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
• • 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
  • A23J3/14—Vegetable proteins
  • A23J3/16—Vegetable proteins from soybean
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof

Definitions

• the present invention relates to a texture-improving composition for meat-like foods.
• Patent Document 1 describes a method for improving texture by using jelly or the like. However, unraveling like meat has not been realized.
• An object of the present invention is to provide a meat-like food having excellent looseness.
• the present inventors have specified a composition having an oil phase having a specific ratio of solid fat content at 20 ° C. or a B-type viscosity at 20 ° C. having an oil phase as a continuous phase. It has been found that if a meat-like food product using a vegetable protein material as a main raw material is produced using the value composition as a raw material, a processed meat product having excellent loosening property can be produced.
• the texture-improving composition for meat-like foods, the method for producing processed meat-like products, the method for producing meat-like foods, and the meat-like foods of the present invention are the following [1] to [11].
• a texture-improving composition for meat-like foods, wherein the solid fat content of the oil phase at 20 ° C. is 1% or more and 70% or less.
• a texture-improving composition for meat-like foods, wherein the solid fat content of the oil phase at 20 ° C. is 1% or more and 25% or less.
• a composition having an oil phase as a continuous phase is 1% or more and 25% or less.
• a texture-improving composition for meat-like foods wherein the B-type viscosity of the composition measured at 20 ° C. and 30 rpm is 100 cps or more and 20000 cps or less (100 mPa ⁇ s or more and 20000 mPa ⁇ s or less).
• the texture-improving composition for meat-like foods according to any one of [1] to [3], and To obtain a mixed composition by contacting and mixing, comprising a mixed composition manufacturing process. Manufacturing method of meat-like processed products.
• the texture-improving composition for meat-like foods is When the vegetable protein material is brought into contact at 20 ° C.
• the rate of increase in mass of the vegetable protein material is 41% by mass or less.
• [6] In the mixed composition manufacturing process When the vegetable protein material is brought into contact with the meat-like food texture improving composition, The temperature of the texture-improving composition for meat-like foods is equal to or lower than the rising melting point of the oil phase.
• a method for producing a meat-like food which comprises a step of cooking a processed meat-like product obtained by the method for producing a processed meat-like product according to any one of [4] to [6].
• a meat-like food containing vegetable protein material and fats and oils. Does not contain fish or livestock meat, or contains 30% by mass or less of the whole meat-like food as 100% by mass.
• ⁇ Texture improving composition for meat-like foods By using the texture-improving composition for meat-like foods of the present invention, the texture of meat-like foods produced by using a plant protein material as a main component and using no or almost no livestock meat is to be improved. Can be done.
• the texture-improving composition for meat-like foods according to the present invention contains a composition having an oil phase as a continuous phase as an active ingredient.
• the composition having an oil phase as a continuous phase contains edible oils and fats. Any component other than the composition having an oil phase as a continuous phase may be contained as long as the effect of improving the looseness of the meat-like food is not lost.
• it may contain water, emulsifiers such as lecithin, antioxidants, amino acids and the like.
• the edible fats and oils used in the composition having an oily phase as a continuous phase are not particularly limited as long as they are edible fats and oils that do not reduce the looseness of meat-like foods.
• Vegetable oils such as sesame oil, red flower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, palm oil, palm kernel oil, palm oil; animal fats such as beef fat, lard, milk fat, chicken oil;
• One or a mixture of two or more selected from processed fats and oils that have been added, ester-exchanged, or the like can be used.
• the content of edible oils and fats is preferably 85% by mass or more, more preferably 85% by mass or more, with the total mass of the texture-improving composition for meat-like foods being 100% by mass. It is 90% by mass or more, more preferably 95% by mass or more, and may be 100% by mass.
• the content of fish or livestock meat is preferably the mass of the whole meat-like food from the viewpoint of obtaining the effect of improving the looseness by using a specific composition. As 100% by mass, it is 30% by mass or less, more preferably 20% by mass or less, still more preferably 10% by mass or less, and further preferably not containing fish meat or livestock meat.
• the texture-improving composition for meat-like foods is preferably in a solid state or a semi-solid state.
• the solid fat content (hereinafter referred to as SFC) of the texture-improving composition for meat-like foods is preferably 1% or more, more preferably 5% or more at 20 ° C. It is more preferably 7% or more. Further, at 20 ° C., it is preferably 70% or less, more preferably 60% or less, more preferably 50% or less, further preferably 40% or less, and further preferably 30% or less. More preferably, it is more preferably 25% or less, and even more preferably 23.5% or less.
• the upper limit value and the lower limit value of the numerical range are shown in the present specification, the upper limit value and the lower limit value can be appropriately combined, and the numerical range obtained by the combination is also disclosed.
• the texture-improving composition for meat-like foods has a solid fat content (hereinafter referred to as SFC), preferably 1% or more at 10 ° C., and preferably 5% or more. More preferably, it is more preferably 7% or more. Further, at 10 ° C., it is preferably 90% or less, more preferably 70% or less, further preferably 60% or less, further preferably 45% or less, and 41.6% or less. Is more preferable.
• SFC solid fat content
• edible fats and oils having a solid fat content range as described above are selected, or two or more kinds of edible fats and oils having different solid fat contents are mixed.
• Those skilled in the art can adjust the solid fat content of the texture-improving composition for meat-like foods to a desired range by appropriately selecting and mixing edible fats and oils having different solid fat contents.
• the texture-improving composition for meat-like foods is prepared by adding an emulsifier containing 70% by mass or more of saturated fatty acids among the constituent fatty acids to the composition having an oil phase as a continuous phase. can.
• the texture-improving composition for meat-like foods may be a viscous liquid.
• its viscosity is the viscosity when held in a water bath at 20 ° C. for 30 minutes with stirring for 30 minutes with a B-type viscometer (Toki Sangyo Co., Ltd.). It is preferable that the viscosity at the 10th rotation measured at 30 rpm with a BM type rotor manufactured by the company, No. 2 to 4) is 100 cps or more (100 mPa ⁇ s or more), and 500 cps or more (500 mPa ⁇ s).
• the viscosity is more preferably 20000 cps or less (20000 mPa ⁇ s or less), and more preferably 18000 cps or less (18000 mPa ⁇ s or less). In the present specification, the viscosity measured by the above method is also referred to as "B-type viscosity".
• the texture-improving composition for meat-like foods can be prepared, for example, by mixing an emulsifier with a composition having a liquid oil phase as a continuous phase.
• a known emulsifier capable of thickening the composition having an oil phase as a continuous phase can be used, for example, polyglycerin fatty acid ester, monoglycerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, sho.
• One or more selected from the group consisting of sugar fatty acid ester, propylene glycol fatty acid ester, lecithin, and polyglycerin condensed ricinolic acid ester can be used.
• the method for producing a processed meat-like product according to the present invention is It has a mixed composition manufacturing step of obtaining a mixed composition by contacting and mixing the vegetable protein material and the above-mentioned texture-improving composition for meat-like foods.
• the "meat-like processed product" in the present specification is a product containing a vegetable protein material and the above-mentioned texture-improving composition for meat-like foods, and is a raw material for meat-like foods.
• the vegetable protein material used in the method for producing a processed meat-like product according to the present invention is, for example, a substitute for meat having a protein content of 40% by mass or more in terms of dry mass, and is a soybean protein or lentil. It is a material containing one or more kinds selected from the group consisting of protein, chickpea protein, bean protein such as lentil protein, and wheat protein.
• soybean protein material include protein materials made from soybean, such as isolated soybean protein, defatted soybean, concentrated soybean protein, and soymilk flour.
• the vegetable protein material may be powdered, organized, or a combination thereof. It is preferable to use a granular vegetable protein material because it is easy to loosen in the mouth when chewing meat-like foods and can give a juicy feeling. For example, it is possible to use granular soy protein. preferable. It is preferable to use a plurality of soybean proteins having different sizes in combination in order to give a feeling of meat grain and chewy texture.
• the granular vegetable protein material means a vegetable protein material that has been organized, and for example, the vegetable protein material is subjected to an extrusion molding machine such as an extruder.
• a soybean protein material that has been reconstituted with water and then crushed into a partially fibrous structure.
• the texture-improving composition for meat-like foods used in the method for producing a processed meat-like product according to the present invention was maintained at 20 ° C. ( ⁇ 1 ° C.) and brought into contact with the above-mentioned vegetable protein material for 10 minutes.
• the rate of increase in mass of the vegetable protein material is preferably 41% by mass or less, preferably 30% by mass or less, and more preferably 0% by mass.
• the content of the vegetable protein material (after reconstitution with water) in the processed meat product varies depending on the type and purpose of the processed meat product, but the whole processed meat product is 100% by mass, preferably 20% by mass or more and 80% by mass. % Or less, more preferably 20% by mass or more and 75% by mass or less, still more preferably 25% by mass or more and 70% by mass or less.
• the content of the texture-improving composition for meat-like foods is preferably 3 parts by mass or more and 80 parts by mass or less, and more preferably 5 parts by mass or more and 75 parts by mass with respect to 100 parts by mass of the vegetable protein material (after reconstitution with water). Parts or less, more preferably 10 parts by mass or more and 75 parts by mass or less.
• the processed product in addition to the vegetable protein material as the main raw material and the texture-improving composition for meat-like food, the processed product is generally used as long as the effect of the present invention is not suppressed. Additives that can be added may be used.
• Vegetables raw onions, etc.
• Bread crumbs Protein (milk protein, egg white, wheat protein, etc.); Starch (crosslinked starch, modified starch, etc.); Seasonings (sugar, monosodium glutamate, etc.); Liquid seasonings (soy sauce, vinegar, fats and oils, sake, mirin, etc.); Enzymes (transglutaminase, protease, etc.); Spices (nutmeg, pepper, garlic powder, ginger powder, turmeric powder, etc.); Sodium sorbate and glycine; Acidity regulators (hydrochloric acid, lactic acid, citric acid, acetic acid, calcium hydroxide, caustic soda, sodium carbonate, sodium bicarbonate, sodium acetate, etc.); Salts (salt, phosphate, glutamate, citrate, gluconate, carbonate, etc.); Preservatives (Na acetate, etc.); Antioxidants (sodium ascorbate, etc.); Colorants
• the method for producing a processed meat-like product according to the present invention it is preferable to use 30% by mass or less, and 20% by mass or less, of the whole processed meat-like product as 100% by mass. It is preferable to use 10% by mass or less, and it is more preferable not to use fish meat or livestock meat.
• the vegetable protein material and the above-mentioned texture-improving composition for meat-like food are brought into contact with each other and mixed. do.
• Mixing may be done manually or with a machine such as a food processor.
• the vegetable protein material and the texture-improving composition for meat-like foods described above are mixed to the extent that they are uniform.
• the mixing time is preferably 10 seconds or more.
• 1 minute or less is preferable, and 30 seconds or less is more preferable.
• the mixing step may be performed twice or more to form a plurality of mixed species, or a plurality of mixed species may be mixed in the mixed composition manufacturing step to form one mixed composition.
• the mixed composition may be formed by covering one mixed species with the other mixed species.
• the texture-improving composition for meat-like food when the texture-improving composition for meat-like food is brought into contact with the vegetable protein material in the mixed composition manufacturing process, the texture-improving composition for meat-like food is used.
• the temperature of the object is preferably equal to or lower than the rising melting point temperature, and is preferably solid or semi-solid.
• a semi-solid is one that has a certain degree of fluidity at room temperature but has extremely high viscosity and is difficult to measure the viscosity with a rotational viscometer at room temperature, or is not in a solid state at room temperature but has no fluidity.
• a shape-retaining material It is a substance in an intermediate state between a solid and a liquid, which is more fluid than a solid and less fluid than a liquid.
• the method for producing a meat-like food according to the present invention is a method for producing a meat-like food, which comprises a step of cooking the processed meat-like product produced by the above-mentioned method for producing a processed meat-like product.
• “meat-like food” is a food prepared by cooking a processed meat-like product.
• “cooking step” it is preferable to perform one or more heat treatments selected from the group consisting of oiling, baking, boiling, boiling, and steam heating.
• "Meat-like food” contains plant protein material and fats and oils, for example, patty, hamburger steak, dumplings, sausage, cutlet, minced meat cutlet, shumai, meatball, meat dumpling, Chinese manju, meatball , Nuggets, etc.
• the "meat-like food” has a fish meat or livestock meat content of 30% by mass or less, preferably 20% by mass or less, more preferably 10% or less, or fish meat or fish meat, with the whole meat-like food as 100% by mass. It does not contain livestock meat and is mainly composed of plant protein. By producing using the texture-improving composition for meat-like foods, it has a loose feeling as compared with foods not using the texture-improving composition for meat-like foods.
• the meat-like food according to the present invention can be obtained by heating the above-mentioned processed meat-like product.
• the meat-like food is produced using a solid or semi-solid texture-improving composition for meat-like foods.
• the solid fat content (hereinafter referred to as SFC) of the texture-improving composition for meat-like foods to be used is preferably 1% or more at 20 ° C., and more preferably 5% or more. It is preferably 7% or more, and more preferably 7% or more. Further, at 20 ° C., it is preferably 70% or less, more preferably 60% or less, further preferably 40% or less, further preferably 30% or less, and 25% or less. More preferably, it is more preferably 23.5% or less.
• the solid fat content (hereinafter referred to as SFC) of the texture-improving composition for meat-like foods used in producing meat-like foods is preferably 1% or more at 10 ° C. It is preferably present, more preferably 5% or more, and even more preferably 7% or more. Further, at 10 ° C., it is preferably 90% or less, more preferably 70% or less, further preferably 60% or less, further preferably 45% or less, and 41.6% or less. Is more preferable.
• the texture-improving composition for meat-like foods used in producing meat-like foods may be liquid.
• the viscosity of the texture-improving composition for meat-like foods is the viscosity when held in a water bath at 20 ° C. for 30 minutes with stirring for 30 minutes with a B-type viscometer (manufactured by Toki Sangyo Co., Ltd.).
• BM type rotor No. 2 to 4
• the viscosity at the 10th rotation measured at 30 rpm is preferably 100 cps or more (100 mPa ⁇ s or more), and 500 cps or more (500 mPa ⁇ s or more).
• the shearing force when the processed meat-like product is at any temperature of 50 ° C. or higher and 55 ° C. or lower is preferably 8 N / mm ⁇ sec or more, preferably 10 N / mm ⁇ sec. More preferably, it is sec or more. Further, it is more preferably 20 N / mm ⁇ sec or less, more preferably 16 N / mm ⁇ sec or less, and further preferably 13 N / mm ⁇ sec or less.
• shearing force is a force required for compressive shearing, and is measured by the following procedure.
• a measurement target having a width of 20 mm is cut out from a meat-like food. After baking (80 mm in diameter), cut the center of the meat-like food to a width of 20 mm, heat it to 50 ° C or higher and 55 ° C or lower (500 W, about 20 seconds) in a microwave oven, and then attach a Warner-Bratzler flat blade with a width of 70 mm.
• a texture analyzer (TA-XT Plus, manufactured by Table Micro Systems), a region separated from the side surface of the meat-like food by 15 mm or more at a clearance of 5 mm, a compression rate of 1.5 mm / sec, and a room temperature (20 ⁇ 2 ° C.). Is compressed and measured three times. The time integral (N / mm ⁇ sec) of the stress (N / mm) applied to the measurement target during the compression time is obtained. Do the above three times. The average value of the three values obtained by time integration of stress is defined as "shear force".
• the baked meat-like food according to one aspect of the present invention has a drip rate when the processed meat-like product is at any temperature of 50 ° C. or higher and 55 ° C. or lower, from the viewpoint of enhancing the juiciness. Taking the whole as 100% by mass, it is preferably 1% by mass or more, more preferably 1.5% by mass or more, and further preferably 2% by mass or more. Further, from the viewpoint of obtaining a meaty juiciness, it is preferably 5% by mass or less, preferably 3% by mass or less, and further preferably 2.5% by mass or less.
• the "drip rate” is measured by the following procedure. First, the meat-like food is cut to obtain four samples (6 to 8 g / piece). Measure the mass of each sample. Prepare four sheets of paper (wipe wiper). Each paper folds and weighs. Next, put the four samples in a microwave oven and heat them at 500 W for about 30 seconds to bring them to 50 ° C. or higher and 55 ° C. or lower. Next, within 10 minutes after heating, each sample is compressed.
• Soy protein material Product name Fujinic Ace 500, Vegitex SHF, Apex 950, New Fujipro SEH, all manufactured by Fuji Oil Co., Ltd.
• Product name Glycer Meat, manufactured by Saniku Foods Co., Ltd.
• Canola oil Product name AJINOMOTO smooth canola oil, manufactured by J-Oil Mills Co., Ltd.
• Emulsifier Polyglycerin fatty acid ester (product name: CV-1L, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) (4) Texture-improving composition for meat-like foods 1) Product name; S Special 100LT (shortening, solid fat content at 20 ° C is 7.5%) 2) Product name: Euromelt 20B (shortening, solid fat content at 20 ° C is 16.6%) 3) Product name; Facier type 2 (shortening, solid fat content at 20 ° C is 23.5%) 4) Product name: Unicool Gold (shortening, solid fat content at 20 ° C is 37.9%) 5) Product name; T Special M (shortening, solid fat content at 20 ° C is 58%) 6) Compositions in which CV-1L is mixed with rapeseed oil at the ratio (mass ratio) shown in Table 1 1) to 5) are all manufactured by J-Oil Mills Co., Ltd. (5) Ajinomoto Product name; Ajinomoto, A
• the mixed soy protein material was wrapped in gauze, and the four corners of the gauze were fastened with rubber bands.
• the mixed soybean protein material wrapped in gauze was brought into contact with the texture-improving composition for meat-like foods shown in Table 1 in a 100 mL beaker in a water bath at 20 ° C.
• the soy protein material wrapped in gauze was pulled up and left on a wire mesh for 5 minutes.
• the mixed soybean protein material was taken out from the gauze bag and its mass was measured. The rate of increase in mass of soybean protein material was calculated. The results are shown in Table 1.
• soybean patties of Experimental Examples 1 to 9 were produced by the following procedure. 1.
• the soybean protein material was soaked in water and left for 1 hour, then squeezed and drained. 2.
• Vegitex SHF and Apex 950 were finely cut with a food processor. 3.
• the ingredients were weighed in the proportions shown in Table 2 and mixed well in a food processor.
• 100% rapeseed oil in Experimental Example 1 S Special 100LT in Experimental Example 2, Euromelt 20B in Experimental Example 3, and Facier type in Experimental Example 4. 2.
• the ratio of soybean protein material in the table means the ratio of soybean protein material after rehydration. Weigh 75 g of the mixture of 4.3, mold it into a hamburger steak using a cylindrical cercle with a diameter of 80 mm, bake the hamburger-shaped meat-like processed product extracted from the cercle with a frying pan until both sides are browned, and cover it. And steamed to obtain the soybean patties of Experimental Examples 1 to 9.
• the mass increase rate of the vegetable protein materials is 41% by mass when they are brought into contact with each other for 10 minutes as a combination of the vegetable protein material and the texture improving composition for meat-like foods. It was found that it is preferable to use the combination of the following cases, and it is more preferable to use the combination of the cases of 0% or less.
• a meat-like food using a texture-improving composition for meat-like foods of 58% or less, and a meat-like composition using a texture-improving composition for meat-like foods of 37.9% or less. It has been found that it is more preferable to produce foods, and it is more preferable to produce meat-like foods using a texture-improving composition for meat-like foods of 23.5 or less. Comparing Experimental Examples 7 to 9 with Experimental Example 1 from the viewpoint of improving the looseness of meat foods, meat-like foods having a B-type viscosity of 1040 cps or more (1040 mPa ⁇ s or more) when measured at 20 ° C. and 30 rpm.
• the sensory evaluation method adopted in this evaluation is the scoring method.
• the evaluators were seven trained professional panels.
• the evaluation items and scores were as follows.
• the score is a value obtained by dividing the total value of the scores by the number of people in the panel (that is, the average value).
• the evaluation of Experimental Example 1 was used as a criterion of "3" points, and a score was given.
• the meat-like food after baking (80 mm in diameter) was cut into a fan shape with a central angle of 90 degrees, and then heated in a microwave oven (500 W, 40 seconds).
• the drip rate is preferably 1.8% by mass or more and 2.2% by mass or less.
• a texture-improving composition for meat-like foods in which the mass increase rate of the soy protein material is 41% by mass or less, and the meat is 0% by mass or less. It was found that it is more preferable to use a texture-improving composition for foods.
• Soimench of Experimental Examples 1 to 4 was produced by the following procedure. 1.
• the soybean protein material was soaked in water and left for 1 hour, then squeezed and drained. 2.
• Vegitex SHF and Apex 950 were finely cut with a food processor. 3.
• Ingredients were weighed in the proportions shown in Table 3 and mixed well in a food processor.
• 100% rapeseed oil in Experimental Example 1 S Special 100LT in Experimental Example 2, Euromelt 20B in Experimental Example 3, and Facier in Experimental Example 4.
• Type 2 was used.
• the batter solution was prepared by mixing 60 g of whole eggs, 27 g of wheat flour (manufactured by Nisshin Seifun Co., Ltd.), and 30 g of water. Bread crumbs (manufactured by Frystar) were used as the bread crumbs.
• the soi dumplings of Experimental Examples 1 to 4 were produced by the following procedure. 1. 1. The soybean protein material was soaked in water and left for 1 hour, then squeezed and drained. 2. Of the soy protein materials, Vegitex SHF, Apex 950, and gluten meat were finely chopped with a food processor. 3. 3. Ingredients were weighed in the proportions shown in Table 4 and mixed well in a food processor. Regarding the "texture improver for rapeseed oil or meat-like food" shown in Table 4, 100% rapeseed oil in Experimental Example 1, S Special 100LT in Example 2, Euromelt 20B in Experimental Example 3, and Facier type in Experimental Example 4. 2 was used.
• the soybean sausages of Experimental Examples 1 to 4 were produced by the following procedure. 1. 1. The soybean protein material was soaked in water and left for 1 hour, then squeezed and drained. 2. Of the soy protein materials, Vegitex SHF and Apex 950 were finely cut with a food processor. 3. 3. Ingredients were weighed in the proportions shown in Table 5 and mixed well in a food processor. Regarding the "texture improver for rapeseed oil or meat-like food" shown in Table 5, 100% rapeseed oil in Experimental Example 1, S Special 100LT in Example 2, Euromelt 20B in Experimental Example 3, and Facier type in Experimental Example 4. 2 was used. 4.
• Experimental Examples 2 to 4 had the same juiciness as that of Experimental Example 1, and it was easy to feel the taste of oil due to moderate loosening during chewing. From the viewpoint of improving the looseness, it was found that it is preferable to produce a meat-like food using a texture-improving composition for meat-like foods having a solid fat content of 7.5% or more at 20 ° C. Further, it was found that it is more preferable to produce a meat-like food using a texture-improving composition for meat foods of 23.5% or less.
• the texture-improving composition for meat-like foods, the method for producing processed meat-like products, the method for producing meat-like foods, and meat-like foods of the present invention are not limited to the above-described embodiments and examples, and the effects of the present invention are not limited to the above-mentioned embodiments and examples. Various changes can be made as long as the above is not impaired.

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• 2021
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