes while maintaining Then, switch from hot water to cold water and quickly bring the temperature of the mixture to 10℃. Thereafter, this mixture is kept at 10° C. for 48 hours to obtain the desired product of the present invention.

This product has a water-soluble protein ratio of 39% in total protein, is smooth and homogeneous, and does not coagulate even when heated to 100℃, making it very suitable as a paste protein food or its material. It had excellent texture and physical properties.

Example 6 Poultry fillet or small meat is ground in a meat grinder and then in a micronizer (manufactured by Flea Market (Germany)). Finely ground poultry meat like this
Put 100g in a kneader and add 2g of salt while stirring.
Add 0.2g of sodium polyphosphate and mix well. On the other hand, 0.1 g of protein enzyme proteinase "Amano" A (manufactured by Amano Pharmaceutical Co., Ltd.) is dissolved in a small amount of water and mixed.

After adding all the additives, pour warm water into the jacket of the kneader and mix and stir for 20 minutes while keeping the temperature of the mixture in the kneader at 50°C. Then, add 15 g of sodium caseinate and 25 g of natural cheese that has been crushed and sieved using a grinder, mix uniformly, and mix and stir for 10 minutes while maintaining the product temperature at 50°C. Then, switch from hot water to cold water and quickly bring the temperature of the mixture to 10°C. Ten
When the temperature reaches ℃, mix 10 g of a culture solution with a bacterial count of 10 ⁸ to 10 ⁹ /ml, which was cultured in 10% skim milk powder using two strains of lactic acid bacteria, Streptococcus lacteis and Lactobacillus casei. added to 10
Mix and stir for a minute. This mixture was then heated to 10°C.
When maintained for 72 hours, the desired product of the present invention is obtained.

This product has a water-soluble protein ratio of 38% in total protein, and does not coagulate even when heated to 100℃, making it a smooth and fragrant paste-like product, making it extremely useful as a pasty protein food or its material. It had an excellent feel and physical properties.

Example 7 Poultry fillet or minced meat is passed through a meat grinder and then pulverized using a microlyzer (manufactured by Flea Market (Germany)). 100g of finely ground poultry meat like this
Put it in a crusher, add 3.0g of salt and the second
Add 0.2g of sodium phosphate to make poultry paste. Once the paste is formed, while continuing to stir, 30 g of soybean germ oil containing 300 ppm of the antioxidant α-tocopherol is gradually added to create an emulsion.
On the other hand, proteolytic enzyme proteinase “Amano” A
0.05 g of Pancreatin (manufactured by Amano Pharmaceutical Co., Ltd.) and 0.05 g of pancreatin (manufactured by Difco) are dissolved in a small amount of water and added, and 50 ppm of lysozyme is dissolved in a small amount of water and added to suppress the growth of germs.

After all the additives have been added, warm water is poured into the jacket of the masher, and the mixture is stirred for 30 minutes while maintaining the temperature of the mixture in the masher at 50°C. After that, change the hot water to cold water and quickly bring the temperature of the mixture to 10℃. Afterwards, this mixture was kept at 10°C for 48 hours.
The target product of the invention was obtained.

This product has a water-soluble protein ratio of 37% in total protein, does not coagulate even when heated to 100°C, and is a very homogeneous, smooth, and non-bitter paste-like product that can be used as a pasty protein food or The material had very excellent texture and physical properties.

Example 8 Boneless and skinless chicken thighs were ground in a meat grinder,
Further, poultry meat finely ground using a micronizer (manufactured by Flea Market (Germany)) is placed in a crusher, and 3.0 g of common salt is added to prepare chicken meat paste. This pasty substance lipase
Add 0.01 g of OF-3608 (manufactured by Meito Sangyo) and gradually add 20 g of butter to this while kneading to form an emulsion and create a homogeneous mixture. Add the proteolytic enzyme pancreatin (manufactured by Difco) to this mixture.
Dissolve 0.05g and 0.03g of pronase (manufactured by Kaken Chemical) in a small amount of water and add.

After the addition is complete, the hot water in the jacket of the mashing machine is poured off, and the temperature of the mixture in the mashing machine is set at 50°C, and the mixture is stirred for 30 minutes. Then, switch from hot water to cold water and quickly bring the temperature of the mixture to 15°C. To this mixture, 15 ml of a culture solution with a bacterial count of 10 ⁸ to 10 ⁹ /ml, which had been cultured in 10% skim milk powder using two strains of Lactobacillus casei and Lactobacillus lacteis as lactic acid bacteria, and 5 g of lactose were added. After adding and stirring for 10 minutes, the mixture was filled into a container and kept at 15° C. for 96 hours to obtain the desired product of the present invention.

The product is smooth, homogeneous, does not coagulate even without heating to 100°C, is slightly aromatic, has no bitter taste, has a water-soluble protein content of 32% in total protein, and is a pasty protein. It had very excellent texture and physical properties as a food or its material.

Example 9 Poultry fillet or small meat is ground in a meat grinder and then in a micronizer (manufactured by Furima GmbH (Germany)). 100g of finely ground chicken meat
Put it in a crusher, add 2.0g of common salt and 0.2g of sodium polyphosphate, knead and stir, then
Add 25 g of alpha corn starch and knead to create a homogeneous mixture.

To this mixture, 0.1 g of the protein enzyme pancreatin (manufactured by Difco) was dissolved in a small amount of water, and while kneading, hot water was poured into the jacket of the mashing machine, and the mixture was kneaded and stirred for 60 minutes while maintaining the temperature of the mixture at 50°C. Immediately after the completion of the process, the hot water in the jacket of the mashing machine is changed to cold water, the temperature of the mixture is brought to 15°C, and the mixture is filled into a container and kept at 15°C for 48 hours, to obtain the target product of the present invention. It was done.

This product has a water-soluble protein ratio of 55% in total protein, does not coagulate even when heated to 100℃,
The paste was free from bitterness and had a homogeneous and smooth composition, and had excellent texture and physical properties as a paste-like protein food or protein material.

Example 10 Poultry fillet or small meat is ground in a meat grinder and then in a micronizer (manufactured by Flea Market (Germany)). 100g of finely ground chicken meat
Place in a kneader, add 2g of salt while stirring, mix evenly, then add 20g of potato starch.
Mix and stir to create a homogeneous mixture. To this mixture, 0.05 g of proteolytic enzyme pancreatin (manufactured by Difco) and 0.1 g of proteinase "Amano" A (manufactured by Amano Pharmaceutical) were dissolved in a small amount of water and mixed.
Pour warm water into the jacket of the kneader, bring the temperature of the mixture in the kneader to 50°C, and mix for 60 minutes. Then, switch the hot water to cold water and bring the temperature of the mixture to 10℃.
shall be. This mixture was previously cultured in 10% skim milk powder using three strains of lactic acid bacteria, Lactopacillus casei, Streptococcus lacteis, and Lactobacillus bulgaricus.
10 ml of a culture solution containing 10 ⁸ -10 ⁹ /ml was added to the mixture, mixed and stirred for 30 minutes, then filled into a container and kept at 15° C. for 96 hours to obtain the desired product of the present invention.

This product has a water-soluble protein ratio of 30% of the total protein, and is a paste-like product that does not solidify even when heated to 100°C, has no bitter taste, is homogeneous, and has a smooth texture with a slight aroma. It had very excellent texture and physical properties as a pasty protein food or its material.

Claims (1)

[Claims] 1. A protein-degrading enzyme or /
and microorganisms so that the proportion of water-soluble protein in the total protein is 5 to 50% (5 to 60% if animal protein sources and/or vegetable protein sources are used together with poultry as raw materials). 1. A method for producing a paste-like protein food or protein material, characterized in that the gelling ability of the protein in poultry meat or the mixture is reduced or lost by acting on a protein.