WO2015108142A1 - Substitut de chair de crevettes et son procédé de production - Google Patents

Substitut de chair de crevettes et son procédé de production Download PDF

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Publication number
WO2015108142A1
WO2015108142A1 PCT/JP2015/051054 JP2015051054W WO2015108142A1 WO 2015108142 A1 WO2015108142 A1 WO 2015108142A1 JP 2015051054 W JP2015051054 W JP 2015051054W WO 2015108142 A1 WO2015108142 A1 WO 2015108142A1
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WO
WIPO (PCT)
Prior art keywords
protein
shrimp
raw material
shrimp meat
meat substitute
Prior art date
Application number
PCT/JP2015/051054
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English (en)
Japanese (ja)
Inventor
中野　康行
Original Assignee
不二製油株式会社
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Publication date
Application filed by 不二製油株式会社 filed Critical 不二製油株式会社
Priority to JP2015557886A priority Critical patent/JP6521258B2/ja
Publication of WO2015108142A1 publication Critical patent/WO2015108142A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion

Definitions

  • the present invention relates to a shrimp meat substitute. More specifically, the present invention relates to a shrimp meat substitute that has a texture like shrimp meat and can be used as an alternative raw material for shrimp meat used in various processed foods.
  • Shrimp is a valuable animal protein source used in various dishes.
  • Shrimp meat is crisp and crunchy when heated, so it is crisp and chewy, so it is popular and eaten by people around the world, including Asian and Western countries.
  • Asian and Western countries due to the inevitable circumstances of shrimp epidemics at farms in Southeast Asia, etc., the amount of shrimp in stock has decreased, and the price of imported frozen shrimp has risen due to a gap in the supply-demand balance. May end up.
  • the demand for shrimp meat substitutes that have a texture unique to shrimp meat, which uses raw materials other than shrimp meat, will increase in the future. It is thought that it will go.
  • Patent Documents 1 and 2 propose a raw shrimp-like food made of a konjac piece and an algin jelly film.
  • Patent Document 4 proposes a shrimp-like food obtained by molding a fibrous gel of heat-coagulating ⁇ -1,3-glucan.
  • the conventional shrimp meat-like foods such as Patent Documents 1 to 4 focus on the raw texture of shrimp and the texture of fried shrimp. It is considered that these gels are bundled in a fibrous form and have a texture like a candy. However, such a texture is different from the chewy texture of the cooked shrimp. Thus, the conventional technique has not provided a shrimp-like food that reproduces the original good texture of the cooked shrimp.
  • the present invention provides a shrimp meat substitute that can be used as an alternative raw material for shrimp meat in processed foods in which shrimp meat is used and has a texture similar to that of heated shrimp meat. It is an object to do.
  • the present inventor has conceived of utilizing a textured protein material such as a textured soy protein material, which is used as an alternative raw material for minced meat processed food such as hamburger as a shrimp meat substitute.
  • a textured protein material used as an alternative raw material for livestock meat
  • the present inventor has not been able to reproduce a chewy texture that is unique to heated shrimp meat. . Therefore, as a result of further various studies, the present inventor has tried adding a yolk and lecithin together with a vegetable protein raw material as an organizing raw material and organizing with an extruder. And this inventor discovered that the texture in the water-containing state of the textured protein raw material obtained by this was very close to the texture unique to the heated shrimp meat. That is, the present inventor has obtained knowledge that a product composed mainly of the textured protein material can be used as a target shrimp meat substitute. The present invention has been completed based on this finding.
  • the present invention includes the following configurations.
  • a prawn meat substitute characterized by being composed mainly of a textured protein material, wherein the textured protein material is a vegetable protein and at least organized egg yolk or lecithin, (2) The shrimp meat substitute according to the above (1), wherein the vegetable protein is soybean protein, pea protein or rapeseed protein, (3) The shrimp meat substitute according to (1) or (2) above, wherein the size of the shrimp meat substitute is 0.3 to 3 cm as a particle size, (4) The shrimp meat substitute according to any one of the above (1) to (3), wherein a heated coagulum is further contained in the voids of the tissue of the shrimp meat substitute, (5) The shrimp substitute according to (4) above, wherein the solidified body is a heat-solidified raw material that has been heat-solidified.
  • a food comprising the shrimp meat substitute according to any one of (1) to (5), (7)
  • the size of the shrimp meat substitute is 0.3 to 3 cm as a particle size, and the food product is obtained by mixing the shrimp meat substitute and another food material and subjecting to heat treatment.
  • Foods listed (8) Using at least a vegetable protein raw material, egg yolk or lecithin and water as an organized raw material, supplying the raw material to an extrusion molding machine, kneading and pressurizing and heating the die from the die installed at the outlet of the extrusion molding machine
  • a method for producing a shrimp meat substitute characterized by being obtained by forming a kneaded product by extrusion under normal pressure, and forming it.
  • the structured protein material obtained from plant protein raw materials such as defatted soybeans and organized at high temperature and high pressure using a single or twin screw extruder (extruder) is used for beef and pork.
  • livestock meat it is used in livestock-based side dishes such as hamburger, meatballs, gyoza, meat buns, shumai, minced cutlet, croquettes, and soboro.
  • livestock-based side dishes such as hamburger, meatballs, gyoza, meat buns, shumai, minced cutlet, croquettes, and soboro.
  • a textured protein material is used as an alternative raw material for shrimp meat.
  • the texture of shrimp meat used in processed foods using shrimp meat such as shrimp with shrimp and shrimp with cutlets (cutlet fried with bread crumbs on a molded dough containing shrimp)
  • shrimp meat substitute that is very close
  • the food material can be used for various processed foods in which shrimp meat is used instead of part or all of shrimp meat.
  • the shrimp meat substitutes can be pre-dried and distributed, so processed food manufacturers can use the shrimp meat substitutes for a long time. Can be stored. Therefore, provision of the shrimp meat substitute can also contribute to the improvement of the manufacturing efficiency of processed foods.
  • the shrimp meat substitute of the present invention is composed mainly of a textured protein material, wherein the textured protein material is a vegetable protein and egg yolk or lecithin at least organized. And
  • the textured protein material is a vegetable protein and egg yolk or lecithin at least organized.
  • the shrimp meat substitute of the present invention is characterized in that it is mainly composed of a textured protein material.
  • “subject” means an entity constituting a shrimp substitute organization.
  • the prawn meat substitute of the present invention has a structured protein material as a structure.
  • a textured protein material is generally a protein in which vegetable protein is at least organized.
  • the textured protein material is prepared by uniformly kneading a structured raw material containing at least water such as vegetable protein raw material such as defatted soybeans and separated soybean protein under pressure and heating, and extruding under normal pressure. It is obtained by expanding the structure of the kneaded material of the organized raw material. More specifically, the textured protein material is obtained as follows.
  • a structured raw material and water are supplied to an extrusion molding machine such as a single screw extruder or a twin screw extruder.
  • the raw material is uniformly kneaded under pressure and heating conditions inside the extruder.
  • the kneaded material is extruded from a die attached to the outlet portion of the extruder under normal pressure, whereby the kneaded material is organized.
  • the extrudate is formed into a granular shape by cutting with a cutter or the like, and then dried if necessary to obtain a textured protein material.
  • the vegetable protein raw material used as an organized raw material in the production of the textured protein material is a raw material containing a vegetable protein.
  • protein material derived from oil seeds such as soybeans, peas, rapeseed (canola), cotton seeds, peanuts, sesame seeds, safflowers, sunflower, corn, safflower, coconuts, or grain seeds such as rice, barley, wheat Etc. are used. That is, defatted rice bran, concentrated protein, extracted protein, and isolated protein obtained by purifying the extracted protein are used alone or in combination. Examples of the isolated protein include rice glutelin, barley prolamin, wheat prolamin, wheat gluten, soybean globulin, peanut albumin and the like.
  • protein materials obtained by further processing these protein materials by heat treatment, acid treatment, alkali treatment, enzyme treatment, etc. are also used as the raw materials.
  • a protein material derived from one or more selected from the group consisting of soybeans, peas, and rapeseed is more preferable as the vegetable protein raw material. That is, the vegetable protein contained in the textured protein material is preferably soy protein, pea protein, or rapeseed protein.
  • soy protein For example, if you want to use vegetable protein raw materials derived from soybeans, you can use raw materials containing soy protein, such as “full-fat soybeans” such as round soybeans and half-cracked soybeans, and “decreased soybeans” from which fats and oils have been removed from whole-fat soybeans. Or “defatted soybeans”, “concentrated soy protein” in which protein is concentrated from defatted soybeans by washing with aqueous ethanol or acidic water, etc., “extracted protein” extracted from defatted soybeans with water, or even proteins from extracted protein “Isolated soybean protein” and the like purified from can be exemplified, and at least one of these can be selected.
  • soy protein such as “full-fat soybeans” such as round soybeans and half-cracked soybeans, and “decreased soybeans” from which fats and oils have been removed from whole-fat soybeans.
  • defatted soybeans “concentrated soy protein” in which protein is concentrated from defatted soybeans
  • “concentrated protein” with a protein content of 70% by weight or more in the dry weight or the protein content in the dry weight 80% by weight or more of “isolated protein” can be appropriately selected.
  • the proportion of the vegetable protein raw material in the dry weight of the whole structured raw material used for the textured protein material can be appropriately set depending on the required quality in consideration of other raw materials.
  • the ratio can be 50% by weight or more, 65% by weight or more, 70% by weight or more, 75% by weight or more, 80% by weight or more, 90% by weight or more in the dry weight of the structured protein material.
  • the textured protein material in the present invention is one in which egg yolk or lecithin is organized together with plant protein as an organizing raw material. This is an important requirement for reproducing the texture of the cooked shrimp meat.
  • egg yolk liquid egg yolk, frozen egg yolk, dried egg yolk, enzyme-treated egg yolk and the like can be used without particular limitation.
  • lecithin various lecithins derived from egg yolk, soybeans, rapeseed, cereals and the like can be used without limitation. If egg allergy is a concern, lecithin derived from sources other than egg yolk may be used.
  • the lecithin may also be enzyme-treated lysolecithin.
  • lecithin a lecithin-containing product containing a relatively large amount of the lecithin may be used.
  • egg yolk and lecithin can be used in combination.
  • the organized material is organized in a state in which egg yolk or lecithin is essential, so that swelling of the organized product is moderately suppressed, or the resulting structured product has a crispy texture after rehydration.
  • a chewy texture with good chewing in other words, a texture that makes a sound in the mouth when chewed, for example).
  • egg yolk or lecithin is contained in an amount of 0.5 to 10% by weight, preferably 0.7 to 5% by weight, based on the dry weight of the whole structured raw material.
  • the said vegetable protein raw material may originally contain lecithin like defatted soybean depending on the kind, the quantity is a trace amount.
  • lecithin in addition to the vegetable protein raw material, lecithin must be added to the organized raw material.
  • fats and oils can also be used in addition to the above essential raw materials. Moreover, when using together the pressed soybean which has not been defatted as vegetable protein raw material, the fats and oils contained in this soybean can be utilized as this fats and oils. Oils and fats to be added include soybean oil, rapeseed oil, sunflower oil, safflower oil, corn oil, rice bran oil, sesame oil, palm oil, palm kernel oil, coconut oil, cocoa butter, and other vegetable oils; fish oil, whale oil, milk fat, beef tallow, Animal fats and oils such as pork fat; and fractionated oils, hardened oils, transesterified oils, and the like can be used.
  • the oil or fat as the textured raw material, swelling of the textured protein material can be moderately suppressed during extrusion from an extrusion molding machine described below. If the swelling is moderately suppressed, the texture of the textured protein material proceeds in a direction that becomes moderately hard. Therefore, the addition of the fats and oils has an effect of bringing the texture close to that of shrimp meat.
  • the amount of fats and oils to be added is not particularly limited, but is usually 0.01 to 6% by weight with respect to the dry weight of the whole structured raw material.
  • fats and oils when adding fats and oils as an oil-in-water emulsion like powdered fats and oils, it can be contained more and 0.1 to 12 weight% is suitable with respect to the dry weight of all the organization raw materials.
  • the pressure heating can be performed according to a known method using a known extruder (extruder) such as a single screw extruder or a twin screw extruder.
  • extruder such as a single screw extruder or a twin screw extruder.
  • An extrusion molding machine having two or more axes is more preferable because kneading is strong and the organized raw material can be organized stably.
  • the extrusion molding machine preferably has a raw material supply port and a mechanism capable of feeding, kneading, pressurizing (compressing) and heating with a screw in the barrel, and using an apparatus having a die attached to the tip barrel. .
  • die As the die installed at the outlet at the tip of the extrusion molding machine, either a die that pushes in the screw feeding direction of the extrusion molding machine or a so-called peripheral die that pushes in the outer peripheral direction of the feeding direction can be used.
  • those having a circular hole having a diameter of about 1 to 10 mm are preferable.
  • the length of the diameter can be arbitrarily changed depending on the size of the shrimp-like structure to be obtained.
  • water is added as one of the organized raw materials.
  • water can be added so that the water content of the whole raw material supplied to the extruder is 10 to 60% by weight, preferably 15 to 55% by weight.
  • the textured conditions for uniformly kneading the structured raw material in the extruder under pressure and heating and extruding the kneaded material from the die can be appropriately selected and adjusted based on known conditions.
  • the heating condition is preferably a tip barrel temperature of 120 to 220 ° C, more preferably 140 to 200 ° C.
  • the pressurizing condition the die pressure at the barrel tip is preferably 1 to 100 kg / cm 2, and more preferably 3 to 60 kg / cm 2 .
  • the textured material extruded from the die can be used as a textured protein material as it is, but can be dried in advance in consideration of storage stability during distribution. Drying conditions for molding and drying can be appropriately selected and adjusted based on known conditions. As a non-limiting example, it can be dried by applying the structured protein material to hot air at 60 to 100 ° C. for 10 to 60 minutes using a fluidized bed dryer or the like.
  • the water content of the textured protein material obtained after drying is preferably 15% by weight or less, more preferably 1 to 12% by weight, and further preferably 2 to 10% by weight from the viewpoint of enabling long-term storage at room temperature. is there.
  • the shrimp meat substitute of the present invention is composed mainly of the textured protein material obtained as described above, and has a texture similar to that of a shrimp meat that can be chewed and crisp when wet.
  • An auxiliary material described later can be attached or absorbed in advance to the structured protein material constituted as the main body.
  • the size of the shrimp meat substitute can be appropriately adjusted to an appropriate size by adjusting the molding conditions. Usually, the particle size can be 0.3 to 3 cm.
  • the shrimp meat substitute of the present invention When using the shrimp meat substitute of the present invention and a dry type, it can be used after being swollen with water in advance.
  • water is a variety of seasonings such as soy sauce, dashi, soup, mirin, vinegar, cooking liquor, salt, sweeteners such as sugar, spices such as pepper, and pigments to make shrimp-like colors.
  • An auxiliary material may be included.
  • the auxiliary raw material means all raw materials used for seasoning, flavoring, rich seasoning, or for the purpose of producing a texture of shrimp.
  • this auxiliary material may be added as an organized raw material at the time of manufacture, and can be used as a shrimp meat substitute originally containing this auxiliary material.
  • One developmental aspect of the shrimp meat substitute of the present invention is a configuration in which a heated coagulum is further contained in the voids of the tissue of the shrimp meat substitute.
  • a heated coagulum is further contained in the voids of the tissue of the shrimp meat substitute.
  • the heat-coagulable raw material is heat-coagulated.
  • a complex texture of the textured protein material and the heat-coagulated body is provided. Specifically, a texture that is crispy and chewy is added to a texture that is even more flexible, and a shrimp substitute that more closely resembles a shrimp-like texture can be obtained.
  • These shrimp meat substitutes can be added to raw materials of various foods in which shrimp are generally used in place of part or all of shrimp, and can be made into foods containing the shrimp meat substitute.
  • the shrimp meat pieces chopped to an appropriate size with a cutter etc. are mixed with other food ingredients to the extent that they are not crushed.
  • Heat-processed foods such as fried foods, steamed foods, baked foods, and fried foods that are obtained by heat treatment such as frying, steaming, baking, and stir-fry are preferred.
  • the size of the shrimp substitute at this time is suitably 0.3 to 3 cm as a particle size as described above.
  • heat-processed foods examples include pottery, dumplings, cutlets, buns, okonomiyaki, fried rice, and similar heat-processed foods.
  • these shrimp meat substitutes can be used to produce bottled or bagged retort foods, dried foods, and the like.
  • % and parts mean “% by weight” and “parts by weight” unless otherwise specified.
  • Example 1 Manufacture of shrimp meat substitutes Non-fat soy flour (protein content in dry weight: 50.6%) 98 parts, egg yolk powder (Taiyo Chemical Co., Ltd.) 2 parts and water was prepared as an organized raw material. Under the following extrusion molding conditions, the structured raw material was supplied to a biaxial extruder and kneaded and heated and pressurized. Then, the kneaded material was extruded under normal pressure from a slit-shaped die installed at the outlet of the extruder to form a structure. The amount of water was adjusted so that the water content in all raw materials during organization was 30%.
  • the structured material was molded by cutting with a cutter immediately after being extruded from the die so as to have a length of about 15 mm. Subsequently, it dried with hot air so that the water
  • Example 1 Change of vegetable protein raw material
  • defatted soybean powder which is a vegetable protein raw material
  • soybean protein “Fujipro R” Powdered soybean protein “Fuji Oil Co., Ltd., protein content in dry weight
  • a textured protein material T2 was produced under the same conditions except that the content was changed to 85.5%.
  • Test Example 2 Change in blending amount of egg yolk
  • the blending amount of egg yolk powder was changed from 2 parts to 5 parts each of 0 part, 0.2 part, 0.3 part, 10 part or 12 parts, Others were produced under the same conditions, and the textured protein materials T3 to T7 were produced.
  • Test Example 3 Use of soy lecithin and change in blended amount of soy lecithin
  • the yolk powder was changed to soy lecithin powder “SLP-White” (manufactured by Sakai Oil Co., Ltd.), and the blended amount of soy lecithin powder Were changed to 5 types of 0.2 parts, 0.3 parts, 2 parts, 10 parts or 12 parts, and the other conditions were used under the same conditions to produce tissue protein materials T8 to T12.
  • Example 4 Change of egg yolk
  • the textured protein materials T13 and T14 were produced under the same conditions except that the egg yolk powder was changed to two kinds of soybean oil or sodium caseinate.
  • Example 1 T1 using “defatted soybean” which is a vegetable protein raw material as an organizing raw material does not feel a sponge like T2, has a good flavor, and has a hard texture compared to T2. However, it had a texture like a cooked shrimp meat and had a quality suitable for use as a shrimp meat substitute.
  • T10 using lecithin instead of egg yolk as an organized raw material had good quality equivalent to T2.
  • a tissue protein material was produced in the same way by using egg yolk and lecithin one by one in combination (T10-2), which also had good quality equivalent to T2.
  • T3 which does not use egg yolk or lecithin as an organizing raw material, did not have a bad taste, but strongly felt a soft sponge feeling used as an alternative raw material for livestock meat. For this reason, it is difficult to say that the texture is like a heated shrimp meat, and it has an unsuitable quality as a shrimp substitute.
  • Example 2 Production of shrimp substitute (2)
  • the textured protein material (T1) obtained in Example 1 was put in about 20 times hot water and reconstituted.
  • a textured protein material was prepared by draining hot water in a colander and absorbing water. Next, sprinkle 100 parts of the raw material with 7 parts of egg white powder (heat-coagulable raw material), 1 part of shrimp powder, 1 part of glycine, 1 part of MSG, and 1 part of salt. I even swallowed it until it was fully absorbed. This was sealed in a nylon bag and heated with boiling water for 5 minutes to coagulate the egg white absorbed in the voids of the tissue of the material.
  • egg white powder heat-coagulable raw material
  • the obtained material has a composite structure in which a heated solidified body is further contained in the voids of the tissue, and the flavor is close to the flavor of shrimp meat, and has a crispy texture, and further prepared. It had a crunchy texture like cooked shrimp and had excellent quality for use as a shrimp substitute.
  • Example 3 Application example to processed food using shrimp meat substitute
  • the textured protein materials (T1, T2) obtained in Example 1 and Test Example 1 were rehydrated as shrimp meat substitutes, respectively.
  • To 200 parts of white fish surimi, a little salt and pepper and a little shrimp powder were added and seasoned, and then 100 parts of the shrimp substitute were added and mixed.
  • the obtained dough was molded, and the cutlet like shrimp was prepared by adding flour, eggs and bread crumbs to the surface and fried in oil. When the cutlet was eaten, it was possible to feel the unique crispy texture of the heated shrimp. From the above, the textured protein material of T1 and T2 could be fully utilized as a shrimp substitute. Therefore, if the shrimp meat substitute of Example 2 is used, a shrimp cutlet food having a better texture can be prepared.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
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Abstract

　L'invention concerne un substitut de chair de crevettes dont la sensation en bouche ressemble beaucoup à celle de la chaire de crevette cuite, et que l'on peut utiliser comme ingrédient de substitution de la chaire de crevette dans des aliments transformés tels que produits panés à base de crevettes etc.　Ce substitut de chaire de crevettes se caractérise en ce qu'il est constitué principalement d'une substance de protéines texturées et ce que cette substance de protéine texturée consiste en des protéines végétales et du jaune d'oeuf ou de la lécithine texturés.
PCT/JP2015/051054 2014-01-16 2015-01-16 Substitut de chair de crevettes et son procédé de production WO2015108142A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2015557886A JP6521258B2 (ja) 2014-01-16 2015-01-16 海老肉代替物及びその製造法

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JP2014-005633 2014-01-16
JP2014005633 2014-01-16

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017183343A1 (fr) * 2016-04-21 2017-10-26 マルハニチロ株式会社 Produit alimentaire de chair de crevettes simulée et son procédé de production
KR20190005074A (ko) * 2017-07-05 2019-01-15 공주대학교 산학협력단 갈색 거저리를 함유하는 압출성형 인조육
JP2019208471A (ja) * 2018-06-08 2019-12-12 クラシエフーズ株式会社 密封容器入り調理肉様加熱殺菌加工食品及びその製造方法、並びに密封容器入り調理肉様加熱殺菌加工食品表面の結着及びべたつき防止方法
JP2020162453A (ja) * 2019-03-28 2020-10-08 株式会社ニチレイフーズ 塊状調味材およびそれを含んでなる食品
WO2022145079A1 (fr) * 2020-12-28 2022-07-07 Ｄａｉｚ株式会社 Matière de base texturée à base de plante, et produit contenant un substitut de viande obtenu par traitement de ladite matière de base
WO2023058357A1 (fr) * 2021-10-04 2023-04-13 Ｄｍ三井製糖株式会社 Substitut pour produit alimentaire à base de chair de poisson moulé

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3852484A (en) * 1972-01-10 1974-12-03 Central Soya Co Method of producing vegetable protein seafood substitutes
US3870805A (en) * 1970-11-04 1975-03-11 Staley Mfg Co A E Process for preparing texturized protein compositions and the resulting product
JPS61152246A (ja) * 1984-12-22 1986-07-10 ゼネラル・フ−ズ・コ−ポレイシヨン 肉類似製品
JPS6211057A (ja) * 1985-07-06 1987-01-20 Kyodo Nyugyo Kk 肉様組織を有する食品の製造法
JPS62111641A (ja) * 1985-11-12 1987-05-22 Tech Res Assoc Extru Cook Food Ind 蛋白食品の製造方法
JP2010504103A (ja) * 2006-09-20 2010-02-12 ソレイ リミテッド ライアビリティ カンパニー 構造化植物タンパク質製品及び脂肪酸を含む疑似シーフード組成物

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3870805A (en) * 1970-11-04 1975-03-11 Staley Mfg Co A E Process for preparing texturized protein compositions and the resulting product
US3852484A (en) * 1972-01-10 1974-12-03 Central Soya Co Method of producing vegetable protein seafood substitutes
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US11051540B2 (en) 2016-04-21 2021-07-06 Maruha Nichiro Corporation Simulated shrimp meat food product and production method therefor
KR20190005074A (ko) * 2017-07-05 2019-01-15 공주대학교 산학협력단 갈색 거저리를 함유하는 압출성형 인조육
KR102003312B1 (ko) * 2017-07-05 2019-07-24 공주대학교 산학협력단 갈색 거저리를 함유하는 압출성형 인조육
JP2019208471A (ja) * 2018-06-08 2019-12-12 クラシエフーズ株式会社 密封容器入り調理肉様加熱殺菌加工食品及びその製造方法、並びに密封容器入り調理肉様加熱殺菌加工食品表面の結着及びべたつき防止方法
JP7028447B2 (ja) 2018-06-08 2022-03-02 クラシエフーズ株式会社 密封容器入り調理肉様加熱殺菌加工食品及びその製造方法、並びに密封容器入り調理肉様加熱殺菌加工食品表面の結着及びべたつき防止方法
JP2020162453A (ja) * 2019-03-28 2020-10-08 株式会社ニチレイフーズ 塊状調味材およびそれを含んでなる食品
JP7385997B2 (ja) 2019-03-28 2023-11-24 株式会社ニチレイフーズ 塊状調味材およびそれを含んでなる食品
WO2022145079A1 (fr) * 2020-12-28 2022-07-07 Ｄａｉｚ株式会社 Matière de base texturée à base de plante, et produit contenant un substitut de viande obtenu par traitement de ladite matière de base
WO2023058357A1 (fr) * 2021-10-04 2023-04-13 Ｄｍ三井製糖株式会社 Substitut pour produit alimentaire à base de chair de poisson moulé

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