JPS62278950A - Preparation of composite animal and vegetable protein food material - Google Patents

Abstract

PURPOSE:To prepare a protein food raw material having meat-like texture and palatability and free from characteristic smell of raw material, by mixing animal and vegetable protein raw materials rich in sulfur-containing amino acid and treating the mixture with an extruder. CONSTITUTION:An animal protein rich in sulfur-containing amino acid, taurine and taurocholic acid such as gut meat of domestic animal, domestic fowl, fish or shellfish or head meat of fish or shellfish is mixed with a vegetable protein rich in sulfur-containing amino acid such as defatted soybean flour, marine algae rich in red algae, etc. The obtained mixture is supplied to an extruder, heated at a high temperature under high pressure while adding water to the mixture and subjected to shear deformation to effect the mutual modification of the animal protein and the vegetable protein.

Description

[Detailed Description of the Invention] 3. Detailed Description of the Invention [Field of Industrial Application] The present invention relates to a protein food leaf material that develops a structure and texture similar to meat, and more specifically, Regarding the odor-free protein food material, more specifically, to produce a protein food material that has a structure and texture similar to meat, has no peculiar odor derived from raw materials, and has a high sulfur content such as sulfur-containing amino acids. Regarding the method.

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 jerky-like foods or shumai.

[Technical background and explanation of conventional technology]

The demand for meat as a source of protein has increased, and it has been known for a long time that artificial meat can be produced by processing soybean protein, a plant protein, into a male-like structure and making it into a tissue similar to that of meat.

On the other hand, technology has been developed to process food using extruders, and puffed foods are widely produced.
Soybean 2 mortar is also processed using an extruder to produce a mortar food material with a structure, appearance and texture similar to meat.
It has been proposed to do ma. (JP-A-59-232
053, JP 60-241873, JP 61-12254, and JP 61-2545.
Publication No. 7) The present inventors have been continuing research on food processing using extruders, and have found that even when food raw materials containing a large amount of sulfur-containing amino acids are processed using an extruder, their unique odors are completely removed. Furthermore, they discovered that even when the produced product was used alone as a food ingredient, its texture was significantly different from that of animal meat.Further research was conducted to develop an unused animal protein containing a large amount of sulfur-containing amino acids. By mixing Usuhara S with defatted soybean flour, kneading it while adding water in an extruder, plasticizing it, and then extruding it, it has no odor peculiar to the raw material and has a structure and texture similar to meat. It was discovered that a food material could be obtained, and the present invention was achieved based on these findings.

[Object of the invention and summary of the invention]

The purpose 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. To provide a food material that is odorless and has a structure and texture similar to meat.

The present invention uses animal white matter rich in the sulfur-containing amino acids cysteine, cystine, or methionine, the sulfur-containing amidosulfonic acid taurine, and the conjugated bile acid taurocholic acid, and plant proteins rich in the sulfur-containing amino acids cysteine, cystine, or methionine. This is a method for producing animal and plant conjugated protein food materials, which is characterized in that animal and plant proteins are modified by mixing with animal and plant proteins and subjecting the mixture to extrusion cooking.

In the extrusion cooking process of the present invention, water is injected into a portion of the raw material kneading screw in a two-shaft co-rotating extruder, and the mixture is heated at high temperature and pressure to give shear deformation to the animal 2 white matter and Plant two white matter can be mutually modified.

In the production of the animal and plant complex protein food ingredients 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 Seaweed containing a large amount of red algal acid can be used.

According to the present invention, it is possible to produce an animal and plant composite Yamaguchi food material that has the texture and texture of meat, does not have a specific odor derived from raw materials, and is rich in sulfur-containing amino acids that are effective in preventing hypertension.

[Detailed description of the invention]

In producing the animal and plant composite food material of the present invention, the canned animal white matter and plant protein are mixed using a mixing device such as a kneader or crusher, and the mixed raw material is rotated in the same direction on two shafts. 250 to 500g per minute by putting it into the feed bar of the raw material supply device attached to the extruder of the method.
(preferably 300 to 4001 m/min) into the cylinder of the extruder. The screw that is set in the cylinder of the extruder is
A screw that sequentially connects five parts: a Bm-containing screw, a raw material kneading screw, a raw material plasticizing screw, a raw material shearing screw, and a product discharge auxiliary screw is used, and the rotational speed of these screws is 50 to 250 r.
pm (preferably 10.0-20 Orpm).

The compressing 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 temperature of the inner wall of the cylinder at the part of the extruder's raw material loading screw is 10 to 25°C (preferably 15 to 20°C).
C), and the mixed raw materials supplied from the raw material supply hozbar are conveyed to the master kneading screw. The temperature of the cylinder inner wall of part of the Hara'B kneading screw is 70~+o.
It is set at o0c (preferably 80-90°C),
In this part, from the outside through the vibrator, 20 to 60
- (preferably 30 to 50) of water is forced 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 a portion of the raw material kneading screw are essential for the is of animal protein and vegetable protein in the mixed raw materials. The cylinder inner wall temperature of a portion of the raw material plasticizing screw 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 portion.
Animal protein and plant proteins are modified, melted, plasticized, and transported to the next raw material shear screw. The temperature of the cylinder inner wall of a part of the raw material shear screw is 160~
The mixed raw material, which is set at 190°C (preferably 165-185°C), is melted, plasticized, and modified, is subjected to shearing force in this part and is conveyed to the next product discharge auxiliary screw. The temperature of the cylinder inner wall of a part of the product discharge auxiliary screw was set at 120 to 1606C (preferably 140 to 145C), and the wa male structure was formed, and the mixed raw material that had been melted and plasticized was attached to the tip of the extruder. It is extruded through the discharge die. The pressure inside the cylinder between the end of the screw and the discharge die is lO
~30 Ky/cri (preferably 15-25Kg
/cd). The discharge die can be of various shapes depending on the shape or quality of the product, but
Generally, a string-like product discharge die is provided with 3 to 6 holes with a hole diameter of l to 31III11, and the tin of the opening is 10 to 4Qm*.
A plate-shaped product discharge die with an opening thickness of 1 to 31Ill+,
A cylindrical product delivery die with a hole diameter of 10 to 20 mm can also 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.
-5 minutes (preferably 1-3 minutes).

The product discharged from the discharge die is subjected to various treatments depending on the use of the product. For example, when the product is a minced meat-like raw material, it is discharged from the above-mentioned string-like product discharge die, and then cut into two to five
If you want to cut it into dragon pieces and use it as a raw material for jerky-like food,
The plate-shaped product is discharged from the 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. Process.

The moisture value of the product after dispensing varies depending on the product's use, but
Generally, it is about 20 to 30%. If drying is required for product storage or other reasons, the product 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 can be immersed in water to reconstitute the water, then dehydrated and seasoned as necessary to produce hamburgers, shumai, gyoza, meat dumplings, tsukudani, and jerky-like 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 WjJ plant composite protein solar eclipse material of the present invention include legume flour, defatted powder of plant seed proteins such as soybean, kidney bean, pea, or azuki beans containing sulfur-containing amino acids such as cysteine, cystine, or methionine; Gritsushi, concentrated box white or thickened mills can be used.

Animal proteins include raw materials containing a large amount of 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, pig liver,
or other organ meat, head meat and offal of fish such as tuna, bonito, salmon, herring, squid, octopus, sea cucumber,
Oysters, shrimp, crab meat and organ meat can be used.Furthermore, as vegetable matter, vegetables containing red algae acid, which is a taurine island conductor, can be used, such as tengusa, asakusanori, and hijiki. Can be done.

Among these raw materials, most of the animal proteins have not been used until now due to their unique odors, but they can be used according to the present invention.

The weight ratio of animal engineered white matter and 81 proteins is 1:9 to 5.
: Used at a mixing ratio in the range of 5, but these -
It is also possible to use a combination of two or more kinds.

In producing 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) Pretreatment of raw materials Chicken liver meat having the following analysis values was passed through a chopper for minced meat processing, and passed through a plate with a hole diameter of 2Rm to obtain 6.0 kg (30% (weight)) of chicken liver meat and defatted soybean flour. [
Passing through 30 meshes: 90% (weight), passing through 100 meshes: 50% (weight) and stir the stirring blade at 300 rp+
* Mixed for 5 minutes while rotating. The moisture value of the mixed prototype was 28.5%.

(Left below) (Raw material analysis values) (2) Manufacturing equipment and extrusion/cooking processing conditions (2-1) Double-shaft co-rotating universal hoop extruder KEt-a5 (Success) Manufactured by Wa Kogyo Co., Ltd. a) Screw length: 690 Takaho b) Cylinder inner diameter = 46 Ryu c) L/D: 15 d) Die (nozzle): Number of openings = 6 Hole diameter: 2.5 Depth of dragon opening = 33B (2-2) Conditions for Xtru-Silon Shoeking treatment a) Screw speed: 200 rpmb) Raw material supply rate: 34 CJ/l/min C) Amount of water added to raw material: 40 mjl/min (raw material input Immediately after, inject into the cylinder using a water injection device) d) Cylinder inner wall temperature and temperature near pressure crab raw material delivery screw (near raw material input port): 1
5~2o0c Temperature near the raw material kneading screw (near where the raw material is brought into the cylinder by the screw for about 200 meters):
85-90°C Temperature near the raw material plasticizing screw (near where the prototype was carried into the cylinder by the screw for about 430mm) = 150-160°C Near the raw material shearing screw (the raw material was carried into the cylinder by the screw for about 600mm) Temperature in the vicinity of
170-180°C Temperature near the product discharge auxiliary screw (between the end of the screw and the product die) = 130-140
Cylinder internal pressure near the end of the 9C screw ~1
3 to 9/cII (3) t1vtf of the product discharged from the extruder
The product discharged from the die set at the end of the extruder is cut into 2 to 5 mm lengths using a propeller cutter attached to rotate parallel to the die surface at 980 revolutions per minute. I took it out into a receiver. Its moisture content was 26-27% (by weight).

(4) Product post-processing and quality evaluation Place the cut products in a dryer at 80°C ± 3°C, and
After drying for a minute, a dry 6 product [moisture content: 20±2% (weight)] 19.2 to 9 was obtained.

200 g of this dried product was taken, immersed in 1jcI Kg for 30 minutes, dehydrated using a centrifugal dehydrator to a water content of 50.2% (by weight), and the tissue was sensually examined.

The results were compared with those made using defatted soybean flour alone, which was processed in the same manner as described above. It was something that didn't exist.

(5) Use as a hamburger material A hamburger steak was made using the product of Example 1, a product in which defatted soybean flour alone was subjected to the same extrusion and cooking process as in Example I, and pork fillet as raw materials, and its quality was evaluated. evaluated.

(5-1) Raw materials and their preliminary treatment (5-1-A) Product of Example 1: 300 g of the dried product of Example 1 was immersed in 1.5 K9 water for 30 minutes, wrapped in cotton cloth, and centrifugally dehydrated. Dehydrated in a machine for 5 minutes.

The weight after dehydration was 486 I, and 300 F of it was taken and used as a hamburger material.

(5-1-8) Dry product obtained by subjecting defatted soybean flour alone to the same extrusion cooking process as in Example 1 [moisture content: 20% (weight)] 300 y of the dried product of Niji was added to 1 part of water. .5Kg for 30 minutes, wrapped in M cloth, and dehydrated for 5 minutes in a centrifugal dehydrator.

The weight after dehydration was 519 g, and 300 g of it was taken and used as a hamburger material.

(5-1-C) A commercially available pork fillet was used. Although no pretreatment was performed, 480 g of pork fillet was used as a hamburger material since it had a high water content.

(Leaving space below) (5-3) Preparation of hamburger The raw materials in (5-2) above are kneaded for each test area, each of the kneaded products (609) is placed on a saran sheet, and each mold (diameter :6 (1jIl+, height: 12m), shape by hand, and put each in the microwave until the center temperature is 8.
The mixture was heated to 0° C. to solidify, yielding 620 hamburgers.

(5-4) Roasting and tasting test of heat-coagulated hamburger steak After holding the heat-coagulated hamburger steak from (5-3) above at 20°C for 1 hour, apply cooking oil on a frying pan and heat to 180°C.
The hamburger steak was coagulated and held in a heated oven, and then roasted to the extent that both the front and back sides were lightly browned, and the hamburger steak was held in a 40″G warmer.

One roasted hamburger steak was taken from each area and a panel test was conducted by 15 panelists (male near-name, 8 female).

(5-5) Panel test results The results of the panel test were as follows.

According to the above results, extrusion of the main ingredient of defatted soybean flour alone! The hamburger steaks that had been subjected to the cooking process were not significantly evaluated in any of the test items, but the hamburgers used as the main ingredient in Example 1 in Test Group-1 and the hamburger steaks in Test Group-3
There was no significant difference between the hamburger steaks, which are the main raw materials for fillet meat, and the product of Example 1 was the best as a hamburger material.
Pork fillet Example 2 (1) Pretreatment of raw materials Beef liver meat having the following analytical values was passed through a minced meat processing chopper and passed through a plate with a hole diameter of 2. OK9 (3Q% (weight)) and defatted soybean flour (
Passing 30 meshes: 90%, passing 100 meshes = 50
%) 14. Mix OK9 (70% (weight)),
The resulting mixture was applied to a mixing pulverizer with a stirring blade set on the bottom, and mixed for 5 minutes while rotating the stirring blade at 300 rpm. The moisture value of the mixed raw material was 29.2%.

(Left below) (Raw material analysis values) (2) Manufacturing equipment and extrusion/cooking processing conditions (2-1) Manufacturing equipment Universal tooth extruder KEI-45 model with two shafts and co-rotating system Manufactured by Wa Kogyo Co., Ltd.] a) Length of screw: 690s+s+b) Inner diameter of cylinder: 46mm e) L/D: 15 d) Die (nozzle): Length of opening: 35j+m Thickness of opening: 2. Depth of opening = 101 order (2-2) Conditions for extrusion/cooking treatment a) Screw speed: 200 rpmb) Amount of raw material supplied: 360 J7/min C) Amount of water added to the raw material: 46 mJ/min (immediately after inputting the raw material d) Cylinder inner wall temperature and temperature near pressure crab raw material loading screw (near raw material input port): 1
5-20°C Temperature near the raw material kneading screw (around 200mm of raw material was carried into the cylinder by the screw) 280-886°C Near raw material plasticizing screw (about 430U of raw material was transported into the cylinder by the screw) nearby) temperature:
145-155°C Temperature near the raw material shearing screw (near where the raw material is carried into the cylinder by the screw at about 60011K): 165-178°C Temperature near the product discharge auxiliary screw (between the end of the screw and the product die): 130 ~
140℃Cylinder pressure near the end of the screw = 18
~2oKg/crA (3) Cutting of the product discharged from the extruder The product discharged from the extruder die in a strip shape with a width of 35R11 and a thickness of 21 mm is guided between rolls arranged above and below, and rolled to remove unevenness on the surface. Smooth it, then guide it to a guillotine cutter and cut it to a length of about 70mm to make a flat product [38±2mm (width) x 2.5±0.2mm (thickness) x 70mm]
±3 mm (length)] was taken out into a receiver. The moisture content of the product was 23±2% (by weight).

(4) Product post-processing and quality evaluation Place the plate-shaped product in a dryer at 80°C ± 3'C.
After drying for minutes, the dried product (moisture content: 20±2% (weight)) weighed 19.3 kg.

Take 200.9 of this dry Mh product and add 3 kg of this to IKg of water.
After being immersed for 0 minutes, it was dehydrated using a centrifugal dehydrator to have a water content of 50-596 (by weight), and the tissue was examined sensually.

The results were compared with those made using defatted soybean powder, 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 from defatted soybean flour alone, and no off-flavors from the raw material were felt. It was something.

(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 (5-1-8) Control - ■ Defatted soybean flour alone was subjected to extrusion cooking treatment in the same manner as in Example 2, and control - ■It was used as a food material.

(5-1-C) Control - ■ Defatted soybean flour 70% (N amount) and ground beef thigh 30% (
The mixed raw material (weight) was subjected to extrusion cooking treatment in the same manner as in Example 2, and was used as a control-■ food material. Control-■ indicates that the product of Example 2 approached beef thigh meat.

(5-2) Preparation of seasoning liquid (blank below) (Blending ratio of seasoning liquid raw materials) The above mixture of seasoning liquid raw materials was heated to a boiling point without stirring, then cooled to a diameter of 30' ( It was divided into 2K9 pieces and used as a seasoning liquid.

(5-3) Take 1500 g of the preparation layer of the jerky-like food, soak it in 2 kg of seasoning liquid for 60 minutes, and then add it to i! i! The mixture was placed in a cloth bag and placed in a centrifugal dehydrator for 5 minutes to remove excess seasoning liquid.

Remove excess seasonings and microwave (dukani 2)
450 MHz) and dried for 30 minutes to produce a jerky-like food.

(5-4) Moisture (%) of jerky-like food and (5-
5) Tasting test of jerky-style food Two schools were taken from each district of the jerky-style food obtained in (5-3) above to form one group, and 15 groups were prepared, with 15 panelists (male: 8 people, A panel test was conducted using female near names.

The results of the panel test were as follows.

According to the above results, control ■ made from defatted soybean flour alone is inferior to the other two (Example 2 and control ■) in all aspects of texture, flavor, odor, and strangeness. However, it can be seen that there is no difference in WM between Example 2 (containing beef liver meat) and Control ■ (containing beef thigh meat).

This suggests that extrusion cooking in the form of a mixture with defatted soybean flour can modify raw liver IMfR1 into something equivalent to beef thigh meat in the production of jerky-like foods. Recognize.

Example 3 (1) Pretreatment of raw materials After thawing frozen tuna head meat having the following analytical values, it was passed through a minced meat processing chopper and passed through a plate with a hole diameter of 2 to obtain tuna head meat. was 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 containing the following analytical values [passed through 30 meshes:
90% (weight), +00 mesh passing: 50% (weight)) 13. Add the above tuna head meat 6.OK9 (3o96 (weight)) and the above squid Pg organ meat 1.0 tons [5% (weight)] to OK9 (65% (weight)) and mix, The resulting mixture was applied to a mixing pulverizer with a stirring blade set at the bottom and mixed for 5 minutes while rotating the stirring blade at 300 rpm+a.The moisture value of the mixed raw material was 27.8%.

(Raw material analysis values) (2) Wa equipment and extrusion/cooking processing conditions (2-+) Production equipment Universal tooth extruder KEI-45 model with two-shaft co-rotating system [Kowako M Co., Ltd. a) Length of screw: 69 degrees b) Inner diameter of cylinder = 46 II c) 1. /D: 15 d) Die (nozzle): Number of openings = 6 Hole diameter: 1.5m Opening depth = 33B (2-2) Conditions for extrusion/cooking treatment a) Screw speed: 180 rpmb) Raw material supply amount : 320/l/min C) Amount of water added to the raw material: 32-7 minutes (injected into the cylinder with a water injection device immediately after inputting the raw material) d) Cylinder inner wall temperature and pressure crab raw material loading screw area (near the raw material input port) Temperature: 1
3 to 18℃ Temperature near the raw material B kneading screw (near where the raw material is carried into the cylinder by the screw approximately 200 m): 80 to 85°C Near the raw material plasticizing screw the raw material is carried into the cylinder by the screw approximately 430 m (near the area)
Temperature: 150-160'C Temperature near the raw material shear screw (near where the raw material is carried into the cylinder by the screw at about 600 H):
165-175°C near the product discharge auxiliary screw (
Temperature between the screw end and the product extrusion die: 125-135°C Cylinder internal pressure near the screw end 7-8 K9
/d (3) Cutting the product discharged from the extruder The six linear objects discharged from the extruder are guided to an upper and lower set of rolls, and are lightly pressed and pulled, thereby helping the product to be discharged from the extruder and cutting it. It was cut into lengths of 10 to 15III using a guillotine cutter set after the roll and taken out into a receiver.

Its water content was 25-26% (by weight).

(4) Product post-processing and quality evaluation Place the cut products in a dryer at 5°C ± 3°C, and
Dry with hot air for 0 minutes to obtain a dry Q product [moisture content = 20 ± 2
% (weight)) 18.7Kg was obtained.

Take 200g of this dry product and add it to 30g of water.
After soaking for a minute, the tissue was dehydrated using a centrifugal dehydrator to reach a water content of 49.8% (by weight), and the tissue was examined sensually.

The results were compared with the raw material of defatted soybean flour alone and the mixed raw material of 65% (by weight) of defatted soybean flour and 35% (by 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 animals and birds than a product made from defatted soybean flour alone, which is preferable. No fish odor or squid internal odor was detected at all.

(5) Use as ingredients for Shumai 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-l-B) Control - ■ Extrusion cooking of defatted soybean flour alone in the same manner as in Example 3 It was treated and used as the main raw material for Shumai ingredients of 11 fJ -■.

(5-1-C) Control - ■ Defatted soybean flour 65% (weight) and walleye surimi 3
5% (by weight) of the mixed raw material was subjected to extrusion cooking treatment in Example 3 and used as the main raw material for the Shumai filling of Control-■.

(5-2) Shumai vs. made (substitute for Shumai ingredients) Chopped onions 300.9 Pork fat
3og meat extract paste 50g wheat starch
709 regular song 1
0g Separation 10g Sodium glutamate 5g White Bethuber 5g Sample 3 product 300 J
This was soaked in 1.5 to 9 parts of water for 30 minutes, wrapped in cotton cloth and dehydrated for 5 minutes. Weight after dehydration is 475g
Met. The above-mentioned auxiliary raw materials for Shumai ingredients and 20 g of warm water (35'C) were added to this and mixed well to obtain Shumai ingredients.

This Shumai ingredient 209 was wrapped in a commercially available Shumai wrapper, molded, placed in a steamer, and steamed for 20 minutes to prepare Shumai.

The main raw material 300I of the Shumai ingredients of Control-〇 was taken and soaked in water and dehydrated in the same manner as above. The weight after dehydration was 522 g. To this, the above-mentioned auxiliary raw materials for Shumai ingredients and 20 g of warm water (35°C) were added and mixed well, and Shumai was prepared in the same manner as above.

In addition, 300g of the main ingredients for the Shumai ingredients in the above comparison-〇
was taken, immersed in water and dehydrated in the same manner as above. The weight after dehydration was 472 g. Add the above auxiliary ingredients for shumai ingredients and 2 () g of warm water (35'C) to this,
After mixing well, shumai was prepared in the same manner as above.

(5-3) Tasting test The above shumai was stored in a salt storage case at 30°C, and a panel test of 15 panelists (7 men, 8 women) was conducted on this shumai.

(5-4) Panel test results According to the above results, Shumai whose main ingredient is Raw material B (control - ■) made from defatted soybean flour alone does not contain other ingredients in any test item. It can be seen that it is inferior to those used as the main ingredients of ingredients.

In addition, Shumai using the product of Example 3 as the main ingredient was made from a mixture of 65% (weight) defatted soybean flour and 35% (I! quantity) ground walleye pollock (control - ■). Since there is no significant difference between the product and Shumai, which is the main ingredient for Shumai, it can be seen that the product of Example 3 can be used as the main ingredient for Shumai ingredients.

〔Effect of the invention〕

This opens the door to the use of animal organ meat, which was rarely used in the past.

A product with fibers and texture similar to heated poultry meat is obtained.

A product without any peculiar odor originating from raw materials can be obtained.

Claims (6)

[Claims] (1) An animal and plant composite protein food material characterized by mixing an animal protein rich in sulfur-containing amino acids, taurine, and taurocholic acid with a vegetable protein rich in sulfur-containing amino acids, and subjecting the resulting mixture to extrusion cooking. manufacturing method. (2) The extrusion cooking process is performed at high temperature and pressure while adding water to melt the protein and further shear deformation to mutually modify the animal protein and vegetable protein. A method for producing the animal and plant complex protein food material according to item 1. (3) The method for producing an animal and plant composite protein food material according to claim 1 or 2, wherein the animal protein is the organ meat of livestock or poultry. (4) The method for producing an animal and plant composite protein food material according to claim 1 or 2, wherein the animal protein is head meat or organ meat of seafood. (5) The method for producing an animal and plant composite protein food material according to any one of claims 1 to 4, wherein the plant protein is a pulse flour containing a large amount of sulfur-containing amino acids. (6) The method for producing an animal and plant complex protein food material according to any one of claims 1 to 4, wherein the plant protein is seaweed containing a large amount of red algae acid.